Title: Robb’s Layered Salad with Spicy Peanut Dressing
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 6 servings

———————————–SALAD———————————–
1/2 lb Red potatoes
2 c Cauliflower florets
1 md Carrot, julienned
1/4 lb Green beans, sliced
2 c Green cabbage, shredded
1 c Jicama, julienned

———————————-DRESSING———————————-
1 c Coconut milk
1/3 c Crunchy peanut butter
1 lg Garlic clove, minced
3 tb Indonesian sweet soy sauce
3 tb Fresh lemon juice
1 ea Square inch of lemon zest
2 tb Brown sugar
1 ts Crushed hot red pepper
1/2 ts Salt
2 tb Water
2 ea Scallions, thinly sliced
6 ea Cherry tomatoes

In a medium saucepan of boiling salted water, cook the potatoes until
tender, 12 to 20 minutes, depending on size; drain. When cool enough
to handle, peel and slice.

In another saucepan of boiling salted water, cook the cauliflower
until just tender, about 3 minutes. Remove with a slotted spoon and
rinse under cold water; drain well.

In the same boiling water, repeat this process with the carrot, then
the green beans, and finally the cabbage. (The jicama is not cooked.)

To make the dressing, in a medium saucepan, combine the coconut milk,
peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown
sugar, hot pepper, salt and 2 tablespoons of water. Bring to a boil
over moderate heat, stirring frequently. Reduce the heat to
moderately low and simmer until thickened, about 10 minutes. Keep
warm over very low heat until ready to use.

Arrange the vegetables in layers in a large salad bowl. Scatter the
scallions on top. Garnish with tomatoes. Pour the warm peanut butter
sauce over all. Serve at room temperature.

Recipe by Robb Dabbs

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WHOLE WHEAT DATE NUT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BVRF74B
1 c Water
1 1/2 tb Canola oil
2 tb Honey
1/2 ts Salt
3/4 c Oats (I use quick oats)
3/4 c Whole wheat flour
1 1/2 c Bread flour
1 1/2 ts Yeast
1/2 c Chopped dates
1/2 c Chopped almonds

The dates and almonds can be added at the beep, but I usually add
them at the very beginning for better distribution. We like this
spread with cream cheese, but it’s also good just as it is! I always
keep the machine open at the very beginning kneading and add flour by
the tablespoon as is neaded until it’s no longer sticky. Living in a
high humidity climate sometimes I need to add quite a lot when I
don’t cut down the liquid. Guess I should be keeping an eye on the
humidity before I begin baking! Thanks for your recipe. We used to
live near Lancaster. Rhonda

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Unbelievable Fruit Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Cans mandarin oranges
4 md Cans pineapple tidbits
2 Cup Seedless grapes (washed)
4 sm Hershey candy bars (orig.
Recipe said 5 cent size but
Now use reg. size not mini)
2 Pint Cool whip or whipped cream
2 Pint Sour cream
4 Package Frozen blueberries dry pack
Or use:
4 pints fresh blueberries

Drain canned fruit. Grate chocolate bars and set aside. Combine whipped cream
with sour cream. Fold in fruit and chocolate and serve immediately. Note. All
fruit except blueberries if frozen, can be combined and chilled overnight. You
can then assemble just prior to serving. Makes 6-8 generious servings. This
can also be served as a light dessert. Source: Ester Yoell 1965, from Dottie
Theriault’s collection

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Title: Hot Buttered Cider
Categories: Alcohol, Hot beverag, Apples
Yield: 10 servings

7 c Apple cider OR apple juice
1/3 c Brown sugar; packed
4″ stick cinnamon
1 ts Whole allspice
1 ts Whole cloves
1 Lemon peel; cut into strips
1 1/2 c Rum
Butter or margarine
Thin apple slices

Combine apple cider or apple juice and brown sugar in a large
saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon
peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice
bag to cider mixture. Bring cider mixture to boiling. Reduce heat and
simmer, covered, for 15 minutes. Remove and discard spice bag. Stir
in rum. Pour cider mixture into mugs. Float about 1/2 tsp butter or
margarine on each. Top each serving with one or two thin apple
slices. Makes about 10 (6-oz) servings.

MMMMM

Title: Sweetie Pies (Cookies)
Categories: Cookies, Pies past
Yield: 30 servings

2 oz Emisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 lg Eggs
2 ts Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 ts Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips

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

In a double boiler melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with 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. Scrape down
sides of bowl.

Add the flour, baking soda 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 ball to 1/2 inch thickness.

Bake for 10-12 minutes. Transfer cookies with a
spatula to a cool, flat surface.

Recipe By :

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FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ea Green anaheim chiles
2 md Red bell peppers
2 lg Potatoes, cubed
2 1/2 ts Salt
6 c Stock
1 t Black pepper
3 ea Garlic cloves, chopped
1/4 c Tumbleweed greens, for
— garnish

Roast the chiles and peppers by the Open-Flame Method.
Peel the chiles and peppers, pull off the stems,
remove the seeds and veins, and set aside.
In a medium saucepan, parboil the potatoes in boiling
water with 1 teaspoon of the salt until tender.
Puree the green chiles and then the red peppers
separately in a food processor until smooth. Mix the
purees together, add the potatoes and stock, and
process in 2-cup batches for another minute, or until
smooth. Add the remaining salt, the pepper, and garlic
and process again. Press the puree through a fine
sieve. Heat the puree in a saucepan. Serve hot,
garnished with tumbleweed greens.

