Title: ORANGE PECAN GEMS
Categories: Cookies
Yield: 60 servings

1 pk DUNCAN HINES Moist Deluxe
-Orange Supreme Cake Mix
1 cn Vanilla lowfat yogurt (8 oz)
1 Egg
2 tb Butter or margarine,
-softened
1 c Finely chopped pecans
1 c Pecan halves

1. Preheat oven to 350′F. Grease baking sheets.

2. Combine cake mix, yogurt, egg, butter and chopped
pecans in large bowl. Beat at low speed with electric
mixer until blended. Drop by rounded teaspoonfuls 2″
apart onto greased baking sheets. Press pecan half
onto center of each cookie. Bake at 350′F. for 11-13
minutes or until golden brown. Cool 1 minute on baking
sheets. Remove to cooling racks. Cool completely.
Store in sirtight container.

Makes 4 1/2 to 5 dozen cookies.

TIP: Cookies may be stored in an airtight container in
freezer for up to 6 months.

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Popularity: 4% [?]

Aldilla

Recipe By : Debbie Holland
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
1 1/2 lbs flank steak
1 lg Carrot — chopped
3 tsp Chili powder
1 lg Green pepper — chopped
1/2 c Flour
2 lg Tomatoes — chopped
1 1/2 tsp Salt
1/4 c Red wine
1/2 tsp Pepper
1 Hot chilli pepper — seeded
3 tbsp Vegetable oil

1. Score steak and rub with chili powder; coat with a mixture of flour,
1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; pound steak on both
sides with a wooden mallet or the edge of a plate to tenderize; cut into 6
pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve.
Saute onion, carrot, green pepper and tomato in pan drippings; add
remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3.
Combine steak and sauteed vegetables in slow cooker; add wine and hot
chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or
until meat is tender.
Source: Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3714 0

Popularity: 5% [?]

No Bake Butterscotch Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Butterscotch morsels
3/4 cup Peanut butter
4 cups Corn flakes
1 cup Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In
another bowl, mix together 4 c.
corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix
until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.

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Popularity: 4% [?]

Title: Lemon Herb Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 servings

MMMMM——————–LEMOM HERB POTATOES————————-
6 sm Baking potatoes; 1 ts Dill weed;
1/2 c Onion; chopped 1/8 ts White pepper;
1 tb Unsalted margarine; 1 ts Lemon peel; grated
1 cl Garlic; Minced 1 tb Parsley;
1/4 c Skimmed milk; hot Paprika;

MMMMM—————–CHEESE LEMON HERB POTATOES———————-

MMMMM————————–VERATION——————————-
1/2 oz Cheese; for each potatoe

1.Bake potatoes until done. Cool.
2.Saute onions and garlic in unsalted margarine. Scoop out potatoes
and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper.
Mix in dill and parsley. Refill skins. Sprinkle with paprika.
3. Bake at 400F for 30 minutes.

Variation: add 1/2 oz grated cheddar cheese on top of each potato
before baking the final time.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/4 FAT EXCHANGE?
(If cheese is used then the fat exchange would be changed.)?
Source: One of the cooking echo’s

MMMMM

Popularity: 12% [?]

CHEERY CHERRY ROLLS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Miniature marshmallows
1/2 t Vanilla
2 t Water
2 Caramels
1 c Choppped candied cherries
4 1/2 t Light cream
2 c Plus 1 tbsp. sifted
1 c Chopped salted peanuts
Confectioners’ sugar

Directions: Melt marshamallows in water over low heat; remove from heat.
Add cherries, 2 cups sugar and vanilla; mix well. Sprinkle pastry cloth or
board with remaining sugar. Knead cherry mixture for 2 to 3 minutes or
until > smooth; shape into 3 rolls, 3/4 inch in diameter by 6 inches long.
Let stand at room temperature for 30 minutes. Melt caramels and cream in
saucepan; remove from heat. Spread rolls with thick layer of caramel; roll
in peanuts. Wrap rolls in waxed paper or plastic wrap. Let stand at room
temperature for 1 to 2 hours. Cut into 1/2 inch slices. Yield: About 3
dozen rolls.

Posted on Prodigy DESSERTS SWEETS on 11/15 3:11 PM by JUNE JAMES
(GNDR31B) .
MM by Cathy Svitek

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Popularity: 10% [?]

Title: STEAMED PORK DUMPLINGS (SHIU MAI)
Categories: Chinese, Pork
Yield: 1 servings

1 pk Round dumpling skins *
1/2 lb Prawns
12 Chinese mushrooms, small or
– use canned but squeeze dry
1/2 lb Ground pork
2 Green onion, finely chopped
1 sm Egg

————————-SEASONING————————-
1/2 ts Salt
1 ts Sugar
1 tb Sesame oi
2 ts Thin soy sauce
1 ts Oyster sauce
1 tb Cornstarch

Shell, devein, wash, and drain prawns. Dice into bits.

Boil mushrooms in water for 10 minutes, rinse, squeeze
dry, cut off and discard stems; then chop into very
small pieces.

Combine the pork, mushrooms, prawns, and onion. Put
mixture on chopping board and chop 10 to 15 strokes
with cleaver. (Use a sharp knife if you don’t have a
cleaver.) Texture, when you’re finished, should be
slightly finer than hamburger.

Add “seasoning” and the egg to the pork mixture. Mix
well.

To make dumpling, place 1 Tb filling in the center of
a dumpling skin. Then bring all sides of the skin up
to cover the meat as much as possible, without
closing. The top of the dumpling is left open.

Cook dumplings by steaming for 30 minutes. Use as
many as you need, with the rest, cool, wrap, freeze.
Reheat after thawing by steaming 10 minutes.

