Title: NOODLE NESTS
Categories: Cookies, Candies
Yield: 6 servings

4 c Chow mein noodles
3 c Mini marshmallows
3 tb Butter
Small jelly beans
Pam spray-on cooking oil

1. Grease cookie sheet. 2. Pour noodles in bowl. 3. Melt marshmallows
and butter in saucepan over med. heat, stir until smooth. 4. Pour
marshamallow mixture over noodles, stir until well coated. 5. Rub
butter on hands and form noodle mixture into five round balls. 6.
Place on cookie sheet. 7. With back of spoon, press each ball to make
a hollow nest. 8. Let nests firm, then fill each with jelly beans.
Suggested age level:6 thru adult but I don’t see why a younger child
couldn’t help with the non cooking part.

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MINTY FRESH FRUITY SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cantaloupe pared seeded
Cut into chunks
1 pt Fresh/thawed frozen
Blueberries
1/2 pt Strawberries washed
Hulled and sliced
1/4 c Packed mint leaves cut
Into thin strips
1/4 c Orange juice
2 tb Honey

In large serving bowl, combine melon, berries, mint, orange juice and
honey; lightly toss. Cover and chill.

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Title: Hot Fudge Sauce
Categories: Sauces
Yield: 1 servings

3 Squares bitter chocolate 1/8 ts Salt
1 T Butter 1 ts Vanilla
1 1/2 c Sugar 1/2 c Boiling water

Melt chocolate in top of a double boiler, add butter, sugar, salt and
boiling water. Mix well, let mixture boil up for 3-4 minutes. Add
vanilla, serve at once.

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BAGELS 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5 3/4 c Flour
3 qt Water
1 tb Sugar
1 Cornmeal
1 Egg yolk
1 tb Water

Combine warm water, yeast and sugar. Let stand 5
minutes, stir in salt. Gradually mix in 4 cups of
flour, beat at medium speed for 5 minutes. With spoon
add 1 1/4 cups more flour to make a stiff dough. Turn
out on a floured board and knead until smooth,
elastic, and no longer sticky (about 15 minutes),
adding more flour as needed. Dough should be firmer
than for most yeast breads. Place in a greased bowl,
cover, let rise until almost doubled (about 40
minutes). Knead dough lightly and divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands,
poke your thumbs through the center. With one thumb
in hole, work around perimeter, shaping bagel like a
doughnut 3 to 3 1/2 inches across. Place shaped
bagels on lightly floured board, cover lightly and let
stand in a warm place for 20 minutes. Bring the 3
quarts of water and 1 tbls sugar to boiling in large
kettle. Adjust heat to keep it boiling gently.
Lightly grease baking sheet and sprinkle with
cornmeal. Heat oven to 400 degrees. Gently lift one
bagel at a time and drop into water, boil about 4 at a
time, turning often, for 5 minutes. Lift out with
slotted spatula, drain briefly on a towel and place on
baking sheet. Brush with glaze made with 1 egg yolk
and 1 tbls water. Bake 35 – 40 minutes, or until well
browned and crusty. Cool on rack.
WHOLE WHEAT BAGELS: Follow basic recipe, omitting
sugar. Use 3 T honey instead. In place of flour, use
2 cups whole wheat flour, 1/2 cup wheat germ, and
about 2 3/4 cup all purpose flour, blended together.
Knead with white flour.
PUMPERNICKEL BAGELS: Follow basic recipe, omitting
sugar. Use 3 T dark molasses in place of sugar. In
place of flour use 2 cups rye, 2 cups whole wheat, 1
3/4 cups all purpose flour blended together. Knead
with white flour.
ONION BAGELS: Add 1/2 cup instant toasted onion to
basic dough with the yeast , water and sugar in basic
recipe. SEEDED BAGELS: Springle boiled bagels with
sesame seed, poppy seed, or caraway seed after using
egg wash and before baking.

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Title: CRABS CARRIBBEAN-STYLE
Categories: Seafood, Appetizers
Yield: 8 servings

8 tb Butter
4 Scallions chopped
1 ts To 2 ts chopped garlic
1 Hot green chili, finely
-chopped and seeded
(or use dried red pepper
-flakes)
1 tb Curry powder
3/4 To 1 lb crab meat, shredded
2 tb Chopped fresh coriander
-leaves, if possible
2 tb Finely chopped parsley
Salt nd freshly ground
-pepper
6 tb To 8 tb crab liquid or clam
-broth
2 c Bread crumbs

Melt butter in skillet; add scallions, garlic and chili peppers and cook
until scallions are wilted. Add curry powder to this mixture and blend
thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab
liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill
the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or
until browned. Serves 8 as an appetizer or 3 to 4 as a main course.

