recipes

Recipes For the Fryer

Deep Fryer Italian Zeppole
2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar
Sift flour and salt together in a bowl and set aside. Combine
water and wine in a saucepan over medium high heat. Do not boil.
When bubbles appear on the bottom of the pan, add flour mixture
all at once. Stir constantly with a wooden spoon until dough
comes together into a ball. Transfer to a lightly oiled work
surface. Pound with a rolling pin about 10 minutes, until smooth.
Roll dough into strips about 1/2 inch around. Cut into 8 inch
lengths and pinch ends together to make rings. Heat oil in an
electric deep fryer to 375°F. Without overcrowding, deep fry 2-3
pieces at a time 3-4 minutes until golden, pricking each one with
a skewer as it fries. Drain on absorbent paper. Combine cinnamon
and sugar in a bowl. Dip zeppole in sugar mixture while still
hot.

Deep Fryer Sopaipillas
vegetable oil
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. nonfat dry milk
1 tsp. vegetable shortening
1/2 cup cold water
Heat oil in an electric deep fryer to 370°F - 380°F. Combine
flour and next 4 ingredients in a food processor and pulse 3-4
times. With machine running, pour in water through feed tube and
process about 15 seconds, or until ingredients begin to come
together. Transfer mixture to a lightly floured work surface and
mix by hand, adding more flour as needed, to make a soft dough.
Roll into a circle about 1/8 inch thick and cut each circle into
12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oil
and fry 5-7 minutes, turning several times, until golden. Drain
on absorbent paper and repeat with remaining sopaipillas. Serve
with honey, syrup, guacamole or salsa

Spicy Hot Chicken Bits
Spicy chicken pieces dredged in flour mixture and deep fried in hot
oil.
INGREDIENTS:
3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour
vegetable oil
PREPARATION:
Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle
chicken strips with salt and garlic powder, turning pieces so all sides
are seasoned. Continue seasoning with with red and black peppers.
Refrigerate for 1 hour to bring out the flavor of seasonings. Dust
chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4
minutes. Drain on paper towels; serve with your favorite dipping sauce,
or try one of the sauces below. Serves 6 to 8.

Cajun Fried Fish
These fish fillets are battered with a beer batter with Cajun
seasonings then deep fried.
INGREDIENTS:
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
PREPARATION:
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco,
and half of the salt and peppers. Cut fish fillets into bite sized
pieces, or nuggets. Place fish in egg mixture, coating well; cover,
refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide
bowl or pie plate. Preheat oil in deep fryer to about 370oF.
Remove fish from mixture and dredge with corn flour mixture. Fry fish
until the fish nuggets float to the surface and turn golden brown,
taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with paper
towels to blot up excess oil.
Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4

Jalapeno Poppers
Jalapeno peppers are stuffed with a cream cheese mixture then battered
and deep fried to make delicious little appetizers.
INGREDIENTS:
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2
hours.
Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper
towels to drain.

Homemade Potato Chips

INGREDIENTS:
6 or more medium lg. potatoes
Oil or fat for deep frying
Salt
PREPARATION:
Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) -
or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at
least one hour. Ice water is best, but you can set the whole bowl in
the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try
frying too many at once, better to put one layer on the frying basket.
Drain on paper towels or any kind of plain crumpled absorbent paper.
If you haven't any paper, use a worn dish towel. Salt lightly. These
can be kept for some time if they are sealed into plastic bags or
containers after they have cooled.

Crispy Fried Frog Legs

INGREDIENTS:
2 to 2 1/2 pounds small frog legs
1/3 cup lemon juice
crushed ice
1/3 cup milk
2 eggs, separated
2 teaspoons vegetable oil
salt and pepper
dash cayenne pepper, optional
2 cups all-purpose flour
vegetable oil for deep frying
PREPARATION:
Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon
juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small
bowl, whisk together milk, egg yolks, and 2 teaspoons oil.
Beat egg whites until stiff; fold into milk and egg yolk mixture.
Sprinkle frog legs with salt and pepper, and a little cayenne, if
using; dip each in milk-egg mixture, then dredge in flour. Heat
vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until
golden brown. With a slotted spoon, transfer to paper towels to drain.

Serves 4 to 6.

Deep-Fried Twinkies
Ingredients
6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 cup milk
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
3. Mix together milk, vinegar and oil.
4. In another bowl, blend flour, baking powder and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth.
Refrigerate while oil heats.
6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as
a handle, dust with flour and dip into the batter. Rotate Twinkie until
batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under
with a utensil to ensure even browning. It should turn golden in 3 to 4
minutes. Depending on the size of your deep fryer, you might be able to
fry only one at a time, two at the most.
8. Remove Twinkie to paper towel and let drain. Remove stick and allow
Twinkie to sit for about 5 minutes before serving.
Makes 6.

DIPS:

Amaretto Fruit Dip
16 oz Cool Whip -- thawed in
:          refrigerat
3 3/8 oz Lemon Jello Instant
:          Pudding/Pie Filling
8 oz sour cream
1/4 c amaretto
Gently whisk together sour cream and amaretto in a medium sized bowl.
Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip.
Cover and refrigerate several hours or overnight to combine flavors.
Serve with sliced fresh fruit.

       Ambrosia Fruit Dip
      8 oz cream cheese; softened
      1 c plain lowfat yogurt
      1 ts vanilla extract
      1 ts grated lemon rind
     14    packets equal sweetner
Blend cream cheese & yogurt until smooth. Stir in remaining
ingredients. Chill. Makes 2 cups or 8 servings.

       Amish Dip
      Yield: 6 servings
      8 oz cream cheese
    1/2 c mayonnaise
      1 c tuna
    1/2 c pitted olives
      2 tb lemon juice
      1    black pepper
mix cheese and mayonnaise well and add other ingredients, use as dip
or sandwich filling.

       Anchovy Olive Dip
      Yield: 6 servings
      1 c dairy sour cream
    1/2 c finely chopped stuffed green
           - olives
1 1/2 tb anchovy paste
    1/2 ts grated onion
Combine ingredients; mix well. Chill

       Anne's Vegetable Dip
      Yield: 2 cups
      1 c homemade mayonnaise
      1 c sour cream
      1 lg garlic clove - peeled and
           -finely chopped
      1 tb finely chopped green onion
      1 tb dijon mustard
      1    chopped fresh parsley
In a mixing bowl, thoroughly combine first 5 ingredients. Pour into
serving bowl, cover and chill until serving time. The flavor improves
if this is made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.

       B-L-T Dip
      1 lb bacon
      2    tomatoes, ripe, diced
      1 c sour cream
      1 c mayonnaise
Fry the bacon very crisp and drain on paper towels. When cool,
crumble into small pieces and set aside. Combine the sour cream and
mayonnaise. Add the bacon and mix well. Just before serving, fold in
tomatoes and stir gently until well distributed.

       Baba Ganouj (Tangy Eggplant Dip)
      Yield: 6 sandwiches
      2 md eggplants
      2 tb tahini
      2    garlic cloves, pressed
      1    juice of 1 lemon
      2 tb chopped fresh parsley (opt)
    1/2 ts salt
      1    black pepper to taste
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole
until eggplant begins to deflate (about 40 minutes). Let cool and
scoop out insides and mash with a fork. Add remaining ingredients and
mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.

