Cafe Au Mint Chocolate Pie
(A Girl Scout Cookie Recipe)

2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed
Milk)
1 1/2 Sleeves of Girl Scout Thin
Mint Cookies (crushed)

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light)
stick margarine. Crumb cookies in food processor and press into pie pan.
Bake this for 10 minutes at 350 degrees. Soften ice cream in
refrigerator
for four hours (or 1 hour room temperature). Fill baked cool pie shell
with
ice cream and cover with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over
pie. Refreeze.
From: "Girl Scouts"

sara (10:07:30 pm) : here you go . . .

SUNFLOWER BREAD
1 jar (7 1/4 oz.) sunflower seeds
(grind seeds in blender but keep coarse)
2 pkgs. yeast
5 c. warm water
2 c. buckwheat flour
2 c. whole wheat flour
1/4 lb. oleo or Crisco
3 eggs
1/4 c. molasses
2 tbsp. salt
1/4 c. brown sugar
1/2 c. powdered milk (optional)
Bread flour
To 4 cups water add all ingredients except yeast and flour. Mix well. To
1
cup warm water add the 2 packages yeast then 1 teaspoon sugar. Let
ferment a
little then add to mixture. Stir once then add flour. Use bread flour to
make a stiff dough. Let rise to double bulk. Punch down and let rise
again.
Put into loaves and let rise again. Bake at 300 degrees for 30 minutes;
reduce heat to 275 degrees for 20 minutes more. Take out of pans and
grease
with oleo for soft crust.

SUNFLOWER SEED BREAD
4 c. unbleached white flour
1 pkg. active dry yeast
1/2 c. whole milk
3 tbsp. sugar
2 tbsp. butter
1 egg
1 tbsp. grated orange peel
1/2 c. orange juice
2/3 c. shelled sunflower seeds
In large bowl combine 1 1/2 cup flour and yeast. Heat milk, sugar,
butter
and 1 1/2 teaspoons salt until warm. Stir constantly to melt butter. Add
to
flour and yeast mixture. Add egg, orange peel, and orange juice. Beat at
low
speed with electric mixer for 1 minute. Beat 3 minutes at high speed.
Stir
in sunflower seeds by hand. Stir in more flour to make a stiff dough.
Knead
until texture is nice. Place in greased bowl; cover and let rise for 2
hours. Dough should double. Punch down; cover and let rest 10 minutes.
Shape
into loaf. Put in greased loaf pan; cover and let rise for 1 hour. Brush
top
with melted butter. Bake at 375 degrees for 40 minutes.

SUNFLOWER SEED & YOGURT BREAD
1 3/4 c. raw hulled sunflower seeds,
toasted
2 (1/4 oz.) pkg. active dry yeast (2
tbsp.)
1 tsp. sugar
1 c. warm water (110 degrees)
1/4 c. honey
1/4 c. vegetable oil
1 c. plain yogurt (8 oz.), room
temperature
1 egg, room temperature
1 egg yolk
2 tsp. salt
5 - 5 1/2 c. all purpose or bread
flour
1 1/2 c. whole wheat flour
5-6 tbsp. raw hulled sunflower seeds
1 egg white blended with 2 tsp. water
for glaze
In a blender or food processor fitted with metal blade, grind 1/2 cup
sunflower seeds until very fine; set aside. In large bowl of electric
mixer,
dissolve yeast and sugar in 1 cup water. Let stand until foamy, 5 to 10
minutes. Add honey, oil, yogurt, egg, egg yolk, salt and 2 1/2 to 3 cups
all
purpose or bread flour. Beat at medium speed with electric mixer 2
minutes
or, beat 200 vigorous strokes by hand. Stir in whole wheat flour, ground
sunflower seeds, reserved 1 1/4 cups whole sunflower seeds and enough
remaining all purpose or bread flour to make a soft dough. Turn out
dough
onto a lightly floured surface. Clean and grease bowl; set aside. Knead
dough 8 to 10 minutes or until smooth and elastic. Place dough in
greased
bowl, turning to coat all sides. Cover with a slightly damp towel. Let
rise
in a warm place, free from drafts, until doubled in bulk, about 1 hour.
Generously grease 2 (8" x 4" or 9" x 5") loaf pans. Sprinkle 2
tablespoons
sunflower seeds over bottom and sides of each pan; set aside. Punch down
dough; knead 30 seconds. Divide dough in half; shape into loaves. Place
in
prepared pans. Cover with a dry towel. Let rise until doubled in bulk,
30 to
45 minutes. Preheat oven to 375 degrees. Slash tops of loaves as
desired.
Brush with egg white glaze. Sprinkle about 2 teaspoons sunflower seeds
over
each unbaked loaf. Bake 30 to 35 minutes or until bread sounds hollow
when
tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.

