– Stainless steel bowl filled with everything to bake a special batch of
cookies – include mix, rolling pin, cookie cutters, spices etc…tie up
with tea towel and ribbon. Instead of bowl could use cookie sheet as
holder.

– Colonder filled with pasta, sauce, fork or sieve spoon, grated cheese –
tie up with plaid cloth and ribbon

– Basket full of teas, herbs, coffees, mugs, spoons sugars etc.

– Tin of homemade Christmas cookies and the recipes too!

– Bread board with Gingerbread recipe, mix, spices, rolling pin,
Gingerbread man cutters etc. Tie up with cellophane and Christmas bow.

– Square basket filled with everything to make an ethnic dish – ie. Mexican
– taco shells, fixings, coupon for ground beef, cheeses, salsa etc.

Use your imagination and make any combination into a great gift basket –
but instead of a basket use a cooking utensil, bowl or pot to put the items
in.

HERB STUFFING [FOR A 12-POUND TURKEY]

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
1 c Butter or margarine-2 sticks
1 c Celery, finely chopped
2 ts Granulated Chicken Bouillon
1 t Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Water
12 c White bread, cubed-24 slices
3/4 c Parsley

1. Saut‚ onion in butter or margarine until soft in a
medium-size frying
pan; stir in celery, chicken broth, poultry
seasoning, salt, pepper and
water; heat to boiling.

2. Pour over bread and parsley in a large bowl; toss
lightly until evenly
moist.

Makes approximately 10 Cups or enough to stuff a
12-pound bird.

Source: Family CIrcle Illustrated Library of Cooking

Typed for you by Lois Flack, Cyberealm BBS, Watertown,
NY.

– – – – – – – – – – – – – – – – – –

Title: RASPBERRY QUEEN OF PUDDINGS (Marguerite Patten)
Categories: Puddings
Yield: 4 servings

1 ts Finely grated lemon rind
10 fl Milk
1/2 oz Butter or margarine
1 oz Caster or soft brown sugar
3 oz Fine brown or white
-breadcrumbs
3 Eggs
3 tb Raspberry jam

MMMMM————————–MERINGUE——————————-
5 oz Caster sugar

Mix the lemon rind with the milk and bring to the boil over a gentle
heat. Remove from the heat. Add the butter or margarine, sugar and
breadcrumbs. Mix well and allow to cool. Preheat the oven to
160C/325F, Gas Mark 3.

Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with
the whole egg. Whisk into the breadcrumb mixture then pour into a 1
to 1.5 pint/600 to 900 ml greased ovenproofdish. Stand the dish in a
roasting tin of cold water. Bake for 45 to 50 minutes, or until the
mixture is set. Spread with the raspberry jam. Reduce the oven heat
to 150C/300F, Gas Mark 2. Whisk the egg whites until stiff. Slowly
whisk in half the sugar, then fold in the remainder. Pipe the
meringue in a lattice work or spread over the pudding and then make
it into peaks. Return to the oven for 15 to 20 minutes until the
meringue is light golden in colour. Serve hot. Variations

If serving the pudding cold allow at least 1 hour cooking time when
the meringue is added to the pudding at 140C/275F, Gas Mark 1.

Chocolate Queen of Puddings

Blend 1 oz/25 g cocoa powder with the hot milk. Use apricot jam over
the baked pudding before adding the meringue.

Swiss Roll Pudding

Omit the breadcrumbs in the recipe. Put about 4 slices of jam filled
Swiss Roll into the pie dish. Blend the milk, sugar and eggs
together, strain over the Swiss Roll. Bake as above then top with a
little jam or thick fruit puree before adding the meringue.

Source: Marguerite Patten’s Marvellous Meals, Yours Magazine, UK

MMMMM

1 small package instant pudding (any flavor)
1/4 cup confectioners sugar
1 cup cold milk (I use skim)
1 80z. container cool whip (thawed) – I used cool whip lite
Combine pudding mix, sugar, and milk in small bowl. Beat slowly with
rotary beater until well blended, about 1 minute. Fold in whipped
topping. Spread on cake that is completely cooled.

YEAR OF THE DRAGON BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef top round steak — cut
2 tablespoon Cornstarch
1 " thick
4 teaspoon Soy sauce
1 tablespoon Vegetable oil
1 teaspoon Finely minced fresh ginger
10 milliliter Garlic — minced
Root
1 cup Single strength beef broth
1 lg Red bell pepper — cut into
hin strips 1 pk (6 oz) frozen
,
hawed and patted dry
reen and White salad
avoy 3 c hot cooked rice

Slice steak across the grain into 1/8″ strips.Coat 1 1/2 qt. rectangular dish
with oil;evenly layer beef strips and garlic over bottom.Cover with waxed
paper.Stirring twice,microwave on 50% (medium) 6 to 8 minutes or until meat is
brown.Pour off drippings,if necessary. Combine broth,cornstarch and soy
sauce;add with ginger to beef. Stirring midway through cooking,microwave on
high 4 minutes.Stir in red pepper.Stirring every 2 minutes,microwave on high 4
to 6 minutes or until sauce thickens and boils.Stir in pea pods. Stirring
midway through cooking,microwave on high 2 to 3 minutes or until heated
through. Line outer edge of platter with salad savoy.Place rice in center of
platter;spoon beef mixture over rice.Makes 4 servings.

