MICHAEL’S MANGO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Vinegar
1 1/2 c Brown sugar
5 c Diced or sliced mango
1 tb Minced garlic
2 tb Ground ginger
1 t Ground coriander
1 tb Curry
1/4 ts Cayenne pepper
1 t Salt

PLACE VINEGAR AND SUGAR in a pot, place over medium
heat, bring to a boil and cook until the liquid
reduces and thickens. Add all other ingredients,
simmer for 5 minutes and remove from the heat. Let the
mixture cool to room temperature and pack into jars.
The chutney tastes better after about 2 weeks. If you
want to keep it longer, you can can it. Makes 8 Cups

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Title: APPLE RAISIN CREAM PIE
Categories: Pies
Yield: 1 servings

1 Pastry for 2-crust pie

MMMMM————————–FILLING——————————-
8 c Tart apple slices, 1/8″
Thick
1 c Sugar
1/2 c Flour
1/2 ts Nutmeg
1 ts Cinnamon
3/4 c Raisins
Dash of salt, if desired
2 ts Grated lemon rind
1 tb (rounded) butter
3/4 c Heavy cream

Apple Raisin Cream Pie

Make favorite pastry; line bottom of pie tin with one crust and set
aside. Combine apple slices, sugar, flour, spices, raisins, salt and
lemon peel; mix together well. Spoon filling into pastry-lined pan;
dot with butter. Cover with top crust decorated with steam vents;
seal edges. Cut a 1-in circle from dough in center of top crust. Bake
at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour
cream into center hole of top crust. Return to oven; bake 5-10
minutes longer. Let stand 5 minutes before cutting. (Refrigerate any
leftovers.)

MMMMM

QUICK BEEF STEW II

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Meats
Main dish Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 md Onion, finely chopped
1 Bay leaf
8 oz Can sliced carrots, drained
16 oz Can tiny white potatoes,
-drained
1/2 ts Salt
1/8 ts Pepper
1/4 ts Celery salt
2 c Beef gravy (recipe)
2 c To 3 c cubed cooked beef
8 oz Can green peas, drained

1. In a deep, 2-quart, heat-resistant, non-metallic
casserole, heat oil in Microwave Oven 2 minutes.
2. Add onion and heat, uncovered, in Microwave Oven 3
minutes or until tender. Stir occasionally.
3. Add bay leaf, carrots, potatoes, salt, pepper,
celery salt, beef gravy and
beef; stir to combine.
4. Heat, covered, in Microwave Oven 6 to 7 minutes or
until almost heated. Taste and correct seasoning, if
necessary, with additional salt and pepper. 5. Remove
bay leaf and discard. 6. Add peas and heat, covered,
in Microwave Oven 2 to 3 minutes or until heated
through.

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Cornbread Salad

Recipe By : Palatable Potpourri
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe corn bread or 1 pkg
Cornbread mix baked cooled
And crumbled
12 Slices bacon cooked and
Crumbled
1 C Finely chopped celery
2 Fresh green onions sliced
Thin
2 Lg Tomatoes chopped fine
1/4 C Green pepper chooped fine
2 Hard boiled egggs chopped

Mix all ingredients with enough mayonnaise to hold
together. Chill at least 2-3 hours or overnight.
Laverne Wallace Palatable Potpourri format by Emlie
rwsm05a

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And now, a recipe…Oatmeal Raisin Cookies…really good and chewy, but
will break your teeth if they are cold! I usually eat them, with a piece of
fruit on the way home from work (45 minute highway drive), but in the winter
I put them on the defroster to warm until they are chewy enough.

