Title: The Chewy Oatmeal Cookie
Categories: Cookies, Crisco
Yield: 30 servings

3/4 c Butter Flavor Crisco
1 1/4 c Firmly packed light brown
-sugar
1 Egg
1/3 c Milk
1 1/2 t Vanilla
3 c Quick oats
1 c All-purpose flour
1/2 t Baking soda
1/2 t Salt
1/4 t Cinnamon
1 c Raisins
1 c Chopped walnuts

1. Heat oven to 375’F. Grease baking sheet with Butter Flavor Crisco.

2. Combine Butter Flavor Crisco, light brown sugar, egg, milk and
vanilla in large bowl.

3. Beat at medium speed of electric mixer until well blended.

4. Combine oats, flour, baking soda, salt and cinnamon.

5. Mix into creamed mixture at low speed just until blended.

6. Stir in raisins and nuts.

7. Drop rounded tablespoonfuls of dough 2″ apart onto baking sheet.

8. Bake at 375’F. for 10-12 minutes, or until lightly browned.

9. Cool 2 minutes on baking sheet. Remove to foil on countertop.

MMMMM

Title: Shrimp Ono Nui (Coconut Shrimp)
Categories: Hawaiian, Seafood
Yield: 6 servings

24 lg Raw shrimp, peeled
1/2 c All-purpose flour
2 Eggs
3 c Shredded coconut

Dredge shrimp in flour, then in eggs. Roll the shrimp through
shredded coconut, covering them thoroughly.

Deep fry shrimps at about 375 F, until they are brown.

Serve with cocktail sauce to which crushed pineapple is added
according to taste.

From: Sheraton World Cookbook Princess Kaiulani Hotel, Honolulu,
Hawaii Shared By: Pat Stockett

MMMMM

SPICY BEAN PATTIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Prod.svc. Nov.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Canned white kidney beans
1 c Cooked brown rice
1 c Egg Beaters 99% Real Egg
Product
3 tb Plain dried bread crumbs
1/4 ts Mexican seasoning
1 d Ground red pepper
1 d Salt
1/4 c Diced red bell peppers
1/4 c Chopped scallions
1 tb Finely chopped green chili
Peppers
1 Clove garlic, minced

Preheat oven to 400. Using a fork in medium mixing bowl mash beans; add
rice, egg substitute, bread crumbs, Mexican seasoning, ground red pepper,
and salt and stir thoroughly to combine, set aside. Spray small nonstick
skillet with nonstick cooking spray and heal; add bell pepper, scallions,
chili pepper and garlic and cook over medium heat, stirring frequently
until softened about 1 min. Add to bean mixture and stir to combine. Shape
bean mixture into 4 equal patties. Spray nonstick baking sheet with
nonstick cooking spray and arrange patties on baking sheet. If desired
brush each patty with 1/4 t oil (this will add about 4gms fat per serving)
and bake for 15 min. Carefully turn each patty over and brush with 1/4 t of
oil and bake 5 min longer. These can also be heated in a nonstick skillet
sprayed with nonstick cooking spray. Be careful not to overcook.

Nutrition (per serving): 233 calories

Saturated fat 0 g Total Fat 2 g (6% of calories) Protein 9 g (15% of
calories) Carbohydrates 46 g (79% of calories)

Cholesterol 0 mg Sodium 559 mg Fiber 2 g Iron 2 mg Vitamin
A 1650 IU Vitamin C 39 mg Alcohol 0 g

1.80á

– – – – – – – – – – – – – – – – – –

Spaghetti Martini – Serves 6

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Butter
1 tablespoon Olive oil
2 Shallots — minced
4 Cloves — garlic
1 Jalapeno pepper — chopped
2 md Tomatoes — chopped
4 ounce Vodka
3 tablespoon Dry vermouth
2 tablespoon Fresh lime juice
2 teaspoon Tomato paste
1/2 teaspoon White pepper — ground
1/4 teaspoon Whole coriander — ground
1 teaspoon Salt
1 Red bell pepper
1 1/2 cup Heavy cream
1/3 cup Fresh finely chopped
cilantro
3 tablespoon Minced parsley
1 pound Fresh spaghetti
Sliced Black Olives
6 Sprigs fresh cilantro (as
garnish)

(59 min left), (H)elp, More? Crushed red pepper Directions: Heat butter and oil
over medium heat in large saucepan. Add shallots and garlic, and saute about 2
min. Add the jalapeno and saute 30 sec. Add the tomatoes, Vodka, vermouth, lime
juice, tomato paste, white pepper, ground coriander, and salt; raise the heat
and reduce, stirring frequently for about 3 minutes.
Add the pepper and continue to simmer for 2-3 minutes. Add the cream and reduce
for about 10 minutes. When nearly to the desired consistency, add the fresh
cilantro and parsley, followed by the parmesan and simmer maybe another minute.
Keep mixture warm until served. Serve pasta and top generously with sauce,
freshly grated parmesan, olives and a sprig of fresh cilantro. Crushed red
pepper is optional.

Converted by MMCONV vers. 1.10

– – – – – – – – – – – – – – – – – –

20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained
16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

Combine all ingredients in a clean, large glass jar. Stir gently with
wooden spoon. Cover and let stand at room temperature for three weeks,
stirring at least twice a week

Serve over ice cream or pound cake, use in recipes or feed as directed.
To keep the starter going, retain at least three cups at all times.
To feed and maintain: Stir mixture daily. Add one cup sugar and one
cup of pineapple, peaches or cherries every two weeks, alternating
fruits each time and stirring gently.

