Title: LYCHEE SHERBET
Categories: Beverages, Desserts
Yield: 6 servings

24 Lychees
1 pk Gelatin, unflavored
1/4 c Water, cold
1/3 c Milk
1/2 c Sugar
1/3 c Milk
1 c Half and half
1 ts Lemon juice

Peel and seed lychees. Squeeze lychees through 2
thicknesses of cheesecloth to obtain 1 cup juice.
Sprinkle gelatin over cold water and let stand 5
minutes. Scald milk, add soaked gelatin, and stir
until thoroughly dissolved. Add sugar, mixing well.
Cool. Add milk and half and half. Stir in lychee
and lemon juice. Freeze in ice cream freezer.

Source: _Heart of the Palms: Favorite recipes of the
Palm Beaches_ Posted on GEnie by S.ZENSEN [Pattye],
Jun 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

Title: FUDGY BROWNIES
Categories: Digest, Nov.
Yield: 1 servings

1/2 c Unsweetened cocoa powder
3/4 c Unbleached flour
1 1/2 c Sugar
2 Egg whites (egg replacer for
2 eggs)
1/2 c Applesauce
1 t Baking powder
1/2 t Salt
1 t Vanilla
1 T Kahula
1 T Peanut butter
x Walnuts [opt]

Spray 8 x 8 pan w/ Pam. In medium bowl, sift together cocoa, flour, baking
powder salt. (measure ingredients before sifting)

Combine peanut butter with kahlua warmed in the microwave. It will be kind
of gluey.

In large bowl, mix kahlua/pb with sugar. It will be kind of crumbly and
won’t mix entirely.

Wisk in egg [replacer] , applesauce vanilla. Combineflour mixture w/
egg
mixture. (Add nuts, if using them) Bake 35-40 minutes @350!

NOTES:I had success with EnerG egg replacer. Also, this time I replaced 1/4
cup of the flour with the same amount of the King Arthur White Wheat.
(Didn’t want them to be too heavy)

1 Gram of Fat per Brownie
One poster reports that he/she eliminated the Kahlua and the recipe came
out okay.

Posted 21 Sep 1994 Lorraine.Brooks@Syntex.Com (Lorraine Brooks) to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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PEAR HARLEQUIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Preserves Jams
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Pears (underripe)
1 cn Pineapple (small can crushd)
1 Orange (juice grated rind)
4 oz Maraschino cherries
3 c Sugar (per 4 cup fruit mix)

Wipe, stem, peal and core pears. Cut in small pieces. Mix pears,
pineapple and orange (juice and rind) together. Measure. For each 4 cups
fruit mix, add 3 cups sugar. Cover and let stand overnight. Simmer until
thick (about 2 hours). Add cherries (cutting them in half). Stir well.
Process for 10 minutes in boiling water bath. Makes eight 6 oz. jars.

NOTE: This is good used as a topping on pound cake.

SOURCE: Ruby Branning Shared by Nancy Coleman

– – – – – – – – – – – – – – – – – –

MARSHY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1 c Sugar + 2 tsp sugar for top
2 Eggs
2 c Flour (unsifted)
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 t Vanilla
2 1/2 c Blueberries

On low speed, cream butter and 1 c sugar until fluffy.
Add eggs, one at a time, and mix until blended. Sift
dry ingredients and add alternately with milk and
vanilla. Mash 1/2 c blueberries and stir by hand.
Grease muffin tins well with butter and grease top
surface of pans as well. Pile mix high in each muffin
cup. Sprinkle sugar over tops. Bake in 375 degree oven
for 30 minutes. Cool in pan at least 30 minutes.

From: Ellen Cleary

Date:

– – – – – – – – – – – – – – – – – –

Title: Cut-Out Cookies
Categories: Cookies, Holiday
Yield: 48 cookies

1 c Butter or margarine
1 1/2 c C and H Powdered Sugar
— unsifted
1 Egg
1 ts Vanilla
2 1/4 c All-purpose flour
1 ts Baking powder

Soften butter and beat until creamy. Beat in sugar until smooth. Add egg
and vanilla; mix well. Stir in flour and baking powder until thoroughly
mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into
desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10
minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup
unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie
with frosting BEFORE baking. Makes 4-dozen cut-out cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Cowboy Steak ‘N Veggie Soup

Recipe By : Pillsbury $10,000 Winner 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb sirloin steak — 1 inch thick
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic — crushed
1 tbsp oil
2 cans ready to serve beef broth — (14 1/2 oz each)
16 oz Thick Chunky Salsa — or Picante
1 lb Green Giant American Mixtures — (frozen)
1 can Great Northern beans — drained, rinsed
1 c fresh spinach — torn
Fresh basil, cilantro, or parsley — for garnish