3/4 cup light corn syrup
1/4 cup water
1 tsp vanilla extract
2 egg whites (or appropriate vegan substitute)
1/2 cup brown sugar
1/2 cup granulated sugar
2 cups rolled oats
2 cups oat bran
1 cup all purpose flour (I use 50:50 unbleached white:whole wheat)
1/2 tsp baking soda
1/2 cup raisins

Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large
bowl and then gradually blend in the dry ingredients. Fold in raisins…dough
is fairly stiff, and gets more so as it sits. Drop by spoonfuls (I use a
soup spoon) onto a cookie sheet lightly sprayed with Baker’s Joy. Bake 15-17
minutes, or until the edges are browned. Store in an airtight container…I
don’t know how long they’ll keep…they’re always gone before they can go bad.
Even my 6 year old daughter loves them!

BACON CHEESE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Bacon
1 Egg, beaten
1 3/4 c All-purpose flour
1/2 c Crunchy, nugget cereal
ve dripping, if necessary — ¥
a small bowl
aside. Crumble
combine dry
wet mixture
Batter will be
Fill greased or
for 15-20 min.
Veg oil
3/4 c Milk
1/4 c Sugar
1 c Hredded cheddar cheese
add veg oil to measure 1/3 c total. In
combine dripping/oil, egg and milk- set
bacon, set aside. In a large bowl,
ingredients, make a well in center. Add
all at once; stir just til moistened.
lumpy, stir in cheese, bacon cereal.
lined muffin cups 3/4 full. Bake at 400
Makes 12.

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VEGETARIAN LIVER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Passover Side dish
Vegetables Nuts
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-SHERI KONOPKO (GXCH63B)
6 Onions
4 Hard boiled eggs
1/4 c Walnuts
Oil

Chop onions and saute in oil until brown Put all
ingredient through a food processor; or blender.
Formatted by Elaine Radis; 3/92

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Title: Yum-Yum Gems
Categories: Bread Osg1966
Servings: 1

1/2 c Shortening
1 c Brown sugar
1 c Milk; sour
2 c Flour
1 ts Baking soda
1/2 c Nut meats; chopped
1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
1 c Raisins; chopped

Blend shortening and sugar. Add sour milk. Stir in dry ingredients,
add raisins and nuts. Pour into greased cup cake tins and bake in
moderate oven 350 F. from 15 to 20 minutes or until done. You can use
any kind of icing.

Source: Mrs. Leda Towner, Kent Grange, Portage County, OH
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BREAKFAST CHICKEN HASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked chicken
1/2 c Cream or leftover gravy
1/4 ts Salt
1/4 ts Black pepper
1/4 ts Tarragon
1 tb Butter
1 tb Chopped parsley
1 tb Chopped pimiento

Chop leftover or cooked chicken into small cubes. In
a bowl, mix chicken with cream or leftover gravy.
Season with salt, pepper and tarragon. Melt butter in
shallow baking dish. Turn chicken mixture into baking
dish. Sprinkle with parsley and pimiento. Bake at
350 degrees for 15 minutes. Serve with corn cakes or
waffles.

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GORY GORILLA TONSILS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Brussel sprouts
1/4 ts Salt
4 oz American cheese — grated
2 tb Milk
10 Iceberg lettuce leaves
1/4 ts Paprika

Recipe by: Creepy Cuisine, Lucy Munroe
Wash the Brussels sprouts and remove any
discolored leaves. Trim off the stem ends and cut an X
into the bottom of each sprout to make sure your
tonsils cook nice and tender. Place the sprouts in a
pot containing about 2 inches of water and sprinkle
with the salt. Cover the pot and cook over medium heat
until boiling. After 8 to 10 minutes, carefully stab a
few sprouts with a fork to see if they’re tender. When
you can easily pierce them through to their centers,
remove the pot from the heat and carefully drain the
sprouts in a colander. Place the grated cheese in a
small saucepan and add the milk. Simmer over low heat,
stirring continuously with a wooden spoon until the
cheese melts. Remove the saucepan from the heat as
soon as the cheese melts. Arrange a bed of washed
lettuce leaves on a platter. Place the gorilla tonsils
~ in pairs, of course – on the leaves. Drizzle the
melted cheese (pus) over the tonsils. Sprinkle with
paprika (blood specks) and serve.

Penny Halsey (ATBN65B).

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