Banana Malt

1 – 2 frozen very ripe bananas
1 – 2 Tbs Malt powder
~1 C Rice Milk (maybe more?)
1 tsp vanilla (optional)

Break or slice the banana into small chunks and put in a blender. Add
malt powder. Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks
to puree, then blend for another minute or two before adding the rest
of the rice milk and optional vanilla.

If you try to blend all the ingredients at once you’re likely to
end up with un-blended banana chunks.

This recipe is a good way to use over-ripe bananas, which we peel and
freeze when they’ve been on the counter for a bit too long.

Funnel Cakes from Bidemika

Recipe By : Bidemika
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
3 cups flour — (3 to 4)
2 cups milk
1/2 tsp salt
1/4 cup sugar
2 tsp baking powder

Beat eggs, sugar, and milk. Sift half the flour, the salt, baking
powder together, then add to the milk and egg mixture. Beat the batter
smooth and add only as much more flour as needed. Batter should be
thin enough to run thru a funnel. Keeping funnel bottom covered w/your
finger fill the funnel. Drop batter from funnel into coils or other
intricate shapes into hot oil ( 375). Serve hot with molasses, jam. or
sprinkle w/powdered sugar.

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Title: QUICK VEGETABLE STOCK
Categories: Soups, Vegetables
Yield: 1 servings

3 ea Carrots, large
1 ea Turnip, large
2 ea Stalks celery
2 ea Onions. large
2 tb Butter
3 qt Water
2 ts Salt
6 ea Large sprig parsley
1/2 ea Bay leaf
1 ts Thyme leaves

Scrub and coarsley chop carrots, turnip, celery, peel and chop
onions. Melt butter in 8-quart pan over medium heat. Add chopped
vegetables and cook, stirring occasionally, until vegetables turn
golden (about 15 minutes). Add water, salt, parsley, bay leaf, and
thyme leaves. Cover and bring to a boil. Reduce heat and simmer for
1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts
stock. You can adjust the seasoning to suit your taste by adding 2
cloves, peeled garlic, several peppercorns, or your favorite herbs.
You can freeze extra stock for future use.

MMMMM

SLOPPY TOMS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 Onion — chopped
1/2 Green bell pepper
1/2 c Water
1 Stalk celery
1 c Soy beans — chopped
1/2 c Ketchup
1/8 c Vinegar
1 t Salt
1/2 ts Black pepper
1 t Chili powder
1/2 ts Dry mustard
1 t Worcestershire sauce

Saute onions, pepper and celery in oil until tender.
Add remaining ingredients. Heat through. Serve on buns.

From Deeanne’s recipe files

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Title: SWEET AND SOUR PORK #1
Categories: Chinese, Pork
Yield: 6 servings

1 1/2 lb Pork steak or 1 lb cooked
-ham
1 tb Oil (optional)
1 cn (20-oz) pineapple chunks
-packed in its own juice
1 c Liquid – pineapple + water
1 pk Brown gravy mix
3 tb Vinegar
1/4 ts Minced ginger
1 Chopped green pepper (opt)

If you are using pork steak, freeze it just until firm
and then slice it into very thin strips. For ham, cut
into long strips about 3/8-inch on a side.

Brown meat in frying pan or wok, use oil if necessary.
Drain pineapple juice from canned pineapple into a
measuring cup and add water if necessary to get
correct amount of liquid. Add this to fry pan or wok.
Stir in brown gravy mix, vinegar and ginger. Add
pineapple and green pepper. Simmer about 10 minutes,
just until liquid begins to thicken. Serve over rice.

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Title: Chocolate Mints (Karin Brewer)
Categories: Candies
Yield: 6 servings

12 oz Chocolate chips
14 oz Can condensed milk
1 ts Peppermint flavoring

Melt chocolate and milk slowly over low heat. Stir in peppermint.
Drop by sm spoonfuls onto waxed paper. Allow to dry and set for
several hours or overnight. Store in a covered container, but do not
refrigerate.

