Title: Angel Biscuits #3
Categories: Breads, S_living
Yield: 6 Dozen

—————————-NORMA WRENN NPXR56B—————————-
1 1/2 pk Yeast
5 tb Warm water
5 c Sifted all-purpose flour
2 tb Baking powder
1/4 ts Soda
2 tb Sugar
1/2 ts Salt
2 c Shortening
1 1/2 c Buttermilk

Dissolve yeast in warm water. Sift dry ingredients
together, then cut shortening into the flour mixture.
Add buttermilk and yeast. Knead lightly–do not let
rise. Roll out and cut with a round biscuit cutter.
Cut almost through center of biscuit with a knife and
fold over to form a pocketbook shape. Bake for 20
minutes at 400~. Brush with melted butter after baking.

Source: Southern Living Hall of Fame, A Taste of
Georgia

—–

Title: ROCK CANDY
Categories: Candies
Yield: 1 batch

2 1/2 c Sugar
1 c ;Water

Punch holes at the top edge of a thin 8″ square pan and lace about 7
strings from one side to the other. Place the laced pan in a pan deep
enough to catch any leaking syrup. Dissolve sugar in water and cook
without stirring to about hard ball stage (247-252 degrees). Pour syrup
into laced pan. It should reach a level about 3/4″ above the strings.
Cover the surface with a piece of foil. Watch and wait. The syrup
sometimes takes a week to crystallize. Lift out the laced pan. Cut the
strings and dislodge the rock candy. Rinse quickly in cold water and put
on racks in a very low oven to dry.

WARM GOAT CHEESE AND POTATO SALAD

Recipe By : Southern Living/October 96/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Yukon gold or red potatoes
Vegetable or corn oil
1 teaspoon salt — divided
1 teaspoon pepper, black — divided
8 slices bacon
5 1/2 tablespoons balsamic vinegare or — cut into thin wedges
1/2 pound frisee /gourmet salad greens — torn
1 tablespoon fresh parsley — chopped
1 tablespoon thyme — fresh chopped
1 tablespoon chives — chopped
1 cup balsamic vinegar
1 Granny Smith apple — thinly sliced
Warm Goat Cheese Fondue
Parsley Oil
Chili Oil

Cut potatoes into rectangular blocks; dice trimmings.

-Pour oil to a depth of 3 inches into a Dutch oven; heat to 375′. Fry diced
potato in oil 2 minutes or until golden. Drain and set aside. Fry potato blocks
6 minutes or until golden. Drain and place in a shallow pan. –

Bake at 3 75′ for IO minutes or until tender.
– Sprinkle diced potato and potato blocks with ‘/, teaspoon salt and 1/2 tea-
spoon pepper; cool ‘ –
Boil I cup balsamic vinegar in a heavy nonstick skillet until reduced to 1/2
cup; set aside.
– Cook bacon in skillet until crisp; re-move bacon, reserving 11/2 tablespoons
drippings in skillet. Crumble bacon, and set aside.

-Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 11/2 tablespoons
balsamic vinegar to reserved drippings, stirring balsamic dressing well. –
Combine diced potato, bacon, fris6e, and next 3 ingredients in a large salad
bowl; drizzle with balsamic dressing, and toss gently.

-Arrange salad evenly on individual salad plates; stand potato blocks up-
right in center. Cut a slit in top of potato blocks; insert 3 or 4 apple wedges
into each slit. – Spoon Warm Goat Cheese Fondue onto plates; spoon over potato,
if desired. Drizzle plate with reduced vinegar, Parsley Oil, and Chili Oil.
Serve immediately. Yield: 4 servings.

Warm Goat Cheese Fondue

2 tablespoons minced shallot I tablespoon corn oil
2tablespoons chopped fresh thyme
3/. cup whipping cream
1 (5.3-ounce) package goat cheese,
crumbled
1/2teaspoon salt
1/2teaspoon cracked pepper

– Cook shallot in oil in a large nonstick skillet until tender, stirring often;
stir in chopped thyme and whipping cream. Bring to a boil, stirring constantly;
re-
move from heat. Whisk in goat cheese, salt, and pepper until smooth. Yield:
about 11/2 cups.

Parsley Oil

I bunch Italian parsley, chopped 1/2 cup corn oil

– Combine parsley and oil in container of an electric blender, and process
until combined, stopping once to scrape down sides; pour through a @re-mcsh
strainer into a small bowl, discarding parsley. Yield: 1/@ cup.

Chili Oil

I tablespoon chili powder 1/2 cup corn oil

– Cook chili powder in a nonstick skil-
let over high heat I minute, stirring constantly; remove from heat. Stir in
oil; let stand 30 minutes. -Pour mixture through a fine-mesh strainer into a
small bowl, discarding chili powder. Yield: 1/2 cup.
James At The Mill Johnson, Arkansas

OCTOBER Southern Living

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 405 Calories; 25g Fat (53% calories from
fat); 16g Protein; 35g Carbohydrate; 43mg Cholesterol; 2950mg Sodium

Crouton Creations

Recipe By : A Campbell® Cookbook, Cooking With Soup
Serving Size : 24 Preparation Time :0:10
Categories : Fruit/Dinner Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tbsps Fleischmann’s® Fat Free Spread
5 slices white bread — * see note
3 tsps garlic powder — * see note

Spread 1 tablespoon spread over each slice of bread. Stack bread
slices and cut into cubes. Then, sprinkle with garlic powder or other
seasoning. Spread cubes in a single layer on a baking sheet. Preheat
oven to 350. Bake for 20 minutes or until golden brown.

– – – – – – – – – – – – – – – – – –

Per serving: 17 Calories; less than one gram Fat (11% calories from
fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 58mg Sodium

Serving Ideas : Serve over top your favorite soup or salad.

