Title: Glazed Water Chestnuts
Categories: Chinese, Appetizers
Yield: 6 servings

1 lb Bacon
1/2 c Brown sugar
16 oz Whole water chestnuts
1/2 c Chili sauce
1/2 c Mayonnaise

Slice bacon in pieces long enough to wrap around
chestnut and secure with toothpick. Bake at 450
degrees until bacon is crisp. Drain. Combine remaining
ingredients and pour over chestnuts. Bake at 375
degrees for 15 minutes or until sauce has turned into
a glaze.

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APPLE STREUSEL MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Regular muffins

The delicious crumb topping makes these muffins taste
like miniature coffee cakes. Good at tea time and also
for brunch. Cool at least 1 hour before serving.

Topping

1/2 cup chopped walnuts 1/4 cup all-purpose flour 3
tablespoons granulated sugar 2 tablespoons butter, at
room temperature 1/4 teaspoon ground cinnamon

Batter

1 1/2 cups all-purpose flour 1/2 cup granulated sugar
2 teaspoons baking powder 1 teaspoon ground cinnamon
1/4 teaspoon baking soda 1/4 teaspoon salt 2 large
eggs 1 cup sour cream 1/4 cup (1/2 stick) butter,
melted 1 cup diced unpeeled apple, preferably a tart
apple such as Granny Smith or Greenings

Heat oven to 375 F. Grease muffin cups or use foil
baking cups.

Put streusel topping ingredients into a medium-size
bowl. Mix with a fork, then crumble with fingers until
mixture looks like chopped walnuts.

To make the muffin batter, thoroughly mix fllour,
sugar, baking powder, cinnamon, allspice, baking soda,
and salt in a large bowl.

Break eggs into another bowl. Add sour cream and
melted butter, and whisk until well blended. Stir in
diced apple.

Pour egg mixture over flour mixture and fold in just
until dry ingredients are moistened.

Scoop batter into muffin cups. Top each muffin with
about 2 teaspoons of the streusel topping.

Bake 20 to 25 minutes, or until browned. A toothpick
inserted into the center should come out clean. Remove
from pans and let cool at least 1 hour before serving.

Source: Muffins By Elizabeth Alston

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Vegetable Chili with Millet

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Kidney beans — dried
picked over — rinsed
2 tablespoons Olive oil
2 medium Onions — peeled, diced
4 each Garlic cloves — peeled, minced
1 large Bell pepper — green
cored, seeded — 1/4″ dice
1 each Jalapeno pepper — trimmed, minced
4 cups Water
1 can Plum tomatoes (35 oz)
1/2 cup Tomato sauce
3 tablespoons Chili powder
1 tablespoon Cumin — ground
1 teaspoon Turmeric
1 teaspoon Oregano — dried
1 cup Millet — rinsed, drained
Salt
—–GARNISH—–
2 cups Yogurt — plain
1 bn Scallions — trimmed, cut in roun
2 each Oranges — peeled, sectioned, c

Place the beans in a large saucepan. Add boiling water just to cover and let
set 1 hour. Drain the beans, cover with fresh water, and bring to boil over
high heat. Reduce heat to medium, cook, partially cover, until tender but not
soft – about 50 minutes to an hour. Drain and set aside.
Heat oil in large saucepan over medium-high heat.
When hot but not smoking, add onions, garlic, bell pepper, jalapeno. Reduce
heat to medium and cook, stirring frequently, until onions turn translucent –
about 9 minutes. Add reserved beans, 2 cups water, tomatoes, tomato sauce,
spices and oregano. Mix well and bring to boil. Reduce heat to medium-low,
cook, partially covered, 1-1/2 hours. Add millet and remaining 2 cups water,
stir, and continue cooking until millet and beans are cooked through but not
mushy, the flavors have mellowed and chili is rich and aromatic – at least 2
hours. Stir occasionally, being sure mixture doesn’t stick to bottom of pan.
Salt to taste.
To serve, lade the chili into warmed bowls, and either top with yogurt,
scallions and oranges or pass them seperately.

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Title: Snack: Perky Party Mix
Categories: Snacks
Servings: 1

1 1/2 c M M’s Plain or Peanut
Chocolate Candies
3 c Thin pretzel sticks, broken
In half
3 c Bite-size Cheddar cheese
Crackers
1 1/2 c Raisins

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Substitue nuts?

MMMMM

LEMON CHIFFON PIE #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored
Gelatine
1/2 c Cold water
4 Eggs — separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9″ crumb crust — OR-
Pastry shell
Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add
slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Cook stirring constantly until sugar is
dissolved and gelatine ismelted. (About 5 minutes. )
Cool stirring occasionally until firm but not hard.
In large mixing bowl beat eggs with salt until foamy;
gradually beat in remaining 1/2 cup sugar until stiff
peaks form. Set aside. Beat thickened gelatine
mixture until light and fluffy. Gently fold in beaten
egg whites. Heap lightly into pie shell. Refrigerate 3
hours or longer until firm. Top with sweetened
whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in
deep 1 quart glass bowl. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Microwave
on medium power (50%) 4 minutes stirring every minute
until sugar is
dissolved and gelatine is melted. Precede {sic} as
directed in recipe.

