Recipe: Letter Q Recipes (20)

recipelink.com Chat Room Recipe Swap
Letter Q Recipes - 2000-10-17 (20)

Kate,MO (11:26:36) :

Basil, Swiss and Spinach Quiche
Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 51 mins

Ingredients
1/4 cup butter
1 onion, peeled and chopped
1 green bell pepper, seeded and diced
2 clove garlic, crushed
1 (10-oz.) package chopped frozen spinach, thawed and well drained
6 eggs
1 (12-oz.) can NESTL CARNATION Evaporated Milk
8 ounces 2% milk
2 teaspoons crushed dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded Swiss cheese
3/4 cup grated parmesan cheese, divided
1/4 cup toasted pine nuts
2 (9-in.) unbaked pie crust

Preheat oven to 350 F.

Melt butter in a large skillet over medium-high heat. When foam subsides, saut onion, green bell pepper and garlic until tender, about 4 minutes. Stir in spinach (well drained, excess moisture squeezed out) and saut 2 more minutes; set aside.

In a large mixing bowl, beat eggs, evaporated milk, milk, basil, salt and pepper until well combined. Stir in spinach mixture, Swiss Cheese, 1/2 cup Parmesan cheese and pine nuts. Divide evenly between pie crusts. Sprinkle tops with remaining Parmesan. Bake for 40 to 45 minutes, or until centers are just set.

Servings: 12

Hub-UK (08:18:12) :

Mother's "Mushy" Pea Soup (Haven't got one with Q but P comes before Q)

Memories of growing up are continually dogged by Mother's "Mushy" Pea
Soup. My brother and I must have eaten gallons of it during our
teenage years, even to the stage where I think my brother was getting
withdrawal symptoms if he did not get a regular "fix".

All our friends knew Mum's pea soup and would often ask if there
would be any available if they called around. And during winter
months any guests of the family who were invited for lunch would
invariably start their meal with a bowl of good old pea soup.

Mind you it was good and on a cold winter's day was both warming and
nourishing.

During the winter months the kitchen was like a production line for
pea soup with a pan of it always on the go. We even had pea soup
lollies for the times when supply wasn't keeping up with demand -
that was pea soup deep frozen in long half pint containers - all it
lacked was the sticks and you could have sat their on a hot summer's
day licking a nice cooling pea soup lolly!

The great secret of the pea soup died with my mother a few year's
ago. As I have got older I have looked to recapture those recipes
from my youth because as well as tasting good they are imbued with
fond memories (you forget the bad ones) so over the last two months I
have been creating various concoctions in an attempt to re-create the
famous pea soup. I am pleased to say that I have succeeded to the
point where only an experienced connoisseur of Mum's soup might be
able to tell the difference.

Part of the problem has been the ingredients. Back when Mum used to
make it you could get ham bones from the grocer (it was the grocer
that sold the bacon in the UK and not the butcher). The arrival of
supermarkets saw the death of the independent grocer in the early 70s
and with it the availability of ham bones. If you can still get them
so much the better otherwise like me you will have to rely on stock
cubes!

12 pints water
1 bunch of celery
5 large carrots
1 large onion
2 pkts dried peas (the type you have to soak with a steeping tablet
for 24 hours)
4 ham stock cubes
Fresh ground pepper
Sea salt

Remember you will need to soak your peas for 24 hours before you need
them.

You will need a saucepan that is capable of holding at least 8 pints
of liquid.

Fill your pan with 8 pints of water. Rough chop your celery, carrots
and onion and add to water. (Do not add any salt - salt stops the
flavour from coming out of the vegetables). Bring to boil and leave
to simmer for about 4 or 5 hours or until liquid has reduced by half.

(If you have been lucky enough to get hold of ham bones place them in
the pan with the vegetables - do not add stock cubes at later stage.
You will have to gauge water according to size of your pan. Less
water at this stage does not matter as you are merely making your
stock).

