Title: Coconut Oatmeal Cookies
Categories: Cookies
Yield: 72 cookies

2 c Quick oats
2/3 c Shredded coconut
1 c C and H Brown Sugar; packed
1/2 c Butter or margarine
1/2 c Shortening
2 Eggs
1 1/2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Salt

Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in
a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream
together sugar, butter, and shortening. Beat in eggs, one at a time.
Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and
mix into batter. Mix well. Form into rolls about 1-1/2 inches in
diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice
1/4-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8
minutes. Cool on rack. Makes about 6 dozen cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 9% [?]

Title: MU SHU PORK #1
Categories: Chinese, Pork
Yield: 6 servings

1/2 lb Rolled pork roast
5 tb Oil
1/2 bn Green onion/scallion
2 c Thinly sliced/shredded
-chinese cabbage (bok choy)
1 c Fresh bean sprouts
1 cn (8.5-oz) drained bamboo
-shoots
4 Beaten egg
1 tb Sesame seeds
2 tb Soy sauce
1/2 ts Salt
1/2 ts Sugar
Mandarin pancakes (from any
-oriental market)

Cut pork into matchstick pieces. Cut onions into 2
inch lengths , then cut the strips into shreds. Heat
wok or large deep skillet over high heat. Add 1
tablespoon of oil, swirl to coat bottom and side. Add
onions, cabbage, bean sprouts and bamboo shoots.
Stir-fry until just wilted; remove to large bowl.
Reheat pan; add 2 more tablespoon oil. Add eggs,
swirling pan to spread out into thin layer. COok until
firm, breaking eggs up into small pieces. Remove to
bowl with vegetables. Reheat pan; add sesame seeds and
remaining oil. Add pork; stir-fry until browned and
thoroughly cooked. Add soy, salt and sugar. Return
vegetable-egg mixture to pan. Stir-fry until heated.
Serve with mandarin pancakes. Have each person add
about a tablespoon of filling to their own pancakes,
adding a dab of hot mustard, oyster or plum sauce or
dipping sauce (from wonton recipe). Fold pancake in
half like soft taco, or roll it up, folding over one
end to hold in the juices. Eat with fingers.

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Popularity: 11% [?]

BLACK PEPPER MUSTARD

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons yellow mustard seed
1 tablespoon white wine vinegar
1 1/2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Coarsely grind the mustard seed. Transfer to a small bowl, add all the
remaining ingredients, and mix thoroughly with a fork. Cover with plastic
wrap and set aside for 2 hours. The mustard should be ready to use
immediately, with a refrigerator shelf life of 3 months.

YIELD: 1/2 cup

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Popularity: 2% [?]

BANANA CREAM PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Flaky Pie Dough for a 1crust pie — above
Filling:
2 1/2 cups milk
2/3 cup sugar
1 Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter — softened
2 teaspoons vanilla extract
2 large bananas — sliced
Topping:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Prepare and bake the crust.

To make the filling, combine 2 cups milk, sugar and salt in a nonreactive
saucepan; whisk once to
mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a
mixing bowl and whisk in
cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat
then whisk about a third
of it into the egg mixture. Return milk and sugar mixture to a boil once
more and whisk in the egg
mixture, whisking constantly until the filling thickens and comes to a boil.
Allow to boil, whisking
constantly, for about 30 seconds. Remove from heat, whisk in butter and
vanilla; pour into a
nonreactive bowl. Press plastic wrap against the surface of the filling and
chill until it is
approximately 75 degrees. Fold the bananas into the cooled filling and
spread it evenly in the cooled
crust. To finish the pie, whip the cream with the sugar and vanilla until it
holds a firm peak. Use a
hand mixer on medium speed or a heavyduty mixer fitted with the whisk.
Spread the cream over the
filling, making sure it touches the edges of the crust all around.
COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup
sugar. Substitute 1/2
cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the
cornstarch is mixed.
After the filling has cooled, fold in 1/2 cup toastedsweetened coconut.
After covering the pie with the
whipped cream, (you may add up to 1/4 cup coconut cream to the cream before
whipping it to
replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened
coconut. (To toast
coconut, place it on a jelly roll pan on the middle rack of a preheated 325
degree oven for about 15
minutes. Stir often so that the coconut colors evenly to a light golden brown.)
Yield: one 9-inch pie

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Popularity: 16% [?]

