Cherry Nut Dump Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cherry pie filling — (15 oz. can)
1 box Yellow cake Mix
1 cup nuts — (chopped Pecans)
1 (8oz. can crushed pineapple
1 cup melted butter
1 cup shredded coconut (Angel Flake)

Pre heat oven to 350 degrees. Grease a 9×13 in. pan. Spread pie filling
and crushed pineapple in bottom of pan. Pur dry cake mix evenly over the
top. Pour melted butter over cake mix. Then spread chopped nuts and
lastly the coconut. Bake 55 to 65 minutes or until toothpick in center
comes out clean.

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Per serving: 675 Calories; 40g Fat (52% calories from fat); 6g
Protein; 76g Carbohydrate; 63mg Cholesterol; 665mg Sodium

Popularity: 4% [?]

Benihana Salad Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings Dips
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Onion — chop
1/4 cup Peanut oil
2 tablespoons Rice wine vinegar
2 tablespoons Water
1 tablespoon Ginger root — chop
1 tablespoon Celery — chop
1 tablespoon Soy sauce
1 1/2 teaspoons Tomato paste
1 1/2 teaspoons Sugar
1 teaspoon Lemon juice
1 dash Salt pepper

Combine all ingredients in blender or food processor; process until
almost smooth.

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Popularity: 16% [?]

Title: Whipped Cream Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
3 ts Baking powder
3/4 ts Salt
1 c Heavy cream; whipped

Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and
cut with biscuit cutter. Bake in moderate oven 15 minutes.
Yield: 18

Note: Moderate oven 350 – 400 F.
Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
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Popularity: 6% [?]

BAKED BEANS A LA CROCKPOT

Recipe By : Net, adapted by Annice
Serving Size : 12 Preparation Time :0:00
Categories : Legumes Crockpot
**** Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups beans — (1 1/2 lbs) (pea, navy)
1 medium onion — chopped
1/2 cup catsup
1/4 cup brown sugar — 1/2 cup if you like it very sweet
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger — or 1 " fresh, minced
1/2 cup tomato juice — if made in oven

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes
and remove from heat. Let soak 2 hours. Bring to a boil again and then
simmer about an hour, or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together
and stir into the beans.

Turn on low and cook 10 – 12 hours.

OR

Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.

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Popularity: 6% [?]

Date: Tue, 21 Sep 93 22:45:10 PDT
From: jab@netcom.com (Joyce Brendlinger)

MICROWAVED GARLIC

Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
Gourmet cookbook. (an Excellent cook book for those who want to nuke
more and eat sooner.)

4 heads garlic
1/3 cup vegetable stock

Cut off tips of garlic heads, revealing cut cloves. (I do this because
I think it makes it easier to squeeze) place garlic and stock in glass
pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
minutes, or longer if bulbs are large. Remove from oven and let
stand, covered, for 10 minutes. Remember, YMMV when it comes to
microwave cooking times.

Popularity: 20% [?]

Zucchini Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c cocoa powder
2 1/2 c unbleached flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 c margarine — softened
2 c sugar
3 eggs — or egg substitute
1 tbsp vanilla
2 c zucchini — grated
1 c nuts — optional
1 300 g pkg dessert tofu — pureed
1 tbsp vinegar — or lemon juice

1) Preheat oven to 350 degrees F.

2) Mix cocoa, flour, baking powder, baking soda, cinnamon, salt together in a
bowl. Set aside.

3) Beat margarine sugar together until smooth.

4) Add the eggs one at a time, beating after each addition.

5) Stir in vanilla, zucchini nuts.

6) Blend tofu with vinegar.

7) Stir a bit of the dry ingredients into the zucchini mixture, followed by a
bit of the zucchini puree. Alternate mixing, a little at a time, until it’s
all together.

Pour into a greased floured (or nonstick) 10″ loaf pan or a 9×13″ square
pan. Bake for 40-45 minutes or until a toothpick comes out clean. Cool in pan
for 10 minutes before removing.

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NOTES : I play around with this recipe a lot — it works with egg replacers of
all kinds (mix dry ones like ground flax seed or EnerG Egg Replacer in with the
flour and all), and works well with applesauce replacing the margarine, too. I
prefer the taste of dutch process cocoa powder, but any one will do. This is a
really moist heavy cake — make sure you cool it all the way before topping it,
or the topping will just disappear into it.

Popularity: 5% [?]

