Title: ALI’S OATMEAL COOKIES
Categories: Biscuits
Yield: 3 servings

Stephen Ceideburg
1 c Butter-flavored shortening
1 c Granulated sugar
1 c Firmly packed brown sugar
2 Eggs
1 ts Vanilla
1 1/2 c Plus 1 tb sifted all-purpose
-flour, divided
1 ts Baking soda
3/4 ts Salt
2 1/2 c Old-fashioned or:
2 1/2 c Quick-cooking oatmeal,
-uncooked
1 c Finely chopped hazelnuts
1 c Finely diced dried apricots
1 c White chocolate chips

Best Oatmeal Cookie, Oregon State Fair Susan Middleton
and Alisha Delos, Keizer

Preheat oven to 350 degrees. In large bowl, mix
shortening, the sugars, eggs and vanilla. Beat at
medium speed with an electric mixer until well-blended.

Combine 1 1/2 cups of flour, baking soda and salt.
Stir into the shortening mixture. Stir in oatmeal.
Stir in nuts.

Toss apricots with remaining 1 tablespoon flour. Stir
into dough. Stir in white chocolate chips.

Shape dough into 1 1/2-inch balls. Flatten slightly
and place 2 inches apart on ungreased baking sheets.

Bake 11 to 13 minutes until slightly moist in the
center and just beginning to brown around the edges.
Remove immediately to wax-paper-covered paper towels.

Makes 3 dozen

From the Oregonian’s FOODday, 1/12/93.

Posted by Stephen Ceideburg

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DARAGALUSKA (FARINA BALLS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 Eggs
4 tb Farina
1/2 ts Salt

In a bowl, cream butter. Add eggs and stir til
creamy. Add farina and salt and stir until smooth. Let
batter rest for at least 1/2 hr. or more if time
allows. With a tsp. make sm. dumplings like soft
noodles and drop into boiling soup. Cook slowly 15
minutes or til done. FROM: Lisa Crawley TSPN00B

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BLACK BEAN SAUSAGE WITH TOFU AND FRESH CORN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Shallots
3 lg Cloves garlic
1 bn Fresh cilantro
3/4 c Vegetable stock
2 oz Plain unflavored gelatin
1 tb Vegetable oil
2 c Cooked black beans
1/2 ts Salt
1/2 ts Ground white pepper
1/2 md Green bell pepper
1 sm Carrot, peeled
1/4 c Firm tofu
1/4 c Fresh corn kernels

Mince the shallows and garlic. Chop the cilantro. Set
aside. Heat oil in a heavy saute pan over moderate
heat. When oil is hot, add the shallots and garlic.
Saute for 2 to 3 minutes or until tender. Set aside to
cool. Place the beans, salt, and white pepper in a
food processor fitted with a metal blade and process
until beans are pureed. Transfer to a large bowl.
To make garnis, remove seeds and membrane from the
bell pepper. Cut the pepper and carrot into very small
(1/8 in.) dice. Heat oil in a saute pan over moderate
heat. When oil is hot, add pepper and carrots and
saute for 2 to 3 minutes or until tender. Cool
_completely_. Drain and towel dry tofu. Cut the tofu
into very small (1/8 in.) dice. Add tofu, corn, and
cooled sauteed vegetables to bean mixture, stirring to
combine. Transfer to a bowl. Pour stock into a double
boiler. Sprinkle the surface with gelatin and allow
it to _bloom_ for about 10 minutes. Heat gelatin to a
syrupy consistency over water that is 100 to 110
degees F. Remove and allow gelatin to thicken
slightly. Set the bowl of bean/vegetable misture into
a large bowl filled with ice and stir occasionally as
it cools. Add the gelatin. folding to combine, and
continue stirring until thickened and well chilled.
To assemble sausage, spoon mixture onto a sheet of
plastic wrap in a long line. Roll up (like a cigar),
twisting the ends closed and securing with butcher’s
twine, if desired. Chill 3 or 4 hours or overnight.
To serve, remove plastic and cut on the bias into
1/2-inch- thick slices.

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FIDDLEHEAD QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1/2 c Cream or evaporated milk
3 Eggs
1/2 ts Salt
1/4 ts Pepper
2 tb Scallions — minced
1 c Swiss cheese — grated
18 Fiddlehead crosiers — cooked
— don’t use stems
4 sl Bacon — crisp-fried
Grated nutmeg
1 8″ pastry shell — unbaked

In a small bowl, combine the milk, cream and eggs;
beat with a rotary egg beater. Add the salt, pepper
and onions. Sprinkle half of the grated cheese in the
bottom of the pastry shell. Arrange the fiddlehead
tips over the cheese, then add the bacon, breaking it
into bite-sized pieces. Pour in the milk mixture, add
the rest of the cheese, and grate fresh nutmeg over
the top.

Bake at 375 F. for 30 minutes, or until a knife
inserted in the custard comes out clean.

Yield: 4 to 6 servings.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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Blend first 7 ingredients in processor or blender. Add Parmesan cheese
and blend just until combined. Season to taste with salt. Can be
prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad. Serves 4.

