Title: Barbecue Hamburger Patties
Categories: BBQ
Yield: 6 servings

1 1/2 lb ground beef
1 ts salt
1/2 c chili sauce
1 tb lemon juice
1/2 c onion; chopped, 1 medium
1/3 c catsup
2 tb brown sugar

mix the meat, onion, and salt together. Shape the mixture into 6
patties, each about 3/4-inch thick. Brown the patties in a large
skillet over medium-high heat, turning once. Cover and cook over low
heat about 10 minutes. Drain off the excess fat. Mix catsup, chili
sauce, brown sugar, and lemon juice. Pour sauce over the patties.
Cover and simmer for 15 minutes, spooning the sauce onto the patties
occasionally. Serve with the sauce spooned over the patties.

—–

Spinach and Artichoke Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Casseroles
Cheese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — (10 oz) drained
12 ounces Monterey jack cheese — shredded
12 ounces Mozzarella cheese — shredded
1/2 cup Parmesan cheese — grated
1/2 cup sour cream
1/2 cup mayonnaise
1 can Artichoke Hearts — (14 oz) drained and
chopped
5 slices Provolone cheese

Preheat oven to broil. Drain spinach well and combine with the next 6
ingredients in a microwave safe dish; mix well. Microwave on High until
bubbly. Top with provolone cheese. Broil until cheese is melted and
lightly browned. Serve with salsa and tortilla chips. Yield 16 to 20
serving

– – – – – – – – – – – – – – – – – –

Title: ANNE’S CAPPUCCINO SQUARES
Categories: Candies
Yield: 1 servings

——————————–FIRST LAYER——————————–
1 c Flour; all purpose
1/2 c Confectioner’s sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
-dissolved one by one in
1 tb -Hot water
-Butter for greasing pan

——————————–SECOND LAYER——————————–
2 c Confectioner’s sugar
1 tb Instant coffee crystals
-dissolved in
2 tb Hot water
1 Egg; lightly beaten, at room
-temperature
1/2 c Butter; softened
1/2 c Milk

———————————TOP LAYER———————————
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate;2 sq-opt

Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
thoroughly flour, confectioner’s sugar (icing sugar), softened butter and
coffee dissolved in hot water. (You can use food processor or electric
mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing
sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
butter and 1 egg (lightly beaten with a fork at room temperature.) Mix
until thoroughly combined. (can use food processor or electric mixer).
Put milk in pot over medium heat and scald (heat until bubbles appear
around sides but milk is not a rolling boil). Add mixture from bowl and
heat 7 minutes over medium heat , stirring frequently at first, constantly
after the mixture bubbles. (If mixture starts to stick on bottom, lower
heat slightly). Let cool slightly, then pour over first layer. Tilt pan to
cover base layer evenly. Chill in refrigerator half an hour or more till
set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
Spread over chilled second layer with spatula or blunt knife (layer will
be quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler
(or in microwave 1 – 1 1/2 minutes on High and stir). Pour melted semisweet
chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
Squeeze out horizontal lines of semisweet chocolate onto white chocolate
layer. With a blunt knife, swirl the two chocolates together to create a
marbled effect. Chill.
Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white
chocolate (this variation is easier as the middle layer and semisweet
chocolate are similar in colour.)
MAKES: approx 32 bars (they are very sweet, therefore the bars should be
small)

—–

Nutty Quinoa Salad

Recipe By : The New Basics
Serving Size : 8 Preparation Time :0:00
Categories : Vegan Ethnic
Grains Vegetarian
Asian Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups quinoa
4 cups water
1 cup golden raisins
1/2 cup sesame oil
6 scallions — sliced
1 cup peanuts — roasted
1 cup mandarin oranges — sections
4 tablespoons fresh mint — chopped
4 tablespoons orange zest — grated

1. Combine the quina and water in a large saucepan, and bring to a boil.
Reduce the heat, cover and simmer for 10 minutes. Then add the raisins and
continue cooking until al the liquid has evaporated, 5 minutes. Remove the pan
from the heat and spread the mixture out on a baking sheet. Let it cool
completely.
2. In a large bowl, combine the quinoa and raisins with all the remaining
ingredients. Toss gently and serve.

– – – – – – – – – – – – – – – – – –

Per serving: 450 Calories; 25g Fat (48% calories from fat); 11g Protein; 50g
Carbohydrate; 0mg Cholesterol; 21mg Sodium

MARSHMALLOW FONDUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Cornflour
15 fl Single (light) cream
6 oz Packet marshmallows
—–CRISPY CAKES—–
2 oz Butter
2 tb Golden syrup
2 oz Drinking chocolate
3 oz Rice breakfast cereal

Method:

To make crispy cakes, put 60 petit fours cases on 2
baking sheets. Place butter and syrup in a saucepan
and stir over a low heat until melted. remove from
heat and stir in drinking chocolate and rice cereal,
mixing well until thoroughly coated. Using a teaspoon,
spoon the mixture into petits fours cases and
refrigerate until set.

