Title: SURPRISE COCONUT CREAM PIE
Categories: Pies
Yield: 6 servings

2 1/2 c Water
1/2 c Grits, regular
1 c Sugar
2 tb Butter or margarine
2 lg Eggs, beaten
1/2 c Coconut, flaked
1/2 c Sour cream
1 6 oz chocolate-graham
Cracker crust, prepared
Whipping cream, whipped
And sweetened (for garnish)
Maraschino cherries (for
Garnish)

In a medium saucepan, bring the water to a boil; stir in the grits.
Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Remove from the heat, and stir in the sugar and butter/margarine.
Gradually add to the bowl containing the beaten eggs, about 1/4th of
the hot mixture; add the egg mixture to the remaining hot mixture,
stirring constantly. Cook over low heat until the mixture thickens
and reaches 160 degree F (about 8 minutes). Remove from heat, and
stir in the flaked coconut and sour cream. Spoon mixture into the
prepared pie crust; cover and chill. Garnish, if desired. Makes one
9-inch pie.

Recipe: Rachel Major of Prosperity, South Carolina

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Title: CARIBBEAN GUISADO
Categories: Vegan
Yield: 8 servings

1 1/2 c Chickpeas; cooked
1 1/2 c Pinto beans; cooked
2 c Pumpkin; cubed
2 md Chayote squash; cut into 2″
-pieces
2 c Celery root; chopped
2 c Yucca; peeled and cubed
2 c Battata; peeled and cubed
8 Plum tomatoes; quartered
-lengthwise
3 tb Ground cumin
16 Whole garlic cloves
4 lg Yellow onions; coarsely
-chopped
1 tb Black pepper
1 ts Hot pepper sauce
1/4 c Olive oil
1/4 ts Salt
1/2 c Fresh cilantro; chopped

Preheat oven to 300 deg.

Combine all ingredients in a large roasting pan or casserole dish.

Place in oven and cook, uncovered, for 4 hours. The pumpkin, chayote
and tomatoes will cook down to a thick sauce. Stir every 30 minutes.
Add more stock if necessary. Serve hot.

Per serving: 316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg
chol; 53 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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CUCUMBER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Butter
1/4 cup Onions, green — chopped
1 each Cucumbers
1 tablespoon Flour
2 cups Stock — chicken
1/2 tablespoon Vinegar
1 tablespoon Dill weed
1/4 cup Cream — sour

Cucumbers may be peeled or unpeeled. Melt butter and saute onions till soft.
Dice cucumbers and add to pot; add flour and stir well. Add chicken broth,
vinegar, and dill weed. Stir well; cook for 30 minutes, then puree while
adding
sour cream. Serve well-chilled or hot.

Posted on GEnie Food Wine RT by M.FEINS [Mart]
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and Planonet Lowfat
Luscious echoes

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Cucumber-tofu dressing

Saw a recipe for cucumber sauce on the list today; if you don’t eat milk,
this is an alternative. I made it the other night for falafels (baked of
course) and it was fine:

about 8 oz. tofu (your choice, I used White Wave reduced-fat)
2 T. capers
1/4 c. lemon juice
pinch of black pepper

whirl in blender until smooth

grate 1 medium cucumber (no, you don’t need to remove seeds) and squeeze out
the excess liquid. Stir into the tofu mixture. Add a small amount of
chopped fresh mint if available. Let stand for a while so the flavors blend.

German Hot Noodle Salad

Recipe By : , June/July, 1997
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups wide egg noodles
3 bacon strips
1/4 cup onion — chopped
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons chopped fresh parsley

Cook noodles according to package directions. Meanwhile, in a skillet, cook
the bacon until crisp. Crumble and set aside. Reserve 1 tablespoon
drippings in the skillet; saute onion until tender. Stir in sugar, flour,
salt and mustard; add water and vinegar. Cook and stir until thickened and
bubbly, about 2-3 minutes. Rinse and drain noodles; add to skillet. Stir in
celery and parsley; heat through. Transfer to a serving bowl; sprinkle with
bacon. Yield: 4 servings.

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NOTES : “Here’s a tasty take-off on German potato salad. It’s flavored like
the traditional side dish but uses noodles in place of potatoes. I always
loved my mother’s German potato salad, but once she served this noodle salad
instead, I was hooked.” Submitted by Gordon Kremer, Sacramento, California.

