Title: Baked Fudge Dessert
Categories: Desserts
Yield: 6 Servings

1 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1/2 c White sugar
3 tb Cocoa
1/2 c Chopped nuts
1/2 c Milk
1 ts Vanilla
2 tb Melted shortening
—-SAUCE—-
4 tb Cocoa
1/2 c Brown sugar
1 3/4 c Hot water
1 ts Grated orange rind

Sift the first five ingredients together. Add the
nuts. Make a well in the centre and add milk, vanilla
and melted shortening. Stir lightly and pour batter
into a greased casserole. SAUCE: Measure cocoa, brown
sugar, hot water and orange rind into a bowl and beat
well. Pour over batter. Bake for 35 to 40 minutes at
350F. As this dessert bakes, the batter rises through
the rich chocolate sauce. Serve it hot with whipped
cream or vanilla ice cream. Source: Chatelaine Golden
Anniversary ch.

PHO (VIET BEEF SOUP)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef shin with bones or 2
-medium oxtails, cut up.
1 md Onion, unpeeled
5 Slices fresh ginger
1 Piece star anise
1 t Salt
2 1/2 tb Chinese fish sauce
1 Bundle medium Chinese
-vermicelli
Boiling water
1/2 lb Leftover cooked sirloin
-(or beef tenderloin or
-eye chuck), thinly sliced
3 Scallions, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced

Boil beef (with bones) or oxtails in 3 qts cold water.
Skim off foam and fat. Cover and simmer for 4 hours.
Broil onion until flesh is soft, turning often. Peel.
Add onion, ginger, anise, salt, and fish sauce to beef
broth just before it has finished simmering.
Also just before beef broth finishes simmering, drop
vermicelli into a pot of boiling water. Cook 8
minutes, remove from water, rinse in cold water, and
drain. Divide vermicelli into three equal portions and
place in 3 individual serving bowls.
Divide beef into 3 equal portions and place on top of
vermicelli in the bowls. Garnish each bowl with
scallions and 2 or 3 fresh cilantro sprigs.
Strain broth, reserving beef and flavorings. Pour one
cup broth over contents of each bowl. Sprinkle with
pepper and chiles. Serve immediately. Reserved beef,
flavorings, and extra broth can be eaten separately.

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MEXICAN STYLE SHORT RIBS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef short ribs
10 1/2 oz Beef consomme
1 1/4 oz Taco seasoning mix
1/4 c Green pepper, chopped

In large skillet brown ribs; pour off excess fat. Mix beef consomme
with dry taco mix; add green pepper. In crockpot, pour sauce over
ribs. Cover and cook on low for 6 – 8 hours.

Poke Along Crock Pot Cook Book per jean hores

Posted By Sam Waring On rec.food.recipes or
rec.food.cooking

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Title: ROSE PETAL JAM
Categories: Preserves
Yield: 1 servings

30 lg Red cabbage roses
3 lb Sugar
2 pt Water
1/2 Lemon

Take the roses and cut off the white ends. Make a syrup with the
sugar and water. Then add the juice of the half a lemon and the rose
petals. Boil until the roses crystallize, stirring frequently with a
wooden spoon. Turkish cooks keep this for years.

MMMMM

Spinach Lasagna

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Pasta Vegetables
Vegetarian Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
2 cloves garlic — minced
28 ounces canned tomatoes
1/4 cup fresh parsley — minced
1 bay leaf
16 ounces lasagna noodles
1 10 oz. pkg frozen spinach — cooked and drained
1 pound ricotta cheese or cottage cheese
1 egg
3/4 cup Parmesan cheese — freshly grated
1 teaspoon salt
1/2 pound mozzarella cheese — grated
1/2 green pepper — chopped
2 tablespoons oil
1 6 oz. can tomato paste
1/2 teaspoon oregano
1/4 teaspoon pepper

Saute onions, green peppers, and garlic in oil until golden, stirring
often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf.
Simmer uncovered for 20 minutes. Cook noodles according to package
directions and drain. Combine spinach, ricotta, egg, 1/4 cup of Parmesan,
salt, and pepper. Spoon a third of the tomato sauce in bottom of 2-quart
flat baking pan. Layer a third of the lasagna noodles, half the
spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan.
Repeat layers using half of the remaining sauce and noodles, and all
remaining filling. Top with remaining noodles, sauce, Parmesan, and
mozzarella. Cover tightly and freeze or refrigerate. Bring to room
temperature. Bake at 350 degrees, covered, for 45 minutes, uncover, and
continue baking for 20 minutes. Let stand a few minutes before cutting to
serve.
Better if made a day or two in advance.

