Title: Cheddar Apple Cobbler
Categories: Cheese Desserts Fruits
Servings: 6

1 c Sugar
1/4 c Unbleached Flour
1/4 ts Cinnamon; Ground
6 c Apple Slices; *
———————————-TOPPING———————————-
1 c Unbleached Flour
1/4 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar;Md, Shredded,1 1/2 C
1/3 c Butter; Melted
1/4 c Milk

* Use cooking apples such as Granny Smith’s that have been cored,
peeled, and sliced thin.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the sugar, flour, and cinnamon, then toss the mixture with the
apple slices. Pour into a 9-inch square baking pan. Combine the dry
ingredients, of the topping, with the cheddar cheese, mixing well. Add
the butter and milk, mixing until well blended with the flour mixture.
Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30
minutes.

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Title: HOMEMADE OREO COOKIES
Categories: Cookies, Chocolate
Yield: 50 cookies

1 pk Devils food cake mix
2 Eggs
2 tb Vegetable oil
2 tb ;Water
1/2 c Chocolate drink powder
1 pk Gelatin, unflavored
1 c Vegetable shortening
4 1/2 c Sugar, confectioners
1 ts Vanilla

Blend cake mix, eggs, water, oil and chocolate drink
powder and shape into a ball. Let stand 20 min. Form
dough into 1/2″ balls and place on greased cookie
sheets. Flatten each with the smooth bottom of a
drinking glass, greased once and dipped into the
chocolate drink powder each time. Bake at 400 degrees
for eight minutes. Remove cookies at once and
immediately flatten with the back of a spatula. Let
cool 20 min. Makes 100 halves.

For filling, place gelatin in a heatproof cup. Add
1/4 cup cold water, stir well and place in pan of hot
water until mix clears and gelatin is softened. Beat
shortening until fluffy. Add sugar gradually and beat
for 10 minutes. Mix in vanilla, beat in cooled gelatin
mix. Spread about 1 teaspoon filling between two
cookies. Press gently together so that filling comes
to the edges of cookies. Chill until set.

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Halloween Black Cat Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup crunchy peanut butter
1/3 Cup water
2 eggs
1 Package chocolate cake mix
M Ms. Plain Chocolate Candy
Red hots

Preparation :
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix
well. Form dough into 1-inch balls. Place on ungreased cookie sheet.
Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top
of cookie. Add M M’s (eyes) and red hots (nose). Press fork into dough to
form whiskers.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

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Wild Rice Soup

Recipe By : Twelve Months of Monastery Soups. p. 125
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Vegetable Or Chicken Broth
1 Cup Dry Sherry
1/2 Cup Water
3 Shallots — Finely Chopped
1/2 Cup Mushrooms — Sliced
1 Cup Wild Rice
Salt And Pepper — To Taste
1/2 Cup Light Cream
1/2 Cup Chervil, Or Parsley — Chopped
2 Teaspoons Fresh Thyme — Chopped
Pinch Dry Mustard

1. In a soup pot, pour the broth, sherry, and water and bring to a boil.
Add the shallots, mushrooms, wild rice, salt , and pepper. Reduce the heat
to medium. Cover the pot and cook slowly for 35-40 minutes.

2. Check to see that the rice is well cooked; if not, cook for another 5
minutes or so. Check the seasoning also. add more broth if necessary.

3. Add the cream, chervil, thyme and pinch of dry mustard. Stir the soup
thoroughly. Cover the pot ans simmer the soup for another 10 minutes.
Serve immediately, or refrigerate it for 2 hours and serve cold.

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Title: Six-Can Slow Cooked Chili
Categories: Chili, Crockpot
Yield: 8 servings

1/4 c Cornmeal
1 ts Paprika
1/2 c Barbecue sauce
28 oz Whole tomatoes w/juice
Cut up/canned
2 cn Chili without beans; 15oz ea
15 oz Pinto beans or dark or
Light kidney beans w/juice
15 oz Chili beans w/juice
1 cn Condensed french onion soup

In 3-1/2 to 4-qt slow cooker, combine all ingredients;
mix well. Cover, cook on high setting for 2 to 4 hours or
until thoroughly heated. Or cover and cook on low setting
for 8 to 9 hours.
Source: Country Casseroles One-Dish Meals.

