CHEESE FONDUE, AMERICAN STYLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
****FONDUE****
4 cn Campbell’s Cheddar cheese
Soup, undiluted
1 lb Cheddar cheese sharp, grated
5 x Cloves fresh garlic
Or 1tbsp. garlic powder
2 tb Kirsch or cherry brandy
****DIPPERS****
FRENCH BREAD
Ham
Shrimp
Smokie links
Cocktail wieners
****DIPPERS****
Hot dogs
Smoked sausage
Turkey, chicken breast
Turkey ham
Broccoli
Cauliflower
Carrots
Mushrooms
Brussel sprouts
Cherry tomatoes
Celery stalk
Radishes

Heat cheese soup in fondue pot or heavy skillet on
low. Slowly add grated cheddar cheese, Kirsch, and
garlic (for best results use freshly pressed) If
mixture looks too thin, add 2 or 3 tb flour to a small
amt. of cold milk, stir until smooth, and slowly add
to pot while stirring.
FRENCH BREAD: get the baguettes if available in your
area, if not, any type will have to do. Be sure to
heat it in oven at 350 degrees for about 10 minutes,
then cut it into bite sized pieces. It’s best when
crusty. MEAT DIPPERS: (heat and cut into bite sized
pieces any or all of these). Ham, shrimp, smokie
links, cocktail wieners, smoked sausage, turkey
breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked …do not
overcook, or else the pieces will slip off the fondue
fork and get “lost” in the pot…. or raw), cut into
bite sized pieces Broccoli, cauliflower, carrots,
mushrooms, Brussel Sprouts, cherry tomatoes, celery
stalk, radishes. VARIATION: Instead of cheddar cheese
soup use Campbell’s Nacho cheese dip (soup) in cans,
and substitute part or all of it for regular cheddar
cheese soup, or add some finely chopped jalape¤o
peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it’s always a hit!)
on a cold fall day for lunch, or a freezing winter’s
night, or warm their hearts during a gentle spring
rain. Best if served accompanied by champagne or wine.
Best mood is created if candles are lit and a fire is
blazing in the fireplace. Sit fondue pot with fondue
in the middle of the table, pot on low heat. Place
dippers in individual bowls. Each guest gets a fondue
fork and first spears a dipper with it, then dips it
into the cheese sauce, twirl it around slowly and
balance into mouth. Very addictive, so be careful.
(Renate’s own recipe developed and perfected over many
years). Enjoy!

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Vodka Sauce #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. oil
3/4 C. grated cheese
2 shallots — chopped
2 Oz. vodka
1 1/2 C. heavy creamy
2 Tsp. marinara sauce
2 egg yolks
1 Tbsp. butter
Salt pepper (pinch of each)
Chopped fresh parsley (pinch)

Saute shallots in oil until brown. Drain oil. Add butter, salt, pepper,
parsley and vodka. Let mixture sizzle in pan 2 minutes. Add marinara
sauce, heavy cream and egg yolks. Saute to blend on
low flame 5-10 minutes. Serve over your favorite pasta. Chef,
Corner Galley Restaurant, Massapequa

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PHILADELPHIA PEPPER POT II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Tripe
4 Calve’s feet
Water
1/2 ts Sweet marjoram
1/2 ts Sweet basil
1/2 ts Thyme
2 Onions
2 Potatoes
Salt
Butter
1 Red pepper

Put two pounds of tripe and four calve’s feet into the soup-pot and cover
them with cold water; add a red pepper, and boil closely until the calve’s
feet are boiled very tender; take out the meat, skim the liquid, stir it,
cut the tripe into small pieces, and put it back into the liquid; if there
is noe enough liquid, add boiling water; add half a teaspoon of sweet
marjoram, sweet basil, and thyme, two sliced onoins, sliced potatoes,
salt. When the vegetables have boiled until almost tender, add a piece of
butter rolled in flour, drop in some egg balls, and boil fifteen minutes
more. Take up and serve hot.

