Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-Purpose Flour*
1/4 c Firmly Packed Brown Sugar
1/2 ts Cinnamon
1/4 ts Allspice
1 t Baking Soda
1/2 ts Baking Powder
3 tb Brandy
1/4 c Milk
3 tb Oil
Egg
3/4 c Chopped Walnuts
2 c Cranberries, Halved

*Self-rising flour IS NOT recommended for this recipe.

Generously greast 1-qt. mold or casserole. In med.
bowl, combine flour, sugar, cinnamon, allspice, soda
and baking powder. Add brandy, milk, oil and egg; stir
just until dry ingredients are moistened. Stir in
walnuts and cranberries. Spoon into prepared mold.
Cover tightly with foil. Place on wire rack in large
steamer or kettle. Pour boiled water 3-4″ deep into
steamer; cover. Keep water boiling gently over low
heat. If necessary, add water to maintain steam. Steam
1 1/2-2 hrs. or until pudding springs back when
touched lightly in center. Cool slightly. Invert onto
serving plate. Cut into slices. Serve with Golden
Toffee Sauce and a dollop of whipped cream, if desired.

Golden Toffee Sauce recipe to follow. Cranberries,
walnuts and brandy flavor this traditional holiday
favorite.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13.

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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb boiling potatoes, peeled –
: cut into 1″
: pieces
1 lb celery root, peeled — cut
: into 1″ pieces
5 TB unsalted butter — cut into
: pieces
1/2 c milk
2 ts fresh lemon juice
1 ts salt — or to taste
: freshly ground pepper to
: taste

In a large saucepan combine the potatoes and enough
salted cold water to cover them by 2 inches. Bring the
water to a boil, and boil the potatoes, covered, for 4
minutes. Add the celery root, simmer the vegetables,
covered, for 10 to 15 minutes, or until they are very
tender, and drain them well. While the vegetables are
still hot force them through a food mill fitted with
the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper,
and stir the puree well. (The puree may be made up to
1 day in advance and kept covered and chilled.) In a
heavy saucepan reheat the puree over low heat,
stirring constantly, until it is hot.

Yield: 5 1/2 cups

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman” Oct 1996 11:34:50 -0500

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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Peas — frozen, 10 oz size
1 c Ham — finely chopped
cooked
1 c Cheddar cheese — shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard — prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1
1/2". Rinse peas under cold water to separate; drain.
Sprinkle peas, ham and cheese in pie plate. Beat
remaining ingredients till smooth, 15 sec in blender
on high speed or 1 minute with hand beater. Pour in
pie plate. Bake till golden brown and knife inserted
halfway between centre and edge comes out clean 30 to
35 minutes. Let stand 5 minutes before cutting.

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1 Head of lettuce
2 c Vinegar
1 c Water
3 ts Salt
2 ts Dill weed or dill seed
2 ts Fennel, fresh or seed
1 ts Rue (optional)

1) Combine the water and salt in a 1-quart jar which has a tight fitting
lid. Add the vinegar, dill, fennel, and rue.

2) Separate the lettuce leaves and add them to the liquid. Seal the jar
and let sit until ready (about 48 hours) NOTE: The original recipe from
Columella calls for salting the lettuce first, letting it “sweat” for 24
hours, and then pickling.

—–

MMMMM————————TART SHELLS—————————–
1 c Butter
4 ts Icing sugar; confectioner’s
2 c Flour

MMMMM————————–FILLING——————————-
2 c Dates; chopped
1 1/2 c Brown sugar
1 c -Water
Lemon juice

“How these little tarts got their name remains a mystery to us. It
could be that pork fat was once used as the shortening or it just
moght be a reflection of the wonderful Cape Breton sense of humor.”

Tart Shells: Cut the butter into the flour; add the suga rand knead
until well blended. Press small amounts of dough into small muffin
tins. Press small amounts of dough into small muffin tins. Bake in a
425F oven for 10 minutes. When cool fill with the following:

Filling: Simmer the above ingredients until the dates are of soft
consistency. Cool; then fill the tart shells. Ice with butter icing.

