Title: GYUNIKU NEGIMAKI (STEAK AND ONION SPRING ROLL
Categories: Chinese, Appetizers, Meats
Yield: 8 servings

4 oz Slice Rump Steak
3 tb Teriyaki Sauce
2 Spring Onions w/ 3″ of stalk

PREPARE IN ADVANCE: Cut onions in half lengthwise, the
cut into 4″ pieces. Place the steak between sheets of
greasproof paper and pound into 1/8″ thickness. Cut
the steaks in half crosswise. Arrange the strip of
onions down the length of each piece of meat.
Starting with the wide end, roll into tight cylinders.
Secure with toothpicks. TO COOK: Preheat grill. Dip
rolls in Teriaki sauce and grill them 3″ from heat for
3 minutes. Dip again in sauce and grill for another 3
minutes. Remove toothpicks, trim ends, and cut into 1″
pieces. Stand each piece on end.

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Slab O Scabs^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 To 16 raisins
2 slices Bread
Butter or margarine
Seedless berry jam
—–TOOLS—–
Toaster
Plate
Butter knife

Tear raisins into variously sized scab like pieces and set aside.

Toast bread until golden brown.

Carefully place hot toast on a plate.

Spread each slice of toast first with butter and then with jam. Artfully
arrange scabs on jam and eat.
Serves 1 wounded worshiper.

Sicko serving suggestion: Surreptitously place a raisin scab on the gauze part
of a sterile, non-medicated, bandage and apply it to the clean, dry appendage
of
your choice. Then tell your intended victim that you’re so hungry you could eat
a scab.
Whip off your bandage and chow do
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Date: Mon, 07 Mar 94 21:22:58 EST
From: Christina Hulbe

This is quite tasty on baked potatoes, jicama butterhead or boston
lettuce salad, green veggies, etc.

Citrus Salsa (modified from San Fran Chronicle
several years ago)
1 medium navel orange
1 large lemon
2 Tbsp finely chopped fresh rosemary
juice of one lemon (about 2 Tbsp)
1 Tbsp sucanat

Peel zest from the orange lemon, leaving the
white pith intact on the fruit. Slice half the
zest into very thin strips, about 1/16 inch thick.
Discard remaining zest or save for another use.

Cut the peeled orange lemon, including pith,
into quarters. Put fruit into food processor
or blender coarsely chop.

Pour fruit into a small saucepan stir in
rosemary, juice, sucanat. Cook over medium heat
for 2 or 3 minutes. Remove from heat, stir in
zest, let cool. Spoon into a sterilized jar
and refrigerate. The salsa will keep for 7 to
10 days.

Grand Marnier Cranberry Muffins

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 24 Preparation Time :0:00
Categories : Breads – Quick Citrus
Cranberries Muffins
Spirits Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups orange juice
1/4 cup Grand Marnier liqueur
3/4 cup canola oil
2 cups chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons chopped orange zest
4 egg whites

Preheat oven to 400°. Combine the orange juice, Grand Marnier, and the oil
and set aside. In a large bowl, combine the flours, sugar, baking powder,
salt and orange zest. In another large bowl, beat the egg whites until
frothy. Combine the juice mixture with the beaten egg whites. Add the egg
mixture and the cranberries to the flour mixture, stirring just until moist.
Using a 1/4 cup measure, divide the batter among 24 muffin cups that have
been lined with paper cups. Bake for 25 minutes or until golden brown and
puffed.

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NOTES : MCformatting and posted by bobbi744@sojourn.com

Title: Secret Kiss Cookies
Categories: Cookies
Yield: 36 servings

1 c Butter 1 c Walnuts, chopped fine
2/3 c Sugar 1 Pkg chocolate kisses
1 ts Vanilla 1 c Powdered sugar
2 c Flour

Beat butter, sugar and vanilla at medium speed until light and fluffy. Add
flour and nuts on low speed until well-blended. Chill dough 2 hours. For
each cookie, use about 1 T of dough to encase one candy piece completely.
Place on ungreased cookie sheet. Bake at 350 degrees until set but not
brown, about 8- 10 minutes. Remove and roll in powdered sugar.

