Dump Cake

Recipe By : Karen Sanburn
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 20 oz. can pie filling — any flavor
1 20 oz. can crushed pineapple
1 box cake mix — any flavor
8 oz. pecans — chopped
2 sticks butter or margarine

Put pie filling and pineapple in bottom of 9×13″ baking pan. Stir together.
Sprinkle cake mix on top. Cut up butter and dot over cake mix, making sure
to get in corners of pan. Sprinkle pecans on top. Bake at 350 degrees for
45 minutes or until brown.

Refrigerate any leftovers.

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NOTES : Extremely easy , and very good.

Peanut – Butter Crisscrosses

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine*
1/2 cup granulated sugar*
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
2 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt

Cream margarine, sugars, eggs and vanilla. Stir in peanut butter. Sift dry in
gredients; stir into creamed mixture. Roll into balls (rounded teaspoon). Plac
e on non-stick treated cookie sheet. Press with back of floured fork to make c
risscross. Bake at 350 degrees about 10 minutes.

*1/2 cup margarine and 1/2 cup sugar has been removed from this recipe.

T4544 Records

busted by sooz

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Mocha Sundae Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Ice Cream
Freezer Alcohol
No-Bake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Oreo cookies
1/3 cup Unsalted butter — melted
2 ounces Unsweetened chocolate
2 tablespoons Unsalted butter
1/2 cup Sugar
7 ounces Evaporated milk
1 quart Coffee or mocha almond — fudge ice cream; sof
1 cup Heavy cream
2 tablespoons Powdered sugar
2 tablespoons Kahlua
1/2 cup Nuts — chopped

Lightly butter a 9″ springform pan. Crush the cookies.
Stir in the melted butter and mix well. Press into the prepared pan. Chill
until firm. In a heavy saucepan, melt the chocolate with the butter over low
heat. Stir in the sugar. Slowly pour in the evaporated milk. Cook over high
heat for 5 to 10 minutes, or until thickened. Transfer to a bowl. Chill in the
freezer until the ice cream is firm. Spread with the chocolate sauce. Return to
the freezer. Whip the cream with the sugar and Kahlua until firm. Spread over
the pie.
Sprinkle with the chopped nuts. Freeze until firm, about 4 hours. Let stand for
5 minutes before serving.

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GREEK POTATO SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Round Red OR White
Potatoes
5 c Water
Purple Onion Rings
1/2 c Coarsely Chopped Cucumber
5 Cherry Tomatoes, Halved
1 sm Clove Garlic
1/4 c Plain Low Fat Yogurt
2 tb Crumbled Feta Cheese
1/4 ts Dried Oregano,
1/8 ts Dried Rosemary Crushed
1/8 ts Pepper
4 Ripe Olives
1 tb Chopped Fresh Parsley

Combine Potatoes 5 C. Water in A Large Saucepan;
Bring To A Boil. Cover, Reduce Heat Simmer 15 Min.
OR Till Tender. Drain Potatoes Chill. Cut Potatoes
Into 3/4 in. Cubes. Combine Potatoes, Cucumber,
Tomatoes in A Large Bowl. Set Aside.Drop Garlic
Through Chute in Processor With Processor Running.
Process About 3 Sec. OR Until Garlic Is Finely
Chopped. Add Yogurt Feta Cheese, Oregano Rosemary.
Process Until Smooth. Add Yogurt Mixture To Reserved
Potato Mixture; Toss Gently To Coat. Garnish With
Parsley, Olives Onion Rings If Desired. Cover
Chill Thoroughly. (Fat 1.3. Chol. 5.)

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Title: Piroshki
Categories: Polish, Pies, Ceideburg 2
Yield: 1 servings

MMMMM—————————PASTRY——————————–
1/2 lb Cream cheese, softened
1/2 lb Sweet but butter, softened
2 c Flour

MMMMM————————–FILLING——————————-
3 tb Butter
2 c Fresh mushrooms, finely
-chopped
1 sm Onion, minced
1/3 lb Lean ground pork
1 ts Salt
Freshly ground black pepper
3 tb Fresh dill, chopped, or 1
-tablespoon dried
2 tb Tomato paste
2 tb Dry sherry
1/3 c Sour cream

Pastry: Combine cream cheese and butter; mix well. Add flour and mix
thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.

Filling: In a large frying pan, heat 2 table spoons butter over
moderately high heat. Add mushrooms and onion, saute, stirring, for
about 1/2 minute. Remove mixture; set aside.

In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard. Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.

Add mushrooms and simmer another few minutes. Remove from heat, stir
in sour cream and mix well. Chill for 2 to 3 hours.

Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.

Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown. Let stand for a few
minutes before serving. Serve hot or at room temperature.

Makes about 24.

Adapted from “Ethnic Cuisine ” by Elizabeth Rozin.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

MMMMM

1 part Tequila
1 part Amaretto di Saronno (your proportion may vary)
on the rocks

Mix.

