Title: German Chocolate Cookies
Categories: Cookies
Yield: 6 servings

1 pk German chocolate cake mix; w
1 Vanilla yogurt
1 Egg
1 cn Coconut-pecan frosting

Recipe by: Sue Klapper Preparation Time: 0:15 Preheat oven to 350. In a
large bowl, combine cake mix, yogurt, and egg; beat until smooth. Drop
teaspoonfuls of dough 2 inches apart onto a greased baking sheet. Bake 10
to 12 minutes or until bottoms are lightly browned. Transfer cookies to a
wire rack; ice warm cookies. Store in a single layer in an airtight
container.

Source: Leisure Arts – Quick and Tasty Christmas Gifts.

—–

Cincinnati Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Peanut oil
1 Tablespoon Ground pork, lean
1 Pound Ground beef, lean
4 Onion — chopped
6 Garlic clove — chopped fine
1 Tablespoon Cumin seeds, whole
4 Tablespoons Chili powder, hot
3 Bay leaf — whole
2 Teaspoons Cinnamon
2 Teaspoons Allspice
2 Teaspoons Tabasco
4 Tablespoons Cocoa powder
2 Tablespoons Worcestershire sauce
4 Tablespoons White vinegar
1 Can Pureed tomatoes, 28-ounces
1 Tablespoon Oregano
Salt

Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef,
onions, garlic, cumin seeds, chili powder and bay leaves until the
meat is barely browned and the onions clear. Drain the fat and
discard. Add the remaining ingredients and bring to a simmer. Cook,
covered, for 1 1/2 hours. You may need to add water to the dish as it
cooks. The additional condiments that you may want are cooked
spaghetti, grated Cheddar cheese and chopped onions.

– – – – – – – – – – – – – – – – – –

Title: CASHEW CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

3 x Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 x Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)

* Boned and skinned ** Or bouillon cube dissolved in
water

Slice breasts horizontally into very thin slices and
cut into inch squares. Place on tray. Prepare
vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the
bamboo shoots. Add to tray. Mix soy sauce, cornstarch,
sugar, and salt. Heat 1 tb of oil in skillet over
moderate heat, add all the nuts, and cook 1 minutes
shaking the pan, toasting the nuts lightly. Remove and
reserve. Pour remaining oil in pan, fry chicken
quickly, turning often until it looks opaque. Lower
heat to low. Add pea pods, mushrooms, and broth. Cover
and cook slowly for 2 minutes. Remove cover, add soy
sauce mixture, bamboo shoots, and cook until
thickened, stirring constantly. Simmer uncovered a bit
more and add green onions and nuts and serve
immediately.

—–

Title: West Indies Pepper Pot Soup
Categories: Soups/stews, Beef, Pork/ham
Yield: 8 servings

1/4 lb Salt Pork 2 x Scallions, with some tops *
1 1/2 lb Short Rib of Beef, 3″ pieces 2 tb Salad oil
1 1/2 lb Stew Beef, cut into 2″ cubes 1 x Lg Green Pepper, cleaned
**
12 c Water 10 oz Fresh Spinach, washed,
trimm
1/2 ts Dried Thyme 10 oz Fresh Kale, washed
trimmed
1 1/2 ts Salt 1 cn Okra , drained (15 1/2 oz.)
1/4 ts Pepper 4 x Med Sweet Potatoes, ***
1 x Lg Onion, peeled diced 1 x Lg Tomato, peeled cubed
2 x Cloves Garlic, crushed

* cleaned and sliced
** and chopped
*** peeled and cubed
Put salt pork and short rib pieces in a large kettle; brown ribs on all
sides. Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and
pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any
scum that rises to the top.
While meat is simmering, saute onion, garlic, and scallions in heated oil
in a skillet until tender. Add green pepper and saute 1 minute. Remove
from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle. Continue to cook slowly, covered, about 30
minutes, until vegetables and meat are cooked. Remove from heat and cool
slightly. Take out short ribs and cut off and discard any fat. Cube meat
and return to kettle. Reheat, if necessary.
Serves 8.

—–

Date: Wed, 04 Jan 95 17:21:38 GMT
From: williams@vmark.co.uk (Pete Williams)

Fruit Pudding
————-

This unusual dessert provides a good excuse to bring out the
stove-to-table ware. It came from the back of a packet of prunes, many
years ago, and has been adapted for fatfree cooking.

Ingredients:

Filling:

1 large cooking apple (would work fine with a dessert apple)
1 250-gram packet of ready-to-eat prunes
4 Tbsp sugar
1 cup water
1 tsp lemon juice

Topping:

3/4 cup flour
2 tsp baking powder
pinch salt
1/3 cup skimmed milk, or substitute
2 Tbsp apple sauce
1 Tbsp sugar

Method:

Take a a pan that can go from stove to table; I have an 8-inch diameter
enamelled steel casserole that works well.

Peel, core, and slice the apple. Place it in the pan with the prunes,
sugar, water, and lemon juice. Bring it to a boil.

While it is heating, sift the flour with baking powder and salt, then stir
in the milk and apple sauce. Drop the mixture by teaspoonfuls onto the hot
fruit, then sprinkle with the remaining tablespoonful of sugar.

