Title: Honey Drops
Categories: Candies, 1941
Yield: 6 servings

2 c Strained honey
1 tb Butter or butter substitute
1 tb Lemon juice
1/8 ts Baking soda
Few grains salt

Heat honey to boiling. Add baking soda, butter, lemon juice, and
salt. Boil to hard ball stage (265 – 270 F). Pour into well-buttered
pan. Cool. Pull until white and porous. Cut in 1 inch pieces. Iva C.
Hamilton, Fremont, OH.

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Title: PICADILLO STUFFING
Categories: Poultry
Yield: 1 servings

1 lg Onion; chopped
1 lg Green pepper; chopped
3 Cloves garlic; minced
1/4 c Olive oil
1 lg Fresh tomato
-or 3/4 cup canned,
– crushed tomatoes
1 lb Ground beef
1/4 c Spanish olives w/pimiento
1/4 c Dark raisins
2 tb Capers
2 c Raw white rice
3 1/2 c Chicken stock
1/4 c Slivered almonds
1/4 c Dry spanish sherry
Salt and pepper to taste

In a large skillet saute onion, pepper and garlic in olive oil. Add tomato
and cook slowly until well blended. Brown meat in same skillet and cook
slowly with olives, raisins, and capers. Meanwhile, cook rice in stock
until done. Mix rice with other ingredients to form a moist,but not wet,
stuffing. Season with salt and pepper. Stuffs a 12-15 pound turkey.

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Three Herb Pesto

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — coarsely chopped
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh italian parsley
— leaves
1 cup firmly packed fresh mint leaves
1/2 cup toasted pine nuts — cooled
1/2 cup freshly grated parmesan
salt and freshly ground black pepper
3/4 cups olive oil

In a blender or food processor finely chop the garlic, scraping down
the sides with a rubber spatula if necessary. Add the herbs, pine
nuts, Parmesan, salt, pepper and olive oil and process until smooth.
Pesto will keep stored in a airtight container and refrigerated for up
to one week. Pesto can also be frozen and stored for up to one month.

Yield: about 1 1/2 cups

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Linguine Stir-Fry With Green Beans Garlic

Recipe By : Woman’s Day Low Fat Meals
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound linguine — spaghetti, or thin
spaghetti
2 teaspoons vegetable oil — divided
1 pound skinless boneless chicken breast — slivered
1 pound green beans — trimmed and halved
2 red bell peppers — seeded — diced
4 cloves garlic — minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare Pasta according to package directions; drain.
In large nonstick wok or skillet over high heat, heat 1 teaspoon
vegetable oil. Add chicken and stir-fry about 4 minutes until firm and
opaque. Remove chicken and set aside.
Add the remaining teaspoon oil to the pan. Add green beans; reduce heat
to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir
well and cook an additional 5 minutes. Add garlic and stir-fry 30
seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer;
toss with chicken and pasta. Serve immediately.

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NOTES : This is one of my very favorite favorities….
*posted to eat-l and eat-lf lists 10-4-96

Godiva Chocolate Covered Banana

Recipe By : webmaster@godiva.com
Serving Size : 1 Preparation Time :0:00
Categories : Godiva Alcohol
Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Godiva Liqueur
1/2 Ounce Dark Rum — (Myers’s)
1/2 Banana — Sliced
1/2 Cup Vanilla Ice Cream

Pour Godiva into blender. Add rum, banana and ice cream.
Blend until smooth. Pour into serving glass. Garnish with
banana slice.

Makes 2 drinks.

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Butternut Squash with Garlic, Ginger, and Lime

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter — or olive oil
1 Spanish onion — coarsely chopped
4 cloves garlic — pressed or finely
chopped
1 tablespoon peeled — coarsely chopped
fresh ginger
1 butternut squash — peel seed chop
5 cups chicken stock
1 Pinch sugar
1/4 cup fresh lime juice
20 lime slices

Pantry:
1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups
cubed pulp.

Directions:
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic,
and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce
heat to low and cook until squash is tender, 20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

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NOTES : 8-10 cups. “Idea came from a man who orders 1 quart of soup for lunch.
His idea was worth listening to.”

