Title: Praline Pecan Crunch
Categories: Snacks
Yield: 1 batch

8 c Cereal (Quaker Oat Squares,
Wheat Chex, etc.) 16 oz. pkg
2 c Pecan halves
1/2 c Light corn syrup
1/2 c Firmly packed brown sugar
1/4 c Margarine (1/2 stick)
1 ts Vanilla
1/2 ts Baking soda

Preheat oven to 250 F. Combine cereal pecans in 13″ X 9″ pan.
Combine corn syrup, brown sugar, margarine in 2 cup microwavable
bowl. Heat on high 90 seconds. Stir. Heat high 30 – 90 seconds
more or until STARTS boiling. Stir in vanilla soda. Pour over
cereal. Coat evenly. Bake 1 hour, stirring every 20

This is the great Christmas mix Mom Jeannie made 1994.
I couldn’t stop eating it!!!

MMMMM

1 10-oz package frozen black-eyed peas
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green bell pepper
1/4 cup chopped red onion
1 Tbsp chopped fresh jalapeno pepper
2 Tbsp chopped parsley
1/4 cup FF Italian dressing

Rinse and drain peas. [Thawed, I assume] Mix with other ingredients.

Title: Panocha Walnuts
Categories: Candies
Yield: 1 batch

1 c C H Brown Sugar
1/2 c C H Granulated Sugar
1/2 c Water
1/4 ts Salt
1 ts Vanilla
2 1/2 c Walnut halves

Combine 1 cup C H Brown Sugar, 1/2 cup C H granulated Sugar, 1/2 cup
water, 1/4 teaspoon salt in 3-quart saucepan. Slowly bring to a boil,
stirring occasionally until sugar dissolves. Boil slowly to 246 degrees
(firm-ball stage). Remove from heat. Add 1 teaspoon vanilla and 2-1/2
cups walnut halves; stir until nuts are coated and sugary. Quickly spread
on waxed paper or foil and separate nuts with two forks. Let cool.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: Cowboy Cookies, Kansas Style
Categories: Cakes and c, Mc
Yield: 60 servings

2 c Flour
1/2 ts Salt
1 ts Baking Soda
2 ts Baking Powder
1 c Shortening
1 c Granulated Sugar
1 c Brown Sugar
2 Eggs
2 c Rolled Oats
1 ts Vanilla Extract
12 oz Chocolate Chips
1 c Chopped Nuts — optional

Sift flour, salt and baking soda together. Blend
shortening and sugars. Add eggs. Beat until fluffy.
Add flour mixtur and mix well. Add oats last, then
vanillla and chocolate chips. Nuts may also be added,
if desired. Dough will be crumbly. Drop from teaspoon
onto greased cookie sheet. Bake at 350 F about 10-12
minutes, until brown.

Makes approximately 5 dozen cookies.

Recipe By :

From: Kmeade@ids2.Idsonline.Com (The Me

—–

New Mexican Pork And Green Chili Stew

Recipe By : Gourmet magazine December 1992
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium onions — chopped
8 garlic cloves
3 tablespoons vegetable oil
4 1/2 pounds boneless pork shoulder — trimmed of excess
— fat and cut into,
— 1-inch pieces
5 pounds frozen roasted new mexican green chilies* — thawed,
peeled if
— necessary, seeded,,
— and chopped
7 cups water
2 teaspoons salt
1 1/2 pounds boiling potatoes

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in
the oil over moderate heat, stirring, until the onions are softened, add the po
rk, the chilies, the water, and the salt, and simmer the mixture, uncovered, ad
ding more water if necessary to keep the pork barely covered, for 1 1/2 hours.

Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are c
overed by the cooking liquid, and simmer the mixture, stirring occasionally, fo
r 30 minutes, or until the pork and the potatoes are tender. Stir in the remai
ning 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minut
es. The stew may be frozen or made 3 days in advance, cooled, uncovered, and k
ept covered and chilled.

Notes: Can be prepared in 45 minutes or less.

Makes about 14 cups.

MC formatted by Barb at PK using MC Buster 2.0f SNT on 7/1/98

By “Barbara E. Price” on Jul 5, 1998.

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Cafe Brulot

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

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

1 tb Brown sugar

1 Cinnamon stick

5 Whole cloves

1 Lemon rind,thinly slivered

1 Orange rind,thinly slivered

2 Thin slices lemon

1 Thin slice orange

1/2 c Orange-flavored liquer

1/4 c Brandy

3 c Louisiana coffee w/chicory

Lemon rind curls

Orange rind curls

1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or

medium skillet; heat until sugar begins to dissolve.

2. Add citrus slices, liquer and brandy; heat.

3. Half fill a metal ladle with some of the hot liquid and carefully

ignite.

4. Add to mixture in pan to ignite, ladling to distribute flavors.

5. When flame dies, add coffee; heat.

6. Serve in demitasse cups; garnish with curls of lemon and orange rind if

desired.

