SAVORY CRUMB CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Crust

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bread crumbs, whole wheat
–fine
1/4 c Flour, whole wheat
1/2 c Wheat germ, raw
1/2 c Oats, rolled, raw
1/4 ts Salt
Basil and/or marjoram to
–taste
1/2 c Margarine, melted

Mix together all the dry ingredients, combining
thoroughly.

Drizzle in the melted margarine, and toss with a
fork, until the mixture is uniformly moistened.

Press into an oiled 9″ pie pan and prebake at 350 for
10 minutes.

Adapted from The Enchanted Broccoli Forest by Mollie
Katzen, MM by Dianne Smith/DEEANNE

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Title: CHICKEN SZECHUAN-STYLE WITH SESAME PASTE
Categories: Poultry, Appetizers, Chinese
Yield: 6 servings

2 Whole chicken beasts,
Skinned and boned
2 tb Szechuan peppercorns
4 tb Sesame paste
3 tb Green tea
2 tb Wine vinegar
2 1/2 ts Soy sauce
3 tb Peanut oil
2 ts Crushed red pepper *
3 Slices fresh ginger, minced
1 Scallion (white part only),
Chopped
1 cl Garlic, minced fine
1 1/2 tb Dry sherry or
Shaoshing wine
1/2 ts Cayenne pepper
Lettuce leaves

* or you substitute 2 whole chili peppers, crushed.
In a pot, poach the chicken breasts in a little
boiling water for 10 minutes until white and opaque.
In a dry frying pan, toast the Szechuan peppercorns
over moderate heat, then crust or grind them; set
aside. Remove the chicken breasts from the pot, drain
and cool them. Slice them, then shred the slices into
julienne pieces. In a mixing bowl, combine the sesame
paste and green tea (or the peanut butter and sesame
oil — See NOTE). Add the vinegar and soy sauce; blend
well. Add the peanut oil, red pepper, ginger,
scallion, garlic, sherry, cayenne pepper, and the
peppercorns. Mix all ingredients very well. Toss the
chicken strips in this sauce, to coat. Refrigerate
until 20 minutes before serving. Pass the chicken and
the lettuce leaves separately, and let each guest
place a small portion of the chicken in the middle of
a lettuce leaf and roll it up like an egg roll to eat
using fingers. Makes 6 appetizer servings.

NOTE: The authentic recipe calls for green tea to
thin the sesame seed paste,
but you may substitute chicken broth, or simply
water, if you prefer.
Another substitution you may make if you wish is
peanut butter for the
sesame seed paste along with sesame oil instead
of green tea.
This dish is served cold or at room temperature
and can be made a day
ahead . — Verdi

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Title: Pumpkin Macaroons//
Categories: Cookies
Yield: 20 servings

1 c Ground pecans; about 1/3
-lb. shelle
1/2 c Unbleached flour
1/2 ts Finely grated lemon peel; ye
1/4 c Unsweetened finely flaked co
1 Egg white; room temp
1/4 c Maple syrup; room temp
1/2 ts Vanilla
1/2 c Pumpkin puree

Combine pecans, flour, lemon peel coconut in med bowl. Tip egg white
into
another med bowl beat with hand mixer till soft peaks form. Gradually
beat in
syrup vanilla, then fold into pecan mix, adding pumpkin as you go. Line
cookie
sheet with parchment paper drop rounded teaspoonfuls onto it. Let relax
at
room temp 30 min. Preheat to 300. Bake mid-oven till just beginning to
brown,
25-30 min. Let cool on rack till completely cool. Store tightly covered.
20
cookies. Posted on Prodigy by Kim Clegg.

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Title: Angel Food Candy
Categories: Candies, Christmas, Gifts, Chocolate
Yield: 10 servings

2 c Light Corn Syrup; Karo
2 c Brown Sugar; Firmly Packed
4 ts Baking Soda
4 oz Semi-Sweet Chocolate; Cut Up
12 oz Chocolate Chips; 1 Pk
1/4 c Butter Or Regular Margarine
Paraffin; *

NOTE: The first 4-Oz of semi sweet chocolate is in the block style.
Also
the chocolate chips should be semi-sweet. * The paraffin
should be a 2 1/2 X 3-inch piece that has been cut
: up.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture boils.
Continue cooking the mixture until it reaches the hard crack stage
(300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being
careful as the mixture will foam up. Pour the mixture at once in to
a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the
semi-sweet chocolate pieces and the chocolate chips, butter and
paraffin wax in the top of a double boiler. Place over simmering
water, stirring until melted. Remove form the heat, but keep over
the hot water. Dip the candy into the chocolate using a large
cooking fork. Place on waxed paper lined baking sheets. Let stand
until chocolate is set. Store the candy in a cool place in covered
containers. If you wish, do not coat the candy with the chocolate
Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.

