Title: Chocolate Kiss Thumbprint
Categories: Cookies, Crisco.030, Nuts, Chocolate
Yield: 30 cookies

1/2 c Butter Flavor Crisco
1/2 c Sugar
1 tb Milk
1/2 ts Vanilla
1 Egg, separated
1 1 ounce square unsweetened
– chocolate, melted and
– cooled
1 c Flour, all purpose
1/4 ts Salt
3/4 c Nuts, chopped
30 Chocolate kisses, unwrapped

Preparation Time: 30 Minutes Bake Time: 8 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Combine Butter Flavor Crisco, sugar, milk, vanilla and egg yolk.
Beat at medium speed of electric mixer until well blended. Add melted
chocolate. Mix well.

3. Combine flour and salt. Add to chocolate mixture. Mix until well
blended. Form dough into 1 inch balls.

4. Beat egg white slightly with fork. Coat balls with egg white. Roll
in chopped nuts. Place 2 inches apart on baking sheet. Press thumb
gently in center of each cookie.

5. Bake at 350 for 7 minutes. Remove from oven. Place chocolate kiss
in each thumbprint. Return to oven for 1 more minute. Remove to
cooling rack.

Makes 2 1/2 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 36.
Shared by: David Knight

MMMMM

Popularity: 4% [?]

Title: BRAISED CARROTS, APPLES AND CELERY
Categories: Vegetables
Yield: 8 servings

1 ts Olive Oil
3 Carrots; peeled cut
-into 2 inch julienne
1 Red Onion; chopped
3 Celery Ribs; slice thin
2 Granny Smith Apples; cored
-thinly sliced
2 c Currants
1/2 c Apple Juice
1/4 c Apple Cider Vinegar
1/4 c Honey
2 tb Dijon Mustard
2 tb Chopped Basil
Salt and pepper to taste

In a large nonstick skillet, heat the olive oil until
very hot. Add the carrots, red onion and celery. Cook
over medium heat until the vegetables begin to
slightly caramelize and soften in texture, about 10
minutes. Add the apples, currants, apple juice,
vinegar, honey and dijon mustard. Cover, reduce heat
to a simmer, and cook 10 minutes more. Remove the
cover, and boil until the liquid has evaporated and
the vegetables begin to glaze. Stir in the chopped
basil and season to taste with salt and pepper. Serve
at once.

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Popularity: 5% [?]

Hot Chocolate – Al Martin

Recipe By : The Frugal Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Frugal Gourmet Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Milk Chocolate — or 3
1 Teaspoon Butter
1/4 Teaspoon Vanilla
1 Cup Half And Half — or
Cream

For each cup, in a double boiler combine the milk chocolate,butter and
vanilla. Stir together until completely melted and smooth.Then add the half and
half or cream slowly, incorporating it gradually as it heats; do not boil.
Serve
over a handful of minature marshmallows and garnish with a dash of nutmeg.
Makes
1 serving. Source: The Frugal Gourmet

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Popularity: 6% [?]

Chocolate Zucchini Cake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Soft margarine
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 lg Eggs
1 ts Vanilla
1/2 c Sour milk
4 tb Cocoa
1/2 ts Cinnamon
1/4 c Chocolate chips
–Cream Cheese Frosting–
3 oz Cream cheese, softened
4 tb Butter, softened
Dash of salt
1 ts Vanilla
2 1/2 c Sifted powdered sugar

Cream together the margarine, oil and sugar. Add eggs, vanilla, and sour
milk. Mix well. Add dry ingredients after sifting them together. Beat
well. Add zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with
chocolate chips. Bake at 350′F. for 35 min. or until done. This is GREAT
topped with cream cheese frosting. Cream together the cream cheese and
butter. Beat in vanilla and salt. Gradually add powdered sugar. Blend
well. Frost cake.

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Popularity: 3% [?]

