Title: Extra Crusty Macaroni Cheese
Categories: Cheese/eggs
Yield: 4 servings

1/2 lb Macaroni
1 c White sauce
1 ts Prepared mustard
1 pn Cayenne pepper
1/2 lb Sharp cheddar ch.shredded
1 Salt to taste
1 Fresh ground pepper to taste
2 oz Munster cheese,thin sliced
1/4 c Fresh ground parmesan ch.
2 tb Breadcrumbs
1 tb Butter,cut in small pieces

Cook the macaroni in plenty of salted water until tender,8 to 10
minutes.Drain and cool under cold running water.Prepare the White
Sauce,and while still hot,toss all but two tables. of it with the
macaroni,mustard,cayenne,Cheddar,salt and pepper.Turn into a large
buttered casserole and top with the munster cheese.P Bake in a
preheated 375 deg.oven for 15 minutes,or until the top is crusty and
brown.Spread the remaining 2 tables. White Sauce over the top.Cover
with a layer of parmesan cheese mixed with the breadcrumbs.Dab with
the butter.Return to the oven for 10 more minutes.Place under high
broiler for 1 minute to brown the top and serve immediately.Makes 4
servings….

MMMMM

TOMATILLO-PAPAYA SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Tomatillos,peeled and rinsed
1/2 c Chicken stock
1 bn Cilantro,chopped
1 bn Green onions (tops only),
-chopped
1 tb Safflower oil
1 sm Papaya,peeled and seeded

From Casa Madrona Restaurant in Sausalito, Calif.

Simmer tomatillos in stock until tender. Saute
cilantro and chopped green onion tops briefly in 1
Tbsp. safflower oil. Mix all ingredients in blender
and puree until smooth. Strain and season to taste
with lime, salt and pepper. Serve with chicken or
seafood. Serves 4.

Nutritional analysis per serving: 78.9 calories; 3.6
grams total fat; (0.4 grams saturated fat); 0.9 grams
protein; 10 grams carbohydrates; 0.1 milligrams
cholesterol; 132.5 milligrams sodium.

– – – – – – – – – – – – – – – – – –

Title: MOUNDS MACAROONS
Categories: Cookies, Chocolate
Yield: 20 servings

1.00 c All purpose flour 1.00 ts Baking powder
0.25 ts Salt 0.67 c Sugar
1.00 pk Cream cheese (3 oz) -room temperature
0.25 c Unsalted butter (1/2 stick) -room temperature
1.00 lg Egg 1.00 ts Vanilla extract
0.75 ts Almond extract 0.50 ts Orange peel; grated
3.75 c Shredded sweetened coconut; -(ab. 12 ounces)
1.50 c Mounds bars (1/2-inch pieces -(ab. 7 1/2 oz)
4.00 oz Semisweet chocolate; chopped

SINCE THIS IS A FIRM DOUGH, THE MXCAROONS WILL HOLD THEIR SHAPE DURING
BAKING AND PRODUCE LARGE MOUND-SHAPED COOKIES (ABOVE CENTER) – APPREPRIATE
SINCE THEY CONTAIN PIECES OF MOUNDS CANDY BARS. Preheat oven to 275 deg.
Line 2 cookie sheets with parchment paper. Combine flour, baking powder and
salt in medium bowl. Using electric mixer, beat sugar, cream cheese and
butter in large bowl until fluffy. Beat in egg, vanilla, almond extract and
orange peel. Add flour mixture and mix just until combined. Sir in 2 1/2
cups coconut. Add Mounds pieces and stir until combined.

Spread 1 1/4 cups coconut on plate. Using 2 tablespoons dough for each
cookie, roll dough into 1 1/2-inch rounds. Roll each round in coconut.
Arrange rounds 2 inches apart on prepared cookie sheets. Bake until cookies
are puffed and coconut is light golden. about 35 minutes. Cool on cookie
sheets 5 min. Transfer to racks; cool completely.

Stir chocolate in top of double boiler set over simmering water until
melted and smooth. Remove from heat. Dip fork into melted chocolate and
drizzle lines of chocolate across tops of cookies. Refrigerate cookies
until chocolate sets, about 30 minutes. (Can be prepared 3 days ahead.
Refrigerate in airtight containers.) Serve cold or at room temperature.
Makes about 20.

—–

Title: Chicken Lo Mein
Categories: Main dish, Poultry
Yield: 4 servings

1 Whole chicken breast
— skinned and boned
1 tb Kikkoman Stir-Fry Sauce
4 oz Angel hair pasta (capellini)
1/3 c Kikkoman Stir-Fry Sauce
2 tb Vegetable oil; divided
1/4 lb Fresh snow peas; julienned
1 lg Carrot; julienned
1/8 ts Salt
2 ts Sesame seed; toasted

Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand
30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool
and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water;
set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same
pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add
sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all
ingredients are coated with sauce and pasta is heated through.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

CHEDDAR HARVEST FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 d Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese
4 c Italian bread cut in 1-inch
-cubes
4 c Assorted blanched
-vegatables, cut in
-bite-size
Pieces

In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
keep warm. Serve with bread cubes and assorted vegetables. This makes 4
portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991

– – – – – – – – – – – – – – – – – –

Baked Sweet Potato Chips

Heat oven to 350. Peel sweet potato (works with yams too) and slice
thin, as if for a thick potato chip. Cover a cookie sheet or baking
pan with foil, sprayed lightly with vegetable spray. Lay sweet potato
chips on the foil, rubbing each one slightly in the veggie spray. Then
lightly spray the tops with veggie spray, sprinkly with your favorite
spice (I use garlic salt or something called crazy salt). Bake for 20
minutes, turn, sprinkle that side, and bake for another 10 minutes.

Make a lot, because EVERYONE including small children, SO’s and
teenagers who usually stick up their noses at healthy food, tend to
like these. Hope this helps!

Marbleized Mint Bank

Recipe By : Christmas At Home By The Fireside
Serving Size : 20 Preparation Time :0:15
Categories : Holiday/Gift Ideas Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c semisweet mint-flavored chocolate pieces — or
semisweet
chocolate pieces
1 lb vanilla flavored candy — cut up
3/4 c candy canes or peppermint candies — crushed

Line a baking sheet with foil; set aside. In a double boiler, heat chocolate
pi
eces over low heat, stirring constantly, until melted and smooth. Remove from
h
eat. In a double boiler, heat candy coating over low heat, stirring
constantly,
until melted and smooth. Remove pan from heat. Stir in crushed candies.
Pour
melted coating mixture onto prepared baking sheet. Spread coating mixture to
a
bout a 3/8″ thickness; drizzle with melted chocolate. Gently zigzag a narrow
me
tal spatula through chocolate and peppermint layers to create a swirled effect.
Let candy stand several hours or until firm (candy can be chilled 30 minutes
or
until firm). Use foil to lift candy from baking sheet. Carefully break into
p
ieces. Store, lightly covered, for as long as 2 weeks. Makes about 1 1/4
pound
s.

– – – – – – – – – – – – – – – – – –

Hot Smoked Portabello Pizza With Goat Cheese And Green Sauc

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 portabello mushrooms — stems removed
2 tablespoons olive oil
salt and pepper to taste
green sauce:
1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves — roasted
2 tablespoons extra virgin olive oil
8 ounces coach farms goat cheese — sliced thin

Prepare smoker. Rub mushrooms with olive oil and season with salt and
pepper. Hot smoke for 10 minutes. Puree all sauce ingredients. Spoon
over mushrooms. Add slices of cheese, a little more sauce and smoke
for 5 more minutes.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: No-Bake Almond Chocolate Cookies
Categories: Cookies, Jaw
Yield: 3 Dozen

1 c Semisweet chocolate chips
1 c Butterscotch-flavored chips
3/4 c Sifted powdered sugar
1/2 c Sour cream
1 t Grated lemon peel
1/4 t Salt
1 3/4 c Vanilla wafer crumbs
3/4 c Chopped toasted almonds

In a microwave-safe bowl, combine chocolate and butterscotch chips.
Heat on high power in microwave oven 1 1/2 to 2 minutes until smooth
and melted when stirred. Stir in powdered sugar, sour cream, lemon
peel and salt until smooth. Blend in wafer crumbs. Refrigerate 15 to
20 minutes or until firm. Shape into 1 inch balls; then roll in
chopped almonds. Store in a covered container in refrigerator. Makes
about 3 1/2 dozen.

From The Austin American Statesman typed by jessann 🙂

MMMMM

Date: Fri, 25 Mar 94 13:01:46 EST
From: dean@underground.irhe.upenn.edu (Kareema Dean)

Lentils and Rice

1 cup short-grained brown rice
1 cup lentils (tiny french ones are my fave…)
1 carrot sliced/chopped
1 celery stalk sliced/chopped
1 onion “”
2 cloves of garlic crushed or 1 tsp garlic powder
2 tsp cumin ( or more!)
dash of cinnamon (optional)
1 tsp coriander
Salt to taste
1 bay leaf
minced parsley or coriander leaves are also good in it!

Throw all this in a pot with enough water to cover it all by about 1 inch.
Boil on medium heat, covered, for about 30-40 min or until the rice and
lentils are cooked. Check it regularly to make sure there is enough water.
Remove bay leaf! Let it sit about 5 min, covered to let any remaining
water absorb.