Title: Banana Caramel Pie
Categories: Pies, Desserts
Yield: 1 pie

1 c C H Dark Brown Sugar
1/4 c All-purpose flour
1/4 ts Salt
1/4 c Cold water
2 Egg yolks
1 c Boiling water
1 tb Butter
1/2 ts Vanilla
1/4 c Evaporated milk
1 8″ or 9″ pastry shell
— (baked and cooled)
4 Ripe bananas *

* Original recipe calls for “3 or 4 ripe bananas”

Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks;
beat smooth. Gradually stir in boiling water, then cook, stirring
constantly, about 3 minutes, until smoothly thickened. Stir in butter,
vanilla, and evaporated milk. Cool slightly, then pour into baked pie
shell. Shortly before serving slice bananas and arrange over filling.
Top with whipped cream or with meringue made out of the 2 left-over egg
whites.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: Chocolate Bourbon Balls
Categories: Candies
Yield: 3 servings

1/2 c Margaine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate
-chips
3 tb Half-and-half.

1. Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm.

2. Shape into 1-inch balls. Refrigerate until firm. Combine
chocolate chips and half-and-half in a small bowl. Microwave at
MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2
minutes, stirring once or twice. Stir until smooth. Drizzle chocolate
over candies. (Reheat chocolate as needed.) Chill.

* The picture shows them sitting in little paper candy cups.

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Banana Cinnamon Doughnuts

Recipe By : Jo Anne Merrill
Serving Size : 30 Preparation Time :0:30
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
3 cups peanut oil — for frying
4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup margarine
1 cup bananas — mashed
2 large eggs — beaten
—- Topping: —–
3/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oil in a deep-fat fryer or deep heavy skillet.
Time heating so it will be ready when you are prepared to
begin frying doughnuts. Use Canola oil if you prefer, but
peanut oil has a higher smoking point and is a good choice
for frying.
2. In a large bowl, combine flour, sugar, baking
powder, salt, cinnamon, and nutmeg. Cut in margarine using a
pastry blender or two knives.
3. Make a well in center of mix and add mashed bananas
and eggs. Mix well. You can do this with a wooden spoon, or
since dough will be very stiff you may want to use your
hands to mix it well.
4. Place dough on a lightly floured surface and roll to
1/2-inch thick. Cut with a 2-1/2 inch doughnut cutter that
you dip in flour as needed.
5. Deep-fry, a few at a time, until golden brown. Drain
on brown paper bags. Fry the doughnut “holes” also.
6. Combine sugar and cinnamon in a paper bag or place
on a shallow plate. Coat warm doughnuts with this mixture.

Yield: about 22 doughnuts and 22 centers.

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Serving Ideas : Fragrant doughnuts for a coffee break.

WINE MUSTARD

Recipe By : Homemade Good News (Vol 3 No 9)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup granulated sugar
3/4 cup dry Coleman’s mustard
1/2 cup tarragon vinegar
1/2 cup dry wine
3 eggs — beaten

Blend all ingredients together until smooth. Cook in the top of a double
boiler, stirring constantly, until mixture has thickened. (A touch of garlic
may be added, if desired.) Pour into jars, cool slighlty, and refrigerate.

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Title: PEANUT BUTTER SPRITZ SANDWICHES
Categories: Cookies
Yield: 36 servings

1 pk DUNCAN HINES Peanut Butter
-Cookie Mix
1 Egg
3 Milk chocolate bars

1. Preheat oven to 375’F.

2. Combine cookie mix, contents of peanut butter packet from Mix and egg in
large bowl. Stir until thoroughly blended. Fill cookie press with dough.
Press desired shapes 2″ apart onto ungreased baking sheets. Bake at 375’F.
for 7-9 minutes or until set nut not browned. Cool 1 minute on baking
sheets.

3. Cut each milk chocolate bar into 12 sections by following division marks
on bars.

4. To assemble, carefully remove one cookie from baking sheet. Place one
milk chocolate section on bottom of warm cookie; top with second cookie.
Press together to make sandwich. Repeat with remaining cookies. Place
sandwich cookies on cooling racks until chocolate is set. Store in airtight
container.

Makes 2 1/2 to 3 dozen sandwich cookies.

TIP: For best appearance, use cookie press plates that give solid shapes.

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