CHOCOLATE-DIPPED STRAWMBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Strawberries with stems on
(preferably a
Long-stemmed variety),
washed and
Patted dry
4 oz Semisweet chocolate
1 tb Cooking oil

Spread strawberries on a working surface with wax-paper-covered tray
nearby. You will also need one or two bamboo skewers or other picks.

In the top of a double boiler over hot water, melt the chocolate with
the cooking oil, stirring to mix thoroughly. (The cooking oil will
add a beautiful shine to the completed sweet.) Place melted
chocolate near working surface, but keep chocolate warm.

One at a time, insert the skewer in the stem end of a strawberry and
dip into the chocolate. Lift out and shake any excess chocolate back
into the pot. Place the strawberry on the wax paper and continue
with the remaining berries. The strawberries should set for about 10
minutes before being served.

Chocolate-dipped strawberries can be refrigerated for up to 24 hours,
during which time the chocolate will harden.

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Popularity: 10% [?]

Title: Hamburger Soup
Categories: Soups/stews, Ground beef, Beef
Yield: 8 servings

1 1/2 lb Lean Ground Beef 1 c Cabbage, Sliced
1 ea Med. Onion, Chopped 6 oz (1 cn) Tomato Paste
1 c Carrots, Sliced 2 ts Worcestershire sauce
1 c Celery, Sliced 3 c Beef Bouillon, or Stock

In skillet, brown hamburger adn drain thoroughly. Add onion, carrots,
celery and cabbage. Combine tomato paste, worcestershire sauce and beef
stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover
and cook on low setting for 8 to 10 hours, or high setting for 3 to 4
hours.
NOTE:
This is an updated version of an old chuckwagon recipe. They would use
finely diced beef and the vegetables and let them cook all day at roundup
time.

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Popularity: 13% [?]

Title: Litter Box Cookies
Categories: Cookies, Peanut butt
Yield: 36 servings

Chocolate ingredients:
1/2 c Honey
2/3 c Butter or margarine (1 1/3
-stick)
1 Egg
1 ts Vanilla or peppermint
-extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grapenuts cereal
Gingerbread ingredients:
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine (1 1/3
-stick)
2 1/3 c Whole wheat flour
1/2 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Ground cloves
Grapenuts cereal
Mix-ins:
Coconut
Chocolate chips
Butterscotch chips
Peanut butter chips

Microwave the honey until it bubbles (about 1 minute). Add the butter, and

the molasses, if any. Add the egg, mix well, then mix in all the other
stuff. Add mix-ins of your choice to some or all of the batter.

Chill 1 hour in the freezer or several hours in the fridge. Roll dough
logs
of random length and the diameter of cat poops. Roll logs in grape-nuts
and
bake at 350 degrees till done (10 to 15 minutes).

Serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop.

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Popularity: 4% [?]

Capetown Fruit Veg Curry

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups onions — coarsely chopped
30 ml peanut or vegetable oil
2 cloves garlic — minced
1 tsp ginger root — grated peeled
2 med zucchinis — quartered lengthwise
1/3 l water
1 cup cut green beans
2 firm tart green pears or apples — cored and cubed
1/2 red bell pepper — coarsely chopped
1 cup chopped dried apricots (unsulfered)
75 g currants or raisins
110 ml apricot conserve
fresh lemon juice (optional)
6 cups cooked brown rice
1 cup raw or roasted peanuts
2 bananas
1 1/2 Tbls ground cumin
1 1/2 Tbls ground coriander seeds
1 1/2 tsp cinnamon
1 tsp turmeric
1/2 tsp cayenne or other ground dried red chilies
1/2 tsp ground fennel seeds
1/4 tsp ground cardamom
1/4 tsp ground cloves

1. Saute the onions in the oil for 10 min. Stir in the garlic, ginger root,
curry spices, and continue to saute, stirring patiently for about 3 min.

2. Add the zucchini water, stir conscientiously to keep the spices from
sticking to the pan. Cover the pan simmer for about 10 min.

3. Mix in the beans, pears, bell peppers apricots. Simmer gently,
covered, for around 30 min. Stir periodically and add a little more water
if necessary to prevent sticking.

4. When everything is quite tender, stir in the currants and the conserve.
Taste the curry (yum) and adjust the flavor as you please. Add cayenne or
garam masala for spice, lemon juice for tartness, or conserves for
sweetness.

5. Serve on rice, topped with peanuts and sliced bananas…and your
favourite raita.

Difficulty : moderate.
Precision : measure ingredients.

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Popularity: 12% [?]

