Rum Balls (3)

Recipe By : Sam Waring
Serving Size : 36 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c chocolate-wafer crumbs
1 c Sugar, confectioner’s
1 c chopped nuts
2 T cocoa
3 T maple syrup
1/2 c rum (approx)
Chocolate sprinkles or
-chopped nuts for rolling

Combine crumbs, sugar, nuts, cocoa, and maple syrup with enough rum to
moisten. Form into balls and roll in chocolate sprinkles or chopped
nuts. Refrigerate. Serve at room temperature for best flavor.

per Roberta Krieger

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Title: HOT CHEESE DIP
Categories: Sauces, Cheese/eggs, Appetizers, Microwave
Yield: 8 servings

7 oz Can minced clams, drained
1/4 c Green pepper, finely chopped
4 Scallions, finely chopped
2 dr Tabasco sauce
10 oz Sharp cheese spread
Garlic salt, to taste.

1. Combine all ingredients in a deep, 1 1/2-quart, heat- resistant,
non-metallic casserole.
2. Heat, uncovered, in Microwave Oven 5 minutes or until cheese melts. Stir
at the end of each minute.
3. Serve very hot with crisp corn chips for dipping.
Makes 1 1/2 cups.

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Title: Tijuana Munch
Categories: Appetizers
Yield: 12 servings

16 oz Van Camp’s Pork and Beans
— undrained, mashed
1/2 lb Pasteurized process cheese
-spread w/jalapeno peppers,
— cubed
1/4 c Sliced green onions
1 md Tomato; chopped
Taco or corn chips

Combine pork and beans, cheese spread and green onions; heat until cheese
spread is melted. Stir in tomato. Garnish with additional green onions,
if desired. Serve warm with chips.

TWELVE 1/4 CUP SERVINGS

MICROWAVE DIRECTIONS: In 1-1/2-qt. microwaveable casserole, combine pork
and beans, cheese spread and green onions. Cover with wax paper;
microwave at HIGH 4 to 5 minutes or until cheese spread is melted,
stirring after 2 minutes. Stir in tomato. Garnish with additional green
onions, if desired. Serve warm with chips.

NUTRITIONAL ANALYSIS per serving:
* calories 106
* carbohydrates 7 g
* protein 6 g
* fat 6 g
* calcium 133 mg
* sodium 440 mg
* cholesterol 20 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Microwave Seafood Paella
Categories: Microwave, Fish/sea, Spanish
Yield: 4 servings

3 Green onions
3/4 c Short-grain rice (such as
-Valencia, arborio or pearl)
-OR
Long grain rice
1 cn Stewed tomatoes (16 oz.)
1 cn Low-salt or regular chicken
-broth (14 1/2 oz.)
3/4 ts Dry Thyme
1/4 ts Pepper
1/2 ts Salt (optional)
2/3 c Frozen petite peas (do not
-thaw)
8 Live blue mussels OR
8 sm Live greenshell mussels
6 oz Raw medium shell-on shrimp
3/4 lb Orange Roughy, cut into 1
-inch pieces

Finely slice green onions; reserve 1/4 cup of the green tops for
garnish. In a deep microwaveable casserole bowl or 8 cup measure,
combine onions. rice, tomatoes and their liquid, broth, thyme, pepper
and salt (dish needs to be twice the height of these combined
ingredients).

Cover dish tightly and microwave on high (100% power) for 16 minutes,
rotating the dish a quarter turn halfway through cooking.

Remove the dish from microwave; stir in peas. Arrange mussels and
shrimp alternately around the edge of dish, sticking mussels upright
into the rice mixture and shrimp head down and tail toward center
(they do not need to be completely covered with liquid). Arrange fish
pieces in an even layer in center, on top of the rice mixture.

Cover and microwave on high until most of the fish has turned opaque
throughout and mussels open, 5 to 8 minutes more. Mixture will look
saucy. Let stand, covered, about 3 minutes for fish to finish
cooking. Serve in wide shallow bowls and sprinkle with reserved green
onions over each serving. Makes 4 servings.

Note: Clams, Scallops and Grouper may be substituted.

Per serving: 345 Calories, 31 g Protein, 35 g Carbohydrates, .6 g
Saturated Fat, 1 g Monounsaturated Fat, .8 g Polyunsaturated Fat, .4
g Omega-3 Fat, 83 mg Cholesterol, 700 mg Sodium.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92

MMMMM

Title: Crockpot Swedish Style Steak
Categories: Crockpot, Beef
Yield: 6 servings

2 1/2 lb Boneless round steak
1 Bouillon cube — crumbled
3/4 c Water
Salt and pepper
1/4 c Flour
1 ts Dill weed
1 md Onion — sliced
1 c Sour cream

Cut steak into serving-size pieces. Sprinkle with salt and pepper.
Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup
water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken
juices with flour dissolved in 1/4 cup cold water. Turn control to
high; cook 10 minutes or until slightly thickened. Stir in sour
cream. Turn off the heat. Serve sauce over meat, with mashed potatoes
or noodles.

