Homemade Mounds Bars (2)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. light corn syrup
14 oz. bag coconut
12 oz. bag chocolate chips
3/4 bar canning wax

Boil syrup for 1 minute. Add coconut and stir. Let sit for 2
hours. Wet hands and form into balls. Freeze. Then melt chocolate
chips and wax together and dip coconut balls into mixture. Place on
greased cookie sheet.

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Title: BANANA BREAD IV
Categories: Breads, Low-cal
Yield: 12 servings

1 3/4 c Whole wheat flour
1 1/4 ts Baking powder
1/2 ts Baking soda
2/3 c Sugar
1/2 c Applesauce
4 Egg whites
2 tb Skim milk
1 c Mashed ripe bananas

In mixing bowl, stir together flour, baking powder, baking soda. In
another bowl, combine sugar and applesauce; add egg whites and milk,
beating until smooth. Add flour mixture alternately with bananas to
applesauce mixture. Bake in Pam-sprayed 9x5x4-inch loaf tin for 60
minutes at 350 degrees. (If desired, bake in smaller pans for less time.)
Cool in pan 10 minutes. Remove from pan; place on wire rack. Makes 1
loaf with 0.5 grams/fat per serving.

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Title: Chewy Oatmeal Cookies
Categories: Cookies, Holiday, Candy and c, Celebrities
Yield: 30 servings

3/4 c shortening — butter
: flavored
1 1/4 c brown sugar — firmly
: packed
1 egg
1/3 c milk
1 1/2 ts vanilla
3 c oats, rolled (raw) — quick/
: old fashioned
1 c flour — all-purpose
1/2 ts baking soda
1/4 ts cinnamon
1 c raisins
1 c walnuts — chopped

1. Heat oven to 375 F. 2. Lightly grease cookie sheet
with shortening. 3. Combine shortening, brown sugar,
egg, milk, and vanilla; beat with mixer on high speed
to blend well. 4. Combine oats, flour, baking soda,
salt and cinnamon; add to shorteing mixture and
combine until just blended. 5. Stir in raisins and
nuts. 6. Drop by rounded tablespoonfuls onto cookie
sheet, 2 inches apart. 7. Bake for 10-13 min., or
until lightly browned. Cool 2 min. on cooling rack.

Recipe By : quaker Oatmeal boxtop

From: Kmeade@ids2.Idsonline.Com (The Me

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TOXIC TOMATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Tomatoes
1/2 Avocado
–peeled, pitted and chopped
4 oz Swiss cheese — grated
6 Fresh basil leaves — chopped
–or 1 tablespoon dried basi
1/4 ts Dried oregano

Recipe by: Creepy Cuisine, Lucy Munroe
Wash the tomatoes and cut them in half crosswise.
Place the halves – open side up – on a cookie sheet.
In a small bowl, mash together the avocado (sludge),
grated Swiss cheese (pus), and basil (poisonous plant
matter). Spoon the mixture on top of the tomatoes and
sprinkle with oregano (fly wings). Broil the tomatoes
for 5 minutes, or until pus begins to ooze. Carefully
remove the tomatoes from the broiler and serve hot, or
allow to cool slightly and eat them with your hands
(wearing plastic gloves, of course – to keep from
being contaminated)!

Penny Halsey (ATBN65B).

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Almond Biscotti

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Sugar
1/2 C Butter, sweet — melted
3 Tbsp Brandy
1 Tsp Vanilla
1 Tsp Almond extract
1 C Almonds, unsalted — chopped
3 Eggs
2 1/2 C Flour
1/2 Tbsp Baking powder
1/4 Tsp Salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well.

Stir in flour, baking powder and salt. Form into a long loaf (or
loaves), place on a cookie sheet and bake for 20-30 minutes or until firm
and softly cakelike. Remove from oven and let cool slightly.

When cool enough to handle, slice into 1/2 inch diagonal slices and
return to cookie sheet. Bake for 15-25 miutes, turning once, until both
sides are brown-flecked and toasted. Cool thoroughly and store in an
airtight jar.

Makes 2-3 dozen.

Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried
apricots may by added.

Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,
Ouzo or Anisette for the brandy and omit the almond extract. Several
tablespoons of anise seeds may be added for additional oomph.

Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A
hazelnut liqueur may be used instead of brandy. Omit the almond extract.

Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Substitute unsalted pistachio nuts for the almonds, and add 1/4 – 1/2 cup
diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of
candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th century,
virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for
the almonds. Omit the almond extact and flavor the dough with 1 tsp
cinnamon and 1/2 tsp cloves.

Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange
flower water for the brandy.

Variation 8; Pine nuts may be used instead of almonds, though the
richness may be less desirable than the crunch of the toasted almonds.
Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended
into the dough before baking.

Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in
the top of a double boiler over just simmering water. If it “seizes” or
“tightens”, add 2 Tbsp of unsalted buter and it should smooth out again.
Dip only one side of each cookie (the chocolate won’t seal in the moisture
that way).

