Title: RASPBERRY FUDGE BALLS
Categories: Desserts
Yield: 30 servings

8 oz Cream Cheese; softened
6 oz Chocolate chips; melted
3/4 c Vanilla wafer crumbs
1/4 c Raspberry preserves;seedless
1/3 c Almonds; finely chopped

Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs
and preserves. shape into 1 inch balls and roll in chopped almonds. Chill
several hours. Makes 30 balls. Thank you Laurie Thelen.

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Layer all the above in that order and serve with tortilla
chips. Can be served warm.

Title: Watermelon Rind Pickle
Categories: Canning, Fruits, Harned 1994, Kentucky, Shaker
Yield: 1 batch

7 lb Watermelon rind; peeled
2 1/2 qt ;Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c ;Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons

Pare off the outer green from watermelon rind and cut in 1″ squares.
Put in large bowl and pour over them the salt and water mixed. Let
soak for three days. Drain and let stand in fresh water for one hour.

Make a syrup of sugar, vinegar, water and spices. Cut the lemon
(rind and all) paper thin. Put melon and lemon into hot syrup and
boil until watermelon is clear. Seal in jars.

From South Union, Ky. In _The Shaker Cook Book: Not by Bread Alone_
by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg.
183. Library of Congress Catalog Card Number 53-5248. Typed for you
by Cathy Harned.

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Title: Kolaches – Cheese Filling
Categories: Desserts
Yield: 36 servings

1 1/2 c Creamed cottage cheese,
Small curd
1 Egg, beaten
1/2 c Sugar
1 ts Vanilla
1/8 ts Salt
3 ts Melted butter

Drain cottage cheese, press in cheese cloth to remove as much
liquid as you can.

In mixing bowl, combine cheese and remaining ingredients until
blended and creamy.

Yield: 1 1/2 to 2 cups

Enjoy! – Jeff Duke

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RED LOBSTER CHEESE BISCUITS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic salt or powder
1 tb Parsley flakes
1 t Italian seasonings
5 lb Bisquick
44 oz — Water, cold
1 lb Cheddar, sharp — grated
1/2 c Butter

Preheat oven to 450 degrees. Mix bisquick, water and
cheese. Drop by large spoonfuls onto greased baking
sheet. Bake for 8-10 minutes. After baking, (while
hot) brush on melted butter or margarine mixed with
garlic powder, parsley flakes and Italian seasoning.
(Amounts will vary by the size batch you make, but a
little goes a long way.) Serve hot. The RL manager’s
recipe is for a large quantity, so you’ll have to
reduce the ingredient quantities by the size batch you
desire. Note: For a smaller batch I usually use 2 C.
Bisquick, 1/2 cup cold water, and 3/4 c. grated
cheddar which will yield about 12 biscuits. You may
also substitute soda water or gingerale for the water,
if desired.

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Title: AUSTRALIAN POACHED RABBIT WITH BRUSCHETTA
Categories: Australian, Meats
Yield: 4 servings

1 ea Spanish onion, peeled and
-sliced
2 ea Stalks of celery, chopped
2 sm Carrots, chopped
2 ea Sprigs of thyme
2 ea Bay leaves
12 ea Black peppercorns
1 ea Rabbit
2 ea Cloves of garlic, quartered
16 sm Fresh sage leaves
2 1/2 c Extra virgin olive oil
1 ea Crusty Italian ring loaf of
-bread (preferably day-old)
-Mesclun, to serve
Lemon wedges (optional), to
-serve

Bring 6 liters of salted water to the boil in a large saucepan. Add
onion, celery, carrot, herbs and peppercorns and return to the boil.
Skim surface. Add rabbit and return to the boil. Reduce heat to
lowest setting, cover and simmer very gently for 1 hour, or until
rabbit is tender. Remove from heat and cool rabbit in cooking liquid.
Remove rabbit from liquid, strip meat from bones and place it in a
single layer on a plate or tray. Season meat generously with salt and
freshly ground black pepper.

Return bones to cooking liquid and boil again to make stock to freeze
for another purpose, if desired.

Transfer rabbit to a bowl. Add garlic, sage and oil just to cover.
Using your hands, mix ingredients to combine, then cover and
refrigerate for 48 hours.

Cut bread into 1cm-thick slices and brush both sides with remaining
oil combined with 1 teaspoon sea salt. Place in a single layer on a
rack on an oven tray and bake at 150C for 30 minutes, or until pale
golden. Using a slotted spoon, remove rabbit from oil, and serve at
room temperature with warm bruschetta, mesclun and lemon wedges, if
desired.

