Title: Ranch Style Taco Salad
Categories: Salads, Main dish, Mexican
Yield: 8 servings

Head of Lettuce
Onion
1 lb Can Ranch Style Beans
1 pk Corn Chips
2 x Avocados
2 x Tomatoes
1 lb Cheddar Cheese
Bottle Catalina Dressing
1 lb Ground Beef
2 tb Lemon Juice

Saute ground beef, drain well and set aside to cool. Tear
lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain
beans. Break corn chips into smaller pieces. Chop avocado and
sprinkle with lemon juice, lightly tossing to coat.
Toss together all ingredients except corn chips. Top with chips
just before serving.

MMMMM

Popularity: 4% [?]

DEEP-FRIED SAGE LEAVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Whole sage leaves
— washed and dried
Hot oil for deep frying
— to depth of 1 inch
—–BATTER—–
1 c Lager beer
2/3 c All-purpose flour
Salt pepper — to taste
1 Egg white — at room temp.

Select whole, unblemished sage leaves with stems left
on, for easy handling.

Combine beer, flour, salt and pepper in small bowl
until smooth. Batter should have the consistency of
cream soup. Let stand at room temperature at least 15
minutes.

Meanwhile, beat the egg white until it is fairly stiff
but not dry. Fold into batter. Dip whole sage leaves
in batter to coat both sides.

Deep-fry in hot oil or shortening until crisp and
golden brown on both sides. Drain on paper towels;
serve.

Yield: 4 to 6 servings.

Enright says that Chef Willy Brand, of Toronto’s
George Brown College, first tasted these when he
worked in Switzerland, where the sage leaves were
popular at cocktail parties. She also says that these
are good served with selected cheeses, or with
deep-fried wedges of camembert or brie and a tomato
dipping sauce.

From Nancy Enright’s Canadian Herb Cookbook. By Nancy
Enright. Toronto: James Lorimer Company, Publishers,
1985. Pg. 104. ISBN 0-88862-788-2. Posted by Cathy
Harned.

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Popularity: 15% [?]

EASY DECORATIVE ICING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Sifted icing sugar
1 Egg white
1/2 ts Vanilla

Place all ingredients in a large mixing bowl. Beat at
low speed until ingredients are combined. Then, beat
at high speed until stiff glossy peaks form when
beaters are lifted, about 5 to 7 minutes. Icing is
best used right away, but can be covered with plastic
wrap or a damp cloth and kept at room temperature for
2 to 3 hours.

Source: Chatelaine magazine, December 1993, page 109

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Popularity: 28% [?]

Creamy Peach Soup (Webb)

Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Soups Fruit
Lowfat Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium peaches — peeled
pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk
OR plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl.
Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf
and serve.

Nutritional information: Calories: 109. Calories from fat: 10. Total fat:
1g. Saturated fat: 1g. Cholesterol: 10 mg. Sodium: 77mg. Carbohydrate: 20g.
Dietary fiber: 2g. Sugars: 17g. Protein: 5g.

*Recipe from Memorable Menus Made Easy by Robyn Webb (American Diabetes
Association). Reviewed by Chicago Suntimes

Notes: Hot summer days call for light, refreshing meals. Fruit soups
provide a nice way to cool off and only take about 10 minutes to prepare.
If peaches aren’t in season, try honeydew, plums, nectarines or berries.
The wine and orange liqueur add zip to the creamy base, but you could
easily substitute vanilla or almond extract if you’re serving it to a
teetotaling crowd. Fruit soups can play the role of appetizer or dessert.
If you omit the alcohol, you could also add a little more yogurt and
ricotta, put it in a glass with a straw and let the kids think this healthy
treat is really a milkshake.

8/30/98 kitpath@earthlink.net
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Popularity: 4% [?]

1lb dried white beans (Great Northern or navy)
water to soak
1 meaty ham bone or 2 smoked ham hocks
3 qts. water, to cook
3 medium onions, chopped fine
3 cloves garlic, minced
3 stalks celery, chopped fine
1/4 c. parsley, chopped fine
1 c. cooked mashed potatoes or 1/3 c. instant potato flakes
salt to taste (I found this unnecessary)
1/4 t. freshly ground black pepper, or more to taste
snippets of parsley or chives to garnish (optional)
Rinse and sort beans, and soak overnight in water to cover. Drain
beans and place in 5qt. soup kettle with the ham bones. Add 3qts.
COLD water. Bring to boil, reduce heat and simmer over low heat
for 2 hours. Skim if necessary. In the meantime, chop onions,
garlic, celery and parsley. When beans and meat have cooked 2
hours, add chopped vegetables and potato to the pot.

Simmer 1 hour longer, or until beans are tender. Season with salt and pepper.
Remove bones and meat from soup. Die meat into 1/2-inch pieces and
return to pot. Discard bones. Reheat soup to serve. Garnish with parsley
or chives.

Popularity: 5% [?]

