Title: Pannekoeken (Dutch Pancakes)
Categories: Main dish
Yield: 1 recipe

500 gr wheat flour
1 l milk
4 medium eggs
1 tsp salt
1 tblsp oil
1 tsp sugar

It can be hand mixed or put in a blender. For a blender, combine all
ingredients and blend. Hand method: Put flour in a bowl, make a
little hole in the middle. Pour in some milk in the hole and start
stirring. gradually pour in all milk, making a smooth batter. mix in
the eggs, one by one, add salt, sugar and oil and mix again until the
batter is smooth and not lumpy. The pancakes should be baked in a
large wide frying pan (a french crepe pan is ok too) preferably in
butter (or oil, if you don’t like cholesterol). The butter should be
very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake.
Turn the pancake when the upper surface is dry and bake the reverse
side for approx. the same amount of time.

You can use anythind you like as a filling, use your imagination.
Savoury pizzatype fillings are nice and can be put on top of the
pancake after it’s baked.

Classic fillings are bacon and syrup pancakes and apple pancakes.
For the baconpancakes you have to fry the bacon first and then pour
over the batter. They are served with dutch syrup, which has a
thicker consistancy than american syrup. Here in Australia they sell
cane molasses, and that tastes almost the same as dutch pancake syrup.

Apple pancakes the same : first bake some fine chunks of apple and
pour over the batter. These pancakes are great with applesyrup, but
I’m not sure that’t available in the States. Normal syrup or sugar
and cinnamon will do as well I reckon.

My favourite is a pancake with bacon and salami and syrup, but I think
that’s an acquired taste.

From: nmegna28@ursa.calvin.edu (Nancy Megna)

Source: Good Houskeepong Cookbook

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Spicy Potato Salad

Recipe By : Tampa Bay Online
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds new potatoes — cut into
— bite-size chunks
1 package (3-ounce) Tabasco crab boil
2 tablespoons mayonnaise
1 tablespoon milk
1/2 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
2 celery stalks — sliced
1 red bell
pepper — cut in thin strips

In a 5-quart saucepan over high heat, heat potatoes, Tabasco
crab boil and 10 cups of water to boiling. Reduce heat to low; cover and simmer
15 minutes or until potatoes are tender. Drain. Cool slightly. In a large bowl
combine mayonnaise, milk, salt, and Tabasco sauce. Add cooked potatoes, celery
and red pepper, toss to mix well. Makes 6 servings. Formatted by Susan Wolfe

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Title: GARLIC SAUCE
Categories: Sauces
Yield: 1 recipe

1/2 c ;Water
1/2 c White vinegar
1/2 c Sugar
1 ts Chili paste
2 ts Garlic, finely chopped
1/2 ts Salt

Combine all the ingredients in a stainless steel pot. Boil slowly
until the mixture is reduced by half. Cool let it thicken until it
is the consistency of unwhipped heavy cream. Use immediately or
store in the refrigerator for up to 2 months. Serve at room
temperature.

Serve as a dip for any fried food that may not be particularly sweet
in itself. To make a smooth sauce, blend the ingredients in a
blender before cooking.

William Crawford Kamolmal Pootaraksa, “Thai Home-Cooking”
per Mark Satterly

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Title: Homemade Granola
Categories: Diabetic, Snacks
Yield: 26 servings

4 c Uncooked quick oatmeal 1/4 c Granulated sugar substitute
1 c Chopped peanuts (no skins) 1/3 c Vegetable oil
1/2 c Grape Nuts 1/2 c Wheat germ
1/2 c Bran 1/2 c Raisins

Spread the oatmeal on a cookie sheet and heat in a 350 F oven for 10
minutes. Combine all but the wheat germ and raisins. Bake on an
ungreased cookie sheet or pan for 20 minutes, stirring once to brown
evenly.

Allow mixture to cook (?) in the oven. Add wheat germ and raisins.
Refrigerate in glass jars or plastic containers. 6 1/2 cups.

