Title: TRI-COLOR CAKE **
Categories: Ice cream
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
1 Angel food loaf cake
1 pt Chocolate ice cream; soft
1 pt Raspberry sherbet; soft
1/2 ts Almond extract
1 c Whipping cream; whipped and
– sweetened

Cut cake lengthwise into 4 equal layers. Spread
chocolate ice cream on 2 layers; spread raspberry
sherbet on remaining 2 layers. Stack layers on serving
platter, beginning with chocolate and alternating
sherbet; freeze several hours or overnight. Fold
almond extract into whipped cream. Frost sides of cake
with whipped cream; decorate top and bottom edges of
cake with whipped cream piped through decorator tube.
Return to freezer until cream is firm, at least 1 hour.

—–

SUNFLOWER SEED SOUP FROM LOREN MARTIN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shelled sunflower seeds
3 ea Scallions with tops, sliced
6 c Water
2 ea Pkg chicken broth, 5.4 g ea
1 t Salt

Place all ingredients in a large saucepan and simmer,
stirring occasionally, for 45 minutes. Serve hot.

From: The Art of American Indian Cooking by Yeffe
Kimball and Jean Anderson, Avon Books, New York, NY,
1965.

– – – – – – – – – – – – – – – – – –

CHOCOLATE HORSE MUFFINS, (CHOCOLATE HORSE RES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All Bran
2 c 100% Bran Cereal
1 t Salt
2 c Boiling Water
1 qt Buttermilk
1 c Liquid Shortening
3 c White Sugar
4 x Eggs
5 c Flour
5 ts Baking Soda

1) Combine all bran, bran cereal, salt, boiling water
and buttermilk and
let stand until luke-warm.

2) Cream shortening and sugar and then add eggs. Stir
into cool bran
mixture. Add flour and baking soda into the wet
bran mixture. Do not
overstir.

3) Spoon into muffin tins and bake at 350 F for 20
minutes. Then check
until done.

Hints: ÿÿ

Add grated carrots, nuts, apples, spices, oranges,
raisins or dates as desired.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: Apple Crisp
Categories: Mcdougall, Desserts, Vegan, Low Fat, Not Tried
Yield: 9 servings

———————————-FILLING———————————-
3 tb Tapioca
1 c Pineapple juice
8 c Apples;peeled and sliced
2 tb Honey
1/2 ts Cinnamon;Watkins of coarse!

———————————-TOPPING———————————-
2/3 c Quick-cooking rolled oats
2/3 c Regular rolled oats
1/2 c Whole-wheat flour
1/4 c Scant oat flour*
2 tb Honey
1/4 c Orange juice
1/2 ts Vanilla;1/4 tsp if Watkins

Filling: Preheat oven to 375 . Add tapioca to pineapple juice and let
soften for 5 minutes. Combine with remaining ingredients in a 8-inch
square baking dish. Toss lightly to combine. Bake 20 minutes.

Topping: Combine both types of oats, wheat flouur and oat flour in a
large mixing bowl. Combine remaining ingredients in a separate bowl and
pour over dry ingredients. Toss lightly to mix.

After 20 minutes, remove filling from oven. Crumble topping over filling
and return to oven. Bake 20 more minutes, until topping is golden. Serves
9
*NOTE: If you can’t find oat flour in the store, make your own by
processing regular or quick-cooking rolled oats in a food processor until
you have a flour-like consistency.

Per serving: 159 cal; 2g prot; 1g fat; 37g carb; 0 chol; 1mg sod.

From May 1990 Vegetarian Times magazine page 38 Article by Mary McDougall
Formatted to MM by J.Duckett1 (Kat)

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Peanut Butter Crisscross Cookies
Categories: Cookies, Shaped
Yield: 108 cookies

1 1/2 c Shortening; soft
1 c Granulated sugar
1 1/2 c Brown sugar, firmly packed
3 Eggs
12 oz Chunk-style peanut butter
3 1/2 c Sifted all-purpose flour
2 ts Soda
3/4 ts Salt
2 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat shortening and sugars together until creamy. Add eggs, one at a
time, beating well after each addition. Blend in peanut butter. Sift
together flour, soda and salt. Add to creamed mixture; blend well. Stir
in oats.

