Candy Malt Shoppe Pie

Recipe By : Whoppers® Candy
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c low-fat graham cracker crumbs
1 tbsp oil
—-Filling—-
2 c fat-free frozen vanilla yogurt — softened
8 ozs Cool Whip® Free — thawed
1 1/4 c malted milk balls — crushed

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare
filling, combine vanilla yogurt and whipped topping in a mixing bowl until
well blended. Mix 1 cup crushed malted milk balls into yogurt mixture.
Spoon into prebaked pie crust. Top with remaining malted milk balls. Freeze
4 hours or until firm.

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Per serving: 448 Calories; 11g Fat (23% calories from fat); 6g Protein; 73g
Carbohydrate; 0mg Cholesterol; 446mg Sodium

Serving Ideas : Garnish with whipped topping whole malted milk balls.

Title: Vegetarian Mince Pies II
Categories: Desserts, Vegetarian
Yield: 1 tarts

1 lb Fresh ripe pears, chopped
1 Lemon rind, grated
1 Orange rind, grated
1 lb Mixed dried fruit
4 oz Candied peel
4 oz Glace cherries
4 oz Dates, chopped
2 oz Flaked almonds
1 ts Allspice
1/2 ts Nutmeg
1/2 ts Powdered ginger
4 tb Whisky or other liquid

Mix all the ingredients together let stand for 1 to 2 hours. Store
in air-tight jars. Use as regular mincemeat.

Rose Elliot, “The Vegetarian Christmas Cookbook” Sent by Mum.

MMMMM

SAAG VALI KHICHRI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mung beans, whole
5 1/2 c -Water
1/2 c Rice
1 sl Ginger, 1/4″
1 lb Spinach, fresh
1 1/2 ts Salt
4 ts Ghi
1/8 ts Hing — (asafetida)
1 t Cumin seeds, whole
1 Onion
1 t Cumin, ground
2 ts Coriander, ground
1/8 ts Cayenne
Pepper, black
—–GARNISHES—–
Lemon juice
Butter
Cilantro

Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash
the spinach well and separate the leaves. Peel the onion, cut in half
lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy
4-quart pot. Add water and bring to a boil over a medium-high flame.
Cover, lower heat, and simmer two mintes. Turn off the heat and let the
pot sit, covered, for an hour. Bring the water to a boil again. Add the
rice and the ginger and bring to a simmer. Cover, turn heat to low, and
cook gently for one hour. Stir occasionally during this period. Now add
the spinach and salt. Bring to a simmer. Cover and cook gently for 1/2
hour, stirring now and then to avoid sticking. Add a little hot water if
the porridge seems too thick. Heat the ghi in a #5 skillet over a medium
flame. When hot, put in the hing. Two seconds later, put in the whole
cumin seeds. Five seconds later, put in the onion. Stir and fry until the
onion begins to turn brown at the edges. Add the ground cumin, coriander,
and cayenne. Stir and fry for one minute. Empty the contents of the
skillet into the rice and bean pot. Stir. Cover and cook for five more
minutes. Discard the ginger. Sprinkle with pepper. Serve in individual
bowls with some or all of the garnishes.

Madhur Jaffrey’s
World-of-the-East Vegetarian Cooking
Posted by Sam Waring

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CROCK POT CHILI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound hamburger meat
1 onion — chopped

Õ2 cans Rotel tomatoes 2 cans Ranch Style beans 2 cans minestrone soup 1
tbsp.
chili powder Õ Cook 4 hours and serve.

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Title: Gateau Nancy
Categories: Desserts, Masterchefs, Frisco, Let
Yield: 24 servings

Creme Anglaise ** 1 ts Extract, vanilla
14 oz Chocolate, semi-sweet, 1 tb Almond, powder
— crumbled 10 md Egg yolks
7 oz Butter, sweet 10 md Egg whites
2 tb Grand Marnier 1 1/2 c Sugar

** A recipe for this ingredient can be found elsewhere in this packet.

In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract,
and almond powder together and mix. Melt the ingredients over a double
boiler. Remove the mixture from the heat as soon as it’s melted and whip
lightly.

In another bowl, whip the egg yolks with 3/4 cup sugar until a white
ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently
into the chocolate mixture with a spatula.

In another bowl, whip the egg whites vigorously. Slowly add 3/4 cup
of sugar, whipping the mixture until lightly firm. Fold the egg
whites/sugar mixture into the chocolate mixture blending lightly as for a
souffle.

