PINEAPPLE MUFFIN COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
1 1/2 c Sugar
1 Egg
1 c Crushed pineapple with juice
3 1/2 c Flour
1 t Baking soda
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Walnuts, chopped

A last minute substitute gave a new twist to an old
Amish recipe for raisin cookies. The cupboard was bare
so leftover pineapple was substituted for the raisins.
Everyone preferred the pineapple version. (Editor’s
Note: We called these Pineapple Muffins Cookies,
because they came out big and soft.)

Preheat oven to 350ø.

In a large mixing bowl, cream shortening, sugar and
egg. When light and fluffy, stir in crushed pineapple
with juice.

Sift flour, baking soda, salt and nutmeg together and
stir into batter. When the mixture is well blended,
stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking
sheets. Bake at 350ø for 8-10 minutes. Cool on wire
racks.

Yield: 5 dozen. Heather Hephner, Associate Editor,
Food Family Life, Better Home and Gardens, Des
Moines, IA.

Randy Shearer

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Title: HOT SAUCE B1
Categories: Sauces, Chinese, Vegetables, Main dish
Yield: 6 servings

3/4 c Ketchup
1/2 ts Bean sauce (found in
-chinese groceries)
1 dr Hot oil (may be doubled)
3 dr Sesame oil
1 ts Sugar (rounded)
Chopped garlic; to taste
Chopped ginger; to taste
Dry sherry; to taste
Salt pepper; to taste

Combine all ingredients and mix well.

Note: To make hot oil, place a handful of dried red
peppers in a bowl. Pour hot oil over let sit. This
will keep for several weeks. When needed, use the oil
not the peppers.

Garlic, ginger dry sherry are, to Chinese, what salt
pepper are to Americans. Add them, whenever!

Temperature (s): HOT Effort: EASY Time: 00:05 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: TO BE
USED IN MING SHRIMP

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Title: Cherry Cookie Pizza
Categories: Cookies
Yield: 12 servings

—-crust—-; * see note
1 1/3 c Margarine; softened
2 Egg whites; whipped
2 tb Skim milk
2 ts Vanilla
4 c Unbleached flour
1 1/2 c Granulated sugar
2 ts Baking powder
—-topping—-
16 oz Fat-free cream cheese;
-softened
1/4 c Powdered sugar; sifted
21 oz Cherry pie filling; chilled

Recipe by: Comstock® Makin’ It Easy Recipes
Preparation Time: 0:15
Preheat oven to 350. Prepare a 12″ pizza pan with cooking spray and flour;
set aside. To prepare crust, combine margarine, egg white, milk, and
vanilla in a mixing bowl. In another mixing bowl, combine flour,
granulated
sugar, and baking powder. Mix wet ingredients with dry ingredients just
until moistened. On a lighty, floured surface, roll dough into a 12″
circle. Press into prepared pizza pan. Bake for 7 minutes or until golden
brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and
cream cheese. Spread over cooled cookie crust to within 1/2″ of edge.
Spoon
cherry pie filling over cream cheese layer.

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CHRISTMAS KEDGEREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Holiday
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
2 c Cooked rice
2 c Smoked yellowfish
3/4 c Heavy cream
1 t Curry powder
Salt to taste
4 Hard boiled eggs
3 tb Chopped parsley

CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare
hard boiled eggs. Cook rice, fluff gently and
refrigerate. 2. Prepare fish. You can use any fish or
shell fish but I use thick
slabs of smoked yellowfish, or thick slabs of
smoked haddock. Thin
fillets tend to break up into pieces too small.
Place fish in pan,
cover with water, and heat gently until just
before boiling point.
Drain and refrigerate. Allowing fish to boil will
turn it into mush
during final cooking. CHRISTMAS MORNING
PREPERATION (15 MINUTES) 1. In a microwave dish or
double boiler, melt butter and heat cream
(reserving 3 T for moisture adjustment). Add
cooked rice and mix well. 2. Gently break cold fish
into bite size pieces and add to mixture.
Chop hard boiled eggs and add to mixture. 3.
Adjust moisture before heating mixture. Microwave
mixture should be
moist but not damp. If using doubleboiler to heat
mixture, add reserved
cream until mixture is slightly sloppy or it will
dry out during
heating. 4. Heat mixture in microwave on high,
stirring every minute until hot.
Garnish with chopped parsley and serve.

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SOUR CREAM WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Whole wheat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Sour Cream
2 tb Apple Juice,Bottle Or Can
1 1/2 Egg Beaters
1 1/2 tb Sugar
1/3 ts Salt
1/3 ts Baking Soda
1 1/2 tb Gluten
3 c Whole-Wheat Flour
2 ts Yeast

NOTES : Sandwich bread. Rises moderately high. 86 cal/oz D. German IV
page 24 – medium

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Title: Grits Casserole
Categories: Vegetables Londontowne
Servings: 6

4 c Milk 1 c Hominy grits
1/2 c Butter or margarine 1 ea Roll garlic cheese
2 ea Eggs, well beaten 1/2 c Cheese, grated

Bring 3-1/2 c milk to boiling in medium saucepan. Gradually stir in grits.
Gook over medium heat , stirring constantly, until thick (about 10
minutes). Remove from heat. Add butter and garlic cheese; stir until
melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake
in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated
cheese over top. Bake 15 minutes longer.

