Chocolate Butterscotch Scotcheroos

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup corn syrup
1 cup peanut butter
1 package (6 oz.) chocolate chips
1 cup sugar
6 cups Rice Krispies
1 package (6 oz.) butterscotch chips

In large saucepan, cook corn syrup and sugar over medium heat, stirring frequen
tly, until mixture begins to boil. Remove from heat. Stir in peanut butter.
Mix in cereal.

Press in buttered 9×13 pan. Melt over hot (not boiling) water chocolate chips
and butterscotch chips, stirring constantly until smooth. Spread over cereal
mixture. Chill until firm, about 15 minutes.

busted by sooz

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Minestrone

Recipe By : Freeze With Ease copyright 1965
Serving Size : 1 Preparation Time :0:00
Categories : Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound bacon — diced
2 onions — sliced
2 cups cabbage — chopped
1 cup escarole — chopped
1 cup celery — chopped
2 carrots — sliced
1/2 cup parsley — chopped
1 clove garlic
12 cups water
1 can navy beans — drained
1 can garbanzo beans — drained
1 can tomatoes
1 tablespoon oregano
1 teaspoon basil
1 1/2 tablespoons salt
1 cup macaroni

Brown bacon and onions in deep kettle.

To the bacon and onions add: cabbage, escarole, celery, carrots, parsley, garli
c and water. Simmer 40 minutes.

To this mixture add the navy beans, garbanzo beans, tomatoes, oregano, basil an
d salt. Bring to a boil. Cover and simmer 10 minutes. Add macaroni. Cook 10 min
utes or until macaroni is almost tender. Chill quickly; freeze. To serve, defro
st completely, heat if necessary to remove from container. Heat slowly until di
ssolved; adjust seasonings.

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SPINACH-SQUASH CROCKPOT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Digest Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen spinich
1 sm Yellow squash, diced
1/2 sm Onion, minced
2 Carrots, diced
4 Cloves garlic, minced
6 oz Can V8
1/2 c Navy beans
4 c Water
1 t Salt

I just thru it all in the crock and let it cook on high all day. I had two
bowls for lunch yesterday and today, and the kids ate “just a taste”

Genie, Food Wine RT [*] Mon Feb 27, 1995, H.KULIS [DAPREZ]

Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through
kindness of Karen Mintzias, km@salata.com.

1.80á

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Kay’s Shortbread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
3/4 cup Icing sugar
2 cups All-purpose flour
1 teaspoon Cornstarch
1 pinch Baking powder
1 pinch Salt

In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir
in flour, cornstarch, baking powder and salt until very smooth. Form into a
firm ball. Place on lightly floured surface. Lightly knead five or six
times. Form level teaspoonfuls into small balls. Place two inches apart on
unbuttered baking sheet. With fingertips or fork, gently press each ball to
slightly flatten it. If desired, place a cherry piece in the centre of
each. Bake in oven at 325 degrees F for about 15 minutes or until edges are
slightly golden and firm to the touch. Cool. Makes five to six dozen. From
The Gazette, 90/12/12

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I will send more in a second post

Eileen

Ginger Bread Cookies In A Ginger Bread Bowl

Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:45
Categories : Try It You’ll Like It Gift Idea
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
3/4 cup brown sugar, packed
1/2 cup sugar
1/3 cup light molasses
3/4 cup dark corn syrup
3 eggs
8 1/2 cups all-purpose flour
1 Tablespoon baking soda
1 teaspoon salt
1 teaspoon ea. ginger,cloves,cinnamon,allspice — ground

Cream butter and sugars. Beat in molasses. corn syrup, and eggs until smooth.
In a separate bowl combine remaining ingredients and blend. Stir the flour
mixture into the creamed mixture. Dough will be stiff. Divide dough into
fourths and wrap each in plastic wrap. Chill at least 2 hours.
Preheat oven to 350. Smoothly cover the outside of an oven proof glass bowl
with aluminum foil.On a lightly floured surface roll out one of the fourths
with a floured rolling pin into a 1/4″ thick circle.Transfer dough to the
outside of the bowl, pressing firmly onto bowl.Make a nice fluted bowl edge.
Use a small 1″ cookie cutter any shape desired, (hearts, holly) and cut out
shapes around bowl edge. (Remember the bowl is going to be turned over when
pressing in design.)Place inverted bowl on a baking sheet and bake at 350 for
25-30 minutes or til firm to the touch. Allow to cool on glass bowl.
CAREFULLY loosen foil and remove foil and gingerbread bowl from glass bowl.
Roll out remaining dough 1/8″ thick and cut out shapes. Place on a lightly
greased baking sheet and bake 8-10 minutes or till lightly browned, cool on
rack. Makes 1 bowl and 3 dozen cookies.
I weave a red ribbon through the shapes I cut in the bowl, and tie into a
bow. Fill with cookies and cover in colored cellophane.

