Rugala

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Jewish
Desserts Holidays

Amount Measure Ingredient — Preparation Method
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Oakman
—–FILLING—–
1 cup Ground pecans
1 cup Currants
1/2 cup Sugar
1 teaspoon Cinnamon
—–DOUGH—–
8 ounces Cream cheese — room temperatu
2 cups All purpose flour
1 cup Butter — room temp.
2 tablespoons Sugar
Flour
12 ounces Apricot jam — jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl.

For dough: Combine cream cheese, flour, butter and sugar in processor
or mixer and blend well. Divide dough into 4 pieces. Dust each with
flour, shaking off excess. Roll each piece between sheets of waxed paper
into 10″ circle. Refrigerate 1 hour.
Preheat oven to 375. Grease baking sheets. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut
each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared sheets, point side down. Bake until golden, about
16-17 minutes.
Transfer to wire rack and let cool. Store cookies in airtight container.

Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don’t overdo the jam and cinnamon/pecan filling because
they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn
golden brown on top. After rolling out between waxed paper, one hour of
cooling is perfect to cut out, but they may be made ahead and
refrigerated longer. Just leave them out a bit before cutting out so
dough won’t be so stiff to handle properly and roll well.

Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B

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Popularity: 4% [?]

Potato Soup with Butter Dumplings

Recipe By : Southern Living-1980
Serving Size : 10 Preparation Time :0:00
Categories : Dumplings Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 medium onion — chopped
4 cups water
3 lbs potato — peeled and diced
1 stalk celery — chopped
1 tablespoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley — chopped
Dumpling Batter (below)
1 8 oz carton sour cream

Dumpling Batter:
2 tablespoons butter — softened
1/4 cup + 2 tab flour
2 eggs — beaten
1/4 teaspoon salt
dash ground nutmeg

Melt butter in large soup pot; add onion and saute till tender. Add
water; bring to a boil and add potatoes, celery, salt, pepper and
parsley. Reduce heat and simmer 15 minutes. Drop dumpling batter into
soup by teaspoons. Cover and simmer 10 minutes. Remove from heat and
gradually stir in sour cream. Heat thoroughly, but do not boil. Yield
10 servings.

Dumpling Batter: Cream butter with flour; beat in eggs. Stir in
seasonings, mixing well. Yield: about 1/2 cup.

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NOTES : This is one of my very favorite soups. This is just goooood!

Popularity: 1% [?]

ALMOND SPLINTERS

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Milk chocolate, broken into
6 oz Slivered almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays.
Allow to set in a cool place; store in airtight container in cool
place.

Makes about 25.

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Popularity: 8% [?]

Title: French Fudge
Categories: Diabetic, Candies, Desserts, Chocolate
Yield: 64 candies

13 oz (1) cn Skim evaporated milk; 1/2 c Chocolate chips;
2 tb Cornstarch; 3 oz Cream cheese; softened
1 tb Liquid sugar replacement; 1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought

MMMMM

Popularity: 7% [?]

HERBFARM ROSEMARY SHORTBREAD

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts
Harned 1994 Herb/spice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsalted butter (3 sticks)
— at room temperature
2/3 c Sugar
2 tb Fresh rosemary or
2 ts Dried rosemary
2 1/4 c Unbleached all-purpose flour
1/2 c White or brown rice flour
1/4 ts Salt
2 ts Sugar for topping (opt’l.)

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and
light. Add the sugar; continue mixing until the
mixture is fluffy.

If you are using fresh rosemary, mince it. If you are
using dried rosemary, crush it in a mortar and pestle,
or by using a rolling pin on a flat surface, until it
is fine but not a powder.

Add both flours, the salt and the rosemary to the
butter mixture; mix until thoroughly combined. The
dough will be somewhat soft. Refrigerate it for 1
hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10 x 14″
and 1/4″ thick. Cut cookies into 1 1/2 x 2″ rectangles
or any other shape you like. Place them about 1/2″
apart on the prepared baking sheets. Sprinkle them
with the sugar topping if desired; bake at 375 F. in
the center of the oven until they are gold at the
edges, 12 to 15 minutes.

Remove the cookies from the oven and transfer them to
wire racks to cool. Pack in an airtight container.
The cookies will keep, their flavor improving, for at
least a week.

Note: The author says that these cookies are much
better two days after they are baked, and suggests
planning accordingly.

Recipe from Ron Zimmerman of The Herbfarm/Falls City,
WA. In _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc.,
1991. Pp. 384-385. ISBN 0-89480-772-2. Electronic
format by Cathy Harned.

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Popularity: 6% [?]

