Title: Raisin and Bran Cookies
Categories: Cookies
Yield: 48 servings

1 c Margarine; softened
2 Egg whites; whipped
1 ts Vanilla
2 c Unbleached flour
1 c Bran; unprocessed
1 c Brown sugar; packed
1/2 ts Baking soda
1 c Raisins
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 375. Prepare baking sheet with cooking spray and flour.
In a mixing bowl, combine margarine, egg whites, and vanilla. In another
mixing bowl, combine flour, bran, sugar, baking soda, raisins, cinnamon,
nutmeg, and salt. Mix wet ingredients with dry ingredients just until
until moistened. Drop dough by heaping teaspoons onto prepared baking
sheet. Bake for 14 to 16 minutes or firm to the touch.

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Popularity: 4% [?]

Title: Zesty Cola Salad
Categories: Salads, Desserts
Yield: 1 recipe

2 3 oz pkg Cherry gelatin
1 sm Can Black Cherries
1/2 c Chopped pecans
1 cn Crushed pineapple
2 8oz. bottles coca-cola

Drain juice from cherries and pineapple and reserve.
Chill fruit and cola. If fruit juice does not measure
2 cups, finish by adding water. Bring to boil.
Dissolve gelatin in the boiled juice mixture. Let set
slightly and then combine the chilled Cola and Fruit
with it. Add nuts. Cover and chill. May be served as
a dessert, topped with whipped cream.

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Popularity: 25% [?]

Easy White Chocolate Mousse with Fresh Fruit Salsa

Recipe By : Woman’s Day – 6/3/97
Serving Size : 8 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 env unflavored gelatin
1/2 c cold water
6 squares white baking chocolate
1/2 c 1% milk
1 tbsp rum or vanilla extract
1 8oz tub frozen light whipped topping — thawed
Fresh Fruit Salsa:
4 c finely diced fresh summer fruit such as:
blueberries
cantaloupe
kiwi fruit
nectarines
strawberries
1 c loosely packed cilantro leaves — finely chopped
2 tbsp honey
1 tbsp fresh lime juice
1 sm fresh jalapeno pepper, seeded — finely chopped

Have ready a serving bowl or 8 individual dessert dishes and a large
bowl of ice cubes (this will speed up the process).

Sprinkle gelatin over water in a microwave-safe bowl or a small
saucepan. Let stand 5 minutes. Microwave on HIGH 40-50 seconds, or
stir over low heat until completely dissolved.

Put white chocolate and milk into an 8-cup microwave-safe measure of
large bowl, or into a 3-quart saucepan. Microwave 1 minute on HIGH or
place saucepan over medium heat until milk is steaming hot. Stir until
chocolate dissolves.

Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir
constantly, until mixture just begins to thicken.

Whisk in about 1/2 cup of the topping. Remove mixture from ice. Fold
(gently stir) in remaining topping until completely blended. Pour into
serving bowl or dishes, cover and refrigerate at least 1 hour, or up to
3 days. Serve with Fresh Fruit Salsa.

Fresh Fruit Salsa: In a medium bowl gently mix all ingredients. Serve
immediately or refrigerate up to 4 hours before serving.

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Popularity: 4% [?]

Title: Elaine’s Famous Sugar Cookies
Categories: Polkadot, Cookies, Holidays
Yield: 7 Dozen

1 c Butter, softened
1 c Powdered sugar
1 c Granulated sugar
2 Eggs
1 c Salad oil
2 ts Vanilla
1 ts Grated lemon peel
4 1/4 c Flour
1 ts Baking soda
1 ts Cream of tartar
1 ts Salt
Plain or colored sugar

Cream butter sugars; beat in eggs one at a time until light
fluffy. Beat in oil, vanilla lemon peel. Combine dry ingredients
gradually add to sugar mixture, beating till well blended. Wrap in
wax paper; chill several hours.

Preheat oven to 325. Grease 2 cookie sheets. Divide dough into
thirds (keep 1/3 out, refrigerate the rest till needed). Form
heaping tsp. of dough into ball. Place on cookie sheet. Flatten to
2″ diameter with bottom of glass dipped in sugar. Sprinkle with
plain or colored sugar bake 8 – 10 min. till lightly browned. Let
stand on cookie sheet 2-3 min. before removing.

