Rhubarb Dump Cake

Recipe By:

Serving Size: 8
Preparation Time: 0:00
Categories: Cakes Mixes Rhubarb

Amount Measure Ingredient Preparation Method
5 cups rhubarb diced
1 cup sugar

1 package white cake mix

3 ounces raspberry gelatin powder

3 cups miniature marshmallows

2 eggs

water as needed for mix

Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and

gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and

required amount of water.
Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve

warm with whipped cream.
=8B=8B=8B=8B=8B

Ilene
Evanston IL

Sugar Cookie Jewels

Recipe By : Brighter Baking with M M’s
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 12 oz. pkg M M’s Baking Bits (either flavor)
granulated sugar — as needed

Preheat oven to 350 degrees.

Cream together butter and sugar until light and fluffy; add egg and
vanilla. Combine flour and baking soda; add to creamed mixture just until
blended. Stir in M M’s Chocolate Baking Bits. Shape dough into 1-inch
balls. Place on greased cookie sheets about 2-inches apart. With bottom
of a glass dipped in sugar, flatten dough very slightly so as not to crush
the baking bits. (NOTE: Very important to keep the balls of dough small
and just barely flattened because these SPREAD out a lot.) Bake 10 to 12
minutes or until edges are light golden; let cool 1 minute before removing
to wire racks to cool completely. Store in tightly covered containers.

– – – – – – – – – – – – – – – – – –

NOTES : From: Dan Klepach at the Home Cooking Echo 12/4/95

Texmati Rice

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
see below

Follow package directions for 4 servings, but simmer rice in stock rather
than water; season with salt and pepper. Make 4 servings, so you have
enough for next day, second time around.

– – – – – – – – – – – – – – – – – –

BREAKFAST CLAFOUTIS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fruit (prepared weight) 4 to
-6 oz. blueberries,
-raspberries, or cranberries
-or 12 oz. (approx.)
-cherries, peaches, or plums
Zest from 1 small lemon,
-grated
2 tb Sugar, plus additional to
-sweeten fruit
1/2 c Unbleached all-purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low-fat, if desired)
1 tb Unsalted butter
Confectioners’ sugar
Sour cream (optional)

Preheat the oven to 425. Wash and prepare the fruit.
Cherries should be stemmed and, if desired, pitted.
Plums or peaches should be pitted and cut into
bite-sized pieces; commercial cranberries should be
cut in half; small wild cranberries, blueberries, or
raspberries need only be picked over to remove stem
pieces and debris.

Make lemon sugar by mixing the lemon zest with the 2
tablespoons sugar in a small dish. In a large bowl,
sift together the flour and salt. In a small bowl,
beat the eggs gently and whisk in the milk. Add the
wet to the dry ingredients a little at a time,
whisking smooth. Stir in the lemon sugar. Let the
batter rest while the fruit is being cooked.

In a 10-inch nonstick skillet, melt the butter over
medium heat, coating the bottom and the sides halfway
to the rim. When the butter is bubbling, add the
fruit. Stir until each piece has softened and is
coated with butter, about 2-3 minutes. Then sprinkle
in sugar to sweeten. We use about 2 T of granulated
sugar for all fruit except cranberries (which require
about twice as much) and peaches (where we prefer
brown sugar). When this sugar has dissolved and turned
into a syrup–about 2 minutes–stir up the batter and
scrape it carefully into the pan over the fruit. Put
the skillet into the oven to bake for about 20
minutes. At this point the clafoutis will be set,
golden brown, and puffed up at the edges. Divide into
warmed bowls, sift a little confectioners’ sugar over
each, and top if you like with a spoonful of sour
cream.

from Outlaw Cook, by John Thorne with Matt Lewis Thorne

– – – – – – – – – – – – – – – – – –

Title: WHEATBALLS
Categories: Vegetarian, Main dish
Yield: 8 servings

1 Ground Seitan recipe
1/3 c Onion; minced
3 Garlic cloves; pressed
1/4 ts Celery seed
3/4 ts Oregano
1 ts Basil
1 ts Thyme
4 tb Tamari (not shoyu)
2 tb Olive oil
3 tb Nutritional yeast
1/4 c Whole wheat flour
1/4 c Peanut butter

Follow the recipe for ground seitan.

Place the ground gluten in a large bowl and add the
remaining ingredients. Mix well.

Using your hands, shape the mixture into 1-inch balls.
Place them on a well-oiled cookie sheet and bake at
350 deg for 25 minutes. Turn the wheatballs over once
furing the baking to assure even browning.

Serve the wheatballs with a tomato sauce and
spaghetti or in a vegetable stew. Or serve with sweet
and sour sauce. Wheatballs canbe frozen for later use
as needed. Store in an airtight freezer bag or another
container that is airtight.

