Title: Peanut Pie
Categories: Pies
Yield: 8 servings

3 Eggs
1 c Dark corn syrup
1/2 c Sugar
1/2 c Peanut butter
1 t Vanilla extract
1 c Salted peanuts
Cream Cheese Pie Pastry,
-chilled
Whipped cream

From “A Taste of the South” by Terry Thompson (HP Books; 1988).

Beat eggs, corn syrup, sugar, peanut butter and vanilla until smooth
and thickened, about 4 minutes. Stir in peanuts and blend.

Roll out pastry to fit 9″ pie pan. Pour in filling. Bake at 400′F. 15
minutes, then reduce heat to 350′F. and bake until knife inserted in
center comes out clean, 30-35 minutes. Cool completely before
serving. Top each slice with whipped cream. Makes 8 servings.

Each serving contains about: 583 calories; 118 milligrams sodium; 122
milligrams cholesterol; 34 grams fat; 62 grams carbohydrates; 13 grams
protein; 1.38 grams fiber.

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Popularity: 6% [?]

Title: Italian Popcorn Munchies *
Categories: Popcorn, Snacks
Yield: 10 cups

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10 c Popped popcorn
1/4 c Parmesan cheese
2 tb Fresh parsley; finely choppd
1/8 ts Garlic powder
1/2 ts Dried oregano leaves
Butter flavor non-stick
– cooking spray

Spread popcorn in jelly-roll pan. In small bowl, combine remaining
ingredients, except spray. Spray popcorn for 7-8 seconds with cooking
spray. Immediatley sprinkle with cheese-herb mixture. Toss to combine.
Store in tightly covered container.

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Popularity: 4% [?]

LAMB AND APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Middle neck of lamb
8 oz Peeled onion
1 lg Cooking apple
1 lb Potatoes
1 oz Seedless raisins
1/2 ts Mixed herbs
Salt and pepper — to taste
2 ts Marmite
1/2 pt Hot water
1/2 oz Butter or margarine

1. Trim the excess fat from the lamb and cut into neat portions.

2. Slice onions thinly.

3. Peel and core apple and cut into thin slices.

4. Peel potatoes and rinse under cold water. Slice thinly.

5. Cover base of a large casserole (about 3-pint size) with a layer of
potato, followed by onions and apple. Add raisins and meat then sprinkle
with herbs and a shake of salt and pepper. Top with remaining apple and
onions then lastly with remaining potato slices.

6. Dissolve Marmite in the hot water and pour into a dish over vegetables
and meat.

7. Dot top with small pieces of butter or margarine then cover with lid or
aluminium foil.

8. Bake in centre of moderate oven (350 F or Gas No. 4) for 1-1/2 hours.
Uncover and continue to cook for further 20 to 30 minutes or until potatoes
are golden.

From: The Marmite Guide to better cooking – by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

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Popularity: 10% [?]

Title: SKYLINE CHILI
Categories: Main dish, Chili
Yield: 1 servings

2 lb Lean ground beef
1 qt Water
4 Small onions, chopped
1 ts Garlic powder
4 ts Chili powder
2 ts Crushed red pepper
4 ts Cumin
1 tb Salt
5 Medium Bay leaves
1 ts Ground allspice
1 1/2 tb Vinegar
2 tb Worstershire sauce
6 oz Tomato paste
1 Block unsweetened chocolate

Add ground beef to water in a large pot and stir until beef separates to
a fine texture. Add all other ingredients. Stir to blend. Whisper “I
love the Reds” and “the Bengals really aren’t that bad.” Bring to a boil
and reduce heat to simmer uncovered for about 3 hours. May cover for the
last hour if desired consistency has been reached.

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Popularity: 11% [?]

Title: LETTUCE SOUP
Categories: Soups, Vegetarian
Yield: 6 servings

2 T Onion; minced
1 T Butter
1 T Flour
1/2 ts Salt
1/4 ts Nutmeg
1 ds Pepper
4 Chicken bouillon cubes
3 1/2 c ;Water, boiling
1 md Lettuce; shredded
1 Egg yolk; slightly beaten
1/2 c Whipping cream

Saute onion in butter until gently golden. Stir in flour, salt, nutmeg
and pepper. Dissolve bouillon cubes in boiling water; add to onion
mixture slowly. Cook over medium heat. Stir until thickened. Add
lettuce. Cover and let cook 3 minutes.

Mix together egg yolk and cream. Stir 1/4 cup soup into yolk-cream
mixture. Pour mixture into soup, stirring constantly. Cook over low
heat, stirring, until soup comes to a boil. Remove from heat. Serve at
once.

From Bon Appetit’s “Too Busy To Cook”, 1981
per Michelle Bass
Fidonet COOKING echo
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Popularity: 4% [?]

