<text>1 can Campbell's Creamy Chicken Mushroom Soup1/2 c sour cream4 c sliced cooked zucchini1 c shredded carrot1/4 cup finely chopped onion2 cups herb seasoned stuffing mix1/4 c butter or margarine melted</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In 2 quart shallow baking dish (12x8x2), combine all ingredients except stuffing mix and butter. Toss stuffing mix with butter; spoon over vegetable mixture. Bake at 350°F. for 30 minutes or until hot. Makes aobut 6 cups.</text>
</content>
<name>Zucchini Bake</name>
<script></script>
</card>
card_84187.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 lbs. yellow squash1 onion1 green pepper1 stick butter8 oz. pk. of herb stuffing1/2 pt. sour cream1 can of cream of chicken soup.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Boil sliced squash, peeled & diced onion and seeded & diced pepper in small amount of water until tender. Drain well and set aside. Melt butter and mix with stuffing. Divide stuffing/butter in half.Reserve 1/2 for top of casserole. Combine other half with squash, onion, pepper, sour cream and soup. Mix well, place in buttered casserole dish. Top with remaining stuffing. Bake at 325 for 35-40 minutes.Serves 8. </text>
</content>
<name>Yellow Squash</name>
<script></script>
</card>
card_83860.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings2 c Basmati rice1 c Vegetables steamed(green Peas,beans,carrots,caulifwr Etc)2 md Size onions chopped2 T Raisins2 T Cashew nuts or slivered Almonds2 t Salt1 t Turmeric powder1 t Cinnamon powder1/4 t Clove powder1/4 t Nutmeg powder1/4 t Chilli powder1/4 t Coriander powder3 T Butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T butter in a skillet and saute' the onions and raisins and cashew nuts till they turn golden brown. Keep aside. Melt rest of the butter in the skillet and add basmati rice and fry till they don't stick together. Add all the spices and mix well. Preheat the oven to 375F. Empty the basmati rice into a baking pan. Add salt and 1 1/2 cup of water. Cook for 20 min or until the rice is done. Add the vegetables, onions, raisins and cashewnuts to rice and mix well.From: Hem Ramachandran</text>
</content>
<name>Vegetable Biriyani</name>
<script></script>
</card>
card_83495.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings1 Head of broccoli, cut into Florets (about 1 cup)1 md Onion, quartered and cut 1/2" thick1 Carrot, sliced 1/4" thick1/2 lb Oyster mushrooms, sliced Into stripsx Remaining marinade (from Above)4 T Thai peanut-chili sauce1 T Corn starch dissolved in 1/2c Warm waterPeanut oil</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Heat your wok, add a splash of oil and let heat. Quickly stir-fry the carrot, then broccoli, then onion, about 1 minute each. Add the marinade, stir one minute; add the peanut sauce, stir one more minute; then add the cornstarch and cook until it thickens.To serve, place a mound of jasmine rice on each plate, pile the stir-fry on one side of it, arrange two tempeh wedges around the other side, and garnish the tempeh with the garlic chunks from the roasting dish; pour any remaining sauce from the dish over the tempeh.From: Chuck Narad</text>
</content>
<name>Vaguely Indonesian Stir-Fry</name>
<script></script>
</card>
card_83332.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Tomato Saucefor Pinto Beans or Meat Loaf (Violet Ewing)Fry 4-5 slices bacon crisp. Chop 1 medium onion and saute in bacon grease with garlic powder and jalapeno peppers to taste. Add one can tomatos simmer; crumble bacon in sauce. Serve over pinto beans or meat loaf.</text>
</content>
<name>Tomato Sauce</name>
<script></script>
</card>
card_82967.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings1 md Onion, diced5 Cloves garlic, minced5 Patty pan squash, sliced2 md Zucchini, sliced1 Potato, cubed (note that one Cubed equals one :-)6 Roma tomatoes, halved1 cn Garbanzo beans, drained1/4 c Brown lentils2 T Brown miso paste1 T Each marjoram, rosemary, OreganoBlack pepper to taste1 T Olive oil5 c Waterx (optional) splash of white Wine or sake</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Saute the onion and garlic in a bit of olive oil until the onion turns translucent. Add the tomatoes and saute for a few minutes; add the patty pan and zucchini squash, saute for another few minutes. Add the water and bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer for about 10 minutes. Add the lentils, potatoes, and spices, simmer for another 20-30 minutes until the lentils are done.For a stronger flavor, add about 2 cups of broccoli florets.From: Chuck Narad</text>
