2 tb Peanut oil
1/4 ts Sesame oil
3/4 lb Medium shrimp, peeled and
-deveined
1 Clove garlic, crushed
1 1/2 c Fresh or frozen snow peas
-(about 1/4 Lb)
8 oz Sliced water chestnuts (1
-can)
1/2 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1 tb Cold water
1 tb Fresh ginger, grated
Chow Mein Noodles OR:
Freshly Cooked Rice

Heat the oils in a wok or heavy skillet until hot but
not smoking. Add shrimp and stir-fry for 2 minutes.
Transfer to plate and set aside. Add garlic to wok;
stir for 15 to 20 seconds. Add snow peas, water
chestnuts, broth and soy sauce; stir-fry for 2
minutes. Combine the cornstarch and water in small
cup; blend until smooth. Add to wok. Return shrimp
to wok with ginger and stir until sauce thickens and
mixture is heated through. Serve immediately over chow
mein noodles or rice.

Bon Appetit LIGHT AND EASY SPECIAL

—–

1/2 c Soft oleo
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 Eggs
1 ts Vanilla
1/2 c Sour milk
4 tb Cocoa
1/2 ts Cinnamon
1/4 c Chocolate chips

Cream together the oleo, oil and sugar. Add eggs, vanilla, and sour milk.
Mix well. Add dry ingredients after sifting them together. Beat well. Add
zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate
chips. Bake at 350 for 35 min. or until done. This is GREAT topped with
cream cheese frosting.

Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese–softened 4 Tbsp. butter–softened dash of salt
1 tsp. vanilla 2 1/2 c. sifted powdered sugar

Cream together the cream cheese and butter. Beat in vanilla and salt.
Gradually add powdered sugar. Blend well. Frost cake.

—–

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Bars Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 strips red and/or green paper strips
3 tablespoons butter — softened
3 tablespoons sugar
1 large egg white
1/2 teaspoon vanilla
1/3 cup flour

Heat oven to 400. Grease 2 cookie sheets. Write a fortune on each strip of
paper and have an empty water glass ready.

Beat butter, sugar egg white and vanilla in a small bowl with an electric
mixer on medium speed until well blended. Stir in flour.

Working in batches of 3, drop 1 1/2 teaspoons of batter at least 4″ apart on
prepared cookie sheet. Spread batter with back of a spoon into a 3″ circle.

Bake 3 to 4 minutes or until edges turn golden brown. Working quickly,
remove cookie with a spatula to work surface. Place a fortune horizontally
in the center of the cookie. Fold bottom half of cookie to top and press
edges with fingertips for 3 seconds. Holding top edge of cookie, place
center of fold over rim of the glass. Gently press sides down to bend cookie
in middle. Let cool on rim 1 minutes. Repeat with remaining 2 cookies. Let
cookies cool completely on wire rack. Repeat process using remaining dough
and cooled cookie sheet. Store in an airtight container.

– - – - – - – - – - – - – - – - – -

4 White mushrooms (about 4 oz)
2 t Olive oil
1 sm Pizza shell (6″ round)
3 sl Turkey or ham (thin slices)
1 md Tomato, thinly sliced
Coarsely ground black pepper
-to taste
2 t Chopped parsley or basil
3 sl Swiss cheese (thin slices;
-about 1 oz)

If you like a Southwestern taste to your pizza, substitute slices of
smoked chicken breast and Monterey Jack cheese, then sprinkle with
chopped cilantro. Or create a great Italian taste with prociutto and
mozzarella. Pizza shells are now in the refrigerator case or in their
own display rack in most supermarkets.

1. Preheat oven to 450′F.

2. Wipe mushrooms clean and trim stems; slice.

3. Heat oil in a small skillet. Add mushroom slices and cook over high
heat for 2 minutes, shaking skillet. Reserve.

4. Cover pizza shell with turkey slices. Top with slices mushrooms and
tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley.
Top with cheese.

5. Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish
with remaining parsley. Serve immediately.

Serves one: 641 calories, 25 grams fat, 84 milligrams cholesterol.

MMMMM

Pat Stockett
2 lb Margarine
4 lb Peanut butter
4 lb Confectioners’ sugar

————————EASTER EGGS————————
1/4 lb Butter
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

——————–PEANUT BUTTER EGGS——————–
1 c Margarine
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
2 lb Powdered sugar
2 1/4 c Peanut butter, chunky

———————RICE KRISPIE EGGS———————
1 c Confectioners sugar
1 c Crunchy peanut butter
2 c Rice Krispies
2 tb Oil
1/4 ts Vanilla

——————–PEANUT BUTTER BALLS——————–
1 lb Margarine
2 c Peanut butter
2 1/2 lb To 3 pounds confectioners’
-sugar
3 ts Vanilla
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax

Mix thoroughly. Mold in egg shapes and chill in
freezer. Dip in 2 pounds of dipping chocolate. (Take
only a few eggs from freezer to dip so the peanut
butter does not soften too much.)

Easter Eggs Soften and mix together butter and cream
cheese. Add: salt, vanilla, peanut butter or coconut
and confectioners’ sugar Place in refrigerator to
chill. Form into egg or ball shape. Dip in melted
chocolate coating.

Peanut Butter Eggs Cream margarine and cream cheese;
add remaining ingredients and mix thoroughly. Roll
into small eggs or balls. Place on cookie sheet on
waxed paper and freeze about 2 hours. For chocolate,
use chocolate chips and a small bar of parafin or
chocolate coating melted on top of double boiler.
After 2 hours remove peanut butter eggs from freezer
and dip in melted chocolate. Place on wax paper to
cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours. Dip in
chocolate coating to which a small amount of oil or
butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs Cream margarine and peanut
butter together. Add sugar and vanilla. Mix together
and form desired shape. Place on cookie sheets lined
with wax paper and place in the refrigerator for about
10 minutes. Melt chocolate and paraffin wax over low
heat. (Use less wax, if preferred). Put toothpick
into balls and dip into chocolate. Put back on waxed
paper and remove toothpick. You can also use a spoon
to dip them.

