Hot-Fudge Sauce – Country Living Holidays

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1-oz squares unsweetened
-chocolate
3 1-oz squares semisweet
-chocolate
1/2 c Sugar
1/2 c Light corn syrup
1/4 c Butter
1/4 c Water
1 t Vanilla

1. In a medium-sized heavy saucepan, combine chocolates, sugar, and corn
syrup. Heat over low heat until chocolates melt and sugar dissolves.
2. Add butter, water, and vanilla, stirring until mixture is well blended
and smooth. 3. Serve immediately or refrigerate and rewarm before
serving. Country Living Holidays/92 Scanned fixed by Di Pahl =

– – – – – – – – – – – – – – – – – –

Beer Cheese Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup all-purpose flour
1 teaspoon mustard
8 cups chicken broth
1 12 oz. can beer — preferably flat
2 cups shredded Cheddar cheese
3 tablespoons freshly grated Parmesan cheese
chopped fresh parsley

1. In a large soup pot over medium heat, melt butter. Add celery, carrots,
and onion; sauté until tender but not brown. Remove vegetables with a
slotted spoon, reserving butter in soup pot. Place vegetables into a food
processor or blender; whirl until smooth; set aside.

2. In the soup pot over medium hat, make a roux with reserved butter, flour,
and mustard. Gradually add chicken broth, stirring constantly. Reduce heat
to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture
just comes to a gentle boil and is thickened.

3. Reduce heat to low. Add beer and stir to combine. Mix in pureed
vegetables and Cheddar cheese; simmer another 20 minutes, stirring
occasionally, until cheese is melted. Remove from heat. Serve in soup bowls
topped with Parmesan cheese and parsley.

– – – – – – – – – – – – – – – – – –

Title: CUCUMBER FENNEL WITH ORANGE-MINT DRESSING
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

———————————–SALAD———————————–
1 Cucumber, peeled, halved,
— seeded diced
1 sm Fennel bulb, trimmed
— finely slivered
1 Granny Smith apple, cored,
— quartered sliced
2 ts Lemon juice
2 tb Walnuts, chopped toasted

——————————–VINAIGRETTE——————————–
2 tb Orange juice
2 tb Walnut oil
1 tb Fresh mint
1 tb Cilantro, chopped
1/8 ts Paprika, sweet or hot
Salt pepper

SALAD: Combine salad ingredients, except walnuts, in a serving bowl
gently mix.

VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified.
Season with salt pepper pour over salad. Serve immediately or
marinate, covered, in the fridge for 1 to 2 hours. Toss before serving
garnish with toasted nuts.

Yamuna Devi, “Yamuna’s Table”

—–

Tortilla Turkey Soup

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 large onion — chopped
4 ounces green chiles — diced, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 large garlic clove — minced
1/2 teaspoon dried oregano — crumbled
1/4 teaspoon cayenne pepper
6 cups chicken stock — or canned broth
16 ounces tomatoes — coarsely chopped, ju
12 ounces boneless turkey breast cutlets
1 cup frozen kernel corn — thawed
1/3 cup fresh cilantro — chopped
salt and pepper
1 1/3 cups Monterey Jack Cheese — grated
Tortilla Chips — broken into large pi

Heat oil in heavy large saucepan over medium-low heat. Add onion and
saute until translucent, about 4 minutes. Add chilies, chili powder,
cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and
tomatoes and their juices. Bring mixture just to boil. Add turkey and
simmer until cooked through, about 3 minutes. Add corn and simmer 1
minute. Mix in cilantro Season with salt and pepper. Ladle hot soup into
bowls. Sprinkle each with generous amount of cheese and chips. Serve,
passing extra cheese and tortilla chips separately. Serves 4

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 5337 0 0 0 0 0

IMPOSSIBLE BREAKFAST PIE (QUICHE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Eggs
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage (bulk)
1 Green onion bunch, chopped
1 c Mozzerella, grated
1 1/2 c Milk
1 c Bisquick
6 oz Sour cream
3 Eggs
1 Salt pepper to taste

Brown, drain and crumble sausage. put in bottom of
11X7 greased pan. Top with onions and cheese. Put
rest in blender for 1 min. Pout over meat mixture.
Bake at 350 for 35-45 min until tests done with knife.

– – – – – – – – – – – – – – – – – –

Title: Easy Baked Ziti
Categories: Pasta, Casseroles
Yield: 6 servings

1 lb Ground beef
1 cn Tomato paste
2 c Ricotta cheese
1 lb Ziti
– cooked drained
2 c Mozzarella cheese
– shredded
1 pk Spaghetti sauce mix
– dry, 1 envelope
16 oz Tomato sauce
2 Garlic cloves, crushed
1/2 c Parmesan cheese

Brown beef; drain. Add tomato sauce, paste, spaghetti sauce mix, and
garlic. Simmer about 15 minutes. Pour over cooked pasta. Add ricotta
and stir to mix well.

Grease a large casserole dish. Pour half the pasta mixture into
bottom. Top with 1 c mozzarella. Pour in remaining pasta. Top with
remaining mozzarella and parmesan cheese. Bake at 350 degrees for
about 40 minutes.

Source: FOM Food
: Recipe contributed by Mary Imm – Cape Coral, FL
: MM format – April Bowman-Fox

April’s Comments: Good with green beans and Italian or garlic bread.

