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10-30-99 Recipe Swap

Judy/AZ (10:22:12) : LEMON RAISIN COOKIES1/2 cup shortening (part butter or margarine)
3/4 cup sugar
1 egg
1/2 tsp. lemon extact
1 3/4 cup Gold Medal Flour
3/4 tsp. cream of tartar
3/4 tsp. soda
1/4 tsp. salt
1 cup raisins

Heat oven to 400º. Mix thoroughly shortening, sugar, egg, and extract. Blend flour, cream of tartar, soda, and salt. Stir into shortening mixture. Mix in raisins. Roll in 1” balls. Place about 3” apart on ungreased baking sheet. Flatten with fork dipped in flour, making a crisscross pattern. Bake 8 to 10 minutes. Makes about 3 doz. cookies.

Burgundy.in.Louisiana (09:13:45) : CHEDDAR CRISPIES

These are great for snacking on and make wonderful hors d'oeuvres.

8 oz. Grated cheddar cheese
1 tsp. Dijon mustard
1/2 C. butter, room temperature
1 C. flour
1/2 tsp. Tabasco
2 Tbs. Chopped opal basil
1 1/2 C. Rice Crispies cereal

Preheat oven to 350°. Makes 35.

In a large bowl mix cheese, butter, Tabasco and mustard. Blend in flour and chopped basil. Blend well and add Rice Crispies. Shape into small round mounds. Place on greased cookie sheet and press flat, with the bottom of a lightly floured class. Bake 15 minutes, serve hot. These freeze beautifully, just re -heat for five minutes.

Burgundy.in.Louisiana (09:12:09) : ALOHA LOAF

2 cups (8oz.) finely grated cheddar cheese
1/4 cup dairy sour cream
1/4 cup minced green pepper
Tabasco
2 tablespoons minced parsley
2 cups ground cooked ham
1 (8oz.) can crushed pineapple, well drained
1 (3oz.) pkg. cream cheese, softened
1 tablespoon finely chopped crystallized ginger
Parsley sprigs for garnish
Snack crackers

Line a loaf pan with wax paper; set aside. In a small bowl, combine cheddar cheese, sour cream, green peppers and a few drops of Tabasco. Spread on bottom of lined pan. Sprinkle minced parsley over top; lightly press into cheddar cheese mixture. Refrigerate 2 hours.

In a medium bowl, combine ham, pineapple, cream cheese and ginger. Spread over cheese mixture. Refrigerate another 2 hours.

Invert, remove, garnish and cut into slices. (Each slice may then be sliced vertically.) Serve cold with assorted crackers.

Burgundy.in.Louisiana (09:08:39) : Tips on Making Edible Centerpieces

1. Decide on a theme - Selecting a theme and sticking to it makes organizing an event run smoothly.

2. Research your theme - Visit your library for information that may help to stimulate your creative thoughts; clip ideas in your local newspaper and keep them in a file.

3. Sketch your ideas on paper - Even if you're the kind of person who needs a ruler to draw a stick figure, putting your ideas on paper will give you a great perspective on the centerpieces you are creating.

4. Use available items to get started - By using "similar shaped-and-sized objects" needed in your centerpiece, you can better see the size and shape of your centerpiece, before investing in ingredients.

5. Use only fresh, clean items - If you are using fresh food items or baked goods, use the freshest, unblemished ones you can find. The same rule applies for non-food items; make sure they are clean and dust-free. By placing your centerpiece on a clean mirror, you automatically add depth to your creation.

6. Start simple - If you are a beginner in the field in which you are attempting to work, stick to a rather simple plan. Trying to do too much can cause undue stress.

7. Solicit help - Call a friend or ask a member of your family for help. Sometimes two hands don't seem to be enough when trying to be creative.

8. Organize all of you supplies before starting - Make a list of items needed and have them in front of you before you start. There's nothing more frustrating than getting to the middle of a project only to find you are missing an ingredient or tool.

9. Photograph your progression - If possible, take pictures throughout your assembly stages. You can keep these for future reference, or use them as a learning tool for future work.

10. Don't be afraid to try something new - Centerpieces are just what their name implies: "The center of attention." Create a work of art that reflects not only the theme, but you as an individual as well.

11. Don't be bashful - It's perfectly acceptable to attach a tastefully designed card, placed at the base of the centerpiece, giving credit where credit is due. Creator? Artist? Chef? Florist?

12. Get the crowd started - Sometimes beautiful, edible centerpieces leave the guests "guessing" as to whether or not they should nibble off it. Start the evening off by removing a few edible tidbits so guests may feel more comfortable and follow suit.

Submitted by: Burgundy.in.Louisiana

KellyWA (07:23:52) : SURPRISE CHEESE PUFFS

Yield: 50 servings

1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green olives.

Allow butter to soften; blend with cheese, salt,
paprika and cayenne. Stir in flour, mixing well. Mold
1 tsp of this mixture around each olive, covering it
completely. Arrange on a baking sheet and chill until
firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.

**NOTE** These puffs are so easy to serve at parties
as they may be made in advance, frozen on a baking
sheet to keep round and stored in a plastic bag in the
freezer. Bake as needed.

KellyWA (04:42:20) : For Raybee,KY:

NUTS-DRYING

Spread nuts thinly on trays or screens and allow them
to dry gradually from exposure to a gentle but steady air
flow. A clean, cool, dry porch or attic is ideal. Nuts
dried this way will not mold. Drying times varies with nut
variety. Most varieties will need several weeks for proper
drying. All nuts except chestnuts contain a large amount of
oil which prevents them from drying out completely. Because
of their high water and carbohydrate content, chestnuts dry
in 3 to 7 days. Drying for longer will cause chestnuts to
become hard and inedible.

Dryness test:

-Nutmeats of pecan, walnuts, filberts and hickory nuts
should shake freely in their shells.

-Nutmeats should be light-colored and break with a
sharp snap when bent or bitten.

-Taste should be light-flavored.

-Note: Excessive drying will cause nut shell to crack.

Alternative drying methods:

Small amounts of nuts in the shell can be dried in a
furnace room or even on trays on a radiator providing the
temperature do not exceed 100 degrees Fahrenheit.
Temperatures above 100 degrees Fahrenheit will affect flavor
and shorten storage life. Nuts will be dry in 24 to 48
hours.

Nuts in the shell can also be dried in a food
dehydrator if the temperature can be adjusted low enough.
Follow manufacturer's directions. Unshelled nuts will dry
in 8 to 10 hours in a food dehydrator.

Oven drying is not recommended for unshelled nuts as it
is difficult to keep the temperature low enough and air
circulation is poor.

Roz/La. (11:02:14) : Pumpkin Chiffon Pie

To 2 beaten egg yolks- add
3/4 cup of sugar
2 tbs. melted butter
Beat well then add-
1/4 cup of flour sifted with
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1 cup milk
1 1/4 cup pumpkin
cook until thick.
Cool and fold in 2 beaten egg whites
Pour into baked crust and top with whipping cream.