Title: Chocolate Zucchini Cake
Categories: Cakes, Mimi
Yield: 12 servings

EVA ESTES BXGT29B
1 1/3 c Sugar
1/2 c Butter; room temperature
1/2 c Vegetable oil
1/2 c Milk
1 ts Fresh lemon juice
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
6 tb Unsweetened cocoa powder
1 ts Soda
1/2 ts Cinnamon
1/2 ts Baking powder
pn Salt
2 c Zucchini; grated
Powdered sugar

Preheat oven to 325d F. Grease and flour 9×13-inch baking pan.
Mix sugar, butter and oil in large bowl. Combine milk and lemon juice
in small bowl and add to sugar mixture. Add eggs and vanilla and
blend well. Sift to gether flour and cocoa. Add soda, cinnamon,
baking powder and salt to dry ingredients and blend well. Stir into
sugar mixture. Mix in zucchini. Pour into prepared pan. Bake until
tester inserted in center comes out clean, about 40 minutes. Cool to
room temperature. Sprinkle top of cake with powdered sugar before
serving.

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Spinach Artichoke Dip

Recipe By : Sherrie Sculley
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — thawed and drained
1 tablespoon butter or margarine
1/4 cup chopped onion
1 can artichoke hearts — (14 oz) chopped and
drained
1 cup Parmesan cheese
1 clove garlic — minced
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon curry powder — (optional)

Saute onion in the butter or margarine. Drain the spinach and press
out all of the excess moisture. Spoon the mixture into a lightly
greased 1 quart casserole. Bake in a 350 degree oven for 20 minutes or
until bubbly. Serve with tortilla chips. Yield: 2 cups.

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TOMATO EGG DROP SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Chicken stock
2 md Fresh tomatoes, or: drained
1 c -canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 t Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish)

Egg Drop Soup is traditionally Chinese. Tomatoes are
not. They were introduced less than 100 years ago, but
nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a
simmer. If using fresh tomatoes, peel, seed and cut
into 1-inch cubes. If using canned tomatoes, chop them
into small chunks. Lightly beat the eggs, then combine
them with sesame oil in a small bowl. Add the light
soy sauce and salt to the simmering stock, and stir to
mix them in well. Add the tomatoes and simmer for 5
minutes. Next, stir in the scallions, and then add the
egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands.
(Stirring the egg in a "figure 8″ works well.) Garnish
with the finely chopped scallion tops.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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RED LOBSTER’S CHEDDAR BISCUIT RECIPE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Shredded sharp cheddar
2/3 c Milk
1/4 c Melted butter
1/4 ts Garlic powder

Mix Bisquick, cheddar and milk into soft dough. Beat
with a wooden spoon for about 30 seconds. Spoon on to
greased cookie sheet. Smooth down tops. (Bisquick
forms sharp hard points otherwise) Bake for 8 to
10 min at 450 degrees.

While baking, melt butter in pan and stir in garlic
powder. Take bisquits from oven when done and brush
butter on tops and serve hot.

This recipe came from Virgene Kilbourne via the Omalia
Cooking School, via Red Lobster.

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Mississippi Mud Pie

Recipe By :
Serving Size : 68 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Butter
3 Ounce (Squares) unsweetened choc.
3 Eggs
1 1/2 Cup Sugar
3 Tablespoon Light corn syrup
1 Teaspoon Pure vanilla extract
Vanilla ice cream (optional)

You’ll also need pastry for a 9″ pie.

1. Preheat the oven to 350 degrees. 2. Line a 9″ pie plate with the pastry.
3. Combine the butter and chocolate in a saucepan. Heat gently, stirring
often, until melted and blended. 4. Beat the eggs until light and frothy.
Stir in the corn syrup, sugar, and vanilla. Pour in the chocolate mixture,
stirring. 5. Pour the filling into the prepared pie plate. Bake 35 to 40
minutes, or until the top is slightly crunchy and the filling is set. Do not
overcook. The filling should remain soft inside. 6. This is best served warm
with a spoonful of vanilla ice cream on top, but it is excellent served at
room temperature or cold.

From Craig Claiborne’s “Southern Cooking” posted by Bud Cloyd

From: Bud Cloyd Date: 07 Jan 94

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Greenport Soup

Recipe By : Barbara Taub
Serving Size : 6 Preparation Time :0:00
Categories : Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans chicken stock
1 package peas, tiny frozen ones
1 head lettuce — shredded
1/2 cup scallion — chopped
1/2 cup italian parsley
4 tablespoons butter
3 tablespoons flour
1/4 cup dry sherry
1/2 cup sour cream
dash salt and pepper

1.In a large heavy saucepan, combine the chicken broth, peas, lettuce,
scallions and parsley. Bring to a boil over moderate heat. Reduce the heat to
low and simmer for 15 minutes.
2.In a blender or food processor, puree the soup in bathces until very smooth.
3.In a large saucepan, melt the butter over low heat. Add the flour and cook,
without letting the roux color. Whish in the pureed soup and the sherry. Bring
to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove
from the heat.
The recipe can be prepared to this point up to 1 day ahead. Let cool, cover and

lost the last part!

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Per serving: 174 Calories; 13g Fat (69% calories from fat); 5g Protein; 7g
Carbohydrate; 29mg Cholesterol; 615mg Sodium

SWEET-POTATO TZIMMES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Sweet potatoes,
-peeled and diced
1 Butternut squash,
-peeled and diced
4 Tart apples, peeled,
-cored and diced
1/3 c Passover wine, sweet, red
1/2 lb Prunes, pitted and
-halved
1/3 c Water
1/3 c Sugar
1 t Cinnamon, ground
1/2 t Nutmeg, ground
1/2 t Ginger, ground

Combine all of the ingredients in a large bowl. Mix well to distribute the
liquid evenly. Dump into a baking dish and seal the baking dish tightly
with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes
juices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer
Greene. It benefits from being made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA
: reid@decwrl -or- decwrl!reid

: Copyright (C) 1986 USENET Community Trust

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Title: PEACH CREPES
Categories: Breakfast, Fruits
Yield: 8 servings

MMMMM———————–FOR THE CREPES—————————-
1/2 c All-purpose flour
1 Egg, lg
3 tb Amaretto-flavored nondairy
-creamer
1/8 ts Ground nutmeg
1 ts Pure vanilla extract
Light vegetable oil cooking
Spray

MMMMM———————-FOR THE FILLING—————————
2 c Fresh orange juice
2 tb Orange liqueur
8 Peaches, peeled and thinly
-sliced
1 ts Honey
1 ts Ground cinnamon
1 ts Orange zest

Put the flour into a mixing bowl. Make a well in the center of the
flour and add the egg. While whisking, pour in the nondairy creamer
and then the skim milk. Continue to whisk until the batter is smooth
and free of lumps, then whisk in the nutmeg and vanilla. Cover the
batter and set it aside for 30 minutes. Prehead an 8-inch nonstick
crepe pan or a small, heavy nonstick frying pan for about 1 minute
over medium-high heat. Spray it twice with the vegetable oil. Spoon
just enough batter into the pan to form a thin layer over the bottom,
about 3 tablespoons, and tilt the pan to spread the batter evenly.
Cook the crepe for 1 to 2 minutes, just until the edge is firm and
begins to separate from the bottom. Flip the crepe with a spatula and
cook for 1 to 2 minutes more on the other side, until golden brown.
Remove the crepe to a sheet of waxed paper. Continue the process,
stacking the cooked crepes on the waxed paper, until 8 crepes have
been made. For the filling, combine the orange juice, liqueur,
peaches and honey in a medium frying pan. Cook for about 10 minutes,
until the liquid turns thick and syrupy. To assemble, lay a crepe on
an individual serving plate. Mound 1/3 cup of the peach slices on the
bottom half of each and flip the top half over. Spoon a tablespoon of
the peach syrup over each and dust with cinnamon and orange zest.

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CANNING PEPPERS (HOT OR SWEET)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Hot or sweet, including chiles, jalapeno, and pimnto

Quantity: An average of 9 pounds is needed per canner
load of 9 pints. A bushel weighs 25 pounds and yields
20 to 30 pints–an average of 1 pound per pint.

Quality: Select firm yellow, green, or red peppers. Do
not use soft or diseased peppers.

Procedure: Select your favorite pepper (s). Caution: If
you choose hot peppers, wear plastic gloves while
handling them or wash hands thoroughly with soap and
water before touching your face. Small peppers may be
left whole. Large peppers may be quartered. Remove
cores and seeds. Slash two or four slits in each
pepper, and either blanch in boiling water or blister
using one of the following methods:

Oven or broiler method: Place peppers in a hot oven
(400 degrees F) or broiler for 6-8 minutes until skins
blister.

Range-top method: Cover hot burner, either gas or
electric, with heavy wire mesh. Place peppers on
burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a
damp cloth. This will make peeling the peppers easier.
After several minutes, peel each pepper. Flatten whole
peppers. Add 1/2 teaspoon of salt to each pint jar, if
desired. Fill jars loosely with peppers and add fresh
boiled water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Peppers in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 35 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Peppers in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 35 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: Fresh Fruit Ambrosia
Categories: Diabetic, Fruits, Desserts
Yield: 6 servings

1/4 c Orange juice 1/2 ts Ground nutmeg
1/2 c Club soda 1/4 ts Ground cardamom
1 md Banana, peeled 1 tb Coconut, flaked toasted
3 c Fresh fruit pieces *

* Fruits such as cantaloupe, grapes, pineapple, apple, pear,
nectarine, plum, honeydew melon, blueberries, strawberries.

Combine the orange juice, club soda, and banana in a blender and puree
until smooth. Pour over the fresh fruit mixture. Sprinkle with the
nutmeg and cardamom.
Cover and refrigerate until ready to serve. Sprinkle on the coconut
and serve immediately. Per 1/2 cup serving: 81 calories, carbohydrate
~ 20 g., protein – 1 g., fat – 1 g., sodium – 1 mg., potassium – 278
mg., cholesterol – 0 Exchange value: 1-1/2 fruit FROM: American
Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D.
copyright 1986

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