SAPA DE AJO CSAH-PAH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Spanish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
1/4 c Olive oil
2 tb Minced garlic
1/4 ts Ground red pepper
1/2 ts Salt
4 Slices slightly
-stale white bread

Boil the water. trim the crust off teh bread.
Cut slices into 1/2 inch cubes. Heat the oil in a
wide-heavy-bottemed 2 to 3 quart pot over low heat.
Fry the garlic for 15 seconds, stirring constantly.
Add teh bread for 3 to 5 minutes, until the cubes are
lightly brown. Stir constantly. Add teh boiling
water, cayenne and salt. Simmer uncovered for 12
minutes, stirring ocasionally. Serve immediately.

If you don’t have stale bread, place cubes on a
plate and let stand at room temperature fr at least 12
hours or place cubes on a cookie sheet and place in
preheated 200 degree F oven for 15 to 20 minutes.

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Oatmeal Delights (Filled Cookie)

Recipe By : COOKING RIGHT SHOW #CR9713
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup sugar
1 Cup butter or margarine
2 1/2 Cups flour — sifted
2 1/2 Cups quick oatmeal
1/2 Teaspoon salt
1 Teaspoon baking soda
1/2 Cup honey
1/4 Cup hot water
–For the filling–
1/2 pound raisins
1 whole orange
1 whole lemon
2 tablespoons water
1/2 cup sugar

FOR THE COOKIES:
Cream the sugar and butter or margarine. Mix flour, oatmeal, and salt
together. Mix soda with honey and hot water. Add flour mixture alternately
with liquid to creamed mixture. Begin and end with some of the flour. Mix=
well.

Place on a well-floured board. Flour rolling pin and roll to about 1/4-inch
thickness. Cut in small rounds and place on greased cookie sheet. Top center
of each round with half teaspoon of filling. Place another cookie round on
top. Press edges together. Bake at 375 degrees for 12 to 15 minutes.=20
Yield: 4 dozen cookies

FOR THE FILLING:
Scrub orange and lemon well, then cut into quarters. Remove seeds and grind
pulp and rind. Add raisins, water and sugar. Cook on medium heat to thicken.
Stir frequently.=20
Cool before placing on cookies.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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FLOUR MEASURING HINT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/tips Breadmaker
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Diana Lewis vgwn37a

All flour is presifted but it settles during shipment. A cup of flour
scooped directly from the bag can weigh up to 5 ounces. It SHOULD
weigh 4 ounces. To measure correctly fluff up flour in the bag or
canister. Then sprinkle it lightly with a spopon into a measuring
cup, scrape the excess off the top with a knife. From King Arthur
flour

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Title: Cheddar Cheese and Brandy Spread
Categories: Spreads, Gifts
Yield: 6 ounces

3/4 lb Cheddar cheese, room temp.
3 T Butter, room temperature
2 T Brandy
Pepper to taste

Grate cheese. Put in bowl of mixer with butter and beat until
blended. Add brandy and a small amount of water, if necessary, until
mixture is creamy and spreadable. Add pepper and pack into
well-washed container. Makes about 6 ounces of spread, enough to fill
one coffee mug.

Elliot packs the cheese spread into new coffee mugs, wraps them in
clear paper and adds a tag saying to stote the cheese in the
refrigerator and use it promptly.

MMMMM

Title: ANCHOVY OLIVE DIP
Categories: Dips
Yield: 6 servings

1 c Dairy sour cream
1/2 c Finely chopped stuffed green
-olives
1 1/2 tb Anchovy paste
1/2 ts Grated onion

Combine ingredients; mix well. Chill

Randy Rigg

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Title: Bailey’s Pretend
Categories: Beverages
Yield: 6 servings

6 oz Cream 1 oz Vodka
2 oz Creme de Cacao 1/2 oz Gin
2 oz Kahlua

Mix it all, and serve over ice.

