Great American Cookies Snickerdoodles

1/2 c butter,(1 stick), softened
1/2 c granulated sugar
1/3 c brown sugar
1 egg
1/2 t vanilla
1 1/2 c flour
1/4 t salt
1/2 t baking soda
1/4 t cream of tartar
**Topping**
2 T granulated sugar
1 t cinnamon
1. In a large bowl, cream together the butter and sugars with an
electric mixer on high speed. Add the egg and vanilla and beat
until smooth.
2. In another bowl, combine the flour, salt, baking soda and cream of
tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60
minutes in the refrigerator.
5. In a small bowl combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll
this dough in the cinnamon/sugar mixture and press it onto an ungreased
cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12-14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.
Makes 16-18 cookies.

Great American Cookies White Chunk Macadamia

1/2 c butter,(1 stick), softened
1 c brown sugar
1/2 c coconut flakes,finely
-minced
1 egg
1 T milk
1 t vanilla
1 1/2 c flour
2 t baking soda
1/2 t baking powder
1/2 t salt
8 oz solid white chocolate,cut
-into chunks
1 c macadamia nuts,chopped
1. Cream together the butter and sugar in a large bowl with a mixer
on high speed.
2. Add the coconut, egg, milk and vanilla and mix well.
3. In another bowl combine the flour, baking soda, and salt.
4. Add the dry mixture to the wet mixture and mix until dough forms.
Mix in the white chocolate and macadamia nuts.
5. Preheat oven to 300 degrees while you let the dough rest for 30-60
minutes in the refrigerator.
6. Measure out about 2 1/2 tablespoons of the dough and form a ball.
Drop each ball of dough onto an ungreased cookie sheet about 3 inches
apart and bake for 12-14 minutes. Do not over bake! Cookies should
come out of the oven appearing slightly browned, yet undercooked.
When cooled the cookies will be soft and chewy like the original.
Makes 16-18 cookies.

Green Goddess Dressing

1 clove garlic,pressed or
-minced
2 ozs anchovy paste
1/4 c green onions,finely chopped
2 T fresh lemon juice
2 1/2 ozs tarragon vinegar
1/2 pt sour cream
2 c mayonnaise
1/2 c finely parsley,Chopped
salt & pepper,To Taste
Combine above ingredients in blender and blend until well-mixed, or
mix together thoroughly. Chill.

Hamburgers At Home

hamburger (1/4 pound per
-person
1 T oil
Use only ground round. Allow 1/4 lb. per person. Shape that much
into 2 thin patties ( use the lid to an 8 oz. margarine cup in
which to shape the patties). Press hamburger into lid evenly. Makes
it very flat & uniform in size. It drops right out when you bend the
lid a bit. Place each patty on a square of waxed paper,
stacking these in a coffee can, with a tight fitting lid. Freeze
them this way to use within 3 months, removing only as many patties
as you need at a time. Lightly oil a flat grill, the kind you would
ordinarily use for making pancakes. Get the grill HOT and sear each
patty quickly in about 1 Tablespoon oil -- turning only once to sear the
other side. Then depending on the degree of doneness, adjust heat to
medium-low for additional cooking. Do not use a skillet with collared
sides or you'll trap in vapors, moisture and you will be "frying" the
hamburgers rather than searing them.

Chicken green masala

serves 4
ingredients
2 tablespoons vegetable oil
2 onions, finely chopped
1 medium chicken, cleaned and cut
into small pieces
4 tomatoes, finely chopped
salt
For the spice paste
1 large bunch of fresh coriander
leaves, roughly chopped
1 large onion, roughly chopped
10 fresh green chillies
5 garlic cloves
5cm/2in piece of fresh root ginger,
chopped
2 cinnamon sticks, about
5cm/2in each
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon poppy seeds
1⁄4 teaspoon ground turmeric
2 cardamom pods
2 cloves
• Put all the ingredients for the spice paste in a blender or food processor,
and work to a very fine paste. Set aside.
• In a large saucepan, heat the oil over a medium heat. Add the onions
and sauté for 5 minutes or until the onions are golden brown. Stir in the
spice paste, reduce the heat and cook for a further 5 minutes.
• Add the chicken, tomatoes and a little salt, and mix well. Cover and
cook gently for 15 minutes, stirring occasionally.
• Remove the lid from the pan and continue cooking, uncovered, for a
further 5–10 minutes until the chicken is done. Serve hot.
340

