http://www.realfood4realpeople. com/RF4RP09/v11082.htm
Zucchini-Raisin Cookies
Recipe By : Real Food for Real People
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Vegetarian
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1/2 cup Vegetable Shortening
1 cup Sugar
1 Egg — (or egg substitute)
1 cup Zucchini — shredded & peeled
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1 cup Raisins
In a large mixing bowl, cream shortening and sugar. Add egg (or substitute) and beat well. Stir in zucchini and
set aside. Combine flour, baking soda and cinnamon in another bowl. Add baking powder, salt, nutmeg and
cloves. Add dry ingredients to wet ingredients and stir until well mixed. Stir in raisins and drop by rounded
teaspoonfuls 2 inches apart on a greased cookie sheet. Bake at 375 degrees F for 12-15 minutes or until golden
brown. Cool on pans for 2 minutes before removing to wire cooling racks. Cookies will be cake like, soft and
chewy.
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Per Serving (excluding unknown items): 87 Calories; 3g Fat (31.3% calories from fat); 1g Protein; 14g
Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 74mg Sodium.
Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Not sure if this is what she’s looking for, but I got it on the About.com: Southern Food site. This Angel Pie recipe
is made with a lemon pudding mixture in a meringue crust.
4 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
Filling:
4 egg yolks, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons water
2 tablespoons grated lemon peel
1 tablespoon butter
1 cup heavy cream
Beat egg whites and salt to stiff foam. Gradually beat in cream of tartar and 1 cup sugar; continue beating until
stiff peaks form. Spread in greased 9-inch pie plate. Bake at 250° for 1 hour. Cool. In top of double boiler over simmering water, cook egg yolks, 1/3 cup sugar, lemon juice, water, and lemon peel until thick, stirring constantly. Remove from heat; add butter and blend well. Cool filling. Whip cream until stiff peaks form; spread half of the
cream in bottom of cooled meringue crust. Top cream with lemon filling then spread with remaining whipped
cream. Chill thoroughly and serve.
Debbe
Here is the Tupperware bread recipe that Yvonne is looking for.
Tupperware Bread
3 1/2 c. warm water
3 pkgs. of yeast
6 T. sugar
6 T melted butter
4 t. salt
2 eggs, beaten
10 c. flour
TIP: If you don’t have a Tupperware bowl, you can use a regular bowl and cover it with a dish towel. Let the dough
rise for 30 minutes to 1 hour.
1. Using your large Tupperware bowl, dissolve the yeast in warm water. Add the sugar and melted butter. Stir in
salt and beaten eggs. Add the 10 cups of flour last.
2. Stir until thoroughly mixed (the dough will be sticky). Snap on the bowl’s cover and put in warm place until the
seal pops on the lid.
3. Turn out onto a floured surface. Divide the dough into 4 equal parts and put into greased loaf pans. Cover pans
with a damp dish towel and let rise for 30 minutes.
4. Bake at 350 degrees F for 30 minutes or until done. Cool on racks.
Shirley from AR
Pineapple Upside Down Cake
¼ Cup margarine or butter
2/3 Cup packed brown sugar
1 can (20 ounces) sliced pineapple in juice, drained
Maraschino cherries
1 1/3 Cup all purpose flour
1 Cup granulated sugar
1/3 Cup shortening
¾ Cup milk
1 ½ t baking powder
½ t salt
1 large egg
Heat oven to 350. Melt margarine/butter in 10-inch ovenproof skillet or square pan, 9x9x2 inches, in oven.
Sprinkle brown sugar over melted margarine/butter. Arrange pineapple slices on brown sugar. Place cherry
in center of each pineapple slice. Beat remaining ingredients with electric mixer on low speed 30 seconds,
scraping bowl constantly. Beat on high-speed 3 minutes, scraping bowl occasionally. Pour over pineapple.
Bake in skillet 45 to 50 minutes, square pan 50 to 55 minutes, or until toothpick inserted in center comes out
clean. Immediately turn upside down onto heatproof plate. Let skillet
or pan remain over cake a few minutes.
Patty
Sounds like the natural famines aren’t severe enough for Ø.
Almost like he is trying to create the scenario of Genesis 47
13 There was no food, however, in the whole region because the famine was severe; both Egypt and Canaan wasted away because of the famine. 14 Joseph collected all the money that was to be found in Egypt and Canaan in payment for the grain they were buying, and he brought it to Pharaoh’s palace. 15 When the money of the people of Egypt and Canaan was gone, all Egypt came to Joseph and said, “Give us food. Why should we die before your eyes? Our money is used up.”
16 “Then bring your livestock,” said Joseph. “I will sell you food in exchange for your livestock, since your money is gone.” 17 So they brought their livestock to Joseph, and he gave them food in exchange for their horses, their sheep and goats, their cattle and donkeys. And he brought them through that year with food in exchange for all their livestock.
18 When that year was over, they came to him the following year and said, “We cannot hide from our lord the fact that since our money is gone and our livestock belongs to you, there is nothing left for our lord except our bodies and our land. 19 Why should we perish before your eyes—we and our land as well? Buy us and our land in exchange for food, and we with our land will be in bondage to Pharaoh. Give us seed so that we may live and not die, and that the land may not become desolate.”
20 So Joseph bought all the land in Egypt for Pharaoh. The Egyptians, one and all, sold their fields, because the famine was too severe for them. The land became Pharaoh’s, 21 and Joseph reduced the people to servitude, from one end of Egypt to the other.
The problem with his logic is that he does not have storehouses brimming full of grain from 7 years of prosperity to give them...
Ahh, the downfalls of those who fail to follow the whole plan and try to devise their own shortcuts.