tag:blogger.com,1999:blog-46341806543831042012024-03-05T07:57:59.301-07:00The Original Cooksalot CooksI've been using the cooksalot name since the mid 80's. Then I was off line for a few years. I was back in full form in 1994. I notice a few years ago sites I had never been too were saying my username was taken. WELL I'LL BE! That sure wasn't me! So here I am setting the record straight. I AM THE ORIGINAL COOKSALOT! Cooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-4634180654383104201.post-40955814633999555902014-05-01T01:45:00.001-06:002014-05-01T01:46:20.414-06:00Caprese Lasagna Roll Upshttps://plus.google.com/102668669069381545493/posts/M9oP8uGHr2f<br />
<br />
Found this on Google+. I am so going to try this one out sometime soon.Cooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-16047031905646631232014-04-13T21:27:00.001-06:002014-04-13T21:31:48.638-06:00No-Fuss Beef LasagnaNow this is an easier version of my favorite recipe. If I'm ambitious and cook the noodles I won't add the water to the lasagna before baking.<br />
<br />
@@@@@ Now You're Cooking! Export Format<br />
<br />
No-Fuss Beef Lasagna<br />
<br />
casseroles, main dish, meats<br />
<br />
1 lb lean ground beef<br />
1/4 teaspoon salt<br />
26 oz prepared spaghetti sauce<br />
14 1/2 oz canned diced tomatoes - italian-sty; le, undrained<br />
1/4 teaspoon ground red pepper<br />
15 oz part-siim ricotta cheese<br />
1/2 cup grated parmesan cheese<br />
1 egg; beaten<br />
10 uncooked lasagna noodles<br />
1 1/2 cup part-skim mozzarella cheese - (shre; dded)<br />
<br />
All-time favorite lasagna just got easier! This one is layered with<br />
uncooked lasagna noodles to save a step.<br />
<br />
Preparation and cook time: 65 Minutes<br />
<br />
1. Heat oven to 375 F. In large nonstick skillet, brown ground beef<br />
over medium heat 8 to 10 minutes or until no longer pink. Pour off<br />
drippings. Season beef with salt; stir in spaghetti sauce, tomatoes<br />
and red pepper; set aside.<br />
<br />
2. Meanwhile in medium bowl, combine ricotta cheese, 1/4 cup Parmesan cheese<br />
and egg.<br />
<br />
3. Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish.<br />
Arrange 4 lasagna noodles lengthwise in single layer. Place 5th<br />
noodle across end of baking dish, breaking noodle to fit dish; press<br />
noodles into sauce. Spread entire ricotta cheese mixture over<br />
noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2<br />
cups beef suace. Arrange remaining noodles in single layer; press<br />
lightly into sauce. Top with remaining beef sauce.<br />
<br />
I find that adding water to the lasagna before baking helps the noodles<br />
cook up. If not they will have a pasty uncooked texture. So add about<br />
1 cup of water or untill the pan is almost full. Then bake with a cookie<br />
sheet<br />
under to catch spatters and boil overs.<br />
<br />
4. Bake 45 minutes to and hour or until noodles are tender. Sprinkle remaining<br />
mozzarella and Parmesan cheese on top; tent lightly with aluminum foil. Let stand<br />
15 minutes; cut into 12 (3 x 3-inch) squares.<br />
<br />
299 calories per serving<br />
<br />
Texas Beef Council -- http://www.txbeef.org<br />
<br />
Yield: 12 servings<br />
<br />
<br />
** Exported from Now You're Cooking! v5.91 **<br />
<br />Cooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-11993471473643791262011-03-15T00:49:00.004-06:002011-03-15T02:09:11.639-06:00Taco Casseroles and Bargain ShoppingI know totally off the wall title. But I saw this recipe on the back of the Aunt Jemima Pancake Mix box. The picture looked so good and I had to try it. Of course like the title says bargain shopping. So I had gotten the pancake mix on a Albertson's Bonus Buy, and I thought well I have a well stocked pantry and everything I need. Why not. Now here's the recipe with the changes I made to it, and approximately what it cost me to make it all from my restocked pantry.<br /><br />Taco Casserole<br /><br />filling:<br /> * 1 lb. 85% lean ground beef (Fred Meyer sale $1.99)<br /> * 1 cup onion, chopped (about half a small onion)(30 cents)<br /> * 1/2 cup green bell pepper, chopped <br /> * 1/2 cup red bell pepper, chopped( we don't care for bell peppers so it's not worth keeping it around so some home dehydrated bell peppers it what I used)(50cents)<br /> * 1 can (11 oz.) whole kernel corn, drained (1cup and a half of frozen)($1)<br /> * 1 can (8 oz.) tomato sauce (used a can of dice tomatoes)(37cents)<br /> * 1 package (1.25 oz.) taco seasoning mix (my own homemade mix)(25cents)<br /> * 1 cup shredded cheddar cheese (deli markdown with coupons)(about 25cents)<br /><br />topping:<br /><br /> * 1/2 cup Aunt Jemima® Original, Buttermilk Original, Complete or Buttermilk Complete Pancake & Waffle Mix (out of a $2 box I'm pretty sure at least 25 cents)<br /> * 2/3 cup 2% milk (free with cereal promo)<br /> * 1 egg, slightly beaten (markdown and then coupon)(10 cents?)<br /> * 2 tsp. vegetable oil (Olive Oil 10 cents?)<br /><br /> 1.Preheat oven to 350° F.<br /> 2.For filling, combine ground beef and onion in large skillet. Cook until meat is no longer pink.<br /> 3.Add peppers and corn, cook 2 minutes over medium heat, stirring occasionally.<br /> 4.Add tomato sauce and taco seasoning; cook 2-3 minutes or until heated through.<br /> 5.Pour hot beef mixture into 8" x 8" or 9" x 9" square baking dish. Sprinkle with cheese; set aside.<br /> 6.For topping, combine pancake mix, milk, egg and oil; stir with wire whisk until large lumps disappear. Pour over ground beef mixture; spread evenly.<br /> 7.Bake 30-35 minutes or until topping is golden brown.<br /> 8.Sprinkle top with additional cheese, if desired.<br /><br />Recipe Yield: 8 servings (that's adults or get it before the 2 teenage hockey players in the house get to it. LOL!)<br /><br />Serving Size: 1/8 of recipe<br /><br />Nutrition Information:<br />Calories: 270, Calories from Fat: 120, Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 760mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 7g, Protein: 18g<br /><br />Nutrition wise not bad. Low enough in carbs I wonder if I took too much insulin. hmmm<br />Cost wise $5.11 just a few cents over the $5 mark. The $5 dinner mom would be proud of me. <br />The boys loved it and even left enough for Phil to take for his lunch.Cooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-10969954571077461282009-03-01T03:21:00.002-07:002009-03-01T03:26:39.438-07:00Depression Era CookingYep I've been watching <a href="http://www.youtube.com/watch?v=c5tXODF4of0&feature=channel">"Depression Era Cooking" with Clara on youtube.