Title: PICANTE CON QUESO (CHEESE DIP)
Categories: Texmex, Appetizers
Yield: 1 servings

1 Jar chunky style picante>>>
Sauce.
1 lb Velveeta
Condensed or sweet milk

Cut Velveeta into cubes or chunks and melt in double
boiler over low heat. Add picante sauce. Stir until
cheese is melted and sauce is well blended. Add sweet
milk or condensed milk as desired to obtain proper
“dipping” consistency. If necessary, add more
velveeta BEFORE adding milk.

Use any cheese dips for nachos, tostadas, topping for
‘burgers, spoon over prepared french fries.

Yield: abt. 3 cups

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Title: Melon Grape Salad
Categories: Salads, Southern
Servings: 6

1 c Canteloupe; cubed
1 c Watermelon; cubed seeded
2 c Grapes; green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard; dijon

Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.

Source: Southern Cooking – Lee Bailey
posted by Anne MacLellan

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Title: Americana Key Lime Pie
Categories: Desserts Pies
Servings: 6

1 T Unflavored gelatin (1 env.)
1/2 c Sugar
1/4 t Salt
4 ea Egg yolks
1/2 c Lime juice
1/4 c Water
1 t Grated lime peel
1 x Few drops green food color
4 ea Egg whites
1/2 c Sugar
1 c Heavy cream, whipped
1 ea 9-in baked pastry shell
1 x Pistachio nuts, chopped
1 x Lime slices for garnish
1 x Heavy cream, whipped, to top

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
over medium heat just till mixture comes to boiling. Remove from heat;
stir in grated peel. Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when
dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
chopped pistachio nuts in center. Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.
Source: Better Homes Gardens Dessert Cookbook. “A spectacular from the
famous Miami hotel!”

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Title: Roasted Vegetable Soup
Categories: Soup, Vegetables
Yield: 1 servings

: Stock:
4 carrots — washed
3 ribs celery — cut in half
2 tomatoes — quartered
2 turnips, cleaned, — trimmed
: quartered
2 lg onions — peeled
: quartered
1 leek — trimmed quartered
3 garlic cloves — peeled
2 ts dried thyme
1/4 c olive oil
1 bay leaf
8 c water
: SOUP
2 TB olive oil
1 c onion — chopped
1 c celery — chopped
1 c carrots — peeled and
: chopped
1 Idaho potato peeled and
: diced
1 c zucchini — chopped
1 c chopped canned tomatoes
6 c roasted vegetable stock —
: (see above recipe)
1/2 c tiny pasta (alphabet, etc.)
1 c frozen peas

Preheat oven to 400 degrees. Spread all the vegetables
out on a baking sheet. Sprinkle with the thyme and
drizzle with oil. Roast for 1 hour or until well
browned. Transfer vegetables to a large pot, cover
with water and add bay leaf. Bring to a simmer and
cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and
cook until tender. Stir in carrots and potatoes and
toss to coat. Stir in zucchini. Add chopped tomatoes
and stock and bring to a boil. Reduce heat so that
soup simmers until the potatoes and carrots are tender
about 15 – 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve
hot.

Recipe By : TVFN How to Boil Water

Date: 09/26/96

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Creamy Vegetable Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
1/4 cup butter or margarine — melted
3 medium sweet potatoes — peeled and chopped
3 zucchini — chopped
1 cup chopped broccoli (up to 2 c)
3 14.5 oz cans chicken broth
2 m potatoes — peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon black pepper
2 cups milk

In Crock-Pot, stir together, onion, margarine, sweet potatoes, zucchini, and br
occoli. Pour in chicken broth and stir. Add potatoes, and seasonings. Stir.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add milk and coo
k 30 minutes to 1 hour. Serve.

Serves 12.

– – – – – – – – – – – – – – – – – –

MEE KROB (CRISP-FRIED NOODLES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 tb Fish sauce
2 tb Dark soy sauce
2 Limes, juice only
3 tb Vinegar
1/4 c Brown sugar or half brown
-and half palm sugar
Oil, for deep-frying
6 oz Rice sticks
4 Eggs, lightly beaten
1 md Onion, finely diced
3 Cloves garlic, minced
1 sm Red or green chile, seeds
-removed, finely minced
3/4 lb Minced pork, diced chicken,
-or peeled shrimp, or a
-mixture
2 Green onions, sliced, for
-garnish

This special occasion noodle dish is a favorite in many Thai restaurants.
Some versions are extremely sweet and sticky; this version is less so, but
the important flavors are still sweet, sour, and salty in that order. Be
sure to use a large enough pan for saucing the noodles (step 5); a 14-inch
wok is ideal.

