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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup bbutter
2 cups brown sugar packed
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 cup chopped nuts
1/2 teaspoon salt
2 teaspoons vanilla

Melt butter in small saucepan; stir in sugar and cool. Blend in the eggs
Stir in remaining ingredients. Spread on a 13 x 9″ pan. Bake in a slow
oven, 325 degrees, for about 30 minutes. The bars may seem soft-
not to worry, they will firm up as they cool. While still warm, cut
into sticks about 2 x 1/2". Remove from pan and roll in ppowdered
sugar if you wish.
NOTE Toasting the walnuts for this recipe really adds to the flavor.

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Recipe By : Mrs. Margaret Bedard, Hollis, Maine
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
1 cup sugar
2 eggs
3/4 cup milk
3/4 cup cold mashed potato
3 3/4 cups flour
1/4 cup melted shortening
1 teaspoon vanilla
4 teaspoons baking powder
3/4 teaspoon ginger

Mix sugar and eggs, add milk and potato. Add shortening and
vanilla. Sift dry ingredients, add and mix well. Chill 1
hour before frying. Roll, cut out and fry in deep fat at
375.

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Chinese Vegetables

1/2 cup vegetable broth 2 cups fresh cauliflower florets
2 cups fresh broccoli florets 1/2 cup sliced celery
2 Tbsp. diced ginger 10 oz. snow peas
1/2 c. sliced red pepper 12 mushrooms sliced thinly
1/4 head cabbage shredded 2 Tbsp. Tamari soy sauce
8 oz. can bamboo shoots, 8 oz. can water chestnuts
drained and diced drained and sliced thinly
1 med. onion, sliced thin, separated 1/2 of 1 lb. can bean sprouts,
into rings drained and rinsed

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger,
snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and
cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients
and cook for 1 min. more over high heat, stirring. Reduce heat and simmer
1 min. Serve immediately with rice.

1 tb Butter
2 ea Garlic cloves minced
1 ts Thyme
5 tb Light oil
1 ts Oregano
5 ea Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2″ cubes.
Fry slowly until lightly brown.

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Recipe By : Joni Bodart and Patty Campbell
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Main Dishes
Pasta Chicken
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup basil, fresh — minced
1/4 cup Italian parsley — coarsely chopped
5 cloves garlic — minced or pressed
3 roma tomato — coarsely chopped
3/4 cup romano cheese — shredded
1/2 pound linguine
1 pound boned and skinned chicken breast halves
1 LARGE Japanese eggplant — quartered lengthwise
1/3 cup olive oil
1/2 can pitted black olives — halved, optional
4 green onions — minced, optional

Combine basil, parsley and garlic and set aside. Cook the pasta al dente,
and set aside in cooking water to stay hot. LIghtly oil and grill (med heat)
chicken and eggplant till chicken is done and eggplant soft. Cut into bite
sized pieces. Drain pasta well and toss with several drizzles of olive oil,
to taste, and cheese. Add garlic and herbs and toss well. Add chicken,
eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE:
This must be done quickly, so pasta stays hot, and cheese melts.
Season to taste with s p, and serve with more cheese if desired.
I like this with the olives and green onions, Patty is a purist, and thinks
that it complicates the dish unnecessarily.

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3 c Flour
1/2 c Yellow cornmeal
1 pk Active dry yeast
1 tb Sugar
1/2 ts Salt
1 c -Water, cool
2 tb Olive oil

Recipe by: the California Culinary Academy Preparation Time: 1:30

1 . In a food processor fitted with a steel blade, process flour, cornmeal,
yeast, sugar, and salt just to blend.

2. With motor running, add water in a steady stream. Process until mixture
comes away from sides of work bowl. Process 30 seconds to knead dough. If
dough is sticky, add more flour and process 30 to 60 seconds longer. Dough
should feel tacky, smooth, elastic, and warm but not hot.

3. Remove dough from processor and shape into ball. Place ball in an oiled
bowl, turn to coat it with oil, and cover with plastic wrap or a damp
towel. Let dough rise until doubled in bulk, 30 to 60 minutes.

4. Punch dough down and divide it in half. Fit each piece into a 12-inch
pizza pan. Spread each with toppings of your choice.

Makes two 12-inch pizzas.

