Title: TRUFFLE MICE
Categories: Cookies, Holiday
Yield: 1 servings

4 oz Chocolate; semisweet or 4 sq
1/3 c Sour cream
1 c Chocolate wafer crumbs-fine
1/3 c Chocolate wafer crumbs or
1/3 c Sugar; icing

———————————-GARNISH———————————-
Gold or silver dragees (eyes)
Almonds;slivered (ears)
Licorice (tails)

In bowl, combine chocolate and sour cream. Stir in 1 cup chocolate wafer
crumbs; mix well. Cover and refrigerate till firm; about 1 hour. Roll scant
tablespoonfuls of chocolate mixture in small balls slightly pointed at end.
Roll lightly in icing sugar or chocolate wafer crumbs. GARNISH: Insert
dragees (silver or gold balls) for eyes, almond slices for ears and small
bits of licorice for tails. Refrigerate until firm, about 2 hours.
(Truffles may be stored in airtight container in fridge for up to 1 week).
MAKES: 2 dozen

—–

HALIBUT BROCCOLI PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Grated sharp cheddar cheese
1 1/2 c Flaked halibut
1 c Finely chopped onion
1 pk Frozen chopped broccoli
— thawed and drained
1 1/3 c Milk
3 Eggs
3/4 c Bisquick baking mix
1/2 ts Lemon pepper
1/4 ts Minced garlic
1/8 ts Dried thyme leaves

Mix 2 cups cheese, halibut, onion and broccoli
together and place in a 10″ greased pie plate. Beat
milk, eggs, Bisquick, lemon pepper, garlic and thyme.
Pour over halibut-broccoli mixture. Bake 400 degrees
F. for 25-35 minutes or until knife inserted in center
comes out clean. Top with remaining cheese and bake
1-2 minutes longer to melt cheese. Cool 5 minutes and
cut into wedges. Garnish with tomato and parsley.

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
Marketing Institute

– – – – – – – – – – – – – – – – – –

Title: Macadamia Nut Crunchies
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1 Eggs 1 1/4 c Flour
2 md Bananas; mashed ripe 1/3 c Coconut, flaked unsweetened
1/3 c Butter; melted 1/2 ts Baking powder
1/4 c Pineapple fruit spread 1/2 ts Salt
1 ts Vanilla extract 3 1/2 oz Macadamia nuts; chopped

Preheat oven to 375. Combine egg, banana, butter, fruit spread, and
vanilla in medium bowl. Add flour, coconut, baking powder, and salt;
mix well. Stir in nuts. Drop tablespoonsful of dough 2″ apart onto
lightly greased cookie sheets. Bake 10-12 minutes, until lightly
browned.

Cool on wire racks. Store in tightly covered container.

Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm
carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, 1/3
diabetic starch/bread exchange, 1-1/4 diabetic fat exchange, 1/4
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Title: Hawaiian Upside-Down Cake
Categories: Cakes, Desserts
Yield: 8 servings

———————————-TOPPING———————————-
1/3 c Butter or margarine
1 c C H Golden Brown Sugar
— firmly packed
1 c Juice-pack crushed pineapple
— (drained measure)
— reserve juice
3/4 c Shredded coconut
4 Maraschino cherries, chopped

————————————CAKE————————————
2 Eggs
3/4 c C and H Granulated Sugar
1/2 c Reserved pineapple juice
1 ts Vanilla
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Salt

Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly
over butter; then pineapple, coconut and cherries. Set aside. Beat eggs
in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in
sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry
ingredients until smooth. Pour over topping in 10-inch oven proof
skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes.
Invert on serving plate. Makes one 10-inch cake. 8 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: Greek Cannellini Beans With Vegetables
Categories: New, Text, Import
Yield: 4 servings

1 c orzo pasta
2 qt water
3 garlic cloves, — minced
2 c chopped onions
1/4 c olive oil — (divided )
2 c diced carrots
1 red bell pepper, — diced
1 md yellow crookneck or zucchini
: squash, — chopped
1 TB fresh dill, — minced
1 ts fresh marjoram leaves
3 c cooked and drained
: cannellini beans — or one
: (15-ounce)
14 oz can artichoke hearts, —
: drained and chopped
14 1/2 oz can Italian style stewed
: tomatoes
: Salt and freshly ground
: black pepper to taste
: Red wine vinegar

In a large covered pot, bring water to a boil. Add
orzo to water and return to boil. Simmer about 10
minutes until al dente. Drain and add 2 tablespoons
olive oil. Stir well and set aside. Saute garlic and
onions in 2 tablespoons olive oil in large skillet
over medium-high heat. Add carrots and bell peppers to
skillet and stir well. Add squash to skillet with
beans and vegetables and mix well. Add dill, mint and
marjoram. Gently stir in cannellini beans, artichoke
hearts and stewed tomatoes. Simmer several minutes.
Add orzo to hot beans and vegetables. Add salt and
pepper to taste. Serve hot with a splash of red wine
vinegar.

