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Spritz Butter Cookies
SPRITZ BUTTER COOKIES
1 c. (2sticks) butter, softened
3/4 cup sugar
1 large egg
1 tsp. EACH: vanilla/almond extract
2 cups all-purpose flour
½ c. toasted sliced blanched almonds, finely
ground
Dash of salt
Glace cherries, sugar sprinkles or dragees
optinal
Preheat oven to 375 degrees. Cream butter in
large mixer bowl. Add sugar, beat until light
and fluffy. Beat in egg and extracts. Grad-
ually blend in flour, almonds, and salt. Using
Card 1 Back:
pastry bag and large star tip, pipe dough into
rosettes or stars about 1 3/4" in diameter
onto unbuttered cookie sheets. Decorate with
cherries, sprinkles, or dragees, if desired.
Bake 10-12 minutes or until pale golden. Re-
move from cookie sheets; cool completely on
wire racks.
Yield: about 3½ dozen cookies.
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# Spritz Butter Cookies
*Yields about 3 1/2 dozen cookies*
## Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup toasted sliced blanched almonds, finely ground
- Dash of salt
- Glacé cherries, sugar sprinkles, or dragées (optional, for decoration)
## Instructions
1. Preheat oven to 375°F.
2. Cream butter in a large mixer bowl. Add sugar; beat until light and fluffy.
3. Beat in egg and extracts.
4. Gradually blend in flour, almonds, and salt.
5. Using a pastry bag and large star tip, pipe dough into rosettes or stars about 1 3/4" in diameter onto unbuttered cookie sheets.
6. Decorate with cherries, sprinkles, or dragées, if desired.
7. Bake 10–12 minutes or until pale golden.
8. Remove from cookie sheets; cool completely on wire racks. -
No-Bake Chocolate Almond Cheesecake
NO-BAKE CHOCOLATE ALMOND CHEESECAKE
2 cups finely crushed vanilla wafer crumbs
1 cup ground toasted almonds
½ cup butter, melted
½ cup sugar
FILLING:
1 package (12-oz.) milk chocolate pieces
½ cup milk
1 envelope unflavored gelatin
2 packages (8-oz. EACH) cream cheese, softened
½ cup dairy sour cream
½ teaspoon almond extract
½ cup whipping cream, whipped
To make crust, in small bowl, combine vanilla
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wafer crumbs, almonds, butter and sugar; mix
well. Pat firmly into 9" springform pan, cover-
ing bottom and 2" up sides; set aside.
To make filling, melt over hot (not boiling)
water, milk chocolate morsels; stir until
smooth. Set aside. Pour milk in small sauce-
pan; sprinkle gelatin on top. Set aside for 1
minute. Cook over low heat, stirring constantly
until gelatin dissolves. Set aside.
In large bowl, combine cream cheese, sour
cream and melted morsels; beat until fluffy.
Beat in gelatin mixture and almond extract. Fold
in whipped cream. Turn into prepared pan.
Chill until firm (3 hours). Run knife around
edge of cake to separate from pan; remove rim.
Makes 1 9" cheesecake.
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# No-Bake Chocolate Almond Cheesecake
*Makes 1 9" cheesecake*
## Ingredients
### Crust
- 2 cups finely crushed vanilla wafer crumbs
- 1 cup ground toasted almonds
- 1/2 cup butter, melted
- 1/2 cup sugar
### Filling
- 1 package (12 oz.) milk chocolate pieces
- 1/2 cup milk
- 1 envelope unflavored gelatin
- 2 packages (8 oz. each) cream cheese, softened
- 1/2 cup dairy sour cream
- 1/2 tsp almond extract
- 1/2 cup whipping cream, whipped
## Instructions
### Crust
1. In a small bowl, combine vanilla wafer crumbs, almonds, butter, and sugar; mix well.
2. Pat firmly into a 9" springform pan, covering bottom and 2" up sides; set aside.
### Filling
1. Melt milk chocolate morsels over hot (not boiling) water, stirring until smooth. Set aside.
2. Pour milk into a small saucepan; sprinkle gelatin on top. Set aside for 1 minute.
3. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside.
