Title: MR PIBB PRALINES
Categories: Candies, Beverages
Yield: 12 servings

1 c Sugar; Granulated
1 c Brown Sugar; Dark, Packed
1 c Mr. Pibb
1 c Marshmallows; Miniature
Pecan Halves; *

* Use 2 to 3 cups of pecan halves.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook sugars and Mr. Pibb in a
saucepan over low heat, stirring constantly, then
gradually birng to the soft ball stage (240 degrees F
on candy thermometer). Remove mixture from heat; stir
in marshmallows and pecans. Mix vigorously until
marshmallows dissolve. Quickly drop by tablespoon on
wax paper to cool. Makes 2 dozen pralines.
NOTE:
If Mr Pibb is not available in your area, use Dr.
Pepper.

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Title: Almond Crecents
Categories: German, Cookies
Yield: 8 servings

1 c Butter or margarine 3/4 c Sugar
1 ts Vanilla extract 1 1/2 ts Almond extract
2 1/2 c Flour; unbleached 1 c Almonds; ground
1 x Confectioners’ sugar

Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for each,
shape into logs and bend into crecents. Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll
crecents in confectioners’ sugar. Cool on racks and store in a tightly
sealed container. Makes 3 dozen cookies.

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Date: Mon, 26 Sep 94 08:29:57 PDT
From: Raymond.Jackson@ebay.sun.com (Raymond Jackson)

Banana Malt

1 – 2 frozen very ripe bananas
1 – 2 Tbs Malt powder
~1 C Rice Milk (maybe more?)
1 tsp vanilla (optional)

Break or slice the banana into small chunks and put in a blender. Add
malt powder. Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks
to puree, then blend for another minute or two before adding the rest
of the rice milk and optional vanilla.

If you try to blend all the ingredients at once you’re likely to
end up with un-blended banana chunks.

This recipe is a good way to use over-ripe bananas, which we peel and
freeze when they’ve been on the counter for a bit too long.

TUNA-CELERY CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Celery — chopped
1 Onion, small — chopped
Fine
1 1/2 c Water
1 cn Cream of celery soup
1 cn Tuna — preferably chunky
1/4 ts Paprika
1/2 ts Salt

Boil celery and onion together in water until tender.
Add cream of celery soup, stir well. Drain and add
tuna, paprika and salt. Heat together under low flame
for 5 minutes.

Recipe By :

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Fried Ice Cream

Recipe By : (PCL)
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint ice cream
1 beaten egg
1/4 Teaspoon vanilla
2 1/2 Cups sweetened corn flakes,
crushed
1/2 Teaspoon ground cinnamon
1 beaten egg
1/4 Teaspoon vanilla
Cooking oil for deep-fat frying
Whipped cream (optional)
Mint sprigs (optional)

Place 4 scoops (about 1/2 cup each) of ice cream in a small pan. Freeze for
1
hour or till firm.
In a small mixing bowl stir together egg and vanilla. In a pie plate
carefully
stir together cereal and cinnamon.
Dip each frozen ice cream ball in the egg mixture, then roll it in cereal
mixt
ure, freeze for 1 hour or till firm. Reserve remaining cereal mixture.
In a small mixing bowl stir together egg and vanilla. Remove coated ice
cream
balls from the freezer. Dip balls in egg mixture, then roll them in the
remaini
ng cereal mixture. Return to pan. Cover and freeze for several hours or till
fir
m.
In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1
or
2 at a time, in deep hot oil (375 degrees) for 15 seconds or till golden
brown.
Drain on paper towels. Return the fried ice cream balls to the freezer
while f
rying the remaining balls. Serve immediately and garnish with mint, if
desired.
Makes 4 servings

– – – – – – – – – – – – – – – – – –

NOTES : – NML-2/29/92-Mexican

Title: EATING WELL’S PARMESAN STRAWS
Categories: Low-fat, Appetizers
Yield: 1 servings

1 Large egg white
1 tb Olive oil
1/4 ts Salt
1/8 ts Cayenne (optional)
6 Sheets phyllo dough 14"x18″
3/4 c Freshly grated Parmesan or
-Asiago cheese