</a> So I've been inspired to post a quick recipe before I go to sleep. Something for all of us that have been living on tight budgets with hungry mouths to feed. And when those mouths happen to belong to 2 boys that like playing hockey well that's like trying to feed a family of 6!<br /><br />MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Broken Pasta With Onions And Peas<br /> Categories: easy<br /> Yield: 2 servings<br /><br /> 1/4 c Olive oil<br /> 1 lg Onion<br /> 2 lg Eggs<br /> 1/2 c Baby peas, defrosted<br /> OR drained canned peas<br /> 1/2 c Grated Parmesan cheese<br /> 1/2 lb Linguine (broken)<br /> ds Salt to taste<br /> ds Pepper to taste<br /><br />Here is a recipe that I have been making a lot. I found the recipe<br />in a local newspaper. It has taken some experimenting, because the<br />original recipe calls for WAY TOO MANY peas, it was overwhelming. So<br />here is my version. Give it a try sometime.<br /><br />Slice the onion thinly in strips and saute it in a large skillet with<br />the olive oil until the onions are slightly brown (about 10 minutes).<br />Add peas and a little salt and pepper and cook over medium heat for<br />about two minutes. Remove from the heat.<br /><br />While you are cooking the onions break the pasta into smaller pieces.<br />Bring a large pot of water to a boil and cook the linguine until<br />done. Drain (reserve some of the cooking water just in case the end<br />product is a little dry - I personally have never had to use the<br />extra water, but it sounds like a good idea).<br /><br />Add the drained hot pasta to the skillet with the onions and mix well.<br /><br />Combine the two eggs and the cheese in a small bowl, pour the egg<br />mixture over the pasta.<br /><br />Return the pan back to the stove. Heat on low just until the egg<br />sets.<br /><br />Add additional salt/pepper to taste if you want - thats it.<br /><br />Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97<br />National Cooking Echo Ä<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 425 Calories; 38g Fat (80.3%<br />calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 228mg<br />Cholesterol; 444mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 6 Fat.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-20482085189918566362008-12-24T22:38:00.002-07:002008-12-24T22:41:16.817-07:00GrogJust the thing for a cold wintery Christmas night. Enjoy!<br /><br />MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Honey Grog<br /> Categories: beverages<br /> Yield: 4 servings<br /><br /> 4 c apple cider or apple juice<br /> 1/4 c honey<br /> 2 tb butter or margarine<br /> 1 cinnamon stick, 3 inches<br /> -long<br /> 1 ts grated orange peel<br /> 1/4 ts ground nutmeg<br /> 1/2 c light rum, optional<br /><br />Combine all ingredients except rum in medium saucepan and bring to a<br />simmer, stirring occasionally. Simmer 5 minutes. Stir in rum just before<br />serving, if desired.<br /><br />Source:<br />"The National Honey Board"<br />S(Internet address):<br />"http://www.honey.com/"<br />T(Simmer):<br />"0:05"<br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 233 Calories; 6g Fat (22.6% calories<br />from fat); trace Protein; 47g Carbohydrate; trace Dietary Fiber; 16mg<br />Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 1 Fat; 1<br />Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 2058 0 0 0 0 3620 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-35066494333314124502008-12-16T01:40:00.003-07:002008-12-16T01:43:05.215-07:00Molasses CrinklesGot this cookie batter in the fridge right now. I'll pull it out tomorrow and get it baking. It once started out as 2 separate recipes. I took what I liked best and made my own recipe. So this is my own personal recipe. Enjoy!<br />MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Molasses Crinkles<br /> Categories: cookies, desserts<br /> Yield: 96 servings<br /><br /> 1 1/2 c shortening<br /> 2 c brown sugar<br /> 2 egg<br /> 1/2 c molasses<br /> 4 1/2 c flour<br /> 1 ts salt<br /> 4 ts baking soda<br /> 2 ts ground cinnamon<br /> 1 ts ground cloves<br /> 2 ts ground ginger<br /> 1/2 c ginger; candied<br /> 2 c granulated sugar; for<br /> -garnish<br /><br />Cream shortening and sugar together. Add eggs and molasses and beat until<br />well blended. Sift flour; measure and add salt, soda, and spices. Sift<br />again. Add sifted dry ingredients to creamed mixture and mix thoroughly.<br />Chill dough in refrigerator [or freezer]. Shape the chilled dough in balls<br />1 inch in diameter. Roll balls in granulated sugar and place 2 inches<br />apart on a greased baking sheet. Bake at 350 degrees for 12-15 minutes.<br /><br /><br /><br />- - - - - - - - - - - - - - - - - -<br /><br />Contributor: Vicky Shaw<br /><br />Preparation Time: 0:00<br /><br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N204^02021,N0^00000,N5977^19335<br /><br /><br /><br />Copyright:<br />"Vicky Shaw"<br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 85 Calories; 3g Fat (35.5% calories<br />from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg<br />Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2<br />Fat; 1/2 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0<br /><br /> Contributor: Vicky Shaw<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-75608811202999300382008-12-12T00:29:00.002-07:002008-12-12T12:10:20.122-07:00Pfeffernusse CookiesToday the boys and I made <a href="http://allrecipes.com/Recipe-Tools/Print/PrintFull.aspx?RecipeID=9822&servings=96&footnotes=true&ads=false&psize=1">Pfeffernusse Cookies</a>. Turns out that I can't find the recipe I used to make all the time, but I found a very close one on All Recipes. I even took some pictures!