Title: PEACHES IN WINE
Categories: Desserts, White wine
Yield: 4 servings

1/4 c Sugar
1 tb Lemon juice
1/4 c Sweet white wine
1 cn Sliced peaches (16oz)

Heat sugar, wine and lemon juice in 1 1/2-quart saucepan over medium
heat until sugar is dissolved; pour over peaches. Cover and
refrigerate, stirring occasionally, until chilled, about 1 hour.

MMMMM

Popularity: 5% [?]

Title: MAPLE SYRUP SHORTBREADS
Categories: Cookies
Yield: 36 servings

———————————SHORTBREAD———————————
1/2 c Unsalted butter
1/4 c Sugar
1 c All-purpose flour

——————————-MAPLE TOPPING——————————-
3/4 c Packed brown sugar
1/3 c Pure maple syrup
1 tb Unsalted butter; room temp.
1 ts Vanilla
1/2 c Chopped toasted walnuts

For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch
square baking dish. Cream butter and sugar in processor unitl light and
fluffy. Add flour and process just until blended; do not form ball. Pat
into bottom of prepared dish. Bake until shortbread is light brown, about
25 minutes.

For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and
vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until
topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2″ squares.
Store in airtight container.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

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Popularity: 6% [?]

Poppy Seed Cake

Recipe By : Mrs. Irwin Heus
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup poppy seeds
3/4 cup milk — scalded
1 1/2 cups sugar
3/4 cup butter
3 teaspoons baking powder
3 cups flour — sifted
3/4 cup milk — cold
4 egg whites
1 teaspoon vanilla

Filling:

4 egg yolks
juice of 1 lemon
1 cup sugar
2 tablespoons cornstarch
1 cup hot water
1/2 cup chopped nuts

CAKE

Soak poppy seed in scalded milk overnight. Cream sugar and
shortening. Sift flour, baking powder and salt three times. Add
poppy seed. Beat egg whites and fold into mixture. Divide into three
layers. Bake at 350 degrees for 25 minutes.

FILLING

Cook in double boiler until thick. Spread between layers. Sprinkle
nuts on each layer. Ice top and sides.

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Popularity: 6% [?]

Title: Kielbasa and Bow Tie Soup
Categories: Pasta, Beef, Sausage, Soups, Pork
Yield: 4 servings

—————-5 IN 10 PASTA NOODLE CKBK—————-
2 T Italian parsley, minced
1/4 lb Smoked kielbasa, cut 1/4"pcs
1 cn Chicken broth
15 oz Cn pasta-ready tomatoes
-w/juice
1 1/2 c Bow tie pasta

Cook sausage until lightly browned. Add broth and
tomatoes; cover, bring to boil over high heat.
Uncover, add pasta, cook to al dente, 8-9 mins. Spoon
into bowls and sprinkle with parsley.

—–

————–16976668690–

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Popularity: 3% [?]

Title: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/4 c All-purpose flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract 24 sm Reese’s Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add
brown sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 – 1/2 cup) and baking soda. Blend thoroughly.
Add enough extra flour so that you can shape dough into balls,
slightly larger than 1-inch. Press a Peanut Butter Cup into each
ball, covering the cup completely, and place on an ungreased baking
sheet.

Flatten with a fork, bake about 10 – 15 minutes or until lightly
browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and
Martha Traina

The Chef’s Comments:
“These cookies are a first-time try. I had a recipe from someone at
work, but I accidentally left it there. So I found another recipe and
adapted it. They’re yummy!!” – Lisa

From: Lisa
Date: 11-10-96 (10:06)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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Popularity: 20% [?]

Title: SUGAR COOKIES
Categories: Cookies
Servings: 72

1 c BUTTER FLAVOR CRISCO
1 c Sugar
1 Egg
1 1/2 t Vanilla
2 c All-purpose flour
1 t Baking soda
1 t Cream of tartar
1/2 t Salt

1. Cream Butter Flavor Crisco and sugar in large bowl at medium speed of
electric mixer. Beat in egg and vanilla.

2. Combine flour with baking soda, cream of tartar and salt. Blend into
creamed mixture. Cover and chill at least 2 hours.