Butter and flour two molds 10 inches in diameter and 2 inches deep.
Place a sheet of parchment on the bottom of each mold. Put half of the
mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.

Unmold and cool the gateau on a rack. To serve, sprinkle with
powdered sugar and serve with Creme Anglaise.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Rene Verdon, Le Trianon, San Francisco, CA

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Benihana Magic Mustard Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 tb Sesame seeds, toasted
1 Garlic clove

In a small bowl, blend mustard and water into a paste.

Pour paste into blender container; add remaining ingredients and process
about 1 minute or until smooth.

Makes 6 servings, about 2 Tb. each. 56 calories per serving.

Serving suggestion for Sauces: Use as a dipping sauce for chicken or
steak, or as a dressing for bean or alfalfa sprout salad.

From: The Richard Simmons Show – 1981 recipe collection

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SHORTBREAD BISCUITS

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Australian

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

: AUSSIE WOMEN’S WEEKLY
: BEST—–
2 Sticks butter
1 c Icing sugar (powdered
: sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pn Salt

Cream butter and sugar until light and fluffy. Add
sifted flour and cornstarch, and salt. Mix well. Turn
out onto lightly floured board, knead lightly. Divide
in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap
in plastic wrap, refrigerate 1 hr or until firm. Cut
into 1/4″ slices. Place on oven trays. Bake 350F,
10-15 mins or until cooked.

Recipe By :

Date: 09/26/96

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Title: OLD-FASHIONED EGG FU YUNG
Categories: Oriental, Cheese/eggs
Yield: 4 servings

5 lg Eggs; slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
– (or more if needed)
3 Shallots; trimmed
– cut lengthwise,
– into thin slices
2 Garlic cloves; finely minced
2 oz Fresh snow peas
– cut diagonally
– into thin slices
1 c Bean sprouts; tails removed,
– blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork; diced
1 tb Chopped Coriander leaves
-=OR=- Green onions

———————EGG FU YUNG SAUCE———————
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 ts Cornstarch; mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over
medium-high heat, preheat wok until hot. Add 2 table-
spoons of oil; tilt wok to coat sides. When hot, add
shallots and garlic, stir-fry for 30 seconds. Increase
to high heat, add snow peas, seconds later, bean
sprouts; quickly stir-fry for almost 1 minute or until
vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to
heat through. Remove from the heat. Add coriander to
beaten eggs; mix together. Reheat wok over medium-high
heat until hot. Add remaining 2 tablespoons oil and
when hot, pour in 1/3 cup of egg mixture. Fry until
bottom is golden brown and the edges are crisp (about
1 minute). Turn patty over and brown other side (about
45 seconds to a minute). Remove and keep warm. Fry
remaining egg mixture in same manner, adding more oil
if needed. Arrange omelets on a serving platter.
Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh
coriander leaves. After frying omelets, pour off all
the oil. Set wok over high heat, add chicken stock,
oyster sauce, sugar and white pepper; bring to a boil.
Stir in cornstarch mixture until sauce thickens (about
30 seconds). Add sesame oil. Makes about 1 cup.

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RED CHERRY-ALMOND BARBECUE SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 oz Tart Cherry Pie Filling
1 tb Sugar
2 ts Lemon Juice
1/2 ts Salt
1/4 ts Almond Extract

Try this sauce on Chicken, Duck, Ribs, Or Pork Chops the next time you
barbecue

Place all of the ingredients in a blender or food processor and blend the
mixture until it is smooth.

From The National Red Cherry Institute

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Potatoes And Dandelions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
4 potatoes — (4 to 6)
2 Cloves garlic — chopped (2 to 3)
2 quart Basket or more dandelions
1/2 teaspoon Red Hot Pepper — crushed
1/4 cup Olive Oil

Dandelions are FREE. If fresh picked, best before they flower. Clean and wash
thoroughly. Boil potatoes in lg. pan about half an hour; depending on size,
add dandelions and continue cooking till both are tender. Remove from water
(water amkes excellent base for soups, peel and mash potatoes, cut dandelions
if large, and mix together. In lg. skillet, saute garlic and red pepper in
olive oil about a minute. Add potatoes and dandelions and continue to cook
another minute. Add potatoes and dandelions and continue to cook another 15
minutes. Enjoy with fresh crusty Italian Bread and dry red wine. You may also
used leftover mashed Potatoes. Brought to Ellis Island in 1937.

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