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_-H3g4B-pbMs4T3ow33WdQfVUEKjZLJHoETpgtn77JaKFW499SX8RPV-bm3Fyb1AaTPamgKu6NKtroXMGteXYXBF-9hcAF6V56Tg3931M4isDYjrY7eFN01yoGNBcVxP0PhaI31a6tM/s1600-h/pfeffurness2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_-H3g4B-pbMs4T3ow33WdQfVUEKjZLJHoETpgtn77JaKFW499SX8RPV-bm3Fyb1AaTPamgKu6NKtroXMGteXYXBF-9hcAF6V56Tg3931M4isDYjrY7eFN01yoGNBcVxP0PhaI31a6tM/s400/pfeffurness2.jpg" alt="" id="BLOGGER_PHOTO_ID_5278981631120566642" border="0" /></a><br />I know the recipe doesn't call for it but the recipe I used to make had you roll them in powdered sugar when they come out of the oven a<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJzX1RwuO1JGv6CQGQmNCeHJfHw5NPKbpbcfAozzAyKCRPxhzoW6gbBTDhkviE22rax2-VrYwUoYtw1HeTg3BGHne-9loCkAjc_FuZUv2Xn8tz5Ll0ui4rjR1vNY4tqhcaxODofNHRR0/s1600-h/pfeffurness3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJzX1RwuO1JGv6CQGQmNCeHJfHw5NPKbpbcfAozzAyKCRPxhzoW6gbBTDhkviE22rax2-VrYwUoYtw1HeTg3BGHne-9loCkAjc_FuZUv2Xn8tz5Ll0ui4rjR1vNY4tqhcaxODofNHRR0/s400/pfeffurness3.jpg" alt="" id="BLOGGER_PHOTO_ID_5278981637465096898" border="0" /></a><br />Don't be fooled the dough will look dry and crumbly. Needs to be that way so it doesn't go flat when you bake it. These are so good they might not make it to the third day of aging.Cooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-337564105550242122008-12-02T11:25:00.000-07:002008-12-02T11:35:55.523-07:00Warm Chocolate Bread PuddingMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Warm Chocolate Bread Pudding<br /> Categories: desserts, chocolate, holiday brunch, holidays, holiday temptations<br /> Yield: 2 servings<br /><br /> cooking oil or non stick<br /> -spray<br /> 1 c italian bread; cubed<br /> 2 tb miniature semisweet<br /> -chocolate piece<br /> 2 tb sugar<br /> 1/3 c fat-free milk<br /> 3 tb egg product or 1 egg; thawed<br /> 1/2 ts orange or tangerine peel;<br /> -grated<br /> 1/4 ts vanilla<br /> sifted powdered sugar;<br /> -optional<br /> or fat-free whipped topping<br /><br />PREHEAT the oven to 350°. Spray two 6-ounce individual soufflé dishes or<br />custard cups with cooking oil or nonstick cooking spray. Divide the bread<br />cubes between the two soufflé dishes or cups.<br /><br />COMBINE chocolate, sugar, and milk in a small saucepan. Stir over low heat<br />till the chocolate melts; remove from heat. Beat smooth with a wire whisk,<br />if necessary.<br /><br />PLACE egg product or egg in a small bowl; gradually stir in the chocolate<br />mixture. Add the orange peel and vanilla. Pour mixture over bread in the<br />two dishes or cups. Press lightly with back of spoon to be sure all bread<br />cubes are moistened. If desired, desserts may be covered and refrigerated<br />for 1 to 2 hours before baking. Uncover before baking.<br /><br />BAKE in a 350° oven for 15 to 20 minutes till the tops appear firm and a<br />knife inserted near the centers comes out clean. Cool about 10 minutes;<br />serve warm. Top with sprinkles of powdered sugar or dollops of whipped<br />topping, if desired.<br /><br />Makes 2 servings.<br /><br />Nutrition facts per serving: 163 calories, 4 g total fat (0 g sat, fat), 80<br />mg calcium, 125 mg sodium, 29 g carbohydrate, 0 g dietary fiber, 5 g<br />protein. Daily Value 13% vitamin A.<br /><br />Food exchange: 1 starch.<br /><br />Source:<br />"BHG Low Calorie, Low Fat Recipes, Spring 2000"<br />Copyright:<br />"Better Homes & Gardens"<br />Ratings : Points 0-10 4 - - - - -<br />- - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 50 Calories; 0g Fat (0.0% calories<br />from fat); 0g Protein; 13g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;<br />trace Sodium. Exchanges: 1 Other Carbohydrates.<br /><br />NOTES : Chocolate and true love. That's an irresistible combination Go<br />ahead and dip into this light but luxurious finale.<br /><br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-57934388254881498812008-12-02T11:24:00.001-07:002008-12-02T11:25:41.763-07:00Steamed Chocolate PuddingMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Steamed Chocolate Pudding<br /> Categories: desserts, chocolate, puddings/custards, steamed<br /> Yield: 12 servings<br /><br /> 1 3/4 c all-purpose flour<br /> 1 1/2 ts baking powder<br /> 1 1/4 c reduced-fat milk<br /> 2 ts instant espresso powder<br /> or instant coffee crystals<br /> 1/4 c butter; (no substitutes)<br /> 1 c sugar<br /> 1/2 ts almond extract<br /> 2 eggs<br /> 2 egg whites<br /> 4 oz unsweetened chocolate;<br /> -melted and cooled<br /> 1/4 c chopped almonds<br /> powdered sugar optional<br /> CHOCOLATE SAUCE: OPTIONAL<br /> 3/4 c semisweet chocolate pieces<br /> 1/4 c butter; (no substitutes)<br /> 1/2 c sugar<br /> 1 5 ounce can evaporated milk<br /><br />GREASE and flour a 2 1/2-quart heatproof glass mixing bowl or a 10-cup<br />steamed pudding mold with cover.<br /><br />STIR TOGETHER flour and baking powder in a small mixing bowl; set aside.<br />Combine milk and espresso powder or coffee crystals, stirring till<br />dissolved; set mixture aside.<br /><br />BEAT butter in a large mixing bowl with an electric mixer on medium to high<br />speed for 30 seconds. Add sugar and almond extract; beat till<br />well-combined. Add eggs and egg whites, one at a time, beating on low speed<br />after each addition just till combined. Stir in melted chocolate.<br /><br />ADD flour mixture and milk mixture alternately to butter mixture, beating<br />on low speed after each addition just till combined. Stir in almonds. Pour<br />batter into prepared bowl or mold. Cover with greased foil or put lid on<br />mold; press foil tightly against edge of bowl.<br /><br />PLACE bowl or mold on a rack in a deep kettle. Add water to a depth of<br />about 1 inch up sides of bowl or mold. Cover the kettle and bring water to<br />boiling; reduce heat to simmering. Steam for 1 1/2 to 1 3/4 hours or till a<br />long wooden pick or skewer inserted in center of pudding comes out clean.<br />Check water level about every 30 minutes, adding boiling water to the<br />kettle as necessary.<br /><br />REMOVE the bowl or mold from kettle and remove foil or top. Cool the<br />pudding for 10 minutes; unmold onto serving platter. Let stand for 30 to 40<br />minutes on a wire rack to cool slightly. If desired, sift powdered sugar<br />over top of pudding and serve warm with Chocolate Sauce.<br /><br />Makes 12 servings.<br /><br />CHOCOLATE SAUCE: Melt 3/4 cup semisweet chocolate pieces and 1/4 cup butter<br />(no substitutes) in a heavy small saucepan over low heat. Add 1/2 cup<br />sugar. Gradually stir in one 5-ounce can (2/3 cup) evaporated milk. Bring<br />to boiling; reduce heat. Boil gently, uncovered, over low heat for 8<br />minutes, stirring frequently. Remove pan from heat. Cool slightly.