Chocolate-Nut Fingers

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate Squares And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pecans or walnuts — coarsely chopped
1 1/2 cups oven-toasted rice cereal
8 ounces semisweet chocolate — (squares)
1/4 cup milk
1 tablespoon butter or margarine
1/2 teaspoon vanilla
Chocolate Glaze
4 ounces semisweet chocolate
4 tablespoons butter
1 teaspoon light corn syrup
1/8 teaspoon salt.

About 3 hours before serving or early in day:
1. Line 12″ by 8″ baking pan with waxed paper.
2. In large bowl, mix nuts and rice cereal.
3. In heavy 2-quart saucepan over low heat, heat chocolate squares, milk,
and butter, stirring frequently, until melted and smooth. Remove from heat.
Stir in vanilla extract. Pour chocolate mixture over nut mixture; stir to
mix well. Press nut mixture evenly into bottom of pan. Refrigerate to set
chocolate, about 1 hour.
4. Prepare Chocolate Glaze.
5. Remove chocolate-walnut loaf from pan; remove waxed paper. Pour Chocolate
Glaze over loaf. With metal spatula, quickly and evenly spread glaze over
loaf. Refrigerate until glaze is set, about 1 hour.
6. Cut loaf lengthwise into 2 strips. Cut each strip crosswise into 18 bars.
Makes 36 bars. About 105 calories each.
CHOCOLATE GLAZE: In 1-quart saucepan over low heat, heat chocolate, butter,
corn syrup and salt, stirring constantly, until melted and smooth.

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2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Source:Emeril Lagasse, New New Orleans Cooking
Makes: about 2/3 cup

Ghosts In The Graveyard

Recipe By : Cool Whip
Serving Size : 1 Preparation Time :0:10
Categories : Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 Cups Cold Milk
2 Pkgs. (4 Serving Size) Jello-Chocolate Pudding
1 Tub 12 Oz. Cool Whip Thawed
1 Pkg 16Oz. Oreo Chocolate Sandwich Cookies

Crush cookies in zip style bag, with rolling pin, or in food processor.

Make pudding as directed on package using 3 1/2 cups milk; let stand 5
minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed
cookies. Spoon into 13×9 dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour.

Decorate with candy pumpkins,candy corn, milanos and spoonfuls of whipped
topping for ghosts (pipe in chocolate eyes)

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Title: Split Pea Soup
Categories: Soups/stews, Vegetables
Yield: 6 servings

1 lb Smithfield Ham, bits/pieces 2 lb Split Peas
1 ea Large Onion, chopped 3 ea Large Carrots, chopped fine
1 ga Water 2 ea Celery Stalks w/ leaves

Separate fat from meat. Fry fat in soup pan. When crisp, discard solids.
Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add
water, peas, carrots, and celery (center portion with leaves, chopped
fine). Cover and cook slowly until peas are mushy. Do not puree.

—–

Vegetable “Pasta”

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium zucchini
3 medium yellow squash
3 medium carrots
1 tablespoon butter — * see note
1/4 cup chopped basil
1/4 cup chopped parsley
salt
fresh ground pepper
fresh herbs — * see note

Wash zucchini, squash, and carrots. Peel carrots. Using a vegetable peeler,
slice the zucchini and squash into long strips and shred the carrots except
for the center core (s).
Set aside until ready to cook.

Heat the butter or oil over medium heat in a heavy skillet or Wok. Add the
shreds, carrots first, cooking for 2 or 3 minutes. Add zucchini and squash
and toss frequently, cooking for 3-4 minutes. Add salt, pepper, and herbs.

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Serving Ideas : Lamb Chops

NOTES : * or olive oil (which will also heat to higher temperature)
* such as basil or dried herbs

Spanakopita (Greek Spinach Pie)

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:15
Categories : Ethnic Pies Pastry
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds spinach — washed, chopped
1/4 cup scallions — chopped
1/4 cup fresh parsley — chopped
1/4 cup fresh dill — chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions — chopped
1 pound feta cheese — crumbled
1/2 cup Parmesan cheese — grated
2 whole eggs — beaten
1/2 cup butter — melted
14 whole filo dough sheet

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10
minu
tes. Squeeze out moisture by the handful. Heat olive oil in a large skillet and
saute onions until transparent, about 5 minutes. Stir in spinach and cheeses.
Re
move from heat and cool, stirring occasionally, to room temperature. Beat eggs
i
n with a wooden spoon.

