Title: Apple Cheddar Wontons
Categories: Cheese Desserts Fruits
Servings: 6

1 x Peanut Oil
1 pk Wonton Skins
2 ea Apples; Md, *
10 oz Cheddar; Sharp, Cubed
———————————GARNISHES———————————
1/2 c Brown Sugar
2 tb Cinnamon; Ground

* Core the apples and cut into small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix the brown sugar and cinnamon together and set aside. Preheat the
peanut or vegetable oil in a deep fryer or other pan used for deep frying.
Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and
seal according to the directions on the package. Deep fry until golden
brown. Coat with the brown sugar – cinnamon mixture and serve. This is
good served hot or cold.

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Popularity: 4% [?]

Title: Creme De Menthe Truffle Cups
Categories: Cookies
Yield: 24 servings

6 oz Vanilla-flavored candy
Coating
24 Tiny paper candy cups
6 oz Semisweet chocolate; cut up
2 tb Margarine or butter
Cut into pieces
1/3 c Whipping (heavy) cream
1/4 c Finely ground almonds
2 tb Creme de menthe

Recipe by: Betty Crocker’s Cookbook
Heat candy coating in double boiler over hot water until melted. Spread 1
teaspoon coating evenly on bottoms and up sides of paper candy cups. Let
stand until hard.
Heat chocolate in heavy 2 quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in remaining ingredients.
Refrigerate about 25 minutes, stirring frequently, or until mixture is
thick and mounds when dropped from a spoon. Spoon mixture into decorating
bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about
30 minutes or until chocolate mixture is firm. Peel paper from cups before
serving if desired. 24 CANDIES; 95 CALORIES PER CANDY.

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Popularity: 7% [?]

Title: Summertime’s Bounty Pie
Categories: Main dish
Servings: 6

1 ea Env. Soup Mix * 1 1/2 lb Lean Ground Beef
2 c Fresh Bread Crumbs 8 oz Sour Cream or Plain
Yogurt
1 ea Large Egg 1/4 t Thyme or Basil Leaves
1 T Unbleached All-Purpose Flour 6 oz Shredded Cheddar Cheese
3 1/2 c Hot Cooked Assorted Veggies

* Choose one of the following soup mixes to use in the recipe:
Onion, Onion-Mushroom or Beefy Onion.
—————————————————————————

Preheat oven to 350 degrees F.

In large bowl, combine onion recipe soup mix, ground beef, bred crumbs,
sour cream or yougurt, egg and thyme or basil.

Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom
and sides of prepared pan, shaping edges 3/4 inch above pan and forming a
center “well”. Bake 40 minutes, drain. Fill with 3/4 cup cheese, then
vegetables and remaining cheese. Bake an additional 10 minutes or until
cheese is melted.

MICROWAVE DIRECTIONS:

In 9-inch glass pie plate, prepare ground beef mixture as above. Heat,
uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes;
drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or
until cheese is melted. Let stand covered 5 minutes before serving.

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Popularity: 6% [?]

VEGETARIAN POT STICKERS WITH DIPPING SAUCE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced tomato
1/2 c Grated daikon
2 tb Finely chopped shiso leaves
2 tb Chopped green onions
3 tb Lemon juice
1/4 c Tamari or soy sauce
1/2 ts Cumin seed
1/2 ts Chili powder
1/2 c Cooked brown rice
6 oz Tofu — squeezed
-to remove moisture
3 tb Fresh shiitake mushrooms
-(finely chopped)
2 tb Chopped fresh basil leaves
2 tb Finely chopped black olives
1 t Ground red chili pepper
1 t Sesame oil
12 oz Pot sticker wrappers
Salad oil for frying

For dipping sauce, combine tomato, daikon, shiso, green onions,
lemon juice, 2 tablespoons of the tamari, the cumin, and chili
powder. Chill overnight. In a bowl, combine rice, tofu,
mushrooms, basil, olives, chili pepper, sesame oil, and the
remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1
tablespoon of filling in the center of each wrapper. Dampen edges
with water, fold wrapper in half, and seal edges. In a non-stick
skillet, heat a little oil. Arrange filled pot stickers in a
single layer in the skillet; cook over medium heat until the
bottoms of the pot stickers are browned. Add 1/4 cup water; cover
and cook on low heat for 6 minutes, or until water is evaporated.
Repeat until all pot stickers are cooked. Serve with dipping
sauce. Makes about 24 pot stickers.

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Guest Demonstrator: Paul Onishi

Reprinted with permission from:
The Electric Kitchen Hawaiian Electric Company, Inc.

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Popularity: 23% [?]