Remove and discard the vegetables. Drain and rinse your peas which
have been soaking and add to pan. Bring liquid in pan back up to
level at start of process (approximately another 4 pints). Bring to
the boil and add 4 ham stock cubes (I use Knorr stock cubes in the UK
which have only recently become available). Turn down heat and leave
to simmer for 1 or 2 hours with a lid on.

Remove from heat and put through liquidiser. Add salt and pepper to
taste.

Serve hot with chunks of ciabatta or French bread.

Makes approx 12 bowlfuls

This recipe comes from the "Special Recipes or Recipes with a Story"
section at www.hub-uk.co.uk where new recipes appear every week with
a special section by Chef Tallyrand each week

recipelink.com (01:53:24) :

Quarterback Crunch

5 quarts Popped popcorn
2 cups Miniature marshmallows
1 cup Whole roasted almonds
2 cups Light brown sugar
1/2 cup Light corn syrup
1/2 pound Butter
1/4 teaspoon Cream of tartar
1 teaspoon Salt
1 teaspoon Baking soda

In large roasting or baking pan, combine popped corn, marshmallows, and almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat. Stirring constantly, boil rapidly to hard ball stage, 260~ on candy thermometer, about 5 minutes. Remove from heat. Stir in baking soda quickly but thoroughly. Pour immediately over popcorn mixture.

Stir gently until well coated. Turn out at once on wax paper, spread apart and allow to cool completely.

Break apart and store in airtight container.

Source: Unknown
Makes about 6 qts

recipelink.com (01:51:38) :

Quelites (Spinach and Pinto Beans)

1 Tb crushed red New Mexican chile -- seeds included
1 1/2 lbs fresh spinach
3 Tbs chopped onion
2 Tbs bacon fat -- vegetable shortening
1/2 C cooked pinto beans
1 tsp vinegar
Cook the
Add the

Cook the spinach, drain, and chop. Saute the onion in the oil until soft. Add the other ingredients and continue to saut for 5 to 10 minutes.

recipelink.com (01:49:46) :

Quiche Alla Roma
Recipe By : Gilda Latzky
Serving Size : 6

2 eggs -- lightly beaten
salt and pepper
1/4 teaspoon Dijon mustard
1/4 cup onion -- finely chopped
1 cup (well packed) cheddar cheese -- grated
1 tomato -- thinly sliced
1 green pepper -- cut in thin strips
1 tablespoon oregano
1/4 pound Genoa salami -- thinly sliced
1 9" pie shell

Preheat oven to 350.

Combine eggs, salt, pepper, mustard, onion and cheese. Spread in bottom
Of shell. Arrange tomatoes, pepper slices and optional salami on top and sprinkle with oregano.

Bake 35 to 40 minutes until pastry is cooked and egg is set.

recipelink.com (01:46:39) :

Quesadilla Squares
Serving Size : 8

2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
2 4 oz cans chopped green chiles, -- drained
1 cup Bisquick baking mix
4 large eggs, beaten
1/4 cup salsa

Preheat oven to 425 degrees. Coat a 9x13 inch baking dish with vegetable oil spray. Sprinkle cheeses on bottom; top with chiles; set aside. In a mixing bowl, combine milk, eggs and Bisquick and beat until smooth. Carefully pour mixture over chiles. Top with salsa. Bake until puffed and golden, about 25 to 30 minutes. Cool for 10 minutes. Cut into bite-size pieces and serve warm.

recipelink.com (01:43:53) :

Quacker Jacks

1 cup Peanuts -- warmed
1 cup Butter
5 cups Popped corn -- warm
2 cups Brown sugar -- packed
1/2 cup Light corn syrup
1/2 teaspoon Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add brown sugar and syrup. Cook till thick then add baking soda; stir. Pour over warmed popped corn and peanuts. Stir well. Let cool and munch down.

Judy/AZ (12:21:51) : Here are some quick breads.

Banana Bread
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking powder
1 teaspoon salt

TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped

This is outstanding and makes two large
loaves and I always ending up giving one to
a neighbor.
The topping is what really makes this so
delicious.
*******************************
Preheat oven to 350
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and
buttermilk
Mix well and add to creamed butter and
sugar.

