---------- Recipe via Meal-Master (tm) v8.06
Title:
Jerk Chicken Wings
Categories: Appetizers, Poultry
Yield: 4 Servings
1 Onion, chopped
2/3 c Green Onions, chopped
2 Garlic Cloves
1/2 ts Thyme, crumbled
1 1/2 ts Salt
1 1/2 ts Ground Allspice
1/4 ts Nutmeg, grated
1/2 ts Cinnamon
1/4 c Jalapeno Pepper, minced
1 ts Black Pepper
6 dr Tabasco Sauce
2 tb Soy Sauce
1/4 c Vegetable Oil
18 Chicken Wings, trimmed
In a food processor or blender, puree all of the ingredients
except for the wings. In a large shallow dish arrange the wings in
one layer and spoon the marinade over them, rubbing it in (use rubber
gloves). Let them marinate, covered & chilled, turning them once, at
least 1 hour, or preferably, overnight. Arrange the wings in one
layer on an oiled rack set over a foil-lined roasting pan, spoon the
marinade over them and bake in the upper third of a preheated 450F
degree oven, 30-35 minutes, or until they are cooked through.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Green Chile Soup
Categories: Soups
Yield: 8 Servings
6 md Fresh Anaheim Chiles
1 lg Red Bell Pepper
1 Jalapeno Pepper, sliced
2 oz Salt Pork, diced
1/2 lb Chicken Breast, sliced
1/2 lb Pork Butt Steak, sliced
6 tb Butter
1 md Onion, diced
1/2 c All-Purpose Flour
1 1/2 ts Chili Powder
1 ts Ground Cumin
1 sm Clove Garlic, minced
3/4 c Tomato Sauce
2 qt Chicken Broth, warmed
1/2 c Tomatoes, peeled & diced
1 tb Minced Fresh Cilantro
Avocado Slices
Sour Cream
Roast Anaheim chiles, red pepper and jalapeno under hot broiler
close to heat until skins blister, turning to char on all sides.
Place in plastic bag for 10 minutes. Peel, dice and set aside.
In large skillet, cook salt pork until fat is rendered. Remove salt
pork with slotted spoon; drain on paper towel. Increase heat and
saute chicken and pork quickly until browned. Drain and set aside.
Melt butter in large saucepan. Add onion and cook until transparent.
Add flour and cook stirring until roux is golden brown. Remove roux
from heat and stir in chili powder, cumin, garlic and tomato sauce.
Whisk in warm chicken broth and heat to simmering. Add chilies, red
pepper, jalapeno, salt pork, chicken and pork to soup. Heat
thoroughly and stir in tomatoes and cilantro. Heat to simmering.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Easy Cabbage Rolls
Categories: Main Dish, Rice, Meats
Yield: 4 Servings
1 lg Cabbage
15 oz Can Tomato Sauce, divided
1 lb Ground Beef
4 oz Can Mushrooms, undrained
1/2 c Uncooked Instant Rice
1/2 c Chopped Onion
1/4 ts Salt
1/8 ts Pepper
1/8 ts Garlic Powder
1 ts Sugar
1/2 ts Lemon Juice
1 tb Cornstarch
1 tb Water
Remove 10 outer leaves of cabbage. Cover leaves with boiling water;
cover and let stand 10 minutes. Drain well. Combine 1/2 cup tomato
sauce and next 7 ingredients, mixing well. Place 1/2 cup meat mixture
in center of each cabbage leaf. Fold 2 opposite ends over, and place
rolls, seam side down, in a lightly greased 8 inch baking dish.
Combine remaining tomato sauce, sugar and lemon juice; pour over
cabbage rolls. Cover and bake at 350F degrees for 1 hour. Remove
cabbage rolls to a serving platter; drain tomato sauce mixture into a
saucepan. Combine cornstarch and water, stirring until smooth, stir
intoo tomato sauce mixture. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute. Pour over cabbage rolls.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Green Beans With Mushrooms
Categories: Vegetables, Side Dish
Yield: 6 Servings
2 lb Fresh Green Beans, 1" pieces
3 c Boiling Salted Water
1 ts Salt
1 ts Sugar
3 oz Canned Sliced Mushrooms
1/2 c Butter, melted
Place beans in saucepan containing boiling salted water. Add salt and
sugar. Cover and simmer for 30 minutes; drain. Saute mushrooms in
butter and add to beans.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Creamy Rice Pudding
Categories: Desserts
Yield: 4 Servings
1/3 c Short Grain Rice, uncooked
1/2 c Whipping Cream
1 qt Milk
1/2 c Sugar
1/8 ts Nutmeg
1 ts Vanilla
3 tb Butter
Preheat oven to 300F degrees. Sprinkle rice evenly over the bottom of
of buttered 1 1/2-quart casserole. Mix milk and sugar, pour over rice,
sprinkle with nutmeg and dot with butter. Bake, uncovered, 2 hours,
stirring every 15 minutes for the first 1 1/2 hours, until lightly
browned. Remove from oven and stir in whipping cream. Bake another
1/2 hour.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Falafel
Categories: Appetizers
Yield: 12 Servings
1 lb Chick Peas, soaked
1 md Onion
1 md Potato, peeled
4 Garlic Cloves
1 ts Ground Coriander
1 ts Cumin
2 ts Salt
1/2 ts Pepper
1/2 ts Cayenne
1 tb Flour
Vegetable Oil, for frying
2 ts Baking Soda
Drain chick peas. Quarter onion and potato. Run all through fine
holes of the meat grinder along with the garlic two times. Add all
remaining ingredients except baking soda and vegetable oil. Mix well.
