Lemon Refrigerator Cookies

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.

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

Popularity: 3% [?]

SHERRIED CHESTNUT STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts — -ÿÿ
10 oz -canned chestnuts
2 pk Long-grain rice wild rice
-(6 oz size packages)
4 c Water
1/2 c Cream sherry
4 tb Butter or margarine
1/2 c Sliced onion
1/2 c Sliced celery
1/2 c Minced parsley

If fresh chestnuts are used, slit shells on one side
and cook in boiling water to cover 20 minutes. Cool,
peel off shells and skin and dice coarsely. Drain and
dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from
package and adding sherry and 1 tablespoon butter.
Meanwhile, melt remaining 3 tablespoons butter in
skillet. Add onion, celery and parsley and cook until
onion is tender but not browned. Combine rice with
vegetables and chestnuts. Makes enough for 10-pound
turkey

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Popularity: 8% [?]

French Onion Soup (Crock Pot)

Recipe By : The Crockery Pot Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Soup
Soups Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Yellow onions — thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic — minced
6 Slices French bread — buttered
1/4 Cup Romano or Parmesan cheese

Using a large frying pan, slowly saute the onions in butter until limp
and glazed. Transfer to crock pot. Add beef stock, white wine,
sherry, Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8
hours. Place french bread on a baking sheet. Sprinkle with cheese.
Place under preheated broiler until lightly toasted. To serve, ladle
soup into bowl. Float a slice of toasted french bread on top.

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Popularity: 14% [?]

OLD-FASHIONED CRUMB CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
3/4 c Butter, softened
1 1/2 ts Cinnamon
1 c Sugar
1 t Nutmeg
1/2 ts Salt
Egg, beaten
1 c Sour milk
1 t Baking soda

To make sour milk, add 1 ts white vinegar to 1 c milk. Blend flour, butter
and cinnamon until mixture resembles cornmeal. Reserve 1 cup flour mixture
for top. Add sugar, nutmeg, salt, egg, sour milk and baking soda. Blend
slowly. Pour into greased 9-inch square baking dish. Sprinkle reserved
crumb mixture on top. Bake at 350 for 30 minutes, or until straw inserted
in center comes out clean. A light, spicy snack cake

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Popularity: 15% [?]

Title: Broiled Cheddar-Olive
Categories: Cheese Main dish Sandwiches Vegetables
Servings: 8

2 ea Eggs; Lg
8 oz Cheddar; Sharp, Grated
1 1/4 c Olives; Ripe,Chopped, Pitted
1/2 c Green Bell Pepper; Chopped
1/4 c Onion; Chopped
1/3 c Catsup
2 tb Mayonnaise
2 ts Mustard; Prepared
1/4 ts Marjoram
1/8 ts Oregano
1/8 ts Salt
1 pn Pepper; To Taste
4 ea Sandwich Buns
1 x Butter

Hard cook the eggs and slice them into a medium-sized bowl. Grate the
cheddar and put into the bowl. Prepare and add the olives, green pepper
and onion. Blend together the catsup, mayonnaise and prepared mustard and
the spices (blend them together in a small cup or bowl). Add the mixture
to the cheese mixture and set aside. Set the oven to broil and split the
buns (if not already split) with a sharp knife. Set the buns on the
broiler rack, cut sides up, and broil with the buns 2 inches from the heat
source until golden brown. Remove the buns from the oven and spread with
butter. Spread about 1/8 of the cheddar mixture on a buttered side of
each bun and return to the broiler with the tops of the sandwiches
3-inches from the heat source. Broil until the cheddar is bubbly and
serve right from the oven.

—————————————————————————–

Popularity: 7% [?]

Ginger Beer No. 1

Recipe By : From the radio, British Guyana in early 1960s
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound root ginger
10 bottles cold water
1 green lemon
4 pounds (approximate) clear sugar
a few grains of barley

Bruise the ginger but not too much as it makes the drink cloudy. Pour on
the water; add the rind and juice of a fresh green lemon. Cover and leave
over night. The next day, strain, sweeten and bottle adding a few grains of
barley to each bottle. It takes a few days, at least, for the barley to
cause the drink to ferment.

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NOTES : This was the extent of the recipe as given on a radio cooking
program in Georgetown, British Guiana in 1961-62. Formerly a south american
British colony, B.G. is now independent Guyana.

Popularity: 10% [?]

Title: Pancho’s Beef Stick Limas
Categories: Vegetables
Yield: 1 recipes

1 lb Dried lima beans
1 md Onion, chopped
1 md Bell pepper, chopped
1/2 c Diced celery
1/3 c Cooking oil
1/2 lb Beef summer sausage
-cut into 1/4″ cubes
1 cn (1 lb.) tomatoes, chopped
-reserve juices
2 ts Crushed oregano
2 ts Chili powder
1 ts Dry mustard
3 tb Light brown sugar
1/4 lb Cheddar cheese, shredded

Soak limas overnight in cold water. Next day: Wash
limas and place in a 4 qt. kettle. Cover w/ water and
bring to a full boil. Reduce heat to simmer and
continue cooking until beans are nearly tender. Set
beans aside and do not pour off bean liquid. In a
med. skillet, saute onion, bell pepper, and celery in
oil until crisp tender. Add cubed beef stick and stir
fry for about 3 minutes. Next add tomatoes and juice,
oregano, chili powder, mustard, sugar, salt and pepper
to taste. Simmer about 5 min to make a rich sauce.
Pour lima beans and liquid and tomato mixture into a
well buttered 3 qt. casserole or Dutch oven. Stir to
blend. Bake 2 hours, uncovered in a 275 degree oven.
Add water periodically if needed. Cover with cheese
and return to oven until cheese is melted.

—–

Popularity: 5% [?]

Italian “Sausage” seitan

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c TVP®
3/8 c Boiling water
1/4 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Ground fennel
1/2 ts Paprika
1/2 ts Black pepper
1 Egg white
1/4 c Bread crumbs

Mix the TVP® into the hot water. Let stand for a few minutes. Add
everything else and form into two patties. Fry in non-stick pan.
It wasn’t great but it wasn’t bad. If anyone makes it I’d appreciate
comments and suggestions.
Source: Original
Posted by “R. S. Koss” to the Fatfree Digest
[Volume 15 Issue 10] Feb. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
By “Griff” on Apr 14, 1997

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 11% [?]

Title: CRAB AND CLAM DIP
Categories: Sauces, Fish, Appetizers, Microwave
Yield: 4 servings

8 oz Package cream cheese
5 T Soft butter or margarine
5 T French dressing
8 oz Can minced clams, drained
6 oz Frozen crabmeat,
-thawed and drained
dr (few) Tabasco sauce
Melba toast rounds

1. In a medium-sized mixing bowl, blend together cream cheese, butter or
margarine and French dressing with an electric mixer, until smooth.
2. Add drained clams and crabmeat. Stir to combine.
3. Add Tabasco sauce to taste. Mix well.
4. Spread on melba toast rounds. Place on a heat-resistant, non- metallic
serving plate and heat, uncovered, in Microwave Oven 15 seconds. Serve
immediately.
Makes 2 cups dip

—–

Popularity: 4% [?]

Title: PIZZA CRUST
Categories: Kids, Breadmaker
Yield: 12 servings

-CHRISTINE ERICKSON (MMVH58
3 c Flour
1/4 c Corn meal
1/4 c Vegetable oil
2 tb Olive oil
1 ts Salt
1 pk Yeast
1 c Water

Add ingredients according to the BM cookbook.

MMMMM

Popularity: 4% [?]