Sift together flour, soda and salt.
Add to banana mixture, beat well.

Pour into 2 greased and floured 9x5x3-inch
loaf pans.
Bake 45 to 50 minutes or until bread pulls
away from sides of pan. Cool.

Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans.
Pour over bread spreading to all the
corners. Place under broiler until bubbly and brown. Watch closely.

Cranberry Cream Cheese loaf. This is really good. (more)

This is my favorite holiday bread now.

2 3-oz pkg cream cheese, softened
1 egg
2 C all purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C apple juice (I've used OJ too)
1/4 C butter, melted
1 egg, beaten (yes, it's another egg)
1 1/2 C coarsely chopped fresh cranberries
1/2 C chopped walnut
Orange zest (optional)

Heat oven to 350F. Grease and flour bottom
only of 9x5 loaf pan. In small bowl, beat
cream cheese until light & fluffy. Add 1
egg; blend well. Set aside.

In large bowl, combine flour, sugar, baking
power, baking soda and salt. Stir in apple
juice, butter, and beaten egg. Fold in
cranberries and nuts. (I added orange zest
to this recipe, so if you want to, add it in
now.)

Spoon HALF of batter into pan. Spoon cream
cheese mixture evenly over batter. Top with
remainder batter.

Bake for 65-70 minutes or until top springs
back when lightly touched in center. Cool 15
minutes; remove from pan. Cool completely.

When sliced, you'll be able to see the cream
cheese in the loaf. It's such a nice little
surprise.

Glazed Apple Bread

1/2 cup canola oil
1 cup sugar
1 teaspoon vanilla
1 large egg
2 cups sifted unbleached flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons milk
1/2 cup raisins
2 large apples finely chopped (Use good
baking apples)
1/2 cup walnuts chopped
Glaze
1/2 cup powdered sugar, sifted
1 tablespoon water
2 tablespoons melted butter

Combine oil, sugar, an vanilla. Cream until
light and fluffy. Add eggs and
beat well. Sift together flour, cinnamon,
salt, and baking powder. Add milk,
raisins, apples, nuts, and dry ingredients to
mixture and stir only until
flour is well dampened. Bake in well-greased
9x5x4 inch loaf pan at 350
degrees for 50-60 minutes. Cool; remove from
pan. Combine glaze ingredients;
mix well and pour over loaf. Let glaze set
before wrapping loaf tightly.
Best if made day prior to serving.

SPICED PUMPKIN BREAD

Serve one of these loaves the day you make them. Wrap the other in foil
and freeze up to one month so that you'll have it on hand for unexpected
company.

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350 F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large
bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda,
salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix
in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes
out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife,
cut around edge of loaves. Turn loaves out onto racks and cool completely.

Makes 2 loaves.

Bon App tit
November 1995
Vern Bertagna: West Frankfort, Illinois

Kelly~WA (10:06:31) :

Popeye's Red Beans & Rice
(Using quick-cooking rice)

Makes: 4 servings.

BEANS
One 30-ounce can or two 15-ounce cans red kidney beans
1 1/2 teaspoons white pepper
1/4 teaspoon paprika
4 tablespoons(1/2 stick) butter
1/4 teaspoon garlic powder

RICE
1 1/2 cups quick cooking rice (Minute Rice or Uncle Ben's)
1 1/2 cups water
2 tablespoons (1/4 stick) butter
1/2 teaspoon garlic salt

Pour the beans with their liquid into a large saucepan. Turn the heat to
medium. Add the pepper, paprika, butter, and garlic powder. When the
beans begin to boil, use fork to mash some of them against the side of
the pan. Stir the mixture constantly. In about 20 minutes, the beans
will reach the consistency of refried beans( in other words, they will
have a smooth, creamy texture with some whole beans still swimming
around). Prepare the rice, using the 2 tablespoons butter and 1/2
teaspoon garlic salt instead of the butter and salt amounts specified on
the box for 4 servings. To serve, pour 1/2 cup of beans into a bowl and
scoop the same amount of rice on top of the beans.

Kelly~WA (10:05:55) :

Rice and Barley Risotto with Quick-Cooking Barley

1 Cup Thinly sliced mushrooms
1 medium onion, chopped
1 1/2 cups vegetable broth
1 teaspoon garlic pepper seasoning blend
1 teaspoon Dijon mustard
3/4 cup uncooked quick-cooking barley
1/3 cup instant wild rice
1/4 cup dried cranberries (or 10 sundried tomatoes)
2 cups packed spinach leaves, shredded

In nonstick pan head mushrooms and onions stir in broth, garlic pepper
seasoning and mustard. Cover and heat to boiling. Stir in remaining
ingredients, except spinach; reduce heat to low. Cover and simmer 10
minutes, stirring once. Stir in spinach; cover and simmer about 45 minutes
or until water is absorbed and barley and wild rice are tender.

Kelly~WA (10:05:32) :

Summer Picnic Salad with queso fresco cheese

3 cups cooked rice, cooled to room temperature
1 17-ounce can whole kernel corn, drained
1/2 cup diced chile poblano, peeled, and seeded 1/2 cup chopped
green olives with pimientos
1/3 cup chopped green pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onions
1 teaspoon crushed red pepper
3 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon garlic, crushed
8 ounces "queso fresco" or a very mild feta cheese, crumbled
Lettuce leaves
2 small tomatoes, cut into wedges, for garnish

Combine rice, corn, chile, olives, green pepper, red pepper, onions and
crushed red pepper in large bowl. Mix lime juice, oil and garlic; add to rice
mixture. Just before serving add cheese and toss lightly. Serve on lettuce
leaves; garnish with tomato wedges

Makes 6 servings.

Nutrition

Each serving provides 340 calories, 10 grams protein, 17 grams fat, 40
grams carbohydrate, 2 grams dietary fiber, 34 milligrams cholesterol and 861
milligrams sodium.

Kelly~WA (10:04:37) :

Cranberry-Quince Jam

4 c sugar
3 c cranberries
2 c chopped apples
2 c chopped quince
c orange juice
minced zest of one orange

Mix all ingredients in large pot; cook slowly over low heat, stirring until it boils. Cook until it
sets (not too dry); seal in hot sterilized jars. Store in cool dry place.

Kelly~WA (10:04:19) :

Quince Jelly

The lemon juice is really only necessary if the quince jelly doesn't "take"
within the allotted time.

5 large (each 10 ounces) quinces
8-1/2 c. sugar (3-1/2 pounds)
1 to 2 tbs. freshly squeezed lemon juices (if necessary)

Prepare six 8 ounce jelly jars.

Rub the quinces briskly with a towel to remove any down on the skin, if
there is any. (Don't peel them; the skin is important for the jelly.) Cut the
quinces in half, then using a melon ball maker, remove the white core and
the seeds, and reserve them. Tie the seeds and the cores together in a
piece of cheesecloth.

Place the fruit and the seed bundle in a large heavy stock pot. Add water
to cover by about 1 inch so the quinces are floating slightly but not
wallowing. Cover, bring to a boil over medium high heat, then reduce the
heat so the liquid is simmering merrily.

Cook, partially covered so very little liquid evaporates, until the quinces
can be pierced easily with a metal skewer, 25 to 40 minutes depending
on the fruit. While the quinces are cooking, press on the seed bundle
often to extract the pectin. Drain, reserving the liquid and the seed
bundle.

Measure out 6-1/4 cups liquid and return it and the seed bundle to the
pot. Add the sugar, stir, and bring to a boil over medium high heat.
Reduce the heat so the liquid is boiling steadily but not wildly, and cook,
stirring and pressing on the bag of seeds, until the liquid
thickens, anywhere from 10 to 25 minutes. (To test for consistency,
drizzle some jelly on a cold plate, place it in the refrigerator for 1 to 2
minutes, and then check to see if it has thickened enough that it won't run
all over the plate.

