The Online Recipe Book

1 sm Onion

1 tb Vegetable oil

1 sm Tomato

1 c Mushrooms

1/2 c Brown rice, cooked

2 oz Dried chestnuts

2 tb Water

1 ts Yeast extract

1 ts Tomato paste

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.) Chop the onion and saute it in the oil in a saucepan for about 3 minutes. Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so. Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture. Continue cooking over a gentle heat until all the ingredients are well heated. * Source: The Single Vegan – by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias

1 pk Cake mix; spice flavor

- 18 1/4 oz. 1 c Pumpkin, canned

1/2 c Vegetable oil

1 pk Vanilla pudding mix; instant

3 Eggs

1 ts Cinnamon

1/2 c Water

12 c Pecans; chopped

Powdered sugar Combine all ingreds except nuts & pwd sugar. Blend well, then beat 5 min. Fold in nuts. Grease & flour Bundt pan. Bake @ 350 for 45 min. Cool in pan 15 min. Remove from pan & sprinkle with powdered sugar when cool. Posted on

Prodigy by Kim Clegg. —–

2 c Flour

1 1/2 ts Baking powder

1/2 ts Salt

1 Stick butter or margarine

1 c Sugar, divided

2 Eggs, separated

1/3 c Maraschino cherry juice

Milk 1/2 c Chopped maraschino cherries

1/2 c Chopped nuts

Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in cherries and nuts. Beat egg whites until just stiff; add reserved sugar and beat stiff; fold into batter. Pour into greased and lightly floured 9×13-inch baking, 2 8-inch heart shaped pans, 1 greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for

30 to 35 minutes (9×13-inch cake); 25-30 minutes (heart shaped pans), 40

to 45 minutes (Bundt or tube cake pan) or until cake tests done. Cool completely and top with Cherry Cream Frosting, or as desired.

1 3/4 c Regular granola

1 1/2 c All-purpose flour

1 c Sweet butter, softened

3/4 c Sugar

3/4 c Packed dark brown sugar

1 ts Baking soda

1 ts Salt

1 ts Vanilla extract

1 Egg

1 c Raisins

1/2 c Unsalted peanuts,*

* coarsely chopped Granola and brown sugar give this cookie its crunch and rich flavor. Preheat oven to 350?. In a large bowl, measure all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended. Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet. Bake 10-14 minutes at 350? until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely. Store cookies in a tightly covered container up to 1 week. Variations: Chocolate-Granola Cookies: prepare dough as for Raisin Granola cookies but substitute 6 ounces of semi-sweet chocolate pieces for half cup of raisins. Date-Granola Cookies: Substitute 1 cup of chopped, pitted date. for raisins. Yield: 3-4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer

16 oz Can red sour pitted cherries

1 1/2 tb Cornstarch

4 ts Sugar

1/4 ts Almond extract

TOPPING 1/2 c Quick-cooking rolled oats

2 tb Chopped walnuts

1 tb Margarine, melted

Drain cherries, reserving 3/4 cup juice. Combine small amount of juice, cornstarch, and sugar in saucepan. Stir in remaining juice. Cook over moderate heat, stirring constantly until thickened and clear. Remove from heat. Add cherries and extract. Spread in 8-inch pan. TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl. Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle topping over cherries. Bake for 20 minutes or until topping is browned. Serve warm or chilled. 1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange 2.2 gm

protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8 mg potassium, 1.5 gm fiber, 0 chol.

Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93

2 c Butter

2 c Sugar (granulated,

-white) 2 c Brown sugar

-(dark brown) 4 lg Eggs

2 t Vanilla extract

4 c Flour (sift

-before measuring) 5 c Rolled oats (oatmeal),

-powdered finely 1 t Salt

2 t Baking soda

2 t Baking powder

24 oz Chocolate chips

-(being a purist, -I prefer Toll House -morsels) 8 oz Chocolate bar,

-finely grated 3 c Chopped nuts

-(I prefer walnuts, -but use your favorite) Preheat oven to 375 degrees F. Cream together the butter and the sugars. Sift together flour, oatmeal, salt, baking soda, baking powder and shredded chocolate bar. Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. Mix chocolate chips and nuts into mixture. Drop by onto ungreased cookie sheet in small drops. Bake 6 minutes or until done. NOTES: * Chocolate Chip Cookies like Mrs. Fields makes — These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. However, the cookies do not taste exactly the same as the name brand. Yield: approximately 60. * A blender works very well to powder the oats and the chocolate bar. The blender chops the oatmeal finer than a food processor. The powdered chocolate bar should melt at the touch of your fingers. * I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of cold milk. * Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means rolled oats, such as Quaker oats. : Difficulty: easy to moderate. : Time: 30 minutes. : Precision: measure the ingredients. : Sam Spitzner : Illinois Bell, Chicago, Illinois : Email address: ihnp4!ilunix!sks : Snail address: 225 W. Randolph, HQ17B, Chicago, Il. 60606 : Copyright (C) 1986 USENET Community Trust

1/2 tb Gelatine

1/4 c Cold water

1/2 c Sugar

1 c Pineapple cooked or canned

1 c Strawberries

1 c Cream

3/4 c Milk

1 c Chopped nuts

1 Egg white

This was the RODIER wedding dessert Aug 1, 1927. Soak gelatine in cold water 5 min. Dissolve over hot water. Add dissolved gelatine to whipped cream, milk and sugar. Stir in beaten egg white. When cold, add pineapple and strawberries chopped in small pieces, and chopped nuts. Serve cold in sherbet glasses.