Title: Strawberry Glazed Pie
Categories: Pies, Desserts
Yield: 1 pie

5 c Fresh strawberries
1 c C and H Granulated Sugar
1/4 ts Salt
3 tb Cornstarch
1 tb Lemon juice
1 Baked cooled 9″ pie shell

Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of
whole berries over bottom of baked pastry shell. Crush remaining berries
in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into
crushed berries. Heat slowly, stirring constantly, until mixture comes to
a boil and thickens. Remove from heat and stir in lemon juice. Cool,
then spoon over berries in pie shell Chill until glaze is set. Before
serving, garnish with Whipped Cream Topping.

For an extra-special treat make Strawberry Glazed Pie in a Meringue Shell
(see separate recipe “Special Pie Shell”).

MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl.
Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl.
Stir into crushed berries. Microwave at full power 3 to 6 minutes
stirring every 1-1/2 minutes until mixture is thickened. Precede {sic} as
recipe directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

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Popularity: 10% [?]

Title: Cocoa Cookies
Categories: Cookies, Mexican
Yield: 36 servings

1/3 c Unsweetened cocoa powder
1 3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
3/4 c Soy milk
1 ts Cider vinegar
1/4 c Tofu; silken
1 c Sugar
3 tb Canola oil
1/4 c Unsweetened applesauce
1 tb Water
1 ts Vanilla
Vegetable cooking spray
Powdered sugar; optional

Recipe by: Veggie Life, March 1996, page 52
In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set
aside.

In a small bowl, mix together soy milk and vinegar. In a blender or food
processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and
blend until smooth.

Transfer tofu mixture to a large bowl, add sugar, and beat until slightly
frothy. Add oil, applsauce, water, vanilla, and remaining soy-vinegar
mixture, and beat until thoroughly mixed. Add dry ingredients and mix
until
just combined. [There may be a few tiny lumps---that's okay.] Cover bowl
and chill dough in the refrigerator for at least two hours, or up to 3
days.

Preheat oven to 350 degrees and spray or lightly oil a baking sheet. Drop
rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches
apart. Bake in upper third of oven for 10 minutes. Remove from pan and
cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with
powdered sugar, if desired.

NOTE: Cider vinegar may be replaced with Raspberry vinegar

Makes ~3 dozen cookies.

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Popularity: 8% [?]

Homemade Herbed Stuffing Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Breads
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 slices bread — firm-textured
2/3 cup vegetable oil
3 tablespoons instant minced onion
3 tablespoons dried parsley flakes
2 teaspoons garlic salt
3/4 teaspoon ground sage
1/2 teaspoon seasoned pepper

Preheat oven to 300. Cut bread into 1/2″ cubes.

Put bread cubes in a single layer on two 13″ x 9″ baking pans; toast in the
oven for 45 minutes, stirring occasionally. Meanwhile combine the oil an
d the minced onion, dried parsley, garlic salt, ground sage and pepper. Re
move the toasted bread cubes from the oven and cool slightly. Dump toasted
cubes into a large bowl; toss lightly with the oil mixture to coat cubes.

Put seasoned bread cubes into a large airtight container. Label with date
and contents. Store in a cool, dry place. Use within 3-4 months.

Makes about 12 cups of Homemade Herbed Stuffing Mix.

– - – - – - – - – - – - – - – - – -

Popularity: 10% [?]

HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Eggplant — (about 1/2 lb. or
— 2 md. (about 1 lb.
ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri — freshly
— grated or use
Romano cheese
1/2 ts Salt
Black pepper — freshly grated

First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines of the fork and turn them over a gas
flame until the skin chars and begins to crack. (If
you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4
inches from the heat sseri; freshly
: ;grated or use Romano cheese
1/2 ts Salt
: Black pepper; freshly grated

First, roasm, cutting away any
badly charred spots on the surface. Cut the eggplants
in half lengthwise and chop them finely. Then mash
the pulp to a smooth puree with the back of a spoon or
with a mortar and pestle.
In a heavy 3 to 4 quart saucepan, heat the
tablespoon of butter over moderate heat. When the
foam begins to subside, stir in the flour and when it
is completely absorbed pour in the milk all at once.
Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens
heavily. Beat in the pureed eggplant, reduce the heat
to low, and, stirring occasionally, simmer for 5
minutes. Off the heat add the cheese, salt and a few
grindings of pepper. Beat vigorously until the mixture
is thick enough to hold its shape almost solidly in
the spoon.
Taste for seasoning and serve at once. Hunkar
begendi traditionally accompanies roast or braised
veal or lamb.

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

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Popularity: 18% [?]

WHITE CHOCOLATE RASPBERRY CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RITA TAULE (BTVC62A)
—–CRUST—–
2 cup Plain dry bread crumbs
1/2 cup Chopped pecans
1/2 cup Butter
1 teaspoon Cinnamon
1/2 cup Sugar
—–FILLING—–
2 pound Room temperature cream chees
1 cup Sugar
5 Jumbo eggs
6 ounce Melted white chocolate
1 pint Raspberries
1/2 cup Whipping cream
1/4 cup Cornstarch
1 tablespoon Vanilla
—–TOPPING—–
2 tablespoon Rum — optional
1 pint Raspberries
1/2 cup water
1/2 cup Sugar
1/4 cup Cornstarch

For crust: Put pecans in small bowl with butter and microwave on high 1 1/2
minutes. Stir dry ingredients together in 10-inch springform pan. Add butter
and nuts and mix well. Pat onto bottom and sides.

