Title: Chocolate Thins
Categories: Cookies
Yield: 24 cookies

3/4 c C and H Powdered Sugar
— unsifted
1/2 c All-purpose flour
1/4 ts Salt
1/3 c Salad oil
1 Egg
2 tb Evaporated milk
1/2 ts Vanilla
1 oz Unsweetened chocolate
— melted
1/2 c Finely chopped walnuts

Combine sugar, flour and salt in mixing bowl. Make well in center; add
salad oil, egg, milk, vanilla and chocolate. Mix with spoon until smooth.
Spread evenly in thin layer in greased 15 x 10 x 1-inch pan. Sprinkle
with nuts. Bake in 400-degree oven 10 to 12 minutes. Cut into squares
(2-1/2 inch square) while warm. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

Title: VIETNAMESE – LEMONGRASS CHICKEN
Categories: Vietnamese, Chicken
Yield: 4 servings

– Joe JPMD44A Comiskey 2 tb Peanut oil
– 2 Red chile peppers; chopped
3 lb Frying chicken 2 ts Sugar
1/2 c Lemongrass, about 4 stalks 1/2 c Chicken stock; fresh /
can’d
– minced ** 1/4 ts Black pepper;
freshly ground
3 Scallion; all of them 1 ts Salt

———————————-GARNISH———————————-
1/2 c Dry-roasted peanuts; chopped Coriander leaves; chopped
2 tb Nuoc Mam **

Hack the chicken into small serving pieces, chopping through the bones
with a very sharp cleaver.
Remove the outer leaves of the lemongrass and finely slice the tender
white part at the base of the stalks. Bruise with a mortar and pestle or
the handle of a cleaver.
Finely slice the scallions, including the green tops.
Mix the chicken with the salt, 1/4 teaspoon pepper, the lemongrass and
scallions and set aside for 30 minutes.
Heat a wok and add the oil, and when the oil is hot add the chicken
mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for 10 minutes or until
chicken no longer looks pink.
Season with sugar and pepper and add the chicken stock. Stir for a few
minutes.
Garnish with the peanuts, “nuoc mam” and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful dish is great served
with rice paper wrappers. I love it with a few leaves of mint and basil.
This is one you must try. It is easily done in a wok. By Jeff Smith The
Frugal Gourmet From the 02/05/1992 issue of The Springfield Union-News

—–

IMPOSSIBLE CHEESECAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
2 ts Vanilla
2 Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese — softened;cubed
—–CHEESECAKE TOPPING—–
1 c Sour cream
2 tb Sugar
2 ts Vanilla

Heat oven to 350. Grease a 9″ pie plate. Beat milk,
vanilla, eggs, sugar and baking mix in blender on
high. Add cream cheese. Cover and blend on high 2
min. Pour into pie plate. Bake 40-45 min.or til
center is set; cool.Mix Cheesecake topping;carefully
spread over top. Serve with canned pie filling or
fresh fruit if desired. HIGH ALT: Bake 45-50 min.
~–

– – – – – – – – – – – – – – – – – –

AVGOLEMONO SOUP (GREEK CHICKEN-LEMON SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken Stock
1 ea Tb Fresh lemon juice
1/4 ts Lemon zest
1/2 c Brown rice — cooked
4 lg Egg yolks — slightly beaten
Black pepper — fresh ground
Nutmeg — ground

Heat stock in 2 qt. saucepan until steaming. Stir in
lemon juice and zest. Add rice (I’ve used white rice
also) and heat. Whisk 1/4 cup of stock into egg yolks,
then quickly whisk mixture back into stock. Heat
gently, stirring occasionally, until steaming, 2-3
min. Pour into serving bowls and sprinkle with pepper
and nutmeg if desired. Source: “Natural Weight Loss”,
Rodale Press MM Format: Connie Rizzo, 7/28/95

– – – – – – – – – – – – – – – – – –

Title: Almond Creme
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

3/4 c (180 ml.) cold water
1 Envelope unflavored gelatin
1/2 c (125 ml.) sugar
3/4 c (180 ml.) boiling water
1 1/4 c (310 ml.) evaporated milk
1/2 ts (2 ml.) vanilla
1/2 ts (2 ml.) almond extract
2 Kiwi fruits, if desired
4 Fresh ripe strawberries, if
-desired.

