Title: SPACESHIP CAKE
Categories: Chocolate, Cakes
Yield: 10 servings

1 Layer chocolate cake mix
2 c Almonds, slivered
5 tb Hot water
1/2 c Light corn syrup
1/4 c Margarine, melted
2 c Chocolate chips
2 1/2 c Hot Fudge Sauce (can be used
-in place of last 4

Makes 10 Servings

ingredients above)

Preheat oven to 350 degrees F.

Prepare cake mix as directed. Pour batter into long, shallow loaf pan.
Bake cake for 20 minutes, or until done. Cool slightly before removing
from pan. Place cake on rack, top side down. With sharp knife, cut off
sharp corners of cake. Stick almonds into cake ina staggered row design.
Cover to prevent drying.

Combine hot water, corn syrup and margarine in top of a double boiler.
Bring mixture to a boil. Continue to boil until margarine melts. Remove
from heat; stir in chocolate chips. Beat until sauce is combined. (or,
heat Hot Fudge Sauce over a double boiler until it drips from a spoon.)
Cool sauce to warm; spoon slowly over cake with almonds. (This process must
be done slowly to allow the sauce time to adhere to the nuts and cake.)
Allow sauce to set before serving.

—–

Redibase Beef And Barley Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. salad oil
1 Lb. Beef chuck — 1/2 inch pieces
2 Large onions — chopped
2 Cloves garlic — finely chopped
5 Cups water
3 Tsp. Beef Redi-Base
1/4 Cup barley
1 1/2 Tsp. paprika
1/8 Tsp. marjoram leaves
3 Medium potatoes — 1/2 inch pieces
2 Medium carrots — sliced
2 Stalks celery — sliced
16 Oz stewed tomatoes
10 Oz. frozen peas
1/2 Cup mushrooms — sliced

Sauté beef cubes, onions, and garlic until onions are limp. Add water,
Redi-Base
, barley, paprika, marjoram. Simmer, covered, until meat is tender. Add potatoe
s, carrot, celery, tomatoes, and peas. Cook until vegetables are cooked, about
30 minutes . Serve. Serves 4

– – – – – – – – – – – – – – – – – –

Title: Cream Of Potato Soup (Dehydrated)
Categories: poultry
Yield: 100 servings

2.00 ga water; warm
4.25 ga water; warm
3.25 lb milk; dry non-fat l heat
3.00 lb onions dry
5.00 lb potatoes fresh
0.50 lb soup gravy base chicken
2.00 ts pepper black 1 lb cn

1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY

BASE. BRING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY.

2. STIR MILK INTO WARM WATER. BLEND WELL.

3. STIR MILK INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL

AFTER ADDING MILK.

: **ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ

A.P.) MAY BE USED.

2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED

DICED, MAY BE USED.

3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED.

4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01500

SERVING SIZE: 1 CUP (8 1

—–

Date: Wed, 23 Mar 94 10:05:21 PST
From: Jan Gordon

Rice Pot

In a large pot, toss in 3 cups brown rice (or 2 if you prefer)
add equal amount water or broth
add at least 2 – 3 cups your favorite veggies, a combination is great!
Such as – green beans, mushrooms, carrots, peas, whatever,
add in a small can of Ortega diced chilies if you want more interest,
Bring all to a boil, cover, and reduce to a simmer, let is simmer slowly
for about 40 minutes, remove from heat and leave covered for another 10
minutes.
Yum.

This has about as many variations as you can imagine, use part rice and
part wild rice, use part rice and part barley, bulgar wheat instead of
rice, quinoa is good this way, too.

Almond Cream Cheese Stuffed French Toast

Recipe By : Blue Diamond Growers
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Gourmet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb French bread (wide loaf) — un
4 oz Almonds, dry-roasted — diced
8 oz Cream cheese — softened
1/2 c Raspberry preserves
24 Eggs
1 1/2 qt Milk
1 t Almond extract
1 t Vanilla extract
1 t Cinnamon
Butter, maple syrup, powdere

Cut bread into 1-inch slices and cut a pocket into
each side. Combine almonds, cream cheese and preserves
and stuff into bread pockets. Beat together eggs, milk
and flavorings. Soak bread and saute in butter until
browned on both sides. Serve 2-4 slices per person.

