Title: Modeling Dough
Categories: Kids
Servings: 1

1 c Flour
1 c Water
1 tb Oil
1/2 c Salt
1 ts Cream of tarter
X Food coloring

Servings: 1

Mix ingredients in a pan. Cook over medium heat until mixture pulls away
from sides of pan and becomes doughy in consistency. Knead until cool.
Model different colors of clay into any shape you can imagine. Not edible.
Can be used over and over again. Keeps three months.

MMMMM

Title: Chocolate Pudding (using pudding mix)
Categories: Desserts
Yield: 2 servings

1/2 c Pudding mix (see recipe)
1 1/2 tb Cocoa
1/2 tb Sugar
3/4 c Water
1 ts Margarine
1/2 ts Vanilla

2 servings of about 1/2 cup each 60 calories per serving

1. Stir mix, cocoa, and sugar together in saucepan. Add
water and mix well.

2. Cook over medium heat, stirring constantly, until
mixture just begins to boil–about 5 minutes. Remove
from heat.

3. Stir in margarine and vanilla.

4. Pour pudding into bowl. Place wax paper directly on
surface of pudding.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Microwave Playdough

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crafts Kids
Mixes Clay/Dough
Solutions

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 c Salt
1/2 c Cornstarch
1 tbsp Powdered alum
2 c Water
1 tbsp Oil

In 2 qt glass dish, combine dry ingredients.
Add water oil until well mixed.
Microwave high 3-4 minutes, stirring every minute until thick and lumpy.
Cool on flat plate.
Knead on floured surface till smooth.
Store in covered container in refrigerator 1-2 weeks.
From: ‘Let’s Cook Microwave’

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Title: HAWAIIAN NAMASU
Categories: Salads
Yield: 6 servings

4 Young cucumbers, sliced
-thick
2 Carrots, thinly sliced
2 lg Onions, sliced
3 Stalks celery, sliced
1/3 c Brown sugar
3/4 c Vinegar
1 tb Salt
1 ts MSG
1 c Water
1/4 lb Smoked salmon (lox)

Should be prepared ahead Combine sugar, vinegar, salt, water, MSG, and
bring to a boil. Pour over sliced vegetables. Cool. Refrigerate
overnight. Serve with thin slices of smoked salmon.

MMMMM

OXTAIL BRAWN (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Oxtail, washed, dried
-and cut into joints
1 oz Butter
1 Onion, peeled,left whole
-and stuck with 6 cloves
3 Sprigs parsley,
1 Sprig thyme
1 Small sage leaf and
1 Small bayleaf,
Tied together with string
Salt and black pepper
2 tb Vinegar
1 Egg

This is a delcious Suffolk alternative to the more
usual pigs head brawn. Dust the jointed oxtail with
seasoned flour. Melt the butter in a saucepan and fry
the oxtail until lightly browned on all sides. Add the
onion, herbs, seasoning and vinegar, then add
sufficient cold water to cover. Bring to the boil,
cover, and simmer for about 4 hours, until the meat
leaves the bones. Gool, then chop the meat, reserving
both the bones and the liquid, but discarding the
herbs and onion. Butter a pudding basin. Hard-boil the
egg, shell and slice; arrange the slices decoratively
in the base of the basin. Add the meat. Boil the bones
until the liquid has been reduced to about 1/2 pint.
Cool slightly, then strain into the basin. Cover with
a plate or saucer and put in the refrigera- tor to
set. Turn out when completely cold and set and serve
sliced, with salad or boiled potatoes and green peas.

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Creamy Tofu Dip with Ginger and Scallions

Recipe By : High Flavor Low Fat Cooking-Steve Raichlin
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegan
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound tofu — medium or soft
1 jalapeno — cored,seeded,minced
2 cloves garlic — minced
2 teaspoons fresh ginger root — minced
2 scallions — minced
2 tablespoons tamari soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon water — if needed
salt — to taste
pepper — to taste

Combine all the ingredients except the scallion greens and water in food
processor or blender. Puree until smooth, adding water as necessary to obtain a
creamy consistency. Transfer to a bowl and garnish with scallion greens.
Serve as soon as possible; the dip tends to darken as it sits.

