Recipe: Snack Recipes (40)

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TALK TKL Kitchen Chat Room Archive - 12-13-97 - unsorted
40 Recipes (Topic was Snack Recipes)

Betsy at TKL (08:13:34 am) :
Title: Reindeer Nibbles
Categories: Holiday, Christmas
Yield: 8 cups

2/3 c Creamy peanut butter
2/3 c Honey
1/2 ts Ground cinnamon
1 ts Vanilla
4 c Regular oats; uncooked
1 c Unsalted peanuts
1 1/2 c Raisins

Combine first 3 ingredients in a small saucepan. Cook
over medium heat until well heated; do not boil. Stir
in vanilla. Spread oats in a lightly greased 15x10"
jelly-roll pan. Pour peanut butter mixture over oats;
stir to coat evenly. Bake at 300~ for 35 minutes,
stirring occasionally. Stir in peanuts; Turn oven off;
cool in oven 1-1/2 hours with doors closed, stirring
occasionally. Remove from oven; add raisins.
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Vicki,La (09:35:23 am) :

Title: KID'S KRUNCHY KRAZY KORN
Categories: Snacks
Yield: 2 Servings

---------------------------PILLSBURY HOLIDAY CKBK---------------------------
8 c Puffed popcorn curls; from
8 oz. pkg.*
1 c Brown sugar
1/2 c Butter
1/4 c Light corn syrup
1/2 ts Baking soda
1 ts Vanilla

Heat oven to 250F. Place popcorn curls in 15x10x1" baking pan. In lrg.
saucepan, combine brown sugar, margarine and cornsyrup; bring to a boil
over med. heat, stirring constantly. Simmer 2 mins.; remove from heat. Stir
in baking soda and vanilla. Pour mixture evenly over popcorn curls; mix
well. Bake at 250 for 30 mins., stirring twice during baking. Immediately
remove from pan; cool completely on waxed paper or greased foil. Store in
tightly covered container. Makes 8 cups.

*TIP: Eight cups popped popcorn can be substituted for puffed popcorn
curls. 1/2 cup peanuts can be added to popcorn curls.

popcorn curls contain no hulls, they are a nice alternative for those who
are unable to eat popcorn." It comes from my Pillsbury "Holiday" cookbook,
Classic #142.
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SueA, CA (11:27:25 am) : Pistachio-Pesto Cheese
Prep. Time: 15 minutes

1 package (8-ounces) cream cheese, room temperature
1/2 cup prepared pesto sauce
1/2 cup chopped natural pistachios, divided
Fresh basil sprigs
French bread slices or crackers, optional
Assorted thinly sliced raw vegetables
In a small bowl with electric mixer at mediium speed, beat cream cheese with
pesto sauce and 1/4 cup pistachios. Spoon into serving dish; sprinkle with
remaining pistachios. To serve, garnish with fresh basil sprigs. Accompany
with sliced French bread or crackers and sliced vegetables.
from Womans Day Family Holiday Favorites 1991
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Patti/Denver (1:03:19 pm) : Butterscotch Taffy

1/2 cup butter or margarine
48 large marshmallows
1 tbsp water
1/2 tsp salt
2 cups (12oz) butterscotch chips

In a heavy saucepan, combine butter, marshmallows, water and salt; cook and
stir over low heat until smooth. Add chips; stir until melted. Pou into a
buttered 8 inch x 8 inch square baking pan; cool. Cut into 1 inch squares.
Wrap individually in waxed paper, twist ends.
Yield: about 5 dozen

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Patti/Denver (1:08:14 pm) : Crunchy Peanut Candy

18 oz almond bark
1 cup chunky peanut butter
2 cups dry roasted peanuts
2 cups mini-marshmallows
3 cups crisp rice cereal

In a large roasting pan or Dutch oven, heat almond bark in a 200 degree oven
for 15 minutes or until melted. Stir in peanut butter. Fold in remaining
ingredients. Drop into waxed paper by tablespoonfuls. Chill until set.

Yield: about 7 dozen.
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Patti/Denver (1:14:41 pm) : Confetti Bubble Ring

1/2 lb bacon, diced
1/4 cup onion, chopped
1/4 cup grated Parmesan cheese
1/4 cup green pepper, diced
2 tubes refrigerated biscuits
1/3 cup butter or margarine

In a skillet, cook bacon until crisp; drain.

