Title: Amigdalota (Almond Macaroons)
Categories: Greek, Desserts, Cookies
Yield: 8 servings

1 lb Ground almonds
4 Egg whites
pn Salt
Rosewater
2 T Toasted bread crumbs
3/4 c Sugar
1/2 t Lemon juice
1 t Vanilla
Powdered sugar

Beat egg whites with salt until stiff and add lemon juice. Fold in
almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper
bag to fit cookie sheet and grease paper and bake at 275′F. about 20
minutes, checking after 15 to prevent burning. Take out and brush
with rosewater. Lift off macaroons after loosening them by moistening
the paper. Sift powdered sugar over warm cookies.

MMMMM

Popularity: 5% [?]

1 egg
2 tbsp Parmesan Cheese
2 garlic cloves
4 tbsp Mozzerella Cheese, shredded
1/8 cup Red Wine Vinegar
2/3 cup Olive Oil
Blend all ingredients with 1/3 cup olive oil in a blender. Blend one more
time adding 1/3 cup more olive oil. Refrigerate 2 hours.

This is the thickest dressing ever, and you will need a wooden spoon to scoop
it out of the blender. Absolutely the best recipe!!!

Popularity: 3% [?]

CINNAMON OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Skim or 2% milk
1 c Oatmeal, uncooked
1/2 c Vegetable oil
2 Egg whites
1/2 c Brown sugar
1/2 ts Cinnamon
3 ts Baking powder
1 c Flour
1 tb Grated orange zest

Peeled and chopped bits of apple, optional

Preheat oven to 400 F. Line 12 muffin cups with paper
liners. Combine and mix milk and oatmeal. Add oil and
egg whites, sugar and spice and zest. Stir until
blended. Combine flour and baking powder, add to
mixture, along with apple bits and stir just until
blended. Bake 15-18 minutes. Makes 12 muffins.

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Popularity: 4% [?]

Title: APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
Categories: Fruits, Penndutch, Breakfast
Yield: 6 servings

2 lg Cooking apples (Yellow
-Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar

Preheat oven to 475. Peel, core and very thinly slice
the apples: you should have approximately 1-1/2 cups.
Melt 3 T sp. of the butter over medium low heat in a
small fry pan, and saute the apples until they are
just tender. Keep apples warm while preparing the
batter.

Place a 9 or 10 inch cast-iron skillet in the oven to
heat for at least 5 minutes–the pan has to be very
hot for this to work. When it is well heated, add the
remaining 2 T sp. of butter to melt and put the
skillet back in the oven; the butter should be very
hot buy not brown when you add the apples and the
batter.

Place the flour, milk, vanilla, salt and nutmeg in a
blender and whirl until smooth. Remove the skillet
from the oven, quickly arrange the warm apple slices
over the melted butter, and pour the batter evenly
over all. Bake for 15 min., reduce heat to 375 and
bake 10 min longer. The pancake will puff and climb up
the sides of the pan. Sprinkle with confectioner’s
sugar, then cut in wedges and serve with maple syrup.

Note: If you do not use apples, add 1/4 cup (1/2
stick) butter to the hot skillet.

From Cooking From
Quilt Country Submitted By LISE WARING
On TUE, 19 DEC 1995 093841
GMT

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Popularity: 8% [?]

NEW YEAR’S EVE CAKE:::GWHP32A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Collector
Kate Smith

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cake Flour — sifted
3 ts Baking Powder
1/2 ts Salt
2/3 c Butter — or shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites — stiffly beaten

Sift flour once, measure, add baking powder and salt,
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, altemately with
milk, a small amount at a time, beating after each
addition until smooth. Add fla- voring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven ( 375 degrees F.)
20 to 25 minutes. Spread Chocolate Cream Filling (see
recipe) between layers and Hungarian Chocolate Frost-
ing (see recipe) on top and sides of cake. When
frosting is set, write numbers from one to twelve
around top of cake with white frosting to represent
the face of a clock. Place hands of clock at twelve
o’clock.

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Popularity: 2% [?]

State Fair Lemonade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Fruits
Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Lemons
1 c Sugar
10 Ice cubes

Bring lemons to room temp. Roll; slice in half and squeeze into gallon
container. Toss lemon rinds into container. Pour sugar over rinds. Let
sit for one half hour. Add ice cubes and enough water to fill container.
Stir and serve. Each 12 oz serving has 91 calories and 0 grams fat.
Source: Store ad

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Popularity: 3% [?]

