Snicker Bar Pie

Recipe By : Renee Farkas
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Snicker Bars (Regular Grocery Store Size) —
cut/chopped
8 Oz. Cream Cheese
16 Oz. Container Of Cream Whip — (the biggest one you
1 1/2 Cups Confectioner Sugar
1/2 Cup Peanut Butter — (she used chunky)
2 Graham Cracker Crusts — (or your preference

Whip cream cheese and confectioner sugar together. Add everything else
and
combine well. Pour into graham cracker crusts, refrigerate and let sit
over
night. Done

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NOTES : I hope I have the right size for the cool whip, I know it’s the
largest tub
you can buy, it’s like 4″ deep or so, I’ll try and check it out in the
supermarket for sure!
Nutr. Assoc. : 2629 0 2862 0 0 0

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Sage Caraway Vinegar

1 cup packed fresh sage leaves plus sprigs for garnish, rinsed
and spun dry
1 1/2 teaspoons caraway seeds, bruised with a rolling pin
1 3/4 cups cider vinegar
1/4 cup water
Put the sage leaves in a very clean 1-qt glass jar and bruise
them with a wooden spoon. Add the caraway seeds, the vinegar,
and the water and let the mixture steep, covered with the lid, in
a cool dark place for 4 days to 2 weeks. Strain the vinegar
through a fine sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2-pint glass jars. Add the sage
sprigs and seal the jars with the lids.

Title: Sausage Cabbage Soup
Categories: Soups/stews, Meats, Vegetables, Sausages
Yield: 8 servings

1 lb Sausage Italian 1 Water
2 Onions, diced 2 Bouillon cube
1 Garlic clove diced 1 Zucchini, sliced
1 Spaghetti sauce 1 Cabbage, sliced

Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic. Add
spaghetti sauce, water, 1-2 bouillon cube (depending on size jar spaghetti
sauce), sliced zucchini, sliced cabbage. Cook til cabbage is soft. Taste,
and add more water is tomato flavor is too strong. Serve with freshly
grated parmesan or romano cheese.

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CANDIED APPLE TART

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bisquick Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Whipping cream
2 tb Sugar
4 c Apples — thinly sliced
-about 4 medium
1/4 c Bisquick
1/3 c Brown sugar
1 tb Butter — firm
3/4 ts Cinnamon
2 tb Cinnamon apple jelly

Heat oven to 425F. Mix 2 c bisquick, whipping cream
and sugar until soft dough forms. Shape into ball.
Pat dough into ungreased 12 inch pizza pan. Spread
apples over dough.

Mix 1/4 c bisquick, brown sugar, butter and cinnamon
until crumbly; sprinkle over apples. Cover edge with
2 inch strip of aluminum foil to prevent excessive
browning. Bake 5 minutes; remove foil. Bake 10 to 15
minutes longer or until edge is deep golden brown.
Heat jelly until melted; drizzle over tart.

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Almond Rice Pilaf (Dupree)

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown rice
1/4 cup raisins or currants
2 tablespoons dehydrated chopped onion
1 tablespoon butter — optional
2 chicken stock cubes
2 cups water (2 to 2-1/2 cups)
1/3 cup slivered toasted almonds
Salt and pepper

Place the rice, raisins, onion, butter, stock cubes and water in a 2- to
3-quart saucepan. Bring to the boil, and stir once or twice. Reduce heat,
cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is
absorbed. Remove from heat. Add almonds, season with salt and pepper, and
fluff with a fork.

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PIZZA SAUCE #1

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Pizza Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Tomato paste
1 Clove garlic (chopped)
3 cups Water
1 pint Oregano
3 pints Cooking oil
1/4 pint Marjoram
1 pint Black pepper
1/4 pint Basil
1 pint Instant minced onion
1 pint Brown sugar
1 pint Grated Parmesan cheese

Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes. Makes=
enough sauce for 4 12″ Pizzas.

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Title: HEART HEALTHY MUD PIE
Categories: Pies, Chocolate, Low-fat
Yield: 8 servings

———————————–CRUST———————————–
1 1/4 c Graham cracker crumbs
1/4 c Unsweetened cocoa
1/3 c Unsweetened applesauce
1/4 c Sugar
1/4 ts Cinnamon
2 ts Margarine

———————————-FILLING———————————-
18 oz Nonfat frozen coffee yogurt
2 tb Chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and
margarine until combined. Press mixture evenly on bottom and side of
a 9-inch pie pan. Bake approximately 10 minutes at 350 degrees until
firm. Cool and set aside. Refrigerate. Spread softened yogurt
evenly over pie crust to form filling. Place in freezer. Drizzle
with chocolate syrup before serving.

—–

Mad Mike’s Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Mexican
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Round steak — cubed
2 large Onions — chopped
4 large Carrots — shredded
46 ounces V-8 juice
6 ounces Tomato paste
28 ounces Tomatoes — whole peeled
1 can Beef broth
2 cans Enchilada sauce — mild
10 Bay leaves
4 tablespoons Brown sugar
2 1/2 ounces Chili powder
3 tablespoons Cumin
2 teaspoons Cayenne pepper
1 tablespoon Oregano

Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot,
saute the onions in some olive oil until they are soft. Add the meat and
continue cooking until meat is grayish brown, about 20 minutes. Mix in all the
other ingredients, bring to a boil and simmer for 3 hours.

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Title: HEARTY VEGETABLE BEEF SOUP
Categories: Soups, Main dish, Beef
Yield: 8 servings

2 lb Stew beef, cubed
1 1/2 c Corn
3 1/2 qt Water
2 Onions, sliced
1 Onion, chopped
1 Large potato, cubed
1 T Salt
1 c Spinach, chopped
1/2 t Thyme
1 c Green beans, chopped
1/2 c Split peas
1 c Green peas
6 Carrots, sliced
1 c Lima beans
3 c Celery, diced
1 c Ketchup
1 Green pepper, diced
2 T Parsley, chopped
3 Medium tomatoes, cubed

In large kettle, cover beef with water and add
chopped onion, salt, thyme. Bring to boil. Skim
fat from surface. Add split peas, cover and simmer
over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust
seasoning.

—–

Date: Sat, 15 Jan 94 15:44:46 CST
From:

Very Fine Pie Crust and Pie (easy, total added fat=8 gms per pie)

2 whole wheat tortillas, 8 1/2 inch diameter (Garden of Eatin’ is 4gms
fat per tortilla, larger/smaller tortillas are okay, and fat free
might work. GofE ingredients are organically grown whole wheat
flour, water, aluminum-free baking powder, soybean oil, and sea
salt, 4 gms fat and 130 calories each).
pie filling (example follows)

4 granny smith apples (quartered, cored and sliced twice more per qtr.
to get 12 slices per apple; and halve each of these slices
crosswise to make the apple bits match the berry sizes better)
12 oz. bag berries (ie. fresh cranberries, defrosted frozen raspberries)
1/2 c. + 1 to 2 Tbs. sugar or Sucanat
2 Tbs. cornstarch (or 4 Tbs. flour)
water as needed

Cover the bottom of a pot with water. Add cranberries, if you are using
cranberries, and boil until they pop, about 10 minutes or less. Strain,
retaining the liquid. Cover bottom of pot with water again, or use some
of the cranberry liquid, or the liquid drained from the defrosted fruit.
Add apples to the pot, and simmer for about 5 minutes, until the apples
begin to start cooking. Add sugar, stir. Mix the cornstarch in about
2 Tbs. of cool or lukewarm liquid (you can use plain water), until the
cornstarch is dissolved. Add the cornstarch to the boiling pot, and
stir continuously. If it starts to thicken too fast, remove from heat
and continue stirring until well mixed. Add berries, stir. Add any
optional ingredients (ie. lemon zest, kirschwasser liquor, currants).

Assemble the “crust” by softening a tortilla over heat briefly (if it
needs softening), and flatten it or shape it into an 8 inch pie pan (you
can use a 9 inch pie pan if the tortillas you find are bigger, or patch
a bunch of small tortillas together in a rectangular pan). Pour in the
heated fruit mixture. Soften the second tortilla, and press on top of
the pie, pushing the near-edges down into the pie to seal the edges (as
the juices rise to help form a seal) and form a sort of fluted “crust-
edge”. Score slice marks in the top crust, or cut a few air vents.
Optionally, brush crust lightly with a 2:1 concentration of sugar water,
and sprinkle surface with sugar or sugar/cinnamon mix. Bake the pie for
only 15 minutes, at 400F, or remove as soon as the crust has become
crisp (<15 min). Let cool at room temperature at least 1 hour before serving, to get the juices to set, otherwise serve hot. Serves 6. Alternates: You may use two or more layers of tortilla, if you like, on the bottom crust. No oil is necessary. :-)