Coffee Almond Ice Cream Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Chocolate wafer crumbs (abou — 30 cookies)
1/4 cup Unsalted butter — melted
1 1/2 pints Coffee ice cream — slightly
softened
1 1/2 cups Heavy cream — well chilled
1 teaspoon Vanilla
1 1/2 cups Amaretti — crushed
1/2 cup Almonds; sliced — toasted
Dark chocolate sauce

In a bowl with a fork, stir together the crumbs and butter until the mixture is
well combined. Pat the mixture onto the bottom and 1″ up the sides of a lightly
oiled 8", 2-1/2″ deep springform pan. Freeze crust for 30 minutes or until
firm. Spread ice cream evenly on the crust and return to freezer for 30
minutes or until ice cream is firm. In a bowl with an electric mixer, beat
cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and
spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze
cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic
wrap and foil, overnight. Just before serving, wrap a warm damp towel around
the side of the pan, remove side of pan, and transfer cake to a serving plate.
Cut into wedges with a knife dipped in hot water and serve it with the Dark
Chocolate Sauce.

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Easy Baked Tempeh

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Digest Apr95

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Tempeh
16 ounces Tomato sauce — Mcdougall
1/4 cup Onion — chopped fine
1/4 cup Cider vinegar
1/4 cup Soy sauce — low sodium
1/2 teaspoon Curry powder
1/4 teaspoon Ground ginger

Preparation Time: 0:50 Tempeh is a compact patty made by fermenting cooked
hulled soybeans with a beneficial mold that binds the beans together. Other
legumes, such as peas and lentils, and also grains, such as rice, wheat, and
barley — alone or in various combinations — are sometimes added. Because it
has a dense, solid consistency, it is often used to replace meat in various
dishes and on sandwiches. Like tofu, it is high in fat and protein. You will
find tempeh in the refrigerated or frozen food sections of your natural food
store. Refrigerated, it lasts a week, and frozen, it lasts indefinately.
Freezing does not change its texture appreciably.

Cut the tempeh into bite-sized pieces and set aside. Preheat the oven to 350
degrees. Combine the remaining ingredients in a small saucepan and simmer over
low heat until the sauce thickens slightly, about 10 minutes. Spoon a thin
layer of sauce on the bottom of a 2 – quart baking dish. Add the tempeh pieces
and cover with the remaining sauce. Bake for 20 to 30 minutes.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan to
AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80

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CORN BREAD DRIED FRUIT STUFFING *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
8 c Corn bread stuffing mix — OR
– your favorite fresh made
– cornbread
3/4 c Pitted prunes — halved
2/3 c Dried apricots — halved
1/2 c Triple sec — warmed
1 tb Unsalted butter
1 lg Onion — finely chopped
2 Garlic cloves — thin sliced
1 c Chicken broth

If making your own cornbread, prepare according to
your recipe. Cool in pan on rack to room temperature.
Cut into 1″ cubes. Place on baking sheet and bake in
preheated 350~ oven for 12 minutes to dry.

Combine prunes and apricots in a bowl. Add warmed
triple sec. Heat butter in a large skillet over low
heat. Add onion and garlic; saute 12 minutes or until
very soft. Transfer to a very large bowl. Add corn
bread cubes, chicken broth and fruits along with
triple sec. Stuff turkey according to directions on
turkey. Can also be made in a 9×13″ greased baking
dish. Bake, covered, in preheated 350~ oven for 35-40
minutes. Uncover last 10 minutes of baking for a
crispy top.

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Clam Dip #2

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sleeves Premium Saltines
2 Cans Minced Clams With Juice From 1 Can
1/4 Lb Melted Butter
2 Tsp Garlic Powder
2 Sprigs Dill, Finely Chopped

Crush saltines, and melt butter. Preheat oven to 350F. In baking dish
mix
crushed saltines, two cans of clams with juice from one can. Add garlic
powder, melted butter, and dill. Mix well. Bake for about 30 minutes or
until it bubbles. Serve with saltines.

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Title: PREMIER WHITE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 pk NESTLE Premier White baking
-bars, divided (6 oz ea;
-6 foil-wrapped bars)
2 1/4 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Butter or margarine,
-softened
1/3 c Sugar
1 Egg
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz; 1 1/2 cups)

Preheat oven to 350’F. In small saucepan over low heat, melt 3
foil-wrapped bars (6 ounces) Nestle Premier White baking bars; set aside.
In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, beat butter and sugar until creamy. Blend in egg and
vanilla extract. Beat in melted baking bars. Gradually beat in flour
mixture until soft dough forms. Shape dough into ball; flatten to 3/4″
thickness. Wrap in plastic wrap; refrigerate 15 minutes until firm.

On lightly floured surface, roll out dough to 1/8″ thickness. With 2 1/2″
to 3″ cookie cutters, cut dough into shapes. Place on ungreased cookie
sheets.

Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes.
Remove from cookie sheets; cool completely.

In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6
ounces) baking bars. Spread or pipe melted baking bars on cookies.
Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels,
attaching with melted baking bars.

Makes about 3 1/2 dozen cookies.

CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2″ hole near top edge
of each cut out before baking.

