Title: Rocky Road Candy
Categories: Candies, Chocolate
Yield: 4 servings

6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini

Melt chocolate pieces, chocolate and butter in a large saucepan over
low heat, stirring until smooth. Remove from heat.

Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in
chocolate mixture. Stir in peanuts and marshmallows. Drop by
teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in
refrigerator; remove just before serving. Makes about 4 dozen.

Posted by: Debbie Carlson, cooking echo, August 5, 1991

MMMMM

Title: JOYCE’S DELIGHT
Categories: Holiday
Yield: 8 servings

2 sm Cans manderine oranges
1 cn Pineapple chunks
1 sm Pkg. coconut (long)
1 pk Minature marshmallows
1 lg Container sour cream

Drain fruit and mix all ingredients to-gether. You may want to use 2 pkg
marshmallows, the recipe says one or two pkgs. Chill and before serving
add cut up red and green cherries for color..

—–

Title: CEREAL KILLER COOKIES
Categories: Cookies, Davidson
Yield: 50 cookies

2 1/4 c Oats, old fashioned
12 oz Almond brickle chips
1 2/3 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Sugar, brown, dark
3/4 c Sugar
1 c Butter, sweet
2 lg Egg
1 T Vanilla extract

Preheat the oven to 375. In a small bowl, mix the oats with the
brickle chips. Sift the flour, baking soda, baking powder, and salt
together. In a food processor, mix the sugars until blended, then
gradually add the butter. Continue to process until creamy and
smooth. Add the eggs and vanilla and process until blended. Add the
flour mixture and process just until combined. Pour this mixture
over the oats and brickle chips and stir until well combined. Using
a 1/8 cup measure, scoop out dough and place 3″ apart on ungreased
cookied sheets. Bake 12 to 15 minutes, or until golden. Cool on
wire racks.

—*The Cereal Murders*
Diane Mott Davidson

MMMMM

Title: Vanilla Ice Cream
Categories: Diabetic, Ice creams
Yield: 8 folks

2 ts Gelatin 1 t Vanilla
2 tb Hot water 4 tb Sugar equivalent sweetener
1 1/4 c Evaporated milk, chilled

Dissolve gelatin in hot water. Whisk milk almost cold gelatin
together add the flavoring sweetener. Pour into freezing trays
freeze without stirring. Serve with fruit. 1 serving contains: 60
calories; 5 g (1/2 unit) carbohydrate 4 g protein; 3 g fat

MMMMM

BACON-TOPPED CHEESE SOUP

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon — chopped
1/2 c Celery — finely chopped
1/2 c Carrot — finely chopped
1/2 c Onion — finely chopped
1/2 c Green pepper — finely chopped
1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
2 c Half-and-half
1 c Milk
1 cn Clear chicken broth — 14 oz
2 c Cheddar cheese — shredded

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9
minutes or until done. Remove bacon with a slotted spoon, reserving
drippings in casserole; set bacon aside.

Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until
tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in
half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to
11 minutes or until thickened and bubbly, stirring at 2 minute intervals.
Add cheese, stirring until melted. Cover and microwave at MEDIUM 2
minutes. Top each serving with bacon.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy
Coleman.

– – – – – – – – – – – – – – – – – –

Shrimp and Artichoke Casserole

Recipe By : Holy Chow/Best of the Best in Kentucky
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Cheese
Company Main Dishes
Mushrooms Seafood
Shrimp Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 tablespoons butter
4 1/2 tablespoons flour
1 cup whipping cream
1/2 cup half and half
salt and pepper — to taste
14 ounce can artichoke hearts
1/2 pound fresh mushrooms
1/4 teaspoon flour
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/4 cup Parmesan cheese — grated
paprika
1 1/2 to 2 pounds shrimp — cooked/cleaned

Melt 4 1/2 Tbsps. of butter. Stir in 4 1/2 Tbsps. of flour, add cream,
stirring constantly. When thick, add salt and pepper. Set aside. Drain
artichokes and cut in half. Place on bottom of casserole. Place shrimp over
aritichokes. Saute musrhooms in remaining butter. Sprinkle 1/4 tsp. flour
over mushrooms. STir, then scatter musrhooms over shrimp. Add sherry and
Worcestershire sauce to cream sauce. Pour over casserole. Top with chees and
paprika. Bake at 375° for 20 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : You can not get enough of this dish!!!
Formatted for Mastercook by Bob b1744@aol.com

Title: Tomato Bowl
Categories: Diabetic, Side dishes, Vegetables
Yield: 8 servings

1/4 c Parsley, fresh; chopped 1 ts Sugar
1/4 c Oil, vegetable 1/4 ts Pepper
2 tb Vinegar, cider 1 Garlic clove; minced
2 ts Mustard, prepared 6 sm Tomatoes; firm, ripe,
sliced
1 ts Salt

Combine the first 8 ingredients, mixing well.

