Children’s Chocolate Cake Mix

Recipe By : More Make -A-Mix Cookery by Eliason,Harward and Westover
Serving Size : 11 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening

In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and
salt. Stir with a wire wisk until blended. With a pastry blender, cut
in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers
with tight fitting lids or zip lock bags. Seal containers. Label with
date and contents. Store in a cool dry place. Use within 12 weeks. Makes
11 packages Children’s Chocolate Cake Mix for Easybake style oven.
To use:

To one container of mix add 4 teaspoons water. Stir with a fork or spoon
until blended and smooth. Pour mixture into greased and floured 4 inch
round miniature baking pan.

Follow directions for childs oven or bake in mom’s preheated 375°f oven
for 12 to 13 minutes.

Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a
smal plate and remove pan. When cool frost with Children’s Chocolate
Frosting. if desired. Serves 2 children.

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French Style Vegetable Stew

Recipe By : Heinz
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onions
2 cloves garlic — minced
2 small zucchini — thinly sliced
1 medium green pepper — cut into thin strips
1/2 cup olive or salad oil
1 medium eggplant, pared and cut into strips
3 Tablespoons flour
4 medium tomatoes, peeled, cut into eighths
1/4 cup tomato ketchup
1 Tablespoon salt
1 teaspoon apple cider vinegar
1/2 teaspoon crushed oregano leaves
1/4 teaspoon pepper

In Dutch oven, saute first four ingredients in oil until onion is
transparent. Coat eggplant with flour; add with tomatoes to sauteed
vegetables. Combine ketchup and remaining ingredients; pour over vegetables.
Cover; simmer 30-35 minutes; stir occasionally, or until vegetables are
tender. Makes 8-10 servings (about 7 cups).

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HAZELNUT CHERRY TART

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
1/2 c Plain flour
1/8 t Salt
2 oz Hazelnuts, roasted
-ground
2 T Sugar
2 oz Butter
1 Egg yolk
2 t Water
—–CUSTARD FILLING—–
4 Egg yolks
1/4 c Sugar
1 t Vanilla extract
1 3/4 c Cream
3 t Gelatine
2 T Water
—–TOPPING—–
2 lb Cherries, canned
2 t Gelatine
2 t Rum (see note)

MAKE PASTRY: Sift flour and add all dry ingredients together, with the
sugar in the centre, on a pastry board. Add the butter (softened), egg yolk
and water. Work the liquids into the sugar, until it is creamy.

Now work in the flour mixture, as you would for any sweet pastry. Press
the dough into a greased 9-inch flan tin. Prick the base of the pastry all
over. Refrigerate for 30 mins, then cook in a moderate oven (375 degrees
F.) for 15 to 20 mins (until golden brown)

MAKE FILLING: Put egg yolks, sugar and vanilla into a bowl and beat until
thick and creamy. Heat cream carefully until almost boiling.

Combine the two mixtures, beating until smooth, then add the result to the
top of a double boiler and simmer until it thickens (STIR CONSTANTLY).

Dissolve the gelatine in the water and add to the cream mixture, stirring
well until it is well mixed. Allow this mixture to cool completely before
adding to the pastry case. Refrigerate until it sets.

MAKE TOPPING: Drain the cherries and reserve about 1 cup of the syrup.
We don’t use commercial canned cherries. I would suggest a “light” syrup.
Arrange the pitted cherries artistically over the top of the tart.

Put the reserved syrup, gelatine and rum (we usually use cherry brandy or
kirsch) into a saucepan and heat (stirring) until gelatine dissolves. Cool
the liquid and pour over the cherries. Refrigerate until set.

NOTES:

* A thoroughly decadent desert — This has simply got to be the best
dessert you’ll ever try. My wife has made this one many times. The only
complaint ever lodged is that there was not enough.

* Don’t be put off by the complexity of the recipe; it is well worth the
effort.

* All the egg whites “wasted” can be used in something else, such as a
Pavlova.

: Difficulty: moderate to hard.
: Time: several hours preparation, cooking and cooling.
: Precision: measure the ingredients carefully.

: Kevin J. Maciunas
: Discipline of Computer Science, Flinders University, South Australia
: ACSnet: kevin@flinders.oz ARPA: kevin%flinders.oz@seismo.arpa
: UUCP: ..!seismo!munnari!flinders.oz!kevin

: Copyright (C) 1986 USENET Community Trust

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EXQUISITE SALAD (RICE/CHICKEN SALAD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Uncooked basmati rice
1/2 c Uncooked brown rice
1/4 c White wine vinegar
3/4 c Extra virgin olive oil
1 t Granulated sugar
1 Clove garlic — minced
1 c Cilantro leaves
Salt — to taste
White pepper — to taste
2 c Cooked chicken —
Shredded/chilled
1 bn Green onions with tops —
Sliced
1 c Tomatoes — diced
2 c Escarole — chopped
1 1/2 c Asparagus,cooked al dente —
Cut chilled
1 Avocado — chopped

Prepare rice according to pkg. directions. C hill
Plave vinegar, oil, sugar, garlic and cilantro in
blender. Blend until smooth. Season to taste with salt
white pepper. Combine rice, chicken , green onions,
tomato, escarole, asparagus and avocado. Toss with
dressing. Serve immediately or chill to blend flavors.
P.S. I have doubled this recipe – but not doubled the
dressing and it was delicious. P.S. P.S. for the
vegans out there – this is also great – sans the
chicken. You might want to through in a few peanuts or
chopped pecans.

