Title: Chocolate Arabians
Categories: Cookies
Yield: 1 servings

1/4 lb Unsalted butter
1/2 c Semi-sweet chocolate chips
-(3 oz.)
2 lg Eggs
1 ts Coffee liqueur
1/2 c All-purpose flour
3/4 c Sugar
1 ts Instant espresso powder (or
-instant coffee
1/2 c Pecans (2 oz.)
24 lg Pecan halves

Recipe by: dianna@mips.com (Dianna Vosburg – Consultant)
In a medium saucepan, bring 2 inches of water to a simmer and remove from
heat. Cut butter into 1-inch pieces and put into a heatproof bowl with the
chocolate. Set the bowl over the hot water and stir until smooth. Cool
slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar,
and
espresso. Chop and stir 1/2 C. of the pecans into the batter.

Adjust oven rack to middle position and heat oven to 350 degrees F. Line
two mini-muffin tins (each with 12 cups) with paper muffin cups. Spoon
batter into cups, filling them three-quarters full and placing a pecan
half
in the center of each cup of batter. Bake until batter is set and a
toothpick inserted into the centers comes out clean, about 20 minutes.

Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack.
(can store in an airtight container for three days or freeze up to 1
month.)

May be served in the paper cups, or removed from papers before serving.

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Popularity: 15% [?]

1 small package instant pudding (any flavor)
1/4 cup confectioners sugar
1 cup cold milk (I use skim)
1 80z. container cool whip (thawed) – I used cool whip lite
Combine pudding mix, sugar, and milk in small bowl. Beat slowly with
rotary beater until well blended, about 1 minute. Fold in whipped
topping. Spread on cake that is completely cooled.

Popularity: 7% [?]

CHICKEN NOODLE SOUP (SLOW COOKER)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Broiler-fryer (3 to 3 1/2
-lb), cut up and skinned
2 md Carrots, peeled and chopped
1/2 c Chopped onion
2 Stalks celery, chopped
2 1/2 ts Salt (or less)
2 ts Dried parsley flakes
3/4 ts Dried marjoram leaves
1/2 ts Dried basil leaves
1/4 ts Poultry seasoning
1/4 ts Pepper
1 Bay leaf
2 qt Water
2 1/2 c Uncooked medium egg noodles
-(4 Oz)

Place the first 4 ingredients in a 3 1/2-quart slow
cooker in the order listed. Combine salt and the next
6 ingredients; sprinkle over vegetables. Add 6 cups
water; cover and cook on low setting for 8 to 10
hours. Remove chicken and bay leaf; add remaining 2
cups water. Stir in noodles and cook, covered, on high
setting for 20 minutes. Meanwhile remove bones from
chicken and cut chicken into bite-size pieces. Add to
slow cooker, stir to mix. Cook for 15 minutes on high
setting, covered or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.

Posted by Fred Peters.

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Popularity: 4% [?]

BROCCOLI BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Broccoli (fresh),
-trimmed and cut up
-(okay to use more)
4 c Chicken broth
-(2 cans of canned broth,
-or use fresh stock)
1 md Onion
2 tb Butter
1 t Salt
2 ts Curry powder (or less)
1 d Pepper
2 tb Lime juice
8 Lemon slices, (optional)
1/2 c Sour cream
1 tb Chives, snipped
-(optional)

Place the cut broccoli in a large saucepan along with
the broth, onion, butter, salt, curry powder and
pepper. Bring to a boil. Reduce heat and simmer,
covered, for 8 to 12 minutes or until broccoli is just
tender.

Place about 1 1/2 to 2 cups of the mixture at a time
into a blender container. Cover and blend until
smooth. Pour into bowl or another large pan. Repeat
with remaining mixture. BE CAREFUL. THE HOT LIQUID MAY
SCALD YOU. Stir in the lime juice.

Now you can either cover and refrigerate at least 4
hours to serve cold (great in warm weather), or you
can go right ahead and serve it hot (great in cold
weather). Once ladled out, you can garnish with a thin
slice of lemon, a small dollop or sour cream, and a
sprinkling of chives.

NOTES:

* A broccoli soup (hot or cold) — This recipe is
from my mom. It’s been a hit every time she or I have
served it. It is rather spicy – not for the timid or
faint-of-heart.

* You can refrigerate unused portions for serving
later, but it doesn’t keep well for long. I like to
blend it pretty well, so that the texture is quite
smooth. Some people like it a little chunkier.

