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

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Popularity: 3% [?]

SOUP BOWL FRANKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Franks – thin sliced
2 tb Margarine
1 lg Onion, diced
2 md Potatoes, diced
2 lg Carrots, sliced
2 c Water
1/2 ts Salt
1 t Thyme leaves
1 tb Worchestershire sauce
1 lg Can evaporated milk
1 cn Whole kernel corn
1 tb Chopped parsley

Servings: 4

In heavy kettle, melt margarine. Saute onions and
frank slices. Add potato, carrot, salt, thyme,
Worchest. sauce, and water. Heat to boiling, cover and
simmer for 15 to 20 minutes or until vegetables are
tender.

Stir in milk and corn. Heat to boiling.

Serve in soup bowls sprinkled with parsley.

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Popularity: 3% [?]

Tomato Cheese Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 Oz Cans Tomatoes Undrained And Chopped
2 T Butter
2 Ea Stalks of celery diced
2 Ea Cloves of garlic, minced
1/2 Ea Sweet red pepper diced
2 T Butter
1/2 Lb Mushrooms, chopped
1 Ea Large cooking onion diced
2 T Flour
1 T White sugar
8 C Beef stock
1/2 T Basil
1/2 T Rosemary
1/2 T Thyme
3 Oz Cream cheese
1 Ea Salt and pepper to taste
1 Ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the stock, basil, rosemary and thyme, stirring until
soup comes to a boil. Add the contents of the baked tomato pan from
the oven and bring to a boil. Cover and simmer the soup for about 30
minutes. Meanwhile, in a food processor, blend the cream cheese, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.

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Popularity: 2% [?]

Title: Hamburger Soup
Categories: Soups/stews, Ground beef, Beef
Yield: 8 servings

1 1/2 lb Lean Ground Beef 1 c Cabbage, Sliced
1 ea Med. Onion, Chopped 6 oz (1 cn) Tomato Paste
1 c Carrots, Sliced 2 ts Worcestershire sauce
1 c Celery, Sliced 3 c Beef Bouillon, or Stock

In skillet, brown hamburger adn drain thoroughly. Add onion, carrots,
celery and cabbage. Combine tomato paste, worcestershire sauce and beef
stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover
and cook on low setting for 8 to 10 hours, or high setting for 3 to 4
hours.
NOTE:
This is an updated version of an old chuckwagon recipe. They would use
finely diced beef and the vegetables and let them cook all day at roundup
time.

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Popularity: 13% [?]

Title: LAMB PASTA E FAGIOLI
Categories: Meats, Italian, Pasta, Main dish
Yield: 8 servings

1/4 c Virgin olive oil; PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk; finely minced
1 sm Carrot; finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-=OR=- Red kidney beans
4 Sprigs fresh oregano
-=OR=- Marjoram, -=OR=-
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni

———————————-GARNISH———————————-
1/2 c Grated Parmesan cheese
-=OR=- Romano cheese
1 sm Onion; finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

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Popularity: 5% [?]

Title: GHIRARDELLI CHOCOLATE FROSTING
Categories: Chocolate, Cakes
Yield: 6 servings

4 oz Ghirardelli Semi-Sweet
-Chocolate
4 tb Butter
3 c Powdered sugar
1/3 c Hot milk
1 ts Vanilla
1/8 ts Salt

DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
butter, stirring constantly. Beat sugar with milk, vanilla, and salt until
smooth. Add melted chocolate and beat until thick enough to spread on cake.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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Popularity: 3% [?]

Trail Mix Tin Can Quick Bread

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 8 Preparation Time :2:00
Categories : Dupree Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dried fruit bits
2 cups hot water
4 teaspoons baking soda
1 1/2 cups sugar
1/4 cup vegetable oil
1/2 teaspoon salt
3 cups all-purpose flour
1 cup chopped walnuts — or pecans
1/2 teaspoon cinnamon — optional
1/2 teaspoon almond extract — optional

For fruit – dried cranberries, cherries, blueberries, currants or raisins

Preheat the oven to 350 degrees F.

Grease and flour two 1-pound coffee cans or 2 9×5-inch loaf pans and line
bottoms with wax paper. Grease and flour the wax paper.

Place the fruit bits or raisins in a large bowl, cover with the hot water, and
stir in the baking soda. Cover with plastic wrap and leave overnight to plump.
All of the liquid is used in the batter, so don’t drain.

Mix together the fruit bits or fruit or raisins, soaking water, sugar, oil,
salt, flour, and the nuts. Stir to blend. Add the cinnamon and almond extract
if desired. The batter should be thick enough to spoon. If thin, add a small
amount of flour.

Spoon the batter into the prepared cans, filling between 1/2 to 2/3 full. Push
the batter down into the bottom with a spatula. Bake 1 hour, or until a deep,
dark brown.

Remove the bread from the oven and allow to sit for 10 minutes before slipping
them out of the containers. Let the breads cool completely on wire racks. When
completely cooled, return the breads to the cans and cover with their plastic
lids or wrap tightly in plastic.

They will keep for 3 or 4 months stored in the refrigerator. Makes 2 loaves

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Popularity: 10% [?]

Title: Litter Box Cookies
Categories: Cookies, Peanut butt
Yield: 36 servings

Chocolate ingredients:
1/2 c Honey
2/3 c Butter or margarine (1 1/3
-stick)
1 Egg
1 ts Vanilla or peppermint
-extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grapenuts cereal
Gingerbread ingredients:
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine (1 1/3
-stick)
2 1/3 c Whole wheat flour
1/2 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Ground cloves
Grapenuts cereal
Mix-ins:
Coconut
Chocolate chips
Butterscotch chips
Peanut butter chips

Microwave the honey until it bubbles (about 1 minute). Add the butter, and

the molasses, if any. Add the egg, mix well, then mix in all the other
stuff. Add mix-ins of your choice to some or all of the batter.

Chill 1 hour in the freezer or several hours in the fridge. Roll dough
logs
of random length and the diameter of cat poops. Roll logs in grape-nuts
and
bake at 350 degrees till done (10 to 15 minutes).

Serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop.

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Popularity: 4% [?]

Cheese Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Garlic Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled and
-cut in half
1 lb Swiss cheese, shredded
1/4 c Flour
1/4 ts Salt
Few grains pepper
1/4 ts Ground nutmeg (optional)
1 1/2 c Dry white wine
2 tb Kirsch (optional)
French bread,cut in 1″ cubes

1. Rub the insides and bottom of a deep, 1 1/2-quart
heat- resistant, non-metallic casserole or
heat-resistant, non-metallic fondue pot with garlic.
Discard garlic. 2. Combine cheese, flour, salt, pepper
and nutmeg in the prepared dish. Add wine and mix well.
3. Heat, covered, in Microwave Oven 6 minutes stirring
during last half of cooking time.
4. If cheese is not completely melted, heat an
additional 30 to 60 seconds. If desired, stir in
kirsch. 5. Spear squares of French bread with fondue
forks or regular forks and dip in fondue.
6. If necessary, fondue pot may be placed on a warmer
stand over low heat or
returned to Microwave Oven to reheat fondue.

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Popularity: 4% [?]