Title: RUM BALLS II
Categories: Candies, Usenet
Yield: 1 Batch

4 oz Chocolate, semi-sweet
1 T Cream, whipping
2 T Rum
1 1/3 c Sugar, icing (sifted)
3 oz Chocolate vermicelli
-(or less)

Over slow heat, melt the chocolate and stir in cream
and rum. Beat in the icing sugar until mixture is
fairly stiff. Roll into small balls and coat with the
chocolate vermicelli. Place on a cookie sheet and
refrigerate for several hours.

NOTES:

* Chocolate rum truffles — My mother makes this
recipe. It is very simple and easy. Yield: makes 16.

: Difficulty: easy.
: Time: 15 minutes preparation, several hours cooling.
: Precision: approximate measurement OK.

—–

Coffee Orange Fudge Cake *

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Chocolate
Alcohol Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 package German chocolate cake mix
8 ounces Sour cream
1/2 cup Cooking oil
1/2 cup Water
4 Eggs
4 ounces Chocolate fudge pudding inst
1/4 cup Coffee liqueur
2 tablespoons Orange peel
1 teaspoon Cinnamon
12 ounces Semi-sweet chocolate chips
Confectioners sugar (opt)

Grease and flour a 10″ fluted tube pan. In a large bowl, combine the cake mix,
sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon.
Beat with an electric mixer on low speed until blended, scraping sides of bowl
constantly. Beat on medium speed for 4 minutes. Stir in chocolate chips.
Pour into prepared pan. Bake in 350~ oven for 50-60 minutes or until tested
done. Cool on wire rack.
Remove from pan. Sprinkle with confectioners’ sugar if desired.

– – – – – – – – – – – – – – – – – –

Title: Slow-Poke Jambalaya
Categories: Diabetic, Crockpot, Vegetables, Poultry, Main dish
Yield: 6 servings

1 Bell pepper,chopped 1/8 t Cayenne
1 Onion,chopped 1/2 t Salt
2 Med tomatoes,chopped 4 oz Smoked sausage,chopped
1 c Chopped celery 8 oz Chicken breast,chopped
1 Clove garlic,crushed 2 c Beef broth or bouillon
2 tb Minced parsley 1/2 lb Cooked shelled shrimp
2 t Chopped thyme leaves 1 c Cooked rice
2 t Oregano leaves,chopped

Shell shrimp, halve lengthwise.
In slow cooker,combine all ingred. except shrimp rice. Cover
cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp
cooked rice. Cover; cook on high 20-30 minutes. Source: “Crockery
Favorites” by Mable Hoffman The Hamilton Journal From Robbie
Shelton’s Database.

MMMMM

SOUR CREAM LEMON PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish

Combine sugar, cornstrach, lemon rind, juice, egg
yolks, and milk in heavy saucepan; cook over medium
heat until thick. Stir in butter and cool mixture to
room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish
with lemon twists. Store in refrigerator.
From Massachusetts Dairy Sampler by Massachusetts
Dairy Industry
Promotion, Inc.

– – – – – – – – – – – – – – – – – –

Title: Spanish Omelet
Categories: Eggs Main dish Mexican Vegetables
Servings: 4

3 c Potatoes; *
1/2 c Onion; Chopped, 1 Md.
3/4 ts Salt
1/4 ts Red Pepper; Crushed, **
2 tb Vegetable Oil
6 ea Eggs; Large, Beaten
1/3 c Milk
1/2 ts Salt
1/8 ts Pepper

* Potatoes should be peeled and finely chopped. 2 Large Potatoes
should give you the 3 cups needed.
** 1/4 tsp of crushed pequin chiles should be used where they are
available.
————————————————————————–

Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato
mixture to the skillet, cover and cook over medium heat until tender,
about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk,
the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the
skillet. Reduce the heat, cover and cook over low heat for about 8 to 10
minutes or until the eggs are nearly set. Uncover the skillet and place
under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until
the top is set.

—————————————————————————–

PARSNIP PUREE WITH GRAND MARNIER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Parsnips
Salt
1/4 c Warm heavy cream (or more)
-ÿÿMilk
5 tb Butter (or more)
Grand Marnier
Freshly ground white pepper
1 tb Minced fresh parsley

PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place
parsnips in a medium- size saucepan. Cover with water,
add a pinch of salt and bring to a boil. Cover, reduce
heat to medium and cook about 35 minutes or until the
parsnips are very tender when pierced with a sharp
knife. Drain thoroughly and puree (in a food processor
or through a food mill) until very smooth. May be
finished up to this point, cooled, then refrigerated
and reheated about 30 minutes before serving. Just
before serving, add the warm cream and the butter, 1
tablespoon at a time. Beat well. Add Grand Marnier to
taste and season with salt and freshly ground white
pepper. Sprinkle the parsley over.