Dressing

Recipe By : Mrs. Estil Monk
Serving Size : 8 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Long Loaf Vienna Or Grecian Bread
6 Med Onions
1 Bunch Celery
1 Tsp Salt
2 Sticks Butter
1 Tsp Sage
1 Tsp Pepper
2 13 Oz. Cans Chicken Broth
Yellow Food Coloring — as needed
3 Eggs — beaten

Break bread in small pieces. Chop onions and celery and saute with salt
and pepper until soft. Spread on top of bread. Sprinkle sage and
pepper on top. Heat chicken broth and spoon it over this. Lightly stir
this so all will be moistened–not too wet. Cover. Let stand about 4
hours. Adjust seasoning. Add eggs with fork just before you bake it.
Do not stir it anymore than you have to. Bake at 450° until brown. Cut
in squares to serve.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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Popularity: 15% [?]

Title: BAKED APPLE ZAPATA
Categories: Mexican, Appetizers
Yield: 12 servings

2/3 lb Flour tortilla dough
Flour
3 Granny Smith apples,
Peeled and sliced
2 tb Lemon juice
1/2 c Brown sugar
1/2 ts Cloves
1/2 ts Ground cinnamon
1/2 c Walnuts, chopped
2 tb Cornstarch dissolved
3 tb Water
Water

Use your favorite recipe for flour tortillas, or make
dough from the recipe on the Tortilla mix package.
Divide the dough into 4, 2-inch balls. Roll each into
a 6-inch tortilla. Dust with flour, cover with plastic
wrap and set aside. In a saucepan, place apples with
enough water to cover. Add lemon juice. Cook over high
heat until boiling 5 minutes. Add sugar, cloves,
cinnamon, and walnuts; continue cooking over low heat
until slightly thickened. Combine cornstarch and
water and add to mixture, stirring until thick.
Remove from heat. Lay out tortillas; dust off excess
flour. Spoon on 2 tablespoons of the apple mixture
down the middle of each tortilla. Fold one side of
the tortilla over the mixture; then fold the remaining
side over. Fold in the ends and seal by moisting the
tortillas with a little water. Bake in a preheated,
400 degree F oven until lightly browned. Remove and
sprinkle with cinnamon and sugar. Serve with whipped
cream (at Cafe Noche, it is served with Tequila
Sabayon sauce made with tequila, egg yolks, and sugar.
NOTE: Tortillas and apple mixture may be made ahead
several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd,
Houston, Texas — 1-(713)-529-2409

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Popularity: 5% [?]

Title: CARAMELIZED APPLES WITH VANILLA ICE CREAM
Categories: Fruits, Desserts
Yield: 6 Servings

1 1/2 c Sugar
3 tb Butter
1 ts Vanilla extract
3 Fuji apples; peeled, cored
-and cut into eighths
Vanilla ice cream

Pour sugar into large skillet. Heat over medium-low heat until sugar
begins to melt. Continue to heat and simmer until syrup turns pale
amber color. Swirl in butter and vanilla extract. Add to caramel
syrup, stirring to coat. Stir syrup to dissolve any clumps of sugar.
Cover skillet and cook over low heat until apples exude juices, about
5 minutes. Uncover and continue cooking until syrup is thick, basting
apples occasionally. Let apples cool slightly. To serve, spoon
caramel apples into dessert dish and top with scoop of vanilla ice
cream.

Source: Los Angeles Times, November 30, 1995

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Popularity: 9% [?]

Date: Mon, 14 Feb 94 16:35:52 CST
From: Becky.Myton%PAR%VH@topnet.uwsa.edu

“LEMON-DATE COUSCOUS CAKE

CAKE: 5 C. + 1 T. unsweetened apple juice
1 C. chopped dates (Medjool are good)
pinch of salt
2 C. uncooked whole-grain couscous
finely grated zest of one lemon (or to taste)

TOPPING:
3/4 C. unsweetened apple juice
1/4 C. lemon juice
2 T. maple syrup
1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice

CAKE:

In a large saucepan, heat apple juice to boiling. Add dates and salt.
Cover, reduce heat and simmer gently for 10 minutes.

While dates are simmering, heat a large heavy-bottomed skillet over medium-
low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir
as necessary.

Gradually add toasted couscous to simmering apple juice and dates, stirring
constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in
lemon zest and remove from heat.

Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with
water. Shake out excess water, do not dry. Spread couscous mixture evenly in
pan. Set aside to cool.

TOPPING:

In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer
and add dissolved kudzu, whisking constantly. Cook briefly, whisking until
thick. Spread on cooled couscous.

Makes 9-12 servings at least.”

Popularity: 7% [?]

HAMBURG PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 c Minced onion
1/2 ts Salt
1 c Cheddar cheese grated
1 c Milk
1/2 c Biscuit mix
2 ea Eggs

cook hamburger and onion to-gether, drain off fat,add
the salt and stir well, put in greased 9 inch pan and
sprinkle cheese on top. Mix the eggs milk and biscuit
to-gether well and pour over above mixture, bake in
400 oven 25 minutes.

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Popularity: 3% [?]