Pace in a bowl, add onion, cheese and green pepper. Cut biscuits into
quarters; add bacon mixture. Add butter and toss to coat. Pour into a
greased 10 inch tube pan. Bake at 350 degrees for 30 minutes.

Yield: 8-10 servings.

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Cow/AR (2:05:29 pm) : * Exported from MasterCook II *

Parmesan Wafers

Recipe By : Arthur Schwartz / Micro net
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Breads
Egg, Cheese And Legumes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup freshly grated parmesan cheese
1/2 cup butter -- room temperature
Big pinch cayenne pepper
1/4 teaspoon salt
1 cup flour, all-purpose

In a mixing bowl, using a fork work cheese into butter until throughly
blended. Sprinkle on cayenne pepper and salt, and add flour. Work seasonings
and flour into butter-cheese mixture until thoroughly blended. Lithtly flour
a work surface and on it shape dough into a 2 inch diameter log. Wrap in wax
paper and refrigerate until ready to bake at least 2 hours. When ready to
bake , cut into 1/8 inch thick slices and bake on an ungreased cookie sheet
about 1 inch apart. 400 degrees for 7 to 9 nim until edgees have browned.
Cool 30 minutes.

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(2:15:55 pm) : * Exported from MasterCook II *

Cheese Crakers

Recipe By : Corine
Serving Size : 25 Preparation Time :0:30
Categories : Appetizers Breads
Egg, Cheese And Legumes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- creamed
2 cups cheddar cheese -- sharp
2 1/2 cups plain flour
3/4 teaspoon salt
2 teaspoons red pepper
1/3 cup cold water

Cream the butter and add the Shredded cheese. Mix well and add slowly in
stages the flour, salt, red pepper until all is mixed. Nest slowly add the
water. Roll into a log and chill for about thirty minutes. slice with a
sharp knife into thin rounds and bake at 350*
for 15 to 18 minutes.

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Serving Ideas : With a meat and vegetable tray.

NOTES : This can be made ahead and kept in a baggie for several days.

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Cow/Ar (2:22:54 pm) : * Exported from MasterCook II *

Buffalo Wings

Recipe By : Anchorage News
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Poultry
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds frozen chicken wings
1/2 cup oil
2 tablespoons garlic, finly chopped
Paprika
Blue Cheese Dip
1 pint sour cream
blue cheese
4 ounces
1/4 cup white wine
2 tablespoons worcestershire sauce
2 cloves garilc, finly chopped

Fry the wings in oil and chopped garlic and paprika. Drain and melt a pound
of butter and a couple bottles of louisiana hot sauce and tons of garlic.
Whip up dip by crumbling cheese well and mixing all the remainder of
ingredients. Serve with celery sticks , carrots, and dip

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Peggy, WA (2:28:52 pm) : Crock Pot Potato Soup (aka Cholesterol Fest)

prep time: 3 hours or more
serves: 4 hungry/6 polite people

This is a good dish to throw together before you
go to evening classes, the nice thing about the
crock
pot is that you don't really have to worry about
overcooking. If you won't have time to add the
spices later, toss them in with everything else at
the beginning.

Equipment:
good sized crock pot
sharp knife
potato peeler
potato masher or similar smushing type object
Materials:
6 medium sized potatoes
1+1/2 cups heavy cream
4 cups milk
1 stick butter/margarine
1/2 tsp. sage
1/2 tsp. oregano
1/2 tsp. salt
1 tsp. pepper
2 tsp. dill
Procedures:
1.Wash the potatoes, peel them, and slice into
small bits.
2.Toss potato bits into crock pot.
3.Add cream, milk and butter/margarine.
4.Turn crock pot on high, cover.
5.Go do something else for about three hours.
6.Uncover, add spices, Smush mixture, if level is
low, add some more milk, cover again.
7.Procrastinate for another hour.
8.Uncover, mush until smooth.

9.Serve with bread/refrigerate 'til later.
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Shelley, LA (2:36:31 pm) : * Exported from Key Home Gourmet *

Holiday Cheese Log

1 cup bleu cheese, crumbled
1 cup cheddar cheese, shredded
1 8 oz cream cheese
1 tablespoon worcestershire sauce
2 tablespoons onion -- grated
1/2 cup walnuts -- chopped
1/4 cup parsley -- minced

Have cheeses at room temperature. Blend well with worcestershire sauce and
onion. Chill. On waxed paper form a log. Score with tines of a fork for bark
effect. Roll in mixture of nuts and parsley.

