Title: SPICY SOUTHWESTERN MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————–BEEF, POULTRY, PORK, LAMB—————–
1 c Bloody mary mix
Juice of 1/2 lemon
1 tb Prepared horseradish
1 tb Dijon mustard
2 tb Mild canned green chiles
-finely chopped
1/2 ts Freshly ground pepper

Combine all ingredients in a bowl. Makes about 1-1/3
cups

—–

Popularity: 11% [?]

Title: SQUAMISH BARS (CANADIAN)
Categories: Candies, Desserts
Yield: 1 servings

1 c Peanut butter
1/2 c Brown sugar;packed
1/2 c Corn syrup
1 c Crisp rice cereal
1 c Cornflakes

———————————-FILLING———————————-
2 c Icing sugar
1/4 c Butter;softened
2 tb Light cream
1 1/2 ts Vanilla

———————————-TOPPING———————————-
3 oz Chocolate; bittersweet or
-semisweet
1 tb Butter

In large saucepan over low heat, beat peanut butter, sugar and corn
syrup until blended and sugar has dissolved. Remove from heat, stir
in rice cereal and cornflakes. Press into lightly greased (" square
cake pan; let cool. Filling: In bowl, beat icing sugar and butter;
beat in cream and vanilla. Spread over cereal base, chill for 30
minutes. Topping: In double boiler, over hot water, melt chocolate
and butter, let cool. spread evenly over filling, chill for 20
minutes. Cut into squares. (Can be refrigerated for up to 1 week or
frozen up to 1 month. Let soften slightly before serving.) MAKES: 36
SQUARES

—–

Popularity: 4% [?]

PAUL PRUDHOMME’S BLACK MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Ethnic
Cajun Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c -hot water
1/2 c Molasses
1/4 c Milk
2 c Whole wheat flour
1 c All-purpose flour
3/4 c Sugar
2 tb Baking powder
1 t Baking soda
1 t Salt
1 1/2 c Coarsely chopped pecans,
-dry roasted

In a medium-size bowl combine the hot water and
molasses, stirring until well blended. In a large bowl
sift together the flours, sugar, baking powder, baking
soda and salt. With a rubber spatula, fold the liquid
mixture and the pecans into the dry ingredients just
until flour is thoroughly incorporated; do not over
mix. Spoon into 12 greased muffin cups. Bake at 300
degrees F until down, 45 minutes to 1 hour. Serve hot.

Nutritional info per serving: 280 cal; 5g pro, 45g
carb, 10g fat (30%), 3.7g fiber, .7mg chol, 499mg
sodium Exchanges: 2.9 bread, 1.8 fat

Source: K-Paul’s Restaurant, New Orleans, La Cook’s
Corner, Miami Herald, 12/28/95

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Popularity: 2% [?]

ZUCCHINI MOCK CRAB CAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Bread, whole wheat — crumbled
1 t Baking powder
1 t Seafood seasoning, such as
-Old Bay
1 tb Mayonnaise, eggless, + 1 tsp
1/4 c Tofu, soft
2 c Zucchini — unpeeled, finely
-shredded

Blend the tofu with a hand mixer until creamy. In a
large bowl, combine all ingredients except zucchini.
Mix well.

Place zucchini in a large strainer. Press out as much
liquid as possible. Add zucchini to bread mixture. Mix
with a fork for several minutes, until mixture is well
combined and holds together.

Preheat a nonstick griddle or skillet over medium
heat. Oil it lightly or spray with a nonstick cooking
spray.

Divide zucchini mixture evenly into 8 portions and
shape each portion into a patty. Place on prepared
griddle and cook, turning several times, until patties
are lightly browned on both sides.

Serve hot. Leftovers are good hot or cold.

From the files of DEEANNE

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Popularity: 16% [?]

TOO SIMPLE CREAM OF CHICKEN NOODLE SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Chicken Breasts [bone in
skin on}
2 lg Chicken Thighs [bone in
skin on]
1 pk Green beans {frozen]
1 pk Carrots [frozen]
1 pk Corn [frozen]
5 md Potatoes (thin skinned or
Peeled) [/“ cubed]
2 tb Minced onion
1/4 c Chicken bouillon (or 6
Crushed cubes)
1 lb (1 box) macaroni (or equiv-
-alent amount of pasta)
6 tb Butter
1/3 c Flour
1 1/2 c Milk
1/2 tb Bell’s Seasoning
1/4 ts Sage [ground]
1/4 ts Thyme [ground]

1) In a dutch oven, boil the chicken `til it is ready to fall of the bones;
then remove from the broth and set aside…
2) Add the macaroni (or the pasta) and all of the veggies to the broth and
cook `til tender..
3) Remove the skin, bone the chicken and slice/dice the meat to /” to /“
pieces as desired and add to the broth…
4) Add the bouillon a little at a time `til the desired flavor is achieved,
being sure to mix well, sampling as required…
5) In a small bowl, melt the butter, then whisk in the flour to form a
paste, slowly whisk in the milk `til smooth and creamy, then add to the
soup stirring `til well blended…
6) Add the ”Bell’s Seasoning" and the remaining spices and simmer for 20
min.; Cool to desired temp. and serve…

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Popularity: 2% [?]