Recipe By :MEALS WITHOUT MEAT SHOW #5005

Date: Fri, 1 Nov
1996 07:52:25 -0500

—–

Title: Barbecue Hamburger Patties
Categories: BBQ
Yield: 6 servings

1 1/2 lb ground beef
1 ts salt
1/2 c chili sauce
1 tb lemon juice
1/2 c onion; chopped, 1 medium
1/3 c catsup
2 tb brown sugar

mix the meat, onion, and salt together. Shape the mixture into 6
patties, each about 3/4-inch thick. Brown the patties in a large
skillet over medium-high heat, turning once. Cover and cook over low
heat about 10 minutes. Drain off the excess fat. Mix catsup, chili
sauce, brown sugar, and lemon juice. Pour sauce over the patties.
Cover and simmer for 15 minutes, spooning the sauce onto the patties
occasionally. Serve with the sauce spooned over the patties.

—–

Spinach and Artichoke Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Casseroles
Cheese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — (10 oz) drained
12 ounces Monterey jack cheese — shredded
12 ounces Mozzarella cheese — shredded
1/2 cup Parmesan cheese — grated
1/2 cup sour cream
1/2 cup mayonnaise
1 can Artichoke Hearts — (14 oz) drained and
chopped
5 slices Provolone cheese

Preheat oven to broil. Drain spinach well and combine with the next 6
ingredients in a microwave safe dish; mix well. Microwave on High until
bubbly. Top with provolone cheese. Broil until cheese is melted and
lightly browned. Serve with salsa and tortilla chips. Yield 16 to 20
serving

– – – – – – – – – – – – – – – – – –

Title: ANNE’S CAPPUCCINO SQUARES
Categories: Candies
Yield: 1 servings

——————————–FIRST LAYER——————————–
1 c Flour; all purpose
1/2 c Confectioner’s sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
-dissolved one by one in
1 tb -Hot water
-Butter for greasing pan

——————————–SECOND LAYER——————————–
2 c Confectioner’s sugar
1 tb Instant coffee crystals
-dissolved in
2 tb Hot water
1 Egg; lightly beaten, at room
-temperature
1/2 c Butter; softened
1/2 c Milk

———————————TOP LAYER———————————
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate;2 sq-opt

Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
thoroughly flour, confectioner’s sugar (icing sugar), softened butter and
coffee dissolved in hot water. (You can use food processor or electric
mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing
sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
butter and 1 egg (lightly beaten with a fork at room temperature.) Mix
until thoroughly combined. (can use food processor or electric mixer).
Put milk in pot over medium heat and scald (heat until bubbles appear
around sides but milk is not a rolling boil). Add mixture from bowl and
heat 7 minutes over medium heat , stirring frequently at first, constantly
after the mixture bubbles. (If mixture starts to stick on bottom, lower
heat slightly). Let cool slightly, then pour over first layer. Tilt pan to
cover base layer evenly. Chill in refrigerator half an hour or more till
set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
Spread over chilled second layer with spatula or blunt knife (layer will
be quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler
(or in microwave 1 – 1 1/2 minutes on High and stir). Pour melted semisweet
chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
Squeeze out horizontal lines of semisweet chocolate onto white chocolate
layer. With a blunt knife, swirl the two chocolates together to create a
marbled effect. Chill.
Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white
chocolate (this variation is easier as the middle layer and semisweet
chocolate are similar in colour.)
MAKES: approx 32 bars (they are very sweet, therefore the bars should be
small)

—–

Nutty Quinoa Salad

Recipe By : The New Basics
Serving Size : 8 Preparation Time :0:00
Categories : Vegan Ethnic
Grains Vegetarian
Asian Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups quinoa
4 cups water
1 cup golden raisins
1/2 cup sesame oil
6 scallions — sliced
1 cup peanuts — roasted
1 cup mandarin oranges — sections
4 tablespoons fresh mint — chopped
4 tablespoons orange zest — grated

1. Combine the quina and water in a large saucepan, and bring to a boil.
Reduce the heat, cover and simmer for 10 minutes. Then add the raisins and
continue cooking until al the liquid has evaporated, 5 minutes. Remove the pan
from the heat and spread the mixture out on a baking sheet. Let it cool
completely.
2. In a large bowl, combine the quinoa and raisins with all the remaining
ingredients. Toss gently and serve.

– – – – – – – – – – – – – – – – – –

Per serving: 450 Calories; 25g Fat (48% calories from fat); 11g Protein; 50g
Carbohydrate; 0mg Cholesterol; 21mg Sodium

MARSHMALLOW FONDUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Cornflour
15 fl Single (light) cream
6 oz Packet marshmallows
—–CRISPY CAKES—–
2 oz Butter
2 tb Golden syrup
2 oz Drinking chocolate
3 oz Rice breakfast cereal

Method:

To make crispy cakes, put 60 petit fours cases on 2
baking sheets. Place butter and syrup in a saucepan
and stir over a low heat until melted. remove from
heat and stir in drinking chocolate and rice cereal,
mixing well until thoroughly coated. Using a teaspoon,
spoon the mixture into petits fours cases and
refrigerate until set.

To make marshmallow cream, in a saucepan, blend
cornflour smoothly with a little cream, then stir in
remainder and add marshmallows. Cook over a gentle
heat until mixture thickens and marshmallows melt,
stirring all the time. Pour into a fondue pot. Serve
hot with the crispy cakes.

(Serves 6-8)

– – – – – – – – – – – – – – – – – –