Day Old Bathwater^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Can frozen lemonade
12 ounces Can frozen pink lemonade
12 ounces Can frozen limeade
1/2 gallon Rainbow sherbert
—–TOOLS—–
Ice cream scoop
Mixing bowl
Long stirring spoon

lg Punch bowl Ladle Cups
About 45 minutes before serving time, set cans of lemon and limeade and the
container of sherbert out to thaw. After 15 minutes, scoop out half of the
sherbert’s containers contents and place it into a brownish color. Place the
remaining sherbert back in
Prepare lemon and limeades according to the package directions and pour into
the punch bowl.

Carefully float spoonfuls of the brown blended sherbert on top of the lemnade
mixture, spreading it around to look like dirty brown suds. Do not stir. Use a
ladle to serve punch in cups. Serves about 30 dirty, nonbathing buddies.

Sicko serving suggestion: Float a handful of green, yellow and white tiny
after
dinner mints (tiny bars of soap), on top of your scummy punch.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

Title: SOY SESAME CHICKEN WITH ORIENTAL VEGETABLES
Categories: Chinese, Chicken
Yield: 6 servings

1/3 c Low-sodium soy sauce
1/4 c Chopped fresh cilantro
1/4 c Chopped green onion
1/4 c Canned unsalted chicken
-broth
2 tb Chopped fresh ginger
2 tb Rice wine vinegar
4 Garlic cloves, chopped
2 ts Hot chili paste with garlic
1 ts Oriental sesame oil
6 Boneless skinless chicken
-breasts
Vegetables
12 oz Small carrots, thinly sliced
-diagonally
12 oz Jicama, peeled, cut into
-thin matchstick size slices
8 oz Snow peas
1 tb Oriental Sesame Oil
1 tb Sesame Seeds
2 tb Canned Unsalted Chicken
-Broth

Chicken – Combine first 9 ingredients in medium bowl.
Pour 1/2 c marinade into shallow dish. Reserve
remaining marinade for vegetables. Add chicken to
marinade in dish and turn to coat. Cover and
refrigerate at least 2 and up to 4 hours.

Vegetables – Bring medium pot of salted water to boil.
Add carrots and simmer 3 minutes. Add jicama and peas
and cook until just tender, about 2 minutes. Drain.
Refresh with cold water and drain. (Can be prepared 4
hours ahead. Cover vegetables and chill.)

Drain chicken. Heat oil in heavy large skillet over
medium-high heat. Add chicken smooth side down; cook 3
minutes. Turn chicken and sprinkle with sesame seeds.
Cook until chicken is cooked through, about 3 minutes.
Transfer to plates and keep warm.

Add broth and reserved marinade to skillet. Add
carrots, jicama and snow peas and stir until heated
through about 3 minutes. Remove vegetables from heat.
Top chicken with vegetables and drizzle juices over.
240 calories per serving, 6 g fat, 518 mg sodium, 66
mg cholesterol. From Bon Appetit’s Light Easy Mar
’93.

—–

Title: Spiced Apple Rings
Categories: Fruits, Canning
Yield: 8 pints

12 lb Firm tart apples
-(maximum diameter 2-1/2")
12 c Sugar
6 c Water
1 1/4 c White vinegar (5%)
3 tb Whole cloves
3/4 c Red hot cinnamon candies
-OR-
8 -Cinnamon sticks
1 ts Red food coloring
-(optional)

Yield: About 8 to 9 pints

Procedure: Wash apples. To prevent discoloration, peel and slice one
apple at a time. Immediately cut crosswise into 1/2-inch slices, remove
core area with a melon baller and immerse in ascorbic acid solution. To
make flavored syrup, combine sugar water, vinegar, cloves, cinnamon
candies, or cinnamon sticks and food coloring in a 6-qt saucepan. Stir,
heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and
cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and
hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Spiced Apple Rings in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Date: Tue, 17 May 94 10:12:10 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

From Beyond Alfalfa Sprouts and Cheese…

LINGUINI WITH LIMAS AND MUSTARD

6 ripe plum tomatoes, seeded and cut in strips
1 1/2 cups vegetable stock
2 cups frozen baby lima beans
3 scallions, thinly sliced
3 Tbsp grainy mustard
1 lb linguini

