Title: SPACESHIP CAKE
Categories: Chocolate, Cakes
Yield: 10 servings

1 Layer chocolate cake mix
2 c Almonds, slivered
5 tb Hot water
1/2 c Light corn syrup
1/4 c Margarine, melted
2 c Chocolate chips
2 1/2 c Hot Fudge Sauce (can be used
-in place of last 4

Makes 10 Servings

ingredients above)

Preheat oven to 350 degrees F.

Prepare cake mix as directed. Pour batter into long, shallow loaf pan.
Bake cake for 20 minutes, or until done. Cool slightly before removing
from pan. Place cake on rack, top side down. With sharp knife, cut off
sharp corners of cake. Stick almonds into cake ina staggered row design.
Cover to prevent drying.

Combine hot water, corn syrup and margarine in top of a double boiler.
Bring mixture to a boil. Continue to boil until margarine melts. Remove
from heat; stir in chocolate chips. Beat until sauce is combined. (or,
heat Hot Fudge Sauce over a double boiler until it drips from a spoon.)
Cool sauce to warm; spoon slowly over cake with almonds. (This process must
be done slowly to allow the sauce time to adhere to the nuts and cake.)
Allow sauce to set before serving.

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Popularity: 4% [?]

FIDDLEHEADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen Fiddleheads
1 c Water
1 t Lemon juice
1 tb Butter

Cook fiddleheads in the water about 5 to 8 min. Drain.
Add salt, pepper, lemon juice and butter, mix well.

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Popularity: 5% [?]

PEACH AND CHAMPAGNE SPECIAL

Recipe By : DESSERT SHOW #DS3041
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint frozen vanilla yogurt
1 split chilled champagne (2 cups)
1/2 cup fresh peaches*
1 peeled and sliced kiwi

Mix yogurt, champagne and peaches together until smooth and creamy. Pour
into wine glasses
and serve immediately garnished with kiwi slices. * You can use any other
seasonal fruit.
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Popularity: 5% [?]

Title: FUDGY BROWNIES
Categories: Digest, Nov.
Yield: 1 servings

1/2 c Unsweetened cocoa powder
3/4 c Unbleached flour
1 1/2 c Sugar
2 Egg whites (egg replacer for
2 eggs)
1/2 c Applesauce
1 t Baking powder
1/2 t Salt
1 t Vanilla
1 T Kahula
1 T Peanut butter
x Walnuts [opt]

Spray 8 x 8 pan w/ Pam. In medium bowl, sift together cocoa, flour, baking
powder salt. (measure ingredients before sifting)

Combine peanut butter with kahlua warmed in the microwave. It will be kind
of gluey.

In large bowl, mix kahlua/pb with sugar. It will be kind of crumbly and
won’t mix entirely.

Wisk in egg [replacer] , applesauce vanilla. Combineflour mixture w/
egg
mixture. (Add nuts, if using them) Bake 35-40 minutes @350!

NOTES:I had success with EnerG egg replacer. Also, this time I replaced 1/4
cup of the flour with the same amount of the King Arthur White Wheat.
(Didn’t want them to be too heavy)

1 Gram of Fat per Brownie
One poster reports that he/she eliminated the Kahlua and the recipe came
out okay.

Posted 21 Sep 1994 Lorraine.Brooks@Syntex.Com (Lorraine Brooks) to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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Popularity: 4% [?]

Chunky Chicken Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Chicken breast meat — cut
bite-sized pieces
1 cup Onion — chopped
1/2 cup Celery — sliced
1/2 cup Carrots — sliced
2 Cloves garlic — minced
1 cup Fresh tomato salsa — (see following recip
28 ounces Can tomatoes
28 ounces Can water
3 teaspoons Chili powder
1/2 teaspoon Cumin
1/3 Bag garbanzo beans (soaked)
1 Green pepper — chopped
4 Chicken boullion cubes
<<>>
2 cans Chicken broth — salt/pepper to taste

Brown chicken, onions, garlic. Add all tomatoes, water, and beans and simmer 30
min. Add all other ingredients and simmer until beans and vegetables are
tender.

