Title: Lemon Pepper Popovers
Categories: Breads, Low fat
Yield: 6 servings

1 c Flour, unbleached white
1 c Skim milk; at room temp
1 tb Olive oil, extra virgin
1/4 ts Salt; or to taste
1/2 ts Black pepper;coarsely ground
-or cracked
2 ts Lemon rind; freshly grated
3 ea Egg whites;lightly beaten

*Anne’s note:I’d omit the salt to reduce the sodium

“These delicious popovers take advantage of lemon’s strong affinity
with freshly ground black pepper. They rise best in baked in deep
molds in a very hot oven. One of the best ways to grate lemon peel is
to remove the zest in strips using a vegetable peeler, then grind it
to a powder in a spice mill.”

Preheat oven to 450F. Sift the flour into a mixing bowl and gradually
whisk in the milk. Add the remaining ingredients, whisking just to
mix. The mixture should be the consistency of heavy cream. If
necessary, add more milk. Grease popover molds or muffin cups with
vegetable oil spray or a little olive oil. Fill each mold 1/2 full.
Bake for 15 minutes without opening the door. Reduce heat to 375F and
continue baking for 20 to 25 minutes, or until the popovers are
browned. Unmold and serve at once.

119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166
sodium, 1 mg cholestrol

MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen’s High-Flavor
Low-Fat Cooking_ posted by Anne MacLellan

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Almond Butter Cookies (Sandwiched with Jam)

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A07
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups ground almonds
1 cup sugar
1/2 pound unsalted butter (2 sticks)
2 cups unbleached allpurpose flour
1 teaspoon salt
1 tablespoon water

Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend
in butter. Add dry ingredients. Add water and blend well. Shape into a
flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll
out onto lightly floured board until approximately 1/4-inch thick. Cut
into desired shapes, and place on parchment covered baking sheet about
2 inches apart. Bake until golden brown. Cool. Sandwich with strained
or seedless jam (raspberry is great!) or chocolate ganache.

Yield: 5 dozen Sandwich Cookies

– – – – – – – – – – – – – – – – – –

Title: LEMON BASTING SAUCE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————–POULTRY, PORK, LAMB, FISH—————–
1/4 c Lemon juice
1/2 c Olive oil
1 Small garlic clove; minced
1 pn Dried oregano; crushed
1/2 ts Finely grated lemon peel
Salt freshly ground pepper
-to taste

Combine all ingredients in a bowl. Makes about 3/4 cup

—–

Title: Angel Biscuits #2
Categories: Breads, S_living
Yield: 48 Biscuits

—————————-NORMA WRENN NPXR56B—————————-
5 c Sifted self-rising flour
1/3 c Sugar
1 ts Baking soda
1 c Shortening
2 pk Yeast dissolved in
1/4 c Warm water
2 c Buttermilk

Combine flour, soda, and sugar; cut in shortening and
stir in yeast and buttermilk. Be sure to mix well.
Keep covered in refrigerator at least an hour or two
before using. Roll out and cut as desired. Plae on
greased pan. Let rise for 2 hours. Bake at 450~ for
about 10 minutes. NOTE: Dough will keep in
refrigerator as long as a week.
Source: Southern Living Hall of Fame, A Taste of
Georgia

—–

POTATO BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mashed potatoes
2 tablespoons butter
1/2 teaspoon baking soda
1 cup buttermilk
1 tablespoon honey
2 cups flour
2 teaspoons baking powder
1 tablespoon brown sugar

Stir butter into potatoes. Dissolve soda in buttermilk, add honey. Mix
baking powder, sugar, flour, adding in milk as you go. Press into 3/4″ pad,
cut biscuits. Bake at 400 until done.

