RALPH’S RETCH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crs Kids
Hlween Gross

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Box strawberry jello
40 Ice cubes
2 cn (12 oz) strawberry soda
—–TOOLS—–
Mixing bowl
Shallow 9×12 pan
Butter knife
Blender
Spoon
Tall glasses
Iced tea spoons

Prepare jello according to package directions. Pour
into shallow pan and chill until firm, about 3 hours.

Using a dull knife, make as many cuts as possible
across the length and width, forming tiny cubes.

With an adult’s help, grind ice cubes in a blender.

Spoon alternating layers of crushed ice and gelatin
pieces into tall glasses, filling them about 2″ away
from tops. Slowly pour soda into each glass unti
lfull, then stir gently. Serve retch with ice tea
spoons, so your guests can get at every chilly glob

Sicko serving suggestion: Almost any cooked food can
look like puke if you grind it for a few seconds in a
blender. And it makes for a tasty sandwich spread!)

From the Book: Gross Grub by Cheryl Porter Random
House ISBN 0-679-86693-0

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Title: Decorator Frosting
Categories: Frosting, Cakes, Easter
Yield: 1 servings

1 Stick margarine
2/3 c Shortening
1 lb Confectioners’ sugar
1 t Vanilla extract
1/2 t Almond extract

Cream margarine and shortening with electric mixer. Add confectioners’
sugar and mix well. Add vanilla and almond extract and continue to
beat for several minutes until almost white. When ready to pipe
through pastry tube, thin slightly with water or milk, added a
tablespoon at a time. Mix in tint, as desired.

Makes 4 cups.

Texturing: Use knife to make swirls, fork to make lines, or pastry bag
with basketweave tip. If desired, pipe rosettes around base of cake
for a finished look. For Easter basket “grass,” tint shredded coconut
green with liquid food color mixed with water. Scatter jelly beans
around the basket or decorate with brightly dyed eggs.

MMMMM

SPICE CAKE (12% CFF)

Recipe By : Have Your Cake and Eat It, Too
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Butter-flavor no stick cooking spray
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup granulated sugar — divided
2 tablespoons canola or safflower oil
1/3 cup dark corn syrup
1/2 cup apple or orange juice
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
3 large egg whites — at room temperature
Pinch of cream of tartar
Confectioners’ sugar or Vanilla Icing
Glaze

1. Position a rack in the center of the oven and preheat it to 350F. Coat a
9-inch (6-cup) Bundt or plain tube pan (preferably nonstick) with cooking
spray. Dust with flour, being sure to coat the tube and tap out excess flour.

2. Sift together the flour, cornstarch, baking powder, baking soda, salt,
and spices into a large bowl. Stir in 3/4 cup of the sugar.

3. In a small saucepan, combine the oil, corn syrup, and fruit juice, and
stir over medium heat just until well blended. Remove from the heat.

4. Make a well in the center of the flour mixture, and pour in the warmed
corn syrup mixture. Whisk to combine, then beat in the applesauce and
vanilla extract.

5. In a grease-free bowl, combine the egg whites and cream of tartar, and
whip with an electric beater on medium speed until foamy. Gradually add the
remaining 1/4 cup sugar, and whip until the whites are stiff but not dry.
Stir about 1 cup of the whipped whites into the spice batter to lighten it.
Then gently fold in the remaining whites.

6. Spoon the batter into the prepared pan, and smooth the top. Bake for
about 35 minutes, or until the top feels springy to the touch and a cake
tester inserted in the center comes out clean. Do not overbake.
7. Cool the cake in the pan on a wire rack, for about 10 minutes, then top
with another rack, invert, and remove the pan. Allow the cake to cool
completely. Serve it plain, or sift on a little confectioners’ sugar or top
with Vanilla Glaze.

YIELD: 10 servings

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NOTES : Cake keeps for several days at room temperature, well wraped. It can
be wrapped airtight and frozen.

Nutritional Analysis per serving:
225 calories
3 g protein
3 g fat
0.2 g satfat
47 g carbohydrate
152 mg sodium
0 mg cholesterol

MUSHROOM BARLEY MISO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
1 lg Onion, chopped
1 t Thyme
12 oz Mushrooms, chopped
1 tb Pot barley, washed
1 1/2 pt Water
1 t Miso
1 sm Garlic clove, crushed
1 t Salt
Soy sauce to taste
Parsley, chopped

Heat oil in a large pot saute the onions thyme.
After 5 minutes, add the mushrooms cook for another
2 minutes. Add the barley water bring to a boil.
Reduce heat, cover simmer for 1 to 1 1/2 hours.
Blend 1/4 pint of the soup in a blender with the miso,
garlic, salt soy sauce. Pour the blended soup back
into the soup pot, mix well, reheat serve garnished
with lots of chopped parsley.

