Title: SALATA MAROULIA (LETTUCE SALAD)
Categories: Salads, Greek
Yield: 6 servings

2 ea Heads of lettuce
4 ea Boiled potatoes
4 ea Hard-cooked eggs
1 tb Chopped dill OR anise seed
2 tb Oil
2 tb Chopped scalions
4 ts Vinegar
1 1/2 c Mayonnaise
5 ea Olives
1 tb Parsley, chopped

Wash and dry lettuce. Save hearts and tear
reamining leaves into pcs. Cut half the potatoes into
small cubes; cut the rest into round slices. Slice 2
of the eggs; crumble the yolk of the third egg. Mix
lettuce, potato cubes, scallions, and the dill or
anise seed together; blend the oil and vinegar and
sprinkle over the salad. Let this rest for 5 to 10
min., then drain off dressing.

Mix in half of the mayo. Place salad on a round
platter and cover with remaining mayo. Surround with
egg slices, potato slices and olives, and sprinkle
with parsley and crumbled egg yolk. Place in refrig.
until ready to serve.

—–

Texas Cowpoke Pintos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Southwestern
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs Pinto Beans
1/2 pound Smoked Bacon
1/2 pound Salt Pork
2 Medium Tomatoes — Contadina Italian
2 teaspoons Ground Cumin
2 teaspoons Chili Powder
1 teaspoon Ground Garlic Or 4 Pods
Crushed Fresh Garlic
2 lg Jalapeno Peppers
Salt To Taste

Wash beans thoroughly, and discard any bad ones or rocks! Place beans in pot a
nd cover with water. Bring to the boil. Pour out water. Return beans to the
pot and add fresh water to cover 2 to 3 inches (for thicker sauce use 2 inches)
. Add all other ingredients except salt. Bring to the boil again and reduce t
o simmer. If done in a crock pot it will take 8 to 10 hours. On the stove, it
will take about 6 hours. Season with salt the last hour if needed, and contin
ue cooking till done. Makes about 10 servings. Can freeze, and use later for
frijoles refrito.

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Green Grassy Cow Patties^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces Package lime jello
1 cup Hot water
1 cup Sweetened shredded coconut
1/2 pound Butter — softened
2/3 cup Firmly packed brown sugar
1/4 cup Sugar
2 Eggs
2 tablespoons Milk
2 teaspoons Vanilla
1 3/4 cups Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
2 1/2 cups Old fashioned oats
1 cup Chopped walnuts
1 cup Currants
—–TOOLS—–
2 small Bowls

lg Mixing bowl Slotted spoon Paper towels lg Spoon Cookie sheet Spatula Wire
coolling rack
With an adult’s help, preheat oven to 375F.

Mix jello and hot water in a small bowl. Stir until jello is dissolved. Add
the
shredded coconut, stir and set the bowl aside.

Beat the butter and sugars until creamy. Add the eggs, milk and vanilla and
beat again. Set aside.

Combine the flour, baking soda and salt in a small bowl. Add this to the big
bowl and stir well. Stir in oats, nuts and currants and mix.

With a slotted spoon, separate the shredded coconut from the gelatin and set
the coconut on a few paper towels to drain. Place another 2 paper towels on top
of the coconut and press, squeezing out any liquid.
The leftover jello is not needed. Add a cup of
Spoon out tablespoon sized lumps of dough and place them 1-2″ apart on an
ungreased cookie sheet. Bake 9-10 minutes until golden brown. Allow lumps
(which
should now be shaped like steaming patties) to cool on cookie sheet for 1
minute. Then, put on wire
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Title: CHINESE CHICKEN SALAD
Categories: Salads, Chinese
Yield: 1 servings

—————————SALAD—————————
2 pk Top Ramen soup mix, chicken
– 3 ounce packages
1 Small head cabbage
– chopped OR shredded
– about 8 cups
4 Green onions, chopped
– about 1 1/4 cups
1 c Toasted almonds
2 c Cooked, cut up chicken

————————-DRESSING————————-
1/2 c Vegetable oil
2 tb Rice vinegar
2 tb Sugar
2 tb Soy sauce
Flavor packets from soup
2 tb Toasted sesame seeds

To make salad, break noodles into pieces; toss with
cabbage, green onions, almonds and chicken. To make
dressing, combine oil, vinegar, sugar, soy sauce and
flavor packets from soup; mix well. Toss dressing and
sesame seeds with salad. TESTER’S NOTE: Add 1 to 2
tablespoons sesame oil and an additional 1 to 2
tablespoons rice vinegar to dressing for more flavor.

—–

Bert Greene’s Peppered Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 tablespoons Butter
2 Garlic cloves,med — fine chop
4 Onions — finely chopped
1 Bell pepper (s)
1 1/4 pounds Beef round — hamburger grind
1 tablespoon Oil — vegetable
1 1/2 pounds Beef shoulder — 2"x1/2″ strips
3 tablespoons Red chile,mild — ground
3 Tomatoes,lg — chopped
1 teaspoon Sugar
1 Bay leaves
4 Basil leaves,fresh — chopped
Thyme — dried
1/2 teaspoon Paprika
1/2 teaspoon Cayenne pepper
1/2 teaspoon Allspice
2 tablespoons Chile caribe
1 teaspoon Soy sauce
1/2 teaspoon Hot pepper sauce — liquid
6 Serrano chiles,frsh — fin chop
1/2 cup Red wine — dry
3/4 cup Beef broth
1 teaspoon Salt
1/2 teaspoon Black pepper — freshly ground
3 cups Kidney beans,cooked — drained