Posted on GEnie Food Wine RT Jan 09, 1992 by M.SOLINAS [Solinas]

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

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Baked Potato Soup I

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 potatoes
2 cups milk
1/2 cup butter
1/2 cup sour cream
3 slices bacon — fried and crumbled
1/2 cup chopped green onions
1/2 cup shredded Cheddar cheese
salt and freshly ground pepper — to taste
green onions — for garnish
shredded Cheddar cheese — for garnish
sour cream — for garnish

Peel and dice potatoes, and cook in water until tender. Drain potatoes
and return to saucepan. Add milk and heat slowly. Do not allow to boil. Add
butter, sour cream, bacon, green onion, and cheese. Cook just until butter,
sour cream, and cheese are mostly melted. Season with salt and pepper. Serve
immediately. Garnish with additional green onions, cheese, and sour cream if
desired.

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CHOCOLATE CINNAMON CRINKLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
3/4 c Sugar
2/3 c Nuts — chopped
1/3 c Cocoa
1/4 c Mayonnasie
1 t Cinnamon — ground
1 ea Egg

Preheat oven to 350F. Grease cookie sheet. Mix all
ingredients until dough forms. Drop dough by rounded
teaspoonfuls, about 2 inches, onto prepared dough
sheet.

Bake until set, 8 to 10 minutes. Cool 2 minutes;
remove from cookie sheet. store cookies tightly
covered.

High Altitude (3500 to 6500 feet): Decrease sugar to
2/3 cup. Refrigerate remaining dough while baking
first batch of cookies.

MAKES: about 3 1/2 DOZEN COOKIES SOURCE: _Creative
Recipes with Bisquick Vol. II_ posted by Anne MacLellan

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Mocha Macadamia Decadence

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Nuts Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
3 ounces Bittersweet or semisweet — chocolate; chopped
1 ounce Unsweetened chocolate — chop
3/4 cup Macadamia nuts
1/3 cup All purpose flour
1/2 cup Unsalted butter — room temp
2/3 cup Sugar
3 large Eggs
2 tablespoons Cognac or brandy
2 teaspoons Granulated instant espresso — or coffee
1 teaspoon Vanilla extract
—–GLAZE—–
1/4 cup Whipping cream
1 tablespoon Light corn syrup
4 ounces Bittersweet or semisweet — chocolate; finely ch

FOR CAKE: Preheat oven to 350~. Butter 8″ round cake pan with 2″ sides. Line
bottom of pan with parchment.
Stir chopped chocolates in top of doulble boiler over simmering water until
melted and smooth. Cool slightly. Process macadamia nuts and flour in processor
until nuts are finely ground. Transfer jnut mixture to small bowl. Do not clean
processor. Add butter and sugar to processor and blend using on/off turns until
mixutre is smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla
and process until smooth. Add melted chocolate and process until just combined.
Add nut mixture and process unisng on/off turns until mixture is just combined.
Transfer batter to prepared pan. Smooth top with spatula. Bake until toothpick
inserted halfway between edge and center of cake comes out clean, about 40
minutes. Cool cake in pan on rack 30 minutes. Invert cake onto rack; remove
parchment and cool.

FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat. Add
chocolate and stir until melted and smooth. Stir in corn syrup. Let glaze
stand until cool enough to spread, about 20 minutes.
Transfer cake to rack. Spread glaze over top and sides of cake. Refrigerate
until set. Transfer cake to platter. Let stand at room temperature 1 hour
before serving.

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Title: FRIED GARLIC CHICKEN BALLS
Categories: Chinese, Chicken
Yield: 8 servings

2 lb Ground chicken meat
1/2 ts White pepper
1/2 ts Salt
2 tb Cornstarch
1 tb Dark soy sauce
2 Egg whites
1/2 ts Freshly grated ginger
2 tb Dry sherry
4 Cloves garlic, crushed
Coating:
1 c Cornstarch
1 c Water-chestnut flour
4 c Peanut oil for deep frying

Mix the chicken with all of the seasonings and egg
whites. Mix it very well. Form into balls about the
size of large walnuts and set on waxed paper. When
all are formed, mix the cornstarch with the
water-chestnut flour and roll each ball in this
mixture. Deep fry in several batches in 360 degree
oil until the balls float and are golden brown in
color, about 5 minutes. Taste one to be sure they are
done to your liking. From The Frugal Gourmet Cooks
Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).

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