Title: Corn Crisps
Categories: Snacks
Servings: 20

5 tb Butter
1/2 c White cornmeal
1/2 c All-purpose flour
1/4 ts Salt
1 1/2 ts Sugar
1 1/2 ts Baking powder
1 Egg
3/4 c Milk

PREPARATION: Melt the butter and lightly brush it over 2 sheets of
parchment paper. Line 2 baking sheets with the paper, buttered side up.
Set remaining butter aside. Adjust oven racks to middle position and heat
oven to 425F. Sift the cornmeal with the flour, salt, sugar and baking
powder into a large bowl. Beat egg lightly with milk and stir into dry
ingredients until batter is lump-free. Stir in 2 1/2 tablespoons melted
butter.

COOKING AND SERVING: Drop tablespoons of the batter onto the parchment
paper, 5 inches apart.. With the back of a spoon, spread batter into
4-inch discs, leaving a 1-inch margin between them. Bake until browned, 10
to 12 minutes. Brush crisps with the remaining butter and cool on wire
rack. (Can store for 1 week in airtight container.)

Makes 20 crisps.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

MMMMM

Popularity: 4% [?]

VENISON SAVORY STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Venison Roast (Boneless)
1/2 cup White Wine
1/8 cup Worcestershire Sauce
1 cup Lentils
1 large Cucumber — Diced
1 Jalepeno Pepper — Diced
6 medium Bannana Peppers — Chopped
4 small Potatoes — Quartered
1 Box Of Fiber One
1 package Top Ramen Beef Fl. Noodles
4 Triscuit Snack Crackers
1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
them briskly and then cut them up.
The good stuff is in the skin, always, as the skin is what was intended to
serve, protect and defend the pulp and seeds. Fill large crock pot half
full of clean cold water. Add ingredients. Let cook on low heat for 12-16
hours. Season as desired during last 1 hour of cooking, adding bay, etc.,
as suits your individual collection of buds. This recipe may be done with
any game animal, except that squirrel tends to be far too stringy for my
taste. If you like hearty and thick, this stew is for you. It would also
go well with beef, obviously. I do recommend a bay leaf added to the top
for the last hour.

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Popularity: 6% [?]

Title: VANILLA REFRIGERATOR WAFERS
Categories: Cookies
Yield: 60 cookies

1/2 c Butter
1/2 c Margarine
1 1/4 c C and H Powdered Sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1 ts Baking soda
1 ts Cream of tartar
1/8 ts Salt

Cream together butter, margarine and powdered sugar.
Beat in egg and vanilla. Combine flour, soda, cream of
tartar and salt and add to creamed mixture. Mix well.
Divide dough in half. Form each half into a 2-inch
round roll. Wrap in waxed paper or aluminum foil.
Chill in refrigerator or freezer. Slice 1/4-inch
thick. Bake on ungreased cookie sheet in 350-degree
oven 8 to 10 min. Cool on rack. Makes about 5 doz.
cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 3% [?]

Chili Bean Soup

Recipe By :
Serving Size : 8 Preparation Time :5:00
Categories : Main Course Soups Stews
Southwest

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red beans — rinsed and drained
7 cups water
1 tablespoon vegetable oil
2 pounds country-style spareribs
1 green bell pepper — seeded and chopped
2 medium onions — sliced
2 cloves garlic — minced
2 teaspoons salt
2 tablespoons chili powder
1/2 teaspoon ground cumin
8 ounces tomato sauce
1 cup shredded Monterey jack cheese — for garnish

1. Place beans in a large bowl; add 4 cups of the water and let stand overnight
. (Or bring beans and 4 cups water to a boil in a 4-quart kettle, boil briskly
for 2 minutes, then remove from heat and let stand, covered, for 1 hour.)

2. In a large, deep pot or Dutch oven, heat oil over medium heat. Brown spareri
bs well in oil on all sides. Add green pepper, onions, and garlic; brown lightl
y. Add remaining 3 cups water, bring to a boil, reduce heat, cover, and simmer
until meat is tender (1-1/2 to 2 hours).

