KEEBLER EASY ELFIN CHEESECAKE (NO BAKE!)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Graham cracker pie crust
8 oz Cream cheese, softened
1/3 c Sugar
1 c Sour cream
2 ts Vanilla
8 oz Whipped topping, frozen
Strawberries, fresh (garnish)

Beat cheese until smooth, gradually beat in sugar.
blend in sour cream and vanilla. fold in whipped
topping, blending well. spoon into crust. chill until
set, at least 4 hours. garnish with fresh
strawberries for garnish.

/ / ara Kent

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Popularity: 7% [?]

UNUSUAL LEMON TART

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–FOR SHORTCRUST
PASTRY——————-
4 oz Flour
2 oz Fat (loz lard 1oz marg)
1 pn Salt
4 tb Water to mix (more may be
-required)
—–FOR FILLING—–
1 lg Cooking apple
1 Lemon
1 Egg
3 oz Sugar

1. Make pastry and line a 7″ flan ring
2. Peel and grate the apple, add the sugar and then
the grated rind and juice of lemon
3. Beat the egg, add to the apple mixture, mix well.
4. Put filling into the tart case and bake at Reg 4,
350~F (170~C) for 25 – 40 minutes.

( With thanks – this is a recipe that Mrs Jowett
handed out at the Adult Ed.
Cookery Class at Dartford Kent in 1972 – often used
over the years. Hope you
enjoy it too!)

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Popularity: 2% [?]

Title: Soup Noodles with Chicken
Categories: Poultry, Soups/stews, Ethnic, Pasta
Yield: 4 servings

2 Nests shrimp-flavored Cooled shredded
Noodles 3 c Chicken broth
4 qt Salted water 2 tb White rice vinegar
1/2 c Lily flowers, soaked 1 ts Sugar
1 Green onion, slivered 1/2 ts Salt
1 c Napa cabbage, shredded 1 tb Peanut oil
1 c Steamed chicken breast,

Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender – about 2 minutes. Drain, place in bowls.

Heating Broth: Heat broth in sauce pan with salt sugar. Add vinegar
just before adding broth to bowls.

Stir-fry: Add oil to hot wok. When it begins to smoke, add onions,
stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.

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Popularity: 9% [?]

Title: ORANGE CHIP COOKIES
Categories: Bakery, Cookies, Low-fat
Yield: 40 cookies

3 c White flour
1/2 c Wheatgerm
2 ts Baking soda
1/2 ts Salt
1/4 ts Allspice
2/3 c Unsweetened chocolate chips
1/2 c Brown sugar
1/2 c White sugar
3/4 c Orange juice

In a large bowl, sift together flour, baking soda, salt allspice. Stir in
the chocolate chips. Add the rest of the ingredients in order, beating
well after each addition.

Lightly oil non-stick cookie sheets. Drop the batter by the teaspoonful
onto the cookie sheets. Bake 12 to 15 minutes until lightly browned. Cool
on wire racks.

NOTE: I’ve had wild variations with this recipe. One batch cooked in 7
minutes, one batch did not cook until 20 minutes. It seems to have settled
down between 12 15 minutes as I changed some of the ingredient amounts.
I’ve also had anything from 33 to 45 cookies in a batch.

Recipe by Mark Satterly

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Popularity: 4% [?]

Title: OKTAPODI MARATHO KRASATO (OCTOPUS AND FENNEL IN WINE)
Categories: Greek, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 md Octopus
1 md Onion; chopped; *OR*
5 (scallions; chopped)
1/3 c Olive oil
1 c Dry red wine
1 bn Fennel; chopped
4 Tomatoes (fresh or canned)
– peeled, seeded chopped
Salt freshly ground pepper

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
surface. The octopus will feel softer and will secrete a grayish liquid
after pounding. Wash thoroughly, then drain and cook in a covered pan
without adding water until the octopus turns bright pink-red and feels
tender. Using a sharp knife, cut into rounds the width of a small finger.
Heat the oil in a tsikali or any pot, add the onion, and cook until
translucent and soft. Add the round octopus slices to the onion and pour
in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top
of the octopus, season with salt and pepper to taste, and give the pot a
good shake to mix. Cover and simmer until the octopus is fork-tender
(approximately 45 to 50 minutes). Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Popularity: 4% [?]

