Title: JALAPENO MUSTARD
Categories: Condiments, Hot/spicy
Yield: 1 pint

2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Cold water
3 Garlic cloves
— peeled and chopped
1 sm Onion; peeled and chopped
2 sm Jalapenos (or more)
— seeded
1/4 c Cider vinegar
1/4 c Dry white wine

Toast coriander seeds in a dry skillet or place them in a flat dish
and microwave on High for 4 to 5 minutes. Crush the mustard and
coriander seeds slightly in a mortar or blender, then mix them and
the powdered mustard into the water and let stand for at least three
hours.

Mix the remaining ingredients and pulverize in a blender until
smooth. Stir the puree into the mustard. Bring the mixture to a
boil, then lower the heat and simmer 5 minutes or until as thick as
you like, stirring occasionally. The mustard will thicken slightly
on cooling. Refrigerate, covered.

MMMMM

Title: Chocolate Pretzels
Categories: German, Chocolate
Yield: 8 servings

1/2 c Butter or margarine 1/4 c Sugar
1 ea Egg; large, beaten 1 ts Vanilla extract
1/4 c Milk 1/4 c Cocoa
2 c Flour; unbleached, unsifted 1 x ——-cocoa
frosting——-
2 tb Cocoa 1 1/4 c Confectioners’ sugar
2 tb Butter or margarine; melted 1/2 ts Vanilla extract

Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the
egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture
until thoroughly blended. Chill dough until firm enough to handle (about
30 minutes). Using 2 T dough, roll a rope about 12 inches long between
your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches
in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down
over the crossed ends. Press firmly into place. Place pretzels on greased
baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in
a small bowl. Mix cocoa and confectioners’ sugar. Gradually stir in butter
and vanilla. If frosting is too thick, thin with milk. When pretzels are
cool, spread with Cocoa Frosting. Make 2 dozen.

—–

Title: SUPER TURKEY ENCHILADAS *** (KVBF95A)
Categories: Main dish, Tex-mex, Chicken, Poultry
Yield: 6 servings

1 1/2 c Turkey; shredded cooked
1 1/2 c Sharp cheese; shredded
1/2 c Onion; chopped
1 c Cream of mushroom soup
1 c Tomato soup
10 oz Enchilada sauce; mild
12 ea Corn tortillas

Just tried this last night and it was so good I wanted
to share it. It’s from the back of a can of El Paso
enchilada sauce – but I substituted cooked turkey from
our last “bird” that I had in the freezer. I
originally called for cooked shredded beef. Combine
turkey, onion and 1/2 cup cheese and set aside.
Combine soups and sauce. Dip tortillas in hot oil a
few seconds on each side to .. soften. (I used the
microwave to heat them up) Top each with a heaping
tablespoon turkey mixture, roll up and place seam side
down in 13×9 inch baking dish. Pour sauce over and top
with 1 cup cheese. Bake 350 degrees for 1/2 hour.
Makes six serving. Leftovers can be refrigerated and
re heated. This was really good. A “keeper”. Barbara
in Urbana, IL FROM: E BARBARA MEYER (KVBF95A)

—–

Date: Thu, 30 Sep 93 15:00:33 PDT
From: Susan.Hathaway@corp.sun.com (Susan Hathaway – Corp. Writing Manager)

GUILT-FREE FUDGE CAKE

1 cup roughly chopped pitted (make sure all pits are gone!) prunes
1/4 cup orange juice
1/4 cup water
1 cup cocoa (much better to use dutch process)
2 cups flour (best to use unbleached)
3/4 cup sugar, or more healthful substitute like malt sugar
2 teas. vanilla
2 teas. baking powder
1 cup egg whites, or egg substitute
1 1/2 cups nonfat buttermilk
grated rind of an orange

Put prunes and liquid in saucepan and cook about 5 minutes until softened.
Process prunes to a paste in food processor (add any
liquid in pan, too). After it cools, add egg whites/substitute,
vanilla, buttermilk. Mix in dry ingredients.
Spread in springform pan (use non-stick spray like Pam).
Bake at 350 for 45 minutes or so.(check done-ness by inserting knife in
cake). If it’s not completely baked, it’s still great, since
it will have fudgy spots. Can cook longer if necessary.
Can be frozen in individual pieces and microwaved. Can be turned
into “chocolate decadence” if served with pureed, sweetened
raspberries.

Title: CHOCOLATE CRUMB MUFFINS
Categories: Muffins
Yield: 12 servings

1 1/4 c Flour
3/4 t Baking soda
1/4 t Cinnamon
3/4 c Sugar
1/2 c Chopped nuts Set aside.
1/4 c Cocoa
1/4 c Oil
3/4 c Applesauce
1 ea Egg

——————————-CRUMB TOPPING——————————-
1 T Butter, melted
1/4 c Brown sugar
2 T Flour
2 T Cocoa
1/4 c Chopped nuts
1/4 t Cinnamon

– 1/4 t salt
Sift together flour, sugar, baking soda, salt cinnamon.
Stir in chopped nuts and set aside.
Beat together cocoa, applesauce, oil and the egg.
Add this to dry ingredients, stirring only until combined.
CRUMB TOPPING: In a small bowl, mix all the ingredients.
Place paper baking cups in 6 microwave safe custard cups or muffin
pan. Fill cups 1/2 full with batter, sprinkle with 1 tsp Crumb
Topping.
Microwave for 3 1/2 minutes on high; rotate cups 1/4 turn every
minute. Repeat with remaining batter.

