Crispy Gingerbread Cookies

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Very spicy and always crisp, these cookies are almost foolproof for a child cookie-making project. Popular any time of the year, they are especially nice during a holiday season. Just choose the appropriately shaped cookie cutter.

For 4 dozen cookies you will need:
2/3 cup butter or margarine, room temperature
3/4 cup brown sugar, packed
1 Tbsp. cinnamon
2 tsp ginger
1 1/2 tsp cloves
1 1/2 tsp baking soda
1/3 cup to 1/3 cup water
2 1/2 cups all-purpose flour
Royal Icing, optional (recipe follows)

Royal Icing: Beat 1 egg white until frothy. Whip in 3 to 4 cups unsifted powdered sugar until icing is smooth and can be forced through a cake decorating tube or bag. Flavor with 1/2 tsp. vanilla, lemon or almond extract.

1 . Cream butter and brown sugar. Add cinnamon, ginger, cloves and baking soda.

2. Whip in 1/4 cup of the water and stir in the flour. Dough should be pliable and easy to roll out. If the humidity in your area is very low, you may need to add more water to keep dough from being crumbly.

3. Roll dough out to about 1/4 inch thickness – the thinner the dough the crispier the cookie.

4. Cut out cookie shapes as desired such as gingerbread men, Christmas wreaths. Valentine hearts or scalloped rounds.

5. Place cookie cutouts on lightly oiled baking sheets. Bake at 375°F for 8 to 10 min. Cool.

6. Decorate with Royal Icing, if desired.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Chocolate And White Fondues

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Chocolate Fondue

12 ounces milk chocolate,semisweet chocolate pieces or sweet cooking chocolate
3/4 light cream
1 to 2 tablespoons cherry brandy, orange-flavored liqueur or 2 teaspoons powdered instant coffee
Dippers (below)

In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in brandy. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue. 2 cups.

White Fondue: Substitute white almond bark coating for the milk chocolate and decrease light cream to 1/3 cup.

Minute Chocolate Fondue

In saucepan, heat 1 can of our chocolate ready-to-spread frosting over low heat, stirring frequently. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue. 2 cups.

Minute Minty Chocolate Fondue: Stir 1/2 teaspoon mint extract into frosting.

Dippers: Angel food cake squares, strawberries, whole minatures cream puffs, mandarin orange segments, banana slices.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Cherry Berries On A Cloud

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3 egg whites (1/3 to 1/2 cup)
1/4 teaspoon cream of tartar
3/4 cup sugar
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 cup chilled whipping cream
1 cup miniature marshmallows
Cherry-Berry Topping (below)

Heat oven to 275°. Cover baking sheet with heavy brown paper; draw outline of hear, 9 inches across greatest width, on paper. Beat egg whites and cream of tartar until foamy. Beat in 1/4 cup sugar. 1 tablespoon at a time; continue eating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up side.

Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; finish cooling away from draft.

Blend cream cheese, 1/2 cup sugar and the vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover; chill at least 12 hours. Just before serving, top with Cherry-Berry topping; cut into wedges. 6 to 8 servings.

Cherry-Berry Topping. Stir together 1 can (21 ounces) cherry pie filling. 1 teaspoon lemon juice and, if desired, 2 cups sliced strawberries or 1 package (16 ounces) frozen strawberries, thawed.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Easy Valentine Strudels

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1/2 cup butter or margarine, softened
2 cups all-purpose flour*
1/2 teaspoon salt
1 cup dairy sour cream
3 tablespoons butter or margarine,melted
Cherry Filling (below)
Pink Glaze (below)

Cut butter into flour and salt with pastry blender. Stir in sour cream until a soft dough forms. Wrap and refrigerate at least 2 hours.

Heat oven to 350°. Divide dough into 3 parts. Roll 1 part dough into rectangle, 15 x 10 inches, on lightly floured cloth covered board. (Refrigerate remaining dough.)

Brush butter lengthwise over about 2/3 of rectangle. Gently spread 1/3 of the Cherry Filling over butter. Roll up tightly beginning with fruit side. Place on greased baking sheet, brining ends together to make a heart shape as pictures. Repeat with remaining 2 parts of dough.

Bake until light golden brown, about 40 minutes. Cool 15 minutes; drizzle with Pink Glaze. 3 Strudels.

*Do not use self-rising flour in this recipe.

Cherry Filling

Mix 1 jar (12 ounces) cherry preserves, 1/4 cup orange marmalade, 2 cups thinly sliced almonds and 1 cup golden raisins.

Pink Glaze

Mix 1 cup powdered sugar, 1 to 2 tablespoons milk, 1 tablespoon butter of margarine, softened, 1/2 teaspoon almond extract and 1 drop red food color.

©1976 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Bahia and Curried Tuna Pâté

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Curried Tuna Pâté

2 cans (7-oz) white tuna, packed in oil and drained
1 cup (2 sticks) butter, melted
1 package (8-oz size) cream cheese
2 tablespoons finely chopped onion
2 teaspoons mild curry powder
1/2 teaspoon ground celery seed
1/2 teaspoon chevril
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cardamon
Optional: 1/4 cup melted, clarified butter

Pass tuna through food mill or sieve or purée in blender or food processor. Mix in butter, cream cheese, onion, curry powder, celery seed, chevril, salt, pepper, and cardamon. Beat will to blend thoroughly. Taste and add more curry powder if desired for stronger curry flavor.

