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 DELICIOUS CHEESECAKE RECIPES: Chocolate Velvet Cheesecake
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9- inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Cookies and Cream Cheesecake
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9- inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

470 CROCKPOT RECIPES: BAKED APPLES (CROCKPOT)
* 6 lg. cooking apples
* 3/4 c. orange juice
* 2 tsp. grated orange rind
* 1 tsp. lemon rind grated
* 3/4 c. rose wine
* 1/4 tsp. cinnamon
* 1/2 c. brown sugar
* Whipped cream
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.

JERKY RECIPES

Beef Jerky #1

• 2 lbs round steak (or flank or brisket)
• 1/4 C. soy sauce
• 1 Tbsp. Worcestershire
• 1/4 tsp. ea. pepper and garlic powder
• 1/2 tsp. onion powder
• 1 tsp. hickory smoke-flavored salt

Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour.

Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.

FUSION COOKING RECIPES

Fusion Chicken

Ingredients:

• 4 cups water
• 2 chicken bouillon cubes
• 1 cup cornmeal
• 1 tbsp olive oil
• 1 tbsp butter
• 2 boneless chicken breast, cubed
• 2 carrots, minced
• 2 leeks, sliced thin
• 1/3 cup soy sauce
• 1/2 tsp thyme

Combine 1-1/2 cups of the water with the cornmeal.

Heat the other 2-1/2 cup in a medium saucepan.

Bring water to boil adding bouillon along the way.

Scoop out 1/2 cup of it and reserve until later.

Slowly whisk in the cornmeal mush.

Stir until smooth. Cook over medium heat for 30 minutes, stirring often.

Meanwhile, heat the oil and butter in a large frying pan.

Brown chicken on all sides and remove to a plate, reserving the fat and juices in the pan.

Add carrot and leeks and cook until tender. Add the 1/2 cup of reserved chicken broth, thyme and soy sauce.

Bring to boil, reduce heat to low, simmer and reduce the liquid by half adding the chicken back in along the way.

When polenta is thicken to your liking, stir in a dab of butter, mix well and taste.

Salt and pepper as desiderated.

JERKY RECIPES

TOP SECRET MASTER RECIPES: 101st Airborne Beer Cheese Soup
1 large can chicken broth
1 medium jar cheese whiz
1 can stale beer
cayenne pepper to taste
Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add beer and reheat, but do not boil. Top with bacon bits and green onions

Pepperidge Farms Milano Cookies
1 cup salted butter, softened
3/4 cup light brown sugar, packed
2 tsp. pure vanilla extract
2 cups all purpose flour
1 Tbls. salted butter
1 cup semi sweet chocolate chips
Preheat oven to 325 F. In a large bowl, cream 1 cup butter and sugar at medium speed. Then add vanilla and flour, blend thoroughly at low speed. Shape a level tsp of dough into 1″ balls, then roll to a log shape, about 2″ long. Place on ungreased cookie sheet, 2″ apart. Bake 17?19 min, or until cookies spead and turn a golden brown. Cool on a flat surface. Microwave or melt chocolate and 1 Tbls. butter in a double boiler. (Microwave on high, stir every 30 seconds just until melted) Let cool slightly, and spread chocolate on one cookie and top with another.

Pamper-Your-Dog: Ace’s Favorite Cheesy Dog Biscuits

1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine — corn oil
1 clove garlic — crushed
1 pinch salt
1/4 cup Milk — or as needed

Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375degrees for 15 minutes or until slightly brown, and firm. Makes 2 to 3 dozen, depending on size.

Alfie And Archie’s Dog Biscuits

2 1/2 cups whole wheat flour                                                           
1/2 cup dry milk — powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon brown sugar
6 tablespoons beef fat1 egg — beaten
1/2 cup ice water

Purchase the book for the other recipes!!

