Title: Chocolate Cherry Cream Pie
Categories: Cyberealm, Pies
Yield: 6 servings

22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings,instant chocolate
Pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling

1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press
firmly
into 9″ pieplate. 3. Bake at 350 F for 8 minutes,
cool before filling. 4. Prepare pudding as directed
for pie filling. 5. Chill for 30 minutes, spread into
crust. 6. Spread coolwhip carefully on top. 7. Spoon
cherries on top. Chill for 2 hours before serving.
Typed by Brigitte Sealing

—–

Title: Cereal Killer Cookies
Categories: Cookies
Yield: 48 servings

2 1/4 c Oats; old-fashioned
12 oz Almond butter; brickle chips
1 2/3 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Dark brown sugar; firmly pac
-ked
3/4 c Granulated sugar
1 c Unsalted butter
2 lg Eggs
1 tb Vanilla extract

Recipe by: Diane Mott Davidson. The Cereal Murders
Preparation Time: 1:30
~ Bits O’ Brickle chips come in 6- and 12- ounce packages. One stick of
Butter is 1/2 cup.
~~ Set oven to 375F. (Ungreased cookie sheets.)
~~~ In a small bowl, mix oats with brickle chips. Sift flour, baking soda,
baking powder, and salt together. In a food processor, mix the sugars
until
blended, then gradually add the butter. Continue to process until creamy
and
smooth. Add eggs and vanilla and process until blended. Add the flour
mixture and process just until combined. Pour mixture over oats and chips
and stir until well combined. Using a 2-tablespoon measure, measure out
scoops of dough and place at least 2 inches apart on ungreased cookie
sheets. Bake in pre-heated oven for 2 to 15 minutes or until golden
brown.
Cool on wire racks. Makes 4 to 5 dozen.

—–

SAUSAGE-APPLE STUFFED SQUASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Meats
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Acorn squash
— halved and seeded
1 1/2 lb Pork sausage meat
3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 ts Salt
1/2 c Chopped apple
1/4 c Chopped onion
1 tb Finely-chopped parsley
1/2 c Milk

Place squash, cut side down, in shallow baking pan. Pour a little water
in pan. Bake in preheated moderate oven (350 F.) about 30 minutes. While
squash in baking, make sausage balls.

Combine sausage, oats, salt, apple, onion, parsley and milk thoroughly.
Shape to form 18 sausage balls. Brown lightly in small amount of
shortening in large skillet. Remove squash from oven; turn cut side up.
Season with salt and pepper. Place 3 sausage balls in center of each
squash. Continue to bake about 40 minutes longer or until squash is
tender.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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SPICY BLACKEYED PEAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables August

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
x Oil
1 c Chopped onion
1 lg Clove garlic, chopped
1 Tspcumin
1 t Dry mustard
1/2 t Chili powder (I use more)
1 16 oz. can blackeyed peas
(drained)
1 16 oz. can whole peeled
Tomatoes (undrained)
x Few drops Tabasco
1 t White vinegar
x Salt, pepper

Saute onion, garlic, and spices in a little oil until the onions are soft.
Add the (blackeyed) peas and tomatoes. Simmer for 20 minutes or so,
breaking up the tomatoes. Add Tabasco, vinegar, salt, and pepper. Turn
off heat and stir.

Serve over rice or with grits.

I use more garlic. I rinse the blackeyed peas thoroughly. I think it helps
with gas. I chop the tomatoes before adding rather than breaking up during
cooking. I don’t put on salt and pepper. I think I use less adding it at
the table. I sometimes add Louisiana hot sauce at the table. It goes well
with couscous also. He doesn’t say, but this probably servers four.

For me, adding a lettuce salad, bread, and a glass of wine or beer makes it
a complete meal. Delicious.

From: bible@iastate.edu (Anthony E Bible). rfvc Digest V94 Issue #173,
Aug. 16, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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Title: Mock Fish (Pork)
Categories: Chinese, Pork, Ceideburg 2
Yield: 3 servings

3/4 lb Pork
2 ts Wine
1 tb Soy sauce
1 Level tablespoon corn flour
-(cornstarch)
Oil for deep-frying
4 ts Brown bean sauce
1 tb Water
1 tb Vinegar
1 Level teaspoon sugar
1/2 Level teaspoon red pepper,
-crushed
1 ts Pressed ginger juice
1/4 ts Sesame oil
1/2 Level teaspoon corn flour
-mixed with 4 tablespoons
-water

This dish is Szechwanese in origin.

“The annual run of the shad upstream stopped east of Szechwan, where
they spawned in lakes as large as small seas. Farther upstream, the
waters became more turbulent. The rapids cut through gorges, making
navigations upstream laborious, and the waters tan too swiftly to
make lakes where fish could be raised. This may be the reason for a
peculiar dish of pork known as Mock Fish, an attempt to reproduce the
taste of a well-sauced fish. It you close your eyes you can almost
believe it. The contrariness of Szechwan cooking lies in the fact
that veal or beef may be substituted in the recipe below with little
