Oatmeal Carmelitas

Recipe By : More Than Sandwiches
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces candy caramels, light
5 tablespoons light cream
1 cup all-purpose flour
1 cup oats — quick rolled
1/2 cup pecans — chopped
1/2 teaspoon baking soda
sugar
3/4 cup margarine — melted
1/4 teaspoon salt
1 package semisweet chocolate chips — 6 oz size

Melt caramels in cream in top of double boiler. Cool slightly. Set aside.
Heat oven to 350^. Lightly spoon flour into measuring cup; level off.
Combine flour with remaining ingredients except chocolate chips and pecans.
Press 1/2 of crumbs in bottom of ungreased 11×7-inch or 9 inch square pan.
Bake for 10 minutes. Remove from oven. Sprinkle with chocolate chips and
pecans. Spread carefully with caramel mixture. Bake for 15-20 minutes
longer until golden brown. Chill 1-2 hours. Cut into bars.
~Diana Rattray

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Title: Berry Delite Fruit Dip
Categories: Fruits, Dips
Yield: 2 cups

1 pk IMO Fat Free Sour Cream
-(16 oz)
1/3 c Seedless raspberry jam
1 tb Honey
1/4 t Grated lime rind
1 t Lime juice (opt)

In a medium bowl, combine IMO Fat Free Sour Cream, jam, honey, lime
rind and optional lime juice. Mix well, cover and refrigerate several
hours to blend flavors.

MMMMM

CREAMY BUTTERMILK WHEAT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Buttermilk
1/4 c Cream,Heavy
3 tb Apple Juice, Concentrate
1 1/2 Egg Beaters
1 1/2 tb Honey
1/3 ts Salt
1 1/2 tb Gluten
1/3 ts Baking Soda
3 1/3 c Whole-Wheat Flour
2 ts Yeast

D. German IV Page 39 – Medium NOTES: 81.8 cal oz May use evap skim
milk in place of cream.

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APPLE FILLED SQUASH HALVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Hamburger
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Acorn Squash — Md
1 lb Lean Ground Beef
1 1/2 ts Salt
1/2 ts Cinnamon
2 c Apples — Pared Chopped,2 Lg
1/4 c Raisins
1 x Salt
4 tb Brown Sugar — Packed
2 tb Margarine Or Butter — Melted

Heat the oven to 400 degrees F. Cut each of the squash in half and remove
the seeds and fibers. Place the squash, cut sides down, in an ungreased
baking pan. Then add water to the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40 minutes. While the squash is
baking, cook and stir the meat in a large skillet until it is brown.
Drain off the excess fat. Remove the skillet from the heat and stir in
the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart
apples and the raisins. When the squash is cooked, turn them so that the
cut side is up and remove them to a platter. Drain off any remaining
liquid in the pan and dry. Scoop out the pulp from the acorn squash,
making a shell that is 1/4-inch thick all the way around. Season the
shells with salt to taste. Mash the pulp and mix in the meat mixture.
Return to the shells, piling them full and sprinkle with 1 tb of brown
sugar on each. Drizzle with the melted butter. Bake uncovered until the
apple is tender, about 20 to 30 minutes. Serve hot.
NOTE:
You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of
bulk pork sausage for the 1 lb of lean ground beef.

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Sticky Toffee Pudding

Recipe By : The Udny Arms Hotel, Scotland
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pudding:
1/2 Cup Butter
2 Cups confectioner’s sugar
2 Eggs
3 Cups Flour
8 Ounces Dates
1 Teaspoon Baking soda
2 Cups Boiling water
Sauce:
1 Cup Butter
2 3/4 Cups Brown sugar
1 Pint Whipping cream

Pudding.
Cream butter and sugar until white and fluffy. Beat in eggs gradually.
Fold in flour. In a separate bowl pour the boiling water over the dates
and soda. When water is absorbed add other ingredients and cream mixture.
Bake in 9″ x 13″ cake pan in moderate hot oven (350 F) for 40 minutes.
Sauce.
Mix all ingredients and bring to a boil. Poke holes in top of cake and
pour half of mixture over top, allowing sauce to soak into cake. Brown
under grill before serving. Keep remaining sauce hot and spoon onto still
warm pieces of cake cut into 3″ squares. Top with whipped cream.
Recipe collected by Bernie Jurasek from the Udny Arms Hotel in Scotland
and shared with Pat Busst circa 1986. Typed by Jack Busst, Calgary,
Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73

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Title: PETITE FRENCH PEAS WITH PINEAPPLE MINT
Categories: Vegetables
Yield: 6 servings

2 tb Unsalted butter
4 c Fresh petit pois or other
-sweet baby peas
3 sm Onions, thinly sliced
2 sm Carrots, peeled/thin sliced
1 tb Lemon juice
1/4 c Chicken stock
1 ts Sugar
Salt white pepper to taste
Bouquet garni consisting of
-1 sprig each pineapple mint
-french thyme, and parsley
1 sm Head butter lettuce shredded
2 tb Pineapple mint, chopped

Heat butter in a medium saucepan with a tight-fitting lid, then add
peas, onions, carrots, lemon juice, chicken stock, sugar, salt,
pepper and bouquet garni. Stir well, then cover with shredded
lettuce. Cover pan and simmer for 30 to 45 minutes or until
vegetables are tender. Remove bouquet garni, taste for seasoning and
cook 5 minutes longer. Sprinkle mint leaves over peas and serve
immediately.

