CHOCOLATE SPIDERWEB SNAPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Shortening
2 c Sugar
4 1-ounce squares unsweetened
Chocolate, melted
2 Eggs
1/3 c Light corn syrup
2 1/2 tb Water
1 t Vanilla extract
4 c All-purpose flour
2 ts Baking soda
1/2 ts Salt
Frosting
1/2 c Semisweet chocolate morsels
Frosting
6 c Sifted powdered sugar

Halloween. About 6 tablespoons warm water Paste food
coloring Cream shortening; gradually add sugar,
beating at medium speed of an electric mixer until
light and fluffy. Add melted chocolate, eggs, corn
syrup, water, and vanilla; mix well. Combine flour,
soda, and salt; add to creamed mixture, beating just
until blended. Shape dough into two 12-inch rolls;
wrap in wax paper. Chill several hours. Unwrap rolls,
and cut into 1/4-inch slices; place on ungreased
cookie sheets. Bake at 350 degrees for 10 to 12
minutes. Cool on cookie sheets 5 minutes. Remove to
wire racks to cool completely. Spread frosting over
cookies to within 1/8 inch of edge; let stand until
frosting sets.Place chocolate morsels in top of a
double boiler; bring water to a boil. Reduce heat to
low; cook until chocolate melts. Let stand until
almost cool but not set. Spoon melted chocolate into
decorating bag fitted with metal tip No. 2. For round
pattern, pipe chocolate in 5 or 6 circles around top
of cookie. Pull the point of a wooden pick across
chocolate circles from the center to the outer edge.
Repeat 8 or 10 times, spacing evenly across top of
cookie.For linear pattern, pipe chocolate in parallel
lines, about 1/4-inch apart, across top of cookie.
Pull the point of a wooden pick diagonally across
lines. Let stand at room temperature until chocolate
is firm. Yield: 6 dozen.FRO sugar and enough water to
make frosting a spreading consistency, stirring well.
Color as desired with a very small amount of paste
food coloring. Yield: 1-3/4 cups.NOTE: Dough may be
frozen up to 3 months. Slice dough while frozen, and
bake as directed.

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Title: Fresh Cherry Crunch
Categories: Desserts
Yield: 16 squares

—————————CRUNCH CRUST TOPPING————————–=
–
1 c All purpose flour
1 c Quaker Oats; uncooked
1 c Dark Brown Sugar
-firmly packed
1 c Butter

———————————-FILLING———————————-
3 c Fresh cherries; pitted
1 c Granulated white sugar*
1 c ;water
3 tb Cornstarch
1/2 ts Pure Almond Extract

———————————OPTIONAL———————————-
1 c Semi-sweet chocolate chips

* When adding chocolate chips to this recipe, use 1/2 cup granulated
sugar instead of 1 cup.

Preheat oven to 375 degrees F.

Combine the crunch crust mixture until it resembles coarse crumbs.
Pat 3/4 of the mixture into a 9 x 9 inch baking pan, reserving the
remaining crumbs for the top, and set aside.

Combine the filling mixture, except the almond extract and bring to a
boil, stirring constantly, until thickened. Let cool slightly and
stir in the almond extract.

Pour filling onto crumb mixture and, if adding the chocolate chips,
sprinkle them over the filling and top with remaining crumbs.
Bake at 375 degrees F. for about 45 minutes.

When cool, cut into squares.

Note: This is a very rich dessert!

From the personal MM recipe database of Sandy Gamble

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Garlic Chicken Pizza

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces light cream cheese — softened
1/4 cup nonfat sour cream
2 cloves garlic — mashed
1 cup boned and skinned chicken breast halves — cooked and
diced
1/2 red onion — cut in rings
1/2 tomato — chopped
1/2 cup mushrooms — sliced
1 cup mozzarella cheese — shredded
1 pizza crust — * see note

*use store bought or homemade (see recipe) your choice.
Mix together cream cheese, sour cream and mashed garlic until smooth. Spread
on pizza crust, top with chicken, onion, tomato and mushrooms and cheese.
Bake in a 350 oven for 15 minutes or until crust is done and cheese is
melted. Top with parmesan cheese.

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Title: LEMON ICE BOX PIE
Categories: Ww, Desserts, Pies
Yield: 8 servings

-Joyce Burton — PDPP83A

MMMMM—————————CRUST——————————–
16 Graham cracker squares;
-finely crushed
8 ts Margarine; melted

MMMMM————————–FILLING——————————-
2 sm Pkgs. sugar-free vanilla
-pudding
3/4 c Lemon juice; fresh
2 ts Lemon rind; grated
2 sm Pkgs. sugar-free lemon jello

Mix graham crackers and margarine; spread evenly into
9″ pie plate. Bake at 350 for 10-12 minutes. Cool.