– – – – – – – – – – – – – – – – – –

Title: Poultry Seasoning
Categories: Diabetic, Master mix
Yield: 1 master mix

Use 1/2 tsp for 3 tb total 2 Dried marjoram
Use 1/8 tsp for 1 recipe amt 2 Dried savory
7 Ground white pepper or less? 2 Powdered ginger
3 Dried sage 1 Ground allspice
2 Dried thyme 1 Grated nutmeg

Combine all ingredients (or those of your choice) and store in an
airtight jar. Yield about 3 tbsp. (My note: cautious with white
pepper! – my dressing tastes good with just 1/2 the quantity of sage
as the recipe amount of poultry seasoning and a generous grinding of
black pepper.)

Keep a note of the contents of your own poultry seasoning so you can
duplicate a good one next time you want it.

Source: Cut Your Bills in Half – Rodale Press Shared but not tested
by Elizabeth Rodier Oct 93

MMMMM

CHESTNUT, APPLE AND SAUSAGE STUFFING (L A TIM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Holidays Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Lightly packed fresh bread
– cubes (about 10 slices
– day-old white bread)
2 ts Dried sage leaves
2 ts Salt
Butter
1 lb Chicken and apple sausages
1 Onion, chopped
6 oz Canadian bacon, chopped
3 Stalks celery, chopped
1 Green apple, cored and diced
1 lb Chestnuts, shelled,
– skins removed and chopped
2 Eggs, beaten
Formatted by Manny Rothstein

Slice crusts off bread and cut bread into 1/2-inch
cubes. Spread on jellyroll pan and toast in 375-degree
oven until lightly browned, about 15 minutes, tossing
every 5 minutes.
Toss toasted bread cubes with sage and salt in mixing
bowl. Drizzle with 1/2 cup melted butter and set aside.
Remove sausage from casings and break apart. Heat 1
tablespoon butter in large saute pan, add sausage and
brown, breaking up in pan. Remove sausage. In same
pan, saute onion, bacon and celery in same fat until
onions are soft.
Add sausage, onion mixture, apple and chestnuts to
bread cubes and toss well to mix. Stir in beaten eggs.
Makes 8 cups stuffing, about 16 servings.

Each serving contains about: 263 calories 792 mg
sodium 65 mg cholesterol 15 grams fat 21 grams
carbohydrates 12 grams protein 0.57 gram fiber.

From Julianne Ryan, Special to The Times, Copyright
Los Angeles Times, November 16, 1995 From: Manny
Rothstein Date: 11-25-95

– – – – – – – – – – – – – – – – – –

Crisp Chocolate Truffles

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 oz marshmallow cream
2 T Butter or margarine
1 c Semisweet chocolate chips
2 c Crisp rice cereal
14 oz bittersweet chocolate
2 T Vegetable shortening
White chocolate chips, Optional

In heavy medium saucepan, combine marshmallow cream, butter and chocolate
chips. Cook over low heat until chocolate is melted and mixture is smooth,
stirring constantly. Remove from heat.

Stir cereal into hot chocolate mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper-lined cookie
sheet. Refrigerate about 1 hour, until firm.

In top of double boiler, over hot water, melt bittersweet chocolate and
shortening. Dip each chocolate ball in melted chocolate and place on waxed
paper-lined cookie sheet. Drizzle with melted white chocolate chips.
Refrigerate until firm. To serve, place in small candy paper cups.

Makes about 4 1/2 dozen truffles.

Source: Holiday Baking (Woman’s Day Premier Series, Volume IV, Number 4,
1994), page 65 (photo page 63)

– – – – – – – – – – – – – – – – – –

CRANBERRY-FIG CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cranberries, coarsely
– chopped (12 oz. pkg.)
1 One-inch knob ginger root,
– peeled and finely
Shredded
1 lg Navel orange, quartered,
– finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
– calamyrna or black mission
1/2 c Walnuts, toasted and
– coarsely chopped
2 tb Mustard seed
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
– (optional)
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 t Ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts Cayenne pepper

Combine cranberries, orange, onion, currants, figs,
walnuts, mustard seed, shredded ginger, vinegar and
whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt,
and cayenne pepper in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine.
Heat to boiling. Simmer 25-30 minutes, stirring
frequently. Cool and refrigerate up to 2 weeks. Can be
frozen up to 1 year.

NOTE: Use a total of 2 large navel oranges, chopped,
if not using whiskey.

– – – – – – – – – – – – – – – – – –

SPICY PUMPKIN BISQUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Spicy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
2 Cloves garlic, chopped
1 tb Butter
1 cn Pumpkin puree (16 ounces)
4 c Chicken stock
1 1/2 ts Dried ground small red
-chilies
1/2 ts Pepper
1/4 ts Ground allspice
1/2 ts Sugar
1/4 c Dry sherry
1 c Half-and-half

Freshly grated nutmeg, for garnish

Saute the onion and garlic in the butter until they
are soft and transparent. Add the pumpkin, stock,
chilies, pepper, allspice, sugar, and sherry. Bring
to a boil, then reduce the heat and cover. Simmer for
30 minutes. Place the mixture in a blender and puree
until smooth. Return the soup to the pot; add the
half-and-half and simmer until heated through. Garnish
with nutmeg and serve.

Makes 4 servings.

Nutrient Values per Serving: 210 Calories, 12 g Fat, 7
g Saturated Fat, 9 g Protein, 17 g Carbohydrate, 31 mg
Cholesterol, 846 mg Sodium.

[THE WASHINGTON POST; November 28, 1990; Dave DeWitt
and Nancy Gerlach; “The Whole Chili Pepper Book”]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –