10k Food Recipes

24 Mounds snack-size candy bars

144 (1-inch pieces) Twizzler Pull-n-Peel candy

1 cup prepared chocolate frosting

48 yellow Reese’s Pieces candies

Candy-coated milk chocolate sprinkles (not jimmies, Hershey’s Chocolate Shoppe used in photo)

Using a skewer, poke 3 holes into each long side of the Mounds bars. Insert grape Pull-n-Peel in holes as the bug’s legs. Spoon frosting into pastry bag with small plain tip or small zipper-lock bag with a corner snipped. Pipe 2 small dots on one short end of candy bar and attach the Reese’s Pieces as the eyes.Pipe dots on top of candy eyes and on body. Press Chocolate Shoppe pieces on frosting dots on the body.

Makes 24. This party favor recipe is from Hershey’s

-FHMN87A Phill Bower 3 c Bread flour

1/2 c Whole wheat flour

1 1/2 tb Butter; room temperature

1 ts Salt

1 ts Pumpkin pie spice

1 lg Egg

1/2 c Milk

1/4 c Orange juice

1/2 c Canned pumpkin

1/3 c Sugar

1/2 c Pecan pieces

2 1/2 ts Active dry yeast

Process the ingredients according to the manufacturer’s instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. This is for a 1 1/2 pound loaf. I have set the serving for “3″ if you make a 1 pound loaf, set the servings for “2″ and let the great MM make the conversion for you. From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts.

1 pk Cake mix

– gold, spice or white 1/2 c California dried figs

– stemmed Soft white butter icing Make cake according to package instructions, folding in figs which have been cut into small pieces. Fill cup cake pans 2/3 full. Bake 25 minutes at 375 F. To make Spooks, turn cup cakes upside down. Place a dab of icing in the center, and set whole California dried fig upright with the stem standing erect at the top. Let stand until firm, then ice the whole thin with soft white butter icing. Let icing flow around the base of the cake to resemble a sheet. Mark off slits for eyes. Weird-looking; wonderful-tasting! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

-Marcy Cady KJCR38A 3 pk Jello — (any flavor) (3oz)

1 c Whipping cream

2 1/2 c -Boiling water

Boil water. Add gelatin and jello, stirring until dissolved very well. Add whipping cream and continue stirring. Pour into 8×8 pan and chill well. (You could adapt this recipe for any holiday. For Halloween I suggest using orange jello, and use pumpkin shaped cookie cutters. The little ones really like this recipe). Reformatted by: CLM, HCPM52C

—–PATTI – VDRJ67A—– 12 c Popped popcorn

1/2 c Margarine or butter

3 c Mini marshmallows

1/2 pk Lime flavored jello

Green food color Candy pieces to decorate – tree with

Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.

1/2 pound Butter — at room temperature

1 tablespoon Butter — at room temperature

2/3 cup Sugar

2 Egg whites

4 cups Flour

Blackberry jam — with seeds —–TOOLS—– Bowl Mixer Pastry brush Cookie sheet Spatula Wire cooling rack

sm Spoon With an adult’s help, preheat oven to 325F.

Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all the sugar has been used.

Add the egg whites and flour to the butter and sugar. Beat until the dough is well blended.

Dip a pastry brush into the tablespoon of butter and lightly brush a very thin layer onto the cookie sheet.

With clean hands, roll the dough into golf ball sized balls. Flatten the balls slightly, and using your thumb, press a dime size dent into the middle of each one. Place cookies, dent size up, about 1″ apart on cookie sheet. Bake aobut 12 minutes or until Allow the cookies to cool on the cookie sheet for a few minutes before moving them to a wire rack with a spatula. When the cookies are completely cooled, use a small spoon to fillthe dent in each one with jam. Makes about 3 1/2 dozen blackheads.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