Source: Shepherd’s Garden Seeds pamphlet.

MMMMM

BEEF AND VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Corn oil
1 lb Stewing beef, cut into
-1/2-inch cubes
1 lb Sweet Italian sausage links,
-sliced
1 cn Tomatoes (28 ounces)
3 c Water
1 c Chopped onion
1 t Salt
1 tb Worcestershire sauce
2 lg Potatoes, peeled, cut into
-1/2-inch cubes
1 c Sliced celery

In a large, heavy kettle, heat the oil; add the beef
and brown on all sides. Remove the meat with a
slotted spoon and set aside. Add the sausage to the
kettle and brown on all sides. Drain off the drippings
from the kettle. Add the tomatoes, water, onion,
salt, Worcestershire sauce and the reserved browned
beef. Bring to a boil, then reduce the heat; simmer,
covered, until almost tender, about 1 1/2 hours. Add
the cubed potatoes and sliced celery; simmer until the
vegetables and meat are tender, about
20 minutes more.

[THE BALTIMORE SUN; January 16, 1991]

Posted by Fred Peters.

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Black Bean Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 tablespoon whole cumin seeds
2 cloves garlic — minced
2 large onions — coarsely chopped
4 stalks celery — cut into chunks
1 large green bell pepper — diced
6 cups water
1 smoked ham hock or pig’s knuckle — optional
3 large carrots, peeled — cut into chunks
2 bay leaves
1 teaspoon ground coriander
1 teaspoon dried thyme
1 1/2 cups dried black beans — picked over rinsed
1/3 cup coarse bulgur wheat — optional
1 cup minced fresh coriander (cilantro) — tightly packed
or
parsley
1 teaspoon salt — or to taste
1/2 cup dry sherry — optional

serves 8

Author’s Notes: A smoked ham hock or pig’s knuckle give this soup an appealing
smoky flavor, but the vegetarian version is equally delicious. The bulgur whe
at acts as a thickener; alternatively, you can puree abut a cupful of the cooke
d beans and stir them back in if the soup is too thin.

Heat the oil in the cooker. Add the cumin, stirring constantly for 5 seconds.
Add the garlic and onions and saute until the onions are soft, about 3 minutes
. Add the remaining ingredients except the fresh coriander, salt, and sherry.
Lock the lid in place and over high heat bring to high pressure. Adjust heat
to maintain high pressure, and cook for 35 minutes. Let the pressure drop natu
rally or use a quick release method. Remove the lid, tilting it away from you
to allow any excess steam to escape. Remove the bay leaves and ham hock (if us
ing). Stir in the coriander, salt to taste, and the sherry (if desired) while
the soup is simmering. Adjust the seasonings and serve.

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Chicken Chow Mein

Recipe By : Sue Klapper – KCXJ08A
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons oil
2 cloves garlic — minced
2 small chicken breasts, boneless — cut
s
8 mushrooms — sliced
2 stalks celery — cut into strips
1/4 cup bamboo shoots — sliced
Seasoning Sauce:
1 chicken bouillon cube — dissolve 1
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
5 ounces chow mein noodles

Note: Warm chow mein noodles in 325 degreen oven for 5
minutes.

Combine sauce ingredients and set aside. Add oil to hot
wok. Swirl, add garlic and stir fry for 30 seconds. Add
chicken. Stir fry for 3 minutes or until chicken turns
opague. Remove and set side. Add vegetables and stir fry
over medium heat for 2 minutes. Push vegetables to sides of
wok. Restir sauce mixture and add to center of wok,
stirring until thick and bubbly. Add chicken and heat.
Serve with chow mein noodles.

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Mushrooms, Tofu and Snow Peas in Soy Ginger Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small onion halved and
Sliced thin crosswise
1 tablespoon Vegetable oil
1/4 pound Mushrooms sliced thin
1 Garlic clove
2 teaspoons Minced gingerroot
3/4 teaspoon Cornstarch dissolved
In 2 Tablespoons cold water
3 tablespoons Soy sauce
1/2 pound Firm tofu drained — wrapped
In a double thickness of
Paper towels for 15 minutes
And cut into 1/4 inch thick
Slices
1/4 pound Snow peas — strings discarded
Cooked rice

In a skillet brown the onion over moderately high heat, stirring occasionally,
add the mushrooms and saute the mixture, stirring until the mushrooms are
tender. Add the garlic and the gingerroot and saute the mixture, stirring for
1 minute. Stir the cornstarch mixture, add it to the skillet with the soy
sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and
turning the tofu to coat it with the sauce for 2 or 3 minutes. Stir in the
snow peas and cook the mixture stirring gently for 30 seconds and serve the
tofu mixture over the rice. Serves 2

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