MMMMM

Title: Sweet Pepper Soup (“Acquacotta”)
Categories: Soups, Vegetables, Misc.
Yield: 6 servings

Pat Dwigans fwds07a
1/2 c Olive oil
3 ea Onions, sliced
1/2 lb Sweet red or green peppers
1 1/2 lb Tomatoes, peeled chopped
1 c Diced celery
1 x Salt pepper
9 c Boiling water
4 x Eggs
3/4 c Grated parmesan cheese
12 x Slices bread, toasted

“The literal translation of acquacotta is ”cooked
water“. This Tuscan soup is Internationally famous”
Heat the oil in a large heavy pan and saute the onions
until soft and transparent. Remove the seeds and cores
from the peppers and cut the flesh into strips. Add
them to the pan together with the celery and tomatoes,
season to taste with salt and cook over a brisk heat
for 30 minutes. Pour in the boiling water, check
seasoning and boil for 5 minutes. Beat the eggs until
smooth with a pinch of salt and stir in the grated
cheese. Pour the soup into a heated tureen and quickly
stir in the egg mixture **. Ladle into soup bowls over
slices of toast.

** – Stirring the egg mixture directly into the
boiling soup is a good alternative if you are
concerned about the eggs. Make sure you pour the eggs
in slowly while stirring so that they don’t form a
clump.

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Title: TOFU WITH CRAB SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

6 Squares hard tofu (3“x3”)
1/2 c Cooked crabmeat
2 ts Cooked crab roe (optional)
1/2 ts Chopped ginger
1 ts Wine
3 c Soup stock
2 tb Salt
3 ts Cornstarch
1 Egg white
2 ts Chopped scallion
1 tb Chicken grease

Cut the hard edges off the tofu, then cut it into
1“x1”x1/3″ pieces. Boil in boiling water for 1
minute, drain and dry. Heat 3 t oil and fry the
ginger and crab meat for a few seconds. Sprinkle in 1
t wine and pour in the soup stock immediately. Add
the tofu gently and season with the 2T salt. Cook over
low heat for 3 minutes. mix cornstarch and 3 t water,
stir into tofu until thickened. Stir in beaten egg
white and chopped crab roe. Stir until blended, then
turn out on a platter. Sprinkle with chopped scallion
and splash the melted chicken grease on top. Serve
with rice.

This is kind of fancy, but good none the less. From
Peimei Cookbook, Vol.2

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Title: BEEF MUSHROOM FREEZER MIX
Categories: Meats
Yield: 16 servings

4 lb Ground beef
2 1/2 Large onions
2 Cloves garlic,minced
3 cn Cream/mushroom soup (10.75oz)
3 cn Mushroom stems/pieces (4oz)
1/2 c Water or red wine
1 tb Instant beef bouillon
1/2 ts Pepper

Cook and stir meat in Dutch oven until brown. Drain
off fat. Stir in remaining ingredients; heat to
boiling. Reduce heat; cover and simmer 15 minutes,
stirring occasionally. Divide mixture among four
1-quart freezer containers (about 3 cups in each).
Cool quickly. Cover and label; freeze no more than 3
months (see note). Use freezer mix in the recipes that
call for it. NOTE: Mixture can be stored in
refrigerator up to 3 days. When using in rounds are
brown, about 10 minutes longer.

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Title: Southwestern Marinade
Categories: Marinades
Yield: 6 Servings
1/3 c Lime juice
1/3 c Olive oil
2 tb Tequila
2 tb Chopped fresh cilantro
1 md Glove garlic, minced
1 sm Jalapeno pepper, chopped
1/4 ts Salt
1/4 ts Pepper
Combine all ingredients. Pour over peeled jumbo shrimp or
soft-shelled crab and refrigerate 2 hours before grilling. Brush
marinade on while grilling.
MMMMM

Title: APPLE KUCHEN
Categories: Desserts
Yield: 6 servings

1/2 c Butter, melted
1/2 c (+4tbs.) sugar
1 c All-purpose flour
1 ts Baking powder
1 ts Vanilla extract
1 Egg, beaten
8 lg Granny Smith apples,>>>>
Peeled, cored, cut in>>>>>
Thick slices.
1/4 ts Cinnamon
3 tb Slivered almonds

Preheat oven to 350 F. In a large bowl, mix together the butter, 1/2 cup
sugar, flour, baking powder, vanilla extract and egg.

Pour half the batter into a greased 8″ square baking pan and spread to
cover bottom. In another lge. bowl, toss the apple slices with the
remaining 4 tbs. cugar and cinnamon, then place on top of the batter in the
baking pan.

Spread the remaining batter over the apple mixture. Bake for 20 minutes,
then sprinkle with almonds and bake for 30 min. more.

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