BACON CHEESE SOURDOUGH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Bacon
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/4 c Sugar
1/2 c Shredded cheddar cheese 2-oz
1 Egg
1/2 c Sourdough starter
2/3 c Milk
1/3 c Vegetable oil or bacon
– drippings

In a skillet, cook bacon over medium heat until crisp.
Reserve bacon drippings, if desired. Drain cooked
bacon on paper towels. Crumble and set aside. Grease
12 muffin cups or line with paper liners; set aside.
Preheat oven to 400~F. In a large bowl, sitr together
flour, baking powder, baking soda, salt and sugar.
Stir in cheese; set aside. In a medium bowl, beat egg.
Stir in sourdough starter, milk and oil or drippings.
Add to flour mixture. Stir with fork until dry
ingredients are just moistened. Fold in crumbled
bacon. Fill prepared muffin cups 2/3 to 3/4 full with
batter. Bake in preheated oven 20 to 25 minutes or
until golden brown. Remove from muffin cups. Serve
hot.

Great for breakfast with a glass of orange juice!
These turned out absolutely WONDERFUL. I would
suggest greasing the muffin tins very well. The cheese
tends to make them stick a little!

Formatted to MM by SALlie Kratz. From THE SOURDOUGH
COOKBOOK by Rita Davenport.

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Title: Marble Squares Ala Brigitte Sealing
Categories: Cookies
Yield: 8 servings

3/4 c Water
1/2 c Margarine
1 1/2 oz Baking chocolate,unsweetened
2 c Flour
2 c Sugar
1 ts Baking soda
1/2 ts Salt
2 Eggs, beaten
1/2 c Sour cream
18 oz Cream cheese, softened
1/3 c Sugar
1 Egg, beaten
6 oz Semi sweet chocolate morsels

1. Combine water, margarine and chocolate in saucepan, bring to
a boil. remove from heat. 2. Stir in combined flour,sugar, baking
soda and salt. 3. Add the two eggs and sour cream; mix well. 4. Pour
into greased and flowered 15 X 10 X 1 " jelly roll pan. 5. Combine
cream chesse and sugar, mix until well blended. 6. Blend in egg. 7.
Spoon over chocolate batter. 8. Cut with knife through batter to give
a marbled effect. 9. Sprinkle with chocolate morsels. 10.Bake at 375
F for 25 to 30 minutes.
Typed by Brigitte Sealing

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Title: Easy One-Dish Ham Bake
Categories: Main dish
Yield: 10 servings

1 pk Frozen broccoli cuts, rinsed
-and drained
1 cn Condensed cream of mushroom
-soup (10 3/4 oz)
1 cn Condensed Cheddar cheese
-soup (10 3/4 oz)
1 c Milk
3 c Cut-up cooked ham, chicken,
-turkey or beef
1/2 t Onion powder
2 c Bisquick Original or Reduced
-Fat baking mix
1 1/2 c Milk

Heat oven to 450’F. Mix broccoli, soups, 1 cup milk, the ham and the
onion powder in ungreased rectangular baking dish, 13x9x2". Mix
baking mix and milk. Pour evenly over soup mixture. Sprinkle with
parlsey if desired. Bake 27-30 minutes or until light golden brown.
Let stand at least 5 minutes. 8-10 servings.

High Altitude Directions (3500 to 6500 feet): Bake 30-33 minutes.

MMMMM

Title: SILVER THREAD STIRRED EGGS
Categories: Chinese, Eggs, Pork
Yield: 4 servings

2 oz Dried bean threads
4 Medium-size dried mushrooms
2 ts Soy sauce
6 Eggs
1/2 ts Salt
1/8 ts White pepper
2 tb Salad oil
1 Clove garlic, minced
4 oz Cooked ham, cut in
-matchstick pieces
1 Stalk celery, thinly slices
-crosswise
1/4 c Sliced bamboo shoots
2 Whole green onions, thinly
-sliced

Cover bean threads with warm water and let stand for
30 minutes. Drain, then place on a cutting board and
cut in 4 inch lengths. Cover mushrooms with 3/4 c
warm water and let stand for 30 minutes. Remove
mushrooms from water, then pour off 1/2 c of water
into a bowl and discard mushroom stems; squeeze
mushrooms dry and slice thinly. In a bowl, beat eggs
with salt and pepper. Heat a wok or wide frying pan
over high heat. When pan is hot, add oil. When oil
begins to heat, add garlic. Stir once, then add ham
and mushrooms and stir fry for one minute. Add celery
and bamboo shoots and stir fry for 2 minutes. Add
bean threads and mushroom water and cook until liquid
is absorbed. Add green onion and cook for 30 seconds.
Reduce heat to medium. Pour eggs into pan. Turning
occasionally with a wide spatula, cook eggs until they
are soft and creamy.

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