1/2 cup butter or margarine
1 1/2 ounces unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter or margarine — softened
2 tablespoons milk
1 teaspoon vanilla
1 1/2 ounces unsweetened baking chocolate
Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup
butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat,
stirring frequently, until smooth; remove from heat. Stir in graham
cracker crumbs, coconut, nuts, granulated sugar, water and 1
teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.
Mix remaining ingredients except chocolate. Spread over refrigerated
crumb mixture. Refrigerate 15 minutes.
Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat,
stirring frequently, until smooth. Drizzle over frosting. Refrigerate
about 2 hours or until chocolate is almost firm. Remove from pan,
using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store
covered in refrigerator.
8 ounces cream cheese — softened
1/4 cup cocktail sauce
8 ounces crab meat
Spread cream cheese on serving plate. Pour cocktail sauce over cream cheese; top with crab meat Serve with crackers or cocktail rye bread slices.
16 oz can crushed tomatoes
1 cup tomato puree
1 cup water
1/2 medium white onion — chopped
1/4 cup garlic puree — *
1/2 cup oil
1/4 cup vinegar
4 tablespoons dried oregano
1 teaspoon salt — or to taste
4 Japanese chiles — crushed
* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves
with the side of a wide knife; the peel will slip off easily then. Put
the peeled garlic in a blender with about 2 cups of water, and puree.
Drain, if necessary, and store in a tightly closed glass jar in the
refrigerator.
Mix all ingredients. Taste and adjust seasoning. Can be served cold or
hot.
3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve with vegetables over rice.
2 1/2 lb. ground beef
2 cans tomato soup
2 medium onions, chopped
1 box (1 lb.) elbow macaroni
Cook macaroni. Follow directions on box. While that cooks, sauté onions until tender and cook ground beef until brown. Add any spices your family likes salt, pepper, etc. Drain macaroni, put back in the pot. Add meat and soup. Stir well. Serve with bread and salad, you’ll have dinner in less than 30 minutes.
1 boneless pork shoulder roast-3 to 4 pounds
4 tsp. liquid smoke
4 tsp. soy sauce
2 ripe bananas unpeeled
1/2 C. water
Place the roast on a 22 by 18 inch piece of heavy-duty aluminum foil, sprinkle with liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up around roast, add water. Seal foil tightly, wrap again with another large piece of foil. Place in a shallow baking pan, refrigerate overnight, turning several times. Place foil-wrapped meat in crock pot. Cook on low 8 to 10 hours. Drain, discard bananas and liquid. Shred meat with fork.
6 chicken breast halves boneless
2 T dark soy sauce
2 T salad oil
2 T honey
2 T fresh,strained lime juice
1/2 t salt
1/4 t cayenne pepper
MANGO SALSA:
2 mangos (about 1 lb. each) **
1/2 c finely red onion,Diced
1/2 c cucumbers ***see instructions
2 peppers,seeded and diced
1 juice of two limes
1/2 t salt
BASICCAPER MAYONNAISE:
2 egg yolks
1 1/2 T strained fresh lime juice
1/4 t salt,heaping
***Cucumbers should be finely dice, unpeeled.
Trim the chicken breast halves of all fat and gristle and separate the
tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a
shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature
or for several hours the refrigerator, turning several times. Grill
the chicken breasts for 3 to 4 minutes per side, the tenderloins
about 2 minutes per side. The chicken may also be sauteed over
moderate heat in a skillet lightly filmed with oil. The bottom of
the skillet will darken as the honey caramelizes but is easily cleaned.
Cut the breasts in thick slices and fan on dinner plates, placing the
tenderloins along side. Spoon the salsa over the top and drizzle
with the mayonnaise.
MANGO SALSA:
Slice the mango flesh from each side of the pit. One half at a time,
make an inch cut just inside the skin, then score the flesh in
3/8-inch cubes. Turn skin inside out and free the mango flesh with
the knife. Cut the cubes in inch dice, reserving any mushy pieces for
some other use. You should end up with about 1 1/2 cups. Combine
mango with all remaining ingredients and let sit 30 minutes to blend
flavor.
1 C. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 C. dry buttermilk
1/4 C. margarine, at room temperature
3 large egg white, at room temperature
1/4 C. dark molasses
liquid sugar substitute equal to 3 Tbls. sugar
3/4 C. water, at room temperature, divided
1 C. rolled oats
1/4 C. raisins
Place flour, soda, salt, cinnamon, nutmeg, and dry buttermilk in mixer bowl; mix at low speed to blend. Add margarine, egg whites, molasses, sweetener, and 1/2 C. water to flour mixture. Beat at medium speed for 1 minute to mix well. Add 1/4 C. water, oats, and raisins to batter. Mix at medium speed only until blended. Spread batter evenly in a 9~inch square pan that has been greased with margarine. Bake at 375 degrees F. for about 30 minutes, or until a cake tester comes out clean and the cake pulls away form the sides of the pan.
1 1/4 c. boiling water
1 c. uncooked reg. oats
1/2 c. butter or margarine, softened
1 1/2 c. honey
2 eggs
1 tsp. vanilla
1 3/4 c. whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Commercial German chocolate cake icing
Pecan halves (opt.)
Combine first 3 ingredients in a large bowl; stir well. Set aside for 20
minutes. Add honey, eggs and vanilla; stir well. Combine whole wheat flour
and next 4 ingredients, gradually add to honey mixture. Pour into a greased and
floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or
until toothpick comes out clean. Cool in pan and frost. Garnish with pecan
halves if desired. 15 servings. Nutritious!
2 1/2 cups packed brown sugar
1 cup butter or margarine — softened
1/2 cup shortening
2 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
Caramel Frosting — (recipe follows)
CARAMEL FROSTING
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients except Caramel Frosting.
Roll one fourth of dough at a time 1/4 inch thick on lightly floured
surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet. Bake 8 to 10 minutes or until light brown.
Remove from cookie sheet to wire rack. Cool completely. Frost with Caramel Frosting.
CARAMEL FROSTING:
Melt butter in 2-quart saucepan over medium heat. Stir in brown
sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and
stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Place
saucepan in bowl of ice or cold water; cool to lukewarm, stirring
occasionally. Gradually stir in powdered sugar. Beat until smooth and
spreadable. If frosting becomes too stiff, stir in additional milk, 1
teaspoon at a time.