Chinese Restaurant Almond Cookies

Preheat oven to 325 degrees F (165 degrees C)
 

2 3/4 cups sifted all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup lard   (if you can't locate lard you can use all butter)
1 egg
2 teaspoons almond extract
1/2 teaspoon lemon extract
almonds to garnish the tops of cookies (whole or slivered about a 1/3 cup)
 

1.  Sift flour, sugar, baking soda and salt together into a bowl,
    cut in the lard/butter until the mixture resembles cornmeal.
    Add egg and almond/lemon extract.

2.  Roll dough into roughly 1 inch balls.  Place them 2 inches apart
    on an ungreased cookie sheet.  Place an almond on top of each cookie
    and press down to flatten

3.  Bake in preheated oven for 15 to 18 minutes or until light golden
    in color.  Cool... and ENJOY!

Grandma's Apple Crisp

PREP: 20 min; BAKE: 30 min
Makes 6 servings

If blueberry crisp is your cup of tea, simply substitute 4 cups fresh or frozen (thawed and drained) blueberries for the apples.
 

• 4 medium, tart cooking apples (Rome Beauty, Golden Delicious, Greening), sliced (4 cups)
• 2/3 to 3/4 cup packed brown sugar
• 1/2 cup Gold Medal® all-purpose flour*
• 1/2 cup quick-cooking or old-fashioned oats
• 1/3 cup stick margarine or butter,** softened
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg

1. Heat oven to 375°. Grease bottom and sides of square pan, 8x8x2 inches.

2. Arrange apples in pan. Mix remaining ingredients. Sprinkle over apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm and, if desired, with cream or ice cream.

*Self-rising flour can be used in this recipe.
**Spreads with at least 65% vegetable oil can be substituted.
1 Serving: 290 calories (100 calories from fat); 11 g fat (3 g saturated); 0 mg cholesterol; 130 mg sodium; 49 g carbohydrate (3 g dietary fiber); 2 g protein.

PREP: 5 min; BAKE: 18 min
Makes 12 muffins
 

• 2 cups Bisquick® Original baking mix
• 1/3 cup sugar
• 2/3 cup milk
• 2 tablespoons vegetable oil
• 1 egg
• 3/4 cup fresh or frozen (thawed and drained) blueberries

1. Heat oven to 400°. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.

2. Stir together all ingredients except blueberries just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.

3. Bake 15 to 18 minutes or until golden brown.

1 Muffin: 140 calories (55 calories from fat); 6 g fat (2 g saturated); 20 mg cholesterol; 300 mg sodium; 20 g carbohydrate (0 g dietary fiber); 2 g protein.

PREP: 10 min; BAKE: 9 min
Makes 8 biscuits

Don't like to knead dough? Make drop biscuits by decreasing the Bisquick® to 2 1/4 cups and skipping the kneading step. Drop dough by spoonfuls onto the cookie sheet and bake for about 10 minutes. You'll get 10 drop biscuits.
 

• 1/3 cup firm butter or margarine
• 2 ½ cups Bisquick® Original baking mix
• 2/3 cup milk
• Butter or margarine, melted

1. Heat oven to 450°.

2. Cut firm butter into 1/4-inch pieces. Toss baking mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).

3. Turn dough onto surface dusted with baking mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.

4. Bake about 9 minutes or until golden brown. Brush with melted butter.

1 Biscuit: 260 calories (155 calories from fat); 17 g fat (9 g saturated); 30 mg cholesterol; 620 mg sodium; 24 g carbohydrate (0 g dietary fiber); 3 g protein.

PREP: 15 min BAKE: 30 min
Makes 8 to 10 servings
 

• 1 pound ground beef
• 3/4 cup chopped onion
• 1 can (11 ounces) condensed Cheddar cheese soup
• 1 cup frozen mixed vegetables, if desired
• 1/4 cup milk
• 2 cups Bisquick® Original baking mix
• 3/4 cup water
• 1 cup shredded Cheddar cheese (4 ounces)

1. Heat oven to 400°. Generously grease bottom and sides of rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk.

2. Stir together baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.

3. Bake 30 minutes.

1 Serving: 345 calories (180 calories from fat); 20 g fat (9 g saturated); 55 mg cholesterol; 890 mg sodium; 23 g carbohydrate (0 g dietary fiber); 18 g protein.

PREP: 5 min; COOK: 10 min; BAKE: 25 min
Makes 6 servings

Impossibly easy because it makes its own crust. If it takes the impossible to please your family, here's the recipe.
 

