Title: Peanut Butter Caterpillars
Categories: Snacks
Servings: 1

Banana
2 tb Peanut Butter
Grape

Peel and slice a banana. Sprad slices with peanut or sesame butter and
connect the slices. Add a grape up front for the head (“gluing” with more
peanut butter.) If desired, make this a game with the child – what veggie
can we add to make antennas? etc. (maybe a strip of celery.)

MMMMM

Roasted Peppers With Mozzarella And Carameliz

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Yellow and red bell peppers
2 tablespoon Extra-virgin olive oil
18 Garlic cloves — sliced
1/4 cup Plus 1-1/2 teaspoons
Balsamic vinegar
2 Sprigs fresh thyme OR
1/4 teaspoon Dried
6 ounce Fresh mozzarella cheese
Sliced as thin as possible
1/4 cup Coarsely chopped flat-leaf
Parsley or fresh basil
Freshly ground black pepper

1. Roast the bell peppers directly over a gas flame or under the broiler as
close to the heat as possible, turning, until charred all over, about 5
minutes.
Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With
a small knife, scrape off the blackened skin; remove the cores, seeds and ribs.
Rinse under running water. Slice the peppers lengthwise into 1-inch strips.
(The recipe can be prepared to this point up to 3 days ahead; cover and
refrigerate.) 2. In a small nonreactive skillet, combine the olive oil and
garlic. Cover and cook over very low heat until the garlic is very tender, 7 to
10 minutes. Uncover the pan, increase the heat to moderate and cook until
browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute.
3. To assemble, decoratively arrange the pepper strips and mozzarella slices on
6 small plates. Spoon the caramelized garlic dressing over the peppers and
cheese and sprinkle the parsley and black pepper on top. Serve at room
temperature. (The salad can be assembled up to 2 hours before serving.)

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Honey Lemon Sponge Cake (Kastutera)

Recipe By : Lisa Oh (lisa_o@msn.com)
Serving Size : 1 Preparation Time :0:00
Categories : Dessert: Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
plus 1 tablespoon
1/4 cup honey
1 teaspoon vanilla
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs — separated
1 cup cake flour — sifted
1/8 teaspoon cream of tartar

1. Preheat oven to 325F. Use parchment to line the bottom of a 10 inch tube
pan, preferably with a removable bottom. Grease the parchment. In a large
bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg
yolks. Place bowl in a large pan of hot water. With an electric mixer, beat
about 5 minutes on medium-high speed until pale yellow and doubled in volume.
Gently fold in sifted flour.

2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low
speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1
tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a
spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on
the counter to remove air bubbles.

3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When
done, cake sides will pull away from pan slightly; top will be flat and feel
spongy when pressed with finger. Cool 20 minutes. Run a small knife between
edge of cake and pan. Remove from pan carefully. Pull off parchment and cool
completey. Serve or store airtight.

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NOTES : This recipe is adapted from the Kastutera recipe in “Japanese Cooking
for the American Table” by Susan Fuller Slack. It is a wonderful cookbook,
with recipes that are interesting and *very* authentic. If you like Japanese
food, check it out.

MANGO CHUTNEY JAMAICA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Hard green unripe mangoes
-cut into medium-size dice
1 tb Salt
1/4 lb Ripe tamarinds
1 c Malt vinegar
1/2 c Light brown sugar
1/4 c Fresh ginger
-peeled and chopped
1/4 c Seedless raisins
1/2 ts Ground allspice
3 Hot dried red peppers
-roughly crumbled

Peel mangoes and cut flesh off the seeds.

Mix with salt and set aside for 2 hours.

Pick the shell off the tamarinds. Cover with * cup
boiling water, allow to stand for about half and hour,
then force the pulp through a sieve. discard the seeds.

Drain mangoes thoroughly, discard liquid and put into
a large heavy saucepan with the other ingredients;
simmer, stirring from time to time, until the mixture
is thick and the mangoes are tender, about half and
hour. The mango pieces should not disintegrate.

Pour into sterilized jars. use with curries and cold
meats.

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Title: Fig Spooks
Categories: Holiday, Halloween
Yield: 1 batch

1 pk Cake mix
— gold, spice or white
1/2 c California dried figs
— stemmed
Soft white butter icing

Make cake according to package instructions, folding in figs which have
been cut into small pieces. Fill cup cake pans 2/3 full. Bake 25 minutes
at 375 F. To make Spooks, turn cup cakes upside down. Place a dab of
icing in the center, and set whole California dried fig upright with the
stem standing erect at the top. Let stand until firm, then ice the whole
thin with soft white butter icing. Let icing flow around the base of the
cake to resemble a sheet. Mark off slits for eyes. Weird-looking;
wonderful-tasting!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

SAGANAKI – CTC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Greek
Resort

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Feta cheese
1 ea Egg — beaten
1 t Fresh oregano — finely choppd
Flour to coat
2 tb Olive oil
Black pepper
Tomato slices

Slice 8 ounces of Feta cheese into 2″ x 3/8″
squares (about 8 slices). Combine 1 beaten egg and 1
teaspoon finely chopped oregano; dip slices of feta in
egg, then shake off excess flour and coat well in
flour. Quickly saute 4 slices of cheese, on medium
heat, in 2 tablespoons olive oil until golden. Remove
from heat, and pat dry. Repeat with remaining slices.
Season with black pepper. Arrange on plate with thick
tomato slices. Serve with wedges of lemon.