Grandma Hoffman's Tomatoe Catsup

8 lb firm ripe tomatoes
1 coarsely,Chopped
4 lg onions,sliced
1 clove garlic,finely minced
2 bay leaves
2 red pappers,fresh or dried
3/4 c brown sugar,Firmly Packed
2 T whole allspice
1 1 length of stick cinnamon
1 t cloves,Ground
1 1/2 T salt
1 t black pepper,Freshly Ground
2 c cider vinegar
: Place the tomatoes in a large kettle with the onions, garlic,
bay leaves and red pepper pods. Cook until soft and strain through a
seive or put through a food mill. This should yield about 2 quarts
of tomato puree.
: Return the puree to the kettle and add the brown sugar. Tie
the allspice and cinnamon in a small cheesecloth bag and add it to
the kettle along with the cloves, salt and pepper. Cook quiickly,
stirring frequently, until reduced to about half the original volume.
: Season the mixture to taste with additional salt, if needed.
Remove the spice bag and add the vinegar. Simmer ten minutes longer
and pour at once into hot sterilized bottles. Seal the bottles with
paraffin.

Grandma's Oatmeal Raisin Big Cookies

1/2 c raisins
1/3 c water
1/2 c vegetable shortening
1 egg
1 1/2 c dark brown sugar
1 1/2 t vanilla
2 c all-purpose flour
1 1/4 c oats,(not instant)
2 t baking soda
3/4 t cinnamon
1 t salt
1/2 c raisins
1. Preheat oven to 275 degrees.
2. Combine raisins with water in a food processor and blend on high speed for
about 1 minute or until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg, brown
sugar and vanilla in a large bowl. Mix well with electric mixer until
smooth.
4. In a separate bowl, combine the flour with the oats, baking
soda, cinnamon and salt. Pour this dry mixture into the wet mixture
andmix well until ingredients are incorporated. Mix in raisins.
5. Roll 3 tablespoon portions of the dough into a ball in your hands and
press to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20
minutes. Be careful not to overcook, or the cookies will not be chewy.
Store in a sealed container.
Makes 16 to 18 cookies.

Grandma's Peanut Butter Big Cookies

1/2 c vegetable shortening
1/2 c Peter Pan peanut butter
1 1/4 c dark brown sugar,Packed
1 egg
1 t vanilla
3/4 t salt
1 1/2 c all-purpose flour
2 t baking soda
1. Preheat oven to 275 degrees.
2. Beat shortening, peanut butter, brown sugar, egg, vanilla and salt together in
large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly add the dry
mixture to the wet mixture while beating.
4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and
press to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20 minutes.
Be careful not to overcook, or the cookies will not be chewy and you may
negatively impact the full enjoyment potential of the product.
Makes 14 to 16 cookies.

Indonesian-style satay chicken

serves 4
ingredients
50g/2oz raw peanuts
3 tablespoons vegetable oil
1 small onion, finely chopped
2.5cm/1in piece of fresh root
ginger, finely chopped
1 garlic clove, crushed
700g/11/2lb skinless chicken thigh
fillets, cubed
100g/4oz creamed coconut,
roughly chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon soft dark brown sugar
150ml/5fl oz milk
1⁄4 teaspoon salt
• Shell the peanuts and remove the skins by rubbing them between the
palms of your hands. Put them in a small bowl, add just enough water to
cover and soak for 1 minute. Drain the nuts and cut into slivers.
• Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry
the peanuts for 1 minute until crisp and golden. Remove with a slotted
spoon and drain on kitchen paper.
• Add the remaining oil to the hot wok. When the oil is hot, add the
onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but
not browned. Remove with a slotted spoon and drain on kitchen paper.
• Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp
and golden on all sides. Thread onto bamboo skewers and keep warm.
• Add the creamed coconut to the hot wok in small pieces, and stir-fry until
melted. Add the chilli sauce, peanut butter and ginger mixture, and
simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a
further 3 minutes.
• Serve the skewered chicken hot with a dish of the hot sauce sprinkled
with the roasted peanuts and vegetables.

