Title: Heath Bar Cake (Plain Jane)
Categories: Cakes, Chocolate
Yield: 9 Servings

2 c Flour
1 c Brown sugar
1/2 c Sugar
1/2 c Butter
1 1/4 c Nuts, chopped
1 c Chocolate chips
9 Heath Bars
1 ts Baking soda
1 c Buttermilk
1 Egg
1 ts Vanilla

Calories per serving: Number of
Servings: 9 Fat grams per serving:
: Approx. Cook Time: 0:35 Cholesterol per
serving: Marks:

*DIRECTIONS*

Preheat oven to 350. Mix flour and sugars in a large
bowl. Cut in butter until as fine as cornmeal. Set
aside 1/2 of mixture for topping.

Coarsely chop 7 Heath Bars. Add them to remaining
flour mixture, along with 1 cup chopped nuts, and
chocolate chips. Add baking soda to buttermilk and
stir into mixture. Add egg and vanilla, stirring well.

Pour mixture into a prepared, greased and floured 9″ x
13″ pan. Coarsely chop remaining 2 Heath Bars. Add to
reserved crumb mixture along with remaining chopped
nuts. Sprinkle over batter.

Bake at 350 degrees for 35 minutes. Cool before
serving

—–

Gunk – Play Dough

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Non-Food Non-Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb.s cornstarch
3 3/4 c Water

WARNING: Non-Edible
green food coloring
Add food coloring to the water to desired color, stir into the
cornstarch. When the cornstarch is dissolved, drop the whole batch
onto a tray for the child to play with.
This is almost a liquid, so makes a fun change from other doughs.
Clean up is the easiest of all doughs, as when it dries it is simply
swept up.
Any that is left can be plaed in a clean glass jar and let dry. It
can then be reconstituted by simply adding water.

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Title: Pear-Apple Jam
Categories: Jam/jelly, Canning, Preserves
Yield: 7 half-pints

2 c Finely chopped pears
-(peeled cored)
1 c Finely chopped apples
-(peeled cored)
6 1/2 c Sugar
1/4 ts Ground cinnamon
1/3 c Bottled lemon juice
6 oz Liquid pectin

Yield: About 7 to 8 half-pints

Procedure: Crush apples and pears in a large saucepan and stir in
cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to
a boil over high heat, stirring constantly. Immediately stir in pectin.
Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, quickly skim off foam, and fill sterile
jars leaving 1/4-inch headspace.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Pear-Apple Jam in a boiling water
canner.

Style of Pack: Hot. Jar Size: Half-Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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GARBANZO BEAN STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Dried garbanzo beans
10 c Water
4 lb Stew beef or venison, cut
-into 1-inch cubes
1 sm Onion, chopped
1 t Salt
1/2 ts White pepper

Soak the garbanzo beans overnight in twice their volume of water. The
beans will absorb much of the water and swell in size. The following
day, drain and rinse the beans under cold running water. Place the
beans in a large pot with the 10 cups of water. Bring to a boil over
high heat, reduce the heat to low, and simmer, uncovered, 1 1/2
hours, stirring occasionally to prevent burning. Add the meat,
onions, salt, and pepper, stir well and continue cooking another 2
hours until the meat is tender and the beans are fully cooked.
Serve hot with one of the many Indian breads, for example, Indian
Tortillas, Adobe Bread, or Piki Bread. ***** Margaret Archuleta of
Picuris Pueblo taught me the recipe for this simple and satisfying
stew made with garbanzo beans. I first tasted it while celebrating
New Year’s Day with her family.

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Chili with Lamb and Black Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Black beans — sorted rinsed
2 quarts Water — or more as needed
2 pounds Lamb bones
4 Thyme sprigs
4 Parsley sprigs
1 Bay leaf
3 Garlic clove — crushed
6 tablespoons Olive oil
2 Onions, lg yel — chopped
1 1/2 pounds Lamb shoulder — ground
2 tablespoons Chili powder
Salt as needed
2 tablespoons Ginger — fresh minced
2 tablespoons Thyme — fresh minced or
2 teaspoons Thyme — dried crumbled
1 tablespoon Jalapeno, seeded — deveined
1 1/4 teaspoons Marjoram, dried — crumbled
3/4 teaspoon White pepper — fresh ground
3/4 teaspoon Black pepper — fresh ground
3/4 teaspoon Pepper — cayenne
3/4 teaspoon Allspice
2 pounds Italian tomatoes — chopped
1 1/4 cups Wine — light zinfandel

FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring
Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove.
Reduce heat and simmer till Beans are tender but not mushy.
Skim occasionally and add more Water if necessary to keep Beans submerged. 2
hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add
Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and
stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a
slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add
lamb and cook until no longer pink, breaking up with spoon, about 6 min.
Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili,
marjoram, Peppers and allspice. Stir 5 minutes.
Add Tomatoes ( and half of their liquid, if canned).
Bring to a bOil then reduce heat and simmer for another 5 minutes. Add 3/4 c of
Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and
reserve the cooking liquid. Discard the bones and garni. Add Beans and
remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30
minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as
you like it). This Chili is best made ahead and allowed to season in the
refrigerator for 24 hours. Reheat before serving.

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WHITE HOUSE PINK FRUIT PUNCH (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 16 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart orange juice
2 cups pineapple juice
1 1/2 quarts cranberry juice
1 quart ginger ale
1 Block ice

In a large punch bowl, mix together fruit juices; chill.

Just before serving, add ginger ale and stir.

Add ice. ( Ice cubes make punch difficult to serve; use larger blocks of ice
instead.) Ladle punch into pretty punch glasses, and garnish with orange
slices, if desired.

Yield: 12 to 16 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Title: CHARCOAL GRILLED SHIITAKES
Categories: Side dish, Grill, Vegetables
Yield: 4 servings

8 oz Shiitakes
1 tb Olive oil
1 tb Tamari
1 tb Garlic, crushed
1 ts Rosemary, minced
Salt black pepper
1 ts Maple syrup
1 ts Sesame oil, otional

Rinse mushrooms. Remove discard stems. Toss mushrooms with
remaining ingredients marinate for 5 minutes. Grill caps over
coals until lightly charred. Serve hot.

—–

Title: SPICY SOUTHWESTERN MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————–BEEF, POULTRY, PORK, LAMB—————–
1 c Bloody mary mix
Juice of 1/2 lemon
1 tb Prepared horseradish
1 tb Dijon mustard
2 tb Mild canned green chiles
-finely chopped
1/2 ts Freshly ground pepper

Combine all ingredients in a bowl. Makes about 1-1/3
cups

—–

Title: EGG FOO YONG
Categories: Oriental
Yield: 4 servings

3 ea Egg
1 c Bean sprout
1/2 c Pork, cooked
2 tb Peanut oil
2 tb Onions, chopped
1 tb Soy sauce

Beat eggs until thick; stir in sprouts, pork, onion,
and soy sauce. Heat oil in skillet and pour in some of
mixture at a time. Using spatula push eggs as they
cool over meat to form pattie. When pattie is firm,
turn over to brown other side. Serve with sauce.

—–

GATEAU ST. HONORE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Brandy
1/2 c Golden raisins
12 oz Semisweet chocolate
7 oz Unsalted butter
5 Eggs — separated
1 lb Puff pastry
2 c Sugar
16 Cream puffs, filled
-(with pastry cream)
2 c Whipping cream

To plump raisins, heat brandy and raisins over low heat. Set aside to soak.
Chop 9 ounces chocolate in small pieces. Melt with butter in top of double
boiler over barely simmering water. When melted, remove immediately and
whisk in egg yolks. Add plumped raisins. Beat egg whites until soft peaks
form. Fold into chocolate-raisin mixture. Cover and chill 3 to 4 hours or
overnight. Roll puff pastry into 12-inch circle about 1/4-inch thick.
Pierce with fork. Let rest 25 minutes. Place on baking sheet and bake at
450F until golden brown, about 15 to 20 minutes. Caramelize sugar in heavy
skillet until golden brown. Do not overbrown. Remove immediately from heat.
Using fork, quickly dip one half of each cream puff into caramel and place
on buttered parchment paper. When caramel has set, dip uncoated half in
caramel. Cool. Place caramel-coated cream puffs around puff pastry. Fill
center with chilled chocolate filling. Melt remaining 3 ounces chocolate.
Whip cream until soft peaks form. Fold melted chocolate into half of
whipped cream. Set aside. Spoon remaining half of whipped cream into pastry
bag fitted with a large round tube. Pipe dome-shaped balls in rows over
chocolate filling, leaving spaces between rows. Repeat, using chocolate
whipped cream, filling in spaces between rows of white whipped cream to
create stripes.
Makes one 12-inch cake

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