Clusters Recipe

INGREDIENTS:
1 lb Milk Chocolate Summer
-Coating
1 lb Dark Chocolate Summer
-Coating
1 lb White Summer Coating
1 Box Raisins
1 cn Nuts (your favorite)
1 Bag Coconut
DIRECTIONS:
PEANUT CLUSTERS: Melt 1 lb. of dark, milk or white chocolate summer
coating. Melt in microwave on HIGH for 2 mins. Add few large handfuls
of nuts and mix well. Drop by tablespoonfuls on waxed paper lined
cookie sheets. Refrigerate about 15 mins.-1/2 hr. Store in cool, dry,
dark place in airtight containers
COCONUT CLUSTERS: Follow above instructions, but add a few handfuls
of coconut. RAISIN CLUSTERS: Follow above instructions, but add a few
handfuls of raisins. To make fancier, instead of dropping on waxed
paper, spoon into candy cups. Ruth from PA

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Black Bean Relish Ii Recipe

INGREDIENTS:
2/3 cup of Black beans; cooked until
- tender and drained
1/2 bn Cilantro; chopped
1/2 cup of Corn
1/3 cup of Red bell peppers; seeded,
- and diced the size
- of the beans
2 tb Olive oil
1 Lime, juiced
2 ds Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
In a medium bowl place all of the ingredients and stir them together.
Let the relish sit for 1 hour before serving it.

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Alabama Chocolate-Pecan Jumbo Christmas Fudge Recipe

INGREDIENTS:
1 1/4 cup of Chocolate wafer crumbs
1/3 cup of Butter; melted
1/2 cup of Butter; softened
3/4 cup of Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
-melted
2 teaspoon of Coffee, instant
1 teaspoon of Vanilla extract
1/2 cup of Flour
1 cup of Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with
-stems
Mint sprigs
DIRECTIONS:
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pieplate. Bake at
350F for 6 to 8 minutes
Cream 1/2 cup softened butter; gradually add brown sugar with
the electric mixer at medium speed until blended. Add the eggs, one
at a time, beating after each addition. Stir in the melted chocolate,
instant coffee granules, vanilla extract, flour and chopped pecans.
Pour into the prepared crust. Bake at 375F for 25 minutes. Remove
from oven and cool completely on a rack
Before serving, pipe sweetened whipped cream on each piece and
drizzle with chocolate syrup. Garnish with cherries and/or mint if
desired
[ Advertisement letter for "Christmas With SOUTHERN LIVING
1990" ]

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Curried Mushroom Soup Recipe

INGREDIENTS:
12 oz Fresh mushrooms
5 tb Butter or margarine
1 teaspoon of Curry powder
2 tb Flour
1 cn (10.5-oz) consomme
2 cup of Half and half
1 cup of Milk
Salt to taste
Pepper to taste
DIRECTIONS:
Clean mushrooms and slice in halves or thirds. Saute in 4 Tablespoons of
butter and sprinkle with curry powder. After 3 to 5 minutes, remove from
skillet and add 1 Tablespoon of butter. Then add 2 Tablespoons flour and
stir thoroughly. Add 1 can undiluted consomme and simmer, stirring
frequently. When slightly thickened, add Half and Half and milk. Simmer
about 8 minutes. Do not boil. Return mushrooms to soup and season. When
mushrooms are heated, serve immediately. For a thicker soup, more flour may
be used. Yield: 5 servings.RS. NED STEWART
DIRECTIONS:
TEXARKANA, AR
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey.

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Group Health Veggie Burger Recipe

INGREDIENTS:
1/2 cup of Green onion chopped
1/4 cup of Green pepper chopped
1/4 cup of Parsley chopped
1/4 teaspoon of White pepper
2 Garlic cloves diced
1/2 cup of Mozzarella cheese grated
3/4 cup of Brown rice
1/3 cup of ;water white wine or
Vegetable broth (for
Braising)
1/2 cup of Carrot shredded
2/3 cup of Onion chopped
3 Celery stalks chopped
1 1/4 teaspoon of Seasoning salt
3/4 teaspoon of Thyme
1/2 cup of Cheddar cheese grated
2 cup of Oatmeal quick
3/4 cup of Bulgur wheat
DIRECTIONS:
Cook the rice and bulgur wheat. Braise vegetables for -2-3 minutes in a
covered pan, stirring once or twice. Veggies should still be crisp. Drain
thoroughly; mix with rice and cheese until chesse melts slightly.ix in remaining ingredients. Shape in 4-ounce patties. Cook about 10
minutes each on a grill or nonstick frying pan, using cooking spray. Serve
on a whole wheat bun. Serves 12
Nutritional analysis per serving: 381 cal; 21% cal from fat; 9 g fat; 9.7 g
dietary fiber; 15 mg chol; - 691 mg sod; 16 g prot; 60 g carb; 4.2 g sat
fat; 1 5 g polyunsaturated fat; 2.9 g monounsaturated fat source: GT
vegetarian echo/uploaded to F&W library by Sylvia Steiger/ by DEEANNE
DIRECTIONS:
Recipe By :
DIRECTIONS:
From:
Date:
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Polenta Al Radicchio Ai Ferri (Polenta And Gril Recipe

INGREDIENTS:
Polenta, cooked as above
Olive oil
1 md Head radicchio
1/4 cup of Olive oil
Salt & pepper
Vinegar, optional
DIRECTIONS:
Preheat a broiler or fire up a grill. Cut the cooled polenta into 1 1/2" X
3" rectangles & brush lightly with olive oil. To grill, cook the polenta
until it is lightly crispy & marked with the characteristic brown stripes
on both sides. To broil, set thepolenta on a broiler pan about 4" from the
heat & broil, turning once, until the slices are golden & slightly crisp at
the edges. Remove & set on a platter. While the polenta is broiling,
discard any bruised outside leaves of the radicchio, cut it in half
lengthwise & then cut into quarters. Wash & dry each piece carefully.
Drizzle half the olive oil over the radicchio & season with salt & pepper.
Set on an oiled broiler or on the barbecue. As the radicchio begins to
soften & darken in colour, turn it to broil evenly. Using your fingers or a
knife, tear or cut the grilled radicchio into small pieces. Arrange over
the polenta & drizzle with the rest of the olive oil & vinegar if you
desire. Taste for salt. Add freshly ground pepper & serve hot or at rom
temperature.

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Lemon Rumcake Recipe

INGREDIENTS:
CAKE-
1/2 cup of Chopped pecans
18 1/2 oz Yellow cake mix
3 1/4 oz Instant lemon pudding mix
1/2 cup of Rum
1/2 cup of Water
1/2 cup of Oil
4 Eggs -GLAZE
1 cup of Sugar
1/4 lb Butter
1/4 cup of Lemon juice
Zest from one lemon
1/4 cup of Rum
DIRECTIONS:
Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan
(or a 11" diameter decorative jello ring mold). Put chopped nuts in
the bottom of the pan. Put cake and pudding mixes in a large mixing
bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at
325 for 50-60 minutes, or until a cake tester comes out clean
When the cake is almost done, prepare the glaze by boiling and
stirring the sugar, butter, lemon juice and lemon rind for 2-3
minutes. Remove from heat, let cool slightly, and then stir in the
rum
Remove cake from oven and spoon hot glaze over the bottom, but mostly
between the cake and the sides (and center) of the pan. Let soak in
and carefully turn cake out of pan when cool.

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