Title: Impossible Banana Cream
Categories: Desserts
Servings: 8

Ingredients
1 c Milk
1/3 c Margarine, melted
1 ts Vanilla
3 Eggs
1 1/2 c Sugar
1/2 c Bisquick
2 Bananas, sliced
1 c Whipping cream, chilled
2 tb Sugar, confectionary

Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine,
vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds.
Pour into plate.

Bake about 30 min. Arrange bananas on pie. Beat whipping cream and
powdered sugar until stiff. Spread over top of pie, covering bananas.
Suggestion: Slice bananas after pie is baked and just before covering with
whipped cream.)
FOOD AND WINE CLUB
JAN CARGILL (VHPK03A)

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Cheesecake Pie

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pie
Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups graham cracker crumbs — ~18 squares *
1/3 Cup butter or margarine — Melted
16 ounces cream cheese — Softened
1/2 Cup sugar
2 eggs
1 Teaspoon vanilla extract
1 Teaspoon lemon juice, bottled
1 Cup sour cream
2 Tablespoons sugar
1/2 Teaspoon vanilla extract

Combine crumbs and butter. Firmly press into bottom and up the sides of a 9″
pie plate. Chill. Blend cream cheese, sugar, eggs, vanilla and lemon juice.
Pour into prepared crust; bake at 325 degrees for 25 minutes. Remove from
oven. Cook 5 minutes. Meanwhile, in a small bowl, combine sour cream, sugar
and vanilla. Spread over pie, bake 5 additional minutes. Cool to room
temperature; refrigerate at least 5 hours.

*Or use a 9″ prepared graham cracker pie crust.

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Spicy Vegetable Lo Mein

Recipe By : VegTimes
Serving Size : 3 Preparation Time :0:30
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces soba noodles (or other flat Asian noodles)
2 teaspoons hot chili oil
2 teaspoons grated fresh ginger root — or bottled
2 cloves garlic — minced
3 1/2 ounces shiitake mushrooms, caps thinly sliced — stems
discarded
1 medium red bell pepper, cut in?? short thin strip
2 cups chopped bok choy leaves and stems
1/2 cup canned vegetable broth
6 ounces snow peas
2 tablespoons tamari or soy sauce
2 tablespoons seasoned or regular rice vinegar
1 tablespoon dark-roasted sesame oil
1/4 cup chopped peanuts or cashews — optional

Cook noodles according to package directions.
Meanwhile, heat oil in large deep skillet or wok over medium heat.
Add ginger and garlic; cook 30 seconds.
Add mushrooms, bell pepper, and bok choy; cook 3 minutes, stirring
occasionally.
Add broth and snow peas; simmer until vegetables are crisp-tender, stirring
occasionally, 3-5 minutes.
Add tamri and vinegar.
Drain noodles; add to skillet with vegetables.
Add sesame oil; cook 1 minute, tossing well.
Sprinkle with peanuts or cashews, if desired.

Makes 6 servings.
Per serving 239 cal / 10g prot / 4g fat / 45g carb / 0 chol / 449mg sod / 8g
fiber
Vegan

[We found this was dinner for two and lunch for one.]

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Title: Dip and Sprinkle
Categories: Cookies, Dips
Yield: 60 servings

———————————–COOKIE———————————–
2 1/3 c Sifted flour 1 ea Egg yolk
1/4 ts Salt 1 ts Vanilla
1 c Butter softened 1 c Finely ground almonds
2/3 c Sugar

————————-CHOCOLATE DIPPING MIXTURE————————-
6 oz Semi-sweet chocolate chips 1 tb Hot water
3 tb Butter 1 x Choc. or candy sprinkles

1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg yolk,
and vanilla. Beat until light and fluffy. Gradually add flour and salt
mixture and almonds, mixing until well blended.
2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in
wax paper. Refrigerate until firm, at least two hours.
3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler,
mark each log at 1/4 inch intervals. With a sharp thin knife, cut into
slices and put onto prepared cookie sheet, one inch apart.
4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet
and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot water,
melt chocolate chips and butter. Stir in hot water.
6. Lay sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper.
7. If using sprinkles, dip a few cookies and then sprinkle while
chocolate is still wet. Let dry at least one hour.
from: _Cookiemania_

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GREEN OLIVADA

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups (20 ounces) pitted good quality green olives
4 peeled cloves garlic
1/2 cup extra virgin olive oil (if the olives are packed
in oliv
— -then use the oil from the jar)
2 tablespoons lemon juice
Salt and freshly ground black pepper

Puree all of the ingredients in a food processor; season to taste with salt
and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top
to preserve; refrigerate for 2 weeks or freeze for longer.

