EGGNOG TRUFFLES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TRUFFLES—–
2 c Milk chocolate chips
2 tb Butter or margarine
1/2 c Eggnog
—–CHOCOLATE CUPS—–
2 c Semisweet choco chips
1 tb Shortening

CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small
saucepan over very low heat, stirring constantly. 2. Spoon about 1/2
tablespoon of the chocolate mixture into each of about 36 small foil
candy cups. With back of spoon, bring some of the chocolate up side
of each cup. Refrigerate until firm. TRUFFLES: 1. Melt chips with
butter and eggnog in heavy, medium saucepan over low heat, stirring
occasionally. Pour into pie pan. Refrigerate until mixture is thick,
but soft, about 2 hours. 2. Spoon truffle mixture into pastry bag
fitted with large star tip. Pipe mixture into chocolate cups. 3.
Truffles can be refrigerated 2-3 days or frozen several weeks. Hint:
To remove foil cups, cut slit in bottom of the cup and peel foil up
from bottom. Doi not peel down from the top edge. Makes about 36
truffles.

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Popularity: 5% [?]

Title: Chocolate Walnut Cookies
Categories: Cookies, Christmas
Yield: 12 servings

4 lg Eggs
1 1/2 c Sugar
16 oz Semisweet chocolate,
-melted and cooled
1/4 c Unsalted butter, softened
1 tb Vanilla
1 tb Strong brewed espresso
1/2 c Cake flour
1/4 ts Salt
1 ts Double-acting baking powder
2 1/2 c Semisweet chocolate chips
1 c Walnuts, chopped

In the bowl of an electric mixer beat the eggs and the sugar for 4 to
6 minutes, or until the mixture is thick and pale, add melted chocolate,
the butter, the vanilla, the espresso, the flour, the salt and the
baking powder, and beat the mixture on the lowest setting until it is
combined well. Add the chocolate chips and the walnuts and beat the
dough until it is combined well. In a sheet of parchment paper, form the
dough into a log, 4 inches in diameter, wrap it in wax paper, and chill
it for 3 hours, or until it is firm. Cut the log into 1-inch-thick
rounds, arrange the rounds 2 inches apart on baking sheets lined with
parchment paper, and bake them in batches in the middle of a preheated
350F oven for 15 minutes, or until the tops are shiny and cracked
slightly. (The cookies will be very soft.) Transfer the baking sheets
to racks and let the cookies cool completely before removing them from
the sheets. (The cookies will firm up as they cool.) Makes about 12
cookies. The Model Bakery, St. Helene, Napa Valley From Gourmet
Magazine

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Popularity: 4% [?]

Tomato Olive Spirals

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz pkg hot roll mix
1/2 cup oil packed dried tomatoes
1 8 oz pkg cream cheese — softened
1 3 oz pkg cream cheese — softened
1/2 cup ripe olives, pitted — finely chopped
1/4 cup green onion — chopped
1 egg yolk — slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme — crushed
1 egg — slightly beaten
1 tablespoon water

Prepare hot roll mix according to the package directions. After kneading the
dough, divide it into thirds. Cover the dough loosely and let rest for 5
minutes.

Meanwhile, for the filing, drain the tomatoes, reserving the oil. Chop the
tomatoes. In a medium mixing bowl combine the chopped tomatoes, cream
cheese, olives, green onions, egg yolk, pepper and oregano or thyme. If
necessary, stir in enough of the reserved tomato oil (about 1 tablespoon) to
make a filling of spreading consistency.

On a lightly floured surface, roll each portion of the dough to a 14″ x 11″
rectangle. Spread a third of the filling on each rectangle to within 1/2″ of
the edges. (The filling amount will seem generous.) Roll up each rectangle
tightly from a long side. Seat seams. Place, seam side down, on a greased
large baking sheet. Cover and let rise until nearly double, about 30 to 40
minutes.

Slash the loaf tops with 3 or 4 diagonal cuts, about 1/4″ deep. Combine egg
and water, brush onto loaves. Bake in a 375 degreen oven about 25 minutes or
until tops are golden. Cool on a wire rack. Serve warm or at room
temperature. Slice to serve. Makes 72 spirals.

To make ahead: Wrap the baked and cooled loaves individually in heavy foil
and freeze. To reheat, bake each foil wrapped roll in a 300 degree oven
about 30 minutes or until heated through. (Does not say whether to thaw out
loaves or to put them in frozen!)

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Popularity: 3% [?]