3. Remove spareribs from pan. Slice meat from bones and return to the cooking l
iquid in chunks; discard bones and fat. (At this point, you may refrigerate the
stock overnight, then skim off fat and reheat.)

4. Add soaked beans and their liquid, salt, chili powder, and cumin; bring to a
boil over medium-high heat. Cover, reduce heat to low, and simmer until beans
are almost tender (about 1-1/2 hours). Mix in tomato sauce. Cook until beans ar
e very tender (about 1 hour longer). Serve sprinkled with jack cheese.

– - – - – - – - – - – - – - – - – -

NOTES : If your family likes chili, this pork-studded red bean soup is sure to
please. Accompany it with a green salad and tortilla chips for a hearty, Mexica
n-accented meal. For a hotter, more authentic Mexican soup, replace the chili p
owder with 3 fresh or dried chopped ancho chiles. The soup requires 4 to 5 hour
s’ cooking time but very little preparation, and the cooking can be done in sta
ges.
Nutr. Assoc. : 3146 0 0 5081 0 0 0 0 0 0 0 916

Popularity: 4% [?]

Peanut Butter Ice Cream Pie with Hot Fudge Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PIE—–
1 9-inch Graham Cracker Shell
1 quart Vanilla Ice Cream — softened
1 cup Frozen Non-Dairy Topping — thawed
1/2 cup Peanut Butter
1/2 cup Peanuts — Chopped
1/2 cup Whole Peanuts for the top
—–SAUCE—–
6 ounces Semi-Sweet Chocolate Chips
3/4 cup Evaporated Milk
1/4 cup Sugar

*** Pie ***
Combine all except whole peanuts, mix well and spoon into shell. Top
with whole peanuts and freeze until firm.

*** Sauce ***
Combine all ingredients in a heavy sauce pan ov low heat, stirring
until melted. Serve warm or cool over the pie.

Source: “The Yankee Kitchen” 03-26-93 (#5) [Sheryl]

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Popularity: 3% [?]

Title: FRANKFURTER CASSEROLE
Categories: Diabetic, Main dish, Meats, Casseroles, Crockpot
Yield: 8 servings

1 1/4 c Bean bacon soup; undiluted
1 1/4 c Water;
2 c All-meat frankurter; cut
-1/2″ slices
1 Onion; chopped finely
1 Green onions; chopped finely
1/2 c Celery;chopped
2 tb Prepared mustard;
1 c Ready-mix type biscuits;

Preheat oven to 375F. Mix all ingredients except
biscuits. Boil gently 5 minutes. Put about 3/4 cup
mixture into each of 8 individual baking dishes and
top each with biscuit. (NOT ME!! I hate doing
dishes!!) Bake until golden brown (about 20 minutes).
Serve at once, Food Exchange per serving: 1
STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 MEAT
EXCHANGE + 1 VEGETABLE EXCHANGE

Source: Recipes for the Diabetic by Billie Little and
Penny L. Thorup. Brought to you and yours via Nancy

This cookbook doesn’t have the nutritional values as
it 22 years old. Only calories: Per serving: 260

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Popularity: 8% [?]

Title: Robb’s Layered Salad with Spicy Peanut Dressing
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 6 servings

———————————–SALAD———————————–
1/2 lb Red potatoes
2 c Cauliflower florets
1 md Carrot, julienned
1/4 lb Green beans, sliced
2 c Green cabbage, shredded
1 c Jicama, julienned

———————————-DRESSING———————————-
1 c Coconut milk
1/3 c Crunchy peanut butter
1 lg Garlic clove, minced
3 tb Indonesian sweet soy sauce
3 tb Fresh lemon juice
1 ea Square inch of lemon zest
2 tb Brown sugar
1 ts Crushed hot red pepper
1/2 ts Salt
2 tb Water
2 ea Scallions, thinly sliced
6 ea Cherry tomatoes

In a medium saucepan of boiling salted water, cook the potatoes until
tender, 12 to 20 minutes, depending on size; drain. When cool enough
to handle, peel and slice.

In another saucepan of boiling salted water, cook the cauliflower
until just tender, about 3 minutes. Remove with a slotted spoon and
rinse under cold water; drain well.

