Title: TOO-EASY TRUFFLES
Categories: Desserts, Candies
Yield: 60 servings

-Dottie Cross TMPJ72B
1 1/2 pk (12 ounces) Baker’s semi-
-sweet chocolate
1 pk (8 oz) cream cheese; softene
3 c Powdered sugar
1 1/2 ts Vanilla
Ground nuts or Baker’s Angel
-Flake coconut, toasted

Melt chocolate by placing in microwavable dish. Microwave on HIGH 3
to 4 minutes or until almost melted, stirring after each minute.
Remove from microwave. Stir until completely melted. Beat cream
cheese until smooth. Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
Shape into 1-inch balls. Roll in nuts or coconut. Store in
refrigerator. Makes about 5 dozen truffles. Variation: To flavor
truffles with liqueurs, omit vanilla. Divide truffle mixture into
thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each
third mixture; mix well. Source: Orange County Daily Pilot Newspaper
Reformatted by: CYGNUS, HCPM52C

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Popularity: 11% [?]

Title: HEAVENLY CHOCOLATE DELIGHT
Categories: Desserts
Yield: 8 servings

2 c Water
1 c Uncooked rice*
1 ts Ground Mexican cinnamon
— or regular cinnamon
3 ts Vanilla extract; divided
3 c Milk
1/2 c Sugar
4 oz Mexican chocolate
1 Envelope gelatin
1/4 c Cold water
2 c Heavy cream
1/2 c Powdered sugar
1 tb Coffee liqueur
Chocolate sprinkles

Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and
simmer 15 minutes or until rice is tender and liquid is absorbed. Add
milk, sugar, and chocolate to rice mixture; simmer over low heat stirring
occasionally until thickened, about 30 minutes. Soften gelatin in cold
water. Add to thickened chocolate mixture. Stir well. Remove from heat.
Place pan with mixture in bowl of ice water to cool. Whip cream and
remaining vanilla at low speed until soft peaks form. Increase speed to
high. Gradually add powdered sugar, continue beating until stiff but not
dry. Fold half of whipped cream into cooled rice mixture. Add coffee
liqueur to remaining whipped cream. Spoon rice mixture into dessert
glasses; top with remaining whipped cream and sprinkle with chocolate
sprinkles. Refrigerate until set.

*Recipe based on regular-milled long grain white rice. If using other
types of rice refer to rice cooking chart.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

CARAMEL APPLE PIE

Recipe By : KRHN78A
Serving Size : 8 Preparation Time :0:00
Categories : Desserts – Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole 9 inch pie crust
6 cups apples — peeled and sliced
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup caramel topping
4 tablespoons pecans — chopped

Heat oven to 425 .

Line 9″ pie pan with pie dough.

Combine apples, sugar, flour and salt in a big bowl. Lightly toss.
Spoon apple mixture into pie crust lined pan. Dot with butter. Top
with the other crust and flute edges. Cut slits in several places.

Bake for 35-45 minutes or until apples are tender. Remove pie from
oven.

Immediately drizzle the ice cream topping over pie and sprinkle
with pecans.

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Popularity: 6% [?]

Title: Maryland Cream of Crab Soup
Categories: Soups/stews, Fish seafoo
Yield: 1 Servings

1 lb Crab meat
1 ts Celery salt
1 Vegetable bouillon cube 1
1/8 ts Pepper; cup boiling water
1/4 c Chopped onion
1/4 c Margarine or butter
1 qt Milk
2 tb Flour
For garnish

Remove cartilage from crab meat. Dissolve bouillon cube in the boiling
water. In a 4-quart saucepan, cook onion in margarine or butter until
tender. Blend in flour and seasonings. Add milk and bouillon gradually and
cook over medium heat, stirring constantly, until mixture thickens enough
to coat spoon. Add crab meat; heat, but do not boil. Garnish with parsley
before serving (Recipe from “An Eastern Shore Sampler” prepared by
Delamarva Poultry Industry, Inc.) From Call It Delmarvalous From
Cookie-Lady’s Files

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Popularity: 3% [?]

AVGOLEMONO SOUP (CHICKEN-LEMON SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
1/3 c Rice, white
2 Eggs
1/4 c Lemon juice
1/2 ts Salt

1. Bring the stock to a boil in a large saucepan.

2. Add the rice, cover and simmer over low heat for 20
minutes.

3. In a large mixing bowl, beat the eggs.

4. Whip the lemon juice into the eggs.

5. Constantly whip the lemon-egg mixture while you add
2 cups of the hot stock, without rice.

6. Just before serving, and the egg, lemon and stock
mixture to the rest of the rice and chicken stock,
whisking constantly while heating the soup over a
medium-low burner. Do not boil the soup or the eggs
will coagulate.

