Title: The Not Exactly Nieman-Marcus Cookie
Categories: Cookies
Yield: 60 cookies

2 1/2 c Oatmeal
1 c Butter (2 sticks)
1 c Brown sugar, packed
1 c Granulated white sugar
2 Eggs
1 t Vanilla
2 c Flour
1/2 t Salt
1 t Baking powder
1 t Baking soda
1 pk Chocolate chips (12 oz)
1 Hershey Bar, grated (4 oz)
1 1/2 c Chopped walnuts or pecans

Preheat oven to 375’F. Process oatmeal in blender or food processor
until oatmeal turns into a fine powder. Set aside.

Cream the butter with both sugars. Add eggs, one at a time, then the
vanilla. Add flour, salt, baking powder, baking soda and the oatmeal.
Stir in the chocolate chips, grated Hershey Bar and nuts. Roll into
balls and place 2″ apart on a cookie sheet. Bake for 10 minutes.

Makes 5 dozen. Per cookie: 138 calories, 2 grams protein, 17 grams
carbohydrates, 7 grams fat, 2 grams saturated fat, 15 milligrams
cholesterol, 73 milligrams sodium.

MMMMM

Australian Sticky Toffee Pudding

Recipe By : Jill Dupleix
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dates (180g) — pitted and chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) — sifted
Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 teaspoon vanilla
2 tablespoons butter

Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top
and leave to stand. Cream butter and sugar until pale, then add eggs one
at a time, heating well after each addition. Gently fold in sifted flour,
stir in the date mixture, and pour into a lightly buttered 18cm or 7″
square or round cake tin. Bake in a preheated oven (180 C) for 30-40
minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
the boil, stirring, and simmer for five minutes. Set aside until ready to
serve, then quickly reheat when needed. Cut pudding into squares and place
each square in the centre of a warm dinner plate. Pour hot toffee sauce
over each square and serve with fresh cream.

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Title: Baked Cheddar Toast
Categories: Breads Cheese Eggs Main dish
Servings: 6

1 c Heavy Or Whipping Cream
1 c Cheddar Cheese; Md, Shredded
1/2 ts Nutmeg
1/4 ts White Pepper
4 ea Eggs; Lg, Well Beaten
12 ea Bread Slices; White

In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices
diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch
apart on the baking sheet and bake until browned and bubbly, about 15
minutes. Serve hot.

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Title: Jamaican Rice and Peas
Categories: Vegetarian, Vegetables
Yield: 4 Servings

1 c dried red kidney beans, washed
coconut milk (see NOTE)
1 ea sprigfresh thyme
1 ea clove garlic, crushed
1 ea green onion, chopped
salt, to taste
3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked
long-grain, regular or parboiled rice In a medium saucepan with a
tight-fitting lid, place the washed beans. Add the coconut milk and
bring to boil. Reduce the heat. Cook until the beans are tender, 1 to
2 hours. Add the thyme, garlic, green onion, and salt. Add the hot
pepper if desired. Simmer for a few minutes. Add the rice.

The liquid should come up to 1-inch above the rice. Add water if
needed. Cover the pot. Bring to a boil again. Reduce the heat to
low. Cook for 15 minutes (for regular rice) to 20 minutes (for
parboiled). It should not be necessary to add more water, but if to
much liquid boils away, replace it with boiling water.

The rice is ready when the liquid disappears and the grains of rice
are separate. Stir just before serving to evenly distribute the red
kidney beans. Makes 4 to
6 servings.

NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off
the brown shell, and grate the coconut meat. Into a bowl, add
the coconut meat and 6 cups of water. Mix well, then squeeze to
extract as much liquid as possible. Press through a sieve and
use as directed above.

Etoria says his preferred method to separate the coconut
meat from the brown shell is with a butter knife (“or the
dullest knife you have”) to prevent cuts. Slip the knife
between the white flesh and the shell, and it should come
away easily.

Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer,
Houston, Texas

MMMMM

Title: Empress Frosting
Categories: Ghirardelli, Cakes
Yield: 1 servings

INGREDIENTS:
1/3 c Half half
1/2 c Butter, cut up
2 tb Sugar
1 1/2 c Ghirardelli Sweet Ground
-Chocolate
1 ts Vanilla

DIRECTIONS: In 2 quart heavy saucepan, heat half half with butter
and sugar, stirring until blended. Add Ground Chocolate, mixing with
wire whip until smooth. Heat on medium low until mixture is thick and
shiny and runs off the spoon like syrup and the first bubble appears
on the surface (160-F). Do not boil or overcook frosting. Cool 5
minutes, then add vanilla. Place pan of frosting in bowl holding a
tray of ice cubes and some water. Beat slowly with a spoon until
frosting holds a shape. Frost cake; refrigerate if necessary to firm
frosting.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco;
recipe on box of “Sweet Ground Chocolate and Cocoa”

From: Sallie Austin

MMMMM

Turkey Vegetable Burgers

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sandwiches Low Fat
Low Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Finely chopped onion
2 large Cloves garlic — chopped
1 tablespoon Water
1/2 cup Finely chopped celery
1/2 pound Ground turkey breast meat
1 teaspoon Onion powder
1 1/2 teaspoons Prepared mustard — spicy
1/4 teaspoon White pepper (optional)
1 Egg white
Dash nutmeg
3/4 cup Fat-free cereal or crackers
2 tablespoons Minced fresh parsley or

Process crackers into fine crumbs.
Preheat oven to 375. Saute onion and garlic in 1 TAB water over med-high
heat for 3-5 minutes until water evaporats. Add celery and saute, stirring,
3 minutes to soften. If vegetables begin to stick, add additional water as
needed. In large bowl, combine turkey meat, sauteed vegetables, onion
powder, mustard, pepper, egg white, nutmeg, crumbs and parsley. Mix well.
Form turkey mixture into patties and place on baking sheet or shallow pan.
Bake at 375 for 20 minutes, or until firm and brown. Yield: 4 servings. 116
calories, .8g fat, 58mg sodium, 1.1g dietary fiber

– – – – – – – – – – – – – – – – – –

Title: Cucumber Soup with Pistou
Categories: Vegetables, Soups
Yield: 6 servings

1 tb Olive oil
1 Leek (white part plus 1 inch
-of green) chopped
1 Stalk celery with leaves,
-chopped
1 lb Cucumbers, peeled, halved,
-seeded, and chopped
2 ts Lemon juice
4 c Chicken stock
Pistou:
2 Cloves garlic, finely minced
1/4 c Minced fresh basil
4 ts Finely chopped walnuts
2 ts Parmesan cheese
4 ts Olive oil
1/2 md Sized tomato, peeled,
-seeded, and chopped

To prepare the soup: In a medium-size saucepan, heat oil over low
heat. Add leeks and celery and cook until vegetables are soft, about
10 minutes, stirring occasionally. Add cucumbers, lemon juice and
stock. Bring to a boil over medium heat. Reduce heat to low and
simmer for 20 minutes, or until cucumbers are tender. Cool slightly.
To prepare Pistou: With a mortar and pestle, mash together garlic,
basil and walnuts to a paste. (you can also use a bowl with a wooden
spoon). Work in a little cheese and oil and one-third of the tomato.
Keep adding cheese, oil and tomato. The mixture will not be a true
emulsion but a barely fluid paste.

Transfer cucumber mixture to a food processor or blender and puree, in
batches, until smooth. Ladle soup into serving bowl. Pass the
pistou. Allow 1 tablespoon of pistou per serving to be placed in the
center of the bowl, then swirl into soup.

Enjoy David….

