SULFURIC ACID SWIG

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Lemonade, frozen concentrate
–partially thawed
1/2 c Lemon juice
1 c Grapefruit juice — cold
2 qt Lemon sherbet
1 qt Club soda — cold

Recipe by: Creepy Cuisine, Lucy Munroe
In a large pitcher, mix together the lemonade
concentrate, lemon juice and grapefruit. Add to this
the amount of water required on the lemonade can. Pour
the liquid into tall glasses, filling them halfway,
and add a scoop of lemon sherbet to each. Fill the
glasses with club soda and serve immediately. Just
before serving, sprinkle the top of each glass with a
pinch of lemon or lime-flavored powdered drink mix.
Makes for a totally toxic-looking treat!

Penny Halsey (ATBN65B).

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YAM APPLE SOUP

Recipe By : Winnie Laster, in “Chesapeake Bay Cooking with John Shields
Serving Size : 5 Preparation Time :
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — (4 tablespoons)
1 medium onion — chopped
2 cups yams — peeled and chopped
1 cup apples — cored, peeled and
— chopped
3 cups chicken stock
1/2 teaspoon dried whole thyme
1/4 cup maple syrup
salt — to taste
black pepper — to taste
whipping cream — lightly whipped
maple syrup — to taste
nutmeg — freshly grated
— (garnish)

In a pot, melt the butter. Saut‚ the onion 3 to 4 minutes. Add the yams,
apples, stock, thyme, and maple syrup. Bring to a boil. Reduce the heat and
simmer, uncovered, until the yams and apples are tender, 30 to 40 minutes.

In a blender or a food processor, pur‚e the mixture. Return to the pot and
reheat. Season with salt and pepper.

Serve in soup bowls. Garnish with whipped cream dusted with a bit of nutmeg.

”Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com
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Mint Julep

Recipe By : Joe Robertson
Serving Size : 1 Preparation Time :0:05
Categories : Beverages Mixed Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ounces bourbon
7 sprigs mint
1/2 ounce simple syrup

Place six of the mint sprigs in a Collins glass. Add simple syrup and
muddle the sprigs and syrup well. Add 1-1/2 ounce of the Bourbon and
stir.
Fill glass with ice cubes and add the rest of the Bourbon. Stir well and
garnish with an orange slice, a lemon slice, and the final sprig of mint.

SIMPLE SYRUP:

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Nutr. Assoc. : 1619 0 0

On Friday, 26 Apr 1996, Charles Lehr wrote:

> Hi!
> Does anyone have a good recipe for Mint Juleps?
>
> Charles R. Lehr
> cplehr@mail.ameritel.net
>
>
>

Title: Pizza Dippers
Categories: Kids, Appetizers
Yield: 16 Servings

1 10 oz. can refrigerated
-pizza crust
2 tb Margarine or butter, melted
1 ts Dried basil leaves
1/2 ts Dried oregano leaves
4 oz (1cup) shredded mozzarella
-cheese
1 8 oz. can prepared pizza
-sauce, heated

Heat oven to 350F. Grease 1 large or 2 small cookie
sheets. Unroll dough; cut rectangle in half crosswise
forming two 6 1/2 x 8 inch pieces. Cut each piece
into eight 1 inch strips. Place strips 1 inch apart
on greased cookie sheet. Brush each with margarine;
sprinkle evenly with basil and oregano leaves.

Bake at 350F for 11 to 17 minutes or until golden
brown. Remove from oven; sprinkle strips with cheese.
Bake an additional 1 to 2 minutes or until cheese is
melted. Serve immediately with heated pizza sauce.
Yield: 16 servings. Typed by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

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HERB CHEESE BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Rice flour — divided
1 c Brown rice flour
1/4 c Dry milk powder
2 tb Minced onion flakes
2 tb Sugar
2 tb Chopped fresh rosemary — OR..
2 ts -Dried rosemary
2 tb Chopped fresh thyme — OR…
2 ts -Dried thyme
1 1/2 ts Xanthan gum
1/4 oz Gluten-free quick rise yeast
1 t Salt
3 Eggs
2 c Sharp Cheddar cheese
— (shredded)
1 3/4 c Water
3 tb Vegetable oil

Combine 2 cups rice flour, brown rice flour, dry milk,
onion, sugar, rosemary, thyme, xanthan gum, yeast and
salt in large bowl. Combine eggs, cheese, water and
oil in medium bowl mix well. Pour mixture into dry
ingredients; stir until well blended. Stir in
remaining cup rice flour to make stiff dough. Cover
bowl; let rest 10 minutes. Turn onto floured surface;
knead 5 minutes, using only as much extra flour as
needed to keep dough from sticking. Divide dough into
2 equal pieces. Shape each piece into one loaf.
Place in lightly greased loaf pans. Let rise in warm
place 40 minutes, or until golden brown on top. Cool
completely on wire rack.

