Title: CHOCOLATE SNACK BAR
Categories: Ww, Desserts, Chocolate
Yield: 1 servings

1 pk Alba, chocolate
3/4 oz Oats or Grape-Nuts
2 tb Raisins
1 tb Peanut butter
2 tb Warm water

Combine all ingredients and form into a bar. Place in
freezer until firm. 1M, 1B, 1P, 1Fr, 1Fa

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Hot Bacon Dressing Flaming Salad

Recipe By : Kirby jkirby@ub.d.umn.edu
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
450 ml tarragon vinegar
2/3 l bacon grease
225 ml lemon juice
450 g sugar
225 ml white wine
50 g corn starch
50 g pesto
1/3 kg chopped crisp bacon

1. Combine the vinegar, bacon drippings, lemon juice and sugar in a sauce=
pot and bring to a strong boil.

2. Dissolve the corn starch in the wine, then add to the boiling mixture.

3. Throw in the bacon pieces and the pesto AFTER the dressing has cooled=
completely. Chilled this should last a number of weeks.

Author’s Notes:
This is off the top of my head so…

At the Italian restaurant where I learned this recipe we didn’t put the=
bacon or pesto in until the time of preperation. Heat an amount of the=
dressing in a pan. Pour 151 rum on the spinach leaves and light. Extinguish=
the flames with the warmed dressing.

Difficulty : easy.
Precision : measure ingredients.

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Cool Cucumber Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Cucumbers — thinly sliced
1/2 teaspoon Salt
1 teaspoon Fresh ginger — finely chopped
—–RICE VINEGAR DRESSING—–
3/4 cup Sweet cooking rice wine
1 cup Japanese rice vinegar
1 teaspoon Salt

Combine dressing ingredients and bring to a boil. Set aside and cool
thoroughly. Partly peel cucumber, leaving strips of green. Slice very thin.
Add salt to cucumbers and let stand for about 15 minutes. Press excess ‘
liquid from cucmbers, add the ginger and the dressing, and chill thoroughly
before serving.

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Cinnamon Twists

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 24 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups All-Purpose Flour
1 Cup (2 Sticks) Unsalted Butter, — cut into bits
1/2 Cup Sour Cream
1/2 Cup Almonds — finely chopped
1/2 Cup Sugar
1 1/2 Tablespoons Ground Cinnamon

In a food processor, combine the flour and butter. Pulse 2 or 3 times until
the mixture resembles very coarse cornmeal. Add the sour cream and pulse
brefly until the dough just begins to come together. Do not over mix. Form
into a disk, wrap in plastic, and refrigerate for 4 hours or overnight.

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or
parchment. In a medium bowl, combine the almonds, sugar, and cinnamon.
Sprinkle the almond-sugar mixture over a work surface, place the disk of
dough on top, and roll out into a 9-by-12-inch rectangle approximately
1/8-inch thick, encrusting the underside of the dough with the almond-sugar
mixture. Trim the edges and cut into even strips, 9 inches long by 1/2- inch
wide.

Gently pick up the ends of the strips and twist 2 or 3 times to form a
corkscrew shape and place on the baking sheet. Bake the twists for
approximately 15 minutes or until they’re brown and crisp. Remove to a rack
and allow to cool. The twists should be stored in an airtight container even
for a few hours and are best eaten the same day they are baked.

Yield: approximately 24 twists

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GERMAN PEPPER COOKIES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Cookies
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Granulated sugar
1 c All-purpose flour
pn Salt
1/2 ts Ground cinnamon
1/4 ts Ground white pepper
1/4 ts Mixed Spice
1 tb Cornstarch
1/2 ts Baking powder
1 Finely grated lemon peel
2 tb Chopped mixed candied peel
Powdered sugar (opt)

Whisk egg and granulated sugar until light and fluffy.

Sift flour, salt, cinnamon, white pepper, Mixed Spice,
cornstarch and baking powder into egg mixture. Add
lemon peel and candied peel and stir well. Chill 1
hour.

Preheat oven to 350’F. (175’C.). Lightly grease
several baking sheets. Form mixture into 16 small
balls and place well apart on baking sheets. Bake in
preheated oven 20 minutes or until well risen and
lightly golden. Cool on a wire rack. Sprinkle with
powdered sugar, if desired. Store several days before
serving to allow time for flavors to mellow.

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1 1/2 C chopped onion
2 cloves garlic, minced
1/2 C veggie stock
1 1/2 C sliced mushrooms
2 egg whites or 1 egg worth of egg replacer
(I think I used 2 eggs worth of egg replacer and it
seemed too stiff; I ended up adding more stock)
1/4 tsp. celery seed
1/8 tsp. pepper
1/2 C breadcrumbs
1 bag of spinach (that’s about a lb, right?)
1/2 lb. cauliflower
1/2 lb. carrots

Cook onions and garlic in stock until tender. Add mushrooms and cook
2-3 more minutes or until most of the liquid has evaporated. Cool.
Place in blender with spices and egg stuff and blend.

Wash the spinach, and cook for 2-3 minutes in the pan that cooked the
onions. Steam the cauliflower and carrots; mash them seperately.

Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs. Repeat with
cauliflower and carrots, keeping them seperate. (I also add some salt
here; the cauliflower and carrots seem to need it.)

Put the 3 mixtures in the loaf pan (s) in whatever order you want to
see the colored layers. Bake at 350 for 30-40 minutes, until it’s
firm. Serve hot or cold.

