• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Jumbo Raisin Cookies

  • Recipe Submitted by on

Category: Desserts, Cookies

 Ingredients List

  • 2 cups rainsins 1 tsp baking powder 1 cup water 1 tsp
  • baking soda 1 cup shortning 2 tsp salt 2 cups white sugar 1/2 tsp cinnamon
  • 3 eggs
  • 1/2 tsp nutmeg 1 tsp vanilla 1/4 tsp allspice 4
  • cups flour 1 cup chopped nuts (optional)
  • 1. Cover raisins with water and boil 15 minutes.
  • 2. Cool.
  • 3. Cream together shortning and sugar. Add eggs and beat well. Add vanilla
  • and boiled raisins with 1/4 cup more water. Add dry ingredients to the
  • batter a little at a time.
  • 4. Drop on a greased cookie sheet and bake at 375 oven for 10-12 min.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Jumbo Ravioli
Categories: Italian, Meats, Pasta, Sauces
Yield: 4 Servings

1/2 c Fresh basil leaves
2 lg Eggs
2 tb Olive oil
1/2 ts Salt
2 c All-purpose flour, unsifted
1 tb Olive oil
1 lb Ground veal
1 sm Onion, chopped
1 Clove garlic, minced
2 lg Eggs
1/4 c Parmesan cheese, grated
2 tb Fresh parsley, chopped
1 tb Olive oil
1 sm Onion, chopped
1 Clove garlic, minced
1 cn Tomato puree (1 Lb, 13 oz)
1/2 c Water
1 ts Sugar (OPTIONAL)
1 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Salt
1 tb Olive oil


Parmesan cheese, grated

Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and
salt. (If using blender, pour into bowl; stir in enough flour to make
stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds.
With motor running, add enough flour so dough forms a ball. Turn dough out
onto lightly floured surface, and knead for a few minutes until smooth and
elastic, adding flour as necessary. If dough was not mixed in food
processor, knead for about 5 minutes. Cut dough in half and shape into
balls. Cover dough with inverted bowl; rest for 1/2 hour.

Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute
until veal is cooked and moisture has evaporated, about 5 minutes. Remove
from heat; cool slightly. In food processor, process meat to a paste. Mix
in eggs, cheese, and parsley; cool.

Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat.
Saute onion and garlic until onion is translucent. Stir in tomato puree and
remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep
warm until ready to use.

Ravioli: On floured surface, roll half of dough into a 12-by-16 inch
rectangle; set aside on a towel. Roll other half; score into 12 (4- inch)
squares. Mound filling in center of squares. Brush water on scored lines;
lay other rectangle of pasta on top. Press, with fingers, around filling
to seal. Use pastry wheel or knife to cut between the mounds. In a large
saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli;
cook gently for 5 to 7 minutes, or until edges are tender. Remove with
slotted utensil (spoon or spatula). Serve with tomato sauce and cheese.

Makes 4 servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

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