—–

1 qt Peaches; Sliced
1 tb Lemon Juice
3/4 c Sugar
1 ts Almond Extract
1 tb Cornstarch
1 1/2 tb Butter
1/4 ts Salt

—————————CHEDDAR BISCUITS—————————

1 c Biscuit Mix; Bisquick
1/2 tb Butter; Melted
1/2 c Cheddar; Md, Grated
1/3 c Milk

Preheat the oven to 400 degree F. Place the peaches in a greased
baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the
peaches. Sprinkle the lemon juice, almond extract over the peach mixture.
Place the baking pan in the preheated oven and bake for 15 minutes.
Meanwhile, make the biscuits by combining all of the ingredients, stirring
well. Remove the baking pan and drop the dough onto the hot peach mixture
and bake for an additional 20 minutes or until the biscuits are done. Serve
warm with whipped topping or ice cream.

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. sugar
1 c. water
3/4 c. light corn syrup
Food coloring
1/2 tsp. oil of cinnamon or
peppermint or lemon or orange or
1/4 tsp. oil of cloves
Confectioners’ sugar

Combine sugar, water and corn syrup in heavy 2 quart saucepan.
Cook, stirring constantly until sugar is dissolved; then lower heat
and cook without stirring to 300 degrees. If sugar crystals form on
sides of pan, wipe off. Remove form heat, add coloring and oil
flavoring. Set one pan of candy over a saucepan containing hot
water. As soon as the other pan is cool enough to touch, cut it
with scissors into strips 1 inch wide, then snip into pieces. Work
quickly. Drop pieces onto buttered baking sheet. If candy cools
too quickly, set over pan of hot water to soften it. When cool,
sprinkle with confectioners’ sugar. Store in airtight container.
If using sucker molds, after filling molds, tap to release air
bubbles. Twist sticks in molds to secure them.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

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

1 Pastry for 9″ pie

1 lb Asparagus in 1-1/2″ pieces

1 c Jarisberg cheese,shredded

3 tb Pimiento strips

2 tb Cornstarch

1/2 ts Salt

1 pn Black pepper

1 1/2 c Half-and-half

3 Eggs,slightly beaten

1/4 c Parmesan cheese,fresh grated

1. Line 11×1-inch fluted tart pan with pastry; trim pastry with top of pan

and prick with fork.

2. Bake tart shell in preheated 450′F oven 10 minutes, or just until

lightly browned.

3. Meanwhile, cook asparagus in boiling salted water just until

crisp-tender; drain thoroughly.

4. Remove baked sheel from oven and reduce temperature to 375′F.

5. Sprinkle sheel with Jarisberg cheese; top with well-drained asparagus

and pimiento.

6. In medium bowl, combine cornstarch, salt and black pepper; gradually

stir in half-and-half until smooth.

7. Stir in eggs and Parmesan cheese until well blended; pour mixture into

tart shell over asparagus.

8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in

center comes out clean. Let stand 5 minutes before serving.

– - – - – - – - – - – - – - – - – -

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Roasted Pecans — chopped
1/2 Cup Roasted walnuts — chopped
2 Pie crusts — Prepared 9″
16 Ounce Cream cheese
1 Sour cream 1 carton (8 oz)
8 Ounce Confectioner’s powdered
-sugar
1 Teaspoon Vanilla extract
1/4 Cup Sugar — granulated
2 Tablespoon Cornstarch
1 Tablespoon Flour
1/4 Cup Cocoa — powdered
1/4 Teaspoon Salt
1/4 Cup Milk
3 Egg yokes — beaten
2 Cup Milk
3/4 Cup Sugar — granulated
1 Tablespoon Butter
1 Teaspoon Vanilla extract
1 Teaspoon Almond extract

CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or,
if desired, use 2 frozen pie crusts, baked according to package instructions,
with nuts divided evenly over bottom of crusts. Set aside to cool FILLING: Mix
cream cheese, sour cream, confectioner’s sugar and 1 tsp vanilla with electric
mixer or food processor until well blended. Divide evenly between pie crusts.
Refrigerate for 2 hours or longer. TOPPING: In a bowl, blend 1/4 cup sugar,
cornstarch,flour,cocoa,salt,1/4 cup milk and egg yokes; set mixture aside.
Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over
high heat, whisking constantly, to bowl ingredients. Transfer bowl ingredients
back into saucepan and bring to boil, stirring constantly, over medium heat.
Continue to cook for 5 minutes. Stir in 1 Tbsp butter and 1 tsp vanilla and
almond extracts. Cool and spoon over Pies. Refrigerate Pies.

Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94

– - – - – - – - – - – - – - – - – -

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled
4 Ripe tomatos cut in eighths
1 t Salt
1/2 Small onion, peeled/sliced
3 tb Wine vinegar
1 Slim cucumber, peeled/cut
1/2 Green pepper, seeded/sliced
1/4 ts Pepper
2 tb Olive oil
1/2 c Ice water

Put all ingredients into container of electric blender
in order listed. Cover and blend at high speed 5-10
seconds or until ingredients are finely chopped. Chill
thoroughly and serve. May be served with side dishes
of chopped cucumber, green onion, green pepper,
tomatos, croutons.

Mrs. Harold T. Cook

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