Title: CHOCOLATE MACAROON CUPCAKES
Categories: Desserts, Nuts, Chocolate, Passover, Cakes
Yield: 12 servings

-SHERI KONOPKO (GXCH63B)
1 oz Bitter chocolate
3/4 c Condensed milk
1/8 ts Salt
2 c Shredded coconut
1 ts Vanilla

Melt chocolate; condensed milk and salt. Cook 10 min.
Add shredded coconut, and vanilla. Place in greased
cupcake tin Bake at 350 for 30 min. Formatted by
Elaine Radis; 3/92

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1/2 crown pumpkin (or other type) peeled and chopped
1 onion choppped
1 tablespoon of oil
1 teaspoon Corriander (seeds or ground)
1 teaspoon ground cumin
Cayenne pepper to taste (1/8 teaspoon)
2 cloves garlic chopped
1/2 inch of fresh ginger chopped
1 cup red lentils
150 g tomato puree
freshly ground black pepper
yoghurt or sour cream

Title: COCOA RICE PUDDING
Categories: Diabetic, Desserts, Rice
Yield: 8 sweet ones

1 1/2 c Cooked rice;
1/4 c Cocoa;
3 tb Granulated sugar replacement
1 ts Vanilla extract;
2 Eggs; separated
1/8 ts Salt;
1/4 ts Cream of tartar;

Combine cooked rice, cocoa, sugar replacement, vanilla
and egg yolks in mixing bowl. Stir to blend
completely. Beat egg whites with salt and cream of
tartar into stiff peaks. Gently fold eggs whites into
cocoa mixture. Pour into a greased 1-qt. baking dish.
Bake at 350 degrees for 15 or 20 minutes or until
pudding is set.

Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2
FAT EXCHANGE; CAL: 67 Source: The Diabetic Chocolate
Cookbook by Mary Jane Finsand Brought to you and
yours via Nancy O’Brion and her Meal Master.

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Title: GUACAMOLE DIP #1
Categories: Dips, Mexican
Yield: 6 servings

1 Avocado, peeled and seeded
1 tb Lemon juice
2 tb Chopped canned green chiles
1/2 c Chopped tomato
2 tb Mayonnaise
1 ts Salt
1/8 ts Garlic powder
4 Drops hot pepper sauce

Cooked artichokes, chilled (optional)

Puree avocado with lemon juice in blender. In small bowl, combine avocado
mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot
pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if
desired.

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Title: DON’S VENISON CHILI
Categories: Meats
Yield: 6 servings

4 lb Boneless, cubed venison
3 T Bacon grease
5 T Fresh ground cumin
1 1/2 Cans of beer [*not Lite]
1/2 t Cayenne pepper
6 Jalapenos fresh whole
2 Jalapenos seeded chopped
3 T Soy sauce
1/2 c Chopped green Bell pepper
8 oz Can tomato sauce
2 c Stewwed tomatos
2 T Masa harina

Brown meat in bacon grease. Saute the onions, the
chopped jalapenos, the Bell peppers in the bacon grease
until the onions start to become transparent. Meanwhile
bring the beer whiskey to a boil and add
the meat, seasonings, except for 1 Tblpsn of cumin, the
onions/peppers to the pot. Allow to boil for 5-7 minutes.
Reduce the ehat to medium then add the tomatos tomato
sauce. Stir occassionally while continuing to cook for 30
minutes. reduce heat to simmer and cook for 1 hour.
This is an original venison chili recipe that I had
sworn never to reveal ever to anyone. My daughter has asked
that I give it to you so I will do so…with many 2nd.
thoughts. Enjoy!

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Halloween Black Cat Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup crunchy peanut butter
1/3 Cup water
2 eggs
1 Package chocolate cake mix
M Ms. Plain Chocolate Candy
Red hots

Preparation :
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix
well. Form dough into 1-inch balls. Place on ungreased cookie sheet.
Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top
of cookie. Add M M’s (eyes) and red hots (nose). Press fork into dough to
form whiskers.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

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HOUSTON’S CANADIAN CHEESE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LANGE (MDTR71A)
1/2 c Margarine
1 c Carrots — 1/8″ cube
1/2 c Celery — 1/8″ cube
3 c Chicken broth
3 c Half-and-half
2 lb Velveeta cheese — sm cubes
1 tb Fresh parsley — chop fine
Diced tomatoes — or
Diced jalapeno chiles as —
Garnish (opt)

Melt the margarine in a Dutch oven. Add the carrots,
onions and celery all at once and saute until soft but
not brown. Add flour and stir to combine. Cook until
mixture begins to turn a light-brown color. Over
medium high heat, add the chicken broth a little at a
time. Stir and continue to cook and stir with a whisk
until a thick base if formed. Add half and half being
careful not to let it boil. Add cheese, stirring until
melted. Just before serving add parsley. Garnish with
diced tomatoes and jalapenos, if desired.
Source:Houston’s Restaurant

Recipe By :

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Monterey Fondue

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/Eggs Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 slices Bread
Butter or margarine — softened
12 ounces Canned whole kernel corn — drained
7 ounces Canned whole green chiles
2 cups Shredded Monterey Jack
4 Eggs — lightly beaten
3 cups Milk
1 teaspoon Salt

Trim crusts from bread. Spread bread with butter, then cut slices in halves.
Arrange half of bread slices in greased shallow 3-quart baking dish. Cover
with half of corn. Seed chiles, cut into strips and arrange half of chile
strips over corn. Sprinkle with half of cheese.

Repeat layers. Combine eggs, milk and salt and pour over ingredients in
casserole. Cover and refrigerate 4 hours or longer. Bake at 350F 45 to 50
minutes, or until puffy and brown.

(C) 1992 The Los Angeles Times Submitted By JR BYERS On 11 DEC 94 012300

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Cauliflower Cheese Puff

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Cheese
Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 slices bread
1 1/2 cups cauliflower — cooked
2 teaspoons butter
2 eggs — separated
1 cup cottage cheese, 1/2% fat
1 slice onion
3/4 teaspoon salt
1/4 teaspoon pepper

Butter the bread and crumb. Chop the cauliflower and add. Blend yolks,
cheese, onion, and seasonings till smooth. Add to cauliflower, Beat whites
until stiff and fold in. Put in greased 1 qt. casserole, set in a pan of hot
water. Bake at 350F for about 40 min. or till firm.

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NOTES : Broccoli may be substituted for the cauliflower.

Title: CHEESE VEGETABLE CHOWDER
Categories: Soups, Cheese, Vegetables
Yield: 6 servings

2 c Chopped cabbage
1 c Chopped onion
1 c Celery slices
1 c Frozen peas, thawed
1 c Thin carrot slices
1/2 c Butter
12 oz Cream style corn
2 1/2 c Milk
1 ts Salt
1/8 ts Pepper
1/4 ts Thyme
2 1/2 c Sharp cheddar cheese, shredd

Saute cabbage, onion, celery, peas, and carrots in
butter in 3 quart sauce pan for 8 to 10 minutes or
until vegetables are tender, stirring frequently. Add
corn, milk, and seasonings; heat over low temperature
15 minutes, stirring occasionally. Add cheese, stir
until melted. Yield: Approximately 2 quarts.
From The Flavor of Vermont, Vermont Agricultural
Enterprises, Inc.
No copyright shown.

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