Title: Lemon Squares
Categories: Cookies, Crisco.008
Yield: 24 cookies

MMMMM—————————-BASE———————————
3/4 c Flour, All Purpose
1/3 c Brown Sugar, Firmly Packed
1/4 c Butter Flavor Crisco
1 tb Milk -=PLUS=-
1 1/2 ts Milk

MMMMM————————–FILLING——————————-
2 Eggs
1 c Sugar, Granulated
1/2 ts Baking Powder
1/4 ts Salt
2 ts Lemon Peel, Grated (opt) *
2 tb Lemon Juice *
Confectioners Sugar

Preparation Time: 20 Minutes Bake Time: 41 Minutes

* Lime Variation: Lime juice and lime peel may be substituted for the
lemon juice and peel.

1. Heat oven to 350 F.

2. For Base: Combine flour and brown sugar in small bowl at low speed
of electric mixer. Add Butter Flavor Crisco. Mix until fine crumbs
form. Sprinkle milk over crumbs. Mix until even crumbs form. Spread
in ungreased 8×8x2 inch pan. Bake at 350 for 16 minutes.

3. For Filling: Combine eggs, granulated sugar, baking powder, salt,
lemon peel and lemon juice in medium bowl at medium high speed of
electric mixer. Beat 3 minutes until light and fluffy. Pour over hot
crust. Return to oven. Bake 25 minutes, or until firm in center when
touched. Cool. Cut into squares about 1 1/2 x 1 1/2 inches. Sift
confectioners sugar over squares just before serving.

Makes 24 squares.

Source: Butter Flavor Crisco Cookie Collection, page 9.
Shared by: David Knight

MMMMM

Popularity: 4% [?]

TOMATO AND CHEESE TART

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sheet puff pastry
6 eggs
1 cup cream
2 tablespoons melted
2 cups tomatoes, peeled — seeded and diced
1 cup Parmesan or Swiss cheese
1 tablespoon oregano — chopped
Salt and pepper

Preheat oven to 350 degrees. Roll out puff pastry to fit inside a 10-inch
shallow tart pan. Crimp
edges and thoroughly prick bottom of shell with a fork. In a small bowl lightly
beat eggs, add cream
and mix well. Add remaining ingredients and adjust seasonings to taste. Pour
into tart shell and bake
for 45 minutes to 1 hour, or until firm.

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NOTES : Yield: 6 to 8 serving

Popularity: 5% [?]

L.J’S CHILI CON CARNE Y JUDIA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Main dish
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Stewing beef
2 lb Pork
3 cn Red kidney beans (14oz)
1 cn Pinto beans (14oz)
2 cn White kidney beans (14oz)
3 cn Brown beans (14oz)
1 cn Hunts tomato paste (large)
1 c Ketchup
2 lg Green peppers
2 lg Red peppers
1 tb Black pepper
1 tb Salt, more or less
1/2 c Chili powder
1 c Potatoes, mashed *
1/4 Banana, mashed *
1 tb Lemon juice
1 qt Tomatoes (canned, peeled)
1 tb Crushed clilies,more or less
2 tb Black mollasas
2 ts Cumin seed, ground
1 t Corriander seed
1 t Paprika, Hungarian
1 t Oregano
1 t Cayenne pepper
3 lg Spanish onions
3 cn Mushrooms, button (8 oz ea.)

* If plantains are available, don’t use the potato or banana…slice the
plantain into 1/4 inch pieces

Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with
the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
chilis, diced peppers and onions over night. Remove the meat and brown in a
skillet. Takes a while but worth it. In large pot place put all the
ingredients except the beans including the above marinade and slow cook for
three hours. Next stir in your beans and cook slowly for one more hour. Do
not cook with the lid on the pot as the chili will not “thicken”. If chili
is not thick enough you can add flour (corn) mixed with water. With the
thick “soupy” ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste.
What ever you do, don’t ruin the chili by making it hotter with hot sauces,
this has a tendency to make the chili into “superficial” body heat not a
deep solid heat.

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Popularity: 3% [?]