504-relaxing-bath-and-beauty-recipes: Apple Tart Soap

4oz. Clear, Unscented Glycerine Soap
1 Tablespoon Liquid Soap
1 teaspoon Liquid Glycerine
1/2 teaspoon Apple Fragrance Oil
2 Drops Red Food Color
1/2 teaspoon Ground Cinnamon

Melt soap in small pan over low heat or in a glass cup in the microwave. Add Liquid Soap and glycerine and stir gently but well. Add fragrance, color and cinnamon. Stir and let stand a couple minutes, just enough to start to thicken so when you stir again the cinnamon will be more evenly distributed. Pour into molds. Allow to set completely (in or out of freezer).

Wrap in plastic wrap or use cellophane candy bags.

ULTIMATE COLLECTION OF SEAFOOD RECIPES: Crab Spring Rolls –Cooking Light
Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes).

Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white.

Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o until golden, turning frequently. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings.

NATURAL HERBAL CURES AND REMEDIES; There are several choices available for people who are looking for alternative remedies, including Acupuncture, Yoga, Qigong, Tai chi, Ayurveda, hydrotherapy, massage therapy, homeopathy, energy medicines, holistic approaches, and aromatherapy. In fact, the number of herbal remedies available for different ailments equals (if not exceeds) the number of regular drug treatments provided bypharmaceutical companies.

Herbal remedies treat the cause of the disease and not the symptoms (like conventional drugs). Herbal remedies also have almost no side effects.

The core belief of natural health therapy is that all issues related to health, sickness, and healing can be overcome through simple means like prevention and a change in individual lifestyle. Natural health follows the oldest rule of medicine: prevention is better than cure. In view of this, natural health therapies are supposed to be totally in control of the individual and not the doctor or healer.

Culinary herbs are different from other vegetables in the sense that they are not the primary objects to be cooked or consumed. Instead, they are used to provide flavor when used as spices.

30 Lip gloss formulas: The basic formula is:
• 1/4 cup vegetable or nut oil
• 1/4 ounce beeswax
• 1 teaspoon honey or glycerine
• 1/2 to 1 teaspoon natural flavouring oil aka Essential Oil.

Heat the oil and beeswax in a double boiler (or microwave) until the beeswax has melted. Remove from heat and whip with an electric beater until creamy. Add the honey or glycerine and approximately 5 drops of flavouring oil; whip some more. Add more flavouring if desired.

Store in small glass jars, small tupperware bowls, decorative tins or film containers. Try different oils on your lips to choose the best one for your skin and taste preference. If the Balm is too hard (waxy), add more oil to your mixture. If it is too soft, add more wax.

You can add a few drops of beetroot juice for a beautiful & natural red colour. But instead of going to that trouble, you can just shave off a little of your lip stick for that beautiful (not natural) colour.

Tip: Don’t use food colouring as it may contain alcohol base. 

Never use extracts found in cooking sections of the grocery stores as they contain alcohol. Use safe essential oils. The good part about them is they have thousands of great flavours. Comfrey, Rosemary, Tea Tree or Camphor Oils are excellent for healing effects.

100 GIFT IN A JAR RECIPES: MASTER MIX:

Master Mix

4 cups unsifted, all purpose white flour (spoon lightly into cup and level off)

1 cup butter flavor or solid white shortening

1/3 cup double-acting baking powder

1 cup nonfat dry milk powder

4 cups whole wheat flour

3 tablespoons sugar

2 teaspoons salt

1. Into a large bowl, sift together 4 cups white flour, the baking powder, sugar

and salt. This removes lumps and helps mix ingredients.

2. Cut in shortening with 2 knives, pastry blender, or fingers until it looks like

coarse oatmeal.

3. Stir in the dry milk.

4. Stir in the 4 cups of whole wheat flour; mix well.

5. Store in covered container at room temperature.

Yield: 11 cups. Keeps about 2 months. For longer storage refrigerate or freeze.

