Title: EASTER EGGS
Categories: Candies
Yield: 6 servings

4 lb Icing sugar
1/4 lb Butter
1 c Evaporated milk
2 1/2 Bars semi-sweet chocolate
1/2 Bar parafin wax

Mix first 3 ingredients and chill. Melt chocolate and parafin. Shape first
mixture in shape of egg and dip in chocolate mixture.

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Sweet Red Pepper Spread

Recipe By : BHG, Low-Fat Luscious, 1996:38
Serving Size : 6 Preparation Time :0:00
Categories : Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces roasted red sweet peppers — drained
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon fresh thyme — snipped
1/4 teaspoon salt
garlic — to taste
dash red pepper flakes

A dip or spread for torilla chips, pita chips (350oF about 15 minutes); or
french bread.

Roast your own peppers (2 medium): Pieces: bake at 425 for 20 minutes,
turning. fire-grill whole, about 20 minutes. Dry-pan ‘fry’, whole, turning
often, 30-40 minutes. Peel; remove stems and seeds. Or buy a 7-ounce jar.

Chop roasted peppers in a blender. Add other ingredients and blend until
nearly smooth. Makes 3/4 cup; six 130-calorie servings. (Refrigerate up to
1 week.)

Parties and Garlic: make one batch with 1/8 teaspoon garlic powder. make
another with 1 teaspoon minced or pureed garlic.

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(^patH^End reply to Pat Hanneman )

Title: California Brown Rice Salad (Vegan)
Categories: Salads, Prodigy, Dec.
Yield: 6 servings

16 oz California fruit cocktail
1 c Brown rice
1 Tomato; diced
1 c Sliced celery
1/2 c Sliced green onions
2 tb Red wine vinegar
1 tb Vegetable oil
1 tb Dijon mustard
1/2 ts Tarragon
1/8 ts Garlic powder

Drain fruit cocktail, reserving 1/4 cup liquid; save
remainder for other uses. Cook rice according to
package directions; chill thoroughly. Toss rice with
fruit cocktail, tomato, celery and green onions.
Combine reserved fruit cocktail liquid with vinegar,
oil, mustard, tarragon and garlic powder. Stir into
rice mixture; chill for flavors to blend.
Nutrition (per serving): 199 calories Total Fat 4
g (16% of calories) Source: The Canned Fruit Promotion
Service :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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BOUILLABAISE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Seafood
Mrs. G Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
4 Cloves garlic finely chopped
1 28 ounce Can tomatoes (coarsely
1 pound Fin fish (red snapper
chopped) with liquid
flounder — trout)
2 cup Fish stock — clam juice or
1/2 lb shrimp, lobster — (1/2 to 1)
chicken broth
scallops — crab meat-any or
1/2 cup Dry sherry
all
2 teaspoon Salt
18 sm Clams, mussels — or lobster
1/2 teaspoon thyme, basil — saffron
claws-any or all
Pepper to taste
1/4 cup Olive oil
Fresh chopped parsley for
1 lg Onion finely chopped
garnish
2 Shallots minced

Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp,
lobster, crab. Scrub clams and mussels. Saute onions, garlic and shallots in
oil on low heat until lightly golden. In a large pot, put in all liquids and
seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes.
Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with
parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.

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CHEESE ‘N APPLE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Margarine or
Butter
1/3 c Flour
1/2 ts Salt
2 1/2 c Milk
4 c Gouda cheese,
Shredded
1 c Apple juice

Melt margarine or butter in a saucepan over low heat.
Blend in flour and salt. Gradually add milk; cook,
stirring constantly, until thickened. Add cheese,
stirring until melted. Add juice; heat thoroughly,
stirring occasionally.

Makes four 1 1/4 cup servings.

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CONSUELO’S ALBONDIGAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Ethnic
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Heather Smith NPFN03A
1 lb Ground meat
1/4 c Bread crumbs
1 Stalk celery — fine chop
4 Cloves garlic — peel, chop
2 tb Flour
1 Egg
1 tb Milk
2 ts Salt, pepper
2 tb Olive oil or
-enough to sautee balls
1/2 Bunch fresh parsley — chopped
1/4 c White wine or DRY sherry
2 qt Broth, stock or water

