WHOLE WHEAT ORANGE ANISE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
2 tb Orange zest
1 1/2 ts Anise
1/2 c Orange juice
1/2 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.

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1-1/2 Tbsp nutritional yeast
3 tsp garlic powder
1/4 – 1/2 tsp cayenne
1/2 – 1 tsp salt
1 tsp oregano
2 tsp basil
1 tsp paprika
1 tsp sugar

Shake cut-up potatoes in bag with spices. Then place on a Pam-sprayed baking
sheet. Bake for 40 minutes at 400 degrees. Yum!

DENNY’S CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WALDINE VAN GEFFEN
VGHC42A—–
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
1 Jar cheese Whiz — (8
Ounces)
1 cn Chicken broth — (14
Ounces)
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot – but
do not let it boil. Do not freeze because of the mayo.
Use within a week. Source: Gloria Pitzer’s Secret
Recipes Newsletter.

Recipe By :

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Title: Garden Pasta Sauce (Vegan)
Categories: Sauces, Vegetables, Prodigy, Dec.
Yield: 9 servings

2 c Chopped onions
2 Garlic cloves; finely choppe
32 oz Canned tomatoes; chopped, no
16 oz Canned canned tomato sauce –
6 oz Tomato paste
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Dried thyme
1/4 ts Paprika
1/4 ts Rosemary; dried and crumbled
1 ts Sugar
1/8 ts Pepper
Salt; to taste
16 oz Frozen mixed vegetables*

A simple package of frozen vegetables makes this one
of our favorite and most interesting pasta sauces.
This recipe makes a lot and you’ll be glad. *
Broccoli, cauliflower and carrots or whatever you
prefer. In a large nonstick saucepan over medium heat.
Add onions and garlic. Cook 5 min stirring frequently.
Add remaining ingredients, mixing well. Bring mixture
to a boil and reduce heat to low, cover and simmer 30
min or until vegetables are tender. Serve over your
favorite shape of pasta. Nutrition (per serving): 112
calories Total Fat 1 g (6% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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SHRIMP BISQUE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp — peeled deveined *
12 oz Shrimp shells
2 oz Clarified butter
12 oz Onion — finely diced
1 Clove garlic — minced
2 tb Paprika
3 tb Tomato paste
3 oz Brandy
1 Gallon Fish Stock
16 oz Roux — (see note)
1 qt Heavy cream – heated
4 oz Dry sherry
Tabasco sauce
Worcestershire sauce
OLD BAY SEAFOOD SEASONING

* Reserve shells Saute shrimp shells in butter until color changes; add
onion, cooking until tender; add garlic and saute until aroma, adding more
butter if needed; add the paprika, cooking to dissolve and develop color
and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
with the brandy; add fish stock and simmer; thicken by adding small amounts
of roux, each time mixing thoroughly; strain, pressing shells to extract
all liquid; saute shrimp in butter and add to soup; add heavy cream,
sherry, sauces and seasoning, stirring to mix well. Note: Roux is made
with equal parts of butter and flour (never less than a 40% to 60% ratio)
cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn.

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Title: Hungarian Soup
Categories: Soups, Vegetables, Vegetarian
Yield: 1 batch

3 qt ;Water
2 lg Firm potatoes
4 Carrots
3 sm Onions
2 Stalks celery
1/2 c Barley
1 c Dried green split peas
1/2 ts Freshly ground black pepper
1 ts Herbal seasoned salt
2 tb Butter
1/2 c White wine (Sauterne or
— Chardonnay quite nice)
1 ts Liquid smoke
2 c V-8 cocktail juice (or
— juice from previously
— cooked vegetables)
1/4 ts Tabasco sauce
2 tb Butter
1 tb Flour

Prepare vegetables, cutting the onion and celery fine and leaving the
potatoes and carrots in fairly large pieces.

Bring barley and peas to rolling boil in water. Add vegetables, wine
and seasonings; simmer until barley and all the vegetables are very
tender, about 2 – 2 1/2 hours. About thirty minutes before serving,
add the V-8 juice or vegetable stock and a “roux” made of the butter
and flour. Watch carefully as the soup thickens, lest it stick to the
pot.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

BEST WHITE CHOCOLATE BUTTERSCOTCH COOKIES

Recipe By : Leanda Goss
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups All-purpose flour
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Unsalted butter — at room
1 1/2 cups Firmly packed dark brown sug
2 large Eggs
1 tablespoon Light molasses
2 teaspoons Vanilla
1 teaspoon Scotch whiskey — optional
1 cup Pecans; toasted — chopped
3/4 cup Butterscotch pieces
3/4 cup White chocolate pieces

Recipe by: Mrs. Fields Preheat oven to 300 degrees.
Mix together flour, baking soda and salt in a medium-size bowl.
Beat togeter butter and brown sugar in a large bowl until smooth and
creamy. Add eggs, molasses, vanilla and whiskey, if using, and beat well,
about 1 minute.
At low speed, beat in the flour mixture. Stir in pecans and the
butterscotch and white chocolate pieces.
Drop dough by rounded tablespoons, 2 inches apart, on ungreased baking
sheets.
Bake in preheated 300 degree oven for 18 to 20 minutes or until set.
Transfer cookies to rack to cool.

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Grandma’s Peanut Butter No-Bakes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1/2 cup margarine
3 cups uncooked oatmeal
1/2 cup peanut butter
1/2 cup chopped walnuts — (optional)

Combine sugar, cocoa, milk and oleo. Bring to a boil and boil gently for one f
ull minute. Remove from heat and stir in oats, peanut butter and nuts, if desi
red. Drop from a teaspoon onto waxed paper. Store in covered container in a c
ool place after cookies have set. 36 cookies.

Calories 108, fat 4.8 gm, calories from fat 38%, sodium 49.4 mg.

Community Relations

busted by sooz

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Baked Shrimp Creole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

2 Eggs,slightly beaten

1/4 c Water

2 c Shrimp,shelled/deveined

2 c Cornflake crumbs

Oil

Salt to taste

Pepper to taste

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Date: Wed, 09 Nov 94 13:26:39 +0200
From: Jody Bar-On

Carrot Cake

Your favorit replacer for 4 (four!) eggs
2 cups sugar
1 1/2 cups babyfood applesauce (Or 1 cup applesauce and 1/2 c. fat-free yogurt)
2 cups flour
2 tsp. baking soda
1 tsp. salt (optional)
1 T. cinnamon
3 jars baby food carrots (the small jars)

Frosting

About 12 ounces strained fat-free yogurt (strain 24 hours to get a
nice cream cheese consistancy)
Enough honey to get the right texture
A little vanilla
(sorry the amounts are vague – I’ve never measured, I just
put it all in a mixing bowl and play with it until it looks,
feels, and tastes right. It shouldn’t be too runny or it will
be hard to frost the cake. Mix the frosting with an electric
mixer)

For the cake:
Mix everything together and pour into a jelly-roll pan or
other large baking pan (10 by 12 inch I think)
Bake at 350 for about 35 minutes. Frost when completely cool.

Everyone loves this cake. I think I’ll go and make some
right now! It’s making me hungry just thinking about it!