Title: Tropical Chicken Salad
Categories: Chicken
Yield: 6 servings

2 c chicken, white meat, *
2 apples, peeled and diced
1 c pineapple chunks
1/3 c chopped almonds
1/2 c shredded coconut
1/4 c white raisins (opt.)
3 tb chopped chutney
2 ts curry powder
3/4 c mayonnaise

* Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise.
Combine all other ingredients in a separate bowl. Stir curry,
chutney, and mayonaisse mixture into the chicken mixture.
Serve on watercress or lettuce leaves, with slices of avocado.

—–

Popularity: 7% [?]

SNAPPY BEAN BAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Broccoli flowerets — in bite-
-size pieces
3 oz Snap beans — cut into bite-
-size pieces
3 oz Tofu — cut into 1/2-inch
-cubes
3 oz Lima beans — cooked
1 1/2 oz Brazil nuts — chopped
2 tb Soy oil
1 t Mustard
2 ts Fresh chives — minced
1 t Fresh parsley — chopped
1/2 ts Tarragon
1/2 ts Salt

Preheat oven to 350 degrees. Lightly grease 4 x 8
baking pan with soy oil. Combine all ingredients and
bake for 20 minutes with a cover.

From DEEANNE’s recipe files

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Popularity: 2% [?]

Title: Chocolate Arabians
Categories: Cookies
Yield: 1 servings

1/4 lb Unsalted butter
1/2 c Semi-sweet chocolate chips
-(3 oz.)
2 lg Eggs
1 ts Coffee liqueur
1/2 c All-purpose flour
3/4 c Sugar
1 ts Instant espresso powder (or
-instant coffee
1/2 c Pecans (2 oz.)
24 lg Pecan halves

Recipe by: dianna@mips.com (Dianna Vosburg – Consultant)
In a medium saucepan, bring 2 inches of water to a simmer and remove from
heat. Cut butter into 1-inch pieces and put into a heatproof bowl with the
chocolate. Set the bowl over the hot water and stir until smooth. Cool
slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar,
and
espresso. Chop and stir 1/2 C. of the pecans into the batter.

Adjust oven rack to middle position and heat oven to 350 degrees F. Line
two mini-muffin tins (each with 12 cups) with paper muffin cups. Spoon
batter into cups, filling them three-quarters full and placing a pecan
half
in the center of each cup of batter. Bake until batter is set and a
toothpick inserted into the centers comes out clean, about 20 minutes.

Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack.
(can store in an airtight container for three days or freeze up to 1
month.)

May be served in the paper cups, or removed from papers before serving.

—–

Popularity: 15% [?]

Blueberry Buttermilk Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruit Soups, Chilled
Desserts, Cold

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c blueberries — washed
1 1/2 cups water
1/2 c sugar
1/2 tsp grated orange rind
2 tbsp orange juice
2 cups buttermilk
1 Thin orange slices

Set aside a few blueberries for garnish. Combine remaining berries, water,
sugar, orange rind and orange juice in a saucepan. Bring to a boil. Cover
and reduce heat. Simmer 20 minutes. Cool. Press blueberries through a sieve
or puree till smooth in a blender. Stir in buttermilk. Chill until icy cold.
Over each serving float orange slice topped with a few blueberries. Makes 5
or 6 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997

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Popularity: 4% [?]

Title: Frozen lady heath dessert **
Categories: Desserts
Yield: 10 servings

——————————PATTI – VDRJ67A——————————
18 To 24 ladyfingers; split
1 tb Instant coffee
1 tb Water; boiling
5 1.4oz Heath Bars; frozen
1 qt Vanilla ice cream; softened
1 c Whipping cream
2 tb Cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to
fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to
smash. Combine with coffee and softened ice cream. Spoon mixture into pan
and freeze until firm. Whip cream with cream de cacao until stiff. Spread
over frozen ice cream mixture. Crush remaining candy bar and sprinkle over
whipped cream layer. Cover with foil and freeze until firm. Cut into wedges
to serve.

—–

Popularity: 3% [?]