Title: Hydrox Cookie Dessert
Categories: Cookies, Desserts
Yield: 8 servings

1/2 c Milk
2 Egg Yolks; Large
24 Marshmallows; Full Size
2 Egg Whites; Lge,Beaten Stiff
1 c Heavy Cream; Whipped
36 Hydrox Chocolate Cookies
8 tb Butter; Melted

Mix milk, egg yolks, and marshmallows. Heat to custard consistency,
cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly
and add melted butter to make crumbs. Place all but a couple of Tbls
of the crumbs on the bottom of a 9 X 13-inch pan.
Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs
over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox
cookies are about the same. If you can’t find Hydrox you can
substitute Oreo singles for the Hydrox.

MMMMM

5 SPICE TAMALES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Mcdougall Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tofu, crumbled
2 ts Chinese 5 spice powder
1/4 ts Cayenne pepper
2 tb Onion, dried
1/4 c Bell Pepper, chopped
4 ts Mustard, prepared
1 tb Soy sauce

Combine filling ingredients in a mixing bowl Fill and
cook tamales according to “Tamales: Basic Procedure”
*** Vegetarian Gormet – Summer 1993, Don Matesz

****Hint Make your own Chinese 5 spice blend by
mixing equal anounts of Star anise, Szechuan pepper,
cloves, cinnamon, and fennel seed. Grind spices into a
powder with amortar and pestle or a coffee grinder.

– – – – – – – – – – – – – – – – – –

VEGAN: AEGEAN ARTICHOKE PENNE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Fresh baby artichokes
1/4 c Lemon juice
1/2 lb Penne
1/2 c Tomato juice
2 tb Olive oil
Juice of one lemon
2 Cloves garlic, minced
3 tb Fresh parsley
3 tb Fresh basil or 1 tsp. dried
1/2 ts Salt
1/4 ts Black pepper
1/2 c Fresh tomato, chopped
1/2 c Kalamata olives
2 tb Capers
1/2 c Feta cheese (optional)

1. Cut stems off artichokes. Peel off tough outer
leaves to reveal yellow-green hearts. Cut artichokes
into quarters. Combine 1/4 cup lemon juice with 2
cups water in a medium bowl. Add artichokes to lemon
water and toss to prevent discoloration. Drain. Steam
artichokes until tender, about 20 minutes. chill.

2. In a large pot, bring 2 quarts water to a rapid
boil. Add 1 teaspoon salt and penne. Cook penne until
al dente, about 10 minutes. Drain and rinse with cold
water.

3. To make salad dressing: combine tomato juice,
olive oil, lemon juice, garlic, parlsey, basil, salt
and pepper in a food processor or blender and puree
for 30 seconds.

4. Toss together artichokes, penne, capers, olives
and feta cheese in a large bowl salad bowl. Pour
dressing over and toss well. enjoy, jen

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MILLET BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1/4 c Millet flour
1 tb Dry milk
1 t Salt
1 tb Butter
3 tb Toasted bran
1 tb Molasses
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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Basic Muffins And Variations

Recipe By : Carole A. Resnick ak399@cleveland.freenet.edu
Serving Size : 1 Preparation Time :0:00
Categories : Eggs Breads
Make-Ahead Dishes MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound unbleached all-purpose flour
2 Tbls granulated sugar
1 extra large egg
1/2 cup vegetable oil
1 Tbls baking powder
1 teaspoon salt
1 cup milk

1. Grease twelve 6 cm muffin cups. Heat oven to 200 =F8C .

2. Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir
to mix well.

3. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
to dry ingredients.

4. Stir mixture only until dry ingredients are moistened. Batter will be
lumpy. Drop batter from a tablespoon into prepared muffins pans, filling
each cup 1/2 – 2/3 full.

5. Bake 15-20 minutes, or until golden brown. Remove from pan and serve hot
with butter, jam or marmalade. .SH “VARIATIONS” GINGER MUFFINS .RS Add 1/2
cup finely diced candied ginger to flour mixture before adding liquid. .RE
.PP BANANA PECAN MUFFINS .RS Prepare muffin batter but use only 110 ml milk.
Add 60 g chopped pecans and 1/4 tsp ground nutmeg to sifted flour. Add 1
cup mashed, peeled banana with the egg, milk and oil. .RE .PP BLUEBERRY
MUFFINS .RS Toss 1 cup washed and well-drained fresh or frozen blueberries
with sifted flour mixture before adding liquid. .RE .PP ORANGE MUFFINS .RS
Cut 2 peeled navel oranges into sections. When batter is in the cups, place
an orange section on top of each and sprinkle lightly with granulated sugar.
.RE .PP CHEESE MUFFINS .RS Fold 50 g grated sharp yellow cheese into muffin
mix with the last few strokes on batter. Serve hot with scrambled eggs and
bacon for a special breakfast. .RE .PP SURPRISE MUFFINS .RS Fill muffin cups
1/3 full of batter. Drop 1/2 tsp of your favorite jelly in center of
batter. Add batter to fill cup 2/3 full. Kids just love these as you will.
.RE .PP COCONUT MUFFINS .RS Add 1 cup shredded coconut with the last few
strokes of mixing. For a snack have coconut muffins, butter and milk. .RE
.PP CHIVE MUFFINS .RS Fold 1/4 cup chives into the batter during the last
few strokes and serve at dinner. Great with a steak and salad. .RE

Difficulty : easy.
Precision : measure ingredients.

