Title: MONDO SPAM DELUXE ON RYE
Categories: Sandwiches
Yield: 999 servings

1/2 cn Spam
-sliced into 4 slabs
3 Slices “Beefsteak” Rye
1 t Vidalia Onion Mustard
1 t Horseradish
1 T “Miracle Whip”
1/4 c Cole slaw
4 Lettuce leaves
1 Thick slice of tomato
2 Dill pickle spears
-quartered
1 Slab of Sharp Cheddar
2 Thick slices Bermuda Onion
1 (2 liter) Coke ™

—————————–OPTIONAL EQUIPMENT—————————–
Plate
Napkin
Glass
NFL Sunday game
-or- WWF match

Assemble all components, slice in two if desired, chow down

NOTE: Recipe from confirmed bachelor, currently training for other uses.

—–

JALAPENO-YEAST-CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Tofu
3/4 c Sugar
3 tb Shortening
3 ts Baking powder
1 t Baking soda
1 t Salt
1/2 ts Cream of tartar
3 ea Jalapeno peppers, seeded
— finely chopped
1 1/2 c Cornmeal
1 c Unbleached all-purpose flour
1/4 c Nutritional yeast
1 c Water

In a large bowl, cream together the tofu, sugar
shortening. Add the baking powder, baking soda, salt
cream of tartar. Mix well. Add the remaining
ingredients stir to ensure that the ingredients have
been well combined.

Spoon the batter into lightly oiled muffin pans. Bake
in an oven preheated to 375F for about 30 minutes.
Test with a skewer to see if they are done. If not
done, return to the oven test every 5 minutes. Cool
on wire racks.

Recipe by Mark Satterly

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BARB’S POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
4 sl Bacon — diced
1 lg Onion — diced (See note)
2 tb Butter
1 1/2 c Cabbage — chopped
12 oz Chicken broth
3 lg Potatoes — peeled, diced
-Salt and pepper to taste
1 c Egg noodles
2 c Milk
1 c Heavy cream
2 tb Butter

Note: I like to prepare onion by placing it in a
covered vessel and placing it in the microwave on
high, (skin on) for about 5 minutes. When the onion is
done, the skin can be slipped off easily, and the
onion chopped. This is equivalent to sauteeing to
the point where the onion is translucent, but for this
dish the onion still needs to be sauteed. Using this
method cuts out the tears and most of the odor, not to
mention, no use of fat! Cook the bacon in the butter
until it is lightly browned, then add the onion and
cook for a few minutes, until the onion just begins to
brown. Add the cabbage, and cook until it is very
limp. Now add the diced potatoes, and chicken stock.
Salt and pepper to taste.
Cover and simmer until the potatoes are almost
tender. Add the noodles on top of the mixture, and
cover again. Cook for about 6 to eight minutes, or
until the noodles are almost done.
Add the milk and cream, and the 2 tablespoons of
butter, and correct seasonings. Stir and cover the pan
again. Cook over low heat just until warmed through.
Serving Note: You might like a little crisp fried,
crumbled bacon and/or chopped chives or green onion
tops as a tasty garnish.

– – – – – – – – – – – – – – – – – –

BAKLAVA 2

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BAKLAVA—–
3/4 c Finely chopped walnuts
3/4 c Finely chopped pistachios
1/2 c F. chopped blanched almonds*
1/2 c Superfine sugar
1 t Cinnamon
1 t Nutmeg
1 1/4 lb Sweet butter — melted
1 pk Commercial phyllo sheets
—–SYRUP—–
2 1/2 c Sugar
1 3/4 c Water
1 Orange’s rind, finely grated
1 Lemon’s rind, finely grated
5 Whole cloves
1 Cinnamon stick
1 c Honey

*Note: Almonds should be lightly toasted.
Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking
pan well with butter. Separate 25 phyllo sheets from package. Place under
a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze
for future use. Place one phyllo sheet in pan. Trim to fit. Brush
generously with melted butter. Repeat procedure until there are 5 layers
of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat
this procedure two more times, ending with phyllo. Drizzle any remaining
butter over top. Bake in 350 degree oven 1-1/2 hours or until golden
brown. Remove baklava from oven. Using a sharp knife, immediately cut
long, diagonal lines from corner to corner, forming an “X”. Follow these
guidelines to cut baklava into serving-size diamonds. While still hot,
pour cooled syrup over baklava.
Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon
stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to
thicken syrup slightly. Remove from heat. Discard spices. Stir in
honey. Cool at room temperature. Pour over hot baklava. Allow to stand
overnight before serving.

– – – – – – – – – – – – – – – – – –

Strawberry and Rhubarb Sorbet with Mint

Recipe By : John Ash, Cooking Right, TVFN
Serving Size : 16 Preparation Time :1:00
Categories : T V F N

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 pounds rhubarb — trimmed, sliced
2 1/2 cups sugar
2 teaspoons vanilla extract
1 cup water
2 pints strawberries — hulled and sliced
1 1/2 cups orange juice
2 tablespoons fresh mint — minced

In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla
extract and the water. Bring to a boil over high heat, reduce the heat to a
simmer and cook for 20 minutes. The rhubarb should be very tender and
falling apart. Carefully transfer the rhubarb to a food processor or blender
and puree until smooth. You may need to do this in batches and begin by
pulsing or flicking the on and off switch of the blender. Transfer the
rhubarb puree to a bowl.

Add the strawberries and orange juice to the processor or blender and pulse
or blend until smooth. Combine the strawberries with the rhubarb. Chill the
mixture in a refrigerator until thoroughly cool. This may be done overnight.

Freeze the mixture in an ice cream maker according to the manufacturer’s
directions. Add the mint while the mixture is freezing. Store in an airtight
container in the freezer for at least four hours or overnight before using.

