Title: CRISPY DELIGHTS
Categories: None
Yield: 1 servings

4 oz Butter
1 1/2 c Flour
1/8 ts Salt
1/2 c Mixed raisins, currants
-and chopped nuts.
3 tb Condensed milk (1)
3 tb Condensed milk (2)
1 tb Cornflour
3 tb Coconut (1)
3 tb Coconut (2)

Cream butter and sugar and the first measure of
condensed milk. Add sifted flour, cornflour and
salt, then add first measure of coconut. Mix well.
Roll in small balls and press flat onto a greased
tray. Before cooking put topping on each biscuit. Mix
the second measure of condensed milk, coconut and
mixed fruit. Put 1/2 tsp of mixture in top of each
biscuit. Bake at 180 C (350 F.) for 10 – 15 mins.
Makes about 24.

—–

Basic Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 cups Cake flour
1 teaspoon Salt
1 tablespoon Sugar
4 teaspoons Baking powder
4 tablespoons butter or margarine
or vegetable shortening
1 Egg — lightly beaten
1 cup Milk
2 tablespoons Milk
Spray shortening and corn
Meal for coating pan

Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of the
flour with the salt,sugar and baking powder.Cut the butter into the dry
ingredients until the mixture is textured like cornmeal. Separately mix the
egg with the milk,and stir all but 2 tbs.of this liquid into the dry
mixture.Mix just enough to make a uniformly moistened dough. Dust a clean
work surface with 1/2 the remaing flour,and turn the dough out onto the
floured surface. Sprinkle the top with the rest of the flour,and with floured
hands,gently
push the dough into a circle about 1/2″ thick. Cut with a 2″ or 3″ biscuit
cutter,and place the cut buscuits close together on a greased corn meal coated
cookie sheet.You will
get about 12 biscuits. Brush the tops of the buscuits with the reserved milk
egg mixture. Bake in the preheated oven until puffed and brown,about 15
minutes. Cool for a few minutes before serving. Yields about a dozen
buscuits.

– – – – – – – – – – – – – – – – – –

Title: Herbed Chevre, Fontina and Prosciutto Pizza
Categories: Pizza
Servings: 1

Whole wheat pizza dough (rec
-ipe); or basic dough
1 tb Olive oil; plus additional
-for pan
Cornmeal for pan; optional
4 oz Chevre in herbed oil; drain
-ed but oil reserved,
Cut into 1/2-inch dice (abou
-t 1/4 cup) *see note
1 Tomato; ripe, seeded, cut i
-nto 1/2-inch dice
(about 3/4 cup)
1/4 c Red onion; thinly sliced
1 oz Prosciutto; thinly sliced,
-each slice cut into 3
Equal pieces
1 ts Marjoram; fresh, chopped
1/2 ts Rosemary; fresh, chopped
Coarse salt
Freshly ground pepper
1/2 c Fontina cheese; grated

Note: *Chevre in Herbed Oil is available, in bulk, in some specialty food
stores. If it is not available, plain chevre can be substituted.
Increase the amount of herbs in the recipe to taste, and drizzle 2
tablespoons olive oil over pizza in Step 4. 1. Prepare Whole Wheat Pizza
Dough through Step 3. 2. Heat oven to 500F. Oil a 12-inch pizza pan as
necessary for type of pan (see note in Five Cheese Pizza about types of
pans); sprinkle with cornmeal if desired. 3. Complete Whole Wheat Pizza
Dough. 4. Place dough in prepared pan; brush surface with 1 Tablespoon
olive oil. Scatter chevre, tomato, onion and prosciutto over dough, leaving
a 3/4-inch border; sprinkle with marjoram, rosemary and salt and pepper to
taste. Sprinkle Fontina over herbs; drizzle 2 Tablespoons of the reserved
herbed oil over all. Bake until crust is golden brown, 15 to 18 minutes.
Serve immediately. Makes One 12-inch Pizza. Cuisine Magazine, November,
1984.

