2 cups sifted all-purpose flour
2 tsp. soda
2 tsp cinnamon
1/2 tsp salt
3 eggs (beaten)
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
1 cup crushed pineapple (well drained)
2 cups grated carrots
3 1/2 oz. coconut
1 cup chopped walnuts

Sift together dry ingredients (flour, soda, cinnamon salt). Cream
well beaten eggs, oil, buttermilk and sugar. Mix in vanilla and add
to dry ingredients. Fold in pineapple, carrots, coconut and nuts.
Pour ingrediends into a well greased and floured 13x9x2 1/2 pan and
bake at 350 degrees for 55 minutes.

About 10 minutes before cake is removed from oven make the buttermilk frosting.

Title: PESTO PASTA SALAD
Categories: Sun-dried, Salads, Pasta, Wrv
Yield: 5 servings

-Waldine Van Geffen VGHC42A
12 oz Fusilli, twist or seashell
-pasta; cook, drain
1/4 c Olive oil
1/4 c Red wine vinegar
1 Lemon; juice of
1/2 c Pesto
1/2 c Oil-pk sun-dried tom; sliver
1 c Fresh or frozen peas
1 Carrot; grated
1/2 c Toasted almonds; slivered
Salt and pepper to taste

In a large bowl, combine the oil, vinegar, lemon juice
and pesto. Add the pasta and toss to mix. Add the
remaining ingredients and toss to mix. Season with
salt and pepper. Source: Sun-Dried Tomatoes (wrv)

—–

Light Family Fruit Squares (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Self-raising flour
6 oz Butter or margarine
6 oz Caster sugar
3 Eggs
pn Salt
2 tb Milk
3 oz Mixed dried fruit
Grated zest of one orange

Set oven to 350F or Mark 4. Line an 8 inch square cake
tin with buttered greaseproof paper. Cream together
the butter or margarine and sugar in a bowl. Add the
eggs one at a time, beating each well into the
mixture. Sift the flour and salt and fold in gradually
with the milk. Add the fruit and the orange zest,
ensv,ring it is evenly mixed in. Spoon the mixture
into the tin and bake for 40-45 minutes until a skewer
inserted into the cake comes out clean, Turn on to a
wire rack to cool anct then cut into squares.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

– – – – – – – – – – – – – – – – – –

Title: IMPOSSIBLE BANANA CREAM PIE
Categories: Pies, Desserts
Yield: 6 servings

1 c Milk
1/3 c Butter
1 ts Vanilla
3 Eggs
1 1/2 c Sugar; granulated
1/2 c Bisquick baking mix
2 Bananas; medium, sliced
1 c Whipping cream; chilled
2 tb Sugar; powdered

Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat
milk, butter, vanilla, eggs, granulated sugar and
Bisquick till smooth, 30 seconds in blender on High or
1 minute with hand beater. Pour into plate. Bake till
knife inserted in centre comes out clean, about 30
minutes. Cool completely. Arrange bananas slices on
pie. Beat whipping cream and powdered sugar in chilled
bowl till stiff; spread over top.

—–

Title: Champagne Cocktail
Categories: Beverages
Yield: 36 servings

1 (6 Oz.) Can Frozen Orange
Juice Concentrate, Thawed
Undiluted
1 cn (6 Oz.) Frozen Limeade
Concentrate, Thawed
Undiluted
2 (25.4 Oz.) Bottles
Champagne Chilled
1 (33.8 Oz.) Bottle Lemon-
Lime
Sparking Water, Chilled
Crushed Ice (Optional)

Combine Orange Juice Limeade Concentrates in A Large Punch Bowl;
Stir Until Well Blended. Add Champagne Sparkling Water, Stirring
Well. Serve Punch Over Crushed Ice.