POULET EN CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 T Vegetable oil
2 T Butter or margarine
2 ea Cloves garlic, minced
12 ea Whole white onions, peeled
12 ea Small white potatoes, pared
4 ea Large carrots, pared and qua
1 c Dry white wine
2 t Salt
1 t Leaf rosemary, crumbled
1/2 t Freshly ground pepper
1 cn Condensed chicken broth

1. Wash and dry chicken; skewer neck skin to back; twist the wing
tips flat against skewered neck skin; tie the legs to tail with
kitchen string.
2. Heat oil and butter or margarine with the minced garlic in a 12
cup flame proof casserole or a large kettle. Brown chicken in the hot
fat; remove.
3. Saute onions, potatoes and carrots in drippings; remove and
reserve. Stir wine, salt, rosemary and pepper into casserole and bring
to boiling, scraping up all the cooked on juices from bottom of
casserole; stir in chiken broth; return chicken to casserole; surround
with browned vegetables; cover. (If using a kettle, place chicken in
a 12-cup casserole; surround with browned vegetables; pour sauce over;
cover.)
4. Bake in moderate oven (350 degrees) 1 hour, basting several times
with casserole juices, or until chicken is tender. Garnish with a
bouquet of parsley and serve with a chilled white wine, such as
Chablis, and chunks of crusty French bread if you wish. (I usually
serve over hot steamed rice.) Serves 4.
Source: Family Circle “301 Splendid Casseroles”, January 1976

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Popularity: 5% [?]

Cuban Black Bean Soup No. 1912 Yields 4 Servings

1 lb Dried Black Beans 1/2 tsp Dried Oregano
1 Cup Onions, Chopped 1/2 tsp Salt
1 Tbls Butter 1 Whole Dried Red Pepper
4 Cups Water 1 Cup Green Bell Pepper,
1 Cube Beef Bouillon Chopped
12 oz Cooked Lean Ham 1/3 Cup Dark Rum
2 Bay Leaves 1 Cup Sour Cream
1/2 tsp Dried Thyme

Sort the beans.
Soak overnight in water to cover.
Drain.
Discard the soak water.
Saute the onion in butter in a (4 quart) pot until tender but not browned.
Add the soaked beans, water, bouillon cube, ham (diced), bay leaves, thyme,
oregano, salt and red pepper.
Bring to a boil.
Reduce heat.
Cover.
Simmer until the beans are tender (1-1 1/2 hours).
Remove 1 cup of the beans (for 4 servings, adjust as required).
Mash the removed beans with a potato masher or fork.
Return to the soup.
Stir thoroughly.
Remove and discard the bay leaves and red pepper.
Add the green pepper and rum.
Cover.
Simmer 15 minutes.

Popularity: 6% [?]

BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Bunch broccoli in pieces
1/2 lb Mushrooms, sliced
1 T Garlic, minced
1 ea Water or chicken stock
2 T Vegetable oil
2 T Oyster sauce

Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high
add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock
and continue to fry, stirring constantly for 3 minutes, replenishing
water/chicken stock whenever wok becomes dry. Toss in mushrooms,
stir, add oyster sauce, stir, cover and simmer at medium heat two
minutes. Serve.

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Popularity: 4% [?]

Lemon Yogurt-Poppy Seed Muffins

Recipe By : COUNTRY BAKING
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup milk
1/4 cup vegetable oil
6 ounces lemon yogurt, lowfat
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons poppy seeds
1 Tablespoon lemon peel — grated
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Glaze:
1/2 cup powdered sugar
2 teaspoons lemon juice — 2-3 teaspoon

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2-1/2×1-1/4″ or line with paper baking cups. Beat milk, oil, yogurt and egg in
large bowl. Stir in remaining ingredients except Lemon Glaze just until flour
is
moistened. Divide batter evenly among muffin cups (about 3/4 full). Bake 16-18
minutes or until golden brown. Immediately remove
from pan. Drizzle Lemon Glaze over warm muffins. For Glaze: Mix ingredients
until smooth and drizzling consistency.

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Popularity: 3% [?]

Title: MR. FOOD’S MINT CREAM PIE
Categories: Pies, Desserts
Yield: 10 servings

6 c Mini marshmallows
1/4 c Milk
1/3 c Creme de menthe
1 ts Vanilla extract
3 dr Green food color <3 or 4>
8 oz Whipped cream
1 Choc. ready pie crust

Combine marshmallows and milk. Cook and stir over low heat until melted.
Remove from heat, cool, stirring every few minutes until partially set.

Stir in liquer, vanilla and food coloring. Fold in whipped cream and pour
into crust.

Freeze until firm.

Before serving, let stand for 10 mins at room temp and garnish with grated
chocolate.

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Popularity: 4% [?]