Title: Twinkie Pie
Categories: Pies, Desserts
Yield: 8 servings

1 x Butter
3 ea Eggs; large, seperated
1/2 c Sugar
6 oz Chocolate chips; semisweet
1 c Heavy cream; whipped
9 ea Twinkies
1 x Cream of tartar; dash of
1/2 t Vanilla extract
1 c Pecans; chopped

Grease pyrex square or rectangular casserole with butter. Cut 8
Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of
the casserole. Beat egg whites, with the cream of tartar and sugar,
adding vanilla. Melt chocolate chips in the top of a double boiler.
Add egg yolks to chocolate, slowly, continuing to stir over boiling
water. Fold chocolate into egg whites. Spread over Twinkies, then
sprinkle with about half of the nuts. Layer on more twinkies, more
chocolate, more nuts. Continue layering. Top with whipped cream and a
single whole Twinkie. Chill and serve.

MMMMM

Indian Lamb in Yogurt Sauce

Recipe By : Terry Pogue
Serving Size : 8 Preparation Time :0:00
Categories : Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole leg of lamb — partially bones
GROUP A
2 ounces almonds
8 ounces onion — chopped
8 cloves garlic
4 inch piece fresh ginger — in small pieces
4 whole green chile — chopped
3 tablespoons plain yogurt of of 1 pint
GROUP B
2 tablespoons cumin — ground
2 teaspoons coriander — ground
3 teaspoons cayenne
3 1/2 teaspoons salt
GROUP C
1/2 tablespoon whole cloves
16 whole cardamom
1 stick cinnamon
10 whole black peppercorns
DECORATIONS
whole almonds
golden raisins

In a food processor or blender mix
GROUP A

In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and
smooth. Then add the Group A paste and

Add GROUP B

Now, put this mixture over, around, and in the leg of lamb. Use a glass pan
and cover with plastic film. Refridgerate for 24 hours. Glass is used to avoid
the possible chemical changes in the yogurt. 24 Hours later: Heat 6
tablespoons of vegetable oil in pan and add (when hot but not smoking) GROUP C
A few seconds in hot oil and you pour the spices and hot oil over the lamb.
Cover it all with foil and bake at 400F for 1 1/2 hours then uncover for 45
minutes.

Decorate with whole almonds and golden raisins. Then give it a final 5 minutes
to finish in the oven.

I did a flower with the almonds as petals and raisins for the center. Then
arranged two rows of each down the sides.

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Per serving: 207 Calories; 11g Fat (43% calories from fat); 12g Protein; 20g
Carbohydrate; 31mg Cholesterol; 1075mg Sodium

NOTES : This is my very favorite Indian Lamb Recipe. It’s always a hit with
guests. Very succulent very pretty.

Chocolate Pizelles

Recipe By :
Serving Size : 96 Preparation Time :0:15
Categories : Cookies-Shaped

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 eggs
2 cups sugar
3/4 cup cocoa
3/4 cup butter — melted and cooled
1 teaspoon vanilla
5 1/2 cups flour

Combine all ingredients and roll into balls. Bake on pizelle iron.

– – – – – – – – – – – – – – – – – –

NOTES : These pizelles are soft.

Spicy Pumpkin Bisque

Recipe By : Dave DeWitt Nancy Gerlach, “The Whole Chili Pepper Book”
Serving Size : 4 Preparation Time :1:00
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
2 cloves garlic — chopped
1 tablespoon butter
1 16-oz. can pumpkin puree
4 cups chicken stock
1 1/2 teaspoons dried, ground small red chilies
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/4 cup dry sherry
1 cup Half-and-half
grated nutmeg — for garnish

Saute the onion and garlic in the butter until they are soft and
transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
sherry. Bring to a boil, then reduce the heat and cover. Simmer for 30
minutes. Place the mixture in a blender and puree until smooth. Return the
soup to the pot; add the half-and-half and simmer until heated through.
Garnish with nutmeg and serve.

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Title: Baby Doe’s Cheese Soup
Categories: Soups
Yield: 6 servings

1 Lg bottle, Cheese Whiz
6 oz cornstarch
2 qt milk, reserve 2 cups
1/2 oz Worcestershire sauce
1/4 oz tabasco sauce
1/4 lb bacon, diced, cooked,
drained
1/2 c onions, sauteed
12 oz can beer
4 tb chicken bouillon
parsley

Heat milk in a double boiler until warm, not boiling.
When milk is steaming, add chicken boullon,
worcestershire, and tobasco. Cook off bacon until
brown, not crisp, add onion and sautee. Add corn
starch that has been blended with two (2) cups of
reserved milk. Stir until cornstarch has been
cooked into soup. (thick) Add cheese, beer, and
garnish with parsley.
Walt

MMMMM

Title: Cocoa Cookies
Categories: Cookies, Mexican
Yield: 36 servings

1/3 c Unsweetened cocoa powder
1 3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
3/4 c Soy milk
1 ts Cider vinegar
1/4 c Tofu; silken
1 c Sugar
3 tb Canola oil
1/4 c Unsweetened applesauce
1 tb Water
1 ts Vanilla
Vegetable cooking spray
Powdered sugar; optional

Recipe by: Veggie Life, March 1996, page 52
In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set
aside.

In a small bowl, mix together soy milk and vinegar. In a blender or food
processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and
blend until smooth.

Transfer tofu mixture to a large bowl, add sugar, and beat until slightly
frothy. Add oil, applsauce, water, vanilla, and remaining soy-vinegar
mixture, and beat until thoroughly mixed. Add dry ingredients and mix
until
just combined. [There may be a few tiny lumps—that’s okay.] Cover bowl
and chill dough in the refrigerator for at least two hours, or up to 3
days.

Preheat oven to 350 degrees and spray or lightly oil a baking sheet. Drop
rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches
apart. Bake in upper third of oven for 10 minutes. Remove from pan and
cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with
powdered sugar, if desired.

NOTE: Cider vinegar may be replaced with Raspberry vinegar

Makes ~3 dozen cookies.

—–

Title: Navy Bean Soup Cuban Style
Categories: Soups, Cuban
Yield: 6 servings

-JUDI M. PHELPS
1 c Navy beans; dried OR
3 Cans great northern beans;
-15-oz size
2 1/2 qt ;water
2 Bay leaves
1/4 c Extra-virgin olive oil
4 Cloves garlic; finely
-chopped
1 ts Oregano
2 oz Piece salt pork; rind
-removed, cut in small
-pieces
1 lg Onion; finely chopped
1 Green pepper; cut in strips
8 oz Can tomato sauce
1 md Potato; peeled and cut in
-chunks
1 Butternut squash; seeds
-removed and cut in chunks
1/2 lb Boneless smoked ham; diced
Salt and pepper to taste

Rinse dried navy beans in cold water, pick over to remove foreign
particles, and soak covered in water overnight. Drain beans and place
them in a large saucepan with 2 1/2 quarts water, bay leaves, and
salt pork. Bring to a boil, reduce heat, and simmer, covered, until
tender, 1 to 1 1/2 hours, adding water if necessary. (If using canned
beans, the above step is unnecessary, since beans are already cooked.)

In a medium-size skillet, heat olive oil and saute onion, green
pepper, garlic, oregano, ham, and tomato sauce for 10 minutes. In a
separate saucepan, boil squash chunks for 5 minutes. Remove from
water, adding same water to tomato mixture. Peel squash. When beans
are tender, add tomato mixture, potato, salt, pepper, and squash.
Continue cooking another 30 minutes. Remove salt pork and discard.
Serve in soup bowls. Serves 6. Source: The Columbia Restaurant
Spanish Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

MMMMM

PORK CORN STUFFING BAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Campbell’s Golden Corn Soup
-(10 3/4 oz)
1 1/2 c Pepperidge Farm Corn Bread
-Stuffing
1/4 c Finely chopped celery
1/4 c Finely chopped onion
1/2 ts Paprika
4 Boneless pork chops, 3/4″
-thick
1 tb Packed brown sugar
1 t Spicy brown mustard

Prep Time: 10 minutes. Cook Time: 30 minutes

1. Combine soup, stuffing, celery, onion and paprika.
In a 9″ greased pie plate, spoon stuffing. Arrange
chops on stuffing, pressing lightly into stuffing.

2. Combine sugar and mustard. Spread mixture evenly
over chops.

3. Bake at 400’F. 30 minutes or until chops are no
longer pink. Garnish with celery leaves if desired.
Serves 4

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Title: Christmas Boxes
Categories: Cookies
Yield: 1 servings

Fast Fancy Butter Cookie Recipe

For each box, cut out and bake 5 squares of the same size. Cut one
larger for top. Trim all edges square. Use confectioners icing to
“glue” 4 squares together for sides. Trim 5th for bottom and glue in
place with icing. Trim larger square to sit on top. Roll out square
gumdrops in sugar until thin; cut into shapes and attach to box with
icing. At this point you can put something inside the box before you
glue the top on. I just put in small goodies, like other little
cookies. Then I glue on the top and the kids have to eat them to get
inside. The kids go nuts over these little surprises.

MMMMM

HOT CHICKEN APPLE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 ts Paprika
1/4 ts Pepper
4 (4 Oz.) Boned, Skinned
Chicken Breast Halves, Cut
Into Bite Size
3 tb Unsweetened Apple Cider
1 c Diagonally Sliced Carrots
3 c (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 c (2 Oz.) Gorgonzola
Cheese Divided
2 ts Minched Shallots
2 tb White Wine Vinegar
4 c Torn Fresh Spinach

Combine Paprika, Pepper Pinch Salt in A Plastic Bag. Add Chicken Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper Microwave At Medium-High 6 To
7 Min., Stirring Every 3 Min. Drain Chicken Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken 1/4 C. Cheese in A Bowl; Toss Set
Aside.
Add Vinegar Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese Serve Warm.
About 247 Cal. Per 1 1/2 C. Chicken Mixture, 1 C. Spinach 1 T.
Cheese.
(Fat 6. Chol. 76.)

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