<br /><br />Makes 1 1/2 cups.<br /><br />Nutrition facts per serving: 253 calories, 6 g protein, 34 g carbohydrate<br />(17 g sugars), 12 g total fat (4 g monounsaturated, 6 g saturated), 48 mg<br />cholesterol, 2 g fiber, 126 mg sodium. Daily Values: 7% vitamin A, 0%<br />vitamin C, 8% calcium (83 mg), 9% iron (2 mg), 3% folate.<br /><br />Source:<br />"Better Homes & Gardens Lightstyle, Spring 2001"<br />Copyright:<br />"©2001 Meridith Corporation"<br />Ratings : Points 0-10 6 - - - - -<br />- - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 329 Calories; 16g Fat (42.6%<br />calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 60mg<br />Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0<br />Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.<br /><br />NOTES : You won't exactly need the chocolate sauce for this warm, moist<br />dessert, but we thought we'd provide the recipe for the silken topping just<br />in case.<br /><br />Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-48266993358360531702008-12-02T11:05:00.002-07:002008-12-02T11:09:00.677-07:00Creamed Pearl OnionsI've made this for my mother in law a few times when doing the Christmas spread. I just substituted Mocha mix for the cream and some homemade vegetable stock. That way the vegans in the family could enjoy it too.<br /><br />MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Creamed Pearl Onions<br /> Categories: vegetables, side dish<br /> Yield: 6 servings<br /><br /> 12 oz pearl onions<br /> 1 c heavy cream<br /> 2 bay leaves<br /> 1 tb chopped flat-leaf parsley<br /> 1 garlic clove; smashed<br /> 1/2 ts fresh grated nutmeg<br /> Salt; to taste<br /> Freshly-ground black pepper;<br /> - to taste<br /> 1 c goose stock or chicken broth<br /><br />Blanch the pearl onions by placing them into a large pot of rapidly boiling<br />water. Cook them for about 1 minute. Remove the onions from the water<br />with a strainer, then plunge into an ice bath to stop the cooking process.<br />Drain them, then remove the skins.<br /><br />Put the onions in a 3-quart saucepan and place over low-medium heat. Add<br />the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and<br />pepper. Cover and let simmer for 10 minutes, stirring occasionally, until<br />thickened. Then, remove the cover and add stock. Season again. Allow to<br />cook down for 5 minutes to tighten up the cream sauce. Discard the garlic<br />clove and bay leaves before serving.<br /><br />This recipe yields 4 to 6 servings.<br /><br />Source:<br />"FOOD 911 with Tyler Florence - (Show # FO-1B06) - from the TV FOOD<br />NETWORK"<br />S(Formatted for MC7):<br />"04-20-2004 by Joe Comiskey - Mad's Recipe Emporium"<br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 153 Calories; 15g Fat (84.3%<br />calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg<br />Cholesterol; 151mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3<br />Fat.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0<br /><br /> Contributor: Tyler Florence<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-16149489369642867922008-12-02T10:52:00.000-07:002008-12-02T10:53:45.010-07:00Pumpkin Pie BiscottiMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Pumpkin Pie Biscotti<br /> Categories: cookies<br /> Yield: 72 servings<br /><br /> 3 1/2 c flour<br /> 1 1/2 c brown sugar, packed<br /> 2 ts baking powder<br /> 1/2 ts salt<br /> 2 ts pumpkin pie spice<br /> 1/2 c canned pumpkin<br /> 2 lg eggs; lightly beaten<br /> 1 tb vanilla<br /> 2 tb butter or margarine<br /> 1 1/4 c macadamia nuts; coarsely<br /> -chopped<br /><br />Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin,<br />eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin<br />mixture to flour mixture, stirring until dry ingredients are moistened.<br />(Mixture will be very crumbly; it will gradually become moist after<br />stirring.)<br /><br />Melt butter in a large skillet over medium heat; add macadamia nuts. Cook,<br />stirring constantly, until nuts are browned. Remove from heat, and cool<br />completely. Knead or gently stir cooled nuts into dough.<br /><br />Place dough on a lightly floured surface, and divide into 4 portions.<br />Lightly flour hands, and shape each portion into a 1" x 15" slightly<br />flattened log. Place logs 3" apart on lightly greased large cookie sheets.<br /><br />Bake at 350° for 23 minutes; cool logs 15 minutes. Reduce oven temperature<br />to 300°.<br /><br />Cut each log crosswise into 1/2" slices, using a serrated knife. Place<br />slices on ungreased cookie sheets. Bake at 300° for 15 minutes. Cool<br />completely on wire racks.<br /><br />Source:<br />"Christmas with Southern Living, 1996"<br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 62 Calories; 2g Fat (32.0% calories<br />from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg<br />Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0<br />Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.<br /><br />NOTES : This twice-baked cookie with staying power makes enough extras to<br />package and send as gifts. Very good!!<br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 1:30<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-20017704795015998762008-12-02T10:49:00.001-07:002008-12-02T10:49:59.141-07:00Gingerbread CutoutsMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Gingerbread Cutouts<br /> Categories: **2003 recipes, desserts-cookies and bars<br /> Yield: 0 servings<br /><br /> 1/2 c butter (no substitutes)<br /> -softened<br /> 1/2 c packed brown sugar<br /> 1/2 c molasses<br /> 1 egg<br /> 3 c all-purpose flour<br /> 1 ts baking soda<br /> 1 ts ground ginger<br /> 1/2 ts salt<br /> 1/4 ts ground cinnamon<br /> 1/8 ts ground cloves<br /> 1 to 2 tablespoo ns cold<br /> -water<br /><br />In a mixing bowl, cream the butter and brown sugar. Beat in molasses and<br />egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add<br />to the creamed mixture alternately with water. Mix well. Cover and<br />refrigerate for 1 hour or until easy to handle. On a well-floured surface,<br />roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter<br />or cutter of your choice dipped in flour. Place 2 in. apart on greased<br />baking sheets. Bake at 350' for 9-11 minutes or until edges are firm.<br />Remove to wire racks to cool.