Chutney Stuffed eggs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Hard boiled eggs
3 tb Mayonnaise
1 tb Chutney, drain chop
1 tb Chopped green onion
2 ts Curry powder
1 t Dijon mustard
1/2 ts Salt
1/4 ts Pepper

Halve the eggs lengthwise; scoop yolks into a small
bowl. Mash yolk thouroughly. Stir in remaining
ingredients. Mix well and refill whites. Garnish with
chopped green onion, if you wish. From Family Circle
Magazine 6/8/82

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Popularity: 4% [?]

Title: Coconut Cream Pie
Categories: Pies
Yield: 8 servings

1 Deep dish pie crust 4 T Butter
1 c Shredded coconut 2 T Vanilla
6 Eggs 3 T Shredded coconut
2 c Sugar 2 t Cream of tartar
2 T Corn starch 6 T Sugar
3 c Milk

Prepare one nine inch deep dish pie shell. Preheat oven to 350F.

PUDDING
Separate eggs and set whites aside for meringue. Mix egg yolks, sugar,
corn starch, milk, vanilla and butter. Stir in 1 cup of shredded coconut.
In top of double boiler, cook mixture until thick, stirring constantly.
Pour pudding into previously prepared deep dish pie shell.

MERINGUE
Beat egg whites and 2t cream of tartar until foamy. Slowly beat in 6T
sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t
vanilla. Heap meringue onto top of pie filling. Carefully seal meringue
to edge of pie crust to prevent shrinking or weeping. Top meringue with
3T shredded coconut.

Bake pie at 350F until meringue is a delicate brown color. Cool pie away
from draft.

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Popularity: 4% [?]

3 cans (16oz each) chickpeas (garbanzo beans), undrained
1 medium onion, minced
1 cup water
2 beef boullion cubes
1 can (6oz) tomato paste
1 tsp. oregano
1/4 tsp. pepper
salt to taste

Combine all ingredients in a saucepan. Heat to boiling. Cover.
Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad.
Freezes well.

Makes: 4 servings.

Popularity: 4% [?]

Title: Cookies Made From Cake Mix
Categories: Cookies
Yield: 1 servings

1 pk Cake mix
If wanted one can add raisin
Nuts or coconut
2 Eggs
1/2 c Vegetable oil

Mix all ingredients well, and using a teaspoon, drop spoonfuls of batter
on an ungreased cookie sheet 2″ apart. Bake at 350 degrees 8 to 10
minutes. Cool.

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Popularity: 5% [?]

SHRIMP BISQUE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp — peeled deveined *
12 oz Shrimp shells
2 oz Clarified butter
12 oz Onion — finely diced
1 Clove garlic — minced
2 tb Paprika
3 tb Tomato paste
3 oz Brandy
1 Gallon Fish Stock
16 oz Roux — (see note)
1 qt Heavy cream – heated
4 oz Dry sherry
Tabasco sauce
Worcestershire sauce
OLD BAY SEAFOOD SEASONING

* Reserve shells Saute shrimp shells in butter until color changes; add
onion, cooking until tender; add garlic and saute until aroma, adding more
butter if needed; add the paprika, cooking to dissolve and develop color
and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
with the brandy; add fish stock and simmer; thicken by adding small amounts
of roux, each time mixing thoroughly; strain, pressing shells to extract
all liquid; saute shrimp in butter and add to soup; add heavy cream,
sherry, sauces and seasoning, stirring to mix well. Note: Roux is made
with equal parts of butter and flour (never less than a 40% to 60% ratio)
cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn.

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Popularity: 40% [?]