</content>
<name>Spontaneous Soup</name>
<script></script>
</card>
card_82874.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servingsx Oil1 c Chopped onion1 lg Clove garlic, chopped1 Tspcumin1 t Dry mustard1/2 t Chili powder (I use more)1 16 oz. can blackeyed peas (drained)1 16 oz. can whole peeled Tomatoes (undrained)x Few drops Tabasco1 t White vinegarx Salt, pepper</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Saute onion, garlic, and spices in a little oil until the onions are soft. Add the (blackeyed) peas and tomatoes. Simmer for 20 minutes or so, breaking up the tomatoes. Add Tabasco, vinegar, salt, and pepper. Turn off heat and stir.Serve over rice or with grits.I use more garlic. I rinse the blackeyed peas thoroughly. I think it helps with gas. I chop the tomatoes before adding rather than breaking up during cooking. I don't put on salt and pepper. I think I use less adding it at the table. I sometimes add Louisiana hot sauce at the table. It goes well with couscous also. He doesn't say, but this probably servers four.For me, adding a lettuce salad, bread, and a glass of wine makes it a complete meal. Delicious.From: Anthony E Bible</text>
</content>
<name>Spicy Blackeyed Peas</name>
<script></script>
</card>
card_82558.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings2 c Long grain white rice4 c Veg. stock -OR-4 c Water and 2 veg. bullion Cubes1 6-ounce can tomato paste3 Cloves garlic, minced2 Onions, chopped2 Stalks celery, chopped1 Bell pepper, seeded, Stemmed, and chopped (that's A capsicum for you folks on The other side of the lake)2 t Paprika3 T Margarine1 t Salt1/2 t Basil1/2 t Oregano1/2 t Chili powder</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In a large pot, melt margarine over medium heat. Add onions, garlic, and rice. Stir for about 5 minutes. Add stock, celery, green pepper, tomato paste, and spices. Stir, reduce heat to medium-low, cover, and let cook for 45 minutes to one hour. Stir occasionally, and add some water if needed. Ready when rice is tender.From: Chuck Narad</text>
</content>
<name>Spanish Rice</name>
<script></script>
</card>
card_82367.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(about 6 servings)1/2 C onion, chopped1/2 C celery, chopped1 clove garlic2 T. margarine1 (16 oz.) can kidney beans1 C cooked rice1 T. parsley, chopped1/4 tsp. salt1/8 tsp. pepper</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook onion, celery and garlic in margarine until tender.Remove garlic. Add remaining ingredients. Simmer together for 5 minutes to blend.Variations: ASdd a ham bone or pieces of cooked pork sausage and simmer 30 to 40 minutes. </text>
</content>
<name>Red Beans & Rice</name>
<script></script>
</card>
card_82117.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings2 c Water1 Carrot1 c Red cabbage1 Serving chinese egg noodles1/2 c Cooked kernels of cornx Miso paste to taste</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Put the water on to boil. Chop up the carrot and cabbage. Throw in. When the water boils, throw in the noodles. Add miso to taste. Stir. Throw in the corn. Eat.From: Anne Weiler</text>
</content>
<name>Quick Miso Soup</name>
<script></script>
</card>
card_81691.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Pickled Okra3 C. vinegar3 C. water6 T salt (plain)Bring to boil. Put washed okra into clean jar dry. Add the following per pint: 1 heaping tsp mustard seed1 heaping tsp dill seed1 garlic cloveCover with boiling mixture above; seal jars.</text>
</content>
<name>Pickled Okra</name>
<script></script>
</card>
