Title: COCONUT JOYS
Categories: Cookies, Holidays, Chocolate
Yield: 3 dozen

0.25 lb Butter (or margarine) 3.00 c Coconut
-(one standard package) 2.00 c Powdered sugar
2.00 oz Chocolate (unsweetened), -melted (2 squares)

Melt butter in a sauce pan. Remove from heat. Add powdered sugar and
coconut. Mix well.

Shape rounded teaspoons of mixture into balls. Make an indent in center of
each and place on cookie sheet. Fill centers with melted chocolate. Chill
until firm. Store in refrigerator.

NOTES:

* Super-sweet, super-rich holiday cookies — This is an easy recipe that
can knock your socks off for flavor and sweetness. In other words, it will
make your teeth fall out.

* We use sweetened coconut and also use semi-sweet chocolate. This is why
they make your teeth fall out.

* I tried an approach of melting the stick of margarine using the
microwave on full for 48 seconds. While it was melting, I measured and
mixed up the dry ingredients. I then poured half the liquid over the
premixed coconut-sugar mixture; mixed some and poured in the remainder.
This worked well for me, but my wife insists that the listed method is
easier.

* Your clean thumb is the best way to make the indentations.

* Be sure to keep them in the refrigerator until ready to serve.

: Difficulty: easy.
: Time: 30 minutes preparation, 1 hour chilling.
: Precision: approximate measurement OK.

: John Daleske
: AT T Bell Laboratories, Columbus, Ohio, USA
: {cbosgd,cbatt}!cbdkc1!daleske

: Copyright (C) 1986 USENET Community Trust

—–

Title: Peanut Butter Noodles
Categories: Pasta, Salads, Kids
Servings: 1

8 oz Pasta, linguine (1 package)
3 ts Peanut butter
1/2 ts Salt
2 tb Soy sauce
1 tb Sesame oil
1 ts Sugar
1/2 ts Vinegar, white wine
2 Garlic cloves, minced
1 ts Onion, grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid’s lunches

Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan

MMMMM

Title: VENISON STEW
Categories: Stews, Main dish
Yield: 12 servings

2 lb Venison; cubed
1 c Onion; diced
12 Potatoes; diced
6 Carrots; diced
1 pk Mixed Veggies; frozen
1 c Celery; diced
1/4 c Barley
8 c Water
1 ts Seasoning salt
1 Garlic clove; minced
1 ts Salt
1/2 ts Pepper
2 tb Parsley, dry
1 tb Beef Soup Base
1 pk Gravy Mix
1 Bay leaf

Sear venison until brown on all sides. Add water. Add celery, carrots,
potatoes, onions, and all other ingredients except frozen veggies. Cook
on medium until vegetables are tender and meat is cooked through. Add
frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls.
May need to add additonal broth.

—–

LENTIL NUT LOAF WITH RED PEPPER SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Red lentils
1/2 ts Olive oil
1/2 l Onion
1/8 c Chopped basil
2 sm Tomatoes
30 g Romano cheese
1/2 c Ground hazelnuts
1/4 c Tomato puree
1/2 c Wholegrain breadcrumbs
—–SAUCE—–
1/2 tb Olive oil
1/2 Garlic clove
1/2 Red pepper
1 1/2 Tomatoes

Preparation: Chop the onion and peppers
: Peel and slice the tomatoes for the loaf
: Peel, seed and chop the tomatoes for the
sauce
: Crush the garlic clove 1 Place the
lentils in a pan and cover with cold water
Bring to the boil, reduce heat and cover and simmer
until the lentils
are tender. Drain well

2 Heat the oil in the pan
Add the onion and cook over gentle heat until it is
soft
Combine the onion and lentils, ground hazeenuts,
tomato puree and
basil.
Spoon the mixture into a greased and line 20 * 10cm
loaf tin.
Cover with the sliced tomatoes, cheese, and
breadcrumbs.

3 Bake a 180C for 30-35 minutes

4 Prepare the sauce while the loaf is baking.
Heat the oil in the pan , add the garlic and cook
over a low heat
for 2-3 minutes. Add the peppers and tomatoes. Cook
until the
mixture thickens.

5 Serve hot or cold , with sauce

Source Unknown

– – – – – – – – – – – – – – – – – –

Nearly Brownie Cookies

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
Serving Size : 60 Preparation Time :1:20
Categories : Dupree Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces semisweet chocolate
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate bits
2 1/2 cups pecans — chopped coarse

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or
aluminum foil. Melt the semisweet chocolate and the butter in a small pan over
low heat, stirring until smooth, or in the microwave. Sift together the flour,
baking powder, and salt. In a bowl beat the eggs, sugar, and vanilla at high
speed until well combined. Slowly beat in the cooled chocolate, then the dry
ingredients, until just blended but smooth. Stir in the chocolate bits and the
nuts. Drop by heaping teaspoonfuls, 1 inch apart, onto prepared cookie sheets.
Bake 10 to 12 minutes, taking care to not overbake. Remove from oven and cool
on a rack. May be made ahead several days or frozen. Yield: 50 to 60 cookies

– – – – – – – – – – – – – – – – – –

Title: SHRIMP WITH CHILI GARLIC
Categories: Fish, Chinese
Yield: 4 servings

————————–BATTER————————–
4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Shrimp; peeled and deveined
2 c Peanut oil, for deep-frying

—————————SAUCE—————————
1 1/2 tb Peanut oil
5 Dried chiles; halved
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch; mixed with
1 ts Water

MIX THE BATTER INGREDIENTS in a medium-sized bowl
until thick and smooth. Let the batter sit, covered,
for at least 30 minutes. Combine shrimp and batter.
Heat a wok or large deep skillet until hot and add the
oil for frying. When the oil is barely smoking,
deep-fry the shrimp for 2 minutes or until the batter
is just firm. You should do this in several batches.
Remove shrimp with a slotted spoon and drain on paper
towels. Heat a small saucepan and when hot, add the
oil, dried chiles and garlic. Stir for 30 seconds. Add
remaining sauce ingredients and simmer for 2 minutes.
Keep warm. Reheat the oil in the wok until it is very
hot, but not smoking. Deep-fry the shrimp again until
they are golden and crisp, about 2 minutes. Remove and
drain, place on a warm platter, drizzle with the sauce
and serve immediately.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

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.

– – – – – – – – – – – – – – – – – –

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

—–

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

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

NOTES : Can also be made as a jelly roll.