Title: EGGS A LA GOOP *** (HGWW70B)
Categories: Brunch, Party
Yield: 8 servings

1/2 c Mushrooms; chopped
1/2 c Fresh onions; chopped
1 cn Cream of mushroom;or
1 cn Cream of shrimp soup.
8 ea Eggs
6 oz Can shrimp; drained
1/4 lb Cheddar cheese; grated
1/4 lb Monterey jack cheese; grated

Several strips of bacon fried well done and crumpled.
Set aside. NOTE: measurements are approximate. Put
mushrooms and onions in skillet with a little oil and
cook over medium heat until softened. Add cream of
Mushroom soup (undiluted) and stir until mixture is
liquidized. Whip eggs in separate bowl and then fold
into the mushroom mixture. When eggs are almost set,
add shrimp and continue stirring. When mixture becomes
set, sprinkle cheese over the top and put in 300
degree oven until the cheese is melted.Take eggs out
of oven and scoop onto plates.. Top with crumbled
bacon. Serve with toasted English muffins and orange
Marmalade… Enjoy… Jack Hunter hgww70b FROM:
JOHN HUNTER (HGWW70B)

—–

HERBED BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped celery ( with
-leaves)
1/4 c Finely chopped onion (
-about 1 small)
1/3 c Margarine or buffer
3 c Soft bread cubes (about 5
-slices bread)
1/2 ts Dried sage leaves
1/4 ts Salt
1/4 ts Dried thyme leaves
1/8 ts Pepper

Cook celery and onion in margarine in 10-inch skillet,
stirring occasionally, until onion is tender. Stir in
about I cup of the bread cubes. Turn into deep bowl.
Add remaining ingredients; toss. Stuff chicken just
before roasting

6 or 7 servings.

Note: To bake stuffing separately, turn into ungreased
l-quart casserole. Cover and bake in 400! oven 30
minutes, 375! oven 40 minutes.

Corn Bread stuffing: Substitute corn bread cubes for
the soft bread cubes.

Giblet Stuffing: Chop Cooked Giblets and add with the
remaining ingredients.

1 serving

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

Steamed Apple-Date Pudding

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Dates — pitted (8oz)
1/2 cup Apple cider
3/4 cup Sugar
1/2 cup Butter or margarine — softened
4 Eggs
2 cups Flour — all-purpose
2 teaspoons Baking powder
1/2 teaspoon Cinnamon — ground
1/4 teaspoon Cloves — ground
1 Apple,peeled — large
3/4 cup Walnuts
Red candied cherries
Green candies cherries
—–CUSTARD SAUCE—–
4 Egg yolks
1/3 cup Sugar
1/8 teaspoon Salt
2 cups Milk
1 teaspoon Vanilla extract

1. Heavily grease deep 2 1/2-quart heat-safe bowl. Cut foil 1 inch
large than top of bowl to use as cover. Grease 1 side of foil well;
set aside.
2. In blender at medium speed or in food processor with
knife blade attached, blend dates and apple juice until smooth; set
aside.
4. In large bowl, with mixer at low speed, beat sugar and
butter or margarine ju st until blended. Increase speed to high; beat
until light and fluffy. Add eggs, next 5 ingredients, and date mixture; beat
at low speed until blended. Increase speed to medium; beat 1 minute,
occasionally scraping bowl with rubber spatula. With rubber spatula, gently
fold in chopped apple and walnuts. Spoon pudding mixture into prepared bowl.
Cover bowl with foil, greased side down, tying tightly with string.
4. Set bowl on rack in 8-12 quart saucepan. Pour in water to come halfway up
side of bowl, nut touching foil. Over high heat, heat to boiling. Reduce heat
to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted through foil
into center of pudding comes out clean.
5. About 30 minutes before pudding is done, prepare Custard Sauce.
6. When pudding is done, cool in bowl on wire rack 10 minutes; loosen pudding
with metal spatula and invert into warm platter. Garnish pudding with red and
green candied cherries. Serve pudding warm with warm sauce.
*** CUSTARD SAUCE ***
1. In heavy 2-quart saucepan over low heat, or in double boiler over hot, not
boiling, water, with wire whisk, beat egg yolks, sugar, and salt.
Gradually stir in milk and cook, stirring constantly, until mixture thickens
and coats the back of a spoon, about 25 minutes. Stir in vanilla extract.
2. Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice
cream.

