Title: HIKER BARS
Categories: Usenet
Yield: 1 batch

1/2 c Peanut butter, chunky
1/3 c Butter
2 md Bananas, (mashed)
1/2 c Molasses
1 c Sugar
2 t Vanilla
4 Eggs
1 t Cinnamon
1/4 t Ginger
2/3 c Flour, whole-wheat
1 1/3 c Flour, white
4 c Kellogg’s Special K
-cereal (crushed)
1 t Baking powder
1/4 t Baking soda
1/2 t Salt
6 oz Chocolate chips
1 c Peanuts, salted (chopped)
8 oz Dates, chopped (or fewer)

Preheat oven to 350 degrees F. Then by hand: In a large bowl cream
together peanut butter and butter. Mix in bananas, molasses, sugar and
vanilla. Add eggs, one at a time, beating well after each egg.

Stir in the cereal. Sift together dry ingredients and mix into batter. Add
chips, peanuts and dates. Pour batter into greased 9 x 13 pan. Bake in
preheated 350 degree F. oven for 35 to 45 minutes. Cut into bars.

NOTES:

* Caloric, filling and tasty bars for the trail — These bars give a
flavorful and filling treat along the trail. The recipe came from Ben
Branch of AT T Bell Labs at Columbus (cbdkc1!blb). Yield: 24 to 48 bars.

* If by food processor: Yield: Cream butters in processor. Add cut-up
bananas and blend..

* Add molasses, sugar, vanilla. Blend. Add eggs. Blend.

* Pour batter into large bowl and stir in sifted dry ingredients. Stir in
other ingredients, one at a time. Continue as above.

: Difficulty: easy to moderate.
: Time: 1/2 to 1 hour work; 1 hour waiting.
: Precision: approximate measurement OK.

: John Daleske
: AT T Bell Laboratories, Columbus, Ohio
: {ihnp4,cbosgd,desoto}!cbdkc1!daleske

: Copyright (C) 1986 USENET Community Trust

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Title: TUNA TAPENADE (FGKG27A)
Categories: Salads, Side dish, Fish
Yield: 2 servings

1/2 c Olive oil
1/4 c Capers; (or less)
1 cn Tuna in oil (7oz), drained
1/4 c Lemon juice
1 tb Dark rum
2 Cloves garlic; coarsely
Chopped
1 cn Pitted black olives (8oz)
Fresh ground pepper

Place all ingredients except olive oil) in a food processor and blend
until smooth. Slowly add olive oil. Serve with fresh vegetables.

MMMMM

Title: Spring Salad
Categories: Salads
Yield: 4 servings

1/2 lb Snow peas
6 ea New red skinned potatoes
1 c Frozen sweet corn
2 ea Tomatoes
1 x ———-dressing———-
1 ts Dijon mustard
1 ea Pepper
1 tb Lemon juice
1 ts Honey
1 tb Finely chopped fresh parsley
1/2 lb Mixed green and yellow beans
1/2 lb Carrots
1 c Fresh or frozen peas
4 ea Hard cooked eggs
3 ea Large egg yolks
1 ea Salt
1 1/2 c Saflower oil
1 ea Shallots, finely chopped
1 tb Finely chopped fresh mint

Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15
minutes or until tender. Drain. Place peeled corrots in a saucepan
with enough cold water to cover. Salt lightly, bring to a boil, then
reduce heat and simmer until tender. Drain. Add corn and peas to
small amounts of lightly salted boiling water cook for 3 to 5
minutes. Drain. Place beans, corn and peas on tea towel to drain
while preparing dressing. Peel and seed tomatoes and cut into small
dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and
freshly ground pepper. When mixture begins to thicken, add 2
tablespoons of oil drop by drop, beating well. Thin with a 1/2
teaspoon lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens,
thin by adding up to 2 tablespoons of lemon juice. Stop adding oil
when mayonnaise is desired thickness) Stir in shallots, honey, mint
add parsley. Adjust seasoning. Arrange vegetables on one large
plater or individual plates, and garnish with egg wedges. Thin
mayonnaise with boiling water and lightly coat salad. (Any leftover
mayonnaise can be refridgerated for up to 1 week).

MMMMM

Title: Cheddar Pancakes
Categories: Cheese Quickbreads
Servings: 6

8 oz Cheddar; Md, Grated
3/4 c Dairy Sour Cream
3 ea Egg Yolks, Lg, Beaten
2 tb Unbleached Flour; PLUS
1 ts Unbleached Flour
3/4 ts Salt
1 1/2 ts Thyme
1/2 ts Mustard; Dry
2 tb Butter

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add
the sour cream and egg yolks, mixing well after each addition. Add the
flour salt thyme and dry mustard, which have been mixed well in a separate
bowl or cup. Melt the butter in the skillet over low heat and drop the
batter by tsp into the skillet. Cook over medium heat until lightly
browned on the bottom. Loosen the edges with a spatula, turn and lightly
brown the other side. Serve at once with bacon or pork sausage.

Makes about 2 dozen 3-inch cakes.

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Vegetable Cheese Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can cream-style corn
1 cup chopped, potatoes — peeled
1 cup chopped carrots
1/2 cup chopped onion
1 teaspoon celery seed
1/2 teaspoon black pepper
2 14.5 oz cans vegetable broth — or
chicken broth
1 16 oz jar processed cheese

In Crock-Pot, combine corn, potatoes, carrots, onion, celery seed, and pepper.
Add broth. Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Turn to High if using Low. Stir chees into Crock-Pot. Cover and cook 30 to 6
0 minutes or until cheese is melted and blended. Serve.

