Title: RICE KRISPIE SQUARES
Categories: Candies
Yield: 1 servings

4 tb Butter
4 c Marshmallows or 10 oz
5 c Rice krispie cereal

Melt butter in saucepan over low heat. Add marshmallows and stir till
melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice
Krispies and stir till all are coated. Using buttered spatula, press evenly
into buttered 13x9x2″ pan. Cool. Cut into 2″ squares.
VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut
butter to marshmallows
melt 2 squares chocolate with marshmallows for Christmas: add green food
colouring (if desired), shape into “trees” or press into buttered ring or
small Bundt mold. Decorate with red cinnamon candies (for tree) or
spearmint leaves and jelly berries for ring mold (resembles a wreath)
posted by Anne MacLellan
Fat grams per serving: Approx. Cook Time: :05

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Ginger Spice Waffles

Recipe By : Family Circle 2-18-97
Serving Size : 6 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c all-purpose flour
1 c whole wheat flour
2 tbsp unsweetened cocoa
1 tbsp ground ginger
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 ts salt
2 eggs
1 3/4 c buttermilk
3/4 c butter or margarine — melted
1/3 c molasses
1 1/2 c low-fat vanilla yogurt
3 c fruit (blueberries, kiwi, mandarin oranges

Sift together all-purpose flour, whole-wheat flour, cocoa powder,
ginger, baking soda, cinnamon, nutmeg and salt into large bowl. Beat
eggs slightly in medium -size bowl. Beat in buttermilk and melted
butter until well blended. Make a well in center of dry ingredients.
Add buttermilk mixture and molasses to well; stir just until ingredients
are combined and dry ingredients are moistened. Make 6 waffles in
waffle maker following manufacturers directions. Stack between sheets
of waxed paper on large baking sheet and keep warm in 225 degree oven.
Serve waffles topped with vanilla yogurt and fruit.

MC Formatting by taillon@access.mountain.net

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Title: Stuffed Zucchini #2
Categories: Main dish
Yield: 6 servings

6 Zucchini
4 Tomatoes, diced
1 c Bacon, crumbled
3 Cloves garlic, diced
2 Onions, diced
1 1/2 c Brown rice
2 Bell peppers, diced
3 c White wine
1 Cube vegetable bouillon
1/4 ts Mint leaves, chopped
1/2 c Butter
1/4 c Lemon juice
3 Eggs
2 tb Parsley, chopped

Trim ends off zucchini; cut in half lengthwise; scoop out centers,
leaving 1/4″ around skins. Combine zucchini centers in fry pan with
all other ingredients except eggs and parsley. Saute 30 minutes.
Place zucchini in baking dish; stuff with rice-vegetable mix; spoon
any extra around zucchini; cover with foil. Bake for 20 minutes at
350 degrees. Prick holes in foil for steam to escape. Beat together
eggs and parsley; pour over stuffed zucchini; recover and continue
cooking 10 more minutes.

MMMMM

APRICOT CHUTNEY WITH RAISINS CURRANTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried apricots
10 lg Garlic cloves
— peeled coarsely chopped
1 1×3″ piece of fresh ginger
— peeled coarsely chopped
1 1/4 c Red wine vinegar
2 c Sugar
1/4 ts Salt
1/8 ts Cayenne pepper
— (or MORE if desired)
3/4 c Golden raisins
1/2 c Currants

Put the apricots in a bowl. Pour 4 cups of hot water
over them and let them soak for an hour.

Put the garlic, and ginger into the container of an
electric blender or a food processor along with 1/4
cup of the vinegar. Blend until smooth.

Empty the apricots and their soaking liquid into a
heavy stainless-steel or porcelain-lined pot. Add the
garlic-ginger mixture, the remaining vinegar, sugar,
salt, and cayenne. Bring to a boil. Simmer on a
medium flame, stirring frequently, for 45 minutes. Do
not let the chutney catch at the bottom of the pot.
Lower heat if necessary. Add the raisins and currants
and cook, stirring, another half hour or until chutney
takes on a thick, glazed look. (It will thicken
slightly as it cools.) Let the chutney cool and store,
refrigerated, in lidded glass or ceramic jars.

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Title: Savoury Nibbles
Categories: Snacks, Spicy
Servings: 6

2 ts Oil
2 Cloves garlic crushed
1 ts Coriander seeds
1 ts Black mustard seeds
2 ts Sambal oelek
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
3/4 ts Ground chilli
1 c Chick pea flour
1 c Self raising flour
1 c Warm water
1/2 c Buttermilk

oil for frying.

