Title: BASLER BRUNSLI
Categories: Cookies, Desserts
Yield: 8 servings

1 3/4 c Sugar
3 1/2 c Whole unblanched almonds
7 oz Semisweet chocolate
2 ts Cinnamon
1/2 ts Ground clove
4 lg Egg whites
1 tb Kirsch (optional)

COMBINE THE SUGAR and almonds in the food processor and pulse to grind
finely. Be careful that the mixture does not become warm. Cut the chocolate
finely and add to the processor. Pulse to grind the chocolate finely and
mix with the almonds and sugar. Add the remaining ingredients and pulse to
mix rapidly. Strew the surface with sugar and press the paste out about
3/8-inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in
hearts, stars and clover leaf shapes and place on paper-lined pans. Allow
to dry several hours, uncovered, at room temperature. Preheat oven to 300F.
Bake about 10 minutes. Do not overbake or they will be very hard.

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Popularity: 14% [?]

Title: Sun-Dried Tomato Vinaigrette
Categories: Salad dres, Try soon
Yield: 1 guess

——————————-MONDAY-FRIDAY——————————-
4 Sun dried tomatoes pk in oil
-chpd
8 Basil leaves, minced
2 Green onions, chpd
3 T Balsamic vinegar, to 4T
2 T Olive oil, opt
Salt and pepper

Combine. Chill.

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Popularity: 14% [?]

Title: Kourambiedes
Categories: Cookies, Greek
Yield: 50 servings

1 c Sweet butter
1/2 c Powdered sugar
1 ea Egg yolk
2 tb Brandy or Cognac, (optional)
1 ts Almond extract
1 ts Vanilla extract
1 ts Baking powder
2 1/4 c Sifted cake flour; (or more)
3/4 c Ground almonds; toasted
1 lb Powdered sugar; sifted

In electric mixing bowl, whip the sweet butter until
it is fluffy and white. Continuing to beat on medium
speed, gradually add the 1/2 cup powdered sugar, egg
yolk, and flavorings. Meanwhile, sift the baking
powder with the flour and gradually add to the batter,
mixing by hand and working the flour thoroughly into
the mixture before adding more. Mix in ground
almonds. Knead until a soft, buttery dough is formed
that will stay together when a little is rolled in the
palms of your hands. Break off pieces slightly larger
than a walnut, then roll into balls, half-moons, or
S-curves. Place on cookie sheets allowing an inch
between each. Bake on the center rack of a 350-degree
oven for 12 to 15 minutes or until golden colored, not
chestnut. Remove from the oven and carefully lift
each Kourambie and place on a generous layer of sifted
powdered sugar. Immediately sift more powdered sugar
over to cover Kourambiedes. Allow to cool for 10 to
15 minutes before lifting and rolling to be sure they
are evenly coated. May be served in Individual fluted
paper cups. Karen Mintzias TCVC49A

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Popularity: 11% [?]

HERB-SEASONED STUFFING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
1 lb Loaf Day-old Bread — cubed
1/2 c Butter — melted
1 t Thyme
1 t Sage
1 t Rosemary
1 t Dried Lemon Rind

Melt butter in skillet. Add seasonings; stir to mix.
Add bread cubes. Toss or stir lightly to coat bread
cubes. Pour onto baking sheet. Allow to dry by air or
dry in very slow oven. These dried bread cubes are
good as croutons; add salt and water to moisten when
ready to use as stuffing. Yield: 8 c. Serving size:
1/2 c Exchanges: 1 bread; 1 fat Calories: 75 /
serving. Converted by MMCONV vers. 1.10

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Popularity: 14% [?]

Title: Trinidadian Sugar Cakes
Categories: Cookies
Yield: 1 servings

4 c Grated coconut
1 c Water
1 c Sugar
1/2 Tea cream of tarta
-r
1 Tea almond essence
Few drops of food colouring
— * see note

Recipe by: Nicole Farmer
* (Very few! Otherwise you’ll have flourescent!)

1. Boil sugar and water to form a light syrup.
2. When bubbles the size of small pearls appear, add grated cocunut and
cream of tartar.
3. When the cocunut mixture comes away from the sides of the pan easily,
remove from heat and beat with a spoon for 3-5 minutes.
4. Add essence and food colouring and mix well.
5. Drop by spoonfuls on an oiled cookie or enamel tray.
6. Allow to harden completely.
7. Store in an airtight container.

Tip: You can divide the mixture into batches before Step 4 and add a
different color to each batch. It looks really pretty in a glass
cookie jar after its finished.

In spite of the high sugar content, this is a really popular snack with
parents for the kids. It’s quick easy. There aren’t any preservatives.
What you see is what you get. You have to like coconut, though.

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Popularity: 5% [?]

