Title: Tamale Pie
Categories: Meats Main dish Londontowne
Servings: 4

2 ea Onions, chopped 1 ea Clove garlic, minced
1/4 c Olive oil 1 lb Lean ground meat
1 c Canned tomatos, chopd/draind 1 cn Tamales cut in 1″ chunks
1 cn Corn niblets 1 cn Olives, sm, chopped/sliced
1 T Chili powder (more to taste) 1/2 t Salt
1/2 t Pepper 1/2 lb Sharp cheddar cheese,
grated

Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground
meat and brown, but do not break up too much. Remove excess fat and liquid
from skillet. Return onions and garlic to pan. Add remaining ingredients
and nix together. Transfer to a casserole dish. Top with about 1/2 pound
grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
Casserole may be frozen. Bring to room temperature and bake as directed
but slightly longer.

Mrs. Donald K. Dement

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Title: STEAMED PRAWNS WITH BLACK BEANS (SEE JUP JING
Categories: Chinese, Seafood
Yield: 4 servings

3/4 lb Raw prawns
1 1/4 tb Black beans
1 Clove garlic, chopped
1 Green onion, chopped
1 tb Oil
1/2 ts Salt
1 ts Oil
1 1/2 ts Thin soy sauce
1 ts White wine
1 ts Oyster sauce

Prepare the prawns by cutting off whiskers, cutting
along the top of the shell, and deveining them. Leave
the shells on the prawns because this keeps the prawns
more tender, tasty and plump. Wash, drain and put
prawns in a pie pan so as to be ready for steaming.

Wash black beans two times and mash into a paste; then
add the chopped garlic.

Combine remaining ingredients, EXCEPT the oil.

Pour mixture over prawns; then, pour oil on top.

Cover and steam 10 minutes. Serve over rice.

SOURCE: Chopstick, Cleaver and Wok.

—–

Title: Homemade Frozen Pops
Categories: Snacks, Kids
Servings: 18

1 Kool Aid, unsweetened, pack.
1 Jelly Powder, package
3/4 c Granulated Sugar
2 c Boiling Water
2 c Cold Water

Servings: 18

In a 2-quart glass measure, combine the Kool Aid, jelly powder and sugar.
Add hot water and stir until sugar is dissolved. Stir in cold water. Pour
into pop molds and freeze. Makes about 18.

From The Gazette, 91/07/24.

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Title: HEAVEN AND HELL (GANACHE)
Categories: Cakes
Yield: 16 servings

Ganache
2 lb Milk chocolate, chopped
2 c Cream

In a saucepan over medium heat, bring the cream to a boil and stir in the
chocolate. Removed from heat, cover pan and let the chocolate melt.
Whisk to combine thoroughly, then let cook to room temperature.

Optional garnish:

Raspberry sauce; Puree frozen raspberries, strain through a sieve.
Sweeten to taste with sugar. Drizzled raspberry sauce, propped up with
chucks of swirled chocolate.

chocolate pieces. Melt milk chocolate and white chocolate. Spread milk
chocolate in cookie sheet lined with wax paper. Scatter spoonfuls of
white chocolate around the dark, then create swirls with a toothpick.
Allow to cool, then break into pieces.

Note this cake picks up refrigerator odor easily, so wrap or cover it well.
Any leftover cake may be forzen, tightly wrapped, for up to a month.

—–

Banana French Toast/WW

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast French Toast
Hand Made

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons Plain nonfat yogurt
1/4 teaspoon Vanilla extract
Sugar substitute to equal 1 — ts
1/2 cup Egg substitute
4 slices Reduced-calorie white bread
1 medium Banana — sliced
1/4 cup Red.-cal. maple-flavored — syrup

1. In small bowl, whisk together yogurt, vanilla, and sugar
substitute. Set aside. 2. Pour egg substitute into shallow bowl; dip
bread in egg substitute, coating both sides and absorbing all liquid. 3.
Spray large nonstick skillet with nonstick cooking spray; over medium
heat, cook bread until browned on both sides. Remove to heated platter,
cover, and keep warm. In same skillet, quickly cook banana slices until
golden on each side. 4. Place 2 slices bread on each serving plate; top
evenly with yogurt mixture, banana slices, and syrup. Each serving (2
slices) provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional
calories. Per serving: 239 calories, 12 g protein, 2 g fat, 48 g
carbohydrate, 150 mg calcium, 385 mg sodium, 1 mg cholesterol, 2 g dietary

fiber.
Source: “Weight Watchers Favorite Homestyle Recipes.”

