FIFTEEN-BEAN CROCKPOT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Casseroles
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Bean soup mix — discard the flavorin
1 large Onion — chopped
1 teaspoon Garlic
1 teaspoon Celery salt
2 Celery stalks — chopped
1 Bay leaf
1 dash Cayenne pepper
1 pound Kielbasa sausage

Soak beans overnight. Drain. In crockpot, cover beans with water. Add all
other ingredients except sausage. Cover and cook on high for one hour;
turn to low and cook overnight. Stir once or twice during cooking. One
hour before serving, check the texture of the soup. If too thin, mash
some of the beans. Add sliced keilbasa. Cook one hour more. Serve with
rice or bread.

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Title: PEANUT BUTTER EASTER EGGS
Categories: Candy, Pnutbutter, Chocolate
Yield: 1 servings

1/4 lb Butter, softened
1 18-oz jar of peanut butter
1 lb Confectioner’s sugar
1 pk Semi-sweet chocolate chips

1. Mix together everything except the chocolate chips. 2. Shape into
eggs. 3. Let dry overnight. 4. Melt Chocolate chips in a double
boiler and dip shaped eggs into melted chocolate.

MMMMM

Title: Apricot-Walnut Strudel Cookies
Categories: Cookies
Yield: 2 servings

Mmmm—————-
————pastry—–
—————————
1/2 c Sour cream
1/4 c Unsalted butter, softened
1 c Flour
1/4 ts Salt
Mmmmm—————
————filling—- — €
—————————
2/3 c Apricot jam
2/3 c Walnuts, chopped
2 tb Raisins
2 tb Golden raisins

1. With an electric mixer on medium speed, blend the sour crem and
butter until smooth, about 2 minutes. Add the flour and salt and
blend until the dough comes together, about 30 seconds.

2. Form the dough into 2 disks, wrap in plastic and chill overnight.

3. Remove the dough from the refrigerator and let soften slightly, for
about 10 minutes. Preheat oven to 350 degrees F, with a rack in the
middle. Lightly grease a baking sheet.

4. On a lightly floured surface, roll out each disk to a circle about
9 to 10 inches in diameter and less than 1/8 inch thick.

Prepare the Filling:

5. Spread 1/3 cup apricot jam over the surface of 1 disk, leaving a
1/4 inch border around the edges. Sprinkle 1/3 cup of the walnuts, 1
tablespoon of the raisins and 1 tablespoon of the golden raisins over
the jam.

6. Roll up the dough jelly-roll fashion, pinching the ends together.
Carefully lift the roll with your hands and transfer to the baking
sheet. With a sharp knife, slice the roll halfway through into about
12 sections.

7. Repeat the procedure with the remaining dough and filling.

8. Bake for 40 to 45 minutes, or until golden brown. Cool on the
baking sheet for 5 minutes. Cut the slices through; cool completely
on the sheet. Store in an airtight container for up to 1 week or
freeze for several months.

Source: Corby Kummer’s “Joy of Coffee”

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Bisquick Cobbler

Recipe By : Joel Ehrlich
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Bisquick
1 Cup Milk
1 Cup Sugar
1 Stick Margarine
1 Large Can Peaches — in Heavy Syrup

Preheat the oven to 350 degrees.
Melt the margarine in the (13“x9”) pan.
Mix the milk, sugar and Bisquick together in a bowl.
Pour into the melted margarine.
Pour off half the syrup from the peaches.
Spread the peaches with the remaining syrup on top of the batter.
Bake 45 minutes.
Serve warm.

Yields 1 13"x9″ Pan

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Chocolate Doughnuts

Recipe By : Grace Irvin, Warren Maine
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
2 eggs
1 1/2 cups sugar
1 cup buttermilk
3 ounces chocolate
1 teaspoon soda — rounded
pinch ginger
pinch salt
pinch vanilla
3 cups flour

Mix together, fry in deep fat.

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Rugalah

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Jewish Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
KITCHEN
—–FILLING—–
1 cup Walnut — finely ground
1 cup Raisins — or currents
1/2 cup Sugar
1 tablespoon Cinnamon
—–COOKIE DOUGH—–
3 1/2 cups Flour
1 cup Sugar
2/3 cup Butter — unsalted
3 large Eggs
2 tablespoons Honey
2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Butter — melted

The recipe I use that I got from Bon Appetit
For Filling Combine walnuts, raisins or currents, sugar and cinnamon in
small bowl and blend well. Set aside.

For Dough Combine 3 1/2 cups flour with sugar, butter, eggs, honey,
baking powder and sift in large bowl, adding more flour as necessary to
make pliable dough.
Divide dough into thirds, Flatten into thin discs between sheets of
waxed paper. Refrigerate at least 2 hours.

