2 tablespoon butter or margarine
2/3 cup undiluted carnation
1 evaporated milk
1 1/2 cup granulated sugar
1/4 teaspoon salt
2 cup (4 oz) mini marshmallows
2 cup (12-oz package) nestle
toll house premier
white morsels
1/2 cup chopped walnuts
1 1/2 teaspoon maple flavoring
about 50 walnut
halves or pieces
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 13x9-inch baking pan. Place walnut halves in rows, spacing about l/2-inch apart on top of fudge. Press into fudge.
Chill until firm. cut into squares with 1 walnut half per square.
Moon Baubles
1/2 cup margarine or butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
2 1/2 cup publix toasted oats cereal
1/2 cup candy coated chocolate pieces
Preheat oven to 350°F. In large bowl cream margarine and sugar. Add egg and vanilla; beat until fluffy. Stir in flour and baking soda; mix well. Add cereal and chocolate pieces; stir just until blended. Drop by rounded teaspoons onto ungreased cookie sheet 2 inches apart. Bake 10-12 minutes or until lightly browned. Let cool 1 minute before removing from cookie sheet.
Makes 4 dozen.
Recipe From: This was on the box of Publix brand Toasted Oats (their version of Cheerios).
Moo Goo Gai Pan (Stir-Fried Chicken And Mushrooms)
8 tablespoon peanut oil
2 green onions, sliced
1/2 lb fresh mushrooms, sliced
2 whole chicken breasts,
1 boned and sliced.
2 tablespoon soy sauce (more if desired)
1 teaspoon salt
Have all ingredients ready before beginning. Heat 2 tbs. oil in a large frying pan or wok. When oil is very hot, stir-fry the onions and mushrooms for 3 min. Remove to a bowl, and add 6 tbs. more oil to pan. Stir-fry chicken until no longer pink, abt. 5 min. Return the mushrooms and onions to the skillet, and add soy sauce and salt to taste. Remove to a plate and serve immediately. NOTE: the chicken pieces may be marinated for 15 to 30 min. before frying in a mixture of 1 egg white, tsp. cornstarch, 2 tsp. dry sherry, and salt and pepper to taste. This tenderizes the chicken and adds flavor. Sliced water chestnuts and snowpeas may be stir fried with the mushrooms.
Moravian Mints
3 cup powdered sugar
1 cup water, boiling
12 drop peppermint oil
*or
12 drop wintergreen oil
Boil sugar and water until when dropped in cold water it forms a soft ball. Add the mint oil, remove from stove and beat until it thickens. Then drop from spoon forming into small thin patties or ovals on buttered or oiled paper.
If wintergreen is used, color with red or green junket or food coloring, if you wish.
Recipe From: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Apricot Bread
1 egg
1 cup sugar
2 tablespoon butter, melted
2 cup flour
1/4 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup water
1/2 cup orange juice
1 cup floured cut up dried apricots
1/2 cup chopped nuts
Beat together egg, sugar, butter. Mix in to mixture flour, baking soda, baking powder, salt, alternating with water, and orange juice. Stir in apricots and nuts. Place in greased pan. Bake in an oven at 350°F for 1 hour.
Recipe From: Ya Got It By Lisa Lepsy.
Moroccan Fish
6 cloves garlic, peeled
1 heaping tsp salt
1 1/2 teaspoon paprika
1 1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 cup packed finely chopped cilantro
1 lemon, juiced
1 1/2 lb red snapper fillets, or use cod, orange roughy or other white fish
Pound the garlic with the salt and spices in a mortar. Add the cilantro and lemon juice and stir until the mixture is well-blended.
Cover the pieces of fish with the marinade and let stand for about an hour. Bake fish, uncovered, in a 400°F oven for about 10 minutes per 1-inch of thickness, or until fish flakes.
Moroccan Roasted Vegetable Stew
olive oil, a little
2 medium onions, cut in 1 inch chunks
1/2 lb baby carrots
1 tablespoon cumin seed
1 tablespoon mustard seed
salt, to taste
1 medium garlic bulb
2 1/2 lb tomatoes, not too ripe (about 6 large)
4 large red bell pepper, or yellow
1 cinnamon stick
1 1/2 cup cooked chickpeas (or 15-oz canned rinsed)
3 tablespoon fresh lemon juice possibly more
freshly ground black pepper to taste
minced fresh parsley optional
lemon wedges, optional
Preheat the oven to 375°F/190°C degrees.
Line 2 large baking trays with foil and brush them with olive oil. Scatter the onions and carrots onto one tray, drizzle with oil and sprinkle with cumin, mustard seeds and a little salt. Place the garlic in a corner of the tray.
Core the tomatoes and arrange them on the second tray with the bell peppers.
Place the first tray on the lower rack of the oven, and the second tray on the upper rack. Bake the onions and carrots for 30 to 35 minutes, stirring a few times, until the carrots are just tender. Remove the tray from the oven; set aside to cool.
