Title: Sundae Brownie Pie
Categories: Pies
Yield: 10 servings

1 Unbaked 9″ pie crust
2 Eggs
1 c Sugar
1/2 c Butter, melted
1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/4 t Salt
1 t Vanilla extract
1/2 c HERSHEY’S Semi-Sweet
-Chocolate Chips
1/2 c REESE’S Peanut Butter Cups
1/2 c Chopped nuts
Ice cream
HERSHEY’S Chocolate Shoppe
-Topping
HERSHEY’S KISSESS Milk
-Chocolates

Heat oven to 375’F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in
large bowl, beat eggs; stir in sugar and butter. Stir together flour,
cocoa and salt, add to butter mixture. Stir in vanilla, chocolate
chips, peanut butter chips and nuts. Pour into pie crust, return to
oven. Bake additional 25-30 minutes or until almost set. (Pie will
not test done in center.) Serve warm or cool with ice cream, drizzle
with topping. Garnish with KISS.

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Here’s an article from the Nov/Dec ’94 issue of Vegetarian Journal.

A HOLIDAY CELEBRATION

By Nanette Blanchard

The following recipes are adapted from my upcoming cookbook,
_’Tis the Season: A Vegetarian Christmas Cookbook_, to be
published in August of 1995 by Fireside/Simon Schuster.

POLENTA WITH CHIPOTLES AND SUN-DRIED TOMATOES
(Serves 6)

I make this recipe often; it is my favorite way to flavor
polenta. I buy coarsely ground cornmeal, called polenta, at my
health food co-op, but regular cornmeal can be substituted if polenta
is not available.
Use holiday cookie cutters to cut out interesting shapes for this
fun dish. If you can’t find a dried chipotle chile pepper, you
can either substitute a chipotle pepper canned in adobo sauce or
any other type of hot dried whole chile pepper.

3 cups water
1 teaspoon salt
1 cup polenta or cornmeal
2 cloves garlic, minced
5 sun-dried tomatoes
1 dried chipotle chile pepper

Bring water and salt to a boil over medium-high heat in a
heavy saucepan. Pour polenta in slowly, in a thin stream, stirring
constantly. Add garlic and cook polenta, continuing to stir
constantly, until it starts pulling away from the sides of the
pan.
Meanwhile, reconstitute tomatoes and chipotles by pouring
boiling water over both and let sit while polenta cooks.
After polenta is fully cooked, drain, mince softened tomatoes and
chipotle and add to mixture.
Sprinkle drops of cold water over marble pastry board or cookie
sheet. With firm spatula, spread cooked polenta onto board
into a rectangle 1/4-inch thick. Let cool and cut into shapes
with cookie cutters.
Place shapes on cookie sheet sprayed with vegetable cooking
spray. Broil 4-inches from heat source for 5 minutes and serve
immediately.

Total Calories Per Serving: 95; Fat: 1 gram

Title: Rolled Oat Burgers
Categories: Vegetarian
Yield: 16 patties

2 c Water
2 c Old-fashioned rolled oats
2 tb Low-sodium tamari or soy
1 tb Olive oil
2 ts Olive oil
1 c Diced onion
1/2 c Grated carrots
1/2 c Diced celery
1/2 c Diced red bell peppers
2 cl Garlic, minced
2 ts Dried oregano
6 Leaves fresh basil, minced
1/2 ts Fresh ground black pepper

Bring water to a boil in a saucepan over medium-high
heat. Add oats, tamari or soy sauce and 1 tb oil.
Reduce heat to low and cook 2 minutes; remove from
heat and set aside.

In skillet, heat the remaining oil over medium heat.
Add rest of ingredients and saute 2 minutes or until
vegetables are softened. Add t cooked oat and
combined well. Chill at least 2 hours or overnight.

Preheat oven to 375 degrees. Using an ice cream scoop
(1/4 cup), portion mixture. Form each portion into a
ball and flatten slightly. Place on a lightly oiled
baking sheet and bake 20 minutes until golden brown.

Nutrition analysis per burger: 97 calories, 4 grams
protein, 3 grams fat, 15 grams carbohydrates, no
cholesterol, 80 milligrams sodium, 26 percent calories
from fat.

—–

Tortilla Stack

Recipe By : Crockery Favorites
Serving Size : 4 Preparation Time :5:00
Categories : Appetizers Crock Pot Dishes
Beef Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb ground beef, lean
5 1/3 corn tortillas — cut into 6 wedges
2/3 can cheddar cheese soup, undil
2/3 pkg taco seasoning mix
2 med tomatoes — chopped
1/4 c sour cream
1 1/3 c lettuce — shredded
any other desired toppings

Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of
tortilla wedges. In a small bowl mix soup and taco mix. Spread 1/4 of soup
over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering until all
ingredients are used. Cover and cook on LOW 4-5 hrs.

Spoon onto individual plates. Top each serving with sour cream, lettuce, etc.

