SWEET MOLLIES

Recipe By : Linda Funk
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter — softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
12 ounce pkg. butterscotch chips
6 1/2 ounce pkg. regular potato chips* — finely crushed

Combine flour, baking soda and salt in small bowl. Beat butter, both sugars
and vanilla in large mixing bowl. Add eggs, one at a time, beating well
after each addition; gradually beat in flour mixture. Stir in butterscotch
chips and potato chips. Drop by rounded teaspoon- fuls onto ungreased baking
sheet.
Bake in preheated 375F degree oven for 9-11 minutes or until golden. Let
stand 2 minutes; remove to wire rack to cool completely. Makes about 5 dozen
cookies

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Serving Ideas : *I prefer Lay’s Plain potato chips in the yellow bag!

NOTES : There was a cafe in Yorba Linda, CA, called Sweet Nicks. They made
these cookies and they became so popular that the the city of Yorba Linda
named them the official cookie of the city.

Senegal Stew with Millet

Recipe By : “Wholesome Harvest” by Carol Gelles
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 cups cabbage — coarsely chopped
1 cup onion — chopped
2 cloves garlic — minced
1/2 teaspoon cayenne
1/2 teaspoon curry powder
1/4 teaspoon dried thyme
14 1/2 ounces whole peeled tomatoes — undrained
1 cup vegetable broth — or water
2 tablespoons smooth peanut butter
2 cups sweet potato — cubed
1 1/2 cups rutabaga — cubed
1 cup carrot — in 1/2-inch pieces
1 cup chickpeas — cooked
2 cups millet — cooked

In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage,
onion, garlic, and cook ,stirring , until the cabbage is softened. Stir
in the cayenne, curry pwdr, and thyme; stir in tomatoes, braking them up
with spoon (can also squish them through your hands as you add them —
jtk). Add the broth and peanut butter, and stir until completely smooth.
Add potato, rutabaga, carrot, chickpeas. Bring to a boil, reduce heat,
simmer uncovered for 35 mins. Serve over the millet. Nutritional Value
Per Serving: —————————— calories = 349
protein = 11.2 g carbs = 50.4 g fiber =
8.8 g total fat = 13 g saturated fat = 2 g zero
cholesterol sodium = 407 mg

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Nutr. Assoc. : 0 0 0 0 0 0 0 1514 0 0 0 0 0 0 4142

Title: SNICKERS ICE CREAM
Categories: Chocolate, Frozen
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
12.00 oz Vanilla ice cream
0.25 c Crunchy peanut butter
1.00 c Cool whip
1.00 pk Instant chocolate pudding

Mix all ingredients well. Pour into square pan and freeze. Serves 8.

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Title: Mrs. Field’s Double-Rich Chocolate Cookies
Categories: Cookies
Yield: 48 servings

2 1/2 c Flour
1/2 t Soda
1/4 t Salt
1/2 c Unsweetened cocoa powder
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 lg Eggs
2 t Vanilla
2 c Semisweet chocolate chips

Preheat oven to 300*F. In a medium bowl combine
flour, soda, salt and cocoa powder. Mix well and set
aside. In large bowl blend sugars with an electric
mixer at medium speed. Add butter and beat to form a
grainy paste. Scrape down sides of bowl, then add eggs
and vanilla. Beat at medium speed until light and
fluffy. Add the flour mixture and chocolate chips, and
blend at low speed just until combined. Drop dough by
rounded tablespoons onto ungreased baking sheets 1 1/2
inches apart. Bake for 21-23 minutes. Immediately
transfer cookies to a cool surface.

MMMMM

Title: Spaghetti Squash Casserole
Categories: Diabetic, Casseroles, Vegetables, Cheese, Main dish
Yield: 4 sweet ones

3 1/2 lb Spaghetti squash; 1 medium* 2 c Garlic; minced
-=OR=- 1 t Salt;
1 1/2 lb Spaghetti squash; 1 small Fresh ground black pepper;
-should = about 1 vegetable 1/2 c Mozzarella cheese; shredded
-for the diabeitic 1/4 c Parmesan cheese; grated
4 Ripe tomatoes; 1/4 c Scallions; chopped
3 T Olive oil; Grated parmesan for
garnish;

* In the two Diabetic spaghetti squash recipes that I found, the
spaghetti squash ingredient was about 1 1/2 for 4 serving or sweet
ones. -=NO=-

1.Prick the squash in 3 or 4 places with the tines of a fork. Place
it on a microwave-safe plate, cover loosely with microwave-safe
plastic wrap, and cook at full power (650-700 watts) for 9 minutes.
Turn the squash over, and cook another 9 minutes. Then let it stand,
still covered, for 5 minutes. 2. Using a sharp knife, cut a small X
in the bottom of each tomato. Arrange the tomatoes on a
microwave-safe plate and cover with a damp paper towel. Cook at full
power for 4 minutes. 3. Let the tomatoes stand for 1 minute. Then
peel, core and coarsely chop. Pour off the excess liquid. 4. Place 1
T of the olive oil on a small microwave-safe plate and cook at full
power for 2 minutes. Then stir in garlic and cook until it is crisp,
3-4 minutes. 5. Halve the squash and scrape out the seeds. Using a
fork, scoop out the pulp and transfer the spaghetti-like strands to a
2-1/2 quart microwave-safe casserole. Add the tomatoes, garlic and
oil, salt, pepper and remaining 2 T olive oil; toss well. Top with
the mozzarella, parmesan and scallions. 6. Cook at full power until
heated through, 4 minutes. Serve with additional parmesan on the side.