Sourdough Drop Cookies

Recipe By : Marie Lundstrom, Cambridge WI
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sourdough starter
1/2 cup butter — softened
3/4 cup brown sugar — or honey
1 egg — beaten
1/2 teaspoon baking soda
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/2 cup raisins — or cut up prunes
1/4 cup chopped nuts

Cream butter and sugar; add egg. Dissolve soda in sourdough. Sift dry ingredi
ents together and add alternately with sourdough to the creamed mixture. Add v
anilla, raisins and nuts. Drop by teaspoons on greased cookie sheet. Bake at
375° for 8 to 10 minutes.

For entire recipe: Protein 52.7 grams; Calories 3035

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Popularity: 7% [?]

Title: German Brown Bread
Categories: Bread Osg1966
Servings: 1

2 1/2 c Milk; sour
1 c Maple syrup; or sugar
2 ts Baking soda
1/2 ts Salt
Graham flour; to make thick
-batter

Place in bread pan, let rise in warm place 1/2 hour. This makes 1
large loaf.

Note: No time or temperature given. Assume a moderate 350 – 400 F oven
for 45 – 60 minutes.

Source: Mrs. Howard Ensign, Clairdon Grange, Geauga County, OH
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Popularity: 5% [?]

Mixed Split Pea Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound green yellow split pea mixture — dried
2 Quarts water
2 Teaspoons thyme — dried
2 onions — chopped
2 carrot — chopped
2 leeks — trim/chop
1/2 cup fresh fennel — chopped

1. Soak the split peas in water to cover overnight; rinse and drain. OR boil
hot water to cover peas and let sit for 45 minutes.
Drain, rinse and drain again.

2. Saute the onions, carrots and fennel in a small amount of oil or butter unti
l just translucent. Add the peas, cook 2 minutes.
Add water to the stock pot and stir.

3. Bring to a rolling boil, reduce heat and simmer for 1 1/2 to 2 hours.

4. Puree the soup in a food processor until smooth; re-season to taste with sa
lt and pepper.

Lu’s Notes: This is very very good and easy too. It requires a good amount of p
epper and salt.
Tried: 01/30/99

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Popularity: 9% [?]

Title: Honey-Peanut Butter Cup Cookies
Categories: Cookies
Yield: 60 servings

1 c Butter or margarine,
-softened
3/4 c Peanut butter
3/4 c Sue Bee Honey
3/4 c Brown sugar
1 t Vanilla
2 Eggs
1/3 c Unsweetened cocoa
1 t Baking soda
1/2 t Salt
2 1/3 c Flour
10 oz Peanut butter cups, cut up
1 c Semisweet chocolate chips

Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and
eggs until smooth and creamy. Add dry ingredients until mixed. Dough
will not be stiff. Mix in cut-up peanut butter cups and chips.
Refrigerate dough 2 hours. Preheat oven to 325′F. Drop by heaping
teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes.

MMMMM

Popularity: 7% [?]

Title: Garden Pasta Sauce (Vegan)
Categories: Sauces, Vegetables, Prodigy, Dec.
Yield: 9 servings

2 c Chopped onions
2 Garlic cloves; finely choppe
32 oz Canned tomatoes; chopped, no
16 oz Canned canned tomato sauce -
6 oz Tomato paste
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Dried thyme
1/4 ts Paprika
1/4 ts Rosemary; dried and crumbled
1 ts Sugar
1/8 ts Pepper
Salt; to taste
16 oz Frozen mixed vegetables*

A simple package of frozen vegetables makes this one
of our favorite and most interesting pasta sauces.
This recipe makes a lot and you’ll be glad. *
Broccoli, cauliflower and carrots or whatever you
prefer. In a large nonstick saucepan over medium heat.
Add onions and garlic. Cook 5 min stirring frequently.
Add remaining ingredients, mixing well. Bring mixture
to a boil and reduce heat to low, cover and simmer 30
min or until vegetables are tender. Serve over your
favorite shape of pasta. Nutrition (per serving): 112
calories Total Fat 1 g (6% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Popularity: 12% [?]

GOLDEN VEGETABLE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Carrots
1 sm Turnip
1/2 md Swede
2 Sticks celery
1 sm Onion
10 fl Chicken stock
2 oz Butter, diced
Salt and pepper
pn Freshly grated nutmeg
sm Cooked sausages and cooked
-potatoes, to serve

Method:

Chop all vegetables finely, then put into a saucepan
with stock. Bring to the boil and simmer until just
tender. Drain vegetables and leave to cool slightly.
Puree vegetables in a blender or food processor, then
pass the puree through a sieve into the fondue pot.
Place the pot over a low heat and gradually beat in
the butter. Season with salt, pepper and nutmeg and
keep hot over the burner while dipping sausages and
potatoes into vegetable mixture.

(Serves 4-6)

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Popularity: 4% [?]