Title: Christmas Chocolate Cookies
Categories: Cookies
Yield: 1 servings

3 Eggs
1/2 lb Unsweetened chocolate
1 lb Brown sugar
1/2 lb Cut nut meats
1 ts Cinnamon
1 lg Cup sifted flour
1/4 ts Cloves

Recipe by: talmy@randvax.UUCP (Shel Talmy)
Melt chocolate. Beat eggs ’til foamy. Add sugar, spices, nuts and flour.
Then add melted chocolate. Drop from spoon onto a well greased pan and
bake
at 300 degrees for 15 minutes.

You can also spread the batter about 1/2 inch thick in a jelly-roll pan.
My
grossmama baked hers this way, but since she used a wood stove, she gave
no
oven temperature (moderate) or baking time in her recipe.

—–

Black Walnut Pound Cake

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Post To Bakery-Shoppe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Lb Butter — softened
1 1 Lb. Box Powdered Sugar
6 Eggs
4 C Flour
1/2 C Water
2 Tsp Vanilla
4 Oz Black Walnuts — chopped

Grease and lightly flour a 9″ tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.

Serves 12 to 16

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Title: EGGS A LA GOOP *** (HGWW70B)
Categories: Brunch, Party
Yield: 8 servings

1/2 c Mushrooms; chopped
1/2 c Fresh onions; chopped
1 cn Cream of mushroom;or
1 cn Cream of shrimp soup.
8 ea Eggs
6 oz Can shrimp; drained
1/4 lb Cheddar cheese; grated
1/4 lb Monterey jack cheese; grated

Several strips of bacon fried well done and crumpled.
Set aside. NOTE: measurements are approximate. Put
mushrooms and onions in skillet with a little oil and
cook over medium heat until softened. Add cream of
Mushroom soup (undiluted) and stir until mixture is
liquidized. Whip eggs in separate bowl and then fold
into the mushroom mixture. When eggs are almost set,
add shrimp and continue stirring. When mixture becomes
set, sprinkle cheese over the top and put in 300
degree oven until the cheese is melted.Take eggs out
of oven and scoop onto plates.. Top with crumbled
bacon. Serve with toasted English muffins and orange
Marmalade… Enjoy… Jack Hunter hgww70b FROM:
JOHN HUNTER (HGWW70B)

—–

HERBED BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped celery ( with
-leaves)
1/4 c Finely chopped onion (
-about 1 small)
1/3 c Margarine or buffer
3 c Soft bread cubes (about 5
-slices bread)
1/2 ts Dried sage leaves
1/4 ts Salt
1/4 ts Dried thyme leaves
1/8 ts Pepper

Cook celery and onion in margarine in 10-inch skillet,
stirring occasionally, until onion is tender. Stir in
about I cup of the bread cubes. Turn into deep bowl.
Add remaining ingredients; toss. Stuff chicken just
before roasting

6 or 7 servings.

Note: To bake stuffing separately, turn into ungreased
l-quart casserole. Cover and bake in 400! oven 30
minutes, 375! oven 40 minutes.

Corn Bread stuffing: Substitute corn bread cubes for
the soft bread cubes.

Giblet Stuffing: Chop Cooked Giblets and add with the
remaining ingredients.

1 serving

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

Absolutely Deep Dark Chocolate Fudge Biscuits

Recipe By : Paul Vincent From Marcel Desaulniers’ “Death By Chocolate”

– – – – – – – – – – – – – – – – – –

Title: Al and Tipper Gore’s Chinese Chicken with Walnuts
Categories: Poultry, Low-cal
Yield: 6 Servings

6.00 Chicken breast halves
— (boneless, skinless)
2.50 tb Reduced-sodium soy sauce
1.50 tb Water
0.25 ts Salt
3.00 ts Peanut oil
2.00 md Green peppers
— cut into 3/4-inch
Pieces
2.00 ts Cornstarch
2.00 tb Dry sherry
1.00 ts Sugar
1.00 ts Grated fresh ginger
0.50 ts Crushed red pepper
4.00 Green onions
— diagonally sliced
— into 1-inch lengths
0.33 c Walnut halves

Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce
and water, then blend into the cornstarch; stir in the sherry, sugar,
ginger, red pepper, and salt.

Preheat a wok or large skillet over high heat; add 2 teaspoons of
peanut oil. Stir-fry the green peppers and onions for 2 minutes and
remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden
brown. Remove. Add the rest of the oil and stir-fry half of the
chicken for 2 minutes.

Return all the chicken to the wok and stir in the soy mixture. Cook
and stir until bubbly. Stir in the vegetables and walnuts, cover and
cook for 1 minute.

Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium:
404 mg Fat: 9 grams (35% of calories)

MMMMM

Title: Chocodiles
Categories: Cookies
Yield: 40 servings

1 1/4 c Brown sugar; firmly packed
1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 ts Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 ts Salt
Topping:
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe

Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes
till lightly golden brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
cup peanut butter and corn flakes. Spread over slightly cooled base.
Cool slightly and cut into bars.

from the Toronto Star

MMMMM

Elegant Almond Tart

Recipe By : ?
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar — 1/2
1/2 cup heavy cream
1 teaspoon orange peel — grated
1/4 teaspoon almond extract
1 cup almonds — sliced
optional-whipped cream

Use a pre-made pie crust. Line the tart pan and generously prick the

bottom of the crust. Cut off excess crust. Also allow for some shrinkage

of the sides of the crust. Cook according to package directions.

Combine sugar cream, peel, extract and almonds; Let stand 15 minutes.

Pour into cooled shell. Bake in middle of the oven @ 400* 25-30 min.

until golden brown. Serve with w. cream if desired. Makes 8-10 servings.=

– – – – – – – – – – – – – – – – – –

Serving Ideas : Use an 8-9″ removable bottom tart pan.

NOTES : Simmer Savor 4/19/95
Excellent!

Title: CANNOLI CREAM PIZZA
Categories: Desserts
Yield: 1 servings

Dessert Pizza Shells
1 c Confectioners’ sugar
6 c Ricotta cheese, well drained
1 1/4 c Candied fruit, fine chopped
2 ts Vanilla extract
2 oz Semisweet miniature
-chocolate chips

MMMMM————————–TOPPING——————————-
Unsalted pistachios,
-coarsely chopped
Unsweetened cocoa powder

In a food processor or mixing bowl, whip the confectioners’ sugar
with the ricotta cheese until smooth and creamy. Fold in the candied
fruit, vanilla and chocolate chips. Chill, covered, for two to three
hours before using.

Put a layer of the cannoli cream over the baked pizza shell. Sprinkle
the chopped pistachios over the cheese. Dust lightly with cocoa
powder if desired.

Source: Pat Bruno, Pizza Today June 1992.

MMMMM