JDissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup oIsugar in the hot milk. Stir all ingredients in large bowl, turn out and oHknead about 5 minutes, adding flour if needed. Knead about 5 minutes. oHLet rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and oKshape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees GF. for 40 minutes. Turn out on wire rack and let cool to cold before es icing, if you can. Turn out on wire rack and let cool to cold before es cing, if you can. Turn out on wire rack and let cool to cold before es NOTE:, if you can. Turn out on wire rack and let cool to cold before es JRaisins and/or walnuts can be added for a change. Also this bread freezes well.ns and/or walnuts can be added for a change. Also this bread freezes DMelt half the butter in a large skillet. Saute' mushrooms about 2 reezes Eminutes. Add rest of butter, flour, salt and pepper to taste. Add eezes raisins and sherry.f butter, flour, salt and pepper to taste. Add eezes FCook until sherry has been absorbed. Add milk and simmer 10 minutes. ezes /Serve topped with almonds over rice or toast. nd simmer 10 minutes. ezes DWash apples, remove cores, and cut in half crosswise. DO NOT PEEL. ezes HArrange in a shallow 9 x 9 x 2-inch baking pan, cut side up. Cover cut es Dsides with brown sugar. Bake in preheated moderate oven (350°F) 15 ut es Fminutes or until tender. Combine remaining ingredients and mix until es Ifluffy. Pile on top of apples and swirl in attractive peaks. Brush with s Jmelted butter or margarine. Brown in a preheated 400°F oven for 30 to 40 minutes. tter or margarine. Brown in a preheated 400°F oven for 30 to 40 FBrown chops with melted butter in large skillet. Place them in greased40 Fbaking dish. Place a thin slice of lemon on each. Sprinkle with salt40 and pepper.. Place a thin slice of lemon on each. Sprinkle with salt40 GSpread brown sugar over chops, then tomato sauce. Cover and bake 1 1/40 hours at 350 deg.r over chops, then tomato sauce. Cover and bake 1 1/40 EPIE: Mix egg yolks, milk and pudding/pie filling mix in a 2-quart /40 Hsaucepan. Cook and stir over medium heat until mixture bubbles all over Gthe top and is thick, about 5 minutes. Cool to room temperature. Slice 9bananas into pastry shell. Spread filling over bananas. rature. Slice bananas into pastry shell. Spread filling over bananas. rature. Slice HMERINGUE: Pour egg whites and cream of tartar into 1-1/2 quart bowl of Helectric mixer. Beat at high speed until foamy. Beat in sugar gradually Euntil stiff. Spread meringue over filling. Seal to edges carefully. ly KBake in moderate (350°F) oven for 12 to 15 minutes, or until golden brown. ECombine oil, vinegar, basil, salt and pepper. Add tomatoes and evenlyrown. coat. Add pinch garlic powder.alt and pepper. Add tomatoes and evenlyrown. Chill at least 2 hours.powder.alt and pepper. Add tomatoes and evenlyrown. JSift soda and salt with meal. Add milk and stir well. Add molasses and Graisins. Clean two 1 lb coffee tins and fill a little more than half nd Jfull. Steam 4 hours. These are light and make delicious sandwiches for afternoon tea. hours. These are light and make delicious sandwiches for 4Pour over ice cubes in old-fashioned cocktail glass.cious sandwiches for KBrown meat in melted butter in large frying pan. Add salt, pepper and wateKCover and simmer until meat is tender, about 45 minutes. Check while simmeIand add more water if necessary. Stir in the sauce and the drained peas.meKBring just to a boil. In a small frying pan, melt the butter. Saute sliceKfresh mushrooms. Remove meat and pea mixture from heat and add the sour cr=transfer to chafing dish and top with sauteed mushrooms.[1-2]dd the sour cr@Beat egg; add drippings, milk, bran and corn meal. Sift togetherthe sour crBflour, salt, soda, baking powder and sugar. Stir into egg mixture.e sour crGPour into hot greased 8 x 8 inch pan. Sprinkle top with diced bacon. r cr;Bake in 425°F oven about 25 minutes. If bacon is not crisp ed bacon. r cr1enough, place under broiler for about 2 minutes. not crisp ed bacon. r cr enough, place under broiler for about 2 minutes. not crisp ed bacon. r crFPeel and clean shrimp. Marinate in cognac. Wrap each shrimp in a thin r crIslice of prosciutto. String on skewers, alternating with small pieces of crIbay leaf. Broil over charcoal or in oven for 3 minutes. Remove, roll in crHmelted butter or margarine and then in crumbs. Return to broiler for 4 cr"minutes. Serve with lemon wedges. n in crumbs. Return to broiler for 4 crEGrease bottom of 9-inch Springform pan. Prepare basic brownie mix as 4 crEdirected on package; pour batter evenly into springform pan. Bake at 4 cr degrees F., 15 minutes.atter evenly into springform pan. Bake at 4 cr 350 degrees F., 15 minutes.atter evenly into springform pan. Bake at 4 crKCombine cream cheese, sugar and vanilla, mixing at medium speed on electricJmixer until well blended. Add eggs, one at a time, mixing well after eachcFaddition. Pour over brownie layer. Spoon chocolate over cream cheeseeachcImixture, cut through cheese and chocolate mixture several time to acheivehcKa marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rimEof pan; cool before removing rim of pan. Chill. Garnish with whippedom rimcream, if desired.e removing rim of pan. Chill. Garnish with whippedom rimKFILLING: Beat egg yolks until thick and ivory color. Melt butter in 10" Dskillet over low heat; add filberts and stir until browned. With a in 10" Jslotted spoon, remove filberts and drain on paper towel. Spread in baked Hpastry shell. Blend flour into melted butter in skillet; stir in brown Hsugar and salt; stir over low heat about 3 minutes. Add milk and cook, Istirring constantly, until sugar dissolves and mixture comes to a boil. HContinue stirring while boiling for 1 minute. Stir a little of the hot Hmixture into the beat egg yolks; gradually stir back into hot mixture. FCook, stirring constantly, until mixture comes to a boil and boils 1 Hminute; mixture will thicken again. Remove from heat; stir in vanilla. GLet stand to cool slightly while making meringue. MERINGUE: Beat egg Iwhites and salt in medium bowl until foamy. Thoroughly beat in sugar, 1 Ctablespoons at a time, so that it dissolves. Continue to beat, if r, 1 Inecessary, until whites hold stiff straight peaks that do not curl over Kwhen beater is slowly lifted. Spread meringue on top, making sure mixture Iin entirely covered and meringue touches pastry edge. Bake in preheated G400°F oven until tinged with brown--about 5 minutes. Place on rack to cool. ven until tinged with brown--about 5 minutes. Place on rack to KCombine the seasoning mix ingredients in a small bowl and set aside. Melt Dthe butter in a 1-quart saucepan over medium heat. Add the onions, Melt Icelery, bell peppers, green onions, garlic, tabasco, Worcestershire and t Iseasoning mix. Saute until mixture starts sticking excessively, about 6 t Jminutes, stirring occasionally and scraping the pan bottom well. Stir in Ethe milk and catsup. Continue cooking for about 2 minutes, stirring in Boccasionally. Remove from heat and allow mixture to cool to room g in temperature. Remove from heat and allow mixture to cool to room g in JPlace the ground beef and pork in an ungreased 13x9-inch baking pan. Add Ithe eggs, the cooked vegetable mixture and the bread crumbs, remove the Ibay leaves. Mix by hand until thoroughly combined. In the center of the Gpan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 Hinches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, Kthen raise heat to 400F and continue cooking until done, about 35 minutes Glonger. Serve immediately as is or with Very Hot Cajun Sauce for Beef.es HThis is best using both ground pork and ground beef, as the pork gives s Hmore flavor diversity. However, you can make it with ground beef only. s *From Paul Prudhomme's "Louisiana Kitchen" ke it with ground beef only. s H* You can use onion or onion-mushroom recipe soup mix in this recipe.s 6** Chicken breasts should be cut into 1-inch pieces.ix in this recipe.s K--------------------------------------------------------------------------- ---------------------------------------------------------------------------IIn large bowl, combine onion recipe soup mix, bread crumbs, chili powder,--Kcumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.FIn large skillet, heat 1/2-inch oil and cook chicken over medium heat,well.Kturning once, until done; drain on paper towels. Serve warm and if desiredwith assorted mustards.e; drain on paper towels. Serve warm and if desired with assorted mustards.e; drain on paper towels. Serve warm and if desiredK--------------------------------------------------------------------------- ---------------------------------------------------------------------------MICROWAVE DIRECTIONS:------------------------------------------------------ MICROWAVE DIRECTIONS:------------------------------------------------------GPrepare chicken as above. In 13 x 9-inch baking dish, arrange chicken,----Fthen drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6,----Jminutes or until chicken is done, rearranging chicken once; drain on paper-towels. Serve as aboven is done, rearranging chicken once; drain on paper- towels. Serve as aboven is done, rearranging chicken once; drain on paper- towels. Serve as aboven is done, rearranging chicken once; drain on paper- Makes about 5 dozen nuggets.done, rearranging chicken once; drain on paper-FCut olives into large wedges. Clean shrimp. Combine undiluted soups, aper-Honion and cream, and heat slowly to simmering. Add olives, shrimp and er-.parsley. Heat a minute longer. Serve at once. Add olives, shrimp and er-8* Chopped Dill Pickle can be substituted for Capers.es, shrimp and er-J---------------------------------------------------------------------------ICombine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and--sugar. Mix well.e, capers, sour cream, mustard, horseradish, vinegar and-- sugar. Mix well.e, capers, sour cream, mustard, horseradish, vinegar and--8Serve with Beef With Caper Sauce or with any roast beef.dish, vinegar and--:Pour the milk over the crumbled crackers and let stand 20 sh, vinegar and--Aminutes. Add melted butter, clams and clam juice, Worcestershire egar and--=sauce, garlic salt and beaten eggs. Pour into greased baking ire egar and--dish., garlic salt and beaten eggs. Pour into greased baking ire egar and--:Bake in moderate (350°F) oven for 30 to 40 minutes, until ng ire egar and-- firm and lightly browned on top.r 30 to 40 minutes, until ng ire egar and--BBeat half the eggs slightly in a small bowl. Add 3/4 salt, oil andgar and-->milk. Blend thoroughly. Gradually add flour. Beat till smooth. andgar and--FPour 2 tablespoons batter into hot, lightly oiled 6-inch skillet. Tiltand--Hpan to spread batter. Cook over low heat until set. Remove from pan. Re-d--peat with remaining batter.over low heat until set. Remove from pan. Re-d--FCombine cottage cheese, other egg, sugar, remaining salt and cinnamon.e-d--CBlend. Place 2 tablespoons cheese filling in center of each blintz.on.e-d--CFold sides toward center, roll up. Shallow fry in hot (375 deg) oilon.e-d-- until golden brown. 16 blintzes.p. Shallow fry in hot (375 deg) oilon.e-d--KPound chicken breasts if they're too thick. Place a cheese and ham slice Don each breast within 1/2 in. of edge. Fold edges of chicken over slice Ffilling and secure with tooth picks. Mix flour and paprika and coat lice Fchicken. Heat butter in skillet and cook chicken until browned on all lice Gsides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 ice Iminutes. Remove tooth picks and transfer breasts to warm platter. Blend e Jcornstarch with cream and whisk slowly into skillet. Cook, stirring until !thickened and pour over chicken. lowly into skillet. Cook, stirring until ?Remove shells but not tails of shrimp, split down back, remove ring until Dvein; flatten. Beat eggs, adding milk, flour, cornstarch, corn meal until Band salt. Holding shrimp by tail, dip each into batter, then drop l until Hinto hot deep fat (375°F) and cook until brown. Drain on paper towels. l HIn a skillet or wok, cook diagonally sliced celery and onion in oil tilll tender.illet or wok, cook diagonally sliced celery and onion in oil tilll CAdd remaining ingredients except rice. Cook over low heat, stirring tilll till thickened.ngredients except rice. Cook over low heat, stirring tilll *Serve over rice with additional soy sauce.k over low heat, stirring tilll KPreparing the Meringue Disks. Sift half of the sugar with the cocoa Kpowder. Whip the egg whites with the salt, incorporating the remaining Ksugar. Fold in the cocoa mixture. Pipe out the meringue into two 9- inch Kdisks on two paper-lined 10 x 15 inch pans or cookie sheets. Use the Kremaining meringue to pipe out tiny meringue kisses. Bake at 300 degrees KF for about 30 minutes or until dry. Cool on paper on racks. K KPreparing the Puree. Combine the raspberries, 1/4 cup sugar and water Kin a 1 quart saucepan. Bring to a boil over medium heat. Cook until Kslightly thickened, about 5 minutes. Puree the raspberries, then strain Kto eliminate the seeds. Cool the puree. K KPreparing the Buttercream. Combine the 1 cup sugar with the egg whites Kin the bowl of an electric mixer and whisk over simmering water until the Ksugar dissolves and the egg whites are hot. Whip the meringue cool by Kmachine. Incorporate the butter, 2 tablespoons at a time. K KWhip the puree gradually into the buttercream, scraping down the sides Kof the bowl several times; continue beating until the buttercream is Ksmooth, then beat in the liqueur. K KAssembling the Dessert. Cut a 10 inch disk from cardboard. Trim each Kchocolate meringue disk to a 9 inch diameter with the tip of a sharp Kparing knife. K KPlace a dab of buttercream on the cardboard disk and affix one of the Kchocolate meringue disks to it, flat-side down. Spread the meringue disk Kevenly with 1 cup of the buttercream, spreading it to the edge. Top with Kthe second meringue disk, flat-side up. Press to adhere. Spread the top Kand sides of the dessert evenly with the remaining buttercream. Adhere Kthe tiny meringue kisses to the buttercream all over the top and sides. KDust the top and sides lightly with the confectioners' sugar. K KHolding. Refrigerate until the buttercream sets, about 1 hours. @Drain clams, reserving liquor; add milk to liquor to make 1 cup. DCombine liquid with cracker crumbs and onion. Let stand 15 minutes. CFold in clams, eggs, parsley, salt and hot pepper sauce. Pour into 1-1/2 quart souffle dish. ey, salt and hot pepper sauce. Pour into >Bake in slow oven (325°F) for 60 to 65 minutes or until done. into :Sift together dry ingredients. Beat egg and milk. Combine ne. into -with dry ingredients. Stir in melted butter. ilk. Combine ne. into 7Have stock simmering. Drop in batter by the spoonful. ne ne. into BCover the pan slowly. Simmer the dumplings for 15 minutes. Remove from stock at once. . Simmer the dumplings for 15 minutes. Remove 9Add salt and syrup or sugar to corn meal. Slowly stir in . Remove 9boiling water. Cover and permit to stand for 10 minutes. . Remove :Beat egg, milk and melted butter. Sift together flour and Remove :baking powder. Stir into batter with a few swift strokes. Remove 7Heat 5 inch skilled. Grease with few drops of oil. Add s. Remove Asmall quantity of batter. Tip skillet and let batter spread over @bottom. Cook over moderate heat. When bottom is brown, turn and brown other side. moderate heat. When bottom is brown, turn and <Heat milk to boiling point; stir in corn meal and butter or and 7margarine. Reduce heat and stir in cheese. Cook to the r or and @consistency of mush. Season with salt, paprika and cayenne. Add 0egg yolks. Cook and stir 1 minute longer. Cool. nd cayenne. Add <Whit egg whites until stiff, then fold into cooled mixture. Add 8Bake in ungreased 7 inch long baking dish in 350°F oven re. Add )until slightly crusty, about 25 minutes. in 350°F oven re. Add 9Combine corn meal and boiling water. Stir until smooth. e. Add BAdd shortening. Stir until melted. Cool mixture thoroughly, cover Buntil ready for use. Beat egg yolks until light. Add to corn meal Bmixture. Beat in milk. Sift together flour, soda, sugar, salt and Bbaking powder. Add to batter. Beat egg whites until stiff but not dry. Fold into batter. atter. Beat egg whites until stiff but not Bake in waffle iron. . atter. Beat egg whites until stiff but not ?Melt butter or margarine in top-stove casserole or Dutch oven. ot ;Add ham, onion and garlic; cook until lightly browned. Add en. ot Cremaining ingredients, except rice and shrimp, and bring to boil. CGradually stir in rice. Cover and simmer 30 minutes, or until rice >is tender and liquid is absorbed. Add shrimp. If desired, add rice more seasoning. uid is absorbed. Add shrimp. If desired, add rice #DIRECTIONS FOR THE DEVIL DOG CAKES:dd shrimp. If desired, add rice IRECTIONS FOR THE DEVIL DOG CAKES:dd shrimp. If desired, add rice . 