From: “N. Webber”
Date: 9 May 1995 12:30:21 +0100

Title: Quick Chocolate Macaroons
Categories: Cookies, Desserts
Yield: 2 dozen

1 Square Baker’s Unsweetened
Chocolate
1 1/3 c Baker’s Angel Flake Coconut
1/3 c Sweetened condensed milk
1/2 t Vanilla

Preheat oven to 350F.

Microwave chocolate in large microwavable bowl on HIGH (100% power) 1 to
2 minutes or until almost melted, stirring after each minute. Stir until
chocolate is completely melted. Stir in coconut, condensed milk and
vanilla. Drop by teaspoonfuls, 1 inch apart, onto well-greased cookie
sheets.

Bake for 10 to 12 minutes or until set. Immediately remove from cookie
sheets to cool on wire racks.

Preparation Time: 10 minutes
Baking Time: 10 to 12 minutes

Source: Treasury of Desserts, page 209

—–
-Natalie Webber
a4gy@jupiter.sun.csd.unb.ca

Popularity: 9% [?]

Remoulade with Vegetable Crudites

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Creole or brown mustard

1/2 c Salad oil

1/4 c Catsup

1/4 c Cider vinegar

1/4 ts Tabasco sauce

2 tb Finely chopped celery

2 tb Finely chopped onion

2 tb Finely chopped green pepper

Cherry tomatoes

Mushroom slices

Cucumber slices

Celery slices

Carrot slices

1. Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables;

cover and chill.

2. Serve dip with whole and sliced vegetables.

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Popularity: 3% [?]

GUMBO I

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Okra, cut up
1 Clove garlic, minced
1 cn Tomato paste
1 qt Water
2 lb Shrimp, peeled
1 cn Stewed tomatoes
Hot red pepper cayenne>>
To taste
1 Onion, chopped
1 Bay leaf
2 tb Flour
4 Crabs

Combine okra, garlic, tomato paste, stewed
tomatoes, onion, bay leaf and water. Cook slowly until
done. Brown flour, add enough water to make a roux.
Add roux, shrimp, crabs and season to taste. Cook
slowly until done.

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Popularity: 10% [?]

Title: Tangy Lemon Orzo
Categories: Pasta
Yield: 6 servings

4 tb Olive oil
4 Thin green onions, finely
-sliced
1 md Red bell pepper, seeded and
-finely diced
1/8 ts Crushed red pepper flakes
2 tb Water
1 c Orzo pasta, cooked
1/4 c Finely minced parsley
3 tb Lemon juice
1/4 ts Salt
Freshly ground black pepper
-to taste
Optional:
1 tb Grated Parmesan cheese

1. In a large nonstick skiller heat 2 tablespoons oil over medium heat.
Add green onions, bell pepper and pepper flakes. Saute 1 minute. Add the
water and cook 3 to 4 minutes, until the vegetables are tender.

2. Drain the hot orzo and add to the skillet. Add the remaining olive
oil, the parsley, lemon juice, salt and pepper; stir over medium-low heat
a few minutes so that the orzo absorbs some of the flavour.

3. Stir in the Parmesan cheese if using, and serve.

Data per serving:
Calories…..229 Carbohydrates…..30g Monounsaturated fat…..7g
Protein…….5g Sodium………..92mg Polyunsaturated fat…..1g
Fat……….10g Saturated fat……1g Cholesterol…………0mg

—–

Popularity: 3% [?]

EASY HALLOWEEN COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ritz crackers
Creamy peanut butter
White chocolate — melted
Orange sprinkles
Take Ritz Crackers and make sandwich
cookies out of
them using peanut butter for the filling.
Then coat
each one in melted chocolate “almond
bark” (without
almonds). Place on wax paper. Put some
orange
sprinkles on top and put in the
refrigerator to cool.
Store in an air tight container. No need
to
refrigerate once they set.

MM – Patti – VDRJ67A.

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Popularity: 4% [?]

Title: RUMAKI PATE
Categories: Appetizers
Yield: 1 servings

1/2 lb Chicken livers; cooked
3 tb Soy sauce
1/2 c Butter or margarine
– softened
1/2 ts Onion salt
1/2 ts Dry mustard
1/4 ts Ground nutmeg
1 ds Hot pepper sauce
8 oz Canned water chestnuts
-drained coarsely chopped
6 sl Bacon; cooked and crumbled
2 tb Chopped green onion
Melba toast or crackers

In blender or food processor, finely chop chicken
livers, a few at a time. When all are chopped, return
to blender and add soy sauce, butter, onion salt,
mustard, nutmeg and hot pepper sauce. Blend until
smooth and well mixed, scraping down sides frequently.
Add water chestnuts and bacon. Mix in thoroughly by
hand. Spoon into 1 large or 5 small molds, pressing
firmly so all air pockets are removed. Chill. Unmold
by dipping quickly into hot water up to rim and allow
to soften to room temperature before serving. Garnish
with green onion. Serve with melba toast. Makes about
1 1/2 cups

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Popularity: 3% [?]