Thoroughly mix egg, bread crumbs, celery, salt,
pepper, and half the garlic. Form into SMALL balls.
Roll in flour and brown in hot oil. AS they brown,
remove to a plate.
In the same oil sautee the remaining garlic and
parsley. Deglaze with 2 T wine or water.
Put all ingredients into a pot, simmer 1/2 hour to 45
min. Carrots and/or potatoes may be added with meat
balls. Serve with broth as soup, or without broth as
main dish.
Consuelo is my other Spanish sister-in-law and her
cooking is as good as Antonita’s. I ate very well when
I was in Spain and France! Heather near L.A. ‘u’

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Title: ICE CREAM PIE
Categories: Desserts, Pie
Yield: 8 servings

1 9-inch graham crumb crust
2 tb Cream de menthe
1/2 c Crushed peppermint candy
1 qt Vanilla ice cream
1 oz Square semi-sweet baking
Chocolate, grated

Prepare crumb crust. Set aside. Place ice cream in large mixing bowl. Cut
into squares. Microwave at 10 % (low)* for 3-4 minutes, or until softened.
Add creme de menthe, chocolate and half of peppermint candy. Beat at
medium speed until smooth. Spoon in prepared crust. Sprinkle with
remaining candy. Freeze for about 5 hours, or until firm.

*If your oven does not have a 10 % setting, microwave at 30 % (medium-low)
for 2 1/2 – 3 1/2 minutes, or just until softened.

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STRAWBERRY CHEESECAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Cream cheese,softened
1/4 c Icing sugar
2 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Egg
1 1/4 c Milk
1/2 c Brown sugar
1/3 c Margarine
1/4 ts Almond extract
1/4 c Strawberry jam

Grease large muffin tins or line with paper baking
cups. Blend cream cheese and icing sugar until
smooth;set aside. Combine flour, baking powder and
salt in large bowl. Mix egg, milk, brown sugar,
melted butter, and almond extract. Stir liquid
mixture into dry ingredients, stirring just until
moistened. Spoon half of batter into muffin cups.
Top with 1 tb cream cheese mixture and 1 ts jam.
Spoon remaining muffin batter on top. Bake at 375
degrees F (190 C) for about 20 minutes, or until light
golden. Cool in pan 5 minutes; remove muffins and
cool on rack. Store in airtight container.

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Title: Chicken Almond Guy Din
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 5 servings

1 c Chicken, diced
1 lg Onion, diced
1 c Celery, diced
1 c Bamboo shoots, diced
1/2 c Water chestnuts, diced
1 Green pepper, diced
1/2 c Mushrooms, diced
1/2 c Almonds, toasted
3 tb Oil
Salt
Pepper
1 tb Soya sauce
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Prepare and dice all ingredients. Toast almonds in oven. Reserve.

2. Heat oil in wok to smoking point, add chicken and onions to it,
stir fry 3 minutes, add celery to all the rest of the ingredients
except for the almonds and corn starch solution. Stir everything
well. Cover wok and cook ingredients 2 minutes. Lift cover up about 2
times to give ingredients a stir. At end of cooking time, uncover
wok, add thoroughly mixed corn starch solution, cook until gravy
forms. Place ingredients in serving platter. Sprinkle with almonds.

NOTE: Chicken may be replaced by shrimps or pork in above recipe.

MMMMM

VOSPAPUR (ARMENIAN LENTIL AND SPINACH SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Ethnic
Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
3 ea Garlic cloves, minced
1 t Ground cumin
1/2 ts Ground coriander
1 t Hungarian paprika
6 c Vegetable stock
1 1/2 c Dried lentils
— rinsed drained
20 oz Frozen spinach, thawed
29 oz Tomatoes, chopped
Salt pepper
4 tb Lemon juice

Heat a non-stick soup pot or Dutch oven over high
heat. When the pan is very hot, all at once add the
onion, garlic, cumin, coriander, and paprika. Let sit
for 30 seconds without stirring, then add 1/4 cup of
the chicken stock. Saute over high heat, stirring, for
4 minutes. Add another 1/4 cup of the chicken stock
and scrape the bottom of the pot. Add the lentils and
spinach and cook, stirring, for 2 minutes. Add the
remaining 5 1/2 cups of chicken stock and the tomatoes
and bring to a boil. Reduce the heat to low, season
with salt and pepper, and simmer, covered, until the
lentils are tender, about 50 minutes. Season with the
lemon juice and additional salt and pepper, if needed.
Let sit for 5 minutes before serving. Serving Ideas :
Serve with a good dense hearty bread.

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