Title: Banana Caramel Pie
Categories: Pies, Desserts
Yield: 1 pie

1 c C H Dark Brown Sugar
1/4 c All-purpose flour
1/4 ts Salt
1/4 c Cold water
2 Egg yolks
1 c Boiling water
1 tb Butter
1/2 ts Vanilla
1/4 c Evaporated milk
1 8″ or 9″ pastry shell
— (baked and cooled)
4 Ripe bananas *

* Original recipe calls for “3 or 4 ripe bananas”

Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks;
beat smooth. Gradually stir in boiling water, then cook, stirring
constantly, about 3 minutes, until smoothly thickened. Stir in butter,
vanilla, and evaporated milk. Cool slightly, then pour into baked pie
shell. Shortly before serving slice bananas and arrange over filling.
Top with whipped cream or with meringue made out of the 2 left-over egg
whites.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: Chocolate Bourbon Balls
Categories: Candies
Yield: 3 servings

1/2 c Margaine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate
-chips
3 tb Half-and-half.

1. Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm.

2. Shape into 1-inch balls. Refrigerate until firm. Combine
chocolate chips and half-and-half in a small bowl. Microwave at
MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2
minutes, stirring once or twice. Stir until smooth. Drizzle chocolate
over candies. (Reheat chocolate as needed.) Chill.

* The picture shows them sitting in little paper candy cups.

MMMMM

Title: SPICED VEGETABLES
Categories: Main dish, African, Vegetarian
Yield: 6 servings

1 1/2 lb Potatoes
1 ea Broccoli head, include stem
5 lg Carrots, sliced
1 sm Cauliflower, chopped
1 md Onion, finely chopped
1/2 c Ghee

Depending on the size of the potatoes, either leave
them whole or quarter them, but do not cut them too
small. Chop the broccoli, reserving the inner stem,
but discarding the fibrous outside. Chop the head.
Over boiling water, steam the potatoes, broccoli stem,
carrots cauliflower. After 10 minutes, add broccoli
heads steam until vegetables are just tender. In a
heavy pot, saute the onions in the ghee till they are
transparent. Mix in all the steamed vegetables except
the broccoli. Cover cook for 6 to 8 minutes,
stirring often. Add broccoli cook for another 5
minutes. Serve with bread.

—–

Banana Cinnamon Doughnuts

Recipe By : Jo Anne Merrill
Serving Size : 30 Preparation Time :0:30
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
3 cups peanut oil — for frying
4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup margarine
1 cup bananas — mashed
2 large eggs — beaten
—- Topping: —–
3/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oil in a deep-fat fryer or deep heavy skillet.
Time heating so it will be ready when you are prepared to
begin frying doughnuts. Use Canola oil if you prefer, but
peanut oil has a higher smoking point and is a good choice
for frying.
2. In a large bowl, combine flour, sugar, baking
powder, salt, cinnamon, and nutmeg. Cut in margarine using a
pastry blender or two knives.
3. Make a well in center of mix and add mashed bananas
and eggs. Mix well. You can do this with a wooden spoon, or
since dough will be very stiff you may want to use your
hands to mix it well.
4. Place dough on a lightly floured surface and roll to
1/2-inch thick. Cut with a 2-1/2 inch doughnut cutter that
you dip in flour as needed.
5. Deep-fry, a few at a time, until golden brown. Drain
on brown paper bags. Fry the doughnut “holes” also.
6. Combine sugar and cinnamon in a paper bag or place
on a shallow plate. Coat warm doughnuts with this mixture.

Yield: about 22 doughnuts and 22 centers.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Fragrant doughnuts for a coffee break.

WINE MUSTARD

Recipe By : Homemade Good News (Vol 3 No 9)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup granulated sugar
3/4 cup dry Coleman’s mustard
1/2 cup tarragon vinegar
1/2 cup dry wine
3 eggs — beaten

Blend all ingredients together until smooth. Cook in the top of a double
boiler, stirring constantly, until mixture has thickened. (A touch of garlic
may be added, if desired.) Pour into jars, cool slighlty, and refrigerate.

