Title: CHINESE CHICKEN SALAD
Categories: Salads, Chinese
Yield: 1 servings

—————————SALAD—————————
2 pk Top Ramen soup mix, chicken
– 3 ounce packages
1 Small head cabbage
– chopped OR shredded
– about 8 cups
4 Green onions, chopped
– about 1 1/4 cups
1 c Toasted almonds
2 c Cooked, cut up chicken

————————-DRESSING————————-
1/2 c Vegetable oil
2 tb Rice vinegar
2 tb Sugar
2 tb Soy sauce
Flavor packets from soup
2 tb Toasted sesame seeds

To make salad, break noodles into pieces; toss with
cabbage, green onions, almonds and chicken. To make
dressing, combine oil, vinegar, sugar, soy sauce and
flavor packets from soup; mix well. Toss dressing and
sesame seeds with salad. TESTER’S NOTE: Add 1 to 2
tablespoons sesame oil and an additional 1 to 2
tablespoons rice vinegar to dressing for more flavor.

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Bert Greene’s Peppered Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 tablespoons Butter
2 Garlic cloves,med — fine chop
4 Onions — finely chopped
1 Bell pepper (s)
1 1/4 pounds Beef round — hamburger grind
1 tablespoon Oil — vegetable
1 1/2 pounds Beef shoulder — 2"x1/2″ strips
3 tablespoons Red chile,mild — ground
3 Tomatoes,lg — chopped
1 teaspoon Sugar
1 Bay leaves
4 Basil leaves,fresh — chopped
Thyme — dried
1/2 teaspoon Paprika
1/2 teaspoon Cayenne pepper
1/2 teaspoon Allspice
2 tablespoons Chile caribe
1 teaspoon Soy sauce
1/2 teaspoon Hot pepper sauce — liquid
6 Serrano chiles,frsh — fin chop
1/2 cup Red wine — dry
3/4 cup Beef broth
1 teaspoon Salt
1/2 teaspoon Black pepper — freshly ground
3 cups Kidney beans,cooked — drained

1. Melt 3 tablespoons of the butter in a large heavy skillet over medium heat.
Add half the garlic, half the onions, and all the green pepper and cook for 5
minutes.~ 2. Make a large well in the center of the vegetables and place the
ground beef in the center.
Raise the heat and cook, stirring and scraping the skillet with a metal
spatula. Gradually stir in the surrounding vegetables and cook until the meat
is evenly browned. Transfer this mixture to a Dutch oven.~ 3. Heat the
vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef
shoulder, a few strips at a time, over high heat until it is well browned.
Transfer the strips to a plate as they are done. Lower the heat, then wipe out
the skillet with paper toweling. Return beef strips to the skillet.
Stir in the ground chile and cook 3 minutes over low heat. Transfer to the
Dutch oven.~ 4. Melt the remaining butter in the skillet over medium heat. Add
the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes,
sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch
oven.~ 5. Stir all the remaining ingredients except the beans into the Dutch
oven. Bake, covered, in a 300′ oven for 3 hours.~ 6. Stir in the beans; bake
1/2 hour longer.~

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Almond Chocolate Creme Brulee

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 8 Preparation Time :0:25
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Heavy Cream
8 Egg Yolks
1 C Granulated Sugar
1/2 C Unsweetened Cocoa Powder — firmly packed
1/2 Tsp Almond Extract
3 Oz Bittersweet Chocolate — melted
1/2 C Almonds — sliced
1/4 C (+ 4 Tsp) Brown Sugar

1. In a medium saucepan over medium heat, heat cream until bubbles start
to form around edges of pan. In a large saucepan, whisk together egg
yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture,
whisking constantly. Place over medium heat and cook, stirring constantly,
5 to 7 mins, or until mixture thickens. Temperature should be
approximately 175° to 180°F on a candy thermometer. Do not boil. Remove
from heat and add bittersweet chocolate; stir to blend well.
2. Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle
dishes. Sprinkle almonds over top, dividing evenly. Cover and refrigerate
6 hours or overnight. One hour before serving, place all dishes in
freezer.
3. Just before serving, preheat boiler. Sprinkle top of each creme brulee
with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat
and broil 1 1/2 to 2 mins, just to caramelize sugar. Watch carefully since
brown sugar burns easily. Serve immediately. Any leftover creme brulee can
be kept in refrigerator and eaten with a day.

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NOTES : Any bittersweet chocolate creme brulee is heavenly. You must be
certain to freeze for at least 1 hour before broiling to
caramelize the brown sugar.

