Title: PEANUT BLOSSOMS
Categories: Cookies
Yield: 48 servings

9 oz Hershey’s Kisses
– (Milk Chocolates)
1/2 c Shortening
3/4 c Reese’s Peanut Butter
– Creamy or Crunchy
1/3 c Granulated sugar
1/3 c Packed light brown sugar
1 Egg
2 tb Milk
1 ts Vanilla extract
1 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
Granulated sugar

Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate
pieces. In large mixer bowl, beat shortening and peanut butter until
well blended. Add 1/3 cup granulated sugar and brown sugar; beat until
light and fluffy. Add egg, milk and vanilla; beat well. Stir together
flour, baking soda and salt; gradually add to peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on
ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned.
Immediately place chocolate piece on top of each cookie, pressing down
so cookie cracks around edges. Remove from cookie sheet to wire rack.
Cool completely. About 4 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

—–

Title: Fig Pickles for Gourmets
Categories: Fruits, Preserves
Yield: 20 figs

20 California dried figs
1 1/2 c Cider vinegar
1 c Water
2 ts Pickling spices
3/4 c Sugar
1 ts Dried herbs (see chart)

To suit the dish with which pickles are to be served, use these herb
combinations:
+——————————————————————+
| Turkey or Fowl: |
| 1/3 tsp. marjoram and 2/3 tsp. celery seed; -OR- 1 tsp. tarragon |
| |
| Beef: |
| 1/2 tsp. rosemary and 1/2 tsp. thyme |
| |
| Ham or Pork: |
| 1/2 tsp. celery seed and 1/2 tsp. sweet basil |
| |
| Fish: |
| 1 tsp. dill seed or dill weed |
| |
| Lamb: |
| 3/4 tsp. thyme and 1/4 tsp. marjoram; -OR- 1 tsp. curry powder |
| |
| Veal: |
| 1/2 tsp. Tabasco sauce and 1/2 tsp. marjoram; -OR- |
| 1/2 tsp. tabasco sauce and 1/2 tsp. sweet basil |
+——————————————————————+

Pierce each fig with a fork. Place in saucepan with remaining
ingredients. Cover tightly and simmer for about 40 minutes or until figs
appear to be slightly transparent. Add a little water if needed.

NOTE: Herbs are potent. Use them with a light hand and adjust amounts to
suit taste. Any dish using herbs is stronger in flavor the second day, so
take it easy!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Buffalo Chicken Lasagna

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 lasagne noodles — uncooked
vegetable oil cooking spray
1 pound skinless boneless chicken breasts — diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce — or more to taste
2 tablespoon vinegar
1 teaspoon garlic salt
1 container part-skim ricotta cheese — about 15 ounces
1/2 cup egg substitute
3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until
hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water,
hot sauce, vinegar and garlic salt.

In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a
9″ x 13″ baking pan with cooking spray. Spread 1 cup of the sauce over the
bottom of the pan. Arrange 4 lasagne noodles over the sauce. Cover with 1 1/2
cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4
lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread
remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta
mixture and cover with remaining sauce.

Preheat oven to 350¡. Cover lasagne with foil and bake for 1 hour 10 minutes.
Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes
uncovered. Cover and let stand 15 minutes before serving.

– – – – – – – – – – – – – – – – – –

Per serving: 1449 Calories; 73g Fat (46% calories from fat); 169g Protein; 23g
Carbohydrate; 418mg Cholesterol; 2367mg Sodium

NOTES : This delicious lasagne is especially quick, because you don’t need to
cook the lasagne before assembling!

Homemade Mayonnaise

Recipe By : Better Homes Gardens New Cookbook, 1987
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon dry mustard
1/4 teaspoon paprika
dash ground red pepper
2 egg yolks
2 tablespoons vinegar
2 cups oil
2 tablespoons lemon juice

In a small mixer bowl combine mustard, paprika, red pepper, and 1
teaspoon salt. Add egg yolks and vinegar; beat mixture at medium speed
of electric mixer till combined. Add the oil, 1 teaspoon at a time,
beating constantly. Continue adding oil 1 teaspoon at a time and
beating mixture till 1/4 cup oil has been added. While continuing to
beat, add the remaining oil in a thin, steady stream, alternating the
last 1/2 cup oil with the lemon juice.

Store for up to 4 weeks in a tightly covered jar in the refrigerator.
Makes about 2 cups.

Creamy Fruit Dressing:
Prepare mayonnaise above. Combine 1 cup mayonnaise with 1 cup dairy
sour cream, 1 1/2 teaspoons shredded orange peel, 3 tablespoons orange
juice, and 4 teaspoons sugar. Makes 2 1/4 cups.

Herb Dressing:
Prepare mayonnaise above. Combine 1 cup mayonnaise with 2 tablespoons
finely chopped onion, 1 tablespoon lemon juice; 1 tablespoon dry sherry,
1 clove minced garlic, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon
dried mixed crushed salad herbs (I use italian herbs: i.e., basil,
marjoram, oregano, bay leaves, rosemary). Makes 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

Title: LEMON GRANITA
Categories: Desserts, Fruits, Ices, Malgieri
Yield: 1 servings

2 c Water
1 c Sugar
1 1/2 c Freshly squeezed lemon juice

PLACE A NON-REACTIVE roasting pan or gratin dish in the freezer. Bring
sugar and water to a boil in a saucepan, stirring occasionally to
dissolve sugar. Cool the syrup. Stir in the lemon juice and pour
through a fine strainer to eliminate any seeds or pulp. Pour into the
prepared pan and return to the freezer. When the mixture starts to
freeze, stir every 10 minutes or so, scraping the frozen mixture from
the bottom and sides of the pan and mixing it with the
as-yet-unfrozen mixture. When there is no longer any unfrozen liquid
in the pan, pack the granita into a chilled container and press
plastic wrap against the surface. Serve within a few hours for best
texture. If the granita freezes to a solid block, pop it out of the
container and cut into thick slices with a stainless steel knife.
Chop the slices finely, replace in the container and freeze until
serving time. Serve the granita in chilled stem glasses. Substitute
lime or grapefruit juice for distinctly different flavors.

