If There’s Any Left, I’ll Be Surprised

Recipe By : SJ1MAINS%A1.SPEEDY.mrouter@shawnee.edu
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 sticks margarine
1 cup chopped nuts
16 oz Cool Whip
8 oz cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 lg box instant Chocolate pudding

Mix together flour, margarine and nuts. Press into a long cake pan
and bake at 375’F for 30 minutes. Cool. Mix 1 container Cool Whip,
cream cheese, sugar and vanilla until smooth and creamy. Spread
over crust and refrigerate until cooled. Spread prepared chocolate
pudding over pie. Cover with 1 container Cool Whip. Chill.

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SOUPA FASOLAKIA FRESKA (KREMA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Vegetable shortening
2 ea Med. onions, minced
4 c Cleaned chopped green beans
1/2 c Chopped carrots
2 ts Chopped parsley
12 c Meat stock
4 tb Flour
Salt pepper to taste
2 tb Sweet butter
Croutons

Put half of the vegetable shortening into a lge.
pot, heat; saute onions until light golden color. Add
beans, carrots, parsley and saute. Add 10 c. of the
stock. Cover pot and cook at a low boil until vegs.
are tender (abt. 45 min.). Pass soup through strainer
or blender, then return to the pot. In another
smaller pot, heat remaining shortening, then slowly
add flour, stirring until well blended. Add remaining
hot broth and continue to stir until sauce thickens,
then season with salt and pepper. Remove sauce from
heat and swirl in butter. Return bean puree to heat,
bring to a quick boil, then stir in the sauce. Mix
well and serve hot, with croutons if desired.

NOTE: If soup is too thick, thin it by adding more
hot broth.

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Title: Horseradish Sauce
Categories: Sauces
Servings: 4

1 1/2 c Mayonnaise
1/4 c Horseradish; Prepared
2 tb Light Corn Syrup Or Honey
2 tb Dry Sherry; OR
2 tb Tarragon Vinegar
2 ts Mustard; Prepared
1/4 ts Hot Pepper Sauce
1/8 ts Salt

Mix all the ingredients together in a small bowl and chill. Serve on
Short Ribs, Sliced Meats, or Cold Cuts. Cold cuts and meats can be
tongue, ham, bologna etc.

Makes 2 Cups of sauce

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Title: DANDELION FLOWER FRITTERS
Categories: Breads, Vegetarian
Yield: 10 servings

1 c Whole-Wheat Flour
2 tb Olive Oil
2 ts Baking Powder
1 c Dandelion Flowers, clean and
Unsprayed
1 pn Salt
1 Egg
Nonstick Vegetable-Oil Spray
1/2 c Low-Fat Milk -or- Water

This variation on pancakes uses the yellow puffs of
the dandelion, a good source of Vitamin A.
In a bowl mix together flour, baking powder and salt.
In a separate bowl, beat egg, then mix with milk or
water and olive oil. Combine with dry mixture. Stir
in yellow flowers carefully, taking care not to crush
them. Lightly spray a griddle or frying pan with
vegetable oil. Heat until thoroughly warmed. Pour
batter onto griddle by spoonfuls and cook like
pancakes. Makes 10 fritters.

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Gazpacho Cocktail

Recipe By : Travis Henderson II of Newport’s Seafood, Dallas, TX
Serving Size : 3 Preparation Time :0:30
Categories : New American Cuisine Healthy And Hearty
Fish And Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chili sauce
1/2 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 large jalapeno pepper — seeded, chopped fin
1/4 bunch cilantro — chopped
1 large avocado — 1/4-inch dice
1/2 bunch green onions — sliced thin
1 fresh tomatoes — 1/4-inch dice
1 1/2 cups hot water
6 ounces crab — cooked
9 scallops — poached sliced
6 medium poached shrimp (16 to 20 per pound) — sliced
lengthwise

STEP ONE:
Mix the garlic and onion powder with 1/2 cup of hot water to dissolve. Add the
rest of the ingredients, except the seafood and the remaining water. Whisk in
the water slowly until the sauce is not so thick.