—–

title: potato soup with dumplings
categories: entree, soup
servings: 10

1/4 c unsalted butter
1 c onion
4 c water
3 lb new potatoes
1 c celery
1 t salt
1/2 t white pepper
2 t parsley
2 t unsalted butter
1/3 c flour
2 ea egg
1/4 t salt
1/8 t freshly grated nutmeg
1 c sour cream

heat butter in a stockpot, over a medium flame
add onions, heat and stir for 5-6 minutes
add water and bring to a boil
add potatoes, celery, 1 tablespoon salt, and pepper
bring to a boil, reduce heat, and simmer for 15-20 minutes meanwhile,
combine butter and flour-
mix well
beat in eggs, remaining 1/4 teaspoon salt, and nutmeg-mix well
drop by teaspoonsful into simmering soup
cover and simmer for 10 minutes
remove from heat, uncover, and gently stir in sour cream serve hot

—–

DUKE’S CLAM CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Potatos, new, diced
4 Ea. bacon slices, diced
6 tb Butter
3 Ea. celery ribs, diced
1 Ea. onion, medium, peeled
-and diced
2 ts Chopped fresh basil
1 t Dried marjoram
1 t Dried Italian seasoning
1/2 ts Dried thyme
2 ea Bay leaves
1 ea Pinch chopped fresh garlic
White, black and Cayenne
-peppers to taste
1/3 c Flour
4 c Whipping cream
1/2 c Half and half
1 1/4 c Clam nectar or broth
2 oz Clam concentrate (or 1
-addtl. c. clam nectar)
1 1/2 c Clams, chopped, fresh or
-frozen
1/4 ts Dill
2 tb Parsley, fresh, chopped

1. Blanch the potatoes in boiling water for 5
minutes, or until tender. Drain and set aside.

2. Cook bacon until transparent. Add butter, celery,
onion, basil, marjoram, italian seasoning, thyme, bay
leaves, garlic and peppers to taste. Cook until
vegetables are tender, about 10 minutes.

3. Stir in the flour and cook over low heat, 3 to 4
minutes. Stir in the cream, half and half, clam nectar
and concentrate. Heat to just under boiling.

4. Add potatoes and chopped clams. Bring to slow
boil and cook for 2 to 3 minutes. Discard bay leaves.
Stir in dill and parsley; serve.

Makes 8 servings.

Posted by Bob Stein. Courtesy of Fred Peters.

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Grilled Marinated Portobellos

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Portobello mushrooms — sliced

1/2 tsp Salt — or to taste
White pepper — freshly ground
1 tbsp Olive oil
—–MARINADE—–
3 oz Extra-virgin olive oil
2 Limes — juice of
1 Clove garlic — minced
1 sm Shallot — chopped
1 tsp Fresh rosemary — chopped
1 tsp Fresh parsley — chopped

Season mushrooms with salt, white pepper and olive oil to taste.
Grill over high heat for 4 min or until soft. Let cool.

MARINADE: In shallow platter, mix together marinade ingredients.
Add mushroom slices. Marinate at least one hour. Serve chilled.

Per serving: 503 cal, 50 gm fat, 0 mg chol, 544 mg Na. From the American
Mushroom Institute, in the Orlando Sentinel, 4/20/95.
Prodigy, Thomas Shepard (SKDR61A)
Shared on rec.food.recipes by Judi M. Phelps, 6/17/95.
Internet: jphelps@shell.portal.com

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Title: Light Sour Cream Dip
Categories: Diabetic, Dips
Yield: 1 servings

1 c 1% low-fat cottage cheese; 1 1/2 ts Lemon juice; fresh squezzed
2 tb Buttermilk; -or more to taste

In a blender, place cottage cheese, buttermilk and lemon juice. Blend
until smooth.
Adapted from “Diet for a Happy Heart” and appeared in the

San Diego Union Food Section, May 19, 1994

MMMMM

Title: Herb Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
1 tb Milk
2 tb Minced green onion
1 t Dry dill weed
1/2 t Dry tarragon

Cream together all ingredients.

MMMMM