       Bacon-Cheese Dip
    1/2 c sour cream
    1/4 lb cheese, roquefort
      3 oz cream cheese
    1/4 ts tabasco sauce
      4 sl bacon cooked crisp
      1 sm garlic cloves diced
    1/4 ts celery seed, whole
Put all ingredients into electric blender and blend until smooth.
Chill and serve with potato chips or crackers. Yeilds 1-1/2 to 2 cups.

AMISH RECIPES:

Cakes, Bread, and Muffin, Corn Fritter Recipes:
AMISH BREAD STARTER
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda
Combine ingredients in large airtight container with lid. Store at room
temperature, do not refrigerate. Stir every day for 17 days. The recipe makes
more than the 1 cup needed. But allows for evaporation. Now the starter is
ready. For the next 10 days handle starter according to the following
instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup
each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1
cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following ingredients: Using
a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts
(optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325
for 1 hour. Cool 10 minutes, remove from pans.

AMISH FRIENDSHIP BREAD
1 c. starter
2/3 c. oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 c. sugar
2 c. flour
1/2 tsp. cinnamon
Dash of nutmeg
Raisins, nuts, dried fruit & grated carrots (opt.)
Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches
each. Bake at 350 degrees for 1 hour or until dry.

AMISH COFFEE CAKE
2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda
Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take
out 1 cup for topping. Dissolve soda in hot coffee and add to the flour
mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and
sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees approximately 30 minutes.
Sprinkle with powdered sugar after baked.

AMISH LEMON SPONGE
2 1/2 c. sifted cake flour
1 tsp. salt
2/3 c. shortening
1/3 c. cold water (approximately)
FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 c. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1 1/2 c. hot milk
Measure sifted flour, add salt and sift again. Cut in shortening using a pastry
blender or two knifes. Sprinkle with water mixing lightly with fork. press
into ball. Makes enough pastry for a 9 inch two crust pie or two shells.
Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in
flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites.
Bake in 400 degree oven for approximately 40 minutes. Serves 6 at 371
calories per serving.

AMISH PUMPKIN BREAD
3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg
Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient
and finally water, stirring just until mixed. Pour batter into two (2) greased
and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.

AMISH MUFFINS
5 c. flour
5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 c. sugar
Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well.
Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes.

AMISH CORN BREAD
1 c. sifted flour
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening melted and cooled
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until
mixed. Add to dry ingredients and beat until smooth. Use greased (bottom
only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

AMISH POPPYSEED BREAD
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs, beaten
1 1/2 c. oil
2 1/2 c. sugar
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavor
1 1/2 tsp. butter flavor
1 1/2 tbsp. poppy seeds
GLAZE:
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. almond flavor
1/2 tsp. butter flavor
1/2 tsp. vanilla
Sift together first 3 ingredients. Add remaining ingredients. Mix and put in
2 greased and floured bread pans. Bake 1 hour at 350 degrees or until
toothpick test comes out clean. Stir all ingredients together. Prick bread
loaves with a fork after baking and pour glaze over while hot.

AROUND THE WORLD:

French Recipes

       Baked Tomatoes With Provençale Stuffing
       4 Servings

      4 md tomatoes - unpeeled,cored,
           -pulp removed
      1 T olive oil
    3/4 c onions,Chopped
      2    cloves garlic,minced
2 1/2 T fresh parsley,Chopped
      2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
    1/2 t salt
    1/4 t black pepper
    3/4 c bread crumbs
    1/4 c plus 2 tablespoons Parmesan
           -cheese
Heat the oven to 375F. Core tomatoes and scoop the insides out to
leave whole shells.
Heat skillet with oil to medium heat and saut onion and garlic for
about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about
4 minutes or until wetness evaporates. Remove from heat and stir in
breadcrumbs and cup measure of the Parmesan cheese. Reserve the
rest of the cheese for later.
Stuff the tomatoes with the mixture and sprinkle evenly with the
remaining measure of Parmesan cheese.
Bake for about 15 minutes.

       Blender Hollandaise
       10 Servings

      4    egg yolks
1 1/2 T lemon juice
    1/4 t salt
        ds cayenne pepper (or white)
           -pepper
      1 T water,boiling
    1/2 c butter,hot but not brown
Put yolks, lemon juice and seasonings in blender. Heat butter and
water separately, taking great care not to burn the butter. Blend egg
mixture on high for about half a minute, then with blender still on high,
add boiling water and half of the butter, very slowly and in a steady
stream, then the rest of the butter can be added more quickly. The
heat from the boiling water and the hot butter should cook the yolks
and create a satin- smooth mixture. Serve immediately or keep warm
in a bowl set in another bowl of hot water.
Yields: 1 1/4 cups

       Brioches
       12 Servings

2 1/4 c flour,Sifted
    1/2 c milk
           to lukewarm (or 105 to)
           -Heated
           - 115 de
      1 pk active dry yeast
      1 T sugar
      3    egg yolks
      1    whole egg
      6 T butter,melted and cooled
In a large mixing bowl, place flour. Make a well in the center and
pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and
let stand until foamy (about 5 minutes). With 2 spoons stir together
liquid and dry ingredients. Cover with a tea towel and let stand in a
warm place until mixture bubbles and rises slightly (about 25
minutes).
Mix in egg yolks and butter. Add lukewarm milk, a little at a time,
until a workable dough is formed. With a wooden spoon, work dough
until smooth and shiny, (5-10 minutes). Cover with a tea towel and
set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours).
Preheat oven to 400 degrees. Punch down dough.
With a teaspoon scoop out pieces of dough about the size of an egg
and form them into balls. Place balls well spaced on an ungreased
baking sheet. Crack the whole egg into a small bowl and beat well;
brush tops of balls. Let stand in a warm place 15 to 20 minutes, then
brush with egg again. Place in oven and immediately reduce oven
temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let
cool on a wire rack.

       Cabbage Stuffed With Provençale Stuffing
       4 Servings

      2 c Provençale Stuffing,(see
           -recipe)
      8 lg green cabbage leaves
    1/2 c smoked Provolone,Grated
           -cheese
    1/2 c dry white wine,water or
           -broth
      1 lg tomato,peeled and chopped
    1/4 t caraway seeds
           Salt
           Black pepper
Heat oven to 350F. Prepare Provenale Stuffing. Steam cabbage leaves
for about 4 minutes. If you have trouble removing them from the head
without cracking them, remove the core from the cabbage head and
place the entire head in the steamer for 5 to 6 minutes. The leaves
should come off easily now. Put about 3 1/2 tablespoons of stuffing at
the base of each leaf and roll up the leaf. Pour wine or broth into a
buttered baking dish, sprinkle tomato, caraway seeds into it and place
the rolled cabbage leaves into the liquid so they can't roll open.
Sprinkle the cabbages with a little salt and black pepper. Cover and
bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with
Provolone cheese and bake another 5 minutes. Serve warm.

