Maria’s Ischli Cookies (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757
Serving Size : 24 Preparation Time :0:00
Categories : Refrigerator-cky Nut-cky
Butter-cky Iced-cky

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound almonds or hazelnuts — finely ground
1/2 pound butter — at room temperature
1/4 pound sugar
1/2 pound flour
seedless raspberrry preserves
–chocolate icing–
1/4 pound bittersweet chocolate melted
1/4 cup water
3 tablespoons superfine sugar
1 teaspoon instant espresso coffee
1 tablespoon butter

If you cannot buy nuts already ground, then grind them in a food processor,
taking care not to overprocess them or they will turn oily; you can also
process them with the sugar to prevent them from turning oily.

(Note if you are working with whole hazelnuts, toast them first in a 400
degree oven, rub off skins, let cool and then grind.)

Combine the nuts with the butter, sugar and flour; you will have to combine
this dough with your hands; if a bit too dry, add drops of lemon juice or
rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in
waxed paper or parchment.

Following day preheat the oven to 350 degrees. cut dough into 1/4inch
slices and bake on an ungreased cookie sheet for 15 minutes or until
golden. Remove from oven and cool cookies on a rack.

When cooled to room temperature, sandwich two cookies together with
raspberry jam and spread some of the chocolate icing (see below) over the
top cookie. For a pretty presentation, set them in fluted paper cups.

Yield: 2 dozen

CHOCOLATE ICING

Melt chocolate with water and sugar. When melted, add instant coffee and
cook over very low heat for 5 minutes. Turn heat off, add butter and let
icing cool to room temperature. (Don’t let it get too firm or it will be
hard to spread over cookies.)

Yield: 1 1/2 cups

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Popularity: 4% [?]

Title: ROAST PORK LO MEIN
Categories: Pasta, Pork
Yield: 4 servings

1/2 lb Noodles, fresh
-boil til soft;drain rinse
1/2 lb Roasted pork; shredded
1 c Shredded chinese cabbage
1 c Bean sprouts; wash
1/2 c Sliced waterchestnuts,option
1/2 ts Salt
2 ts Sherry
1/4 c Chicken broth, College Inn
2 tb Oil; for stir frying

————————-SAUCE MIX————————-
6 tb Oyster sauce
– can add more as per taste
1/2 ts Sugar
1 ds Pepper, heavy dash

Note: Dried Noodles …. 5 cups cooked = 1 lb
Fresh Noodles …. 2 1/2 cups cooked = 1 lb
Preparation: – Heat Wok – Add oil and let heat
– Add salt; stir
– Add pork sherry; stir fry quickly
– Add cabbage, bean sprouts, waterchestnuts;
stir fry [45] Sec.
– Add stock; place noodles on top
– Cover cook; [1] Min.
– Uncover stir
– Add “sauce mix”; stir until evenly seasoned
– Serve!

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Popularity: 4% [?]

SWEET POTATO, OATMEAL, AND CASHEW LOAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cashews
1 1/2 c Rolled oats
1 1/2 c Sweet potato — grated
1/2 c Onion — finely chopped
1 c — water
2 tb Tamari
2 Garlic cloves — pressed
2 tb Nutritional yeast
1/2 c Tofu, soft

Grind the cashews in a blender.

Place the ground cashews in a large bowl. Add the
remaining ingredients and mix well.

Generously oil a loaf pan and sprinkle it with
additional rolled oats to keep the loaf from sticking.
Pack the loaf mixture into the pan.

Bake at 350 degrees for about 45 minutes, or until
firm and brown.

Serve with your favorite sauce a salad and a steamed
vegetable.

From DEEANNE’s recipe files

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Popularity: 3% [?]

Pasta With Sausage and Zucchini

Recipe By : Aidells’ Sausage Co.
Serving Size : 6 Preparation Time :0:20
Categories : Fast Pasta
Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb chicken sausage, Aidell’s — diced
1/2 lb zucchini — thinly sliced
1/2 tsp dried sage
1 c chicken broth, cond, water added — or FF canned
chicken
1 c sun-dried tomatoes — slivered
1 lb penne pasta — or other large pasta
1/4 c parmesan cheese

Cook pasta in a large pot of water according to package directions.
While pasta is cooking, saute sausage and zucchini in a skillet until
sausage is browned and zucchini is soft. Add sage to skillet and the
chicken broth and dried tomatoes; add salt and pepper to taste. Cook a
minute or two to soften tomatoes.

