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% [?]

Title: Herb Butter
Categories: Extras
Yield: 1 servings

1 c Butter; softened
1 tb Oregano
1 tb Basil
1/4 c Green onion tops; chopped
1 Lemon; juice of

Cream butter; add all ingredients. Spoon into containers and garnish
with your favorite herb. Makes 1 1/2 cup. Especially good on veggies!
It is really good on homemade whole wheat bread also.

MMMMM

Popularity: 11% [?]

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.

—–

Popularity: 15% [?]

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: 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.

—–

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% [?]

Ouisie’s BLACK BEAN SOUP

Recipe By : Ouisie’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dry
1 yellow onion — peeled, cored and
— cut in 6 wedges
4 whole cloves — stuck into one of
— the onion wedges
1 large clove of garlic — with a toothpick
— stuck through it so
— you can remove it
— easily
2 bay leaves
3 cups chicken broth — fresh, canned or
— dehydrated (taste
— whichever you
— choose and salt
— accordingly)
2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots — washed but not
— peeled, and chopped
3 celery stalks and leaves — washed and chopped
3 cloves garlic — peeled and finely
— chopped
1 tablespoon thyme — dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream — preferably at room
— temperature and
— stirred so it
— spoons nicely
Fresh cilantro — washed and spun dry
Green onions — finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander and pick
out the rocks and earth and the occasional malformed specimen. Place
them in a bowl, with enough fresh, cold water to cover them by 3 inches,
and set aside. The next day, drain the beans and put them in a large
soup pot. Cover with cold water and turn the burner on low. As the beans
heat, foam will rise to the surface; skim this off with a large cooking
spoon, and repeat until all the foam is gone. (Don’t let the pot boil,
because if you do. the skins will start to slip off and the beans won’t
hold their shape well as they cook.)
Add the onion wedges, the garlic and the bay leaves. Simmer, stirring
occasionally and adding water when the liquid gets low. When the beans
are tender (this takes from one to three hours), remove the onion wedges
and garlic. Now spoon out half of the beans, allow to cool, and puree in
a food processor with the chicken broth. Return the mixture to the pot.
Add salt to taste and simmer while you prepare the vegetables.
Toast the cumin seeds in a non-oiled saute pan and grind them with a
mortar and pestle or in an electric spice-grinder. Heat the oil in the
same pan and cook the carrots, celery, and garlic until translucent.
Add the cumin, thyme and chili flakes, and stir. Add the vegetables to
the bean pot, deglaze the pan with a little dry Vermouth or water, and
add this liquid to the beans also. Check the seasoning, simmer another
10 minutes, and your soup is ready.
Serve the soup in heated bowls so that even the last bite will be
warm. Top each serving with a teaspoon of Sour cream, chopped green
onion and cilantro, and add a lime wedge on the side for squeezing into
the soup. (Be sure to instruct your guests to do this, or they’ll miss

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 275 0 0 0 0 0 0 0 0 0
0 0

Popularity: 14% [?]

POTEE ESAUE (POTEE AUX LENTILLES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Lard — en des
2 sl Pain de mie — en des
— de 1/2 a 1 cm
1 Gousse d’ail — pressee
1 tb Beurre
1 lg Oignon — hache
3 Carottes — en des
250 g Celeri — en des
2 Cubes de bouillon de legumes
1/2 ts Thym
1/2 ts Marjolaine
1 d Muscade
200 g Lentilles — (tenir compte
— indications emballage
— pour le trempage
— et la cuisson
1 l — Eau (*)
1 Pomme — pelee, nettoyee,
— en des
2 dl Vin rouge
—–SOURCE—–
— D’apres: Journal Betty
— Bossi, Janvier 1988
— Rene Gagnaux, 15.05.94

Rissoler les des de lard dans la poele secher et
reserver. Dorer les cubes de pain dans la graisse du
lard, ajouter l’ail, faire revenir et reserver.
Faire retomber l’oignon dans le beurre chaud, ajouter
carotte et celeri, etuver rapidement et mettre tous
les autres ingredients, excepte pomme et vin. Couvrir
avec l’eau, porter a l’ebullition et laisser mijoter
20 minutes (ou plus longtemps si les lentilles le
necessitent) en ecumant de temps a autre et en
ajoutant eventuellement de l’eau. Ajouter les des de
pomme et le vin rouge et laisser mijoter 10 minutes.
Rectifier l’assaisonnement, en servant parsemer la
potee avec les des de lard et de pain.
(*) Une petite precision: la quantite de liquide
depend fortement de la sorte des lentilles utilisees.
Donc par precaution, prendre au depart peu de liquide
et le rajouter en cours de cuisson Cela doit etre
une potee, pas une soupe

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Popularity: 11% [?]

CHICKEN MUSHROOM STOVE TOP STUFFING CASSEROLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cut Up Cooked Chicken
1 c Sliced Mushrooms
10 1/2 oz Cream Of Mushroom Soup
1 pk Stove Top Dressing

Mix the chicken with the mushrooms and half of the
soup. Place this mixture in a buttered casserole.
Top with the stove top dressing (follow directions on
box). Bake in a 350øF oven for 45 minutes or until
done. Top with the remaining soup. Put back in oven
for 5 more minutes. From: Syd’s Cookbook.

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Popularity: 11% [?]

Title: BASLER BRUNSLI
Categories: Cookies, Desserts
Yield: 8 servings

1 3/4 c Sugar
3 1/2 c Whole unblanched almonds
7 oz Semisweet chocolate
2 ts Cinnamon
1/2 ts Ground clove
4 lg Egg whites
1 tb Kirsch (optional)

COMBINE THE SUGAR and almonds in the food processor and pulse to grind
finely. Be careful that the mixture does not become warm. Cut the chocolate
finely and add to the processor. Pulse to grind the chocolate finely and
mix with the almonds and sugar. Add the remaining ingredients and pulse to
mix rapidly. Strew the surface with sugar and press the paste out about
3/8-inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in
hearts, stars and clover leaf shapes and place on paper-lined pans. Allow
to dry several hours, uncovered, at room temperature. Preheat oven to 300F.
Bake about 10 minutes. Do not overbake or they will be very hard.

—–

Popularity: 14% [?]