Martha’s Buckeyes (Chocolate Covered Peanut Butter Balls)

Recipe By : Karin Weber
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz chunky peanut butter
2 sticks margarine
1 1/3 pound powdered sugar
1 tsp vanilla

Mix all ingredients with hands. Roll into balls and chill.

Melt 1/4 stick paraffin in double boiler. Add 1 package chocolate chips
and melt together.

Using a small fork, dip chilled balls into chocolate mixture, leaving
about a di me-sized area uncovered. Let harden on waxed paper.

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APPLE-HAZELNUT MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Hazelnuts, grounded in
-blender to a coarse flour
1/2 c All-purpose flour
2 tb Baking powder
1/4 c Sugar
1 Egg
2 tb Unsalted butter, melted and
-cooled
1/2 c Warm milk
1 t Vanilla extract
1 pn Of salt
1/2 c Chopped dried apples

Preheat oven to 350F. Combine hazelnuts, flour, baking
powder and sugar. Add egg, butter, milk, vanilla, salt
and apples. Let stand 10 minutes. Fill 4 cups of a
nonstick muffin pan (or regular muffin pan with paper
liners) with the batter. Bake 8 to 10 minutes, until a
toothpick inserted in the center comes out clean.

From the cookbook “Apples” by Robert Berkley

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Title: Peachy Pie
Categories: Fruits, Desserts, Pies
Yield: 8 servings

3 c Fresh Peaches: Sliced And
-Mixed With 1/2 Cup Sugar OR
3 c Canned Or Frozen Peaches;
-Drained
2 T Cornstarch
3 oz Cream Cheese; Softened, 1 Pk
1/2 c Sour Cream
2 lg Eggs
1 T Lemon Juice
1/3 c Sugar
1 t Cinnamon
1 Unbaked Pie Crust For
-10-Inch Pie

NOTE: You can use up to 1/2 cup more fresh peaches if needed for this
recipe.

Mix the peach and cornstarch and set aside. Cook the cream cheese
and sour cream until it thickens, stirring constantly. Mix the eggs,
juice and sugar in a mixer bowl. Add the cheese mixture and beat
until cool. Arrange the peaches in the unbaked pie crust. Pour the
filling over the peaches. Sprinkle with the cinnamon. Bake in a
preheated 425 Degree F. oven for 10 minutes and then at 350 Degrees
F. for about 30 to 35 minutes. Cover with a sheet of foil to retard
browning if necessary.

NOTE:

This pie may be made with a double crust. Just follow the directions
the same as for a single pie crust. Cover with a lattice or regular
top crust over the pie filling.

From: Emily Griffith Opportunity School Quoted In The Spotlight Food
Section Of The Rocky Mountain News 07-10-94

Posted by: Rich Harper

MMMMM

Fish Marinade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Chablis wine
2 tablespoons Lemon juice
2 teaspoons Salt
2 tablespoons Creole mustard
1/2 teaspoon Ground cayenne pepper

Mix all ingredients together and stir well. Use as a marinade, Then as a
basting sauce when you cook fish.

>From Justin Wilson’s “Outdoor Cooking With Inside Help”

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Title: Rusk Buns
Categories: Bread Osg1966
Servings: 72

3 ea Eggs
2/3 c Sugar
1/2 c Lard
1 pt Milk; sweet
1 pt Water
1 ea Yeast cake
Flour

Mix in morning and let stand about 1 hour until light, then knead into
loaf, let stand again until light. Roll out quite thin and cut with
biscuit cutter. Let rise again until light. Bake in moderate oven 15
to 20 minutes. This makes about 6 dozen buns.