: Difficulty: easy.
: Time: 45 minutes.
: Precision: approximate measurement OK.

: Andy Shore
: Adobe Systems Incorporated, Palo Alto, California
: shore@adobe.UUCP
: {decwrl, glacier, sun}!adobe!shore

: Copyright (C) 1986 USENET Community Trust

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Popularity: 46% [?]

Title: PEACHES IN WINE
Categories: Desserts, White wine
Yield: 4 servings

1/4 c Sugar
1 tb Lemon juice
1/4 c Sweet white wine
1 cn Sliced peaches (16oz)

Heat sugar, wine and lemon juice in 1 1/2-quart saucepan over medium
heat until sugar is dissolved; pour over peaches. Cover and
refrigerate, stirring occasionally, until chilled, about 1 hour.

MMMMM

Popularity: 5% [?]

COCKA-LEEKE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Leeks washed and trimmed
2 c Cooked chicken breast
4 tb Butter
2 qt Chicken broth
4 Stalks of celery sliced
1 Egg yolk
2 Carrots cleaned and sliced
1 t Salt
1 t Pepper

1. Slice cleaned leeks into 1/2″ slices. Melt butter
in a large skillet and add leeks, carrots, and celery,
cook until lightly browned.

2. Add all but 2 cups of chicken broth from the boiled
chicken to the skillet.

3. Add the chicken breast cut up into small cubes.

4. Cover and simmer for approx 2 hours.

5. In the 2 cups of chicken broth you saved add the
egg yolk to it and mix well. Add this to the skillet
and continue cooking for another 3 mins.

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Popularity: 5% [?]

Title: FIG JAM
Categories: Jams
Yield: 1 servings

2 qt Chopped figs, about 5 lbs
6 c Sugar
3/4 c Water
1/4 c Lemon juice

To prepare chopped figs, cover figs with boiling water. Let stand 10
minutes. Drain, stem and chop figs.

Combine figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly
to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir
frequently to prevent sticking. Add lemon juice and cook 1 minute longer.

Pour hot into hot jars, leaving 1/4″ head space. Adjust caps. Process 15
minutes in boiling water bath.

Yield: About 5 pints

Posted by DELLA MASIA, Prodigy ID# TXBG93A.

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Popularity: 5% [?]

SAVANNAH SOYS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Soybeans — cooked
2 tb Molasses
OR 2 drops maple flavoring
2 tb Brown sugar
Juice of 1 lemon
Salt — to taste
1 cn Tomato soup
1 md Onion — whole
2 tb Oil

Mix all ingredients except the onion. Place in bean
pot or baking dish. Put
the whole onion in the center. Bake in moderate oven,
adding a little bean broth or tomato juice as needed
to keep moist. Bake 1 hour or longer.

Recipe By : The Little Mountain Bean Bible Cookbook

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Popularity: 5% [?]

Date: Fri, 10 Feb 95 18:10:00 PST
From: sally charette

Gingery Steamed Dumplings

This is one of the few things in life that sounds too good to be true, but
isn’t!

1 package Garden Sausage (Wholesome Hearty Foods, INc.>
fresh hot-tasting powdered ginger
Kikkoman lite soy sauce
1 package won ton wrappers
a few Chinese style pea pods

Warm 4 patties at a time in the microwave for about 30 seconds, which is
hopefully time enough to thaw them but not make them too hot to handle.
Lay out several won ton wrappers, then put a little wad of the Garden
Sausage (I got about 6 dumplings per patty) in the center of each wrapper.
Sprinkle with ginger and soy sauce. I put a little slice of pea pod in
about 1/2 of the dumplings just to make it more interesting.

Pinch the won ton wrappers closed at the top. Put as many as will fit
side by side into a steamer basket in a sauce pan (at least that’s how I
did it because the rice steamer was occupado) with a little boiling water
in the bottom. Cover and steam for 5+ minutes. The won ton wrappers I
used came covered in a little flour and I figured that when the wrappers
looked moist rather than floury they were done.

Serve with little dishes of hot Asian-style mustard and /or light soy
sauce.

Popularity: 12% [?]

ALMOND BERRIES

Recipe By : DESSERT SHOW#DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Fresh strawberries
1/2 pint Fresh blueberries
Toasted almond slivers
Amaretto liqueur=7F

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
chill. Spoon into
dessert cups to serve. Sprinkle on toasted almonds.

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Popularity: 5% [?]