Serve with soy sauce, hot sauce, or mustard.

* Dumpling skins are similar to won ton skins, except
that they are round and slightly thinner. You may
substitute won ton skins by merely cutting off the
corners to round off the skin.

SOURCE: Chopstick, Cleaver and Wok.

—–

Popularity: 12% [?]

Bob’s Burger Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground round
2 sm Chopped onions
1 cn Tomato juice — (48 oz.)
1 c Water
1 cn Cream of mushroom soup
1 1/2 ts Basil
1/4 ts Dill weed
1/4 ts Italian seasoning
1 1/2 ts Marjorum
1/4 ts Oregano
2 Bay leaves
Salt pepper to taste
1 pk Frozen peas — (10 oz.)
4 oz Dry noodles
Note: increase to 6 or 8 oz

Saute beef with onions. Add tomato juice and water.
Stir well. Simmer ÿew mins. Add cream of mushroom
soup and seasonings. Bring to boil. údd peas and
noodles. Simmer 30 mins.

Recipe By : Bob Bowersox, 1995

From: Debbie Barry – Innermail Emc.Ve

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Popularity: 12% [?]

Title: Revani (Semolina – Almond Syrup Cake with Syrup)
Categories: Greek, Cakes
Yield: 20 servings

2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

dNote: Use blanched, peeled almonds.

Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
cook until dissolved, then add the cinnamon stick, cloves, and orange
peel and simmer for 15 minutes. Remove the flavorings. Cool.

Using an electric mixer, beat the butter in a large bowl until fluffy.
Gradually add the remaining sugar, beating on medium speed, then add
the eggs, one at a time, beating thoroughly after each addition,
without rushing. Meanwhile, sift the flour, semolina, baking powder,
and almonds together. Very gradually add to the batter, beating on
medium speed, then pour in the vanilla and brandy and give the batter
a last whirl on high speed for a few seconds. Pour immediately into
a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
back when touched by a finger. Remove from the oven and set the pan
on a cake rack. Using a sharp knife, score the cake into diamond
shapes. Spoon the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or
marachino cherry slice in the center and almond slivers angled on
each side.

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

MMMMM

Popularity: 3% [?]

Title: Walnut Pie a la Mode
Categories: Desserts, Masterchefs, Frisco, Lec
Yield: 12 servings

—————————–VANILLA ICE CREAM—————————–
1/2 qt Milk 1/2 qt Cream, heavy
6 lg Egg yolks 1 ea Bean, vanilla
1/2 lb Sugar

———————————WALNUT PIE———————————
3 c Flour 1 lg Egg yolk
1 c Sugar 1 lb Walnuts, chopped
1 c Butter, cooled 3 c Cream, heavy
1 pn Salt 2 c Sugar
1 lg Egg

Vanilla Ice Cream:
==================

Cut the vanilla bean lengthwise into 4 sections and place it in a
saucepan with the milk. Brink the milk to a boil and remove from heat.

In a stainless bowl, whip the egg yolks and sugar until foamy. Strain
the milk into the egg mixture. Place the bowl on a double-boiler and mix
with a wooden spatula until the mixture thickens and adheres to the
spatula. Remove the bowl from the double-boiler and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30 minutes or
until stiff.

Walnut Pie:
===========

In a large bowl, combine the sugar, cooled butter, and salt. Add
flour 1 cup at a time and mix.

Add 1 egg and mix well but do not overwork.

Divide the dough mixture into two portions 2/3 and 1/3 parts of the
dough. Let the dough rest in a refrigerator for at least 2 hours,
overnight if possible. Roll out the 2/3 portion of dough until it’s 13
inches in diameter. Place this layer in a buttered 10-inch pie plate.
Leave any excess dough hanging over the edge of the plate.

Place this dough in the refrigerator.

Roll out the 1/3 portion of dough until it’s 11 inches in diameter.
Refrigerate on waxed paper.

Walnut Filling:
===============

In a saucepan over medium heat, boil the heavy cream and sugar until
reduced by one-half. Add the walnuts and cook for 5 minutes.

Pour the cooked mixture into a bowl and refrigerate.

Assembly:
=========

Remove the pie plate from the refrigerator and fill it with cooled
walnut mixture. Take 1 beaten egg yolk and brush the pie dough around the
lip of the plate. Cover the pie with the top dough, press around the
edges, and remove any excess dough.

Score the dough with a fork in a crisscross pattern, then bake it in a
375 F oven for 30 minutes.

Refrigerate until cold and serve topped with ice cream.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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Popularity: 6% [?]

Goldilocks’ Gourmet Spinach Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 T Butter, sweet
1/4 Lb Mushrooms, fresh — washed,
-dried, trimmed diced
1 Scallion — chopped
5 T Flour, all-purpose
2 C Chicken broth
2 C Milk
1/2 Ts Salt — (opt)
Pepper, black
Nutmeg, ground — (opt)
1/4 Lb Cream cheese — softened cut
-into cubes
1 C Swiss — grated
3/4 Lb Spinach, fresh

Wash spinach; trim, cook, and chop. Melt the butter in a large
saucepan. In it slowly saut‚ the mushrooms and scallion until tender.
Add flour and stir just until flour is cooked, a couple of minutes.
Whisk in first chicken broth and then milk, stirring until thickened.
Add salt if desired, pepper, nutmeg if desired, cream cheese and
Swiss cheese; stir until melted. Then stir in spinach. Heat and
stir very gently. Season to taste. Serve hot.

—*Dying for Chocolate*
Diane Mott Davidson

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Popularity: 4% [?]