Hot Food & Recipes

Servings: 8 Servings
Category: Apples | Beans/legum | Cabbage | Salads
Ingredients

• 2 c Shredded cabbage
• 1/4 c Mayonnaise
• 1 tb Catsup
• 1 ts Lemon juice
• 1/8 ts Salt
• 1 c Red kidney beans; drained
• 1 md Red Delicious apples; in
• -matchstick strips

Directions
At least 20 minutes before serving or a day ahead, for garnish remove 6-8 outer leaves of cabbage and reserve. Shred 2 cups of cabbage from sm. head. In large bowl, stir mayonnaise, catsup, lemon juice and salt. Add cabbage, beans and apple. Toss gently until well coated. Cover and refrigerate. To serve, line platter or bowl with reserved leaves and fill with slaw mixture. MC formatting by bobbi744@sojourn.com Recipe by: Good Housekeeping Magazine Posted to MC-Recipe Digest V1 #776 by Roberta Banghart on Sep 08, 1997

Servings: 6 Servings
Category: Fruits | Penndutch | Breakfast
Ingredients

• 2 lg Cooking apples (Yellow
• -Delicious, or Granny Smith)
• 1/4 c Butter
• 1 c Flour
• 1 c Milk
• 1 ts Vanilla extract
• 1/2 ts Salt
• 1/4 ts Nutmeg, grated
• Confectioners sugar

Directions
Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter. Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes–the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 min longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner’s sugar, then cut in wedges and serve with maple syrup. Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet. From Cooking From Quilt Country Submitted By LISE WARING On TUE, 19 DEC 1995 093841 GMT From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Barry
Ingredients

• 1 pt Milk
• 1 1/2 lb Leeks
• 8 Free Range Eggs, Size 2
• 1/2 ts Salt
• 1 tb Heaped, Cornflour
• 1 oz Butter
• pn Nutmeg
• 2 oz Grated Caerphilly Cheese
• -or cheddar

Directions
Trim the leeks and wash them thoroughly. Cut into 1 inch lengths. Put the milk ( or milk / cream mixture) into a non-stick saucepan with the leeks and bring to the boil. If you like your leeks soft rather than slightly crisp, let them boil for a minute or two. Remove the leeks (leaving the milk in the pan) and put them into a baking dish. Put the eggs cold into boiling water and cook for exactly five minutes. Remove, cool and shell. The eggs should be soft in the middle but the whites will be firm. Lay the shelled eggs on the leeks. Make a white sauce by whisking in the cornflour, salt and butter and bring gently to the boil while you whisk. When the sauce is smooth, thick and glossy, pour it over the eggs and leeks, sprinkle the top with nutmeg and grated cheese and put it under the grill until it is hot and bubbling. Don’t leave it too long or the eggs will be over-cooked. Serve at once with lots of crusty bread and butter From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Apples | Cakes
Ingredients

• 3 c All-purpose flour
• 1 tb Baking powder
• 1 1/2 ts Baking soda
• 1 ts Cloves
• 1 ts Nutmeg
• 1 ts Cinnamon
• 1 ts Salt
• 2 c Sugar
• 1 1/2 c Vegetable cooking oil
• 1 ts Vanilla extract
• 3 Eggs
• 3 c Apples; diced and unpared
• 1 c Pecans; chopped

Directions
Sift dry ingredients into large bowl. Pour oil, vanilla and eggs into mixture. Beat with spoon until mixed. Add apples and pecans. Place in greased and floured tube pan. Bake at 325?for 1 hour and 15 minutes. Cool cake on wire rack. Posted to recipelu-digest Volume 01 Number 296 by RecipeLu on Nov 23, 1997

Servings: 16 Servings
Category: Fruits | Nuts | Cakes
Ingredients

• 1 pk Yellow cake mix
• 1 cn Sweetened condensed milk
• 10 oz Frozen strawberry halves;
• - in syrup, thawed
• 19 oz Strawberry ice cream topping
• 8 oz Whipped topping
• 3/4 c Cocktail salted peanuts