From “Cheap Thrills Cuisine”, printed in “Birmingham
Post-Herald”, 7/12/95

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Title: LICORICE CARAMELS
Categories: Candies
Yield: 6 servings

1 c Butter (not margarine)
2 c Sugar
14 oz Can (1-1/4 cups) sweetened
-condensed milk
1 c Light corn syrup
1/8 ts Salt
1 ts Anise extract
1/2 ts Black or red coloring paste

“A mild, unbelievably delicious licorice flavor.
You’ll find black and red paste for coloring these
candies in specialty and cake-decorating stores. The
black caramels also make great Halloween treats–”

Line a 9 x 9 x 2 inch baking pan with foil, extending
foil over he edges of the pan. Butter the foil; set
aside.

In a heavy 3 quart saucepan melt the butter over low
heat. Add the sugar, sweetened condensed milk, corn
syrup, and salt; mix well. Carefully clip a candy
thermometer to side of the pan.

Cook over medium heat, stirring frequently; till candy
thermometer registers 244; firm-ball stage. The
mixture should boil at a moderate, steady rate over
entire surface. Reaching firm-ball stage should take
15 to 20 minutes. (Mixture scorches easily.) Remove
from heat; remove candy thermometer from saucepan.
Add anise extract and coloring, stir to mix.

Quickly pour candy, without scraping into the
buttered-foil-lined pan. Cool for several hours or
till firm. Use foil to lift candy out of pan onto
cutting board. Peel foil away; discard. With a
buttered sharp knife, cut immediately into 1-inch
squares; wrap individually in waxed paper., Makes 81
pieces (about 2-3/4 pounds)

To wrap caramels: Tear off 6-inch strips of waxed
paper; cut each strip into 4 inch widths, making
pieces 6 x 4 inches. Roll caramel in length of paper;
fold flaps under. Set caramels into gift boxes with
flaps underneath. The caramels will pack neatly and
stay tightly wrapped.

From: Better Homes and Gardens 1990 Best-Recipes
Yearbook Shared By: Pat Stockett

—–

Title: GENERAL TSO’S CHICKEN II
Categories: Main dish, Poultry, Chinese
Yield: 6 servings

1/2 c Cornstarch
1/4 c Water
1 1/2 ts Minced garlic
1 1/2 ts Minced ginger
3/4 c Sugar
1/2 c Soy sauce
1/4 c White vinegar
1 1/2 c Hot chick broth
1 ts M.S.G. (optional)
3 lb Dark deboned chicken meat
-cut into large chunks
1/4 c Soy sauce
1 ts White pepper
1 Egg
1 c Cornstarch
1 c Salad oil
2 c Scallions, diced
16 sm Dried hot peppers

To make sauce, mix cornstarch and water together.
Add garlic, ginger, sugar, soy sauce, vinegar and
wine. Then add chicken broth and M.S.G. and stir
until sugar disolves. Refrigerate until needed.
In separate bowl, mix chicken, soy sauce and
pepper. Stir in egg. Add cornstarch until chicken is
coated evenly. Add oil to help separate chicken
pieces. Divide chicken into small quantities and
deep-fry at 350 degrees until crispy. Drain on a
paper towel. Place a small amount of oil in wok and
heat until wok is hot. Add scallions and peppers and
stir-fry briefly. Stir sauce; add to wok. Place
chicken in sauce and cook until sauce thickens. Add
either cornstarch or water as needed. Serve with rice.
Serves 6 – 8.

From: Stephanie da Silva

—–

Title: GAZPACHO II
Categories: Soups
Yield: 4 servings

1 ea Garlic clove, mashed
1 ea Onion, peeled chopped
5 ea Tomatoes, ripe, peeled
1 c Beef bouillon
3 tb Olive oil
2 tb Vinegar
2 tb Parsley, chopped
1 ds Paprika
1 ea Green pepper, medium choppe

Combine garlic and onion in blender and blend till
smooth. Add the remaining ingredients; cover the
container and blend the mixture till it is smooth.
Chill soup thoroughly. With the soup, serve in
separate dishes: cucumber, green pepper, tomato, onion
(all finely chopped) and croutons.

—–

Buzzard’s Breath Chili

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Lard,butter — or bacon dripins
2 Onions,lg — coarsely chopped
8 pounds Beef chuck — coarse grind or
8 pounds Beef round — coarse grind
5 Garlic cloves — finely chopped
5 1/3 tablespoons Red chile,hot — ground
5 1/3 tablespoons Red chile,mild — ground
1 tablespoon Cumin
1 teaspoon Oregano,dried — pref. Mexican
3 cans Tomato sauce (8oz ea)
3 cups Water
2 tablespoons Salt
Parsley (optional)
1 cup Corn flour (masa harina)

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium
heat. Add the onions and cook until they are translucent.~ 2. Combine the beef
with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice
mixture to the pot with the onions. Break up any lumps with a fork and cook,
stirring occasionally about 1/2 hour, until the meat is evenly browned.~ 3. Add
the tomato sauce, water, salt, and optional parsley. Bring to a boil, then
lower the heat and simmer, uncovered, for 1 hour.~ 4.
Stir in the corn flour (masa harina) to achieve the desired consistency.~ 5.
Cook 10 minutes longer, stirring. Taste and adjust seasonings.~

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