FILE’ GUMBO LAFAYETTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Okra,frozen,sliced (10 oz.)
1/3 c Beef Frye drippings
1 c Green onions w/tops,chopped
1 c Celery, diced
1 Clove garlic, minced
1/4 c Flour
2 c Hot water
1 cn Stewed tomatoes (16 oz.)
Salt to taste
1/4 ts Pepper
1 Bay leaf
Tabasco to taste
1 cn Salmon (15 1/2 oz.)
1 d File’ or to taste
1 1/3 c Cooked rice

Thaw okra and saute in Beef-Frye drippings or veg.
shortening for 10 min. stirring occasionally. Add
onions, celery, and garlic and cook abt. 5 min. more.
Stir in flour. Add hot water, stirring constantly,
and cook until slightly thickened. Add tomatoes, salt,
pepper, and by leaf and cover. Simmer for additional
20 min. on low heat. Remove bay leaf and add Tabasco
sauce. De-bone and skin salmon and add to gumbo. Heat
thoroughly. Add dash of file’ just before serving.
Serve in soup bowls or plates over hot cooked rice.

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Popularity: 6% [?]

Date: Sun, 12 Feb 95 17:45:41 PST
From: artemis@netcom.com (Michelle Dick)

The book is _Fat Free, Flavor Full: Dr. Gabe Mirkin’s Guide to Losing
Weight Living Longer_ by Gabe Mirkin and Diana Rich. (1995, ISBN:
0-316-57440-6).

SPICY CHICK PEAS AND SPINACH

1 large onion, chopped
4 cloves garlic, minced
6 carrots, sliced thin
1 cup bouillon
1/2 teaspoon harissa
1 lb chick peas, cooked or 3 cans, drained
1/4 cup fresh cilantro, chopped
1 lb fresh spinach, rinsed and torn in pieces
Cooked brown rice or couscous

Bring the onion, garlic, carrots, bouillon and harissa to a boil in a
large pot and simmer until the vegetables are softened, about 20
minutes. Add the chick peas, cilantro and spinach and simmer until
the spinach is wilted. Serve over brown rice or couscous. Each diner
can stir in a little more harissa to suit his or her own taste.

4 to 6 servings.

Popularity: 4% [?]

SPLIT PEA SOUP WITH SORREL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sweet butter
2 md Onions — roughly diced
1 md Carrot — roughly diced
2 Celery stalks — roughly diced
1 t Finely minced garlic
1 1/2 c Dry split peas
6 c Chicken stock or water
-OR low-sodium chicken broth
1 sm Ham hock — -ÿÿ
6 oz -Cooked ham or bacon
1 Lemon, cut in half
3 bn Fresh sorrel
1 c Whipping cream
Salt and pepper — to taste

IN A STOCK POT, over low heat, melt the butter and add
the onion, carrot, celery and garlic. Let the
vegetables cook, stirring, until limp, about 15
minutes, being careful not to brown. Add the split
peas, stock, ham hock and lemon and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, or
until the peas are completely soft. Remove the ham
hock and the lemon. Add the sorrel and cream. Transfer
to a food processor or blender and puree until smooth.
Strain through a fine sieve. Taste for salt and pepper
and adjust as desired. Serve this soup piping hot or
well chilled. NOTE: If the soup is chilled, thin it
with an additional cup of stock, low-sodium broth or
water.

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Popularity: 3% [?]

1 Tbsp olive oil
1 onion, chopped
4 celery stalks, sliced
6 oz smoked sausage ( such as kielbasa), coarsely chopped
4 cups chicken or vegetable stock
4 cups water
2 cups green lentils
1 strip (3 inches long) orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots, peeled and sliced
2 potatoes, peeled and diced
salt and pepper

In large heavy saucepan, heat oil over medium heat; add onion and
cook for 5 minutes, stirring occasionally. Add celery and sausage;
cook for 5 minutes, stirring occasionally.
Add stock, water, lentils, orange rind, marjoram and savory; bring to
boil. Reduce heat, cover partially and simmer for 30 minutes.
Add carrots and potatoes; cover partially and simmer, stirring
occasionally, for 35 minutes or until lentils are tender. Discard
orange rind. Season with salt and pepper to taste.

Nutritional Analysis:
Calories 408
Total fat 12 g (24% calories)
Sat. fat 3 g
Fibre 9 g
Protein 25 g
CHO 52 g
Cholesterol 19 mg
Sodium 871

Makes: 6 main-course servings- about 1 1/4 cups each

Popularity: 3% [?]

