LIEBES-KNOTEN (LOVE KNOTS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whole eggs
1/2 c Thick cream
1/3 c Sugar
pn Of salt
1/2 ts Vanilla
3 c Flour

Beat eggs well with electric mixer. Add sugar and
beat well. Add salt and vanilla. Mixture will be
thin. Gradually add flour, having mixer at low speed.
Mixture should now be in cookie dough form. Roll very
thin on lightly floured board. Cut into 1/2-inch
strips with knife or pastry cutter. Cut in crosswise
strips, 1 1/2 inches long. Give each strip a double
twist to resemble a bow.

Fry in deep fat, 375ø F. When brown, roll in
sifted powdered sugar.

~ Mrs. W. G. Bench typed posted by teri chesser 7.95

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Popularity: 3% [?]

Spicy Brussel Sprouts with Almonds

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1/4 cup slivered almonds
1/2 teaspoon yellow mustard seeds — crushed
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
3 cups cooked brussel sprouts — halved
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh lime juice
1/2 teaspoon salt

In a large, heavy, nonreactive skillet, heat oil over moderately high heat for
about 30 seconds. Add almonds and mustard, cumin, and fennel seeds. Cook,
stirring, until nuts and spices are fragrant and dark, about 15 seconds.
Reduce heat to moderate and add Brussels sprouts, cayenne, and ginger. Cook
and stir until vegetables are heated through and spices arewell distributed,
about 4 minutes. Add a few tablespoons of water if vegetables look dry. Season
to taste with up to 1 tablespoon of lime juice and salt and serve hot.

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Popularity: 2% [?]

Cucumber Soup

Recipe By :FROM MY GARDEN SHOW#5537
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers, — peeled and diced
2 cups yogurt
Juice of one lemon
1 tablespoon rice wine vinegar
1/4 cup mint, — chopped

In a blender, combine cucumbers and yogurt. Blend until smooth. Stir in
remaining ingredients and chill.

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Popularity: 4% [?]

Title: DRY RUB SPICE MARINADE
Categories: Herb/spice, Marinades
Yield: 1 servings

1/4 c Kosher salt
2 tb Garlic powder
1 tb Dried thyme
2 ts Ground black pepper
1/4 c Granulated or brown sugar
2 tb Paprika
2 ts Cayenne pepper

Combine all ingredients, blending thoroughly. If
reserving for later use, store in a tightly capped
jar. To use, sprinkle heavily over all sides of meat
and rub in well with fingers. Let meat stand at room
temperature for two hours, or lightly covered
overnight in the refrigerator. Sprinkle meat again
lightly before grilling, broiling or baking. This
recipe makes enough for 3-4 pounds spareribs. Mixture
is also good on poultry.

Keeps indefinitely in tightly capped jar. Note from
the cook:“The secret of a good dry rub is equal
proportions of kosher salt and sugar. The salt draws
juices to the surface of the meat; the sugar drinks
those juices up, making a lovely, light, potently
seasoned glaze on the meat.These are the herb bottles
closest to my hands, if you have other stuff handy,
add it as you wish: ground ginger, or dry mustard; red
pepper flakes, or onion powder. Customize it any way
you will.” Via: RFIX_S 09-28-1994

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Popularity: 4% [?]

Title: Company Casserole
Categories: Casseroles, Turkey
Yield: 9 servings

8 oz Pkg. noodles
1 lb Ground turkey
3 T Butter
16 oz Tomato sauce (2 16 oz. cans)
1 T Chopped green bell pepper
2 T Butter
1 c Cottage cheese
8 oz Cream cheese
1/4 c Thick sour cream
1/2 c Grated onion

Cook noodles, brown turkey in 3 T. butter, stir in tomato sauce.
Remove from heat and add other ingredients; mix well. Pour into 2
quart casserole dish and bake at 350 degrees for 30 minutes. Pour
melted butter over before serving.

Notes: The original recipe calls for ground beef but it’s just as
good with turkey (can’t tell the difference). I also use fat free
sour cream and low fat cottage cheese and low fat cream cheese and
it’s great!

MMMMM

Popularity: 3% [?]

