Thursday, August 21, 2008
1a. Gingerbread Cookies From: Trudy
2. Southern Coleslaw From: Trudy
3a. Crescent Hoagie Sandwich Bake From: jacqueline austin
3b. Crescent Hoagie Sandwich Bake From: jacqueline austin
4a. Grape Salad From: Richard Lee Holbert
5a. Cranberry Date Bars From: Sharon Capps
1a. Gingerbread Cookies
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Thu Aug 21, 2008 7:30 am (PDT)
Gingerbread Cookies
1 cup vegetable shortening
1 cup sugar
1 large egg
1 cup molasses
2 Tablespoons cider vinegar
4 to 5 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Using an electric mixer, cream shortening and sugar
together until light and fluffy. Add egg, molasses and
vinegar and beat on high speed to blend thoroughly.
Sift together 4 cups of the flour and baking soda, salt,
ginger, cinnamon and cloves. Add dry ingredients to
sugar mixture and mix to make a firm, manageable
dough, adding more flour if needed. Wrap dough in
plastic and refrigerate for 3 hours or until firm. Preheat
oven to 375 degrees F. Lightly grease 1 or 2 baking
sheets. Spray a rolling pin with cooking spray and
lightly flour a work surface. Roll dough to 1/8-inch
thickness and cut into desired shapes with a knife or
cookie cutters. (You can re-roll the scraps to make a
few more cookies.) Place cookies 1-inch apart on
prepared baking sheet and bake for 5 to 6 minutes.
Cool on baking sheet for 2 minutes, then remove to a
wire rack to cool completely. Sprinkle with
confectioners' sugar, ice or just eat. Makes 5 dozen.
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2. Southern Coleslaw
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Thu Aug 21, 2008 7:31 am (PDT)
Southern Coleslaw
1 firm head green cabbage, about 2 pounds
1 large carrot, peeled
1/2 small sweet onion, peeled and chopped fine
1/4 cup diced salad pickles
1/2 cup mayonnaise
1/2 teaspoon salt
pinch of black pepper
Remove and discard any bruised or undesirable outside
leaves from the cabbage. Quarter the cabbage and grate
it into a large bowl using the coarse side of a hand grater
or the shredding blade of a food processor. Grate the
carrot and add to the cabbage, tossing together to
combine. Add onion, pickles, mayonnaise, salt and
pepper. stir together until thoroughly mixed. Chill for
at least 1 hour before serving. Makes 6 servings.
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3a. Crescent Hoagie Sandwich Bake
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Thu Aug 21, 2008 7:53 am (PDT)
Crescent Hoagie Sandwich Bake
2 8oz. pkgs. refrigerated crescent rolls
1/4 lb. salami
1/4 lb. sliced cooked ham
1/4 lb. pepperoni sausage
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tbsp. grated Parmesan cheese
non stick cooking spray
Preheat oven to 350. Spray 9x13x2" baking dish with spray. Cover
bottom of dish with 1 package crescent rolls. Layer salami, ham and
pepperoni. Next layer Provolone cheese and Swiss cheese. Spread 1/2
of the beaten eggs over the cheese. Top with second package of
crescent rolls. Brush with remaining beaten eggs and sprinkle with
Parmesan cheese.
Bake uncovered for 25 minutes. Cover with foil, and bake for another
10 minutes.
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3b. Crescent Hoagie Sandwich Bake
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Thu Aug 21, 2008 7:53 am (PDT)
Crescent Hoagie Sandwich Bake
2 8oz. pkgs. refrigerated crescent rolls
1/4 lb. salami
1/4 lb. sliced cooked ham
1/4 lb. pepperoni sausage
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tbsp. grated Parmesan cheese
non stick cooking spray
Preheat oven to 350. Spray 9x13x2" baking dish with spray. Cover
bottom of dish with 1 package crescent rolls. Layer salami, ham and
pepperoni. Next layer Provolone cheese and Swiss cheese. Spread 1/2
of the beaten eggs over the cheese. Top with second package of
crescent rolls. Brush with remaining beaten eggs and sprinkle with
Parmesan cheese.
Bake uncovered for 25 minutes. Cover with foil, and bake for another
10 minutes.
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4a. Grape Salad
Posted by: "Richard Lee Holbert" rlhintexas@charter.net rlholbert
Thu Aug 21, 2008 8:22 am (PDT)
Grape Salad
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla flavoring
1 (8-ounce) container sour cream
3 pounds seedless grapes, whole, stemmed
1/2 cup brown sugar
1/2 cup chopped pecans
Mix first 3 ingredients in mixer until smooth. Fold in sour cream and
add grapes. Spoon mixture into 9x13-inch pan. Mix brown sugar and
pecans. Sprinkle over grape mixture. Refrigerate a few hours before
serving.
Source: Best of the Best from Bell's Best Cookbook
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5a. Cranberry Date Bars
Posted by: "Sharon Capps" sharoncapps@cableone.net sharoncapps2000
Thu Aug 21, 2008 8:53 am (PDT)
Cranberry Date Bars
13x9x2-inch baking pan
These are wonderful. They have a nice tangy yet sweet flavor and they are
not hard to make. I got the recipe from the Best of Country Cooking 2000.
Ingredients:
1 package (12 ounces) fresh or frozen cranberries
1 package (8 ounces) chopped dates
1 teaspoon vanilla
2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
ORANGE GLAZE:
2 cups powdered sugar
2 tablespoon orange juice
1/2 teaspoon vanilla
In a saucepan, combine cranberries and dates. Cover and cook over low heat
for 15 minutes or until berries pop, stirring often. Remove from the heat
and stir in vanilla; set aside. In a bowl, combine flour, oats, sugar,
baking soda and salt. Stir in butter until crumbly. Press half into an
ungreased 13x9x2-inch baking pan. Bake at 350° for 8 minutes. Spoon
cranberry mixture over the crust; spread gently. Sprinkle with remaining
crumb mixture; pat down gently. Bake at 350° for 20 to 25 minutes or until
golden brown. Cool. Combine glaze ingredients; drizzle over bars. If
glaze is too thick, add 1 more tablespoon orange juice or till desired
consistency.
