NO BAKE COOKIES 4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
1/2 c Margarine
1/2 c Cocoa
1/2 c Milk
1/2 c Peanut butter
2 c Quick oats
2 c Coconut
1 t Vanilla

Mix in large saucepan and bring to boil for 1 minute:

2 cups sugar 1/2 cup cocoa 1/2 cup margarine 1/2 cup
milk

Remove from heat and add:

1/2 cup peanut butter 2 cups quick oats 2 cups coconut
1 teaspoon vanilla

Drop by spoonful on buttered cookie sheet or spread
into buttered 9X13 pan. Cool, cut and serve.

It is easier if you have the second set of ingredients
measured out before you start.

Make sure you use QUICK oats. Regular oats will not
work. I know because I’ve tried.

kmarsolf@acd4.acd.com Katharine Marsolf

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Title: Dri-Mai-Tai
Categories: Beverages
Yield: 1 Servings

3 oz Club Soda
1 oz Fresh Squeezed Orange Juice
1 oz Fresh Squeezed Lemon Juice
1 oz Pineapple Juice
1 oz Simple Syrup
1/2 oz Grenadine Syrup
1/2 oz Lime Juice
3/4 c Crushed Ice
1 ea Orange Cartwheel Slice
1 ea Maraschino Cherry

In a blender, combine all ingredients except orange and cherry. Blend
until smooth. Pour into a tall glass. Garnish with orange and cherry
threaded on a long wood skewer. Makes one 11 oz. serving. * Simple
syrup: in a small sauce pan, combine 2 cups sugar and 1 cup water.
Bring to a boil, stir ti dissolve sugar. Boil gently for 5 minutes.
Makes two cups. Syrup will last for six months if refrigerated.

MMMMM

Title: Komish Broit
Categories: Cookies
Yield: 36 servings

3/4 c White sugar
3 Eggs
3/4 c Cake flour
1/2 ts Salt
2 tb Potato starch
1/3 c Matzo meal
1/4 c Chocolate chips or shot
3/4 c Oil

Recipe by: Mother
Mix all the ingredients well. Refrigerate for 15 minutes so that it will
be easier to handle. Divide into 3 rolls and place on parchment paper or
foil to bake in a 350F oven for 1/2 hour until browned. Cut while hot into
slices on diagonal and roll in cinnamon sugar if desired or plain sugar.
Place in oven at 300F for 10 minutes on each side until dry.

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Peanut Brittle

Recipe By : Cory Lewkowicz lewkowicz@BINAH.CC.brandeis.edu
Serving Size : 0 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g sugar
110 ml corn syrup
150 g roasted peanuts
1 tsp butter
1 tsp baking soda

1. In 1 1/3 l casserole dish, stir together sugar and syrup. Microwave at
high, for 4 minutes.

2. Stir in peanuts. Microwave at high, 3-5 minutes.

3. Add butter and vanilla (our friend didn’t say exactly how much, you
will need to experiment with this) — blend well. Microwave at high, 1-2
minutes.

4. Add baking soda (sprinkle to cover top), and gently stir until light
and foamy. Pour mixture onto lightly greased cookie sheet. Cool 1/2 – 1
hour.

5. When cool break into small pieces and store in air tight container.

Difficulty : easy.
Precision : approximate measurements.

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CORN ZUCCHINI QUESADILLA (TOMATO SALSA AV

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Appetizers
Relishes Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Flour Tortillas (6")
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded minced
1 c Suchinni, julienned
3/4 c Corn kernels
Salt pepper to taste
Tomato Relish *
Avocado Relish *

[* recipes follow]

I. Prepare the salsa and relish.* Set aside. Heat
oven to 450 deg. Positioin 2 tortillas on an ungreased
cookie sheet. Sprinkle half the cheeses, onion,
jalapeno, zuchinni and corn on each. Season to taste
with salt and pepper.

II. Place one of the two tortillas atop the other and
the third torilla atop the second. Transfer to the
oven and bake until cheese has melted and tortillas
are becoming crisp (about 10 min.).

III. Cut tortilla into quarters, garnish each with
tomato salsa and avocado relish and serve hot. ~From
the Mesa Grill (102 5th Ave., NY), chef Bobby Flay
Chicago Tribune Magazine, March 21, 1993

Posted by Bud Cloyd

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Title: SWEET SOUR WHOLE FISH B1
Categories: Chinese, Fish, Main dish
Yield: 4 servings

1 (1-1/2 to 2 lb) whole sea
-bass or red snapper
Salt
1 Egg; beaten
1 c Flour
Vegetable oil

——————-SWEET AND SOUR SAUCE——————-
1/2 c Ketchup
1 tb Oil
2 tb White vinegar
3 tb Sugar
3 dr Red food coloring
1 c Green pepper, in chunks
1/2 c White onion, in chunks
1/2 c Canned diced pineapple
1 ts Cornstarch

1. Clean and scale the fish, leaving on the head and
tail. Pat dry. Lightly season the inside and outside
of fish with salt and make three slashes 1/4-inch deeo
on each side for better cooking.

