Title: CHOCOLATE MINT SUGAR COOKIE DROPS
Categories: Cookies
Servings: 66

2 1/2 c All-purpose flour
1 1/4 t Baking powder
3/4 t Salt
1 c Granulated sugar
3/4 c Vegetable oil
2 Eggs
1 t Vanilla extract
1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels (10 oz)
Assorted colored sugars or
-additional granulated sugar

Preheat oven to 350’F. In small bowl, combine flour, baking powder and
salt; set aside.

In large mixer bowl, combine granulated sugar and oil. Add eggs, 1 at a
time, beating well after each addition. Blend in vanilla extract.
Gradually beat in flour mixture. Stir in Nestle Toll House mint flavored
semi-sweet chocolate morsels. Shape rounded measuring teaspoonfuls of
dough into balls; roll in colored sugar. Place on ungreased cookie sheets.

Bake 8-10 minutes until set. Let stand on cookie sheets 2 minutes. Remove
from cookie sheets; completely.

Makes about 5 1/2 dozen cookies.

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Title: Toffee Chip Squares
Categories: Cookies
Yield: 96 servings

———————————–COOKIE———————————–
1 c Butter 2 3/4 c Flour
3 c Brown sugar 1/2 ts Baking powder
1 ts Vanilla

———————————-TOPPING———————————-
6 oz Semi-sweet chocolate chips 1 tb Water
3 tb Butter 1 x Bits ‘o brickle
baking chips

1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended.
2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake
10-15 minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares.
3. Prepare topping. Melt chocolate chips, butter and water in top of
double boiler over hot water. Stir until smooth. Remove top of double
boiler from hot water. Let chocolate thicken a little and then drop a
large dollop in the center of each square or triangle.
4. Sprinkle Bits ‘o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits
‘o Brickle.
from: _Cookiemania_

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Title: NORTH WOOD CLAM CHOWDER
Categories: Seafood, Soups
Yield: 6 servings

6 md Potatoes,peeled and cut into
-1/2″ cubes
6 c Chicken stock (You can use
-canned chicken broth.)
2 6 1/2 oz cans minced
-clams,drained – save liquid
1 tb Lemon juice
1 1/2 md Onion,diced
1 6 oz pkg. fresh
-mushrooms,sliced in three
-pieces lengthwise
4 1/2 tb Butter
1/3 c Flour
3 Bay leaves
1 1/2 c Whipping cream
2 1/2 c Cooked wild rice
1/2 ts Pepper

Salt to taste Golden sherry

Saute onions and mushrooms in butter until onions are clear. Put
potatoes,broth,clam liquid and lemon juice in a 6 qt. soup pot.Boil 20
minutes.Add flour to onions and mushrooms,stir until smooth. Add onion
mixture to soup pot.Toss in bay leaves and pepper, add salt to
taste,cook for 10 minutes.Stir often.Add clams,cream and wild
rice.Heat – stirring constantly.Just before serving add sherry to
taste.

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CRANBERRY/WILD RICE STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Vegetables
Diabetic

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

1/2 c Wild Rice, uncooked 1 c Water 1/4 c Raisins,
dark or golden 5 Green Onions (scallions), chopped 1
tb Vegetable Oil 1/2 c Celery -or- Fennel Bulb,
chopped 1 c Cranberries, fresh or frozen 1 ts Orange
Rind, grated 1/2 t Dried Thyme

Put the wild rice in a saucepan. Add the water and
raisins and cook over medium heat for 1 hour, or until
the rice is tender. Drain

Saute the onions and celery (or fennel bulb) in the
oil until tender. Add the cranberries, orange rind,
thyme and rice. Stuff into two Cornish hens or a
3-pound chicken, or use with turkey breast. Bake in a
350-degree oven for 1 hour, or until the poultry is
done.