Title: FIG NEWTONS (SHELLEY)
Categories: Cookies
Yield: 20 Servings

5 tb Unsalted butter; room temp
2 tb Sour cream
2/3 c Dark brown sugar; *
2 Eggs, room temp
1 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Ground cinnamon
1/2 ts Salt

———————————-FILLING———————————-
2 c Dried figs **
1 3/4 c Water
1/3 c Sugar
2 ts Grated lemon rind
1/4 ts Salt

NB * sifted through a coarse sieve ** preferably moist-pack black figs

For the child of any age who has wondered how the filling gets into a fig
bar, here’s one way that doesn’t require a factory full of machinery. The
sweet, figgy filling tunnels through tender, puffy pillows of cookie dough
to produce a generously overstuffed version of a sweet that’s been a
favorite for generations.

In a small bowl, beat the butter and sour cream until light. Gradually add
the brown sugar, beating until the mixture is very light and thick.
Incorporate the eggs one at a time; beat in the vanilla.

Sift together the flour, baking powder, soda, cinnamon and salt. Add to the
creamed mixture, beating on low speed or by hand. Mix well and turn out on
a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.

Cut the heavy stems off the figs. Combine the figs and water in a heavy
saucepan and simmer, covered, for 30 minutes, or until the fruit is soft.
Add the sugar, lemon rind and salt and simmer, covered for 15 minutes
longer. Press the mixture through a coarse disc of a food mill, then cool.

Preheat the oven to 350~. Cover with parchment or lightly grease a large
baking sheet.

Divide the chilled dough into thirds and refrigerate two parts. Roll the
remaining piece on a well-floured board to form a rectangle about 5×11
inches.

Spread 1/3 of the fig filling slightly to one side of center, along the
length of the dough, covering an area roughly 2 inches wide and 10 inches
long and leaving a 1/2-inch pastry margin on the three sides of the filling
away from the center. Mound the filling slightly in the center along its
whole length, then moisten the exposed margin with water. Very gently, lift
the uncovered pastry with a spatula and fold it over the filling. Press the
upper pastry against the lower to seal it. Trim the edges and shape the
roll into a neat, half-cylinder form about 11 inches long and 2 to 2-1/2
inches wide. Place on the prepared baking sheet.

Repeat the filling operation with the remaining 2/3rds of the dough and
filling, then bake the three rolls for 25 minutes or until they are
slightly browned.

Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp
serrated knife, cut each one into slices about 1-1/2 inches wide. Replace
the slices on the rack. When the fig bars are completely cool, store them
airtight. [ Better Than Store-Bought by Helen Witty Elizabeth Schneider
Colchie ]

FROM: Shelley Rodgers

From: Ian Hoare Date: 15 Jan 97

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Popularity: 3% [?]

CHOCOLATE MARBLE PRALINE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package DH Golden Sugar Cookie Mix
1 Egg
1/2 cup Finely chopped pecans*
—–FILLING—–
1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese — softened
3 Eggs — lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate — melted
25 Pecan halves
Caramel flavor topping (opt.)

* For added flavor,toast pecans before chopping.

Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5
minutes or until fragrant. Cool completely.

1. Preheat oven to 350 F.

2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix,
1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press
mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for
20-22 minutes or until edge is light brown and center is set. Remove from
oven.

3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place
cream cheese in large bowl.

Beat at low speed with electric mixer, adding brown sugar mixture gradually.
Remove one cup of batter to small bowl, add melted chocolate. Pour remaining
plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain
batter. Run knife through batters to marble. Arrange pecan halves around top
edge.

Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan
with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until
ready to serve.

4. To serve, remove sides of pan. Glaze top of cheesecake with store bought
caramel flavor topping.

Cut into slices and serve with additional caramel flaovor topping, if desired.

From Duncan Hines– Favorite Brand Name Recipes– Fabulous Fall Baking.

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Popularity: 8% [?]

BREAKFAST SAUSAGE PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Magazine Breakfast
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ground turkey
1/2 ts Dried sage
1/2 ts Dried thyme
1/4 ts Rosemary — crushed
1/4 ts Salt
2 ts Olive oil

1. In a medium bowl, with a fork, combine all the
ingredients except the oil. Shape into 8 equal 1/4″
thick patties.

2. In a large nonstick skillet, heat the oil. Add the
patties; cook 10 minutes, turning once, until browned
on both sides.

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Popularity: 15% [?]

Title: Fettucine With Low-Fat Alfredo Sauce
Categories: italian, pasta
Yield: 1 servings

1 c ricotta cheese — at room
1 temperature
3 tb milk
1/4 c parmesan cheese — freshly
1 grated *
1/2 lb fettucine
2 tb unsalted butter
1/4 c parsley — minced
1 salt and pepper

* Plus extra for topping.

Heat serving plates in warm oven while cooking pasta.

Put ricotta, milk, and parmesan in blender and blend until creamy.
When pasta is done, drain and add butter to it. Add ricotta mixture,
parsley, salt and pepper. Serve with additional grated parmesan.

Recipe By :

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Popularity: 5% [?]

RIDICULOUSLY EASY LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils (regular, not red)
7 c Water
1 md Yellow onion, chopped
3 To 5 cloves garlic, minced
Or pressed
1 tb Olive oil
1 t Salt
x Freshly ground black pepper
x Juice of one lemon

Bring the lentils and water to a boil in a large soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.

This is a very simple and soothing soup.

From: janet@netcom.com (Janet M. Lafler). rfvc Digest
V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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Popularity: 9% [?]