Reprinted with permission from _Pies On Parade_ (Jean
Porter, C and H Sugar Kitchen) Electronic format by
Karen Mintzias

Recipe By :

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Banana Cream Pie

Recipe By : Parade 1979
Serving Size : 6 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***Crust***
1 cup chopped cashews or macadamia nuts
1/2 cup flaked coconut
2 tablespoons brown sugar
1 egg white
***Filling***
3 egg yolks
5 teaspoons cornstarch
3/4 cup granulated sugar
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon vanilla
1/2 cup heavy cream
2 ripe bananas
1/2 cup finely chopped cashews or macadamia nuts

Preheat oven to 375F. In a bowl, combine nuts, coconut and sugar. Beat
egg white until stiff. Fold into nut mixture. Press mixture evenly into
8-inch pie plate. Build up the sides slightly. Bake for 7 minutes, or
until lightly browned. Remove from oven and cool on wire rack. Crust will
tighten up as it cools.

In a heavy medium saucepan, beat egg yolks. Mix in cornstarch and sugar.
Stir in milk, salt and butter. Cook mixture slowly over medium heat,
stirring constantly for 5-7 minutes. Filling should be bubbling and thick.
Remove from heat and stir in vanilla. Transfer custard to a glass bowl,
cover with plastic wrap, and chill in refrigerator for two hours. Two
hours before serving, whip heavy cream to stiff peaks and fold into
custard. Peel and slice one banana. Arrange evenly over bottom of crust.
Spoon custard filling into crust. Cover with plastic wrap and chill for
two hours more. Before serving, sprinkle chopped nuts evenly over filling.
Peel, slice and arrange second banana in a circular fashion on top of the
pie. Place a few slices decoratively in the center. Serve immediately.

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RICH DELICIOUS ORANGE TEA MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar,
2 ts Baking powder,
1/2 ts Salt
1/2 c Butter or margarine melted,
1/2 c Fresh orange juice
2 Eggs,
1 1/2 c Flour,
Grated rind of 1 orange
—–TOPPING—–
Sugar cubes
Orange juice

Preheat oven to 375øF, prepare pans. Combine first 4
ingredients blend well. Melt butter, take off heat
stir in orange juice, rind eggs. Beat. Stir dry mix
into wet mix and blend until just moistened. Spoon
into pans, soak 1 sugar cube in orange juice for each
muffin and place on top of batter. Bake for 15-20 mins
or until done. Makes 8-9 large muffins.

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Title: Chocolate Oatmeal Cookies
Categories: Hershey’s, Cookies, Lauri
Yield: 48 Servings

1 c Butter or margarine,softened
1 1/2 c Granulated sugar
1 c Packed light brown sugar
2 Eggs
2 t Vanilla extract
1 1/2 c All-purpose flour
1/2 c Hershey’s cocoa
1 t Baking soda
1/2 t Salt
3 c Quick cooking or reg. oats
1/2 c Chopped nuts

Heat oven to 350F. In large mixer bowl, beat butter and sugars until
light and fluffy; blend in eggs and vanilla. In separate bowl, stir
together flour, cocoa, baking soda and salt; gradually add to butter
mixture, mixing well. Stir in oats and nuts. (Batter will be
stiff.) Dro by rounded Tbsp. onto ungreased cookie sheet. Bake 11 to
12 minutes or until set; cookies will be slightly moist in center. DO
NOT OVERBAKE. Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely.

MMMMM

MELON BALLS IN WATERMELON SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 sm Watermelon
1/2 c Sugar
2 tb Light rum
1 c Cantaloupe balls
4 c Honeydew melon balls

Cut watermelon into cubes; press cubes through a strainer or food mill to
make 2 cups juice.

Combine watermelon juice, sugar, and rum in a large bowl; stir until sugar
dissolves. Add melon balls; tossing well. Cover and chill 2 hours or
overnight.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

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2 handfuls of black beans, cleaned, soaked and cooked for 8 hours
1 bag frozen corn
1 medium onion
1 red bell pepper
5 cloves garlic
1/4 c. fresh cilantro
1/4 t. salt
juice of one lemon, one lime, one orange

Roast pepper and garlic in a 350 oven for about 30 minutes, place
pepper in paper bag for 20 mintes to steam. Peel pepper and
squeeze meat out of garlic cloves. Mix *drained* beans, cooked
corn, chopped onion, cut up pepper (I use scissors to cut my
pepper and my cilantro), chopped roasted garlic, cut up cilantro.

Add salt to taste and the juices. Let sit overnight.