Title: HOT BARBECUE SAUCE
Categories: Bar-b-q, Sauces
Yield: 12 servings

1 1/2 c Tomato juice
1/3 c Brown sugar
1 Onion slice,thick
1/4 Green pepper,seeded
1 Celery stalk
1 Garlic clove,peeled
1/4 c Cider vinegar
1 ts Chili powder*
1 tb Prepared mustard

* – more if preferred.

1. Combine ingredients in a saucepan and let steam;
keep just under simmering point for about 30 minutes.
Remove and discard onion, green pepper, celery, and
garlic.

2. Brush sauce on meat or chicken during last 15
minutes of cooking. If desired, spoon additional sauce
over cooked meat when serving.

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Popularity: 3% [?]

Simple Sweet Sour

1 Tbl Corn starch
1/3 cup Brown sugar
1/2 tsp Freshly minced ginger
1 Tbl Soy Sauce
1/4 cup vinegar (I used Rice Vinegar)
1/4 cup vegetable broth

Vegetables of your choice. I used:

1/2 red onion
2 cloves garlic
1 cup chopped up carrots
1/2 yellow bell pepper
1 yellow zucchini
3 cups chopped up mushrooms
1 handful snow peas

Mix together the soy sauce, vinegar and vegetable broth. Separately,
mix together the corn starch and the brown sugar. Add the corn
starch, brown sugar mixture to the liquids. Add in the minced ginger.
Set this mixture aside. Saute the vegetables in some additional
broth. Just before the vegetables are cooked, add in the liquid
mixture that was set aside, and saute for an additional two minutes.

I served this over brown rice. It looked as good as it tasted.

Popularity: 5% [?]

Title: Homemade Wheat Thins
Categories: Snacks
Servings: 6

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil emulsified in blender
-with 3/4 tsp salt and 1 cup
-water

Mix dry ingredients, add oil/water mixture. Knead as little as possible.
Make smooth dough then roll as thin as possible on unoiled cookies sheet
(not more than 1/8 inch). Mark with knife to size of crackers desired, but
do not cut through. Prick each cracker a few times with fork. Sprinkle
lightly with salt or onion salt as desired. Bake at 350 F until crisp and
light brown for 30-35 minutes.

Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
Stevens

MMMMM

Popularity: 4% [?]

MISSISSIPPI MUD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
—–CRUST—–
2 cups GRAHAM CRACKER CRUMBS
1/4 cup SUGAR GRANULATED
1/2 cup BUTTER OR OLEO — SOFTENED
—–FILLING—–
12 ounces COOL WHIP
3/4 cup SUGAR’ GRANULATED
8 ounces CREAM CHEESE — SOFTENED
1 SMALL PKG INST. CHOCOLATE
1 Small pkg inst. butterscotch
3 cups MILK

METHOD: THOROUGHLY BLEND CRUST INGREDIENTS IN CUISINART. PRESS FIRMLY IN BOTTOM
OF PAN.BLEND TOGETHER HALF OF THE COOL WHIP, SUGAR, AND CREAM CHEESE. SPREAD
MIXTURE ON TOP OF CRUST. WHIP TOGETHER THE PUDDINGS AND MlLk AND SPREAD ON TOP
OF CREAM CHEESE MIXTURE. TOP WITH REMAINING COOL WHIP.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: MINT BLOSSOM PIE (WITH MINTED APPLE SLICES)
Categories: Pies
Yield: 6 servings

1 Envelope unflavored gelatine
2 tb Cold wuter
1/2 c Thick applesauce
3/4 c Sugar
1/4 ts Salt
1 pk (8 oz.) marshmallows
1 1/2 c Whipping cream
1/4 c Lemon juice
1 Baked 9 or 10-inch pie shell
Few drops green food
-coloring
3 Drops peppermint extract

Light ans airy as spring itself! The glistening apple garnish puts this
billowy pie in the glamour class.

Minted Apple Slices

Soften gelatine in cold water. Heat applesauce, sugar, salt, and
marshmallows over low heat, stirring frequently until marshmallows melt.
Remove from heat and add softened gelatine to hot mixture, stirring until
dissolved. Chill until partially congealed. Beat until fluffy. Beat
whipping cream until fluffy. Add lemon juice gradually and beat until
stiff. Fold into beaten gelatine mixture. Pour one-half of mixture into
baked pastry shell. Tint remaining filling light green with few drops green
food coloring and add peppermint extract. Spoon green layer carefully over
light layer. Chill until congealed. Garnish top of pie with Minted Apple
Slices. Serve.

Minted Apple Slices: Core and pare 2 medium firm apples. Cut each into 8 or
10 slices. Combine 1 cup sugar, 1 cup water, 1/2 teaspoon peppermint
extract, and few drops green food coloring in pan. Bring to boil and add
apple slices. Simmer until apples are transparent, about 5 minutes, turning
once. Cool in syrup. For a sophisticated touch, add 2 tablespoons creme de
menthe to the syrup as it cools. Drain apples on absorbent paper. Arrange
on pie.

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Popularity: 17% [?]

