HALLOWEEN CRISP CANDY CORN TREATS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn
-and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring (can be
-bought at cake decorating
-suppliers

Melt butter and marshmallows; stir until smooth. In a
large bowl, mix rice cereal, candy corn and miniature
chips together. Add orange food coloring to
marshmallow mixture, or squirt over cereal in bowl.
Add marshmallow mixture to cereal mixture; stir
quickly to combine. Spread on a large buttered jelly
roll pan; press with buttered hands. While warm, press
on candy pumpkins spaced 1 to 1/2-2 inches apart.
Refrigerate and cut into squares.

Note: these are great for school treats for the
class’s halloween party.

Source: Home Cooking, 9110 Article: Halloween Treats
Submitted by Lisa Hayden, OH

Posted on GEnie’s Food Wine RT by C.SVITEK [cathy]
on 10/8/93

MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)

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Title: Raspberry Napoleon
Categories: Desserts, Fruit
Yield: 4 servings

6 tb Cold Butter 2 tb Sugar
3/4 c Flour 1/2 ts Vanilla Extract
1/4 ts Salt 1 c Fresh Raspberries
1/2 c Sour Cream 1 tb Powdered Sugar
1 c Heavy Cream

Cut the butter into pieces. In the bowl of a food processor, combine
the
flour, salt and butter and pulse until the mixture resembles coarse
meal.
Add the sour cream and process until the dough just holds together.
Press
into a disc, wrap and refrigerate at least 2 hours. Flour the dough
and
roll out between 2 sheets of waxed paper to 1/8″ thick, about an 11 x
11″
square. Transfer the dough to a baking sheet and prick all over with a
fork. Refrigerate 30 minutes. Preheat the oven to 375=F8F. Bake the
dough
until lightly browned, 15-20 minutes. Let cool completely. Trim pastry
to
an 8 x 8″ square and cut it into eight 2 x 4″ rectangles.

Beat the heavy cream with the sugar and vanilla until it holds firm
peaks.
Put the whipped cream in a pastry bag fitted with a star tip and pipe
half
of it onto for of the rectangles. Arrange the raspberries on top of
the
cream, then pipe a second layer of cream over the raspberries. Top the
cream with the remaining pastry rectangles, flat side up. Cover and
refrigerate until serving. Before serving, dust each Napoleon with
powdered
sugar.

Per Serving: 522 calories, 5 g protein, 43 g fat, 168 g sodium, 32 g
carbohydrate.

Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV
Stinson Beach, CA

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Title: KARASHI ZUKE (MISO-MARINATED ASPARAGUS)
Categories: Appetizers, Japanese, Vegetables
Yield: 10 servings

6 ea Asparagus stalks; peeled
1/2 c Shiro miso
1 tb Mustard, powdered

Snap the tips from the asparagus and save for future use. Slice the
stalks lengthwise into strips 1/2″ wide, then cut these into 1 1/2″
lengths. Over high heat, bring 2 c water to a boil. Add the
asparagus, return to the boil, and drain immediately in a sieve. Run
under cold water to cool them quickly, and pat dry with paper towels.

In a small mixing bowl, combine the miso with the dry mustard mix
until smooth. Spread half the mixture in a shallow baking dish
cover with a double thickness of cheesecloth the size of the dish.
Place the asparagus in one layer on the cheesecloth cover with
another double thickness of cheesecloth. Top with the remaining miso
mustard mixture. Marinate for about 3 hours at room temperature,
or refrigerate overnight.

Discard the dressing before serving the asparagus.

“Foods of the World” Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens.

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CARROT, ORANGE CILANTRO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Vegetable oil
1 lb Carrots, sliced
6 oz Onion, chopped
2 md Oranges, grated squeezed
1 1/2 pt Vegetable stock
2 tb Cilantro, chopped
1 t Salt
Pepper, to taste

Heat oil in a soup pot. Add the carrot onion.
Cover saute for 10 minutes, without browning. Shake
the pot occasionally.

Add the orange zest orange juice, stock, cilantro
the rest of the seasonings. Bring to a boil, cover
simmer for 45 minutes.