Source: _Out of Old Nova Scotia Kitchens_

MMMMM

2 c Flour
3 ts Baking powder
3/4 ts Salt
1 c Heavy cream; whipped

Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and
cut with biscuit cutter. Bake in moderate oven 15 minutes.
Yield: 18

Note: Moderate oven 350 – 400 F.
Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
—–

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
2 Lg yellow onions chpd
2 pounds Coarsely ground beef
2 pounds Coarsely ground pork
1 Salt
1/3 cup Mild — unseasoned chile pwd
3 tablespoons Ground cumin
3 tablespoons Dried oregano
3 tablespoons Unswtnd coco pwdr*
2 tablespoons Ground cinnamon
1 1/2 teaspoons Cayenne pepper to taste
4 cups Tomato juice
3 cups Beef stock or canned broth
8 Med garlic cloves,pld — minced
2 tablespoons Yellow cornmeal (optional)
32 ounces Dark red kidney beans

Servings: 6
In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring
occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
heat, combine beef and pork.
Season with 2 T salt and cook, stirring often, until meat has lost all its pink
color and is evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder, cumin,
oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir
in tomato juice and beef stock. Bring to a boil then lower heat and simmer,
uncovered, for 1 hour .

Taste, correct seasonings and simmer another 30 minutes or until chili is
thickened to your liking.
Stir in garlic. To thicken chili further or to bind any surface fats, stir in
the optional cornmeal. Stir in the beans and simmer another 5 minutes.

Winner of the 1985 NY State Chili Cook-Off

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1 tb Sugar
3/4 c Warm water
1 pn Ground ginger
1 Pack dry yeast
1 c Milk
1/3 c Sugar
1 ts Salt
1/2 c Shortening
1 Beaten egg
5 6 cups flour

Doughnuts: In a coffee mug dissolve sugar ginger in warm water.
Stir in yeast let stand for 10-15 minutes. Scald milk in saucepan
pour into large mixing bowl. Add sugar, salt shortening. Stir in
egg about 1 cup flour. By this time the yeast in mug should have a
good foamy head. Stir it into the the flour egg mixture. Add another
cup of flour beat well by hand until smooth. Gradually beat in the
rest of the flour. Turn out onto floured board knead by hand for 10
minutes. The dough should be very smooth, satiny light. Place the
dough in a clean buttered bowl, brush top with a little butter
cover with warm damp cloth. Place in warm place let stand about 1
hour until it has doubled in size. Punch down dough roll it onto a
floured board to 1/2″ thickness. With knife or pastry cutter. Cut
dough into 2″ squares or 2*3″ rectangles. Cover let sit until
doubled in size, about 45 minutes. Heat clean vegetable oil in deep
fryer or large skillet to 375. Using wide spatula slide doughnuts
into oil fry until golden, turning once. Lift out drain doughnuts
on paper towels. When they are cool enough to handle, take each one
in turn, using large kitchen syringe inject each doughnut with
about 1 oz. custard. Dip doughnuts into sugar glaze let cool on
wire rack. These must be eaten fresh. Doughnuts:

MMMMM

1/4 c Butter (or marg.); melted 1 ts Salt
2 c Corn, fresh; cut from cob 1 c Onions, French-fried;
canned
1/4 c Pepper, green; chopped 1 c Tomatoes, fresh; cubes
1/4 c Pepper, red; chopped 1/4 ts Oregano

Combine first 5 ingredients in a heavy skillet. Cover and cook over
medium heat 7 minutes, sitrring occasionally. Stir in French-fried
onions, tomatoes, and oregano. Cook, uncovered, 2 minutes or until
tomatoes are thoroughly heated.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
Nancy O’S Note: Maybe for the diabetci

MMMMM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Venison Roast (Boneless)
1/2 cup White Wine
1/8 cup Worcestershire Sauce
1 cup Lentils
1 large Cucumber — Diced
1 Jalepeno Pepper — Diced
6 medium Bannana Peppers — Chopped
4 small Potatoes — Quartered
1 Box Of Fiber One
1 package Top Ramen Beef Fl. Noodles
4 Triscuit Snack Crackers
1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
them briskly and then cut them up.
The good stuff is in the skin, always, as the skin is what was intended to
serve, protect and defend the pulp and seeds. Fill large crock pot half
full of clean cold water. Add ingredients. Let cook on low heat for 12-16
hours. Season as desired during last 1 hour of cooking, adding bay, etc.,
as suits your individual collection of buds. This recipe may be done with
any game animal, except that squirrel tends to be far too stringy for my
taste. If you like hearty and thick, this stew is for you. It would also
go well with beef, obviously. I do recommend a bay leaf added to the top
for the last hour.

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