CRUNCH CEREAL

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Rolled oats, quick-cooking
1 c Unsweetened wheat germ
1/2 c Coconut, flaked
-OR- shelled sunflower seeds
1 c Nuts, coarsely chopped
1 c Raisins
1/2 c Oil
1/2 c Honey
2 ts Vanilla

Preheat oven to 2275 F (very slow).

Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins
in a large bowl.

Mix oil, honey, and vanilla. Pour over rolled oat mixture. Stir lightly
until evenly mixed. Spread mixture on a 15- by 10- by 1-inch baking pan.

Bake 1 hour, stirring each 15 minutes. Cool. Break up any large lumps.
Store in an airtight container.

Calories per 1/2 cup serving: About 280 with coconut; 290 with sunflower
seeds

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Candy Bars

Recipe By : Stephanie Ash
Serving Size : 12 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons margarine, imitation
1/2 cup semisweet chocolate chips
1/4 cup peanut butter
1/4 cup caramel topping
4 cups miniature marshmallows
6 cups Rice Krispies®

1. Melt margarine in large saucepan over low heat. Add chocolate chips and
melt. Add peanut butter and caramel stir to blend, add marshmallows stir
constantly until all is smooth.
2. Remove from heat and add Rice Krispies. Stir until Krispies are covered.
3. Spray a 9×13 pan with cooking spray, spred Krispie mixture in pan,
flatten and cool. When cool cut into 12 pieces.

– – – – – – – – – – – – – – – – – –

Title: REESE PEANUT BUTTER BARS
Categories: Snacks, Desserts, Chocolate
Yield: 30 servings

1 c Melted Margarine
1 c Peanut butter
2 c Graham cracker crumbs
2 1/2 c Powdered sugar
12 oz Chocolate chips

Mix first 4 ingredients and put into a greased 9 by 13 inch pan. Melt
chips and spread over bars. Ready to eat. ( Does not need baking). Cut into
bars. Yield: 24 to 30.

—–

Title: Scuppernong Ice Cream
Categories: Dessert, Ice cream, Grape, Sthrn/livng, Autumn
Yield: 1 gallon

6 c Scuppernongs (about 3 pounds
2 cn (14 oz) sweetened condensed
-milk
1 qt Half-and-half

Rinse and crush scuppernongs; place in a medium saucepan. Bring
to a boil; cover, reduce heat, and simmer 10 minutes. Remove from
heat; mash scuppernongs with a potato masher, and strain through a
jelly bag. Set aside 2 cups juice, and let cool completely. Reserve
any remaining juice for other uses.
Combine reserved 2 cups juice and remaining ingredients in a large
bowl; stir well.
Pour mixture into freezer can of a 1-gallon hand-turned or electric
freezer. Freeze ice cream according to manufacturer’s instructions.
Let ripen about 2 hours before serving.

From Tina Brooks of Georgia in September, 1988 “Southern Living”
Typos by Jeff Pruett

MMMMM

Title: Pisnyi Borsch (Meatless Beet Soup)
Categories: Christmas, Soups, Vegetables
Yield: 10 servings

2.00 lb Beets
1.00 lg Carrot
1.00 md Parsnip
1.00 md Turnip
2.00 lg Celery Ribs
2.00 md Onions
1.00 lg Bay Leaf
3.00 Peppercorns; Use 4 If
-Desired
3.00 Dried Boletus Mushrooms; OR
0.50 lb Chopped Mushrooms
;Liquid From The Cooked
-Mushrooms, Optional
1.00 qt Beet Kvas; OR
1.00 ts Sour Salt; Crystalized
-Citric Acid If Not Using
-Kvas
2.00 ts Salt
1.00 ts Ground Pepper; Or To Taste
2.00 ts Fresh Dill; Chopped

Soak boletus overnight. Cook in a little water until tender. Cool,
reserving the liquid, and chop finely. Scrub the beets and cut into
quarters. Cover with water and cook over low heat until tender,
about 1 to 2 hours. Cool and pour off the liquid, reserving it. Slip
off the peels. (Wear rubber gloves to prevent purple hands.) This may
be done a day in advance. Peel and cut up the other vegetables. Add
the bay leaf, peppercorns, and boletus or mushrooms to the
vegetables, with enough water to cover, and cook, in a large aluminum
pot over low heat, until tender. Strain the beet liquid into the
vegetables. Shred the beets in a processor or on a medium grater, and
add. Simmer for about 10 minutes and strain into a large pot. To keep
the broth clear, do not press the begetables. Add the beet kvas,
mushroom liquid, pepper and salt. bring to a gentle boil, then turn
the heat low. Taste, the flavor should be tart, mellow, and full. For
more tartnes, add fresh lemon juice or sour salt. Keeps well in the
refrigerator. Reheat gently; do not overcook or the color will turn
brown. To serve, pour over 3 or 4 vushka (dumplings) in soup plates
and garnish with the fresh dill.

