Title: Peanut Butter Balls
Categories: Candies
Yield: 6 servings

1 1/2 c Peanut butter
2 c Icing sugar
1/4 c Butter/margarine , softened
1 ts Vanilla
2 c Semi-sweet chocolate chips
1/3 c Grated Parowax (sealing wax)

Mix first 4 ingredients together. Shape into 1 inch balls. (may be
shaped into logs). Melt chocolate chips and wax in small heavy
saucepan over low heat. Dip balls into choc/wax. Drain place on
waxed paper. Let cool and harden. ENJOY!

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Title: Gluten-Free Bread
Categories: Allergy, Diabetic, Breads/bm
Yield: 16 servings

1 ts Granulated sugar 2 tb Cornstarch
1/2 c Warm water 2 ts Gluten-free baking powder
1 Envelope active dry yeast 1 ts Salt
1 c Water 2 Egg whites
2 tb Minute tapioca 1/2 c Skim milk
2 c Whole bean flour 1 ts Poppy seeds
1/4 c Cornmeal

Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with
cornmeal and set aside.

Dissolve sugar in warm water in a small bowl. Sprinkle yeast over
top. Set aside for 10 minutes or until frothy. Stir well.

Combine water and minute tapioca in a saucepan. Bring to a boil.
Cook for 1 to 2 minutes or until thickened and clear.

Stir together bean flour, cornmeal, corstarch, baking powder and salt
in a mixing bowl.

In separate bowl, whisk together egg whites and milk. Whisk in yeast
and tapioca mixture. Stir into dry ingredients, beating until
smooth. Set aside for 10 minutes.

Turn out onto surface generously dusted with cornstarch. Dust hands
with cornstarch and sprinkle a little over dough. Knead 4 to 5 times
and fit into prepared pan. Brush top with milk and sprinkle with
poppy seeds.

Bake in 400 F oven for 45 minutes or until browned and loaf sounds
hollow when tapped. Makes 1 loaf, 16 slices.

Variations seed bread, herb bread, Foccacia pizza crust to be added
to recipe after testing.

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier Feb 94.

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Title: Pueblo Green Chile Stew
Categories: Beef, Main dish, Meats, Mexican, Stews
Yield: 20 servings

10 lb Stew meat — cubed
2 ga Water
2 tb Salt
5 c Green chiles — roasted and
Peeled,
2 ts Garlic powder
1/2 c Blue corn meal

Cover meat with water in a large pan, bring to a boil and simmer for 4
hours. Then add the green chiles, chopped, salt and garlic powder.
Mix the cornmeal in a little col;d water and stir in rapidly. When
the mixture has thickened, simmer for about 45 minutes.
Walt

Recipe By : Best from New Mexico Kitchens
Walt

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Chinese Fortune Cookies #1

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chinese Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/3 Cup Sugar
2 Tablespoons Corn Oil
2 Tablespoons Water
1/4 Cup Cornstarch

Have fortunes prepared in advance. Beat egg on low speed until frothy.

Beat in sugar, a little at a time, continue beating until mixture
is a very light yellow and thick. Fold in corn oil. Blend water and a
little of the egg mixture into cornstarch, then stir into the
remaining egg mix.

Heat heavy, well seasoned griddle to 350 deg, or until drops of water
bounce when dropped on the griddle. (For griddles without temperature
control, keep heat between low and medium). Drop heaping T of batter
on the griddle and spread with the back of a spoon to about 4 in.
wide and 1/8 in. thick. Cook until edges are slightly brown cookies
can be easily lifted from griddle with a spatula, 5 – 8 minutes. (If
cookies stick, bottoms need to be cooked a little longer). Turn
cookies carefully cook other side until light brown. Be careful to
keep temperature even. Place fortune paper on cookie as soon as it is
removed from the griddle.

Folding is easier to do than to describe, but the end result is
shaped like a horseshoe. Fold opposite edges together, forming a
semicircle.

Crease crosswise at the center of the straight edge to form a
flattened side, then bend the opposing corners together for the
traditional shape.

Set in a small glass or muffin tin until cookie cools and holds its
shape. Wipe griddle stir batter. Repeat.

Shared by Micheal Kean, Prodigy ID# VMXV03A

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Fresh Strawberry Mousse

Recipe By : Cooking With Bon Appetit – Light Desserts
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Fresh orange juice
1 Envelope Unflavored gelatin
1 Each Egg
1 Each Egg yolk
3 Tablespoons Sugar
6 Ounces Fresh strawberries — hulled
1 Tablespoon Framboise
1/3 Cup Whipping cream — whipped – soft peaks
Sliced strawberries — minced
Unsalted pistachios (garnish)

Oil one 3-cup mold (or two 1-cup souffle dishes fitted with foil
collars). Place orange juice in cup. Sprinkle with gelatin and let
stand until liquid is absorbed, about 5 minutes.

Meanwhile, combine whole egg, yolk and sugar in medium bowl
of electric mixer and beat at high speed until mixture is thick and
forms a ribbon when beaters are lifted, about 5 to 7 minutes.
Set aside.

Combine strawberries and Framboise in processor or blender
and puree until smooth. Set cup with gelatin mixture in small
pan of hot water and place over low heat until gelatin is
completely dissolved and clear. Stir into egg mixture. Blend
in pureed strawberries. Set bowl in larger bowl if ice water
and stir gently with rubber spatula until mixture is almost set,
about 10 minutes. Fold in whipped cream. Pour into prepared
dish (es). Refrigerate until set. If using mold, invert onto platter
before serving. Garnish top with berries and pistachios.