Title: Coconut Macaroons
Categories: Cookies, Desserts
Yield: 12

2 egg whites
1/8 ts salt
1/8 ts cream of tartar
1 ts vanilla
3/4 c sugar
1 1/2 c coconut, sweetened

Place wax paper on cookie sheets. Beat the first 3 ingredients with
electric mixer until soft peaks form. Beat in the vanilla and sugar until
stiff. Fold in the coconut. Bake at 350 degrees for 20-25 minutes. Let
cool before removing from cookie sheets.
(These are good at Christmas–I sprinkle some colored sugar on before I
bake) Walt

Julie
Michigan, USA
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Popularity: 5% [?]

Title: Raspberry Cheesecake Cookie Pizza
Categories: Cookies
Yield: 16 servings

3/4 c Butter or margarine
3/4 c Sugar
1 Egg yolk
1 ts Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese; softened
1 Egg
1 tb Sugar
1/3 c Seedless raspberry preserves
1/4 c Sliced almonds; toasted

Beat the butter or margarine in a large mixing bowl with an
electric
mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and
beat till combined.
Beat in egg yolk and vanilla till combined. Beat in as much of the
flour
as you can with the mixer. Stir in any remaining flour with a wooden
spoon.
Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake
in a
350~F oven about 25 minutes or till golden.
Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon
sugar till smooth. Spread over hot crust to within 1/2 inch of the
edge.
Dollop reserve on top. With a knife, carefully swirl preserve to
marble.
Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set.
Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.
Makes 12
to 16 servings Source: BH G Christmas Cookies 1995.

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Popularity: 2% [?]

Silky Bean Curd Soup with Greens

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd, — cut into 1/2-inch dice
8 ounces spinach, — stemmed and leaves washed
Garnish crushed red pepper flakes; toasted sesame seeds

Bring chicken broth and water to simmer with soy sauce. Whisk a few
tablespoonfuls of the hot broth into the miso paste and reserve. Add bean
curd and spinach and cook over low heat for a minute to wilt. Return miso
paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust
the seasoning. Garnish and ladle out.

Yield: 2 servings

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Popularity: 7% [?]

GREEN OR RED ENCHILADAS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Poultry
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Basic Green Sauce
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas — **
3 c Cooked Chicken — Shredded
1 c MontereyJack Cheese — Shredded
1 Dairy Sour Cream
Basic Green Sauce
Servings: 8
1 c Onions — Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach — Chopped
1/2 lb Tomatillos — Coarsely Chopped
4 oz Green Chiles — Chopped, 1 cn
2 Cloves Garlic — Crushed
1 tb Oregano Leaves — Dried
1 c Chicken Broth
2 c Dairy Sour Cream

Servings: 5

Cook and stir onions in oil in a 3-quart saucepan
until tender. Stir in remaining ingredients except
broth and sour cream. Cover and cook over medium heat
for 5 minutes, stirring occasionally. Place mixture
in food processor workbowl fitted with steel blade or
in a blender container; cover and process until
smooth, about 1 minute. Return mixture to saucepan;
stir in broth. Heat to boiling; reduce heat. Simmer
uncovered for 10 minutes. Stir in sour cream. Cover
and refrigerate any remaining sauce.

Makes about 4 cups of sauce.

** Tortillas should be 6-inches in diameter and
should be warm.

Prepare basic green sauce and stir in the 1 cup of
sour cream. Heat oven to 350 degrees F. Dip each
tortilla into the sauce to coat both sides. Spoon 1/4
cup of the shredded chicken onto each tortilla and
roll up. Place seam sides down in a 13 X 9 X 2-inch
ungreased baking dish. Pour remaining sauce over
enchiladas and sprinkle with the cheese. Bake,
uncovered, until cheese is melted, about 15 minutes.
Serve warm with sour cream.

RED ENCHILADAS:

Substitute 2 cups of the Basic Red Sauce for the Basic
Green sauce. Substitute 3 cups of shredded cheese or
cooked beef for the chicken.

Basic Red Sauce

Servings: 4

8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion;
Chopped 2 Garlic; Cloves, chopped 1/4 cup Vegetable
Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves;
Dried 1 Tbs Cumin Seed 1 tsp Salt

Cover chiles with warm water. Let stand until
softened, about 30 minutes; drain. Strain liquid;
reserve. Remove stems, seeds and membranes from
chilies. Cook and stir onion and garlic in oil in a
2-quart saucepan until onion is tender. Stir in
chilies, 2 cups of the reserved liquid and the
remaining ingredients. Heat ot boiling, reduce heat.
Simmer, uncovered, 20 minutes; cool. Pour into a food
processor workbowl fitted with steel blade or into a
blender container; cover and process until smooth.
Cover and refrigerate up to 10 days.