MMMMM

Title: Oysters and Artichoke Casserole
Categories: Fish Main dish Londontowne
Servings: 10

2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in
butter
1 qt Large oysters 1/4 lb Butter
1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced
1/2 c Browned flour 1 x Dry white wine
2 T Lemon juice 1 ea Thinly sliced
unpeeled lemon
1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in a flat, buttered
casserole. Cover with sauteed mushrooms. Cook oysters in their liquid
until edges begin to curl. Drain thoroughly in collander, reserving
liquid. Melt butter and sautee onion until tender; add parsley and cook a
minute. Add flour, stirring until smooth. Add enough white wine to oyster
liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
slices over top; add a dash or two of paprika and bake at 350 degrees
about 10 minutes or until bubbling.

Mrs. Maynard C. Nicholl

—————————————————————————–

Title: HIPPO POT DE MOUSSE
Categories: Mousse, Usenet
Yield: 6 servings

4 oz Semisweet chocolate
2 oz Bittersweet chocolate
2 c Heavy cream,
-well-chilled (whipping
-cream will do nicely)
1 t Almond extract
-(optional)

Melt the chocolate together in the top of a double boiler. Be careful to
do this slowly, so as not to burn the chocolate, and to keep all moisture
away from the pot. Let the chocolate cool for five minutes.

While the chocolate cools, whip the cream and almond extract together until
very stiff. Gently fold the cooled chocolate into the whipped cream. There
will be many flecks of chocolate in the mixture.

If you’re not going to eat it all yourself, spoon into six large wine
glasses. Chill one hour.

NOTES:

* Extremely quick and easy chocolate mousse — This is an adaptation of a
very easy chocolate mousse recipe from Sandra Boynton’s hilarious book,
“Chocolate, the Consuming Passion.” It requires none of the laborious
preparation that most French mousse recipes call for, and really optimizes
the effort needed to consume the chocolate, which is, after all, what this
is all about. Yield: Serves one to six people.

* If you’re careful, you can also melt the chocolate in a microwave oven,
in its wrapper. If you try this, be especially mindful of the semisweet
chocolate, as the sugar therein caramelizes very quickly, leading to an
awful mess (and ruined chocolate).

: Difficulty: easy to moderate.
: Time: 20 minutes preparation, 1 hour chilling.
: Precision: measure the ingredients.

: Chris Kent
: Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA
: kent@decwrl.dec.com decwrl!kent

: Copyright (C) 1986 USENET Community Trust

—–

Title: Peach Cobbler With Cheddar Biscuits
Categories: Fruits, Desserts
Yield: 6 servings

1 qt Peaches; Sliced
1 tb Lemon Juice
3/4 c Sugar
1 ts Almond Extract
1 tb Cornstarch
1 1/2 tb Butter
1/4 ts Salt

—————————CHEDDAR BISCUITS—————————

1 c Biscuit Mix; Bisquick
1/2 tb Butter; Melted
1/2 c Cheddar; Md, Grated
1/3 c Milk

Preheat the oven to 400 degree F. Place the peaches in a greased
baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the
peaches. Sprinkle the lemon juice, almond extract over the peach mixture.
Place the baking pan in the preheated oven and bake for 15 minutes.
Meanwhile, make the biscuits by combining all of the ingredients, stirring
well. Remove the baking pan and drop the dough onto the hot peach mixture
and bake for an additional 20 minutes or until the biscuits are done. Serve
warm with whipped topping or ice cream.

Title: Holiday Sweet Potato Soup
Categories: Soups, Holiday, Personal
Yield: 6 Servings

-JUDI M. PHELPS
3 tb Butter
1/4 c Shallots; chopped
1/2 md Onion; diced
2 Stalks celery; sliced
6 c Homemade chicken stock
pn Nutmeg
1 1/2 lb Sweet potatoes; peeled and
-diced into 1-inch pieces
1 c Half and half
3 tb Dry sherry
White pepper to taste
1/2 c Walnuts; chopped finely

Melt butter in a large saucepan. Add the shallots,
onion, and celery; cook over low heat about 6 minutes
(keep stirring). Add chicken stock, nutmeg, and sweet
potatoes. Bring mixture to a boil, lower the heat,
and simmer for about 30 minutes. When the potatoes
seem tender, put the mixture into a food processor or
blender and mix until smooth. Put mixture into a
saucepan and add the half and half and sherry. Stir to
mix and smooth out. Season with pepper and continue to
heat but don’t bring to a full boil. Place walnuts in
a small dish and have each diner sprinkle the chopped
walnuts in the filled soup bowl. Serves about 6 people.

