Title: Chocolate Munchies
Categories: Desserts Cookies
Servings: 48

1 c Semi-sweet chocolate chips
8 ea Marshmallows
1 T Water
3/4 c Sifted flour
1/2 c Sugar
3/4 t Salt
1/2 t Baking sodaa
1/2 c Softened butter
1/3 c Packed brown sugar
1 ea Egg
2 t Almond extract
1/2 t Vanilla
1 1/4 c Quick cooking oats
1 c Chopped pecans

1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in
top of double boiler over hot water. Add marshmallows and water. Stir
until melted. Remove from heat and set aside.

2. Sift together already sifted flour, sugar, salt and baking soda.
Slowly blend butter, brown sugar, egg, almond extract and vanilla into
sifted ingredients. Mix well. Stir oats, pecans and melted chocolate
into batter. Blend thoroughly.

3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
Bake 12-15 minutes. Remove from cookie sheet immediately and cool an
rack.
shake off excess Bits ‘o Brickle.from: _Cookiemania_
from: _Cookiemania_

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HERBED VEGETABLE STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 t Crushed basil leaves
2 t Crushed parsley flakes
1 t Dried tarragon leaves
1 t Onion powder
1 t Salt
1/2 t Garlic powder
1/4 t Black pepper
2 c Minature carrot halves
1 c Fresh green beans, cut into
-2 inch pieces
1/3 c Water
2 c Cauliflower
2 c Broccoli florets
1/2 c White zinfandel wine
1 c Sliced fresh nushrooms
1 c Sliced fresh zucchini
1 c Sliced fresh yellow squash
1 c Sliced fresh pattypan squash
1 Red bell pepper, sliced into
-strips
1 c Fresh or frozen peas
1/4 c Olive oil
1 c Radish halves

In a small cup combine basil, parsley, tarragon, salt, onion and garlic
powders and black pepper; set aside.
In a 3 quart microwaveable casserole combine carrots, green beans and
water. Cover with vented plastic wrap and microwave on high for 6 minutes.
Add cauliflower and broccoli, cover and microwave on high 6 minutes more.
Drain vegetables, add wine and reserved seasonings. Stir, cover and set
aside.
In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan
squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover
and microwave on high 4 minutes, or until vegetables are tender-crisp.
Stir mushroom mixture into carrot mixture. Add radishes, cover and
microwave on high 4 minutes, or until steaming hot.

Source: Houston Chronicle

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AJVAR (ROASTED PEPPERS AND EGGPLANT)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Fresh red New Mexican chiles
4 Meduim eggplants
3/4 c Olive oil or corn oil
1 Large onion, minced
3 Large garlic cloves, chopped
2 T Lemon juice
2 T Red wine
Salt/pepper to taste
Parsley for garnish

Roast the peppers and eggplant over charcoal or gas flame, or bake in a
preheated oven at 475 deg. F until the skins are blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off and discard the burnt skins along with the stems
and seeds. Mash the pepper and eggplant pulp together to form a homogeneous
mass, either smooth or slightly chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until very
soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir
in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into
the mixture, stirring constantly to incorporate all the oil. Add lemon
juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and
garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white
bread.

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BREADMAKER INFORMATION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-IRWIN SOLOMON (JJGF65A)

Barb.For your information.Dak has a Turbo II B/M for $149.90 plus S/H
$14.00.Makes bread in 2 hours.They also have Turbo IV same time
element,but bigger loaf of bread plus whole grain breads can be made
in this one..$ 169.90 plus S/H $14 .00.DAK’s phone number for a
catalogue is 1-800-888-7808 or 1-800-888-0800.I also have Wellbuilts
model list. ABM 100 takes 4 hours.Price in stores here $ 149.99 plus
tax.After comparing it will cost me about $ 5.00 more to order the
Turbo II from DAX and have a faster bake cycle..I just don’t feel
comfortable with DAK though.Well put aside my misgivings and order
from them beginning of the week.. Here are some 800 # for other bread
machine companies.
Hitachi 800-241-6558 x 720 new b/m Hitachi 800-328-0609 refurbished
Maxim 800-233-9054 National 714-373-7757 Panasonic 800-545-2672 Regal
414-626-8558 Sanyo 201-641-2333 Seiko 516-777-8600 Mr Loaf Chefmate
Wellbuilt 516-365-5040 took two calls to get info.do not call between
the hours of 1:00 pm to 2:30 pm Zojirushi 800-783-6270

Some of these companies offer rebuilt or refurbished models.Your Link
To The Philly.Inquirer Irwin E. JJGF65A 12/06/92 03:36 pm NUMBERS
posted by DENISE BRADSHAW

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AMISH SAUERKRAUT SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Penndutch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Smoked sausage (Kielbasa)
6 tb Onion — chopped
1/4 c Flour
1/2 ts Thyme
1/2 ts Black pepper
3 c Milk
1 c Half-and-half
8 oz Sauerkraut, with juice
1 1/2 tb Lemon juice (optional)
2 tb Fresh parsley — chopped

Chop the sausage coarsely by hand or in a food
processor (leave the casing on). Transfer the sausage
and onion to a deep pan, and saute over medium heat
until the sausage is lightly browned, about 8 minutes.

On a small plate combine the flour, thyme, and pepper.
Add to the sausage and brown all together until the
mixture bubbles up, about 5 minutes. Add the milk and
the half-and-half all at once, and cook stirring until
the mixture again bubbles up, about 5 minutes. Add
the sauerkraut and it juice and bring to a boil; the
mixture will continue to thicken. Taste for tartness,
and lemon juice if desired. Add the parsley and serve
at once. From Cooking from Quilt Country by Marcia
Adams.

