Recipes Included On This Page Gingersnap Stew Gingersnaps SL Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gingersnap Stew Recipe By :Prize-Tested Recipe from Brenda A. Watson, Mobile, AL Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 carrots -- in 3/4" pieces 3 medium celery stalks -- in 1/2" pieces 1/4 cup chopped onion 2 teaspoons cooking oil 8 ounces smoked sausage -- cooked halved lengthwise, in 1" pieces 1 1/2 cups water 7 1/2 ounces kidney beans -- rinsed and drained [1/2 of 15 oz. can] 1 tablespoon chili powder 1 tablespoon Worcestershire sauce 1 14 1/2 ounce can stewed tomatoes 6 gingersnaps -- crushed [about 1/3 cup] In a large saucepan cook carrots, celery and onion in hot oil over Medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from pan. Add sausage pieces to pan. Cook over Medium heat until lightly browned. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls. If desired, serve with slices of toasted pumpernickel bread. Source : "Better Homes and Gardens Magazine 10-2001" S(MC formatting by): "bobbi744@home.com" Contributed to the FareShare Gazette by Bobbie; 6 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 501 Calories; 22g Fat (37.8% calories from fat); 23g Protein; 57g Carbohydrate; 17g Dietary Fiber; 40mg Cholesterol; 748mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates. Exported from MasterCook * Gingersnaps SL Recipe By : Serving Size : 27 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup shortening 1 cup sugar 1 egg 1/4 cup molasses 2 cups all-purpose flour 2 tsps baking soda 1/4 tsp salt 1/2 tsp ground cinnamon 1 tbsp ground ginger Sugar Cream shortening; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg and molasses; mix well. Combine flour, soda, salt, and spices; mix well. Add about one-fourth of dry mixture at a time to creamed mixture, mixing until smooth after each addition. Chill dough at least 1 hour. Shape dough into 1-inch balls, and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 10 minutes. (Tops will crack.) Cool on wire racks. Yield : 4 1/2 dozen. Shared with Reg3 by Sherilyn Palmer, Ottawa, Ontario, Canada dojspalm@web.net Source : "Southern Living Annual Recipes" NOTES : Bobbie's Note: Delicious! Soft when they are still warm and very crispy when they cool. Wonderful flavor. Contributed to the FareShare Gazette by Bobbie; 6 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 6g Fat (42.8% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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