Title: Impossible Peanut Butter Cookies
Categories: Cookies
Yield: 8 servings

JUDY VOCELKA (NFXS18B) 1 c Sugar
1 c Peanut butter Egg

Mix ingredients and roll into balls about the size of a walnut. Place on
greased cookie sheet and mash down with a fork. Bake at 350 till lightly
browned. Remove from cookie sheet immediately and allow to cool on a rack.
Makes 16-24 cookies, depending on size.

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Title: HOMEMADE CHOCOLATES (LAURA SECORD TYPE)
Categories: Candies, Chocolate
Yield: 1 servings

3 lb Icing Sugar
1 cn Eagle Brand sweetened
1 x Evaporated Milk
1 x Butter or Margarine
1 x Parafin Wax (Parawax)
1 x Semi-sweet Baking Chocolate
1 x Food Coloring
1 x Artifical Food Flavors

The above ingredients are approximate quantities only!!!
For every cup of icing sugar you use, mix in approximately 1 teaspoon of
softened butter or margarine. Then slowly mix in enough of the evaporated
milk to make the mixture of a consistency such that you can form a ball
with it. (Mixing with the hands is the easiest way).
Next seperate the mixture into as many parts (3 or 4) as you want different
flavored chocolates. Then slowly knead in the desired flavoring and food
color you want in each different part. Now mold the resultant mixture into
the desired shapes and sizes you want your chocolates to be.
Now melt in a double boiler (or microwave) two parts semi-sweet chocolate
to one part parawax. Remove from heat. Immediately, using a tooth pick,
pick up each shape created above and dip it into the chocolate mixture to
coat them. Then put them on a piece of wax paper until the chocolate
coating is set. As the chocolate mixture cools and thickens, reheat it and
continue. If you run out of chocolate mixture, simply add more chocolate
and parawax in the proportions listed above.

Note: Suggested flavors and colors:
– Maple flavor with no coloring
– Mint flavor with green coloring
– Lemon flavor with yellow coloring
– Orange flavor with orange coloring
– Almond Flavoring with red coloring (small amount to create pink)

Variations:
– With the Maple flavoring, you can bury a piece of pecan or walnut
inside the candy before dipping it into the chocolate
– With the almond flavoring, bury a marachino cherry inside the candy
before dipping it in the chocolate. Add a drop of cherry juice with it
to prevent the cherry being too dry.
– Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter
eggs, make a center part of one color and flavor and wrap it in
another color and flavor before dipping.

Note: Parawax must be used with the chocolate to create a consistency that
will stick to your candy and not your fingers when set. It is not
harmful and is used commercially.

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Pizza Sauce

Recipe By : Pete
Serving Size : 2 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 15 ounce can tomato puree
3 cloves garlic — minced
1/4 cup red wine
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper — to taste

Mix all ingredients and let sit at least 30 minutes and up to 1 day before
using,
stirring occasionally, and refrigerated if allowed to sit more than 1 hour.
Makes
enough sauce for two 12"-14″ pizzas.

– – – – – – – – – – – – – – – – – –

Per serving: 209 Calories; 14g Fat (61% calories from fat); 3g Protein; 18g
Carbohydrate; 0mg Cholesterol; 28mg Sodium

Title: Roasted Bell Peppers
Categories: Peppers
Yield: 4 halves

2 lg Bell peppers, red or yellow

1. Halve, core and seed peppers. Flatten each half slightly with the
palm or your hand. Line a baking sheet with foil.

2. Lay the peppers, skin-side up, in a single layer on the baking
sheet. Place under a preheated broiler, about 3″ from the heat
source, and broil until skins are charred black. Remove to a paper or
plastic bag; seal well for about 15 minutes to steam peppers. Slip
off and discard charred skins.

Per whole pepper: 39 calories, 3 grams fat, no cholesterol.

MMMMM

RAISIN BRAN MUFFINS WW

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Cereal, Bran flakes w/raisin
1 1/2 c Flour, whole wheat
1/4 c Sugar, granulated
1 tb Baking powder
1 c Milk, skim
6 tb Margarine, unsalted
– melted
1 Eggs
– beaten

Preheat oven to 400F. Combine cereal, flour, sugar
and baking powder, using a fork. Combine milk,
margarine and egg; add to dry mixture, and use a fork
to combine ~ do not overmix or beat. Spray muffins
tins with cooking spray, divide batter amoung cups and
bake for 15 – 20 minutes, until browned or toothpick
comes out clean. Remove to rack and cool.

Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35
Optional Calories

Nutritional Analysis per serving: 153 calories, 4 g.
protein, 7 g. fat, 21 g. carbohydrates, 89 mg.
calcium, 171 mg. sodium, 23 mg. cholesterol.

Calories from fat: 39%

Original recipe from Weight Watchers “Quick Start
Plus Program” cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

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Title: Fog Cuttere
Categories: Beverages
Yield: 1 Servings

1 1/2 fl Light rum
1/2 fl Gin
3 tb Lemon juice
1 1/2 ts Orgeat syrup
1/2 fl Brandy
1 fl Orange juice
1 ts Sweet sherry

Shake all ingredients. Strain into a Collins glass over ice cubes.
Float a teaspoon of sweet sherry on top.

MMMMM

Title: RONALD REAGAN’S CORNED BEEF HASH IN BELL PEPPERS
Categories: Potatoes, Celebrity, Beef
Yield: 4 servings

3 md Potatoes; cook — dice
1 lg Onion
3 md Tomatoes
1 cn Corned beef
4 Bell peppers
4 Eggs
Olive oil
Salt pepper to taste

Brown onions and potatoes in oil. Add tomatoes, corned beef, salt,
pepper and enough warm water to keep from burning. Simmer for 20
minutes. Cut off the tops of the bell peppers. Clean out seeds and
remove center core. Parboil in salted water until tender limp. Drain.
Fill peppers almost to the top with corned beef mixture. Bake at 350~
for 20 minutes. Five minutes before serving, drop raw egg in top of
each pepper. Return to the oven until egg has set.

Recipe By :

MMMMM

Title: PIZZA SAUCE WITH HERBS
Categories: Sauces, Herb/spice, Italian, Pizza
Yield: 1 batch

1 tb Olive oil
1 lg Garlic clove; finely chopped
1 sm Onion; chopped
28 oz Can crushed tomatoes*
1/4 c Dry red or white wine or
1/4 c ;Water
1/2 ts Dried marjoram**
1/2 ts Dried oregano**
1/2 ts Dried basil**
4 Fennel seeds; crushed
1 sm Bay leaf
Crushed chiles (opt’l.)
— to taste

MMMMM————————–TOPPING——————————-
Cheddar, mozzarella or
-Parmesan cheese; grated

*Use a commercially canned brand which contains tomato puree.

**Or 1 tsp. fresh herb.

Heat oil in bottom of a medium, heavy saucepan. Saute garlic and
onions, stirring just to soften. Do not let color. Add remaining
ingredients. Let come to the boil, then reduce heat and simmer
gently, uncovered, 10 minutes. Remove bay leaf from sauce before
using or freezing.

As pizza sauce, spread on prepared pizza crusts, English muffin
halves or pita bread halves and top with your favorite toppings and
sprinkle with grated cheddar, mozzarella or Parmesan cheese. Bake at
400 F. until bubbling and cheese has melted, 10 to 15 minutes.

To use this as a tomato sauce for pasta, thin the sauce with stock or
wine to desired consistency. Leftover sauce freezes well.

Yield: About 2 1/2 cups.

From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer Company, 1985. Pg. 45. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.

MMMMM

Title: Lemon Cake (English)
Categories: Cakes, English
Yield: 4 servings

6 oz SR flour
6 oz Margarine
6 oz Sugar (caster or soft brown)
2 lg Eggs
Rind of 1 lemon,grated
Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
tin. Cream the margarine and sugar in a bowl until soft. Beat the
eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in
the tin and bake for 30 to 40 minutes until springy to the touch.
For the topping, mix the caster sugar and lemon juice together, and
while the sponge is still hot pour the mixture over the top of the
cake. Leave to cool in the tin and cut into slices.

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WHITE CHICKEN SPAGHETTI

Recipe By : Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles One Dish Meals Main Course–Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large chicken — cut-up
1 large onion — chopped
1 cup celery — chopped
1 small bell pepper — chopped
3 quarts water
1 package spaghetti
3/4 pound Velveeta cheese — cubed
1 can condensed cream of mushroom soup — (10 3/4 oz.)
1/2 cup milk
salt and pepper — to taste, OR
Tony Chachere’s Creole Seasoning — to taste
1 box frozen chopped broccoli — thawed

Boil chicken, onions, celery, and bell pepper in water until chicken is
tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining
stock, boil spaghetti until tender. During last 3 minutes of boiling, add
chicken. Drain.

Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook on
low until cheese is melted. Salt and pepper to taste. Mix broccoli,
chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F
degrees for 30 minutes or until bubbly.

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