Holiday Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. shortening
3 1/2 t. baking powder
1 c. brown sugar
1 t. soda
1 c. white sugar
1/2 t. salt
2 eggs
2 cups rolled oats
1 t. vanilla
2 c. corn flakes
2 c. sifted flour
1 c. peanuts and/or chocolate chips
Grated rind of one orange

Cream shortening and sugar. Add unbeaten eggs and beat well. Add
vanilla. Sift together dry ingredients and and add to creamed mixture.

Stir in rolled coats, cornflakes and peanuts/choc. chips. Drop by
teaspoons on greased cookie sheet. Bake at 375 degrees for 12-15
minutes. 8 dozen cookies.

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Popularity: 3% [?]

RICE BATTER BREAD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick
No-gluten

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Brown Rice Flour
2 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 c Potato starch or other flour
2 Eggs — beaten (optional)
1 c Water or soymilk
2 tb AM Unrefined Vegetable Oil
3 tb Honey

Mix dry ingredients and liquid ingredients separately;
then combine both mixtures. Pour into oiled and
floured 4″ x 8″ loaf pan and bake 45-50 minutes at 350
F. Let cool completely in pan.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Popularity: 7% [?]

SPANAKOPITA PELOPONNISOS (PELOPONNESE SPINACH ROLLS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg Spinach
1 md Onion — chopped
1 Leek — chopped
1 c Chopped spring onions
1/3 c Olive oil
1/2 c Chopped parsley
3 ts Chopped dill or fennel
14 ts Ground nutmeg
Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil (or butter)
– for assembling rolls

SERVES: 6-8 OVEN TEMPERATURE: 180øC (350øF) COOKING TIME: 50 Minutes

Wash spinach well and cut off any coarse stems. Chop coarsely and put into
a large pan. Cover and place over heat for 7-8 minutes shaking pan now and
then or turning spinach with a fork. Heat just long enough to wilt spinach
so that juices can run out freely. Drain well in colander, pressing
occasionally with a spoon.

Gently fry onion in olive oil for 10 minutes, add chopped leek and spring
onions and fry gently for further 5 minutes until transparent.

Place well-drained spinach in a mixing bowl and add oil and onion mixture,
herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste.

Place a sheet of fillo pastry on work surface and brush lightly with olive
oil. Top with 3 more sheets of pasry, brushing each with oil.

Brush top layer lightly with oil and place half the spinach mixture along
the length of the pastry towards one edge and leaving 4 cm (1-1/2 inches)
clear on each side.

Fold bottom edge of pastry over filling, roll once, fold in sides then roll
up. Place a hand at each end of roll and push it in gently like a
concertina. Repeat with remaining pastry and filling. Place rolls in an
oiled baking dish leaving space between rolls. Brush tops lightly with oil
and bake in a moderate oven for 30 minutes until golden. Serve hot cut in
portions.

Source: The Complete Middle East Cookbook – by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

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Popularity: 12% [?]

Jenny’s Peppermint Creams

Recipe By : Mark Alexander
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Stork Rich Blend Margarine
2 tb Milk
3 dr Peppermint Essence
3 dr Green food colouring
1 lb Icing Sugar, Sieved
—TO DECORATE (OPTIONAL)—
4 oz Melted Chocolate

Place the margarine, milk,essence and colouring in a saucepan and heat
gently until the margarine has melted. Do not boil. Cool slightly.

Pour over icing sugar in a bowl and mix well to form a soft ball.
Knead well on a work surface sprinkled with icing sugar. Roll to
quarter-inch thickness and cut into rounds with a plain 1 inch
cutter. Decorate with melted chocolate, if liked

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Popularity: 5% [?]

Pam’s Shrimp Etouffee

Recipe By : Pamela Creeden
Serving Size : 4 Preparation Time :0:00
Categories : Cajun/Creole Pam’s Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh or frozen shrimp — peeled deveined
2 cups onion — chopped
1 cup celery — finely chopped
1/2 cup green pepper — finely chopped
3 cloves garlic — minced
3 tablespoons cooking oil
2 tablespoons butter or margarine
4 teaspoons cornstarch
1/2 cup tomato sauce
1 cup water
1/2 teaspoon salt
1 teaspoon Cajun seasoning — or to taste
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 dashes tabasco sauce — or to taste
1/2 teaspoon dried basil — crushed
1/2 teaspoon dried oregano — crushed
1/2 teaspoon dried thyme — crushed
1 bay leaf
1/8 lemon
2 cups hot cooked rice

Thaw shrimp, if frozen. In a large saucepan cook onion, celery, green
pepper, and garlic, covered, in cooking oil for 10 minutes or till tender.
Add butter; stir till melted. Stir in cornstarch. Add tomato sauce, water,
salt, ground peppers, Cajun seasoning, basil, oregano, thyme, bay leaf and
tabasco sauce. Squeeze lemon wedge into pot and then toss the piece of lemon
into pot as well. Cook and stir till bubbly.