      Cervelles En Matelote
       6 Servings

      2 c macon (or burgundy)
      1 c brown stock,or canned
           -bouillon
    1/4 t thyme
      4    sprigs parsley
      1    bay leaf
      1 cl garlic,mashed
1 1/2 lb calve's brains,soaked and
           -peeled
    1/2 T tomato paste
      2 T flour,mashed to a paste w/
      2 T butter,softened
      1    salt and pepper
     24 sm onions,brown-braised
    1/2 lb fresh mushrooms,sauteed in
           -butter
      2 T butter,Softened
     12 lg croutons
      2 T parsley,minced
Bring the wine and stock to the simmer with the herbs and garlic.
Add the brains, bring to the simmer, and cook uncovered at just below
the simmer for 20 min. allow the brains to cool in the soaking liquid for
20 min so they absorb flavor and firm up. Drain them, slice into 1/2"
slices and arrange in a serving dish.
Beat the tomato paste into the cooking stock and boil down rapidly
until the liquid is reduced to 1 1/2 cups. Off heat, beat in the
flour-butter mixture; boil, stirring, for 1 min. Correct seasoning.
Arrange the brown braised onions and sauteed mushrooms around the
brains and strain the sauce over them. If not served right away, film
the sauce with a spoonful of stock or melted butter.
Just before serving, set over low heat to warm throughout for 3-4 min
without simmering. Off heat, tip dish, add butter and baste brains and
vegetables with the sauce until the butter is absorbed. Decorate with
croutons [shaped white bread sauteed in clarified butter] and parsley.
Serve over rice or with parsley potatoes and green beans with a light
red Burgundy or Macon.

       Chicken Marengo
       4 Servings

      1    whole frying chicken,cut
           -into pieces
      4    cloves garlic,crushed
      2 T olive oil
    1/2 sm onion,thinly sliced
    1/4 t thyme,Dried
           or 1/2 tsp. fresh thyme
      1 t salt
    1/8 t black pepper
    1/2 c dry white wine
      1 c Italian plum tomatoes
           -peeled,core,chopped
      1 T tomato paste
    1/2 sm onion,thinly sliced
      1 T butter
    1/2 lb mushrooms,sliced
    3/4 c black olives,pitted
    1/2    lemon,juiced
Saut onions and crushed garlic cloves in a kettle or deep iron
skillet in olive oil until lightly browned; remove and brown chicken
pieces well on all sides. Mix together tomato paste and chopped
tomatoes, stir in wine, browned onions and garlic, and seasonings
(except parsley). Top chicken pieces with liquids mixture. Cover tightly
and simmer for 45 minutes. As the chicken is simmering, in a separate
skillet saute the remaining onions and mushrooms in butter until
golden. Add olives and lemon juice to the mixture. Add this to the top
of the chicken in the kettle, cover and cook another 15 - 20 minutes.
Sprinkle with parsley and serve. Or, even better, prepare this a day
ahead and the flavors will be further enhanced.

CANDY:

PECAN PRALINES

1 cup of brown sugar
1 cup of sugar
1 cup of milk
1 tablespoon of maple syrup
1 tablespoon of butter
1/8 teaspoon of salt
1 cup of chopped pecans

Combine sugars and milk. Cook over low heat, stirring constantly until sugars
are dissolved and mixture boils. Cook until thermometer registers 224. Add
butter and pecans. Cook until a small amount of mixture forms a soft ball when
dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat
until thick. Drop on a buttered surface and flatten out into patties.

RASPBERRY DIVINITY

3 cups of sugar
1 – 3 oz. Package of raspberry gelatin
1/2 cup of flaked coconut
2 egg whites, stiffly beaten
3/4 cup of light corn syrup
1 cup of chopped pecans
3/4 cu of water

Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly.
Reduce heat and cook to hard ball stage. Combine beaten egg whites and
gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg
whites, beating until candy loses gloss and holds shape.    Fold in coconut and
nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped
nuts and coconut.

CHOCOLATE TURTLES

For The Turtles:

2 squares of chocolate
1/2 cup of margarine
2 eggs
3/4 cup of sugar
1 cup of flour
1 teaspoon of vanilla

For The Icing:

1/2 square of chocolate
1/2 cup of brown sugar
1/4 cup of water
2 1/2 tablespoons of butter
Powdered sugar

Melt 2 squares of chocolate and 1/2 cup of margarine. Beat 2 eggs. Add sugar.
Fold chocolate mixture into egg mixture. Fold in 1 cup flour and 1 teaspoon
vanilla. Drop by teaspoon on hot waffle iron (low). Bake 50 seconds. Cool and
frost.    ICING: Boil chocolate, brown sugar, water, and butter 3 minutes. Take
off heat. Add powdered sugar until thick. Put on turtles. Sprinkle with ground
nuts.

COCONUT BON BONS

3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
4 cups of flaked coconut
1 – 16 oz. package of powdered sugar
1 teaspoon of almond extract

Stir together the instant potatoes, coconut, powdered sugar, and the almond
extract, mixing thoroughly.
Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet
chocolate chips and 1/3 of a bar of paraffin was in a double boiler. Shape the
coconut mixture into small balls and dip in the melted chocolate. Lay on waxed
paper until cool.

MARTHA WASHINGTON CANDY

1 can of Eagle Brand milk
2 lbs. of powdered sugar
1 stick of margarine, melted
1 teaspoon of vanilla
1 lb. of pecans, chopped
1/4 lb. of paraffin wax
1 giant package of semi-sweet chocolate chips

Mix the first five ingredients together well. Shape into small balls and drop on
wax paper and chill in ice box.

Melt wax and chocolate chips in double boiler and dip candy with a toothpick in
chocolate then set on the wax paper.

OLD FASHIONED PEANUT BRITTLE

2 cups of sugar
1 cup of water
1 tablespoon of butter or margarine
1 to 2 cups of peanuts
1 cup of light corn syrup
3/4 teaspoon of salt
1 teaspoon of soda

Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. Heat
until thermometer reaches 236 degrees (takes 15 to 20 minutes). Add butter and
salt. Add soda last, stirring. Pour into cookie sheet.

BONUS.... MORE CANDY... LOL

Candy Bars

                  Almond Chocolate Coconut Cookies I

"Light cookie with the taste of an Almond Joy candy bar."
Original recipe yield: 4 dozen.

INGREDIENTS:
4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds

--------------------------------------------------------------------------------

DIRECTIONS:
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

                  Almond Chocolate Coconut Cookies II

"These cookies are easy to make and delicious." Original
recipe yield: 4 dozen.

INGREDIENTS:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

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DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking
soda and salt, stir into the creamed mixture until well blended. Finally, stir in the
chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared
cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet
for 5 minutes before removing to a wire rack to cool completely.

           Almond Coconut Chocolate Cookie Balls

“These little cookies taste a lot like the popular candy
bar.” Original recipe yield: 3 to 4 dozen.”

INGREDIENTS:
2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 cups flaked coconut
1 teaspoon vanilla extract
1 pinch salt
1 cup whole almonds

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment
paper.
In the top half a double boiler melt the chocolate and condensed milk, stirring
frequently.
Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix
well until the coconut is completely coated. Drop dough by teaspoonfuls onto the
prepared baking sheet. Press one whole almond into the top of each cookie.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the
bottoms tend to burn easily. Remove from oven and cool.

                         Babe Ruth Bars

"These taste like the candy bar." Original recipe yield: 18
bars.

INGREDIENTS:
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

--------------------------------------------------------------------------------

DIRECTIONS:
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown
sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and
quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool
completely before cutting into bars.

                          Candy Bar Bars

"Chocolate and peanut butter reminiscent of candy bars."
Original recipe yield: 40 bars.

INGREDIENTS:
2/3 cup butter
1 cup packed brown sugar
1 tablespoon vanilla extract
1/2 cup light corn syrup
4 cups quick cooking oats
1 cup semisweet chocolate chips
2/3 cup crunchy peanut butter

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F. Lightly grease a 9" x 13" pan.
In a large mixing bowl, cream the butter and sugar together.
Mix in the vanilla, corn syrup and oats.
Pat this dough into the greased pan. Bake for 15-16 minutes (don't overbake).
Meanwhile, over low heat melt together the chocolate chips and peanut butter.
Allow the cookie base to cool slightly, then spread the chocolate peanut butter
mixture on top. Cool completely and cut into bars.

                     Cashew Caramel Bars

"This cashew-caramel combination is reminiscent of a candy
bar." Original recipe yield: 30 bars.

INGREDIENTS:
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped cashews
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup chopped cashews
1/4 cup packed brown sugar

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in
the nuts and sift the flour with the baking powder and salt. Add to egg mixture and
blend well. Press into the bottom of the greased pan.
Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and
cashews into the melted butter.
Spread over baked pastry and place under a broiler for about 1 minute, until topping
bubbles and becomes brown. Cut into bars while warm. Let cool in pan.

WOULD YOU BELIEVE..... CHEESECAKE!

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese
and brown sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur;
pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F. Combine sour cream and granulated sugar; carefully spread over
cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond flavored liqueur.

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can
be done. ** These cookies should be chocolate cream filled cookies and should be
coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-
inch springform pan. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill
until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese mixture over crust. Top with
cookies and reserved cream cheese mixture. Chill until firm.

Creamy Chilled Cheesecake

1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form
pan. Soften
gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar,
mixing at
medium speed on electric mixer until well blended. Chill until slightly thickened; fold
in whipped
cream. Pour over crust; chill until firm. Top with strawberries before serving.

Chocolate Raspberry Cheesecake

1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream
cheese and melted chocolate, mixing at medium speed on eletric mixer until well
blended. Add Red Raspberry preserves; mix well. Drop rounded measuring
tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do
not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream
over low heat stirring until smooth.
Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped,
raspberries and
fresh mint leaves, if desired.

Arizona Sunset Cheesecake
Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened
Cranberry Glaze Filling
1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice
White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish
Whipped Cream
Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board, place flour, pecans, and sugar in the center of the
surface and mix together. Form a small depression or well in the center of the
mound. Add the egg yolk and the softened butter to the well, then blend these with
the dry mixture. Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
should have a circle of about 11 inches in diameter. For best results, roll out your
dough between 2 sheets of waxed paper, then peel away the paper and cut the crust
in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust
several times with a fork to keep the crust from puffing up during the baking. Place
the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool. Using the leftover dough, line the sides of the springform pan. Press
the dough against the sides of the pan, smoothing it so as to have a continuous layer
of crust all the way around the sides of the pan. Make sure that the side crust meets
the bottom crust all the way around. Brush the reserved egg white onto the shell,
covering the bottom and sides. This will seal the dough and keep it from becoming
soggy. Set aside until ready to use.
Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small
saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly,
until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.
White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3
Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside
the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar,
grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the
melted white chocolate and then the eggs, one at a time, beating just until
combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes
(the top will be dry and the sides puffed slightly - the center will not be set). Move
cheesecake to a wire rack and cool completely to room temperature. Chill in the
refrigerator overnight.
Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat
until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour. Turn over the top layer of oranges and cook until the
oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a single
layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick,
about 6 minutes. Loosen and remove the sides of the springform pan. Set the
cheesecake on a serving dish. Overlap the candied orange slices around the top of
the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange
slices. Drizzle any remainder over each serving. Garnish: whipped cream.
NOTE: You may substitute grapefruits for the oranges in the Candied Oranges
Topping if you prefer.

Chocolate Chip Cheesecake Supreme
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at
350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and
pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint
leaves, if desired.

CHICKEN RECIPES:

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover
chicken and refrigerate overnight.    Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool
and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.

------------------------

ORIENTAL CHICKEN WINGS

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.

------------------------

APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup
mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each
piece and serve.

------------------------

CHICKEN WINGS

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic
powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings
on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.

------------------------

HOT-N-SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and
melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and
heat thoroughly.

------------------------

CHICKEN BITS

Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in
seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on
ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.

------------------------

SPICY CHICKEN WINGS

1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken
wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine
and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven
for 1 hour. Serve warm.

------------------------

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax
paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce
mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.

Use 13"x9" baking dish. Yield: 24 appetizers.

TERIYAKI CHICKEN WINGS

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery
seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing
tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and
place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from
heating element. Brush occasionally with marinade.

------------------------

HOT CHICKEN WINGS

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and
then serve.

CHINESE COOKING:

ALMOND CHICKEN

1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil

~~Marinade~~

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

~~Seasoning sauce~~

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Cut chicken into 1” cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour.

Heat oil in wok, add chicken and stir-fry until browned. Remove
chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegtables are crisp-tender. Combine
ingrediants for seasoning sauce in a small bowl, mix well and add to
wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until
coated with sauce. Add almonds, mix well and serve hot. Serves 4

ALMOND COOKIES

1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

Preheat the oven to 375 degrees.

In a large bowl with electric mixer, cream together the shortening and
sugar, then beat in the eggs, one at a time, and mix well. Add the
almond extract.

In another bowl, sift together the flour, baking soda, and salt. With a
wooden spoon, gradually stir the flour mixture into the shortening. The
dough should be fairly firm. Divide the dough in half and roll each into
a log, about 1-1/2 inch in diameter. Wrap in waxed paper and
refrigerate for 4 hours. Cut the dough crosswise into 1/4 inch thick
slices. Place cookies on an ungreased cookie sheet. Top each cookie
with an almond half.

Brush cookies lightly with beaten egg. Bake for about 10 minutes, or
until light golden brown.

ASPARAGUS AND SESAME CHICKEN SOUP

2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt

Wash chicken, remove fat pockets, pat dry, and chop into bite-size
pieces. NOTE: if tempted to use breast Meat without bones, please
don’t; bones add to body and flavor of Soup.

Peel and slice ginger root. Wash and cut asparagus into 2" sections.

Braising: Heat wok to medium Hot. Add sesame oil. Start braising
chicken a few pieces at a time when oil begins to smell. Sesame oil will
burn at lower temperature than other cooking oils, so avoid Hot wok.
After browning lightly, return chicken pieces to wok; add ginger slices,
sherry and salt.

When sherry boils, add water and Sugar. Turn up heat, bring to boil,
then reduce heat to simmer, cover and simmer for 30 minutes. Add
mushrooms and asparagus, simmer for another 15 minutes. Transfer
to covered Soup tureen (or put plate on top of Soup bowl), place in
steamer on low, and hold until ready to serve. You can make this Soup
in large Sauce pan, if wok is needed for something else.

ASSORTED VEGETABLES IN A CLEAR SAUCE

2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste

Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don't cut into center core). Carrots
should look like little flowers. Parboil turnip & carrots in stock until
barely tender. Remove from stock & plunge pieces into cold water;
drain.

Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together
fresh ginger root & Tientsin preserved Vegetable. In a small pan or
beaker on med heat, render pieces of chicken fat. Stir-frying: Add
peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat
or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &
water chestnuts, stir-frying until they are Hot. Add ginger mixture,
then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & Sugar;
bring to boil. Add turnips & carrots.

Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients
out of liquid, & dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick Soup. Recombine,
then mix in chicken oil. Place on serving platter.

AUTHENTIC FRIED RICE

2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts

Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan. Add rice, pork and peas and stir-fry for about 2 minutes.
Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten
eggs over the mixture, continue to cook until eggs are done, about 1-2
minutes. Serves 4.

BARBECUED LAMB ON SKEWERS

2 lb Stewing Lamb, cut in 1 1/4" cubes
1/2 tsp Cayenne and
4 tbsp Fresh lemon juice
1/4 tsp Salt
3 Cloves Garlic, minced
1 pinch Sugar
1 tbsp Hot Chili oil (or 1 tbsp Salad oil)

Combine all ingredients and marinate Lamb cubes for 2 hours in
covered bowl. Drain Lamb, reserving marinade for basting during
barbecuing. Skewer Lamb; you should have enough for two skewers
per serving. Barbecue until browned, but still juicy. Overcooking
will dull flavors. Serve with nang (Moslem Bread) or shao bing (baked
sesame rolls).

BASIC WON TON

10 Chinese mushrooms, small
1 tsp Salt
1/4 lb Prawns
1/2 tsp Sugar
5 Fresh water chestnuts (OR 7- canned ones)
1 tsp Thin soy Sauce
1 tsp Oyster Sauce
1/2 lb Ground Pork
Dash of pepper
1 Green onion, finely chopped 1
1/4 tbsp Cornstarch
1 pk Wonton skins
1 sm Egg

Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,
and discard stems; then, chop into very small pieces. Shell, devein
and wash prawns. Chop into very small pieces Peel and crush water
chestnuts with the flat side of the cleaver. If you don't have a cleaver,
chop the water chestnuts into very fine pieces. Combine mushrooms,
prawns, water chestnuts, Pork and green onion. Add all other
ingredients and mix well.

1 tsp of filling is used for each won ton. With one corner of the wonton
skin toward you, place 1 tsp of filling about an inch from the corner.
Fold one corner to cover the filling. Fold once more...about 3/4 inch.
Turn the won ton so that the triangle is toward you. Dampen the left
corner with a little water. Swing the right corner away from you and
place it on top of the dampened left corner. As you make this fold,
simultaneously pull the filling toward you with your middle finger, you
should finish with a little "hat-like" effect.

CULINARY DELIGHTS:

    Agnolotti Di Ricotta E Spinaci

      1 lb flour
      6 oz sweet cream butter
      8    eggs
      3 pn salt,to taste
     15 oz ricotta cheese,dry as
           -possible
      2 oz spinach,trimmed,washed
     13 oz Parmesan cheese,grated
      1 pn black pepper,to taste
      2 pn nutmeg,to taste
      1 qt heavy cream
      4 oz mascarpone cheese
      2 pn white pepper,to taste
STEP ONE: The Dough--
Combine the following ingredients: 1 pound bleached flour, 2 ounces
sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow
the butter to be incorporated inside the dough. Wrap the dough in a towel
and let it rest, for at least one hour, inside the refrigerator.
STEP TWO: The Filling--
For the filling, steam the spinach and chop it very fine. In a bowl,
beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch
each: salt, black pepper, and nutmeg. Add 15 ounces dry ricotta cheese and
mix very well, but not too long. If you mix it too much, the mixture will
become liquid.
STEP THREE: The Agnolotti--
Roll out the dough in a thin layer and brush it with an egg wash (made
from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the
spoon on the dough and cover it with another layer. Cut with a round
pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook
in boiling water until the agnolotti come to the surface of the boiling
water.
STEP FOUR: The Sauce--
For the sauce, bring 1 quart heavy cream to a slow boil and add 4
ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces
mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper.
Boil slowly for five minutes, constantly stirring with a wooden spoon.
Serve agnolotti on warm plates with warm sauce.

       Ahi Tuna In Mustard Crust With Red Pepper Nage
     16 oz sushi-quality tuna,cut in
           -8-oz.,Slices
      4 oz Dijon mustard
      1 c seasoned bread crumbs
           -seasonings follow
      1 ds cumin
      1 ds yellow mustard seed
      2    cloves garlic,minced
      1 ds fresh thyme
      1 ds cayenne pepper
      1 ds salt
      1 ds black pepper
-- This recipe calls for "Red Pepper Nage," the recipe for which is
provided in this cookbook.
Prepare breadcrumbs in the usual manner, using the spices listed. Brush
the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over
the mustard. Cook the tuna to the desired degree of doneness, which is
preferably rare.
Serve with Red Pepper Nage.

       Almond Meringue

      6    Egg whites,at room temp.
2 1/2 T Sugar
2 1/2 c Sugar,powdered, sifted,
           -- plus more as needed
    3/4 c Almonds,ground, blanched
Preheat the oven to 325 F. Cut out three 10-inch parchment paper
circles and one 10-inch cardboard circle. Set the parchment circles on
baking sheets.
Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons
of sugar and continue beating until stiff. Combine 2 1/2 cups of
powdered sugar and ground almonds; fold into egg whites.
This mixture can now be used to form layers, or designs or
whatever your choose. Simply spoon mixture into a pastry bag fitted
with the tip of your choice, and pipe your designs onto parchment paper
covered baking sheets.
Dust lightly with powdered sugar (optional.) Then bake the your
meringue until crisp and very lightly golden (for designs about a half
inch thick, it takes 25 to 30 minutes.)
Cool on the finished baked meringue on racks.

    Almond-Anaheim Dressing For Tejas Smoked Turkey Salad

1 1/2    whole Anaheim chili peppers
    1/4 c almond slivers,blanched &
           -toasted
      1 T white wine vinegar
      1 T lime juice
      1 c corn oil
STEP ONE: Prepare the Chiles--
Roast chiles over an open flame until the skin blisters. Then place
them in a covered bowl or plastic bag until the skin begins to loosen. Peel and
seed.
STEP TWO:
Place chiles, almonds, vinegar, and lime juice in the bowl of a food
processor fitted with a metal blade. Puree. Then, with the motor
running, slowly add oil until the mixture has thickened.
Serve with "Tejas Smoked Turkey Salad" recipe in this cookbook.
Serving Ideas : See recipe for "Tejas Smoked Turkey Salad."

       Alpine Mushroom Salad

      2 c chanterelle mushrooms
           -quartered
      1 c porcini mushrooms,cut into
           -large dice
      1 t garlic,chopped
      1 c tomatoes
           -peeled,seeded,diced
      2 T fresh basil,chopped
      3 T olive oil
      3 T lemon juice
      1 T balsamic vinegar
    1/2 c sun-dried tomatoes,diced
    1/4 c Italian parsley,chopped
Preheat oven to 400 degrees F. On a sheet pan, place the mushrooms,
garlic, and olive oil. Toss. Season. Bake in oven until light brown. Remove.
Toss with remaining ingredients. Keep at room temperature.
Serving Ideas : Serve with "Slow Smoked Beef Tenderloin"--see recipe.

