Quaker’s Vanishing Oatmeal Raisin Cookies

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine/butter, softened
1 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
1 ts vanilla
1 1/2 c all-purpose flour
1 ts baking soda
1 ts ground cinnamon
1/2 ts malt (optional)
3 c QUAKER Oats uncooked (quick or old fashion
1 c raisins

Heat oven to 350 F. Beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add
combined flour, baking soda, cinnamon and salt; mix
well. Stir in oats and raisins; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet.
Bake l0 to l2 minutes or until light golden brown.
Cool l minute on cookie sheet; remove to wire rack.
Cool completely.

Easy Bar Cookies: Press dough onto bottom of
ungreased 13×9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS

High Altitude Adjustment: Increase flour to 2 cups
and bake as directed.

Ice Cream Sandwich Cookies: Spread softened ice cream
on bottom side of one cookie; top with second cookie.
Wrap in plastic wrap or aluminum foil; freeze.
Remove from freezer a few minutes before serving.

Chocolate Dipped Cookies: Place 2 cups (12 ounces)
semisweet chocolate pieces in dry l-quart glass
measuring cup or microwaveable bowl. Microwave at HIGH
l to 2 minutes, stirring every 20 seconds until
smooth. Or, place in top part of dry double boiler
over hot, not boiling, water; stir occasionally until
smooth. Dip half of cookie in chocolate; gently
shake to remove excess chocolate. Sprinkle with
finely chopped nuts, if desired. Place on wax paper
until set. If chocolate thickens, microwave at 30
second intervals or set over hot water again until
fluid.

Nutrition Information: 1 cookie Calories 100,
Calories From Fat 36, Total Fat 4g, Saturated Fat 1g,
Cholesterol 10mg, Sodium 75mg, Total Carbohydrates
13g, Dietary Fiber 1g, Protein 2g

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Popularity: 3% [?]

Title: CHOCOLATE SNOW CAP COOKIES
Categories: Cookies
Yield: 1 servings

2 c Flour
2 ts Baking powder
1/2 ts Salt
1 2/3 c Sugar
1/2 c Butter
2 Eggs
1/2 ts Mint extract
2 Squares bitter chocolate,
-melted
1/3 c Milk
1/2 c Powdered sugar

Sift first three dry ingredients; cream butter, sugar, eggs and
extract. Add chocolate. Add dry ingredients alternately with milk.
Divide dough in half. Cover tightly and chill for 2 hours. Shape in
1 inch balls and roll in powdered sugar. Bake at 350 for 12-15
minutes on greased cookie sheet.
These “crackle” during baking, so that the appearance is that of a
“cracked” surface with powdered sugar on the higher parts of the
surface.

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Popularity: 3% [?]

CHOCOLATE MOCHA MERINGUE PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
2 3/4 cups Milk
2 ounces Semisweet chocolate — chopped
1 1/2 teaspoons Instant coffee powder
1/3 cup All-purpose flour
3/4 cup Sugar
1 1/2 teaspoons Salt
4 Egg yolks — beaten
2 tablespoons Butter
1 teaspoon Vanilla extract
—–SEE RECIPES—–
Basic Meringues Mixture
9″ Royal Short Pastry Shell

Scald 2 1/2 cups of the milk in a double boiler over hot water on low heat,
stirring constantly. Add the chocolate and coffee powder. Combine the flour and
remaining milk in a small bowl and mix until smooth.Add the sugar and salt.
Stir into the chocolate mixture in double boiler. Cook, stirring constantly,
for 15 minutes. 5tir a small amount into the egg yolks, then stir egg yolk
mixture back into the chocolate mixture. Cook, stirring, for 8 minutes or until
thickened and smooth. Add the butter, then remove from heat and beat with a
wooden spoon until thick. Stir in the vanilla. Cool completely. Pour into the
pie shell, then cover with Basic Meringues mixture, sealing edge. 8ake at 350
degrees for 15 minutes or until lightly browned. Chill thoroughly.Garnish with
grated chocolate. It may be refrigerated overnight and the pastry will remain
crisp.*See recipes for the pie shell and meringuesFrom Barb Day’s database

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Popularity: 6% [?]

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% [?]

Title: Turkey Waldorf Salad
Categories: Salads
Yield: 6 servings

1/3 c Apricot preserves
1/2 c Non-fat yogurt
2 T Lemon juice
1 T Chopped chives, parsley or
-curry powder
1 t Dijon-style mustard
1/2 t Lemon zest
1/2 t Salt
1/8 t Pepper
1 lb Turkey breast tenderloin
1/4 c Water
1 Red apple with skins, cut
-into 1/2″ pieces
1 Green apple with skins, cut
-into 1/2″ pieces
2 Celery ribs, cut into 1/4″
-pieces
1/4 c Raisins

To make salad dressing, combine preserves, yogurt, lemon juice,
chives, mustard, lemon zest, salt and pepper; set aside.

Place turkey in a glass pie plate. Add water and cover with vented
plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or
until juices run clear.

When cool enough to handle, cut into 1/2″ cubes and place in a large
mixing bowl. Add apples, celery and raisins; toss with salad dressing.

Serving suggestion: Serve on lettuce leaves garnished with chopped
chives or chopped parsley.

Nutrient data per serving: 179 calories; 18 grams protein; 1 grams
fat (2 percent total calories); 25 grams carbohydrates; 2 grams
dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium.

MMMMM

Popularity: 7% [?]

