20 oz Can crushed pineapple w liq. 1/2 c Low fat milk
5 c Packed Ital. Fr bread 1 in. 2/3 c Raisins
1/2 c Brown sugar 2 T Margarine, melted
1 T Rum 1 t Vanilla extract
1/2 t Cinnamon 1 t Margarine
1 T Rum 1 T Light brown sugar
2 T Sliced almonds

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min. Stir in the remaining ingredients.
Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
are for glaze. Melt margarine . Add rum and brown sugar and stir just
until sugar is dissolved. Spoon in thin layer over top of pudding. Bake
for 25 min, top with almonds. Bake for another 15 to 20 min, or until top
is golden brown and turning crusty. Serve warm.

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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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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE LAVA FILLING—–
3 ounces Bittersweet or Semisweet — Chocolate; finely ch
6 tablespoons Whipping cream
1 tablespoon Light corn syrup
1 teaspoon Vanilla
—–CAKES—–
8 ounces Bittersweet or Semisweet — Chocolate; finely ch
1/4 cup Hot coffee or water
1 1/2 teaspoons Vanilla
3/4 cup All-purpose flour
1/8 teaspoon Salt
1/2 cup Unsalted butter — softened
1/2 cup Sugar
3 large Eggs — separated
—–TOPPINGS—–
Cocoa powder for the tops
Ice cream =OR= custard sauce — for serving

These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They’re best served just out
of the oven. For the filling, line a plastic ice cube tray with a large piece
of plastic wrap. With your fingers, gently poke the plastic down into eight of
the cubes so they are fully lined with plastic. Melt the chocolate with the
cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool
until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at
least 4 hours, or cover and freeze up to a month. For the cakes, place rack in
center of oven and heat to 425~. Generously butter eight 4-ounce souffle dishes
or ramekins. Place them on a jelly roll pan. Melt the chocolate with the
coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter
with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes.
Add the egg yolks, one at a time, mixing well after each addition. Stop the
mixer and stir in the chocolate mixture. Fold in the flour and salt with a
spatula.
Beat the egg whites with a clean mixer until they hold soft peaks. Add the
remaining sugar, one tablespoon at a time, mixing well after each addition.
Continue beating until thick and glossy. Thoroughly mix one quarter of the
beaten egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently bury
a frozen chocolate cube in the center of each; add remaining batter, filling
cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.
Gently loosen from the sides of the dishes and invert onto serving plates. Sift
cocoa over

=============== Reply 38 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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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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Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
2 c — Water

Rinse quinoa thoroughly in a small strainer or by running fresh water over
the quinoa in a pot. Drain.

Put quinoa and water in 1 1/2 qt. saucepan; bring to boil. Reduce heat to
simmer; cover and cook until all water is absorbed (10-15 minutes). When
done, the grain appears translucent and the germ ring will be visible.

Yield: 4 cups.

Recipe on 12 oz. box of Ancient Harvest brand quinoa. Distributed by
Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505.
Typed for you by Cathy Harned.

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1 lb Ground beef 3 Eggs
1/2 c Onion; chopped 1 c Cheddar cheese; shredded
2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded
3/4 c Bisquick 1 Tomatoe; diced
1 1/4 c Milk 1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or square baking
dish, 8×8”. Cook and stir the gr. beef and onion in 10″ skillet
until beef is brown; drain. Stir in seasoning mix; spoon into pie
plate. Beat baking mix, milk and eggs about 1 min with wire whisk or
hand beater or til almost smooth. Pour into pie plate. Bake about
25 min. or til knife inserted in center comes out clean. Sprinkle
with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5
min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1
qt square or round casserole. Decrease baking mix to 1/2 c., milk to
3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease
beat time to 10 sec. in blender or 30 sec. with wire whisk or hand
beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only
use 1 1/2 qt round or 1 qt. square casserole. no other adj.
necessary. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

MMMMM

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

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried black beans
2 Ham hocks
1 Bell pepper — chopped
1 sm Onion — chopped
1 Whole sour orange
-ÿÿtangerine
1 tb Vinegar *
1/2 c Oleo
2 tb Flour
Salt and pepper to taste

* (if you used a sweet orange or tangerine)

Put your beans in a soup pot and cover with water.
Boil, take off the fire and let sit til cool. Cook
onions and bell peppers in 1/2 the oleo until limp.
Add them and the ham hocks and orange to the cooled
beans; cover charitably with water.

Simmer until beans is soft (1 to 2 hours). Fish out
the orange right now, before it gets tore up. With the
rest of the oleo, brown the flour in a black frying
pan, then stir it into the beans. Brenda says: “Make
sure you got a soup, now. If you need to add some more
water, do it.”

From “White Trash Cooking”, Ernest Matthew
Mickler. Ten
Speed Press, 1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideburg in Fidonet Cooking

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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

—–

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Cheese
Fruits Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
12 oz Brie cheese
—–BLUEBERRY CHUTNEY—–
1 c Blueberries
2 tb Onion — chopped
1 1/2 ts Fresh gingerroot — grated
1/4 c Brown sugar — packed
2 tb Cider vinegar
1 1/2 ts Cornstarch
1/8 ts Salt
1 3″ cinnamon stick

In large saucepan, combine all chutney ingredients;
mix well. Bring to a boil over medium heat, stirring
frequently. Boil 1 minute. Remove cinnamon stick.
Cover. Refrigerate 30-45 minutes or until completely
cooled. Heat oven to 350~. Place cheese on ungreased
ookie sheet. Bake at 350~ for 10-12 minutes or until
softened. Place on serving plate. Top with cold
chutney. Serve as spread for crackers.

MICROWAVE: Place cheese on micro-safe serving plate.
Microwave on HIGH for 1-1/2 to 2-1/2 minutes or until
wrm, rotating plate 1/4 turn once halfway through
cooking. Top with cold chutney.

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