Candy Bars

Recipe By : Stephanie Ash
Serving Size : 12 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons margarine, imitation
1/2 cup semisweet chocolate chips
1/4 cup peanut butter
1/4 cup caramel topping
4 cups miniature marshmallows
6 cups Rice Krispies®

1. Melt margarine in large saucepan over low heat. Add chocolate chips and
melt. Add peanut butter and caramel stir to blend, add marshmallows stir
constantly until all is smooth.
2. Remove from heat and add Rice Krispies. Stir until Krispies are covered.
3. Spray a 9×13 pan with cooking spray, spred Krispie mixture in pan,
flatten and cool. When cool cut into 12 pieces.

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Title: SWISS CRABWICHES
Categories: Breads, Cheese/eggs
Yield: 4 servings

1/4 c Almonds-slivered
1/4 c Sour cream
1/4 c Mayonaise
1 ts Dry mustard
1 ts Lemon juice
1/4 ts Garlic powder
1/8 ts Pepper
1/8 ts Nutmeg-ground
1/4 lb Bacon-cooked, drained, crumb
3/4 lb Crabmeat
6 Green onions with tops, slic
2 c Swiss cheese shredded
4 Rolls-kaiser or french

————————JOYCE IN SUN CITY, AZ, FOR T————————

Toast almonds until lightly browned. Toast split buns. Stir next 7 items
until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and
cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking
sheet and broil 6 inches from heat until golden brown. 2 open faced
sandwiches per person.
01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE
ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few
recipes that are our favorites:

—–

FRANK’S MARINARA SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Extra virgin olive oil
6 Garlic cloves, baked and
Pureed
2 cn Italian peeled tomatoes
(303 size)
1 cn Tomato paste (6 oz size)
1 sm Onion, finely chopped
6 Anchovy fillets
2 ts Sweet basil
1/2 ts Oregano
1 Lemon peel strip
2 ts Black pepper

To bake garlic, first, cut the tops off the garlic heads and place them
into a shallow baking pan with the cut sides up. (I normally bake several
heads at once, they don’t last long around here!) Then pour olive oil over
the garlic, cover the pan with aluminum foil, and bake at 400 degrees for
1 hour. When the heads are cooked (they will become soft and mellow), set
them aside and let them cool to room temperature.
Puree 6 cloves of garlic and the anchovies together. In a 5-quart Dutch
oven, heat the olive oil and gently blend in the pureed garlic until
smooth. Then add both the peeled tomatoes and the tomato paste, along with
the onions, and cook over medium heat until the mixture begins to reduce
and thicken.
Now, add the sweet basil, oregano, and lemon peel and stir everything
together well. Then cover the pot, reduce the heat to low, and simmer for
about 45 minutes.
At this point, add the black pepper and season the sauce with salt to
taste (it may not need any, depending upon the saltiness of the
anchovies). Then cover and simmer for another 15 minutes.

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SEASONED SPINACH (KOREAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Korean Vegetables
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Oz fresh small flat-leaf
-spinach
2 tb Soy sauce
1 t Sugar
1 1/2 ts Crushed sesame seeds
1 tb Sesame oil
1 tb Minced scallion
1 t Vinegar (optional)
Salt
Red pepper threads
-(optional)

Both hot and cold vegetables are important in the Korean diet. Here
are several recipes adapted from “Traditional Korean Cooking” by Han
Chung Hea, head of a prestigious cooking institute in Seoul.

Remove roots from spinach, if desired.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion
and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends
first, and immerse only until leaves turn bright green. Drain and
rinse immediately in cold water. Drain and squeeze out as much water
as possible. Place spinach in bowl with soy sauce mixture and toss
well.

Serve at once, topped with few red pepper threads, if desired.

Serves 2.

From the Hayward Daily Review, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

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SWEDISH RYE, AUNT MILLY SWEDENBORG’s

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Water
1 tablespoon Butter
2 tablespoons Molasses
2 tablespoons Orange Rind — grated
2 tablespoons Brown Sugar
2 tablespoons Powdered Milk
1 teaspoon Salt
1 tablespoon Gluten
1 cup rye flour — pumperknickel
2 cups Bread Flour
1 1/2 teaspoons Yeast

Works well in 1-1/2# Regal breadmaker

Use: sweet cycle if possible

Here is a recipe I got from my old Swedish Aunt. She used to make it by
hand/memory and I asked her to write the recipe down for me.

>From: bj29@mirage.skypoint.com (bjjan)

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Per serving (excluding unknown items): 1725 Calories; 22g Fat (12% calories
from fat); 49g Protein; 335g Carbohydrate; 46mg Cholesterol; 2348mg Sodium

CHESAPEAKE OYSTER BISQUE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save
liquid. Oysters may be chopped or left whole as
desired. Add water to oyster liquid to make 1 qt. In
stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from
heat; allow to cool for about 1 hour, strain, and set
aside. In butter, saute remaining onion and celery;
cook for about 5 minutes or till pale in color. Add
flour and stir well, but DO NOT BROWN. Add some
strained oyster stock: stir well tp prevent lumps from
forming. Add remaining stock and heat till hot and
thickened (about 10-15 minutes). Add oysters and
cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.

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Silly Putty

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Non-Food Non-Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White all-purpose glue
1 c Liquid starch

WARNING: Non-Edible
Mix together well. Set on trays for play, or use waxed paper. Can be
used as the commercial Silly Putty is. Store in an airtight container.

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Title: PROGRES WITH GRAND MARNIER IV (ASSEMBLY)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

1 x Noisette Biscuit **
1 x Buttercream **
1 x Mousse **

———————————–SYRUP———————————–
4 oz Water
4 oz Sugar
1 oz Grand Marnier

——————————-CREME NOISETTE——————————-
1/4 x Buttercream (from above)
1 oz Hazelnut paste OR
1 oz Almond paste
1 ts Kirsch

——————————CHOCOLATE CREAM——————————
3/4 x Buttercream (from above)
12 oz Chocolate, semi-sweet

** Recipes for these ingredients are found elsewhere in this
packet.

Syrup:
======

In a small saucepan, bring the water and sugar to a boil. Take
off of the heat and cool in refrigerator. Add Grand Marnier to cooled
syrup and reserve. (Note: three-fourths of this syrup-Grand Marnier
mixture will be used in the mousse; the remainder will be used to
bunch the various layers of the Progres.)

Creme Noisette:
===============

Put the hazelnut paste and Kirsch into a bowl and mix with a
spatula. Add 4 ounces of buttercream and blend well. Refrigerate for
5 minutes.

Chocolate Cream:
================

Melt the chocolate, then cool. Add half of the chocolate to the
buttercream. Mix well, then add remainder of the chocolate (must be
done in steps or cream will break). Refrigerate.

Assembly:
=========

Remove the biscuit from the refrigerator and cut it to the shape
of the mold. Put bottom biscuit into mold and brush with syrup.
Spread layer of creme noisette on top of syrup. Refrigerate for 2
minutes.

Add a layer of mousse, then place top biscuit on mousse. Brush
with syrup again, then spread with a layer of chocolate cream. Freeze
for 5 – 30 minutes.

Pipe layer of chocolate cream on top. Unmold and serve on tray
with garnish of sugar and real flowers.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

—–

MARASCHINO PARTY CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour
1 1/3 c Sugar
3 ts Baking powder
1 t Salt
1/2 c Shortening
1/4 c Maraschino cherry juice
16 Maraschino cherries cut into
-eighths
1/2 c Milk
1/2 TO
2/3 c Egg whites, unbeaten
– 4 large eggs
1/2 c Chopped nuts

Sift together in mixing bowl flour, sugar, baking powder and salt. Add
shortening, cherry juice, cherries and milk. Mix on slow to medium speed
for 2 minutes. Add egg whites and continue beating 2 more minutes. Add
nuts. Bake in two layers in 350 degree oven for 30 to 35 minutes.
Ice with 7 minute icing and decorate with cherries.

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Quick Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Salad oil
1 Med. onion — chopped
1 can 12 oz. luncheon meat — cubed
1 can Kidney beans (1 lb)
1 teaspoon Salt
1 teaspoon Chili powder

Heat oil in a heavy saucepan. Add onion and meat.
Cook over medium heat until onion is tender. Add remaining ingredients. Mix
well. Cover and simmer for 30 minutes. Makes 4-6 servings

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