      Apple Pan Dowdy

           Butter (for ramekins)
     12 sl Bread,white, firm
      6 T Butter,unsalted, or more
           Sugar
      4 lg Apples,baking (Rome or other not-too-tart variety) peeled,cored, quarters cut
cross-wise into 1/4-inch,Slices
      3 T Molasses
    1/2 c Sugar,light brown, firmly
           --,Packed
    1/2 t Cinnamon
    1/4 t Nutmeg,finely grated
      3 T Rum,dark
      2 T Juice,lemon
      1 T Vanilla
      5 T Butter,unsalted, chilled
           -- cut into small pieces
      1 c Cream,whipping, lightly whipped,sweetened with sugar
Preheat the oven to 375 F.
Butter six 8-ounce ramekins or souffle dishes. (Ramekins are
round cup-cake-like porcelain cups <only a bit larger> that are used
to bake souffles, and such.)
Use a cutter to cut slices of bread into 12 rounds that fit into
the dishes you've chosen to use. Spread the rounds with softened
butter on both sides, and sprinkle 1 side of each round with a little
sugar.
Place 1 bread round in each dish, sugared side down. Reserve 6
of the rounds for tops.
Toss your sliced apples with molasses, brown sugar, cinnamon,
nutmeg, rum, lemon juice, vanilla and pieces of butter until well
coated.
Spoon the apple mixture into the ramekins filling them nearly
full and spooning some of the juices over the top.
Top each dish with a reserved bread round, sugared side up.
Place the ramekins in a roasting pan and then place the pan on the
center rack of the oven.   Pour an inch of hot water into the
roasting pan around the ramekins.
Bake until the bread tops are golden brown, about 25 minutes.
Serve warm in ramekins with whipped cream on the side.

MOM'S FAVORITE DISHES:

Beef

Beef Stroganoff

2 tbs oil 2 rashers bacon, chopped
1 onion, chopped 2 cloves garlic, crushed
500g topside steak, cut 45g marg
into strips 250g mushrooms, sliced
2 tbs flour 375ml Carnation Milk
2 tbs brandy(optional) 2 tsp French mustard
1tsp Worchestershire 1⁄4 cup tomato paste
sauce salt, pepper
Heat oil in pan, add bacon, onion & garlic, cook over low heat 5 mins,
Stirring occasionally, remove from pan. Heat remaining oil in same
pan, add meat, cook quickly until golden, remove. Melt margarine,
add mushrooms, cook 2 mins, stir in flour, cook 2 mins. Add
Carnation milk and remaining ingredients, bring to boil, stirring.
Return onions & meat to pan, simmer 5 mins. Serve with noodles or
rice. Serves 4

Beef Curry

500g blade steak 1 tbs margarine
1 lge onion,finely chopped 1 clove garlic, crushed
1 tbs ground coriander 1 heaped tsp ground turmeric
1⁄2 tsp ground black pepper 6 thin slices fresh root ginger
2 fresh green chillies, finely pinch of ground chillies
chopped 2 tsp desiccated coconut
1 1/4 cups water salt
1⁄2 cup coconut cream
Melt the marg in a large heavy pot, then gently sauté the onion &
garlic for 3-4 mins. Add the coriander, turmeric, cumin, pepper,
ginger, chopped and ground chillies and the steak. Stir to coat the
steak and let it cook for another 5 mins. Pour in the water, cover and
simmer over a low heat until the steak in tender. When it is almost
cooked, sprinkle with the coconut and stir in the coconut cream.
Continue cooking until done. Just before serving, sprinkle with a little
salt.

Bolognaise Style Stir Fry

500g beef strips 1 tsp sesame oil
1 tsp crushed garlic vegetable oil
1 handful of diced capsicum1 cup sliced mushrooms
1 cup chopped tomatoes tomato paste
slurp of red wine chopped basil
Mix meat strips with sesame oil and garlic. Heat a little vegetable oil
in a wok on high. Stir-fry meat strips in small batches 1-2 mins.
Remove each batch when cooked and allow wok to reheat before stir-
frying the next batch. Remove all meat from wok. Heat a little extra
oil and stir fry capsicum and mushrooms. Return meat to wok. Stir
through tomatoes, a little tomato paste, a slurp of red wine and a
scattering of chopped basil. Serve with spaghetti or fettuccine and a
salad.

Marengo Style Beef or Lamb

750 g meat, cubed oil
1 onion, sliced or chopped crushed garlic
dried mixed herbs 1 pkt French Onion
Soup
1 cup button mushrooms 1 handful sliced celery
1 can tomatoes white wine
Heat a little oil in a deep sided pan on high & fry 1 onion for 1-2
mins. Remove, set aside. Brown meat in batches. Return browned
meat and onion to pan. Add some crushed garlic, a sprinkling of dried
mixed herbs, French onion soup, mushrooms and celery. Pour in a
can of tomatoes with their juices and a slurp of white wine. Serve with
vegetables.

Beef: Creamy Mushroom Lasagne
Creamy Mushroom Lasagne
60 g marg 500g sliced mushrooms
1⁄2 cup plain flour 3 cups milk
salt & pepper
Meat Sauce:
1 tbs oil 2 onions, finely chopped
500g mince 575g jar pasta sauce
250g pkt curly lasagne sheets 1 cup grated cheese

Melt marg in a pan, add mushrooms & cook 3-4 mins. Add flour, mix
well.   Cook
1-2 mins. Add milk gradually, stir over a mod heat until mixture is
thick & smooth, season to taste.
Meat Sauce:
Heat oil, add onion & mince & cook over mod heat for 5-6 mins. Add
pasta sauce & simmer for 20 mins. Layer lasagne, half the meat sauce
in a 35 x 25 x 6 cm greased baking dish, add half the mushroom
sauce, repeat layers. Top with cheese. Bake 30-35 mins @ 180 o C

Beef: Sausage Casserole
Sausage Casserole
8 thin sausages 1 med potato
1 onion, sliced 1 clove garlic, crushed
1 green capsicum, chopped 1 Pkt Tomato & Vegetable
Soup
1 3⁄4 cups water 1 300g can red kidney
beans,drained
Prick sausages and cook in microwave, approximately 8 mins on
High, turning after 4 mins. Slice diagonally. Place potato, onion,
garlic & green capsicum in a casserole dish, cover & cook on High for 5
mins. Add sausages, soup mix & water & mix well. Cover & cook on
High for 5 mins then Medium for 15 mins, adding kidney beans during
the last 5 mins, stirring 2 - 3 times. Serves 4

PUMPKIN:

Pumpkin Pie

3 eggs, slightly beaten
2 cups of pumpkin
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/2 cup of corn syrup
1 teaspoon of vanilla
1 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of ground cloves

With mixer or blender, mix above ingredients. Pour into prepared pie crusts
and bake at 350 for approximately 40 minutes. Makes two pies.

Pumpkin Pie Bars

1 (18 1/2 oz.) box of yellow cake mix
1/2 cup of butter or margarine, melted
4 eggs
1 (30 oz.) can of solid pack pumpkin (3 cups)
1 cup of sugar, divided
1/2 cup of light brown sugar (firmly packed)
2/3 cup of evaporated milk
1 1/2 teaspoons of cinnamon
1/2 cup of chopped walnuts
1/4 cup of butter or margarine, softened

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan.
Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg.
In a large bowl, stir together remaining cake mix, melted butter and beaten
egg. Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs.
Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and
cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add
remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.
Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.

