FUDGE OATMEAL (NO BAKE) COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Granulated sugar
1/2 c Cocoa
1/2 c Milk
1/4 lb Butter
Dash of salt

Combine ingredients. Bring to a boil and boil hard
for one minute. Remove from fire and add 1 tablespoon
of vanilla. Pour into a bowl containing 3 cups of raw
oatmeal (quick) and 1/2 cup of peanut butter. Mix
well. Drop quickly by tablespoons onto waxed paper.
Randy Rigg

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Title: Fruit Leather
Categories: Kids
Servings: 6

8 c Fruit that has been put
-through a blender
1 c Sugar
1/4 c Lemon juice

Put Saran Wrap on a cookie sheet and spread the fruit mixture THIN and
evenly on the Saran Wrap. Place the cookie sheet on the top rack in the
oven at 150F. Leave oven door open. This process takes several hours. An
electric fruit dryer may be used or the cookie sheet may be set in the sun
for several hours. The fruit is dry when you can tear it like leather. Roll
fruit up still on the same Saran Wrap and store in tightly capped jar.

Origin: Homemaking Booklet, Mormon Church, 1978 Shared by: Sharon Stevens

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Title: Cream of Pecan Soup
Categories: Soups/stews
Yield: 2 servings

2 tb Butter 1/2 ts Vegetable seasoning
1/2 c Onion, diced 1 Dash nutmeg
1 tb Flour 1 c Pecans, ground fine
2 c Broth (OR 1/2 c Celery leaves
2 c Water AND 1 1/2 c Cream or half half
1 Vegetable bouillon cube) 4 Sprigs mint
1/2 ts Soy sauce

Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add
seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream
and simmer 5 minutes longer. Serve with mint.

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DOUBLE MELON SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Cantaloupe, peeled, seeded
— chopped
2 tb Orange juice
1 t Orange rind, grated
2 tb Sweet sherry
1/2 ea Honeydew melon, peeled,
— seeded chopped
2 tb Lemon juice
3 tb Mint, chopped
Mint sprigs, to garnish

Puree the cantaloupe with the orange juice, orange rind the sherry.
Cover chill for at least 3 hours.

Puree the honeydew melon with the lemon juice mint. Cover chill
for at least 3 hours.

Pour equal amounts of each melon mixture into chilled serving bowls
for a pretty half orange, half green effect. Garnish with mint
sprigs serve chilled.

Pamela Westland, “Fruit”

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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

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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!