**>>April<<** MMMMM

Title: GARLIC CHIP COOKIES
Categories: Cookies, Desserts, Garlic
Yield: 60 servings

10 Cloves fresh garlic
Boiling water
-specialty stores carry this
1/2 c Maple syrup
1 c Butter, softened
3/4 c Brown sugar
3/4 c Sugar
2 Eggs
1 ts Vanilla
1/2 ts Salt
2 1/4 c Chocolate chips
1/2 c Chopped nuts
2 1/2 c Flour
1 ts Baking soda

Drop garlic cloves into boiling water for about 5 minutes until tender.
Peel and chop garlic and soak in Maple syrup for 20 minutes.
Meanwhile,[back at the ranch
:)] cream butter, sugars, eggs and vanilla together until light and fluffy.
Combine flour, baking soda, and salt. Add to cream mixture. Then stir in
chocolate chips and nuts. Drain garlic and add to cookie batter. Blend
well. Drop cookie batter by tablespoons onto ungreased cookie sheet about 2
inches apart. Bake at 375 degrees for 8 to 10 minutes, until lightly
browned. Remove from oven and cool on racks.

—–

GOLDEN BUTTERNUT SQUASH CHILI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil
2 Onions, cut in 1/4″ dice
2 tb Garlic, finely chopped
2 Red bell peppers, 1/2″ dice
3 tb Chili Powder
2 tb Ground Cumin
1/4 ts Ground Allspice
1 1/2 tb Dried Oregano
Pinch red pepper flakes
2 cn 28oz, Plum tomatoes, peeled,
-chopped, with their juices
1/2 c Dry red wine
2 Butternut squash, peeled,
-cut into 1/2″ dice **
1 Finely grated zest of orange
Salt to taste
Ground pepper to taste
2 cn 15 1/2 oz ea Red kidney bean
-,drained
2 tb Chopped fresh cilantro leaf
2 tb Chopped flat-leaf parsley

** NOTE: Butternut squash can be difficult to cut, because the pulp
is very firm and the outer skin is slightly tough, so work carefully.
I find that the easiest way to work with it is to cut the squash in
half crosswise at the base of large neck. Then carefully cut in half
lengthwise. Scoop out any seeds in the cavity and slice the halves
into 1/2 inch lengths crosswise. Peel the skin from each piece and
then cut into dice. 1. Heat olive oil over medium heat in a large,
heavy pot. Add onions, garlic and red peppers. Cook for 10 minutes,
stirring occasionally, until the vegetables have wilted. Add the
chili powder, cumin, allspice, oregano and red pepper flakes; cook
for 1 minute longer, stirring to coat vegetables well with spices. 2.
Add the chopped tomatoes with their juices, red wine, diced butternut
squash and orange zest. Bring all ingredients to a boil, reduce heat
to medium-low and simmer, uncovered, for 20 minutes, or until squash
is tender. Add salt and pepper to taste, and adjust seasonings. 3.
Add the kidney beans and fold in gently. Cook 10 minutes more. Just
before serving, stir in the chopped cilantro and parsley.

– – – – – – – – – – – – – – – – – –

Title: Tomato Chicken Stir-Fry
Categories: Poultry, Main dish, Stir-fry
Yield: 4 servings

3/4 lb Boneless chicken
4 tb Teriyaki Baste Glaze
– (Kikkoman), divided
2 tb Vegetable oil
1 Garlic clove; minced
1 ts Minced fresh ginger root
2 Green onions tops
– cut into 2-inch lengths,
-separating whites from tops
2 md Tomatoes
— cut into thin wedges

Cut chicken into thin slices; combine with 1 Tbsp. teriyaki baste glaze.
Let stand 30 minutes. Heat oil in hot wok or large skillet over high
heat. Add garlic and ginger; cook until fragrant. Add chicken and whites
of green onions; stir-fry 3 minutes. Add tomatoes, green onion tops and
remaining 3 Tbsp. baste glaze. Cook, stirring, until vegetables are
thoroughly heated and coated with glaze.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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