BROILED POTATO SKINS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Potatoes — lg
2 teaspoons Margarine — or
2 teaspoons Butter — sofftened
1 cup Cheese Montery Jack — with Jalapeno Pepper
4 Bacon slices — crisp crumbled

Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F oven
until tender, about 1 hour. Cool slightly Cut each potatoe lengthwise into
halves, scoop out insides, leaving a 3/8 inch shell. Spread inside of shells
with margarine or butter, sprinkle with salt. Cut each potatoe into six
pieces,
sprinkle with cheese and bacon.
Set oven control to broil or 550F. Broil potatoe pieces about 5 inches from
heat until cheese is melted, about 2 minutes.
Makes 48 appetizers.

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Title: Bell Pepper Curry
Categories: Veg-cook, August
Yield: 1 servings

3 4 peppers, diced
3 4 Tbsp chick-pea flour
1 2 Tbsp oil ( i prefer peanut
Oil)
1 pn Turmeric
1 2 tsp chilli powder (to
Taste)
Salt to taste
1 T Cumin seeds
1/2 t Mustard seeds
x Optional – peanuts, chana
Dal, urad dal – this makes
It crunchy
x Optional – a pinch of
Asafoetida)

heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the
seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the
peppers are slightly tender. Add the chickpea flour and mix well. Saute
till the flour makes a nice golden brown crust.

Serve hot with dal and rice.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj Ganesan)). rfvc
Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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Title: Double Chocolate Oatmeal Cookie
Categories: Cookies
Yield: 60 servings

1 1/2 c Sugar
1 c Margarine; softened
1 Egg
1/4 c Water
1 ts Vanilla
1 1/4 c All-purpose flour
1/3 c Cocoa
1/2 ts Baking soda
1/2 ts Salt
3 c Quick-cooking oats
6 oz Semisweet chocolate chips

Recipe by: Betty Crocker
Heat oven to 350 degreeF. Mix sugar, margarine, egg, water and vanilla.
Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2
inches apart onto ungreased cookie sheet. Bake until almost no indentation
remains when touched, 10 to 12 minutes. Immediately remove from cookie
sheet. About 5 1/2 dozen cookies.

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Apple Pandowdy No. 1968 Yields 6 Servings

3 Cups Tart Apples, Peeled 2 tsp Baking Powder
Sliced 1/2 Cup Sugar
1/2 tsp Nutmeg, Ground 1/4 lb Butter
1/2 tsp Cinnamon, Ground 1/2 Cup Whole Milk
3/4 tsp Salt 1 Egg
1/2 Cup Molasses
1 1/2 Cups Flour

Preheat the oven to 350 degrees.
Butter a (1 1/2 quart) baking dish.
Arrange the sliced apples in the dish.
Sprinkle with the nutmeg, cinnamon and 1/3 of the salt.
Spoon the molasses over.
Cover the dish with foil.
Bake for 30 minutes.
Combine the flour, baking powder, sugar and the remaining salt in a large
bowl.
Melt the butter in a small pan.
Remove from the heat
Stir in the milk and the egg.
Beat well.
Blend into the flour mixture.
Pour this batter over the apples.
Return the baking dish to the oven.
Bake until a toothpick comes out clean (about 30 minutes).
Serve topped with whipped cream.

Title: GENERAL TAO CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

10 oz Chicken legs – bite sized
1 tb Minced fresh ginger
2 Scallions – 2 inch lengths
1 tb Minced garlic
2 tb Dried chilli peppers – whole
2 tb Sugar
2 tb Soy sauce
1 1/2 ts Rice vinegar
2 tb Cornstarch
1/4 c Chicken stock
1 ts Sesame oli
2 c Soya oil for cooking
Marinade
1 Egg white
1 tb Cornstarch
1 tb Soy sauce

1. Cut chicken into pieces no larger than 3/4 inch
square. Combine marinade
ingredients in large bowl. Add chicken pieces and
set aside for 2
hours. Add 2 T cornstarch to chicken stock, store
in refridgerater. 2. In a deep pot, heat oil to 350 F.
In a basket, or slotted spoon, lower
several pieces of chicken into the oil. Fry until
chicken becomes
crisp (1 to 2 minutes) and test meat to ensure
doneness. Continue doing
several pieces at a time until all are cooked. 3.
In a wok, on high heat, reheat 2 T reserved oil. Add
prepared ginger,
scallions, garlic, and chilies. Stir to prevent
burning. Add the cooked
chicken pieces, still stirring quickly. 4. Add
sugar, soy sauce, vinegar, stock/cornstarch mixture
and stir until
thick. Remove from heat, stir in sesame oil, and
place on serving dish.
Serve with steamed rice.

