GERMAN CHOCOLATE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-G HENNINGSEN (DRKD50A)
1 package German sweet chocolate — 4 oz
1/4 cup Butter
12 ounces Evaporated milk
1 1/2 cups Sugar
3 tablespoons Cornstarch
1/8 teaspoon Salt
2 Eggs
1 teaspoon Vanilla extract
1 Unbaked deep dish pie shell
1 1/2 cups Coconut
1 cup Pecans — chopped

In a saucepan, combine chocolate and butter. Melt over low heat. Remove from
the heat and blend in milk; set aside. In a mixing bowl, combine sugar,
cornstarch and salt. Beat >> in eggs and vanilla. Blend in melted chocolate;
pour into pie shell. Cpombine coconut and pecans; sprinkle on top of pie. Bake
at 375 degrees for 45 mins. I have left outthe coconut on occasion when some
of my kids didn’t like it. Believe me, this disappears fast. Reformatted by
Elaine Radis

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SPICED CARROT ORANGE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Carrots, thinly sliced
2 tb Peanut oil
2 c Chopped onions
2 lg Celery stalks, diced
4 c Water
1 1/2 c Fresh orange juice
1/4 c Dry white wine
1 t Cumin, coriander, ginger
1/2 ts Nutmeg
1 c Soymilk
Salt pepper
3 tb Freshly minced parsley
3 tb Minced scallions

Reserve set aside 1/2 lb carrots. Heat oil in a
large soup pot, saute onions celery till golden.
Add all but reserved carrots, water, orange juice,
wine spices. Bring to a boil, cover simmer over
moderate heat till vegetables are tender. Puree till
smooth. Return to a low heat stir in enough soymilk
to give a medium thick consistency. Season to taste
let stand several hours before serving. Just before
serving, steam reserved carrots till tender crisp
stir into soup with parsley scallions. Serve hot.

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Title: Winter Carrot Soup
Categories: Soups/stews, Vegetables
Yield: 5 servings

1 tb Safflower oil 1 tb Soy sauce
4 x Carrots, grated 1/2 ts Thyme
1 x Med Onion, chopped (1/2 cup) 1/4 ts Ground Cumin
4 c Vegetable stock 1/4 ts Black Pepper
6 oz Can Tomato Paste (2/3 cup)

GARNISH: scallion curls or Herbed Garlic Croutons (optional).
In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion;
saute until tender, about 5 minutes. Add remaining ingredients, increase
heat, and cover. When mixture reaches a boil, reduce heat to med and
simmer for about 5 minutes. Top with garnish if desired.
VARIATIONS: – add 1/2 cup raisins-cook soup until they are plump tender.

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BREAKFAST SAUSAGE – LOW CHOLESTEROL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Meats
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb GROUND TURKEY
1/2 ts SALT
1/2 ts PEPPER
1/2 ts PAPRIKA
1 t GROUND SAGE
1 x SMALL ONION CHOPPED
1/4 c BREAD CRUMBS
1 tb OIL

MIX ALL INGREDIENTS WELL. CHILL OVERNIGHT. FRY SLOWLY
IN A LITTLE OIL UNTIL BROWN ON BOTH SIDES.

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Title: VENSION CASSEROLE
Categories: Meats
Yield: 4 servings

1 lb Ground venison or beef
1 sm Onion
1 cn Cheddar cheese soup
1 cn Cream of celery soup
Frozen french fries
Pepper

1. Dice onion and mix with ground meat and pepper to taste (use *lots*).
2. Press into the bottom of a 9×9″ pan.
3. Mix together the two cans of soup – do *not* dilute with water. Spread
mixture over the meat.
4. Cover entire surface generously with frozen french fries.
5. Bake at 350 for 40 minutes or until done – fries should be golden and
crispy.

