Title: Butterscotch Drops
Categories: Cookies
Yield: 24 servings

2 6 oz pkgs butterscotch morse
-ls
1 lb Salted peanuts
1 5 oz can chow mein noodles

Melt butterscotch morsels and stir until smooth. Mix other ingredients
into the melted morsels; drop on waxed paper by tablespoonsful. Cool.
Yield: 24 These are fast and easy to make.

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Popularity: 3% [?]

Title: Eggplant Caviar Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

1 ea Eggplant; Md, About 1 Lb.
2 ea Cloves Garlic
1/2 t Soy Sauce
1 c Fresh Tomato; Chopped
1 t Dried Basil; Crushed
2 tb Olive Oil
1 tb Lemon Juice
2 tb Green Onion; Diced, Use All
2 tb Fresh Parsley; Minced
1 tb Fresh Basil; Chopped, OR

Cut the eggplant in half lengthwise. Bake, cut side down, on a
greased cookie sheet at 400 degrees F. for 60 minutes. As the
eggplant cools, gently squeeze out the excess water. Use a spoon to
scoop pulp from the skin. Place the pulp in a bowl and mash with a
fork.
Using a garlic press, crush the garlic into the eggplant. Add all of
the other ingredients and blend well. Cover and chill. Makes about 3
1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch
Crackers, Cocktail Rye Bread, Scallions, Bell Peppers

MMMMM

Popularity: 3% [?]

Date: Thu, 23 Dec 93 16:30:39 CST
From: Lu Bozinovich

Pineapple Honey Mustard Eggroll (won ton/dim sum?)

pineapple, bite sized pieces cut from a fresh pineapple (lots of work!)
hot honey mustard
won ton wrappers

Take a won ton wrapper, spread center with a bit of hot honey mustard
(I wonder if you can make “honey” mustard with brown rice syrup?), and
plunk one piece of pineapple in the center. Wrap and pinch ends. Test
by tasting — too hot, then reduce the honey mustard, etc.. When you
have finished wrapping several of these, place them in a steaming tray
or in the Black and Decker rice steamer, for about 5 minutes. Serve
with more hot sauce on the side! You may also boil them, in a darker
liquid, like apple cider, for <5 minutes, to give them a different look.

Popularity: 3% [?]

Title: Scottish Shortbread Mix with Recipe
Categories: Cookies
Yield: 1 servings

Mmmm—————-
————-mix——-
————————–
1 1/2 c Flour
3/4 Powdered sugar
1/4 ts Salt
Mmmmm—————
———–shortbread– — €
—————————-
1 c Butter, softened
1 pk Mix

Mix: Combine and store in an airtight container.

Scottish Shortbread: Preheat oven to 300. Knead the butter into the
shortbread mix and press firmly into an 8″ pie plate or shortbread
mold. Bake 1 hour. Shortbread should be pale in color, not browned.
Cut into wedges while still warm.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94

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Popularity: 4% [?]

Title: Apple Crescents
Categories: Desserts
Yield: 12 servings

MMMMM————————–CRESCENT——————————-
1 tb Yeast
1/2 c Milk, body temperature
1/2 c Butter
1/8 c Maple syrup
1 Egg
1 ts Lemon rind
2 c Whole wheat pastry flour

MMMMM————————–FILLING——————————-
1 c Diced green apples
1/3 c Dates, diced
1/4 c Butter

Dissolve yeast in warm milk; set aside. Melt together butter and
maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture.
Mix together until you have a dough. Refrigerate overnight. Roll
dough into 9″ circles, one for each 4 rolls; cut each circle into 4
pie-shaped wedges.

Cut together apples, dates and butter. Spread fruit mixture over
dough wedges. Roll up each crescent, beginning at the wide end.
Place on unoiled cookie sheets, turning ends to form crescent shape;
let rise to double in size, about 2 1/2 hours. Bake at 350 degrees
10-15 minutes until golden brown.

MMMMM

Popularity: 3% [?]

Title: SHEFTALIA (BARBEQUE SAUSAGES)
Categories: Greek, Meats, Bar-b-q
Yield: 50 servings

Karen Mintzias
500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
-or- grated
1/2 c Finely chopped parsley
2 ts Salt
250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt
and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or
two, remove and carefully open out a piece at a time,
laying it out flat on work surface. Cut with kitchen
scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into
a thick sausage about 5 cm (2 inches) long. Place
towards one edge of piece of panna, fold end and sides
over meat and roll up firmly. Repeat with remaining
ingredients. Thread sausages on flat sword-like
skewers, leaving space between them. Number on each
skewer depends on their length. Cook over glowing
charcoal, turning frequently. Do not place too close
to heat as sheftalia must cook fairly slowly so that
the inside is well cooked and the outside nicely
browned without being burnt. The panna melts during
cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a
sprinkle of water on the coals. Serve sheftalia as an
appetizer or a main course.

