Title: SUNDAE BROWNIE PIE
Categories: Desserts, Pies
Yield: 1 servings

1 9-inch pie crust, unbaked
2 Eggs
1 c Sugar
1 ts Vanilla extract
1/2 c Hershey Semi-sweet chips
1/2 c Reese’s Peanut Butter Chips
1/2 c Butter, melted
1/2 c Flour, all purpose
1/3 c Hershey’s Cocoa
1/2 c Nuts, chopped
Ice Cream
Hershey’s Chocolate Topping
1/4 ts Salt
Hershey’s Kisses Milk Choc.

Heat oven to 375 degrees F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in large
bowl, beat eggs; stir in sugar and butter. Stir together flour, cocoa and
salt; add to butter mixture. Stir in vanilla, chocoalte chips, peanut
butter chips and nuts. Pour into pie crust; return to oven. Bake
additional 25 to 30 minutes or until almost set. (Pie will not test done in
center.) Serve warm or cool with ice cream; drizzle with topping. Garnish
with KISS. 8 to 10 servings.

—–

CLAM CHOWDER WITH PASTA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Joe JPMD44A Comiskey
1/4 cup Olive oil
3 tablespoons Parsley, fresh — chopped
4 Garlic clove — finely chopped
2 Green onion — tops and all
finely chopped
1 Red chile, small — seeded and
finely chopped
1 pound Clams, fresh; shucked — drained and chopped
1 can Tomato — imported pear-shaped
(28-ounce can) — drained
1/2 cup Dry white wine
1 cup Ditalini — uncooked
(thimble-shaped pasta)
8 cups -Water
1/2 teaspoon -Black pepper
1 1/2 teaspoons -Salt

Heat oil in a 4-quart Dutch oven over medium-high heat. Sauté parsley,
garlic, onions and chile in oil.
Stir in clams. Cover and cook for 5 minutes. Process tomatoes in food
processor or blender until finely chopped. Stir tomatoes, water, wine,
salt and pepper into clams. Heat to boiling. Reduce heat. Cover and
simmer for 40 minutes, stirring occasionally. Stir in ditalini. Cover and
cook for 10 minutes or until ditalini are tender.

^^^^^^^^^^ Even those who are not enthusiastic chowder lovers will enjoy
this version pepped up with chile and wine.
Source: BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES Downloaded from *P
COOKBOOK SHELF on 10/20/1992
Formatted for M-M 10/22/1992 by Mr. Mad

– – – – – – – – – – – – – – – – – –

Title: Silvia’s Shrimp Creole
Categories: cajun, main dish, seafood
Yield: Serves 18-20

2 margarine
3 lg bell peppers; chopped
3 lg onions; chopped
1 bn celery; chopped
2 tomatoes; mashed
3 garlic; minced
1 bay leaf
1-1/2 ts oregano
3 tb sugar
2 louisiana brand gumbo mix;
-dissolved in 1 c. water
4 lb shrimp; cleaned and deveined
6 c rice; cooked

Saute first 10 ingredients together in a large pot. Simmer for 1 hour
and
45 minutes, uncovered. Add shrimp and cook 10 minutes more. Serve over

steamed rice. Serves 18-20.

—–

Title: DARTMOUTH CRAB AND LOBSTER SALAD
Categories: Seafood, Salads, Victoria
Yield: 4 servings

8 oz Cooked, shelled, crabmeat
8 oz Cooked, shelled, sliced –
Lobster tail
1 ds Lemon juice
1 pn Salt and pepper to taste
Fennel and orange salad:
2 lg Navel oranges
1 md Fresh fennel
1 tb Olive oil
1 pn Salt and pepper to taste
Courchamps Sauce:
2/3 c Flaked cooked crabmeat
2 tb Lemon juice
4 ts Anisette or dry white wine
2 ts Chopped fresh parsley
2 ts Chopped fresh tarragon
Or
1/2 ts Dried tarragon
2 ts Soy sauce
2 ts Dijon mustard
1/4 c Olive oil
1 ds Salt and pepper to taste
Garnish:
1 bn Italian parsley, fennel –
Sprigs, and lemon wedges

In medium bowl, combine lump crabmeat and lobster.
Season to taste with lemon juice, salt and pepper,
tossing gently to mix. Cover and refrigerate.
Fennel and Orange Salad:
Using a vegetable peeler, remove 1/4 of the zest from
1 orange. Cut in very fine julienne strips. Blanch
in small pan of boiling water 5 minutes. Drain and
set aside in medium bowl. Peel oranges. Section
oranges into same bowl, then squeeze in juice from
membranes. Set aside. Trim fennel, reserving tops.
Remove tough outer layers of fennel bulb. Cut fennel
bulb in thin slices. Add to orange mixture. Chop 1
teaspoon feathery fennel tops and add to salad.
Drizzle with 1 tablespoon olive oil. Add salt and
pepper to taste. Cover and refrigerate.
Courchamps Sauce:
In blender, combine flaked crab, lemon juice,
anisette, chopped parsley, tarragon, soy sauce, and
mustard. Blend until pureed. With blender running,
gradually add 1/4 cup olive oil in a thin stream until
blended. Stir in salt and pepper to taste. To serve:
On each of 4 serving plates, arrange mounds of crab
salad and fennel salad. Garnish with sauce, Italian
parsley, fennel sprigs, and lemon wedges.

