Title: TREASURE CHEST
Categories: Kids, Snacks, Jello, Chocolate
Yield: 8 servings

1 pk 12 oz. Entenmann’s All
Butter pound loaf
8 oz Cool Whip — thawed
Assorted “jewels” such as
Fruit chews,
Candy necklaces, cubed
Prepared Jello
Brand gelatin, raspberries,
Gumdrops
Or other small candies
1 Pretzel rod, cut into 3
Pieces
Miniature candy-coated
Semi-sweet
Chocolate candies
Black licorice
2 Pretzels cut into
3 pieces

Cut 1/2″ horizontal slice off top of cake; set slice aside. Carefully
hollow out center of cake, leaving 1/2″ shell on bottom and sides;
reserve removed cake for snacking or other use. Spoon 1 cup of the
whipped topping into cake shell. Frost sides with 1-1/2 cups whipped
topping. Refrigerate until ready to serve. Just before serving, place
assorted “Jewels” over whipped topping in cake shell. Angle reserve
cake slice over jewels using pretzel rod pieces to resemble an open
chest lid. Frost slice with remaining whipped topping. Decorate with
miniature candy-coated semi-sweet chocolate candies and licorice. Add
remaining pretzels to ends of chest for handles.

Recipe By : Cool Whip Get-Togethers Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500

MMMMM

Popularity: 3% [?]

Coffee Roasted Fruit With Cinnamon Twists

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups Strong Coffee
2 1/2 Cups Dark-Brown Sugar
Zest And Juice Of 2 Large Oranges
3 Tablespoons Chopped Fresh Ginger
1 3-Inch Cinnamon Stick
4 Small Apples, Cortland, Peeled, Cored And Left W
4 Bananas, Firm And Ripe, — cut in 2-inch pcs
3/4 Teaspoon Cornstarch Or Arrowroot
1/4 C Orange Juice
–Garnish–
Fresh Orange Segments
Mint Sprigs
Cinnamon Twists, Recipe Follows

In a large, wide nonreactive saucepan, combine the coffee, brown sugar, zest
and juice of the oranges, ginger, and cinnamon stick and bring to a boil.
Lower the heat and simmer for 4 minutes. Add the apples and return to the
simmer. Gently simmer until the apples is cooked through and tender, testing
the fruit with a toothpick. Add the bananas for a minute or so jut to heat
through. The cooking time will vary greatly depending on the type
and size of fruit used. When tender, remove from the heat. Scoop 1 cup of
the poaching liquid into a small saucepan. Leave the fruit in their liquid
while making the sauce.

Dissolve the cornstarch in the orange juice and add to the small saucepan
containing the cup of poaching liquid. Bring to a simmer and cook for 3
minutes until lightly thickened. Remove from the heat and set aside to cool.

Serve the fruit sliced in shallow bowls or on plates. Spoon some of the
sauce over and around the slices; garnish with 2 or 3 orange segments and
mint sprigs. Serve the Cinnamon Twists on the side.

Yield: 8 servings

– - – - – - – - – - – - – - – - – -=20

Popularity: 6% [?]

Title: QUINOA LOAF
Categories: Main dish, Vegetarian
Yield: 2 servings

1/2 c Quinoa
1 c -Water
3/16 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
3/16 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
3/16 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon
salt. Bring to a simmer and cook, covered, until all the water has
evaporated (about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery, fennel, onions,
garlic, and bell pepper, along with the salt, marjoram, and cardamom, for
about 5 minutes. Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini to the sauteed
vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa
mixture. Line a large loaf pan with a baking sheet liner and lightly oil
the liner. (In lieu of the baking sheet liner, you could just oil and
flour the pan.) Press the mixture into the pan. Bake at 400 degrees F for
about 45 minutes. (The loaf should reach an internal temperature of
180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before
removing it from the pan. Serve the loaf in slices, with your favorite
tomato (or other) sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski, O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

—–

Popularity: 6% [?]