1. Sift all of the dry ingredients together.If desired, add rice A 2. Add the shortening, egg, milk and vanilla extract. Mix well.e J 3. Drop by teaspoon onto greased cookie sheet (use tablespoon for larger cakes). teaspoon onto greased cookie sheet (use tablespoon for larger ' 4. Bake at 425 degrees for 5 minutes.ie sheet (use tablespoon for larger 4. Bake at 425 degrees for 5 minutes.ie sheet (use tablespoon for larger %DIRECTIONS FOR THE DEVIL DOG FILLING:s.ie sheet (use tablespoon for larger IRECTIONS FOR THE DEVIL DOG FILLING:s.ie sheet (use tablespoon for larger ( 1. Mix all of the filling ingredients.e sheet (use tablespoon for larger 7 2. Beat with an electric mixer on high for 5 minutes.blespoon for larger 2. Beat with an electric mixer on high for 5 minutes.blespoon for larger 9 Put 2 cakes together with a generous amount of filling.espoon for larger ENJOY!!akes together with a generous amount of filling.espoon for larger 4* Round Steak should be cut 3/4 to 1-inch thick.ling.espoon for larger J-------------------------------------------------------------------------- HCut round steak into serving size pieces. Combine dry mustard, salt and-- Cpepper; sprinkle over round steak and pound on both sides with meatt and-- Bmallet. Brown steak quickly in oil in large frying pan. Pour offtt and-- Hdrippings. Drain liquid from mushrooms and add enough water to make 1/2-- Gcup. Add liquid and Worcestershire sauce to steak. Cover tightly and2-- Dcook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes ofand2-- @cooking time. Remove steak to warm serving platter and top withs ofand2-- Cmushrooms. Garnish with carrot curls and parsley or celery leaves.fand2-- 9*Use 2 standard cans of condensed cream of mushroom soup.ry leaves.fand2-- Use 2 standard cans of condensed cream of mushroom soup.ry leaves.fand2-- GPlace vegetables into 2-quart shallow casserole. Add eggs as a second 2-- Ilayer. Blend seasonings and sprinkle over eggs. Pour the undiluted soup - Fover eggs. Top with pastry strips, rolled 1/8 inch thick and cut into up - narrow strips. with pastry strips, rolled 1/8 inch thick and cut into up - arrow strips. with pastry strips, rolled 1/8 inch thick and cut into up - JBake in very hot oven (450°F) until pastry is well-browned and filling is bubbly, 25 to 30 minutes.0°F) until pastry is well-browned and filling is ubbly, 25 to 30 minutes.0°F) until pastry is well-browned and filling is Makes 6 servings. inutes.0°F) until pastry is well-browned and filling is HSaute onions and garlic in oil until limp. Add tomatoes, mint, parsley,s 4cilantro and tomato sauce. Cover and simmer 1 hour.toes, mint, parsley,s FMeanwhile, make cheese filling: stir together cottage cheese, egg andy,s Krosemary.Set aside. Brush eggplant slices with olive oil. Broil 2 minutesIfor color. When tomato sauce is ready, spoon half of it into 9 x 13-inchesKbaking dish. Add a layer of eggplant slices, using about half of the eggplKSprinkle with half of the Parmesan cheese. Spread cheese filling on top. Kremaining eggplant as next layer, followed by remaining Parmesan cheese. CKwith remaining tomato sauce. Let set 2 hours in refrigerator for flavors tKblend. Bake uncovered at 350 degrees, 45-50 minutes or until top is bubbliCand brown.Let stand 15 minutes; then serve with green salad. [1-2]s bubbli7Hush puppies are made to accompany fried fish, and are alad. [1-2]s bubbliDcooked in the hot or grease in which the fish have been deep-fried. bubbli5Sift dry ingredients together. Mix well. Add chopped en deep-fried. bubbliAonion. Combine beaten egg with milk and add to dry ingredients. d. bubbli9Drop batter by the spoonful into deep hot cooking oil or ients. d. bubbli=grease. Hush puppies are done when they float and are nicely s. d. bubbli browned. ush puppies are done when they float and are nicely s. d. bubbli"Drain on paper towels. Serve hot. they float and are nicely s. d. bubbli9To prepare avocados, cut each into halves lengthwise and ely s. d. bubbliBremove seed. Sprinkle fruit with salt and lime juice. Melt butter . bubbli=and stir in flour and 1/2 teaspoon salt. Add milk and cook, tter . bubbli@stirring until thickened. Stir in peas, fish and paprika. Place r . bubbli@avocado half shells in a baking pan containing 1/4 inch of warm r . bubbli?water. Fill with fish mixture. Sprinkle tops with crumbs. Bake r . bubbliAin moderately slow oven (325°F) for 15 minutes. Top each serving . bubbli/with hard-cooked egg slices. Serve immediately. Top each serving . bubbliE* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.bubbliF** Canned tomatoes should be whole peeled tomatoes, undrained andubbli chopped.omatoes should be whole peeled tomatoes, undrained andubbliF*** There should be about 3 lobster tails that are cut into 3-inchubbli pieces.hould be about 3 lobster tails that are cut into 3-inchubbliK**** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or! haddock, cut into pieces.hoose one. Red Snapper, cod, hallibut, orK--------------------------------------------------------------------------- ---------------------------------------------------------------------------HIn large saucepan or stockpot, heat oil and cook garlic over medium heat---Juntil golden. Add water, wine, onion recipe soup mix, parsley, and thyme,-Jblend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered-G15 minutes. Add lobster and fish and simmer 10 minutes. Add clams andred-Jmussels and simmer an additional 5 minutes or until shells open. (DISCARD->ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.n. (DISCARD- ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.n. (DISCARD- Makes about 4 (2 cup) servings.f desired, with bread or rolls.n. (DISCARD-**** Chuck roast or brisket also works wellwith bread or rolls.n. (DISCARD-KTear off enough foil to completely cover meat and vegetables. Place meat iKcenter of foil on cookie sheet. Spread onion soup mix on top. Place chunksKpared carrots and potatoes on meat. Dot with butter. Seal foil around entKthing to hold in meat juices. Bake at 350 degrees for 1 to 1 1/2 hours untKvegetables are soft. The meat juices may be used to make a delicious gravyEDredge meat in flour. Heat oil in large skillet. Add half of meat and gravyGbrown quickly. Remove meat and set aside. Pour off excess oil from pan.ravyFCombine chicken broth, soy sauce and sherry. Add onion, garlic, sugar,.ravy2ginger and pepper. Place in a pan along with meat.nion, garlic, sugar,.ravyCSimmer, covered, for 15 minutes or until meat is tender. Serve overar,.ravyrice.r, covered, for 15 minutes or until meat is tender. Serve overar,.ravy5*More cream and flour may be needed, depending on theer. Serve overar,.ravycondition of the corn. ay be needed, depending on theer. Serve overar,.ravy:Grate corn. If watery, add 1 tablespoon flour. Add sugar, erve overar,.ravyC1/2 cup cream, salt and pepper. Mixture should have consistency of ar,.ravy9thick curdled cream. If too thick, add additional cream. stency of ar,.ravy:Place mixture in generously greased flat baking dish. Dot tency of ar,.ravy top with butter or margarine. eased flat baking dish. Dot tency