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Brown Rim Cookies

On 15 Jun 2007 at 20:20, Pat wrote:

> Please help me find a recipe for a cookie published in what I remember
> as a Spry Shortening pamphlet published after 1942. The name of the
> cookie is Brown Rim Wafers or Cookies. It was a drop cookie that you
> mashed down with the bottom of a glass  covered in a damp cloth. I
> remember something about Aunt Jenny  and Spry Shortening. I learned to
> make this cookie as a child,many, many years ago!  Thanks so much for
> you help. Pat 

Hello Pat,

Yes, we have a copy of that pamphlet. See below for the recipe.


Brown  Rim  Cookies

1 c. Spry shortening
1 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
2/3 c. sugar
2 1/2 c. sifted flour

  Combine shortening, salt and vanilla. Add sugar and cream well. Add beaten eggs.
Beat thoroughly. Add flour and mix well. Drop by teaspoonfuls on baking sheets
greased with shortening or press through pastry bag. Let stand for a few minutes,
then flatten cookies by stamping with a water glass covered with a damp cloth.
Bake in a moderately hot oven (350 - 375) for 8-10 minutes or until delicately
browned. Makes 4 1/2 dozen. 

Egg White Omelettes

On 13 Jun 2007 at 20:29, Ken wrote:

> Hello: Do you have any recipes for omelettes using just the egg whites
> which might be tasty? I hope so.
> Best wishes, Ken

Hello Ken,

See below.


Egg White Omelette With Herbs And Mushrooms

4 eggs whites 
1 tablespoon chopped fresh herbs (a combination of any or all 
of the following fresh herbs may be used: basil, tarragon, thyme, 
parsley and chives) or 1 1/2 teaspoon dried herbs 
sliced mushrooms 
1 tablespoon low-fat parmesan cheese 
Place egg whites in mixing bowl 

Whisk eggs slightly 

Add 1 tablespoon of herbs to egg mixture and mix well 

Coat a small skillet with non-stick cooking spray and set it over low heat. 
Pour egg in mixture and slices mushrooms. 

When eggs begin to set, left edges with spatula and tilt skillet to let 
uncooked egg run to the bottom; sprinkle parmesan cheese over omelet. 

Continue cooking omelet over low heat; when cooked to an even consistency, 
fold the omelet over into a half circle and cook until fluffy. 
Egg white omelette

Yield: 1 servings 
3  Egg whites 
3  Asparagus spears; blanched and cut into 1 inch sections 
1 tablespoon Chives; chopped 
  Olive oil 
  Ground pepper 

Heat a tiny amount of oil in a non-stick omelette pan. Beat the egg whites 
with a fork and add the chives, salt and ground pepper. In a separate pan, 
toss asparagus in some oil until heated through, then season with salt and 
ground pepper. Set aside and keep warm. Pour the egg white into the oiled 
omelette pan and, with a fork, quickly draw the edges to the centre, so the 
omelette cooks evenly. When cooked but still creamy place the asparagus in 
the centre and leave on the heat for a second longer. With a fork fold the 
omelette towards the far lip of the pan, giving the pan a light tap to loosen 
the omelette. Slide out onto a warm plate. 
Egg white omelette with spicy chicken and coriander 
Ingredients 275 g chicken breast 
1 tsp olive oil 
2 cloves garlic 
1/2 large red onion 
20 g coriander 
4 large egg whites 
1 pinch of salt 
1 pinch of pepper 
1 dash of soy sauce 
Cut the chicken into small 0.5 cm cubes. Stir in a dash of soy and chopped 
garlic. Chop onion and place into a hot pan to brown. Add garlic and chicken 
and stir fry with a little oil until brown and almost cooked. Pour in the 
seasoned egg white and allow to cook on a medium heat until the omelette 
has firmed.
Egg White Omelette

fresh Spinach
red & yellow Bell peppers

Slice the spinach and the bell peppers. Place butter in a skillet over 
medium heat, add sliced spinach and bell peppers to the pan and saute 
until vegetables are cooked through. 

Crack eggs and remove yolk. This removes the fat from your omelette, 
but the egg whites contain a good dose of daily protein.  

Whip egg whites in a mixing bowl, then add to vegetables in skillet. 
Cook until done. Spice to taste using garlic powder or onion salt and 
pepper. Enjoy. 

Magic Pan Cheese Spread

Hi there, When I was a kid, I used to go to the Magic Pan with my family 
in South Coast Plaza and San Diego.  I've found most of the recipes except 
for one:  the cheese spread that accompanied the bread basket.  I recall 
it not being evenly smooth.  Can you help?

Dee Dee

Potato Seasoning

I used to buy this seasoning that was made exclusively for Joe Bucher  
Products, LLC.  I purchased it at Gander Mountain stores.  They are  
no longer carrying this brand.  It is wonderful on baked or fried  
potatoes.  Would you be able to give me the list of ingredients so I  
can make it up myself.
Many thanks,

Maldivian Recipes

Classical Maldivian Cuisine




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