Directions
Prepare cake mix according to package instructions. Bake in 9×13″ pan and cool. Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes. Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly over cake and into holes. Spread whipped topping over the top. Chop peanuts and sprinkle on top of whipped topping. Chill before serving. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Fruit | Taste of ho
Ingredients

• 6 md Pears; peeled, halved and
• -cored
• 1 1/2 c Water
• 1/3 c White grape juice
• 1/2 c Finely chopped toasted
• -almonds
• 2 tb Brown sugar
• 1/8 ts Almond extract

Directions
Place pears, cut side down, in an ungreased 13-in.x 9-in. x 2-in. baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees for 35 to 45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm. Yield: 6 servings. NOTES : “Pears make a comforting side dish in this special recipe shared by Margaret Allen of Abingdon, Virginia. ‘We enjoy this hot fruit with a ham dinner,’ she says.” Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #837 by NGavlak@aol.com on Oct 11, 1997

Servings: 6 Servings
Category: Apples | Salads
Ingredients

• 4 oz Strawberry yogurt
• 4 Juice of citruses
• -(Valencia orange, navel,
• -tangerine, tangelo,
• -for example)
• 6 Different kinds of apples

Directions
Note: Try Red and Golden Delicious, Granny Smith, Rome Beauty, MacIntosh and Winesap apples. Core and dice apples. mix yogurt and juices and pour over apples. Chill and serve. Makes 4 to 6 servings. Nutritional analysis per serving: 120.8 calories; 0.9 grams total fat (0.5 grams saturated fat); 1.3 grams protein; 23.5 grams carbohydrates; 1.4 milligrams cholesterol; 12.9 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 4 Servings
Category: Fruits | Harned 1994 | Indonesian | Main dish | Poultry
Ingredients

• 3 lb Broiler chicken
• 1 c Kecap (or ketjap) manis*
• 2 Garlic cloves
• – peeled and mashed
• 2 tb Fresh lime juice
• 1/2 c Melted, unsalted butter
• 1/2 ts Grated fresh ginger
• 1 ts Sambal oelek**
• 1 pk Kroepoek oedang***
• Cornstarch to thicken
• – marinade for sauce

Directions
*Sweet soy sauce. **Hot pepper sauce. ***Shrimp puffs. Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This…dish is good with Nasi Goreng (fried rice). Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce). Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.) Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat. Yield: 4 servings on its own, 6 as part of an Indonesian rice table. From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 57. ISBN 0-88862-788-2. Electronic format by Cathy Harned. Posted to MM-Recipes Digest V3 #255 Date: Tue, 17 Sep 1996 22:37:48 -0700 From: Julie Bertholf

Servings: 8 Servings
Category: Fruits | Vegetarian
Ingredients

• 1 c Couscous
• 1 c Apple juice
• 1/4 c Prunes, pitted & chopped
• 1/4 c Dried cranberries
• 1/4 c Dried apples
• 1/4 c Apple juice concentrate,
• – thawed
• 1/4 ts Cardamom, ground
• 1 tb Maple syrup
• 4 Acorn squash, halved &
• – seeded
• 1/4 c Pecans, toasted & chopped,
• – optional

Directions
Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes. Stir in the fruit, apple juice concentrate, cardamom & maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve. “Vegetarian Gourmet” Winter, 1995 Posted to MM-Recipes Digest V3 #268 Date: Mon, 30 Sep 1996 23:47:59 -0400 From: BobbieB1@aol.com

Servings: 4 Servings
Category: Fruit | Salads
Ingredients

• 1 pk (Small) vanilla pudding (NOT
• -INSTANT)
• 1 cn (Large) pineapple chunks in
• -own juice; drain and save
• -juice
• 1 cn (Large) chunky friut; drain
• -and save juice
• 1 cn Mandarin oranges; drained
• 3 md Bananas; sliced
• Salad cherries

Directions
Measure pineapple juice and chunky fruit juice to equal 1 1/2 cup and add to pudding mix. Cook over medium heat, stirring constantly until thick. Cool slightly. Pour over fruit and refrigerate. This can be made a day ahead; bananas will not turn black. Recipe by: Tri6dyl1@aol.com AMOM Pam Posted to recipelu-digest Volume 01 Number 482 by Aquasea221 on Jan 9, 1998