Title: MAPLE BREAD PUDDING
Categories: Desserts
Yield: 4 servings

3/4 c Maple syrup
3 ea Slices bread without crusts
1 T Butter
1/2 c Nutmeats or raisins
1 t Lemon juice
2 ea Eggs
2 c Milk
1/4 t Salt
1/4 t Vanilla

Pour maple syrup in top of double boiler. Butter each slice of bread
and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat
together eggs, milk, salt and vanilla and pour over bread mixture. Do
not stir. Set over gently boiling water. Cook 1 hour. This makes its
own sauce. Spoon it over each serving.
By Bill and Tina Schneider
From Maple Dessert Recipes by Massachusetts Maple Syrup
Producers Association P.O. Box 377 Ashfield, MA 01330

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Title: Fettucine With Low-Fat Alfredo Sauce
Categories: italian, pasta
Yield: 1 servings

1 c ricotta cheese — at room
1 temperature
3 tb milk
1/4 c parmesan cheese — freshly
1 grated *
1/2 lb fettucine
2 tb unsalted butter
1/4 c parsley — minced
1 salt and pepper

* Plus extra for topping.

Heat serving plates in warm oven while cooking pasta.

Put ricotta, milk, and parmesan in blender and blend until creamy.
When pasta is done, drain and add butter to it. Add ricotta mixture,
parsley, salt and pepper. Serve with additional grated parmesan.

Recipe By :

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GRILLED SESAME SEEDS STEAK STRIPS WITH VEGETABLES

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Soy sauce
–
1 tb Sesame seeds
1/4 c Dry white wine
1 md Onion,chopped
1/2 c Green onion,chopped
1 cl Garlic,crushed
1/2 ts Ground ginger
3 lb Beef sirloin, cut into
-thin
-Strips
2 lg Green peppers, cut into
-Squares, blanched
20 lg Mushroom caps
16 Cherry tomatoes

For marinade,place soy sauce,sesame seeds,wine,chopped onions, garlic and
ginger in blender jar;blend well.Place meat in a large glass or enamel bowl
and pour marinade over.Marinate several hours or overnight,stirring
occasionally.Just before cooking,remove meat from marinade and
drain,reserving marinade. Thread meat on skewers,alternating with green
pepper pieces,cherry tomatoes and mushroom caps.Brush with cooking
oil.Grill to desired doneness,basting with marinade several times during
cooking.Leftover marinade may be heated and served as a sauce at table.
Converted by MMCONV vers. 1.40

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Title: Beet Borscht 1
Categories: Soups/stews, Vegetables
Yield: 1 Servings

2 lb Beef brisket
1 lg Bunch beets
2 md Onions
2 tb Sugar
1 lg Clove garlic
2 md Nuggets sour salt or juice
-of 1 lemon
Salt and pepper to taste

Simmer beef in water to cover generously. Skim to
clear. Add sour salt or lemon juice, sliced and
peeled onions and beets, sugar, and seasoning. Mince
garlic fine, add to broth. Cook until meat is tender
(about 3 hours). Correct seasonings, serve hot.

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Title: TAFFY APPLE PIZZA
Categories: Desserts, Kathy’s, Fruits, Ztried
Yield: 12 servings

1 pk 20 oz refrigerated sugar
Cookie dough
3 tb Flour
1 pk 8oz cream cheese softened
1/4 c Creamy peanut butter
1/2 c Brown sugar
1/2 ts Vanilla
2 md Granny smith apples
1 c Lemon lime soda
Cinnamon
1/4 c Caramel ice cream topping
1/2 c Chopped peanuts

ppreheat oven to 375 degrees. remove 1/2 cupof cookie
dough and reserve for another use. add flour to
remaining dough and knead with hands to combine. press
dough into 14 inch circle on 15 inch baking stone.
bake for 15-20 min. or until cookie is lightly
browned. let cool for 10 min. then loosen from stone.
cool completly. blend cream cheese, peanut butter,
brown sugar,and vanilla together until smooth. spread
on cooled cookie. peel, core and slice apples. dip
apple slices in lemon-lime soda to prevent browning.
arrange apple slices on cream cheese mixture. sprinkle
lightly with cinnamon. heat caramel topping slightly
and drizzle over apples. sprinkle chopped nuts over
pizza. cut and serve.
Recipe from Pampered Chef
personal note: Excelent! just like taffy apples.

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Tenderizing Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c A1 steak sauce (5 oz bottle)
1/2 c French salad dressing
1 Tbsp Worchestershire sauce
2 Tbsp soy sauce
1 tsp prepared mustard
1 Tbsp vinegar
1/4 tsp onion powder

Pour over and stab into economy beef roast. (I’ve used an 1 1/2 inch
thick 7-bone roast). Marinate, preferably overnight. Scrape off before

Richard Nielse

– – – – – – – – – – – – – – – – – –

Chili con Queso Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Dips
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces Pasteurized process cheese — spread – cut into cu
3/4 cup Canned tomatoes — chopped
1 tablespoon Hot chili peppers — – finely chopped

Place cheese cubes in the top of a double boiler over boiling
water. Stir consta ntly until cheese is melted. Stir in tomatoes and
hot peppers until well blende d and creamy. Serve hot with tortilla
or corn chips.