Medium balti chicken

serves 6
ingredients
2 tablespoons vegetable oil
900g/2lb skinless chicken breast
fillets, cubed
1 onion, sliced
225g/8oz green beans, cut into
5cm/2in lengths
350g/12oz tomatoes, chopped
15g/1⁄2oz fresh basil, roughly torn
salt and freshly ground
black pepper
For the sauce
4 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped fresh
root ginger
4 fresh green chillies, chopped
15 cloves
seeds from 10 green
cardamom pods
1 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
400g/14oz tinned chopped
plum tomatoes
600ml/1pt vegetable stock
2 tablespoons freshly squeezed
lemon juice
pared zest of 1 lemon
• To make the sauce, heat the oil in a heavy pan, and fry the onions,
garlic and ginger for 2 minutes. Add the chillies and cook for a further
2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add
the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and
simmer, uncovered, for 30 minutes. Discard the lemon zest.
• Heat the oil in a large balti pan or wok, and stir-fry the chicken for
5 minutes until golden. Add the onion and green beans, and continue to
stir-fry for 1 minute.
• Pour in the sauce and simmer gently for 8 minutes, stirring occasionally.
Stir in the tomatoes and basil, and cook for a further 2 minutes or until
the chicken is tender. Season with salt and pepper. Serve hot.

Garlic & nut butter chicken

serves 12
ingredients
225g/8oz roasted salted mixed nuts,
roughly chopped
5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh
flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 large egg, beaten
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 small skinless chicken breast fillets
900ml/11⁄2pt hot chicken stock
freshly ground black pepper
• Combine the nuts and garlic with the butter, parsley and 2 tablespoons
of lemon juice, and season well with pepper. Cover and chill.
• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with
beaten egg and, using a small cutter, stamp out shapes. Sprinkle with
the poppy and caraway seeds, and bake in the oven for 10 minutes.
• Arrange the chicken breasts in a roasting tin, and half-cover with the hot
stock. Cover with foil and cook for 30 minutes or until cooked through.
• To serve, melt the nut butter mixture. Drain the cooked chicken breasts
from the stock, and put on a heated serving dish. Spoon the melted
butter over, and garnish with the pastry shapes.

Khara masala balti chicken

serves 4
ingredients
3 curry leaves
1⁄4 teaspoon mustard seeds
1⁄4 teaspoon fennel seeds
1⁄4 teaspoon onion seeds
1⁄2 teaspoon crushed dried red
chillies
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon fenugreek seeds
1⁄2 teaspoon crushed pomegranate
seeds
1 teaspoon salt
1 teaspoon shredded fresh
root ginger
3 garlic cloves, sliced
50ml/2fl oz corn oil
4 fresh green chillies, slit
lengthways
1 large onion, sliced
1 tomato, sliced
700g/11⁄2lb skinless chicken breast
fillets, cubed

• In a large bowl, mix together the curry leaves, mustard seeds, fennel
seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds
and crushed pomegranate seeds. Add the salt, ginger and garlic.
• Heat a wok until very hot. Add the oil and, when the oil is hot, add the
spice mixture, then the green chillies. Stir-fry for a minute or so. Add the
onion to the wok and stir-fry over a medium heat for 5–7 minutes.
• Add the tomato and chicken pieces to the wok and cook over a medium
heat for 7 minutes or until the chicken is cooked through and the sauce
has reduced slightly.
• Stir the mixture over the heat for a further 3–5 minutes, then serve hot.

