Cheese Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Garlic Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled and
-cut in half
1 lb Swiss cheese, shredded
1/4 c Flour
1/4 ts Salt
Few grains pepper
1/4 ts Ground nutmeg (optional)
1 1/2 c Dry white wine
2 tb Kirsch (optional)
French bread,cut in 1″ cubes

1. Rub the insides and bottom of a deep, 1 1/2-quart
heat- resistant, non-metallic casserole or
heat-resistant, non-metallic fondue pot with garlic.
Discard garlic. 2. Combine cheese, flour, salt, pepper
and nutmeg in the prepared dish. Add wine and mix well.
3. Heat, covered, in Microwave Oven 6 minutes stirring
during last half of cooking time.
4. If cheese is not completely melted, heat an
additional 30 to 60 seconds. If desired, stir in
kirsch. 5. Spear squares of French bread with fondue
forks or regular forks and dip in fondue.
6. If necessary, fondue pot may be placed on a warmer
stand over low heat or
returned to Microwave Oven to reheat fondue.

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Double Peanut Butter Cake

Recipe By : – April/May 1997
Serving Size : 9 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c creamy peanut butter
1/4 c butter or margarine — softened
3/4 c sugar
2 eggs
1 1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 c milk
Frosting:
1/3 c chunky peanut butter
3 tbsp butter or margarine — softened
3 c powdered sugar
1/4 c milk
1 1/2 tsp vanilla

In a mixing bowl, cream peanut butter, butter and sugar. Add eggs; mix
well. Combine flour, baking powder and salt; add alternately with milk
to creamed mixture. Mix well. Pour into a greased 9-inch square baking
pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack. For frosting, cream
peanut butter and butter. Add sugar, milk and vanilla; mix until
smooth. Frost cake.

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ROASTED TOMATILLO SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos, husked washed
8 ea Garlic cloves, peeled
2 ea Jalapeno chiles, stemmed and
-seeded if desired
1 lg Bunch cilantro, leaves only
3/4 c Water
1 t Salt
Pinch freshly ground pepper

Preheat the broiler. Place the tomatillos, garlic and
jalapenos on a baking tray and broil, turning
frequently, until evenly charred, 15 minutes. (The
trick to keeping the garlic from burning is to tuck it
under the tomatoes.) Set aside to cool.

Transfer the roasted ingredients to a food processor
fitted with the metal blade.

Add the cilantro and water and puree until smooth.

Season with the salt and pepper and serve.

Makes 2 1/2 cups.

Store in the refrigerator 3-5 days or in the freezer
for weeks.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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PEACH MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
4 ea Peaches -ÿÿnectarines
1 tb Safflower oil
1 md Onion, minced
1 ea Hot fresh cili pepper,
— seeded minced
1/4 c Apple juice
1 tb Brown rice syrup
3 tb Cider vinegar
1 t Ginger, grated
1/2 c Mint leaves, chopped

Blanch the peaches. when cool enough to handle, slip
off their skins. Remove the pits, chop the flesh set
aside. Heat oil in a medium sized saucepan. Add the
onion saute until golden. Add the peaches
remaining ingredients, except for the mint. Cover
cook over low heat for about 20 minutes. The mixture
should be thick with reduced liquid.
Stir in the mint cook over low heat for 10 minutes.
Allow to cool to room temperature before serving.
Refrigerate unused portion in an airtight container
for up to 2 weeks. Serve with curries or grain dishes.

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1 6-1/2 ounce can minced clams
1 4-1/2 can tiny shrimp
1 7-1/2 can crabameat
2 ounces salt pork or 1/4 cup butter
1 1/2 cups chopped onion
3 large potatoes,peeled and diced
1 10-1/2 ounce condensed cream of celery soup
soup can of milk
1 1/2 cups milk
2 cups boiling water
1/4 tsp curry
2 cups cream
3 tablespoons cornstarch
1 1/2 tsp thyme
salt and pepper to taste
Drain clams,shrimp and crabmeat. Reserve liquids. In a large pot, brown
salt pork until fat is released. Add onions and potatoes and saute,stirring
frequently, (about 10 minutes). Add soup ,soup can of milk, 1 1/2 cups milk,
boiling water, reserved liquids and curry. Cover and simmer for 25 minutes
over low heat. Add clams,shrimp, and crabmeat with thyme. Cook 5 minutes.
Mix cram and cornstarch together Add to the bisque stirring constantly,over
medium high heat until just at boiling. Do not boil. Season to taste.
Lower heat and cook 5 minutes longer.