Each slice provides:
* 131 calories
* 5 g. protein
* 6 g. fat
* 15 g. carbohydrate
* 0 g. dietary fiber
* 38 mg. cholesterol
* 175 mg. sodium

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: Veggies in a Dip
Categories: Advantage, Pickell
Yield: 1 Recipe

8 oz Soft Cream Cheese
1/2 c Mayonnaise or Miracle Whip
1 pk Ranch Dressing (DRY)
1 1/4 c Broccoli (chopped)
1 1/4 c Cauliflower (chopped)
1 pk Pillsbury Crescent Rolls
1 Red Pepper (chopped)

Heat oven to 375F.
Spray pan with pam.
Unroll dough and spread over pan.
Bake 8-10 minutes or until golden brown.
Cool.
Mix first 3 ingredients together.
Add next 2 and mix.
Spread on baked crust.
Top with choped red peppers.

Source: Charlene McKechnie 1996

MMMMM

Title: Easy Popcorn Balls
Categories: Desserts
Yield: 12 Servings

Mazola No Stick corn
-oil cooking spray
3 qt Freshly popped popcorn
1 c Karo light corn syrup
1 c Sugar
1/2 t Salt
1 t Vanilla

Spray large roasting pan with cooking spray. Add popped corn; keep
warm in 250 degree F. oven. In heavy 2-quart saucepan, combine corn
syrup, sugar and salt. Cook over medium heat, stirring constantly,
until mixture comes to a boil. Cook without stirring 10 minutes or
until temperature reaches 290 degrees F. on candy thermometer. Remove
from heat; stir in vanilla. Slowly pour over popcorn, stirring to
coat evenly.

Cool popcorn, stirring, just until mixture can be handled. Immediately
spray hands with cooking spray. Quickly shape popcorn into 3-inch
balls.

MMMMM

Title: Garlic Croutons
Categories: salads
Yield: 4 servings

1 tb olive oil
2 garlic cloves, crushed
5 sl french bread, crusts removed
1 cut into 1/2 inch cubes

In medium skillet, heat oil over medium heat. Add garlic and cook,
stirring frequently, for 2 minutes, until golden. Remove and discard
garlic. Add bread cubes, tossing to coat with oil, and cook, stirring
frequently, for 4 minutes, until golden. Remove a

Per serving: Calories 108 Fat 4g No cholesterol Sodium 159mg Percent
calories from fat 34%

KRT News Service/“The International Garlic Cookbook”
Dallas Morning News 9/18/96
Typos by Bobbie Beers

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MINESTRONE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried white beans, soaked in
1 t Olive oil
1/8 lb Salt pork, cut into small di
1 ea Garlic clove, chopped fine
1 ea Onion, small, chopped
1 ea Leek, diced
1 t Parsley, chopped
1 t Basil, chopped
1 T Tomato paste
3 ea Tomatoes, peeled, seeded and
3 ea Celery stalks, chopped
2 ea Carrots, sliced
2 ea Potatoes, diced
1/4 ea Cabbage, small, shredded
1 ea Turnip, small, peeled and di
2 ea Zucchini, diced
1 1/2 qt Water
1 x Salt to taste
1/2 t Freshly ground pepper
1 c Elbow macaroni or ditali
6 T Parmesan cheese, grated

Fat grams per serving: Approx. Cook Time: 60
Drain the beans and boil them in 3 quarts water about 1 hour, or until
tender.
Place the olive oil in a large kettle and add the salt pork, garlic,
onions, leek, parsley, and basil. Brown lightly. Add the tomato
paste thinned with a little water and cook 5 minutes. Add the
tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water,
salt pepper and cook slowly 45 minutes to 1 hour. Add the beans.
Add the macaroni and cook 10 minutes, or until tender. Correct the
seasonings and pour into heated bowls. Serve immediately, sprinkled
with grated parmesan cheese.

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Title: Peanut Blossoms
Categories: Cookies
Yield: 30 servings

1 cn Eagle Brand Sw Cond Milk
3/4 c Peanut butter — up to 1c
Egg
1 ts Vanilla
2 c Bisquick
Hersey’s Chocolate Kisses

Preheat oven 350 deg. In lg mixer bowl, beat milk, peanut butter, egg, and
vanilla until smooth Add Bisquick, mix well. Chill at least 1 hr. Shape
into 1″ balls. Bake 6-8 mins until lightly browned–do not overbake. Press
Kiss in the center of each cookie immediately after baking. Store tightly
covered at room temp. Source: Eagle Brand

Recipe By : Bordon, Hershey ad

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