Godiva Whisper

Recipe By : webmaster@godiva.com
Serving Size : 1 Preparation Time :0:00
Categories : Godiva Alcohol
Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Ounce Godiva Liqueur
1/2 Ounce Cognac — Martell copy
3 Scoops Vanilla Ice Cream

Combine ingredients in a blender until smooth. Serve in a snifter or
cocktail glass. Also delicious with coffee or chocolate ice cream.

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Cuban Black Bean Soup No. 1912 Yields 4 Servings

1 lb Dried Black Beans 1/2 tsp Dried Oregano
1 Cup Onions, Chopped 1/2 tsp Salt
1 Tbls Butter 1 Whole Dried Red Pepper
4 Cups Water 1 Cup Green Bell Pepper,
1 Cube Beef Bouillon Chopped
12 oz Cooked Lean Ham 1/3 Cup Dark Rum
2 Bay Leaves 1 Cup Sour Cream
1/2 tsp Dried Thyme

Sort the beans.
Soak overnight in water to cover.
Drain.
Discard the soak water.
Saute the onion in butter in a (4 quart) pot until tender but not browned.
Add the soaked beans, water, bouillon cube, ham (diced), bay leaves, thyme,
oregano, salt and red pepper.
Bring to a boil.
Reduce heat.
Cover.
Simmer until the beans are tender (1-1 1/2 hours).
Remove 1 cup of the beans (for 4 servings, adjust as required).
Mash the removed beans with a potato masher or fork.
Return to the soup.
Stir thoroughly.
Remove and discard the bay leaves and red pepper.
Add the green pepper and rum.
Cover.
Simmer 15 minutes.

Title: Surprise Cheeseburgers
Categories: Main dish, Meats
Yield: 6 servings

———————————HAMBURGERS———————————
1 1/2 lb Ground beef
3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 ts Onion salt
2 tb Catsup
1/2 c Milk

——————————-CHEESY FILLING——————————-
5 oz Process cheese spread
2 tb Sweet pickle relish
2 ts Prepared mustard

For hamburgers, combine all ingredients thoroughly. Shape to form 12 thin
patties. For filling, combine all ingredients throughly. Spread filling
on center of 6 of the patties. Cover with remaining patties; pinch edges
together to seal.

Place in broiler about 4 inches from source of heat. Cook about 7
minutes. Turn and cook about 5 minutes longer. Serve on toasted
hamburger buns.

FAVORITE HAMBURGERS: Omit onoin salt in above hamburger recipe. Add 1/4
cup finely-chopped onion and 1-1/2 teaspoons salt. Combine all
ingredients thoroughly. Shape to form 6 patties. Broil or pan-fry about
7 minutes. Turn and cook 4 to 5 minutes longer.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Spicy Szechuan Tofu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounce Soft tofu
1/2 teaspoon Sugar
2 tablespoon Oil
1/2 cup Stock
1 teaspoon Minced fresh ginger
1/2 tablespoon Cornstarch dissolved in 2
1 Garlic clove — minced
— tb water
3 tablespoon Chopped scallions
1 teaspoon Sesame oil
1 tablespoon Szechuan hot bean paste
2 drop Hot chili oil
1 tablespoon Tamari
1/4 teaspoon Szechuan peppercorn powder
1/2 teaspoon Salt

Drain rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over
high flame add oil. When hot, add ginger, garlic 2 tb scallions, cook for
30 seconds. Add hot bean paste tofu. Stir gently. Add tamari, salt, sugar
stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili
oil peppercorn powder. Sprinkle with remaining scallions serve with brown
rice.

“Vegetarian Times Cookbook”

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WHITE BEAN CHARD PANCETTA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Pancetta (Italian bacon)
– finely diced
1 md Onion — finely diced
1 sm Carrot — finely diced
2 Celery ribs — thinly sliced
1 t Finely minced garlic
1 c Dried white beans
4 c Low-sodium chicken broth
1 t Chopped fresh thyme leaves
-ÿÿ
1 t -Dried thyme
6 lg Swiss chard leaves
Salt and pepper — as desired
Grated Parmesan cheese
– as desired

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof
pot over medium heat and cook, stirring occasionally,
for 2 minutes. Add the onion, carrot, celery and
garlic and continue to cook, stirring occasionally,
another 7 minutes, or until vegetables soften. Add the
beans, broth and thyme. Cover tightly, place in oven.
Bake for 1 1/2 hours or until beans are soft.
Meanwhile, remove center stem from the chard leaves.
Slice into crosswise slices 1/4-inch thick. Roughly
chop the chard leaves. Add the chard to the bean
mixture and replace in the oven. If the soup is
looking too thick, add some water. Cook another 20
minutes. Remove the pot from the oven and add salt and
pepper as needed. Serve the soup piping hot and offer
grated Parmesan cheese on the side.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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No Bake Best Blueberry Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked Pie Crust
—–Filling—–
3 Cups Fresh Or Frozen Blueberries
1/3 Cup Sugar
1 Tablespoon Cornstarch — (plus 2 tsp.)
1/4 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
2/3 Cup Water
1/4 Cup Medium Sherry
2 Teaspoons Lemon Juice

Spread the berries in the pie shell.

Mix sugar, cornstarch, salt and cinnomon in a 4 cup glass measure. Stir in
the water. Microwave uncovered on high stirring every minute until
thickened and clear, 3 to 4 minutes.

Stir in the sherry and lemon juice. Pon on the fruit in the pie shell.
Refrigerate at least 2 hours.

Serve with sour cream topping:
Mix 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla.

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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

—–

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/>