Title: CHOCOLATE PEANUT BUTTER COOKIES
Categories: Cookies, Desserts, Pnut butter
Yield: 24 servings

-FHMN87A Phill Bower
1 1/2 c Light brown sugar, packed
1 c Butter
1 1/2 c Peanut Butter
1 Egg
2 ts Vanilla
2 c Flour
1 ts Baking soda
1 c Chocolate chips

In a large mixing bowl, cream butter and sugar until light and
fluffy. Beat in peanut butter, egg and vanilla. Thoroughly blend
flour and baking soda. Gradually add to creamed mixture. Fold in
chocolate chips. Refrigerate dough for 1 hour. Preheat oven to350 F.
Shape dough into 3/4 inch balls. Place on ungreased cookie sheets, 3
inches apart. With the bottom of a glass, press each ball into a
cookie 1 1/2 inches in diameter. Bake for 15 to 20 minutes or until
lightly browned. From : the Ultimate Peanut Butter Cookbook by Arthur
Boze

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Title: Easy Strawberry Pie
Categories: Bakery, Desserts, Fruits
Yield: 1 9″ pie

1 ea 9″ pie shell, baked
4 c Strawberries
1 c Sugar
1 c Water
3 tb Cornstarch
2 tb White corn syrup

Boil together the sugar, water, cornstarch syrup. Cook until it
starts to thicken. Cool. When cool, add the strawberries pour
into the pie shell. Refrigerate before serving.

From Lindley Farms.

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ENSALADA DE TOMATILLOS CON QUESO (TOMATILLO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos
1/4 c Olive oil
2 tb Lime juice
1 c Cotija or Parmesian cheese,
– grated or crumbled (about
– 5 oz.)
Pepper

Husk and wash tomatillos. Slice thinly and arrange on
a platter or 4 salad plates. Combine oil and lime
juice; sprinkle over tomatillos and top with cheese.
Makes 4 servings.

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Title: Chocolate Snack Blocks
Categories: Kids, Chocolate, Snacks
Servings: 6

3 Envelopes Unflavored Gelatin
3/4 c Cold Water
1 c Boiling Water
1/3 c Granulated Sugar
2 c (12 Ounces) Semi-Sweet
-Chocolate Mini Chips

Yield: About 6 Dozen Squares

If you kids like the fruit gelatin snacks, they’ll love these chocolate
snacks.

In a blender, sprinkle the gelatin over the cold water and let stand for 5
minutes. Add the boiling water and sugar, cover and blend on low speed
until the gelatin is completely dissolved, about 2 minutes. Continue to
blend, gradually adding small amounts of the chocolate chips until the
chips are melted and the mixture is smooth. Pour into an 8- or 9-inch
square pan. Refrigerate until firm and cut into 1-inch squares or shapes
with cookie cutters.

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FOUR HOUR STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Stew beef
1 Onion sliced
1 pk Onion soup mix
3 ts Minute tapioca
6 Carrots sliced
3 Stalks of celery sliced
1 cn Mushroom soup
1 cn Water

Grease casserole and put in diced beef, add rest of ingredients in order
given. Cover and bake in 250 F oven for 4 hours. Very good.
Recipe from N.B. Women’s institute Cook Book.

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Title: BANANA ‘N WALNUT LITE DELIGHT
Categories: Desserts
Yield: 4 servings

3 DOLE Bananas, sliced
1 t Lemon juice
1 1/2 c Cut-up DOLE Fresh Fruit
-(oranges, grapes, plums,
-strawberries, and peaches)
1 cn Lowfat vanilla, lemon or
-your favorite yogurt (16oz)
1/2 c Chopped CALIFORNIA WALNUTS

Toss bananas with lemon juice. Layer fresh fruit, yogurt, bananas and
walnuts into 4 dishes. Top with additional chopped walnuts and bananas
slices.

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SAYUR GORENG (SAUTEED MIXED VEGETABLES)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion
4 ea Shallots
2 ea Garlic clove
1 ea Cauliflower
6 ea Carrot
3 ea Thai chile
1 ea Bell pepper, green
12 ea Baby corn
20 ea Beans, yard-long
1/4 c Oil
1/3 c Catsup
1/3 c Chili sauce
1 x Salt — to taste
1 x Pepper, black — to taste

Calories per serving: 123
Fat grams per serving: 1 Approx. Cook
Time: 0:15 Grind onion, shallots, and garlic in a
food processor into a smooth paste. Break the
cauliflower into florets, slice the carrots, chiles
and green pepper and cut the beans into short lengths.
Heat the oil in a large pan and saute the onion paste
for three to four minutes, then add the vegetables and
stir-fry five to six minutes. Add the catsup and
chili sauce, season to taste with salt and pepper and
continue to cook for another two to three minutes,
stirring frequently. Serve immediately.

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CURRIED MUSHROOM SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Assorted dried mushrooms
— oyster, morel porcini
— (1 ounce dried mushrooms)
2 c Boiling water
Light veg. oil spray
1 1/2 c Chopped leek
— white part only
2 tb All-purpose flour
1 tb Curry powder
4 c Skim milk
1 Chicken boullion cube
2 c Chopped fresh portobellas
— mushrooms
— (3 small mushrooms)
1 tb Dry sherry (optional)
1 tb Chopped fresh chervil

Combine the dried shrooms and boiling water in a bowl
and set aside to soak.

Preheat a stockpot over medium heat for 1 minute, then
spray it twice (that’s twice…) with the veg oil. Add
the leeks and saute for about 3 minutes, stirring
constantly, until transluscent. Add the flour and
curry powder. Stir with a wooden spoon til the leeks
are well coated. add the milk and boullion cube. Raise
the heat to high and cook just until the bubbles begin
to form around the edges.

Reduce heat to low and whisk until all ingredients are
thoroughly combined. Stir in the fresh shrooms and
cook for 5 minutes.

Meanwhile, back at the ranch… remove the
reconstituted shrooms from their soaking liquid,
squeeze out excess moisture, and roughly chop. Add to
the stockpot and cook for 1 minute more. Stir in the
sherry. Garnish with the chopped chervil.

fat ñ.6 g calories ñ96

From: jod@world.std.com (Julie E ODonnell)

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Pound Cake

Recipe By : unknown
Serving Size : 24 Preparation Time :0:30
Categories : Cakes-Bundt Or Tube

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter
4 cups flour
10 eggs — separated
2 cups sugar
1 teaspoon vanilla

Preheat oven to 325 degrees. Prepare tube pan or two 9×5 loaf pans.
Beat whites with 1 cup of sugar, set aside. Cream butter, work in
flour. Beat yolks together with remaining sugar and vanilla. Stir in
butter mixture. Fold in whites until fully incorporated. Pour into
prepared pans and bake 1 hour and 15 minutes. Cool 10 minutes and
remove from pans.

– – – – – – – – – – – – – – – – – –

NOTES : This is difficult to fold in the whites. It is easier done by
using slow speed on a mixer.

Title: Mango and Prosciutto
Categories: Mangoes, Hors d’oeuv
Yield: 50 servings

1/2 lb Thinly sliced prosciutto
5 Firm-ripe mangoes,peeled
-and cut into 1″ pieces
Lime wedges as an
-accompaniment

Quarter each prosciutto slice and wrap each quarter around a piece of
mango, securing it with a wooden pick. Arrange the hors d’oeuvres on a
chilled platter and serve them with the lime wedges. makes about 50
hors d’oeuvres.

Nutritional analysis per serving: 19.1 calories; 0.2 gram total fat;
(0.1 grams saturated fat); 0.9 gram protein; 3.2 grams carbohydrates;
2.6 milligrams cholesterol; 56.8 milligrams sodium.

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