MMMMM

Title: Clive Younghusband’s Venison Stew
Categories: Soups/stews, Meats
Yield: 12 servings

4 lb Venison (haunch, ham)
3 c Cheap red wine
1 1/2 c Red or white wine vinegar
pn Ground allspice
2 Whole bay leaves
4 c Celery, carrots, leeks,
Roughly chopped
Sugar
Salt
8 oz Jar of beef gravy
3/4 c Pearl onions, trimmed
3/4 c Fresh mushrooms
2 Cloves, garlic, crushed
2 pn Ground oregano
1 lb Salt pork, diced

1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not
season. Bring to a boil for 30 minutes. Cool to room temperature.
This can be done overnight in the refrigerator but allow to return to
room temperature before adding meat. Strain mixture through
cheescloth. Discard the vegetables and spices in the cheesecloth. 2>.
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut
venison into 2″ cubes. Add to the strained mixture. Let mixture stand
in the refrigerator for 24 hours. 3>. Saute mushrooms and onions
until limp. Add gravy, garlic, oregano and the remaining red wine.
4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy
mixture. 5>. Remove venison from marinade. Throw away marinade. 6>.
Saute venison until brown. Add to mushroom/gravy mixture. Place
mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7>. Serve stew over wild rice
with cranberry sauce on the side.

MMMMM

CABBAGE SOUP #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Meat or 1 lb stew meat
8 c Water
1 1/2 ts Salt
1/2 ts Dried oregano
5 ea Whole peppercorns
2 ea Bay leaves
1 cn (16-oz) tomatoes cut up or
3 ea Fresh tomatoes cut up
1 cn (16-oz) cut green beans
2 ea Sliced md carrots
1 ea Chopped md onion
1/2 ts Crushed red pepper
-optional
1 sm Head cabbage cored and
-chopped

In large kettle combine meat, water, salt, oregano,
peppercorns and bay leaves. Bring to a boil then reduce heat to
simmer and simmer 2 hours. Remove beef when cool enough to
handle, cut up meat and discard bones if any. Strain broth and
skim off excess fat. Return broth to kettle. Add cut up meat,
tomatoes and all vegetables except cabbage and red pepper, if
desired. Simmer for 30 minutes, then add cabbage and simmer for
30 minutes more.

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Title: Flavored Popcorn
Categories: Snacks, Tabasco
Servings: 1

1 qt Fresh Popcorn
2 tb Melted Margarine Or Butter
3 tb Strawberry Flavor Drink Mix
2 tb Instant Cappuccino Flavoring
1 tb Dry Blue Cheese Dip Mix With
A Dash Of Garlic Salt
1 ts Curry Powder With:
1 ts Cumin And:
1/2 ts Garlic Salt
2 tb Chili Seasoning Mix
Tabasco Sauce To Taste:
Added To Melted Butter

Using 1 quart of freshly made popcorn as a serving size; select one of the
listed flavor combinations and follow directions. In most cases adding the
flavor to the melted butter or margarine would be the easiest method. The
strawberry flavored drink mix will give strawberry flavored popcorn. The
instant Cappuccino mix will give Cappuccino flavor. The dry Blue Cheese
and garlic salt will give Blue Cheese flavor. The combination of curry
powder, cumin and garlic salt is good for curry. Chili seasoning will give
a south of the border flavor and finally adding Tabasco sauce to your taste
to the melted butter will give that added kick some may prefer.

MMMMM

Title: Chow Mein Casserole
Categories: Main dish
Yield: 4 servings

1 lb Lean ground beef
3/4 c Celery, chopped
3/4 c Onion, chopped
1 1/4 c Boiling water
1/2 c Uncooked rice
1/2 ts Salt
10 1/2 oz Chicken with rice soup
4 oz Mushrooms
1 tb Brown sugar
2 ts Soy sauce
1 ts Margarine or butter
1 1/2 c Chow mein noodles

Cook and stir hamburger, celery and onion until hamburger is light
brown,
then drain. Pour water on rice and add salt in greased 2 qt. casserole.
Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.
Cover
and cook in 350=F8F oven for 30 minutes, stir. Cook uncovered for 30
minutes
longer. Stir in noodles, serve immediately. Note: Water chestnuts
and/or
bamboo shoots may be added if desired.

—–

CATFISH STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb BACON,DICED
2 CLOVE GARLIC,MINCED
2 ONIONS, DICED (LARGE)
1 GREEN PEPPER, DICED (LARGE)
1 RED PEPPER, DICED (LARGE)
CRUSHED RED PEPPER FLAKES
8 oz OKRA, SLICED
6 oz TOMATO PASTE
2 lb CATFISH,CUBED
Salt
Pepper
2 1/2 c DICED, CANNED TOMATOES
3 c FISH STOCK

In a heavy bottomed soup pot, saute the
bacon. As soon as it startes to brown add the
onion and diced green red pepper. Cook for
about 5 min more. Add the diced tomatoes.
Cook 5 min. more. Add the okra and the fish
stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken (tomato paste
can be added at this point if desired).
Add the cubed catfish and simmer till fish is
done. Season w/salt pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.red
pepper. Can also add crab, shrimp, oysters,
chicken. Went out fishing the other day and caught a
few catfish too small to keep but this recipe came to
mind. Its real good when made spicy and served with
COLD beer. 04/29 11:17 Weird AL A.Green14 on Genie

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