Buck-eye Balls

Recipe By :
Serving Size : 1 Preparation Time :1:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups peanut butter
1/2 cup butter
1 teaspoon vanilla
1 16 oz. pkg. confectioner’s sugar
1 6 oz. pkg. semisweet chocolate chips
2 Tablespoons solid vegetable shortening

Line a cookie sheet with wax paper. Mix peanut butter, vanilla, sugar and
butter with hands to form a smooth dough. Shape into 1″ balls. Refrigerate.
Melt chocolate and shortening together. When smooth pour into a small bowl.
Dip 3/4 of ball in chocolate. Return to refrigerator.

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KALAMARAKIA (GREEK SQUID)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Appetizers
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, about 2″ long
1 Flour for coating
1 Salt
1/2 c Olive oil
1/4 c Sauterne wine
1 Lemon, juice of

Wash the squid thoroughly, and pull out the soft backbone and ink sack from
the head of each. Remove the black membrane from ove the whole squid. Coat
them with flour and sprinkle with salt. Heat the olive oil in a heavy
skillet and fry the squid until brown. Pour the wine over the squid, stir,
and turn off the heat. Add lemon juice and stir. Let the squid stand in
the sauce for ten minutes, then drain. Arrange on a hot serving dish.
Serve on small individual plates with forks.

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ITALIAN FILLING FOR YEAST PASTY DOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pork
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Italian sausage
2 tb Olive oil
1/2 c Pine nuts
1 Clove garlic, minced
1/2 lb Spinach, cooked, squeezed
-dry and chopped
1 c Ricotta cheese
1 Egg, beaten
Salt and freshly ground
-pepper
1 Egg beaten with 1
-tablespoon milk or water

Remove sausage from casings, crumble into skillet; saute over
medium-high heat until browned. Drain well and transfer to mixing
bowl.

Heat olive oil and saute pine nuts until golden. Add garlic and cook
briefly. Add to sausage along with spinach, ricotta and egg; mix
well. Season with salt and pepper.

Roll out dough, cut into 4-inch squares. Place 2 tablespoons filling
in center of dough, Fold over. Seal with tines of fork. Place on
lightly greased baking sheet. Let stand in warm place for 15
minutes. Brush with egg wash.

Bake in a 425F oven for 25 to 30 minutes. Cool on wire racks.

Serve at room temperature.

Makes about 24 buns.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

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Title: Pepperoni Mushroom Pizza
Categories: Main dish
Yield: 4 servings

1 1/2 c Cooked rice
1 Egg; beaten
2 oz Shredded Cheddar cheese
1/2 c -Tomato sauce, or up to…
3/4 c Tomato sauce
1/4 ts Basil leaves
1/4 ts Garlic powder
1/4 ts Ground oregano
1 tb Grated Parmesan cheese
1 c Shredded mozzarella cheese
— divided
2 oz Pepperoni, thinly sliced
1/2 c Sliced mushrooms
1 tb Snipped fresh parsley

Microwave Oven Instructions:
============================
Combine rice, egg, and Cheddar cheese. Press into buttered microproof
12-inch pizza pan or 10-inch pie pan. Cook uncovered on MEDIUM (50% power)
2 minutes. Combine tomato sauce, basil, garlic powder, and oregano.
Spread over rice crust. Sprinkle with Parmesan cheese and parsley. Cook
uncovered on MEDIUM 7 minutes. Let stand 5 minutes.

Conventional Oven Instructions:
===============================
Combine rice, egg, and Cheddar cheese. Press into buttered 12-inch pizza
pan or 10-inch pie pan. Bake at 400 degrees 4 minutes. Combine tomato
sauce, basil, garlic powder, and oregano. Spread over rice crust.
Sprinkle with Parmesan cheese. Layer 1/2 cup mozzarella cheese,
pepperoni, and mushrooms. Top with remaining 1/2 cup mozzarella cheese
and parsley. Bake at 400 degrees 8 to 10 minutes.

Each serving provides:
* 312 calories
* 18.4 grams protein
* 17.9 grams fat
* 18.7 grams carbohydrate
* 848 milligrams sodium
* 110 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Reeses Peanut Butter Bars
Categories: Candies
Yield: 24 servings

-From the Kitchen of
-Lawrence Cindy Kellie
1 pk Graham crackers
-crushed
2 c Powdered sugar
3/4 c Margarine
1 c Peanut butter
1 c Chocolate Chips
2/3 c Peanut butter

Melt margarine, peanut butter. Add crushed crackers and sugar. Press
into 9×13 pan.

