Title: CHOCOLATE PEANUT BUTTER PIE
Categories: Pies
Yield: 8 servings

1 c Milk
2/3 c Peanut butter
1 pk Instant chocolate pudding
1 ea 9″ graham cracker pie shell
8 oz Cool Whip whipped topping

Blend milk and peanut butter together.Add pudding mix.Pour into pie
shell.Chill.Serve with a dab of Cool Whip whipped topping.

—–

Date: Wed, 05 May 93 09:36:10 CDT
From: offer@mamba.asg.arlut.utexas.edu (Debora Offer)

The homemade salsa recipe I use is from
“The Only Texas Cookbook” (don’t remember the author)
with variations.

4 medium tomatoes chopped medium fine
1 small onion chopped fine
1 small jalapeno or 3 serranos chopped fine
6 – 12 sprigs of cilantro (coriander leaves) chopped fine
1 tsp salt (~1/4 tsp/tomato)
Combine enjoy.

The author says to process in a food blender and use within
3 hours but I just ignore that part. It keeps for several
days in the fridge. If you use jalapenos, it retains most
of its heat but if you use serranos, it is very mild by
the next day.

I use it on taco salads and baked potatoes. After most of
the heat has died down it makes a very good vegetable dish.

Title: Peach Napoleons
Categories: Deserts, Pies
Yield: 4 Servings

Crust
1.00 Sheet Pepperidge
Farms Puffed
Pastry Sheets
0.50 ts Milk

: FILLING

: Mix and chill
: 1 lb peaches, pitted and sliced
: 3 tb granulated sugar
: 1 tb lemon juice
: WHIPPED CREAM

: 1 c heavy whipping cream
1/2 c powdered sugar
1/2 ts almond extract
: CARAMEL SAUCE

: 2 tb butter
3/4 c granulated sugar
1/2 ts vanilla
1/2 c heavy whipping cream
Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place
on floured surface Roll out to measure 9 * 12 inches Cut into 6
rectangles, each measuring 3 * 6 inches Place on oiled baking sheet
Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk
Bake at 350 for 20 –
25 minutes
WHIPPED CREAM:

Whip ingredients together until nearly double in volume and soft peaks
form. Keep chilled until ready to assemble.

CARAMEL SAUCE: Combine all in a small, heavy saucepan and cook on
high heat until sugar melts and mixture begins to bubble at the
edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow
to cool.

TO ASSEMBLE:

With a sharp knife, carefully split each pastry into 2 layers. Place
one layer on a plate, spoon some of the whipped cream mixture on top.

Place second pastry layer over peaches. Dust with powdered sugar and
serve. Repeat with remaining pastries.
Notes: – I remove the skin from the peaches
: – It may take some practice to get the caramel sauce just
right, but the results of a perfected caramelizing technique produces
a first-rate flavor. Walt MM

MMMMM

CRAN-BRANDY PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-Purpose Flour*
1/4 c Firmly Packed Brown Sugar
1/2 ts Cinnamon
1/4 ts Allspice
1 t Baking Soda
1/2 ts Baking Powder
3 tb Brandy
1/4 c Milk
3 tb Oil
Egg
3/4 c Chopped Walnuts
2 c Cranberries, Halved

*Self-rising flour IS NOT recommended for this recipe.

Generously greast 1-qt. mold or casserole. In med.
bowl, combine flour, sugar, cinnamon, allspice, soda
and baking powder. Add brandy, milk, oil and egg; stir
just until dry ingredients are moistened. Stir in
walnuts and cranberries. Spoon into prepared mold.
Cover tightly with foil. Place on wire rack in large
steamer or kettle. Pour boiled water 3-4″ deep into
steamer; cover. Keep water boiling gently over low
heat. If necessary, add water to maintain steam. Steam
1 1/2-2 hrs. or until pudding springs back when
touched lightly in center. Cool slightly. Invert onto
serving plate. Cut into slices. Serve with Golden
Toffee Sauce and a dollop of whipped cream, if desired.

Golden Toffee Sauce recipe to follow. Cranberries,
walnuts and brandy flavor this traditional holiday
favorite.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13.