– – – – – – – – – – – – – – – – – –

Hot Mulled Cider – Crock-Pot

Recipe By : Rival Crock-Pot Book
Serving Size : 1 Preparation Time :0:00
Categories : Apples Beverages
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Brown Sugar
2 Qt Cider Vinegar
1 Tsp Allspice — whole
1 1/2 Tsp Cloves — whole
2 Sticks Cinnamon
Orange Slices

Put all ingredients in crock-pot. If desired, tie whole spices in cheesecloth
or put in tea strainer. If spices are added loose, strain before serving.
Cvoer; cook on Low 2 to 8 hours. Serve from the crock pot with a ladle.

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Creamy Cauliflower Soup

Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans chicken broth — (14-1/2-ounce)
1 medium head cauliflower separated into flowerets — (about 6 cups)
—
3/4 cup chopped celery — (about 1 large
— stalk)
1/2 cup chopped onion — (about 1 medium)
1 tablespoon lemon juice
2 tablespoons margarine
1/4 cup all-purpose flour
1 1/2 cups low-fat milk
1/8 teaspoon pepper
1 dash ground nutmeg

Heat 1 can broth to boiling in 3-quart saucepan. Stir in cauliflower, celery,
onion and lemon juice. Heat to boiling; reduce heat to medium. Cover and
cook 15 minutes or until tender; do not drain. Carefully pour about half the
cauliflower mixture in blender. Cover and blend until of uniform consistency.
Repeat with remaining cauliflower mixture; reserve. Melt margarine in 3-quart
saucepan over low heat. Stir in flour. Cook, stirring constantly, until
flour is absorbed; remove from heat. Stir in milk and remaining 1 can broth
with wire whisk. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in reserved cauliflower mixture, pepper and nutmeg; heat until
hot.

Posted To Fabfood August 1998~Busted With 2.0

– – – – – – – – – – – – – – – – – –

HERB SEASONING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Garlic powder
1 teaspoon Ground thyme
1 teaspoon Onion powder
1 teaspoon Black pepper
1 teaspoon Ground basil
1 teaspoon Ground parsley
1 teaspoon Ground sage
===Optional===
1 teaspoon Ground marjoram
1 teaspoon Ground mace
1/2 teaspoon Cayenne pepper
1 teaspoon Ground savory

Mix together thoroughly. Use as a salt substitute.
Source: Mrs. Richard Lans, Stamford (Nebr.) Centennial Cookbook Formatted
by: Nancy Filbert; April, 1995

– – – – – – – – – – – – – – – – – –

Date: Thu, 01 Dec 94 12:47:55 EST
From: Redcz@aol.com

Homemade Baking Powder (single acting)

2 measure cream of tarter
1 measure baking soda

Mix together and use immediately.
If you want to mix ahead of time and store no longer
than one month, add 1 measure cornstarch

Note: I use teaspoons for measure amount, but it really depends on how much
you need. The cornstarch will help keep the other ingredients from absorbing
moisture (this is what is used in manufactured baking powder). If you have a
recipe that calls for double acting baking powder, just use twice the amount.

Oh, one more thing, to check and see if the baking powder in your pantry is
still active, stir 1 teaspoon into one-third cup hot water. There should be
immediate vigorous bubbling. If no bubbling or bubbling is sporadic, the
baking powder is past its prime.

Homemade baking powder starts to fizz and release carbon dioxide the minute
it is added to liquid, it is very important that the oven be preheated and
baking pans be ready before mixing batter. Mix quickly and put in oven right
away.

Title: Rosemary Flat Bread
Categories: Polkadot, Lisa, Bread:yeast, Italian
Yield: 2 Loaves

1 tb Dry yeast 1 ts Canola oil
1 tb Sugar Nonstick cooking spray
1 c Warm water 2 tb Margarine
2 1/2 c White flour 1/4 c Fresh rosemary; chopped
1 ts Salt -(or 2 tbsps dried)

Recipe by: Shape May 1995
Preparation Time: 3:00

Place yeast, sugar and water in a large bowl or food processor and
allow the mixture to become bubbly. Mix in 2 c of flour and salt.
Knead for about 10 min or process in food processor for 15 sec until
smooth and elastic; add flour if necessary. Oil a bowl, put dough in
it and cover with a towel. Let dough rise in a warm place for 1 hr,
until doubled.

Punch down dough and divide in half. Let the dough rest for a few
minutes. Coat 2 9-in square cake pans with nonstick spray. Press
dough into pans. Melt margarine. Brush margarine over the tops of
the loaves. Sprinkle rosemary over the loaves and lightly press into
the surface. Let the loaves rise again until doubled, about 45 min.

Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake
for 20 – 25 min, until lightly browned.

Per serving (1/8 loaf): 92 Calories; 2g Fat (19% calories from fat);
2g Protein; 16g Carbohydrate; 0mg Cholesterol; 151mg Sodium

The Chef’s Comments:
“I don’t think I have mentioned this here before, but I have been on a
quest for the past several months to find a way to make the breaad
they serve at the Macaroni Grille. I hate just about everything on
their menu, but the free bread they serve before the meal with the
olive oil is wonderful! I could just sit there and fill up on that
alone. And I have 🙂 Anyway, I’ve bought several foccaccia mixes,
hoping to find one that comes close. Pappa’s Foccaccia is the closest
I’ve come so far, but it’s hard to find. I am on an internet mailing
list (mc-recipe@listserv.sierra.com) for MasterCook recipes, and one
day, THIS came thorugh, completely unsolicited by me:” – Lisa

From: Lisa
Date: 01-10-97 (10:59)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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