Title: Cauliflower and Spinach Salad
Categories: Salads, Vegetables, Side dish
Yield: 6 servings

3 c Cauliflowerets
1/2 lb Spinach

MMMMM————————–DRESSING——————————-
6 tb Vegetable oil
3 tb White wine vinegar
1 lg Garlic clove,crushed
1/2 ts Dry mustard
1/2 ts Salt
1/2 ts Dried basil
1/4 ts Pepper
1/2 c Slivered almonds

Rinse and drain cauliflower and cut into small flowerets. Wash and
trim spinach. Stack leaves and slice crosswise into 1/4-inch strips.
Place in a salad bowl along with caulifower. Cover and refrigerate
until serving time. In a jar, combine oil, vinegar, garlic, salt,
mustard, basil and pepper. Shake to blend well. Just before serving,
pour dressing over vegetables; add almonds and mix gently but
throughly.
Makes 6 servings.

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Canadian Provolone Mushroom Sandwiches

Recipe By : bjs
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork Ham
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 kaiser rolls
1 tablespoon bacon — uncooked and chopped
2 tablespoons onion — chopped
2 ounces mushrooms, canned — sliced and drained
12 slices canadian bacon — cut 1/4 inch thick
6 slices provolone cheese
6 slices green pepper
dash paprika

Split rolls, save tops to accompany the open-faced sandwiches. Set aside.
Combine bacon, onion, and mushrooms in a 2 cup glass measuring cup. Cook
uncovered in microwave oven about 2 minutes at HIGH or until onion is tender,
stir once.
Arrange 2 slices of Canadian bacon on each roll and top with bacon-mushroom
mixture. Top with cheese. Place 1 green pepper ring on each cheese slice;
sprinkle paprika inside of ring. Place sandwiches on paper towels or roast
rack. Heat uncovered in microwave oven for 4 minutes on MEDIUM or until cheese
starts to melt and meat is hot. Serve

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WHOLE WHEAT BREAD RECIPE (100%)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Judy Castleman VTJS99B
1 1/2 c Water
3 c Wheat flour
-100% stone ground whole
3/8 c Wheat gluten
3 tb Honey
2 ts Salt (heaping)
4 ts Dry yeast

Setting: Bread (not rapid mix) 1. Premix in a bowl whole wheat flour,
gluten and salt. 2. Pour lukewarm water (110 degrees F.) into bread
pan. 3. Sprinkle the yeast over the water in the bread pan. 4. Add
honey to water and spread around with spatula. 5. Add premix to bread
pan. 6. Turn the flour in each corner one time with a spatula. 7. Put
bread pan into your bread machine. 8. Select Bread from the menu 9.
Select color of bread you want …light or dark
After that push the start button and lock. That’s it. Hope this
has helped some…… Now I’m off out to the health food store to
get that gluten. From: Judy Castleman VTJS99B Reformatted by: CLM,
HCPM52C

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Title: Green Salad Tossed with Tomato Dressing
Categories: Salads, Main dish, Appetizers, Vegetables, Mark’s
Yield: 4 servings

MMMMM—————————SALAD——————————–
1 ea Romaine lettuce, torn
1 ea Scallion, chopped
1/2 ea Green bell pepper, diced
1 ea Celery stalk
1 ea Granny Smith apple, diced
1/4 c Walnuts, toasted

MMMMM————————–DRESSING——————————-
2 lg Ripe tomatoes
1/8 c Almonds, toasted
2 tb Lemon juice
1 tb Olive oil
1 ts Hungarian paprika
Salt pepper

Combine salad ingredients in a large salad bowl. Set aside.

Wash tomatoes place in a blender or food processor. Process until
smooth. Add the remaining ingredients process until the almonds are
smooth the rest of the ingredients have been well blended. Check
the seasoning. Place in a glass jar refrigerate until ready to
serve.

Toss prepared salad with dressing. You may not need to use it all.
Serve with lots of fresh Italian home-made bread for a refreshing
main dish salad in the summer.

VARIATION: Substitute pine nuts for the walnuts in the salad. Add a
couple of mushrooms if so desired.

Recipe by Mark Satterly

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Title: Asian Steak and Asparagus Noodle Salad
Categories: Salad, Beef, Resort
Yield: 4 Servings

1 lb Asparagus
2 Carrots
2 ts Vegetable oil
3/4 lb Beef sirloin, strips
3 cl Garlic, minced
1 ts Cumin, ground
1/2 ts Chili paste or hot sauce
1 tb Lime juice
1/2 lb Wide rice stick noodles
Coriander leaves

———————————-DRESSING———————————-
1/3 c Peanut butter
1/4 c Soy sauce
3 tb Lime juice
1 tb Sesame oil
2 tb Water
1 ts Sugar
1/2 ts Chili paste
1 cl Garlic
1/4 c Fresh chopped Coriander

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots
diagonally.

DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water,
oil, sugar, chili paste and garlic; stir in coriander.

In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili
paste for 2-3 minutes or until beef is browned but still pink inside. Add
lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat.

In large pot of boiling salted water, cook noodles, asparagus and carrots
for 4 minutes or until noodles are firm and vegetables are tender crisp.
Drain and cool under running water; drain again and add to bowl. Toss with
beef mixture until coated. Garnish with coriander

Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron,
high source fiber

Typed by James Lowey

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