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Hello Everyone! Welcome new subscribers! I hope everyone enjoys the recipes!
Index
1. E J's Chocolate Peanut Butter Pie courtesy of
Associate.com
2. Easy English Toffee courtesy of Associate.com
3. Easy Oven Fried Rice (Chicken) courtesy of Associate.com
4. EASY POTATO SOUP courtesy of Jared
5. ESPESADO DE LUNES courtesy of
epicurious.com
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1.
Recipe: E J's Chocolate Peanut Butter Pie
Categories: Ww, Pies, Low-cal, Desserts
Yield: 8 Servings
---------------------CRUST--------------------------
1 9" Graham Cracker Pie Crust
-----------------FILLING LAYER----------------------
1 pk Sugar-free vanilla pudding*
2/3 c Nonfat dry milk powder
1 1/2 c Cold water
1/2 c Chunky peanut butter
-----------------FILLING LAYER----------------------
1 pk Sugar-free instant chocolate Pudding mix*
2/3 c Nonfat dry milk powder
1 1/4 c Cold water
--------------------TOPPING-------------------------
2 c Regular whipped topping
*4 serving size
Filling Layer 1: Add dry milk powder to pudding mix. Add water and mix
until smooth. Beat in peanut butter. Spread in bottom of pie shell.
Filling Layer 2: Use same bowl from layer 1 (no need to wash it). Add
dry milk to pudding mix. Stir in water. Mix until smooth. Pour on top of
peanut butter layer. Topping: Spread on top of pie. If desired, garnish
with chocolate curls made from 1 oz. of chocolate bar or mini chocolate
chips. Chill before serving. Each serving provides: l/2 Bread, 1 Fat,
1/2 Milk, 1 Protein, 150 optional calories (crust, 50; topping, 50;
pudding, 30; garnish, 20. Submitted by Patricia Wyatt (DPSR32A).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
------------------------------------------------------
2. Recipe: Easy English Toffee
Categories: None
Yield: 1 Servings
1 1/2 c Walnuts; chopped
1 c Brown Sugar; firmly packed
10 tb Butter; (No substitutions)
3/4 c Chocolate Chips
Makes One 9-inch Round
The Cook and Kitchen Staff are proud to continue to offer you a sampling
of recipes from the Young Family Reunion Recipe Collection, as
unofficially published in a small cookbook entitled "Forever
Young."
Today's recipe is an easy to-prepare-candy that may be utilized
year-round. It's perfect to serve at casual social gatherings or as a
stand-alone dessert, or to offer at a bake sale. Break it up into small
pieces and it's a perfect topping for a dish of ice cream. Try it out
tonight; you've probably got all the ingredients in your refrigerator
and pantry!
Sprinkle walnuts in the bottom of a 9-inch round cake or pie tin.
Combine sugar and butter in a 1 1/2 quart saucepan. Cook and stir over
medium heat until attaining a 290-F degree temperate on a candy
thermometer. Make sure to stir your toffee constantly while melting the
brown sugar and butter.
Remove the melted toffee from the heat source and cool slightly for
about 5 minutes. Pour the mixture over the top of the walnuts in the
round pan and spread out in an even layer. Immediately sprinkle the top
with the chocolate chips. Let them melt from the heat of the toffee,
then gently spread the melted chocolate over the top of the hardening
candy.
If desired, sprinkle a few more chopped or ground walnuts on top of the
chocolate while it's still soft and warm. Cool at room temperature until
hard, at least 2 hours, then break into pieces and store in an airtight
container.
Posted to dailyrecipe@recipe-a-day.com
by Recipe-a-Day <recipe-a-day@bignetwork.com>
on Aug 10, 1998, converted by MM_Buster v2.0l.
------------------------------------------------------
3. Recipe: Easy Oven Fried Rice (Chicken)
Categories: Poultry, Rice
Yield: 1 Servings
2 c Uncle Ben's converted rice
3 1/2 c Water
1/2 pk Onion soup mix
2 c Cut up cooked chicken
1 cn Mushrooms with juice
2 tb Oil
1/4 c Soya sauce
1/2 c Celery chopped
1/2 c Green pepper chopped
Green onion; (optional)
Stir all together and bake in oven a 350 without cover for 1 1/2 hours.
Stir only twice.
Recipe from http://www.canadianparents.com/canadacooks/index.htm
NOTES : This recipe is quick and easy and uses very few dishes!
Recipe by: Submitted by Francine Belliveau
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net>
on Aug 22, 1998, converted by MM_Buster v2.0l.
------------------------------------------------------
4. EASY POTATO SOUP
1 (2 lb. bag) frozen hash browns
1 chopped onion
2 cans chicken broth
3 cups water
2 cans undiluted cream of celery soup
1 can undiluted cream of chicken soup
1 can carnation milk
salt and pepper to taste
Combine frozen hash browns, onion, chicken broth and water in large pot
and simmer 30 minutes. Then stir in soups, milk, salt and pepper. Heat
thoroughly and serve.
------------------------------------------------------
5. ESPESADO DE LUNES
Beef Stew
Editor's Note: This recipe and introductory text are
excerpted from The Exotic Kitchens of Peru, by Copeland Marks.
We've also added some tips of our own below.
For a complete guide to Peruvian cuisine, click
here.
This is a special dish that is only prepared on Mondays. My teacher told
me that everyone she knew cooked Espesado on Mondays, a ritual
that is universally accepted. In the clean and complete Central Market
of Chiclayo, a number of the small eating shops were dispensing this to
diners who knew what they wanted and expected it on Mondays.
The Mush
2 pounds fresh or frozen corn kernels (choclo)
1/2 cup Zapallo or butternut squash, cut into 1/4-inch dice
6 sprigs fresh cilantro, sliced
6 garlic cloves, sliced
1 small onion, sliced (1/4 cup)
2/3 cup water
The Meat
4 cups (1 quart) water
2 pounds boneless beef brisket or chuck, cut into 16 pieces
1 teaspoon salt, or to taste
1/2 pound yuca, peeled and cut into 1/4-inch dice
1/2 pound shelled fresh fava beans (optional, but traditional)
1. To make the mush: Process all the ingredients together in a food
processor into a fine paste or mush. Set aside.
2. To prepare the meat: bring the water to a boil in a large pan. Add
the beef, salt, yuca, and fava beans (if used) and simmer, covered, over
low heat until the meat is tender, about 45 minutes.
3. Add the mush, mix well, and cook for 15 to 20 minutes. (This results
in a thick and substantial dish, perhaps even too thick, in which case
1/2 to 1 cup water may be added.) Mix well and adjust the salt to taste.
Serve warm, with a side dish of Ceviche.
Note: The original type of squash added to this dish is known
locally in Chiclayo as loche. It is long, about 14 inches,
knobby, and unattractive-looking and is seen in the markets there, but
nowhere else, to my experience. The Chiclayanos swear by it as being
indispensable to espesado, but in my opinion this has more to do
with chauvinism than with culinary excellence.
Extra! Tips from Epicurious:
• This recipe is from the region of Chiclayo in northern
Peru. The use of corn, squash, and beans reflects some of the
country’s earliest food exchanges, when those ingredients were brought
down from Central America and became important staples.
• Zapallo is the Peruvian name for calabaza, a large, round,
pumpkinlike squash. Wedges of calabaza are sold at Latin and Caribbean
markets, but butternut is equally good here.
Serves 8.
Reprinted with permission from The Exotic Kitchens of Peru, by
Copeland Marks
© 1999
M. Evans and Company, Inc.
Epicurious.com © CondéNet, Inc. All rights reserved.
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02-20-06
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