Title: Frosted Lemon Treats
Categories: Cookies
Yield: 9 servings

1/2 c Margarine or butter;
-softened
1/4 c Sugar
3 tb Milk
1 ts Grated lemon peel
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
Lemon frosting
Lemon frosting
3 tb Margarine or
Butter; softened
3/4 c Powdered sugar
1 ts Lemon juice

Recipe by: Betty Crocker’s Microwave
1. Grease bottom only of square dish, 10 X 6 X 1/2 inch. Mix margarine,
sugar, milk, lemon peel and egg in medium bowl. Stir in flour, baking
powder and salt. Spread evenly in dish.
2. Microwave uncovered on high 3 to 4 minutes, rotating dish 1/2 turn
after 2 minutes, until no longer doughy; cool. Frost with Lemon Frosting.
Cut into about 2 X 1-1/2-inch bars. 18 BARS; 130 CALORIES PER BAR.
LEMON FROSTING
Beat all ingredients until smooth.

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5 pounds ripe tomatoes, coarsely chopped (or 3 28 oz. cans crushed
tomatoes)
1 large onion, finely chopped
1 large poblano chili finely chopped
2 jalapeno chilies coarsely chopped
2 dried or canned chipotle chilies
1/2 c. cider vinegar
1 c. (packed) brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1/4 tsp. cayenne
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in a large nonreactive pot and bring to a boil
over medium heat. Reduce heat and simmer 1 1/2 hours, stirring
occasionally until vegetables are soft and sauce is reduced by 1/4.
Puree in food processor. Strain through a sieve into a clean pot. Bring
to a boil over medium-low heat and simmer (partially covered to prevent
splatters) for 1 hour or until quite thick and dark brownish red. Store
in refrigerator for up to 1 month. Freeze for longer storage.

Title: Applique Cookies
Categories: Cookies
Yield: 1 servings

1 Recipe chocolate pepper
-cookie dough (see
1 Recipe sugar cookie dough
-(see index)
Beaten egg white
Semisweet chocolate for
-drizzling on cooki — for d

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Roll out each dough until 1/8 inch thick. With cookie cutters or cardboard
forms, cut cookie shapes of different sizes from each dough. Preheat oven
to 350 deg F. and line baking sheets with parchment paper.

With a pastry brush, coat the underside of the smaller cookies with egg-
white “glue”; place on top of contrasting-color larger cookies. Set 1 to 2
inches apart on baking sheets.

Bake for 8 to 10 minutes; do not allow to brown. Cool on racks.

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Title: Cold Papaya Soup
Categories: Soups, Caribbean, Appetizers, Fruits
Yield: 4 servings

1 ea Ripe papaya, about 6″ long
Sugar, to taste
Fresh lime juice, to taste

Peel the papaya cut in half. Spoon out the seeds keep them in a
small container in the refrigerator.

Cut the papaya into chunks reduce to a liquid puree in the food
processor. Add the sugar lime juice. If the puree is too thick,
stir in a little water, but be very careful that you do not add too
much water or you will lose the consistency.

Serve in fruit cups with a dab of the reserved seeds in the centre of
each serving.

Virginie George Ebart, “Down-Island Caribbean Cookery”

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Four Vinegar Cole Slaw

Recipe By : Liz Linton Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue side dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage — chopped fine
1/2 large yellow onion — chopped fine
1 cup celery — chopped fine
2 tablespoons sugar
3 tablespoons basil vinegar
3 tablespoons balsamic vinegar
3 tablespoons malt vinegar
3 tablespoons red wine vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 tablespoon worcestershire sauce
1 tablespoon soy sauce, superior grade
1/2 tablespoon nuoc mam
2 tablespoons brown mustard seeds — crushed
black pepper
crushed dried tabasco peppers
OR
finely chopped jalapenos, to taste

Chop cabbage fine and soak in water and ice in the refrigerator for
one hour. Drain. Place a small cloth towel in the bottom of a bowl.
Line the bowl with paper towels and put the cabbage in. Chill for
another one to two hours, meanwhile mixing all the remaining
ingredients together. Bring out the cabbage, remove the towels, and
combine cabbage thoroughly with other ingredients. Let warm to room
temperature, and serve.

– – – – – – – – – – – – – – – – – –

Serving Ideas : barbeque, brunswick stew

Title: GILLYFLOWER SORBET
Categories: Desserts, Ice cream, Flowers
Yield: 6 servings

1 1/4 c Water
4 tb Sugar; more if desired
1/2 c Gillyflowers (clove pink)
-(Dianthus Caryophyllus)
Lemon verbena (optional)
– finely chopped
1 Lemon; juice only
1 Egg white
– beaten to frothy peaks

Make a simple syrup with the water and sugar. Bring
to a boil and cook over low heat till sugar is
dissolved. Add gillyflowers (and lemon verbena, if
using) and remove from heat. Put a lid on the pot and
leave it on until mixture is cool. When cool, pour
into an ice cube tray without dividers and place in
the freezer. After ice crystals have formed, transfer
sorbet mixture from tray into mixing bowl, add lemon
juice (to taste) and egg white and whip. Put back
into tray, freeze again, and whip again just prior to
serving. Garnish each serving with one perfect
flower, preferably a gillyflower.

