Title: Chocolate Mint Cookies
Categories: Cookies, Chocolate, Snacks
Yield: 12 servings

1 1/2 c Mint chocolate chips; *
1 c Flour; unbleached
3/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/4 c Butter; softened
6 tb Sugar
1/2 ts Vanilla extract
1 Egg; large
Mmmmm—————
————-glaze—– — ¥
1 c Mint chocolate chips; *
1/4 c Vegetable shortening
3 tb Corn syrup
2 1/4 ts ; water

* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
chips; divided into 1 cup and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate
chips; stir until smooth. Set aside. In a small bowl, combine the flour,
baking powder, baking soda, and salt; set aside. In a large bowl,
combine butter, sugar and vanilla extract; beat until creamy. Beat in
egg; blend in melted chips. Gradually beat in the flour mixture. Shape
dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat
oven to 350 degrees F. On a lightly floured board, roll dough to
1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining
dough and cut out cookies again. Place on ungreased cookie sheets. Bake
at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks.
GLAZE: Combine over hot (not boiling)water the remaining mint chocolate
chips, vegetable shortening, corn syrup, and water; stir until morsels
are melted and mixture is smooth. Remove from heat but keep mixture over
hot water. Dip 1/2 of each cookie into glaze; shake off any excess
glaze. Place cookies on waxed paper line cookie sheets. Chill until
glaze sets (about 10 minutes). Keep refrigerated until ready to use.

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Senate Bean Soup

Recipe By : Mrs. Joseph R. Goodwin
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Dried White Beans — washed drained
1 Lg Smoked Ham Hock
3 Potatoes — * see note
2 Med Yellow Onions — chopped
1 C Diced Celery
1/2 Tsp Garlic Salt
Salt And Pepper — to taste

*Cooked and mashed with milk butter.

Cover beans with water; bring to a boil and boil for 2 minutes. Remove
from heat and cover pan; let it stand for 1 hour. Drain beans and measure
liquid. Add enough water to beans and liquid to make 3 quarts. Bring to a
boil again and simmer covered, for 2 hours or until beans begin to mush.
Add remaining ingredients, except salt and pepper, and simmer, covered, for
1 more hors. Remove ham hock. Season to taste.

Makes about 2½ quarts

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

– – – – – – – – – – – – – – – – – –

Fetuccine Primavera with Toasted Almonds

Recipe By : mcrae@cs.ubc.ca (Valerie McRae)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups broccoli florets
2 cups cauliflower florets
1 cup asparagus or green bean pieces
1 pound fresh fettuccine
1/4 cup olive oil (less)
1 onion, chopped
1 carrot, chopped
1 small sweet red pepper — chopped
4 cloves garlic chopped
1/2 cup vegtable stock or water
2 tablespoons chopped fresh basil (or dried)
1/4 teaspoon pepper
1/2 cup Parmesean cheese
1/2 cup toasted silvered almonds

Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. Meanwhile in large saucepan of boiling salted water, cook
fresh fettuccine for 5 – 7 minutes, (if using dried 12 – 15 minutes) or
until tender but firm. Drain well.

Meanwhile, in large skillet, heat oil over medium-high heat; saute onion
for 3-5 minutes or until golden brown. Add carrot, red pepper and garlic;
saute for 2-3 minutes or until vegetables are tender-crisp. Add to drained
pasta along with broccoli mixture, stock, basil and pepper. Toss with
Parmesean. Arrange on serving platter, sprinkle with almonds.

– – – – – – – – – – – – – – – – – –

Pineapple Sweet Potato Casserole~

Recipe By : BH G Vegetable Cook Book 1968
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat/Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1Lb 2Oz Can Whole sweet potatoes — (3 cups)
3 Tablespoons Butter or margarine
1/2 Tsp Salt
1/4 Cup Orange juice
8 3/4 Oz Can Crushed pineapple — drained (1 cup)
4 Marshmallows — cut in half
Walnut halves — optional
Pineapple spears — optional

Mash potatoes, add butter, salt, and orange juice; beat with electric or
rotary beater until light and fluffy. Add crushed pineapple. Pour into
greased 1-quart casserole. Dot with butter. Bake in a moderate oven (350~)
about 45 minutes.
During last 10 or 15 minutes of baking, top casserole with halved
marshmallows (walnut halves and pineapple spears, too, if desired). Bake
until marshmallows are melted and golden.
Serves 6.

Per serving: Calories 401; fat 6.1 g (12.9%); cholesterol 15 mg;
carbohydrate 90.3 g (84.5%); fiber 3.6 g; protein 2.8 g; sodium 271 mg;
potassium 573 mg; calcium 62 mg; vitamin A 3035 iu.

Typed for you by Marjorie Scofield 3/26/96

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 5216 0 0 0 0 0 0 0

Title: JEZEBEL SAUCE
Categories: Misc, Sauces
Yield: 1 servings

18 oz Peach preserves
18 oz Apple preserves
18 oz Pineapple preserves
18 oz Orange marmalade
10 tb Dry mustard
5 oz Horseradish (prepared)

Combine all ingredients and blend together well. Put
in clean jars and seal. Does not need to be
refrigerated until opened, then refrigerate the unused
portion. Especially good with baked ham, roast or
poured over cream cheese as a snack.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook
Typed for you by Nancy Coleman

—–

Date: Mon, 09 Aug 93 11:24:08 EDT
From: jdg@ulysses.att.com

Salsa Verde

12 tomatillos, par boiled
1 medium onion
6 cloves garlic
as many jalapenos as you dare
fresh cilantro or parsley (distant second choice)

Process the above in food processor.

