Title: Pen Pal Letter Cookies
Categories: Cookies, Holiday
Yield: 9 servings

——cookie dough——
2 c Margarine; softened
1 c Granulated sugar
1 tb Water
1 tb Almond extract
5 c Unbleached flour
1 sm Envelope; (3 1/2 x 6 1/2")
——edible decorator
-paint——
1 Egg yolk
1/2 ts Water
Assorted colors of paste
-food coloring
Small; soft paintbrush
Powdered sugar icing

Recipe by: Great Little Sweet Treats
Preparation Time: 0:15
Preheat oven at 350. In a mixing bowl, combine margarine and sugar. Add
1 tablespoon water and almond extract; mix well. Stir in flour until well
combined. Cover and chill for 2 to 3 hours. On a floured surface, roll
dough to a 1/4″ thickness. Using envelope as a pattern, cut shapes in
dough with a sharp knife. Reroll dough scraps. Cut out 1″ squares of
dough to resemble stamps. Transfer letters and stamps to unprepared
baking sheet with a spatula. Using a paintbrush, paint, addresses,
postmarks, and stamps with Edible Decorator Paint. Allow each color of
paint to dry thoroughly before painting with additional colors. Bake
cookies for 25 to 30 minutes, removing stamps if they start to brown.
Cool slightly and remove from baking sheet. Cook completely. Prepare
powdered sugar icing and attach stamps to letters. To make Edible
Decorator Paint, mix egg yolk with 1/2 teaspoon water. Divide mixture
into several small cups. Add paste food coloring as desired. If needed,
add additional water, 1 drop at a time, to make paint the consistency of
ink. Use thin coats of the paint. Allow each color to dry before
proceeding with next color. In recipes using opaque or pastel paint, add
white, paste or liquid, food coloring. This improves opaqueness and
removes much of the yellow color of the egg yolk. Food painted with paint
should be returned to the oven for a few minutes to set the paint and cook
the egg yolk.

—–

Title: Canning Potatoes (White, Cubed or Whole)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 35 pounds is needed per canner load of 7 quarts;
an average of 22-1/2 pounds is needed per canner load of 9 pints. A bag
weighs 50 pounds and yields 8 to 12 quarts–an average of 5 pounds per
quart.

Quality: Select small to medium-size mature potatoes of ideal quality
for cooking. Tubers stored below 45 degrees F may discolor when canned.
Choose potatoes 1 to 2 inches in diameter if they are to be packed
whole.

Procedure: Wash and peel potatoes. Place in ascorbic acid solution to
prevent darkening. If desired, cut into 1/2-inch cubes. Drain. Cook 2
minutes in boiling water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to the jar, if
desired. Fill jars with hot potatoes and fresh hot water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

Table 1. Recommended process time for White Potatoes in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for White Potatoes in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Ginger-Soy Marinade
Categories: Diabetic, Sauces, Meats, Fish, Poultry
Yield: 6 servings

1/4 c Cider-vinegar; 1 tb Gingerroot; grated
2 tb Low-sodium soy sauce; 1/4 c Orange juice concentrate;
2 Green onion; 2 tb Fresh lomon juice;

Mix all ingredients together in a small bowl. Use to marinate meat,
fish, chicken for an hour or overnight, turning to coat from time to
time. Remaining marinade may be used to baste meat while is cooking.
Makes 3/4 cup = 6 servings.

Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: 1g;
SOD: 202mg; FAT: 0g;

MMMMM

Title: Paintbrush Sugar Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened
1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
1 Egg yolk
1/4 ts Water
Food colors
*if using self-rising flour
— omit
Baking soda and cream of
-tartar.

Recipe by: Betty Crocker’s Cookbook
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in
remaining ingredients except granulated sugar. Cover and refrigerate at
least 2 hours.
Heat oven to 375 degrees. Grease cookie sheet lightly. Divide dough in
half. Roll each half 1/4-inch thick on lightly floured surface. Cut into
desired shapes with 2 to 2-1/2-inch cookie cutters. (Cut no more than 12
cookies at a time to keep them from drying out.) Mix egg yolk and water.
Divide mixture among several custard cups. Tint each with different food
color to make bright colors. (If paint thickens while standing, stir in
few drops water.) Paint designs on cookies with small paintbrushes. Place
on cookie sheet. Bake 7 to 8 minutes or until edges are light brown; cool.
ABOUT 5 DOZEN COOKIES; 65 COOKIES PER COOKIE.

—–

Title: Minted Potato Salad
Categories: Salad, Mm-posted
Yield: 6 servings

4 md Potatoes
1/2 c Fresh parsley,chopped
3 T Olive or vegetable oil
2 T Lemon juice
1 T Chopped fresh mint
1 Garlic clove, minced
1/2 t Salt, optional
pn Ground pepper

Source: A Mag. Jun/Jul ’96

In a saucepan, cook potatoes in boiling water until tender. Peel and
cube; place in a medium bowl. Combine remaining ingredients in a small
bowl. Add to potatoes and mix well. Chill for at least 1 hour prior to
serving.