Chicken with ciabatta & Parma ham

serves 6
ingredients
2 tablespoons olive oil
800g/1lb 12oz leeks, trimmed and
cut into 1cm/1⁄2in slices
150ml/5fl oz dry sherry
200ml/7fl oz chicken stock
400ml/14fl oz cr?me fra?che
2 tablespoons wholegrain mustard
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh
flat-leaf parsley
700g/11⁄2lb skinless chicken breast
fillets, cut into 1cm/1⁄2in strips
100g/4oz Gruy?re cheese, finely
grated
salt and freshly ground
black pepper
For the topping
200g/7oz ciabatta breadcrumbs
3 tablespoons olive oil
75g/3oz Parma ham, roughly torn
2 tablespoons chopped fresh
flat-leaf parsley
• Heat the oil in a large non-stick frying pan, add the leeks and cook over
a gentle heat for 15–20 minutes until softened. Remove with a slotted
spoon and put to one side. Add the sherry and stock, bring to the boil
and bubble until reduced by about a quarter. Allow to cool.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• In a bowl, mix the crème fraîche, flour, mustard, sage and parsley
together with some salt and pepper,. Mix in the reduced stock and leeks.
• Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce
mixture over. Sprinkle the cheese on top.
• To make the topping, put the breadcrumbs in a bowl with the oil, ham
and parsley. Toss together and sprinkle over the chicken.
• Cook the chicken in the oven for 50–60 minutes or until bubbling at the
sides. Serve hot

Pepper chicken with ginger & garlic

serves 4
ingredients
3 garlic cloves, roughly chopped
2.5cm/1in piece of fresh root
ginger, sliced
4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves
1 fresh green chilli, slit lengthways
1 teaspoon ground coriander
1⁄2 teaspoon ground turmeric
pinch of salt
500g/1lb 2oz skinless chicken
breast fillets, cubed
1 teaspoon garam masala
1⁄2 teaspoon ground black pepper

• Using a mortar and pestle, pound the garlic and ginger to a fine paste.
Set aside.
• Heat the oil in a large frying pan. Add the onions, curry leaves and
green chilli and cook over a medium heat until the onions are brown.
• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally.
Add the coriander, turmeric and salt. Mix well and cook for a further
5 minutes.
• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz
water and the garam masala. Mix well, cover and cook over a low heat
for 5 minutes or until the chicken is cooked through.
• Stir the ground pepper into the mixture, then remove the pan from the
heat and serve.

Vietnamese chicken & sweet potato curry

serves 4–6
ingredients
450g/1lb sweet potato, peeled and
cut into 2.5cm/1in chunks
4 tablespoons groundnut oil
1 tablespoon hot curry powder
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
450g/1lb skinless chicken breast
fillets, cut into bite-size pieces
300ml/10fl oz chicken stock
150ml/5fl oz coconut milk
salt and freshly ground black pepper
For the paste
1 large onion, roughly chopped
3 garlic cloves, chopped
1 lemon grass stalk, tough outer
layer removed, finely chopped
• Put all the ingredients for the paste in a blender or food processor, and
purée to produce a thick paste. Set aside.
• Cook the potato in a pan of boiling salted water for 8–10 minutes until
tender. Drain and set aside.
• Heat the oil in a wok. Add the paste and fry over a gentle heat, stirring,
for about 5 minutes until softened but not coloured. Stir in the curry
powder, turmeric and chilli flakes, and fry for 30 seconds until aromatic.
• Add the chicken to the wok, stir to coat it evenly in the spice mixture and
fry, stirring, for 2 minutes. Add the stock, bring to the boil, then reduce
the heat and simmer gently for 10 minutes or until most of the stock has
evaporated. Stir in the coconut milk, then season with salt and pepper.
Cook the curry gently, stirring occasionally, for a further 10 minutes.
• Stir in the cooked sweet potato, and heat through for 3–4 minutes. Taste
and adjust the seasoning if necessary. Serve hot with rice.

