Title: CANDY SHOP COOKIE PIZZA (CRISP)
Categories: Cookies, Desserts
Yield: 1 12″ pizza

1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Butter; softened (10 tbls)
1 Egg
1/2 ts Vanilla
2 c Semi sweet chocolate morsels
-divided

———————————-OPTIONAL———————————-
1/2 c Peanut butter
1 c Chopped candy, total – like:
-Butter fingers, Baby Ruth,
-Nestles Crunch; Goobers
-Alpine White

Preheat oven to 375. Lightly grease 12 inch pizza pan or 15×10x1 inch
baking pan.

In small bowl, combine flour, baking soda and salt. Set aside.

In large mixer bowl, beat butter, sugars until creamy. Beat in egg and
vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels.
Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or
until lightly browned. Leave in pizza pan.

Immediately sprinkle remaining one cup morsels over crust. Let stand five
minutes or until morsels become soft and shiny. Gently spread chocolate
over crust. Let set. (After cookie dough has cooled, pizza may have to
refrigerated for 30 mins for chocolate to set)

Optional Ingredients: If wanted, when pizza cookie comes out of the oven
sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on
morsels. Let stand 5 minutes or until morsels become soft and shiny..
Gently spread chocolate and peanut butter evenly over crust. Quickly
sprinkle the pizza with chopped candy. (After cookie dough has cooled,
pizza may have to be refrigerated for 30 mins for topping to set.)

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Popularity: 5% [?]

Title: Crackling Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 34 Snacks

4 oz Spring roll pastry, in
One sheet
6 oz Minced beef
1 ts Soy sauce
1 ts Sugar
2 ts Dry sherry
3 tb Water
2 tb Oil plus oil for
-deep frying
1 tb Grated shallot
2 Cloves garlic, crushed
3 tb Chopped onion
1 ts Chopped red chilli
1 ts Finely grated fresh
-root ginger
1 ts Five spice powder
1 ts Paprika
Salt and pepper

Cut the spring roll sheet into long strips about 3-3.5 cm/1 1/4- lin
wide. Marinate the minced beef with the soy sauce, 2 teaspoon of the
sugar,1 teaspoon of the sherry and 2 tablespoons water for 30
minutes. Heat the 2 tablespoons oil in a wok and saute the shallots,
garlic and onion until fragrant. Add the chilli, ginger’ and beef and
fry until dry, stirring frequently to prevent the meat from burning.
Pour in the remaining sherry, sugar, water, the five spice powder,
paprika and seasoning to taste, then set aside to cool. Place a
generous teaspoonful of the mixture on to a strip of pastry, then
fold over the end corner to enclose the meat in a triangle of dough.
Fold the again from the opposite side then continue folding the dough
over and over until completely enclosed to make a triangular shaped
pasty. Tuck the end in neatly. Continue until all the filling and
pastry is used. Heat the oil for deep frying to 190 c/375 F and deep
fry the triangles until crisp and golden. Drain on absorbent kitchen
paper and serve.

MMMMM

Popularity: 3% [?]

Sharp Vinaigrette

Recipe By : The Vegetarian Epicure
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/4 cup basalmic vinegar
2 tablespoons Dijon mustard — grey poupon
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3 large garlic cloves — minced
1 large lemon — juiced

To make the sauce, either whip all the ingredients together in a blender at
high speed for several minutes, or follow the old time-honored process:
Combine the vinegar, mustard, salt, pepper and the garlic. Beat in the olive
oil gradually with a fork or a whisk until the mixture emulisfies.
Remember-whole fresh garlic cloves must be used or the sauce won’t be
sharp!

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NOTES : I use my Tupperware shaker to whip up this tasty dressing. Great on
salads, cold par-cooked asparagus, and as the marinade in reciped that
call for oil packed artichokes (I always use water packed ones).

Popularity: 11% [?]

PLAYDOUGH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup salt
2 tablespoons oil
2 tablespoons cream tartar
2 cups flour
2 cups water
Liquid food coloring (your choice)

Sift together salt flour and cream of tartar.
Add water and oil and mix well.
Cook on high heat and turn down when it atsrts
to stick in a ball to the botton of the pan.
Take off heat and knead in coloring on counter or cutting
board. Do not try to get out the lumps they blend as used.
Store in airtight container.

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Popularity: 4% [?]

