Title: Caramel Corn
Categories: Candies, Snacks
Yield: 1 batch

4 qt Popped corn
2 c C and H Brown Sugar
1/2 c Water
3 tb Butter
1/4 ts Salt

Have 4 quarts popped corn ready. Combine 2 cups C and H Brown Sugar, 1/2
cup water, 3 tablespoons butter, and 1/4 teaspoon salt in a large kettle.
Cook to 246 degrees (firm-ball stage). Over low heat, add 1/4 teaspoon
soda, and stir until it foams up. Add popcorn; stir until well coated.
Spread on floured baking sheet or kitchen table; pat lightly, and let cool
and harden. Ever so good with milk or with apples.

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: 5% [?]

Title: ANCHOYADE
Categories: Appetizers
Yield: 6 servings

Jim Vorheis
4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar)
Freshly ground black pepper
8 To 10 slices French bread,
-1/2-inch thick, cut into
Strips
1 ts Finely chopped fresh parsley

Soak anchovies 10 minutes in cold water and pat dry
with paper towels. Place in a large mortar or heavy
bowl with the garlic and tomato paste. Pound with a
pestle, wooden masher or spoon into a very smooth
puree, or use food processor with steel blade. Dribble
the oil in, a few drops at a time, stirring constantly
until thick and smooth, like mayonnaise. Stir in lemon
juice and a few grounds of black pepper. Preheat oven
to 500 F. Brown bread lightly on one side. While
bread is warm, spread untoasted side with anchovy
mixture, pressing it into bread with back of fork or
spoon. Bake for 10 minutes. Sprinkle with parsley and
serve at once.

Note: For a first course, use whole slices of French
bread spread with anchovy mixture.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Popularity: 3% [?]

Title: Oyster Stew
Categories: Fish/sea, Soups/stews, Appetizers, Londontowne
Yield: 6 servings

1 pt Shucked oysters, with liquor 1 x Salt/pepper to taste
1 qt Milk 1 x Seafood seasoning
(optional)
1/4 c Butter

Cook oysters in their liquor until edges just begin to curl. Add milk,
butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
immediately (for an extra “zip”, sprinkle seafood seasoning on each
serving).

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Popularity: 5% [?]

Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS
Categories: Hamburger, Meats, Pork, Beef
Yield: 4 servings

3 tb Olive oil
1 lg Red bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Green bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Yellow bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Onion, cut into wedges
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
1 lg Egg
1/4 c Fine dry bread crumbs
1/4 c Chopped fresh parsley
1 ts Fennel seeds, crushed
1 1/4 ts Salt
1/4 ts Black pepper
1/2 c Pitted black olives, halved

In 12″ skillet over medium heat,heat 1 tbsp. olive oil;add red, green and
yellow peppers and onion;cook about 10 minutes,stirring occasionally until
tender.Meanwhile,in large bowl,combine Butcher’s Blend,egg,bread
crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or
wooden spoon,blend well.Shape mixture into 1 1/4″ balls.Using slotted
spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add
remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15
minutes,turning frequently until well browned on all sides and cooked
through.Return peppers to skillet, along with olives and remaining 1/2 tsp.
salt.Cook about 1 minute longer,stirring until well mixed and heated
through.Makes 4 servings.

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Popularity: 6% [?]

Title: Garden Patch Salad
Categories: Salads
Yield: 8 servings

2 c Water
1/3 c Medium Pearled Barley*
— (Quaker Scotch Brand)
3/4 ts Salt (optional)
15 oz Van Camp’s Red Kidney Beans
— (Dark or Light)
3 md Tomatoes; seeded, chopped
1 1/2 c Chopped parsley or cilantro
1 md Bell pepper; cut into strips
— (green, red or yellow)
1/2 c Sliced green onions
1/3 c Lemon juice
1/4 c Vegetable oil
1/8 ts Pepper

Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring
occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans,
tomatoes, parsley, green pepper and green onions; mix well.

Combine lemon juice, oil, remaining 1/2 teaspoon salt and pepper; mix
until well blended. Pour over barley mixture; toss. Chill 3 to 4 hours
or overnight; toss before serving. Serve over lettuce leaves, if desired.