120 FUN KIDS RECIPES: All-Star Fudgy Baseballs and Bats

1 c Carob powder

1 c Water

1/4 c Honey

1/4 c Peanut butter (smooth or cru

3/4 c Wheat germ

3/4 c Rolled oats

2 tb Dry milk powder

1/2 c Unsweetened shredded coconut

1 ts Cinnamon (optional)

1/2 ts Grated orange rind (optional)

In a small saucepan, combine the carob and water. Bring to a boil over low heat, stirring constantly to prevent scorching. Add the honey and peanut butter and continue cooking for about 5 minutes, or until syrup is smooth and slightly thickened.

In a large bowl, mix together the wheat germ, oats, milk powder, coconut, cinnamon, and orange rind (if desired). Pour about one cup of the carob syrup over the dry mixture, or as

much as is needed to make a pliable, dough-like consistency. Store the remainder in the refrigerator and use as an icing or to make great milk shakes.

Pinch off pieces of the dough and roll each piece between your palms into 2-inch-long tubes about the circumference of a fountain pen, tapered at one end in the shape of a baseball bat. Roll the rest into marble-sized balls.

APPETIZER COLLECTION:

All-American Snack

• 3 cups thin pretzel sticks
• 4 cups Wheat Chex®
• 4 cups Cheerios®
• 13 ounces can salted peanuts
• 1 teaspoon garlic salt
• 1 teaspoon celery salt
• 1/2 teaspoon seasoned salt
• 2 tablespoons grated parmesan cheese
• 1/4 cup melted butter

In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

DELICIOUS ORANGE RECIPES:

ORANGE PUDDING -1

Take three large seville oranges, the clearest kind you can get, grate off the out-rhine; take eight eggs, (leave out six of the whites) half a pound of double refined sugar, beat and put it to your eggs, then beat them both together for half an hour; take three ounces of sweet almonds blanched, beat them with a spoonful or two of fair water to keep them from oiling, half a pound of butter, melt it without water, and the juice of two oranges, then put in the rasping of oranges, and mix all together; lay a thin paste over your dish and bake it, but not in too hot an oven.

DELICIOUS CANDY RECIPES:

Almond Chocolate Coconut Cookies I

"Light cookie with the taste of an Almond Joy candy bar."

Original recipe yield: 4 dozen.

INGREDIENTS:

• 4 egg whites
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups flaked coconut
• 1/2 cup all-purpose flour
• 1 cup semisweet chocolate chips
• 1 cup toasted and chopped almonds

--------------------------------------------------------------------------------

DIRECTIONS:

Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.

Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.

Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

AMISH RECIPES:

AMISH FRIENDSHIP BREAD

• 1 c. starter
• 2/3 c. oil
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3 eggs
• 1 c. sugar
• 2 c. flour
• 1/2 tsp. cinnamon
• Dash of nutmeg
• Raisins, nuts, dried fruit & grated carrots (opt.)
• Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350 degrees for 1 hour or until dry.

600 CHOCOLATE RECIPES:

 Chocolate Truffles

½ Cup unsalted butter

2 1/3 C confectioner’s sugar

½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioner’s sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

600 CHILLI RECIPES: "Capitol Punishment" Chili

Yield: 4 Servings

• 1 T oregano
• 2 T paprika
• 2 T msg (monosodium glutamate)
• 9 T chili powder,light
• 4 T cumin
• 4 T beef bouillon
• 1 (instant,crushed)
• 24 oz old milwaukee beer
• 2 c water
• 4 lb chuck,Extra Lean
• 1 chili grind
• 2 lb pork,Extra Lean
• 1 chili grind
• 1 lb chuck,Extra Lean
• 1 cut into 1/4 cubes
• 2 large onions,finely chopped
• 10 cloves garlic
• 1 finely,Chopped
• 1/2 c wesson oil (or kidney suet)
• 1 t mole (powdered)
• 1 also called mole poblano
• 1 T sugar
• 1 t coriander seed (from chinese
• 1 parsley,cilantro)
• 1 t louisiana red hot sauce
• 1 (durkee's)
• 8 oz tomato sauce
• 1 T masa harina flour
• 1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional

Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

RECIPES FROM AROUND THE WORLD VOL 1

Brioches

• 12 Servings
• 2 1/4 c flour,Sifted
• 1/2 c milk
• to lukewarm (or 105 to)
• -Heated

-      115 de

• 1 pk active dry yeast
• 1 T sugar
• 3 egg yolks
• 1 whole egg
• 6 T butter,melted and cooled

In a large mixing bowl, place flour. Make a well in the center and pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).