3. Preheat oven to 375′F.

4. Roll out dough on floured surface to 1/8″ thickness. Cut into desired
shapes with cookie cutters. Place on ungreased baking sheets.

5. Bake at 375′F. for 6-7 minutes. Cool on baking sheets about 1 minute.
Remove to cooling racks.

Makes 5 1/2 to 6 dozen cookies.

NOTE: For holidays, cut dough into desired holiday shapes. Sprinkle with
colored sugar crystals before baking.

MMMMM

Popularity: 11% [?]

Title: Mustard, Sweet and Spicy German-Style
Categories: Other sauce
Yield: 6 servings

2/3 c Mustard Seed
1/2 c Mustard, dry
1 c Water, cold
2 c Vinegar, cider
1 Onion, finely chopped
4 Garlic clvs. minced
1/4 c Sugar, brown
2 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Tarragon
1/4 ts Tumeric
3 ts Honey

Combine seeds and mustard with COLD water. Allow to sit overnight in the
refrigerator. Combine all remaining ingredients except honey. Simmer
uncovered 10-15 minutes or until liquid reduced by half.

For a hotter mustard, reduce liquid by more than half. Pour this mixture
through a strainer, into the mustard and seed mixture.

Blenderize thoroughly. Cook in a double boiler until the consistancy of
gravy. Add the honey. This will keep refrigerated several years. Many
different flavors of mustard can be made by modifying this basic recipe.
Substitute wine for the cold water, etc. Many other spices may be added
also…..

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Popularity: 10% [?]

Title: Winter Apple Chutney
Categories: Condiments, Sauces, Fruits, Low-fat, Vegan
Yield: 2 cups

1 c Dried apples
— coarsely chopped
1 c Applesauce
1/3 c Brown rice vinegar
1/3 c Granulated cane juice
-OR- maple granules
1 sm Onion; chopped
1/4 c Seedless raisins
1 tb Fresh ginger, minced
1/2 ts Hot sauce, or to taste

Blend the sweetness of apples with the spiciness of onion and hot sauce
for a truly original chutney that adds zip to grain dishes like couscous
or millet.

DIRECTIONS:
===========
In a saucepan, combine all ingredients and bring to a boil over moderately
high heat, stirring constantly for 15 minutes. If microwaving, combine
all ingredients in a glass bowl. Microwave uncovered on high until
slightly thickened and bubbling, about 8 minutes.

Let cool slightly. Puree 1/2 cup of the mixture in a blender or food
processor and then mix wtih remaining chutney. Serve at room temperature
or chilled.

Calories per tablespoon: 20
Grams of fat: 0
Percentage fat calories: 0%
Cholesterol: 0 mg.

* Source: Delicious! Collection – compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

—–

Popularity: 20% [?]

Parsnips and beans

4 medium parsnips, sliced thin (peel them first)
1 bunch bok choy, chopped/sliced, in fairly large chunks
1 can black beans, rinsed drained
teriaki sauce (optional)
cooked brown basmati rice to serve vegetables over

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
water. Microwave on high for five minutes or until a fork can pierce the
slices. Dump the black beans in, and stuff the bok choy on the top. If the
water has dried up, add a little more. Microwave until the bok choy is wilted
and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add
their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the
sauce or any spices you are inclined to add.

Popularity: 7% [?]

SHRIMP AND NOODLE BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Water
2 lb Unpeeled large fresh shrimp
1 pk Medium egg noodles (8-oz)
1/2 c Sliced green onions
1/4 c Chopped green pepper
2 tb Butter or margarine, melted
2 cn Cream of mushroom soup,
– undiluted
1 Carton (8-oz) plain yogurt
1/2 c Shredded cheddar cheese
– (2 oz.)
1 1/2 ts Chopped fresh dill
-or-
1/2 ts Dried dillweed
1/2 ts Ground white pepper
1/4 ts Salt

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp
begin to turn pink. Drain well; rinse with cold water. Chill. Peel and
devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set
aside.
Cook noodles according to directions. Drain.
Cook green onions and green pepper in butter in a Dutch oven over
medium-high heat, stirring constantly, until tender. Add soup and next 5
ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into
a lightly greased shallow 2 1/2-qt. casserole. Arrange whole shrimp on top
of casserole.
Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]