Title: MRS. FIELD’S SWEETIE PIES
Categories: Chocolate, Cookies, Mrs.fields
Yield: 6 servings

2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate
-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate
-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips

From: Mrs. Fields Cookie Cookbook Posted by: Donna
Ransdell

Preheat oven to 375F. Line cookie sheets with waxed
paper.

In a double boiler, melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with a wooden spoon or wire whisk until creamy and
smooth. Pour melted chocolate into a large bowl. Add
butter and beat with electric mixer at medium speed
until thoroughly combined. Add the sugar, eggs and
vanilla. Beat on medium speed until well blended.
Scape down the sides of the bowl. Add the flour and
the three types of chocolate chips. Mix at low speed
just until combined. Chips should be distributed
equally throughout the dough.

Roll a heaping tablespoon of dough into a ball, about
1 1/2 inches in diameter. Place dough balls onto
paper-lined pans, 2 inches apart. With the palm of
your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a
cool, flat surface like your countertop.

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Cheesy Chicken Chowder*

Recipe By : Hazel Fritchie
Serving Size : 6 Preparation Time :0:00
Categories : Soups Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups chicken broth
2 Cups diced peeled potatoes
1 Cup diced carrots
1 Cup diced celery
1/2 Cup diced onion
1 1/2 Teaspoons salt
1/4 Teaspoon pepper
1/4 Cup butter`
1/3 cup all-purpose flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
2 cups diced cooked chicken

In a 4-qt saucepan, bring chicken broth to a boil. Reduce heat; add
potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15
minutes or until vegetables are tender. Meanwhile, melt butter in a medium
saucepan; add flour and mix well. Gradually stir in milk; cook over low heat
until slightly thickened. Stir in cheese and cook until melted; add to broth
along with chicken. Cook and stir over low heat until heated through.

YIELD: 6-8 servings

– – – – – – – – – – – – – – – – – –

Title: Tortellini Meat Filling
Categories: Pasta, Veal, Pork
Yield: 1 servings

4 lb Cooked veal, pork or chicken
1/4 c Olive oil
2 md Onions; roughly diced
2 tb Finely minced garlic
2 tb Chopped fresh oregano leaves
-=OR=-
1 tb -Dried oregano
1 ts Ground coriander
1/4 c Flour
1 c All-purpose broth
-OR low-sodium chicken broth
1/2 ts Ground black pepper
1/2 ts Salt; or as desired

DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry
pan over medium heat. Add onion, garlic, oregano and coriander and cook,
stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and
cook, stirring, until the mixture thickens and bubbles. Add the salt and
pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in
the refrigerator to cool. Stuffing can be stored, covered, in the
refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing
in airtight freezer bags or containers, label and place in freezer for up
to 3 months.

Makes 6 Cups Filling

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Date: Sun, 17 Jul 94 16:50:05 EDT
From: MaryTCJr@aol.com

I’m finally posting a recipe. This is our family’s favorite cake — we found
the recipe on a box of raisins, I think, in the 1950’s. It used to call for
1/2 cup of oil, but by increasing the applesauce it no longer needs it.
Also, I’m posting the measurement of white flour the original recipe
included. I have experimented with different ratios of whole wheat to white
flour — depending on your tastes, you can do the same. Another variation I
might try in the future is to use a little molasses and cut down on the
sugar. It’s very versatile, easy, and fool-proof.

Applesauce cake

2 cups flour
1 cup sugar
1 tablespoon cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons powdered unsweetened chocolate (use less if
you wish or leave it out entirely for more of a spice cake)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon mace
20 ounces unsweetened applesauce
1/2 cup raisins

Mix dry ingredients together, then add the applesauce and stir. Bake at 325
degrees for 45-60 minutes, depending on the size of pan you use. (More for
smaller, deeper pans, less for 9 x 13 pans.) It’s done when a toothpick can
be inserted and pulled out clean.

The cake is so rich I don’t put frosting on it; my mother used to sprinkle
powdered sugar on top to give it a nice look.

Title: Dissolving Bath Oil
Categories: Hints/info
Yield: 1 Servings

1/4 c Sweet almond oil
24 dr Fragrance oil concentrate
2 T Gum arabic
2 c Distilled water

The gum arabic acts to blend oil and water so it doesn’t separate in
the tub.
From: dansch@haven.Ios.Com (Dan Schambedate: 96-07-12 18:53:32 Edt

MMMMM

Title: Gary’s Chocolate Cream Pie
Categories: Desserts, Pies
Yield: 8 servings

1 Pie shell, 9″ or 10″ 1 ts Vanilla extract
2 Chocolate Pudding (double 3 tb Confectioner’s
Sugar
-recipe) Chocolate shavings
(semi-sw
1 pt Whipping Cream

Make a double batch of Gary’s Chocolate Pudding increasing the
cornstarch to about 4 1/2 tb per batch (8-10 total). Chill
thoroughly. This pudding will be extremely thick.

