Title: French Pear Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings

6 c Bartlett Pears; *
1/2 ts Lemon Rind
3 tb Orange Juice; Frozen, Conc.
1 Unbaked 9-inch Pie Shell

MMMMM——————–SPICY CRUMB TOPPING————————-
3/4 c Unbleached Flour
1 ts Cinnamon; Ground
1/8 ts Salt
1/2 c Sugar
1/2 ts Ginger; Ground
1/4 c Butter Or Regular Margarine

* The Bartlett Pears should be pared and thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the pears, orange juice concentrate and lemon rind in a
bowl and toss lightly. Arrange the pear mixture in the unbaked pie
shell. Prepare the Spicy Crumb Topping and sprinkle over the pear
mixture. Bake in a preheated 400 degree F. oven for 40 minutes or
until the pears are tender. Cover loosely with aluminum foil after 30
minutes if the top becomes too brown. Cool on a wire rack before
serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and
salt in a bowl. Cut in the margarine, using a pastry blender, until
the mixture is crumbly.

MMMMM

White Chili with Salsa Verde

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Chili
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILI—–
1 teaspoon Lemon pepper
1 teaspoon Cumin seed
4 Chicken breast halves
1 teaspoon Olive oil
1 Garlic clove — minced
1 cup Chopped onions
18 ounces Frozen Shoepeg White Corn — thawed
1 Cans diced green chiles — (8 ounces) undrained
1 teaspoon Ground cumin
3 tablespoons Lime juice
30 ounces Great northern beans — undrained
2/3 cup Crushed tortilla chips
1 1/2 ounces Shredded Monterey Jack cheese
—–SALSA—–
22 ounces Tomatillos chopped — drained *
1/2 cup Chopped onion
1/2 cup Chopped fresh cilantro or parsley
1 Jalapeno pepper — chopped
1 Garlic clove — minced
1/2 teaspoon Lemon pepper
1/2 teaspoon Dried oregano leaves
1/2 teaspoon Adobo seasoning** or garlic powder
3 tablespoons Lime juice
2 1/2 cups water

*If tomatillos canned. **Adobo is a seasoning available at Hispanic food
stores.
In a large saucepan, combine water, lemon pepper, and cumin seed; bring
to a boil. Add chicken breast halves. Reduce heat to low; cover and
simmer 20-28 minutes or until chicken is fork tender and juices run
clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken
to saucepan. Spray medium skillet with cooking spray; heat over medium
heat. Add minced garlic; cook, stirring, for 1 minute. Remove from pan;
add to chicken mixture. Add onions to skillet; cook, stirring, until
tender. Add cooked onions, corn, chiles, ground cumin and lime juice to
chicken mixture. Bring to a boil. Add
beans; cook until thoroughly heated. Salsa: Combine all salsa ingredients
in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. To
serve, place some tortilla chips and cheese in 8 individual soup bowls;
ladle hot chili over cheese. Serve with the salsa.

– – – – – – – – – – – – – – – – – –

Per serving: 510 Calories; 9g Fat (15% calories from fat); 39g Protein;
71g Carbohydrate; 46mg Cholesterol; 126mg Sodium

Title: SZECHWAN NOODLES
Categories: Chinese, Pasta
Yield: 4 servings

1/4 c Sesame oil
1/2 c Soy sauce
Ginger; grated to taste
Garlic; minced
Hot bean paste ; to taste
1/4 c Creamy peanut butter
Pasta; hot cooked fresh hom
Scallions; garnish shaved

Mix all ingredients and add to pasta; toss to coat,
garnish and serve immediately. Note: Only use enough
sauce to coat the pasta. Store any remaining sauce in
the refrigerator.

—–

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

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