Source: Myrtle B. Moore, Lacarne Grange, Ottawa County, OH
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LA POTEE AUVERGNATE (PRODIGY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Garlic sausages
6 oz Bacon, in one piece
2 md Onions — thinly sliced
24 Garlic cloves — peeled
1 Calf’s foot, split (opt.)
1 lb Pork stew meat
1/2 c Dry great northern beans
5 c Low-sodium chicken broth
-ÿÿWater
1 sm Sprig rosemary
1 Sprig thyme
4 Bay leaves
Pepper — to taste
2 md Potatoes
1 t Salt — or as desired
12 oz Smoked pork chops
1 sm Head green cabbage
– cut into strips

PRICK THE SAUSAGES, then place in a 2-quart heavy pot
with bacon and onions. Place over medium heat on top
of the stove and cook 10 minutes. Remove the sausages,
and set them aside. Pour off excess fat. Return the
pot to the stove, add garlic, calf’s foot and pork
stew meat, cover and cook another 10 minutes. Add
beans and enough broth to barely cover. Add rosemary,
thyme, bay leaves and pepper. Cover, bring to a boil
and place the pot in the oven. Turn oven to 350F and
cook for 1 hour. Check from time to time and add water
if the beans dry out. Meanwhile, cut the sausages into
1-inch pieces and quarter the potatoes. When the beans
are soft, add salt, smoked pork, sausages, cabbage and
potatoes. Replace the cover and replace the pot in the
oven for another 35 minutes. When it’s time to put
dinner on the table, fish the bay leaves out of the
pot and serve the potee in the dish in which you
cooked it.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Chocolate Blood Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large bar white chocolate (500g at least)
1 Bottle red food colouring
a vast number of red smarties (or M M’s if
you cant get
thing)
Icing (frosting for you USA types)
1 tub strawberry ice cream
A set of plastic vampire teeth

Dead simple this. Make up the sponge mix but add loads of red food
colouring to get the mixture nice and blood like. Next, add about 400g
of the chocolate (melted of course) to the sponge mix, adding more
food colouring if the mixture seems to be getting too pinky. Allow to
cook for the normal length of time. Make up quite a bit of icing in
the meantime (adding the final 100g of chocolate to this) and colour
this red also.

When the cake has cooked, allow to cool for about 1 hour and then cut
in 1/2. taking the top half, pour the icing over and allow to set
pretty randomly, but place the vampire teeth in the icing where they
will cause maximum effect (in the centre is usually a good bet).
Before you serve this cake, place a generous layer of the ice-cream on
top of the bottom layer and replace the top. serve with extra scoops
of the ice cream and strawberry sauce.

Enjoy!

Gaz

(Copyright G.Haman , University of York Cake Society Novelty Rep.
1995)

Whoops. Forgot to say mix the smarties into the cake mix, and stick a
few more in the icing. And remember use RED ones (you can really
freak ppl out by telling them they are blood clots!)

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NOTES : Okay ppl. Time for another one of my Bizarre recepies. Again you’ll
need the basic mic for a sponge cake (and if you dont know it, shame
on you) but also:

Sour Cream Blue Cheese Dip

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Dairy sour cream (8oz)

2 tb Crumbled blue cheese

1/4 c Minced onion

1/4 ts Salt

Chopped fresh parsley

1. Combine sour cream, blue cheese, onion and salt in a small mixing bowl;

cover and refrigerate.

2. When ready to serve, garnish with chopped parsley if desired.

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Title: FIVE-SPICE BOUQUET
Categories: Ethnic, Misc
Yield: 1 servings

Small piece of star anise
Cassia bark
Orange peel
Cardamon
Ginger root

Put ingredients together in tea strainer or
cheesecloth bag. Add to soups or sauces during
cooking; remove before serving.

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BLACK PEPPER CREAM GRAVY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or bacon fat
2 tb Flour
2 c Milk
2 tb Heavy cream (whipping)
1 t Salt
3/4 ts Black peppercorns, freshly
-cracked

In a saucepan over medium-high heat, melt the
butter/bacon fat. Whisk in the flour. Saute the flour
until lightly browned. Remove pan from the heat.
Pour the milk into the pan in a steady stream,
whisking constantly. Return pan to the heat. Whisk
until the gravy thickens. Whisk in the cream, salt,
and pepper. Keep warm until needed.

Recipe: Chef Robert Del Grande of the Rio Ranch
restaurant, 9999 Westheimer, Houston, Texas

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