Title: Chocolate Peanut Butter Cups
Categories: Candies, Chocolate
Yield: 6 servings

CHOCOLATE CUPS:
2 c Milk Chocolate Chips
2 tb Vegetable shortening
24 1″ paper candy cups
PEANUT BUTTER FILLING:
3/4 c Creamy peanut butter
3/4 c Confectioners’ sugar, sifted
1 tb Butter, melted

Combine over hot, not boiling, water, the milk chocolate chips and
vegetable shortening. Stir until the chips are melted and the
mixture is smooth. Remove from the heat but keep over the hot water.
Coat the inside of the candy cups by using 1 t. of the chocolate
mixture for each cup. Place the candy cups in the palm of your hand
and rotate gently, using a narrow rubber spatula to push the
chocolate up the sides of the cup. Chill.

PEANUT BUTTER FILLING:

In a small bowl, combine the peanut butter, confectioners’ sugar and
butter, mixing until well blended. Using slightly rounded
teaspoonfulls, shape the peanut butter filling into balls. Place 1
ball in each chilled cup and press lightly with your fingers to
flatten. Spoon 1 level t. of the reserved chocolate mixture on top
and smooth over to seal. Chill until form, about 45 minutes. Store
in airtight container in the refrigerator.

Source: Rich Harper, FidoNet Cooking Echo

MMMMM

Title: WHITE CLAM SAUCE
Categories: Sauces, Fish, Appetizers, Microwave
Yield: 4 servings

1/2 c Olive oil
1 To 3 cloves garlic,
-peeled and quartered
16 oz Canned chopped clams,
-undrained
1/4 c Chopped parsley
1 t Dried oregano leaves

1. Place oil and garlic, to taste, in a small, heat-resistant,
non-metallic bowl and heat, uncovered, in Microwave Oven 3
minutes.
2. Remove garlic pieces.
3. Add remaining ingredients and heat, uncovered, in Microwave
Oven 4 minutes or until heated through. Stir occasionally.
4. Serve over spaghetti.

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HERBED STUFFING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 Slices Bread
3 tb Instant Minced Onion
2 ts Garlic Salt
1/2 ts Seasoned Pepper
1/3 c Cooking Oil
3 tb Parsley Flakes
3/4 ts Ground Sage

Using a firm textured bread, cut slices into 1/2 inch
cubes. Preheat oven to 300 degrees F. (150 degrees
C). Put bread cubes in two 13 X 9-inch baking pans.
Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly.
Stir in oil, onion, parsley flakes, garlic salt, sage
and seasoned pepper. Lightly toss bread cubes with
seasonings to coat cubes. Put in a large airtight
container and label Herbed Stuffing Mix. Store in a
cool, dry place and use within 3 to 4 months.

Makes about 12 cups of Mix.

reposted by Bud Cloyd

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Homemade Mounds Bars2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. light corn syrup
1 (14 oz.) bag coconut
1 (12 oz.) bag chocolate chips
3/4 bar canning wax

Preparation :
Boil syrup for 1 minute. Add coconut and stir. Let sit for 2
hours. Wet hands and form into balls. Freeze. Then melt chocolate
chips and wax together and dip coconut balls into mixture. Place on
greased cookie sheet.

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Chicken a la Reine Soup

Recipe By : Cooking with Mickey Around the World
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
1/3 cup all-purpose flour
2 quarts chicken broth
1/3 cup finely diced bell pepper
1 cup rice — cooked
1 cup half and half — heated
salt and white pepper — to taste
1 cup or more finely diced chicken

Heat butter in a large soup pot and cook onion, celery and carrots until
tender over low heat, stirring occasionally. Add flour, cook 5 minutes,
stirring constantly. Do not brown. Gradually stir in broth until blended.
Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper,
rice and chicken and heat another five minutes. Sti rin warm half and half,
heat but do not boil. Season to taste and serve.

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Wormy Baked Apples

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Golden Delicious apples
1/2 c *each* raisins and chopped walnuts
1/2 c Firmly packed brown sugar
1/4 c Water
1/4 c (1/2 stick) butter/margarine
1/2 t *each* ground cinnamon and ground nutmeg
6 Wiggly candy worms (“Gummy Worms”)
1 c Whipping cream — optional

Instructions:
Core apples from blossom ends, leaving stem ends intact. Mix raisins
and walnuts and stuff into cavities of cored apples. Set apples,
stems up in a 7×12-inch pan.