<br /><br />Yield:<br />"2 dozen"<br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 2289 Calories; 8g Fat (3.3% calories<br />from fat); 44g Protein; 508g Carbohydrate; 11g Dietary Fiber; 187mg<br />Cholesterol; 2499mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2<br />Fat; 14 1/2 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0<br /><br />Preparation Time: 0:00<br /><br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 2310 Calories; 9g Fat (3.6% calories<br />from fat); 46g Protein; 511g Carbohydrate; 11g Dietary Fiber; 212mg<br />Cholesterol; 2508mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2<br />Fat; 14 1/2 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-42082480088203217872008-12-02T10:45:00.000-07:002008-12-02T10:46:40.695-07:00Butter Cookie SnowmenMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Butter Cookie Snowmen<br /> Categories: **2003 recipes, desserts-cookies and bars<br /> Yield: 0 servings<br /><br /> 1 c butter (no substitutes)<br /> -softened<br /> 1/2 c sugar<br /> 1 tb milk<br /> 1 ts vanilla extract<br /> 2 1/4 c all-purpose flour<br /> Red and yellow paste food<br /> -coloring<br /> miniature chocolate chips<br /><br />In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well.<br />Gradually add flour. Remove 1/3 cup of dough to a small bowl; tint with red<br />food coloring. Repeat with 1/3 cup of dough and yellow food coloring; set<br />aside. For snowmen, shape white dough into 24 balls, 1-1/4 in. each; 24<br />balls, about 1/2 in. each; and 24 balls, about 1/8 in. each. For bodies,<br />place large balls on two ungreased baking sheets; flatten to 3/8-in.<br />thickness. Place 1/2-in. balls above bodies for heads; flatten. Shape red<br />dough into 24 balls, 1/8 in. each, and 24 triangles. Place triangles above<br />heads for hats; attach 1/8-in. white balls for tassels. Place red balls on<br />heads for noses. Divide the yellow dough into 24 pieces; shape into scarves<br />and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325'<br />for 13-16 minutes or until set. Cool for 1 minute before carefully<br />removing to wire racks.<br /><br />Yield:<br />"2 dozen"<br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 1433 Calories; 3g Fat (2.1% calories<br />from fat); 30g Protein; 316g Carbohydrate; 8g Dietary Fiber; 2mg<br />Cholesterol; 14mg Sodium. Exchanges: 14 Grain(Starch); 0 Non-Fat Milk; 0<br />Fat; 6 1/2 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0<br /><br />Preparation Time: 0:00<br /><br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 1573 Calories; 11g Fat (6.3%<br />calories from fat); 37g Protein; 327g Carbohydrate; 8g Dietary Fiber; 33mg<br />Cholesterol; 126mg Sodium. Exchanges: 14 Grain(Starch); 1 Non-Fat Milk; 1<br />1/2 Fat; 6 1/2 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-40039727335648735572008-11-30T13:04:00.000-07:002008-11-30T13:05:18.039-07:00Cardamom CookiesI use pecans since I am allergic to walnuts.<br />MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Cardamom Cookies<br /> Categories: **2003 recipes, desserts-cookies and bars<br /> Yield: 0 servings<br /><br /> 2 c butter (no substitutes)<br /> -softened<br /> 2 1/2 c confectioners' sugar divided<br /> 1 1/2 ts almond extract<br /> 3 3/4 c all-purpose flour<br /> 1 c finely chopped walnuts<br /> 1 ts ground cardamom<br /> 1/8 ts salt<br /><br />In a mixing bowl, cream butter and 1-1/2 cups of confectioners' sugar until<br />smooth. Beat in extract. Combine the flour, walnuts, cardamom and salt;<br />gradually add to the creamed mixture. Roll into 1-in. balls. Place 2 in.<br />apart on ungreased baking sheets. Bake at 350' for 15-17 minutes or until<br />edges are golden. Roll warm cookies in remaining confectioners' sugar. Cool<br />on wire racks.<br /><br />Yield:<br />"6 dozen"<br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 1722 Calories; 5g Fat (2.6% calories<br />from fat); 49g Protein; 359g Carbohydrate; 13g Dietary Fiber; 0mg<br />Cholesterol; 276mg Sodium. Exchanges: 23 1/2 Grain(Starch); 0 Fat.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0<br /><br />Preparation Time: 0:00<br /><br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 1734 Calories; 5g Fat (2.7% calories<br />from fat); 49g Protein; 362g Carbohydrate; 14g Dietary Fiber; 0mg<br />Cholesterol; 277mg Sodium. Exchanges: 23 1/2 Grain(Starch); 0 Fat.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-84184362494212959262008-11-30T13:03:00.000-07:002008-11-30T13:04:10.179-07:00Evergreen Sandwich CookiesMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Evergreen Sandwich Cookies<br /> Categories: **2003 recipes, desserts-cookies and bars<br /> Yield: 0 servings<br /><br /> 1 c butter (no substitutes)<br /> -softened<br /> 2 c all-purpose flour<br /> 1/3 c milk<br /> 1/4 ts salt<br /> Filling:<br /> 1/4 c shortening<br /> 1/4 c butter; softened<br /> 2 c confectioners' sugar<br /> 4 1/2 ts milk<br /> 1/2 ts vanilla extract<br /> Green paste food coloring<br /> Glaze:<br /> 1 1/3 c confectioners' sugar<br /> 4 ts milk<br /> Green paste food coloring<br /> Green colored sugar<br /><br />In a mixing bowl, combine the butter, flour, milk and salt; mix well. Cover<br />and refrigerate for 1-1/2 hours or until easy to handle. Divide dough into<br />thirds. On a floured surface, roll out each portion to 1/8-in. thickness.<br />Cut with a 3-3/4-in. Christmas tree cookie cutter. Place on ungreased<br />baking sheets. Bake at 375' for 8-11 minutes or until set. Remove to wire<br />racks. For filling, in a mixing bowl, cream shortening, butter and<br />confectioners' sugar. Add milk and vanilla. Tint with food coloring. Spread<br />about a tablespoon each over half of the cookies; top with remaining<br />cookies. For glaze, combine confectioners' sugar and milk until smooth; set<br />aside 1/4 cup. Stir food coloring into remaining glaze; spread a thin<br />layer over cooled cookies. If desired, sprinkle tops of half of the cookies<br />with colored sugar. Let stand until set. Pipe garland onto half of the<br />cookies with reserved glaze. Let stand until set.<br /><br />Yield:<br />"2 dozen"<br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 1852 Calories; 104g Fat (50.6%<br />calories from fat); 30g Protein; 197g Carbohydrate; 7g Dietary Fiber; 141mg<br />Cholesterol; 1067mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Non-Fat<br />Milk; 20 Fat.