Buffalo Balls

Recipe By : John A. Gunterman
Serving Size : 24 Preparation Time :1:00
Categories : Appetizers Favorites
Potluck Side dish
Beef Meats
Brunch Hot Spicy
Italian Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds sausage meat — Hot, Italian
2 pounds Ground beef — Extra Lean
4 whole onions — chopped fine
1 head garlic — minced
12 whole jalapeno peppers — seeded and chopped
1 tablespoon Dehydrated Scotch Bonnet Peppers — ***OPTIONAL***

3 cups harissa Sauce

Form into balls and bake @ 400 Degrees till well done.
Doused in your favorite Buffalo Wing Sauce recipie.
( I really Like home made Harissa Sauce).

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Suggested Wine: White Zinfandel
Serving Ideas : Makes good stuffing for bell peppers and stuffeg cabbage.

NOTES : I have scaled this up to make 48 medeum or 96 small balls
normal people (non Chile-Heads) usually eat one or two @ the most if
you decide to add the Scotch Bonnets have plenty of cold beer
ready. If serving to the uninitiated (non-Chile-Head) you may want to
omit the Scotch Bonnet’s. else have them sign a release waiver before
eating them.

Title: CHOCOLATE CRISPS
Categories: Cookies
Yield: 48 servings

1/4 c Unsalted butter; softened
1/2 c Powdered sugar; sifted
1 ts Vanilla extract
3 Egg whites; beaten
1/2 c All-purpose flour; sifted
2 tb Unsalted butter; melted

———————————TO FINISH———————————
4 oz Semisweet chocolate; chopped
1/3 c Finely shredded coconut

Preheat oven to 425 F (220 C). Grease several baking sheets with butter.
In a medium-size bowl beat 1/4 cup butter with powdered sugar until
creamy; beat in vanilla. Gradually beat in egg whites. Fold in flour,
then 2 tablespoons melted (cooled) butter. Drop small teaspoonfuls of
mixture onto prepared baking sheets, spacing well apart; flatten each
teaspoonful slightly. Bake about 8 minutes or until lightly browned
around edges. Using a spatula, immediately remove cookies from baking
sheet to a wire rack; cool. Melt chocolate in a small bowl placed over a
pan of hot, but not boiling water. When cookies are cool, spread each one
with a thin layer of melted chocolate; allow chocolate to set slightly
then sprinkle with coconut. Place in a cool place until chocolate sets
completely.

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BAKED AVOCADO WITH CURRIED NUT/RAISIN STUFFIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onions — chopped
4 tb Vegetable broth OR
4 tb Olive oil, extra virgin
2 c Barley — cooked
1/4 c Raisins
1/4 c Cashews — chopped
1 tb Curry powder
3 tb Olives, black — sliced
1/4 c Sesame seeds
6 lg Avocados, ripe — skinned,
-destoned — and sliced
-lengthwise
1 c Nutritional yeast “cheesy”
-sauce

In a large saucepan, saute the onions in the broth or
oil over medium-high heat for 5 minutes. Add the
remaining ingredients, except the avocados and
“cheesy” sauce, and stir well until warm. Put sauteed
ingredients in a greased baking dish and place
avocados over the mixture. Top with the “cheesy”
sauce. Serve with tomato salsa. Bake in a 325 degree
oven for 20 minutes.

From the files of DEEANNE

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Title: English Muffin Pizza
Categories: Pizza, Kids
Servings: 12

6 English muffins; split
6 oz Tomato paste or pizza sauce
Oregano
Garlic powder
Basil (optional)

MMMMM—————————–TOPPINGS———————————-
Soy cheese substitute
Mushrooms
Onions
Green peppers
Olives

Place English muffin halves on an ungreased baking sheet and spread each
half with tomato paste.

Sprinkle with oregano, basil and garlic powder.

Arrange toppings; sprinkle with cheese substitute.

Freeze two hours, or until firm.

Wrap individually. Return to freezer.

To heat, bake unwrapped at 450 F for 12 minutes.

Yield: 12 pizzas

Source: APHS Newsletter (Spring 1993 Volume 5 No.1) Typed for you by Karen
Mintzias

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KOREAN BUL KOGI #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Rib steak sliced thin*
-or flank steak
-cut into strips 1/4"x
-1/2″ x 2″
2 Garlic cloves — crushed
1/4 c Sesame seeds
– toasted and crushed
1 t Pepper
1 t Sesame oil
1 c Brown sugar
1/4 c Peanut or corn oil
1 c Finely chopped green onions
2 c Soy sauce

Place meat strips in bowl. Add garlic, sesame
seeds, green onions, pepper, sesame oil, soy sauce,
sugar and oil and toss to coat meat well. Cover and
let marinate at room temperature 4 hrs. BBQ over
coals or under the broiler, turning and basting
often with marinade until meat is done.

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Title: Cocoa Rice Pudding
Categories: Diabetic, Desserts, Rice
Yield: 8 sweet ones

1 1/2 c Cooked rice; 2 Eggs; separated
1/4 c Cocoa; 1/8 ts Salt;
3 tb Granulated sugar replacement 1/4 ts Cream of tartar;
1 ts Vanilla extract;

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks
in mixing bowl. Stir to blend completely. Beat egg whites with salt
and cream of tartar into stiff peaks. Gently fold eggs whites into
cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350
degrees for 15 or 20 minutes or until pudding is set.

Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2 FAT EXCHANGE;
CAL: 67 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master.

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Title: Granola
Categories: Snacks
Servings: 14

6 c Rolled oats
1/2 c Wheat germ
1/4 c Honey
1/4 c Vegetable oil
1 c Raisins

MMMMM————————-VARIATIONS, ADD——————————
1/4 c Coarsely chopped almonds,
-OR cashews, peanuts,walnuts
1/4 c Bran
1/4 c Unsweetened shredded coconut
1/4 c Sesame or sunflower seeds
1/4 c Nonfat milk

Preheat oven to 300F. Grease 3 large baking sheets with rims. In a large
bowl mix oats together with wheat germ.

In small saucepan heat honey and oil until honey is thin and runny. Add
mixture to oats and blend well.

Spread granola thinly and evenly on baking sheets and bake about 15 min, or
until lightly browned. Cool. Spoon into a large bowl, add raisins, and
mix thoroughly. Store in a tightly covered container and keep in a cool
dry place.

From: “Rodale’s Basic Natural Foods Cookbook.”

Posted by Theresa Merkling

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CHOCOLATE AND PEAR TARTLETS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BELLE BESTOR DFPF73A
5 ounces Semisweet chocolate
2 Pears — ripe about 1 1/2 lbs
2 tablespoons Sugar — for sprinkling 1-2 T
—–PASTRY DOUGH—–
1 1/2 cups Flour
6 tablespoons Butter — extra for molds
1/3 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
3 Egg yolks
—–CUSTARD—–
1 Egg
1/2 cup Light cream
1 tablespoon Kirsch
—–RASPBERRY COULIS—–
2 cups Raspberries — 1 pint
1 tablespoon Kirsch — 1-2T (optional)
2 tablespoons Confectioner sugar — 2-3 T

Sift flour. Put butter between 2 sheets wax papaer and pound with roling pin
soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in
well.Add butter and with fingertips, work the ingredients until thoroughly
mixed. Add yolks to well and work into ingredients in well. Draw in flour with
metal spatula. With your fingers, work flour into the ingredients until coarse
curmbs form. Press into a ball. Sprinkle work surface lighty with flour, then
blend dough by pushing ball away from you with heel of your hand. Gather up and
continue to blend until very smooth and peels away from work surface in one
piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about
30 minutes. Brush tartlet molds with melted butter. Place 4 together edges
nearly touching. Divide dough in half and roll out to 1/8".Roll loosely around
rolling pin and drape over molds to cover. Tear off piece of dough from edge,
form into a ball, dip in flour, and use it to push dough into the molds. Roll
rolling pin over tops to cut excess dough off. With fingers, press into flutes
of each mold. Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine
chop chocolate. Sprinkle into each shell. Whisk egg, cream and kirsch together
until thorougly mixed. Spoon about 2-3 T over chocolate.Peel pears, cut in half
and remove cores. Cut each into very thin slices. Arrange in flower-petal
design on custard so they overlap. Press down lightly into custard, then
sprinkle evenly with sugar. Put on heated sheet near bottom of heated oven.
Bake 10 minutes, then reduce heat to 350 and bake til pastry is golden and
custard is set, 15-20 minutes longer.COULIS: Pick over berries, then puree them
in processor. Add kirch, if using,

=============== Reply 14 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: R MCII CHOC PIES
To: AXRY50A JERRY GILBERT Date: 05/24
From: AXRY50A JERRY GILBERT Time: 10:28 AM

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SPICY BLACK EYED PEA SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ROBBIE SHELTON – XXXJ77A—–
5 Bacon slices — small pieces
2 tablespoons Jalapenos — finely chopped
1 Garlic Clove — minced
1 pinch Black Pepper — freshly ground
2 Beef Bouillon Cubes
3 cups Swiss or Cheddar Chs — grated
1 cup Onion — chopped
2 cups Tomatoes — chopped
1 pinch Salt
3 cups Water
4 cans Black-eyed Peas* — drained

*Use 15.8 ounce cans of black-eyed peas.
Saute bacon in large saucepan until lightly browned.
Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon
drippings; saute 5 minutes. Add water and bouillon, dissolving the cubes
in the mixture. Add peas to bouillon mixture. Add cheese and simmer
gently until cheese is melted.

Source: The Black-Eyed Pea restaurant in Houston, Texas.

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DEEP DISH APPLE TAPIOCA

Recipe From : Public domain recipes converted from Meal Master format
Serving Size : 6
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup tapioca — quick-cooking
1/4 teaspoon salt
1/4 cup molasses
2 1/2 cups hot water
3 tart apples — thinly sliced
1 cup raisins
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons butter

Combine tapioca, salt, molasses, and water. Cook over hot water until
tapioca is clear. Stir frequently. Place apples in well-oiled baking dish.
Add raisins. Sprinkle with sugar and spices. Dot with butter. Cover with
tapioca mixture. Bake in moderate oven (350 F) 1 hour, or until apples are
tender. Serve hot with lemon sauce.

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