Melt 1 cup chocolate chips with 2/3 cup peanut butter. Spread over
the top. Cool and munch

MMMMM

CHOCOLATE CHERRY PIE FHMN87A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Pies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pre-baked cool pie shell
2 tablespoons Flour
2 tablespoons Cornstarch
1/2 teaspoon Salt
3/4 cup Sugar
2 cups Milk
2 ounces Bitter chocolate
3 Egg yolks
1 teaspoon Vanilla
1 tablespoon Butter
2 tablespoons Dark rum
1/2 cup Maraschino cherries — drained
1 1/2 cups Whipping cream
2 tablespoons Powdered sugar
Bitter chocolate grated

In a saucepan, combine the dry ingredients, add the milk and chocolate, and
bring to a boil. Lower the heat and cook, stiring constantly until
thickened.Lightly beat the egg yolks and add slowly to the custard, stirring
over low heat for 2 to 3 minutes.Add the vanilla, rum, and butter and cool to
room temperature. Lastly, whip 1/2 cup of the cream and fold into the pudding
mixture with the cherries.(cherries cut into quarters). Serve topped with the
remaining 1 cup of cream whipped with the powdered sugar, and garnish with the
grated chocolate.From -Chocolate Crazy- “Miss Grimble” Sylvia Hirsch

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SHISH TAWOOK

Recipe By : Camel Country Cookin’ (Reem Zeidan)
Serving Size : 6 Preparation Time :0:00
Categories : Main Course–Poultry Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds boneless skinless chicken breasts
1/2 cup yogurt
1/4 cup vinegar
1/2 cup lemon juice — fresh
1 1/2 tablespoons catsup
1/4 cup olive oil
salt to taste
1/2 teaspoon mixed Arabic Spices
GARLIC SAUCE:
4 cloves garlic
1/2 lemon — juiced
1 tablespoon mayonnaise
1 tablespoon olive oil
1 small potato — boiled, peeled

Mix yogurt, vinegar, lemon juice, catsup, oil and spices together, add
chicken and marinate for at least 12 hours in the refrigerator. Put chicken
on skewers and cook over hot coals until done. Serve with Arabic bread and
garlic sauce.
To make garlic sauce, put all ingredients in a food processor and mix until
creamy and light. Refrigerate.

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NOTES : Must be started the night before! Watch out–Garlic sauce is
spicy!!!

South West Baked Beans

Recipe By : Gerayln MacVittie
Serving Size : 8 Preparation Time :0:00
Categories : Beans Low-Fat
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans dark red kidney beans
1 can black beans
1 can white kidney beans
1 can Italian plum tomatoes
drained chopped (28oz)
1 cup chopped yellow onion
2 to 4 large garlic cloves — chopped
1/4 cup dark molasses
1/4 cup cider vinegar
2 tablespoons honey
2 teaspoons dried oregano
2 teaspoons dried mustard
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chili powder
1 pinch crushed red pepper flakes
Salt — to taste

1. Preheat oven to 350 degrees. 2. Rinse and drain beans. Place in
oven proof casserole. 3. Add remaining ingredients, folding gently
so beans don’t break up. 4. Bake, covered for 45 minutes. Remove
cover; stir and bake, uncovered, 30 more minutes or until hot and
bubbly. Serves 8-10. Posted on Prodigy by Catherine Leslie

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Blueberry “Pop” Pie

Recipe By : Norma Decker
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

4 cups raw blueberries
1/4 cup water
1 cup sugar
1 tablespoon lemon juice
3 tablespoons cornstarch
1/4 tablespoon salt
1 tablespoon butter

Prepare 9″ pie shell, bake until golden brown. Cool. Place 2 cups raw
berries into cooled pie shell. Cook 2 cups berries, water, sugar ,
lemon juice, cornstarch and salt until thick. Stir in butter. Pour
over raw berries in pie shell. Chill. Serve with whipped cream if
desired.

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NOTES : You must make this at least once every summer whn the local
berries are ripe!

1 c. corn meal polenta
1 c. cold water
1 c. boiling water
salt to taste

Mix the dry corn meal with the cold water. In a heavy pot, bring the
other cup of water to boiling, on high heat. Add the corn meal and cold
water to the boiling water in a steady stream, stirring all the the time.
Continue stirring during the time of cooking. If the polenta starts to boil
too hard, reduce the temp to medium high. Continue stirring and boiling
until the polenta becomes very thick and heavy and actually pulls away
from the sides of the pot when you stir. This should take about 15
minutes. Quickly spread the cooked polenta is a lightly oiled baking pan
and let sit about 5 to 10 minutes until it is stiff enough to cut.

Serve it with any of your favorite pasta sauces and some hot
Italian sausage.
Use it as a breakfast food. Slice the polenta about 1/2″ thick and
fry the slices in a little butter for a few minutes on each side. Pour
pancake syrup over the slices and enjoy. Very good this way.
Slice it and serve it with your favorite green chili recipe or carne
ardovada. Sprinkle some mozzarella cheese over it, too.
For a very quick meal that is low in fat I add a bullion cube to the
cooking of the polenta. Then when I eat it I add 1 scant teaspoon of
olive oil and about 2 tbsp of grated romano cheese in the dish. I like it.