Title: PUMPKIN COOKIES
Categories: Cookies, Vegetables, Holiday
Yield: 7 servings

2 c Shortening
2 c Sugar
1 cn (16 ounce) pumpkin
2 Eggs
2 ts Vanilla
4 c All-purpose flour
2 ts Baking powder
2 ts Ground cinnamon
1 ts Baking soda
1 ts Ground nutmeg
1/2 ts Ground allspice
2 c Raisins
1 c Chopped nuts
1 ts Salt

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat
well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
Add to batter; mix well. Stir in raisins and nuts. Drop rounded
teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350
degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with
vanilla frosting. Makes 7 dozen cookies.

Recipe From: Better Homes and Gardens Homemade Cookies Cookbook
Copyright 1975 by Meredith Corporation, Des Moines, Iowa

MMMMM

Popularity: 3% [?]

Quickie Peach Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 cup sugar
1 egg — beaten
3 large peaches — peeled/chopped
1 cup flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch salt
1/2 cup walnuts — chopped

Preheat 325F. Cream butter and sugar. Add egg and beat well.
Add peaches. Sift together flour, soda, nutmeg, cinnamon, and
salt. Stir into peach mixutre. Pour batter into buttered 9-inch
square pan. Sprinkle nuts on top. Bake 35-40 min or until center
is set.

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Serving Ideas : Serve with ice cream or whipped cream.

NOTES : This recipe makes a crumb-cake type of cobbler versus
the pie dough type.

Popularity: 7% [?]

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

Recipe By : Cooking Live Show #CL8793
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds butternut squash — quartered, seeded,
peeled, and cut into 1/2-inch
dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary — crumbled
1 tablespoon minced garlic
1/2 stick unsalted butter — (1/4 cup)
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne
1 sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs

Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one
layer in pans. Roast squash in oven 10 minutes and season with salt. Stir
squash and roast 10 to 15 minutes more, or until tender and beginning to
turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with
rosemary. Heat milk mixture over low heat 10 minutes and pour through a
sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat,
stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth.
Return pan to heat and simmer sauce, whisking occasionally, about 10
minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce
may be made 3 days ahead and chilled, its surface covered with plastic
wrap.

Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2
inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely)
and cover with 3 lasagne sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup
Parmesan. Make one more layer in same manner, beginning and ending with
pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft
peaks and spread evenly over top pasta layer, making sure pasta is
completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover
dish tightly with foil, tenting slightly to prevent foil from touching top
layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne
10 minutes more, or until top is bubbling and golden. Let lasagne stand 5
minutes.

Garnish each serving with rosemary.

Yield: 6 servings as a main course or 12 as a side dish

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NOTES : (Recipe courtesy of Gourmet Magazine)

Popularity: 2% [?]

Title: Chinese Cabbage Salad
Categories: salads
Yield: 8 servings

1 Napa cabbage; chopped
6 green onions; chopped
1/2 c butter
2 pk ramen noodles
1/4 c slivered almonds
1/2 c raw sesame seeds
1 c canola oil
1/2 c cider vinegar
2 ts soy sauce

Combine cabbage and green onions in large bowl and set aside. Melt butter
in skillet over medium heat. Crush noodles (do not use seasoning packets),
and add to skillet along with almonds and sesame seeds. Cook, stirring
constantly, until nuts and seeds are tan in color. Remove from heat and set
aside.

In a small bowl, combine oil, sugar, vinegar and soy sauce. Blend well and
keep at room temperature. About 1/2 hour before serving, mix all salad and
dressing ingredients together in a large bowl and chill until serving.

Makes about 14 cups, or 8 servings of 1 3/4 cups each.

– - – - – - – - – - – - – - – - – -

Per serving: 405 Calories; 41g Fat (88% calories from fat); 3g Protein; 10g
Carbohydrate; 31mg Cholesterol; 203mg Sodium

NOTES : See recipe: Reduced Fat Chinese Cabbage Salad for a lighter version

Contributor: reader in San Antonio Express Newspaper 6/12/96
Preparation Time: 0:00
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Popularity: 4% [?]