Title: Oranges in Wine
Categories: Desserts, Fruits, Party
Yield: 8 servings

3/4 c Sugar
1 Cinnamon
1 c Water
4 Lemon slices
1 c Red wine

Heat sugar water until sugar dissolves. Add remaining ingredients
and bring to boil. Simmer 15 minutes, strain and pour over oranges.
Chill at least 4 hours. Present in crystal bowl.

MMMMM

Title: Peanut Butter Crunchies
Categories: Cookies
Yield: 4 servings

1 c Packed Brown Sugar 1 c Margarine or
Butter,Softened
2/3 c Crunchy Peanut Butter 1 Large Egg
1 ts Vanilla 1 1/2 c Unbleached
All-purpose Flour
1/2 ts Baking Soda 1/4 ts Salt
3/4 c Crushed Whole Wheat Flakes

Mix brown sugar, margarine, peanut butter, egg and vanilla. Stir in flour,
baking soda and salt. Cover and refrigerate at least 2 hours.

Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in cereal.
Place about 2 inches apart on ungreased cookie sheet. Bake until almost no
indentation remains when touched, 12 to 13 minutes.

Makes about 4 1/2 dozen.

—–

Title: Peanut Butter Pinwheel Cookies
Categories: Cookies, Chocolate
Yield: 24 servings

1 c Shortening 2 1/2 c Flour
1 c P-nut butter 1 t B-soda
1 c Brown sugar 1 t Salt
2 lg Eggs 12 oz SEMI SWEET MORSELS

Cream the shortening, p-nut butter, brown sugar , and eggs together.
Sift in the flour, soda, and salt. Mix well.
Divide the mixture into halves and roll each half out between layers
of wax paper or saran. Melt 1 12oz pkg of semi sweet morsels over hot
water. Spread half of chocolate over each half of the cookie mixture
and roll up as you would a jelly roll, wrap up in the wax paper and
chill thoroughly.
Preheat oven to 350 deg. Slice rounds from the roll and place on
ungreased cookie sheet and bake for 8-12 minutes or until slightly
browned on bottom edges.
[ C Potter ] cpotter@usa.pipeline.com

—–
Sorry about the mixup , I sent the file as an attatchment so it went out
as a binary.
This is the text . Hope you all find it tasty.

—

Carl M Potter

Title: THE STRAUSS FAMILY’S TIPSY SQUIRE PUDDING
Categories: Desserts, Tex-mex
Yield: 10 servings

20 Ladyfingers or strips
-of sponge cake
1 1/2 c Blanched, split almonds
1/2 lb Golden raisins
1/2 c Plus 2 tbs bourbon, divided
3/4 c Sugar
3 tb Cornstarch
2 tb Flour
1/4 ts Salt
4 c Milk, scalded
3 Eggs, separated
1 ts Vanilla extract

Line bowl with ladyfingers on bottom and sides in a
single layer and set aside. Reserve remaining
ladyfingers. In a medium-size bowl, soak almonds and
raisins in 2 tablespoons of bourbon and set aside.
Scald milk (heat until bubbles form at edges) and set
aside. Combine sugar, cornstarch, flour and salt in
top of a double boiler over simmering water on
medium-high heat; whisk in scalded milk, stirring
well. Reduce heat, cover pan and cook for 15 minutes,
stirring often. Beat egg yolks and egg whites in
separate bowls with clean beaters.
Remove pan from heat and pour a little of the milk
mixture over the egg yolks. Mix well then return egg
mixture to pan. Cook for 2 minutes longer, whisking
constantly until smooth. Whisk in vanilla and
remaining 1/2 cup of bourbon. Fold in beaten egg
whites. Pour one-third of the custard over ladyfingers
in bowl. Sprinkle with one-third of the almond/raisin
mixture, then add a layer of ladyfingers on top.
Repeat layers until bowl is almost full, finishing
with a layer of lady fingers. Garnish as desired.

