Title: Reptile Pot Pie
Categories: Meats, Main dish
Yield: 4 servings

Reptile Ingredients
4 oz Boneless Rattlesnake
4 oz Jumbo Frog Legs
4 oz Snapping Turtle meat
4 oz Alligator Loin meat
Thai Curry Ingredients
1 pt Coconut milk
2 tb Thai curry paste (below)
2 tb Thai Fish Sauce
Thai Curry Paste Ingredients
1/2 c Dried minced onions
2 tb Garlic, minced
1/2 c Water
1/4 c Curry powder
2 tb Turmeric
2 tb Red pepper flakes
2 tb Fresh Coriander
2 tb Kaffir lime peel
2 tb Soy oil
Salt and Pepper to taste
Garnish Ingredients
Asst. Baby cooked vegetable
Thai hot Sauce
Black sesame seeds
Cucumber salad
Julienne of red pepper

PASTE PREPARATION: Soften onion in water, than place
all ingredients plus the onion in food processor and
puree until smooth paste forms. Reserve Excess in
refrigerator. SAUCE PREPARATION: Combine all three
ingredients in saucepan. Over low flame, shisk until
fully incorporated. REPTILE PREPARATION: Place all
ingredients in water and poach, check every 15
minutes. When almost done, remove and set aside.
Then take the poached reptile meat and place in curry
sauce and finish cooking over low heat. Divide the
curry sauce with the reptile meat into 4 bowls, add
baby vegetables and cilantro. Garnish. Serve the
Thai hot sauce and cucumber salad on the side.

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Title: CHOCOLATE MINT SNOW-TOP COOKIES
Categories: Cookies
Servings: 36

1 1/2 c All-purpose flour
1 1/2 t Baking powder
1/4 t Salt
1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
6 T Butter, softened
1 c Granulated sugar
1 1/2 t Vanilla extract
2 Eggs
Confectioners’ sugar

In small bowl, combine flour, baking powder and salt; set aside. Over hot
(not boiling) water, melt 1 cup Nestle Toll House mint flavored semi-sweet
chocolate morsels, stirring until smooth; set aside.

In large mixer bowl, beat butter and granulated sugar until creamy. Add
melted mint flavored semi-sweet chocolate morsels and vanilla extract.
Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup
mint flavored semi-sweet chocolate morsels. Wrap dough in plastic wrap and
freeze until firm, about 20 minutes.

Preheat oven to 350’F. Shape dough into 1″ balls; coat with confectioners’
sugar. Place on ungreased cookie sheets.

Bake 10-12 minutes until tops appear cracked. Let stand on cookie sheets 5
minutes. Remove from cookie sheets; cool completely.

Makes about 3 dozen cookies.

MMMMM

RAISIN PEANUT BUTTER COOKIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Shortening
1/2 c Peanut butter
2 Eggs, well beaten
1/2 c Evaporated milk
1 c Raisins
2 1/2 c Flour
4 ts Baking powder
1/2 ts Salt
1 t Vanilla

Cream sugar with shortening and peanut butter. Add
eggs, raisins, and milk. Mix well. Sift flour,
measure, and sift with baking powder and salt. Add to
first mixture. Add flavoring. Mix thoroughly. Drop by
teaspoonfuls onto well-oiled baking sheet. Bake in
moderate oven (400 F) 12 minutes. 30 servings. Martha
Mathews. Fresno, CA.

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Title: BAKED APPLES
Categories: Desserts, Fruits
Yield: 6 servings

6 lg Baking apples
1/2 ts Cinnamon
1/4 ts Nutmeg
12 tb Brown sugar
1 1/2 ts Butter

1. Wash and core apples, then remove a 1 inch strip of
peel around the middle of each apple.

2. Place apples in a 2 quart square baking dish.

3. Mix sugar, and spices in a small bowl.

4. Fill center of each apple with mixture and dot with
1/4 ts. butter.

5. Add enough water to baking dish to cover the bottom
of the dish.

6. Bake uncovered, at 350ø until apples are tender.
Baste with glaze occasionaly.

Serve warm, covered with some of the baking glaze and
real whipped cream.

*** 1/2 c of raisins can be added to the sugar and
spice mixture. ***

Tip: McIntosh or Granny Smith apples are great for
this.

From the kitchen of Lois FLack.

