Title: Homemade Wheat Thins
Categories: Snacks
Servings: 6

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil emulsified in blender
-with 3/4 tsp salt and 1 cup
-water

Mix dry ingredients, add oil/water mixture. Knead as little as possible.
Make smooth dough then roll as thin as possible on unoiled cookies sheet
(not more than 1/8 inch). Mark with knife to size of crackers desired, but
do not cut through. Prick each cracker a few times with fork. Sprinkle
lightly with salt or onion salt as desired. Bake at 350 F until crisp and
light brown for 30-35 minutes.

Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
Stevens

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Halloween Snack Mix

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup blood drops (red hots)
1/2 Cup cats eyes (blanched almonds) or (gum
drops)
1/2 Cup cats claws (sunflower seeds)
1 Cup chicken toenails (candy corn)
1 Cup colored flies (M M’s)
1 Cup butterfly wings (corn chips)
1 Cup ants (raisins)
1 Cup earthworms (cheese curls)
1 Cup cobwebs (Triscuits) or (Golden Grahams)
1 Cup snakes eyes (peanuts)
1 Cup bats bones (shoestring potatoes)

Preparation :
Mix together in a large bowl. Serve with several pints of blood (cherry
punch).

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Title: Homemade Chips, Lo cal, lo fat.
Categories: Appetizers 999
Servings: 4

1 ea Unpeeled baking potatoe 2 T Fat free Italian dressing

Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking
spray. Slice unpeeled baking potato into very thin slices. In bowl, toss
potatoe slices with dressing until evenly coated. Arrange potatoes in
single layer on cookie sheet. Bake about 20 min. or until lightly browned
on both sides, turning once after 10 min.

—————————————————————————–

Title: Turtle Cake
Categories: Box cakes, Nuts, Chocolate, Cakes
Yield: 1 servings

1 pk German chocolate cake mix
14 oz Caramels
3/4 c Margarine or butter
1/2 c Evaporated milk
1 c Semi sweet chocolate chips
1 c Pecans; chopped

Preheat oven to 350~. Grease and flour 9×13 baking
dish. Prepare cake according to package directions.
Pour half of the cake mix into prepared dish and bake
for 15 minutes. In a small saucepan over low heat,
melt caramels with butter and evaporated milk. Remove
cake from oven, pour melted caramel mix over top of
cake. Top with chocolate chips and pecans. Pour rest
of batter over all and bake 20 minutes longer.

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SOPA DE TORTILLAS (TORTILLA SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tortillas
2 tb Olive oil
1 Clove of garlic
1 c Tomato puree
1 Onion, chopped
1 tb Freshly chopped parsley
1 t Chili powder
1 Bay leaf
2 c Water
1 1/2 tb Grated cheese

Cut tortillas in narrow strips with scissors and set
aside to dry. Heat oil in casserole. Cook garlic clove
in oil until burned black and remove. Brown tortilla
strips in oil and add tomato puree, onion, parsley,
chili powder, bay leaf, and 2 cups water. Simmer for
about 15 minutes or until tortilla strips are soft and
soup is almost dry. Sprinkle grated cheese on top.

Andrew

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Title: WALNUT CREAM DESSERT WITH CHOCOLATE SAUCE
Categories: Desserts
Yield: 10 servings

4 Egg yolks
1 c Sugar
3 t Flour
3 t Arrowroot
3/4 c Whipping cream
3/4 c Milk
3 T Kirsch
1 c Butter; room temperature
2 c Walnuts;toasted,chopped fine

——————————CHOCOLATE SAUCE——————————
4 T Butter
1/2 c Unsweetened cocoa
1/2 c Sugar
1/2 c Whipping cream

Line 8-inch souffle dish with plastic wrap, letting excess extend over
edge; set aside.
Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan.
Whisk in cream, milk and kirsch. Place over medium heat and whisk
constantly until completely cooled.
Beat butter and remaining sugar together in medium bowl until light and
fluffy. Fold in walnuts and cooled yolk mixture. Turn into mold. Cover
and refrigerate 6 hours or overnight. Remove from refrigerator and
unmold. Serve immediately with Chocolate Sauce.
For Chocolate Sauce: Melt butter in medium saucepan over medium heat.
Reduce heat and whisk in cocoa and sugar. Gradually add cream, stirring
constantly until mixture is smooth and heated through. Serve warm.

—–

Purple Plum Pie

Recipe By : , June/July, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fresh plums (about 1 1/2 pounds) — sliced
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 unbaked deep-dish pastry shell (9 inches)
Topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter or margarine

In a bowl, combine the first six ingredients; pour into the pastry shell.
For topping, combine sugar, flour, cinnamon, and nutmeg in a small bowl; cut
in butter until the mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown.
Cover edges of crust during the last 20 minutes to prevent overbrowning.
Cool on a wire rack. Yield: 8 servings.

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NOTES : “I can never resist a tart, tempting slice of this beautiful pie.
It’s a down-home dessert that makes any meal special. This pie is a
terrific way to put bountiful summer plums to use.” Submitted by Michelle
Beran, Claflin, Kansas.

