Title: RECESS PEANUT BUTTER CUPS (REESES) – GLORIA PITZER
Categories: Candies, Chocolate
Yield: 6 servings

8 oz Hershey’s Chocolate
1/2 c Peanut Butter
1 c Peanut Butter

Melt 1 cup peanut butter in measuring cup set in a pan of boiling water.
Cut cupcake papers down to about the size for the Reese’s cups and place in
cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min
then place 1 T peanut butter on choc. let set for 10 minutes then place 1
more T of choc on top and let set.

From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) –
Prodigy Reposted by: Debbie Carlson – Cooking Echo

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QUINOA JAMBALAYA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Eden Hot Pepper Sesame Oil
1 tb Organic whole wheat flour
1 md Onion — diced
1 Garlic clove — minced
28 oz Canned Eden Crushed Tomatoes
1 Bay leaf
1/2 tb Dried thyme — OR…
2 tb -Fresh thyme, minced
3/4 ts Lima sea salt
3/4 c Water OR stock
1 c Eden Quinoa — rinsed
1 Green pepper — diced
1/2 c Parsley, chopped
1 c Celery — chopped
2 Green onions — thinly sliced
1/2 lb Sm. OR Md. Shrimp (optional)
— shelled
Black pepper to taste

Heat oil in a heavy saucepan. Add flour and stir until a frangrant aroma
is released (3 minutes). Add onion, garlic, tomatoes, bay leaf, thyme and
salt. Mix and simmer, covered for 10 minutes. Add water to stock. Bring
to boil. Add quinoa, green pepper, parsley, celery, and green onion.
Cover and cook another 3-5 minutes longer. Turn heat off and let sit
covered for 10 minutes. Add pepper. Mix well. Serve.

Prep Time: 10 min. * Cooking Time: 45 min. * Yield: 4-6 servings

Copyright 1994 Eden Foods, Inc.

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Sour Cream-Apricot Cookies

Recipe By : Unknown Cookbook
Serving Size : 60 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 carton (8 oz.) dairy sour cream
1/2 cup apricot preserves
3 1/4 cups all-purpose flour
Apricot preserves, melted — optional

1. In a large mixing bowl beat butter with an electric mixer on medium to
high speed about 30 seconds or until softened. Add the sugar, baking soda,
and salt. Beat until combined. Beat in eggs, sour cream, and apricot
preserves until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in 350 oven for 8 to 10 minutes or until edges are lightly
browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie
sheet and cool on a wire rack. Store in layers separated by waxed paper in
an airtight container in the refrigerator for up to 3 days. Just before
serving, if desired, brush with melted apricot preserves. To melt preserves,
heat them in a saucepan over low heat, stirring constantly. Makes about 60.

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Marie’s Creamy Italian Antipasto Salad

Preparation time: 20 minutes; Also include additional time to blend flavors
– 1 hour

2 cups Marie’s Creamy Italian Dressing
1-2 lbs. Tortellini cheese pasta, pre-cooked
6 oz. Salami, chopped into small cubes
6 oz. Provolone cheese, cut into strips
12 oz. Corn, canned, drained
8 oz. Artichoke hearts, marinated drained and chopped
1 small jar, Pimientos, diced and drained
1 small can, Black olives, sliced
1/2 cup Parmesan cheese, grated
To taste: Salt and Pepper

Procedure: 1. In a large bowl, combine tortellini, salami, provolone
cheese, corn, artichoke hearts and olives; mix gently as the pasta is
delicate and will break apart easily
2. In a small bowl, combine dressing and 1/2 of the parmesan
cheese
3. Pour the dressing over the pasta mixture and toss gently
4. Top with parmesan to finish
5. Refrigerate one hour to blend flavors
6. Before serving, top with pimientos

Serve Chilled with Marie’s Creamy Italian Dressing
Yields: 4 Servings

Recipe provided by Marie’s Salad Dressing <>http://www.maries.com/>

FANCY BEANS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cyberealm Vegetables
Side dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 cl Garlic, minced
1 Bag (16 oz) frozen cut
.green beans,thawed draind
1/4 c White vinegar
1 t Dried mint leaves
1/4 ts Salt
1/8 ts Pepper
1/4 c Chopped walnuts
1/4 lb Feta cheese

In a large skillet, heat the oil over a medium heat
and saute the garlic for 1 min. Add the beans,
vinegar, mint, salt, and pepper. Cook, stirring, for
6-7 minutes. Spoon into a serving dish, sprinkle with
walnuts and Feta cheese.

