Mushroom Chocolate Cookies

Recipe By : Source: Fresh Mushroom Cookbook by Sybil Henderson
Serving Size : 1 Preparation Time :0:00
Categories : *Try Soon! Chocolate
Cookies oDDiTieS
Drop Cookies *Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter or margarine
1 c brown sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 squares unswtnd. chocolate — melted (1 oz)
2 c all purpose flour
1/2 tsp soda
1/4 tsp salt
3/4 c dairy sour cream
1/2 c fine macaroon crumbs
1/2 c chopped drained maraschino cherries
1 c coarsely chopped fresh mushrooms

Cream butter and sugar until fluffy. Add egg, vanilla and almond
extract and beat thoroughly. Stir in chocolate. Sift flour, soda and
salt, and add to creamed mixture alternately with the sour cream. Mix
well and add remaining ingredients. Drop from teaspoon at least 2
inches apart on a greased cookie sheet. Bake in moderate oven (350)
for 12 minutes or until done. Remove from pan and cool. They will
stay beautifully moist and tender for days.

Note: I don’t care much for candied fruits in my baking, so I omitted
the cherries, and thought the cookies were great, and so did those who
tried them. I was careful, though, not to tell them mushrooms were
the secret ingredient.

Madwoman

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Per serving (excluding unknown items): 1418 Calories; 95g Fat (59% calories fro
m fat); 6g Protein; 142g Carbohydrate; 426mg Cholesterol; 1569mg Sodium

NOTES : Ok, now, before you all say “Yuck!”, give these cookies a chance. They
have a nice light, moist consistency and are actually very good.

Popularity: 9% [?]

STRAWBERRY CHEESECAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Cream cheese,softened
1/4 c Icing sugar
2 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Egg
1 1/4 c Milk
1/2 c Brown sugar
1/3 c Margarine
1/4 ts Almond extract
1/4 c Strawberry jam

Grease large muffin tins or line with paper baking
cups. Blend cream cheese and icing sugar until
smooth;set aside. Combine flour, baking powder and
salt in large bowl. Mix egg, milk, brown sugar,
melted butter, and almond extract. Stir liquid
mixture into dry ingredients, stirring just until
moistened. Spoon half of batter into muffin cups.
Top with 1 tb cream cheese mixture and 1 ts jam.
Spoon remaining muffin batter on top. Bake at 375
degrees F (190 C) for about 20 minutes, or until light
golden. Cool in pan 5 minutes; remove muffins and
cool on rack. Store in airtight container.

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Popularity: 28% [?]

SMOKY GERMAN FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 sm Onion
8 Fluid ounces light ale
12 oz German smoked cheese –
Grated
4 oz Emmental cheese — grated
3 ts Cornflour
3 tb Milk
1 t German mustard
Rye bread and cooked
Frankfurters — to serve

Rub inside of fondue pot with cut side of onion. Pour
in ale, heat gently until bubbling. Reduce heat and
gradually stir in cheeses. Heat slowly until cheese
melts, stirring frequently. In a small bowl, blend
cornflour with milk, stir into cheese with mustard
until mixture is thick and creamy, stirring
frequently. Serve with cubes of rye bread and pieces
of cooked frankfurters.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95
09:28:35 Est

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Popularity: 13% [?]

SNOWPEAS WITH RED BELL PEPPER

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
1 clove garlic — minced
1/2 red bell pepper — seeded and sliced
1/3 pound snow peas — trimmed and washed
3 tablespoons water

In a skillet melt butter over medium heat.
Stir in garlic and red bell pepper and cook for 1 minute.
Stir in snowpeas and toss to mix.
Add water and cover.
Cook for 3 minutes or until the snowpeas are just tender.

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NOTES : Show #BW8353

Popularity: 8% [?]

Warm Broccoli and Potato Salad

Recipe By : Main-Dish Salads by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound new or russet potatoes — scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper — to taste
– - – - -
1 1/2 pounds broccoli, broken into florets, stems
peeled and sliced
– - – - -
2 tablespoons fresh lemon juice
2 tablespoons red wine (or sherry) vinegar — or to taste
1 teaspoon Dijon mustard
1 small clove garlic — minced or pressed
6 tablespoons plain lowfat yogurt
1/4 cup olive oil
2 ounces Parmesan cheese — slivered

1. Steam or boil [or pressure cook] the potatoes until tender.
Drain and cut into quarters or thick slices.
Toss with the white wine, parsley, and salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes.
Meanwhile, make the dressing:
Mix together the lemon juice, vinegar, mustard, garlic, and yogurt.
Add salt and pepper to taste.
Stir in the olive oil [a tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan.
Serve warm.