NOTE: Dip must be kept hot during serving in order to prevent excess
thickening. A hot plate or chafing dish may be used.

Makes 2-1/2 cups
Calories per 1 tablespoon serving: About 35
Source: FOOD — by U.S. Department of Agriculture Typed for you by
Karen Mintzias

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Title: JAMBALAYA I
Categories: Creole, Chicken, Ceideburg 2
Yield: 10 servings

5 Celery ribs, trimmed, sliced
2 Bell peppers, stemmed,
-cored, seeded
1 md Red onion, peeled, quartered
1 md White onion, peeled,
-quartered
1 md Yellow onion, peeled,
-quartered
1 Head garlic, separated into
-cloves, the cloves peeled
1 sm Bunch fresh basil (or 2
-tablespoons dried)
1 sm Bunch fresh oregano (or 2
-tablespoons dried)
1/2 bn Fresh thyme (or 2
-tablespoons dried)
3 cn (28 ounces each) tomatoes,
-diced
2 c Sun-dried tomatoes, cut
-into pieces
2 lb Boneless chicken, cut into
-pieces
1 lb Wing-ettes (wings without
-the tips)
5 Bay leaves
4 tb Pure mild chile powder
2 lb Andouille sausage
2 lb Peeled, deveined tiger
-shrimp
Salt
Hot steamed rice

Puree celery, peppers, onions, garlic and herbs (except the bay leaf)
in a food processor. Transfer to a large pot; add the canned and
sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover
and bring to a boil. Reduce heat to medium an cook for about 35
minutes.

While the mixture cooks, thinly slice the andouille sausage and roast
in 350F oven for about 15 minutes (this will render out a lot of the
grease). Add andouille to the pot, reduce heat to a simmer, and cook
for about 30 minutes. Add shrimp and cook for about 5 minutes.
Season with salt to taste. Serve over rice.

From George Louie.

Serves 10 to 12.

PER SERVING: 495 calories, 57 g protein, 21 g carbohydrate, 24 g fat
(6 g saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber.

From and article by Michele Anderson, San Francisco Chronicle,
2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

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LATHERA (translates to the OILY DISH)
=========

4-5 medium size zuccini, cut in 1/4 in. disks
3-4 medium potatoes, cut in 1/4 in. disks
1-2 medium onions, sliced in thick rings
1-2 medium tomatoes, sliced in 1/4 in. disks
6-7 cloves garlic, peeled and whole
1/2 cup olive oil (or any other oil)
1/2 cup chopped parsley
salt and pepper
2 tblspoons oregano (save for the end!)

arrange in loose layers in the baking tray. try and keep the onion
rings at the bottom of the pan, they get nice and crispy, and the
tomatoes go at the top of the assembly, to let the juices drain down
onto the veggoes
bake for about 1 hour, at medium oven
the oregano should be added a few minutes before taking the tray out
of the oven- burnt oregano loses its flavour, and has a bitter taste
allow to cool before eating

Title: Seven Pepper Chili
Categories: Chili, Chocolate
Yield: 1 servings

3 lb Lean stew meat
1 lb Pork loin; ground
2 tb Pure lard or shortening
3 lg Yellow onions; chopped
2 ts Salt
5 Jalapenos; fresh/seeded
1 lb Tomatotes; red ripe
Used canned only if you must
7 Dried chiles anchos (big
-black ones)
2 Dried chile new mexico (big
-red one)
2 ts Cumin seeds
2 Dried japanese chiles
— little skinny red ones
1 ts Ground cumin
1 ts Sugar
7 cl Garlic
1 cn Tecate beer
1 tb Ground chiles pasillas
1 Unsweetened chocolate; (1
-oz)
1 ts Crushed chilies quebardos
-(pequins)
1 qt Water
1/2 Cuo masa harina
1 ts Tabasco sauce

This recipe is a lot of trouble and is recommended only
for genuine chili fanatics.

Brown meat in lard until gray. Add onions and cook
until clear. Combine in a food processor or blender the
cumin, garlic, chilies pasillas, chiliie quebrados, t
Tabasco, salt, jalapenos, and tomatoes. Blend and set aside
to steep. Remove stems, membranes, and seeds from dried
anchos, red chiles, and jalapenos peppers. Place these
last three peppers in a small saucepan and barely cover
with warm water. Bring to a boil over medium heat and
then simmer about 15 minutes. Next place softened peppers
in the processor or blender. Save the water in which you
boiled the peppers. You can use this water to hotten up
the chili later.

Now blend the peppers with the tomato mixture until
smooth and add all this to the cooking meat and onions. Add
sugar, beer, and chocolate to chili. Turn the fire down
real low and simmer without covering – at least 2 hours.
Stir occasionally to keep it from sticking. Keep quart of
water nearby. Add as needed to keep a soupy consistency.
Thirty minutes before you are ready to serve chili combine
masa with enough water to make a thin paste and, stirring
vigorously, add to the chili. This will bind the chili
and thicken it up. Stir chili frequently during the last
half hour so that it doesn’t stick. You can taste it at
this point, and if it isn’t hot enough to suit you, pour in
a little of the seasoned water in which you cooked the
chiles. This is liquid fire, so go easy. Pour a little and
taste. Also adjust the salt during this half hour.

From The Only Texas Cookbook

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