MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Pigs' Tail & Peanut Soup
Categories: Oriental, Offal, Pork, Soups, Nuts
Yield: 6 Servings

1 lb Pigs' tails
1 c Raw Virginia peanuts or
- blanched almonds
1 sl Fresh ginger root
1 tb Choong toy; (salted,
-preserved turnip)
1 ts Salt
1/2 c Chopped green onions; with
- tops

Clean and parboil pigs' tails according to Steps I and II in
the basic instructions; cut in 2-inch lengths. Return to the
pot with 2 quarts fresh water and all the remaining
ingredients except green onions. Bring to a boil, reduce
heat, cover and simmer for 1 1/2 hours.

Add the green onions just before serving.

Serves 6 to 8.

All these recipes are from "Innards and Other Variety
Meats". Jana Allen and Margret Gin.

Posted by Stephen Ceideberg; June 9 1992.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: NO COOK Peanut Butter Fudge
Categories: Five, Candy, Desserts, Nuts
Yield: 12 Servings

1 c Peanut butter
1 c Karo syrup
1 1/4 c Nonfat dry milk
1 1/4 c Confectioner's sugar; sifted

Blend peanut butter and syrup in a large bowl. Measure
dry milk and confectioners sugar together and add all
at once.

MIX ALL together first with a spoon then knead with
hands until smooth and creamy.

Flatten out on cookie sheet and cut in squares.

Posted by: Pat Dwigans

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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