Title: LEMON ICE BOX PIE
Categories: Ww, Desserts, Pies
Yield: 8 servings

-Joyce Burton — PDPP83A

MMMMM—————————CRUST——————————–
16 Graham cracker squares;
-finely crushed
8 ts Margarine; melted

MMMMM————————–FILLING——————————-
2 sm Pkgs. sugar-free vanilla
-pudding
3/4 c Lemon juice; fresh
2 ts Lemon rind; grated
2 sm Pkgs. sugar-free lemon jello

Mix graham crackers and margarine; spread evenly into
9″ pie plate. Bake at 350 for 10-12 minutes. Cool.

Prepare pudding according to package directions. Bring
lemon juice and rind to a boil; dissolve jello in
lemon juice. Add this mixture to pudding and mix well.
Cool. Spoon into crust. Chill.

Each serving = 1 Br., 1 Fat, 1 Milk, 8 opt. cal.

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Our Best BLT Chicken and Pasta Salad

Recipe By : Woman’s Day Magazine/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Chicken
Pasta Tomatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup mayonnaise or salad dressing
1/3 cup water
1 tablespoon bottled barbecue or chili sauce
1 1/2 teaspoons freeze-dried chives, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound skinless boneless chicken breast halves
2 to 3 cups pasta twists (rotini)
6 slices bacon
2 to 3 cups Boston, Romain, iceberg lettuce, torn — in bite-size
pieces
1 large tomato, seeded — coarsely chopped

Mix salad dressing with water, barbecue sauce, vinegar, chives, garlic powder
and pepper in a large salad bowl until blended. Put chicken breast halves in
6 quart pot. Add just enough water to cover. Bring to a boil. reduce heat to
Low and simmer for 8-10 minutes. until chicken is no longer pin in center.
Remove with tongs or a slotted spoon to cutting board to cool . Add enough
water to poaching liquid in pot to cook pasta, total 4 quarts. Bring to a
boil and add pasta. Cook for 9 minutes or until crisp. Drain on paper towel.
Cut in small pieces. Add hot pasta to dressing in salad bowl. Toss to coat.
Cut chicken into bite-size pieces. Add to salad bowl along with bacon,
lettuce and tomatoes. Toss gently to mix. Serve at room teperature or chill.

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NOTES : Excellent Potluck Dish. Can use colored rotini (natural, orange and
green)

Title: Carrot Slaw with Cashews
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

3 c Carrots, shredded 2 tb Lime juice
1 qt Boiling water 1/2 tb Maple syrup
1/2 ea Serrano chili, seeded 2 tb Cashew pieces, toasted
— minced 1 tb Cilantro, chopped

Place carrots in a colander. Pour boiling water over them, drain well.
Combine chili, lime juice maple syrup in a bowl whisk with a fork. Add
carrots, cashews cilantro toss to mix. Serve at room temperature or
chilled.

Yamuna Devi, “Yamuna’s Table”

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Chinese New Years Cookies

Recipe By : Barbara Lull
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
3 ounces Chinese noodles
7 1/2 ounces salted spanish peanuts

Melt chocolate and butterscotch bits over hot water. Add noodles and
peanuts. Drop by spoonful on wax paper. Keep minture hot while
spooning. Chill. Yield about 4 dozen.

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Grandma’s Potato Pone

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

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

1 c White sugar

1 c Cane molasses

1/2 c Butter or margarine,melted

1 c Heavy cream

4 Eggs,well beaten

1/2 c Flour,all-purpose

1/2 ts Salt

1/2 ts Nutmeg

3 c Potatoes,grated raw

3 c Yams

1. Combine all ingredients, adding potatoes or yams last.

2. Turn mixture into greased ovenproof skillet; bake in preheated 350’F.

oven 30 minutes, or until done.

3. When cool, slice as you do cake.

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PORTUGUESE GREEN SOUP

Recipe By :ESSENCE OF EMERIL SHOW #EE2223
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1/4 cup olive oil, — in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and — thinly sliced
2 quarts water
6 ounces chorizo sausage, — thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems — thinly slic
e

In a medium soup pot, heat 3 tablespoons of olive oil, add onions and
garlic and cook for 2 to 3 minutes until they turn glassy, don’t let them
get brown. Add potatoes, and water. Cover and boil gently over medium heat
for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat
is rendered out. Drain and reserve. When the potatoes are tender mash them
with a potato masher right in the pot. Add sausage to the soup, and then
add the kale. Simmer for 5 minutes. Add the remaining olive oil and season.
Ladle into bowls and serve.

