eat when you eat

Eat When You Eat

Play When You Play

For Doctor Otto

Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Soups & Salads . . . . . . . . . . . . . . . . . . . . . . . 14Main Courses . . . . . . . . . . . . . . . . . . . . . . . . 20Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Contents

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Appetizers

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Appetizers

Rice Ring3 c. cooked rice (1 c raw)1 c milk3 eggs, separated¾ c grated American cheese2 Tbsp green pepper, chopped2 Tbsp parsley, chopped2 Tbsp onion, chopped¼ c butter

Mix cooked rice, milk, cheese and egg yolks. Toss fry chopped onion, pepper and parsley in butter for a few minutes. Add to the rice mixture. Beat egg whites until stiff and fold into rice mixture. Bake in greased ring mold in 350º oven for 25 minutes.

Max’s Crab Dip8 oz softened cream cheese2 Tbsp lemon juice¼ c minced green onionsgarlic powder1 tsp dijon½ tsp Worcestershire½ lb crabs & p

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“Kids should be seen and not heard”

Eat When You Eat �Play When You Play

Cukes n’ Cream Relish1 Tbsp salt4 c cold water2 unpeeled cucumbers–thinly sliced2 bunches radishes–thinly sliced½ c sliced green onions1 Tbsp sugar1 tsp horseradish½ tsp oregano1 c dairy sour cream

Dissolve salt in water. Pour over cukes. Let stand 20 min. drain thoroughly. Toss lightly with radishes and onions. Chill. Mix together sugar, horseradish, 1 tsp salt & oregano. Stir gently into sour cream. Mix ingredients together. 8 servings.

Mr. Neumann’s Favorite Cowboy Caviar1 avocado–chopped1 bag frozen corn4 roma tomatoes–seeded & choppedchopped cilantro1 can black eyed peas–drained & rinsed¼ c chopped green onions¼ c vegetable oil4 shots tabasco sauce¼ c red wine vinegars & p

Serve with tortilla chips or “Scoops.”

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Broiled tomatoesKay Nelson4 large tomatoes2 c fresh shrelled peas1 med onion chopped4 slices cheddar cheese seasoned bread crumbsparsley

Slice one inch off top of tomato. Scoop insides leaving shell. Boil peas. Alternate in tomato shell- layer of peas, seasoned crumbs and onions. Top with slice of cheese and bread crumbs. Broil til bubbly. Garnish with parsley. Serves 4.

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Sally’s Appetizers½ c melted butter3 oz cream cheese folded in s & p¼ lb grated cheddar cheese folded in

All this into 2 egg whites slightly beated. Add a lil’ Worcestershire. Cut Texas toast into 1-inch cubes. Line cookie sheet with foil–dip cubes into goo (messy). Put on sheet and freeze. Bake 400º 8 min. until brown.

Spinach Balls3 eggs½ cup melted butter4 green onions, finely chopped2 cups herb stuffing mix, crushed2 packages (10oz) frozen chopped spinach, thawed and squeezed1 cup finely grated parmesan cheese (about 5oz)

Beat eggs slightly, combine with other ingredients. Roll into 1-inch balls and place on ungreased cookie sheet. Bake at 350 for 10 to 15 minutes until just starting to turn brown. Makes about 70- serve with hot mustard with honey for dipping.

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Max’s Oyster Crackers1 package (1 oz) Ranch Salad Dressing Mix½ tsp dill weed¾ c salad oil5 c plain oyster crackers(optional: ¼ tsp lemon pepper, ¼ tsp garlic powder)

Preheat oven to 250º. Combine salad dressing mix with dill weed and oil. Pour over crackers, stir to coat. Place in oven for 15-20 minutes. Stir gently halfway through baking.

Max’s Chipped Beef Dip8 oz cream cheese3 oz jar dried beef⅓ c sour cream2 Tbsp milkoniongreen pepperWorcestershire sauce (about 1 tsp)

Warm in oven and serve with triscuits.

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Caviar Pie6 eggs chopped3 Tbsp mayonnaise1 lg sweet onion chopped

Mix eggs, mayo and onions. Put in bottom of pie plate. Frost with 1-4 oz cream cheese softened and ⅔ c sour cream. Cover with caviar.