of ar,.ravy0Bake in moderate (350°F) oven about 45 minutes. dish. Dot tency of ar,.ravy:Combine dry ingredients. Beat lard or butter or margarine tency of ar,.ravy@and milk into egg. Pour liquid over dry ingredients and combine of ar,.ravywith a few rapid strokes. quid over dry ingredients and combine of ar,.ravy9Preheat 8 x 8 inch pan greased with butter, oil or bacon ombine of ar,.ravy drippings. Pour in mixture. ed with butter, oil or bacon ombine of ar,.ravy/Bake in hot (425°F) oven for about 25 minutes. or bacon ombine of ar,.ravy= *Cooked hash-brown mix may be substituted for potatoes.ne of ar,.ravy> Cook bacon till crisp in 10 or 12-inch skillet. Remove e of ar,.ravyDbacon, leaving drippings in skillet. Mix potatoes, onion and green r,.ravyFpepper; pat into skillet. Cook over low heat till underside is crisp .ravyEand brown. Blend eggs, milk, salt and pepper; pour over potatoes. .ravyBTop with cheese and crumbled bacon. Cover; cook over low heat. . .ravy0When egg is done, loosen omelet. Fold in half. k over low heat. . .ravyKIn Dutch oven or large saucepan, heat oil and brown beef. Add tomatoes, onKsoup mix and paprika. Simmer covered, stirring occasionally, 1 1/2 hours oKuntil beef is tender. Stir in flour and salt blended with water. Bring to Iboil, then simmer, stirring constantly, until sauce is thickened, about 5o Kminutes. Meanwhile, cook noodles according to package directions. To servKarrange goulash over noodles. MICROWAVE DIRECTIONS: Omit oil. In 3 quartIcasserole, combine tomatoes, onion soup mix and paprika. Heat covered 5 rtKminutes or until boiling. Add beef and heat covered at DEFROST (30% power)Kstirring occasionally, 30 minutes or until beef is tender. Stir in flour aIsalt blended with water. Heat stirring occasionally, 7 minutes or until aHsauce is thickened. Meanwhile, prepare noodles as above and serve.[1-2]l aK* One of the following soup mixes can be used. Onion, Onion-Mushroom, Beefy Mushroom.owing soup mixes can be used. Onion, Onion-Mushroom,>** Use either chick peas or garbanzos, rinsed and drained.ion-Mushroom,(*** Rinse and drain the Kidney beans.s, rinsed and drained.ion-Mushroom,F**** Tomatoes should be whole peeled tomatoes UNdrained and chopped.room,/***** Celery stalk should be coarsely chopped. UNdrained and chopped.room,K---------------------------------------------------------------------------IIn large saucepan or stockpot, combine all ingredients. Bring to a boil,--Hthen simmer, covered, stirring occasionally, 20 minutes or until lentils,--Gare almost tender. Remove cover and simmer, stirring occasionally, ans,--Hadditional 30 minutes or until liquid is almost absorded and lentils are,--Gtender. Serve, if desired, over hot cooked brown or white rice and tope,-- with shredded cheddar cheese.ver hot cooked brown or white rice and tope,-- Makes about 4 (2 cup) servings.r hot cooked brown or white rice and tope,--:Mix cornmeal and salt. Stirring constantly, mix in enough rice and tope,--@boiling water to make a firm batter. Spread batter in one large and tope,--Bcake approximately 1/2 inch thick in pre-heated greased cast iron d tope,--
skillet. ximately 1/2 inch thick in pre-heated greased cast iron d tope,--8Cook slowly, turning when bottom is well browned. Brown cast iron d tope,-- both sides. turning when bottom is well browned. Brown cast iron d tope,--6Combine sugar and water; bring to boiling point. Wash n cast iron d tope,--@cranberries; add with raisins and nut meats. Cover; cook slowly n d tope,--?until berries stop popping. Add butter or margarine and salt. n d tope,--?Cool without stirring. Pour into pastry shell. Beat egg whites n d tope,--7stiff, but not dry. Gradually add brown sugar, beating whites n d tope,-- constantly., Swirl on filling.add brown sugar, beating whites n d tope,---Bake in moderate open (325°F) for 20 minutes., beating whites n d tope,--?* Liquid shoud be 1/4 of the liquid from 1 can of chick peas. n d tope,--E** Tahini is (seame seed paste) is available in Milddle Eastern Foodope,--AShops and many of the larger supermarkets featuring Ethnic Foods.Foodope,--J---------------------------------------------------------------------------GCombine all ingredients, except garinshes, in blender or food processor----Econtainer. Blend to a smooth, creamy paste. Taste and add mor lemonor----Ijuice or salt to suit your taste. It should be the creamy consistency of--Cmashed potatoes. Thin with chick pea liquid or water if necessary.ncy of--GScrape into an attractive bowl, Color olive oil with a bit of paprika.of--FDrizzle oil over the surface in a decorative pattern and sprinkle with.of--parsley.oil over the surface in a decorative pattern and sprinkle with.of--3Serve with wedges of pita bread and raw vegetables.n and sprinkle with.of--K Pat chicken dry with paper towels. Put oil and garlic in a frying Klarge enough to hold all the chicken pieces. Cook over medium heat until Kgarlic cloves are golden, then discard garlic. Fry chicken until golden onKboth sides, adding rosemary, salt and pepper as it cooks. When chicken is Kgolden, add wine vinegar. When bubbling stops, add wine, and let it bubbleKand die down. K K Cover pan, lower heat, and cook 20 to 30 minutes, or until chicken Ktender. Remove to warm plates, and cook pan juices down until they make a Kgolden sauce. If the juices have cooked down too much, add some water, andKstir over high heat until the same effect occurs. Makes four servings. K K GPeel cooked sweet potatoes and apples. Cut into slices 1/4 inch thick. HArrange in alternating layers in a buttered 10 x 6 x 2 inch baking dish Kalong with sliced bananas. Use sweet potatoes as the bottom and top layers.HCombine sugar, salt and spices. Sprinkle over the top. hake the baking rs.Bdish to distribute sugar uniformly. Dot with butter or margarine. aking rs.FBake in a preheated moderate oven for 30 minutes. Place under broiler g rs.)for 3 to 4 minutes to brown, if desired. minutes. Place under broiler g rs.H*Do NOT use the supermarket kind of coconut with sugar in it. Go to the rs.health food store. ermarket kind of coconut with sugar in it. Go to the rs.&Blend the spices with a cup of water. conut with sugar in it. Go to the rs.GThe vegetables can be any combination of beans, peas, carrots, onions, rs.Epotatoes, cut into long pieces (I use green beans, carrots, potatoes , rs.Eand onions; cut 'em so they're all about green bean size and shape.) , rs.FSaute the veggies in the oil with the tumeric and salt. Add the spice rs.Iblend. Add 2 1/2 cups of water and bring to a boil. Add rice and return s.Eto boil. Lower heat, cover, cook about 30 minutes until all water is urn s.0absorbed. Stir with fork. Garnish with almonds. s until all water is urn s.)Serve with chutney (see LOQUAT CHUTNEY). monds. s until all water is urn s.EI only get to make this when there's a crowd around because it makes urn s.Grather a lot. Puris or chapatis (or pita bread from the store) is good n s.Gwith this; and the rice, veggies and whole wheat from the bread make a n s.complete set of proteins. eggies and whole wheat from the bread make a n s. by Vol Haldeman - May 25, 1981 s and whole wheat from the bread make a n s.HLightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in s.Imargarine in large frying-pan, about 5 minutes. Add the green pepper ands.Aonion to meatballs; cook 5 minutes, stirring occasionally. Drainpper ands.Gtomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid,nds.Hbasil and thyme to meat balls. Cover tightly and cook slowly 5 minutes.ds.GCombine reserved tomato liquid with flour, stirring until smooth. Stir.ds.Binto meatballs, cover tightly and cook 5 minutes or until slightly Stir.ds.Kthick. Meanwhile prepare Italian Bread Basket and place on platter. SpoonHmeatball mixture into and around bread. Garnish with green pepper ringsoon and cherry tomatoes, if desired. bread. Garnish with green pepper ringsoon and cherry tomatoes, if desired. bread. Garnish with green pepper ringsoonItalian Bread Basket:if desired. bread. Garnish with green pepper