Betsy (10:13:20 pm) : Turkey Cutlets with Marsala Wine Sauce

Serving Size : 4

3 tablespoons flour
1/2 teaspoon fresh ground black pepper
4 turkey breast cutlets -- 5 oz
2 tablespoons olive oil
1/2 cup scallion -- thinly sliced
1 teaspoon garlic -- minced
1/3 cup chicken broth
1/3 cup marsala wine -- dry
1/2 teaspoon coarse salt
2 teaspoons fresh rosemary -- minced
OR 1/2 tsp. dried crumbled rosemary
2 tablespoons Italian parsley -- minced

On a piece of wax paper, combine flour and pepper. Lightly dredge each
cutlet in
seasoned flour (dredge just before cooking or flour coating will become
gummy).
In a 12-inch skillet, heat oil over medium low heat. Add cutlets and
saute
until lightly
golden, about 2 minutes on each side. Transfer to platter.
Add scallions to skillet, turn heat to low, and cook, scraping any
fragments
left in bottom
of pan with wooden spoon, until barely tender, about 2 minutes. Add
garlic
and saute for
1 minute. Add chicken broth and wine to skillet. Turn heat to medium and
cook until
liquid is reduced to half, about 3 minutes. Season with salt and
rosemary.
Return cutlets
and any accumulated juices to skillet. Spoon sauce over cutlets, turn
heat
to low, and
simmer until heated, about 2 minutes. Transfer cutlets to platter. Spoon
sauce over
cutlets, garnish with parsley, and serve.
------------------------------------------------------------------------

sara (10:13:47 pm) : STEAK WITH MARSALA SAUCE
1 lb. boneless beef sirloin steak, cut
one inch thick
1 c. sliced fresh mushrooms
1/2 c. sliced onion, separated into
rings
1/3 c. dry Marsala
1/4 c. water
2 tbsp. snipped parsley
1/2 tbsp. instant beef bouillon
granules
Dash ground pepper
Optional: tomato roses
Optional: parsley sprigs
Trim separable fat from steak. Place steak on the unheated rack of a
broiler
pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 3 to 7
minutes more for rare or 8 to 12 minutes more for medium. Meanwhile, for
sauce spray a cold medium saucepan with non stick coating. Preheat the
saucepan over medium heat. Add mushrooms and onion. Cook and stir until
tender. Stir in Marsala, the water, snipped parsley, beef bouillon
granules,
and pepper. Bring to boiling. Boil gently, uncovered, about 4 minutes or
until liquid is reduced to 3/4 cup. Slice steak and serve sauce over
steak
slices. Makes 4 servings.

VEAL IN MUSHROOM AND MARSALA SAUCE
1 1/2 lbs. veal stew pieces, trimmed
and flattened
2 tbsp. each olive oil and butter
1 lg. onion, quartered and thinly
sliced
1/2 lb. mushrooms, sliced (optional)
2/3 c. Marsala
1 can condensed cream of mushroom soup
1 tbsp. paprika
1/8 tsp. salt
1/2 tsp. black pepper
1 tsp. thyme
Brown half the veal in a large heavy pan over high heat, using half of
the
oil and butter. Stir and turn constantly, cooking only enough to sear
the
meat. Transfer to a large bowl and repeat with remaining veal and adding
butter and oil as needed. Remove meat. In same pan, saute sliced onion
over
medium heat until well softened. Add optional mushrooms. Continue
cooking
for several minutes until liquid is mostly evaporated. In small bowl,
blend
soup with marsala, paprika, salt, pepper and thyme and stir until
smooth.
Add veal to cooked onions and pour sauce over all. Bring to a simmer,
stirring to mix evenly. Cover pan loosely to permit slow evaporation.
Turn
heat down to very low and let mixture bubble gently for at least an
hour,
turning collops once or twice. Veal should be tender and the liquid
reduced
to a finished sauce. Accompany with fluffy white rice and a green
vegetable.
Serves 4.

CHICKEN PARMESAN WITH MUSHROOM MARSALA SAUCE
2 to 3 tbsp. olive oil
6 to 8 pats butter
1 c. seasoned bread crumbs
1 c. Parmesan cheese
1 tbsp. herbs
6 single chicken breasts (deboned)
1 c. flour with salt and pepper on
plate
2 eggs, beaten in med. size bowlSAUCE:
1 lb. fresh mushrooms
3 to 4 tbsp. butter
1/2 c. Marsala wine (to taste)
Pour oil center of 12 inch frying pan. Place pats of butter around oil;
heat
slowly to cooking temperature. Combine bread crumbs, cheese and herbs on
plate. Wash and pat dry chicken. Coat with flour; dip in eggs. Coat with
bread crumb mixture. Set aside on rack; repeat procedure for all pieces.
Fry
all pieces until golden brown. Pour sauce over chicken just before
serving.
Yields 6 servings.