Serve on thin sliced baby rye bread.

Hot Artichoke Dip½ c mayonnaise½ c sour cream1 can (14 oz) artichoke hearts (not marinated) drained and chopped⅓ cup grated Parmesan⅛ tsp hot pepper saucegarlic saltsalt and pepper

Stir all ingredients til well mixed. Spoon into ovenproof dish. Bake at 350º 30 minutes until bubbly.


Cocktail Meatballs1 lb. Ground chuck1 c water1 beaten egg½ c bread brumbs2 Tbsp horseradish sauce1 c water chestnuts (finely chopped)

Form into olive size balls. Bake in shallow pan 350º 12 min.

Marinate in: ⅓ c orange marmalade ¼ c soy sauce 1 clove garlic ⅓ c water 2 tsp lemon juice Mix and bring to boil. Pour over meatballs. Let stand 1 hour. Heat and serve or freeze and reheat for serving.

Crab QuicheLine pie crust with 1 package crab meat. Cover with shredded swiss cheese. Dot with butter. Beat 3 eggs with 1 c whipping cream. Salt and pepper. Pour over all. Bake 350º oven for about 40 minutes until set. Serves 6.

“Don’t go up empty handed .”


Aunt Anna’s Bread & Butter Pickles7 c sliced pickles1 c sliced onion3-4 green peppers, sliced3 Tbsp salt

Sprinkle salt over pickles- let sit 2 hours. Boil 2 c sugar and 1 c cider vinegar, 1 tsp celery seed & 1 tsp mustard seed. Rinse cukes, add onions and peppers to liquid, boil 2 minutes. Put into jars and seal.

“You made your bed–now lie in it .”

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Soups & Salads

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Cock-a-Leekie SoupMince white part of 4 large leeks. Be sure to wash well–cut length wise first. 1 large onion–chopped. Stir and saute them in 2 Tbsp butter on chicken fat. Peel and slice very fine 4 medium potatoes. And 4 c chicken broth. Simmer–covered–15 min. until tender. Put them through sieve or blender. Add 1 or 2 cups cream, salt ‘n’ pepper, chives or water cress. Serve very cold or very hot.

Maxine’s French Dressing¾ c oil¼ c cider vinegar1 Tbsp wine vinegarlemon juice½ tsp dry mustardpaprikaonionsalt & pepper

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Split Pea Soup1 lb dried green split peas3 slices salt pork or bacon (diced)¾ c chopped onion and 1 clove garlic (minced)½ c chopped leeks or green onions½ c chopped celery and 1 celery root1 bay leaf2 tsp salt½ tsp black pepper2 ham hocks or ham bone2½ qt cold water

Rinse peas under cold water. Brown salt pork or bacon in skillet. Add onions, leeks, celery and minced garlic. Cook 10 min.–stirring occasionally. In Dutch oven, combine veg. mixture, hamhocks, split peas, bay leaf, salt and pepper and water. Cover and bring to boil. Skim the foam off of top. Recover and cook over low heat about 2 ½ hours. Discard bones, bay leaf. Shred meat and reserve. Taste for seasonings.

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Chilled Asparagus Soup1 lb. fresh asparagus, cut up2 c. milk½ tsp. onion salt¼ tsp. Saltdash white peppersour cream

Cook asparagus and drain well. Blend asparagus, 1 c. milk, salts and pepper until smooth. Add 1 c. milk. Cover and blend. Chill 3 hrs. top with sour cream.


Wild Rice Soup¼ c. wild rice½ c. flour8 oz. Cheddar cheese1 Tbsp chicken boullion4 c. chicken stock½ c. celery½ tsp salt4 mushroom½ c green pepper1 bunch fresh broccoli¼ c. butter¼ tsp pepper½ tsp garlic powder1 c. cream1 cooked chicken breast¼ c. chopped onion

Cook wild rice. Sautee veggies in butter. Add flour. Add veggies/flour to chicken stock slowly. Add chicken, cheese and cream. Simmer until hot.