Onion Soup with Cheese Toast

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups onions — sliced or chopped
2 cups boiling water
2 cups milk
large lump of butter
1 cup cheese bread — grated
salt and pepper
4 slices buttered toast

1. Cook the onions in salted water until tender, add the milk and
simmer together
for about 10 mintues.
2) Add the butter and pepper.
3) Put a slice of the buttered toast in each flat bottomed soups dish,
heap grated cheese
on the toast, and pour the soup broth over top.

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NOTES : Not your traditional Onion Soup Au Gratin.. but it sounds good.

Title: INDOOR S’MORES
Categories: Candies, Snacks, Desserts
Yield: 48 servings

2/3 c Light corn syrup
2 tb Butter or margarine
11 1/2 oz Nestle milk chocolate
-morsels
1 ts Vanilla
10 oz Golden Grahams cereal (about
-8 cups)
3 c Miniature marshmallows

Makes 48 squares

*DIRECTIONS*

Grease a 13x9x2″ rectangular pan. Heat corn syrup, butter and chocolate
morsels to boiling in 3-quart saucepan, stirring constantly; remove from
heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly
until completely coated with chocolate. Fold in marshmallows, 1 cup at a
time. Press mixture evenly in pan with piece of waxed paper. Let stand
until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares.

From Golden Grahams Cereal box

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PEPPER- -TOMATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Ground red chile (or more)
3 tb Olive or sunflower seed oil
2 md Red onions, thinly sliced
2 Bay leaves
1/8 ts Ground cloves
1/4 ts Ground coriander
5 Parsley sprigs — chopped
4 Garlic cloves
— peeled coarsely chopped
Salt
1 lb Red peppers or pimientos
— thinly sliced
1/2 lb Chopped savoy -ÿÿ
— Smooth-Skinned Cabbage
6 c Stock
1 lb Very ripe tomatoes — peeled,
— seeded and chopped
— (juice reserved)
Chopped cilantro
— for garnish

Remove stems, Seeds veins from chiles. Tear flesh
into a few large pieces, cover with 1 cup water in
small saucepan and bring to boil. Simmer 20 minutes,
then puree in blender. Heat oil in pan and add onions,
bay leaves, cloves, coriander, parsley and garlic.
Cook over medium heat several minutes until onions
have begun to soften, then add salt, peppers and
cabbage. Stir to combine and coat vegetables with oil.
Add 1/2 cup water or stock, cover pan and cook over
low heat 10 minutes. When vegetables have wilted, stir
in 1/4 cup pureed chiles or 1 to 2 teaspoons chile
powder. Add tomatoes, their juice and remaining water
or stock. Bring to boil, then reduce heat, cover and
simmer very slowly 30 minutes. When finished cooking,
remove bay leaves and puree soup until completely
blended. Return it to pan and season with salt, if
needed. Add more chile if desired. Serve soup with a
sprinkling of chopped cilantro.

Deborah Madison, “Prodigy Guest Chefs Cookbook”

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Title: Suitable Containers, Covers, and Weights for Fermenting Food
Categories: Canning, Pickles, Preserves
Yield: 1 text

A 1-gallon container is needed for each 5 pounds of fresh vegetables.
Therefore, a 5-gallon stone crock is of ideal size for fermenting about
25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass
containers are excellent substitutes for stone crocks. Other 1- to
3-gallon non-food-grade plastic containers may be used if lined inside
with a clean food-grade plastic bag. Caution: Be certain that foods
contact only food-grade plastics. Do not use garbage bags or trash
liners. Fermenting sauerkraut in quart and half-gallon Mason jars is an
acceptable practice, but may result in more spoilage losses.

Cabbage and cucumbers must be kept 1 to 2 inches under brine while
fermenting. After adding prepared vegetables and brine, insert a
suitably sized dinner plate or glass pie plate inside the fermentation
container. The plate must be slightly smaller than the container
opening, yet large enough to cover most of the shredded cabbage or
cucumbers. To keep the plate under the brine, weight it down with 2 to 3
sealed quart jars filled with water. Covering the container opening with
a clean, heavy bath towel helps to prevent contamination from insects
and molds while the vegetables are fermenting. Fine quality fermented
vegetables are also obtained when the plate is weighted down with a very
large clean, plastic bag filled with 3 quarts of water containing 4-1/2
tablespoons of salt. Be sure to seal the plastic bag. Freezer bags sold
for packaging turkeys are suitable for use with 5-gallon containers.

The fermentation container, plate, and jars must be washed in hot sudsy
water, and rinsed well with very hot water before use.

===========================================================

* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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ANASAZI BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Anasazi beans, dry — picked
-over and rinsed
Vegetable stock or water
1 md Onion — chopped
2 lg Garlic cloves — pressed or
-minced
1/4 ts Coriander
1/2 ts Cumin
1 Jalapeno or other pepper
-finelychopped
Salt to taste
Green onions — minced, and/or
-cilantro leaves for garnish

Cover the beans in water and soak overnight, allowing
extra water for expansion. Drain, reserving soaking
water. Measure soaking water and add stock or water to
equal 6 cups. Pour into pot.

Add remaining ingredients except salt and bring to a
boil. Cover, reduce heat andcook at a low simmer for 1
1/2 to 2 hours, or until beans are tender. season with
salt to taste and serve hot, garnished with green
onion and/or cilantro. Makes 4 servings.

Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb;
0 chol; 422 mg sod; 6 g fiber; vegan.

Vegetarian Times, Nov 93/MM by DEEANNE

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