Title: HAMBURGER COOKIES
Categories: Cookies, Desserts, Children, Kohl, Kooknet
Yield: 6 cookies

2 tb Vanilla frosting
12 Vanilla wafers
2 tb Green-tinted coconut
6 Chocolate-covered round mint
– cookies or patties
Honey, warmed
Sesame seeds

For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
side of one vanilla wafer. Place one teaspoon coconut and one mint
cookie on frosting. spread flat side of second vanilla wafer with 1/2
teaspoon frosting; place frosting side down on mint cookie.
Brush top of “hamburger” with honey; sprinkle with sesame seeds.
Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily.
Tip: To tint coconut, place coconut and 1 to 2 drops of green food
color in a resealable plastic bag. Seal bag and shake until coconut
is uniformly colored.

—–

Popularity: 4% [?]

Title: Boston Creme Cake
Categories: Cakes, Desserts
Yield: 1 cake

3/4 c C and H Granulated Sugar
1/4 c Shortening
1 Egg
1 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1/2 ts Vanilla
2 c Prepared vanilla pudding
– (package, frozen, or
— homemade)

——————————CHOCOLATE GLAZE——————————
1/4 c Chocolate pieces
1 tb Butter or margarine
1/2 c C and H Powdered Sugar
— (unsifted)
1 1/2 tb Milk

Cream together sugar and shortening until light and fluffy. Beat in egg.
Combine flour, baking powder and salt and add alternately with milk and
vanilla to creamed mixture. Pour into greased and floured 9-inch round
cake pan. Bake in 350 F degree oven 25 minutes. Remove from pan and cool
on rack. When cold, cut cake into two layers. Spread bottom layer with
pudding. Top with second layer. Pour Chocolate Glaze over top allowing
some drizzle down sides.

Chocolate Glaze: Melt 1/4 cup chocolate pieces with one tablespoon butter
or margarine. Remove from heat and stir in 1/2 cup unsifted C and H
Powdered Sugar alternately with 1 1/2 tablespoons milk. Makes 6 to 8
servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Popularity: 3% [?]

Title: CHOCOLATE DESSERT FONDUE (CROCKETTE)
Categories: Desserts
Yield: 1 servings

1 1/2 ts Butter or margarine
8 pk Chocolate candy bars with
Almonds (one oz.size)
1 1/2 c Marshmallows, miniature
3 tb Milk
1/2 c Whipping cream

Rub crock wall with butter. Place candy bars, milk, marshmallows in
crockette. Cover and cook, stirring every 30 minutes, until melted and
smooth. Gradually add whipping cream. Cover and keep warm for serving
up to 2 to 6 hours later. Serve with bite size pieces of angel food
cake, yellow cake, bananas, strawberries, grapes, mandarin oranges.

—–

Popularity: 3% [?]

Honey Curried Chicken

Recipe By : Womens American ORT
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Jewish Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
3 pounds chicken — cut up

Melt margarine in a casserole in a 225 oven. Stir in honey, mustard, salt
and curry. Roll chicken pieces in mixture and arrange in a single layer in
the baking dish. Bake at 375 oven for 1 hour or until fork tender.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Pizza Green Beans
Categories: Diabetic, Vegetables, Side dishes, Beans
Yield: 5 servings

2 c Green Beans; 1 ts Pimiento; chopped
1 tb Lemon juice; ds Garlic powder;
1/4 ts Oregano; ds Salt;

Cook green beans in boiling water until tender; drain. Combine lemon
juice, oregano, pimiento, garlic powder and salt. Pour over beans;
toss Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL; 32

Source: The Complete Diabetic Cookbook by Mary Jane Finsand.

MMMMM

Popularity: 2% [?]

Title: Steamed Buns
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

1 Free Flow Recipe

Here’s a recipe for a basic steamed bread dough and some fillings for
steamed buns. These are all easy and tasty. If you don’t want to
hassle with making the dough, you can use frozen bread dough and get
good results ++they’re better baked than steamed, though. I do that
a lot.

The sausage buns are quite good when baked. Also, if you have a bread
making machine that can be set to stop at a certain point in the
process, that would save time too.

Any of these ingredients can be had at an Asian grocery and in many
supermarkets these days.

Steamed or Baked Bun Dough

Yield: 2 dozen buns

1 ea cake of fresh compressed yeast 1 3/4 c warm water 3/4 c sugar 1 t
baking powder 6 1/2 c unsifted all purpose flour

TO MAKE THE DOUGH:

Dissolve 1/2 yeast cake with sugar in warm water. Immediately add
baking powder and then the flour. The dough will be fairly firm and
a bit on the dry side. Knead on board or 20 minutes (you should not
need to flour the board) until dough becomes elastic and smooth.
Place it in a big mixing bowl, cover with a damp cloth and leave in a
dry, warm place (away from drafts) until dough doubles in bulk.
(Every kitchen is different. My dough usually takes about 2 1/2 to 3
hours to double in my electric oven, which I slightly preheat to a
warm setting for 2 or 3 minutes then turn off.) Now punch down dough
and knead again for 5 more minutes. It is no ready to be stuffed with
fillings.

Comments: This is just a basic yeast dough with perhaps a bit more
sugar added. For those of you who do not care to make this from
scratch, you may use frozen bread dough as a substitute.

