Title: Everything I Wanted In A Snack Snack
Categories: Snacks, Chocolate, Nuts
Yield: 1 servings

2 c Peanut Butter Captain
– Crunch cereal
2 c Salted pretzel sticks
2 c M M’s
2 c Salted peanuts;
– not dry roasted
1 lg White chocolate coating

Combine all in a large bowl. Melt 1 large package Candy Quick white
chocolate flavor, and pour over cereal mixture. Mix thoroughly. Drop
by large spoonfulls onto waxed paper. Allow to cool. Enjoy!

MMMMM

BREAKFAST DUTCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

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

3 – cups flour 1 – tsp. salt 2 – eggs Milk Oil for
cooking

Combine first 3 ingredients.Add enough milk to make
soupy consistency like eaten eggs.Put enough cooking
oil in cast iron skillet so batter will not stick.(Be
generous.Batter will stick while baking.)Pour batter
into skillet.Bake on top of stove,stirring and
chopping as for scrambled eggs,until it looks like
scrambled eggs and is baked through.Serve immediately
with butter and syrup.

– – – – – – – – – – – – – – – – – –

Miso Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons roasted garlic
1/4 Cup mirin
2 Tablespoons rice vinegar
2 Tablespoons vegetable or chicken stock or water
2 Tablespoons yellow or white miso — or to taste
1/2 Cup olive oil
Fresh lemon juice
Salt and freshly ground pepper
Sugar

Whisk the garlic, mirin, vinegar, stock and miso together to make a smooth
paste. Whisk in olive oil and drops of lemon juice to taste. Season to taste
with salt, pepper and sugar. Store covered in refrigerator up to 3 days.

Yield: about 1 1/4 cups

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – –

NOTES : Show: 10/18/9

Raspberry Mousse*

Recipe By : Bon Appetit Magazine 1985
Serving Size : 8 Preparation Time :0:00
Categories : Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Fresh Raspberries — or
30 Ounces Frozen Raspberries — thawed and drained
— liquid reserved
1/2 Cup Sugar
3 Tablespoons Cold Water
1 Tablespoon Light Corn Syrup
3 Egg Whites
1/2 Lemon
2 Cups Whipping Cream

For Mousse:
Choose a few perfect raspberries for garnish and set aside. Puree remaining
raspberries in processor or blender until very smooth. Transfer 2 tablespoons
of puree, with seeds, to measuring cup. Strain remaining puree into mixing
bowl, eliminating all seeds. Add enough strained puree to the 2 tablespoons
to measure 1/2 cup. Set aside. Chill remaining strained puree, which will be
used as sauce.
In a small heavy saucepan combine sugar, water, and corn syrup. Bring slowly
to boil over medium heat, stirring occasionally and brushing down any sugar
crystals from sides of pan with brush dipped in cold water. Raise heat
slightly and cook until temperature of syrup reaches 240 F (soft ball stage).
While syrup is cooking, beat 3 egg whites in a mixer until stiff.
As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot syrup
onto beaten whites, in a very thing stream. When all of the syrup has been
incorporated, raise a mixer speed and beat meringue until cool.
Stir together the 1/2 cup reserved raspberry puree and lemon juice and fold
into the meringue until nearly blended. Whip cream until stiff and fold into
the meringue until blended. DO NOT OVERMIX.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Andre Soltner, Lutece Restaurant, New York

– – – – – – – – – – – – – – – – – –

CAJUN 3-PEPPER BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Flour, bread
3/4 Polenta — uncooked
1/2 pt Pepper — cayenne
1 pt Pepper — black ground
1 pt Parsley flakes [dry]
3 pt Garlic — crushed
2 pk Yeast
4 pt Salt, preferably sea
1/2 Pepper — diced sweet red
4 pt Tabasco or hot pepper sau
2 1/2 Water

Proof yeast in 4 T of the water. Mix all the dry
ingredients in a bowl, then add the liquids. Turn the
dough onto a floured surface and knead it for 10-12
minutes.The dough should have a coarse look, but will
be cohesive, stretchy, tacky but not sticky, and
resilient. Allow the dough to rise for about 1-1/2
hours (until double in size).
>>>>NEXT>>>> Punch it down, and
allow it to rise again for 1-1 1/2 hours. Punch it
down again. Cut the dough into two (2) pieces and form
into rounds or french loaves. Allow to proof for 1
hour, then bake like french breads in a 400 deg oven
with steam or spray for 30-40 minutes. Cool before
cutting.