Brandy should not be required. Do not add fruit more often than once
every two weeks. Do not delay adding fruit for more than one or two
days past schedule.

Cover and let stand at room temperature at least three days before
using. Fruit is fermented when it is translucent. To store, keep in
warm place. Makes about nine cups.

Variation:
Substitute canned fruit cocktail, mandarin oranges or pears.

To share:
Whenever you have more than six cups of fermented fruit, you
may divide it into two portions, being sure there are at least three
cups in each portion. Do this just before you would do a normal
feeding. Feed each portion. Give one portion to a friend and keep one
for yourself.

Title: CRISP FRIED NOODLES AND CHILI VEGETABLES
Categories: Chinese, Pasta, Vegetarian
Yield: 2 servings

1 3/4 oz Chinese vermicelli
Oil
1/2 ts Oil
1 ts Grated fresh ginger
1/2 tb Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 lg Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 c Soy sauce
1/8 c Malt vinegar
1 ts Brown sugar
1/4 c Coriander leaves
1/2 ts Preserved chopped chili

Finely chop the coriander and chili. Dice the garlic
clove. Cut the peppers and carrot into fine strips.
Drain the mushrooms and corn. Cut the onion into thin
wedges.

1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.

2. Heat the teaspoon of oil in a large pan. Add the
ginger, coriander
and garlic and cook for 2 minutes. Add onion, red
and green peppers
and carrot. Stir fry for 3 minutes.

3. Add the corn, mushrooms soy sauce, vinegar, brown
sugar and chilli.

4. Stir to combine and cook over a high heat for 3
minutes.

5. Spoon the vegetables over the noodles, pour over
any remaining sauce.

Garnish with the coriander leaves and serve.

—–

Title: BRAZILIAN ICED CHOCOLATE
Categories: Beverages, Ethnic
Yield: 4 servings

2 oz Unsweetened Chocolate
1/4 c Sugar
1 c Double Stringth Coffee, Hot
2 1/2 c Milk
1 1/2 c Coca-Cola, Chilled

———————————-GARNISH———————————-
Whipped Cream
Vanilla Ice Cream

In the top of a double boiler, over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in the hot coffee, mixing thoroughly.
Add the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve
over ice cubes in talll glasses. For a beverage, top with whipped cream.
For a dessert, add a scoop of vanilla ice cream. From: “International
Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company,
1981.

—–

Title: Italian Fish Soup
Categories: Soups/stews, Seafood, Italy, Formatted
Yield: 8 servings

1/2 c Oil, olive
3 ea Leek; sliced, white only
2 ea Garlic cloves; diced fine
1 ea Onion, yellow; peeled,
-chopped
1 c Celery; chopped
1 c Mushrooms; sliced
6 c Fish stock; or water, or
-clam nectar
1 c Tomato sauce, italian
1 c Wine, white, dry
Pepper, cayenne; to taste
1 lb Fish, white; boneless filet,
-cut into small pieces
-(cod, seabass, monkfish)
1/2 lb Clams; soaked 1 hr., drained
1/2 lb Crab
1/2 lb Shrimp
1/2 lb Mussels; scrubbed, bearded
Parsely; chopped, garnish

Saute the leeks, onions, celery, garlic and mushrooms until the onions
are clear. Add the stock, nectar or water, tomato sauce and white wine.
Bring to a heavy simmer and taste. Add the cayenne pepper and salt to
taste.
Prepare the seafood and add to the pot, remembering to add first those
things which take longest to cook. The various shellfish go in with the
shells on.
Simmer until done. Serve in large bowls over spaghetti. By adding extra
fish such as a lobster per person this will become a meal instead of a
soup.reposted by DonW1948@aol.com

—–

SOUR CHERRY SYRUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Indian
Fruits Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Sugar
2 c -Water — up to 3 cups
1 lb Sour cherries
1/4 ts Vanilla

Sharbat-e Albaloo

To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling
water and ice.

Use only a porcelain or enamel pan. Boil the sugar and water together for
15 to 20 minutes. Add the sour cherries and boil again gently another 20 to
30 minutes or until the syrup thickens. Strain the liquid into a bowl
through a cheesecloth, squeezing the cherries to extract all of the liquid.
Add the vanilla extract. Bottle. To serve, add water ice.

Dried sour cherries may be used instead of fresh ones. They should be
soaked in cold water 6 hours or longer.

Will kept at room temperature as long as the bottle is sealed. Refrigerate
after opening.

Can be used as a topping for ice cream, mousses, bavarians or frozen
desserts.

MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani

– – – – – – – – – – – – – – – – – –

15 oz. potatoes, chopped and boiled (or use leftover mashed potatoes)
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups skim milk, warmed
1 cup frozen peas, thawed
1/2 tsp. salt
1/4 tsp. celery seed
1/8 tsp. dill seed
1/8 tsp. white pepper
2-3 dashes hot sauce (like Tabasco)
1/4 tsp. Liquid Smoke

Garnish:
1 green onion, chopped
1/4 cup red bell pepper, chopped
Spray a nonstick pot with a little nonstick spray and saute the onion,
carrot, and celery until the onion is slightly soft (about 3 to 5 minutes).
Drain the potatoes and add to the vegetables. Stir in the warm milk (warm
the milk in the microwave for 5 minutes). Add the peas and seasonings.
Simmer for 20-30 minutes. Adjust seasoning to taste, ladle into bowls,
garnish with chopped green onions and red bell pepper, and serve. Makes 2
For potato-cheese soup, put 1 1/2 oz. fatfree cheddar cheese in the bottom
of the bowls before serving.