Chow Mein Candy Noodles

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:45
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chow mein noodles — 3-oz. can
1 cup nuts — coarsely chopped
1/3 cup honey
1/4 cup sugar
2 tablespoons margarine
1/2 teaspoon vanilla extract
1/8 teaspoon salt
6 ounces butterscotch morsels

1. Combine noodles and nuts in mixing bowl.
2. Combine honey, sugar, margarine, vanilla and salt in small sauce pan and
bring to full boil over moderate heat; stir constantly. Remove from heat;
add butterscotch morsels and stir until melted and smooth.
3. Pour over noodles and nuts; mix gently until well coated. Drop by heaping
teaspoons onto waxed paper on baking sheet.
4. Let stand until set or chill until firm. If desired, wrap individually in
small squares of waxed paper.

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Serving Ideas : Great fun for kids to make at Christmas for gift-giving.

2 pkgs oreo cookies
2 large pkgs instant vanilla pudding
1 large cool whip
2 8oz creme cheese
1 cup confectionary sugar
3 cups milk
2 teaspoons vanilla
Cream the cream cheese and conf. sugar together in a bowl, Add dry pudding
mix and milk, beat until smooth. Fold in cool whip and vanilla, chill.

Grind oreo cookies until fine

Layer the pudding and cookies, with layer of cookies ending up on top.

Title: Far Eastern Rice Loaf
Categories: Chinese, Seafood
Yield: 1 servings

1/2 c Celery
1 Garlic clove, minced
1/4 c Nuts, chopped
1/8 ts Cumin
4 oz Fish, cooked
2 tb Onion
1 tb Butter
1/4 ts Turmeric
Salt pepper to taste
1/2 c Rice, cooked

Saute celery, onion and garlic in butter. Stir in
remaining ingredients. Bake in greased casserole dish
at 350 degrees for 20 minutes. Makes 1 serving.

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FAST AND CREAMY VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen mixed vegetables
– (1 package)
3 c Milk
2 c Water
2 tb Instant minced onion
2 ts Chicken bouillon granules
2 ts Salt
1/4 c Celery, finely diced
1 1/3 c Instant mashed potatoes

Cook vegetables according to package directions; drain
and reserve. Heat to boiling in large saucepan milk,
water, minced onion, bouillon granules, salt and
celery. Remove from heat. Stir in instant mashed
potatoes. Heat to boiling, stirring constantly.

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Date: Mon, 22 Nov 93 12:55:45 PST
From: Jane Colman

PUMPKIN OATMEAL COOKIES
(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren’t ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.

Green Bean Sesame Salad

Recipe By: July/96
Serving Size: 6
Preparation Time: 0:00
Categories: Vegetables Side Dish

Amount Measure Ingredient Preparation Method
1 pound green beans fresh
2 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
2 tablespoons sesame seeds toasted
1 clove garlic minced
1/2 teaspoon salt optional
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper

In a saucepan, cover beans with water; cook until crisp-tender. Drain
and rinse in cold water. Place in a serving bowl. Sprinkle with
remaining ingredients; toss to coat. Serve at room temperature.

Title: LINCOLNSHIRE PLUM BREAD
Categories: Bread, Muffins
Yield: 1 servings

1 lb Strong white bread flour
1/4 oz Easy-blend yeast
1 ts Ground cinnamon
1 ts Ground allspice
4 tb Sugar
1 pn Salt
2 Eggs; lightly beaten
1/4 lb Butter; melted
8 tb Milk; warm
1/2 lb Prunes; cut into
– sultana-size pieces
2 oz Currants
2 oz Sultanas

Using a food-mixer or processor or your hands, mix and knead all the
ingredients except the dried fruits to a smooth and elastic dough.
Cover and leave to rise until doubled in size – about 1 hour in a
warm room.

Knock back the risen dough and knead again briefly, gradually
working in the dried fruits until evenly distributed. Divide the
dough in two, shape and put into two small (1 lb) greased and lined
loaf tins. Cover and leave to prove (rise) until puffy and light.

Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for
40-50 minutes. Take the loaves out of the tins and return them to
the oven for a further 10 minutes or so as necessary – the bread will
sound hollow when tapped on the base if it is properly cooked. Makes
2 small loaves.

Source: Philippa Davenport in “Country Living” (British), March 1989.
Typed for you by Karen Mintzias

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Title: SATAY VEGETABLE AND SPROUT PANCAKES
Categories: Meatless, Breakfast, Personal, Vegetables
Yield: 2 servings

MMMMM————————–PANCAKES——————————-
5/8 c Plain wholemeal flour
1/2 ts Baking powder
1/2 Egg
3/4 c Milk

MMMMM————————–FILLING——————————-
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
1/2 l Carrot
1/2 c Roasted peanuts
1/4 c Roasted peanuts to garnish

MMMMM————————–DRESSING——————————-
1/4 c Cruncy peanut butter
1 tb Cider vinegar
1 tb Lemon juice
1 ts Sambal oelek

Preparation: finely slice the spring onions and mushrooms.
: coursely grate the carrot

To prepare the pancakes sift the flour and baking powder into a large
bowl. Make a well in the centre. Combine the egg, milk and oil and
stir into the flour. Mix until a smooth batter is formed, then pour
into a jug.

Brush a heated pancake tin with oil. Pour in enough of the batter to
thinly cover the base of the pan. Cook for 2-3 minutes until the
mixture sets. Turn over using a metal spatula and cook for a further
1-2 minutes.

Remove and place on a plate and cover with a square of greaseproof
paper. Continue until all the batter has been used. Keep the pancakes
warm.

To make the filling combine the prepared vegetables and divide evenly
between the pancakes. Garnish the pancakes with the extra peanuts.
Fold over or roll up and place on a large platter.

To make the dressing combine all the ingredients in a small bowl and
whisk well. Pour over the pancakes before serving.

MMMMM

Title: Lentil And Rice One-Pot Supper
Categories: Digest, Mar95
Yield: 4 servings

1 c Lentils
1/2 c Rice
2 c Sliced carrots
3 c Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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Title: Rocky Road Candy
Categories: Candies, Chocolate
Yield: 4 servings

6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini

Melt chocolate pieces, chocolate and butter in a large saucepan over
low heat, stirring until smooth. Remove from heat.

Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in
chocolate mixture. Stir in peanuts and marshmallows. Drop by
teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in
refrigerator; remove just before serving. Makes about 4 dozen.

Posted by: Debbie Carlson, cooking echo, August 5, 1991

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