Title: ANNE’S CAPPUCCINO SQUARES
Categories: Candies
Yield: 1 servings

——————————–FIRST LAYER——————————–
1 c Flour; all purpose
1/2 c Confectioner’s sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
-dissolved one by one in
1 tb -Hot water
-Butter for greasing pan

——————————–SECOND LAYER——————————–
2 c Confectioner’s sugar
1 tb Instant coffee crystals
-dissolved in
2 tb Hot water
1 Egg; lightly beaten, at room
-temperature
1/2 c Butter; softened
1/2 c Milk

———————————TOP LAYER———————————
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate;2 sq-opt

Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
thoroughly flour, confectioner’s sugar (icing sugar), softened butter and
coffee dissolved in hot water. (You can use food processor or electric
mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing
sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
butter and 1 egg (lightly beaten with a fork at room temperature.) Mix
until thoroughly combined. (can use food processor or electric mixer).
Put milk in pot over medium heat and scald (heat until bubbles appear
around sides but milk is not a rolling boil). Add mixture from bowl and
heat 7 minutes over medium heat , stirring frequently at first, constantly
after the mixture bubbles. (If mixture starts to stick on bottom, lower
heat slightly). Let cool slightly, then pour over first layer. Tilt pan to
cover base layer evenly. Chill in refrigerator half an hour or more till
set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
Spread over chilled second layer with spatula or blunt knife (layer will
be quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler
(or in microwave 1 – 1 1/2 minutes on High and stir). Pour melted semisweet
chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
Squeeze out horizontal lines of semisweet chocolate onto white chocolate
layer. With a blunt knife, swirl the two chocolates together to create a
marbled effect. Chill.
Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white
chocolate (this variation is easier as the middle layer and semisweet
chocolate are similar in colour.)
MAKES: approx 32 bars (they are very sweet, therefore the bars should be
small)

—–

Popularity: 18% [?]

Title: Tuna Noodle Casserole
Categories: Pasta, Casseroles
Yield: 8 servings

8 oz Egg noodles
1 pk Frozen peas (10 oz)
1 cn Cream of mushroom soup (8oz)
1 c Milk
1 cn Tuna,drained (12 1/2 oz)
1/2 c Plain or seasoned bread
-crumbs tossed with
3 T Melted butter
-or
1/2 c Crushed Ritz crackers
-tossed with
3 T Melted butter or margarine

Heat the oven to 375′F. with the rack in the center position. Grease
or spray non-stick vegetable cooking spray on 1 medium to large
ovenproof baking dish, or two smaller dishes.

Cook the noodles according to the directions on the package, but
shorten the cooking time by 2 minutes. Drain the noodles and combine
with the peas, soup and milk. Mash the tuna with a fork to break it
up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.

Variations: Add salt (taste first, as soup may be salted enough);
freshly grated black pepper; white pepper; snipped fresh herbs, such
as tarragon, or dried herbs. Also, if you’re not an avid fan of bread
crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1
tablespoon melted butter or margarine for a light sprinkling.

MMMMM

Popularity: 10% [?]

Raisin Crisscross Cookies

Recipe By : Cookbook Publishers, Inc.
Serving Size : 36 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1/2 tsp lemon extract
2 1/4 c unbleached flour
3/4 c granulated sugar
1/2 c raisins
3/4 tsp cream of tartar
3/4 tsp baking soda
2 tsps cinnamon

Preheat oven to 400. In a mixing bowl, combine margarine, egg white, milk,
and extract. In another mixing bowl, combine flour, sugar, raisins, cream
of tartar, baking soda, and cinnamon. Roll into balls. Place balls 3″ apart
onto unprepared baking sheet. Flatten with a fork dipped sugar, making a
crisscross pattern. Bake for 10 minutes.

– - – - – - – - – - – - – - – - – -

Per serving: 71 Calories; 3g Fat (32% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 58mg Sodium

–
Anita A. Matejka

Texas, USA

Popularity: 6% [?]

