Toffee-Peanut Bites

Recipe By : Dorothy Cross (TMPJ72B)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 cups flour
1/2 cup butter or margarine — softened
1/2 cup sugar
1/2 cup creamy peanut butter
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1 large egg
4 1.4 oz. heath bars — chopped
1/4 cup unsalted peanuts

Preheat oven to 350°. In large bowl, with mixer at medium speed, beat
flour, margarine or butter, sugar, peanut butter, brown sugar, baking
soda, vanilla, salt, and egg until well mixed. With wooden spoon, stir
in chopped heath bars. Shape dough into 3/4 inch balls, place balls,a
bout 1 inch apart on ungreased cookie sheets. Press a peanut half into
top of each ball. Bake cookies 10 minues or until lightly browned.
Remove cookies to wire rack to cool. Store cooled cookies in tightly
covered container. Makes about 7 – 1/2 dozen cookies. Each cookies:
about 50 calories, 3 grams fat.

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Title: Still More Smørrebrød
Categories: Danish, Sandwiches, Ceideburg 2
Yield: 1 servings

1 Text Only

ITALIAN SALAD: (Italiensk Salat)

Mix together cooked diced carrots, finely cut asparagus, small peas
and mayonnaise. If home-made mayonnaise is used, add a few drops of
tarragon vinegar just before stirring in the vegetables.

Press a lettuce leaf as tightly as possible on buttered bread and put
a thick layer of Italian salad on top; decorate with tomato slices
and cress.

TOMATO AND EGG: (Tomat og Aeg)

On one half of a piece of buttered bread place slices of hard boiled
egg. On the other half arrange slices of tomato. Garnish with cress.

TOMATO WITH RAW ONION: (Tomat med raa Loq)

Top the buttered bread with several slices of tomato and put a pile of
finely chopped, raw onions in the center.

ROAST BEEF AND FRIED EGG: (Bof med Spejlaeg)

Place tender slices of cold roast beef on buttered bread. Fry onions
in deep fat until brown and crisp and spread a layer of these on each
slice of beef.

Top with fried eggs and serve before the egg cools. (Danish fried
eggs are never turned).

RAW BEEF AND EGG: (Tartar med Aeg)

Scrape a piece of raw beef, preferably very fresh, off the sinews
with a sharp knife and put a 1/2 inch layer on a piece of buttered
bread. Make a hollow in the center of the meat, circle it with a ring
of raw onion, and place a raw egg yolk in the center. Put small
piles of raw, chopped onions, shredded horseradish, capers, and
pickles at each end.

HAM AND SCRAMBLED OR FRIED EGG: (Skinke nied Roraeg eller Spejlaeg)

Butter the bread and spread it with a piece of lean boiled ham. Top
it either with a strip of scrambled egg, sprinkled with finely cut
chives, or with a freshly fried, warm egg.

HAM, PIGEON BREAST AND MUSHROOMS: (Skinke med Duebryst)

Butter a piece of dark rye bread and top with a good sized slice of
ham. Add 1/2 or whole pigeon’s breast cut nicely off the breastbone,
and top the whole thing with stewed mushrooms and a thin slice of
homemade liver paste.

LIVER PASTE 1: (Leverpostej 1)

Put 1 lb. liver through the grinder together with 2 onions. Put 1
lb. fat pork twice through the grinder. Mix fat and liver with 1
tablespoon salt and 1 tablespoon pepper. Put in a fireproof dish and
bake in a slow oven for 1 hour. The paste must not become too dark
on top.

Put thick layers of cold paste on buttered bread. In winter the
Danes put slices of pickled cucumber and strips of jellied consomme
on top, and in summer a small dish of fresh cucumber salad is served
so that you can put some of this on top yourself. Don’t do it until
the last minute, however, or both cucumber and liver paste may become
soggy.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Swiss Mocha Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Drinks Low Calorie
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Instant skim milk powder
2 tb Instant coffee
2 tb Cocoa

Combine ingredients in blender. Blend at high speed until well mixed. Or
place ingredients in a jar, seal and shake. Makes 1/2 cup

Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk
choice (skim)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Oct 93

