Cheese Fondue

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Cheese/Eggs
Vegetarian Ovo-Lacto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cottage cheese — creamed
1/4 cup Milk
2 tablespoons Butter or margarine
1 1/2 tablespoons Cornstarch
1 dash Garlic powder
1/4 teaspoon Dry mustard
3/4 cup Milk
4 ounces Pasteurized process cheese — – (sharp Cheddar), s
2 ounces Pasteurized process cheese — – (Swiss), shredded
1 pound Loaf French bread — – cut into cubes

Mix cottage cheese with 1/4 cup milk in a blender until smooth.

Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard;
mix well.

Add 3/4 cup milk. Cook over medium heat, stirring constantly until
thickened, about 2 to 3 minutes.

Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring
until cheeses are melted. Serve with cubes of French bread for dipping into
fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if
desired. Keep hot during serving by using an alcohol burner, canned heat, or
candle burner.

Calories per serving: About 210 for fondue mixture, without bread.

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

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CHOCOLATE LOVER’S BREAKFAST BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
3 Eggs
2 c Sugar
1 c Oil
1 t Vanilla
1 t Each: ground cinnamon,
Baking
Soda and baking powder
1/2 c Sour cream
2 c Shredded zucchini
1 c Semi-sweet chocolate bits

Preparation : Combine flour, eggs, sugar, oil,
vanilla, cinnamon, baking soda, baking powder and sour
cream in a mixing bowl. Beat at medium speed for 2
minutes or until well blended. Stir in zucchini and
chocolate bits. Pour batter into 2 well-greased loaf
pans and bake at 350 degrees for 1 hour and 15 minutes.

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EASY WHEAT AND HONEY BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA RJHP21A—–
—–FOR 1-1/2 LB. LOAF—–
1 pk Yeast
3/4 c Whole wheat flour
2 1/2 c Bread flour
1 t Salt
2 tb Honey
2 tb Butter — at room temperature
1 Egg — at room temperature
1 c Plus 1 Tbsp. warm water

Put all ingredients in pan, select white bread and push start.

From Loafing It by DAK

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Pumpkin Drops (Cookies)

Recipe By : Nathalie Dupree, TVFN
Serving Size : 72 Preparation Time :1:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 sticks butter — at room temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup canned or cooked fresh pumpkin puree
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Pinch salt
2 1/2 teaspoons pumpkin-pie spice
1 cup chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. In a large bowl beat together butter, brown
sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking
powder, baking soda, salt and pumpkin-pie spice, beating until blended. Stir
in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on
ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes.
Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7
dozen 1 1/2-inch cookies

To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked Pantry,
please call 1-800-582-1800.

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Title: ROMANESQUE SAUCE
Categories: Sauces, Vegan
Yield: 4 servings

1 pk EDEN Spaghetti
-OR EDEN Ribbon Pasta
3 lg Sweet bell peppers
–(green or red)
2 Cloves garlic
1/4 c Slivered almonds, toasted
1 lg Lemon; (zest only)
Sea salt and black pepper
— to taste

Cut Peppers in half, remove seeds and sear
over a burner or under the broiler until
thoroughly charred and black. Place in paper
bag and allow to sit for 5 minutes. When cool,
gently peel off the skin. Meanwhile, place
garlic cloves in blender or food processor and
mince. For lemon zest, carefully remove the
outer skin, not the bitter tasting white layer,
with a vegetable peeler or a grater. Add
peppers, almonds and lemon zest to blender
and mix until coarsely chopped. Spoon over
hot or cold pasta.

Prep Time: 15 minutes
Yield: 4 servings

Copyright 1995 Eden Foods, Inc.

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PEAR CHUTNEY

Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces dried pear halves, chopped (2 cups)
1 large red onion, finely chopped (1 cup)
2 1/2 cups pear nectar
2 cups dark seedless and/or golden raisins
3/4 cup cider vinegar
1/2 cup dried tart cherries
1/3 cup sugar
1 tablespoon mustard seeds
1 tablespoon grated, peeled fresh ginger
1/4 teaspoon salt
1 cinnamon stick (3 inches)

In a 4-quart saucepan, heat all ingredients and 1 cup water to
boiling over
high heat, stirring occasionally. Reduce heat to low; simmer,
uncovered, 15
minutes or until pears are very soft, stirring frequently.

Discard cinnamon stick. Spoon chutney into jars for gift giving.
Store in
refrigerator for up to a month.

