Fortune Cookies

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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Popularity: 5% [?]

PROVENCAL BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef chuck
1 1/3 c White wine vinegar
1/4 c Olive oil
1/2 ts Salt
1/2 ts Fresh ground pepper
1 Bay leaf
2 Cl Garlic — peeled and crushe
1 t Minced fresh thyme
2 Narrow strips orange peel
2 c Dry red wine
2 tb Minced parsley — for garnish
Buttered noodles
For accompaniment

Recipe by: the California Culinary Academy
Preparation Time: 18:0
1. Trim meat of excess fat and cut into 2-inch cubes.
In a large bowl, whisk together vinegar, 2 tablespoons
of the oil, salt, pepper, bay leaf, garlic, thyme, and
orange peel. Add meat, cover bowl with plastic wrap,
and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat
remaining 2 tablespoons olive oil over moderately high
heat. Brown meat well on all sides. Add wine and
reserved marinade. Bring to a simmer and cook,
uncovered, for 3 minutes. Reduce heat to maintain a
bare simmer. Cover and cook until meat is meltingly
tender (about 3 hours). For best flavor, allow stew to
cool to room temperature, then refrigerate, covered,
overnight. Reheat gently to serve. Ladle stew into
warm soup bowls, over buttered noodles, if desired,
and garnish each serving with parsley.

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Popularity: 4% [?]

Title: Chicken and Fruit Casserole
Categories: Casseroles, Crockpot
Yield: 6 servings

4 1/2 lb Chicken parts
Salt
6 Peppercorns
1 Whole=clove
1 Cinnamon stick/1/2 inch
1 tb Sugar
1/4 c Dry sherry
3 Garlic cloves; minced
1/4 c Vinegar
1 lg White onion; thinly sliced
2 md Tomatoes; peeled and sliced
1 sm Apple; peeled
Cored and thickly sliced
1 sm Pear; peeled
Cored and thickly sliced
2 Bay leaves
1/8 ts Thyme
1/8 ts Oregano
Garnish:
1/4 c Vegetable oil
1 Plantain; peeled and sliced
2 tb Capers; drained
15 Green olives, pitted and
-halved

SPRINKLE THE CHICKEN with salt. Grind the peppercorns,
clove and cinnamon together in a spice mill and mix with
the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons
salt. Spread 1/3 of the onion in the bottom of the
crockpot; cover with 1/3 each of the tomatoes, chicken and
fruit. Add the bay leaves and sprinkle with some of the
seasonings and pour on half the vinegar-spice mixture.
Repeat the layers, finishing up with a topping of onion,
tomatoes and fruit. Cover and cook for about 1 hour, then
uncover and cook for 30 minutes longer, or until the
chicken is tender and some of the juices have been reduced.
Discard bay leaves.
FOR THE GARNISH: Heat the oil and fry the plantain
slices until deep golden brown. Remove and drain. To serve,
cover the top of the stew with the capers, olives and
plantain PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]

Date: Fri, 06 May 94 15:25:59 PDT
From: J. Ari Kornfeld

STRAWBERRY TAPIOCA PUDDING
(makes plenty of servings)

1 cup small tapioca pearls
2 cups water
1/2 basket fresh strawberries
1/4 cup Sucanat ™
1 TB vanilla

– chop strawberries
– cook water with strawberries to a rolling boil
– add remaining ingredients, reduce heat to low.
– stir constantly or frequently until most of the tapioca pearls
have turned completely translucent.
– turn off heat and let cool for a while

Tastes great warm or cold and is real filling too!

NOTES:
Sucanat (powdered cane juice) should be available at a local HFS
if you don’t have it try cane sugar (found in the mexican section,
usually), cane syrup, or some other flavored sweetner. Cinnamon sugar
might work too.
If you want to avoid sugar altogether try doubling the strawberries
and vanilla, leaving out sugar altogether. You will probably need to
reduce the water as well.
I assume you could make this with tapioca flour or different size
pearls. This is the only method I’ve tried – gotta use up what I have
first!

1 basket = 1 pint = 12 oz = .35kg
1 cup = 2.5dl

Popularity: 5% [?]

SISIBAKWAT-OKWEMIN (SUGARED CHERRIES)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Giant B.C. cherries
1 1/2 c Maple sugar
1 c Water

Put maple sugar water in a pot boil for 15 minutes. Add the
cherries simmer for 10 minutes. Turn off the heat, cool eat
fresh with bannock.

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Popularity: 3% [?]

Title: LEMON BITES
Categories: Cookies
Yield: 72 servings

18 1/4 oz Pkg lemon cake mix
1 Egg
4 oz Container frozen non-dairy
-whipped topping, thawed
1/2 c Sifted confectioner’s sugar

Preheat oven to 350 F. In a large bowl, combine cake
mix, egg and topping. Batter will be very stiff. Drop
by Teaspoons into confectioner’s sugar. Roll into 1″
balls, using sugar to keep dough from sticking to
hands. Place balls of dough 2″ apart on greased baking
sheet. Bakle for 10-12 minutes or until light brown on
bottom. Transfer to a wire rack to cool completely.
Store in an airtight container. Submitted By RHOMMEL
On MON, 27 NOV 1995 063507
~0500

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Popularity: 6% [?]

CHERRY MASH

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 cn Borden’s sweetened milk
2 lb Powdered sugar
2 pk Cherry creamy frosting
1 pk Maraschino cherries
1/2 c Margarine, room temperature
2 ts Vanilla
—–COATING—–
2 pk Chocolate almond bark
1 c Crushed unsalted peanuts

Mix all filling ingredients together. Grease hands with butter, form into
small balls and refrigerate over night. Melt almond bark in double boiler,
dip cherry balls in almond bark and roll in crushed peanuts. Place on wax
paper and refrigerate over night.

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Popularity: 6% [?]

Title: FRESH MINESTRONE SOUP
Categories: Soups, Microwave
Yield: 1 servings

3/4 c Microwave spirals uncooked
1 2/3 c (14-oz) ready to serve
Beef broth
2 c Finely chopped vegetables
Broccoli, cauliflower,
Tomato etc
1 c Hot water
1/4 ts Dried marjoram leaves
1/4 ts Dried thyme
Grated romano cheese opt

In 2 quart microwave safe casserole, combine all
ingredients except cheese. Cover; microwave at high
11-13 minutes, stirring once, or until pasta is
tender. Serve in bowls sprinkled with cheese, if
desired.

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Popularity: 4% [?]

Sirloin Dry Rub

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 TBS Ground Cinnamon
1 TBS Paprika
1 TBS Ground Coriander
1 TBS Sugar
2 Tsp Cayenne Pepper
1 TBS Salt

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Popularity: 5% [?]