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Penne with Sun-Dried Tomatoes and Capers

Recipe By : Moosewood Cooks at Home
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 sun-dried tomatoes — minced
2 med onions — thinly sliced
4 med tomatoes — chopped
6 cloves garlic — minced
3 tbsps capers — rinsed and drained
1 1/2 tsps fresh thyme — minced
1 tbsp fresh tarragon — minced
1 c fresh or frozen peas (opt) — thawed
salt and fresh-ground pepper — to taste
1 lb penne — cooked
1/2 c parsley — chopped
grated parmesan cheese

Place sun-dried tomatoes in a small bowl and cover with 1/2 cup boiling water.
Set aside. In saute pan, heat some broth and saute onions on med heat, covered,
3 minutes. Drain sun-dried tomatoes, reserving their liquid, and add to onions.
Stir in garlic, capers, thyme and tarragon. Add chopped tomatoes, peas and
reserved tomato-soaking liquid. Saute covered until tomatoes soften and lose
shape. Add salt and pepper to taste. Toss hot cooked pasta with sauce, stir in
parsley, and top with parmesan.

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Per serving: 588 Calories; 7g Fat (9% calories from fat); 32g Protein; 126g
Carbohydrate; 0mg Cholesterol; 4620mg Sodium

Title: PAT NIXON’S WHITE HOUSE COOKIES
Categories: Cookies, Celebrity
Yield: 10 Dozen

-MARY WILSON BWVB02B
1 c Sugar
2 c Butter; at room temperature
1 ts Vanilla extract
1/2 tb Lemon rind; grated
2 Eggs
6 c – 7 cups cake flour

Cream together sugar and butter in an electric mixer. When fluffy, add
vanilla and lemon rind. Blend well. Add eggs, one at a time; mix well.
Remove from mixer. Add cake flour; blend with a heavy mixing spoon. Chill
dough in refrigerator 1 hour or overnight. Roll dough to 1/8-inch thickness
and cut out with cookie cutters. Bake in preheated 375-degree oven until
brown, about 7-8 minutes.

Note: If colored granulated sugar is used for decoration, prepare an egg
wash (1 well-beaten egg with 1 tbsp. milk) and brush over the cut-out
dough. Sprinkle with sugar and bake. Makes 10 dozen cookies.

—–

Title: Barbecued Garlic
Categories: Garlic Appetizers
Servings: 8

8 ea Heads Garlic 4 T Butter
1 x Springs of Fresh Rosemary *

* Fresh Oregano also may be used.
————————————————————————–
Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of
heavy-duty foil.
Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or
oregano. If fresh herbs are unavailable, substitute dried (2 t of dried
herbs for 8 heads of garlic). Fold the foil over the garlic and seal the
package well.
Cook over hot coals for about 45 minutes, turning the package occasionally
with tongs.

—————————————————————————–

Title: CHRISTMAS SAVOURY STRUDEL
Categories: Main dish, Vegetarian
Yield: 1 studel

3 tb Olive oil
2 Onions; chopped
2 Garlic cloves (or more)
— crushed
28 oz Canned tomatoes in juice
1 ts Dried basil
3 fl Red wine
8 oz Buttom mushrooms
— washed sliced
Salt
Freshly ground black pepper
10 oz Filo pastry
4 oz Butter; melted
3 1/2 oz Roasted cashew nuts
— roughly chopped

Heat the oil in a fairly large saucepan, add the
onions and cook them, with the lid on the pan, for
about 10 minutes, until they are tender but not
browned. Add the garlic, the tomatoes together with
their liquid, the basil and the wine. Let the mixture
simmer gently without a lid on the pan, stirring from
time to time, until the liquid has disappeared and it
is quite thick – this will take about 20 minutes. Add
the mushrooms and cook for a further 5 minutes or so,
or until the mushrooms are tender and any liquid which
they make has boiled away. Remove from the heat and
season to taste.

When the filling mixture has cooled, you can assemble
the strudel, which can then be cooked straight away,
or kept in the fridge for a few hours until you’re
ready, or in the freezer for at least a month. I find
it easiest to assemble the studel directly on to a
large baking sheet, which means you don’t have to lift
it later.