Mrs. Harold T. Cook

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QUICK GAZPACHO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

7 md Tomatoes (about 1 3/4 lb)
3 sl Italian bread (3/4-inch
-thick)
1 md Garlic clove
2 tb Red wine vinegar
1/3 c Olive oil
4 c Tomato juice, chilled
2 c Canned beef broth, chilled
2 tb Fresh basil leaves, minced
-(or 2 tsp dried)
1 lg Green bell pepper
1 md Onion
1 md Cucumber
2 ts Worchestershire sauce
1/2 ts Hot rep pepper sauce
1/4 ts Salt
1/4 ts Freshly ground black pepper

PREPARATION: Core and seed the tomatoes. Tear the
bread into small pieces. Peel the garlic and put into
the workbowl of a food processor along with the
tomatoes and bread. Pulse three times until blended.
With the motor running, pour the vinegar and oil
through the feed tube and process until smoothly
pureed. Mix the tomato puree, tomato juice, beef
broth, and basil together in a large bowl and
refrigerate until chilled. Stem, quarter, and seed the
bell pepper. Peel and quarter the onion. Peel and
halve cucumber lengthwise, remove the seeds with a
spoon, and cut pieces in half. Place all the
vegetables in the food processor and pulse until
coarsely chopped. Stir the vegetables,
Worchestershire sauce, hot red pepper sauce, salt an
pepper into the soup. Served chilled.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

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Title: Burgers in Foil
Categories: Camping, Meats
Yield: 4 Servings

1.00 .to 1 1/2 lb ground beef
4.00 16-inch squares aluminum
. foil
4.00 Carrots; sliced
1.00 cn Potatoes; 16oz, sliced
2.00 sm Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt pepper to taste

Separate meat into 4 portions. Place each in the center of a square
of
foil. Top with equal portions of chopped carrots, potatoes and
peppers. Season with dehydrated onions, Worcestershire sauce, salt
and pepper to taste. Seal foil, checking for leaks. Place on hot
coals for 10 to 15 minutes per side.

Makes 4 servings.

Nutritional analysis: per serving: 389 calories, 22g fat, 548mg
sodium, 95mg cholesterol, 52% of calories from fat.

** Dallas Morning News — Food section — 7 Jun 95 **

Scanned and formatted for you by The WEE Scot — paul macGregor

MMMMM

Tarantula Jack’s 1989 World Champion Chili

Recipe By : Jim Ridley (jridley@atk.com)
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lb. Top Round — 1/2 in. cubed
8 Oz. Can Tomato Sauce
2 Medium Onions — grated
7 Tbs. Chili Powder
2 Large Garlic Cloves — minced
2 Tbs. Ground Cumin
2 Cans Chicken Broth — (10 oz. each)
1 Cup Water — (if necessary)

Saute the beef in a large skillet. Put into a large pot and simmer,
covered, with onions, garlic, and broth for 1-1/2 hours.

Add the tomato sauce, chili powder, and cumin. Stir; simmer on low for
another hour. Add water if needed. Stir occasionally.

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CHRISTMAS CANDY CANES

Recipe By : COOKING LIVE SHOW #CL8779
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup granulated sugar
1/2 cup crushed peppermint candy canes
or hard peppermint candies
1/2 cup (1 stick) salted butter or
margarine, at room temperature
1/2 cup plain or butter-flavored shortening
1 cup confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon liquid red food coloring

Adjust two racks to divide the oven into thirds. Preheat the oven to
375 degrees. Have ready two ungreased baking sheets. In a small bowl,
mix the sugar with the crushed candy; set aside.

In a large bowl, with an electric mixer at medium-high speed, beat
together the butter, shortening, confectioners’ sugar, egg, vanilla,
and peppermint extract until light and fluffy, 2 or 3 minutes. With
the mixer at medium-low speed, gradually add the flour, beating just
until blended. Remove half of the dough from the bowl and set aside on
a sheet of waxed paper. To the dough remaining in the bowl, add the
red food coloring and beat until evenly colored. (At this point both
of the doughs can be tightly wrapped separately in aluminum foil and
refrigerated for up to a week or frozen for up to three months. If
frozen, thaw in the refrigerator and bring to room temperature before
proceeding.)

For each candy cane, scoop 1 teaspoonful of the plain dough and the
same amount of pink dough. Roll each scoop between the palms of your
hands to make a 4-inch rope. Twist the ropes together and shape into a
candy cane. As they are made, arrange the canes on an ungreased baking
sheet, spacing them about 1 inch apart.

Bake for about 9 minutes until firm to the touch and barely golden.
Reverse the baking sheets on the racks and from front to back once
during baking. The moment the cookies come from the oven, sprinkle
each one with the sugar-and-peppermint mixture. With a wide turner,
immediately transfer the cookies to wire racks to cool completely.

Store in a tightly covered container, separating the layers with
sheets of waxed paper.

Yield: About 48 cookie

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