A wonderful tea cookie – you can color the sugar for Christmas
cookies. From my dear friend, Elaine Sullivan.

Source: Vinyard Seasons by Susan Branch, Entered in Meal Master format
by Lisa Clarke for Christmas Eve 1995

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 12-10-95

MMMMM

Popularity: 9% [?]

CYCLONE CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tex-Mex Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Lard
4 lb Beef chuck, cut into 1/2 inc
1 ea Large onion, chopped
3 ea Cl Garlic, finely chopped
1 c Drained canned nopalitos (ca
1 x Green pepper strips
12 ea Canned (or fresh) serrano pe
1 x Chopped, or 12 tiney green h
1 x Seeded and chopped
2 ea 10-ounce cans mexican green
1 x Cut-up, fresh tomatillos* (a
1 ea 6-ounce can tomato paste
1 1/2 c Beef stock or canned beef br
1/3 c Chopped fresh coriander or 1
1 x Ground coriander
5 ts Crushed cumin seeds or groun
1 1/2 ts Salt
1/2 ts Ground black pepper

Fat grams per serving: Approx. Cook
Time: 3« hr Heat lard in large heavy kettle; add meat,
about 1 pound at a time, removing after each pound is
browned. After all four pounds are browned, put onions
and garlic in kettle and cook until soft. Return all
beef to kettle. Rinse cactus pieces in cold water;
drain and add to beef. Also add peppers, green
tomatoes, tomato paste, beef stock, coriander, cumin,
salt and pepper. Cover and simmer about 2 1/2 hours.
Makes about 2 1/2 quarts.
* If using fresh tomatillos, increase beef stock or
broth to 3 cups. When a blue norther was howlin’
across the plains, a plate of Cyclone Chili tasted
mighty fine to a cowboy. Green tomatoees and pieces of
cactus, thrown in with the beef and peppers, sure
helped chase away the cold. from “Famous Chili Recipes
From Marlboro Country”

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Popularity: 6% [?]

Title: The Ultimate Cookie
Categories: Cookies
Yield: 30 servings

3/4 c Golden flavour crisco
1 1/4 c Brown sugar
1 Egg
2 tb Milk
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Chocolate chips
1 c Coarsely chopped pecans
Or walnuts

Recipe by: Crsico
Preheat oven to 375F. Cream crisco and brown sugar in large bowl at medium
speed for 2 minutes, or until light. Add egg, milk and vanilla, beating 1
minute, or until thoroughly blended. Combine flour, salt and baking soda.
Add to creamed mixture gradually, beating on low speed 1 minute, or until
just blended. Stir in chocolate chips and pecans. Drop dough by heaping
spoonfuls (2Tbsp) on ungreased baking sheet. Bake 6 to 9 at a time leaving
about 3 inches between cookies for spreading. Bake at 375F for 8 to 10
minutes. Cookies will still appear moist when baked. Cool 2 minutes, then
remove to cooling rack.

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Popularity: 21% [?]

Title: Nut Bread
Categories: Bread Osg1966
Servings: 1

4 c Flour
6 ts Baking powder
1 c Sugar
1 c Nut meats
1 ts Salt
1 c Sweet milk
2 ea Eggs

Mix dry ingredients and nut meats, add milk and eggs. Put in 2
buttered pans and let stand for 20 minutes. Bake in moderate 350 F.
oven for 45 to 60 minutes.

Source: Laura Huffman, Jackson Grange, Wood County, OH
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Popularity: 3% [?]

Asian Cabbage Stir Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Vegetables
Brownies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–PHILLY.INQUIRER–
3 Tb Peanut oil
2 Lg Heads bok choy (Chinese
Cabbage)
2 Ts Sesame seeds
2 Ts Teriyaki sauce
–IRWIN E. SOLOMON–

Heat the oil in a wok or large deep skillet,over low heat for 1 minute.
Meanwhile shred the cabbage fine.Add the cabbage and stir fry 4 minutes. Add
sesame seeds and stir fry 1 minute more.Add teriyake sauce and toss
ingredients until cabbage is tender but still crisp.Makes 4 servings..