7. Add the salt.

8. Let the soup stand covered off the burner for 5
minutes.

Original recipe from “The Ultimate Soup Book”

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Popularity: 4% [?]

SQUASH SOUP FOR ONE (or 2 not so hungry people)
1 small acorn squash
2 large cloves garlic
1 cup or more vegetable stock
1/2 tsp. Liquid Aminos (110 mg sodium) or salt, optional
1/4 tsp. black pepper and sage
dash cayenne
dash Tabasco sauce (for the adventurous)
1/2 cup cooked wild rice

Cut the squash in half and remove the seeds. Cover the bottom of a baking
dish with 1/2 inch water, place the squash in it (face down) along with
the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop
out the flesh and puree in a blender with baked garlic and vegetable
stock. Place the puree in a small sauce pan along with spices and wild
rice. Heat on low until the soup is hot.
I highly recommend lots of Tabasco for a soup that packs a punch!

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Popularity: 10% [?]

SEWER SODA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crs Kids
Hlween Gross

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Chocolate chocolate chip ice
Cream
3/4 c Chocolate syrup
1 l Club soda
—–TOOLS—–
lg Spoon
4 Tall glasses
Straws
Iced tea spoons

Let ice cream sit at room temperature unti lit is easy
to scoop.

Spoon ice cream into glasses until it is aboiut
halfway full. Pour or squeeze about 3 tablespoons
chocolate syrup into each glass.

Slowly fill almost to the top with club soda and stir
well with a spoon. Serve with a straw and tall spoon
for excavating those luscious brown lumps. Serves 4
sewage slurpers.

Sicko serving suggestion: To make this slop especially
discusting, plop an unwrapped tootsie roll into each
glass.

From the Book: Gross Grub by Cheryl Porter Random
House ISBN 0-679-86693-0

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Popularity: 7% [?]

Garlic Ice Cream

Recipe By : “Michelle M. Davis”
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Whole Milk
1/4 Tea Garlic — freshly chopped
1 Vanilla Bean — split in half
1 C Heavy Cream
1 1/2 Cups Granulated Sugar
9 Egg Yolks

1. Put milk, garlic and vailla in a saucepan. Bring to a boil and
remove from heat.

2. In mixing bowl, blend cram, sugar egg yolks.

3. Strain the scalded milk mixture into the egg and sugar mixture,
stirring constantly.

4. Return the combined mixture to the pan and stir continuously over
moderate heat until it coats the back of a spoon, about 10-15 minutes.

5. Cook in an ice bath. Add Cream mixture. Freeze until firm.

>From the Cuisine section of the “Weekly Planet” Tampa Bay area, Florida
Mar 16-22, 1995 issue

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NOTES : O.K. garlic lovers, I just found this recipe in a weekly newpaper. I
have not tried it. First one to make it needs to report on findings.

Serves 4-5.

Popularity: 3% [?]

Veggie Kabobs

Recipe By : Anne Scott, Calistoga, CA (from Friendly Exchange)
Serving Size : 16 Preparation Time :0:00
Categories : Barbeque Low Fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 green peppers — cut in 1″ pieces
4 small yellow squash — sliced in thick rnds
2 dozen mushrooms, large
2 medium onions — cut into wedges
1 pint cherry tomatoes
Marinade:
1 teaspoon salt
1 tablespoon Italian herb mix (such as oregano,sage
marjoram,thyme,savory, basil, rosemary)
4 cloves garlic — crushed
2/3 cup water
2/3 cup balsamic vinegar
16 skewers

Place vegetables in a large bowl. Add remaining ingredients and marinate for
2 hours at room temperature. Arrange vegetables on skewers and grill or
broil for 7 to 10 minutes, turning frequently.

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Popularity: 6% [?]

ROOT VEGETABLE DAHL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1″ piece ginger, grated
1 pn Chili powder
1 tb Coriander
1/2 ts Turmeric
2 ts Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tb Cilantro, chopped
Salt pepper

Heat oil in a large pot saute the onion, garlic
carrot for 5 minutes. Add the parsnip, turnip, ginger
the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season,
bring to a boil, simmer for 20 minutes, stirring
occasionally. The dahl should be sfot but not watery.
Check the seasoning. Garnish with cilantro.

“BBC Vegetarian” January, 1996

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Popularity: 7% [?]