~End Recipe Export- “Then to the spicy nut-brown ale.”
– Milton

___ Blue Wave/QWK v2.12

~– TMail v1.31.3 * Origin: TDE: 303/623-4965 – Games,
Files Chat! (1:104/909)

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Chilled Beet And Cucumber Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb. cooked beets — peeled
2 Large cucumbers — peeled, halved
lengthwise
2 Bunches spring onions (white and green part)
4 Tbsp. chopped parsley
4 oranges
2 Tbsp. red wine vinegar
3 C. or more chicken stock — chilled
salt and freshly ground black
pepper to taste
dollop salted whipped cream or
sour cream per serving

Steam or gently boil the beets about 15 minutes. When
done, grate them on the coarse side of a grater. Remove the
seeds from the cucumbers. Grate on the coarse side of the
grater. Chop the green onions. Juice the oranges and grate
the rind of 3 oranges. Put the beets, cucumbers, orange rind
and juice and 2 cups cold chicken stock into a large mixing
bowl. Puree in a blender, in batches, until smooth. Chill for
at least 3 hours before serving. Add more chicken stock to
correct the consistency after chilling. To serve, ladle into
chilled soup bowls. Garnish with salted whipped cream or sour
cream.

– – – – – – – – – – – – – – – – – –

Title: Clam Chowder, New England Style
Categories: Soups/stews, Pork/ham, Fish/sea
Yield: 6 servings

24 Clams 1 3/4 c Half half
3 c Water 1 tb Soy sauce
1/2 lb Pork, diced 2 Cloves garlic, crushed
3 tb Butter 1 ts Basil
1 Onion, sliced 1 ts Parsley
3 Potatoes, diced 1 ts Thyme

Combine clams, their liquid and water; bring to a boil. Drain clams,
reserving liquid. Remove clams from shells; chop meat; set aside. In
butter, fry pork with onions, until onions are clear. Add potatoes and
liquid from clams; simmer 20 minutes. Stir in half half, seasonings, and
clams. Heat through. Serve hot.

—–

Title: Classic Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

1/2 c Vegetable oil
1/3 c Vinegar
1/4 c Worcestershire sauce
1 cn 8-oz Tomato Sauce
2 1/2 ts Onion, minced
2 tb Brown sugar
1 tb Chili powder
1 ts Sugar
1/2 ts Seasoned Salt

Combine all ingredients. Let stand five minutes. Stir before
using a brush on chicken or turkey parts. Serve with
remaining sauce. (Makes two cups)

Source: Best Barbecue Recipes, by Mildred Fischer
—–

1. As many grapes as you can get on sale
2. One large cookie sheet
3. One large freezer
Wash and seperate the grapes. Drain and put on cookie sheet. Stick
into the freezer. Freeze. Bag up and pass out to kids as treats.

Chili #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Ground beef, chicken — or
Turkey
2 cups Water
1 tablespoon Chili powder
1 tablespoon Curry powder
3 Diced tomatos
4 cups Cooked kidney beans or
Pinto beans
1 Chopped onion
1 Bunch sliced green onions
1 1/2 cups Grated natural sharp
Cheese — or mild cheddar
Cheese

In a frying pan, saute meat until lightly browned.
Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add
tomatos and beans; heat through. Stir in onions. Ladle into serving bowls and
sprinkle on cheese.

– – – – – – – – – – – – – – – – – –

Title: Carrot Yogurt Relish
Categories: Vegetables, Preserves, East/orient
Yield: 1 servings

1 lg Carrot, scrapped and trimmed
1 c Yogurt
1 ts Sugar
1/4 ts Ground cumin
1/4 c Finely chopped onion
1/2 ts Fresh red or green pepper,
-hot, finely chopped, or
1/2 ts Crushd hot red pepper flakes

1. Cut carrot into coarse shreds with hand grater or food processor.
there should be about 1 cup.

2. Drop carrot shreds into boiling water and cook for about 30
seconds. Drain well.

3. Combine yogurt, carrots and remaining ingredients. Serve chilled
Submitted By “PAUL A. MEADOWS” On TUE, 2 JAN
1996 174908 ~0400

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