card_81428.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 potatoes, peeled and quartered1 c. maple flavored syrup1 1/2 tsp. salt3 tbsp. butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Place sweet potatoes in 10 inch skillet. Combine remaining ingredients and pour over potatoes. Bring to boil; reduce heat. Cover cooking to glaze evenly. Serves 6.</text>
</content>
<name>New England Style Sweet Potatoes</name>
<script></script>
</card>
card_80984.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 6 servings3 T Clarified butter1 T Chopped fresh mint1 Cup(approximately) whole Mint leaves4 c Shelled fresh peas (or Thawed frozen petite peas)1/4 c Chopped scallionsx Salt + pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Heat butter in medium-sized pan over low heat. When melted, remove from heat and add chopped mint. Steep for about 15 minutes, keeping warm.Place peas in top half of steamer. Cover with scallions and whole mint leaves. Place over rapidly boiling water and steam for 4 minutes or until peas are just tender. Remove from heat and discard whole mint leaves. Toss peas with mint butter, add salt and pepper, and serve immediately.Serves 6.From: Anthony E Bible & Sue Smith</text>
</content>
<name>Minted Peas</name>
<script></script>
</card>
card_80535.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. uncooked rice1 C. chopped tomato1 lb. muchrooms, sliced1/2 C. chopped onion1/2 C. butter or margarine3 C. chicken broth1/2 C. red wine2 teas. salt1/8 teas. pepper1 C. cooked peas1/4 C. grated Parmesan cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In large skillet, saute rice, tomatoes, muchrooms and onion in butter for 10 minutes, stirring occasion ally. Add broth, wine and seasonings; mix well. Cover. Simmer for 45 minutes or until rice is tender and liquid is absorbed. Stir in peas. Heat. Sprinkle with cheese and serve.</text>
</content>
<name>Jackie Kennedy's Rice W/mushrooms</name>
<script></script>
</card>
card_80193.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Boil you some potatoes like you would if you were going to make your kind of potatoe salad. Wait till they cool some so you don't burn your fingers. Peel them and cut them up in pieces into a large metal bowl. Set aside. Fry you up some bacon till it's crisp and break it into small pieces. Keep the bacon grease. While the grease is still hot, pour about a quarter cup all over the potatoes, then follow it up with some splashes of apple cider vinegar (don't use white vinegar). Cover and let it steep in the metal bowl. Cut you up some celery, onions (not too many, if there is one thing which will ruin a potato salad, its too much onions), and green pepper. Combine potatoes which have been steepin away, bacon, onion, celery, green pepper, salt, pepper and some celery seed.By now, its gettin Cool, and you can add your mayonaise. Use Hellmans, not that cheap stuff or it will be lousy. Use as much mayo as you like.Oh yeah, one more thing, let it cool over night in the frig. before you eat it. The flavors have to go together or something.</text>
</content>
<name>German-American Potatoe Salad</name>
<script></script>
</card>
card_80018.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 c Crumbled French bread1 md Green bell pepper, (crusts Trimmed) seeded and chopped5 md Tomatoes, peeled,1 sm Clove garlic, minced, seeded And coarsley chopped4 c Cold water2 md Cucumbers, peeled,1/4 c Red wine vinegar, seeded and Chopped4 t Salt1 lg Onion, chopped1/4 c Olive oil1 T Tomato pasteGARNISH:1 c Dried French bread cubes1/2 c Peeled and finely (crusts Trimmed)x Chopped cucumber1/2 c Finely chopped onion1/2 c Seeded and finelyx Chopped green bell pepper</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight.Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.From: Steve Rosenzweig</text>
</content>
<name>Gazpacho De Madrid</name>
<script></script>
</card>
card_79818.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 6 servings4 c Cold tomato juice1 sm Onion, minced2 c Freshly chopped tomatoes1 c Green pepper, minced1 t Honey (optioinal)1 Clove garlic, crushed1 Cucumber, diced2 Scallions, choppedx Juice from 1/2 lime and 1/2 Lemon2 T Wine vinegar1 t Both tarragon and basil (fresh)1 ds Cumin1/4 c Fresh parsley, minced1 ds Hot sauce2 T Olive oilx Salt/pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine all ingredients and puree if desired. Chill for 2 hours.From: Donna Trappler</text>