*NOTE: To substitute 1/2 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 1-1/2 cups and simmer time to 10 to 12 minutes. Proceed
as recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 143
* carbohydrates 16 g
* protein 4 g
* fat 7 g
* calcium 33 mg
* sodium 110 mg
* cholesterol 0 mg
* dietary fiber 4 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

TOMATO SOUP WITH CREAM AND DILL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh ripe tomatos, about 4
2 tb Butter/margarine
3/4 c Chopped onion
1 c Chicken broth
2 ts Paprika
1 t Salt
1 t Dill weed
1/4 ts Ground black pepper
1 c Heavy cream
Sour cream for garnish opt.
OR low fat sour cream/
Yogurt

Dice tomatos, about 4 cups, and set aside. In a medium
saucepan, melt butter. Add onion; saute until
transparent, about 5 minutes. Add chicken broth,
paprika, salt, dill and black pepper. Bring to a boil;
add tomatos. Simmer, covered, until tomatos are soft
8-10 minutes. Place half of tomato mixture in the
container of an electric blender; whirl until smooth.
Repeat with remaining mixture. Return all soup to
saucepan. Add cream. Heat until hot, do not boil,
Serve hot or cold, garnished with a spoonful of sour
cream if desired.

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Popularity: 2% [?]

Pierre’s Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 pound Beef-lean — ground
1 pound Pork-lean — ground
2 cups Onion-chopped
1 cup Green pepper-chopped
1 cup Celery-chopped
1 tablespoon Garlic-minced
1 tablespoon Oregano-dried
2 each Bay leaf
2 teaspoons Cumin
3 tablespoons Chili powder
3 cups Tomatoes-crushed
1 cup Beef stock
1 cup Water
Red pepper flakes — to taste
Salt — to taste
Pepper-fresh ground — to tast
2 cups Kidney beans-cooked
Garnishes:
Monterry jack cheese-shredde
Lettuce-shredded
Red onion-chopped
Coriander-chopped
Sour cream
Lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until
lightly browned; add onions, green pepper and celery; sweat 2 minutes; add
other ingredients except beans, mixing well; bring to a boil, reduce heat,
cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer
another 10 minutes; ladle into warm soup bowls and serve with warm tortillas,
tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings.

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Popularity: 3% [?]

Title: Spiced Potpourri for the Holidays
Categories: Crafts, Non-food, Christmas, Holidays
Yield: 6 servings

4 Oranges
4 Lemons
1/2 c Whole cloves
1/2 c Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 oz Decorated jelly jars with
-bands lids

using a vegetable peeler, peel fruit carefully, removing only the
peel, not any of the white pith. cut or tear into one inch pieces.

spread peel on paper towel lined pan. place in preheated oven to
175, or set oven to WARM. dry in oven for 1 1/2 hours, tossing
occasionally. Peels should be leathery and/or slightly crunchy.
spread peels on dry paper towels and let air dry for 24 hours.

combine with remaining ingredients. fill jars with mixture, place
lids on and screw bands on tightly. yield: 3 or 4 half pint jars.

to use: remove lid and leave band on for decoration to fragrance a
room. OR put one Tblsp into a jar and fill jar with boiling water to
release fragrance.

MMMMM

Popularity: 5% [?]

Minted Cucumber Salad

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:40
Categories : Salads Vegetables
Healthy And Hearty Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint — chopped
2 tablespoons fresh parsley — chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain
for half an hour.
Line a sieve with a coffee filter. Pour yogurt in and allow to drain
for half an hour. In a glass or pottery serving bowl, combine yogurt with
remaining ingredients. Stir in cucumber. Cover and refrigerate if not served
at once.

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Popularity: 3% [?]

All-In-One-Breakfast

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 slice Whole wheat bread — toasted
3 Tomato slices
1 tsp Butter
2 tbsp Grated parmesan cheese
3 Fresh mushrooms — thin sliced
1 slice Bacon; crisp — drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving – 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

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Popularity: 5% [?]