Recipes published in ‘Try Soon’

Cinnamon Orange Butter

Recipe

9 Nov

Title: Cinnamon Orange Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
1 Grated peel of orange
2 tb Orange juice concentrate
2 tb Brown sugar
1/2 t Cinnamon

Cream together all ingredients.

MMMMM

Filed under: Potato Cass, Try Soon, Veggie

Toffee Chip Squares

Recipe

26 Dec

Title: Toffee Chip Squares
Categories: Cookies
Yield: 96 servings

———————————–COOKIE———————————–
1 c Butter 2 3/4 c Flour
3 c Brown sugar 1/2 ts Baking powder
1 ts Vanilla

———————————-TOPPING———————————-
6 oz Semi-sweet chocolate chips 1 tb Water
3 tb Butter 1 x Bits ‘o brickle
baking chips

1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended.
2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake
10-15 minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares.
3. Prepare topping. Melt chocolate chips, butter and water in top of
double boiler over hot water. Stir until smooth. Remove top of double
boiler from hot water. Let chocolate thicken a little and then drop a
large dollop in the center of each square or triangle.
4. Sprinkle Bits ‘o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits
‘o Brickle.
from: _Cookiemania_

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Filed under: Crockpot, Desserts, Fruit Dinner Salad, Fruits, Try Soon

Apple-coconut pie

Recipe

31 May

Title: Apple-coconut pie
Categories: Desserts, Pies
Yield: 1 Pie (10")

3 1/2 c Apples, tart; thinly sliced
3/4 c Sugar
2 tb Flour, all-purpose
1/2 ts Salt
3 1/2 oz Coconut, flaked
1 ts Vanilla extract
2 tb Margarine

MMMMM——————–CREAM CHEESE PASTRY————————-
1 c Margarine; softened
6 oz Cream cheese; softened
2 c Flour, all-purpose
ds Salt

Line a 10″ piepan with half the pastry rolled 1/8″ thick.

Arrange apples in unbakes pie shell. Combine sugar, flour, and salt;
sprinkle over apples, mixing well. Cover with coconut, sprinkle
vanilla over top, and dot with margarine.

Roll out remaining pastry, and place over filling; seal and flute
edges. Cut slits in top to allow steam to escape. Bake at 400
degrees for 10 minutes; reduce heat to 300 degrees and bake an
additional 35 to 40 minutes.

Cream Cheese Pastry: Combine margarine and cream cheese; mix well.
Cut in flour and salt iwht pastry blender. Shape dough into a ball;
chill. Yield: enough pastry for double crust 10″ pie.

SOURCE: Southern Living Magazine, March 1974.

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Filed under: Cereal, Snacks, Try Soon

Godiva Chocolate Covered Banana

Recipe

17 Jan

Godiva Chocolate Covered Banana

Recipe By : webmaster@godiva.com
Serving Size : 1 Preparation Time :0:00
Categories : Godiva Alcohol
Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Godiva Liqueur
1/2 Ounce Dark Rum — (Myers’s)
1/2 Banana — Sliced
1/2 Cup Vanilla Ice Cream

Pour Godiva into blender. Add rum, banana and ice cream.
Blend until smooth. Pour into serving glass. Garnish with
banana slice.

Makes 2 drinks.

– – – – – – – – – – – – – – – – – –

Filed under: Chocolate, Cookies, Drop Cookies, Havent Tried It Yet, ODDiTieS, Try Soon

Blue-ribbon Chili (dotties Winner)

Recipe

23 Jan

Title: BLUE-RIBBON CHILI (DOTTIE’S WINNER)
Categories: Tex-mex, Meats, Main dish, Chili
Yield: 6 servings

——————-DOROTHY CROSS TMPJ72B——————-
1 1/2 ts Cumin seeds
5 1/2 lb Trimmed beef brisket, cut
Into 3/4-inch cubes
Salt/freshly ground pepper
6 Garlic cloves; minced
4 mg Jalapenos; finely chopped
(or more if you prefer extra
Hot)
2 md Onion; finely chopped
1/2 c Commercial chili powder (see
Note)
3 tb Pure red mild chile powder
*such as dark New Mexico
1 1/2 ts Ground coriander
12 oz Can beer
6 c Beef stock or canned broth
Or water
42 oz Canned Italian peeled
Tomatoes; coarsely chopped
With their liquid
1 1/2 ts Oregano; crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions; white and tender
Green portions; thinly
Sliced (optional)
*Available at specialty food
Stores and Latin American
Markets

1. In a small dry skillet, toast the cumin seeds over
moderate heat, stirring constantly, until fragrant,
about 2 minutes. Grind the cumin in a spice mill or a
mortar. 2. Heat a large enameled cast-iron casserole.
Season the brisket with salt and pepper. Working in
batches, add the meat to the casserole and cook over
moderately high heat until well-browned all over,
about 8 minutes. Transfer each batch to a large plate.
3. Add the garlic, jalapenos and onions to the
casserole and cook over moderate heat, stirring
occasionally, until softened, about 4 minutes. Add the
commercial chili powder and pure red chile powder,
coriander and half of the ground cumin and cook,
stirring, for 2 minutes. 4. Return the cooked brisket
to the casserole and add the beef stock, beer,
tomatoes and their liquid, and the oregano. Bring to
a boil over moderately high heat, then lower the heat
and simmer gently, stirring occasionally, for 3 hours.
Stir in the ground chuck, season with salt and cook
until the brisket is very tender and the sauce is
thickened, about 1 hour longer. Stir in the remaining
cumin and simmer for 15 minutes. Garnish with the
scallions and serve. Note: Rathern than the
commercial chili, you can use Reno Red Chili Mix,
available by mail order from Stewart’s Chili Company,
P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
CHILI TIME 3 99

To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM

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Filed under: Salad Dressings, Try Soon

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House Of Munch

Recipes published in ‘Try Soon’

Cinnamon Orange Butter

Toffee Chip Squares

Apple-coconut pie

Godiva Chocolate Covered Banana

Blue-ribbon Chili (dotties Winner)

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