Title: CRACKLE CACKLE CRUNCHIES
Categories: Snacks, Holidays, Kids, Chocolate
Yield: 1 servings

-Susan Klapper KCXJ08A
2 1/2 c Breakfast cereal
8 oz Chocolate
2 tb Light corn syrup
Cupcake liners

Pour some water into a pan until it is about an inch deep and bring
it to a boil. Break the chocolate into pieces and put into a
heatproof bowl. Put this into the pan until the chocolate has melted.
Stir the syrup into the melted chocolate and add the cereal. Spoon
into cupcake liners and leave to set.

Reformatted by: CYGNUS, HCPM52C CMINEAH

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Title: POPCORN BALLS (ANDERSON)
Categories: Desserts, Grains
Yield: 8 Servings

1 c Sugar
1 c Light corn syrup
1 ts Cider vinegar
3 tb Butter or margarine
1 ts Vanilla
2 qt Popped, unseasoned popcorn

From “The New Doubleday Cookbook” by Jean Anderson.

Place sugar, corn syrup and vinegar in a heavy saucepan.

Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves.

Cook, uncovered, without stirring to 260’F. or until a drop of syrup
forms a hard ball in cold water.

Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated.

With buttered hands, scoop up and shape into large or small balls.

Cool on waved paper or plastic food wrap. Serves 8.

Nutritional analysis per serving: 281.7 calories; 4.7 grams total
fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams
carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.

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This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for :-). )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.

Title: VEGETABLE SPRING ROLLS
Categories: Appetizers, Vegetarian, Vietnamese
Yield: 10 servings

1 oz Cellophane noodles
– soaked in warm water for
– 20 min, drained and
– chopped fine
2 Squares bean curd
– finely chopped
3 sm Potatoes; peeled and
– cut paper thin with a
– peeler and then shredded
1 tb Tree ears; soaked in
– warm water 20 min,
– drained and chopped
1 c Bean sprouts
1 md Carrot; peeled paper thin,
– cut into 1 inch sections
– and shredded
1 White part of leek; chopped
1 ds Black pepper
10 Dried rice papers
– (banh trang)
2 c Peanut oil

~- Combine all ingredients except rice papers and oil. Cut the
rice papers into quarters. Wet the surface of each paper with water
(use your fingers or a brush) and within about 1 min the paper will
become flexible enough to be filled. Place about 1 tbsp of the
filling on each paper and roll. Heat the oil in a wok to about
350 deg. F. Place rolls, flaps-down, into oil and cook 20 min
(10 min each side), until completely done.
Serve with Buddhist Nuoc Leo.
~- Disclaimer: This recipe is fat-city. There is another form
of spring roll skin which is inherently sticky and stretchy
(white and barely opaque), and doesn’t require deep frying.
(One could lighly saute the carrots and potatoes beforehand.)
I can’t remember what this wrapper is called. BTW – With this
alternate type of “spring roll” fresh chinese parsley or cilantro is
often included.
~- Side note: About forming a spring roll from quartered rice paper…
Roll down once
V
:
*****
***** *****
*** FILLING ***
: Then turn in -> ** FILLING ** <- Turn in * * * * * * * * | Continue rolling * * | down * * V * * * -----

Title: Beef Tenderloin Mexicana Creamy Cilantro Sauce
Categories: main dish, mexican
Yield: 4 servings

1 green chilies; chopped
1/2 c whipping cream
1/2 c sour cream
1 tb cilantro (fresh); chopped

Place chilies in blender and puree until smooth. Combine with whipping

cream in small saucepan over medium-low heat and bring to a gentle
boil.
Whisk in sour cream and cilantro. Cook until just heated through.

—–

ASIAN GREEN BEAN SALAD

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound long green beans, trimmed, cooked, — and cooled
1 Teaspoon crushed red pepper flakes
2 Tablespoons rice vinegar
1 Teaspoon chopped garlic
1/4 Cup olive oil
2 Tablespoons sesame oil
2 Cups cherry tomatoes, — halved
2 Tablespoons crushed toasted peanuts
Salt and pepper

In a bowl toss all ingredients together. Season to taste with salt and pepper.
Serve at room
temperature.