4. In a large bowl, combine cream cheese, sour cream, and melted morsels; beat until fluffy.
5. Beat in gelatin mixture and almond extract.
6. Fold in whipped cream.
### Assembly
1. Turn filling into prepared crust in pan.
2. Chill until firm (3 hours).
3. Run a knife around edge of cake to separate from pan; remove rim. -
Debbie's Chicken Almond
DEBBIE'S CHICKEN ALMOND
2 chicken breasts, skinned, boned
and cut up
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ cup slivered almonds
Oil
¼ to ½ teaspoon ground ginger or
2 slices fresh gingerroot
1 green pepper, cut up in chunks
1 onion, cut up in chunks
1 (7-ounce) package frozen pea
pods or ½ pound fresh snow
peas
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Seasoning Sauce:
1 tablespoon soy sauce
1 teaspoon wine
¾ teaspoon vinegar
¾ teaspoon sugar
½ teaspoon cornstarch
¼ teaspoon salt
Marinate chicken breasts in soy and
cornstarch. (This can be all afternoon or
only while you're preparing the rest of the
dish. Saute almonds in about a teaspoon of
oil until golden, set aside. Stir fry chicken
in 2 tablespoons oil. Set aside. Stir fry
gingerroot, green pepper, onion and peas.
Add chicken and ingredients that have
been mixed together to make seasoning
sauce: soy sauce, wine, vinegar, sugar,
cornstarch and salt. Heat through, add
nuts and serve over rice. Serves 2.
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# Debbie's Chicken Almond
*Serves 2*
## Ingredients
### Chicken
- 2 chicken breasts, skinned, boned and cut up
### Marinade
- 1 Tbsp soy sauce
- 1 tsp cornstarch
### Stir-Fry
- 1/2 cup slivered almonds
- Oil (for sautéing)
- 1/4 to 1/2 tsp ground ginger, or 2 slices fresh gingerroot
- 1 green pepper, cut up in chunks
- 1 onion, cut up in chunks
- 1 (7-ounce) package frozen pea pods, or 1/2 pound fresh snow peas
### Seasoning Sauce
- 1 Tbsp soy sauce
- 1 tsp wine
- 3/4 tsp vinegar
- 3/4 tsp sugar
- 1/2 tsp cornstarch
- 1/4 tsp salt
## Instructions
### Marinade
1. Marinate chicken breasts in soy sauce and cornstarch. (This can be all afternoon, or only while you're preparing the rest of the dish.)
### Seasoning Sauce
1. Mix together soy sauce, wine, vinegar, sugar, cornstarch, and salt. Set aside.
### Stir-Fry
1. Sauté almonds in about 1 tsp oil until golden. Set aside.
2. Stir fry chicken in 2 Tbsp oil. Set aside.
3. Stir fry gingerroot, green pepper, onion, and peas.
4. Add chicken and the prepared seasoning sauce.
5. Heat through, add nuts, and serve over rice. -
Frozen Cookies
Frozen Cookies.
Cream 1C. butter + 1C sugar +
1C Brown sugar. Add 3 eggs.
beat thoroly. Sift flour and
measure out 3½ C. add 1 tsp
soda, 2 tsp cinnamon. ½ tsp
salt. 1/4 lb almonds chopped. Add
flour to first mixture and
blend thoroly. Kneading with hands
if necessary. roll into rolls.
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and place in ice cabinet.
Cut in thin slices & bake in
an oven hot enough to cook
without melting dough. makes
5 dozen.
