WISCONSIN HOLIDAY FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Hamburger
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion,chopped
1/2 lb Ground beef
2 cn (10 1/2 oz) pizza sauce
1 1/2 ts Fennel seeds
1 1/2 ts Leaf oregano
1/4 ts Garlic powder
2 1/2 c (10 oz.) shredded Cheddar
Cheese
1 c (4 oz.) Mozzarella cheese
Italian or French bread or
English muffins

In a sauce pan over medium heat,brown onion and ground
beef. Drain.Add pizza sauce and seasonings;stir until
heated.Add cheese by handfuls.Stir until smooth.Pour
into fondue pot.Keep warm while serving.Serve with
Italian or French,cut in pieces or over English
muffins for a luncheon treat.Makes 4 servings.

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Title: Crispy Wontons
Categories: Appetizers
Yield: 10 servings

1/2 lb Ground pork
1/4 lb Medium-size shrimp
— peeled, deveined minced
8 Water chestnuts; minced
1/4 c Minced green onions
1 tb Kikkoman Soy Sauce
1/2 ts Salt
1 ts Cornstarch
1/2 ts Grated fresh ginger root
1 lb Wonton skins
Vegetable oil; for frying
Kikkoman Sweet Sour Sauce

Mix first 8 ingredients well; place 1/2 teaspoon in center of each wonton
skin. Fold skin over filling to form triangle. Turn top of triangle down
to meet fold. Turn over; moisten 1 corner with water. With twisting
motion, overlap opposite corner over moistened corner; press firmly. Heat
oil in wok or large saucepan over medium-high heat to 375 F. Add wontons
a few at a time, and cook 2 to 3 minutes, or until brown and crispy;
drain. Serve warm with sweet sour sauce.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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SUNFLOWER LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sunflower seeds — ground
1/2 c Bread crumbs
1 c Walnuts — ground
1/2 c Potato, raw — grated
1 t Salt
1 c Soy milk
3 tb Onion — grated
1 tb Oil

Mix all ingredients well. Let stand covered for 1/2
hour. Bake at 350 degrees for one hour.

From DEEANNE’s recipe files

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Quick Chocolate Torte

Recipe By : My files
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Desserts
****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 eggs — separated
1/2 teaspoon salt
1 cup powdered sugar
1/3 cup cocoa
1 1/2 teaspoons vanilla
1 cup whipping cream — whipped
chocolate shot, choc. curls or nuts

Grease a jelly roll pan and line with waxed paper. Grease the paper. Beat egg
whites and salt to soft peaks. Add sugar gradually,
beating till stiff. Bear yolks and vanilla till thick. Fold into whites with
the cocoa. Spread in pan. Bake 20 Min. at 350F. Tur
n out immediately onto towel sprinkled with powdered sugar, and peel off paper.
Cool 15 min. Cut into quarters. Sread each one wit
h whipped cream and stack. Decorate with choc. shot or curls or nuts.

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NOTES : Can also be made as a jelly roll.

Chocolate Raspberry Cream Crepes*

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Crepes:
3 Eggs
1/4 Cup Sugar
1 Cup Flour
1 Cup Whole Milk
1 Tablespoon Fine Quality Cocoa Powder
1 Tablespoon Butter — melted
1 Tablespoon Pure Vanilla Extract
White Chocolate Sauce:
6 Ounces White Chocolate Baking Bar
5 Tablespoons Whipping Cream
2 Tablespoons Light Corn Syrup
1 1/2 Tablespoons Raspberry Liqueur
1/2 Teaspoon Pure Vanilla Extract
For Raspberry Cream:
1 Cup Whipping Cream
1 Tablespoon Raspberry Liqueur
1 Tablespoon Sugar
2 Pints Fresh Raspberries
Fresh Mint Sprigs — for garnish

Blend all ingredients for crepes in a blender or food processor until smooth.
Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable
spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1
minute on each side or until golden. Repeat with remaining batter. Crepes may
be stacked and freeze well. Makes 14 crepes.
Preparation of sauce: Gently melt chocolate over low heat; stirring at
intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn
syrup, stirring until blended. Gradually add cream mixture to melted
chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm.
Yield: 1 cup.
Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar
to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some
chocolate sauce over center of each dessert plate. Spoon a generous 2
tablespoons raspberry cream down center of each crepe. Fold 2 sides over and
place seam side down on chocolate sauce. Sprinkle with raspberries and
garnish with mint. Serve immediately.