If it is still very runny, continue cooking until it thickens to your liking.) If
the liquid hasn't jelled within 30 minutes, stir in 1 to 2 tablespoons lemon
juice and cook until it jells, an additional 5 to 10 minutes.

Remove the jelly from the heat and strain it, if necessary, so it is
perfectly clear. Ladle the jelly into the sterilized jars and seal according
to manufacturer's instructions. Process for 5 minutes in a boiling water
bath.

Makes 6 8 ounce jars.

Kelly~WA (10:03:53) :

Pickled Egg Recipe (Quail eggs can be used)

Ingredients:

3 dozen hard boiled eggs
3 cups white vinegar
1 white onion, sliced
4-5 cloves of garlic
2-3 tablespoons of salt
5-6 dashes of pepper
2-3 dashes of Tabasco sauce, or better, Spontaneous Combustion (spicier)
2-3 tablespoons of crushed mustard seed
2-3 tablespoons of curry powder
15 jalapeno peppers, sliced
5 jalapeno peppers, whole
10-15 habenero peppers, sliced (optional - makes the eggs fairly spicy)
3-4 tablespoons of crushed red pepper
5-6 peppercorns
1-2 gallon jar, to pickle the eggs in
Pretty much anything else that sounds good (carrots, pig's feet, etc.)
Food Coloring, to make the eggs even more Appealing (optional)

The first thing you want to do is to hard boil the eggs. Remove the shells from the
eggs, and set the eggs aside. In a large pan, bring the vinegar to a slow boil. Place all of the
ingredients, except for the eggs (and whatever else you want to pickle, such as carrots) and sliced
jalapenos, into the boiling vinegar. Cover the boiling vinegar combo, so the vinegar fumes do not
escape too much into the air. Let the vinegar boil for 1-2 hours, to cook all of the flavor out of the
spices. Place the eggs into the jar, and pour the vinegar combo into the jar over the eggs and
jalapenos. If you wish, strain the onions, garlic etc. from the brine to give an overall better
appearance. Fill the rest of the jar with hot tap water until all of the eggs are covered. Seal the jar
tightly. Shake every other day or so. After 2 weeks or so, enjoy.

To serve the pickled eggs, just use a slotted ladle to fish an egg out of the pickling mixture, and hit it
with a dash of Tabasco and/or salt. Enjoy.

Kelly~WA (10:03:25) : (I have not made this recipe)

Mandarin-Style Quail with blood oranges and baby greens

Serves Four

4 each Boneless quails
1 tsp. Chili flakes
1 tsp. Garlic, minced
1 Tbl. Olive oil
1 cup Rice flour
1 cup Cold water
to taste salt and pepper

1 cup Dry white wine
1/2 cup Plum wine
2 cups Blood orange juice, about 9-10 oranges
2 cloves Sliced garlic
3 slices Ginger (1/4" thick)
6 each Shallots, diced
1/2 cup Chicken stock
1 Tbl. Sweet butter

2 cups Orange juice
1/4 each Jalapeno pepper, chopped fine
1 clove Garlic, chopped fine
1 large Shallot, chopped fine
1 tsp. Ginger, chopped fine
1/4 cup Red wine vinegar
1 cup Olive oil
to taste salt and pepper

4 cups Baby mixed lettuces.
2 each Oranges, segmented
4 cups Peanut or vegetable oil

To prepare quail:
Quarter and marinate the quail with chili flakes, garlic and sprinkle with a little olive oil. This can be
done the day before and left covered in the refrigerator until ready to cook
.
In a bowl, combine rice flour, water, salt and pepper. Whisk until smooth and set aside until ready to
fry.

Heat a 2 quart saucepan, combine white wine, plum wine, garlic, ginger and shallots. Reduce liquid
to about 1/2 a cup. Add blood orange juice and reduce by 1/2. Add the stock and reduce by half
again or until it coats the back of a spoon. Finish with butter. If the oranges are bitter, add a little
honey to taste.

