Title: French Lace Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Light corn syrup
1/2 c Shortening
2/3 c Packed brown sugar
1 c All-purpose flour*
1 c Finely chopped pecans
*do not use self-rising
-flour
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 375 degrees. Grease cookie sheet lightly. Heat corn syrup,
shortening and brown sugar to boiling in 2-quart saucepan over medium
heat, stirring constantly; remove from heat. Gradually stir in flour and
pecans. Drop batter by teaspoonfuls about 3 inches apart onto cookie
sheet. (Keep batter warm by placing saucepan over hot water; bake only 8
or 9 cookies at a time.) Bake about 5 minutes or until set. Cool 3 to 5
minutes; remove from cookie sheet. Drizzle with melted chocolate if
desired. ABOUT 4 DOZEN COOKIES; 65 CALORIES PER COOKIE.

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Title: SPINACH FONDUE
Categories: Appetizers
Yield: 1 servings

1 lb Cream cheese
1 1/4 c Sour cream
3 1/2 oz Spinach, frozen, chopped
-and drained well
4 oz Water chestnuts, lightly
-chopped
1/4 c Onions, chopped
1/4 ts Garlic oil or juice
1/4 ts Salt
2 ds Hot pepper sauce

At medium speed, blend cream cheese and sour cream
thoroughly. Add remaining ingredients and blend.
Refrigerate 2-3 hours. To serve, place mixture in
casserole and heat through. Serve with crusty French
or Italian bread. Serves 6-10

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Title: APRICOTS WITH ANISETTE AND FENNEL
Categories: Preserves, Desserts, Herbs
Yield: 2 quarts

3 lb Fresh apricots
2 1/2 c Water
1/2 c Anisette
2 c Sugar
4 6 inch sprigs fresh green or
Bronze fennel

———————–ALTERNATIVES———————–
Cinnamon basil and cinnamon
Liqueur are an alternative.

Prepare jars, lids and boiling water bath.

Wash and dry the apricots, then prick each one several
times. Combine the water, anisette and sugar in a pan
and cook over a med-high heat, stirring frequently,
until the mixture boils and the sugar is dissolved.
Add the apricots and simmer for 3 mins.

Fill each hot dry jar with the fruit and two fennel
springs, leaving 1/2 inch headspace. Pour hot liquid
over the fruit until just covered. Wipe the rims with
a clean towel and attach the lids securely.

Place the jars in boiling water bath, and when the
water returns to boil, process for 25 mins.

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Title: Cinnamon Apple Pork Tenderloin
Categories: Diabetic, Meats
Yield: 4 servings

1 lb Pork tenderloin 2 Apples, peeled,
cored, slice
2 tb Cornstarch 2 tb Raisins
1 ts Ground cinnamon

Preheat the oven to 400 F. Place the pork tenderloin in a roasting
pan or casserole dish with a lid.

Combine the remaining ingredients in a bowl and stir. Spoon the apple
mixture around the pork tenderloin. Cover and bake 40 minutes.

Remove the lid and spoon the apple mixture over the tenderloin.
Return to the oven and bake 15-20 minutes longer until tenderloin is
browned and cooked through.

1 serving = 267 calories, 3 med-fat protein + 1 fruit 20 grams
protein, 13 grams carbohydrate, 10 grams fat, 148 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Title: Cake Mix Bar Cookies
Categories: Cookies, Chocolate
Yield: 16 servings

—–wendy ceracche
-dbcp84b—–
1 Cake mix *
1 Egg
1/2 c Oil
1/4 c Water
6 oz Chocolate chips **

Mix first 4 ingredients in a bowl until almost all the lumps are gone. Add
the
chocolate chips. Bake in a greased 9 X 13 pan at 350 degrees for 25
minutes.
Cool and cut into squares. * Suggested box cake mixes ~ Pillsbury Plus
Yellow,
Butter or Devil’s Food. I also used the Duncan Hines Fudge Marble mix.
You take
some of the batter and mix with the fudge packet. I needed to add a T or 2
of
water just enough to mix. First spread and pat down in pan the plain
yellow
mixture then I added the fudge mixture and swirled it in pan.
Came out great. ** Also may want to try butterscotch chips, or nuts for
variety.

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Date: Sun, 12 Sep 93 13:10:07 CDT
From:

—
Kidney Beans, Rice and Acorn Squash (or _What to Do With Acorn Squash_)

1 can Kidney beans
2 cups brown basmati rice, cooked
1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
3 tbs diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
1 tbs dried basil
1/4 tsp red/cayenne pepper
1 tbs cardamom
1 tsp cumin (I didn’t try this)
3 slices acorn squash, cooked and diced small (1 cup or more)

Heat up kidney beans then mash beans with their liquid. Mix spices and
tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add
onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

This has a pretty robust look to it, tastes sweet, spicey and a bit sour due
to the tomato. Capers may be added (1 tbs/cup) for a green juicy note. The
tomato may be wrong for this dish since the contrast is great, YMMV.

