Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts
Harned 1994 Herb/spice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsalted butter (3 sticks)
— at room temperature
2/3 c Sugar
2 tb Fresh rosemary or
2 ts Dried rosemary
2 1/4 c Unbleached all-purpose flour
1/2 c White or brown rice flour
1/4 ts Salt
2 ts Sugar for topping (opt’l.)

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and
light. Add the sugar; continue mixing until the
mixture is fluffy.

If you are using fresh rosemary, mince it. If you are
using dried rosemary, crush it in a mortar and pestle,
or by using a rolling pin on a flat surface, until it
is fine but not a powder.

Add both flours, the salt and the rosemary to the
butter mixture; mix until thoroughly combined. The
dough will be somewhat soft. Refrigerate it for 1
hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10 x 14″
and 1/4″ thick. Cut cookies into 1 1/2 x 2″ rectangles
or any other shape you like. Place them about 1/2″
apart on the prepared baking sheets. Sprinkle them
with the sugar topping if desired; bake at 375 F. in
the center of the oven until they are gold at the
edges, 12 to 15 minutes.

Remove the cookies from the oven and transfer them to
wire racks to cool. Pack in an airtight container.
The cookies will keep, their flavor improving, for at
least a week.

Note: The author says that these cookies are much
better two days after they are baked, and suggests
planning accordingly.

Recipe from Ron Zimmerman of The Herbfarm/Falls City,
WA. In _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc.,
1991. Pp. 384-385. ISBN 0-89480-772-2. Electronic
format by Cathy Harned.

– - – - – - – - – - – - – - – - – -

3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas

Filling: dice the pork, fat, mushrooms, and bamboo
shoot. Place in bowl. Add liquids and seasonings and
stir well. Throw filling against inside of bowl for
3-4 minutes so ingredients combine thoroughly. Divide
into 24 portions.

Place one filling in center of won ton skin. Cup skin
up around filling but don’t close – ‘make a waist’.
Place one green pea in the center of the filling. Use
knife to compress and even out filling until below top
edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice
for the above.

You can get ‘won ton’ and ‘dumpling’ skins as well as
egg roll wrappers at local chinese groceries. You can
make your own; but ready-made fresh or frozen ones are
quicker.

—–

Recipe By : The Quaker® Oats Company
Serving Size : 6 Preparation Time :0:10
Categories : Bean Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
15 ozs dark red kidney beans — drained and washed
2 c frozen corn kernels — thawed
1/4 c low-fat Monterey Jack cheese — grated
8 ozs no-salt-added tomato sauce
1/2 c red and green bell peppers — chopped
1/2 c onions — chopped
—-Topping—-
1/2 c cornmeal
1/2 c skim milk
1 egg white — whipped
1/2 c low-fat Monterey Jack cheese — grated

Preheat oven to 350. Prepare a 8″ square dish with cooking spray; set
aside. In a mixing bowl, combine beans, corn, 1/4 cup cheese, tomato
sauce, bell peppers, and onions. Pour into prepared dish. In another
mixing bowl, combine corn meal, milk, and egg white. Pour over bean
mixture. Bake 40 minutes. Sprinkle with remaining cheese and
continue to bake for 2 minutes or until cheese melts.

– - – - – - – - – - – - – - – - – -

Per serving: 268 Calories; 6g Fat (20% calories from fat); 18g
Protein; 37g Carbohydrate; 20mg Cholesterol; 484mg Sodium

1/4 c Cranberry concentrate
1/4 c Orange juice concentrate
1/4 c Red wine vinegar
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

In small bowl, whisk ingredients together or blend in
food processor. Makes 1 cups. Source: Toronto Star
Newspaper Typed by cjhartlin@msn.com

—–

1/4 c Soy sauce or tamari
2 tb Dark sesame oil
2 tb Rice vinegar
1 tb Minced garlic
1 tb Minced ginger
1 Scallion, sliced thin
– (about 2 tb)
Ground black pepper to taste

Marinate fish for 30 minutes, turning after 15
minutes. Then grill for about 8 minutes.

printed in Rochester, NY _Times_Union_ 11/29/93
Posted in COOKING by: Jean Cody 12/1/93

—–

MMMMM————————CHICKEN
MIX—————————–
1 lb Boneless chicken breasts
1 Egg white
1 tb Cornstarch

MMMMM———————–SAUCE
MIXTURE—————————-
1 ts Szechuan chili paste with
-garlic
4 tb Soy sauce
2 ts Dry sherry
2 ts Red wine vinegar
1 c Chicken broth
2 ts Oriental sesame oil
4 ts Cornstarch.

MMMMM————————-VEGETABLES————————-
—-
8 Scallions, cut into 1/2
-inch pieces.
1 md Green or red pepper;
– sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms

MMMMM—————————OTHER—————————-
—
1 c Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tb Peanut oil (divided)
1/4 ts Crushed red pepper seeds

Cut chicken breast into thumbnail sized pieces. Combine with
egg white and cornstarch into a small bowl. Toss to coat and
set aside.

