Recipe By : Woman’s Day 10-8-96
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plus 2 tbsp cake flour
2 tsp baking powder
1/4 tsp EACH baking soda and salt
1/2 stick cold margarine (not spread) — cut in small cubes
3/4 c buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are no
larger than small peas. Stir in buttermilk with a fork until mixture clumps
together. Press dough into a ball.

On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both short
ends so they meet in center. Fold dough in half (as if you were closing a
book), forming a packet 4 layers thick. Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack
to cool.

– - – - – - – - – - – - – - – - – -

3 tb Sherry
3 tb Soy sauce
1 ts Fresh ginger, finely chopped
1 c Chicken broth
3 tb Vegetable oil
1 md Cauliflower, cut in florets
1 md Broccoli head
;cut in florets
1/4 c Toasted sesame seeds
1 ts Sesame oil
1 1/2 tb Cornstarch
;dissolved in 2 tb. water

Make sauce by combining sherry, soy sauce, ginger and
chicken broth. Heat the oil in a wok or large skillet.
Stir fry the vegetables for 3 to 4 minutes. Add sauce
and sesame seeds; mix together well.

Cover and steam/cook another 3 to 4 minutes, just
until tender crisp. Uncover and sprinkle sesame oil
over vegetables. Stir in cornstarch mixture and cook
about one minute more or until sauce thickens. Serve
immediately.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 9.
Posted by Cathy Harned.

—–

1 tb Unflavored gelatin (1 pkg) 1/2 c Unsweet. crush. pineapple
1/3 c Cold water 3/4 c Unsweet. frozen
strawberries
1 c Vanilla ice milk

Sprinkle gelatin over cold water. Place over low heat, stirring
constantly until gelatin dissolves. Drain pineapple and thaw
strawberries.

Add ice milk and fruits. Stir gently until mixed. Portion into 4
individual dishes. Refrigerate until serving time. Do not freeze.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

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1 tb Butter
1/2 c Sugar
4 ts All-purpose flour
1/4 Top. nutmeg
1 c Water
1 ts Grated lemon peel
2 tb Lemon juice

In a small saucepan, melt butter. Stir in sugar, flour and nutmeg to
blend. Add water, lemon peel and juice. Cook and stir over medium at
until thickened and bubbly. Cook for 1 minute longer.

Makes 1 1/3 cups sauce.

Hayward Daily Review, 10/12/92.

Posted by Stephen Ceideberg; November 1 1992.

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Pkg fresh Cranberries
1/2 Pineapple (Fresh) -OR-
1 small Can of canned Pineapple
1 1″ long piece of fresh — Ginger Root
1 small Hot Chili Pepper
1 medium Lemon
2 Whole Cloves (opt)
2 Allspice Berries -OR-
1/8 teaspoon Ground Allspice
1 Stick Cinnamon -OR-
1/2 teaspoon Ground Cinnamon
1/4 cup Raisins
1/2 cup Dark Brown Sugar
1/2 cup Raspberry Vinegar
1 pinch Salt

1. Rinse and pick over Cranberries, discarding stems or blemished berries.
Peel, core and finely chop the Pineapple. Peel and grate or mince the
Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon
with a vegetable peeler and extract the juice from the fruit. Tie the Lemon
zest and spices (if using whole spices) in a piece of cheesecloth, or just
add them to the pot.

2. Combine all ingredients in a saucepan. Because of the Cranberry’s high
acidity, they should not be placed in an aluminum or cast iron pan. Bring to
a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the
Cranberries begin to pop.
Correct the seasonings, adding more sugar, vinegar and lemon juice as needed;
the Chutney should be a little sweet a little sour and a little spicy.
Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth
bundle.

– - – - – - – - – - – - – - – - – -

1 c Butter, softened
2 c Firmly packed brown sugar
2 tb Milk
2 tb Instant coffee granules
2 lg Eggs
1 ts Rum extract
1/2 ts Vanilla
4 c All-purpose flour
1 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
Chocolate sprinkles
-or- melted
Chocolate (optional)

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Add sugar; beat until well
blended.

HEAT milk in small saucepan over low heat; add coffee
granules, stirring to dissolve. Add milk mixture,
eggs, rum extract and vanilla to butter mixture. Beat
at medium speed until well blended.

COMBINE flour, baking powder, nutmeg and salt in large
bowl. Gradually add flour mixture to butter mixture,
beating at low speed after each addition until blended.

SHAPE dough into 2 logs, about 8 inches long and 2
inches in diameter. (Dough will be soft; sprinkle
lightly with flour if too sticky to handle.)