Bake the tomatoes and peppers for about 45 minutes, turning the peppers with tongs every 10 minutes or so, so they blister evenly. Transfer peppers and tomatoes to a large, heatproof glass bowl; add the cinnamon stick. Cover with foil and let stand for about 30 minutes.
Carefully lift out the peppers, leaving as much of their liquid in the bowl as possible. Skin and devein the peppers, then cut into strips and return to the bowl.
Remove the tomatoes and pull off and discard the skins. Chop the pulp and return it to the bowl. Discard the cinnamon stick.
When the garlic is cool enough to handle, separate into cloves and squeeze the pulp into the bowl of peppers and tomatoes. Scrape in the onions and carrots (including all the cumin and mustard seeds); stir in the chickpeas and lemon juice. Taste, then adjust the salt and lemon juice. Grind in some black pepper. Mix well.
Cover the bowl and heat the stew in a 350 degrees oven for about 30 minutes. Or microwave for 5 to 10 minutes.
Serve hot, over or next to couscous. Garnish with minced parsley and wedges of lemon, if desired.
Serves 6. Per Serving: 170 cals, 2.8 g fat, 13.5% without oil.
Serve with rice, top with chopped pistacios. Spinach and onion salad. Buffet: Almond Stuffed Olives and Dates; Moroccan Roasted Vegetable Stew, Couscous with Touches of Orange, Dill, and Pistachio, Pineapple Pomegranita.
Recipe From: Vegetable Heaven by Mollie Katzen.
Coca Cola Steak
3 lb round steak
2 tablespoon chopped onion
butter
2 teaspoon chopped onions
1 prepared mustard
2 can coca cola
hot cooked rice
Cut round steak in serving size pieces and sauté in butter. Add about 2 teaspoons chopped onions. When meat is white, remove from pan and coat both sides with prepared mustard. Replace in pan. Add 2 cans Coca Cola and simmer until meat is tender. Serve with rice!
Blueberry Muffins
2 1/2 cup unbleached flour
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter
1 cup plain yogurt, at room temperature
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 1/2 cup blueberries
Preheat oven to 400°F.
Generously grease muffin pans, or use paper liners.
In a large bowl mix flour, sugar, baking powder and baking soda. Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs.
In a small bowl, stir yogurt until creamy. Blend in eggs and vanilla extract. Pour all at once into flour mixture and stir until flour mixture moistened. Do not over stir. Gently fold in blueberries.
Fill prepared muffin cups 2/3 full. If desired, sprinkle the tops of the muffins with a bit of additional sugar. Bake for 15-20 minutes, or until golden brown. Remove from pans immediately. Serve warm.
Bell Peppers, Mushroom And Chicken Fajitas
2 quart red, green, and yellow peppers
8 onion, red, thinly sliced
24 teaspoon vegetable oil
32 cup mushrooms, sliced
8 lb chicken breasts, cut in strips
1 1/3 tablespoon chilli and cumin
64 tortillas heated
cheese, grated
Sauté peppers and onion in 1 tsp of the oil 3 minutes. Add Mushrooms; cook 5 mintues, stiring; set aside. Add remaining oil. Dust chicken with seasonings; sauté stirring 6 minutes, or until no longer pink. Toss with vegetables. Place in centre of tortillas; roll up. Spinkle with cheese.
Adjust measurements as needed with this recipe.
Mushroom Chocolate Cookies
1/2 cup butter or margarine
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 squares unsweetened chocolate, melted (1 oz)
2 cup all purpose flour
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup dairy sour cream
1/2 cup fine macaroon crumbs
1/2 cup chopped and drained maraschino cherries
1 cup coarsely chopped fresh mushrooms
Cream butter and sugar until fluffy. Add egg, vanilla and almond extract and beat thoroughly. Stir in chocolate. Sift flour, soda and salt, and add to creamed mixture alternately with the sour cream. Mix well and add remaining ingredients. Drop from teaspoon at least 2 inches apart on a greased cookie sheet. Bake in moderate oven 350°F for 12 minutes or until done. Remove from pan and cool. They will stay beautifully moist and tender for days.
Notes: Ok, now, before you all say Yuck!, give these cookies a chance. They have a nice light, moist consistency and are actually very good.
Also, some don't care much for candied fruits in their baking, you can omit the cherries, I thought the cookies were great, and so did those who tried them. I was careful, though, not to tell them mushrooms were the secret ingredient.
Recipe From: Fresh Mushroom Cookbook by Sybil Henderson.
Mustard And Sage Grilled Chicken
1/4 cup minced fresh chives
1/4 cup chopped fresh thyme
1/4 cup sage pesto
1/4 cup dijon mustard
1/4 cup fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
4 skinned chicken breast halves, (6-ounce)
vegetable cooking spray
sage sprigs, (optional)
Combine the first 7 ingredients in a bowl, and stir well.