Yields 16 servings

– – – – – – – – – – – – – – – – – –

from phannema@wizard.ucr.edu in S. Calif.

APPLE/OATMEAL MUFFINS *** (BCGP03B)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Brunch
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Oats
1 1/4 c All purpose flour
3/4 ts Cinnamon
1 t Baking powder
3/4 ts Baking soda
1 c Unsweetened applesauce
1/2 c Skim milk
1/2 c Brown sugar — firmly packed
3 tb Vegetable oil
1 ea Egg white
1 x Topping
1/4 c Oats
1 tb Brown sugar
1/8 ts Cinnamon
1 tb Margarine — melted

Heat oven to 400^. Line or grease 12 muffin cups.
Combine oats, flour, cinnamon, baking powder, and
baking soda. Add applesauce, milk, brown sugar, oil,
and egg white: mix just until dry ingredients are
moistened. Fill muffin cups almost full. For topping,
combine ingredients: sprinkle evenly over batter.
Bake 20-22 minutes or until deep golden brown. FROM:
TARA LEE (BCGP03B)

– – – – – – – – – – – – – – – – – –

Title: Boston Creme Cake
Categories: Cakes, Desserts
Yield: 1 cake

3/4 c C and H Granulated Sugar
1/4 c Shortening
1 Egg
1 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1/2 ts Vanilla
2 c Prepared vanilla pudding
– (package, frozen, or
— homemade)

——————————CHOCOLATE GLAZE——————————
1/4 c Chocolate pieces
1 tb Butter or margarine
1/2 c C and H Powdered Sugar
— (unsifted)
1 1/2 tb Milk

Cream together sugar and shortening until light and fluffy. Beat in egg.
Combine flour, baking powder and salt and add alternately with milk and
vanilla to creamed mixture. Pour into greased and floured 9-inch round
cake pan. Bake in 350 F degree oven 25 minutes. Remove from pan and cool
on rack. When cold, cut cake into two layers. Spread bottom layer with
pudding. Top with second layer. Pour Chocolate Glaze over top allowing
some drizzle down sides.

Chocolate Glaze: Melt 1/4 cup chocolate pieces with one tablespoon butter
or margarine. Remove from heat and stir in 1/2 cup unsifted C and H
Powdered Sugar alternately with 1 1/2 tablespoons milk. Makes 6 to 8
servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: Pen Pal Letter Cookies
Categories: Cookies, Holiday
Yield: 9 servings

——cookie dough——
2 c Margarine; softened
1 c Granulated sugar
1 tb Water
1 tb Almond extract
5 c Unbleached flour
1 sm Envelope; (3 1/2 x 6 1/2")
——edible decorator
-paint——
1 Egg yolk
1/2 ts Water
Assorted colors of paste
-food coloring
Small; soft paintbrush
Powdered sugar icing

Recipe by: Great Little Sweet Treats
Preparation Time: 0:15
Preheat oven at 350. In a mixing bowl, combine margarine and sugar. Add
1 tablespoon water and almond extract; mix well. Stir in flour until well
combined. Cover and chill for 2 to 3 hours. On a floured surface, roll
dough to a 1/4″ thickness. Using envelope as a pattern, cut shapes in
dough with a sharp knife. Reroll dough scraps. Cut out 1″ squares of
dough to resemble stamps. Transfer letters and stamps to unprepared
baking sheet with a spatula. Using a paintbrush, paint, addresses,
postmarks, and stamps with Edible Decorator Paint. Allow each color of
paint to dry thoroughly before painting with additional colors. Bake
cookies for 25 to 30 minutes, removing stamps if they start to brown.
Cool slightly and remove from baking sheet. Cook completely. Prepare
powdered sugar icing and attach stamps to letters. To make Edible
Decorator Paint, mix egg yolk with 1/2 teaspoon water. Divide mixture
into several small cups. Add paste food coloring as desired. If needed,
add additional water, 1 drop at a time, to make paint the consistency of
ink. Use thin coats of the paint. Allow each color to dry before
proceeding with next color. In recipes using opaque or pastel paint, add
white, paste or liquid, food coloring. This improves opaqueness and
removes much of the yellow color of the egg yolk. Food painted with paint
should be returned to the oven for a few minutes to set the paint and cook
the egg yolk.

—–

Title: Canning Potatoes (White, Cubed or Whole)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 35 pounds is needed per canner load of 7 quarts;
an average of 22-1/2 pounds is needed per canner load of 9 pints. A bag
weighs 50 pounds and yields 8 to 12 quarts–an average of 5 pounds per
quart.

Quality: Select small to medium-size mature potatoes of ideal quality
for cooking. Tubers stored below 45 degrees F may discolor when canned.
Choose potatoes 1 to 2 inches in diameter if they are to be packed
whole.

Procedure: Wash and peel potatoes. Place in ascorbic acid solution to
prevent darkening. If desired, cut into 1/2-inch cubes. Drain. Cook 2
minutes in boiling water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to the jar, if
desired. Fill jars with hot potatoes and fresh hot water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

Table 1. Recommended process time for White Potatoes in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for White Potatoes in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Ginger-Soy Marinade
Categories: Diabetic, Sauces, Meats, Fish, Poultry
Yield: 6 servings

1/4 c Cider-vinegar; 1 tb Gingerroot; grated
2 tb Low-sodium soy sauce; 1/4 c Orange juice concentrate;
2 Green onion; 2 tb Fresh lomon juice;

Mix all ingredients together in a small bowl. Use to marinate meat,
fish, chicken for an hour or overnight, turning to coat from time to
time. Remaining marinade may be used to baste meat while is cooking.
Makes 3/4 cup = 6 servings.

Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: 1g;
SOD: 202mg; FAT: 0g;

MMMMM