</content>
<name>Gazpacho</name>
<script></script>
</card>
card_79573.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 onion, finely chopped3 cans green beans (16 oz. size)a little butter or oil</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In a cast iron skillit, put enough oil or buttor to cover the bottome of the skillet. Add the onion and saute until tender. Drain the greeen beans and put into the skillet with the onions. Turn the heat up to sort of scorch the green beans. Delicious.</text>
</content>
<name>Easy Green Beans</name>
<script></script>
</card>
card_78967.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lg. head of cauliflower4 1/2 Tbs. oil3/4 tsp mustard seed1 1/2 tsp. turmeric1 1/2 tsp salt1/2 tsp curry powder1 1/2 Tbs. honey1/2 cup watersalt & pepper</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cut cauliflower into small pieces. Heat oil and add mustard seed. When seeds begin to pop. Add turmeric, curry, salt & honey. Stir together. Add the cauliflower & water. Cover and cook until tender (approx. 15 minutes). Makes about 6 cups.Good with Roast beef or chicken.</text>
</content>
<name>Curried Cauliflower</name>
<script></script>
</card>
card_78784.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>WASH AND SLICE 7 LBS LG. OR MED. CUCUMBERSCOVER WITH 2 C. LIME AND 2 GAL. WATER. SOAK 24 HOURS OR OVER NIGHT. RINSE WELL WITH COLD WATER AND DRAIN WELL. (PAT DRY WITH PAPER TOWEL)BOIL:2 QTS WHITE VINEGAR9 C SUGAR3 TBSP PICKLING SPICE1 TBSP SALTGREEN FOOD COLORINGWHEN MIXTURE COMES TO A BOIL, PUT IN CUCUMBERS AND BOIL 40 MIN. PACK IN CLEAN JARS AND SEAL.</text>
</content>
<name>Crisp Lime Pickles</name>
<script></script>
</card>
card_78210.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>10-12 Irish potatoes, cooked and prepared as for mashed potatoessalt and pepper to taste 1c. Hellmanns'mayo (put in while potatoes are hot)1c. Velveeta cheese, diced with a little butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mash well and put in a butterd casserole dish. Top with bacon bits</text>
</content>
<name>Cheesy Potatoes</name>
<script></script>
</card>
card_77593.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 QUART DILL PICKLES (NOT KOSHER)1 C. SUGAR1 T. PICKLING SPICE.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Drain pickles and discard the juice. Spoon spices into empty jar. Cut pickles into quarters lengthwise, then layer pickle pieces and sugar into jar. Replace lid and shake jar to coat pickles. Place in refrigerator for about 10 to 14 days, shaking gently daily to keep them moist and crisp.Another way to candy dill pickles is to add sugar to juice in jar and proceed as above.</text>
</content>
<name>Candied Dill Pickles</name>
<script></script>
</card>
card_77561.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 - 10 oz pkg chopped broccoli1 can cream of mushroom soup1/4 cup milk1/4 cup mayonaise1 egg - beaten1/2 cup cheddar cheese - shredded1/3 cup butter1/4 to 1/2 cup of breadcrumbs</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook broccoli with out salt according to the direction on the package. Drain.Combine soup, milk, mayonaise, egg, cheese. Mix in broccoli with mixture. Put the mixture in a glass baking dish.Melt butter. Add breadcrumbs (approx. 1/4 to 1/2 cup) to the butter until mixture is solid. Sprinkle over broccoli mixture. Bake at 350 degrees for 30 -35 minutes.</text>
</content>
<name>Broccoli Casserole</name>
<script></script>
</card>
card_77276.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 20 oz pks frozen chopped broccoli1/4 C. chopped onion3 T. margarine1 10 oz can cheddar cheese soup2 eggs, beaten1/2 C. bread crumbs1/4 slivered almonds</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook and drain broccoli. Melt margarine in sauce pan and saute onions till soft. Use extra margarine to butter bread crumbs. Blend together onion,, soup and eggs. Place on broccoli in 2 qt. casserole dish. Add soup mixture and blend well. Top with buttered bread crumbs and almonds. Bake 325 degrees for 40 to 45 minutes.</text>
