Cajun Blackening Powder No. 3263 Yields

1 Tbls Sweet Paprika 3/4 tsp Black Pepper, Ground
1 tsp Salt 1/2 tsp Dried Oregano Leaves
1 tsp Onion Powder 1/2 tsp Dried Thyme Leaves
1 1/2 tsp Cayenne, Ground
3/4 tsp White Pepper, Ground

Combine the ingredients in a bottle with a tight fitting screw top.
Tighten the cap very well.
Shake the mixture to thoroughly combine.
Store in a cool, dry location.

Penicillin Pizza^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 English muffins
1 Jar pizza sauce
2 cups Shredded mozzarella cheese
3 tablespoons Grated Parmesan cheese
Yellow — green and red food
Coloring
—–TOOLS—–
Cookie sheet
Spoon
Bowl
Plastic sandwich bag

Split muffins and place on an ungreased cookie sheet, making sure they don’t
touch.

Spoon a thin layer of sauce on topthen cover the sauce with a layer of
shredded
cheese. Set aside.

Pour the Parmesan into a small bowl and add five drops each yellow, red and
green food coloring until it’s an even shade of mold green. (Use plastic bag to
prevent your fingers from staining.) Set aside.

With an adult’s help, broil the pizzas until the cheese has melted and begun
to
brown. Remove from oven and let cool about 1 minute.

Carefully sprinkle mold on top of hot pizzas. Allow pies to cool slightly
before you slip on a lab coat and serve. Serves 6 peaked patients.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Title: Low-Fat Oatmeal Muffins
Categories: Corky, Good, Breads
Yield: 12 servings

1 c All purpose flour
1/4 c Miller’s bran (natural
Unprocessed bran)
1/4 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Baking soda
1 T Baking powder
1 c Oatmeal (any kind)
1 c Unsweetened applesauce
3/4 c Nonfat milk
1/2 c Raisins or any dried fruit
Cut in small pieces
1 Egg or 2 egg whites or 1/4 c
Egg substitute

Heat oven to 400 degrees and spray a muffin tin with
cooking spray. In a bowl, mix first six ingredients
and dump out on a paper plate.

In the same bowl, mix the remaining ingredients and
let sit for 5 minutes. Stir in previously mixed dry
ingredients just until completely mixed. Fill muffin
cups almost full. Bake for 20 to 22 minutes or until
a toothpick inserted in a muffin comes out clean.

Remove muffins from pan and cool on a wire rack.

—–

BE-MY-VALENTINE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FROM LOIS FLACK—–
—–CYBEREALM BBS (315)786-1120—–
* * * * * * *
1 c Water
1 3-ounce package – Strawberry — Flavored Gelatin
1 pt Vanilla Ice Cream (2 cups)
1 Chocolate-flavored crumb — pie shell
Milk chocolate kisses – — (optional)

1. In a 4-cup glass measuring cup stir together water and gelatin. Cook,
uncovered, on 100% power (high) for 1 1/2 to2 minutes.

2. Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream
is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling
(the mixture should mound when you drop it from a spoon.

3. Pour chilled ice cream mixture into pie shell. Chill about 4 hours or
till ice cream is set.

4. If desired, arrange milk chocolate kisses in a heart shape atop pie.

Serves 8
. . . . . . . . . . . . NUTRITIONAL ANALYSIS . . . . . . . . . . .

Calories……………………252 Protein………………3 g
Fat……………………….13 g Sodium…………….159 mg Source:
Better Homes and Gardens Microwave Cooking Card Library
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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GOLDEN TOFFEE SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Firmly Packed Brown Sugar
1/2 c Sugar
3/4 c Whipping Cream
1/3 c Margarine or Butter
2 ts Brandy

In small saucepan, combine sugars, cream and
margarine. Heat to simmering; cook over low heat,
stirring constantly, for 2 minutes. Remove from heat;
add brandy. Serve warm over Cran-Brandy Pudding (see
previous recipe)>

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13.

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Title: Mangoes and Ice Cream
Categories: Mangoes, Ice cream, Desserts
Yield: 4 servings

3 md Ripe mangoes
1 c Brown sugar
1 c Water
1/2 t Cinnamon
1 t Vanilla extract
2 c Vanilla ice cream

Bring water and brown sugar to a boil, add flavorings and simmer for 5
minutes. Peel and slice mangoes and add to mixture. Simmer for 10
minutes more or until tender. Cool serve with vanilla ice cream
and-or whipped cream.

Nutritional analysis per serving: 459 calories; 8.3 grams total fat;
(5.3 grams saturated fat); 3.8 grams protein; 28.5 grams
carbohydrates; 25 milligrams cholesterol; 77.4 milligrams sodium.

MMMMM

SEAN’S SWEET SALSA

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove garlic — diced
1 tablespoon ginger root — diced
1/2 medium Spanish onion — diced
1 splash Rose’s lime juice
1 tangerine — peeled and diced
1/2 pear — cored and diced
4 strips dry mango — diced
3 sprigs watercress — finely chopped
2 tablespoons dried mint — crumbled
1 tablespoon olive oil
Salt and pepper

In a medium bowl mix together the garlic, ginger and
onion with the lime juice. Stir in remaining ingredients
and season to taste. Serve with chips, seafood and
vegetables.

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NOTES : Show #BW8310

Rice Pilaf with Basil and Pine Nuts

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 ounces chicken broth
1 1/2 tablespoons olive oil
1/2 large onion — chopped
1 cup long-grain rice
1/3 cup fresh basil — chopped
OR 1 1/2 teaspoons dried.
1/4 cup toasted pine nuts (pignoli nuts)
salt pepper

Bring broth to simmer in small saucepan. Reduce heat to low and keep
warm. Meanwhile, heat oil in another heavy small saucepan over medium
heat. Add onion and saute until translucent, about 6 minutes. Add rice
and stir 1 minute. Add broth and bring to boil. Reduce heat to low.
Cover and cook until broth is absorbed and rice is tender, about 20
minutes. Stir basil and pine nuts into rice. Season with salt and pepper
and serve hot.

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Coq au Vin (Chicken Braised in Red Wine)

Recipe By : Pampille’s Table
Serving Size : 4 Preparation Time :0:00
Categories : Beef French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken — cut 9 pieces
2 tbsp unsalted butter
10 oz pearl onions — peeled
4 slices bacon — cut 1″ pieces
1 Tbsp all-purpose flour
3/4 c chicken stock
1 bouquet garni (parsley, thyme, bay leaf)
— garlic optional
2 c red wine
salt and pepper
1 Tbsp red wine vinegar

Brown the chicken in the butter in a frying pan over moderate heat. Place
chicken in a heavy casserole.

Brown the onions and bacon in the frying pan and add to the chicken.

Remove all but 2 T ft from the pan. Add the flour and stir well.

Add stock, bouquet garni, wine, salt and pepper. Stir and pour over the
chicken. Cover and simmer 30 minutes.

Add the red wine vinegar. Degrease the sauce before serving.

Shared by Sherilyn Schamber

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TENNESSEE CORNMEAL MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Cornmeal
1 t Baking soda
1 t Sugar
1 t Salt
2 Eggs beaten
2 c Buttermilk
3 tb Lard, melted

Combine cornmeal, soda, sugar, and salt. Combine
remaining ingredients; add to dry ingredients, mixing
well. Heat greased muffin pans in a 400 degree oven
for 3 minutes or until very hot. Spoon batter into hot
muffin pans, filling 3/4 full. Bake at 400 for 25
minutes or until lightly browned.

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