RECIPES

Georgia Pecan Orange Biscotti

3/4 c pecan pieces

1 1/4 c all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 c softened unsalted butter -- (2 ozs.)

1/4 c sugar -- + 2 tbsp

1/4 tsp vanilla

1 lg egg

1 tsp orange zest

Heat oven to 350F. Place the pecans in a 9-inch pie pan and toast in the oven for 5 to 7 minutes, or until the pecans are deep brown and glossy. Watch carefully so the pecans don't burn. Chop the pecans finely and set aside.

Sift together the flour, baking powder and salt. Set aside.

In a large bowl, combine the butter and sugar. Using an electric mixer, beat on medium speed until light and fluffy. Beat in the vanilla, egg and orange zest. Fold in the dry ingredients and nuts; mix until thoroughly blended.

Line a baking pan w

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Toasted Mushroom Rolls

1/2 lb Mushrooms

1/4 c Butter

3 tb Flour

1/2 ts Salt

Garlic ( a pinch ) 1/2 ts Marjoram

1 c Light Cream

2 ts Chives (minced)

1 1/2 ts Lemon juice

1 pk White Bread

Finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour, salt, garlic and marjoram. Stir in cream. Cook util thick. Add chives and lemon juice. Cool. Remove crust from bread and roll each slice flat. Spread mixture on bread and roll up. Cut each roll in 3 sections. Place on baking sheet; toast both sides in 400F oven for 10 to 15 minutes. NOTE: May be frozen. Defrost before serving.

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Stephanie's Cinnamon Rolls (Cinnabons)

1/2 c Warm water

2 pk Dry yeast

1 sm (3 1/2 oz) pkg. instant

-vanilla pudding 2 c Milk

1/2 c Margarine, melted

2 Eggs, beaten

1 ts Salt

8 c Flour

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl take the pudding mix and milk and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add the yeast mixture. Blend together and gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise until doubled. Punch down and let rise again. Then roll out on lightly floured surface to 34 X 21 inches. Take 1 cup margarine melted, and spread over surface. In small bowl, mix 2 cups brown sugar and 6 Tablespoons cinnamon. Sprinkle all over top of surface. Roll up from long end very tightly. With a knife put a notch every 2 inches. Now with a string or I prefer a thread*, place under roll by notch and criss-cross over to cut roll. (*This makes nice clean cuts!) Place on greased baking pan, 2" apart. Take hand and lightly press down roll. (JUST A LITTLE...IT HELPS HOLD IT TOGETHER!) Cover and let rise till doubled again. Bake at 350 degrees for 15 to 20 minutes. Take them out when they start to turn golden brown. Do not overbake! Frost warm rolls with the following: CREAM CHEESE FROSTING 8 oz. softened cream cheese 1/2 cup margarine, softened 1 tsp vanilla 3 cups powdered sugar About 1 Tb. milk (just enough to fluff) Combine all ingredients and mix till smooth. Spread on very warm rolls. NOTE: You can make these the night before. Mix up the recipe and let it rise once. Punch down and cover for the second rising, putting in the refrigerator overnight to slowly rise. In the morning let it complete rising, roll it out and finish it up. They also freeze well and can be warmed up in the microwave nicely! -----

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Pasta Salad w/Guar Gum Dressing

1 lb Small pasta, cooked (drain

And rinse with cold water Immediately) 1 bn Spinach, de-stemmed and

Chopped 1 lg Daikon radish, halved

Lengthwise and sliced about 1/8 " thick

1/2 lb Red grapes, halved

1 x ***Guar gum-n-raspberry

Dressing** 1 t Guar gum dissolved in 1/2 c.

Of water 2 T Honey

x Mustard powder to taste x Dill to taste 1/2 c Raspberry vinegar

From: [email protected] (Cynthia J. Gibas) Fatfree Digest [Volume 9 Issue 2] June 23, 1994 Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV

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Spicy Orange Nuts

1 1/2 c Unsifted powdered sugar

2 tb Cornstarch

1 ts Cinnamon

3/4 ts Cloves

1/4 ts Allspice

1/8 ts Salt

2 tb Freshly grated orange peel.

2 Egg whites, slightly beaten

3 tb Freshley squeezed orange

-juice 2 c Walnut or pecan halves

From: Arizona Cookbook Sift together sugar, cornstarch, spices and salt. Stir in grated peel. Blend egg whites with orange juice; stir in nuts, coating each half completely. Drain thoroughly. Then roll in sugar mixture to coat well. Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for 20 to 25 minutes (or until dry). Cool before storing in container.

This sounds like a recipe that would make a good Christmas gift!