Title: Lemon Mayonnaise
Categories: Diabetic, Dressings, Fruits
Yield: 12 servings

1 tb Cornstarch; 1/3 c Lemon juice; fresh
2 ts Dry mustard; 2 tb White vinegar;
1 1/2 ts Salt; Sugar substitute to 6 ts
1 c Water; Sugar;
2 md Eggs; beaten

For fruit, chicken, or seafood salads. Combine cornstarch, mustard,
and salt in the top of a double boiler. Combine water and beaten
eggs. Slowly add to cornstrch mixture, stirring constantly, until
smooth. Cook over simmering water for 5 minutes, stirring
constantly. Very slowly stir in the lemon and vinegar. Continue
cooking and stirring over simmering water for 10 more minutes.
Remove from heat. Add the sweetener; mix well. Pour into a pint jar,
cover, and store in frefrigerator. Stir well before each use.

Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED
“FREE” CAL: 20; CHO: 2g; PRO: 1g; FAT: 1g; SOD: 256; Low-sodium
diet: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought the you and yours via Nancy O’Brion and her
Meal Master

MMMMM

Popularity: 3% [?]

TOMATO BEAN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Onions finely chopped
1 t Cummin
1 Green pepper chopped
28 oz Can tomatoes
4 c Beef stock
19 oz Can red kidney beans,
-drained
19 oz Can chick peas, drained

Salt to taste

Combine everthing EXCEPT beans, peas, and salt. Simmer
for 15 minutes. Add beans, peas, and salt. Simmer for
10 minutes more.

Makes ten 1-cup servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

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Popularity: 6% [?]

Title: FRUITY GREEN SALAD
Categories: Salads, Fruits, Kooknet
Yield: 8 servings

———————————-DRESSING———————————-
3 tb Sugar
2 tb Apple Cider Vinegar
1/4 ts Dry Mustard
1/8 ts Salt
1/4 c Vegetable Oil

———————————–SALAD———————————–
20 oz Bundles Fresh Spinach
1 c Fresh Blueberries
3 Oranges
1/2 c Pecans or Slivered Almonds

Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl.
Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry
on paper towels. Tear spinach into bite-sized pieces and place in a salad
bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut
into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing
over salad. Toss lightly to mix.

Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith

—–

Popularity: 3% [?]

Cangrejitos (Filled Crescent Pastries)

Recipe By : “Memories of a Cuban Kitchen” by Mary Urrutia
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Cuban
Pastry Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
9 ounces cream cheese — (3 -3 oz. packages)
1 stick butter — salted to taste
—–FILLING—–
2 cups ham — finely ground
(or chorizo)
—–FOR BRUSHING TURNOVERS—–
1 large egg
beaten lightly with 1/4 t. water

Sift the flour, then sift it again with the salt and sugar, and set aside.

In a large bowl, using a hand or electric mixer, cream the cheese and
butter together until well blended. Add the flour mixture and mix with your
fingers or a pastry blender until smooth. Cover and refrigerate at least 30
minutes.

Preheat the oven to 400° and lightly flour your work surface. Divide the
dough into 4 balls and, working with one ball at a time, with a floured
rolling pin roll out the dough 1/8 inch thick. Cut the dough into 3-inch
squares, then cut them in half, into triangles and place a tespoonful of
filling in the center of each triangle. Gently roll up the dough from the
base of the triangle to the tip, curving the ends slightly toward the center,
to form a crescent.

Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the
egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made
ahead of time and reheated in a 250° oven for 4 to 6 minutes.

– - – - – - – - – - – - – - – - – -

NOTES : “These savory pastries are the Cuban forerunners of today’s croissant
sandwiches. Ghey are immensely popular and are served at every celebration,
usually filled with ground ham or chorizo.”

Popularity: 6% [?]

Scalloped Bamboo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups bamboo — parboiled, sliced
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
4 tablespoons grated cheese
paprika

Place the bamboo in a greased shallow baking dish. Prepare a sauce of the
butter, flour, milk, and salt; then blend in the cheese. Pour this over the
baboo and bake in an oven at about 350 F for 30 minutes. Serve with paprika
sprinkled over the top.

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Popularity: 5% [?]

CORN CHOWDER (PRODIGY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions
– peeled and roughly diced
3 tb Unsalted butter
4 c Corn kernels, cooked or raw
3 c All-purpose broth
-or low-sodium chicken broth
1/2 ts Salt
1/4 ts Ground mace or nutmeg
Freshly ground pepper
4 c Milk and/or cream
1/2 ts Chopped fresh rosemary — -OR-
1 pn -Dried rosemary

This soup is a favorite at Trumps restaurant in Los
Angeles.

COMBINE ONIONS AND BUTTER in a 2-quart pot over medium
heat on the stove. Cook, stirring occasionally, until
the onions are soft, about 10 minutes. Add the corn
and continue to cook, stirring occasionally, another
8-to-10 minutes. Add the broth, salt, mace and pepper.
Cover, increase heat to high and cook for 20 minutes.
Place soup in a food processor and puree until smooth.
Replace the soup in a pot on the stove over medium
heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5
minutes. Serve piping hot.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]