1 c All-purpose flour 1 c Yellow corn meal 2 Eggs (separated) 3 ts Baking powder 1 1/2 To 1 3/4 cups milk 2 tb Sugar 6 tb Liquid shortening (oil) 1 t Salt Mix and sift dry ingredients. Add egg YOLKS, milk and shortening. Fold in stiffly beaten egg whites. Bake in waffle iron until done. |
-----PATTI - VDRJ67A----- 4 Chicken breast halves - skinless, boneless 2 tb Butter or margarine 4 oz Mushrooms -- sliced, drained 1/2 c Green onions -- chopped 3 tb White wine -OR- lemon juice 1/2 c Whipping cream 1 c Seedless grapes 1/2 ts Salt 1/8 ts White pepper Heat 1 tbls butter in 10" skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms. Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately. (If chicken has cooled off, return to pan for a few minutes to reheat). Can be made ahead, covered and refrigerated. Before serving, return to pan and reheat over low heat, being very careful not to brown. OR, reheat, covered, in microwave using MEDIUM power for 1 minute. |
1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can 1 t Worcestershire Sauce 1 x Instant Mashed Potatoes; * 1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can * Use enough instant mashed potato flakes for 4 servings. ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve. |
3 tablespoons olive oil 1 28 oz. can stewed tomatoes -- broken up (w/liquid) 1 15-16 oz can Mexican-style tomatoes -- broken up (w/liquid) 3 tablespoons chili powder 1 tablespoon Tabasco sauce 2 medium onions -- chopped 2 15-16 oz can kidney beans -- rinsed & drained 2 cloves garlic -- minced OPTIONAL: 1/2 cup TVP granules OPTIONAL: habanero powder to taste* Heat olive oil in a large skillet or Dutch oven. Add onions and garlic and cook until soft. Add stewed tomatoes and spices and simmer about 30 minutes. Add beans and simmer another 20-30 minutes. The cooking time is very flexible. The main reason for the longer cooking t ime is to allow the spices to blend with the other ingredients. |
2 c To 2 1/2 c unbleached white -flour 1 pk Dry yeast (about 1 Tbs) 1 c Sweet butter, room temp 2 Egg yolks, beaten 3/4 c Sour cream Filling: 2 c Almonds, toasted and -coarsley ground 2/3 c To 3/4 c brown sugar, firmly -packed 2 Egg whites 1 pn Of salt From "Sundays at Moosewood Restaurant." Yields 24 pastries Rogaliki, which means "little horns," are a specialty of the southern Ukraine. They are flaky pastries stuffed with sugar and nuts, and I warn you, they can be addictive. Although I am seldom interested in sweets, these are "devilish horns," tempting even me to eat just one more! Pastry: For the pastry, mix together the flour and yeast in a med bowl. Cut in the butter with a pastry fork until the mixture resembles coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the pastry will be. The dough will be tacky. Wrap it in waxed paper and chill it for at least 2 hours. Prepare the filling by combining the ground almonds and sugar in a small bowl. Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture. Preheat the oven to 375F. When the dough is thoroughly chilled, divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8" thick. Work on a well-floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a "horn." Make sure the point is on the bottom so the "horns" will not open up while baking. Place the almond crescents on a lightly oiled baking sheet and bake for about 30 - 40 min, until golden and puffed. |
1 c Brown sugar 1/2 c Melted butter 1 c Rolled oats 1 c Coconut 1/2 c Almonds (halved) 1 ts Vanilla Mix brown sugar and melted butter. Add rolled oats, coconut, almonds and vanilla. Stir. Press into a greased 8 inch square pan. Bake at 350F for 20 minutes. Cut in small squares while warm, remove when cooled. Source: Heritage Recipes ch. ----- |
2 Pt. vanilla ice cream 2/3 c Coarsely chopped walnuts or -pecans 3 oz Jar mixed preserved fruits Day before or early in day: 1. Turn temperature control of refrigerator to coldest setting 2. Turn ice cream, slightly softened, into 2 ice cube trays. 3. Into each tray, fold half of walnuts and preserved fruits. 4. Freeze until firm; then reset temperature control. Serve with Royal Grape Sauce. Makes 8 servings. ROYAL GRAPE SAUCE: 2 tablesp. sugar 2 egg yolks 2 tablesp. grape juice 1 cup heavy cream Early in day if desired: 1. In double boiler, combine sugar and egg yolks. 2. Cook, stirring, over hot, not boiling, water, until thickened; add grape juice. Cool. 3. Whip cream; fold into grape mixture; refrigerate. Serve. on Frozen Pudding (above) or ice cream. Makes 1 pt. |
12 Round potsticker skins One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet. Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol. |
1 c Warm water; 120-130 f. 2 tb Olive oil 3 c All-purpose flour 2 ts Sugar 1/2 ts Salt 1 pk Active dry yeat Cornmeal 1 Egg white; beaten Recipe by: Pillsbury Low-Fat Italian Cooking Place ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on dough setting. Sprinkle ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine; place on lightly floured surface. Punch down dough (If dough is sticky, knead in additional flour before shaping). Shape dough into baguette-shaped loaf about 12" long. Place loaf on cornmeal-coated sheet. Cover; let rise in warm palce, 80-85 F., for 20-25 minutes or until light and doubled in size. Heat oven to 375 F. With a sharp knife, make one deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. Makes one, 12 slice loaf. Conventional Directions: Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm water and oil; mix well. Turn dough out onto lightly floured surface. Knead dough for 5 minutes or until smooth. Place dogh in bowl; cover with plastic wrap and cloth towel. Let rise in warm place ( 80-85 F.) for 30-40 minutes. Sprinkle ungreasee cookie sheet with cornmeal. Punch down dough. Shape dough into baguette-shaped loaf about 12 " long. Place dough on cornmeal-coated sheet. Cover; let rise in warm place for 25 to 30 minutes or until doubled in size. Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. No change for High Altitude. Nutrition Information per 1 slice serving:140 calories, 3 g. fat, 5% CFF, 0 mg. cholesterol. Dietary Exchange: 1 1/2 starch and 1/2 fat OR 1 1/2 carbohydrate, 1/2 fat. MC formatting by [email protected] ----- |
1 lb Lean ground beef 1 lg Onion, thinly sliced 1 lg Green pepper, finely chopped 1 Clove garlic, -peeled and crushed 16 oz Can stewed tomatoes 3/4 c Instant rice 2 1/2 t Chili powder 1 1/2 t Salt 1/8 t Pepper 8 oz Can tomato sauce 1/4 c Sharp Cheddar cheese, grated -(optional) 1. In a deep, 2-quart, heat-resistant, non-metallic casserole crumble the ground beef. Add the onion, green pepper and crushed garlic. 2. Heat, uncovered, in Microwave Oven 6 minutes or until meat is browned. Stir occasionally to break up the meat. 3. Add the remaining ingredients except the Cheddar cheese.. Mix throughly to combine. 4. Heat, covered, in the Microwave Oven 7 minutes. 5. lf desired, sprinkle Cheddar cheese over the top of the meat mixture. 6. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until cheese melts. |