Yield: About 6 cup

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Apricot Spice Cake

Recipe By : Mrs. Cinda Lively
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Flour
2 C Sugar
1/4 Tsp Salt
1 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Baking Powder
1 C Crisco Oil — * see note
1 C Apricot Baby Food —
1 C Apricots, Canned — pureed
1 C Chopped Nuts
3 Eggs
—
1/2 C Brown Sugar
1/2 C Margarine
1/4 C Milk
1 tsp Vanilla
Powdered Sugar

*Do not substitute.

FOR THE CAKE:

Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by
hand. Do not overbeat. Bake in tube pan at 350° for 30 minutes and lower
to 300° for 20 minutes. Do not allow to get too brown. Remove from oven
when cake tests done. Allow to cool in pan for 15 minutes. Turn onto rack
or serving plate to cool.

FOR THE ICING:

Boil brown sugar and margarine. Add milk and bring to boil again. Remove
from heat and add powdered sugar to spreading consistency. Add vanilla.

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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ATAR ALLECHA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Side Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Onion — chopped
2 cl Garlic — finely chopped
1 tb Corn oil
1 c Split green peas — soaked,
-cooked, drained, mashed
1/2 ts Tumeric — ground
1/2 ts Salt
3 ts Hot green pepper — finely
-chopped
1 c Water

Atar Allecha is a spiced green pea puree.

Soak peas for one hour. Cook for 1/2 hour. Drain.
Mash. Set aside.

In dry pan over moderate low heat, stir fry the onion
and garlic for 2 mins. Add oil and stir fry one
minute more.

Add the mashed peas, tumeric, salt, and chili. Mix
well. Add the water and cook 3-4 mins longer to
reduce the mixture to a thick, green, well spiced
puree.

Serve with warm Injeera.

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Title: CARIBOU MARINADE IV-
Categories: Game, Sauces, Marinades, Jw
Yield: 1 batch

2 qt Water
1 qt Wine
3 Ribs celery; chopped
2 lg Onions; chopped
2 Carrots; diced
2 Bay leaves
3 tb Pickling spice
1 ts Peppercorns
1 ts Juniper berries

Simmer the vegetables and spices in water till tender.
Cool mixture and add wine. Place the caribou in the
marinade (can be used on any game) Cover and marinate
2 days or longer. Turn daily. The strained marinade
can be used as a
BBQ baste or incorporated into gravies and sauces
afterwards. Meat should be
marinated at least 2 days before preparing and large
roasts up to a week..

—–

CHOCOLATE SCOTCH TRUFFLES

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Good-quality unsweetened
-chocolate
2 Egg yolks
1 c Confectioner’s sugar
1/2 c Heavy or whipping cream
4 tb (1/2 stick) unsalted butter
1/4 c Scotch whiskey
30 Whole shelled hazelnuts
1 c Sifted unsweetened cocoa
-powder, for dusting

1. Preheat the oven to 375F.

2. Place 10 oz. of the chocolate in a heavy saucepan,
and melt over low heat. Remove the pan from the heat
and set aside.

3. Combine the egg yolks and 1/2 cup of the
confectioner’s sugar in a large bowl, and cream until
well blended.

4. Combine the cream, butter, and remaining 1/2 c.
sugar in a medium-size saucepan and bring to a boil,
stirring until the butter and sugar are thoroughly
melted.

5. Slowly pour the hot sugar mixture over the egg
yolk mixture, whisking constantly. Mix thoroughly and
set aside to cool slightly. Then stir in the melted
chocolate and the Scotch; beat for 1 minute.

6. Place the mixture in the refrigerator and chill
until firm, 30 to 45 minutes.

7. Meanwhile, place the hazelnuts on a baking sheet
and toast them in the oven for 15 minutes. Remove
them from the oven and rub handfuls of nuts in a
kitchen towel to remove the skins. Set them aside.

8. Roll a spoonful of the chilled chocolate around
each hazelnut to form a truffle about 1 inch in
diameter. Set them on a baking sheet lined with waxed
paper, and chill thoroughly in the refrigerator 2 to 3
hours.

9. Melt the remaining 14 oz. chocolate in a heavy
saucepan over low heat. Remove the pan from the heat.

10. Sprinkle a shallow dish generously with cocoa.
Dip each truffle in the melted chocolate, covering it
completely. Then lift it out with a fork and roll it
in the cocoa. Arrange the truffles on the baking
sheet again, and chill before serving.

Source: “The New Basics Cookbook,” Julee Rosso
Sheila Lukins

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