FUDGY PICNIC MUFFINS (M_C-TC)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Squares semisweet chocolate
1 c Margarine
1 c Flour
1 3/4 c Sugar
4 Eggs
2 c Pecans or less, chopped
1 t Vanilla

Melt chocolate with margarine. Combine flour and
sugar. Add eggs and melted chocolate mixture to flour
mixture. Stir well (batter is heavy). Add pecans and
vanilla. Pour into paper cups in muffin pan. Bake at
300 40-45 minutes. Makes24 muffins that freeze well.

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GRAPEFRUIT “MARGARITA” SAUCE

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoons vegetable oil
4 shallots, — chopped
2 jalapenos, — chopped
1 bunch cilantro stems
2 cups grapefruit juice
1/2 cup chicken stock
3 ounces tequila
1/4 cup lime juice
2 tablespoons corn starch, dissolved in 2 — tablespoons water
1/4 cup each grapefruit, orange and lime segments,
skin, pith and pits discarded,
diced
2 tablespoons chopped cilantro
1 ounce Cointreau
Salt

Heat oil in a medium saucepan over medium-high heat. Add shallots, jalapenos,
cilantro stems and
sweat for 3 minutes. Add grapefruit juice, chicken stock, tequila and lime
juice. Bring to a boil.
Stirring constantly, gradually pour in cornstarch mixture just until sauce
begins to thicken — you will
not need to use it all. Simmer about 20 minutes. Strain through a fine sieve.
Fold in citrus segments,
cilantro and Cointreau. Season to taste with sal

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Title: CHINESE-GINGER-MEATBALL AND WATERCRESS SOUP
Categories: Chinese, Soups
Yield: 6 servings

8 oz Water chestnuts
1 lb Finely ground lean pork
4 1/2 ts Peeled and minced fresh
-ginger
Ground white pepper, to
-taste
1 1/2 ts Soy sauce
2 1/8 ts Cornstarch
Salt to taste

Serve as the first course of a traditional Chinese
dinner or alone as a light nutritious supper.

MEATBALLS:

Finely chop 12 of the water chestnuts. Reserve the
remaining ones for garnish. Combine the pork, ginger,
chopped water chestnuts, soy sauce, cornstarch, salt
and pepper. Mix well and form into balls 3/4 inch in
diameter. These may be made in advance and frozen.
Be sure to thaw completely in refrigerator before
poaching.

SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt
Freshly ground black pepper 2 bunches watercress,
chopped 3 green onions, finely chopped Bring the
vegetable stock and chicken stock to a simmer in a
large pot. Put a fourth of the meatballs in the broth
and poach until they rise to the top. Remove and keep
warm. Repeat with the remaining meatballs. About 20
minutes prior to serving, return stock to a boil and
add the meatballs. Cook for 10 to 15 minutes (Note:
Meatballs will be slightly pink in the center even
after the second cooking.) Season with salt and black
pepper to taste. Turn heat to medium low. Add the
watercress and green onions. Cook, uncovered, for a
few minutes until watercress is slightly wilted and
bright green in color. Add the remaining water
chestnuts and cook for 1 minute so that they remain
crisp. Serve immediately.

From California Heritage.

Posted by Sylvia Mease. Courtesy of Fred Peters.

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SPICY GARLIC FISH FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb White fish fillets (sole,
-whiting, cod, monkfish)
Salt to taste
1 t Ground cumin
Vegetable oil for
-deep-frying
1/2 ts Ground coriander
3 Garlic cloves, crushed
1 t Ground anise seeds
1/2 ts Chile powder
1 tb Lemon juice
Lettuce leaves
Sliced radishes

Remove any skin and bones from fish, rinse and pat dry
with paper towels. Cut into large chunks.

Mix together cumin, coriander, ground anise, chile
powder, garlic, lemon juice and salt, blending to a
smooth paste. Spread over fish, cover and refrigerate
1 hour.

Half-fill a deep pan or deep-fryer with oil and heat
to 350 F. (175C) or until a 1-inch bread cube browns
in 50 seconds. Cook fish, a few pieces at a time, 2 to
3 minutes, until golden brown. Drain on paper towels.
Serve hot, garnished with lettuce and radish slices.

From: Steve Herrick Source: [The Book of Curries and
Indian Foods by Linda Fraser ISBN 0-89586-820-2]

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Title: ROSEMARY’S CHICKEN SALAD
Categories: Salads, Chicken
Yield: 10 servings

2 lb Cubed cooked chicken
2 c Chopped celery
2 ts Toasted bread cubes
2 1/2 c Miracle Whip
4 ts Toasted chopped almonds
2 1/2 ts Lemon juice
2 ts Grated onion
1 ts Salt
3/4 c Shredded cheddar cheese
1/3 c Bread crumbs

Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY’S
CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing,
almonds, lemon juice, onion and salt. Lightly place into 2 inch deep
baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for
25-30 mins until bubbly.

