Title: OLIVE PROFUMATE (FENNEL ORANGE-SCENTED OLIVES)
Categories: Appetizers, Italian, Snacks, Vegetarian
Yield: 2 cups

1 Garlic clove, finely sliced
Zest of 1 orange, cut into
— small pieces
1/2 tb Fennel seeds
2 c Oil cured black olives

At least several hours before planning to serve them, mix the garlic,
zest fennel seeds with the olives. Leave them at room temperature
fro several hours, or cover keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.
**NOTE: Avoid using Kalamata olives coz they are too salty
California Black Olives coz they are too bland.

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Title: Orange Sugar Cookies
Categories: Cookies, Ethnic
Yield: 1 servings

2 Sticks butter
1 1/2 c Sugar
1 Egg
1/2 ts Vanilla
1 tb Orange flower water (or
Orange extract)
2 tb Freshly squeezed orange
Juice
Zest of 1 orange, very
Finely chopped
2 c Sifted flour
1/4 ts Salt

Cream together the butter and sugar until creamy,
about 3-5 minutes. Beat in egg, then add vanilla,
orange flower water, orange juice, and zest. Sift
together dry ingredients, and add to the butter
mixture. Shape dough into 2 large flattened rounds.
Wrap and chill for at least 1 hour. Heat oven to 350
degrees. On lightly floured surface, roll dough 1/8
inch thick. Dip cutters in flour and cut into desired
shapes. Using a metal spatula, carefully transfer
cookies to baking sheets, leaving a 1 inch space
between cookies. Bake 8-10 minutes, being carefully
NOT to let cookies brown. Cool completely or racks,
then decorate with royal icing.

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SNAPPY STUFFED TOMATILLOS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Mexican Ethnic
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Tomatillos or cherry
-tomatoes (1-1/4 to 1-1/2
-inches in diameter)
2/3 c Shredded cheddar cheese
1/2 c Whole kernel corn
2 pk (3 ounce each) cream
-Cheese, softened
2 Green onions (with tops),
-sliced
1 t Ground red chilies
Ground red chilies

Tomatillos keep in the refrigerator as long as 2 or 3
weeks, so you. Cut thin slice from stem ends of
tomatillos. Remove pulp and seeds with melon baller or
spoon. Mix Cheddar cheese, corn, cream cheese, onions
and 1 teaspoon ground red chilies. Fill tomatillos
with cheese mixture. Sprinkle with ground red chilies.
Cover and refrigerate until serving time. Garnish with
cilantro and green onions if desired. 20 APPETIZERS;
55 CALORIES PER APPETIZER. With more people
discovering the zesty food of the Southwest every day,
tomatillos are becoming popular throughout the
country. These tangy fruits grow in papery husks that
are easily peeled away, revealing the bright green,
sticky skins.

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Pollo ai Peperoni (Bkd Mrntd Chkn w/Peprs) No. 2098 Yields 4 Servings

1 3 1/2 Lb Chicken 1/4 Cup Olive Oil
2 Lemons – Salt
10 Sprigs Italian Parsley, – Black Pepper, Ground
Leaves Only 3 Green Bell Peppers
1/2 Cup Olive Oil

Carefully clean and wash the chicken.
Cut each chicken into 8 pieces.
Place the pieces in a crockery bowl.
Squeeze the lemons over the chicken pieces.
Coarsely chop the parsley.
Add to the bowl.
Add the first measure of olive oil.
Sprinkle with salt and pepper.
Mix together with a wooden spoon.
Let marinate for 1 hour.
Turn the pieces after 30 minutes.
Preheat the oven to 400 degrees.
Clean the peppers.
Remove the stems, ribs and seeds.
Cut the peppers into rings 1/2″ thick or less.
Use tongs to transfer the chicken pieces (with some of the parsley still
clinging to them) to a baking dish.
Pour the second measure of oil over the chicken pieces.
Bake for 35 minutes.
Transfer the marinade to a saucepan.
Heat over medium heat.
Add the peppers to the hot marinade.
Saute for 20 minutes.
Remove the chicken from the oven.
Transfer to a serving dish.
Arrange the peppers and sauce around the chicken.
Serve immediately.

Title: White Chocolate Candy Pretzels
Categories: Candies
Yield: 1 servings

-Patricia Dwigans fwds07a-
1 pk Large twist pretzels;
– large package
1 White chocolate block

Put hot tap water in a double boiler and melt chocolate until juicy;
remove hot water and replace with cold water in bottom of double
boiler. Stir chocolate until thickened. Remove the cold water and put
hot tap water in once more. When the chocolate is thin, drop the
pretzels in until coated and then remove from chocolate and place
them on waxed paper. Let cool; put in plastic bag.

