| 1/2 c Butter 1 c Granulated sugar 1 Egg 1 ts Vanilla 2 c Flour 2 ts Baking powder 1/4 ts Salt 1 tb Milk Orange and green food colori 1 pk Lemon drops/5 oz Preheat oven to 350~. Cover 3 cookie sheets with foil. Cream butter and sugar. Add egg and vanilla. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Roll 1" balls from the orange dough and flatten with your hand to make a pumpkin shape. Place on cookie sheets . Roll stems out of the green dough and attach to the top of the " punkin". Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8-10 minutes or until done. DO NOT ALLOW TO BROWN. Allow to cool for 10 minutes and carefully peel off foil. Note; Crush lemon drops in food processor. If mixture becomes stickey, add a little powdered sugar while chopping. |
-----INGREDIENTS----- 1 Large 12-1/2-ounce can white Or light meat tuna, drained 2 tb Vegetable Oil 1 Apple; cored and chopped 1 sm Onion; chopped 1/2 ts Curry 3 tb Flour 1/2 c Milk 1 c Chicken bouillon; (that's -one cube of bouillon in one -cup of water) 1 (8-ounce) package egg Noodles; cooked & drained Or 1 c Cooked rice THIS MEAL IS IMPOSSIBLE TO WRECK AND QUICK TO MAKE Fry the apple and onion in a little oil until lightly cooked. Add flour and slowly stir in milk and bouillon. That will make a lumpy white sauce. (The lumps are from the apple and onions and are not your fault.) Add tuna, breaking it up well, and sprinkle in the curry. Mix well. Serve over hot noodles which take nine minutes to cook and should have been started back while the apples and onions were cooking. If time is not a problem, serve this over rice. (Now that should have been started BEFORE the apples and onions.) Deidre Anne Penrod, Prodigy Food & Wine Board |
------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------ 2 c Butter or margarine -softened (4 sticks) 3 1/2 c Sugar 10 lg Eggs or 12 small 4 c Martha White All-Purpose -Flour, sifted Preheat oven to 325. Grease and flour a 10-inch tube pan. Cream butter and sugar together in large mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add flour, beating until well blended. Spoon batter into prepared pan. Bake for 1 hour and 40 minutes or until toothpick inserted one inch from edge comes out clean. Cool in pan for 10 minutes; turn out onto wire rack and cool completely. ----- |
-Bette Leland cgvh43b- 4 Eggs 2 c Sugar 1 c Salad oil 2 ts Coconut flavoring 3 c Flour 1/2 ts Soda 1/2 ts Baking powder 1/2 ts Salt 1 c Buttermilk 1 c Flaked coconut 1 c Nuts; chopped -SYRUP- 1 c Sugar 1/2 c Water 2 tb Butter 1 ts Coconut flavoring Beat eggs in large bowl. Add and blend in the sugar, salad oil, and coconut flavoring. Add sifted dry ingredients alternately with the buttermilk. Add the coconut and the nuts. Pour into a greased and floured tube pan. Bake 1-1/4 hours. Meanwhile make syrup. Bring sugar, butter and water to a boil. Boil 1 minute. Add coconut flavoring. Pour hot syrup over the top of warm cake and allow to stand for 4 hours before removing from pan. This coconut cake has a glaze poured over the top. Bette...NM ----- |
1 Eggplant, trimmed 1 Onion, chopped 3 tb Olive oil 2 cl Garlic, minced 2 ea Tomatoes, chopped 1 ts Oregano, crushed 1/2 c Dry red wine 4 tb Grated Parmesan cheese 2 tb Parsley Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes. While eggplant is draining, cook the onion in 1 tb olive oil over moderate heat, stirring until golden; stir in garlic, tomatoes, oregano and wine and simmer, stirring occasionally, for 10 minutes, or until liquid is almost evaporated. Stir in the Parmesan cheese, parsley and salt and pepper to taste; transfer the topping to a bowl, cover and keep warm. Brush salt from surfaces of eggplant, rinse quickly and pat dry. In the skillet, heat the remaining olive oil until hot, but not smoking and cook the eggplant, browning on one side, then turn, reduce heat, and cook an additional 5 minutes or more until tender. Transfer to plate, spoon the tomato and onion topping onto it, and serve with additional cheese. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 |
