Hot Food & Recipes

Servings: 4 Servings
Category: Holidays | Poultry
Ingredients

• 1 pk ( 8 ounces) frozen chopped
• -asparagus
• 2 c Cubed cooked turkey or
• -chicken
• 1 cn ( 10 3/4 ounces) condensed
• -cream of chicken soup,
• -undiluted
• 1/4 c Water
• 1 cn (2.8 ounces) french-fried
• -onions

Directions
In a small saucepan, cook asparagus in a small amount of water for 2 minutes; drain. Place in a greased 11 inch x 7 inch x 2 inch baking dish. Top with turkey. Combine soup and water; spoon over turkey. Bake, uncovered, at 350F for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer or until golden brown. Yield: 4 servings Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking Nov/Dec 98. Posted to MM-Recipes Digest by “Cindy Hartlin” on Nov 9, 1998

Servings: 3 Cups
Category: Holiday | Cakes | Frosting | Canadian
Ingredients

• 3 c Ground almonds
• 3 Egg yolks, sightly beaten
• 1 tb Corn syrup
• 3 c Icing sugar
• 2 ts Almond extract

Directions
Combine all the ingredients in order and blend well, using your hands when necessary. Sprinkle a board lightly with icing sugar and turn the paste out onto it, kneading until smooth. Sprinkle on more icing sugar if the mixture becomes too sticky. Roll to a 1/4″ thickness. Invert the cake over the paste and cut the paste to fit the top of the cake. If you wish to put paste on the sides as well, cut to fit. If the paste does not adhere well to the fruit cake, brush the cake surface with a thin covering of egg white. Allow the cake to stand overnight before adding ornamental icing. Yields about 3 cups paste or enough to cover a 9x9x3 1/2″ cake. From the book “Canadian Christmas Cooking” by Rose Murray AR/92 From: Sharon Stevens Home Cooking =C4 Posted to MM-Recipes Digest V4 #2 by “Rfm” on Dec 21, 98

Servings: 8 servings
Category: Holidays & | Stuffing | Vegan | Vegetarian
Ingredients

• 1 1/4 ts Light olive oil w/ a splash
• -of toasted sesame oil
• 5 lg Whole wheat bread slices
• 1 ts Fresh thyme; chopped
• 1 tb Fresh sage; chopped
• 1 md Onion; coarsely chopped
• 2 md Parsnips; (10 ounces) peeled
• -and coarsely chopped
• 3 md Carrots; (10 ounces) peeled
• -and coarsely chopped
• 1/4 c Low-sodium turkey broth; or
• -chicken broth or vegetable
• -broth or vegetarian
• -flavored chicken broth
• 1/2 ts Nutmeg; freshly grated
• 1/4 c Whole-berry cranberry sauce

Directions
Preheat the oven to 350F. Brush 1/4 tsp of the oil on the bottom and sides of an 8x4x2 inch loaf pan. Cut the bread slices into (1-inch) strips. Lay 8 strips in the bottom of the pan and sprinkle 1 tsp of the chopped herbs over the top. Heat the remaining tsp of oil in a skillet over medium-high heat and fry the onions for 2 minutes. Add the parsnips and carrots, and cook for 5 minutes. Add the stock and the remaining chopped herbs, and simmer, covered, until the vegetables are tender, about 20 minutes. Roughly mash the vegetables in the pan. Spread half the mashed vegetables over the bottom layer of bread. Spread 2 tbsp of the cranberry sauce on top and then add another layer of 8 bread strips. Repeat with another layer of vegetables and then more cranberry. Finish with the last 8 strips of bread to cover the top. Press down. Bake in the preheated oven for 40 minutes. Let cool for 5 minutes;loosen with a knife and then turn it out on a cutting board. Slice into 8 pieces and serve. Per serving: 129 Calories; 2g Fat (13% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 170mg Sodium Food Exchanges: 1 Starch/Bread; 2 Vegetable; 1/2 Fat Recipe by: Graham Kerr’s Best Posted to EAT-LF Digest by “Ellen C.” on Nov 10, 1999, converted by MM_Buster v2.0l.

Servings: 8 Servings
Category: Holidays | Desserts
Ingredients

• 1 pk (10 oz) frozen sliced
• -strawberries, thawed or 1
• -cup sweetened, sliced fresh
• -strawberries
• 2 Envelopes unflavored gelatin
• 1/2 c Sugar
• 1 c Hershey’s Semi-Sweet Choc.
• -chips
• 2 1/4 c Milk, divided
• 1 ts Vanilla extract
• 1 c (1/2 pt) cold whipping cream
• Strawberry Cream
• STRAWBERRY CREAM:
• 1 c (1/2 pt.) cold whipping
• -cream
• 1 ts Vanilla extract
• 2 to 3 drops red food color

