Snickers Pie

Recipe By : Sam Waring
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-inch pie shell
5 1.5oz Snickers candy bars — chopped
1/2 cup sugar
12 ounces cream cheese — softened
2 large eggs — beaten
1/3 cup creamy peanut butter
1/3 cup sour cream
3/4 cup peanuts — shelled, roasted
1/2 cup chocolate chips — melted

Sprinkle candy in pie shell. Combine sugar, cream cheese, eggs,
peanut
butter and sour cream in medium bowl; mix well. Spread mixture over
candy. Sprinkle peanuts around outer edge of pie, then drizzle
chocolate over peanuts. Chill for 1 hour before serving.

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Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad

Recipe By : COOKING RIGHT SHOW #CR9733
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Large quail
Tamarind Glaze (recipe follows)
Purslane, Tomato and Sumac Salad (recipe f
–Garnish–
Mint sprigs, young arugula leaves,
day lily or other edible flower petals
–TAMARIND GLAZE–
2 Teaspoons garlic — minced
1 tbsp shallot — minced
1 tbsp fresh ginger — minced
1 tbsp olive oil
3 tbsp sugar
2 tbsp Asian fish sauce
1/2 c water
2 tbsp tamarind concentrate
2 tbsp lime juice
–PURSLANE, TOMATO AND SUMAC SALAD
3 c lightly packed tender purslane sprigs
1/2 c spring onions or scallions — chopped
1 c roasted and peeled yellow bell pepper — chopped,
1 1/2 c ripe tomatoes — cubed, seeded
2 tbsp sumac powder
1/2 tsp serrano chile — seeded minced
3 tbsp fresh lemon juice — or to taste
3 tbsp extra virgin olive oil
Kosher salt and freshly ground black peppe
–Garnish–
red and gold baby beets — sliced, roasted

=20
FOR THE QUAIL:

Split the quail, carefully remove the back and rib bones and brush with
tamarind glaze. Grill the quail over a medium-hot fire 4 to 5 minutes, skin
side down. Turn and grill another 2 to 3 minutes, taking care not to=
overcook.

Place purslane salad attractively on plates. Place grilled quail on top and
garnish with mint sprigs, arugula and flower petals.

FOR THE GLAZE:

In a small skillet over medium heat, saute the garlic, shallots and ginger
in olive oil until tender but not brown. Stir the sugar, fish sauce, water,
tamarind concentrate and the lime juice together until well combined. Add to
the garlic mixture and reduce over high heat by one-third or until slightly
thickened. Remove from the heat and let cool. Store covered in the
refrigerator for up to 2 weeks.

Yield: About 1/2 cup

FOR THE SALAD:
Wash the purslane and discard any tough stems or damaged leaves. Chop the
onion and bell pepper and rinse in cold water. Place the onions and peppers
in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon
juice and olive oil. Gently mix and season with salt and pepper and garnish
with roasted beets.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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NOTES : Show: 10/16/96

Waterloo Ice House Mexican Corn Soup

Recipe By : Waterloo Ice House Restaurant
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 to 2 serrano peppers
1 cup onion — diced
1 poblano peppers
1/4 teaspoon cumin
1/4 teaspoon oregano
2 plum tomatoes
2 tablespoons margarine
2 cups half and half
2 cups canned creamed corn
6 to 8 ounces Monterey Jack Cheese — grated
tortilla chips

Remove and discard the stems from the serrano peppers and the poblano
pepper. Finely dice the serrano pepper. Remove the seeds from the poblano
pepper before slicing it into 1/2-inch strips. Dice the onion. Melt the
margarine in a soup pot and saute the pepper, onion and spices until soft.
Reduce the heat and simmer, while chopping tomatoes into chunks. Add
tomatoes to the pepper mixture. Simmer 3 minutes; set aside.

In a large soup pot combine the half and half with the corn soup mix. Mix
well before adding the creamed corn. Heat without boiling to combine
flavors. Place grated cheese in bottom of each cut before filling with soup
to withing 1/2 inch of top. Place tortilla chips on top of soup. Serve
immediately. Makes 1 quart.

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Title: GINGER SHRIMP WITH SNOW PEAS
Categories: Chinese, Seafood
Yield: 4 servings

2 tb Peanut oil
1/4 ts Sesame oil
3/4 lb Medium shrimp, peeled and
-deveined
1 Clove garlic, crushed
1 1/2 c Fresh or frozen snow peas
-(about 1/4 Lb)
8 oz Sliced water chestnuts (1
-can)
1/2 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1 tb Cold water
1 tb Fresh ginger, grated
Chow Mein Noodles OR:
Freshly Cooked Rice

Heat the oils in a wok or heavy skillet until hot but
not smoking. Add shrimp and stir-fry for 2 minutes.
Transfer to plate and set aside. Add garlic to wok;
stir for 15 to 20 seconds. Add snow peas, water
chestnuts, broth and soy sauce; stir-fry for 2
minutes. Combine the cornstarch and water in small
cup; blend until smooth. Add to wok. Return shrimp
to wok with ginger and stir until sauce thickens and
mixture is heated through. Serve immediately over chow
mein noodles or rice.

