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176. Jenerator - 10/17/2001 4:58:23 AM

Classic butter cookies

1 cup of butter
1/s cup of shortening
1 cop of granulated sugar
1 egg
2 tablespoons of milk
1 tsp of vanilla
1/2 tsp of almond extract
3 1/2 cups all purpose flour
1 tsp baking powder

Preheat oven to 375. Cream together butter and sugar. Add egg, milk, vanilla, and almond extract - beat well. Stir together flour and baking powder; afterwards gradually add flour mix to cream mix. Make delicate sized cookie shapes or place dough into a cookie press and then place onto ungreased cookie sheets. Bake approximately 10 minutes or until slightly brown on edges. Remove from sheets and cool on rack.

Makes 8-9 dozen.

177. thoughtful - 11/19/2001 3:10:18 AM

Potato-Leek Soup
2 med. leeks, 2 med. potatoes, 2 c. chicken broth, 1 c. skim milk, 1 Tbls butter, 2 cloves garlic, 1/2 t. dried dill weed, 1/2 c. parsley, ground pepper to taste

Discard leek tops. Cut leeks into 1/4" slices and wash well. (I swirl them in a bowl of cold water as they can be tough to clean. Saute leeks and garlic in butter (sometimes I make it 1/2 olive oil, 1/2 butter) until softened. Peel and cube potatoes. Add potatoes to pot with chicken broth, pepper and dill weed. Simmer for 30 min or until potatoes are soft. Blend mixture with parsley in batches in a blender until smooth and return to pot, stir in milk and heat until warm, adjusting seasonings. Enjoy!

178. Jenerator - 12/29/2001 1:24:13 AM



About 20 cups chopped tomatos

2 large onions, chopped
15 cloves of garlic, minced
2 tspns black pepper
1 tspn tumeric
3 TBLSPNS salt
1/3 cup lime juice
~ 15 jalapeno's minced
1/4 cup olive oil
enough tomato paste to thicken to perferred consistancy.

Bring to a boil, put in pint jars, seal, and process 15 minutes in boiling water bath.

179. Absensia - 1/1/2002 4:43:02 PM

Speaking of cinnamon rolls a while back...these are great:

Cinnabon Cinnamon Rolls Clone
Serving Size : 12
Categories : Rolls
1/4 cup warm water, 1 cup milk -- room temperature
1 large egg -- beaten, 1/4 cup butter -- softened, 1 tablespoon sugar
1/2 teaspoon salt, 4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar -- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon
4 ounces cream cheese -- softened, 1/4 cup butter -- softened
1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered sugar
Preparation Instructions: Dough; (Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly). Filling In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cream Cheese Cinnamon Frosting In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately. You can make the dough by hand or in can be prepared in a bread machine.

180. judithathome - 1/15/2002 2:07:44 AM

King Cake

1/4 cup butter or margarine

1 - 16-oz. carton sour cream

1/3 c. sugar

1 t. salt

1 pkgs. dry yeast

1 T. sugar

1/2 c. warm water (105 º to 115 º)

2 eggs

6 to 6 1/2 cups all-purpose flour, divided

1/2 cup sugar

1 1/2 t. ground cinnamon

1/3 cup butter or margarine, softened

Colored frostings

Colored Sugars

Combine the first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 º to 115 º.

Dissolve yeast and 1 T. sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups of flower; beat at medium speed with an electric mixer for 2 minutes or by hand until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly-flowered surface, and knead until smooth and elastic (about 10 minutes).

Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.

Combine 1/2 cup sugar and cinnamon; set aside.


181. judithathome - 1/15/2002 2:08:35 AM

King Cake, (cont')

Pinch dough down and divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28" X 10" rectangle. Spread half each of butter and cinnamon mixture on dough. Roll dough, jelly roll fashion, starting at the long side. Gently place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of dough together and form an oval ring. If you have access to a tiny plastic baby, tuck it into the seam before you seal it. If not, use a large, dried bean. Moisten and pinch the edges together to seal. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375 º for 15 to 20 minutes or until golden.

Repeat procedure with the remaining dough, butter and cinnamon mixture. Decorate each cake with bands of colored frostings, and sprinkle with colored sugars.

Makes 2 cakes.

