Recipes Included On This Page Ice Cream Vampire Bats Italian Rice with Saffron and Carrots Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ice Cream Vampire Bats Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 soft oatmeal cookies -- (3 1/2-inch) 4 scoops chocolate ice cream -- (large scoops) Assorted candies for decoration -- such as candy corn -- licorice whips jellybeans and fruit rolls For the "bat's wings," place cookies on a work surface. Cut cookies in halves. Using a teaspoon, cut a scalloped edge on the straight side of each cookie; set aside. For the "bat's body," place a scoop of ice cream on four individual serving plates. Using a knife make 1/2-inch-deep cut on opposite sides of each scoop of ice cream. To assemble, insert the end of cookie half into each cut in the scoop of ice cream to form wings. Decorate ice cream with candies to create the bat's face. Use licorice whips for the ears, jelly beans for the eyes, candy corn for the fangs. Serve immediately or freeze up to two hours before serving. Contributed to the FareShare Gazette by Neris; 28 September, 2000. MC formatted by Hallie. - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 7g Total Fat; (43% calories from fat); 3g Protein; 19g Carbohydrate; 22mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Italian Rice with Saffron and Carrots Recipe By :BH&G Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1 cup finely chopped onion 1 garlic clove -- minced 2 1/2 cups chicken broth 1 cup Arborio rice or long grain rice 1 cup sliced carrots 1/2 cup dry white wine 1/8 teaspoon ground saffron or crushed saffron threads 1/4 teaspoon salt Melt butter or margarine over medium heat in large saucepan. Add the onion and garlic. Cook slowly, stirring occasionally, until the onions are tender. Add the chicken broth, rice, carrots, white wine, saffron and salt. Bring to boiling, reduce heat. Cover and simmer about 15 minutes or until rice is tender and most of the liquid is absorbed. Remove the pan from heat, and let rice stand for 5 minutes before serving. From my kitchen to yours, Genevieve Contributed to FareShare by Genevieve. FareShare Gazette; 5 September 2000. - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 29g Carbohydrate; 10mg Cholesterol; 460mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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