Title: Snack Mixes
Categories: Snacks
Yield: 7 cups

MMMMM———————–SNACK MIX BASE—————————-
5 c Cereal*
1 1/2 c Chow mein noodles OR
-pretzels
1/3 c Butter or margarine;
-melted
Snack Mix Ingredients

MMMMM————————–TROPICAL——————————-
1 c Cashews OR Macadamia nuts
1 c Coconut chips
1 tb Soy sauce
1/2 ts Garlic powder
1/2 ts Ground ginger

MMMMM————————–BARBECUE——————————-
1 c Peanuts
1 tb Worcestershire sauce
1 ts Barbecue spice
ds Garlic powder

MMMMM———————–HOT AND SPICY—————————-
1 c Peanuts
2 ts Chili powder
1 ts Garlic powder
1 ts Bottled hot pepper sauce

MMMMM————————HERBED PECAN—————————–
1 c Pecans; broken
1 tb Dried parsley flakes
1 ts Dried thyme; crushed
1/2 ts Celery salt
1/2 ts Onion powder

MMMMM—————————CURRY——————————–
1 c Peanuts
2 ts Curry powder
1/2 ts Crushed red pepper
1/4 ts Onion salt

MMMMM————————TRADITIONAL—————————–
1 c Mixed nuts
1 tb Worcestershire sauce
1/2 ts Seasoned salt
ds Garlic powder

*Bite-size wheat, rice or corn squares or shredded wheat cereal; round
toasted oat cereal (Cheerios); crispy corn and rice cereal bites
(Crispix)

Combine desired cereal and chow mein noodles or pretzels in a
13×9x2-inch baking pan. Stir together melted butter or margarine and
desired Snack Mix Ingredients. Pour over cereal mixture, tossing
gently till well coated. Bake in a 325F oven about 25 minutes,
stirring once or twice. Spread in a large shallow pan or on foil to
cool. Makes about 7 1/2 cups.

Popularity: 2% [?]

Butternut Squash Soup w/ Ginger Lime

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup onion — finely chopped
1 1/2 tablespoons ginger root — minced
3 tablespoons unsalted butter
2 large butternut squash — peeled and sliced
2 cups chicken broth
2 cups water
3 cloves garlic
2 tablespoons fresh lime juice
1/3 cup oil
3 tablespoons ginger root — julienned

In a large saucepan, cook the onion minced ginger in the butter over low
heat until onion is soft. Add squash, broth, 2 cups water the garlic.
Bring mixture to a boil simmer covered for 15-20 minutes or until squash
is tender. Puree mixture in batches in a blender or food processor then
return to the pan. Stir in lime juice, season with salt pepper and
reheat soup.

In a small skillet, heat the oil over moderately high heat until it is hot
fry julienned ginger. Float a lime slice in soup sprinkle with fried
ginger.

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Per serving: 422 Calories; 29g Fat (58% calories from fat); 9g Protein; 37g
Carbohydrate; 26mg Cholesterol; 874mg Sodium

Suggested Wine: Chardonnay

Popularity: 8% [?]

Title: Cheese Broccoli Potato Topper
Categories: Vegetables
Yield: 4 servings

1 cn campbell’s new cheddar
-cheese soup
2 tb sour cream or yogurt
1/2 ts dijon-style mustard
1 c cooked broccoli flowerets
4 hot baked potatoes, split

Prep time: 10 minutes. Cook time: 10 minutes

1. In 1 1/2 quart saucepan, combine soup, sour cream and mustard; add
broccoli. Heat through, stirring occasionally.

2. Serve over potatoes. Garnish with chopped sweet red pepper if
desired.

TIP: To bake potatoes: Using fork, pierce each potato; bake at 400′F.
1 hour OR microwave on HIGH 10 1/2 to 12 1/2 minutes until
fork-tender.

—–

Popularity: 3% [?]

NO-BAKE PEANUT BUTTER-OATMEAL COOKIES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
1/4 c Cocoa
1/2 c Milk
1/4 lb Butter
1 pn Salt
1 t Vanilla
1/2 c Crunchy peanut butter
2 c Rolled oats
1 c Coconut

Combine sugar, cocoa, milk and butter. Boil 1 minute.
Remove from heat; add rest of ingredients. Drop by
spoonfuls on waxed paper.

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Popularity: 3% [?]

Title: HOLIDAY FRUIT BARS
Categories: Holiday, Cookies, Fruits, Gifts
Yield: 8 servings

1 1/3 c Unbleached Flour; Sifted
3/4 ts Baking Powder
1/4 ts Salt
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine
2 tb Water
3 Eggs; Lg
1/4 c Brown Sugar; Firmly Packed
1/4 c Butter Or Margarine; Melted
1/2 c Raisins
1/2 c Golden Raisins
2 tb Red Candied Cherries;Chopped
2 ts Lemon Rind; Grated
1/8 ts Allspice; Ground
1/8 ts Cinnamon; Ground

Stir the flour, baking powder, and salt together in a
mixing bowl. Mix in the 1/2 c brown sugar and then cut
in the 1/2 c butter with a pastry blender or two
knives until the mixture is crumbly. Stir in the water
and press the mixture into the bottom of a 13 X 9 X
2-inch baking pan. Bake in a preheated 350 degree F.
oven for 15 minutes or until golden brown. Meanwhile
beat the eggs in a bowl until well blended, using an
electric mixer at medium speed. Beat in the 1/4 cup
of brown sugar and 1/4 cup of melted butter and blend
well. Stir in the raisins, both kinds, the candied
cherries, lemon rind, and spices. Spread the mixture
over the baked crust. Bake in the 350 degree F. oven
for 15 more minutes. Cool in the pan on a wire rack
and when cool cut into 24 (2 X 1 1/2-inch) bars. Makes
24 bars.