– – – – – – – – – – – – – – – – – –

AARGAUER RUEBLITORTE / Argovia Carrot Cake english

Recipe By : Danny Stocker , MR-Freudenberg, Bern , Switzerland
Serving Size : 2 Preparation Time :2:20
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 pounds Carrot — shredded
2/3 pound Butter
7 1/8 ounces semolina
7 1/8 ounces Eggs — only yellows
3/8 cup milk
7 1/8 ounces hazelnuts, blanced
7 1/8 ounces egg whites
3 1/2 ounces semolina
3/4 pound flour
7/8 ounce baking powder
3 1/2 ounces apricots marmalade
7 1/8 ounces white confectioner’s coating
2 tablespoons lime juice

First Step :
– prepare springform pan
– wash shredd carrots
– heat white confectioner’s coating and lime juice
– heat apricot marmelade

Second Step :
– Beat butter and sugar well
– Beat in the yellos from the eggs, one at a time, blending well after
each addition.
– Stir in milk, Hazelnuts, carrots and flour
– Beat white eggs and sugar to ‘snow’
and stir together
– Pour batter into well greased and floured springform pan
– Bake at 350f until set
– top with apricot marmelade
– Cool in pan
– top with white confectioner’s coating

– – – – – – – – – – – – – – – – – –

Title: Centrefold Nasturtium Salad
Categories: Salads, Appetizers, Vegetables, Flowers
Yield: 4 servings

15 ea Nasturtium leaves
15 ea Nasturtium flowers
2 ea Sweet onions, thinly sliced
2 ea Tomatoes, thinly sliced
2 ea Celery ribs, diced
1/2 c Tangy vinaigrette, see
— recipe above

Arrange the nasturtium leaves around the outside of a large flat
plate. Lay the flowers on top of the leaves with their stem ends
pointing toward the centre of the dish.

Working towards the centre of the plate, ad a layer of onions, then a
layer of tomatoes. Continue layering until the dish is full.

Cover the salad refrigerate for at least 2 hours to let the flavours
blend. Sprinkle with celery drizzle with the vinaigrette. Serve
immediately.

“Vegetarian Gourmet” Summer, 1994

—–

Title: Raisin Peanut Balls
Categories: Candies, 1941
Yield: 6 servings

1/2 c Peanut butter
1 c Raisins
1 tb Lemon juice
1/4 c Powdered sugar
1/2 c Shredded coconut
1/4 ts Salt
1/4 ts Cinnamon

Plump raisins by steaming. Drain and chop. Roll coconut into fine
pieces. Toast to a light brown in moderate oven (370 F). Mix peanut
butter, sugar, lemon juice, cinnamon, salt, and raisins. Blend
thoroughly. Shape into small balls. Roll in toasted coconut. The
Household Searchlight

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ZUPPA D’AGLIO – GARLIC SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Heads Garlic, Fresh
1/4 c Olive Oil
1 md Onion, Cut up up
2 Celery Ribs, Cut Up
1 c White Wine, Dry
1/4 c All-Purpose Flour
1 ga Chicken Stock
1 md Potato, Peeled And Cut Up
1 c Whipping Cream
10 Basil Leaves, Fresh,
– Chopped
5 Sprigs Thyme Leaves, Fresh
2 ts Salt
ts White Pepper
1/2 ts Tabasco
1 t Extra Virgin Olive Oil
2 Garlic Cloves, Sliced Very
– Thin, For Garnish

1. Cut two of the garlic heads in half across and
remove the papery outer skin. Put these cut side down
on a very hot surface – a griddle or black iron
skillet – until they’re black. Peel all the garlic
completely. 2. Heat the olive oil in a large saucepan
and saute the onions, celery, and the garlic until
lightly browned at the edges. Add the wine and bring
to a boil. 3. Sprinkle in the flour and stir the pot
thoroughly, but don’t let it brown. Add the chicken
stock, 1/2 gallon water, and the potato. Whisk about
the pot well and bring to a boil. Reduce to a rapid
simmer and cook for about an hour and 15 minutes. 4.
Strain out the solids from the soup, and puree them in
a blender or food processor, along with enough broth
to ease things along. Return the puree to the soup and
restore the boil. Add the whipping cream, basil,
thyme, salt, pepper and Tabasco. 5. Heat the extra
virgin olive oil in a skillet very hot. In it toast
the slivers of garlic until brown around the outside.
6 Ladle the soup into bowls and garnish with roasted
garlic slivers. Float a toasted, garlic-buttered slice
of French bread on top. Serves eight to twelve.
Suggested wine: Marinasco Chef Andrea Apuzzo writes of
this recipe in his book “La Cucina di Andrea’s”,
“Garlic wears many hats. Most people think of it in
its aggressive, green, aromatic, sharp form. But when
garlic is cooked slowly for a long time, it takes on a
sweet nuttiness that is every bit as interesting as
its more raw flavors. The sweet side of garlic is
exemplified by this soup.” Andrea’s Restaurant 3100
Nineteenth Street Metaire, Louisiana 70002

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