– – – – – – – – – – – – – – – – – -=20

Title: Pheasant Casserole
Categories: Main dish, Poultry, Casseroles
Yield: 4 servings

1 Pheasant, cooked and boned
2 Onions, chopped
4 Pheasant or chicken broth
1/4 Soy sauce
Pepper
1 Parsley flakes (opt.)
2 Celery, chopped
2 Raw brown rice
1 Soup, cream of mushroom
1 Mushrooms (opt.)

Blend all and bake in casserole at 300-350 degrees for 2 hours.

MMMMM

MMMMM

Title: Chef Freddy’s Simply Peachy Apple Pie
Categories: Desserts, Pies
Yield: 8 Slices

MMMMM———————–FOR THE CRUST—————————-
2.00 Pie crusts [10″ unbaked]

MMMMM———————-FOR THE FILLING—————————
1.25 c Sugar
0.50 c Flour
1.50 ts Apple pie spice
4.00 lg Peaches [fresh][peeled
Pitted finely sliced]
5.00 lg Apples [Granny Smith]
[cored, peeled, finely
Sliced]
2.00 tb Butter

MMMMM———————-FOR THE TOPPING—————————
1.00 tb Butter
2.00 tb Sugar
0.50 ts Apple pie spice

1) Pre-heat oven to 425=F8… 2) Combine the sugar, flour, and the
spice in a small bowl and mix well, then add the sliced fruit,
tossing to coat all of the slices… 3) Spoon the filling into the
bottom pie crust in a deep dish pie pan, with the deepest part in the
middle. Pat the 2 tb of butter and arrange them on top of the apples.
Moisten the edges of the bottom crust with water and put the top
crust on sealing the edges. put strips of aluminum foil around the
edges of the pie to prevent scoarching… 4) Combine the 1 tb butter
[melted] and the =AB ts spice and brush the top of the crust, bake @
425=F8 for 15 min. then reduce heat to 400=F8 and bake for 40 min… 5)
Let stand to desired serving temp. and serve with french vanilla ice
cream topped with a sprinkle of cinnamon…

Source: Chef Freddy’s kitchen, somewhere in a basement corner of
Cyberealm Bbs. Home of Kooknet. in Watertown NY at (315) 786-1120…

MMMMM

GINGERED VEGETABLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Day twelve Dinner
Mcdougall Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow onion, sliced
1 Stalk celery, sliced
1 Green pepper, sliced
1/4 ts Crushed garlic
2 ts Grated fresh ginger root
1/2 c Water
4 c Addtional water
1 cn Low-sod tomato sauce (8 oz)
2 White potatoes, cubed
1 t Dried basil
1 t Paprika
1/3 ts Ground black pepper
1 Zucchini, cut in half
Lengthwise, then sliced
2 c Fresh or frozen corn kernels

Preparation time: 15 minutes Cooking time: 50
minutes

Saute the onion, celery, green pepper, garlic, and
giner root in the 1/2 cup water for 5 minutes. Add
the 4 cups water, tomato sauce, potatoes, and
seasonings and cook over low heat for 30 minutes. Add
the zucchini and corn and cook an additional 15
minutes, or until all vegetables are tender.

Source: The McDougall Program: 12 Days to Dynamic
Health/MM by DEEANNE From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –

Title: DOUBLE CHOCOLATE MINT CHIP COOKIES
Categories: Chocolate, Cookies, Desserts
Yield: 6 servings

1 1/2 c Mint-Chocolate Chips; *
1 1/4 c Flour; Unbleached
3/4 t Baking Soda
1/2 t Salt
1/2 c Butter; Softened
1/2 c Brown Sugar; Firmly Packed
1/4 c Sugar; Granulated
1/2 t Vanilla Extract
1 ea Egg; Large
1/2 c Nuts; Chopped

* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup
of the mint-chocolate chips; stir until smooth. Remove from heat; cool to
room temperature. In a small bowl, combine flour, baking soda and salt;
set aside. In a large bowl, combine butter, brown sugar, sugar, and
vanilla extract; beat until creamy. Add melted chips and egg; beat well.
Gradually blend in the flour mixture. Stir in remaining 3/4 cup of
mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes.
Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely
on wire racks.

—–

Southwestern Potato Salad

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3606
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise — * see note
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
1 medium tomato — chopped
2 tablespoons cilantro — chopped
1/2 bunch jalapeno — finely diced
2 scallions, white and green parts — chopped
1/2 medium red onion — thinly sliced
1/2 teaspoon cayenne
1 small garlic clove — minced
salt
freshly ground pepper
16 (about 2 lb) new potatoes, cooked — drained *see note

With a spatula, combine the mayonnaise and mustard with the remaining
ingredients, except the potatoes, and mix well. Season to taste and pour
over the warm potatoes.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

NOTES : Can use reduced-calorie mayonnaise instead of regular mayonnaise.
Potatoes need to be sliced 1/2 inch thick