Oatmeal No Bakes

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1/4 pound margarine
1 teaspoon Karo syrup
1/2 cup milk
1/3 cup cocoa
3 cups oatmeal
1/2 cup coconut
1 teaspoon vanilla
2 teaspoons peanut butter

Boil sugar, margarine, Karo, milk and cocoa for 2 minutes. Add oats, coconut,
vanilla and peanut butter. Drop by teaspoon onto waxed paper and let cool.

busted by sooz

– – – – – – – – – – – – – – – – – –

ORANGE CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Yellow cornmeal
1 c All purpose flour
1/3 c Sugar
4 ts Baking powder
1/4 ts Salt
1 Egg, beaten
1 c Milk
1/4 c Vegetable oil
1 tb Grated orange peel

Combine cornmeal, flour, sugar, baking powder, amd
salt. In another bowl combine egg, milk, oil, and
orange peel. Add to cornmeal mixture, stirring just
until moistened. Fill greased muffin tins 2/3 full.
Bake at 425 degrees for 13-15 minutes or until lightly
brown. Remove and serve warm. ****can subsutitute
lemon peel ****can mix in pecans Yields 12 muffins

Posted By rubyd@wam.umd.edu (teresa marie Cannon) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –

Maple Brickle Nut Torte **

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Nuts Tortes
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CAKE—–
1 package Butter recipe cake mix
3 Eggs
1 teaspoon Maple extract
1/4 cup Margarine or butter — softend
1 cup Water
3/4 cup Walnuts — chopped finely
—–FILLING—–
1 tablespoon Instant chocolate flavor — drink mix
1 teaspoon Instant coffee
2 tablespoons Water — hot
1 3/4 cups Powdered sugar
1/4 cup Heath Bit’s of Brickle
1/3 cup Margarine or butter — soften
—–FROSTING—–
8 ounces Cool Whip — thawed
1/2 cup Powdered sugar
Walnuts — whole or halves

Grease and flour two 8″ or 9″ round cake pans. In large bowl, blend all cake
ingredients, except nuts, until moistened. Beat 2 minutes at high speed; fold
in nuts. Pour batter into prepared pans. Bake 9″ layers for 30-40 minutes; 8″
layers for 35-45 minutes, at 325~. Cool 15 minutes in pans; loosen sides and
remove from pans. Cool completely. In a small bowl, dissolve drink mix and
instant coffee in hot water. Add powdered sugar, Bit’s of Brickle and
margarine; beat until fluffy. Slice cooled cake into 4 layers; gently spread
1/3 filling between each layer. Frosting: In small bowl, combine Cool Whip and
powdered sugar.
Frost top and sides of cake. Garnish cake with whole or halves walnuts.
Refrigerate cake for at least 2 hours.

– – – – – – – – – – – – – – – – – –

Title: MARINADE FOR FLANK STEAK
Categories: Meats, Main dish
Yield: 4 servings

1/4 c Soy sauce
1/4 c Sherry
3 tb Chinese oyster sauce
2 tb Honey
2 tb Crystalized ginger
1 Clove of garlic

Marinate overnight. Cook flank steak 8 minutes on
each side. Med-low grill. Cut like roast beef.

—–

Title: Swedish Tacos
Categories: Ground beef, Original, Ceideburg 2
Yield: 1 servings

1 lb Frozen ground beef
1 Package corn tortillas
2 To 4 cloves of garlic,
2 md Yellow onions or 1 huge one
2 To 22 hot chilies
1 lg Block of cheddar cheese
2 Or 3 tomatoes
Head of iceburg lettuce
Olive oil and peanut oil
Salt

