Ranchero Roll-ups

Recipe By : Del Monte
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c shredded cooked chicken
1 14.5oz can diced tomatoes w/green pepper and onion
1/2 c thick and chunky salsa
1 4oz can diced green chilies — drained
1/2 c sliced green onions
4 flour tortillas
1 c low-fat monterey jack cheese — shredded

Combine chicken, tomatoes, salsa, chilies and onions in skillet; cook 5
minutes, stirring occasionally. Wrap tortillas in plastic wrap and heat
in microwave oven 1 minute or until hot. Spoon 1/4 of the chicken
mixture down the center of each tortilla. Top with 1/4 cup cheese.
Roll up and serve.

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Popularity: 8% [?]

Tropical Pineapple Banana Shake

Recipe By : Reader’s Digest Live Longer Cookbook
Serving Size : 2 Preparation Time :0:05
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c pineapple — crushed
1 lg banana — quartered
1 c buttermilk* — at room temperature
1 tbsp honey
2 tsps ginger
1 drop coconut extract

In a blender, combine pineapple, banana, buttermilk, honey, ginger, and
coconut extract. Whirl for 1 minute or until smooth. Pour into glasses.

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NOTES : *Buttermilk Substitute: Combine 3 teaspoons vinegar with enough milk
to equal 1 cup.

Popularity: 2% [?]

Title: Watermelon Rind Pickle
Categories: Canning, Fruits, Harned 1994, Kentucky, Shaker
Yield: 1 batch

7 lb Watermelon rind; peeled
2 1/2 qt ;Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c ;Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons

Pare off the outer green from watermelon rind and cut in 1″ squares.
Put in large bowl and pour over them the salt and water mixed. Let
soak for three days. Drain and let stand in fresh water for one hour.

Make a syrup of sugar, vinegar, water and spices. Cut the lemon
(rind and all) paper thin. Put melon and lemon into hot syrup and
boil until watermelon is clear. Seal in jars.

From South Union, Ky. In _The Shaker Cook Book: Not by Bread Alone_
by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg.
183. Library of Congress Catalog Card Number 53-5248. Typed for you
by Cathy Harned.

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Popularity: 3% [?]

Title: TOFFEE APPLES/BANANAS WITH SESAME B1
Categories: Chinese, Fruits, Desserts
Yield: 4 servings

2 Eggs
4 tb Flour
4 c Peanut oil
6 Ripe but firm bananas;
-ea. cut into 4 or 5 chunks
3 md Firm apples; cored, peeled,
-and cut into 6 to 8 pieces
5 tb Sugar
5 tb Water
3 tb Vegetable oil
1 tb Sesame seeds

Beat the eggs and flour, blending into a smooth
batter. Dip apples and bananas into batter. Heat oil
until it is very hot. Add fruit six to eight pieces at
a time. Fry for 2 to 3 minutes, or until golden brown.
Drain on absorbent paper. Continue process until all
the fruit is cooked. Place sugar, water, and vegetable
oil in a large saucepan over moderate heat. Stir with
a wooden spoon until the mixture has thickened and
begins to turn golden brown. Stir in the sesame seeds.
Add fruit pieces to coat, remove and serve.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: MR. CHOW Comments: EAST 57TH STREET, MANHATTAN.

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Popularity: 3% [?]

Pumpernickel Pus Lumps^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 ounces Jar capers
4 ounces Tub whipped cream cheese
8 slices Pumpernickel bread
—–TOOLS—–
Colander
Bowl
Spoon
Toaster
Bread knife

Carefully drain the capers through a colander over the sink. Place the drained
capers through a bowl.

Scoop the cream cheese into the bowl of capers and mix gently.

Toast the bread. Spread each slice with a generous glop of pus lumps and
serve,
open faced, immediately.
Serves 4 infectous friends.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 4% [?]

Title: EGG FOO YUNG (CHINESE OMELET)
Categories: Chinese, Eggs
Yield: 2 servings

Egg Mixture:
4 oz Shelled and deveined cooked
-shrimp
2 lg Eggs, beaten with 2
-teaspoons water
1 c Bean sprouts
1/4 c Chopped scallions (green
-onions)
1/8 ts Salt
Dash each garlic powder and
-white pepper
2 ts Peanut or vegetable oil
Sauce:
1 1/2 ts Soy sauce
1 ts Each cornstarch and rice
-vinegar
Dash ground ginger
1/2 c Water

To prepare Egg mixture: In bowl combine shrimp,
beaten eggs, bean sprouts, scallions, and seasonings,
mixing well. In 9 inch nonstick skillet heat oil;
drop a scant 1/4 cup of egg mixture into hot oil and
cook until set and lightly browned on bottom. Turn
patty over and brown other side; remove to a warmed
platter and keep warm. Repeat procedure with remaining
egg mixture, using scant 1/4 cup mixture for each
patty.

To prepare Sauce: In small saucepan combine soy
sauce, cornstarch, vinegar, and ginger, stirring to
dissolve cornstarch; gradually stir in water.
Stirring constantly, bring mixture to a boil and cook
until sauce thickens.

TO SERVE: Transfer patties to 2 warmed plates and top
each portion with half of the sauce.