– – – – – – – – – – – – – – – – – –

Title: Walnut Bread
Categories: Bread Osg1966
Servings: 1

1 ea Egg
1 c Sugar
1 c Milk
1 ts Salt
3 ts Baking powder
3 c Flour
1/3 c Walnuts

Bake 45 – 50 minutes in slow oven.

Note: Slow oven is 300 – 350 F.

Source: Mrs. Stanley Peltier, Riverside Grange, Allen County, OH
—–

Pumpkin Date Nut Bread

Recipe By : Bill Camarota
Serving Size : 10 Preparation Time :0:00
Categories : Cheese French
Breads Jewish
Low Fat Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup pumpkin pie filling
1/3 cup milk — skim
1 large egg
1 tablespoon butter
1 teaspoon salt
2 1/3 cups bread flour
2/3 cup flour — whole-grain wheat
3 tablespoons brown sugar — packed
2 tablespoons vital wheat gluten
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 teaspoons yeast
1/2 cup walnuts* — coarsely chopped
1/3 cup dates* — chopped

Add ingredients to the machine in the order listed with the exception of
walnuts and dates. Bake on fruit and nut cycle. When addition beep sounds,
add walnuts and dates. Makes a 1 1/2 pound loaf.

– – – – – – – – – – – – – – – – – –

Almond Cookies – Chinese-American

Recipe By : Easy Family Recipes from a Chinese-American Childhood
Serving Size : 16 Preparation Time :0:00
Categories : *Melody Asian – Cookies
Asian – Chinese -Chinese-American
Childhood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tbsps unsalted butter — at room temperature
1 c sugar
1 egg
1 tsp almond extract
1/2 c ground almonds
2 c all-purpose flour
1 tsp baking powder
1 pinch salt
1 egg — for egg wash

Preheat oven to 375F. In large bowl cream butter and sugar. Add egg,
almond extract and ground almonds; mix. Combine dry ingredients and add
to butter sugar mixture; mix but do not over mix. Roll into log about
12″ long. and cut into 16 even pieces. Roll each piece into a ball and
flatten slightly. Place on baking tray, brush with egg wash and bake 15
minutes until golden. REG 4 shared by Melody Holcomb-Hockin, Washington,
USA
Chinese-American Childhood – Ken Hon ISBN 0-394-58758-8 Great Easy
Family Recipes from a Chinese-American (and REALLY not complicated)
recipes. They are like what you find in a Chinese restaurant in America.
Some of the recipes though are those made for the Chinese customers. But
really BEST OF ALL are the truly wonderful stories of the author’s
family’s experience. “After… there was always a struggle to see who
got to enjoy the fish head, which contains the highly prized cheek meat.
I was taught as a young child to extract the cheeks with my chopstick
and place them dutifully in my mother’s bowl as my filial gift to her.
Every adult at the table would then nod with approval, and I knew that I
was on the right path.” I really enjoyed this book!

– – – – – – – – – – – – – – – – – –

Per serving: 191 Calories; 9g Fat (41% calories from fat); 3g Protein;
25g Carbohydrate; 39mg Cholesterol; 39mg Sodium

Title: GLORIO COOKIES (OREO COOKIES) – GLORIA PITZER
Categories: Cookies, Chocolate
Yield: 6 servings

————————–COOKIE————————–
18 oz Devils food cake mix
2 tb Water
2 tb Cooking oil
1/4 c Bitter cocoa powder

————————–FILLING————————–
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Crisco
1 ts Vanilla
1 lb Powdered sugar +1 cup

Mix up cookies take small balls roll them in your
hands place in cookie sheet bake 350 for 10 to 15
minutes let cool and put in filling.

From: Donahue Show with Gloria Pitzer Posted by:
Diana Lewis (VGWN37A) – Prodigy Reposted by: Debbie
Carlson – Cooking Echo

—–

Title: MALOSOL’NYE OGURTSY – BRINED CUCUMBERS MALOSS
Categories: Pickles
Yield: 6 servings

24 Cucumber, medium pickling
-3-4″ long, 1 1/4″ thick
1 oz Horseradish root
1 Dill, bunch mature plants
-with seeds
9 Clove garlic
1/4 lb Parsley, sour cherry and/or
-black currant leaves
3 1/2 tb Salt, non-iodized per 2 qts
-water

Prepare the cucumbers following the instructions for
Brined Cucumbers.

Rinse the dill and divide in half. Scrub and rinse the
horseradish and slice thinly. Peel and halve the
garlic. Wash the various leaves.

Fold half of the dill into a ring and place in the
bottom of the jar. Strew half the horseradish and
garlic and 1/3 of leaves on top. Arrange half of
pickles upright, packing them tightly. Place 1/3 of
the leaves on top, then pack in the rest of the
cucumbers in the same manner. Top with layers of the
remaining horseradish, dill, garlic, and leaves.

Combine the salt and water, stirring until the salt
dissolves (the percenteage of salt in this brine is
2.8-3.0 percent). Pour the brine into the jar. The
contents should be fully covered. Place the saucer
inside the jar with a weight (small rock?). Cover the
mouth of the jar with 2 layers of cheesecloth and
secure with string.

Leave for 3-4 days in cool, airy room whose
temperature is about 64-68 degrees.

Remove the scum as it appears and wash the mouth of
the jar daily. After 3-4 days, when most active
fermentation has subsided a little, remove weight and
lid. cover jar with its own lid and refrigerate. In 1
2 days the malossol cucumbers will be ready to eat.
Because there is less salt in the brine than Brined
Cucumbers, malossol cucumbers should be eaten sooner.

Store the pickles on the lowest shelf of the
refrigerator for 4-5 days, after which they will
become either too salty (and turn into regular brined
cucumbers) or, more likely, too soft and almost mushy.

—–

TOFU STEW WITH SWEET POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable stock
2 c Sweet potatoes — cut into
-1/2″ diamond shapes
1 c Onions — chopped
1/2 c Celery — chopped
1/2 c Button mushrooms — quartered
1/2 c Parsnips — cut into 1/2-inch
-diamond shapes
1/2 c Carrots — sliced
1 t Gingerroot, fresh — minced
1/2 c Yellow squash — sliced 1/4″
-thick
1/2 c Zucchini — sliced 1/4″ thick
12 oz Tofu — pressed and cubed
Salt and pepper
Szechuan peppercorns
4 Green onions — chopped

In a large saucepan, combine the stock, sweet
potatoes, onions, celery, mushrooms, turnips,
parsnips, carrots, soy sauce, mirin, sake, garlic and
ginger. Bring to a boil.Reduce the heat and simmer for
25 minutes.

Add the zucchini and yellow squash. Simmer for an
additional 5 minutes. Add the tofu and simmer 5
minutes more. Season to taste with the pepper,
Szechuan peppercorns, and salt. Garnish with chopped
green onions and serve.

Serving sizeñ 1/2 cups 232 calories 3.6 g fat 0 mg
chol 1,589 mg sod

Eat More, Weigh Less, by Dean Ornish, M.D./MM by
DEEANNE

– – – – – – – – – – – – – – – – – –

Title: NEW ENGLAND CLAM CHOWDER IV
Categories: Main dish, Fish, Appetizers, Microwave
Yield: 6 servings

3 sl Raw bacon
8 oz Can minced clams, undrained
1 1/2 c Peeled and cubed potatoes
1/3 c Finely chopped onion
1 md Carrot, diced
2 T Flour
1 1/2 c Milk
1 c Light cream
1 t Salt
1/8 t Pepper
1/4 t Dried thyme leaves

1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole.
2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until
bacon is crisp.
3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside.
Reserve drippings in casserole.
4. Drain liquid from clams and add liquid to bacon drippings. Set clams
aside.
5. Add potatoes, onion and carrot to casserole.
6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are
tender; stir occasionally.
7. Blend flour into vegetable mixture.
8. Gradually stir in milk until smooth.
9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and
smooth.
10. Stir in cream, salt, pepper, thyme and reserved clams.
11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through.
12. Garnish with crumbled bacon before serving.

—–