Date Filled Sour Milk Cookies

Recipe By : my grams
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup lard*
2 eggs
4 cups flour
1 cup sour milk
1 teaspoon baking soda
1/2 teaspoon salt
vanilla
——Raisin Filling—–
1/2 cup seedless raisins — ground
1 dozen english walnuts or pecans — ground
juice of half a lemon
1/2 cup sugar
1/2 cup water
2 teaspoons flour

For cookies:
Cream together lard and sugar. Add eggs, sour milk and vanilla.
Mix together dry ingredient. Add to creamed mixture. Makes a thick,
sticky dough. Roll out (I use powdered sugar instead of flour to roll
them out) and cut out round shaped cookies.

For Filling:
Stir sugar and flour together. Add water and cook til thickened. Stir in
lemon juice, ground nuts and ground raisins. Cool.

Put small amount of filling in center of a cookie. Top with another
cookie and seal edges. Cook at 400 degrees for about 10 minutes.

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NOTES : This is an old family recipe handed down many times. You may
have to play with the ingredient amounts and cooking times to suit your
taste. These are sinfully delicious.
*I guess you could use shortening in these but the lard is what makes
them good!!!!!

Popularity: 5% [?]

Candy Apple Pie

Recipe By : , Aug.’94
Serving Size : 8 Preparation Time :0:00
Categories : Apricots Nuts
Pastry Pies/Tarts
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups thinly sliced peeled baking apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double crust pie, 9″
2 tablespoons butter or margarine
TOPPING:
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons heavy cream
1/2 cup chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredinets. ADd
to the apples and toss lightly. Place bottom pastry in a 9′ pie plate. Fill
with apple mixture. Dot with butter. Cover with top crust. Flute edges
high. Cut steam vents. Bake at 400 F. for 40-45 minutes or until golden
brown and apples are tender. Meanwhile, for topping melt butter in a small
saucepan. Stir in brown sugar and cream. Bring to a boil, stirring
constantly. Remove from the heat and stir in pecans. Pour over the top
crust. Return to the oven for 3-4 minutes or until bubbly. Serve warm.
MC formatting by bobbi744@sojourn.com

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Popularity: 3% [?]

Cookie Icing

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c butter — softened
1 lb powdered sugar — sifted
1/8 tsp salt
1/2 tsp vanilla
food coloring

Beat butter and sugar until smooth. Add salt and vanilla. Beat, divide and
color. If icing becomes too stiff, add a few drops of water. Icing can be
kept for several days in refrigerator in a sealed container. Allow to reach
room temp before using.

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Per serving: 3374 Calories; 182g Fat (47% calories from fat); 2g Protein; 452g
Carbohydrate; 490mg Cholesterol; 2122mg Sodium

NOTES : Consistency is between the decorator and royal icings.

Popularity: 5% [?]

Broccoli-Cheddar Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. milk
1 can condensed cheddar cheese soup — (11 oz)
1 c. frozen loose-pack chopped broccoli
1/2 cup frozen loose-pack hash brown potatoes
1/2 cup frozen whole kernel corn
2 T. chopped pimiento

In a medium saucepan stir together milk and soup. Cook and stir over medium
heat till bubbly. Remove from the heat. Stir in broccoli, hash browns,
corn, and pimiento; cool. Pour mixture into a 1-quart freezer container.
Seal, label, and freeze.

To serve, transfer frozen mixture to a large saucepan. Cover and cook over
medium low heat for 40-45 minutes or till heated through. stirring
occasionally. Makes 6 servings.

This tasted great when I made it, but I don’t know how well it freezes
since this is my first time making it. But it did come from a freezer
book, so I expect good results. (from Fix Freeze by Better Homes and
Garden – I
found it at the library)

Popularity: 4% [?]

Title: OLD FASHIONED LEMONADE
Categories: Beverages, Jam/jelly
Yield: 12 servings

1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs

“This delightful recipe is from _The Anne of Green Gables Cookbook_
by Kate MacDonald.”

In small saucepan, stir together sugar, water and lemon rind. Bring
to a boil; stirring constantly; boil for 5 minutes, stirring. Remove
from heat and let cool. Stir in lemon juice. Transfer to a jar; cover
and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in
each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml)
cold water; stir well. Garnish with lemon slice and sprig of mint.

MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green
Gables Cookbook_

MMMMM

Popularity: 9% [?]

