* Exported from MasterCook * Marsh Mallow Cream Fudge [Grandmama's] Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 jar marshmallow cream -- 5 or 10 oz (Mama uses 7 oz)
1 1/2 cups sugar
2/3 cup evap milk (small can)
1/4 cup margarine
1/4 t. salt
12 oz choc chips (semi sweet)
1 cup nuts [Mama uses 1/2 cup]
1 t. vanilla In medium saucepan, combine marshmallow cream, evap milk, butter and
salt. Bring to full boil, stirring constantly over moderate heat for 5
minutes. Remove from heat, add chips, stir until melted. Stir in nuts
and vanilla. Pour into foil lined 8" pan and chill until firm. 2 1/4
pounds. NOTE:
My mother used to make this fudge as a treat for my husband when we went
for a visit. She kept it in the fridge because it melted in hot
weather, which is mostly what we have in south Louisiana. All the way
home he would nibble on it, and he always made the kids beg for it. Last year my son asked for the recipe so he and his girlfriend could try
to make it. I hope this is the recipe you wanted- seems to me that
cooking it 7 minutes instead of 5 might make it more firm. ddmmom/Gayle Gayle ** My Mother's Fudge ** ddmmom@linknet.net
Posted to FareShare 9-99
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* Exported from MasterCook * Mexican Tortilla Soup Recipe By : 150 Vegan Favorites, Jay Solomon
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Soups And Stews
Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon canola oil
1 medium yellow onion -- diced
1 small zucchini -- diced
1 red bell pepper -- seeded & diced
2 cloves garlic -- minced
1 jalapeno or serrano pepper -- seeded &
minced (up to 2)
6 cups water or vegetable broth
1 14 oz can stewed tomatoes
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 11 oz can corn -- drained
4 6 inch flour tortillas -- halved and cut into
1/2" wide strips
2 tablespoons chopped fresh cilantro -- (to 3 tbsp) In a large saucepan, heat the oil over medium heat. Add the onion, zucchini,
bell pepper, garlic, and chili pepper and cook, stirring 5 to 7 minutes. Add
the water or broth, stewed tomatoes, oregano, cumin, and salt, and bring to a
simmer over medium-high heat. Reduce the heat to low and cook for 15 minutes,
stirring occasionally. Stir in the corn and tortilla strips and cook for 10 to
15 minutes. Stir in the cilantro. Remove from heat and let stand for 5 minutes
before serving. Ladle the soup into bowls and serve at once. Typed by Karen C. Greenlee [greenlee@bellsouth.net]
Lyn Hillman **Mexican Tortilla Soup** lhillman@na.ko.com
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* Exported from MasterCook * Mexican Vinaigrette Recipe By : Beyond the Moon Cookbook, Ginny Callan
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 large cloves garlic -- peeled
1 tablespoon chopped chives
1/4 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/4 cup cider vinegar
OR white wine vinegar
1 teaspoon prepared mustard
1 teaspoon chili powder
1/4 teaspoon salt
3/4 cup canola oil Combine the garlic, chives, parsley, cilantro, lime juice, vinegar, mustard,
chili powder, and salt in a blender or food processor. Process until smooth.
With the blender still running, carefully lift the lid and slowly pour in the
oil, processing until well-combined. Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Lyn Hillman **Mexican Vinaigrette** lhillman@na.ko.com
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* Exported from MasterCook * Mini Cherry Cheesecakes Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecakes Desserts
Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Filling:
1 cup vanilla wafer crumbs*
3 tbsp butter/margarine, melted*
8 ozs cream cheese, softened
1 1/2 tsp vanilla
2 tsp lemon juice
1/3 cup sugar
1 egg
Topping:
1 lb. pitted canned or frozen tart red cherries
1/2 cup sugar
2 tbsp cornstarch
red food coloring, optional In a bowl, combine crumbs and butter. Press gently into the bottom of 12
paper-lined muffin cups. In a mixing bowl, combine cream cheese, vanilla,
lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake
at 375 for 12 to 15 minutes or until set. Cool completely. Drain
cherries, reserving 1/2 cup of the juice in a saucepan; discard
remaining juice. To juice, add cherries, sugar, cornstarch and food
coloring if desired. Bring to a boil, stirring occasionally; boil for 1
minute. Cool; spoon over cheese- cakes. Chill for at least 2 hours. Yield: 12 servings. *My Note: I have used a whole vanilla wafer placed in each muffin cup
instead of using the crumbs and margarine. Works just fine. Submitted by Bright Larkin [fareshare@twave.net]
Posted to FareShare 9-99
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* Exported from MasterCook * Mr. Food's Corn Stuffed Peppers Recipe By : Mr. Food
Serving Size : 4 Preparation Time :0:45
Categories : Cheese Corn
Peppers Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 14 oz. can cream-style corn
4 slices white bread -- torn into small
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
4 medium green bell peppers -- cored and seeded
4 slices American cheese Preheat the oven to 350 degrees. In a medium bowl, combine the corn, bread,
egg, salt, and black pepper; mix well. Stand each bell pepper in a deep
3-quart casserole dish. Fill each one equally with the corn mixture then
top each with a cheese slice. Cover and bake for 40-45 minutes, or until
The peppers are tender. Air date: August 24, 1999.
MR. FOOD, OOH IT'S SO GOOD!!
1999 Ginsburg Enterprises Incorporated; all rights reserved
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