In this issue:

Friday's Recipe: *Potato Kisses*
Requests & Replies from Subscribers:  Elephant Ears

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* Exported from MasterCook *

Potato Kisses

Recipe By : Real Food for Real People
Serving Size : 36                Preparation Time :0:00
Categories : Cookies                 No-Bake
Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Mashed Potatoes -- hot
2 tablespoons Butter -- melted
1 tablespoon Powdered Sugar -- sifted
2 1/2 tablespoons Cocoa Powder
1 teaspoon Vanilla Extract
1 dash Salt
4 cups Coconut Flakes -- moist canned

Combine hot potatoes and melted butter in a large mixing bowl. Combine cocoa powder with
powdered sugar in a medium bowl, and add to potato mixture; mix well. Mix in vanilla, salt
and coconut. Drop by teaspoonful onto baking sheets lined with wax paper and chill a short
while to harden. Store in a tightly covered container.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 50 Calories; 3g Fat (59.2% calories from fat); trace
Protein; 5g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 44mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I need ideas for desserts that use M&M's. Thanks for any help you can give me.

Eunice

So many good recipes have milk in them. How about some that have soy milk or no milk for
those of us who cannot have milk. Thanks,

Donna

Hi Kaylin,

I got this recipe from a 30-year-old local parish cookbook, the kind that contains awkwardly
printed contributions from many people. I love to pick these up at tag sales -- they often
have treasures, like the dessert below that seems perfect for the holidays. I'd love to
hear from people who have favorite recipes from books like these.

UNBELIEVABLY EASY BREAD-N-JAM PUDDING

4 butter & jam or preserves (not jelly) sandwiches, cut in quarters
3 eggs + dash of salt
3 c milk
1/4 c sugar
1 tsp vanilla

Place sandwiches in shallow buttered casserole. Beat rest of ingredients slightly and pour
over. Sprinkle with sugar, or coconut, or nuts, or a combination, and dot with butter. Bake
at 350 45-50 min.

Molly in CT

~ Subscriber Responses ~
 

For Cindi who requested the recipe for

Marie Callender's German Chocolate Pie

8" baked pastry pie shell
1 small box dark chocolate pudding (cooking kind, not instant)
1 cup semi sweet chocolate chips
1/2 cup fine coconut
1/2 cup chopped nuts (pecans or walnuts)
whipped topping (like Cool Whip)

Take crust and cover bottom with chocolate chips, just enough for one layer to cover bottom.
Heat in oven or microwave to SLIGHTLY warm and soften the chocolate chips. Meanwhile, cook
pudding according to directions on box and add coconut & nuts, stir well. Pour while hot into
pie crust. Chill in refrigerator until set. Once chilled, top with regular whipped topping
(like Cool Whip).

For more of a restaurant effect put topping into a cake decorating bag with tip & pipe on.
Sprinkle top with a few chocolate chips, coconut, & nuts for a finishing touch.

Most people prefer the German Chocolate pie with whipped cream, but if you would prefer a
meringue topping...

2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
4 Tbsp. sugar

Beat egg whites, vanilla, & cream of tartar until soft peaks form. Gradually add sugar
beating until stiff, glossy peaks form & sugar is dissolved. Spread over hot filling; for
that Marie Callender's effect leave a smidge of filling visible around the edge, and don't
forget to sprinkle the chips, coconut, & nuts on top. Bake at 350° for 12-15 min
or till meringue is golden. Chill in fridge.

Shirley in Maine                   sedwards44@yahoo.com
 

Hey-o Kaylin,

Here are some no-chew recipes for Jamie's daughter. My sister went through the same problems
with her braces, and I had to be on a liquid diet after bashing my face in an auto accident.
No need to restrict yourself to soup. Fruit smoothies are yummy, and just about any food can
be liquefied in a blender. My nephew, who broke his jaw and had to have it wired shut, told
me his favorite was blended spaghetti.

Caribbean Ginger Tomato Soup

10-3/4 oz condensed tomato soup
1-1/2 cups canned unsweetened coconut milk
1 Tbsp grated fresh ginger
to taste salt & pepper

Stir together soup, coconut milk and ginger in heavy medium-sized saucepan. Bring to boiling
over medium heat, stirring often. Season to taste with salt & pepper. Serve hot.
Makes 4 servings.

Cheddar Potato Soup

8 potatoes -- cubed
1 Tbsp chopped chives
1 1/2 cups chopped celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 tsp paprika
1/4 tsp celery seed
1 tsp savory
1/2 tsp salt
1 cup milk
2 Tbsps flour
2 Tbsps butter
2 1/2 cups grated cheddar cheese

Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in
crockpot. Add water to cover. Cover; cook on high for one hour. Reduce heat to low; cook 4-5
hours. Combine milk and flour until smooth. Combine with butter in a saucepan. Cook for 3-4
minutes over medium heat, stirring constantly. Add cheese and stir until melted. Turn
crockpot to high. Pour in cheese mixture and cook for 15 minutes.