Place the chicken in a shallow dish; spread 1/2 cup pesto mixture over both sides of chicken. Cover and marinate in refrigerator for 1 to 4 hours.
Prepare grill. Place chicken breast halves, bone side up, on grill rack coated with cooking spray, and grill for 40 minutes or until the chicken is done, turning occasionally and basting with the remaining 1/4 cup of pesto mixture. Yield: 4 servings.
Per serving: 158 Calories; 4g Fat (20% calories from fat); 27g Protein; 4g Carbohydrate; 65mg Cholesterol; 262mg Sodium
Serving Ideas : Garnish with sage sprigs, if desired.
Recipe From: Cooking Light, Sept. 1995, page 107
Buttermilk Pecan Chicken
3 1/2 lb chicken pieces
1 egg; slightly beaten
1 cup buttermilk
1/2 cup flour
1/2 cup pecans, chopped medium fine
2 teaspoon sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, melted
Rinse chicken pieces. Mix egg and buttermilk. Line a roasting pan with foil. Mix flour, pecans, sesame seeds, paprika, salt and pepper. Dip chicken pieces in buttermilk mixture, then in flour mix. Arrange in prepared pan. Drizzle with melted butter. Bake at 350°F for 1 hour or until tender and golden brown. Remove to hot platter. Garnish with parsley.
Pressure Cooker Pot Roast
1 pot roast
1/2 cup onion, chopped
3 tablespoon oil
1 teaspoon salt
1 cup tomato juice
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup celery
1 cup water
1/2 teaspoon worcestershire sauce
Brown meat in oil. Add onion, tomato juice, salt, pepper and garlic powder. Stir and pressure cook for 15 minutes per pound. Add 1/2 tsp salt, worcestershire saue and water. Pressure cook 15 minutes. Thicken sauce and serve.
Sausage With Sweet Potatoes And Apples
1/2 lb sausage
1/2 teaspoon salt
1 tablespoon flour
2 tablespoon sugar
1/2 cup cold water
2 medium sweet potatoes
3 medium size apples
1 tablespoon sausage drippings
Preheat oven to 375°F. Cut sausage into 1/2-inch pieces or form bulk sausage into small balls. Fry until well done. Pare and slice potatoes and apples. Mix salt, flour and sugar together and blend with cold water. Arrange layers of potatoes, apples and sausage in baking dish, pour flour mixture over each layer. Put apples and sausage on top. Add drippings. Cover; bake until apples and potatoes are tender, about 45 minutes.
Rabbit With Bacon And Sour Cream
1 young rabbit
1/2 cup flour
1 teaspoon salt
1 1/2 teaspoon dry mustard
1 teaspoon thyme
1/2 teaspoon freshly ground pepper
5 or 6 rather thick slices
bacon
1/2 cup chicken or beef stock
1 cup sour cream
2 tablespoon chopped parsley
1 teaspoon salt
Cut the rabbit in serving pieces. Shake the pieces well in a plastic bag with the seasoned flour. Sauté the bacon until just crisp. Remove and keep it warm wrapped in absorbent paper. Heat the bacon fat and brown the rabbit pieces in the fat on both sides. Reduce the heat and add the stock. Cover the pan and simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter and skim off all but 2 tablespoons of fat from the pan. Add the sour cream, chopped parsley, and salt. Stir over med heat till well mixed and heated through, but do not let it boil. Spoon the sauce around the rabbit and serve with mashed potatoes.
Shrimp With Corn In Spicy Wine Sauce
1 lb large shrimp, peeled and deveined, shells
reserved
2 tablespoon vodka
1 lalrge egg white, lightly beaten
3 tablespoon corn oil
5 garlic oils, minced
1 tablespoon soaked, minced dried shrimp (optional)
1/4 cup sake
3 large plum tomatoes, peeled and finely chopped
1 1/2 cup chicken or shrimp stock
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground white pepper
1 teaspoon cornstarch, mixed with 1 tsp water
1/2 cup fresh corn kernels, preferably white (or use
thawed frozen corn)
1/4 cup finely chopped red bel l pepper
1 large jalapeno chili, minced
1 tablespoon peeled, grated fresh ginger root
3 scallions, finely chopped
Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 min.
Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and dried shrimp, if using, and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake, and half of the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 min. Add the stock, salt, white pepper and the cornstarch mixture, bring to a boil and cook, stirring occasionally, for 20 min., or until the liquid is reduced by half. Strain through a fine sieve; set aside.
Heat the remaining 2 tablespoons oil in a large skillet until hot but not smoking. Add the shrimp and marinade, and stir-fry until half-cooked, about 1 to 2 min. Remove the shrimp with a slotted spoon; set aside. Add remaining tomatoes, corn, red bell pepper, jalapeno and ginger to the skillet. Cook, stirring occasionally, for 2 min. Return shrimp and reserved sauce to the skillet. Stir-fry over medium heat until ingredients are heated through and shrimp are cooked, about 3 min. Add chopped scallions, toss and serve immediately.
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