NOTE:

The next recipe in this series will be for Vushka.

MMMMM

Hardee’s Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Biscuits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
2 cups Self-rising flour
1 tablespoon Sugar or sweet n low
1 cup Milk
1/3 cup Mayo

Combine flour, sugar, milk and Mayo into a smooth dough. Divide batter
equally between 10 paper-lined muffin wells or cupcake wells. Bake 350~
about 25 to 30 minutes or until golden brown and doubled in size.

– – – – – – – – – – – – – – – – – –

Title: Chicken Soup With Greens And Shiitake Mushroo
Categories: New text im, Cooking rig
Yield: 6 servings

6 chicken thighs (meaty)
7 c rich chicken stock
1 c dry white wine
2 inch piece fresh ginger —
: cut into coins
1 c green onions — sliced
1/2 lb fresh Shiitake or oyster
: mushrooms
: Olive oil
1/2 lb Napa or other green cabbage
: thinly sliced
1/2 lb stems removed
1 1/2 ts hot pepper sesame oil — see
: note*
: Salt and freshly ground
: pepper, to taste

Remove skin from chicken and place in a soup pot. Add
stock, wine, ginger, and onions and bring to a simmer.
Simmer for 20-25 minutes or until chicken is just
cooked through, skimming off any scum and fat that
rises to the surface. Do not boil or stock will become
cloudy.

Remove stems from Shiitake and add to stock. Slice
Shiitake caps thickly and quickly saute in drops of
olive oil until lightly browned. Set aside.

Remove chicken from pot and cut meat into long slivers
discarding bones.

Strain stock carefully and discard ginger, onions and
Shiitake stems. Wash out pot and add the cabbage and
cook for 2 minutes. Add chicken, spinach and sesame
oil and cook for one minute more. Correct seasoning
with salt and pepper and serve at once.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW #CR9606

Date: 09/26/96

—–

SZECHUAN NOODLES #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 6 SERVINGS—–
—–SEASONING SAUCE—–
1/2 cn Hot bean sauce (4 oz)
1/2 cn Red bean paste (4 oz)
1 ea Tb Dry sherry
2 ts Sugar
1/4 c Soy sauce
1 ea Tb Sesame oil
—–OTHER INGREDIENTS—–
5 ea Tb Peanut oil
2/3 lb Pork tenderloin — julienne
1/2 c Green onion — chopped
1 1/2 c Bok choy — chopped, blanched
3 qt Water
1 lb Fresh noodles -OR-
1/2 lb Dry egg noodles
2 c Cooked carrots — shredded
2 c Cucumbers — peeled, sliced
– or shredded
2 c Fresh bean sprouts
4 ea Cloves garlic — minced
Combine ingredients for
-seasoning sauce in a small

bowl. Mix until smooth. Heat peanut oil in a wok over
medium-high heat 1 minute. Stir-fry pork until
browned. Add green onion, bok choy and seasoning
sauce. Stir-fry until sauce comes to a boil. Carefully
pour into a warm large bowl. Set aside. Bring water to
a boil in a heavy 5 quart pot. Add noodles; cook until
tender. Drain and divide into 6 portions in 6 small
bowls. Spoon meat sauce over noodles. Garnish with
carrots, cucumber and bean sprouts. Sprinkle with
minced garlic. Toss lightly and serve. Makes 6
servings. Hot bean sauce, a typical Szechuan
seasoning, gives these noodles a special flavor. Chuck
in Pok Saturday 02:01 pm 11/27/93 C.OZBURN on GEnie
++++- Subj: Eggplant Szechuan Style

– – – – – – – – – – – – – – – – – –

Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

– – – – – – – – – – – – – – – – – –

1 onion diced
3 cloves garlic, minced
2 pinches red pepper
2 tsp. chopped fresh thyme (1/2 tsp dried)
1/2 tsp paprika
pinch saffron threads (optional)
15-oz can chickpeas
2 cups chopped tomatoes
freshly ground pepper
1 bunch chard, leaves only
12 oz spaghetti
1/2 cup grated soy cheese

Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion garlic,
crushed red pepper, herbs, paprika, and saffron (if desired). Cook over
medium high heat, stirring frequently until onions are soft about 8 min.
Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper.
Lower heat and simmer 15 min. If pan becomes dry, add a little water to
keep it moist. Steam chard until bright green and tender. Remove, chop
coarsely, season with pepper and if desired salt. Put pasta in casserole,
add chickpea-tomato mixture, chard and cheese. Toss until well mixed.
Cover with foil and bake until warmed through, about 20 min. Serve with
additional grated cheese if desired. Makes 4 to 6 servings (I find it to
be more). Here in Fl. it’s hard to find chard, so I usually use fresh or
frozen spinach. Kale would work just as well. You can also prepare this
ahead of time, then pop into oven and heat for 20 min.