UMMMMMMMGood I prepare everything the day before and
combine just before serving.

Recipe By : CHEF MCH

From:

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Title: Parmesan croutons 1
Categories: Salads, Misc.
Yield: 2 Servings

1 Slice Whole Wheat Bread
1 tb Butter Or Margarine
1 tb Grated Parmesan Cheese

Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange
bread triangles in a shallow baking dish or pie plate. Micro-cook,
uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is
dry. Remove the bread from the microwave oven. In a custard cup
micro-cook butter or margarine, uncovered, on 100% power for 40 to 50
seconds or till melted. Drizzle over bread triangles. Sprinkle with
grated parmesan cheese.

MMMMM

Chicken Tortilla Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Soups Stews
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onion — finely chopped
1 Cl Garlic — Finely Chopped
2 Tablespoons Vegetable Oil
4 Cups Chicken Broth
1/4 Cup Red Bell Pepper — Chopped
1 Tablespoon Red Chiles — Ground
3/4 Teaspoon Basil Leaves — Dried
1/2 Teaspoon Salt
1/4 tsp Pepper
15 oz Tomato Puree — 1 can
1/2 C Vegetable Oil
10 6″ Corn Tortillas — *
2 C Chicken Breasts; Cooked — **
—
Avocado Slices
Cheese — ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
~————————————————————————-

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat.
Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet
until hot. Cook tortilla strips in oil until light golden brown, 30 to
60 seconds; drain. Divide tortilla strips and chicken among 6 bowls;
pour broth over chicken. Top with cheese and avocado slices.

Source: Texas A M University Extension Service

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Title: VEGAN COLE SLAW
Categories: Vegetables, Oct.
Yield: 1 servings

1 Granny smith, unpeeled,
Cored, and diced
2 c Slivered cabbage (red or
Green)
Plenty of raisins
1/4 ts Celery seed
2 tb Cider vinegar
1 tb Honey
1 tb Oil
Salt pepper to taste
>
> 1) place apples, cabbage,
And raisins in bowl – toss
> 2) combine all else in cup
And mix
> 3) pour on top and serve

Posted by karpen@nrlfs1.nrl.navy.mil (Judy Karpen) to
the rec.veg.cooking newsgroup Oct. 19, 1994.

Comment by Judy Karpen, karpen@nrlfs1.nrl.navy.mil:

Good stuff!

Just a variant note — shredded carrot can be used in
addition to, or even in place of, the cabbage; also,
raspberry vinegar (tres yuppie, i know) can replace
the cider vinegar + honey. If it’s still not sweet
enough for your taste you can add some fruit juice;
peach works well. Oh, you can leave out the oil too,
esp if you add the fruit juice (dont want too much
liquid in there).

Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: Orange Hollandaise
Categories: Sauces, Breakfast
Yield: 4 servings

2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt

(From “The New Basics” by Julee Rosso and Sheila Lukins. Workman;
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

MMMMM

SPAGHETTI WITH ROASTED ZUCCHINI AND OLIVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti or Thin Spaghetti
– or Linguine, uncooked
3 md Zucchini — sliced 1/2″ thick
1 t Vegetable oil
2 md Onions — chopped
3 Garlic cloves — minced
12 oz Roasted peppers, diced
-(liquid reserved)
12 Black olives, sliced
1/2 ts Crushed red pepper flakes
Salt and pepper to taste
1/4 c Crumbled feta cheese

Prepare pasta according to package directions. Drain
and rinse with cold water; drain again.

Preheat oven to 500 degrees F. Spray 2 large cookie
sheets with vegetable oil cooking spray. Lay the
zucchini on the sheets and spray them with cooking
spray. Roast the zucchini 8 to 10 minutes, until
tender.

In a medium, non-stick skillet warm the vegetable oil
over medium heat. Add the onion and garlic and saute
it until lightly browned, about 5 minutes. Add the
onion and garlic to the zucchini and stir in the
roasted peppers, olives, red pepper flakes and pasta.
Season with salt and pepper and sprinkle with feta
cheese.

Each serving provides: 297 Calories; 10.7 g Protein;
49.8 g Carbohydrates; 7 g Fat; 13.7 mg Cholesterol;
800 mg Sodium. Calories from Fat: 10%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Peach Refrigerator Cake

1/2 pound marshmallows
1/2 cup orange juice
1/2 cup ginger ale
1 cup heavy cream, whipped
Sponge cake or lady fingers
6-8 peaches, sliced
1/2 cup chopped crystallized ginger

Cut marshmallows in quarters, add to orange juice and stir over hot water
until almost melted: Cool slightly and add ginger ale. When slightly thickened
fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper.

Arrange layer of cake or ladyfingers on bottom, next a layer of peaches, then
layer of marshmallows; repeat until there are 3 layers of cake and 2 of
filling. Chill in refrigerator overnight. Unmold; garnish with remaining
peaches and cream and ginger.