Title: Festive Fruit Cake Cookies
Categories: Cookies, Holiday
Yield: 36 Servings

1 c Raisins
1 c Candied cherries; coarsely
-chopped
1 c Candied pineapple;coarsely
-chopped
1 c Brazil nuts;coarsely chopped
1/2 c Shortening; “golden flavour”
3/4 c Sugar, granulated
1 ea Egg
1 ts Vanilla
1/2 ts Almond extract
1 1/4 c Flour, all purpose
1/2 ts Baking soda
1/2 ts -Salt

Chock full of fruit and nuts, these taste like minifruit cakes Combine
fruit and nuts. Mix well. Cream shortening, sugar, egg and flavouring on
medium speed of an electric mixer until light and creamy. Combine flour,
baking soda and salt. Add to creamed mixture, beating on low speed until
blended. Stir in fruits. Mix well. Drop dough by heaping teaspoonfuls onto
greased baking sheet. Bake at 350F for 10-12 minutes or until golden.
Freezes well. MAKES: about 3 DOZEN COOKIES

—–

Sunday Morning Tofu Scramble

8 – 12 ounces firm low fat tofu
1 medium cold baked potato, cubed, not peeled
1 small onion or several scallions, chopped
several mushrooms, sliced
1 small zuchinni
1/2 cup salsa

brown the cubed potato in a dry non-stick skillet
add onions, mushrooms and zuchinni
cook until veggies are done.
Crumble tofu with a fork, add to the skillet and heat thoroughly
Season with salsa, add peppers if you like it spicey, I like the pickled
jalapeno slices.

Serve as is or wrap in a tortilla for a breakfast burrito.

I actually usually double this recipe, the leftovers reheat nicely. Of
course, you can change the seasonings as you like. How about using peas
instead of zuchinni and season with curry? Sometimes I add veggie saugase
or seasoned seitan. Use your imagination.

Title: French Vanilla Ice Milk
Categories: Desserts, Low fat
Yield: 6 servings

1/2 c Sugar
OR
1/4 c Sugar
AND
3 pk Sweet ‘n Low
2 tb Cornstarch
3 c Skim milk
1/4 c Water
1/2 c Egg Beaters
2 ts Vanilla

In a large saucepan, combine sugar and cornstarch. Gradually add milk
and water, stirring constantly. Over medium heat, bring mixture to a
boil, stirring constantly. Remove ffrom heat and stir in vanilla.
Pour into an 8 x 8 x 2″ metal pan. Freeze until ice crystals form
around the edge of pan, about an hour. Spoon into a large bowl. Beat
at high speed until smooth. Return to pan. Repeat freezing and
beating step once. Freeze until firm. Serve immediately.

Per sugar serving: 132 cal., 0.2g fat (2%), 2mg chol., 0g fiber, 6g
pro., 26g carb., 94mg sod.

Per S L serving: 102 cal., 18g carb.

Butter Busters by Pam Mycoskie ISBN 0-466-67040-5
From: Sharon Stevens Date: 05-30-96

MMMMM

Angel Biscuit

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads – Yeast To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Buttermilk
1 C Shortening
1 Pkg Dry Yeast
1/4 C Warm Water
4 Tbsp Sugar
5 C Flour
1 Tbsp Baking Powder
Melted Butter

Warm buttermilk and add shortening, stirring to melt, and cool. Add the
yeast which has been softenend in 1/4 cup warm water. Add sugar. Sift
together and add flour, salt, and baking powder. Stir to mix and cover with
a damp cloth and an inverted plate. Chill overnight. At this point, the
dough will keep about 5 dayse to be used as needed. The 6th 7th days, use
the dough as cobbler topping or for fried pies.

When ready t use dough, roll out 1/4″ thick, cut in 1 1/2″ rounds, brush
each round with melted butter and stack two together. Place in greased pan,
almost touching. Let rise 1 hour, then bake at 400° for 10 minutes or until
done, depending on size of biscuits.

A good use for Angel Biscuit Dough on the 6th 7th days is Fried Apple
Pies.

Source: “Mountain Measures”– Junior League of Charleston, WV
ed. 1974

Typed for you by billspa@icancect.net

– – – – – – – – – – – – – – – – – –

LOBSTER AND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lobster (about 1 1/2 Lb)
2 md Ptoatoes
1 md Onion
4 Ears fresh corn (OR 2 cups
-frozen corn kernels)
1 qt Half-and-half
4 tb Butter
1/8 ts Cayenne pepper
1/4 ts Salt
1/4 ts Freshly-ground black pepper

PREPARATION: Bring 4 quarts of water to boil in a 6-
to 8-quart soup kettle. Add lobster , cover and boil
for about 10 minutes. Remove and reserve the shells
and carcass for stock. Cut lobster meat into 2-inch
pieces. (Can wrap and refrigerate meat and shell
overnight.) Peel and cut potatoes into 1/2-inch dice.
Mince the onion (1 cup). Remove the corn kernels from
the cobs (or drain and set aside thawed corn).

COOKING AND SERVING: Put the reserved lobster shells
and carcass in a large saucepan with the
half-and-half. Bring to a boil, lower heat, and simmer
4 minutes. Remove from heat and set aside. Melt the
butter in a soup kettle. Add the potatoes, onion and
corn kernels and saute over medium-low heat until the
onion is translucent, about 5 minutes. Strain the
lobster cream over the vegetables, bring to a simmer,
and then simmer slowly until the potatoes are tender,
6 to 8 minutes. Stir in the lobster meat, cayenne
pepper, salt, and pepper. Simmer just until the
lobster meat is hot, about 5 minutes. Ladle into warm
bowls and serve with Corn Crisps.

Makes 4 servings.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Oriental Spaghetti with Cucumber and Spicy Peanut Sauce

Recipe By : Brenda Pittsley
Serving Size : 2 Preparation Time :0:30
Categories : Main courses, vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup smooth peanut butter
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 small garlic clove — minced
1/4 teaspoon dried hot pepper flakes — or to taste
1/4 teaspoon sugar
1/4 cup hot water
– – – – –
6 ounces spaghetti
1 cucumber, peeled,halved,seeded
cut diagonally into 1/8″ slices
1/3 cup thinly sliced scallion
salt and pepper — to taste

Use a blender to mix peanut butter soy sauce, lemon juice, garlic,
pepper flakes, sugar and water until the sauce is smooth.

In a kettle of boiling salted water, boil the spaghetti until it is just
tender.
Drain and rinse briefly under cold water.
Drain well, transfer to a bowl.
Toss with the sauce, cuke, and scallions.
S P to taste.
Serve the pasta at room temperature.

– – – – – – – – – – – – – – – – – –

Title: TANGERINE PEEL CHICKEN
Categories: Chinese, Poultry
Yield: 1 servings

1 lb Chicken
1 ts Ginger (minced)
1 Scallion (minced)
2 Dried Chillies
1 Dried Tangerine Peel
Crumbled
Oil for deep frying

————————SEASONING A————————
1/2 ts Salt
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
1/2 ts Sam Shu wine
2 ts Cornstarch

————————SEASONING B————————
1 1/2 ts Sugar
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
2 ts Light soy sauce
1 ts Shao Hsing wine
2 ts Black vinager
3 dr Sesame oil

———————THICKENING SAUCE———————
1/2 ts Cornstarch
1 tb Water

Wash chicken and cut into 2cm (3/4 inch) cubes. Mix
thoroughly with the minced ginger and scallion, then
add the Seasoning A ingredients and marinate for 15
minutes. Mix Seasoning B ingredients and set aside.
Heat the wok until smoking, add the oil and when very
hot deep fry the chicken pieces for 1 1/2 minutes,
until golden. Drain chicken pieces, discard most of
the oil. Reheat the wok and stir-fry the chillies and
crumpled tangerine peel until they darken. Add chicken
pieces and stir. Add Seasoning B and the Thickening
sauce and stir-fry until the seasoning coats the
chicken. Serve.

—–

Southwest Corn Chowder

Recipe By : Dean Fearing of The Mansion on Turtle Creek
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/Eggs Soups And Stews
Southwest

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large ears of corn
1 teaspoon corn oil
2 onions — chopped
2 cloves garlic — chopped
1 1/2 poblano peppers — seeded and diced
2 serrano peppers — seeded and chopped
3 cups chicken stock
2 cups heavy cream
salt — to taste
1 tablespoon lime juice — approximately
1 small baking potato — peeled and diced
1/2 cup jicama — peeled and diced
1/4 red bell pepper — seeded and diced
1/4 yellow bell pepper — seeded and diced
1 tablespoon fresh cilantro — finely chopped

Shuck corn, remove silk, and cut kernels from cob. Set aside 3/4 cup.

Heat oil in a heavy saucepan over medium heat. Stir in reamining corn
kernels and onions. Saute for about 10 minutes or until onions are soft
and juices have cooked down. *Do not brown.*

Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock.
Bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes.

Stir in cream. Return soup to a simmer and cook for about 5 minutes for
intil slightly reduced. Remove from heat.

Pour soup into a blender and blend until very smooth. Season to taste
with salt and lilme juice. Set aside and keep warm.

Fill a large pot three-quarters full with water. Bring to a boil. Season
lightly with salt.

Add potato and cook for 2 minutes. Add reserved 3/4 cup corn kernels and
cook for 2 minutes. Add jicama, bell peppers, and remaining diced poblano
and serrano chilies; cook for 2 minutes. Drain vegetables and immediately
fold into warm soup. Pour equal portions into six warm soup bowls.
Sprinkle an equal amount of chopped cilantro on each and serve immediately.

The entire soup may be made up to one day in advance. Reheat, but *do not
cook,* just before serving.

Chef’s Notes: Dean Fearing is the executive chef of The Mansion on Turtle
Creek in Dallas, Texas.

The Mansion on Turtle Creek Cookbook, edited by Dotty Griffith, 1987.

– – – – – – – – – – – – – – – – – –

Whipped Frosting

Recipe By : Hammond Times newspaper, 93/08/11
Serving Size : 16 Preparation Time :0:00
Categories : Cake (Frosting)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Flour — (2 full tablespoons)
1/2 Cup Milk
1/2 Cup Sugar
1 Stick Butter
1 Teaspoon Vanilla

Cook milk and flour together over medium heat, stirring constantly until
it thickens. Remove and cool.
In a separate bowl, beat sugar, butter and vanilla together for 4
minutes. Add cooled flour and milk mixture. Beat an additional 4
minutes. Spread on cooled cake.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Frosting for Mom’s Zucchini Cake

NOTES : Article: Cook still bakes mom’s zucchini cake
By Judith Lee Birch, times correspondent
Column: Cook of the Week
‘While growing up in Hegewisch,my mother Ann would bake her fast and
easy Zucchini Cake each summer._ Rosemary Dudlack, Calumet City, IL

Title: SPINACH DIP I
Categories: Dips, Usenet
Yield: 1 batch

1 c Sour cream
1 c Mayonnaise
8 oz Water chestnuts,
-drained and diced
-(one large can)
5 Green onions,
-chopped (with tops)
10 oz Spinach (cooked),
-drained well (use one
-package of frozen
-spinach)
1 pk Knorr dry vegetable soup
-mix (a Swiss import)

Mix everything together and refrigerate overnight.
Stir again before serving. Serve with sturdy dip-ables
or crackers, as it will break chips.

NOTES:

* Party dip with spinach and water chestnuts —
People like this dip. It’s a hit a parties. It is good
to dip vegetables into, or to spread on crackers.
Yield: more than 2 cups.

: Difficulty: trivial.
: Time: 15 minutes preparation.
: Precision: Approximate measurement OK.

: shore@adobe.UUCP (Andy Shore)
: Adobe Systems Incorporated, Palo Alto, California
: led by those who smelled it cooking.

: Copyright (C) 1986 USENET Community Trust

—–