INGREDIENTS

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
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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)
----------------------------------------------
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