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Title: Ayam Bumbu Rojak (Chicken with Spicy Sauce)
Categories: Poultry, Indonesian, Main dish
Yield: 4 servings

1 Broiler or fryer
Chicken with skin 450g
1 lg Onion, finely chopped
2 Cloves garlic, chopped
Finely
3 T Oil
1 t Brown sugar
1 Red chilli, crushed
2 Candlenuts, grated
1/4 Roll shrimp paste
1 t Sweet soy sauce
2 t Salt

Cut chicken into serving portions

Fry onion and garlic in oil until golden brown. Add brown sugar, chilli,
candlenuts and shrimp paste and stir. Add chicken to this spicy mixture.

Then add tamarind juice, soy sauce, 1 cup water and salt. Cover tightly
and cook slowly until liquid is completely absorbed by chicken. Serve with
rice.

Compiled by Imran C. Gold Coast-‘Oz

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CREAM OF CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillion cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1 quart Milk
1 cup Butter
Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in
flour and seasonings. Add milk and bouillion gradually; cook until thick,
stirring constantly. Add crabmeat, heat. Garnish with parsley.

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Amish Friendship Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Amish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2/3 cup Oil
2 cups Flour
1 cup Sugar
1 1/4 teaspoons Baking powder
1 1/2 teaspoons Cinnamon
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 cup Chopped nuts or raisins
-optional
Starter Batter

To starter batter, add remaining ingredients. Pour into well greased and
sugared loaf pans. Bake at 350 degrees 50 to 55 minutes. Check after 45
minutes. (Can be put in 3 small loaf pans.)
STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk
Day 1: Pour starter into plastic container. Cover loosely. Do not refrigerate.

Day 2, 3, 4: Stir.

Day 5: Add 1 cup EACH: flour, sugar, milk. Stir.

Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out and
divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and following recipe to
each of two friends. This is Day 1 for them. All batters must be mixed and
stored in plastic bowls.

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Title: Chestnut, Walnut Red Wine Loaf
Categories: Main dish, Vegetarian
Yield: 8 servings

1 oz Margarine
1 Onion, peeled chopped
1 Celery stalk, finely chopped
4 Garlic cloves, crushed
12 oz Roughly mashed fresh
— chestnuts
12 oz Cashew nuts, grated
4 oz Walnuts, grated
1/2 c Red wine or stock
3 tb Chopped fresh parsley
1 tb Brandy or lemon juice
1/2 ts Hungarian paprika
1/2 ts Thyme
1/2 ts Basil
Salt pepper

MMMMM————————–GARNISH——————————-
Tomato slices
Lemon slices
Parsley sprigs

Set oven to 375F, 190C Gas 5. Grease and line a 2lb loaf pan with a
long strip of waxed paper. Fry onion and celery in margarine for 7
minutes then add the garlic and cool a further 3 minutes. Remove from
heat and add remaining ingredients. Season well with salt and pepper.
Turn mixture into waxed paper lined loaf pan. Cover with foil and bake
for 1 hour. Remove foil and cook another 15 minutes until the loaf is
firm in the centre.

Remove loaf from the oven and allow to stand 3 to 4 minutes. Loosen the
edges with a knife and turn loaf out onto a serving platter. Garnish
with tomato, lemon and parsley.

Rose Elliot, HTV West “The Good Neighbour Show”

MMMMM

RICE AND ENDIVE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Italian Vegetarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Uncooked rice
1 1/2 c Chopepd onions
2 Celery stalks, sliced
2 sm Carrots, peeled cut into
— half moons
3 tb Olive oil
3 c Vegetable stock
10 Ripe plum tomatoes, chopped,
— or 28 oz can whole plum
— tomatoes, crushed
1 Head curly endive, chopped
1/2 c Chopped fresh parsley
1 1/2 tb Chopped fresh basil
Salt pepper

Cook the rice.

Meanwhile, saute the onions, celery carrots in the olive oil till tender.
Add the stock tomatoes endive. Simer for about 15 minutes. Stir in the
cooked rice. Add parsley basil. Season with salt pepper to taste.

Serve.

“Sundays at Moosewood Restaurant Cookbook”

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