Title: Buttery Drop Cookies And Variations
Categories: Cookies, Crisco.001
Yield: 36 cookies

1/2 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk
1 Egg
1/2 ts Vanilla
1 1/4 c All Purpose Flor
1/4 ts Salt
1/4 ts Baking Powder
1/4 c Butter Flavor Crisco
– Melted

Preparation Time: 20 Minutes Bake Time: 7 to 9 Minutes

1. Heat oven to 375. Grease baking sheets with Butter Flavor Crisco.
Set aside.

2. Cream 1/2 cup Butter Flavor Crisco, sugar and milk in medium bowl
at medium speed of electric mixer until well blended. Beat in egg and
vanilla.

3. Combine flour, salt and baking powder. Mix into creamed mixture.
Drop level measuring tablespoonfuls 2 inches apart onto baking sheet.

4. Bake at 375 for 7 to 9 minutes. Brush surface of warm cookies with
melted Butter Flavor Crisco for more buttery taste. Remove to cooling
rack.

Makes 3 dozen 2 inch cookies.

Note: for 3 inch cookies, drop 2 level measuring tabelspoonfuls of
dough into a mound for each cookie. Place 3 inches apart. Bake at 375
for 11 to 13 minutes.

1 1/2 to 2 dozen cookies.

VARIATIONS:
1. Frosted Buttery Drop Cookies: Bake and cool 3 inch Buttery Drop
Cookies. Frost cooled cookies.

CREAMY VANILLA FROSTING
Combine 1/2 cup Butter Flavor Crisco, 1 pound ( 4 cups ) confectioners
sugar, 1/3 cup milk and 1 teaspoon vanilla in small bowl at low speed
of electric mixer for 15 seconds. Scrape Bowl. Beat at high speed for
2 minutes, or until smooth and creamy.

2. Chocolate Dipped: Bake and cool 2-inch “Buttery” Drop cookies.
Melt 1 cup semi-sweet chocolate chips with 1 teaspoon Butter Flavor
Crisco on very low heat or 50% power in microwave. Stir well. Spoon
into glass measuring cup. Dip one end of cooled cookie halfway up in
chocolate. Place on waxed paper until chocolate is firm.

Chocolate Nut: Dip in melted chocolate as above. Sprinkle with
finely chopped nuts before chocolate hardens.

3. Raspberry Coconut: Bake 2-inch “Buttery” Drop cookies. Spread
1/2 to 1 teaspoon raspberry jam on each hot cookie. Sprinkle with
flake coconut.

4. Chocolate Sandwich Cookies: Bake and cool 2-inch “Buttery” Drop
cookies. Spread Chocolate Filling on the bottom of half the batch of
cookies. Top with remaining cookies. Gently press together.

CHOCOLATE FROSTING: Melt 1/3 cup Butter Flavor Crisco in 2-quart
saucepan. Remove from heat. Add 3/4 cup cocoa and 1/4 teaspoon salt.
Blend at low speed of hand-held electric mixer. Add 1/2 cup milk and
2 teaspoons vanilla. Mix at low speed. Blend in 1 pound (4cups)
confectioners sugar, one cup at a time. Mix until smooth and creamy.
Add more sugar to thicken or milk to thin for good spreading
consistency. Makes 2 Cups Frosting

Source: Butter Flavor Crisco Cookie Collection, Page 3.
Shared by: David Knight

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Popularity: 4% [?]

Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

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Popularity: 12% [?]

Title: Crab in Ginger Sauce
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

2 Ready-to-cook whole
-hard-shell crabs
8 Green onions
1 sm Red pepper
1 Piece (about 4×1-inch or
-1Ox2.5 cm) fresh ginger
-root
3/4 c (180 mL) water
2 1/2 tb (37 mL) dry sherry
1 ts (5 mL) sugar
1 ts (5 mL) instant chicken
-bouillon granules
2 ts (10 mL) soy sauce
2 ts (10 mL) cornstarch
2 tb (30 mL) vegetable oil
1/2 ts (2 mL) sesame oil
1 Rinse crabs with water.
-Gently pull away round
-hard shell on

top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings. From “Chinese Cooking Class Cookbook” by the
Editors of Consumer Guide, Publications International LTD, 1980. ISBN
0-517-322455. Posted by Stephen Ceideberg; March 1 1993.

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Popularity: 6% [?]