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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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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Title: SHALLOT AND PAPAYA CHUTNEY
Categories: Relishes
Yield: 1 servings

3 c Papaya, Mango Or Peaches,
– Peeled And Chopped
3 oz Shallots, Peeled And Thinly
– Sliced
1 1/2 c Cider Vinegar
1/4 c Lemon Juice
1 c Packed Brown Sugar
1/2 c Golden Raisins
1 tb Minced Fresh Ginger
2 Minced Cloves Garlic
1/2 ts Salt
1/2 ts Ground Cinnamon

In a large saucepan, combine the papaya, shallots,
cider vinegar and lemon juice. Bring to boiling;
reduce heat. Simmer, stirring occasionally, for 5
minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into
refrigerator or freezer containers. Cover and chill.
Serve chilled or at room temperature with roasts,
barbecued meats, on hamburgers, or with fish. Makes
3-1/4 cups. Typed by Syd Bigger.

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Title: Pizza (using biscuit mix)
Categories: Main dish
Yield: 2 servings

1 c Biscuit mix (See recipe)
3 tb Water
1/4 lb Regular ground beef
1/2 ts Oregano leaves
1/8 ts Garlic powder
1/3 c Tomato puree
1 sm Onion; very thinly sliced
1/2 md Green pepper
– cut in very thin strips
1/4 c Process American cheese
-(shredded)

2 servings of 2 wedges each 480 calories per serving

1. Preheat oven to 425ø F (hot).

2. Lightly grease a baking sheet or pizza pan.

3. Stir biscuit mix and water together until mix is barely
moistened. Knead 15 times on a lightly floured surface.

4. Pat or roll dough into an 8-inch circle on baking sheet
or pizza pan. Turn up edge of dough slightly to form a
rim.

5. Bake until surface begins to dry–about 6 minutes.

6. Brown beef in hot frypan… Drain.

7. Stir oregano and garlic powder into puree. Spread over
hot crust. Sprinkle with browned beef, onion, and green
pepper and top with cheese.

8. Bake until cheese is melted and crust is golden
brown–about 15 minutes.

9. Cut into 4 wedges.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: For Safety’s Sake
Categories: Information, Canning
Yield: 1 text

Pressure canning is the only recommended method for canning meat,
poultry, seafood, and vegetables. The bacterium ‘Clostridium botulinum’
is destroyed in low-acid foods when they are processed at the correct
time and pressure in pressure canners. Using boiling water canners for
these foods poses a real risk of botulism poisoning.

If Clostridium botulinum bacteria survive and grow inside a sealed jar
of food, they can produce a poisonous toxin. Even a taste of food
containing this toxin can be fatal. Boiling food 10 minutes at
altitudes below 1,000 feet destroys this poison when it is present. For
altitudes at and above 1,000 feet, add 1 minute per 1,000 ft. additional
elevation. Caution: To prevent the risk of botulism, low-acid and
tomato foods not canned according to the recommendations in this
publication or according to other USDA-endorsed recommendations should
be boiled as above, even if you detect no signs of spoilage. All
low-acid foods canned according to the approved recommendations may be
eaten without boiling them when you are sure of all the following:

* Food was processed in a pressure canner.

* Gauge of the pressure canner was accurate.

* Up-to-date researched process times and pressures were used
for the size of jar, style of pack, and kind of food being processed.

* The process time and pressure recommended for sterilizing the food
at your altitude was followed.

* Jar lid is firmly sealed and concave.

* Nothing has leaked out when jar is opened.

* No liquid spurts out when jar is opened.

* No unnatural or “off” odors can be detected.

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

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Title: Chocolate and Coconut Macaroons
Categories: Cookies
Yield: 30 servings

1 Unsweetened chocolate
-squares
4 oz Baking chocolate; sweet
2 lg Egg whites
1/2 c Sugar
1 pn Salt
2 cn Flaked coconut; 3 1/2 oz ea
1 ts Vanilla extract

Recipe by: Jo Merrill
Melt together in the top of a double boiler, over hot water, the
unsweetened chocolate and sweet cooking chocolate. Stir until smooth;
remove from heat and cool. Beat the egg whites with a rotary beater
until stiff. Gradually beat in sugar. Add the cooled chocolate mixture
and continure beating until well mixed.
Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking
sheets, making about 30 cookies. Bake in preheated 325 degree oven until
stiff on the outside but still a little soft on inside, about 16 minutes.
Remove from oven and loosen with a spatula. Remove from pan when cookies
are completely cooled.

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CHOCOLATE PEANUT BUTTER CUPCAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/4 c Sugar (granulated)
1 ea Egg
2/3 c Water or milk
2 tb Creamy Peanut Butter
1 oz Semisweet Chocolate
1 1/2 tb Margarine or butter
1/2 c Powdered sugar
1/2 ts Vanilla
1 1/2 tb Hot water
2/3 c Chopped peanuts

Heat oven to 400. Grease bottoms only of 12 muffin
cups, or line with paper baking cups. Mix baking mix,
sugar, egg, 2/3 cup water and the peanut butter; beat
vigorously 30 second. fill muffin cups about 2/3 full
Bake unitl golden brown, about 15 minutes. Cool

Heat chocolate and margarine over low heat until
melted. Stir in powdered sugar, vanilla and hot water.
Spread about 1 teaspoon chocolate glaze over top of
each muffin; dip into peanuts.

From the Kitchen of: Gary Margie Hartford, Eugene,
OR (1:152/19) Taken from: Bisquick side panel. (1988)

– – – – – – – – – – – – – – – – – –

Title: Anise Cookies
Categories: Desserts, Cookies, Fat-free, Wrv
Yield: 6 Dozen

WALDINE VAN GEFFEN VGHC42A
3 Eggs
1 c Sugar
1 tb Anise seeds
1/2 ts Anise extract
1/2 ts Baking powder
1 3/4 c Flour
Butter for pan

With a heavy-duty mixer, mix the eggs with sugar at
medium speed for 30 minutes. Add anise seeds and
extract, baking powder, and then flour. Combine gently
just until mixed. Drop by small ts, about 1 1/2″
apart, on a greased cookie sheet. Let dough stand,
uncovered, at room temperature for at least 10 hours,
preferably overnight. (Note: The USDA advises against
leaving perishable foods at room temperature for more
than two hours. If you so choose, the cookies can be
baked immediately, but they will have a different
texture and appearance.) Bake in a preheated 350~ oven
for 12 minutes. 25 cal; 0 gr fat. Source: The Access
Atlanta Cookbook. MM Waldine Van Geffen vghc42a.

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