* Exported from MasterCook * Peanut-Butter-Chip Brownies Recipe By : Chocolate Lover's Cookies and Brownies
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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Method
1/2 Cup butter or margarine
4 Squares Semisweet Chocolate
1/2 Cup sugar
2 eggs
1 Teaspoon vanilla
1/2 Cup all-purpose flour
12 Ounces peanut butter chips
1 Cup milk chocolate chips -- 6 oz Preheat oven to 350 F. Butter an 8-inch square pan. Melt butter and
semisweet chocolate in small heavy saucepan over low heat, stirring
just until chocolate melts completely. Remove from heat; cool. Beat
sugar and eggs in large bowl until light. Blend in vanilla and
chocolate mixture. Stir in flour until blended; fold in peanut
butter chips. Spread batter evenly in prepared pan. Bake 25 to 30
minutes or just until firm and dry in center. Remove from oven;
sprinkle milk chocolate chips over the top. Place pan on wire rack. When chocolate chips have melted, spread them
over brownies. Refrigerate until chocolate topping is set. Cut into
2-inch squares. Makes 16 brownies REG shared by Sherilyn Schamber <cookingcenter@yahoo.com>
and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Peppery Fish Chowder Recipe By :
Serving Size : 10 Preparation Time :0:15
Categories : Fish Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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2 medium celery stalks -- chopped (1 cup)
1 medium bell pepper -- chopped (1 cup)
1 medium onion -- chopped (1 cup)
2 cloves garlic -- finely chopped
2 (14 1/2 oz e diced tomatoes -- undrained
2 cups V-8® vegetable juice
1 cup dry white wine -- or vegetable broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground red pepper -- (cayenne)
1 pound firm-fleshed fish steak -- cut into 1" cubes
1/2 cup uncooked instant rice
3 tablespoons chopped fresh parsley Mix all ingredients except fish, rice and parsley in a 3 1/2 to 6
quart slow cooker. Cover and cook on Low heat setting for 7-9 hours
(or on High setting for 3-4 hours) or until vegetables are tender.
Stir in fish, rice and parsley. Cover and cook on High heat setting
for 30 to 45 minutes or until fish flakes easily with fork. Makes 10 servings. Start to Finish Time: "10:00" Per serving: 90 calories, 10 CFF, 1 g fat, 0 g sat fat, 20 mg
cholesterol, 540 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g
protein Diet Exchanges: 1 starch, 1 very lean meat Source: "Betty Crocker, Slow Cooker Meals, February 2000, #159, P62"
Copyright: "(c) 1999 bvy General Mills, Inc. Minneapolis, MN" MC formatting and posted on FareShare 1-2000 by "bobbi744@acd.net" - - - - - - - - - - - - - - - - - - NOTES : Substitution: Chowder with a kick! We like the added heat
of the red pepper, but if you prefer a chowder that's a little
tamer, use black pepper instead. If you like really fiery chowder,
pass a bottle of red pepper sauce at the table. Success Hint: Cutting the fish into 1 inch pieces will be a snap if
you use fish steaks that are 1 inch thick or use thicker cuts of
fish fillets. Any firm-fleshed fish, such as halibut, haddock,
swordfish, pollock, tuna or red snapper works well in this soup.
* Exported from MasterCook * Piri Piri Recipe By : EMERIL'S NEW NEW ORLEANS COOKING
Serving Size : 1 Preparation Time :1:00
Categories : Condiments/Seasonings Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups Olive Oil
4 Fresh Jalapeno Peppers -- Coarsely Chopped
2 Fresh Poblano Peppers -- Coarsely Chopped
1 Tablespoon Crushed Red Pepper
1 Teaspoon Salt
8 Turns Freshly Ground Black Pepper
1 Tablespoon Garlic -- Minced Combine all of the ingredients except the garlic in a saucepan over
high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove
from the heat, and allow to cool to room temperature. When the mixture is cool, pour it into the bowl of a food processor
and pulse 16 times. Pour the sauce through a funnel into a clean
wine or other bottle and cover with a piece of plastic wrap. Allow
to sit for 7 days before using. Keeps up to 2 months at room
temperature. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - NOTES : Peppers are chopped stems, seeds, and all.
* Exported from MasterCook * Pork Breakfast Sausage Recipe By : LOUISIANA REAL & RUSTIC
Serving Size : 1 Preparation Time :0:00
Categories : Pork Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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3 Tablespoons Fennel Seeds
1 Cup Water
3 1/2 Pounds Boneless Pork Butt -- 1" cubes
4 Teaspoons Salt
1/2 Teaspoon Cayenne
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder
1 Teaspoon Fresh Ground Black Pepper Put the fennel seeds and water in a small saucepan and bring to a
boil. Reduce the heat and simmer for about 8 minutes. Strain and
reserve the liquid, about 3 tablespoons. Discard the seeds. Season the pork with the salt, cayenne, onion powder, garlic powder,
black pepper, and the fennel essence. Using you hands, mix well.
Grind the pork mixture through a meat grinder fitted with a 1/4 inch
die. Or, put the pork mixture in a food processor fitted with the
metal blade and pulse several times to coarsely grind the meat. It
should not be pureed into a paste. Either stuff the mixture into prepared 1/2 inch diameter casings or
divide it into small portions. It con be frozen indefinitely. Posted on Fare Share 1-1-2000 by Alaska Michael
mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - NOTES : Makes about 3 1/2 pounds. | 
