1 teaspoon unsalted butter, melted
2 cups heavy cream
1 cup granulated sugar
1 cup light corn syrup
6 ounces unsweetened chocolate, chopped into 1/4-inch pieces
1 teaspoon pure vanilla extract
2 cups toasted walnut pieces
measuring cup, measuring spoons, small nonstick pan, cook’s knife, cutting
board, 10″ by 15″ baking sheet with sides, aluminum foil, pastry brush,
3 quart sauce pan, whisk, rubber spatula, serrated slicer.
Line a backing sheet with aluminum foil. Lightly coat the foil with the
melted butter and set aside.

Heat the cream, sugar, corn syrup, and chopped chocolate in a 3 quart saucepan
over medium heat. When hot, stir to dissolve the sugar and chocolate. Bring
mixture to a boil (about 20 minutes), than adjust heat to low and simmer slowly
for 40 minutes, stirring frequently, until quite thick. Remove from the heat.
Add the vanilla extract and stir to combine. Add the chopped walnuts and stir
with a rubber spatula to combine. Pour the mixture onto the aluminum foil-
lined baking sheet, using a rubber spatula to spread the mixture to the edges.
Allow the mixture to stand at room temperature for 15 minutes, then
refrigerate for 2 hours before cutting.

Turn caramel out onto a cutting board. Use a serrated slicer to make 9 cuts
across the width of the sheet of caramel at 1 1/2 inch intervals. Then make
4 cuts across the length of the sheet at 2 inch intervals. Individually wrap
each caramel in plastic wrap or aluminum foil, and store in the refrigerator
until ready to devour.

Popularity: 8% [?]

Title: Dietetic Candy Cups
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

-Keywords: Brand/Mildred 1 lb Milkcote coating

In the top of a double boiler, melt milkcote over hot, not boiling
water. Paint sides and bottoms of candy cups or small baking cups
with melted coating, using a good quality 1-inch brush. Freeze until
firm. Remove from freezer and fill to within 1/16-inch from the top
with dietetic jellies, peanut butter filling, nut meats, raisins, or
any filling a diabetic may eat. Add milkcote to cover top and seal
edges. Chill again until top is firm. Store candies in their paper
cups. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Popularity: 9% [?]

Adzuki Bean Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Adzuki beans
– soaked overnight
2 oz Margarine
1 Onion — chopped
2 Garlic cloves — crushed
1 lb Leeks — trimmed,
– washed well sliced
1 Carrot — diced
8 oz Mushrooms — wiped sliced
1 tb Hungarian paprika, sweet
1 pn Cayenne pepper — to taste
2 tb Wholewheat flour
1/2 pt Vegetable stock
1 tb Soy sauce
1 tb Tomato paste
1 lb Chopped tomatoes
Salt pepper — to taste
Parsley — chopped, to garnish
DUMPLINGS
4 oz Wholewheat flour
1/4 ts Salt
1 oz Margarine
3 tb Parsley, half if using dried
3 fl Water (or milk if preferred)
-OR- less, as needed

Drain the beans cover with fresh water. Bring to a boil
simmer till tender, about 35 minutes. Drain, reserving the
liquid.
Heat margarine in a large pot. Add the onion cook until
transparent. Add the garlic, leeks, carrot mushrooms
cook gently for 4 to 5 minutes. Stir in the paprika, pepper
flour.
Add stock, soy sauce, tomato paste, tomatoes salt
pepper. Bring to a boil, cover simmer gently for 10
minutes. Stir in the beans bring back to a boil.
Add the dumplings. Cover with a tight fitting lid simmer
for 20-25 minutes very gently to prevent burning. Sprinkle
generously with parsley before serving.

FOR DUMPLINGS: Put the flour salt into a bowl. Rub in
margarine till it resembles fine breadcrumbs. Stir in
parsley. Add just enough liquid to make a firm dough.
Divide into 8 pieces shape into dumplings.

Serves 4 to 6.

Courtesy of Mark Satterly

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: SAUTEED BEAN CURD
Categories: Appetizers, Chinese, Snacks, Vegetarian
Yield: 6 servings

16 oz Medium tofu
3 tb Vegetable oil

Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat
dry. Heat oil in a wok over a medium high heat. When
hot, put in half the tofu. Cook 3 minutes on one
side. Turn over cook for another 3 minutes. Remove
with a slotted spoon. Keep on a warmed platter.
Repeat with the rest of the tofu. Serve hot with a
sauce.

—–

Popularity: 8% [?]