Title: SOURDOUGH BISCUITS
Categories: Breads
Yield: 4 servings

1/2 c Sourdough starter
1 c Milk
2 1/2 c Unsifted flour
3/4 ts Salt
1 tb Sugar
1 ts Double acting baking powder
1/2 ts Soda
1 x Salad oil, butter or bacon g

Mix the starter milk and 1 cup of the flour in a large
bowl. (prepare the night before for breakfast.) Cover
and keep0 at room temp. to let rise.
Turn this out onto 1 cup flour on a bread board.
Combine salt, sugar, b.p. and soda with remaining 1/2
cup of flour and sift over the top. With hand knead
lightly until the proper consistency. Roll to a 1/2
inch thick. Cut out and dip in either warm bacon
grease or a mixture of half salad oil and melted butter
Place close together in a 9 x 9 pan and set in warm
place to rise for about half hour Bake in a 375 f
oven makes about 14 biscuits.

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Popularity: 7% [?]

FAT-FREE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wheat bran
1 c Buttermilk, nonfat
1 1/2 c Flour, whole wheat
2 ts Baking powder
1/2 c Raisins
1/2 c Applesauce, unsweetened
3 Egg whites
1/3 c Molasses
1 t Vanilla

Preheat oven to 375 degrees. Soak bran in buttermilk
for 10 minuets. In a large bowl, combine flour, baking
poder, and raisins. In a medium bowl, combine
applesauce, egg whites, molasses, and vanilla. Add
soaked bran to flour mixture. Then add molasses
misture. Use rubber spatula to combine for about 15
strokes. Don’t overmix. Spray muffin tins with
nonfat, nonstick spray. Bake 20-25 minutes. Serve
warm. Store at room temperature up to 1 day.

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Popularity: 4% [?]

CHEESE SAUSAGE BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild bulk pork sausage
1 sm Onion — finely chopped
1 cn Cheddar cheese soup — (11oz)
– undiluted
1/2 c Water
3 c Biscuit mix

Crumble sausage into a large skillet; add onion and
cook over medium heat until sausage is browned. Drain
well on paper towels.

Combine all ingredients, stirring until dry
ingredients are moistened. Drop batter by heaping
tablespoonfuls about 2 inches apart on lightly greased
baking sheets. Bake at 425 degrees for 15 minutes or
until lightly browned.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman

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Popularity: 4% [?]

DROP BISCUITS (USING BISCUIT MIX)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Biscuit mix (see recipe)
1/3 c Water

8 biscuits 96 calories per biscuit

1. Preheat oven to 425øF (hot).

2. Lightly grease baking sheet.

3. Stir mix and water together. Mix well.

4. Drop dough by tablespoon onto baking sheet to form 8
biscuits.

5. Bake until lightly browned–about 12 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Popularity: 8% [?]

Title: FRESH TOMATO KETCHUP
Categories: Sauces, Cyberealm
Yield: 2 1/2 pints

1/4 c Canola Oil
6 lb Ripe Tomatoes, cored and
Cut in large wedges
12 oz Red Onion, cut in wedges
1/2 c Parsley Leaves, loosely
Packed
3/4 c Celery, chopped
1/4 c Carrot, chopped
1 ts Mustard Seed
1 Cinnamon Stick
1 ts Whole Allspice
1 Whole Nutmeg
1 1/2 c Malt Vinegar
3/4 c Packed Brown Sugar
1 tb Molasses
1 ts Salt

In a large heavy nonreactive pot, heat oil. Add
tomatoes, onions, parsley, celery, and carrot. Bring
to a simmer. Reduce heat. Simmer slowly, uncovered,
for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as
much thick puree as possible. Discard solids and
return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a
cheesecloth bag. Crush spices with a meat mallet. Add
to puree along with vinegar, brown sugar, molasses,
and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours
until mixture thickens and is reduced to 4 or 5 cups,
stirring frequently. (Cooking tine will depend on
juiciness of tomatoes/ Gradually reduce heat and stir
more frequently as mixture becomes thicker to prevent
sticking and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized
pint canning jars. Seal. Cool on rack to room
temperature. Store in refrigerator up to 2 months.

Source: Victoria Magazine, August 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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Popularity: 5% [?]