Betsy (9:10:10 pm) :
This looks good. You could probably use non dairy whipped topping for the
heavy cream

From: robert.foster@nashville.com
Newsgroups: rec.food.recipes

Title: Strawberry Mousse
Categories: Fruits, Desserts
Yield: 8 servings

1 qt Strawberries, washed, hulled
3/4 c Sugar
1/2 c White Wine
1/2 c Cold water
1/2 c Boiling water
2 c Heavy cream, whipped
2 x Envelopes unflavored Gelatin

Reserve several berries for garnish. Press remaining berries through
a fine sieve [I used a blender]. Add sugar and wine; stir well;
chill. Soften gelatin in cold water. Add boiling water; stir to
dissolve; cool. Combine gelatin and strawberry mixture; beat until
fluffy and slightly thickened. Fold in whipped cream. Pour into
non-stick 2 qt mold (or very lightly oil one.) Chill at least 3
hours. Yield 8 servings.

----------------------------------------------------------------------------
Betsy (9:12:54 pm) : From: EBWATERS

PINA COLADA CAKE

1 pkg. white cake mix
1 pkg. coconut cream instant pudding
4 eggs
1/2 c. water
1/3 c. light or dark rum
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at
medium speed on electric mixer. Pour into 2 greased and floured 9" layer
pans. Bake at 350 degrees for 25-30 minutes or until top springs back when
touched. Cool in pans 15 minutes, then remove and cool on racks.
Fill and frost with Pina Colada Frosting (recipe follows); sprinkle with
coconut. Refrigerate any leftover cake.

PINA COLADA FROSTING: In a medium bowl, combine one 8-oz. can of crushed
pineapple and its juice, one 4-serving size package of coconut cream instant
pudding, and 1/3 c. light or dark rum. Beat until blended, then fold in a
thawed 7-9 oz. container of frozen whipped topping.

--- Makes 1 cake, or 10 servings

----------------------------------------------------------------------------
Betsy (9:15:02 pm) :
Date: Thu, 15 Sep 1994 13:16:25 -0700
From: Lori Varela lvarela@INSPIRE.OSPI.WEDNET.EDU

The following are recipes that I tried this last weekend. I got them out
of Women's Day Light Meals. Hope you can enjoy them also. There are
other recipes in the magazine that I plan to try. I will post the ones
that seem to have worked out well if you all want them.

Chicken with Orange Pesto

1/2 cup fresh basil leaves
2 Tbl grated orange peel
2 garlic cloves
2 tsp olive oil
3 Tbl orange juice
1 Tbl Dijon mustard
salt
ground pepper
6 chicken breast halves, with skin and bone (about 3 pounds)

Preheat Broiler

In food processor, combine basil, orange peel, and garlic. Cover and
process until finely chopped (I did this in my little chopper). Add
olive oil, orange juice, mustard, and salt and pepper to taste; process a
few seconds or until a paste is formed. Lightly spread equal portions
of basil mixture under skin and on bone side of each chicken breast.

Place chicken, skin-side dwon, on broiler pan. Broil chicken 4 inches
from heat source 10 minutes. Turn chicken over and broil 10 to 12
minutes longer or until chicken is cooked through. (if chicken begins to
brown too quickly, cover area with aluminum foil). To serve remove skin.

Per serving: About 165 cal, 27g pro, 2g car, 5g fat, 24% cal from fat, 73
mg chol, 98 mg sod.

I love basil, so probably used more than the recipe suggested. The paste
was green which turned off my kids at first, but the rule in our house is
they have to try at least one bite, which they did and they loved it.

I served this with white rice and tossed green salad (with fresh tomatoes
out of my garden).

Enjoy.

Lori Varela

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Kate (9:17:25 pm) : FRUIT AND YOGURT COFFEE CAKE

3/4 cup butter
1 1/2 cups sugar
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp yogurt
1 1/2 cups fruit (berries or cut up pieces)

streusel mixture:
1 cup walnuts
1/2 cup sugar
1 tsp cinnamon

Cream together butter and sugar; add eggs (one at a time) and vanilla. Mix
well. In a
separate bowl, whisk together flour,
baking powder and baking soda, then add to wet mixture one cup at a time.
Add yogurt
and fruit. In food processor, using
metal blade, mix walnuts, sugar, and cinnamon. Pour one-half of batter into
well greased
9x13 pan (or bundt pan), sprinkle
with one-half of streusel mixture. Repeat. Bake at 325 degrees for 35
minutes.

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Kate (9:18:14 pm) : YOGURT POPS

1 c. low-fat yogurt
3/4 c. frozen fruit juice or pureed fruit (maybe baby food)
3/4 c. low fat milk.
Mix all and pour into pop trays and freeze for 2-3 hours

----------------------------------------------------------------------------
Betsy (9:18:56 pm) :
Those look good Kate!