Paradise Cake (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Raspberry jam
4 oz Margarine
4 oz Caster sugar
1 Egg, beaten
2 tb Chopped glace cherries
2 tb Chopped walnuts
2 tb Ground almonds
Vanilla essence
Caster sugar for dusting

Set oven to 350F or Mark 4. Grease an 11 inch x 7 inch
baking tin. Roll out the pastry on a floured surface
and use to line the tin. Bake blind for 10 minutes.
Meanwhile cream the margarine and caster sugar
together in a bowl. Stir in the beaten egg and the
cherries, walnuts and almonds. Add the vanilla essence
and mix well. Spread a layer of raspberry jam over the
bottom of the pastry case. Spoon the mixture on to the
jam, level off and bake for 30-35 minutes. Sprinkle
with caster sugar and leave to cool in the tin. When
cold cut into squares.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Popularity: 6% [?]

RICE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Ghee
1 c Mixed vegetables, diced*
2 Garlic cloves
2 c Cooked rice
3 c Water
1/2 ts Sage
1 t Rosemary
1 t Parsley
1 tb Soy sauce
Salt pepper

Heat ghee in a large soup pot. Saute the diced
vegetables garlic for 15 minutes. Pour over water,
bring to a boil simmer until the vegetables are
almost tender. While the vegetables are simmering, add
the herbs in order. About 5 minutes before the end of
the cooking time, add the cooked rice. Add more water
if necessary.

“Tasajara Cooking”

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Popularity: 14% [?]

Peppy Lasagna

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Italian sausage – casing
1 can Tomatoes – whole — cut up
removed crumbled
(16 oz. can) (2 cups)
(35 min left) — (H)elp
imported — if possible
More?
1 can Tomato paste – imported
1/2 cup Celery – chopped
(6-oz. can)
1/2 cup Carrot – finely chopped
1 teaspoon Salt – optional — or to
1/2 teaspoon Oregano – dried — crushed
taste
10 ounce Lasagna noodles – (I cook
1/2 teaspoon Pepper – freshly ground
the whole pound so I
DIVIDED
have enough whole noodles
3 cup Ricotta – OR cream-style
to use)
cottage cheese
1/2 cup Parmesan cheese – imported
2 tablespoon Parsley – snipped
freshly grated
(35 min left) — (H)elp
2 Eggs – beaten
More?
16 ounce Mozzarella – imported
1/2 cup Onion – chopped
thinly sliced

DIRECTIONS ———————————————————— In
skillet, cook sausage, onion, celery and carrot until meat is lightly browned.
Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the
first 1/4 teaspoon pepper. Simmer, uncovered, 30 minutes, stirring
occasionally.
Cook lasagna according to package; drain well.
Combine ricotta, Parmesan, eggs, parsley and remaining pepper.
Place half the noodles in a greased 13-1/2 x 8-1/2 x 1-3/4-inch baking dish.
Spread with half the cheese filling; add half the mozzarella, and half the meat
sauce. Repeat layers.
Bake, uncovered, in 375F oven for 30 minutes. Let stand 10 to 15 minutes
before serving. Cut into squares to serve.
Serves 10 to 12. (35 min left), (H)elp, More? Note to unsuccessful lasagna
makers: This recipe worked for a 14-year-old as written above! Note: I can’t
remember where I got this recipe as it was early highschool. It was the first
lasagna I ever made, and as I told some of you already, my father went all over
town, getting me the best Italian sausage (at Puglia’s Grocery) and freshly
grated imported Parmesan and whole milk mozzarella (at Central Grocery in the
French Quarter). It was quite good and my dad loved it! I find most lasagna
recipes, as I did this one, lacking in sauce, as I like them juicy. If any of
you were to make this, as I did again many years later for Brian, I would
recommend making more sauce by adding more Italian sausage, more tomato sauce
(add some fresh tomatoes, peeled, seeded and chopped, OR some sun-dried
tomatoes), about 1/4 cup red wine, a clove or two of garlic, and a tad more (35
min left), (H)elp, More? seasoning. I would add a few drops of Tabasco or
hot sauce as well as some Italian seasoning. If the sauce turns out too thick,
I would thin with more red wine or some chicken broth for those of you who
avoid alcohol.
The funny thing about this dish is though it turned out great and my father
raved, I was disappointed as I really wanted “traditional” Italian lasagna with
ground meat sauce instead of the Italian sausage.
(The anise flavor of the Italian sausage was something I was not yet used to,
and Puglia’s sausage was heavy on the anise.) I continued to make lasagna for
my dad, but I don’t think I ever made this type again. About 20 years later I
made it for Brian when I got nostalgic about my father, and he, too, liked it
better than the “traditional” ! Converted
by MMCONV vers. 1.10

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Popularity: 3% [?]

Title: Potted Beef
Categories: Appetizers, Meats
Yield: 4 servings

8 oz Cooked lean beef 3 ts Port
4 oz Butter Salt
2 ts Meaux mustard Pepper

Chop cooked beef finely in food processor.
Blend in half the butter.
Stir in mustard, port, and salt and pepper to taste.
Pack into individual dishes.
Melt remaining butter and pour over potted beef.
Chill for 1 hour or until required.
Serve with hot toast or salad.

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Popularity: 4% [?]

Title: Fig Butterscotch Drops
Categories: Candies, Fruits
Yield: 1 batch

2 tb Butter
1 c Brown sugar
1/2 c Ground California dried figs
1/2 c Ground nut meats
1/2 ts Vanilla

Melt butter in heavy frying pan. Stir in brown sugar and cook until sugar
is dissolved. Blend well. Add ground figs and nut meats and remove from
fire. Add flavoring and drop by spoonfuls onto waxed paper.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]