Make or purchase your favorite pie shell. I personally like the
good
old fashioned, plain pie shell. My family seems to prefer a cookie
type of shell. If you make your own, you must pre-bake it as this
pie requires NO BAKING.

Whip cream with confectioner’s sugar and vanilla extract until thick
and fluffy. Take 1/2 of the whipped cream and add to the chocolate
pudding. Because the pudding is so thick, you will probably want to
use an electric mixer for this task. Mix until all of the whipped
cream is thoroughly incorporated.

Fill pie shell with the pudding-whipped cream mixture. Place
remaining whipped cream into a piping bag and pipe onto top of pie.
Shave bittersweet chocolate on top as garnish.

Cover pie and place into refrigerator for 2-3 hours to allow the
cornstarch that is in the confectioner’s sugar to set.

Gary Fackenthall

MMMMM

Baked Apple Rings

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Baking Apples (ex. Rome)
1/2 cup Brown Sugar
1/2 teaspoon Powdered Cloves
1/2 teaspoon Cinnamon
1/2 cup Honey
1/2 cup Water

Preheat oven to 400 deg F.
Core and slice apples into 1/2″ rings. place in shallow baking dish. In
saucepan, combine and heat remaining ingredients. Pour over apples and bake
15 minutes or until tender, turning to baste once or twice. Variation: Very
good with red-hot candies put in the center of each ring.

– – – – – – – – – – – – – – – – – –

Title: Freezer Slaw
Categories: Diabetic, Vegetables, Salads
Yield: 4 servings

1 qt Cabbage; shred or chop 1/3 c Water
1 c Green pepper; shred or chop 1 c Vinegar
2 c Cold water 2 TBSP salt 1 ts Mustard seed
Sugar sub = 1 cup sugar 3 c Celery; chopped

Soak chopped cabbage, green peppers in the salt and water for l/2
hour. In the meantime, combine sugar substitute, water, vinegar.
Bring to boil and boil for l minute. Remove from heat and add mustard
seed. Drain cabbage and peppers. Add celery. Pour vinegar mixture
over all and mix well. Can be frozen until needed. Keeps well in the
refrigerator also.

MMMMM

Corn, Sausage and Bell Pepper Chowder

Recipe By : Parkway 600, Kansas City, MO
Serving Size : 4 Preparation Time :1:30
Categories : Do Ahead Entree
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsp saute butter, Mrs. Bateman’s Butterlike (tm
1 1/2 c onion — chopped
1 ea red bell pepper — seeded and chopped
1/2 ea green bell pepper — seeded and chopped
1 1/2 tsp garlic — chopped
2 c chicken broth
1 lb red potatoes — cut into 1″ cubes
1/4 tsp white pepper — ground
1/4 tsp cumin — ground
3 1/2 c frozen corn — thawed
1/3 c skim milk — (or more)
1/3 c light cream

Melt butter in a heavy large Dutch oven over medium-high heat. Add
onion, both bell peppers and garlic and saute until peppers are tender,
about 15 minutes. Add broth, potatoes, pepper and cumin. Bring to a
boil. Reduce heat and simmer until potatoes are tender, about 30
minutes.

Puree half of corn in food processor. Add pureed corn, remaining corn,
sausage, 1/3 cup milk and cream to chowder. Simmer until flavors are
blended, about 20 minutes. Season chowder to taste with salt and more
white pepper, if desired.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium
heat, stirring frequently and thinning with more milk if necessary.

Revised to reduce fat by Linda Shogren, 5/97

– – – – – – – – – – – – – – – – – –

Title: Wild Rice Hazelnut Salad
Categories: Salads
Yield: 6 servings

3/4 c Wild rice
1/2 ts Salt
1/2 c Hazelnuts
5 tb Currants
1 lg Orange, juice only
Citrus Vinaigrette
– with Hazelnut Oil
– (See RECIPE)
1 sm Fennel bulb
– cut into small squares
1 Crisp apple
Freshly ground black pepper
Salt

PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a
half hour, then drain. Add 4 cups fresh water and salt, and bring to
a boil. Cook, covered, at a simmer until the grains are swollen and
tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice
into a colander and let it drain briefly. While the rice is cooking,
toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell
toasty. Let them cool a few minutes; then rub them in a small kitchen
towel to remove most of the skins. Don’t worry about any flecks of
skins that won’t come off. Roughly chop the hazelnuts, leaving the
pieces fairly large. Rinse the currants in warm water and squeeze
them dry; then cover them with the orange juice and let them soak
until needed. Prepare the vinaigrette. Add the soaked currants and
the fennel to the warm rice, and toss with the dressing. Just before
serving, cut the apple into small pieces, add it to the rice, along
with the hazelnuts, and toss. Season with freshly ground black
pepper, and additional salt, if needed, and serve.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM