Title: Roundup Stew
Categories: Stews, Chuckwagon
Yield: 12 servings

2 lb Beef, cut in cubes the size
-of the thumb tip
6 md Potatoes (cubed)
6 md Carrots (cubed)
1 md Onion (diced)
Salt to taste
Pepper to taste

Brown meat in 8-quart tall Dutch oven, using bacon drippings. Cover
with water and slow simmer approximately 1 hour; add carrots, salt
and pepper; cook 30 minutes more; add potatoes and onions; simmer 45
minutes more, until carrots and potatoes are tender. Makes
approximately 12 servings.

MMMMM

Title: Chicken And Orange Salad
Categories: Salads Chicken Mexican Main dish Vegetables
Servings: 6

2 T Scallions Or Green Onions; *
2 T Lime Juice
1/4 t Salt
2 c Cooked Chicken; Cut Up
1 c Green Peas; Cooked
1 c Mayonnaise Or Salad Dressing
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c Fresh Cilantro;FinelySnipped
3 T Orange Juice
1/2 t Salt
1/2 t Cinnamon; Ground
1/4 t Pepper; Freshly Ground
1 x Lettuce Leaves
3 ea Oranges; **
2 ea Avocados; ***

* Finely chop the scallions or green onions including a few green tops.
** Oranges should be pared and sectioned, or can be unpared, cut into
wedges.
*** Avocados should be pared and cut into wedges.
————————————————————————–

Sprinkle the scallions with the lime juice and 1/4 t salt; cover and
refrigerate. Mix the remaining ingredients except the lettuce, oranges
and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto
lettuce. Garnish with oranges and avocados; sprinkle with scallions.

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Rum Cake

Recipe By : Norma D. Hosken
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 Grams plain flour
25 Grams cocoa
2 Lvl Tsp baking powder
100 Milliliters corn oil
100 Milliliters milk
2 eggs — separated
150 Grams soft brown sugar
1/4 Tsp salt
100 GRAMS soft brown sugar
140 Milliliters water
40 Milliliters rum

1. Sift and mix together the 5 dry ingredients. Beat together the
corn oil, milk and egg yolks. Beat the two mixtures together, like a
batter.

2. Beat egg whites until stiff. Fold into batter mix.

3. Pour mixture into a greased 20 cm cake tin, and bake at 180 oC for
40 mins.

4. When cake is cold make topping by putting the sugar and water into
a saucepan and boiling slowly for 5 mins. Remove from heat, stir in
rum and pour over cake. If this is served as a pudding then serve with
whipped cream.

Difficulty : moderate.
Precision : measure ingredients.

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Title: Corn Dance Carrot Salad
Categories: Newspaper, Vegetables, Salads
Yield: 4 Servings

1 lb Carrots
2 Ears corn-on-the-cob OR
. 2 cups corn kernels
1 bn Sage or basil leaves
1 Red or green bell pepper;
. halved, seeded sliced
1/2 ts Red chili flakes
1/3 c Vegetable oil
1/4 c Red wine vinegar
1 1/2 ts Sugar
1/4 ts Thyme; crushed
1/4 ts Rosemary; crushed
1/4 ts Black pepper
1 cn Black, red, kidney or pinto
. beans; 15oz, drained
Salad greens or sage leaves
Paprika

Trim the carrots and cut into narrow, short sticks. Remove the husks
from the corn and with a large knife, cut the raw kernels from the
cob. Hold the sage leaves together in a clump and finely slice
crosswise to get a measure of 1/4 cup, packed. Combine the carrots,
corn, sage, bell pepper and chili flakes in a bowl.

For the dressing, combine the oil, vinegar, sugar, thyme, rosemary and
pepper in a jar. Shake well. Toss the beans with 2 Tbsp dressing.
Toss the remaining dressing with the carrot salad. Spoon the carrot
salad into the center of the dinner plates with the bean salad
alongside. Trim each plate with a few green or sage leaves.

Nutritional Information per serving: 360 calories, 15g fat, 164mg
sodium, 52g carbohydrates, no cholesterol

** Fort Worth Star Telegram – Food section – 9 August 1995 **
Posted by The WEE Scot — Paul MacGregor

MMMMM

Title: WOK CAKE
Categories: Cakes
Yield: 1 servings

1 Pkg cake mix
1 9″ cake pan

Preheat wok over medium heat. Divide package cake mix
in half and mix according to recipe. Lightly grease
and flour one 9″ cake pan. Pour cake mixture into pan.
Set the pan in the wok. Cook for the time suggested in
the recipe. DO NOT LIFT LID WHILE COOKING. Cook one
layer at a time.

