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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1 Butter; softened
1 Margarine; softened
8 oz Cream cheese; softened
2 1/2 c Flour
1 lb Powdered sugar; for dusting
1 lb Apricot filling; deli best

Recipe by: Cheri , 12/25/76
Combine butter, margarine, cream cheese. Add flour. Refrigerate a few
hours or overnight. Roll out as for pie crust. Cut into 2″ circle or
squares. Put 1/2 t filling in center. Pinch center to seal. Place on
ungreased baking sheet. Bakeat 350′ 10 to 12 min. If they pop open, press
together while still hot. Cool on rack. Dust with sugar before serving.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter — light
1 tb Fructose
1 c Wine — white zinfandel
1/2 ts Pepper, ground — fresh
8 oz Jarlsberg cheese — sliced
Paprika
4 lg Onions — spanish or
8 md Onions — vidalia
1 tb Flour
3 cn Beef broth
1 Bread, french — dried
1 c Parmesan cheese — grated
1 c Swiss cheese — grated

In a large, heavy dutch oven melt the light butter
slowly. When melted, add the sliced onions, and
fructose (normal table sugar may be used if desired.)
Cover, and cook – stirring often – until the onions
are tender but colorless.

Take the top off the pan, turn the heat up to high -
then cook the onions until the sugar caramalizes on
them turning them a golden caramel color.

Stir in the flour and make a roux. Blend well and
cook over medium heat for three minutes until the
starchy flavor of the flour is cooked out.

Carefully add the wine and pepper to the onions while
stirring over high heat until the mixture comes to a
boil and thickens.

Pour in the beef broth and bring to a boil. When the
soup begins to boil, cover, reduce heat – and simmer
for twenty minutes so the flavors have time to blend.

To prepare for table, ladle the soup into small fire
proof crocks or broiler safe bowls. Float slices of
dried French bread in the bowls then add a 1/4 c of
each of the grated cheeses, topping it all off with a
slice of Jarlsberg cheese. Let the slices overlap the
sides of the bowl slightly the toasted cheese that
runs over the side is a delicacy for most french onion
soup lovers! Place the crocks under your broiler and
watch carefully as the cheese on top melts, bubbles
and begins to turn a rich dark brown on top of the
bubbles.

When you see the bubbles browing – your done. Enjoy!

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Cold water
3/4 c Grated cheddar
—–TOPPING—–
Butter
Garlic powder
Italian seasoning
Parsley

Mix all together and spoon onto baking sheet. Brush
each biscuit with a mixture of: melted butter, Italian
seasoning, garlic powder and parsley. Bake at 450 for
8-10 mins.

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Recipe By : Pumpkin Patch Website
Serving Size : 18 Preparation Time :0:00
Categories : Pumpkin Desserts
Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground allspice
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 1/3 cups shortening
1 cup plus 2 tablespoons milk
1 egg white — beaten
1/2 teaspoon ground cinnamon
1/4 cup sugar

Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside.
Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with
pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk
evenly over surface; stir with a fork until all dry ingredients are
moistened. Shape into a ball; chill. Roll out to 1/8-inch thickness; cut
into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of
each circle. Moisten edges with additional milk; fold in half, and press
edges together with a fork. Brush empanadas with egg white; place on
ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or
until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas
while still warm. MC formatting and posted by bobbi744@sojourn.com

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NOTES : Makes 1 1/2 dozen.
Origin: Lone Star Legacy I

Recipe By : Elizabeth Powell
Serving Size : 1 Preparation Time :0:05
Categories : Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pita pocket
1/4 cup hummus
1/3 cup tabouli
2 tablespoons feta cheese — crumbled
1 leaf romaine lettuce
1/4 teaspoon tomato — chopped
1/4 cup alfalfa sprouts
1 tablespoon Greek olives — chopped
Lemon dill dressing (see recipe)

Cut top 1/4 from pita pocket and reserve for another use*. Open
pocket and spread one side with hummus. Spoon in tabouli. Add remaining
ingredients, drizzling salad dressing over all. This serves one, but is
easily multiplied for many. * Broiled pieces of pita bread are
excellent for dipping extra hummus.

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NOTES : See recipe for Lemon Dill dressing.
Nutr. Assoc. : 4513 0 0 0 0 0 0 0 0

1/2 lb Fresh bean sprouts
1/2 md Yellow onion
1/4 lb Chinese BBQ Pork
10 tb Oil, approximately
1 Bamboo shoot tip (canned) or
1/2 c Sliced bamboo shoots
1 Green onion, finely chopped
1 tb Sesame seeds
1/2 ts Salt
1/2 ts Sugar
6 lg Eggs
1 ts Oyster sauce
1/2 ts Thin soy sauce

—————————GRAVY—————————
1 cn (2 cups) chicken broth
1/3 c Sliced mushrooms, optional
1/2 ts Salt
1/2 ts Sugar
Dash of pepper
1 ts Dark soy sauce
3 tb Cornstarch
6 tb Cold water

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, julienne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean
sprouts, onion, BBW pork, and bamboo shoots for 2
minutes with 1/2 teaspoon salt and 1/2 teaspoon sugar.
(Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce
and soy sauce; mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of
the mixture in the wok. Fry about 2 minutes on each
side. Place on serving dish and set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the
chopped green onion and toasted sesame seeds.

Toast sesame seeds in a dry frying pan, without oil
for 3 minutes.

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy
sauce.

3. Prepare thickening made with the cornstarch and
cold water; add the seasoned broth and cook for 1
minute.

SOURCE: Chopsticks, Clever, and Wok.

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Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Oysters

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Benne (sesame seeds)
1 c Oyster liquor, drained from
-the oysters
1 c Cream
12 lg Oysters, shucked

Caynne pepper and freshly ground black pepper

On a baking sheet in a preheated 350 degree F. oven or
in a heavy bottomed pan over medium heat, cook the
benne seeds until evenly browned, about 10-15 minutes.
Remove to a mortar and grind with a pestle, until a
paste forms, adding a few drops of oyster liquor or
cream if necessary. Heat the cream and oyster liquor
together in a saucepan. Gradually stir in the benne
paste, the add the oysters and continue to heat until
oysters are just curled. It takes only a minute.
Season with cayenne and black pepper. Serves 2.

SOURCE: *Hoppin’ John’s Lowcountry Cooking Published
Early American Life
8/93 POSTED BY: Jim Bodle 9/93

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1 lb Dark brown sugar 1/2 lb Butter
1 ea Egg 1 t Vanilla
2 pk English walnuts,chopped fine 2 c Sifted flour

Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
well mixed. Add flour. Make into one or two rolls and refrigerate.

When ready to bake, cut in thin slices (size and thickness of half
dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend
to burn easily. Cool 30 seconds before removing from cookie sheet.

Mrs. Henry D. Chaplin

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2 ea Eggs; Lg, Hard Cooked
1 c Crab Meat
1 c Cheddar; Md, Grated
1 ea Green Onion; Md, Diced
1/2 c Mayonnaise
1 x Catsup Or BBQ Sauce;To Taste
1 ds Celery Salt
1 ds Onion Salt
1 ds Garlic Powder
2 tb Sweet Pickle Juice

Mix the first 4 ingredients together. In a small bowl, combine the rest
of the ingredients and then add them to the crab mixture. Spread on
hamburger bun halves and broil until bubbly or slightly brown. Serve hot.

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