Mix in egg yolks and butter. Add lukewarm milk, a little at a time, until a workable dough is formed. With a wooden spoon, work dough until smooth and shiny, (5-10 minutes). Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours).

Preheat oven to 400 degrees. Punch down dough.

With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.

RECIPES FROM AROUND THE WORLD VOL2

Baked Plantain On The Shell

• 4 Servings
• 4 lg ripe plantains
• 1/2 c brown sugar
• 3/4 t cinnamon
• 1/4 c butter (or margarine),melted

1. Preheat oven to 350 degrees.

2. Wash plantains and cut in half lengthwise. Do not peel.

3. Arrange in a shallow baking dish with cut sides facing up.

4. In a small bowl, combine brown sugar, cinnamon, and melted butter and stir well.

5. Top plantains with brown sugar mixture.

6. Cover pan and bake for 35 minutes or until plantains are soft.

Serves 4 

475 GIFT BASKET IDEAS: ADULT GIFT BASKET

Fill a basket with:

Scented candles ~ massage oil ~ lingerie ~ wine ~ wine glasses

ANNIVERSARY GIFT BASKET

• wine or de-alcohol wine
• register both couples in an activity class (rock climbing, scuba diving, something they can do together)
• a movie that both spouses like
• popcorn kernels with favorite spices
• coupon book you make yourself for babysitting (if necessary)
• an inspirational book about marriage
• bubble bath
• an afghan made for two
• sweets and cookies

DELICIOUS SANDWICH RECIPES

 Asian Turkey Burgers

• 1 pound ground turkey
• 1 1/3 cups canned French fried onions, divided
• 1 egg
• 1/2 cup finely chopped water chestnuts
• 1/4 cup dry breadcrumbs
• 3 tablespoons teriyaki sauce
• 1 tablespoon Frank’s RedHot sauce
• 2 teaspoons grated fresh ginger
• 4 sandwich buns
• Shredded lettuce

Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in center, turning once.

Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.

Yield: 4 burgers

300 OUTSTANDING DIP RECIPES:

INCLUDING: Cuban

• Black Bean Dip

• Cucumber Dip-Ada
• Curried Egg & Artichoke Dip
• Dairy Delicious Dip
• Dallas Dip (Mexican Cheese Dip)
• Edie's Dilly Dip
• Fife & Drum Dip
• Florida Keys Black Bean Dip
• 24 Hour Dip
• 7-Layer Taco Dip
• Barbecue Dip
• Berry Delite Fruit Dip
• Broccoli & Mushroom Dip
• Honey-Mustard Dip
• Jiffy Jack Cheese Dip
• Joy's Crawfish Dip
• Julie's Molded Crab & Cracker Dip
• Cincinnati Beer-Cheese Dip
• Calavo Guacamole Dip
• Crockpot Refried Bean Dip
• Dubliner Dip With Rustic Vegetables
• Mexi-Cali Layered Dip
• Multilayered Mexican Dip
• Three-Layer Deck-The-Halls Dip
• Vidalia Onion Dip
• Wagonwheel Layered Dip
• Amaretto Fruit Dip
• AND MANY OTHERS

300 GRILL RECIPES: "Grilled" Apple Crisp

• Yield: 8 Servings
• 21 oz pie filling,apple or cherry
• 1/3 c sugar,brown,packed
• 1/2 t cinnamon
• 1/4 t nutmeg
• 2 T lemon juice
• 1/2 pk cake mix,yellow (18.5 oz) -approx.,2 cups
• 1/2 c butter (or margarine),cut in thin Slices
• 1 whipped topping (or ice -cream)

1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices.

