Title: ROCKY ROAD CANDY
Categories: Candies
Yield: 6 servings

1 pk Semi-sweet chocolate chips
1 cn Eagle brand milk
2 T Margarine
2 c Dry roasted peanuts
1 pk Minature marshmallows

In heavy saucepan over low heat melt chocolate chips, milk margarine.
Remove from heat and in large bowl combine nuts marshmallows, pour over
them the chocolate mixture and mix well. Spread in waxed paper lined 13×9
in pan chill 2 hrs. Remove from pan and peel off wax paper, cut in
squares. This mixture can also be dropped by spoonfuls on waxed paper
lined cookie sheets.

—–

Title: SQUASH SOUP WITH CHEESE APPLES
Categories: Soups, Fruits
Yield: 12 servings

1 Squash, butternut (2 1/2 lb)
1 Squash, acorn (1 1/2 lb)
1 Onion
3 Celery rib
1 1/2 T Oil
6 T Butter
1/3 c Flour
9 c Chicken stock
1/2 c Gruyere; grated
3 Apple
Salt; to taste
Pepper; to taste

Calories per serving: 255
Fat grams per serving: 8 Approx. Cook Time: 1:00

Peel and seed squashes. Cut enough into julienne to make 3/4 cup of
each. Cover. Cut remaining squash into rough cubes. Chop onion and
celery. In a large, heavy saucepan heat the oil with 1-1/2 table-
spoons of water. Add cubed squash, onion, and celery. Cover and cook
over low heat, stirring occasionally, about 10 minutes. Make a medium
roux of butter and flour and cook, stirring constantly (about five
minutes). Heat stock and add to roux, stirring briskly until smooth.
Combine cooked vegetables with thickened stock and bring to a simmer.
Lower heat and cook, partly covered, until very tender (30 to 40
minutes). Puree soup. Grate cheese. Peel and seed apples and cut
into thin slices. Stir julienne of squash into soup and heat through
(3 minutes). Remove from the heat and stir in cheese and sliced
apples. Season to taste.

MMMMM

Title: GENERAL TSO’S CHICKEN 2
Categories: Main dish, Chicken, Chinese
Yield: 2 servings

——————–MYRA SABLE HNKV12A——————–
1 lb Chicken breasts
-boneless, skinless,
– cut into 1″ pieces
3 tb Soy sauce
1 tb Cornstarch
1 Egg white; beaten frothy
1 c Vegetable oil
3 Dried hot chili peppers
-broken in half
2 Garlic cloves; chopped fine
1 1″ piece gingerroot; peeled
-and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 tb Brown sugar
1 ts Sesame oil
1/4 ts Salt

In a glass bowl, place chicken pieces. Combine 1 tbls.
soy sauce and 1 tbls. cornstarch. Blend in beaten egg
white. Pour over chicken and toss to coat well.
Marinate in refrigerator for 1 hour.

In a small bowl, combine remaining soy sauce,
vinegar, white wine, and 1 tsp. cornstarch; mix until
smooth. Stir in sugar, sesame oil and salt.

In a wok heat oil. Deep-fry chicken, a few pieces at
a time, about 1 minute, or until golden brown. Remove
and drain on paper towel. Pour all but 2 tbls. oil out
of wok. To the wok, add chili peppers, garlic and
ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about
1 minute, until thickened. Return chicken pieces to
wok. Mix well and serve immediately.

I like to serve this with rice and Sauteed Snow Peas
and Red Peppers. The chicken is spicy hot with the
dried chili peppers, so adjust to your taste. Enjoy!

Posted by Margie Auslander (HNKV12A) From The Elegant

—–

BLUEBERRY OR CHERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted flour
4 ts Baking powder
3/4 c Sugar
1 t Salt
1 c Frozen or canned blueberries
-(drained)
OR:
1 c Frozen or canned tart
-cherries (drained)
2 Eggs
1/2 c Melted butter
1 c Milk
CINNAMON AND SUGAR TOPPING:
1/8 ts Cinnamon
1/2 c Sugar
Paper muffin cups

Servings: 12 – 14

DIRECTIONS: Place paper cups in ungreased muffin tins.

Sift dry ingredients together in large bowl. Add
blueberries or cherries to dry mix and mix until well
coated. In a small bowl, beat eggs well. Add melted
butter and milk. Quickly stir liquid mixture into dry
mix. Do not overmix as overblending will cause a tough
texture. Fill muffin cups 3/4 full, and sprinkle
lightly with cinnamon topping. Bake at 400-F for 20
minutes until brown.