ringsoon Italian Bread Basket:if desired. bread. Garnish with green pepper ringsoon*1 Loaf (16 ozs) Italian Bread, Unslicedarnish with green pepper ringsoon/4 Cup Margarine, MeltedBread, Unslicedarnish with green pepper ringsoon!1/4 Cup Parmesan Cheese, Grated Unslicedarnish with green pepper ringsoon 1/4 Cup Parmesan Cheese, Grated Unslicedarnish with green pepper ringsoonHCut a 3/4 slice from top of bread. With fork, scoop out inside of breadoonEto form basket, leaving 1-inch bread on all sides and bottom of loaf.eadoonIPlace loaf on foil in shallow baking pan. Brush top, sides and inside ofonIbread with melted margarine. Sprinkle loaf with Parmesan cheese, coatingon@sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes., coatingon;Combine all dry ingredients. Add eggs, buttermilk, onions,utes., coatingon<and oil or bacon drippings. Mix well. Drop in deep hot fattes., coatingon$by spoonfuls and brown on all sides.l. Drop in deep hot fattes., coatingon>Now, I said above that this makes 48, I've never counted, so Is., coatingon>don't know for sure. But it sure does make a bunch. The mains., coatingon>reason why I said 48 is because the program, MenuMaster, won'ts., coatingon5let you past that field unless you tell it something.er, won'ts., coatingon<Justin Wilson says, "Hush puppy is an old Southern term that'ts., coatingon>originated after the Civil War. People didn't have enough fors., coatingon<themselves to eat let alone feed their dogs, so when the oldors., coatingon>hounds started barking from hunger, they would throw pieces ofs., coatingon?fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"., coatingon21. Peel and boil the potatoes until they are soft. Hush puppy!"., coatingonK2. Dice the onion and fry in a small pan with a teaspoon of margarine until the onion turn light brown. small pan with a teaspoon of margarine untilC3. Add the onions and melted butter from the pan into the potatoes.ne until 4. Salt and pepper to taste. butter from the pan into the potatoes.ne untilE5. Use an ice cream scooper to make small mound shapes and place on a until greased cookie sheet.per to make small mound shapes and place on a until*6. Brush each potatoe mound with egg yolk.mound shapes and place on a until?7. Bake at 350 degrees for 35-45 minutes or until golden brown.e on a untilICrumble the Italian Sausage into a 1-quart casserole. Stir in the onion.ilJMicro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage islJdone and onion is tender. Drain off fat. Stir in beaten egg, cream-stylelGcottage cheese, and grated Parmesan cheese. Spread each lasagna noodleylelEwith some of the meat-cheese mixture. Roll up each noodle jelly-rollleylelEstyle, starting with the short edge. Place seam side down in a smallleylelHgreased baking dish. Stir together the pizza sauce and water or dry redlelHwine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered,lelEon 100% power for 4 to 5 minutes or till the lasagna rolls are heateded,lelEthrough. Sprinkle shredded mozzarella cheese atop the lasagna rolls.ed,lelGMicro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or,leltill cheese is just melted.00% power for 30 seconds to 1 minute more or,lelG* Frozen raspberries should be without syrup and should not be thawed.,lelJ--------------------------------------------------------------------------l --------------------------------------------------------------------------lHHeat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.--l Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.--lJLightly spoon flour into measuring cup; level off. In large bowl, combinel/flour, sugar, baking powder and salt; mix well.ff. In large bowl, combinel flour, sugar, baking powder and salt; mix well.ff. In large bowl, combinelHIn small bowl, combine half-and-half, oil, Lemon estract and eggs; blendnelIwell. Add to dry ingredients, stir until ingredients are just moistened.elFCarefully fold in raspberries. Fill prepared muffin cups 3/4ths full.ed.el Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full.ed.elFBake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5ed.elminutes, remove from pans.to 23 minutes or until golden brown. Cool 5ed.el minutes, remove from pans.to 23 minutes or until golden brown. Cool 5ed.el minutes, remove from pans.to 23 minutes or until golden brown. Cool 5ed.elHIGH ALTITUDE:e from pans.to 23 minutes or until golden brown. Cool 5ed.el HIGH ALTITUDE:e from pans.to 23 minutes or until golden brown. Cool 5ed.el:Above 3500 feet, decrease baking powder to 2 teaspoonsful.own. Cool 5ed.el=* The 1 oz square of unsweetened Chocolate should be melted.. Cool 5ed.elK--------------------------------------------------------------------------- --------------------------------------------------------------------------ICombine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring---3form cake pan. Bake at 350 degrees F., 10 minutes.ttom of 9-inch Spring--- orm cake pan. Bake at 350 degrees F., 10 minutes.ttom of 9-inch Spring---CCombine cream cheese, sugar and vanilla, beating at medium speed onpring---Helectric mixer until well blended. Add eggs, one at a time, mixing well---Iafter each addition. Blend chocolate into 1 cup batter. Spoon plain and--Fchocolate batters alternately over crust; cutting through batters withand--Fknife several times for the marble effect. Bake at 450 degrees F., 10and--Gminutes. Reduce oven temperature to 250 degrees F.; continue baking 30nd--Fadditional minutes. Loosen cake from rim of pan; cool before removing0nd--rim of pan. Chill. Loosen cake from rim of pan; cool before removing0nd--KMEATBALLS: In a mixing bowl, combine the beef, corn flakes, onion, cornstaKegg, Worcestershire sauce, chili suace, milk, salt and allspice and mix welKShape into 1 inch diameter balls. Place on a cookie sheet with sides or inClarge flat roasting pan. Bake at 400 degrees for 10 to 15 minutes.es or inGMICROWAVE: Prepare meatballs as above. Place in microwavable dish andr in2microwave 6 to 8 at a time for 10 minutes on high.microwavable dish andr inKSAUCE: Combine the sauce ingredients in a saucepan. Cook over medium heat,Kstirring constantly, until sauce thickens and boils. Transfer hot sauce to0chafing dish. Add the meatballs and serve.[1-2]ils. Transfer hot sauce to=Cream butter, add sugar, add vanilla and water. Add flour, r hot sauce toEmix well and add pecans. Form small rolls 1-1/2 inches long. Bake on uce to@ungreased cookie sheet in show oven (300°F) 20 minutes or until e on uce to=delicately browned. While hot, roll in confectioner's sugar. il e on uce toMakes 3 dozen.wned. While hot, roll in confectioner's sugar. il e on uce to=Dissolve soda in molasses, add milk, flour, bran and raisons.il e on uce toHBake in moderate (350°F) oven for 45 minutes, in a loaf pan or molds. toJIn large skillet, melt butter and lightly brown uncooked noodles, stirringoKfrequently (browning will be uneven). Add chicken broth, garlic powder, saKand pepper. Bring to boil, then simmer covered 10 minutes or until noodles tender.