Title: Shortbread Cookies
Categories: Cookies, Ethnic
Yield: 24 servings

1/2 lb Butter: softened
1/2 c Sugar; confectioners’
2 c Flour
1/4 ts Salt

This makes 24 COOKIES – that would serve very few, if they are as good as
they sound! Cream butter in mixer until smooth. Add confectioners’ sugar
and beat until light and fluffy. Mix flour and salt and add, combining
thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2
rectangles; I rather prefer flowers or animals or something), place on
ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.>
until lightly browned around the edges., Cool on rack. (I would also dust
with a little sugar before baking – maybe even colored sugar if the
cookies
were for my granchildren, but my Scottish grandfather would turn over in
his grave if he knew I had commited such a travesty on shortbread!)

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Popularity: 5% [?]

Chewy Peanut Butter Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup softened margarine
1 1/2 cups peanut butter
1 cup sugar
2/3 cup brown sugar — packed
2 eggs — beaten
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons soda
1 teaspoon salt

In large bowl, cream shortening, margarine and peanut butter, add eggs. In anot
her bowl mix dry ingredients. Add this gradually to moist mixture and mix well
. Pinch and form golf ball size balls rolled in hands. Press floured fork cro
ss-wise on top to flatten. Bake at 375 degrees for 10 minutes just until golde
n, longer for crispier cookies. Makes 3 1/2 dozen.

busted by sooz

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Popularity: 5% [?]

Title: HERMITS (CAVAIANI)
Categories: Diabetic, Desserts, Biscuits
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature

Cream margarine and brown sugar together at medium
speed until light and fluffy. Add eggs and mix at
medium speed for 1 minute, scraping down the bowl
before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg,
ginger, walnuts, and raisins together to blend well.
Add along with water, to creamy mixture; mix at medium
speed to blend well. Drop dough by 1 1/2 tablespoon
onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10
to 12 minutes, or until cookies are browned on the
bottom. Remove them to wrie rack cand cook to room
temperature.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE
1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO: 15g, Na:
89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy O’Brion and her

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Popularity: 4% [?]

ORANGE ARUGULA SALAD WITH VANILLA-INFUSED OIL

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups washed arugula leaves
1/4 cup thinly-sliced red onion
1 orange
1 teaspoon white wine vinegar
1 tablespoon vanilla oil
Salt and pepper

In a salad bowl toss arugula and red onion. Segment orange over a small bowl to
catch juice. Add
vinegar and vanilla oil to orange juice and season with salt and pepper. Pour
dressing over greens
and toss. Garnish with orange segments.

Yield: 1 servin

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Popularity: 12% [?]

Golden “Chicken” Patties

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 15 oz. cans garbanzo beans (chickpeas),drained — (reserve liquid)
1 1/2 cups uncooked *quick cooking* oats
2 cloves garlic — minced
1/2 teaspoon ground cumin
1/4 teaspoon red pepper
vegetable oil or nonstick cooking spray
TOPPING: veg gravy, mushroom gravy,
cranberry sauce, etc.

In a food processor or blender, process beans with about 1/2 cup of reserv
ed liquid, adding more liquid if necessary, to make a smooth paste. Add garlic
, cumin, red pepper, salt pepper and process to combine well.
In a medium mixing bowl, combine bean paste mixture with oats. Mix well,
adding additional bean liquid or oats as necessary to make a mixture that holds
together well and keeps its shape.
Shape mixture into 8 patties about 1/2″ thick. Heat oil in a skillet or s
pray a nonstick skillet with cooking spray. Over medium high heat, cook pattie
s until golden brown on each side, about 5 minutes.
Serve topped with vegetarian gravy, mushroom gravy, cranberry sauce, or othe
r topping of choice.

OTHER OPTIONS: Serve patties on a bun with “burger” toppings condiments. M
ixture can also be shaped into “nuggets” or “fingers” and fried until golden.

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Popularity: 20% [?]

Herbal Astringent for Oily Skin

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce Chamomile
3 tablespoons Witch hazel
1/2 teaspoon Cider vinegar
1 ounce Peppermint extract
8 ounces Water
Few drops of peppermint — extract
1/4 teaspoon Boric acid — optional

Boil chamomile, witch hazel, vinegar, peppermint and water. Cool and
strain. Add remaining ingredients in a spray bottle and shake. Keep
refrigerated.

