Bailey’s

Recipe By : JUDY ZEGKE
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 T. instant espresso powder
2 tsp. choc. syrup
2 tsp. vanilla
1 1/2 c. Irish whiskey
1/2 c. water
1 c. whipping cream
2 14 oz. cans Eagle brand milk.

Mix all ingridients in blender.

This tastes best if you let it age for a week. But you’d better hide it!!!
It is great.

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Popularity: 2% [?]

Title: Boston Creme Cake
Categories: Cakes, Desserts
Yield: 1 cake

3/4 c C and H Granulated Sugar
1/4 c Shortening
1 Egg
1 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1/2 ts Vanilla
2 c Prepared vanilla pudding
– (package, frozen, or
— homemade)

——————————CHOCOLATE GLAZE——————————
1/4 c Chocolate pieces
1 tb Butter or margarine
1/2 c C and H Powdered Sugar
— (unsifted)
1 1/2 tb Milk

Cream together sugar and shortening until light and fluffy. Beat in egg.
Combine flour, baking powder and salt and add alternately with milk and
vanilla to creamed mixture. Pour into greased and floured 9-inch round
cake pan. Bake in 350 F degree oven 25 minutes. Remove from pan and cool
on rack. When cold, cut cake into two layers. Spread bottom layer with
pudding. Top with second layer. Pour Chocolate Glaze over top allowing
some drizzle down sides.

Chocolate Glaze: Melt 1/4 cup chocolate pieces with one tablespoon butter
or margarine. Remove from heat and stir in 1/2 cup unsifted C and H
Powdered Sugar alternately with 1 1/2 tablespoons milk. Makes 6 to 8
servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 3% [?]

BULGHUR NEAT BALLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked bulghur wheat*
12 oz Soft tofu
1/2 c Whole-grain bread crumbs
1/2 ts Salt
1 t Soy sauce

*Brown rice can be substituted for the bulghur.

Preheat oven to 350 degrees.

Combine all ingredients and form into 1 1/2-inch
balls. Bake on a cookie sheet sprayed with vegetable
spray for 10 minutes on each side.

Makes 15 to 18

Adapted from a recipe in the original _Laurel’s
Kitchen_ by Laurel Robertson, Carol Flinders and
Bronwen Godfrey.

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Popularity: 4% [?]

Irish Potato Pie

Recipe By : Catherine S. Minot (Bill Roess’ Girlfriend)
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs
1/2 cup green onions — chopped
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces Swiss cheese — grated
3 cups cooked potatoes — peeled and diced
4 ounces ham — diced
1/2 cup green bell pepper — chopped
1/2 cup half and half

Preheat oven to 350 degrees F. Generously butter 9-inch pie dish. Whisk
eggs, onions, salt and pepper in large bowl. Add potatoes, cheese, ham, bell
pepper and half and half. Stir to blend. Pour into prepared dish. Bake until
set, about 1 hour 20 minutes. Cut into wedges.

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Popularity: 4% [?]

Title: Peach Cobbler With Cheddar Biscuits
Categories: Fruits, Desserts
Yield: 6 servings

1 qt Peaches; Sliced
1 tb Lemon Juice
3/4 c Sugar
1 ts Almond Extract
1 tb Cornstarch
1 1/2 tb Butter
1/4 ts Salt

—————————CHEDDAR BISCUITS—————————

1 c Biscuit Mix; Bisquick
1/2 tb Butter; Melted
1/2 c Cheddar; Md, Grated
1/3 c Milk

Preheat the oven to 400 degree F. Place the peaches in a greased
baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the
peaches. Sprinkle the lemon juice, almond extract over the peach mixture.
Place the baking pan in the preheated oven and bake for 15 minutes.
Meanwhile, make the biscuits by combining all of the ingredients, stirring
well. Remove the baking pan and drop the dough onto the hot peach mixture
and bake for an additional 20 minutes or until the biscuits are done. Serve
warm with whipped topping or ice cream.

