KALE POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Potatoes
8 c Water
1/2 ts Pepper
1/2 lb Garlic Sausage
2 tb Vegetable Oil
1 t Salt
2 lb Fresh kale

Garlic Sausage should be the smoked kind, cooked and
sliced. Peel and chop potatoes. Combine with vegetable
oil and water. Cook for 20 to 30 minutes or until
potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to
potato liquid. Add salt and pepper and simmer for 20
minutes. Wash kale discarding all tough leaves and cut
into shreds. Add to potatoes and cook for 25 minutes.
Add sausage. Simmer gently for 5 minutes.
Submitted By JOPETE@ATLAS.ODYSSEE.NET On THU, 21
DEC 1995 213733 -0500

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Title: Peanut Butter Cheesecake Squares
Categories: Cookies, Crisco.004
Yield: 16 cookies

MMMMM—————————-BASE———————————
1 1/2 c Graham Cracker Crumbs
3 tb Sugar
1/4 c Butter Flavor Crisco
– melted
1 tb Milk

MMMMM————————–FILLING——————————-
1 pk Cream Cheese ( 3 oz. )
– softened
1/4 c Creamy Peanut Butter
1/4 c Sugar
1 Egg
1/2 c Nuts, chopped ( optional )

MMMMM————————–DRIZZLE——————————-
1/4 c Semisweet chocolate chips
1 ts Butter Flavor Crisco

Preparation Time: 20 Minutes Bake Time: 20 to 22 Minutes

1. Heat oven to 350.

2. For Base: combine crumbs and 3 tablespoons sugar in a small bowl.
Combine melted Butter Flavor Crisco and 1 tablespoon milk. Stir into
crumbs. Press lightly into an 8 x 8 x 2 inch pan. Bake at 350 for 20
to 22 minutes.

3. For Filling: beat cream cheese and peanut butter in a small bowl at
medium speed of electric mixer until well blended. Add 1/4 cup sugar,
1/4 cup milk and egg. Beat well. Stir in chopped nuts. Spread over
baked crust. Return to oven. Bake 20 to 22 minutes, or until set.

4. For Drizzle: melt chocolate chips and Butter Flavor Crisco on very
low heat or at 50% power in microwave. Stir to combine. Drizzle from
end of spoon back and forth over top. Chill. Cut into 2 x 2 inch
squares. Cover. Store in refrigerator.

Makes 16 squares

Source: Butter Flavor Crisco Cookie Collection, page 7.
Shared by: David Knight

MMMMM

Title: ICEBOX CAKE
Categories: Cakes
Yield: 1 servings

1 lb Graham crackers
1 lb English walnuts
1 lb Marshmallows
1 lb Dates
1/2 pt Cream

Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf.
Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser,
Atwater Grange, Portage County, OH

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Title: Mr. Food’s Steak Veggie Soup- 10/20/95
Categories: Beef, Vegetables, Soups
Yield: 4 servings

: **Heart4Hom@aol com**
1 cn (14 5oz) beef broth
1 1/2 c water
1 lg onion — diced
1 lg potato — in 1/2″ pieces
1/2 lb carrots — (about 3) in
: chunks
1 c frozen peas
1/4 c fresh herbs — assorted
: or –1 tablespoon dried
: herbs
: (like parsely, basil, thyme
: chives)
2 TB balsamic vinegar
2 ts vegetable oil
1 lb beef sirloin steak —
: boneless
: (sliced thin and in 1/2″
: pieces)

In a large saucepan, combine the beef broth, water,
onion, potato, carrots, and peas; bring to a boil,
then reduce the heat to low and simmer for about 15-20
minutes, or until this vegetables are tender, stirring
occasionally. Add the herbs and vinegar, continuing to
simmer. Meanwhile, in a medium-sized skillet, heat
the oil over medium-high heat and add the steak;
stir-fry for 2 to 3 minutes, just until the outside is
browned and no pink remains. Drain off and discard
the liquid. Spoon the beef evenly into 4 soup bowls
and ladle the broth mixture evenly over the beef.
Serve immediately.