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Artichoke Khoresh

Recipe By : Persian Cooking by Batmanglij
Serving Size : 4 Preparation Time :2:00
Categories : Artichoke Chicken
Persian Stew

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken legs, skinless — cut up and defatted
2 tablespoons olive oil
2 medium onions — peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron — dissolved in
2 tablespoons hot water
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound fresh artichoke hearts

STEP #1 – Heat a non-stick saute pan and lightly brown chicken. Add 1
tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for
20 minutes or until onion becomes translucent. Add salt, pepper, saffron water,
and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30
minutes, stirring occasionally.

STEP #2 – In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil
over medium heat for 10 minutes and add to the chicken.

STEP #3 – Add lime juice and the artichoke hearts to the chicken. Cover and
simmer for 40 to 55 minutes over low heat.

STEP #4 – Check to see if the artichoke hearts are tender. Taste the khoresh
and adjust seasoning. Transfer it to a deep casserole. Cover and place in a
warm oven until ready to serve.

STEP #5 – Serve hot from the same dish with steamed basmati; cook it very
slowly with a very tight fitting lid. Add salt to water to help rice withstand
a longer cooking time.

Nush-e jan! (Enjoy this food of life.)

VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime
juice.
Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If
pre-cooked, adjust cooking time, adding artichoke hearts when appropriate to
step 3.
Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef,
cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmer
for 55 minutes instead of 30 minutes.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

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NOTES : Khorest-e Kangar
Makes 4 to 6 servings
Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes

1 cup frozen sliced strawberries,thawed (sweetened works best)
or one 8-ounce can crushed pineapple in juice
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup crushed ice
Combine all the ingredients in a blender set on high speed
for exactly 1 minute.

CHOCOLATE MALT SHOPPE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate
Frozen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Taste of the Country V
1 1/2 cups Chocolate Cookie — crumbs
1/4 cup Butter or Margarine — melted
1 pint Vanilla Ice Cream — softened
1/2 cup Malted Milk Ball Candy
-crushed
2 tablespoons Milk — divided
3 tablespoons Chocolate Malt Powder
-instant
3 tablespoons Marshmallow Cream Topping
1 cup Whipping Cream
Whipping Cream — additional
Malted Milk Ball Candy
-additional

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing
filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T
milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder,
marshmallow cream and the remaining milk. Stir in whipping cream; whipped until
soft peaks form. Spread over ice cream layer. Freeze several hours or
overnight. Before serving, garnish with whipped cream and malted milk balls.
Yield 6-8 servings. Submitted by Beth Wanek, Wi From the cb collection of Cathy
Svitek.

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Date: Tue, 12 Jul 94 11:16:05 PDT
From: reggie@netcom.com (Reggie Dwork)

Blueberry Oatmeal Cake

Recipe By : The Mormon Diet Cookbook
Serving Size : 8 Preparation Time :1:10
Categories : Cakes Desserts
Fruit Vegetarian
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Blueberries
1/4 C Sugar — +2 T
1/3 C Corn Syrup
2 Egg Whites — or sub. reconstitute
3/4 C Flour, All-Purpose
2 Tbsp Cornstarch
1 Tsp Baking Soda
1/3 C Oatmeal — uncooked
1/2 tsp Lemon Rind — grated
1/4 tsp Nutmeg
1/8 tsp Cardamom
1/2 C Nonfat Mayonnaise

Spray bottom and sides of 9″ layer cake pan. Line bottom with wax paper.
In sm. bowl, combine blueberries and 2 T of sugar. Spoon into pan.
In lg. bowl, mix corn syrup and remaining sugar. Add egg whites or egg
replacer; beat until light and fluffy.
Combine dry ingredients and lemon rind. Stir into egg mixture,
alternating with mayonnaise.
Carefully spoon over berries in pan.
Bake in a 350 deg. F. oven for 30 – 45 min or until top springs back when
touched.
Remove from oven; let stand 5 min. Loosen sides with metal spatula.
Invert on cooling rack and remove wax paper.

Typed for you by Reggie Dwork reggie@netcom.com

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NOTES : PREP TIME: 25 min
BAKING TIME: 45 min

Cal. 148.1
Fat 0.4 g
Carbs 35.3 g
Protein 2.7 g
Sodium 348 mg
Dietary Fiber 0.9 g
CFF 2.5%

Title: Red, White and Berry Blue
Categories: Desserts
Yield: 8 servings

1 pk JELL-O Brand Gelatin Berry
-Blue flavor
1 pk JELL-O Brand Gelatin
-Strawberry flavor
1 c Boiling water
1/2 c Cold water
1 1/2 c COOL WHIP Whipped Topping

Prepare JELL-O gelatin Berry Blue AND Strawberry flavor with boiling
water and cold water. Pour each into separate 8″ square pans.
Refrigerate at least 3 hours or until firm. Cut into cubes. Layer
blue and red cubes evenly with COOL WHIP in 8 glasses.

MMMMM