Title: SEVEN-LAYER DIP
Categories: Appetizers, Mexican
Yield: 12 servings

2 T Lemon juice
3 md Avocado
1 c Sour cream
1 Taco seasoning mix packet
1 c Scallion; chopped
7 oz Olives; chopped
Tortilla chips; preferably
-unsalted
1/2 ts Salt
1/4 ts Pepper, black
1/2 c Mayonnaise
21 oz Bean dip; plain or jalepeno
3 Tomato; seeded chopped
8 oz Cheddar, sharp; grated

Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt
and pepper. In separate bowl, combine sour cream, mayonnaise, and
taco seasoning. To assemble, spread been dip on a large, shallow
platter. Top with avocado mixture. Put on sour cream and taco
mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover
with shredded cheese.

MMMMM

Title: CHICKEN-SPINACH SALAD WITH BACON
Categories: Salads, Poultry
Yield: 1 servings

-Piquant Dressing *
2 tb Soy sauce
1 tb Vinegar
1 tb Vegetable oil
1/2 ts Instant minced onion
1/4 ts Sugar
1/8 ts Pepper
-SALAD *
2 c Cut-up cooked chicken
5 oz Spinach, torn into
-bites-size pieces (about 2
1/2 Cups)
2 c Broccoli flowerets, cut
-into 1/4 inch pieces
1 cn (8 ounces) sliced water
-chestnuts, drained
4 sl Bacon, crisply cooked and
-crumbled
-Crated Parmesan cheese, if
-desired

Prepare Piquant Dressing; pour over chicken. Cover and
refrigerate at least 15 minutes. Toss chicken,
spinach, broccoli and water chestnuts. Sprinkle with
bacon. Serve with cheese.

6 servings.

* Piquant Dressing Shake all ingredients in tightly
covered container.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

Calories 175 Protein 24% Protein 9 17
Vitamin A 46% Carbohydrate, 9 11 Vitamin C
66% Fat, 9 7 Thiamin 8% Cholesterol, mg 40
Riboflavin 16% Sodium, mg 440 Niacin 20%
Potassium, mg 480 Calcium 8% Iron 12%

From the files of Al Rice, North Pole Alaska. Feb
1994

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Title: STEAMED PORK WITH PRESERVED TIANJIN VEGETABLE
Categories: Chinese, Pork
Yield: 4 servings

1 lb Pork butt, chopped fine
4 Water chestnuts, coarsely
-chopped
1 Green onion, minced
2 tb Preserved Tianjin vegetable
MARINADE:
1 1/2 ts Dark soy sauce
1/2 ts Sugar
1/2 ts Salt
1/2 ts Sesame oil
1 ts Cornstarch

Fresh pork lends itself well to steaming, either
cubed, sliced or minced, and combined or topped with
“flavoring” ingredients.

Preparation: Mix marinade. In bowl, mix chopped pork,
water chest- nuts, 1/2 preserved vegetable,
marinade; mix together with your fingers – it’s
faster. Spread mixture on round 12″ plate. Sprinkle
with remaining preserved vegetable. Refrigerate if
working in ad- vance.

Steaming: Bring pork mixture to room temperature
before steaming. Bring water in steamer to rapid boil.
Steam for about 20 minutes. Sprinkle with chopped
onions just before serving.

—–

OKTAPODI TOURSI (PICKLED OCTOPUS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
1/2 c Olive oil
1/2 c Red wine vinegar
4 Garlic clove
Salt — to taste
Black pepper — to taste
1 t Dried thyme
Lemon wedges, to serve

Prepare and wash the octopus (as in Octopus in Red
Wine). Place the head and tentacles in a pan with
6-8tbsp water, cover and simmer for 60 to 75 minutes
until it is tender. Test it with a skewer. Drain off
any remaining liquid and set aside to cool.

Cut the flesh into 1/2″ strips and pack them loosely
into a screw-topped jar. Mix enough oil and vinegar
to fill the jar – the exact amount will depend on the
relative volumes of the seafood and the container –
stir in the garlic and season with salt and pepper. If
you are using dried thyme, mix it with the liquid at
this stage. Pour it over the octopus, making sure that
every last piece is completely immersed. If you are
using thyme stalks, push them into the jar.

Cover the jar and set it aside for at least 4-5 days
before using. To serve, drain the octopus and serve
it on small individual plates or saucers with the
lemon wedges.

Cubes of at least one-day old bread, speared on
cocktail sticks, are the usual accompaniment.

A Taste Of The Greek Islands by Pamela Westland found
on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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BLOODY BUG JUICE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Frozen strawberries — thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries — fresh or frozen

Recipe by: Creepy Cuisine, Lucy Munroe
Place the strawberries in a bowl and mash with a
fork. In a large pitcher, mix the strawberry mash,
lemonade and ginger ale. Place handfuls of raisins and
blueberries (bugs) into tall glasses. Pour the liquid
over the bugs, then sit back and watch the bugs and
scum rise to the top of each glass. To quench a
creepy crowd’s thirst, double or tripple this recipe
and serve in a punch bowl. Drape some gummy worms
over the rim of your bowl for a particularly
swampy-looking effect!

Penny Halsey (ATBN65B).

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Title: Coffee liqueur cream pie
Categories: Alcohol, Desserts
Yield: 6 servings

24 Chocolate sandwich cookies,
1 qt Chocolate ice cream
1/2 c Coffee liqueur
2 c Whipped cream, sweetened,bea
3 tb Butter
1 qt Vanilla ice cream
1 c Heath candy bars, crushed

Mix crushed cookies with butter and press into a 9 inch pie pan. Chill.
Stir chocolate ice cream to soften and blend in 1/4 cup coffee liqueur.
Spoon into pie shell. Sprinkle with crushed Heath Bars and place in freezer
1 hour. Soften vanilla ice cream and add 1/4 cup coffee liqueur. Spoon over
the chocolate mixture. Freeze overnight. Garnish by piping whipped cream
around the pie. Cut into wedges and serve with a drizzle of coffee liqueur
over the top.

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Title: EASY CHILI RECIPE
Categories: Tex-mex, Beef
Yield: 6 servings

4 ea Cloves garlic; minced
1 ts Cumin
1 ea Yellow onion; – chopped
1 pk Pinto beans*
3 c Beef broth
1/4 ts Cayenne pepper

1,2 lb sirloin tips; cubed 3, 4 T chili powder
*Washed and soaked the night before (drain saute the
beef, onions, garlic,add to the beans, add beef stock,
salt and pepper to taste, cayenne and chili powder,
simmer gently until beans are tender, about 2 1/2
hours. Sometimes i add chili ortega peppers, fresh
vine ripened tomatoes, tomato sauce, i also sometimes
thicken it with masa and water, it depends on the mood
of the day.. Don’t hesitate to be creative…chili is
universal and lots of fun to change the ingredients.
You might also try black beans, or a combination. Let
me know your results……susan – san diego
LAWRENCE MORAN (FWMH07A)

—–

Title: Dietetic Candy Suggestions
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

-Keywords: Brand/Mildred

Raisins dates, or half pecans or walnuts may be dipped in dietetic
chocolate coating, separated and placed on waxed paper and chilled
until firm. Clusters may be made by mixing the melted coatings with
raisins, nuts, or cereals. Place on waxed paper, chill until firm.
Strawberries may be partially or entirely dipped in coating. Serve
the same day as dipped. Source: Ideals Candy Cookbook by Mildred
Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Title: Brickle Peanut Butter Cookies
Categories: Favorite, Dessert, Cookies, Posted-mm, Suzy
Yield: 3 Dozen

1 1/4 c Firmly packed Lt.Brown Sugar
3/4 c Creamy peanut butter
1/2 c Crisco all-veg. shortening
3 tb Milk
1 tb Real vanilla extract
1 lg Egg
1 1/2 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
1 c Heath Brand Bits O’ Brickle
Toffee Chips =OR
Crushed Heath Candy Bars

———————————–ICING———————————–
2 c Confectioners’ Sugar
1/4 c Butter Flavor Crisco
1/2 ts Real vanilla extract
Milk

———————————-TOPPING———————————-
1 1/2 c Heath Brand Bits O’ Brickle
Toffee Chips =OR
Crushed Heath Candy Bars

Preheat oven to 375 degrees F.

Combine brown sugar, peanut butter, shortening, milk and vanilla
extract in a large bowl. Beat at medium speed with an electric mixer until
well blended. Add egg, beating until just blended.

Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Stir in toffee bits. mixing until just blended.

Drop dough by heaping teaspoonfuls 2″ apart onto an ungreased baking
sheet. Flatten slightly with hand or a floured bottom of a glass.

Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool on
baking sheet 2 minutes. Remove cookies to foil or racks to cool
completely.

ICING:
Combine confections’ sugar, shortening and vanilla extract in a
medium bowl. Beat at low speed. Add milk as needed to make good
spreading consistency. Spread icing in center tops of cooled cookies.

TOPPING:
Dip cookie in toffee bits and gently press them into the icing.
Allow icing to set before serving.

From the recipe files of suzy@gannett.infi.net

—–

GARDEN SQUASH AND NASTURTIUM BUTTER PASTA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Flowers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Nasturtiums
2 Shallots — diced small
1 t Finely chopped fresh savory
1 t Finely chopped fresh thyme
4 tb Sweet butter
Salt pepper
4 Tiny yellow squash w/flowers
4 Tiny green squash w/flowers
1/2 c Chicken stock
2 Servings of Tagliatelle
—–FOR GARNISH—–
Additional nasturtiums

Separate nasturtiums from stems and chop them. Blend flowers, shallots,
and herbs together with butter and season with salt and pepper. Slice
squash into thin rounds and squash blossoms into ribbons. Keep each
separate.
Gently saute squash alone in half the nasturtium butter for 2 to 3
minutes. Add chicken stock and squash blossoms and simmer while you cook
the pasta. Drain pasta and add it with remaining nasturtium butter to
squash; season and mix well. Serve garnished with additional nasturtium
blossoms.
Variation: Delicate vegetables that won’t overpower nasturtium butter –
for example, whole shallots, fava beans, peas, or leeks – can be added or
used in place of squash.

– – – – – – – – – – – – – – – – – –