Makes 45 balls.

From the files of DEEANNE

—–

Chili Non Carne (Meatless Chili)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Chopped onion
2 Cloves garlic — minced
3 tablespoons Olive oil
2 tablespoons Chili powder
1/4 teaspoon Basil
1/4 teaspoon Oregano
1/4 teaspoon Cumin
2 cups Finely chopped zucchini
1 cup Finely chopped carrot
1 can Tomatoes (28 oz)
1 can Tomatoes (14 oz)
1 can Kidney beans — undrained
2 cans Kidney beans — drained/rinsed
Chopped onions — green peppers
garnish

In large pot saute onion garlic in olive oil until soft. Mix in chili powder,
basil, oregano, and cumin.
Stir in zucchini and carrots until well blended. Cook about 1 min over low
heat, stirring occasionally.
Drain chop tomatoes. Stir in chopped tomatoes, undrained kidney beans
drained kidney beans; bring to boil. Reduce heat and simmer for 30-45 min or
until thick. Top with chopped onions or green peppers. Per one-cup serving: 157
calories, 7 sat-fat calories.

– – – – – – – – – – – – – – – – – –

STRAWBERRY SHORTCAKE (BISQUICK)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Strawberries — sliced
2/3 c Sugar
2 1/3 c Bisquick
3 tb Sugar
3 tb Margarine or butter — melted
1/2 c Milk
Sugar
3/4 c Whipping (heavy) cream

Sprinkle strawberries with 2/3 c. sugar; let stand 1
hr.

Preheat oven to 425 F.

Mix Bisquick, 3 tb. sugar, margarine and milk until
soft dough forms. Drop by rounded tablespoonfuls into
6 mounds on ungreased cookie sheet. Sprinkle with
sugar. Bake 10 to 12 minutes or until golden brown.

Beat whipping cream in chilled bowl until stiff.
Split shortcakes; spoon strawberries between halves
and over tops. Top with whipped cream.

High Altitude: Heat oven to 450 F. Decrease the 3 tb.
sugar in shortcakes to 1 tb.

From Bisquick ad in “Southern Living” magazine, n.d.
Typed for you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Coconut Pie^
Categories: Crs, Totest, Post
Yield: 1 servings

1 pk (15 oz) refrigerated
Piecrusts
2 ts All-purpose flour
1 c Butter or margarine
4 Sq (1 oz) semisweet
Chocolate
2 c Sugar
1/2 c Light corn syrup
1/4 ts Salt
6 lg Eggs, lightly beaten
1 ts Vanilla extract
1 cn (7 oz) flaked coconut

Unfold piecrust, press out the fold; sprinkle 1 ts flour, spreading
over surface. Put crust in a 2 9″ pieplates, flour side down. Fold
edges under and crimp.

In a medium saucepan combine butter and chocolate; cook, stirring
often, on low heat until chocolate melts. Remove from heat. Add
sugar, corn syrup, and salt, stir well. Let cool slightly.

Stir eggs, vanilla, and coconut. Pour into pastry shells.

At 350F. bake for 35 mins. or just until set. (Do not overbake.)

Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw
12-95

MMMMM

Bamboo Potato salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups potato — cooked and diced
1 1/2 teaspoons salt
1/2 cup french dressing
1 cup celery — finely chopped
1 cup bamboo — parboiled ,finely cu
2 teaspoons onion — chopeed, fresh
1 cup salad dressing
1/2 cup cucumber — diced

Add the salt and french dressing to the potatoes and chill. Add the celery,
bamboo, onion, and cooked salad dressing. Mix together carefully to avoid
breaking the potato. Add the cucumber and serve on crisp lettuce. Bamboo may
also replace celery, wholly or in part, if desired.

– – – – – – – – – – – – – – – – – –

Title: YANG CHOW FRIED RICE B1
Categories: Grains, Chinese, Side dish
Yield: 4 servings

2 tb Vegetable oil
1/4 c Green onions, chopped
2 Eggs, slightly beaten
1/4 c Green peas, uncooked
1/4 c Cooked shrimp, diced
3 c Cold cooked rice
1/4 c Barbecued pork or ham,
-diced
1/2 ts Light soy sauce
1 tb Dark soy sauce

Swirl vegetable oil around bottom and sides of a
heated wok. Add onions eggs, quick-fry, then add
peas and shrimp and blend together. Immediately add
rice press gently to sides bottom to separate
kernels. Add pork or ham, salt, soy sauces. Mix
together quickly serve.

Temperature (s): HOT Effort: AVERAGE Source: MADAME
WU’S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES
Comments: WINE: WHITE DRY

—–