Source: Favorite Recipes from Boder’s On-the-River,
Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

From: Sallie Krebs > Submitted By STEPHEN MARK
TOMPKINS On SAT, 24 JUN 1995
033542 GMT

– – – – – – – – – – – – – – – – – –

CLOUDS AT SUNRISE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Holiday Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Thank You Pkg
— SERVES 12 – 15
6 Egg whites
3/4 t Cream of tartar
2 c Sugar
2 c (about 45) crushed soda
-crackers
3/4 c Chopped nuts
2 t Vanilla
2 c Whipping cream*
21 oz Can Thank You Cherry Pie
-Filling

Preheat oven to 350 deg.

Beat egg whites until frothy, add cream of tartar, then gradually add
sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla.
Spread in well buttered 9 x 13 glass baking dish. Bake at 350 for 25 min.
Cool on rack. Whip cream, spread over top and spoon pie filling over cream.
Chill several hours or overnight before serving. *I have used two packages
of Dream Whip in this to cut down on cals.

Recipe came from the back of a pie filling can. Our son requests this
every year for his birthday “cake” and I have taken it to work for
Valentine’s Day more than once. It always goes over BIG! Vicki in Flo, MO

Posted on $P DESSERTS SWEETS on 01/12 by VICKI HENSLER (BJVK33C)

MM by Cathy Svitek

– – – – – – – – – – – – – – – – – –

Title: Easy Dill Pickles > Randy Rigg
Categories: Pickles, Cucumbers, Vegetables
Yield: 12 servings

4 ea Dz.. Pickling Cucumbers *
1 ea Bunch Dill
1 qt Cider Vinegar
8 c Water
1 c Pickling Salt
1 x Cloves Garlic, Peeled

* Pickling cucumbers are cucumbers that are not less than 3-inches
long
and not more than 4-inches long.
~———————————————————————
~– Wash the cucumbers and remove any stems. Cover with cold water
and refrigerate overnight or for several hours. Pack the cucumbers
into pint jars as tightly as possible. Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16
cloves depending on your taste) to a boil. Boil for 2 minutes. Fish
out the garlic cloves with a slotted spoon and put one in each jar
(or to taste) while the brine cools slightly. Pour the hot brine
into the jars and seal. Makes 12 Pints. Randy Rigg

MMMMM

A Little Italian
Also from Dean Ornish’s Eat More Weigh Less

Book notes: Use this herb and spice mixture in pasta sauces or
with braised or roasted vegetables.

Makes a scant cup

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 tsp hot red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process for
30 seconds until finely ground. Transfer to a tightly sealed container,
label, and date. Store in a cool dark place for up to 3 months.

creamy salad dressing

2 very heaped tablespoons non-fat yogurt
1 tablespoon balsamic vinegar
1 teaspoon plum sauce
salt to taste

bland and pour over salad.

Rigatoni a la Vodka

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G Granaroli XBRG76A
1/2 cup Heavy cream
1 Packet bouillion
1 1/2 cup Plain tomato sauce
Salt and pepper to taste
1/4 cup Butter
1 pound Rigatoni
1/4 pound Bacon diced
Grated cheese (parmagiana)
1/3 cup Vodka

Lightly sautee bacon. Drain except for 2 tbls drippings. Add butter and simmer
on low heat for 3 min. Add vodka and tomato sauce and simmer 5 min.
Add cream. salt and pepper and keep warm (never cook with cream on high heat-it
will separate) Cook macaroni according to directions. Drain well, mix with
sauce, top with cheese and serve.
Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

Title: Crockpot Swiss steak #3
Categories: Beef, Crockpot
Yield: 4 Servings

2 lb Round steak
(cut in pieces
3 tb Flour
2 tb Oil
1 cn Tomatoes; 16 oz; chopped
1 lg Onion; chopped fine
2 Celery stalks; chop fine
1 tb Dijon mustard
2 tb Wine vinegar
2 Beef bouillon cubes
1 tb Worcestershire sauce
1 Bay leaf
Salt
Pepper

Season meat with salt and pepper. Dredge meat in flour. Heat oil in
large skillet. Brown meat in batches so as not to crowd in pan. Add
to crockpot with remaining ingredients.
Cover pot and cook on low for 6 to 8 hours. Garnish with chopped
parsley and serve with boiled, herbed potatoes.

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