Lightly oil 1 loaf pan, 8 1/2″ x 4 1/2″ x 2 1/2″ or 1 springform pâté mold. If using loaf pan, cut wax paper to fit bottom of pan and place in bottom. Spoon tuna pâté into pan. Cover with plastic wrap and chill until firm, about 3 hours.

Unmold: run edge of knife between sides of pâté and pan. Immerse bottom and sides of pan in hot water 10 seconds. Invert on serving platter or board and tap free. Peel off wax paper.

If desired, drizzle clarified butter over top of pâté and chill. (Hardened butter serves as trompe l’oeil to make tuna look like “real” goose liver pâté.) Garnish with ripe olives and radishes if desired.

Serve with toast or crackers.

Yield 12-16 slices.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Noodles a la Russe

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1 pound lean ground beef
2 green onions, chopped
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1 1/4 cups sour cream
1/3 cup grated Parmesan cheese
2 tablespoons chopped pimento
6 ounces wide egg noodles, cooked

Heat oven to 350°. Brown meat, green onions and garlic in a skillet; drain fat and season with salt and pepper. Mix together melted butter, sour cream, cheese and pimento. Add meat and sour cream mixture to noodles; pour into a 2-quart casserole and bake for 30 to 35 minutes, until lightly browned.

Serves
Preparation Time: 1 Hr.
Approximate calories per serving… 400

Suggested Menu
Noodles a la Russe
Buttered Broccoli
Sunshine Salad
Chocolate Sundaes

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Tuna-Tomato Polenta

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3/4 cup cornmeal
1/4 cup cold water
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 1/2 cups boiling water
1 can (15 ounces) tomato sauce
2 cans (6 1/2 ounces each) tuna, drained and flaked
1 medium stalk celery, chopped (about 1/2 cup)
1/4 teaspoon dried basil leaves
3/4 cup grated Parmesan cheese
Sliced ripe olives

Mix cornmeal, cold water, salt and garlic salt thoroughly in 1 quart saucepan. Stir in boiling water. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 2 minutes. Reduce heat; cover and simmer 10 minutes. Spread cornmeal in ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches. Refrigerate until firm, about 8 hours.

Heat oven to 350°. Mix tomato sauce, tuna, celery and basil. Spread 2/3 of the tuna mixture in ungreased baking dish, 12 x 8 x 1 3/4 or 13 1/3 x 8 3/4 x 1 3/4 inches. Cut cornmeal into 10 parts; place on tuna mixture in dish. Top cornmeal with remaining tuna mixture; sprinkle with cheese. Bake uncovered 25 minutes. Garnish with olives. 10 servings.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Spiced Orange-Apricot Ribs

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1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
4 pounds pork loin back ribs or spareribs
•••
Hickory Chips
•••
1/2 cup apricot preserves
1/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon lemon juice

Combine salt, ginger, coriander, paprika, and pepper; rub onto meaty side of ribs. COver; refrigerate 2 hours. About an hour before cooking time, soak hickory chips in enough water to cover.

Lace ribs accordion-style on spit rod. Secure the ribs with holding fork. Arrange hot coals on both sides of a shallow foil drip pan. Drain hickory chips, sprinkle some over coals. Attach spit; position drip pan under meat. Turn on motor; lower the grill hood or cover with foil tent. Grill ribs over hot coals about 1 hour or till done. Sprinkle the coals with dampened hickory chips every 20 minutes.

Combine apricot preserves, orange juice, soy sauce, and lemon juice. Brush ribs frequently with orange juice glaze during the last 15 minutes of cooking. heat and pass the remaining glaze. Garnish ribs with orange slices, if desired. Makes 4 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Festive Chicken Salad Log

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1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups finely cut-up cooked chicken
2 hard-cooked eggs, chopped
1/4 cup sliced green onions (2 to 3 medium)
3 green pepper rings
1 tablespoon toasted sesame seed
3 tablespoons chopped green onion or green pepper
3 tablespoons chopped pitted ripe olives
3 tablespoons chopped pimiento, drained
Crackers or bread rounds

Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and 1/4 cup onions. Shape into log, 8×2 inches. Wrap in plastic wrap; refrigerate until firm about 4 hours.

Cut green pepper rings to make strips. Place strips diagonally across log, dividing into fourths as pictured. Sprinkle sesame seed on 1 section. Repeat with 3 tablespoons onion, the olives and pimiento on remaining sections. Serve with crackers. 10 to 12 servings.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hot Orange Cider/Cheese Chips

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Hot Orange Cider

Heat equal amounts orange juice and apple cider just to boiling over low heat; pour into mugs. Stir in rum to taste (about 2 teaspoons per mug). Garnish with orange peel.

Cheese Chips

2 eggs, separated
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne red pepper
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1/2 cup finely crushed potato chips

Heat oven to 400°. Beat egg yolks, Worcestershire sauce and red pepper. Stir in cheese. Beat egg whites until stiff peaks form. Fold cheese mixture into egg whites; fold crushed potato chips into cheese-egg white mixture.

Drop filling by teaspoonfuls onto whole potato chips. Place on ungreased baking sheet. Bake until filling is puffed and brown, 5 to 6 minutes. Serve with eggplant centerpiece as pictures. About 30 appetizers.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.