————————————FISH———————————— 2 Carrots

2 Celery stalks

1 Parsley root

1 Onion, quartered

5 Peppercorns

1 Bay leaf

2 t Salt

6 c Water

2 lb Fish fillets

-(carp, sole, pike -or similar fillets) ———————————–SAUCE———————————– 3 T Butter

3 T Flour

3/4 c Horseradish, prepared,

-cream-style 1 t Sugar

1/4 t Salt

2/3 c Sour cream

2 Eggs, hard-cooked,

-peeled and sieved Combine vegetables, dry seasonings and water in a saucepan or pot. Bring to a boil; simmer 20 minutes, then strain. Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux. Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. Remove from heat and stir in horseradish, sugar, salt, sour cream and eggs. Cool for 15 minutes. Pour the horseradish sauce over the chilled fish and garnish with shredded lettuce. NOTES: * Fish in horseradish sauce — This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve. The Polish word for Christmas eve is Wigilia (pronounced VI-gee-lee-ah). Its root is like the English vigil: waiting for Christ to be born. At the end of the Wigilia meal the family goes off to midnight mass at church. There are usually 12 dishes in a Wigilia meal to symbolize the 12 apostles, though some families serve 13 because they include Christ in their count. The meal starts when the first star can be seen; this symbolizes the star of Bethlehem. Although The Wigilia is meatless (Advent, the season of penance, continues until midnight), it is still festive and delicious. The tradition of Wigilia, though centuries old, is still current in Poland. There is no fixed set of rules for what the 12 (or 13) dishes must be; the items in the meal change somewhat according to location and availability of ingredients. Nevertheless, all of the dishes are traditional, and in addition there are many traditions for the serving of the meal. For example, some people place straw under the tablecloth to symbolize the manger in which Christ was born. Most families set an extra place, for the stranger who might be passing by. This is my family’s traditional Wigilia meal: : Fish in horseradish sauce : Pike Polish style : Pickled beets : Pickled herring in sour cream : Stewed sauerkraut with mushrooms : Christmas eve kutia : Almond soup : Noodles with poppy seed and raisins : Poppy-seed rolls : Christmas bread : Baked apples with red wine : Marzipan : 12-fruit compote With this first recipe you will notice a similarity with my last name. Now you know a word of Polish (namely chrzan = horseradish i.e. hot stuff). : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. Experiment. : Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust

4 Pears, preferably Bosc

2 t Fresh lemon juice

1 c Cranapple juice

Halve, peel, and core the pears. Sprinkle freshly cut pears with lemon juice to prevent browning. Place in microwave-safe dish and cover with cranapple juice. Cover and cook on high 6 – 8 minutes or until pears are fork tender. (Check the pears after 6 minutes; the fresher the pears, the longer they’ll take to cook.) Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight.

I love the texture and buttery flavor of poached pears. This microwave poaching method is so simple that sometimes I buy a big bag of pears and poach them all at once. They can then be refrigerated and covered and eaten as snacks throughout the next week. Bosc and Bartlett pears are the best varieties for poaching. This is a nice holiday recipe because the cranberry juice turns the pears a pale pink color. These pears are pretty garnished with some fresh mint sprigs. This recipe is best made at least 30 minutes in advance to give the pears time to cool. Total Calories Per Half Pear: 62; Fat: <1 gram Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _’Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster. Posted by Bobbi Pasternak to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

7 Or 8 ice cubes

1 cup Milk

1 large Scoop vanilla ice cream

Blue food coloring —–TOOLS—– Blender Ice cream scooper Tall glass

With an adult’s help, grind ice cubes in blender.

Add milk to crushed ice and lend on low speed for 10 seconds. Add one large scoop of ice cream and blend again for about 30 seconds.

Slowly add about eight drops of food coloring to blender, mixing after every couple of drops, until smoothie is the color of your favorite fabric softner. Serves 1 downy dude.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

-thawed Blueberries or raisins 1 1/2 c Boiling water

1 lg Pkg gelatin – any red flavor

1 c Cold water

Ice cubes Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for “eyeballs.” Place a blueberry or raisin in each scoop for the “pupil.” Freeze 30 minutes, or until firm. Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Mix cold water and ice cubes to make 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin around the two “eyeballs” in each dish, leaving the top of the “eyeballs” exposed. Refrigerate 1-1/2 hours, or until firm. Source: Kraft Foods