Title: Fruit Chili Sauce
Categories: Perserves, Preserves, Heirloom
Yield: 1 Servings

30 Large tomatoes, peeled
6 Onions, peeled
6 Pears, peeled
6 Peaches, peeled
3 Green pepper
3 Sweet red peppers
1 Large bunch celery
4 c Granulated sugar
2 tb Salt
1 qt Cider vinegar
1/2 c Mixed pickling spices (tied
In a bag)

Prepare and chop the vegetables and fruit. Add sugar,
salt, vinegar and spices. Simmer slowly uncovered
until thick – about two hours. Discard spices and
pour into sterlized jars and seal. Source: Heritage
Recipes ch.

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Title: Bubble Cake
Categories:
Yield: 8 Servings

1 c Scalded milk
1/2 c Sugar
1/2 c Oil
1 Salt
2 pk Yeast
2 Eggs
4 1/2 c Flour
1 Butter; melted
1 c Sugar
1 Cinnamon
3/4 c Chopped pecans

Recipe by: 1982 BAKE: 350° 45 mins

Mix milk, sugar, oil and salt together. Cool to lukewarm. Add yeast and
eggs. Mix well. Add flour. Mix together and knead till smooth. Put in
greased bowl, cover and let rise till double (about 1 to 1-1/2 hours).
Punch down and let stand 10 mins. Mix sugar and cinnamon together. Pinch
off small balls of dough, dip in butter and roll in sugar mixture. Place
in well-greased tube pan in staggered rows and layers. Sprinkle nuts
between layers and on top. Let rise till double (about 1 to 1-1/2 hours.)

Bake for 45 mins.

ORIGINATOR ? SUBMITTER Grace Wagner (wgmm@citynet.net) DATE 11/10/96

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Title: ITALIAN PISTACHIO PILAF
Categories: Main dish, Side dish
Yield: 13 portions

3 1/2 c Water
1 c White Basmati Rice
— (Arrowhead Mills)
1/2 ts Salt (optional)
1 c Diced onions
1 c Diced red bell pepper
3 tb Olive oil
2 tb Fresh chopped garlic
2 c Flaked Seitan*
2 ts Salt (optional)
1 ts Ground black pepper (opt.)
3 tb Ground fennel
1 c Sliced scallions
1 c Chopped pistachios

Prep time: 45 minutes

Bring water to simmer. Add 1/2 teaspoon salt and
simmer for 10 minutes. Cover pot and turn off heat.
Let sit until cooked (about 5 minutes.)

Saute onions, bell peppers, garlic, Seitan, salt,
fennel, and black pepper in olive oil until soft
(about 10 minutes on medium heat). Add rice,
scallions and pistachios. Serve hot with a vegetable
as a light meal.

*NOTE: The word “flaked” refers to a style of cut in
which the food medium is thinly sliced at a 45 degree
angle.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Beef Stew~ Pressure Cooked
Categories: Meats, P cooker
Yield: 6 servings

—–INGREDIENTS—–
1 tb Shortening
1 lb 1-in Cubed Stew Beef
1 lg Onion; sliced
1/2 c Water
4 sm Peeled Potatoes
1 pk Frozen Peas
1 sm Carrot; chunked
1 cn (15 oz) Stewed Tomatoes
1 1/2 ts My Seasoning (follows)

A VERY QUICK AND EASY STEW RECIPE

Heat the cooker. Add shortening. Brown the meat. Add the vegetables,
stewed tomatoes, and water, and place over the meat.

Close the cover securely. Place pressure regulator on vent pipe and
cook 10-12 minutes with pressure regulator rocking slowly. Cool
cooker at once. If desired, make a paste of 1 tablespoon flour and
1/4 cup of water and stir into stew to thicken.

Another method of preparing stew is to cook the meat separately 8-10
minutes, then add the vegetables and cook 5 more minutes with the
presure regulator rocking slowly.

My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part
black pepper. Mix well before measuring and adding to the recipe.

Deidre Anne Penrod, Prodigy Food Wine Board

MMMMM

Lollipop Cookies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Cookie mix — * see note
14 Wooden skewers — or sticks
Sugar
Raisins
Dried fruit

Recipe by: Jo Merrill * Use a sugar or peanut butter cookie mix, the
size for 3 dozen. Prepare cookie dough and cookie sheet according to
package directions, or make your own dough using a recipe that will
give you a stiff dough but not too much shortening in the recipe. With
too much shortening the cookies tend to crumble easily. Roll dough
with your hands into 1 1/2 inch balls. Place about 2 inches apart on
cookie sheet. Insert wooden stick halfway into each ball of
dough. Dip bottom of a glass into sugar and use to flatten
cookies. Decorate as desired using raisins and bits of snipped dried
fruit. Bake at time and temperature on mix. Remove to wire rack to
cook complete l y.

Jo Merrill recipe from Sylvia on GEnie (nickname Cookie-Lady).

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Title: Peanut Butterscotch Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Butter softened 1 ts Baking soda
3/4 c Packed brown sugar 1 c Salted peanuts
1/2 c Chunky peanut butter 6 oz Semi-sweet chocolate chips
2 Eggs 6 oz (or) butterscotch chips
1 1/2 c Flour

1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking
soda and blend well. Add peanuts and chips. Mix just until blended. 2.
Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet.
3. Bake 9-12 minutes or until golden brown. Remove right away from cookie
sheet and cool on wire rack. from: _Cookiemania_

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Second Time Around Veal Stew “Normandy Style”

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 Granny Smith apple, — peeled, cored cut into 1/2"=
dic
1/2 cup apple cider
1/2 veal stew from above
4 kirby cucumbers, — seeded diced into 3/4″ cross=
piece
1/4 cup cream, — optional

Saute apple in butter until almost tender. Add the apple cider and reduce
until almost entirely absorbed by the apples. Add the veal stew and cream
and bring to a simmer. Set the cucumbers on the top, cover and steam for a
minute or so just to heat through. Adjust the seasoning.

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Title: Pecan Pie
Categories: D/g, Dessert, Pie
Yield: 6 servings

1 c Sugar
1/2 c Dark corn syrup (KARO)
-(not pancake syrup)
1/4 c Butter, melted
3 Eggs, well beaten
1 c Pecans
1 Unbaked regular size (not
-deep dish) pie crust

Combine sugar, corn syrup, and melted butter in medium size bowl

Add beaten eggs and pecans to sugar mixture.

Mix thoroughly.

Pour mixture into pie shell

Bake 375 degrees 45-50 min

Cool on rack

Serves 8

Courtesy of Dale Gail Shipp, Columbia Md. Converted=
by
MMCONV vers. 1.50

MMMMM

Title: Cookies Made From Cake Mix
Categories: Cookies
Yield: 1 servings

1 pk Cake mix
If wanted one can add raisin
Nuts or coconut
2 Eggs
1/2 c Vegetable oil

Mix all ingredients well, and using a teaspoon, drop spoonfuls of batter
on an ungreased cookie sheet 2″ apart. Bake at 350 degrees 8 to 10
minutes. Cool.

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CHOCOLATE FONDUE A LA CHALET SUISSE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3-oz bars Toblerone
1/2 c Light or heavy cream
2 tb Kirsch, brandy or Cointreau

Break the Toblerone into separate triangular pieces.
Combine all the ingredients in a saucepan or small
chafing dish. Stir over *low* heat until the
chocolate is melted and smooth. Serve in a chafing
dish over low heat.
For dunkables, serve each person a plate with one, or
a combination, of the following:
Angelfood cake, or ladyfingers, cut in chunks
Orange or tangerine slides, strawberries, bananas
Profiteroles of puff pastry

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