Friendship Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Friendship Cake Starter
16 Ounces Lite peaches — sliced
20 Ounces Pineapple tidbits
3 Maraschino cherries; 6 oz
drained
7 1/2 Cups Sugar
2 Packages Golden Butter Cake Mixes
2 Packages Instant Vanilla Pudding Mix
8 Eggs
1 1/3 c Oil
2 c Raisins — optional
2 c Walnuts — optional
2 c Pecans — optional
2 c Coconut — optional

Day 1. Pour starter into glass gallon jar. Add can of sliced peaches
with the juice; cut each slice into 4 pieces. Add 2 1/2 cups sugar.
Stir. Cover jar loosely and keep at room temperature. Stir every day
for 10 days. All the sugar may not dissolve for several days. Don’t
cover airtight.

Day 10. Add can of pineapple tidbits with juice and 2 1/2 cups sugar.
Stir. Continue as before, stirring every day for 10 more days. Your
starter has changed color and your fruit will foam when stirred.

Day 20. Add 3 6-oz jars of maraschino cherries, drained. Cut each
cherry in half. Add 2 1/2 cups sugar. Stir. Continue stirring daily
for 10 days. These are the last ten days. The cherries will give the
juice its pinkish color back.

Day 31. You will now bake your cakes. Preheat oven to 300~. Grease and
flour your pans. Drain fruit into a large bowl. Pour juice into 3 pint
jars. Into a large bowl put 1 box cake mix, 1 box instant vanilla
pudding mix, 4 eggs, 2/3 cup oil and 1/2 the drained fruit. Mix with a
spoon only until well mixed. Then stir in 1 cup each of raisins,
walnuts, pecans and coconut. Pour into prepared pans. Bake until straw
inserted in center comes out clean. Makes 2 tube pans or 12 one pound
loaves or 4 loaves, 9 1/2×5 1/2×3-inch. Bake one tube pan at a time for
approximately 60-90 minutes. Bake large loaves for 60-90 minutes or
until a straw inserted in center comes out clean.

Comments. MUST put in a gallon GLASS jar. Use fruit in juices NOT
syrup. The three pint jars of juice are the starters, one for you and
two for your friends. Never refrigerate the starter!

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NOTE: This is only ONE version. There are a kazillion variations on the
theme. 🙂

P-Nut Butter Blossoms

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups peanut butter
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
12 ounces Hershey chocolate kisses

Thoroughly cream butter and sugars; add eggs and vanilla. Stir in peanut butte
r. Sift dry ingredients together and add to creamed mixture. Refrigerate cook
ie dough for 2 hours.

Form into round balls. Roll in granulated sugar and place on cookie sheet. Ba
ke for 10-12 minutes at 350 degrees. Immediately after removing from oven, pla
ce a Hershey Kiss in the center of each cookie. This is a real favorite of my
grandchildren.

busted by sooz

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CANADIAN YELLOW SPLIT-PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 oz Sorted uncooked yellow split
1 qt Water
2 ts Vegetable oil
1 c Each chopped onions and
1/4 ts Each crumbled sage leaves
Dash
-peas
1/2 ts Salt
2 oz Diced Canadian-style bacon
-sliced carrots
-and ground allspice
ley — ¥

Rinse peas. In a 4-quart saucepan, combine peas,
water and salt. Bring to a boil; remove from heat and
let soak for 1 hour. In a 10-inch nonstick skillet
heat oil over medium-high heat; add bacon and cook,
stirring frequently, until browned. Stir in onions
and carrots and cook, stirring occasionally, until
onions are translucent; add to peas in saucepan and
stir to combine. Add remaining ingredients except
parsley and bring to a boil. Reduce heat to low,
cover, and let simmer, stirring occasionally to
prevent mixture from sticking to bottom of pan, until
peas are softened and mixture thickens, about 45
minutes. If soup becomes too thick, add up to an
additional cup of water. Serve each portion sprinkled
with fresh parsley.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Title: Cranberry Orange Vinaigrette
Categories: Salads
Yield: 1 Cup

1/4 c Cranberry concentrate
1/4 c Orange juice concentrate
1/4 c Red wine vinegar
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

In small bowl, whisk ingredients together or blend in
food processor. Makes 1 cups. Source: Toronto Star
Newspaper Typed by cjhartlin@msn.com

—–

Cobb Salad

Recipe By: =

Serving Size: 6
Preparation Time: 0:45
Categories: Poultry Salads Dressings Picnic Barbeque =

Amount Measure Ingredient Preparation Method
1/2 head iceberg lettuce chopped
2/3 bunch watercress optional
1/4 head romaine lettuce chopped
7/8 teaspoon green onions chopped
1 1/2 tomatoes chopped
2 pounds chicken breast cooked diced
1/3 pound bacon diced
1 1/2 avocados diced
4 eggs hard boiled
1/3 cup bleu cheese =

1/4 cup water =

1/4 cup red wine vinegar =

1/8 teaspoon sugar =

1/4 tablespoon lemon juice =

1/4 teaspoon worcestershire sauce =

1/3 teaspoon dry mustard =

1/4 cup olive oil =

1/3 cup vegetable oil =

1/2 clove garlic minced

Hard boil eggs set aside. Cook bacon not-too-soft-not-too-crisp; =

dice set aside.
Dice cooked chicken breast. Chop iceberg romaine lettuce, =

watercress, tomato green onion. Cube avocadoes hardboiled eggs. =

Toss together all salad ingredients.