Cook linguini in large pot of boiling water until al dente.
Drain in colander.
While linguini is cooking, bring vegetable broth to a boil.
Add lima beans, scallions, and mustard. Slow boil for 7 minutes;
add tomato slices and turn off heat.
Toss linguini in the broth. Serve.
Makes 6 servings (Per serving: 223 calories, 1 gram fat)

CURRANT OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
1/2 c Butter — softened
2/3 c Sugar
5 Eggs
1/2 Orange — grated (about 3 T)
1 t Vanilla
1 c Flour
1/2 c Quick-cooking oats
2 ts Baking powder
1 t Pumpkin pie spice
1 c Dried currants
1 c Dried currants
1 c Walnuts — chopped
Cinnamon sugar

Beat together first 5 ingredients until blended. Mix
together the next 6 ingredients and beat in until dry
ingredients are just moistened. Do not overbeat.
Divide batter between 12 paper-lined muffins cups
and sprinkle tops with cinnamon sugar. Bake in a 375
degree oven for about 25 minutes, or until a cake
test, inserted in center, comes out clean. Cool in pan
for a few minutes, and then continue cooling on a
rack. Yields: 12 muffins.

SOURCE: Coffee Cakes and Quick Breads by Renny
Darling.

– – – – – – – – – – – – – – – – – –

RAISIN BUTTERMILK BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Buttermilk + 1T OR
1 c Water + 1T AND
5 tb Powdered buttermilk.
2 c White flour
1 c Whole wheat flour
1 t Salt
2 1/2 ts Yeast
1/3 c Raisins
1/3 c Broken nuts – your choice

Place all the ingredients except the raisins and nuts in
machine,program for Mix Bread,or Raisin Bread press Start Add the
raisins nuts during the last part of the 2nd kneading when the
beeper sounds.

– – – – – – – – – – – – – – – – – –

CHARD AND PARSLEY QUICHE WITH TWO CHEESES

Recipe By : “France: The Vegetarian Table”
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Eggs
Rcrockett Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE PASTRY SHELL:
2 cups all-purpose flour,
plus extra for working the dough
1 teaspoon salt
1/2 cup unsalted butter — chilled
3 tablespoons margarine — chilled
6 tablespoons ice water
FOR THE FILLING:
6 to 8 medium-size chard leaves
thick middle ribs removed
1 bunch flat-leaf parsley — stems removed
1 tablespoon olive oil
1 clove garlic — minced
1 1/2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 eggs
1/3 cup BelPaese or similar mild, soft cheese
cut into 1/2 inch cubes
1/4 cup freshly grated Parmesan cheese
2 teaspoons butter

To make the pastry shell, sift together the flour and salt
into a bowl. Cut the chilled butter and margarine into
1/2-inch chunks and add them to the flour mixture. Using a
pastry blender or 2 knives, cut in the butter and margarine
until the mixture forms pea-size balls. Add the ice water,
1 tablespoon at a time. At the same time, turn the dough
with a fork and then with your fingertips just enough to
dampen it. This method will help to keep the pastry light
and flaky. Do not overwork the dough or it will become
tough. Gather the dough into a ball, wrap it in aluminum
foil or plastic wrap and refrigerate for 15 minutes. (The
chilling will make it easier to roll out.) Preheat the oven
to 475 degrees.

To prepare the crust: On a lightly floured work surface,
roll out the chilled dough into a round about 11 1/2 inches
in diameter and 1/8 inch thick. Drape the pastry over the
rolling pin and carefully transfer it to a 9-to-10-inch
tart pan. Unfold it from the pin and press it gently into
the pan. Trim off the overlap even with the pan’s rim. Line
the tart shell with aluminum foil and then add a layer of
pastry weights or dried beans. Place the weighted pastry
pan on a baking sheet. Place both i n the preheated oven to
bake partially, until faintly golden, 8 or 9 minutes.
Remove from the oven, lift out the weights, remove the
aluminum foil, and let the crust cool completely on the
baking sheet. Reduce the oven heat to 375 degrees.

To make the filling, arrange the chard leaves on a steamer
rack over gently boiling water, cover and steam for 5 to 7
minutes. The leaves should retain their pretty green color
but be greatly reduced in volume. Remove the chard from the
steamer and squeeze the leaves to extract any water. Cut
the chard into chiffonade strips by stacking the leaves,
rolling them up into a thin cigar shape and then cutting
them crosswise in thin shreds. Set aside.

