CANDY BAR PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Taste of the Country V
6 Chocolate Candy Bar w/Almond
-1.45 oz each
1 can Cool Whip (8oz) — thawed
1 tablespoon Vanilla
Graham Cracker Crust — 8-9 inc
Chocolate;shaved — optional

In a double boiler or micro, melt chocolate bars. Quickly fold into the whipped
topping. Stir in vanilla. Spoon into pie crust. Garnish with shaved chocolate,
if desired. Chill until ready to serve.Yield: 6-8 servings. Submitted by
Rosalind Hamilton, LA from the cookbook library of Cathy Svitek

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Popularity: 2% [?]

Title: Terrific Turkey Spread
Categories: Appetizers, Poultry
Yield: 2 servings

6 oz Cooked turkey breast
1/3 c Finely chopped Onion
1/4 c Packed grated Carrot
1/4 c Finely chopped Apple
1/3 c Plain non/low-fat yogurt
1 T Mayonnaise (optional)
1 T Lemon juice
1/4 ts Curry Powder

Cut turkey into small pieces. Process the turkey and onion together
in food processor, or chop them together by hand. Add remaining
ingredients, mixing them well. Chill the spread before serving it.

This was originally published in “Diabetes Self-Management” magazine
as prepared by Nancy Cooper, a registered dietitian at the
International Diabetes Center in Minneapolis, MN.

You can use home-cooked turkey or deli-style turkey.

From: Jane Brody’s “Good Food Gourmet” Posted by: Sheila Exner
: RECIPE CLIPPED by Michael Prothro

MMMMM

Popularity: 25% [?]

INIHAW NA BANGUS (Grilled Milkfish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

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

1 Whole bangus (about 2 lbs)
-or white fish, dressed
2 sl Lemon
1 1/2 ts Salt
1/8 ts Pepper
1/2 c Tomatoes, chopped
1/4 c Onions, chopped
2 Green onions, chopped

1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.

2. Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until
done. (about 15 minutes on each side).

3. Serve with lemon wedges or with a lemon juice and patis (fish sauce)
dip.

Preparation and cooking time: 45 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Popularity: 4% [?]

Date Filled Sour Milk Cookies

Recipe By : my grams
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup lard*
2 eggs
4 cups flour
1 cup sour milk
1 teaspoon baking soda
1/2 teaspoon salt
vanilla
——Raisin Filling—–
1/2 cup seedless raisins — ground
1 dozen english walnuts or pecans — ground
juice of half a lemon
1/2 cup sugar
1/2 cup water
2 teaspoons flour

For cookies:
Cream together lard and sugar. Add eggs, sour milk and vanilla.
Mix together dry ingredient. Add to creamed mixture. Makes a thick,
sticky dough. Roll out (I use powdered sugar instead of flour to roll
them out) and cut out round shaped cookies.

For Filling:
Stir sugar and flour together. Add water and cook til thickened. Stir in
lemon juice, ground nuts and ground raisins. Cool.

Put small amount of filling in center of a cookie. Top with another
cookie and seal edges. Cook at 400 degrees for about 10 minutes.

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NOTES : This is an old family recipe handed down many times. You may
have to play with the ingredient amounts and cooking times to suit your
taste. These are sinfully delicious.
*I guess you could use shortening in these but the lard is what makes
them good!!!!!

Popularity: 5% [?]

Title: Chicken Salad Picante
Categories: Poultry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1/2 c Dressing, bottled, ranch,
— fat free
2 tb Sauce, picante
1 ts Chili powder, divided
1/4 ts Salt
1 tb Oil, vegetable
4 c Greens, salad, mixed
— torn into bite-sized
— pieces
1 md Avocado, peeled, halved,
— pitted, cut into hori-
— zontal slices
1 md Onion, red, thinly sliced
— into rings
2 md Tomatoes, cut in 8 wedges
— each
2 tb Cilantro, chopped, OR
2 tb Parsley, chopped

In a small bowl, mix together salad dressing, picante sauce, and
a 1/2 teaspoon of chili powder; set aside.

Mix the remaining 1/2 teaspoon of chili powder with the salt and
sprinkle the mixture over the chicken.

Heat the oil to a medium-high temperature in a fry pan. Add
chicken and cook, turning, about 8 minutes or until brown and fork
tender.

Remove the chicken to a cutting board and cut horizontally into
1/2-inch slices.

Place one-fourth of the lettuce on each of four serving plates.
On each plate, arrange one sliced chicken breast half over the
lettuce.

Place avocado, onion, and tomatoes around the chicken. Drizzle 2
tablespoons of dressing over each salad. Sprinkle salad with cilantro
or parsley, if desired.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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Popularity: 5% [?]

Mulberry Ice

Recipe By : Bill Neal; _Biscuits, Spoonbread, and Sweet Potato Pie_
Serving Size : 1 Preparation Time :0:00
Categories : Desserts *Untried
Fruit Frozen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c water
1 1/2 c sugar
1 zest of 1 lemon — cut in strips
4 ozs fresh ginger (about 1/2 cup) — thinly sliced
4 c fresh mulberries
1/4 c port wine — (or more)
1/4 c lemon juice — (or more)

Combine water, sugar, lemon zest, and ginger in a heavy saucepan and boil about
5 minutes. Add the mulberries, bring back to the boil, then remove from heat
and let cool. Puree briefly in a food processor or blender, strain, and rub
the berries to release all juice. Add 1/4 cup each port and lemon juice and
taste. It may need a little more sugar or lemon juice depending on the
berries. Freeze in a churn or an ice cream maker. Garnish with a splash of
port or a squeeze of lemon juice when serving.

Yields 5 1/2 cups.

