Title: Lemon Cookies
Categories: Cookies
Yield: 60 servings

4 c Unbleached flour
1 1/2 c Granulated sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Margarine
1 Egg white; whipped
1/2 c Fat-free sour cream
2 ts Lemon extract
2 tb Lemon peel; grated
3 tb Lemon juice

Recipe by: Jo Anne Merrill
Preparation Time: 0:15
Preheat oven at 375. Prepare a baking sheet with cooking spray. In am
mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
In a mixing bowl, combine margarine, egg white, sour cream, lemon extract,
lemon peel. Mix dry ingredients with wet ingredients just until
moistened. Chill overnight. Divide dough into 4 parts. Refrigerate
unused portions until ready to roll out. On floured surface roll dough,
one part at a time, 1/4″ thick, using a 2″ cookie cutter. Place cookies
on a prepared baking sheet 2″ apart. Lightly brush cookies with lemon
juice. Bake for 10 to 12 minutes until golden brown.

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Title: Glazed Sweet Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 8 sweet ones

2 1/2 lb Fresh sweet potatoes; 2 tb Sweet’n Low brown sugar
1/4 c Margarine; -substitute
2 tb Brown sugar; packed to 1/2 c Pecans; chopped
-measure.

Cut sweet potatoes in half crosswise. Place in large pot with lightly
salted water to cover. Bring to a boil and boil until tender, about
so minutes. Drain Preheat oven to 350 degrees. When potatoes are
cool enough to handle, cut crosswize in 1/4 slices. Spray 1 1/2
quart baking dish with non-stick cooking spray. Place half the
potatoes in the baking dish, top with margarine, half brown sugar and
half the Sweet’ n Low Brown. Repeat. Top with chopped pecans. Bake
20 – 25 minutes or until pecans begin to brown. Makes 8 Servings.
Calories: 250 per serving.
Calories saved: 105 per serving.

Souce: From the box of Sweet’n Low Brown

MMMMM

Praline Toffee Sundae Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Praline Liquor
1 tablespoon Instant Coffee Powder
1 dash Salt
1/4 cup Water
1 1/4 cups Lt brown sugar
1 can Sweetened condensed milk
1/2 cup Chopped pecans
1 teaspoon Vanilla

Combine liquor, coffee, salt, water, sugar in heavy saucepan. Heat, stirring
constantly, to boil. Cook without stirring to 230 deg. on candy therm. Blend
syrup slowly into milk. Add pecans and vanilla. Serve over ice cream.

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Title: Hardly’s Charcoal Broiled Burgers
Categories: Ground-meat, Beef, Pitzer
Yield: 4 servings

MMMMM———————-MM BY H. PEAGRAM—————————

MMMMM—————-GLORIA PITZERS SECRET RECIPE———————
1 lb Ground Round Beef
Salt Freshly Ground pepper
2 tb Butter Or Regular Margarine
1 c Onion, thinly sliced
3 tb Catsup
1 1/2 tb Prepared mustard
4 Hamburger buns, split,
Toasted and buttered

MMMMM————————-GARNISHES——————————
Pickle Slices
Onion Slices
Lettuce Leaves
Tomato Slices

Mix the ground beef and the salt and pepper together in a bowl,
blending well. Shape into 4 patties about 1/4-inch thick. Place the
patties on a grill 4 to 6 inches from the heat over grey-hot coals.
Grill about 4 minutes on each side or to the desired doneness.
Meanwhile, on the same grill in a small saucepan, melt the butter
and
add the 1 cup of sliced onion. Cook until crisp tender. Remove the
onion with a slotted spoon and reserve. Stir the catsup and mustard
into the butter left in the sauce pan and heat to serving
temperature. When the hamburgers are done, place each one on a
toasted bottom, and top first with some of the cooked onion and then
a dollop of the catsup-mustard mixture and then garnish as desired.
Makes 4 Hamburgers.

Gloria Pitzer’s Secret Recipe For: Harvey’s Charcoal Broiled Burgers

MMMMM

Potatoes O’Brien

Recipe By : Bryan Carmenati — (1brc8173@tstc.edu)
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium potatoes — peeled and sliced
— cut in 1/2″ cubes
2 green onions — white green parts — finely sliced
1/2 green pepper — 1/8″ diced
5 fresh basil leaf — chopped
3 tablespoons bacon drippings

Fry diced potatoes in bacon dripping until golden brown, stirring frequently
to get even brownnes. Add remaining ingredients and further saute on medium
to high heat until peppers are tender. Serve with eggs of your choice, and
freshly made sourdough blueberry muffins.

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Title: DIRT
Categories: Desserts
Yield: 12 servings

1 ea Pkg of chocolate pudding
1 ea Container cool whip
1 ea Pkg Oreo cookies
1 x Gummy worms (optional)

Crush Oreo cookies. Layer cookies, prepared pudding and cool whip in a
plastic flower pot, in several layers, ending with crumbled cookies on
top. Add in gummy worms if desired, add silk flowers as a finishing touch.
Freak out your guests by dipping their “desert” out of the
“center-piece” flower pot.

—–

Title: MINT JULEP
Categories: Beverages
Yield: 1 servings

4 Mint sprigs
1 ts Powdered Sugar
2 ts -Water
2 1/2 oz Bourbon Whiskey

Servings: 1

~Robbie Shelton

Into a sliver mug or a 12 oz. Tom Collins glass put: the mint,
powdered sugar, and water. Fill the glass with shaved ice, add the
whiskey and stir gently until glass is frosted. Decorate with slice
of orange, lemon, pineapple and a cherry. Insert 5 or 6 sprigs of
mint on top. Serve with straws.

This recipe is from OLD MR. BOSTON DELUXE BARTENDER’S GUIDE".

MMMMM

BASEL HONEY-SPICE COOKIES (BASEL LECKERLI)

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Clover honey
2/3 c Granulated sugar
1 tb Kirsch (cherry brandy) or
orange juice
2 1/2 ts Ground cinnamon
1/4 t Ground cloves
Finely grated peel (yellow
part only) of one
1 Large lemon
1/4 c Finely chopped candied lemon
peel
1/4 c Finely chopped candied
orange peel
2/3 c Finely chopped blanched
slivered almonds
2 1/4 c All-purpose or unbleached
white flour (or more)
1 1/2 c Powdered sugar
1/8 t Vanilla extract

Heat the oven to 350F. Generously grease two 10-by-14-inch or larger
baking shets. Stir together the honey, sugar, and kirsch in a
medium-sized saucepan over medium heat. Heat the mixture, stirring,
until the sugar completely dissolves and the mixture is hot but not
boiling. Remove from the heat and stir in the spices, lemon peel,
candied peels, and almonds until completely incorporated. Stirring
vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture
will become very stiff. If the mixture feels sticky and too soft to
roll out, stir or knead in a bit more flour, but be careful not to
overflour. Set the mixture aside until cooled to barely warm.

Sprinkle a work surface generously with flour. Divide the dough in
half. Roll out half of dough into an 8 1/2-by-13-inch rectangle,
frequently running a spatula under the dough and dusting the work
surface. As needed, also dust the top of the dough and the rolling
pin with flour. Transfer the dough to a prepared baking sheet.
Repeat with the second half of the dough. Prick the dough lightly
all over with the tines of a fork.

Stagger the baking sheets on racks in the center third of the oven;
switch positions halfway through the baking to ensure even browning.
Bake for 13 to 16 minutes or until the dough top is just tinged with
brown and slightly darker on the edges; avoid overbaking, as cookies
will become crunchy and hard. Carefully run a spatula under the
dough rectangles to loosen them from the pans.

When just cool enough to handle, transfer the rectangles to a cutting
board and cut away any uneven, dry edges using a large serrated
knife. Deeply score the rectangles, but do not cut completely
through the surface, lengthwise and crosswise, to yield 1-by-2
1/2-inch bars. Return the scored rectangles to the baking sheets. In
a small saucepan stir together the powdered sugar, vanilla, and 3
tablespoons of water until thoroughly blended. Bring the mixture to
a boil, stirring. Boil, stirring, for 20 to 30 seconds, until
smooth, very fluid, and translucent. Divide the mixture between the
rectangles, pour over the top and quickly spread the glaze over the
entire surface. Let stand until the glaze sets and turns white
again, about 1 hour. Bend the rectangles to break apart or cut
through the score marks to separate into bars. Let stand until the
glaze is dry and hard. Pack airtight. Store for up to 3 weeks or
more.

Makes 50 to 60 1-by-2 1/2-inch bars.

[THE BALTIMORE SUN; November 25, 1990]

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MY MUSHROOM BROCCOLI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Oil
4 tb Butter
2 Onions *
6 Mushrooms**
3 tb Flour
1 t Nutmeg
10 c Chicken stock
3/4 c 35% cream
Salt and pepper
1 Bunch of broccoli***

* peeled and chopped ** washed and chopped ***
chopped

In a medium pan, heat oil and butter and saute onions
and mushrooms. 5 min Add flour, stir well and add rest
of ingredients except cheese. Let simmer over medium
heat for 8-10 minutes. Add cheese, mix well and serve.

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Pasta W/pesto Sauce and Sun-Dried Tomatoes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sun Dried Pasta
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PESTO SAUCE—–
Pine nuts
Garlic
Basil
1 tablespoon Olive oil
Salt and pepper
—–BECHAMEL SAUCE—–
1 tablespoon Olive oil
2 tablespoons Flour
1 cup Skim milk
Salt and pepper
Cooked pasta
4 Sun-dried tomatoes — soften
hot water — cut strips

PESTO-Put pesto ingredients in processor and puree.
BECHAMEL SAUCE-In olive oil, stir in flour and stir until smooth. Stir in
milk, salt and pepper and cook until thick. Put pasta in bowl. Toss with
Bechamel, then Pesto Sauce, then Sun-dried tomatoes and toasted breadcrumbs

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