1 med. head cabbage, chopped
1 onion, chopped
1 can FF cream of mushroom soup, undiluted
“cheeze” (to equal 8 oz. American cheese, cubed)
salt pepper to taste
1/4c bread or cracker crumbs

Cook cabbage in boinling salted water til tender, drain. Saute onion in
water or spray. Add soup; mix well. Add the “cheeze” and heat til melted.
Stir in cabbage, s p. Pour into ungreased 2 quart baking dish. (Here’s
where it gets tricky). The original recipe called for mixing the crumbs
with 1T melted butter. You should be able to just put the crumbs alone on
top of the dish (I think) and bake uncovered at 350 for 20-30 mins.

The cookbook (Inn Ovations, a Bed breakfast cookbook put out by the Quad
City area B B association) says “A great potluck recipe”!

Popularity: 4% [?]

Title: Confetti Vinaigrette Dressing
Categories: Salad dress, Low cal
Yield: 6 servings

1/2 oz Red bell pepper,diced
1/2 oz Yel.bell pepper,diced
1/4 c Sherry
2 pn Salt
1/4 c Water
1/2 oz Grn.bell pepper,diced
1/2 oz Shallots,diced
1/4 c Olive oil
1 pn Pepper

LOW-CAL 83 CAL PER 1 OZ SERVING combine all the above

MMMMM

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THE RULES
Every message to contain a recipe in meal-master format (unless a request)

Popularity: 5% [?]

Title: Arugula and Parmigiano-Reggiano Cheese Salad
Categories: Emeril, Salads, Ethnic, Am/la
Yield: 4 servings

1/2 c Extra-virgin olive oil
2 tb 25 year old balsamic vinegar
4 c Arugula; cleaned and stemmed
6 oz Proscuitto di parma; thinly
-sliced
4 oz Parmigiano-Reggiano cheese
Salt and pepper

in a small mixing bowl, whisk the olive oil and
vinegar together. Season with salt and pepper. Toss
the greens with the dressing. Lay the proscuitto on
the platter. Mound the greens in the center of the
proscuitto. SHave the Parmigiano-Reggiano cheese over
the greens. Garnish with a couple of turns of black
pepper.

Source: Essence of Emeril, #EE2338, TVFN
formatted by Lisa Crawford, 6/21/96

—–

Popularity: 4% [?]

Title: Potato Griddle Cakes
Categories: Bread Osg1966
Servings: 1

2 c Potatoes; grated
1 ea Egg; beaten
1/2 c Flour; sifted
1 ts Baking powder
1 ts Salt; level
1/8 ts Pepper

Mix and bake on greased griddle in three-inch cakes. Serve with butter
and syrup.

Source: Mrs. W. D. Mosure, Ewing Grange, Hocking County, OH
—–

Popularity: 7% [?]

Date: Thu, 14 Apr 94 21:11:48 EDT
From: remainnlgt@aol.com

Pasta with Spicy Broccoli Rabe and Raisins

(adapted from a NYT article by Molly O’Neill)

Ingredients:

2 bunches broccoli rabe (1 lbs each) ends tripped off and cut
across into 1 inch peices
1 pound penne or whole wheat pasta
4 teaspoons veggie stock
6 tablespoons raisins
8 cloves garlic (peeled and minced)
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper

Bring a large pot of lightly salted water to the boil. Add the broccoli and
blanch for 1 minute. Drain and pat dry. Bring another large pot of slated
water to the boil. Add pasta and cook until al dente.

Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet
over med. heat. Add the raisins and cooks, tossing frequently, until lightly
“toasted”. Add the garlic and cook, stirring constantly for 30 seconds. Add
the broccoli, the water and the red pepper and cook until tender (about 5
min)

Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon
juice, salt and peeper to taste. Toss combine. Divide about 4 plates and
serve

(adapted from the NYT Magazine, March 20 1994)

Popularity: 5% [?]

Title: CRISPY MANDARIN CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves,
-boneless, skinned,
-cut into 3/4-inch pieces
1/2 c Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz),
-undrained
2 Carrots, medium, scraped and
-thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide
-strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 ts Chicken-flavored bouillon
-granules
Hot cooked rice

Combine egg white, 2 tablespoons cornstarch, and soy
sauce in a large bowl; mix well. Add chicken, coating
well; set aside.

Combine biscuit mix, water, and sesame seeds; mix
well. Add to chicken mixture, stirring to coat. Heat 3
to 4 inches of oil to 370 degrees; drop 4 to 5 pieces
of chicken, one at a time, into hot oil. Fry chicken 1
to 1-1/2 minutes on each side or until golden brown.
Drain on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to
juice to make 1 1/4 cups. Pour juice mixture into a
skillet and bring to a boil; add carrots. Cover,
reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1
minute. Combine catsup, sugar, cornstarch, vinegar,
and bouillon granules, mixing well. Stir into
vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is
thoroughly heated. Serve over rice.

Shared by: June Hoffman, 8/93

—–

Popularity: 5% [?]