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Swamp Slime (halloween)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
see below

Make green jello. Put some of it in clear plastic containers and put
some aside. When the jello starts to
solidify, add various gummy bugs. Beat the rest of the jello to a
froth and add to the top of the slime. Let set

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Rick’s on the Bricks Fried Dill Pickles

Recipe By : Rick Mumford of Rick’s on the Bricks, Ft. Worth, TX
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16-oz. jar hamburger dill pickles — sliced
1 cup whole milk
5 drops yellow food coloring — (5 to 7 drops)
3 cups flour
salt and pepper
vegetable oil — for frying

Spread pickles in single layer on paper towels to drain. In small bowl, combin
e
milk and enough yellow food coloring to produce a medium color.

Place flour, salt and pepper to taste in large, shallow bowl. Set aside.

To small saucepan, add enough oil to come 1 inch up the side of the pan. Heat
oil to 350 F. over medium-high heat.

In small batches, submerge pickles in milk mixture. Transfer to flour bowl and
roll in flour to coat all sides well. Separate slices if they stick together.

Repeat process by returning pickles to milk mixture and flour, again making sur
e
slices are coated evenly and do not stick together.

Carefully drop one by one into hot oil and fry 3 to 5 minutes or until golden
brown and crispy. Drain on paper towels. Repeat this process until all pickle
s
are cooked. Makes 6 servings.

Cook’s Notes: This recipe appeared in Dotty Griffith’s column (about restauran
t
French fries) in the Dallas Morning News on 7/31/96. It was a “Reader Request”
from C.B. in Dallas, who said; “Dear Dotty: We were served a delectable hors
d’oeuvre at a party in Fort Worth. The hostess said the treat–enjoyed by all
the guests–came from Rick’s on the Bricks (in Fort Worth)…” Dotty replied:
“Dear C.B.: Rick Mumford was happy to share the recipe, in the Recipe File at
left. Add it to your deep-fried collection.”

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NOTE: This recipe needs no further comment…

Title: CHINESE CHICKEN SALAD (WEIGHT WATCHERS MAGAZI
Categories: Chinese, Chicken, Salads
Yield: 6 servings

1 tb Rice wine vinegar
1 ts Canola oil
1 ts Sesame oil
1 tb Toasted sesame seeds
1/2 ts Ground ginger
3 c Torn romaine lettuce
3 c Shredded red cabbage
1 c Drained canned sliced water
-chestnuts
8 oz Cooked skinless boneless
-chicken breast, cut into
-strips
1 oz Sliced almonds
Lemon juice

Adapted from Candlestick Park, San Francisco, CA.
Foodservice: Harry M. Stevens

1. In small bowl, combine vinegar, canola and sesame
oil with 1 T. water; whisk in sesame seeds and ginger;
set aside.

2. Divide lettuce, cabbage and water chestnuts evenly
among 4 plates. Top each evenly with chicken; sprinkle
evenly with almonds. Drizzle dressing over salad.
Sprinkle with lemon juice.

Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C
Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56
mg sod, 48 mg chol

Posted by: Valerie Whittle

—–

Title: Baked Acorn Squash
Categories: Native amer, Vegetables
Yield: 1 servings

4 Medium-sized acorn squash
8 tb Butter or margarine
16 ts Honey
Fresh ground pepper to
Season

Slice the squash in half crosswise and scoop out the pulp and seeds.
Trim the bottoms, if necessary, so that the quash will stand hollow
side up.

Place 2 teaspoons honey in the hollow of each squash, then add 1
tablespoon butter or margarine to each and a twist or two of fresh
ground pepper.

Place squash in a large, shallow baking pan and bake, uncovered, in a
moderate oven, 350 degrees, for about 2 1/2 hours or until the squash
are tender. From: Robert Miles Date: 09-02-95 Cooking

MMMMM

Calico Kitty Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :1:55
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg Pillsbury Refrigerated Choc. Chip Cookies
2/3 Cup Pecan Halves
(48 Halves)
72 M Ms® Plain Chocolate Candy
48 2 1/2 Inch Thin Pretzel Sticks — Halved

1. Place cookie dough in freezer for at least 1 hour.
2. Heat oven to 350*F. Cut cookie dough into 24 slices. Place slices 3 inche
s
apart on ungreased cookie sheet. For ears, press 2 pecan halves onto top of
each cookie, overlapping edge of cookie. For eyes and nose, press in M Ms. Fo
r
whiskers, place 2 pretzels pieces on each side of nose; press in slightly.
3. Bake for 11 to 13 minutes or until light golden brown. Cool 1 minute;
remove from cookie sheets.

2 dozen cookies.

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NOTES : Use your favorite flavor of slice and bake cookies to make these
cookies.