NOTES : *Dry bread for 1 day in the open. They need to be very dry and
stale. Bread cubes may be frozen up to 3 months in the freezer.
*Basil, oregano, fat-free parmesan cheese, curry powder, garlic, sage,
or thyme may be used instead.

Mama’s Collards (From My Garden)

Recipe By : From My Garden Show #5508
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bunch collards
2 tablespoons vegetable oil
1 red pepper — diced
1 onion — diced
2 1/4 cups water
Salt
Pepper

Wash and de-stem collard greens. Cut up into small pieces. In large
saucepan heat oil and saute pepper, and onion. Add collards and water.
Bring to boil then lower heat. Cook for about 2 hours, until greens are
soft. Season with salt and pepper and serve.

– – – – – – – – – – – – – – – – – –

Shashlik

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Lamb
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Lamb, Cubed
1 Cup Olive Oil
3 Whole Onion — chopped
1 Teaspoon Salt
1 Teaspoon Ground Pepper
2 Cloves Garlic — chopped

You can use cubed leg or shoulder of lamb. Combine oil, onion, garlic, salt
a
nd pepper and marinate lamb for at least one day in refrigerator. Skewer the
meat and broil until brown all over. Serve with Rice Pilaf and broiled
tomatoes.

– – – – – – – – – – – – – – – – – –

Title: Homemade Mincemeat
Categories: Diabetic, Fruits, Vegetables
Yield: 36 servings

6 Green tomatoes, chopped 1/2 ts Allspice
6 Tart apples, chopped 1/2 ts Ground ginger
1 c Currants 1/4 c Vinegar
1 c Raisins 1 tb Grated orange peel
3 ts Ground cinnamon 1/2 c Unsweetened orange juice
1 ts Ground cloves

Combine all ingredients in a large, heavy pot. Simmer until thick.
Makes about 3 quarts. Freeze mincemeat in one-cup portions.

1/3 cup serving = 44 calories, 1 Fruit Vegetable choice .6 grams
protein, .2 grams fat, 11.3 grams carbohydrate, 1 gram fiber Cookies
Naturally by Shirley Hartung, Kitchener, Ontario 1989

MMMMM

Title: SESAME SEED PUFFS (JEEN DUEY)
Categories: Chinese, Dim sum, Yee
Yield: 1 servings

-Yield: 3 doz.
-1 recipe of the sweet
– glutinous rice dough*

————————–FILLING————————–
-1 recipe of the sweet
-crescent filling*; -=OR=-
2 c Canned red bean paste
-(Dow-sah)
Sesame seeds
Oil for deep frying

*Recipe is included in this collection. WRAPPING:
Divide dough in half and separate each half into 12
portions. Roll each to form a ball. Flatten by hand to
a 3 inch round. Put 1 teaspoon of red bean paste or
sweet crescent filling in center, press opposite sides
together to seal. Roll again in palms to form a round
ball. Roll ball in sesame seeds. Repeat with rest of
the dough. COOKING: Heat oil in wok over medium heat
(350 degrees in a deep fryer). Deep fry four balls per
batch, moving them constantly so they do not stay at
the bottom. After 2-3 minutes, balls will start to
float. Rotate them with chopsticks or a slotted spoon,
gently pushing them against the side of the wok. (This
action will help the balls retain a rounder shape).
Continue frying them until the balls attain a medium
golden brown color. (Approximately 8-10 minutes.)
Drain on paper towel and cool for 5 minutes before
serving. DO AHEAD NOTES: Jeen Dueys can be made ahead
and kept refrigerated for several days. Reheat by deep
frying or in oven at 350 degrees for 10 minutes.
Source: “Dim Sum” by Rhoda Fong Yee. Formatted for MM
by Karen Adler FNGP13B.

—–

CHOCOLATE PUMPKIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All purpose flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Milk
1/2 c Solid pack pumpkin
1/4 c Melted butter
1 Egg
6 oz Semi sweet chocolate chips
1/4 c Finely chopped nuts

Preheat oven to 400. In large bowl combine flour,
sugar, baking powder, cinnamon, and salt; make a well
in the center. In a small bowl, combine milk,
pumpkin, butter and egg; add to well in flour mixture.
Add chocolate chips; stir until dry mixture is
moistened. Spoon mixture into greased muffin cups,
filling each 3/4 full. Sprinkle 1 tsp. nuts over each
muffin. Bake at 400 for 18-20 minutes. Cool 5 minutes;
remove from pans, completely cool on racks. This
recipe makes 12.

– – – – – – – – – – – – – – – – – –

Title: Mustard Sauce *** (kxvr83a)
Categories: Condiment, Sauces, Chinese
Yield: 1 servings

1/4 c Dry mustard
1/8 ts Salt
1 Egg
2 tb Sugar
1/4 c Cider vinegar
1/2 c Mayonnaise

I too like Mustard Sauce, and have enjoyed making it for many years.
Recently, I came upon this recipe in the Pillsbury Spring Celebrations
classics 27, 1983. It’s great with won tons, and on sandwiches. In
small saucepan, combine dry mustard, sugar, salt, vinegar and egg.
Cook over low heat 2 to 3 minutes until thickened, stirring
constantly. Chill 10 to 15 minutes; stir in mayonnaise.
Refrigerate leftovers 3/4 cup. This recipe has more flavor than the
others. If you use any recipes that taste bland, including restaurant
offerings, I usually touch them up with a slight amount of sugar and
salt. Dry Mustard, which I purchase by the pound, vinegar and water
has very little flavor. Hope this helps. Merry Christmas and May God
Bless You. Karin in San Jose FROM: KARIN DAWSON (KXVR83A)

MMMMM