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Show Old Recipe, New Way Damaged - Mary Shares Her Italian Pizzelles START WITH BASIC GROUND BEEF Basic Ground Beef Mixture Modern equipment has improved the method of baking Italian Pizzelles for Mary Lewis of Magna, but the delicate, lacey confections need no improvement when it comes to flavor and appearance, for they disappear like the snowflakes they resemble every time she bakes. According to Mary, there was a time when the Italian Pizzelle was primarily a 1 Vi ' 1 1 cookie baked only for special occasions. Now, however, a lot of people outside the Italian community have taken a fancy to the cookies with the old world charm, and instead of being just a holiday dessert they are suitable for every occassion. It used to be that Mary baked her pizzelles, as her mother did before her, in an iron that was heated on top of the stove and had to be turned in order to cook both sides. But a few years ago her kids came up with a more modern invention for her birthday that cut the cooking time from two hours to forty-fiv- e minutes, resulting in cookies of more uniform quality. My mother and I baked Pizzelles for my wedding, Mary says, and I baked them for my three children when they got married. Now my daughter-in-lamakes them and so do some of my grandchildren. But many of Marys friends have neither the equipment, the recipe or the time, and so at Christmas time she bakes about 20 dozen cookies and gives them away for gifts. PijjeK e 6 eggs 3'2 cups flour IV2 cups sugar 1 cup margarine (V lb.) If Your . Cycle In large bowl, Savory Stuffed Peppers 1 Total Cooking Time: 9 minutes Servings: 3 pints combine ground beef, celery, onion, and green pepper Cook, uncovered, at cycle 1 (high power) for 9 minutes, stirnng 4 times. Drain off excess fat. Spoon into three freezer containers. Seal, label, and freeze. 2 pounds ground beef 1 cup chopped celery 1 cup chopped onion Vi cup chopped green pepper or wedding Christmas : Teaim. Cocking SctaoE High Power Servings: 4 pint frozen Basic Ground Beef Mixture Touch control panel for cooking cycles, times, and powers using chart at right In 2 quart casserole, combine frozen Beef Mixture, half the tomato sauce, the Worcestershire, and salt. Cook, covered, at cycle 1 for 10 minutes at cook power 7, stirring once to break up frozen mixture. Add corn and cheese and set aside can tomato sauce teaspoon Worcestershire sauce teaspoon salt can whole kernel corn, drained cup (4 ounces) shredded sharp process American cheese Total Cooking Time: 23 minutes Cycle tsp. baking powder 2 Tbs. vanilla or anise ttw'i Beat Hwu the eggs, adding sugar gradually. Beat until smooth. Add cooled, melted margarine (dont use more than 1 cup margarine and dont use oil substitute) and vanilla or anise. Sift flour and baking powder and add to egg mixture. The dough will be sticky enough to be dropped by a spoon or rolled in small one inch balls and placed in the center of the iron. Bake for 1 minute. Cool on paper towels. The recipe makes about 60 cookies. To vary the recipe a little bit, chocolate lovers can add the following ingredients to the plain recipe: xk cup cocoa, cup sugar, and tsp. baking powder. For nut pizzelles, add 1 cup finely chopped walnuts or pecans. Different Italian people have their own variations, Mary tells, some people I m West Valley View IIU Thurs., Sept. 4, 1980 use 12 eggs instead of six, and I used to put a jigger of whiskey in the batter but I dont do that any more. Instead I cut out a fourth of a cup of sugar because my husband is diabetic, and I rarely make chocolate or nut pizzelles now. Italian cooking is getting a little different now, she relates, because a lot of the older people are gone. And a lot of them have become modernized like my Mother who at 88 stills turns out a batch of pizzelles now and then, but no longer uses the old fashioned method. Bwwwm 2 cups sugar cup (2 sticks) butter or 1 margarine 4 4 eggs squares (4 oz.) unsweetened chocolate, melted and slightly cooled cups sifted flour 4 teaspoon salt V teaspoon baking 2 30-3- pow- der 2 1 Cream together sugar and butter until fluffy. Beat in eggs until well blended, then add melted chocolate. Sift four, measure, sift again with dry ingredients and stir in along with vanilla and nuts. Spread in buttered 9x13 inch baking pan and bake at 325 degrees for 5 minutes or until no imprint is left when touched by finger. Do not overbake. Frost with cream cheese teaspoons vanilla cup broken nuts icing. Cream together one package cream cheese and spreading consistency. 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