Almost Snickers

Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Low fat ice cream — softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal

Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8×8 inch pan and freeze.

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Nutr. Assoc. : 745 2861 0 0 658

Title: PORK SPARERIBS IN BLACK BEAN SAUCE/SEE JUP PA
Categories: Chinese, Pork
Yield: 6 servings

2 lb Pork Ribs
2 qt Water
2 tb Salty black beans
2 tb Oil
1 Clove garlic, crushed
1 Green onion, chopped
2 1/2 c Chicken stock
1/2 ts Salt
1 ts Sugar
1 tb Thin soy sauce
1 tb Oyster sauce
2 tb Cornstarch
4 tb Cold water

1. Have the butcher cut the spareribs into strips 1
1/2″ wide and you cut the bones apart and trim off the
fat.

2. Bring 2 quarts of water to a boil, and parboil the
meat for 3 minutes; drain well.

3. Wash black beans thoroughly two times; drain, and
then crush beans with the handle of your cleaver or
chop very fine with a sharp knife.

4. Heat wok, add oil, garlic and spareribs. Stir-fry
for 5 minutes.

5. Add black bean mixture and all remaining
ingredients except the cornstarch and 4 tablespoons
cold water. Bring to a fast boil and then turn to
medium heat, cover, and cook for 40 minutes.

6. Make a thickening with cornstarch and 4 tablespoons
cold water and add to the sparerib mixture. Bring to
a boil again, and serve.

NOTE: Pork spareribs with black bean sauce will still
taste delicious the second or third day. Reheat for 7
minutes before serving. Serve over rice as a plate
dinner, accompanied by a condiment prepared with
Chinese Hot Mustard. Hot mustard requires 2 tsp. dry
mustard to 2 t. cold water.

SOURCE: Chopsticks, Clever and Wok.

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DELI-STYLE PASTA SALAD

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Salads Salad Dressing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces tricolor spiral pasta
6 ounces hard salami — thinly sliced
6 ounces provolone cheese — cubed
2 1/4 ounces ripe olives — sliced and drained
1 small red onion — thinly sliced
1 small zucchini, halved thinly sliced
1/2 cup green bell pepper — chopped
1/2 cup sweet red bell pepper — chopped
1/4 cup fresh parsley — minced
1/4 cup Parmesan cheese — grated
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic — minced
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper
2 medium tomatoes — cut into wedges

Cook the pasta according to package directions; rinse in cold water and
drain. Place in a large bowl; add the next nine ingredients. In a jar with
tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano,
salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill
for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

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NOTES : “Pasta provides a base for this tongue-tingling make-ahead salad. It
has lots of fresh and satisfying ingredients topped with a flavorful
dressing. It’s terrific to serve to company or take to a potluck.”
Submitted by Joyce McLennan, Algonac, Michigan.

Frozen Milky Way Mousse

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE SAUCE—–
1 cup Whipping cream
1/2 cup Sugar
1/3 cup Unsweetened cocoa powder
3 tablespoons Unsalted butter
1 teaspoon Vanilla extract
1/2 teaspoon Instant coffee powder
—–MOUSSE—–
1 1/2 cups Milky Way bars — cut in 1/2″ pieces
6 ounces Semisweet chocolate — chopped
3 ounces Unsweetened chocolate — chop
4 tablespoons Unsalted butter
1/2 cup Sugar
3 tablespoons Water
3 large Egg whites
1/4 teaspoon Cream of tartar
1 1/4 cups Whipping cream — chilled
1 teaspoon Vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted
butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking
constantly until butter melts and sugar and cocoa dissolve. Remove from heat
and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be
prepared 1 week ahead. Cover and refrigerate) FOR MOUSSE: Line 9×5″ loaf pan
with parchment paper.
Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and
unsalted butter in large heatproof bowl set over pan of simmering water. Stir
constantly until melted (mixture will look grainy).
Remove bowl from over water and cool mixture slightly.
Combine sugar and water in heavy small saucepan. Stir over low heat until sugar
dissolves. Increase heat to high, and boil syrup until termperature reaches
230~ on candy thermometer. Meanwhile, beat egg whites and cream of tartar to
soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until
stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula,
fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream
and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold
cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan.
Cover with plastic wrap freeze until firm, at least 6 hours.
(Can be prepared 1 week ahead. Keep frozen.) Heat sauce to lukewarm over low
heat. Remove plastic wrap from top of mousse. Invert mousse onto platter.
Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices.
Cut each slice diagonally into 2 triangles. For each serving arrange 2 mousse
triangles on plate; spoon warm chocolate sauce over and around mousse and
serve.

