Title: Bread Pudding w/orange marmalade
Categories: Desserts, Breads
Yield: 12 servings

3 ea Eggs
1 3/4 c Milk
1/3 c Orange marmalade
1/4 c Sugar
1/2 t Vanilla
1/2 t Cinnamon
3 c Bread
1/3 c Raisins

Cut bread in strips or cubes and place in bowl with raisins.
Whisk together all other ingredients and pour over bread. After bread
has soaked up liquid, pour into baking dish or loaf pan and bake at
325f for 35 minutes.

MMMMM

Title: CURRY POWDER #3
Categories: Spices
Yield: 1 servings

3 tb Coriander seeds
2 tb Cumin seeds
2 tb Tumeric
1 tb Mustard seeds
2 1/2 ts Fennel seeds
8 Pods cardamon seeds
8 Cloves
1 1/2 ts Ground ginger
1 1/2 ts Black peppercorns
1/4 ts Freshly grated nutmeg
1/4 ts Cayenne

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes.

Let cool to room temperature. Pulverize the spice mixture in batches with
an electric spice or coffee grinder and strain it through a sieve into a
bowl. The curry powder will keep six months in a tightly sealed jar in a
cool dark place. Use to season soups and stews. Makes about 1/2 cups.

Recipe: Chuck Ozburn in Pok, New York

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FRESH CORN BISQUE WITH GREEN ONIONS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Vegetable oil
1/4 Onion, chopped
1/4 Carrot, chopped
1/4 Stalk of celery, chopped
1/2 Clove garlic, minced
Or 1/4 tsp garlic powder
1 pn Turmeric
1 c Water
1/4 Bay leaf
1 1/4 c Corn, fresh or frozen
1/8 ts Salt
1 pn Cayenne pepper
1 tb Chopped green onions
OR 1 tb fresh parsley
OR 1 ts dry parsley

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add
onion, carrot, celery, garlic. Cook, stirring for 2
min. Stir in turmeric and cook for 1 min. Add bay
leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May
be pureed in blender or food processor in small
batches. Add salt and cayenne to taste. Serve hot or
cold and garnish with green onions or parsley. Makes
about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4
grams fat, 0 mg cholesterol, 150 mg sodium, 2 grams
protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay,
Heart Stroke Foundation of Ontario 1988 Shared by
Elizabeth Rodier and tested with milk, Nov 93.

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Title: CHOCOLATE CHIP CHEESECAKE DIP
Categories: Cheese, Desserts, Dips, Fruits
Yield: 6 servings

1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 t Vanilla Extract
1/4 c Dark Brown Sugar
1 t Cinnamon; Ground
1/2 c Mini Chocolate Chips

———————————-GARNISH———————————-
1 x Cinnamon; Ground

Mix the raisins and brandy (making sure all the raisins are coated) and
let soak for 15 minutes. In another bowl, beat the cream cheese and
whipping cream until well blended and smooth. Add the vanilla, mixing
well. Blend in the brown sugar and cinnamon. Mix in the “slushed”
raisins and chocolate chips, blending well. Garnish with a light dusting
of cinnamon. Serve at room temperature.
Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes

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Title: Chicken Salad Supreme
Categories: Salads, Poultry
Servings: 4

1 c Mayo or salad dressing
1/4 c Lime juice
1/4 ts Nutmeg; ground
4 c Chicken; cubed
1 cn Mandarin oranges; 11 oz
1 c Grape halves; seedless gree
3/4 c Celery; chopped
1/2 c Almonds; slivered toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve
on Lettuce leaves. Refrigerate leftovers.

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Title: Soundstage Great Northern Bean Soup
Categories: Soups, Legumes, Restaurants, Ham
Yield: 10 -12 servs

——————-MICKEY’S GOURMET CKBK——————-
1/2 lb Dried great northern beans
10 c Water
4 Chicken bouillon cubes
3/4 c Celery, minced
1 c Onion, minced
1 c Carrot, minced
1 c Smoked ham, minced
3/4 c Tomato, minced
1/4 t Salt
1/4 t White pepper
1/4 t Ground thyme
1/4 c Cornstarch dissolved in
2/3 c Water

Soundstage Restaurant, Disney-MGM
Soak beans in water to cover overnight.
Drain; rinse and place in lg soup pot with 10c fresh
water and bouillon cubes. Bring to boil; reduce heat
to simmer. Cook 1 hr until tender but firm on the
inside. Add celelry, onions, and carrots; cook 30 mins
until vegs are tender. Add ham, tomato, salt, pepper,
and thyme; mix well. Cook 10 mins. Add cornstarch and
water; simmer 5-10 mins until mixture thickens. Remove
from heat, cool 10-15 mins. Mix well and serve.

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Title: Coconut Oatmeal Cookies
Categories: Cookies
Yield: 72 cookies

2 c Quick oats
2/3 c Shredded coconut
1 c C and H Brown Sugar; packed
1/2 c Butter or margarine
1/2 c Shortening
2 Eggs
1 1/2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Salt

Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in
a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream
together sugar, butter, and shortening. Beat in eggs, one at a time.
Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and
mix into batter. Mix well. Form into rolls about 1-1/2 inches in
diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice
1/4-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8
minutes. Cool on rack. Makes about 6 dozen cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: OMELETTE BASQUAISE
Categories: Basque, Eggs
Yield: 2 servings

4.00 Eggs, well beaten 2.00 Potatoes, finely sliced
1.00 Bell pepper, cut in Small pieces
0.50 sm Onion, sliced 5.00 Inch long piece of chorizo,
Cut into 1/4-inch slices

Brown potatoes, pepper, onions until well done, or slightly crisp,
according to personal taste. Add chorizo and eggs. Mix well in the pan at
low heat. When ready, fold in half. Continue cooking for two minutes, then
turn with spatula and cook other side two minutes more. Serve on platter
with slices of tomatoes on top sprinkled with parsley. This makes a
delicious light dinner, with a green salad with oil and vinegar dressing.
Walt

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Title: CLAM AND OLIVE DIP
Categories: Dips, Seafood
Yield: 6 servings

1 cn Black olives, drained
1 cn Chopped or minced clams,
-drained
1 pt Sour cream
Salt
Powdered garlic
Cayenne pepper

Open can of olives. Eat a handful, just to make sure. Eat a few more. As
long as you leave at least half the can, you’ve got enough. Chop them up.
Add the chopped olives to the rest of the ingredients, stir, and chill for
2 hours before serving.

Quantities on the spices are left to you.

Btw, if you have never tried cream cheese and chopped olive sandwiches, let
me recommend them. Soften a package of cream cheese, add small can chopped
olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy
eaters add turkey.

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Title: DIRT CUPS
Categories: Desserts
Yield: 8 servings

2 c Milk
1 pk Chocolate Pudding, instant
3 1/2 c Cool Whip
16 oz Oreos
8 Gummy Worms (opt)
8 Plastic flowers (opt)

Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2
minutes. Crush Oreos and set aside. Let stand 5 minutes. Stir in cool whip
and half of cookies. To assemble: place 1 Tb crushed cookies in bottom of
8oz cup. Fill cups about 3/4 full with pudding mixture. Top with remaining
crumbs. Optional garnish: place flower in middle and put gummy worm
halfway out of “dirt”.

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