GHOUL-ADE OVER GOPHER GUTS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Cherry gelatin powder — or
10 Lemons
–or 2 cups bottled lemon ju
7 c Water
1 c Sugar
Green food coloring

Recipe by: Creepy Cuisine, Lucy Munroe
Prepare a bowl of gelatin dessert according to
the directions on the package. Chill in the freezer
for 45 minutes, or until partially set. While the
gelatin cools, squeeze the juice from the lemons into
a pitcher, being careful not to include any seeds. Add
the 7 cups of water to the lemon juice. Stir. Add
the sugar and stir again. Add green food coloring
until Ghoul-ade is the desired shade. Pour Ghoul-ade
into individual glasses, then spoon partially set
gelatin gopher guts into glasses. Include long spoons
when serving this drink to help your guests eat their
guts out!

Penny Halsey (ATBN65B).

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Title: GOODY CAKE
Categories: Cookies, Desserts, Cakes
Yield: 24 servings

1 pk Yellow cake mix
1 c Nuts
1 Stick butter/margarine
1 pk Powdered sugar (1 lb box)
1 pk Cream cheese

Mix together cake mix, nuts and butter. Press into
13×9 pan to form bottom layer. Mix together powdered
sugar and cream cheese. Blend thoroughly. Spread
over the top of bottom layer. Bake at 350* for 40-45
minutes, until golden brown. Cool and cut into small
squares. Nuts can be omitted if you prefer.

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Title: Baked Macaroni Cheese
Categories: Pasta
Yield: 1 servings

2 lb Bag of elbow macaroni,
-cooked
-butter or margarine
2 Eggs, well beaten
-can of evaporated milk (or
-whole milk)
8 oz *each* of medium cheddar,
-monterey jack, and colby,
-grated

In 9×13″ pan, spray with Pam. Spread half of cooked macaroni in pan.
Sprinkle half of each cheese on top, using monterey jack in middle.
Dot with butter, and pour half of egg on top. Pour evaporated milk on
top (maybe about 1/4 – scant 1/2 of can). Repeat.

Bake at 350-375F until cooked throughout, and top is brownish.

Very rich, but delish. Freezes well.

From: Nancy Bird Date: Fri 11 Ma

MMMMM

Tomato Bisque

Recipe By : Donna St. George – NY Times -8-20-97
Serving Size : 4 Preparation Time :0:45
Categories : Soups Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
1 stalk celery, — finely chopped
1 clove garlic — minced
2 pounds ripe tomatoes, peeled — coarsely chopped
5 leaves fresh basil — torn into pieces
1 sprig fresh thyme, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons dry red wine
freshly ground black pepper — to taste
1 cup light cream
2 teaspoons cheddar cheese — finely gratedj
Croutons for garnish

1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
n.

2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
0 minutes.

3. Puree the mixture in batches in a blender or food processor. Return to pot,
and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
ng of cheddar cheese and croutons.

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NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0

Focaccia Florentine

Recipe By : Family Circle 1-7-97
Serving Size : 12 Preparation Time :0:25
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp olice oil
2 10 oz pkg frozen chopped spinach — thawed/sqeeze dry
3 oz Canadian bacon — diced
1 1/4 tsp salt
3 c all-purpose flour
1 env quick-rise yeast
1 c water
1 1/2 c shredded Fontina Cheese

Heat 2 tablespoons oil in skillet. Add spinach, bacon and 1/4 tsp salt;
saute until softened, 5 minutes. Remove from heat. Combine 1 cup
flour, yeast and remaining salt in bowl. Heat water and remaining oil
in saucepan until very warm (125-130 degrees). Gradually beat water
mixture into flour mixture. Beat in 1 1/2 cups flour with wooden spoon,
1/2 cup at a time, to make soft dough. Knead dough on floured surface
until smooth and elastic, 10 minutes, working in remaining flour as
needed to prevent sticking. Shape into ball. Cover; let rest 10
minutes.

Roll dough out on floured surface into 15×11-inch rectangle. Fit in
greased 15x11x1- inch jelly-roll pan, gently pushing dough up into
corners. Wtih finger, make indentations all over surface of dough,
pressing almost to bottom of pan. Scatter spinach over top. Sprinkle
with cheese. Cover with plastic. Let rise in warm place until almost
doubled in bulk, 30 minutes.

Bake in 400 oven for 20 to 25 minutes, until lightly browned. Cut into
12 pieces. Serve warm.

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KVASIVSKA SELIANSKA (VILLAGE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Beef or pork stock
1 c Sour cream
1 Egg
2 tb Flour
3/4 c Mashed potatoes
1 t Dill, fresh — chopped
2 c Sauerkraut juice
1/2 c Rye bread croutons

Bring stock to a low boil, add the sauerkraut juice.