“Mind your peas & Qs”


Blue Cheese Dressing2 oz Blue Cheese½ cup mayo3 Tbsp light cream1 tsp sugar1 tsp parsley flakes2 tsp lemon juice2 tsp vinegarFreshly ground pepper1 tsp grated onion½ tsp Worcestershire Sauce½ tsp horseradish¼ tsp garlic salt

Warm blue cheese to room temp. In blender combine blue cheese and mayo until smooth. Add remaining ingredients. Mix well, cover and chill.

Wendy’s Potato Salad

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Main Courses

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Bob’s Favorite Ham Loaf1 lb pork ground with 2 lbs ham2 eggs1 c milk2 shredded wheat biscuits crumbled

Mix all together–make into loaf. Pour over ½ can tomato soup. Bake 1 hour. Pour over 2nd ½ can of soup. Bake ½ hour longer.


Elvina’s Baked ChickenWrap 3 boned chicken breasts with a strip of bacon with ends placed diagonally on top. Put each piece on a bed of chipped beef in a flat baking dish (7x11). Cover with sauce made up of equal parts of cream of mushroom soup and sour cream. 3 breasts need ½ can of mushroon soup. Don’t thin sauce. Bake 275º for 3 hours. Garnish top with dash sour cream and paprika and return to oven for 10 minutes. Baste occasionally.

Make a colorful meal .


Marinade for Pot Roast1 c parsley flakes2 cloves garlic (optional)⅓ c lemon juice1½ c salad oil¾ c soy sauce¼ c Worcestershire2 Tbsp dry mustard2 ¼ Tbsp salt1 Tbsp black pepper½ c wine vinegar

Use Adolph tenderizer on roast first. Marinate at least 12 hours. Charcoal broiler about 30 minutes or each side depending on size of roast. (Sauce may be saved).


Beverly Graves Chow MeinTurkey, Chicken2½ c. water3 chicken bouillon cubes1 c thin sliced onions2 c diced celery½ tsp salt⅛ tsp pepper1 tsp gr. Ginger⅓ c thin sl. Gr. Pepper1-1lb can bean sprouts (drained)2 Tbsp soy sauce1-4oz can button mush. Sliced1-5oz can water chest.¼ c toasted sliced almonds

5 Tbsp corn starch⅓ c water

Add 2 ½ c water to chick–ginger–when mixture boils reduce heat cover and simmer 40 minutes. Add green peppers, 6 spr. Soy sauce, mush, water chest and almonds. Stir cornstarch and the ⅓ c water together add to chow mein. Simmer 5 minutes after mixture boils.

“I’m going to crack your heads together .”


Greek Lemon Potatoes3 Tbsp plus 1 tsp olive oil2 large red pot. Peeled and cut into eighths1 large garlic clove finely chopped1 Tbsp oregano3 Tbsp lemon juicefresh pepper

In baking dish brushed with 1 tsp olive oil place spuds. Add remaining and toss carefully. Bake 375º til tender. Serve hot or cold.

“Do as I say, not as I do”


Spaghetti PieSpaghetti 6 ozmix with 2 beaten eggs⅓ c Parmesan2 Tbsp butter1 c cottage cheese

Cover with sauce and shredded Mozzarella. Bake.

“It’ll end in tears .” –Doc

Spinach Casserole1-10 oz package spinach2 c cream celery soup2 c big artichoke hearts chopped1 c sour cream1 c mayonnaise⅓ c Parmesan

Drain. Mix soup, hearts with spinach. 9x13 casserole layer in mix sour cream and mayo. Spread over spinach. Parmesan. Bake 350º for 35 min.


Weenie Withy’s Pork Chops1 ½ cans mushroom soup1 can (3 oz) sliced mushrooms, drained½ c beer1 Tbsp onion soup mix1 package long grain and white rice

Cook on low heat 50 minutes.

Sauce for Leg o’Lamb1 c ketchup½ lemon juice1 Tbsp apple cider vinegar1 tsp dry mustardsalt and pepper⅛ c water to thin

Put onion slices on leg o’lamb roast. Put the sauce over leg o’ lamb. Brown about 450º for 30 min. Cover with sauce. Brown a little. Turn down heat to 350º. Cover and roast (3-4 hrs).

