Title: Ranch Style Taco Salad
Categories: Salads, Main dish, Mexican
Yield: 8 servings

Head of Lettuce
Onion
1 lb Can Ranch Style Beans
1 pk Corn Chips
2 x Avocados
2 x Tomatoes
1 lb Cheddar Cheese
Bottle Catalina Dressing
1 lb Ground Beef
2 tb Lemon Juice

Saute ground beef, drain well and set aside to cool. Tear
lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain
beans. Break corn chips into smaller pieces. Chop avocado and
sprinkle with lemon juice, lightly tossing to coat.
Toss together all ingredients except corn chips. Top with chips
just before serving.

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Title: Libby’s Jeweled Relish
Categories: Relishes, Londontowne
Yield: 1 servings

1 cn Undrained sauerkraut (lg)
1 c Choppd salad olive w/pimento
1 x Grn pepper, chopped-optional
1 x Dill or garlic – optional
2 c Celery, chopped
1/2 c Honey
1 x Carrot, grated – optional

Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs.
James W. Wilson

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Title: CARAMEL FRENCH TOAST
Categories: Brunch, Breads, Kids
Yield: 6 servings

-NANCY BERRY CWBJ73A
1 c Brown sugar
1/2 c Butter
2 tb Corn syrup
12 Sl Sandwich bread
6 Egg; beaten
1 1/2 c Milk
1 ts Vanilla
1/4 ts Salt

Combine sugar, butter, and corn syrup in a small
saucepan; cook over medium heat until thickened,
stirring constantly. Pour syrup mixture into a
13x9x2-in baking dish. Place 6 slices of bread on top
of syrup mixture. Top with remaining 6 slices of
bread. Combine eggs, milk, vanilla, and salt, stirring
until blended. Pour egg mixture evenly over bread
slices. Cover and chill 8 hours. Bake, uncovered, at
350 degrees F. for 40 to 45 minutes or until lightly
browned. Serve immediately. Yield: 6 servings. NANCY
BERRY (CWBJ78A) FORMATTED BY ELAINE RADIS BGMB90B
Converted by MMCONV vers. 1.00

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JALAPENO CORN CHOWDER

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Corn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ears corn or 3 cups frozen whole kernel — corn
1 1/2 cups chicken broth
1 cup milk
1 to 2 fresh jalapeno peppers, seeded and — finely
chopped
1/4 of a 7 1/2 ounce jar roasted red sweet —
peppers, drained–
–and chopped (1/4 cup) or 1 jar diced —
pimento, drained
1/2 cup crumbled feta cheese

Cut off kernels from the ears of corn, if using. In a blender container
combine half the corn and the broth. Blend till nearly smooth. In a
large saucepan combine broth mixture and remaining corn kernels. Stir in
milk or light cream, jalapeno peppers, and red peppers or pimento. Heat
through. Top each serving with cheese and garnish with whole peppers, if
desired. Makes 4 side dish servings.

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POTATO CELERY ROOT PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb boiling potatoes, peeled —
: cut into 1″
: pieces
1 lb celery root, peeled — cut
: into 1″ pieces
5 TB unsalted butter — cut into
: pieces
1/2 c milk
2 ts fresh lemon juice
1 ts salt — or to taste
: freshly ground pepper to
: taste

In a large saucepan combine the potatoes and enough
salted cold water to cover them by 2 inches. Bring the
water to a boil, and boil the potatoes, covered, for 4
minutes. Add the celery root, simmer the vegetables,
covered, for 10 to 15 minutes, or until they are very
tender, and drain them well. While the vegetables are
still hot force them through a food mill fitted with
the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper,
and stir the puree well. (The puree may be made up to
1 day in advance and kept covered and chilled.) In a
heavy saucepan reheat the puree over low heat,
stirring constantly, until it is hot.

Yield: 5 1/2 cups

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman”

Title: Fiesta Hot Chocolate
Categories: Drinks Mexican
Servings: 4

1/2 c Cocoa
1 T Flour; Unbleached
1/4 c Dark Brown Sugar; Packed
4 c Milk
3 ea Cloves; whole
1 ea Cinnamon Stick;Broken In 1/2
2 T Powdered Sugar
1 1/2 t Vanilla
1 x Whipped Cream
4 ea Cinnamon Sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon. Stir in powdered
sugar and vanilla. Beat with molinillo, wire whisk or hand beater until
foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon
sticks.