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# Frozen Cookies
*Makes 5 dozen*
## Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 3 1/2 cups flour, sifted
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 lb almonds, chopped
## Instructions
1. Cream butter, sugar, and brown sugar together.
2. Add 3 eggs and beat thoroughly.
3. Sift flour and measure out 3 1/2 cups. Add baking soda, cinnamon, and salt to the flour.
4. Add flour mixture to the first mixture and blend thoroughly, kneading with hands if necessary.
5. Roll dough into rolls and place in the ice cabinet (refrigerator).
6. Cut into thin slices and bake in an oven hot enough to cook without melting the dough. -
Shrimp Crepes
SHRIMP CREPES
1 package (10 ounces) frozen
chopped spinach
3 tablespoons butter or margarine
⅓ cup flour
1½ cups milk
½ cup dry sherry
2 tablespoons lemon juice
1 tablespoon tomato paste
2 teaspoons snipped dried chives
1 teaspoon seasoned salt
¼ teaspoon nutmeg
⅛ teaspoon pepper
12 ounces small, cooked and shelled
shrimp
6 baked (7-inch) crepes
½ cup sliced natural almonds,
toasted
Cook spinach as package directs; drain
and squeeze out excess liquid. Set aside.
In 2-quart saucepan over medium heat,
melt butter; stir in flour. Cook 1 minute.
Gradually whisk in milk, sherry, lemon
juice and tomato paste. Add chives, salt,
nutmeg and pepper. Cook and stir about 5
minutes until smooth and thickened. Re-
move ⅔ cup; set aside. Stir spinach and
shrimp into larger portion of the sauce.
Reduce heat and cook until hot through,
stirring often.
On lightly buttered baking sheet, spoon
½ cup hot spinach mixture across center
of each crepe. Fold sides over to enclose
filling. Heat in 375-degree oven about 10
(over)
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minutes until edges of crepes begin to
curl.
Meanwhile, heat reserved sauce, mix-
ing in small amount of milk to thin, if
needed. With large spatula transfer crepes
to individual heated serving plates; pour
sauce over center of each. Sprinkle with
almonds and garnish with parsley sprigs.
Serve immediately. Makes 6 filled crepes.
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# Shrimp Crepes
*Makes 6 filled crepes*
## Ingredients
- 1 package (10 ounces) frozen chopped spinach
- 3 Tbsp butter or margarine
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 cup dry sherry
- 2 Tbsp lemon juice
- 1 Tbsp tomato paste
- 2 tsp snipped dried chives
- 1 tsp seasoned salt
- 1/4 tsp nutmeg
- 1/8 tsp pepper
- 12 ounces small, cooked and shelled shrimp
- 6 baked (7-inch) crepes
- 1/2 cup sliced natural almonds, toasted
## Instructions
1. Cook spinach as package directs; drain and squeeze out excess liquid. Set aside.
2. In a 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute.
3. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened.
4. Remove 2/3 cup of sauce; set aside. Stir spinach and shrimp into the larger portion of the sauce. Reduce heat and cook until hot through, stirring often.
5. On a lightly buttered baking sheet, spoon 1/2 cup hot spinach mixture across the center of each crepe. Fold sides over to enclose filling.
6. Heat in a 375°F oven about 10 minutes until edges of crepes begin to curl.
7. Meanwhile, heat the reserved sauce, mixing in a small amount of milk to thin, if needed.
8. With a large spatula, transfer crepes to individual heated serving plates; pour sauce over center of each.
9. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. -
Hot Turkey Soufflé
Hot Turkey Souffle.
6 slices white bread.
2 C. diced turkey.
½ C. mayonnaise.
½ C. chopped onion
½ C. " green pepper.
½ C. " celery.
1½ C. milk
2. beaten eggs.
¼ C. slivered almonds.
1 C. cream of mushroom soup.
½ C. grated cheese, salt, pepper.
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Cube 2 slices bread, spread in
greased 8 x 8 pan. Combine turkey
vegetables, nuts & mayonnaise
salt, pepper. Spread over cubed
bread. then crust of other 4 slices
and lay over top. Cover and chill
over nite. in morning spoon
soup, mix milk and eggs. and
bake 1 hr at 350° and last few
minutes spread grated cheese
and paprika & finish baking.
Serves - 6 to 8 - people.