F .amily H .old B .ack


Easy Eggs Benedict¾ c mayonnaise¼ tsp salt¼ c heavy cream, whipped1 tsp grated lemon rind1 Tbsp lemon juice4 English muffins, split and toastedMargarinecooked ham slices8 poached eggs

Mix mayo and salt in saucepan. Cook over very low heat about 3 minutes. Stir in whipped cream, lemon rind and juice. Spread muffins with margarine. Arrange ham, then egg over muffin halves. Spoon on sauce. Serves 4 or 8.

Chicken AnnoChicken breasts- bonedChopped spinach- cooked (German if you like)Crisp bacon strips- fried aheadMushrooms

Brown chicken gently in butter. Cover baking dish with spinach then bacon, then chicken & mushrooms. Make a white sauce with mushroom liquid and milk- add sherry.Bake uncovered at 300° for about 1 hour.

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Desserts

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DessertsDoc’s Best Bread Pudding4 slices white bread (cut off crusts) butteredButter to spread generously on slices½ c sugar½ milk1 c steamed raisins or cut up apples2 eggscinnamonsalt

Place 2 slices (butter up) on bottom of pyrex loaf pan, cover with apples or raisins and some cinnamon. Place other 2 slices (butter up) on top of fruit.

Into 2 beaten eggs pour hot milk which has had sugar and salt added. Pour this mixture over bread, sprinkle with bit more cinnamon. Set pan in warm or hot water, bake in moderate oven for 35 minutes at 325º.

“It’s just as easy to fall in love with a rich man

as a poor man”


Pineapple angel food cake dessert (Aunt Anna’s recipe)1 small angel food cake1 package lemon jello (use pineapple liquid)when it begins to set, whip till frothycombine 1 med. Can crushed pineapple with 16 marshmallows quarteredwhip ½ pt. whipping creamcombine–above

In angelfood cake pan, place torn pieces of cake–pour liquid over until all used. Chill.

“It’s all just air .”


Ivey’s Fudge Sauce2 squares unsweetened chocolate¼ c butter¾ c sugar¼ c cocoa1 c cream

melt chocolate and butter in top of double boiler. Add sugar cocoa and cream. Stir until smooth. Cook over low heat about 20 min until smooth. Pour over ice cream.

Elvina’s Best Pumpkin Chiffon Pie4 large eggs, separated1½ c rich milk1 can Festal pumpkin1¼ c brown sugar packed½ c white sugar1 tsp cinnamon¼ tsp ginger⅛ tsp cloves¼ tsp salt2 tsp lemon juice1½ package gelatin

In top of double boiler place 4 egg yokes, brown sugar, beat with beater. Add pumpkin, milk, and

seasonings–beat well

Place over shallow hot water and cook stirring frequently. When slightly thickened remove from flame and add gelatin which has been dissolved in ½ c. cold water

Mix well. Set aside to cool in refrigerator about an hour. Pan must be cool. Beat egg whites adding sugar. Blend into pumpkin and pour over crust. Refrigerate over night.


Bob’s Favorite Chocolate Cupcakes ½ c sugar½ c milkbutter the size of an egg½ c flour1 egg2 squares baker’s chocolate1 tsp baking powder

Cream butter and sugar, add beaten egg. Melt chocolate in milk and add to above. Add flour and baking powder. Bake 20 minutes in small, buttered muffin tins. This makes 6 cakes. Serve hot with foamy white sauce.

Foamy white sauce2 egg yolks well beaten1 c sugar1 c whipped cream2 egg whites well beaten½ tsp vanilla

Add sugar to egg yolks, then the cream and lastly the beaten egg whites.


Grandma Nordstrom’s Graham Cracker Cream Pie¼ c cornstarch⅔ c sugar¼ tsp salt½ tsp vanilla2 c. milk3 egg yolks (slightly beaten)2 Tbsp butter

Mix cornstarch, sugar and salt. Gradually add milk. Cook until thick, stirring constantly. Slowly add small amount of hot mixture to egg yolks. Stir into remaining hot mixture. Cook 5 minutes. Add butter and vanilla.

