PEANUT REFRIGERATOR CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Butter,soft
1/2 c Peanut butter
1 lb Confectioners’ sugar
1 pk Social tea biscuits (11 oz)
1 c Coffee,cold,strong
1/4 c Cocoa
1/2 c Peanuts,salted,chopped

1. In a bowl cream butter until light and fluffy.
Gradually stir in peanut butter, then gradually beat
in confectioners’ sugar until mixture is soft and
fluffy.

2. Dip biscuits quickly, one by one, into cold coffee
and place 16 of them, touching, on a foil-lined cookie
sheet (4 biscuits lengthwise and 4 biscuits across).
Spread biscuits with 1/4 of the peanut butter mixture,
spreading mixture carefully into an even layer. Sift
over 1/4 of the cocoa. Repeat until you have 4 layers
of biscuits. Spread remaining peanut butter mixture
over the top and sides of the cake; dust with
remaining cocoa; sprinkle top and sides with chopped
peanuts.

3. Refrigerate for 12 hours. Slice thinly and serve
while still cold.

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SOUTH INDIA CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chutneys

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Finely chopped onion
2 tb Grated radish
1/3 c Finely chopped green pepper
1/2 ts Salt
1/8 ts Ginger
1 tb Lemon juice
1/2 c Flaked coconut

1. Combine all ingredients, tossing to mix well. 2.
Serve with meat dishes or any curry. MAKES 1 1/3 CUPS

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Title: GERMAN ICE CREAM TORTE *
Categories: Ice cream, German
Yield: 12 servings

———————-PATTI – VDRJ67A———————-
2 lg Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
1 pk Unflavored gelatin
1/4 c Water; cold
5 Egg yolks
2/3 c Sugar
6 tb Sherry
3 c Whipping cream; whipped
2 tb Cocoa
10 oz Frozen red raspberries;
– thawed and drained
1 oz Unsweetened chocolate
1/2 c Whipping cream; whipped and
– chilled
12 Chocolate kisses

Remove rim from a 9″ springform pan. Cut brown paper
to fit bottom. Beat egg whites and cream of tartar
until foamy. Slowly beat in superfine sugar, beating
until stiff. Spread evenly on paper. Bake 50 minutes
at 275~. Turn off heat. Leave meringue in oven 1 hour
with door closed. Remove paper. Retun meringue to
bottom of pan. Replace rim. Mix gelatin with cold
water in top of double boiler. Let stand for 5
minutes. Add egg yolks, sugar, and sherry. Beat over
simmering water until thickened. Cool. Fold egg
mixture into the whipped cream. Divide into 3 equal
parts. Add cocoa to 1 portion, raspberries to another
and leave third plain. Spread cocoa mixture evenly
over meringue. Freeze 10 minutes. Top with an even
layer of the raspberry mixture. Freeze 10 minutes.
Cover with plain mixture and freeze 8 hours. To serve,
remove rim and transfer torte to serving plate. Shave
unsweetend chocolate over top and sides of the torte.
Ring top of torte with 12 mounds or rosettes of
whipped cream. Top each with candy kiss. Return
unwrapped torte to freezer until 10 minutes before
serving. Cut into wedges.

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Title: GRAVEYARD TREAT
Categories: Kids, Snacks, Jello, Chocolate
Yield: 15 servings

2 1/4 c Chocolate wafer cookie
Crumbs —
Divided
1/2 c Sugar — divided
1/2 c Margarine or butter —
Melted
8 oz Cream cheese, cubed —
Softenend
12 oz Cool Whip — thawed
2 c Boiling water
1 pk 8-serving size Orange Jello
Gelatin
1/2 c Cold water
Ice cubes
Rectangular or oval shaped
Sandwich
Cookies
Decorator icings
Candy corn and pumpkins

Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and the melted
margarine with fork in 13×9″ baking pan until crumbs are well
moistened. Press firmly onto bottom of pan to form crust.
Refrigerate. Beat cream cheese and remaining 1/4 cup sugar in med.
bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped
topping. Spread evenly over crust. Stir boiling water into gelatin in
med. bowl 2 minuets or until completely dissolved. Mix cold water and
ice cubes to make 1-1/2 cups. Add to gelatin; stir until slightly
thickened. Remove any remaining ice. Spoon gelatin over cream cheese
layer. Refrigerate 3 hours or until firm. Spread remaining whipped
topping over gelatin just before serving; sprinkle with remaining 1/4
cup cookie crumbs. Decorate sandwich cookies with icings to make
“tombstones”. Stand tombstones on top of dessert with candies to
resemble a graveyard. Cut into squares to serve.

