New Orleans Pork-Sweet Potato-Fruit Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 tb Vegetable oil

4 Pork chops (3/4″ thick)

2 Sweet potatoes,fresh,large

2 Onions,large,sliced 1/4″ thk

1 1/2 c Orange juice,fresh squeezed

5 Whole cloves

1/2 ts Salt

1/8 ts Tabasco sauce

2 Pears,peeled,cored,wedged

1 tb Cornstarch

1 tb White wine vinegar

2 tb Parsley,chopped,fresh

1. Heat oil in large skillet; brown chops on both sides.

2. Arrange potato and onion slices around chops.

3. Combine orange juice, cloves, salt and Tabasco; pour over vegetables.

4. Cover and simmer 30 minutes, or until chops are tender.

5. Add pears; cover and cook 10 minutes longer.

6. With slotted spooon, remove meat, vegetables and pears to serving

platter.

7. Remove and discard cloves.

8. Combine cornstarch and vinegar; stir into liquid in skillet.

9. Cook until mixture boils and is slightly thickened.

10. Pour over meat and vegetables; sprinkle with parlsey.

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Mocha Brownie Torte

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts
Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Brownie mix (or scratch)
2 Eggs
1/4 cup Water
1/2 cup Nuts — chopped
—–FILLING FROSTING—–
1 1/2 cups Whipping cream
1/3 cup Brown sugar
1 tablespoon Powdered instant coffee

Preheat oven to 350~. Blend brownie mix, eggs, water; stir in nuts. Grease
flour to round cake pans.
Divide mixture between the 2 pans. Bake 20 min. Cool 5 minutes in pan; remove
let cool completely. Filling:
Beat whipping cream until it starts to thicken.
Gradually add brown sugar instant coffee. Use 1 cup of filling between
layers, the rest on top. Chill one hour.

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FRUGAL GOURMET’S CLAM AND CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FRUGAL COURMET COOKS W/WINE—– — posted by
Gaye Levy
1 Small yellow onion — peeled diced

2 tablespoons Butter
1 can Minced clams (6 1/2 oz)
1 can Cream-style corn (17 oz)
Equal amt of milk (17 oz)
Salt and pepper — to taste
1 teaspoon Dried Dill weed

Sauté onion in butter until soft. Do not discolor.
Combine other ingredients and bring to a simmer.
Simmer for 5 minutes and serve. Be sure to add lots of freshly ground
pepper.

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Chile Beer Damper

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Australian Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups all-purpose flour
3 Teaspoons double acting baking powder
1 Teaspoon salt
2 Teaspoons sugar
1 Tablespoon red chiles, such as piquins or jalapenos,
24 Ounces beer

Preheat oven to 350 F.
Mix all the ingredients together until well combined. Spoon the mixture
into a greased bread pan and smooth the top.

Bake for 1 hour, or until golden brown and the loaf appears done. Cool on a
rack.

Serving Suggestions: May be served topped with Chile Cream Cheese.

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Hairy Heads

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Peanut butter
Marshmallows
Red hot candy
Green coconut*

* color coconut with green food coloring.

Spread peanut butter on sides and top of marshmallows. Roll in coconut. Add re
d hots for eyes.

busted by sooz

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Title: Blondies
Categories: Cookies
Yield: 16 servings

1/2 c Butter
2 c Brown sugar
2 Eggs; beaten slightly
1 tb Vanilla extract
1 c All-purpose flour
2 ts Double-acting baking powder
1 ts Salt

Recipe by: Elizabeth Powell
Preparation Time: 1:00
Melt butter in saucepan. Stir brown sugar into butter until
dissolved. Cool slightly and beat in egg and vanilla. Sift flour with
baking powder and salt. Stir dry ingredients into butter/sugar/egg.
Butter a 9 inch square pan, line with wax paper, then butter and flour
the wax paper. Pour batter into pan. Bake at 350 degrees for 30-45
minutes.

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Vegetarian Lasagne

Recipe By : Calvin Sambrook STC Telecomunications Ltd, New Southgate, Lo
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion, chopped
250 g carrots, grated
500 g spinach
150 g sweetcorn, drained ( 1/2 tin)
100 g mushrooms — coarsely chopped
250 g lasagne noodles ( 1/2 packet)
2 garlic cloves
100 g cheese — grated
600 ml milk
50 g cornflour (cornstarch)
50 g butter

1. Gently fry the carrots and garlic in some butter, set aside.

2. Gently fry the onions and mushrooms in some butter, set aside.

3. Wash the spinach and cook gently in a saucepan without adding any water.=
Stir frequently. This really does work and it stops it from going slimy.=
Add the corn to this and set aside.

