Title: NO BAKE PEACH CRISP
Categories: Desserts
Yield: 6 servings

2 cn (16 ozs each) cling peach
-halves in syrup
1 c Cinnamon granola, broken up
1/2 c Toasted slivered almonds
2 tb Butter
2 tb Brown sugar
1 ts Cinnamon
1/2 c Whipping cream
1/3 c Powdered sugar
1/2 ts Vanilla
1/4 ts Almond extract
1/4 ts Nutmeg
1/2 c Sour cream

Drain peaches, reserving liquid for other uses. Combine granola and
almonds. Melt butter in small saucepan. Blend in brown sugar and cinnamon,
simmer until sugar is dissolved, about 2 minutes. Toss with granola and
almonds; cool. Beat whipping cream with powdered sugar, vanilla, almond
extract and nutmeg until stiff. Blend in sour cream. To serve, place two
peaches on each servng plate. Top with cream mixture and sprinkle with
granola mixture. Makes 6 servings.

—–

Title: Roasted Red And Green Pepper Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

1 ea Red Bell Pepper
1 1/2 c Mayonnaise
1 t Dried Parsley; Crushed
1 ea Green Bell Pepper
1/2 c Sour Cream

MMMMM————————-GARNISHES——————————
1 x Fresh Parsley; Chopped, OR
1 x Paprika
1 tb Fresh Parsley; Chopped, OR
1 x Dried Parsley; Crushed
2 tb Lemon Juice

Slice the peppers in half, vertically, and remove the seeds. Char
under the broiler on both sides (about 5 minutes per side). Remove
and cool. Peel and dice the peppers and set aside. Blend the
mayonnaise and sour cream until smooth. Mix in the lemon juice and
parsley then blend in the peppers. Cover and chill. Garnish with
additional parsley and sprinkle with paprika, if desired. Makes about
3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips,
Baby Corn, String Beans, Carrots, Bread Sticks

MMMMM

Poppy Seed Cake

Recipe By : Mrs. Irwin Heus
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup poppy seeds
3/4 cup milk — scalded
1 1/2 cups sugar
3/4 cup butter
3 teaspoons baking powder
3 cups flour — sifted
3/4 cup milk — cold
4 egg whites
1 teaspoon vanilla

Filling:

4 egg yolks
juice of 1 lemon
1 cup sugar
2 tablespoons cornstarch
1 cup hot water
1/2 cup chopped nuts

CAKE

Soak poppy seed in scalded milk overnight. Cream sugar and
shortening. Sift flour, baking powder and salt three times. Add
poppy seed. Beat egg whites and fold into mixture. Divide into three
layers. Bake at 350 degrees for 25 minutes.

FILLING

Cook in double boiler until thick. Spread between layers. Sprinkle
nuts on each layer. Ice top and sides.

– – – – – – – – – – – – – – – – – –

POSSUM STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, large, finely chopped
1 tb Fat
Possum liver (optional)
1 c Bread crumbs
1 t Red peppers, chopped
Worcestershire sauce, dash
1 Egg, hardboiled, finely chop
Salt to taste

Brown onion in hot fat, add finely chopped liver. Cook
until tender. Add other ingredients plus enough water
to moisten mixture. Mix, stuff possum and skewer or
sew the opening shut. Suggestions: Some parboil the
possum before roasting. Others remove the skin and
fat. Try rubbing possum with a little sage before
roasting. Sweet potatoes are absolute requirement to a
Southerner.

– – – – – – – – – – – – – – – – – –

Title: Mary Yarborough Pie
Categories: Desserts Pies Londontowne
Servings: 8

1 cn Sour pitted cherries 1 cn Drained crushed
pineapple-sm
1 pk Cherry Jello (small) 1/4 c Chopped nuts
1/4 c Flour 1 c Sugar
3 ea Bananas 1 x Whipped cream
1 x 9″ graham cracker pie crust

Combine cherries, sm can pineapple, flour sugar. Cook until thick. Remove
from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour
into graham cracker crust. Top with whipped cream and serve.

Mrs. Harold T. Cook

—————————————————————————–

K.D. LANG’S INDONESIAN SALAD WITH SPICY PEANUT DRESSING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SALAD—–
3 tb Vegetable oil
Salt to taste
1 lb Firm tofu — patted dry
— and cut into 1/4″ cubes
2 sm Potatoes — boiled
— cut into bite-size wedges
1/2 lb Fresh spinach — cleaned
— steamed, and chopped
1/2 sm Head green cabbage — shredded
— and lightly steamed
1/2 lb Mung bean sprouts
— washed thoroughly
—–FOR THE DRESSING—–
4 Garlic cloves
1/4 c Roasted peanuts
5 ts Soy sauce or tamari
3 tb Lime or lemon juice
4 ts Brown sugar
1/4 ts Cayenne pepper
2 tb Water

Heat the oil and salt in a medium frying pan over medium heat. Add the
tofu in small batches and saute until lightly browned on both sides, about
5 minutes. Remove with a slotted spoon and drain on a paper towel.

Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

Prepare the dressing by placing all of the dressing ingredients in a
blender and blending until smooth. If the dressing seems too thick, add
another teaspoon of water.

Top the vegetables and bean curd with the bean sprouts and dressing, and
serve immediately.

Preparation time: 1 hour

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed for
you by: Karen Mintzias

– – – – – – – – – – – – – – – – – –

PULAO FOR STUFFING CHICKEN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter Or Vegetable Oil
1 md Onion, Grated
1 t Curry Powder
1 Clove Garlic, Crushed
2 c Chicken Stock
1 1/4 c Pineapple Juice
1/3 c Raisins
1/3 c Pistachio Nuts, Chopped
1 3/4 c Long Grain Rice
1 t Salt

Quantity: About 1 1/2 Pounds Of Stuffing Cooking
Time: 25 Minutes

Heat the butter in a heavy pan and brown the onion in
it. Remove the onion and fry the curry powder until
dark brown then add the garlic and simmer for 3
minutes, until a smooth paste is formed. Return the
onion to the pan and add the stock, pineapple juice,
raisins, Pistachios, and rice. Season with the salt,
to taste. Cover tightly and simmer over low heat for
15 minutes, until the rice is half done. Strain off
the liquid reserving it for another use. Use the
pulao to stuff chickens or other poultry. This makes
enough to stuff 1 large or 2 smaller chickens.

From How To Make Good Curries by Helen Lawson
Copyright 1973

– – – – – – – – – – – – – – – – – –

Chinese Style Country Ribs (Crockpot)

Recipe By : Crockery Cookery
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Pork
Grapes Quick And Easy
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic — crushed
3 to 4 lbs. country style spareribs

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs.
Place in Crockpot. Pour remaining sauce over all. Cover and cook on Low for
8-10 hours.

– – – – – – – – – – – – – – – – – –

Title: PATE A LA RAPURE (GRATED PIE)
Categories: Poultry, Pies, Main dish
Yield: 1 servings

1 Chicken 5-6 lb (stewing)
5 lb Potatoes
2 Onions; medium- chopped
1 Celery stalk-diced
1 Carrot; grated
1/4 ts Thyme or
-1 bay leaf
Salt pepper

Cut chicken into individual pieces. Place in saucepan. Cover with cold
water, bring to a boil. Add onions, celery, carrot, thyme or bay
leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or
till chicken is tender. Peel and grate potatoes over a bowl of cold
water. When chicken is cooked squeeze 1 or 2 cups potatoes at a time
in a piece of cotton till quite dry. Place in a saucepan. When
potatoes are all squeezed dry add as much boiling broth from the
chicken as needed to almost cover ptoatoes. Stir till thoroughly
mixed. Salt lightly. Simmer over low heat about 10 minutes. Grease
generously a 8″ square baking dish. Spread half potatoes in the
bottom of the pan. Bone the hot chicken and spread over the potatoes,
cover with the half of the potatoes. Mince one small onion very
finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very
small dice. Bake 1/2 hour in 350F oven or till top is golden brown
and crisp. Serve hot.

from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane
Benoit. To quote the author, “R^ape in French means grated, so in
either case, r^apure or rappie” indicated that fact. A great deal of
French and English is mixed together in the Acadian language") (I had
to leave out the French accents.)

MMMMM

1 egg
2 tbsp Parmesan Cheese
2 garlic cloves
4 tbsp Mozzerella Cheese, shredded
1/8 cup Red Wine Vinegar
2/3 cup Olive Oil
Blend all ingredients with 1/3 cup olive oil in a blender. Blend one more
time adding 1/3 cup more olive oil. Refrigerate 2 hours.

This is the thickest dressing ever, and you will need a wooden spoon to scoop
it out of the blender. Absolutely the best recipe!!!