MMMMM

Title: DRIED BEEF LOG
Categories: Appetizers
Yield: 2 servings

1 pk (8-oz) cream cheese softened
1/4 c Grated parmesan cheese
1 tb Prepared horseradish
1/3 c Chopped stuffed olives
2 1/2 oz Dried beef

Blend together the cream cheese, parmesan cheese and
horseradish. Stir in stuffed olives. On waxed paper,
shape mixture in two 6 inch rolls, 1 1/2 inches in
diameter. Wrap and chill several hours or overnight.
Roll each log in finely snipped dried beef. Serve with
crackers.

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Title: Chocolate Dixies
Categories: Cookies, Low fat, Microwave, Ethnic
Yield: 4 servings

2 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Butter or margarine
4 Chocolate
2 c Sugar
4 Eggs
1/2 c Nuts; chopped
Confectioner’s sugar

Sift together flour, baking powder and salt. Melt butter or margarine and
chocolate in saucepan over low heat. Remove from heat and cool slightly.
Blend in sugar and eggs, one at a time. Beat 1 minute each. Add chopped
nuts and dry ingredients; mix well. Chill at least 1 hour. Shape in
small balls (1 tablespoon dough). Roll in confectioners’ sugar. Place on
greased cookie sheet. Bake in 300 degree oven for 18 to 20 minutes. Makes
3 dozen.

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Cobb Salad Sandwich

Recipe By : Newsday
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 piece flat peasant bread or
one large flour tortilla
grilled, sliced chicken breast
2 slices thick slab bacon
1/2 tomato — diced
1/2 avocado — thinly sliced
romaine lettuce — chopped
iceberg lettuce — chopped
4 thin slices red onion
2 tablespoons chunky blue-cheese dressing

Layer ingredients in the middle of bread or tortilla. Roll tightly and
slice on bias. Makes on large sandwich.

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Banana Daiquiri

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole banana — cut-up
1 1/2 ounces Light rum
1 1/2 ounces Banana liqueur
1 tablespoon Lemon juice
2 teaspoons Superfine sugar
6 Ice cubes
2 slices Banana

Place banana, rum, banana liqueur, lemon juice, sugar and ice cubes in
food processor or blender. Process until ice is crushed and banana is
smooth.
Pour into 2 stemmed glasses. Garnish each with banana slice.

(C) 1992 The Los Angeles Times

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Title: Chocolate Mint Sticks
Categories: Cookies
Yield: 40 servings

1 x ———–cookie———–
1/2 c Melted butter
2 oz Unsweetened chocolate melted
1/2 c Flour
1 x —–peppermint filling—–
1 tb Heavy cream
1 ts Peppermint extract
1 oz Semi-sweet chocolate
2 Eggs
1 c Sugar
1/2 ts Peppermint extract
1/2 c Ground almonds
2 tb Butter
1 c Confectioners sugar (sifted)
1 x ———-frosting———-
1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan
and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
 2. Prepare filling. In small bowl, thoroughly blend butter and cream.
Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
 3. Prepare frosting. Melt chocolate and butter together in small pan
over
low heat.  4. When filling is completely firm, spread frosting mixture
on
top.  5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4
inch
strips.  from: _Cookiemania_

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MOTHER’S DAY MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 c Oil
1 2/3 c White sugar (or less)
1/3 c Brown sugar
2 c Grated zucchini
3 c Sifted flour
1 t Soda
1/4 ts Baking powder
3 ts Cinnamon
1 t Salt
1/2 c Chopped walnuts

FROM: Indian Valley Elem School, Walnut Creek, CA

Beat eggs until light and foamy; add sugar, oil and
zucchini. Blend well with spoon. Mix dry ingredients
and add to egg mixture; blend well. Add nuts. Put in
greased muffin tins. Bake at 325~ for 20 minutes (or 2
bread loaves for 1 hour).

Makes 18 large muffins.

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