Swamp Slime (halloween)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
see below

Make green jello. Put some of it in clear plastic containers and put
some aside. When the jello starts to
solidify, add various gummy bugs. Beat the rest of the jello to a
froth and add to the top of the slime. Let set

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Rick’s on the Bricks Fried Dill Pickles

Recipe By : Rick Mumford of Rick’s on the Bricks, Ft. Worth, TX
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16-oz. jar hamburger dill pickles — sliced
1 cup whole milk
5 drops yellow food coloring — (5 to 7 drops)
3 cups flour
salt and pepper
vegetable oil — for frying

Spread pickles in single layer on paper towels to drain. In small bowl, combin
e
milk and enough yellow food coloring to produce a medium color.

Place flour, salt and pepper to taste in large, shallow bowl. Set aside.

To small saucepan, add enough oil to come 1 inch up the side of the pan. Heat
oil to 350 F. over medium-high heat.

In small batches, submerge pickles in milk mixture. Transfer to flour bowl and
roll in flour to coat all sides well. Separate slices if they stick together.

Repeat process by returning pickles to milk mixture and flour, again making sur
e
slices are coated evenly and do not stick together.

Carefully drop one by one into hot oil and fry 3 to 5 minutes or until golden
brown and crispy. Drain on paper towels. Repeat this process until all pickle
s
are cooked. Makes 6 servings.

Cook’s Notes: This recipe appeared in Dotty Griffith’s column (about restauran
t
French fries) in the Dallas Morning News on 7/31/96. It was a “Reader Request”
from C.B. in Dallas, who said; “Dear Dotty: We were served a delectable hors
d’oeuvre at a party in Fort Worth. The hostess said the treat–enjoyed by all
the guests–came from Rick’s on the Bricks (in Fort Worth)…” Dotty replied:
“Dear C.B.: Rick Mumford was happy to share the recipe, in the Recipe File at
left. Add it to your deep-fried collection.”

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NOTE: This recipe needs no further comment…

Title: CHINESE CHICKEN SALAD (WEIGHT WATCHERS MAGAZI
Categories: Chinese, Chicken, Salads
Yield: 6 servings

1 tb Rice wine vinegar
1 ts Canola oil
1 ts Sesame oil
1 tb Toasted sesame seeds
1/2 ts Ground ginger
3 c Torn romaine lettuce
3 c Shredded red cabbage
1 c Drained canned sliced water
-chestnuts
8 oz Cooked skinless boneless
-chicken breast, cut into
-strips
1 oz Sliced almonds
Lemon juice

Adapted from Candlestick Park, San Francisco, CA.
Foodservice: Harry M. Stevens

1. In small bowl, combine vinegar, canola and sesame
oil with 1 T. water; whisk in sesame seeds and ginger;
set aside.

2. Divide lettuce, cabbage and water chestnuts evenly
among 4 plates. Top each evenly with chicken; sprinkle
evenly with almonds. Drizzle dressing over salad.
Sprinkle with lemon juice.

Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C
Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56
mg sod, 48 mg chol

Posted by: Valerie Whittle

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Title: Baked Acorn Squash
Categories: Native amer, Vegetables
Yield: 1 servings

4 Medium-sized acorn squash
8 tb Butter or margarine
16 ts Honey
Fresh ground pepper to
Season

Slice the squash in half crosswise and scoop out the pulp and seeds.
Trim the bottoms, if necessary, so that the quash will stand hollow
side up.

Place 2 teaspoons honey in the hollow of each squash, then add 1
tablespoon butter or margarine to each and a twist or two of fresh
ground pepper.

Place squash in a large, shallow baking pan and bake, uncovered, in a
moderate oven, 350 degrees, for about 2 1/2 hours or until the squash
are tender. From: Robert Miles Date: 09-02-95 Cooking

MMMMM

Calico Kitty Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :1:55
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg Pillsbury Refrigerated Choc. Chip Cookies
2/3 Cup Pecan Halves
(48 Halves)
72 M Ms® Plain Chocolate Candy
48 2 1/2 Inch Thin Pretzel Sticks — Halved

1. Place cookie dough in freezer for at least 1 hour.
2. Heat oven to 350*F. Cut cookie dough into 24 slices. Place slices 3 inche
s
apart on ungreased cookie sheet. For ears, press 2 pecan halves onto top of
each cookie, overlapping edge of cookie. For eyes and nose, press in M Ms. Fo
r
whiskers, place 2 pretzels pieces on each side of nose; press in slightly.
3. Bake for 11 to 13 minutes or until light golden brown. Cool 1 minute;
remove from cookie sheets.

