Title: Tropical Fruit, Shrimp Pasta Salad *
Categories: Salads, Fruits, Pasta, Shrimp
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
6 oz Springs pasta
2 1/2 lb Shrimp; cooked
1 Mango
1 Papaya
20 oz Pineapple chunks; drained,
– unsweetened
11 oz Mandarin segments; drained
3 Green onions

————————-DRESSING————————-
1/2 c Cream
3 tb Coconut milk
1 1/2 tb Mayonnaise
1 tb Ginger; freshly grated
1 tb Lime juice

Add pasta to a large pan of rapidly boiling water;
boil, uncovered for 10 minutes or until tender; drain
and cool. Peel amngo and papaya and chop into chunks.
Combine shrimp, all the fruits and the dressing in a
bowl. Combine pasta and onions, place on serving
plates, and top with salad mixture.
Dressing; Combine all ingredients thoroughly.

—–

SAUSAGE AND APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Sausage
2 Apples
2 Potatoes
1/4 ts Salt
1/2 tb Flour
1 tb Sugar
1/2 tb -Sausage drippings

Preheat oven to 375. Pare and slice apples and potatoes. Slice
sausage. Fry sausage, save drippings. Combine salt, flour, and
sugar. Arrange sausage, apples, and potatoes in layers in casserole.
Sprinkle some flour mixture over each layer. Top with layer of
sausage. Sprinkle casserole with sausage drippings. Cover tightly.
Bake for 1 hour.

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Title: Chocolate Mint Baked Alaska
Categories: Mint, Chocolate, Desserts
Yield: 12 servings

MMMMM—————————CRUST——————————–
1 1/2 c Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs

MMMMM————————–FILLING——————————-
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened

MMMMM————————–MERINGUE——————————-
4 Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
tartar; beat until soft peaks form. Gradually add sugar, beat until
stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
minutes or until lightly browned. Serve IMMEDIATELY !

MMMMM

Title: CHERRIES JUBILEE – GLORIOUS LIQUEURS
Categories: Desserts
Yield: 6 servings

1 cn (30oz) pitted sweet
Cherries
Freshly squeezed orange
Juice
2 tb Sugar
1 1/2 tb Cornstarch
2 ts Grated orange peel
1/2 c Orange and/or cherry
Liqueur
1 qt Vanilla or burgundy cherry
Ice cream

Drain cherry liquid; add orange juice to measure 1 1/2 cups.

Combine sugar and cornstarch in chafing dish or skillet. Stir in the
liquid to make a smooth sauce. Cook until thickened and bubbly, about
1 minute. Add cherries and lemon peel; heat until warm.

Heat liqueur (s). Pour over cherries; do not stir. Carefully light the
dessert, spoon flaming sauce over cherries until the flames subside.
Spoon cherries and sauce around individual servings of ice cream,
serve at once.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..

MMMMM

Title: ( Bread Mix )
Categories: Breadmaker, Mixes, Breads, Tested
Yield: 1 servings

-JOY QUIRK (HFTC65A)
20 c Bread flour; (5 lbs)
1 1/4 c Sugar
4 ts Salt
1 c Instant nonfat dry milk.

I have my own homemade “best bread mix”. After the initial mixing
which only takes a few minutes, the rest is as easy as the store
bought.

Combine all ingredients in a large bowl. Stir together to distribute
evenly. Put in a large airtight container. Label. Store in a cool,
dry place. Use within 6 to 8 months. Makes about 22 cups of mix.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

MMMMM

Buffalo Balls

Recipe By : John A. Gunterman
Serving Size : 24 Preparation Time :1:00
Categories : Appetizers Favorites
Potluck Side dish
Beef Meats
Brunch Hot Spicy
Italian Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds sausage meat — Hot, Italian
2 pounds Ground beef — Extra Lean
4 whole onions — chopped fine
1 head garlic — minced
12 whole jalapeno peppers — seeded and chopped
1 tablespoon Dehydrated Scotch Bonnet Peppers — ***OPTIONAL***

3 cups harissa Sauce

Form into balls and bake @ 400 Degrees till well done.
Doused in your favorite Buffalo Wing Sauce recipie.
( I really Like home made Harissa Sauce).

– – – – – – – – – – – – – – – – – –

Suggested Wine: White Zinfandel
Serving Ideas : Makes good stuffing for bell peppers and stuffeg cabbage.

NOTES : I have scaled this up to make 48 medeum or 96 small balls
normal people (non Chile-Heads) usually eat one or two @ the most if
you decide to add the Scotch Bonnets have plenty of cold beer
ready. If serving to the uninitiated (non-Chile-Head) you may want to
omit the Scotch Bonnet’s. else have them sign a release waiver before
eating them.

Title: CHOCOLATE CRISPS
Categories: Cookies
Yield: 48 servings

1/4 c Unsalted butter; softened
1/2 c Powdered sugar; sifted
1 ts Vanilla extract
3 Egg whites; beaten
1/2 c All-purpose flour; sifted
2 tb Unsalted butter; melted

———————————TO FINISH———————————
4 oz Semisweet chocolate; chopped
1/3 c Finely shredded coconut

Preheat oven to 425 F (220 C). Grease several baking sheets with butter.
In a medium-size bowl beat 1/4 cup butter with powdered sugar until
creamy; beat in vanilla. Gradually beat in egg whites. Fold in flour,
then 2 tablespoons melted (cooled) butter. Drop small teaspoonfuls of
mixture onto prepared baking sheets, spacing well apart; flatten each
teaspoonful slightly. Bake about 8 minutes or until lightly browned
around edges. Using a spatula, immediately remove cookies from baking
sheet to a wire rack; cool. Melt chocolate in a small bowl placed over a
pan of hot, but not boiling water. When cookies are cool, spread each one
with a thin layer of melted chocolate; allow chocolate to set slightly
then sprinkle with coconut. Place in a cool place until chocolate sets
completely.

—–

BAKED AVOCADO WITH CURRIED NUT/RAISIN STUFFIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onions — chopped
4 tb Vegetable broth OR
4 tb Olive oil, extra virgin
2 c Barley — cooked
1/4 c Raisins
1/4 c Cashews — chopped
1 tb Curry powder
3 tb Olives, black — sliced
1/4 c Sesame seeds
6 lg Avocados, ripe — skinned,
-destoned — and sliced
-lengthwise
1 c Nutritional yeast “cheesy”
-sauce

In a large saucepan, saute the onions in the broth or
oil over medium-high heat for 5 minutes. Add the
remaining ingredients, except the avocados and
“cheesy” sauce, and stir well until warm. Put sauteed
ingredients in a greased baking dish and place
avocados over the mixture. Top with the “cheesy”
sauce. Serve with tomato salsa. Bake in a 325 degree
oven for 20 minutes.

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –

Title: English Muffin Pizza
Categories: Pizza, Kids
Servings: 12

6 English muffins; split
6 oz Tomato paste or pizza sauce
Oregano
Garlic powder
Basil (optional)

MMMMM—————————–TOPPINGS———————————-
Soy cheese substitute
Mushrooms
Onions
Green peppers
Olives

Place English muffin halves on an ungreased baking sheet and spread each
half with tomato paste.

Sprinkle with oregano, basil and garlic powder.

Arrange toppings; sprinkle with cheese substitute.

Freeze two hours, or until firm.

Wrap individually. Return to freezer.

To heat, bake unwrapped at 450 F for 12 minutes.

Yield: 12 pizzas

Source: APHS Newsletter (Spring 1993 Volume 5 No.1) Typed for you by Karen
Mintzias

MMMMM

KOREAN BUL KOGI #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Rib steak sliced thin*
-or flank steak
-cut into strips 1/4"x
-1/2″ x 2″
2 Garlic cloves — crushed
1/4 c Sesame seeds
– toasted and crushed
1 t Pepper
1 t Sesame oil
1 c Brown sugar
1/4 c Peanut or corn oil
1 c Finely chopped green onions
2 c Soy sauce

Place meat strips in bowl. Add garlic, sesame
seeds, green onions, pepper, sesame oil, soy sauce,
sugar and oil and toss to coat meat well. Cover and
let marinate at room temperature 4 hrs. BBQ over
coals or under the broiler, turning and basting
often with marinade until meat is done.

– – – – – – – – – – – – – – – – – –