• 1 pound ground beef
• 1 large onion, chopped (1 cup)
• ½ teaspoon salt
• 1 cup shredded Cheddar cheese (4 ounces)
• ½ cup Bisquick® Original baking mix
• 1 cup milk
• 2 eggs

1. Heat oven to 400°. Grease bottom and side of glass pie plate, 9x1 1/4 inches.

2. Cook ground beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.

3. Stir together remaining ingredients with fork until blended. Pour into pie plate.

4. Bake 25 minutes or until knife inserted in center comes out clean.

1 Serving: 370 calories (190 calories from fat); 21 g fat (9 g saturated); 180 mg cholesterol; 440 mg sodium; 19 g carbohydrate (1 g dietary fiber); 28 g protein.

PREP: 15 min; COOK: 1 hr
Makes 6 servings

This Hungarian favorite traditionally browns the chicken and onions in bacon drippings. We've used vegetable oil instead to streamline the recipe and make it more healthful.
 

• 2 tablespoons vegetable oil
• 3 to 3 1/2-pound cut-up broiler-fryer chicken
• 2 medium onions, chopped (1 cup)
• 1 clove garlic, finely chopped
• 1/2 cup chicken broth
• 2 tablespoons paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium tomato, chopped (3/4 cup)
• 1 medium green bell pepper, cut into 1/2-inch strips
• 1 cup sour cream

1. Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 15 minutes or until brown on all sides; remove chicken from skillet.

2. Cook onions and garlic in oil in skillet over medium heat about 3 minutes, stirring occasionally, until onions are crisp-tender; drain oil from skillet.

3. Stir broth, paprika, salt, pepper and tomato into onion mixture in skillet; loosen brown particles from bottom of skillet. Return chicken to skillet. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.

4. Stir in bell pepper. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

5. Skim fat from liquid in skillet. Stir sour cream into liquid in skillet. Heat over medium heat just until hot. Serve with chicken.

1 Serving: Calories 360 (Calories from Fat 215); Fat 24g (Saturated 9g); Cholesterol 110mg; Sodium 510mg; Carbohydrate 8g; (Dietary Fiber 1g); Protein 29g.

PREP: 15 min; BAKE: 65 min
Makes 6 to 8 servings

Many of you know this recipe as "Impossible French Apple Pie", impossibly easy because it makes its own crust! Serve this easy pie with your favorite vanilla or caramel-praline ice cream.
 

• 6 cups sliced pared tart apples (6 medium)
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup milk
• 2 tablespoons stick margarine or butter,* softened
• 2 eggs
• 1 cup sugar
• 1/2 cup Bisquick® Original baking mix
• Streusel (below)

1. Heat oven to 325ø. Grease glass pie plate, 10x1 1/2 inches.

2. Mix apples, cinnamon and nutmeg; spread in pie plate. Stir remaining ingredients except Streusel with fork until blended. Pour into pie plate. Sprinkle with Streusel.

3. Bake 55 to 65 minutes or until knife inserted in center comes out clean.

-- Streusel
 

• 1 cup Bisquick®Original baking mix
• ½ cup chopped nuts
• 1/3 cup packed brown sugar
• 3 tablespoons firm stick margarine or butter*

Mix all ingredients until crumbly.
1 Serving: 555 calories (205 calories from fat); 23 g fat (5 g saturated); 75 mg cholesterol; 580 mg sodium; 84 g carbohydrate (3 g dietary fiber); 6 g protein.

PREP: 20 min; BAKE: 45 min
Makes 6 servings

Individual meat loaves bake faster than one big loaf. And, kids will love having their own little loaf!
 

• 1/4 cup milk
• 1 egg
• 1 pound ground beef
• 1/4 cup dry bread crumbs
• 1 package (0.04 ounce) ranch salad dressing mix
• 1 tablespoon Worcestershire sauce
• Strips of cheese, if desired

1. Heat oven to 350°.

2. Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Shape into 6 small loaves. Place in ungreased rectangular pan, 13x9x2 inches. Brush loaves with Worcestershire sauce.

3. Bake uncovered 35 to 45 minutes until no longer pink in centers of loaves and juice is clear. (If using meat thermometer, insert so tip is in center of one loaf. Thermometer should read at least 160°.)

4. Decorate with strips of cheese. Let stand 5 minutes.

1 Serving: 190 calories (110 calories from fat); 12 g fat (5 g saturated); 80 mg cholesterol; 125 mg sodium; 4 g carbohydrate (0 g dietary fiber); 16 g protein.

