Title: Walnut Shortbread
Categories: Cookies
Yield: 12 servings

1 c Softened butter 1 1/2 c Chopped walnuts
3/4 c Icing sugar 12 ea Large walnut pieces
1 ts Vanilla

Cream butter, icing sugar and vanilla until light. Stir in flour and
chopped walnuts.
Pat dough into 9-inch pan with removable bottom. Score with fork into 12
pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie
sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly
brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered
tin container.
From The Gazette 90/12/12.

—–

Title: Slightly Potted Cocktail Franks
Categories: Appetizers, Alcohol
Yield: 36 franks

-JUDI M. PHELPS
1/2 lb Cocktail frankfurters; cut
-in half

MMMMM————————-SAUCE——————————
1/4 c Bourbon
1/2 c Chili sauce
1/4 c Dark brown sugar
2 ts Dijon mustard
2 T Tomato preserves

Combine sauce ingredients and bring to a boil. Simmer 5 minutes.
Add the frankfurters, cover and simmer 15 minutes, stirring
occasionally. Transfer to a chafing dish and have toothpicks
nearby. Makes 36 little franks. Source: Just For Starters by
Gloria Edwinn.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Title: KAY’S SHORTBREAD
Categories: Cookies
Yield: 6 servings

1 c Butter
3/4 c Icing sugar
2 c All-purpose flour
1 ts Cornstarch
1 pn Baking powder
1 pn Salt

In a mixing bowl, cream butter and icing sugar until
light and fluffy. Stir in flour, cornstarch, baking
powder and salt until very smooth. Form into a firm
ball. Place on lightly floured surface. Lightly knead
five or six times. Form level teaspoonfuls into small
balls. Place two inches apart on unbuttered baking
sheet. With fingertips or fork, gently press each ball
to slightly flatten it. If desired, place a cherry
piece in the centre of each. Bake in oven at 325
degrees F for about 15 minutes or until edges are
slightly golden and firm to the touch. Cool. Makes
five to six dozen. From The Gazette, 90/12/12

—–

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

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