Title: LEMON CREAM COOKIES – PJXG05A
Categories: Cookies, Fruits
Yield: 70 servings

1/2 c Almonds; blanched/slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar; packed
2 Eggs; large
1 c Heavy cream
2 c Flour
1/2 ts Salt
1 ts Baking soda

Preheat oven to 350 deg. Line cookie sheets with
parch- ment paper or butter them. Place almonds on
baking sheet or pie plate and toast them in preheated
oven for about 4 mins. or just until they are crisp
and faintly colored. Set almonds aside to cool. Leave
oven on. Place sugar in food processor fitted with
steel blade. Remove zest from lemons with a citrus
zester. Process zest and sugar until zest is grated,
about 1 minute. Add brown sugar, eggs and cream and
process until very well mixed, 30 to 45 seconds. Drop
rounded teaspoonfuls of the batter on the prepared
cookie sheets, leaving 1 1/2 inches between cookies,
then sprinkle the top of each cookie with 2 or 3
pieces of toasted slivered almonds. Bake in center of
oven for 8 to 10 minutes, or until cookies are golden
brown. Transfer cookies to racks to cool. Store in
airtight containers for up to 3 days; the cookies can
be frozen for up to 2 months.Judy Garnett/Raleigh, NC
PPJXG05A

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Title: WHITE CHOCOLATE BAVAROIS
Categories: Desserts
Yield: 1 servings

1 Egg
1 tb Sugar
1/4 l Whipping cream
2 Sheets of gelatine
1 tb White rum
150 g White chocolate
5 tb Milk

Break chocolate into pieces and put in a bowl and add
the milk. Heat it ‘au bain marie'(*) and stir
occasionally until chocolate has melted. Even better:
put the bowl in the microwave, heat for 2 times 2
minutes on low and stir well. Make sure the chocolate
doesn’t get too hot, because it will get lumpy
(gritty) and useless. Let the melted chocolate cool
down to room temperature, by putting it in a larger
bowl with cold water.

Put egg sugar in a large bowl. Mix with an electric
mixer until white and creamy (about 8 minutes).

Soak the gelatine leaves in lots of cold water for
about 5 minutes or until soft.

Heat two tablespoons of water in a bowl / small pan
until cooking. Remove from heat and solve the
wrung-out gelatine in it. Let it cool a little.

Put the rum, the melted chocolate and the solved
gelatine into the bowl with the egg mixture. Fold
together carefully with a large spoon (or two).

Put the mixture in the fridge and let it set just a
little or until you finished the next task…being:

Whip the cream until stiff.

Carefully fold the cream into the rest of the pudding.
Put it in small bowls or one large bowl.

Serve with chocolate sauce (i just buy a bottle).

(*) au bain marie
put the bowl in a larger pan with water. Heat the
water and wait until the stuff in the bowl is heated.

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Gardner’s Awesome Turkey Loaf

Recipe By : Gardner’s Market- Miami (4-18-96)
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Stuffing
Turkey Vegetables
Florida

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med carrot — finely chopped
1 med onion — finely chopped
1 rib celery — finely chopped
2 1/2 lb lean ground turkey
1 lg egg white — lightly beaten
1 c herb stuffing mix — crushed
1 tbsp prepared horseradish — undrained
1 10 oz. box frozen chopped spinach,
defrosted and squeezed almost dry
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 c plus 2 tablespoons ketchup

Preheat the oven to 350 degrees. Spray a 9x5x2 3/4-inch loaf pan with
no-stick cooking spray.
In a large mixing bowl, thoroughly mix all the ingredients, except for 2
tablespoons ketchup.
Bake in the center of the oven for 50 to 60 minutes or until the temperature
of the loaf reaches 160 degrees. Let cool in the pan for 10 minutes, then
transfer to a serving platter. Let cool another 5 minutes before slicing.

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Title: CARIBOU STEAK, GARLIC STIR-FRY
Categories: Caribou, Steak, Jw
Yield: 8 servings

2 lb Caribou steaks
1/4 c Soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 cl Garlic; minced
1/4 c Sherry
4 tb Peanut oil
2 cl Garlic; minced
3 lg Green bell peppers cut into
-1/2″ strips
1 c Water chestnuts
3 tb Cornstarch
Sherry
Sesame oil
Hot steamed rice

Cut meat against the grain into 1/2 inch strips. Pound
to tenderize. Make a marinade for the meat by
combining soy sauce, bouillon, ginger, garlic and
sherry. Marinate steak over night in the refrigerator.
Dry meat on paper towels. In a wok, heat peanut oil
and saute chopped garlic until it turns golden brown.
Remove, leaving at least 2 tablespoon oil in wok. Add
meat to oil
and saute until brown (add just a dash of sherry and
sesame oil to meat while
it’s browning). Set aside.

