BUTTONS AND BOW KNOTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix (w/baking
-powder)
1/3 c Half and half or milk
2 tb Sugar
1 Egg
1 t Nutmeg
1/4 c Butter, melted
1/2 ts Cinnamon

Heat oven to 400 degrees. Mix together first six
ingredients. Beat vigorously Gently smooth dough into
a ball on lightly floured board. Knead five times.
Roll dough 1/2-inch thick. Cut with floured doughnut
cutter. To make bow knots, hold opposite sides of each
doughnut ring with fingers and twist to form a figure
8. Place holes (buttons) and bow knots on ungreased
baking sheet. Bake 8 to 10 minutes. Immediately dip
each button and bow knot into melted butter, then into
sugar, coating all sides. Serve warm. Makes 8 buttons
and bow knots or 8 doughnuts.

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Popularity: 6% [?]

Title: Cake Brownies
Categories: Desserts, Bars
Yield: 24 servings

–brownie–
1/2 c Butter
1 c Water
2 c Flour
2 Eggs
1/2 c Buttermilk
1/2 c Oil
4 tb Unsweetened cocoa
2 c Sugar
1 t Baking soda
1 t Vanilla
–frosting –
1 c Chopped walnuts
3 tb Unsweetened cocoa
1 pk Confectioners sugar
1 ts Vanilla

1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix
butter, oil, water and cocoa together in small sauce pan. Bring to
boil. Add this mixture to flour and sugar and beat until smooth.
2. Add eggs,baking soda, buttermilk and vanilla. Mix well. Pour
into
prepared baking pan. Bake 20 minutes.
3. Prepare frosting while brownies are baking. Put all frosting
ingredients in medium saucepan and heat. Do not boil.
4. Frost immediately after removing from oven. Cut into squares
when
cool.

from: _Cookiemania_

MMMMM

Popularity: 7% [?]

Title: 7 Can Soup
Categories: mexican, soups
Yield: 1 serving

10 3/4 oz tomato soup, condensed
14 1/2 oz Rotel tomatoes; diced
14 1/2 oz tomato sauce with
-celery,onion, pep
15 oz chili with no beans
15 oz chili with beans
15 1/4 oz whole kernal corn; drained
15 oz mixed vegetables; drained
1 lb ground beef
1 tb sugar

Brown ground beef. Mix all ingredients together and simmer.

Addes notes by Sarah Gruenwald sitm@ekx.infi.net
I add pressed fresh garlic to this, and sometimes a jalepeno if I have one.
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Contributor: Dorothy Tapping
Preparation Time: 0:00
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Popularity: 3% [?]

Title: Foolproof Beef and Broccoli
Categories: Beef, Ceideburg 2
Yield: 4 servings

3/4 lb Boneless beef sirloin steak
1 tb Vegetable oil
1 Clove garlic, minced
1 md Onion, cut into wedges
10 1/4 oz Campbell’s Cream of
-Broccoli Soup
1/4 c Water
1 tb Soy sauce
2 c Broccoli flowerets
Hot cooked noodles

Slice beef across the grain into very thin strips.

In skillet, over medium-high heat, in hot oil, cook beef and garlic
until beef is browned. Add onion. Cook for 5 minutes stirring often.

Stir in soup, water and soy sauce. Heat to boiling. Add broccoli.

Reduce to low. Cover, simmer for 5 minutes or until vegetables are
tender. Serve over noodles.

Makes 4 servings.

TIP: To make slicing easier, freeze beef for 1 hour.

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

Popularity: 3% [?]

Title: NOODLE BAKE
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed
1/4 c Milk
1/2 c Green beans, canned,
-drained
1/2 c Noodles, cooked
-Salt
-Pepper
-Paprika

Melt Cheese in milk in small saucepan over low heat;
blend until smooth. Combine with beans, noodles, salt,
and pepper. Place in individual casserole; sprinkle
with paprika. Bake in moderate oven (350 degrees F.)
25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

From: Jeffrey Dean Date: 11-18-93

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Popularity: 3% [?]

