| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Biscuits, Desserts | 4 | Dozen | |
INGREDIENTS
| 3/4 | c | Butter, softened |
| 3/4 | c | Sugar |
| 1 | Large egg | |
| 1 | T | Grated lemon peel |
| 1 | t | Vanilla extract |
| 2 1/4 | c | All-purpose flour |
| 1/4 | t | Salt |
| Water | ||
| 2 | Large egg yolks | |
| Food coloring | ||
| 1995 | 16:10 -0600 Organization: bev.net Lines: 35 Sender, 16:10 -0600 Organization: bev.net Lines: 35 Sender: |
INSTRUCTIONS
Cream butter in large mixer bowl. Add sugar; beat until light and fluffy. Beat in egg, lemon peel and extract until well blended. Gradually mix in flour and salt until well blended. Beat in water, a few drops at a time, only until dough starts to come away from sides of bowl. Shape dough into large flat disk; wrap and refrigerate 2 to 3 hours. Preheat oven to 350F. Roll dough on lightly floured surface to 1/8-inch thickness. Cut with cookie cutters dipped in flour. Place on buttered cookie sheets. Paint with "Edible Tempera Color", if desired. Bake 10 to 12 minutes or until cookies begin to brown around edges. Carefully remove from cookie sheets. Cool completely on wire racks. (Decorate as desired if cookies have not been painted.) Edible Tempera Color - Lightly beat eggs yolks and divide evenly among 5 small containers. Use liquid food coloring (adding a few drops at a time) to color each mixture as desired. Apply colors with a small clean paint brush before baking cookies. ~Natalie Webber a4gy@jupiter.sun.csd.unb.ca ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to recipes@taronga.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Xref: news.demon.co.uk rec.food.recipes:7334 Path: news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.n t!news.clark.n t!ra hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: pamram@bev.net (Pamela Ramsey) Newsgroups: rec.food.recipes Subject: Stroganoff-Style Chicken Followup-To: rec.food.cooking Date: 7 Apr phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <199504041357.AA07379@UUCP-GW.CC.UH.EDU> Reply-To: pamram@bev.net (Pamela Ramsey) NNTP-Posting-Host: mack.rt66.com Stroganoff-Style Chicken 6 cups water 5 ounces noodels (about 3 cups) Nonstick spray coating 1/2 cup chopped onion 1 tablespoon cooking oil 12 ounces boned skinless chicken breast halves, cubed 1 8-ounce carton plain low-fat yogurt 2 tablespoons all-purpose flour 1 teaspoon paprika 1/4 teaspoon salt 2 4-ounce cans sliced mushrooms Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside. Meanwhile spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet till nearly tender. Add oil to skillet. Add chicken and cook for 2 to 3 minutes or till chicken is tender and no longer pink. In a small bowl stir together yogurt, flour, paprika, and salt. Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Serves 5. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 755
Calories From Fat: 340
Total Fat: 38.6g
Cholesterol: 228.1mg
Sodium: 173.8mg
Potassium: 118mg
Carbohydrates: 92g
Fiber: 1.9g
Sugar: 38g
Protein: 10.5g