Run through grinder once more. Mix again. Cover and leave to rest for
two to three hours. Heat oil to 375F degrees. While oil is heating,
add baking soda to the chick pea mixture. With dampened hands, form
mixture into balls the size of a walnut, then flatten slightly into a
patty. Deep fry, making sure patties are cooked through and are
golden brown. Remove from oil with a slotted spoon and drain on paper
towels.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Avgolemono
Categories: Soups, Greek
Yield: 4 Servings
4 c Chicken Stock
1/4 c Uncooked Rice
1 Egg Yolk
1/2 Lemon, Juice Only
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce
heat. Simmer until the rice is tender (about 20 minutes). Beat the
egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup
of the stock. Whisk the mixture back into the stockpot. Reheat but do
not allow to boil. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Yogurt Chicken
Categories: Main Dish, Poultry, Greek
Yield: 4 Servings
1 c Plain Lowfat Yogurt
1 Lemon, finely grated peel
1 1/2 tb Lemon Juice
2 tb Finely Chopped Fresh Oregano
2 tb Finely Chopped Parsley
1 md Clove Garlic, pressed
1/4 ts Salt
Black Pepper, to taste
4 Chicken Breast Halves, skinned
Combine the yogurt, lemon peel, lemon juice, oregano, parsley,
garlic, salt and pepper. Put the chicken into a dish and spread
about 1/4 cup of the yogurt sauce over the chicken. Cover with
plastic wrap and refrigerate several hours or overnight. Cover and
refrigerate the remaining yogurt sauce.
Place the chicken on a rack in a baking pan and bake in a 375F
degree oven for 30 minutes. Set the oven to broil. Turn the
chicken over and broil for about 5 minutes, until the chicken is
browned on top and cooked through.
Spoon the extra yogurt sauce over the chicken and serve.
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----------- Recipe via Meal-Master (tm) v8.06
Title:
Briami
Categories: Side Dish, Vegetables, Greek
Yield: 6 Servings
1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green Peppers
1 Red Pepper
2 md Onions
1 c Olive Oil
4 md Tomatoes
2 Garlic Cloves
1 ts Sugar
Salt, to taste
Pepper, to taste
Cut the eggplant, zucchini and potatoes into bite sized chunks (do
not peel the zucchini or the eggplant). Remove the stems and seeds
from the peppers and slice them into strips. Peel and slice the
onions. Dice the tomatoes.
Saute the vegetables, except the tomatoes, in the olive oil in small
batches. Saute each batch for 2 or 3 minutes, then remove from the
pan, trying to drain some of the oil so that enough oil is left for
the next batch. When you're done, most (if not all) of the oil should
be gone from the pan. Place the sauteed vegetables in a baking dish
and toss them briefly so that you won't get only one kind of
vegetable in one place.
Add the tomatoes into the pan and saute for a couple of minutes.
Crush the garlic and add to the tomatoes. Add the sugar, salt and
pepper to taste and simmer for another minute. Pour the tomato sauce
on top of the vegetables and bake at 350F degrees, or until the
vegetables are tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Baklava
Categories: Desserts, Greek
Yield: 60 Pieces
3 1/2 c Granulated Sugar
2 1/2 c Water
2 tb Honey
1 Lemon Rind
1 Stick Cinnamon
4 Whole Cloves
3/4 lb Walnuts, chopped
1/2 lb Blanched, chopped
2 ts Ground Cinnamon
1 ts Ground Cloves
1 1/2 lb Commercial Filo Sheets
1 lb Butter, melted
Combine 3 cups sugar, water, honey, whole lemon rind, cinnamon,
and 4 cloves in a saucepan and bring to boil. Lower the heat and
simmer for 15 minutes, then remove the lemon peel and spices
and cool.