Preheat oven to 350 Grease and flour baking sheet, shaking off excess
flour Remove one batch of dough from refrigerator Roll out into 12 inch
circle rush generously with melted butter (1/3 if you want to stick to
the 1 stick of melted butter called for) Sprinkle with 1/3 cinnamon
mixture pat mixture into dough Drizzle a little more butter over top.
Cut into 16 wedges using pizza cutter or very sharp knife. Roll each
triangle up from outside edge to point. Arrange on prepared baking sheet
point side down. Bake until golden, about 15 – 18 minutes, Watching
carefully to prevent burning. Repeat with remaining dough.

Store Rugulah in airtight container
HINT: – use a slab of marble; I don’t have one, so work directly on my
kitchen counter…

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Title: The Ultimate Sugar Cookie
Categories: Cookies
Yield: 48 cookies

1 1/4 c Sugar
1 c Butter Flavor Crisco
2 Eggs
1/4 c Light corn syrup
1 T Vanilla
3 c All-purpose flour
3/4 t Baking powder
1/2 t Baking soda
1/2 t Salt

1. Heat oven to 375’F.

2. Combine sugar and Butter Flavor Crisco in large bowl. Beat at
medium speed of electric mixer until well blended. Add eggs, syrup
and vanilla. Beat well.

3. Combine flour, baking powder, baking soda and salt. Add gradually
to creamed mixture at low speed. Mix until well blended. Divide dough
into quarters. TIP If dough is too sticky/soft to roll, wrap each
quarter of dough with plastic wrap. Refrigerate 1 hour. Keep
refrigerated until ready to roll.

4. Spread 1 tablespoon of flour os large sheet of waxed paper.

5. Place a quarter of dough on floured paper. Flatten dough slightly,
turn over, and cover with another sheet of waxed paper. Roll dough to
1/4″ thickness. Cut out with floured cutter. Transfer to ungreased
baking sheet, 2″ apart. Sprinkle with decors, or leave plain to frost
when cooled.

6. Bake at 375’F. for 5-9 minutes (bake smaller, thinner cut-outs
closer to 5 minutes, larger cut-outs closer to 9 minutes).

7. DON’T OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter,
cool, frost if desired.

MMMMM

Inspired by the sudden appearance of Obie’s cookies in my HFS, but finding
them way too sweet, I made my own reduced-fat cookies last night. If you
put in dried fruit instead of choc chips (bad me) they might almost be
‘fatfree’.

They are still sugar bombs, but I guess the essence of cookies is that the
sugar browns and makes them crispy, so I was afraid to reduce the amount too
much. This is adapted from my mom’s chocolate chip cookie recipe.

cookie dough

1 c. White Wave soy yogurt
1 c. applesauce (unsweetened)
2-3 c. turbinado sugar (I used 3 last night, down from 4, want to reduce more)
2 t. vanilla
1 c. rolled oats (whole)
2 c. rolled oats (process in food processor to coarse flour)

mix well

sift together
1 c. unbleached flour
1.5 T. baking powder
1.5 T. baking soda
1 t salt
2 T. ener-g egg replacer

and add to the first mixture. The baking soda should react somewhat, making
the mass fluffy and easy to stir. Add more flour until a cookie dough texture
is reached (I had to use ~ 2.75 c. total).

Add chips or fruit or whatever. Shape into balls and bake at 375 until
browned. They do brown, they don’t melt around the edges in that weird way
that bad cookies do, and were considered entirely successful.

RAISIN-WALNUT STUFFING [FOR A 12-POUND TURKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Seedless raisins
1 1/2 c Water
2 c Celery, chopped
1 lg Onion, chopped
1/2 c Butter or margarine-1 stick
1 t Granulated chicken bouillon
1 t Salt
1 t Powdered Sage
1/4 ts Pepper
8 c Cubed white bread-16 slices
2 c Walnuts, coarsely chopped

1. Simmer raisins in water in a small saucepan for 1
minute; reserve.

2. Saut‚ celery and onion in butter or margarine
until soft in a large
skillet. Stir in chicken broth,salt, sage, and
pepper.

3. Add too bread cubes and walnuts in a large bowl;
add raisin-water
mixture; toss lightly until evenly moist.

Makes approximately 10 cups.

Source: Family CIrcle Illustrated Library of Cooking

Typed for you by Lois Flack, Cyberealm BBS, Watertown,
NY.

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Title: Vegetable Broth
Categories: Broth
Yield: 8 servings

10 c Water
1/2 md Onion, peeled and finely
-chopped
4 Carrots, peeled and chopped
4 Celery stalks, chooped
1 c Fresh parsley, finely
-chopped
1/4 t Marjoram
Salt to taste
Pepper to taste
6 oz Tomato paste (opt)

Place all the ingredients in a large pot and bring to a boil. Reduce
heat, cofer pot, and simmer for 3 hours. Strain mixture if you prefer
a clear broth, if you leave vegetables in broth, you have a simple
vegetable soup. Serve hot.

Per serving: 23 calories, less than 1 grams fat, 1 grams protein, 0.8
milligrams iron, 5 grams carbohydrates, 28 milligrams calcium, 1.9
grams dietary fiber.

MMMMM