1/2 lb Dried Apples; chopped,3 Cups 4 c Water 1 c Sugar 1 Dry baking Mix (see recipe) 1 1/2 c Sour Dough Starter 1/2 c Brown sugar 1 ts Cinnamon 1/2 ts Nutmeg 1/4 c Butter ---------------------------DRY BAKING MIX RECIPE--------------------------- 2 c Flour; all purpose 1 tb Sugar 1 tb Baking powder 1 ts Salt 1/3 c Lard; or shortening To prepare Dry Baking Mix: Stir or mix dry ingredients. Cut in lard till mixture resembles fine meal. To prepare cake: Cook dried apples in 4 cups water until tender. Drain and save juice. Measure 2 cups juice, adding water if needed. Mix 1/4 cup sugar with dry baking mix; stir in sourdough started to moisten flour. Turn out onto a floured surface, knead lightly; pat or roll to a 12 x 18 inch rectangle. Sprinkle with apples. Roll, starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups of apple liquid into a large deep skillet. Bring to a boil. Gently lower apple slices into hot syrup. Bake in a 375' F. oven for 35-40 minutes. ----- |
1 pk Knox unflavoured gelatine 1/4 c Cold water 2 c Whipping cream 1 pk Choc.chips,semi-sweet 2 x Eggs 1 ts Vanilla extract 1 c Caramels (about 22) 2 tb Butter In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. Stir in ONE cup cream. Bring just to the boiling point; then immediately add to blender with chocolate. Process until chocolate is completely melted, about 1 minute. While processing, through feed cap, and 1/2 Cup of the cream, eggs, and vanilla; process until blended. Pour into large bowl and chill until thickened, about 15 minutes. Meanwhile, in small saucepan, combine caramels, 1/4 cup of the cream, and butter. Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows) to cover bottom; let stand at room temperature to cool, about 10 minutes. With wire whisk or spoon, beat gelatin mixture until smooth. Pour into prepared crust; chill until firm, about 3 hours. Garnish with remaining 1/4 cup of cream, whipped, and if desired, pecans. |
6 oz Ground raw chicken or turkey 1 8-oz container soft-style Cream cheese with chives And onion 1/4 c Shredded carrot 20 3 1/2" wonton wrappers 1 tb Cooking oil Marinara sauce or spaghetti Sauce, warmed Stir together chicken or turkey, cream cheese, and carrot in a medium mixing bowl; set aside. Place about 1 Tbsp of filling in the center of each wrapper. Brush edges with water. Fold one corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel. Bring a large amount of water and the cooking oil to boiling in a Dutch oven. Drop ravioli into the water. Reduce heat and simmer, uncovered, for 3 to 4 minutes or till no pink remains in the chicken or turkey. Remove ravioli with a slotted spoon. Drain on paper towels. Divide ravioli among 4 serving plates. Ladle warm sauce over ravioli. To freeze, place uncooked ravioli in a freezer container; seal, label, and freeze for up to 3 months. To cook frozen ravioli, drop into boiling water as directed above, cooking for 5-6 minutes. |
1/2 c Butter 1 c Granulated sugar 1 Egg 1 tb Heavy cream 1 ts Vanilla 2 c Flour 1/2 ts Baking powder Recipe by: Sue Klapper In a bowl, cream butter with sugar until very light. Add well beaten egg, cream and vanilla. In a separate bowl, sift flour with baking powder; add creamed mixture and blendwell. Roll dough into a log and wrap in aluminum foil. Chill in refrigerator overnight, or in the freezer for at least 2 hours. Preheat oven to 350. Remove dough from refrigerator, slice very thin and place slices on greased cookie sheets. Bake 5 to 8 minutes. Yield 10 dozen. Source: Cookies by Marian Levine. ----- |
2 lb Cubed pork 3 tb Soy sauce 1/4 c Vinegar 1 sm Onion, sliced 2 Tomato, cut in slices 2 tb Cornstarch 1/4 ts Ginger 1/4 c Brown sugar packed 2 Green peppers, cut into -strips In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes. From: Jim Bodle |