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Title: HIKER BARS
Categories: Usenet
Yield: 1 batch

1/2 c Peanut butter, chunky
1/3 c Butter
2 md Bananas, (mashed)
1/2 c Molasses
1 c Sugar
2 t Vanilla
4 Eggs
1 t Cinnamon
1/4 t Ginger
2/3 c Flour, whole-wheat
1 1/3 c Flour, white
4 c Kellogg’s Special K
-cereal (crushed)
1 t Baking powder
1/4 t Baking soda
1/2 t Salt
6 oz Chocolate chips
1 c Peanuts, salted (chopped)
8 oz Dates, chopped (or fewer)

Preheat oven to 350 degrees F. Then by hand: In a large bowl cream
together peanut butter and butter. Mix in bananas, molasses, sugar and
vanilla. Add eggs, one at a time, beating well after each egg.

Stir in the cereal. Sift together dry ingredients and mix into batter. Add
chips, peanuts and dates. Pour batter into greased 9 x 13 pan. Bake in
preheated 350 degree F. oven for 35 to 45 minutes. Cut into bars.

NOTES:

* Caloric, filling and tasty bars for the trail — These bars give a
flavorful and filling treat along the trail. The recipe came from Ben
Branch of AT T Bell Labs at Columbus (cbdkc1!blb). Yield: 24 to 48 bars.

* If by food processor: Yield: Cream butters in processor. Add cut-up
bananas and blend..

* Add molasses, sugar, vanilla. Blend. Add eggs. Blend.

* Pour batter into large bowl and stir in sifted dry ingredients. Stir in
other ingredients, one at a time. Continue as above.

: Difficulty: easy to moderate.
: Time: 1/2 to 1 hour work; 1 hour waiting.
: Precision: approximate measurement OK.

: John Daleske
: AT T Bell Laboratories, Columbus, Ohio
: {ihnp4,cbosgd,desoto}!cbdkc1!daleske

: Copyright (C) 1986 USENET Community Trust

—–

Title: TUNA TAPENADE (FGKG27A)
Categories: Salads, Side dish, Fish
Yield: 2 servings

1/2 c Olive oil
1/4 c Capers; (or less)
1 cn Tuna in oil (7oz), drained
1/4 c Lemon juice
1 tb Dark rum
2 Cloves garlic; coarsely
Chopped
1 cn Pitted black olives (8oz)
Fresh ground pepper

Place all ingredients except olive oil) in a food processor and blend
until smooth. Slowly add olive oil. Serve with fresh vegetables.

MMMMM

Title: Spring Salad
Categories: Salads
Yield: 4 servings

1/2 lb Snow peas
6 ea New red skinned potatoes
1 c Frozen sweet corn
2 ea Tomatoes
1 x ———-dressing———-
1 ts Dijon mustard
1 ea Pepper
1 tb Lemon juice
1 ts Honey
1 tb Finely chopped fresh parsley
1/2 lb Mixed green and yellow beans
1/2 lb Carrots
1 c Fresh or frozen peas
4 ea Hard cooked eggs
3 ea Large egg yolks
1 ea Salt
1 1/2 c Saflower oil
1 ea Shallots, finely chopped
1 tb Finely chopped fresh mint

Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15
minutes or until tender. Drain. Place peeled corrots in a saucepan
with enough cold water to cover. Salt lightly, bring to a boil, then
reduce heat and simmer until tender. Drain. Add corn and peas to
small amounts of lightly salted boiling water cook for 3 to 5
minutes. Drain. Place beans, corn and peas on tea towel to drain
while preparing dressing. Peel and seed tomatoes and cut into small
dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and
freshly ground pepper. When mixture begins to thicken, add 2
tablespoons of oil drop by drop, beating well. Thin with a 1/2
teaspoon lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens,
thin by adding up to 2 tablespoons of lemon juice. Stop adding oil
when mayonnaise is desired thickness) Stir in shallots, honey, mint
add parsley. Adjust seasoning. Arrange vegetables on one large
plater or individual plates, and garnish with egg wedges. Thin
mayonnaise with boiling water and lightly coat salad. (Any leftover
mayonnaise can be refridgerated for up to 1 week).

MMMMM

Title: Cheddar Pancakes
Categories: Cheese Quickbreads
Servings: 6

8 oz Cheddar; Md, Grated
3/4 c Dairy Sour Cream
3 ea Egg Yolks, Lg, Beaten
2 tb Unbleached Flour; PLUS
1 ts Unbleached Flour
3/4 ts Salt
1 1/2 ts Thyme
1/2 ts Mustard; Dry
2 tb Butter

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add
the sour cream and egg yolks, mixing well after each addition. Add the
flour salt thyme and dry mustard, which have been mixed well in a separate
bowl or cup. Melt the butter in the skillet over low heat and drop the
batter by tsp into the skillet. Cook over medium heat until lightly
browned on the bottom. Loosen the edges with a spatula, turn and lightly
brown the other side. Serve at once with bacon or pork sausage.

Makes about 2 dozen 3-inch cakes.

—————————————————————————–

Vegetable Cheese Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can cream-style corn
1 cup chopped, potatoes — peeled
1 cup chopped carrots
1/2 cup chopped onion
1 teaspoon celery seed
1/2 teaspoon black pepper
2 14.5 oz cans vegetable broth — or
chicken broth
1 16 oz jar processed cheese

In Crock-Pot, combine corn, potatoes, carrots, onion, celery seed, and pepper.
Add broth. Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Turn to High if using Low. Stir chees into Crock-Pot. Cover and cook 30 to 6
0 minutes or until cheese is melted and blended. Serve.

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