Title: Peanut Butter White Chocolate Candy Dreams
Categories: Candies, Chocolate
Yield: 18 servings

JUDI M. PHELPS—–
1/2 c Peanut butter — crunchy or
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds — toasted and
Finely
18 Whole natural almonds

In a small glass bowl or dish, heat peanut butter in a
microwave oven on High
30-40 seconds to soften. Mix in powdered sugar and
cream; mixture should be
stiff, not runny.

In a medium glass bowl, melt white chocolate in
microwave oven on Medium 1-1/2
to 2-1/2 minutes, stirring once halfway through
cooking time, or until melted
and smooth. Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of
each of 18 paper candy
cups 2 inches in diameter, swirling with back of a
teaspoon to make an even layer. Drop a little peanut
butter mixture on top of white chocolate in each
cup and spread around with back of spoon to make an
even layer. Spoon remaining white chocolate over
peanut butter, using back of spoon to swirl evenly.
Top each cup with a whole almond. Refrigerate until
firm. Store candies in refrigerator for up to a week.

Source: 365 Great Chocolate Desserts by Natalie
Haughton.

Shared and MM by Judi M. Phelps.
Internet: jphelps@shell. portal. com or
juphelps@delphi. com.

Recipe By :

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UNCLE’S FAVORITE BLUEBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1 c Sugar
2 c Flour
1/2 c Milk
2 ts Baking powder
1/2 ts Salt
2 c Blueberries
1 t Vanilla
2 Eggs
Sugar, for topping

Cream butter and sugar. Add eggs, one at a time. Mix
until blended. Sift all dry ingredients, add
alternately with milk and vanilla. Mash 1/2 cup
blueberries; stir into batter. Add remaining whole
berries. Grease tins or use liners. Pile batter
high. Sprinkle with sugar. Bake at 375F for 30
minutes. Makes 12 muffins.

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Title: THREE FLAVORS SOUP
Categories: Chinese, Soups/stews
Yield: 4 servings

5 c Light, clear chicken stock
10 Fresh medium shrimp (OR
1/4 lb Cooked baby shrimp)
8 Water chestnuts
2 Green onions
1 ts Salt

Preparation: Wash, shell devein shrimp. Slice
water chestnuts into thin circles. Mince entire green
onions. Bring stock to boil with onions water
chestnuts. Add shrimp salt. Taste correct salt if
necessary. Return soup to boil. Serve.

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Title: APRICOT SAUCE
Categories: Desserts, Sauces
Yield: 1 cup

1 c Apricot jam
2 T Orange juice
1/2 t Brandy flavoring

Mix all together. Serve hot or cold over crêpes, ice cream, cake or
whatever.

MMMMM

Title: POLSKA KIELBASA POTATO SOUP
Categories: Ethnic, Potatoes, Soups ste, Kid friendl
Yield: 6 servings

2 c Onion — chopped
3 Carrots — chopped
1/4 c Butter
3 lg Baking Potatoes — *see
: note
6 c Chicken Broth
3/4 lb Polska Kielbasa — **
: chopped (note)
2 c Milk

In a Dutch oven, saute onion and carrots in butter
till onion is tender. Add potatoes and broth. Bring to
a boil. Reduce heat; simmer till vegetables are
tender, about 25 minutes. Remove from heat. Puree at
least half of mixture in blender (more blended makes
creamier soup). Return to saucepan. Add milk and
sausage. Cook over low heat till sausage is heated
through.

Recipe By : Hillshire Farms

From: Jim And Joni Jones

Clam Chowder – From A New England Famous Restaurant

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork — diced
1 Lg Onion — thinly sliced
3 Med Potato — peeled and cubed
3 Cups Milk
1 Quart Clams — chopped
1/8 Pound Butter
Salt Pepper
1 1/2 Cups Water

Cut salt pork into small dices and render in a sauce pan. Reserve the
cracklings. Cook in the fat the onion thinly sliced until golden. Bring
the water to a boil and cook potatoes, (peeled and cubed), for 10
minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then
add milk, cracklings, potatoes, onion, butter, salt pepper to taste.
Serve in soup bowls with dot crackers.