Title: SPICED MINCEMEAT SQUARES
Categories: Cookies
Servings: 16

1/2 c All-purpose flour
1/2 t Ground cinnamon
1/4 t Ground nutmeg
1/4 t Baking soda
1/3 c BLUE BONNET Margarine,
-softened
1/2 c Firmly packed light brown
-sugar
1 Egg
1 c Prepared mincemeat
1 c NABISCO 100% Bran
Confectioners’ Sugar Glaze

In small bowl, combine flour, cinnamon, nutmeg and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine and
brown sugar until creamy. Beat in egg. Add flour mixture, mincemeat and
bran. Spread into greased 9×9″ baking pan. Bake at 400′F. for 20-25
minutes or util knife inserted in center comes out clean. Cool on wire
rack. Drizzle with Confectioners’ Sugar Glaze. Cut into 2 1/4″ squares.
Store in airtight container.

Makes 16 squares.

MMMMM

Popularity: 7% [?]

Yam and Cranberry Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Holiday Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 ounces yams — drained
12 ounces cranberries (3 cups) — fresh,whole
1 1/2 cups sugar
1 small orange — sliced
1/2 cup pecan halves
1/4 cup orange juice (or brandy)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon mace

Wash cranberries. Combine with sugar, orange slices, pecan halves, orange
juice and spices in a 2 quart casserole. Bake, uncovered, at 375 for 30
minutes. Stir yams into cranberry mixture; bake until hot through, about 15
minutes.

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Popularity: 4% [?]

Title: ROMAINE LETTUCE WITH OYSTER SAUCE
Categories: Chinese, Salads
Yield: 4 servings

1 Head romaine lettuce
1/4 ts Salt
2 tb Peanut oil
1 tb Premium oyster sauce

We decided on romaine lettuce for this dish because it
is crisp textured, and readily available.

Preparation: Wash remove core from lettuce.
Combine oil oyster sauce in small sauce pan; bring
to simmer; keep hot until ready to serve.

Blanching: Heat about 2 gallons water in large pot.
We use bottom of aluminum steamer. Add salt. When
water reaches rolling boil, blanch lettuce for about
20 seconds – until leaves are bright green.

Remove leaves, shake off excess water. Stack leaves
cut cross-wise into 4 parts. Use cleaver to place
leaves on serving platter. Pour hot oyster sauce on
leaves. Serve.

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Popularity: 3% [?]

Title: PLUM PUDDING WITH GRAND MARNIER HARD SAUCE
Categories: Desserts
Yield: 1 recipe

2 c Chopped walnuts
1 3/4 c Dried currants
1 3/4 c Golden raisins
3/4 c Chopped candied orange peel
3/4 c Chopped candied lemon peel
1/2 c Chopped candied citron
1 c All purpose flour
1 ts Salt
1 ts Ground allspice
1/2 ts Ground ginger
2 c Dried fresh breadcrumbs,
-lightly toasted
1 c Light brown sugar, firmly
-packed
3 Eggs, beaten to blend
1/3 lb Ground suet
1 Granny Smith apple, cored
-and finely chopped
1 Carrot, peeled and grated
1/4 c Fresh orange juice
1/4 c Grand Marnier
1/4 c Cognac

—————–GRAND MARNIER HARD SAUCE—————–
1 c Unsalted butter, room temp
3 c Powdered sugar, sifted
1/4 c Grand Marnier
1 Egg yolk

Preheat oven to 400F. Butter a 2 1/2-quart pudding
mold or crock. Line with waxed paper and butter paper.
Combine first six ingredients in large bowl. Mix in
flour, salt, allspice and ginger. Add breadcrumbs,
brown sugar, eggs, suet, apple, carrot, orange juice
and Grand Marnier and mix well. Pack tightly into
prepared mold. Cover with sheet of parchment or waxed
paper cut t fit top. Set mold in roasting pan. Add
enough boiling water to pan to reach halfway up sides
of mold. Cover roasting pan. Bake five hours, adding
more boiling water to pan as necessary to maintain
water level.

Remove mold from pan and lift off paper. Pour Cognac
over pudding and

replace paper. Cover tightly with foil. Cool to room
temperature. Refrigerate at least three days to mellow
flavors. (Can be stored in refrigerator up to three
months.)

When ready to serve: Preheat oven to 400F. Set mold
in roasting pan;

discard foil. Add enough boiling water to reach
halfway up sides of mold. Cover roasting pan. Bake
until hot, about 2 hours. Discard paper. Invert
pudding onto platter. Cut into wedges to serve. Pass
sauce separately.

Grand Marnier Hard Sauce, Makes about two cups:

Cream butter and sugar in processor until light and
fluffy, about one minute. Add Grand Marneir and egg
yolk and process until smooth. Transfer to serving
bowl. Refrigerate until firm. Bring to room
temperature before serving.

Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly,
O. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV
1995 171617 +1100

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Popularity: 4% [?]