Brush bottom and sides of a 13 x 9 x 2-inch baking dish with melted butter.
Line
the dish with a sheet of filo, pressing the edges of pastry firmly into the
cor
ners, and against the sides of the dish. Brush surface of filo with melted
butte
r, spreading it all the way to the outside edges and lay another sheet of filo
o
n top. Repeat until you have used 7 layers of filo in all.

Spread spinach mixture evenly over last layer of filo and smooth it into the
cor
ners. Place another sheet of filo on top, brush with butter and repeat,
layering
with remaining filo. Turn edges over to form a crust. Brush the top with the
re
maining butter. Bake at 300 degrees for 1 hour or until the pastry is crisp and
delicately browned. Cut into squares and serve hot.

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Nutr. Assoc. : 0 0 1038 0 0 0 999 1038 0 541 0 4453

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“Blizzards”

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ww Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1 tsp Peanut butter
1 pkg Chocolate Alba
1 Graham cracker
1 c WW chocolate ice cream
2 pkg Sweetner

Mix chocolate Alba according to package directions. Add remaining
ingredients. Blend. Serving = 2 Fr., 2 Milks, 1 Fat, 1 Pro., 1 Br., 10
opt. cal.

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Oyster Soup

Recipe By : The Fannie Farmer Cookbook Twelfth Edition
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups Stews
Theme Week

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients
4 cups milk
1 small onion sliced
2 stalks celery with leaves
1/4 teaspoon nutmeg
2 parsley sprigs
1 Small piece bay leaf
2 cups shucked or canned oysters and their juice
3 tablespoons butter
3 tablespoons flour
Salt
1 Pinch cayenne pepper

Directions:
Put the milk, onion, celery, nutmeg, parsley, and bay leaf in a pot,
together with any oyster juice. Simmer for 15 minutes, then strain.
Add the oysters and simmer for 10 minutes more. Melt the butter in a
small pan, stir in the flour, and cook, stirring, for 3 minutes. Slowly
add about 1 cup of the oyster mixture, stirring constantly, and cook
until smooth and thick. Stir the thickened mixture into the remaining
milk and oyster soup. Add salt to taste and the cayenne pepper and stir
until smooth. Serve hot.

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NOTES : Source: The Fannie Farmer Cookbook Twelfth Edition
Revised by Marion Cunningham with Jeri Laber
Alfred A. Knopf New York, 1980
ISBN 0-394-40650-8

CHICKEN GORKY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Russian Ethnic
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken breasts boneless
2 oz Vodka heated
1 tb Tomato paste
5 tb Butter
1 tb Flour
1 1/2 c Sour cream or plain yogurt
4 tb Feta cheese crumbled
1/2 ts Pepper
1/2 ts Salt
1/2 tb Dried parsley
1 ea Garlic clove minced
3/4 c Chicken broth
1/4 c Onion chopped

Brown chicken in butter with the chopped onions. Pour
heated vodka over the chicken onions. Add the
garlic, salt, pepper, parsley. Remove chicken from
the pan, dredge in the flour, add the tomato paste,
chicken broth to the pan. Stir-in the sourcream feta
cheese. Bring to a boil, stirring constantly. Add the
chicken again to the mixture, reduce heat and simmer
for 20-30 minutes. Arrange the chicken in a deep
casserole dish. NOTE*** At this point this dish may be
frozen or refrigerated for later cooking to finish.
Pour the mixture over the chicken and cook in
preheated 350 degree F oven and cook for 20 minutes or
until brown on top.

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Title: LEMON NUTMEG SAUCE
Categories: Sauces, Apples
Yield: 4 servings

1 tb Cornstarch
1/2 c Sugar
1 ts Grated lemon peel
1 c Water
2 tb Lemon juice
2 tb Butter or margarine
1/8 ts Salt
1/4 ts Nutmeg

Combine cornstarch, sugar and lemon peel in top of double boiler.
Blend in water. Stir over low heat until thickened. Cook over hot
water 10 minutes, stirring occasionally. Remove from heat; add
remaining ingredients. Stir until butter melts.

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