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Lo Mein

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Chinese egg noodles — (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork — in matchsticks
2 ounces Raw lean beef — in match
sized pieces
2 ounces Raw chicken — in small
of any shape
2 ounces Raw shelled shrimp — (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms — sliced
or reconstituted — Chinese
2 cups Chinese cabbage — shredded
2 Scallions — cut in matches
2 tablespoons Soy sauce
1 teaspoon Salt
1/2 teaspoon MSG — (or chicken bouillon
1/4 pound Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cor nstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this
order, stirring for a few seconds between each addition: pork, beef,
chicken, shrimp. As soon a s you’ve added and tossed the shrimp, add
the mushrooms and cabbage. Cook until cabbage is wilted. Add
scallions, soy, salt, and MSG. Stir. Add the noodles and the bean
sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen’s recipe) From: Michael Loo

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Title: Ixni-Pec – Yucatan Habanero Sauce – RHP
Categories: Sauces, Peppers, Mexican
Yield: 1 cup

1/4 c Onion; chopped
1/4 lg Ripe tomato; peeled, seeded,
-and chopped
1/4 c Habanero; seeded and chopped
1/4 c Seville (bitter) orange
-juice *
Salt to taste

* or substitute a mixture of 1 part orange juice to 2 parts fresh lime
juice.

In a bowl combine all the ingredients, seasoning with salt. Serve
whenever a chilli sauce is called for.

Andrews says this Ixni-Pec is pronounced schnee-pec. This dish
is from Yucatan, in Mexico.

From Elisabeth Lambert Ortiz, in Jean Andrew’s _Red Hot Peppers_
MacMillan, 1993 ISBN 0-02-502251-2. Typos by Jeff Pruett.

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Title: WEST INDIAN RICE AND PEAS WITH TEMPEH
Categories: Vegetables, Main dish
Yield: 6 servings

2 c Uncooked brown rice
1/2 c Unsweetened grated coconut
2 1/2 tb Vegetable oil
4 c Water
1 c Dried black eyed peas
-(soaked for 5 hours
– at least)
3 Bay leaves
1 md Onion; chopped
3 Garlic cloves; minced
1/4 c Vegetable oil
1 sm Chile; sliced
1/2 Red or green bell pepper
8 oz Tempeh; cubed
1 pn Fennel (generous pinch)
-salt pepper to taste
2 Scallions; chopped

Saute rice coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water cinnamon stick. Cover the pot

bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn the heat down. Simmer for 40 minutes.
Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling
water till tender (only takes abot 20-25 minutes). Drain them remove
the bay leaves. Keep warm till the rice tempeh are ready.
Saute the garlic onion with the 1/4 cup of oil till the onions soften.
Stir in chile bell pepper. Saute for 2 minutes. Add fennel, tempeh,
salt pepper. Lower heat, but stir frequently til tempeh is crisp
golden.
Combine everything, mixing together well.

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Title: Passover Forgotten Torte with Raspberry Sauce
Categories: Desserts, Sauces
Yield: 12 servings

3/4 c Egg whites (about 6) at room 2 ts Sugar
-temp 1 ts Vanilla
2 ts Lemon juice 3 c Red raspberries or
one 12 oz
3/4 ts Vanilla -pkg frozen, thawed
1/4 ts Almond extract 1 tb Sugar
1 1/4 c Sugar Fresh mint leaves (opt)
1 c Whipping cream

the loop ends.

M M CANDY WREATH: Make cluster balls the same way as the candy tree
ornament clusters, using plain or peanut M M’s. Form a circle from a wire
coat hanger, the hook forms the hanging loop. Attach cluster balls to the
hanger with pipe cleaners. Tie a large bow at the top of the wreatn.

Shared by Cate Vanicek Remove any large stems from basil and wash leaves.
Shake off excess water and dry with paper towel.

Place in food processor; ith blade attachment process until finely chopped.
Process in two batches if necessary to get a uniformly chopped basil.
Remove from processor and reserve.

Place butter in small mixer bowl. Using an electric mixer, whip butter
until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and
basil; mix unitol well incorporated. Basil butter can be used immediately
or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm. Melt basil
butter in large skillet over medium heat. Add shrimp and saute’ just until
done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly
grated parmesan cheese.

Makes 4 to 6 servings.

SOURCE: General Mills’ Olive Garden Restaurant Chain.

Shared by Cate Vanicek Preheat oven to 400-degrees.

In large mixing bowl mix sugar, nuts, oats, margarine and flour until
crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square
baking dish. Stir cinnamon into cherry filling. Spread over crust.
sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25

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