WARM BRIE WITH BLUEBERRY CHUTNEY *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Cheese
Fruits Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
12 oz Brie cheese
—–BLUEBERRY CHUTNEY—–
1 c Blueberries
2 tb Onion — chopped
1 1/2 ts Fresh gingerroot — grated
1/4 c Brown sugar — packed
2 tb Cider vinegar
1 1/2 ts Cornstarch
1/8 ts Salt
1 3″ cinnamon stick

In large saucepan, combine all chutney ingredients;
mix well. Bring to a boil over medium heat, stirring
frequently. Boil 1 minute. Remove cinnamon stick.
Cover. Refrigerate 30-45 minutes or until completely
cooled. Heat oven to 350~. Place cheese on ungreased
ookie sheet. Bake at 350~ for 10-12 minutes or until
softened. Place on serving plate. Top with cold
chutney. Serve as spread for crackers.

MICROWAVE: Place cheese on micro-safe serving plate.
Microwave on HIGH for 1-1/2 to 2-1/2 minutes or until
wrm, rotating plate 1/4 turn once halfway through
cooking. Top with cold chutney.

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CRANBERRY-APPLE COBBLER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bisquick Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter
2 1/2 c Bisquick
1 c Sugar
1 1/2 c Milk
1 c Whole berry cranberry sauce
1 c Chunky applesauce
1 Apple — cored thinly
sliced

Heat oven to 350F. Heat butter in 9 x 13 pan in oven
until melted.

Mix Bisquick, sugar and milk with wire whisk until
smooth. Pour batter evenly into pan. Mix cranberry
sauce and applesauce. Spoon evenly over batter.
Place apple slices on sauce.

Bake 50 to 60 minutes or until golden brown. Serve
warm with whipped cream or rum raisin or vanilla ice
cream, if desired.

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Title: CHOCOLATE PEANUTBUTTER BAR
Categories: Ww
Yield: 1 servings

-DENNIS SPIVEY (NGNR19A)
2 tb Black coffee or water
1 tb Chunky Peanut Butter
1 pk Chocolate Alba
3/4 oz Uncooked Old Fashioned Oats
2 tb Raisins

Using a fork, is small mixing bowl, combine coffee (or water) and
peanut butter, mixing until peanut butter is softened; add remaining
ingredients and mix thoroughly (mixture will be stiff and sticky).
Transfer mixture to sheet of wax paper or plastic wrap and using
hands, press mixture together and shape into a log about 5 inches
long and 1 1/2 inches wide. Tightly wrap log in the wax paper and
freeze overnight. Makes 1 serving. EACH SERVING: 1 P, 1 B, 1 FAT, 1
FRUIT, 1 MILK (302 Calories).

—–

Title: SOPA DE TORTILLAS
Categories: Texmex, Soups, Main dish
Yield: 4 servings

1 tb Onion, minced
1 Clove garlic, crushed
2 tb Bacon drippings or lard
2 c Beef stock
1/4 ts Cumin, ground
1/4 c Jack cheese, grated
1/4 ts Cumin, ground
1/4 c Jack cheese, grated
4 c Crisp tostadas
3 Whole,dried,crushed chiles>>
Anaheim or other mild chile.

Saute the onion and garlic in the bacon drippings or
lard in a med. sized saucepan. Add the stock,
chiles, and cumin and simmer until the chiles are
tender, abt. 30 min. Ladle soup into bowls or mugs
and top each bowl with some of the grated cheese.
Divide half of the tostados evenly among the
servings. Heat the bowls under the broiler for abt. 5
min. to melt cheese. Sprinkle a few more tostados on
each. Serve remaining tostados separately in bowl.

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Title: FRESH MINESTRONE SOUP
Categories: Microwave, Soups/stews
Servings: 1

3/4 c spiral pasta
1 cn beef broth
2 c vegetables
1 bn broccoli
1 bn cauliflower
tomato
1 c hot water
1/4 t dried marjoram
1/4 t dried thyme
Romano cheese

In 2 quart microwave safe casserole, combine all ingredients except
cheese. Cover; microwave at high 11-13 minutes, stirring once, or until
pasta is tender. Serve in bowls sprinkled with cheese, if desired.

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VEGETABLE SWEET POTATO CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn kernels
1/2 c Carrots — diced
1/2 c Onion — diced
1/2 c Sweet potato — diced
1/2 c Tomato — chopped
1/4 c Green bell pepper — diced
1/4 c Red bell pepper — diced
1 1/2 qt Water
2 1/2 tb Soy sauce, low sodium
1/4 ts Pepper — ground
1 t Thyme — dried
3 Bay leaf
1/4 c Arrowroot
1/4 c Water
1 c Spinach — chopped

Place the vegetables and stock or water in a large
soup pot. Add the soy sauce and other seasonings.
Bring to a boil, reduce the heat, cover, and simmer
for about 45 minutes.

