Title: Cafe Mexicano
Categories: Drinks Mexican
Servings: 8

8 c Water; Cold
1/3 c Dark Brown Sugar; Packed
1/2 oz Baking Chocolate; Fine Chop
2 ea Cloves; Whole
1 ea Cinnamon Stick;Broken In 1/2
1 c Coffee; Regular Grind, Dry
1 t Vanilla

Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir
in coffee. Remove from heat; cover and let stand 5 minutes. Stir in
vanilla. Strain coffee through 4 thicknesses of cheesecloth.

CAFE DIABLO:

Cafe Mexicano
1/4 c Brandy
Whipped Cream
8 T Coffee Liqueur

Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy
just until warm in small, long-handled saucepan. Remove from heat;
ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.
Pour coffee into cups or mugs. Top each with whipped cream and 1 T
liqueur. Garnish with cinnamon stick, if desired.

—————————————————————————–

Title: WHITE-COOKED CHICKEN
Categories: Loo, Chinese
Yield: 1 chicken

1 Whole chicken
Chicken broth to
-cover 3/4 way
3 Scallions in 1″ pieces
3 Ginger slices
2 oz Dark soy sauce
2 oz Dry sherry
2 oz Rice vinegar
1 cl Garlic, minced
1 tb Cornstarch
4 ts Water
2 Scallions, minced
Sesame oil

Wash chicken and pat dry. Put in a kettle with broth,
scallions, and ginger. Bring to a simmer. Skim off any
scum that rises to the surface. Let simmer at lowest
heat for 20 min, covered. Turn heat off and let steep
for 1 hour. Remove chicken, disjoint, and arrange on a
platter.

Take 1 c liquid (saving the rest for another use).
Bring to a boil and reduce by half. Add soy sauce,
sherry, garlic, and vinegar. Mix in cornstarch mixed
with water. Cook until thickened. Taste for seasoning,
correcting with salt as necessary. Add scallions at
the last moment. Pour sauce over chicken and flick a
few drops of sesame oil over the top. Serve warm or
cool.

From: Michael Loo

—–

Mock Cream – a recipe from the Frugal Gourmet

1 cup skim milk
1 cup nonfat cottage cheese

Blend in blender until smooth. Use as you would milk or cream. The
consistency is thicker than milk so that sauces tend to be a little
thicker.

Title: DUMP CAKE
Categories: Cakes
Yield: 6 servings

2 cn Cherry pie filling
1 Yellow cake mix
1/2 c Grated coconut
3/4 c Chopped nuts
1/2 c Melted butter or margarine

Layer in cake pan in order given (9X13 size) then drizzle the melted
butter over all. Bake at 350 for approx. 40 minutes.

That’s it. I serve it with vanilla ice cream. I officially call it
Cherry Crunch when anyone asks me what it is. It is terrific without
ice cream, also.

Posted by Joann Pierce

MMMMM

Title: BROWN SUGAR PIE
Categories: Pies
Yield: 1 pie

3 Eggs, separated
2 c Milk
2 c Brown sugar
4 tb Cornstarch
3 tb Butter
1 ts Vanilla
1 Baked pie shell

Preheat oven to 350 degrees. Beat egg yolks and add 1/2 cup of milk.
Stir in brown sugar, salt, cornstarch and 1 1/2 cups milk. Mix well
and cook over medium-heat, stirring constantly until bubbly and
thick. Remove from heat and stir in butter and vanilla. Pour into
prepared pie shell.

Beat egg whites until frothy. Gradually add granulated sugar and beat
until stiff peaks form. Spread meringue over pie and bake in
preheated oven until meringue is golden brown.

Source: Charlene Wilson of Fort Thomas, Ohio; printed in The
Cincinnati Enquirer, February 21, 1996. The recipe is her mother’s
and originally came from West Virginia.

MMMMM

Dump Cake (Marcy Stephens)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Pie filling, cherry
1 cn Pineapple, 20oz. crushed
With juice.
1 Cake mix, yellow
2 Margarine, 2 sticks
4 oz Coconut, shredded
1/2 c Pecans, chopped.

****There are a lot of dump cake recipes out there,
but none as delicious as my friend Marcy Stephens’
recipe. She always makes it for my birthday***

Spread cherry pie filling in 9×13-inch pan. On top of
this, spread crushed pineapple. Sprinkle dry cake
evenly over this. Melt 2 sticks margarine and pour
over dry ingredients. Sprinkle with coconut and top
with chopped pecans. Bake at 350F for 1 hour.

