Title: BANANA CHOCOLATE CREAM
Categories: Desserts
Yield: 6 servings

8 Coconut macaroons
2 Oranges; juice only strained
1 tb Rum; (opt.)
6 Bananas
1 Orange; grated rind only
3/4 c Whipping cream; whipped
1/4 c Sweet chocolate; coarsely
-grated
2 Oranges; skinless sections
1 Basic Confectioners’ Custard
1 c Milk
1 Vanilla pod; or
1 t Vanilla extract
1/4 c All-purpose flour
1/2 c Extra fine sugar
3 Egg yolks

Arrange the macaroons in 2 serving dishes. Combine orange juice and rum,
then drizzle over the macaroons. Let stand for 20 minutes. Mash bananas
with a fork. Stir orange rind into the confectioners’ custard, then fold in
the bananas. Fold in the whipped cream, then mound the banana mixture over
the macaroons. Sprinkle evenly with grated chocolate. May be refrigerated
for 3 to 4 hours before serving if desired. Arrange orange sections around
side of each dish as a border just before serving. BASIC CONFECTIONERS’
CUSTARD directions: Combine the milk and the vanilla pod in a small
saucepan. Cook over medium heat to just below the boiling point. Combine
the flour and sugar in a medium mixing bowl, blending well. Add the egg
yolks and beat thoroughly with an electric mixer. Remove the vanilla pod
from the milk (then dry and store for later use). Pour the milk slowly into
the flour mixture, stirring constantly with a wooden spoon until well
blended. Pour the milk mixture into the top of a double boiler. Cook over
boiling water, stirring constantly, until the custard is thick and smooth.
Cool to lukewarm.

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2 pkgs oreo cookies
2 large pkgs instant vanilla pudding
1 large cool whip
2 8oz creme cheese
1 cup confectionary sugar
3 cups milk
2 teaspoons vanilla
Cream the cream cheese and conf. sugar together in a bowl, Add dry pudding
mix and milk, beat until smooth. Fold in cool whip and vanilla, chill.

Grind oreo cookies until fine

Layer the pudding and cookies, with layer of cookies ending up on top.

Black And White Chunk Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :0:35
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup Brown Sugar — Firmly Packed
1/2 Cup Sugar
1/2 Cup Butter — Softened
1/2 Cup Shortening — Butter Flavored
1 1/2 Tsp Vanilla Extract
1 Ea Egg
1 3/4 Cups Pillsbury Best Flour
1 Tsp Baking Soda
1/4 Tsp Salt
4 Oz Semisweet Chocolate — Chopped
4 Oz White Chocolate — Chopped
1 Cup Walnuts Or Pecans — Can Be Omitted

1. Heat oven to 375*F. In large bowl, combine sugars, butter and shortening;
beat until light and fluffy. Add vanilla and egg; blend well.
2. Add flour, baking soda and salt; mix well. Stir in chocolates and nuts.
Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 9 to 12 minutes or until light golden brown. Cool 1 minute; remove
from cookie sheets.

3 dozen cookies

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NOTES : These cookies freeze well. Store them in ziploc bags so you can easily
grab a few at a time for bag lunches and snacks.

Marinated Mushrooms (Crocker)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1/4 c Lemon juice
1/2 c Olive or vegetable oil
1/4 c Snipped parsley
3/4 ts Salt
1/4 ts Freshly ground pepper
2 Green onions (with tops),
-thinly sliced
1 Clove garlic, finely chopped
Paprika
Parsley sprigs

Cut mushrooms into 1/8-inch slices. Mix mushrooms and lemon juice in 1
1/2-quart bowl. Stir in oil, 1/4 cup parsley, the salt, pepper, onions and
garlic; toss. Cover and refrigerate, stirring occasionally, at least
3 hours.

Just before serving, remove with slotted spoon. Sprinkle with paprika;
garnish with parsley. 10 servings; 40 calories per serving.