Add shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 4-5
minutes or till shrimp turns pink. Adjust seasonings to taste. Serve over
fluffy white rice.

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NOTES : I must give credit to Fletcher Overstreet/Jubail, KSA for helping me
spice up this recipe.

Popularity: 4% [?]

PAD PUK GAI (Chicken W/ Bok Choy)***hkrt62b

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Chicken
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cup Bok choy — fresh (cut into b
1 cup Chicken; breast — sliced
4 tablespoon Vegetable oil
1 teaspoon Garlic — fresh minced
1/4 teaspoon Fish sauce — (or to taste)
1 cup Mushrooms — fresh (cut up)
1 Med Onion — (sliced)
1 Red bell pepper
2 Green onion — 1″
1/2 cup Celery — sliced
1/4 teaspoon Msg

Fat grams per serving: Approx. Cook Time: :12 Directions: In wok, cook garlic
and chicken in hot oil and med. heat for 8-10 minutes. Add onions and fish
sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly,
cook for 7-8 minutes longer. Serve hot with rice. SOPIT MERRELL (HKRT62B)

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Popularity: 8% [?]

Stir-Fried Bean Curd with Green Beans in Hot Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables
Beans Sauces
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Green beans
1 1/2 Cakes bean curd
3 Garlic cloves
3 1/2 tb Vegetable oil
1/2 ts Salt
—–SAUCE—–
1 tb Light soy sauce
1 tb Hoisin sauce
1/2 tb Yellow bean sauce (paste)
2 ts Chili sauce
2 ts Oil (Chinese chili oil opt.)
1 tb Tomato paste

Trim the green beans and cut each one in half. Boil them in ample water
for 2 minutes and drain well. Cut the bean curd into 3/4-inch cubes. Crush
and chop the garlic.

Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and
green beans. Stir-fry over medium heat for 2-1/2 minutes. Add the bean
curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour
in all the sauce ingredients. Turn and stir them together for 1 minute.
Cook and turn for 1-1/2 minutes and serve.

Serves 4-5 with rice and other dishes.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen
Mintzias

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Popularity: 6% [?]

Gazpacho Z

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small Zucchini
1 Small Green Pepper
1 Small Onion
1 Cucumber
1 Large Tomato
3 Cloves Garlic
1/2 Teaspoon Cumin
1/4 Teaspoon Chili powder
4 Tablespoons Olive oil
12 Ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender
for 10 seconds ). Add vegetables and spices to juice and
refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Popularity: 11% [?]

Goldilocks’ Gourmet Spinach Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 T Butter, sweet
1/4 Lb Mushrooms, fresh — washed,
-dried, trimmed diced
1 Scallion — chopped
5 T Flour, all-purpose
2 C Chicken broth
2 C Milk
1/2 Ts Salt — (opt)
Pepper, black
Nutmeg, ground — (opt)
1/4 Lb Cream cheese — softened cut
-into cubes
1 C Swiss — grated
3/4 Lb Spinach, fresh

Wash spinach; trim, cook, and chop. Melt the butter in a large
saucepan. In it slowly saut‚ the mushrooms and scallion until tender.
Add flour and stir just until flour is cooked, a couple of minutes.
Whisk in first chicken broth and then milk, stirring until thickened.
Add salt if desired, pepper, nutmeg if desired, cream cheese and
Swiss cheese; stir until melted. Then stir in spinach. Heat and
stir very gently. Season to taste. Serve hot.

—*Dying for Chocolate*
Diane Mott Davidson

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Popularity: 4% [?]

Date: Mon, 31 Oct 94 11:22:00 EST
From: “Von Balson, Kathleen”

Lentil Loaf

Ingredients:
2 cups dry brown lentils, rinsed
1 bay leaf
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg substitute, beaten
1 tbs ketchup
1 medium onion, chopped
1 clove garlic, crushed
1 tsp dried thyme
2 tsp dried oregano
1 tsp dried tarragon
salt and pepper to taste
3 tbs tomato paste or tomato sauce

Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.
Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.
Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm.

This goes wonderfully with mashed potatoes and your favorite vegetable! The
leftovers taste so good in a pita pocket, and if there are mashed potatoes
leftover, I stuff the pocket with both. Mmmm! Enjoy!

Nutrition Info per serving:

341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445mg
sodium, 8g fiber.

Popularity: 3% [?]