Title: Mocha Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Butter 1 ts Baking powder
3/4 c Sugar 1/2 ts Salt
1/4 c Packed brown sugar 1/2 ts Cinnamon
1 ea Egg 2 ts Vanilla
1 1/2 c Flour 1 c Finely chopped walnuts
2 tb In. coff. powder No crystals 12 oz Semi-sweet chocolate chips

1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add
egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon,
vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill
thouroughly in refrigerator (at least two hours).
2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
shape into balls using palms of hands and place 2 inches apart on an
ungreased cookie sheet. Bake 12-15 minutes.
3. Remove cookie sheet from oven and working quickly place 3-4 chocolate
chips in the center of each hot cookie. When chocolate has softened,
spread over top and sprinkle with balance of walnuts. Remove to wire rack
and cool.
from: _Cookiemania_

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QUINCE MARMALADE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/3 lb Quinces
1 Orange
4 1/2 lb Sugar
1 c Orange juice
2 c Water

Wash, quarter, and core quinces. Quarter, seed, but
do not peel orange. Put quinces and orange through
food chopper. Add sugar, water, and orange juice.
Simmer slowly, stirring frequently, until juice sheets
from spoon. The Household Searchlight

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WINED FISH CHUNKS IN BROTH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Oily fish, such as mackerel
2 ts Salt
1/2 c Good quality dry white wine
3 c Chicken stock
1/2 ts Ginger root, minced
1/4 ts Salt
4 Napa cabbage leaves
2 Scallions
2 Cubes hard beancurd
1 tb Cooked salad oil
1/2 ts Ground white pepper

Marinating: Have fishmonger clean fish, discard head and fins. Wash fish,
cut across fish in 1 1/2″ sections. Mix salt and white wine in bowl. Add
fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After
2 hours, turn fish to mix with marinade.

Preparations: Wash cabbage; slice leaves down middle, then in 2″ sections.
Rinse beancurd; cut into 1″ cubes. Wash, trim and shred scallions, greens
and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove
from heat; reserve.

Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger
and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes.
When you are ready to add fish and cabbage, turn up heat to boil; add fish
and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in
about 3 to 5 minutes – cabbage leaves will be bright lime green.

Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup.
Garnish with cooked oil, minced scallion and pepper. Serve.

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Pizzelle

Recipe By : Auntie Rose DeFebbo
Serving Size : 16 Preparation Time :0:00
Categories : 1 Cookies
Holidays Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter
4 cups sugar
1 dozen eggs
3 teaspoons baking powder
8 cups flour
pinch salt
1 teaspoon vanilla extract
1 shot whiskey

1) Melt butter, add sugar. Beat well and add egg yolks and vanilla. Add
whiskey and mix.
2) Mix flour and baking powder and slowly add to egg mixture.
3) Beat egg whites until stiff. Fold intoflour mixture. Dough should not be
sticky. Add enough flour so batter will drop from floured spoon (not more
than 1 cup of flour)
4) Refrigerate dough overnight to make it easier to handle.
5) Use a pizzelle iron to make these cookies. Makes 16 dozen cookies.
Source: Auntie Rose Mollis DeFebbo

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SPANISH GARLIC SOUP #1 (SOPA DE AJO CALDOSA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
6 Garlic cloves
1 t Spanish ground red pepper
6 lg Eggs
8 sm Breads cubed
4 c Water
Salt

Fry the garilc in the oil until it is golden brown.
Put the bread with the garlic and fry until it is
crispy. Put the red pepper and cover with the water.
Put the salt in. Let it boil for 10 minutes. Beat the
eggs and put them in the boiling soup. Mix well and
serve hot.

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Title: Raisin and Bran Cookies
Categories: Cookies
Yield: 48 servings

1 c Margarine; softened
2 Egg whites; whipped
1 ts Vanilla
2 c Unbleached flour
1 c Bran; unprocessed
1 c Brown sugar; packed
1/2 ts Baking soda
1 c Raisins
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 375. Prepare baking sheet with cooking spray and flour.
In a mixing bowl, combine margarine, egg whites, and vanilla. In another
mixing bowl, combine flour, bran, sugar, baking soda, raisins, cinnamon,
nutmeg, and salt. Mix wet ingredients with dry ingredients just until
until moistened. Drop dough by heaping teaspoons onto prepared baking
sheet. Bake for 14 to 16 minutes or firm to the touch.