ROLL logs in chocolate sprinkles, if desired, coating
evenly (‘/3 cup sprinkles per roll). Or, leave rolls
plain and dip cookies in melted chocolate after
baking. Wrap each log in plastic wrap; refrigerate
overnight.

PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls
into ‘/4-inch-thick slices; place 1 inch apart on
cookie sheets. (Keep unbaked rolls and sliced cookies
chilled until ready to bake.)

BAKE 10 to 12 minutes or until golden brown. Transfer
to wire racks to cool. Dip plain cookies in melted
semisweet or white chocolate, if desired. Store in
airtight container.

Makes about 60 cookies

*To dip 24 cookies, melt 1 cup chocolate chips in
small saucepan over very low heat until smooth.

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

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Recipe By : 365 Ways To Prepare For Christmas
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
3 c granulated sugar
4 egg whites — whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce — at room temperature
3 c unbleached flour
3/4 c cocoa powder — sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars
with
lids in hot soapy water and let drain, dry, and cool to room temperature.
Gene
rously prepare jars with margarine. In a mixing bowl, combine margarine,
sugar,
egg whites, vanilla, almond extract, and applesauce. In another mixing bowl,
c
ombine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet
ingre
dients with dry ingredients just until moistened. Spoon 1 level cupful of
batte
r into each jar. Carefully wipe rims clean, then place jars on baking sheet
(or
they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot
wa
ter until they’re used. When cakes are done, remove jars which are HOT from
ove
n one at a time. If rims need cleaning, use moistened paper towel. Carefully
p
ut lids and rings in place, then screw tops on tightly shut. Place jars on a
wi
re rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on
flowers
, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should
be sealed by now) and place a few cotton balls on top of the lid (makes it
poofy
on top), then a piece of cloth (about 3″ larger than the lid) on top and screw
the ring back on. Decorate as desired (example pinking shears).

– - – - – - – - – - – - – - – - – -

NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
mont
hs.

1 lg End-cut pork chop or:
1/2 lb Pork butt
1 1/4 c Slivered winter bamboo
-shoots
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c Vegetable oil
1/2 c Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
Cornstarch paste
1 ts Chinese red vinegar

This attractive dish is spiced with pungent, hot chili
sauce with garlic.

Preparation: Rinse bamboo shoots; slice sliver to
the size of thick matchsticks. Slice pork like bamboo
marinate in thin soy sauce cornstarch for 10
minutes. Peel slice garlic in thin rounds. Combine
stock, chili paste sugar.

Deep-frying Rice Stick: Break up rice stick before
measuring. Heat vegetable oil in hot wok. When oil
is medium hot, test a few pieces of rice stick: it
should fry quickly to a puffy white. If it browns,
turn down the heat. Fry rice sticks in very small
batches. Spread out fried snow on serving platter,
reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add
peanut oil, heating until it just begins to smoke; add
drained pork stir-fry briskly for about 2 minutes.
Add bamboo, garlic ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok,
simmer for 3 minutes. Remove cover; turn up heat
again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick serve.

—–

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Low-Fat
Grains Casseroles
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small cauliflower
3/4 cup brown rice
3/4 cup millet
2/3 cup white cheese, 1/2% fat — or salted cheese
1/2 cup onion — chopped
1 tbsp lemon juice
1 tsp basil
dash black pepper

Mix millet and rice into 3 cups of water and cook for about 30
mins.
Chop cauliflower into small chunks and soak in plain or salted
(optional) water.
Using a large cooking pot, saute onions in water and lemon juice.
Add basil pepper and saute until the onions are soft. Now
add the cauliflower and steam until cauliflower begins to
turn soft (don’t over-cook)
In a casserole dish place the lightly cooked cauliflower and mix
in the cooked millet and rice. Once mixed, then add in the
cheese and mix again.
Toss into the oven and cook at 375 for 30 to 45 minutes.

– - – - – - – - – - – - – - – - – -

1/4 lb Lean pork
1/2 ts Sugar
1/2 tb Light soy sauce
1/2 tb Rice wine or dry sherry
1 ts Cornstarch
1 ts Vegetable oil or Asian
-sesame oil
1 sm Cucumber
4 c Chicken stock or water
1 qt Slice fresh ginger,
-lightly crushed
1 tb Minced Smithfield ham or
-prosciutto (optional)
Coriander sprigs for garnish

Nothing fancy about this soup++it’s just simple, delicious and
refreshing. Cut the pork into thin slices and combine with the sugar,
soy sauce, wine, cornstarch and oil. Set aside.

Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin
slices.

Bring stock and ginger to a boil.

Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add
cucumber and simmer until translucent, about 3 minutes.

Garnish with the optional ham and coriander.

Serves 6 as part of a multiple-dish Chinese meal.

PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1
g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

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