Title: 462365 Diabetic Fudge
Categories: Low-cal, Chocolate, Desserts
Yield: 8 servings

1 Stick oleo
2 oz Chocolate
1 tb Liquid sweetener plus 1/2
-tsp. vanilla
1 (8 oz.) cream cheese,
-softened
1/2 c Nuts, chopped

Melt oleo over low heat. Add chocolate. Melt and add
liquid sweetener plus 1/2 teaspoon vanilla. Remove
from heat and put into a blender for a short spin.
Remove from blender and add softened cream cheese. Now
add nuts. Put into a buttered pan and place in
refrigerator. Will keep one week in refrigerator.

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Popularity: 4% [?]

PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables)

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

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

1 1/2 lb Bangus (milkfish) or
-white fish, dressed
1/2 c Vinegar
1/4 c Water
1 1/2 ts Salt
1/2 inch ginger, crushed
2 Pieces hot banana peppers
1/2 c Ampalaya (bitter melon)
1/2 c Eggplant, sliced

1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated
skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook
evenly.

2. Transfer to a covered dish and store in the refrigerator to “age” for 2
days.

3. Reheat over moderate heat just until heated enough before serving.

4. Add ampalaya and eggplant during the last five minutes of cooking.

Preparation time: 10 minutes Aging time: 1-2 days Serves: 4

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

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Popularity: 3% [?]

MANGO CHUTNEY ST. KITTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Hard green unripe mangoes
8 oz Golden raisins (1 cup)
-finely chopped
4 oz Cashew nuts
-coarsely chopped
2 oz Fresh ginger
-finely chopped
2 Fresh hot red peppers
-pref Scotch Bonnet
-finely chopped
2 c Light brown sugar
2 c Malt vinegar
Salt to taste

Peel mangoes and cut into 1 inch cubes. Put into a
heavy saucepan with all the other ingredients; mix
thoroughly and simmer, stirring from time to time,
until the mixture has thickened, about half an hour.
Pour into sterilized jars. Use with curries and cold
meats.

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Popularity: 5% [?]

MUD HENS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick mix
4 Eggs, beaten well
1 Box, light brown sugar
2 c Pecans, chopped

Mix all ingredients together and grease and flour
glass pan. Bake at 350 degrees for 30 minutes. Randy
Rigg

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Popularity: 3% [?]

Title: Snickers Pie Part 2 or 2
Categories: Pie, Dessert
Yield: 12 Servings

<<---Part 2, Continued---->>
<<-------Text Only-------->>

Pour fudge mixture into crust. Bake until almost set and tester inserted
into center comes out with moist batter still attached, covering crust with
foil if browning too quickly, about 17 min. Cool on rack 10 min. Arrange
Snickers bar pieces evenly over fudge layer.

FOR CREAM CHEESE LAYER: Using electric mixer, beat cream cheese and sugar
in medium bowl until smooth. Add egg and vanilla and beat just until
smooth. Carefully spread mixture in pie. Bake until cream cheese layer is
set. (ab. 15 min.) Cool pie on rack

Stir milk chocolate and cream in top of double boiler set over simmering
water just until melted and smooth. Remove from heat. Dip spoon into melted
milk chocolate mixture and drizzle chocolate decoratively over top of pie.
Refrigerate until well chilled. (Can be prepared 3 days ahead. Cover
loosely with foil and refrigerate.) Serve cold.

Reposted for you by: Bill Webster

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Popularity: 3% [?]

Title: ORIENTAL RICE
Categories: Chinese, Rice
Yield: 6 servings

2 tb Oil
1 c Coarsely chopped scallions
1 Bag cooked boil-in-bag rice
1 tb Chinese soy sauce
8 oz Can sliced bamboo shoots
-drained
2 c Cooked chopped shrimp, ham
-or chicken or combination
10 oz Pkg frozen green peas
2 ts Butter

In large frying pan or wok, heat oil, Add scallions
and cook over high heat, 30 seconds, stirring until
wilted. Add remaining ingredients, except butter,
cooking and stirring 2 minutes. Remove from heat. Stir
in butter.

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Popularity: 3% [?]

Title: LAMB PASTA E FAGIOLI
Categories: Meats, Italian, Pasta, Main dish
Yield: 8 servings

1/4 c Virgin olive oil; PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk; finely minced
1 sm Carrot; finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-=OR=- Red kidney beans
4 Sprigs fresh oregano
-=OR=- Marjoram, -=OR=-
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni

———————————-GARNISH———————————-
1/2 c Grated Parmesan cheese
-=OR=- Romano cheese
1 sm Onion; finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

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Popularity: 5% [?]

Corn Chowder #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans corn Niblets
2 Cans creamed corn
1 Pt. milk
1/2 Lb. bacon
1 Medium size onion
4 Large potatoes

Mix corn and creamed corn (keep creamed corn cans).
Pour milk into both cans and then mix corn in large pot. Dice
onions and potatoes. Add corn to milk. Cook on low heat until
simmering. Meanwhile, fry bacon, but not too crisp. Put bacon
on paper towel until grease is drained, then add to pot. Cook
until potatoes are done. Great for cold winter days.

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Popularity: 3% [?]

INAGAMI-PAKWEJIGAN (SOFT BREAD)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Native Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Water
2/3 c White corn flour
3/4 ts Salt
Margarine or shortening
Sunflower seeds

Bring the water to a boil. Mix together the flour salt. Pour the
boiling water onto the dry ingredients while stirring. Continue to
stir until the mixture becomes thick uniform.
Serve in a bowl topped with margarine the sunflower seeds.

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Popularity: 7% [?]

Title: WHITE CLAM SAUCE
Categories: Sauces, Fish, Appetizers, Microwave
Yield: 4 servings

1/2 c Olive oil
1 To 3 cloves garlic,
-peeled and quartered
16 oz Canned chopped clams,
-undrained
1/4 c Chopped parsley
1 t Dried oregano leaves

1. Place oil and garlic, to taste, in a small, heat-resistant,
non-metallic bowl and heat, uncovered, in Microwave Oven 3
minutes.
2. Remove garlic pieces.
3. Add remaining ingredients and heat, uncovered, in Microwave
Oven 4 minutes or until heated through. Stir occasionally.
4. Serve over spaghetti.

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Popularity: 5% [?]