</content>
<name>Broccoli Almond Casserole</name>
<script></script>
</card>
card_76797.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings3 4 peppers, diced3 4 Tbsp chick-pea flour1 2 Tbsp oil ( i prefer peanut Oil)1 pn Turmeric1 2 tsp chilli powder (to Taste)Salt to taste1 T Cumin seeds1/2 t Mustard seedsx Optional - peanuts, chanaDal, urad dal - this makes It crunchyx Optional - a pinch of Asafoetida)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida. Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the peppers are slightly tender. Add the chickpea flour and mix well. Saute till the flour makes a nice golden brown crust.Serve hot with dal and rice.From: Raj Ganesan</text>
</content>
<name>Bell Pepper Curry</name>
<script></script>
</card>
card_48112.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 avocados, seeded, peeled and mashed1 can sweetened condensed milk1/2 cup lemon juice2 cups heavy creamRaspberry SauceRaspberry Sauce:1 pkg (10 ounces) frozen raspberries1/2 cup currant jelly1 tblsp water1 1/2 tsp cornstarch</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Blend avocados, milk and lemon juice in blender until smooth. Whip 1 cup heavy cream; fold avocado mixture into whipped cream. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours. Prepare Raspberry Sauce. Just before serving, whip remaining 1 cup heavy cream. Spoon 1/2 cup whipped cream on each plate. Spread into 5-inch circle with back of spoon. Drizzle a thin line of Raspberry Sauce in a circle near the center. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge. Spoon avocado mousse on side of whipped cream; serve with RaspberryRaspberry Sauce:Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired. </text>
</content>
<name>Avacado Mousse Melba</name>
<script></script>
</card>
card_47054.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can Asparagus1/4 C. chopped red pepper1/3 C. mayonnaise1/3 C. shredded mild cheddar cheese1/4 C. sliced green onions1 egg white, beaten stiff</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Drain asparagus reserving a few pieces for garnish, and place remaining asparagus in shallow 1 qt. baking dish with red pepper. Combine mayonnaise with cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. 4 servings.MICROWAVE DIRECTIONS: Prepare as directed above. Cook on high 4 minutes, turning halfway through.</text>
</content>
<name>Asparagus Cheese Bake</name>
<script></script>
</card>
card_52227.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup brown sugar (packed)2 tablespoons cornstarch1 can (8 1/4 ounces) pineapple chunks, drained (reserve syrup)1/4 cup vinegar2 tablespoons catsup</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In 2 quart saucepan, mix sugar and cornstarch. Add enough water to reserved pineapple syrup to measure 1 cup. Stir syrup mixture, vinegar, and catsup into cornstarch mixture. Cook, stirring constatnly, until mixture thinkens and boils. Stir in pineapple. Keep warm over very low heat.</text>
</content>
<name>Sweet-and-Sour Sauce</name>
<script></script>
</card>
card_74881.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings2 T Oil2 3 tablespoons flour1 c Skim milk or soy milk1 T Nutritional yeastx Salt, pepperx Mustard</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook and stir to a paste. At this point I add skim milk, about a cup. A cup of soy milk, or a cup of a mixture of nut butter and water coould be substituted. Add a tablespoon or so of nutritional yeast. Flavor to taste, I use salt, pepper, and a little good mustard. I am assuming you know how to work up a fat/flour mixture with added liquid to make a thickened sauce. My version isn't vegan but has the advantage of being relatively low-fat.From: Jean P Nance</text>
</content>
<name>Cheeze Sause Substitue</name>
<script></script>
</card>
card_78431.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 /21/2 c White sugar2 T Water1/4 t Cinnamon1/4 c Soymilk (must be the full fat kind, or use cream)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix sugar and water in a pan BEFORE adding heat. Stir over medium flame until it begins to brown. Add cinnamon and soymilk, remove from flame and stir well. If things harden, return to heat and let it melt up well. This is actually better over cooked brown rice than it is over the bread pudding.From: Lu Bozinovich </text>
