Classic Cantonese Cream of Peanut Pudding

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Peanut butter
2 tablespoon Cornstarch mixed with 2
3 cup Water
Tbsp water
1/3 cup Packed brown sugar
Chopped — roasted peanuts
3 tablespoon Half and half or whole
for garnish
milk
Mint sprigs for garnish

Place peanut butter, water, sugar and half and half in a 2 quart glass measure.
Cover with vented plastic wrap. Stirring midway through cooking, microwave on
high for 8 minutes or until mixture begins to boil. Whisk until well combined.
Stir in cornstarch mixture and microwave on high for 8 minutes or until
thickened. Ladle into bowls and garnish servings with peanuts and mint leaves.
Makes 6 servings.
Converted by MMCONV vers. 1.00

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Title: HOLIDAY TRUFFLES
Categories: Candies, Chocolate
Yield: 40 servings

3 pk Semisweet chocolate chips6oz
1 cn Sweetened condensed milk
2 tb Almond flavored liquer
1/4 ts Almond extract
2 tb Orange liquer

In heavy, medium sized pan, over low heat, melt chips with sweetened
condensed milk. Remove from heat, divide into 2 bowls. To one bowl,
add almond liquer and almond extract, To the other bowl,add orange
flavored liquer. Chill 1 hour. Shape into one inch balls.Roll in
coating. Chill until firm ( 1 hour) Store covered at room temperature

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CHEESE AND BEER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Finely chopped bacon
1/2 Green bell pepper, chopped
-fine
1/2 c Chopped celery
1/2 md Onion, chopped fine
2/3 c Flour
1 Stick butter
3 qt Milk
1 Pimiento, drained and
-chopped
1 c Chicken bouillon
1/2 ts Garlic powder
1 1/2 lb Cheddar cheese, grated
1/2 lb Provolone cheese, grated
1/2 c Beer
1/4 c Chopped parsley
Salt and pepper to taste

Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2
oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a
roux by mixing flour and butter over a warm burner of the stove. When it
starts to brown, add milk slowly, mixing all the while.

Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic
powder. Heat over medium heat. (High will scorch milk). When the milk
mixture reaches a medium temperature, add the cheeses and stir until
cheeses liquefy.

Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20
minutes. Just before removing soup from stove, mix in parsley for color.
Add salt and pepper to taste.

Freezes well.

Makes 1 gallon or 10 servings.

Source: Kelly’s Restaurant, in The Orlando Sentinel, 10/24/91

Posted by Cindy Tarsi. Courtesy of Fred Peters.

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Title: Pina Colada Popcorn
Categories: Snacks
Servings: 6

8 c Popped popcorn (about 1/3 to
-1/2 unpopped)
2 tb Butter or margarine
1/3 c Light corn syrup
1/4 c Instant coconut cream
-pudding mix
3/4 ts Rum extract
1/2 c Diced dried pineapple or
-candied pineapple
1/2 c Coconut, toasted

To toast coconut, spread coconut in a thin layer on a shallow baking pan.
Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring
often.

Remove all unpopped kernels from popcorn. Place popped popcorn in a
buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree
oven while making the coating.

In a small saucepan melt the butter or margarine. Remove saucepan from
heat. Stir in the corn syrup, pudding mix, and rum extract. Remove
popcorn from oven. Pour the syrup mixture over the popcorn. With a large
spoon, gently toss the popcorn with the syrup to coat.

Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove
popcorn from oven and stir in the dried pineapple and the coconut. Bake
the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a
large piece of foil. Cool the mixture completely. Serve popcorn
immediately or store, tightly covered, in a cool, dry place. Makes about
16 (1/2 cup) servings.

Nutrition information per 1/2 cup serving: 73 cal., 3 g fat, 4 mg chol., 1g
pro., 12 g carbo., 0g fiber, and 40 mg sodium.

MMMMM

Title: Frosty Orange Pie
Categories: Desserts, Pies
Yield: 1 9-inch pie

——————————–CRUMB CRUST——————————–
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 c Flaked coconut
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted

———————————-FILLING———————————-
1 qt Vanilla ice cream, soft
1/4 c Orange juice concentrate
— (frozen), thawed
1/4 c Toasted flaked coconut

For crust, heat oats in shallow baking pan in preheated moderate oven (350
F.) about 10 minutes. Combine oats, coconut, sugar and butter, mixing
until crumbly. Firmly press onto bottom and sides of a 9-inch pie plate.
Chill.

For filling, spread half of the ice cream in pie shell. Drizzle with 2
tablespoons of the orange juice concentrate. Repeat layers once.
Sprinkle with toasted coconut. Freeze until firm.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

MM: Vegetable Lasagna Roll-Ups

Title: Vegetable Lasagna Roll-Ups
Categories: Pasta
Yield: 1 recipe

————————- FILLING————————-
1 c Part-skim ricotta cheese
1/4 c Part-skim mozzarella cheese
1/4 c Freshly grated Parmesan
-cheese
8 oz Fresh spinach, washed and
-coarsely chopped
1 cn (15 oz) white kidney beans
-drained and rinsed
2 tb Fresh chopped oregano
2 tb Fresh chopped basin
8 oz Raw lasagna noodles

—————————SAUCE—————————
3 ts Extra-light olive oil with
-a dash of sesame oil
2 c Chopped onions
2 Cloves garlic, peeled,
-chopped
2 c Finely diced eggplant
1 lg Red bell pepper, seeded
-and finely diced
2 tb Low-sodium tomato paste
1/4 ts Red pepper flakes
1 c Red wine
1 cn (16 oz) whole tomatoes
-with liquid
1 tb Freshly squeezed lemon juice
1/2 ts Freshly ground salt
1/2 ts Freshly ground black pepper
2 tb Freshly grated Parmesan
-cheese

Combine in a large mixing bowl the three cheeses, the
spinach, half the beans, half the oregano, and half
the basil. Set aside.

