Title: Recess Peanut Butter Cups (Reeses)
Categories: Candies, Chocolate, Pitzer
Yield: 6 servings

8 oz Hershey’s Milk Chocolate
1 1/2 c Peanut Butter, Divided

Melt 8 oz Hersey’s milk chocolate bar with 1/2 cup peanut butter.
Melt 1 cup peanut butter in measuring cup set in a pan of boiling
water. Cut cupcake papers down to about the size for the Reese’s cups
and place in cupcake tin. Put about 1 T. of melted choc mixture, let
set for 20 min then place 1 T peanut butter on choc. let set for 10
minutes then place 1 more T of choc on top and let set.

MMMMM

Title: HOERNCHEN
Categories: German, Holiday, Cookies
Yield: 2 servings

-Brenda Harju (ntbc64b)
1/2 lb Butter
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
1/2 lb Unblanched almonds, ground
Red and green colored
-sugar, tiny multicolored
-candies

Cream together butter and sugar. Add egg and
vanilla, blend well. Stir in flour and gr. almonds.
Pinch off a piece of dough the size of a walnut and
roll into strip the thickness of your little finger.
Form into crescent shape. Dip one side of crescent
into colored sugar or multicolored candies. Place
uncoated side down on ungreased cookie sheet. Bake in
350 degree oven for 15 min., or until slightly brown.

MM by Cathy Svitek

—–

Title: Wined Chicken in Deluxe Gravy
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 6 servings

1 Fryer (3-4 pound in weight)
1 lg Onion, cut into wedges
1 c Fresh mushrooms, sliced
-OR
1/2 c Canned mushrooms
1/2 c Celery, sliced
-OR
1 Celery stalk, sliced
1/2 c Water chestnuts, sliced
4 tb Oil
1/4 c Soya sauce
1/4 c Wine
1 1/2 tb Corn starch, dissolved in
1/3 c Water

1. Take your Chinese cleaver and chop through bone of chicken to form
chunks of chicken, about 2×2". Marinate all chicken chunks in wine,
soya sauce, salt for at least 20 minutes. In the meantime, slice all
the other ingredients and have ready for cooking.

2. If your wok is small, you will have to divide your chicken into 2
batches and cook each batch seperately. If your wok is large enough to
hold all the chicken, then place 4 tablespoons oil in it, heat to
smoking point, add all of the chicken and onions to it, stir fry and
brown chicken on all sides with wok uncovered. This will take about
10 minutes. At the end of this period, cover wok and cook chicken a
further 10 minutes.

3. Uncover wok, add clery, mushrooms, water chestnuts, stir everything
well. Cover wok and cook ingredients 3 minutes, uncovering wok, once
to give things a stir. Mix starch solution up well, add to wok, stir
everything up thoroughly.

NOTE: If your wok is small, cook the chicken in two batches. Remove
both batches of chicken to a serving platter. Leave chicken juices in
wok. Cook vegetables and make gravy in it. When vegetables and gravy
are cooked, pour over chicken. This dish can be used as a main dish
in Canadian cuisine, by not cutting up the chicken so fine.

MMMMM

Peter Paul Mounds Cake

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. all purpose flour
1 c. self rising flour
5 eggs
2 tsp. vanilla
2 c. sugar
1 c. shortening
1 c. milk
–FILLING:–
1 c. sugar
1 c. milk
1 lb. frozen coconut
12 lg. marshmallows
1 tsp. vanilla
–ICING:–
2 c. sugar
1/2 c. margarine
1 sm. can evaporated milk
2 tbsp. cocoa

Preheat oven to 350 degrees. Cream together 2 cups sugar and 1
cup shortening. Beat in eggs 1 at a time. Sift the flour together.
Add to the sugar mixture, alternating with the cup of milk. Stir
in vanilla. Pour into 3 greased and floured cake pans. Bake for 30
to 35 minutes. Meanwhile place 1 cups sugar and 1 cup milk in
saucepan and bring to a boil. Add coconut and marshmallows. Stir
and boil for 5 minutes. Stir in vanilla. Spread between layers
while they are still hot. Let cool and frost.
Icing:
Combine all ingredients and cook over medium heat. Stir
constantly until thick and it forms a soft ball when small amount is
dropped in cold water.
Cool and frost top and sides of cake.

