BROWNIE FUDGE NUT PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Pecan halves
1 can Sweetened condensed milk
1/4 cup Margarine or butter
3 Eggs — beaten
1 teaspoon Vanilla
1/2 cup Unsweetened cocoa
3 tablespoons Flour
9″ prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed
milk, margarine and cocoa until margarine melts and mix is warm; remove from
heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie
crust. Bake at 350~F for 50 minutes or until center is firm. Serve warm or cold
garnished with whipped cream and remaining nuts.

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Popularity: 3% [?]

Basic Chicken Marinade

Recipe By : Marinades by Jim Tarantino
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Specialties Garlic! Wonderful Garlic!
Healthy And Hearty Make Ahead
Marinades Bastes Timesavers-30 Minutes Or Les
Outdoor Grilling Roasting Skillet Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup orange juice
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon worcestershire sauce
1/4 cup canola oil
3 cloves garlic — pressed
1/4 cup fresh parsley — chopped
1 teaspoon dried oregano
kosher salt — to taste
black peppercorns — freshly ground

Combine the orange juice, lemon juice, mustard, and worcestershire in a
nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
garlic, parsley, oregano, salt and pepper.

Makes about 1-1/2 cups.

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Serving Ideas : Chicken breasts (3-4 hours), chicken wings (4-6 hours).

NOTES : This combination of citrus, mustard, and herbs, is one of the author’s
favorite year round recipes for chicken breasts. This marinade is perfect for
the grill or the skillet.

Popularity: 3% [?]

1 can (7 1/2 oz.) canned salmon
1 pkg. (10 oz.) frozen chopped
broccoli
1/3 c. chopped onion
1 tbsp. butter
1 can cream of celery soup, undiluted
2 tbsp. lemon juice
1 egg, beaten
1/4 c. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 1/2 c. seasoned croutons or 1 c.
dried bread crumbs
1 can (8 oz.) mushrooms, drained

Drain salmon, reserving liquid. Remove skin and bones. Break
into chunks; set aside. Cook broccoli according to directions on
package and drain. Saute onion in butter, add soup, heat
thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper,
mushrooms and reserved salmon liquid. Blend in salmon, broccoli and
croutons; place in a greased shallow baking dish. Bake at 325 for
20 minutes.

Makes: 4-6 servings

Popularity: 10% [?]

MOM’S WALDORF SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Apples, chopped
Celery, diced
2 c Nuts (or less), chopped
Raisins (and/or grapes)
Mayonnaise
Honey
ds Nutmeg
ds Salt

Combine apples with a sprinkle of nutmeg and salt, grapes /or raisins,
celery, pecans/walnuts, mayonnaise and a spoonful of honey.

Notes: Brian likes to add 3-4 bananas (sliced), but he doesn’t like the
celery. Mom says the bananas means it isn’t Waldorf salad anymore!
:-0

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Popularity: 2% [?]

Title: Sugar and Spice Cashews
Categories: Snacks
Servings: 1

3 c Cashews
1 ts Vanilla
1/4 c Butter or margarine
1/2 ts Cinnamon
1 c Sugar
1/4 ts Cloves
1/4 c Light corn syrup

Melt butter. Add sugar and corn syrup. Microwave on high 2 minutes. Stir
and cook on high 3 more minutes. Stir once to mix in vanilla and spices.
Pour immediately over nuts. Toss and cook on high for 3 minutes, stirring
occasionally. Spread on waxed paper to cool. Makes 1 quart.

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Popularity: 17% [?]

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% [?]

The Kaufmans’ Apple Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Jonathan apples (or other –
ples)
4 cups Water
8 cups Apple cider
3 cups Sugar

1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30
minutes, stirring occasionally. 2. Drain off liquid. Press apples through a
cone-shaped colander or food mill for applesauce. Discard waste. 3. Meanwhile,
in a large saucepan, cook apple cider over high heat for about 30 minutes or
till reduced by half. 4. In the Dutch oven, combine applesauce and reduced
cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes,
stirring occasionally. 5. Stir in sugar. Bring to boiling. Reduce heat.
Simmer,
uncovered, for 2 to 3 hours or till mixture resembles thick applesauce,
stirring
often. (It will thicken as it stands.) 6. Carefully ladle the hot mixture into
sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids.
Process in boiling water bath for 5 minutes. (Begin timing when water begins to
boil.) Note: If you like, spoon the apple butter into freezer containers.
Cover
and freeze. You can also store it in the refrigerator. Source: Midwest Living
Magazine, April 1991

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Popularity: 7% [?]

Orange Snowdrops

Recipe By : Unknown Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup butter (no substitutes)
1 cup siftted powdered sugar
1/2 teaspoon baking soda
1 egg
1/2 can (6 oz.) frozen orange juice concentrate — thawed
1 teaspoon vanilla
2 cups all purpose flour
Orange Frosting

1. In a large mixing bowl beat shortening and butter with an electric mixer
on medium to high speed about 30 seconds or until softened. Add the powdered
sugar and baking soda. Beat until combined. Beat in the egg, orange juice
concentrate, and vanilla until combined. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in a 375 oven about 8 minutes or until edges are lightly
browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie
sheet and cool on a wire rack.

3. Frost cookies with Orange Frosting. Store in a single layer in an
airtight container up to 1 day. Makes about 36.

Orange Frosting: In a small mixing bowl stir together 1/2of a 6 ounce can
frozen orange juice concentrate, thawed, and 3 cups sifted powdered sugar
until smooth.

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Popularity: 3% [?]

Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings

1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter

Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth
and uniform Variations: Mouseline sauce: As per Hollandaise and fold
in 1/2 cup of heavy cream (beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables

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Popularity: 9% [?]

Title: Glossary for Computer Lover’s Recipes #2
Categories: Info, Glossary
Yield: 1 servings

35. ENTER: Put in oven
36. ESCAPE: Order out
37. EXPANSION: Too much yeast
38. EXPORT: Take leftovers to the neighbors
39. EXTRACT: Usually vanilla
40. F.A.T.: See “Access denied”
41. FASTOPEN: Do to oven when you overbake
42. FLOPPY: Bake longer next time
43. FOLDER: Blender
44. FRAGMENT: What’s left of brownies
45. FREEZE: Do when you accidently quadruple the recipe
46. GIGA-BYTE: Enough for an army
47. GOTO: As in “Goto restaurant when recipe bombs”
48. HELP: Julia Child
49. HIGH DENSITY: Forgot to fold in the eggs
50. HIGHLIGHT: Top with white icing
51. ICON: I con cook anything better than you con
52. IMPORT: Borrow a cup of sugar
53. INTERFACE: Where a lady puts her dinner
54. LAPTOP: Eat only the icing
55. LOADHIGH: Put in freezer
56. LOG ON: Cook in fireplace
57. LOGIC: Why somebody else should cook
58. LOOP: Why somebody else thinks you should cook
59. LPT1: Put on front burner
60. MAINFRAME: Oven
61. MEG: Mc chickens lay ‘em
62. MEGA-BYTE: Slow down!
63. MEGA-HERTZ: When you forget to use a potholder
64. MEMORY: Forget it – use a timer
65. MENU: Surely you’re kidding
66. MERGE: Nickname for margarine
67. MICROCHIPS: Serve with micro salsa
*From “Quick Bytes: Computer Lover’s Cookbook” by Diane Pfeifer*
~Typed for you by Michelle Bruce

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Popularity: 4% [?]