—–

Popularity: 3% [?]

Title: EGGLESS MOCK MAYONNAISE
Categories: Dressing
Yield: 1 servings

3 tb Evaporated milk
1/4 ts Salt
1/4 ts Paprika
1/4 ts Prepared mustard
1 pn White pepper
1/2 c Vegetable oil
4 ts Lemon juice

Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato
salad.

Combine in mixing bowl (or blender) milk, salt, paprika, mustard and
pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep
covered in refrigerator.

From Joy of Cooking printed 1983. Shared by Elizabeth Rodier

MMMMM

Popularity: 3% [?]

CHESTNUT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cannola Oil
1/2 ea Onion — Md, Chopped
1 ea Carrot — Md, Sliced
1 ea Celery Stalk — Sliced
4 c Chicken Broth
1 t Sugar
1 ea Bay Leaf
1/4 ts Leaf Basil — Dried
1/8 ts Marjoram Leaves — Dried
1/2 lb Chestnuts — Abt. 24, *
1/2 c Evaporated Skimmed Milk
3/4 c Marsala, Sherry — OR
3/4 c Chicken Broth
1 x Salt Pepper — To Taste

* Chestnuts should be roasted and shelled.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++

In a large pot, heat the oil and saute the onion,
carrot and celery. Add the broth, sugar, bay leaf,
basil, marjoram and chestnuts. Simmer until the
chestnuts are tender, about 25 minutes. Remove and
discard the bay leaf. Carefully transfer to a food
processor or blender and puree the mixture. Return to
the pot and stir in the evaporated milk, and bring to
a boil; add the marsala, sherry or chicken broth.
Season to taste with salt and pepper. Serve hot or
cold.

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Popularity: 3% [?]

Gazpacho

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Medium tomatoes
1 Large cucumber
1 Large onion
1 green pepper
1 Small Jar pimiento — drained
2 Cans tomato juice — (12 oz.)
2 Cloves garlic
2 Tbsp. olive oil
1/3 C. olive oil
1/3 C. red wine vinegar
1/4 Tsp. Tabasco sauce
1/8 Tsp. black pepper
2 Slices white bread
1/2 C. chopped chives
1 1/2 Tsp. salt

Peel tomatoes and cucumber. Cut in small cubes. Chop
onion and green pepper and mix with cubed vegetables. Reserve
1/2 of mixed vegetables. Set aside and chill. Put all other
ingredients, except garlic, olive oil, bread and chives, in
blender for 1 minute and chill.
Cut bread in 1/4-inch cubes. Put in skillet with
garlic. Add oil and saute. Crush remaining garlic and add to
chilled soup. Serve individual servings. Top with cubed
vegetable chives and croutons.

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Popularity: 4% [?]

Poppy Seed Hamantaschen

Recipe By : Austin Statestman; Jan 31, 1994
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups all-purpose flour — divided
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
5 eggs — divided
1 cup honey
—poppy seed filling—
2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon lemon peel
1/2 cup raisins

Combine 5 cups flour, salt and baking powder; mix well. Make a well
in the center and add shortening, 4 eggs and honey. Work together until
dough is formed, adding flour as needed.
Roll out thinly and cut into 4-inch circles. Place 1 tablespoon
filling on each; fold up three sides and press together into triangles,
leaving tops somewhat open. Beat remaining egg and brush over dough.
Bake at 350°F for 20 minutes or until browned.
Grind the poppy seeds; combine with the milk and honey. Cook over
low heat until thickened. Add 1 teaspoon lemon peel and 1/2 cup raisins.
Cool.

– - – - – - – - – - – - – - – - – -

NOTES : 5 to 6 cups of flour needed.
201 calories per serving.

Popularity: 4% [?]

Sea Bass Greek Style

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/Sea Greek
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
8 8-oz sea bass fillets
1/2 c Flour (or as needed)
2 tb Light olive oil
1 Lemon — juiced
3 tb Vegetable oil
2 lg Yellow onions — chopped fine
6 Garlic cloves — crushed
1 bn Parsley — chopped
1 pn Pepper
3 1/2 c Canned tomatoes
1 Tomato — chopped
3 Bay leaves
1/2 ts Rosemary
1/2 c Dry white wine
1 Lemon — cut into 8 wedges

Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on
medium high until it is hot. Quickly sear the fillets on both sides so
that they are sealed. Place the fish in a large baking pan and sprinkle on
the lemon juice. Set the fish aside.
In a medium skillet place the 3 tablespoons of vegetable oil and heat on
medium high until it is hot. Add the onions, garlic, and parsley. Saute
the ingredients for 3 to 4 minutes, or until the onions are translucent.
Add the pepper and stir it in.
In a medium large saucepan place the sauteed onion mixture, canned
tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the
ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20
minutes, or until it is just done.
Garnish the dish with the lemon wedges.
Source: Papadakis Taverna – San Pedro, California California Beach Recipe -
by Joan Carl Stromquist – ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

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Popularity: 4% [?]