Title: FROZEN HO HO DESSERT **
Categories: Ice cream
Yield: 20 servings

——————————PATTI – VDRJ67A——————————
2 pk HoHo cakes
2 qt Ice cream, 1 qt each of 2
– different flavors, any
– you choose
13 oz Cool Whip
16 oz Oreo cookies; crushed
12 oz Hot fudge sauce
Chocolate shavings

Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9×13″ baking
pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo
cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour
fudge sauce over this, then top with Cool Whip. Garnish with shaved
chocolate. Freeze.

—–

Title: TOSTADA DIP
Categories: Appetizers, Mexican
Yield: 6 servings

16 oz Refried beans
1 1/4 oz Package taco seasoning mix
4 oz Chopped green chilies
2 1/3 oz Chopped black olives
Small onion, chopped
10 oz Shredded Cheddar cheese
Large, ripe avocado, mashed
2 Chopped tomatoes
2 pk Taco chips

Mix refried beans with taco seasoning mix. Spread on large plate [pie
plate works well – P.L.], then layer remaining ingredients. Serve with
taco chips. This can be served cold or heated through to melt cheese.
Either way, don’t count on any leftovers.

—–

Date: Thu, 01 Sep 94 13:48:56 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Soba Noodles

In my experience what you will get if you order soba noodles in a Japanese
restaurant is: soba noodles, cooked then rinsed in cold water, sitting on
a straw strainer/mat, accompanied by a dipping sauce (usually bonito-based,
but you can make it without bonito) and sprinkled with nori confetti.

DIPPING SAUCE:

make a seaweed stock by immersing several pieces of kombu (thick kelp leaves)
in cool water, let it sit overnight. To make dipping sauce, simmer:

1 c. seaweed stock
1/4 c. dark soy sauce
1/4 c. mirin (seasoned rice wine)
1 T. sugar
1 t. salt

add some green onions or sesame seeds if you like.

GARBANZO CASSOULET

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Beans—–
1 1/2 c Garbanzos — (dry)
7 c Water
1 sm Onion — peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 Inch Slice Fresh Ginger
1 c Carrots — cubed
—–Sauce—–
2 tb Oil
1 c Chopped Onion
1 tb Garlic — minced
6 md Tomatoes
2 c Tomato Sauce
1 1/2 c Water
1 t Dry Basil
1 t Thyme
Salt And Pepper — to taste
—–Topping—–
2 tb Oil
1/2 c Parsley
2 c Bread Crumbs

Beans: Soak beans in water overnight. Drain, then add
water to cooking pot so beans are covered with 1-2 in.
of water. Stick cloves into peeled onion (left whole).
Add to pot along with garlic and ginger. Bring to
boil; reduce heat, cover and simmer for 45 min. Add
carrots; simmer, covered, for 20 more minutes until
beans and carrots are tender. Drain, reserving cooking
liquid. Discard onions, garlic and ginger. Set aside.
Sauce: Heat oil in skillet. Fry onion and garlic till
onion is translucent. Stir in tomatoes. Add tomato
sauce, reserved bean cooking liquid (or water), basil
and thyme. Bring to boil; simmer, covered, for 45
minutes. Add salt and pepper to taste. Set sauce aside.

Topping: Heat oil. Fry parsley and 1 cup bread crumbs
for about 1 minute. Stir often. Mix with remaining 1
cup bread crumbs in a bowl. Set aside.

Assembly: Preheat oven to 350F. Combine bean mixture
and sauce in a deep casserole or baking dish. Sprinkle
1/3 of topping mixture on top. Bake for 15 min, then
push topping layer down with back of spoon and

sprinkle another 1/3 of topping on. Bake another 15
min, repeat procedure and add remaining topping. Bake
10 min, then place under broiler for 5 min or until
lightly browned on top.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: CURRIED TUNA SALAD IN RED PEPPER
Categories: Salads, Fish, Seafood
Yield: 1 servings

1 lg Red bell pepper
3 1/4 oz Chunk light tuna
– packed in water or oil,
– drained slightly mashed
1/2 c Canned garbanzo beans
– drained
1 2-in piece of cucumber
– preferably English
– hot-house peeled,
– and cut into fine dice
3 tb Dried currants
2 tb Slivered almonds
– lightly toasted
2 Scallions; thinly sliced
4 tb Plain low-fat yogurt
1 ts Curry powder
1/2 ts Ground ginger

CUT OFF THE TOP of the red pepper about one-third of the way down. Remove
the seeds and membranes from both the top and bottom, and the stem from the
top. Finely dice the top and put it in a medium-size bowl. Add the tuna,
garbanzo beans, cucumber, currants, almonds and scallions to the bowl, and
toss gently. Combine the yogurt with the curry and ginger, and mix it with
the tuna salad. Spoon the tuna back into the red pepper before serving.

—–

OATMEAL MILLET MUFFINS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 /14 cups boiling water
1 cup uncooked instant rolled oats
1/2 cup butter at room temperature — (1 stick)
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup millet

Preheat the oven to 350. Butter 12 muffin cups.
Stir the oats into the boiling water, cover, remove form heat and let stand
20 minutes. Cool.
Sift together the flour, baking soda and salt.
In a large mixing bowl, beat the butter until creamy. Slowly add the white
and brown sugars,
beating until smooth and creamy. Add the vanilla and the eggs and beat until
well blended.
Add the cooled oatmeal to the butter mixture and stir well to blend. Add the
flour mixture and stir.
Stir in the millet.
Spoon the batter into the muffin cups, filling about 2/3 full. Bake for
about 15 minutes, or until a
straw inserted in the center of a muffin comes out clean.
Gently run a table knife around the edge of each muffin, lift them out and
place on a rack to cool.
These muffins freeze well.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE BREAD PUDDING WITH STRAWBERRY SAUCE
Categories: Puddings, Chocolate, Desserts, Formatted
Yield: 8 servings

1/3 lb Chocolate, dark
3/4 c Heavy Cream
1/2 c Sugar, superfine
4 Eggs; seperated
1/4 lb Butter, unsalted; cut in
-small pieces
3 ts Vanilla
1 1/2 c Breadcrumbs, white
1 tb Sugar, superfine

——————————STRAWBERRY SAUCE——————————
1 1/8 lb Strawberries
2 tb Sugar, superfine
2 tb Brandy

Process the chocolate in a food processor until
finely chopped. Bring cream just to simmering point in
a saucepan. With the motor running, pour hot cream
over chopped chocolate and process until smooth. Add
1/4 cup sugar, egg yolks one at a time, butter, and
vanilla essence and process until combined. Combine
breadcrumbs and chocolate mixture in a large bowl and
mix well.
Butter a round 20cm diameter cake tin or souffle
dish and sprinkle with the extra caster sugar. Beat
egg whites until soft peaks form. Gradually add
remaining sugar, beating until thick and glossy.
Gently fold whites into the chocolate mizture until
thoroughly combined. Spoon mixture into prepared tin
and place in a baking pan. Pour in enough hot ater to
come halfway up the sides of the tin and bake at 180C
for 45-50 minutes, or until cooked when tested with a
skewer. Leave in tin for 10 minutes before turning out
on a serving platter.
Serve warm or cold, with Strawberry sauce.

*** Strawberry Sauce ***
Process 250g of the strawberries, hulled, with 2
tablespoons of caster sugar and the brandy until
smooth and well combined. Transfer to a small saucepan
and cook over low heat until just simmering. Add the
other 250g of hulled and chopped strawberies and cook
gently until warmed through.
Makes about 1 1/2 cups.

—–

Title: SNICKERDOODLES
Categories: Cookies
Servings: 72

1 c BUTTER FLAVOR CRISCO
1 3/4 c Sugar, divided
2 Eggs
1 t Vanilla
2 1/4 c All-purpose flour
2 t Cream of tartar
1 t Baking soda
3/4 t Salt
1 t Cinnamon

1. Preheat oven to 400’F.

2. Cream Butter Flavor Crisco, 1 1/2 cups sugar, eggs and vanilla
thoroughly in large bowl at medium speed of electric mixer. Combine flour,
cream of tartar, baking soda and salt. Stir into creamed mixture.

3. Shape into 1″ balls. Combine remaining 1/4 cup sugar and cinnamon in
small bowl. Roll balls of dough in cinnamon-sugar mixture. Place 2″ apart
on ungreased baking sheets.

4. Bake at 400’F. for 7-8 minutes. Removr to wire racks to cool
completely.

Makes 6 dozen cookies.

MMMMM

TACO BELL MEAT SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Chili powder
1 1/2 ts Cumin — ground
1/2 ts Coriander — ground
1/2 ts Cilantro leaves
1 t Instant tea powder
1/2 ts Dry minced parsley
1/2 ts Black pepper
1/4 ts Garlic salt
1/4 ts Onion salt
—–COMBINE WITH—–
1 t Dry mustard
1 t Ground tumeric
1 t Sugar
1 tb Paprika
1 tb Seasoned salt

Combine first group of ingredients and sift together 3
times. Funnel into bottle with tight fitting cap. Keep
out of direct sunlight and use within 6 mos, or
refrigerate to use in one year. Makes 3T of seasoning.

For taco seasoning, use 2T of last group of
ingredients added to the 3T of above
seasoning mixture for 1-1 1/2 pounds ground beef.
Posted by Suzze Tiernan in Cooking echo Recipe by
Gloria Pitzer

Recipe posted by: Lisa Greenwood Via: RFIX_S 09-28-1994

– – – – – – – – – – – – – – – – – –

Title: Basil Pork Chops
Categories: Diabetic, Meats, Main dish
Yield: 4 servings

4 Lean center-cut pork chops 1 ts Dried basil
(1 1/4 lbs.) 1/2 ts Salt
1 c V-8 Juice 1 ts Coarsely ground black
pepper

Trim and discard excess fat from chops. In a large frying pan, brown
chops without added fat. When chops are browned, add other
ingredients. Cover tightly and simmer 40 minutes or until tender.
Turn meat occasionally and add a few tablespoons of water if
necessary to prevent burning.

1 Serving: 1 Chop Plus 1 Tbsp. Sauce

Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14
gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg.
cholesterol

Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable
Exchange.

Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.

Courtesy of Shareware RECIPE CLIPPER 1.1

Posted from the Echo’s Library 04/19/94 by Frank Skelly

MMMMM