1. Measure cold water into small bowl. Sprinkle gelatin over cold
water. Let stand for 1 minute.

2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour
boiling water into medium bowl. Stir in gelatin mixture.

3. Combine milk, vanilla and almond extract. Stir milk mixture into
gelatin mixture.

4. Divide mixture between four serving dishes. Refrigerate until
set, about 3 hours

5. Pare and slice kiwis. Arrange kiwi slices and strawberries over
each dessert.

Chinese Cooking Class Cookbook, by the editors of Consumers Guide.
Copyright 1980 by Publications International, Ltd, Skokie, Illinois.
ISBN 0-517-322455

Posted by Stephen Ceideberg; May 19 1992.

MMMMM

Title: Frozen Lemon Souffle
Categories: Desserts
Servings: 6

1 1/2 c Sugar 3 T Cornstarch
1 ea Env. Unflavored Gelatin 1 c Water
2/3 c Lemon Juice OR Lime Juice 3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and gelatine; add water and
lemon or lime juice. Over medium heat, cook and stir until slightly
thickened; stir in a few drops of food coloring in color of juice used, if
desired (yellow or green). Cool. Chill until partially set, about 1 hour,
stirring occasionally. In small mixer bowl, beat egg whites until stiff
but not dry; fold into juice mixture. In small mixer bowl, beat whipping
cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch
waxed paper or foil “collar” securely around rim of 1-qt souffle dish.
Pour mixture into dish. Freeze 6 hours or overnight. Remove “collar”.
Garnish with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer.

TIP:

Souffle can be chilled in refrigerato 6 hours instead of being frozen.

—————————————————————————–

Nancy’s Ice Cream Kolacky

Recipe By : Hammond times (Cook of the week), 12/7/95
Serving Size : 8 Preparation Time :24:00
Categories : Ctry2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Vanilla — or
French Vanilla Ice Cream
1 Pound Margarine
4 Cups Flour
Solo Brand Fruit Filling — your desired flavor
Powdered Sugar

Add flour to margarine and crumble in pastry blender. Add ice cream to
crumbled mixture and, using dough hooks, work into dough. (If you don’t
have dough hooks, use your hands. Rubber gloves will help cut down the
cold.)

When dough is smooth, shape into ball and refrigerate overnight.

Roll dough to about 1/8-inch thickness on a floured surface.

Using the rim of a glass dipped in flour, cut out circles.

Authur comments: Christmas just isn’t Christmas for the family and friends
of Nancy Koronkowski until they catch the aroma of ice cream kolacky
wafting from her oven door.

Nancy’s mother, Valentina Nowak, was known as a great cook and a
fantastic baker. As a child, Nancy gobbled up her share of yummy
pastries, paying scant attention to how they were created.

Before Valentina died, she told her daughter, “Nancy, you’ve got to learn
to make ice cream kolacky.”

But it wasn’t until after her mother’s death that Koronkowski found in a
church cookbook the recipe she’s sharing today.

Her efforts were rewarded when her daughter, Karyn, said, “Mom, these
kolacky taste just like Grandma’s.”

When first married, Koronkowski scouted for recipes in cookbooks because
she was embarrassed to ask her mother.

“Once I asked Mom how to make chicken soup,” she recalls. “Mom and her
friend had a good laugh and Mom said, ‘Just throw the chicken in the pot
and cook it!’ ”

Today, Koronkowski loves cooking.

She has a cabinet full of recipes and is fond of making soups, including
chicken and oxtail. Each Christmas Eve, in keeping with tradition, she
makes Polish sausage.

For Koronkowski, cooking and baking are ways to make her family happy.

“My husband, Bob, loves my cooking,” she said.