In a 1 to 2 quart pan, mix brown sugar, water, butter,cinnamon, and
nutmeg; stir over high heat until mixture boils. Pour hot syrup
around apples. Bake, uncovered, in 350~ oven, basting occasionally
with syrup, until apples are tender when pierced and skin begins to
crack, 30 to 35 minutes.

Remove apples from oven; cool in pan at least 10 minutes or let cool
to room temperature. Set each apple in a small bowl and spoon syrup
around fruit. In the top of each apple, cut a hole large enough for
one of the candy worms and tuck one end into each apple, leaving most
of the worm dangling. Offer cream to pour over apples. Makes 6
ghastly servings.

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Title: B-B-Q SEITAN
Categories: Main dish, Vegetarian
Yield: 4 portions

1 1/4 lb Raw Seitan
– (1 box Seitan Quick Mix)
1/4 c Oil for frying
3 Strips kombu sea vegetable
— (2 to 3 strips,
— about 12 inches)
1 1/2 c B-B-Q sauce of choice

Prep time: 1-1/2 to 2 hours (most of time is in
cooking)

Heat oil in a pan over medium heat and fry Seitan
pieces for a few minutes on each side until lightly
browned. Soak kombu until soft, then cut into sixteen
pieces. Line bottom of 9-inch baking dish with half
the kombu. Place a piece of fried Seitan on each piece
of kombu, overlapping if necessary, to make an even
layer. Place remaining pieces of kombu on top of each
piece of Seitan. Pour B-B-Q sauce on top, then spread
with a spoon to cover surfaces. Gently add enough
water so that the Seitan pieces are almost floating.
Cover and bake at 350 F. for one hour. Add more water
if necessary to keep Seitan very moist.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Fresh Mint Chutney

Recipe By : Bharat Bazaar, Culver City

Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Relishes New Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh cilantro leaves
1/2 cup coarsely chopped yellow onion
3 small green onions — including tops
1/2 jalapeno pepper
3 tablespoons water
1 1/2 tablespoons fresh lemon juice
Salt to taste

Puree mint, cilantro, onion, green onion, jalapeno, water and lemon juice
together in blender or food processor. Add salt. Serve.
Delightful chutney. Yield 3/4 cup.
Will keep refrigerated up to 2 days.

– – – – – – – – – – – – – – – – – –

Per serving: 12 Calories; less than one gram Fat (2% calories from fat); 0g
Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Title: CHOCOLATE BREAD PUDDING WITH CINNAMON CREME ANGLAISE-CLH
Categories: .clhl, Holidays, Desserts, Puddings
Yield: 6 servings

8 oz Bittersweet chocolate or
-4 1-oz squares semisweet
-chocolate and 4 1-oz
-squares unsweetened
-chocolate, coarsely
-chopped
3 c Half-and-half
1 c Sugar
2 lg Eggs
4 3/4 c Fresh bread crumbs (12 oz)
Cinnamon Creme Anglaise
-(recipe follows)

1. Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale
molds. In top of double boiler, over simmering water, melt chocolate.
In 2-quart saucepan, heat half-and-half and 1/2 C sugar to boiling.

2. In large bowl, with electric mixer, beat eggs and remaining 1/2 C
sugar until thick and lemon-colored. Slowly beat in half-and-half
mixture. Stir in bread crumbs and melted chocolatejust until combined
to form pudding batter.

3. Heat oven to 400’F. Fill greased pans with batter. Bake puddings
30 to 40 minutes or until centers spring back when gently pressed
with fm- gertip. Prepare Cinnamon Creme Anglaise.

4. Cool puddings in pans on wire rack 10 minutes; unmold.

5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert
plates. Place Chocolate Bread Pudding on Creme Anglaise.

Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half
to boiling. In large bowl, with wire whisk, beat 4 large egg yolks
and 6 tablespoons sugar. Slowly beat half-and half into yolk mixture;
add 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t ground
cinnamon. Pour all back into saucepan and cook, stirring constantly,
over low heat until Creme Anglaise coats a spoon. (Do not boil.)
Strain Creme Angialse into bowl and refrigerate until ready to serve.

Country Living Holidays/92 Scanned fixed by Di Pahl

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