Title: BUCKEYES
Categories: Desserts
Yield: 4 servings

1 1/3 ea Stick butter or oleo
1 1/2 c Smooth peanut butter
1 lb Powdered sugar
1 pk (12 oz.) chocolate chips
1 x 1×1 piece of parafin

Melt butter, add peanut butter, sugar and form into balls. Chill for
1/2 hour. Melt in boiler, the chocolate chips and parafin cut into
small pieces. Using a toothpick, dip balls into mixture, leaving a
small port hole.
Being a native of Ohio, I make these quite often, as Ohio is the
Buckeye State.

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Popularity: 20% [?]

Date: Thu, 05 Aug 93 15:38:34 EDT
From: “Anca I. Busuioc”

kidney beans with an oriental twist :^)

2 1lb cans kidney beans (i used Goya, those are some BIG beans…)
1 huge onion
2-3 cloves garlic
few drops sesame oil
few tsp szechuan sauce
1 tsp Vegeta (optional; this is a powdered vegetable mix used 4 soups)

i cooked this in a wok (lovely non-stick one) but you could use a heavy
big pan. put pan on medium-high fire. let it get hot. coat the bottom
with a little sesame oil. saute onions (_not_ garlic). meanwhile
open cans, drain one, keep the liquid from the other. take a few beans
adn mash with a fork (about 2tbsp of ‘em) til creamy. when onions are
translucent, add beans, mashed beans, and juice from 1 can. cook for
a couple minutes, add szechuan sauce (taste first! it could be too hot
or too mild for you :^) i used 3 tsp.) add Vegeta. mince/crush garlic
cloves, but only add them in _after_ you turned off the fire. mix
into beans, cover, let sit a few minutes. the hot beans will cook the garlic
but most of the flavor will still be there (i don’t like to saute garlic
first because most of the flavor is gone by the time dish is ready… a
matter of taste, i suppose)

serve over rice. should serve 3-4ppl. this recipe was adapted after
something i read on a can. i think this provides the best taste-per-
effort ratio…

Popularity: 14% [?]

Title: Cajun Pork Burgers
Categories: Pork, Sausages
Yield: 4 burgers

———————————BILLS20086———————————
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves

Heat grill. In large bowl, combine water and pepper sauce;
blend well. Add pork and sausage, mix gently. Shape into 4
patties. Place on gas grill over medium heat. Cook 14 minutes or
until no longer pink, turning once. Serve on buns with lettuce
leaves and any desired additions.

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Popularity: 18% [?]

Date: Thu, 15 Jul 93 11:11:36 PDT
From: Jan Gordon

Couscous with Zucchini

slice 3 small zucchini
slice one small onion

put in saucepan with 3 cups veggie stock or soy veggie chicken flavor
stock
add your favorite seasonings, could be curry or lots of garlic or some
Mrs. Dash.

bring to a boil, simmer 15 or 20 minutes

add 2 cups couscous
turn off heat
let stand 5 or 10 minutes
serves 2 as main dish or 4 to 6 as side dish

P.s. this is pretty basic, use your favorite veggies, mushrooms,
carrots, green beans, anything. You can’t go wrong. Quick and easy

Popularity: 19% [?]

ORANGE POPPYSEED MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
2 1/4 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Salt
1/4 c Poppy seeds
3 Eggs
1 c Sour cream
1/2 c Vegetable oil
1 1/2 c Orange juice
2 ts Orange extract

Stir together flour, sugar, baking powder, salt and
poppyseeds and set aside. Whisk eggs, sour cream, oil,
orange juice and extract and add dry ingredients just
until moistened. Divide batter into 24 greased muffin
cups. Bake at 350 degrees for 25 to 30 minutes or
until golden brown.

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Popularity: 22% [?]

Title: SWISS CHICKEN ENCHILADAS
Categories: Poultry, Mexican, Cheese/eggs
Yield: 10 servings

1 8 oz pkg. cream
-cheese,softened
1 6 oz pkg. Corn Tortillas
1/4 c Milk
1 10 oz can mild enchilada
-sauce
2 c Cubed,cooked chicken
3/4 c (6 oz.) container frozen
-avocado dip
1/2 c Sliced green onions
1/4 c Slivered almonds
1/2 c Dairy sour cream
4 oz (1 cup) shredded Monterey
-Jack cheese

Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
as directed on package.Spoon about 1/4 cup filling down center of each warm
tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
with radishes or almonds.

Makes 10 enchiladas.

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Popularity: 14% [?]

SWEDISH LIMPA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel — chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed
7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
Reformatted by: CYGNUS, HCPM52C

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Popularity: 17% [?]

Title: VEGEBURGER TAQUITOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

2 Onions; finely chopped
1 Garlic clove; minced
2 Jalapeno peppers; seeded,
-minced
1 lb Tomatillos, fresh; husked
-and finely chopped
1/2 c Veggie stock
1/4 c Cilantro; chopped
1/4 ts Cumin
1/2 ts Sugar
1 tb Lime juice
Salt and pepper
4 Vegeburgers
8 Tortillas

Crumble and cook vegeburgers until browned.

Saute onion, garlic, and peppers over medium heat for
2 to 3 minutes, until soft but not brown. Add the
tomatillos and veggie stock. Simmer, covered, 6 to 8
minutes, or until the tomatillos are soft.

Stir in the cilantro, cumin, sugar, lime juice, salt
and pepper. If the salsa seems too tart, add sugar. If
too thick, add water.

Stir the crumbled vegeburgers into the salsa and
simmer 2 to 3 minutes. Glop onto a tortilla, fold
over, and eat.

From the files of DEEANNE

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Popularity: 8% [?]

SEAFOOD GUMBO FROM TONY BURKE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿockÿ
4 qt Seafood stock*
-þgetablesÿ
1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-þasoningsÿ
1 tb Salt
1 t Cayenne pepper
1 t Pepper, white
1 t Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
-ÿux, etc.ÿ
3 c Roux, dark, (from 1 1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 File` powder

1) *Make seafood stock from shrimp heads and shells,
crab bodies, fish carcasses or all of the above,
substituting ham hocks, chicken backs, or necks, or
other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of
shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding
solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at least an
hour.) 2) Cook okra in the oil in a large, heavy pot
over medium heat, stirring and scraping until some of
the sliminess is gone; about 15 minutes. Add tomatoes,
onions, celery, garlic, peppers, vinegar, the
seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture.
Very slowly blend the stock into the mixture. Simmer
about 1 hour. 4) Add crab and shrimp and simmer 10 to
15 minutes. Add oysters and simmer about 5 minutes.
Add green onions. Serve over rice with file` powder
added to taste at the table. (File` powder should not
be cooked.) Source: Overton Anderson

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Popularity: 12% [?]

Title: MUSTARD AND BOURBON MARINADE
Categories: Sauces
Yield: 4 servings

1/2 c Sugar, brown
1/2 c Dijon mustard
1/4 c Bourbon
2 tb Bourbon
1/4 c Soy sauce
2 ts Worcestershire sauce
1/3 c Onions, green, chopped

In bowl, stir together brown sugar, mustard, bourbon,
soy sauce, Worcestershire sauce, and green onion. Use
marinade to marinate shrimp or scallops, covered, at
room temperature for 1 hour, or beef, chicken, or
pork, covered and chilled overnight. Baste shellfish
or meat with marinade as it is grilled.

Posted on GEnie by H.STANDO [Henry/NY], Apr 09, 1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005, Internet sylvia.steiger@lunatic.com

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Popularity: 7% [?]