For filling: Beat cream cheese until light. Add sugar and beat until light
and fluffy. Add eggs one at a time; beating after each. Add remaining
ingredients except berries and mix well. Pour into pan. Drop berries on top
and push down with fork so that batter covers them. Bake at 350 for 1 1/2
hours in which a pan of water has been placed on the bottom rack.

Remove from oven and run knife around the edge to loosen from pan and prevent
a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2
cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and cornstarch
WELL in saucepan. Add berries and water and cook over medium heat until thick
and bubbly. Stir in rum. Pour over cooled cake.

(I refrigerate the cake for a day first, then put topping on just before
serving).

This recipes is from Ann Raisler.

– - – - – - – - – - – - – - – - – -

NOTES: I have not tried this recipe yet.

Popularity: 3% [?]

Title: CEREAL KILLER COOKIES
Categories: Cookies, Davidson
Yield: 50 cookies

2 1/4 c Oats, old fashioned
12 oz Almond brickle chips
1 2/3 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Sugar, brown, dark
3/4 c Sugar
1 c Butter, sweet
2 lg Egg
1 T Vanilla extract

Preheat the oven to 375. In a small bowl, mix the oats with the
brickle chips. Sift the flour, baking soda, baking powder, and salt
together. In a food processor, mix the sugars until blended, then
gradually add the butter. Continue to process until creamy and
smooth. Add the eggs and vanilla and process until blended. Add the
flour mixture and process just until combined. Pour this mixture
over the oats and brickle chips and stir until well combined. Using
a 1/8 cup measure, scoop out dough and place 3″ apart on ungreased
cookied sheets. Bake 12 to 15 minutes, or until golden. Cool on
wire racks.

—*The Cereal Murders*
Diane Mott Davidson

MMMMM

Popularity: 8% [?]

Title: Tiessennau Mel (Honey Cakes) Welsh
Categories: Cakes
Servings: 6

4 oz Honey 1 t Cinnamon
4 oz Brown sugar 1 x Egg
1/2 lb Flour 1/2 t Bicarbonate of soda
4 oz Butter or margarine 1 x Caster sugar
1 x A little milk

Sieve together flour, cinnamon and bicarbonate of soda.

Cream butter and sugar. Seporate the egg yolk from the white. Beat the
yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together
lightly.

Whisk the egg white into a stiff froth and fold into mixture.

Half fill small patty tins with the mixture; dredge the top of each with
cester sugar. Bake in a hot oven for 20 minutes.

Oven control Gas mark 6 (400F) or 7 (425F).

When ready sprinkle a little more sugar.

Croeso Cymreig.

—————————————————————————–

Popularity: 5% [?]

Date: Fri, 09 Sep 94 10:50:13 EDT
From: jayne@ejv.com (Jayne Spielman)

Hot Cocoa Recipe (Non-Dairy)

Just the other day I was thinking about how nice hot cocoa
would be and I decided to play around with a can of some soy
product that I bought at the health food store. It was near
the mixes and baking products. (I’m trying to remember the
name, something like “Better than milk” anyway, it’s either a
dried tofu powder or dried soy milk or something like that)

Dry cocoa
sugar
2 TBSP powdered milk substitute
dash salt (optional, but livens up chocolate flavor)

Stir together dry ingredients in mug.
Add a few tablespoons of tap water and stir to dissolve.
Add boiling water and stir.

This wasn’t quite as rich and creamy as hot cocoa made with
milk but I was pretty happy with it.

Popularity: 5% [?]

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: Penne With Artichokes And Marinated Tomatoes
Categories: Home Cookin,
Yield: 4

MMMMM————————– FROM JPMD44A —————————-
1 cn Artichoke hearts (13-15
oz.)
5 Garlic cloves; minced
2 oz Somona marin. dried
tomatoes
2 tb Olive oil from mar.
tomatoes
2 tb Lemon juice
1 ts Red pepper flakes
2 tb Parsley; fresh chopped
3/4 c Bread crumbs; fresh
1 tb Garlic; chopped
12 oz Penne pasta; cooked,
drained
1 tb Romano cheese, grated
1/4 ts Black pepper; freshly
ground
1/4 ts Salt

Drain the artichokes and reserve the liquid. Add enough water to
make 1 cup liquid. Cut the artichokes in quarters. Cook and stir
the 5 cloves minced garlic into 1 1/2 tablespoons oil in a large
skillet over medium-high heat until golden. Reduce the heat to
low. Add artichokes and tomatoes; simmer 1 minute. Stir in
artichoke liquid, lemon juice, pepper flakes, parsley, salt, and
pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook
and stir bread crumbs and 1tablespoon chopped garlic in remaining
1/2 tablespoon oil. Pour artichoke sauce over penne in large
bowl; toss gently to coat. Sprinkle with bread crumb mixture and
cheese. Source: COOKING WITH MARINATED DRIED TOMATOES

MMMMM

Popularity: 11% [?]