Title: CELERY STICKS STONES SALAD
Categories: Salads, Vegetables
Yield: 1 servings

2 tb Olive oil
2 tb Cider vinegar
1 ts Dijon style mustard
-l/2 tsp. salt
-l/2 tsp. sugar
2 c Celery cut in 1 I/2 inch x
1/4 Inch sticks, lightly
-cooked
1 c Carrots, cut in l l/2 inch
-x 1/4 inch sticks, lightly
-cooked
1 cn (8 oz’s.) sliced water
-chestnuts, drained

In a small bowl using whisk, beat oil, vinegar,
mustard, salt and sugar. In a large bowl combine
celery, carrots and water chestnuts; add oil mixture;
toss to coat. Serve immediately or cover and
refrigerate overnight before serving.

Makes 4 portions, 31/2 cups.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Shrimp Diane

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

1 c Butter,unsalted

2 lb Shrimp,medium,shelled

1/4 c Green onion,minced

3/4 ts Salt

1/2 ts Garlic,minced

1/2 ts Cayenne pepper

1/4 ts White pepper

1/4 ts Black pepper

1/4 ts Basil

1/4 ts Thyme

1/8 ts Oregano

1/2 lb Mushrooms,1/4″ slices

1/4 c Fish stock

1/4 c Clam broth

3 tb Parsley,fresh,chopped

French bread

Pasta

Rice

1. Heat 1/2 cup butter in large skillet over high heat.

2. When butter is almost melted, add green onion, salt, garlic, ground

peppers, basil, thyme and oregano; stir well.

3. Add shrimp and saute until they turn pink, about 1 minute, shaking the

pan instead of stirring.

4. Add msuhrooms and stock; add remaining 1/2 cup butter in chunks,

continuing to shake skillet, cooking until butter sauce is creamy and

smooth.

5. Garnish with parsley and serve immediately with French bread, or over

pasta or rice.

NOTE: This recipe is a version of the Shrimp Diane served at Orleans

Restaurant of Los Angeles.

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Title: Chocolate Spiders
Categories: Kids, Halloween, Candies
Yield: 2 dozen

12 oz Twizzlers; chocolate flavor
4 oz Milk chocolate candy melts

Cut twizzlers into 1 1/2″ pieces. Slice each piece in half
lengthwise. On waxed paper place 4 legs (pieces) on each side and
then drop 1 tsp melted candy in middle for body. Use a toothpick to
smooth to uniform circle and connect all candy pieces. Cool
completely before removing from waxed paper. Source: Gifts That
Taste Good (ISBN 0-942237-09-9)

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Title: ALMOND AND HONEY CAKES
Categories: Cakes, Candies
Yield: 8 servings

250 g Sweet flan pastry
Butter; for the tart tin
Flour; for the tart tin
20 g Apricot jelly; for glazing

———————————-FILLING———————————-
125 g Sugar
125 g Slivered almonds
90 g Unsalted butter
35 g Honey
2 tb Double cream
50 g Crystallised fruits
— chopped
Kirsch

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Preparation:

Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable
base 22 cm in diameter.

Roll out the pastry to fit the tart tin. Line the tin with the pastry and
prick the bottom all over with a fork. Bake it for 10 minutes at the bottom
of the pre-heated oven. Leave the pastry shell in the tin.

Cooking:

Lightly brush a thin layer of apricot glaze over the bottom of the pastry
shell.

Put all the remaining ingredients for the filling into a saucepan and heat
them gently, stirring to mix them well as they melt.

Raise the oven to 210 oC. When the filling is melted, spread it in a thin
layer on the glazed pastry shell.

Cook it for about 15 minutes: it is ready when the filling begins to
bubble.

Leave the cake to cool in its tin, then take it out.

Serving:

Cut the cake into little triangles or rectangular pieces. Serve them with
coffee, like ‘petits fours’.

From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4

Typed for you by Rene Gagnaux

—–

Grilled Chicken Tostadas

Recipe By : Del Monte
Serving Size : 4 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 14.5oz can diced tomatoes w/ garlic and onion
1 15oz can pinto beans — drained
2 tsp minced jalapeno — optional
1/2 tsp ground cumin
1 c cubed grilled chicken or turkey
4 flour tortillas
1/2 c sharp cheddar cheese — shredded

Combine tomatoes, beans, jalapeno and cumin in skillet. Add cooked
chicken. Heat 5 minutes or until thickened.

Arrange tortillas in a single layer on grill over medium coals. Srpead
about 3/4 cup chicken mixture over each tortilla. Top with cheese.
Repeat with remaining ingredients. Cook about 3 minutes or until bottom
of tortilla browns and cheese melts. Serve with salsa and garnish with
shredded lettuce and diced avacado if desired.

– – – – – – – – – – – – – – – – – –

Title: Cream Of Potato Soup #2
Categories: cheese/eggs
Yield: 6 servings

6.00 ea potatoes; medium size
1.00 ea butter; size of walnut
1.00 ea onion; chopped fine
2.00 c milk

Dice and cook potatoes in salt water. Add butter, pepper, and onion.

When potatoes are tender, add milk and riffles made by mixing a small

amount of flour and butter until small lumps form. Serves 6.

Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH

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Green Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Sauces
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Pork roast (fresh shoulder — preferred)
1 pound Pork soup bones
44 ounces Canned tomatoes
23 ounces Tomato sauce
28 ounces Hot water
21 ounces Diced green chili strips
3/4 To 1 oz diced hot peppers
1 tablespoon Sugar
1 1/2 tablespoons Salt
1 tablespoon Garlic

Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until
brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or
5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart
saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water
and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and
continue boiling for 20 minutes. Add spices, hot peppers, and chili strips.
Continue boiling for another 20 minutes.
Finish by cooking on medium heat until desired thickness, usually another 20
minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful.

– – – – – – – – – – – – – – – – – –

Title: BANANAS FOSTER-New Orleans
Categories: Desserts, Fruits, Cajun
Yield: 4 servings

4 tb Butter (1/2 stick)
1 c Dark brown sugar
2 Bananas
2 oz Banana liqueur
4 oz Dark rum
Ground cinnamon
Vanilla ice cream (opt)

A quintessential New Orleans dessert, and a favorite among most
locals. This dish cannot be prepared in the kitchen. It must be
performed, in front of your guests. Use a chafing dish, and some kind
of portable heat like Sterno. Don’t be sloppy, and keep a fire
extinguisher handy. There’s no need to burn the house down just for
dessert, but this really must be done right. I learned to cook this
dish from Chef Joe Cahn at the New Orleans School of Cooking, and he
spun dire tales of what befell those who dared sequester themselves
in the kitchen when making Bananas Foster. Seriously, bad gris-gris
will befall you if you deprive your guests of the spectacle. Plus,
they’ll talk for years about how cool you are to have made this for
their dessert.

First, you should make some preparations. Peel a thin strip of peel
from the bananas, and use your knife to slice the banana crossways
into coins. Then replace the banana peel so that it looks untouched
(as best as you can, anyway). This way, you can pretend to “peel”
your bananas, and dump them into the put already cut, as if by magic.
Cheesy, you ask? Well, it still looks cool, particularly if you’re
really nonchalant when you do this in front of your guests. If you
insist, you can slice the bananas the classical way, quartering them
by slicing thm lengthwise and then in half. I still think the other
way is cooler.

Put your ground cinnamon into some kind of non-standard container, or
even a little muslin bag, the better to “convince” your guests that
it is, in fact, not cinnamon but voodoo dust, scraped from the tomb
of Marie Laveau at midnight on All Soul’s Day … some kind of
delightfully corny junk like that. Also, I recommend taking a
cinnamon stick and grinding it fresh in a spice or coffee grinder
instead of using pre-ground cinnamon. Sieve the result through a tea
ball strainer to remove the larger pieces which won’t grind finely.
This will maximize the fresh, aromatic cinnamon flavor. If you use
your coffee grinder, it’ll also make your coffee taste great.

Now, to business …

Melt the butter and add the brown sugar to form a creamy paste. Let
this mixture caramelize over the heat for about 5 minutes. Stir in
the banana liqueur and rum. Heat until the liquor is warmed, about
three minutes. Add the bananas, cook for about 1 – 2 minutes, then
ignite with a flourish. Here’s the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor.
Hold it a foot or two above the chafing dish and ignite the liquor in
the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of
flame will descend from the ladle into the dish, which will ignite
with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire
extinguisher. Try not to become a human torch in the process.

Agitate to keep the flame burning, and add a few pinches of “voodoo
dust” to the flame. The cinnamon will sparkle orange in the blue
flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some
hardcores like me like it just like it is. Yum.

Variations: one may substitute any fruit for this dish that has a
correspondingly flavored liqueur — peaches, pears, whatever. Walt MM

MMMMM

Title: SCALLION PANCAKES #2
Categories: Chinese, Pancakes
Yield: 6 servings

2 c All-purpose flour
1 ts Salt
1 c Boiling water
Peanut Oil
1/2 c Chopped whole scallions

Place flour and salt in a large mixing bowl.
Gradually pour in boiling water, stirring with a
wooden spoon to mix. When cool enough to handle,
knead with your hands about 10 minutes until the dough
is elastic. Place dough in a bowl and cover with a
damp dish towel for 30 minutes.

Roll the dough out to a rectangular shape
approximately 1/4 x 10 x 15 inches. Brush the top
lightly with peanut oil. Sprinkle scallions over the
entire surface of the dough. Starting from one end,
roll up the dough as you would a carpet. Cut the roll
into 6 thick slices. Flatten each slice slightly with
your hand. Roll out each piece, turning it to keep it
circular, until it is 1/4 inch thick and about 6
inches in diameter. Keep the finished pancakes covered
with a damp towel while you are working.

Heat skillet over high heat and pour in oil t 1/4 inch
deep. When oil is hot, turn heat to medium low. Cook
pancakes one at a time, about 30 seconds on each side,
until they are golden in color. Cut into wedges and
serve warm.

Pancakes may be reheated in the oven before serving.

From: The Chinese Menu Cookbook Shared By: Pat Stockett

—–

Title: Homemade Wheat Thins
Categories: Snacks
Servings: 6

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil emulsified in blender
-with 3/4 tsp salt and 1 cup
-water

Mix dry ingredients, add oil/water mixture. Knead as little as possible.
Make smooth dough then roll as thin as possible on unoiled cookies sheet
(not more than 1/8 inch). Mark with knife to size of crackers desired, but
do not cut through. Prick each cracker a few times with fork. Sprinkle
lightly with salt or onion salt as desired. Bake at 350 F until crisp and
light brown for 30-35 minutes.

Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
Stevens

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