1. Melt 3 tablespoons of the butter in a large heavy skillet over medium heat.
Add half the garlic, half the onions, and all the green pepper and cook for 5
minutes.~ 2. Make a large well in the center of the vegetables and place the
ground beef in the center.
Raise the heat and cook, stirring and scraping the skillet with a metal
spatula. Gradually stir in the surrounding vegetables and cook until the meat
is evenly browned. Transfer this mixture to a Dutch oven.~ 3. Heat the
vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef
shoulder, a few strips at a time, over high heat until it is well browned.
Transfer the strips to a plate as they are done. Lower the heat, then wipe out
the skillet with paper toweling. Return beef strips to the skillet.
Stir in the ground chile and cook 3 minutes over low heat. Transfer to the
Dutch oven.~ 4. Melt the remaining butter in the skillet over medium heat. Add
the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes,
sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch
oven.~ 5. Stir all the remaining ingredients except the beans into the Dutch
oven. Bake, covered, in a 300′ oven for 3 hours.~ 6. Stir in the beans; bake
1/2 hour longer.~

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Tater-Stuffed Mushrooms

Recipe By : Net
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Low-Fat
Vegetables Potatoes
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound mushrooms — (30 large)
3/4 cup potatoes, mashed — made with milk
1/4 cup cottage cheese, 1/2% fat
2 tablespoons onion soup mix
1/2 tablespoon margarine, imitation

Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop
stems. 2. Combine chopped stems with remaining ingredients, except margarine.
Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan.
Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot
and bubbly. Serve immediately.

Makes 30 stuffed caps. About 15 calories each.

– – – – – – – – – – – – – – – – – –

Almond Chocolate Creme Brulee

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 8 Preparation Time :0:25
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Heavy Cream
8 Egg Yolks
1 C Granulated Sugar
1/2 C Unsweetened Cocoa Powder — firmly packed
1/2 Tsp Almond Extract
3 Oz Bittersweet Chocolate — melted
1/2 C Almonds — sliced
1/4 C (+ 4 Tsp) Brown Sugar

1. In a medium saucepan over medium heat, heat cream until bubbles start
to form around edges of pan. In a large saucepan, whisk together egg
yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture,
whisking constantly. Place over medium heat and cook, stirring constantly,
5 to 7 mins, or until mixture thickens. Temperature should be
approximately 175° to 180°F on a candy thermometer. Do not boil. Remove
from heat and add bittersweet chocolate; stir to blend well.
2. Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle
dishes. Sprinkle almonds over top, dividing evenly. Cover and refrigerate
6 hours or overnight. One hour before serving, place all dishes in
freezer.
3. Just before serving, preheat boiler. Sprinkle top of each creme brulee
with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat
and broil 1 1/2 to 2 mins, just to caramelize sugar. Watch carefully since
brown sugar burns easily. Serve immediately. Any leftover creme brulee can
be kept in refrigerator and eaten with a day.

– – – – – – – – – – – – – – – – – –

NOTES : Any bittersweet chocolate creme brulee is heavenly. You must be
certain to freeze for at least 1 hour before broiling to
caramelize the brown sugar.

Title: Mushroom Mornay Sauce
Categories: Sauces
Yield: 16 Servings

1 Can condensed Cream of
-Mushroom Soup
3/4 c Milk
1/4 ts Dry mustard
1 Egg
1/2 c Shredded Swiss cheese (2 oz)
1 tb Grated Parmesan cheese

Desired hot cooked vegetables

In 1 1/2-quart saucepan, stir soup; stir in milk and
mustard until smooth. Over medium heat, heat through,
stirring occasionally.
In small cup, lightly beat egg. Stir some hot soup
mixture into beaten egg. Stir egg mixture back into
soup in saucepan.
Over low heat, cook until mixture thickens, stirring
constantly. DO NOT BOIL! Remove from heat. Stir in
Swiss and Parmesan. Cook until cheese melts. Serve
over vegetables. Makes about 2 cups sauce.

MMMMM

Rich Chocolate Cups

Recipe By : Hershey’s Cookbook
Serving Size : 18 Preparation Time :0:00
Categories : Cupcakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BATTER:
1 1/4 cups flour
1 cup sugar
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk — or sour milk
1/3 cup oil
1 large egg
1 teaspoon vanilla extract

FILLING:
8 ounces cream cheese
1/3 cup sugar
1/8 teaspoon salt
1 large egg
1/2 cup miniature chocolate chips

OVEN: 350
Line 24 muffin cups with paper liners.

Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl.
Add buttermilk, oil, egg, and vanilla; blend well.

FILLING:
Blend cream cheese, sugar, and salt in small mixer bowl.
Add egg; beat til smooth. Stir in mini-chips.

Fill cups 1/2 full with batter. Spoon about 1 tbsp filling onto each cupcake.

Bake for about 20 minutes or til tops are light golden brown.

– – – – – – – – – – – – – – – – – –

Serving Ideas : .

NOTES : This recipe easily doubles and freezes very well……is a winner every
time!

Title: Raisin-Oatmeal Brownies
Categories: Brownies Bar cookies Travel Desserts
Servings: 8

3/4 c Oats; Quick-cooking Rolled
6 oz Chocolate Chips; Semisweet
6 T Butter Or Margarine
1/2 c Brown Sugar; Packed
2 ea Eggs; Large
1 t Vanilla
3/4 c Flour; Unbleached
1/2 c Raisins
1/4 t Baking Soda
1/4 t Salt

Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan;
set aside. In saucepan melt chocolate and butter over low heat; stir
constantly. Remove from heat; blend in sugar. Beat in eggs and vanilla.
Stir together flour, remaining oats, raisins, soda and salt; stir into
chocolate mixture. Spoon into prepared pan. Bake at 325 degrees F. about
30 minutes. Cool; cut into bars.

Makes 24 brownies.

—————————————————————————–