1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

—–

1 x Macaroons
1 x *or:
1 pt Wine
3 ea Egg yolk
3 ea Egg white
1 x Sponge cake
1 x Lady fingers
1 t Cornstarch
3 t Sugar
1/2 c Nuts, chopped

Place pieces of sponge cake, lady fingers or similar cake into an
earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the
wine. Mix the cornstarch and sugar together and slowly add the wine.
Beat the yolks of eggs and add to the wine mixture. Cook about 2
minutes. Pour over the cake and let cool. When cool, cover with the
stiffly beaten egg whites and sprinkle with the chopped nutmeats.
Bake at 325-F for a few minutes to brown. Serve cold.

MMMMM

1/2 c WW Chocolate Ice Milk
(Softened)
1 c Light Cool Whip (thawed)
1 pk Sugarfree Chocolate Pudding
(prepared)
1/4 c Crunchy Peanut Butter
3 oz Grapenuts
FOOD EXCHANGES
1/2 Milk, Fat, Bread, Protein,
Fruit
35 Optional Calories

Spray an 8″ or 9″ pie pan with Pam. In a large bowl, combine ice milk and
Cool Whip. Blend in remaining ingredients. Freeze at least 2 hours. Note:
First time cutting, cut into 8 pieces and refreeze.

—–

Recipe By : Marie Tehas (adapted)
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Desserts
Refrigerator Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 1/2 cups sugar
2 eggs — beaten
1 tablespoon lemon rind — grated
2 tablespoons lemon juice
3 1/2 cups flour
1 tablespoon baking powder
1 3/4 cups coconut

Beat butter until soft and gradually add the sugar. Blend until creamy. Beat in
eggs, lemon rind and juice; stir in coconut. Mix together flour, baking powder
and salt. Stir this into butter mixture; mix well.

Form the dough into a 2″ roll on a piece of foil or waxed paper in which you ca
n wrap it securely. Chill the dough for 4-12 hours.

Slice cookies approximately 1/4 inch thick and place on cookie sheet. Bake at 4
00° for 8-10 minutes. Or drop by teaspoonfuls onto cookie sheet and bake.

Makes 5 dozen.

– - – - – - – - – - – - – - – - – -

NOTES : Adapted from recipe for Butterscotch Refrigerator Cookes from Tim Green
(TimGreen@ix.netcom.com)

2 T Mazola RightBlend Corn
-Canola Oils
1 T Lemon juice
1/2 t Rosemary or tarragon,
-crushed
1/2 t Salt
1/4 t Pepper
6 c Cut-up vegetables

In cup mix first 5 ingredients. In 13×9″ baking dish toss cut-up
vegetables with marinade. Roast in a 450′F. oven 20 minutes or until
tender, stirring once. Makes 6 servings.

MMMMM

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Sheets, frozen puff pastry
– dough, thawed
4 tb Powdered sugar
2 pt Strawberries
—–VANILLA CUSTARD—–
1 Vanilla bean
1 c Half-and-half
3 Egg yolks
2 tb Granulated sugar
1/2 c Whipping cream

1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
powdered sugar over counter before rolling. Cut each sheet into 4 even
pieces.
2. Cover baking sheets with waxed paper. Place dough on prepared sheet.
Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30
minutes.
3. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and
bake for another 3 to 5 minutes until pastries are light, golden and
puffed. Let cool on wire rack.
4. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
half-and-half. Bring to a boil. Cook over medium-low heat for about 10
minutes. Remove vanilla bean.
5. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a
little hot half-and-half, whisking. Pour this mixture back into saucepan.
Bring to a boil, whisking constantly until thick and creamy. Do not boil
or custard will curdle.
6. Remove custard sauce from heat. Beat until smooth. Whip cream until
soft peaks form. Add to vanilla custard. Spread over half of the baked
pastries. Cover with sliced strawberries. Top with second half of
pastries. Dust with powdered sugar. Serve.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1/4 ts Bicarbonate of Soda
1/2 ts Cream of Tartar
1/2 ts Salt
3 oz Lard
3 oz Currants
Milk

Lightly grease a large thick based frying pan or girdle.

Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
into small pieces, and rub in with the fingertips until mixture resembles
fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
fork until just mixed to a soft dough. Place frying pan over a low heat.

Turn out onto a floured board and knead lightly. Roll out to a circle, 8
inches diameter. Place in frying pan and cook until golden brown on
underside – about 15 minutes. Turn with a fish-slice; lightly press down
edges with the slice and cook on the other side for a further 8 to 10
minutes.

Remove from pan. Split in half with a sharp knife, spread half with butter,
sandwhich together and cut into wedges. Serve hot.

From:- “The Cupboard was Bare” Some recipes for “Empty Larder days” by
Sylvia Percival (my wife)

This is a recipe we picked up when we were living in County Durham -
Northern England. Very popular because it’s cheap, simple, filling, and
delicious.

– - – - – - – - – - – - – - – - – -

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Small snails
1 tb Olive oil
1 sm Bunch dry oregano
1 Laurel leaf
1 Garlic clove, minced
1 sm Onion, peeled, quartered
Sal pepper
Piri-piri peppers

Try to obtain snails about 1/2″ diameter. Starve them
for 3 or 4 days to get
rid of any toxic herbs they may have ingested. Wash
snails in running water till all the slime is gone.
Place them in a large pan and cover with water (2″ or
3″ above snails). Add all the other ingredients. Cover
the pan tightly. Heat the water over a very slow fire
so that snails have time to extend heads outside
shells.

Let boil slowly for the first hour. Skim and simmer
for another hour, Skim again and serve warm in
saucers, with a little of the cooking liquid. Use
toothpicks or pins to extract snails from shell. Dip
small pieces of bread in the cooking liquid.
Refrigerates well – use any leftovers within a
week. Suggested wines: Portuguese Vinho Verde, or a
dry white wine.

~—

– - – - – - – - – - – - – - – - – -

1 c Sour cream
1 tb Sugar
1/2 ts Salt
1 tb Lemon juice
2 lg Red apples; chopped
1 c Celery; chopped
1/3 c Chopped walnuts

Sour cream replaces the mayonnaise that usually dresses this
traditional American salad of crunchy apples, walnuts and celery.

Combine sour cream, sugar, salt and lemon juice. Combine apples,
celery and walnuts and fold in dressing mixture. Serve immediately.

MMMMM

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme — reserve 1 1/2
— tablespoons fresh
— thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers — diced
2 ancho chilies — minced
1 chipotle chili — minced
1 pasilla chili — minced
1/4 habenaro chili — minced
15 plum tomatoes — seeded and
— quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds — ground
2 pounds chanterelles — cleaned and halved
2 pounds shiitake — cleaned and stems
— removed
2 cups dried sour cherries

In a large saucepan combine juices and bring to a boil. Add spelt
berries, fresh thyme and beans. Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and
brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add
corn, oregano, scallion, reserved thyme, and cumin and simmer for
another 20 minutes. Add cooked beans and return to a simmer. While
beans simmer, heat remaining oil in saute pan until smoking hot. Add
mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili
bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

Yield: 4 to 6 servings

– - – - – - – - – - – - – - – - – -