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GREEK PASTA SALAD WITH SHRIMP OLIVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Tomatoes, chopped
1 lg Red bell pepper, chopped
1/4 lb Feta cheese, crumbled
2 tb Dry white wine
1 tb Thyme
6 Green onions,chopped
1/2 c Olive oil
3 lg Garlic cloves,minced
1/2 c Kalamata olives, chopped
1/4 c Lemon juice
3/4 lb Pasta, cooked
3/4 lb Bay shrimp, cooked

Mix first 10 ingredients in large bowl. Add pasta and
shrimp and toss to blend. Season to taste with salt
and pepper. Submitted By NPXE12B@PRODIGY.COM (REBEKAH
BURDETT) On THU, 6 JUL 1995 022324 GMT

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BREAKFAST SHAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Snacks Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Pineapple chunks in
-unsweetened juice
1 md Banana, peeled, cut into
-chunks
1 1/2 c Skim milk
1/4 ts Vanilla extract

Info: posted by Perry Lowell, April 1993 from Good
Food magazine, March 1986

Pineapple Shake: makes 4 servings

Drain pineapple, reserving 3/4 cup juice. Measure 1/2
cup pineapple chunks and save remainder for other use.
Place all ingredients in blender and process until
smooth. Pour into glasses.

Nutrition Information per Serving: 85
calories 3 g protein 16 g carbohydrate 1 g fat
(11% of calories) 48 mg sodium

Orange Shake: makes 2 servings

1 cup orange juice, preferably freshly squeezed 1/2
cup skim milk 1 teaspoon sugar 1/4 teaspoon vanilla
extract

Place all ingredients in a blender and process until
smooth. Pour into glasses.

Nutrition Information per Serving: 93 calories
3 g protein 18 g carbohydrate 1 g fat (10% of
calories) 33 mg sodium

Strawberry-Banana Shake: makes two servings

1/2 cup frozen unsweetened strawberries 1/2 medium
banana, peeled, cut into chunks 1/2 cup orange juice,
preferably freshly squeezed 3 Tablespoons plain
low-fat yogurt

Place all ingredients in a blender and process until
smooth. Pour into glasses.

Nutrition Information per Serving: 85 calories
2 g protein 17 g carbohydrate 1 g fat (11% of
calories) 16 mg sodium

Raspberry-Peach Shake: makes 4 servings

10 ounces frozen raspberries in light syrup 1 cup
canned peach nectar 1/2 cup buttermilk 1 Tablespoon
honey

Place all ingredients in blender and process until
smooth. Pour into glasses.

Nutrition Information per Serving: 109 calories
2 g protein 23 g carbohydrate 4 g fat 37 mg sodium

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Linguine with Herbed Shrimp

Recipe By : Nathalie Dupree Cooks for Family and Friends

Serving Size : 2 Preparation Time :0:00
Categories : Pasta Seafood
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried linguine or spaghetti
3 tablespoons butter
3 tablespoons olive oil
1 pound large shrimp — peeled and deveined
1 garlic clove — chopped
1/3 cup freshly grated imported Parmesan cheese
1/4 cup finely chopped fresh oregano — thyme, basil and/=
or
parsley
salt
freshly ground black pepper

Boil the pasta in a large pot of salted water for 8 or 9 minutes; drain.
In a large skillet, heat the butter and olive oil. Add the shrimp and
garlic; cook until shrimp turn opaque or pink. Turn and cook the second
side. Combine the hot cooked pasta, shrimp mixture, Parmesan, and herbs.=

Add salt and pepper to taste. Serve hot. May be made ahead and reheated
=2E

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Per serving: 577 Calories; 41g Fat (65% calories from fat); 47g Protein;
3g Carbohydrate; 397mg Cholesterol; 511mg Sodium

Title: Apricot Raisin Cookies
Categories: Cookies
Yield: 72 servings

1 c Seedless raisins
1 c Dried apricots; minced
3/4 c Shortening
1/4 c Margarine
1 3/4 c Sugar
2 Eggs
1 ts Vanilla extract
3 1/2 c All-purpose flour
1 ts Double-acting baking powder
1 ts Baking soda
3/4 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 c Pecans; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Cut the dried apricots into very small pieces; combine with the
raisins and 1 cup water in a saucepan with lid. Bring to a boil and
simmer, covered, for 3-4 minutes. Remove from heat, leave covered and
allow to cool. Do not drain.
2. In a mixing bowl, cream the shortening and margarine; add sugar
gradually. Add the slightly beaten eggs and vanilla.
3. Combine all the dry ingredients. Slowly add to egg mixture and
blend thoroughly. Stir in the raisins, apricots and nuts. Drop by
teaspoonfuls on greased cookie sheets, 2 inches apart.
4. Bake in preheated 350-degree oven 12-14 minutes. Remove from
cookie sheets and let cool on wire racks.

Yield: about 6 dozen.

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