Title: Chocolate Peanut Butter Cups
Categories: Candies, Chocolate
Yield: 6 servings

CHOCOLATE CUPS:
2 c Milk Chocolate Chips
2 tb Vegetable shortening
24 1″ paper candy cups
PEANUT BUTTER FILLING:
3/4 c Creamy peanut butter
3/4 c Confectioners’ sugar, sifted
1 tb Butter, melted

Combine over hot, not boiling, water, the milk chocolate chips and
vegetable shortening. Stir until the chips are melted and the
mixture is smooth. Remove from the heat but keep over the hot water.
Coat the inside of the candy cups by using 1 t. of the chocolate
mixture for each cup. Place the candy cups in the palm of your hand
and rotate gently, using a narrow rubber spatula to push the
chocolate up the sides of the cup. Chill.

PEANUT BUTTER FILLING:

In a small bowl, combine the peanut butter, confectioners’ sugar and
butter, mixing until well blended. Using slightly rounded
teaspoonfulls, shape the peanut butter filling into balls. Place 1
ball in each chilled cup and press lightly with your fingers to
flatten. Spoon 1 level t. of the reserved chocolate mixture on top
and smooth over to seal. Chill until form, about 45 minutes. Store
in airtight container in the refrigerator.

Source: Rich Harper, FidoNet Cooking Echo

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2 packs dry yeast
1/2 cup hot water
1/2 cup brown sugar
2 1/2 cups water
8 To 10 cups flour
4 cups water
4 Tbs baking soda
pretzel salt

Preheat oven to 450 degrees

In large bowl mix yeast and hot water stir until dissolved

Add brown sugar and let stand 5 minutes

Add water and 4 cups of flour

Add 4-6 more cups of flour until it forms a ball

Knead dough for 5 minutes

In frying pan add water and baking soda, bring to slow boil

Roll dough into the pretzel shapes and place in soda water for 30 seconds.

Place on greased (buttered) cookie sheet and sprinkle with pretzel salt.

Bake 9-11 minutes or until dark brown in color.

Title: CHINESE: GOLDEN CROWN RESTAURANT HOUSE SPECIA
Categories: Main dish, Oriental, Ethnic, Vegetables, Meats
Yield: 6 servings

1 15-oz. Package chow mein
– noodles (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp (60 to
– to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain.

Heat 2 tablespoons oil in wok or very large frying
pan. Stir-fry noodles for 3 to 5 minutes, or until
crisp and light brown. Remove from wok and set aside.
Add remaining 2 tablespoons oil and garlic. Add bean
sprouts, bok choy, carrot, green pepper, celery, water
chestnuts, bamboo shoots, mushrooms and onion to wok.
Stir-fry for serveral minutes over high heat. Add
shrimp, chicken and barbecued pork. Continue
stir-frying several minutes. Add broth and cover with
lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water. Stir in oyster
sauce, sugar, MSG, if used, and salt. Add sauce and
noodles to wok. Continue cooking just until sauce
thickens about 1 minute. Serve immediately.

Makes 6 servings.

SOURCE: From the Golden Crown Restaurant, Beaverton,
Oregon.

September ’91 FOODday, Oregonain Newspaper.

Shared by Cate Vanicek

—–

STIR-FRIED TOFU AND BEAN SPROUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Firm tofu
3 Serrano chilies
4 Green onions
1/4 c Oyster sauce
2 tb Fish sauce
1/2 c Water
3 tb Vegetable oil
1 tb Sesame oil
1 c Bean sprouts
1/4 ts Ground white pepper

Press tofu between paper towels, for about 30 minutes, to remove excess
water. Cut into 1/2 inch cubes. Soak bean sprouts in cold water for about
15 minutes, to freshen. Remove the stems from chiles, and slice lengthwise
into thin strips. Add them to tofu. Diagonally slice the green onions into
pieces about 1 inch long and 1/4 inch thick. Set aside. Mix the oyster
sauce, fish sauce, and water. Set aside. Heat a wok, add both kinds of
oil, and swirl them over the surface of the pan. Stif-fry the garlic until
it is light golden. Add the tofu, chiles, and bean sprouts. Stir-fry over
moderate heat until the bean sprounts are crisp-tender, about 2 minutes.
Add the oyster sauce mixture and the green onions. Stif over high heat
until all the ingredients are heated through and the mixture is boiling.
Put the mixture in a serving bowl and sprinkle with pepper. Serve
immediately or keep it warm while you prepare other dishes. Serve with
Lime Sauce and rice.

