Title: Malted Milk Cookies
Categories: Cookies, Desserts, Harned 1994
Yield: 1 batch

2 1/2 c All-purpose flour
3/4 c Plain malted milk powder
1 ts Baking soda
1 c White sugar
1/2 c Light brown sugar
1 c Salted butter; softened
2 lg Eggs
2 ts Vanilla
2 tb Sweetened condensed milk
1 pk Semi-sweet chocolate chips
— (12 oz./2 cups)

Preheat oven to 300 F.

Combine sugar, softened butter, baking soda, eggs, milk, malt powder
and vanilla in a large bowl; beat at low speed until well blended.
Do not overmix. Gradually fold in flour and mix well. Add chocolate
chips last to mixture and drop in 1 tb. drops onto an ungreased
cookie sheet.

Bake 12 – 15 minutes at 300 F. in the center rack of oven.

Yield: About 2 1/2 dozen cookies.

Found on Linda Fields’s Cyberealm BBS as maltcok2.zip. Formatted by
Cathy Harned.

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DERBYSHIRE FRUIT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mixed dried fruit
8 oz Sugar
1/2 pt Hot tea
1 Egg
1 lb Self-raising flour
1/2 ts Mixed spice
1/2 ts Grated nutmeg
2 tb Marmalade

Pour the hot tea over the dried fruit and sugar, leave
to soak overnight. Next day, heat the oven to 300oF
Mark 2. Grease and line a 7 inch cake tin or two 1 lb
loaf tins. Stir the egg, flour, spices and marmalade
into the fruit, sugar and tea mixture.
Pour into the tin or tins and bake for 1 1/2 – 2
hours, until firm to the touch and a skewer pushed
into the cake comes out clean. DO NOT OPEN THE OVEN
DURING THE FIRST HOUR OF BAKING TIME !!! This cake
will keep well.

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Title: BAKED HUEVOS RANCHEROS
Categories: Eggs, Tex-mex
Yield: 6 servings

1 c Onion; chopped
1 c Bell pepper, green; chopped
2 Garlic clove; minced
3 tb Olive oil
1 tb Flour
32 oz Tomato; drained chopped
1/2 ts Oregano, dried
1/2 ts Cumin, ground
1/2 ts Chili powder
1/4 ts Salt
1/8 ts Pepper
1/4 c Wine, white
6 Eggs
1/2 c Cheddar, sharp; shredded
1/4 c Olives, black; sliced
1/4 c Scallion; chopped

Saute onion, green pepper and garlic in oil.

Stir in flour and cook 1 minute. Add next 7
ingredients; cook over medium heat 5 minutes. Pour
sauce into a 12x8x2 inch baking dish. At this point
you can continue or set into refrigerator awaiting the
appointed hour. Remove from fridge and a hour before
serving time. Make 6 indentations in sauce, and break
an egg into each. Sprinkle with cheese, black olives
and green onions. Bake at 350 F. for 15 minutes or
until eggs are set. Serve immediately.

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BAKED BEANS A LA CROCKPOT

Recipe By : Net, adapted by Annice
Serving Size : 12 Preparation Time :0:00
Categories : Legumes Crockpot
**** Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups beans — (1 1/2 lbs) (pea, navy)
1 medium onion — chopped
1/2 cup catsup
1/4 cup brown sugar — 1/2 cup if you like it very sweet
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger — or 1 " fresh, minced
1/2 cup tomato juice — if made in oven

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes
and remove from heat. Let soak 2 hours. Bring to a boil again and then
simmer about an hour, or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together
and stir into the beans.

Turn on low and cook 10 – 12 hours.

OR

Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.

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ENGLISH MUFFINS FROM SCRATCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Strong white flour
1/2 oz Fresh yeast or 1/2 t. dried
-yeast
1 tb Sugar
1/8 lb Butter, melted
1 tb Salt
8 oz Warm milk and water

(The 8 oz. milk and water refers to 8 fluid ounces, or
250 ml.) Sift the flour and the salt into a bowl and
leave it in a warm place. Dissolve the yeast and sugar
in 1/4 UK pint (about 1/2 cup–rsc) of the warm milk
and water. Leave to froth, then mix in the fat. Stir
all the liquid into the warm flour and beat well until
smooth and elastic. Cover and prove in a warm place
for 50 minutes or until doubled in bulk. Turn onto a
well-floured board and knead, working in a little more
flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape,
and divide into 8 to 10 portions about 1 1/2 to 1-3/4
inches thick. Shape each one into a round with
straight sides. Put onto a greased baking sheet, cover
and put in a warm place to prove for 30-40 minutes or
until spongy to the touch. Leave plenty of room for
expansion, and be careful not to over-prove, as the
muffins will lose their shape. Warm and grease
bakestone (or other griddle) lightly. Lift the muffins
carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes, until pale gold
underneath. Turn and cook the other side. Wrap in a
cloth and keep warm if cooking in batches. To serve,
insert a knife in the side; then with fingers pull the
top and bottom apart and insert thin slivers of
butter. (or tear in half with forks and toast.) If
reheating from cold, toast the top and bottom, then
pull apart and butter. Source: Diane Duane, FidoNet
Cooking Echo

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Title: PEANUT BLOSSOMS
Categories: Cookies
Yield: 48 servings

9 oz Hershey’s Kisses
– (Milk Chocolates)
1/2 c Shortening
3/4 c Reese’s Peanut Butter
– Creamy or Crunchy
1/3 c Granulated sugar
1/3 c Packed light brown sugar
1 Egg
2 tb Milk
1 ts Vanilla extract
1 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
Granulated sugar

Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate
pieces. In large mixer bowl, beat shortening and peanut butter until
well blended. Add 1/3 cup granulated sugar and brown sugar; beat until
light and fluffy. Add egg, milk and vanilla; beat well. Stir together
flour, baking soda and salt; gradually add to peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on
ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned.
Immediately place chocolate piece on top of each cookie, pressing down
so cookie cracks around edges. Remove from cookie sheet to wire rack.
Cool completely. About 4 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Title: Fig Pickles for Gourmets
Categories: Fruits, Preserves
Yield: 20 figs

20 California dried figs
1 1/2 c Cider vinegar
1 c Water
2 ts Pickling spices
3/4 c Sugar
1 ts Dried herbs (see chart)

To suit the dish with which pickles are to be served, use these herb
combinations:
+——————————————————————+
| Turkey or Fowl: |
| 1/3 tsp. marjoram and 2/3 tsp. celery seed; -OR- 1 tsp. tarragon |
| |
| Beef: |
| 1/2 tsp. rosemary and 1/2 tsp. thyme |
| |
| Ham or Pork: |
| 1/2 tsp. celery seed and 1/2 tsp. sweet basil |
| |
| Fish: |
| 1 tsp. dill seed or dill weed |
| |
| Lamb: |
| 3/4 tsp. thyme and 1/4 tsp. marjoram; -OR- 1 tsp. curry powder |
| |
| Veal: |
| 1/2 tsp. Tabasco sauce and 1/2 tsp. marjoram; -OR- |
| 1/2 tsp. tabasco sauce and 1/2 tsp. sweet basil |
+——————————————————————+

Pierce each fig with a fork. Place in saucepan with remaining
ingredients. Cover tightly and simmer for about 40 minutes or until figs
appear to be slightly transparent. Add a little water if needed.

NOTE: Herbs are potent. Use them with a light hand and adjust amounts to
suit taste. Any dish using herbs is stronger in flavor the second day, so
take it easy!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Buffalo Chicken Lasagna

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 lasagne noodles — uncooked
vegetable oil cooking spray
1 pound skinless boneless chicken breasts — diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce — or more to taste
2 tablespoon vinegar
1 teaspoon garlic salt
1 container part-skim ricotta cheese — about 15 ounces
1/2 cup egg substitute
3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until
hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water,
hot sauce, vinegar and garlic salt.

In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a
9″ x 13″ baking pan with cooking spray. Spread 1 cup of the sauce over the
bottom of the pan. Arrange 4 lasagne noodles over the sauce. Cover with 1 1/2
cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4
lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread
remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta
mixture and cover with remaining sauce.

Preheat oven to 350¡. Cover lasagne with foil and bake for 1 hour 10 minutes.
Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes
uncovered. Cover and let stand 15 minutes before serving.

– – – – – – – – – – – – – – – – – –

Per serving: 1449 Calories; 73g Fat (46% calories from fat); 169g Protein; 23g
Carbohydrate; 418mg Cholesterol; 2367mg Sodium

NOTES : This delicious lasagne is especially quick, because you don’t need to
cook the lasagne before assembling!

Homemade Mayonnaise

Recipe By : Better Homes Gardens New Cookbook, 1987
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon dry mustard
1/4 teaspoon paprika
dash ground red pepper
2 egg yolks
2 tablespoons vinegar
2 cups oil
2 tablespoons lemon juice

In a small mixer bowl combine mustard, paprika, red pepper, and 1
teaspoon salt. Add egg yolks and vinegar; beat mixture at medium speed
of electric mixer till combined. Add the oil, 1 teaspoon at a time,
beating constantly. Continue adding oil 1 teaspoon at a time and
beating mixture till 1/4 cup oil has been added. While continuing to
beat, add the remaining oil in a thin, steady stream, alternating the
last 1/2 cup oil with the lemon juice.

Store for up to 4 weeks in a tightly covered jar in the refrigerator.
Makes about 2 cups.

Creamy Fruit Dressing:
Prepare mayonnaise above. Combine 1 cup mayonnaise with 1 cup dairy
sour cream, 1 1/2 teaspoons shredded orange peel, 3 tablespoons orange
juice, and 4 teaspoons sugar. Makes 2 1/4 cups.

Herb Dressing:
Prepare mayonnaise above. Combine 1 cup mayonnaise with 2 tablespoons
finely chopped onion, 1 tablespoon lemon juice; 1 tablespoon dry sherry,
1 clove minced garlic, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon
dried mixed crushed salad herbs (I use italian herbs: i.e., basil,
marjoram, oregano, bay leaves, rosemary). Makes 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

Title: LEMON GRANITA
Categories: Desserts, Fruits, Ices, Malgieri
Yield: 1 servings

2 c Water
1 c Sugar
1 1/2 c Freshly squeezed lemon juice

PLACE A NON-REACTIVE roasting pan or gratin dish in the freezer. Bring
sugar and water to a boil in a saucepan, stirring occasionally to
dissolve sugar. Cool the syrup. Stir in the lemon juice and pour
through a fine strainer to eliminate any seeds or pulp. Pour into the
prepared pan and return to the freezer. When the mixture starts to
freeze, stir every 10 minutes or so, scraping the frozen mixture from
the bottom and sides of the pan and mixing it with the
as-yet-unfrozen mixture. When there is no longer any unfrozen liquid
in the pan, pack the granita into a chilled container and press
plastic wrap against the surface. Serve within a few hours for best
texture. If the granita freezes to a solid block, pop it out of the
container and cut into thick slices with a stainless steel knife.
Chop the slices finely, replace in the container and freeze until
serving time. Serve the granita in chilled stem glasses. Substitute
lime or grapefruit juice for distinctly different flavors.

Makes 1 Quart

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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