Title: ICEBOX CAKE
Categories: Cakes
Yield: 1 servings

1 lb Graham crackers
1 lb English walnuts
1 lb Marshmallows
1 lb Dates
1/2 pt Cream

Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf.
Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser,
Atwater Grange, Portage County, OH

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Popularity: 3% [?]

Best Ever Vegetable Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large meaty beef bone
2 medium potatoes — sliced
3 carrots — sliced
1/2 cup cabbage — sliced
1 cup celery — chopped
salt and pepper
1/3 cup raw rice
1 small onion — sliced
1 cup green beans — cut up
1/2 cup green peas
lots of parsley

1. Boil the beef in enough water to cover, plus 2 additional quarts
until the meat falls off of the bone.
2) Add the rice and boil for 15 mintues, then add the vegetables and
continie boiling until
they are tender but not mushy – about 20 minutes.
3) Cut the meat into bite sized pieces, keeping it hot in the soup.
4) Add the parsley and serve.

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Popularity: 5% [?]

Title: Violet Ice Cream
Categories: Desserts
Yield: 1 batch

1 c Heavy cream 1/4 c Crystallized raw sugar
2 c Fine, fresh whole wheat — (turbinado sugar)
— bread crumbs Crystallized violets
— (abt. 4 medium slices)

Whip cream until stiff. Fold in bread crumbs and sugar. Chill in the
freezer until stiff but not hard.

Before serving, mix in a few crystallized violets, and garnish each serving
with more of the same.

From Kathleen S. Van Horn’s “Sweet Violets” article in “The Herb
Companion.” April/May 1993, Vol. 5, No. 4. Pg. 29. Posted by Cathy
Harned.

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Popularity: 3% [?]

Title: Chocolate Rum Dums
Categories: Cookies, Christmas
Yield: 1 servings

8 1/2 oz Pkg chocolate wafers,
-crushed
1 c Pecans, chopped
1 c Xx sugar
1/4 c Light corn syrup
1/4 c Dark rum

Combine crushed wafer, pecans, sugar, syrup rum. Mix well. shape
by tspfull into round balls. Let stand 10 minutes. Roll in extra XX
sugar.

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Popularity: 4% [?]

Title: SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN WHITE SAUCE)
Categories: German, Vegetables
Yield: 4 servings

29 oz White Asparagus; (2 Cans)
2 tb Margarine
2 tb Unbleached Flour
1/2 c ;Asparagus Liquid
1/2 c Milk
4 oz Ham;Cut into Julienne Strips
1/8 ts Nutmeg; Freshly Grated
1/4 ts Salt

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine
in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and
milk. Stir constantly over low heat until sauce thickens and bubbles.
Add cooked ham and seasonings. Gently stir in asparagus spears; heat
through but do NOT boil. Serve in preheated serving dish.

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Popularity: 3% [?]

Title: Cheese-Puff Potatoes
Categories: Baby food, Potatoes, Cheese
Servings: 2

1 Baked potato (scrubbed,
-pierced with a fork and
Baked 3/4 – 1 hour at 450oF)
1/2 ts Butter (optional)
1 Egg
2 tb Shredded mild cheese*
1 ts Wheat germ

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

When you’re cooking baked potatoes for yourself, throw an extra one in the
oven to make this for baby. And, if you have a baby who is allergic to
eggs, just skip the eggs and double the amount of milk.

Scoop potato out and mash in a bowl. Whip egg in a separate bowl and add
to potato mixture. Beat in butter, milk, cheese and add wheat germ.
Carefully spoon back into potato shell, and fold a small piece of foil
around bottom of potato to prevent leakage.

Place in preheated, 350 o oven for 15 minutes.

To make ahead, cover and refrigerate without baking. When ready to serve,
place uncovered potato in 350 o oven for 20 minutes.

*for older babies

Serves 2-4

MMMMM

Popularity: 9% [?]