CHERRY SURPRISES

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
42 Candied cherries
1/2 c Semi-sweet chocolate chips
1 t CRISCO Shortening

1. Preheat oven to 375’F. Grease baking sheets.

2. Prepare cookie mix following package directions. Shape thin layer of
dough around each candied cherry. Place 2″ apart on greased baking sheets.
Bake at 375’F. for 8 minutes until set but not browned. Cool 1 minute on
baking sheets. Remove to cooling racks. Cool completely.

3. Place chocolate chips and shortening in small resealable plastic bag;
seal. Place bag in bowl of hot water for several minutes. Dry with paper
towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in
corner of bag. Drizzle chocolate over cookies. Allow drizzle to set before
storing between layers of waxed paper in airtight container.

Makes 3 to 3 1/2 dozen cookies

TIP: Well-drained maraschino cherries may be substituted for candied
cherries.

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PASTA SAUCE, OLIVIA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–O.EVANS VPRJ01A—–
1 6 ounce Jar artichoke hearts
Salt and pepper
1/8 cup Olive oil
1 pinch Cayenne pepper
1/2 cup Onion — chopped
1 14 ounce Can tamatoes — with juice
20 milliliter Garlic — crushed
Mushrooms — sliced
1/2 teaspoon Oregano
Black olives — sliced
1/2 teaspoon Basil
Parmesean cheese — grated

Heat olive oil in large sauce pan. Add onion, garlic, seasonings and artichoke
marinade. Saute on medium low heat for about 10 minutes. Add tomatoes and
simmer for 30 minutes. Add mushrooms, artichoke hearts, olives and parmesean
cheese and simmer for about 5 minutes. Serve over pasta.
Converted by MMCONV vers. 1.00

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Title: Banana Wrap
Categories: Kids, Snacks
Servings: 1

1 8-inch flour tortilla
2 To 3 Tbsp peanut butter
2 To 3 Tbsp grape jelly
1 sm Banana, peeled

Place tortilla on a paper towel. Microwave 10 to 20 seconds on HIGH until
the tortilla is soft and warm. Spread with peanut butter. Top with grape
jelly. Place the banana near the right edge of the tortilla. Fold up the
bottom fourth of the tortilla. Bring right edge over the banana and
roll-up. Recipe from “Boys and Girls Cookbook” Posted by: Sonya Whitaker

MMMMM

Title: CHOCOLATE DATE TRUFFLES
Categories: Cookies
Yield: 5 dozen

1 pk 11.5 oz Milk Chocolate chips
1 c Crushed vanilla wafers
1/2 c Powdered sugar
1/2 c Lowfat vanilla yogurt
1/2 ts Almond extract
1 pk 8 oz chopped dates (1 1/2 c)
Powdered sugar, colored
-candies, or sprinkles

1. In a medium saucepan over very low heat, melt chocolate chips,
stirring constantly. Remove from heat. Stir in vanilla wafers, 1/2 cup
powdered sugar, yogurt, and almond extract; blend well. Stir in dates.
Refrigerate 10 minutes for easier handling.
2. Form mixture into 1/2 to 1 inch balls. Roll in powdered sugar, and
place in a single layer in a large shallow container. Store covered in
refrigerator.
TIP: One 10 oz package of vanilla milk chips can be substituted for
the chocolate chips. Substitute 1/2 tsp. rum extract for the almond
extract and 6 oz pkg. dried apricots, chopped for the dates. Prepare
as directed above.

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STUFFED VINE LEAVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Greek
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Good-sized canned vine or
Grape leaves in brine
1/2 c Lean beef, cooked and chop
1 Clove of garlic, chopped
1 tb Tomato paste
1 tb Lemon juice
1/8 ts Cinnamon
1 c Cooked rice
2 tb Sscallions, chopped
1/2 ts Oregano
2 tb Parsley, chopped
Salt and pepper
Shredded lettuce for
Garnish
2 tb Olive oil
1 tb Wine vinegar

1. Drain the vine leaves. Drop them into a saucepan of
boiling water and blanch for 5 min. Drain well. 2.
Place the beef in a bowl. Add the garlic, tomato
paste, lemon juice and cinnamon and blend well. Stir
in the rice, scallions, oregano and 1 tbsp parsley.
Season with salt and pepper. 3. Spread the vine leaves
on a clean, flat surface. Remove any stalks without
tearing the leaves. 4. Place a spoonful of stuffing on
each leaf and press the stuffing together to make it
compact. Fold in the sides on each leaf and roll up
neatly. arrange the rolls on a serving dish and
garnish with shredded lettuce, if desired. 5. Place
the oil and vinegar in a small bowl and blen well with
a wire whisk. Sprinkle the rolls with the remaining
parsley.