Makes about 2 1/2 cups sauce.

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Popularity: 4% [?]

Title: Fruit Soup
Categories: Fruits Soups
Servings: 2

2/3 c Apricot Nectar
1 t Cornstarch
1 T Brandy
1 T Honey
1/8 t Ground Allspice
1 c Peeled Sliced Fruits *

* Peeled and sliced fruits can be papayas, peaches or pineapples; cut up
apricots, nectarines, or plums; or halved and pitted dark sweet
cherries.
————————————————————————-
In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in
brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2
to 3 minutes or till the mixture is thickened and bubbly, stiring every 30
seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45
seconds to 1 minute or till heated through. Chill thoroughly, if desired.
Serve hot or cold.

—————————————————————————–

Popularity: 5% [?]

Title: VIENNA CHRISTMAS STOLLEN
Categories: Breads
Yield: 2 servings

1 1/2 c Milk;scald/cool to lukewarm
3 1/2 Yeast;dry/envelopes
3/4 c Water; lukewarm
3 c Flour; sifted
1/2 c Eggs; yolks/lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter; softened
Flour; 10-11 c. as needed
5 c Sultanas; (currants)
1 1/2 c Almonds;chopped or slivered
1 c Citron; chopped
1/2 Lemon; rind only/grated
2 ts Rum

Milk should be cooled to about 100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour.
Cover the sponge with a cloth and let it ripen until bubbles appear on the
surface and it is about to drop in the center. Pour the remaining milk over
the sponge. Add the egg yolks, sugar and salt and beat until the
ingredients are well blended. Add 1 cup flour and beat well. Blend in the
butter. Add more flour gradually to make a smooth dough, or until 10 to 11
cups have been added. Some flours absorb more liquid than others. Knead in
the sultanas, almonds, and citron, along with the lemon rind which should
be mixed with the rum. Knead the dough until the fruits and nuts are
dispersed well through it and it is smooth. Dust the top lightly with flour
and let it rise in a warm place about 45 minutes. Punch it down and let
stand for 20 minutes. Divide the dough in half and knead the pieces until
smooth. Let them stand for 10 minutes longer. Place one ball of dough on a
lightly floured board, and with a rolling pin, press down the center of the
ball, and roll the pin to and fro 4 to 5 times, pressing all the time to
make an elliptical shape 6 inches long and 3 1/2″ wide. The center rolled
part should be 1/8″ thick and 4 inches long. Both ends should remain
untouched, resembling rather thick lips. Place this rolled out piece of
dough on a buttered baking sheet and brush the center part with melted
butter. Fold one lip toward the other and on the top of it. Press the
fingertips down near and below the lips, pulling somewhat apart. Give a
pull away from each end, pointing them toward the lips. The shape should
resemble a waning moon. Repeat the process with the second piece of dough.
(Unless you have gone completely crazy by now! note: my comment, not
Gourmet’s). Let the Stollen rise, covered in a warm place until they double
in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375
degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks.
Brush them with butter and cover with vanilla sugar. Recipe will be posted
under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook Gourmet
Books, Inc., 1959 Barbara Day
:::GWHP32A

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Popularity: 3% [?]

Bureck

Recipe By :Bob b1744@aol.com
Serving Size : 8 Preparation Time :0:00
Categories : Filo Ground Beef
Main Dishes Onions

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound margarine or butter
1 pound pkg. Filo pastry — thawed, if frozen
1 1/2 pounds ground beef
1 1/2 onion — chopped
1/4 teaspoon garlic salt
1/4 teaspoon cumin
salt and pepper — to taste

Melt margarine. In 13×9″ baking pan, layer 6 Filo sheets with melted butter
and flicks of water to make bottom crust. Brown beef and onion. Add
seasoniongs. Drain well. Place layer of meat on crust. Repeat layering until
all meat is used. Top with remaining layer of Filo, at least 4 sheets. Seal
edges. Bake for 1 hour at 350 F. or until brown and crusty. If not brown,
turn on broiler briefly.

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NOTES : A real family favorite.

Popularity: 6% [?]