Place tomato slices in serving bowl, and pour dressing over all.
Cover and let stand at room temperature 20 minutes before serving.

SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by
Nancy Coleman.

MMMMM

Title: GRILLED CHICKEN SALAD WITH CILANTRO PESTO MAY
Categories: Poultry
Yield: 8 Servings

1 1/2 lb Boneless skinless chicken
Breasts
1/4 lb Poblano peppers — roasted
And diced
1/3 lb Red, yellow, and green bell
Peppers — roast, peel,
Dice
2 Stalks celery — minced
1 Granny Smith apple —
Minced
1 tb Lime juice
3/4 c Cilantro Pesto — See
Recipe
1 1/2 c Mayonnaise
1 bn Fresh cilantro — chopped
1 ts Salt
1 ts Black pepper

Grill the chicken, preferably over wood. Chill and
dice. Mix in the remaining ingredients and season to
taste with salt and pepper.

See the recipe “Cilantro Pesto” in this cookbook for
ingredients and

directions for preparing the Cilantro Pesto.

CHEF’S NOTE: All the peppers used should be roasted
and diced. The bell pepper mixture should consist of
equal parts red, yellow, and green peppers, roasted,
peeled, and diced. Total amount of bell peppers should
equal 1/3 cup.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

From: Date:

—–

MR. ERNIE’S CLAM DIP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mrs. Roland Wolf — (Jan Haley)
8 ounces Cream cheese — softened
1 cup Sour cream
1/4 teaspoon Cayenne
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
2 tablespoons Green onion — chopped
1 1/2 tablespoons Lemon juice
1 tablespoon Parsley — chopped
2 cans Minced clams — drained
-5 ounce cans)

A favorite dip during hurricane parties in Galveston.

Put all ingredients in blender in order given and blend thoroughly.
Store in a jar in the refrigerator.
Serve with any type chips or raw vegetables.

Formatted for Meal Master by Margaret Garland DFYX18A Source: The Best
Little Cookbook in Texas Junior League of Abilene

– – – – – – – – – – – – – – – – – –

Chocolate Babka

Recipe By : Richard A. Ifft
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
5 tablespoons butter or margarine (+extra for greasing)
1/4 cup lukewarm water
1 pkg. active dry yeast
6 tablespoons sugar
1 teaspoon salt
5 cups (to 6 cups) unbleached flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts or pecans

Place milk in a small saucepan and heat it just to the point where it
is ready to boil. Remove from heat, and add the butter or margarine,
and cool. (It can be cooled for 10 minutes in refrigerator.)

Generously grease the bottom, middle, and sides of a standard-sized
tube or bundt pan.

Place water in a large bowl and sprinkle in the yeast.

Add the milk mixture to the yeast when the milk mixture is definitely
cool to wrist temperature; then add sugar and salt.

Add flour, one cup at a time, mixing after each addition.

After all the flour is mixed in, knead for 5 to 10 minutes on a floured
surface. Add small amounts of flour, if necessary to keep the dough
from getting too sticky to handle.

Clean and grease the bowl. Add kneaded dough, and oil or butter the
top surface. Place it in a warm place to rise until doubled; this will
take approximately 2 hours.

Place chocolate chips in food processor with steel blade, or a blender,
and grind them until they resemble coarse meal. Transfer to a small
bowl and combine with the cocoa. Sprinkle 1/3 cup of this mixture into
bottom of the greased pan and then sprinkle in the chopped nuts.

When the dough has doubled in bulk, punch it down and then knead it for
5 to 10 minutes on the floured surface.

Roll the dough into a large oval with a rolling pin: 9-10 inches wide
at the middle, and 16-17 inches long.

Leaving a 1/2 inch rim around the outer edge, sprinkle the remaining
chocolate filling as evenly as possible over the dough. Roll it
tightly along the long edge, pinching the edges to seal them.
Carefully lift the babka and ease it into the pan, making as even a
circle as possible. Pat it firmly into place, and seal the two ends
together with a bit of water and a good pinch.

You can either let it rise at room temperature 45 minutes and then bake
it, or wrap airtight in a plastic bag and refrigerate (up to two days)
until you are ready to bake.

Preheat oven to 375 degrees. Bake 45 to 50 minutes, or until it sounds
hollow when thumped.

Remove chocolate babka from the pan and invert onto a plate, so the
chocolate-nut coating ends up on top. Cool at least 30 minutes.

– – – – – – – – – – – – – – – – – –