Yield: 6- 8 servings

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VERMONT CHEDDAR CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter — unsalted
2 sm Onion — halved, sliced
2 ts Flour — all purpose
2 sm Potatoes — 12 oz, peeled
-diced
1 c Chicken stock
4 c Milk
1/4 ts Celery seed
1/2 ts Dry mustard — English
1/2 ts Paprika, hot — Hungarian
1 1/2 c Cheddar, sharp — grated
-salt freshly ground pepper
Croutons — optional

Melt the butter in large saucepan over medium-low
heat. Add the onion; cook 5 minutes. Sprinkle the
onion with flour and stir in the potatoes, chicken
stock, milk and celery seed. Heat to boiling; reduce
the heat. Cook covered over medium-low heat 25
minutes. Stir the mustard and paprika into the
chowder. Cook, uncovered, 5 minutes. Remove from the
heat, stir in the cheese and season with salt and
pepper to taste. Serve with croutons if desired.

SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip
Stephen Schulz posted by Anne MacLellan

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Title: TOLL HOUSE CHOCO-OAT RAGE
Categories: Desserts, Party, Cookies
Yield: 1 servings

1 c Margarine;softened (2 stick)
1 1/3 c Oats; quick or old fashioned
1/2 c Flour
1 c Brown sugar;light
1/2 c Walnuts; chopped (optional)
2 Eggs
1 ts Vanilla
12 oz Chocolate chips

DIRECTIONS ~——————————————————
~— IN LARGE MIXER BOWL, COMBINE MARGARINE, OATS, FLOUR, BROWN
SUGAR, WALNUTS, EGGS, AND VANILLA. BEAT 3 MINUTES AT MEDIUM SPEED OR
UNTIL MIXTURE IS LIGHT AND CREAMY. STIR IN 1 C CHIPS. SPREAD BATTER
IN 8 IN SQUARE MICROWAVE SAFE BAKING DISH; COVER DISH WITH WAXED
PAPER. COOK ON HIGH 4 MINUTES; ROTATE DISH 1/4 TURN. COOK ON HIGH
POWER 4-5 MINUTES OR UNTIL TOP OF CAKE APPEARS DRY AND BOTTOM OF CAKE
IS AN EVEN
COLOR. SPRINKLE REMAINING 1 CUP CHIPS OVER TOP OF WARM CAKE. LET
SAND 10 MINUTES, THEN SPREAD CHOCOLATE EVENLY OVER CAKE. COOL
DIRECTLY ON
COUNTER TOP. CUT N SERVING PIECES . MAKES 8-10

—–

Title: Lemony Leek Mushroom Soup
Categories: Soups/stews, Appetizers, Jewish, Formatted
Yield: 8 servings

———————————–STOCK———————————–
7 c Water
1 c Onions; chopped
2 ea Leek; green parts only
4 ea Parsley sprigs
1 lg Celery stalk; chopped
2 ea Bouillon cubes, vegetable

————————————SOUP————————————
2 tb Oil, olive
4 lg Leeks; chopped, white only
2 md Turnips; peeled, diced
1 lg Celery stalk; diced
2 ea Bay leaves
1 cn Tomatoes (14.5oz); chopped
12 oz Mushrooms, white; sliced
Juice of 1 lemon
Salt; to taste
Pepper, black; to taste
3 tb Parsley; minced
3 tb Dill; minced
Matzo farfel; optional

Combine all stock ingredients, bring to a boil simmer for 30 minutes.
Let stand till needed then drain befroe using. Heat oil in a soup pot.
Add chopped leeks saute over moderate heat, stirring frequently, til
lthe leeks start to go limp.
Add stock, turnips, celery bay leaves. Bring to a boil, cover simmer
for 10 minutes. Add tomatoes (including their juice) mushrooms, simmer
another 15 to 20 minutes. Season to taste remove from heat. Allow soup
to stand for several hours or cool refrigerate overnight.
Before serving, heat through, add parsley dill. Top each serving with
matzo farfel if desired.reposted by DonW1948@aol.com

—–

Title: Dulce De Mange (Mango Paste)
Categories: Caribbean, Desserts, Ceideburg 2
Yield: 1 servings

Text Only

Dulces (literally sweets) like this one are common all over Latin
America. They are firm, sliceable pastes made from, for example,
quinces or sweet potatoes. Serving a slice of semi-soft cheese with
a similarly- sized slice of dulce is a popular dessert and the
flavours marry exceptionally well. This mango dulce originated in
the Caribbean.

Peel remove the flesh and process enough ripe mangoes to provide 2
cups of mango puree.

Scrape the puree into a saucepan and add 2 cups of white sugar and a
tablespoon of lime juice.

Cook over a medium heat, stirring all the time until the mixture
thickens sufficiently so that you can see the bottom of the saucepan
in the wake of the spoon.

Moisten the inside of a mould++a cake or loaf tin will do++scrape the
dulce into it and leave to cool. When it is cold, turn out. It will
keep very well wrapped in plastic and refrigerated.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald
1/12/93.

Posted by Stephen Ceideberg; February 18 1993.

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