2. Preheat grill on medium for 10 minutes, then turn left side of grill off and invert a baking pan on left cooking grid. Place baking pan on inverted pan. Close lid and bake 55-65 minutes, or until browned and bubbly.

3. Let stand until warm. Serve topped with whipped topping or ice cream.

250_BATH_BODY_RECIPES: Bath

Body Powders

Body Soaps/Scrubs

Perfumes/Body Sprays

Remedies

Hair

Lotions/Creams/Toners

Facial Soaps/Cleansers/Masks

Lip Balms

Deodorants

Teeth Care

Nail Care

Eye Care

Injuries & Sore Muscles

Massage Oils

Several recipes use the

Essential oil blend:

Fennel--8 drops

Grapefruit--14 drops

Lemon--8 drops

Blend well.

204 SMOOTHIES RECIPES: APPLE SMOOTHIE

2 c Apple sauce

1 c Apple cider

1 c Orange juice

2 tb Vermont maple syrup

1/2 ts Nutmeg

1/2 ts Cinnamon

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve. Serves 2.

THE COMPLETE LIBRARY OF COOKING VOL 1

The Complete Library of COOKING consists of five volumes that cover the various phases of the subject of cooking as it is carried on in the home. These books are arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it.

This volume, which is the first of the set, deals with the essentials of cooking, cereals, bread, and hot breads. In Essentials of Cooking, Parts 1 and 2, are thoroughly treated the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in COOKING and to efficiency in the preparation of food. In

Cereals are discussed the production, composition, selection, and care and the cooking and serving of cereals of all kinds. In Bread and Hot Breads are described all the ingredients required for bread, rolls, and hot breads of every kind, the processes and recipes to be followed in making and baking them, the procedure in serving them, and the way in which to care for such foods.

THE COMPLETE LIBRARY OF COOKING VOL 2

This volume, which is the second of the Woman's Institute Library of

THE COMPLETE LIBRARY OF COOKING VOL 3

This volume, which is the third of The Complete Library Of Cooking includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every housewife, for these foods occupy an important place in the majority of meals.

In her study of Soup, she will come to a thorough appreciation of the place that soup occupies in the meal, its chief purposes, and its economic value. All the different kinds of soups are classified and discussed, recipes for making them, as well as the stocks used in their preparation, receiving the necessary attention. The correct serving of soup is not overlooked; nor are the accompaniments and garnishes so often required to make the soup course of the meal an attractive one.

THE COMPLETE LIBRARY OF COOKING VOL 4

This volume, the fourth of The Complete Library Of Cooking, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. Such foods constitute some of the niceties of the diet, but skill in their preparation signifies at once a housewife's mastery of the science of cookery.

In Salads and Sandwiches are presented so simply the secrets of appetizing salads that they can be grasped by even a novice, and sandwiches of numerous varieties, from those appropriate for afternoon teas to those suitable for the main dish in the meal, are so treated that they appear to rise above the ordinary place usually accorded them.

THE COMPLETE LIBRARY OF COOKING VOL 5

PREFACE

This volume, the fifth of The Complete Library Of Cooking, deals with

the varieties of fruits and the desserts that can be made from them,

the canning and preserving of foods, the making of confections of every

This volume, the fifth of The Complete Library Of Cooking, deals with the varieties of fruits and the desserts that can be made from them, the canning and preserving of foods, the making of confections of every description, beverages and their place in the diet, and every phase of the planning of meals.

With fruits becoming less seasonal and more a daily food, an understanding of them is of great value to the housewife. In Fruit and

Fruit Desserts, she first learns their place in the diet, their nature, composition, and food value. Then she proceeds with the preparation and serving of every variety of fruit. Included in this section also are fruit cocktails, those refreshing appetizers often used to introduce a special meal.

