Title: Choco Peanut Butter Dreams
Categories: Cookies, Peanut butt
Yield: 6 servings

1 1/2 c Brown sugar
1 c Creamy peanut butter
3/4 c Margarine
1/3 c Water
1 Egg
1 ts Vanilla
3 c Oats, uncooked
1 1/2 c Flour
1/2 ts Baking soda
1 1/2 c Chocolate chips
4 tb Shortening
1/3 c Nuts chopped

1. Heat oven to 350 F. 2. Beat together brown sugar, peanut butter and
margarine until
light and fluffy. 3. Blend in water, egg and vanilla. 4. Add
combined dry ingridients and mix well. 5. Shape dough into 1/4 inch
thick balls. 6. Place on ungreased cookiesheet; flatten to 1/4 inch
thickness.
with bottom of glass dipped into sugar. 7. Bake 8-10 minutes or
until edges are golden. 8. Remove to wire rack and cool completly. 9.
In heavy saucepan over low heat, melt chocolate chips and
the shortening; stir until mixture is melted and smooth. 10.Top
each cookie with 1/2 teaspoon melted chocolate and
sprinkle with the nuts. 11. Chill until set, store in airtight
container.
typed by Brigitte Sealing

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SPICED CHERRY ORANGE JAM

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Desserts Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Oranges
Water
2 Sticks cinnamon
4 Whole allspice
6 Whole cloves
4 lb Fresh dark sweet cherries,
-pitted
1/2 c Fresh lemon juice
6 1/2 c Sugar

Slice oranges very thinly; place in preserving kettle; add water to cover
by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle;
bring to boil over high heat; reduce heat slightly; boil until oranges are
very tender; remove spice bag and discard. Add pitted cherries, lemon
juice, and sugar to kettle; stir until sugar is dissolved; return mixture
to boil; boil rapicly until mixture thickens and reaches gel stage, about 1
hour. Cool for about 5 minutes, skimming off foam with a metal spoon and
stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch
headspace; seal with melted paraffin wax; cover with clean lids. Store in
a cool, dark, dry place. Makes 11 1/2 pint jars.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.

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COURGETTE ‘MEATBALLS’

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1 1/4 Courgettes
1/2 ts Salt
1 Fresh hot green chilli,
-finely chopped
3 tb Finely chopped onion
1/2 ts Peeled and very finely
-grated fresh ginger
2 tb Finely chopped fresh green
-coriander
1 1/2 oz Graham flour
Vegetable oil 4 deep frying
—–SAUCE—–
5 tb Vegetable oil 4 deep frying
2 md Onions, peeled and very
-finely chopped
1/4 ts Ground tumeric
1/8 ts Cayenne pepper
1 t Ground cumin seeds
2 ts Ground coriander seeds
1/2 lb Tomatoes (about 2 tomatoes)
-peeled and finely chopped
8 fl Single cream
1/2 ts Garam masala
1/2 ts Ground roasted cumin seeds
1/3 ts Salt

Wash, trim and grate the courgettes. Put them into a
bowl and sprinkle them with the salt. Set them aside
for 1/2 hr. Squeeze as much liquid as possible our of
the courgettes by pressing handfuls between your two
palms. Save this courgette liquid for the sauce. Dry
off the bowl and put the courgettes back in it. Add
the chopped chilli (you may want to use more than 1
chilli depending on your taste – i use about 4 hot
ones!), onion, ginger and coriander. Sift the gram
flour over this vegetable mixture. Mix well and form
16 neat balls (i find throwing them from one hand to
the other is easiest). In a frying pan, wok or other
utensil for deep frying, heat about 1.5″ /4cm of oil
over a medium flame (a wok should have 1.5“/4cm at its
centre). When hot, put 5 or 6 of the balls, or as many
as the utensil will hold easily in one layer. Fry for
about 1.5 min.s, or until the balls turn a rich,
reddish-brown colour. Turn the balls every now and
then as they fry. Remove them with a slotted spoon
when they are done and leave to drain on a plate lined
with kitchen paper. Do all the ‘meatballs’ this way.