Set aside to cool slightly. Pour soup into a blender
puree until smooth. Return to pan re-heat. Serve
hot.

Elizabeth Brand, “Vegetables”

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Mexican Dry Rub (Alias Tex-Mex Rib Rub)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 TBS Paprika
1 Tsp Black Pepper
2 Tsp Cayenne
2 Tsp Dry Mustard
1 TBS Brown Sugar
2 TBS Chili Powder
1 Tsp Garlic Powder
1 Tsp Cumin
1 Tsp Onion Powder
1 Tsp Aciote Seeds

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Mexican-Style Bulgur Salad

Recipe By : BH G?
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, starches*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup bulgur
1 cup boiling water
6 tablespoons salad oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt
1 dash red pepper sauce
1/2 cup chopped green onions
1/2 cup red bell pepper
GARNISH:
romaine lettuce leaves
avocado slices

In medium bowl, combine bulgur and boiling water.
Let stand 30 minutes or until all water is absorbed.

In small bowl, combine oil, lemon juice, cumin, oregano, salt,
and red pepper sauce.
Add to bulgur with green onions and bell pepper; mix well.
Cover and refrigerate at least 3 hours.
Arrange on a serving dish.
Garnish with lettuce and avocado slices.

Yield 6 servings (230 calories each)

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Title: Snackin’ Granola Bars
Categories: Snacks
Servings: 6

3 1/2 c Toasted Oats
1 c Raisins
1 c Chopped nuts
2/3 c Butter or margarine, melted
1/2 c Firmly packed brown sugar
1/3 c Honey, corn syrup or
-molasses
1 Egg, beaten
1/2 ts Vanilla
1/2 ts Salt

From: Quaker Oats Wholegrain Cookbook

Combine all the ingredients, mix well. Press firmly into well greased jelly
roll pan or 15-10 cookie sheet. Bake in preheated mod. oven (350) about 20
minutes. Cool, cut into bars. Store in tightly covered container in cool
dry place or in fridge.

Variations:

Add 1/2 cup flaked or shredded coconut. Substitute 6 oz pkg chocolate chips
for raisins Substitute 1/2 cup sunflower seed for 1/2 cup nuts.

Note: You can use a 13×9 pan, but bake at 325 for 30 to 35 minutes instead.

~donna

MMMMM

Breakfast Sausage

Recipe By : Rytek Kutas
Serving Size : 6 Preparation Time :0:15
Categories : Ground Turkey Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lbs turkey — ground
2 1/2 tbsps salt
1 1/2 tsps white pepper
1 tbsp sage
1/2 tsp ginger
1 1/2 tsps nutmeg
1 1/2 tsps thyme
1 c water — cold

Mix spices in water first. Then add turkey. Mix batter with hands until
throughly blended. Cook and freeze in smaller portions.

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NOTES : The cold water helps keep the temperature down so you have a longer
handling time.

ALMOND SPLINTERS

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Milk chocolate, broken into
6 oz Slivered almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays.
Allow to set in a cool place; store in airtight container in cool
place.

Makes about 25.

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VEGETABLE-BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Kidney beans — dried
2 Garlic cloves — pressed
1 Onion — chopped
2 Potato — cut in chunks
1 Carrot — sliced 1/2″ thick
2 Zucchini — sliced 1″ thick
1/4 lb Green beans
2 Leek
1/4 lb Cabbage
(savoy is best)
1/3 c Brown rice, long-grain — * se
3 Tomato — cut in wedges
1/4 c Parsley sprigs — chopped
1/4 ts Celery seed
1/4 ts Marjoram
1 t Basil
1 t Oregano

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to
boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic,
and simmer for 1 1/2 hours.

Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans
into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1
hour longer.

Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer
another 20 minutes. Add more water if too thick. Add tomato wedges for the
last 10 minutes, just before serving.

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean
also may be used. Soup freezes well, so make a large batch when you have
time and freeze half for use on a budy day. Try using some chopped spinach,
instead of the cabbage. By changing the vegetables and beans used, the soup
can be different each time you make it. It is a meal in itself.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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