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SueA, CA (7:39:46 pm) : SESAME CHICKEN SKEWERS

Prep: 30 minutes plus marinating time Broil: 7 minutes
Makes 24

1 piece (2 inches) fresh ginger
1 green onion
1 tablespoon fresh cilantro, chopped
3 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon vegetable oil
4 large skinless boneless chicken breast halves (1 1/2 pounds)
Cilantro Sauce (recipe follows)
24 6-inch bamboo skewers
4 teaspoons sesame seeds
Cilantro sprigs for garnish

1. Peel and mince ginger (about 4 teaspoonfuls). Mince green onion. In large
bowl, mix ginger, green onion, and cilantro. Add soy sauce, sherry, and oil
and mix well.

2. On cutting board, cut each chicken breast half lengthwise into six
1/2-inch wide stops.

3. Add chicken to mixture in bowl and stir to coat; cover and refrigerate 2
to 6 hours.

4. Prepare Cilantro Sauce. Soak skewers in water. In nonstick skillet over
medium heat, toast sesame seeds, shaking pan and stirring often, until
golden. Remove from heat.

5. Preheat broiler. Thread 1 chicken strip on each skewer. Arrange on rack
in broiling pan; sprinkle with half of toasted sesame seeds. Place pan in
broiler as close as possible to heat source; broil 4 minutes.

6. Turn skewers; sprinkle with remaining sesame seeds. Broil until chicken
loses its pink color throughout, about 3 minutes longer. Arrange skewers on
platter; garnish with cilantro sprigs. Serve hot with Cilantro Sauce.

Each skewer: About 45 calories, 79 protein, 19 carbohydrate, 29 total fat
(09 saturated), 17mg cholesterol, 170mg sodium

CILANTRO SAUCE

In blender, combine cup water; 1 cup lightly packed fresh cilantro sprigs; 1
green onion, chopped; 1 jalapeno chile, seeded if desired and chopped; 1
teaspoon fresh lemon juice; 1/2 teaspoon sugar; 1/2 teaspoon fresh ginger,
minced and peeled; and 1/4 teaspoon salt. Blend until smooth. Transfer to
small bowl and refrigerate until serving time. Makes about 1/2 cup.
From Good Housekeeping Holiday Best 1997

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Linda/Tennessee (8:25:00 pm) : Chicken Kiev

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea chicken breast
4 tsp chives
8 tsp butter
16 ea shrimp
1 ea egg
1/2 c bread crumbs

Skin and debone chicken breasts. Pound until flat, cut in half. Place 1
teaspoon butter, 1/2 teaspoon chives and 2 raw shrimp on each half. Salt and
pepper to taste. Roll up and secure with toothpick. Dip in beaten egg, coat
with bread crumbs. Brown on both sides. Cook in 350 degree oven for 25
minutes.
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Linda/Tennessee (8:25:11 pm) : Chicken Kiev

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea chicken breast
4 tsp chives
8 tsp butter
16 ea shrimp
1 ea egg
1/2 c bread crumbs

Skin and debone chicken breasts. Pound until flat, cut in half. Place 1
teaspoon butter, 1/2 teaspoon chives and 2 raw shrimp on each half. Salt and
pepper to taste. Roll up and secure with toothpick. Dip in beaten egg, coat
with bread crumbs. Brown on both sides. Cook in 350 degree oven for 25
minutes.
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Linda/Tennessee (8:31:36 pm) : Crisp Skin Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken (2 1/2 lb)
1 Tablespoon vinegar
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon sherry
1 Teaspoon molasses
2 Tablespoons all-purpose flour
1 Teaspoon salt
peanut oil for deep frying

Put the chicken in a large saucepan and add boiling water to come
halfway up the sides of the chicken. Cover tightly and simmer until just
tender, about 45 minutes to 1 hour. Drain, rinse under cold water and
dry with kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry and treacle
(molasses). Brush this all over the chicken and then hang the chicken in
an airy place to dry, for about 30 minutes. Brush over the remaining soy
sauce mixture and hang again for 20-30 minutes. Mix the flour and salt
together and rub well into the chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm with the following dips:
Cinnamon Dip
Pepper and Salt Dip
Hoi Sin Sauce
See recipes for these sauces.

Guests dip the pieces of chicken into the dips which are served
separately in small bowls.
Note:
As this dish is eaten with the fingers, place finger bowls of cold water
on the table.