Vinaigrette:
Make an orange reduction by combining orange juice, jalapenos, garlic, ginger and shallots. Reduce
until it is about 3 tablespoons of liquid or resembles orange marmalade. Set aside until it cools to
make vinaigrette. In a small bowl combine orange reduction with vinegar, salt and pepper. Slowly
whisk in olive oil and adjust seasonings.

Cooking the quail:
Heat peanut oil in a 1 quart heavy saucepan or use a frying machine. Heat oil to 350 degrees.
Season quail with salt and pepper. The batter may need to be stirred if it has been sitting for a while.
Hold quail quarter by the little bones and dip in the rice flour batter. Place in the oil 1/2 way for 10
seconds before dropping, so it will not stick to the bottom of the pan. Do this as quickly as possible
so they are cooked evenly or do it in two batches. When the quail is golden brown, about 4 minutes,
remove it from the oil and drain on paper towels.

Presentation:
Heat sauce up in a saute pan large enough to hold the quail and toss to coat each piece. Put lettuces,
orange sections and vegetables in a bowl. Toss with enough vinaigrette to coat the leaves lightly.
Make a nest in the center of each plate with the greens and place the quail on top.

Kelly~WA (10:02:53) : (I have not made this recipe)

Quail Casserole

4 quail, split down back
salt and flour
1/3 cup margarine
1/2 pound fresh mushrooms or one small can
2 tsp parsley flakes
2 cups white wine or water

Salt and dust quail with flour. Saute in
margarine in skillet until brown. Place quail in casserole and pour pan drippings over bird.

Add mushrooms and parsley. Pour enough wine in casserole to half cover birds. Cover casserole and bake at 350 degrees for one hour.

Kelly~WA (10:02:07) :

Citrus Salad with Queso Blanco Fresco

24 ounces Queso Blanco Fresco Cheese -- crumbled
8 oranges
2 grapefruits
1 lemon
1 lime
5 sprigs mint -- finely chopped

Zest the citrus fruit and finely chop. Section the oranges, grapefruits,
lime and lemon, and mix with Queso Fresco and the chopped zest. Add the mint
leaves and let stand at room temperature for about 30-40 minutes before serving.

Kelly~WA (10:01:45) :

Roasted Zucchini with Queso Quesadilla & Cotija

12 ounces Cacique brand Queso Quesadilla
1/2 cup Cacique brand Cotija Cheese -- crumbled
1 zucchini -- per person
2 tablespoons canola oil
salt and pepper -- to taste

Heat oven to 350 . Slice the zucchini in 1/8" thick slices, starting
at the stem end. Lightly coat with oil and salt and pepper. Roast in the middle tray
of the oven for about 10 to 15 minutes. While this is taking place, melt the
Queso Quesadilla in the microwave. Place the zucchini on plates, pour the melted
cheese on and sprinkle with Cotija.

Kelly~WA (10:01:20) :

QUICK RHUBARB CRISP
(Using Quick-cooking oatmeal)

3 c Rhubarb -- cut bite-size
1/3 c Sugar
2/3 c Quick oatmeal
1/3 c Flour
3/4 c Brown sugar -- packed
1/2 ts Nutmeg
1/2 ts Cinnamon
1/4 c Margarine

Place rhubarb in greased oblong microwave-safe baking dish. Combine sugar, oatmeal, flour, brown sugar and spices. Mix margarine in until crumbly. Sprinkle over rhubarb. MICROWAVE for 12 to 16 minutes on HIGH or until rhubarb is tender. About 6 servings.

Kelly~WA (10:00:47) :

No Bake (Quick) Oatmeal - Peanut Butter Cookies
Yield: 36 servings

Mix
1/4 c Cocoa
2 c Granulated sugar
1/2 c Margarine
1/2 c Milk; part 2:

In:
1/2 c Peanut butter
3 c Quick oatmeal
1 ts Vanilla

Stir and boil above ingredients 1 MIN. ONLY.
Remove from heat.

Beat in PART 2 ingredients and Drop spoonfuls onto waxed paper
and let stand until firm.