FILLING AND COOKING THE BUNS:

Wrapping:

Divide filling into 24 portions. Divide dough into 24 balls.

Slightly flatten each ball then roll out into 4-inch discs, leaving
the center of the disc twice as thick as the side. Place 1 portion
of the filling in the center of the dough. Gather up the sides
around the filling and twist dough to seal. Place on a 2 inch square
piece of wax paper, twist side down. Put the wrapped buns at least 2
inches apart on a cookie sheet and allow the buns to rise in a
draft-free place (the oven) for another hour.

Steaming:

Steam for 15 minutes. Turn off heat and let steam subside before
lifting cover. [If you don't have an Oriental steamer, you can
improvise by setting a plate on an upside down bowl or can with the
ends cut out in a big kettle or stock pot. Fill the pot with water
up to the bottom of the plate, but not so high that the boiling water
slops over the edge. S.C.]

Baking:

Preheat oven to 350F. Set buns 2 inches apart on cookie sheet.

Brush with a mixture of 1 beaten egg white, 1 teaspoon water and 1/4
teaspoon sugar. Bake for 20 to 25 minutes or until golden brown.
Brush with melted butter.

Posted by Stephen Ceideburg; January 31 1991.

MMMMM

Popularity: 4% [?]

Title: APRICOT-CARROT SALAD WITH GRAPEFRUIT MINT
Categories: Salads
Yield: 4 servings

2 tb Lime juice
2 tb Red wine vinegar
2 ts Ground cumin
1 ts Sugar
Salt white pepper to taste
1/3 c Peanut oil
1 tb Grated ginger
2 sm Cloves garlic, minced
2 tb Grapefruit mint, chopped
1 lb Carrots
1/2 c Dried apricots, slivered
4 lg Romaine lettuce leaves

Make the dressing: In a small mixing bowl add 2 tablespoons lime
juice to red wine vinegar. Add ground cumin, sugar, salt and white
pepper to taste. With a whisk, stir in the peanut oil to form an
emulsion, then blend in ginger, garlic and mint. Allow the mixture to
sit for one-half hour before using for the flavors to blend.

Peel carrots, then shred with a grater or the appropriate attachment
in a food processor. Place carrots in a large mixing bowl and add
apricots. Add dressing, tossing salad until well coated. Spon salad
onto large chilled romaine lettuce leaves, and serve.

Source: Shepherd’s Garden Seeds pamphlet.

MMMMM

Popularity: 3% [?]

Cheese Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Garlic Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled and
-cut in half
1 lb Swiss cheese, shredded
1/4 c Flour
1/4 ts Salt
Few grains pepper
1/4 ts Ground nutmeg (optional)
1 1/2 c Dry white wine
2 tb Kirsch (optional)
French bread,cut in 1″ cubes

1. Rub the insides and bottom of a deep, 1 1/2-quart
heat- resistant, non-metallic casserole or
heat-resistant, non-metallic fondue pot with garlic.
Discard garlic. 2. Combine cheese, flour, salt, pepper
and nutmeg in the prepared dish. Add wine and mix well.
3. Heat, covered, in Microwave Oven 6 minutes stirring
during last half of cooking time.
4. If cheese is not completely melted, heat an
additional 30 to 60 seconds. If desired, stir in
kirsch. 5. Spear squares of French bread with fondue
forks or regular forks and dip in fondue.
6. If necessary, fondue pot may be placed on a warmer
stand over low heat or
returned to Microwave Oven to reheat fondue.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Mattie’s Jam Cake
Categories: Cakes Desserts Londontowne
Servings: 1

2 1/2 c Brown sugar 2 c Sour milk
4 c Flour 3/4 c Butter
2 c Jam 2 t Baking soda
3 t Cinnamon 2 t Cloves
2 t Nutmeg 3 ea Eggs, lg
15 oz Raisins 1 c Nutmeats
1 x Figs and dates as desired

Mix all ingredients together well except jam. Lastly, gently stir in the
2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325
degree oven for 35-40 minutes or until toothpick inserted in center comes
out clean. If desired, serve caramel icing.

Mrs. Charles E. Phillips

—————————————————————————–

Popularity: 3% [?]

Title: REFRIGERATOR SPICE COOKIES
Categories: Cookies, Low-fat, Vegetarian
Yield: 1 Servings

0.25 c Honey
0.50 c Soy margarine
0.50 c Light molasses
2.00 c Unbleached white flour
0.25 c Ground almonds
0.50 ts Grated orange peel
1.00 ts Ground cinnamon
0.50 ts Ground ginger
0.50 ts Ground nutmeg
0.25 ts Ground cardamom
0.50 ts Baking soda
Vegetable cooking spray

In a small pot over medium heat, combine honey, margarine, molasses
bring to a boil. Remove from heat let cool for 3 minutes. While
mixture is cooling, combine remaining ingredients in a large bowl.
Stir in honey mixture until well combined. Divide dough into 4 equal
pieces roll each piece into a log. Wrap each log in plastic wrap
refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightlky
coat a non-stick baking sheet (why if it’s non-stick would one have
to do this?) with cooking spray set aside. Lightly flour work
surface. Roll each log into a thin dough about 1/8″ thick. Cut into
shapes with cookie cutters. Transfer to baking sheet bake for 5
minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

MMMMM

Popularity: 6% [?]