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Per serving: 138 Calories; 9g Fat (53% calories from fat); 10g Protein; 7g
Carbohydrate; 0mg Cholesterol; 415mg Sodium

Title: Cranberry Meatballs
Categories: Appetizers, Meats
Yield: 1 Recipe

1 1/2 lb Ground beef
1 pk Onion soup mix
2 sl White bread; soaked in
Milk
===SAUCE=
16 oz Whole-berry cranberry sauce
2/3 c Ketchup
1/3 c Water

Combine beef, onion soup mix and soaked bread; mix well. Shape into
balls; arrange in baking pan.
Stir together cranberry sauce, ketchup and water; pour over
meatballs.
Bake, covered, at 350-deg. for 50 minutes. Uncover and cook 10
minutes
longer.

MM’d by Nancy Hagfors – N.HAGFORS/GEnie.

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SOURDOUGH DINNER ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1/2 c Warm potato water
1/2 c Milk
1/2 c Butter or margarine
1 c Sourdough Starter
1/4 c Sugar
2 ts Salt
4 1/2 c To 5 all-purpose flour
Butter — melted (opt)

Dissolve yeast in potato water; let set until foamy, 5
to 10 min. Heat milk and 1/2 c butter or margarine
until just melted; cool to lukewarm. Combine starter,
yeast mixture, milk mixture, sugar and salt. Add flour
to make a stiff dough; knead until smooth and elastic.
Place in a greased bowl; turn dough to coat surface.
Cover and let rise in a warm place, free from drafts,
until doubled, about 1 hour. Punch down dough; cover
and let rest 10 minutes. Shape into rolls. Place on a
greased baking sheet. Cover and let rise in a warm
place, free from from drafts, until doubled, about 45
minutes. If desired, brush with melted butter or
margarine before baking in a preheated 375F oven for
12 to 15 minutes or until golden brown. Makes 3 to 4
dozen.

Notes: I skipped the last optional butter step and
used plain warm water and they turned out well but did
not rise too much. Take it for what it’s worth.

Posted By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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Cheese Enchiladas with Mole Sauce

Mole
2 Tablespoons oil
2 medium onions, chopped . about 2 cups
2 cloves of garlic, minced
1/4 cup chili powder
2 Tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground ancho chili powder
1 15oz can diced tomatoes (pureed would work too for a smoother sauce)
2 cups water
3 Tablespoons cocoa powder
3 Tablespoons peanut butter

Enchiladas
16 oz Monterey Jack Cheese, shredded
16 8-inch tortillas

Serves 8

To make sauce, sauté onions in oil until soft and golden . about 12
mins over medium heat. Add garlic, chili powders, sugar and cinnamon
and cook for about a minute. Add tomatoes, water, cocoa, and peanut
butter. Simmer over low heat for 15 minutes. Salt and pepper to
taste.

You will need two 9×13 pans. Preheat oven to 350.. Pour about a cup
of mole into the bottom of each 9×13 pan. Take a tortilla and place
2 1/2 Tablespoons of cheese along the center of the tortilla. Roll up
and place seam side down in pan. Reserve about 2/3 cup of cheese.
Repeat with remaining tortillas, placing 8 enchiladas in each pan.
Cover with remaining sauce. Sprinkle 1/3 cup of cheese across each
set of enchiladas.

Freeze before baking. If frozen, defrost and bake about 40 minutes
otherwise bake 20 minutes or until sauce is bubbly and cheese melts.

Source: Vegetarian Times

Title: CHINESE CASSEROLE
Categories: Casseroles, Ethnic, Chinese
Yield: 1 servings

1 1/2 lb Ground beef, browned
1 lg Onion, diced
2 c Celery, diced
1 cn Tomato soup
1 cn Cream of mushroom soup
1 cn Bean sprouts (drained)

Mix together and place in greased 2 quart casserole.
Cover top with chow mein noodles. Bake at 350 degrees
for 40 minutes.

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