In a large bowl, combine the nuts, remaining 1/2 cup sugar, and
ground spices and set aside. Lay filo sheets flat, cover with waxed
paper and then a damp towel. Keep covered except when removing to
assemble the baklava. Count 8 filo sheets, fold, cover and
refrigerate to reserve for the top. Using a large pastry brush,
butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan. Lay a filo
sheet on the bottom of the pan, brush with warm butter, and repeat
using 8 sheets. Scoop up a handful of the nut-spice mixture and
sprinkle over the top filo sheet inside the pan. Lay on 3 or more
filo sheets, brushing each with butter, and sprinkle again with the
nut mixture. Continue until all the nuts and filo are used.
Remove the reserved filo sheets from the refrigerator and spread
over the top, brushing butter on each sheet.
Using a long, very sharp knife, score the baklava from top to bottom
into diamond shapes planning in advance the size desired. Be sure
the knife touches the bottom of the pan as you cut. Heat the
remaining butter to sizzling and pour over the top. Bake at 300F
degrees for 1 1/4 hours or until golden chestnut in color and
flaky. Remove from the oven (in the pan) to a rack, and spoon the
cooled syrup over the entire pastry. Cool in the pan, then serve each
piece individually.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Plantains
Categories: Appetizers
Yield: 4 Servings
2 Green Plantains
2 c Vegetable Oil
Salt, to taste
Pepper, to taste
Peel plantains and cut into 2-inch rounds. Heat the oil in a small
saucepan until hot but not smoking. Drop the plantains into the
oil, frying until lightly golden.
Set each fried plantain on a flat side, and using a rolling pin
flatten each round until thin. Return the flattened plantain
sections to the hot oil 3 or 4 at a time and fry until crisp.
Sprinkle with salt and pepper, and serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Garlic Soup
Categories: Soups
Yield: 6 Servings
1 Head Garlic, unpeeled
2 ts Salt
1 pn Ground Black Pepper
2 Whole Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay Leaf
4 Sprigs Parsley
3 tb Olive Oil
2 qt Water
3 c Peeled Potatoes, diced
1 pn Saffron
French Bread
1 c Grated Parmesan Cheese
Separate the garlic cloves and blanch them in boiling water for 1 minute.
Run cold water over them to cool, and peel. Put the peeled garlic in
a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf,
parsley, olive oil and water. Boil slowly for 30-35 minutes. Add more
seasoning to taste, then strain and return to saucepan. Add potatoes
and saffron and simmer for 20 minutes, or until the potatoes are
tender. Check seasoning. Serve with 3 slices of French Bread in the
bottom of each bowl, sprinkled with cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Cacciatore
Categories: Poultry, Main Dish
Yield: 4 Servings
1 Whole Chicken, cut up
1 cl Garlic, peeled
1/4 c Flour
2 ts Salt
1/8 ts Pepper
1/4 c Oil
1 cn Tomatoes (28 oz)
8 sm White Onions, peeled
6 oz Tomato Paste
2 ts Sugar
1 Bay Leaf
Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp
salt, and pepper in large paper bag; shake chicken pieces until
coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time
on all sides; drain on absorbent paper. Pour off any oil remaining
in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato
paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting
occasionally with sauce in the pan, simmer 1 hour or until chicken is
tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Rice Pilaf
Categories: Side Dish
Yield: 8 Servings
2 1/4 c Chicken Broth
3 tb Vegetable Oil
2 sm Onions, finely minced
1 1/2 c Long Grain Rice
1 ts Salt
1/2 ts Ground White Pepper
Preheat oven TO 350F degrees. Bring broth to a boil on top of the stove.
Meanwhile, in an ovenproof pot, heat oil over low heat on top of the
stove, add the onions and cook, stirring occasionally, 5 minutes. Add
the rice and stir to coat with the oil. Add the boiling broth,
sprinkle with salt and pepper, cover tightly and place in the oven.
Cook, without disturbing the pot, for 25 minutes. Remove from the
oven, scoop the rice into a serving dish and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cherries Jubilee
Categories: Desserts
Yield: 6 Servings
30 oz Can Pitted Sweet Cherries
Fresh Orange Juice
2 tb Sugar
1 1/2 tb Cornstarch
2 ts Grated Orange Peel
1/2 c Cherry Liqueur
1 qt Vanilla Ice cream
Drain cherry liquid; add orange juice to measure 1 1/2 cups.