Drain pasta; toss in the pan with zucchini and sausage mixture, sprinkle
with parmesan and serve immediately.

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NOTES : Revised 3/31/97
Nutr. Assoc. : 324 0 0 0 0 4365 0

Popularity: 3% [?]

Title: Apple Blueberry Pie
Categories: Pies, Desserts, Apples
Yield: 6 servings

3/4 c Sugar
3 tb Cornstarch
1/2 ts Salt
5 c Apples; peeled and sliced
1 c Blueberries; fresh if poss
1 tb Lemon juice
1 Pie shell; unbaked, double
– crust
2 tb Margarine

In a large bowl, stir together sugar, cornstarch and salt. Add apples,
blueberries and lemon juice; toss to coat the fruit. Turn into pastry
lined 9″ pie plate. Dot with margarine. Add top crust; seal and flute
edge. Bake in a 425~ oven until crust is browned and filling is
bubbly.

MMMMM

Popularity: 4% [?]

Title: STIR-FRIED CUCUMBER WITH PORK
Categories: Chinese, Pork
Yield: 6 servings

1/4 lb Pork butt, boned
1 lg Cucumber (or zucchini,
-Chinese white radish
Or turnip)
1 Clove garlic, minced
2 tb Peanut oil
1/4 ts Salt
1 tb Thin soy sauce
1 tb Sherry
1 pn Sugar
1/2 c Chicken stock
Cornstarch paste

Don’t add other vegetables to this dish. Keep it
simple. Just be artful in cutting vegetables.

Preparation: Slice pork butt across grain, then into
strips 1/4″ thick by 2″ long. Marinate with soy
sauce, sherry sugar for 15 minutes. Peel cucumber;
slice in half the long way remove seeds; slice in
strips to match pork; marinate in salt water for 15
minutes.

Stir-frying: Heat wok until very hot; add 1/2 of oil.
Drain pork; reserve liquid. When oil just begins to
smoke, add pork stir-fry rapidly for about 1 minute
until shrivelled. Remove pork from wok; wash wok.

Reheat wok until very hot; add remaining oil. Drain
cucumber. When oil just begins to smoke, add cucumber
and stir-fry rapidly until heated through – about 30
seconds. Add pork garlic; stir briefly; add stock.
Bring stock to boil; then stir in enough cornstarch
paste to make a light gravy. Bring sauce to boil.
Serve.

—–

Popularity: 3% [?]

Oriental Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fatfree Marinades/Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Honey
2 Tbsp Soy Sauce, Low Sodium
2 Tbsp Cilantro — Chopped
1 Tbsp Fresh Ginger — Greated, Peeled
1/2 C Dry White Wine

Combine all the above and use as a marinade.

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Popularity: 4% [?]

SWEET POTATO PECAN BREAD1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 ts Yeast
3 c Bread flour
4 tb Rolled oats
1/2 ts Cinnamon
2 pn Nutmeg
1 1/2 ts Salt
2 tb Brown sugar — dark
3 tb Powdered milk
3 tb Butter or margarine
3/4 c Sweet potatoes, cooked –
Mashed
3/4 c Water
3 tb Raisins — dark
1/3 c Pecans — chopped

Place all ingredients in machine and push start. Use
raisin bread cycle, adding fruit and nuts at beep.
From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita

Recipe By :

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Popularity: 2% [?]

Title: Cold Clam Dip
Categories: Dips, Appetizers
Yield: 4 servings

10 oz Clams
6 oz Philadelphia Cream Cheese
1 t Lemon Juice
1/2 t Salt
1/8 t Pepper
1 t Worcestershire sauce
1 ea Garlic clove (pressed)
1 x Tabassco sauce

Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.

MMMMM

Popularity: 3% [?]

Sour Cream Potato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c diced raw potatoes
1/2 c chopped celery
1/2 c onion — chopped
1 c water
2 c chicken broth
2 c milk — scalded
3 tbsp butter
1 c sour cream
1 tbsp flour
salt and pepper — to taste

Combine the water and broth and in it cook the potatoes, celery and onion in a
covered pan until very tender. Do not drain. Press it through a sieve. Add
milk and butter. Mix sour cream with flour until smooth. Add to soup, and
cook stirring constantly, until thickened. Season to taste with salt and
pepper. Serves 6.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963, p.19

Formatted for MasterCook by Mardi Desjardins, July 14, 1997

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Popularity: 2% [?]