Title: PORK CHOPS WITH BANANAS AND BACON
Categories: Main dish, Pork, Fruits, Bar-b-q, Caribbean
Yield: 4 servings

-Sheryl FGKG27A
4 Pork chops, 1″ thick
3/4 tb Cumin
Salt and pepper, to taste
1 Lemon; juiced
2 tb Butter; softened
2 Large bananas
6 Strips bacon
Beer (opt)

Combine the butter, salt, pepper and cumin. Rub into
both sides of the meat. Saute’ the bacon briefly,
until some of the fat has rendered. Remove and drain.
Peel banana’s and cut into 1 1/4 chunks. Place on a
dish and sprinkle with lemon juice. Slice the bacon in
strips long enough to wrap around each banana slice.
Place on skewers, threading through the bacon….
Place the pork chops on a hot grill, for 15 minutes,
turning once. Turn grill down to medium, adding the
bacon and banana’s; grill another 10 minutes, turning
both the meat and banana’s. Also good basted with
beer, while the meat cooks.

—–

Popularity: 3% [?]

Title: Italian ziti medley
Categories: Italian, Pasta, Cheese/eggs
Yield: 6 servings

1/2 lb Italian sausage *
1 c Sliced mushrooms
1/3 c Chopped onion
2 1/4 c Milk
1/2 c Butter or margarine
1 c Green pepper strips
1/3 c All-purpose flour
8 oz Cheddar cheese shredded
1/2 c Grated parmesan cheese
8 oz Cut Ziti – uncooked
1/2 ts Pepper

* Sliced into coins

In 4-quart saucepan, brown sausage. Remove from pan and drain off fat.
Melt butter and cook mushrooms, pepper and onion until tender but not
brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook,
stirring consstantly over med-low heat until mixture begins to boil.
Boil and stir 1 minute. Blend in 1 1/2 cups cheddar cheese, parmesan
cheese and pepper until cheeses are melted and mixture is smooth. Cook
ziti according to package directions, and drain. Stir hot cooked ziti and
sausage into vegetable cheese mixture. pour into buttered 2-quart
casserole. Sprinkle with remaining 1/2 Cup cheddar cheese. Bake covered
at 350 for 30 minutes or until hot and bubbly.

Typed at you by Mara Kent — =FE DeLuxe=FD 1.26b #5627 =FE Judge a man by=
his
questions, rather than answers.

~– TMail v1.31.3 * Origin: MicroFone 8.2 Gigs 9 Lines V.32b 908-494-8666
(1:107/331)

BBS: High Country East Date: 06-18-93 (15:12) Number: 13215 From: MARA=
KENT
Refer#: NONE To: ALL Recvd: NO Subj: MIRIAM’S KUGGEL Conf: (52) Cooking

—–

Popularity: 4% [?]

DOLMAS (GREEK STUFFED GRAPE LEAVES)

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Greek Rice
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Long-grain white rice
1 c Plus 3 Tbsp olive oil
1 c Finely chopped yellow onion
3 Green onions, including
-green tops, finely chopped
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves

Servings: makes about 50 dolmas

Several stems of fresh parsley About 3/4 cup freshly
squeezed lemon juice About 1 cup homemade chicken
stock, canned chicken broth, or water, heated
Additional freshly squeezed lemon juice Grated or
minced lemon zest for garnish

Wash and drain rice. Heat 3 Tbsp of the olive oil in
a skillet over medium-high heat. Add the yellow onion
and saute until soft but not brown, about 5 minutes.
Transfer to a mixing bowl and add the drained rice,
1/2 cup of the remaining olive oil, green onions,
parsley, pine nuts, cinnamon, allspice, salt, and
pepper. Set aside.

Rinse the grape leaves under running cold water to
removes as much brine as possible, pat dry, and stack
on a plate. Place 1 leaf at a time, shiny side down,
on a flat work surface. Cut off and discard the tough
stem end. Spoon about 1 Tbsp of the rice mixture in
the center near the base of the leaf. Fold the stem
end over to cover the filling, fold both side inward
lengthwise and then tightly roll leaf toward pointed
tip end to form a compact packet. Repeat with the
remaining leaves and filling.