Recipe By : Source: WKBWTV

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Fruit and Sour Cream Coleslaw

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:15
Categories : Fruits Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups shredded cabbage
2 apples — sliced thinly
1 can pineapple chunks in juice — drained
1/2 cup green grapes
1/2 cup red grapes
— Dressing: —–
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar — to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon — to taste

1. Shred cabbage very fine, place into covered bowl or plastic bag and
chill.

2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon
juice, salt, pepper and cinnamon. Chill.

3. Drain pineapple very well, wash grapes and add to pineapple; chill.
Just before serving, wash, core and slice apples into thin slices, then
in half again. Mix apples along with grapes and pineapple into cabbage.
Toss to blend well.

4. Add dressing and toss to coat. Don’t add dressing all at once in case
you don’t need it all. This is a little different than the usual
coleslaw, but very good and easy to prepare. Prepare ingredients ahead of
time, then put salad together whenever you wish.

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NOTES : For more traditional coleslaw, omit grapes and pineapple; add 2
teaspoons celery seed.

Peanut Butter Noodles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounce Pasta — linguine (1 package)
3 teaspoon Peanut butter
1/2 teaspoon -Salt
2 tablespoon Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
1/2 teaspoon Vinegar — white wine
2 Garlic cloves — minced
1 teaspoon Onion — grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid’s lunches
“The Pennywhistle Lunch Book”

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Title: CHOCOLATE TRUFFLES II
Categories: Candies, Usenet
Yield: 10 dozen

2 lb Dark, coating chocolate
6 oz Chocolate, unsweetened,
-baking (or more, to taste)
3 oz Butter, unsalted
1 1/4 c Cointreau

Chop the chocolate. Melt together with the butter over simmering water.
Stir continuously with a rubber spatula. Don’t let water get into the
chocolate.

Warm the Cointreau to the same temperature as the chocolate. Slowly blend
the Cointreau into the chocolate (still over the water). Stir continuously.
Do this slowly (as if you were making Hollandaise). Using an electric
mixer, beat the mixture until cool and somewhat thickened. (Takes about 5
minutes; you’ll need a good mixer.)

Line a large baking sheet (11 x 17) with wax paper. Pour in the truffle
mix. (This will fill the pan.) Chill in the refrigerator until solid
(several hours).

Use a pizza cutter to cut the stuff into strips (peel off the wax paper
first), then into squares. Take each one, mash it in your palm, and roll
in cocoa. Chill some more.

I recommend Merckens Yucatan or Lindt Extra Bittersweet for the dark
coating chocolate. In place of the Cointreau, try substituting other
liqueurs (Chambord, Amaretto, Kahlua) and coatings (chopped roasted
almonds, finely chopped candied orange peel, coffee beans run through a
nutmeg grinder, etc.)

Truffles rolled in cocoa are “classic”, here are some rough and ready
instructions for coating anything with chocolate, abstracted from “Making
Chocolates” by Alec Leaver, published in 1975 by Weathervane Books by
arrangement with Michael Joseph Ltd. (The book is out of print.)

Melt some chocolate over hot water, let it cool slowly until it just
thickens (80-84 F). Now warm the chocolate gently and slowly until it thins
slightly. The temperature should be above 85, but below 91. This maximum
working temperature is absolutely crucial. The temperature of the room you
work in should not exceed 70.

Pre-bottom all centers, that is, smear a little couverature on what will be
the bottom of the center with the back of a spoon and place it, bottom side
up, on a plate. This lets you check that the couverature is properly
tempered.