– – – – – – – – – – – – – – – – – –

SPICED PECAN DROP BISCUITS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Unsifted all-purpose flour
1/4 c Unsifted cake flour
1 tb Baking pwdr.
1 t Baking soda
1/2 ts Cream of tartar
1 1/2 ts Salt
1 tb Cinnamon
1 1/2 ts Freshly grated nutmeg
3/4 ts Ground ginger
1/4 ts Allspice
1/4 c (+1 tb.)granulated sugar
3/4 c Solid shortening
1 1/2 c Buttermilk
2/3 c Chopped pecans
2/3 c Dark raisins

Preheat oven to 425 F . Butter and flour a cookie
sheet or jelly roll pan. Thoroughly mix flours, baking
powder, baking soda, cream of tartar, salt, cinnamon,
nutmeg, ginger, allspice and sugar in a lge. mixing
bowl. Add shortening and using two round-bladed
kniver, cut into small lumps.

With fingertips, reduce lumps to small bits, rubbing
into flour mixture. Blend in buttermilk, pecans and
raisins with a few quick strokes. DO NOT
OVERMIX–BISCUITS WILL BE TOUGH.

Drop heaping tablespoon mounds of dough onto baking
pan, spacing abt. 2″ apart. Bake the biscuits for 15
minutes, or until firm and golden. Transfer the pan of
biscuits to a rack to cool for min. Serve
immediately, or cool completely and store in an
airtight container in refrigerator.

Yield: 14 3"-biscuits.

– – – – – – – – – – – – – – – – – –

Title: HOT JALAPENO BREAD
Categories: Breadmaker, Tex-mex, Breads
Yield: 1 servings

1 tb Monterey cheese;shredded
1 pk (5/16-oz) yeast
1 tb Sugar
1 c Unbleached flour
1 ts Salt
1 c Bread flour
7/8 c Water
2 tb Or less Jalepeno peppers
-chopped

WARNING! THIS BREAD IS REALLY HOT!!!
Put all ingredients, in the order given, into the
bread pan, select WHITE bread and push Start.
WARNING–THIS BREAD IS REALLY HOT! Use fewer jalapenos
for a milder bread. It makes deliciously unusual
sandwiches. The wild, spicy flavor contrasts well with
cheese and cucumbers, cold roast beef, and chicken.

—–

Breakfast Burritos

Recipe By : Holiday Celebrations
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Mexican Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 strips bacon — cut in 1/2″ pieces
1 1/2 cups potato, peeled cooked — cut in 1/2″ cubes
1/2 cup onion — chopped
1 clove garlic — minced
1 15 oz can black beans — rinsed and drained
2 tablespoons canned, diced green chilies
1 tablespoon butter
6 large eggs — lightly beaten
6 8″ flour tortillas
1/2 to 1 cup Red Chili Sauce
1/2 to 1 cup Green Chili Sauce
1/2 to 1 cup Cheddar Cheese — shre

Fry bacon pieces in a large skillet just until crisp; drain, reserving 1
tablespoon of the drippings in the pan. Add potato, onion, garlic to pan.
Cook, covered, about 10 minutes or until potatoes start to brown, stirring
occassionally. Add black beans and chilies; heat through. (If making ahead,
omit heating bean mixture.)

Meanwhile, in another large skillet, heat butter, lifting and tilting to
cover surface. Pour in eggs and cook until jet set, stirring frequently.
(Cook just until barely set, because the eggs will cook more in the
burritos.) Stir in bacon and the potato mixture.