MMMMM

IMPOSSIBLE CHEESEBURGER PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground Beef
1 1/2 c Onion, chopped
Salt
Pepper
1 1/2 c Milk
3/4 c Bisquick
3 Eggs
Sliced Tomato
1 c Cheddar cheese, shredded

1. Heat oven to 400F. Grease pie plate.
2. Brown beef and onion; drain. Stir in salt and
pepper. Spread in
plate.
3. Beat milk, baking mix and eggs until smooth, 15
sec. in blender on
high or 1 min. with hand beater. Pour into place.
4. Bake 25 min. Top with tomatoes; sprinkle with
cheese. 5. Bake until knife inserted in center comes
out clean 5-8 minutes.
Cool 5 minutes prior to serving.

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Fresh Raspberry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Fruit
Information Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Sugar
1 Tbsp Cornstarch
1 C Water
3 Oz Raspberry Gelatin Powder
5 C Fresh Raspberries
1 Graham Cracker Pie Crust, 9 Inch
Whipped Cream — Optional

In a saucepan, combine sugar and cornstarch. Add the water and bring to a
boil, stirring constantly. Cook and stir for 2 min. Remove from the heat;
stir in gelatin until dissolved. Cool for 15 min. Place raspberries in the
crust; slowly pour gelatin mixture over berries. Chill until set, about 3
hrs. Garnish with whipped cream if desired.

Yield: 6 – 8 servings

Entered into MasterCook by Reggie Dwork

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NOTES : Cal 152.3
Fat 7.9g
Carb 44.8g
Fiber 5g
Protein 2.8g
Sodium 199mg
CFF 27.1%

Arepas Fritas De Queso O Chicharron

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Columbian
Venezuelan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic arepa dough
1 c Ground chicharrones (pork ri
1 c Grated muenster cheese or

Recipe by: Denver Post – Vista Magazine Fried Corn Cakes From Antioquia
With Cheese Or Pork Rind
Knead dough with cheese or chicharrones until smooth. Shape into 4-inch
discs and deep-fry in hot oil until crispy. Drain on paper towels and
serve hot. These arepas can also be cooked on a griddle and served with
butter.

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Vegetable Pasta Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Pasta
Sauces Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Garbanzo Beans — drained and rinsed
2 Cans Plum Tomatoes — (28 oz. each)
1 Large Yellow Onion — chopped
4 Cloves Garlic — minced
1 Teaspoon Olive Oil
1 Cup Dry Red Wine
1 Tablespoon Tomato Paste
1 Large Zucchini — scrubbed chopped
1/2 Pound Mushrooms — washed sliced
1/2 Cup Fresh Parsley — chopped
1/4 Cup Fresh Basil — minced -or-
4 Teaspoons Dried Basil
1/4 Cup Fresh Oregano — minced -or-
1 Tablespoon Dried Oregano
1 Carrot — grated
1 Teaspoon Salt
1 Teaspoon Fresh Ground Black Pepper
1/4 Teaspoon Dried Hot Red Chilies — crushed (or to taste

In a large pot, saut‚ the onion and garlic in the olive oil (put the
onion in first, and add the garlic when the onion starts to look a
little translucent) for about 10 minutes.

Run the garbanzo beans and tomatoes through a blender or food
processor until they are finely chopped, but not smooth.

Add all the ingredients to the pot, and simmer, uncovered, for 45
minutes to an hour, stirring occasionally.

This sauce is great over all sorts of pasta.

Adapted by Ron Lunde, from:
Shea MacKenzie’s The Garden of Earthly Delights Cookbook

20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.

My changes were to increase the garlic, substitute a grated carrot for
the honey, add oregano and mushrooms, and use another can of tomatoes
rather than fresh tomatoes, and retain the texture of chopped
vegetables by blending only the tomatoes and garbanzos.

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