Notes:
It’s vegetarian or vegan pate, depending on how you make it. It’s adapted
from the Spinach Torte recipe in the “No Salt No Sugar No Fat Cookbook”.

Yield: 2 little loaves (individual loaf pans, I think they’re 3×5?).
Double the recipe to make one regular loaf, and bake it for closer to
an hour.

Tofu and Sauteed Vegetables

Recipe By : Ian Campbell (Exec. Chef)
Serving Size : 12 Preparation Time :0:00
Categories : A la Minute Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 kilograms Tofu
5 grams Garlic — Crushed
8 grams Black Bean Paste
400 grams Daikon — Julienne
400 grams Yellow Peppers — Julienne
400 grams Red Peppers — Julienne
400 grams Green Peppers — Julienne
400 grams Zucchini — Julienne
720 Millilitres Chicken Stock — Warmed
40 grams Sesame Oil
120 grams Green Onion — Chopped

1) Cut tofu into bite sized pieces (5 x 25 x 25 mm makes a nice
presentation), it can also be cubed if serving in a large dish.
In any
case dip tofu in flour.

2) Heat saute pan with oil. Saute tofu on all sides until
golden brown.
Remove from pan, and place on serving dish.

3) Add garlic and black bean paste and saute for 1 minute. Add
vegetables and saute for 2 minutes. Remove vegetables leaving
liquid
behind, and arrange on serving dish with tofu.

4) Add chicken stock and soya sauce and reduce by 1/2. Pour
reduced
stock over tofu and vegetables, and sprinkle with freshly chopped
green
onions.

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Mushroom Zucchini Soup

Recipe By : Hollyhocks Radishes
Serving Size : 8 Preparation Time :0:00
Categories : Speciality

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
1 1/2 pounds zucchini
2 pounds fresh mushrooms
6 ounces cream cheese w/ chives
salt and pepper
1 teaspoon curry powder, optional

Bring chicken broth to boil in large saucepan. Slice zucchini 1-inch
thick. Clean then break mushrooms in half. Add the vegetables to the
boiling broth. Cover and simmer 7-8 min. Puree with cream cheese in
blender or food processor. Add salt and papper to taste, and curry
powder
if desired.

– – – – – – – – – – – – – – – – – –

NOTES : Serve hot or cold. For fancy times, you can add a dollop of
sour
cream and a sprinkling of chives to each soup bowl.

Nutr. Assoc. : 0 0 0 32824 0 492

Bean Dip (based on La Leche League International Cookbook)

Recipe By : also called “Somethings Wrong With This)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups beans — cooked
1/2 cup onion — minced
4 ounces green chili peppers — canned diced
2 tablespoons vinegar — cider preferred
1/2 teaspoon salt
1 dash tobasco sauce
1 teaspoon cumin powder
1 teaspoon oregano — crushed, dried
1 teaspoon garlic powder
1 teaspoon chili powder
2 cups grated cheese

drain freshly cooked hot beans and toss into food processor with remaining
ingredients. Process until cheese is melted and mixture is smooth. Taste,
adding additional vinegar and or seasoning to taste. Serve hot with chips or
tortillas.

Serves well in a cock pot or bean pot heated in an oven at 350 degrees for 30
minutes. The heavy ceramic hold heat and keeps the dip warm longer.

Can also be used as a sandwich filling or burrito filling.

Original recipe by Roberta Bishop Johnson, Champaign, Illinois. Variations by
Vaughan
”Whole Foods for the Whole Family", La Leche League International Cookbook
ISBN 0-912500-09-3

– – – – – – – – – – – – – – – – – –

NOTES : Beans can be pinto, red, pink, kidney. Black beans also work well
Green Chilis are optional. Use Jalapanos if there are chili heads to be fed.
Cheese can be cheddar, colby, jack, etc. Fetta works well as does mixed
cheeses.
Vinegar amount can vary from 1 to 4 tablespoons depending on the amount of
chili
Tobasco and chili powder are optional (for not-chili-heads)
I like a chipolte chili or two in this for heat and flavor
Author noted that family thought there was something wrong with the flavor of
the dip, but could not identify it until the dip was gone — and what was wrong
was the dip was gone.

Several sources note that the gas production (flatulance) can be substantially
reduced by soaking the beans for a few hours and then draining off the water,
repeating this process 2-3 times. The sacrides removed in the soaking and
draining will change the nutrition or taste, but will reduce the gas.

Title: Deep Dish Peach Cobbler
Categories: Bakery, Cobblertype, Typed
Yield: 1 servings

16 oz Can sliced peaches in syrup
1 tb Lemon juice
2 tb Granulated sugar
2 ts Cornstarch
1/8 ts Ground cinnamon
1/4 c Baking mix
2 tb Milk (to 3)
Frozen vanilla yogurt; opt

Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding
water if necessary to make 2/3 cup; set syrup mixture aside. Turn
peaches into 1 quart casserole and drizzle with lemon juice; set
aside.

In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon
until free of lumps; whisk in peach juice and bring to a boil over
medium heat, stirring often. When syrup comes to a simmer and is
slightly thickened, pour over peaches and set aside while you make
drip biscuits.

In a small bowl, stir together baking mix and milk just to blend.
Divide in half and spoon over peaches to make 2 drop biscuits. Bake
20 minutes, or until topping is browned and peaches are bubbling.
Serve warm or cold with frozen vanilla yogurt if desired.

Makes 2 servings

Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol:
1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, 1/2
bread

Source: Oregonian FoodDay Typos by Dorothy Flatman 1995

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