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Title: HONEY ALMOND GRILLING GLAZE **
Categories: Grill, Sauces, Seafood, Chicken, Pork
Yield: 2 cups

———————————BILLS20086———————————
11 tb Unsalted butter
2 tb Flour
1 c Slivered almonds
2 tb Prudhomme’s Seafood Magic
1 c Celery; chopped
1 c Honey
1 ts Fresh lemon peel; grated
1 c Chicken stock
1/8 ts Ground nutmeg

In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour
until smooth, about 1 minute. Set aside. In 10″ skillet over high heat,
melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds,
Seafood Magic and celery. Cook, stirring frequently at first and constantly
near end of cooking time, about 8 minutes or until almonds are browned.
Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon
peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg;
cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture
until it is incorporated and sauce is slightly thickened, 30-60 seconds.
Remove from heat.

NOTE: Excellant on grilled seafood, chicken or pork. Brush it on right
before meat is ready to come off the grill and bring some to the table for
dipping.

—–

CHUNKY GRANOLA (WITH NO OIL ADDED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Rolled oats
1 c Nuts (more if desired,
— up to double this amount)
1/2 c Sunflower seeds
1/2 c Whole millet
-OR- whole buckwheat groats
3 c Whole wheat flour (or more)
-OR- part cornmeal,
– rice flour,
– or other whole-grain flour
1 t Salt (or more, as desired)
1/2 c Honey (or more,
— up to double this amount)
1 c -Hot water, or up to:
2 c -Hot water *
1 t Vanilla

* Note: More water makes the granola chunkier, less makes it crumbly.

Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds,
millet, flour, and salt. Mix together honey, water, and vanilla, and stir
into dry ingredients. Spread on a lightly oiled baking sheet and squeeze
mixture together to form small chunks, but don’t crowd; the chunks need to
bake clear through. Roast until golden brown, about 10 to 20 minutes.
(With the larger amount of water, reduce heat and bake longer.) As it
bakes the granola may need stirring to brown evenly. Cool thoroughly
before storing.

Variations: Replace part of the water with the freshly squeezed juice of 2
oranges (and add the grated rinds if the oranges were not sprayed with
pesticides), or use 2 teaspoons orange oil.

For “gingerbread” granola, use half molasses (for half honey) and add 2
teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves.

For a nice change, substitute maple syrup for honey.

Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed
for you by Karen Mintzias

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Tavern Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Beef
Microwave Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground Beef
2 tablespoons Chili Powder
1 Clove Garlic — minced
1 Pouch Soup Mix *
3/4 cup Beer or Water
1 can Tomatoes **
1 can Kidney Beans — drained ***
1 Cheddar Cheese — shredded
1 Sour Cream

* Use Campbell’s Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained
and cutup *** 15 oz can
Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and
garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer
pink, stirring once during cooking to break up meat. Spoon off fat. Stir in
soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave
on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%.
Cover; microwave 10 mins or until flavors ar well blended, stirring once
during cooking.
Let stand, covered, 5 mins. Garnish with cheese and sour cream.

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Title: Catfish and Crawfish Mold
Categories: Cajun, Salads, Fish
Yield: 8 Servings

1.00 c Chopped parsley
1.00 c Cream cheese
0.50 c Dry white wine
1.00 x Salt, to taste
1.00 tb Lemon juice
1.00 lb Catfish meat, cooked
1.00 ts Louisiana hot sauce
1.00 lb Crawfish meat, cooked
1.00 tb Lea Perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea Perrins
Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce. You can use shrimp of crawfish aren’t available. From Justin
Wilson’s “Outdoor Cooking With Inside Help”

MMMMM

PORTUGUESE ALMOND POTATO CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Baking potato, about 10
-ounces
1 c Almonds, with skins
2 ts Baking powder
3 lg Eggs, separated
3/4 c Sugar
1/4 c Unsalted butter, softened
1 tb Brandy
1/2 ts Almond extract
Powdered sugar
Marzipan “potatoes,”
-optional (see recipe)

Bake or microwave potato until soft. Force pulp
through a coarse sieve or potato ricer. There should
be 1 cup lightly packed. Set aside to cool.

Preheat oven to 350F. Butter sides of an 8 1/2-inch
spring form pan, line base with a circle of baking
parchment; butter the parchment. Using a nut mill,
grind almonds to powder, stir in baking powder; set
aside.

Beat egg whites until they start to stiffen, sprinkle
with half of the sugar, a little at a time, and
continue beating until stiff and glossy.

Beat butter with remaining sugar, then beat in egg
yolks, brandy, and almond extract. Using a large
rubber spatula, fold in potato, ground almonds and egg
whites.

Spoon into prepared pan; bake for 35 to 40 minutes,
until a tester comes out dry. Let cool in pan for 10
minutes.

Run a knife blade around edge before releasing sides
of pan. Place cake, on the base, on a rack and let
cool completely. Cake will sink slightly in the
middle. Reverse cake onto a plate, peel off paper and
place right side up on a serving plate. Dust with
powdered sugar before serving.

MARZIPAN “POTATOES”: You’ll need 4 ounces marzipan or
almond paste and powdered unsweetened cocoa.

Pinch off pieces of marzipan and roll into elongated
balls, each about the size of a large marble. Make
these slightly irregular, like tiny new potatoes.
Roll in cocoa to simulate brown potato skin. Cut
several in half to show the white interior. Arrange a
little group on top of the cake, and place the rest in
twos and threes around the edge of the plate.

Serves 10.

PER SERVING: 235 calories, 5 g protein, 23 g
carbohydrate, 14 g fat (5 g saturated), 76 mg
cholesterol, 131 mg sodium, 2 g fiber.

From an article by Jacqueline Mallorca, San Francisco
Chronicle, 2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

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