Title: Black Bottom Pie
Categories: Desserts, Pies, Londontowne
Yield: 8 servings

1/2 c Sugar
1 tb Cornstarch
2 c Scalded milk
1/4 c Cold water
1/2 ts Vanilla extract
4 Egg whites
1 9″ baked pastry shell
1 tb Unflavored gelatin
4 Egg yolks, beaten
1 ts Vanilla
6 oz Semi-sweet chocolate bits
1/2 c Sugar

Combine cornstarch 1/2 c sugar. Slowly add milk to egg yolks, then
stir into sugar cornstarch mixture. Cook in double boiler, stirring
constantly, until it coats spoon. Remove from heat, add vanilla.
Remove one cup of this custard mixture and stir in chocolate bits
until melted. Pour chocolate mixture inyo pastry shell chill.
Soften gelatin in water and add to remaining hot custard; stir until
gelatin is dissolved. Add flavoring. Chill until slightly thickened.
Beat eggs whites until soft peaks form. Gradually add remaining sugar
while beating, until stiff. Fold custard/gelatin into egg whites and
pile over chocolate layer in pie shell. Chill until set and garnish
with chopped walnuts. Mrs. Henry D. Chaplin

MMMMM

Oatmeal raisin biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
1/2 c Oatmeal
2 tb Sugar
1 t Baking powder
1/2 ts Soda and 1/2 tsp. salt
1/4 c Butter
1/2 c Raisins
3/4 c Buttermilk

Mix first 5 ingredients in bowl and cut in the butter.
Add the raisins and buttermilk and stir until blended,
turn out and knead 10 times. Roll out and cut and
place on sheet 1″ apart. Bake at 425 for 12-15 min.

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French Gin Surprise Cookies

Recipe By : Ginny Ingels, Waynesboro, PA
Serving Size : 48 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box French Vanilla cake mix
4 1/2 oz frozen whipped topping — thawed
1 egg
1 tbsp gin
powdered sugar

Combine all ingredients. Stir well. Place on greased cookie sheet by
spoonful. Bake at 350 for 10 minutes. Sprinkle with powdered sugar.

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CRANBERRY BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Fresh cranberries
4 c Dried bread crumbs
1/2 c Melted butter
3 To 4 Tbsp granulated
-white sugar
1/2 c Finely minced onion
1/2 c Finely diced celery
1/2 ts Dried marjoram
1 t Salt
1 t Ground sage
ds Black pepper
ds Dried mace
ds Dried thyme
ds Dried oregano
1 Clove garlic (minced)

Puree cranberries in food processor. Place cranberry
puree in saucepan with bread cubes, butter, sugar,
onion, celery, marjoram, salt, sage, pepper, mace,
thyme, oregano and garlic. Mix well and cook over
medium heat, stirring constantly, about 10 minutes.
Cool before stuffing bird or meat. Makes enough
stuffing for 1 (8 – 10 pound) turkey

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Title: CHOCOLATE CUPS WITH RASPBERRY MOUSSE
Categories: Desserts, Holiday
Yield: 4 servings

—————————–FOR CHOCOLATE CUPS—————————–
8 oz Semisweet chocolate
Balloons, small

——————————RASPBERRY MOUSSE——————————
2 c Raspberries;fresh or frozen
-you may substitute mango,
-strawberries or kiwi for
-flavour colour changes
1/4 c Sugar
1 c Whipping cream

Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up
as many balloons as cups you need. Use small balloons and don’t blow them
up very big (Anne’s note: in accompaning picture, they are about the size
of an apple.) Dab a little melted chocolate onto a wax paper lined cookie
sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet.
Refrigerate until hard. Repeat for remaining balloons. If cups are very
thin, dip again. When the chocolate has hardened, snip the top of the
balloon with scissors and pull out gently from cup. Discard. Fill cups with
chocolate mousse or raspberry mouse for Valentine’s Day or fill with ice
cream. Here is a possible filling: Puree raspberries in food processor with
sugar. Whip cream until stiff. Fold in raspberry puree.