To make the sauce, remove 5 tbsp of the oil used in
deep frying and put this in a 10”/25cm frying or saute
pan. Heat the oil over a med. flame. When hot, put in
the onions. Stir and fry for 7 – 8 min.s or until the
onions begin to turn brown at the edges. Take the pan
off the heat for a couple of sec.s and add the
tumeric, cayenne, ground cumin and ground coriander.
Stir once and put the pan back on the fire. Stir for
another 5 sec.s and then add the chopped tomatoes.
Stir and fry on med. heat for 5 min.s. Add the
courgette juice (you need 8 fl oz, if you have less,
add some water). Bring to the boil. Cover, lower heat
and let the sauce simmer for 15 min.s (this much of
the recipe may be prepared several hours ahead of
time). Add the cream, garam masala, ground roasted
cumin and the salt. Mix well, bring to a simmer and
cook for 1 min. Now put in the ‘meatballs’. Spoon the
sauce over them. Cover and simmer very gently for 6 –
7 min.s. Spoon the sauce over the ‘meatballs’ a few
times during this cooking period.

These ‘meatballs` turn very soft when cooked in the
sauce, so handle them gently and serve immediately.

Makes 16 ‘meatballs’ and serves 4 (normal) –
6 (feather-weights).

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Fudge Bottom

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 1/2 c low-fat graham cracker crumbs
1 tbsp oil
1/4 c semisweet chocolate chips
—-Filling—-
3 3/8 ozs fat-free vanilla pudding mix
—-Topping—-
8 ozs Cool Whip Lite®
chocolate sprinkles

Preheat oven to 350. Prepare a 9 x 9 x 2″ pan with cooking spray; set
aside. To prepare crust, combine graham cracker crumbs and oil in a small
mixing bowl. Press into prepared pan. Then, sprinkle with chocolate
chips. Bake for 10 minutes or until chocolate chips are slightly melted.
Then, spread chocolate chips evenly over graham cracker cracker crust; set
aside. Meanwhile, to prepare filling, prepare vanilla pudding mix according
to package directions. Then, spread over chocolate layer. Spread whipped
topping over top of pudding mix and dust with chocolate sprinkles.

– – – – – – – – – – – – – – – – – –

Per serving: 350 Calories; 9g Fat (25% calories from fat); 3g Protein; 58g
Carbohydrate; 0mg Cholesterol; 494mg Sodium

Serving Ideas : Chill until ready to serve.

SOUNDSTAGE GREAT NORTHERN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1/2 lb Dried great northern beans
10 c Water
4 Chicken bouillon cubes
3/4 c Celery, minced
1 c Onion, minced
1 c Carrot, minced
1 c Smoked ham, minced
3/4 c Tomato, minced
1/4 ts Salt
1/4 ts White pepper
1/4 ts Ground thyme
1/4 c Cornstarch dissolved in
2/3 c Water

Soundstage Restaurant, Disney-MGM Soak beans in water
to cover overnight. Drain; rinse and place in lg soup
pot with 10c fresh water and bouillon cubes. Bring to
boil; reduce heat to simmer. Cook 1 hr until tender
but firm on the inside. Add celelry, onions, and
carrots; cook 30 mins until vegs are tender. Add ham,
tomato, salt, pepper, and thyme; mix well. Cook 10
mins. Add cornstarch and water; simmer 5-10 mins until
mixture thickens. Remove from heat, cool 10-15 mins.
Mix well and serve.

– – – – – – – – – – – – – – – – – –

Title: Chicken Mulligatawny (Sri Lanka)
Categories: Soups, Main dish
Yield: 6 servings

1 Steaming chicken
10 c Water
2 t Salt
1/2 t Whole black peppercorns
Few celery leaves
2 md Onions
4 Whole cloves
1 T Ground coriander
1 t Ground cummin
1 t Ground fennel
1/2 t Grounf turmeric
2 Cloves garlic,chopped
1 t Finely grated ginger
1 5cm stick cinnamon
500 g Ripe tomatoes, diced
2 t Ghee
10 Curry leaves
1 c Thick coconut milk
Lemon juice to taste

Cut chicken into joints and put into a large saucepan with sufficient
water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled
and stuck with the whole cloves. Bring to the boil on high heat, then turn
heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,
turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further
hour or until chicken is tender.