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# Hot Turkey Soufflé
*Serves 6 to 8*
## Ingredients
- 6 slices white bread
- 2 cups diced turkey
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 1/2 cups milk
- 2 beaten eggs
- 1/4 cup slivered almonds
- 1 can (approximately 1 cup) cream of mushroom soup
- 1/2 cup grated cheese
- Salt and pepper, to taste
- Paprika, for topping
## Instructions
1. Cube 2 slices of bread and spread them in a greased 8×8 pan.
2. Combine turkey, vegetables (onion, green pepper, celery), nuts, mayonnaise, salt, and pepper.
3. Spread the turkey mixture over the cubed bread.
4. Remove the crusts from the remaining 4 slices of bread and lay them over the top of the turkey mixture.
5. Cover the pan and refrigerate overnight.
6. In the morning, spoon cream of mushroom soup over the top, then pour the milk and beaten eggs over the dish.
7. Bake at 350°F for 1 hour.
8. During the last few minutes of baking, spread grated cheese and paprika over the top and finish baking until melted and lightly browned. -
Almond Ice Box Cookies
Almond Ice Box Cookies
½ cu p butter ½ tsp. soda
¾ cup granulated sugar 3/4 tsp. cinnamon
¼ cup brown sugar 1 well beaten egg
1½ cups flour 1/3 c. sliced blanched almonds
Shape in rolls, wrap in wax paper, chill over night. Cut
in thin slices. Bake at 350° till crisp.
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# Almond Ice Box Cookies
## Ingredients
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1 egg, well beaten
- 1/3 cup sliced blanched almonds
## Instructions
1. Combine all ingredients and shape dough into rolls.
2. Wrap rolls in wax paper and chill overnight in the refrigerator.
3. Cut into thin slices.
4. Bake at 350°F until crisp. -
Amaretti (Macaroons)
AMARETTI
(Macaroons)
(Third Place Winner, Italian Cookies)
2/3 cup blanched almonds
2 egg whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
Grate almonds fine in food processor or
blender. Beat the egg whites until stiff
and add sugar gradually, beating con-
stantly. Add the almonds and the almond
extract. Drop by teaspoonsful onto a but-
tered baking sheet 1 1/2 inches apart. Bake
at 300 degrees for 12 to 15 minutes or
until cookies are brown. Yields 2 dozen.
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# Amaretti (Macaroons)
*Yields 2 dozen*
## Ingredients
- 2/3 cup blanched almonds
- 2 egg whites
- 1/2 cup superfine sugar
- 1/2 tsp almond extract
## Instructions
1. Grate almonds fine in a food processor or blender.
2. Beat the egg whites until stiff.
3. Add sugar gradually, beating constantly.
4. Add the ground almonds and the almond extract; mix to combine.
5. Drop by teaspoonsful onto a buttered baking sheet, spacing cookies 1 1/2 inches apart.
6. Bake at 300°F for 12 to 15 minutes, or until cookies are brown. -
Chicken Casserole
M.P.B.E.A. CONVENTION
Serves 6
Chicken Casserole
Betty Bangs
1 can chicken gumbo soup
1 can " rice "
1 can water
3/4 cube oleo
3/4 c. raw rice → 1 7oz
boned chicken can
almonds boned
Stir once during chicken
or:
350° about an hour tuna
or shrimp
turkey
or — oz —
or
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# Chicken Casserole
*Recipe from the kitchen of Betty Bangs*
*Serves 6*
## Ingredients
- 1 can chicken gumbo soup
- 1 can chicken rice soup
- 1 can water
- 3/4 cube oleo
- 3/4 cup raw rice
- 1 (7 oz) can boned chicken (or tuna, or shrimp, or turkey)
- Almonds
## Instructions
1. Combine chicken gumbo soup, chicken rice soup, water, oleo, raw rice, boned chicken (or chosen protein), and almonds.
2. Stir once during baking.
3. Bake at 350° for about an hour. -
Buffet Green Beans
Buffet Green Beans
Cook 2 Boxes frozen french style green beans 5 min in Salt water
Drain & put in shallow 2 qt casserole in alternate layers with
1 - 19 oz Can bean sprouts
1 - 8 oz Can diced Water Chestnuts
1/2 cup parmeson Cheese.