MMMMM

Rocks

Recipe By : Suburban Cookie Book Portage PA
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Brown Sugar
1 Cup Shortening
1 Cup Figs,Raisins Or Dates — chopped
1 1/2 Cups Rolled Oats
1/2 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Cup Nuts — chopped
2 Eggs — well beaten
2/3 Cup Sour Milk
2 Cups Cake Flour — sifted
1/2 Teaspoon Cloves
1/2 Teaspoon Salt
1 Teaspoon Cinnamon

Cream shortening and sugar, add eggs beating thoroughly. Measure sifted
flour and sift with baking powder, baking soda, salt and spices. Add rolled
oats. Add alternately with milk to first mixture. Add nuts and fruit. Mix
and drop by teaspoonfuls on oiled baking sheet. Bake in 375 degree oven
about 12 minutes. Yields 50 servings.

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NOTES : This recipe came from a cookie cookbook that was given to me from my
husband’s grandmother. Which was put together by the women in her Portage,
Pennsylvania town.

Title: [THAI] kai pad khiaowan (chicken stir-fried with green curry
Categories: Thai, Chicken, Chile
Yield: 4 servings

2 c Chicken,
-sliced thinly
1 c Bai manglaek
-(sweet basil leaves)
4 tb Hua kathi
-(coconut milk)
3 tb Nam prik khiaowan
-(green curry paste)
3 tb Nam tan paep
-(palm sugar)
3 tb Nam pla (fish sauce)
3 tb Prik ki nu
-(green birdseye chilis)
-thinly sliced

Not all curries are of the “stew-variety” as this recipe proves. This is an
example of the popular “fried curry” style, that produces a dry result,
which blends equally well with rice or noodles.

(chicken stir-fried with green curry paste) Method

In a wok or skillet, over medium heat, warm the coconut milk and add the
curry paste, stirring briskly until it becomes aromatic. Discard any oil
film that forms on the surface.

Add the chicken and stir fry until it just begins to change color.

Add the remaining ingredients, except the basil, and continue to stir fry
until the chicken ia almost cooked through. Finally add half the basil and
stir briefly then transfer to a serving platter.

Dip half the basil in nam jim wan (sweet dipping sauce), and then fry it in
hot oil until crispy, then use to garnish the curry.

Serving Storage Serve with either rice or noodles.“Col. I.F.
Khuntilanont-Philpott”

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MORAVIAN CHRISTMAS LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Milk
1 c Butter
1 c Sugar
1/2 c Yeast
1 x *dissolved in:
1/4 c Water, warm
6 c Flour
1 t Salt
1/2 lb Raisins, chopped
1/2 lb Currants
1/4 lb Citron, chopped
1/2 c Almond, blanched, sliced

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3
cups of flour and the salt. Mix well. Cover and set aside to rise in a
warm place, over night. In the morning, scald the other cup of milk
and add the butter and stir until melted. Combine with the yeast
mixture and add the sugar and the balance of the flour, kneading the
dough well, until it is no longer sticky. Use more flour if necessary.
Combine the fruit and sprinkle with some flour and add to the dough,
mixing well. Cover and let rise again until double in bulk. Shape in
small loaves, place in small pans, and sprinkle with the sliced
almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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GLAZED STRAWBERRY YOGURT SQUARES*

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
3/4 c Sugar, devided
2 tb Butter or margarine
1 c Strawberry yogurt
2 Lg. eggs
1/2 ts Vanilla

Makes 16 squares

3 “Fruit Corners” fruit roll-ups strawberry fruit
snacks

Preheat oven to 375^. Mix Bisquick, 1/4 c. sugar and
the butter with fork till crumbly. Reserve 1/4 crumb
mixture; press remain- ing mixture in bottom of
ungreased 8 x 8 x 2 inch pan. Bake 10 to 15 minutes,
or until light brown.

Mix 1/2 c. sugar and remaining ingredients except
fruit roll- ups; pour over baked layer.Completely
cover top of yogurt mixture with opened fruit
roll-ups, cutting to fit if necessary. Sprinkle with
reserved crumb mixture. Return to oven; bake about 20
minutes longer, or until wooden pick in center comes
out clean. Cool 15 minutes. Cut into squares.

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GRANNY FEARING’S BAKED BEANS

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9067
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 21-ounce can pork-and-beans
1 large onion, — finely chopped
1 12-ounce bottle ketchup
1 tablespoon yellow mustard
1 1/4 cups packed light brown sugar
1/4 cup molasses
1/2 cup sweet gherkin juice
1 teaspoon apple cider vinegar
Salt and ground pepper
1/2 pound thickly sliced smoked bacon

Preheat oven to 350 degrees. In a 2-quart casserole dish combine all
ingredients except bacon;
season to taste with salt and pepper. Criss-cross top with bacon strips. Cover
with aluminum foil.
Bake for 1 hour. Remove foil and continue to bake 30 minutes longer. Serve hot
or cold

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