Title: Sandcake (Sandkage)
Categories: Danish, Cakes, Ceideburg 2
Yield: 1 servings

1 1/4 c Butter
1 1/4 c Sugar
3 Eggs
1 c Flour
1 c Potato flour
3/16 c Rice flour
1 ts Vanilla extract

I was getting ready to ship off the Danish cookbook to Ted when I
remembered that you had asked for a recipe for Danish pastry. Here’s
a gen-u-wine one, several variations and a short recipe for Sand Cake
that got snagged with the Danish recipe.

Mix the butter and sugar, add the eggs one at a time, and finally the
sifted flour and vanilla extract. Bake in a moderate oven about 1
hour, or until golden brown. If baked only 45 min. the cake will be
underdone but tastier.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son,
Copenhagen, 1957.

Posted by Stephen Ceideberg; May 13 1993.

MMMMM

Title: TUNG-PO GOLDEN PORK FEET
Categories: Chinese, Pork
Yield: 4 servings

1 Pork Foot
1 tb Cornstarch Paste
1 tb Spring Onion, minced
Soy Sauce
6 c Oil (for frying)
2 c Soup Stock
2 ts Dried Pickled Cabbage
2 ts Sesame Oil
10 Carrot Balls
10 Turnip Balls
Spinach

————————SEASONINGS————————
5 Ginger Slice
2 ts Salt
Peppercorns
1 ts Sugar Colour
1 ts Pepper, ground
1/2 tb Wine
1 tb Soy Sauce

Scrape hair off the pork foot. rinse. Chop into
sections. Remove bones. Cook in boiling water briefly.
Add some soy sauce to the pork foot. Heat oil for
frying. Fry the pork foot till golden brown. Remove
and drain. Save some oil in the wok. Add seasonings.
Stir quickly. Add stock and pork foot. Simmer over a
low flame for 1 hour. Remove. Steam for 10 minutes.
Save the juice oozing out from the pork foot. Put the
pork foot, upside down, on the plate. Stir-fry the
dried pickled cabbage with sesame oil. Add the juice
above, cornstarch paste, and spring onion. Mix well.
Pour it over the pork foot. Fry the carrot and turnip
balls for 3 minutes. Garnish the dish with them and
add some spinach. Serve.

Note: Sugar colour is made by frying granulated sugar
and rock sugar with oil over a very small flame. It
looks like soy sauce and helps deepen the colour of
the dish.

Tung-Po is also known as Su Shih and is one of the
Eight Great Scholars.

From The Chinese Regional Cuisine Series, Szechwan
Cooking.

Posted by James Lor.

—–

Vegetarian Chili

Recipe By : TV Guide
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Low Fat
Main Dish Main Meal
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups Tomatoes, Canned
3/4 Cup Bulgur
2 Tablespoons Vegetable Oil
1 Medium Onion — chopped
3 Stalks Celery — chopped
3 Each Carrot — chopped
1 Tablespoon Lemon Juice
5 Tablespoons Chili Powder
4 Cloves Garlic — minced
1 1/2 Teaspoons Pepper
1 Teaspoon Cumin
1 Teaspoon Basil
1/2 Teaspoon Oregano
1 1/2 Cups Green Pepper — chopped
1 1/2 Cups Kidney Beans, Canned — drained
1 3/4 Cups Garbanzo Beans — drained
2 Cups Tomato Juice

Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set
aside. Bring 1 cup reserved liquid to boil over medium heat. Remove
pan from heat and stir in bulgar. Heat oil in heavy, deep skillet over
medium low heat. Add onion and cool until translucent, about 10 min.,
stirring frequently. Add tomatoes, celery, carrots, lemon juice and
spices, and cook until vegetables are almost tender, about 15 minutes,
stirring frequently. Add bell peppers and cook until tender, about 10
min. Mix in bulgar, kidney beans, garbanzo beans and 2 cups tomato
juice. Reduce heat and simmer 30 min., stirring occasionally ( add
remaining tomatoe liquid if necessary).

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NOTES : Garbanzo Beans = Chick Peas

SPICY PUMPKIN BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
2 Cloves garlic, chopped
1 tb Butter
1 cn Pumpkin puree (16 ounces)
4 c Chicken stock
1 1/2 ts Dried ground small red
-chilies
1/2 ts Pepper
1/4 ts Ground allspice
1/2 ts Sugar
1/4 c Dry sherry
1 c Half-and-half

Freshly grated nutmeg, for garnish

Saute the onion and garlic in the butter until they
are soft and transparent. Add the pumpkin, stock,
chilies, pepper, allspice, sugar, and sherry. Bring
to a boil, then reduce the heat and cover. Simmer for
30 minutes. Place the mixture in a blender and puree
until smooth. Return the soup to the pot; add the
half-and-half and simmer until heated through. Garnish
with nutmeg and serve.

Makes 4 servings.

Nutrient Values per Serving: 210 Calories, 12 g Fat, 7
g Saturated Fat, 9 g Protein, 17 g Carbohydrate, 31 mg
Cholesterol, 846 mg Sodium.

[THE WASHINGTON POST; November 28, 1990; Dave DeWitt
and Nancy Gerlach; “The Whole Chili Pepper Book”]

Posted by Fred Peters.

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