Title: Jim Echols’ Cajun Spice
Categories: Spices
Yield: 6 Servings

1 tb Paprika
1 ts Onion powder
1 ts Garlic powder
1 ts Ginger powder
3/4 ts Black pepper
1/2 ts Oregano
1 ts Salt
1 ts Cayenne powder
1 ts Crushed chilies
3/4 ts White pepper
1/2 ts Thyme

Mix all ingredients together in a small bowl. Store in an airtight
container. Terry says, "One of the guides, Jim Echols, gave me this
recipe. I would prepare monster-sized batches of it for him and the
other guides to use in preparing blackened (cajun) trout. — A
special surprise for guests at shore lunches. Also try it in
hamburgers, on sauteed chicken or turkey, and on popcorn. From
Calgary Herald, by Terry Bullick (89.05.03)

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Title: Pecan Pie 2
Categories: Nuts, Pies
Yield: 1 servings

2 tb Butter or margarine
2 Large beaten eggs
1/2 c Dark corn syrup
1/3 c Sugar
2 ts Unbleached flour
1/4 ts Vanilla
Pecan pie pastry shell
1/2 c Pecan halves

In a small nonmetal bowl micro-cook butter or margarine, uncovered,
on 100% power for 30 seconds to 1 minute or till melted. Stir in
beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on
50% of power about 5 minutes or till slightly thickened, stirring
every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange
pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7
minutes or just till set, rotating the dish a quarter-turn every 2
minutes. Cool before serving.

MMMMM

Title: Quick Sticky Buns
Categories: Breads Yeast
Servings: 24

————————————BUNS————————————
1 1/4 c Milk
1/4 c Butter
3 1/4 c Flour
1/4 c Sugar
1 t Salt
2 pk Yeast
1 ea Egg
———————————-TOPPING———————————-
1 c Brown sugar
1 1/2 t Cinnamon
3/4 c Butter
2 T Corn syrup
1 c Walnuts

Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes.
Stir in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping
ingredients on low until ingredients are melted and combined. Divide
topping between muffin cups. Stir down batter. Drop into muffin cups.
Cover and rise until double (20 to 30 minutes). Preheat oven to 375
degrees. Place tins on cookie sheet and bake 12 to 15 minutes until
golden brown. Cool three minutes then invert on waxed paper.

—————————————————————————–

SQUASH APPLE WALNUT BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chopped large onion
2 cl Garlic, minced
2 tb Butter/margarine
1 1/2 lb Peeled butternut squash
Or pumpkin cut in 2 inch
Cubes or about 2 cup cooked
Canned or frozen squash
4 Peeled sliced apples
1 c Chopped walnuts
2 c Apple cider
2 ts Salt or to taste
1 t White pepper to taste
1/2 ts Ground allspice
1/4 ts Ground cinnamon
Pinch of ground cloves
4 c Chicken stock
1/2 c Dark brown sugar
1/2 c Grated cheddar cheese opt
Heavy cream to thin to
Desired consistency opt.
Whipped cream for garnish
Opt
Allspice for garnish

In a kettle, cook the onion and garlic in margarine
until soft, stirring occasionally. Add the cubed
squash, apples, walnuts, cider, salt, pepper,
allspice, cinnamon, cloves and enough stock to cover.
Bring the mixture to a boil and simmer, partially
covered, 1 hour or until squash is tender. If using
canned, frozen or already cooked and pureed squash,
add to other ingredients, bring to a boil and simmer
for 10 minutes – start with a small amount of stock
and add more if needed. Garnish and serve. In batches,
puree the bisque in a blender or food processor until
very smooth. Return to a clean pot and add brown sugar
and, if needed, more salt and pepper. If desired, add
cheese and stir until smooth. To thin to desired
consistency, where ripples disappear, add cream or
more cider. To serve, reheat until piping hot, but do
not boil. Serve garnished with dollops of whipped
cream and/or a dash of allspice and more chopped
walnuts. NOTE: To precook squash without peeling, cut
in half, remove pulp and bake, cut side down, in a
baking dish with enough water to cover the bottom
until tender, about 45 minutes at 375 degrees. Check
occasionally to see if more water is needed. Then
scrap pulp off the skin.

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Date: Mon, 26 Sep 94 08:29:57 PDT
From: Raymond.Jackson@ebay.sun.com (Raymond Jackson)

Banana Malt

1 – 2 frozen very ripe bananas
1 – 2 Tbs Malt powder
~1 C Rice Milk (maybe more?)
1 tsp vanilla (optional)

Break or slice the banana into small chunks and put in a blender. Add
malt powder. Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks
to puree, then blend for another minute or two before adding the rest
of the rice milk and optional vanilla.

If you try to blend all the ingredients at once you’re likely to
end up with un-blended banana chunks.

