Title: Eggs On Hand
Categories: Pickell
Yield: 2 Recipes

MMMMM———————-HARD COOKED EGGS—————————
12 Eggs

MMMMM——————–PICKLING INGREDIENTS————————-
1/2 c Vinegar, white
1 c Water
1 t Sugar
3/4 t Salt
1/2 t Peppercorns
5 Whole cloves
1/2 Bay leaf
1 Chili pepper,dried

HARD COOKED EGGS:

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Standing Time: 25 minutes

If desired, pricke large end of egg with a pin to prevent them from
cracking. Place eggs in a single layer in a large deep saucepan. Cover
with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover
saucepan and bring to a boil over high heat. Immediately remove pan
from heat to stop boiling.

Let eggs stand in water for 20 to 25 minutes.

Drain water and immediately run cold water over eggs for 2 minutes
(for easier peeling and to prevent a grey ring from forming around
the yolks).

PICKLED EGGS:

Preparation time: 10 minutes
Cooking time: 10 minutes (+cooling)

In a small saucepan, combine remaining ingredients. Cover and bring
to a boil. Over low heat, simmer for 10 minutes. Strain liquid and
cool to room temperature. Place 6 peeled hard cooked eggs in a
screw-top jar. Cover with vinegar solution. Screw cover in place and
let stand in refrigerator for at least 2 days before using. Pickled
eggs will keep several months without refrigeration if the container
in unopened. Once opened, refrigerate and use within one month.

NOTE:
Keep a jar of hard cooked or pickeled eggs in the refrigerator for
instant snacks, devilled eggs, garnishes, meals on the run, sandwich
fillings, salad plates or quick supper recipes.

Submitted by: Kathleen Pickell

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Popularity: 4% [?]

MARSHMALLOW FONDUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Cornflour
15 fl Single (light) cream
6 oz Packet marshmallows
—–CRISPY CAKES—–
2 oz Butter
2 tb Golden syrup
2 oz Drinking chocolate
3 oz Rice breakfast cereal

Method:

To make crispy cakes, put 60 petit fours cases on 2
baking sheets. Place butter and syrup in a saucepan
and stir over a low heat until melted. remove from
heat and stir in drinking chocolate and rice cereal,
mixing well until thoroughly coated. Using a teaspoon,
spoon the mixture into petits fours cases and
refrigerate until set.

To make marshmallow cream, in a saucepan, blend
cornflour smoothly with a little cream, then stir in
remainder and add marshmallows. Cook over a gentle
heat until mixture thickens and marshmallows melt,
stirring all the time. Pour into a fondue pot. Serve
hot with the crispy cakes.

(Serves 6-8)

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Popularity: 2% [?]

Tuna Provencal (or Open Faced Sandwiches

Recipe By : How to Boil Water, TVFN
Serving Size : 2 Preparation Time :0:00
Categories : Cold Sandwiches Greensalads
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can White tuna — drained
1 tbsp Capers
12 Cured black olives — sliced
1/2 Red onion — minced
2 Plum tomatoes, seeded — chpd
1 tbsp Olive oil
2 tbsp Red wine vinegar
Salt and pepper
1 bn Watercress
6 slices Whole grain bread
—–SALAD VARIATION—–
Mixed greens
Boiled new potato — quartered
Hard cooked egg — quartered
Cooked green beans

In lg bowl, mix tuna, capers, olives, onion, and tomatoes. Pour in oil and
vinegar; toss. Season and serve with watercress on whole grain bread.
Salad Variation: Arrange mixed greens on plate, top with potato, egg and
green beans. Place a scoop of tuna salad in center of plate.

Shared by Sherilyn Schamber

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Popularity: 4% [?]

SCOTTISH OAT CAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2 c Rolled oats
2 c Flour
1 t Baking powder
1 t Salt
1 1/4 c Shortening
1/2 ts Baking soda
1/2 c Boiling water
2 c Bran flakes

Add soda to boiling water and let stand until cool.
Mix together flour, baking powder, salt, bran flakes,
rolled oats and sugar. Cut in shortening;
add water and soda. Roll outthin on a floured board.
Bake in hot oven until
golden brown.

