Title: Vanity Cakes
Categories: Cakes
Yield: 1 servings

2 lb Lard
1 lg Egg
1 pn Salt
1/2 c Flour
Powdered sugar

Use large fryer to produce depth of 3", heat lard to 350. In bowl
beat egg salt for a full minute. Beat in 1/4 cup flour, a Tbls. at
a time, until batter is too stiff for beating but too soft to roll
out. Cover a dinner plate with flour. With a teaspoon, spoon batter
onto plate in 6 separate portions. with knife turn each over to
flour, then drop into hot fat. Aim for limp but compact dough mass
that will not string out when it leaves the knife. Cook each cake for
at least 3 1/2 minutes, during which time it may need help in
turning. If it darkens too quickly, fat is too hot. Drain cakes on
paper dust with sugar.

MMMMM

Popularity: 7% [?]

Aldilla

Recipe By : Debbie Holland
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
1 1/2 lbs flank steak
1 lg Carrot — chopped
3 tsp Chili powder
1 lg Green pepper — chopped
1/2 c Flour
2 lg Tomatoes — chopped
1 1/2 tsp Salt
1/4 c Red wine
1/2 tsp Pepper
1 Hot chilli pepper — seeded
3 tbsp Vegetable oil

1. Score steak and rub with chili powder; coat with a mixture of flour,
1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; pound steak on both
sides with a wooden mallet or the edge of a plate to tenderize; cut into 6
pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve.
Saute onion, carrot, green pepper and tomato in pan drippings; add
remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3.
Combine steak and sauteed vegetables in slow cooker; add wine and hot
chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or
until meat is tender.
Source: Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3714 0

Popularity: 5% [?]

Title: Morton’s Caesar Salad
Categories: Salads
Yield: 4 servings

3/4 c Olive Oil
1/4 c Red Wine Vinegar
6 Anchovy fillets, minced
4 ts Garlic, minced
1 tb Lemon Juice
1 tb Dijon Mustard
1 ts White Pepper
1 c Parmesan cheese, grated
1 lg Romaine Lettuce head
Torn into bite size pieces
Croutons

Blend the first 7 ingredients in a processor or blender. Add Parmesan
Cheese and blend just until combined. Season to taste with salt. Can
be prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad.

SOURCE: Morton’s Restaurant, Chicago, Il

MMMMM

This is the traditional recipe….

Popularity: 4% [?]

Title: Boston Baked Beans
Categories: Vegetables Londontowne
Servings: 4

4 c Navy beans 3 t Salt
1 ea Onion, chopped 4 T Brown sugar
1 T Dry mustard 1/2 lb Salt pork

Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer
until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining
ingredients and add to pot. Pour in remaining beans. Cover with boiling
water and bake 8 hours at 250 degrees. Watch add more water if
necessary.

Mrs. Jack Beasley

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Popularity: 4% [?]

ARUGULA RAVIOLI WITH CHANTERELLES AND ROCCA

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the filling:
2 tablespoons extra virgin olive oil
6 pounds organic arugula
2 tablespoons garlic puree
1 cup Chanterelles scraps
Salt and pepper to taste
4 tablespoons Parmigiano cheese, grated
1/4 pound plain white pasta
For the Garnish:
1/2 cup whole Chanterelles, if large, slice
1 teaspoon extra virgin olive oil
2 cups arugula
Salt to taste
White pepper to taste
1/4 cup brown chicken sauce
4 slices shaved Parmigiano cheese

Preparation of the Ravioli Filling:Heat the olive oil in a heavy sautJ
pan,
add the arugula and allow it to wilt over high heat. Add garlic puree,
Chanterelles and season. Once wilted, add Parmigiano and remove from
heat. Chill over ice. Puree mixture in a blender until smooth. Roll out
pasta dough as thin as possible and assemble ravioli. Using a 1 1/2-inch
cookie cutter, cut out 50 rounds of pasta dough. Place 1 tablespoon of
filling in center of round, brush edges with water and top with another
round. Press edges together, squeezing out excess air. Set aside on a
sheet pan. Repeat process until all the dough has been used.
Before serving, blanch ravioli in simmering water for forty-five seconds
or until pasta is cooked. Preparation of the Garnish:
Saute the Chanterelles in olive oil, add the arugula, season and wilt.
Keep warm.
Presentation:
Place the wilted arugula and Chanterelles in the middle of a deep bowl
and crown with the ravioli, which have been warmed in the brown
chicken sauce. Add shavings of cheese and serve hot.
Yield: 50 ravioli

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NOTES :

Popularity: 4% [?]

Title: Teriyaki Marinade
Categories: Sauces, Grill
Yield: 1 cup

1/4 c Soy sauce
1/4 c Sake
2 tb Safflower oil
2 tb Dark sesame oil
3 tb Light brown sugar
2 tb Rice vinegar
2 ea Garlic cloves, crushed
1 ts Ginger, grated

Combine all the ingredients in a small container. Let stand until the
sugar is dissolved. When brushing onto the foods, swirl the mixture
often to keep it well combined.

Use to marinade cut pressed tofu, marinade for 1 hour, or marinade
cubed tempeh for 1 hour or cubed seitan. Aternatively, brush over
grilling tomatoes.

Nava Atlas, “Vegetarian Celebrations”

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Popularity: 31% [?]

SALMON CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked noodles
16 oz Can salmon, drained flaked
4 oz Can mushroom slices, drained
10 1/4 oz Cream of celery soup, can
-ned, condensed
1/2 c Thinly sliced celery
5 1/4 oz Sliced water chestnuts, can
-ned, drained
17 oz Can green peas, drained
1 c Coarsely broken potato chips

1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole, combine
noodles, salmon, mushroom slices, celery soup, celery, water chestnuts and
green peas until well blended.
2. Heat, covered, in Microwave Oven 6 to 8 minutes or until heated through.
Stir occasionally.
3. Just before serving, sprinkle with potato chips.
Variation: A number of substitutions may be made in this casserole.
1. Tuna may be substituted for salmon.
2. Cream of mushroom or cream of asparagus soup may be substituted for
cream of celery soup.
3. Green beans or corn may be used in place of peas.
4. Pimientos or green pepper may be added for color and flavor.
5. Chinese noodles, fried onion rings, broken crackers or nuts may be used
in
place of potato chips.
Tip: When making substitutions, try to keep the volume about the same so
that
the cooking times will be unchanged.

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Popularity: 4% [?]

Title: Chocodiles
Categories: Cookies
Yield: 40 servings

1 1/4 c Brown sugar; firmly packed
1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 ts Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 ts Salt
Topping:
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe

Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes
till lightly golden brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
cup peanut butter and corn flakes. Spread over slightly cooled base.
Cool slightly and cut into bars.

from the Toronto Star

MMMMM

Popularity: 3% [?]

Fruitcake

Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

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Popularity: 4% [?]

Title: Vanishing Oatmeal Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
1 c Brown sugar
1/2 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
3 c Oats
1 c Raisins

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Popularity: 4% [?]