Title: Chocolate-Covered Pecan Fingers
Categories: Cookies
Yield: 14 servings

3/4 c Powdered sugar
1/3 c Shortening
1/3 c Margarine or butter;
-softened
1 1/2 c All-purpose flour
1/2 ts Salt
2 Eggs
1 c Packed brown sugar
1 c Chopped pecans
2 tb All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Vanilla
1 pk Semisweet; (6 ozs)
Chocolate chips
Powdered sugar

Recipe by: Betty Crocker’s Microwave
1. Mix powdered sugar, shortening and margarine in large bowl thoroughly.
Stir in 1-1/2 cups flour and 1/2 teaspoon salt. Press mixture firmly in
rectangular dish, 11 X 7 X 1-1/2 inches. Microwave uncovered on high 4 to
6 minutes, rotating dish 1/4 turn after 2 minutes, until no longer doughy.
2. Mix remaining ingredients; spread over hot layer. Microwave uncovered 6
minutes, rotating dish 1/4 turn after 3 minutes. Immediately sprinkle warm
bars with chocolate chips. Microwave uncovered about 1 minute or until
chocolate is melted; spread over bars. Cool completely. Sprinkle with
powdered sugar. Cut into about 3 X 1-inch bars. 28 BARS; 180 CALORIES PER
BAR.

—–

Title: PEANUT BUTTER AND JELLY TAMALES
Categories: Vegetarian, Vegan, Desserts, Tex-mex
Yield: 9 servings

1 Basic masa dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 c Jam, fruit-sweetened
1 c Peanut butter, unsweetened

To make filling:

Mix jam and peanut butter.

Fill and cook tamales according to “Tamales: Basic
Procedure.”

Per serving (2 tamales): 554 cal; 8 g prot; 267 mg
sod; 89 g carb; 17 g fat; 0 mg chol; 19 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

—–

Title: SUBSTITUTES FOR ALCOHOL IN COOKING
Categories: Info/tips
Yield: 1 servings

For 1 cup of wine, try 7/8 cup chicken stock for savory dishes or fruit
juice for desserts and the remaining 1/8 cup lemon juice or vinegar. OR
try tomato juice and add some fresh herbs.

For 1-2 Tbsp. dry wine substitute lemon juice or vinegar eg. for dips.

For Amaretto, try 1/2 tsp almond extract for each 1/4 cup liqueur. Add
extract gradually and taste as you go along.

For orange liqueur such as Grand Marnier use equivalent amount of frozen
orange juice plus a little orange rind.

For coffee liqueur, use coffee made with 4-6 times the amount of coffee
you normally use or double-strength espresso.

Other fruit liqueurs, use the syrup from canned fruit (reduced by
boiling).

Rum – try small amount of rum extract or vanilla.

—–

Title: Sweet Pickled Carrots
Categories: Pickles, Vegetables, Gifts
Yield: 3 servings

2 lb Carrots; peeled
1 c Sugar
2 c Vinegar
1 1/2 c Water
1 ts Salt
1 Cinnamon stick
1 tb Mixed pickling spice

Serve these sweet-and-sour nibbles as cocktail food or give jars of
them to friends.

Cook carrots in boiling water until crisp-tender. Drain. Cut carrots
into 3-inch-long sticks and pack upright in small hot sterilized
jars. Combine sugar, vinegar, water and salt in saucepan. Tie
cinnamon stick and pickling spice in cheesecloth bag and add to
vinegar mixture. Boil 5 to 8 minutes. Fill jars with boiling syrup,
leaving 1/2-inch head space. Adjust lids and process in boiling water
bath 30 minutes.

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

MMMMM

CANADIAN CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Soups
Cheese/eggs Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato, finely chopped
1 lg Onion, finely chopped
1/4 c Carrots, thinly sliced
1/4 c Finely chopped celery
1 c Water
2 c Chicken consomm‚ or
2 c Chicken broth
1 c Grated sharp Cheddar cheese
1/2 c Half and half
2 T Chopped parsley

1. In a deep, 3-quart, heat-resistant, non-metallic casserole
place 1 cup water, potatoes, onion, carrots and celery. Heat,
covered, in Microwave Oven 8 minutes or until vegetables are
tender.
2. Add remaining ingredients, except parsley, and heat, covered,
5 minutes or until soup bubbles and cheese has melted. Stir
occasionally.
3. Serve garnished with chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: LOVE ‘EM AND LEAF ‘EM (FGGT98B)
Categories: Salads
Yield: 4 servings

MMMMM—————–COMBINE AND MIX THOROUGHLY———————-
2/3 c Mayonnaise
2 tb Vegetable oil
2 tb Honey
2 tb Half and half
1 tb Prepared mustard
1 1/2 tb Fresh lemon juice
1/8 ts Dry mustard
1 tb Parsley; chopped

MMMMM—————-OPTIONAL INGREDIENTS TO ADD———————
1/8 ts Curry
1 Green onion; chopped
1/2 ts Celery seeds
1/2 ts Poppy seeds
1/2 ts Sesame seeds
2 tb Raisins
2 tb Nuts, slivered almonds, etc
2 ts Capers
2 ts Black olives; chopped