Pumpkin Pie Cake

4 eggs
1 1/4 cups of sugar
1 large can of evaporated milk
1 teaspoon of cinnamon
1 (No. 303) of can pumpkin

Mix above ingredients and pour into an ungreased 13 x 9 inch pan. Sprinkle
over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1
cup chopped nuts. Bake 1 hour at 350 degrees or until knife comes out
clean. Serve plain or with whipped cream topping.

Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
1 lb. of cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish

Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food
processor and process until finely chopped, about 20 seconds. Pour into
large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well
to combine. Turn mixture into 10 inch pie dish and press evenly against
bottom and sides to form crust. Bake for 10 minutes. Set aside to cool.
(Leave oven on.) In large bowl, beat cream cheese and brown sugar until
soft and well blended. Stir in sour cream and pumpkin. Gradually beat in
eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on
baking sheet and pour in filling. Bake in middle of oven for 45 minutes or
until filling is set. Let cool on rack. Arrange pecan halves around edge of
pie. Makes 12 servings.

Traditional Pumpkin Pie

1 (9") pastry shell
1 (16 oz.) can of pumpkin
1 (14 oz.) can of sweetened condensed milk
2 eggs
1 teaspoon of ground cinnamon
1/2 teaspoon each of ground ginger, nutmeg & salt

In large bowl combine all ingredients except pastry shell; mix well and turn
into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to
350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1" from
edge comes out clean. Cool before cutting. Garnish as desired. Refrigerate
leftovers.

Paradise Pumpkin Pie

1 (8 oz.) pkg. of cream cheese
1/4 cup of sugar
1/2 teaspoon of vanilla
1 egg
1 (9 inch) pastry shell, unbaked
1/2 cup of sugar
1 teaspoon of cinnamon
Dash of salt
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
2 eggs, slightly beaten
1 cup of evaporated milk

Heat oven to 350 degrees. Combine softened cream cheese, sugar, and
vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom of
pastry shell. Combine remaining ingredients; mix well. Carefully pour over
cream cheese mixture. Bake at 350 degrees one hour and 5 minutes or until
done. Cool; brush with maple syrup and garnish with nuts, if desired. Enjoy
and Eat!

Maple Golden Pumpkin Pie

1 1/2 cups of pumpkin, cooked and strained
1/3 cup of white sugar
2 tablespoons of brown sugar
2 1/2 tablespoons of maple syrup
1/2 teaspoon of salt
1/4 teaspoon of ginger
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg (keep on the generous side with these spices)
1 3/4 cups of light cream (or half rich cream)
2 eggs, slightly beaten

Scald the cream and add to the pumpkin, which has been mixed with the
maple syrup and dry ingredients. Add the lightly beaten eggs. Pour into a
short, uncooked crust and bake at 450 degrees for 20 minutes, then reduce
heat to 350 degrees and bake for about 30 minutes.

Pumpkin Chiffon Pie

1 (9") graham cracker pie shell
1 env. of unflavored gelatin
1/2 cup of light brown sugar, firmly packed
1/2 teaspoon of salt
1 1/2 teaspoon of pumpkin pie spice
Whipped cream (optional)
2 tablespoons of light molasses
3 egg yolks, slightly beaten
1/2 cup of milk
1 1/4 cups of canned pumpkin
3 egg whites
1/2 cup of granulated sugar

Prepare pie shell. Refrigerate until needed. In small saucepan, combine
gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks,
milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat.
Transfer to medium bowl, cool, then refrigerate, covered until firm.
Meanwhile in small bowl, beat egg whites until foamy. Gradually beat in
sugar, 2 tablespoons at a time, beating well after each addition. Continue to
beat until stiff peaks form when beater is raised. Beat pumpkin mixture until
smooth. Gradually beat egg-white mixture into pumpkin mixture, only until
just combined.   Turn mixture into pie shell, refrigerate until firm, about 2
hours. (See note below.) Serve garnished with whipped cream, if desired.
Note: If filling is too soft to mound when turned into pie shell, refrigerate
about 10 minutes, then turn into pie shell.

Thanksgiving Pumpkin Pie

1 cup of half & half
3/4 cup of sugar
1/2 teaspoon of salt
1 1/2 teaspoons of pumpkin pie spice (or 1/4 teaspoon cinnamon & 1/4
teaspoon nutmeg)
1 cup of Libby's pumpkin (1/2 of a 16 oz. can)
1-2 tablespoons of sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9" pie pan

Preheat oven to 450 degrees. In a small saucepan, scald the half & half.
(Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine
the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well.
After removing the skin off of the half & half, add it to the mix. Blend in a
mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch
pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at
325 degrees, or until a table knife comes out clean from the middle of the pie.

Pecan Pumpkin Party Pie

1/2 cup of sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
1 cup of pumpkin
1/4 teaspoon of ginger
1/4 teaspoon of cloves
1 cup of whipping cream

For The Edging:

1/4 cup of brown sugar
1 tablespoon of water
2 tablespoon of butter
1/2 cup of chopped pecans
1 prepared graham cracker crust, (no sugar added), in pan and refrigerated

Cook sugar, pumpkin and spices on low heat for 3 minutes. Cool. While
cooling, whip whipping cream with 1 tablespoon sugar and a few drops of
vanilla, and add to cooled pumpkin mixture. Pour into prepared graham
cracker crust, and return to refrigerator. Edging: Cook sugar, butter and
water on low heat 1 1/2 minutes. Remove from heat and stir in pecans. Cool
and spoon around edge pie. NOTE: Can be doubled and made in a long pan
if desired. Keep refrigerated until ready to serve.

SIZZLING BREAKFAST:

Seared Peach Pancakes

Makes 8 servings
Ingredients
4 medium peaches, nectarines, or apples
2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking soda
3   eggs
1-3/4 cups milk
2 Tbsp. butter, melted
1 Tbsp. malt vinegar
   Butter
   Maple syrup
Directions
1. Slice fruit crosswise about 1/4 inch thick, cutting around pit to form rings. For apples, core and
slice crosswise; set aside. In a bowl combine flour, sugar, and baking soda. Make well in center
of flour mixture; set aside.
2. In another bowl whisk together eggs, milk, melted butter, and vinegar. Add egg mixture to flour
mixture. Stir until moistened.
3. Add about 1 teaspoon butter to a hot, large nonstick skillet or griddle.
Place a peach slice on hot skillet. Pour or spread a scant 1/4 cup batter over peach slice.
Cook over medium heat about 2 minutes on each side until pancakes are golden brown, turning
when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter
and peach slices; add butter to skillet as needed. Serve warm with maple syrup.
Makes 8 servings.
Test Kitchen Tip: To slice peaches or nectarines into rings, slice the fruit crosswise around the pit,
then peel off the ring. If you use apples, core the fruit first, then slice into rings.

Acapulco Baked Eggs

Ingredients:
8 large eggs
2 tablespoons butter or margarine
6 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup extra-sharp cheddar -- shred
1 4 ounces can green chiles -- chopped
tomato sauce, ketchup
chili or taco sauce -- optional
tomatoes; sliced -- garnish
Cooking Directions:
Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan
to distribute butter evenly. Slightly beat eggs, milk, salt and pepper.
Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set.
Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom
of pan several times to break up mixture. Bake, breaking up mixture again
several times, for 5 more minutes or until of desired doneness. Serve with
tomato sauce, ketchup or chili sauce, if used. Garnish with sliced
tomatoes.