[1-2] Bring to boil, then simmer covered 10 minutes or until noodlesJPeel and slice sweet potatoes crosswise into 1/2-inch thick slices. PlacesGin a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 TacesGorange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes oracesJtill potatoes are tender. Let stand, covered, while preparing sauce. ForsGsauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch,ForsIand finely shredded orange peel. Stir in honey or maple (maple-flavored)rsGsyrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or tilld)rsIthickened and bubbly, stirring every 30 seconds. Stir together sauce andrs;potato slices. Sprinkle with roasted but unsalted peanuts.ther sauce andrs potato slices. Sprinkle with roasted but unsalted peanuts.ther sauce andrsNOTE:o slices. Sprinkle with roasted but unsalted peanuts.ther sauce andrs-----o slices. Sprinkle with roasted but unsalted peanuts.ther sauce andrs -----o slices. Sprinkle with roasted but unsalted peanuts.ther sauce andrs,True maple syrup is the best if you have it.salted peanuts.ther sauce andrs9 Preheat oven to 325°F. Shake flour in regular size s.ther sauce andrs8(10"x16") oven cooking bag; place in 13x9x2-inch baking s.ther sauce andrs6pan. Roll down top of bag. Add barbecue sauce, onion, g s.ther sauce andrs@Worcestershire sauce, mustard, pepper and garlic powder. Unroll sauce andrs,bag and squeeze gently to blend with flour. rlic powder. Unroll sauce andrs> Cut ribs into serving-size sections; place in bag. Turn l sauce andrsCbag gently to evenly coat ribs with sauce. Arrange ribs in an even ce andrs@layer. Close bag with nylon tie; make 6 half-inch slits in top. en ce andrs'Bake 1-1/2 hours or until fork tender. half-inch slits in top. en ce andrs? Combine flour, paprika, salt and pepper in plastic bag. en ce andrsAAdd chicken pieces one at at time and shake well to coat. Brown n ce andrs0chicken in hot vegetable oil in a large skillet. to coat. Brown n ce andrs@ While chicken is browning combine ingredients for sauce n ce andrs-and bring just to a boil. Remove from heat. redients for sauce n ce andrs= Place browned chicken pieces in baking dish and pour ce n ce andrs?barbecue sauce over chicken. Bake, uncovered, at 350°F for 35 n ce andrsminutes or until tender.ken. Bake, uncovered, at 350°F for 35 n ce andrs Preheat oven to 375 degrees. Bake, uncovered, at 350°F for 35 n ce andrs-Cook noodles according to package directions., at 350°F for 35 n ce andrsKCombine noodles with Swiss cheese and press evenly onto bottom and sides ofKquart oblong baking dish; set aside. In medium skillet, cook bacon; removeKcrumble. Reserve 2 T drippings. Into reserved drippings, add onion and coountil tender.erve 2 T drippings. Into reserved drippings, add onion and cooKIn large bowl, blend milk, sour cream, eggs, parmesan cheese, salt, nutmeg Ipepper. Add bacon and onion. Turn into prepared baking dish and bake 50g minutes or until set.[1-2]on. Turn into prepared baking dish and bake 50g FIn a small nonmetal bowl micro-cook butter or margarine, uncovered, on 50g E100% power for 30 seconds to 1 minute or till melted. Stir in beatenn 50g Jeggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power Habout 5 minutes or till slightly thickened, stirring every minute. Stirer Hin vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie.er HMicro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set,er Grotating the dish a quarter-turn every 2 minutes. Cool before serving.,er KThe ultimate in simple elegance and superb tastes, yet easy to make with Kfew last minute preparations. Both the pesto and the rice can be done Kahead. The colorful vegetables in the rice are a perfect complement, Kalthough sauteed or steamed and dressed baby squash would work equally Kwell. K KCut salmon fillets into 4-5 serving portions, or if very thick, slice on Kan angle into scallops. In a skillet, bring to a boil white wine, shallot,Klemon juice, peppercorns, and enough water to cover salmon. Reduce to a Ksimmer and slide fillets into pan. Cook in barely simmering water until Kslightly underdone. May remove from heat and leave in pan while assemblingKplatters. K KArrange watercress or mache on one side of each plate. Remove salmon Kfillets from pan with slotted spatula and rest spatula on paper towel a fewKseconds to drain. Slide salmon onto plates, overlapping the greens and topKwith a spoonful of dill pesto. Arrange wild rice salad on other side and Kgarnish as desired with cherry tomatoes or sliced tomatoes and dill sprigs. arnish as desired with cherry tomatoes or sliced tomatoes and dill sprigs.4WILD RICE SALAD matoes and dill sprigs. ILD RICE SALAD matoes and dill sprigs.KRinse rice in strainer or colander. Put in bowl with cold water to cover Kand let sit several hours or overnight. Rinse again and let drain. In Ksaucepan, heat olive oil. Add rice and saute 3-4 minutes. Stir in heated Kchicken stock and bring to a boil. Reduce heat, cover and simmer until Krice is tender and liquid is absorbed, 50-60 minutes. Remove to a bowl andKtoss with some of the dressing. Let cool. Toss with prepared vegetables Kand additional dressing. Adjust herbs and seasonings. K 5LIME VINAIGRETTE IME VINAIGRETTE KBlend vinegar and lime juice. Whisk in oil and season with salt and Kpepper. epper.
DILL PESTO K KBlend in food processor, adding lemon juice, if necessary. Taste for Kseasoning. May be garnished with julienned sun-dried tomatoes. (* 2 to 2 1/2 Cups cut-up Cooked Beefned sun-dried tomatoes. .** Carrots to be cut into 2 1/2-inch Stripsn-dried tomatoes. 9*** Potatoes to be pared and cut into 1 1/2-inch piecesatoes. *** Potatoes to be pared and cut into 1 1/2-inch piecesatoes. K--------------------------------------------------------------------------- ---------------------------------------------------------------------------GMix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high----I(100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes--Hand microwave until vegtables are tender,10 to 12 minutes more, stirrings--every 5 minutes.til vegtables are tender,10 to 12 minutes more, stirrings--HHeat milk until it steams, add sugar and butter. Dissolve yeast in warm s--Gwater. When milk is cooled, add yeast and egg, beat mixture well. Stir s--Iin flour, add salt, cover, put in warm place to rise. Roll out, cut with --Kbiscuit cutter, butter tops, and lay one on top of another. Put on greased %cookie sheet, let rise in warm place.one on top of another. Put on greased Bake 20 minutes in 400°F oven. place.one on top of another. Put on greased FTenderize round steak. Dip in milk and then flour, salt and pepper toased Dtaste. Fry in deep fat at approcimately 375 Degrees F. until goldentoased Jbrown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 GT flour. Stir until smooth. Add 1 qt milk. Stir and cook until untild 4 thickened for steak gravy.h. Add 1 qt milk. Stir and cook until untild 4 HCombine rice, corn meal, sugar, butter or margarine, 3/4 teaspoon salt, 4 Hbaking powder, milk and egg yolks. Whip until stiff. Fold in egg whites 4 Gand 1/8 teaspoon salt. Bake in well-greased muffin tins in 400°F oven 4 for about 20 minutes. Bake in well-greased muffin tins in 400°F oven 4 FPeel and chop tomatoes. Saute onions, celery and carrots in oil for a 4 Afew minutes. Add garlic, leeks, bay leaves, oregano and pepper. or a 4 FSimmer for several minutes. Let boil slowly and set aside. Bring fish 4 Fstock to boil and add tomatoes, prawns, mussels, leeks, crab meat and 4 Gwine. Cook over moderate heat for 10 minutes. Add vegetable saute. Mix 4 Ewell and thicken with corn flour. Simmer until soup becomes slightly x 4 thick and clear. with corn flour. Simmer until soup becomes slightly x 4 GSaute onion in butter or margarine. Combine with potatoes, pimento and 4 Eseasonings; mix well. Layer half of potato mixture, 1 cup cheese and d 4 Gremaining potato mixture in 10x6 inch baking dish. Roll each ham slice 4 Garound two to three asparagus spears. Place ham rolls, seam side down, 4 Bon potato mixture. Bake in moderate (350°F) oven for 30 minutes. own, 4 DTop with remaining cheese; continue baking until cheese is melted. n, 4 EDredge strips of beef in flour, salt & pepper, brown in oil. Combine, 4 Kwater, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well,Kheat and pour over beef. Bring to boil, reduce heat and cook covered until3beef is tender - about 2 hours. Stir occasionally.t and cook covered until beef is tender - about 2 hours. Stir occasionally.t and cook covered until Serves 20 - 25 and freezes well. Stir occasionally.t and cook covered untilJCombine all ingredients and shape into balls the size of walnuts. Bake onl.cookie sheet at 350 degrees F. for 15 minutes.he size of walnuts. Bake onl cookie sheet at 350 degrees F. for 15 minutes.he size of walnuts. Bake onlMakes about 5 dozen.degrees F. for 15 minutes.he size of walnuts. Bake onl Makes about 5 dozen.degrees F. for 15 minutes.he size of walnuts. Bake onlNOTE: about 5 dozen.degrees F. for 15 minutes.he size of walnuts. Bake onlK