– – – – – – – – – – – – – – – – – –

Title: RED COOKED EGGS #2
Categories: Chinese, Appetizers, Eggs
Yield: 6 servings

8 Eggs
1/2 c Dark soy sauce
1/2 c Light soy sauce
1/2 c Dry sherry
3 tb Sugar
2 ts Whole cloves
3 Thin slices fresh gingerroot
2 ts Grated orange zest
2 Pieces (2 inches each)
-cinnamon stick

Place eggs in a medium saucepan; cover with cold
water. Heat over medium heat to boiling. Reduce heat
to low; simmer, uncovered, about 15 minutes. Remove
from heat; run cold water into pan until cool. Let
eggs cool in cold water. Drain. Lightly tap shells
all over with back of spoon; do not crack so hard that
shells actually come loose.

Return eggs to saucepan; add remaining ingredients.
Add cold water to cover egg; heat over medium heat to
boiling. Reduce heat to low; simmer, covered, about
1-1/2 hours.* Remove from heat. Let cool to room
temperature in cooking liquid.

Refrigerate eggs, in cooking liquid, until serving
time**. At serving time, drain eggs, discarding
liquid; shell eggs and leave whole or cut in half.

* Heat may be turned off at any time and cooking
resumed later

** The longer the eggs soak, at least several hours,
the better flavor they will have. They can be done
several days in advance.

From: Cuisine Aug./82 Shared By: Pat Stockett

—–

Tzatziki Sauce – Frugal Gourmet

Recipe By : skthom@ccmail.monsanto.com (Sheri Thomasson)
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Greek
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint plain yogurt
1 unpeeled cucumber — chopped fine
1 Clove garlic — crushed
1/2 Cup olive oil
Juice of 1/2 lemon
1 Teaspoon salt
Parsley

To the yogurt add the cucumber, garlic, olive oil, lemon juice
and salt. Blend well with fork. Top with parsley. Refrigerate.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Mint Meltaways
Categories: Cookies, Candies, Chocolate
Yield: 12 servings

1 1/2 c Mint-Chocolate Chips; * 1 ea Egg Yolk; Large
3/4 c Butter; Softened 1 1/4 c Flour; Unbleached
1/2 c Confectioners’ Sugar; Sifted

———————————–GLAZE———————————–
1/2 c Mint Chocolate Chips; * 2 tb Almonds; Toasted, Chopped
1 1/2 tb Vegetable Shortening

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup
of mint chocolate chips; stir until smooth. Set aside. In a large bowl,
combine butter, confectioners’ sugar, and egg yolk. Beat until creamy.
Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8
to 10 minutes. Allow to stand for 3 minutes before removing from cookie
sheets. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling) water the remaining 1/2 cup of
mint-chocolate chips and vegetable shortening. Stir until chips are
melted and mixture is smooth. Drizzle each cookie with 1/2 t of the
glaze; sprinkle with almonds. Chill until set. Stor in airtight
container in the refrigerator.

—–

Pumkincookies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 1/2 cups Butter
2 cups Quick Cooking Oats
2 cups Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 Egg
1 teaspoon Salt
1 teaspoon Vanilla
1 can Pumkin,solid — packed (16oz)
1 cup Chocolate Chips
1 cup Raisins
1 cup Chopped nuts
1/2 package M M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar
and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix
in dry ingridients, beat in cup by cup, mix all well.
Drop on cookiesheets by teaspoonfulls, leave space they will spread
out. Bake 20-25 minutes, or until firm and lightly golden brown.
Remove from cookie sheets, cool on racks. Decorate with M M right away
or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon
grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze
the cookies with it, or decorate with jelly beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

– – – – – – – – – – – – – – – – – –

Title: Beet Nut Bread
Categories: Breads, Roots
Yield: 1 servings

3/4 c Shortening
1 c Sugar
4 Eggs
2 t Vanilla
2 c Shredded beets
3 c Flour
2 t Baking powder
1 t Baking soda
1/2 t Cinnamon
1/4 t Ground nutmeg
1 c Chopped nuts

(From Kraft’s Fresh Focus, February 1987.)

Beat shortening and sugar until light and fluffy. Blend in eggs and
vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir
in nuts. Pour into greased and floured 9×5″ loaf pan. Bake at 350’F.
for 60-70 minutes or until wooden toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan.

Makes 1 loaf.

Nutritional analysis per serving: 441.8 calories; 23.1 grams total
fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams
carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.

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