Date: Thu, 14 Jul 1994 11:36:50 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET

From July/August 1994 Cooking Light Magazine

GRILLED HONEY CHICKEN WITH CHERRY SAUCE

1/3 cup Burgundy or other dry red wine
3 tbsp brown sugar
2 tbsp red wine vinegar
2 tbsp unsweetened orange juice
1/4 tsp grated orange rind

2.25 cups pitted quartered sweet cherries (about 1 pound)
2 tsp corn starch
2 tsp water
2 tbsp honey
2 tbsp lemon juice

6 chicken leg quarters (I'd use breasts)
1/2 tsp salt
1/4 tsp pepper
Vegetable cooking spray

Combine first 5 ingredients in a medium saucepan; stir well. Bring to a
boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add
cherries; and cook 10 minutes, stirring occasionally.
Combine cornstarch and water; stir well, and add to cherry mixture. Bring
to a boil over medium heat, and cook 1 minute or until slightly thickened,
stirring constantly. Pour into a bowl; set aside and keep warm.
Combine honey and lemon juice; stir well, and set aside.
Sprinkle chicken with salt and pepper. Coat grill rack with cooking spray
and place on grill over medium hot coals. Place chicken on rack, and cook 25
minutes, turning every 5 minutes. Lightly brush chicken with half of honey
mixture; cook 5 minutes. Turn chicken over; brush with remaining honey
mixture.
Cook 5 minutes or until chicken is done. Serve with cherry sauce. YIELD: 6
servings (serving size: 1 chicken leg quarter and 1/4 cup sauce)

Elizabeth
cccamper@mizzou1.missouri.edu
"Imagination is more important that knowledge" Albert Einstein

----------------------------------------------------------------------------
Velma (9:19:34 pm) : Hi, Everybody

I enjoy pears with ginger, and here is a recipe--it's diabetic, too.

Title: POACHED PEARS IN CINNAMON-GINGER SAUCE
Categories: Desserts, Diabetic
Yield: 6 servings

Stephen Ceideburg
6 Bosc or Anjou pears *
2 Lemons, cut in half
6 c Water
1 1/2 c Granulated sugar
2 Whole cinnamon sticks
8 Quarter-sized slices fresh
-ginger **
1 tb Minced candied ginger ***

*slightly underripe, peeled, halved and cored **
smashed with flat sided knife or cleaver *** available
at Asian markets, gourmet stores and some supermarkets

Rub pear halves with cut lemon to prevent browning and
set aside. Combine water, sugar, cinnamon and ginger
in large non aluminum pan. Heat until boiling. Reduce
heat and simmer, uncovered, 30 for minutes.

Add pears and heat until liquid almost boils. Reduce
heat until liquid is just under a boil and poach pears
until just tender, 12 to 15 minutes. (Knife will
pierce center easily.) Remove pears with slotted spoon
and let cool slightly. Arrange cooked pears on serving
dish or in individual serving bowls.

Remove ginger and cinnamon from poaching liquid and
reheat liquid until boiling. Cook until liquid is
reduced to thick syrup, about 25 minutes. Let cool
slightly. Pour warm syrup over pears. Sprinkle with
candied ginger and serve. You may also serve with
scoops of vanilla or ginger ice cream.

Per serving: 280 calories (1 percent from protein, 98
percent from carbohydrate, 2 percent from fat), 1 gram
protein, 74 grams carbohydrate, 1 gram fat, 0
cholesterol, 8 milligrams sodium.

Exchanges: 11/2 fruit, 1/2 bread.

----------------------------------------------------------------------------
Kate (9:25:03 pm) : BLUEBERRY SURPRISE CAKE
-----surprise-----
1 C. Fresh Blueberries
3 Tbs. sugar
1 Tsp. cinnamon
1/4 Tsp. nutmeg
1 Tsp. lemon juice.
-----cake-----
2 C. white flour
2 tsp. baking powder
1/4 tsp. salt
1 c butter
1 tsp. vanilla extract
1 1/3 c. white sugar
2 eggs
1 c. sour cream
zest of one lemon
-----glaze-----
1 c. confectioners sugar
1 Tbs. lemon juice
few drops boiling water

Surprise: Combine all ingredients, except lemon juice. Drizzle on lemon
juice, let stand.
Cake: Preheat overn to 350. Butter and flour a 9"x3" springform pan. Sift
dry
ingredients together. Cream butter, sugar and vanilla. Add eggs and beat.
Add sour
cream. Add sifted dry ingredients. Add lemon zest. Pour 1/2 batter into pan.
Spoon in
blueberry mixture, keeping 1/2 inch away from edge of pan. Add rest of
batter. Bake for
1 hour and 20-30 minutes.
Glaze: Combine ingerdients and pour on warm cake.

----------------------------------------------------------------------------
Betsy (9:26:21 pm) : From: Ray Taylor ag261@cleveland.freenet.edu
Newgroups: rec.food.recipes

Many thanks to Laurie from Virginia. Laurie sent me a recipe
for cinnamon-pineapple sauce that I made the other day. It
was incredible... even better than the one I had at that
restaurant... and VERY EASY!

Try this:

2 (8 oz) cans crushed pineapple, drained
1/2 c. honey
1 Tbsp. cornstarch
Dash of Cinnamon (to taste)

Combine ingredients in 2 qt. saucepan. Cook over medium high
heat, stirring occasionally, until slightly thickened and
heated through, about 3 - 5 minutes. I used this sauce for
dipping chicken nuggets into.

Thanks again, Laurie!!!

----------------------------------------------------------------------------
Kate (9:28:08 pm) : APPLE CHERRY SAUCE
Flavored with maple and orange, this sauce is terrific with roasted or
grilled meats.

1/3 cup cherry juice blend
2 tablespoons cornstarch
1 cup frozen unsweetened tart cherries, thawed and well drained
3/4 cup maple-flavored syrup
1/2 cup chopped walnuts
1 teaspoon grated orange peel

In a medium saucepan, combine cherry juice blend and cornstarch; mix well.
Cook over
medium heat until thickened. Add cherries, syrup, walnuts and orange peel;
mix well.
Cook, stirring frequently, over low heat until all ingredients are hot.

