INDIVIDUAL CHERRY CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Creamcheese, 8oz each
3/4 c Sugar
2 Eggs
1 t Lemon juice
1 t Vanilla
12 Vanilla wafers
1 cn Cherry pie filling

Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
Place wafer in bottom of each of 12 cupcake papers (in cupcake tin). Spoon
in cream cheese mixture 3/4 full.
Bake in 375 degree oven for 15 minutes. Let cool.
Top each with cherry pie filling and refrigerate for 1 hour or more.

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Title: NEW ENGLAND CLAM CHOWDER II
Categories: Soups
Yield: 6 servings

1 qt Clams
2 ea Medium onions, sliced thin
1 c Clam juice
1 qt Light cream or half and half
1 x Butter
1 x Seasoning to taste
1/2 lb Salt pork, cut fine
10 ea Medium sized potatoes, diced
1 qt Milk
1 x Flour
1 x Hot water

Directions: Cook clams until just opened. Strain and reserve 1 cup
of broth. Finely chop clams. Fry salt pork in large Dutch oven. Remove
salt pork and add onion; brown, being careful not to let it scorch.
Add potatoes and enough hot water to cover. When potatoes are done,
add clams, cook for 3 minutes over low heat. Slowly add milk and
cream. Simmer for at about an hour being careful not to let it
curdle. Add thickening made of flour and butter, season and simmer
slowly for an other hour. DO NOT LET IT BOIL. Serve hot.
Notes: My grandfather even had this recipe printed in the New Bedford
newspaper years ago. If done right it doesn’t curdle and is rich
creamy. He used to use cream .. but we started using a combination of
milk cream … it’s just as tasty. One other “trick” my grandmother
started doing was using some instant potato flakes as a thickener in
place of some of the flour. Tastes better and works as well. Lastly
… if you like you can add the salt pork back into the chowder after
adding the milk. It is very important that you keep watch over the
chowder so as to prevent it from boiling as this will cause the
milk/cream to curdle. If it curdles it just won’t taste right. You
can put in any seasonings you like … but keep it subtle … you want

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Slice Bake Sugar Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine — softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
6 cups flour
1 teaspoon baking soda

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. In a large
bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon
extract until light and fluffy. In a large bowl, combine dry ingredients.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap
rolls in waxed paper or plastic wrap. Place in a freezer container with a
tight-fitting lid or wrap airtight in a piece of foil. Label and date. Store
in freezer. Use within 6 months.

To make cookies:
Slightly thaw dough. Preheat oven to 350F. Lightly grease 2 large baking
sheets. Cut dough into slices or chunks. Sprinkle slices lightly with sugar,
if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies
from baking sheets and cool on wire racks.
Can also roll out and cut with cookie cutters.

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Title: STEAMED OPEN DUMPLINGS
Categories: Oriental
Yield: 6 servings

1 pk Wonton skins
-(about 30-35 skins per pkg)

————————–FILLING————————–
3/4 lb Ground pork
2 tb Minced Smithfield ham
-=OR=- Prosciutto
1 tb Light soy sauce
2 ts Rice wine or dry sherry
1 1/2 tb Finely chopped scallions
1 ts Finely chopped ginger root
1 ts Sesame oil
1 Egg; beaten
1 ts Granulated sugar

COMBINE THE FILLING ingredients and mix them together
well. Spoon a generous portion of filling onto each
wonton skin. Bring up the sides and press them around
the filling mixture. Tap the dumpling on the bottom to
make a flat base. The top should be wide open,
exposing the meat filling. Set up a steamer or put a
rack inside a wok or large deep pot. Pour in about 2
inches of water and bring it to a boil. Put the
dumplings on a plate and place this into the steamer
or onto the rack. Cover the pot tightly, turn the heat
to low and steam gently for about 20 minutes. (You may
have to do this in several batches.) Serve the
dumplings hot with soy sauce to dip.