WOLFGANG PUCK’S MUSHROOM SOUP

Recipe By :
Serving Size : 46 Preparation Time :0:00
Categories : Restaurants Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1/2 Lemon, juiced
1 tb Butter
2 tb Minced shallot
1/2 Bay leaf
1/4 ts Dried thyme
2 c Whipping cream
1 1/2 c Chicken stock
1 t Salt
1/2 ts Freshly ground pepper
1 t Cornstarch
-dissolved in 1 T water
1 tb Chpd parsley, garnish

Chop mushrooms with lemon juice in food processor.
Melt butter in large skillet over medium heat. Add
shallot and saute lightly. Add mushrooms, bay leaf and
thyme and cook, stirring frequently, until liquid is
completely evaporated, about 10 minutes. Blend cream,
chicken stock, salt and pepper and bring to boil.
Reduce heat and simmer 20 minutes. Add dissolved
cornstarch and simmer 10 minutes longer. Adjust
seasoning. Ladle into heated bowls and sprinkle with
parsley. Makes 4 to 6 servings.

– – – – – – – – – – – – – – – – – –

DOLMADAKIA (STUFFED GRAPELEAVES WITH RICE)

Recipe By :
Serving Size : 75 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Grape leaves
3/4 c Extra virgin olive oil
3 Onions — more if desired
(shredded or minced finely)
1 3/4 c Rice
1 Lemon, juiced
– or more, to taste
Dill — very finely chopped
1 3/4 c -Hot water
3/4 ts Salt
1/4 ts Pepper

Sautee the onion with half the oil. Add the rice and
let cook for a few minutes. Add the dill, the hot
water and salt and pepper. Boil for about 5 minutes.
Let it cool.

Steam the grape leaves and rinse with plenty of water
in a collander.

Wrap the rice mixture with the grape leaves. This is
the most difficult and time consuming part, although
after you are through it a couple of times you enjoy
it the most. It is better if two people work on it
simultaneously, talking, joking etc. You want to make
them small in size (about 1-2 inches.) Do not hesitate
to cut big leaves in half. Discard the central stem of
these leaves and if you can reduce (with a sharp
knife) any other tough stems it would be good. You
want to wrap the rice very tightly. You place the rice
in one end, fold from the short end and the two sides
and then roll while pushing the rice downwards to pack
it really tight. You have to do it a couple of times
to understand. If they are not tightly packed they
will unroll later. Also be careful to wrap totally, do
not leave any holes.

You arrange the dolmadakia in a casserole, tightly.
Make more than one layers. Add the lemon juice, the
rest of the olive oil and 1 1/2 cups of hot water.
Cover them with a plate or something to keep them in
place. Let them simmer for 35 minutes.

Serve then cold, with strained yogurt or taramosalata.
Enjoy.

Georgios

Posted by: rika@informix.com (Rika Tsitsinia)

– – – – – – – – – – – – – – – – – –

KOULOURAKIA (GREEK EASTER COOKIES)

Recipe By :
Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Theresa Grant, HWWK11b
2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered sugar
2 tb Brandy (or milk)
1 t Vanilla
1 Egg yolk beaten with 1 tbl
-milk for glaze
3 tb Sesame seed

DESCRIPTION: These golden twists are usually baked on
Holy Thursday.

Preheat oven to 375. Beat together butter and sugar
until light and fluffy. Add egg, brandy and vanilla,
mixing well. Add flour, baking soda and salt, mixing
well after each addition. Working with rounded
teaspoons of dough, use palms to roll each piece back
and forth on a lightly floured surface until it forms
a 6-inch rope. Bring ends together to form a hairpin
shape, then gently twist 2-3 times. Lightly pinch ends
together. Arrange 1″ apart on greased baking sheets,
brush with egg glaze, then sprinkle with sesame seeds.
Bake 10-13 minutes or until golden. Cool on racks.
Store airtight at room temp for 2 weeks. Freeze for
longer storage. From “The Joy of Cookies,” formatted
by Theresa Grant, HWWK11b.

– – – – – – – – – – – – – – – – – –

Title: CLASSIC SPINACH SPREAD
Categories: Dips
Yield: 8 servings

1 pk (10.5 oz) Kraft Spreadery
Cheese snack with Classic
Ranch Flavor
1 pk (10 oz) Chopped spinach thaw
6 sl Bacon, crisply cooked,
Crumbled
1/3 c Chopped water chestnuts

Mix all ingredients. Refrigerate. Serve with
vegetable dippers or crackers. Makes 2 1/4 cups.

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