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Popularity: 4% [?]

Apricot Burritos

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8oz pkg dried apricots — cut in pieces
1 cup water
1/4 cup granulated sugar
1/4 cup brown sugar — packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
20 6 inch tortillas

Bring first 6 ingredients to a boil. Simmer uncovered 10 minutes or until fruit
is tender and mixture thickened. Place 1 tablespoon of mixture on one edge of
tortilla. Roll up. Fry in hot oil until golden brown, turning once. Drain.
Serve hot or cold.

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Per serving: 150 Calories; 3g Fat (15% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 169mg Sodium

Popularity: 3% [?]

Dry Rub for Ribs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 TBS Paprika
2 Tsp Ground Red Pepper
2 TBS Light Brown Sugar
1 Tsp Dry Mustard
2 TBS Salt

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Popularity: 3% [?]

PASTA WITH ANCHOVY AND CLAM SAUCE *** (BTVC62A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Anchovies — salted whole or
1/4 cup Parsley — finely chopped pre
2 Cherrystone clams — in the s
1/2 teaspoon Rosemary — chopped
1/4 cup Olive oil
1/2 cup Dry white wine
3 tablespoon Butter
Freshly ground pepper to tas
3 cup Garlic — minced
1 pound Linguine ; other pasta — coo
2 Shallots — finely chopped

If salted whole anchovies are used, wash them in cold running water to remove
most of the external salt and any tiny scales that may be present.
Use the fingers to pull the fillets from the bone. Discard the bones.
Set the fillets aside. Open the clams or have them opened and reserve both the
clams and 1 cup of clam juice. Finely chop the clams and set aside. Heat the
oil and butter in a skillet. Add the garlic and shallots and cook until light
brown. Add the anchovies and stir until they dissolve. Add the parsley,
rosemary, reserved clam juice and white wine and bring to a boil. Add pepper
and a tiny bit of salt and simmer 15 minutes. Add the chopped clams and cook 5
minutes. Serve piping hot over the freshly cooked pasta. Serve red pepper
flakes on the side, if desired, but no cheese. Rita in Scottsdale 09/28 11:04
pm FROM: RITA TAULE (BTVC62A)

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Popularity: 3% [?]

Curried Penne with Shrimp

Recipe By : 365 Easy One-Dish Meals
Serving Size : 3 Preparation Time :0:30
Categories : Pasta* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces penne
1 cup heavy cream
1 tablespoon Madras curry powder
2 scallions — chopped
1 tablespoon fresh lemon juice
1/2 pound cooked medium shrimp — shelled deveined*

* Can also use cooked chicken.

In a large pot of boiling salted water, cook penne until tender but still firm,
10-12 minutes; drain well.
Return pasta to pot.
Add cream, curry powder, and scallions.
Cook over medium heat, tossing gently, 8-10 minutes, until thickened slightly.
Stir in lemon juice and shrimp; heat through.
Serve topped with a sprinkling of grated Parmesan cheese, if desired.

Serves 2 very generously.

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NOTES : Serve with Pineapple-Apple Slaw.

Popularity: 4% [?]

Title: Lemon Supreme Chiffon
Categories: Desserts, Fruits, Jello
Yield: 12 servings

24 Graham crackers; crushed
1/4 c Butter; melted
1/4 c Sugar
Juice of 2 lemons
6 Eggs; separated
2/3 c Sugar
1 lg Lemon Jello
2 c Water; boiling
1 c Whipping cream
3 tb Sugar

Mix graham cracker crumbs with the butter and 1/4 c sugar. Spread
half of this mixture on bottom of a 9×13″ loaf pan. Mix the Jello,
water and lemon juice. Chill until partially set. Beat egg whites
stiffly and add the 2/3 c sugar. Set aside. Beat egg yolk and add to
Jello mixture, mixing throughly. Fold in beaten egg whites. Pour over
crumb mixture in pan. Whip the cream, adding 3 T sugar gradually.
Spread over Jello mixture. Top with remaining crumb mixture.
Refrigerate serveral hours before serving.

MMMMM

Popularity: 5% [?]