Cover the pan and simmer for 15 mins. Serve hot.

Aunt Helen’s “Killer” Cobbler

Recipe By : Reader Contest Winner, Sacramento Bee 7/9/97
Serving Size : 6 Preparation Time :0:20
Categories : Dessert Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Topping—
1 cup all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter — softened
—Filling—
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled, — sliced in quarters
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
2 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
lots of vanilla ice cream

Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add
milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.

Next, in a medium saucepan, stir together brown sugar and cornstarch; add
water. Add peaches and blueberries. Cook and stir gently over medium heat
until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter
melts. Pour in an ungreased baking dish and spoon mounds of topping over the
hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and
cinnamon. To avoid spillover in the oven, place baking dish on top of a
cookie sheet. Bake cobbler in a 350°F oven for 35 minutes or until a
toothpick inserted in the crust comes out clean. Serve warm with ice cream,
or if you are feeling frisky, whipped cream. If blueberries are not
available, you can add one additional cup of peaches to the recipe.

– – – – – – – – – – – – – – – – – –

NOTES : According to the author, Marilyn Schiveley, of Folsom, it’s a “killer”
because it’s so good. “It’s to die for,” she said. “My aunt and uncle had a
peach ranch in Colorado back in the 1950’s, and this is a tried and true,
never-fail recipe that gets rave reviews every time.”

Title: Angel Food Ice Cream Cake
Categories: Diabetic, Desserts, Cakes, Kids, Fruits
Yield: 15 Yummy Servings

1 Angel food cake (8 inches)
1/2 Gl Vanilla ice cream (sugar free),
-slightly softened
2 qt Fresh strawberries
Sugar substitute to taste

Cut the cake in half; tear one half into small pieces and set aside.
Cut the other half into 12-14 thin slices; arrange in the bottom of a
wax paper lined 13″ x 9″ x 2″ baking pan, overlapping as needed.
Spread softened ice cream over cake, pressing down to smooth. Gently
press the small cake pieces into the ice cream. Cover and freeze.
Just before serving, slice strawberries and sweeten to taste. Cut
dessert into squares and top with strawberries. Serves 15.

Diabetic Exchanges: One serving (prepared with sugar free ice cream
and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183
calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm
protein, 4 gm fat.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

MMMMM

Almond Persimmon Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
La-Times

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sifted flour
1 1/2 teaspoons Baking soda
1/2 teaspoon Salt
1/2 teaspoon Ground cinnamon
2 Eggs
1 1/4 cups Sugar
1 1/2 cups Sieved persimmon pulp
1/4 cup Butter or margarine — melted
3/4 cup Milk
1 cup Raisins
1/2 cup Chopped almonds
Bottled hard sauce — =OR=- Whipped cream

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat
in sugar. Stir in persimmon pulp and melted butter. Add flour mixture
alternately with milk and beat until smooth. Fold in raisins and
almonds.
Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot
water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard
sauce or cold with whipped cream.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

GLAZE LEMON SQUARES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SQUARES—–
1 c Bisquick
2 tb Powdered Sugar
2 tb Firm Butter or Margarine
3/4 c Sugar
1/3 c Flaked Coconut
1 tb Bisquick (additional)
2 Eggs, lightly beaten
2 tb Fresh Lemon Juice
2 ts Grated Lemon Rind
1 dr Yellow Food Coloring (opt)
—–GLAZE—–
1/2 c Powdered Sugar
1 tb Lemon Juice

Mix the 1 cup of bisquick and powdered sugar, cut in
the margarine. Press in an ungreased 8″ square pan.
Bake in a preheated 350oF oven for 10 minutes until
light brown. Mix all remaining ingredients and pour
over slightly cooled baked layer. Return to oven and
bake another 25 minutes more until set. Loosen edges
while warm. Cool completely and spread with the glaze
(beat together until smooth).

Source: “The Yankee Kitchen” 03-30-93 (#6) [Joyce]

– – – – – – – – – – – – – – – – – –

Crab Casserole Florentine

Recipe By : Dora Guerra/Nitty Gritty Productions
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 packages frozen spinach — chopped drained
1 can cream of mushroom soup, condensed — undiluted
10 ounces white sauce
1 1/4 cups Swiss cheese — shredded
1 tablespoon fresh lemon juice
2 cans crab meat (7 1/2 oz)
1 can waterchestnuts (6 1/2 oz.)
3 tablespoons grated Parmesan cheese

Melt butter. Add spinach and cook until all the liquid has
evaporated. Stir in the cream of mushroom soup. Remove from heat and
set aside. Combine white sauce, cheese, and lemon juice in saucepan.
Cook over medium heat, stirring until cheese melts. Remove cartilage
from crab meat. Add to sauce along with water chestnuts.

In 10″ casserole, layer the spinach and mushroom soup using 1/2 of
the mixture. Top with half of the crab mixture. Repeat layer. Top
with Parmesan. Bake at 300 degrees for 1 hour.

– – – – – – – – – – – – – – – – – –

NOTES : May be prepared 2 days in advance and refrigerated. Increase
baking time 10 minutes.