Recipes Included On This Page Icebox Sugar Cookies [Contest Winner] Italian Stew With Noodles LHJ Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Icebox Sugar Cookies Recipe By :The Healthy Oven Baking Book by Sarah Phillips Serving Size : 48 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick canola oil spray 1 1/2 cups unbleached all-purpose flour [spoon into a measuring cup and level the top] 1 1/2 teaspoons baking powder 1/8 teaspoon salt 1 cup sugar 6 tablespoons unsalted butter -- (3/4 stick) at room temperature 1 large egg 1 tablespoon light corn syrup 1 tablespoon vanilla extract 2 tablespoons sugar -- for dipping 1. In a medium bowl, whisk the flour, baking powder and salt until well combined. Set aside. 2. In another medium bowl, using a hand held mixer set at medium speed, beat the 1 cup of sugar and the butter until the mixture resembles breadcrumbs, about 1 1/2 minutes. Add the egg, corn syrup, and vanilla and beat until smooth. 3. Using a spoon, gradually stir in the flour mixture. Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter. Wrap the log of dough in the waxed paper and refrigerate until well-chilled, at least 2 hours or overnight. 4. Position a rack in the center of the oven and preheat to 375F. Lightly spray 2 nonstick cookie sheets with oil. 5. Unwrap the chilled dough. Place the 2 tablespoons of sugar in a small bowl. Using a thin, sharp knife cut the dough crosswise into 1/4 inch rounds. Dip each round in the sugar, place the cookies sugar side up, 2 inches apart on prepared baking sheets. 6. One sheet at a time, bake the cookies until lightly browned around the edges, 10 to 12 minutes. The centers may seem slightly underdone, but they will firm when cooled. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely. Spicy Cinnamon Cookies: Add 1 teaspoon ground cinnamon to the dry ingredients. Stir 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground cloves into the 2 tablespoons of sugar for dipping. Source : The Healthy Oven Baking Book by Sarah Phillips Contributed to the FareShare Gazette by Gary; 31 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 2g Fat (39.5% calories from fat); trace Protein; 5g Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 23mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Italian Stew With Noodles LHJ Recipe By :"FROM LHJ ONLINE http://www.lhj.com" Serving Size : 6 Preparation Time :0:30 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon flour 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 pound ground veal or beef 2 tablespoons butter or margarine -- divided 3 cups sliced onions 2 large green bell peppers -- cut into 1/4" dice 1/2 cup red wine 2 cans tomato sauce -- (15 oz. each) 1 can beef broth -- (14 1/2 oz.) 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon or dried 1 pound wide egg noodles -- cooked according to package directions 1. Combine flour, salt and pepper in a small bowl; set aside. 2. Melt 1 tablespoon butter in a 12-inch skillet or Dutch oven over medium-high heat. Add veal; cook 4 to 6 minutes, stirring occasionally, until browned on all sides. Transfer to bowl. Stir in flour mixture. 3. Melt remaining 1 tablespoon butter in skillet; add onions and cook 2 minutes. Add bell peppers; cook 4 to 5 minutes more, just until softened. Add wine; cook 1 minute, stirring to scrape up browned bits. Stir in tomato sauce, broth, rosemary and veal. Reduce heat to medium-low; cover and simmer 1 hour. 4. Uncover skillet and cook sauce 15 to 20 minutes more. 5. Toss hot pasta with veal sauce in a large serving bowl. Serve immediately. Prep time: 30 minutes plus heating pasta water Cooking time: 1 hour, 15 to 20 minutes Degree of difficulty: easy Low-fat Source : "FROM LHJ ONLINE http://www.lhj.com" S(MC formatting by): "bobbi" Copyright : "Copyright 2000 Meredith Corporation. All rights reserved." Start to Finish Time: "2:00" T(Cooking Time): "1:20" NOTES : This is top-notch company fare -- and it couldn't be easier. The sauce, which can be prepared a day ahead, will remind you of the most luscious veal stew. Bobbie's Note: We really enjoyed this dish. It made enough for 8 and I only used about 14 ounces of noodles instead of a full pound. I used ground veal for this dish. Contributed to the FareShare Gazette by Bobbie; 14 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 4g Fat (32.4% calories from fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 1028mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.

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