—–

Individual Berry Cobblers

Recipe By : COOKING LIVE CL8709
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Live Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For pastry stars:
2 Sheets frozen puff pastry — thawed
1 Large egg yolk
1 Tablespoon water
For berry mixture:
1/3 Cup water
3 Tablespoons fresh lemon juice
3 1/2 Tablespoons cornstarch
5 cups fresh blackberries — about 5 half-pints
5 cups fresh raspberries — about 4 half-pints
2 1/2 cups sugar or to taste
Accompaniment:
Ice cream

Preheat oven to 400 degrees.

Make pastry stars:
Mix together the egg yolk and water and reserve.
Lightly flour rolling pin and work surface.Roll pastry sheets
into a 14×13-inch rectangle. Using star shaped cutter (any size)
cut out 24 stars. Divide evenly,in a single layer,between 2 baking sheets,
in one layer. Place in freezer for 5 minutes.

Remove baking sheets from freezer. Brush each pastry star
lightly with some egg wash.Bake in middle and lower third of oven about 5
minutes. To bake evenly switch baking sheets and continue to bake until
stars are puffed and golden brown,about 5-10 minutes more.
Transfer to a rack and let cool completely. (Pastry stars may be made 2
days ahead.Store in a sealed plastic bag at room
temperature.)
Make berry mixture:

In a large bowl whisk the water, lemon juice, and cornstarch
until combined well. Add berries and sugar, tossing gently.
Divide berry mixture evenly into eight 1 1/2-cup shallow
ramekins.Put into 2 shallow baking pans. Bake berries in middle and lower
thirds of oven 25 minutes and cool slightly.

Top cobblers with stars and a scoop of ice cream. Serve hot or warm.

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Title: Chocolate Meringue Puffs
Categories: Cookies
Yield: 42 cookies

6 oz Semi-sweet chocolate pieces
2 Egg whites
1 ds Salt
3/4 c C and H Powdered Sugar
— unsifted
1/2 ts White vinegar
1/2 c Chopped walnuts

Melt chocolate over low heat. Set aside. Beat egg whites with salt until
foamy. Gradually add sugar beating continuously until stiff and glossy.
Beat in vinegar and vanilla. Fold in melted chocolate and nuts. Drop by
teaspoonfuls on ungreased cookie sheet. Bake in 350-degree oven 10
minutes. Cool on rack. Makes about 3-1/2 dozen cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

Title: Christmas Cookie Kringle
Categories: Cookies
Yield: 1 servings

-miles kimball
3 Hard-boiled egg yolks
4 tb Shortening
2 c Flour
1 Egg yolk
1/2 ts Cinnamon
1/2 c Sugar
1/2 ts Grated lemon rind
4 tb Butter
1/2 ts Grated orange rind
1 ts Vanilla

Your most blase’ guests’ taste buds will tingle when they sample your
Christmas Cookie Kringle P>: Through a strainer the hard-boiled eggs you
force, using the back of a spoon, of course, then combine w5with the raw
egg yolk: That’s how it’s done by the German folk. Work in the sugar,
the butter, the shortening and when it’s combined, add the flour, cin-
namon, vanilla and all of the rind: now into a ball you roll the dough,
And chill it and roll it to and fro. When it’s 1/8 inch thick you cut it
out neat, use a doughnut cutter and a cookie sheet: now paint each
cookie with unbeaten egg white And sprinkle with pistachios to add to
the delight. At 350d., 8-10 minutes you bake. And you’ll be proud of the
kringle you make.

—–

Title: FRUIT NAD NUT CLUSTERS
Categories: Candies, Holidays, Fruits, Microwave
Yield: 2 servings

12 oz Semi-Sweet Chocolate OR
1/2 c Slivered Almonds; toasted*
1/2 c Dates; chopped
1/2 c Red Candied Cherries;
8 Red Candied Cherries;

Line cookie sheets with waxed paper. In med. saucepan over low heat, melt
chips; stir until smooth. Stir in almonds, dates and cherries. Drop by
teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry
piece. Refrigerate until set. Store in airtight container in cool place.
Makes 32 candies. MICROWAVE DIRECTIONS: Line cookie sheets with waxed
paper. In 4-cup microwave-safe measuring cup, microwave chips on MEDIUM for
3-4 mins., stirring once halfway through cooking. Stir until smooth.
Continue as directed above. *TIP: To toast almonds, spread on cookie sheet;
bake at 375 F for 5-10 mins. or until light golden brown. Or, spread in
thin layer in microwave-safe pie pan. Microwave on HIGH for 3-4 mins., or
until light golden brown, stirring frequently.

—–

TWIN MOUNTAIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Sugar
1/2 ts Salt
5 ts Baking powder
2 c Flour
1 c Milk
1 Egg

Cream butter. Add sugar and well beaten egg, then dry
ingredients, alternately with milk. Bake in buttered
muffin pan for 20 to 25 minutes in 400 degree oven.

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