MMMMM

SHRIMP AND NOODLE BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Water
2 lb Unpeeled large fresh shrimp
1 pk Medium egg noodles (8-oz)
1/2 c Sliced green onions
1/4 c Chopped green pepper
2 tb Butter or margarine, melted
2 cn Cream of mushroom soup,
– undiluted
1 Carton (8-oz) plain yogurt
1/2 c Shredded cheddar cheese
– (2 oz.)
1 1/2 ts Chopped fresh dill
-or-
1/2 ts Dried dillweed
1/2 ts Ground white pepper
1/4 ts Salt

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp
begin to turn pink. Drain well; rinse with cold water. Chill. Peel and
devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set
aside.
Cook noodles according to directions. Drain.
Cook green onions and green pepper in butter in a Dutch oven over
medium-high heat, stirring constantly, until tender. Add soup and next 5
ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into
a lightly greased shallow 2 1/2-qt. casserole. Arrange whole shrimp on top
of casserole.
Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

– – – – – – – – – – – – – – – – – –

Title: MOCHA ICE CREAM CAKE
Categories: Cakes, Ice cream
Yield: 8 servings

3 oz Ladyfingers
1/2 ga Coffee ice cream; softened
1 qt Chocolate ice cream; soften
2 tb Instant coffee granules
1/2 c Coffee flavored liqueur
6 Toffee bars; crushed
Chocolate sauce
1 c Heavy cream; whipped

Line ladyfingers around side of 9″ springform pan. Mix
softened ice creams together. Add coffee granules,
liqueur and crushed toffee bars. Pour into springform
pan. Spread a thin layer of chocolate sauce on top.
Freeze. Before serving, spread cake with whipped
cream. Do not let this cake defrost before serving.
Serve immediatly upon removing from freezer.

—–

FALAFEL (DAKROUB)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dry ful (fava beans)
1 sm Onion
1 bn Chopped parsley
2 Cloves of garlic, crushed
1 t Ground coriander
1/4 ts Hot red pepper (optional)
1 t Baking soda
1/2 ts Cumin
Salt and pepper to taste
1 tb Flour

Soak ful (fava beans) in cold water for a few days,
changing water daily. When ready, peel ful and grind
with onion in meat grinder. Add all ingredients,
mixing well. Grind mixture a second time. Form into
patties and fry.

Variation: Soak 3/4 cup of dry homus (chick pea) with
ful. Then

follow above directions.

From: “Alaa Dakroub” . rfvc Digest
V94 Issue #214, Oct. 4, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

– – – – – – – – – – – – – – – – – –

Frijoles Con Queso Casserole

Recipe By : Cindy Brinkman (Sports Trek)
Serving Size : 8 Preparation Time :0:45
Categories : Casseroles Mexican
Bean Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 C Pinto Beans — heated
4 Oz Nonfat Cream Cheese
1 C Nonfat Yogurt
1/2 C Monterey Jack Cheese — grated packed
1 Tbsp Water
1 1/2 C Onion — chopped
3 Lg Cloves Garlic — minced
3/4 Tsp Salt
1/2 Tsp Cumin
1/2 Tsp Basil
Lots Of Black Pepper
Lots Of Cayenne Pepper
1 Med Zucchini — cut in chunks
2 Med Tomatoes — chopped
Dash Oregano, Basil, Salt And Pepper
Cornbread Topping:
1 C Yellow Cornmeal
1/2 C Flour
1/2 Tsp Salt
1 Tsp Baking Powder
1/2 C Nonfat Yogurt
1 Lg Egg Substitute, Liquid

Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well.
Saute onion, garlic and spices in water 5-8 min. and add to bean mixture.
Mix and transfer to greased 2 qt. casserole.
Saute zucchini 3 min and add tomato and spices; cool. Spread on top of bean
mixture.
Mix together dry ingredients for cornbread topping. Beat together yogurt and
egg and add to dry ingredients. Spread on top of beans and vegetables.
Cook at 375° for 40 min.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 4232 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Title: ORANGE MARMALADE SAUCE
Categories: Fish, Sauces
Yield: 1 servings

1 c Orange marmalade
-juice of 1 large sweet
-orange
-pinch of ground ginger
1 ts Prepared horseradish

Put the above ingredients in the container of a food
processor or blender and blend well for about 10
seconds. From the files of Al Rice, North Pole Alaska.
Feb 1994

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