Recipes Included On This Page Marsh Mallow Cream Fudge [Grandmama's] Mexican Tortilla Soup Mexican Vinaigrette Mini Cherry Cheesecakes Mr. Food's Corn Stuffed Peppers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Marsh Mallow Cream Fudge [Grandmama's] Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Candy Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar marshmallow cream -- 5 or 10 oz (Mama uses 7 oz) 1 1/2 cups sugar 2/3 cup evap milk (small can) 1/4 cup margarine 1/4 t. salt 12 oz choc chips (semi sweet) 1 cup nuts [Mama uses 1/2 cup] 1 t. vanilla In medium saucepan, combine marshmallow cream, evap milk, butter and salt. Bring to full boil, stirring constantly over moderate heat for 5 minutes. Remove from heat, add chips, stir until melted. Stir in nuts and vanilla. Pour into foil lined 8" pan and chill until firm. 2 1/4 pounds. NOTE: My mother used to make this fudge as a treat for my husband when we went for a visit. She kept it in the fridge because it melted in hot weather, which is mostly what we have in south Louisiana. All the way home he would nibble on it, and he always made the kids beg for it. Last year my son asked for the recipe so he and his girlfriend could try to make it. I hope this is the recipe you wanted- seems to me that cooking it 7 minutes instead of 5 might make it more firm. ddmmom/Gayle Gayle ** My Mother's Fudge ** ddmmom@linknet.net Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Tortilla Soup Recipe By : 150 Vegan Favorites, Jay Solomon Serving Size : 6 Preparation Time :0:00 Categories : Mexican Soups And Stews Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 medium yellow onion -- diced 1 small zucchini -- diced 1 red bell pepper -- seeded & diced 2 cloves garlic -- minced 1 jalapeno or serrano pepper -- seeded & minced (up to 2) 6 cups water or vegetable broth 1 14 oz can stewed tomatoes 2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 teaspoon salt 1 11 oz can corn -- drained 4 6 inch flour tortillas -- halved and cut into 1/2" wide strips 2 tablespoons chopped fresh cilantro -- (to 3 tbsp) In a large saucepan, heat the oil over medium heat. Add the onion, zucchini, bell pepper, garlic, and chili pepper and cook, stirring 5 to 7 minutes. Add the water or broth, stewed tomatoes, oregano, cumin, and salt, and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 15 minutes, stirring occasionally. Stir in the corn and tortilla strips and cook for 10 to 15 minutes. Stir in the cilantro. Remove from heat and let stand for 5 minutes before serving. Ladle the soup into bowls and serve at once. Typed by Karen C. Greenlee [greenlee@bellsouth.net] Lyn Hillman **Mexican Tortilla Soup** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art GuyerPRE> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Vinaigrette Recipe By : Beyond the Moon Cookbook, Ginny Callan Serving Size : 8 Preparation Time :0:00 Categories : Mexican Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large cloves garlic -- peeled 1 tablespoon chopped chives 1/4 cup chopped fresh parsley 1/2 cup chopped fresh cilantro 1/3 cup fresh lime juice 1/4 cup cider vinegar OR white wine vinegar 1 teaspoon prepared mustard 1 teaspoon chili powder 1/4 teaspoon salt 3/4 cup canola oil Combine the garlic, chives, parsley, cilantro, lime juice, vinegar, mustard, chili powder, and salt in a blender or food processor. Process until smooth. With the blender still running, carefully lift the lid and slowly pour in the oil, processing until well-combined. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Lyn Hillman **Mexican Vinaigrette** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mini Cherry Cheesecakes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheesecakes Desserts Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1 cup vanilla wafer crumbs* 3 tbsp butter/margarine, melted* 8 ozs cream cheese, softened 1 1/2 tsp vanilla 2 tsp lemon juice 1/3 cup sugar 1 egg Topping: 1 lb. pitted canned or frozen tart red cherries 1/2 cup sugar 2 tbsp cornstarch red food coloring, optional In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375 for 12 to 15 minutes or until set. Cool completely. Drain cherries, reserving 1/2 cup of the juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheese- cakes. Chill for at least 2 hours. Yield: 12 servings. *My Note: I have used a whole vanilla wafer placed in each muffin cup instead of using the crumbs and margarine. Works just fine. Submitted by Bright Larkin [fareshare@twave.net] Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mr. Food's Corn Stuffed Peppers Recipe By : Mr. Food Serving Size : 4 Preparation Time :0:45 Categories : Cheese Corn Peppers Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14 oz. can cream-style corn 4 slices white bread -- torn into small 1 egg 1/4 teaspoon salt 1/4 teaspoon black pepper 4 medium green bell peppers -- cored and seeded 4 slices American cheese Preheat the oven to 350 degrees. In a medium bowl, combine the corn, bread, egg, salt, and black pepper; mix well. Stand each bell pepper in a deep 3-quart casserole dish. Fill each one equally with the corn mixture then top each with a cheese slice. Cover and bake for 40-45 minutes, or until The peppers are tender. Air date: August 24, 1999. MR. FOOD, OOH IT'S SO GOOD!! 1999 Ginsburg Enterprises Incorporated; all rights reserved Posted on FareShare 9-99 by bobbi744@acd.net http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - -

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