Preheat oven to 400 degrees F. lightly coat 2 baking
sheets with non-stick cooking spray or line with
parchment paper. In a small bowl, whisk together egg
white, oil, salt and cayenne, if used. Lay a sheet of
phyllo on a work surface with the short side toward
you. Keep remaining phyllo sheets covered with a
plastic wrap or waxed paper. With a pastry brush,
lightly coat the lower half of sheet with the
egg-white mixture and sprinkle with about 2 tsp.
cheese. Fold the upper half over the lower half.
Brush the right half of the folded sheet with egg-whit
mixture, sprinkle with a heaping teaspoon of cheese
and fold left half over the cheese. Brush the bottom
half of the folded sheet with the egg-white mixture,
sprinkle with 1 tsp cheese and fold the upper half
over lower half. Finally brush the top with the
egg-whit mixture and sprinkle with 1 tsp. cheese. Cut
into ten 1/2-inch strips using a knife or a serrated
pastry cutter. With a wide spatula, transfer the
strips to the prepared baking sheet, placing them
about 1/2 inch apart. repeat the procedure with the
remaining 5 sheets of phyllo, egg-whites and cheese.
Bake the straws for 8 to 10 minutes, or until golden
and crisp. Transfer to a rack to cool. Makes 5 dozen
straws. Note: The straws may be stored in an airtight
container at room temperature for 1 week or the
freezer for up to 2 months.

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AUNT HILDA’S HEALTH MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c AM Wheat Bran
2 c Milk or soy milk
2 Eggs or egg replacer
1/4 c AM Unrefined Vegetable Oil
1/2 c Honey (or less to taste)
2 1/2 c AM Multi Blend Flour
2 1/2 tb Non-alum baking powder
1 t Sea salt (optional)
1 t Cinnamon
1 1/2 c Raisins
3/4 c Chopped walnuts or pecans
— (optional)

In a large mixing bowl combine the bran, milk, eggs,
oil and honey. In a second bowl, combine all the
remaining ingredients. Add the dry mixture to the
liquid and mix thoroughly. Fill oiled muffin tins.
Bake in 350 F. oven for 30 minutes, or until tops are
lightly browned. Cool on a rack. When thoroughly
cooled, store covered in refrigerator or freezer.
Makes 24 large muffins.

Oat Bran Variation: To make Aunt Hilda’s bran muffins,
follow recipe above with these simple changes:

a) Substitute 2-1/2 cups of oat bran for the wheat
bran. b) Increase the honey to 3/4 cup.

Everything else is the same.

Source: Arrowhead Mills “Multi Blend Flour Recipes”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

White Chocolate Ice Cream

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy whipping cream
1 cup whole milk
1/3 cup sugar
7 eggs, separated
6 oz white chocolate, chopped

Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar.
Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream
mixture into egg yolks, a few droplets at first, whisking to slowly warm the
yolks, then add the cream in a steady stream, continuing to stir. Pour the
whole mixture back into the sauce pan cook over medium-low heat, stirring
constantly, until the mixture thickens slightly and leaves a clean path on the
back of a wooden spoon when you draw your finger across the spoon. (If you
have a candy thermometer, monitor the temperature and do not let it exceed 170
deg F.) Remove from heat stir in white chocolate until melted (use good
quality chocolate like Lindt; check the ingredients pick one that has cocoa
butter as one of the top ingredients.) Strain into a bowl (to remove unmelted
chocolate and any egg yolk that coagulated). Cover and refrigerate until
thoroughly chilled; process in an ice cream maker according to the
manufacturer’s instructions.

– – – – – – – – – – – – – – – – – –

Title: OPEN FACED REUBEN SANDWICHES
Categories: Appetizers
Yield: 28 servings

14 sl Dark rye bread, toasted
Prepared mustard
1 cn 16 oz sauerkraut,drained
-and chopped
5 oz Sliced corned beef, finely
-chopped
2 c Shredded lofat swiss cheese
(8 oz)
1/2 c Lofat mayonaisse or salad
-dressing

1. Heat oven to 375F. Spread toast lightly with mustard; place on
ungreased cookie sheet.

2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3
cup sauerkraut mixture on each toast slice.

3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is
melted. Cut sandwiches in halves.

—–

Title: ORANGE/HONEY MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR POULTRY, PORK, SEAFOOD—————-
1/2 c Orange juice
4 ts Honey
4 ts Vinegar
1/2 ts Finely slivered orange peel

Combine all ingredients in a bowl. Makes about 2/3 cup

—–