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Title: Fig Butterscotch Drops
Categories: Candies, Fruits
Yield: 1 batch

2 tb Butter
1 c Brown sugar
1/2 c Ground California dried figs
1/2 c Ground nut meats
1/2 ts Vanilla

Melt butter in heavy frying pan. Stir in brown sugar and cook until sugar
is dissolved. Blend well. Add ground figs and nut meats and remove from
fire. Add flavoring and drop by spoonfuls onto waxed paper.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Pizza Flavored Popcorn

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Grated parmesan cheese
1 teaspoon Garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon Paprika
1/2 teaspoon Salt
ds Pepper
2 quarts Hot popcorn

In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and
pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese
mixture. Toss to coat evenly. Makes 3 quarts

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Title: Recess Peanut Butter Cups
Categories: Candy, Pitzer
Yield: 6 servings

MMMMM———————-MM BY H. PEAGRAM—————————
6 oz Pkg semi sweet chocolate
-chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Directions: Put choc chips, choc bars, and 1/4 c peanut butter in
top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1″ depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and
spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large

Gloria Pitzer’s Secret Recipe For: Reeses Peanut Butter Cups

MMMMM

Title: Maple Custard Supreme
Categories: Desserts
Yield: 4 servings

1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
4 Eggs; beaten
1/2 c Sugar
1 ts Vanilla
2 c Milk

Bring syrup to a boil over medium-high heat. Reduce heat; boil 3 minutes,
stirring constantly. Remove from heat. Spoon about 2 tablespoons syrup
into each of four 10-oz. glass custard cups, tilting and rotating each to
coat bottom. Chill 15 minutes or until syrup is hardened.

Heat oven to 350 F. Combine eggs, sugar and vanilla. Scald milk; quickly
stir in egg mixture. Pour about 3/4 cup mixture into each prepared
custard cup. Place cups in 13×9-inch baking pan on center oven rack; pour
boiling water into pan to within 1/2-inch of top of cups. Bake 1 hour or
until knife inserted 1 inch from edge comes out clean. Remove cups from
water; chill.

To serve, loosen custard edges with knife; invert onto serving plate.

MICROWAVE DIRECTIONS: In small microwaveable bowl, microwave syrup at HIGH
1-1/4 to 1-1/2 minutes or until syrup boils. Let syrup continue to boil
at HIGH 3 minutes. Spoon about 2 tablespoons syrup into each of four
10-oz. glass custard cups, tilting and rotating each to coat bottom.
Chill 15 minutes or until syrup is hardened.

Combine eggs, sugar and vanilla. In medium microwaveable bowl, microwave
milk at MEDIUM-HIGH (70% power) 4-1/2 to 5-1/2 minutes or until scalded;
quickly stir in egg mixture. Pour about 3/4 cup mixture into each
prepared custard cup. Arrange cups in oven in circular pattern.
Microwave at MEDIUM (50% power) 10 to 12 minutes, rearranging cups after 3
minutes of cooking. Custard is done when set 1 inch from edge and center
is thickened but not set. (Center will set upon cooling.) Remove each
custard when it is done; chill.

To serve, loosen custard edges with knife; invert onto serving plate.

NUTRITIONAL ANALYSIS per serving:
* calories 358
* carbohydrates 57 g
* protein 10 g
* fat 10 g
* calcium 174 mg
* sodium 160 mg
* cholesterol 290 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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FALAFEL (EDWARDS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chickpeas — soaked in
5 c -Water for 24 hours
1 t Baking soda
1 t Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 t Ground cumin
1 t Ground coriander
2 Garlic cloves — finely minced
1 tb Lemon juice
1 d Black pepper

Drain the chickpeas well and place them and other
ingredients in a food processor. Process until the
mixture is of the consistency of coarse corn meal.
Form into patties and fry.

From: ded@kps.se (David Edwards /DP)

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Title: ASPARAGUS CRAB SOUP (SUP MANG TAY CUA)
Categories: Vietnamese, Soups, Ceideburg 2
Yield: 6 servings

2 1/2 qt Water
2 lb Pork bones
2 ts Salt
1 tb Fish sauce (nuoc mam)
1 ts Vegetable oil
1 Clove garlic, chopped
2 Shallots or
2 Scallions, chopped white
-part
1/2 lb Crab meat, fresh, frozen,
-or canned
1/4 ts Freshly ground black pepper
2 ts Cornstarch dissolved in
2 tb Water
1 Egg
1 cn (15 ounces) white
-asparagus, undrained
1/4 c Chopped fresh coriander
-(Chinese parsley)
1/4 c Chopped scallion greens

The French introduced asparagus to the Vietnamese, who promptly
incorporated this classic vegetable into their cuisine. The
Vietnamese word for asparagus is “Western bamboo,” due to its
resemblance to bamboo shoots. asparagus is universally popular
throughout Vietnam, this light, tasty dish will delight your family
as well.

Bring water to a boil and put the pork bones in. Remove the scum,
then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce to
the stock.

Heat the oil and add the chopped garlic and shallots; add the crab
meat and fry for 5 minutes over high heat. Sprinkle with 1/8
teaspoon of black pepper, stirring constantly, then add the crab meat
mixture to the soup and bring to a boil. Add the
cornstarch-and-water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup while
stirring. Cook, still stirring, for about 2 minutes, then drop in the
asparagus, along with the liquid from the can and the rest of the
black pepper. Continue to cook until the asparagus is heated through.

Sprinkle the coriander and scallion green over the soup before
serving.

Makes 6 to 8 servings.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; May 24 1993.

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