Bon Appetit LIGHT AND EASY SPECIAL

—–

Dry-Roasted Herbed Mushrooms

Recipe By : My files
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Low-Cal
Low-Fat Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound mushrooms — sliced
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon oregano
1/2 teaspoon rosemary

Arrange mushroom slices in a single layer on Pammed baking sheets. Mix
seasonings and sprinkle over. Bake 1 1/2 hours at 200F, till
crisp but not browned,

Store in an airtight container.

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OYSTER-MUSHROOM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 c Oyster liquor
3 tb Butter
1 tb Flour
1 c Milk
1/2 c Cream
2 tb Shallots, minced
Salt and pepper
1/2 lb Mushrooms
2 ts Parsley, minced

Heat oysters in liquor over low heat until edges curl.
Drain, saving liquor. Melt 1 tbs butter, blend in
flour, add milk gradually, stirring constantly. Bring
to boiling and cook 1 minute. Add cream, shallots,
parsley, salt and pepper. Warm mushrooms in remaining
butter until heated but not brown. Combine mushrooms,
oysters, and oyster liquor to cream sauce. Serve
immediately.

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Tiramisu #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sponge cake — 3 inch tall
3 ounces Coffee — strong
3 ounces Kahlua
8 ounces Cream cheese
1 1/2 cups Powdered sugar
Cocoa powder

Cut the cake across the middle to form 2 halves. Blend the coffee and kahlua
together. Sprinkle the one half of the cake with the coffee and kahlua mix,
enough to strongly flavor the cake, but do not saturate the cake so much that
it collapses. Mix the cream cheese and sugar, beating until light and
spreadable. Spread over this half of the cake in a fairly thick layer. Set the
other half on top of this. Repeat the process. Put the cocoa powder in a wire
strainer and coat the top layer of cream cheese completely with cocoa.
Refrigerate the cake for at least 2 hours before serving. May use favorite
liqueur or rum or brandy instead of kahlua.

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Title: Green Tomato Pie Filling
Categories: Pies, Fruits, Canning
Yield: 7 quarts

4 qt Chopped green tomatoes
3 qt Peeled, chopped tart apples
1 lb Dark seedless raisins
1 lb White raisins
1/4 c Minced citron
-OR lemon or orange peel
2 c Water
2 1/2 c Brown sugar
2 1/2 c White sugar
1/2 c Vinegar (5%)
1 c Bottled lemon juice
2 tb Ground cinnamon
1 ts Ground nutmeg
1 ts Ground cloves

Yield: About 7 quarts

Procedure: Combine all ingredients in a large saucepan. Cook slowly
stirring often, until tender and slightly thickened (about 35 to 40
minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust
lids and process.

Table 1. Recommended process time for Green Tomato Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

MASA BISCUITS WITH HAM AND GREEN CHILE GRAVY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Long green chiles (Anaheims)
6 tb Unsalted butter
1 lb Firm, smoky ham, trimmed,
-cut into 1/4″ cubes
1/4 c Unbleached A-P flour
5 c Milk, 2% ok
1/2 ts Salt
8 Freshly baked Masa Biscuits,
-(recipe), split

In the open flame of a gas burner or under a
pre-heated broiler, roast the long green chiles,
turning them, until they are lightly but evenly
charred. Steam the chiles in a paper bag, or in a
bowl, covered with a plate, until cool. Rub away the
burned peel. Stem and seed the chiles and coarsely
chop them. There should be about 3/4 cup.

In a large skillet over medium-low heat, melt the
butter. Add the ham cubes and cook them, stirring
constantly, until lightly browned, about 10 minutes.
Sprinkle the flour over the ham cubes and cook,
stirring constantly, for 5 minutes. Slowly whisk the
milk into the ham mixture. Stir in the green chiles
and salt. Raise the heat to medium and bring the milk
mixture to a simmer. Cook, stirring occasionally and
scraping the bottom of the pan, until thickened into a
medium gravy, about 7 minutes. Adjust the seasoning.

Arrange the biscuits, split-sides up, on 8 plates.
Spoon the gravy over and around the, using it all.
Serve immediately.

NOTE: I tend to add a bit more “heat” by adding some
fresh jalepeno, cut into very fine julienne as garnish
to each person’s serving. Looks pretty, too. This is
also a good dish to make using smoked turkey (thigh)
instead of ham.

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Potato Sweet Biscuits

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Rolls/Bisc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium sweet potatoes — peeled and diced
4 cups all-purpose flour
1/2 cup light brown sugar — packed
5 teaspoons baking powder
1 teaspoon salt
10 Tablespoons margarine
1/3 cup milk

1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough
water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15
minutes until potatoes are fork tender. Drain the potatoes; mash and set
aside to cool.

2- Preheat oven to 425 degress F. In large bowl, combine flour, brown
sugar, baking powder, and salt. With pastry blender cut in margarine until
mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet
potatoes; mix until just combined.

3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut
dough in half. Cut each half into 10 equal pieces. Place biscuits,
2-inches apart, on 2 ungreased large cookie sheets.

4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes
until golden, rotating cookie sheets between upper and lower racks halfway
thruogh baking time.

Serve biscuits warm. Or cool on wire rack, store in tightly covered
container to use within 1 day or wrap in foil and freeze to use within 2
weeks.

NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.

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