From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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MEXICAN FLANK STEAK WITH MOCK TAMALES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Beef
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Beef flank steak
1/3 c Fresh lemon juice
1/3 c Extra virgin olive oil
6 tb Minced jalapeno peppers
1 tb Minced fresh cilantro
1 t Salt
1 t Fresh ground black pepper
1 Linda’s Salsa Sauce
1 Mock tamales
Fresh lemon slices
Jalapeno peppers
Cilantro sprigs
—–LINDA’S SALSA SAUCE—–
2 Tomatoes, peeled
3 lg Cloves garlic, peeled
2 Plum tomatoes finely
Chopped
3 Plum tomatoes, coarsely
Chopped
3 Jalapeno peppers, thin
Sliced
1/4 c Coarsely chopped fresh
Cilantro
1 tb Fresh lemon juice
1 t Freshly ground black pepper
—–MOCK TAMALES—–
1 c ( 4 oz.) grated sharp
Cheddar cheese
1 c Muenster cheese
2 tb Minced green onion with
Tops
6 7″ flour tortillas
6 8 by 12″ pieces of foil

Place beef flank steak in utility dish.Combine lemon juice,olive
oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda’s Salsa
Sauce and Mock tamales.Remove steak from marinade and place on grid over
medium coals;reserve marinade.Place mock tamales around edge of grill.Grill
steak 12 to 15 minutes to desired doneness, turning once and
basting,occasionally,with marinade. Turn tamales halfway through cooking
time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda’s Salsa
Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
cilantro sprigs.Carve steak across the grain into thin slices.Serve with
remaining Salsa Sauce.Serves 6.

Linda’s Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
large cloves garlic,peeled,in food processor or blender until
pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground
black pepper. Refrigerate,covered,1 hour or overnight to blend
flavors.Makes 2 cups.

Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and
Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
evenly and put in center of each of 6 – 7″ flour tortillas.Fold bottom side
of tortilla over filling.Fold two sides over filling;then fold top side
over filling,envelope fashion.Wrap each tortilla in 8 by 12″ piece of
foil,twisting each end.Makes 6.

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Title: SALAD OF WILD GREENS FROM LOREN MARTIN
Categories: Ethnic, Salads
Yield: 4 servings

Salad:
3/4 c Scallion tops, sliced
1 qt Water cress sprigs
1 1/2 c Field salad, washed
Dressing:
1/3 c Salad oil
1/4 c Cider vinegar
2 tb Honey
1 ts Salt
1/8 ts Pepper, fresh ground

Place the salad greens in a large wooden bowl, and toss lightly to
mix. Combine the dressing ingredients in a shaker jar, and shake well
to blend. Dress the salad, toss again, and serve.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.

MMMMM

CUCUMBER SOUP WITH LEMONGRASS AND SPINACH

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Unsalted butter
2 Ribs celery — strings removed
with a vegetable peeler — chopped
1 small Onion — minced
2 Stalks fresh lemongrass — tender inside only,
2 medium Cucumbers, peeled, seeded — chopped
2 cups Chicken stock or broth
1 1/2 cups Spinach leaves
1/4 cup Fresh cilantro leaves
3 tablespoons Whipping cream — if desired
Salt — pepper to taste

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 1.
Melt
butter in a large saucepan. Add celery, onion and lemongrass. Cook gently
until
onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce
heat, cover and simmer until cucumber is tender, 10 minutes.
2. Strain solids from liquid, reserving both. Puree solids with spinach and
cilantro in a blender or food processor. Add reserved liquid, cream, salt and
pepper; mix until smooth. Serve warm or chilled.

– – – – – – – – – – – – – – – – – –

Title: Spiced Peach Jam
Categories: relishes/preserves
Yield: 1

4 c prepared fruit*
2 tb fresh lemon juice
1 ts fruit protector (optional)
1/2 ts each ground allspice,
-cinnamon and
5 cups sugar
1 fruit pectin
1/2 ts margarine or butter

*(about 3 pounds fully ripe peaches)
Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8-quart saucep
ot. Stir in lemon juice,
fruit protector and spices.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatul
a to level for exact
measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring to
full rolling boil on high
heat, stirring constantly. Quickly stir in all sugar. Return to full rollin
g boil and boil exactly 1 minute,
stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then
turn upright. After jars
are cool, check seals.

Or follow water bath method recommended by USDA.

Makes about 7 (1-cup) jars.

Serving ideas: Great as a glaze for roasted poultry or pork. Great as a sau
ce – just heat and
serve.

—–

BLACK BEAN LASAGNA

Recipe By : Sarah Schlesinger, 500 no-fat recipes
Serving Size : 8 Preparation Time :1:30
Categories : Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup water
1 cup onions — chopped
3 cloves garlic — minced
2 cups mushroom — sliced
1 teaspoon oregano
1 teaspoon basil
1/4 cup parsley — chopped
1/2 cup tomato juice
1 cup black beans — drained and rinsed
3 cups tomato — chopped
2 tablespoons tomato paste
12 ounces lasagna noodles — cooked
3 cups ricotta cheese, part skim milk — fat removed
1/2 cup mozzarella chese, fat free
1/4 cup parmesian cheese, fat-free

Heat water in skillet ove medium heat. Add onions, garlic, and mushrooms.
Cook and stir for 5 minutes, or until vegetables are lightly browned. Add
liquid if necessary. Stir in oregano, basil, and parsley. Add Tomato
Juice, and cook for 10 Minutes. Add Beans, tomatoes, and tomato paste.
Simmer for 15 minutes.
Pre-heat oven to 375 DegreesF.
To Assemble, place a layer of noodles in a 9 x 13 baking dish, top with a
layer of black-bean sauce, top with a layer of ricotta chees, followed by a
layer of ricotta cheese. Repeat.
Top with Parmesean cheese, bake for 20 minutes, and let stand 15 minutes
before serving.

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