– – – – – – – – – – – – – – – – – –

Title: PEANUT BUTTER SPRITZ SANDWICHES
Categories: Cookies
Yield: 36 servings

1 pk DUNCAN HINES Peanut Butter
-Cookie Mix
1 Egg
3 Milk chocolate bars

1. Preheat oven to 375’F.

2. Combine cookie mix, contents of peanut butter packet from Mix and egg in
large bowl. Stir until thoroughly blended. Fill cookie press with dough.
Press desired shapes 2″ apart onto ungreased baking sheets. Bake at 375’F.
for 7-9 minutes or until set nut not browned. Cool 1 minute on baking
sheets.

3. Cut each milk chocolate bar into 12 sections by following division marks
on bars.

4. To assemble, carefully remove one cookie from baking sheet. Place one
milk chocolate section on bottom of warm cookie; top with second cookie.
Press together to make sandwich. Repeat with remaining cookies. Place
sandwich cookies on cooling racks until chocolate is set. Store in airtight
container.

Makes 2 1/2 to 3 dozen sandwich cookies.

TIP: For best appearance, use cookie press plates that give solid shapes.

—–

Title: IMPERIAL ROLLS
Categories: Chinese, Vegetarian, Appetizers
Yield: 6 servings

1/2 lb Cellophane noodles
2 lg Onions, sliced very thin
2 Green peppers, sliced thin
6 Cloves garlic, minced
2 Jalapeno peppers, minced
1/2 To 2/3 c sesame oil
7 Or 8 med shiitake mushrooms,
-sliced very thin
3 Carrots, shredded
1 c Mint leaves, chopped
1 bn Basil, chopped
1 bn Cilantro, chopped
1 5″ piece ginger, peeled and
-minced
3/4 c Roasted peanuts, chopped
1/2 c Soy sauce
3 tb Teriyaki sauce
3 tb Black rice vinegar
1 tb Sugar
Juice from one lime
Black pepper to taste
1 pk Rice paper rounds
Vegetable oil for frying

These crispy rolls are made with Vietnamese rice paper
~ huge, round, translucent and very brittle. If you
cannot find these exotic rice paper sheets, you can
use filo dough instead (See Cook’s Note). I must say,
the first time I used these rice papers I almost gave
up after only three minutes. Be patient and practice
a bit. Once you get the hang of it, the rest will go
smoothly. Be sure to use plenty of water when
spraying the sheets, roll as quickly as possible and
keep the sheets covered as you work. A challenge
indeed, but well worth the effort. Rice papers as well
as cellophane noodles can be found in any Asian
supermarket.

Soak the cellophane noodles in warm water for 2 or 3
minutes. Cut into 4″ lengths and drain. Cook in
boiling water until done, about 4 or 5 minutes. Drain
and set aside.

Cook onions, green peppers, garlic and jalapeno
peppers in the sesame oil over high heat until wilted.
Stir frequently to prevent burning. When the
vegetables are wilted, add the shiitake mushrooms and
cook over low heat until they are soft but not mushy.
Place in a large bowl and cool. When the mixture is
cool, add all the remaining ingredients except the
rice paper and vegetable oil. Taste and adjust
seasonings.

To assemble: Take one sheet of rice paper out of the
package, dip in a large bowl of water, or spray using
a plastic spray bottle, and lay out on a flat surface.
Quickly place about 3 Tbs of the filling on the bottom
of the round and roll up, tucking the ends in as you
go. Seal with more water and set aside, seam side
down. Make all rolls in this fashion. Heat about 2″
of vegetable in a large skillet. When the oil it hot,
but not smoking, add the rolls in batches and cook
until golden brown on all sides. Remove from pan and
drain on lint-free towels; do not use paper towels as
the wrappers will stick to the paper. Serve
immediately.

COOK’S NOTE:

If using filo dough, cut sheets into long rectangles,
approx. 6×8″ long. Place some filling at the bottom of
each piece of filo dough and roll up, tucking in the
ends as you go. Brush with melted unsalted butter to
seal. Cook in vegetable oil until golden brown. Be
sure to cover the stack of filo dough at all times
with a damp cloth to prevent it from drying out.

From “Glories of the Vegetarian Table” by Janet Hazen.
Makes 6 to 8 servings.

—–

Title: 583946 Snickers Bar Pie
Categories: DESSERTS
Servings: 1

1 (10 inch) pie shell, baked
4 c milk
1 c Cool Whip
2 (3 3/4 oz.) boxes instant
vanilla
pudding
3 (3 3/4 oz.) boxes instant
chocolate
pudding
3 Snickers bars, cut into 1/2
inch
pieces
Cool Whip and peanuts for
garnish

Preparation :
Combine 1 1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip.
Beat until very smooth. Fold in candy bar chunks. Spread in baked
pie shell. Combine remaining milk, Cool Whip, and chocolate
pudding. Beat until smooth. Spread on top of vanilla layer.
Garnish. Refrigerate. Mars, Babe Ruth, 3 Musketeers, or your
favorite candy bar may be used!

MMMMM————————————————-

Title: #767339 Snickers Pie
Categories: DESSERTS
Servings: 1

2 c chocolate ice cream,
softened
1 c Cool Whip
3 oz Grapenuts
1/4 c prepared chocolate pudding
1/4 c extra crunchy
peanut butter

Preparation :
Mix all together very well. Put into pie plate, freeze. Remove
from freezer 15 minutes before serving. May be made with vanilla
ice cream and vanilla pudding and 1/2 cup extra crunchy peanut
butter. Can also use butterscotch pudding and vanilla ice cream.

MMMMM————————————————-

Title: #719652 Snickers Pie
Categories: DESSERTS
Servings: 1

12 oz vanilla ice milk
1 c whip topping
1 sm package chocolate reduced
calorie pudding (dry)
1/2 c chunky peanut butter
3 oz grapenuts cereal

Preparation :
Mix together well. Put in 8 x 8 pan and freeze. Cut into equal
portions. (1/8 serving equals 1/2 pro, 1/2 milk, 1/2 bread, 1/2
fruit, 1/2 fat, 25 opt. cal). RN

MMMMM————————————————-

Title: #720175 Snickers Pie
Categories: DESSERTS
Servings: 1

25 marshmallows
1 c whipping cream (no
substitute)
6 Snicker bars
2/3 c milk

Preparation :
Combine marshmallows, chocolate bars, and milk in top of a double
and melt; don’t boil. Allow to cool. Whip the whipping cream and
fold into the mixture. Pour into a pie shell and cool for 2 hours.
May top with Cool Whip.

MMMMM————————————————-

Title: #724194 Snickers Pie
Categories: DESSERTS
Servings: 1

2 c non-fat frozen yogurt
1/3 c chunky peanut butter
1/3 c Grape Nuts cereal
1 pk sugar-free chocolate
pudding
1 c lite Cool Whip

Preparation :
Mix all ingredients together. Pour into 8 inch pie plate.
Freeze. Cut into 8 pieces. 100 calories per serving.

MMMMM————————————————-

Title: #730308 Snickers Pie
Categories: DESSERTS
Servings: 1

16 oz Weight Watcher’s vanilla
ice
cream
3 oz Grape-Nuts
1/2 c chunky peanut butter
1 sm pkg. reduced calorie
chocolate
pudding (dry)
1 c lite Cool Whip

Preparation :
Mix together and freeze. Put in muffins pan; spray with Pam. 25
calories. 1 fruit, 3/4 milk, 1/2 bread, 1 fat, 1 protein.

MMMMM————————————————-

Title: #738271 Snickers Candy Bar Pie
Categories: DESSERTS
Servings: 1

7 Snickers candy bars
1 lg container whipped topping
(Cool
Whip)
1 chocolate cookie pie crust

Preparation :
Melt candy bars over low heat or in the microwave on very low
heat. Add the whipped topping (it will melt). Pour into the pie
crust and chill until firm (several hours). Slice and top with
whipped topping.

MMMMM————————————————-

Title: #739065 Frozen Snickers Pie
Categories: DESSERTS
Servings: 1

2 pt Light ‘N Lively vanilla or
fudge vanilla ice milk
1/4 c crunchy peanut butter
1 c Cool Whip
1 sm pkg. sugar free chocolate
pudding

Preparation :
Soften ice milk. Mix in remaining ingredients and stir well.
Freeze in pie pan sprayed with Pam. DIET EXCHANGES (per serving):
1/2 fruit, 1/2 protein, 1/2 fat, 1/2 milk and 30 calories.

MMMMM————————————————-

Title: #743259 Snickers Pie
Categories: DESSERTS
Servings: 1

1/2 ga Weight Watchers fat-free
vanilla ice cream
1 sm pkg. sugar-free chocolate
Jello
pudding
8 oz lite Cool Whip
1/2 c peanut butter

Preparation :
Mix all together and freeze in 9×13 pan.

MMMMM————————————————-

Title: #743726 Snickers Pie
Categories: DESSERTS
Servings: 1

12 oz low fat vanilla ice cream,
softened
3 oz Grape Nuts cereal
1/4 c peanut butter
1 c Cool Whip
3 oz sugar-free instant
chocolate
pudding

Preparation :
Put all ingredients into large bowl. Mix by hand or with
electric mixer. Put into 8 x 8 inch pan. Freeze. Cut into squares
and serve!

MMMMM————————————————-

Title: #758888 Snickers Pie
Categories: DESSERTS
Servings: 1

2 c Oreo cookies (crushed fine)
1/2 c coarse chopped peanuts
1/2 c butter or margarine
1 qt vanilla ice cream
12 (2 oz.) Snickers bars
1/4 c chocolate fudge ice cream
sauce
1/4 c caramel ice cream sauce

Preparation :
Mix cookies, peanuts and butter together. Press in pie plate.
Bake at 400 degrees for 10 minutes. Cool completely! Mix ice cream
with 6-8 chopped Snicker bars and spoon mixture into cooled pie
crust. Drizzle chocolate and caramel with spoon in random lines over
pie. Freeze for 4 hours. Decorate with the remaining Snickers
sliced around edge of pie. Serves 12. Very rich!

MMMMM————————————————-

Title: CURRIED OMELETTE
Categories: Curry, Cheese/eggs
Yield: 1 servings

-Gravy: 50.00 g Onion
50.00 ml Oil -sprig curry leaves
375.00 ml Coconut milk 0.50 ts Chilli powder
1.00 ts Paprika 0.50 ts Salt
1.00 ts Turmeric 1.00 ts Curry powder
3.00 ts Lime juice

Prepare the omelettes as above, fold each into three and set on one side.
Make the gravy by chopping the onion, then heat the oil and stir fry onion
and curry leaves for 2 minutes. Add the coconut milk, chilli powder,
paprika powder, salt, turmeric and curry powder and cook gently,
stirring occasionally, until the gravy thickens. Remove from the heat, add
the omelettes and slice them. Sprinkle with the lime juice. From “A taste
of Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0

—–

Fireside Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Chili meat
1 pound Ground beef
2 tablespoons Bacon drippings
1 pint Hot water
1 can Tomato puree (10 1/2 oz)
1 teaspoon Tabasco
1 Chili pepper pod or more to
2 Large onions — finely chopped
2 Cloves garlic — finely choppe
3 tablespoons Chili powder (heaping)
1 tablespoon Oregano
1 tablespoon Cumin
1 teaspoon Paprika
1 teaspoon Ground mustard
1/4 teaspoon Cayenne pepper
1 teaspoon Salt

Brown meats; add bacon drippings and cook 5 minutes.
Add hot water, tomato puree, Tabasco, pepper, onion and garlic; simmer 30
minutes. Add rest of the ingredients and simmer slowly for 1 to 2 hours. Serve
with crackers, raw onion, grated sharp Cheddar cheese and plenty of cold beer.

– – – – – – – – – – – – – – – – – –