Title: RHUBARB HEAVENLY HASH
Categories: Desserts, Fruits/nuts
Yield: 5 servings

1 c Cream, whipping
2 tb Confectioners sugar
1/2 ts Vanilla
1/2 c Marshmallows, minature
1 1/2 c Rhubarb sauce, thickened
2 tb Almonds; whole, toasted

In a medium bowl with electric mixer, beat cream, sugar, and vanilla
until stiff peaks form. Fold in marshmallows. In a 1 quart compote
dish, layer 1/4 of the cream, 1/3 of Rhubarb sauce, and 1/4 of
almonds. Repeat twice. Top with remaining cream and almonds.
Refrigerate until ready to serve.

~–

—–

CUCUMBER-CREAM SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Cucumbers, peeled, seeded — and chopped (3 cups)
1 small Onion — chopped (1/4 cup)
3 tablespoons Butter or margarine
1/4 cup All-purpose flour
3 cups Chicken broth
1 cup Whipping cream

In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine
about
15 minutes or till tender.
Stir in flour. Add chicken broth and whipping cream; cook and stir till
thickened and bubbly. Pour half the mixture into blender container or food
processor.
Cover and blend till mixture is smooth. Set aside.
Repeat with remaining mixture. Cover and chill.
Garnish with additional cucumber slices, if desired.
Makes 10 to 12 servings.

Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart
nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.
Cover with waxed paper and cook in a countertop microwave oven on high power
about 7 minutes or till onion is tender. Stir in flour. Add chicken broth and
cream.
Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every
two
minutes. Blend half the mixture in blender container or food processor till
smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed
above.

Recipe From: Better Homes and Garden, Soups Stews Cook Book Copyright 1978
by
Meredith Corporation, Des Moines, Iowa

– – – – – – – – – – – – – – – – – –

Title: GEORGIA PEACH PIE
Categories: Pies, Desserts
Yield: 10 servings

————-c————–
1/4 ts Salt
————-f————–
1/2 c Sugar
2 tb Freshly squeezed lemon juice
2 tb Milk
2 c All-purpose flour
3/4 c Butter
8 Peaches,peeled,1″ slices
1/4 c All-purpose flour
1 ts Grated lemon peel

Prepare Crust: In large bowl,combine 2 cups flour and salt;using
pastry blender or two knives,cut in butter until mixture resembles
coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over
flour mixture;toss with fork to blend lightly but evenly.When mixture
forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly
floured surface roll our half dough to 12″ circle;fit into 9″
pie plate;trim,leaving 1″ overhang.Roll out remaining half dough to
12″ circle;using sharp knife cut circle into ten strips,each about 1″
wide;set aside.Heat oven to 375 degrees. Prepare filling: In large
bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated
peel;toss well.Pour filling into prepared crust.Arrange reserved
strips of dough in lattice pattern over filling;trim strips to match
lower of crust overhang.Dampen overhang lightly with water;turn up
over ends of strips and seal.Flute edge decoratively.Brush lattice
strips and edge of crust with milk;bake 50 minutes until bubbling and
crust is golden brown.

MMMMM

Dutch Dandruff^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable shortening
Flour
1 can (16 oz) dark chocolate
Frosting
Maraschino cherries
1 Fruit roll up for tongue
1 can (3 1/2 oz) coconut flakes
—–TOOLS—–
Bowl
Mixer
2 (9") cake pans
Wire cooling rack
Knife
Ziploc bag
Scissors
Cake plate

With an adult’s help, preheat oven to temperature on package.

Grease the inside of both cake pans with vegetable shortening, then lightly
dust with flour. Prepare and bake cake according to package directions. After
removing cake from pans, allow to cool on wire rack for at least 1/2 hour.

Place one layer upside down on cake plate. Spread a thin layer of frosting on
top only, then carefully place the second layer on top of the first layer.

Fill ziploc bag with the rest of the frosting and twist the top tightly shut.
Using scissors, cut off a TINY bottom corner of the bag.

