Title: NO-BAKE BUTTERSCOTCH HAYSTACKS
Categories: Candies, No-bake
Yield: 24 candies

1 c Butterscotch Chips
– (Hershey’s)
1/2 c Reese’s Peanut Butter Chips
1 tb Shortening
-(do not use butter,
– margarine or oil)
1 1/2 c Chow mein noodles
— coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place
butterscotch chips, peanut butter chips and shortening. Microwave at
HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until
chips are melted and mixture is smooth when stirred. Immediately add
chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls
onto prepared tray or into paper candy cups; let stand until firm. If
necessary, cover and refrigerate until firm. Store in tightly covered
container in refrigerator. About 2 dozen candies.
Variation:

Chocolate Haystacks: Substitute 1 cup Hershey’s Semi-Sweet Chocolate
Chips or Hershey’s Milk Chocolate Chips for butterscotch chips. Proceed
as directed above with peanut butter chips, shortening and chow mein
noodles.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Popularity: 3% [?]

Hot Cocoa

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1/4 c Hershey’s Cocoa
ds Salt
1/3 c Hot water
4 c milk (1 quart)
3/4 ts Vanilla extract
Miniature marshmallows or
Sweetened whipped cream (optional)

In medium saucepan, stir together sugar, cocoa and salt; stir in
water. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil and stir 2 minutes. Add milk; stirring
constantly, heat to serving temperature. Do Not Boil. Remove from
heat; add vanilla. Beat with rotary beater or whisk until foamy.
Serve topped with marshmallows or whipped cream, if desired. Five
8-oz. servings.

Variations: Add one of the following with the vanilla extract:

Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground
nutmeg. Serve with cinnamon stick, if desired. Mint Cocoa: 1/2
teaspoon mint extract or 3 tablespoons crushed hard peppermint candy
or 2 to 3 tablespoons white creme de menthe. Serve with peppermint
candy stick, if desired. Citrus Cocoa: 1/2 teaspoon orange extract or
2 to 3 tablespoons orange liqueur. Swiss Mocha: 2 to 2-1/2 teaspoons
powdered instant coffee.

Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened
vanilla ice cream on top of each cup cocoa at serving time. Slim-Trim
Cocoa: Omit sugar. Combine cocoa, salt and water; substitute skim
milk. Proceed as above. With vanilla, stir in sugar substitute with
sweetening equivalence of 1/2 cup sugar. Canadian Cocoa: 1/2 teaspoon
maple extract.

Microwave Single Serving: In microwave-safe cup or mug, combine 1
heaping teaspoon Hershey’s Cocoa, 2 heaping teaspoons sugar and dash
salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with
milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir
to blend; serve.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Popularity: 3% [?]

CORNMEAL DUMPLINGS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
1/2 ts Sea salt
1/4 ts Baking powder
1 pk Extra-firm silken tofu (10.5
-oz)

In a medium-size mixing bowl, combine cornmeal, salt
and baking powder.

Blend tofu in a blender or food processor untilsmooth
and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently
boiling stew or soup. Cover and cook over medium heat
for about 10 minutes. To test for doneness, remove one
dumpling from stew and slice it. The inside should be
bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb;
2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Popularity: 13% [?]

FAVORITE LEMON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bread — approximately
1 c Sugar
3 Egg yolks — slightly beaten
1 lg Lemon — juice of
1 tb Butter
1 Pie shell — 9", baked
3 Egg whites
3 tb Sugar

Cut crusts from bread slices. Dip slices in bowl of
water to soften; squeeze out water. Use enough bread
to make 1 cup, but do not pack too tighlty. Put
bread, sugar, egg yolks, lemon juice and butter in top
of double boiler. Cook until mixture thickens; then
spoon into pie shell.

Beat egg whites until frothy; gradually add sugar, and
continue beating until mixture forms peaks. Spread
meringue over filling. Bake at 350 degrees about 20
minutes or until meringue is brown.

SOURCE: Southern Living Magazine, sometime in 1974.
Typed for you by Nancy Coleman.

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Popularity: 4% [?]

Title: APRICOT SAUCE
Categories: Desserts, Sauces
Yield: 1 cup

1 c Apricot jam
2 T Orange juice
1/2 t Brandy flavoring

Mix all together. Serve hot or cold over crêpes, ice cream, cake or
whatever.

MMMMM

Popularity: 2% [?]