Make a slurry of the cornstarch and a little water.
Pour marinade into a separate pan and add cornstarch.
Simmer until thick. Stir-fry green pepper and
water chestnuts in the wok. Add meat and marinade
sauce. Add a dash sesame oil
to taste. Serve over steamed rice.

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Title: Oatmeal Mix
Categories: Master mix
Servings: 1

3 c Unbleached Flour 3 1/2 t Baking Powder
1 1/2 t Salt 1/2 c Granulated Sugar
1 c Brown Sugar 1 1/2 c Vegetable Shortening
3 c Rolled Oats

In a large bowl, sift together flour, baking powder, salt and granulated
sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in
shortening until evenly distributed. Stir in oats and mix well. Put in
large airtight container. Label as OATMEAL MIX and stor in a cool, dry
place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX.

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CRANBERRY-CHILE CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Hot Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh or frozen cranberries
1 Larbe onion, chopped
4 Cloves garlic, minced
1/4 c Cider vinegar
3 tb Sugar
1 c Cranberry juice
1 tb McfIlhenny Tabasco Pepper
Sauce
1 tb Lee Kum Kee Chili paste
1/4 c Chopped red bell pepper,
Stem and seeds removed
1 Red jalopeno chile, stem and
Seeds removed, chopped
1 c Dried cranberries

: Place all the ingredients in a saucepan. Bring
to a boil, reduce the heat, and simmer for 45 minutes,
or until the sauce is thick. Cool and refrigerate.
: Serve as a condimentwith meat dishes use as a
sandwhich spread. Heat Scale: Medium

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Title: MILLET PILAF
Categories: Vegetarian, Vegetables, Side dish
Yield: 1 serving

1 sm Onion
4 ts Vegetable oil
1/4 c Millet
Sea salt to taste
2/3 c Water
1/2 c Slivered almonds
1 sm Leek
1 sm Zucchini
1 c Mushrooms
Freshly ground black pepper
1/4 ts Ground cinnamon

Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the
onion. Saute for about 3 minutes until tender by not brown. Add the
millet and cook for another 2 minutes or so, stirring occasionally.
Sprinkle in the salt and pour in the water. Bring to the boil, then lower
heat and simmer, covered, for about 20 minutes.

Place the almonds under the grill (broiler) and toast until lightly
browned, turning frequently. Set aside.

Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil in a
frying pan (skillet) or wok and add the vegetables. Stir-fry for about 3
minutes.

Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry
for a further 2-3 minutes.

When the millet is tender and the water is absorbed, stir in the
vegetables, pepper to taste, and the cinnamon. Cook for a couple of
minutes longer, stirring then remove from heat, and stir in almonds.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

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FULL O’ BOLONEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Potatoes, cubed (about
1 1/2 Potatoes)
1 1/2 c Cubed bologna (1/2 pound)
2 T Minced green pepper
10 1/2 oz Cream of mushroom soup, can
-ned, condensed, undiluted
2 sl (large) American cheese,
-quarted

1. Combine all the ingredients except the American cheese, in a deep, 1
1/2-quart, heat-resistant, non-metallic, casserole.
2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are
tender.
Stir occasionally.
3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven
an
additional 30 seconds or just until cheese melts.

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PINEAPPLE BANANAS WITH COCONUT SYRUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice syrup
1 c Water
1 c Coconut milk
2 ts Rosewater, optional
2 c Pineapple, peeled chopped
2 c Cantaloupe, seeded cubed
2 ea Bananas, sliced

In a medium sized pot, combine syrup water. Bring to a boil, reduce
heat simmer until the mixture thickens slightly, about 15 minutes.
Remove from heat.
Stir in coconut milk rosewater chill for 1 to 2 hours. Arrange
fruit in a large serving bowl. Pour syrup over the top serve
slightly chilled or at room temperature.

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DILL PARSLEY BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Heather Smith NPFN03A
2 c Flour
3 tb Nonfat dry milk
1 tb Dry dill weed
1 tb Dried parsley
1 t Salt
1/2 ts Sugar
1/4 c Olive oil
1 1/4 c Water
2 ts Yeast

Put in bread maker in order given. Really nice toasted with lots of
butter. near L.A.

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