Pheasant breast with cinnamon marmalade

serves 4
ingredients
4 boneless pheasant breasts
25g/1oz butter
25g/1oz plain flour
14 teaspoon ground cinnamon
125ml/4fl oz freshly squeezed
orange juice
2 tablespoons orange marmalade
3⁄4 teaspoon instant chicken bouillon
1 tablespoon orange liqueur
100g/4oz green seedless grapes
1 orange, peeled and cut
into sections
50g/2oz toasted almonds
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Line a 20cm/8in square baking dish with foil, leaving a small foil collar.
Wash the pheasant breasts and pat dry. Arrange in the prepared dish.
• Melt the butter in a saucepan over a medium heat. Stir in the flour and
cinnamon. Cook until smooth. Stir in the orange juice, marmalade and
bouillon.
• Cook until thickened, stirring constantly. Stir in the liqueur. Spoon over
the pheasant and seal the foil tightly.
• Bake in the oven for about 30 minutes until the pheasant is tender.
Spoon the grapes and orange sections over the pheasant, and bake,
uncovered, for a further 5 minutes. Sprinkle with the almonds and serve
hot with rice.

Parsley, walnut & orange chicken

serves 6
ingredients
125ml/4fl oz extra virgin olive oil
100g/4oz onion, finely chopped
75g/3oz walnuts, finely chopped
grated zest and juice of 1 large
orange
6 tablespoons chopped fresh
flat-leaf parsley
1 tablespoon cranberry sauce
1 large egg, beaten
6 chicken breasts
1 tablespoon Dijon mustard
salt and freshly ground black pepper
• Heat 3 tablespoons of the oil in a small heavy pan and add the onion.
Cover and sweat for 10 minutes or until soft and starting to caramelize,
then cool. In a bowl, combine the walnuts, orange zest, parsley,
cranberry sauce and egg, and season well with salt and pepper. Stir in
the cooled onion mixture, and put to one side.
• Preheat the oven to 200°C/400°F/Gas mark 6. Gently ease up the
chicken skin and push in the stuffing. Reshape the chicken and put in a
large roasting tin.
• Spread with the mustard and season with salt and pepper. Drizzle over
2 tablespoons of the oil and roast for 25–30 minutes, basting
occasionally. Leave to cool, reserving the roasting juices.
• When the chicken is cold, slice thickly and arrange in a serving dish.
Whisk together 2 tablespoons orange juice with the remaining oil and
some salt and pepper. Add the strained chicken juices (skim off any fat
from the surface first), pour the sauce over the chicken and serve.

Good Reasons Italian Dressing Mix

1 T garlic salt
1 T onion powder
1 T sugar
2 T oregano,Dried
1 t black pepper
1/4 t thyme,Dried
1 t basil,Dried
1 T parsley,freeze-dried
1/8 t mustard powder
1 Envelope Lipton Cup-A-Soup
-Cream of Chicken
= (* See Note
1/4 t celery salt
2 T seasoned salt (or Mrs. Dash)
1 T grated lemon peel,Dried
Mix all ingredients together and force through a fine mesh sieve
with back of a large spoon. Store covered and use within 4-5 months.
For use: Combine 2 tablespoons of mix with 1/4 cup vinegar,
2/3 cups oil, 2 tablespoons water. Shake mixture vigorously. Makes 1 cup.
NOTES : * Use 1 envelope of the soup mix or 2 square soda crackers well
crushed- plus 1.5 teaspoon chicken bouillion powder plus 1 teaspoon non dairy
creamer powder

Good Seasons Italian Salad Dressing Mix

1 t carrot,grated and chopped
1 t red bell pepper,finely
-minced
3/4 t McCormick lemon pepper
1/8 t parsley flakes,Dried
1 t salt
1/4 t garlic powder
1/8 t onion powder
2 t sugar
1/8 t pepper
2 t dry pectin
1 pn oregano,Ground
1. Place the carrot and bell pepper on a baking pan in the oven set
on 250 degrees for 45-60 minutes, or until all of the small pieces are
completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other ingredients in
a small bowl. Mix can be stored in a sealed container indefinitely until needed.
3. When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3
tablespoons of water, then the dressing mix. Seal and shake vigorously.
Add 1/2 cup of oil and shake until well-blended. Serves 8-10.