Source: Australian Gourmet Traveller July ’94

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GREEK CHAROSET

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 Orange,unpeeled,seeds remove
And cut into 8 pieces.
1/2 c Raisins
1/2 c (14) pitted dates
1/3 c Cherry preserves
1/2 c Sweet red Passover wine
1 t Ground ginger
1 pn Cayenne pepper
2 tb Pine nuts

In food processor,chop orange coarsley.Add raisins and dates and
process until finely chopped.Transfer to medium size saucepan and stir in
preserves,wine,ginger and cayenne.Bring to a simmer.Cover and cook over
lowest heat for 8 to 10 minutes until thick,stirring often to prevent any
sticking.Stir in pine nuts.Makes 1 1/4 cups. Note: May be kept refrigerated
up to 1 week….

– – – – – – – – – – – – – – – – – –

Date: Thu, 10 Mar 94 11:38:41
From: KGRAAP.DPSNET%SISNET@SISNET.CLACKESD.K12.OR.US

COCOA FUDGE CAKE

1 2/3 CUP ALL PURPOSE FLOUR OR 2 CUPS CAKE FLOUR
1 1/2 CUPS SUGAR
2/3 CUPS COCOA POWDER
1/2 CUP APPLESAUCE
1 1/2 CUP PLAIN YOGURT OR BUTTERMILK
1 1/2 TSP. BAKING SODA
1 TSP. SALT
1 TSP. VANILLA
2 EGGS SUBSTITUTE EQUIVALENT

Heat oven to 350 degrees. Grease and flour rectangular pan,
13 X 9 X 2. Beat all ingredients on low speed, scraping
bowl constantly, 30 seconds. Beat on high speed, scraping
occasionally, 3 minutes. Pour into pan. Bake 35-40
minutes, until wooden pick comes out clean in center. Great
without frosting, but you can frost if you prefer.

Burgundy Meat Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef
Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb Ground beef; or mixture of
-beef/pork/veal
1 Sm Onion — chopped
2 Eggs
1 C Soft white bread crumbs
1/2 C Parsley — chopped
1/2 C Dry red Burgundy
1 T Basil — fresh
1 1/2 ts Salt
1/4 ts Pepper
5 sl Bacon
1 Bay leaf
8 oz Tomato sauce with mushrooms — heated

Combine ground meat, onion, eggs, bread crumbs, parsley, wine,
basil, salt and pepper in a large bowl; mix.
Crisscross 3 bacon slices on a 12-inch square of aluminum foil;
shape meatloaf mixture into a 6-inch round on top of bacon. Top
with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into
slow cooker; cover.

Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until
meatloaf is well-done.

Remove loaf from slow cooker by lifting the foil, tilting fat back into the
slow cooker. Discard bacon and bay leaf.

Serve on heated platter and spoon part of the heated tomato
sauce over. Serving suggestion: Serve with buttered noodles and Frenched
green beans.

Beef broth or tomato juice may be substituted for the Burgundy.

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Title: Maverick Chili
Categories: Chili, Tex-mex, Meat, Ethnic
Yield: 15 servings

2 lb Smoked pork neck-bones
3 1/2 lb Beef brisket rough ground
4 c Tomato sauce
1 c Green Bell pepper chopped
3 Onions lg. chopped coarsely
4 Jalapenos cored,seeded,
– minced
2 T Tabasco sauce
1 T Salt
3 1/2 T Chili powder
4 Garlic cloves minced
1 1/2 c Tomato paste
4 T Cumin freshly ground
1 T Mexican oregano
1/2 c Pimientos chopped
1 T Maggi sauce
1 T Chocolate syrup
12 oz Beer (not Lite)
1 c V-8 juice
1 c Strong coffee

Pick meat off of the neck bones and chop coarsely.
Place meat, onions, Bell peppers, garlic into a large
heavy pot and saute’ until meat is browned. Add all
liquid ingredients and 3 T of cumin alomg with all
other spices. Bring to a slow, rolling boil. Cook at
this point for 10 minutes then reduce heat to Simmer,
add remaining ingrediants except the 1 T od cumin
left, cover and cook for 1 hour. Be sure to stir
fairly often. Add the remaining cumin and cook for 5
minutes. Serve or refrigerate and re-heat for a beter
pot of chili. Origin: Joe Patsy Kelloran, Chili-Team
Leaping Lizards, circa 1991 Typed and presrved by Don
Houston

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