Issue 95

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FRUITCAKE COOKIES

6 eggs
1 c whiskey or wine
1 stick butter
1 1/2 c. brown sugar
1 lb. raisins (yellow)
3 lb. candied cherries (red and green)
1 lb. candied pineapple
6-8 c. chopped nuts
3 tsp. soda
3 Tbsp. sweet milk
4 c. flour

Cream butter and sugar. Add eggs one at time, mix well and add milk, then whiskey. Sift dry ingredients. Dredge fruit in 1 1/2 cups of the flour. Pour liquid batter over nuts and fruit. Drop by spoon onto greased cookie sheet. Bake at 300 for 20 minutes or until done. This recipe makes 5 dozen cookies.

Printable Version

ICE WINE TRUFFLES

6 oz. good quality bitter sweet chocolate
1/2 cup whipping cream (35%)
2 tbsp. ice wine
finely chopped whole almonds, skin on, for rolling
good-quality cocoa powder, for rolling

1. Chop the chocolate very finely and transfer to a medium bowl. Boil cream and immediately pour over chopped chocolate. Stir until all chocolate has melted. Stir in ice wine until blended. Cover surface
with plastic wrap and freeze until firm, about two hours.

2. Scoop into small balls with a melon baller and transfer to a baking
sheet. Freeze for 10 minutes. Roll truffles in almonds, then dust
with cocoa powder.

Yield: 20

A note from Christine: You can substitute other liqueurs if you don't
have a bottle of ice wine opened.

Note from me: Ice wine is very expensive, but I plan to use Grand
Marnier -- which I do have and it's open! I think orange and chocolate go well together.

Judy

Printable Version

Rice-Broccoli Casserole

2 cups rice, cooked
2 tbsps. butter
1 medium onion, chopped
1 can Cheddar Cheese Soup
1 (8 oz.) jar Cheez Whiz
2 (10 oz.) frozen chopped broccoli
1/2 lb. fresh sliced mushrooms
1 container French-fried onions

Cook rice as directed on package to make 2 cups.
Cook broccoli as directed on the package, drain.
Put broccoli and cooked rice in a large bowl and mix well.
Sauté onion and mushrooms in butter until slightly wilted.
Add soup and Cheez Whiz, stir until blended and melted.
Pour cheese mixture into rice-broccoli mixture and blend.
Place in a 9 X 11 pyrex baking dish.
Top with french-fried onions.
Cover with foil and bake at 350 degrees for approximately 30 minutes.
Can be made ahead but do not put the onion topping on until just before baking. Take off foil last 5 minutes to brown.

Printable Version

Ham And Broccoli Bake

20 ounces frozen cut broccoli
1/2 cup onion
1/8 cup margarine
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of celery soup
1 soup can milk
1 cup shredded sharp American cheese -- (4 oz)
3 cups cubed fully cooked ham
2 cups quick-cooking rice
1/2 tablespoon Worcestershire sauce

Cook frozen broccoli according to package directions; drain well. In
saucepan cook onion in butter or margarine till tender but not brown. In a large mixing bowl stir together mushroom soup, celery soup, milk and cheese.
Add drained broccoli, cooked onion, ham, uncooked rice and Worcestershire sauce; mix well. Pour mixture into 2 1/2 quart casserole dish. Bake, covered, at 350° till rice is done, 45 to 50 minutes.

Per Serving (excluding unknown items): 459 Calories; 36g Fat (69.9% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 2649mg Sodium. Exchanges: 5 Vegetable; 7 Fat; 0 Other Carbohydrates.

Printable Version

Mushroom Rice Bake

1 1/2 cups long grain rice
1 small onion -- chopped
1 can condensed beef broth -- 10 1/2 ounces
1 can cream of mushroom soup
1/4 cup butter -- melted
1/2 teaspoon black pepper
1/2 teaspoon paprika
4 ounces mushroom stems and pieces -- optional

Preheat the oven to 375°. In a medium bowl, combine all ingredients except the paprika; mix well. Spoon into a 2 quart casserole that has been coated with nonstick cooking spray. Sprinkle the paprika evenly over the top. Cover and bake for 50-55 minutes, or until the liquid is absorbed and the rice is tender.

Formatted and first posted to TNT list by foodfan@earthlink.net 9/02, who wrote: The rice dish is very similar to one that I've made for years, but just a bit different with the addition of the cream soup. I used dehydrated onion because I was feeling lazy. I did add the mushrooms. I also only used half the amount of butter. Oh, and I forgot the paprika. ~ Libby

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December 7, 2004

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