Title: Chocolate. Chip Meringues
Categories: Cookies
Yield: 12 servings

-rhona altomari (kxpv54b)
2 Egg whites
2/3 c Sugar
6 oz Chocolate chips

In small mixing bowl; beat eggs. Add sugar after eggs are “more than
foamy”-they should be light and fluffy.
Beat for 8 minutes. Fold in chips. Drop by tbsp onto greased cookie
sheet. TURN OVEN OFF, leave overnight.

The kids love them! Formatted by Elaine Radis; 3/92

—–

Garlicky Caesar Dressing

Recipe By : VegTimes (?)
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4-5 cloves garlic
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 teaspoons balsamic vinegar
juice of 1 lemon
1 teaspoon water
1/2 teaspoon dry mustard
1-2 drops hot pepper sauce

With a fork, mash garlic in olive oil; then whisk in remaining ingredients.
Let dressing sit overnight in the refrigerator if you want a stronger garlic
flavor.
Makes about 1/3 cup.

Per tablespoon: Cal 16 / Prot 0 / Fat 1g / Carb 2g / Chol 0g / Sod 27mg / Fiber
0g

– – – – – – – – – – – – – – – – – –

Title: GREEK MUSHROOM SALAD
Categories: Salads, Greek, Side dish
Yield: 4 servings

8 oz Small button mushrooms
5 tb Dry white wine
5 tb Water
5 tb Olive oil
Juice of half a lemon
1 Bay leaf
1 tb Chopped onion
1 pn Thyme
1 pn Coriander
1 pn Fennel seeds
Salt pepper

Wipe the mushrooms, but do not peel them.
Put all the remaining ingredients into a saucepan simmer them for 5
minutes. If the mushrooms are very small, leave them whole.
Otherwise, cut them in half or into quarters, depending upon their
size. Add to the saucepan simmer for 5 minutes. Let them cool in
the liquid before placing in a bowl to serve.

—–

HEARTLAND CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Smoked ham bones
3 md Onions, peeled and quartered
3 md Carrots, peeled and
-quartered
3 md Potatoes, peeled and
-quartered
4 Ribs celery (inside stalks),
-chopped
1 Green bell pepper, seeded
-and sliced
2 Bay leaves
2 ts Dried thyme
1 t Salt
1/4 ts Freshly ground black pepper
3 qt Water
2 c Fresh milk
4 c Fresh corn kernels
8 sl Bacon, cooked and crumbled

Place ham bones, onions, carrots, potatoes, celery,
green pepper, bay leaves, thyme, salt and pepper in
the water and bring to a boil over medium-high heat.
Cook at a slow boil for 2 1/2 to 3 hours. Strain the
broth and discard the bay leaves and bones, reserving
the ham and vegetables. Skim off and discard fat from
the broth. Puree the cooked vegetables and ham in a
food processor until smooth. Bring the broth to a boil
again and add the pureed vegetables, milk and corn.
Let simmer for 5 minutes. Serve, sprinkled with bacon.

Makes 6 to 8 servings.

[MID-ATLANTIC COUNTRY; November 1990]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

ARMADILLO EGGS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cheese/Eggs Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Monterey Jack Cheese
1/2 pound Sharp cheddar cheese
1/2 pound Hot pork sausage*
1 1/2 cups Bisquick mix
1 Egg
1 package Pork flavor Shake ‘n Bake
20 Whole jalapeno peppers**

*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but
success reported when using bottled or canned

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
Try to keep both halves near each other as you have to put them back together
later. Mix bisquick, raw sausage cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of bisquick mixture and mold around pepper in shape of
elongated egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can use
cookie sheet) at 350 degrees for 25 minutes or until crisp.