Date: 17 Nov 93 16:03:41 CST
From: “Anne Bolter”
Subject: sweet tooth recipe

OAT COOKIES

Ingredients:
2 1/3 Cup Wholewheat Flour
1 Cup Brown Sugar
2 Cups Oats (Oat Flour or Blended Oats)
1 Tsp Baking Soda
1 Tsp Baking Powder
To Taste Cinnamon
To Taste Cloves
To Taste Nutmeg
To Taste Allspice
1 Tsp Vanilla
************** *************
Option A Option B
4 egg whites (2 egg beaters) 2 egg whites (1 egg beater)
2 TBLS Skim Milk 1/3 Cup Molasses
1/2 Cup Molassess 2/3 Cup Applesauce
**************** ****************
# 1/2 Cup Honey

Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine
the wet and the dry ingredients. If batter is too dry (it should be
moist and pliable) add up to 1/2 cup honey. Refrigerate until the
batter is cold. Bake in a 300-325 degreeoven. Lightly spray pans
with pam or use baker liner sheets. Cook until crispy looking. Note
this is very important because the cookies will continue to get moist
the longer you keep them. You can add your favorite dried fruit to
the cookies for additional taste. Good luck and good eating and if
you have any questions (no flames accepted *grin*) feel free to
contact me.

Popularity: 4% [?]

Title: LEMON CHICKEN #2
Categories: Chinese, Chicken
Yield: 1 servings

————————–CHICKEN————————–
4 Whole chicken breasts
1/2 c Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/4 c Water
4 Egg yolks, slightly beaten
3 c Vegetable oil
4 Green onions, sliced

————————LEMON SAUCE————————
1 1/2 c Water
1/2 c Lemon juice
3 1/2 tb Packed light brown sugar
3 tb Cornstarch
3 tb Honey
2 ts Instant chicken bouillon
Granules
1 ts Grated pared fresh ginger
Root

FOR CHICKEN:

1. Remove skin from chicken and discard. Cut breasts
in half. Remove and discard bones. Pound chicken
breasts lightly with mallet or rolling pin.

2. Combine cornstarch, salt and pepper in small bowl.
Gradually blend in water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil
reaches 375 degrees F. Dip chicken breasts, one at a
time, into cornstarch-egg yolk mixture. Fry breasts
two or three at a time, in hot oil until golden, about
5 minutes. Drain breasts on absorbent paper. Keep
warm while cooking remaining chicken.

4. Cut each breast into three or four pieces and
arrange on serving plate. Sprinkle with onions.

FOR SAUCE:

5. Combine all ingredients in medium saucepan. Stir
until blended. Cook over medium heat, stirring
constantly, until sauce boils and thickens, about 5
minutes. Pour over chicken.

—–

Popularity: 13% [?]

PEANUT REFRIGERATOR CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Butter,soft
1/2 c Peanut butter
1 lb Confectioners’ sugar
1 pk Social tea biscuits (11 oz)
1 c Coffee,cold,strong
1/4 c Cocoa
1/2 c Peanuts,salted,chopped

1. In a bowl cream butter until light and fluffy.
Gradually stir in peanut butter, then gradually beat
in confectioners’ sugar until mixture is soft and
fluffy.

2. Dip biscuits quickly, one by one, into cold coffee
and place 16 of them, touching, on a foil-lined cookie
sheet (4 biscuits lengthwise and 4 biscuits across).
Spread biscuits with 1/4 of the peanut butter mixture,
spreading mixture carefully into an even layer. Sift
over 1/4 of the cocoa. Repeat until you have 4 layers
of biscuits. Spread remaining peanut butter mixture
over the top and sides of the cake; dust with
remaining cocoa; sprinkle top and sides with chopped
peanuts.

