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I hope you enjoy the recipes!

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1. Quaker's Chewy Chocolate No-Bake
2. Quartet Fruit Salad
3. Que Lait
4. Queen Esther's Chicken
5. Quince-And-Cranberry Compote
1. Quaker's Chewy Chocolate No-Bake

Categories: Choco4

Yield: 1 servings

6 oz Semisweet chocolate pieces
1/3 c Margarine or butter     
16 lg Marshmallows
1 ts Vanilla
2 c  QUAKER Oats uncooked; (quick or old fashion
1 c  Mixed fruit

Mixed fruit may consist of any combination of raisins, diced dried mixed fruit, flaked coconut, miniature marshmallows or chopped nuts

In large saucepan over low heat, melt chocolate pieces, margarine and marshmallows stirring until smooth. Remove from heat; cool slightly. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto wax paper. Chill 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store in tightly covered container in refrigerator. MICROWAVE DIRECTIONS: Place chocolate pieces, margarine and marshmallows in large microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until mixture is melted and smooth, stirring every 20 seconds. Proceed as recipe directs.

Nutrition Information: 1 piece Calories 75, Calories From Fat 27, Total Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 12g, Dietary Fiber 1g, Protein 1g

Recipe by: Paul A. Meadows <>

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

2. Quartet Fruit Salad


Yield: 8 servings

450 ml Good red Beaujolais wine; (3/4 pint)
4 ts Sugar; to taste (4 to 8)
2    Cinnamon sticks; broken into pieces
2    Lemons to taste; juice of, up to 4
1 kg Ripe strawberries; hulled (2lb)
4    Kiwifruit; peeled and sliced
2    Apples; cored and sliced
500 g Cherries; pitted (1lb)
750 g Ripe peaches; peeled, stoned and sliced (1 1/2lb)
4    Sprigs fresh mint; stems removed
Creme fraiche; to serve (optional)

Pour the wine into a very large bowl.

Add the sugar, cinnamon and lemon juice.

Prepare the remaining ingredients in the order listed and stir immediately into the wine mixture.

Chill in the refrigerator for at least 2 hours before serving with creme fraiche, if wished.

The fruits used can, of course, be varied according to the season.

Note: 2 hours chilling time.

Converted by MC_Buster.
Converted by MM_Buster v2.0l.

3. Que Lait

Categories: Dessert

Yield: 16 Servings      

      1 lb Sugar
      2    Coconuts; grated
      1 cn (no. 2) crushed pineapple
      6 lg Oranges
      1    Sponge cake; equal to 2 layers
      3    Egg whites
      2 c  Water

Boil sugar and water together for about 5 minutes. Add oranges, coconut and pineapple. Let this boil slowly for about 45 minutes, stirring often to keep from sticking to the pan. Remove mixture from the stove; let cool. Stir in egg whites (unbeaten). Using a large bowl, crumble some of the cake on bottom of bowl; then add a layer of fruit mixture. Add more cake, then another layer of fruit mixture. Continue this until it is all used up. Put a plate on top of the mixture and press down to make it compact. Keep refrigerated until served. It will keep refrigerated for several weeks.


From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,


4. Queen Esther's Chicken

Categories: None

Yield: 1 Servings      

      2 lb Chickens; up to 2
      1 tb Oil
      1 lg Onion; peeled and thinly sliced
      2    Cloves garlic; peeled and crushed
      1 c  Pitted and finely chopped prunes
      1    Apple; cored and chopped
      1 c  Finely chopped dried apricots
   1/2 c Raisins
   1/4 ts Freshly ground black pepper
      1 ts Ground cinnamon
   1/4 ts Ground saffron; dissolved in 2 tablespoons hot water (or use turmeric)
      1 ts Sugar
    1/2 c Orange juice

Rinse chickens with cold water, pat dry. Heat oil in a non-stick skillet and brown onion and garlic. Add prunes, apple, apricots, raisins, pepper, cinnamon, saffron water (or turmeric) and sugar. Mix well. Preheat the oven to 350F. Stuff the chickens with the fruit mixture and truss the cavities shut. Place the stuffed birds in a greased oven proof dish or roasting pan and pour in the orange juice. Cover and bake in the oven for 11/2 hours, basting with pan juices, until the meat separates easily from bone. Serve from the oven proof dish or arrange the birds on a serving platter. Spoon juices over the chicken. Pass rice on the side.

Recipe by: Serves 4

Posted to JEWISH-FOOD digest Volume 98 #011 by (Lisa Montag) on Jan 7, 1998

5. Quince-And-Cranberry Compote

Categories: Fruits/nuts, Desserts

Yield: 8 Servings      

      6 md Quince
      6 c  Water
      2 c  Sugar
     12    Cloves
     18    Whole allspice berries
      1 lg Orange peel strip
      2 pk Cranberries
      1    Cinnamon stick (3" long)
           Cranberry juice (optional)
           Balsamic vinegar, to taste

CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about 1/2-inch thick. Grasp each piece firmly and cut away peel and core with sharp knife. When all slices have been cored and peeled, cut each piece into small chunks. Don't worry about the fruit discoloring. In saucepan, combine water, sugar, spices and orange peel. Bring mixture to boil, stirring to dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly until fruit has turned a deep pink color, about 2 hours. You don't need to worry about overcooking as the fruit will hold its texture well. If cooked slowly, there should still be quite a bit of liquid in pan when fruit is done. Sort through cranberries, remove those that are not in good shape and rinse the rest. Add cranberries to cooked quince. If mixture seems too dry, add a little more water or cranberry juice. Increase heat a little and cook cranberries until they begin to pop open, 12-to-15 minutes. Use rubber scraper to gently mix them with quince. When done, refrigerate compote to cool, then stir in enough vinegar to balance the sweetness.

From Gemini's MASSIVE MealMaster collection at


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