Witch’s Brew **

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
36 ounces Unsweet apple juice concent — thaw, undiluted
5 cups Water
4 cups Vodka — can use water instea
1/2 cup Lime juice
1/2 gallon Lime sherbet — softened
8 cups Club soda — chilled

Combine apple juice, water, vodka, and lime juice in a large bowl. Cover and
chill. Just before serving, spoon sherbet into a large punch bowl; slowly pour
apple juice mixture and club soda over sherbet, stirring gently.

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FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy Beans — Dried
8 c Water
3 c Beef Broth
1 ea Carrot — Chopped
1 ea Celery Stalk — Chopped
4 ea Bacon — Strips, Cubed
2 ea Onions — Small, Chopped
1 t Salt
1/4 ts Pepper — White
6 ea Frankfurters, Sliced *
2 tb Parsley — Chopped

* Note: Use the real Frankfurters in this recipe and
not the hot dogs!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Soak beans overnight. In a 3-quart
saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan
cook the bacon until transparent. Add the onions;
cook until golden. Set aside. Mash soup through a
sieve or food mill. Return to pan and add the bacon
onion mixture, salt and pepper. Add frankfurters;
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.

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Title: Jason’s broccoli lasagne
Categories: Main dish, Pasta
Yield: 8 servings

2 cn (10oz) Broccoli soup
1 pk (10oz) Frozen chopped broc
4 T Cooking oil
3 Carrots, thinly sliced
1 Large onion, diced
3/4 lb Mushrooms, sliced
12 Lasagne noodles
1 lb Mozzarella, grated
15 oz Ricotta
2 Eggs
1/2 c Parmesan cheese

Heat soup with broccoli until broccoli is thawed. Cook carrots and onions
in 1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water
and cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3
Tbsp oil, cook mushrooms until moisture is gone. Stir in carrot mixture.
Mix cheeses and eggs. Set oven to 375F.
Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese
mixture, all of carrot mixture, 1/2 remaining sauce, remaining noodles,
cheese and sauce. Cook for 45 minutes.

—–

Title: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/4 c All-purpose flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract 24 sm Reese’s Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add
brown sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 – 1/2 cup) and baking soda. Blend thoroughly.
Add enough extra flour so that you can shape dough into balls,
slightly larger than 1-inch. Press a Peanut Butter Cup into each
ball, covering the cup completely, and place on an ungreased baking
sheet.

Flatten with a fork, bake about 10 – 15 minutes or until lightly
browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and
Martha Traina

The Chef’s Comments:
“These cookies are a first-time try. I had a recipe from someone at
work, but I accidentally left it there. So I found another recipe and
adapted it. They’re yummy!!” – Lisa

From: Lisa
Date: 11-10-96 (10:06)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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CANNED FOODS FOR SPECIAL DIETS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

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

The cost of commercially canned special diet food
often prompts interest in preparing these products at
home. Some low-sugar and low-salt foods may be easily
and safely canned at home. However the color, flavor
and texture of these foods may be different than
expected and be less acceptable.

CANNING WITHOUT SUGAR

In canning regular fruits without sugar, it is very
important to select fully ripe but firm fruits of the
best quality. Prepare these as described for hot-packs
for each fruit, but use water or regular unsweetened
fruit juices instead of sugar syrup. (For more
information see additional publications for individual
fruits.) Juice made from the fruit being canned is
best. Blends of unsweetened apple, pineapple, and
white grape juice are also good for filling over solid
fruit pieces. Adjust headspaces and lids and use the
processing recommendations given for regular fruits.
Add sugar substitutes, if desired, when serving.

CANNING WITHOUT SALT (REDUCED SODIUM)

To can tomatoes, vegetables, meats, poultry, and
seafood, follow the normal procedures for canning, but
omit the salt. In these products, salt seasons the
food but is not necessary to ensure its safety. Add
salt substitutes, if desired, when serving.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: Snickers Pie Part 2 or 2
Categories: Pie, Dessert
Yield: 12 Servings

<<---Part 2, Continued---->>
<<-------Text Only-------->>

Pour fudge mixture into crust. Bake until almost set and tester inserted
into center comes out with moist batter still attached, covering crust with
foil if browning too quickly, about 17 min. Cool on rack 10 min. Arrange
Snickers bar pieces evenly over fudge layer.

FOR CREAM CHEESE LAYER: Using electric mixer, beat cream cheese and sugar
in medium bowl until smooth. Add egg and vanilla and beat just until
smooth. Carefully spread mixture in pie. Bake until cream cheese layer is
set. (ab. 15 min.) Cool pie on rack

Stir milk chocolate and cream in top of double boiler set over simmering
water just until melted and smooth. Remove from heat. Dip spoon into melted
milk chocolate mixture and drizzle chocolate decoratively over top of pie.
Refrigerate until well chilled. (Can be prepared 3 days ahead. Cover
loosely with foil and refrigerate.) Serve cold.

Reposted for you by: Bill Webster

—–

Title: PEACH MELBA (PRODIGY)
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

1/2 c Part-skim ricotta cheese;
2 ts Sweetneer (equiv);
1 ts Vanilla
1/2 c Sliced peaches;(canned)
-=OR=-
1 md Ripe peach; peel+slice
2 ts Reduced cal raspberryjam;

In a small bowl, combine ricotta cheese, sweetner and
vanilla. Mix well with frok or spoon. Spoon peaches
over cheese. Spoon raspberry spread over peaches. From
*Prodigy’s Food and Wine Bulletin Board

—–

Title: HAMBURGER HASH
Categories: Meats, Casseroles
Yield: 4 Servings

1.50 lb Ground beef
6.00 md Potatoes
1.00 md Onion
Salt and pepper

Brown ground beef in saucepan. Pour off excess grease. Add potatoes
that have been cubed. Add enough water to cover potatoes and meat.
Put onion in whole so that it may be lifted out when pototes cook
done. Salt and pepper to taste. Randy Rigg

MMMMM

Sweet Yogurt Dressing (Lf)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Dressings
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Plain, nonfat yogurt
1/4 cup Raisins — (golden are nice)
1/4 cup Chopped nuts; (walnuts — pecans, or other)
1 1/2 tablespoons Honey
—–PER 2 TBLSPOONS—–
*cals
*gm dietary fiber
*gm fat
*mg sodium

Mix all ingredients, and chill overnight. Serve cold.
Makes about 1.5 cups. Author’s Note: Fresh chopped fruit becomes a special
salad or a light dessert with this dressing.

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Stuffed Zucchini

Recipe By : , 95/06-07
Serving Size : 8 Preparation Time :0:45
Categories : Beef (Hamburger)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds lean ground beef
1 large onion — chopped
1 large green pepper — chopped
1 jalapeno pepper — chopped
1 jalapeno pepper — minced
1 1/4 cups soft bread crumbs
1 egg — beaten
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans tomato sauce — divided, 8 ounce
2 medium tomatoes — coarsely chopped
4 medium zucchini
2 cups mozzarella cheese — shredded

In a large bowl, combine the first 11 ingredients and one can of tomato
sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop
out seeds. Fill with meat mixture; place into two 9 x 13 baking dishes.
Spoon remaining tomato sauce over each. Bake uncovered at 375 for 45
minutes or until the zucchini is tender. Sprinkle with the cheese
during the last few minutes of baking.
MCII by SUSAN KLAPPER (KCXJ08A) (D/l from Prodigy FOOD SOFTWARE on
06/01/95)

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