After the bases have set and hardened a little, stir the couverature
thoroughly, trying not to get too many air-bubbles in. Drop a center into
the couverature, bottom down and, with an ordinary fork, slightly warmed,
push it down to submerge it fully. Immediately, pick it out with the fork,
tap the fork on the side of the bowl in order to settle the chocolate, and
wipe any excess from underneath the fork. Transfer the center to a sheet of
wax paper. Stir the couverature after depositing each center to keep it
well mixed.

NOTES:

* Classic chocolate confectionery — These are as good, or better, than
anything you can buy in a store.

* The basis of the truffle centre is ganache paste, a mixture of melted
chocolate and warm cream well blended and cooled until it hardens. Orange,
honey, peppermint, rum or vanilla can be added to give flavor, but it is
important that the final mixture should be hard enough to be moulded to
shape and be capable of standing up to being coated with chocolate.

* The texture of ganache paste depends upon the kinds of cream and
chocolate and the proportions in which they are used. Plain chocolate is
harder than milk chocolate, so more cream can be added to it. Single cream
is thinner than double so must be used in smaller quantities. Incorporating
cream or other liquids fulfills two functions: it softens the chocolate and
it gives flavor. After the centre has been made and moulded to shape, it is
coated with chocolate to seal it and help to keep it moist. It is then
rolled in a final decorative coating, and this can cocoa sweetened with a
little icing sugar, or chopped mixed nuts.

: Difficulty: moderate for classic truffles, quite difficult for coated
centers.
: Time: most of a day.
: Precision: measure carefully.
:
: Martin Minow
: decvax!minow

: Copyright (C) 1986 USENET Community Trust

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WHAT’S IN THE FRIDGE? HAM GLAZE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ham Pork
Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Strawberry jam
1/2 cup Apple jelly (or apple-mint)
2 tablespoons Mustard — brown
1 tablespoon Soy sauce
1 teaspoon Lemon juice

In a small saucepan, warm the jam and the jelly until they have melted. Stir
in the mustard, soy sauce and lemon juice. Heat gently until blended; use
as a sauce or glaze over ham.

Sam Waring

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Title: Quick Spaghetti Sauce
Categories: Meats Sauces Vegetables
Servings: 4

1/2 lb Ground Beef; Lean
24 oz Tomato Sauce; 3 cn
1/2 c Water
2 oz Mushrooms;Sliced,Drained,1cn
2 tb Minced Onion Flakes
1 1/2 ts Brown Sugar; Packed
3/4 ts Oregano
1/2 ts Basil
1/2 ts Garlic Salt
1/8 ts Marjoram

Saute the ground beef in a skillet and drain off the excess fat. Add the
remaining ingredients and heat to boiling. Simmer for 10 minutes,
stirring occasionally. Serve over hot cooked spaghetti or other pasta.

—————————————————————————–

‘NCAPRIATA DI FAVE (FAVA BEAN PUREE WITH GREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Italian
Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dried fava beans, soaked
2 ea Celery ribs, chopped
1 md Onion, chopped
2 ts Salt
2 tb Fruity olive oil
12 oz Broccoli or rabe
1/3 c Water
1 tb Salt
3 tb Fruity olive oil
2 ea Garlic cloves, minced

Drain the beans slip them outr of their skins. If
the skins cling too tightly, boil them for 5 to 10
minutes then skin. Put peeled beans in a pot with
celery onion. Add just enough water to cover
bring to a simmer. Add the 2 ts salt, cover cook
for 20 to 25 minutes or until the beans are very soft.
Add more water if necessary. Drain place in a
processor with the 2 tb olive oil. Clean the broccoli
rabe by peeling off any thick skin covering the larger
stems cut into 2″ pieces. Rinse the greens well.
Bring the water to a boil, add the greens 1 tb salt,
cover cook until the greens are soft but not mushy,
5 minutes. Drain. Warm the 3 tb olive oil in a
skillet slowly saute the garlic just enough until it
is golden brown soft. Do not let it brown. Add the
greens swilr them around in well flavoured oil.
Serve on a platter, spooning the garlic infused greens
over the favas.

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