PREP: 15 min; CHILL: 2 hours; BAKE: 10 min/batch
Makes about 2 1/2 dozen cookies

For a special treat, sandwich two of these all-time favorites together with a scoop of chocolate ice cream. Roll the edge in chopped candy bar or nuts.
 

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup shortening
• 1/4 cup stick margarine or butter,* softened
• 1 egg
• 1 1/4 cups Gold Medal® all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Mix sugars, peanut butter, shortening, margarine and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.

2. Heat oven to 375°.

3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

4. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

1 Cookie: 110 calories (55 calories from fat); 6 g fat (2 g saturated); 5 mg cholesterol; 100 mg sodium; 12 g carbohydrate (0 g dietary fiber); 2 g protein.

PREP: 10 min; BAKE: 40 min
Makes 6 popovers
 

• 2 eggs
• 1 cup Gold Medal® all-purpose flour*
• 1 cup milk
• 1/2 teaspoon salt

1. Heat oven to 450°. Generously grease 6-cup popover pan or six 6-ounce custard cups.

2. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.

3. Bake 20 minutes.

4. Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

*Do not use self-rising flour in this recipe.

1 Popover: 120 calories (25 calories from fat); 3 g fat (1 g saturated); 75 mg cholesterol; 240 mg sodium; 18 g carbohydrate (0 g dietary fiber); 5 g protein.

PREP: 10 min; COOK: 18 min
Makes 4 servings, about 1 1/4 cups each

Break up lasagna noodles, or use pieces already broken instead of the mafalda pasta in this savory week-night favorite.
 

• 1 pound ground beef
• 1 small onion, chopped (1/4 cup)
• 1 small green bell pepper, chopped (1/2 cup)
• 1 1/2 cups uncooked mafalda (mini-lasagna noodles) pasta (3 ounces)
• 1 1/4 cups water
• 1/4 teaspoon Italian seasoning
• 1 jar (14 ounces) spaghetti or marinara sauce
• 1 jar (4.5 ounces) sliced mushrooms, drained (OPTIONAL)

1. Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.

2. Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to12 minutes or until pasta is tender.

1 Serving: 430 calories (180 calories from fat); 20 g fat (8 g saturated); 65 mg cholesterol; 680 mg sodium; 40 g carbohydrate (3 g dietary fiber); 26 g protein.

PREP: 10 min; BAKE: 10 min/batch
Makes about 4 dozen cookies

These rich cinnamon-sugar cookies make a great gift! Place a bagful in a small basket along with packets of cappuccino or hot chocolate mix.
 

• 1 1/2 cups sugar
• 1/2 cup stick margarine or butter, softened
• 1/2 cup shortening
• 2 eggs
• 2 3/4 cups Gold Medal® all-purpose flour**
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons ground cinnamon

1. Heat oven to 400°.

2. Mix 1 1/2 cups sugar, the margarine, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookie sheet. Cool on wire rack.

**If using self-rising flour, omit cream of tartar, baking soda and salt.

1 Cookie: 90 calories (35 calories from fat); 4 g fat (1 g saturated); 10 mg cholesterol; 65 mg sodium; 13 g carbohydrate (0 g dietary fiber); 1 g protein.

Vegetable Lasagne
Source: Tara McDermott
Ingredients	Instructions
Lasagne noodles (enough for 3 layers) 1 lb. firm tofu 2 1/2-3 cups tomato sauce 1 bunch chard 2-3 Tbsp. nutritional yeast 1/2 tsp. salt 1 tsp. thyme 1 tsp. basil 3 Tbsp. canola oil 1 onion 3/4-1 lb. mushrooms 1 1/2 cup cauliflower pieces	Mash the tofu in a bowl and add salt, nutritional yeast, spices, and 1/2 cup tomato sauce. Chop caulflower and onion finely and saute in oil. Slice mushrooms, and add to the cooking vegetables after they have softened. When thoroughly cooked, add vegetables to the tofu and mix well. Cook the lasagne noodles in water. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon on a layer of tomato sauce. Cover with a layer of tofu and vegetables. Wash and remove stem and thick ribs from chard. Saute in water until wilted. Add half to the lasagne, spreading evenly, and add more sauce. Repeat with noodles, tofu, chard and sauce. For the top portion, layer noodles, remaining tofu and sauce. Preheat oven to 375 and cook 30-35 minutes, or until bubbly and hot.

updated  18 Dec 2002