VEGETABLE CHIPS (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large carrots
1 large sweet potato
2 large beets
2 large potatoes

Peel all the vegetables and set aside separately. Using a vegetable slicer
or mandoline, thinly cut the vegetables into chips. Using a pre-heated deep
fryer filled with vegetable oil, fry the chips, separately, at 300 degrees
F, until they become crisp. Remove and drain excess grease, season with salt
and pepper and serve.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Popularity: 4% [?]

Green Bean Sesame Salad

Recipe By: July/96
Serving Size: 6
Preparation Time: 0:00
Categories: Vegetables Side Dish

Amount Measure Ingredient Preparation Method
1 pound green beans fresh
2 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
2 tablespoons sesame seeds toasted
1 clove garlic minced
1/2 teaspoon salt optional
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper

In a saucepan, cover beans with water; cook until crisp-tender. Drain
and rinse in cold water. Place in a serving bowl. Sprinkle with
remaining ingredients; toss to coat. Serve at room temperature.

Popularity: 4% [?]

Hard Hat Chili

Recipe By : Jim Bardsley
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lbs Lean Beef — * see note
4 Oz. Chili Powder — (Gebhardt’s)
2 Tbsp. Ground Cumin
1 Tbsp. Ground Oregano — (mexican)
1 Tbsp. Garlic Powder
2 Tsp. Cayenne Pepper
1/8 Tsp Hickory Smoke Salt — (Spice Islands)
8 Oz. Can Tomato Sauce
1 Tsp Celery Salt
5 Tbsp Onions — (minced dehydrated)

* chuck tender preferred

Brown meat and drain. cover meat with water. Add onion and garlic.
Boil slowly for 30 minutes. Add remaining ingredients. Simmer until
meat is tender (about 1 1/2 hours.)

The recipe above is a fairly old (circa 1983) but reliable one,
somewhere in between “competition” and “eating ” chili. It would be a
good starter for any novice cook.

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Popularity: 6% [?]

Title: 564482 Chimichangas
Categories: Southwest, Tex-mex
Yield: 12 servings

1/4 c Bacon grease
2 c Chopped or shredded cooked
-beef, pork or chicken
1 md Onion, diced
2 Garlic cloves, minced
2 md Tomatoes, chopped
2 cn (4 oz. each) chopped green
-chilies
1 lg Peeled boiled potato, diced
1 t Salt
1 1/2 t Dried oregano
1 To 2 tsp. chili powder or to
-taste
2 T Minced fresh cilantro
12 lg Flour tortillas, warmed
-Vegetable oil
-Shredded Cheddar cheese
-Sour cream
-Guacamole
-Salsa
-Shredded lettuce
-Chopped tomatoes
-Sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute meat, onion,
garlic tomatoes, chilies and potatoes until the onion softens. Add
salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a
scant 1/2 cup meat filling on each tortilla. Fold, envelope-style,
like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375
degrees) until crispy and brown. Turn and brown other side. Drain
briefly on a paper towel. Place on a serving plate and top with
shredded cheese, a dollop of sour cream, guacamole and salsa. Place
shredded lettuce next to chimichanga and top with tomatoes and
olives. Serve immediately. Yield: 12 servings. Though still
debated. Tuscon is generally credited as the original home of the
chimichanga (a fried “burro”, as we call them, stuffed with meat,
onions and chilies). I’ve combined several recipes into this one,
and it’s fairly authentic.

MMMMM

Popularity: 5% [?]

GHOUL-ADE OVER GOPHER GUTS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Cherry gelatin powder — or
10 Lemons
–or 2 cups bottled lemon ju
7 c Water
1 c Sugar
Green food coloring

Recipe by: Creepy Cuisine, Lucy Munroe
Prepare a bowl of gelatin dessert according to
the directions on the package. Chill in the freezer
for 45 minutes, or until partially set. While the
gelatin cools, squeeze the juice from the lemons into
a pitcher, being careful not to include any seeds. Add
the 7 cups of water to the lemon juice. Stir. Add
the sugar and stir again. Add green food coloring
until Ghoul-ade is the desired shade. Pour Ghoul-ade
into individual glasses, then spoon partially set
gelatin gopher guts into glasses. Include long spoons
when serving this drink to help your guests eat their
guts out!

Penny Halsey (ATBN65B).

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Popularity: 4% [?]