Title: Chocolate Filled Eggs
Categories: Candies
Yield: 8 servings

-Robbie Shelton XXXJ77A
8 oz Dark Couverture Chocolate
8 lg Eggs
1 c Heavy Cream
1/2 Stick Butter
1/2 c Hazelnut Chocolate Spread
-(Nutella)

To prepare the eggs, allow them to warm to room temperatures, wash and
shake each one well. With a sharp knife, remove a small piece of sh
ell from one end and puncture the other end of each egg with a
needle. Remove the yolks and whites by blowing through the small
hole. Rinse the shells with water and allow to dry. Place them,
large hole up, in an empty egg carton.

Cut the chocolate into small pieces. Bring the heavy cream to the
boiling point in a saucepan, add the chocolate and stir with a whisk
until the chocolate is melted and well blended. Remove from the heat
and add the butter and hazelnut chocolate spread. Whisk until
blended.

Using a small funnel, pour the filling, while still warm, into the egg
shells and refrigerate.

Serve the eggs in egg cups.

This recipe is from Salt and Pepper Publications “Chocolate The French
Way..”

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KENTUCKY HAM ‘N’ ANGEL BISCUITS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
2 c BUTTERMILK
1 tb BAKING SODA
3 tb SUGAR
3 lb COOKED COUNTRY HAM
— ——————————————
~————- ~– COMBINE THE YEAST
LET STAND FOR 5 MINUTES. ADD BUTTERMILK
COMBINE FLOUR, SODA AND SALT. CUT IN
PASTRY BLENDER UNTIL MIXTURE RESEMBLES
ADD BUTTERMILK MIXTURE STIRRING WITH A
INGREDIENTS ARE MOISTENED. TURN BISCUIT
A LIGHTLY FLOURED BOARD AND KNEAD
TIMES. ROLL OUT TO A THICKNESS OF 1/3
3/4 BIS UIT CUTTER. PLACE ON LIGHTLY GREASED
SHEET. BAKE FOR 8 TO 10 MINUTES AT 400
GOLDEN BROWN. TO SERVE: SPLIT BISCUITS
WITH HAM SLICES TO FORM A SMALL NOTE:
COOLED AND WRAPPED AND FROZEN FOR USE
1/2 c WARM WATER (110 DEG F.)
4 1/2 c FLOUR
1 t SALT
3/4 c SHORTENING
COOKED AND THINLY SLICED. — ¥
—-
AND WARM WATER.
AND SET ASIDE.
SHORTENING WITH A
COARSE MEAL.
FORK UNTIL DRY
DOUGH OUT ONTO
LIGHTLY FOUR OR FIVE
INCH; CUT WITH 1
BAKING
DEG F. OR UNTIL
IN HALF, FILL
BISCUITS CAN BE
AT A LATER

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STICKY ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oranges
1/4 c Honey
2 c Flour
1/2 c Uncooked oatmeal
-(not instant)
1 tb Baking powder
1 t Salt
1/2 c Sugar
2 Eggs — slightly beaten
2/3 c Milk
5 1/2 tb Butter — melted

PREHEAT OVEN TO 400F. Either grease the muffin pans or
line them with paper baking cups. Using the small side
of the grater, grate the rind from the oranges,
removing only the bright orange part, and set aside.
With a small, sharp knife, remove all the remaining
peel and, if necessary, trim the oranges all around so
that the slices will fit into the bottom of your
muffin pans. Cut the oranges into slices about
1/4-inch thick, pick out all the seeds and set the
slices aside. Put about 1 teaspoon honey in the bottom
of each muffin cup, and place an orange slice on top.
Combine the flour, oatmeal, baking powder, salt and
sugar in a large mixing bowl, and stir with a fork or
wire whisk to mix. Add the reserved grated orange
rind, the eggs, milk, and melted butter, and stir just
until mixed. Spoon the batter over the orange slices,
filling each cup about 2/3 full. Bake for 15-to-20
minutes, or until a toothpick inserted in the center
of a muffin comes out clean. Remove from the oven and
serve warm.

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Smooth And Spicy Boursin Cheese Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Dips
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter — Softened
1 cup Cream Cheese — Softened
1 each Garlic Clove — CrushedIn Press
2 teaspoons White Onion — Finely Minced
1 teaspoon Italian Seasoning
2 tablespoons Milk
2 tablespoons Walnuts — Minced

Cream the butter and cream cheese together by hand and then blend in the
garlic.
Blend until almost smooth.
Add the onion and Italian seasoning mixing well.
Blend in the milk and then blend in the walnuts.
Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4
cups
of dip.
SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail
Rye Bread, Dried Fruit

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Pepper Jelly

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

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

3/4 c Bell peppers,ground

1/4 c Hot peppers,ground

1 1/2 c White vinegar

6 c Sugar

1 c Liquid fruit pectin

1. Combine peppers, vinegar and sugar.

2. Bring to a hard boil; boil 1 minute, then add liquid fruit pectin and

few drops green food coloring.

3. Return to a boil; boil 1 minute.

4. Pour into hot sterilized jars; seal with paraffin.

NOTE: A few drops hot pepper sauce can be added to jelly during cooking for

a even zippier version.

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PITA OF GREENS, HERBS EGGS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
2 lb Fresh greens *
Salt (see note at end)
1/2 bn Fresh parsley — chopped
1/2 bn Fresh dill — chopped
1 Handful fresh chervil — chop.
1/4 c Butter or margarine
1 bn Scallions — chopped
1/2 ts Ground allspice
1/2 ts Ground cinnamon
1/2 ts Nutmeg
2 ts Granulated sugar
Salt freshly ground pepper
5 Eggs — lightly beaten
1 c Crumbled feta cheese
1/2 c Milk, or more
1/2 c Butter (optional) — melted
12 Commercial filo sheets

Traditional and individualistic. Village women learn
to gather tender, young greens from their rocky
surroundings, which ironically produce the most
beautiful wild flowers and delicious greens. When
greens are bought in the markets, spinach is the most
frequently substituted. Cretans combine dandelions
and spinach. This recipe is written as recipes are
spoken in Greece, in the warm first-person plural.