Recipe By : Cool Whip Get Togethers Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500

MMMMM

GARLIC MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Garlic cloves — peeled
1 1/2 lb Mushrooms, fresh — divided
4 tb Olive oil — divided
2 c Bread crumbs
1 bn Parsley, fresh — (stems re-
-moved), finely chopped
10 c Chicken broth
-Salt and pepper
ds Hot pepper sauce

In a food processor or by hand, finely chop garlic and
1 lb. of mushrooms. Cut remaining mushrooms into thin
slices. In a 4-qt. saucepan, heat 2 tablespoons of
olive oil; saute garlic and all the mushrooms for 3
minutes. Remove from the pan and set aside. Saute
bread crumbs in the remaining olive oil. Return garlic
and mushrooms to the pan; stir in parsley and saute
for 5 minutes. Add broth and simmer for 15 minutes,
stirring frequently. Season to taste with salt, pepper
and hot pepper sauce. For a thicker soup, stir in a
few teaspoons of corn starch dissolved in a little
cold water and simmer for several minutes until soup
clears and thickens. Yes, garlic cloves equal twenty
(20)!

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Title: DIABETIC CHOCOLATE BALLS
Categories: Chocolate, Diabetic, Cookies
Yield: 20 servings

1/2 c Margarine,room temp
2 tb Sugar
1/3 c Liquid sugar substitute
1 1/4 c Flour
3 tb Cocoa
1/2 ts Salt
1/4 c Chopped nuts
2 tb Raisins

Sprinkle sweet granuated sugar substitute, as
necessary. Cream together margarine and sugar until
light and fluffy. Add vanilla and sugar substitute to
creamed mixture. Beat at medium speed for 1/2 minute.
Stir together flour, cocoa and salt to blend. Add to
creamed mixture and mix at low speed about 1 minute or
until blended. Add nuts and raisins to dough. Mix
lightly. Shape into balls using 1 tablespoonful of
dough per ball. Place balls on a cookie sheet that has
been lined with alumiun foil or sprayed with PAN
spray. Bake at 325 F for 20-25 minutes or until
slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room
temperature and serve two balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon
peppermint flavoring along with 1 teaspoon vanilla
instead to the 2 teaspoons vanilla. From *Prodigy’s
Food and Wine-Healthy Eating Bulletin Board, from
Bridget Benjamin-PHFC09A

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Title: HOT PEPPER JELLY
Categories: Jelly, Spices, Personal
Yield: 1 servings

1/2 c Hot Red Chiles; seeded
-and coarsely chopped
1/2 c Hot green chiles; seeded
-and coarsely chopped
1 c Chopped onion
1 1/2 c Vinegar
5 c Sugar
2 Pouches liquid pectin

This Southern recipe is very good served with country ham or with
green beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or
blender. Process until very fine. Pour the sugar into a heavy
non-aluminum pot. Stir in the chile mixture, bring to a boil, and
boil for 1 minute. Remove from the heat and stir in the pectin. Let
sit 5 minutes and then remove the foam with a slotted spoon. Ladle
into sterilized jars and seal. Turn the jars upside down occasionally
to keep the chiles mixed until the jelly is cool and set. This jelly
makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

PUMPKIN/WINTER SQUASH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2/3 c Pumpkin*
2 tb Applesauce
2 tb Honey
1 1/2 ts Salt
1 t Cinnamon
1/2 ts Allspice
1/4 ts Nutmeg
1/4 ts Ground cloves
1/2 c Whole Wheat flour
2 1/2 c Bread flour
1 1/2 ts Yeast

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