Title: Linsensuppe Mit Frankfurter (Lentil Soup with Frankfurters)
Categories: German, Soups/stews
Yield: 4 servings

1 c Lentils; Dried Quick-Cooking 1 tb Vegetable Oil
6 c Water 2 tb Unbleached Flour
2 ea Bacon; Slices, Diced 1 tb Vinegar
1 ea Leek or Green Onion; * 4 ea Frankfurters; Thickly
Sliced
1 ea Carrot;Large, Finely Chopped 1 tb Catsup; Tomato
1 ea Celery;Stalk, Finely Chopped 1 ts Salt
1 ea Onion; Finely Chopped 1/4 ts Black Pepper

* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through.
Season with salt and pepper and serve hot.

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Popularity: 4% [?]

Title: NUT VINAIGRETTE
Categories: Vegetables, Dressings
Yield: 8 servings

1/3 c Chopped hazelnuts
2 tb Salad oil
1 ts Finely shredded lemon peel
3 tb Lemon juice
3 tb Water
1/2 ts Sugar

In a 6-8″ frying pan, stir hazelnuts in salad oil over low heat until
nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon
juice, water, and sugar.

MMMMM

Popularity: 11% [?]

CHOCOLATE-DIPPED STRAWMBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Strawberries with stems on
(preferably a
Long-stemmed variety),
washed and
Patted dry
4 oz Semisweet chocolate
1 tb Cooking oil

Spread strawberries on a working surface with wax-paper-covered tray
nearby. You will also need one or two bamboo skewers or other picks.

In the top of a double boiler over hot water, melt the chocolate with
the cooking oil, stirring to mix thoroughly. (The cooking oil will
add a beautiful shine to the completed sweet.) Place melted
chocolate near working surface, but keep chocolate warm.

One at a time, insert the skewer in the stem end of a strawberry and
dip into the chocolate. Lift out and shake any excess chocolate back
into the pot. Place the strawberry on the wax paper and continue
with the remaining berries. The strawberries should set for about 10
minutes before being served.

Chocolate-dipped strawberries can be refrigerated for up to 24 hours,
during which time the chocolate will harden.

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Popularity: 10% [?]

Boogers On A Stick

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
—–TOOLS—–
Waxed paper
Long handled spoon
Platter

With an adults help, melt the cheeze whiz in the microwave or on top of the
stove, according to directions on the jar.

Allow the cheese to cool slightly in the jar.

Using a long handled spoon, carefully stir about three drops of green food
coloring into the warm cheese, using just enough to turn the cheese a delicate
snot green.

To form boogers: Dip and twist the tip of each prtezel stick into the cheese,
lift out, wait twenty seconds, then dip again. When cheese lumps reach an
appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed
paper.

Allow finished boogers on a stick to cool at room temperature for ten minutes
or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5
to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of
the
platter so that guests can turn plain buggers into bloody ones.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 4% [?]

Title: VEGETABLE CURRY
Categories: Main dish, Vegetables
Yield: 5 servings

4 c Hot cooked Brown Rice
1 c Cauliflower florets
2 x Carrots, sliced
1 c Broccoli florets
1 x Sweet red pepper,coarse chop
1 x Onion, cut into wedges
1 c Peas
2 x Tomatoes, cut into wedges

—————————SAUCE—————————
2 tb Safflower oil
2 tb Curry powder (to taste)
2 tb Minced Gingerroot
3 x Cloves garlic, minced
1 x Sm hot chili pepper *
1/2 c Vegetable stock
2 tb Lime juice

* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander
leaves, or roasted unsalted peanuts, optional.
Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until
crisp/tender, about 6-8 minutes. Add red pepper,
onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to
heat. Meanwhile, in a small saucepan, heat oil for the
sauce. Add curry powder, ginger, and chili pepper.
Saute for 3-5 minutes. Add vegetable stock and boil,
uncovered, for about 3 minutes to reduce and thicken
slightly. Stir in lime juice. Toss steamed vegetables
gently with sauce. Top with garnish. Serves 4-6
VARIATIONS: – add 1 coarsely chopped apple
~ add tofu cubes or serve on slices of lightly sauteed
tofu. – subst. or add other veggies, such as sauteed
mushrooms or steamed potatoes
~ leftovers are delicious in omelets
~ serve on buckwheat noodles or other pasta

—–

Popularity: 3% [?]