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SANDY’S LENTIL/RICE/BARLEY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
1 c Rice
2/3 c Barley
1 Onion, chopped
1 Bay Leaf
2 cn Corn
1 1/2 ts Sweet Basil
1 1/2 cn Evaporated Milk
Salt to taste

Wash and sort lentils, rice, barley. Simmer lentils,
rice and barley in 6 cups water with salt, onion, bay
leaf and sweet basil until tender. Add corn and milk.
Add additional salt to taste. Warm to desired eating
temperature.

Serve in a bowl with generous servings on Cottage
Cheese on top of the soup.

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Title: CHICKEN POT PIE
Categories: Casseroles, chicken
Yield: 6 servings

2 tb Butter
1/2 c Sliced onion
1 c Mushroom soup
1/2 c Milk
1/8 ts Marjoram
1 1/2 c Diced chicken
1 c Whole small potatoes
1 c Peas

cook onion in the butter till tender. blend soup, milk, marjoram and
add to onion and heat.put chicken, potatoes and peas in casserole and
pour the liquid ingredients over. top with bisquik mix or your own
tea biscuit recipe made into individual biscuits. bake in 450 degree
oven 20 minutes

MMMMM

Title: Clam Chowder
Categories: Soups Fish Appetizers Londontowne
Servings: 4

1 qt Steamed softshell clams 1 ea Onion
3 ea Medium potatoes, diced 2 T Chopped parsley
1/4 lb Butter 2 c Milk
1 x Salt/pepper to taste

Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parseley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.

Mrs. William McG. Harlow

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NEPTUNE GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Tomato juice
c Clam juice
1 Cucumber; peeled, seeded,
– and diced
3 Scallions; thinly sliced
2 tb Virgin olive oil
2 tb Red wine vinegar
1 tb Sugar
1 tb Fresh dill, chopped
1 Garlic clove; crushed,
– and chopped
4 oz Cream cheese; frozen hard,
– and then coarsely grated
1 Avocado; peeled, pitted and
– diced medium
1/2 ts Tabasco sauce
3/4 c Bay shrimp, cooked

In a large bowl place all of the ingredients except
for the shrimp. Gently mix the ingredients together.
Place the soup in the refrigerator and chill it
overnight. Serve the soup in chilled serving bowls and
garnish it with the bay shrimps floating on top.
Source: BeauRivage – Malibu, California “Southern
California Beach Recipe” by Joan and Carl Stromquist
ISBN: 0-9622807-3-9

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KARI’S CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c FLOUR
1 1/2 c SUGAR
3/4 ts BAKING SODA
1 d SALT
1 c BUTTER
2 ea EGGS
3/4 c BUTTERMILK
1/4 c SOUR CREAM
3/4 ts VANILLA
3/4 c CHOCOLATE CHIPS

IN A LARGE BOWL, COMBINE FLOUR, SUGAR, SODA, AND SALT.
CUT IN MARGARINE UNTIL CRUMBLY. STIR IN BUTTERMILK,
SOUR CREAM, AND VANILLA. DO NOT OVER MIX. FOLD IN
CHOCOLATE CHIPS. FILL GREASED MUFFIN TINS 3/4 FULL OF
BATTER. BAKE AT 375 DEG F. FOR 20 MINUTES.

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Title: Millionaire Shortbread
Categories: Cookies
Yield: 1 servings

Leland cgvh43b-; crust-
3/4 c Flour
1/4 c Sugar
1/4 c Butter; caramel layer-
1/2 c Butter
2 tb Corn syrup
1 cn Sweetened condensed milk;
-14-oz can
1 ts Vanilla
1/2 c Semisweet chocolate chips

Crust. Preheat oven to 350~. Mix together the flour, 1/4 cup sugar and
1/4 cup butter until crumbly.
Press into a greased 8- inch square pan. Bake for 10-15 minutes or until
golden brown. Cool.
Caramel Layer. In heavy saucepan, melt 1/2 cup butter. Add the corn syrup
and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes,
stirring constantly, until mixture turns medium caramel color.
Do not let burn. Remove from heate and stir in vanilla. Pour over crust.
Cool. Melt chocolate chips and spread over the caramel layer. Cool until
set. Cut into bars or squares.

Here is my recipe for Millionaire Shortbread. It’s a very good one
because I am frequently asked for the recipe. Bette…NM.

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