----------------------------------------------------------------------------
Kate (9:33:43 pm) : CHICKEN SALAD

1 small cantaloupe
1 c. cubed chicken
1/2 c. seedless grapes, halved
1/2 c. sliced celery
2 T. slivered almonds
1/2 c. mayonnaise
1/2 c. sour cream
1 t. soy sauce
1/4 t. salt

Cube melon. Add other ingredients. Mix last 4 ingredients and add to
salad. Chill and serve.

----------------------------------------------------------------------------
Kit-Kat (9:37:30 pm) : I sometimes add raspberries to a peach cobbler--is
tasty!
----------------------------------------------------------------------------
Betsy (9:37:42 pm) : Date: Thu, 19 May 1994 13:41:31 AST
From: Janice Power JPower@PAM.NSAC.NS.CA

Just got the 8th issue of What's Cooking
magazine from Kraft. In it are some really nice recipes. I'll post
one now and maybe later I'll post some more.

Raspberry Swirl Torte

(prep time 20 minutes, chill time 4 hours.)

1 1/4 cups graham crumbs
1/4 cup margarine, melted
1 pkg raspberry jelly powder (jell-O brand)
1 bag (250g) regular marshmallows
1/4 cup milk
2 cups whipped topping (light or regular)
(they used cool whip brand, thawed)
2 cups fresh raspberries (or 1 pkg frozen whole raspberries, thawed
and drained)

Mix crumbs and margarine; press onto bottom of 9in springform
pan. Chill 10 minutes. Dissolve jelly (jell-O) in 1 cup boiling
water; chill until partially set. Melt marshmallows with milk over
low heat; whisk until smooth. Cool slightly. Gently fold topping
into marshmallow mixture. Fold berries into slightly thickened
jelly (jell-O). Spoon 1/2 marshmallow mixture over base, top with
1/2 the jell-O. Repeat marshmallow layer, dollop remaining jell-O;
gently swirl with knife. Chill 4 hours or overnight. Makes 10
servings.
per serving: 261 cals, carbo 45g, protein 3g, fat 9g

It has a little success tip at the bottom: Make sure jelly is
set to same degree of firmness as marshmallow mixture before
layering. Briefly microwave too-firm jelly, stir over ice until
right texture.

----------------------------------------------------------------------------
Kate (9:38:24 pm) : NO BAKE CHERRY CHEESE SQUARES
Fluffy, light and just a hint of lemon.

1-1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided
1/3 cup butter or margarine, melted
1 package (3 ounces) cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 can (21 ounces) cherry filling and topping
1/2 teaspoon almond extract

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted
butter; mix
well. Press crumb mixture firmly into the bottom of a 9 x 9 x 2-inch baking
pan. Let crust
chill while preparing the rest of the ingredients. In a mixing bowl with an
electric mixer,
combine cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla; beat
until
light and fluffy. Fold in whipped topping. Pour into prepared crust. Combine
cherry filling
and almond extract. Pour over cheese filling. Let chill until ready to
serve. ks

----------------------------------------------------------------------------
ArtDC (9:39:29 pm) : Recipe:Raspberry Dream
1 cdup fresh raspberries
3 scoops breyers vanilla ice cream
top with 1/2 cup Chambord raspberry liquer
----------------------------------------------------------------------------
Betsy (9:39:58 pm) :
Yum Art!

Title: Raspberries & Cream Snowflake Pie
Categories: Pies, Holiday, Christmas
Yield: 8 servings

Pillsbury pie crust (15 oz)
21 oz Raspberry fruit pie filling
8 oz Cream cheese; softened
14 oz Sweetened condensed milk
1/3 c Lemon juice
1/2 ts Almond extract
1/2 ts Powdered sugar; (to 1 ts)

Allow both crust pouches to stand at room temperature
for 15-20 minutes. Heat oven to 450~F. Prepare 1 crust
according to package directions for unfilled one-crust
pie using 9-inch pie pan. Bake at 450~F for 9-11
minutes or until lightly browned; cool. To make
snowflake crust, unfold remaining crust onto ungreased
cookie sheet; remove plastic sheets. Cut crust into
7-1/2-inch-diameter circle; discard scraps. Refold
circle into fourths on cookie sheet. With knife, cut
designs from folded and curved edges; discard scraps.
Unfold. Bake at 450~F for 6-8 minutes or until lightly
browned; cool completely. Reserve 1/2 cup raspberry
filling; spoon remaining filling into cooled crust in
pan. In large bowl, beat cream cheese until light and
fluffy. Add milk; blend well. Add lemon juice and
almond extract; stir until thickened. Spoon over
raspberry filling in crust. Refrigerate 1 hour. Spoon
reserved raspberry filling around edge of pie; place
snowflake crust on top. Refrigerate several hours.
Just before serving, sprinkle with powdered sugar.
Store in refrigerator.

----------------------------------------------------------------------------
Betsy (9:41:16 pm) :
Title: Viennese Raspberry Squares
Keywords: Desserts, Bars, Cookies

2 egg whites
1/3 c. margarine or butter
1 c. all-purpose flour
1/3 c. sugar
2 egg yolks
1/4 tsp. cream of tartar
2/3 c. sifted powdered sugar
1 c. finely chopped almonds or walnuts, toasted
1/3 c. red raspberry, peach, or apricot preserves

In a medium mixing bowl bring egg whites to room temperature.
Set aside. For crust, in another medium mixing bowl beat
margarine or butter with an electric mixer on medium to high
speed about 30 seconds or till softened. Add about half the
flour. Then add the sugar and egg yolks. Beat on medium to high
speed till thoroughly combined, scraping sides of bowl
occasionally. Stir in the remaining flour. Press crust mixture
into an ungreased 9 x 9 x 2" baking pan. Bake in 350' oven for
15 minutes.