– – – – – – – – – – – – – – – – – –

Title: Grilled Thai Chicken Salad
Categories: Chicken, Greensalads, Chinese
Yield: 6 servings

6 Chicken breast, boned, skind
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cilantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 T Soy sauce
1/2 T Crushed red pepper flakes

200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.

MMMMM

Title: APPLE BUTTER
Categories: Jelly/jam, Fruits, Crockpot
Yield: 5 1/2 jars

14 Apples; quartered, leave
-skin on. I use Granny Smith
-any tart firm apple will do
2 c Cider; sweet
2 c Sugar; to taste
1 1/2 ts Cinnamon; more or less
Lemon juice; optional
-use if apples are too sweet

1 use my large Crockpot for this recipe.

1. Combine all ingredients and cook in high stirring
occasionally for the first hour or so; covered. Then
remove cover and turn down to low and stir
occasionally. This is a slow process since you have
NOT precooked the apples. Will take 24 to 36 hours.
But you have NEVER tasted anything so good. I think it
is much better this way then precooking the apples. I
usually stir in the skin every hour or so but this is
not critical. You can cook during the night but I
usually do not.

2. If the skin on your apples refuses to break down,
use a hand held blender and zap it a few times. If you
don’t have one of these wonderful gadgets, then zap in
the food processor.

CANNING: You can process this in a water bath but I
usually just keep it in the fridge; it never lasts
that long. NOTE: The skin is the substance that makes
it thick along with the evaporation of the water.
Please try it with the lid of the Crockpot off. It is
better than MUSSELMANS. The grandgirls say the house
smells like Apple Pie and they love it with Peanut
Butter on bread or over cottage cheese. We always
used to bring that back from PA. Now I think I’ll take
this down. I hope you all enjoy!!!

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

—–

LAMB BRACIOLETTE PUGLIESE WITH ORECCHIETTE

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 thin slices leg or shoulder of lamb — about 4x4x1/4″
8 slices Prosciutto — paper-thin
8 2 ounce piec young Pecorino cheese
2 tablespoons fresh rosemary leaves — chopped
2 tablespoons fresh mint leaves — chopped
2 tablespoons fresh parsley leaves, plus 4 T — chopped
Salt and pepper
4 tablespoons virgin olive oil
1 medium Spanish onion — finely chopped
4 cloves garlic — thinly sliced
2 tablespoons dried hot chilies
1 cup dry red wine
3 cups basic tomato sauce — recipe follows
1 recipe orecchiette pasta
1 cup freshly grated hard pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

Using a meat mallet or cleaver blade, pat each lamb piece until it’s 1/16-inch
thick. Onto each lamb piece place one slice of prosciutto and 1 piece of
cheese. Mix rosemary, mint and 2 tablespoons parsley and divide among 8 pieces
of lamb. Season with salt and pepper and roll like a burrito to form a little
package. Tie each with 2 pieces of butcher twine.

In a heavy bottom pot, heat olive oil until smoking. Brown lamb pieces 4
at a time until golden brown all over and remove. Add onions and garlic and
cook until softened and lightly browned. Add chilies, red wine and tomato
sauce and bring to a boil. Lower heat to medium and place meat in pan with
sauces, submerging the meat halfway. Simmer uncovered for 20 to 30 minutes,
or until lamb is fork tender.

Put orecchiette into boiling water and cook until al dente, about 6 to 7
minutes, and drain.

Remove meat from sauce and toss orecchiette into sauce. Remove strings from
meat. Pour orecchiette into a large serving bowl. Place meat on top, sprinkle
with cheese and serve.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Caribe Vegetable Sancocho

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : The Global Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons canola oil
1 medium yellow onion — diced
1 medium green bell pepper — seeded diced
2 cloves garlic — minced
4 cups water
2 medium carrots — peeled diced
2 cups peeled diced yuca or dasheen
1 cup peeled diced white potatoes
1 cup peeled diced West Indian pumpkin
—OR butternut squash
1 medium yellow plantain — peeled sliced
6 whole cloves
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons dried thyme leaves
1/2 teaspoon black pepper
1/2 teaspoon salt

In a large saucepan, heat the oil

Add the onion, bell pepper, and garlic and saute‚ for about 7 minutes

Add the water, carrots, yuca, potatoes, pumpkin, plantain, and seasonings.
Cook over medium-low heat for 40 to 45 minutes, stirring occasionally, until
the vegetables are tender and stew-like. Remove from the heat and let stand
for 10 minutes.

MC_Busted by Karen C. Greenlee

– – – – – – – – – – – – – – – – – – –

Per serving: 58 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Bayou Red Beans Caribbean Heat Salad

NOTES : Sancocho is a stew of tropical root vegetables, plantains, and pumpkin.
It is the pot-au-feu of the Caribbean. The exotic ingredients (yuca, dasheen,
and plantains) can be found in Caribbean and Hispanic markets or in the
specialty produce sections of well-stocked grocery stores.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0