Grace & David's 25th Sauce

1 1/2 c water
1 c brown sugar
5 oz vinegar
2/3 c ketchup
2 T soya sauce
TO THICKEN SAUCE ===============
2 T cornstarch
3 T water
Cook meat(meatballs,spareribs,pork buttons,chicken drumettes etc...)
and drain off excess fat
Mix & heat the first 5 ingredients.
Simmer with meat for 1 hour.
ADD cornstarch mixed with water to thicken.

Graham Cracker Crust Made W/Homemade Crust Mix

Yield: 1 Servings
1 1/2 c homemade graham cracker
1 crust mix
1/3 c butter (or margarine --)
1 melted
To make a crust for a 9" pie plate, springform pan or baking dish:
Combine graham cracker crust mix with melted butter or margarine.
Press mixture over bottom and sides of pan. Refrigerate for at least
45 minutes before filling.
Makes one 8" or 9" crust.

Sweet and sour mackerel.

Ingredient

Fresh mackerel, 2.

Red chillies 4 grains.

4 cloves of garlic.

2 tablespoons tamarind juice.

2 tablespoons fish sauce.

2 tablespoons sugar.

Water 1/2 cup.

1 coriander plant.

5 tablespoons of oil.

How to do
1. Rinse mackerel thoroughly Gut out.
2. Add 3 tablespoons oil in a pan. Setting fire to heat. The mackerel is fried to a golden plate.
3. Pounded garlic pepper together.
4. Add 2 tablespoons oil in a pan Stir fry enough hot air to pound the onion, fish sauce, sugar, tamarind water and Stir fry to combine.
5. The mackerel is prepared to enter the water to boil until the meat to mackerel. (Hot water), according to taste.

Good Reasons Italian Dressing

1 T garlic salt
1 T onion powder
1 T sugar
2 T oregano
1 t pepper
1/4 t thyme
1 t basil
1 T parsley
1/4 t celery salt
2 T salt
1 envelope cream of chicken
-cup of so,up, mix
1/4 c cider vinegar
2 T water
2/3 c oil
Combine all ingredients. Shake well.

Stir Fried pork with chili paste.

Garnish.
250 g pork slider.
Chili paste 3 tbsp.
Soya sauce 1 ½ tbsp.
1 ½ teaspoons of sugar.
2 large cloves of garlic cloves.
½ large onion head.
2 Dried chili.
The green onions 3.
Stir fry oil 1 tablespoon.

How to do
1. Casing Eplืakkraetiim onions and peppers and cut the roots cool power green onions. To rinse thoroughly. Drain the green onions and cut in pieces. Chop the garlic fine. Cut onion into slices lengthwise. Peppers and cut into pieces and set aside south of the village, the slide was cut into bite size pieces.


2. The oven at medium heat, add oil to the wok is quite strong. Wait until the oil begins to heat. I put the chopped garlic and chopped onion and stir until the onion, then add to Chili paste.


3. Stir fry Chili paste until onion begins to mature. The pork is cut into the slide. Stir until the pork is cooked, add the soy sauce and sugar to white. Stir all ingredients together.


