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

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

Title: CHINESE CHICKEN SALAD
Categories: Salads, Chinese
Yield: 1 servings

—————————SALAD—————————
2 pk Top Ramen soup mix, chicken
– 3 ounce packages
1 Small head cabbage
– chopped OR shredded
– about 8 cups
4 Green onions, chopped
– about 1 1/4 cups
1 c Toasted almonds
2 c Cooked, cut up chicken

————————-DRESSING————————-
1/2 c Vegetable oil
2 tb Rice vinegar
2 tb Sugar
2 tb Soy sauce
Flavor packets from soup
2 tb Toasted sesame seeds

To make salad, break noodles into pieces; toss with
cabbage, green onions, almonds and chicken. To make
dressing, combine oil, vinegar, sugar, soy sauce and
flavor packets from soup; mix well. Toss dressing and
sesame seeds with salad. TESTER’S NOTE: Add 1 to 2
tablespoons sesame oil and an additional 1 to 2
tablespoons rice vinegar to dressing for more flavor.

—–

Bert Greene’s Peppered Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 tablespoons Butter
2 Garlic cloves,med — fine chop
4 Onions — finely chopped
1 Bell pepper (s)
1 1/4 pounds Beef round — hamburger grind
1 tablespoon Oil — vegetable
1 1/2 pounds Beef shoulder — 2"x1/2″ strips
3 tablespoons Red chile,mild — ground
3 Tomatoes,lg — chopped
1 teaspoon Sugar
1 Bay leaves
4 Basil leaves,fresh — chopped
Thyme — dried
1/2 teaspoon Paprika
1/2 teaspoon Cayenne pepper
1/2 teaspoon Allspice
2 tablespoons Chile caribe
1 teaspoon Soy sauce
1/2 teaspoon Hot pepper sauce — liquid
6 Serrano chiles,frsh — fin chop
1/2 cup Red wine — dry
3/4 cup Beef broth
1 teaspoon Salt
1/2 teaspoon Black pepper — freshly ground
3 cups Kidney beans,cooked — drained

1. Melt 3 tablespoons of the butter in a large heavy skillet over medium heat.
Add half the garlic, half the onions, and all the green pepper and cook for 5
minutes.~ 2. Make a large well in the center of the vegetables and place the
ground beef in the center.
Raise the heat and cook, stirring and scraping the skillet with a metal
spatula. Gradually stir in the surrounding vegetables and cook until the meat
is evenly browned. Transfer this mixture to a Dutch oven.~ 3. Heat the
vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef
shoulder, a few strips at a time, over high heat until it is well browned.
Transfer the strips to a plate as they are done. Lower the heat, then wipe out
the skillet with paper toweling. Return beef strips to the skillet.
Stir in the ground chile and cook 3 minutes over low heat. Transfer to the
Dutch oven.~ 4. Melt the remaining butter in the skillet over medium heat. Add
the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes,
sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch
oven.~ 5. Stir all the remaining ingredients except the beans into the Dutch
oven. Bake, covered, in a 300′ oven for 3 hours.~ 6. Stir in the beans; bake
1/2 hour longer.~

– – – – – – – – – – – – – – – – – –

Almond Chocolate Creme Brulee

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 8 Preparation Time :0:25
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Heavy Cream
8 Egg Yolks
1 C Granulated Sugar
1/2 C Unsweetened Cocoa Powder — firmly packed
1/2 Tsp Almond Extract
3 Oz Bittersweet Chocolate — melted
1/2 C Almonds — sliced
1/4 C (+ 4 Tsp) Brown Sugar

1. In a medium saucepan over medium heat, heat cream until bubbles start
to form around edges of pan. In a large saucepan, whisk together egg
yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture,
whisking constantly. Place over medium heat and cook, stirring constantly,
5 to 7 mins, or until mixture thickens. Temperature should be
approximately 175° to 180°F on a candy thermometer. Do not boil. Remove
from heat and add bittersweet chocolate; stir to blend well.
2. Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle
dishes. Sprinkle almonds over top, dividing evenly. Cover and refrigerate
6 hours or overnight. One hour before serving, place all dishes in
freezer.
3. Just before serving, preheat boiler. Sprinkle top of each creme brulee
with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat
and broil 1 1/2 to 2 mins, just to caramelize sugar. Watch carefully since
brown sugar burns easily. Serve immediately. Any leftover creme brulee can
be kept in refrigerator and eaten with a day.

– – – – – – – – – – – – – – – – – –

NOTES : Any bittersweet chocolate creme brulee is heavenly. You must be
certain to freeze for at least 1 hour before broiling to
caramelize the brown sugar.