Al Hasa Cookbook by Jo Waters

By Jo Waters

Excerpt from the cookbook's introduction:
An suggestion in 1974, a number of plan in1975 and a truth in 1976. that's the short historical past of the Al-Hasa cook dinner publication. during the mixed efforts of the committee and their respective women's teams, we have now compiled what we are hoping should be a illustration of culinary pleasures of all our parts. With the present growth of the inhabitants and the supply of extra items within the neighborhood markets, we will expand the scope of our formerly restricted menus and hence improve our day-by-day lives. The recipes during this booklet won't were laboratory established, yet their advantage has been tested through the main serious staff of all - husbands and families!
Our honest because of all 340 who contributed their recipes that allows you to make this booklet attainable.

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Additional resources for Al Hasa Cookbook

Example text

CANDY BAR MARSHMALLOW POPS Substitute 1 cup roughly crumbled candy bars, such as Butterfingers, Nestlé Crunch bars, Fifth Avenue, or Clark bars, for the M&M’s. CHOCOLATE CHIP MARSHMALLOW POPS Substitute 1 cup miniature chocolate chips for the M&M’s. NUTTY MARSHMALLOW POPS Substitute 1 cup roughly chopped nuts for the M&M’s. POTATO CHIP MARSHMALLOW POPS Substitute 1 cup lightly crushed potato chips for the M&M’s. RAISIN MARSHMALLOW POPS Substitute 1 cup whole raisins (dark or golden) for the M&M’s.

If desired, substitute 16 ounces white chocolate for the milk chocolate. CHOCOLATE HALLOWEEN LOLLIPOPS Use Halloween-shaped molds such as pumpkins, bats, or witches. If desired, substitute 16 ounces white chocolate for the milk chocolate. Add 2 to 3 drops of orange or black food coloring to the melted white chocolate before pouring it into the molds. CHOCOLATE HANUKKAH LOLLIPOPS Use Hanukkah molds such as dreidels or menorahs. If desired, substitute 16 ounces white chocolate for the milk chocolate and add 3 drops of blue food coloring to the melted white chocolate before pouring it into the molds.

WHITE CHOCOLATE STRAWBERRIES Substitute 16 ounces white chocolate for the semisweet chocolate. These variations work with the base recipe or with either of the preceding chocolate variations. CHOCOLATE BANANAS Substitute 24 1-inch peeled banana slices for the strawberries. Insert a toothpick into each piece of banana to dip it into the chocolate. Cover the fruit completely in chocolate. Remove the toothpick before the chocolate sets. CHOCOLATE GOOSEBERRIES Substitute 36 large gooseberries for the strawberries.

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