No-Bake Marshmallow-Chip Clusters

Recipe By : Family Circle, Sept 15/98
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Squares No-Bake/Cook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp unsalted butter
4 1/4 cups mini marshmallows — divided
1 tsp vanilla
3/4 cup chopped roasted peanuts
1/2 cup raisins
1 1/2 cups broken-up pretzels — preferably unsalted
1 cup semisweet chocolate chips

1. In saucepan, melt butter. Stir in 3-1/4 cups marshmallows until melted. O
ff heat, add vanilla.

2. In large bowl, mix together peanuts, raisins and pretzels. Add marshmallow
mixture and stir to coat. Let cool slightly and add remaining marshmallows an
d chocolate chips.

3. Spray hands with cooking spray and roll mixture into haystacks or ball-shap
es and place on waxed paper lined baking sheets. Chill until set.

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NOTES : Make sure to use unsalted pretzels! Salt bits on regular ones are not
really pleasant in this cookie. These are very ooey and gooey and would be gre
at for kids.

CALDO GALLEGO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium sized white beans
2 1/2 qt Water
1/2 lb Salt pork,cubed
1 ea Meaty ham bone or smoked
-pork hock
6 sm White potatoes, peeled and
-diced
1 bn Collards, mustard greens or
-spinach
4 ea Spanish sausages [chorizos]
Salt if needed
—–PREPARATION—–
1 ea Rinse beans, cover with 6
-cups of water in a large
Kettle, soak overnight.
2 ea When ready to cook , add
-additional 1 quart water
— ¥
the salt pork and ham bone
3 ea Bring to a boil. Cover,
-reduce heat and simmer

about 2 1/2 hours or until beans are tender. 4. Add
potatoes and collards or mustard greens [If using
spinach add later with the chorizos]. Simmer 20
minutes. 5. Cut chorizos in 1-inch pieces. Add to
beans and cook 10 min longer. Taste and add salt if
necessary [ I doubt it]. If too salty, add additional
water. 6. Remove ham bone. Cut off meat and return
meat to stew. Serve in soup bowls. Caldo Gallego

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Smoked Sausage and Lentil Gumbo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound smoked sausage
1/3 cup oil
1/3 cup flour
4 stalks celery — chopped fine
3 cloves garlic — minced
2 onions — diced
2 large carrots — chopped fine
2 quarts chicken broth
1 3/4 cups dried lentils
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

1. In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until
brown. Spoon from pan; reserve. Add oil to drippings in pan to make 1/3 cup
fat. Add flour; stir until mixture is red brown, about 10 minutes.

2. Add celery, garlic, onion, and carrots; cook, stirring, until vegetables
begin to soften, about 3 minutes. Add reserved sausage, chicken broth,
lentils, Worcestershire sauce, pepper, and cayenne. Bring to boiling over
high heat; reduce to simmer, cover and cook until lentils are soft when
pressed, about 40 minutes.

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Title: Cheddar Apple Dandy
Categories: Cheese Desserts Fruits
Servings: 6

6 c Apples; *
1/4 c Sugar
2 tb Unbleached Flour
1 1/2 c Cheddar; Sharp, Shredded
3/4 c Unbleached Flour
1/4 c Sugar
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/2 c Butter

* Use tart cooking apples such as Macs or Granny Smith;s. Core, pare,
and thinly slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1
cup of cheese. Place in a greased 8-inch square baking pan. Combine the
flour, sugar, cinnamon, and salt. Cut in the butter until the mixture
resembles coarse crumbs then sprinkle over the apple mixture. Bake in the
preheated oven for 30 to 35 minutes. Remove from the oven and top with
the remaining cheese. Return to the oven until the cheese melts. Serve
warm with hard sauce or ice cream.

—————————————————————————–

Date: Sun, 12 Feb 95 17:45:41 PST
From: artemis@netcom.com (Michelle Dick)

The book is _Fat Free, Flavor Full: Dr. Gabe Mirkin’s Guide to Losing
Weight Living Longer_ by Gabe Mirkin and Diana Rich. (1995, ISBN:
0-316-57440-6).

SPICY CHICK PEAS AND SPINACH

1 large onion, chopped
4 cloves garlic, minced
6 carrots, sliced thin
1 cup bouillon
1/2 teaspoon harissa
1 lb chick peas, cooked or 3 cans, drained
1/4 cup fresh cilantro, chopped
1 lb fresh spinach, rinsed and torn in pieces
Cooked brown rice or couscous

Bring the onion, garlic, carrots, bouillon and harissa to a boil in a
large pot and simmer until the vegetables are softened, about 20
minutes. Add the chick peas, cilantro and spinach and simmer until
the spinach is wilted. Serve over brown rice or couscous. Each diner
can stir in a little more harissa to suit his or her own taste.

4 to 6 servings.

Title: MARGO KNUDSON’S CHILI
Categories: Chili, Wp
Servings: 6

2 Medium onions, chopped
6 Cloves garlic, approximately
2 tb Kidney suet or lard
(caudal fat???)
2 oz Gebhardt’s Chili Powder
1/2 oz Regular dark chili powder
3 lb Prime beef, cubed or
Coarsely ground
White pepper to taste
1 c Beef broth
3 oz Bulk pork sausage
1 Medium green chili pepper,
Minced
1/2 ts Hot New Mexico chili powder
1/2 oz Cumin
1/2 ts Coriander (optional)
6 oz Tomato sauce
1/2 c Oregano tea (1 T. oregano
Steeped in hot water 30 min.
1/2 oz Salt
1/4 ts Cayenne pepper (if needed)
Dash Tabasco Sauce

Winner, 1987 World Championship

Saute onions and minced garlic in suet about 3 minutes. Add
Gebhardt’s and regular chili powder. Mix well.

Brown beef in another pan, a pound at a time, adding white pepper
while browning. Add meat to onions and spices, using a little broth
to keep from sticking.

Saute sausage and green chili pepper together 2 minutes. Add to the
pot along with meat and onions. Cook 15 minutes.

Add New Mexico chili powder, cumin, coriander, tomato sauce and
remaining broth. Mix well and cook for 30 minutes.

Add oregano tea (strained). Cover and cook over low heat about 2
hours or until meat is tender, stirring occasionally.

During the last 20 or 30 minutes add salt, cayenne pepper and
Tabasco, if needed.

MMMMM

PIATTI OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Extra virgin olive oil
Healthy dollop of fresh
1 oz Balsamic vinegar
Garlic — chopped
1 pn Salt Pepper
Fresh parsley — chopped
1 pn Red chili flakes

“Important: Piatti oil is not an exact science,
variations to taste are subject to whim.” Comments:
The following recipe is from a wel know restaurant in
the California Wine Country, PIATTI’S of Sonoma. Mix
ingredients and blend. It is served with Italian food,
and is for dipping into with good crusty bread.
Sharron Solomon

Recipe By :

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Title: Pat’s Shortbread
Categories: Cookies
Yield: 1 servings

1 c Butter
1/3 c Sugar, fruit (superfine)
2 1/4 c All-purpose flour; sifted

Recipe by: Pat Brooks
Oven: 300 F for cookies; 275 F for large whole shortbread

Cream butter until light. Add sugar gradually, beating until fluffy. Add
flour 1/2 cup at a time to a total of 2 cups, mixing well. Turn dough out
onto a pastry board floured with the final 1/4 cup flour. Knead in this
last 1/4 cup, then divide the dough in two and knead each until all cracks
disappear (about 5 minutes). Refrigerate for 15 to 20 minutes.

Roll out each piece to 3/8″ thickness. Cut into desired shapes or leave
whole and crimp edges and prick surfaces with fork. Bake on ungreased
cookie sheet to slightly golden, 25 to 30 minutes for cookies and 30 to 35
minutes for whole shortbread.

—–

1 pound carrots, scraped and diced
1 med.-sized onion, chopped
1 14 1/2 oz. can vegetable broth
1 c. fatfree ricotta cheese
Fresh dill sprigs (optional) or a sprinkling of dried dillweed
1. In 4-quart saucepan, combine carrots, onion, and broth. Cover and heat to
boiling over high heat. Reduce heat to low and simmer until carrots are tender,
about 15 minutes.
2. Remove saucepan from heat, uncover and cool carrot mixture 10 minutes. If
desired, set aside about 8 carrot slices for garnish.
3. Pour carrot mixture into electric blender or food processor fitted with
chopping blade. Cover and blend on low or pulse on processor until finely
chopped. Increase speed to medium and blend or process until smooth.
4. Stop the machine and add cheese to carrot mixture. Cover and blend or
process on medium to high speed till smooth. Pour into bowls and garnish with
carrot slices and dill, if desired.
107 calories per cup.

I’ve had some messy experiences with large amounts of hot liquid in blenders
and food processors, so I used a slotted spoon to lift the carrots and onions
out of the broth, and added just enough broth to facilitate pureeing in the
machine. Then I poured the carrot-ricotta puree back into the broth and stirred
it in. That worked very well.
The recipe also says that this can be served cold, but I haven’t tried that
yet.

FRIED EGGPLANT SQUASH WITH TARATOUR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, peeled, halved
— lengthwise cut into 1/4
— inch slices
3 md Yellow squash, prepared same
— as above
Salt
Vegetable oil for frying
Taratour, see recipe
Pitas cut into wedges

Lightly salt both sides of eggplant squash slices. Layer them on paper
towels cover with another layer of paper towels. Set aside for an hour
to
drain.
Pour oil to a depth of 1/4″ in a heavy skillet heat till hot but not
smoking. Working in batches, add egplant squash fry over medium heat
till golden brown. Remove drain on paper towels. Add more oil if
necessary.
Arrange eggplant squash on on a serving platter lace with taratour.
Surround with pita wedges.

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