BACON, CABBAGE AND PASTA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices bacon, cut up
2 c Coarsely shredded cabbage
2 (14-1/2 oz.) cans beef
Broth
1 (16 oz.) pkg. Green Giant
Frozen Pasta Vegetables
Accent Garden Herb
Seasoning

Cook bacon in large saucepan until crisp; remove bacon and drain on paper
towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir
bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to
a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until
vegetables are tender. From: Pillsbury, Pasta, Rice Beans Shared By: Pat
Stockett

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gingerbread cookies

When I was a kid, my mom always used to make wonderful soft spicy molasses
cookies. I had a craving for these yesterday, so I made a batch, modifying
as I went.

1 c. canned pumpkin
1 c. brown sugar
1 c. blackstrap molasses
3/4 c. rice milk
1 T. cider vinegar
1/2 t. salt
1 fake egg (I forgot to use it though and they were still good)

stir these ingredients together (much easier than the equivalent ‘butter/
creaming step in the original recipe) until there are no lumps of brown
sugar remaining.

add to 3 c. flour in a separate bowl and mix well
4 t. baking soda
2 t. cinnamon
2 t. ginger
1/2 t. cloves
1/2 t. allspice
1/2 t. nutmeg

add flour mixture to wet ingredients and stir until mixed, then add
2 more cups of flour and keep stirring, just until flour is absorbed. Flour
lumps are not desirable, but you don’t want to over-stir either.

Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut
cookies as desired. Bake at 350 until firm (touch a cookie with your finger,
if you can make a print, it’s not done) but do not brown or overcook.

These are great warm, but the cool ones that I’m munching right now are good
too. And of course 2 of them make a great outside to a non-fat-non-dairy
frozen dessert cookie sandwich.

Black Olive Paste

Recipe By : The Frugal Gourmet, Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables
Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Olives, Kalamata — Pitted
2/3 cup Olives, dry cured — pitted
3/4 cup olive oil
a few garlic cloves — peeled
1 tablespoon lemon juice
some parsley
1/2 cup onion, yellow — chopped
1 pinch sugar

Mix in food processor

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Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta

Title: WEST AFRICAN CHICKEN AND GROUNDNUT STEW
Categories: African, Chicken
Yield: 8 servings

2 Whole boneless,
-skinless chicken breasts
-cut into 1/2″ pieces
1 tb Peanut oil
1 md Onion, chopped
1 Garlic clove, minced
28 oz Can whole tomatoes,
-undrained, cut up
15 1/2 oz Can Green Giant Great
-Northern Beans undrained
11 oz Can Green Giant Niblets
-Golden Sweet Corn,
-drained
1 Sweet potato, peeled AND
-chopped
3/4 c Water
1/4 c Peanut butter
1 tb Tomato paste
1 ts Salt
1 ts Chili powder
1/2 ts Ginger
1/2 ts Cayenne
3 c Hot cooked rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
heat to medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add additional
water. Serve stew over hot rice.

—–

Title: SPICED PEAR BUTTER
Categories: Jam/jelly, Fruit, Dips, Relishes
Yield: 1 servings

4 lb Bartlett pears, unpeeled,
-cored, cut into 1″ chunks
1/2 c Dry white wine
2 tb Fresh lemon juice
1 1/2 c Sugar
4 Orange slices
1 Lemon slice
4 Whole cloves
1 Vanilla bean, split length.
1 Cinnamon stick
1/2 ts Ground cardamon
pn Salt

Combine pears, wine and lemon juice in heavy large saucepan. Cover
and simmer until pears are soft, pushing unsubmerged pears into liquid
occasionally, about 25 minutes. Force through food mill or coarse
sieve to remove pear peel. Transfer to processor and puree. Return
puree to heavy large saucepan. Add remaining ingredients. Stir over
low heat until sugar dissolves. Increase heat to medium and boil
gently until mixture thickens and mounds slightly in spoon, stirring
often, about 50 minutes. Discard fruit slices, cloves, vanilla, and
cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch
from top. Immediately wipe rim, using towel dipped into hot water.
Place lid on jar; seal tightly, Repeat with remaining jars. Arrange
jars in large pot. Add boiling water to pot so that at lease 1 inch
of water covers tops of jars. Cover pot and boil rapidly 15 minutes.
Remove jars from pot. Cool to room temperature. Press center of each
lid. If stays down, jar is sealed. (If lid pops us, store butter in
refrigerator.) Store in cool dry place up to 1 year. Refrigerate
after opening.

MMMMM

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Recipe By : Robert Foster
Serving Size : 8 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp vanilla
12 oz. white chocolate, cut into 1/4″ chunks
1 1/2 c coarsely chopped macadamia nuts

Preparation :
Cover 2 cookie sheets with wax paper or foil and set aside. Sift
flour, soda, salt and set aside. Beat butter until creamy at low
speed with mixer. Gradually add sugars and beat until light and
fluffy. Add eggs, one at a time, beating, well beaten each
addition. Add vanilla. Use a 1/4 cup measuring cup to form cookies.
Pack dough into cup so it is even. Drop on baking sheets leaving 3
inches between cookies. Flatten dough slightly. Bake on center rack
of preheated 300 degree oven for 20-25 minutes or until light brown
or edges but slightly, soft in center. Cool 3-5 minutes in pan and
then transfer to wire racks to cool. 2 dozen.

