HALLOWEEN SPIDERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Holidays
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Peanut butter
2 tb Powdered sugar
2 tb Graham cracker crumbs
2 tb Coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form
a ball. Divide the ball into 2 parts to form 2 balls,
1 slightly smaller than the other. Roll balls in
coconut and place smaller ball on top of larger one.
The smaller ball with be the head and the larger 1,
the abdomen. Add 8 licorice legs and 8 raisin eyes.
Makes 1 scary spider.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Chilled Watercress Bisque

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

– - – - – - – - – - – - – - – - – -

Popularity: 17% [?]

Texas Venison Chili

Recipe By : EBWATERS
Serving Size : 8 Preparation Time :0:00
Categories : Wild Game Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1 pound venision sirloin — cut in 1/2″ cubes
1 pound ground beef (extra lean)
2 cups yellow onions — chopped
1 cup green pepper — chopped
1/4 cup celery — chopped
4 cloves garlic — minced
3 large jalapeno chile pepper — seeded and chopped
1/3 cup masa harina (Mexican corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans (15 1/2 oz.) chopped tomatoes
3 cups beef broth
2 cups canned black beans — rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown
venison and ground beef in batches, transferring each to a bowl when browned;
leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in
beef juices, stirring until onion is soft. Add masa harina, chili powder, Add
cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add
tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat
is tender. Stir in beans and simmer 15 minutes more.

– - – - – - – - – - – - – - – - – -

Per serving: 190 Calories; 16g Fat (70% calories from fat); 6g Protein; 9g
Carbohydrate; 1mg Cholesterol; 1043mg Sodium

Popularity: 3% [?]

Title: GINGER SHRIMP WITH SNOW PEAS
Categories: Chinese, Seafood
Yield: 4 servings

2 tb Peanut oil
1/4 ts Sesame oil
3/4 lb Medium shrimp, peeled and
-deveined
1 Clove garlic, crushed
1 1/2 c Fresh or frozen snow peas
-(about 1/4 Lb)
8 oz Sliced water chestnuts (1
-can)
1/2 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1 tb Cold water
1 tb Fresh ginger, grated
Chow Mein Noodles OR:
Freshly Cooked Rice

Heat the oils in a wok or heavy skillet until hot but
not smoking. Add shrimp and stir-fry for 2 minutes.
Transfer to plate and set aside. Add garlic to wok;
stir for 15 to 20 seconds. Add snow peas, water
chestnuts, broth and soy sauce; stir-fry for 2
minutes. Combine the cornstarch and water in small
cup; blend until smooth. Add to wok. Return shrimp
to wok with ginger and stir until sauce thickens and
mixture is heated through. Serve immediately over chow
mein noodles or rice.

Bon Appetit LIGHT AND EASY SPECIAL

—–

Popularity: 3% [?]

LEFSE – NORWEGIAN POTATO PANCAKES

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Norwegian Breakfast
Pancakes Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Potatoes
1/4 c Butter
1/4 c Milk
1 1/2 ts Salt
1 t Sugar
1/4 ts MSG
1/8 ts Black pepper
2 1/2 c Sifted all-purpose flour

1. Wash, peel and cook the potatoes. Cut in halves and
boil. Drain the cooked potatoes. Dry the potatoes by
shaking the pan over low heat. Mash or rice the
potatoes thoroughly. 2. Whip into the potatoes the
butter and milk, and a mixture of the salt, sugar, MSG
and black pepper. 3. Whip the potatoes until light and
fluffy. Cool the potatoes and then chill in the
refrigerator. 4. Set a heavy skillet or griddle over
low heat to warm. Do not grease the skillet or
griddle. 5. Remove the chilled potatoes from the
refrigerator. Add about half of the flour and beat
until smooth. Beat in enough of the remaining flour to
make a smooth dough, shape into a ball and turn out
onto a lightly floured surface. Roll into a round
about 1/8 inch thick. Cut into 6 inch “rounds. 6. Test
the griddle by dropping on it a few drops of cold
water. If the drops dance around in little beads,
temperature is about right. Do not grease. 7. Place a
lefse ”round" on the griddle or skillet and cook until
browned. Turn and lightly brown on the other side.
Then, turning frequently, continue cooking until the
Lefse are lightly browned and dry. Remove and place on
a clean, dry towel. Cool completely. 8. To serve …
dust with powdered sugar, roll and enjoy.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: Steamed Buns
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

FIVE-SPICE CHICKEN BUNS
(Nn Heung Gai Bow)

MMMMM————————–FILLING——————————-
1 1/2 To 2 cups diced chicken
-breast.

MMMMM———————–MEAT MARINADE—————————-
1 ts Cornstarch
1/2 ts Light soy sauce
1/2 ts Dark soy sauce
1/2 ts Sherry
1/2 ts 5 spice powder
1/2 ts Bean sauce
1/4 c Almond slivers
1/4 c Chopped celery
1/4 c Chopped onion
1/2 c Bamboo shoots
1 Stalks green onions, chopped

MMMMM———————–SAUCE MIXTURE—————————-
2/3 c Chicken broth
1 tb Cornstarch
1 tb Oyster sauce
1 ts Sesame oil
1 ts Sugar
1/2 ts Salt

Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1
tablespoon until almost done. Add vegetables and continue to stir
until chicken is done. Add sauce mixture, stir until thickened, mix
well and chill

Stuff buns and cook as above.