Food exchanges per serving should be about 1 1/2 vegetable exchange +
1/2 high-fat meat exchange + 1 fat exchange

The New Basics Cookbook by Julee Rosso Sheila Lukins, copyright 1989

MMMMM

ROTTING CRONE’S KISSES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh peas — in the pod
Green food coloring
8 oz Cream cheese — softened
6 Round crackers — about 3-inch
6 oz Pimientos — drained
1 c Raisins

Recipe by: Creepy Cuisine, Lucy Munroe
Open the pea pods and remove the peas into a
bowl; set aside. In another small bowl, mix food
coloring, drop by drop, into the cream cheese,
stirring with a spoon until the desired shade of green
is reached. Spread a large thin oval of cream cheese
on each cracker. Use clean scissors to cut pimientos
into upper and lower lip shapes – you’ll need 1 upper
and 1 lower for each cracker. Using extra cream
cheese, if necessary, to adhere lips to crackers,
place a set of lips on top of each cracker,
surrounding the oval of cream cheese. This will form
your open mouth. Place 2 rows of peas and raisins
(rotten teeth) between each set of lips.
Arrange on a serving platter.

Penny Halsey (ATBN65B).

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MEE KROB (THAI CRISP FRIED NOODLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bn Rice vermicelli, about 8
-ounces
Oil for deep frying
1 lg Onion, finely chopped
5 Garlic cloves, finely
-chopped
1/2 lb Pork fillet, sliced and cut
-into 1″ long pieces
1 Whole chicken breast,
-boned, sliced and cut into
-1″ pieces.
6 Dried Chinese mushrooms
-(shiitake), soaked and
-finely sliced.
2 sm Fresh chilies, seeded and
-finely sliced.
3 tb Soy sauce.
Juice from 2 limes.
2 tb Rice vinegar.
4 Or 5 tablespoons sugar,
-granulated, brown or palm.
3 tb Fish sauce.
3 tb Small shrimp++cooked or raw.
4 Eggs, beaten.
Handful of bean sprouts
6 Green onions, finely
-chopped.
4 tb Fresh cilantro, chopped
2 Green onions, cut for
-decoration.

Optional stuff: crab meat, bean curd, dried shrimp

Tear noodles into handful bunches (inside a large shopping bag to
avoid a mess). Heat oil and fry the noodles until they puff up.
Flip over for a few seconds. Do this by bunches and drain in bag.
Pour off oil, leaving 6 tablespoons in wok. Fry the onions and
garlic lightly.

Add pork and cook it through. Add chicken and fry until it turns
white. Put in mushrooms and chilies and reduce heat. In a bowl,
combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to
wok and simmer until liquid is reduced by half and starting to turn
syrupy. Add shrimp and cook for 1 minute. Push contents of wok to
the sides and pour beaten eggs into center of wok. Let set for a
minute then stir and add the bean sprouts and drained noodles. Toss
LIGHTLY (the noodles are fragile) to mix ingredients and then let
heat through. Transfer to serving platter and garnish with cilantro
and green onions.

NOTE: Rice vermicelli are also known as rice sticks or cellophane
noodles depending on where you find them. All the Asian cuisines
that I’ve encountered have some variation of them. Use the thinnest
you can find. Other kinds of noodles won’t work. When they hit the
hot oil, they kinda go “whooosh” and double or triple in size and
turn a milky white. Kids really like to watch the process. The oil
MUST be fresh and hot (375F to 400F) or the centers may be tough.

This recipe makes enough for 6-8 people. I’d recommend halving it
for less than that. It’s a sweet/sour dish with the emphasis on the
sweet. Very tasty and rich.

Posted by Stephen Ceideberg; September 28 1992.

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Serves 100

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Basic Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 gallons Applesauce
3 gallons String beans
2 gallons Baked beans
24 pounds Beets (cooked)
2 pounds Butter
12 Loaves of bread (1 lb loaf)
10 pounds Coleslaw cabbage
30 pounds Carrots (cooked)
2 gallon Peas
75 pound Fried chicken
35 pound Chicken a’ la King
15 bn Celery
1 pound Coffee (for 100 cups)
6 pound Cranberries (raw) AND—— — -6 lbs of sugar.
6 cup Cocoa or hot chocolate
13 quart Ice-cream — bricks
14 quart Ice-cream — bulk
40 pound Ham/beef/pork/veal roast.
30 pound Meatballs
32 pound Hambuger
35 pound Pork chops
45 pound Baked ham
14 bn Lettuce heads for salad
17 package Jello (3 1/2 oz packets)
6 pound Macaroni
1 gallon Pickles
35 pound Raw potatoes (mashed)
4 gallon Punch — (1/2c per person)
5 pound Rice
2 quart Salad dressing
3 pound Cube sugar
1/2 pound Tea
65 pound Turkey roast
25 pound Weiners

These individual items will serve 100 people. So if you are entertaining
hopes this helps out.

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Omelets Creole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Onion,chopped

1/2 c Green bell pepper,chopped

1/2 c Celery,finely chopped

2 tb Butter or margarine

1 cn Tomatoes (16oz)

1 Bay leaf

3/4 ts Garlic salt

1/4 ts Ground thyme

1 pk Tiny frozen cooked shrimp

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Title: Basmati Chaaval
Categories: Indian Ethnic Easy Side dish
Servings: 6

2 c basmati rice 3/4 t salt
1 T unsalted butter 2 2/3 c water

Pick the rice over and put in a bowl. Wash in several changes of water.
Drain. Pour 3 times the water you have rice over the rice and let soak
for 30 minutes hour. Drain thoroughly.
Combine the rice, salt, butter and the water in a pot. Bring to a boil.
Cover with a tight fitting lid, turn heat to very low and cook for 20
minutes. Lift the lid, mix gently but quickly with a fork and cover
again. Cook for 5-10 minutes until tender.

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