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: 6% [?]

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% [?]

YEAR OF THE DRAGON BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef top round steak — cut
2 tablespoon Cornstarch
1 " thick
4 teaspoon Soy sauce
1 tablespoon Vegetable oil
1 teaspoon Finely minced fresh ginger
10 milliliter Garlic — minced
Root
1 cup Single strength beef broth
1 lg Red bell pepper — cut into
hin strips 1 pk (6 oz) frozen
,
hawed and patted dry
reen and White salad
avoy 3 c hot cooked rice

Slice steak across the grain into 1/8″ strips.Coat 1 1/2 qt. rectangular dish
with oil;evenly layer beef strips and garlic over bottom.Cover with waxed
paper.Stirring twice,microwave on 50% (medium) 6 to 8 minutes or until meat is
brown.Pour off drippings,if necessary. Combine broth,cornstarch and soy
sauce;add with ginger to beef. Stirring midway through cooking,microwave on
high 4 minutes.Stir in red pepper.Stirring every 2 minutes,microwave on high 4
to 6 minutes or until sauce thickens and boils.Stir in pea pods. Stirring
midway through cooking,microwave on high 2 to 3 minutes or until heated
through. Line outer edge of platter with salad savoy.Place rice in center of
platter;spoon beef mixture over rice.Makes 4 servings.

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Popularity: 5% [?]

Title: CHOCOLATE RASPBERRY LINZER COOKIES
Categories: Cookies
Servings: 36

2 1/3 c All-purpose flour
1 t Baking powder
1/2 t Cinnamon
1/2 t Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 t Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 T Raspberry jam or preserves
Confectioners’ sugar

In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and
almond extract. Gradually add flour mixture. Divide dough in half. Wrap in
plastic wrap; refrigerate until firm.

Preheat oven to 350′F. On lightly floured board, roll out half of dough to
1/8″ thickness. Cut with 2 1/2″ round cookie cutter. Repeat with remaining
dough. Cut 1″ round centers from half of unbaked cookies. Place on
ungreased cookie sheets. Reroll dough trimmings, if necessary.

Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth. Spread 1 measuring teaspoonful melted
chocolate on flat side of each whole cookie. Top with 1/2 measuring
teaspoon raspberry jam. Sprinkle confectioners’ sugar on cookies with
center holes; place flat side down on top of chocolate-jam cookies to form
cookie sandwiches.

Makes about 3 dozen sandwich cookies.

MMMMM

Popularity: 13% [?]