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Title: Impossible Ham Quiche
Categories: Meats, Main dish, Pies
Yield: 1 servings

1/2 lb Mushrooms; fresh sliced
2 tb Butter or margarine; melted
4 Eggs
8 oz Sour cream; commercial
1/2 c Parmesan cheese; grated
1/4 c All-purpose flour
1 ts Onion powder
6 To 8 drops Hot Sauce
8 oz Monterey Jack cheese; *
1/2 c Cooked ham; chopped

* Shredded (2 cups) Saute` mushrooms in butter in a medium
skillet until lightly browned; drain well, and set aside.

Combine next 7 ingredients in container of electric blender;
process until well blended.

Combine egg mixture, mushrooms, cheese, and ham. Pour into a
greased 10-inch quiche dish. Bake at 350^ for 45 minutes or
until set. Quiche should be puffed and golden brown. Let stand
10 minutes before serving.

YIELD: One 10-inch Quiche

Source: Southern Living Annual Recipes, 1984 From the cookbook
files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie

MMMMM

Viennese Coffee Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Cup Instant coffee powder
1/2 Teaspoon Cinnamon
2/3 Cup Sugar
1/8 Teaspoon Each allspice,cloves — nutmeg
3/4 Cup Dry non-dairy creamer

Combine and put in an airtight container. To mix, add 4 heaping
teaspoons to 8 oz. boiling water.

– – – – – – – – – – – – – – – – – –
Do not have French Vanilla – if you receive one, would sure like to have
it. Happy drinking!

30 Little Filled Pies

3 1/4 – 3 3/4 cup all purpose
flour
1 pkg quick rise/active dry yeast
2 tablespoon sugar
1 teaspoon salt
1 cup water
1/2 cup butter/margarine
CHEESE FILLING – FOR 15 PIES
1 egg
1/2 cup ricotta cheese
2 tablespoon parmesan cheese
2 teaspoon parsley
1 cup grated mozzarella cheese
SAUSAGE CHEESE FILLING – FOR 15
1/2 lb pork sausage browned and
drained
3/4 cup grated swiss cheese
2 teaspoon mustard
1 tablespoon horseradish

In large mixer bowl, combine 2 cup flour, yeast, sugar
and salt. Heat water and butter to 120-130 degrees. Add
liquid to flour mixture and blend at low speed until
moistened; beat 3 minutes at medium speed. By hand,
gradually stir in enough remaining flour to make a soft
dough. Knead on floured surface until smooth and elastic,
3-5 minutes. Divide dough into 6 parts and place each in a
small plastic sandwich bag. Flatten to a disk shape and
let rest for 5 minutes. These disks may be refrigerated or
frozen for convience. When ready to use bring to room
temperature. For immediate use, let disks rise 15 minutes
before dividing and shaping. Divide each part into 5
pieces. Pat each piece into a 4 inch circle and place on
greased cookie sheet. Spoon about 1 tablespoon filling on
each circle. Fold half of circle over filling. Seal edge
by pressing with a fork. Brush tops with beaten egg. Bake
at 400 degrees for 12-15 minutes until golden brown.
Remove from cookie sheet. Serve warm.
FILLINGS – Combine the ingredients for the cheese
filling and thencombine the sausage cheese filling to make
the two fillings.

Notes: We used puff-pastry dough for the shells “Gimme
Lean” Vegetarian Sausage for the sausage pies and they
turned out great…

Tuna Stuffed Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Med. – Large Mushrooms — stemmed
2 Bread Slices
3 1/2 Ounce Can Tuna In Oil
3 Tablespoons Mayonnaise
1 1/2 Teaspoons Lemon Juice
2 Sprigs Parsley
Salt And Pepper — to taste
Capers

Wash mushroom caps and drain on paper towels. Place bread slices
in food processor or blender and process to make fine crumbs. Add
tuna, mayonnaise, lemon juice and parsley and puree until smooth.
Add salt and pepper.

Place mushroom caps on microwave-safe dinner-size plate.
Microwave at high for 3 minutes or until tender. Spoon tuna mixture
into cavities and microwave at high for 2 minutes, or just until tuna
mixture is very warm. Garnish with capers. Or if you prefer
microwave the caps until tender. Cool, then fill with tuna mixture and
serve cold.

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Title: RICE ARNAZ
Categories: Grains
Yield: 6 servings

1 pn Saffron
2 tb Boiling water
1/3 c Chopped onion
2 ts Oil or butter
2 c Veg or chicken broth
1 c Raw rice
2 Strips lemon peel
1 Clove garlic minced
1 ts Salt
1/4 ts Oregano
ds Thyme
ds Pepper
1/4 c Diced pimento
1/3 c Slivered almonds
1/2 c Chopped green or black
Olive

Let saffron steep in water 5 minutes. Meanwhile saute onion in oil or
butter
until tender. Stir in rice, broth , peel , garlic and seasonings. Bring to
a
boil, cover and reduce heat to simmer for 15 minutes or rice tender.Fluff
with fork and remove lemon peel. Add remaining ingrdients and cover and
cook
few more minutes until piping hot.

Recipe By :

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