Recipes Included On This Page Caramel Nut Popcorn Caramel-Coconut Roll Ups Chicken & Dumplings #2 Cream of Asparagus Soup #2 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caramel Nut Popcorn Recipe By :Polly Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts freshly popped corn (approximately 1/2 cup unpopped) 1 cup unsalted roasted cashews 1 cup salted roasted macadamia nuts 1 cup whole almonds or pecan halves 1 cup firmly packed dark brown sugar 1/2 cup light corn syrup 1/2 cup unsalted butter 1 tablespoon finely grated orange zest 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking soda Preheat the oven to 250 F. Butter a large roasting pan. Combine the popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze. In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest, and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring. Remove from the heat and mix in the vanilla and baking soda. Gradually pour the glaze over the popped corn mixture, stirring to coat well. Bake until dry; stirring occasionally, approximately 1 hour. Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan. Break into clumps. Store in an airtight container at room temperature for up to 1 week. Yield: about 4 quarts - - - - - - - - - - - - - - - - - - - Per serving: 1288 Calories (kcal); 92g Total Fat; (61% calories from fat); 1g Protein; 127g Carbohydrate; 248mg Cholesterol; 1906mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 8 1/2 Other Carbohydrates NOTES : MC formatted by Art Guyer Delicately glazed popcorn and fancy nuts. From Williams-Sonoma's Gifts From The Kitchen. This stuff is addictive. Polly**Caramel Nut Popcorn**<ComMom1@aol.com> March 10, 2000 Year 3 Volume 03 Number 02 * Exported from MasterCook * Caramel-Coconut Roll Ups Recipe By :Nancy's Candy Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Candy Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup butter 2 Cups brown sugar -- firmly packed 1 Pinch salt 3/4 Cup light corn syrup 1 Can sweetened condensed milk -- (14 ounce) 1/2 Teaspoon vanilla Coconut centers: 1 Can sweetened condensed milk -- (14 oz) 8 Oz macaroon coconut -- aka desicated 1 Tsp vanilla 1/2 Cup light corn syrup 1 Lb confectioners' sugar Be prepared for praises when you serve creamy caramels with coconut centers. Line a 9- X 13-inch pan with foil and butter it generously. Set aside. In a heavy 4-quart saucepan, melt the butter over medium heat. Using a wooden spoon, stir in sugar, salt and corn syrup until dissolved. Then, add the sweetened condensed milk. Place a candy thermometer into the saucepan and, stirring constantly, heat to 243 degrees. Remove from heat; stir in vanilla. Pour into prepared pan and let cool. Meanwhile, prepare the coconut center: Place sweetened condensed milk, coconut, vanilla and corn syrup into a large mixing bowl. Mix on low until incorporated. Gradually add the confectioners' sugar and mix on low speed for 2 to 3 minutes. Place in the refrigerator to allow mixture to set up, and it reaches room temperature. When caramel is cool, turn out onto a greased surface. Spread the coconut center evenly over the top of the caramel. Roll tightly together, starting at the wide end. Stretch and roll to 2 or 3 inches diameter. Slice into 1-inch pieces. Store wrapped in plastic wrap. Yield 70 1-inch pieces - - - - - - - - - - - - - - - - - - - Per serving: 5448 Calories (kcal); 191g Total Fat; (30% calories from fat); 50g Protein; 931g Carbohydrate; 580mg Cholesterol; 2925mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 38 1/2 Fat; 61 1/2 Other Carbohydrates NOTES : REG shared by Sherilyn Schamber and on Fare Share, March 2000 March 16, 2000 FareShare Gazette Year 3 Volume 03 Number 04 * Exported from MasterCook * Chicken & Dumplings #2 Recipe By :Patricia D Manning Serving Size : 1 Preparation Time :0:00 Categories : Poultry Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs chicken -- or more 1 onion, sliced 1 carrot, sliced 2 ribs celery -- chopped with leaves 1 tsp salt 4 T butter 6 T flour 1/8 tsp paprika 1/2 cup heavy cream pepper to taste Place chicken, onion, carrot, celery and salt in a large pot. Add water to cover. Simmer for 1 hour, strain & save all. Add water to broth (if needed) to make 1 quart. Melt butter; add flour & paprika. Add stock gradually to butter & flour mixture. Stir & cook for 2 minutes. Return chicken, veggies and cream to the pot along with pepper & any other seasonings you like. (I usually add a little garlic powder.) Spoon dumplings (recipe below) on and cook covered, on low for 15 minutes. Dumplings: 2 cups flour 1 tsp salt 4 tsp baking powder 1 T margarine or butter 3/4 cup milk Combine & mix dry ingredients. Add butter or margarine with a fork. Add milk & mix well. Place dumplings about the size of a tsp. on top of the boiling mixture & follow rest of instructions. - - - - - - - - - - - - - - - - - - - Per serving: 7818 Calories (kcal); 522g Total Fat; (60% calories from fat); 198g Protein; 580g Carbohydrate; 1753mg Cholesterol; 6465mg Sodium Food Exchanges: 37 1/2 Grain(Starch); 16 Lean Meat; 1/2 Vegetable; 0 Fruit; 93 Fat; 0 Other Carbohydrates NOTES : Bobbie's Notes: This was delicious. I made the whole recipe of the stewed chicken. I used evaporated skim milk instead of cream. I frozen half of this recipe for later use and made half of the dumpling recipe. A real comfort food. March 15, 2000 FareShare Gazette Year 3 Volume 03 Number 03 Roberta Banghart**Yummy Chicken and Dumplings**bobbi744@acd.net Original from: pmanning1@juno.com (Patricia D Manning) Posted on FareShare 3-2000 by bobbi744@acd.net * Exported from MasterCook * Cream of Asparagus Soup #2 Recipe By :Butter'n Love Recipes, 1st Presbyterian Church, Lansing, MI Serving Size : 6 Preparation Time :0:00 Categories : Soups Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups diced asparagus stalks -- * see below 1 small onion -- sliced 3 cups chicken broth OR 2 chicken bouillon cubes in 3 c. water 1/2 cup sliced mushrooms -- optional salt and pepper 1 cup light cream -- or half & half sour cream *Can use trimmings when you freeze fresh asparagus tips. Combine asparagus stalks, onion, chicken broth and mushrooms in a saucepan. Simmer until tender, then puree in blender. Return to saucepan. Add salt and pepper to taste; pour in cream. Serve hot with a dollop of sour cream. Serves 6-8 Michigan Department of Agriculture Butter'n Love Recipes, 1st Presbyterian Church, Lansing, MI, p. 11 - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 8g Total Fat; (78% calories from fat); 1g Protein; 3g Carbohydrate; 26mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Bobbie's Notes: This was very creamy and yummy. I used fat-free evaporated milk and fat-free sour cream to cut the fat and cholesterol. It still have a very creamy, rich texture and flavor. MC formatting by bobbi744@acd.net Roberta Banghart**Cream of Asparagus Soup**bobbi744@acd.net March 23, 2000 FareShare Gazette Year 3 Volume 03 Number 06

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