Title: RICH CHOCOLATE CARAMELS
Categories: Candies
Yield: 1 servings

1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each
2 tb Butter or margarine;
-cut in pieces
1 ts Vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy
saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar.
Reduce heat to moderate and continue cooking, stirring occasionally, until
syrup reaches 248F on candy thermometer (firm-ball stage). Remove from
heat. Quickly stir in butter and vanilla just until blended and butter
melts. Pour into well-greased 8x8x2″ pan. Cool; cut in small squares. If
desired, top each square with pecan half or almond slivers. Wrap
individually in plastic wrap or foil. Store in cool, dry place. Makes about
1-1/2 pounds.

—–

Title: CLINGONS
Categories: Snacks, Kids, Candy
Yield: 12 servings

4 1/2 c Minature marshmallows
1/2 c Peanut butter
1/4 c Oleo or butter
3 1/2 c Rice Chex
1/2 c M M’s
3 1/2 c Corn Chex

Grease a 13x9x2-inch baking pan; set aside. In large bowl, combine
4 cups marshmallows, peanut butter and oleo. Microwave on high 2
minutes or until melted; stir until smooth. Add, in the following
order, remaining marshmallows, Rice Chex, M M’s and Corn Chex; stir
to coat all pieces evenly. Using back of a buttered spoon, or
buttered hands, spread cereal mixture evenly into prepared pan.
Refrigerate 1 hour. To serve, pull apart and enjoy. Refrigerate any
leftovers in airtight container. Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500

MMMMM

RAS ASFOUR (LENTIL SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Middle east

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Yellow or orange lentils
-(go through them and pick
-out stones)
1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 ts Pepper
2 ts Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces
1/3 c Lemon juice

Suhour (“the meal before sunrise”) is usually good,
stick-to-your-ribs food.

Rinse lentils and drain, picking out any discolored
ones. Combine with 5-6 cups water in a large kettle
and bring to a boil. Lower heat and simmer for 20
minutes, skimming off foam as it forms on top.

While the lentils are cooking, combine ground meat
with parsley, salt and pepper. Using about a
tablespoon of the meal mixture for each, form into
small meatballs and chill until needed.

Heat the olive oil and saute the onion until soft and
golden. Reserve. When lentils are soft, mash them with
the back of a spoon to thicken the soup. Add shaarla
(or vermicelli) and meatballs. Cook 10-15 minutes
longer, until meatballs are cooked through. To serve,
divide onion slices among 6 bowls. Stir lemon juice
into soup and ladle over onions.

Makes 6-8 servings.

– – – – – – – – – – – – – – – – – –

Mayonnaise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Salad oil
1 Egg
OR
2 Egg yolks
2 tablespoons Lemon juice
OR
2 tablespoons Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1
teaspoon oil at a time beating well after each addition, until 1/3 cup has
been added. Add a few drops lemon or vinegar. The mixture should be quite
thick and perfectly smooth. If it isn’t you added the oil too quick or
didn’t beat it enough. Continue to add the oil and acid alternately until
it’s used up. Add seasonings to taste. Store covered in the refrigerator.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

– – – – – – – – – – – – – – – – – –

Bbq Pork Lo Mein

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Brownies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tb Sesame oil
1/2 C Chicken broth
2 Tb Vegtable oil
2 Tb Oyster sauce
1 T Ginger — finely chopped
1 Tb Soy — dark
2 C Bok choy — cut in 1/2″ pcs
1/2 Ts Sugar
1 1/2 C Bean sprout
Pepper — dash
8 Oz Chinese bbq pork

1. Cook noodles in plenty of boiling water, when al
dente, drain and toss with sesame oil, set aside
2. Combine sauce ingredients, set aside
3. Heat wok, add oil, Add ginger stir fry until
fragrant (about 10 sec) add bok choy, bean sprouts and
pork, Stir fry 2 min
4. Add broth then when broth is hot add noodles,
cover and cook 2 min
5. Add sauce, stir well and serve Varriations,
instead of pork, use left over cooked, roast beef,
lamb, shrimp or chicken, other fresh vegtables in
season can be used in place of the sprouts and bok choy

From “Dim Sum” by Ruth Laws 8 oz lo mein noodles JANE
HARRIS (DXDG05A)

– – – – – – – – – – – – – – – – – –

Title: Cheesecake Flan
Categories: Desserts, Mexican
Yield: 1 servings

1/2 c Sugar
3 tb Water
8 oz Cream Cheese — softened
3 Eggs
1 ts Vanilla
1 cn Sweetened Condensed Milk
13 oz Can
Evaporated Milk

Caramelize the sugar and water. When caramelized, pour into a 9-inch
round
pan.

