Title: CHOCOLITY POPPERS
Categories: Desserts
Yield: 36 servings

1/2 c Land O’Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn

Combine butter, marshmallows and chocolate in a 2 quart saucepan. Cook
over low heat, stirring constantly, until melted and well blended. Remove
from heat. Gradually add flour and salt, mixing well. Stir in vanilla and
peanuts. Pour over popcorn, mixing well. Press into well greased 13×9
inch pan. Bake at 350 degrees for 10 to 12 minutes. Cool; cut into bars.
Dust with confectioners sugar, if desired. Mrs. Mildred Larson, Chicago
Ill.

—–

Rotini with Chickpeas, Sausage and Herbs (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 8 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 pound hot Italian sausage — cut into 2″ chunks
1 onion — sliced
4 garlic cloves — chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons red wine vinegar
1 cup rotini pasta — dry measure
20 ounces frozen spinach — thawed and dried
15 ounces garbanzo beans — drained and rinsed
1 pound plum tomatoes
26 ounces spaghetti sauce — bottled
Salt and pepper
1 cup grated Parmesan cheese

Cook and drain the pasta. Seed tomatoes; cut into wedges.
Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan. In a
large skillet heat olive oil over medium heat. Add sausage, onion, garlic,
rosemary, basil and oregano and cook, stirring, until sausage is browned, 8 to
10 minutes. Add red wine vinegar. In a large bowl toss together pasta (1 cup=4
oz), spinach, beans, tomatoes, spaghetti sauce and sausage mixture. Season to
taste with salt and pepper. Pour into prepared pan, top with Parmesan cheese,
and bake until cheese is browned and casserole is bubbly, about 30 minutes.

– – – – – – – – – – – – – – – – – –

Title: FUDGY BONBONS
Categories: Desserts
Yield: 5 dozen

1 pk 12-oz. package (2 cups)
-semisweet chocolate chips
1/4 c (1/2 stick) butter or
-margarine
1 14-oz.can sweetened
-condensed milk (not
-evaporated)
2 c Flour [Required for a
-Pillsbury winner? – LB]
1/2 c Finely chopped nuts,
-if desired
1 ts Vanilla extract
60 ea Milk chocolate candy kisses
-or white-and-chocolate
-striped candy kisses,
-unwrapped (hugs)
2 oz White baking bar or
-vanilla-flavored candy
-coating
1 ts Shortening or oil

Heat oven to 350 degrees. In a medium saucepan, combine chocolate
chips and butter; cook and stir over low heat until chips are melted
and smooth. Add sweetened condensed milk; mix well.
In a medium bowl, combine flower, nuts, chocolate mixture and
vanilla; mix well. Shape 1 tablespoonful (use a measuring spoon) of
dough around each candy kiss, covering completely. Place 1 inch
apart on ungreased cookie sheets.
Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and
appear shiny but become firm when cool. Do not overbake. Remove
from cookie sheets.
In a small saucepan, combine white baking bar and shortening; cook
and stir over low heat until melted and smooth. Drizzle over cookies.
Store in tightly covered container. Makes 5 dozen cookies."

—–

Fire Balls

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese — shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use unseasoned
fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is
good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to
remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty,
then wrap and seal the dough around the pepper. Coat one or two balls at
a time by shaking them in a plastic bag with the pork breading mix or
seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the sausage
is thoroughly cooked, turning several times.

– – – – – – – – – – – – – – – – – –

Per serving: 905 Calories; 62g Fat (62% calories from fat); 31g Protein; 55g
Carbohydrate; 116mg Cholesterol; 3655mg Sodium

Serving Ideas : Interesting and different appetizer.

Title: ARM HAMMER DOUBLE CHIP COOKIES
Categories: Cookies
Yield: 60 servings

1 c Butter or marg.
1 c Sugar
1/2 c Light brown sugar, packed
1 t Vanilla extract
2 x Eggs
2 c Flour, unsifted
1 T Arm Hammer Baking Soda
1 2/3 c (10 oz. pkg.) Peanut Butter
Chips
2/3 c Semi-sweet chocolate chips

In large mixing bowl, beat butter or margarine, sugar, brown sugar and
vanilla. Add eggs; beat well. Stir together flour and baking soda;
blend into sugar mixture. Stir in peanug butter and chocolate chips. Drop
by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to
10 minutes or until lightly browned. Cool slightly; remove from cookie
sheet
to wire rack. Cool completely. Makes about 5 dozen cookies.

