Title: BITS-O-BARLEY POLENTA
Categories: Side dish
Yield: 1 recipe

3 c Skim milk
3 tb Honey
1 c AM Bits-O-Barley
AM Wheat Germ
Butter
Honey or maple syrup

The night before serving, put milk, 3 tablespoons honey and Bits-O-Barley
in a heavy sauce pan. Bring to a boil and cook, stirring constantly for
15-20 minutes. Pour into a 9″ x 9″ x 2″ oiled pan and refrigerate. The
next morning, cut the mixture into two inch squares, coat with wheat germ
and fry in butter until lightly browned and heated through.

Serve with more honey, syrup or butter.

Source: Arrowhead Mills “Bits-O-Barley” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

—–

Title: Pumpkin Marble Cheesecake
Categories: Cakes, Desserts
Yield: 10 servings

1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 ts Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 ts Cinnamon
1/4 ts Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Reserve 1 c batter, chill. Add remaining sugar,
pumpkin and spices to remaining batter; mix well. Alternately layer
pumpkin and cream cheese batters over crust. Cut through batters with
knife several times for marble effect. Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

—–

Spinach Enchiladas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
2 cloves garlic — minced
3 tablespoons safflower oil
1/4 cup hot pepper (jalapeno or your choice) — chopped
6 cups fresh spinach or 1 package frozen
8 corn tortillas
2 cups salsa
2 cups cheddar or Monterey Jack cheese — grated

In a skillet over medium heat, saute onion and garlic in oil until golden. Sti
r in peppers, cook 3 minutes. Rinse spinach in water, transfer to skillet with
water still clinging. Stir and cover, cook until wilted.

Meanwhile, soften tortillas in oven, wrapped in a moist towel or foil. Place 1
/4 cup filling in center of each tortilla. Roll up and place seam side down in
oiled oven proof dish. Smother with salsa and cheese. Bake at 350° F until
h
eated and bubbly.

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Title: ABILENE, TX ANNUAL CHILI SUPER BOWL
Categories: Meats, Tex-mex, Chili
Yield: 1 recipe

——————-BGPN97A TERRY NORTHUP——————-
3 lb Lean ground beef
3 tb Brown sugar
1 ts Thyme
1 ts Salt
1 ts Cumin seed
1 ts Garlic powder
2 Bay leaves
1 ts Cilantro
1/4 ts Oregano (Mexican preferred
Italian O.K.)
1 ts Cayenne pepper
2 tb Paprika
46 oz V-8 juice
1 c Onions; chopped
16 oz Peeled tomatoes (Mexican
Style for extra kick)
4 cn Pinto or kidney beans (if
You like beans in your
Chili)

Hope this ins’t too late. I haven’t checked in on the
board in a while. We just had our annual Chili Super
Bowl (Abilene, TX). They make a pot to feed 5000. It’s
BIG pot. This recipe is pretty good too. You will want
to multiply the recipe items by 10.

Brown beef and drain. Add all ingredients and cover.
Cook for 7-17 hours on medium high.

Good luck! If you try this, let me know how your
customers like it.

MM Format Norma Wrenn npxr56b

—–

Pineapple Applesauce Matzo Kugel

Recipe By : Ronnie Coben/ Cherry Hill NJ
Serving Size : 32 Preparation Time :0:00
Categories : Calling All Kugels… Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups matzo farfel
5 large eggs — separate out yolks
1 teaspoon salt
4 tablespoons sugar
8 ounce can crushed pineapple
1 teaspoon cinnamon
4 ounces margarine — melted
2 cups applesauce
Cinnamon and sugar — for topping

OVEN: 350
9 x 13- inch pan

Put farfel in a colander and pour hot water over it.

Beat yolks, salt, sugar and margarine. Mix in farfel. Add pineapple,
applesauce and cinnamon.

Stiffly beat egg whites; fold into yolk mixture. Sprinkle sugar and
cinnamon over top of kugel.

Bake for 40 to 45 minutes.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Cherry Cream Pie
Categories: Cyberealm, Pies
Yield: 6 servings

22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings,instant chocolate
Pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling

1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press
firmly
into 9″ pieplate. 3. Bake at 350 F for 8 minutes,
cool before filling. 4. Prepare pudding as directed
for pie filling. 5. Chill for 30 minutes, spread into
crust. 6. Spread coolwhip carefully on top. 7. Spoon
cherries on top. Chill for 2 hours before serving.
Typed by Brigitte Sealing

—–

Title: Cereal Killer Cookies
Categories: Cookies
Yield: 48 servings

2 1/4 c Oats; old-fashioned
12 oz Almond butter; brickle chips
1 2/3 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Dark brown sugar; firmly pac
-ked
3/4 c Granulated sugar
1 c Unsalted butter
2 lg Eggs
1 tb Vanilla extract