Blend together water, red wine vinegar, sugar, lemon juice, =

worcestershire sauce, dry mustard, olive oil, vegetable oil garlic =

to make a dressing.

Just before serving, toss the salad with the dressing.
=8B=8B=8B=8B=8B =

City Sprouts (Revised)

Recipe By : Hanneman (Riverside) / Mc Recipe List (Dec 1996)
Serving Size : 2 Preparation Time :0:15
Categories : Restaurant Vegetable
Side Dish Xport

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound brussels sprouts
1/4 pound cabbage — shredded
1 1/3 tablespoons reduced-calorie margarine — unsalted
1 tablespoon hot water
1 teaspoon lime juice — (1 to 2)
salt and pepper — to taste

Clean and trim the sprouts and the cabbage wedge. Cut each sprout in half
lengthwise, then slice thinly across width. Shred the cabbage to short
lengths.
[67 cals (fat 4 g / 48.2% CFF)]

Melt butter in a large skillet or flat-bottomed wok over medium-high heat.
Saute cabbages for 3 to 4 minutes. Add hot water and cook until that
down. Stir in the lime juice, season with salt and pepper, and serve hot.

This side dish balances well with sweet, cheese sauces as well as with
turkey burgers, etc.
Location: Brussels Sprouts, Shredded (Orig) in Mesa Mexicana (mcf).
Hanneman collection: Sue Feniger and Mary Sue Milliken (1989) City Cuisine.

Review: This sweet, crunchy vegetable is a pleasant surprise.

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FEATHER-LIGHT MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Shortening
1/2 c Sugar
1 Egg
1 1/2 c Cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Nutmeg, ground
1/2 c Milk
1/2 c Sugar
1 t Cinnamon, ground
1/2 c Butter, melted

In a mixing bowl, cream shortening, sugar and egg.
Combine dry ingredients; add to creamed mixture
alternately with milk. Fill greased muffin tins 2/3
full. Bake at 350 for 20-25 minutes or until golden.
Let cool for 3-4 minutes.
Meanwhile, combine the 1/2 cup of sugar and 1 teasp
cinnamon in a cup. Roll warm muffins in melted butter,
then in sugar-cinnamon mixture. Serve warm. Yield: 8-10

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Title: CHICKEN AND CHESTNUTS
Categories: Chinese, Chicken
Yield: 2 servings

10 oz Skinned and boned chicken, 1
-1/2-inch pieces
1 tb Reduced-sodium soy sauce
1 1/2 ts Peanut oil
1/4 c Diced red bell pepper
2 tb Chopped scallion (green
-onion)
1/2 Garlic clove, minced
1/4 ts Minced pared ginger root
6 sm Chestnuts, boiled and peeled
3/4 c Water
1 tb Dry sherry
1/2 Pkt instant chicken broth
-seasoning mix (1/2 tsp)
1 ts Cornstarch
1/2 ts Each granulated sugar and
-Chinese sesame oil
1 ds Pepper

In medium bowl combine chicken and soy sauce; cover
with plastic wrap and let stand at room temperature
for 30 minutes. In 9-inch skillet or a wok, heat
peanut oil over medium heat; add bell pepper,
scallion, garlic, and ginger and saute until
vegetables are tender, about 2 minutes. Drain chicken,
reserving marinade. Add chicken, a few pieces at a
time, to vegetable mixture, stirring after each
addition. Add chestnuts, increase heat to high, and
cook, stirring constantly, until chicken begins to
brown, about 2 minutes; stir in water, sherry and
broth mix and bring to a boil. Reduce heat to low and
let simmer for 1 minute. To reserved marinade add
cornstarch, sugar, sesame oil and pepper and stir to
dissolve cornstarch; pour over chicken mixture and,
stirring constantly, bring to a boil and cook until
thickened.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

—–

Title: Mexican Octopus Salad
Categories: None
Yield: 1 servings

2 lb Octopus, cleaned, cooked;
Cut in 1″ pieces or smaller
1 sm Red bell pepper, seeded
-sliced in bite sized strips
3/4 c Corn, kernel
9 oz Kidney beans; drained
Romaine lettuce leaves
Salt/pepper

MMMMM———————–CHILE DRESSING—————————-
1/2 c Oil
1/3 c Lemon juice
1 1/2 ts Dry oregano
1 1/2 ts Ground cumin
1 Chile serrano;
-seeded minced

Cook octopus in boiling water until opaque (not too long, probably
less than 1 min.). Drain, rinse in cold water and pat dry. (Remove
skin if desired). Cut to size.

Prepare Chile Dressing:

Mix salad oil, lemon juice, dry oregano and ground cumin and one or
two jalapeno or serrano chiles, seeded and minced.

Mix octopus, dressing, bell peppers, corn and beans. Top lettuce with
salad mixture, season with salt and pepper to taste.

found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator

MMMMM

Green Tomato Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Chutneys Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 To 20 Green Tomatoes
5 Green Peppers
5 Onions
2 Cucumbers
1 Cup Brown Sugar, Packed
1 Cup Sugar
3 Cups Cider Vinegar
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
1 Tablespoon Dry Mustard
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Cloves
1 Teaspoon Black Pepper

Wash well, stem and chop the vegetables. Soak them in salted ice water
overnight in the refrigerator. The following day, drain vegetables and
add them to the remaining ingredients.

Bring remaining ingredients to boiling point. Cover, lower heat and simmer.
Stir occasionally. Fill hot, sterilized jars, allowing 1/2 inch at jar top.

10 to 12 pints.

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