CHEF’S NOTE:
The sauce needs to be a little thin so it will mix well with the seafood.

STEP TWO:
For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced), and 2
shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce. Serve.

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Nutr. Assoc. : 0 0 0 0 1099 384 62 679 1514 1582 462 1343 2842

Title: MRS. FIELD’S SWEETIE PIES
Categories: Chocolate, Cookies, Mrs.fields
Yield: 6 servings

2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate
-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate
-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips

From: Mrs. Fields Cookie Cookbook Posted by: Donna
Ransdell

Preheat oven to 375F. Line cookie sheets with waxed
paper.

In a double boiler, melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with a wooden spoon or wire whisk until creamy and
smooth. Pour melted chocolate into a large bowl. Add
butter and beat with electric mixer at medium speed
until thoroughly combined. Add the sugar, eggs and
vanilla. Beat on medium speed until well blended.
Scape down the sides of the bowl. Add the flour and
the three types of chocolate chips. Mix at low speed
just until combined. Chips should be distributed
equally throughout the dough.

Roll a heaping tablespoon of dough into a ball, about
1 1/2 inches in diameter. Place dough balls onto
paper-lined pans, 2 inches apart. With the palm of
your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a
cool, flat surface like your countertop.

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Title: Cajun Catfish
Categories: Fish, Cajun
Yield: 4 Servings

4.00 ea Catfish fillets (4 oz. each
1.00 oz Wheat flakes cereal
1.00 tb Paprika
0.25 ts Salt
0.25 ts Onion powder
0.25 ts Garlic powder
0.50 ts Cayenne pepper
0.50 ts Black pepper
0.50 ts White pepper
0.50 ts Thyme
1.00 tb Oil

1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings.
Pour
the dry mixture onto a piece of foil or wax paper, and dip the
fillets
into the seasoning, coating both sides.
3. In a heavy cast iron fry pan heat the oil. Fry the fillets for
2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.

MMMMM

Title: Sponge Cake I
Categories: Cakes, 1941
Yield: 6 servings

6 Eggs
1 c Sugar
1/4 ts Salt
1 tb Grated lemon rind
1 c Cake flour
1 tb Lemon juice

Beat egg yolks until thick. Add salt, sugar, lemon juice, and rind.
Mix well. Sift flour, measure, and sift. Fold into egg mixture.
Carefully fold in egg whites which have been whipped until they hold
their shape. Pour into un-oiled tube pan. Bake in slow oven (325 F)
about 40 minutes. The Household Searchlight

MMMMM

Roasted Veggie Tacos

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Italian Plum tomatoes — cut into 1/2″ wedges
2 small green bell pepper, cut into — 1/2″ wide strips
2 medium onions, cut into — 1/2″ thick wedges
3 to 4 tbsp. olive or veg. oil
1 package taco seasoning mix
1 16 oz. can refried beans
12 taco shells
taco sauce or salsa

Place 1 oven rack in bottom rack position. heat oven to 475 degrees. Spr
ead tomatoes, bell peppers, and onions in ungreased 15x10x1-inch baking pan. D
rizzle with oil; toss to coat. Sprinkle with taco seasoning; toss to evenly co
at. Bake for about 15 minutes or until bell peppers and onions are crisp-tende
r.
Meanwhile, spread 2 tablespoons of refried beans on half of inside of each
taco shell. Arrange taco shells on ungreased cookie sheet. Place on middle o
ven rack in oven with vegetables. Bake both for an additional 1 to 2 minutes o
r until tacos are warmed and vegetables are tender.
To serve, spoon about 1/3 cup vegetable mixture over refried beans in each
shell. Serve w/taco sauce and/or salsa.

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CARAWAY RYE

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JOYCE ALENSKIS (XMXX58B)
1 c Flour — better for bread
flou
1 c Flour — all purpose
1/2 c Rye flour
3/4 ts Salt
1 tb Caraway seeds
1 tb Butter
1 c Warm water
1 1/4 ts Yeast

Add in the order required for your BM It is on the sweet side. Really
our favorite. FROM: JOYCE ALENSKIS (XMXX58B)

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