To make marshmallow cream, in a saucepan, blend
cornflour smoothly with a little cream, then stir in
remainder and add marshmallows. Cook over a gentle
heat until mixture thickens and marshmallows melt,
stirring all the time. Pour into a fondue pot. Serve
hot with the crispy cakes.

(Serves 6-8)

– – – – – – – – – – – – – – – – – –

After Dinner Mint Cookies

Recipe By : Recipes from Ghirardelli Chocolate Company
Serving Size : 9 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ghirardelli mint chocolate wafer
1/4 tsp Salt
3/4 c Butter — softened
1 1/3 c Unsifted flour
2/3 c Sugar
3/4 c Walnuts — finely chopped
1 Egg

Melt 5 oz of the Mint Wafers in a double boiler, stirring constantly o
r microw ave on medium for about 3 minutes. Set aside. Cream butter
with sugar, egg and s alt. Mix in melted chocolate. Gradually add
flour. Chill do at least 1 hour. Sha pe dough into balls, using 1
level Tbsp for each cookie
Roll balls into nuts. Place on greased baking sheets. Flatten
slightly with the palm of hand. Bake at 350-F for only 8
minutes. Remove from oven a place Mint W afer on top of each cookie,
pressing slightly. Continue baking minutes longer or
until cookie is firm.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco
Makes 3 dozen
From: Sallie Austin Posted on NVN #25127 by ASINGER on 7/13/93 in
qbook format

– – – – – – – – – – – – – – – – – –

Title: Peanut Butter White Chocolate Candy Dreams
Categories: Candies, Chocolate
Yield: 18 servings

JUDI M. PHELPS—–
1/2 c Peanut butter — crunchy or
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds — toasted and
Finely
18 Whole natural almonds

In a small glass bowl or dish, heat peanut butter in a
microwave oven on High
30-40 seconds to soften. Mix in powdered sugar and
cream; mixture should be
stiff, not runny.

In a medium glass bowl, melt white chocolate in
microwave oven on Medium 1-1/2
to 2-1/2 minutes, stirring once halfway through
cooking time, or until melted
and smooth. Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of
each of 18 paper candy
cups 2 inches in diameter, swirling with back of a
teaspoon to make an even layer. Drop a little peanut
butter mixture on top of white chocolate in each
cup and spread around with back of spoon to make an
even layer. Spoon remaining white chocolate over
peanut butter, using back of spoon to swirl evenly.
Top each cup with a whole almond. Refrigerate until
firm. Store candies in refrigerator for up to a week.

Source: 365 Great Chocolate Desserts by Natalie
Haughton.

Shared and MM by Judi M. Phelps.
Internet: jphelps@shell. portal. com or
juphelps@delphi. com.

Recipe By :

—–

UNCLE’S FAVORITE BLUEBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1 c Sugar
2 c Flour
1/2 c Milk
2 ts Baking powder
1/2 ts Salt
2 c Blueberries
1 t Vanilla
2 Eggs
Sugar, for topping

Cream butter and sugar. Add eggs, one at a time. Mix
until blended. Sift all dry ingredients, add
alternately with milk and vanilla. Mash 1/2 cup
blueberries; stir into batter. Add remaining whole
berries. Grease tins or use liners. Pile batter
high. Sprinkle with sugar. Bake at 375F for 30
minutes. Makes 12 muffins.

– – – – – – – – – – – – – – – – – –

Title: THREE FLAVORS SOUP
Categories: Chinese, Soups/stews
Yield: 4 servings

5 c Light, clear chicken stock
10 Fresh medium shrimp (OR
1/4 lb Cooked baby shrimp)
8 Water chestnuts
2 Green onions
1 ts Salt

Preparation: Wash, shell devein shrimp. Slice
water chestnuts into thin circles. Mince entire green
onions. Bring stock to boil with onions water
chestnuts. Add shrimp salt. Taste correct salt if
necessary. Return soup to boil. Serve.

—–

Title: APRICOT SAUCE
Categories: Desserts, Sauces
Yield: 1 cup

1 c Apricot jam
2 T Orange juice
1/2 t Brandy flavoring

Mix all together. Serve hot or cold over crêpes, ice cream, cake or
whatever.

MMMMM