Date: Fri, 29 Oct 93 12:55:30 MDT
From: burtch@CLARK.UMT.EDU

Chinese Spaghetti
( This recipe was inspired by watching an episode of
“Yan Can Cook”. I don’t even think that Yan would
recognize it now. )

1 onion, diced
3-4 cloves garlic, crushed (more if like)
1-2 t curry (amount depends on how much you like curry!)
1 T minced ginger
1/2-1 t chinese chili paste
1-28oz can crushed tomatoes
1 T tomato paste
1 c veggie broth
1/2 c TVP® (optional)
cooked spaghetti

Saute until tender onion, garlic, curry and ginger in your favorite
sauting liquid (on diffenent occasions I have used the following:
wine, broth, balsamic vinegar and sherry). Add chili paste,
tomatoes, tomato paste, broth and TVP®. Simmer 10-20 minutes. If
it is too watery, additional tomato paste may be added, or a small
amount of cornstarch mixed in water. Serve over spaghetti, top with
nutritional yeast.

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 6% [?]

Title: CHOCOLATE DIPPED HOKEY POKEY COOKIES * PART 1
Categories: Cookies, Chocolate
Yield: 8 servings

—————————KAREN PHILLIPS CBTX40A—————————
1/2 c Sliced almonds
1/4 t Salt
1/4 c Granulated sugar
1/4 t Pure almond extract
2 T All-purpose flour
3 oz Semi-sweet chocolate;
-chopped into 1/4″ pcs
1 Egg white
1 t Unsalted butter; melted

EQUIPMENT: Measuring cup, measuring spoons, small
nonstick saute pan, baking sheet, stainless steel
bowl, rubber spatula, parchment paper, cake spatula,
pizza cutter, double boiler, instant-read test
thermometer.

Preheat the oven to 325 degrees. Toast the almonds on
a baking sheet in a preheated oven until golden brown,
about 8 minutes, then remove from the oven and cool.
Do not turn off the oven.

Combine the sugar, flour, egg white, butter, salt, and
almond extract in a stainless steel bowl. Stir the
mixture until smooth. Gently fold in the almonds until
coated with the batter. Hold the batter at room
temperature for 20 minutes before using, stirring
occasionally. This is done in order to dissolve the
sugar. If this step is bypassed, the cookies will not
have the desired taste and texture.

Trace 2 6-inch circles onto a piece of parchment
paper (cut to fit a baking sheet). Place the parchment
paper, trace marks down, on a baking sheet. Evenly
divide the batter between the circles.

Directions continue >>>

—–

Popularity: 5% [?]

Title: FRIED GARLIC CHICKEN BALLS
Categories: Chinese, Chicken
Yield: 8 servings

2 lb Ground chicken meat
1/2 ts White pepper
1/2 ts Salt
2 tb Cornstarch
1 tb Dark soy sauce
2 Egg whites
1/2 ts Freshly grated ginger
2 tb Dry sherry
4 Cloves garlic, crushed
Coating:
1 c Cornstarch
1 c Water-chestnut flour
4 c Peanut oil for deep frying

Mix the chicken with all of the seasonings and egg
whites. Mix it very well. Form into balls about the
size of large walnuts and set on waxed paper. When
all are formed, mix the cornstarch with the
water-chestnut flour and roll each ball in this
mixture. Deep fry in several batches in 360 degree
oil until the balls float and are golden brown in
color, about 5 minutes. Taste one to be sure they are
done to your liking. From The Frugal Gourmet Cooks
Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).

—–

Popularity: 8% [?]

Title: SUPER CRUNCHY SNACK MIX *
Categories: Snacks, Nuts, Chocolate
Yield: 1 servings

——————————PATTI – VDRJ67A——————————
4 c Popcorn
2 c Super Golden Crisp cereal
2 c Mini marshmallows
2 c Semi sweet chocolate pieces
1 c Peanuts
1 c Raisins

Combine all ingredients. Makes 11 cups.

—–

Popularity: 2% [?]

Filo Pastries with Smoked Turkey and Mushrooms

Recipe By : the California Culinary Academy
Serving Size : 15 Preparation Time :1:00
Categories : Snacks Appetizers Hors d’Oeuvres
Low Cholesterol Low Calorie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup minced mushrooms
2 cloves garlic — minced
1/4 cup minced onion
1/4 cup sherry
1 teaspoon olive oil
3 tablespoons chopped parsley
1/2 cup crumbled feta cheese
1/4 cup grated low-fat mozzarella cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 pound finely minced smoked turkey or ham — trimmed of fat
15 sheets filo dough
1/3 cup unsalted butter — melted

1. In a large skillet over medium high heat, saute mushrooms, garlic, and
onion in sherry and olive oil until soft. Add parsley, feta, mozzarella,
oregano, thyme, and turkey. Remove from heat.

2. Preheat oven to 350 degrees F. Lightly oil two 9- by 12-inch baking sheets.

3. Lay filo dough on a clean, dry surface. Cut each sheet in half
widthwise to make 30 smaller sheets. Stack them evenly on top of each
other, and cover with a piece of plastic wrap and a slightly dampened dish
towel as you do the next step.

4. Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of
each other. Place about 2 tablespoons of filling in the lower right
section near the edge. Fold bottom right corner of filo over filling to
meet left edge, creating a small triangle. Continue folding pastry, as you
would a flag, until you reach the top. You will end up with a
triangle-shaped pastry.

5. Lightly butter top of filled triangle and place on prepared baking
sheet. Repeat process until all the filling has been used.

6. Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.

– - – - – - – - – - – - – - – - – -

NOTES : Spoonfuls of savory filling are layered on thin filo dough, which
is then folded into triangles. Prepare the pastries ahead and freeze for
entertaining.
Nutr. Assoc. : 2673 0 2679 0 0 0 3272 921 0 0 3886 0 0

Popularity: 4% [?]