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0<br /><br />Preparation Time: 0:00<br /><br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 1852 Calories; 104g Fat (50.6%<br />calories from fat); 30g Protein; 197g Carbohydrate; 7g Dietary Fiber; 141mg<br />Cholesterol; 1067mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Non-Fat<br />Milk; 20 Fat.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-16984128669364922872008-11-30T13:01:00.001-07:002008-11-30T13:01:43.559-07:00These are always great for cookie exchange parties.<br /><br />MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Mexican Wedding Cookies<br /> Categories: cookies, desserts<br /> Yield: 50 servings<br /><br /> 1 lb Unsalted butter; softened<br /> 1 c Powdered sugar<br /> 2 tb Vanilla<br /> 1 ts Salt<br /> 2 c Finely-chopped pecans<br /> 5 c Sifted pastry flour<br /> Powdered sugar; for dusting<br /><br />Preheat oven to 350 degrees.<br />Beat butter and powdered sugar in mixer until light and fluffy, about 1015<br />minutes. Add vanilla, salt and pecans. Remove from mixer and stir in<br />pastry flour by hand being careful not to overmix. Form into football<br />shapes about the size of small walnuts and place on a buttered cookie<br />sheet. Bake 10 to 12 minutes or until just beginning to get the slightest<br />bit colored on the bottom. Remove upon the first sign of color and set on<br />a rack to cool. When cool enough to touch place in a bowl with powdered<br />sugar on top and bottom and toss gently. Occasionally toss with sugar<br />while cooling, trying to get as much sugar as possible to stick. When<br />cold, place cookies in airtight container and cover until ready to serve.<br />This recipe yields about 50 cookies.<br /><br />Recipe Source:<br />TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken<br />From the TV FOOD NETWORK - (Show # TH-1E23 broadcast 12-17 1996)<br />Downloaded from their Web-Site - http://www.foodtv.com<br /><br />Formatted for MasterCook by MR MAD, aka Joe Comiskey -<br />jpmd44a@prodigy.com<br /><br />12-30-1996<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 76 Calories; 7g Fat (86.4% calories<br />from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 20mg<br />Cholesterol; 44mg Sodium. Exchanges: 1 1/2 Fat; 0 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0<br /><br /> Contributor: Susan Feniger and Mary Sue Milliken<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-74652155719710002912008-11-30T12:58:00.000-07:002008-11-30T12:59:03.879-07:00Molasses Honey Ginger CookiesMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Molasses Honey Ginger Cookies<br /> Categories: cookies, desserts<br /> Yield: 0 servings<br /><br /> 1 c shortening<br /> 1 c sugar<br /> 1/2 c molasses<br /> 1/2 c honey<br /> 2 egg yolks<br /> 4 c all-purpose flour<br /> 1 ts baking soda<br /> 2 ts baking powder<br /> 1 ts salt<br /> 1 tb cinnamon<br /> 2 ts ground cloves<br /> 2 ts ground ginger<br /> 1 ts ground nutmeg<br /> === FOR THE ICING ===<br /> 1 c confectioners' sugar<br /> 1 tb melted butter<br /> 1 tb milk<br /> 1/2 ts vanilla extract<br /> Liquid food colorings<br /> Colored sugars<br /><br />Cream together the shortening, sugar, molasses and honey in a bowl with an<br />electric mixer. Add the egg yolks and mix well.<br /><br />Sift together the flour, baking soda, baking powder, salt and spices; stir<br />into the shortening mixture. Wrap the dough in plastic and chill well.<br /><br />Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out<br />shapes with Christmas tree and/or other holiday cookie cutters; transfer<br />to lightly greased baking sheets.<br /><br />Preheat oven to 350 degrees. Bake cookies for 8 to 10 minutes. (Do not<br />overbake.) Let the cookies cool on the baking sheets until they are firm,<br />then transfer to a rack to cool completely.<br /><br />Beat confectioners' sugar, butter, milk and vanilla until smooth, adding<br />more sugar or milk as needed. If desired, divide icing among smaller bowls<br />and tint with different food colorings. Decorate cookies with colored<br />icings and sugars.<br /><br />This recipe yields 3 dozen medium-sized cookies.<br /><br />Nutritional Analysis Per Cookie: 166 calories, 26g carbohydrates, 2g<br />protein, 7g fat, 13mg cholesterol.<br /><br />Comments: This cookie is versatile, so I adapt the shapes and decorations<br />to the season -- jack-o'-lanterns at Halloween and eggs at Easter.<br /><br />Source:<br />"Simply Delicious by Sheila Lukins from Parade magazine - Pub date:<br />12-09-2001"<br />S(Reformatted for MC6):<br />"07-30-2002 by Joe Comiskey - jcomiskey@krypto.net"<br />Yield:<br />"36 cookies"<br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 5655 Calories; 234g Fat (36.7%<br />calories from fat); 59g Protein; 850g Carbohydrate; 20g Dietary Fiber;<br />458mg Cholesterol; 4598mg Sodium. Exchanges: 26 Grain(Starch); 1/2 Lean<br />Meat; 0 Non-Fat Milk; 45 1/2 Fat; 30 1/2 Other Carbohydrates.<br /><br />NOTES : Winner in Parade's "Your Best Holiday Cookie Recipe Contest"<br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0<br /><br /> Contributor: Nan Buchanan, Kemah, TX<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-51849018100252573722008-11-30T12:53:00.001-07:002008-11-30T12:54:49.542-07:00Swedish Spritz CookiesStill not the same as one recipe I got online and promptly lost when we moved. But still good.<br />MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Swedish Spritz Cookies<br /> Categories: desserts<br /> Yield: 96 servings<br /><br /> 2 c sifted all-purpose flour<br /> 3/4 c sugar<br /> 2 egg yolks<br /> 1 c butter<br /> 1 ts almond extract<br /><br />Sift together flour and sugar onto bread board. Make a well in center and<br />into this drop egg yolks, butter and extract. Mix into a smooth dough with<br />finger tips. Force through cookie press onto ungreased cookie sheets in O<br />and S shapes. Bake in moderate oven (375F) 8 to 10 minutes.<br /><br />Store cookies in air-tight container. You may want to let them sit a day to<br />"ripen" the almond flavor!