Directions
Lightly oil 6 cup ring mold. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; let stand 3 minutes. Refrigerate drained berries for use in Strawberry Cream. In medium saucepan, combine sugar, chocolate chips and 1/2 cup milk, cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and vanilla. Pour into bowl; refrigerate, stirring occasionally, until mixture mounds when dropped from spoon. In smaller bowl, beat whipping cream until stiff, fold into chocolate mixture. Pour into prepared mold; refrigerate until firm, about 2 hours. Unmold; garnish with Strawberry Cream. Yield: 8 to 10 servings. Strawberry Cream: Mash or puree reserved strawberries to equal 1/2 cup. In small mixer bowl, beat whipping cream and vanilla until stiff. Fold in strawberry puree and red food color. Typed in MMFormat by cjhartlin@msn.com Source: Hersheys Chocolate Lover’s Cookbook. Posted to MM-Recipes Digest V4 #7 by “Cindy Hartlin” on Feb 4, 1999

Servings: 8 Servings
Category: Holidays | Appetizers | Seafood
Ingredients

• 8 cl Of garlic, minced
• 1/2 c Cilantro, chopped
• 6 tb Oil
• 2 lb Large uncooked shrimp,peeled
• -and deveined, tail shells
• -left on
• 1 1/2 c Water
• 4 tb Anchovy paste (optional)
• 2 tb Sugar
• Black pepper
• Lemon juice

Directions
Place the garlic, cilantro and 4 tablespoons oil in a blender or food processor. Blend until smooth. Heat the remaining oil in a frying pan and add the garlic mixture. Stir-fry for 2 minutes. Add the shrimp and stir to coat with garlic mixture. Add the water, anchovy paste, sugar and pepper to taste and stir-fry until the shrimp turn pink and curl, about 5 to 8 minutes. Sprinkle with a little lemon juice and serve warm. Serves 8 Typed in MMFormat by cjhartlin@email.msn.com Source: Holiday Mix N Match Meals Nov.99 Posted to MM-Recipes Digest by “Cindy Hartlin” on Nov 2, 1999

Servings: 4 Dozen
Category: Holidays | Appetizers | Snacks | Picnics
Ingredients

• 1 (8 oz) block sharp Cheddar
• -cheese, shredded
• 1 c All-purpose flour
• 1/4 c Butter or margarine, chilled
• -and cut up
• 1/4 ts Salt
• 1/4 ts Dry mustard
• 1/4 ts Ground red pepper
• 3 tb Cold water

Directions
Process first 6 ingredients in a food processor until mixture resembles coarse meal. Add 3 tablespoons water, 1 tablespoon at a time, and process until mixture forms a ball. Divide dough in half. Roll each portion to 1/4 inch thickness on a lightly floured surface. Cut 1 portion with a 2 1/2 inch star-shaped cutter. Cut remaining portion into 3 x 1/2 inch strips. Place stars and strips on ungreased baking sheets. Bake at 350?for 12 minutes; remove to wire racks to cool. Store in air tight container. Yield: 4 dozen. Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime 1999 Magazine Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 8, 1999

Servings: 8 servings
Category: Holidays & | Legumes | Snacks | Vegan | Vegetarian
Ingredients

• 1 c Dried soybeans
• 1 qt Cold water
• 1/2 ts Salt
• Cooking spray

Directions
Makes 2 1/2 cups Rinse beans thoroughly. Soak overnight in refrigerator, or 3 -4 hours on the counter. Drain, and pat dry. Preheat oven to 350F. Spray a baking sheet with cooking spray. Place beans in a single layer on the baking sheet. Bake for 35 to 45 minutes, stirring often, until well browned. Remove from oven and salt or season to taste. If you want to serve them hot, reheat at 325F. Per serving: 97 Calories; 5g Fat (40% calories from fat); 8g Protein; 7g Carbohydrate; 0mg Cholesterol; 137mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 1/2 Fat Recipe by: Soy of Cooking, Marie Oser Posted to EAT-LF Digest by RecipeLu on Feb 02, 1999, converted by MM_Buster v2.0l.

Servings: 8 Servings
Category: Holidays | Meats
Ingredients

• 1 lb Ground beef
• 1 pk (16 oz.) frozen vegetables
• -for stew, divided
• 1 cn (10 1/4OZ.) beef gravy
• 2 c Mashed potatoes (prepared
• -with a small amount of
• -milk)
• 16 Whole black peppercorns
• 1/4 c Ketchup

Directions
In a skillet, brown beef; drain. Remove 24 peas and one carrot chunk from the stew vegetables; set aside. Add the remaining vegetables to beef. Cook until vegetables are thawed. Add gravy; mix well. Pour into an ungreased 9 inch pie plate. Top with eight mashed potato snowmen, using 1 tablespoon of potatoes for each head and 3 tablespoons for each body. Bake, uncovered, at 350F for 20 minutes. Meanwhile, with a sharp knife, cut the reserved carrot into eight strips. Insert one strip into each snowman for a nose. Place three reserved peas on each for buttons. Add peppercorns for eyes. Drizzle ketchup between head and body to form a scarf. Yield: 6 – 8 servings. Editor’s Note: If serving small children, remove the peppercorns. Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking Nov/Dec 98 Posted to MM-Recipes Digest by “Cindy Hartlin” on Nov 9, 1998