– – – – – – – – – – – – – – – – – –

GARDEN CALZONES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 md Onion — finely chopped
1 bn Broccoli — trimmed, finely
-chopped
2 c Mushrooms — coarsely chopped
1 md Red bell pepper — seeded and
-chopped
2 Garlic cloves — minced
10 oz Spinach — well washed, stems
-removed and leaves coarsely
-chopped
1/2 c Fresh basil — chopped
1 Recipe pizza dough (see
-recipe)
1 c Tofu “Cheese” Sauce (see
-recipe)

In a large skillet, heat the olive oil over medium
heat. Add the onion, broccoli, mushrooms, red pepper,
and garlic and cook until the onion is softened, about
5 minutes. Add the spinach, cover and cook until the
spinach is wilted, about 2 minutes. Remove the lid and
cook until the excess liquid has evaporated, about 3
minutes. Stir in the basil and Tofu “Cheese” Sauce.

Preheat the oven to 350 degrees. Lightly oil a baking
sheet and dust with cornmeal.

Flour your hands and a rolling pin. Turn the pizza
dough out onto a floured work surface andpunch down.
Divide the dough into four pieces and shape each one
into a ball. Roll each ball into a 10-inch circle,
about 1/8 inch thick.

Divide the vegetable filling evenly among the dough
circles, placing it in the center of each dough
circle. Fold the dough circles in half over the
filling. Roll up the edges to form a 1-inch-thick
border on each calzone, and flute. Carefully transfer
the calzones to the baking sheet.

Bake until lightly browned, 20 to 30 minutes.
Servehot or at room temperature.

From DEEANNE’s recipe files

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Spiced Cocoa Doughnuts

Recipe By : The Bountiful Bread Basket–1996
Serving Size : 24 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
2 1/4 cups all-purpose flour
1/2 cup Hershey’s cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
3/4 cup granulated sugar
1 1/2 tablespoons butter — softened
1 egg
1/2 cup milk
1/4 cup powdered sugar
dash ground cinnamon

In medium bowl, stir together flour, cocoa, baking powder,
baking soda, 1/4 teaspoon cinnamon, mace and salt. In large
bowl, beat sugar and butter until creamy. Add egg; beat
well. Add flour mixture alternately with milk, mixing until
well blended; shape into ball.

On lightly floured surface, roll dough to 1/4-inch
thickness. With floured 2 1/2-inch doughnut cutter, cut
into rings. Reroll dough as necessary. Fry two or three
doughnuts at a time in deep hot fat (375) about 30 seconds,
turning once with slotted spoon. Drain on paper towels.
Repeat.

Stir together powdered sugar and dash cinnamon; sprinkle
over tops of warm doughnuts.

– – – – – – – – – – – – – – – – – –

Title: Chili Cheese Burgers
Categories: Cheese, Hamburgers, Main dish, Meats, Spice
Yield: 6 servings

1 1/2 lb Ground Beef
1 ts Chili Powder
3/4 ts Salt
1/4 ts Pepper
6 ea Cheddar Cheese Slices; *
1/4 c Onion; Finely Chopped, 1 sm.
1 ts Worcestershire Sauce
1/4 ts Garlic Salt
1/4 ts Red Pepper Sauce
2 tb Green Chiles; Canned,Chopped
1 ds Cayenne Red Pepper

* Each cheese slice should be 2 X 2-inches. Mix all
the ingredients together except the cheese slices and
chiles. Shape the mixture into 12 thin patties, each
about 3 1/2-inches in diameter. Place 1 cheese slice
and 1 tsp of the chiles on each of 6 patties. Top with
the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached,
about 10 to 15 minutes.

—–

BELGIAN ENDIVE AND HAM AU GRATIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Cheese/Eggs
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sm Head belgian endive
Squeeze lemon juice
Seasoning
8 Thin slices cooked ham
SAUCE
2 tb Butter or margarine
1/4 c Flour
1 1/4 c Milk
1/2 c To 3/4 c grated cheddar or
-gruyere cheese
TOPPING
1/2 c To 3/4 c fresh soft bread
-crumbs
1/4 c Grated cheddar or gruyere
-cheese
2 Tomatoes

Trim the bottom of the endive heads and remove the outer leaves if
necessary. Cook in boiling salted water with a squeeze of lemon juice for
about 15 minutes until JUST tender. Drain well and wrap each head of endive
in a slice of ham, then put into the baking dish. Prepare the sauce while
the endive is cooking. To make this, heat the butter in a saucepan. Remove
from heat, stir in the flour, return to the heat and cook for several
minutes. Remove from heat and blend in the milk. Stir over a low heat
until thickened, add seasoning and 3 tbsp of the endive stock. Add the
cheese to the sauce, pour over the ham and endived. Top with crumbs and
cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE:
As soon as cooked. This also make a good hors d’oeuvre for 8. Serves 4.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

– – – – – – – – – – – – – – – – – –

Title: PLINY’S PEAR BUTTER
Categories: Pickles, Butters
Yield: 2 servings

12 Pears, peeled, cored, and
Minced
2 c Sweet wine
2 c Water
3 oz Honey

1) Combine all ingredients in a saucepan, bring to a boil, and
simmer for 30 minutes to 1 hour, until all the liquid has disappeared.

2) Let cool, and transfer into a jar. Add a little more honey if
you desire a sweeter taste.

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