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Per serving: 1269 Calories; 0g Fat (0% calories from fat); 0g Protein; 312g
Carbohydrate; 0mg Cholesterol; 27mg Sodium

NOTES : A Southern recipe

Popularity: 2% [?]

KATHI’S TOMATO, BARLEY, AND CHICKEN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chicken Stock
28 oz Tomatoes, chopped
2 c Carrots, diced
1/2 Onion, chopped
2 tb Garlic, minced
1 tb Oregano, crumbled
1 tb Basil, crumbled
1 t Chinese Hot Mustard
8 Chicken Legs
1/2 c Barley
1 c Dry White Wine

In a large kettle combine all ingredients. Add salt
and pepper to taste. Brin the mixture to a boil, and
simmer, covered, stirring occasionally, for 45
minutes. Uncover and simmer for 30 minutes more, or
until the soup is thickened. Transfer the chicken with
tongs to a work surface, and let it cool until it can
be handled. Remove the meat from the bones, add to
kettle, and reheat the soup. Source: Gourmet Magazine,
October 1993

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Popularity: 3% [?]

Title: SWEET AND SOUR PORK (TIEM SHUEN GEE YOK)
Categories: Chinese, Pork, Fruits, Vegetables
Yield: 1 servings

1 lb Pork fillet
1 tb Rice Wine
1 tb Soy sauce
1/2 c Cornstarch
1 sm Carrot
1 lg Green pepper
2 sl Canned pineapple
4 Chinese dried mushrooms
1 cl Garlic
1/4 c White vinegar
1/2 c Water
1/8 ts Black pepper
1 tb Soy sauce
1 tb Salt
5 tb Sugar
1 ts Dried chili pepper
1 tb Cornstarch
1 tb Water
Oil for deep frying
2 tb Oil

PREPARATION:

Cut pork into 3/4-inch cubes. Mix the sherry and 1
tablespoon soy sauce together, and add to the pork.
With your fingers rub the mixture into meat. Still
using your fingers, roll the cubes in about 1/2 cup
cornstarch until thoroughly dredged but not too
thickly covered. (The fineness of the end result of
this recipe depends on the meat’s being crisp — never
soggy.) Cut the carrot on the diagonal into 1/4-inch
slices. Cut the green pepper in half; remove seeds and
cut into 1-inch squares. Cut the pineapple slices into
1/2-inch wedges. Wash the Chinese mushrooms and soak
in warm water for 30 minutes. Drain, remove stems.
Cut into 1/2-inch strips. Smash, peel, and mince
garlic. Combine garlic, carrots, green pepper,
pineapple, and mushrooms. Combine vinegar, 1/2 cup
water, black pepper, 1 tablespoon soy sauce, salt,
sugar, and chili pepper. In a cup, mix 1 tablespoon
cornstarch with 1 tablespoon water.

COOKING:

Heat oil in deep fry pan to 375-degrees. Cook pork
cubes a few at a time until very light brown, about 5
minutes. Stir with a chopstick occasionally so that
the cubes do not touch each other. Drain on paper
towels, and keep hot in low oven (200-degrees).
Repeat this process, cooking pork in hot oil until
cubes float and are golden brown — 2 to 3 minutes.
(This double cooking insures that the meat will be
crisp.) Heat the water-vinegar mixture in small
saucepan. In a medium-sized skillet or wok, heat 2
tablespoons of oil at high heat. Add
vegetable-pineapple mixture and stir-fry for 4
minutes. Add the hot water-vinegar mixture to the
vegetables and stir well. Add the cornstarch mixture,
and cook and stir until thickened, about 1 minute.
Pour sauce over pork cubes and mix.

SOURCE: ORIENTAL COOKING by Schryver

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Popularity: 2% [?]

GRILLED SHRIMP WITH LEMON CHIVE PASTA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Seafood
Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SEAFOOD MARINADE
2 tb White wine
12 lg Shrimp — peeled and
-cleaned
1 lg Red pepper, seeded
– cut in 1/2
1 lg Sweet Italian pepper
-seeded cut in 1/2
1 md Sweet or Vidalia onion
-peeled 1/4ed
7 oz FETA CHEESE, crumbled
4 oz BLACK OLIVES, pitted
-cut in 1/2
16 oz LEMON CHIVE PASTA,
-cooked al dente
1 tb Lemon juice

Toss MARINADE, white wine, cut peppers and onion with
shrimps and refrigerate for 6 hours or overnight.
Preheat grill or broiler and cook peppers and onions
until done (about 15 minutes). Grill shrimps 2 minutes
on each side, brushing with MARINADE. Cut grilled
peppers onions in strips and grilled shrimps in
quarters. Toss shrimps, peppers and onion with FETA
CHEESE, BLACK OLIVES, LEMON CHIVE PASTA and lemon
juice, adding some of the MARINADE. Serve warm or at
room temperature.

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Popularity: 4% [?]

Title: The Next Best Thing To Robert Redford
Categories: Cakes
Yield: 16 servings

1 c Flour 1 pk Cool whip (9 oz
size);thawed
1/2 c Margarine 1 pk Instant vanilla pudding
(lg)
1 c Pecans; finely chopped 1 pk Instant chocolate
pudding (l
1 pk (8 oz) cream cheese;softened 3 c Milk; cold
1 c Sugar Grated Chocolate candy bar

Prepare bottom crust by mixing together flour, margarine and pecans until
crumblike. Press mixture into greased 13×9″ baking pan. Bake at 350~F for
15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar
until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust.
Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and
thickened. Spread over cream cheese layer. Spread remaining Cool Whip over
top. Sprinkle with grated chocolate. Cover and refrigerate overnight.

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Popularity: 7% [?]