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Title: POACHED PEARS IN CINNAMON-GINGER SAUCE
Categories: Desserts, Diabetic
Yield: 6 servings

Stephen Ceideburg
6 Bosc or Anjou pears *
2 Lemons, cut in half
6 c Water
1 1/2 c Granulated sugar
2 Whole cinnamon sticks
8 Quarter-sized slices fresh
-ginger **
1 tb Minced candied ginger ***

*slightly underripe, peeled, halved and cored **
smashed with flat sided knife or cleaver *** available
at Asian markets, gourmet stores and some supermarkets

Rub pear halves with cut lemon to prevent browning and
set aside. Combine water, sugar, cinnamon and ginger
in large non aluminum pan. Heat until boiling. Reduce
heat and simmer, uncovered, 30 for minutes.

Add pears and heat until liquid almost boils. Reduce
heat until liquid is just under a boil and poach pears
until just tender, 12 to 15 minutes. (Knife will
pierce center easily.) Remove pears with slotted spoon
and let cool slightly. Arrange cooked pears on serving
dish or in individual serving bowls.

Remove ginger and cinnamon from poaching liquid and
reheat liquid until boiling. Cook until liquid is
reduced to thick syrup, about 25 minutes. Let cool
slightly. Pour warm syrup over pears. Sprinkle with
candied ginger and serve. You may also serve with
scoops of vanilla or ginger ice cream.

Per serving: 280 calories (1 percent from protein, 98
percent from carbohydrate, 2 percent from fat), 1 gram
protein, 74 grams carbohydrate, 1 gram fat, 0
cholesterol, 8 milligrams sodium.

Exchanges: 11/2 fruit, 1/2 bread.

From the Oregonian’s FOODday, 1/19/93.

Posted by Stephen Ceideburg

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Title: Plum and Fig Pudding
Categories: Desserts, Holiday
Yield: 6 servings

20 California dried figs
1 pk Waffle-cream type cookies
— crumbled
2 1/2 c Milk
3 Eggs
1/2 c Sugar
2 tb Powdered cocoa
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
1 c Seeded raisins
— cut into bits
1 c Coarsely chopped walnuts
4 tb Butter or margarine

Cover the figs with hot water and let stand for 10 minutes. Drain. With
scissors, snip off stems, then cut into small bits. Cut raisins into
thirds. Combine all ingredients and place in buttered casserole. Dot top
of pudding with remaining butter. Place casserole in pan of hot water.
Bake for about 40 minutes in moderate oven (350 F.) or until pudding is
“set”. Serve warm with hard sauce. Serves 6-7.

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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TURNIP AND LENTIL PIE

This is a recipe given to me by granny, who said it was something they ate
during the war. It sounds like economy food with a vengeance, but topped with
some sort of sauce (apple or tomato go quite well) it’s really nice !

8oz red lentils 2 egg whites
3/4 pint water12oz grated turnip (about 3 small ones)
4oz wholewheat breadcrumbs

Cook the lentils until tender, and all the water absorbed.
Preheat the oven to Gas 6, 200C, 400F
Mix all the ingredients together and spoon into a shallow casserole dish.
Season as required.
Level the top.
Bake until the top is lightly browned (30-40 mins)

serve with steamed veggies…… Delicious !

Title: PEANUT BUTTER HONEY COOKIES
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
1/2 c Peanut butter
1/2 c Honey
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
2 1/2 c Flour
1 1/2 ts Baking soda
1/2 ts Salt
3/4 c Raisins (optional),*

* washed and drained

Ice Box Cookies

Ice box cookies are a boon for the busy person
because they can be prepared in advance and stored in
the freezer until needed. Just slice and bake when
desired, and you have a great home made cookie.

If you like, use whole wheat flour and add 1/2 cup
ground peanuts to the dough.

In a large bowl, cream the shortening and peanut
butter, blending well. Add the honey, mixing it in
thoroughly. Gradually blend in sugar. Beat in egg and
vanilla.

Sift together the flour with baking powder, baking
soda and salt. Stir the dry ingredients into the
creamed mixture. Stir in the raisins, if using. Shape
in a roll. Wrap in waxed paper and chill thoroughly.

Preheat oven to 350ø. Cut chilled dough into thin
slices and bake on greased cookie sheets at 350ø for
10-12 minutes.

Yield: 4-5 dozen. Jacqueline E. Hamilton, Cooking
Classics, Gaithersberg Gazette, Gaithersberg, MD

Randy Shearer

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