3. Refrigerate for 12 hours. Slice thinly and serve
while still cold.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Monterey Bean Bake

Recipe By : The Quaker® Oats Company
Serving Size : 6 Preparation Time :0:10
Categories : Bean Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
15 ozs dark red kidney beans — drained and washed
2 c frozen corn kernels — thawed
1/4 c low-fat Monterey Jack cheese — grated
8 ozs no-salt-added tomato sauce
1/2 c red and green bell peppers — chopped
1/2 c onions — chopped
—-Topping—-
1/2 c cornmeal
1/2 c skim milk
1 egg white — whipped
1/2 c low-fat Monterey Jack cheese — grated

Preheat oven to 350. Prepare a 8″ square dish with cooking spray; set
aside. In a mixing bowl, combine beans, corn, 1/4 cup cheese, tomato
sauce, bell peppers, and onions. Pour into prepared dish. In another
mixing bowl, combine corn meal, milk, and egg white. Pour over bean
mixture. Bake 40 minutes. Sprinkle with remaining cheese and
continue to bake for 2 minutes or until cheese melts.

– - – - – - – - – - – - – - – - – -

Per serving: 268 Calories; 6g Fat (20% calories from fat); 18g
Protein; 37g Carbohydrate; 20mg Cholesterol; 484mg Sodium

Popularity: 3% [?]

Title: Homemade Wheat Thins
Categories: Snacks
Servings: 6

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil emulsified in blender
-with 3/4 tsp salt and 1 cup
-water

Mix dry ingredients, add oil/water mixture. Knead as little as possible.
Make smooth dough then roll as thin as possible on unoiled cookies sheet
(not more than 1/8 inch). Mark with knife to size of crackers desired, but
do not cut through. Prick each cracker a few times with fork. Sprinkle
lightly with salt or onion salt as desired. Bake at 350 F until crisp and
light brown for 30-35 minutes.

Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
Stevens

MMMMM

Popularity: 4% [?]

RISOTTA PRIMAVERA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1/2 c Onion, finely chopped
14 oz Can chicken broth, reduced
-sodium,
(or 1 can vegetable broth)
1 c Arborio rice
1 md Carrot, peeled finely
Chopped
1/2 c Sweet red pepper, finely
Chopped
1/2 c Fresh or frozen green peas
1/3 c + 2-4 T. water
1 t Dried basil leaves
1/2 c Parmesan cheese, grated
1 Clove garlic, finely
Chopped
1/4 ts Black pepper

In a 1-qt microwave-proof dish, microwave butter on
high for 20-30 secs until melted. Stir in onion,
cover and microwave for 1 min.

Stir broth rice into onion mixture; cover. Microwave
on high 6 min. Rotate halfway through. Stir in carrot
red pepper; cover and microwave 4 min on high.

Stir peas, 1/2 c. water and basil into rice mixture.
Cover and microwave 4 min. on high. Stir, cover, and
microwave on high 2 more min.

Stir in parmesan cheese, garlic and pepper. Cover and
set aside for 6-8 min., stirring occasionally, until
rice is cooked but slightly chewy. Stir in an add’l
2-4 T of water for a creamier texture.

Recipe By : Country Living, May 1995

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Herbal Lemon Cookies
Categories: Companion, Cookies, Harned 1994, Herb/spice
Yield: 1 batch

1 c Butter
2 c Sugar; divided
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Dried lemon herbs*
— finely chopped

*1/3 cup total: Herbs such as lemon grass, lemon thyme or lemon basil.

Cream butter and 1 3/4 cups sugar. Add eggs and vanilla; beat well.

Combine the flour, baking powder, salt and herbs. Add to creamed
mixture; mix.

Drop dough by teaspoonfuls, 3″ apart, on a greased cookie sheet.
Flatten slightly with a fork or cup bottom. Sprinkle lightly with
the remaining sugar.

Bake at 350 F. for 8 to 10 minutes, or until barely browned. Cool
slightly, then remove to a rack.

Yield: 6 to 8 dozen cookies.

Recipe from Nancy Brewer/New Orleans, Louisiana. In “Kitchen Table:
Where Herbs and Spices Make a Difference” column in “The Herb
Companion.” Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by
Cathy Harned.

MMMMM

Popularity: 5% [?]