Title: INDOOR S’MORES
Categories: Candies, Snacks, Desserts
Yield: 48 servings

2/3 c Light corn syrup
2 tb Butter or margarine
11 1/2 oz Nestle milk chocolate
-morsels
1 ts Vanilla
10 oz Golden Grahams cereal (about
-8 cups)
3 c Miniature marshmallows

Makes 48 squares

*DIRECTIONS*

Grease a 13x9x2″ rectangular pan. Heat corn syrup, butter and chocolate
morsels to boiling in 3-quart saucepan, stirring constantly; remove from
heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly
until completely coated with chocolate. Fold in marshmallows, 1 cup at a
time. Press mixture evenly in pan with piece of waxed paper. Let stand
until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares.

From Golden Grahams Cereal box

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Popularity: 3% [?]

Title: Buddhist Nuoc Leo
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste (optional)
1 tb Roasted peanuts [I use
-unsalted Planter's]

Here’s one that’s very simple and good. This sauce is used in
Buddhist vegetarian dishes.

Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; March 27 1991.

MMMMM

Popularity: 4% [?]

Title: MING SHRIMP WITH HOT SAUCE B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings

18 lg Shrimp, peeled deveined
Salt pepper; to taste
1 Egg white
1/2 ts Cornstarch
2 c Oil
1 Garlic clove; chopped
1/2 c Diced onion
1 1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
Chopped scallions
Hot sauce (see recipe)

Marinate the shrimp in salt, pepper, egg white,
cornstarch for 30 minutes. Heat wok hot dry. Add
oil. When just beginning to smoke, add shrimp,
stirring quickly so that pieces separate. After 2
minutes, drain through colander or sieve, reserving
2-3 tbs. oil. Prepare the Hot Sauce. Return reserved
oil to wok. Add garlic onion, letting them brown
slightly. Add water chestnuts, mushrooms shrimp.
Blend in Hot Sauce flip contents of wok for 1-2
minutes or until everything is hot. Place on serving
platter sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since
the food is not touched in any way.

Temperature (s): HOT Effort: EASY Time: 00:35 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: WINE:
WAN FU

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Popularity: 3% [?]

CRACKLING CORNBREAD MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cornmeal
1/2 c All-purpose flour
1 tb Baking powder
2 ts Salt
1 Egg, beaten
2 c Milk
1 c Cracklings

Combine ingredients. Heat two greased muffin pans in
a 400 degree oven for 3 minutes or until very hot.
Pour batter into hot muffin pans, filling 2/3 full.
Bake at 350 degrees for 30 minutes or until golden
brown.

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Popularity: 3% [?]

All-Day Apple Butter

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 lb apples, peeled and finely chopped
4 c sguar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently as
it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2-inch headspace. Cover and refrigerate
or freeze.

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Popularity: 15% [?]

HOLIDAY HONEY DOUGHNUTS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
2 tb Water
2 tb Honey
2 c Flour
1/2 ts Salt
2 tb Butter
1 Egg
1/4 c Milk
Vegetable oil
Honey Nut Filling

Dissolve yeast in warm water; stir in honey. Combine
flour and salt; blend butter. Add yeast mixture, egg
and milk to form a soft dough. Beat well and knead 5
minutes on a greased baking sheet. Cover and let rise
in a warm place about 1 hour or until doubled in bulk.
Deep-fry in 350 F oil 2 to 3 minutes or until browned
on both sides; turn dough over halfway through cooking
time. Drain on paper towels. Slit one side of doughnut
and fill each with 2 to 3 teaspoons Honey Nut Filling.

Honey Nut Filing: Combine 1/4 cup each chopped dried
apricots, apples and walnuts; stir in 2 tablespoons
honey and mix well. Makes 3/4 cup.

Serving tip: Serve with honey to drizzle on filled
doughnuts.

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Popularity: 4% [?]

