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	* Exported from MasterCook * Chocolate Chip Grape Nut Bread Recipe By : Mega-zine Serving Size : 20 Preparation Time :0:55 Categories : Breakfast/Brunch Chocolate Volume 2-5 May '99 Breads - Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Grape nuts 2 cups Buttermilk (low fat 1.5%) 2 cups Sugar 2 Eggs or 1/2 cup egg substitute 1/2 teaspoon Salt 3 1/2 cups Flour 1 teaspoon Baking soda 2 teaspoons Baking powder 1/2 cup Chocolate chips 1 teaspoon Vanilla Soak Grape Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape Nuts mixture and Vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or about 20 servings. Formatted in MasterCook and posted on FareShare 5-99 by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Ingredients for 2 servings : * Exported from MasterCook * Chocolate Covered Peanut Butter Balls Recipe By : Serving Size : 48 Preparation Time :1:00 Categories : Cookies Desserts Chocolate Peanut Butter Volume 2-5 May '99 Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Margarine -- melted 2 C Chunky Peanut Butter 1 pound Powdered Sugar 1 1/2 C Crispy Rice Cereal 1 C Milk Chocolate Chips 1 C Semisweet Chocolate Chips Mix margarine, peanut butter, powdered sugar. Add cereal. Mix well. Press into balls the size of Walnuts. Melt chocolates together in microwave. Dip cookies in chocolate. Put on wax paper. Refrigerate until hard. contributed to FareShare 5-99 by chefmad <chefmad@macconnect.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cicche Del Nonno (Grandpa Cigarette Butts) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Gnocchi Volume 2-5 May '99 Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb. potatoes for boiling, but not new potatoes Coarse grained salt 2 lbs spinach, large stems removed 2 extra large eggs 2 tbsp. freshly grated Parmesan Salt and fresh ground black pepper Freshly ground nutmeg to taste A little unbleached all purpose flour For the Sauce: 1 1/2 cups prepared tomato sauce 4 Tbsp. heavy cream To Serve: Freshly grated Parmigiano Reggiano cheese. Boil potatoes in salted boiling water until soft. Boil the spinach in a different pot. Pass the potatoes through a potato ricer. Drain the spinach, squeeze it very well and finely chop it. Combine potatoes and the spinach in a bowl add Parmesan and the eggs, and season with salt pepper and nutmeg. Add a little flour, then form a long rope of dough about 1 inch in diameter. Cut off the "cicche" about one inch long. Place a large pot of cold water over medium heat and when the water reaches a boil, add salt to taste, then the "cicche" and as they float onto the surface, transfer them from the pot to a skillet with the tomato sauce. Add cream to the skillet and the "gnochetti", saute for 3- 4 minutes. Serve with Parmigian Reggiano cheese. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Bread Casserole Recipe By : Quick Cooking Magazine Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Casseroles Corn Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 1/2 cans whole kernel corn -- drained 1 can cream-style corn -- (14 3/4 oz.) 1 pkg. corn bread/muffin mix -- (8 1/2 ounce) 1 egg 2 Tablespoons butter or margarine -- melted 1/4 teaspoon garlic powder 1/4 teaspoon paprika In a large bowl, combine all ingredients. Pour into a greased 11" x 7" x 2" baking dish. Bake uncovered at 400F for 25-30 minutes or until the top and edges are golden brown. Yield: 4-6 servings. Recipe from Carrina Cooper in Quick Cooking Magazine Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Salad with 2 Dressings Recipe By : soar Serving Size : 4 Preparation Time :0:00 Categories : Crab Cucumbers Peppers Salads - Main Dish Seafood Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Frozen thawed crab -- (6-10 ounces) 1 head lettuce -- shredded 1 green pepper -- sliced 1 cucumber -- sliced Lemon wedges chopped parsley -- optional SNAPPY RED DRESSING---- 3/4 cup Chili sauce 2 tablespoons Lemon juice 2 tablespoons Sour cream 1 tablespoon Onion, grated 2 teaspoons Horseradish -- or more, to taste CREAMY DRESSING--- 1/2 cup Mayonnaise 1/4 cup Whipping cream 1/4 cup Chili sauce 1/4 cup Green pepper 1/4 cup Green onion 1/4 teaspoon Salt Arrange the lettuce on 4 salad plates. Top with crab. Pour choice of dressing over. Top with green pepper, cucumber, lemon and parsley. SNAPPY RED DRESSING: Mix and chill 30 minutes to blend flavors. CREAMY DRESSING: Blend mayonnaise with whipped whipping cream. Mix in chili sauce, green pepper, green onion, and salt. Extra dressing may be refrigerated for several days. source, WEBSTER - Dan Schamber, archived at recipes@soar.berkeley.edu. Posted on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cuke-N-Clam Rapid Ramen Recipe By : http://www.umr.edu/~mfischer/ramen/recipe.html Serving Size : 1 Preparation Time :0:00 Categories : Clams Cucumbers Main Dishes Ramen Seafood Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cucumber 1 package ramen oriental or -- your fave flave 1 can minced or chopped clams Peel and chop cucumber into small cubes. Boil ramen. While cooking, drain the clams. Add cukes about 2 minutes into boiling. Add flavor packet. Just before you turn off the heat, add the clams but don't cook for long cause they get tough. Stir and serve. Ami Chen Mills (San Jose,California) Posted on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This is, true to essential ramen nature, a super-fast ramen recipe that will satisfy most Asians (like myself) who love wintermelon soups but can't cook Chinese for beans. (Soybeans, that is.)