Steam the parsley leaves as you did the chard, but for 3 to
5 minutes. Remove from the steamer and squeeze dry. Mince
the parsley. Again squeeze the chard and parsley to remove
excess water. Set aside.

Warm the olive oil in a skillet over low heat. Add the
garlic and saute until just soft, 1 or 2 minutes. Add the
chard and parsley, reduce the heat to very low and cook,
turning often, until the greens have absorbed the oil,
about 5 minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the cream, salt, pepper and
eggs. Beat lightly, then add the olive oil-infused greens
and the cheeses.

With the partially cooked shell in place on the baking
sheet, fill it as full as possible with the mixture without
spilling any over the top. Cut the butter into bits and dot
the top of the quiche.

Place in the preheated 375-degree oven and bake until the
filling is puffed and golden and a knife inserted in the
center comes out clean, about 30 to 35 minutes.

Remove from the oven and serve immediately or let cool to
room temperature. Cut into wedges to serve.

Per serving: 506 calories, 27 gm carbohydrates, 184 mg
cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm
saturated fat

– – – – – – – – – – – – – – – – – –

Title: Pecan-Lemon Shortbread Hearts
Categories: Cookies
Yield: 24 servings

1 1/2 c All-purpose flour
1/2 c Sugar
1/4 c Cornstarch
1 tb Lemon zest; plus 1 teaspoon
1/4 ts Salt
3/4 c Unsalted butter, chilled;
-cut in 1/2″ cubes
1/2 ts Vanilla extract
1 c Pecans
Vanilla sugar; optional

Recipe by: Williams Sonoma Cookies and Biscotti p. 24
In food processor combine the flour, sugar, cornstarch, lemon zest and
salt. Process briefly until well mixed. Add the butter and vanilla and ,
using rapid off-on pulses cut in until the mixture resembles a fine meal.
Add the pecans and process until finely chopped.
Transfer the mixture to a large sheet of waxed paper and gather
together
into a flat disk. Top with a second sheet of waxed paper. Roll out the
dough 1/4 inch thick. Using a 3-inch or smaller heart shaped cutter, cut
out cookies. Transfer to ungreased cookie sheets, spacing them 1/2 inch
apart. Gather up the scraps and repeat. Sprinkle the cookies with
vanilla
sugar if desired.
Bake until just beginning to color, about 20 minutes. Transfer to wire
racks and let cool for 5 minutes. Store in an airtight container for up
to
1 week.

—–

Caramel Macadamia Shortbread

Recipe By : AWW Dec 96
Serving Size : 25 Preparation Time :0:00
Categories : classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 grams butter — chopped
1/2 cup brown sugar
1/2 cup icing sugar mixture
1 1/2 cups plain flour
1/3 cup rice flour
1/3 cup cornflour
2/3 cup chopped macadamia nuts
1 tablespoon sugar

Grease 20cm x 30cm lamington pan.
Beat butter and sifted brown sugar and icing sugar in small bow lwith
electric mixer until smooth.
transfer mixture to large bowl, stir in sifted flours and nuts.
press mixture into prepared pan, mark into 25 rectangles with sharp knife,
sprinkle with white sugar.
Bake in moderately slow oven about 40 minutes or until lightly browned,
cool in pan.

– – – – – – – – – – – – – – – – – –

Potatoe Vegetable Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Newcomer
3 tablespoons Margarine — or butter
1/4 cup Onion — chopped
3 teaspoons Chicken-flavor instant — bouillon
1/4 teaspoon Dried thym4e leaves
1/8 teaspoon Pepper
2 cups Milk
1 cup Water
2 cups Potatoes — diced cooked and

1 cup Cubed cooked ham
1 package Frozen mixed vegetables — thawed

Melt margarine in large saucepan over low heat. Stir in onion; cook until
tender. Stir in flour, bouillon, thyme and pepper. Cook until mixture is
smooth and boubly. Gradually stir in milk and water; cook over medium heat
until mixture boils and thickens, stirring constantly. Add potatoes, ham and
vegetables. Reduce heat; simmer 10 minutes or until vegetables are tender,
stirring occasionally.

– – – – – – – – – – – – – – – – – –