2. Brush the fish with the beaten egg then roll in the
flour. Pour 3 inches of oil into a roasting pan and
heat to 375F. Test the temperature by droppinbg in
cube of bread. If it raises to the surface immediately
and browns, the oil is ready.

3. Immerse the head in the oil very gently to avoid
splattering; slide in the rest of the fish. Deep-fry 3
to 5 minutes on each side. Remove and drain on papper
towels. Lay the fish on a serving platter and cover
with the sweet and Sour Sauce. Serve immediately.

Temperature (s): HOT Effort: AVERAGE Time: 00:30
Source: MADAME WU’S GARDEN Comments: WILSHIRE BLVD.,
LOS ANGELES Comments: WINE: DRY, WHITE

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TURKEY-MUSHROOM SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Sliced mushrooms
1/2 c Chopped onion
1/2 c Each sliced carrots celery
2 Cloves garlic, minced
2 tb Margarine
2 tb All-purpose flour
1/4 ts Salt
1/8 ts Dried whole thyme
1/8 ts Dried whole marjoram
1/2 c Skim milk
1 tb Dry sherry
1 Egg yolk, lightly beaten
1 (10 oz) can chicken broth
1 c Cubed cooked turkey
1/3 c Cooked regular rice
1 tb Diced pimento

Combine mushrooms, onion, celery, carrots, garlic and
margarine in a 2 quart casserole; microwave, uncovered
at HIGH for 6 to 7 minutes, stirring after 3 minutes.

Add flour, salt, thyme, and marjoram; stir well. Add
milk and next three ingredients, stirring well.
Microwave, uncovered at HIGH 6 to 9 minutes or until
slightly thickened, stirring every 2 minutes.

Yields about 5 cups.

Posted by Michael Grosz. Courtesy of Fred Peters.

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PUREE OF SWEET POTATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Flavorless cooking oil
1 md Onion — chopped
6 c Low-sodium chicken broth
-OR water, or a mixture
1 1/4 lb Sweet potatoes
– peeled and roughly diced
1/2 ts Nutmeg
1 t Salt — or to taste
1/4 ts White pepper
1/2 c Chunky cranberry sauce
Sour cream

HEAT OIL IN A POT over medium heat; add onions. Cook,
stirring, for 5 minutes. Add stock, potatoes, nutmeg,
salt and pepper. Raise heat to high, cover and bring
to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes. Remove from heat and puree the soup in
batches. Replace pureed soup in a pot and reheat,
covered, over low heat. To serve, place a dollop of
cranberry sauce and sour cream in the bottom of each
soup bowl. Transfer piping hot soup to a tureen or
pitcher and ladle into bowls at the table.

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Title: ORIENTAL STYLE BEEF FILETS
Categories: Beef, Oriental
Yield: 4 servings

4 4 oz. beef filets
1 ts Seasoned salt
4 ts Soy sauce
4 ts Vegetable oil
1 c Chopped peanuts
8 Water chestnuts, coarsely
Grated
1 md Clove garlic,minced
1/4 ts Lemon and pepper seasoning
1/2 c Snipped parsley

———————AUGUST MOON SAUCE———————
1 tb Cornstarch
1/2 ts Ground ginger
2 1/2 tb Sugar
3/4 c Orange juice
2 tb Small orange rind,slivered

————————–GARNISH————————–
Remaining chopped peanuts
Savoy or leaf lettuce
Green onion flowers

Prick filets with fork.Mix salt,soy sauce and
vegetable oil.Brush over filets;let set 30
minutes.Reserving 2 tbsp. for garnish,blend together
peanuts with chestnuts,garlic and lemon and pepper
seasoning. Spread mixture on top and sides of
filets.Pat parsley on tops and sides.Place filets in
greased 9 x 12 x 2″ baking pan.Bake @ 400 degrees 18
to 20 minutes or until desired doneness.

Sauce: In small saucepan,combine
cornstarch,ginger,sugar,orange juice and orange rind
slivers.Cook over low heat,stirring constantly,for 5
minutes or until thickened.Remove filets to
platter.Spoon 2 tbsp. sauce over each filet.Serve
remaining sauce in small pitcher.Sprinkle remaining
peanuts over tops.Surround with lettuce and green
onion flowers.Serves 4.

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BASIC BREAD STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Poultry
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 Large onion, diced
1 c To 2 c diced celery w/leaves
15 c Toasted 1/2-inch bread cubes
1 1/2 ts Salt
1/4 ts Black pepper
1 tb Dried sage *
1/2 c Chopped parsely
1 c Turkey stock, water, or milk

* or 1/4 cup minced fresh sage
ÿÿÿÿÿÿÿÿÿÿ
Melt butter in large stockpot. Add onion and celery
and cook until vegetables are tender but not browned.
Add to bread cubes in large bowl. Add salt, pepper,
sage, and parsley and toss until well mixed. Add
turkey stock and blend well. Use to stuff 12 to
14-pound turkey. Bake leftover stuffing in lightly
greased casserole at 325 degrees 45 minutes to 1 hour
or until heated through.

Each serving contains about: 181 calories; 635 mg
sodium; 22 g cholesterol; 9 g fat; 20 g carbohydrates;
4 g protien; 0.3 g fiber. 46% of calories from fat.

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