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Popularity: 5% [?]

Title: PICCALILLI
Categories: Penndutch, Relishes
Yield: 1 Servings

4 Green Tomatoes
2/3 c Salt
1 c Horseradish, Grated
2 tb Cinnamon
2 tb Cloves, Ground
2 tb Allspice
2 tb Mustard, Dry
4 tb Pepper
Vinegar
2 c Brown Sugar

Sprinkle the salt over the chopped tomatoes and let stand over night.
In the morning, drain in colander. Add the horseradish, spices and
sugar and enough vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

Popularity: 4% [?]

Title: PAPER WRAPPED CHICKEN (GEE-BOW GAI)
Categories: Chinese, Chicken, Appetizers
Yield: 45 servings

3 1/2 lb Chicken
45 Squares unwaxed butcher
Paper or aluminum foil 6“x6″
3 Green onions, slivered
3 Thin slices ginger, slivered
2 Quarts oil for deep-frying

————————-MARINADE————————-
2 ts Catsup
1 tb Oyster sauce
1 1/2 ts Hoisin sauce
1 ts Thin soy sauce
1 tb Rice wine
Dash of pepper
1 ts Salt
1 ts Sugar
2 ts Cornstarch

—————WRAPPING PAPER WRAPPED CHICK—————

1. Skin and bone chicken; then cut into pieces 1 1/2″
x2″ long.

2. Sprinkle chicken with each of the ingredients
listed under ”marinade,“ mix well and then add the
green onions and ginger. Marinate for 2 hours.

3. See diagrams for wrapping.

4. Heat the oil to 325 degrees and then carefully put
each package into the oil. Deep-fry 4 minutes on each
side. Put packages in a strainer to drain off excess
oil before serving.

NOTE: Paper Wrapped Chicken may be deep-fried several
hours in advance and reheated in the oven (325
degrees) for 10 minutes just before serving. 1. Brush
center of the paper with oil, and with one corner of
the paper toward you, place 1 piece of chicken and 1
sliver of green onion about 2″ from that corner.

2. Fold the corner to just cover the chicken.

3. Fold once more…about 1 1/4,” and tuck second edge
under meat (This forms a triangle.)

4. Make an envelope by folding the left and right
corners toward the middle.

5. Tuck in the flap to close the envelope.

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Popularity: 7% [?]

Title: KAENG PED CAI
Categories: Main dish, Chicken, Thai, Asian, Rice
Yield: 6 servings

-J.Applebury GENIE
4 lg Whole chicken breasts
2 tb Peanut oil
1 tb Dried hot chiles; crushed
6 Cloves garlic; minced
1 ts Paprika
1/4 ts Lemon rind; grated
1/4 ts Shrimp paste or anchovy
-paste
1/8 ts Caraway seed
1/4 ts Ground coriander
1/2 ts Sugar
2 c Coconut milk
4 Green onions; chopped
1 ts Fresh coriander; chopped
1 Red bell pepper; seeded and
-cut into thin strips
Salt, to taste
Steamed rice; to accompany

Bone chicken breasts, remove skin (reserve for stock
or another future use), and cut breasts into strips
1/4″ wide and 2″ long.
In a large wok or skillet, heat oil until it is
almost smoking. Add chiles, garlic, paprika, lemon
rind, shrimp paste, caraway, ground coriander, and
sugar, and stir rapidly for 1 minute. Add chicken
breasts and stir-fry until evenly coated with
seasonings and hot throughout (about 2 minutes).
Pour in coconut milk and bring to a boil, stirring
constantly. Stir in green onions, fresh coriander, and
bell pepper. Season to taste with salt. Immediately
remove from heat. Serve with hot steamed rice. Serves
6.
J.APPLEBURY [AppleDebbie]

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Popularity: 4% [?]

Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Margarine
Stalks Celery — chopped
Cloves Garlic — minced
1/2 Cup Med Onion — chopped
2 Cups Vegetable stock
16 Ounces Frozen Peas
1 Dash White Pepper
1/2 Cup Low-fat Milk
1 Dash Nutmeg

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan,
melt margarine. Add celery, garlic, and onion. Saute until softened, about 5
minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly.
Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5
minutes, stirring constantly. Top each serving with garnish if desired.

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Nutr. Assoc. : 872 275 620 999 1567 1086 0 897 962

Popularity: 3% [?]