PEANUT BUTTER CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Peanut butter, chunky or smo
2 tb Butter — melted
3/4 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Milk
6 oz Semisweet chocolate chips

Preparation Time: 0:40 1. Preheat oven to 350F. In a
large mixing bowl, combine peanut butter and melted
butter; stir until well blended. Mix in sugar, eggs,
and vanilla. Combine flour with baking powder and
baking soda. Add to peanut butter mixture along with
milk and chocolate chips. Stir just until combined. 2.
Spoon batter into 12 paper-lined 2 1/2- to 3-inch
muffin tins. Bake 20 to 25 mins, or until muffins
spring back when lightly touched in center. Serve warm
or at room temperature.

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Title: NASTY SPIDER CAKE
Categories: Cakes, Halloween
Yield: 1 Cake

1 Cake mix
1 pk Green jello prepared
Black frosting
8 Licorice sticks
8 Gumdrops

(once made as a tease for a woman who HATED spiders)

Take your average cake mix. Bake it up in 2 metal bowls–1 bigger
than the other. Once unmolded, cut the bigger one (the “body”) in
half, horizontally. CAREFULLY scoop out an adequate cavity in each
half. FILL with well-whipped set green Jello, and reattach the
halves. Frost black, arrange on serving platter. Use licorice stix as
legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the
cake is cut into, it spurts green goop, just like a real spider when
stepped on.

Why not add a red hourglass to the back and make it toxic? 😉

August 1994, Lars in Denmark

MMMMM

two cans of red kidney beans, drained and rinse.
1 package of yellow corn, barely thawed
one red onion, finely chopped
1/4 to 1/2 can of S W salsa (heat is up to you, I like mine mild)
1 bunch of cilantro (or as much as you like for taste) chopped
a little lemon juice
some balsamic vinegar

Toss it all together. This is one recipe that takes on flavor the longer
it sits. You can adjust the tastes (add sugar if you like it sweet).

KEN LAURA’S AMAZING IMPROMPTU SWEET-N-SOUR STIR-FRY
—————————————————–
Here’s what we put in it. As this was improvised, there were really no set
measurements, so I approximated them as best as I can remember.

1/4 c. chopped scallions
2 cloves garlic, minced
canola oil (sesame oil would work well, too)
About 1 c. snow pea pods, de-stringed
1 small yellow zucchini squash, sliced
1 1/2-2 c. broccoli (florets and stems, cut into small pieces)
10-12 oz. Straw mushrooms (we used canned, but you can use fresh too)
1/2 c. bean sprouts
1/2 c. water chestnuts
1/2 c. bamboo shoots
1/4 c. chopped red bell pepper

(this is where it gets weird)
1 small can pineapple chunks (unsweetened, be sure to save the juice)
1 small can mandarin orange slices
1 ripe mango, peeled, seeded, and sliced

Sauce: about 1 – 1 1/2 c. tamari
pineapple juice (leftover from the can)
3-4 Tbs. cornstarch (or enough to make desired thickness)
about 2 Tbs. water
2 tsp. grated fresh ginger

First to go in the wok was the oil, scallions, and garlic. Use enough
oil so that it’ll coat all the veggies but not make them slimy (I’d say
about 1/2 – 2/3 c.). Heat these ingredients until the garlic starts to
turn brown.
Then add the pea pods, squash, and broccoli. Cook about 3-5 min.
Then add the bean sprouts, water chestnuts, bamboo, and peppers. Cook
for a few more minutes, until veggies are slightly tender but still sort
of crisp.
Then add the pineapple, oranges, and mango. Cook about a minute, then
add the sauce. When the sauce starts bubbling, the stir-fry is done.

Serve over rice. Yum!

Unicorn Village’s Lentil Chowder

Recipe By : Unicorn Village, Adventura, Florida
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 cup carrot — diced
1 cup onion — diced
1/2 cup celery — diced
1 teaspoon curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 bay leaves
2 cups crushed tomatoes in juice
1 quart vegetable stock or water
2 cups lentils
salt and pepper
garlic croutons for garnish

Saute the carrot, onion, celery and spices in the olive oil for 3 to 5
minutes in a Dutch oven or soup pot over medium-high heat. Add the crushed
tomatoes, stock or water, and lentils and bring to a boil. Reduce heat to a
simmer and cook about 1 hour, or until lentils ar softened and soup is
thick. Season to taste with salt and pepper and serve with garlic croutons.
Makes 2 quarts.

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Oatmeal Cranberry Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A06
Serving Size : 1 Preparation Time :0:00=7F
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add
eggs and vanilla. Combine dry ingredients. Add to butter mixture and
stir until well blended. Add dried cranberries. Drop by teaspoonful
onto parchment covered baking sheet. Bake about 10 to 12 minutes, or
until lightly golden. Cool.

Yield: 5 dozen Oatmeal Cranberry Cookies

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Mom’s Pork Chops With Potatoes And Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Pork
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pork Chops
Potatoes
Salt
1 Can Cream Of Mushroom Soup
Water

Brown pork chops in skillet with small amount of oil. Slice raw potatoes into
baking dish, Sprinkle lightly with salt. Place chops on potatoes. Mix 3/4 can
of water with soup and pour mixture over chops and potatoes. Cover with foil.
Bake at 350 degrees for 1-1/2 hours.

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MILLET LOAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Breads Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Millet
3 3/4 c Water
2 ts Sea salt
1 1/2 c Peeled, finely diced carrots
1 c Finely diced celery
1 c Finely diced onions
1 Garlic clove — minced
2 tb Sesame oil
1 1/2 ts Dill weed
1 t Dried thyme
1 c Pistachio nuts (optional)
-OR- roasted sunflower seeds
3 tb Unbleached flour
3 tb Gluten flour

You can serve this versatile loaf for lunch or as an
appetizer. Place slices on a bed of Bibb lettuce with
vegetable garnishes and a light, creamy salad dressing.
**************************************************
*********

Rinse the millet and put it in a medium saucepan with
the water and 1/2 teaspoon sea salt. Cook the millet,
covered, over medium heat for about 30 minutes or
until soft; the millet should absorb all of the water.
(If the grains are too moist, the loaf will not bind
properly.)

Saute the carrots, celery, onions, and garlic in oil
for 6 minutes, or until the onions are translucent.
Add the seasonings, including the remaining 1 1/2
teaspoons of salt. Mix the cooked millet and the
vegetables together, along with the nuts or seeds, if
you wish. Mix the two flours together and add them to
the millet mixture, blending it well so the loaf will
hold together.

Lightly oil and flour a large loaf pan. Press the
millet mixture into the pan and bake in a preheated
oven at 400 degrees F for about one hour. (If the
millet mixture is warm when you put it in the pan,
reduce the baking time to about 45 minutes.) Allow
the loaf to cool for 10 minutes, then carefully remove
it from the pan. To avoid breaking the loaf, you may
wish to slice it while it is still in the pan.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
Mintzias

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Pasta and Bean Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Elbow macaroni,shells, etc
2 Tablespoons Safflower oil
Med Onion, chopped
Clove Garlic, minced
Green Bell Pepper, chopped
3 Cups Vegetable stock
6 Ounces Can Tomato Paste (2/3 cup)
15 Ounces Can Chick Peas, drained
16 Ounces Can Kidney beans, drained *
3/4 Teaspoon Black pepper
1/2 Teaspoon Summer savory
1/2 Teaspoon Thyme leaves
1 Dash Cayenne Pepper

GARNISH: grated Parmesan cheese, optional.

Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining
ingredients except macaroni. Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat.
Garnish if desired. Variations: – substitute or add other vegetables such as
chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and
1 t oregano for savory, thyme, and cayenne pepper.

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Nutr. Assoc. : 848 0 999 620 685 1567 1504 346 775 0 1336 1492 0

White Chocolate Egg Cream

Recipe By : webmaster@godiva.com
Serving Size : 2 Preparation Time :0:15
Categories : Godiva Chocolate
Company Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Ounces White Chocolate
1/4 Cup Light Corn Syrup
2 Tablespoons Orange Juice — freshly squeezed
—–Assembly—–
2 Cups Milk
1/2 Cup Seltzer

Make the white chocolate syrup:

1. Melt the white chocolate with the corn syrup and orange juice
according to the directions in the Chocolate Key. Whisk the white
chocolate mixture until completely smooth. Cool until tepid.

Assemble the egg creams:

1. Pour 1 cup of the milk into a 12-ounce glass. Top with a spritz
of seltzer so that the white foam reaches the top of the glass. Place
a spoon in the glass. Pour 3 tablespoons of the white chocolate
syrup into the glass, hitting the bottom of the spoon if possible,
and stir with quick strokes to blend the syrup into the milk
without deflating the foam. Repeat to make another egg cream.
Serve immediately.

2 servings.

PREPARATION: 15 minutes plus cooling time

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