Cut beef into 1/4 inch thick strips; cut each strip into 1 inch
pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and
oil; toss to coat.
Heat Dutch oven or large saucepan over meduim-high heat until hot.
Add beef mixture; cook and stir 4-5 minutes or until browned. Stir in
broth, salsa and vegetables. Bring to a boil over medium-high heat.
Reduce heat to low; simmer 10 minutes.
Stir in beans. Cook 4-5 minutes, or until thoroughly heated. Stir
in spinach. Garnish each serving of soup with fresh basil, parsley or
cilantro.x

– – – – – – – – – – – – – – – – – –

Italian Barley Soup

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Grains Low-Fat
Soups Italian
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 quarts stock
2 c water
3/4 c barley
1 c celery — chopped
1 c carrot — grated
1 c onion — chopped
4 cloves garlic — crushed
1/2 c red wine
lemon peel 1"x1/2″
pepper salt
1/2 tablespoon basil
1/4 tablespoon oregano
1/2 c fresh parsley
2 bay leaves
1/2 tablespoon rosemary
2 tomatoes — chopped
4 tablespoons tomato paste
grated Parmesan or Romano

Bring stock and water to boil. Add barley and reduce heat.
Add vegt’s, wine, peel, pepper and salt and simmer for 2 hrs.
covered. Stir often to prevent barley from sticking to the pot..
Add herbs, tomatoes, and paste. Continue simmering for an
hour, covered. Add a handful of grated cheese before serving.
Serves 8

– – – – – – – – – – – – – – – – – –

Title: OVERNIGHT CINNAMON COFFEECAKE
Categories: Brunch, Cakes, Easy, Bundt
Yield: 8 servings

1 x -Dorothy Cross TMPJ72B
1 pk Frozen dinner rolls
1 pk (3-1/2 oz) instant
1 x -butterscotch pudding
1 c Brown sugar; firmly packed
2 tb Cinnamon
1/2 c Butter; (1 stick), melted
1/2 c Pecans

Layer in a greased bundt cake pan in the follow order:
frozen rolls, powdered pudding, brown sugar, cinnamon,
melted butter, and pecan. Cover the pan with foil
topped with clean towel and allow to sit overnight.
Bake in a 350 degree oven for 30 minutes. Serves 8 to
10. Source: Country Inn and Bed and Breakfast Cookbook
(Served at The Hoosier Hospitality B B in Bloomington,
IN) Reformatted for MealMaster by: CYGNUS, HCPM52C

—–

Title: WALNUT CHOCOLATE RUM BALLS
Categories: Desserts, Nuts, Candies
Yield: 1 Lot

1 c Walnuts, ground or
– finely chopped
2 c Grated “German’s sweet” or
– bittersweet chocolate
1 1/2 c Sifted confectioner’s sugar
4 tb Rum
Cocoa powder

Combine nuts, sugar, and chocolate. Moisten with rum
to form a stiff dough. Form into small balls and roll
in cocoa to coat. This recipe is not only simple, it’s
flexible. It can be made with other kinds of liquor
(amaretto, sherry, and Southern Comfort work well),
nuts (almonds or pecans, for instance) and coatings
(ground nuts, finely grated coconut, etc.) and always
comes out tasting great. Adding small chunks of nut
for texture is also effective.

—–

Title: Garden Potato Salad
Categories: Salads, Potatoes
Yield: 16 Servings

2.50 lb Red potatoes, quartered
Salt, pepper
0.25 c Plus 2 tb olive oil
3.00 Cloves garlic; minced
2.00 Ears corn
1.00 lg Tomato; diced
1.00 lg Cucumber; seeded and diced
1.00 Green pepper; roasted,
– seeded, diced
4.00 Green onions; sliced
0.33 c White vinegar
2.00 tb Sugar
1.00 c Cilantro leaves

Arrange potatoes in single layer in large roasting pan. Season to
taste with salt and pepper. Combine 1/4 cup olive oil and garlic.
Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until
potatoes are tender and lightly browned. Let cool.

With sharp knife, remove corn kernels from cob. Toss together cooled
potatoes, tomato, cucumber, green pepper, corn kernels and green
onions.

Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro
together in blender or food processor. Pour over vegetable mixture
tossing to coat. Season to taste with salt. Chill several hours for
best flavor.

Each serving contains about: 124 calories; 26 mg sodium; 0
cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein;
0.62 gram fiber.

Christie Aspegren, September 93 Round Robin.

MMMMM