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Peggy, WA (8:52:21 pm) :
Cat Poop Cookies
Categories: Cookies, Kids, Misc
Yield: 1 servings

-------------------CHOCOLATE INGREDIENTS-------------------
1/2 c Honey
2/3 c Butter, margarine, or lard
1 Egg
1 ts Vanilla extract
-OR- peppermint extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grape-nuts(tm) cereal

------------------GINGERBREAD INGREDIENTS------------------
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine, or lard
1 Egg
2 1/3 c Whole wheat flour
Ginger, cinnamon, cloves
- to taste
-(maybe 1/2 tsp each)
Grape-nuts(tm) cereal

--------------------------MIX-INS--------------------------
Coconut; (tapeworms)
Chocolate chips
Butterscotch chips
Peanut butter chips
Spagetti or ramen noodles
- cooked - (roundworms)
Corn
Peanuts

to make: microwave the honey till it bubbles(about 1 minute). add the
butter,(i've been told using lard makes for a more realistic texture and
softer cookie) and the molasses, if any. add the egg, mix well, then mix in
all the other stuff. add mix-ins of your choice to some or all of the
batter.

Chill 1 hour in the freezer or several hours in the fridge. roll dough logs
of random length and the diameter of cat poops. roll logs in grape- nuts and
bake at 350 degrees till done(maybe 10 to 15 minutes).

serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop.
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Betsy at TKL (10:42:40 pm) :
Title: Stuffed Figs and Dates
Categories: Snacks, Desserts
Yield: 1 servings

Figs
Pitted dates
Shelled walnut halves
Unsweetened shredded
-- coconut

Cut out the centre of each fig & place a walnut half inside. Cut open the
adtes & do the same. Roll each stuffed fruit in shredded coconut. Make as
many as you want.

"Sundays at Moosewood Restaurant Cookbook"
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Betsy at TKL (10:43:32 pm) :
Title: Homemade Cracker Jacks
Categories: Tightwad, Snacks, Kids, Mix recipes
Yield: 20 servings

4 c Popped corn
1 c Peanuts
1/2 c Molasses
1/4 c Sugar

: A candy thermometer is handy to have for this rcipe to test the
temperature of the syrup that binds the popcorn and nuts together.

Mix popcorn and peanuts together in a large bowl or pan.

Cook molasses and sugar together until the mixture reaches a tempurature of
235 degrees on a candy thermometer. If you don't have a thermometer, test
the syrup by letting some drop from a spoon into acup of cold water. The
syrup is done when it forms a thead as it drops into the water.

Pour hot syrup mixture over the popcorn nut mixture and stir to coat
evenly. Cool and break into chunks with a wooden spoon. Stored in an
airtight container, mixture will keep well for 4 th\o 6 weeks.

Yield: 40 oz.

Source: Cheaper and Better Alternatives to Storebought Goods by: Nancy
Birnes
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Betsy at TKL (10:44:53 pm) :
Title: SAVORY POPCORN
Categories: Low-cal, Snacks
Yield: 2 servings

2 ts Margarine
3 c Hot-air popped popcorn dry
1/4 ts Paprika
1/8 ts Garlic salt
1/8 ts Ground red pepper (cayenne?)

Melt margarine. Drizzle melted margarine over hot popcorn; toss to coat.

Stir together paprika, garlic salt and ground red pepper. Sprinkle popcorn
with the spice mixture and toss again. Makes 2 servings.

1 1/2 cup serving, 73 calories 2 g protein, 8 g carbohydrate, 4 g total
fat, 1 g sat. fat, 151 mg sodium, 11 mg potassium 1/2 bread exchange, 1/2
fat exchange (My note 1 ts marg. is 1 fat exch.)

Source: Diabetic Cook Book, Better Homes & Gardens c. 1992
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Betsy at TKL (10:46:19 pm) :
Title: CEREAL CRUNCH
Categories: Appetizers, Low-cal
Yield: 4 servings

1 c Unsalted pretzel twists
1 1/2 c Cheerios
1 1/2 c Crispix cereal
1/3 c Raisins
1/4 c Unsalted dry-roasted peanuts

Mix all ingredients in a large bowl or jar for a snack mix.

4 servings, approx 1 cup each 213 calories, 5 g protein, 5 g fat, 40 g
carbohydrate, 3.3 g fiber, 0 cholesterol, 206 mg sodium, 266 mg potassium.

