Nearly Instant South American Tomato and Scallion Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : All Ready Soups,Stocks Chowder
Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups roughly chopped tomatoes
1 bunch sliced green onions — (or more)
1/3 cup olive oil
3 tablespoons red wine vinegar — (or rice vinegar)
1 teaspoon salt
1/2 teaspoon black pepper

Toss together. Let sit around in the fridge for awhile. Serve. Feeds four
or so.
Copyright 1995, Merrill Shindler
GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
MC formatting by bobbi744@acd.net ICQ# 12099532

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Title: Avocado And Raisin Dip
Categories: Vegetables Dips Fruits Mexican
Servings: 4

2 ea Avocados; Peeled Chopped
1/2 c Raisins
1/2 c Vegetable Oil
1/4 c Lime Juice
1 t Sugar
1 t Salt
1/4 t Freshly Ground Pepper

Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas.

Makes 1 2/3 cups of dip.

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Clairmont Salad

Recipe By : Barbara Arbuckle
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds cabbage — chopped
1 large bell pepper — chopped
1 onion — chopped
2 carrot — sliced
3 stalks celery — chopped
1 large cucumber — chopped
1/2 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 teaspoon salt
1/2 teaspoon pepper

Mix together: oil, vinegar, sugar, salt and pepper. Mix together vegetables.
Pour dressing over vegetables and store overnight. Keeps 1 week. Makes
tons.

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Title: Chocolate and Peanut Butter Crescents
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

2 c Sifted all purpose flour 1 ts Vanilla extract
1/3 c Unsweetened cocoa 3/4 c Granulated sugar
1/4 ts Salt 1 Egg
1/4 lb (1 stick) butter

Sift together the flour, cocoa, and salt and set aside. In the large
bowl of an electric mixer cream the butter. Beat in the vanilla and
sugar. Add the egg and beat until thoroughly mixed. On low speed
gradually add the sifted dry ingredients, scraping the bowl with a
rubber spatula and beating until the mixture holds together. Transfer
the dough to a small bowl for ease in handling and set aside at room
temperature. Prepare the filling.

3/4 cup smooth (not chunky) peanut butter 1/2 cup strained or sifted
confectioners sugar.

In a small bowl thoroughly mix the peanut butter and the sugar.

Adjust rack to the center of the oven and preheat to 325 degrees.

To shape the cookies: On a large piece of wax paper place the cookie
dough in mounds, using a slightly rounded tsp. (no more) of the dough
for each mound-in order not to make them too large it’s best to
measure with a measuring spoon. Do maybe a quarter of the dough at a
time.

Then do the same with the filling, using a level 1/2 measuring
teaspoon for each mound. Place on other pieces of waxed paper.

Pick up one mound of the dough, roll it between your hands into a
ball, and flatten it between your palms until it is very thin. Then,
with a small metal spatula or a table knife, lift up and place one
mound of the filling in the center of the flattened dough. With your
fingers bring the dough around the filling and pinch the edges to
seal. Roll the filled dough between your hands into a cylindrical
shape about 2 inches long with very slightly tapered ends. Place the
cookie on an unbuttered cookie sheet and as you do, turn the ends
down slightly to form a short fat crescent. Continue shaping the
cookies and placing them 1/2 to 1 inch apart-these do not spread.

Bake for 13 to 15 minutes, or until the cookies are firm to the touch.
Reverse the cookie sheet front to back once to insure even bakinZ of
sugar and roll the cookies in the sugar as they come out of oven.

From: Maida Heatter’s Book of Great Cookies Shared By: Pat Stockett

MMMMM

Title: Molasses Cookies A.k.a. Ginger Cookies (Christmas)
Categories: Cookies
Yield: 72 servings

1 c Brown sugar
1 c Shortening
1 c Molasses; (green label)
1 Egg; beaten
1 ts Baking soda; in
1/2 c Hot water
1/2 ts Cloves; * see note
1 ts Nutmeg; * see note
1 ts Cinnamon
1 ts Ginger; * see note
7 c Unsifted flour; ** see note
1/2 ts Salt

Recipe by: Margaret Groman
Cream shortening, add sugar gradually, then molasses and beaten egg.
Combine baking soda and hot water; add to the first mixture. Sift
together flour, salt, and spices. (May want to sift several times until
well blended.) Stir in dry ingredients, and blend thoroughly. Chill in
refrigerator for several hours.

Roll out on a well-floured board. (Add more flour if dough is too soft.)
Cut into figures. Bake at 350 for 8-10 minutes.

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Title: TURTLE CAKE
Categories: Cakes
Yield: 1 servings

1 German chocolate cake mix
3/4 c Butter, melted
1/4 c Pet milk
1 pk 14 oz. caramels
1 c Nuts, chopped
1 c Chocolate chips

Mix cake per directions on box. Pour half of batter in a 9×13 inch pan and
bake at 350 degrees for 15 minutes. Peel caramels; mix with milk and
margarine. Blend well and pour over the cake. Sprinkle half the nuts and
all the chocolate chips over caramel mixture. Pour remaining mixture over
cake. Sprinkle the rest of the nuts over this. Bake for 20 minutes. Randy
Rigg

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Title: YELLOW CAKE MIX COOKIES
Categories: Cookies
Yield: 1 servings

1 c Crunchy peanut butter
2 Eggs
1/4 c Oil
1/3 c Water
1 pk Yellow cake mix
1 pk Chocolate chips (12 oz.)

Mix all ingredients together then drop by teaspoon on
ungreased cookie sheet. Bake at 350 degrees for 10 to
12 minutes. Randy Rigg

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CHINESE CABBAGE AND SHEEPS CHEESE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Onion
4 tb Olive Oil
2 Sprigs of fresh Thyme
2/3 tb Wine Vinegar
Salt, Pepper
29 oz Chinese Cabbage
8 oz Sheeps Cheese

1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in
it and with the oil put in a bowl. 3.Chopp the thyme finely and mix
together ,with the vinegar, under the onion mix. 4.Season with salt and
pepper. 5.Clean cabbage and cut into small stripes;add to bowl. 6.Break
cheese into small pieces and add to bowl 7.Let stand for one hour, taste
and season again if nessesary Translated by Brigitte Sealing Cyberealm BBS
Watertown NY 315-786-1120

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COCKA-LEEKE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Leeks washed and trimmed
2 c Cooked chicken breast
4 tb Butter
2 qt Chicken broth
4 Stalks of celery sliced
1 Egg yolk
2 Carrots cleaned and sliced
1 t Salt
1 t Pepper

1. Slice cleaned leeks into 1/2″ slices. Melt butter
in a large skillet and add leeks, carrots, and celery,
cook until lightly browned.

2. Add all but 2 cups of chicken broth from the boiled
chicken to the skillet.

3. Add the chicken breast cut up into small cubes.

4. Cover and simmer for approx 2 hours.

5. In the 2 cups of chicken broth you saved add the
egg yolk to it and mix well. Add this to the skillet
and continue cooking for another 3 mins.

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