No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
1/4 cup cocoa
1/4 cup milk
1 stick butter
1/2 cup peanut butter
2 teaspoons vanilla
3 cups quick cooking oatmeal

Mom mixes sugar, cocoa, milk, and butter in saucepan. Bring it to a boil for 1
minute. Remove from heat. Pour into mixing bowl. Then, Michael adds peanut
butter, vanilla and oatmeal. Then we spread in a square 8×8 inch pan. Refrige
rate until hardened, then cut into squares and serve.

busted by sooz

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Pumpkin Pie

Recipe By : Equal
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 can pumpkin 16-ounce
1 can evaporated skim milk 12-ounce
2 large eggs or 1/2 cup egg product
16 packets Equal® sweetener
1 pie crust, graham cracker crumb or
prebaked crust

In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger
and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to
soften gelatin. Cook and stir over medium heat until mixture bubbles; cook
and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup hot
mixture into eggs; return all egg mixture to saucepan. Cook and stir
over low heat for 2 minutes.
Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust.
Cover and chill 6 hours or overnight.

Makes 8 servings.

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NOTES : cal.237
fat 10g
carb 28g

Gazpacho Without The Tomatoes (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW # MF6698
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss Cold-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 slices french bread — crusts removed
–(1 inch thick)
cold water
2 ounces blanched whole almonds — roughly chopped
1 green bell pepper — seeded
–and roughly chopped
3 kirby cucumbers — peeled
–seeded and chopped
3 tablespoons champagne or rice vinegar
1 pinch sugar
1 scallions — roughly chopped ,
— (up to 2)
1/4 cup extra virgin olive oil
4 cups iced cold water — approximately
salt and freshly ground white pepper
–garnish–
seeded finely diced cucumber
chives
finely diced seeded red bell pepper

Soak the slices of bread in cold water. When tender, squeeze the bread to
express the water. In a food processor puree until smooth the almonds,
pepper, cucumbers, vinegar, sugar, scallions and olive oil. Slowly add the
ice water until you reach the consistency you like; season to taste with
salt and pepper. Chill, covered, until serving time; garnish with cucumber,
chives and bell pepper.

Yield: about 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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White Mushroom Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh mushrooms slicd evenly — (try an egg slicer)
1/4 cup Butter
1 cup Heavy cream
2 tablespoons Fresh chopped parsley
Salt and pepper to taste
1/2 cup White wine
1 pound Pasta — cooked and drained
Grated cheese

Sautee mushrooms in melted butter until golden. Stir in wine, parsley, salt
and pepper. Cook for 10 min. on med heat. Add heavy cream and take off
heat. Serve over hot pasta with cheese on the side.

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Title: Chicken and Wild Rice Soup
Categories: Soups ste
Yield: 8 servings

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995 Run cold
water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a
large saucepan, mix the wild rice, broth and pepper.
Bring to a boil; reduce the heat. Cover and simmer
for 40 to 45 minutes, or until the rice is tender.
Meanwhile, in a skillet, cook the mushrooms and
shallots in butter until tender, but not brown. Add
the mushroom mixture, chicken and parsley to the soup.
Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa.
Penny Halsey (ATBN65B).

—–

Title: Bourbon-Pecan Pumpkin Pie
Categories: Desserts, Pies
Yield: 8 servings

3 Egg; slightly beaten
16 oz Pumpkin, canned
3/4 c Sugar, brown
1 1/2 c Half half
3 T Bourbon
1 ts Cinnamon, ground
1/2 ts Ginger powder
1/4 ts Salt
1 Pie shell, 9", unbaked
2 T Butter
1/4 c Sugar, brown
1 c Pecan halves
1/4 c Bourbon; divided

Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons
bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the
pie shell; bake at 425 for 10 minutes. Reduce heat to 350, and bake
an additional 45 minutes or until set. Set aside to cool.

Combine butter and 1/4 cup brown sugar in a saucepan; cook over medium
heat, stirring until sugar dissolved. Add pecans and 2 tablespoons
bourbon, stirring to coat. Spoon mixture over the pie.

Heat the remaining bourbon in a saucepan just long enough to produce
fumes (do not boil); remove from heat, ignite, and pour over pie.
Serve pie when flames die down.

— Southern Living magazine Submitted
By SAM WARING On FRI, 22
DEC 1995 083314 GMT

MMMMM

1 9-inch pie crust
1 6-oz jar marinated artichoke hearts,
drained and coarsely chopped
4 oz bacon, chopped into bits (optional)
1 small onion, chopped
1 bunch scallions, chopped
2 cloves garlic, minced
1 red pepper, cut into 1-inch long, thin
strips
1/4 cup chopped fresh parsley
3 TB chopped fresh basil
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
3 large eggs
1 TB dijon mustard
1/4 cup heavy cream
1/2 cup light cream
1/4 teas nutmeg
salt and pepper

Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute
bacon in large skillet over medium-high heat until browned. Reduce
heat to medium and add onion, scallions, garlic and pepper. Cook
until vegetables are softened, for about 10 minutes. Add artichoke
hearts. Cook another 3 minutes. Remove from heat and add parsley,
basil, salt, and pepper. Preheat oven to 375. Sprinkle Swiss and Parmesan
cheese over crust. Top with artichoke mixture. Whisk together eggs,
mustard, heavy and light creams. Season with nutmeg. Pour evenly
over artichoke minute in crust. Bake until puffed and set, about 45
minutes. Serve warm or at room temperature.

Layered Southwestern Pasta Salad

Recipe By : National Pasta Association
Serving Size : 9 Preparation Time :0:10
Categories : Bean Pasta, Rice, Couscous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c elbow macaroni — cooked
1/2 tsp oil
1/2 tsp cumin
1/2 tsp salt
15 ozs dark red kidney beans — drained and washed
2 c frozen corn — thawed
1/2 c bell peppers — chopped
1/2 c onions — chopped
3/4 c fat-free mayonnaise
1/2 c fat-free sour cream
1/2 c taco sauce

Prepare elbow macaroni according to package directions. Drain and rinse
under cold water; drain again. Toss with oil, cumin, and salt. Layer
macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13″ pan.
In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread
mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly
and chill overnight.

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Per serving: 161 Calories; 1g Fat (7% calories from fat); 7g Protein; 39g
Carbohydrate; 2mg Cholesterol; 569mg Sodium

1 c.orange juice
1/3 c.nonfat dry milk
3 t.sugar
1/4 t. vanilla
4-6ice cubes

Combine all ingredients in blender. Process until thick and frothy.

Source: August 1979 issue of Weight Watchers Magazine:

Title: ARNAVUT CIGERI (LAMB’S LIVER WITH RED PEPPERS
Categories: Middle east, Turkish, Side dish, Offal, Publication
Yield: 4 servings

2 sm Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and
;preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb’s liver; trimmed and
;cut into 1/2 inch cubes, or
;1 lb. calf’s liver, trimmed
;and cubed
1/4 c Raki; or ouzo or pernod or
;any other anise flavored
;aperitif
1/4 c Flour
3/4 c Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian
;type, cut in half, deribbed
;seeded, and cut lengthwise
;into 1/8 inch wide strips

Place the onion rings in a sieve or colander,
sprinkle with 1 tablespoon of the salt, and turn them
about with a spoon to coat them evenly. Let them rest
at room temperature for 30 minutes, then rinse under
warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions,
parsley and red pepper together until well mixed. Set
aside.
Drop the liver into a bowl, pour in the raki and
stir together for a few seconds. Then pour off the
raki. Toss the liver and flour together in another
bowl, place the liver in a sieve and shake through all
the excess flour. In a heavy 10 to 12 inch skillet,
heat the oil over high heat until a light haze forms
above it. Add the liver and stir it about in the hot
oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt
and a few grindings of pepper. With a slotted spoon,
transfer the liver to paper towels to drain.
Mound the liver in the center of a heated platter,
arrange the onion-ring mixture and red pepper strips
around it and serve at once.

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