**AH-in MD.***BSJR42A***

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

CITRUS GRAIN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Fruits
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Naval oranges
4 c Cooked grains, such as
– brown rice, barley or
– kamut
1 tb Grated orange zest
1/3 c Fresh parsley, minced and
– tightly packed
1 c Carrots, shredded
1/2 c Celelry, finely chopped
1/3 c Raisins or currants
2 tb Olive oil
2 tb Safflower or canola oil
1 tb Wine vinegar
3 tb Lemon juice, fresh squeezed
1/2 ts Sea salt or to taste
Freshly ground pepper
Lettuce or radicchio leaves

Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove
only the colored part). Set zest aside. Peel oranges and separate into
sections. Set aside about 8 sections for garnish and coarsely chop
remainder. Combine grains, orange zest, chopped oranges, parsley, carrots,
celery and raisins in large bowl. For dressing, combine oils, vinegar,
lemon juice, salt and pepper to taste in food processor or jar. Pulse
briefly or shake well to blend. Pour dressing over grain mixture and toss
until thoroughly blended. Taste and add more salt or lemon juice, if
needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish
with reserved orange sections.

– – – – – – – – – – – – – – – – – –

No Bake Orange Cookies

Recipe By : Bobb1744
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Desserts
No Bake Nuts
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups graham cracker crumbs — 16 oz. box
1 cup confectioner’s sugar
1/3 cup frozen orange juice concentrate — thawed
1/4 cup light corn syrup
1/4 cup margarine — melted
1 cup finely chopped walnuts
confectioner’s sugar — optional

In a large bowl, mix graham cracker crumbs, confectioner’s sugar, orange
juice concentrate, corn syrup, melted margarine and walnuts. Shape into 1″
balls. Can roll in more confectioner’s sugr. Store at room temperature.

– – – – – – – – – – – – – – – – – –

NOTES : Per cookie: 56 calories.

Title: FRIED DUMPLINGS WITH HOT CHILI SAUCE
Categories: Chinese, Pork, Seafood, Oriental
Yield: 40 servings

FILLING:
1 lb Ground pork
1/3 lb Raw shrimp, shelled and
-finely chopped
1/2 c Chopped water chestnuts,
-rinsed
2 1/2 tb Minced fresh ginger root
2 tb Minced scallions, white part
3 tb Soy sauce
1 tb Rice wine
1 1/2 ts Sesame oil
1/4 ts Ground black pepper
2 tb Cornstarch
HOT CHILI SAUCE:
3 tb Soy sauce
1 tb Chinese black vinegar (or
-substitute 1 1/2 t
-Worcestershire sauce)
1 tb Sugar
1/2 ts Hot chili paste
1 ts Minced ginger root
2 tb Warm water
FINISHING:
40 Dumpling or gyozo skins
Cornstarch for dusting
1 c Safflower or corn oil

Stir all of the filling ingredients together until
combined. Set aside. Combine the ingredients for the
hot chili sauce in a serving bowl. To finish: Place 1
T filling in the center of each dumpling skin. Moisten
the edge with water, fold over to enclose the filling,
and press the edge to seal. Transfer the dumplings to
a tray that has been dusted with cornstarch.
Heat a wok or a deep skillet and add the oil. Heat to
350 and add 7 or 8 of the dumplings. Fry, turning
constantly, until a deep gold – about 4 min. Remove
and drain briefly in a colander. Transfer to paper
towels. Repeat the process for all the dumplings,
reheating oil between batches. Serve the dumplings
warm with the sauce on the side. Makes 40 dumplings.

—–

Pasta with Chicken and Grilled Veggies

Recipe By : Joni Bodart
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chicken
Main Dishes Pasta
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds boned and skinned chicken breast halves
2 portobello mushrooms
6 halves sun-dried tomatoes, oil-packed, drained — coarsely
chopped
1/2 cup basil, fresh — minced
2 roma tomato — halved
2 Japanese eggplant — quartered lengthwise
4 cloves garlic (or to taste) — minced
3/4 pound linguine or fettucine
1/2 cup olive oil (or to taste)
1 cup romano or parmesan cheese — shredded or grated
s p to taste

Cook pasta al dente, set aside in hot water to keep hot.
Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over
med heat till done. Cook tomatoes on skin side only, so as not to lose any
juice. Eggplant should be soft, tomatoes hot and lightly charred, and
mushrooms and chicken cooked through.
Cut chicken and eggplant into bite-sized pieces, and slice portobellos. (You
can slice them first and grill the slices if you prefer) If the mushrooms
are large, you may need to halve the slices. Cut tomato halves into two or
four pieces, saving juice.
Drain pasta, and toss with several drizzles of olive oil, garlic, basil,
sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again.
Season to taste with s p.
Serve hot with the rest of the cheese.
NOTE: The amounts may be played with, especially the amounts of chicken and
pasta, and the mushrooms may be sauteed in butter rather than grilled if
preferred. I really like the smoky taste from the grill.

– – – – – – – – – – – – – – – – – –