No-Bake Chocolate Oatmeal Cookies

Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time :0:10
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups sugar
1/2 Cup margarine
1/3 Cup milk
1/4 Cup pecans — chopped
1/4 Cup dried coconut
2 Cups oats — quick-cooking
6 Ounces chocolate — small pieces
2 Tablespoons candied citrus peel

* Use candied lemon peel or other fruit peels if preferred.

1. Fit the steel knife blade into the work bowl of a food processor.
Process sugar, margarine and milk until
mixture is smooth. Add pecans, coconut, orange peel, oatmeal and chocolate
pieces (use semi-sweet for best taste).
Process with 5-6 quick on/off motions to mix well.
2. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls
onto waxed paper. Refrigerate at least 1
hour before serving. To store, put into an airtight container and refrigerate.

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ROSE HIP CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pt Dried rose hips, seeds
-removed or
1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine
-vinegar
1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled,
-cored and chopped
2 ts Ground ginger
3/4 ts Cayenne pepper
1 t Ground cloves
1 lg Clove garlic, minced
1/2 lb Brown sugar
1/8 c Fresh lemon juice
1/8 c Fresh orange juice,
-unsweetened
1/2 ts Grated orange rind

Needed: large, heavy saucepan; canning jars, parafin,
cellophane, plastic-lined lids or jars with hinged
lids and rubber seals.

Remove seeds from rosehips. Soak the rosehips,
raisins or sultanas, and apples in vinegar overnight.
After soaking, place the rosehips with remaining
ingredients in a large, heavy saucepan. Bring the
mixture to a boil oveer high heat, then reduce heat
and simmer, stirring occasionally, until mixture is
thickened. Leave to cool, then place chutney in clean,
dry jars and cover with parafin and cellophane and
plastic-lined lids (or glass jars with rubber seals
and hinged lids). Store chutney in a cool place. Keep
for at least a month before using. Like all chutneys,
this one improves with age. It goes well with,
turkey, ham, or game and is good during the winter
holidays.

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Title: Shrimp-Pesto Salad
Categories: Pasta, Ethnic
Yield: 6 servings

3 c Uncooked medium shell macaro
1 tb Olive or vegetable oil
1 c Pesto or
1 Container (8 ounces) pesto
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 Italian plum tomatoes, each
-Into 4 wedges
4 c Coarsely shredded spinach
Grated parmesan cheese, if
-desired
1 pk (6 ounces) frozen tiny
-Shrimp, thawed

Cook macaroni as directed on package. Rinse in cold water and drain; toss
with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2
cups macaroni and 2 cups spinach on olive mixture; repeat with remaining
macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp.
Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515
CALORIES PER SERVING.

—–

Pumpkin Pie

Recipe By: James L. Diller
Serving Size: 6
Preparation Time: 1:00
Categories: Pies

Amount Measure Ingredient Preparation Method
2 cups pumpkin
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon cinnamon
1 cup brown sugar
3 whole egg
1 1/2 tablespoons cornstarch
1/4 teaspoon cloves
1 each pie crust

Cut Pumpkin in half and remove seeds. Bake until soft. Peel away skin.
Puree In Blender. Pour Pumpkin in large mixer bowl and add beaten eggs,
sugar, salt, cornstarch Spices. Gradually add scalded milk and mix
thoroughly. Pour Mixture into unbaked pie crust. Sprinkle cinnamon over
top. bake at 425 degrees for 10 minutes, then reduce heat to 350
degrees and continue baking for 30 minutes.

PFANNKUCHEN OR GERMAN PANCAKES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : German Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pancake – 2 servings
Combine and stir until
-smooth:
4 Beaten egg yolks
2 tb Cornstarch
1/4 c Lukewarm milk
1/4 c Lukewarm water
3/4 ts Salt
1 tb Sugar
Grated rind of one lemon
Beat until very stiff:
4 To 5 egg whites
Fold them into the yolk
-mixture. Melt in a heavy
-10-inch
Skillet:
2 tb Butter
When the skillet is hot,
-pour in the pancake batter.
-Cook
It over a medium heat,
-partly covered with a lid,
-for about
5 Minutes. Or the batter may
-be cooked until it begins
-to

set and then be placed briefly in a preheated 400
degree oven until it is puffed and firm. Cooking time
in all is about 7 minutes. It should puff up well, but
it may fall, so serve it at once with: Confectioner’s
sugar and cinnamon or lemon juice; covered with jam or
jelly and rolled; or with wine, fruit, or rum sauce.

From the Joy of Cooking

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Title: Bouillabaisse #3
Categories: Soups/stews, Fish/sea
Yield: 6 servings

1 1/2 lb Mussels, cut in pieces 2 Stalks celery, sliced
1 c White wine 1 ts Grated nutmeg
1 1/2 lb Sole, cut in 1″ pieces 1 ts Basil
1 1/2 lb Snapper, cut in 1″ pieces 1 ts Thyme
2 ts Ground saffron 1 Bay leaf
4 tb + 2 tsp butter 2 tb Soy sauce
5 Garlic cloves, crushed 2 qt Water
2 Onions, sliced 12 Slices french bread
1 Carrot, sliced

Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside. Melt
butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover
and simmer for 5 minutes. Add water and wine; bring to boiling; add fish.
Reduce heat and simmer for 10 minutes. Serve with toasted bread.

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Title: QUICK ORIENTAL CHICKEN CASHEWS
Categories: Chinese, Chicken, Microwave
Yield: 6 servings

1 1/2 Microwave spirals uncooked
1 cn (14-oz) chicken chow mein
1 c Ready to serve chicken broth
1/2 c Cashews
Soy sauce

In 2 quart microwave safe casserole, stir together
pasta, chow mein and broth. Cover; microwave at high
8-10 minutes, stirring once, or until pasta is tender.
Stir in cashews and soy sauce to taste.

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Title: Lemon Honey Spread
Categories: Lemon, Sauces, Gift, Holiday, Topping
Yield: 6 servings

1 lb Sugar
4 oz Butter

Shared by Jo Schekman

Finely grated rind and the juice from 4 lemons.(try to avoid the
white part when grating, as this tends to be bitter), and strain the
juice. 4 eggs

Beat the eggs just a little, put all ingredients into a double boiler
or a bowl standing in hot water. Cook slowly until thick, checking
every now and then to make sure all the water in the bottom pan
hasn’t boiled away. Should be nice and thick and smooth. Put into HOT
jars, and cover when cold.

MMMMM

BISQUICK APRICOT-GLAZED POUND CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Alcohol
Cheese Bundt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bisquick
1 1/2 c Sugar
1/2 c Flour
3/4 c Margarine or butter — soft
6 Eggs
8 oz Cream cheese — softened
1 t Vanilla
1/8 ts Salt
—–TOPPING—–
1/2 c Sugar
1/2 c Water
1/4 c Orange-flavored liqueur
—–GLAZE—–
1 c Apricot preserves
1/4 c Sugar

Heat oven to 350~. Grease tube pan, 10×4". Beat
bisquick, 1 1/2 cups sugar, 1/2 cups flour, margarine,
eggs, cream cheese, vanilla and salt in large bowl on
low speed, scraping bowl frequently, 30 seconds. Beat
on medium speed scraping bowl occasionally 4 minutes.
Pour batter into pan. Bake until wooden pick inserted
in center comes out clean, 55-60 minutes. Cool 10
minutes; remove from pan. Heat 1/2 cup sugar and the
water to boiling; reduce heat. Simmer uncovered 2
minutes; cool to lukewarm. Stir in liqueur. Slowly
drizzle over cake. Press preserves thru sieve. Heat
preserves and 1/4 cup sugar to boiling, sitrring
constantly; reduce heat. Simmer uncovered until
slightly thickened, 1 to 2 minutes. Cool slightly;
spread over top, allowing some to drizzle down sides.

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El Mirador Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup mexican
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup long-grain rice
lemon juice
2 tablespoons oil
2 tomatoes — ripe, chopped
2 medium green bell pepper — chopped
1 clove garlic — minced
1 tablespoon chicken stock base
1 cup hot water
2 teaspoons cumin — ground
1/4 teaspoon salt
freshly ground pepper

Cover rice with hot water. Add squeeze of lemon juice and let soak for 5
minutes. Drain thoroughly in colander.
Heat oil in large skillet with tight fitting lid. Add rice and saute until
golden. (note – this takes about 10 minutes and you really have to keep
stirring to keep it from burning) Stir in tomatoes, peppers and garlic and
saute 5 minutes. Add chicken base disolved in water, and seasonings. Reduce
heat, cover, and simmer for 15 minutes.
*Do not remove lid while rice is cooking.
Fluff with fork.

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Per serving: 118 Calories; 5g Fat (36% calories from fat); 1g Protein; 19g
Carbohydrate; 0mg Cholesterol; 97mg Sodium

NOTES : This is the rice for the Chicken Soup El Mirador