From: Charlotte Grunwald’s Private Collection of Authentic New England
Cooking

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NOTES : This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It’s
excellent, but a bit on the expensive side.

Le Latini’s Tiramisu

Recipe By : Jason McDonald
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Double Strength Espresso
1/4 c Amaretto
2 c Mascarpone Cheese
1/2 c Sugar
25 ea Italian Amaretto Biscuits
2 tb Cognac
20 ea Savoyarde Biscuits
7 ea Eggs — separated
1 ea Bitter Chocolate Square

* The mascarpone cheese should be whipped until fluffy. Grate the bitter
chocolate square. In a shallow bowl, mix together coffee, cognac and half
of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and
immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar
side up. Reserve leftover espresso mixture. A layer of coffee dipped
biscuits should cover the bottom of dish. Beat egg whites until they hold
peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar
and continue beating until all of the sugar has been incorporated. Add the
mascarpone cheese. Stir in grated chocolate and remainder of the amaretto.
Gently fold in stiffly beaten egg whites. Spoon the mixture over the
Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and
place them on the cheese mixture. Serve chilled. Serves 14. ~-

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ARROZ DE POLVO (OCTOPUS RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Octopus
1 c Red wine
3/4 c Olive oil
1 Onion — chopped
2 Garlic clove — finely chopped
3 Tomato — skinned chopped
1 lg Bell pepper, green — chopped
Salt — to taste
Pepper — to taste
Chilli powder — to taste
1 lb Rice, short grain

Precook octopus in red wine with a little water. The
octopus will exude liquid so that you are likely to
end up with more cooking liquid at the end. Retain
this and add water to make it up to 2-1/2 cups. Cut
the drained octopus into small pieces.

Heat olive oil in a large saucepan; add a chopped
onion and cook gently, stirring, for 2 or 3 minutes.
Add garlic, tomatoes, and pepper. Season with salt,
pepper and chilli powder to taste. Cook for a few
minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add rice (preferably a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

From Meryl Constance’ column in the Sydney Morning
Herald,
Recipe courtesy of Mark Herron
Fidonet COOKING echo

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Cheese And Herb Spread.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces 120 g Low fat soft cheese.
1 teaspoon Garlic puree
2 ounces 60 g mature cheddar cheese
Finely grated.
2 teaspoons Chopped fresh chives.
2 teaspoons Chopped fresh parsley.
2 tablespoons Low fat natural yogurt.
Black Pepper.

1. In a medium sized bowl mix together the soft cheese and garlic puree if
using. Add the cheddar cheese, chives, parsley and yogurt, beating together
until combined. Season with a little black pepper.

2. Use as a spread for bread, crisp breads or pitta bread or as a toast
topping and grill until bubbling.

3. Keep covered in the fridge and use within 3 days. It may be frozen for
up to 3 months.

Preparation 10 minutes Makes 4 portions 115 calories per serving.

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Title: MEAD BY EUELL GIBBONS
Categories: Alcohol, Beverages, Honey
Yield: 1 gallon

1 ga Water
4 lb Honey
6 Cloves
2 Sticks cinnamon
Juice peel from one lemon
1 ts Activated dry yeast

In a large nonreactive pot, add the next four ingredients to the
gallon of water. Boil all together for 30 minutes, then strain into
a crock that will hold it with a little room to spare. When cooled,
add the yeast, dissolved in some of the liquid. Allow to ferment in
a cool place – 55 degrees is ideal – until it ceases bubbling and the
liquor clears, then bottle, cap tightly and store in a cool, dark
cellar. It should not be used for at least a month, and longer is
better.

Mead unlike many other drinks, does not improve with really long
aging, so it should be consumed within a year of the time it was
made. ;+}

*** Stalking the Wild Asparagus — by Euell Gibbons ***
* Van Rees Press, New York 1962 *

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