—–

Title: Drunken Apple/Pumpkin Pie
Categories: Pies
Yield: 1 pie

2 eggs
3/4 c brown sugar; firmly packed
1 9-inch pie shell; unbaked
1 c cooked pumpkin – mashed and
-drained
1 c applesauce; thick chunky
1 tb flour
1/2 ts salt
1 ts each cinnamon and ginger
1/4 ts nutmeg
1/8 ts each allspice and cloves
1 1/2 c half-and-half or
1 1/2 c evaporated milk
1 ts vanilla
1 c pecan halves
2 tb rum

In a bowl, beat together the eggs and sugar until light. Mix in the
pumpkin, applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice,
cloves, half-and-half and vanilla; blend thoroughly. Pour into pie
shell. Arrange pecan halves over top of filling.

Bake at 425 F. in lower third of oven for 20 minutes, then reduce
oven heat to 350 F. and bake 30 to 35 minutes longer, or until
filling is firm and a knife inserted 1″ from the edge comes out
clean. Cool on a wire rack.

At serving time, warm rum in a small container suitable for pouring.
Light the rum with a match and pour immediately while flaming over
the pie.

Yield: Serves 6 to 8.

From 1991 “Shepherd’s Garden Seeds Catalog,” pg. 59. Electronic
format by Cathy Harned.

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Spaghetti Squash and Avocado Salad

Recipe By :arielle@taronga.com (Stephanie da Silva)
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Avocado Oil Vinaigrette:
3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic — crushed
1 teaspoon oregano
1 teaspoon sweet basil
1 teaspoon rosemary
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper — to taste
For Salad:
1 medium spaghetti squash
6 mushrooms — sliced
1/2 each red and julienned
1 can (4 ounces) sliced black olives — drained
2 avocados, se peeled and sliced

Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.

Shake all ingredients for the avocado vinaigrette together in tightly covered
container. Let Vinaigrette stand at least 24 hours.

Halve squash lengthwise, scoop out seeds. Place halves cut side down in
large saucepan; add water to a depth of two inches; cover and bring to a
boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash
and shred into strands. Mix squash, mushrooms, peppers, olives and avocados
in serving bowl. Pour Vinaigrette over, toss gently and serve

– – – – – – – – – – – – – – – – – –

NOTES : Prepare Avocado Oil Vinaigrette at least 24 hours before serving time

Title: WHITE CLAM SAUCE
Categories: Sauces, Fish, Appetizers, Microwave
Yield: 4 servings

1/2 c Olive oil
1 To 3 cloves garlic,
-peeled and quartered
16 oz Canned chopped clams,
-undrained
1/4 c Chopped parsley
1 t Dried oregano leaves

1. Place oil and garlic, to taste, in a small, heat-resistant,
non-metallic bowl and heat, uncovered, in Microwave Oven 3
minutes.
2. Remove garlic pieces.
3. Add remaining ingredients and heat, uncovered, in Microwave
Oven 4 minutes or until heated through. Stir occasionally.
4. Serve over spaghetti.

—–

HERBED STUFFING MIX

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 Slices Bread
3 tb Instant Minced Onion
2 ts Garlic Salt
1/2 ts Seasoned Pepper
1/3 c Cooking Oil
3 tb Parsley Flakes
3/4 ts Ground Sage

Using a firm textured bread, cut slices into 1/2 inch
cubes. Preheat oven to 300 degrees F. (150 degrees
C). Put bread cubes in two 13 X 9-inch baking pans.
Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly.
Stir in oil, onion, parsley flakes, garlic salt, sage
and seasoned pepper. Lightly toss bread cubes with
seasonings to coat cubes. Put in a large airtight
container and label Herbed Stuffing Mix. Store in a
cool, dry place and use within 3 to 4 months.

Makes about 12 cups of Mix.

reposted by Bud Cloyd

– – – – – – – – – – – – – – – – – –

Chicken a la Reine Soup

Recipe By : Cooking with Mickey Around the World
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
1/3 cup all-purpose flour
2 quarts chicken broth
1/3 cup finely diced bell pepper
1 cup rice — cooked
1 cup half and half — heated
salt and white pepper — to taste
1 cup or more finely diced chicken

Heat butter in a large soup pot and cook onion, celery and carrots until
tender over low heat, stirring occasionally. Add flour, cook 5 minutes,
stirring constantly. Do not brown. Gradually stir in broth until blended.
Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper,
rice and chicken and heat another five minutes. Sti rin warm half and half,
heat but do not boil. Season to taste and serve.

– – – – – – – – – – – – – – – – – –