Prepare pudding according to package directions. Bring
lemon juice and rind to a boil; dissolve jello in
lemon juice. Add this mixture to pudding and mix well.
Cool. Spoon into crust. Chill.

Each serving = 1 Br., 1 Fat, 1 Milk, 8 opt. cal.

MMMMM

Our Best BLT Chicken and Pasta Salad

Recipe By : Woman’s Day Magazine/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Chicken
Pasta Tomatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup mayonnaise or salad dressing
1/3 cup water
1 tablespoon bottled barbecue or chili sauce
1 1/2 teaspoons freeze-dried chives, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound skinless boneless chicken breast halves
2 to 3 cups pasta twists (rotini)
6 slices bacon
2 to 3 cups Boston, Romain, iceberg lettuce, torn — in bite-size
pieces
1 large tomato, seeded — coarsely chopped

Mix salad dressing with water, barbecue sauce, vinegar, chives, garlic powder
and pepper in a large salad bowl until blended. Put chicken breast halves in
6 quart pot. Add just enough water to cover. Bring to a boil. reduce heat to
Low and simmer for 8-10 minutes. until chicken is no longer pin in center.
Remove with tongs or a slotted spoon to cutting board to cool . Add enough
water to poaching liquid in pot to cook pasta, total 4 quarts. Bring to a
boil and add pasta. Cook for 9 minutes or until crisp. Drain on paper towel.
Cut in small pieces. Add hot pasta to dressing in salad bowl. Toss to coat.
Cut chicken into bite-size pieces. Add to salad bowl along with bacon,
lettuce and tomatoes. Toss gently to mix. Serve at room teperature or chill.

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NOTES : Excellent Potluck Dish. Can use colored rotini (natural, orange and
green)

Title: Carrot Slaw with Cashews
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

3 c Carrots, shredded 2 tb Lime juice
1 qt Boiling water 1/2 tb Maple syrup
1/2 ea Serrano chili, seeded 2 tb Cashew pieces, toasted
— minced 1 tb Cilantro, chopped

Place carrots in a colander. Pour boiling water over them, drain well.
Combine chili, lime juice maple syrup in a bowl whisk with a fork. Add
carrots, cashews cilantro toss to mix. Serve at room temperature or
chilled.

Yamuna Devi, “Yamuna’s Table”

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Chinese New Years Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
3 ounces Chinese noodles
7 1/2 ounces salted spanish peanuts

Melt chocolate and butterscotch bits over hot water. Add noodles and
peanuts. Drop by spoonful on wax paper. Keep minture hot while
spooning. Chill. Yield about 4 dozen.

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Grandma’s Potato Pone

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c White sugar

1 c Cane molasses

1/2 c Butter or margarine,melted

1 c Heavy cream

4 Eggs,well beaten

1/2 c Flour,all-purpose

1/2 ts Salt

1/2 ts Nutmeg

3 c Potatoes,grated raw

3 c Yams

1. Combine all ingredients, adding potatoes or yams last.

2. Turn mixture into greased ovenproof skillet; bake in preheated 350’F.

oven 30 minutes, or until done.

3. When cool, slice as you do cake.

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PORTUGUESE GREEN SOUP

Recipe By :ESSENCE OF EMERIL SHOW #EE2223
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1/4 cup olive oil, — in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and — thinly sliced
2 quarts water
6 ounces chorizo sausage, — thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems — thinly slic
e

In a medium soup pot, heat 3 tablespoons of olive oil, add onions and
garlic and cook for 2 to 3 minutes until they turn glassy, don’t let them
get brown. Add potatoes, and water. Cover and boil gently over medium heat
for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat
is rendered out. Drain and reserve. When the potatoes are tender mash them
with a potato masher right in the pot. Add sausage to the soup, and then
add the kale. Simmer for 5 minutes. Add the remaining olive oil and season.
Ladle into bowls and serve.

Yield: 6- 8 servings

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VERMONT CHEDDAR CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter — unsalted
2 sm Onion — halved, sliced
2 ts Flour — all purpose
2 sm Potatoes — 12 oz, peeled
-diced
1 c Chicken stock
4 c Milk
1/4 ts Celery seed
1/2 ts Dry mustard — English
1/2 ts Paprika, hot — Hungarian
1 1/2 c Cheddar, sharp — grated
-salt freshly ground pepper
Croutons — optional

Melt the butter in large saucepan over medium-low
heat. Add the onion; cook 5 minutes. Sprinkle the
onion with flour and stir in the potatoes, chicken
stock, milk and celery seed. Heat to boiling; reduce
the heat. Cook covered over medium-low heat 25
minutes. Stir the mustard and paprika into the
chowder. Cook, uncovered, 5 minutes. Remove from the
heat, stir in the cheese and season with salt and
pepper to taste. Serve with croutons if desired.

SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip
Stephen Schulz posted by Anne MacLellan

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