Set the oven to 200 C/400 F/Gas Mark 6.

If you have the type of filo pastry which is long and
narrow — about 30 x 20 cm (12 x 8 inches) — lay two
sheets side by side, overlapping them slightly where
they join. If you have the type which is quite large
~- about 30 cm (12 inches) or so square — lay out one
sheet. Either way, brush the surface with a little
melted butter and then sprinkle with a third of the
nuts. Put another layer of filo pastry on top, brush
with butter, and scatter with nuts. Repeat with
another layer, then a final layer of filo pastry,
which you just brush with butter. Now tip the tomato
filling mixture on top and spread it to about 2.5 cm
(1 inch) of the edges. Fold the edges over, to enclose
the edge of the filling then, starting from one of the
widest edges, roll the whole thing up like a Swiss
Roll, trying not to let it break (although it’s not
the end of the world if it does). Brush with melted
butter and garnish with some shreds or shapes of filo
pastry.

Put the strudel into the oven and bake for 30 minutes,
or until golden brown. Transfer carefully to a
serving dish with the aid of two fish slices.

Source: Rose Elliot’s Vegetarian Christmas Typed for
you by Karen Mintzias

—–

NO-BAKE FUDGE CLUSTERS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Cocoa
1 1/2 c Sugar
1/2 ts Salt
1/2 c Milk
1/4 c Light corn syrup
1/4 c Butter or margarine
1 t Vanilla
2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Flaked or shredded coconut

Combine cocoa, sugar and salt in medium-sized
saucepan. Stir in milk and syrup. Cook over medium
heat, stirring until sugar is dissolved. Continue
cooking, stirring occasionally, to soft ball stage
(236 degrees F.) or until syrup dropped into cold
water forms a soft ball.

Remove from heat; add butter and vanilla; stir until
butter is melted. Stir in oats and coconut. Drop by
teaspoonfuls onto waxed paper. Chill.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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CREOLE STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 g Butter
1 md Onion, finely chopped
1 kg Pork and veal mince
8 sl Stale white bread
Milk
1 Bay leaf, crumbled
1 t Oregano
1 tb Parsley, finely chopped
2 Hard boiled eggs, chopped
3 tb Pitted Greek olives, chopped
300 g Mango flesh, peeled and
-chopped
Salt and pepper
3 Eggs, tightly beaten.

Next time I’m confronted with a hollow turkey it gets
filled up with this one. This unusual combination of
flavours comes from Argentina. The original recipe
includes fresh peaches but substituting ripe mango is
an improvement.

Melt the butter and cook the onion gently until it is
transparent. Add the minced meat and cook until it
changes colour, breaking up lumps with a fork. Take
off the stove.

Soak the bread in milk, squeeze out and break up. Mix
with the onion-meat mixture. Then add the herbs,
eggs, olives, peaches, seasonings and eggs. Blend well.

From “Raw Materials” by Meryl Constance, Sydney
Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

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Pina Colada Party Cake

Recipe By : The Pillsbury Company
Serving Size : 12 Preparation Time :0:00
Categories : Cake Mix/White

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Batter:
18 1/4 ozs reduced fat white cake mix
1/2 c coconut — toasted
3/4 c water
1 tbsp olive oil
1/2 c pineapple juice, canned
1 tsp rum extract
4 whole egg whites — slightly beaten
1/2 c pineapple juice, canned
1/2 c granulated sugar
Frosting:
16 ozs reduced fat vanilla frosting
1/2 tsp rum extract
1/4 c coconut — toasted

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water,
oil, 1/2 cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix
well. Pour into prepared pan. Bake for 30 minutes or until lightly browned
on top. Meanwhile, combine remaining pineapple juice and sugar in a
saucepan. Bring to a boil. Using a fork, prick cooled cake at 1/2″
intervals. Pour hot pineapple mixture over cake. Cool completely. To
prepare frosting, combine frosting and remaining rum extract. Mix well.
Frost cake with mixture and sprinkle with remaining coconut.

– – – – – – – – – – – – – – – – – –

Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g
Carbohydrate; 0mg Cholesterol; 372mg Sodium

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