From the recipe files of suzy@gannett.infi.net

—–

LEEK, POTATO KIELBASA SOUP

Recipe By : Cooking Live Show #CL8798
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon fennel seed — lightly crushed
2 tablespoons unsalted butter
2 cups sliced leeks — white part only — rinsed and
drained
5 cups chicken stock
2 medium boiling potatoes — peeled and diced
1/2 pound kielbasa — diced
1/4 cup heavy cream
1/2 cup thinly sliced arugula
1/4 cup finely diced red bell pepper –for garnish —
optional

In a small skillet toast the fennel seed over moderate heat until very
fragrant, about 2-3 minutes. In a large saucepan melt the butter and
cook
the leek until very soft, about 5 minutes. Stir in stock and potatoes
and
bring to boil. Simmer the soup until the potatoes are tender, about
10-15
minutes. Stir in the toasted fennel, kielbasa, cream and salt and
pepper, to
taste. Before serving stir in the arugula. Garnish with red bell pepper.
Yield: serves 4

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Title: Apricot-Pineapple Pie
Categories: Pies
Yield: 8 servings

1 1/2 c Dried apricots
1 1/2 c Water
6 T Sugar
1 cn Crushed pineapple (8 oz)
1 1/2 T Cornstarch
Salt
3 T Butter
Pastry for 8″ double pie
-crust

This filling is intense and sweet-tart, like the traditional
apricot-pineapple jam.

With knife or kitchen shears, cut each apricot into quarters. Put
apricots in saucepan, add water, bring to boil, cover and cook over
medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain,
reserving 3/4 cup juice. Set apricots aside.

Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside.

In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add
reserved apricot juice. Put mixed juices in saucepan, add dash salt
and cook over medium heat until mixture thickens, stirring
continually.

Mix drained apricots and pineapple thoroughly. Mix with thickened
juices and pour into unbaked pie shell. Dot with butter. Cover with
top crust, crimp edges and pierce with fork. Bake at 400’F. 25
minutes. Makes 6-8 servings.

Each of 6 servings contains about: 546 calories; 299 milligrams
sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams
carbohydrates; 5 grams protein; 1.21 grams fiber.

MMMMM

Sweet and Sour Meatballs

Recipe By : Sue Klapper – KCXJ08A
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds ground round
1/4 cup parmesan cheese
1/4 cup catsup
1/2 cup bread crumbs
1/4 cup milk
1 egg
Sweet Sour Sauce:
3/4 cup water
3 tablespoons brown sugar
3 tablespoons catsup
4 teaspoons cornstarch
1/4 cup vinegar
1/4 cup orange juice
1 tablespoon lemon juice
Remaining Ingredients:
2 tablespoons oil
1 clove garlic
2 tablespoons scallions — chopped
1 teaspoon ginger root — peeled, grated
2 tablespoons oil
2 green peppers — diced
1 large onion — diced
1 tomato — cut in eighths
8 ounces pineapple chunks in juice — drained

Make small meatballs and set aside. Combine sauce
ingredients and set aside. Add oil to hot wok. Swirl.
Stir fry garlic, scallions and ginger for 30 seconds. Add
meat balls and gently stir fry for about 1 minute. Remove
ingredients from wok. and set aside. Wipe wok clean.
Reheat wok, add oil and stir fry green peppers, onion and
tomato in consecutive order, stirring 30 seconds after each
addition. Push vegetables to side of wok. Restir sweet and
sour sauce and pour itno center of wok, stirring until

PRODIGY (R) interactive personal service 09/18/93 5:18 PM

thickened and bubbly. Return meatballs to wok along with
pineapple. Heat thoroughly and serve.

– – – – – – – – – – – – – – – – – –

Title: SALATA MAROULIA (LETTUCE SALAD)
Categories: Salads, Greek
Yield: 6 servings

2 ea Heads of lettuce
4 ea Boiled potatoes
4 ea Hard-cooked eggs
1 tb Chopped dill OR anise seed
2 tb Oil
2 tb Chopped scalions
4 ts Vinegar
1 1/2 c Mayonnaise
5 ea Olives
1 tb Parsley, chopped

Wash and dry lettuce. Save hearts and tear
reamining leaves into pcs. Cut half the potatoes into
small cubes; cut the rest into round slices. Slice 2
of the eggs; crumble the yolk of the third egg. Mix
lettuce, potato cubes, scallions, and the dill or
anise seed together; blend the oil and vinegar and
sprinkle over the salad. Let this rest for 5 to 10
min., then drain off dressing.

Mix in half of the mayo. Place salad on a round
platter and cover with remaining mayo. Surround with
egg slices, potato slices and olives, and sprinkle
with parsley and crumbled egg yolk. Place in refrig.
until ready to serve.

—–

Texas Cowpoke Pintos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Southwestern
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs Pinto Beans
1/2 pound Smoked Bacon
1/2 pound Salt Pork
2 Medium Tomatoes — Contadina Italian
2 teaspoons Ground Cumin
2 teaspoons Chili Powder
1 teaspoon Ground Garlic Or 4 Pods
Crushed Fresh Garlic
2 lg Jalapeno Peppers
Salt To Taste

Wash beans thoroughly, and discard any bad ones or rocks! Place beans in pot a
nd cover with water. Bring to the boil. Pour out water. Return beans to the
pot and add fresh water to cover 2 to 3 inches (for thicker sauce use 2 inches)
. Add all other ingredients except salt. Bring to the boil again and reduce t
o simmer. If done in a crock pot it will take 8 to 10 hours. On the stove, it
will take about 6 hours. Season with salt the last hour if needed, and contin
ue cooking till done. Makes about 10 servings. Can freeze, and use later for
frijoles refrito.

– – – – – – – – – – – – – – – – – –