Title: Hazel Nut Cookies
Categories: Cookies
Yield: 30 servings

1 lb Hazelnuts; shelled, skins on
1/4 lb Almonds; shelled, skins on
2 Eggs
1 Egg whites
1 lb Sugar

Recipe by: Elizabeth Powell
Preparation Time: 12:0
Grind nuts in blender or food processor until as fine as flour. Beat
eggs and egg white together. Add sugar and eggs to ground nuts. Knead
until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place
separated on a slightly buttered cookie sheet. Let stand overnight. The
next day, bake at 275 degrees for 30 minutes or until lightly browned.

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Popularity: 3% [?]

CHILI-CHEESE CORN BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Cheese
Quickbreads Breadmaker
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c + 2 tb yellow cornmeal
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Whole wheat flour
1 1/4 c Buttermilk
1 Egg + 1 egg white — lightly
-beaten
1/4 c Sharp chedder cheese
2 tb Mild green chili — * chopped
-or to taste

*In New Mexico…it’s spelled chile..

Preheat oven to 450 degrees. Coat an 8″ square baking pan with now
stick cooking spray and dust with 2 tablespoon of cornmeal. Sift
into a large bowl the remaining cornmeal, baking powder, baking soda,
salt and flour. In another bowl combine buttermilk, eggs, cheese and
chili or chile, then stir into the dry ingredients. Pour batter into
the prepared baking pan and place in upper third of oven. Bake 10
minutes or until dough is firm in center. Makes 12 (2") pieces.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal Master

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Popularity: 4% [?]

Rum Cake with Rum Glaze

Recipe By : Barbara Taub
Serving Size : 1 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yellow cake mix
1 package vanilla pudding — 3 1/2 oz size
1/2 cup rum
1/2 cup water
1/2 cup oil
4 eggs

Combine cake mix and pudding mix. Add rum and oil. Add eggs beating well after
each egg is added. Bake in 10″ Bundt pan for about 1 hour at 350F
Remove cake from pan and poke holes in the top while it’s still warm. Pour the
hot rum glaze over the cake.
GLAZE 1/4 cup water, 1 cup sugar, 1/2 cup butter, 2 oz rum,. Boil sugar and
water 1 minute. Add butter and melt than add rum. Pour over cake while still
hot.

– - – - – - – - – - – - – - – - – -

Per serving: 3856 Calories; 190g Fat (47% calories from fat); 47g Protein; 431g
Carbohydrate; 741mg Cholesterol; 3771mg Sodium

NOTES : Barbara had this at a friends house and said it was wonderful. And I
agree. It has now become a staple at our house. It’s the glaze that makes it so
use a lot, add extra rum

Popularity: 2% [?]

MEYER’S FIRE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Dry mustard — (Chinese)
2 tb Tabasco sauce
3 oz Cream cheese, room temp
3 tb Mayonnaise

1. Place the mustard powder in a small bowl and stir
in enough Tabasco sauce to obtain a thick paste. Let
stand for 3 minutes.

2. Combine the cream cheese and mayonnaise in a
mixing bowl and whisk until smooth. Whisk in as much
mustard mixture as you dare! Refrigerate, covered,
until serving time. Any leftover sauce will keep,
refrigerated, for 1 week.

This dip was toned down with the mayonnaise and cream
cheese from the original from John D. MacDonald’s
book, Dreadful Lemon Sky (with Travis McGee and Meyer,
his brainy friend) called Meyer’s “Superior Cocktail
Dip” a virulent mixture that has been known to make
the unsuspecting “leap four feet straight up into the
air after scooping up a tiny portion on a potato
chip.” This dip is good not only for potato chips, but
for all manner of fritters and crudites.

Taken from the Miami Spice cookbook received in the
May swap from Nikki Bennett. Great book!!!

Formatted for MM by Pegg Seevers 5/26/94

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Popularity: 5% [?]

