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I hope you enjoy the recipes!

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1. Vanilla Bavarian Cream
2. Vegetarian Sloppy Joes
3. Velma's Caramel Popcorn
4. Velveeta Cheese Fudge
5. Velvet Chicken Satays with Fresh Cilantro Chu
1. Vanilla Bavarian Cream

Categories: None

Yield: 1 Servings

1 tb Unflavored gelatin
1 1/2 ts Unflavored gelatin, additional
1/3 c Water
6 Egg yolks
3/4 c Sugar
1 pn Sugar
1 1/2 c Milk
1 1/2 ts Vanilla
1 1/2 c Heavy cream, whipped
Strawberries, garnish
Soften gelatin in cold water and set aside.

Beat yolks in the top of a double boiler until light and lemon colored. Gradually beat in the sugar. Add salt.

Scald milk and gradually stir it into the egg mixture. Cook over hot, not boiling, water until thickened, stirring constantly.

Blend in the softened gelatin and vanilla. Chill until mixture begins to thicken, stirring occasionally to prevent a crust from forming on the surface.

Fold in whipped cream and turn mixture into a 1 1/2-qt mold rinsed in cold water. Chill until firm.

When ready to serve, turn out on a serving plate. Garnish with strawberries.

8-10 servings

Source: The New York Times Cookbook

2. Vegetarian Sloppy Joes

Categories: Main dish, Vegetarian

Yield: 4 Servings

1 tb Vegetable oil
1 md Onion; chopped
1 md Green pepper; chopped
3 c Cooked brown rice
32 oz Mexican-style pinto beans (canned)
3/4 c Hickory smoke barbecue sauce
4 Whole grain buns

Heat oil in large skillet over medium-high heat. Add onions and green pepper; cook 2 to 3 minutes. Add rice, beans and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns.

Each serving provides: * 542 calories * 19.2 g. protein * 9.4 g. fat * 96.4 g. carbohydrates * 3.2 g. dietary fiber * 17 mg. cholesterol * 1637 mg. sodium.

[Karen's note: I'm not sure where the cholesterol comes from in this recipe. There's no cheese in the photo next to the recipe, so maybe the buns contain some animal products...?]

Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

3. Velma's Caramel Popcorn

Categories: Snacks, Popcorn

Yield: 1 Servings

1 c Brown sugar
1/4 c White corn syrup
1/2 c Butter
1/4 c Cream of tartar
1/4 ts Salt
1/2 ts Baking soda
1/2 c Popcorn; popped
1 c Pecans; chop; toasted

Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes. remove from heat and add the baking soda. Stir well. Pour over the popped corn and pecans. Stir well. Put in a baking pan and bake at 250~ for 30 minutes, stirring occasionally. Pour onto buttered cookie sheets to cool Posted to recipelu-digest Volume 01 Number 655 by RecipeLu on Jan 31, 1998
[CraftE note: I believe this is the website:]


4. Velveeta Cheese Fudge

Categories: Velveeta

Yield: 1 Servings

4 lb Powdered sugar
1 c Cocoa
1 lb Velveeta cheese, cut in sm. pieces
1 lb Oleo (melt a little in pan before adding cheese to prevent sticking)

Stir sugar and cocoa until cocoa is mixed well. Then, melt together oleo and Velveeta on low heat, stirring constantly: When melted, add 1 cup of chopped pecans (or more). Pour into sugar-cocoa mixture and stir, stir, stir. Pour into pans sprayed with Pam and press to edge of pan. Will make 2 cookie sheet pans full or you can half the above mixtures if you want lesser a amount.

5. Velvet Chicken Satays with Fresh Cilantro Chu

Categories: Indonesian, Chicken

Yield: 16 Servings

1 1/2 c Lightly packed fresh cilantro
1 c Lightly packed fresh mint leaves
5 tb Water
1 1/2 tb White wine vinegar
2 ts Sugar
1 ts Curry powder
1 lg Garlic clove
1/8 ts Dried crushed red pepper

2 tb Dry white wine
1 tb Plus 1 teaspoon low-sodium soy sauce
1 tb Cornstarch
2 lg Cloves garlic, pressed
1 lg Egg white
1 lb Boneless skinless chicken breasts, cut into 1/2 inch strips
16 Wooden skewers
Sesame seeds

Chutney - Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper. (Can be made one day ahead. Cover and chill.)

Chicken - Whisk first 5 ingredients together in medium bowl. Add chicken and toss to coat. Cover and refrigerate approximately 2 hours. Preheat oven to 350 degrees. Thread chicken onto skewers. Transfer to baking sheet. Sprinkle chicken with sesame seeds. Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney. 40 calories per serving, 0 g fat, 73 mg sodium, 16 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.

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