Chocolate Malt Peppermint Cooler

Recipe By : Better Homes and Gardens – May 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c chocolate milk
1 qt vanilla or chocolate ice cream
1/4 c malted milk powder
1/2 tsp peppermint extract
1/8 tsp ground cinnamon
hard peppermint candies — coarsely crushed
6 peppermint sticks

In a blender container place the chocolate milk, half of the ice cream,
the malted milk powder, peppermint extract and ground cinnamon. Cover
and blend till smooth. Pour into six large, chilled glasses. Top each
drink with a scoop of remaining ice cream. Sprinkle with crushed candy
pieces. Place a peppermint stick in each glass.

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Title: Pasta E’ Fagioli (Pasta Bean Soup)
Categories: Soups, Italian, Beans, Pasta, Main dish
Yield: 36 servings

-OLIVE GARDEN
3 ts Oil
2 lb Ground beef
12 oz Onion; chopped
14 oz Carrots; slivered
14 oz Celery; diced
48 oz Tomatoes; canned, diced
2 c Red Kidney beans
2 c White kidney beans
88 oz Beef stock
3 ts Oregano
2 1/2 ts Pepper
5 ts Parsley; (fresh chopped)
1 1/2 ts Tabasco sauce
48 oz Spaghetti sauce
Shell macaroni; or other

Saute beef in oil in large 10-qt. pot until beef
starts to brown. Add onions, carrots, celery and
tomatoes and simmer for about 10 minutes. Drain and
rinse beans and add to the pot. Also add beef stock,
oregano, pepper, Tabasco, spaghetti sauce, and
noodles. Simmer until celery and carrots are tender,
about 45 minutes. Makes 9 qts. of soup! **Just cut the
recipe in 1/2 for smaller family needs! “Olive Garden
Recipe ” JUNE JAMES (GNDR31B)

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Magic Peanut Butter Middles

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***COOKIE DOUGH:***
1 1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar
1/2 cup softened margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 egg
***FILLING:***
3/4 cup peanut butter
3/4 cup confectioners’ sugar

In small bowl combine flour, cocoa and baking soda. In large bowl beat sugar,
brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add v
anilla and egg. Beat well. Stir in flour mixture and set aside.

In small bowl combine filling ingredients. Roll filling into 30 (1 inch) ball
s. Shape about 1 tablespoon cookie dough around each peanut butter ball. Cove
ring completely.

Place 2 inches apart on ungreased cookie sheet. If desired flatten with botto
m of glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until set.
Do not overbake. Makes 30 cookies.

busted by sooz

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TURKEY TORTILLA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-cal Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Chopped onion
3 Garlic cloves
1 t Olive oil
1 sm Can chopped green chiles
1/4 c Taco seasoning (packet)
1 cn Chopped tomatoes (14.5oz)
4 cn Chicken broth (14.5 oz)
2 c Chopped turkey
1/2 c Fresh cilantro
Tortilla chips
Grated cheese

Saute first three ingredients in a 4 quart sauce pan
until the onions are tender.

Add next six ingredients and allow to simmer for 15
minutes.

Put 1/2 oz. cheese and 1/2 oz. chips at the bottom of
the bowl and spoon soup over cheese and chips.

Makes eight 1.5 cup servings.

1/2 B, 1P, 1V, and 20 optional calories.

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Title: Salad Greens a la Chinois
Categories: Vegetables, Oriental, Wok
Yield: 8 servings

8 Lettuce leaves, broken up
1 Cucumber, sliced thin
2 Tomatoes, cut into wedges
1 Green pepper, seeded sliced
1 Garlic clove, minced fine
3 tb Oil
Salt
1 tb Vinegar
1 tb Sugar

1. Prepare and assemble all ingredients.

2. Place oil in wok and heat to smoking point. Stir fry garlic in it,
1 minute. Add cucumber and pepper, stir fry 1 minute. Add tomatoes,
lettuce, stir fry another minute. Then add salt, winegar, and sugar.
Stir fry all ingredients for another 3 minutes, until lettuce leaves
are wilted.

NOTE: The outer leaves of a lettuce can be used for this dish,
instead of being discarded. This dish can be served in lieu of a
tossed salad.

MMMMM

Wilted Watercress with Rice and Beans

1 can Kidney beans
1 can Garbanzo beans
1 can black beans
1 cup brown rice and 1/3 cup wild rice
-OR use a brown and wild rice mixture of your own
2 or more cloves garlic (to taste)
rosemary and/or sage to taste
Salt and Pepper to taste
Bunch or two of watercress (I suppose you could also use spinach)
Some fresh celantro

Cook rice as usual, but add extra water so that the rice is still somewhat
soupy when it is finished.

Add beans, garlic, salt, pepper and herbs to rice and heat through.

Serve hot rice mixture over bed of watercress and garnish with chopped cilantro

Title: Raspberry Almond Shortbread Thumbprints
Categories: Cookies
Yield: 42 servings

Cookies
2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Raspberry jam
Glaze
1 c Powdered sugar
1 1/2 ts Almond extract
2 To
3 ts Water

Recipe by: Land O’Lakes
Preparation Time: 1:00
Preheat oven to 350 degrees. In a large mixer bowl, combine sugar,
butter, and almond extract. Beat at medium speed, scraping bowl often,
until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue
beating until well-mixed (1 to 2 minutes).

Shape dough into 1″ balls. Place 2 inches apart on cookie sheets. With
thumb, make indentation in center of each cookie (edges may crack
slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for
14 to 18 minutes or until edges are lightly browned. Let stand on cookie
sheet for 1 minute before removing to a wire rack to cool.

In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond
extract. Gradually stir in enough water to make a thin glaze. Drizzle
over cooled cookies.

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Lentil-Nut Loaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils — washed
2 cup Water
1 lg Onion — chopped
1 cup Mushrooms — chopped
2 tablespoon Oil
1 cup Nuts — ground
1 cup Breadcrumbs
1 tablespoon Lemon juice
1 tablespoon Soy sauce
Salt pepper
1 tablespoon Mixed herbs

Cook lentils in water till soft (1/2 hour). Saute onions mushrooms in oil
till soft. Mix with remaining ingredients. Place in a greased baking pan
bake at 350F for 30 minutes. Garnish with parsley.

Toronto Vegetarian Association

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Title: Pork and Pineapple Meatballs
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 4 nice folks

1 lb Lean ground pork; Pepper to taste
6 Scallions; finely chopped 2 Eggs
1 Red/green/yellow pepper; 8 oz Cn pineapple; in natural
-seeded finely chopped -juice; drained
-may use a comb of 3 peppers 1/4 c All-pupose flour;
1 c Whole wheat bread crumbs; 1 tb Water;
-fresh 1/4 c Dry bread crumbs;
Salt to taste

MMMMM

ROOT VEGETABLE DAHL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1″ piece ginger, grated
1 pn Chili powder
1 tb Coriander
1/2 ts Turmeric
2 ts Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tb Cilantro, chopped
Salt pepper

Heat oil in a large pot saute the onion, garlic
carrot for 5 minutes. Add the parsnip, turnip, ginger
the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season,
bring to a boil, simmer for 20 minutes, stirring
occasionally. The dahl should be sfot but not watery.
Check the seasoning. Garnish with cilantro.

“BBC Vegetarian” January, 1996

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