Makes 1 Quart

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: WHITE FISH PIECES IN SOUP
Categories: Chinese, Soups, Seafood
Yield: 4 servings

1/2 lb Fish fillet (e.g. sole,
-snapper, butterfish)
4 c Chicken stock
1 c Bean thread noodles (or
-vermicelli), soaked
1 md Cucumber
1 sl Ginger root
1 pn Sugar
2 ts Cornstarch paste
Chinese parsley leaves

Refreshing to the palate, very tasty and filling.

Preparation: Peel cucumber; slice in half lengthwise;
slice thinly cross-wise. Or, use fancy vegetable
cutter to make animal figures. Cut fish into
dollar-size pieces; blanch in boiling vinegar water
for 15 seconds, drain. Wash Chinese parsley; remove
stems.

Cook Soup: Combine stock ginger root in sauce pan;
bring to just under boil. Remove ginger slice. Add
noodles, sugar cornstarch paste; stir. Add fish
cucumber. Cook at high simmer until fish is done: 3-5
minutes. Don’t allow broth to boil; you want it to
remain clear. Remove to covered serving bowl; garnish
with parsley leaves; serve.

—–

Mini Big Macs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Vanilla Wafers
Chocolate Mint Wafer
Coconut — flaked
Honey — warmed
Sesame seeds
White frosting

Take 2 Vanilla Wafers. Brush one with warmed honey and sprinkle with sesame
seeds. Color flaked coconut let tuce green by diluting food color with water
and sprinkling/shaking/rubbing in a plastic bag until color is evenly
distributed. Spread on a plate and let dry.

Using white frosting as the mayonaise/glue, layer cooky, mayo, lettuce,
Chocolate mint patty, mayo, and sesame topped cooky to look like a burger.
Neat for individual place setting name tags (written on top of bun) or favors
to go with the big cake.

Posted on GEnie’s Food Wine RT by A.JANSSEN [ART/KAREN J] on 9/13/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)

– – – – – – – – – – – – – – – – – –

RAISIN CREAM CHEESE SPREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Appetizers
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream Cheese — Room Temp.
1/3 c Raisins or Currants
1/2 t Ginger
1/4 t Salt
2 T Chutney — Chopped
4 T Sherry — Medium Dry

Beat the cream cheese until smooth, then work in the raisins or currants,
ginger, salt and chutney. Add the sherry, a T at a time, until the
mixture is of spreading consistency.

– – – – – – – – – – – – – – – – – –

MUSHROOMS TOFU SNOW PEAS IN SOY GINGER SAUC

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion halved and sliced
-thin crosswise
1 tb Vegetable oil
1/4 lb Mushrooms sliced thin
1 Garlic clove
2 ts Minced gingerroot
3/4 ts Cornflour dissolved in
2 Tablespoons cold water
3 tb Soy sauce
1/2 lb Firm tofu drained, wrapped
-in a double thickness of
-paper towels for 15 minutes
-and cut into 1/4 inch thick
-slices
1/4 lb Snow peas, strings discarded
Cooked rice

In a skillet brown the onion over moderately high
heat, stirring occasionally, add the mushrooms and
saute the mixture, stirring until the mushrooms are
tender. Add the garlic and the gingerroot and saute
the mixture, stirring for 1 minute. Stir the
cornstarch mixture, add it to the skillet with the soy
sauce, the tofu and 1/2 cup water, and simmer the
mixture, stirring gently and turning the tofu to coat
it with the sauce for 2 or 3 minutes. Stir in the
snow peas and cook the mixture stirring gently for 30
seconds and serve the tofu mixture over the rice.
Serves 2

– – – – – – – – – – – – – – – – – –

HOLIDAY LOAF (HELEN)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Holiday Vegan
Loaf

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Brown rice, cooked
1/2 c Wild rice, cooked
2 c Soy milk
4 c Bread crumbs
2 c Walnuts, chopped
3 c Onion, finely chopped
2 c Celery, finely chopped
4 tb Parsley, chopped
4 tb Soy sauce, low sodium
2 ts Basil, fresh or dry
1/2 ts Sage
1/2 ts Paprika
2 ea Dash pepper
1/2 ts Salt (optional)
6 ts Egg replacer
4 tb Water

Prepare rice (begin with 7/8 cup brown and 1/8 cup wild, uncooked and add
to 2 cups boiling water). I just used my rice cooker and cold water and it
turned out great. Make cashew milk using 1/2 cup cashews blended with 1/2
cup water. Dissolve egg replacer in 2 Tbsp water.

Place all ingredients into large bowl and mix together well. Press firmly
into nonstick loaf pan and bake at 350 degree oven for 1 hour.

Place serving plate on top and turn over letting loaf drop out onto plate.
Serve with mushroom gravy, entered separately.

Helpful Hints: Makes a great stuffing. Also can be served as “sloppy Joe”
covered with marinara

The Holiday Loaf is really delicous, but I would most definately consider
this a rich, feast day type of food. That is why I only serve in on
Thanksgiving.

Posted by Helen/MCveggie. MM Input by S.Smith34/Sue

– – – – – – – – – – – – – – – – – –