</content>
<name>Caramel Sauce</name>
<script></script>
</card>
card_75759.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 tsp saltDash of black pepper1/8 tsp dry mustard1 C. vegetable oil1/4 C. wine vinegar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine in blender the salt, pepper, mustard and a little oil. Blend. Add remaining oil and vinegar slowly while constantly blending. A splash of lemon juice and herbs may be added to taste. </text>
</content>
<name>Vinaigrette Dressing</name>
<script></script>
</card>
card_75454.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>12 oz pdg vermicelli.3 T fresh lemon juice3 T oil3 T accent(Can use other flavoring - accent contains a drug used to make things seem like they taste better than they do.)1 small can of chopped olives1 bunch of green onions chopped3/4 of a bell pepper chopped.1 small jar diced pimentos3 ribs of celery chopped1 pint Hellman's mayonnaise</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook vermicellie according to package direction and rinse well to seperate.Mix together lemon juice, oil, and accent and set aside.Mix all ingredients together.</text>
</content>
<name>Vermicelli Salad</name>
<script></script>
</card>
card_75073.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 T corn oil7 corn tortillas (more depending on taste)6 cloves garlic, finely chopped1 T chopped fresh Cilantro1 c fresh onion puree2 c fresh tomato puree1 T cumin powder2 t chili powder2 bay leaves4 T canned tomato puree2 quarts chicken stockOR 5-14oz canned chicken brothSalt to tasteCayenne pepper to taste6 cooked chicken breast, cut into slices1 avocado, peeled, seeded, & cubed1 c shredded cheddar cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Heat oil in large sauce pan over medium heat.2) Coarsely chop 4 tortillas; saute with garlic and cilantro over medium heat until tortillas are soft.3) Add onion and fresh tomato puree and bring to a boil.4) Add cumin powder, chili powder, bay leaves, canned tomato puree, and chicken stock.5) Bring to a boil again, then reduce heat to a simmer.6) Add salt and cayenne pepper to taste and cook for 30 to 45 minutes stirring frequently. Skim fat from surface if necessary7) Meanwhile cut remaining tortillas into thin strips and fry crisp in hot vegetable oil. Set these aside and keep them warm.8) Pour soup into warm soup bowls. Garnish each bowl with an equal portion of sliced chicken breast, cubed avocado, shredded cheese, and crisp tortilla strips.Serve immediately. 8 to 10 servings.(While some will argue that the authentic tortilla soups possess certain characteristics, there is almost no wrong way to make this soup. At its most fundamental, tortilla soup consists of chicken broth flavored with roasted chilies and served with strips of fried tortillas. Cooks may add what they wish - bits of chicken, tomatoes, avocados, onions, and other vegetables.)</text>
</content>
<name>Tortilla Soup</name>
<script></script>
</card>
card_74036.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 head lettuce, chopped1 can corn, drained2 tomatoes, chopped1 ranch, pinto or red beans, drained1 c. grated cheese-more if you like lots of cheese1 pkg. Doritos1 bottle Catalina dressing</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix everything but the dresing and chips, then just before serving, crush chipes. Add to other ingredients and pour dressing over chips and mix well.</text>
</content>
<name>Taco Salad</name>
<script></script>
</card>
card_73157.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. oil (could use a little less)heaping 1/4 C. sugar1/4 tsp. dry mustard1 tsp honey1/2 C. white grape juice1/4 C. lemon juice1 T. poppy seed</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix and stir well.. Store in refrigerator.</text>
</content>
<name>Poppy Seed Dressing (Amy's)</name>
<script></script>
</card>