Meringue: Beat 3 egg whites. Add ¼ c sugar. Beat til thick. Add small amount cream of tartar. Bake 20 minutes.

Graham Cracker Crust: 1¾ graham cracker crumbs⅓ c sugarApprox. ½ c butterLittle cinnamonPat into 9 inch pan.


Max’s Chocolate Dandy Cake1 ¼ c boiling water½ lb (1½ c) snipped dates1 package 2 layer chocolate cake mix1-6oz package (1 c) chocolate chips½ c chopped walnuts or pecans

Pour boiling water over dates. Cool. Prepare cake mix according to directions–substituting date mixture in place of water called for. Pour batter into greased and floured 13x9x2 baking pan. Sprinkle chocolate chip pieces and nuts evenly over top.

Bake at 350º for 35-40 minutes. Serve warm with ice cream.

Max’s Peach Upside-Down Cake1 can (1 lb 13 oz) cling peach halvesheavy foil3 Tbsp margarine½ c brown sugar8 marachino cherries, but in half2 Tbsp slivered almonds1 package yellow cake mix

Drain peaches–line 9 inch cake pan with foil. Let it extend 2 inches above rim. Melt butter in pan. Sprinkle sugar and almonds over butter. Arrange peaches and cherries over sugar. Mix cake batter according to package directions. Pour over peaches. Bake in 350º for 1 hour 15 minutes or until cake is done. Let cool ten minutes. Invert pan on cake plate. Remove pan and peel off foil.


WeeWee’s PB Ritz CookiesSpread peanut butter between 2 Ritz crackers.Melt chocolate almond bark in microwave.Dip cookies in chocolate.Cool on wax paper, add sprinkles before the chocolate sets up.Enjoy!

Favorite Christmas WreathsMelt 1 stick butter in a large sauce pan.Add 1 bag marshmallows and mix until melted.Add green food coloring and 1 tsp. of almond flavoring.Remove from heat.Add about 4 cups of corn flakes and mix well.Spray Pam on your hands and form wreaths on wax paper.Add red hots while they are still sticky.


Peggy’s Dessert1st layer mix:1 c flour½ c margarine1 c chopped nutsput in bottom of 9x13 panbake at 350º for 25 minlet cool2nd layer: (cream together)8 oz pkg cream cheese1 c powdered sugar1 c. cool whipspread on 1st layer3rd layer cream together:1 box chocolate instant pudding1 box vanilla instant puddingmix together with 3 c milkspread on 2nd layer and add 1 c. cool whip on top. Place nuts on top and let cool.

Frosting:1 pkg 8 oz cream cheese¼ c butter1 lb powdered sugar1 tsp vanilla

Mix cream cheese and butter until soft and fluffy. Add vanilla. Stir in powdered sugar until frosting is of correct consistency. “Chop chop”


Grandma Nordstrom’s Date Cake

½ c brown sugar½ c white sugar4 Tbsp butter1 egg1½ c flour1 tsp soda in flour1 c dates (boiled in 1 c water and cooled)1 c nuts, cut up1 tsp vanilla

Cream butter and sugar and add egg. Then add dates after cooled and then the rest of the ingredients. Bake at 375º for 30-40 minutes. While cake is warm, pour over the cake: ½ c sugar mixed with ½ c orange juice. Top with whipped cream. Serves 12.


Chocolate MoussePrep time 15 min plus chilling2 egg yokes lightly beaten¼ c heavy whipping cream5-1 oz squares semisweet chocolate, melted and cooled1 tsp vanilla extract3 egg whites¼ c sugar

In medium bowl combine egg yokes and cream; mix well. Gradually add chocolate, whisking vigorously. Stir in vanilla. In mixer bowl beat egg whites until stiff but not dry. Fold into chocolate mixture. Refrigerate 4 hrs or overnight. Makes 3½ cups, 180 cal/cup.

Brandied Peaches2 c peach ½ smalljuice from can¼ c brown sugar2 cinnamon sticks1 tsp cloves½ c cider vinegar

Boil peaches in syurp 4-6 min. put in quart jars with some syrup–fill up with ½ c brandy. When peaches are gone, use syrup over again for new batch–adding more brandy.