Combine sugar and cornstarch in chafing dish or skillet. Stir in the
liquid to make a smooth sauce. Cook until thickened and bubbly, about
1 minute. Add cherries and lemon peel; heat until warm.
Heat liqueur. Pour over cherries; do not stir. Carefully light the
dessert, spoon flaming sauce over cherries until the flames subside.
Spoon cherries and sauce around individual servings of ice cream,
serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Dill Pickles
Categories: Appetizers
Yield: 8 Servings
1 Egg, beaten
3 1/2 c Flour, plus 1 Tb
1 c Milk
1 tb Worcestershire Sauce
6 dr Hot Sauce
1 ts Salt
3/4 ts Pepper
1 qt Sliced Dill Pickles
Salt
Pepper
Vegetable Oil
Combine egg, 1 tablespoon flour, milk, Worcestershire sauce, and hot
sauce; stir well. Set aside. Combine 3 1/2 cups flour, salt, and
pepper, mix well. Dip drained pickles into milk mixture and dredge
in flour mixture. Deep fry at 350F degrees, until pickles float to
the surface. Drain.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Green Papaya Salad
Categories: Salads, Thai, Vegetables
Yield: 4 Servings
1 c Green Cabbage, cubed
2 c Green Papaya, grated
1/2 lb String Beans, julienned
3 Garlic Cloves, minced
3 Dried Red Chilies, chopped
1 tb Sugar
3 tb Soy Sauce
3 tb Lime Juice
3 sm Tomatoes, cut into wedges
5 tb Peanuts, roasted & crushed
4 tb Cilantro Leaves, chopped
Place green cabbage pieces on a large serving platter and arrange in
layers the papaya and beans. In a small bowl, mix together the garlic,
chilies, sugar, soy sauce and lime juice. Just before serving, pour the
dressing over the salad and garnish with the tomatoes, peanuts and
cilantro.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Hamburger Stroganoff
Categories: Main Dish, Meats
Yield: 5 Servings
2 c Chopped Onion
1 Clove Minced Garlic
4 tb Butter
1 lb Hamburger
2 tb Flour
2 ts Salt
4 ts Pepper
8 oz Can Mushrooms
8 oz Can Cream Of Chicken Soup
1 c Sour Cream
2 tb Chopped Fresh Parsley
4 c Cooked Egg Noodles
Saute onion and garlic in butter over medium heat. Stir in meat and
brown. Stir in flour, salt, pepper and mushrooms cook 5 minutes. Stir
in soup, simmer uncovered 10 minutes. Stir in sour cream, heat
through. Garnish with parsley. Serve over noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Creamed Corn
Categories: Vegetables, Side Dish
Yield: 4 Servings
1 tb Butter
2 tb Flour
1 c Milk
1 1/2 c Frozen Corn Kernels
Salt, to taste
Pepper, to taste
Melt butter in a pan. Add flour and blend well over medium heat. Add
milk to mixture and stir continuously until thick. Pour into a food
processor and add 1/2 cup of corn. Puree and return to pot. Add
remaining corn and heat until corn is hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Easy White Fudge
Categories: Desserts, Candies
Yield: 18 Servings
1 lb White Chocolate
1 c Chunky Peanut Butter
16 oz Butterscotch Chips
Peanuts (salted & skinless)
Pretzel Sticks
Melt the chocolate, peanut butter, and chips in a large pot. Add
enough peanuts and pretzels so that it is tough to stir, mixing well
so that all are coated well.
Pour into a greased 13" X 9" pan and chill until firm. Cut into
2 inch squares and remove from pan.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Crab Rangoon
Categories: Appetizers, Seafood
Yield: 12 Servings
8 oz Cream Cheese
6 oz Can Crab Meat, flaked
2 Green Onions, thinly sliced
1 Clove Garlic, minced
2 ts Worcestershire Sauce
1/2 ts Soy Sauce
48 Won Ton Skins
Vegetable Cooking Spray
In medium bowl, combine all ingredients except won ton skins and
cooking spray; mix until well blended. Place 1 teaspoon of the
filling in center of each won ton skin. Moisten edges with water;
fold in half to form triangle, pressing edges to seal. Pull bottom
corners down and overlap slightly; moisten one corner and press to
seal. Lightly spray baking sheet with vegetable coating. Arrange
Rangoon on sheet and lightly spray to coat. Bake in 425F degree oven
for 12-15 minutes or until golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
French Onion Soup
Categories: Soups
Yield: 6 Servings
3 tb Butter
1 tb Olive Oil
3 lb Onion, sliced very thinly
1 ts Salt
1 ts Sugar
3 tb Flour
4 cn Beef Consomme, warmed
4 cn Water
2 c Dry Red Wine
1 Bay Leaf
1 ts Rubbed Sage
1 Sliced French Bread, toasted
1 Mozzarella Cheese, shredded
1 Parmesan Cheese, shredded
Melt butter with oil in large soup pot. Add sliced onions and stir
to coat. Cover pot and cook over moderately low heat for 15-20
minutes, stirring occasionally until onions are tender and
translucent. Uncover pot and raise heat to moderately high. Stir in
salt and sugar. Cook about 30 minutes, stirring frequently, until
onions have turned golden brown. Lower heat to moderate. Stir in
flour. Cook slowly, stirring constantly for 12 minutes to brown
flour lightly.