Heat oil in small saucepan. Add garlic, seeds, sambal, cinnamon, cloves,
nutmeg and chilli powder. Stir over medium heat for approx 2 minutes or
until fragrant. Remove mixture from heat and crush with pestle mortar
until fine. Sift flours into a bowl, make a well in the centre and add
water and buttermilk, then spices. Mix to a smooth batter.

Heat oil in saucepan. Hold a slotted spoon over oil and add batter to it so
that batter drips through the spoon’s holes into the oil. Cook until brown,
remove and drain on absorbent paper. Add salt or any other seasoning you
like to taste.

MMMMM

Title: Eager Brand Sweetened Condensed Milk
Categories: Dairy, Pitzer
Yield: 6 servings

MMMMM———————-MM BY H. PEAGRAM—————————
1/4 c Hot water
3/4 c Sugar
1 1/4 c Non fat dry milk
4 tb Soft butter

Directions: Put water and sugar in blender, blend 1 min. till sugar
is
partially dissolved. Add dry milk, a little at a time till smooth.
Add butter, 1 T at a time, blending and scraping sides of blender
till mixture is smooth. Refrigerate at least 24 hrs before using to
allow to thicken. Keeps in refrigerator up to a month, and freezes
up
to a year.

Makes 1 1/2 cups

Gloria Pitzer’s Secret Recipe for Eagle Brand

MMMMM

Title: Quebec Apple Dumplings (Canadian)
Categories: Desserts, Fruits
Yield: 1 servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 md Apples; peeled cored
1/2 c Mincemeat
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400øF. Make enough pie enough to roll into 12 6"x6″
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the center of each apple with 2 tsp (or 1 heaping tsp) of
mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the ‘ears’ with aluminum foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400øF oven. Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavored with rum.

MMMMM

Title: APRICOT EARL GREY TEA ICE CREAM
Categories: Fruit, Frozen
Yield: 1 batch

1.00 c Dried apricots
-(about 6 oz.)
0.33 c Granulated sugar
2.00 tb Granulated sugar
1.50 c Whole milk
2.00 tb Earl Grey tea leaves
1.50 c Heavy cream
1.00 pn Salt
4.00 lg Egg yolks
1.00 tb Apricot brandy or
-Cointreau

In a small heavy saucepan, combine the apricots, 2 tb. of the sugar and 2/3
c. water. Bring to a boil over moderate heat. Reduce heat to moderately
low and simmer, uncovered, until apricots are tender, 10 to 12 minutes.

Transfer apricots and any remaining liquid to a food processor and puree
until smooth, scraping down the sides of the bowl once or twice. Set aside.

In a heavy medium saucepan, combine milk and tea leaves. Warm over low heat
until milk is hot. Remove from the heat; let steep for 5 minutes. Strain
the milk through a fine-meshed strainer.

Return milk to the saucepan and add the heavy cream, remaining 1/3 c. sugar
and salt. Cook over moderate heat, stirring frequently with a wooden
spoon, until sugar is completely dissolved and the mixture is hot, 5 to 6
minutes. Remove from the heat.

In a medium bowl, whisk egg yolks until blended. Gradually whisk in one-
third of the hot cream in a thin stream, then whisk the mixture back into
the remaining cream in the saucepan. Cook over moderately low heat,
stirring constantly, until the custard lightly coats the back of the spoon,
5 to 7 minutes; do not let boil. Immediately remove from the heat and
strain the custard into a medium bowl. Set the bowl in a larger bowl of ice
and water. Let custard cool to room temperature, stirring occasionally.
Whisk in the reserved apricot puree and the brandy until blended.

Cover and refrigerate until cold, at least 6 hours or overnight. Pour
custard into an ice cream maker and freeze according to the manufacturer’s
instructions.

From: linda.magee@salata.com in rec.food.cooking Formatted by Cathy Harned
Submitted By SAM WARING On WED, 01
NOV 1995 111946 GMT

—–

Title: Prosiutto and Mushroom Ravioli with Fried Sage
Categories: Meat/pork, Emeril, Ethnic, Am/la
Yield: 4 servings

2 tb Olive oil
2 tb Shallots; minced
1/2 lb Prosciutto; julienned
2 c Wild mushrooms; sliced
2 ts Garlic; minced
2/3 c Parmigiano-Reggiano cheese
;grated plus 1/4c for
-garnish
2 Sheets fresh pasta (8×10)
1/4 c Cornmeal
Bottle of truffle oil
15 Sage leaves
Salt and pepper
Oil for frying