Orange SherbetPrep. Time: 20-25 min (3-4 hrs for freezing)128-245 cal./serving. Source of vitamin C.

1 Tbsp unflavored gelatin2 Tbsp cold water½ c sugar½ c light corn syrup2 egg whites2 Tbsp sugar2 c. orange juice3 Tbsp lemon juice

Soften gelatin in water for 5 min. mix sugar and corn syrup in saucepan and boil until syurp forms 3 inch thread when dropped from spoon (approx. 4-5 min). Add softened gelatin to hot syrup, stil until thoroughly dissolved; cool. Beat egg whites until stiff and quite dry and add sugar. Fold in the syrup slowly and add the orange and lemon juice. Pour into freezing trays and freeze with refrigerator control set at coldest point. Mix once during freezing process.

Robin’s Most Requested Eclair Dessert1 cup water½ cup butter1 cup flour¼ tsp salt4 eggs at room temp2 packages instant French vanilla pudding mix2½ cups cold milk1 package (8 oz) cream cheese softened¾ cup cream, whipped½ cup chocolate chips2 Tbsp butter1 cup powdered sugar3 to 4 Tbsp milk

To make cream puff base: bring water and ½ cup butter to a boil. Add flour and salt all at once. Beat until dough leaves sides of pan. Cool slightly. Add eggs 1 at a time. Spread dough on ungreased cookie sheet (10x15 inches) Bake at 400º for about 25 minutes. Break bubbles that form on top and let cool completely.

To make topping: Combine pudding mix and 2½ cups milk, add cream cheese. Beat thoroughly. Spread over base. Spread whipped cream over pudding. Melt chocolate chips with 2 Tbsp butter add powered sugar and 4 Tbsp milk, beating smooth. Drizzle chocolate mix on top. Refrigerate 1 hour before cutting.


Yummy’s Rhubarb Crisp4½ c dived rhubarb 1½ c sugar2½ Tbsp flour⅛ tsp nutmeg1 egg–beaten

Mix together sugar, flour, nutmeg and egg. Spread over rhubarb in a buttered square pan and cover with topping

topping: 4 Tbsp butter ⅓ c brown sugar ⅔ c flour

cur butter into sugar and flour–spread over rhubarb mixture. Bake at 350º for 45 minutes.


“Wendy’s” Key Lime Pie9” graham cracker pie crust14 oz. can of sweetened condensed milk3 egg yolks (whites not used)½ cup Nellie & Joe’s Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.


Brazil Nut Crust2 cups raw Brazil nuts4 Tbsp. unsalted butter2 tsp. Brown Sugar Twinpinch of cinnamonpinch of salt

Preheat the oven to 350°F. Line the bottom of a 9-inch pie pan with parchment paper and coat the inside of the pan with soft butter.

If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the pie pan. Place in the fridge.

Doc’s Meringue Pie Crust2 egg whites¼ teaspoon cream of tartar¼ teaspoon salt½ teaspoon vanilla extract½ cup white sugar

In a large and very clean and dry bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a greased 9 inch pie plate to form a shell. Bake at a real low oven temp-200 for 1- 1¼ hours or until just slightly brown.


Pecan PieBeat lightly 3 eggs by hand. Add ½ bottle dark Karo Syrup(1 cup), 1 cup sugar, about 2 TB melted butter, and vanilla. Add 1 cup pecans coarsely chopped. Bake at 400 for 10 min, then at 350 for 35-45 min. Should look puffy-will sag afterwards. Cream Pie-ChocolateStir in double boiler until thick, 3 egg yolks, 1 cup milk, 1 cup sugar. Add when cool, 2 squares melted chocolate, 1 envelope gelatin (softened), vanilla. Let set.Beat egg whites, add whip cream and fold in.

Hazelnut Crackles½ cup butter, soft1 cup light brown sugar, firmly packed1 egg1 square (1 ounce) unsweetened chocolate, melted1 ¼ cups flour, sift before measuring1 tsp cream of tartar½ tsp baking soda½ cup chopped toasted hazelnuts*2 Tbsp granulated sugar mixed with 2 teaspoons cinnamon

Cream together the brown sugar and egg, until light; beat in egg. Beat in the cooled melted chocolate. Add sifted flour, cream of tartar, soda, and salt; mix well. Chill dough until firm. Shape dough into 1-inch balls.

