Title: Hershey Bar Pie
Categories: Pies, April96, Internet
Yield: 8 servings

7 oz Hershey’s Milk Chocolate
Bar, broken into pieces
1/3 c Milk
1 1/2 c Miniature marshmallows or
15 lg Marshmallows
1 c Cold whipping cream (1/2 pt)
Sweetened whipped cream
-optional)
Cherry pie filling,
Chilled (optional)
1 Baked 9-inch pie crust,
-cooled, OR
Chocolate Petal Crust

————————-CHOCOLATE PETALCRUST————————-
1/2 c Butter or margarine,
-softened (1 stick
1 c Sugar
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
1/2 c Hershey’s Cocoa
3/4 ts Baking soda
1/4 ts Salt

Prepare CHOCOLATE PETAL CRUST. In top of double boiler over hot, not
boiling, water, melt chocolate bar pieces with milk, stirring
frequently. Add marshmallows, stirring until melted; remove from over
top of hot water. Cool to room temperature. In small mixer bowl, beat
whipping cream until stiff; carefully fold into chocolate mixture.
Spoon into prepared crust. Cover; refrigerate until firm, about 4
hours. Garnish with whipped cream or cherry pie filling, if desired.
Cover; refrigerate leftover pie. 8 servings.

Chocolate Petal Crust
Heat oven to 375 degrees Fahrenheit. Grease 9-inch pie plate. In large
mixer bowl, beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa, baking soda and salt; add to
butter mixture. Shape soft dough into two rolls, 1-1/2 inches in
diameter. Cut one roll into 1/8-inch slices; arrange slices, edges
touching, on bottom and up side of prepared pie plate. (Small spaces
in crust will not affect pie.) Bake 8 to 10 minutes. Cool completely.
Enough dough for 2 crusts.

Note: Remaining roll of dough may be frozen for later use.

Meal Mastered by Roberta Thompson The Outlaw BBS 502-358-3087
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Copyright (c) 1995 Hershey Foods Corporation

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Title: MILLET-CAULIFLOWER SOUP
Categories: Soups, Vegetarian
Yield: 16 servings

2 tb Oil, plus oil for sauteing
1/2 c Millet
1 1/2 c Water
3 Celery stalks; chopped
1 Green pepper; chopped
1 sm Onion; chopped
2 Garlic cloves; chopped
1 lg Carrot; grated or chopped
6 c Water
1 md Head of cauliflower
— very coarsely chopped
1 Bay leaf
2 tb Dry vegetable soup base
1/2 ts Basil
1/2 ts Mint
1/2 ts Chervil
1/2 ts Thyme
1/2 ts Ground celery seed
2 tb White miso
3/4 c Raw cashews
1 c Water
1/2 c Nutritional yeast
Salt; to taste

Heat 2 tablespoons oil in a soup pot and toast millet
until golden brown and beginning to pop. Remove from
heat, add 1-1/2 cups water, bring to a boil, and
simmer for 20 minutes. In a medium skillet, heat oil
and saute celery, green pepper, onion, garlic, and
carrot until onion is translucent. To millet pot add 6
cups water (for thick soup), cauliflower, bay leaf,
sauteed mixture, soup base, and herbs and celery seed.
Simmer for 20 minutes. In a blender, process miso,
cashews, 1 cup water, and yeast. Add to soup and
simmer 10 minutes. Taste for salt and adjust
consistency with more water if you like.

Source: Diet for a Small Planet, by Frances Moore
Lappe. Typed for you by Karen Mintzias

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Title: Black Bottom Pie
Categories: Desserts Pies Londontowne
Servings: 8

1/2 c Sugar 1 ea 9″ baked pastry shell
1 T Cornstarch 1 T Unflavored gelatin
2 c Scalded milk 4 ea Egg yolks, beaten
1/4 c Cold water 1 t Vanilla
1/2 t Vanilla extract 6 oz Semi-sweet chocolate bits
4 ea Egg whites 1/2 c Sugar

Combine cornstarch 1/2 c sugar. Slowly add milk to egg yolks, then stir
into sugar cornstarch mixture. Cook in double boiler, stirring
constantly, until it coats spoon. Remove from heat, add vanilla. Remove
one cup of this custard mixture and stir in chocolate bits until melted.
Pour chocolate mixture inyo pastry shell chill.

Soften gelatin in water and add to remaining hot custard; stir until
gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat
eggs whites until soft peaks form. Gradually add remaining sugar while
beating, until stiff. Fold custard/gelatin into egg whites and pile over
chocolate layer in pie shell. Chill until set and garnish with chopped
walnuts.

Mrs. Henry D. Chaplin

—————————————————————————–

HEALTHY OAT GRANOLA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 c Quaker Oat Bran hot cereal,
-uncooked
1 c Quaker Oats (quick or old
-fashioned)
1/3 c Instant nonfat dry milk
-solids
1/4 c Honey
1/4 c Hulled sunflower seeds
2 tb Vegetable oil
2 tb Water
1 t Grated orange peel
1/2 ts Vanilla
3/4 c Dried banana chips
1/2 c Raisins

Healthy Oat Granola

Heat oven to 350 degrees. Combine oat bran, oats, dried milk, honey,
sunflower seeds, oil, water, orange peel, and vanilla; mix well. Spread in
a 13 x 9-inch baking pan. Bake 20 to 25 minutes or until golden brown,
stirring once afetr 10 minutes. Stir in banana chips and raisins. Cool
completely. Store tightly cocvered up to 1 week. Serve cold or hbot with
skim milk or as a topping over fruit, low fat yogurt or ice milk, if
desired. (about 430 calories per serving)

*To heat* To heat 1 serving hot cereal, place 1 cup granola in a 2-cup
microwavable bowl. Add 1/2 cup skim milk. Microwave on HIGH about 1 minute
30 seconds or until heated through; stir.

Recipe from Quaker Oat Bran Cookbook

– – – – – – – – – – – – – – – – – –

Swiss Cheese Fondue

Recipe By : anne@CYPRESS.CRAY.COM Tue Oct 9 10:52:08 1990
Serving Size : 0 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Gruyere cheese (from Switzerland)
1/2 pound Appenzeller cheese (from Switzerland)
1/2 pound Tilsit cheese (from Denmark) or Vacherin (
3 1/2 cloves garlic (or as much as you want)
1 1/2 cups dry white wine
3 tablespoons Kirsch
Potato starch mixed with water — as thickener
Freshly grated black pepper

Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
kirsch (on the stove). Stir often. Add more wine if the cheese seems too
dry as it’s melting. When cheese is melted, add a little
potato-starch-water mixture to thicken. Add pepper to taste. Transfer
fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
dunked (stir with the bread), to prevent cheese from clumping.

She adds that one should not drink cold beverages with cheese fondue, or
your stomach will be sorry. She says white wine or tea is best, and
warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
fondue. (She was quite firm on this last point.)

– – – – – – – – – – – – – – – – – –

Title: Zucchini bread
Categories: Breads, Low-Fat, Mcdougall
Yield: 10 servings

1/4 c Mashed bananas; about 1 medi
1 c Grated fresh zucchini
1/4 c Frozen grape juice concentra
1 tb Fresh lemon juice
1 ts Vanilla extract
2 c Whole-wheat pastry flour
1/2 ts Baking soda
2 ts Baking powder
1 ts Grated lemon zest
2 ts Ground cinnamon
1/2 c Raisins

Recipe by: The New McDougall Cookbook Preparation Time: 0:25
Preheat the oven to 350 degrees.
In a large bowl, combine the banana, zucchini, juices, and vanilla.
Blend well. In a separate large bowl, combine the remaining ingredients.
Pour the wet ingredients into the dry and mix thoroughly. Pour into a
nonstick 8×4″ loaf pan and bake for about 1 1/4 hours, or until a toothpick
inserted in the center comes out clean. Let cool in the pan for 10
minutes, then loosen the sides gently with a spatula, invert, and remove
from the pan. Cool completely on a rack.
117 calories, 0.6 grams fat per 1/10 loaf serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

