INGREDIENTS
1/4 cup butter
1/2 cup sugar
1 cup flour
1 egg yolk
1/4 tsp vanilla
DIRECTIONS
Cream butter and sugar. Blend everything well. Shape in flat balls, indent center and fill with any flavor jelly. Bake 350 degrees for 12 – 15 minutes.
Tex-Mex Wontons
INGREDIENTS
1/2 lb ground beef
1/4 cup chopped onion
2 Tbsp chopped green pepper
3/4 cup refried beans
1/4 cup shredded cheddar cheese
1 Tbsp Ketchup
1 1/2 tsp chili powder
4 doz. wonton skins
Vegetable oil
Taco sauce
DIRECTIONS
Combine beef, onion and green pepper in a large skillet. Cook until meat is browned, stirring to crumble. Pour off drippings. Add beans, cheese and ketchup and chili powder. Stir Well. Place 1 tsp of mixture in the center of each wonton skin. Fold top corner over filling, fold side corners over and then roll up jelly roll style. Moisten edges with water to seal. Heat 1 1/2 inches of oil to 375 degrees in a large skillet or wok. Fry 6 at a time 30 seconds on each side until golden. Drain on paper towels. Serve with Taco sauce.
Tarragon Baked Shrimp
INGREDIENTS
1 lb shrimp
6 Tbsp butter
2 cloves garlic, finely minced
2 Tbsp finely chopped onion
1/2 cup finely chopped mushrooms
1/2 cup breadcrumbs
1/2 cup white wine
salt and pepper to taste
1 Tbsp chopped fresh parsley
2 tsp chopped fresh tarragon or 1 tsp dried
1 lemon quartered
DIRECTIONS
Steam shrimp just until done. Shell and arrange in shallow baking pan. Melt 1/2 the butter in a skillet and sauté the garlic and onion until soft. Add mushrooms and sauté over high heat for two minutes. Add remaining butter and heat. Stir in bread crumbs and enough wine to moisten the mixture. Blend in salt and pepper, parsley and tarragon. Spread mixture over the shrimp and bake 350 degrees until topping is brown, 10-15 minutes. Garnish with lemon.
Tahini Sauce
INGREDIENTS
7 Tbsp Tahini (sesame paste)
1/2 cup + 2 Tbsp soy sauce
2 Tbsp chili oil
1 Tbsp sesame oil
1 tsp sugar
4 tsp finely chopped fresh ginger
4 tsp finely chopped garlic
DIRECTIONS
Stir the Tahini very well. Add the soy sauce a little at a time to the Tahini, mixing well after each addition. Add the rest of the ingredients and stir after each addition. Cover and allow the flavors to blend for several hours.
Stuffed Monkeys
INGREDIENTS
1/2 lb butter
4 cups flour
1 cups sugar
3 eggs
1 tsp baking powder
1 tsp vanilla
Filling:
1 jar currant jelly
1/2 cup sugar
1 cup yellow raisins
1 cup chopped nuts
1/2 cup bread crumbs
1/4 cup coconut
DIRECTIONS
Sift together dry ingredients. Work in butter with a fork. Add eggs and vanilla. Stir until smooth. Divide into quarters. Roll each on floured board. Spread with jelly and sprinkle with remaining ingredients. Roll up jelly roll. Bake 350 degrees for 30 minutes. Cut while warm and dust with confectioners sugar.
Strawberries Romanoff
INGREDIENTS
1 pint strawberries
1/4 cup Curacao
1/4 cup orange juice
2 Tbsp brandy
1/2 cup heavy sweet cream
1 1/2 Tbsp confectioners sugar
DIRECTIONS
About 1 1/2 hours before serving:
In a small bowl prepare marinade. Combine Curacao, orange juice, and brandy. Cut strawberries in half. Add to mixture and chill at least 1 hour, spooning marinade over berries occasionally.
At serving time:
In another small bowl with electric mixture at high speed, whip cream until frothy, add sugar and beat until soft peaks form. Spoon strawberries into sherbet dishes and top with whipped cream. Serves 4.
Strawberry Cream Cake
INGREDIENTS
1 pint fresh strawberries, washed and remove stems
1/4 cup sugar
1 tsp orange extract
1 pkg lady fingers
1 cup heavy cream
1/4 cup confectioners sugar
DIRECTIONS
Select 5-8 of the biggest strawberries and set aside. Puree the rest. Stir in 1/4 cup sugar and the orange extract. Set the mixture in the refrigerator to chill. Line a 8″ pan with a circle of waxed paper. Cut enough lady fingers in half length wise to make a star design in bottom of pan. Slice the whole berries in two and place them cut side down between the lady fingers. Beat the cream and confectioners sugar and whip until stiff. Fold the chilled strawberry puree into the cream until well blended. Carefully spoon about half of the mixture over the lady finger design being sure to spread it to the edges. Make a second design. Top with remaining cream and freeze until firm. Un-mold a cake plate and trim with whole berries. Serves 8.
Strawberry And Banana
INGREDIENTS
2 pkg strawberry gelatin
1 1/2 cups hot water
2 pkg thawed sliced strawberries and juice
1/2 lb can crushed pineapple (not drained)
2 bananas mashed
DIRECTIONS
Dissolve gelatin in hot water and then add everything else. Pour into a 6 cup greased mold and refrigerate overnight.
Stained Glass Cookies
INGREDIENTS
You will need:
double boiler, 10 x 15 pan, and some sheets of aluminum foil
In top of double boiler over moderate heat combine, stirring often:
2 eggs
12 oz semi-sweet chocolate chips
4 Tbsp butter
DIRECTIONS
In the bottom of a large pan (10 x 15) spread out: 1 pkg of miniature colored marshmallows and 1 1/2 cups walnuts, chopped. When the chocolate and butter have melted completely, pour this well blended mixture over the nuts and marshmallows and mix together well. At this point form the mixture into three rolls. Just use your fingers and a spoon to mound the chocolate and the marshmallows up. Place one log at each end and another in the middle of the pan. Place the pan in the refrigerator 2 hours. Tear 3 rectangles of foil, each large enough to wrap one log. Sprinkle the top square heavily with confectioners sugar (sifted). Using a wide spatula carefully lift one of the rolls off the pan and lay on top of the sugar. Sprinkle top with more sugar. Bring up the sides and wrap well. Repeat with other rolls. Keep refrigerated until you need them. Slice thinly. Makes 36.
Sponge Cake (Reba Rothstein)
INGREDIENTS
Seperate 7 eggs
Beat 1 1/2 cups sugar with the yolks until almost white.
1/2 cup orange juice
1 tsp lemon juice
1 tsp almond extract
1 1/2 cups cake flour, add at low speed.
DIRECTIONS
Beat egg whites in another bowl and add 1 1/2 tsp baking powder beat until whites hold peaks. Fold into yolk mixture. Bake at 325 degrees for 1 hour in a tube pan.