Title: Peanut Butter Marshmallow Cups
Categories: Candies
Yield: 1 servings

1 1/2 c Peanut butter; smooth or
-crunchy
5 oz Semisweet chocolate; 5 sq
-chopped
2 tb Butter
1 pk Marshamallows; miniature

Line 2 muffins pans with 24 foil baking cups. Melt peanut butter,
chocolate and butter over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Fold in marshmallows. Spoon into baking
cups; chill. MAKES ABOUT 24 CUPS

SOURCE: “After School Treats” pamphlet from Kraft General Foods Canada
posted by Anne MacLellan

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Title: KASHA KNISHES
Categories: Side dish, Appetizers, Jewish
Yield: 8 servings

-ELAINE RADIS BGMB90B

—————————DOUGH—————————
2 c Flour
1 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
2 tb Ice water
2 Egg; lightly beaten

————————–FILLING————————–
1 Egg; lightly beaten
1 c Kasha; whole roasted (
1 1/2 c Chicken broth
1 lg Lg Onion; small dice
5 tb Schmaltz
Salt pepper; to taste
3 Egg; lightly beaten

PREHEAT OVEN TO 400 degrees F.

Place the flour, baking powder, and salt in a large
bowl; mix well. Make a well in the center and add the
oil, ice water, and eggs. Mix with a spoon,
incorporating the wet and dry ingredients to make a
smooth dough. Turn out onto a board and knead for 2
minutes. Place the dough in a bowl, cover with a damp
towel and let stand at room temp. for 30 minutes.

On a lightly floured surface, divide the dough into 4
balls. Slightly flatten each ball to make a disc
shape. Divide each disc into 4 equal balls. Cover with
a damp towel and let sit at room temp. for 10 to 15
minutes. Roll each ball out into a circle about 3 1/2
in. in diam. Cover the dough circles with a damp towel
until ready to fill.

In a bowl combine 1 beaten egg and the kasha, stirring
to coat each grain with the egg. Heat a large
non-stick saute pan over high heat. When the pan is
hot, add the grain and cook, stirring constantly, over
moderate heat for 4 to 5 minutes, or until the kasha
kernels are separate and smell nutty. Add the chicken
broth and bring to a boil. Reduce the heat and cook,
covered, for about 20-25 min. or until liquid has
evaporated and the grains are tender but chewy. Cool
at room temp. Meanwhile, saute the onion in the
chicken fat over high heat for 15 minutes, stirring
frequently, until soft. Add to the kasha and season
with salt and pepper. Add the 3 eggs and mix well.

Place 2 rounded T. filling in center of each circle.
Pull the edges up around filling, completely enclosing
it and pinching the dough to form a tight package.
Turn the packages over, place seam side down on a
lightly greased baking sheet, and brush the surface
with an egg wash (1 egg beaten with 1 T. water). Bake
for 25 to 30 minutes, or until light golden brown.
Serve hot.

SOURCE: LOVE AND KNISHES; Sara Kasen; 1956

—–

Title: DRIED FIG APRICOT STUFFING
Categories: Stuffing
Yield: 3 Cups

5 c Country-style bread
1 tb Butter
1 1/4 c Minced onion
2 Garlic cloves, minced
2 1/2 c Boiling water
3/4 c Chopped dried figs
1/2 c Chopped dried apricots
4 tb Minced fresh rosemary
4 tb Minced fresh thyme
1 1/4 ts Salt
1 tb Cracked black pepper

* up to 6 cups; in slices or chunks. Use hard, dry baguette, pain au
levain, Italian slipper bread or any combination of country- style
bread, or leftovers from homemade bread

Resinous fresh herbs, garlic and onion, plus intensely sweet fruits
and country bread, make a sweetly savory stuffing.

Put the bread in a large bowl and set aside.

Melt the butter in a small saucepan. Add the onions and garlic and
saute until translucent, about 3 or 4 minutes. Add the boiling water
and pour the mixture over the bread. Turn the pieces to make sure
they all get soaked. Let stand for 10 to 15 minutes, or until the
bread is cool enough to handle and the water has been absorbed.
Squeeze the bread in your hands, further breaking it down, until you
form a thick paste. Add the fruits, herbs, salt and pepper and
continue squeezing to incorporate them into the paste.

Yields about 3 cups; enough to stuff a 7-pound turkey breast or a 12-
to 14-pound turkey.

The San Francisco Chronicle, November 15, 1995

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Apricot Mini-Chip Sweeties

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 30 Preparation Time :0:20
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg (6 Oz) Apricots, Dried — chopped
3/4 C Pecans — chopped
3/4 C Semisweet Chocolate Chips, Miniature
1/2 C Powdered Sugar
1 Tbsp Flour
1 Egg White

1. Preheat oven to 350°F. In a medium bowl, combine apricots, nuts,
chocolate chips, powdered sugar and flour. Mix well with a fork. Stir in
unbeaten egg white, mixing thoroughly.
2. Drop mixture by teaspoonfuls (it may be necessary to press mixture
together with fingers) 1 1/2 inches apart on well-greased foil-lined
cookie sheets. Bake 10 to 12 mins. Watch carefully to avoid overbaking
bottom of sweets.
3. Let cool 5 mins on pan, then carefully loosen using spatula and
transfer to racks to cool completely.