Sausage Balls may be frozen before or after baking. If frozen after,$defrost and reheat at 350 degrees F.fore or after baking. If frozen after,HSlice potatoes thinly. Grease baking dish and place a row of potatoes iner,=it. Sprinkle with salt, pepper and flour and dot with butter.potatoes iner,FAdd a row of thinly sliced onion and sprinkle again. Pour scalded milkiner,Dover the last layer and dot with butter. Bake at 370 deg for 1 hour.lkiner,%We like adding a layer of sliced ham.er. Bake at 370 deg for 1 hour.lkiner,KPeel potatoes, cut crosswise in thirds, and simmer until tender in salted wKto cover. Drain, turn into a mixing bowl, and very gently mash with the buKleaving lots of big unmashed chunks. Fold in the chopped shrimp, lemon juiKgarlic, salt, and white pepper. Gently stir in the two egg yolks. K KWhen the mixture is cool enough to handle, form it into patties about 3/4 iKthick and 1½ inches across. Coat the patties in beaten egg, then roll in Kcrumbs, making completely formed fritters on a sheet of waxed paper; if Kpossible, allow to stand about 15 minutes before frying. These can be madeKseveral hours ahead and refrigerate; bring to room temperature before fryinKYou want to make 18 fritters altogether. K KHeat about 1½ inches fresh oil to 360° in a wide pot or 9 inch skillet. FrKfritters in batches of six for 3 to 4 minutes, or until a very deep brown. Kmust heat the interior thoroughly in order to completely cook the shrimp. Keach batch on paper towels to drain and keep warm in a very show oven. K KTear off and discard the tough bottom part (about one quarter of the way upKthe chicory. Combine lemon juice, vinegar, and salt in a mixing bowl, whisKuntil the salt is dissolved. Add white pepper, then whisk in the olive oilKToss the prepared chicory in the dressing, coating well. K KArrange a bed of the chicory salad on six fairly large plates, place three Kfritters on each plate, and decorate with generous ribbons of the sauce. K KServe at once. FMarinate shrimp in mixture of soy sauce and pineapple juice. Saute in Dbutter or margarine. Arrange shrimp on sauteed pineapple slices and n 'sprinkle with slivered toasted almonds.sauteed pineapple slices and n HSHRIMP: Slit under section of shrimp to prevent excessive curling. Wash Iand dry thoroughly. Beat egg lightly with fork or wire whisk; add water, Hsalt, MSG and Tabasco. Continue beating and add flour. Batter should be Ksmooth. Dip shrimp into batter; drop into hot oil. Deep fry at 375°F until Kgolden brown. Drain. Serve shrimp with separate bowls of tempura sauce and >freshly grated horseradish, radishes and ginger root as dips. ra sauce and freshly grated horseradish, radishes and ginger root as dips. ra sauce and ESAUCE: Heat bouillon, soy sauce, sugar, Tabasco and MSG in saucepan. e and FClean and de-vein shrimp. Cook in about 2 quarts salted water. Drain. and BRun through medium blade of food chopper or cut into small pieces.in. and DHeat salad oil and saute onion, celery and green pepper. Soak bread . and Gin water and squeeze out excess. Add to vegetable mixture. Add shrimp, and Graw egg, salt and pepper. Stir thoroughly. Put into buttered casserole and 'or ring mold. Top with buttered crumbs.ly. Put into buttered casserole and /Bake in moderate oven (350°F) about 15 minutes.into buttered casserole and @If using ring mold, fill center with cooked peas before serving.serole and CSift dry ingredients together. Beat butter and milk into egg. Pour ole and Bliquid over dry ingredients and combine with a few rapid strokes. ole and DPreheat 8 x 8 inch pan greased with butter, oil or bacon drippings. le and Pour in mixture. h pan greased with butter, oil or bacon drippings. le and /Bake in hot (425°F) oven for about 25 minutes. or bacon drippings. le and ;Heat milk until almost boiling. Stir in corn meal slowly. ippings. le and >Stir constantly until mixture is like thick mush. Remove from ings. le and :head, add butter or margarine to hot mixture and let cool rom ings. le and partially. tter or margarine to hot mixture and let cool rom ings. le and <Beat egg yolks until light and pale yellow, add sugar, salt m ings. le and >and baking powder. Combine this mixture with partially cooled ings. le and 9mush. Blend well and fold in stiffly beaten egg whites. oled ings. le and ;Bake in 325°F oven for 10 minutes or until spoon bread has ed ings. le and /risen, then in 400°F oven to finish and brown. n bread has ed ings. le and 'Baking time is about 30 to 40 minutes. brown. n bread has ed ings. le and HCombine corn meal, flour, soda and salt. Add milk, egg yolks and butter nd Hor margarine. Mix with a few swift strokes. Fold in egg whites. Cook on nd Ihot griddle, turning after 2 or 3 minutes, when bubbles on surface begin d Ito burst, and bottom is well browned. Turn and cook until other side is d (well browned. Serve quickly, while hot. urn and cook until other side is d EMix ingredients in the above order, stirring only enough to blend the is d Imixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven ford about 15 minutes.to a buttered pan. Bake in a 375 to 400 degree oven ford HThe mealies must be young and the husks green. They must be thrown into rd Ienough boiling water to cover, salt and sugar added, brought to the boil d Fand simmered for 20 minutes. The husks and silk may be removed before il d >boiling, or only the silk. They are served free of the husks. before il d >Wash oranges. Cover the whole oranges with water in saucepan. before il d BBring to boil and boil 10 to 20 minutes. Drain. Refrigerate until ore il d cold. to boil and boil 10 to 20 minutes. Drain. Refrigerate until ore il d >Combine sugar, water, vinegar and spices. Bring to boil. Cut til ore il d Doranges into eighths. Add to syrup, simmer 10 to 20 minutes. Cool, e il d cover and store. ths. Add to syrup, simmer 10 to 20 minutes. Cool, e il d * boneless steak ths. Add to syrup, simmer 10 to 20 minutes. Cool, e il d ** thinly sliced vegetableso syrup, simmer 10 to 20 minutes. Cool, e il d K---------------------------------------------------------------------------@PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol.,-----------* 831mg Sodium, 571mg Potassium., 9g fat, 46mg Chol.,-----------FThinly slice beef into bite-size strips. Spray a wok or large skillet-----Fwith nonstick spray coating. Heat wok or skillet over high heat. Add-----Cbroccoli, carrot, onion, green pepper; stir-fry for 7 minutes. AddAdd-----Apea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. RemoveddAdd-----Hvegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot---Boil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend inin hot---Gcornstarch. Add to wok or skillet. Cook and stir till bubbly. Returnt---Evegetables to wok; heat through. Spoon mixture into halved pita breadrnt---rounds.les to wok; heat through. Spoon mixture into halved pita breadrnt---BETTER HOMES AND GARDENSthrough. Spoon mixture into halved pita breadrnt---HHeat milk, do not boil. In separate bowl combine beef, onion and spices.---<Add flour slowly blending thoroughly. Gradually mix in milk. and spices.---DAdd eggs and beat until mixture is light and puffy, about 5 minutes.ces.---GCover and refrigerate 1/2 hour. Then roll beef into 1-inch balls. Brown.---+meatballs under broiler. Remove. Set aside.eef into 1-inch balls. Brown.---DAdd flour to broiler beef drippings and stir until smooth. Graduallyown.---Fstir in beef stock; Bring to boil. Season with salt and pepper. Simmern.---D5 minutes; Add meatballs to sauce. Simmer gently covered 15 minutes.ern.---Place in serving dish.ls to sauce. Simmer gently covered 15 minutes.ern.