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FareShare Gazette Recipes -- January 1999 - H's

 

 

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Holiday Truffles
Hot Dog Stew

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                     *  Exported from  MasterCook  *
                            Holiday Truffles
Recipe By     : 
Serving Size  : 72   Preparation Time :0:00
Categories    : Candies                          Chocolate
                Spirits                          Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg.          semi-sweet chocolate chips (2 cups) -- (12 oz.)
     1/4  cup           orange-flavored liqueur or
   1      teaspoon      orange extract
   1      can           Pillsbury Creamy Supreme Chocolate Fudge
                        or
                        Chocolate Frosting
                        Coconut -- chocolate
                        sprinkles, ground nuts or cocoa*
Melt chocolate chips in medium saucepan over low heat, stirring constantly;
remove from heat. Stir in orange liqueur and frosting; blend well.
Refrigerate 1 to 2 hours or until firm.
Place coconut* in pie pan. Scoop mixture into 1-inch balls; drop onto
coconut.  (Mixture will be sticky.) Roll to coat. Place in foil candy cups, 
if desired.
Store in refrigerator.
6 dozen candies
Recipe from Pillsbury newsletter
AcaGordie <gordon@acanet.com.mx>
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                     *  Exported from  MasterCook  *
                               Hot Dog Stew
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Luncheon                         Main Dishes
                Quick And Easy                   Sausage
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb.           hot dogs (not cheese filled)
   6      tablespoons   flour
   2      cloves        garlic -- minced or smashed
   1      large         onion -- chopped
   6      medium        white potatoes -- peeled
   1      small         green pepper -- chopped
   1                    chicken bouillon cube
                        salt and pepper -- to taste
                        minced parsley -- (optional)
In a very large skillet, or a medium dutch oven, make a light roux with 
margarine  and flour.  Add onion, garlic, and pepper and saute´ until limp.
Add potatoes, cut in chunks, stirring  around a little.  Add water to 
cover; bring to boil, reduce to simmer.  Drop in chicken bouillon cube.  
Add hot dogs, cut in chunks, stir.  Watch carefully until done to suit, 
adding water if necessary.  Salt and pepper to taste. Sprinkle with 
parsley, if desired.
This recipe is based on my grandmother's recipe for potato stew.  I
just added hots dogs and the bouillon cube(s) to it.  My grandmother
might have added hard cooked eggs, or even poached eggs to her recipe if
it were to be a heartier meal.  She also sometimes added a pint of home
or commercially canned tomatoes.  
My kids loved hot dog stew when they were little- still do.
Posted on FareShare 1-99 by ddmmom <ddmmom@popalex1.linknet.net>
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