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Popularity: 5% [?]

Date: Mon, 08 Nov 93 11:49:29 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

this is what we had for dinner last night, a recipe for nori-maki
which is from an out-of-print book called ‘Japanese Cooking: A Simple Art’.
I got this in a used book store for a fairly exorbitant price, but it was
worth it. One of the most detailed and beautiful japanese cookbooks I’ve
ever seen. Anyway, I just eliminate the fish-flakes from the recipes now and
everything is perfectly low-fat…

Rice:

3 1/3 c. short-grain white rice
4 c. water
1 3″ square of kombu (kelp)

Dressing:

dissolve (must completely dissolve) 5 T sugar in 6 T. unseasoned rice vinegar.
(Marukan (?) has green trimmed label for unseasoned). Add about 4 t. sea salt.
(I do not like it quite so salty. Taste the dressing and see what you think).

bring rice to a boil. Boil for 2 minutes. Cover, reduce heat and simmer
until all water is absorbed. Wrap pot lid in a towel and cover again. Turn
off heat and let stand for 15 minutes. Pour rice into a large bowl. My large
Rubbermaid bowl is a perfect sushi-rice making instrument, and I don’t
question that, I just use it. The book recommends a wooden bowl. Stir the
rice, and slowly drizzle the dressing over it while you stir. As you do this,
either have someone fan the rice with a piece of newspaper or something, or
aim a small fan at it, at low speed. Try to stir gently and not break the
grains of rice. After about 10 min, the rice will be sticky and somewhat
cooler.

Filling and stuff:

You’ll need about 8 sheets of nori seaweed.

Anything veggie *can* be a filling. I recommend combinations of any of the
following:

cucumber cut into long strips
lightly cooked carrots, cut into long strips
rehydrated and stewed (in water plus 2 T. rice wine) kampyo or gourd strips
rehydrated and stewed (in the leftover gourd water) shiitake mushrooms
alfalfa sprouts
red pepper strips
pickled plums
blanched asparagus spears
white radish cut into long strips

for those who can deal with a little vegetable fat, some ‘restricted’
ingredients can be used

sesame seeds
tempeh (stewed in the leftover mushroom/gourd water
avocado, cut into strips

Place a piece of nori on a sushi mat (looks like lots of little bamboo rods
tied together; stiff in one direction and flexible in the other). You should
be rolling the nori along its long axis. Cover about 2/3 of the sheet of
nori with a 1 cm. layer of rice, leaving about 1/2 inch bare at the bottom
and 1 1/2 inch at the top. Place desired fillings in a line across the rice,
approximately in the middle. Fold nori over so that the rice rolls around
the fillings; tuck short edge of bare nori into the inside of the roll and
wrap long edge around. Wrap the sushi mat around the roll and use it to
firmly pack the rice together. Gentle pressure should be used, so that the
nori doesn’t crack; the end product should be round and firm enough to be
easily sliced with a sharp knife. This requires some practice, yes.

Leftover nori rolls make a great lunch.

Popularity: 7% [?]

SHRIMP BISQUE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp — peeled deveined *
12 oz Shrimp shells
2 oz Clarified butter
12 oz Onion — finely diced
1 Clove garlic — minced
2 tb Paprika
3 tb Tomato paste
3 oz Brandy
1 Gallon Fish Stock
16 oz Roux — (see note)
1 qt Heavy cream – heated
4 oz Dry sherry
Tabasco sauce
Worcestershire sauce
OLD BAY SEAFOOD SEASONING

* Reserve shells Saute shrimp shells in butter until color changes; add
onion, cooking until tender; add garlic and saute until aroma, adding more
butter if needed; add the paprika, cooking to dissolve and develop color
and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
with the brandy; add fish stock and simmer; thicken by adding small amounts
of roux, each time mixing thoroughly; strain, pressing shells to extract
all liquid; saute shrimp in butter and add to soup; add heavy cream,
sherry, sauces and seasoning, stirring to mix well. Note: Roux is made
with equal parts of butter and flour (never less than a 40% to 60% ratio)
cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn.

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Popularity: 40% [?]