Title: MOCHA MINT MOUSSE TART
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

1 pk Brownie mix (apx 13 oz.)
1 tb Hot water
1 pk Cream cheese (8 oz),softened
7 1/2 oz Marshmallow creme (1 jar)
6 oz Junior Mints
– 4 1.6-oz boxes
1 tb Instant coffee
1 c Heavy cream, whipped

Prepare brownie mix according to package directions in a greased
9-onch round pan; cool. In a mixing bowl, dissolve coffee powder in
water; add cream cheese. With electric mixer, beat mixture until
smooth; blend in marshmallow creme. Melt Junior Mints — place in a
microwave-safe bowl and heat on HIGH for 1 1/2 to 2 minutes, stir
until smooth; OR place in a small saucepan and stir over low heat.
Stir in melted Junior Mints (the chocolate will form slivers in the
mixture). Fold in whipped cream and spread onto brownie. Loosely
cover and chill several hours or overnight. To serve, cut into wedges
and garnish as desired.

MMMMM

Title: APPLE CHIP SNACKING CAKE
Categories: Cakes
Yield: 9 servings

2 Eggs
1/2 c Vegetable oil
1/4 c Apple juice
1 ts Vanilla extract
1 3/4 c All-purpose flour
1 c Granulated sugar
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Chopped peeled tart apples
3/4 c Hershey’s Chocolate Chips
– (Semi-Sweet)
-OR Hershey’s Mini Chips
— (Semi-Sweet Chocolate)
1/2 c Chopped nuts
Powdered sugar
-OR- whipped topping and
– ground cinnamon (optional)

Heat oven to 350 degrees Fahrenheit. Grease and flour 8 or 9-inch square
baking pan. In large bowl, beat eggs slightly; add oil, apple juice and
vanilla. Stir together flour, granulated sugar, baking soda, cinnamon
and salt; stir into batter until blended. Add apples, chocolate chips
and nuts; stir until well blended. Pour batter into prepared pan. Bake
40 to 45 minutes or until cake begins to pull away from sides of pan.
Cool completely in pan on wire rack. Sprinkle powdered sugar over top or
serve with dollop of whipped topping sprinkled with cinnamon, if
desired. 9 servings.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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ZUCCHINI CORIANDER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped onion
2 tb Olive oil — (28 Ounce can)
3/4 lb Zucchini — cut into 1/2″
Pieces
1 1/2 c Chicken broth
1 1/2 c Cilantro — fresh, chopped.
2 ts Lemon juice

In a large saucepan cook the onion in the oil over
medium low heat stirring until softened. Add zucchini
and salt and pepper to taste. Cook covered, stirring
occasionally for 4 minutes. Add broth and 1 1/4 c.
water and simmer covered for 10 minutes or until
zucchini is tender. Remove pan from heat and add
corriander and let cool. Puree in processor in
batches, transferring to bowl. Add lemon and salt and
papper to taste. Serve room temperature or chilled. 4
cups or 4 servings.

Recipe By : Gourmet Magazine – 6/90`

From: Steve Sanders

Dad’s Potato Salad

Recipe By : John Malik
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped finely
4 pounds potatoes — boiled
3 tablespoons cider vinegar
5 tablespoons oil
1 sprig fresh parsley — minced
salt and pepper

Cut potatoes to desired size while still warm. put in bowl with onion.
Sprinkle with vinegar. Let sit at room temperature about one hour. Add oil,
parsley, salt and pepper. Taste and adjust seasonings if necessary.

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Serving Ideas : Great with breaded veal or turkey cutlet or bbq chicken

Aldilla

Recipe By : Debbie Holland
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
1 1/2 lbs flank steak
1 lg Carrot — chopped
3 tsp Chili powder
1 lg Green pepper — chopped
1/2 c Flour
2 lg Tomatoes — chopped
1 1/2 tsp Salt
1/4 c Red wine
1/2 tsp Pepper
1 Hot chilli pepper — seeded
3 tbsp Vegetable oil

1. Score steak and rub with chili powder; coat with a mixture of flour,
1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; pound steak on both
sides with a wooden mallet or the edge of a plate to tenderize; cut into 6
pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve.
Saute onion, carrot, green pepper and tomato in pan drippings; add
remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3.
Combine steak and sauteed vegetables in slow cooker; add wine and hot
chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or
until meat is tender.
Source: Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3714 0

Title: Ranger Cookies
Categories: Dropcookies Cookies Travel Desserts
Servings: 6