---HBrown meat in oil in large skillet or wok. Add water and salt; bring to ---Hboil. Reduce heat. Cover, simmer 30 minutes, stirring occasionally. Add ---Hpineapple and vegetables; bring to boil. Reduce heat. Cover; simmer for ---J5 minutes. Stir in combined preserves, vinegar, cornstarch and soy sauce. -6Cook, stirring constantly, until clear and thickened. arch and soy sauce. -Serve over hot rice. ntly, until clear and thickened. arch and soy sauce. -CScald corn meal with water; add shortening, milk, molasses and, if sauce. -Cdesired, eggs. Sift flour together, flour, salt and baking powder. sauce. -FCombine with corn meal mixtures with a few swift strokes. Cook on hot ce. -Egriddle, turning after 2 or 3 minutes, when bubbles on surface begin ce. -Eto burst, and bottom is well browned. Turn and cook until other side ce. - is well browned. Serve hot. browned. Turn and cook until other side ce. -IRemove skins from cooked sweet potatoes. Cut into slices 1/4-inch thick. -JPeel apples and cut into slices 1/4-inch thick. Arrange alternate layers -Jof sweet potatoes and apples in buttered 9-inch pie plate. Dot each layer -Iwith butter or margarine, using 1 tablespoon in all. Sprinkle with brown -8sugar mixed with cinnamon. Pour orange juice over all. inkle with brown -;Bake in a preheated moderate oven, 375°F, for 15 minutes. le with brown -JRemove from oven and dot with remaining 1 tablespoon butter or margarine. -IReturn to oven and continue baking 15 minutes or until top has browned. - Return to oven and continue baking 15 minutes or until top has browned. -1* Short Ribs should be cut into 2-inch pieces.until top has browned. - * Short Ribs should be cut into 2-inch pieces.until top has browned. -K--------------------------------------------------------------------------- ---------------------------------------------------------------------------KPlace beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour;over ribs. Frfrigerate about 1 hour, turning occasionally.ngredients; pour over ribs. Frfrigerate about 1 hour, turning occasionally.ngredients; pourKCover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to/1 1/2 hours, rearranging ribs every 30 minutes.il ribs are tender, 1 1/4 toEThoroughly combine eggs, sugar, butter or margarine, lemon juice and 1/4 to;vanilla; stir in coconut. Pour filling into pastry shell. juice and 1/4 toBBake in moderate (350°F) oven for 40 to 45 minutes, or till knife nd 1/4 to;inserted halfway between center and edge comes out clean. knife nd 1/4 toBCool before serving. If desired, garnish with whipped topping and nd 1/4 totoasted coconut.ing. If desired, garnish with whipped topping and nd 1/4 to0Cut tomatoes in half crosswise and remove seeds.ipped topping and nd 1/4 toCHeat oil in skillet and saute' the tomatoes (cut side down) about 3d 1/4 toGminutes. Turn and sprinkle with salt and pepper, saute' 3 more minutes.4 toCAdd garlic and saute' till tomatoes are tender. Place tomatoes on ates.4 to.heated serving dish and sprinkle with parsley.. Place tomatoes on ates.4 toGToast bread crumbs till golden in a skillet and sprinkle over tomatoes.4 toCMix ingredients and put in loaf pan. Bake in moderate (350°F) oven oes.4 tofor 35 to 40 minutes.ut in loaf pan. Bake in moderate (350°F) oven oes.4 to$Serve with peas and a gelatin salad. Bake in moderate (350°F) oven oes.4 toFSlice croissants half lengthways. Prepare unopened vegetable pouch as .4 toHdirected on package. In small bowl, combine hot vegetables, mustard and toIpepper. Arrange croissant bottoms on serving plate. Top each with turkey toJslices and about 1/4 cup of hot vegetable mixture. Place croissant top on oeach sandwich. t 1/4 cup of hot vegetable mixture. Place croissant top on o*Makes four sandwiches (310 calories each).mixture. Place croissant top on oFPound veal lightly. Sprinkle with salt and pepper and dredge in flour. on oBMelt butter in skillet and brown veal quickly, turning once. Don'tour. on o8try to cook all the veal at once, it probably won't fit.nce. Don'tour. on oERemove veal, place on warm platter and pour off excess fat. Add 3 tbl. on o"water and scrape up brown residue. and pour off excess fat. Add 3 tbl. on o@Add lemon juice, pour sauce over meat and sprinkle with parsley.3 tbl. on oGarnish with lemon slices.e over meat and sprinkle with parsley.3 tbl. on o?Rinse Beans, add 3-4 cups water & soak overnite (if possible). .3 tbl. on oCDrain Beans, add 3-4 cups cold water, cover and simmer until tenderbl. on o9(30-40 minutes). Drain beans and reserve 1/2 cup liquid.til tenderbl. on o 30-40 minutes). Drain beans and reserve 1/2 cup liquid.til tenderbl. on oGBring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmeron o1for 45 minutes (or until all liquid is absorbed).rice, cover and simmeron o or 45 minutes (or until all liquid is absorbed).rice, cover and simmeron oEPut 2 tablespoons olive oil in frying pan and add the minced garlic. eron oESaute for 3 minutes, stirring so the garlic doesn't burn. Add onion,eron o<celery, and carrots and saute for an additional 5-7 minutes.dd onion,eron o elery, and carrots and saute for an additional 5-7 minutes.dd onion,eron oJRemove from heat and mix with the rice. Add the seasonings (all the driedoFseasonings, plus salt and pepper) and mix well. Mix in the beans withriedo%2 tablespoons of the reserved liquid. mix well. Mix in the beans withriedo tablespoons of the reserved liquid. mix well. Mix in the beans withriedoGCut the tops off the green peppers and remove the seeds. Stand peppersiedoIin shallow baking dish that has been brushed with 1 tablespoon olive oil.doIFill peppers with bean and rice mixture. Ladle seasoned diced tomatoes doGover top of each pepper and top off each with a tablespoon of reserved s doliquid.p of each pepper and top off each with a tablespoon of reserved s do iquid.p of each pepper and top off each with a tablespoon of reserved s doCCover dish and roast in 350 degree oven for 35-45 minutes or until ved s dopeppers are tender.t in 350 degree oven for 35-45 minutes or until ved s do eppers are tender.t in 350 degree oven for 35-45 minutes or until ved s doFrom Marian Weintraub, #730 degree oven for 35-45 minutes or until ved s doCPut oysters through meat grinder. Put bell pepper through grinder. ved s doHMake a cream soup of milk, thickened with flour and seasoned with salt, doDpepper, butter, chopped celery and ground bell pepper. Add oysters. lt, doEKeep thoroughly heated, but do not allow to boil. Add Worcestershire t, dosauce just before serving. do not allow to boil. Add Worcestershire t, doFCook onion and green pepper in butter or margarine until transparent. , doCStir cornmeal into scalded milk. Add onion, green pepper and corn. t. , doHCook over medium heat until mixture thickens and becomes smooth. Remove doHfrom heat. Beat egg yolks and stir into corn meal mixture, mixing well. doIBeat egg whites until stiff. Fold into corn meal mixture. Turn into well-do:greased 2-quart casserole. Bake in moderate (375°F) oven. Turn into well-do)Brown off duck breasts in some olive oil.te (375°F) oven. Turn into well-doDMake a roux with oil and flour (see Justin's recipe posted earlier).well-doAAdd onions, bell pepper, green onions, and parsley to roux. Stirr).well-doBand cook. Add one cup water and garlic. Cook. Add wine and some).well-do>more water. Add other seasonings and tomato sauce. Mix well.some).well-do:Add andouille (or smoked sausage) and duck breasts. Stir.ell.some).well-doBSimmer on low heat for 3 to 4 hours. Stir occasionally. Add more).well-do salt and cayenne to your taste.ours. Stir occasionally. Add more).well-doAMakes about 3 gallons, so this is for alot of people. Serve overe).well-dospaghetti or rice.ons, so this is for alot of people. Serve overe).well-do7From Justin Wilson's "Outdoor Cooking With Inside Help"Serve overe).well-do<Wash and scrub zucchini well and cut into thin round pieces. overe).well-doDCombine flour with half the salt, pepper and oregano in a bowl. Coatwell-dozucchini slices in mixture. salt, pepper and oregano in a bowl. Coatwell-doEHeat oil in a skillet and saute' zucchini until brown. Place zucchiniell-do-in a greased baking dish and top with tomato.il brown. Place zucchiniell-doCCombine sour cream and the rest of the salt, oregano and pepper andniell-dospread over tomato slices. rest of the salt, oregano and pepper andniell-do Bake 30 minutes at 350 degrees. of the salt, oregano and pepper andniell-do