Title: PAM’S HEAVEN N’ HELL CHILI
Categories: Chili, Tex-mex
Yield: 4 servings

——————–PAM COOMBES RNCM95A——————–
1 lb Hot turkey Sausage, cut in
Bite size pieces
1 cn Pinto beans, undrained
1 md Onion, chopped
1 md Green pepper, chopped
3 cl Garlic, minced
1 pk Mickey Gilley’s Chili
Seasoning mix
2 tb Chili Sauce
2 tb Catalina Dressing (lo-cal)
1 tb Cinnamon
1 tb Sugar
2 tb Red wine
2 tb Cornstarch mixed with 2 T
Water

Saute sausage, onion, green pepper and garlic in large
pot. Add remaining ingredients except red wine and
cornstarch-water mixture. Bring to a boil and simmer
about 1/2 hour. Add red wine; Add cornstarch-water
mixture to desired thickness. Simmer and serve. This
is very hot and spicy.
03/23 09:01 am Have a Great Day! Pam
FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/24
1:46 PM

TO: CHUCK OZBURN (HBWK07A) FROM: JUDI PHELPS
(BNVX05A) SUBJECT: BEAN FEASTS

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MAPLE SUGAR ICE CREAM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt. cream
2 c. maple sugar
2 eggs
1 pt. milk
Scant 1/2 c. flour

Let the milk come to a boil. Beat 1 cup of sugar, flour and eggs,
until the mixture is light and creamy. Then stir into the boiling
milk, cook until the flour is thoroughly cooked. Put away to cool.
When cold, whip the cream, add other cup of sugar and turn into the
cooked mixture and freeze.

Title: Chicken And Pasta Salad
Categories: Chicken Breast
Yield: 4 servings

8 oz tricolor rotini
4 boneless, skinless chicken
1 breast,halves
2 tb soy sauce, divided
1 oil
1 md onion, chopped
1 md green pepper, chopped
1 md red pepper, chopped
1/2 bunch fresh broccoli
1 ts mrs. dash
8 oz lo-cal italian dressing,
1 store bought or homemade

1. Cook pasta according to directions, chill in ice water, drain.

2. Blanch broccoli in boiling water, chill in ice water, drain.

3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan,
brown chicken, and reduce heat and finish cooking. Don’t overcook!

4. Slice chicken into 1″ strips, turn and cut into 1/4″ pieces, place
into bowl with other ingredients except dressing and soy sauce.

5. Mix remainder of soy sauce into dressing and pour over pasta,
chicken,
and vegetables. Toss gently and serve immediately.

You maight like to leave the pasta, chicken, broccoli un-chilled and
serve it semi-warm.

Posted by Mike Hackmann 2/93

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SAUCEPAN STUFFING MIX

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Whole grain bread (1 1/2 oz)
-cubed and dries in a 250
-degree oven for 45 to 60
-minutes
1/3 c Pecans — chopped
2 tb Dried parsley flakes
2 ts Poultry seasoning
1/2 ts Dried rosemary
1/2 ts Dried ground fennel seed
1/4 ts Salt (opt)

Combine all ingredients and store in an airtight
container.

Attach these instructions:
To prepare, heat 1 cup water to boiling in a large
saucepan. Remove from heat, and add stuffing mix.
Stir well and add a bit more water if necessary to
make hte stuffing barely moist without being mushy.
Return to heat, cover tightly, and steam on low heat
for 10 minutes. Fluff with a fork before serving.

Total calories per serving: 186 Fat: 7 grams

Source: Vegetarian Journal, Jan/Feb 1995
Pooh’s Recipe dbase (lisa_pooh@delphi.com)
2/2/96

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Title: CORNSTARCH PUDDING
Categories: Desserts
Yield: 4 servings

3/4 c Sugar
2 T Cornstarch
1/4 t Salt
2 c Milk
2 T Butter
1 t Vanilla

—————————FOR CHOCOLATE PUDDING—————————
2 oz Unsweetened chocolate

—————————–FOR BANANA PUDDING—————————–
2 Bananas, chopped

————————–FOR BUTTERSCOTCH PUDDING————————–
Brown sugar instead of white
-1 T extra butter

Blend sugar, flour and salt. Gradually add milk, mixing well. Cook and
stir until smooth, thickened and clear. At this point, add any
ingredients necessary for variations.

Stir a little of the pudding into beaten egg, then return to pudding. (If
you heat the egg too quickly, it’ll cook a little. It’s unsightly, but
it’ll still taste pretty good.)

Add butter and vanilla, mix well, and chill in fridge. This is delicious
hot, too!

From Marie Campbell

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