/// / From the hearth in Sandee’s Kitchen…

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Sour Cream Apple Crumb Kuchen

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Topping
1 cup walnuts
1/2 cup brown sugar — packed
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons unsalted butter — cut into pieces
Filling
3 cups Granny Smith apples, peeled, — coarsely chopped
1 tablespoon sugar
1 teaspoon cinnamon
Cake
3/4 cup sour cream
1/4 cup milk
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, brought to room temp.
1 cup sugar
3/4 cup brown sugar — packed
3 large eggs
2 teaspoons lemon peel — grated
1 teaspoon vanilla
1 teaspoon lemon extract

For topping: Blend walnuts, brown sugar, flour and cinnamon in a processor
until nuts are finely chopped. Add butter and cut in using the on/off
button, just until clumps begin to form. (Can be made one day ahead. Cover
and chill.)

For filling: Mix apples, sugar and cinnamon in a medium bowl.

For cake: Prehat oven to 350. Butter a 13″ x 9″ x 2″ GLASS baking dish.
Whisk sour cream and milk together in a small bowl to blend. Sift flour,
baking powder, baking soda and salt into a medium bowl. Using an electric
mixer, beat butter and both sugars in a large bowl until creamy. Add eggs,
one at a time, beating after each addition. Mix in lemon peel, vanilla and
lemon extract. Beat in dry ingredients alternately with sour cream mixture
in 3 additions each, mixing just until smooth.

Spread half of the batter in prepared pan. Spoon filling on top of batter.
Spread remaining batter over filling. Sprinkle with topping. Bake cake
until tester inserted into center comes out clean, covering top loosely with
foil if browning too quickly, for about 45 minutes. Cool in pan on rack for
atleast 2 hours. Cut into squares.

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Dry Rub for Ribs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 TBS Paprika
2 Tsp Ground Red Pepper
2 TBS Light Brown Sugar
1 Tsp Dry Mustard
2 TBS Salt

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PACIFIC CLAM AND CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Clams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Minced clams
1 c Clam nectar and water
3 sl Bacon, chopped
1 c Chopped onion
2 c Diced raw potatoes
1 1/2 c Drained whole kernel corn
3 c Milk
2 tb Flour
1 tb Butter
1 t Celery salt
1 t Salt
1 d Of white pepper
1/2 c Coarse cracker crumbs
-(optional)

Drain clams; reserve liquid. Add water to clam liquid
to make 1 cup. Fry bacon until crisp; add onion and
cook until tender. Add potatoes and nectar-water.
Cover and simmer gently until potatoes are tender; add
corn and milk. Blend flour and butter and stir into
chowder. Cook slowly until mixture thickens slightly,
stirring constantly. Add seasonings and clams; simmer
five minutes. Serve hot and and top with cracker
crumbs.

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Title: Vegetable Beef Soup
Categories: soups
Yield: 50 servings

————————-WALDINE VAN GEFFEN VGHC42A————————-
8 Boneless beef chuck; 1/2″
1 All-purpose flour
1 Salt
2 Pepper
1/2 Cooking oil
4 garlic; mince
2 Bay leaves
2 Dried thyme
6 Water
4 Tomato sauce; 15oz ea
46 Tomato juice
12 Beef bouillon cubes
2 Med pearl barley
2 Potatoes; peel; cube
1 1/2 Carrots; slice
1 Cabbage; chop
1 Onions; chop
16 Frozen green beans
16 Frozen peas

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the
meat in batches in oil; drain.
Transfer to a large stockpot or soup kettle; add garlic, bay leaves,
thyme, water, tomato sauce and juice, bouillon and barley. Bring to a
boil. Reduce heat; cover and simmer 1 hour. Add veggies; bring to a boil.
Reduce heat; cover and simmer 1-1/2 to 2 hours or until veggies and meat
are tender. Remove bay leaves.

Source: .

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—–

SOPA DE AJO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Cheese/eggs
Mexican Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Firm white bread
4 c Stock
1 tb Butter
1 Bay leaf
1 tb Olive oil
1 t Lemon juice
4 Cloves garlic, minced
4 Eggs

Serves 4

Trim crusts from bread, dice. Cook bread cubes and
garlic in butter and oil over medium-high heat until
cubes are golden. Remove and keep warm. Combine
stock, bay leaf and lemon juice in same pan. Bring to
a simmer over medium heat. Break eggs, one at a time
into a saucer and slip into hot broth. Poach until
whites are set but yolks are still liquid (4 minutes).
With a slotted spoon, carefully transfer each egg to a
warm soup bowl. Ladle broth over eggs and sprinkle
with croutons. Makes 6 cups.

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