Exchanges: 2 starch/bread, 1/2 fruit, 1 fat Source: Univ. of Calif. San
Diego UCSD Healthy Diet for Diabetes c.1990

My note: a dieter would not be able to have 1 cup of this at a time
because it would use up too many exchanges of the daily meal plan. For
comparison 3 c air-popped popcorn is 1 starch/bread exchange.
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Betsy at TKL (10:47:10 pm) :
Title: Cinnamon Won-Ton Crisps
Categories: Chinese, Ethnic, Appetizers
Yield: 24 servings

12 Won ton wrappers
1/4 ts Cinnamon sugar
1/2 ts Oregano leaves
1/8 ts Garlic powder

Line 10" microwave-proof plate with paper towel. Cut wonton
wrappers diagonally into triangles. Place cut edges of each
triangle together; arrange 12 triangles on a plate with points
toward center. Coat triangles with nonstick cooking spray;
sprinkle 1/4 teaspoon cinnamon-sugar mixture over won- tons.
Microwave, uncovered, on High for about 1-1/2 minutes or until
crisp and browned. Serve warm or cool. Repeat with remaining
won-tons.

Makes 24 triangles. Per triangle: 12 calories, no fat, no
cholesterol, 10 mg sodium.

Note: Meets American Heart Assoc dietary guidelines for adults.
High-powered microwave used...oven wattages may vary. If you
use a low-power microwave, increase cooking time slightly.

Source: Parade Guilt-Free Microwave Snack article
Posted on GEnie by GARLIC.QUEEN, Nov 19, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
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Betsy at TKL (10:47:40 pm) :
Title: Curried Almonds
Categories: Appetizers, Snacks, Desserts
Yield: 4 servings

8 oz Blanched almonds
2 tb Mango chutney
1 ts Turmeric
1 ts Curry powder

Heat oven to 350F.

Mix together the mango chutney, turmeric & curry powder. Mix in the
almonds, ensuring that they become well coated. Spread them on a non-stick
baking sheet. Bake for 10 minutes. Spread them no plates to cool.

Store almonds in covered containers & add them to salads or serve with
drinks.

Gail Duff, "A Book of Herbs & Spices"
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Betsy at TKL (10:48:42 pm) :
Title: Chex Party Mix Microwave Recipe
Categories: Snacks, Desserts, Microwave
Yield: 9 servings

1/4 c (1/2 stick) margarine melted
1 1/4 ts Lawry's Seasoned Salt
4 1/2 ts Worchestire Sauce
8 c Chex cereals
-(corn, rice &/or wheat)
1 c Mixed Nuts
1 c Mini-Bites Pretzels

In a small bowl add Lawry's Seasoned Salt and Worchestershire Sauce to
melted margarine; mix well. Pour Chex cereals, mixed nuts and pretzels in
to large resealable plastic bag.

Pour margarine mixture over cereal mixture inside resealable plastic bag.
Seal top of bag securely. Shake bag until all pieces are evenly coated.

Pour contents of bag into large microwave-safe bowl. Microwave on HIGH 5 to
6 minutes, stirring every 2 minutes.* Spread on absorbent paper to cool.
Store in resealable plastic bag or airtight container.

*Due to differences in microvave ovens, cooking time may need adjustment.
These directions developed using 625 to 700 watt ovens.

CONVENTIONAL OVENS: Preheat oven to 250 degree F. Follow steps 1 and 2
above. Transfer mix to open roasting pan. Bake 1 hour stirring every 15
minutes. Cool and store as directed above.
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Betsy at TKL (10:49:39 pm) :
Title: Oyster Cracker Snack Mix
Categories: Appetizers
Yield: 1 servings

1 pk Oyster crackers
1 c Wesson oil
1 pk Hidden Valley Ranch dressing
1 ts Dill weed
1 ts Garlic powder

Warm oil; add dressing mix, dill weed and garlic powder. Mix together in a
large bowl; toss until evenly distributed. Randy Rigg
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Betsy at TKL (10:52:36 pm) :
Title: Honey Roasted Peanuts
Categories: Snacks, Appetizers, Waverman, Sun
Yield: 1 servings

2 c Peanuts
2 T Butter
2 T Honey

Preheat oven to 350F. Place peanuts in bowl. Heat butter and honey
together. Toss with peanuts. Lay on cookie sheet and bake at 350F for 5 to
10 minutes or until peanuts are golden brown. MAKES:2 Cups

Source: The Toronto Sun, Lucy Waverman's column, a recipe from the Rose &
Crown pub in Toronto
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Betsy at TKL (10:54:19 pm) :
Title: Pizza Snack
Categories: Appetizers, Snacks
Yield: 8 servings

