PEANUT REFRIGERATOR CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Butter,soft
1/2 c Peanut butter
1 lb Confectioners’ sugar
1 pk Social tea biscuits (11 oz)
1 c Coffee,cold,strong
1/4 c Cocoa
1/2 c Peanuts,salted,chopped

1. In a bowl cream butter until light and fluffy.
Gradually stir in peanut butter, then gradually beat
in confectioners’ sugar until mixture is soft and
fluffy.

2. Dip biscuits quickly, one by one, into cold coffee
and place 16 of them, touching, on a foil-lined cookie
sheet (4 biscuits lengthwise and 4 biscuits across).
Spread biscuits with 1/4 of the peanut butter mixture,
spreading mixture carefully into an even layer. Sift
over 1/4 of the cocoa. Repeat until you have 4 layers
of biscuits. Spread remaining peanut butter mixture
over the top and sides of the cake; dust with
remaining cocoa; sprinkle top and sides with chopped
peanuts.

3. Refrigerate for 12 hours. Slice thinly and serve
while still cold.

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SPINACH RICE SALAD

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Salads Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Uncle Ben’s Original Rice
-Pilaf (36 oz.)
2 2/3 c Italian salad dressing
1/3 c Soy sauce
1 tb Sugar
1 lb Spinach, fresh, cut into
-thin strips
1 1/2 c Green onions, sliced
1 c Crisp Cooked/crumbled, bacon

1. Cook rice according to package directions, omitting margarine. 2.
Transfer rice and remaining liquid to shallow pan. Let stand until all
liquid is absorbed. 3. Combine salad dressing, soy sauce and sugar. 4.
Stir into coooked rice. 5. Cover and chill 6. Fold in spinach, onion and
bacon just before serving.

Measurements and timing are designed only for Uncle Ben’s Fast Cooking Rice
Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain Wild
Rice Blend, and CONVERTED Brand Rice

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Easy Italian Sausage Vegetable Soup

Recipe By : Pillsbury
Serving Size : 7 Preparation Time :0:00
Categories : Posted To Recipelu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bulk italian pork sausage
1 cup carrots — sliced
1 large baking potatoes — peeled, 1/2″ cubes
1 clove garlic — minced
2 cans ready-to-serve beef broth — 14 1/2 ounce
1 can garbanzo beans — drained
1 can pasta-style chunky tomatoes — 14 1/2 oz. undrained
1 1/2 cups water
1/2 teaspoon dried italian seasoning
1 bay leaf
1 cup zucchini — julienned
fresh parmesan cheese — grated

Prep Time: 15 minutes (Ready in 7 hours 45 minutes)

In large skillet, brown sausage; drain. In 3 1/2 to 4-quart slow cooker, combin
e cooked sausage and all remaining ingredients except zucchini and cheese; stir
gently to mix.

Cover; cook on low setting for 7 to 9 hours.

Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes
or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with che
ese.

7 (1 1/2-cup) servings

NOTES : Copyright 1998 The Pillsbury Company

By “Valerie Whittle” on Feb 24, 1998.

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1/4 c minced parsley
1/4 c minced onion
1 large clove garlic, minced or pressed
6 T lemon juice
1/8 tsp cayenne
1/2 tsp salt or to taste
1.5 c drained chickpeas
1.5 c sliced zucchini or yellow crookneck squash
6 T bean liquid from the can

Whisk together everything but the chickpeas and squash.
Stir in the chickpeas and squash. Let marinate in the fridge
for at least a few hours for flavors to blend.

POT ROAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Roast
6 Potato, halved (no need to
-peel)
1 pk Onion soup mix
3 Onion, peeled and quartered
4 Carrots, cut into 2″ length
1/2 c Water

I, too, love knowing that my dinner is already cooking ~- even on
days that I don’t work (outside the home, that is!). I have fallen
into the trap of making two recipes over and over. One or the other
is always simmering when out-of-town guests are expected. (My
husband’s family is notorious for showing up later than expected.
Crock pot meals are fabulous for times when you don’t know when
dinner will be served!) Put the veggies on the bottom and the meat on
top. Season meat with salt and pepper. Pour water over all. Simmer
all of the above on low all day. Sometimes I add an envelope of onion
soup mix or a small can of whole tomatoes for a variation. The meat
falls apart and is wonderful!