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Crockpot Chicken And Rice

Ingredients
1/2poundmushrooms, fresh
1/2cuponions, chopped
2poundchicken, raw
1teaspoonchicken bouillon
1teaspoonpoultry seasoning
1/4teaspoonsalt
2cupwater
3/4cuprice, uncooked

Directions:

Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.

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Curried Vegetable Soup(Vegan)

1 1/3 c Dried green or yellow split

Peas 1/4 ts Turmeric

4 c Water

1 tb Safflower oil

1 tb Curry powder

1/2 c Onion -- chopped

1/2 c Carrot -- chopped

1/2 c Celery -- chopped

1 1/2 c Water

14 oz Can plum tomatoes -- chopped

With liquid 1/2 ts Salt

1/4 ts Pepper

2 tb Cilantro -- chopped

In a large sauce pan, combine peas, turmeric and 4 cups water; bring to a boil. Reduce heat; simmer until peas are tender, about 1 hour. Drain. In a medium saucepan, heat oil over medium heat (note you may need to add up to 2 tablespoons more oil); add curry and cook about 30 seconds. Add onions, carrots and celery; cook 3 minutes. Add peas, 1 1/2 cups water, tomatoes, salt and pepper; cook, covered 10 minutes. Transfer half the mixture to food processor or blender and puree. Add puree back to soup. Chill. Garnish with cilantro if desired. This soup freezes well. Recipe By : Vegetarian Times-Amanda Cushman 7/94 Issue From: Conni Marais (X3648) On Fri, Aug

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Rosemary Currant Focaccia Bread

-----1 lb. loaf----- -----dough----- 3/4 c Water; warm

2 tb Extra-virgin olive oil

1 3/4 c Bread flour

1/2 c Whole wheat flour

2 ts Sugar

1 ts Fresh rosemary leaves;

-chopped or 1/2 tsp. 1 ts Salt

1 1/2 ts Fleischmann's bread machine

--- yeast 1/2 c Sun*maid raisins or currants

-----1 1/2 lb. loaf----- -----dough----- 1 c Water; warm

3 tb Extra-virgin olive oil

2 1/4 c Bread flour

3/4 c Whole wheat flour

1 tb Sugar

1 1/2 ts Fresh rosemary leaves;

-chopped or 3/4 tsp. 1 1/2 ts Salt

2 ts Fleischmann's bread machine

--- yeast 3/4 c Sun*maid raisins or currants

SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM format by Ursula R. Taylor. Measure carefully, adding all ingredients to bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Lightly grease a large cookie sheet. Flatten dough with hands or rolling pin into a 12 inch circle for 1 lb. loaf or if making the 1 1/2 lb. loaf, shape into two 8 inch circles

on lightly floured surface. Place on cookie sheet. Cover top of bread with plastic wrap and place in a warm place for 30 to 45 minutes or until dough has almost doubled. Using the handle of a wooden spoon or your fingertips, make indentions in top of dough. Heat oven to 400~F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges. PER SERVING:

195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary fiber, 295 mg

sodium, 2 mg iron. Each one lb. loaf makes 8 servings. -----

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Lemon Turkey Stir-Fry and Pasta

1 lb Linguine or Spaghetti

-OR Thin Spaghetti, -uncooked 1 1/2 lb Turkey cutlets

-- cut into 1/2-inch strips 1 tb Soy sauce

1 tb White wine vinegar

2 ts Cornstarch

1 t Lemon pepper

2 tb Olive or vegetable oil

6 md Green onions -- sliced

1 md Fresh lemon

- cut into 10 thin slices - and slivered 1 Garlic clove -- finely minced

10 oz Fresh spinach -- washed,

-- drained and chopped

Prepare pasta according to package directions; drain. In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend. In large skillet, over medium heat, saute turkey and marinade in oil 2 to 3 minutes, or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted. Spoon over hot pasta and garnish with parsley and lemon slices, if desired. Each serving provides: 571 Calories; 47.8 g Protein; 75.5 g Carbohydrates; 7.7 g Fat; 97.2 mg Cholesterol;

278 mg Sodium. Calories from Fat: 12%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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Barbecue Meats

1 Chicken, ham, chops etc..

1 Bbq sauce

(. . . with a saucy ending!) Place seasoned and cut-up chicken, ham, pork chops, or rabbit in CROCK-POT. Pour a little barbecue sauce on each piece. Add no water. Cover and cook until done-about 8 hours on Low. NOTE: For added flavor, put cooked meat on heat-proof platter; pour remaining sauce and drippings over top. Place under broiler for 5 to 10 minutes. From Rival Crock-pot cook book, date unknown

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