1/2 c Butter Or Margarine;Softened
1/2 c Brown Sugar; Packed
1/2 c Sugar; Granulated
1 ea Egg; Large
1 t Vanilla
1 1/4 c Flour; Unbleached
1/2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
2 c Rice Cereal; Crisp
1 1/2 c Coconut; Flaked
1 c Dates; Pitted And Chopped

Cream sugars and butter. add egg, and vinilla; beat well. Stir together
flour, baking powder, baking soda, and salt; stir into creamed mixture.
Stir in crisp rice cereal (Rice Krispies for example), coconut, and dates.
Form into 3/4-inch balls; place 2 1/2 inches apart on ujngreased cookie
sheet. Bake at 350 degrees F. until lightly browned, about 10 minutes.
Cool slightly before removing to a rack to cool completely.

Makes 5 dozen.

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WHEAT, WHEAT, WHEAT #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk (5/16-ounce) yeast
1 1/2 c 50/50 flour
1/2 c Bread flour
2 tb Cracked wheat cereal
2 tb Wheat germ
2 tb Honey
1 tb Butter or margarine
1 tb Dry milk
1 t Salt
7/8 c Water

50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS.
Put all ingredients, in the order given into the bread pan, select
WHITE bread, and push Start.
NOTE: Using 50/50 flour ensures that your whole wheat bread will be
substantial, but not heavy. You’ll love the crunchy texture and the
nutty, whole grain taste of this bread.
NOTE #2: For a less crunchy loaf, soak the cracked wheat in 1/4 cup
boiling water for 5 minutes. Decrease the water in the recipe to 5/8
cup.
Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary
fiber; less than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm
protein; 2 gm fat (13% calories from fat); 1 mg cholesterol, 284 sod;
111 potas; 21 cal.

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CALIFORNIA CHEESEBURGER PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
2 Tomatoes, sliced
1 1/2 c Chopped onion
1 c Shredded Cheddar cheese
1/2 ts Salt
1/4 ts Pepper
3/4 c Bisquick baking mix
1 1/2 c Shredded lettuce
1 1/2 c Milk
16 Slices dill pickle
3 Eggs

Heat oven to 400 degrees.Grease pie plate,10 x 1
1/2".Cook and stir beef and onion in 10″ skillet until
beef is brown;drain.Stir in salt and pepper;spread in
plate.Beat baking mix,milk and eggs with wire whisk or
hand beater until almost smooth,about 1 minute. Pour
into plate. Bake 25 minutes.Top with tomatoes and
cheese.Bake until knife inserted in center comes our
clean,5 to 8 minutes.Cool 5 minutes. Top with lettuce
and pickles.Makes 6 to 8 servings.

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Title: Mulled Cider
Categories: New england, Beverages, Holiday
Yield: 8 servings

1/2 ga Apple cider
1/4 c Brown sugar
3 ea Cinnamon
1/2 ts Whole cloves
1/4 c Maple syrup

Combine all ingredients in a large kettle. Bring to a boil. Simmer
for 5 minutes. Strain to remove sticks and twigs. Serve hot with
half a (fresh) cinnamon stick in each cup, if desired. Makes about 2
quarts.

MMMMM

Grilled Vidalia Onion Papaya Relish

Recipe By : Cooking Live Show #CL8909
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds vidalia or another sweet onion — peeled and
cut
— crosswise into
1 1/2 inch thi slices
1/4 cup olive oil
salt and freshly ground black pepper
1/4 cup fresh lime juice
1 tablespoon honey
2 ripe papayas — peeled, seeded and
— diced
1/2 cup packed cilantro leaves — coarsely chopped

Prepare grill or heat grill pan on stove top. Soak wooden skewers in
water for 30 minutes.

Lay an onion slice on a flat work surface. Poke the skewer through
center of the 1/2-inch-thick side of the onion slice, carefully
pushing the skewer all the way through the onion slice and out the
other side. The skewer and onion should resemble something like a
lollipop. If the skewer is long enough push another onion slice onto
the skewer. Skewer the remaining onion slices in the same manner.
Brush onions on both sides with thin coats of oil and season
generously with salt and pepper. Grill the onions, flipping
occasionally, until browned and lightly charred, about 10 to 15
minutes. Remove to a platter and allow to cool.

In a large bowl whisk together the lime juice and honey until well
combined. Coarsely chop the grilled onions and add to the lime
mixture, tossing to coat. Add the diced papaya and chopped cilantro
and carefully stir to combine. Season to taste with salt and pepper.

Yield: 4 to 6 servings

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