From the kitchen of Judi M. Phelps. jphelps@slip.net
or jphelps@best.com

—–

Title: Winter Apple Chutney
Categories: Condiments, Sauces, Fruits, Low-fat, Vegan
Yield: 2 cups

1 c Dried apples
— coarsely chopped
1 c Applesauce
1/3 c Brown rice vinegar
1/3 c Granulated cane juice
-OR- maple granules
1 sm Onion; chopped
1/4 c Seedless raisins
1 tb Fresh ginger, minced
1/2 ts Hot sauce, or to taste

Blend the sweetness of apples with the spiciness of onion and hot sauce
for a truly original chutney that adds zip to grain dishes like couscous
or millet.

DIRECTIONS:
===========
In a saucepan, combine all ingredients and bring to a boil over moderately
high heat, stirring constantly for 15 minutes. If microwaving, combine
all ingredients in a glass bowl. Microwave uncovered on high until
slightly thickened and bubbling, about 8 minutes.

Let cool slightly. Puree 1/2 cup of the mixture in a blender or food
processor and then mix wtih remaining chutney. Serve at room temperature
or chilled.

Calories per tablespoon: 20
Grams of fat: 0
Percentage fat calories: 0%
Cholesterol: 0 mg.

* Source: Delicious! Collection – compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

—–

Title: Sweet Sour Chicken Crock Pot
Categories: Poultry, Crock pot, Chinese, Oriental
Yield: 45 servings

1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
2 tb Tapioca; quick-cooking
4 Chicken breasts- boned, cut
8 oz Pineapple chunks; canned un
1/3 c Dark brown sugar; firmly pa
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Chicken bouillon; instant g
1/2 ts Garlic powder
2 tb Ginger-root; fresh, minced
1 ts Dried cilantro or 10 leaves
Rice; hot cooked

For crockpot cooking -Put vegs.in bottom of crockpot. Sprinkle
tapioca over vegetables. Place chicken atop vegs. Combine all other
ingreds. except rice in a small bowl. Pour over chicken. Cover
crockpot and turn to low and cook for 8-10 hours. Before serving make
rice. Serve over rice. Leftovers can be reheated in microwave. To
cook in oven Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other ingreds.
except rice in a small bowl. Pour over chicken. Cover pan tightly
with foil. Bake in 300 deg. oven for 2 hours. Before serving make
rice. Serve over rice. Leftovers can be reheated in microwave. *You
can also use 2 T. chopped candied ginger.

MMMMM

Rigatoni with Ground Turkey

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Pasta
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground turkey
1/3 cup Onion — chopped
2 tablespoons Parsley — minced
1 pound Mushrooms — sliced
1 ounce Porcini mushrooms — rehydrate
save water
1/2 cup Tomatoes — chopped
Rigatoni — cooked al dente
Toasted breadcrumbs
1/3 cup Parmesan cheese
2/3 cup Bechamel sauce
1 tablespoon olive oil
2 tablespoons flour
1 c milk
Salt and pepper

Saute turkey; add onions, parsley, mushrooms, tomatoes and porcinis with
their juice. Cook until meat is done and onions are tender. Toss pasta with
sauce. Put in a baking dish. Top with Bechamel Sauce, breadcrumbs and
Parmesan. Bake 400~ for 15 minutes. BECHAMEL SAUCE-Cook flour in oil until
smooth. Add milk, salt and pepper. Cook until thick.

– – – – – – – – – – – – – – – – – –