Strain stock into a large bowl. When chicken is cool enough to handle, cut
hald the flesh into dice and return to the stock.

Slice the remaining onion. Wash out pan in which chicken cooked, dry it
well and in it heat the ghee. Fry the curry leaves and sliced onion until
the onion is well browned, then pour stock into pan and let it come to the
boil. Reduce heat, stir in coconut milk and when soup returns to simmering
point again remove from heat. Taste and add lemon juice to sharpen the
flavour. If necessary add more salt. Serve hot.

Compiled by: Imran C.-Gold Coast-‘Oz

—–

Title: Frozen Lemon Souffle
Categories: Desserts
Yield: 6 servings

1 1/2 c Sugar
3 tb Cornstarch
1 Env. Unflavored Gelatin
1 c Water
2/3 c Lemon Juice OR Lime Juice
3 Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and gelatine; add water
and lemon or lime juice. Over medium heat, cook and stir until
slightly thickened; stir in a few drops of food coloring in color of
juice used, if desired (yellow or green). Cool. Chill until
partially set, about 1 hour, stirring occasionally. In small mixer
bowl, beat egg whites until stiff but not dry; fold into juice
mixture. In small mixer bowl, beat whipping cream until stiff peaks
form; fold into juice mixture. Tape or tie 3-inch waxed paper or
foil “collar” securely around rim of 1-qt souffle dish. Pour mixture
into dish. Freeze 6 hours or overnight. Remove “collar”. Garnish
with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer. TIP: Souffle can be chilled in
refrigerato 6 hours instead of being frozen.

MMMMM

MUSSELS A LA PLANCHA

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds small mussels (preferably cultivated) — scrubbed
well and
beards pulled
off
2 sticks unsalted butter — (1 cup)
1/4 cup Veracruz salsa (recipe follows)
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt — or to taste
6 fresh epazote leaves* if desired — chopped

Prepare grill.
Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot
coals.
When griddle or skillet is very hot, add mussels and cook, stirring
occasionally if using skillet, until mussels are opened, about 3 minutes.
Discard any unopened mussels.
While mussels are cooking, in a small saucepan heat butter and salsa over
moderately high heat until mixture sizzles. Remove pan from heat and stir in
lime juice, salt, and epazote.
Drizzle sauce over mussels.

– – – – – – – – – – – – – – – – – –

NOTES : Plancha is simply another word for comal, or griddle.
* available at Mexican markets and some specialty produce markets

Title: Real Texas Chili – TKMhol
Categories: Chili, Beef, Spicy, Main dish, Marions own
Yield: 6 servings

1 1/2 lb Cubed Chuck Steak
2 lb Raw Tomatoes
2 ea Medium Onions
1 ea Green Bell Pepper
2 ea Medium Jalapeno Peppers
4 tb Vegtable oil
1 ts Salt
1/2 ts Black pepper
4 tb Chili Powder

In a food processor or by hand dice the Onions, Bell Pepper and the
Jalapeno peppers and set aside. Cut Chuck Steak in 1/2 inch Cubes or
smaller and set aside. Cut tomatoes into pieces and set aside. Heat
Vegtable oil in an 8 quart Sauce Pan and add the diced Onions, Bell
Pepper and Jalapenos, saute till browned. Add the Cubed Chuck Steak
and sear untill Browned, add Tomatoes and spices. Cover and simmer
untill Tomatoes are cooked down.

This will feed about 6 people as a meat dish…..

MMMMM

Title: Orikhova Masa (Walnut Filling)
Categories: Desserts, Christmas, Russian
Servings: 10

3/4 c Butter
3/4 c Powdered Sugar
3/4 c Walnuts Or Almonds; Grated
1 tb Whipping Cream Or Evaporated
-Milk
4 lg Egg Whites
1/2 c Unbleached All-Purpose Flour

Cream the butter and sugar until light and fluffy. Add the egg whites and
beat well. Combine the grated walnuts, cream and flour, mixing well. If
almonds are used, add a drop of almond extract.

NOTE:

Use only fresh nuts for baking. Nuts have a high oil content and
deteriorate rapidly. To maintain freshness, store large quantities of
nuts in the freezer.

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