2 dozen cookies.

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NOTES : Use your favorite flavor of slice and bake cookies to make these
cookies.

HERBED VEGETABLE FRITATTA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cubed cooked new potatoes
1/8 t Salt
1/8 t Pepper
1/2 c Quartered zucchini slices
1 c Kraft Healthy Favorites
-shredded reduced fat
-low-moisture part-skim
-mozzarella cheese
2 T Sliced green onions
2 T Minced fresh basil leaves
1 1/2 pk Frozen cholester-free egg
-product, thawed (12 oz ea)
1/2 c Sliced cherry tomatoes

Heat oven to 350’F. Spray 8", ovenproof skillet with non-stick cooking
spray. Layer potatoes, salt, pepper, zucchini, 1/2 cup cheese, onions
and basil in skillet. Shake egg product well; pour over vegetables.
Bake 22-25 minutes, or until set. Sprinkle with remaining 1/2 cup
cheese and tomatoes. Heat broiler. Broil 2 minutes or until cheese is
melted.

Nutritional information: 150 calories, 3 grams fat, 357 milligrams
calcium.

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French Quarter Catfish

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

24 Catfish fillets

1 qt White wine

1 c Vegetable oil

2 tb Thyme

3/4 c Butter,margarine,bacon fat

Paprika

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STUFFED CHILI RELLENOS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Tex-mex
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GUY ATTWOOD
1 cn Whole Ortega chilies
Monterey Jack cheese — grated
6 oz Crab — and/or cooked and
diced
1/2 lb Very sharp cheddar cheese
-grated
3 Eggs
1/4 c Milk — please use whole
milk
1 tb Bisquick — heaping
1 t Flour — for dusting cheeses

Drain the chilies. Plan about 4 per person. Open each
chili flat. In the bottom of a well buttered glass
oven dish; place a layer of chilies. Dust the jack
cheese with a small amount of flour. Mix together the
crab and/or shrimp with the Jack cheese. Place a thin
layer of this mix over the bottom layer of chilies.
Place another layer of chilies on top and repeat
process ending with a top layer of chilies.

Cook in a 375*F oven for 7-10 minutes; uncovered.
Remove from oven and reduce heat to 300*F. Mix
together the batter–you may have to double the batter
to be sure you cover the dish well–and pour over the
chilies. Add the cheddar cheese and cook, COVERED,
slowly in a 300*F oven until done. You will know it is
done when a knife inserted in the middle comes out
relatively clean. If the center does not set up
completely after about 30 minutes, don’t worry just
serve it up with a salad and, I like corn with it.

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APPLE SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unbleached flour
3 tb Rolled oats
1 tb Baking powder
1 t Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
1/4 ts Salt
1/2 c Raisins
2 sm Apples, pared/cored/cubed
3/4 c Skim milk, room temp
1/2 c Brown sugar, packed
1/4 c Applesauce, room temp
1 Egg white, whipped

Preheat oven at 350. Prepare 12 muffin pans with
cooking spray and flour. In a mixing bowl, combine
flour, oats, baking powder, cinnamon, nutmeg, cloves,
salt and raisins. In another mixing bowl, combine
apples, milk, brown sugar, applesauce, and egg white.
Mix wet ingredients with dry ingredients just until
moistened. Use an ice cream scoop to fill muffin tins
2/3 full. Bake 20 to 30 minutes, or until lightly
browned.

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Title: GARLIC SKEWERED SHRIMP
Categories: Chinese, Seafood
Yield: 4 servings

1 1/2 lb Jumbo shrimp
1/2 c Garlic oil
1 tb Tomato paste
2 tb Red wine vinegar
2 tb Chopped fresh basil or 1 1/2
-tsp dried
Salt
Freshly ground pepper

Shell and devein shrimp. Mix together remaining
ingredients. Toss with shrimp and refrigerate 30
minutes to an hour, tossing occasionally. Remove
shrimp, reserving marinade. Skewer shrimp by by
bending each almost in half, so the large end almost
touches the smaller end, then insert skewer just above
the tail so it passes through the body twice. Grill
4-6 inches from coals for 6-8 minutes, or until cooked
through, turning frequently and brushing two or three
times with reserved marinade.

Source: Williams-Sonoma

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