1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature chocolate chips
3/4 c Walnuts
Honey
Finely chopped walnuts
*if using self-rising flour
— omit
Baking soda and salt.
-decrease
Flour to
2 1/3 Cups.

Recipe by: Betty Crocker’s Cookbook
Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
hours.
Place chocolate chips and walnuts in blender or food processor. Cover and
blend, or process, about 30 seconds, or until mixture begins to hold
together.
Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
2 inches. Place 1 teaspoon packed chocolate mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold
dough over filling. Pinch edges to seal. Press edges with fork dipped into
flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are light brown. Brush warm cookies with honey. Sprinkle with
finely chopped nuts. Remove to rack to cool. Repeat with remaining dough.
4 DOZEN COOKIES; 100 CALORIES PER COOKIE.

—–

Recipe By : 8/5/98 Christian Science Monitor
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter — softened
3/4 cup sugar — PLUS
2 tablespoons sugar
1 cup unbleached flour — sifted
1 teaspoon baking powder
2 eggs
pinch salt
24 halves Italian plums (prune or purple) — pitted
1 teaspoon cinnamon

Arrange a rack in the lower third of the oven. Preheat the oven to 350.

Cream the butter and the 3/4 c. sugar. Add the flour, baking powder, eggs, and
salt and beat to mix well. Spoon the batter into an ungreased 9 or 10-inch
springform pan. Cover the top with the plums, skin sides down. Mix the
cinnamon with the 2 T. sugar and sprinkle over the top.

Bake for 40 to 50 minutes, until the cake tester inserted in the center comes
out clean. Remove from the oven and let cool; refrigerate or freeze if
desired.

To serve, let the torte return to room temperature and reheat at 300 until
warm. if desired. Serve plain or with vanilla ice cream.

Serves 8.

NOTE: “Because of reader demand, this recipe has been published in one form or
another in The New York Times almost every year since I went to work there in
1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to
Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor
and its speed of preparation…” Kirsten A> Conover

– - – - – - – - – - – - – - – - – -

NOTES : from The New Elegant but Easy Cookbook by Marian Burros and Lois
Levine

2 ts Salt
2 ts Pepper, white
2 ts Fennel seed, ground
2 ts Pepper, black, ground
2 ts Garlic powder
1 ts Mustard, dry
1 ts Cayenne pepper
Vegetable spray
1/4 c ;Water
3 tb Worcestershire sauce

Place an iron skillet on a grill set over a high fire, and preheat
for 15 minutes.
Meanwhile, mix the salt with the white pepper, fennel, black pepper,
garlic powder, dry mustard and cayenne.
Prepare the burgers according to their recipe, up through the step
where the patties are formed.
Pat a thin film of the spice mixture on the surface of the burgers.
Spray the burgers with vegetable spray and cook the burgers in the
skillet for 4 minutes per side.
Remove from heat. Transfer burgers to buns. Add the water and
Worcestershire sauce to the pan and stir to loosen bits sticking to
pan. Spoon this liquid over burgers.

—–

1) Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla,
Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2
of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend
for ~3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and
habanero chiles. Simmer.

2) Prepare rest of chili: Cook Bacon. Eat Bacon. Add garlic, peppers, onion
to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer
for a few hours. Add corn or beans about 1 hour before serving. Skim fat
before serving.

You may use a different variety of chiles. Be creative and experiment.

6 Chicken breast, boned, skind
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cilantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 T Soy sauce
1/2 T Crushed red pepper flakes

200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.

MMMMM

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

– - – - – - – - – - – - – - – - – -

4 lb Beef rump;
2 tb Flour;
1 ts Salt;
1/16 ts Pepper;
1 tb Oil;
1 Onion; chopped fine;
2 Carrots; sliced
1 tb Worchetershire sauce;
1 c Water;
Sugar substitite equivalant
– 1/2 c

Dredge meat well in flour, salt, and pepper. Brown in oil in
skillet; add remaining ingredients. Cover. Simmer about 4 hours over
low heat. Food Exchange per serving: 2 MEAT EXCHANGES

Source: Recipes for Diabetics by Billie Little and Penny L. Thourup

MMMMM

1 1/2 c M M’s Plain or Peanut
Chocolate Candies
3 c Thin pretzel sticks, broken
In half
3 c Bite-size Cheddar cheese
Crackers
1 1/2 c Raisins

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Substitue nuts?

MMMMM

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,
-chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worchestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for
-garnish

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper
towel, and coarsely chop. Place bacon in a large soup kettle, set over
medium heat and cook, stirring, until the bacon turns a light golden
color. Add the chopped onion and stir-cook for 1 minute. Add the carrot
and stir-cook for 30 seconds; add the celery and stir-cook for 30
seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas,
Worchestershire sauce, and broth. Bring to a boil, skimming the top as
necessary. Boil for 1 minute then cover and simmer until the peas are
tender, about 1 1/2 hours. (Can be prepared in advance up to this
point.) For serving, season with salt and fresh pepper to taste. Ladle
into warm bowls and top each serving with snipped chives. Makes 4
generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred
Peters.

– - – - – - – - – - – - – - – - – -