Shape to form 1-inch balls. Place on ungreased cooky sheets. With tines
of fork, press to make crisscrosses on each. (If dough sticks to fork,
occasionally dip fork in flour.) Bake in preheated moderate oven (350 F.)
12 to 15 minutes.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

ROCKY ROAD CHOCOLATE CREME PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Joyce Alenskis XMXX58B
1 package Chocolate creame pie mix
2 3/4 cups Milk
1 cup Marshmallows — minature
6 ounces Chocolate chips
1 package Dream whip topping

From the pie mix package, combine the chocolate crumbs with the melted oleo and
press firmly in bottom and sides of pie pan. In a small bowl, blend chocolate
creme filling mix and 2 1/4 C milk at lowest sped for 2 mins. Then beat 2 mins
at highest speed possible until smooth. Fold in marshmallows and 3/4 C
chips.Spread evenly in crust. In small bown, blend whipped topping and 1/2 C
milk at low speed until moistened.Then beat 5 mins at high speed until topping
forms peaks. Spread evenly over filling. Top with reserved 1/4 C chocolate
chips. Chill at least 30 mins in refrig. * I would probably use cool whip
instead of fussing with dream whip.

– – – – – – – – – – – – – – – – – –

Title: SESAME MAYONNAISE
Categories: Sauces, Kump
Yield: 1 servings

1 Egg yolk
2 ts Lemon juice
2 ts Soy sauce
1/2 c Vegetable oil
-(preferably safflower)
1/4 c Sesame oil

Mix shredded chicken with this and some minced scallions, sliced water
chestnuts and toasted sesame seeds, and you have an instant Sesame
Chicken Salad.

WHISK THE YOLK, lemon juice and soy sauce together. Add the vegetable
oil drop by drop, very slowly, while whisking vigorously. Once you
obtain a thick, emulsified mixture, you may begin adding the oil more
quickly, by spoonfuls. Continue whisking until all the vegetable and
sesame oil is incorporated. (This may also be prepared in a food
processor or blender–just remember to add the oil very slowly at the
beginning.)

Makes 1 Cup

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Rice With Pine Nuts

Recipe By : Melissa’s Foods (Grocer)
Serving Size : 4 Preparation Time :0:25
Categories : Side Rice Web

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
4 tablespoons chopped onions
1/4 cup Pine Nuts — Melissa’s (R)
1 cup converted rice
1/2 cup water
2 sprigs fresh thyme
1 bay leaf
Salt and pepper — to taste

Preheat oven to 400 degrees. Melt 1 tablespoon butter in a heavy saucepan and
add the onions and pine nuts. Cook and stir until onions wilt. Add the rice,
water, thyme, bay leaf, and salt and pepper. Bring to a boil, stirring, making
sure there are no lumps in the rice. Cover with a close-fitting lid and place
in oven. Bake for 17 minutes, remove the cover and discard the thyme and bay
leaf. Using a fork, stir in the remaining butter and blend well. Serves 4.

Snared from WWW on 12/28/96 at melissas.com
They have mail-order catalog.

– – – – – – – – – – – – – – – – – –

Title: Gingered Chicken Salad
Categories: Salads
Yield: 4 servings

2 c Cubed Cooked Chicken Breast
1/2 c Sliced Scallions
1 c Snow Peas, Julienned
1 c Bean Sprouts
1 c Thinly Sliced Mushrooms
2 tb Low Sodium Soy Sauce
2 tb Finely Minced Ginger
1 tb Oil
1/2 ts Oriental Sesame Oil (Opt)
1/3 c Lemon Juice
1 cl Garlic Finely Minced
1 bn Watercress (Garnish)

Place The Chicken, Scallions, Peas, Bean Sprouts Mushrooms in A
Large Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon
Juice Garlic And Toss With The Chicken Mixture. If Desired,
Transfer To A Bed Of Lettuce On A Serving Platter And Arrange
Watercress Around It.
(6.2 Grams Fat, 29 Percent Cal. From Fat.)

MMMMM

Peach Upside-Down Cake

Recipe By : THE DESSERT SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
3/4 cup brown sugar
5 canned peach halves
5 cherries
1/3 cup butter
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup light molasses
1/2 cup boiling water
Whipped topping

In an 8 by 8 inch-baking pan, melt 3 tablespoons butter. Add 1/4 cup brown
sugar and blend. In hollow of each peach half, place a cherry. Invert peach
halves in pan at corners and center. Cream butter and remaining 1/2 cup
brown sugar. Add egg and beat well. Sift together flour, baking soda,
cinnamon, ginger, cloves and salt. Combine molasses and water and add
alternately with dry ingredients to creamed mixture. Pour mixture carefully
over fruit. Bake 45-50 minutes or until done. Let stand 5 minutes on cake
rack. Invert over serving plate and remove pan. Serve warm with whipped
topping.

– – – – – – – – – – – – – – – – – –