Grease a baking dish. Lay tortillas out flat on a work surface. Divide
filling evenly among tortillas and roll up; place seam side down in the
baking dish. Spoon Green Chili Sauce over one half of all the tortillas.
Spoon the Red Chili sauce over the other half of all the tortillas.

Bake uncovered in a 350 oven for 20 to 25 minutes of until heated through.
Top with cheese, bake 4 to 5 minutes more or until cheese is melted. To
serve, cut burritos in half. Makes 12 servings.

To make ahead: This dish can be made the night before up to the point of
adding the chili sauces. Cover tortillas with a damp paper towels to prevent
tortillas from cracking, then with plastic wrap. Refrigerate. To serve,
remove plastic wrap and towels. Spoon sauces on as above; cover with foil.
Bake in 350 oven for 20 to 35 minutes or until nearly heated through.
Uncover; top with cheese and bake 8 to 10 minutes more or until heated
through.

– – – – – – – – – – – – – – – – – –

SWISS CHEESE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shredded natural Swiss chees
2 c Shredded Gruyere cheese (8 o
1 tb Cornstarch
1 Clove garlic, cut into halve
1 c Dry white wine
1 tb Lemon juice
3 tb Kirsch or dry sherry
1/2 ts Salt
1/8 ts White pepper
French bread, cut into 1-inc

Toss cheeses with cornstarch until coated. Rub garlic
on bottom and side of heavy saucepan or skillet and
add wine. Heat over low heat just until bubbles rise
to surface (wine should not boil). Stir in lemon
juice. Gradually add cheeses, about 1/2 cup at a time,
stirring constantly with wooden spoon over low heat
until cheeses are melted. Stir in kirsch, salt and
white pepper. Remove to earthenware fondue dish and
keep warm over low heat. Spear bread cubes with fondue
forks and dip and swirl in fondue with stirring
motion. If fondue becomes too thick, stir in 1/4 to
1/2 cup heated wine. NOTE: An additional 2 cups
shredded Swiss cheese can be substituted for Gruyere
cheese.

– – – – – – – – – – – – – – – – – –

Angel’s Pasta *

Recipe By : unknown (5/20/96)
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
Pasta/Noodles Sauces/Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c strawberries — thinly sliced
1/3 c dark brown sugar — divided
3/4 c whipping cream
4 oz angel hair pasta
4 tbsp toasted hazelnuts — chopped

In a small bowl, gently toss the sliced berries and 1 tablespoon of the
sugar. Cover and set aside.
In a medium saucepan, mix the cream and the rest of the sugar. Bring to a
boil, stirring constantly. Lower the heat and simmer until the sugar has
dissolved, cream has turned light brown and mixture is smooth. Remove from
the heat.
Cook the pasta per package instructions, omitting the salt. Be sure to drain
the pasta completely.
Over medium heat, add the pasta to the sauce mixture and toss until coated.
Before serving, spoon the berries with their juice over the pasta and
sprinkle with the chopped nuts. Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: THOUSAND-YEAR-OLD EGGS
Categories: Cheese/eggs, Chinese
Yield: 12 servings

2 c Very strong black tea
1/3 c Salt
2 c Each ashes of pine wood,
Ashes of charcoal and ashes
From fireplace
1 c Lime*
12 Fresh duck eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

Combine tea, salt, ashes and lime. Using about 1/2
cup per egg, thickly coat each egg completely with
this clay-like mix- ture. Line a large crock with
garden soil and carefully lay coated eggs on top.
Cover with more soil and place crock in a cool dark
place. Allow to cure for 100 days. To remove coating,
scrape eggs and rinse under running water to clean
thoroughly.
Crack lightly and remove shells. The white of the egg
will appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled
vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

*Available in garden stores and nurseries.

The description of the whites turning grayish
isn’t quite accurate from the ones I’ve seen. They’re
more a dark blackish amber color– quite attractive
actually.

From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

—–