Title: SPECIAL EGG FOO YUNG
Categories: Chinese, Eggs
Yield: 1 servings

4 lg Eggs
1 c Bean Sprouts
2 tb Pork, BBQ’s, optionl
1 c Ham, cooked, chopped
1 c Shrimp, shelled
2 Green onion stalks, sliced
2 tb Peas and carrots
1/2 ts Sugar
ds White pepper
1 tb Flour
Salt, to taste

Combine omelet ingredients in a large bowl. Mix well.

Heat 7 inch skillet with 2 ts. oil at medium to high
heat. Pour 1/2 of mixture in pan, spreading to even
thickness. Cook for 1 1/2 minutes, until lightly
browned. Turn and cook for another 1 1/2 minutes.
Remove, and cook the second half of the mixture.

The meat/vegetables can vary, though the bean sprouts
are a “must”.

Do not expect the mixture to wait long. It will turn
watery, and should be used as soon as possible.

Serve with Foo Yung sauce and rice, but each is
optional.

From: _The Joy of Wokking_ , Martin Yan (can cook)
IBSN 0-385-18342-9

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Popularity: 7% [?]

Fried Vegetarian Spring Rolls (Cha Gio Chay)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Vegetarian Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ACCOMPANIMENTS—–
Vegetable Platter
8 ounces Thin rice vermicelli (bun) — OR:
2 bn Japanese alimentary paste — noodles (somen).
Peanut sauce or Nuoc Cham
—–FILLING—–
1 ounce Cellophane (bean thread) — noodles
1 tablespoon Dried tree ear mushrooms
6 Dried Chinese mushrooms
1 large Carrot — finely shredded
1 large Leek, white part only — chopped
6 Water chestnuts — or
1/2 small Jicama — peeled and chopped
1 pound Firm bean curd (tofu) — crumbled
1 cup Fresh bean sprouts — coarsely
=09
6 Garlic cloves — minced
3 tablespoons Nuoc mam (Vietnamese fish — sauce)
2 Eggs
1/2 teaspoon Freshly ground black pepper
—–ASSEMBLY AND FRYING—–
1/2 cup Sugar
40 small Rounds of rice papers (banh — trang), 6 1/2 inches
=09
Peanut oil for frying

The book notes that true Buddhist vegetarians would not use garlic or fish
sauce and would limit the dips to plain soy or plum sauce.
Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are
great dips as well.

Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.

Soak the noodles in warm water and the mushrooms in hot water for 30=
minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard
the stems from the mushrooms; squeeze to extract most of the soaking
liquid. Mince all of the mushrooms.

Combine all of the filling ingredients in a large mixing bowl; blend well
with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened warm water.=
Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets
without letting them touch each other. The rice paper will become pliable
within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a compact
rectangle. Fold one side of the paper over the mixture, then the other
side. Roll from the bottom to the top to completely enclose the filling.=
Continue until all of the mixture is used. (The rolls can be prepared 1=
day in advance. Wrap and refrigerate.)
Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch, or they will stick together. Fry for 10=
to 12 minutes, turning often, until golden and crisp. Remove the rolls
from the oil with tongs and drain on paper towels. Keep warm in a low oven
until all of th rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.

NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.

Yield: 40 rolls.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori Chang.=
1989.

Posted by Stephen Ceideberg; April 14 1991.

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Popularity: 6% [?]

Title: Broccoli and Mushroom Dip
Categories: Relishes Appetizers Low-cal 999
Servings: 1

2 c Broccoli, chopped 1 T Vegetable oil
1 ea Garlic clove 1/2 ea Onion, chopped
1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat
1/4 c Yogurt, low fat plain 1 pn Salt, pepper

Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups.
Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.

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Popularity: 6% [?]

IMPOSSIBLE GARDEN VEGETABLE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Pies
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Broccoli OR Cauliflower
-Fresh, chopped
1/2 c Onion — chopped
1/2 c Green pepper — chopped
1 c Cheddar cheese — shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 t Salt
1/4 ts Pepper

Preheat oven to 400F. Lightly grease pie plate (10“x1
1/2”) Cook broccoli till almost tender; drain
thoroughly*. Mix broccoli, onion, green pepper in pie
plate. Beat remaining ingredients 15 sec in blender or
1 minute with hand beater or till smooth. Pour in pie
plate. Bake till golden brown and knife inserted in
centre comes out clean; approx. 35 – 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato
slices and parsley.

*1 pk (10 oz) frozen chopped broccoli (thawed) or
cauliflower thawed and drained may be substituted for
the fresh. Do NOT cook.

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Popularity: 4% [?]