TURNIP SOUP WITH GREEN PEAS (HH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sm Turnips (12 oz), peeled,
-diced
2 tb Butter
4 c Chicken consomme (HOMEMADE)
pn Sugar
1/2 ts Salt, if desired
1/8 ts Black pepper, freshly ground
10 oz Pk frozen peas, thawed OR
2 c Shelled fresh young peas,
-blanced
1/2 c Croutons, to garnish

Peel and dice turnips. Melt the butter (or use olive
oil) in a large skillet; add turnips, cover and cook
over medium heat for about 10-12 minutes, or until
they begin to color–changing from white to a light
yellow. Set them aside. Bring the consomme to a
simmer in a medium saucepan. Add the turnips and a
pinch of sugar. Simmer, skimming if necessary, until
the turnips are cooked and soft when piered with a
fork, about 10 to 15 minutes. If the peas are frozen,
pour boiling hot water over them and let stand for 3
minutes. Drain. If the peas are fresh, blanch in
boiling water until bright green, about 1 minute.
Drain. Place the peas and croutons in a warmed soup
tureen and cover with the hot turnip soup. Serve
immediately in heated individual soup bowls.

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Title: Acceptable Emergency Substitutions
Categories: Hints/info
Yield: 1 servings

MMMMM——————-ALLSPICE, 1 TSP GROUND————————
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ground cloves

MMMMM——————–FINES HERBES, 4 TSP————————-
1 ts Chervil
1 ts Chives
1 ts Tarragon
1 ts Parsley

MMMMM——————ASIAN FISH SAUCE, 1 TBSP———————–
2 ts Soy sauce
2 ea Mashed anchovies

MMMMM——————FIVE SPICE POWDER, 5 TSP———————–
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Fennel seed
1 ts Star anise
1 ts Szechwan peppercorns

MMMMM—————-ITALIAN HERB SEASONING, 2 TB———————
1 ts Oregano
1 ts Marjoram
1 ts Thyme
1 ts Basil
1 ts Rosemary
1 ts Sage

MMMMM——————PUMPKIN PIE SPICE, 1 TSP———————–
1/2 ts Cinnamon
1/8 ts Ground ginger
1/8 ts Ground nutmeg
1/8 ts Ground mace
1/8 ts Ground cloves

MMMMM——————-CINNAMON SUGAR, 1 CUP————————
7/8 c Granulated sugar or
-superfine sugar
2 tb Ground cinnamon

MMMMM——————-TAMARIND PASTE, 1 TBSP————————
1 ts Dates
1 ts Prunes
1 ts Dried apricots
1 ts Lemon juice

MMMMM——————–TOMATO SAUCE, 1 CUP————————-
3/8 c Tomato paste
1/2 c Water

MMMMM—————-SEASONED RICE VINEGAR, 1 TB———————
1 tb Rice vinegar OR
1 tb White wine vinegar
1/2 ts Sugar
1/8 ts Salt

CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to
taste.

FRESH CHIVES: Green onions, including the tops.

CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground
red pepper.

FISH STOCK: Equal parts clam juice and water.

DRIED CURRANTS: Chopped dark raisins.

GRAHAM CRACKER CRUMBS, 1 CUP: 15 graham crackers, ground in a blender.
: OR 1 cup vanilla wafer crumbs.

FRESH HERBS, 1 TABLESPOON MINCED: 1 teaspoon dried, of the same kind.

FRESH HORSERADISH, 1 TABLESPOON GRATED: 2 tablespoons prepared,
well-drained.

HOT SAUCE (TABASCO): use red pepper flakes or ground red pepper.

LEMON GRASS, 1 TABLESPOON MINCED: 1 teaspoon grated lemon rind.

PREPARED MUSTARD, 1 TABLESPOON: 1 teaspoon dry mustard mixed with 2
teaspoons wine vinegar, white wine or water.

PANCETTA: Cooked, lean bacon.

PINE NUTS: Walnuts or Almonds.

PROSCUITTO: Country ham.

SAKE OR RICE WINE: Dry sherry or dry vermouth.

SHALLOTS: Minced onion with half a small clove of minced garlic.

CHINESE BLACK VINEGAR: Balsamic vinegar.

WHITE WINE FOR COOKING: Dry vermouth.

CAKE YEAST, 5/8-OUNCE CAKE: 1 Packet active dry yeast.

Source: Oregonian FoodDay Food Tip column; typos by Dorothy Flatman
1996 From: Dorothy Flatman Date: 04-19-96

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INAGAMI-PAKWEJIGAN (SOFT BREAD)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Native Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Water
2/3 c White corn flour
3/4 ts Salt
Margarine or shortening
Sunflower seeds

Bring the water to a boil. Mix together the flour salt. Pour the
boiling water onto the dry ingredients while stirring. Continue to
stir until the mixture becomes thick uniform.
Serve in a bowl topped with margarine the sunflower seeds.

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