Source: Betty Crockers Cookbook, 6th Edition

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HEARTY VEGETABLE BARLEY SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Lean ground beef
1/2 c Chopped onion
2 Garlic cloves — minced
7 c Water
16 oz No-salt-added tomatoes
— undrained, chopped
1/2 c Medium QUAKER Barley*
1/2 c Sliced celery
1/2 c Sliced carrots
2 Beef bouillon cubes
1 t Basil
1 Bay leaf
1/4 ts Black pepper
9 oz Frozen mixed vegetables

In 4-quart saucepan or Dutch oven, brown ground beef.
Add onion and garlic. Cook until onion is tender;
drain. Add remaining ingredients except frozen
vegetables. Bring to a boil. Reduce heat to low;
cover. Simmer 40 minutes, stirring occasionally. Add
frozen vegetables; cook 10 to 15 minutes or until
vegetables and barley are tender. Add additional
water if soup becomes too thick upon standing. Ten
1-cup servings *NOTE: To use Quick QUAKER Barley,
substitute 2/3 cup quick barley for medium barley and
decrease water to 6 cups. Cook ground beef, onion and
garlic as directed above. Add remaining ingredients
including frozen vegetables. Bring to a boil. Reduce
heat to low; cover. Simmer 15 to 20 minutes or until
vegetables and barley are tender.

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Title: GRILLED SWEET PEPPERS
Categories: Side dish, Vegetables, Bar-b-q, Low-fat
Yield: 4 servings

4 tb Red wine vinegar
1 tb Dijon mustard
2 tb Red onion, minced
4 ea Garlic cloves, minced
Pepper, to taste
2 lg Red bell peppers, quartered
2 lg Green bell peppers, quarter’

Preheat broiler or grill. In a small bowl, combine
the mustard, onion, garlic pepper.
Place bell peppers on the grill or broiler brush
with the mustard mixture. Cook until lightly browned,
then turn. Brush the other side cook until browned
slightly softened. Serve hot or cold with what is
left of the marinade.

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Title: DOMESTIC BOURSIN CHEESE
Categories: Misc
Yield: 1 servings

Cream cheese; * see note
4 tb Butter
1/4 ts Garlic powder
2 tb Parmesan cheese; fresh, grat
1 tb Dry white wine
1 tb Minced parsley
1 ds Dried thyme
1 ds Dried marjoram

* recipe said package cream cheese so it probably
means 1 eight ounce package. Cream all ingredients
thoroughly or use food processor with steel blade.
Chill for at least four hours. Serve with crackers.

Source: Colorado Cache Cookbook

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Chocolate Peanut Butter Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 2oz bittersweet chocolate — squares
6 Tbl cocoa powder
2 1/2 cups milk
3 eggs — lightly beaten
1 2/3 cups sugar
1 cup whipping cream
1 tsp pure vanilla extract
3/4 cup peanut butter

1. Melt chocolate over low heat.
2. Gradually stir in cocoa powder and milk while continuing to heat. You
want the consistancy to be thick but not solid as you add the milk and
cocoa powder.
3. Beat sugar into eggs.
4. Stir hot chocolate/milk mixture into eggs.
5. Add cream and vanilla extract. Cool.
6. Just before adding to ice cream maker, stir a cup of ice cream mixture
into peanut butter. Once mixed, stir into rest of ice cream mixture.
7. Freeze in ice cream maker according to manufacturer’s instructions.

I used the odd mixture of chocolate because that’s what I had available.

Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).

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Title: Lois’s Magic Lemon Pie
Categories: Pies
Yield: 8 servings

MMMMM———————–LEMON FILLING—————————-
15 oz Sweetened condensed milk
1 ts Lemon zest
1/2 c Lemon juice
2 Egg yolks

MMMMM————————–MERINGUE——————————-
2 Egg whites
4 tb Sugar
1/4 ts Cream of tartar

MMMMM——————–GRAHAM CRACKER CRUST————————-
18 Graham cracker squares
1/3 c Sugar
1/4 lb Butter or margarine,
1/8 ts Cinnamon

Thoroughly mix crust ingredients and pack into a nine inch pie pan.
Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven
temperature to 325 degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until mixture thickens.
Pour into cooled crust. Add cream of tartar to the egg whites and
beat until almost stiff. Add sugar gradually, beating until stiff
and glossy but not dry. Pile lightly on pie filling. Bake at 325
until lightly browned, about 15 minutes. Cool thoroughly. Enjoy!
Hint: try to get the crust thickness very even and not too thick.

MMMMM

Cold Avocado Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 avocado — mashed
1 Tbsp. lemon juice
1/8 Tsp. salt
1 1/2 Tsp. instant minced
onion or grated onion
3 Drops Tabasco sauce — (3 to 5)
1 C. sour cream
1 Can chicken broth
crumbled bacon and minced
parsley for garnish

Combine avocado, lemon juice, salt, onion and Tabasco in
blender and blend well. Add sour cream and blend again. Add
chicken broth and blend. Chill thoroughly. Serve in chilled
soup bowls and garnish with crumbled bacon, minced parsley. Or
a nice touch is a sprig of cilantro. Serves 4 to 6.

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