Preheat oven to 350.

Put cream cheese, eggs, and vanilla in blender. Blend until smooth. Add
condensed milk and blend again. Add evaporated milk and blend again. Pour
over caramelized sugar in pan and set pan in another pan with has about
one
inch of water in it. Bake for one hour. Cool and invert on a plate.
Chill.

Recipe By :

—–

GARLIC GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 Cloves garlic
6 lg Tomatoes
1 lg Onion
1 Green pepper
2 sm Cucumber
1/2 c Olive oil
1/2 c Lemon juice
3 c Tomato juice
(salt)
Cayenne pepper

Peel the tomatoes and blend with the garlic in a
blender. Add 1/4 of the green pepper, 1/4 of the
onion, and 1/2 of the cucumber. Chill. Chop remaining
vegetables and put in separate serving dishes in the
refrigerator. Put tomato juice in refrigerator. Just
before serving, blend olive oil, lemon juice, salt,
cayenne and tomato juice. Add to blender mixture.
Ladle into soup dishes. Pass chopped vegetables and a
dish of croutons as garnish.

– – – – – – – – – – – – – – – – – –

BRAISED ENDIVE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Belgian endive — sliced in
-Rings
1 sm Red Delicious Apple, diced
2 tb Fresh lemon Juice
2 ts Walnut oil
Pinch salt
Pepper to taste
1/2 c Water
2 tb Apple cider vinegar
1 tb Fresh parsley — chopped

Place all ingredients except vinegar and parsley in a large skillet.
Remove cover, cook 2 minutes more until water evaporates. Continue
cooking over medium heat 5 minutes. Stir in vinegar. Garnish with
parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 50; CHO: 0mg; CAR: 7g; PRO: 1g; SOD: 44mg; FAT: 3g;

Source: Light Easy Diabetic Cuisine by Betty Marks.

– – – – – – – – – – – – – – – – – –

Title: CHINESE BARBECUED BABY BACK RIBS
Categories: Chinese, Pork, Appetizers
Yield: 6 servings

2 tb Sugar
1 tb Dry sherry
3 tb Hoisin sauce
1/2 ts Finely chop garlic
1 ds Salt optional
1/2 c Ketchup
3 lb Pork back finger ribs cut 1
-inch wide by 3 inch long

Place ribs in nonreactive, plastic, bowl with a lid.
In a separate bowl, combine marinade ingredients;
sugar, sherry, hoisin sauce, garlic, salt (if desired)
and ketchup. Mix well and spoon over ribs. Place cover
on bowl and shake to coat ribs thoroughly with
marinade. Place in refrigerator and marinate for 4
hours or longer. Shake once or twice while marinating
to coat again.

To avoid mess, cover cookie sheet with aluminum foil.
Take ribs from refrigerator and shake to coat again.
Place ribs on their sides on cookie sheet. Don’t
crowd, or they won’t be crispy. Bake at 350 degrees
for 30 minutes. Turn over with tongs and bake
additional 20- 30 minutes. Check carefully last 10
minutes of baking to prevent burning.

—–

Cauliflower Marranca

Recipe By : Collis Cafe, Dartmouth College
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Main Dishes
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups long-grain brown rice
7 3/4 cups water
1 2/3 cups mushrooms, fresh — sliced
1 cup red onions — finely chopped
1/3 cup olive oil
2 whole lemons
2 heads cauliflower — cut florets stems
1 3/4 teaspoons dried basil
1 teaspoon garlic — chopped
1/2 teaspoon salt and pepper — to taste
4 cups cheddar cheese — shredded

Combine rice with water in three quart saucepan. Bring to a boil and
immediately reduce heat to lowest possible. Stir once with a fork, cover,
and let cook for 20 minutes until water is completely absorbed.

Saute mushrooms and onions in olive oil. Add the juice of the two lemons.

Wash the cauliflower and cut into florets, chopping usable stems. Saute
with the onions and mushrooms (add more oil if necessary), adding basil,
garlic, and salt and black pepper to taste. Saute for about five minutes.

Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or
cheese of your choice).

Bake in greased 9X13″ pan at 350° for 15 minutes – until cheese melts and
top is browned slightly.

– – – – – – – – – – – – – – – – – –