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Popularity: 10% [?]

Title: GALAKTOBOUREKO
Categories: Foreign, Desserts
Yield: 20 servings

6 c Milk
1 c Fine semolina
3 1/2 tb Cornstarch
3 c Granulated sugar
1/4 ts -Salt
6 Eggs
1 ts Vanilla extract; opt
1 tb Butter
12 Commercial filo sheets
3/4 c Butter; melted hot
1 c -Water
1 Lemon or orange (peel only)
2 tb Fine brandy or cognac (opt.)

In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a
boil; do not allow it to scorch. Meanwhile, sift the semolina,
cornstarch, 1 cup of the sugar, and salt together and gradually add
to the boiling milk, stirring constantly with a wooden spoon. Cook
slowly over medium heat until the mixture thickens and comes to a
full boil, then remove from the heat. Beat the eggs on high speed of
an electric mixer. Gradually add 1/2 cup sugar and continue beating
until very thick and fluffy, about 10 minutes, then add the vanilla.
Stirring constantly, add eggs to the hot pudding. Partially cover the
pan and allow to cool. Butter a 9 x 12 x 3-inch baking pan and cover
the bottom with 7 sheets of the filo, brushing butter generously
between each and making sure that a few sheets come up the pan sides.
Pour the custard into the pan over the filo. Cover with the 5
remaining sheets, brushing butter between each and on the surface.
With the tip of a very sharp knife, score the top filo sheets into
square or diamond shapes, being careful not to score as deeply as the
custard. Bake on the center rack of a moderate (350 F) oven for 40 to
45 minutes, until crisp and golden chestnut in color and the custard
is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the
water and lemon or orange peel for 5 minutes. Add the brandy or
Cognac, if desired, and set aside. Remove the galaktoboureko from the
oven and set on a cake rack. Spoon the hot syrup over the entire
galaktoboureko, particularly the edges. Cool thoroughly before
cutting and serving. Store in the refrigerator. From: “The Food of
Greece” by Vilma Liacouras Chantiles. Avenel Books, New York.
Source: Karen Mintzias I-Cooking

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Popularity: 16% [?]

Chinese Broiled Chicken Wings

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : **** Appetizers
Chicken Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 chicken wings
1 clove garlic — minced
2 scallions — chopped
1/4 cup soy sauce
1 tablespoon sherry — or white wine
1/2 cup water
1/4 cup honey
2 tablespoons sugar
1 teaspoon hoisin sauce

Discard wing tips (save for soup) and divide wings in half, Combine wings with
rest of ings. in a pot. Bring to a boil, cover, and
simmer 30-40 min., shaking pot occasionally. Uncover and simmer 15 min.

Remove from pan, reserving liquid, Place wings on broiler pan, sprinkle with
liquid, and broil till crisp, turning and basting at le
ast once.

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Popularity: 3% [?]

ORANGE MUFFINS *JB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cooking oil
1 c Sugar
2 Eggs
1 1/2 c Flour
1 t Salt
1 t Baking soda
1 t Vanilla
1/4 c Fresh orange juice
2 tb Grated orange rind

Combine oil, sugar and eggs. Mix well. Add remaining
ingredients. Blend. Pour into muffin pan. Bake at 350
degrees for 10 to 15 minutes.

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Popularity: 4% [?]

Title: Chocolate Thumbprints
Categories: Cookies, Crisco.022, Chocolate
Yield: 30 cookies

MMMMM—————————COOKIE——————————–
1/2 c Butter Flavor Crisco
1/2 c Sugar, granulated
1 tb Milk
1/2 ts Vanilla
1 Egg yolk
1 oz Chocolate, unsweetened
– melted and cooled
1 c Flour, all purpose
1/4 ts Salt
1/3 c Chocolate chips, semisweet
– miniature

MMMMM—————-PEANUT BUTTER CREAM FILLING———————
2 tb Butter Flavor Crisco
1/3 c Peanut Butter, creamy style
1 c Sugar, confectioners
2 tb Milk
1/2 ts Vanilla

Preparation Time: 25 Minutes Bake Time: 8 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Combine 1/2 cup Butter Flavor Crisco, 1/2 c granulated sugar, 1
tablespoon milk, 1/2 teaspoon vanilla and egg yolk. Beat at medium
speed of electric mixer until well blended. Add melted chocolate. Mix
well.

3. Combine flour and salt. Add to chocolate mixture. Mix until well
blended. Stir in chocolate chips. Form dough into 1 inch balls. Place
2 inches apart on baking sheet. Press thumb gently into center of each
cookie.

4. Bake at 350 for 8 minutes. Repress centers after baking. Remove to
cooling rack. Cool completely. Fill center with Peanut Butter Cream
Filling.

5. For Peanut Butter Cream Filling: Combine 2 tablespoons Butter
Flavor Crisco and peanut butter in medium bowl. Stir with spoon until
blended. Add 1 cup confectioners sugar. Stir well. Add 2 tablespoons
milk and 1/2 teaspoon vanilla. Stir until smooth. Fill cooled
thumbprint cookies.

Makes 2 1/2 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 26.
Shared by: David Knight

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Popularity: 3% [?]