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Shrimp Creole Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Salads

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

1 lb Shrimp in shells

1 Large garlic clove

4 Celery tops

2 Ribs celery,finely chopped

1 Hard-cooked egg,fine chopped

1 Small sweet pickle,fine chop

1 ts Chopped hot peppers

2 tb Mayonnaise

Salt (to taste)

Cayenne pepper (to taste)

Lettuce leaves

Avacado halves

Whole tomatoes

1. Drop shrimp, garlic and celery tops into boiling water; boil for about

15 minutes.

2. Peel and devein shrimp; cut each into 2 or 3 pieces.

3. Combine chopped celery, egg, pickle, hot peppers, mayonnaise and shrimp;

mix thoroughly, adding salt and cayenne to taste.

4. Serve on lettuce leaves or use to fill avacado halves or hollowed

tomatoes.

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Title: Hot Oatmeal
Categories: Diabetic, Breakfast, Nuts/grains, Vegetarian
Yield: 1 servings

MMMMM———————MIX IN A SMALL PAN————————–
1 c Hot water -cook gently for 5-6
minutes
2/3 c Oatmeal

MMMMM—————————-ADD———————————
1 tb Raisins; 1 tb Sunflower seeds;
1/2 ts Cinnamon;

MMMMM————————-SERVE WITH——————————
1/4 c Milk or yogurt (low-fat)

Food Exchanges per serving: 2 STARCH/BREADS EXCHANGES + 1 FRUIT
EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm;
FAT: 6gm; CAR: 57gm;

Source: Vegetable Cooking for Diabetics by Patricia Mozze.
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Mexican Corn Soup

Recipe By : International Cook Book
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups fresh corn, cut off cob
3/4 cup water
1/4 cup butter
2 cups milk
salt to taste
2 tablespoons green chilies chopped
1 cup jack cheese
6 tablespoons deep fried tortilla squares (see note)

Scrape corn from cob and scrape cob thoroughly to get the “milk”.
Place corn, “milk” and water in blender. Blend a few seconds to break
up kernels but do not over blend. Put this mixture through a fine
sieve, pressing to extract as much liquid as possible. Put mixture in
saucepan and add butter. Simmer slowly five minutes, stirring well
because the corn tends to stick. Add the milk and salt to taste.
Bring to a boil and add the chilies. When ready to serve, add the
cheese, when cheese is melted and soup is hot serve in bowls. Garnish
each bowl with deep-fried tortilla squares.
NOTE: Stack six or eight tortillas on a flat surface and using a
sharp knife cut them in cubes about half and inch square. Drop the
cubes into hot fat and cook, stirring with a wooden spoon, until
crisp and golden.

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PLANTATION STEW

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Meats Beef
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 lb Lamb-stew meat
1/2 c Olive oil
6 Potatoes-cubed
2 Red bell peppers,diced
1 t Sugar
1 t Thyme
1 tb Vinegar
1 tb Lemon juice
1 tb Orange juice
1 tb Lea perrins
1 tb Parsly-chopped
1/4 c Sherry
2 qt Chicken stock

Heat oil and saute lamb till brown on all sides add the stock and
simmer for 2 hours add the remaining ingredients,expect for the shery
simmer for 1/2 hour more,add the sherry just before serving.

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Title: CREAM BISCUITS
Categories: Breads
Yield: 1 servings

4 c Flour
1 ts Salt
3 ts Cream of tartar
1 1/2 ts Baking soda
1/4 c Butter
2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add
the cream. Roll out on a floured board. Cut with a
2-inch cutter. Bake on an ungreased pan in a hot oven
of 400 degrees for 12 to 15 minutes or until golden
brown. Mrs. William C. Edmonston

—–

OLD FASHIONED BUTTERMILK BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
34 c Buttermilk or more

Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough. COMBINE THE FLOURS, salt and
baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender
until the mixture is mealy. Stir in 3/4 cup of the
buttermilk with a fork and continue stirring gently
until the dough begins to hold together. (If the dough
is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and
scrape the dough onto it. Fold the dough over on
itself two or three times. Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into
eight 3-inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet. Paint tops
with buttermilk. Bake for 10 to 15 minutes, until
well risen and golden.

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