Posted on Home-Cooking echo 5/29/96

From: April Bowman-Fox Date: 06-03-96

MMMMM

Title: Empanadas
Categories: Appetizers
Yield: 4 servings

1/4 lb Unsalted butter
2 c All purpose flour
1 ts Baking powder
1/2 ts Salt (or to taste)
2 Yolks of large eggs
1/4 c Chilled water
1/2 lb Ground lean beef
1/2 c Chopped white onions
2 tb Seedless raisins
2 tb Chopped black or green
-olives
1/2 ts Ground red pepper (Cayenne)
1/2 ts Oregano
1/2 ts Salt

1. Cut the butter into 1/4 inch cubes.

2. Place the flour, baking powder, salt, and butter in a mixing bowl.
Combine the ingredients with a pastry cutter (or with the steel blade
in a food processor).

3. Beat the egg yolks. Mix half of them into the flour mixture.
Reserve the remainder for step 12.

4. Incorporate the water slowly into the flour mixture until the
dough becomes a cohesive and semifirm mass.

5. Shape the sough into two balls. Wrap them in plastic wrap and
refrigerate them for 15 minutes.

6. Preheat the oven to 375 degrees F.

7. Heat the oil in a large saute pan or skillet over moderate heat.
Saute the meat for 3 minutes, stirring frequently. Transfer the meat
with a slotted spoon to a warm bowl.

8. Add the onions to the pan and saute them over low to moderate
heat for 3 minutes, stirring frequently. (Add 1 or 2 extra teaspoons
of oil if necessary).

9. Return the meat to the pan and add the remaining ingredients.
Cook the mixture for 1 minute, stirring constantly. Reserve it for
step 11.

10. Roll each ball of dough on a lightly floured board into a
1/8-inch thick sheet. Using a cookie cutter with a 4- to 5-inch
diameter, cut out rounds. Collect the scraps and repeat step 10 until
the dough is used up.

11. Place one tablespoon of the meat mixture in the center of each
dough round. Lightly moisten the exposed dough with cold tap water.
Fold each round in half, creating a half-moon shape. Crimp the two
edges of dough together, so that the stuffing cannot ooze out during
the baking step.

12. Brush the tops of the uncooked empanadas with the remaining egg
yolk.

13. Place the uncooked empanadas on an ungreased baking sheet. Bake
them in the middle of the oven until the tops become light golden
brown (roughly 20 minutes). Serve the empanadas fresh from the oven.

Serves 4.

MMMMM

Title: Old-Time Popcorn Balls
Categories: Candies, Desserts
Yield: 13 Servings

20 c Popcorn (1 cup unpopped)
2 c Sugar
1 c Water
1/2 c Light corn syrup
1 ts Vinegar
1/2 ts Salt
1 ts Vanilla

Preheat oven to 300. Remove all unpopped kernels from popped corn. Put
popcorn in a large roasting pan; keep warm in oven. Butter the sides
of a 2-quart saucepan. In it combine sugar, water, corn syrup,
vinegar, and salt. Cook to 270 deg (soft-crack stage), stirring
frequently (mixture should boil gently over entire surface). Remove
from heat; stir in vanilla. Slowly pour mixture over hot popcorn.
Stir just until mixed. Butter hands; using a buttered cup, sccop up
popcorn mixture. Shape with buttered hands into 2-1/2 to 3-inch balls.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

BEST CRANBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 1/2 c Unsifted flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
1 lg Egg
1/2 c Milk
1 c Fresh cranberries
2 tb Sugar
1/4 ts Cinnamon

Stir flour to aerate. Mix the 2 tablespoons sugar
with cinnamon. Coarsely chop cranberries with knife.

Generously butter a 12 cup muffin pan.

In a small saucepan or skillet, melt butter; set
aside to cool.

In a medium mixing bowl, with a fork, thoroughly stir
together the flour, baking powder, salt and sugar.

In a small mixing bowl beat egg enough to combine
yolk and white; beat in milk and melted butter. Add
to flour mixture; stir quickly and lightly just until
flour is almost dampened. Add cranberries; lightly
stir in; do not beat.

Using a large metal spoon, spoon batter into prepared
muffin-pan cups, filling each slightly more than half
full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter
in each cup.

Bake in a preheated 375~ oven until golden brown and
a cake tester inserted in the center comes out clean –
20 to 25 minutes.

If muffins are to be held 10 to 15 minutes before
serving, tip them in the pan to prevent steaming and
keep in a warm oven. To reheat cold muffins, place
them in a covered pan or a closed paper bag in a
preheated 350~ oven for 10 minutes.

– – – – – – – – – – – – – – – – – –

Pumpkin and Chocolate Chiffon Pie

Recipe By : Rich Bails
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
2 tablespoons Crisco shortening
1 cup semi-sweet chocolate morsels
1 cup finely chopped nuts
Filling:
1 envelope unflavored gelatin
1/4 cup sugar
1 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup heavy cream, whipped
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar
chocolate shavings, for garnish

Melt the chocolate morsels and Crisco over hot, but not
boiling, water in a double boiler. Mix well. Stir in
walnuts. Press over bottom sides of a foil-lined 9″ or
10″ pie pan. Chill in refrigerator until firm (about 1
hour). Lift shell from pie pan, peel off foil and replace
in pie pan. Fill with pumpkin chiffon filling.

In a large sauce pan, combine sugar, gelatin, salt, cinnamon
and nutmeg. Stir in milk, egg yolks and pumpkin. Cook over
medium heat until mixture boils and gelatin dissolves.
Remove from heat. Add vanilla extract. Transfer mixture to
a small bowl. Chill over ice bath until mixture mounds from
spoon, about 30 minutes. In small bowl, beat egg whites
until soft peaks form. Fold into pumpkin mixture with
whipped cream. Pour mixture into choco-walnut crust. Chill
until firm (about 1 hour). Garnish with chocolate shavings,
if desired.

– – – – – – – – – – – – – – – – – –