BREAKFAST BISCUITS GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached all-purpose flour
2 ts Baking powder
1 t Salt
4 tb (1/2 stick) unsalted butter,
-chilled
1/3 c Plain yogurt
1/2 c (+2 Tbsp) milk
-!!!-FOR THE SAUSAGES-!!!-
1 1/2 lb Pork sausage
1 1/2 tb Minced fresh sage leaves, or
-1 t. dried
1/4 ts Salt
Freshly ground black pepper
1/2 ts Paprika
1/4 ts Ground allspice
-!!!-FOR THE GRAVY-!!!-
3 ts 3 tsp
Unsalted butter, or as
-needed
3 tb All-purpose flour
2 1/4 c Milk
Salt and freshly ground
-black pepper
-!!!-GARNISH WITH-!!!-
2 ts Fresh sage leaves

1. Preheat the oven to 425F. Cover a baking sheet
with a piece of parchment paper.

2. Make the biscuits: sift the flour, baking powder,
and salt together into a large bowl. Using two knives
or a pastry blender, cut in the butter until the
texture rangers from cornmeal to the size of small
peas. (These two steps can be done quickly in a food
processor.) Using a fork, gradually mix in the yogurt,
then the milk, until the dough is quite soft and
somewhat sticky. Work quickly without overworking the
dough. Turn it out onto a lightly floured surface and
knead it briefly, just long enough to get it to hold
together. Roll it out so it is about 1 1/4 inches
thick, and cut it into 2 inch rounds. (You will have
10 biscuits.) Arrange the rounds on the prepared
baking sheet, and bake in the center of the oven until
they are deep golden, puffed and cooked through, 18 to
20 minutes.

3. While the biscuits are baking, prepare the
sausages: place all the sausage ingredients in a
large bowl and mix thoroughly, using your fingers. To
test the seasoning, fry a tiny patty and taste; adjust
if necessary.

4. Place the patties in a large heavy or nonstick
skillet over medium-high heat, and cook until they are
crisp and brown on the outside and cooked through
inside, about 8 minutes per side. Transfer the sausage
patties to a warmed platter and keep warm.

5. Make the gravy: Add enough of the butter to the
skillet so the bottom is covered with 1/8 inch of fat.
Stir, scraping up the browned bits from the bottom of
the skillet. Reduce the heat to medium and add the
flour slowly, stirring until it has absorbed the
butter. Cook, stirring constantly, until it turns
golden brown, at least 2 minutes. Then slowly pour in
the milk, stirring constantly, and cook until the
gravy thickens to the consistency of very heavy cream.
Season to taste with salt and a generous amount of
black pepper.

6. To serve, split two biscuits in half. Place the
bottom halves on a warm plate, top them with sausage
patties, and pour a generous amount of gravy over the
sausage. Mince the fresh sage and sprinkle some over
the sausage and gravy. Set the biscuit tops at an
angle, partially covering the sausages and serve
immediately.

4 servings (with extra biscuits).

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Popularity: 2% [?]

Title: SKORTHALIA (GARLIC SAUCE)
Categories: Greek, Sauces, Garlic
Yield: 1 servings

Karen Mintzias 5.00 Garlic cloves
0.25 c White vinegar Salt
125.00 g Crustless stale white bread 0.50 c Ground almonds
0.50 c Olive oil 1.00 tb Lemon juice
Freshly ground white pepper

Makes: 1 1/2 cups

Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a
mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold
water and squeeze dry. Crumble into small particles and gradually blend
into garlic, adding a little vinegar to smooth the mixture.

When well pounded and smooth, transfer to a bowl if mortar is small.
Gradually beat in ground almonds and olive oil alternately with remaining
vinegar. Beat in lemon juice and add salt to taste. If mixture is very
thick, beat in a little more oil or lemon juice, depending on flavour
balance. Mixture should be the consistency of stiff mayonnaise.

Turn into a serving bowl and serve with fried fish, squid, fried or boiled
vegetables or as directed in recipes.

Food processor or blender method: Soak garlic as above. Place all
ingredients except oil in container and process or blend until smooth.
Gradually beat in oil. Adjust seasoning, flavour and consistency as above
and blend until smooth. Do not over-beat as mixture could heat and curdle.

From: “The Complete Middle East Cookbook” by Tess Mallos ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

—–

Popularity: 14% [?]