If it happens that the veggies don't cook down enough for a no chew diet, let the soup cool a
bit and run a serving or two through the blender.


Everything in this one is pretty mushy, but if it's still too solid for the newly braced to
eat, the blender is your friend.

Easy Tuna Cheese Soup

2 Tbsps chopped onion
2 Tbsps butter
10 oz can cream of chicken soup***
1/2 cup milk or water
15 oz can tomatoes, chopped
2 cans tuna fish (6 oz ea)
8 oz cheese, grated
1 Tbsp fresh parsley, snipped, or 1/2 Tbsp dried parsley
to taste black pepper

Sauté onions with butter in a soup pan. When onions are soft but not browned, add the cream
of chicken soup and water or milk. Stir well. Add tomatoes and tuna, and bring soup to a low
boil. Reduce heat and simmer, stirring frequently to prevent burning, for ten minutes. Remove
from heat. Add cheese, parsley and pepper, and stir until cheese is melted. Serve with
toasted bread or crackers and salad.

***Cream of mushroom or cream of celery may be substituted. If you use cream of celery, do
not use silver spoons to stir or eat with – they'll be discolored and make the soup taste of
metal. Makes 4 servings


When the weather starts getting cool, a family favorite is split pea soup and hot chocolate
enjoyed with a funny movie or reading out loud. Note: I've always used the dry mustard
instead of the black mustard seeds, since they can't be found around here. In a pinch I've
subbed 3 Tbsp prepared mustard for the dry mustard and water, and nobody noticed.

ZESTY GREEN SPLIT PEAS

2 cups green split peas, uncooked
8 cup water
2 bay leaves
1/2 tsp ground turmeric
1 tsp salt
2 Tbsp olive oil
2 tsp ginger, peeled and minced
2 tsp curry powder
4 Tbsp black mustard seeds, ground
OR
1 Tbsp dry mustard
3 Tbsp water
1/2 cup coconut, shredded and sweetened
1 dab butter (optional)
garnish cilantro, chopped (optional)

Mix ground mustard powder in with 3 Tbsp water and allow to sit for 30 minutes.

Bring split peas and 8 cups water to a boil. Lower heat to medium. Add bay leaves and
turmeric. Simmer, covered, until peas are done, 40 to 45 minutes. (When pressed between the
thumb and the index finger, they break easily.) While simmering, uncover occasionally and
stir, adding a Tbsp or so of hot water if the mixture sticks to the bottom of the pan.

When cooked, remove and discard bay leaves. Add salt and keep warm. Heat oil in a small, 6-
inch skillet over medium-low heat. Sauté ginger root and curry powder until ginger is lightly
browned, 1 to 2 minutes. Add mustard paste and cook for another minute, stirring constantly.
Add coconut and stir several times. Remove from heat. Pour over the pea mixture and stir. (If
there is still water left in the peas, drain them.) Let stand covered for 15 minutes. Add a
dab of butter if desired and garnish with cilantro.

Hope these recipes are helpful.

Cariad                      cariad@rocketmail.com
 

Bertie was wanting a recipe for Elephant Ears. I got this from another cooking newsletter,
and they are very good.

ELEPHANT EARS

1/2 cup cinnamon
1 cup white sugar
1 can cinnamon buns

Preheat the oven to 375 degrees F. Mix the cinnamon and sugar together, then spread it evenly
on a sheet of foil or wax paper. Take one bun and lay it on the sugar/cinnamon mixture. Now,
use a rolling pin to roll each bun out, turning often so the dough absorbs as much sugar and
cinnamon as possible. You want about a 6- to 8-inch circle. Place on foil-lined cookie sheets
(only three "ears" might fit) and bake on the center rack or as close to the center as
possible. Check often so they don't scorch or overbake (they are very thin).
Submitted by Barb in Calgary 8-2-07

Hope that you enjoy these.

Barbara in Omaha NE                     blshrl@msn.com
 

Here's a jerky recipe for Peggy. It's from my mom and she always used beef. I'm sure other
meats can be substituted.

Jerky

1 to 2 lbs. Flank steak
1/2 cup soy sauce
garlic salt to taste
lemon pepper to taste

Cut steak with the grain in long strips no more than 1/4 inch thick. Combine meat and soy
sauce; toss to coat evenly. Drain and discard soy sauce. Sprinkle both sides of the strips
lightly with seasonings. Place strips in single layer on an ungreased cookie sheet. Bake at
150 degrees for 10 hours. Do not allow temperature to go above 150 degrees.) Store in
airtight container.

Note: Partially freeze meat for easier slicing.

mgfermin@hotmail.com
 

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