BAKED HAM BUNS (For Tuey Bow)

Yield: 2 dozen

DOUGH: 1 recipe basic bun dough

FILLING: 1 4-ounce can of slice mushrooms 2 cups finely diced ham 2
stalks finely diced celery 1/2 cup canned bamboo shoots, finely diced
2 stalks green onions SAUCE MIXTURE: 2 tablespoons cornstarch 2
tablespoons sherry 2 tablespoons light soy sauce 1 tablespoon vinegar
1 tablespoon sesame oil 1/4 cup chicken broth 1 teaspoon hoisin sauce
1 teaspoon oyster sauce

Stir fry filling ingredients together for 2 minutes, then add sauce
mixture. Stir until thickened. Chill well before wrapping.

CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)

DOUGH: 1/2 recipe of basic bun dough.

FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should
have 24 3-inch sausages. [These are very good, sweet sausages. I
can't think of anything to substitute for them. S.C.]

Divide dough into 24 balls. Roll each ball into 2-inch rounds.

Place sausage in middle and fold dough over, leaving ends open.
Place seam side down on square piece of was paper. Let rise in warm
place for 1 hour or so.

Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F
for 20 to 25 minutes. Mix beaten egg whites with a little water and
sugar and brush buns (to keep crust soft). Brush with melted butter
when done.

From “Dim Sum” by Rhoda Yee, Taylor and Ng, San Francisco, 1977.
Distributed by Random House.

Posted by Stephen Ceideburg; January 31 1991.

MMMMM

Popularity: 3% [?]

FAITH’S CHUTNEY CHEESE SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain cream cheese — room
Temperature
1 c Chutney

Cream the chutney and cheese together by hand. Do not
use a food processor or blender otherwise you end up
with cheese sauce.

Choice of chutney: Pix uses her own green tomato
chutney, which is a spicy combination of tomatoes,
onions, raisins, and walnuts. All and any varieties of
chutney work well. * * * Use the spread to stuff snow
or sugar snap peas, spread on cucumber or zucchini
rounds, sweetmeal biscuits, water biscuits, or
slightly toasted miniature bagels. The chutney spread
makes a tasty sandwich when combined with smoked
turkey or Virginia ham or by itself on date and nut or
buckwheat walnut bread.

Recipe By : Katherine Hall Page, 1994

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: ICING FOR IOWA BROWNIES
Categories: Chocolate, Desserts
Yield: 16 servings

1 Stick Butter/Margarine
1 1/2 c Sugar
1/3 c Evaporated milk*
1/2 c Chocolate morsels*

**Can substitute 1/4 c. milk with Hershey’s syrup to taste, but not as good
as above.
In saucepan combine butter, sugar and evaporated milk. Bring to boil.
Boil one minute. Stir in chocolate morsels and heat and stir until melted.
Frosting will be thin and glossy, but sets up on the brownies.
Frost brownies RIGHT AWAY with wet knife. (In hot weather, place in
refrigerator for about 20 mins to aid in “setting up”)

—–

Popularity: 8% [?]

New-Wave Meat Loaf

Recipe By : COOKING LIVE SHOW #CL8736
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 lices day-old bread — in pieces
1 large onion — coarsely chopped
1 can (8 ounces) stewed tomatoes
1 tablespoon each marjoram, paprika and dried parsley
1/4 teaspoon pepper
12 ounces each ground beef and turkey
1/3 cup liquid no-cholesterol fat-free egg substitute

Place bread and onion in food processor, whirl. Add tomatoes,
marjoram, paprika, parsley and pepper, whirl.

Combine beef, turkey, egg substitute and bread mixture in bowl.
Pack into 6-cup ring mold. Bake at 375 degree F for 50 minutes.
Unmold onto platter.

Beef Gravy: Saute 1 small chopped onion in 1 tablespoon
vegetable oil: blend in 2 tablespoons flour. Add 3/4 cup
condensed beef broth and 1/2 cup water. Cook, stirring,
until mixture thickens and boils.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Bureck

Recipe By :Bob b1744@aol.com
Serving Size : 8 Preparation Time :0:00
Categories : Filo Ground Beef
Main Dishes Onions

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound margarine or butter
1 pound pkg. Filo pastry — thawed, if frozen
1 1/2 pounds ground beef
1 1/2 onion — chopped
1/4 teaspoon garlic salt
1/4 teaspoon cumin
salt and pepper — to taste

Melt margarine. In 13×9″ baking pan, layer 6 Filo sheets with melted butter
and flicks of water to make bottom crust. Brown beef and onion. Add
seasoniongs. Drain well. Place layer of meat on crust. Repeat layering until
all meat is used. Top with remaining layer of Filo, at least 4 sheets. Seal
edges. Bake for 1 hour at 350 F. or until brown and crusty. If not brown,
turn on broiler briefly.

– - – - – - – - – - – - – - – - – -

NOTES : A real family favorite.

Popularity: 6% [?]