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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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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Sweet Corn Snack

Recipe By : Detroit News 9/3/96
Serving Size : 16 Preparation Time :2:30
Categories : Snacks Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large ears of corn
3 tablespoons sugar
2 teaspoons salt
1/4 cup milk

Cut the kernels from 8 large ears of corn. Combine with 3 tablespoons of
sugar, 2 teaspoons of salt and 1/4 cup milk in a heavy-bottomed saucepan.

Bring to a boil, then lower the heat to simmer and cook for 15 minutes,
stirring frequently. Pour into a shallow, greased baking pan and dry in
oven for 1-1/2 hours at 250^F, stirring occasionally. Corn should be
light brown.

Store in a covered container for snacking. Yield 7-8 cups.

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Chocolate Caramel Cheesecake

Recipe By : Tracy Wisniewski
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Crust—–
1 1/4 Cups Graham Cracker Crumbs
1/4 Cup Melted Butter
—–Filling—–
1 Package Caramels — (14 oz. size)
5 Ounces Evaporated Milk
1 Cup Peanuts — chopped
16 Ounces Cream Cheese
1/2 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
3/4 Cup Semisweet Chocolate — melted

Graham Cracker Crust

Combine graham cracker crumbs and melted butter. Press crumb
mixture evenly on bottom and 1 inch up sides of a 9-inch
springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels
and milk in heavy saucepan. Cook over low
heat until melted, stirring often. Pour over graham cracker crust.
Sprinkle pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed with electric mixer until light and
fluffy. Gradually add sugar, mixing well. Add eggs one at a time,
beating well after each addition. Stir in vanilla and melted chocolate,
beat until blended. Pour over pecan layer.

Bake at 350 for 30 mins. Remove from oven and run knife around
edge of pan to release sides. Let cool to room temperature.

Cover and chill 8 hours.

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Title: Eve’s Miso-Tahini Dip
Categories: Breakfast, Dips
Yield: 4 servings

1/4 c Tahini (sesame seed paste)
3 T Rice wine vinegar
2 T Miso (soy bean paste)
2 T Vegetable stock
2 t Honey
2 t Dark sesame oil
2 t Low-sodium soy sauce
-OR
2 t Tamari

In a food processor or blender, puree the tahini, vinegar, stock,
honey, oil and soy sauce or tamari until smooth.

Spread the dip on whole-grain English muffins (or a brand with oat
bran added).

Serve with fresh fruit.

MMMMM

Title: [THAI] kai tam (simple chicken soup)
Categories: Chicken, Thai, Soup, Chile
Yield: 6 servings

1 sm Chicken (about
-2 pounds)
4 c Stock
1 c Sapparot (pineapple),
-cut into chunks
1 c Phak thong (pumpkin),
-cut into chunks
3 tb Hom daeng (shallots),
-thinly sliced
2 tb Nam manao (lime juice)
2 tb Nam makham piag
-(tamarind juice)
1 tb Prik ki nu daeng haeng
-(dried red chilis),
-crumbled
1 tb Kratiem (garlic), crushed

This is the chicken soup my wife calls “mothers all-purpose sickness cure”
~ I guess mothers the world over are the same, and figure that sending a
sick child to bed with a bowl of chicken soup cures most things – well at
least it cures “plumbum pendulensis academica” (being sick of school).

It is made with a small chicken. Alternatively you could make it from a
couple of chicken legs and a couple of drumsticks.

(simple chicken soup) Method

Prepare the chicken: wash it carefully, then cut off the drumsticks and the
wings, and then with a sharp knife cut down either side of the centre line,
and remove the two breasts. The wings are reserved for other dishes, and
the bones are set aside to make more stock later.

Bring the stock to a boil and add everything except the chicken, and
simmer, covered, for about 10 minutes.

Add the chicken breasts and legs, bring the mixture back to the boil, then
remove from the heat, and allow to stand, covered, for 30 minutes.

Serving Storage

Remove the chicken and place it on a serving platter. Put the soup in a
tureen and serve with a selection of dipping sauces, (and with white rice
if more sustenance is required). Garnish the soup with coriander leaves.
“Col. I.F. Khuntilanont-Philpott”

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Title: MUGGINE IN BIANCO
Categories: Seafood, Jewish
Yield: 6 servings

4 lb Striped bass
1 sm Onion, sliced
1 Carrot, sliced
1 Stalk celery, coarsely
-chopped
1 Lemon sliced
1/4 ts Whole peppercorns
Salt
White pepper
1 c Home made mayonnaise made
-with olive oil

Fish must be absolutely fresh. Clean the fish well
making sure the gills are removed from the head.
Separate the head from the body and remove all bones
from fish. Save head and bones. Place onion, carrot,
celery, one slice lemon and the peppercorns into a
fish poacher. Add the fish filets, the head and the
bones. Add cold water to cover and 1/2 tsp salt.
Simmer, covered, for 10 – 20 minutes or until done.
The fish is done when the eye pops out a little and
the meat flakes. Remove from heat. Carefully pick out
any pieces of meat avoiding bones and vegetables and
arrange inside a fish mold or on an oval serving
plate. Lightly season with salt, white pepper and
lemon juice. Strain the broth and return to the stove.
Let it boil uncovered until the liquid is reduced to
about a cup, then pour it over the fish and
refrigerate until the gelatin is firm. To serve,
unmold and cut in half lengthwise with a sharp knife.
Then cut each half into four or five pieces diagonally
forming a fishbone pattern. Mask the cuts under a
swirl of mayonnaise so the effect looks like a whole
fish. Cut the lemon slices and arrange around the fish
to look like fins.

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