MMMMM

Title: Apple Soup
Categories: Soups/stews
Yield: 6 servings

16 Apples, cored and chopped 1/4 c Maple syrup
5 c Water 1 tb Arrowroot
1/2 tb Lemon peel, grated 1 tb Lemon juice
1 Inch cinnamon, wrapped in 1/4 c White wine
Cheese cloth 1/2 c Sour cream

Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples
are tender, about 20 minutes; remove cinnamon. Puree soup in blender;
return to sauce pan. Remove about a cup of liquid and combine it with
arrowroot. When thickened, return to soup. Stir in lemon juice, and wine.
Heat through. Serve with a spoonful of sour cream on each bowl.

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Cornbread stuffing

make 1 batch cornbread from Arrowhead Mills mix ( use egg substitute
eliminate fat from package directions)
* I am sure you could use something else., I like this one.

3 cloves garlic minced
1 lg onion
3-6 stalks of celery
red pepper ( optional)

“ saute” veggies. Crumble up cornbread and add veggies.

Add sage to taste ( I use about 1 1/2 tsp). Moisten with 1/2 cup
vegetarian chicken flavored broth.

I add about 1 lb of seitan to this chopped in 1 inch cubes.

Bake at 350 with whatever else you are baking for about 35 minutes.

Title: SPANAKOPITES APO TI SAMOS (SPINACH PIES FROM SAMOS)
Categories: Appetizers, Greek, Vegetarian
Yield: 20 servings

750 g Fresh spinach; -OR-
500 g -Frozen leaf spinach
1 c Finely chopped spring onions
1/4 c Olive oil
2 c Crumbled feta cheese
1/4 c Finely chopped dill
-OR fennel
2 Eggs; beaten
1/4 ts Ground nutmeg
Salt
Freshly ground pepper

———————————-TO FINSH———————————-
10 Filo pastry sheets
1/2 c Olive oil

OVEN TEMPERATURE: 190øC (375øF); COOKING TIME: 40 Minutes Wash spinach well
and cut off any coarse stems. Chop coarsely and put into a large pan.
Cover and place over heat for 7-8 minutes shaking pan now and then or
turning spinach with a fork. Heat just long enough to wilt spinach so that
juices can run freely. Drain well in a colander, pressing occasionally
with a spoon. (If using frozen spinach, defrost, drain well and chop).
Place in a mixing bowl. Heat oil in a frying pan and gently fry spring
onion until soft. Add oil and onion to spinach with cheese, herbs, eggs
and nutmeg. Mix well to combine, then add salt and pepper to taste. Open
out fillo pastry sheets and cut in half, giving pieces approximately 20 x
30 cm (8 x 12 inches) in size. Stack and cover with cloth. Take a sheet
and brush lightly with oil. Fold in half to make a strip about 10 cm (4
inches) wide. Brush again with oil and spread about 2 tablespoons of
filling across one long edge, leaving sides clear of filling. Fold in
sides, then roll up firmly. Bend roll round into a coil and place in an
oiled baking dish. Repeat with remaining ingredients, placing in one layer
in the baking dish. Brush tops lightly with oil and bake in a moderately
hot oven for 25 minutes until golden brown. Serve hot or cold as an
appetizer or light meal. If serving cold, use butter instead of olive oil
unless your oil is of high quality.

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CANDY BAR HOT CHOCOLATE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 Egg yolks
2 oz Milk choc candy bar*
1 c Milk

1. Beat the egg yolks in a small bowl, and set them
aside.
2. Coarsely chop the chocolate, and place it in a
2-cup microwave-safe glass measuring cup with a spout.
Add the milk.
3. Place the measuring cup, uncovered, in the
microwave. Whisking once or twice, cook at medium-high
power (70%) until the chocolate is melted and well
blended, 2-1/2 to 3 minutes.
4. Remove the cup from the microwave and slowly pour
the chocolate into the reserved egg yolks, whisking
constantly. Return the mixture to the measuring cup
and cook in the microwave until heated through, 1
minute.
5. Pour into mugs and serve. *with fine nuts (such as
Toblerone)

From: Dottie Cross

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Title: AVOCADO GAZPACHO SOUP
Categories: Soups, Tex-mex
Yield: 6 servings

2 lg Cucumbers
3 c Chicken broth
1 ts Tabasco (or more to taste)
1/4 c Firmly packed cilantro
Juice of one medium lime
2 Ripe avocados
1/2 ts Salt – or to taste
6 Or 8 green onions including
-green tops
garlic croutons
cilantro sprigs

Cut one cucumber into chunks and process with 2 cups
of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados. Process
with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving
some chunks. Chill at least 2 hours. Just before
serving, dice the green onions, and peel, seed and
chop the second cucumber. Pour soup into bowls and
garnish each with a few croutons and fresh cilantro
sprigs. Offer the minced onion and diced cucumber on
the side to add individually.

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