Mix the chopped toasted hazelnuts with the cinnamon-sugar in a shallow bowl. Roll balls in the mixture and place on lightly greased cookie sheets about 2 inches apart. Bake cookies at 375° for 12 to 15 minutes.Makes about 3 dozen cookies, depending on size.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.


Chocolate Pie Recipes

1 (9-inch) Brazil Nut Crust½ c. sugar⅓ c. unsweetened cocoa¼ c. butter1 env. unflavored gelatin¼ c. cold water½ c. sugar¼ c. cornstarch2 c. milk4 eggs, separated1 tsp. vanilla2 tbsp. rum½ c. sugarGrated chocolate

Combine ½ cup sugar, the cocoa and butter in medium bowl; set aside. Combine gelatin and cold water in small bowl; place bowl in pan of simmering water to dissolve gelatin. Combine ½ cup sugar, cornstarch, milk and egg yolks in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; measure 1 ½ cups of the custard and blend into cocoa-sugar mixture. Add vanilla and pour into cooled crust; chill until set. Combine dissolved gelatin with remaining custard; add rum and set aside. Beat egg whites until foamy; gradually add ½ cup sugar and beat until stiff peaks form. Fold gelatin-custard mixture into beaten egg whites. Chill 15 minutes or until partially set. Spoon over chocolate custard in prepared crust. Chill until set. Garnish with grated chocolate before serving. Makes 8 servings.


Lemon Cream Pie (Apricot Cream)6 large eggs¾ cup organic sugar2 teaspoons grated lemon zest¾ cup fresh lemon juice1 stick (½ cup) unsalted butter, cut into 8 pieces1 cup heavy cream, chilled1 prepared crumb crust

1. Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.

2. Pour the lemon mixture through a fine mesh strainer into a non-reactive bowl, and cover the surface with plastic wrap. Refrigerate until cold and thick, at least 3 hours and up to 3 days.

3. In a medium-size mixing bowl using an electric mixer, whip the cream until soft peaks form. Gently fold the whipped cream into the lemon mixture and then scrape the filling into the prepared crumb crust.

4. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

Serves 6 to 8.

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Simple Scones

2 cups all-purpose flour ⅓ cup plus 1 tsp. sugar 1 tsp baking powder ¼ tsp baking soda ½ tsp salt 8 Tbsp (1 stick) unsalted butter, frozen ½-¾ cup sultana (golden) raisins, dried cherries, or other dried fruit, hydrated in a small bowl of warm water and coarsely chopped ½ cup sour cream 1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, whisk flour, ½ cup sugar, baking soda, baking powder, and salt. Grate butter into flour mixture on the large holes of a box or flat grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in the raisins or other dried fruit. In a small bowl, whisk sour cream and egg until smooth. Using fork, stir sour cream mixture until large dough clumps form. Avoid overmixing Use your hands to press the dough against the bowl into a ball (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together. Place on a lightly floured surface and pat into a 7-to 8 inch circle about ¾ inches thick. Sprinkle with remaining sugar. Use sharp knife to cut into 8 triangles; place on a parchment lined cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for five minutes and serve warm or at room temp.

Scone Variations:Cranberry Orange Scones : Add generous tsp of finely grated orange peel and substitute dried cranberries for the raisins Lemon-Blueberry Scones: Add a generous tsp of finely grated lemon rind to the dry ingredients and substitute blueberries for the raisins. Cherry-Almond Scones; Add ½ tsp. almond extract to the sour cream mixture and substitute cherries for the raisins. Moroccan/Ras el Ron Scones: Add 1 tsp. ras el hanout Moroccan spice to the sour cream mixture and substitute chopped Majool dates and 2 Tbls. Finely minced preserved lemon for the raisins. This creates a sweet/savory combo!

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Documents

sliced c

separated c

c raw1 c milk3 eggs

playsallys appetizers

chopped2 tbsp onion

tsp lemon pepper

chopped2 tbsp parsley

tsp salt oregano