If you prefer to do it the easy way, make it in a bread machine... I did, and it works great. I just dissolve the yeast in warm water first, and dissolve the sugar, butter and salt in the scalded milk, let it cool, and put in the machine. Eliminates all of that kneading.

NOTE: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice... just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon. To really be decadent,
use filling and cream cheese.

182. CalGal - 2/4/2002 12:31:47 AM


Oven: 350%
Pan: for cakelike brownies, grease a 9x9 pan. For chewy, use a 9x13 (I used the larger pan).

1/2 cup butter

4 oz unsweetened chocolate

Melt and set aside to cool. (see, this is safer. Not a particularly tempting concoction to nibble).

Beat 4 eggs and 1/2 tsp salt until light and foamy. Beat in 2 cups of sugar and 1 tsp vanilla until the mixture is creamy.

If the chocolate/butter mixture isn't cool yet, wait. The heat will cook the eggs. I put it in the fridge for a good half an hour.

Once it's cool, stir the chocolate mix into the butter/eggs. Do not overbeat; I just did it by hand. Before all the swirls have disappeared, stir in:

1 cup flour

Again, don't overbeat, just stir it until the white disappears. If you want nuts, toss in a cup of pecan or walnuts.

Pour into prepared pan, and bake for 25 minutes. Let cool.

(this is from Joy of Cooking)

183. CalGal - 2/4/2002 2:09:19 AM

Fondue Dinner

Meat Fondue

Figure 3/4 lb of some sort of flesh food per person.

Beef--top sirloin or london broil. Lamb is fun to try, but for some reason its distinctive flavor is lost and it doesn't taste much different from beef.

Chicken--breast meat only, and remember to cook it more than the rest! (as a result, we usually skip chicken)

Shrimp--shell and devein. I imagine any shellfish would work, but shrimp works best with the other meat.

Vegetables--we never bother in our family, but asparagus, carrots, artichoke hearts, mushrooms, peppers, would all work nicely.

Unless you really know what you are doing, use peanut oil. It holds heat very well, and is far superior to any salad oil. Olive oil has too much flavor. If you know some other oil that holds heat well, you can try it, but peanut oil is safe, inexpensive, and the oil of choice.

It's best to heat the oil on the stovetop and then transfer it to the pans.

Spear the meat or vegetable, cook to taste in boiling oil, dip into sauce.


You can never have enough fondue pots for meat fondue. If you want to keep the mayhem down--and you can get away with it--limit the amount of forks. But arguing over forks can be half the fun.

Warn people of the hot forks--burned lips are probably the most common fatality.

This is actually a good meal with kids; we've never had any problems. Watch carefully, though.

The neat plates, with sauce partitions are a nice investment if you have fondue on a yearly basis. Unlike the forks and the pots, though, the plates are optional.

184. CalGal - 2/4/2002 2:20:28 AM

Cheese Fondue

I never do amounts, but you want a lot of cheese--enough to melt and fill a double boiler. Somewhere between a pound or two, grated. Emmentaler, Gruyere (not smoked!), and Jarlsberg are classic flavors that you can't go wrong with. Use in any combination.

Toss grated cheese in cornstarch--a handful, or 1/4 cup.

Use the top of a double boiler pan on direct heat (low). Pour in a cup or so of dry white wine--don't skimp or economize here, make it good stuff. When the wine is simmering, toss in the cheese by handfuls, stirring until melted. You'll know when the texture is right.

Some people stir in a bit of brandy or Kirsch, but I usually just add more white wine as needed.

Many people dip chunks of ham or vegetables into the cheese--just chop into bitesize chunks. If it tastes good with cheese, it will work with fondue.

I myself don't see why anyone would spoil the experience by using anything other chunks of a good bread. We usually use sweet French bread or a sourdough, but any robust bread that can be speared on a fork and hold up the cheese will probably be perfect.


A double boiler is good, but the earthenware pots sold these days look much fancier for entertaining. If you have an earthenware pot then make the fondue in a double boiler first.

Cheese fondue forks are a bit different from those for meat fondue--at least, that's how we split them up in our family.

Meat fondue fork heads are small and a bit delicate looking. The cheese fondue forks have a larger head, often a bit ridged to better hold onto the bread.

Cheese fondue is stringy. That, like the fork mayhem, is part of the fun. Some people use scissors to cut it off; we just stretch it until it breaks, or use our fingers.

