Crab Dip

Recipe By : Shirley Jordan
Serving Size : 8 Preparation Time :0:45
Categories : appitizers fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces Crab — canned, drained
6 ounces Cream cheese — softened
2 tablespoons Chives — chopped
1 tablespoon Worcestershire sauce
6 drops Tabasco sauce
3/4 cup Mayonnaise

Mix together and bake at 350¡ for 20 to 25 minutes.

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Per serving: 251 Calories; 24g Fat (86% calories from fat); 8g Protein; 2g
Carbohydrate; 60mg Cholesterol; 294mg Sodium

Title: Hunter’s Stew Dish for Royalty
Categories: Sausages, Londontowne, Beef, Pork/ham, Soups/stews
Yield: 6 servings

1/2 lb Mushrooms, sliced 1 c Bacon, coarsely chopped
1 c Polish sausage, sliced 1/4 c Water
2 lb Sauerkraut 5 ea Peppercorns
1/2 lb Beef or pork 1 ea Bay leaf
1 ea Apple, lg, peeled/sliced 6 ea Potatos, steamed
20 oz Can tomatoes

(1c leftover meat may be subst for beef/pork)
Squeeze sauerkraut or, if canned, drain. In a large casserole put
sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf 1/4 c
water. Cover and simmer for 75 minutes. Add sausage, meat and bacon.
Simmer 1 hour longer. Serve with steamed potatos.
Steamed Potatos:
Boil peeled potatos in salted water to cover, with a spoonful of butter
added. When cooked drain, add butter and teaspoon of chopped dill and let
stand covered for 5 minutes.
Mrs. Louis Radaj

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Title: Fudge Sauce
Categories: Dessert, Chocolate, Sauce, Topping, Gift
Yield: 6 servings

12 oz Evaporated milk (1 can)
1 3/4 c Sugar
4 oz Unsweetened chocolate (4
-squares)
1/4 c Margarine
1 1/2 ts Vanilla extract
1/4 ts Salt

Combine the milk and sugar in a medium saucepan over medium heat,
stirring constantly, to a rolling boil. Boil and stir for 1 minute.
Add the chocolate and stir until smooth and melted. Remove from the
heat and stir in the vanilla extract and salt.

Makes enough for two gift containers.

[The Baltimore Sun; Dec 11, 1991]

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Title: Kathee’s Kookies
Categories: Cookies, Bars
Yield: 48 squares

1/2 c Butter or margarine; melted
1 3/4 c Graham cracker crumbs
— (11 double crackers)
1 c Coarsely chopped walnuts
6 oz Chocolate pieces
1 1/2 c Flaked coconut
5 1/2 oz Evaporated milk
1 c C and H Brown Sugar
— firmly packed

Pour melted butter in bottom of 13 x 9-inch pan. Sprinkle crumbs evenly
over melted butter. Sprinkle walnuts over crumbs, chocolate pieces over
walnuts and coconut over chocolate pieces. Combine evaporated milk with
brown sugar. Stir until smooth. Pour evenly over layers. Bake in 350
degree oven 25 minutes. Cool one hour. Cut into 48 squares (1-1/2 x 1-1/2
inches).

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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COLD ZUCCHINI AND LEEK SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 tb Butter
2 Leeks, white part only, cut
-into 1/2″ slices
1 md Onion, thinly sliced
4 Scallions, both white and
-green parts, cut into 1/2″
-slices
2 Cloves Garlic, minced
5 Zucchini, unpeeled, cut into
-1/2″ slices
4 sm White potatoes, peeled and
-cut into 1/4″ slices (about
-2 cups)
4 c To 5 c Chicken Stock
1 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper
1 t Each, marjoram, thyme,
-rosemary, and savory
2 ts Worcestershire sauce
1 c Whipping cream, or more as
-needed
2 tb Chopped chives for garnish

Heat olive oil and butter in a 4 to 5 quart saucepan
and saute’ leeks, onion, scallions, garlic, zucchini
and potatoes until slightly softened, 5 to 10 minutes,
stirring frequently. Add chicken stock and lemon juice
and bring to a boil. Add salt and pepper and herbs.
Simmer until vegetables are soft, about 25 minutes.
puree soup in blender or processor in several batches.
Stir in Worcestershire sauce and cream. (if soup is
too thick, add more cream.) Allow to cool, then
refrigerate. Serve cold, garnished with chives. Serves
6 to 8

SOURCE: *Quick Italian Cuisine International, Knapp
Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle
3/93

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Title: Chinese Mustard Sauce
Categories: Chinese, Condiment
Yield: 6 servings

1 c Boiling water
1 c Dry mustard
4 tb Soy sauce
1/4 c Vegetable oil

Combine boiling water, soy sauce, and dry mustard.
Whisk together until a smooth paste is formed. Mix
well. Slowly add oil to create a smooth paste.

Note: A little sesame oil, or other flavored oils, may
be admixed in whole or part with the vegetable oil to
vary the flavor and to tailor it for various
applications.