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Title: TURNIP, CARROT, AND SPLIT PEA SOUP
Categories: Soups, Vegetables
Yield: 4 Servings

0.75 c Dried split peas
2.00 tb Margarine
1.00 md Onion, chopped
1.00 c Carrots, chopped
1.00 c Turnip, chopped
2.00 c Vegetable stock
Salt pepper to taste

Wash peas and soak them overnight in cold water, or in hot water for
one hour. Drain them and set aside. Heat the butter in a saucepan
and saute the onion until light brown. Add the carrots and turnip and
continue cooking 5 mins. Add the peas and veg stock, and stir well.
Cover the pan, bring to a boil, and simmer 1 – 1 1/2 hours until the
peas are really tender. Stir occasionally, and add water if
necessary. Season to taste.

MMMMM

Cold Oriental Noodles With Peanut Sauce

Recipe By : Lemlin, Jeanne. Quick Vegetarian Pleasures (1992)
Serving Size : Preparation Time :
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb spaghettini
4 Tbsp Oriental sesame oil
1/2 c natural-style peanut butter
1/3 c tamari soy sauce
3 Tbsp Chinese rice wine, or sherry
1 Tbsp water
1 1/2 Tbsp rice vinegar, or other vinegar
1 Tbsp vegetable oil
1 Tbsp light brown sugar — firmly packed
3 cloves garlic — minced
1 tsp fresh ginge — minced
1/2 tsp crushed red pepper flakes
–(or less for a milder version)
1 cucumber peeled cut lengthwise — thinly sliced

Cook the spaghettini al dente. Drain and rinse under cold water. Drain very
well again. With your hands, toss the noodles with 2 tablespoons of the sesame
oil. Cover and chill until ready to combine with the peanut sauce, or up to
24 hours.

To make the sauce, combine the remaining 2 tablespoons sesame oil with all the
other ingredients except the cucumber and scallions. Beat until well mixed.
The sauce can be kept in the refrigerator, covered, up to 24 hours before
using.

Just before serving, gently toss the noodles with the sauce, cucumbers, and
half the scallions. Garnish with the remaining scallion

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NOTES : Serves 4 as a main course.

Title: Brown Vegetable Stock (Lf)
Categories: Soups, Stocks, Vegan, Lo/no-fat
Yield: 4 servings

2 ea Onions, yellow; cut in 1/4’s
1 ea Onions, red; cut in 1/4’s
5 ea Carrots; cut in chunks
3 ea Leeks; cut in chunks
3 ea Celery; stalks, cut in chunk
1 cl Garlic; cut in half
1 ea Bay leaf;

MMMMM————————-PER 1 CUP——————————
29 x *cals
1/8 x *gm fat
13 1/3 x *mg sodium

Preheat the oven to 450^F. Put the cut vegetables in a heavy baking
pan. Roast in the oven, uncovered, stirring occasionally, for about 1
hour. Transfer the vegetables to a stockpot. Cover with 2 quarts
water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool
to room temperature and refrigerate for up to 4 days or freeze for up
to 1 week. Makes 4 cups.

MMMMM

BROCCOLI RICE CASSEROLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box frozen broccoli
2 c Uncooked minute rice
2 cn Cream of mushroom soup
1 1/2 c Sauteed onions
16 oz Cheese whiz

Servings: 1

Combine all ingredients and bake at 350 degrees for
approximately 1 hour.

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Title: Algerian Cooked Carrot Salad – Kitchen Safari
Categories: Salads, Algerian, African
Yield: 6 servings

1 lb Carrots
3 ea Garlic cloves, chopped
1 pn Salt
1 pn Sugar
Lemon Juice
1/2 ts Cayenne pepper
1/4 ts Cumin
Parsley, chopped

Scrape the carrots and quarter lengthwise. Cook in a little water with
garlic and a pinch of salt and sugar, for 15 minutes. Drain and
chill. Just before serving, cover with lemon juice, aobut 1/4
teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.

Harva Hachten, “Kitchen Safari A Gourmet’s Tour of Africa” Posted by
Dorothy Hair

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