Source: Thai Home-Cooking from Kamolmal’s Kitchen

– – – – – – – – – – – – – – – – – –

Title: Al and Tipper Gore’s Chinese Chicken with Walnuts
Categories: Poultry, Low-cal
Yield: 6 Servings

6.00 Chicken breast halves
— (boneless, skinless)
2.50 tb Reduced-sodium soy sauce
1.50 tb Water
0.25 ts Salt
3.00 ts Peanut oil
2.00 md Green peppers
— cut into 3/4-inch
Pieces
2.00 ts Cornstarch
2.00 tb Dry sherry
1.00 ts Sugar
1.00 ts Grated fresh ginger
0.50 ts Crushed red pepper
4.00 Green onions
— diagonally sliced
— into 1-inch lengths
0.33 c Walnut halves

Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce
and water, then blend into the cornstarch; stir in the sherry, sugar,
ginger, red pepper, and salt.

Preheat a wok or large skillet over high heat; add 2 teaspoons of
peanut oil. Stir-fry the green peppers and onions for 2 minutes and
remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden
brown. Remove. Add the rest of the oil and stir-fry half of the
chicken for 2 minutes.

Return all the chicken to the wok and stir in the soy mixture. Cook
and stir until bubbly. Stir in the vegetables and walnuts, cover and
cook for 1 minute.

Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium:
404 mg Fat: 9 grams (35% of calories)

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From: “N. Webber”
Date: 9 May 1995 12:30:21 +0100

Title: Quick Chocolate Macaroons
Categories: Cookies, Desserts
Yield: 2 dozen

1 Square Baker’s Unsweetened
Chocolate
1 1/3 c Baker’s Angel Flake Coconut
1/3 c Sweetened condensed milk
1/2 t Vanilla

Preheat oven to 350F.

Microwave chocolate in large microwavable bowl on HIGH (100% power) 1 to
2 minutes or until almost melted, stirring after each minute. Stir until
chocolate is completely melted. Stir in coconut, condensed milk and
vanilla. Drop by teaspoonfuls, 1 inch apart, onto well-greased cookie
sheets.

Bake for 10 to 12 minutes or until set. Immediately remove from cookie
sheets to cool on wire racks.

Preparation Time: 10 minutes
Baking Time: 10 to 12 minutes

Source: Treasury of Desserts, page 209

—–
-Natalie Webber
a4gy@jupiter.sun.csd.unb.ca

SOUPE A L’ONION

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Onions
1/4 c Dry vermouth
1 tb Butter
Salt and Pepper to taste
1 tb Oil
2 ts Oil
1/4 ts Sugar
1 Garlic clove
2 tb Flour
2 tb Cognac
6 c Beef broth
1 c Grated swiss cheese
4 sl French bread cut 1/2″ thick

In a covered 4-quart saucepan, cook the thinly sliced
onions slowly with the butter and 1 Tbs oil for about
15 minutes. Keep covered, stir occasionally. Uncover
and increase heat to moderate. Add sugar and saute
onions until golden brown, about 30 minutes. Sprinkle
onions with flour and stir over heat for 2 or 3
minutes. Blend in hot broth and vermouth, season to
taste. Simmer partly covered for 1 hour.

Place bread slices in a 350 oven for 15 minutes.
Remove and baste each slice with 1/2 tsp oil and rub
with cut garlic clove. Return to oven for about 15
minutes.

Before serving, add cognac to soup and divide into 4
ovenproof bowls. Sprinkle 1/2 cup of cheese in soup.
Float slices of bread on top of soup and sprinkle with
the remaining cheese. Bake in 325 oven 15 to 20
minutes until hot. Set under broiler for 2 or so
minutes until golden brown.