Meanwhile, thoroughly wash and dry the beaters. For meringue
topping, add cream of tartar to the egg whites. Bead on medium
speed till soft peal form (tips curl). Gradually add the
powdered sugar, beat till stiff peaks form (tip stands
straight). Gently fold in the chopped nuts. Set meringue
topping aside.

Spread preserves over the top of the hot baked crust. Then
carefully spread meringue topping over the preserves layer.
Bake in the 350' oven about 20 minutes more or till top is
golden. Cool in pan on a wire rack. Cut into squares. Store in
refrigerator. Makes 36.

-End Recipe Export- Tested in the kitchen of Bill and Syd Kerr

----------------------------------------------------------------------------
Pepper (9:42:43 pm) : ENGLISH TRIFLE
1 To 2 small pound or sponge
Cake - two days old
3/4 c Raspberry jam
2 Half pints whipping cream
3/4 c Cream sherry (use a good one
1 10 oz package frozen raspber
Thawed and drained
2 Recipes of custard (below)
Chocolate drizzle
- not traditional

----------------------------------CUSTARD----------------------------------
4 Egg yolks
10 tb Whole milk (1/2 cup plus 2 T
3 tb Sugar
1/4 c Whipping cream
2 1/2 ts Cornstarch dissolved in 2 Tb
1/2 ts Vanilla
1/8 ts Ground nutmeg

This recipe was given to me by my Grandmother who came over to America in
1895 from England. I have altered it slightly. As far as I know it is
relatively original, or as original as any type of recipe, such as this,
can be. It is not only addictive and decadent but pretty to look at as
well. This is a special occasion dessert.

Whisk yolks in a medium saucepan. Gradually add sugar, whisking until
mixture is thick and lemon colored, about 1-2 minutes. Blend in milk,
whipping cream and cornstarch mix. Place over medium low heat and cook,
stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL
OR MIXTURE WILL SEPARATE. Remove from heat and stir until slightly cooled.
Blend in vanilla and nutmeg. Transfer to a bowl and repeat process for the
two required for TRIFLE.

ASSEMBLY: Whip the cream as your MaMa or Daddy taught you to do. In your
prettiest large crystal bowl (salad bowl size) place a little less than
half the whipped cream around the bottom and half way up the sides. Break
1/2 of the cakes into bite sized pieces and drop randomly all over the
cream. Drizzle sherry over all and drop dollops of jam and slightly less
than half of the drained raspberries over the cake. Drizzle 1/2 of the
thick but liquid custard over all. Repeat for the next layer, reserving
some raspberries for the top. (Try to plan to end with a layer of jam and
raspberries as the top of the Trifle.) Finally, completely cover the top
with the remaining whipped cream. Drizzle a little chocolate on top in any
pattern you think looks good. Add a few raspberries and stand back to
receive your raves. To serve, merely scoop down and place on a pretty
plate.

NOTE: Make about 4 hours before serving. Cover with plastic wrap and
refrigerate.

----------------------------------------------------------------------------
Kate (9:44:23 pm) : HAZELNUT CHERRY TART

A thoroughly decadent desert.This has simply got to be the best dessert
you'll ever try.
The only complaint ever lodged is that there was not enough.

Pastry:
1/2 cup plain flour
1/8 tsp. salt
2 oz ground roast hazelnuts
2 Tbs. sugar
2 oz butter
1 egg yolk
2 tsp. water

Custard filling:

4 egg yolks
1/4 cup sugar
1 tsp. vanilla extract
1 3/4 cups cream
3 tsp. gelatin
2 Tbs. water

Topping:

2 lb canned cherries
2 tsp. gelatin
2 tsp. rum (see note)

Pastry: Sift flour and add all dry ingredients together, with the sugar in
the center, on a
pastry board. Add the butter (softened), egg yolk, and water. Work the
liquids into the
sugar, until it is creamy. Now work in the flour mixture, as you would for
any sweet
pastry. Press the dough into a greased 9 in flan tin. the base of the pastry
all over.
Refrigerate for 30 mins, then cook in a moderate oven for 15 to 20 mins
(until golden
brown)
Filling: Put egg yolks, sugar and vanilla into a bowl and beat until thick
and creamy. Heat
cream carefully until almost boiling. Combine the two mixtures, beating
until smooth, then
add the result to the top of a double boiler and simmer until it thickens
(STIR
CONSTANTLY). Dissolve the gelatin in the water, and add to the cream
mixture, stirring
well until it is well mixed. Allow this mixture to cool completely before
adding to the
pastry case. Refrigerate until it sets.
Topping: Drain the cherries and reserve 1 cup of the syrup. NB: we don't use
commercial
canned cherries. I would suggest a "light" syrup. Arrange the pitted
cherries artistically
over the top of the tart. Put the reserved syrup, gelatin and rum (we
usually use cherry
brandy or kirsch) into a saucepan and heat (stirring) until gelatin
dissolves. Cool the liquid
and pour over the cherries. Refrigerate until set.
Don't be put off by the complexity of the recipe! It is well worth the
effort.
All the egg whites "wasted" can be used in something else, such as a
Pavlova. ks

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Kate (9:46:07 pm) : PEACH CUSTARD DESSERT

2 1/3 cups Bisquick baking mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1 can(16 oz) sliced peaches, drained
1/4 cup sugar
1/2 teaspoon ground cinnamon
2/3 cup dairy sour cream
1 egg

Heat oven to 375*. Grease square pan, 9 in. square. Mix baking mix , milk, 3
tablespoons
sugar and the butter. Spread in pan; arrange peach slices on top. Mix 1/4
cup sugar and
the cinnamon; sprinkle over peach slices. Mix sour cream and egg; drizzle
over top. Bake
until wooden pick inserted in cake comes out clean, 35 to 40 minutes. Serve
warm and, if
desired, with sweetened whipped cream. 9 servings.