3 c Whole wheat flour
1 tb Sugar
1 1/2 ts Salt
1 ts Oregano leaves
1 pk Dry yeast
1 c Very warm water (120 -130 F)
2 tb Margarine, softened
Cornmeal
1 c Pizza sauce
1 c Shredded mozzarella cheese

In large bowl, mix 1 cup flour, sugar, salt, oregano and yeast. Add warm
water and margarine to dry ingredients; beat 2 minutes at medium speed of
mixer. Add 3/4 cup flour; beat at high speed 2 minutes. Stir in enough
remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased
bowl; turn to grease top. Cover; let rise until doubled, about 1 hour.
Punch dough down. Divide into 8 equal pieces; shape into balls. Cover; let
rest 10 minutes. Roll and stretch each ball to a 5-inch circle. Place on
greased baking sheets sprinkled with cornmeal. Shape edges of each circle
into a standing rim of dough. Cover; let rise until doubled, about 1 hour.
Bake at 375 F for 8 to 10 minutes. Spread each round with 2 tablespoons
pizza sauce, sprinkle with cheese and your favorite topping. Bake about 10
minutes more. Fleishchmann's Yeast Recipe
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Betsy at TKL (10:59:04 pm) :
Title: Hot And Spicy Nuts
Categories: Snacks, Christmas, Appetizers, Spicy
Yield: 2 servings

-New Basic's CB
2 tb Unsalted butter
1 tb Worcestershire sauce
1/4 ts Ground cumin
1/2 ts Celery salt
1/2 ts Garlic powder
1/8 ts Cayenne pepper
1/2 ts Seasoned salt
1 1/2 c Mixed unsalted roasted
-nuts
1 tb Coarse (kosher) salt

1 1/2 cups

1. Preheat oven to 325_F.

2. Melt the butter in a medium-size saucepan over low heat. Add the
remaining ingredients excepts the nuts and coarse salt. Simmer over low
heat for several minutes to combine flavors.

3. Add the nuts and stir until evenly coated. Spread on a baking sheet and
bake for 15 to 20 minutes, shaking the pan occasionally.

4. Toss the nuts with the coarse salt and let cool. Store in an airtight
container.

Adding a little spice just before a meal begins is an excellent way to
stimulate the taste buds and whet the appetite. We love this recipe made
with one favorite nut or a combination of many. We often warm them just a
bit in the oven before serving in a ceramic crock, an antique basket, or an
art deco silver bowl.
Source: New Basic's Cookbook MM by Cathy Svitek
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Betsy at TKL (11:02:28 pm) :
Title: Popcorn: Buttered Pecan Popcorn
Categories: Snack, Popcorn, Pecan, Butter, Pudding
Yield: 9 servings

8 c Popped popcorn (about 1/3 to
1/2 cup unpopped)
Nonstick spray coating
1/2 c Broken pecans
2 tb Butter or margerine
1/3 c Light corn syrup
1/4 c Instant butter pecan pudding
Mix
1/4 ts Vanilla

Discard unpoppped popcorn kernels. Spray a 17x12x2-inch roasting pan with
nonstick coating. Place the popped corn and pecans in the pan. Keep
popcorn warm in a 300-degree oven for 16 minutes, stirring halfway t hrough
baking. Remove the pan form the oven. Turn mixture onto a large piece of
foil. Cool popcorn completely. When cool, break into large pieces. Store
leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.

Makes about 9 (1 cup) servings.

NUTRITION FACTS PER SERVING: 157 cal., 7 g total fat (0 g sat. fat), 0 mg
chol., 116 mg sodium, 22 g carbo., 1 g fiber, 2 g pro. Daily Value: 3% vit.
A, 0% vit.C, 1% calcium, 5% iron.

Source: Better Homes and Gardens, January 1993
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Betsy at TKL (11:03:32 pm) :
Title: Deluxe Fajita Nachos
Categories: Chicken, Appetizer, Main dish, Snacks
Yield: 4 servings

2 1/2 c Shredded cooked chicken
1 pk LAWRY'S Spices & Seasonings
-for Fajitas (1.27 oz)
1/3 c Water
8 oz Tortilla chips
1 1/4 c Grated Cheddar cheese (5 oz)
-(4 oz)
1 c Grated Monterey Jack cheese
1 lg Tomato, chopped
1 cn Sliced ripe olives, drained
-(2 1/4 oz)
1/4 c Sliced green onions
Salsa

In medium skillet, combine chicken, Spices & Seasonings for Fajitas and
water; blend well. Bring to a boil; reduce heat and simmer 3 minutes. In
large shallow ovenproof platter, arrange chips. Top with chicken and
cheeses. Place under broiler to melt cheese. Top with tomato, olives, green
onions and desired amount of salsa.