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Star Of Bethlehem (Coffeecake)

Recipe By : Bon Appetit – Christmas
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Entertain
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough————————–
2 Env Dry Yeast
1/2 Cup Sugar
1 Cup Warm Water — 105F-115F
1/2 Cup (1 Stick) Unsalted Butter, — melted and cooled
3 Lg Eggs — ROOM Temp.
1 Tsp Salt
4 Cups All-Purpose Flour — unbleached
Apricot Nut Filling————-
1 c Apricots, Dried — chopped
1/2 c Golden Raisins
1/4 c Apricot Brandy
3 Tbls. Sugar
1/2 c Chopped Pecans (About 2 Oz)
1 Egg Beaten With 2 Tablespoons Milk (Glaze)
1/2 c Chopped Pecans
Icing————–
1 c Powdered Sugar
2 -3 Tsps. Whipping Cream Or Milk
1 tsp Vanilla Extract

For Dough:
Sprinkle yeast and pinch of sugar over warm water in large bowl; stir to
dissolve. Let stand until foamy, about 5 minutes. Mix in butter, eggs,
salt and remaining sugar. Mix in enough flour 1 cup at a time to form
stiff dough. Cover and chill at least 2 hours. (can be prepared 1 day
ahead)

For Filling:
Stir first 4 ingredients in heavy small saucepan over low heat until sugar
dissolves. Cover and simmer until mixture thickens and apricots soften,
about 10 minutes.
Butter two 12 inch diameter pizza pans. Divide dough into 4 pieces. Roll
out 1 piece on lightly floured surface into 8 inch round. Transfer to 1
prepared pan. Spread half of the filling over, leaving 1/2 inch border at
edge. Sprinkle with 1/4 cup pecans. Roll second dough piece into 8 inch
round. Place atop filled round; press edges to seal.
Using lightly floured 2 inch diameter cookie cutter, cut round all the way
through center of dough; do not remove dough round. Using lightly floured
pastry wheel and starting 1/4 inch from edge of inner round, cut all the
way through dough to outside edge. Repeat 11 times, spacing cuts 1 1/2
inches apart at outer edge. Pick up end of 1 dough strip, twist once and
replace on baking sheet. Repeat with remaining dough strips, forming star
shape.
Repeat rolling,filling,cutting and twisting with remaining dough and
filling. Let dough rise in warm area until almost doubled, 35 minutes.
Preheat oven to 375F. Brush glaze over breads. Sprinkle 1/4 cup pecans
over each. Bake until tops are golden brown, about 15 minutes. Transfer
to racks. (Can be prepared ahead). Wrap tightly. Store 1 day at room
temperature or freeze up to 1 month, rewarm before continuing.
For Icing:
Place sugar in small bowl. Mix in enough cream by teaspoonfuls to form
pourable icing. Mix in vanilla. Drizzle icing over warm coffee cakes.
Serve warm or at room temperature.

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TOFU WITH SOUR CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Thai
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Tofu
1/2 c Vegetable oil
1/2 c Onion, chopped
2 tb Sour curry paste, see recipe
1/4 lb Okra, cubed
3 md Tomatoes, cut into wedges
2 tb Cornstarch dissolved in
1/2 c Water
1 tb Lime juice
1/2 ts Salt
1 tb Soy sauce
—–GARNISH—–
2 ea Green onions, chopped

Cube the tofu drain for 10 minutes in a colander.
Heat the vegetable oil in a wok over medium heat.
Stir-fry the onion for 2 minutes. Add the tofu,
spreading it evenly in the bottom of the wok fry
until it begins to change colour. Turn over repeat.
Remove tofu.
Add the curry paste stir-fry for 1 minute. Put the
tofu back in the wok add the okra tomatoes.
Stir-fry taking care not to break the tofu, for 3 to 4
minutes. Add the dissolved cornstarch with the lime
juice, salt soy sauce. Let the mixture cook,
stirring occasionally for 5 to 7 minutes. Garnish with
the green onion serve hot over the rice.

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Oatmeal Currant Buttermilk Drop Biscuits

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup cold, unsalted butter — cut into bits
3/4 cup quick-cooking oats
1/2 cup dried currants, soak in boiling water — 5 minutes
2/3 cup plus 2 T. buttermilk

Into a bowl, sift together the flour, the baking powder, the baking soda, the
sugar, the salt and the cinnamon. Add the butter and blend the mixture until
it resembles meal. Stir in the oats and the currants, drained. Add the
buttermilk and stir until the mixture just forms a soft sticky dough. Drop
the dough by rounded tablespoon onto a buttered baking sheet and bake the
biscuits in the middle of a preheated 425 oven for 15 to 17 minutes, or until
pale golden. Makes about 16 biscuits.

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BANANA-GINGER BRAN MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Ripe banana — mashed
-(about 3 large bananas)
2 ts Baking powder
1/2 ts Baking soda
2 Egg whites
1/2 ts Salt
1/2 c Light brown sugar — plus
2 tb Light brown sugar
1/2 c Oat bran
1 t Ground ginger
1 tb Margarine — melted
1/4 c Crystallized ginger
-finely chopped
1 t Vanilla extract
Peel of 1 lemon
-Grated
1/4 c Golden raisins
3/4 c All-purpose flour
1 tb Powdered sugar
3/4 c Whole-wheat flour
1 tb Lemon juice

1. Spray muffin tins with a nonstick vegetable
cooking spray; set aside.
2. With an electric mixer on medium-low speed
combine the banana, egg whites, brown sugar, melted
margarine, vanilla and lemon peel.
3. Sift together the all-purpose flour, whole-wheat
flour, baking powder, soda, salt and ground ginger.
Stir in the oat bran. Slowly add to the banana
mixture, beating just to blend. Stir in the
crystallized ginger and raisins 4. Spoon into the
prepared muffin tins and bake in a preheated
375-degree oven 20 minutes or until the muffins test
done. Remove the muffins from the tins and place on a
cooling rack.
5. Stir together the powdered sugar and lemon juice
to make a glaze. Immediately brush over the hot
muffins. Let cool a few minutes before serving.

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