Title: Mandelbrot
Categories: Cookies
Yield: 1 servings

2 1/2 c Flour
1/2 ts Salt
2 ts Baking powder
3 lg Eggs
1 c Sugar
3 ts Peanut oil
1/4 c Orange or lemon juice
1 ts Pure vanilla extract
1 ts Cinnamon
1 c Chopped blanched almonds
Optional; dried baking
-fruit,

Recipe by: jrtrint@pacbell.com (John Trinterud)
Mix flour, salt and sugar. Beat eggs till thickened, while beating, add
sugar, oil, lemon juice and vanilla. Gradually add the flour mixture and
then the almonds, and fruit if you desire, making a soft dough. Lightly
sprinkle the cinnamon mixed with a tbs sugar over the flattened loaves.
Grease a cookie tin, and make two loaves. Flatten on top. About 2″ high.
Bake in a 350~ for about 30 to 40 minutes till lightly browned, or a cake
tester comes out clean. Cool and slice into 3/4″ slices. Put slices on a
baking tin, toast one side light brown, and then do the other side. Do
this
in oven under broiler, carefully.

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Title: Garlic Jelly
Categories: relishes/preserves
Yield: 5 servings

1/2 c fresh garlic, finely chopped
2 c white wine vinegar
5 1/2 c sugar
3 c water
1 pk (2 oz.) powdered pectin
1/4 teas. butter or oil
2 drops food coloring
-(optional)

Combine garlic vinegar in a 2 qt. kettle. Simmer mixture gently,
uncovered, over med. heat for 15 min. Remove pan from heat pour mixture
into a 1 qt. glass jar. Cover let stand at room temp. for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing the
garlic with the back of a spoon to squeeze out liquid. Discard any
residue. Measure the liquid add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution the
water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat,
bring mixture to boil, stirring constantly to avoid scorching. Add sugar,
stir well. Bring mixture to a full, rolling boil. Add butter to reduce
foaming. Continue stirring. Boil the mixture hard for exactly 2 min.
Remove pan from heat skim off any foam. Add red, yellow or orange food
coloring if desired. Pour jelly into prepared glasses. Seal according to
directions on recipe folder in pectin package. Makes approx. 5 cups.

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Title: PASTA WITH ASPARAGUS AND SHRIMP
Categories: Main dish
Yield: 4 servings

1 c White wine
1 lb Pasta; Linguini
1 1/2 lb Fresh asparagus
16 Jumbo shrimps with shells
4 tb Cooking oil; best olive oil
1 c Heavy cream
4 Bacon strips cut into 2″
2 tb Fresh chives

Cook bacon until half crispy. Set aside and drain the fat out of pan. Add
cream and cook over meduim high heat until it’s reduced by half. Add
bacon. When done, set pan aside. In a frypan, use enough oil to cover the
surface. Heat until a few drops start to spit. Add Shrimp and cook until
shells turn pink and shrimp just begin to lose their transparency. Turn
once and remove to plate to cool. peel off shrimp shells. Place shrimp
back in pan, add the wine and cook on low heat; simmer. Simmer until there
is just 1/4 cup of liquid remaining. Add the cream and set aside. peel
asparagus and cut into 1/2 inch size pieces. Steam or blanch until tender.
Drain and rince with very cold water and wrap in towel to dry. In a large
pot bring water to boil and add pasta and a dash of salt and oil. cook
until done or to your taste. drain and toss in a little butter. Reheat
cream with shrimp. Add the asparagus. season to taste. Mix pasta and sauce
together. Sprinkle with chives and serve with warm crusty bread.
Shared by Nancy Kathrien (?) Prodigy ID #BVXV78A.

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Title: HABITANT PEA SOUP
Categories: Soups
Yield: 6 servings

2 c Yellow split peas
8 c Water
2 lb Smoked ham hocks
1 lg Onion, chopped
1/2 c Celery leaves, chopped
1/2 ts Summer savory
1/4 ts Thyme
3 tb Fresh parsley, chopped
Black pepper
Salt

Soak peas overnight. Drain the peas and place them in a large soup
kettle with the water, ham hocks, onion, celery, and seasoning. Bring
to a boil. Reduce heat, cover, and simmer for three hours, stirring
frequently. The peas are done when soft and creamy. Add black pepper
and salt to taste.

Traditional Quebec dish.

Source: Americas, September, 1995

MMMMM

Crock Pot Stuffed Peppers

Recipe By : Betsy Couch
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot

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

Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so th
Combine: 1 pound ground beef or
ground turkey 1/3 cup uncooked rice 1 onion,
grated Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garli
powder, etc…
Stuff each pepper about 2/3 full (rice will need room to swell up).
That’s right, the meat and rice go in raw, that’s the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them if
you have to).

Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven’t tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)

Cook on low for 6-8 hours. If desired, heat more sauce to serve with the
peppers.

Happy Cooking

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Summer Tomato and Vidalia Onion Salad Dressing

Recipe By : Rose Geiger- 657-0570@MCIMail.com

Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 ounces tomato wedges, canned — keep juice
1 large vidalia onion — any sweet onion ok
2 tablespoons vinegar — herb or favorite
— may want more
1/2 teaspoon poppy seeds
1/2 teaspoon celery seed
1/2 teaspoon garlic salt
1 1/2 teaspoons basil
1/2 teaspoon cilantro
1/2 teaspoon dill weed
1/2 tablespoon sugar — more/less 2 taste
1/2 teaspoon citric acid — optional, adds shelf
— life

1. Saute Onion along with the spices in a small amount
of veggie broth, wine, or water until transparent and tender.

2. Put tomatoes and onion mixture in blender,
add vinegar and sugar. Blend on low speed.

3. Taste, add more vinegar, salt, and/or more sugar
to suit your individual taste buds.

– – – – – – – – – – – – – – – – – –

Per serving: 22 Calories; 0g Fat (8% calories from fat); 1g Protein; 5g
Carbohydrate; 0mg Cholesterol; 162mg Sodium

Title: Surprise Cheeseburgers
Categories: Main dish, Meats
Yield: 6 servings

———————————HAMBURGERS———————————
1 1/2 lb Ground beef
3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 ts Onion salt
2 tb Catsup
1/2 c Milk

——————————-CHEESY FILLING——————————-
5 oz Process cheese spread
2 tb Sweet pickle relish
2 ts Prepared mustard

For hamburgers, combine all ingredients thoroughly. Shape to form 12 thin
patties. For filling, combine all ingredients throughly. Spread filling
on center of 6 of the patties. Cover with remaining patties; pinch edges
together to seal.

Place in broiler about 4 inches from source of heat. Cook about 7
minutes. Turn and cook about 5 minutes longer. Serve on toasted
hamburger buns.

FAVORITE HAMBURGERS: Omit onoin salt in above hamburger recipe. Add 1/4
cup finely-chopped onion and 1-1/2 teaspoons salt. Combine all
ingredients thoroughly. Shape to form 6 patties. Broil or pan-fry about
7 minutes. Turn and cook 4 to 5 minutes longer.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Title: FROZEN CITRUS PIE
Categories: Pies
Yield: 8 servings

6 oz Lemonade frozen concentrate
1 pt Vanilla ice cream,softened
3 1/2 c Thawed whipped topping
1 ea Ready crust graham cracker p
1 x Yellow food coloring,if desi

Place concentrate in large mixing bowl and beat
about 30 seconds.
Gradually,spoon in ice cream and blend.Fold in
whipped topping and add food coloring,whipping until
smooth.Freeze,if necessary,until mixture will
mound.Spoon in pie crust.Freeze until firm,at least 4
hours.Store any leftover pie in freezer.

—–

Spiedies (Broome County, NY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Soul Food
Sauces And Marinades Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oil
3/4 c Wine Vinegar
1/8 c Sugar
1 Onion
4 Clove Garlic
1/2 t Salt
1/2 t Pepper
1 1/2 t Thyme
1 1/2 t Marjoram
1 1/2 t Basil
1 1/2 t Oregano

Mix all ingredients in a large covered bowl. Place cubed meat to merinate
for atleast 5 days, shaking or turning over each day. Place on squires to
cook on grill. Use Italian bread.

– – – – – – – – – – – – – – – – – –

GARLIC CHICKEN PROVENCAL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
2 T Butter
1/2 c Chopped onion
1/4 c Butter
4 Boneless, skinless
-chicken breast halves
2 16 oz cans Italian plum
-tomatoes, undrained,
-cut into pieces
1 c Dry white wine or water
16 oz Pkg Green Giant Pasta
-Accents Garlic Seasoning
-Frozen Vegetables
-Pasta
—–GARNISH—–
1/4 c Grated Parmesan cheese
1/4 c Chopped fresh parsley

Melt 2 T butter in Dutch oven over medium-high heat. Add onion;
cook and stir 3 to 5 minutes or until softened. Remove from
pan; set aside. In same Dutch oven, melt 1/4 c butter; add
chicken and cook 8 to 10 minutes or until golden brown, turning
once. Add tomatoes, wine and reserved onion. Bring to a boil.
Reduce heat; simmer uncovered 10 to 15 minutes or until chicken
is no longer pink. Stir in frozen vegetables and pasta. Bring
to a boil. Reduce heat; simmer 3 to 5 minutes or until
vegetables are crisp-tender. To serve, place 1 chicken breast
half in each of 4 large shallow soup bowls; ladle hot soup over
chicken. Garnish with Parmesan and parsley.

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