----------------------------------------------------------------------------
Betsy (9:49:12 pm) :
From: Linda.Magee@salata.com (Linda Magee)
Newsgroups: rec.food.recipes
Date: Tue, 05 Dec 95
CREAMY ORANGE CAPPUCCINO FUDGE
(Makes 70 pieces - about 2-1/2 lbs)
-------------------------------------
2-1/2 cups GRANULATED SUGAR
3/4 cup SOUR CREAM
1/2 cup BUTTER
1 TBS INSTANT COFFEE dissolved in
2 TBS WATER (hot)
1 (12 oz) pkg VANILLA BAKING CHIPS (2 cups)
1 (7 oz) jar MARSHMALLOW CREME
1 TBS ORANGE PEEL, finely grated (orange part
only)
Garnish ORANGE PEEL STRIPS (optional)
--------------------------------------------------------------
Line a 13 x 9-inch pan with foil, leaving a 1-inch overhang on
two of the sides (short sides of the pan). Lightly butter the
foil. This will help you to get the fudge out later on--keeps
the pan clean too. OK, so I'm LAZY...sue me! :) Set aside.

Lightly butter a large microwave-safe bowl. Place the sugar,
sour cream, butter and coffee/water mixture into the bowl.
Microwave on HIGH 5-6 minutes, or until the mixture boils.
Stir after 2-1/2 and 5 minutes.

After sugar mixture comes to a FULL rolling boil, microwave on
HIGH 5-6 minutes longer (stir after 3 minutes), or until the
mixture reaches soft-ball stage (234F) on an instant-read or
candy thermometer. If you don't have a thermometer, yell and
I'll tell you how to check it in cold water. DO NOT leave the
thermometer in the bowl while the microwave is on! Take the
bowl out to check it. Keep microwaving until the thermometer
reads 234F.

Remove the bowl from the microwave; add the vanilla chips,
marshmallow creme and orange peel; stir until smooth. Pour
into foil-lined pan. Smooth evenly into the corners with a
narrow metal spatula or a knife.

Let the fudge sit for about 2 minutes, then score (mark) into
70 squares (cut 7 sections lengthwise and 10 sections
crosswise) halfway through the fudge with a sharp knife while
the fudge is still warm.

Let candy sit until firm.

Remove from the pan by lifting on the foil. Place the foil
onto a cutting board; cut along score lines into squares.
Remove the candy from the foil. Garnish with orange peel
strips, if desired.

Store in an airtight container at room temperature.

----------------------------------------------------------------------------
Annie (9:49:28 pm) : Recipe from Texas!

Apple Pie Morning Glory:
1 egg, well beaten
1/2 cup brown sugar
1/2 granulated sugar
1 teaspoon vanilla
pinch of salt
1/4 cup all-purpose flour
1 teaspoon baking powder
4 apples, medium size, pared and chopped or sliced
1/2 cup pecans, chopped
no crust

Combine all ingredients and pour into buttered 9" pie plate and bake in 350
degree oven 30 minutes.
NOTE: This pie can be baked in a pastry shell if desired, just extend the
baking time to 1 hour. You can substitute canned pie-sliced apples if
desired.
----------------------------------------------------------------------------
Betsy (9:50:59 pm) :
From: hamilton@umbc.edu (Diana Hamilton)
Newsgroups: rec.food.cooking

RASPBERRY BARS

3/4 cup Butter or Margarine
1 cup tightly packed Brown Sugar
1 tsp Vanilla Extract
1 1/2 cups Flour
1/2 tsp Baking Soda
1 1/2 cups Old-fashioned Oatmeal
1 jar (10 oz) Raspberry Jam

Cream Butter and Brown Sugar until fluffy, add Vanilla Extract. Mix
dry ingreds., add to butter/sugar mixture, mix well. Press half of
crumbs into greased 13 X 9" baking pan. Spread with the Jam, crumble
remaining mixture on top. Bake at 400oF (preheated oven) for 20 to 25
min. Cool, then cut into bars.

----------------------------------------------------------------------------
Risa G. (9:52:35 pm) : Here are a couple of good fruit recipes:

Pineapple & Papaya Salsa

1/2 fresh pineapple, peeled and cored
1 lg. ripe papaya, peeled and seeded
1 lg. jalapeno, finely chopped
5 sprigs of cilantro, finely chopped
Fresh lime juice
Salt

Coarsely chop the pineapple and the papaya; place in a ceramic bowl and mix
with the rest of the ingredients. Season with salt and serve well chilled.
Yields 2 cups.

APPLE CINNAMON PILAF

2 c. chicken broth
2 cinnamon sticks
1 c. buckwheat groats
2 T. finely grated lemon peel
1 T. lemon juice
2 T. finely chopped parsley
2 McIntosh Apples, chopped

In medium saucepan over hi heat, combine chicken broth and cinnamon. Heat to
boiling. Stir in groats, lemon peel, lemon juice and parsley. Heat to
boiling. Reduce heat to low; cover and simmer 25 minutes. Fold in apples.
Heat through. Makes 6 servings.