Recipe By : Bell’s Best #2 (Mississippi chapter)

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Popularity: 4% [?]

Title: FENNEL, MUSHROOM AND PARMESAN SALAD
Categories: Salads, Madison
Yield: 6 servings

1 Garlic clove
1/4 ts Coarse sea salt
2 1/2 tb Lemon juice
2 Lemon peel strip; minced
1/8 ts Fennel seeds
– crushed under a spoon
– or in a mortar
5 tb Extra-virgin olive oil
8 oz Mushrooms, large, firm
– wiped clean
Pepper
1 Fennel bulb
1 tb Fennel greens, chopped
1 tb Italian parsley, chopped
Salt
3 oz Parmesan Reggiano; shaved
– into paper-thin slices

POUND THE GARLIC and the salt in a mortar until completely smooth.
Stir in the lemon juice, lemon peel, fennel seeds and olive oil to
make a tart, lemony vinaigrette. Thinly slice the mushrooms,
carefully dress them with a few tablespoons of the vinaigrette, and
season them with plenty of freshly ground black pepper. Lay a damp
kitchen towel or a piece of plastic wrap directly over them to keep
them from browning, and set aside for 1 hour to marinate. Trim the
fennel bulb and cut it into quarters. Remove most of the core; then
slice it lengthwise, very thinly, leaving the pieces joined together.
Dress it with most of the remaining vinaigrette and half the herbs,
and season with salt and pepper. Add the rest of the herbs to the
mushrooms. Layer the mushrooms, cheese and fennel on each plate and
spoon the remaining vinaigrette over the top.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]

Title: Beaumont Inn Bourbon Sauce
Categories: Sauce, Bourbon, Alcohol
Yield: 3 /4 cup

1 c Granulated sugar
6 tb Butter; melted
1/2 c Buttermilk
1 tb (or more!) bourbon
1/2 ts Baking soda
1 tb White corn syrup
1 ts Vanilla

Recipe by: Beaumont Inn

In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve
warm.

Entered for you by: Bill Webster

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Popularity: 3% [?]

Title: SPICY SICHUAN NOODLES (DAN DAN MIAN)
Categories: Oriental, Pasta
Yield: 4 servings

1/2 lb Ground pork
1 tb Dark soy sauce
1 ts Salt
1 c Peanut oil
3/4 lb Chinese thin egg noodles
-(fresh or dry)
3 tb Finely chopped garlic
2 tb Finely chopped ginger
5 tb Finely chopped scallions
2 tb Sesame paste
-=OR=- peanut butter
2 tb Dark soy sauce
2 tb Chili oil
2 ts Salt
1 c Chicken stock
1 tb Sichuan peppercorns
-(roasted and ground)

COMBINE THE PORK, SOY SAUCE and salt in a small bowl
and mix well. Heat a wok or saute pan until it is hot.
Add the oil and deep-fry the pork, stirring with a
spatula to break it into small pieces. When the pork
is crispy and dry, about 4 minutes, remove it with a
slotted spoon and drain on paper towels. Pour off the
oil, leaving 2 tablespoons in the wok. Reheat the wok
and add the garlic, ginger and scallions, and stir-fry
for 30 seconds. Then add the sesame paste, soy sauce,
chili oil, salt and chicken stock and simmer for 4
minutes. Cook the noodles in a large pot of boiling
water for 2 minutes if they are fresh or 5 minutes if
they are dried. Drain the noodles well in a colander.
Divide them into individual bowls or put in large soup
tureen. Ladle on the sauce.

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Popularity: 5% [?]