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Date: Sat, 02 Oct 93 10:36:42 PDT
From: “Jane T. Waddell”

Vegetarian Pastitsio

1 large onion, chopped
2 medium carrots, chopped
2 cloves garlic
1 c. lentils
1 t. salt
1/8-1/4 t. cinnamon
several dashes of red pepper sauce
1 16 oz can chopped tomatoes (or fresh)
1/2 of an 8 oz can of tomato paste
2 c skim milk (soymilk ?)
1/4 c. flour (for a white sauce: I used cake flour, because it is finer)
dash of white pepper
nutmeg
1 lb rigatoni, ziti, or penne
3 egg whites or equivalent egg replacer

Cook lentils. Saute onion, carrots and garlic in water until soft. Add
tomatoes, tomato paste, pepper sauce, and cinnamon. Stir in lentils.
Set aside. Over medium heat, warm milk. Gradually add flour, whipping
constantly with a wire whip. Stir until thickened. Add pinch of white
pepper and a pinch of nutmeg. Cook pasta. Drain the cooked pasta, and
return to pot. Add the egg whites and stir. In a large casserole (I
used a springform pan), layer 1/2 the pasta mixture. Top with the lentil
mixture. Cover with remaining pasta. Pour white sauce over the entire
thing. Shake the dish gently to settle the sauce. Sprinkle with nutmeg.
Bake in preheated oven at 375 deg. f for 1 hr.

TRIPLE WHEAT-HONEY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Uncooked wheat flakes
–(rolled wheat)
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 t Vanilla
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod.
1 1/4 c Whole wheat flour
1 c Wheat bran
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart
saucepan; reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed. Cool 10 minutes.
Heat oven to 400ø.
Spray bottoms only of 12 medium muffin cups, 2 1/2″ x
1 1/4″ with nonstick cooking spray or line with paper
baking cups. Beat buttermilk, honey, oil, vanilla and
egg whites in large bowl. Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri
is moistened. Fold in cooked wheat flakes. Divide
batter evenly among muffin cups (cups will be fery
full). Bake 22 to 24 minutes or until golden brown.
Immediately remove from pan.
*3/4 cup cooked brown rice can be substituted for
wheat flakes and water.

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BEAN COOKIES (AKA SCREW-ENTENMANS COOKIES)

I took 1/2 cup of great northern beans (medium-size white beans),
cooked them until they were very soft, drained and mashed them. I
guess this made about one cup of mashed beans.

I creamed them with:

1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt, but obviously you can leave that out

I then took four cups of rolled oats, and ground them up in the
cuisinart until it was flour with a little grit to it.

Mix in

the oat flour just described
1 tsp baking powder
1 tsp baking soda

Now chop 1/4 lb. dried apricots into fourths or so, and mix them in.

Heat the oven to 375F

Either

1. divide the batter into 12 huge balls and bake for about 15
minutes to make 12 huge cookies, or

2. divide the batter into 24 big balls and bake for about 10
minutes

Title: Lemon Sauce (Amish)
Categories: Amish, Sauces, Ceideburg 2
Yield: 1 servings

1 tb Butter
1/2 c Sugar
4 ts All-purpose flour
1/4 Top. nutmeg
1 c Water
1 ts Grated lemon peel
2 tb Lemon juice

In a small saucepan, melt butter. Stir in sugar, flour and nutmeg to
blend. Add water, lemon peel and juice. Cook and stir over medium at
until thickened and bubbly. Cook for 1 minute longer.

Makes 1 1/3 cups sauce.

Hayward Daily Review, 10/12/92.

Posted by Stephen Ceideberg; November 1 1992.

MMMMM

Title: Four Treasure Soup
Categories: Chinese, Soups
Servings: 9

1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips
Chestnuts Drained 4 cn (14 Oz.) Chicken Broth
1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder
Breast Ground 1/4 c Dry Sherry,
1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese
2 ts Soy Sauce, 1 t. Flour Pea Pods
1 ts Chinese Hot Mustard

Mince Half Of The Water Chestnuts Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard Flour. Reserve Remaining Water Chestnuts Onions. in A
Large Saucepan Mix Broth, Sherry Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots Simmer 3 To 4 Min. Until
Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions Pea
Pods. Heat Through Serve Immediately.

MMMMM

POORMANS SHAKE N BAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour
2 ts Cayenne pepper
1 c Bran flake cereal, crushed
2 tb Parsley flakes
2 ts Garlic powder
1 tb Onion powder
2 ts Chili powder
2 tb Taco seasoning
1 t Season pepper
1 t Curry (or more)
1 t Sweet basil
1 t Oregano

Mix all together and use for coating any and all types of meat. I use a
large size ZipLoc and just keep it in the freezer. You can add more of the
cayenne and chili powder if you so desire. I usually just throw in what I
have at the time I make it so it is never the same twice. It is a great all
round coating.

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ORANGE MUFFINS *JB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cooking oil
1 c Sugar
2 Eggs
1 1/2 c Flour
1 t Salt
1 t Baking soda
1 t Vanilla
1/4 c Fresh orange juice
2 tb Grated orange rind

Combine oil, sugar and eggs. Mix well. Add remaining
ingredients. Blend. Pour into muffin pan. Bake at 350
degrees for 10 to 15 minutes.

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