HONEY ORANGE CHICKEN

2 lb. bone-in chicken thighs, skin removed
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/3 c. orange juice
2 T. honey
2 tsp. soy sauce
1/2 tsp. ginger
2 oranges, halved and sliced
Cooked white and wild rice mixture

Preheat oven to 375 degrees. Arrange chicken in 12x8 baking dish and
sprinkle with salt and pepper.
Combine orange juice, honey, soy sauce and ginger in cup until blended; pour
over chicken. Bake 40 minutes, turning chicken twice. Arrange oranges over
chicken; bake 10 to 15 minutes more. Serve with rice. Makes 4 servings.
----------------------------------------------------------------------------
Betsy (9:54:17 pm) : They look like it Velma - here's one for your crock pot

Date: Tue, 26 Jul 1994 11:52:41 -0600
From: Reid SLJC6@USU.BITNET

Apples Baked in Wine

Recipe By : Extra-Special Crockery Pot Recipes - Lou Seibert Pappas
Serving Size : 4 Preparation Time :0:00
Categories : Crockery

4 Rome Beauty or Golden Delicious apples
1 Orange
1/2 Cup Rose wine
1/8 tsp Nutmeg
1/3 cup Light Brown Sugar
Whipped cream -or- ice cream for topping

Core apples. Peel off a ring around top. Arrange in crockery pot.
Remove 2 strips orange peel with vegetable peeler. Cut orange in half.
Squeeze out juice. Add peel, juice, wine, nutmeg and brown sugar to
crockery pot. Cover. Cook on low (200) 3 to 4 hours, or until apples are
fork tender. Cool. Serve with whipped cream or ice cream.

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Kate (10:01:01 pm) : COUNTRY STYLE PEAR DUMPLINGS

2 portions Basic Pastry Dough (see recipe, below)
2 tablespoons finely chopped pecans, almonds, or walnuts
1 tablespoon brown sugar
1/4 teaspoon finely shredded orange or lemon peel
Dash ground cinnamon
2 small pears
1 slightly beaten egg white
1 tablespoon water
Sugar
Half-and-half or light cream (optional)

Prepare Basic Pastry Dough as directed. Cover 2 portions and set aside.
Lightly grease an
8x8x2-inch baking dish. Set baking dish aside. In a small bowl stir together
the pecans,
almonds, or walnuts; brown sugar; orange or lemon peel; and cinnamon. Set
aside.
Peel pears. Core the pears from the bottom, leaving the stems in place.
Press half of the
nut mixture into the center of each pear. Set aside. On a lightly floured
surface, roll each
portion of pastry dough into a 7- to 8-inch square. Place a pear in the
center of each
square. Moisten the edges of the pastry with water. Bring the pastry up
around the
pear, pleating and pressing to seal around the stem. Roll the pastry back
slightly to expose
the stem. Place the wrapped pears in the prepared baking dish. In a small
bowl stir
together the egg white and water. Brush egg white mixture over the wrapped
pears.
Sprinkle with sugar. Bake in a 375ƒ oven about 40 minutes or till the pears
are tender
and pastry is golden. Cover pears loosely with foil the last 10 to 15
minutes of baking to
prevent overbrowning. Serve warm.

Basic Pastry Dough
Since this recipe makes four portions, freeze two for another use.
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
In a medium mixing bowl stir together the flour and salt. Using a pastry
blender, cut in the
shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of
the water over
part of the mixture, then gently toss with a fork. Push moistened dough to
the side of the
bowl. Repeat, using 1 tablespoon of water at a time, till all dough is
moistened. Divide
into 4 equal portions. Shape each portion into a ball and flatten slightly.
Use 2 of the
portions immediately as directed in above recipe.
To store the remaining 2 portions, seal portions of dough in moisture- and
vapor-proof
wrap, label, and freeze for up to 3 weeks. To use, let dough stand at room
temperature
about 1 hour or till thawed.Continue as directed in above recipe. Makes 4
portions total.
Make-Ahead Tip: Up to 3 weeks ahead, prepare pastry; wrap, label, and
freeze.

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Kate (10:04:26 pm) : PINEAPPLE UPSIDE-DOWN CAKE
The pineapples can also be replaced with apples if you wish.
6 pineapple rings (from a can-Delmonte)
2 Tbs. butter, softened
1 cup brown sugar sifted
1 egg
1 cup white sugar
1 cup whipping cream (35% cream)
1 Teaspoon vanilla
2 cups flour
2 Teaspoons of baking powder
Place butter in 9 inch round baking dish. Sprinkle half of brown sugar on
top of butter that
is in pan. Place pineapple rings over top. (You may also add maraschino
cherries Sprinkle
remaining brown sugar over pineapple rings. Place egg in a mixing bowl and
beat well.
Add white sugar. Beat until mixed. Set aside. Mix cream and vanilla in a
separate bowl.
Set aside. Mix sifted flour and baking powder together in a bowl. Set aside.
Now you have 3 bowls: 1-egg mixture 2-cream & vanilla 3-flour & baking
powder.
Take the egg mixture bowl. Add to this and mix, parts from the cream &
vanilla bowl and
then parts from the flour & baking powder bowl. Keeping adding and mixing
the
ingredients in an alternative fashion. Once all the ingredients have been
added , pour over
brown sugar and pineapple mixture in the 9" round baking dish. Place in
preheat 325 oven.
Bake for 35 minutes or until toothpick comes out clean.

