Title: Hot Dog Surprise
Categories: Car food, Quick/easy, Kids!
Yield: 10 servings

10 x Hot dogs
x American cheese (or boutique
-brand Wisconsin cheddar, if
-you have an expensive car),
-sliced into hot dog-length
-fingers
10 sl Bacon

Distance: 40 miles

At home or on the road, cut a deep slit in each wiener, and stuff with
fingers of cheese. Then wrap on the diagonal, like an old bias-ply
tire, with the bacon. Seal individually in foil.
These are great for stuffing into those odd places on the engine
where you can’t fit a turkey or a suckling pig. Cook about 45 minutes, or
until cheese is melted and bacon is somewhat crisp.

Source: Manifold Destiny

MMMMM

Title: Coating for your Thanksgiving Turkey
Categories: Chicken, Condiment, Poultry, Holiday
Yield: 1 servings

1/3 c Paprika
Salt
Garlic powder
Onion; dried
Pepper
Water; to make paste

This will do about a 13-15lb turkey. Other seasonings are to taste. I
never did measure. This is a coating you can put on all poultry before
roasting. Basically you make a paste of the above ingredients. It
should be the consistencey of finger paint–thick and not runny. If
you have kids, put them in old clothes and let them help. I smear it
in and out of the cavity. Notice that this does not have any Gravy
Master or oil…both unneeeded in my opinion. The skin cooks nice and
crisp. Remember to baste during cooking. BTW, use this in the Nuke
too.
Sometimes we do a turkey or chicken in there when we have lot’s of
other baking/roasting to do. When Howard was in training to be a
Chef, he brought home a bunch of fellow students for dinner. Not one
of them even came close to guessing that the turkey had been made in
the nuke. I hope all of you have a wonderful Thanksgiving holiday.

MMMMM

Title: Buttermilk Fruit Shake
Categories: beverages
Yield: 1 servings

1 c buttermilk
1/2 c frozen fruit
1 ts vanilla or fruit flavoring
1 sugar or sweetener to taste

Place all ingredients into blender. Cut fruit into chunks, mix
thoroughly.
Pour and serve. Works well with strawberry, peaches, pineapple,
blueberry,
etc.

—–

Title: TEMPURA
Categories: Appetizers
Yield: 5 servings

1 lb Shrimp;prepared w/tails
1 c Asparagus; 1″ pieces
1 c Carrots; 1/4″ slices
1 c Celery; 1/4″ slices
1 c Cauliflower; flowerettes
1 c Zucchini; 1/2×2″ sticks
1 c Green beans; 2″ pieces
1 c Green Onions; 2″ pieces
1 Bell pepper; cut into rings
1 Onion; medium, cut into ring
1 Parsley; bunch
1 c Snow Peas
1 Sweet potato; 1/8″ slices
Vegetable oil
1 TEMPURA BATTER RECIPE
1 TEMPURA SAUCE RECIPE

Make several crosswise slits on the underside of
shrimp to prevent curling. Parboil green beans. Pat
shrimp and vegetables dry; arrange on platter; cover
and refridgerate until serving time. Prepare batter
and sauce recipes. Do not make batter recipe too far
ahead of time.
Heat oil in a wok to 360 degrees. Dep shrimp and
vegetables into batter with tongs; allow excess batter
to drip into bowl. Fry a few pieces at a time until
golden brown, turning once (cooking time approximately
2-3 minutes). This is best prepared close to or at
the table. It is great fun to have a “tempura party”
with guests cooking their own. Serve with sauce and
rice. (you may need more batter mix depending on the
amounts of seafood and vegetables you prepare). Does
not keep well once cooked.
04/02 06:18 am Dorie (Waialua,
Hawaii)…………..

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Marmalade Cake (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 Eggs, beaten
3 oz Caster sugar
4 oz Margarine
1 dr Vanilla essence
2 tb Orange marmalade
1 t Finely grated rind a Orange
2 tb Milk
pn Salt

Set oven to 350F or Mark 4. Grease a 6 inch round cake
tin. Sift the flour and salt into a bowl. Rub in the
margarine until the mixture resembles fine
breadcrumbs. Stir in the sugar and half the orange
rind and then add the eggs, marmalade, milk and
vanilla essence. Mix well together to the consistency
of a thick batter. Transfer to the tin and bake in the
centre of the oven for approximately 1 hour 20 minutes
until golden in colour or until a skewer inserted into
the cake comes out clean.Sprinkle the remaining orange
rind over the top. Leave in the tin for a few minutes
before turning out on to a wire rack to cool.

From the booklet Scottish Teatime Recipes

– – – – – – – – – – – – – – – – – –

Texas/two Fingers Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil — vegetable
3 pounds Beef — coarse grind
2 Garlic cloves
5 tablespoons Red chile,mild — ground
1 tablespoon Cumin
1 1/2 teaspoons Cayenne pepper
1 tablespoon Oregano,dried — pref. Mexican
1 tablespoon Salt
2 cups Tequila
6 cups Water
1/2 cup Corn flour (masa harina)
2 tablespoons Chile caribe
1 teaspoon Hot pepper sauce — liquid

1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the
pot. Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne
pepper, oregano, salt, tequila, water, and corn flour (masa harina). Bring to a
boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.~ 3.
Taste and adjust seasonings. If desired, add the crushed chile pepper and the
optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~

– – – – – – – – – – – – – – – – – –

Title: POWTER APPLE BLUEBERRY CRISP
Categories: Breakfast
Yield: 9 Servings

1 ts Canola oil

————————–FILLING————————–
4 md Granny smith apples; peeled
-cored, and sliced
1 tb Lemon juice
1 ts Cinnamon
1/4 c Sugar
1 c Frozen blueberries

————————–TOPPING————————–
1 c Rolled oats
1/3 c Unbleached flour
1/4 c Brown sugar
4 ts Canola oil
1/2 ts Cinnamon
1 ts Orange juice

Preheat oven 375. Lightly wipe a 9 1/2 x 11 inch
baking dish with 1t oil.

Mix sliced apples with lemon juice, cinnamon, sugar.
Pres into the baking dish and sprinkle frozen berries
on top.

Mix topping ingredients and sprinkle over blueberry
mixture.

Bake for 30 mins, until crumbs look lightly browned.
Test apples with a fork for tenderness.

Enjoy warm or at room temp. 20% calories from fat From
Food by Susan Powter Typed by Lisa Greenwood

—–

EGGS PORTUGAL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb PRK SAUSAGE (bulk)
8 Slices bread/cubed
3/4 lb Cheddar cheese/shredded
4 Eggs — beaten
2 1/2 c Milk
3/4 ts Mustard
1 cn Mushroom soup
1/4 c Vermouth

In a 9×13 greased caserole dish, place bread cubes.
Brown sausage into very fine pieces, drain. Top bread
with cheese. Place sausage on top of cheese and bread
Mix eggs and milk together and pour on top of the
sausage, bread and cheese. Cover and refrigerate
overnight. Next morn.: Mix vermouth and soup (no extra
water) together and spread over the top of the
casserole. Bake 300 1 hour.

– – – – – – – – – – – – – – – – – –

Title: Crescent’s Eggs In Hell
Categories: Eggs
Servings: 4

4 ts Oil; olive
1 Onion; chopped
1 Green pepper; diced
2 Garlic cloves; pressed
1 c Tomatoes; 20 oz with juice
4 tb Tomato paste
1 ts Basil
1/2 ts Oregano
1 ts Rosemary
1 Bay leaf
1 ts Honey
4 lg Eggs

In oil saute onion, green pepper and garlic. While they soften, stir in
tomatoes and their juice (break the tomatoes up a bit), tomato paste,
basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10
minutes, then make indentations in it with a spoon and break into it 4-6
eggs. Spoon sauce around and cover them, pop on a cover, and let the whole
thing simmer gently until the eggs are poached; the whites should be medium
firm, the yolks still runny. Lift each egg out with a spatula onto a
serving plate in which you’ve placed a bed of cooked spaghetti or a thick
slice of toasted french bread or a bed of hot, steaming rice, or a tortilla
if you want it Mexican-style. Spoon extra sauce around each egg and
sprinkle with grated parmesan cheese.
From: Dairy Hollow House Cookbook from R-Cuisine conference

—–

Title: Swedish Meatballs
Categories: Main dish Meats Christmas
Servings: 4

2 c Soft bread crumbs 2/3 c Milk
1/2 c Minced onion 4 T Butter
1 1/2 lb Ground beef or veal 3 ea Eggs, slightly beaten
2 t Salt 1/2 t Pepper
1 t Nutmeg 1 t Paprika
1 T Concentrated meat extract 3 T Flour
1 c Water 1 c Sour cream
2 T Minced parsley

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in
small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion
and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until
very smooth and light. Shape meat into small balls, dusting the hands with
flour while shaping the balls. Melt remaining 3 Tbsp butter in large
frying pan. Add meat balls and fry until golden brown all over. Remove
from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended.
Add water, and a few grains of pepper. Cook, stirring constantly until
thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a
rounded tablespoon at a time, stirring until thoroughly blended after each
addition of sour cream. Return meat balls to gravy, cover pan and simer
very gently 10 minutes. Serve in deep casserole. Sprinkle with minced
parsley. Yield: 70 to 80 meat balls.

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