Title: TEX-MEX TORTILLA SOUP
Categories: Soups/stews, Mexican, Poultry
Yield: 6 servings

2 Whole large chicken breasts
-(about 2 lb.), skinned and
-boned
2 c Water
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
14 1/2 oz Can tomatoes, cut up
1/2 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel
-corn, drained
1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3
-cups), coarsly crushed
4 oz Monterey Jack Cheese,
-schredded (about 1 cup)
1 Avocado, peeled, seeded and
-cut into chunks
Snipped cilantro
Lime Wedges

Cut chicken into 1 inch cubes; set aside. In a large
saucepan combine water, beef and chicken broths,
undrained tomatoes, onoin and green pepper. Bring to
boiling. Add Chicken; reduce heat. Cover and simmer
for 10 minutes. Add corn, chili powder, cumin and
pepper. Simmer, covered, for 10 minutes more. To
serve, place crushed tortilla chips into each bowl.
Ladle soup over chips. Sprinkle with cheese, avocado
and cilantro. Serve with lime wedges.

Makes 6 servings.

Posted by Linda Glover. Courtesy of Fred Peters.

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Title: Yorkshire Pudding
Categories: Breads, Side dish
Yield: 12 popovers

-JUDI M. PHELPS
1 1/4 c Flour
1/2 ts Salt
1 c Milk
1 T Butter; melted
2 Eggs
4 To 8 tbl. drippings from
-roasting pan

Preheat oven to 475 degrees.

Whisk together the flour, salt, milk, butter and eggs. Using a
baster, drop a teaspoon or two of drippings into each cup of a
muffin tin. Put the muffin tin in the preheated oven. When the
drippings are sizzling hot, remove the tin and fill each cup 1/2 to
2/3 full with butter.

Bake for 15 minutes, then reduce oven temperature to 350 degrees,
and bake for 15 to 20 minutes longer, or until the popovers are
puffed and brown. Serve hot. Yields 12 large popovers.

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

MMMMM

Title: COOKBOOKS FOR THE B/M
Categories: Information, Breadmaker
Yield: 1 servings

-LINDA CALDWELL (KKPD13B)

1. BREAD MACHINE MAGIC by Linda Rehberg and Lois Conway 2. THE BREAD
MACHINE COOKBOOK; vols.1-4 by Donna German.
All these books give several sizes of each recipe.
3. ELECTRIC BREAD is good too. It costs around $30 but has beautiful
pictures and good recipes. Have fun!

MMMMM

Witch’s Brew **

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
36 ounces Unsweet apple juice concent — thaw, undiluted
5 cups Water
4 cups Vodka — can use water instea
1/2 cup Lime juice
1/2 gallon Lime sherbet — softened
8 cups Club soda — chilled

Combine apple juice, water, vodka, and lime juice in a large bowl. Cover and
chill. Just before serving, spoon sherbet into a large punch bowl; slowly pour
apple juice mixture and club soda over sherbet, stirring gently.

– – – – – – – – – – – – – – – – – –

FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy Beans — Dried
8 c Water
3 c Beef Broth
1 ea Carrot — Chopped
1 ea Celery Stalk — Chopped
4 ea Bacon — Strips, Cubed
2 ea Onions — Small, Chopped
1 t Salt
1/4 ts Pepper — White
6 ea Frankfurters, Sliced *
2 tb Parsley — Chopped

* Note: Use the real Frankfurters in this recipe and
not the hot dogs!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Soak beans overnight. In a 3-quart
saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan
cook the bacon until transparent. Add the onions;
cook until golden. Set aside. Mash soup through a
sieve or food mill. Return to pan and add the bacon
onion mixture, salt and pepper. Add frankfurters;
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.

– – – – – – – – – – – – – – – – – –

Title: Jason’s broccoli lasagne
Categories: Main dish, Pasta
Yield: 8 servings

2 cn (10oz) Broccoli soup
1 pk (10oz) Frozen chopped broc
4 T Cooking oil
3 Carrots, thinly sliced
1 Large onion, diced
3/4 lb Mushrooms, sliced
12 Lasagne noodles
1 lb Mozzarella, grated
15 oz Ricotta
2 Eggs
1/2 c Parmesan cheese

Heat soup with broccoli until broccoli is thawed. Cook carrots and onions
in 1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water
and cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3
Tbsp oil, cook mushrooms until moisture is gone. Stir in carrot mixture.
Mix cheeses and eggs. Set oven to 375F.
Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese
mixture, all of carrot mixture, 1/2 remaining sauce, remaining noodles,
cheese and sauce. Cook for 45 minutes.