Pour over Sauce:
4 TBSP butter } smooth & add 1/4 tsp pepper
2 Tbsp flour } 1/4 tsp Worcestershire
1 pt cream or canned milk
Toast 1 c finely Chopped almonds in 2 Tbsp butter. Sprinkle
over top - Bake 15-20 min @ 425°F Serves 5
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# Buffet Green Beans
## Ingredients
- 2 boxes frozen french style green beans
- 1 (19 oz) can bean sprouts
- 1 (8 oz) can diced water chestnuts
- 1/2 cup Parmesan cheese
## Sauce
- 4 Tbsp butter
- 2 Tbsp flour
- 1/4 tsp pepper
- 1/4 tsp Worcestershire sauce
- 1 pt cream or canned milk
## Topping
- 1 cup finely chopped almonds
- 2 Tbsp butter
## Instructions
1. Cook 2 boxes frozen french style green beans 5 minutes in salted water.
2. Drain and put in a shallow 2 qt casserole in alternate layers with the bean sprouts, diced water chestnuts, and Parmesan cheese.
3. Make the sauce: blend 4 Tbsp butter and 2 Tbsp flour until smooth, then add 1/4 tsp pepper, 1/4 tsp Worcestershire sauce, and 1 pt cream or canned milk.
4. Pour sauce over the layered casserole.
5. Toast 1 cup finely chopped almonds in 2 Tbsp butter. Sprinkle over top.
6. Bake 15–20 minutes at 425°F. Serves 5. -
Vegetable Medley
VEGETABLE MEDLEY
¼ cup corn oil
2 cups broccoli flowerets
2 cups cauliflowerets
1 cup sliced carrots
1 cup sliced celery
1 teaspoon dried dill weed
1 teaspoon dry mustard
½ teaspoon salt
¼ cup toasted almond slices
In saucepan or large skillet heat corn oil
over medium high heat. Add broccoli, cau-
liflower, carrots, celery, dill weed, mus-
tard and salt. Stir-fry 10 minutes or until
tender-crisp. Just before serving, sprinkle
with almonds. Makes 8 servings.
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# Vegetable Medley
## Ingredients
- 1/4 cup corn oil
- 2 cups broccoli flowerets
- 2 cups cauliflowerets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tsp dried dill weed
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 cup toasted almond slices
## Instructions
1. In a saucepan or large skillet, heat corn oil over medium high heat.
2. Add broccoli, cauliflower, carrots, celery, dill weed, mustard, and salt.
3. Stir-fry 10 minutes or until tender-crisp.
4. Just before serving, sprinkle with almonds.
Makes 8 servings. -
Chinese Chicken Salad
Chinese Chicken Salad
1½ cup shredded ½ cup mayonnaise
cooked chicken ¼ tsp. salt
½ cup shd. celery Lettuce
½ " drained shrd pine- Stuffed olives
apple ½ cup blanched 1 tbs sp. lemon juice
shredded almons -
Combine - chic - p-a - celery - almond and salt - marinade
with lemon j. Mayonnaise. Pile on nest of lettuce. serve
garnish with added May - almond and ½ olives
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# Chinese Chicken Salad
## Ingredients
- 1 1/2 cups shredded cooked chicken
- 1/2 cup shredded celery
- 1/2 cup drained shredded pineapple
- 1/2 cup blanched shredded almonds
- 1/2 cup mayonnaise
- 1/4 tsp salt
- 1 Tbsp lemon juice
- Lettuce
- Stuffed olives
## Instructions
1. Combine chicken, pineapple, celery, almonds, and salt.
2. Marinate with lemon juice and mayonnaise.
3. Pile on a nest of lettuce.
4. Serve garnished with additional mayonnaise, almonds, and stuffed olives.