In the same boiling water, repeat this process with the carrot, then
the green beans, and finally the cabbage. (The jicama is not cooked.)

To make the dressing, in a medium saucepan, combine the coconut milk,
peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown
sugar, hot pepper, salt and 2 tablespoons of water. Bring to a boil
over moderate heat, stirring frequently. Reduce the heat to
moderately low and simmer until thickened, about 10 minutes. Keep
warm over very low heat until ready to use.

Arrange the vegetables in layers in a large salad bowl. Scatter the
scallions on top. Garnish with tomatoes. Pour the warm peanut butter
sauce over all. Serve at room temperature.

Recipe by Robb Dabbs

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Popularity: 8% [?]

All-Purpose Ground Meat Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds ground beef — or turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

In a large pot or Dutch oven, brown the ground meat, stirring to break up a
ny large pieces. Drain off excess grease. Stir in salt, celery, onion and
bell pepper. Cover; simmer until vegetables are crisp/tender, about 10 mi
nutes. Remove from heat; set aside to cool.

Ladle meat mixture into six 2-cup freezer containers with tight-fitting lid
s; leave 1/2″ of space at the top of each. Draw a knife several times thro
ugh the mixture in each container to prevent air pockets. Secure lids on t
he containers; label with date and contents. Store in the freezer. Use wi
thin 3 months.

Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

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Popularity: 25% [?]

Title: Truffier au Chocolat a la Cafe de Paris
Categories: Desserts
Yield: 16 servings

1 9 inch chocolate layer cake
8 oz White fondant
2 lb Semi-sweet chocolate
2 c Whipping cream

With a serrated knife or thread, cut cake into two layers and place one
layer in a 9 inch springform pan.
In a double boiler, over hot water, melt chocolate and fondant. Or, use a
microwave oven to melt the ingredients, allowing 12 minutes for chocolate,
20 seconds for fondant – medium power.
Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds.
Beat the remaining chilled cream until it forms soft peaks; set aside.
In a large bowl, combine warm cream with fondant and melted chocolate. Stir
until ingredients are evenly blended and the temperature is reduced to
lukewarm.
Beat the soft chocolate mixture and gradually incorporate the whipped
cream.
Spoon one-half of the creamy chocolate mixture over cake. Top with second
layer of cake. Complete by spreading the second half of the chocolate
mixture over top. Refrigerate the cake for 8 to 12 hours.
Serve chilled with whipped cream and chocolate curls.
Serves 16.
From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the
Cafe de Paris, 66 St. Louis in Quebec City.

MMMMM

Popularity: 2% [?]

Banana Cream Pie

Recipe By : The Best of McCalls
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pie
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie crust (9 inch) — baked
2/3 Cup Sugar
1/4 Cup Cornstarch
Dash Salt
2 1/2 Cups Milk
3 Large Egg yolks
1 Tablespoon Butter
1 Teaspoon Vanilla extract
2 Medium Bananas
1/2 Cup Heavy cream — (see Note)
2 Tablespoons Confectioner’s sugar

1. In a medium saucepan, combine granulated sugar, cornstarch
and salt; mix well. Gradually stir in milk, mixing until smooth.
Over medium heat, bring to boiling, stirring constantly; boil 1
minute, stirring. Remove from heat.

2. In small bowl, lightly beat egg yolks. Stir half of hot mixture
into yolks, mixing well; pour yolk mixture into saucepan. Bring
back to boiling, stirring. Cook 30 seconds longer. Into medium
bowl, pour hot filling; stir in butter and vanilla. Cover surface
with plastic wrap or waxed paper; refrigerate until cold.

3. To assemble: Pour half of filling into pie shell. Slice bananas
into 1/4-inch-rounds. Arrange banana slices evenly over filling.
Cover with remaining filling.

4. In medium bowl with a portable electric mixer at medium speed,
beat cream and confectioner’s sugar until soft peaks form. Spoon
whipped cream onto pie, swirling attractively to cover surface.
Chill well.

– - – - – - – - – - – - – - – - – -

NOTES : NOTE: If you like a higher topping, increase heavy cream to
1 cup and confectioner’s sugar to 4 Tablespoons.

Popularity: 40% [?]