Actually, Koronkowski makes kolacky throughout the year because her
family and friends keep asking for it. Each Christmas, she bakes 10-12
batches of kolacky to share with others. There’s just one problem with
this moist, subtly sweet cookie. Once you bake them, your family is
likely to expect them year after year.

Place on cookie sheet and make a thumbprint in center of each.

Fill thumbprints with 1/2 teaspoon Solo filling.

Bake in 350-degree oven for 20 minutes.

Sprinkle with powdered sugar when cool.

– – – – – – – – – – – – – – – – – –

NOTES : Cook Of The Week
Nancy Koronkowski, Hammond

Key Lime Pie

Title: Key Lime Pie
Categories: Desserts Pies Londontowne
Servings: 8

3/4 c Key Lime juice 2 t Key Lime juice
2 1/4 c Sweetened condensed milk 1 t Grated Key lime rind
3 ea Egg yolks 1 ea 9″ graham cracker pie
crust
1 x Sweetened whipped cream

Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
Using a whisk beat egg yolks until buttercup yellow. Add about half the
condensed milk, using whisk. Blend well and add remaining milk. Add half
the lime juice and blend slowly. Add remaining juice and blend. Add grated
rind; mix and pour into chilled pie crust.

Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and
let stand about 10 minutes. Top with whipped cream.

Mrs. Harold T. Cook

—————————————————————————–

DIXIE PIE (MHRH24B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
2 Eggs
1/2 cup Flour
1/2 cup Butter — unsalted
1 cup Chocolate chips
1 cup Pecan halves
1 tablespoon Bourbon
1 teaspoon Vanilla
1 Pie shell — (9-in.) unbaked

Preheat oven to 350 degrees. Beat eggs until light and lemon colored. Gradually
beat in sugar. Fold in flour and butter; stir in chocolate chips, nuts and
flavorings. Pour into unbaked pie shell. Bake 40-50 minutes.

– – – – – – – – – – – – – – – – – –

Date: Mon, 29 Aug 94 10:50:19 EDT
From: dgarland@cdplus.com

Pickled Jalapenos

In response to the question how to preserve Jalapenos (or any other
chile). The following is the recipe I obtained originally from my cooking
class in high school in Mexico, but I made some modifications because the
chiles were allways too cooked. As to how tro dry chiles, that is a question
that can be answered only by experimenting, since as a mexican I am use to
find any kind of chiles any time in the market very cheap, and I would
think most of the mexicans wouldn’t know how to dry them…. Any way, I have
a very good recipe for chipotles (dry jalapenos) once I am able to understand
how this system works… Please note that I don’t give the exact amounts
because they would vary depending on what you want to get, but keep in mind
that the important thing always would be the spices.

Fresh chiles (jalapenos or serranos)
Carrots
Coliflower (I use one head only)
Onions
Garlic (1/4 of a head per jar)
The following spices on each jar:
1 or 2 Bay entire leaves
2 cloves
2 or 3 pepper corms
1 little piece of cinnamon
1/4 tsp of mustard seed
salt
white vinegar (I use like 1/2 galon for eight 1 pint jars).

Slice the carrots in rounds. Brake the coliflower in small pieces and
cut the onions in chunks. I cut garlics in such a way that the teeth? are in
halfs. I like to use entire chiles but I always punch them with a toothpick, so
the flavor comes out. If you want you can slice them in longitudinal cuts,
which is the traditional way. I heat a little bit of oil (like 3 or 4
tablespoons) and place all the vegetables at the same time and mix everything
until all the vegetables are covered with a thin layer of oil. Then I fill the
jars with the vegetables (the jars by then already have the spices and salt).
Apart, I heat the vinegar and when it is boiling I pour it over the vegetables.
I close the jars (following the traditional preserving instructions) and let
them boil closed for 15 minutes. I let stand the pickles for at least a week.
Before coming to the states I preserved in this way like 5 jars with only fresh
“piquin chiles” and I have been using them for the last year, by adding here
the vegetables, this works wonderful, because we have had very flavorful picles
for long time. I hope you enjoy this recipe.