—–

Title: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/4 c All-purpose flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract 24 sm Reese’s Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add
brown sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 – 1/2 cup) and baking soda. Blend thoroughly.
Add enough extra flour so that you can shape dough into balls,
slightly larger than 1-inch. Press a Peanut Butter Cup into each
ball, covering the cup completely, and place on an ungreased baking
sheet.

Flatten with a fork, bake about 10 – 15 minutes or until lightly
browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and
Martha Traina

The Chef’s Comments:
“These cookies are a first-time try. I had a recipe from someone at
work, but I accidentally left it there. So I found another recipe and
adapted it. They’re yummy!!” – Lisa

From: Lisa
Date: 11-10-96 (10:06)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

Title: Cranberry Chews
Categories: Cookies
Yield: 60 servings

Grant; hwwk11b
2 1/3 c Flour
1 c Brown sugar; packed
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 ts Salt
1 c Butter, cold; in 16 pieces
1 1/2 c Rolled oats
16 oz Cranberry sauce-whole berrie
1/2 c Orange marmalade; thick
1 ts Vanilla extract
1 c Walnuts; chopped

DESCRIPTION: Chewy Cranberry Oat Bars with an oat-nut topping.

Preheat oven to 350. Grease a 10×15 jellyroll pan (9×13 okay). In a large
bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt.
Cut in butter until resembles coarse meal. Stir in oats. Reserve 1 1/2 c
of mixture. Firmly press remainder in bottom of prepared pan. Bake 15
minutes. Cool 10 minutes before filling. In medium bowl, stir together
cranberry sauce, marmalade and vanilla. Slowly add remaining 1/3 C flour,
blending thoroughly. Spread evenly over baked and cooled crust. Add nuts
to reserved oat mixture, sprinkle over top of cranberry filling. Bake 30
minutes or until lightly browned. Cool in pan on rack. Cut into 64 bars.
Store in airtight container one week, freeze for longer storage. From “The
Joy of Cookies.” Formatted by Theresa Grant, HWWK11b.

—–

CANNED FOODS FOR SPECIAL DIETS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

The cost of commercially canned special diet food
often prompts interest in preparing these products at
home. Some low-sugar and low-salt foods may be easily
and safely canned at home. However the color, flavor
and texture of these foods may be different than
expected and be less acceptable.

CANNING WITHOUT SUGAR

In canning regular fruits without sugar, it is very
important to select fully ripe but firm fruits of the
best quality. Prepare these as described for hot-packs
for each fruit, but use water or regular unsweetened
fruit juices instead of sugar syrup. (For more
information see additional publications for individual
fruits.) Juice made from the fruit being canned is
best. Blends of unsweetened apple, pineapple, and
white grape juice are also good for filling over solid
fruit pieces. Adjust headspaces and lids and use the
processing recommendations given for regular fruits.
Add sugar substitutes, if desired, when serving.

CANNING WITHOUT SALT (REDUCED SODIUM)

To can tomatoes, vegetables, meats, poultry, and
seafood, follow the normal procedures for canning, but
omit the salt. In these products, salt seasons the
food but is not necessary to ensure its safety. Add
salt substitutes, if desired, when serving.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Title: Snickers Pie Part 2 or 2
Categories: Pie, Dessert
Yield: 12 Servings

<<---Part 2, Continued---->>
<<-------Text Only-------->>

Pour fudge mixture into crust. Bake until almost set and tester inserted
into center comes out with moist batter still attached, covering crust with
foil if browning too quickly, about 17 min. Cool on rack 10 min. Arrange
Snickers bar pieces evenly over fudge layer.

FOR CREAM CHEESE LAYER: Using electric mixer, beat cream cheese and sugar
in medium bowl until smooth. Add egg and vanilla and beat just until
smooth. Carefully spread mixture in pie. Bake until cream cheese layer is
set. (ab. 15 min.) Cool pie on rack

Stir milk chocolate and cream in top of double boiler set over simmering
water just until melted and smooth. Remove from heat. Dip spoon into melted
milk chocolate mixture and drizzle chocolate decoratively over top of pie.
Refrigerate until well chilled. (Can be prepared 3 days ahead. Cover
loosely with foil and refrigerate.) Serve cold.

Reposted for you by: Bill Webster

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