card_71364.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lg. can diced pineapple4 to 6 bananas1/2 lb Velveeta Cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Drain pineapple, cook juice with 1/2 C. Sugar, 1 Tbsp flour, 2 beaten eggs and 1/4 stick margarine. Cook till thick custard. Cool and pour over pineapple, cheese and bananas.by Doris Oliver</text>
</content>
<name>Pineapple Salad</name>
<script></script>
</card>
card_70637.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. Basic French Dressing1/2 pkg. lemon flavored gelatin1 C. hot water</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Dissolve the gelatin in the hot water. chill until nearly set. Whip in the french dressing and chill until firm. Just before serving, whip until fluffy and pour over salad. JUST THE RIGHT TANG FOR FRUIT</text>
</content>
<name>Glistening Lemon Dressing</name>
<script></script>
</card>
card_69945.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Toss nuts with small amount of Miracle French Dressing; spread in baking pan. Bake 350 degrees for 10 minutes. Cut lettuce in 2 inch chunks; toss with fruit and nuts. Serve with additional dressing. </text>
</content>
<name>Fuit Salad Elegante</name>
<script></script>
</card>
card_69841.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Assorted Fresh Fruits (ie. watermelon, grapes, pineapple chunks, peach halves etc.)Cheese Dressing3 T. currant jelly1/2 C. mayonnaise2 3 oz. pks softened cream cheese 2 T. lemon juice.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Arrange a buffet tray of assorted fresh fruits and serve them well chilled.To make cheese dressing:Melt 3 T. currant jelly over hot water. Combine 1/2 C. mayonnaise2 3 oz. pks softened cream cheese 2 T. lemon juice.Add the melted jelly, beating until well blended and light. Makes about 1 1/4 C. of dressing. Serve over fruit.Can also serve vanilla or strawberry yogurt as dressing.</text>
</content>
<name>Fruit Salad Tray</name>
<script></script>
</card>
card_69384.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. mayonnaise1/4 C. Dijon mustard1/4 C. vegetable oil1/4 C. honeySmall pinch of red pepper1/8 tsp onion salt3/4 tsp cider vinegar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Blend all ingredients together well. Refrigerate. Dressing will keep about 3 weeks; discard when oil starts to separate. (Minced garlic may be added.)</text>
</content>
<name>Dijon Honey Dressing</name>
<script></script>
</card>
card_69146.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 C. cubed cooked potatoes1 C. chopped celery1/2 C. chopped green onions1/2 C. sliced red peppers1 8 oz bottle Rancher's Choice creamy reduced calorie dressing (Kraft)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix together all ingredients and chill. Arrange on lettuce covered platter, if desired.</text>
</content>
<name>Creamy Ranch Potato Salad</name>
<script></script>
</card>
card_68485.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 30z box unsweetened lemon flavored gelatin1 3oz box unsweetened cherry flavored gelatin2 c boiling water2 c sugar1 20oz can juice packed crushed pineapple, undrained2 apples, peeled and diced1 12oz bag fresh or frozen cranberries, chopped1 c chopped pecans (optional)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Dissolve gelatins in water. Add sugar. Stir until dissolved. Stir in pineapple. Chill until thickened. Ad remaining ingredient. Chill until firm.Yield: 15 servingsCalories: 210/servingSodium: 7mgProtein: 3%Carbohydrate: 76%Fat: 21%</text>
</content>
<name>Cranberry Salad, Lou's Holiday</name>
<script></script>
</card>
card_68314.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Perfect of tomato; and eggs; and broiled fish1 C. Basic French Dressing2 T. sweet pickle relish3 T. chili sauce1/2 tsp Worcestershire sauce</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine all ingredients and blend thoroughly by shaking in tight covered glass jar.</text>
</content>
<name>Chili Relish</name>
<script></script>
</card>
card_67907.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 C. mayonnaise1/2 C. buttermilk1/2 C. finely shredded Cheddar cheeseDash of Worcestershire sauceDash red wine vinegarPinch of salt, pepper, red pepper.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine all ingredients and blend thoroughly. Store in tightly covered container in refrigerator.</text>