<br /><br />Cuisine:<br />"Swedish"<br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 33 Calories; 2g Fat (55.3% calories<br />from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 10mg<br />Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2<br />Fat; 0 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-10197312612769474482008-11-30T12:52:00.001-07:002008-11-30T12:52:49.613-07:00Orange-Spice Glaze CookiesMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Orange-Spice Glaze Cookies<br /> Categories: cookies, desserts<br /> Yield: 0 servings<br /><br /> 1 1/4 c unsalted butter; room<br /> -temperature<br /> 1 1/4 c granulated sugar<br /> 1 lg egg<br /> 1 ts pure vanilla extract<br /> 1/2 ts cream of tartar<br /> 3 c all-purpose flour<br /> Finely-grated zest of 1<br /> -orange<br /> 1 ts ground cinnamon<br /> 1/2 ts ground ginger<br /> 1/2 ts ground allspice<br /> 1/2 ts nutmeg<br /> 1/4 ts ground cloves<br /> 1 pn salt<br /> === GLAZE ===<br /> 1 c powered sugar<br /> 1 ds pure vanilla extract<br /> 2 tb orange juice<br /><br />Preheat the oven to 350 degrees. Grease a sheet pan well and set aside.<br /><br />Place the butter and sugar in the bowl of a mixer and beat on high speed,<br />scraping down the sides of the bowl often, until light and fluffy, about 3<br />minutes. With the mixer on low speed, add the egg and vanilla extract, and<br />mix well.<br /><br />Add the cream of tartar, flour, zest, spices, and salt, and mix on low<br />speed until all of the ingredients are incorporated. Increase the speed to<br />medium and mix until the dough is smooth.<br /><br />Remove the dough from the mixer and form it into a ball. If it's too soft<br />to handle, cover it with plastic wrap and refrigerate until it firms up a<br />bit. On a well-floured board, roll the dough out to a thickness of about<br />1/4 inch. Cut into shapes with the cookie cutters of your choice. Place<br />on the prepared pan and bake 8 to 10 minutes.<br /><br />While the cookies are baking, prepare the glaze by mixing the powered<br />sugar, vanilla, and orange juice until smooth. Remove the cookies from the<br />oven and immediately brush each one with a good amount of glaze, then<br />place them back in the oven and bake until the glaze starts to crackle and<br />the cookies are a golden brown, 5 to 6 minutes more. Remove the cookies<br />and let cool for about 5 minutes on the pan, then transfer to a rack or to<br />paper towels and let cool completely.<br /><br />This recipe yields about 30 medium-size cookies.<br /><br />Comments: While working on this recipe, I aimed for cookies with a rich<br />butter flavor, heady scent of spices, and a tangy, slightly sweet glaze.<br />Baking the glaze for a few minutes gives it an almost crackly texture in<br />your mouth.<br /><br />Source:<br />""Caprial's Desserts" by Caprial Pence and Melissa Carey"<br />S(Formatted for MC8):<br />"04-26-2005 by Joe Comiskey - Mad's Recipe Emporium"<br />Copyright:<br />"Ten Speed Press, 2001"<br />Yield:<br />"30 cookies"<br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 4477 Calories; 239g Fat (47.6%<br />calories from fat); 48g Protein; 545g Carbohydrate; 12g Dietary Fiber;<br />833mg Cholesterol; 249mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat;<br />1/2 Fruit; 46 1/2 Fat; 17 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0<br /><br /> Contributor: Caprial Pence<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-87582463568650425962008-11-30T12:50:00.000-07:002008-11-30T12:51:14.272-07:00Mrs. Claus' CookiesMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Mrs. Claus' Cookies<br /> Categories: cookies, holiday<br /> Yield: 75 servings<br /><br /> 8 Stewed California dried figs<br /> -- (unsweetened)<br /> 1/2 c Shortening<br /> 1 c Sugar<br /> 2 Eggs<br /> 1 ts Salt<br /> 2 c Sifted all-purpose flour<br /> 1 ts Baking powder<br /> 1 ts Baking soda<br /> 1 1/2 ts Mace<br /> 1 1/2 c Crunchy rice cereal<br /> 1 c Coarsely broken walnut meats<br /> 1/2 c Currants<br /><br />With scissors, snip stems off figs, and cut them into little pieces.<br />Combine with shortening and sugar, and cream together with eggs and salt.<br />Sift flour, measure and sift again with baking powder, soda and mace.<br />Combine all ingredients. Drop from teaspoon onto buttered baking sheets.<br />Bake in moderate oven (365 F.) for about 12 minutes, or until nicely<br />brown.<br /><br />Source: 48 Family Favorites with California Figs<br />Reprinted with the permission of The California Fig Advisory Board<br />Electronic format courtesy of Karen Mintzias<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 38 Calories; 2g Fat (35.6% calories<br />from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg<br />Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0<br />Fruit; 1/2 Fat; 0 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-13985407104284237172008-11-30T12:49:00.000-07:002008-11-30T12:50:14.812-07:00Cut-Out CookiesMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Cut-Out Cookies<br /> Categories: cookies, holiday<br /> Yield: 48 servings<br /><br /> 1 c Butter or margarine<br /> 1 1/2 c C and H Powdered Sugar<br /> -- unsifted<br /> 1 Egg<br /> 1 ts Vanilla<br /> 2 1/4 c All-purpose flour<br /> 1 ts Baking powder<br /><br />Soften butter and beat until creamy. Beat in sugar until smooth. Add egg<br />and vanilla; mix well. Stir in flour and baking powder until thoroughly<br />mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into<br />desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10<br />minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup<br />unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie<br />with frosting BEFORE baking. Makes 4-dozen cut-out cookies.<br /><br />Reprinted with permission from:<br />Powdered Sugar Cookies from the C and H Sugar Kitchen<br />by Jean Porter<br />Electronic format by Karen Mintzias<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 57 Calories; 4g Fat (62.9% calories<br />from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 15mg<br />Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1<br />Fat; 0 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-68775471138064751772008-11-30T12:45:00.000-07:002008-11-30T12:47:06.880-07:00Yule Fruitcake CookiesMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Yule Fruitcake Cookies<br /> Categories: christmas, cookies, fruits<br /> Yield: 96 servings<br /><br /> 4 c flour; sifted<br /> 1 ts baking soda<br /> 1 ts salt<br /> 1 c shortening<br /> 2 c brown sugar, packed<br /> 2 egg; beaten<br /> 2/3 c buttermilk<br /> 2 c dates; chopped<br /> 1 c nuts; chopped<br /> 1 c candied cherries; chopped<br /> 1 c candied fruit and peel<br /> -chopped<br /><br />Sift together flour, soda, and salt. Cream shortening; add sugar and eggs,<br />beating until light and fluffy. Add the buttermilk, alternately with<br />sifted dry ingredients, into the creamed mixture; mix well. Fold dates,<br />nuts, candied fruit and peel into the batter. Chill the dough about 1<br />hour.