This recipe is a good way to use over-ripe bananas, which we peel and
freeze when they’ve been on the counter for a bit too long.

TUNA-CELERY CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Celery — chopped
1 Onion, small — chopped
Fine
1 1/2 c Water
1 cn Cream of celery soup
1 cn Tuna — preferably chunky
1/4 ts Paprika
1/2 ts Salt

Boil celery and onion together in water until tender.
Add cream of celery soup, stir well. Drain and add
tuna, paprika and salt. Heat together under low flame
for 5 minutes.

Recipe By :

– – – – – – – – – – – – – – – – – –

Fried Ice Cream

Recipe By : (PCL)
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint ice cream
1 beaten egg
1/4 Teaspoon vanilla
2 1/2 Cups sweetened corn flakes,
crushed
1/2 Teaspoon ground cinnamon
1 beaten egg
1/4 Teaspoon vanilla
Cooking oil for deep-fat frying
Whipped cream (optional)
Mint sprigs (optional)

Place 4 scoops (about 1/2 cup each) of ice cream in a small pan. Freeze for
1
hour or till firm.
In a small mixing bowl stir together egg and vanilla. In a pie plate
carefully
stir together cereal and cinnamon.
Dip each frozen ice cream ball in the egg mixture, then roll it in cereal
mixt
ure, freeze for 1 hour or till firm. Reserve remaining cereal mixture.
In a small mixing bowl stir together egg and vanilla. Remove coated ice
cream
balls from the freezer. Dip balls in egg mixture, then roll them in the
remaini
ng cereal mixture. Return to pan. Cover and freeze for several hours or till
fir
m.
In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1
or
2 at a time, in deep hot oil (375 degrees) for 15 seconds or till golden
brown.
Drain on paper towels. Return the fried ice cream balls to the freezer
while f
rying the remaining balls. Serve immediately and garnish with mint, if
desired.
Makes 4 servings

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NOTES : – NML-2/29/92-Mexican

AUNT HILDA’S HEALTH MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c AM Wheat Bran
2 c Milk or soy milk
2 Eggs or egg replacer
1/4 c AM Unrefined Vegetable Oil
1/2 c Honey (or less to taste)
2 1/2 c AM Multi Blend Flour
2 1/2 tb Non-alum baking powder
1 t Sea salt (optional)
1 t Cinnamon
1 1/2 c Raisins
3/4 c Chopped walnuts or pecans
— (optional)

In a large mixing bowl combine the bran, milk, eggs,
oil and honey. In a second bowl, combine all the
remaining ingredients. Add the dry mixture to the
liquid and mix thoroughly. Fill oiled muffin tins.
Bake in 350 F. oven for 30 minutes, or until tops are
lightly browned. Cool on a rack. When thoroughly
cooled, store covered in refrigerator or freezer.
Makes 24 large muffins.

Oat Bran Variation: To make Aunt Hilda’s bran muffins,
follow recipe above with these simple changes:

a) Substitute 2-1/2 cups of oat bran for the wheat
bran. b) Increase the honey to 3/4 cup.

Everything else is the same.

Source: Arrowhead Mills “Multi Blend Flour Recipes”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

White Chocolate Ice Cream

Recipe By : Sheryl Seel
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy whipping cream
1 cup whole milk
1/3 cup sugar
7 eggs, separated
6 oz white chocolate, chopped

Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar.
Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream
mixture into egg yolks, a few droplets at first, whisking to slowly warm the
yolks, then add the cream in a steady stream, continuing to stir. Pour the
whole mixture back into the sauce pan cook over medium-low heat, stirring
constantly, until the mixture thickens slightly and leaves a clean path on the
back of a wooden spoon when you draw your finger across the spoon. (If you
have a candy thermometer, monitor the temperature and do not let it exceed 170
deg F.) Remove from heat stir in white chocolate until melted (use good
quality chocolate like Lindt; check the ingredients pick one that has cocoa
butter as one of the top ingredients.) Strain into a bowl (to remove unmelted
chocolate and any egg yolk that coagulated). Cover and refrigerate until
thoroughly chilled; process in an ice cream maker according to the
manufacturer’s instructions.

– – – – – – – – – – – – – – – – – –

Title: OPEN FACED REUBEN SANDWICHES
Categories: Appetizers
Yield: 28 servings

14 sl Dark rye bread, toasted
Prepared mustard
1 cn 16 oz sauerkraut,drained
-and chopped
5 oz Sliced corned beef, finely
-chopped
2 c Shredded lofat swiss cheese
(8 oz)
1/2 c Lofat mayonaisse or salad
-dressing

1. Heat oven to 375F. Spread toast lightly with mustard; place on
ungreased cookie sheet.

2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3
cup sauerkraut mixture on each toast slice.

3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is
melted. Cut sandwiches in halves.

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