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JAPANESE NOODLE, SHRIMP AND CUCUMBER SALAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2/3 c Rice wine vinegar
1/4 c Soy sauce
1/4 c Vegetable oil
3 tb Sugar
1 t Dry mustard
1 pn Cayenne pepper
—–SALAD—–
1 lb Fresh bean sprouts
14 oz Dried chuka soba noodles
1/4 c Oriental sesame oil
2 lb Cooked bay shrimp
3 lg Cucumbers — peeled
– halved, thinly sliced
6 Green onions — sliced
Red cabbage leaves

For DRESSING: Whisk together vinegar, soy sauce, oil, sugar and mustard in
small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead.
Cover
and leave at room temperature).
For SALAD: Blanch bean sprouts in boiling water 30 seconds. Drain and
refresh in cold water. Drain. Bring large pot of salted water to boil.
Add
noodles and boil until tender, stirring occasionally, about 3 minutes.
Drain
noodles. Refresh in cold water. Drain and place in large bowl. Add sesame
oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and
refrigerate bean sprouts and oriental noodles separately.) Add bean
sprouts,
shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss
gently
to combine. Line platter with cabbage leaves and mound salad in center.

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PEANUT PUTTER BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Milk
1/4 c Peanut butter
2 c Biscuit mix
3 Bacon slices*

* – cooked crisp, drained, and crumbled.

1. Preheat oven to 400’F.

2. Place milk and peanut butter in a deep bowl or
blender container and beat at high speed until smooth
and well blended. Combine biscuit mix and bacon; stir
lightly. Add milk and peanut butter mixture all at
once and stir with a fork until dough clings together.
Turn out on a lightly floured board and knead gently a
few times, then pat out to about 3/4″ thickness. Cut
into 2″ rounds. Bake on an ungreased cookie sheet for
10-15 minutes, or until lightly browned.

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Title: Black Bean Sauce Squid
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings

1 lb Squid, cleaned
-Chinese-style (see below)
2 tb Fermented, salted black
-beans (available at Asian
-groceries)
2 Cloves garlic, minced
2 tb Rice wine, or 2 Tbs mirin
-or sherry
1 ts Ginger, grated
2 Scallions, chopped into
-1/2-inch pieces
1 Tb regular soy sauce
1 ts Sugar
1 ts Cornstarch dissolved in
1 tb Water
2 tb Vegetable oil

Many people shy away from dishes with names like Black Bean Sauce
Squid because they think it involves the preparation of a complicated
sauce. In fact it is quite easy. The black beans themselves,
fermented and salted when you buy them, are the sauce. All you do is
add a little rice wine to make a paste. Then it’s just like any
other stir-fry++a couple of minutes of high-heat cooking,
continuously stirring, and the dish is done.

Prepare black bean sauce mixture by adding to the beans: rice wine,
soy sauce and sugar. Let sit for 15 minutes.

Saute garlic and ginger in the oil over medium heat in a heavy frying
pan or wok until garlic is slightly browned. Turn up heat. Add
squid and scallions. Stir-fry for 30 seconds. Pour in black bean
sauce mixture, and cook for 2 minutes. Add cornstarch and, when
sauce thickens, remove from heat and serve.

[Score squid diagonally at three quarter inch intervals. Turn and
repeat at right angles to original cuts. Don’t cut all the way
through the squid body. Cut each scored squid body into three or
four pieces. When cooked, the squid will roll up and the
crosshatching will catch and hold the sauce. It’s much easier to do
than to describe. S.C.]

From “The International Squid Cookbook” by Isaac Cronin,

Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

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Title: CREAMY HAWAIIAN SALADS
Categories: Salads, Fruits
Yield: 6 servings

-MARY WILSON BWVB02B
1/2 c Walnut halves
1 c Sour cream (regular, light
– or no-fat)
1 cn (20oz) pineapple chunks in
– in juice; drained
2 Stalks (1 cup) celery; chop
1 md Banana; sliced
1 md Papaya; peeled, pitted,
– cubed
1 tb Sugar
1 tb Lemon juice
Chopped walnuts, if desired

In large bowl gently toss together all ingredients
except chop walnuts. Sprinkle with chopped. Serve
immediately. Yield: 6 servings.

Nutrition Information (1 serving): Calories 220;
Protein 4g; Carbohydrate 24g; Fat 14g; Cholesterol
20mg; Sodium 45mg.

—–

BBQ RUB, DRY RIB SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 teaspoons SALT
1 teaspoon LEMON POWDER
2 1/2 teaspoons BLACK PEPPER
6 teaspoons SUGAR
2 teaspoons MSG
1 teaspoon PAPRIKA

– – – – – – – – – – – – – – – – – –

Title: Arby’s Horsey Sauce
Categories: Sauces
Yield: 1 servings

1 c Mayo
3 tb Bottled horseraddish cream –
1 tb Sugar; or
2 pk Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks.
Do not freeze. Source: Gloria Pitzer.

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