Title: SWISS CRABWICHES
Categories: Breads, Cheese/eggs
Yield: 4 servings

1/4 c Almonds-slivered
1/4 c Sour cream
1/4 c Mayonaise
1 ts Dry mustard
1 ts Lemon juice
1/4 ts Garlic powder
1/8 ts Pepper
1/8 ts Nutmeg-ground
1/4 lb Bacon-cooked, drained, crumb
3/4 lb Crabmeat
6 Green onions with tops, slic
2 c Swiss cheese shredded
4 Rolls-kaiser or french

————————JOYCE IN SUN CITY, AZ, FOR T————————

Toast almonds until lightly browned. Toast split buns. Stir next 7 items
until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and
cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking
sheet and broil 6 inches from heat until golden brown. 2 open faced
sandwiches per person.
01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE
ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few
recipes that are our favorites:

—–

Corn Chowder

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup chopped onion
2 tablespoons butter or margarine
1 cup frozen hash brown potatoes
1 cup diced cooked ham
1 10 oz pkg frozen corn
1 cup cream-style corn
1 10.5 oz can cream of mushroom soup — undiluted
2 1/2 cups milk
salt and pepper — to taste
parsley flakes

Combine onion, margarine, potatoes, ham, corn, cream of mushroom soup, and milk
in Crock-Pot. Cover and cook on High 4 to 5 hours. Salt and pepper to taste.
Garnish with parsley flakes. serve

Serves 8

– – – – – – – – – – – – – – – – – –

Title: ARTICHOKE TART IN WALNUT PASTRY
Categories: Pies, Vegetables
Yield: 8 servings

8 ea Chopped scallions,
6 oz Jar marinated artichoke hear
1 c Light cream
3 ea Eggs
1/2 t Salt
1 c All purpose flour
1/2 t Salt
8 T Cold unsalted butter, cut up
1 ea Egg
1 ea Garlic clove, finely minced
4 T Butter
1 x Ground pepper to taste
8 oz Gruyere cheese, grated
1/2 c Walnuts, toasted, cooled

Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic
in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and
pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the
partially baked crust. 4. Bake 35 minutes until golden and slightly puffy.
Let rest 10
WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt
to work 2. Place pieces of butter atop dry ingredients and pulse until
mixture 3. Add egg and process just until mixture begins to hold together.
Do 4. Remove dough from processor and shape into a flattened disc. Cover
5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line
chilled pastry with large sheet of aluminum foil and fill with

—–

Title: BATTER FOR FRYING – ORIENTAL
Categories: Chinese, Condiment
Yield: 1 servings

2 Eggs; beaten
3/4 ts Salt
1/2 ts Garlic powder; or fresh
-garlic, finely minced
1/2 c All purpose flour
1/4 c Cornstarch
1/2 c Milk
1 tb Honey
1 ts Lemon juice
2 tb Sherry
1 ts Ginger; fresh, put thru
-garlic press (or grated)

Mix eggs, salt, garlic, flour, cornstarch, and
milk to make a smooth batter. Mix honey, lemon juice,
sherry and ginger together and marinate shrimp (split
in back), lobster (cut in cubes), chicken (cut in
pieces 1″ x 2"), or thin-sliced pork for at least 15
minutes. Fry dipped pieces in peanut oil until light
brown. OPTION: Cool fried pieces after frying, then
refrigerate, if desired, and later redip in batter,
refry until golden brown. Even crunchier, and great
as appetizers for a party that you can prepare ahead
and still serve HOT at the last minute! It makes
enough batter for 1 lb. of Shrimp, Lobster Meat,
Chicken or Pork.

—–

CAULIFLOWER ITALIANO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 tb CHOPPED ONION
2 tb CHOPPED GREEN PEPPER
1 SMALL CLOVE GARLIC CRUSHED
1 c CHERRY TOMATOES HALVED
2 tb ITALIIAN SALAD DRESS
1/2 ts SALT
3 c SMALL FRESH CAULIFLOWERETS

IN AN 8″ SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD
CAULIFLOWERETS AND 1/4 CUP WATER.COOK,COVERED,OVER LOW HEAT FOR 10
MINUTES.ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5
MINUTES.STIIR IN REMAINING INGREDIENTS;HEAT THROUGH.SERVES 6

– – – – – – – – – – – – – – – – – –

Title: SADDLEBAG CHILI*
Categories: Chili, Main dish, Tex-mex, Meats
Yield: 8 servings

4 lb Beef briskit (rough ground)
3 Medium onions coarsely chopp
5 Cloves of garlic minced
6 Pieces of bacon
1 12 oz. beer
2 oz Sour mash whiskey
2 tb Lackstrap molasses
1/2 ts Llspice
1 ts Salt to taste
4 tb Round cumin
1/2 c Omato paste
3 c Omato sauce
1 ts Orcestershire sauce
1 Green Bell pepper chopped
1 Red Bell pepper chopped
2 tb Ayenne flkes
8 Fresh whole Jalapeno~ pepper
2 tb Basco sauce
1/4 c Asa harina (fine ground yell

Fry bacon. Reserve the grease. Eat the bacon! Saute
the onions and Bell peppers in the bacon grease with
1/2 of the minced garlic. Fry up the briskit. Pour the
beer and the whiskey into the LARGE pot and turn heat
to medium high. Dump in the onions peppers that you
sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the
Worcestershire sauce, Cayenne flakes, the Tabasco
sauce. When it begins to boil reduce heat to Medium
and add all other ingredients except the 1 remaining
Tblspn of cumin. Cook on med. low to low heat for 1
hour, stirring frequently. Add the last of the cumin
now and cook for another 10-15 minutes on medium high.
Stir constantly during this last cooking period.

—–

WOODCOCK LEGS SAUTEED IN GARLIC BUTTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Woodcock legs
1 cl Garlic, pressed
2 tb Butter
1 tb Oil
Salt to taste
Pepper to taste

Melt butter and oil in a heavy-bottomed skillet and
saute garlic for one minute, stirring so it won’t
scorch. Add woodcock legs and cook two to three
minutes on each side, turning once to brown evenly.
Don’t cook for much more than five or six minutes in
all.

– – – – – – – – – – – – – – – – – –

CHEWY COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-FHMN87A
1/3 cup Vegetable oil
2 Pkts brown sugar substitute
1 teaspoon Vanilla
1 Egg
1 cup Wheat flake cereal
1/2 cup All-purpose flour
1/4 cup Whole wheat flour
1/2 teaspoon Baking powder
2 tablespoon Wheat germ
1/2 cup Chopped raisins
1/2 teaspoon Baking soda
1 tablespoon Water

Mix ingredients in bowl. Last adding the soda disolved in water. Drop by
teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8 to 12 minutes.
From ADA Family Cookbook vol. II. Exchanges per one cookie: 1/2 bread, 1/2 fat
Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42

– – – – – – – – – – – – – – – – – –

Title: Fisherman’s Bouillabaisse
Categories: Soups Seafood
Servings: 4

1/4 c Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 c Water
1/2 c Dry White Wine
1 ea Env. Soup Mix *
1 T Finely Chopped Parsley
1 t Thyme Leaves
14 1/2 oz (1 can) Tomatoes **
1 1/2 lb Lobster Tails ***
1 lb Fish ****
6 ea Clams, Well Scrubbed
6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, halibut, or
—————————————————————————
In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

—————————————————————————–

Title: CAP’N’S COOKIES
Categories: Cookies
Servings: 36

1 c Firmly packed brown sugar
1/2 c Margarine or butter,
-softened
2 Eggs
1 t Vanilla
1 1/2 c All-purpose flour
1 t Baking powder
1/2 t Salt (opt)
2 c CAP’N CRUNCH Cereal, any
-flavor, coarsely crushed
1 c Raisins or semi-sweet
-chocolate pieces

Heat oven to 375’F. Lightly grease cookie sheet. Beat sugar and margarine
until fluffy. Blend in eggs and vanilla. Add combined flour, baking powder
and salt; mix well. Stir in cereal and raisins. Drop by rounded
teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until light
golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool
completely. Store tightly covered.

Makes about 3 dozen cookies.

MMMMM