– – – – – – – – – – – – – – – – – –

Turkey Chili

Recipe By : CD
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 large onions — chopped
2 tablespoons garlic — chopped
2 1/2 pounds turkey — ground
1/4 cup masa harina —
28 ounces whole plum tomatoes — drained and chopped
4 cups chicken stock
6 tablespoons pasilla chili powder
1 tablespoon cumin — ground
1 teaspoon oregano
1 teaspoon cinnamon
1 teaspoon black pepper — freshly ground
1 tablespoon salt
2 tablespoons cider vinegar
2 chipotle chilies in abode sauce — chopped
40 ounces beans

Heat the oil in a dutch oven and saute the onions until golden. Add the
garlic and saute for another 2 – 3 minutes. Add the turkey and saute until
the meat loses its color, stirring to break the meat apart. Sprinkle the
masa harian onto the meat and stir to incorporate, cooking for an additional
2 minutes.
Add the remaining ingredients (except beans), the reserved tomato juice and 2
cups of chicken stock. Bring to a boil over high heat, reduce the heat to low
and simmer, covered, for 1 1/2 hours, stirring occasionally, adding the
remaining chicken stock if necessary. Add the beans and continue cooking for
10 to 15 minutes to heat thoroughly. Serve with corn bread, tortillas, diced
onions, grated cheese, sour cream, chopped fresh coriander, or anything else
you like with your chili.

NOTE: Try and get the ingredients listed. If you use regular chili powder
be careful about what it has in it. Most purchased chili powders are a mixture
of chili powder, cumin, salt, and other spices. Again, I strongly suggest
using the ingredients listed as the taste is well worth the effort. This
chili has a nice “earthy” taste with a hint of smokiness imparted by the
chipotle chilies in adobe sauce.

Beef or pork can be substituted for the turkey.

– – – – – – – – – – – – – – – – – –

Per serving: 5857 Calories; 122g Fat (19% calories from fat); 464g Protein;
739g Carbohydrate; 610mg Cholesterol; 11355mg Sodium

Title: SHIH CHIN TAN P’AI (ASSORTED MEAT IN EGG PIE)
Categories: Chinese, Chicken, Pork, Poultry, Seafood
Yield: 4 servings

1/3 c Chicken, diced boned
1/4 c Ham, diced
1 Duck gizzard
1/4 c Shrimp, small shelled
1/4 c Black mushrooms, diced
1/4 c Bamboo shoots
2 tb Green peas
2 tb Oil
1/2 tb Wine
1/2 ts Salt
8 Eggs
2 tb Flour
1/4 ts Salt
1/4 ts MSG (optional)
6 tb Oil

1) Cut the softened black mushrooms, cooked ham, duck,
gizzard, chicken meat, shrimp and bamboo shoots into
dices. Stir fry all the diced ingredients with 2
tablespoons of oil and season with 1/2 teaspoon of
salt and 1/2 teaspoon of wine. Then add the green
peas. Mix well. Remove and place in a bowl.

2) Beat the egg whites with an egg-beater or
chopsticks until very stiff. Add the flour, salt, MSG
and egg yolks. Mix well.

3) Heat the pan very hot. Put 6 tablespoons of oil in
pan and then pour in the egg paste. Fry over low heat
until almost stiff. Sprinkle the fried stuffing over
the egg pie. Fry again until golden. Turn over and
fry the other side for about 2 minutes.

4) Remove and cut the egg pie into small pieces of any
shape for eating convenience. Garnish with some
lettuce leaves and serve. Pei Mei’s Chinese Cook Book
Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing
Co, Ltd (1974)

—–

Spicy Eggplant Spread

Recipe By : Nathalie Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Sauce
Grilling

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pound eggplant — halved
2 tablespoons oil
2 medium onions — 1/2-inch cubes
2 garlic cloves — finely chopped
2 teaspoons ground coriander seeds
1 teaspoon turmeric
1 teaspoon sugar
1/4 cup yogurt
Salt and pepper

Preheat the oven to 400 degrees F. Place the eggplant, cut-side down, on a
foil-lined baking sheet. Bake 30 to 45 minutes, or until soft. Remove from the
oven and set aside to cool. Alternatively, you can grill the eggplant over hot
coals. When cool enough to handle, peel and cut the pulp into large chunks.
This can be done a day or two in advance and kept in the refrigerator. Heat
the oil in a large saucepan over medium-high heat. Add the onion and cook 2 to
3 minutes. Then add the garlic and continue cooking until soft but not brown,
about 2 minutes. Add the eggplant, coriander, turmeric, and sugar. Cook until
soft and well combined, about 5 to 10 minutes. Stir in the yogurt and season
generously with salt and pepper. Serve hot, warm, or at room temperature.

Yield: 2 to 2 1/2 cups

– – – – – – – – – – – – – – – – – –

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

—–

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.

– – – – – – – – – – – – – – – – – –