All-In-One-Breakfast

Ingredients:
1 slice whole wheat bread -- toasted
1 teaspoon butter
3 fresh mushrooms -- thin sliced
3 tomato slices
2 tablespoons grated parmesan cheese
1 slice bacon; crisp -- drain/crumble
Cooking Directions:
Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving

Almond Quiche

Ingredients:
1/2 cup onion -- chopped
2 tablespoons butter
2 egg -- beaten
1 cup half and half
1 cup milk
1 tablespoon flour
1/4 teaspoon pepper -- white
1 1/2 cups swiss cheese -- shredded
1 cup almonds -- sliced
1 pie shell -- baked
Cooking Directions:
Saute onion in butter until tender. In small bowl, beat together the
eggs, both milks, flour and pepper until lightly frothy. Stir in the
cooked onion, cheese and toasted sliced almonds until well mixed. Pour the
mixture into a still hot baked pie shell. Bake at 325F for about 45
minutes. When done, a knife inserted in the middle will come out clean.
Let stand for 10 minutes, slice and serve.

Amaretto Butter & Amaretto Syrup
Ingredients:
-----amaretto butter-----
2 tablespoons amaretto
1/2 cup butter or margarine -- soften
-----amaretto syrup-----
1/4 cup amaretto
1 cup maple syrup
Cooking Directions:
AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small
saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool
before serving.

Amaretto French Toast
Ingredients:
6 tablespoons amaretto
4 eggs -- well beaten
1/2 cup milk
12 slices french bread
amaretto butter (see recipe)
amaretto syrup (see recipe)
Cooking Directions:
In shallow bowl mix all ingredients except bread. Soak bread in
mixture. In large skillet, melt some butter. Drain bread. Cook in butter
until both sides are golden brown. Serve immediately with Amaretto butter
and Amaretto Syrup. NOTE: For a change, try Irish Cream instead of
Amaretto.

BREAD:

100% Crunch Bread

Serving Size : 1 Preparation Time :0:00
Categories : Abm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----1 POUND LOAF-----
3/4 cup Water -- plus
1 tablespoon Water
2 cups Wheat flour
1 teaspoon Salt
4 teaspoons Honey
4 teaspoons Molasses
2 teaspoons Gluten
4 teaspoons Olive oil
1/2 cup Seeds (any kind)
2 teaspoons Yeast (active dry)
Follow manufacturers directions.
- - - - - - - - - - - - - - - - - -
100% Stone Ground Whole Wheat Bread
1 of 151
Serving Size : 1 Preparation Time :0:00
Categories : Fat-Free Breads
Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups 100% Whole Wheat Flour-level
3/8 cup Wheat gluten flour-level
1 1/2 cups Water at 110 degrees
3 tablespoons Honey
4 teaspoons Active dry yeast
2 teaspoons Salt-heaping
Mix in separate bowl, flour, gluten flour and salt.
Pour water into bread pan. It is important to use thermometer
and that the water be 110 degrees.
Sprinkle yeast into the water. Stir with wooden spoon until yeast is
thoroughly
dissolved.
Add honey. Stir with wooden spoon until honey is thoroughly dissvoled.
Add flour mixtures. Gently stir in each corner of pan to help mix
mixture.
Place container in bread machine. Put on Bread menu (medium or light).
Bread
freezes well.
- - - - - - - - - - - - - - - - - -

100% Whole Wheat Bread for Bread Machine

Serving Size : 8 Preparation Time :0:00
2 of 151
Categories : Abm Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----REGULAR LOAF-----
1 cup Water
2 1/2 cups Wheat bread flour
1 1/4 tablespoons Dry milk
1 teaspoon Salt
1 1/2 tablespoons Butter
1 1/4 tablespoons Honey
1 tablespoon Gluten
2 teaspoons Molasses
1 1/2 teaspoons Fast-Rise yeast *** OR ***
2 teaspoons Active-Dry yeast
-----LARGE LOAF-----
1 1/2 cups + 2 tb Water
3 3/4 cups Wheat bread flour
2 tablespoons Dry milk
1 1/2 teaspoons Salt
2 tablespoons Butter
2 tablespoons Honey
1 1/2 tablespoons Gluten
1 tablespoon Molasses
2 1/8 teaspoons Fast-Rise yeast *** OR ***
3 teaspoons Active-Dry yeast
The trick to making 100% whole wheat bread in your machine is an extra
knead,
which gives the yeast and gluten a second chance to create a lighter
loaf.
3 of 151
When your first knead cycle is completed, simply reset the machine and
start again.
Some manufacturers produce home bakeries with a whole wheat cycle;
if your machine doesn't have one, this start- again method works as an
easy
alternative.
SUCCESS HINTS:
The gluten gives the whole wheat flour the structure necessary for a
good loaf.
If your market doesn't stock wheat gluten, try your local health food
store.
Remember the extra knead. It's especially important in 100% whole wheat
bread.
Because of the extra knead, use this recipe only on the regular bake
cycle.
- - - - - - - - - - - - - - - - - -

50% Whole Wheat Bread

Serving Size : 22 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----INGREDIENTS-----
1 2/3 cups Whole wheat flour (8 oz)
1 2/3 cups Bread Flour (8 oz)
1 1/2 tablespoons Milk -- dry powder
1 1/2 teaspoons Salt
1 1/2 tablespoons Butter or Oil
1 1/2 tablespoons Molasses
1 3/8 6 c Water (11-1/2 oz)
4 of 151
1 1/2 teaspoons Dry yeast
DIRECTIONS:
Place ingredients in pan according to instructions with your machine.
- - - - - - - - - - - - - - - - - -
7-Grain Bread (Machine)
Serving Size : 1 Preparation Time :0:00
Categories : Breads Abm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons Dry yeast
1 1/2 cups Whole wheat flour
1 cup Bread flour
1 teaspoon Salt
1/2 cup Crumbled 7-grain cereal
Flakes
3 tablespoons Nonfat dry milk
1 tablespoon Unsweetened cocoa powder
2 tablespoons Butter/margarine
1/8 cup Dark molasses
1 cup Plus 3 T plus 2 t warm
(105ø-115ø) water
Add ingredients in the order listed.
All ingredients must be at room temperature, unless otherwise noted.

ABM Anadama Bread

Serving Size : 1 Preparation Time :0:00
Categories : Abm Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons yeast
2 1/2 cups bread flour
1/2 cup whole-wheat flour
1/3 cup cornmeal
1 1/2 teaspoons salt
4 tablespoons nonfat dry milk powder
2 tablespoons unsalted butter
1 1/4 cups water
3 tablespoons molasses
1 teaspoon lemon juice
Use basic cycle. Press Start Do not use on delay timer as water will be
absorbed.
- - - - - - - - - - - - - - - - - -

Absolutely Apricot Bread (Machine) - Regular Loaf

Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Water
2 cups White bread flour
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
3 tablespoons Apricot jam
1/2 cup Dried apricots -- chopped
1 teaspoon Yeast -- fast rise or machine
or -
3 teaspoons Yeast -- active dry
This is bread with the jam alread inside!

It's a coffee bread, a snack bread or the perfect after-school bread.
The finely textured sweet bread also happens to be lovely,
with the summery orange apricots floting in the golden loaf.