Posted by Sandra Stone

– – – – – – – – – – – – – – – – – –

Title: Kielbasa and Bow Tie Soup
Categories: Pasta, Beef, Sausage, Soups, Pork
Yield: 4 servings

—————-5 IN 10 PASTA NOODLE CKBK—————-
2 T Italian parsley, minced
1/4 lb Smoked kielbasa, cut 1/4"pcs
1 cn Chicken broth
15 oz Cn pasta-ready tomatoes
-w/juice
1 1/2 c Bow tie pasta

Cook sausage until lightly browned. Add broth and
tomatoes; cover, bring to boil over high heat.
Uncover, add pasta, cook to al dente, 8-9 mins. Spoon
into bowls and sprinkle with parsley.

—–

————–16976668690–

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Every message to contain a recipe in meal-master format (unless a request)

Crust:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or margarine
3/4 teaspoon cinnamon
Filling:
2 lbs. cream cheese (4-8oz. pkgs.)
1/4 teaspoon salt
1 cup sugar
4 eggs
1-1/4 tablespoon lemon juice
Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

Need: 10″ springform pan
Oven: 350 deg. F. for 1 hour; 475 deg. F. for 15-20 min.

Crust: Mix all ingredients together and press into 10″ springform pan.
FILLING: Combine salt, sugar, eggs and lemon juice and beat till smooth.
Set aside in large bowl add 1 package of cream cheese at a time and cream
till smooth. Gradually add egg mixture and beat till it is mixed well.
Pour into springform pan and bake at 350 deg. F. about 1 hour. ( Put foil
under pan to catch drippings.)

Spread topping on top and bake at 475deg for 15-20 minutes. Refrigerate for
at least one hour before serving. Top with cherry or blueberry pie
filling if desired.

BLUEBERRY-APPLE MUFFIES

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 t Baking powder
1/2 ts Baking soda
3/4 ts Ground cinnamon
1/4 ts Salt
1/3 c Sugar
1 ea Large egg
1/4 c Low-fat buttermilk
3 tb Butter, melted
1/2 c Minced unpeeled tart apple
3/4 c Blueberries, fresh or frozen

Combine dry ingredients in 1-quart mixing bowl. Mix
well. Add egg, buttermilk, butter and minced apple to
bowl. Stir to combine (disregard any small lumps).
Gently stir in blueberries. If blueberries are frozen,
bake batter immediately. Otherwise, chill batter until
thickened, covered airtight, at least 2 hours or
overnight. Drop 2 TBS chilled batter, 2 inches apart,
onto greased baking sheets. Sprinkle with more cereal,
if desired. Bake in center of 425-degree oven until
tops have taken slight tinge and edges are very
lightly browned, about 7-8 minutes, rotating pans if
browning irregularly. Do not overbake. Cool on racks.
Makes 20 (3- inch) muffies.

– – – – – – – – – – – – – – – – – –

Title: SZECHWAN PEANUT NOODLES
Categories: Chinese, Loo, Nuts, Pasta
Yield: 1 batch

6 oz Peanut butter
4 tb Sesame oil
3 tb Soy sauce
2 tb Rice vinegar
1 ts Cayenne
1/2 ts Habanero powder
Chicken broth
12 oz Chinese egg noodles (fat
-round ones preferred)
1 c Blanched carrot, cut
-in matchsticks
3 Scallions, slivered
1 c Snow pea pods, raw, cut
-in matchsticks
1 c Raw bean sprouts
1/2 c Roasted unsalted peanuts,
-ground

Over low heat, melt the peanut butter with the oil,
soy sauce, and vinegar. Stir in pepper powders. Thin
to proper consistency with broth. Let cool. Taste for
seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done.
Drain and put onto a serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a
neat design over the noodles and sauce. Strew with
peanuts. Serve cool or cold.

From: Michael Loo

—–

Pickled Chipotles

Recipe By : Too Hot Tamales/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chipotle pepper or morita chiles — stems removed
2 cups red wine vinegar

In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer
and cook, covered, for about five minutes. Set aside to cool. Store in a joar
in the refrigerator for up to 3 months.

– – – – – – – – – – – – – – – – – –

Per serving: 67 Calories; 0g Fat (0% calories from fat); 0g Protein; 28g
Carbohydrate; 0mg Cholesterol; 5mg Sodium