*Note: Suggested greens are: Spinach, dandelions,
chicory, endive or any other fresh greens.

First we wash the spinach, trim coarse ends, drain,
chop, sprinkle with salt, and squeeze until all liquid
has been drained. Now we combine the spinach in a
large bowl with the parsley, dill, and chervil and mix
thoroughly. Allowing the greens to stand while
heating the 1/4 cup butte in a large frying pan, we
add the scallions to the butter and saute them until
the white parts are translucent. Continuing to cook
over medium heat, we add the greens, the spices,
sugar, and enough salt and pepper for seasoning,
careful to allow for additional salt in the feta,
which will be added later. We partially cover the pan
and simmer for 20 minutes, or until all the liquid has
been absorbed, then we remove it from the heat and
cool the mixture in a large bowl. Now we add the
eggs, feta, and enough milk to saturate the greens,
mix, and assemble the pita as follows:

Butter a 15 x 11 x 2-inch baking pan. Spread 6 filo
sheets, brushing each with melted butter. Pour in the
filling, spreading evenly. Cover with the remaining
filo sheets, brushing each with butter. Flute the
edges and brush top with butter. Using a sharp knife,
score the top 3 filo sheets into square or diamond
shapes. Bake for 45 minutes in a moderate oven (350
F) and allow to cool slightly before slicing and
serving it warm.

Note: You may eliminate the salting of the spinach by
panning it, cooking over very low heat until the
leaves wilt, and then draining it thoroughly.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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HOBGOBLIN STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Halloween Kids
Main Dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
1 1/2 ts Salt
1/8 ts Pepper
1 lb Beef stew meat
3 tb Vegetable oil
1/4 c Chopped onion
3 c Water
1/2 ts Garlic powder
1 t Thyme
1 t Coriander
2 Potatoes — peeled and cubed
6 Carrots — peeled and sliced
-into rounds
1 c Frozen peas — thawed
1/2 c Evaporated milk

Preparation time: 20 minutes
Cooking time: 1 hour, 20 minutes
Utensils: Measuring cups and spoons, utility knife,
plate, saucepan with cover, mixing spoon, can opener.

On plate, combine flour, salt and pepper; set aside.
Cut meat into bite-size cubes, then roll in flour
mixture to coat. Reserve flour mixture.

Heat vegetable oil in saucepan set on stove top over
medium-low heat. Add meat and brown, stirring
occasionally with mixing spoon, then sprinkle in
remaining flour mixture. Add onion; cook until limp.
Add water, garlic powder, thyme and coriander; bring
to boil. Cover and cook over low heat 1 hour.

After 1 hour, add potatoes, carrots and additional
water as needed. Cover and cook 10 minutes. Add peas
and continue to cook about 5 minutes or until
vegetables are tender. Stir in evaporated milk. Heat
through, but do not boil.

To serve, pour into hollowed-out pumpkin shell
decorated to look like a spooky jack-o’-lantern.

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Chocolate Crinkle Cookies

Recipe By : Laurel Wellman
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Christmas
Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1/4 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup brown sugar
3/4 cup butter or shortening
1 egg
1/4 cup corn syrup

Mix flour, cocoa, baking soda, and salt. Set aside. Cream sugar, shortening
and egg thoroughly. Blend in corn syrup. Add blended dry ingredients. Mix
well. Shape dough into 1″ balls. Dip half of each ball in water, then in
granulated sugar. Place balls sugar side up on ungreased baking sheets.
Bake at 350 for 12-15 minutes. Remove from baking sheets immediately.
Makes about 3 1/2 dozen.

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NOTES : From: rec.food.recipes 11/29/95

Title: EASY BAKED BEANS
Categories: Beans
Yield: 5 Servings

3 tb EDEN Extra Virgin Olive Oil
1 lg Onion; chopped
3 Cloves garlic; pressed
15 oz Can EDEN Kidney Beans
-OR- Pinto or Navy Beans
1/2 c EDEN Crushed Tomatoes
1 tb EDEN Barley Malt
1 tb EDEN Shoyu (to taste)
1 tb EDEN Hot Mustard

Heat oil and saute onion and garlic. Place in a casserole dish with
remaining ingredients. Bake covered at 350 F for 20-30 minutes.

Prep Time: 10 Minutes Cooking Time: 25 Minutes

Per serving: 182 Calories; 9g Fat (42% calories from fat); 6g
Protein; 20g Carbohydrate; 0mg Cholesterol; 366mg Sodium

Copyright 1994 Eden Foods, Inc.

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TEMPEH PAPRIKAS WITH TAHINI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Hungarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sesame oil, toasted
2 lg Onions, chopped
2 tb Hungarian paprika
2 c Vegetable stock
2 tb Dark miso
1 lb Tempeh, cut to 32 triangles
1 t Soy sauce
1 tb Cider vinegar
4 tb Tahini
Chopped scallions to garnish

Pre-heat oven to 300F. Heat oil in large skillet.
Saute onions paprika till golden. Add 1 1/2 cups
stock miso. Bring to a boil. Add tempeh, reduce
heat simmer 35 to 40 minutes. Blend soy sauce,
vinegar tahini with remaining stock. Add to the
skillet, stirring as it thickens. Be careful not to
let it boil.

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