MMMMM

Kartoffelsuppe (Potato Soup)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes — Medium
1 Bay Leaf — Small
1 Onion — Medium Size
1/2 teaspoon Salt
4 Celery Leaves — Stalks
2 tablespoon Butter
2 tablespoon Vegetable Oil
2 cup Milk — Up to 3 Cups Maybe U
Boiling Water
—–GARNISH—–
Parsley — Chopped

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in
hot vegetable oil. In a large pot, add all of the vegetables and cover with
with just enough boiling water to cover. Place bay leaf and salt in pot and
boil vegetables until tender. Drain vegetables and reserve liquid.
Mash vegetables into vegetable stock; add butter. Thin soup with milk as
desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle
with chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: Drop Biscuit Swirl
Categories: Toppings
Yield: 4 servings

1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve

Combine baking mix and milk and stir until almost blended. Swirl in
fruit conserve. Makes enough for 4 biscuits.

MMMMM

Title: PFEFFERNUSSE
Categories: German, Desserts, Holiday
Yield: 1 servings

-Miles Kimball
2 Egg yolks
1/4 ts Allspice
3 c Sugar
1/4 ts Pepper
2 c Flour
3 tb Cut citron
1 1/2 ts Ginger
2 ts Lemon rind
1/4 ts Cardamom
1/4 c Chopped almonds
1 1/4 ts Cinnamon
2 Egg whites (beaten)

At Christmas time for sugar and spice these
pfeffernusse are extra nice: try them once and you’ll
be delighted

And so will the guests whom you’ve invited.

Here’s how it’s done by the German folks: add half of
the sugar to the beaten yolks, combine the mixture
with flour and spices

But keep it away from ratses and mices.

The rest of the sugar and egg whites you take, with
fruits and nuts a blend you make. To ripen it now you
store it away

And bake 18 minutes, the very next day.

Sugar while warm and you can be sure they’ll tempt the
taste of an epicure.FROM: DOLORES MCCANN (BSWN00A)

—–

Title: GERMAN ICE CREAM TORTE *
Categories: Ice cream, German
Yield: 12 servings

———————-PATTI – VDRJ67A———————-
2 lg Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
1 pk Unflavored gelatin
1/4 c Water; cold
5 Egg yolks
2/3 c Sugar
6 tb Sherry
3 c Whipping cream; whipped
2 tb Cocoa
10 oz Frozen red raspberries;
– thawed and drained
1 oz Unsweetened chocolate
1/2 c Whipping cream; whipped and
– chilled
12 Chocolate kisses

Remove rim from a 9″ springform pan. Cut brown paper
to fit bottom. Beat egg whites and cream of tartar
until foamy. Slowly beat in superfine sugar, beating
until stiff. Spread evenly on paper. Bake 50 minutes
at 275~. Turn off heat. Leave meringue in oven 1 hour
with door closed. Remove paper. Retun meringue to
bottom of pan. Replace rim. Mix gelatin with cold
water in top of double boiler. Let stand for 5
minutes. Add egg yolks, sugar, and sherry. Beat over
simmering water until thickened. Cool. Fold egg
mixture into the whipped cream. Divide into 3 equal
parts. Add cocoa to 1 portion, raspberries to another
and leave third plain. Spread cocoa mixture evenly
over meringue. Freeze 10 minutes. Top with an even
layer of the raspberry mixture. Freeze 10 minutes.
Cover with plain mixture and freeze 8 hours. To serve,
remove rim and transfer torte to serving plate. Shave
unsweetend chocolate over top and sides of the torte.
Ring top of torte with 12 mounds or rosettes of
whipped cream. Top each with candy kiss. Return
unwrapped torte to freezer until 10 minutes before
serving. Cut into wedges.

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