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I
hope you enjoy the recipes!
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Index
1. Oatmeal
Lace Cookies Recipe
2. Orange
Cake Cups Recipe
3. Oriental Pasta Salad
4. Our
Family's Swiss Steak
5. Oyster Casserole Recipe
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1. Oatmeal Lace Cookies Recipe
Make a batch to take to the office
From the, "Houston
Junior League Cookbook," published in cooperation with
your Daily InBox newsletter.
INGREDIENTS:
1/2 cup margarine
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2-1/2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon vanilla
1 cup finely chopped pecans
TO PREPARE:
Cream margarine and butter. Add white sugar and brown
sugar; cream well. Mix in eggs, oats and baking powder.
Then add vanilla and pecans. Line cookie sheets with wax
paper. Drop dough from a teaspoon onto wax paper allowing
at least 4 inches between cookies, as they spread. Bake at
350 degrees for about 8 minutes. Remove cookie sheet from
oven. Allow cookies to cool slightly before removing from
wax paper to wire rack. (If cookies are removed while too
warm they will lose their shape; if allowed to cool too much,
cookies will stick to wax paper.) Store in an air-tight
container.
YIELD: 5 dozen cookies
Source: Daily InBox
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2. Orange Cake Cups Recipe
Bite-sized pieces of joy
From, "River Road
Recipes II...A Second Helping," published in
cooperation with your Daily InBox newsletter.
INGREDIENTS:
2 eggs, separated
1/2 cup sugar
4 tablespoons margarine
1/2 teaspoon vanilla
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons flour
1/4 teaspoon salt
1 cup milk
TO PREPARE:
Beat egg whites until stiff. Add 2 tablespoons sugar, one
at a time. Cream margarine with remaining sugar until
fluffy. Beat in egg yolks, orange juice and vanilla.
Stir in flour and salt. Slowly stir in milk. Gently
fold in egg whites until fluffy smooth. Spoon into 6
buttered 6-ounce cups. Set in shallow pan of boiling
water. Bake at 325 degrees for 30 minutes. Remove
from water and cool. Invert into serving dishes.
SERVES: 6
Source: Daily InBox
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3. Oriental Pasta Salad
Categories: Salads &, Salad, Dressing
Yield: 5 Servings
24 oz Frozen tortellini
6 tb Rice vinegar
3 1/2 tb Soy sauce
1 lg Garlic clove; minced
2 tb Minced fresh ginger
1 1/2 ts Sugar
3/4 ts Dried hot red pepper flakes
3/4 ts Dry mustard
1/4 ts Five Spice powder
1/4 c Sesame oil
1/2 lg Red bell pepper; finely diced
1/3 c Green onions; chopped
3 oz Snow peas; cut diagonally
1 md Carrot; cut into 2" strips
Chinese (Napa) cabbage or spinach leaves
Cook tortellini according to package directions. Drain well and
place in a large bowl.
Combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic,
ginger, sugar, red pepper flakes, dry mustard, and Five Spice
powder in a small bowl. Whisk in oil.
Toss warm tortellini with dressing. Toss in red bell pepper,
green onion, snow peas, and carrot. Add more vinegar and soy
sauce to taste, if desired.
Line a serving platter or individual serving plates with cabbage
or spinach leaves. Arrange salad over greens. Serve at room
temperature.
Timesaver Tip: Recipe can be made up to 1 day ahead and
refrigerated. Bring to room temperature before serving.
NOTES : This pasta salad is refreshing on a warm summer day. The
crisp vegetables and soft tortellini are a wonderful
combination.
Recipe by: the California Culinary Academy Posted to MC-Recipe
Digest V1 #696 by Creedenite@aol.com
on Jul 29, 1997
Source: FreeGroups.net
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4. Our Family's Swiss Steak
Categories: Beef
Yield: 1 Servings
2 lb Round Steak; Cut In Serving
Size Pieces
1 cn Diced Tomato; 28Oz
1 lg Onion; Sliced
2 cn Peas; Drained
Make a mixture of about 1/2 cup flour, salt, pepper and garlic
to taste. Dip pieces of round steak in flour mixture. Pound
floured steak pieces with a meat mallet.
Brown round steak in oil in a skillet. Add sliced onion and
saute'. Put steak back in skillet along with onion. Add chopped
tomato with liquid. Season with some garlic and pepper. Cover
and simmer for 1 1/2 hours. When done add drained peas. I serve
this with sour cream mashed potatoes. Put some sauce over the
potatoes. Posted to recipelu-digest Volume 01 Number 407 by
Aquasea221 <Aquasea221@aol.com>
on Dec 27, 1997
Source: FreeGroups.net
------------------------------------------------------
5. Oyster Casserole Recipe
Give yourself more of what you love
From, "River Road
Recipes II...A Second Helping," published in
cooperation with your Daily InBox Newsletter.
INGREDIENTS:
1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese
TO PREPARE:
Mix first three ingredients. In a separate bowl, mix
parsley and onions. Put layer of bread crumb mixture, then
layer of parsley and onions on bottom of a 2 or 3 quart
casserole. Put a layer of oysters. Put 1 drop
Tabasco sauce on each oyster. Put a little salt and a dot
of butter on each oyster. Repeat procedure. Crumb
mixture should be last. When the dish is full, gently pour
wine, then cream, over the mixture. Sprinkle cheese over
the top. Bake at 400 degrees for 20 minutes.
SERVES: 6 - 8
Source: Daily InBox
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