—–

Title: Popeye’s Biscuits
Categories: Breads
Yield: 12 Servings

-JEANNETTE DABBS (RFNR19B)
4 c Pioneer biscuit mix
8 oz Sour cream
6 oz 7-up

Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut
or shape with hands . Bake 6 -8 mins @ 400`.

Delicious!!!! Hope this will become a favorite of yours.

Formatted by Elaine Radis BGMB90B; JANUARY, ’93

MMMMM

Title: Cinnamon Orange Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
1 Grated peel of orange
2 tb Orange juice concentrate
2 tb Brown sugar
1/2 t Cinnamon

Cream together all ingredients.

MMMMM

QUICK GARLIC-ONION SOUP WITH RED-WINE CROUTON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–GARLIC-ONION SOUP—–
2 lg Garlic cloves
1 1/2 lb Onions (5 medium)
2 1/2 tb Butter
1/4 c Red wine
1/4 ts Dried thyme
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 qt Chicken stock (or canned
-chicken broth)
—–RED-WINE CROUTONS—–
1/2 Loaf French bread
5 tb Olive oil
1/4 c Red wine
3 oz Swiss cheese, thinly sliced
2 oz Grated Parmesan cheese (1/2
-cup)

GARLIC-ONION SOUP: Peel and mince the garlic. Peel
and thinly slice the onions (food processor
preferred). Heat the butter in a large, deep skillet.
Add garlic and onions; cover and cook over medium
heat, stirring occasionally, until onions soften,
about 8 minutes. Uncover and saute until golden, about
5 minutes longer. Add thyme, salt, pepper, and
chicken stock. Bring to a boil. Cover, reduce heat,
and simmer to blend flavors, about 5 minutes.

RED-WINE CROUTONS: Cut the bread on the diagonal into
four 1-inch thick slices. Heat 3 tablespoons of the
oil in a large skillet. Add the bread and saute on
both sides until light brown, about 2 minutes. Drizzle
the wine and remaining oil over the croutons and top
them with the cheese slices. Cover and cook over
medium heat until the cheese melts, 2 to 3 minutes.

SERVING: Ladle soup into warm soup bowls and top with
the croutons. Pass the Parmesan cheese separately.

[Cook’s magazine; April
1989]
Posted by Fred Peters
Fidonet COOKING echo

– – – – – – – – – – – – – – – – – –

Title: Creamy Smooth Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 12 servings

1 c Butter or margarine
1 1/2 c Creamy peanut butter
1 c Granulated sugar
1 1/2 c Brown sugar; packed
2 lg Eggs
2 ts Vanilla extract
1 ts Salt
1 ts Baking soda
2 c Unbleached all-purpose flour

Cream the butter and peanut butter. Beat in the
sugars, blending well. Add the eggs, vanilla, salt,
baking soda and flour and mix well. Drop by spoonfuls
onto a greased cookie sheet. Bake in a preheated 350
Degree oven for 10 to 12 minutes

Yield: About 5 dozen cookies

—–

Sponge Cake (Pan di Spagna)

Recipe By : COOKING LIVE SHOW #CL8735
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs — separated
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch salt

Butter and line with parchment paper a 9-or 10-inch round
cake pan that is 2 inches deep.

In a medium mixing bowl, whisk the yolks with the vanilla.
Whisk in half the sugar and continue to beat until very
light and frothy, about 5 minutes, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip.

Combine the flour and cornstarch and sift once to aerate.
In a clean, dry bowl, beat the egg whites with the salt
until they hold a very soft peak, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip. Beating faster, add the remaining
sugar in a very slow stream, beating until the egg whites
hold a firm peak.

Fold the yolk mixture into the whites with a rubber spatula.
Sift the flour and cornstarch over the eggs in 3 additions,
folding them in gradually. Do not overmix the batter.

Pour the batter into the prepared pan and smooth the top.
Bake at 350 degrees for 30 to 40 minutes, until it is well
risen and feels firm when pressed gently with the palm of
your hand. Immediately loosen the layer from the side of
the pan with a small knife or spatula. Invert the layer onto
a rack and leave the paper stuck to it. Turn the layer right
side up and cool it on a rack.

Unless you are going to use the layer within a few hours,
double-wrap tightly in plastic and keep in the refrigerator
up to 5 days, or freeze.
Yield: 1 9- or 10-inch layer cake

– – – – – – – – – – – – – – – – – –

NOTES : (Courtesy of Nick Malgieri