1/4 cup serving = 140 calories, 1 starch/bread, 1 fat exchange 15
grams carbohydrate, 5 grams protein, 7 grams fat, 57 mg sodium

Adapted from Exchanges for all Occasions by Marion Franz, M.S., R.D.,
C.D.E. Third Edition 1993 ISBN 1-56561-005-9 Shared but not tested by
Elizabeth Rodier Jan 94.

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Title: HERB AND OIL MARINADE
Categories: Sauces
Yield: 1 servings

1 x Juice and rind of 1 orange
1/4 c Lemon juice
1/4 c Vegetable oil
1/2 ts Ginger
1/2 ts Sage
1 x Clove of garlic, minced
1 x Freshly ground pepper

Combine ingredients. Allow meat to marinate in
shallow glass dish for 4 hours in refrigerator. Baste
with marinade during broiling or barbequing.

—–

BAILEY’S IRISH CREAM CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VCDT13A
—–CRUST—–
1 1/2 package Graham crackers — crushed
6 Butter — melted
1/3 cup Sugar
MIX AND PAT INTO BOTTOM AND
SPRINGFORM PAN
BAKE AT 350 FOR 10 MINS
FILLING
24 ounce Cream cheese — unwrapped
And softened in a microwave
On high
5 Jumbo eggs separated
1 1/2 cup Sugar
2 Env. knox gelatin
3 Cocoa
1/2 cup Bailey’s irish cream
1 Pt. whipping cream

Soften gelatin in small saucepan with 3/4 cup water.

Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med.
heat. stirring constantly until mixture thickens and bubbles. Cool. Beat
cheese in large bowl until light and fluffy. Add cocoa and beat again. Add
Bailey’s and beat some more. Slowly add gelatin mixture an blend well. Beat
egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue
beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold
into cheese mixture. Pour into crust and refrigerated several hours or
overnight.

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Title: Homemade Wheat Thins
Categories: Snacks
Servings: 6

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil emulsified in blender
-with 3/4 tsp salt and 1 cup
-water

Mix dry ingredients, add oil/water mixture. Knead as little as possible.
Make smooth dough then roll as thin as possible on unoiled cookies sheet
(not more than 1/8 inch). Mark with knife to size of crackers desired, but
do not cut through. Prick each cracker a few times with fork. Sprinkle
lightly with salt or onion salt as desired. Bake at 350 F until crisp and
light brown for 30-35 minutes.

Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
Stevens

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Halloween Snack Mix

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup blood drops (red hots)
1/2 Cup cats eyes (blanched almonds) or (gum
drops)
1/2 Cup cats claws (sunflower seeds)
1 Cup chicken toenails (candy corn)
1 Cup colored flies (M M’s)
1 Cup butterfly wings (corn chips)
1 Cup ants (raisins)
1 Cup earthworms (cheese curls)
1 Cup cobwebs (Triscuits) or (Golden Grahams)
1 Cup snakes eyes (peanuts)
1 Cup bats bones (shoestring potatoes)

Preparation :
Mix together in a large bowl. Serve with several pints of blood (cherry
punch).

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Title: Homemade Chips, Lo cal, lo fat.
Categories: Appetizers 999
Servings: 4

1 ea Unpeeled baking potatoe 2 T Fat free Italian dressing

Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking
spray. Slice unpeeled baking potato into very thin slices. In bowl, toss
potatoe slices with dressing until evenly coated. Arrange potatoes in
single layer on cookie sheet. Bake about 20 min. or until lightly browned
on both sides, turning once after 10 min.

—————————————————————————–

Title: Turtle Cake
Categories: Box cakes, Nuts, Chocolate, Cakes
Yield: 1 servings

1 pk German chocolate cake mix
14 oz Caramels
3/4 c Margarine or butter
1/2 c Evaporated milk
1 c Semi sweet chocolate chips
1 c Pecans; chopped

Preheat oven to 350~. Grease and flour 9×13 baking
dish. Prepare cake according to package directions.
Pour half of the cake mix into prepared dish and bake
for 15 minutes. In a small saucepan over low heat,
melt caramels with butter and evaporated milk. Remove
cake from oven, pour melted caramel mix over top of
cake. Top with chocolate chips and pecans. Pour rest
of batter over all and bake 20 minutes longer.

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