Title: Hermits
Categories: Cookies, Crisco.011, Walnuts, Raisins
Yield: 54 cookies

3/4 c Butter Flavor Crisco
1 1/2 c Brown Sugar, firmly packed
2 tb Milk
3 Eggs
2 1/2 c Flour, all purpose
1 ts Salt
3/4 ts Baking Soda
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Cloves, ground
1 c Raisins
3/4 c Walnuts, chopped
Confectioners Sugar

Preparation Time: 20 minutes Bake Time: 7 to 8 Minutes

1. Heat oven to 400 F.

2. Cream Butter Flavor Crisco, sugar and milk in large bowl at medium
speed of electric mixer until well blended. Add eggs, ONE AT A TIME.
Beat well after each addition.

3. Combine flour, salt, baking soda, cinnamon, nutmeg and cloves. Mix
into creamed mixture. Stir in raisins and nuts. Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.

4. Bake at 400 for 7 to 8 minutes. Remove to cooling rack. Sift
confectioners sugar over COOLED cookies.

Makes 4 1/2 to 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 15.
Shared by: David Knight

MMMMM

Popularity: 4% [?]

ELIZEBETH’S CHEESE BISCUITS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unbleached all-purpose flour
1/3 c Nonfat dry milk powder
3 tb Grated white cheddar cheese
-(preferably raw milk)
2 1/2 tb Wheat germ
2 tb Grated mozzarella cheese
2 tb Grated Emmenthal cheese
1 tb Baking powder
1 t Salt
1/2 c (1 cup) well-chilled butter,
-cut into 8 pieces
1 c Cold water

Makes about 20

Preheat oven to 350 F. Lightly butter 2 baking
sheets. Combine all ingredients except butter and
water in large bowl of heavy-duty electric mixer.
Using paddle attachment, cut in butter until mixture
resembles coarse meal. Slowly pour in water, beating
until dough just comes together. Turn out onto
lightly floured surface and pat to 3/4-inch thickness.
Cut into 2 1/2 inch squares using floured knife.
Arrange on prepared sheets, spacing 1 inch apart. Bake
until light brown, about 15 minutes. Serve
immediately. (Dough can also be made by hand.)

Bon Appetit

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Banana Bun For On The Run!

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 banana
1 hot dog roll
peanut butter
jelly
lemon juice — optional

Spread inside of hot dog roll with peanut butter and jelly. Brush peeled
banana lightly with lemon juice (so it doesn’t turn brown). Place banana in
roll and off they go!

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Date: Tue, 27 Dec 94 10:50:00 EST
From: DBONGIORNI@a1.pbs.org

Spanish Rice

1/2 cup uncooked brown rice
2 cups water
1 Tablespoon Wine Vinegar
Water
4 cloves garlic
4 stalks celery
1 green pepper
1 carrot
1 bay leaf
1 small can stewed tomatoes
1 tsp. dry oregano
1 tsp. dry basil
1/4 tsp. cumin
fresh cilantro

Put the brown rice on to cook. Put vinegar and water in a heavy
skillet and cook garlic, celery and green pepper (all chopped).
Add enough water to the skillet to steam the carrot, add chopped
carrot and bay leaf and cover skillet. When carrot is soft, add
stewed tomatoes, oregano, basil and cumin. By now the rice
should be done. Add the brown rice, lower flame and simmer for
15 minutes. Garnish with fresh cilantro and eat. Yum Yum Yum!

Popularity: 2% [?]

Title: Butterscotch Drops
Categories: Cookies
Yield: 84 cookies

1 c Butter or margarine
2 c C and H Brown Sugar; packed
2 Eggs
2 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 ts Vanilla

Cream together butter and sugar. Add eggs, one at a time. Beat well
after each addition. Combine flour, soda, and salt. Add to creamed
mixture; mix well. Stir in vanilla. Drop by teaspoonfuls on greased
cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack.
Makes about 7 dozen crisp cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Popularity: 9% [?]

Title: CHOCOLATE-DIPPED STRAWBERRIES-New Orleans Jazz Heritage
Categories: Candies, Dips, Fruit
Yield: 10 servings

Fresh Louisiana strawberries
Candymaker’s chocolate
(milk, dark, or white);
Look for chocolate labelled
As “couverture” chocolate

Wash the strawberries well, but do not remove stems. Spread the
berries on towels or absorbent paper in a single layer, and allow to
air dry until all water has evaporated (chocolate will not adhere
properly if the berries are damp). Melt 1/2 pound chocolate in a
double boiler deep enough to cover strawberries. Holding the berries
by the stem, hand dip each one 3/4 of the way up to the top. Place on
waxed paper and allow to harden or refrigerate until hard. Keep
refrigerated until ready to serve. Walt MM

MMMMM

Popularity: 3% [?]

Title: PINEAPPLE BEEF MARINADE
Categories: Beef, Marinades
Yield: 2 servings

Pineapple juice, 6 ounce can
2 tb Dark brown sugar
3 x Garlic cloves, run through g
1/4 ts Ginger, ground
1/2 ts Garlic powder
1/2 ts Onion powder
1 tb Peanut oil
1/4 ts White pepper, ground
1/8 ts Cayenne pepper (or less, to
3 ts Soy sauce

Add all the ingredients, stiring with wish making sure
the sugar dissolves. Allow to sit for an hour so the
flavors blend. Place meat in a freezer bag large
enough for all the meat to lay flat on one side of the
bag. Stir marinade one more time making certain sugar
is dissolved and pour mixture in bag. Exhaust extra
air out of bag. Allow to marinade overnight, turning
bag over several times. This is expecially good for
grilled steaks! From the collection of Chuck Rippel
Source: The Collection of Chuck Ripple

—–

Popularity: 4% [?]

Title: Broccoli with Lemon Sauce
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lg Bunch broccoli; -Sugar Free
lemon-line soda;
1 tb Lemon Juice; Sub. sweetener to
equal 1 ts
(I use apple cider vinegar) (if desired)
1 tb Water OR

Clean and trim boroccoli. Cut stalks and floweretes into about 3 inch
“trees.” Simmer gently about 12 minutes covered with water. ( I
prefer to steam). Drain. Mix lemon juice, liquid, and sweetener.
Trickle over broccoli. Heat the lemon mixture to keep the vegetable
warm. Food Exhange per serving: 1 VEGETABLE EXCHANGE

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Popularity: 3% [?]

RISOTTO WITH SAUSAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Links parsley/cheese sausage
-ÿÿ
1/2 lb – Luganega sausage,
– (commercially made)
1 qt Meat broth
1/3 c Finely chopped onion
3 tb Butter
2 tb Dry white wine
1 1/2 c Arborio rice
3/4 c Grated Parmesan cheese
Salt
Freshly ground black pepper

REMOVE THE CASINGS from the sausage and break up the
sausage. Bring the broth to a simmer. In a casserole,
soften the chopped onion in half the butter. Add the
sausage meat and brown it. Raise heat, sprinkle on the
wine, and let it evaporate. Add the rice, stirring to
coat all the grains with the fat. Saute 1 to 2
minutes. Reduce heat to medium-low and start adding
broth, a ladleful at a time. Stir often and add more
broth only as the rice begins to dry out. Cook for 35
to 45 minutes, or until the rice is al dente and has
absorbed almost all its liquid. (If you run out of
broth before then, use boiling water.) Stir in the
remaining butter and all the grated cheese. Taste for
salt and pepper. Serve at once.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

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% [?]