Recipe by: Diane Mott Davidson. The Cereal Murders
Preparation Time: 1:30
~ Bits O’ Brickle chips come in 6- and 12- ounce packages. One stick of
Butter is 1/2 cup.
~~ Set oven to 375F. (Ungreased cookie sheets.)
~~~ In a small bowl, mix oats with brickle chips. Sift flour, baking soda,
baking powder, and salt together. In a food processor, mix the sugars
until
blended, then gradually add the butter. Continue to process until creamy
and
smooth. Add eggs and vanilla and process until blended. Add the flour
mixture and process just until combined. Pour mixture over oats and chips
and stir until well combined. Using a 2-tablespoon measure, measure out
scoops of dough and place at least 2 inches apart on ungreased cookie
sheets. Bake in pre-heated oven for 2 to 15 minutes or until golden
brown.
Cool on wire racks. Makes 4 to 5 dozen.

—–

SAUSAGE-APPLE STUFFED SQUASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Meats
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Acorn squash
— halved and seeded
1 1/2 lb Pork sausage meat
3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 ts Salt
1/2 c Chopped apple
1/4 c Chopped onion
1 tb Finely-chopped parsley
1/2 c Milk

Place squash, cut side down, in shallow baking pan. Pour a little water
in pan. Bake in preheated moderate oven (350 F.) about 30 minutes. While
squash in baking, make sausage balls.

Combine sausage, oats, salt, apple, onion, parsley and milk thoroughly.
Shape to form 18 sausage balls. Brown lightly in small amount of
shortening in large skillet. Remove squash from oven; turn cut side up.
Season with salt and pepper. Place 3 sausage balls in center of each
squash. Continue to bake about 40 minutes longer or until squash is
tender.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

SPICY BLACKEYED PEAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables August

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
x Oil
1 c Chopped onion
1 lg Clove garlic, chopped
1 Tspcumin
1 t Dry mustard
1/2 t Chili powder (I use more)
1 16 oz. can blackeyed peas
(drained)
1 16 oz. can whole peeled
Tomatoes (undrained)
x Few drops Tabasco
1 t White vinegar
x Salt, pepper

Saute onion, garlic, and spices in a little oil until the onions are soft.
Add the (blackeyed) peas and tomatoes. Simmer for 20 minutes or so,
breaking up the tomatoes. Add Tabasco, vinegar, salt, and pepper. Turn
off heat and stir.

Serve over rice or with grits.

I use more garlic. I rinse the blackeyed peas thoroughly. I think it helps
with gas. I chop the tomatoes before adding rather than breaking up during
cooking. I don’t put on salt and pepper. I think I use less adding it at
the table. I sometimes add Louisiana hot sauce at the table. It goes well
with couscous also. He doesn’t say, but this probably servers four.

For me, adding a lettuce salad, bread, and a glass of wine or beer makes it
a complete meal. Delicious.

From: bible@iastate.edu (Anthony E Bible). rfvc Digest V94 Issue #173,
Aug. 16, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

– – – – – – – – – – – – – – – – – –

Title: Mock Fish (Pork)
Categories: Chinese, Pork, Ceideburg 2
Yield: 3 servings

3/4 lb Pork
2 ts Wine
1 tb Soy sauce
1 Level tablespoon corn flour
-(cornstarch)
Oil for deep-frying
4 ts Brown bean sauce
1 tb Water
1 tb Vinegar
1 Level teaspoon sugar
1/2 Level teaspoon red pepper,
-crushed
1 ts Pressed ginger juice
1/4 ts Sesame oil
1/2 Level teaspoon corn flour
-mixed with 4 tablespoons
-water

This dish is Szechwanese in origin.

“The annual run of the shad upstream stopped east of Szechwan, where
they spawned in lakes as large as small seas. Farther upstream, the
waters became more turbulent. The rapids cut through gorges, making
navigations upstream laborious, and the waters tan too swiftly to
make lakes where fish could be raised. This may be the reason for a
peculiar dish of pork known as Mock Fish, an attempt to reproduce the
taste of a well-sauced fish. It you close your eyes you can almost
believe it. The contrariness of Szechwan cooking lies in the fact
that veal or beef may be substituted in the recipe below with little
change in its taste. The taste of th original substances is all but
lost in the sauce. No one seems to mind, because the use of
seasonings is extraordinary.

Sliver the pork very finely, and marinate it for 2 to 3 hours in a
mixture of wine, soy sauce and corn flour. Deep-fry the slivers for
about 2 minutes, until well browned. Set them aside to drain. In a
bowl, mix together all the remaining ingredients except the corn
flour and water mixture. Saute the pork in the bean sauce mixture
for a few minutes in a deep frying pan, until heated through. Then
thicken the sauce with the corn flour flour and water, stirring
gently to make it smooth.

From ”Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM