STUFFED CANTALOUPE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cantaloupe, medium
White or rose wine
1/4 lb Blue cheese, crumbled
1/2 lb Ricotta or farmer’s cheese
1/4 c Sour cream or heavy sweet
-cream
Salt and freshly ground
-pepper

Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melon-ball cutter. Marinate the melon balls in wine until time to serve. In
the meantime, blend together cheeses and cream. Season to taste with salt
and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
it does not fill the shell lower the rim of the shell by cutting with knife
in jagged edges to form a “basket edge.” To eat, spear melon balls with
toothpicks, and dip them into the cheese mixture for a very pretty,
refreshingly different appetizer. Makes about 1 cup cheese mixture and
about 20 melon balls.

Shared by: June Hoffman, 8/93

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Popularity: 6% [?]

Title: [THAI] khao tam kung (shrimp and rice soup)
Categories: Shrimp, Soup, Thai
Yield: 4 servings

2 c Nam sup (stock)
1 c Shrimp (about 10
-to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese
-celery-celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao
-(light soy sauce)
1/2 ts Prikthai (black pepper),
-freshly ground
Bai chi (coriander/
-cilantro leaves),
-to garnish

(shrimp and rice soup) This is the answer to the question “if Thais eat so
much hot and spicy food, what do they eat for breakfast?” (but they also
eat som tam and curries…)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving Storage (serves 4)“Col. I.F. Khuntilanont-Philpott”

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Popularity: 19% [?]

Black Walnut Pound Cake

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Post To Bakery-Shoppe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Lb Butter — softened
1 1 Lb. Box Powdered Sugar
6 Eggs
4 C Flour
1/2 C Water
2 Tsp Vanilla
4 Oz Black Walnuts — chopped

Grease and lightly flour a 9″ tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.

Serves 12 to 16

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Popularity: 14% [?]

Title: CROCKPOT MEATBALL STEW
Categories: Beef
Yield: 6 servings

1 lb LEAN GROUND BEEF
1 ea EGG
1/2 t SALT
2 T MARGARINE
1 c WATER
1/4 t GARLIC POWDER
2 t ITALIAN SEASONING
3 ea POTATOES, PEELED AND DICED
2 T CORNSTARCH
1 ea ONION, CHOPPED
1 c DRY BREAD CRUMBS
1/4 t PEPPER
16 oz WHOLE TOMATOES,CHOPPED W/
2 T BEEF GRANULES
1/2 t SEASONED SALT
4 ea CARROTS, PARED AND SLICED
1 ea ONION, SLICED
1/4 c COLD WATER

COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND
PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN
MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES
AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM
OF CROCKPOT; TOP WITH MEATBALLS. POUR TOMATO MIXTURE OVER ALL.
COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS. BEFORE SERVING,
REMOVE MEATBALLS WITH A SLOTTED SPOON. MAKE A SMOOTH PASTE OF THE
CORNSTARCH AND WATER AND STIR INTO VEGETABLES. COVER AND COOK ON
HIGH SETTING FOR 10 MINUTES TO THICKEN. REMOVE MEATBALLS TO STEW AND
SERVE

MMMMM

Popularity: 5% [?]

Title: Butterscotch Brittle
Categories: Candies
Yield: 1 batch

2 c C H Golden Brown Sugar
1 c Light corn syrup
1/4 c Water
1/4 ts Salt
1/4 c Butter or margarine

Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring
to a boil, stirring constantly until sugar completely dissolves, then
frequently to prevent burning. Boil to 285 degrees (soft-crack stage).
Add butter and continue to cook, stirring constantly until temperature
reaches 295 degree (hard-crack stage). Remove from heat; let set a minute
until bubbling stops. Pour into a well-buttered 13×9-inch pan. Cool,
then break into pieces. Makes about 1-1/2 pounds.

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

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Popularity: 3% [?]

TRIPLE CHOCOLATE FONDUE – JEANNE ELLEDGE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg BAR SEMI-SWEET CHOCOLATE
1 pk SEMI-SWEET CHOCOLATE CHIPS
OR CHUNKS
1/4 c TRIPLE SEC
3/4 c HEAVY CREAM

MELT IN DOUBLE BOILER, MICROWAVE, OR OVER VERY LOW
HEAT STIRRING FREQUENTLY TO PREVENT SCORCHING. SHOULD
BE VERY CREAMY BUT NOT SOUPY.

MAY DIP ALL TYPES OF FRUIT, POUND CAKE, OR WHATEVER
YOU DESIRE.

RECOMMEND APPLE, BANANA, STRAWBERRIES, PINEAPPLE,
KIWI, ORANGES, ETC. POUND CAKE, LADY FINGERS, ARE
GREAT.

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Popularity: 14% [?]

Title: CHOP SUEY
Categories: Main dish, Chinese, Ethnic
Yield: 1 servings

3 tb Cooking oil
1 1/2 lb Lean pork, cubed
1/2 lb Mushrooms, sliced
1 c Onions, sliced
2 c Celery, sliced
1 ts Salt
1/8 ts Pepper
1 ts Ginger
1 3/4 c Hot water, bouillon
Or meat stock
3 tb Soy sauce
1 c Bean sprouts
3 tb Corn starch

Heat cooking oil and add meat and mushrooms. Brown
evenly. Add onions, celery, seasonings and water.
Bring to boil, then simmer, cover, and cook for about
30 minutes until meat is tender. Add soy sauce, well
drained bean sprouts and more seasoning. Bring to a
boil. Thicken with corn starch which has been stirred
into a smooth paste with one-half cup of water. Cook
until thickened; then simmer for 10 more minutes.
Serve on hot cooked rice and add canned chow mein
noodles.

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Popularity: 4% [?]

Title: BAKED STUFFED EGGS
Categories: Appetizers, Side dish, Brunch
Yield: 6 servings

6 ea Egg; hard boiled
6 ea Mushroom ; chopped
1 ea Med Onion ; chopped chopped
1/2 ea Green pepper ; chopped
1 x Cayenne pepper
1 x Salt,
1 x Pepper
2 tb Butter
2 tb Flour
3/4 c Milk
1/2 c Heavy cream ;( or whipping
1 c Cheese ;grated cheddar
1 x Sauce
2 tb Butter
2 tb Flour
3/4 c Milk
1/2 ts Salt pepper; to taste
1 ds Cayenne
1/2 c Heavy cream

chop and saute mushroom, onion and bell pepper in 2
TBSP. butter. Add dash of salt and pepper. Mix with
yolks. Add enough sauce to mixture so it will hold and
not be crumbly. Brunches, I usually serve a fruit
salad, I make a very exotic salad with three dressings
to choose from…If you want the dressings let me
know, a Honey Baked Ham, smoked turkey, condiments,
and a variety of breads and muffins. People can make
sandwiches if desired. The egg recipe is as
follows:Melt butter, add flour and milk. Cook until
thick, add 1 cup grated cheese. Add chopped hard
boiled egg yolks. Halve eggs, stuff with mix, top with
sauce in pan and bake at 325 for 20 to 30 min. Can be
made ahead and baked later. Any questions please send
to my private box. Lexi in Santa Barbara FROM: LEXI
KERN (HCRM38A)

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Popularity: 4% [?]

Brown Rice Wheat Berries

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Grains Rice
Low-Fat Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups water
1/3 cup wheat berries
1/3 cup brown rice
1 Tbs liquid — for sauteeing
1/4 cup scallions — chopped
1/4 tsp salt
1/8 tsp pepper

In 2qt pan, boil water. Add berries, return to boil. Reduce heat,
simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50 minutes
longer. 5 minutes before rice is finished, saute scallion until softened.
Combine with rice and wheat mixture, along with spices.

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Popularity: 4% [?]

PEPPERMINT STICK PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 cups Chocolate wafer crumbs
1/4 cup Margarine or butter — melted
—–FILLING—–
24 Marshmallows — large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons Peppermint candy — crushed

Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against
bottom and sides of an ungreased 9″ pie plate. Bake 10 minutes. Cool. Heat
marshmallows and milk over low heat, stirring constantly, just until
marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and
food color. Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir
marshmallow mix until blended well; fold into whipped cream. Pour into crust.
Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy.

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Popularity: 5% [?]