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Popularity: 4% [?]

Title: CREAM OF BROCCOLI SOUP
Categories: Soups, Main dish, Vegetables
Yield: 12 servings

1 Bunch broccoli
1 Vegetable bouillon cube
1/2 c Butter
1/8 c Soy sauce
3/4 lb Swiss cheese, grated
16 oz Sour cream
1 lb Cheddar cheese, grated
6 c Water
1 c Cashews, ground

Saute broccoli in butter for 10 minutes. Using
blender combine all of the ingredients together. As
blender fills, transfer liquid to soup pot and simmer
for 20 to 30 minutes. Good with muffins or corn bread.

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Popularity: 6% [?]

Title: HERBS DE PROVENCE SPICE MIX
Categories: Spices, Condiments
Yield: 34 servings

3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4
cup. Use to season chicken, vegetables or meat.

—–

Popularity: 4% [?]

La Parilla Authentic Guacamole

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Dips Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ripe avocados — halved, pitted
3 serrano chiles with seeds — finely minced
1/8 teaspoon kosher salt

Everybody knows how to make guacamole, right? Wrong. Please, no lime or lemon,
no sour cream. This
recipe makes what is probably the most commonly made guacamole in Mexico. It is
very rich and
buttery, and is so simple to make, it can be done at the last minute. We make
guacamole to order at
Cafe Marimba, adding a little cilantro and roasted tomato, and we serve it
right in the molcajete
in which it is made.

Quickly mash the avocados and chiles together and season with salt. Guacamole
should be chunky.
Taste for seasoning and serve immediately.

Makes about 1 cup.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

Popularity: 4% [?]

Melon Hearts of Palm Salad with Chutney Vinaigrette

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2 ts Dry mustard
2 ts Honey
2 tb Mango chutney
6 tb Lime juice
1/3 c Orange juice
-OR- extra virgin olive oil
Salt freshly ground pepper
— to taste
—–SALAD—–
14 oz Canned hearts of palm
— drained
1 Ripe honeydew melon
1 Ripe cantaloupe
Shredded lettuce

In a small bowl, blend together mustard, honey, chutney, and 4
tablespoons lime juice. Gradually whisk in olive oil. Add salt and
pepper to taste, then strain dressing through a sieve to remove large
pieces of chutney.
Chop hearts of palm and set aside. Remove peel and seeds from melons
and cut into bite-size pieces. Serve hearts of palm and melon on a
bed of shredded lettuce, with dressing.

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Popularity: 4% [?]

Tortorelli’s Escarole Soup (Zuppa di Scarola)

Recipe By : Wisconsin Trails Magazine (1988: Digest)*
Serving Size : 12 Preparation Time :0:00
Categories : Soups Net-It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound sweet Italian sausage
4 quarts chicken stock — preferably
homemade stock
6 garlic cloves — minced
freshly ground black pepper
1 pound dry white beans — washed and drained
2 heads escarole — roughly chopped
into 3/4-inch pieces — (up to 4 cups)
salt
freshly grated romato cheese

Brown the sausage in a large soup pot. Remove and slice into rounds; set
aside.

Add the stock, garlic and several grindings of pepper to the soup pot.
Bring to a boil, reduce heat and simmer, scraping all the browned bits from
the bottom of the pan. Add the beans and cook, covered, for 60 to 90
minutes. Uncover and add the sausage and escarole and cook until escarole
is soft. Taste and adjust seasonings. Serve with plenty of freshly grated
Romano.

[MC-Per Serving: 314 cals, 14g total fat (40%cff)]

TIP: Save the flavorful juices left over in chicken dishes and freeze. Use
this in the recipe in lace of the same amount of stock, the flavor will be
more intense.

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NOTES : *Recipe from the “Best of” articles published in the Wisconsin
Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).] Pat Hanneman’s
Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.
Nutr. Assoc. : 3775 0 0 0 0 5511 550 0 0 0

Popularity: 4% [?]