Servings: 10

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Key lime Pie 3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups crushed graham crackers
1/4 cup sugar
1/2 cup melted margarine
cool whip
(12 oz/thawed)
6 ounces cream cheese — softened
1 can sweetened condensed milk
1 cup lime juice — fresh
(or frozen limeade
scant green food coloring
optional

1. Mix graham cracker crumbs, sugar and margarine together and press into
a 9×13 inch pan. Bake at 350 for 10 – 15 mins
until slightly brown. remove and cool. 2. Blend together cool whip, cream
cheese, sweetened condensed milk, lime juice and food coloring. Spread into
pan and chill till firm. Could omit crust step and put filling into sherbet
glasses.

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Macaroni with Broccoli Blue Cheese Sauce

Recipe By : Wholefood Harvest
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups wholewheat macaroni
2 cups broccoli
2 tablespoons margarine
1/4 cup wholewheat flour
1/2 teaspoon dried mustard
salt pepper
2/3 cup milk
1/2 cup yogurt
1 1/2 cups Stilton or other blue cheese

Cook macaroni until just cooked. Cook broccoli for 3 min. in boiling
salted water.

Melt margarine, add flour, mustard, salt pepper and cook for 2 min.
stirring occasionally. Gradually add milk with a whisk. Stir briskly
until smooth. Remove from the heat; stir in yogurt and blue cheese.
Reserve a few t. of sauce for the top and mix the remaining sauce into the
macaroni, gently folding in the broccoli.

Grease an ovenproof dish, fill with the mixture, spread remaining sauce on
top and bake for 20 min. at 350.

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Title: WEIGHT WATCHERS PASTA NOODLE SALAD
Categories: Salads
Yield: 1 servings

1 c Cooked thin spaghetti
3 oz Diced cooked chicken
1/2 c Bean sprouts
1/4 c Sliced green onions
1/4 c Diced red pepper
1/2 oz Dry roasted peanuts, chopped
2 tb Reduced-sodium soy sauce
1 tb Water
1 tb Creamy peanut butter
3/4 ts Peanut oil
1/2 Garlic clove, minced
1/4 ts Minced pared gingeroot
1/4 ts Chinese sesame oil
ds Ground red pepper
1 c Shredded lettuce

In medium mixing bowl combine spaghetti, chicken, bean
sprouts, scallions, bell pepper, and peanuts; set
aside. In blender combine remaining ingredients
except lettuce and process on high speed until
thoroughly combined. Add to spaghetti mixture and
toss to coat. Cover and refrigerate until chilled,
about 30 minutes.

To serve, on serving platter arrange lettuce around
edge of platter; fill center of platter with spaghetti
mixture.

Each serving provides; 2 1/2 Protein Exchanges, 1
Bread exchange, 2 vegetable exchanges, 1 1/2 fat
exchange, 680 mg sodium, 38 mg cholesterol

Note: sometimes I use different veggies, the dressing
is the best part.

From: Kathy Smith on
rec.food.recipes

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Five Layer Bars

Recipe By : Hershey’s Centennial Classics
Serving Size : 1 Preparation Time :0:00
Categories : American Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup (1-1/2 sticks) butter or margarine
1 3/4 cups graham cracker crumbs
1/4 cup Hershey’s® cocoa
2 tablespoons sugar
1 can (14oz) sweetened condensed milk
1 cup (6oz ) Hershey’s® Semi-Sweet Chocolate Chips
1 cup raisins, chopped dried apricots or
miniature marshmallows
1 cup chopped nuts

Heat oven to 350°F. Place butter in 3x9x2-inch baking pan. Heat in oven
until melted; remove pan from oven. Stir together crumbs, cocoa and sugar;
sprinkle evenly over butter. Pour sweetened condensed milk evenly over crumb
mixture. Sprinkle with chocolate chips and raisins. Sprinkle nuts on top;
press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool
completely in pan on wire rack. Cover with foil; let stand at room
temperature 6 to 8 hours. About 36 bars.

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NOTES : Golden Bars: Substitute 1 cup REESE’S Peanut Butter Chips for
chocolate chips. Sprinkle 1 cup golden raisins or shopped dried apricots over
chips. Proceed as above.

Title: Caesar Salad with Fennel and Red Pepper
Categories: Salads, Ceideburg 2
Yield: 6 servings

1 sm Head romaine lettuce,
-leaves torn into bite-size
-pieces
2 sm Fennel bulbs, thinly sliced
1 Red bell pepper, seeded,
-deveined and thinly sliced
3/4 c Coarsely chopped toasted
-walnuts
2 tb Fresh lemon juice
2 Cloves garlic, minced
4 Anchovy fillets, rinsed,
-dried, minced
1 Egg slightly beaten
1/2 c Olive oil
1/2 ts Freshly ground black pepper
1/3 c Grated Parmesan cheese

Nuts add a crouton-like crunch an crisp vegetables add extra flavor
to this unique yet straightforward version from “Season to Taste,” by
Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a
large salad bowl, combine lettuce, fennel, red pepper and walnuts. In
a small bowl, mix remaining ingredients until well blended. Pour over
salad and toss well.

Makes 6 servings. Posted by Stephen Ceideburg; February 14 1991.

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