Mud Pie #2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Crusts
Chocolate Freezer
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
12 Oreo cookies — crushed well
3 tablespoons Butter — melted
1 quart Coffee ice cream
—–MUD SAUCE—–
1 cup Semi-sweet chocolate chips
1 cup Miniature marshmallows
1 cup Evaporated milk
1 teaspoon Vanilla
—–GARNISH—–
1 cup Whipping cream — whipped
2 ounces Kahlua liqueur
1/4 cup Powdered sugar
1/2 cup Nuts — chopped

Combine cookie crumbs and butter and press into bottom of buttered 9-10″ pie
pan. Refrigerate. When chilled, spoon one-half softened ice cream on top of
crust.
Pour half of Mud Sauce over ice creeam and proceed with another layer of ice
cream and top off with the remaining Mud Sauce.
Mud Sauce: In medium saucepan, melt the sauce ingredients over medium heat,
stirring constantly until mixture thickens, adding vanilla after removing sauce
from heat. Cool long enough so as to not melt the ice cream while pouring Mud
Sauce over it. Top with Garnish and freeze. Garnish: Whip cream, add powdered
sugar and Kahlua. Decorate top of Mud Pie with Garnish: Use decorating bag with
star or shell tip or spread whipped cream over pie and sprinkle top with finely
chopped nuts. Freeze solid.

Ideas: Double the recipe and use a buttered 9 x 13″ pan. This should serve 24
persons. If you don’t like nuts on top, try chocolate curls. Use a block of
chocolate and with a potato peeler, peel the chocolate along one of the edges.
Use chocolate at room temperature or else you’ll get bits and pieces of
shavings.

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Popularity: 5% [?]

Title: TAFFY APPLE PIZZA
Categories: Desserts, Kathy’s, Fruits, Ztried
Yield: 12 servings

1 pk 20 oz refrigerated sugar
Cookie dough
3 tb Flour
1 pk 8oz cream cheese softened
1/4 c Creamy peanut butter
1/2 c Brown sugar
1/2 ts Vanilla
2 md Granny smith apples
1 c Lemon lime soda
Cinnamon
1/4 c Caramel ice cream topping
1/2 c Chopped peanuts

ppreheat oven to 375 degrees. remove 1/2 cupof cookie
dough and reserve for another use. add flour to
remaining dough and knead with hands to combine. press
dough into 14 inch circle on 15 inch baking stone.
bake for 15-20 min. or until cookie is lightly
browned. let cool for 10 min. then loosen from stone.
cool completly. blend cream cheese, peanut butter,
brown sugar,and vanilla together until smooth. spread
on cooled cookie. peel, core and slice apples. dip
apple slices in lemon-lime soda to prevent browning.
arrange apple slices on cream cheese mixture. sprinkle
lightly with cinnamon. heat caramel topping slightly
and drizzle over apples. sprinkle chopped nuts over
pizza. cut and serve.
Recipe from Pampered Chef
personal note: Excelent! just like taffy apples.

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Popularity: 4% [?]

Title: ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES
Categories: Cookies
Servings: 60

2 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
1 c Nuts, chopped

Preheat oven to 375′F. In small bowl, combine flour, baking soda and salt;
set aside.

In large mixer bowl, beat butter, geanulated sugar and brown sugar until
creamy. Add eggs, 1 at a time, beating well after each addition. Blend in
vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll
House semi-sweet chocolate morsels and nuts. Drop by rounded measuring
tablespoonfuls onto ungreased cookie sheets; cool completely.

Makes about 5 dozen cookies.

TOLL HOUSE PAN COOKIES: Preheat oven to 375′F. Prepare dough as directed;
spread in greased 15 1/2″ x 10 1/2″ baking pan. Bake 20-25 minutes until
golden brown. Cool completely. Cut into 2″ squares. Makes about 3 dozen
cookies.

REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough
in half; wrap halves separately in waxed paper. Refrigerate 1 hour or
until firm. On waxed paper, shape each dough half into 15″ log; wrap in
waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in
refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.)

Preheat oven to 375′F. Cut each log into 30 (1/2") slices. Place on
ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown.
Makes 5 dozen.

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Popularity: 4% [?]