C.U.’S MILD SALSA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Gifts
Mexican Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Clove garlic
2 Jalapeno chilies — seeds
Removed (2 to
6 )
4 sm Tomatillos — (about 1/2
Cup)
6 Italian plum tomatoes —
Diced (2 1/2 cups)
1 md Onion — finely diced
1/2 Green Italian pepper — OR
1/2 Green bell pepper — finely
Diced
2 tb Coarsely chopped parsley
2 tb Coarsely chopped cilantro
1 Lime — (about 1 tbsp.)
1/2 ts Salt
Cumin — to taste
(optional)

In a food processor, finely chop garlic and jalapeos.
Add tomatillos and chop again. Remove the mixture and
combine it with the remaining ingredients. The salsa
can be served immediately, but the flavors will blend
nicely if it’s chilled for several hours or overnight.

Recipe By : Consumer Reports

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Date: Wed, 20 Jul 94 22:06:16 PDT
From: Michelle Dick

Proper Hot Chocolate (updated for the 90s):

Pour a cup of evaporated skimmed milk (either straight or cut half
with skimmed milk) in a microwave safe container. Nuke for under a
minute until hot and fragrant (do not boil). In cup you will drink
from, put in Droste cocoa and sugar (to your personal taste) and mix.
Add just a little of the heated milk and whisk till smooth. Then,
using a hand blender, beat the remaining milk until frothy (if you use
a good aerating blender (like the Braun) you can approximate a steamed
milk very well). Add frothy milk to the chocolate slurry and blend.
Drink immediately.

Additions:

A little vanilla or brandy is also dandy. And butterscotch Shnapps is
out of this world.

Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
Categories: Desserts 999
Servings: 6

20 oz Can crushed pineapple w liq. 1/2 c Low fat milk
5 c Packed Ital. Fr bread 1 in. 2/3 c Raisins
1/2 c Brown sugar 2 T Margarine, melted
1 T Rum 1 t Vanilla extract
1/2 t Cinnamon 1 t Margarine
1 T Rum 1 T Light brown sugar
2 T Sliced almonds

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min. Stir in the remaining ingredients.
Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
are for glaze. Melt margarine . Add rum and brown sugar and stir just
until sugar is dissolved. Spoon in thin layer over top of pudding. Bake
for 25 min, top with almonds. Bake for another 15 to 20 min, or until top
is golden brown and turning crusty. Serve warm.

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Title: Wheel-o’-Fun Cakes
Categories: Desserts, Kids
Yield: 12 Servings

1 pk Pudding-included devil’s
-food cake mix
1 1/4 c Water
1/2 c Oil
1 8 oz. containers (6 cups)
-frozen whippped topping,
-thawed
Any one or a combination of
-small candies, assorted
-nuts and cookies, cut into
-pieces

Heat oven to 350F. Grease and flour two 8 or 9 inch
round cake pans. In large bowl, combine cake mix,
water, oil and eggs at low speed until moistened; beat
2 minutes at high speed. Pour batter into greased and
floured pans. Bake at 350F for 25 to 35 minutes or
until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pans. Cool completely.

Place each cake on serving plate; frost sides and tops
with whipped topping. Score each cake into 6 equal
wedges. Top each wedge with 2 tablespoons desired
topping. Refrigerate until serving time. Yield 12
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

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Title: FRESH STRAWBERRY GLACE
Categories: Cakes, Frostings
Yield: 1 servings

1/2 c Strawberries; thinly sliced
3/4 c Sugar
3/4 c Strawberry syrup;

MMMMM—————————–OR———————————-
3/4 c Strawberry syrup and water
3 1/2 ts Cornstarch
1 tb Water
1/2 ts Lemon juice

Combine strawberries and sugar and let stand 30 minutes. Bring to a
boil, and simmer 3 minutes. Strain through wire sieve. Measure
strawberry syrup, adding water if necessary to make 3/4 cup. Pour
into small saucepan. Mix cornstarch, water, and lemon juice; add
to strawberry syrup. Bring to a boil, and cook gently 4 to 6 minutes,
or until thickened. Cool
slightly and spread over cake which has been frosted
with Fresh Strawberry Frosting, letting it run down on sides. Let
stand about 1 hour to allow glace to become firm.

MMMMM

No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
1/4 cup cocoa
1/4 cup milk
1 stick butter
1/2 cup peanut butter
2 teaspoons vanilla
3 cups quick cooking oatmeal

Mom mixes sugar, cocoa, milk, and butter in saucepan. Bring it to a boil for 1
minute. Remove from heat. Pour into mixing bowl. Then, Michael adds peanut
butter, vanilla and oatmeal. Then we spread in a square 8×8 inch pan. Refrige
rate until hardened, then cut into squares and serve.

busted by sooz

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Pumpkin Pie

Recipe By : Equal
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 can pumpkin 16-ounce
1 can evaporated skim milk 12-ounce
2 large eggs or 1/2 cup egg product
16 packets Equal® sweetener
1 pie crust, graham cracker crumb or
prebaked crust

In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger
and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to
soften gelatin. Cook and stir over medium heat until mixture bubbles; cook
and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup hot
mixture into eggs; return all egg mixture to saucepan. Cook and stir
over low heat for 2 minutes.
Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust.
Cover and chill 6 hours or overnight.

Makes 8 servings.

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NOTES : cal.237
fat 10g
carb 28g

Gazpacho Without The Tomatoes (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW # MF6698
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss Cold-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 slices french bread — crusts removed
–(1 inch thick)
cold water
2 ounces blanched whole almonds — roughly chopped
1 green bell pepper — seeded
–and roughly chopped
3 kirby cucumbers — peeled
–seeded and chopped
3 tablespoons champagne or rice vinegar
1 pinch sugar
1 scallions — roughly chopped ,
— (up to 2)
1/4 cup extra virgin olive oil
4 cups iced cold water — approximately
salt and freshly ground white pepper
–garnish–
seeded finely diced cucumber
chives
finely diced seeded red bell pepper

Soak the slices of bread in cold water. When tender, squeeze the bread to
express the water. In a food processor puree until smooth the almonds,
pepper, cucumbers, vinegar, sugar, scallions and olive oil. Slowly add the
ice water until you reach the consistency you like; season to taste with
salt and pepper. Chill, covered, until serving time; garnish with cucumber,
chives and bell pepper.

Yield: about 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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White Mushroom Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh mushrooms slicd evenly — (try an egg slicer)
1/4 cup Butter
1 cup Heavy cream
2 tablespoons Fresh chopped parsley
Salt and pepper to taste
1/2 cup White wine
1 pound Pasta — cooked and drained
Grated cheese

Sautee mushrooms in melted butter until golden. Stir in wine, parsley, salt
and pepper. Cook for 10 min. on med heat. Add heavy cream and take off
heat. Serve over hot pasta with cheese on the side.

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Title: Chicken and Wild Rice Soup
Categories: Soups ste
Yield: 8 servings

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995 Run cold
water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a
large saucepan, mix the wild rice, broth and pepper.
Bring to a boil; reduce the heat. Cover and simmer
for 40 to 45 minutes, or until the rice is tender.
Meanwhile, in a skillet, cook the mushrooms and
shallots in butter until tender, but not brown. Add
the mushroom mixture, chicken and parsley to the soup.
Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa.
Penny Halsey (ATBN65B).

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