Title: Mushroom Mornay Sauce
Categories: Sauces
Yield: 16 Servings

1 Can condensed Cream of
-Mushroom Soup
3/4 c Milk
1/4 ts Dry mustard
1 Egg
1/2 c Shredded Swiss cheese (2 oz)
1 tb Grated Parmesan cheese

Desired hot cooked vegetables

In 1 1/2-quart saucepan, stir soup; stir in milk and
mustard until smooth. Over medium heat, heat through,
stirring occasionally.
In small cup, lightly beat egg. Stir some hot soup
mixture into beaten egg. Stir egg mixture back into
soup in saucepan.
Over low heat, cook until mixture thickens, stirring
constantly. DO NOT BOIL! Remove from heat. Stir in
Swiss and Parmesan. Cook until cheese melts. Serve
over vegetables. Makes about 2 cups sauce.

MMMMM

Rich Chocolate Cups

Recipe By : Hershey’s Cookbook
Serving Size : 18 Preparation Time :0:00
Categories : Cupcakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BATTER:
1 1/4 cups flour
1 cup sugar
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk — or sour milk
1/3 cup oil
1 large egg
1 teaspoon vanilla extract

FILLING:
8 ounces cream cheese
1/3 cup sugar
1/8 teaspoon salt
1 large egg
1/2 cup miniature chocolate chips

OVEN: 350
Line 24 muffin cups with paper liners.

Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl.
Add buttermilk, oil, egg, and vanilla; blend well.

FILLING:
Blend cream cheese, sugar, and salt in small mixer bowl.
Add egg; beat til smooth. Stir in mini-chips.

Fill cups 1/2 full with batter. Spoon about 1 tbsp filling onto each cupcake.

Bake for about 20 minutes or til tops are light golden brown.

– – – – – – – – – – – – – – – – – –

Serving Ideas : .

NOTES : This recipe easily doubles and freezes very well……is a winner every
time!

Title: Raisin-Oatmeal Brownies
Categories: Brownies Bar cookies Travel Desserts
Servings: 8

3/4 c Oats; Quick-cooking Rolled
6 oz Chocolate Chips; Semisweet
6 T Butter Or Margarine
1/2 c Brown Sugar; Packed
2 ea Eggs; Large
1 t Vanilla
3/4 c Flour; Unbleached
1/2 c Raisins
1/4 t Baking Soda
1/4 t Salt

Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan;
set aside. In saucepan melt chocolate and butter over low heat; stir
constantly. Remove from heat; blend in sugar. Beat in eggs and vanilla.
Stir together flour, remaining oats, raisins, soda and salt; stir into
chocolate mixture. Spoon into prepared pan. Bake at 325 degrees F. about
30 minutes. Cool; cut into bars.

Makes 24 brownies.

—————————————————————————–

Date: 10 May 93 01:47:08 EDT
From: KEVWIL@delphi.com

Title: BBQ Beans
Categories: Mcdougall, Main dish, Vegetarian
Servings: 6

1 lg Onion, chopped
1 lg Pepper, chopped
Garlic clove, crushed
1 1/2 ts Dry mustard
1 1/2 ts Chili powder
1/2 ts Cumin
1/2 ts Tumeric
1 c Tomato sauce
1 1/2 tb Molasses
1/2 ts Apple cider vinegar
1 ds Tabasco sauce
4 c Beans, cooked

Saute onion, pepper and garlic in 1/4 c water for 5 minutes. Add mustard,
chili, cumin, tumeric and stir well to mix. Add remaining ingredients and
mix well. Cook over low heat until heated through, about 15 minutes.
HELPFUL HINT: This is great on a bun like sloppy-joe mix, with ketchup and
mustard. Good take-along for picnics. Use either hot or cold. Also good
over whole grains or as a sandwich spread. FROM The Mcdougall Plan

Molasses Rice Pudding

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Desserts Rice Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1 1/2 cups milk
1 1/4 cups rice — cooked
1 cup raisins
1/4 cup molasses
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees.
In a medium bowl, add milk and eggs and mix well. Add all the other
ingredients, mix
well. Place in a medium baking dish. Cover and bake for 1 hour or until
the mixture is
firm. Serve warm or chilled, topped with whipped cream if desired.

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Title: FAIRFAX CHOCOLATE ICING
Categories: Cakes
Yield: 1 servings

2 Chocolate, bitter squares
2 Chocolate, semi-sweet square
3 tb Butter
6 tb Water
6 Marshmallows
1/2 c Confectioners sugar
1 ts Vanilla

Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from
heat, add marshmallows, butter and vanilla. Beat until thick enough to
spread.
Mrs. Harold T. Cook

—–

Mocha Ice Cream Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Alcohol Chocolate
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces Ladyfingers
1/2 gallon Coffee ice cream — softened
1 quart Chocolate ice cream — soften
2 tablespoons Instant coffee granules
1/2 cup Coffee flavored liqueur
6 Toffee bars — crushed
Chocolate sauce
1 cup Heavy cream — whipped

Line ladyfingers around side of 9″ springform pan. Mix softened ice creams
together. Add coffee granules, liqueur and crushed toffee bars. Pour into
springform pan. Spread a thin layer of chocolate sauce on top.
Freeze. Before serving, spread cake with whipped cream. Do not let this cake
defrost before serving.
Serve immediatly upon removing from freezer.

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