4. Now make the white sauce. Melt the butter in a saucepan, take it off the
heat, add the cornflour. Mix this well. Slowly add the milk, stirring all
the time. It is important not to stop stirring, even for a moment. Return
it to the heat and keep stirring until it thickens.

5. Now build your lasagne. Take a large square ovenproof dish at least 5 cm
deep (we use one about 20×30 cm for the quantities given) and assemble in
layers starting with a layer of lasagne, then a layer of sauce, then one of
the previously-prepared vegetable pairs. Repeat the lasagne, sauce,=
vegetable pair combination twice more. At this point you should, if all has
gone well, run out of vegetables. Finish off with lasagne and then sauce.

6. Top with the cheese and sprinkle on a little paprika if you want.

7. Bake for about 35 mins at 180 =F8C .

8. The servings should stay whole as you serve them.

Author’s Notes:
This vegetarian dish can be served on its own or with a side salad. My
thanks to Erica and Milica who gave me this recipe and who tried different
vegetable combinations until the corn stopped falling out of the sides.=
Experiment for yourself – substitute different vegetables according to the
season and your preference.

Difficulty : easy, but remember to stir the sauce.
Precision : no need to measure.

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Title: Hot Chile Sauce
Categories: Sauces Vegetables Mexican
Servings: 2

2 c Water
1 x Chilies; *
1/4 c Red Wine Vinegar
1 t Dry Mustard
1 ea Clove Garlic
1/4 c Olive Oil

* You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can’t be found, then use a 1/2 of a medium Ancho Chile. But the result
will not be as hot.
————————————————————————–

Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain.
Remove stems. Place chilies, vinegar, mustard and garlic in a blender
container; cover and blend until the chilies are finely chopped.
Gradually pour in oil, blending until smooth.

Makes about 1/2 cup of sauce.

—————————————————————————–

Title: ( From Bread Mix ) Big Soft Pretzels
Categories: Breadmaker, Mixes, Kids!, Breads, Snacks
Yield: 1 servings

-JOY QUIRK (HFTC65A)
1 tb Dry yeast
5 c Bread mix; up to six
1 1/2 c -lukewarm water
2 Eggs; beaten

MMMMM————————–TOPPING——————————-
1 Egg; beaten
2 tb Coarse salt
1/2 c Butter; melted

Lightly grease 2 large baking sheets. In a large bowl, dissolve
yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups
bread mix. Stir well. Add additional bread mix to make a soft, but
not too sticky dough. Knead about 5 minutes until dough is smooth.
Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to
24 inches long. Form into pretzel shapes. For pretzel sticks, cut
dough into 5 to 6 inch lengths. Place on prepared baking sheets.
Preheat oven to 425.

Brush tops of pretzels with beaten egg and sprinkle with coarse salt.
Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to
15 large pretzels.

Variation For a chewier pretzel, drop pretzel-shaped dough into a pan
of boiling water. When dough floats to the top of the water, remove
it. Preheat oven to 400. Brush with egg and sprinkle with coarse
salt. Bake about 30 minutes.

All of these recipes I have posted using my bread mix can be adjusted
to use with the bread machine, some using the dough setting. I have
had excellent results. Will try to post more over the weekend as I
get time. Also have a lot of other “mix” recipes if anyone is
interested.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

MMMMM

Title: Orange Mint Slush
Categories: Wedding, Shower
Yield: 15 3/4 cups

2 c Sugar
7 c Water
3/4 c Chopped fresh mint leaves
1 12 oz. can frozen orange
-juice concentrate,thawed
1 6 oz. can frozen lemonade
-concentrate, thawed
1 1 liter bottle (4 1/2 cups)
-club soda, chilled

In large saucepan, combine sugar, 3 cups of the water
and mint leaves. Bring to a boil; reduce heat and
simmer 2 minutes. Cool 1 hour. Strain and reserve
liquid. In nonmetal container, combine reserved
liquid, remaining 4 cups water and concentrate; cover
and freeze.

To serve, let mixture stand at room temperature for 20
to 30 minutes or until slush consistency. Spoon about
1/2 cup slush mixture into each serving glass; pour
1/4 cup of the club soda over each. Garnish with
additional mint leaves, if desired. Yield: 15 3/4
cups Typed in MMFormat by cjhartlin@msn.com Source:
Pillsbury Party Cookbook.

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