Title: Empress Frosting
Categories: Ghirardelli, Cakes
Yield: 1 servings

INGREDIENTS:
1/3 c Half half
1/2 c Butter, cut up
2 tb Sugar
1 1/2 c Ghirardelli Sweet Ground
-Chocolate
1 ts Vanilla

DIRECTIONS: In 2 quart heavy saucepan, heat half half with butter
and sugar, stirring until blended. Add Ground Chocolate, mixing with
wire whip until smooth. Heat on medium low until mixture is thick and
shiny and runs off the spoon like syrup and the first bubble appears
on the surface (160-F). Do not boil or overcook frosting. Cool 5
minutes, then add vanilla. Place pan of frosting in bowl holding a
tray of ice cubes and some water. Beat slowly with a spoon until
frosting holds a shape. Frost cake; refrigerate if necessary to firm
frosting.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco;
recipe on box of “Sweet Ground Chocolate and Cocoa”

From: Sallie Austin

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Popularity: 5% [?]

BROCCOLI ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Sweet onion, chopped
2 tb Butter or margarine
2 pk (8 ounces each) cream
-cheese, cubed
2 c Milk
2 Chicken bullion cubes
1 1/2 c Boiling water
1 pk Frozen chopped broccoli (10
-ounces) cooked and drained
1 t Lemon juice
1 t Salt
1/4 ts Pepper

Saute onion in butter until tender. Add cream cheese
and milk; stir over low heat until cheese is melted.
Dissolve bullion in boiling water; add to cream cheese
mixture. Stir in broccoli, lemon juice, salt and
pepper. Heat thoroughly.

Source: Rock Springs Sweet Onion Festival Cook Book
1992

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Popularity: 13% [?]

Frozen Milky Way Mousse

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE SAUCE—–
1 cup Whipping cream
1/2 cup Sugar
1/3 cup Unsweetened cocoa powder
3 tablespoons Unsalted butter
1 teaspoon Vanilla extract
1/2 teaspoon Instant coffee powder
—–MOUSSE—–
1 1/2 cups Milky Way bars — cut in 1/2″ pieces
6 ounces Semisweet chocolate — chopped
3 ounces Unsweetened chocolate — chop
4 tablespoons Unsalted butter
1/2 cup Sugar
3 tablespoons Water
3 large Egg whites
1/4 teaspoon Cream of tartar
1 1/4 cups Whipping cream — chilled
1 teaspoon Vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted
butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking
constantly until butter melts and sugar and cocoa dissolve. Remove from heat
and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be
prepared 1 week ahead. Cover and refrigerate) FOR MOUSSE: Line 9×5″ loaf pan
with parchment paper.
Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and
unsalted butter in large heatproof bowl set over pan of simmering water. Stir
constantly until melted (mixture will look grainy).
Remove bowl from over water and cool mixture slightly.
Combine sugar and water in heavy small saucepan. Stir over low heat until sugar
dissolves. Increase heat to high, and boil syrup until termperature reaches
230~ on candy thermometer. Meanwhile, beat egg whites and cream of tartar to
soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until
stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula,
fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream
and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold
cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan.
Cover with plastic wrap freeze until firm, at least 6 hours.
(Can be prepared 1 week ahead. Keep frozen.) Heat sauce to lukewarm over low
heat. Remove plastic wrap from top of mousse. Invert mousse onto platter.
Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices.
Cut each slice diagonally into 2 triangles. For each serving arrange 2 mousse
triangles on plate; spoon warm chocolate sauce over and around mousse and
serve.

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Popularity: 6% [?]

CAJUN SPICE MIXTURE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Paprika
1 1/2 tb Garlic powder
1 t Ground cumin
1/2 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Celery salt
1/2 ts Gumbo file, optional
1/2 ts Ground red pepper
1/2 ts White pepper
1/2 ts Black pepper
1/2 ts Salt
1/8 ts Ground mace

Combine all ingredients. Rub mixture into meat. If
grilling, let meat stand 30 minutes. This works well
when smoking brisket. Rub mixture on meaty side of 2
briskets. Do not trim fat from fat side. Place meaty
sides together, roll, and retie. Place in smoker for
8 to 10 hours depending on size of brisketss. Use
meat thermometer to determine doneness.
For ribs, rub mixture all over ribs and cook as you
alwaaaays do. This amount will be enough for 6 to 8
pork chops. On you can use it on hamburger patties

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Popularity: 2% [?]