Title: POLENTA WITH CRISPY GARLIC AND CHEESE
Categories: Garlic, Cheese/eggs, Lo/no-fat
Yield: 8 servings

1 tb Olive oil
4 Cloves garlic — peeled and
Chopped
1/2 ts Ground cumin
4 c Water
1 ts Salt
1 c Yellow cornmeal
4 oz Green chiles — (canned),
Chopped
1 c Lowfat cheddar cheese –
Shredded

In a small skillet, heat the olive oil over medium heat. When hot,
add the garlic and saute 3 minutes, until golden. Remove from heat
and stir in the cumin. Set aside. In a large pan, combine the water
and salt. Bring to a boil, and slowly add the cornmeal, whisking to
blend. When the mixture comes back to a boil, cover and reduce heat
to medium-low and cook about 20 minutes, until the mixture starts to
come away from the pan. Stir often. Remove from heat and stir in the
garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch
baking dish. Refrigerate until set. Cut the polenta into 8 pieces;
cut each piece on the diagona l into 2 triangles. Place on a lightly
oiled baking sheet and broil on the top oven shelf about 4 to 5
minutes on both sides. The polenta should be browned and crispy on
the outside and creamy on the inside. Recipe By : Karen Lee and Diane
Porter

From: Fido National Cooking Echo

MMMMM

Popularity: 8% [?]

KERRY CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Belly of pork
3/4 lb Smoked bacon
2 lb Potatoes
1/4 lb Mushrooms
1 t Rosemary
1 lb Onions
3/4 c Stock
Salt and pepper
2 oz Butter

(Irish pork belly has a fatty layer, vital for the flavor, and a meaty
layer. See if you can get your butcher to give you pork that has about
equal amounts of pork and fat. Plain lean pork will not taste as good.) Cut
meat into one-inch cubes. Peel and thinly slice potatoes. Peel or wipe
mushrooms, and slice if large. Grease a large ovenproof dish with some of
the butter, and place a layer of sliced potatoes in the bottom. Add half
the meat pieces, seasoned and sprinkled with rosemary. Layer with half the
vegetables, plus another layer of potatoes. Repeat, using all meat, veg
and potatoes. Pour stock over and dot potatoes with remaining butter.
Cover and cook in a moderate oven, 325F, for 2 1/4 hours. Uncover for the
last half hour of cooking to brown the potatoes.

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Popularity: 4% [?]

POTEE DE MILLET

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Huile
250 g Millet dore
8 dl Bouillon de poule
400 g Poulet — emince
2 Poireaux — coupes en deux
— puis en lanieres
4 Carottes — en julienne
1 tb Sauce de soja
1 d Cayenne
Sel
Huile
—–SOURCE—–
— D’apres: Journal Betty
— Bossi
— Rene Gagnaux, 15.05.94

Rissoler le millet dans l’huile tres chaude et, quand
il est brun clair, mouiller avec le bouillon. Porter a
l’ebullition, laisser mijoter pendant 20 minutes en
remuant de temps a autre. Entretemps saisir la
volaille 2 a 3 minutes dans l’huile chaude, saler et
reserver au chaud. Faire revenir les legumes dans le
fonds en les remuant sans arret et en les gardant
croquants. Assaisonner avec soja et cayenne, ajouter
le millet et la volaille et servir.

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Popularity: 3% [?]

Title: ARTICHOKE SAUCES #2
Categories: Sauces
Yield: 1 servings

1/2 c Non-fat yogurt
1 tb Prepared horseradish
1 pn Powdered mustard

Mix yogurt with horseradish and mustard. Use other
seasoning to taste. Mix well, refrigerate while
artichoke is steaming.

SOURCE: National Cooking Echo 04/16/90
Contributed to the echo by: Blanche Nonken Ellen
Cleary

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Popularity: 4% [?]

SPAGHETTI WITH GREEN TOMATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN BURGESS PDFX51A—–
1 pound Green tomatoes
1 pound Spaghetti
5 Cloves garlic — minced
3 tablespoons Extra-virgin olive oil
Salt/freshly ground pepper
1/4 cup Or more freshly grated
Parmigiano-Reggiano

Bring water for cooking the pasta to a boil in large pot. Drop in the tomatoes.
Cook for about 15 to 20 seconds. Remove; let cool. Keep water boiling. Add 2
tablespoons salt and the pasta. As it cooks to al dente, peel, seed and
coarsely
chop tomatoes. Heat a skillet, add the olive oil, and in the oil cook the
garlic until just softened and fragrant. Add tomatoes and increase heat. Cook 3
to 4 minutes or until the tomatoes start to get soft. Add salt and pepper to
taste. Combine the cooked pasta with the tomato sauce, toss, add Parmesan and
toss again. Enjoy! Susan MM Format Norma Wrenn npxr56b

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Popularity: 2% [?]

Title: LIGHT AND LEMONY BROILED SCALLOPS
Categories: Chinese, Seafood
Yield: 6 servings

1 1/2 lb Sea scallops
3 tb Dry sherry
3 tb Teriyaki sauce
Juice and zest of one lemon
1 ts Cornstarch
1 tb Water

Combine the scallops, sherry, teriyaki sauce, juice
and zest of lemon in a shallow dish. MArinate at least
2 hours or overnight in the refrigerator. Remove the
scallops from the marinade, remove the marinade, and
broil 3 inches from heat for 3 minutes. Keep warm
while you prepare the sauce. Dissolve the cornstarch
in water. Bring the reserved marinade to a boil and
add the cornstarch in water. Return to a boil and boil
for 1 minute. Pour over the scallops and serve over
rice or serve as an appetizer with the sauce on the
side for dipping.

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Popularity: 3% [?]