Makes 4 appetizer or 2 main dish servings.

PRESENTATION: Garnish with guacamole and sour cream.

HINT: For a spicier version, add sliced jalapenos.
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Betsy at TKL (11:04:15 pm) : Title: Bombay Cashews
Categories: Appetizers, Indian, Snacks, Nuts
Yield: 4 cups

2 tb Coriander seeds
2 tb Cumin seeds
3 tb Avocado or almond oil
1 tb Hot paprika
1/2 tb Freshly ground black pepper
1/2 ts Nutmeg
1/2 ts Cinnamon
1 ts Salt
4 c Raw cashew halves

Preheat oven to 375F. Grind spice seeds in a grinder & place in a large
pan. Add oil & remaining seasonings & stir to mix. Pour in nuts & coat
well with seasonings.

Divide nuts into 2 batches & spread on a greased cookie sheet. Bake fro 20
minutes, stirring every 5 minutes, until golden. Serve warm or at room
temperature. Cool completely before storing in an airtight container. Will
keep about 2 weeks.

Yamna Devi, "Yamuna's Table"
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Betsy at TKL (11:05:32 pm) :
Title: Chili Roasted Peanuts
Categories: Appetizers, Nuts, Snacks
Yield: 4 cups

1 1/2 tb Peanut oil
1/2 tb Crushed chilies
1 tb Cumin
1/4 ts Turmeric
1 tb Sugar
4 c Raw peanuts

Preheat oven to 325F. Combine all ingredients except the nuts in a baking
pan & mix well. Add nuts & toss to mix. Spread nuts in a single layer &
bake for 20 minutes, or until golden, stirring 2 or 3 times during cooking.
Serve barely warm or at room temperature.

Variation: Try assorted nuts.

Yamuna Devi, "Yamuna's Table"
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Betsy at TKL (11:13:29 pm) :
Title: Double Cashew Crackers
Categories: Bakery, Crackers, Nuts
Yield: 35 crackers

1/2 ts Lemon zest, grated
1 c All purpose flour
1 ts Salt
1/2 ts Black pepper
2 tb Sugar
2 tb Margarine
1/2 c Roasted cashew butter
1 c Cashews, unsalted
2 tb Water

Preheat oven to 350F.

In a food processor or large bowl, combine zest, flour, salt, pepper &
sugar. Cut in the butter until you have mixture resembling coarse
breadcrumbs. Mix in cashew butter, chopped cashews & water. Stir until a
smooth dough forms. Wrap in waxed paper & chill for 1 hour.

Once chilled, divide dough into 2 equal portions. Roll out to
approximately 1/4" thickness. With a sharp knife, cut into 2" squares &
transfer to an ungreased cookie sheet.

Bake for 20 to 25 minutes or until golden brown. Cool on a wire rack.

Foust & Husch, "Crackers!"
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Betsy at TKL (11:14:12 pm) :
Title: Spicy Corn Crisps
Categories: Bakery, Crackers
Yield: 150 crackers

1 c Cornmeal
1 ea Garlic clove, pressed
1 1/2 ts Cayenne
1 1/2 ts Cumin
1 1/2 ts Chili powder
1/4 ts Salt
2 tb Margarine
1 c Boiling water
1 1/3 c All purpose flour
Salt for the tops
Paprika for the tops

Preheat oven to 375F.

In a large bowl, combine cornmeal, garlic, cayenne, cumin, chili powder &
salt. Add margarine & boiling water & blend well. Allow mixture to cool &
rest for 10 minutes. It wil thicken slightly.

Slowly blend in the flour, using just enough to form a dough. Divide it
into 3 equal portions. Roll out as thinly as possible. Sprinkle lightly
with salt & paprika & roll over the top with the rolling pin.

Cut dough into 2" triangles or squares. Arrange on an ungreased cookie
sheet & bake for 10 to 12 minutes. Cool on a rack. They will crisp as
they cool. If not crisp enough, return to the oven for a few minutes
longer & allow them to cool again.

Serve with a salsa dip.

Foust & Husch, "Crackers!"
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Peggy, WA (00:51:06 am) :
Sugar cookie icing

Make the icing and decorate the cookies.