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Title: Scotch Shortbread 2
Categories: Cookies
Yield: 35 servings

1 c Butter
3/4 c Powdered sugar (c h)
1/2 ts Almond extract
2 1/2 c All-purpose flour
1/4 ts Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

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Oatmeal Chippers

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1/2 cup milk
2 teaspoons vanilla
6 ounces chocolate chips
1/2 cup nuts — chopped
6 cups Oatmeal cookie mix

Stir eggs, milk and vanilla into cookie mix; add chocolate chips and
nuts. Drop by teaspoons about 2″ apart onto baking sheets. Bake in 350
degrees overn 12 to 15 minutes. Makes 4 dozen.

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Title: Espresso-Hazelnut Cheesecake
Categories: Desserts, Cheesecakes, Cakes
Yield: 14 servings

8 1/2 oz Butter biscuit cookies
1/2 c Hazelnuts; toasted husked
2 tb Sugar
1 ts Cinnamon; ground
5 tb Unsalted butter; melted
2 lb Cream cheese; room temp
1 1/4 c Sugar
4 lg Eggs
1 c Sour cream
1/2 c Whipping cream; chilled
2/3 c Whipping cream; chilled
3 tb Instant espresso powder
2 tb Water; warmed
2 ts Vanilla extract
3/4 c Hazelnuts, dry-roasted;
-coarsely chopped
Chocolate covered espresso
-beans

Recipe by: Bon Appetit Magazine
For crust: preheat oven to 350°F. Generously butter bottom and
sides of 9″ diameter springform pan with 2 3/4″ high sides. Wrap
outside of pan with double layer of foil. Finely grind cookies,
hazelnuts, sugar and cinnamon in processor. Add butter; process
until moist clumps form. Press crumb mixture onto bottom and up sides
of pan. Chill while preparing filling.

For filling: using electric mixer, beat cream cheese in large bowl
until smooth. Add sugar and beat until well blended. Add eggs 1 at
a time, beating just until blended and scraping down sides of bowl
after each addition. Beat in sour cream and 1/2 cup cream. Stir
espresso powder and 2 tblsp warm water in small bowl until powder
dissolves. Add to filling and beat until blended. Beat in vanilla.
Stir in nuts. Pour filling into prepared pan. Place pan in large
baking pan. Pour enough hot water into baking pan to come halfway up
the sides of the springform pan.

Bake cake until top is puffed and centre is almost set, about 1 1/4
hours. Turn off oven; open door slightly . Let cake stand in oven
with door ajar 1 hour. Remove pan from water and transfer to rack.
Cool. Wrap in foil and chill overnight. (can be made 3 days in
advance)

Run small knife around sides of pan to loosen cheesecake. Remove pan
sides.

Beat 2/3 cup cream until stiff peaks form, using a large star tipped
bag, pipe around top edge. Decorate with Espresso Beans.

MMMMM

Title: SOUR CREAM MARINADE FOR CHICKEN
Categories: Marinades, Chicken
Yield: 1 servings

1 pk Italian Salad Dressing Mix
2 tb Water
2 tb Lemon juice
1/2 c Sour cream
1/2 c Salad oil

**This delicious marinade makes enough for 3 lbs
chicken parts.**

In a bowl, blend together salad dressing mix, water,
and lemon juice. Add sour cream and combine
thoroughly. Slowly add salad oil, whipping until
creamy. Marinate chicken pieces for about 2 hours.
Bake in moderate oven until tender.
Source: Creative Home Cooking #425
: By Mona Brun

From the collection of K. Deck

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Title: LIME-GINGER MARINADE
Categories: Marinades
Yield: 4 servings

6 tb Lime juice
3 tb Honey
2 tb Rice wine vinegar
2 tb Olive oil
1 1/2 ts Chopped cilantro
1 ts Grated ginger root
1/4 ts Red pepper flakes

Whisk all ingredients until combined.

—–

Title: Frosted Lemon Treats
Categories: Cookies
Yield: 9 servings

1/2 c Margarine or butter;
-softened
1/4 c Sugar
3 tb Milk
1 ts Grated lemon peel
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
Lemon frosting
Lemon frosting
3 tb Margarine or
Butter; softened
3/4 c Powdered sugar
1 ts Lemon juice

Recipe by: Betty Crocker’s Microwave
1. Grease bottom only of square dish, 10 X 6 X 1/2 inch. Mix margarine,
sugar, milk, lemon peel and egg in medium bowl. Stir in flour, baking
powder and salt. Spread evenly in dish.
2. Microwave uncovered on high 3 to 4 minutes, rotating dish 1/2 turn
after 2 minutes, until no longer doughy; cool. Frost with Lemon Frosting.
Cut into about 2 X 1-1/2-inch bars. 18 BARS; 130 CALORIES PER BAR.
LEMON FROSTING
Beat all ingredients until smooth.

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