Yield: 2 cups

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Title: Fig Walnut Puffs
Categories: Desserts
Yield: 6 servings

22 California dried figs
— stewed, drained
5 Egg whites
1 ts Vanilla extract
3/4 c Sugar
1/2 c Broken walnut meats
Sweetened whipped cream
-OR- top milk

Set aside 6 whole stewed figs for topping. Puree or mash remaining figs,
snipping off stems first. Whip egg whites until very stiff. Add vanilla,
then slowly whip in sugar. By hand, fold in figs and broken walnut meats.
Place in _unbuttered_ baking pan or casserole and bake in moderate oven
(325 F.) for about 45 minutes or until puffed and delicately firm. Serve
while warm in dessert dishes and top each with whole fig and walnut half.
Pass sweetened whipped cream or top milk.

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

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Baked Catfish a la Meuniere

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 Catfish fillets (4-5oz ea)

1 Egg

1 tb Water

1/2 c Cracker meal

1/4 c Parmesan cheese

1 tb Lemon and herb seasoning

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Title: PAXIMADIA: GREEK WALNUT COOKIE SLICES
Categories: Cookies, Ethnic
Yield: 1 servings

1 c Oil
1 1/2 c Sugar
3 Eggs
4 c Flour
2 1/2 ts Baking powder
1 ts Cinnamon
1/2 ts Allspice
1/2 c Walnuts or almonds chopped
1 ts Anise ( optional )

These are very similar to biscotti but are not
necessarily twice baked. I make this at Christmas time
for my Greek friends . Beat oil and sugar until
smooth. Beat in eggs one at a time. Combine remaining
ingrdients and mix into creamed mixture with wooden
spoon. Form dough into 4 oval loaves on baking
sheet.Score into 1/2 inch slices. Bake 325 for 25
minutes or done. Slice completly through while warm
and cool completely. These freeze well. If you want a
harder cookie you can return just baked cookie to
oven, reducing heat 200 and bake 20 minutes longer.

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ANNIE MAE JONES’ HAM AND BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c White beans,dried
2 qt Water,more if needed
1 Bone from baked ham*
1 Bay leaf
3 Parsley sprigs
1 Onion,large,mild**
Salt
Pepper

* – leftover ham bone with plenty of leftover meat.
** – peeled quartered.
1. Cover the beans with water and soak overnight.
2. Drain beans and place in soup pot, add water, ham
bone, bay leaf, parsley, onion. Bring to a boil, then
lower heat, partially cover, and let simmer very
gently until the beans are tender. Add more water if
needed. Remove and discard bay leaf. Remove ham bone,
cut off all meat, and return it to the pot. Remove
about 1 cup of the beans and a little bean liquid.
Mash to a paste and stir this into the pot to thicken
soup. Add salt and pepper to taste. If desired, thin
soup with milk.

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Title: OYSTER BEEF B1
Categories: Chinese, Meats, Main dish
Yield: 4 servings

1 lb Beef; sliced 1/4-in. thick
-(2 x 1 in. pieces)
1/2 c Scallions, white sections
-only, cut to 1 in. lengths
1/4 ts Salt
1/2 ts Soy sauce
1 ts Cornstarch
1 ds Sugar
2 tb Vegetable oil
2 tb Oyster sauce
1/4 c Chicken stock
1/4 ts MSG (optional)
1 tb Each cornstarch water
-made into a paste

In mixing bowl, combine salt, soy sauce, 1 tsp.
cornstarch sugar. Blend thoroughly add sliced
beef. Marinate 5 minutes. Add oil to pre-heated wok or
skillet. Add beef, scallions, oyster sauce.
Toss-cook at high heat 3 minutes. Add chicken stock,
MSG, and cornstarch/water paste. Mix toss until
gravy thickens has coated the beef scallions.
Serve very hot.

Temperature (s): HOT Effort: AVERAGE Time: 00:20
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE WINE

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