Title: CRUNCHY VEGETABLE SALAD
Categories: Salads, Vegetables
Yield: 1 servings

2 c Cauliflowerets
2 c Broccoli florets
2 Carrots, thinly sliced
1 sm Zucchini, sliced
1 sm Red onion, sliced
1 To 1-1/2 cups Italian salad
-dressing

Combine vegetables in a large mixing bowl. Pour salad
dressing over and toss to coat evenly. Refrigerate
until serving time.

Yield: 4-6 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Popularity: 11% [?]

Hot Cocoa

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1/4 c Hershey’s Cocoa
ds Salt
1/3 c Hot water
4 c milk (1 quart)
3/4 ts Vanilla extract
Miniature marshmallows or
Sweetened whipped cream (optional)

In medium saucepan, stir together sugar, cocoa and salt; stir in
water. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil and stir 2 minutes. Add milk; stirring
constantly, heat to serving temperature. Do Not Boil. Remove from
heat; add vanilla. Beat with rotary beater or whisk until foamy.
Serve topped with marshmallows or whipped cream, if desired. Five
8-oz. servings.

Variations: Add one of the following with the vanilla extract:

Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground
nutmeg. Serve with cinnamon stick, if desired. Mint Cocoa: 1/2
teaspoon mint extract or 3 tablespoons crushed hard peppermint candy
or 2 to 3 tablespoons white creme de menthe. Serve with peppermint
candy stick, if desired. Citrus Cocoa: 1/2 teaspoon orange extract or
2 to 3 tablespoons orange liqueur. Swiss Mocha: 2 to 2-1/2 teaspoons
powdered instant coffee.

Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened
vanilla ice cream on top of each cup cocoa at serving time. Slim-Trim
Cocoa: Omit sugar. Combine cocoa, salt and water; substitute skim
milk. Proceed as above. With vanilla, stir in sugar substitute with
sweetening equivalence of 1/2 cup sugar. Canadian Cocoa: 1/2 teaspoon
maple extract.

Microwave Single Serving: In microwave-safe cup or mug, combine 1
heaping teaspoon Hershey’s Cocoa, 2 heaping teaspoons sugar and dash
salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with
milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir
to blend; serve.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Popularity: 3% [?]

Coffee Milkshake

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups coffee ice cream
1 cup milk
1/2 teaspoon vanilla extract

Combine all ingredients in container of an electric blender;
blend mixture until smooth. Serve immediately.

NOTE: 3 cups vanilla ice cream and 1 tablespoon instant
coffee granules may be substituted for coffee ice cream, if
desired.

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Popularity: 5% [?]

Nut Butter Pie

Recipe By : Lion O’Reilly’s B.J. Monkeyshines/Seattle/Gourmet Mag
Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz chocolate wafer crumbs
1/4 c sugar
1/4 c butter — melted
1/2 gallon vanilla ice cream — softened
2 c creamy peanut butter
1 c clover honey
1 c cashews — chopped, toasted
2 c chocolate fudge sauce — heated
2 c whipped cream

Preheat oven to 350F. LIghtly grease 9 inch springform pan. Blend
chocolate crumbs, sugar and melted butter in medium bowl. Press onto bottom
and up sides of prepared pan. Bake 5 minutes. Cool.
Mix ice cream, peanut butter, honey, and cashews in large bowl. Spoon into
prepared crust. Freeze at least 2 days.
Place pie in shallow pan of hot water 10 seconds. Remove pie from pan.
Top each serving with sauce and whipped cream.

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Popularity: 5% [?]

Title: CHOCOLATE MOUSSE FLAN
Categories: Desserts
Yield: 1 servings

1 c Flour; all purpose
Pastry:
2 t Sugar; icing
1 oz Chocolate; melted (1 square
1/2 c Butter; softened
Mousse filling:
1/3 c Whipping cream
5 oz Chocolate; 5 squares
2 t Butter
2 Eggs
1/4 c Sugar
Garnish:
3 oz Chocolate; 3 squares
Sugar; icing

You need a 9 1/2″ flan pan with a removable bottom to make this
spectacular looking dessert. PASTRY: Combine flour, icing sugar and
1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry
blender or in food processor) till mixture resembles coarse crumbs,
form into ball with hands. Press into bottom and sides of flan ring
pan with removable bottom that has been greased. Chill 1 hour. Bake at
425F for 10 minutes; cool. MOUSSE FILLING: Bring 1/2 cup whipping
cream to a boil, Add 5 squares chocolate and 2 tbsp butter, stir until
melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites
till frothy, gradually add 1/4 cup sugar, beating till stiff peaks
form. Gently fold into chocolate mixture; pour into pastry crust,
chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3
squares (coarsely grated- use a vegetable peeler to make curls) over
mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over
flan; remove wax paper. NB: Don’t make or serve this on a hot day; it
will melt. from Baker’s Chocolate
Source: Baker’s chocolate ad

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Popularity: 10% [?]

Title: Chocolate Spread
Categories: Diabetic, Sauces
Yield: 1 1/2 cups

1/4 c Unsalted Butter; 1/4 c Lowfat cream cheese;
3 tb Cocoa powder; 4 tb 6 tb artificial sweetener;*

Melt the butter in a small saucepan. Add the cocoa and cook,
stirring, for 3 minutes over low heat. Remove from the heat and
leave to cool for 5 minutes.
Stir cheese into the cocoa, then mix in the artificial sweetener to
taste. Chill the chocolate spread in a covered container and it will
keep for about 3-5 days in the refrigerator, depending on the shelf
life of the cheese.