Remove from heat. Pour 1 cup of warmed consomme into the onion
mixture to blend flour and consomme. Add the rest of the
consomme, water, wine, bay leaf and sage, bring to a simmer.
Simmer slowly for 30-40 minutes.
Place in ovenproof soup bowls. Top with a slice of toasted french
bread, shredded mozzarella cheese and parmesan cheese. Place under
broiler to melt cheeses until bubbly. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Marinated Flank Steak
Categories: Main Dish, Beef
Yield: 4 Servings
1/2 c Soy Sauce
1/4 c Vegetable Oil
2 tb Water
2 Cloves Garlic, minced
2 ts Brown Sugar
1 ts Ginger Root, grated
1/4 ts Black Pepper
3 lb Flank Steak
In a small bowl, combine all ingredients except the flank steak, and
mix well. Score the flank steak on both sides. Place in a glass
baking dish, pour the marinade over the flank steak. Refrigerate for
2-4 hours, turning the steak once. Barbecue or broil the meat 6
inches from the heat, about 5 minutes on each side or until it
reaches the desired doneness, basting occasionally with the marinade.
To serve, slice thinly across the grain of the meat.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Gruyere Potato Gratin
Categories: Side Dish, Vegetables
Yield: 12 Servings
5 lg Baking Potatoes, thinly sliced
4 lg Red Potatoes, thinly sliced
1 ts Minced Garlic
1 ts Dried Thyme Leaves
1 ts Salt
1/4 ts Pepper
8 oz Gruyere Cheese, shredded
1 Can Chicken Broth
2 tb Butter, cut into small pieces
Heat oven to 425F degrees. Grease a 3-quart gratin or other shallow
baking dish. Spread half the potato slices in dish. Sprinkle with
the garlic and half the thyme, salt, pepper and cheese. Top with
remaining potato slices, overlapping, for an attractive top. Pour
broth over potatoes. Sprinkle with remaining thyme, salt, pepper and
cheese. Dot with butter. Bake 30 minutes. Tilt pan to spoon up broth
to baste potatoes. Bake 30 minutes longer or until top is browned
and potatoes are tender. Let stand 10 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Rocky Road Bars
Categories: Dessert, Chocolate
Yield: 36 Bars
2/3 c Butter Flavor Crisco
4 oz Unsweetened Chocolate
2 c Sugar
4 Eggs
1 ts Vanilla
1 1/4 c All-Purpose Flour
1 ts Baking Powder
1 ts Salt
1/4 c Butter Flavor Crisco
1 oz Unsweetened Chocolate
1/3 c Evaporated Milk
1/2 c Sugar
1 3/4 c Powdered Sugar
1/2 ts Vanilla
1/3 c Creamy Style Peanut Butter
1 c Miniature Marshmallows
Heat oven to 350F degrees. Grease a 13x9x2-inch pan. Set aside.
Melt 2/3 cup Butter Flavor Crisco and 4 ounces chocolate in a
large saucepan on low heat. Remove from heat. Stir in 2 cups
sugar. Add 4 eggs, one at a time. Stir quickly into chocolate
mixture. Stir in 1 teaspoon vanilla.
Combine flour, baking powder and salt. Stir gradually into
chocolate mixture. Spread in prepared baking pan. Bake at
350F degrees for 30 minutes.
Five minutes before base is finished baking, melt 1/4 cup
Butter Flavor Crisco and 1 ounce chocolate in a medium
saucepan over very low heat. Add evaporated milk and 1/2 cup
sugar. Stir until well blended and sugar dissolves. Remove
from heat. Beat in powdered sugar and 1/2 teaspoon vanilla.
Drop peanut butter by teaspoonfuls on top of hot chocolate
mixture. Swirl through with tip of knife.
Sprinkle marshmallows over hot cooked base. Pour chocolate
peanut butter mixture over the marshmallows. Cover pan
immediately with foil. Cool. Cut into bars.
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