I’ve decided to share++at long last++the only two recipes I can call
my own. Both these were developed before I really knew how to cook,
in times of poverty (which seems to come and go with alarming
regularity). They’re good and cheap, an unbeatable combination.
Here’s number one… Copious quantities of ice cold beer is the best
accompaniment for this. This dish is a truly international one and
bears little resemblance to anything from either Sweden (I’m part
Swedish++hence the name) or Mexico. The inspiration is Mexican, the
utensils and some of the techniques used are Chinese, the ingredients
are all-American (with the exception of the tortillas). It’s “peasant
food” in the best tradition++ cheap, full of flavor, healthy and
satisfying. I cooked these so often that I got to where I could
knock out a complete, filling dinner++even with the frozen
hamburger++in less than half an hour. Follow the recipe closely++ at
least the first time to see what it’s s’pposed to taste like. I’ve
never had anyone dislike this recipe, with the possible exception of
a vegetarian or two. Slice and dice first. Put everything into
separate serving dishes as you cut ’em. Smash the garlic cloves,
remove the skins and mince coarsely. Chop the onions into pieces
about a quarter to half an inch square. Dice or slice the hot
chilies. Grate the cheddar on the side of the grater with the big
round holes. Cut the tomatoes into chunks about the same size as the
onions or a little larger. Shred the lettuce finely++ into strips
maybe 1/8 inch wide. The essence of this dish is textured savoriness.
The sharp cheddar, hot chilies, and yellow onions all contribute
without overpowering one another. The tomatoes, besides adding a nice
acidy zing, also give moisture. But the key to the savoriness and to
the unique taste of the dish lies in the first two steps involving
the garlic, onions and hamburger. Cheap hamburger is used because it
has a high fat content and lots of taste. I’ve made this with chopped
sirloin and the like and believe me, the result is definitely
inferior to using the cheap stuff. Now that you’ve got everything
sliced, diced and chopped you can start cooking. Actually, I usually
do these first couple of steps prior to doing most of the cutting.
That speeds things up a bit. Heat a wok over high heat and put in a
nice dollop of peanut oil++ about 2 tablespoons or so. Let it heat
for a minute then toss in the minced garlic, followed a second or two
later by about 2/3rds of the chopped yellow onion++the rest goes on
the table, raw. Right about now, it’s gonna start smelling good in
the ol’ kitchen. Stir the onions and garlic and reduce the heat to
medium. Take the frozen hamburger out of its wrapping and put it in
the wok as is. Smoosh it down and push the onions and garlic out of
the way so the surface of the frozen hamburger is in contact with the
hot surface of the wok. If you haven’t already whacked up everything
else, now’s the time to get on that. As the hamburger browns, scrape
off the done surface with a slotted spoon or spatula of some sort.
This goes on during the whole cooking time. Flip the block of meat
over and scrape off the browned bits. Let the other side brown a bit
then repeat the process. The idea is to brown both the onions and
the garlic well. Big no-no’s, I know, but I was young and ignorant
and what did I know. As it turns out it was a happy mistake. The
browned onions and garlic give an nice sharp, distinctive savoriness
to the finished dish. I salt the meat periodically while it’s
cooking. The reason for using frozen hamburger is that when it’s all
finally cooked, you’ll have bits of meat ranging all the way from
well done and crunchy to nearly raw. This gives a very interesting
texture and deepens the range of tastes. You may need to lower the
heat under the wok toward the end to avoid over cooking the meat. And
the bits will all be steeped in the wonderful juices from the cooking
onions and garlic. Sometimes I drain the meat at the end of cooking,
sometimes I don’t. It depends on how fatty the meat is. These should
have taste, but not be grease- burgers. You should be through
chopping the rest of the stuff about the time the meat gets done.
Now’s the time to tackle the tortillas. I prefer soft tortillas over
the deep fried, crunchy shells. I use an old, cast iron griddle that
fits over two burners. I heat the griddle over a medium fire, then
pour a bit of olive oil onto it. This doesn’t add any taste, but the
aroma while the tortillas are cooking is heavenly! I warm two
tortillas at a time, flip them over and let them cook a bit more. As
they’re done, I put them on a plate covered with pot lid to keep them
warm. Soon as the tortillas are done, put everything on the table in
the individual bowls and dig in. Everyone assembles their own tacos
according to their tastes. My method is to put on a layer of
meat++not too thick, then a layer of the chopped hot chilies, a layer
of cheddar, a layer of chopped raw onions, then tomatoes and finally
a layer of iceberg lettuce. Just before folding I anoint the whole
mess liberally with Tabasco sauce. I’ve also used Jamaican
Pickapeppa sauce and it’s quite good on these too. Season with salt
during assembly if you like. The finished dish is an incredible
medley of tastes and textures, each distinct and flavorful, with at
least two distinct kinds of hotness. Great food that you eat with
your fingers. What could be better?

Posted by Stephen Ceideberg; August 25 1992.