Notes – add fresh vegetables, bits of ham, grated cheese — whatever sounds
good — to make a gourmet pizza.

From the recipe files of suzy@gannett.infi.net

—–

2 md Tomatoes, seeded and chopped
1 md Zucchini, diced
1 c Frozen whole kernel corn,
-thawed
1 sm Ripe avacado, peeled, seeded
-and coarsely chopped
1/3 c Thinly sliced green onions
-with tops
1/3 c Pace Picante Sauce
2 tb Vegetable oil
2 tb Chopped fresh cilantro or
-parsley
1 tb Lemon or lime juice
3/4 ts Garlic salt
1/4 ts Ground cumin

Combine tomatoes, zucchini, corn, avacado and green onions in large
bowl. Combine remaining ingredients; mix well. Pour over vegetable
mixture; mix gently. Chill 3-4 hours, occasionally stirring gently.
Stir gently and serve chilled or at room temperature with additional
Pace Picante Sauce.

Makes about 4 cups salad.

NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole
kernel corn, drained, may be substituted for frozen corn.

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Recipe By : Better Homes Gardens, New Cookbook
Serving Size : 16 Preparation Time :0:10
Categories : Bread/Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c unbleached flour
1 c granulated sugar
2 tsps cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 tsp baking powder
1 c zucchini — unpeeled and grated
1/4 c fat-free sour cream
2 whole egg whites — slightly beaten
1/2 tsp lemon peel — grated

Preheat oven at 350. Prepare pan a 8 x 4 x 2″ loaf pan with cooking spray
and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon,
baking soda, nutmeg, and baking powder. In another mixing bowl, combine
zucchini, sour cream, egg whites, and lemon peel. Mix dry ingredients
with wet ingredients just until moistened. Pour batter into prepared pan.
Bake 60 minutes.

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Per serving: 93 Calories; less than one gram Fat (1% calories from fat);
2g Protein; 22g Carbohydrate; 0mg Cholesterol; 57mg Sodium

8.00 oz Cream Cheese; Softened, 1 Pk
2.00 ea Eggs; Lg
0.50 c Sugar
2.00 tb Milk
1.00 ts Vanilla
1.00 ea Unbaked 9-inch Pie Shell
29.00 oz Peaches; Sliced, 1 Cn
1.00 tb Cornstarch
0.25 c Sugar
1.00 ts Lemon Juice
0.25 ts Almond Extract

MMMMM————————–GARNISH——————————-
1.00 x Maraschino Cherries

Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk
and vanilla, beating well after each addition. Pour into the unbaked
pie shell. Bake in 375 degree F. oven for 30 minutes or until set.
Cool on a wire rack. Drain the peaches, reserving 1 cup of the
juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens. Remove from the heat. Arrange the
peaches in a circle, petal fashion, on top of the filling. Garnish
with maraschino cherries. Spoon the glaze over the fruit. Cover and
chill in the refrigerator for at least one hour or until set.

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1 lg Onion; coarsely chopped 2 Egg whites
1 T Olive oil 4 oz Part-skim mozarella cheese
1 Sweet red pepper; chopped -cut in 1/4-inch cubes
1 cl Garlic; finely chopped 1/2 c Grated Parmesan cheese
1 ts Leaf basil; crumbled 2 T Parsley; chopped
1/2 ts Lef thyme; crumbled 3/4 ts Salt; optional
1 1/2 lb Lean ground beef 1/8 ts Pepper
1/2 lb Ground pork 1/4 c Catsup
1 c Old-fashioned oats; uncooked

Preheat oven to moderate (375 degrees). Line jelly-roll pan with
aluminum foil.

Saute onion in oil in large skillet over medium heat 3 minutes. Add
red pepper, garlic, basil, and thyme, saute 5 minutes.

Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley,
optional salt, and pepper in large bowl. Add vegetable mixture.
Shape into large oval on prepared pan.

Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with
catsup. Bake 25 minutes or until cooked through. Let stand 10 minute
before slicing.

Judi’s Notes: I would bake this meat loaf in a loaf pan due to
possible grease escaping from the jelly roll pan. I would also spoon
off some of the fat from the loaf after 30 minutes.

Source: Family Circle Magazine, 5/14/91. Shared and MM by Judi M.
Phelps.

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