In a saute pan, heat the olive oil. When the oil is
hot, saute the shallots for 30 seconds. Add the
mushroom and saute for 2 minutes. Add the garlic and
prosciutto, saute for 1 minute. Season with salt and
pepper. Remove from heat and turn into mixing bowl.
Stir cheese into mushroom mixture and allow to cool.
Slice the sheets of pasta into thirds. Using a hand
ravioli molder place one sheet of pasta down. Spoon
in 2 tablespoons of the mushroom mixture in each
square. Place a sheet of pasta over the filling.
Press the 2 sheets together using a wooden bowl. The
pasta should be slightly mosit around the edges so the
ravioli will seal completely. Bring a pot od salted
water to a boil. Drop the ravioli into the boiling
water and cook for 3-4 minutes or until the pasta
floats for 1 minute. Remove the pasta and drain.
Turn in a bowl with truffle oil. Season with salt and
pepper. Fry the sage leaves for 30 seconds. Remove
from the fryer and drain on a paper-lined plate.
Season with salt and pepper. Place the ravioli in a
shallow bowl. Srizzle the truffle oil over the pasta.
Garnish with the sage leaves and the
Parmigiano-Reggiano cheese.

Source: Essence of Emeril, #2329, TVFN
formatted by Lisa Crawford, 4/29/96

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CHARD AND PARSLEY QUICHE WITH TWO CHEESES

Recipe By : “France: The Vegetarian Table”
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Eggs
Rcrockett Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE PASTRY SHELL:
2 cups all-purpose flour,
plus extra for working the dough
1 teaspoon salt
1/2 cup unsalted butter — chilled
3 tablespoons margarine — chilled
6 tablespoons ice water
FOR THE FILLING:
6 to 8 medium-size chard leaves
thick middle ribs removed
1 bunch flat-leaf parsley — stems removed
1 tablespoon olive oil
1 clove garlic — minced
1 1/2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 eggs
1/3 cup BelPaese or similar mild, soft cheese
cut into 1/2 inch cubes
1/4 cup freshly grated Parmesan cheese
2 teaspoons butter

To make the pastry shell, sift together the flour and salt
into a bowl. Cut the chilled butter and margarine into
1/2-inch chunks and add them to the flour mixture. Using a
pastry blender or 2 knives, cut in the butter and margarine
until the mixture forms pea-size balls. Add the ice water,
1 tablespoon at a time. At the same time, turn the dough
with a fork and then with your fingertips just enough to
dampen it. This method will help to keep the pastry light
and flaky. Do not overwork the dough or it will become
tough. Gather the dough into a ball, wrap it in aluminum
foil or plastic wrap and refrigerate for 15 minutes. (The
chilling will make it easier to roll out.) Preheat the oven
to 475 degrees.

To prepare the crust: On a lightly floured work surface,
roll out the chilled dough into a round about 11 1/2 inches
in diameter and 1/8 inch thick. Drape the pastry over the
rolling pin and carefully transfer it to a 9-to-10-inch
tart pan. Unfold it from the pin and press it gently into
the pan. Trim off the overlap even with the pan’s rim. Line
the tart shell with aluminum foil and then add a layer of
pastry weights or dried beans. Place the weighted pastry
pan on a baking sheet. Place both i n the preheated oven to
bake partially, until faintly golden, 8 or 9 minutes.
Remove from the oven, lift out the weights, remove the
aluminum foil, and let the crust cool completely on the
baking sheet. Reduce the oven heat to 375 degrees.

To make the filling, arrange the chard leaves on a steamer
rack over gently boiling water, cover and steam for 5 to 7
minutes. The leaves should retain their pretty green color
but be greatly reduced in volume. Remove the chard from the
steamer and squeeze the leaves to extract any water. Cut
the chard into chiffonade strips by stacking the leaves,
rolling them up into a thin cigar shape and then cutting
them crosswise in thin shreds. Set aside.

Steam the parsley leaves as you did the chard, but for 3 to
5 minutes. Remove from the steamer and squeeze dry. Mince
the parsley. Again squeeze the chard and parsley to remove
excess water. Set aside.

Warm the olive oil in a skillet over low heat. Add the
garlic and saute until just soft, 1 or 2 minutes. Add the
chard and parsley, reduce the heat to very low and cook,
turning often, until the greens have absorbed the oil,
about 5 minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the cream, salt, pepper and
eggs. Beat lightly, then add the olive oil-infused greens
and the cheeses.

With the partially cooked shell in place on the baking
sheet, fill it as full as possible with the mixture without
spilling any over the top. Cut the butter into bits and dot
the top of the quiche.

Place in the preheated 375-degree oven and bake until the
filling is puffed and golden and a knife inserted in the
center comes out clean, about 30 to 35 minutes.

Remove from the oven and serve immediately or let cool to
room temperature. Cut into wedges to serve.

Per serving: 506 calories, 27 gm carbohydrates, 184 mg
cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm
saturated fat

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