You will need:

1/2 cup butter
4 cups powdered sugar (confectioners' sugar)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 or 2 tablespoons milk or cream
food coloring

1.Cream the butter and sugar until light and fluffy.
2.Add the salt, vanilla, and 1 tablespoon of the milk or cream and stir.
3.If the mixture is too thick, add a little more milk or cream and stir.
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Peggy, WA (01:02:58 am) :
Yule Dollies

1 Recipe - Christmas Cutouts
Victorian Paper Scraps
2 c Sifted Powdered Sugar
Milk

Prepare dough for Christmas Cutouts as directed.
Place paper scrap on dough; cut around paper, allowing
1/4-inch margin. REMOVE PAPER; transfer cookies to
ungreased baking sheet.

Bake in 375F oven for 7-8 minutes. Remove cookies and
cool on wire rack.

Mix powdered sugar and enough milk in bowl to make of
piping consistency. Use small amount of icing to
attach the paper scraps to the appropriate cookies.
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(01:05:49 am) : Betsy-TKL (7:24:05 pm) :
Title: AUNTIE VAN'S CHRISTMAS COOKIES
Categories: Cookies
Yield: 72 servings

2 c Granulated sugar
1 c Butter, softened
2 Eggs
1 t Vanilla
5 c All-purpose flour
1 t Baking soda
1 c Sour cream

------------------------------COFFEE FROSTING------------------------------
1 T Instant coffee granules
1 T Hot water
6 T Butter, softened
1 t Vanilla
3 c Sifted powdered sugar
1/3 c Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and
fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking
soda; add alternately with sour cream, mixing well after each addition.
Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1
piece on lightly floured surface to 1/8" thickness (keep remaining dough
refrigerated). Cut into desired shapes; place on ungreased cookie sheets.
Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat
with remaining dough. Cool completely. Frost with Coffee Frosting.

Makes 6 dozen cookies.

COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon
vanilla. Add powdered sugar; mix until well combined. Gradually add cream
until good spreading consistency.
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Peggy, WA (01:19:48 am) : Betsy-TKL (6:39:28 pm) :
Title: CHOCOLATE SUGAR COOKIES
Categories: Cookies
Yield: 42 servings

3 Squares BAKER'S Unsweetened Chocolate
1 c Butter or margarine
1 c Sugar
1 Egg
1 t Vanilla
2 c All-purpose flour
1 t Baking soda
1/4 t Salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2
minutes or until margarine is melted. Stir until chocolate is completely
melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in
egg and vanilla until completely blended. Mix in flour, baking soda and
salt. Refrigerate 30 minutes.

Heat oven to 375'F. Shape dough into 1" balls; roll in additional sugar.
Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies
are desired, flatten balls with bottom of drinking glass.)

Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
racks.

Makes about 3 1/2 dozen cookies.

Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10 minutes.

JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as
directed. Roll in finely chopped nuts in place of sugar. Make indentation
in each ball; fill center with your favorite jam. Bake as directed.

CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as
directed. Roll in finely chopped nuts in place of sugar. Make indentation
in each ball; bake as directed. Microwave 1 package (14 ounces) KRAFT
Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or
until melted, stirring after 2 minutes. Fill centers of cookies with
caramel mixture. Drizzle with melted BAKER'S Semi-Sweet Chocolate.
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SueA, CA (01:50:57 am) :
Cheddar Croquettes

Bon App tit Feb. 1995

These can be served as hors d'oeuvres, or placed atop a salad of spinach,
walnuts and sliced apples.

MAKES 18

11/2 cups grated cheddar cheese
3/4 cup ricotta cheese
2 tablespoons chopped fresh thyme
1 1/2 cups fresh white breadcrumbs
1/2 cup all purpose flour
1/2 cup milk
1 1arge egg

Vegetable oil for frying

Line large baking sheet with foil. Puree both cheeses and thyme in processor
until smooth. Season with salt and pepper. Place breadcrumbs and flour in
separate bowls. Mix milk and egg in another bowl. Form cheese mixture into
18 walnut-size balls. Coat balls with flour. Dip into egg mixture, then
breadcrumbs, coating completely. Place on prepared baking sheet. (Can be
made 4 hours ahead. Cover and refngerate.)
Pour vegetable oil into heavy large skillet to depth of 1 inch. Heat oil
until thermometer registers 350 F. Fry croquettes in batches until golden
brown, about 1 minute per batch. Using slotted spoon, transfer to paper
towels. Arrange croquettes on platter and serve.

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