—–

Title: Glossary for Computer Lover’s Recipes #1
Categories: Info, Glossary
Yield: 1 servings

1. ACCELERATOR: Microwave
2. ACCESS DENIED: Diet Time
3. ALT: As in “alt and pepper to taste”
4. ASCII: Callii Tech Support
5. AUTOEXEC.BAT: Cookies in your boss’ car
6. BACKSLASH: Do to piecrust before cooking
7. BACKUP: Leftovers
8. BASIC: PBJ Sandwich
9. BATCH: Mess o’
10. BINARY: Buy nary, eat nary
11. BLOCK: Cake baked with no eggs
12. BOOT: Heat your oven
13. CACHE: Do when egg is rolling off counter
14. CAD: Someone who promises to cook, then doesn’t
15. CD: When you don’t core apples before baking
16. CLUSTER: Kitchen advisors
17. COMMAND: Tell someone else to cook
18. COMPRESS: Knead
19. CONFIG.SYS: Have your sister figure it out
20. COPY: Double recipe
21. CRASH: Drop main course at big dinner party
22. CTRL: What you lose after crashing
23. CURSOR: Who you are after crashing
24. CUSTOMIZE: Add sprinkles
25. DATA: Sort-a like-a fig-a
26. DEBUG: Check the flour before using
27. DIP-SWITCH: What you do when you’re out of salsa
28. DIRECTORY: De place where de priest lives
29. DOCUMENT: Small, after-dinner candy
30. DOS: Dine Or Starve
31. DOT MATRIX: Dorothy’s mother
32. DOWNLOAD: Pour batter into pan
33. DOWNTIME: Time while brownies are baking
34. DRAG: Time while brownies are baking
*From “Quick Bytes: Computer Lover’s Cookbook” by Diane Pfeifer*
~Typed for you from Michelle Bruce

MMMMM

Title: FRESH FRUIT ICE
Categories: Low-cal, Beverages, Desserts, Fruits
Yield: 6 servings

1 Envelope unflavored gelatin
1/2 c Cold water
1 c Orange juice
6 tb Lemon juice
4 tb Sugar
1 c Strawberries, peaches or
-other fresh fruit
3 Bananas, mashed

Soften the gelatin in the water. Stir over low heat
until dissolved. Mix in the juices, sugar and sliced
fruit, and place in the freezer until almost set.
Beat with an electric mixer on high speed until
creamy, but fluffy.

Cover and return to the freezer. If fruit ice is made
some time before serving, it must be rebeaten and then
returned to the freezer for a brief period.

Yield: 8 (90 calorie) servings.

Source: “American Heart Association Cookbook”

Food Wine RT [*]
Category 4, Topic 6
Message 84 Tue Jun 09, 1992
L.LEWIS13 [Lee] at 23:17 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Title: MURRAY’S VOO DOO RIB SAUCE
Categories: Sauces, Bar-b-q, Cyberealm
Yield: 1 servings

1 c Ketchup
1 c Chili Sauce
1 x Whole Spanish Onion, chopped
1/2 c Molasses
1 ts Corriander
1 ts Cummin
1 ts Chili Peppers
1 ts Tobasco
1/2 c Honey
Pepper
Garlic

Combine all ingredients. Simmer the ribs for 2 or 3
hours, then soak overnight in the sauce. Bake or
barbecue the ribs. Typed for you by Bruce and Peggy
Travers,Cyberealm BBS Watertown NY 315-786-1120

—–

Rugelach (Cookie)

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts Cookies
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
IRWIN JJGF65A
—–CREAM CHEESE DOUGH FOR RUGEL—–
6 ounces CREAM CHEESE
1/2 pound COLD UNSALTED BUTTER
2 cups FLOUR
1/4 teaspoon SALT
1/3 cup SOUR CREAM
1 teaspoon WATER ( OPTIONAL ) OVE
—–FILLING—–
1/2 cup SUGAR
1 tablespoon CINNAMON
1 cup WALNUTS — FINELY CHOPPED
1/2 cup DARK RAISINS — CHOPPED.

CUT CREAM CHEESE INTO TABLS.SIZE PIECES AND LET SOFTEN AT ROOM
TEMPERATURE.CUT BUTTER INTO SMALL PIECES OF ABOUT 1/2 TABLS.AND KEEP
THEM COLD UNTIL READY TO USE.
PLACE FLOUR,SALT AND BUTTER IN BOWL OF FOOD PROCESSOR AND PROCESS WITH
ON/OFF TURNS UNTIL MIXTURE RESEMBLES COARSE MEAL.ADD CREAM CHEESE AND
SOUR CREAM,DISTRIBUTING THEM EVENLY OVER MIXTURE.PROCESS WITH ON/OFF
TURNS UNTIL DOUGH JUST HOLDS TOGETHER.ADD 1 TEAS.WATER IF NECESSARY.
WRAP DOUGH IN PLASTIC WRAP,PRESS TOGETHER INTO A BALL AND FLATTEN TO A
DISK.REFRIGERATE FOUR HOURS OR UP TO TWO DAYS. WITH THE EASY TO HANDLE
CREAM CHEESE DOUGH,CRESCENT SHAPED RUGELACH ARE A DELIGHT TO PREPARE AT
HOME.THESE ARE TENDER,FLAKY AND NOT TOO SWEET.YOU CAN MAKE THEM AHEAD
AND FREEZE THEM BEFORE OR AFTER BAKING.

HANDLING OF DOUGH TAKEN FROM BARB DAY’S RECIPE Roll out a portion of
the dough in a circle about 1/16″ thick. With a knife or pastry wheel,
cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust
it with a little flour. Sprinkle or spread the filling on the wedge.
Beginning at the wide edge, roll the dough up toward the point. Place on
an ungreased cookie sheet and carefully sprinkle with a tiny bit of the
reserved sugar. Repeat with the remaining dough and filling. Bake 15 to
18 minutes, or until golden
Notes: The dough for this cookie will literally melt in your hands if
not worked very quickly, and kept as cold as possible! I freeze a marble
pastry board before I begin to make these and use a marble pin for
rolling the dough. If you do not have this equipment, ice down the area
you aare going to work on. When rolling the dough, it is wise to place a
sheet of waxed paper over the board. If the dough gets too sticky to
work, put it back in the fridge for a while, then continue. This recipe
is basically the recipe in The Jewish Holiday Kitchen, by Joan Nathan. I
have used various flavors of jam or preserves,

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