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Title: NO-COOK APPLE RASPBERRY JAM
Categories: Desserts, Jams
Yield: 4 servings

3 c Fully ripe raspberries
1/2 c Finely ground peeled and
-cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin

Thoroughly crush the berries, using a potato masher,
sieve half of the pulp to remove some of the seeds, if
desired; measure 1-1/2 cups of prepared berries; pour
into a large bowl. Add apples. Add sugar to bowl;
mix well; let stand 10 minutes. Add lemon juice and
liquid fruit pectin to bowl; stir for 3 mintes. ( A
few sugar crystals will remain) Ladle jam into clean
containers, leaving 1/4 inch headspace; cover with
tight fitting lids; let stand at room temperature
until set ( may take up to 24 hours) store in
freezer. Jam can be stored in the refrigerator if
used within 3 weeks. Makes 4-1/2 cups.

Origin: Appeal (quarterly publication for Overwaitea
Foods.) Shared by: Sharon Stevens.

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DEEP-FRIED SESAME SEED BALL – JIEN DUY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oriental Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Glutinous rice powder
2/3 c Boiling water
2 Chinese brown slab sugar
-(sticks)-
-ÿÿ
1/2 c Dark brown sugar
1/2 c Sweet red bean paste
1/2 c Sesame seeds
Peanut oil for deep-frying

PLACE THE GLUTINOUS RICE POWDER in a mixing bowl.
Bring the water to a boil and add the sugar; stir
until completely dissolved. Pour sugar water into the
rice powder; stir until well mixed. Gather the dough
into a ball and knead until smooth. Cut dough in half
and roll each half into two 10-inch long rolls. Cut
each roll into 10 pieces. Take one piece and roll into
a ball. Flatten it and place a 1/2-inch round piece of
sweet red paste into the center of dough. Fold over
sides to enclose filling and roll into a ball. Repeat
until all the balls are made. Wet your hands with
water and roll one ball in your hands to moisten the
ball. Dip the ball into a dish of sesame seeds until
the entire surface is covered. Press lightly to help
the seeds adhere. Add enough oil to a wok to a depth
of 2 1/2-inches. Heat to 350F. Deep fry balls for 8 to
10 minutes. As they expand in the oil, take a pair of
chopsticks and squeeze the balls to help them expand
and fill with air. The balls should triple in size,
float to the top of the oil and turn golden brown.
Remove and drain on paper towels. Makes about 20 balls.

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Applesauce Kugel (Pareve)

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :1:30
Categories : Casseroles Kugels Passover
=0D
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Broad Egg Noodles — cooked as directed
2 Cups Applesauce, Unsweetened
6 Each Eggs — beaten
1 Teaspoon Salt
2 Teaspoons Cinnamon
1/2 Cup Margarine — melted
2 Teaspoons Vanilla Extract
1 Cup Granulated Sugar

Pre-heat oven to 325 degrees F.

Combine margarine and sugar in a large mixing bowl. Whisk in eggs,
beating until light and frothy. Add remaining ingredients, including
noodles. Pour mixture into lightly greased 4-quart baking dish (10 x 12
inches). Bake for 1 hour. Let cool completely before cutting, then
reheat.

Freezes well.

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Menudo (Tripe)

Recipe By : Roxana Payton (roxalot@indirect.com)
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb tripe
3 cloves garlic — minced
1 cup hominy
1 cup cold water
1 tsp. chile powder
1 tsp. brown sugar
1 Pinch salt

Cut tripe into small pieces. Simmer in water for about an hour. Remove
from water. Fry in fat to which has been added garlic and hominy. When
browned remove from fire. Add chile powder, sugar, salt, water. Replace
on fire and cook 15 minutes

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Title: OLIVE OIL-LEMON MARINADE
Categories: Sauces, Grill
Yield: 1 cup

2/3 c Olive oil
1 ea Lemon juiced
1 ts Lemon thyme
Pepper, to taste

Combine all the ingredients in a small container.
When brushing on the vegetables as they grill, swirl
the mixture around with a brush to ensure that the oil
lemon remain well mixed.

Use to baste grilling vegetables as they grill. Works
especially well with broccoli or carrots.

Nava Atlas, “Vegetarian Celebrations”

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