Pour about 2 Tbsp. of the remaining olive oil in the
bottom of a large pot and strew with a layer of
parsley stems to prevent grape leaves from sticking.
Arrange the stuffed leaves, seam side down and almost
touching, on top of the parsley, making as many layers
as necessary. Drizzle the remaining 5 Tbsp olive oil,
the lemon juice, and 1/2 cup stock, broth, or water
over the leaves. Top with a heat-resistant plate and
weight with a heavy can to keep leaves from unwinding
during cooking. Cover the pot, bring to a gentle
boil, reduce the heat to low, and cook until rice is
tender, about 1 hour. During cooking, add a little
heated liquid as needed to keep dolmas moist. Remove
from the heat and cool in the pot.

Sprinkle with lemon juice to taste, garnish with lemon
zest, and serve at room temperature.

Source: Rice by James McNair Posted by Linda Davis

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: ORANGES WITH MAPLE CARMEL
Categories: Low-cal, Fruits, Two
Yield: 2 servings

2 md Naval oranges
1/4 c Firmly packed light-brown
-sugar
2 tb Maple syrup
1 tb Lemon juice
1 tb Water

Makes 2 servings Nutrient Value Per Serving: 218 calories, 1 g
protein, 0 g fat, 56 g carbohydrate, 13 mg sodium, 0 mg cholestterol.
Exchanges: 3 3/4 fruit

1. Peel oranges, and slice, or section. Divide between two dessert
dishes. 2. Bring to boiling sugar, maple syrup, lemon juice and water
in small saucepan; cook 3 to 4 minutes until thick syrup forms. Spoon
over oranges.

Recipe from: Family Circle magazine 06/04/91 Home Alone Cooking for
One or Two By Paul E. Piccuito

MMMMM

Popularity: 6% [?]

Title: Plum Pudding
Categories: Penndutch, Puddings
Yield: 1 servings

1 c Suet, finely chopped
1 c Sugar
2 c Bread crumbs, soft
1 c Flour
2 Egg, well beaten
1 c Milk
1/4 c Orange juice
1 ts Cloves
2 ts Cinnamon
1 ts Mace
1/2 ts Salt
1 ts Soda
1 c Raisins
1 c Currants
1/2 c Nuts, chopped
1/4 c Orange rind, finely chopped
1/4 c Lemon rind, finely chopped

Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
together all the dry ingredients. Combine the raisins, currants, nuts
and fruit peel and sprinkle with 1/2 cup of the sifted dry
ingredients. Add oraange juice to suet mixture; then add the milk and
rest of dry ingredients alternately. Mix thoroughly. Stir in the
fruits. Fill greased pudding molds about 1/2 full; cover tightly and
steam for 3 hours. Serve with any desired pudding sauce.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

Popularity: 7% [?]

Reggie’s Stuff

Recipe By : reggie@reggie.com
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Peas Crockpot
Low Fat Main Dish
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Garbanzo Beans — soaked overnite
1/2 C Lima Beans — soaked overnite
1/2 C White Beans — small navy, soaked
— overnite
1/2 C Millet, Cooked
1/2 C Barley
1 Tbsp Fresh Rosemary — to taste
1 Tbsp Fresh Thyme — to taste
1 Tsp Fresh Oregano — to taste
1 Tsp Fresh Sage — to taste
1 Tbsp Nutritional Yeast
16 Oz Tomato Sauce

Add all ingredients to crockpot and turn on. I add salt to it as it is
served not during the cooking process.

Entered into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com

– - – - – - – - – - – - – - – - – -

NOTES : Cal 270.5
Fat 2g
Carbs 51.7g
Dietary Fiber 12.4g
Protein 14g
Sodium 469mg
CFF 6.5%

Popularity: 5% [?]

Title: Hortosoupa 1
Categories: Vegetarian, Vegan, Greek, Soups/stews
Yield: 2 servings

340 g Chopped fresh tomatoes
1 md Potato; diced
1 Carrot; diced
55 g Red or white chopped cabbage
1 md Onion; chopped
100 ml Olive oil
Sea salt
Black pepper

Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30
minutes and add the vegetables, oil and seasoning Cook for 45 – 60
minutes until the vegetables are tender. Serve.

Posted by Kaz Dunkley

MMMMM

Popularity: 13% [?]