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Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

1 lb Unpeeled medium-size fresh
– shrimp
3 tb Butter or margarine
3 tb All-purpose flour
1 tb Curry powder
2 c Chicken broth
2 Bottles clam juice (8-ounce
– each)
2 c Half-and-half
4 md Baking potatoes, peeled
– coarsely chopped (4 cups)
1 lb Grouper or Amberjack fillet
– cut into bite size pieces

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry
powder, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth, stirring until smooth. Add clam juice,
half-and-half, and potato; stir well. Bring to a boil; reduce heat,
and simmer uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until
shrimp turn pink. Serve immediately.

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14-Carat Cake with Vanilla Cream Cheese Frost

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Grated raw carrots
2 teaspoons Baking powder
8 1/2 ounces Canned crushed pineapple — dr
1 1/2 teaspoons Baking soda
1/2 cup Chopped nuts
1 teaspoon Salt

2 teaspoons Ground cinnamon
1/2 cup Butter or margarine
4 Eggs
8 ounces Cream cheese — softened
2 cups Sugar
1 teaspoon Vanilla
1 1/2 cups Oil
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and
add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil,
carrots, drained pineapple and nuts. Turn into 3 greased and floured
9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40
minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until
cake springs back when lightly touched. Cool in pans about 10 minutes,
then turn onto wire racks to cool completely.

To make frosting, combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, top and sides of layer cake. Frost top and sides of sheet
cake.

(C) 1992 The Los Angeles Times

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Title: Wild Rice-Cucumber Salad
Categories: Low, Fat
Yield: 1 servings

1 1/2 c Wild rice, rinsed
3 c Water
3 Cucumbers, sliced thick and
sl Cut into quarters
1 Red bell pepper, diced
1 bn Green onions (or 1 Vidalia
Or red onion), chopped

(the cucumbers can be increased with good results, and other veg.added)
Bring the water to a boil, add the wild rice. Return to boil, turn down to
simmer for 40 minutes or until some of the grains burst. Remove from heat
and allow to cool. Drain any excess water. Toss cooled rice and other
ingredients in a bowl.

You may use any dressing you like, but I like to use one of these:

Basil/Balsamic Vinegar Dressing [T] – I think I derived this from something
McDougall

1/3 c balsamic vinegar 1 T soy sauce 2 T water 2 T fresh basil, chopped
fine 2 cloves garlic, chopped fine 1 T onion, chopped fine 1/2 t black
pepper

Combine in a jar, shake, and allow to sit, preferably overnight. The salad
will also be improved if it is dressed and allowed to sit for several
hours, which is good, since there is a lot of it!

The other dressing I use on this is from the New McDougall Cookbook, called
the Savory Salad Dressing. [T]

1 t Dijon mustard 1/4 c red wine vinegar 1/4 c water 1/4 c soy sauce dash
Tobasco sauce

Combine in jar, shake, allow to sit for a few hours.

(makes a LARGE amount, keeps well)

From: “Anne.Cox” <20676AC@msu.edu>
converted to MM by Donna Webster Donna@webster.demon.co.uk

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Title: TENDER BROCCOLI STEMS WITH CLAMS
Categories: Chinese, Seafood
Yield: 4 servings

2 lb Broccoli
4 lg Cloves garlic
1 tb Fermented soy beans
1/4 c Canned baby clams (or
-crabmeat or shrimp)
1/2 c Stock
2 tb Peanut oil for first
-stir-frying
1 tb Peanut oil
Cornstarch paste

Preparation: Wash broccoli and cut off flowerets
(save for another dish). With small paring knife,
carefully peel outer skin off broccoli stems,
beginning at the base. Leave inner stems whole. Cut
stems on the bias into 1/4″ slices.

Rinse fermented soy beans. Peel garlic. Mince
together soy beans and garlic; then mash to a paste
using mortar and pestle; set aside. Place drained baby
clams in stock. If substituting fresh clams, crabmeat
or shrimp, wash, shell and chop into small pieces.

Stir-frying: Heat wok to hot, then add first of oil.
When oil just begin to smoke, add broccoli and toss
quickly to avoid burning. Stir-fry for about 1
minute. Turn heat down to moderate (or on electric
range, remove from heat). Push broccoli up side of
wok; add remaining oil to bottom of wok; add soy bean
mixture. Press and stir until odor of beans and
garlic is present.

Return to high heat and immediately recombine with
broccoli, stirring constantly for about 30 seconds.
Beans and garlic will burn easily, so keep mixture
moving. Quickly add clams and stock; stir-fry for
another 30 seconds. Cover for 30 seconds to finish
cooking broccoli. Remove cover; thicken with
cornstarch paste to light sauce.

Posted by Fred Peters.

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