4. The green onions and bell pepper cut into it. Stir fry for another 2 minutes then turn off the oven and lift up.


5. Plate, then serve it.

Golden Corrall Rolls

1 envelope active dry yeast
1/4 c very water,Warm
1/3 c sugar
1/4 c butter (or margarine)
1 t salt
1 c scalding hot milk
1 egg,lightly beaten
4 1/2 c all-purpose flour,Sifted
2 T butter (or margarine),Melted
-for brushing rolls
Sprinkle the yeast over very warm water in a large bowl (Very warm
water should feel comfortably warm when dropped on wrist.) Stir until yeast
dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot
milk and stir until the sugar dissolves and butter or margarine is melted.
Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in
egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use
some of the remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining flour (use it
for flouring the pastry cloth and your hands). Place dough in a warm
buttered bowl; turn greased side up. Cover and let rise in a warm place until
doubled in bulk, about 1-1/4 to 1-1/2 hours. Punch dough down and knead
4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky,
but use as little flour as possible for flouring your hands and the pastry
cloth, otherwise the rolls will not be as feathery light as they should
be. Pinch off small chunks of dough and shape into round rolls about 1-1/2
to 1-3/4 inches in diameter. Place in neat rows, not quite touching, in a
well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm
place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with
melted butter or margarine, then bake in a 375 degree oven for 18 to 20
minutes or until nicely browned. Serve warm with plenty of butter.
This recipe yields about 2 dozen rolls.

Glorio Cookies

Yield: 1 Servings
COOKIES ========================
1 18oz devils food cake mix
2 T water
2 T cooking oil
1/4 c bitter cocoa powder
FILLING ========================
1 envelope unflavored gelatin
1/4 c cold water
1 c crisco
1 t vanilla
1 lb powdered sugar +1 cup
Mix up cookies take small balls roll them in your hands place in
cookie sheet bake 350 for 10 to 15 minutes let cool and put in
filling.

Glorio Cookies (Oreo Cookies)

Glorio Cookies (Oreo Cookies)
COOKIE =========================
18 oz devils food cake mix
2 T water
2 T cooking oil
1/4 c bitter cocoa powder
FILLING ========================
1 envelope unflavored gelatin
1/4 c cold water
1 c crisco
1 t vanilla
1 lb powdered sugar +1 cup
Mix up cookies take small balls roll them in your hands place in
cookie sheet bake 350 for 10 to 15 minutes let cool and put in
filling.

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Getty Center Mexican Black Bean Burgers

3 lb cooked black beans -- rinsed
: and drained
1/4 c diced onion
1/2 c diced red bell pepper
1 ts cayenne pepper
1/4 c egg substitute
: or 1-large egg
1 c bread crumbs
2 TB cilantro
2 TB olive oil
8 hamburger buns; mixed grain
: ***OPTIONS***
: Salsa
: guacomole
Put beans, onion, bell pepper, cayenne pepper, egg, bread crumbs and
cilantro in food processor. Process, adding more bread crumbs as
needed to make a mixture dry enough to form into patties. Shape into
8 patties. Patties may be made a day ahead and refrigerated to allow
them to set well.
Heat 1 tablespoon of the olive oil in a large skillet over medium
heat. Add 4 patties and fry 2 minutes per side, turning once. Add
remaining tablespoon of olive oil and the remaining 4 patties and
cook.
Place each patty in a hamburger roll and serve with salsa and
guacamole, if desired.
[Makes 8 burgers,

Girl Scout Cookies Shortbread

1/2 c butter-flavored shortening
1 c powdered sugar
1/2 t vanilla
1/4 t salt
2 T egg,Beaten
1/2 t baking soda
2 T buttermilk
1 1/2 c all-purpose flour,(plus an
-extra 1/4
-- cup reserved for
-- rolling)
1/8 t baking powder
1. In a large mixing bowl, cream together the shortening, sugar,
vanilla, and salt with an electric mixer
2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for
about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an electric mixer
until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out
cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works
well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12-15 minutes or until golden brown.
Makes 60 cookies.

Girl Scout Cookies Thin Mints

3 10-ounce bags Nestle Mint
-Chocolate
-- Morsels
6 T shortening
108 chocolate wafers,(from TSR
-improved
-- version of Nabisco
-- Oreo)
1. Combine mint chocolate chips with shortening in a large
microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir
(with a plastic or wooden spoon), then heat for an additional minute. Stir
once again, and if chocolate is not a smooth consistency, continue to zap in
microwave in 30 second intervals until smooth.
2. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the
bowl so that the excess chocolate runs off, and then place the cookies side-byside
on a wax paper lined baking sheet. Refrigerate until firm.
Makes 108 cookies.