NOTE: You can garnish the greens to reflect your own intentions by
combining common ingredients in an unusual way. A creative
arrangement of olives and carrots could be mildly fliratious–or
boldly suggestive, depending on how you slice them! Compose your
salad to best express your desires, but keep it simple and make your
own dressing, if possible. This recipe is a basic honey-lemon
dressing whose variety is almost endless. Source: Cooking In The
Nude–Quickies, c1984

MMMMM

Title: Hungarian Goulash Soup
Categories: Soups/stews, Beef, Hungarian
Yield: 10 servings

4 x Med Onions, peeled chopped 1 1/2 ts Dried Marjoram
2 x Lg cloves Garlic, crushed 1 ts Minced Lemon peel
1/2 c Shortening or salad oil 8 c Water
3 1/2 tb Paprika (Hungarian) 2 ts Salt
3 lb Lean Beef Chuck (1″ cubes) 1/2 ts Pepper
2 x Lg Tomatoes, peeled choppe 4 x Med Potatoes, peeled
cubed
2 ts Caraway seeds

Cut chuck into 1″ cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add
potatoes and continue to cook about 20 minutes longer, until potatoes are
tender.
Serves 10.

—–

CRISP PASTA AND GOAT CHEESE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Wonton skins
Corn oil, for frying
4 oz Goat cheese
1 oz Cream cheese
1 oz (about 2 Tbsps) sour cream
1 tb Chives, chopped
1 tb Fresh parsley
1/2 ts Fresh thyme leaves
1 t Garlic, chopped
1 t Shallots, chopped
Black pepper, freshly
Ground
4 Hearts of palm, cut into
1/4-in slices
16 Cherry tomatoes or yellow
Teardrop tomatoes
—–SALAD DRESSING—–
2 tb Dijon mustard
1/2 ts Garlic, chopped
1 t Salt
1/3 ts White pepper
1 tb Red wine vinegar
5 tb Olive oil, extra virgin
—–SALAD MIX—–
1 Head Boston lettuce
1 1/4 Head red tip lettuce
1 Belgian endive
1/2 Head radicchio

In a pan in hot corn oil, deep-fry the wonton skins, one at a time until
crisp, about 15 seconds per side (do not allow oil to smoke). Set aside.
In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream,
chives, parsley, thyme, garlic, and shallots. Season to taste with the
freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric
blender, place the mustard, garlic, salt, pepper, and vinegar. With blender
running, slowly add the olive oil in a thin, steady stream until mixture is
thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE:
Separate the lettuce leaves; then tear each leaf into bite-size pieces. In
a large bowl, toss the lettuce and dressing, using just enough of dressing
to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD:
Spread over one side of each deep-fried wonton skin some of the goat cheese
mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the
lettuce pieces on the wonton. Top with a second wonton, cheese-side down.
Some of the lettuce will spread out onto the plate. Garnish each salad with
heart of palm slices and cherry/yellow teardrop tomato halves drizzled with
the remaining salad dressing. Makes 4 salads.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

– – – – – – – – – – – – – – – – – –

Achiote Marinated Shrimp Salad

Recipe By : Cooking Live Show #CL8902
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
achiote paste:
3 tablespoons ginger
1 tablespoon garlic
2 tablespoons shallots
2 tablespoons ancho chili powder
3 tablespoons almonds — slivered
1 red pepper — chopped
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
2 tablespoons ground annatto seeds
2 tablespoons lime juice
1/4 cup olive oil — plus 2
— tablespoons,
— divided
1 pound (21 to 25 pieces) shrimp — deveined and
— shells reserved
— (for stock)
stock:
reserved shrimp shells
1/4 cup white wine
1/4 cup diced onion
1 tomato — diced
1 quart water
1 head frisee
2 bunches mache
1 bunch scallions — sliced on
— diagonal, some
— reserved for
— garnish
2 oranges — supremed
1/2 cup toasted almonds

For the paste: In a blender or food processor, puree first 9
ingredients and then slowly add the lemon juice and 1/4 cup oil.

For stock: Heat a heavy bottomed pot, when smoking add shrimp shells
and cook, stirring for 6 to 8 minutes or until shells are toasted. Add
wine and reduce by half. Add onion, tomato, and water bring just to a
boil and then reduce to a simmer. Simmer slowly for 45 minutes and
strain.

Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons
achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to
coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5
minutes or until the shrimp are no longer translucent. Set aside in a
bowl. Repeat process for other half.

Assembly: Place the mache and frisee divided among 6 plates. In a
medium size bowl, toss the shrimp with the orange sections, and
scallions. Divide shrimp among plates. Top with scallions and toasted
almonds. Shrimp can be served hot or cold.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

SINIGANG NA BABOY (Pork in Sour Broth)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Pork riblets or pork ribs,
-country style,cut to pieces
5 c Water
4 md Tomatoes, sliced
1 md Onion, sliced
1 1/2 ts Salt
1 md Icicle radish, cut into
-1″ pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach (or cabbage,
-mustard greens or
-watercress)
5 md Sampaloc (tamarind)
-[available as powdered pkg]

1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.

2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.

3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
10 minutes.

4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
cooking spinach.

Variations: Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.

Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –