Chow Mein Candy Noodles

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:45
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chow mein noodles — 3-oz. can
1 cup nuts — coarsely chopped
1/3 cup honey
1/4 cup sugar
2 tablespoons margarine
1/2 teaspoon vanilla extract
1/8 teaspoon salt
6 ounces butterscotch morsels

1. Combine noodles and nuts in mixing bowl.
2. Combine honey, sugar, margarine, vanilla and salt in small sauce pan and
bring to full boil over moderate heat; stir constantly. Remove from heat;
add butterscotch morsels and stir until melted and smooth.
3. Pour over noodles and nuts; mix gently until well coated. Drop by heaping
teaspoons onto waxed paper on baking sheet.
4. Let stand until set or chill until firm. If desired, wrap individually in
small squares of waxed paper.

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Serving Ideas : Great fun for kids to make at Christmas for gift-giving.

Ciao Down Ravioli Casserole

Recipe By : FOODWINE (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 4 Preparation Time :0:20
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 10 oz pkg frozen chopped spinach
1 tablespoon butter
1/2 cup fresh mushrooms — sliced
1 14 1/2oz can diced tomatoes with herbs
1 8 oz. can tomato sauce
1/4 cup dry red wine
1/2 teaspoon pepper
1/4 teaspoon fennel seed — crushed
1 9 oz. pkg. refrigerated/frozen ravioli
1/4 cup Parmesan cheese — finely shredded

Thaw and drain spinach. Press out excess liquid. In a large skillet melt
butter. Add mushrooms and cook about 5 minutes or until tender, stirring
often. Add the undrained tomatoes, tomato sauce, wine, pepper and fennel.
Bring to boiling; reduce heat and cover. Simmer over low for 5 minutes.

Meanwhile, cook ravioli according to package directions. Gently toss ravioli
with tomato mixture and spinach. Transfer to an ungreased 1 1/2 qt.
casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 minutes or
until heated through. Makes 4 main dish servings.

Make ahead: Follow above directions for assembly of casserole. Cover and
refrigerate, unbaked, for up to 24 hours. Bake at 350 for 40 minutes or
until heated through.

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Title: Old Fashioned Oatmeal Cookies
Categories: Cookies, Crisco.018, Walnuts
Yield: 30 cookies

3/4 c Butter Flavor Crisco
1 1/4 c Brown Sugar, firmly packed
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Oats, quick cooking NOT
– instant or old fashioned
1 c Flour, all purpose
1/4 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Raisins
1 c Walnut pieces, broken

Preparation Time: 20 Minutes Bake Time: 10 to 12 Minutes

1. Heat oven to 375 F. Grease baking sheets with Butter Flavor
Crisco. Set aside.

2. Cream Butter Flavor Crisco, brown sugar, egg, milk and vanilla in
large bowl at medium speed of electric mixer until well blended.

3. Combine oats, flour, cinnamon, baking soda and salt. Mix into
creamed mixture. Stri in raisins and nuts. Drop rounded
tablespoonfuls of dough 2 inches apart onto baking sheet.

4. Bake at 375 for 10 to 12 minutes. Cool n baking sheet 2 minutes.
Remove to cooling rack.

Makes 2 1/2 dozen 2 1/2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 20.
Shared by: David Knight

MMMMM

Title: GARLIC STEAK STIR-FRY
Categories: Chinese, Beef
Yield: 6 servings

2 lb Round steak/venison
1/4 c Light soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 Clove mashed garlic
1/4 c Cooking sherry
4 tb Peanut oil
2 Clove chopped garlic
1 1/2 c Boiling water
3 lg Green peppers cut into 1/2
Inch strips
1 c Sliced water chestnuts
3 tb Cornstarch
Sherry or sesame oil
Hot boiled rice

Cut meat against the grain into 1/2 inch strips (this
is easier to do if meat
is partially frozen). Make a marinade for the meat by
combining soy sauce, bouillon ginger, mashed garlic
and sherry. Marinate steak for 2-12 hours in the
refrigerator. Dry meat on paper towels. In a wok, heat
peanut oil and saute chopped garlic until it turns
golden brown. Remove, leaving at least 2
tablespoon oil in wok. Add meat to oil and saute until
brown (add just a dash
of sherry/sesame oil to meat while it’s browning). Add
reserved marinade and
1 cup boiling water. Simmer 45 minutes or less time,
if desired. When meat is
tender, remove and keep in warm oven. Pour marinade in
separate pan and add cornstarch. Add remaining 1/2 cup
boiling water, if needed. Simmer until thick. Stir-fry
green pepper and water chestnuts in liquid remaining
in wok. Add meat and marinade gravy. Add dash sesame
oil to taste. Serve over boiled
rice.

Recipe By :

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Frozen Jack-O-Lanterns

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
12 Navel oranges
12 Cinnamon sticks
1/2 Gallon Dark chocolate ice cream

Cut off tops of oranges. Gently hollow out pulp (reserve for another use),
leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern
faces into each orange. Pack chocolate ice cream into shells, avoid letting
ice cream come out of holes. Cut a hole into top of orange top. Set tops
back on, over ice cream, and inset cinnamon stick stem through the hole.

Place in freezer for at least 3 hours, or until serving time.

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Sour Orange Cake

Recipe By : Suzy Lewis (friend Edel)
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box yellow cake mix
1 box orange jello (3 oz)
5 whole eggs
3/4 cup oil
3/4 cup apricot nector or sour orange juice
1 cup nuts — chopped

Mix everything together then add nuts. Pour into prepared bundt pan. (
Prepared with Pam or Baker’s Joy and bread crumbs). Bake at 350 deg F for 20
minutes, then 325 deg F for 35-40 minute

Glaze: 1 tsp sour orange juice and enough powdered sugar to make a nice
glaze. If you use the apricot nector you can sour it by
adding 1 TBL lemon or lime juice. If you use just the
apricot nector, add 1 TBL Brandy.

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NOTES : I didn’t get to taste this, but all the tech’s were raving about it.
Sounds yummy!

Title: FRENCH ONION SOUP – WITH COKE
Categories: Soups/stews, Vegetables
Yield: 4 servings

1/4 c Butter or margarine
4 c Onions, thinly sliced
2 cn Beef broth, or bouillon
– (2-10.5 oz cans)
3/4 c COCA-COLA
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread, cut
– into thick slices
Parmesan cheese, grated

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown.
Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt,
vinegar, and pepper. Cover and simmer 20 to 25 minutes. . In a broiler,
toast one side of the French bread slices. Turn and generously sprinkle
with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the
soup and top with the toast, cheese-sided up.
Makes 4 servings or about 6 cups.

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BLACK BEAN PATTIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked black beans
1 c Cornmeal
1 tb Cumin
1 c Cooked brown rice
1 c Soymilk

The North American Indians made patties of black beans and cornmeal,
cooking them over campfires. Brown rice has been added to give them more
substance, though the Native Americans on the plains would have used wild
rice. For a main dish, you can make or buy a mushroom gravy to serve over
the patties, serving with a green vegetable and salad. Uncooked patties
can be wrapped in wax paper and frozen, then for a quick meal you can
defrost and fry or grill. This is a nice way to use up leftover rice or
beans, but you can also cook some for the occasion. For breakfast, you can
serve with warm maple syrup.

Cool the beans and rice, if you have just cooked them. Combine all the
ingredients well. Add more cornmeal as needed to form a stiff dough. Form
into patties. Add corn oil to a frying pan and fry, or grill over
charcoal. Cooking black beans: put 1 cup dry black beans in 3 cups water
and store overnight (a quart canning jar works well for this.) Bring to
a boil in fresh water and simmer around 40 minutes. Cooking brown
rice: place 1 cup brown rice in 2 1/2 cups water. Bring to a boil, then
cover and simmer until water has disappeared, about 35 minutes. Let the
rice rest with cover on an additional 10 minutes. From: Mary Howard.

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2 cups Bisquick
1/2 cup cold water
3/4 cup grated cheddar

2 tablespoons butter
1/4 teaspoon Garlic salt or powder
1/2 teaspoon Parsley flakes
1/4 teaspoon Italian seasonings

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.

Title: Sunflower Eggs
Categories: Eggs Main dish Mexican Vegetables
Servings: 6

3 oz Uncooked Fine Noodles; *
2 tb Vegetable Oil
3/4 c Onion; Chopped
1 ea Clove Garlic; Minced
3 c Tomatoes; 4 Lg., **
4 oz Green Chile Peppers; ***
4 ts Sugar
4 ts Vinegar
1 ts Salt
1/4 ts Cinnamon; Ground
1/8 ts Cloves; Ground
1 tb Vegetable Oil
6 ea Eggs; Large
1 tb Water
1 ea Avocado; Large

* 1 1/2 cups of the fine noodles should be 3 oz.
** Tomatoes should be peeled, cored and chopped.
*** Use 1 4-oz can of green chile peppers that have been rinsed, seeded
and chopped.
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In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4
minutes or until lightly browned, stirring constantly. Remove the noodles
from the skillet, reserving the oil. Reserve the noodles. Cook the onion
and garlic in the reserved oil until tender. Stir in the tomatoes, chile
peppers, sugar, vinegar, salt, cinnamon, and cloves. Bring to boiling
then reduce the heat. Boil gently, uncovered, for about 15 minutes or
until slightly thickened, stirring occasionally. Meanwhile, cook the
browned noodles in a large amount of boiling salted water until tender,
about 7 to 8 minutes, then drain. In another skillet, heat the 1 tbls of
oil just until hot. Carefully break the eggs into the skillet, sprinkle
with a little salt and pepper. When the whites are set and the edges are
cooked, add the 1 tbls of water. Cover and cook the eggs until they are
done as you like them. Combine the noodles and half of the tomato sauce,
transfer to a heated platter. Arrange the eggs on top the noodles. Spoon
the remaining tomato mixture over the eggs. Seed, peel and slice the
avocado. Arrange the slices in a sunburst fashion over the eggs and serve
hot.

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