<br /><br />Drop the chilled dough by teaspoonfuls, about 2 inches apart, onto a<br />lightly greased baking sheet. Bake in oven 375*F. 8 to 10 minutes, or<br />until set and lightly brown.<br /><br />- - - - - - - - - - - - - - - - - -<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2431<br /><br />Contributor: The Cookie Cookbook<br /><br />Preparation Time: 0:00<br /><br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br />NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 80 Calories; 3g Fat (34.7% calories<br />from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol;<br />42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0<br />Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-35026396114366195872008-11-26T02:35:00.001-07:002008-11-26T02:36:56.093-07:00eggnogMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Eggnog<br /> Categories: beverages, holiday<br /> Yield: 9 servings<br /><br /> 3 Eggs; slightly beaten<br /> 1/2 c Sugar<br /> 1/4 ts Salt<br /> 3 c Milk<br /> 1 c Half-and-half<br /> 1/2 ts Vanilla<br /> 1 1/2 ts Imitation rum flavoring<br /> Nutmeg; as desired<br /><br />Mix beaten eggs with sugar and salt in the top of a double boiler. Add<br />milk and half-and-half. Cook over boiling water, stirring constantly,<br />just until mixture coats spoon, about 10 to 15 minutes. Cool. Add vanilla<br />and rum flavoring. Chill.<br /><br />Immediately before serving, strain eggnog. Beat with a rotary beater<br />until frothy. Pour into chilled cups. Sprinkle each serving with nutmeg,<br />as desired.<br /><br />NOTE: For this recipe, use only clean eggs, with no cracks in shells.<br /><br />[Additional note from Karen: Don't serve this to ANYONE with a compromised<br />or underdeveloped immune system! This would include children, the<br />elderly, the infirm, and anyone else who can't afford to risk salmonella<br />poisoning. If in doubt, consult your own physician.]<br /><br />Calories per 1/2 cup serving: About 160<br /><br />Source: FOOD -- by U.S. Department of Agriculture<br />Typed for you by Karen Mintzias<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 118 Calories; 4g Fat (33.1% calories<br />from fat); 5g Protein; 15g Carbohydrate; 0g Dietary Fiber; 82mg<br />Cholesterol; 123mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2<br />Fat; 1/2 Other Carbohydrates.<br /><br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-26433287189068277972008-11-05T17:19:00.001-07:002008-11-05T18:10:55.054-07:00Esau's PottageMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Esau's Pottage<br /> Categories: american, beans, beef, main dishes, soups<br /> Yield: 8 servings<br /><br /> 1/2 lb split peas; green<br /> 1/4 lb lentils<br /> 2 tbsps pearl barley<br /> 4 tbsps white beans<br /> 1 ea soup bone<br /> 1/2 lb beef shank<br /> 2 whole carrots; diced<br /> 2 stalk celery; diced<br /> 1 whole onion; sliced thin<br /> 2 qts water<br /> salt; to taste<br /> pepper; to taste<br /> 1 lg parsley sprig; chopped<br /><br />Put the peas, lelits, barley, and beans into a large bowl. cover to twice<br />their depth with cold water, and leave overnight. Next day rinse well. Put<br />the bone and the shank with salt and water into a soup kettle. Bring<br />slowly to the boil, skim, then add the other ingredients. Cover and simmer<br />as slowly as possible for 2 or 3 hours, stirring occasionally. When the<br />soup is ready the legumes will have dissolved into a puree. Before<br />serving taste for seasoning, remove bone, and serve a little bit of the<br />meat with each serving. Garnish with parsley.<br /><br />Description:<br />"From The Old Farmer's Almanac Cook Book"<br />Source:<br />"The Old Farmer's Amanac Cook Book"<br />Copyright:<br />"1976"<br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 232 Calories; 3g Fat (11.0% calories<br />from fat); 18g Protein; 35g Carbohydrate; 14g Dietary Fiber; 10mg<br />Cholesterol; 42mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2<br />Vegetable; 0 Fat.<br /><br />NOTES : Based on the biblical story of the soup Esau sold his birthright<br />for. Perfect for a cold winters night.<br /><br />Nutr. Assoc. : 0 0 0 0 9040 0 0 0 0 0 0 0 0<br /><br /> Contributor: Clarissa M. Silitch, Editor, Carl F. Kirkpatrick, Desi<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0tag:blogger.com,1999:blog-4634180654383104201.post-7818208958223028082008-11-04T19:02:00.001-07:002008-11-04T19:04:26.743-07:00Souper Easy Mac-N-CheeseMMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]<br /><br /> Title: Super Easy Mac And Cheese<br /> Categories:<br /> Yield: 3 servings<br /><br /> 1 cn chicken broth; 14 1/2 ounce<br /> 1 c macaroni; dry<br /> 2 tbsps macaroni; dry<br /> 3/4 c evaporated milk; or soy milk<br /> 2 tbsps butter; cut up<br /> 2 tsps flour<br /> salt and pepper; to taste<br /><br />4 servings<br />oven=350<br />Spray a medium size (about 8" x 10") baking dish with Pam. Combine all the<br />above ingredients in the pan and stir. Cover with foil, and bake 15<br />minutes at 350. Take pan out and stir. Cover back up with foil again, and<br />bake 25 more minutes. Remove from oven, and stir in 1 1/2 cups shredded<br />cheese until melted. Serve immediately.<br /><br /><br /><br />- - - - - - - - - - - - - - - - - - -<br /><br />Per Serving (excluding unknown items): 318 Calories; 14g Fat (38.5%<br />calories from fat); 11g Protein; 37g Carbohydrate; 1g Dietary Fiber; 39mg<br />Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2<br />Non-Fat Milk; 2 1/2 Fat.<br /><br />NOTES : Seems soupy at first. Just keep stiring and it will get creamy.<br /><br />Nutr. Assoc. : 0 0 0 0 0 0 0<br /><br /> Preparation Time: 0:00<br /><br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000<br /> NYC Nutrilink: N0^00000,N0^00000,N0^00000<br /><br />MMMMMCooksalothttp://www.blogger.com/profile/01318679654140825633noreply@blogger.com0