To decorate: Think of the top of the cake as the top of a human head and
imagine a part running down it’s middle. Now, using the plastic bag of icing as
a pastry bag, squeeze a stream of frosting hair falling from the imaginary part
down the side of the c
Using a dab of frosting, glue two cherries on the cakes face for eyes and one
for a nose. then, using clean scissors, carefully cut a piece of fruit roll
into
the shape of a tongue. Fold tongue in half lengthwise to form a realistic
crease
down the middle
Sicko serving suggestion: Stick a sterilized comb or afro pick in the side of
your cakes head!
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
1 pk (18 1/2oz) devils food cake mix, pkus ingredients specified on package

– – – – – – – – – – – – – – – – – –

Title: STIR FRIED BEEF AND BROCCOLI IN OYSTER SAUCE
Categories: Main dish, Meats, Oriental
Yield: 4 servings

3/4 lb Flank steak
1 tb Soy sauce
1 tb Rice wine
2 tb Water
1 tb Cornstarch
1/8 c Vegetable oil
3 ea Cloves garlic, minced
1 ts Chopped fresh ginger root
6 ea Green onions, chopped
1/3 c Water
1 lb Broccoli cut into florets
1 x ———–sauce————
2 tb Oyster sauce
1 tb Soy sauce
1 tb Rice wine
1 tb Cornstarch

Cut meat across the grain into very thin slices.
Place in a bowl and combine with soy sauce, rice wine,
water and cornstarch. Allow to marinate at least 10
minutes. Meanwhile prepare remaining ingredients and
stir together sauce mixture. Heat oil in a wok or
large skillet. Add meat and cook, stirring
constantly, until meat is about 75 per cent cooked.
Remove and reserve. Scrape out pan if necessary and
return to heat. Add another 2 tablespoons oil if
needed and heat. Add garlic, ginger and green onions
and cook 30 to 60 seconds until fragrant. Stir in
cut-up broccoli and add water. Cover and cook 3
minutes. Re-add beef to pan and combine well. Add
sauce to mixture and bring to boil. Cook until
thickened and beef and broccoli are cooked through.
Serve with steamed rice.

—–

Title: Dilled Asparagus
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

2 lb Asparagus, fresh; cooked or 1/3 c Pickle, dill; chopped
-2 (15oz) cans asparagus 1 Garlic clove; crushed
1/2 c Oil, olive Lettuce
1/2 c Pickle, dill; liquid of

Place drained asparagus spears in a flat casserole dish with a cover.
Mix olive oil, pickle liquid, pickles, and garlic; pour over the
asparagus. cover and let marinate for at least 1 hour before serving;
drain. Serve on lettuce.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES.
(Again it calls for 1/2 cup oil, but cut back on the fat to make it at
even less then 1 fat exchange.)

SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.

MMMMM

Herbed Beef Stew

Recipe By : Marlene Severson, , Feb/Mar 93
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb stew meat — 1″ cubes
2 tbl oil
3 c water
1 lg onion — chopped
2 tsp pepper
1 tsp salt — optional
1 1/2 tsp garlic powder
1 tsp dried rosemary — crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp marjoram
2 bay leaves
6 ounces tomato paste
2 c potatoes — cubed
2 c carrots — sliced
1 lg green pepper — chopped
10 oz frozen green beans
10 oz frozen peas
10 oz frozen corn
1/4 lb mushrooms — sliced
3 med tomatoes — chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and
tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender.
Stir in potatoes, carrots, and green pepper; simmer 30 minutes. Add
additional water if necessary. Stir in remaining ingredients; cover and
simmer 20 minutes.

– – – – – – – – – – – – – – – – – –

LILY COOKIES #4

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CookBook USA
4 1/2 oz. cream cheese
1 c. butter
2 c. all purpose flour
Jelly
Powdered sugar

Preparation :
Mix together and roll out. It will be sticky! Cut out with a
glass. Place on ungreased cookie sheet. Place 1 teaspoon jelly in
center of cookie and fold both sides over to form a lily. Bake at
375 degrees for 15 minutes. Dip in powdered sugar while hot.

Title: S’mores
Categories: Camping
Yield: 1 Servings

Marshmallows
Hershey bars
Graham crackers
Green sticks or coat
Hangers

Get prepared by getting 1 large graham cracker and breaking it in
half. Cover 1/2 of the graham cracker with Hershey bar.

Put a marshmallow (or 2) on the stick and hold it over the fire until
roasted. Some people like them lightly golden, others like to catch
them on fire and then blow the fire out. If you do that, be careful.
You have to put the fire out quickly or your marshmallow will fall on
the ground. When the marshmallow’s roasted, place on top of the
Hershey bar, put the other graham cracker on top and bite down. Yum!

MMMMM

Title: KIDS POPCORN BALLS
Categories: Kids, Snacks
Yield: 6 servings

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure
-after popping)

From: San Diego Tribune, Saturday Aug. 3

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees. Stir in butter and salt. Have the
popcorn in a bowl. Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape
the popcorn into balls. Make them the size you want. Set them on wax
paper and let them harden. Wrap the ones you don’t eat with wax paper.

MMMMM