1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and
sugar and set aside.

2. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately
an ounce of rice sticks into the oil; they will puff up and rise to the top
of the oil in only a few seconds. Turn them over once and fry until crisp,
about 15 seconds in all. Transfer finished noodles to a pan lined with
paper towels and continue frying the batter in small batches. Keep noodles
warm in a low oven.

3. Dip a hand in the beaten egg and, holding your hand approximately 8
inches above the hot oil, drizzle egg over the surface in a random pattern.
Continue with about half the egg mixture, forming a lacy network of egg.
Fry until golden brown on underside, turn over once, and brown other side.
Transfer to a plate and drain on paper towels. Repeat with remaining egg.

4. Heat a second wok over medium high heat and add approximately 2
tablespoons oil from the first wok. Add onion, garlic, and chile and cook
until they are fragrant. Add meats or shrimp and stir-fry just until done.

5. Stir sugar mixture and add to wok. Bring to a boil and cook until
slightly thickened. Reduce heat to low and add about a quarter of the fried
noodles and eggs. Stir together and toss to break up noodle clumps and coat
with sauce. Continue adding noodles and eggs in batches until all are
coated with sauce. Transfer to serving platter and garnish with sliced
green onion.

Serves 4 with other dishes.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

– – – – – – – – – – – – – – – – – –

Godiva Brownies

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ounces unsweetened baking chocolate
2/3 cup butter
5 eggs
1 tablespoon instant coffee
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1/2 cup Godiva Liqueur
1/2 can all-purpose flour — sifted
2 1/2 cups walnuts — chopped

In double boiler, melt chocolate and butter; when smooth, add instant
coffee and set aside to cool. Beat eggs and salt together until
slightly fluffy, add sugar gradually and beat until mixture is ribbony
(about 10 minutes). Add vanilla, Godiva, and cooled chocolate to eggs
while beating on low speed. Fold in sifted flour until just
incorporated, then fold in nuts. Pour batter onto greased, floured, and
parchment-lined 11″ X 17″ baking pan. Place in preheated 450-degree
oven, lowering temperature to 400-degrees; bake 20-22 minutes or until
toothpick inserted into center comes out clean. Yield: Twenty 3″ X 3″
brownies.

NOTES : I think adding flour “just until incorporated” keeps them
chewey. If you want them more cake-like, try beating well.

– – – – – – – – – – – – – – – – – –

Title: Potato Chip Cookies
Categories: Cookies, Pitzer
Yield: 1 servings

-MM BY H PEAGRAM
1 c Butter
1/2 c Sugar
1 ts Vanilla
2 c Flour
1/2 c Potato chips, crushed
1/2 c Chopped pecans

Cream together until light and fluffy, Butter, sugar, and vanilla
extract. Blend in Unbleached Flour, Crushed Potato Chips and Chopped
Pecans. Drop by tsp on an ungreased baking sheet 2-inches apart.
Flatten with a greased and sugared glass bottom. Bake in a preheated
350 degree F. oven for 10 to 12 minutes. Makes about 5 dozen
cookies.
From: Gloria Pitzer

MMMMM

MY TEA BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix
1 Egg
4 tb Sugar
2 tb Margarine
Milk to make 1/2 cup

Add milk to egg to make 1/2 cup. Put biscuit mix,
sugar, and margarine in a bowl. Add just enough
liquid to make a soft dough. Stir briskly. Turn onto
floured surface, knead 8-10 times. Roll out 1/2 inch
thick. Cut out with cutters. Place on ungreased
baking sheet. Place close together for soft side
biscuits and apart for crusty biscuits. Bake at 450
for 8 to 10 minutes.

– – – – – – – – – – – – – – – – – –

Title: APRICOT HORSERADISH SAUCE
Categories: Sauces
Yield: 1 servings

2/3 c Apricot jam
1/3 c Freshly grated or prepared
White horseradish
1 tb Fresh lime juice
Salt
Pepper

Combine the jam and horseradish in a mixing bowl and
whisk until smooth. Whisk in the lime juice and salt
and pepper. If not serving immediately, transfer the
sauce to a glass jar with a nonmetallic lid and
refrigerate. It
will keep for several weeks.

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