From: pepersb@cuug.ab.ca (Brad Pepers)
Date: Wed, 3 May 1995 21:14:15 GMT

WARTIME CAKE
============
1 lb raisins
1 3/4 cup sugar
1/2 cup lard
3 cups cold water
4 cups flour
1 tbsp baking soda
3/4 tsp salt
1 tsp EACH cinnamon, cloves and nutmeg

Boil raisins in the cold water for 15 minutes. Add lard and sugar.
Stir to melt lard and dissolve sugar. Cool. Sift dry ingredients
together. Fold into raisin mixture. Pour into 2 greased loaf pans
and bake in slow oven (325 degrees) until done, approximately 1 hour
and 15 minutes.

Banana Topping: Slice bananas and add to egg whites. Beat until stiff.
A delectable substitute for whipped cream!

Hot Clam Dip

Recipe By : Los Angeles Times
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can minced clams — (8-ounce)
2 tablespoons butter
2 tablespoons minced onion
2 tablespoons catsup
Few drops hot pepper sauce
1 cup diced sharp Cheddar cheese
2 tablespoons chopped ripe olives
1 teaspoon Worcestershire sauce
1 loaf French bread — optional

Drain clams, reserving 1 tablespoon liquid. Melt butter in
skillet,add onion and cook until tender, but not brown. Add clams,
reservedliquid, catsup, hot pepper sauce, cheese, olives and
Worcestershire sauce. Cook until cheese is melted. Serve in chafing dish
with tortilla chips. To bake in bread loaf, cut horizontal slice
from top of short Frenchloaf. Hollow out and pour clam mixture in
cavity. Top with cut breadslice, wrap in foil and bake at 375 degrees
until cheese melts and breadis hot, 15 to 18 minutes. Makes 4 to 6
servings. Each of 6 servings contains about: 220 calories; 388 mg
sodium; 64 mgcholesterol; 16 grams fat; 4 grams carbohydrates; 15 grams
protein; 0.07gram fiber.

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CHEESE SAUSAGE BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild bulk pork sausage
1 sm Onion — finely chopped
1 cn Cheddar cheese soup — (11oz)
– undiluted
1/2 c Water
3 c Biscuit mix

Crumble sausage into a large skillet; add onion and
cook over medium heat until sausage is browned. Drain
well on paper towels.

Combine all ingredients, stirring until dry
ingredients are moistened. Drop batter by heaping
tablespoonfuls about 2 inches apart on lightly greased
baking sheets. Bake at 425 degrees for 15 minutes or
until lightly browned.

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

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SPICE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 Egg, well beaten
1/2 c Sugar
1 c Milk
1/4 c Melted shortening
1 t Ginger
1 t Nutmeg
1 t Cinnamon
3 ts Baking powder
1 t Salt

Sift flour, measure, and sift with spices, baking
powder, and salt. Combine egg, sugar, shortening, and
milk. Add dry ingredients. Beat only until smooth.
Fill well-oiled muffin tins 2/3 full. Bake in hot oven
(425 F) 15-20 minutes. 12 servings. Mrs. Charles
Colgrove, Jersey City, NJ.

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Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.

Title: SPICY GLAZED CHICKEN
Categories: Chinese, Chicken
Yield: 8 servings

Marinade:
2 lg Garlic cloves
1 Inch slice fresh ginger,
-peeled
6 lg Green onions (3 oz total)
Grated peel of 1 lemon
3 tb Hoisin sauce
3 tb Honey
3 tb Catsup
3 tb Soy sauce
2 tb White rice vinegar
1/2 ts Salt
Freshly ground pepper
3 lb Chickens, cut into serving
-pieces

For marinade: Mince garlic, ginger, onions, and lemon
peel. Add remaining ingredients and mix well.

Pour equal amount of marinade into 2 large plastic
storage bags. Transfer chicken pieces to bags and seal
tightly. Let marinate at room temperature for 3 hours
or refrigerate overnight (bring to room temperature
before cooking).

Position rack in center of oven and preheat to 450 F.
Line broiler pan or roasting pan with heavy-duty foil.
Arrange chicken in pan in single layer, skin side
down. Brush with marinade, coating well. Bake 20
minutes. Turn chicken over and baste generously with
marinade. Continue baking until glazed and nicely
browned, about 20 minutes. Bast chicken with any glaze
remaining in bottom of pan, arrange on platter and
serve immediately.

From Bon Appetite

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RIEWE SCHALES (TURNIP CASSEROLE) (AMISH)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Oct.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Turnip, grated
1 1/2 c Potato, grated
3/4 c Milk
1/2 c Low fat yogurt
1/2 c Whole grain bread crumbs
1/4 c Sunflower, olive, or
Safflower oil
2 md Onions, chopped
1 T Dried parsely
1/2 t Ground black pepper

1) Thoroughly mix all the ingredients, except the bread crumbs, in a large
bowl.

2) Pour the mixture into a lightly greased shallow casserole (23 cm or 9
inches). Then scatter the bread crumbs over the top.

3) Bake for 40 minutes at 375F (190C). Serve immediately.

** Variations **

Fry the bread crumbs in a small amount of oil, before scattering them over
the top of the dish.

Posted by ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue
#215, Oct. 6, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Title: Christmas Butter Cookies
Categories: Cookies, Holiday
Yield: 50 servings

1 c Butter
1 c Sugar
1 Egg
1 tb Milk
2 3/4 c Flour
1 ts Baking powder
1/4 ts Salt

Recipe by: Grandma
Cream butter, gradually add sugar and beat until light and fluffy. Beat in

egg, milk and vanilla. Combine flour, baking powder and salt. Gradually
add to creamed mixture.Chill for ease in handling. Roll out dough to 1/8″
thickness on lightly floured surface.
Cut with floured cookie cutters into desired shaped.
Bake on a cookie sheet in preheated 350 FA 8-10 minutes or until lightly
browned. remove to wire racks to cool.
Makes 4-5 dozen.

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Title: Saag Paneer
Categories: Main dish, Vegetables, Indian
Yield: 4 servings

1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 ts Dried fenugreek leaves
1 l Onion, finely sliced
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
2 ts Ground cummin
1/2 ts Ground turmeric
1 md Tomato, chopped
1 ts Salt
Juice of half a lemon

Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set
aside. Fry cheese to a golden brown and set aside.
Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion
and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric,
tomato, salt and lemon juice. Cook till oil comes to the surface and the
mixture smells fragrant.
Mix in the spinach and cook for further 5 minutes. Gently stir in the
cheese cubs, heat through and serve with rice and accompaniments.

Compiled by Imran C.

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Title: McDunnah Burgers
Categories: Ground beef, Burgers, Restaurants
Yield: 1 servings

———————-FIDDLEHEAD CKBK———————-
2 T Guacamole
1 oz Jack cheese, 1-2 slices
Grilled hamburger
Grilled bun

Fiddlehead Restaurant, Alaska.
Place burger on bun; top grilled with guacamole then
cheese.

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