Posted by Bob Blaylock. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Wheat-Flour Applesauce Doughnuts

Recipe By : Maine’s Jubilee Cookbook–1969
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 1/2 cups flour — unsifted
1/2 cup wheat flour
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon mace
1 cup sugar
1/4 cup shortening
3 eggs
1 teaspoon vanilla
1 cup applesauce
1/2 cup buttermilk

Measure flour and wheat flour, baking powder, soda, salt and
spices onto wax paper. Stir well to blend. Cream shortening,
sugar,eggs and vanilla throughly. Stir in applesauce and
buttermilk, mixing well. Add blended dry ingredients, one
cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.

Preheat oil to 375 degrees. Turn dough out onto a well
floured board with additional flour for handling. Cut with
floured 2 1/2-inch cutter. Remove centers. (jar tops make
good cutters) Fry doughnuts a few at a time about 1 minute
on each side. Drain on paper towels. Sprinkle with sugar.
Makes 4 to 4 1/2 dozen.

Recipe by: Marion Hunter, Lincoln, Maine.

– – – – – – – – – – – – – – – – – –

CRAWFISH AND CORN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Crawfish tails – peeled
2 c Corn – cut from the cob,
-reserving about 4 cobs
1 cn Corn – cream-style
1 c Onions – finely chopped
2 Ribs celery – finely chopped
1 Med. bell pepper – finely
-chopped
1 bn Green onions – finely
-chopped (use about 2 or 3″
Of the fresh green part)
4 tb Parsley – minced
3 Clove garlic – minced (3 or
-4 cloves, depending on
-size)
6 tb Butter
6 tb Flour
1 tb Worcestershire sauce
1 lb Tomatoes – canned, drained
-(reserve liquid)
1 Bay leaf – or 2
1 t Thyme
Salt, pepper and Tabasco to
-taste
STOCK:
Shells and claws for peeled
-crawish, NOT the heads
4 tb Butter
1/4 c Brandy – or Cognac
1 c White wine
Water
1 Carrot – cut into large
-pieces
1 Rib celery – cut into large
-pieces
3 Green onions – cut into
-large pieces
3 Sprig parsley – whole
2 Clove garlic
1 Bay leaf
1 pn Thyme

Number of Servings: 8

Make stock first. Ten pounds of boiled crawfish make
one pound of meat. Peel crawfish, reserving shells and
claws. Rinse shells and let drain. Melt butter in a
large pot; add shells and fry until sizzling and hot,
turning them often. When shells are hot enough, heat
a small pot, pour in brandy and ignite. Remove shells
from fire, pour in brandy, tossing and turning until
the flame dies down.

Add wine and water to cover shells. Add onion,
celery, green onions, parsley, garlic, thyme and bay
leaf. Let it all simmer for an hour. Strain carefully
and reserve.

In another pot, melt butter, add flour and let cook on
low fire until medium brown. Add chopped vegetables
and let cook on a low fire until wilted, stirring
often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.

Add stock — just enough to make a soupy consistency
~- then add Worcestershire sauce, bay leaf, thyme,
crawfish, corn and about four of the cobs (for added
flavor). Let simmer an hour. Taste for salt, pepper
and Tabasco. If using boiled crawfish, it is usually
peppery enough.

Remove the cobs and serve.

If the soup is too thick, add more stock or water. If
it’s too thin, cook a little more flour and add to
thicken it.

Serves 8.

NOTE: If you prefer to buy crawfish tails already
picked, buy a couple of pounds of boiled crawfish and
pick them so as to have the shells to make your stock.
Shrimp may be substituted.

Grand Prize Winner by Marguerite Sigur, Times-Picayune
Cooking Contest, 1984.

Posted by Michelle Bass. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Jalapeno Poppers
Categories: Chiles, Appetizers, Cheese
Yield: 24 servings

Cut jalapeno’s in half, seed and vein. Press cream cheese into each
half. Dip into egg, then roll in bread crumbs. Freeze (to soften the
peppers). Back at 350 for about 20 minutes.

WALT

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