Mix the arrowroot with the cold water and add to the
soup, stirring. Add the spinach, stir, and cook
another 5 minutes.

Recipe By : McDougall Program for Maximum Weight
Loss, modified

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

Title: SATAY VEGETABLE AND SPROUT PANCAKES
Categories: Meatless, Breakfast, Personal, Vegetables
Yield: 2 servings

MMMMM————————–PANCAKES——————————-
5/8 c Plain wholemeal flour
1/2 ts Baking powder
1/2 Egg
3/4 c Milk

MMMMM————————–FILLING——————————-
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
1/2 l Carrot
1/2 c Roasted peanuts
1/4 c Roasted peanuts to garnish

MMMMM————————–DRESSING——————————-
1/4 c Cruncy peanut butter
1 tb Cider vinegar
1 tb Lemon juice
1 ts Sambal oelek

Preparation: finely slice the spring onions and mushrooms.
: coursely grate the carrot

To prepare the pancakes sift the flour and baking powder into a large
bowl. Make a well in the centre. Combine the egg, milk and oil and
stir into the flour. Mix until a smooth batter is formed, then pour
into a jug.

Brush a heated pancake tin with oil. Pour in enough of the batter to
thinly cover the base of the pan. Cook for 2-3 minutes until the
mixture sets. Turn over using a metal spatula and cook for a further
1-2 minutes.

Remove and place on a plate and cover with a square of greaseproof
paper. Continue until all the batter has been used. Keep the pancakes
warm.

To make the filling combine the prepared vegetables and divide evenly
between the pancakes. Garnish the pancakes with the extra peanuts.
Fold over or roll up and place on a large platter.

To make the dressing combine all the ingredients in a small bowl and
whisk well. Pour over the pancakes before serving.

MMMMM

CHEESE FONDUE FROM KATHERINE SMITH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove Garlic, halved
1 c Chicken Broth
1 t Lemon Juice
2 c Gruyere Cheese, grated
2 c Cheddar Cheese, grated
2 ts Cornstarch
1 d White Pepper
1 pn Nutmeg, grated
1/2 Loaf of Favorite Bread
2 Apples, sliced

Rub inside of fondue pot with cut garlic clove. Place
pot on stove, pour in chicken broth and lemon juice,
and cook over medium heat until bubbly. Turn heat to
low, and gradually stir in cheeses with a wooden
spoon. Blend in cornstarch, and continue to cook,
stirring constantly. In about 2-3 minutes, mixture
should be thick and smooth (do not allow fondue to
boil.) Season with salt and pepper and nutmeg. Place
fondue pot on it’s stand at the table, without the
burner. Serve with bread cubes and apple slices.

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Title: ALL ABOUT CHOCOLATE #4
Categories: Chocolate, Info/tips
Yield: 1 servings

MMMMM——————-HOW TO MELT CHOCOLATE————————

Always melt chocolate with gentle heat because it scorches easily.
If chocolate is to be melted alone, make certain that the container
and utensils are absolutely dry; a tiny drop of moisture will cause
the chocolate to become lumpy and stiff. If this should happen, stir
in one teaspoon of vegetable shortening for each ounce of chocolate.
Remember that unsweetened chocolate liquifies when melted, but
semisweet and baking chocolate will hold their shapes until stirred.
For faster melting, cut or chop chocolate into smaller pieces. To
melt chocolate, place it in a heavy saucepan over low heat and stir
until melted. Or, place chocolate in top of a double boiler and melt
over hot water, stirring until smooth.
To melt chocolate in a microwave oven, place a 1-ounce square in a
1-cup glass measure. Microwave, uncovered, at MEDIUM (50% power) for
1 to 2 minutes or until chocolate is almost melted. Stir until
completely melted and smooth. Add 10 seconds for each additional
ounce of chocolate. To melt chocolate morsels in a microwave oven,
place 1 cup chocolate morsels in a 2-cup measure. Microwave,
uncovered, at MEDIUM (50% power) for 2 to 4 minutes or until morsels
are glossy. Stir until smooth. Formatted by Rose Capoccia drnd29a
From Chocolate Fantasies

MMMMM

Fruit Fritters with Lemon-Bourbon Sauce

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Flour,all-purpose

1 tb Sugar

1/2 ts Baking powder

1 Egg,beaten

1/2 c Water

1 tb Butter or margarine,melted

1 ts Vanilla

Vegetable oil for deep-fryin

4 Apples

4 Pears

4 Bananas

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