Easy No-Bake Oatmeal Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick margarine
1/2 cup cocoa
2 cups sugar
1/2 cup milk
3 cups quick-cooking oatmeal
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup peanut butter

Mix first 4 ingredients together and boil for 1 minute. Remove from heat. Ad
d next 4 ingredients. Mix well. Drop on waxed paper by teaspoons to cool.

busted by sooz

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Title: Peanut-Butter-Banana Brownie Pizza
Categories: Desserts, Fruits
Yield: 12 Servings

1 pk Brownie mix
1 pk Cream cheese, softened
1/4 c Sugar
1/4 c Creamy peanut butter
3 Large bananas,peeled,sliced
1/4 c Coarsely chopped peanuts
2 Squares semi-sweet chocolate
2 ts Butter or margarine

Prepare brownie mix as directed on package. Spread
butter evenly in greased 12 inch pizza pan. Bake 20
minutes. Cool completely on wire rack.
Mix cream cheese, sugar and peanut butter with
electric mixer on medium speed until well blended.
Spread over brownie. Arrange banana slices over cream
cheese mixture; sprinkle with peanuts. Cook chocolate
and butter in heavy saucepan on very low heat,
stirring constantly until just melted. Drizzle over
bananas and peanuts. Makes 12 servings. Prep time: 15
minutes. Baking time: 20 minutes. ch

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PECAN OR WALNUT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices dry bread
6 Med size raw potatoes
2 c Pecans or walnuts
3 Onions
3 Eggs
Salt/pepper to taste
1 tb Accent (optional)

Grind first 4 ingredients through chopper in order
given. (Or use a food processor.) Add eggs, salt,
and seasonings. Pour into a greased loaf pan. Cover
top of loaf with oil or melted shortening (or a brown
gravy). Bake 1 hour at 400 F. Slice and serve hot or
cold. Note a little water may be added before baking
if it loooks like it is going to be too dry. Source:
New England Sanitarium Hospital From Dottie
Theriault’s collection

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VANILLA BEAN PUDDING

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
3 tablespoons cornstarch
3 cups half-and-half
4 egg yolks
1 tablespoon unsalted butter
1 vanilla bean split
1 cup — crushed vanilla wafers
2 cups raspberries
5 mint sprigs, — for garnis

In a saucepan combine sugar and cornstarch. Stir in half-and-half. Cook,
stirring, over medium heat
until mixture thickens. In a small bowl beat egg yolks. Gradually add half of
cream mixture to yolks,
stirring constantly. Return egg mixture to saucepan and heat just to simmering.
Reduce heat and
simmer 2 minutes more, stirring all the while. Remove from heat and stir in
butter. Pour custard into
4 small ramekins, about 1/2 cup capacity. Top each with vanilla wafers and
raspberries. Cover with
plastic wrap and refrigerate until ready to serve. Garnish with mint leaves.

Yield: 4 serving

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RYE BREAD WITH ONIONS AND CARAWAY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER (VGXB82A)
2 c Bread flour
1/2 c Rye flour
2 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Onions — chopped
1 1/2 ts Caraway seeds
3/4 c Water
1 t Yeast

I will probably add more of the caraway seeds. We enjoy the taste.
The Irish Soda Bread has 2 TBSP. caraway seeds in its recipe. FROM:
BETTIE COOPER (VGXB82A)

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WILTSHIRE WHITSUN CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Sm. tart green gooseberries
5 Elderflower blossoms*
1/2 lb Plain wholemeal flour
2 ts Baking powder
2 lg Eggs
6 oz Butter
6 oz Pale muscovado sugar
Demerara sugar
Flowers leaves to garnish

*Note: A handful of sweet geranium or lemon balm
leaves may be substitued for elderflower blossoms if
desired.

Top and tail the gooseberries into a mixing bowl. Add
the finely chopped leaves or the florets of
elderflower carefully stripped from the stalk, and
stir to mix with the fruit. Sift the flour and baking
powder into a separate bowl. Cut then rub in the
butter. Stir in the muscovado sugar then the lightly
beaten eggs. Finally, stir in the gooseberries and
their flavourings.

Grease the base of an 8-inch spring-clip cake tin,
line and grease again. Turn the cake mixture into it
and mound it up in the middle. Bake at 350 F (180 C)
gas mark 4 for about 1 1/2 hours. Unlike most cakes,
this one does not come away from the sides of the tin
when it is cooked.

Cool for a few minutes before unmoulding. Sprinkle
with demerara sugar and decorate with fresh elder
blossom or sweet geranium or melissa leaves, and serve
the deliciously moist cake while it is still warm – as
a pudding, with plenty of cream.

Source: Philippa Davenport in “Country Living”
(British), June 1988.

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CROCKPOT BOSTON BAKED BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Beans
Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried Navy beans
2 Onions, chopped
1/2 c Brown sugar
1/4 c Molasses
1/3 c Catsup
1/4 lb Bacon, diced
1 tb Salt
1 1/2 ts Dry mustard
1/4 ts Pepper

Soak beans in water overnight. Drain and put all ingredients in
cooker. Add 1 cup water and stir to blend. Cover and cook on low 10
to 12 hours. Can also spice it up with a few cloves of garlic, a half
teaspoon of powdered ginger, and a good dash of Worchestershire
sauce. As an option, stir in 1 cup drained pineapple chuncks during
the last hour of cooking for a delicious fruity flavor.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

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Date: Tue, 04 Oct 94 19:23:47 EDT
From: Libby

beans’n’greens

1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves

put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).

AMIGDALA PRALINE (ALMOND PRALINE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
1 c Almonds
1 tbsp Butter
4 tbsp Sugar
Drop of lemon juice

Blanch almonds. Put butter, sugar, and almonds in frying pan and brown
almonds to light-coffee color, stirring constantly with wooden spoon. Add
dro of lemon juice to keep sugar from srystallizing. Pour onto a buttered
marble slab, a buttered platter, or buttered baking sheet. Spread dout
evenly and let cool. Break into pcs., or crumble to use on tarts or ice
cream.

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Marinated Green Bean Salad (June)

Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fresh green beans — washed and trimmed
8 ounces young zucchini — washed and trimmed
8 ounces red bell pepper — roasted
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 cloves garlic — sliced
1 anchovy — minced
1 tablespoon parsley — minced
1/2 teaspoon salt
freshly ground pepper
6 large lettuce leaves

Steam whole beans and squash until just tender, about 6 minutes. Plunge into
cold water to stop cooking. Cut beans on diagonal into 2-inch lengths. Cut
zucchini into 2-inch sticks, about as big around as green beans. Remove char,
seeds and stem from pepper and cut into 2-inch strips. In a medium bowl, mix
together vinegar, oil, garlic, anchovy, parsley and salt and pepper. Add
vegetables and allow to stand at least 30 minutes. Divide among lettuce leaves
to serve, drizzling any remaining marinade over the top. Serves 6

Copyright© 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

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