—–

Title: JADE SCALLOPS B1
Categories: Chinese, Fish, Side dish
Yield: 6 servings

1 lb Scallops
– (cut in half if large)
– soaked in water, dried
1 Egg white
Salt pepper; to taste
1 ts Cornstarch
3 c Oil; plus…
1 ts Oil, or more
1/2 c -Canned baby corn, or up to
1 c Canned baby corn
1/2 c Stringed snow peas
1/2 c Sliced water chestnuts
1 c Chunked bok choy
1 Carrot; very thinly sliced
-(optional)
2 Garlic cloves; chopped
1 sl Ginger; chopped
1 c Chicken broth
1 tb Dry sherry
2 ts Cornstarch; dissolved in…
1 tb Water

Marinate scallops for 1 hr. in egg white, salt,
pepper, cornstarch 1-2 tsp. oil. Heat wok hot dry.
When hot, add 3 cups oil. When it’s just beginning to
smoke, add scallops, stirring so they separate. After
1-2 minutes, drain them through colander, reserving
2-3 tbs. oil. Return reserved oil to wok, add all
vegetables, stir-frying or flipping the wok 2-3
minutes. Drain again, reserving 1 tbs. oil. Again,
return reserved oil to wok. Stir-fry garlic ginger
several seconds add chicken broth, dry sherry, salt,
pepper cornstarch mixture. When it thickens, return
scallops vegetables to wok allow them to become
hot. Serve.

Note: Make sure all sand is removed from scallops so
they are not gritty. Make certain cooking oil is fresh
so scallops remain white.

Temperature (s): HOT Effort: AVERAGE Time: 01:30
Source: MING’S Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN-FU

—–

Title: Soft Lemonade Cookies
Categories: Cookies
Yield: 72 servings

1 c Butter or margarine;
-softened
1 c Sugar
2 Eggs
3 c Unbleached flour
1 ts Baking soda
6 oz Frozen lemonade concentrate
— thawed and divided
Additional sugar

Recipe by: May 1996
Preparation Time: 1:30
In a mixing bowl, cream butter and sugar; add eggs. Combine flour and
baking
soda; add to the creamed mixture alternately with 1/3 cup of lemonade
concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased
baking
sheets.

Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade
concentrate; sprinkle with additional sugar. Cool.

Yield: Approximately 6 dozen.

Original recipe by Margo Neuhauser in .
Formatted by Ilene Warfield.

—–

FALAFEL 2

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chickpeas, cooked
1/2 c Parsley
1/4 c Tahini
2 Garlic cloves, minced
1/4 c Dried milk
1 Beaten egg
1/2 ts Dry mustard
1 t Cumin
1/2 ts Chili powder
Celery salt to taste
Salt pepper to taste
1 t Soy sauce
Oil as needed

Preheat oven to 350F. Puree beans parsley in a
blender. Put in a bowl add the other ingredients
except the oil. Mix well spoon onto a baking sheet.
Flatten each patty brush with oil. Bake until
crusty golden, about 15 minutes.

This can be re-heated once cooked by frying in hot oil
with some seasonings in the oil.

– – – – – – – – – – – – – – – – – –

JENELL MCKINNEY’S SQUASH RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Salt
8 c Squash, chopped
1 c Chopped onion
1 c Chopped green pepper
1 c Chopped green tomato
2 c Vinegar
2 1/2 c Sugar
1 t Mustard seed
1 t Celery seed

Sprinkle salt over vegetables. Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10
minutes. Place in sterilized jars and seal.

– – – – – – – – – – – – – – – – – –

SPINACH DIP #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sour cream
4 sm Green onion chopped
1 pk Frozen spinach finely
Chopped and drained
1 sm Can water chestnuts fine
Chopped
1 c Mayonnaise
1 pk Knorrs soup mix
1 Round loaf unsliced
Pumpernickle bread

Combine above ingredients and chill. Tear out center of bread for dip
pieces. Fill center with dip and serve.

– – – – – – – – – – – – – – – – – –

Title: Garlic Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 nice folks

4 lg Pink potatoes 6 tb Margarine;
6 tb Butter; 3 cl Garlic
-=OR=- Salt pepper to taste

Peel potatoes. Gently boil salted water until barly tender. Drain.
Put drained potatoes back into pan and shake over heat until they
appear to have flours on the outside. Cool and thinly slice. Melt
butter in large skillet. Add garlic through press. Season with salt
and pepper. Add potatoes to skillet. Turn them about in the butter
then press together to form a large flat cake. Cover slow heat.
Turn the whole mass with a spatula fairly frequently until a nice
brown crust has formed. Serve hot. Makes 6 servings.
Food Exchanges per servings: 1 STARCH/BREAD EXCHANCE + 1 FAT EXCHANGE
(If you make the potatoes medium which would about 1/2 cup for
Starch/bread exchange cut back on the oil by using a pan spray and
use 1 fat exchange per serving. This is really a dish that Bert would
enjoy).

Vegetable Cookbook by Paul Mayer and Nitty Gritty Productions

MMMMM