Chocolate-Dipped Coconut Shortbread

Recipe By : The Joy of Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Chocolate
1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter — softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 cup coconut — flaked
6 ounces semisweet chocolate chips — MELTED WITH
2 teaspoons butter

Buttery shortbread laced with coconut and dipped into dark chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

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Popularity: 4% [?]

Title: WILD RICE SOUP
Categories: Rice, Soups, Vegetables
Yield: 1 servings

6 tb Unsalted Butter
1 tb Onion — minced
1/2 c Flour
3 c Chicken Broth
2 c Wild Rice — cooked
1 c Cooked Ham — minced
1/2 c Carrots — grated
1/4 c Almonds — slivered
1/2 ts Salt
1 c Half And Half
2 tb Dry Sherry
Pepper

Melt butter in saucepan, saute onions until tender. Blend in flour,
gradually add broth. Cook stirring constantly until mixture thickens
slightly. Stir in rice, ham, carrots, almonds, and salt; simmer about 5
minutes. Blend in half and half and sherry; heat to serving temperature
and season with pepper.

Recipe By :

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Popularity: 6% [?]

Title: Acorn Squash Stuffed with Apple Couscous
Categories: Fruits, Vegetarian
Yield: 8 servings

1 c Couscous
1 c Apple juice
1/4 c Prunes, pitted chopped
1/4 c Dried cranberries
1/4 c Dried apples
1/4 c Apple juice concentrate,
— thawed
1/4 ts Cardamom, ground
1 tb Maple syrup
4 ea Acorn squash, halved
— seeded
1/4 c Pecans, toasted chopped,
— optional

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan pour over the
couscous. Cover set aside until the juice is absorbed. This will
take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom maple syrup.
Set aside.

Steam squash halves until tender, about 15 minutes. Drain place on
a baking sheet. Preheat oven to 350F. Fill squash halves with the
couscous mixture bake for 20 minutes. Top with pecans serve.

“Vegetarian Gourmet” Winter, 1995

MMMMM

Popularity: 5% [?]

Title: POMEGRANATE ARIEL
Categories: Desserts, Nuts, Fruits
Yield: 6 servings

1 1/2 c Pomegranate berries
1/2 c Currants
3/4 c Slivered almonds
1 md Ripe papaya, peel seeds
— removed
2 md Oranges, juiced -=OR=-
1/2 c Orange juice
6 Dates
6 Lemon slices
12 Spearmint leaves

Mix berries, currants almond slivers together. Divide into 6
portions, putting each portion into a glass goblet. Cut the papaya
into chunks place in a blender. Blend with the orange juice at
medium speed, until smooth. Pour equal amounts over the 6 portions
of pomegranate mixture. Top each goblet with a date, a lemon slice
2 spearmint leaves. Serve immediately. Covered stored in the
refrigerator, this dessert will keep 3 to 5 days.

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Popularity: 12% [?]

Title: MANDARIN CORNISH HENS
Categories: Poultry, Chinese
Yield: 4 servings

2 (3 Lb.) Cornish Hens
1/2 c Water
2 tb Frozen Orange Juice,
Thawed Undiluted
1 ts Fines Herbes
1/2 ts Chicken Bouillon Granules
2 ts Reduced Sodium Soy Sauce

Remove Giblets From Hens Discard; Rinse Hens. Split
Hens Lengthwiseusing Poultry Shears. Place in A 13 X
9 X 2 Inch Glass Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules
Soy Sauce in A Small Saucepan. Bring To A Boil,
Reduce Heat Simmer 10 Min. Pourover Hens. Cover
Chill About 8 Hours. Remove Hens From Orange Juice
Marinade, Reserving Marinade. Grill Over Medium Coals
15 Min. On Each Side OR Until Done, Basting Frequently
With Reserved Marinade.
Serve With Grilled Vegetable Kabobs Carrot
Vichyssoise (Fat 2.8. Chol. 48.)

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Popularity: 9% [?]

Crouton Creations

Recipe By : A Campbell® Cookbook, Cooking With Soup
Serving Size : 24 Preparation Time :0:10
Categories : Fruit/Dinner Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tbsps Fleischmann’s® Fat Free Spread
5 slices white bread — * see note
3 tsps garlic powder — * see note

Spread 1 tablespoon spread over each slice of bread. Stack bread
slices and cut into cubes. Then, sprinkle with garlic powder or other
seasoning. Spread cubes in a single layer on a baking sheet. Preheat
oven to 350. Bake for 20 minutes or until golden brown.

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Per serving: 17 Calories; less than one gram Fat (11% calories from
fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 58mg Sodium

Serving Ideas : Serve over top your favorite soup or salad.

NOTES : *Dry bread for 1 day in the open. They need to be very dry and
stale. Bread cubes may be frozen up to 3 months in the freezer.
*Basil, oregano, fat-free parmesan cheese, curry powder, garlic, sage,
or thyme may be used instead.

Popularity: 4% [?]

Waldorf Salad No. 583 Yields 6 Servings

The Salad: 1/2 Cup Sugar
1 Cup Celery, Diced 2 Tbls Melted Butter
1 Cup Apple, Diced 6 Tbls Cream
1 Cup Tokay Grapes, Seeded 3 Eggs
1/2 Cup Walnut Meats 1/2 tsp Prepared Mustard
The Dressing: 6 Tbls Lemon Juice
1 tsp Salt Fruit Juice
1/3 tsp Paprika

The Dressing:
Combine the salt, paprika, sugar, melted butter, cream, eggs and mustard in
the top of a double-boiler.
Beat well.
Heat over – NOT IN – boiling water, while beating, until thick.
Slowly add the lemon juice.
Thin with fruit juice if required.
The Salad:
Cut the grapes in half and combine with the celery and apples.
Add the nut meats.
Blend in the dressing.
Chill and serve.

Popularity: 18% [?]

Cajun Style Chicken Nuggets

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 pounds boned and skinned chicken breast halves — 1 inch
pieces
oil for frying

Combine dry ingred in large bowl. Dip chix, coating well. Fry in 1/2 inch
oil, turning once til done. Drain on paper towel. Makes 5 doz nuggets.

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Popularity: 13% [?]

Pierogi Sausage Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces kielbasa — skin and chop
1/2 cup cheese — grated
1/2 cup mushrooms — chopped
1/4 cup bread crumbs — fine and dry
1 egg

I like to fry the kielbasa in a pan before mixing it all together, but my
original recipe says don’t cook it.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Popularity: 7% [?]

CARROT CAKE MUFFIN TREATS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quickbreads Diabetic
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Whole wheat flour
1 t Baking soda
1 tb Baking powder
1 t Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1 Egg
2 tb Vegetable oil
1/4 c Raisins
1/4 c Chopped walnuts
1/3 c Lowfat milk
8 oz Can uns. crushed pineapple
1 1/2 c Grated carrots

Combine the dry ingredients in a bowl. Add the remaining ingredients
and stir to blend. Spoon into oiled muffin tins or paper muffin
cups. Bake at 350 F for 20 to 25 minutes.

1 muffin – 127 calories, 1 bread, 1 fat exchange 19 grams
carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg
potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Popularity: 9% [?]