185. CalGal - 2/4/2002 2:23:13 AM


There are two categories of fondue sauces--fancy sauces that would taste divine in any meal, and "fondue" sauces--simple dipping sauces that are easy to toss together and taste good with hot, boiled meat.

You can buy quality sauces and they'll do fine. But making them is half the fun.

Simple, "only for fondue" sauces first:

Heinz sauce:

1 cup ketchup
1/4 cup worcestshire sauce
1/4 cup A-1 steak sauce
Tabasco to taste

Mix to taste and chill.

We've eaten this at every fondue supper since the mid-70s; it's tradition. It's also terrific for kids who will look on the fancier concoctions with suspicion.

186. CalGal - 2/4/2002 2:27:11 AM

Herb sauce

1 tbs chopped chervil
1 tbs chopped parsley
1 tbs chopped chives
1 1/2 tsps chopped tarragon
1 cup mayonnaise

Make your own mayonnaise if you're so inclined, but I just use Best Foods.

Mix all the ingredients. The recipe instructions say serve at once, but I think this is plain nuts. I let it refrigerate for a few hours.

187. CalGal - 2/4/2002 2:29:26 AM


You can buy this, of course, or use your own recipe. However, if you are making it for fondue, I recommend trying this recipe--I've used guacamole at most of my fondue dinners over the years, and this one seems to be the most popular--it may be the texture for dipping. It's also good with chips, but I don't care for it as much as "real" guacamole.

1 large ripe avocado
2 tsps fresh lemon or lime juice
1 tsp chili powder
1 clove garlic
2 tbs mayonnaise

Mash and mix, let chill for a few hours.

Easy Mustard Sauce

I don't have the recipe for this anymore, and I made the more complicated mustard sauce this last time, but if you feel like experimenting:

1 cup mayonnaise
1 tbs dried mustard
3-4 tbs Colman's mustard
Lemon juice

Mix to taste.

188. CalGal - 2/4/2002 2:31:31 AM

The following sauces could be used for other than fondue if you ever need dips, meat sauces, or the like.

Garlic Cheese Dip

2-3 cloves mashed garlic
1 cup mayonnaise
grated Parmesan (I use reggiano)

The recipe proportions here were bizarre--just 1 tsp of cheese. That's purely nuts. But when you add lots of cheese to taste and then let it sit in the fridge for a few hours, it's awesome. The end result shouldn't have any mayonnaise taste at all.

Horseradish Dip

2/3 cup thick sour cream (I used a cup plus, though)
3 tbs grated fresh horseradish (1 tbs dried)
2 drops Tabasco
2 tbs fresh lemon juice

Mix together. If you grate your own horseradish, get it in the lemon juice before too long, or it loses its bite. This is another one where you should mix to taste, and it also does better sitting in the fridge for a few hours.

189. CalGal - 2/4/2002 2:32:39 AM

Lime Dip

I completely ignored the recipe quantities and just used the ingredients. Including both for comparison.

5 oz parsley--I have no idea how much 5 oz is, so I just chopped up a tied together bunch
Juice of two limes
Grated rind of 1 lime
2 tbs sour cream--yes, that's what the recipe says, so I include it. I think that's purely nuts, though, and I used a cup.

Mix all ingredients together and let sit for a few hours. Puree in blender before serving.

Okay, that's what I did. Here's what the recipe said--Puree parsley and lime in blender, along with lime juice and rind. Stir in sour cream and chill.

This sounds odd, I know--very green, obviously--but it is extremely good with both beef and shrimp fondue.

190. CalGal - 2/4/2002 2:35:53 AM


My proudest Christmas accomplishment--while I bake a great deal, and am a good mix-it-up cook, I don't do fancy sauces often. So taking on the Julia Childs version of the famous garlic mayonnaise was a real accomplishment for me. My family was extremely enthusiastic. This is far more complicated than any other recipe I've seen, which is why I include it.

1 slice of stale, white bread (I just used homestyle or something, but Julia says it should be 3/1" think and homemade)
3 tb milk or wine vinegar (I used vinegar)

Soak the bread for 5-10 minutes until it is a soft pulp. Squeeze out any excess liquid.

4-8 cloves of garlic

Place the bread and garlic in a bowl and pound with a pestle for at least 5 minutes. I used a metal bowl.