change in its taste. The taste of th original substances is all but
lost in the sauce. No one seems to mind, because the use of
seasonings is extraordinary.

Sliver the pork very finely, and marinate it for 2 to 3 hours in a
mixture of wine, soy sauce and corn flour. Deep-fry the slivers for
about 2 minutes, until well browned. Set them aside to drain. In a
bowl, mix together all the remaining ingredients except the corn
flour and water mixture. Saute the pork in the bean sauce mixture
for a few minutes in a deep frying pan, until heated through. Then
thicken the sauce with the corn flour flour and water, stirring
gently to make it smooth.

From ”Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

GREEN MEADOWS SIX-WEEK BRAN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c All purp- flour
3 c Sugar
5 ts Baking soda
4 Eggs
2 ts Salt
1 c Veg. oil
2 ts Ground allspice
1 qt Buttermilk
15 oz Box bran flakes w/raisins
2 ts Vanilla

Using the largest bowl you have, combine the first
four ingredients. Add the bran flakes and sugar, and
mix. In a mixer bowl, beat the eggs. Add the oil,
buttermilk, and vanilla to the eggs and blend. Pour
the egg mixture over the flour mixture and stir well.
Transfer the batter to a large plastic container that
has a tight-fitting cover, and store in the
refrigerator until ready to use. This batter will keep
for 6 weeks. (Date the container the day you make the
muffins)

When ready to bake, do not stir batter when dipping
out to fill the muffin pan. To bake, preheat the oven
to 375 F. Using about 1/2 cup batter for each, drop
the batter into paper-lined muffin tins. Bake the
muffins for 20 min, or until the top springs back when
touched with your finger.

From: Cooking From Quilt Country Shared By: Pat
Stockett

– – – – – – – – – – – – – – – – – –

MOCHA-RASPBERRY TRIFLE **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chocolate sponge cake
1/3 c Kahlua
1 lb Raspberries — fresh or frozen
3 1/2 oz Dark chocolate
1 1/3 c Whipping cream
—–COFFEE CUSTARD—–
4 Egg yolks
1/4 c Cornstarch
3/4 c Sugar
1 1/2 c Milk
1 tb Instant coffee powder
1 tb Water — hot
2 ts Vanilla
1 1/3 c Whipping cream

Cut cake into 10-12 slices. Place half the slices in
trifle bowl. Sprinkle evenly with half of the Kahlua,
top with half of the raspberries, sprinkle with 1/3 of
the chocolate, spread with half of the custard. Repeat
layers. Decorate with whipped cream, remaining dark
chocolate and extra raspberries. Coffee Custard: Whisk
egg yolks, cornstarch and sugar together in pan until
smooth. Heat milk in separate pan, gradually stir into
egg yolk mixture. Cook, stirring constantly until
mixture boils and thickens. Add combined coffee, water
and vanilla; cover surface with plastic wrap to
prevent skin from forming, and cool to room
temperature. Beat whipping cream until soft peaks form
and fold into custard.

– – – – – – – – – – – – – – – – – –

Title: CARIBBEAN FUDGE PIE
Categories: Chocolate, Desserts, Pies, Beans
Yield: 6 servings

1/4 c Butter Or Regular Margarine
3/4 c Brown Sugar; Firmly Packed
3 ea Eggs; Lg
12 oz Chocolate Chips; Melt Cool
2 ts Instant Coffee Powder
1 ts Rum Flavoring
1/4 c Unbleached Flour
1 c Walnuts; Coarsely Chopped
1 ea Unbaked 9″ Pie Shell
1 x Walnut Halves

Cream the butter and brown sugar together in a bowl until light and
fluffy, using an electric mixer at medium speed. Add the eggs, one
at a time, beating well after each addition. Add the cooled
chocolate, coffee powder, and rum flavoring, blending well. Stir in
the flour and the chopped walnuts and turn into the unbaked pie
shell. Arrange the walnut halves in a circle around the edge of the
pie. Bake in a preheated 375 degree F. oven for 25 minutes or until
set around the edge. Cool on a wire rack.

MMMMM

Title: CHINESE SMOKEY RIBS
Categories: Bar-b-q, Oriental, Pork
Yield: 6 servings

6 lb Pork spareribs
1 x Chinese dry marinade

Rub ribs thoroughly with the Chinese Dry Marinade. Let
stand at room temperature for 1 to 2 hours. Arrange
ribs ends down on cooking grill or place bones upright
in rib rack. Smoke-cook until done. Brush ribs with
Chinese Barbecue sauce during the last few minutes of
cooking, then serve with remaining sauce.

—–

LINDA’S VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1 lg Onion, chopped
2 ea Leeks, sliced
3 ea Stalks celery, chopped
1 ea Garliccloves, crushed
4 md Carrots, sliced
1 c Cabbage, shredded
2 md Potatoes, chopped
1 t Fresh thyme
1 t Fresh rosemary
2 tb Fresh parsley
2 1/2 c Vegetable stock
16 oz Tomatoes
Salt Pepper to taste

Heat the oil in a large saucepan and saute the onion,
leeks, celery, and garlic 5 mins.
Add the carrots, cabbage and potatoes and stir well.
Add the herbe. Cover with vegetable stock and simmer,
with the lid on, for about 1 hour. Stir occasionally,
and add more liquid if necessary. If you’re using
fresh tomatoes, sit them on top of the veggies for a
minute or two, until their skins peel away easily.
Then stir the skinned tomatoes into the soup. If
using canned, add to the soup and stir well.
Season with salt and pepper and serve.

– – – – – – – – – – – – – – – – – –