MMMMM

HUNGARIAN CHEESE SPREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Hungary

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese, softened
1/2 c Butter, softened
3 tb Sour cream
4 oz Feta cheese, crumbled
1 tb Mustard
4 ea Green onions, chopped
2 ts Hungarian paprika
1 t Caraway
1/2 ts Salt

Mix cream cheese and butter. Add remaining
ingredients and mix well. Shape into smooth mound on
serving plate. Garnish with 1 tsp. capers. Hungarian
Cheese Spread

– – – – – – – – – – – – – – – – – –

Cool Tropical Salad

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Salads Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Fresh pineapple
1 cup Mango chunks or melon balls
1 cup Diced papaya or fresh
Peaches
2 cups Ff plain or vanilla yogurt
(I like the vanilla but it
Is sweet)
2 tablespoons Honey (can eliminate it if
Using vanilla yogurt)
1 cup Sliced strawberries
4 Sprigs fresh mint

Cut pinapple in quarters, lengthwise. Remove core; slice pinapple from shell=
and cut in cubes. Refrigerate empty shell to chill until serving time. Toss=
1 cup of cubed pinapple with mango and papaya. Chill. To serve, put 1/3 cup=
yogurt on each pinapple shell and cover with mixed fruit. Top with layer of=
remaining yogurt, which has been sweetened with honey and cover with sliced=
strawberries. Garnish each serving with whole strawberry and a sprig of=
fresh mint. Makes 4 generous servings.

Recipe by Diane Morrissey.
Converted to MM by Donna Webster Donna@webster.demon.co.uk

– – – – – – – – – – – – – – – – – -=20

Honey Beer Mustard

Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup dry mustard powder
1 Cup full flavored beer such as lager or ale
1/2 Cup malt or cider vinegar
1/2 Teaspoon freshly ground white pepper
4 whole eggs, lightly beaten
2 Tablespoons honey
Salt to taste

Mix the mustard, beer, vinegar and pepper together in a stainless steel bowl
and let sit at room temperature for at least 3 hours. Place bowl over a pan
of simmering water (making a double broiler) and stir in eggs. Continue
stirring until mixture thickens (4-6 minutes). Stir in honey and season with
salt.

Pack in a clean cook jar and refrigerate for up to 6 months. Flavor will
improve with age.

Yield: Approximately 3 cups

– – – – – – – – – – – – – – – – – –

TOMATO BEAN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Onions finely chopped
1 t Cummin
1 Green pepper chopped
28 oz Can tomatoes
4 c Beef stock
19 oz Can red kidney beans,
-drained
19 oz Can chick peas, drained

Salt to taste

Combine everthing EXCEPT beans, peas, and salt. Simmer
for 15 minutes. Add beans, peas, and salt. Simmer for
10 minutes more.

Makes ten 1-cup servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

HAGGIS #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stomach bag and pluck (heart
Liver and lights of a sheep
-(You can substitute a
-Selection of organ meats)
2 Onions — peeled
2 c Pinhead oatmeal — (Irish
-oatmeal)
1 2/3 c Suet
Salt pepper
-trussing needle and fine
– stirng

Thoroughly wash the stomach bag in cold water. Turn
it inside out and scald it, then scrape the surface
with a knife. Soak it in cold salted water overnight.
Next day remove the bag from the water and leave it on
one side while preparing the filling. Wash the pluck.
Put it into a pan, with the windpipe hanging over the
side into a bowl, to let out any impurities. Cover the
pluck with cold water, add 1 teaspoon of salt and
bring the water to a boil. Skim the surface, then
simmer for 1 1/2 to 2 hours. Meanwhile parboil the
onions, drain, reserving the ligquid, and chop them
roughly. Also tpast the pinhead oatmeal until golden
brown. Drain the pluck when ready and cut away the
windpipe and any excess gristle. Mince half the liver
with all the heart and lights, then stir in the
shredded suet, the toasted oatmeal and the onions.
Season well with salt and pepper. Moisten with as much
of the onion or pluck water as necessary to make the
mixture soft. With the rough surface of the bag
outside fill it just over half full, the oatmeal will
swell during cooking, and sew the ends together with
the trussing needle and fine string. Prick the bag in
places with the needlw. Place the haggis on and enamel
plate and put it into a pan of boiling water. Cover
the pan and cook for about 3 hours, adding more
boiling water when necessary to keep the haggis
covered. Serve with the traditional accompaniment of
Tatties-an’Neeps. (Mashed potatoes and mashed turnips.)

– – – – – – – – – – – – – – – – – –