– – – – – – – – – – – – – – – – – –

Lemon Meringue Pie

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Desserts Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — separated
1/4 cup fresh lemon juice
1 tablespoon lemon zest — grated
3 tablespoons all-purpose flour
1 cup sugar
2 tablespoons butter
1 1/4 cups boiling water
1 9 inch pie crust
3 tablespoons sugar

In a heavy saucepan, beat egg yolks with lemon juice and zest. Place
under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water,
cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg
whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread
over filling. Bake at 450 degrees until meringue is browned.

– – – – – – – – – – – – – – – – – –

OYSTER SPINACH SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Oysters
1/4 c Pureed spinach
1 pt Milk
1 c Half-and-half
1 1/2 ts MSG (Optional)
ds Garlic salt
1 t A-1 sauce
2 ts Butter
2 ts Cornstarch
1/2 pt Whipping cream

Puree the oysters in a blender with a bit of the
nectar, then pour that mess into a saucepan along with
the pureed spinach. Add the milk, half-in-half,
seasonings and butter and heat but do not boil.

Mix cornstarch with a little cold water, stir into
soup and let everything simmer about 15 minutes,
making sure it does not boil.

Whip cream, ladle soup into four ovenproof bowls, top
each with a generous portion of cream and put under an
oven broiler just until you have a golden pool of
cream floating atop each bowl. Submitted By
PGL@IGLOU.COM (DON THOMAS) On 30 JAN 1995 230843
~0700

– – – – – – – – – – – – – – – – – –

FRIED EGGPLANT OR ZUCCHINI

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 1/8 ts Salt
1/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion powder
1/4 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
1/4 ts Black pepper
1/4 ts Dried tyme leaves
1/8 ts Dried sweet basil leaves
—–INGREDIENTS—–
1 c Peeled and coarsley chopped
-eggplant or zucchini
1/2 c All purpose flour
1/2 c Dried bread crumbs (very fin
-e)
1/2 c Milk
1 Egg
Vegetable oil for frying
Powdered sugar is optional

Combine seasoning mix ingerdients is a small bowl, mixing thoroughly.
Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place the
flour in a small bowl and the breadcrumbs in another. Add 1 tsp of the
seasoning mix to the flour and one tsp to the breadcrumbs, mixing each
well. (Use any leftover mix to season other vegetables before cooking. In a
seperate small bowl combine the milk and egg until well blended. Heat 1
inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. Just before
frying, dredge the chopped vegetables in the seasoned flour, shaking off
excess. Work quickly so flour doesn’t get too moist; it’s best to use your
hands for this, but a slotted spoon will do. Then coat well with the milk
mixture, then quickly with the breadcrumbs, shaking off excess. Place the
vegetables in hot oil until dark golden brown, about 2-3 minutes, making
sure to seperate the vegetable pieces as you drop them into the oil. Adjust
heat as necessary to keep at 350 degrees. Drain and serve immediately.
Sprinle lightly with powdered sugar (If desired) Source: Paul Prudhomme

– – – – – – – – – – – – – – – – – –

SOUPER SPICED RAISIN-NUT BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 1/2 c Better for Bread flour
1/2 c Wheat flour
1/4 c Brown sugar, packed
1 tb Gluten
1 t Cinnamon
1/2 ts Allspice
1/2 ts Nutmeg
1/8 ts Baking soda

make according to your breadmakers instructions.

– – – – – – – – – – – – – – – – – –

Hearty Pizza Hero

Recipe By : Van den Bergh Foods, Inc.
Serving Size : 8 Preparation Time :0:10
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf French bread — split and toasted
—-Sauce—- — * see note
1/2 tsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Toppings—-
1/2 tsp olive oil
1 sm onion — sliced 1-inch thick
1 sm bell pepper — sliced 1-inch thick
10 slices low-fat bacon — cooked and crumbled
6 low-fat ham slices — sliced diagonally
5 slices fat-free swiss cheese singles
5 slices fat-free american cheese singles

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add crushed tomatoes, tomato
sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper.
Simmer all ingredients until bubbling or 15 minutes. Let cool and set
aside. In another skillet, heat remaining oil over medium heat. Cook
remaining onion and bell pepper until tender; set aside. Top both halves of
bread evenly with sauce. Then, top with cooked onion, bell pepper, bacon,
ham, and cheeses. Bake for 16 minutes or until cheese has melted.

– – – – – – – – – – – – – – – – – –

Per serving: 172 Calories; 5g Fat (26% calories from fat); 15g Protein; 16g
Carbohydrate; 20mg Cholesterol; 1556mg Sodium

NOTES : * A 14 ounce jar of pizza sauce may be substituted.