Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Bars Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 strips red and/or green paper strips
3 tablespoons butter — softened
3 tablespoons sugar
1 large egg white
1/2 teaspoon vanilla
1/3 cup flour

Heat oven to 400. Grease 2 cookie sheets. Write a fortune on each strip of
paper and have an empty water glass ready.

Beat butter, sugar egg white and vanilla in a small bowl with an electric
mixer on medium speed until well blended. Stir in flour.

Working in batches of 3, drop 1 1/2 teaspoons of batter at least 4″ apart on
prepared cookie sheet. Spread batter with back of a spoon into a 3″ circle.

Bake 3 to 4 minutes or until edges turn golden brown. Working quickly,
remove cookie with a spatula to work surface. Place a fortune horizontally
in the center of the cookie. Fold bottom half of cookie to top and press
edges with fingertips for 3 seconds. Holding top edge of cookie, place
center of fold over rim of the glass. Gently press sides down to bend cookie
in middle. Let cool on rim 1 minutes. Repeat with remaining 2 cookies. Let
cookies cool completely on wire rack. Repeat process using remaining dough
and cooled cookie sheet. Store in an airtight container.

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Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Unsifted all-purpose flour
1/2 c Sugar
1 tb Baking powder
1 t Salt
2 Sticks (8 oz) cold butter,
Cut into tablespoon-sized
Pieces
3/4 c Currants
2 lg Eggs
2/3 c Whipping cream
1 tb Sugar

1. In a large bowl combine the flour, sugar, baking powder and salt.

2. Cut in butter with a pastry blender, or with your fingers, until
texture resembles coarse meal. Add currants and milk.

3. Lightly whisk eggs and cream together; add to dry ingredients. Combine
with large wooden spoon or with hands until dough barely holds together;
do not overmix. (Dough should be slightly sticky, not dry. Add a little
more cream if necessary.)

4. Grease a baking sheet or line with parchment paper.

5. Portion the dough by using an ice cream scoop, or divide the dough in
half and pat into 2 flattened disks. Cut each disk into 8 triangular
shaped scones. Place on the prepared baking sheet and sprinkle the tops
with sugar.

6. Bake in a preheated 375-degree oven about 20 minutes, until golden
brown. Cool slightly before serving.

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1 1/4 c Brown sugar; firmly packed 2 1/4 c Flour; all purpose
1/2 c Butter 1/2 ts Salt
1/2 c Shortening Topping:
1/3 c Peanut butter; crunchy 1 c Chocolate chips; semisweet
1 ts Vanilla 1/2 c Peanut butter; crunchy
1 Egg 1 1/2 c Corn flakes, slightly
crushe

Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F.In large bowl, combine all cookie ingredients except
flour and salt; blend well. Stir in flour and salt; mix well. Press dough
into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden
brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup
peanut butter and corn flakes. Spread over slightly cooled base. Cool
slightly and cut into bars.

from the Toronto Star

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Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

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Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe small banana — peeled and sliced
1/2 cup plain whole milk yogurt
Superfine sugar to taste
1 Dash rum
1 1/2 cups red seedless grapes — rinsed and halved
Mint leaves — or chopped
pistachio nuts for garnish

Puree banana with yogurt and season with some superfine sugar and a dash of rum
. Spoon into the
bottom of wine glasses and spoon grapes over the top; garnish with mint or pist
achios.

Yield: 2 servings

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2 qt Whole milk
5 x Eggs
1 1/4 c Sugar
3/4 c Flour, plain
1 ts Vanilla extract
2 tb Whiskey or Extract
2 tb Brandy or Extract
1 tb Nutmeg

Scald all but 1/2 cup milk in top of a large double boiler. Separate eggs.
In a large bowl, beat yokes well while adding 1 cup sugar and flour sifted
together and 1/2 cup cold milk. Add hot milk slowly to mixture, stirring
well. Put back into double boiler and cook until thickened, stirring
constantly. Remove from heat, add wiskey, brandy and vanilla. Place nutmeg
on bottom of a large baking bowl. Beat egg whites while slowly adding 10
tablespoons sugar until foam peaks. Place on top of custard mix. Bake at
350F about 10 minutes or top turns golden brown. Chill before serving.

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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Monterey Jack Cheese
-cubed — 1-inch
3 Eggs
1/2 c Milk
1/2 ts Rosemary,Dried
1/2 ts Basil,Dried
1 1/2 c Buttermilk biscuit mix
1 tb Black olives,chopped — Opt
1 tb Green chilies,chopped –Opt
1 tb Dried tomatoes,chopped -Opt

Preheat oven to 400~. Grease an 8-inch pie plate. Cut
cheese into 1-inch cubes. Fit the steel knife blade
into the work bowl. Process cheese until chopped into
1/4 inch pieces. Remove 1/2 cup cheese from bowl and
set aside for topping. Add eggs, mil

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3 tb Butter
2 1/2 c Marshmallows;miniature
1 cn Chow mein noodles; 4 oz or
-113 g.
12 Caramels
1 tb -Cold water
2 tb Peanut butter; smooth or
-crunchy

Melt butter with marshmallows over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Add noodles; toss until well coated. Drop
spoonfuls of noodle mixture onto greased baking sheet. Melt caramels with
water over low heat or in microwave at Low for 2 minutes. Stir until
smooth. Add peanut butter; mix well. Drizzle over treats. Chill. MAKES: 24
TREATS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 quart Chicken broth
2 cup Water from cooking the
1 pound Thin asparagus
asparagus (strained)
1/2 Stick butter
1 1/2 cup Rice (Uncle Ben`s)1/2 c
2 tablespoon Olive oil
grated cheese+
1 Onion chopped

Clean and trim asparagus and cook in lightly salted water until tender.

Carefully remove the tender tips (1″ + 1″ again) reserve on the side. In a
blender puree the rest of the stems with some of the water and strain . Add
enough of the water to make the required 2 cups of liquid. Melt butter in oil
and sautee the onion. Add the rice, mix and gradually add the asparagus broth
until all absorbed. Continue addin the chicken broth until the rice is cooked.
Stir often to avoid sticking. When done gently mix in grated cheese and
asparagus tips. Serve Hot.

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2 lb Haddock; fillet
Tomato juice; or V8/to cover
1/2 c Chili sauce
1/2 c Horseradish; prepared
1/4 c Sour cream

1. Poach fish in tomato juice to cover with spices of
your choice or in V8. Simmer until fish flakes.

2. Mix the other ingredients together to make the
sauce and adjust for YOUR taste. Add the sauce to the
fish, making sure it is not too thick. It should look
like lobster salad and you can use diced celery and/or
onion.

NOTE: In the 50′s whenever you went to a luncheon at
the Temple it seems that this was the dish of choice.
I guess we were trying to prove we could have
‘lobster’ and be kosher too, !!!! Anyway it is
quite good. If you have a favorite lobster or shrimp
salad; you could just substitute the fish. Back in
those days it was cheaper…now who knows???

Recipe originally taken from the LEVITTOWN JEWISH
COMMUNITY CENTER COOKBOOK; circa 1956.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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