Title: Fisherman’s Bouillabaisse
Categories: Soups/stews, Fish/sea
Yield: 4 servings

1/4 c Olive Oil 1 ts Thyme Leaves
2 ea Med. Cloves Garlic Fine Chop 14 1/2 oz (1 can) Tomatoes **
1 c Water 1 1/2 lb Lobster Tails ***
1/2 c Dry White Wine 1 lb Fish ****
1 ea Env. Soup Mix * 6 ea Clams, Well Scrubbed
1 tb Finely Chopped Parsley 6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or
~————————————————————————–
In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

—–

STUFFING SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Ground Sage — or
-Poultry Seasoning
1 t Instant Chicken Bouillon
-Granules
1 tb Dried Chopped Celery
2 tb Dried Minced Onion
2 ts Dried Parsley Leaves
-crushed
1/8 ts Ground Pepper

Cut a 6-inch square of heavy-duty foil. Place all
ingredients in center of foil. Fold foil to make an
airtight pachage. Label with date and contents.
Store in a cool, dry place. Use within 6 months.
Makes 1 package of STUFFING SEASONING MIX.
SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs.
Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4
Cups Partially Dried 1/2-inch Bread Crumbs
In a medium saucepan, combine water, butter or
margarine and STUFFING SEASONING MIX. Bring to a boil
over medium-high heat. Reduce heat to medium; simmer
about 5 minutes. Stir in bread cubes. Cook 1 to 2
minutes until liquid is absorbed, stirring constantly.
Cover, remove from heat. Let stand 5 minutes before
serving. Makes 4 to 6 servings. VARIATIONS:
WHOLE-WHEAT STUFFING: Substitute 2 cups partially
dried whole-wheat bread pieces for half of bread
cubes. CORNBREAD STUFFING: Use 3 cups crumbled
cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2
cup granola. Increase water to 1-1/2 cups. NUT
STUFFING: Add 1/4 cup walnuts or diced water chestnuts.

– – – – – – – – – – – – – – – – – –

GREEN-AND-GOLD RELISH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Greens — Spinach -OR-
— Garland chrysanthemum
1/4 ts Salt
1/2 ts Sugar
1 1/2 ts Cider vinegar
-OR- Chinese dark vinegar
1 1/2 ts Sesame oil

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick,
buy 14 ounces) in order to have 10 ounces after trimming. Include stems of
both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in
thickness, do not use them for this recipe since they may be too firm,
tough, or stringy.

Wilt the greens by immersing them in a large pot of boiling water for 30
seconds (or steam in a vegetable basket, 1-1/2 minutes for spinach, 2-1/2
minutes for garland chysanthemum, stirring once or twice).

Rinse in cold water to stop the cooking. Divide into two or three bunches
and firmly squeeze out the water. Chop each handful at 1/2-inch intervals,
then turn and chop in a cross direction. Squeeze again if the greens are
still watery, then loosen them by a light crumbling motion and place in a
bowl.

Pour boiling water over the bamboo shoot to freshen it; rinse under cool
water and dice finely (1/4 inch thick).

Toss all ingredients together. Let sit a few minutes at room temperature,
and test for seasonings, adding perhaps an extra 1/4 teaspoon sugar with
garland chysanthemum. Serve chilled or at room temperature.

Source: The Fragrant Vegetable – by Martin Stidham Typed for you by Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Title: WHITE CHOCOLATE MOUSSE AND KIWI SAUCE
Categories: Desserts, Chocolate, Fruits
Yield: 4 servings

———————————–MOUSSE———————————–
1 1/2 Gelatine leaves
200 g (7oz) white chocolate
1 Egg
1 Egg yolk
1 tb Cointreau or Grand Marnier
300 ml (10 fl oz) cream

———————————–SAUCE———————————–
3 Kiwi fruits
Icing sugar

———————————-GARNISH———————————-
Lemon slices
Sliced strawberries or kiwi
– fruit slices

Level of Difficulty: Medium difficult Preparation Time: 1 hour +
setting time Prepare in Advance: Yes
Soak the gelatine leaves in cold water for 10 mins to soften. Melt
the chocolate in a heatproof bowl over a pan of hot, but not boiling,
water. Allow to cool but not to set.
Beat the egg and egg yolk in a stainless steel bowl over a pan of
hot, but not boiling, water until thickened. Squeeze the gelatine
leaves and stir into the warm egg mixture until melted. Allow to
cool while still beating.
Add the melted chocolate to the mixture, a little at a time, until the
mixture is smooth and even. Stir in the liqueur.
Whip the cream until thick and carefully fold into the chocolate
mixture.
Put the mousse in the fridge for 2 hours, until it has set.
Meanwhile, make the sauce. Peel the kiwi fruit and pur e them in a
mixer or food processor. Add icing sugar to taste, if required.
Keep the sauce cold until ready to serve.
Pour a little sauce on 4 individual dishes. Shape the mousse into
egg-shaped balls, using two warm tablespoons, and place them on top
of the sauce.
Garnish with a few lemon leaves, sliced strawberries or slices of kiwi
fruit.

—–