—–

Chocolate Freezer Cake

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Frosting/Filling Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 gr dark chocolate
200 gr margarine
7 eggs
6 tablespoons sugar
1/2 cup nuts — finely chopped
2 tablespoons matzo flour — or breadcrumbs

Separate eggs. Beat yolks lightly with fork. Melt chocolate and margarine,
add yolks. Beat whites with sugar until stiff, fold in chocolate mixture.
Divide in half and pour one half into a greased 26cm spring form. (nb.,
I’d probably use a cake tin 🙂
Bake for approx 15 minutes or until dry on top. Cool for a few minutes,
then pour over second half of mixture. Freeze immediately. If placed in
deep freeze, take out at least 30 mins before serving.

– – – – – – – – – – – – – – – – – –

Title: CHINESE: CHINESE BARBAQUE PORK (CHAR SIEW)
Categories: Main dish, Chinese, Pork, Ethnic
Yield: 4 servings

—————————SAUCE—————————
1 tb Hoisin sauce
2 tb Soy sauce
1 ts Seseme oil
1 Fresh garlic finely chopped
4 tb Sugar
1/2 ts Salt pepper

——————LB PORK ROAST BONELESS——————

Slice pork into strips approximately 1 1/2 in. thick,
5-6 in. long, and 1/2 in. wide. Combine all the
ingredients for the sauce and mix well. Marinate pork
strips in sauce for a minimum of 2 hours. Bake in
pre-heated oven 375 deg for 25 minutes. Turn meat over
and bake for an additional 25 minutes.

—–

Title: KANG BOA CHICKEN
Categories: Chinese, Poultry, Ethnic
Yield: 2 servings

3/4 lb Chicken breasts, boneless
1 Eggs
1 ts Cornstarch
2 tb Peanut oil
3 Onions, green
1 tb Peanut oil
1 tb Ginger, chopped
2 ea Garlic cloves, crushed
1 tb Sherry
3 tb Soy sauce
1/2 tb Sugar
1/4 c Stock, chicken
1/2 tb Vinegar, white
1 1/2 tb Water
1 c Peanuts

Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and
cornstarch; add salt and white pepper to taste. Set
aside to marinate for 30 minutes.

Add oil to wok and tilt pan to distribute. When
temperature reaches 350, add chicken and stir fry
until 80% tender. Drain.
Cut green onions into 1/2″ pieces. Dry wok, add
green onions, oil, ginger, and garlic. Stir fry for 1
minute, then add chicken and stir together. Add
sherry, soy sauce, sugar, chicken broth, white
vinegar, and cornstarch dissolved in water. Stir in
fried peanuts and stir fry until chicken is fully
cooked.

Serve immediately with rice.

This recipe was developed by Executive Chef Wei Zhong
Xin. Nine Dragons at Epcot Center
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

Border Tart (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
2 oz Butter
2 oz Dark soft brown sugar
1 Egg, beaten
5 oz Mixed dried fruit
1 oz Walnuts, chopped
1 oz Glace cherries, chopped
FOR DECORATION
4 oz Icing sugar
1 tb Water

Set oven to 375F Gas 5. Grease a 7 inch round flan
tin. Gently melt the butter and sugar together in a
pan. Remove from the heat and leave to cool. Meanwhile
roll out the pastry on a floured surface and line the
flan tin

From ray.watson@ukonline.co.uk Thu Aug 22 11:21:35
1996 Posted to the mm-recipes mailing list by
“ray.watson”

– – – – – – – – – – – – – – – – – –

2 heads of celery
2 large onions
2 carrots
bunch of parsley stalks
10 cups water

Clean and prepare the vegetables, chop coarsley and boil in the water for 30
mins. Leave to cool, then puree the mixture and pass it through a sieve.
Discard the vegetable debris and store the stock in a sealed container in the
frige.
Note: It will keep happily for a couple of weeks, or may be frozen for up
to 3 months. Indicators of V and P, meaning Vegan and Complete Protein.

Source: The New Vegetarian by Colin Spencer–‘

CHEESE FONDUE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
2 c Dry white such as sauterne
1 t Season salt
1 tb Butter

Place in top part of double boiler and place directly
on burner and bring to boil. Put pan in bottom of
double boiler and add 4 cups swiss american cheese.
Add 3 Tbl. cornstarch, softened with water. Stir until
cheese melts. Put into fondue pot.

Source: My recipe box

Courtesy of: Joann Pierce

– – – – – – – – – – – – – – – – – –