This dish: Dolmades

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Title: MIXED PICKLE
Categories: Main dish
Yield: 1 servings

50 g Fresh chillies
50 g Dates
100 g Shallots
50 g Carrots
50 g Cauliflower
50 g Beans
3 Cloves garlic
2 sl Ginger
25 g Mustard seed
300 ml Malt vinegar
-I teaspoon salt
1/4 ts Chilli powder
75 g Sugar

Wash the chillies and cut lengthways. stone and
chop the dates halve the shallots, peel and slice the
carrots break the cauliflower into florets and wash,
string and cut the beans. Grind the garlic, ginger and
mustard seed together and mix with a tsp of vinegar
Place 200 ml vinegar into a pan and bring to the boil
with the salt. Add the chillies and when vinegar boils
again remove the chillies. Add the shallots and, again
when vinegar boils remove the shallots. Continue
process with all vegetables. Mix the garlic, ginger
mustard seeds, chilli powder and dates together with
the rest of the vinegar, add the cooked vegetables and
mix well. Stir in the sugar. From “A taste of Sri
Lanka” by Indra Jayasekera, ISBN #962 224 010 0

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Title: Baked Beans
Categories: Vegetables, Legumes, Canning
Yield: 1 text

Quantity: An average of 5 pounds of beans is neeed per canner load of 7
quarts; an average of 3-1/4 pounds is needed per canner load of 9
pints–an average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.

Procedure: Soak and boil beans and prepare molasses sauce (below).
Place seven 3/4-inch pieces of pork, ham, or bacon in an earthenware
crock, a large casserole, or a pan. Add beans and enough molasses sauce
to cover beans. Cover and bake 4 to 5 hours at 350 degrees F. Add
water as needed — about every hour. Fill jars, leaving 1-inch
headspace. Adjust lids and process according to the recommendations in
Table 1 or Table 2 depending on the method of canning used.

Molasses Sauce–Mix 4 cups water or cooking liquid from beans, 3
tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
3/4 teaspoon powdered dry mustard. Heat to boiling.
Table 1. Recommended process time for Baked Beans in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Baked Beans in a weighted-gauge
pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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SQUASH SOUP FOR ONE (or 2 not so hungry people)
1 small acorn squash
2 large cloves garlic
1 cup or more vegetable stock
1/2 tsp. Liquid Aminos (110 mg sodium) or salt, optional
1/4 tsp. black pepper and sage
dash cayenne
dash Tabasco sauce (for the adventurous)
1/2 cup cooked wild rice

Cut the squash in half and remove the seeds. Cover the bottom of a baking
dish with 1/2 inch water, place the squash in it (face down) along with
the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop
out the flesh and puree in a blender with baked garlic and vegetable
stock. Place the puree in a small sauce pan along with spices and wild
rice. Heat on low until the soup is hot.
I highly recommend lots of Tabasco for a soup that packs a punch!

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Title: GINGERED RICE
Categories: Chinese, Ethnic, Oriental
Yield: 4 servings

1 c Short-grain rice
1/2 ts Fresh ginger, finely minced
1/2 ts Peanut or Canola oil
2 c Water
1/2 ts Salt

Rinse rice in strainer and drain.
In a saucepan, heat the oil and fry the ginger over
medium heat until fragrant, 1-2 minutes. Stir in the
rice. Add the water and salt. Bring to a boil. Reduce
heat to a simmer. Cook covered until water is
absorbed, about 12-15 minutes. Stir once and allow to
stand until ready to serve. Note: Plain white or brown
rice, cooked without the oil, may be substituted.

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Cheese and Rice Casserole

Recipe By : BH G Low-Cost Cooking pg 71
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Cheese
Rice *Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup finely chopped celery
2 cups cooked rice
1/4 cup chopped onion
1 cup milk
1/2 cup shredded American cheese
3 eggs — beaten
1/3 cup snipped parsley
1/8 tsp pepper
1/2 tsp salt
paprika
2 tbsp butter or margarine

Cook celery and onion in butter until tender but not brown. Combine with rice,
cheese, and parsley. In another bowl, thoroughly stir together beaten eggs,
milk, salt, and pepper. Add to the rice mixture. Turn into a 10x9x2 inch baking
dish. Place in a 13x9x2 inch baking pan on oven rack. Pour hot water into the
larger pan to a depth of about 1 inch. Bake at 350 for 40 to 45 minutes, or
until a knife inserted near the center comes out clean. Sprinkle with paprika.
ECB Input: 11/8/91

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NOTES : This baked rice dish has a rich custardlike texture
Nutr. Assoc. : 0 0 0 0 20 0 1036 0 0 0 0