141 DELICIOUS CAJUN RECIPES:

CRAWFISH BISQUE

(Makes 4 Servings)

INGREDIENTS

1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water

1 clove garlic, mashed 1 tablespoon green onion

1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat

1/4 cup all-purpose flour 1 teaspoon salt

1 small onion, chopped 1/4 teaspoon sugar

1 stick celery, chopped 1/4 teaspoon red pepper

1 bay leaf 1 tablespoon chopped parsley

3/4 cup whole tomatoes, canned or fresh, chopped

Directions

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add

1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.

Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of cooked rice

EASY MADE BREAKFAST IDEAS: Choose your Breakfast

Don’t let your breakfast choose you. Just because you are in a rush, you should still have the option to choose you want to eat. Many people hit up the vending machine or stop for the loaded box of doughnut holes on their way out the door and off to school. Basically, your circumstances should not determine what you are putting into your body and just because you are in a rush otu the door, doesn’t mean you can’t have something better suited for your hunger.

One of the big on-the-go hits are pancakes. Of course, the time to mix and cook, as well as the sticky mess that comes with delightful taste are often a deterrent from quick morning breakfast ideas. This should not be the case, if you would have taken a few minutes to stop and plan, pancakes would have been an easy breakfast idea on the go.

70 FONDUE RECIPES: APRICOT YOGURT FONDUE

8 oz semi-dried apricots

2 tbsp Amaretto liqueur

5 fl oz natural yoghurt

cubes of almond-flavoured sponge, to serve

Put the apricots into a bowl, cover with 10 fl oz of water, and leave to soak for 2

or 3 hours. Meanwhile make the almond sponge.

Drain apricots (reserving the juice) and put into a blender or food processor with

the Amaretto and yoghurt. Blend until smooth. If mixture is a little too thick, add

some of the reserved apricot juice. Spoon into a fondue pot and heat over a burner

to serve warm (or cold) with the sponge cubes.

50 ICE CREAM RECIPES: Simple Syrup:

4 cups sugar

4 cups water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then

refrigerate in a covered jar.

Makes about 1 quart

HOW TO MAKE PERFUME: You’ve been hearing all about making perfume and how much fun it is and are all hyped about making it yourself. You’ve read the directions and all you have to do is buy the main supplies, particularly the essential oils, which is what gives your perfume its fragrance. It sounds easy enough, right? All you have to do is go to your local health or craft store or start browsing the web and you’ll find all the essential oils you need. However, before you rush out and start buying, here are some helpful tips and suggestions on what to look for in essential oils.

If you’re planning to make your own perfume, it’s important that you understand the basics. When we think of expensive perfume, we automatically think of France, since France is the perfume capital of the world. Although the French did not discover perfume, they were the ones that turned making perfume into a Science.

Making perfume may be something you’ve always dreamed of doing but felt you didn’t have a clue. I’m here to tell you it’s an experience you’ll not only find very challenging but also very rewarding, especially when you see and smell the finished product. The art of making perfume is very similar to making good wine. It’s a combination of ingredients that, when properly mixed, will only get better with time. It’s also very similar to baking a cake. If you follow the recipe to the letter, you’ll have a creation that will make you proud.

SUMMER  PARTY COOKING RECIPES

Asian Beef Kebabs

• 1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/2 cup vegetable oil
• 1/2 cup rice wine vinegar
• 2 tablespoons sesame seeds
• 2 tablespoons sugar
• 6 garlic cloves, finely minced
• 1 teaspoon sesame oil*
• 2/3 teaspoon red pepper flakes
• 2 ears corn, husked
• 2 small zucchini
• 4 large green onions

Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.

2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl. Reserve half to use as dipping sauce. Add remaining marinade to plastic bag.

Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.

3. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.

4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each green onion into 3 pieces, each piece about 1 1/2-inches long.

5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain off water.

6. Thread meat cubes onto skewers, alternating meat pieces with corn, zucchini and green onions. Brush once with marinade from plastic bag.

7. Grill kebabs, covered, turning occasionally, 12 minutes or until vegetables are cooked and meat thermometer inserted in meat registers 145*F (60*C) for medium-rare. Serve with reserved marinade for dipping and hot cooked rice, if desired.

Makes 6 servings.