Title: GREEK HONEY CAKE
Categories: Cakes, Greek
Yield: 1 Servings

—honey syrup—-
1 c Sugar
1 c Honey
3/4 c Water
1 ts Lemon juice
—-cake—-
3/4 c Butter; softened
3/4 c Sugar
3 Eggs
1/4 c Milk
1 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Cinnamon
1 ts Orange rind; grated
1 c Walnuts; chopped

SYRUP: Combine sugar, honey, and water in a saucepan. Simmer 5 minutes.
Add lemon juice, boil 2 minutes. Cool. (Do not cut the syrup recipe in
half. You really do want to use this much syrup on this small cake) CAKE:
Combine flour, baking powder, salt, and orange rind. Blend dry ingredients
and nuts into creamed mixture. Pour into a greased and floured 9 x 9 baking
pan. Bake in a 350 degree oven until golden and tests done with a wooden
pick (about 40 minutes). Cool 10 minutes. Cut into diamond shapes. Pout
honey syrup over cake.

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Popularity: 14% [?]

APPLE-CRANBERRY CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Peeled, Chopped Rome
Apples (About 2 Medium)
1 c Cranberries
1/4 c Golden Raisins
2 tb Brown Sugar
1 tb Grated Orange Rind
2 tb Cider Vinegar
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
1/4 ts Ground Cinnamon

Combine All Ingredients in A Nonaluminum Saucepan.
Place Over High Heat. Bring To A Boil, Stir
Constantly. Reduce Heat Simmer Uncovered 15 Min. OR
Until Apples Are Tender. Remove From Heat Let Cool.
With Knife Blade in Processor, Add Cranberry Mixture.
Process, Pulsing 1 OR 2 Times Until Combined. Place
in A Medium Bowl. Cover Chill.
(Fat 0. Chol. 0.)

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Popularity: 8% [?]

Title: Mexican Bean Soup
Categories: mexican, soups
Yield: 8 servings

1 lb ground beef
1 md yellow onion chopped fine
1 pk taco seasoning
1 pk ranch dressing
1 cn tomatoes
1 cn whole kernal corn
1 cn pinto beans
1 cn kidney beans
1 cn ranch beans

Brown ground beef with onions. Add all other
ingredients and cook until ready to serve. Salt and
pepper to taste. Georgann Self
Pallatable potpourri
format By Emilie rwsm05a
( I would add a couple of cloves of garlic minced to
this and two or three teaspoons of cilantro )

—–

Popularity: 5% [?]

Title: COOK UP AN ORIENTAL HOT POT
Categories: Appetizers, Beef, Chinese
Yield: 4 servings

1 lb Raw shrimp, peeled and
-deveined
2 Chicken breasts, skinned,
-boned, and sliced very
-thin, across grain
1/2 lb Beef sirloin sliced very
-thin, across grain
1/2 Head Chinese cabbage or 1
-lettuce heart, coarsely
-cubed
1 c Cubed egg plant or 1 5-ounce
-can (2/3 cup) water
-chestnuts,
Drained and thinly sliced
1 1/2 c Halved fresh mushrooms
4 c Small spinach leaves (stems
-removed)
14 oz Cans (5 1/4 cups) chicken
-broth
3 Chicken bouillon cubes
1 tb Monosodium glutamate
1/2 tb Grated gingerroot or 1/2
-teaspoon ground ginger

Midnight supper, perhaps for New Year’s Eve or after
the show, can be exotic in a hurry. The foods are
sliced ahead, the sauces made, then all stowed in the
refrigerator. When guests are hungry, the hostess
simply heats the broth and sets out the makings.

Genghis Khan hot pot is another name for this Chinese
specialty. Or maybe you’ve seen it on restaurant menus
as volcano soup. We show an honest-to-goodness
Mongolian cooker with a charcoal chimney in the
center, but any chafing dish or electric skillet will
do as well.

What’s cooking. Everything on the tray is raw, of
course–chunks of eggplant, crosscut strips of
sirloin, halved mushrooms, thin slices of chicken
breast, squares of Chinese cabbage, shucked shrimp.
Fresh spinach to simmer along with the other foods is
ready in the big red bowl. The broth is chicken
bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same
time as Hot Pot.

The how-to. You pick out a few choice tidbits at a
time and drop them from chopsticks, bamboo tongs, or
fork into the lazily bubbling broth. In a few minutes,
fish them out to dip into zesty sauces on your plate,
like Peanut or Red Sauce, Chinese Mustard or Ginger
Soy.

Traditionalists poach eggs in the broth when it has
taken on subtle flavor from the foods that have
simmered in it. At the very last, the hostess may
ladle the broth as a soup. It’s delicious! Dessert?
Skip it, or serve a fruit bowl and candied ginger with
coffee or tea.

Etiquette: Use one set of chopsticks for cooking and
fishing out morsels from Hot Pot, use a second set for
eating. If only one set is provided for each guest,
simply reverse your chopsticks (large ends down) when
you cook or help yourself to food.

Oriental Hot Pot

Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot
cooked rice

Shortly before cooking time arrange the meats and
vegetables on large tray or platter; use a bowl for
spinach. Set out dunking sauces. Provide Bamboo tongs,
chopsticks or long-handled forks as cooking tools for
guests.

Heat chicken broth in electric skillet or chafing dish
(or use Mongolian cooker– directions follow). Add
bouillon cubes to hot broth and stir to dissolve; add
monosodium glutamate and ginger. Heat to simmering.
For cooking have broth barely bubbling. Each Guest
picks up desired foods with chopsticks or whatever,
drops them into the bubbling broth. When his tidbits
are cooked, he lifts them out and dips into the sauces
on his plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with
charcoal and add charcoal starter. Pour cold chicken
broth into cooker. Cover cooker, then light charcoal.
When broth is hot, continue as above.

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Popularity: 16% [?]

Title: Chocolate Chocolate-Chip Cookies
Categories: Cookies
Yield: 54 servings

1 3/4 c All-purpose flour; sifted
1/4 ts Baking soda
1/2 lb Unsalted butter
1 ts Vanilla
1 c Sugar
1/2 c Dark brown sugar
1/3 c Unsweetened cocoa
2 tb Light cream
1 c Pecans; coarsely chopped
1 c Semisweet chocolate chips

Recipe by: Maida Heatter
Sift together flour and baking soda and set aside.

With electric mixer, cream butter, then add vanilla and both sugars and
beat to mix well. Add cocoa and beat to mix well on low speed. Add cream
and gradually add sifted dry ingredients, beating only until mixed.

Stir in pecans ans chocolate chips with wooden spoon.

Use a rounded spoonful (less than heaping) for each cookie and place 1 1/2
inches apart on cookie sheet. It is best to put aluminum foil on the pan
first. Bake for 12-13 minutes. Let cool before removing to rack.

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Popularity: 5% [?]

Cereal Killer Cookies

Recipe By : Dianne Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups old-fashioned oats
12 ounces almond brickle chips
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
2 large egg
1 tablespoon vanilla extract
1 cup dark brown sugar — firmly packed
3/4 cup sugar

Preheat the oven to 375. In a small bowl, mix the oats with the brickle chips.
Sift the flour, baking soda, baking powder, and salt together. In a food
processer, mix the sugars until blended, then gradually add the butter.
Continue to process until creamy and smooth. Add the eggs and vanilla and
process until blended. Add the flour mixture and process just until combined.
Pour this mixture over the oats and brickle chips and stir until well
combined. Using a 2-tablespoon measure, measure out scoops of dough and place
at least 2 inches apart on greased cookie sheets. Bake for 12 to 15 minutes or
until golden brown. Cool on wire racks

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Popularity: 10% [?]

Title: Malted Milk Cookies
Categories: Cookies, Desserts, Harned 1994
Yield: 1 batch

2 1/2 c All-purpose flour
3/4 c Plain malted milk powder
1 ts Baking soda
1 c White sugar
1/2 c Light brown sugar
1 c Salted butter; softened
2 lg Eggs
2 ts Vanilla
2 tb Sweetened condensed milk
1 pk Semi-sweet chocolate chips
— (12 oz./2 cups)

Preheat oven to 300 F.

Combine sugar, softened butter, baking soda, eggs, milk, malt powder
and vanilla in a large bowl; beat at low speed until well blended.
Do not overmix. Gradually fold in flour and mix well. Add chocolate
chips last to mixture and drop in 1 tb. drops onto an ungreased
cookie sheet.

Bake 12 – 15 minutes at 300 F. in the center rack of oven.

Yield: About 2 1/2 dozen cookies.

Found on Linda Fields’s Cyberealm BBS as maltcok2.zip. Formatted by
Cathy Harned.

MMMMM

Popularity: 6% [?]

Title: PARSLIED NOODLES
Categories: Pasta, Diabetic
Yield: 9 servings

6 oz Medium egg noodles, uncooked
1/4 c Reduced-calorie margarine,
-melted
2 tb Chopped fresh parsley
Dash of garlic prowder
2 tb Grated Parmesan cheese

Cook noodles according to package directions,
omitting salt and fat; drain well. Pour margarine
over noodles.
Add parsley and garlic powder; toss gently to coat.
Sprinkle with cheese. Yield: 9 servings.

Nutritional information per 1/3 cup serving:
calories – 94, protein – 3 gm., fat – 3 gm.,
carbohydrates – 13 gm., cholesterol – 17 mg., sodium-
164 mg., fiber – 1 gm. Diabetic Food Exchanges:
Starch – 1, Fat – 1/2.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

Popularity: 9% [?]

Title: Pumpkin Marble Cheesecake
Categories: Cakes, Desserts
Yield: 10 servings

1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 ts Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 ts Cinnamon
1/4 ts Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Reserve 1 c batter, chill. Add remaining sugar,
pumpkin and spices to remaining batter; mix well. Alternately layer
pumpkin and cream cheese batters over crust. Cut through batters with
knife several times for marble effect. Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

—–

Popularity: 7% [?]

Chili #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Vegetable oil
1 1/2 cups Chopped onion
1 cup Chopped green pepper
1 1/4 pounds Ground veal, beef — pork
1 1/2 tablespoons Minced garlic
3 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Oregano
Bay leaf
1/2 teaspoon Black pepper
4 cups Canned tomatos
1 tablespoon Red wine vinegar
1/4 teaspoon Red hot pepper flake

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the
meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to
break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and
oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed
hot pepper.
Bring to a boil and cook for 1 hour, stirring occasionally.

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Popularity: 5% [?]