Mix the sour cream, flour, and egg. Add some of the
boiling stock-juice to the pot and simmer for 4
minutes. Add the mashed potatoes and sprinkle in the
dill. Cook for 3 more minutes. Serve in bowls and
sprinkle the croutons liberally.

ORIGIN: Lissa Dwornikov,
Liev-Ukraine, circa 1996
per Don Houston

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THE ESSENCE OF EMERIL*

Recipe By : http://www.foodtv.com
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

*EMERIL’S CREOLE SEASONING (BAYOU BLAST) Combine all ingredients
thoroughly. Yield: 2/3 cup.

A complete 4-pack set of Emeril’s special seasonings is available for
$25.95 plus S H. The set includes Bayou Blast (4 ozs), Southwest Spice
(4.2 ozs), Rustic Rub (4.7 ozs), and Vegetable Dust (5.3 ozs). Please
call
1-800-863-0052 if you wish to order.

Formatted by Olivia Liebermann

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Chili Con Carne

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

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

2 tb Olive oil

1 1/2 lb Lean ground beef

2 Onions, chopped

1 Garlic clove, crushed

2 Celery stalks, chopped

2 ts Hot chili powder

1 ts Cumin seeds

1 cn Tomatoes (14 oz)

2 tb Tomato paste

1 cn Red kidney beans, drained

-(15 oz)

Salt to taste

Steamed rice

Sour cream

Diced avacado

Onion slices

Fresh italian parsley sprig

-(opt)

Preheat oven to 350’F. (175’C.). Heat oil in a flameproof casserole dish.

Add ground beef, onions, garlic and celery and fry gently 5 minutes,

stirring occasionally.

Add chili powder and cumin and cook gently 2 minutes. Add tomatoes and

break up with a spoon. Stir in tomato paste and kidney beans. Bring to a

boil, stirring frequently.

Cover and bake in preheated oven 1 hour, stirring occasionally. Season

mixture with salt. Spoon chili over individual bowls of rice and top each

serving with sour cream, avacado and onion. Garnish with parsley sprig, if

desired.

NOTE: For fierier flavor, increase chili powder to 1 tablespoon. To prevent

avacado discoloring, toss in lemon juice.

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Title: Eggs Baked in Sour Cream
Categories: Cheese/eggs Londontowne
Servings: 4

1 3/4 c Sour cream 1/2 c Dry bread crumbs
1/4 c Butter 6 ea Eggs
1 x Parmesian cheese, grated

In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the
butter. Slide raw eggs into this. Cover with remainder of ingredients and
sprinkle with freshly grated Parmesian cheese. Bake about 20 minutes or
until eggs set, at 350 degrees.

Mrs. James Olfson

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Winter Squash Tart

Recipe By : The Greens Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, vegetarian*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 winter squash or pumpkin — about 1-1/2 lb
olive oil
salt and pepper
1 recipe tart dough
2 medium leeks (about 4-5 oz) — mostly white parts
2 tablespoons butter
2 eggs
1/3 cup creme fraiche or heavy cream
1/2 cup milk
2 ounces Gruyere cheese — grated
1/2 teaspoon finely chopped thyme leaves
1 teaspoon finely chopped parsley
nutmeg

Preheat oven to 400F. Cut the squash in half, remove the seeds and pulp,
brush the surface with oil, a nd season with salt and pepper. Place the
halves, cut side down, on a baking sheet, and bake until the skin is p uckered
and the squash is soft, about an hour. Remove it from the oven, let it cool
enough to handle easily, then scoop out the flesh. Pass the flesh through a
food mill or chinoise to smooth out the texture. There should be about 1-1/2
cups. [Freeze any extra.]

While the squash is baking, prepare the tart dough. Partially bake it and set
aside.

Trim the leeks, quarter them lengthwise, slice them into 1/4-inch squares
[slice s work too] and wash them well. Melt the butter in a skillet, add the
leeks, and cook over medium-high heat unti l they are tender, 7 to 10 minutes.
Add a little water after the first 3 or 4 minutes to help the cooking and keep
t hem from burning. Season with salt.

Beat the eggs in a bowl with the creme fraiche or cream, milk, and squash.
Stir in the leeks, grated cheese, and herbs. Season to taste with salt,
pepper, and a few scrapings of nutmeg.

Set the oven heat at 375F. Pour the batter into the tart shell and bake in
the center of the oven until it is firm and flecked with spots of brown from
the melted cheese, about 45 to 50 minutes.

Remove the tart from the oven, let it ret for 5 to 10 minutes, and serve it on
a platter.

Makes one 9- or 10-inch tart. [10-inch quiche dish]

Notes: Can prepare squash ahead. After that, actual kitchen work is not too
much. Would be nice for company.

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