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Popularity: 3% [?]

Reese Cookies

Recipe By : Pat Timpanaro Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box powdered sugar
1 egg
1 cup melted butter
1 cup peanut butter
1 cup finely crushed graham crackers
1 6 ounce package chocolate chips
2 ounces bittersweet chocolate (optional)

Mix first 5 ingredients. Pat into jelly roll pan (15.5″ x 10.5″ x 1").
Melt chocolate in double boiler. Pour on top. Place in refrigerator for
about 30 minutes. Cut into squares (or bars) and return to refrigerator.

Also good frozen.

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Popularity: 2% [?]

Title: BANANA ‘N WALNUT LITE DELIGHT
Categories: Desserts
Yield: 4 servings

3 DOLE Bananas, sliced
1 t Lemon juice
1 1/2 c Cut-up DOLE Fresh Fruit
-(oranges, grapes, plums,
-strawberries, and peaches)
1 cn Lowfat vanilla, lemon or
-your favorite yogurt (16oz)
1/2 c Chopped CALIFORNIA WALNUTS

Toss bananas with lemon juice. Layer fresh fruit, yogurt, bananas and
walnuts into 4 dishes. Top with additional chopped walnuts and bananas
slices.

MMMMM

Popularity: 5% [?]

TOAM YUM GAI (THAI SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–GENERIC CHICKEN
BROTH——————-
2 tb Olive Oil
1 t Sesame Oil
3 Whole cloves
2 Bay leaves
1 Sprig of fresh thyme *
1 md Onion — cut into pieces
2 lg Carrots — cut into pieces
1 Chicken, cut into pieces **
6 c Water
—–EVERYTHING ELSE—–
Mushrooms ***
Shrimp if you want ***
1 Stalk lemongrass
— cut into 2 inch pieces
2 sl Galanga root
— (more if you like
— chewing on them.)
4 Kaffir lime leaves
Cilantro leaves as desired
1 t Chili sauce
2 tb Fish sauce
1 1/2 tb Lemon juice
—–OPTIONAL—–
Sliced hot peppers
-(2 or 3 slices per serving)

* (ad libbed with about 1 tsp or 1 tblsp of powdered
thyme)

** (Some boneless skinless chicken pieces, plus some
thighs with the bones bashed once with the back of a
knife would be ok too — the point being to get the
flavor from the marrow out.)

*** as many as you want, cut any way you want, of any
kind you want

Instructions: ÿÿÿÿÿse a large covered
stockpot. Heat olive and sesame oil on high heat. Add
cloves, bay leaves, thyme, (these should be pounded a
bit first to crack the fibers and release more flavor)
and onion, carrots. Cover 2 minutes, stir if you want.

Add chicken on top, and pour ONE cup of water over the
tops of the chicken. Cover. Cook 5 minutes on high.

Add remainder of water, cover, continue heating till
it starts to boil, then turn heat down and simmer
covered 30 minutes. Skim off foam occasionally.
Remove chicken, debone, and cut into bite sized
pieces. Strain soup, avoid getting the sediment at the
bottom. (What you do with the leftover veggies after
making a stock is up to you. I think they end up in
Minnesotan hot dishes….)

Take 4 cups of the stock, heat until it begins to
boil, turn down the heat till it is just simmering.
Add galanga, lemongrass, Kaffir lime leaves (bash them
a bit to break the fibers–it allows them to release
more flavor). Add mushrooms, chicken, (shrimp if you
must). Stir in the fish sauce, chili paste. Cover,
cook for another 5 minutes. Serve.

Add lemon juice (just have slices of lemon or lime
that you can squeeze) cilantro, and thinly sliced
jalepenos or other hot peppers at the table. Fresh
liquorice basil also adds a nice touch.

Comments/Modifications: ÿÿÿÿÿÿÿÿWe
cheated and used Swansons reduced salt chicken stock
for the water in the beginning because we used
boneless skinless chicken. Can’t tell if it hurt or
helped.

Also had 4 shiitake mushrooms which had been soaking
for several days, so they were cut up, and the soaking
juice was added along with the chicken and mushrooms.
About one cup of this. Big win. Yum.

Source: “Smart Cooking” by Somebody (I forget) Kerr

From: hiroki@limerick.cbs.umn.edu (Hiroki Morizono)

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Popularity: 4% [?]