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts measured
and ready near wok.

NOW READY TO GO FOR FINAL PREPARATION.

Heat oil in wok over medium high heat. Add whole red pepper
pods and chicken and stir-fry until chicken separates and turns
white, and pepper pods turn blackish about 4 minutes. Remove
with a slotted spoon and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point – remove
from chicken and place back in wok as you are stir frying the
vegetables.

Add peanut oil to wok. (if needed)

Stir fry scallions, bell peppers, carrots and crushed red
pepper for 30 seconds. Add mushrooms, cook for 1 minute longer.
Add chicken back in and stir-fry for one minute. Add sauce
mixture and chow until heated through and thickened. Add
peanuts and mix. Add snow peas to heat through. Serve over
rice. == Courtesy of Dale Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50
Collected from the FidoNet cooking echoes
1995

MMMMM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken — quartered
Salt Pepper — to taste
2 tablespoons Butter
3 Leeks, w/ 1″ green — sliced
2 Granny Smith apples — peeled
1 cup Apple juice
1/2 cup Vinegar
3 cups Chicken stock
3 tablespoons Calvados
1/2 cup Heavy cream

Season the chicken with salt and pepper. Melt the butter over medium heat
in a saute pan just large enough to hold the chicken. Add the chicken, skin
side down, and cook for about eight minutes over medium heat. If the butter
in the pan starts to brown, lower the heat slightly. Turn the chicken and
light saute in the same way for five minutes more.

Remove the chicken from the pan and place it in a bowl. If the butter in
the saute pan has burned, pour it out and replace it with two tablespoons
fresh butter. Add the leeks and cook them for 10 minutes over medium heat.
Stir the leeks every couple of minutes.
They should be soft but not brown.

Put the chicken back in the pan with the leeks. Add the apples, apple
juice, vinegar and broth. Bring the liquids to a slow simmer and with a
ladle skim off any fat or froth that floats to the top. Cover the pot and
simmer the chicken very gently for 10 to 15 minutes, until it is completely
cooked.

Remove the chicken and let it cool. Remove and discard the skin and pull
the meat away from the bones. Cut the meat into half inch chunks.

Use a ladle to skim off any fat that has formed on the surface of the
liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a
simmer and season to taste with salt and pepper. Heat the chunks of chicken
in the soup for two minutes and serve immediately in hot bowls.

Suggestions and variations: Try adding a cup of sliced mushrooms along
with the apples. The mushroom flavor goes well with the other ingredients,
and the mushrooms make the soup more substantial. This soup is also
delicious with curry, which can be added by gently cooking a tablespoon of
curry powder in a tablespoon of butter and stirring it into the soup shortly
before serving.

– - – - – - – - – - – - – - – - – -

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Onions, Thinly Sliced
1/4 c Unsalted Butter
1 tb Flour
1 1/2 qt Beef Broth
12 1/2"Slices French Bread
1/4 lb Gruyere Cheese, Grated

In a large kettle, cook the onions in the butter over
moderate heat, stirring until they are golden brown.
Sprinkle with flour and cook the mixture, stirring,
for 3 minutes. Add the broth slowly, stir the soup
constantly until it comes to a boil. Simmer, covered,
for 20 minutes. Season with salt and pepper. Put 2
slices of toast in each of 6 heated bowls, top each
toast with 1 Tbsp cheese and pour the soup over the
toasts. Top with any remaining cheese. Run bowls under
broiler about 4 inches from the flame for 3 minutes or
until cheese is melted and bubbly. a 1951 Gourmet Mag.
favorite.

– - – - – - – - – - – - – - – - – -

1 lb Ground beef
1/2 c Bread crumbs
1/4 ts Allspice
1/4 ts Nutmeg
1/8 ts Black pepper
1 ds Of salt
2 – 16 oz can sweet potatoes,
-drained
1/4 c Brown sugar
1/4 c Milk
2 Eggs
1 tb Butter, softened
1 tb Lemon juice
1/4 ts Cinnamon

Source: MAINBEEF.ZIP

About 1 1/2 hours before serving, combine ground beef, bread crumbs,
allspice, nutmeg, pepper and 1 tsp salt by hand. With fingers, press
mixture to bottom and side of 9″ pie plate just to rim; refrigerate.
In large bowl, using a potato masher, mix sweet potatoes with
remaining ingredients and 1/2 tsp salt until smooth. Spoon sweet
potato mixture into pie shell, spreading to edge to seal. Bake in a
400 degree oven about 50 minutes or until knife inserted in center
comes out clean. Makes 6 servings.

MMMMM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gift Baskets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups finely ground sea salt
1/2 c. baking soda
1/2 c. cornstarch
2 Tbs. light oil
1 tsp. Vitamin E oil
2 eggs
5 drops essential oil — (5 to 6)

350 degree for 10-12 minutes. Do not overbake.

1-2 cookies per bath. Yield 24 cookies 12 baths

– - – - – - – - – - – - – - – - – -

NOTES : Not for Eating!, Just for the Bath.