Title: Fall Harvest Popcorn
Categories: Snacks, Popcorn
Yield: 1 servings

2 qt Popped popcorn; unsalted
2 cn Shoestring potatoes
1 c Mixed nuts; salted
1/4 c Butter or margarine; melted
1 ts Dill weed
1 ts Worcestershire sauce
1/2 ts Lemon pepper seasoning
1/4 ts Garlic powder
1/4 ts Onion powder

Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in
large roasting pan. Set aside. Combne butter, dill, worcestershire
sauce, lemon pepper seasoning, garlic powder and onion powder in
small bowl; pour over popcorn mixtue, stirring until evenly coated.
Bake 8-10 minutes, stirring once. Cool completely; store in airtight
containers.

MMMMM

Popularity: 4% [?]

Cream of Asparagus Soup

Recipe By : Found on Internet
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 lb. fresh asparagus spears
1 medium onion — diced
1 Tbsp butter
3 cups chicken stock
1 medium potato — peeled and diced
1 rib celery — chopped
1 sprig fresh thyme or 1 tsp. dried thyme
1 cup heavy cream
Salt and freshly ground white pepper to
taste

Preparation Instructions:
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough
lower part, reserving middle portion of stalks. In a 3-quart saucepan
over
medium heat, sauté onion in butter for 3 to 5 minutes or until
translucent. Add chicken stock, asparagus tips and stems, potato,
celery,
thyme, and pepper. Cover and bring to a boil. Reduce heat to low and
simmer for 12 to 15 minutes or until vegetables are soft. Remove from
heat
and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time
in
a blender container. Cover and blend at high speed for 20 to 30 seconds
or
until very smooth. Pass through a fine sieve and return blended soup to
saucepan. Add reserved asparagus tips and cream (or half and half, or
milk) and heat thoroughly, or refrigerate to be served cold.
Serves 4

– - – - – - – - – - – - – - – - – -

NOTES : This soup is wonderful served hot or cold. Half half or milk
may
be substituted for the cream if fat content is a concern,
although
it won’t taste quite as good. Be sure to adjust the seasoning
after you add the cream (or half half, or milk), especially if
you plan to serve it cold.

I found this recipe last year on the internet, and unfortunately
I
did not record the author’s name, I apologize as I would like to
thank them, Dennis I used this recipe many times this spring
when the asparagus was so plentiful in our Ontario market.

Popularity: 5% [?]

Arugula, Red Onion And Shaved Parmesan Salad

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dressing:
1 tablespoon fresh lemon juice
1 teaspoon dijon-style mustard
salt and freshly ground black pepper
4 tablespoons olive oil
5 cups arugula leaves — trimmed, washed,
— dried and chilled
1 small red onion — peeled, cut into
— very thin rings
— and soaked in ice
— water
for 15 minutes
1/2 cup shaved parmesan

In a large bowl whisk together the lemon juice and mustard, seasoning
with salt and pepper to taste. Drain the red onion and pat dry. Just
prior to serving the salad, add the arugula and red onion to the
dressing and toss to coat. Taste and adjust seasoning with additional
lemon juice, salt and pepper if necessary. Sprinkle the salad with the
shaved Parmesan and serve immediately.

Yield: 4 servings

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Popularity: 12% [?]

Title: CHICKEN PESTO VEGETABLE STIR-FRY WITH FETTUCI
Categories: Poultry, Pasta
Yield: 1 servings

2 Whole broiler-fryer chicken
-breasts,
-halved, boned, skinned,
-cut in bite-sized pieces
1 cn (10 3/4 OZS.) chicken
-broth
3/4 c Prepared pesto
3 tb Tomato sauce
1 tb Chicken-flavored bouillon
-granllles
1/4 ts Salt
1/4 ts Pepper
5 ts Butter, divided
1 tb . olive oil
1 1/2 c Cauliflower florets
1 1/2 c Broccoli florets
2 md Zucchini, quartered
-lengthwise, cut in 1-inch
-slices
2 md Carrots, sliced diagonally
2 tb Red wine

1 pkg. (12 Os.) fettucine, cooked according to package
directions 1/4 cup Parmesan cheese, freshly grated

In medium bowl, mix together broth, pesto, tomato
sauce, bouillon granules, salt and pepper; set aside.
In large fry pan, place 2 tablespoons of the butter;
add olive oil and heat to medium-high temperature. Add
chicken, cauliflower, broccoli, zucchini and carrots;
cook, stirring, about 10 minutes or until chicken is
brown and chicken and vegetables are fork tender. Stir
in pesto mixture and wine; bring to a boil. Reduce
heat to low and simmer about 3 minutes. Remove from
heat; set aside. Add remaining 3 ta blespoons of
butter to fettucine, tossing to coat. Place fettucine
in large shallow dish; spoon chicken mixture over
fettucine. Sprinkle with Parmesan cheese. Makes 6
servings. From the files of Al Rice, North Pole
Alaska. Feb 1994

—–

Popularity: 5% [?]