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Annie (10:05:04 pm) : Cranberry Bread-
1 heaping cup sugar
1/3 cup shortening
1 egg, beaten
1 teaspoon grated orange peel
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 small can frozen orange juice
1/2 cup nuts
1 cup chopped cranberries

Cream sugar and shortening; add egg and orange peel.Sift dry ingredients and
add alternately to creamed mixture with orange juice. Fold in nuts and
cranberries. Bake in loaf pan at 350 degrees for 1 hour.
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Velma (10:07:27 pm) :
VELMA'S BLUEBERRY SOUR CREAM PIE

1 unbaked pie crust
Filling:
1 cup sour cream
2 Tbsps flour (mix in with sugar)
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries -- fresh or frozen
Topping:
3 Tblsps. flour
2 Tblsps. sugar
1 1/2 Tblsps. butter
3 Tblsps. finely chopped pecans

Beat sour cream, 2 T. flour, 3/4 C sugar,egg,vanilla, and salt together
until smooth--about 5 mins. Fold in
blueberries. Pour into pie crust, and bake at 400 degrees for 25 minutes
(May need to adjust temp. and time for
frozen berries). Remove from oven and sprinkle on topping, and bake 10
minutes more. Chill before serving.

F5522
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ArtDC (10:10:46 pm) : lifepac: I've found the easy way to do a New England
Clam Bake is first serve Clam Chowder, followed by steamed cherrystone clams
and finish with steamed lobster or crab. Make the chowder in advance and the
steaming is earsy so you can enjoy your own party.
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Betsy (10:16:07 pm) : I'm back...read back and saw you're looking for a
clambake lifepac

A Clambake At Home

2 lbs. clams, preferably steamers, or 1 lb. clams and 1 lb. mussels, in the
shell, scrubbed
sea salt
1/4 c. cornmeal
4 large or 8 small ears corn, unhusked
4 medium waxy potatoes, such as Yukon Gold or Yellow Finn
4 medium onions, skins left on
4 small (11/4-lb.) lobsters
4 tbsps. (1/2 stick) lightly salted butter, melted (optional)
Purge the clams:
Place the clams in a large bowl or bucket of salted water (about 3 tbsps.
sea salt to 1
gal. water), and stir in the cornmeal. Leave the clams in a cool place for 2
hours. Drain
the clams and then rinse them. If you are also using mussels, rinse and
scrub the
shells, and remove the beards, the tangle of threads hanging from their
Shells by
sharply pulling on them, with either pliers or your fingers. Don't do this
more than a
couple of hours in advance, or the mussels will die.

Prepare the corn:
Gently pull back the husks so that they remain attached at the stem end, and
remove the
corn silk. Bring the husks back up around the corn, so the kernels are
completely
covered. (If you are using husked corn, wrap it up in parchment paper or
aluminum
foil.)

Prepare the vegetables:
Fill a large kettle with water, add salt, and bring to a boil over high
heat. Add the
potatoes and the onions, and cook until the potatoes are tender but still
have some
crispness in the center, about 15 minutes. Drain the vegetables. Meanwhile,
build a
large fire in a barbecue grill. Soak 2 cups of wood chips in water to cover.
Parboil the
lobsters: Fill a large kettle with 3 inches of water, and bring it to a boil
over high heat.
Remove the rubber bands from the lobster claws, and add as many lobsters to
the pot
as will easily fit. Cover and cook until the lobsters have turned bright
red, about 3
minutes. Remove them from the water and repeat with any remaining lobsters.

When the barbecue fire has burned down to red-hot coals with some flames
still licking
at them, drain the wood chips, squeezing out as much water as possible, and
spread
them over the coals. Immediately place the rack on the grill, and arrange
the lobsters as
close together as you can on the rack. Place the corn on top of the
lobsters, and arrange
the remaining ingredients around and on top of the corn. Cover, leaving the
grill vents
open, and cook until everything is cooked through and the clams and mussels
are
open, 25 to 30 minutes. Remove from the grill and serve immediately, with
the melted
butter alongside. Serves 4.

Recipe from Clambakes & Fish Fries by Susan Herrmann Loomis (Workman
Publishing, Copyright 1994 by Susan Herrmann Loomis).
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Kate (10:17:45 pm) : RHUBARB ALMOND COOKIES

2/3 c. brown sugar
3/4 c. margarine
1 egg
1 c. rhubarb, diced
1 c. white flour
2 Tbsp. soy flour
1 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
1/8 tsp. almond flavor
1/2 c. coconut

Cream sugar and margarine. Add egg and beat 2 minutes. Add flour and flavor.
Add
rhubarb and coconut. Drop on cookie sheet, they don't spread. Bake at 350
degrees for 8
minutes.

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ArtDC (10:27:44 pm) : Recipe:Whole Deep Fried Turkey
1 whole COMPLETELY THAWED Turkey
Gas Burner,Thermometer,large stock pot,5 gallons peanut oil.
Heat oil to 375 degrees.
place turkey in oil.It takers about 2 minutes per pound,but when bird floats
to the top,leave in about five minutes and its done. Do not batter or season
outside of bird. To season,make a concoction of choice and inject bird from
the inside.DO NOT break the skin.
The oil will not be worn so you can save it and use it time and time again.
This will be the most moist turkey you have ever eaten!!!! ENJOY ART
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CarolB (10:37:11 pm) : Dayle, I make this all the time and especially at the
holiday time. It is easy.