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Simple Sweet Sour

1 Tbl Corn starch
1/3 cup Brown sugar
1/2 tsp Freshly minced ginger
1 Tbl Soy Sauce
1/4 cup vinegar (I used Rice Vinegar)
1/4 cup vegetable broth

Vegetables of your choice. I used:

1/2 red onion
2 cloves garlic
1 cup chopped up carrots
1/2 yellow bell pepper
1 yellow zucchini
3 cups chopped up mushrooms
1 handful snow peas

Mix together the soy sauce, vinegar and vegetable broth. Separately,
mix together the corn starch and the brown sugar. Add the corn
starch, brown sugar mixture to the liquids. Add in the minced ginger.
Set this mixture aside. Saute the vegetables in some additional
broth. Just before the vegetables are cooked, add in the liquid
mixture that was set aside, and saute for an additional two minutes.

I served this over brown rice. It looked as good as it tasted.

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 1/4 lb Fresh tomatillos
1 -to….
2 Jalapeno peppers
1 sm Onion — peeled and finely
-chopped
1 md Garlic clove
-peeled and minced
1 tb Vegetable oil
2 c Low-sodium chicken broth
1/4 ts Salt
—–ENCHILADAS—–
2 Whole chicken breasts
-boneless and skinless
2 tb Minced onion
1/3 c Sour cream
1/4 ts Salt
1/3 c Vegetable oil
8 Corn tortillas
1 c Sharp cheddar cheese
-coarsely grated
1/2 c Crumbled asiago cheese
-or substitute additional
-cheddar or jack cheese

1. TO MAKE THE SAUCE. Husk and wash the tomatillos.
Bring a pan of water to the boil, add the tomatillos
and jalapeno peppers and time for 10 minutes. Drain
and remove the stem ends of the peppers. Put the
tomatillos, peppers, onion and garlic in a food
processor and process to a coarse puree.

2. In a large pan heat the vegetable oil over medium
heat. Add the vegetable puree and simmer 2 minutes.
Stir in the broth and salt; simmer 15 minutes,
stirring occasionally. Set aside.

3. TO MAKE THE ENCHILADAS. Place the chicken in a
large saucepan and cover with cold water. Bring just
to a boil, reduce the heat, cover and simmer until
cooked through. Remove the chicken from the water and
cool slightly. Shred the chicken and set aside.

4. Combine the cooled, shredded chicken with the
minced onion, sour cream, and salt. Stir in 1/4 cup
of the tomatillo sauce. Set aside.

5. In a 9- to 10-inch frying pan heat the oil over
medium-high heat. Put 1 tortilla at a time in the hot
oil and fry about 30 seconds on each side. Drain on
paper towels. Cool slightly.

6. Spread a little of the sauce in a 9- by 13-inch
baking dish. Spoon some of the filling down the
center of each tortilla and roll. Place in the baking
dish; it will be a tight fit. Spoon the sauce over
the enchiladas and sprinkle with the cheddar and
asiago cheeses.

7. Bake in a preheated 350-degree oven 25 minutes.
Cool 5 minutes before serving.

– – – – – – – – – – – – – – – – – –

Title: Onion soup provencale
Categories: Low-Fat, Soups, Mcdougall
Yield: 8 servings

5 c Water
4 lg Onions; sliced in rings
2 sm Zucchini; sliced
1 md Eggplant; peel/chop
– or 2 small japanese eggpla
2 Garlic cloves; crushed
6 oz Tomato paste
1/2 c Red wine; optional
1/4 c Fresh basil; chopped
2 tb Soy sauce
Freshly ground pepper; to ta

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Combine all of
the ingredients in a large soup pot. Bring to a boil, cover, reduce the
heat, and simmer over medium-low heat for about 1 hour, or until the
vegetables are tender.

65 calories, 0.4 grams fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Busy Day Cocoa Icing

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Icings and Glazes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter, Softened
6 tb Boiling water
1/2 c HERSHEY’S Cocoa
2 ts Vanilla extract
3 c Powdered sugar

In small bowl, stir together butter and water until butter is melted.
Add cocoa and vanilla; beat until well blended. Gradually add
powdered sugar, beating until smooth, creamy and of spreading
consistency. Add additional water, if necessary. About 2 cups icing.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

From: Dan Klepach Date: 13 Nov 95

– – – – – – – – – – – – – – – – – –

ONION BROTH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Calf’s feet or soup bones
2 tb Oil or butter
5 lb Yellow onions
– peeled and roughly chopped
2 tb Minced garlic
1/4 ts Ground mace
4 c Chicken stock or water
4 Bay leaves
Salt and pepper — to taste

PLACE BONES, oil and onions in a large pot and place
over low heat. Cook, stirring, until the onions change
color from light to dark, about 1 hour. Add garlic,
mace, stock, bay leaves, salt and pepper. Cover and
simmer for 45 minutes. Remove the bones and bay leaves
and serve the soup.

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funfetti cookies

Recipe By : best from 50 years of bake off
Serving Size : 1 Preparation Time :0:00
Categories : Best Of 50 Years Of Bake Off Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg funfetti cake mix
1/3 cup oil
2 eggs
1/2 can funfetti pink vanilla frosting

Heat oven to 375.In large bowl,combine cake mix,oil and eggs;stir by hand until
thoroughly moistened.Shape dough into 1 inch balls;place 2 inches apart on ung
reased cookie sheets.With bottom of glass dipped in flour,flatten to 1/4 inch t
hickness. Bake at 375 for 6-8 minutes or until edges are golden brown.Cool 1 mi
nute;remove from cookie sheets.Spread frosting over warm cookies.Immediatly spr
inkle each cookie with candy bits from frosting.Let frosting set before storing
.Store in tightly covered container.

– – – – – – – – – – – – – – – – – –