Popularity: 3% [?]

Title: CRUNCHY VEGETABLE SALAD
Categories: Salads, Vegetables
Yield: 1 servings

2 c Cauliflowerets
2 c Broccoli florets
2 Carrots, thinly sliced
1 sm Zucchini, sliced
1 sm Red onion, sliced
1 To 1-1/2 cups Italian salad
-dressing

Combine vegetables in a large mixing bowl. Pour salad
dressing over and toss to coat evenly. Refrigerate
until serving time.

Yield: 4-6 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Popularity: 11% [?]

HARD CANDY

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. sugar
1 c. water
3/4 c. light corn syrup
Food coloring
1/2 tsp. oil of cinnamon or
peppermint or lemon or orange or
1/4 tsp. oil of cloves
Confectioners’ sugar

Combine sugar, water and corn syrup in heavy 2 quart saucepan.
Cook, stirring constantly until sugar is dissolved; then lower heat
and cook without stirring to 300 degrees. If sugar crystals form on
sides of pan, wipe off. Remove form heat, add coloring and oil
flavoring. Set one pan of candy over a saucepan containing hot
water. As soon as the other pan is cool enough to touch, cut it
with scissors into strips 1 inch wide, then snip into pieces. Work
quickly. Drop pieces onto buttered baking sheet. If candy cools
too quickly, set over pan of hot water to soften it. When cool,
sprinkle with confectioners’ sugar. Store in airtight container.
If using sucker molds, after filling molds, tap to release air
bubbles. Twist sticks in molds to secure them.

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Popularity: 5% [?]

EASY LOW-FAT CHILI

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetarian Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
1/4 c Green pepper — chopped
4 c — water; divided
1 cn Great Northern beans — rinsed
-and drained (15 oz)
1 cn Navy beans — rinsed and
-drained (15 oz)
1 cn Salt-free tomato sauce
-(6 oz)
1 cn Low-salt diced tomatoes
-undrained (14.5 oz)
2 ts Chili powder, or to taste
1 t Salt (optional)
1/2 ts Pepper

In a large saucepan, cook the onion and green pepper
in 1/2 cup water until tender. Add beans, tomato paste
and tomatoes. Stir in chili powder, salt if desired,
pepper and remaining water; bring to a boil. Reduce
heat; cover and simmer for 20 minutes.

/Collector’s Edition/MM by DEEANNE

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Popularity: 5% [?]

Title: Stir-Fried Bean Sprouts and Mushrooms
Categories: Main dish, Vegetables, Chinese
Yield: 4 servings

250 g Bean sprouts
10 Dried mushrooms
4 Green shallots
2 T Oil
1 Garlic
1 T Oyster sauce
2 ts Light Soy Sauce
2 ts Dry sherry
2 ts Cornflour
1/4 c Water

Soak mushrooms in boiling water 20 minutes; drain. Remove and discard
stems, chop caps finely. Wash and drain bean sprouts, slice shallots
diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry
1 minute. Add bean sprouts, toss through, add sauces, sherry and blended
cornflour and water. Stir-fry until mixture boils and thickens.

Compiled by Imran C.

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Popularity: 3% [?]

Title: Pear-Apple Jam
Categories: Jam/jelly, Canning, Preserves
Yield: 7 half-pints

2 c Finely chopped pears
-(peeled cored)
1 c Finely chopped apples
-(peeled cored)
6 1/2 c Sugar
1/4 ts Ground cinnamon
1/3 c Bottled lemon juice
6 oz Liquid pectin

Yield: About 7 to 8 half-pints

Procedure: Crush apples and pears in a large saucepan and stir in
cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to
a boil over high heat, stirring constantly. Immediately stir in pectin.
Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, quickly skim off foam, and fill sterile
jars leaving 1/4-inch headspace.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Pear-Apple Jam in a boiling water
canner.

Style of Pack: Hot. Jar Size: Half-Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 3% [?]