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1 lb of spinach linguini or fettucini (dried)
1 lb small scallops, or large ones cut in quarters
1/2 cp fresh parsley, chopped
2-3 cloves garlic, minced
1/2 cp white wine
2 large tomatoes, chopped
1 tbs olive oil
1/4 cp pine nuts, toasted (optional)
fresh shredded or grated parmesan (optional)

Toast the pine nuts in a non-stick pan over medium heat for a few minutes,
stirring often, until lightly brown. Boil water for pasta, and add pasta-
cook until al dente- in the meantime, lightly cook the garlic in the olive oil,
often. Remove them to warm plate. Add tomatoes and wine to pan, and simmer
for a couple of minutes-let this reduce slightly. Add scallops and parsley,
and you could add the juice of a lemon here if you wanted, and heat through.
Serve over pasta, and top with pine nuts and cheese if desired. The sauce
is very light, but the dish is very filling and makes 6 generous servings.

Title: ORANGE SAUTERNE JELLY
Categories: Condiments
Yield: 6 servings

INGREDIENTS:
3 1/2 c Fresh orange juice, strained
1 1/2 c Good quality sauterne
1 ts Fresh lemon juice
3 1/4 c Sugar
1 Box powdered light fruit
-pectin
6 Sprigs fresh tarragon,
-optional

Servings: makes 6 – 1/2 pint jars Notes: Sauterne may be replaced by
other white wines in this sweet tart jelly. The flavor lends itself
for use both as a spread on breads and as a meat glaze. It can also
be reheated for use as a dessert sauce on ice cream, sliced oranges,
or berries.

DIRECTIONS: Place orange juice, sauterne, and lemon juice in heavy
saucepan. Mix together 3/4 cup sugar and the powdered light fruit
pectin. Add to wine mixture. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining
sugar. Bring to a rolling boil, stirring constantly. Boil for 1
minute. Remove from heat and skim off foam with metal spoon.
Immediately pour into hot sterilized jars, add optional sprigs of
tarragon, if desired, and vacuum seal (hot water bath method, or can
be refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin

MMMMM

Title: WILTON CHOCOLATE BUTTERCREAM ICING
Categories: Desserts, Cakes, Frostings, Wilton
Yield: 3 cups

1 t Clear vanilla extract*
4 T Water
1/2 c Shortening
1/2 c Butter
3 oz Melted bittersweet
-chocolate
1 T Wilton Meringue Powder
1 lb Sifted powdered sugar
-(approx 4 cups)

*Note: Clear butter clear almond extracts can be included with
or substituted for the vanilla. Flavorings can be up to a total
of 2 t.
DIRECTIONS:
Sift the powdered sugar and meringue powder into a large mixing
bowl and set aside. Cream shortening, butter, flavorings and
water. Gradually add sifted dry ingredients and mix on medium
speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so until creamy.

—–

DAUBE DE QUEUE DE BOEUF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MARINADE AND OXTAIL—–
4 Cloves — whole
500 g Onions — peeled and
– quartered
1 Head of garlic — cloves
– peeled and halved
250 g Shallots — peeled
500 g Carrots — peeled, into
– 2 cm (3/4 in) slices
2 1/4 l Red Wine — such as Cote de
– Provence
1 bn Parsley — fresh
4 Bay leaves
1 bn Thyme — fresh
1 t Peppercorns — black
2 1/2 kg Oxtail — into 10 cm
– (4 in) pieces
—–STEW—–
300 g Salt pork — cubed
500 g Carrots — peeled, into
– 2 cm (1/4 in) slices
Salt
Pepper — black
—–FOR SERVING—–
Salt — coarse
250 g Rigatoni — or large macaroni

Oxtail is one of the most economical and most
flavorful cuts of meat, and one that takes well to
marinating for days in a hearty mixture of red wine,
herbs, and vegetables. The longer you marinate the
mixture, the more flavorful it will be, but be sure it
marinates at least 3 days. Oxtail is also a fatty cut
~- give yourself plenty of time to allow the stew to
cook and then cool, so all the fat can be skimmed off.
Serve this with thick noodles in warmed soup bowls,
accompanied by a tossed salad, and of course, a robust
red wine. Stick a clove into 4 onion quaters. Place
all of the marinade ingredients through the
peppercorns in a large nonreactive casserole. Add the
oxtail pieces. Cover and refrigerate for up to 5 days.
Remove the pan from the refrigerator from time to time
to stir and evenly distribute all the ingredients. The
day before you plan to serve the stew, remove the
casserole from the refrigerator. Remove the pieces of
oxtail from the marinade and drain well. In a heavy
skillet, brown the salt pork over medium-high heat
until evenly browned. Add the pieces of oxtail, in
batches, and brown on allsides. Return the oxtail and
salt pork to the marinade, adding, if necessary,
enough water to cover generously. Bring to a simmer
over medium heat. Carefully skim any impurities or
grease that rise to the top. Simmer, keeping the
mixture bubbling gently, until the meat is falling off
the bone, at least 2 to 2 1/2 hours. Remove from the
heat to cool. Cover and refrigerate overnight. The
next day, use a small spoon to remove and discard all
the fat that has solidified on top of the stew. Add
the fresh carrots, salt, and pepper, and cook again
until the mixture is heated through, checking for
seasoning from time to time. To serve, bring a large
pot of water to a boil. Add salt and the pasta. Cook
the pasta just until firm. Drain well. Evenly divide
the pasta among shallow soup bowls. With a two-pronged
fork, carefully remove the pieces of oxtail from the
stew. Drain, and place on a carving board. Remove the
meat in big chunks, and place them on top of the
pasta. Carefully spoon the sauce and the vegetables on
top of the meat, sprinkle with just a bit of coarse
salt. Serve immediately.

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