– – – – – – – – – – – – – – – – – –

Per serving: 417 Calories; 27g Fat (58% calories from fat); 23g Protein; 20g
Carbohydrate; 90mg Cholesterol; 355mg Sodium

NOTES : Could be used for dip if tortilla wedges were left out. Use chips to
dip after cooking.

Mom’s Pineapple Upside-Down Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 t Baking soda
1 1/2 c Buttermilk, with
-pineapple juice
1 t Vanilla extract (or more)
1/2 t Salt
1 c Sugar, granulated
2 1/2 c Confectioner’s sugar (4x)
2 1/2 c Flour
—–TOPPINGS—–
Pineapple rings
Maraschino cherries
Pecan halves
—–SYRUP—–
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water
2 T Karo

Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add
all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups
fluid (equal parts, if possible).

Separate eggs; place all the whites in a large bowl, place 3 yolks in one
small container, and the other 3 in another. Prepare 3 8-inch cake pans
with brown-paper rounds (for bottoms) greased with shortening. Preheat
oven to 350 degrees F.

Soften 1/2 C butter in a large bowl; add confectioner’s sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and continue
beating. Add vanilla and mix till thoroughly blended, scraping sides with
spatula if necessary.

Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.

Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry.
Fold egg whites into batter.

TOPPING: Melt butter in large skillet over medium heat; add 1 T of
pineapple juice and the sugar. Add water and Karo and cook at a high,
rolling boil for about 3 minutes. Pour equally into prepared cast-iron
skillets (about 1/2 to 3/4-inch thick). Place pineapple rings in bottom of
each skillet, and in the centers, place a cherry. (Can add pecan halves,
too.) Divide batter between pans and bake at 350 degrees F. about 30-35
minutes, until done.

– – – – – – – – – – – – – – – – – –

Pineapple Julius

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Breakfast
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ozs crushed pineapple in juice
2 egg whites
3/4 tsp vanilla
1/4 c sugar
1 c water
1 c crushed ice

Blend on high for about 1 minute, maybe a little more if you want it less
frozen.

Try 1 cup frozen strawberries, thawed, instead of the pineapple for a
strawberry julius.

If you don’t want to use the egg whites, you might try a product sold at
GNC, called 100% Egg Protein (vanilla flavor). It’s mainly powdered egg
white, with vanilla flavoring and aspartame.
It will make a great “julius” of any flavour.
Careful, though-a little goes a long way. If you use a 1 oz scoop per
drink as the label suggests, the drink will be pretty thick. A tablespoon
may be enough.

– – – – – – – – – – – – – – – – – –

Per serving: 183 Calories; 0g Fat (0% calories from fat); 4g Protein; 43g
Carbohydrate; 0mg Cholesterol; 63mg Sodium

1 tablespoon gelatin
1/3 liquid cup water
2/3 liquid cup corn syrup
1 tablespoon glycerine
1/4 cup solid white vegetable shortening
1 teaspoon vanilla
6 1/4 cups powdered sugar (lightly spooned into cup) *1 pound 9 ounces*
2 cups plus 2 tablespoons unsweetened cocoa (Dutch Processed) or 2 1/2 cups
nonalkalized cocoa such a Hershey’s
Sprinkle the gelatin over the water in a 2-cup heatproof glass measure
or bowl and allow to sit for 5 minutes. Set in a small pan of simmering
water and stir until the gelatin is dissolved. (This can also be done
in a few seconds in a microwave on high power, stirring once or twice.)
Blend in the corn syrup and glycerine, then add the shortening and stir
until melted. Remove from the heat and stir in vanilla.

Mix the sugar and cocoa in a large bowl and make a well in the center.
Add the gelatin mixture and stir with a wooden spoon until blended. Mix
with your hands and knead vigorously in the bowl until it forms a ball.
Turn out onto a smooth, lightly greased surface such as Formica or
marble, clean your hands, and knead until smooth and satiny. If the
fondant seems dry or brittle, add several drops of water and knead well.
The water will make it very sticky and messy at first. When the mixture
holds together, scrape the counter clean, lightly grease it, and knead
the fondant until smooth.

Chocolate Rolled Fondant may be used at once but is easier to work with
if made one day ahead to give the moisture a chance to distribute evenly.
It is important to cover the fondant to prevent drying out. Wrap tightly
with plastic wrap and place in an airtight container.

When ready to roll out, spray the work surface and rolling pin with
nonstick vegetable spray. Don’t be alarmed if tiny cracks appear in the
surface of the fondant; the warmth from the kneading or pressure from
the rolling pin will make it smooth and satiny.
If the cocoa is lumpy, process it in a food processor for a few seconds
until powdery. If Lumpy cocoa is used it might not incorporated evenly
into the fondant. If this should happen, the chocolate fondant can also
be placed in the food processor for a few seconds until completely
smooth. Don’t try to process the whole batch at a time.

I use nonstick vegetable spray to grease the counter, rolling pin,
cutters – even my hands.

If stored fondant seems very stiff, a few seconds in the microwave
before kneading it will make it pliable.

Don’t be tempted to substitute butter for the solid white shortening.
This is one rare instance where there is no perceivable difference in
flavor and the shortening actually blends better (without streaking)
than the butter.

Caesar Ravioli Salad

Recipe By : Southern Living, July 1995
Serving Size : 4 Preparation Time :0:15
Categories : Pastas Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 oz pkg cheese ravioli
2 cups cherry tomatoes — halved
1 medium cucumber — thinly sliced
1/2 cup purple onions — chopped
1/4 cu black olives — sliced
1/4 cup fresh Parmesan cheese — grated
1/2 teaspoon black pepper — freshly ground
3/4 cup Caesar salad dressing
4 cups Romaine lettuce — shredded

Cook ravioli according to package directions; drain. Rinse with cold water;
drain.

Combine ravioli and next seven (7) ingredients. Cover and chill. Serve over
lettuce.

– – – – – – – – – – – – – – – – – –

NOTES : For picnicking, pack ravioli mixture and lettuce separately and
transport in a cooler. Assemble just before serving.

– – – – – – – – – – – – – – – – – –

Butterfinger Cookies

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter — softened
3/4 c sugar
2/3 c brown sugar — packed
2 ea egg whites
1 1/4 c chunky peanut butter
1 1/2 ts vanilla extract
1 c all purpose flour
1/2 ts baking soda
1/4 ts salt
5 butterfinger candy — chopped

In mixing bolw, cream butter and sugar. Add egg whites, beat well. Blend
in peanut butter and vanilla. Combine flour, baking soda and salt. add to
creamed mixture and mix well. Stir in chopped candy bars. Shaped in 1
1/2 inch balls and place on greased baking sheets. Bake at 350 for 10-12
minutes or til golden brown. Cool on rack.

Posted to Fabfood 9/98

Contributor: , June/July ’98

– – – – – – – – – – – – – – – – – –

Title: EGG ROLLS #2
Categories: Chinese, Appetizers
Yield: 12 servings

1 sl Ginger – fresh, peeled,
-about 1 inch
1 Clove garlic – large
1 tb Sugar – PLUS 1-1/2 teaspoons
2 1/2 ts Salt
6 Med. shrimp – about 1/4
-pound, shelled and deveined
1 Head cabbage – green, tough
-outer leaves removed (2 lb)
1 Med. onion – cut into
-1/4-inch dice
2 lg Celery ribs – cut into
-1/4-inch dice
12 Egg roll wrappers
1 Egg – beaten
4 c Peanut oil – for deep frying
1 tb Dry mustard – mixed with 1
-tablespoon cold water

1. Fill a large saucepan with water. Add the ginger, garlic, sugar
and salt and bring to a boil over high heat. Add the shrimp and cook
until they curl and turn pink, about 1 minute. Discard the garlic
and ginger and, using a slotted spoon, transfer the shrimp to a sieve
to drain; let cool slightly, then cut in 1/4-inch dice. Set aside.

2. Bring the water in the saucepan back to a boil over high heat.
Halve, core and finely chop the cabbage. You should have 6 cups. Add
the cabbage, onion and celery to the water and cook until the cabbage
is bright green, about 1-1/2 minutes. Drain thoroughly in a colander
and set aside to cool slightly. Press down to extract any excess
water from the vegetables.

3. In a large bowl, combine the reserved shrimp and the barbecued
pork; season with salt to taste. Add the vegetables and mix well.
Divide the filling into 12 equal portions.

4. Place an egg roll wrapper on a work surface like a diamond, with
a tip facing you. Keep the remaining wrappers covered. Place one
portion of the filling in a horizontal line across the bottom third
of the wrapper, then fold the tip closest to you over the filling
toward the center. Lightly brush the side tips of the wrapper with
some of the beaten egg, then fold them into the center. Brush the
surface with egg and roll up the wrapper from the bottom. Brush the
top tip with egg; fold toward you to seal the cylinder. Repeat with
remaining wrappers and filling.

5. Heat a wok over high heat for 45 seconds. Add the peanut oil and
heat to 350F. Add 4 egg rolls to the wok and fry, turning frequently
with tongs or chopsticks, until golden brown, 4 to 5 minutes.
Transfer to a colander or large sieve set over a bowl to drain.
Repeat with the remaining egg rolls, 4 at a time. Serve immediately
with the mustard sauce.

Makes 12 egg rolls.

This is truly a creation of the Chinese-American restaurant. There is
no such thing as an egg roll in China. There are spring rolls,
delicate finger-size cylinders filled with bean sprouts, scallions,
shrimp and pork, encased in a paper-thin skin. Egg rolls on the
other hand are usually filled with a bewildering variety of
ingredients, mostly chopped cabbage. It is, however, possible to
create a fine egg roll such as the one here.

Recipe from Food Wine, November, 1991.

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