JOE'S FAVORITE PUMPKIN BREAD

1 1/2 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon (heaping)
1 2/3 cup flour
1/2 cup butter, softened
1/2 cup water
1 cup mashed pumpkin
2 eggs
1 cup chopped walnuts

Mix it all together and pour into greased and floured loaf pans. Makes one
9x5" loaf or 2 mini loafs. Bake at 350* for 35-40 minutes. Insert knife into
center and it should come out clean when done.

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LisaR (10:39:15 pm) : Dayle, this is a very easy recipe for chicken and
rice.

Dirty chicken and rice

Chicken pieces
1 1/2 cups rice, uncooked
1 can cream of mushroom soup
1 onion, chopped
1 soup can of milk
2 cups water
sage, basil, and thyme

Put rice in bottom of dutch oven or ovenproof casserole dish. Mix soup,
onion, milk, water, and season to taste. Pour over rice and place chicken on
top. Sprinkole chicken with salt and pepper and bake, covered, in a 350 deg.
oven for approx. 1 hour and 15 minutes. Can also be made with peeled and
sliced potatoes instead of rice. You can also use pork chops instead of
chicken.

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ArtDC (10:40:40 pm) : Incidentally,use Tabasco o n the fried turkey for the
salt.It will not be hot! You can't even taste it. But it will give you a
mild salt flavor.
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Betsy (10:43:01 pm) : Hi Liz :)

From: Susan Hattie Steinsapir hattie@netcom.com
Newsgroups: rec.food.recipes

Anyone Can Make This Lasagna
(yes, you can)

1 pound of ground chuck
1 30 ounce jar of pasta sauce (I like Prego's no-salt)
one pound of lasagna noodles
one onion chopped
1 pint container of ricotta cheese
4 cups of grated mozzarella (yes, you may use the pregrated cheese)
1 cup of freshly grated Parmesan (I draw the line here, you must use real
Parmesan)
1/2 cup of fresh parsley chopped

Brown the ground beef. Drain the beef. There should be enough fat left
in the pan to saute the onion. To saute the onion, cook it at moderate
heat for 10 minutes until the onions have softened. Add the onions to
the meat. Mix the sauce into the meat/onion mix. Set aside.

Mix the parsley with the ricotta cheese.

In a 13 x 9 inch casserole, pour about one fourth of the sauce. Place
lasagna noodles on top of this, covering the sauce completely. Blob about
1/2 of the ricotta cheese on top of the noodles - just drop dollops of it
around. Sprinkle with a cup of the mozzarella. Sprinkle 1/3 of the
Parmesan over this. Spoon another 1/4 of the sauce over this. Top with
a layer of noodles. Repeat the process with the ricotta, mozzarella,
Parmesan, and then another fourth of the sauce. Top with the noodles.
This is the last layer. Spread the last sauce over the noodles. Top
with the remaining ricotta. Cover with 2 cups of the mozzarella and
sprinkle the remaining Parmesan over this.

Cover with tin foil and bake for 45 minutes at 350 degrees. Uncover and
cook for another 15 minutes. Remove from the oven and allow to cool for
15 minutes or so to set.

Enjoy.

Yours, Susan

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Betsy (10:50:08 pm) :
From: Lise Waring hobbit@mail.utexas.edu
Newsgroups: rec.food.recipes

Title: TRIFLE
Categories: Desserts, Irish
Yield: 6 servings

1 Sponge cake; leftover
1 c Raspberry Jam
1/4 c Almonds, slivered
1/4 c Brandy:*
3/4 c Sherry
1 1/2 c Milk
1 c Cream, heavy
1 Vanilla pod
1 ts Cornstarch
3 T Sugar
5 Eggs
2 c Cream, heavy; whipped
8 sl Citron; *
6 Strawberries; -OR-
6 Crystallized violets

* Anne's note; I would use 1 cup sherry and not bother with the brandy

* Citron is larger than a lemon. The fruit is not eaten but the rind
is used as a decoration. Can be found in speciality stores, omit if
you can't find it.

"Trifle, a favorite Victorian recipe, is the perfect party recipe.
Make it well ahead of time of time, so that the sherry and brandy
have enough time to seep into the cake. The charm of Trifle is its
different textures. Since these also look interesting, Trifle should
be served in a glass bowl so that the effect can be seen to full
advantage. As an alternative serve it in individual glass dishes."

Cut the cake into very thick slices and spread each piece with a
generous amount of raspberry jam. Arrange the slices on the bottom of
a large glass bowl. If you prefer to use individual dishes, divide
the cake equally among the dishes. Sprinkle the almonds over the cake
slices, pour on the brandy and sherry and allow it it to soak for
about 40 minutes (but not longer as the cake will becomes soggy.
*Anne's note, I like it soggy, and left the cake to soak overnight.)
Bring the milk and cream with vanilla pod to a boil in a double
boiler. Remove from heat and discard the vanilla pod.

Mix the cornstarch with the sugar and eggs and gradually pour in
the milk and cream. Transfer the mixture back to the double boiler
and stir until the custard becomes thick and creamy; do not allow to
boil.

Let the custard cool a little and then pour it over the cake. Let
the cake set and when it fully cooled, spread any remaining jam on
top, then cover with whipped cream.

Decorate the trifle with citron slices and crystallized violets or
strawberry slices. Refrigerate until ready to serve.

SERVES:6-8

SOURCE: _Great British Cooking: A Well Kept Secret_
posted by Anne MacLellan

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