At least five minutes? Garlic must have been a lot softer 30 years ago. I didn't have a pestle, so I used a wooden spoon. Just watched a movie and pounded and pushed and grinded until the garlic and bread was a paste, as smooth as I could make it.

1 egg yolk
1/4 tsp salt

Pound into the garlic/bread until the mixture is thick and sticky.

End part one. Take a break and stretch if you need it.

191. CalGal - 2/4/2002 2:40:01 AM

Part 2

1 1/2 cups good olive oil
3-4 tbs boiling water or fish stock (I used water)
2-3 tbs lemon juice

Drop by drop, blend in the olive oil with a wire whisk. Literally drop by drop. Put in a drop, whip. Put in another drop, whip. Whip, whip, whip. Periodically, switch to your other hand. It won't really whip well, but at least you can give your other muscles some equal time and your sore hand a rest. Whip, whip, whip. Once it looks more like cream, you can add a bit more oil at a time.

I watched a movie, sitting on the floor, crossing my legs and putting the bowl in my lap. It probably didn't take more than 30 minutes. I imagine once you get good at it you could do it quicker.

If you do it right, it will start to look like mayonnaise--heavy, creamy. I added the water at the end. When I tasted it at this point, I about cried. It tasted really odd, and I couldn't believe I'd done all that work for nothing.

Then I added the lemon juice and tasted it. Wow. Whole new ballgame. I could see where it was going, and after a few hours in the fridge it was divine.

If the aioli separates in the fridge (mind did not, preen) then beat it spoon by spoonful in a warmed mixing bowl.

Aioli is one of those things that has probably been dabbed on a zillion of my restaurant entrees over the years, but I'd never really focused on it so I was flying blind. I'm sure the Italians among us are laughing at my fuss over making something as basic as aioli, but this Celtic soul was most proud.

192. CalGal - 2/4/2002 2:40:45 AM

Cold Mustard Sauce

2 tbs prepared mustard
3 tbs boiling water

(I got some dijon made without water; it was excellent on its own as well)

In a warm bowl, whip the mustard while adding the water by drops.

1/3 to 1/2 cup olive oil

Using the same technique as described above in aioli, beat in the olive oil drop by drop. Sauce should be thick and creamy.

Salt and pepper
Lemon juice
1 to 2 tbs parsley or minced fresh green herbs

Again, the lemon juice really makes all the difference.

193. judithathome - 2/22/2002 3:20:34 AM

Spinach Balls

1 box frozen chopped spinach, thawed and squeezed as dry as possible

1 half box (or more) Stove Top Stuffing or breadcrumbs

1 finely chopped onion

1 tbsp. or to taste minced garlic

2 beaten eggs

½ cup canned skim milk

1-2 cups shredded cheese (Swiss, jack, cheddar, or mix of cheeses)

Dash of salt to taste; basil to taste; oregano to taste

Mix all ingredients very well with hands, making sure everything is blended. Using a teaspoon, measure out small amounts and roll into balls, placing on foil lined cookie sheet which has been sprayed with PAM. Bake at 375° for 30 minutes or until firm and golden brown. Cool and either refrigerate or freeze for later…when ready to serve, heat briefly in microwave or eat cold.

You can substitute artichoke hearts for the spinach and you can also press mixture into a square pan and after baking, let cool and slice into squares.

194. judithathome - 2/25/2002 2:06:56 AM

I feel like a doofus...ADD A 12oz BOX OF FIRM TOFU to that recipe above for Spinach Balls.

I can attest to the fact that it works without the tofu but I usually use it. Just not the last time I made them...

195. betty - 5/2/2002 12:15:40 AM

Betty's Black Beans

1-2 Tbs Olive Oil
1/2 med. onion-finely chopped
3-4 cloves garlic-minced
1 lb. 13 oz. can of Goya Black Beans
1 Tbsp. Cumin Powder
1/4 tsp. finely ground red chili powder

Pour Olive Oil into 1 1/2 Qt pan, add onions, sautee over low heat. When onions are translucent, add garlic. In minute or so add the Black Beans, without draining, and allow to heat thoroughly before adding cumin and chili powder. Cook for another five minutes.


One of our favourite ways to eat these beans is with cubed and boiled sweet potatoes and Kale sauteed in soy sauce, sprinkled with sesame seeds.

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