SWEET POTATO-CURRANT MINI BUNDT CAKES

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oranges
1/2 c Currants
2 Jars (4-ounce) sweet
Potato baby food puree
1 c Nonfat milk
1/2 c Thawed frozen egg
Substitute
2 c Cake flour
1 1/3 c Sugar
1 t Baking soda
1 t Salt
1 t Ground cinnamon

Sweet potato puree provides the moistness in these individual non- fat
cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available
in many cookware stores. (By Times Food Stylists) Remove peel from oranges
in large strips. Remove any white pith on orange. Finely chop peel in food
processor along with currants. Stir in juice from oranges, sweet potato
puree, milk and egg substitute. Sift together cake flour, 1 cup sugar,
baking soda, and salt. Quickly stir sweet potato mixture into dry
ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with
non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or
until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture
while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains
about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
carbohydrates; 5 grams protein; 0.44 gram fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.

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Popularity: 3% [?]

Wild Rice Salad with Sun-Dried Tomato – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 4 Preparation Time :0:00
Categories : Cucina Fresca Wild Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces wild rice
2 tablespoons pine nuts — or more
4 sun-dried tomatoes — chopped
1/4 cup pitted black olives — sliced
minced parsley
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper

Cook the rice in an abundant amount of boiling salted water in a large pot
for 35 to 45 minutes or until the grains have almost doubled in size and are
tender, but still chewy. Drain the rice in a sieve and run cold water over
to cool. Drain thoroughly. Toast the pine nuts lightly (dry skillet) until
tan. Let the nuts cool. Combine the drained wild rice in a bowl with pine
nuts, tomatoes, olives, etc. Toss gently to mix.

(odd that cheese is not listed!?!)

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NOTES : Insalata di riso selvatico
Wild rice is a cereal grown in the Lake Superior area. It’s woodsy flavor
complements game and fowl.

Popularity: 5% [?]

Title: Breadmaker Dog Biscuits
Categories: Misc, Abm, Pets
Yield: 1 Recipe

———————INFORMATION ONLY———————

SOURCE: Linda Rehberg on *P – ID #GNJX21A. Note on
Foods BB – Breads by Machine – dated 12/20/93 to
Ursula R. Taylor.
You should be able to convert dog biscuit recipes to
your bread machine. If you have a 1 1/2 lb. machine,
use about 1 cup liquid (eggs count as a scant 1/4 cup
liquid) and a total of 3 cups of dry ingredients
(flour and grains). If the mixture is too stiff for
your machine to mix easily, add 1 to 2 tbsp. more
liquid. Hope this helps.
This note was formated by Ursula R. Taylor…Note
from Ursula – using this method – use only dough
cycle, then remove and roll or pat dough out and bake
in the oven….

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Popularity: 3% [?]

Title: HOERNCHEN
Categories: German, Holiday, Cookies
Yield: 2 servings

-Brenda Harju (ntbc64b)
1/2 lb Butter
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
1/2 lb Unblanched almonds, ground
Red and green colored
-sugar, tiny multicolored
-candies

Cream together butter and sugar. Add egg and
vanilla, blend well. Stir in flour and gr. almonds.
Pinch off a piece of dough the size of a walnut and
roll into strip the thickness of your little finger.
Form into crescent shape. Dip one side of crescent
into colored sugar or multicolored candies. Place
uncoated side down on ungreased cookie sheet. Bake in
350 degree oven for 15 min., or until slightly brown.

MM by Cathy Svitek

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Popularity: 3% [?]

PENNE W/ EGGPLANT RICOTTA SALATA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
2 tb Olive oil
1 lg Eggplant
Cut into 1/4 inch
Dice
3 md Garlic cloves
1 Finely chopped leaves of
1 fresh rosemary sprig
Salt Pepper
1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese,
Crumbled

In large pot, bring 4 quarts of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
medium heat. Add eggplant and cook, stirring frequently, until it
starts to soften and brown, about 10 minutes. Add half of garlic
and all the rosemary and cook until the garlic is slightly golden,
about 2 minutes. Season with salt and pepper.
In a medium non reactive skillet, heat remaining three tablespoons of
olive oil. Add tomatoes and cook over high heat, tossing until
slightly softened, about three minutes. Stir in remaining garlic and
season with salt and pepper.
Salt the boiling pasta water. Add the penne until al dente about 13
minutes. Drain the pasta and return it to the pot. Add the ricotta
salata and toss. Add the eggplant and toss again. Add the tomatoes
and toss gently. Transfer the pasta to a large warmed bowl or
platter and serve immediately.

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Popularity: 23% [?]