PEANUTTY ROCKY ROAD

Recipe By : dave prelip
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Milk chocolate — coasrsely chopped
8 oz Large marshmallows — quartered
1 c Unsalted roasted peanuts

In a heatproof bowl over hot, not simmering water, heat the chocolate
till almost completely melted. Remove from the water and let stand,
stirring occasionally, until the residual heat melts the chocolate
completely. Let the chocolate cool until tepid. Lightly butter a
baking sheet. Stir the marshmallows and peanuts into the tepid
chocolate. (Stir a marshmallow into the chocolate as a temperature
test. If it melts, the chocolate is still too warm; cool longer. If
the chocolate stiffens, heat over hot water until the chocolate is
softened.) Spread onto the prepared baking sheet. Refrigerate until
firm, at least 4 hours. Cut into pieces. (Store the rocky road at
room temperature in an airtight container.) Makes about 1-3/4 pounds.
Source: “An Edible Christmas” Cookbook by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C

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Title: Cherries Jubilee – Trader Vic’s Style
Categories: Desserts
Yield: 2 servings

1 c Fresh cherries; pitted
1/4 c Warmed brandy
2 tb Kirschwasser
1 pt French vanilla ice cream

Heat the cherries in a glass pyrex double boiler bottom. Ignite the
brandy in a large spoon and pour over the cherries. Stir constantly
until the flame dies and then add the Kirschwasser. Serve over a rich
Vanilla Ice Cream.

This was how they made it at Trader Vics in Scottsdale, Arizona, USA
in the late 1970’s.

From the personal MM recipe database of Sandy Gamble

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Title: MINI OREO MAGICAL PIZZA
Categories: Cookies
Yield: 8 servings

1 pk 7.5 oz Mini Oreo Cookies
1 pk 16 oz brownie mix
1 c Miniature marshmallows
1/3 c Chopped walnuts
1/3 c Candy coated peanut butter
-candies

1. Reserve 20 cookies. Prepare brownie mix according to package
directions. Stir in remaining cookies. Spread batter in a greased 12″
pizza pan. Bake at 350F for 18-20 minutes or until done.
2. Sprinkle marshmallows over the top of the hot brownie; bake for
3-5 minutes more or until marshmallows are lightly browned. Sprinkle
with nuts, candies and remaining cookies, pressing lightly into the
softened marshmallows. Cool slightly on wire rack. Cut into wedges;
serve warm or cool.

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Title: Gulaschsuppe (Goulash Soup)
Categories: German, Soups/stews, Beef
Yield: 6 servings

2 c Onion; Chopped 1 ts Paprika
1/4 c Shortening 2 ea Garlic Cloves; Minced
3 ea Green Bell Peppers; Chopped 6 c Beef Broth; *
3 tb Tomato Paste 1 tb Lemon Juice
1 lb Beef Cubes; 1-inch Cubes 1/4 ts Caraway Seeds
1 x Red Pepper; Dash

* Beef Broth can be either canned or home made (home made is preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Fry onions in hot fat until transparent. Add green peppers and tomato
paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining
ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed
potatoes if you like and simmer until potatoes are done.) Best when
reheated and served the second day.

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CRAB BISQUE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 t Onion, finely chopped
1 tb Parsley, finely chopped
1 1/2 c Crabmeat, chopped
2 tb Flour
2 c Chicken broth
2 c Cream, light
Pinch cayenne pepper
Salt

In a saucepan, melt the butter. Add the onion and cook slowly until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly
(about 4 minutes). Add the flour, stir to blend and cook for 3 minutes
more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN
PARTIALLY COVERED. Add the cream and cayenne pepper. Heat add salt to
taste. Makes 5 cups. This recipe comes from one of the most frequented
Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. ….
“Newick’s”

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Title: CHICKEN WITH PLUM SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

2 Chicken breast; skinned,
– boned
3 tb Wine, white, dry
1 tb Catsup
3 tb Plum sauce
1/2 ts Salt
1/2 ts Sugar
3 tb Oil
1/4 c Chicken broth
1 ts Cornstarch
1 tb Water

Cut chicken into 1-inch cubes. In a bowl mix together
wine, catsup, 2 tablespoons plum sauce, salt and
sugar. Add chicken and marinate at least 30 minutes,
preferably overnight.

Heat wok or skillet over high heat. Add oil.
Stir-fry chicken until almost cooked, about 1 minute.
Add chicken broth and remaining 1 tablespoon plum
sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring
frequently, until sauce is thickened and translucent.

Recipe from “Too Busy To Cook”, published by Bon
Appetit, 1981.

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Title: Powdered Sugar Replacement
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 1 servings

2 c Nonfat dry milk powder -fructose sugar
1 c Granulated sugar 2 c Cornstarch
-replacement such as

Combine all ingredients in food processor or blender .Process until
well blended and powdered.Transfer to airtight container/

Recipe Yield 4c replacement for use in making desserts. diabetic
exchange 1 bread or 1/2 nonfat milk 1/2 bread Calories for 1/4 c
81 source Diabetic Dessert Cookbook

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Title: BEET CABBAGE RELISH
Categories: Relishes
Yield: 6 servings

10 Beets, chopped
1 c Chopped onions
2 c Chopped cabbage
1 c Red sweet pepper
1 Stalk celery, chopped
2 tb Salt
1/2 c Sugar
1 c Chopped cauliflower
3 tb Mustard seed
1 tb Celery seed
2 To 2 1/4 cups vinegar

Combine ingredients. Heat to boiling. Cook slowly,
stirring frequently, until vegetables are tender. M.B.
Horsky, Simpson, PA.

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Title: COCONUT JOYS
Categories: Cookies, Holidays, Chocolate
Yield: 3 dozen

0.25 lb Butter (or margarine) 3.00 c Coconut
-(one standard package) 2.00 c Powdered sugar
2.00 oz Chocolate (unsweetened), -melted (2 squares)

Melt butter in a sauce pan. Remove from heat. Add powdered sugar and
coconut. Mix well.

Shape rounded teaspoons of mixture into balls. Make an indent in center of
each and place on cookie sheet. Fill centers with melted chocolate. Chill
until firm. Store in refrigerator.

NOTES:

* Super-sweet, super-rich holiday cookies — This is an easy recipe that
can knock your socks off for flavor and sweetness. In other words, it will
make your teeth fall out.

* We use sweetened coconut and also use semi-sweet chocolate. This is why
they make your teeth fall out.

* I tried an approach of melting the stick of margarine using the
microwave on full for 48 seconds. While it was melting, I measured and
mixed up the dry ingredients. I then poured half the liquid over the
premixed coconut-sugar mixture; mixed some and poured in the remainder.
This worked well for me, but my wife insists that the listed method is
easier.

* Your clean thumb is the best way to make the indentations.

* Be sure to keep them in the refrigerator until ready to serve.

: Difficulty: easy.
: Time: 30 minutes preparation, 1 hour chilling.
: Precision: approximate measurement OK.

: John Daleske
: AT T Bell Laboratories, Columbus, Ohio, USA
: {cbosgd,cbatt}!cbdkc1!daleske

: Copyright (C) 1986 USENET Community Trust

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Title: Peanut Butter Noodles
Categories: Pasta, Salads, Kids
Servings: 1

8 oz Pasta, linguine (1 package)
3 ts Peanut butter
1/2 ts Salt
2 tb Soy sauce
1 tb Sesame oil
1 ts Sugar
1/2 ts Vinegar, white wine
2 Garlic cloves, minced
1 ts Onion, grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid’s lunches

Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan

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