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CHOCOLATE CHUNKY MIGHTY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1 c Bran cereal flakes
1 c Rolled oats
1 1/2 c Brown sugar
1 1/2 ts Baking soda
6 tb Buttermilk powder
1 1/4 c Water
1 ea Egg
4 c Butter — or marg, melted
-this must be a typo from
-original recipe!
1 c Chocolate chunks
1 c Chopped nuts

Mix dry and wet ingreds separately. Combine–will be
lumpy. Stir in chunks and nuts.

Bake in lined muffin cups 25-30 mins, until toothpick
test passes, and mufins are browned.

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Mocha Dream Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Phyllo strudel sheets (12×17)
1 package Unflavored gelatin
1/2 cup Milk — cold
1/2 cup Milk — heated to boiling
2 tablespoons Unsweetened cocoa powder
2 teaspoons Instant coffee
15 ounces Ricotta cheese
1/2 cup Sugar
1 teaspoon Vanilla extract
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt

Preheat oven 350~. Spray 9-in pie plate with non-stick cooking spray; place on
baking sheet. Place 4 phyllo strudel sheets across pie plate, extending sheets
over sides; press gently into plate. Place remaining 4 sheets in opposite
direction across pie plate, extending sheets over sides, to form cross; press
gently into pie plate. With scissors, cut edge 1 inch beyond rim of plate;
pierce crust with fork. Squeeze phyllo strudel trimmings into small bundles;
place on baking sheet. Spray crust and bundles with cooking spray. Bake 15
minutes or until golden brown; cool on wire rack. In blender, sprinkle
unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk, cocoa and
instant coffee and process at low speed until completely dissolved, about 2
minutes. Add remaining ingredients and process at high speed until thoroughly
blended, scraping sides once, about 2 minutes. Pour into prepared crust; chill
until firm, at least 2 hours. Garnish with phyllo bundles.

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Date: Tue, 07 Jun 94 19:11:58 PDT
From: diane@triad.com (Diane Uetrecht)

Banana oat cookies

2 cups mashed bananas
2 cups caster sugar
2 cups brown sugar
2T egg replacer + 1/2 cup water
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
4 cups flour
5 cups oats
4-7 cups any combination of: raisins /or dates

Cream bananas and sugars. Add egg replacer water and beat
thoroughly. Add in vanilla, salt, baking soda, flour, and
oats, beating at medium speed after each addition. Stir in
other ingredients. Press golf ball size scoops onto greased
baking sheet 2″ apart. Bake at 400 degrees F for 8-10 minutes
or until brown. Cool completely before munching.

Title: Hot Pickled Vegetables
Categories: Vegetables Relish Mexican
Servings: 10

4 oz Green Beans; Whole
3 ea Celery; Stalks, *
1 c Carrots; 2 med, **
1 1/2 c Cauliflowerets
1 c Broccoli Flowerets
1 c Pearl Onions
1/2 c Peppers; ***
1/2 c Coarse Salt
2 c Cider Vinegar
2 c Water
2 T Black Peppercorns
1/4 t Cloves; Ground

* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles
They should be seeded and sliced.
————————————————————————–

Mix all ingredients in a large glass or plastic container. Cover and
refrigerate at least 48 hours but no longer than 2 weeks.

Makes about 10 cups of vegetable relish.

—————————————————————————–

CHEDDAR CHEESE AND CAULIFLOWER SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
3 md Carrots, cut into small dice
3 md Celery stalks, cut into
-small dice
1 md Onion, minced
3 tb Flour
1 1/2 c Chicken stock or canned
-chicken broth
1/2 sm Cauliflower, trimmed and cut
-into
Florets (2 cups)
8 oz Mild cheddar cheese, grated
-(2 cups) — plus
2 oz Cut into small dice for
-garnish (1/2 cup)
1 1/2 c Half-and-half
1/4 ts Cayenne pepper
Salt

NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese
for the cheddar cheese.

Heat the butter in a large saucepan. Add the carrots, celery, and onion;
saute for about 5 minutes until the vegetables are softened. Add the flour
and cook over low heat until the flower is incorporated into the butter,
about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower. Bring to
a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir
in the grated cheese and cook for about 30 seconds until melted. (Do not
bring soup to a boil after cheese is added or the soup will break.) Stir in
the half-and-half; warm the soup over low heat. Season with cayenne pepper
and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with
the diced cheese and serve immediately.

Makes 4 seervings.

[ COOKS Magazine; Oct 1989 ]

Posted by Fred Peters.

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