Cook the noodles al dente. Cool them under cold water
when they’re cooked the way you like them.

Preheat the oven to 350F. Pour 1 teaspoon of the oil
into a large skillet over medium-high heat and fry the
onions and the garlic for 5 minutes, stirring often.
Transfer half to the spinach and cheese filling and
set the other half aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a
medium heat, cook the eggplant for 8 minutes, stirring
often. It’s important that the bottom of the pan does
not scorch. Spoon the cooked eggplant into the filling
mixture and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium
heat, cook the red bell pepper for 3 minutes. Spoon
the cooked pepper into the filling mixture. Wipe the
pan clean.

Add the tomato paste to the same pan and, over medium
heat, cook until it turns brown–about 5 minutes. It
is very important it doesn’t burn but just browns.
Stir in the red pepper flakes and the wine, bring to a
boil, lower the heat to a simmer and reduce the liquid
by about one fourth–about 15 minutes. Add the canned
tomatoes and their liquid, stirring until the tomatoes
break into pieces.

Add the remaining beans, oregano, basil, and reserved
cooked onions and garlic and cook for 5 minutes at a
very low simmer. Stir in the lemon juice, salt, and
black pepper and mix well.

Lay a lasagna noodle flat on a cutting board. Form 1/2
cup of the filling into a rough ball, lay on one end
of the lasagna and roll it up end to end. Repeat with
the remaining noodles.

Pour the sauce into a 9″ X 13″ baking pan. Place the
lasagna rolls on top, seam side down, and spoon some
of the sauce over them. Cover with aluminum foil and
bake for 40 minutes. Remove the foil, sprinkle with
Parmesan cheese and bake for 5 minutes.

—–

Title: No Bake Oatmeal – Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 36 servings

Anderson rhkm39a; part 1:
1/4 c Cocoa
2 c Granulated sugar
1/2 c Margarine
1/2 c Milk; part 2:
In:
1/2 c Peanut butter
3 c Quick oatmeal
1 ts Vanilla

Part 1: Stir and boil above ingredients 1 MIN. ONLY.
Remove from heat.

PART 2: Beat in PART 2 ingredients and Drop spoonfuls onto waxed paper
and let
stand until firm. Reformatted by: CYGNUS, HCPM52C

—–

Title: Vegetarian Spaghetti Sauce
Categories: Diabetic, Sauces, Vegetables
Yield: 8 servings

4 x Carrots, finely chopped 1 tb Leaf oregano, crumbled
Large onion, finely chopped 1 cn Tomatoes in juice (28 oz)
1 tb Olive oil 1/4 c Tomato paste
2 x Cloves garlic, finely minced 1/4 lb Fresh mushrooms, sliced
1 cn Kidney beans (19 oz.) 1 pk (10 oz) broccoli, thawed
1 cn Cannellini beans (19 oz.) 1/4 ts Pepper
1 tb Leaf basil, crumbled

Saute carrot and onion in oil in large non-stick saucepan till
softened, 5 minutes; add 1 to 2 tablespoons water if sticking. Add
garlic; saute 30 seconds. Add drained and rinsed beans, basil,
oregano, tomatoes (broken up), tomato paste and mushrooms; simmer,
covered 25 minutes to
mingle flavors. Add broccoli; cook 5 minutes. Add pepper. PER
SERVING: 3/4 cup = calories – 190, protein ~ 11 g., fat – 3 g.,
carbohydrate – 35 g., cholesterol ~ 0, sodium – 523 mg. FROM: Light
Easy Meals from Family Circle Magazine issue August 1992.

MMMMM

CINNAMON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Granulated sugar
3/4 ts Ground cinnamon
8 oz Pkg refrigerator biscuits
-quartered
1/4 c Melted margerine
Raisin and nuts (opt)

Preheat oven to temperature specified on biscuit
package. Grease a 6-muffin tin. Mix sugar and
cinnamon together. Coat biscuit quarters in sugar
mixture; divide equally into muffin tin. (Add nuts
and raisins if desired). Melt margerine; drizzle over
each “muffin.” Bake 8-10 minutes or until golden
brown. Serve warm.

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ONION SOUP WITH GORGONZOLA TOAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
3 lg Onions, chopped
4 Garlic cloves minced
3 tb Butter
2 tb Flour
1 t Dried thyme leaves
7 c Rich beef stock
1 tb Tomato paste
Salt and pepper to taste
2 oz Gorgonzola
4 sl French bread, toasted

Onion soup is a classic example of caramelization as a
flavour enhancer. This soup gets an added flavor boost
from the garnish–a slice of gorgonzola topped bread.

Cook onions and garlic in a large, heavy, covered soup
pot over moderate heat until they release their
moisture, about 10 minutes. Add butter and cook
uncovered, until onions are a rich golden brown, about
15 minutes. Add flour and thyme and cook 5 minutes
longer, stirring constantly. Add stock and tomato
paste. Simmer for 15 minutes. Season with salt and
pepper.

Place a 1/2-ounce slice of Gorgonzola on each piece of
toast and run under the broiler for 1 minute, or until
the cheese is bubbly. Ladle soup into warmed bowls and
float a gorgonzola toast on top of each. PER SERVING:
370 calories, 18 g protein, 41 g carbohydrate15 g fat
(8 g saturated), 36 mg cholesterol, 501 mg sodium, 4 g
fiber.

From an article by Andrew Schloss in The San Francisco
Chronicle, 5/6/91.

Posted by Stephen Ceideburg

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