*This works very well but it important to avoid sweeteners containing
saccharine as they make the spread very bitter.

Food Exchanges were not listed!

Source: The Diabetic Cookbook by Bridget Jones

MMMMM

Popularity: 11% [?]

Garlic and Ginger Chicken Baked in a Clay Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Frying chicken
2 large Garlic cloves — minced
1 Knob fresh ginger — grated
Salt and pepper — to taste
2 teaspoons Asian sesame oil

I highly recommend the romertopf type clay pots. Especially for chicken. I’ve
done several chicken recipes in mine and they all came out extremely savory and
done to perfection. There’s a unique, rich flavor that seems to typify food
cooked in this way. Haven’t tried this one yet, but it’s high on the list.
The ingredients are Asian, the technique Western. The result, I imagine, is
delectable. It’s a very simple recipe. At least the first time I’d resist any
temptation to embellish it. Well, maybe a few fermented black beans… ;-}
Rinse the chicken inside and out and pat dry. Work your fingers under the
skin of the chicken, carefully loosening skin from flesh across the breast and
legs.

Mix together the garlic, ginger, salt and pepper; rub evenly under the skin.

Brush the chicken with sesame oil.

Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10
minutes. Drain and place the chicken breast-up in the pot. Cover and place
in a cold oven; turn the thermostat to 475F and roast for 1 hour.

Remove pot from oven and place on a towel. Put lid on another towel.
(The hot clay will break if placed on a cold surface). Transfer chicken to a
heated serving platter and drizzle with some of the juices left in the pot.

Serves 4.

PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat (5 g (5
g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber.

Andrew Schloss, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

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Popularity: 6% [?]

GRAPE LEAVES STUFFED WITH RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Chopped onions
1 c Oil
2 c Water
1 c Brown rice
1 t Salt
2 ts Kelp
2 ts Dill weed
1/4 ts Cinnamon
1/2 ts Peppermint
1 t Paprika
1/2 ts Pepper
1/2 ts Allspice
Juice of 1 lemon
12 ea Grape leaves

Saute onions in oil till light brown. Add 1 c water
with the rice, salt kelp. Mix well. Cover cook
till the water is absorbed. Remove from heat, cool
slightly add remaining spices. Place 1 generous ts
of filling onto each grape leaf. Make one fold up
from the base of the leaf, tuck in the sides roll up
tightly. Place in a heavy saucepan fold down,
packing the rolls tightly. Add remaining cup of water
lemon juice. Cook slowly over low heat till almost
all the liquid has been absorbed. Serve hot or cold.

“Vegetarian Times Cookbook”

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Popularity: 7% [?]

Title: Cereal Oat Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c All-purpose flour
1 ts Baking soda
1 1/2 c Margarine (3 sticks)
2/3 c Brown sugar; firmly packed
2/3 c Granulated sugar
1 Egg
1 ts Vanilla
2 c Quick-cooking oats
1 c Raisins
2 c Bran nuts cereal

Recipe by: www.homearts.com/KRAFT/home3.html
Preparation Time: 1:20
MIX flour and baking soda in small bowl. Beat margarine in large bowl with
electric mixer on medium speed to soften. Gradually add sugars, beating
until light and fluffy. Beat in egg and vanilla. Gradually add flour
mixture, beating well after each addition. Stir in oats, raisins and
cereal (POST GRAPE-NUTS). Drop by rounded tablespoonfuls onto ungreased
cookie sheets.

BAKE 8 minutes or until lightly browned. Cool 1 minute; remove from cookie
sheets. Cool completely on wire racks. Makes 5 dozen.

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Popularity: 15% [?]

Title: Fig Chess Tarts
Categories: Desserts
Yield: 24 tarts

MMMMM————————TART SHELLS—————————–
2 1/2 c Flour
1 c Butter; cold
— cut into 1 inch pieces
1/4 c Sugar
3 tb Water
2 Egg yolks
1 ts Vanilla
1 ts Grated lemon peel

MMMMM————————–FILLING——————————-
1/2 c Butter
2 c Brown sugar
4 Egg yolks
1 c Milk
2 tb Flour
1 ts Cinnamon
1/2 ts Nutmeg
1 c California dried figs
— (finely chopped)
1/2 c Finely chopped walnuts

For tart shells, combine flour, butter and sugar in food processor
with blade. Process until crumbly (of, if by hand, cut in butter
until crumbly). Add remaining ingredients; process until dough forms
a ball. Roll out between sheets of plastic wrap; cut into pieces to
fit tart pans (or muffin cups). Fit into pan, flute edges if
desired; prick with fork. Bake in 400 F. oven until lightly browned,
about 10 minutes.

For filling, in processor or mixer bowl, cream together the butter and
sugar. Add egg yolks, then milk, beating well. Stir together flour,
cinnamon and nutmeg — add to bowl and blend. Stir in figs and
walnuts (if processor is used, figs and nuts may be added whole and
processed until finely chopped). Spoon into tart shells. Bake in a
325 F. oven for about 30 minutes, depending on size of tart pans,
until filling is bubbly.

Makes about 2 dozen tarts of muffin-cup size.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

MMMMM

Popularity: 9% [?]