</content>
<name>Cheddar Cheese Dressing</name>
<script></script>
</card>
card_67233.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 C. vegetable oil1/3 C. cider vinegar1/2 C. sugar1 tsp salt1 tsp. dry mustard1 tsp celery seed1 heaping tsp grated onion</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Place ingredients in blender and blend until blended and thick. Store in tightly covered jar in refrigerator. Makes about 1 1/2 Cups dressing.</text>
</content>
<name>Celery Seed Dressing</name>
<script></script>
</card>
card_66868.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>7 egg whites1/8 C. sugar1/2 T. white pepper1/2 T. salt1/2 C. tarragon vinegar1/2 qt vegetable oil1 T. freshly ground garlicJuice from 2 lemons</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Whip egg whites until fluffy. While beating egg whites on low speed, slowly add oil. Combine all other ingredients in a separate bowl and mix. Add mixture to oil and egg whites and serve.</text>
</content>
<name>Ceasar Salad House Dressing</name>
<script></script>
</card>
card_66602.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. mayonnaise1 C. buttermilk1/2 tsp garlic powder2 tsp onion powder2 to 3 drops hot pepper sauce1/2 tsp saltWorcestershire sauce or other seasoned sauce1/4 tsp pepper2 tsp sugar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix all ingredients thoroughly. Store in refrigerator. Snipped parsley or crumbled Roquefort or blue cheese may be added.</text>
</content>
<name>Buttermilk Dressing</name>
<script></script>
</card>
card_66521.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lg bunch of fresh broccoli2 can chicken broth3 cup milk2 1/2 cup chopped ham2 tsp salt1/4 tsp pepper2 cup light cream1 lb swiss cheese - grated1/4 cup butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook broccoli covered in 1 can of chicken broth for about 6 minutes ( do not add water). Remove broccoli from broth. Cool & chop coarsely. Add remaining broth, milk, ham. salt & pepper. Bring to a boil over medium heat. Stir in remaining ingredients & broccoli. Simmer for 10 to 15 minutes or until served.</text>
</content>
<name>Broccoli Soup</name>
<script></script>
</card>
card_66262.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 C. salad oil1/4 C. vinegar1 tsp. salt1 tsp. sugar1/2 tsp. paprika1/4 dry mustardDash of pepper</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine all the ingredients in glass jar with tight-fitting cover. Shake until thoroughly blended. Chill. Shake well each time before using. Makes 1 cup dressing</text>
</content>
<name>Basic French Dressing</name>
<script></script>
</card>
card_65756.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 small pkg Apricot Jello (6oz)1 can (no.2 size) of crushed pinapple (with juice)3/4 c sugar2 small jars of strained apricot baby food1 8oz pdg of cream cheese1 lrg can evaporated milk1/2 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Chill milk freezer until icy crystals form on it2) Mix Jelitan and Pinapple and bring to a boil.3) Stir in sugar, apricot baby food, & cream cheese and simmer until melted.4) Remove and let cool5) Put mixture in refrigerator for a while. Let it slightly gel, but it should still be liquidy.6) Take milk out of freezer and whip with mixer until stiff.7) Mix milk and jello together8) Add nuts9) Pour into pan and cool in refrigerator until firm.</text>
</content>
<name>Apricot Jello Salad</name>
<script></script>
</card>
card_40004.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Layer:1 head shredded lettuce1 C chopped celery1 C. chopped onion1/3 C. chopped green pepper10 oz pkg frozen English peas, cooked 1 minute1 Can sliced water chestnuts1 small can sliced mushrooms (optional)===============Mix:2 C. mayonnaise2 T. sugarsalt & pepper to taste.1/2 C. parmesan cheese.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Layer first set of ingredients in order listed, in glass dish. Mix the second list of ingredients together. Spread the mixture on top of layers. Garnish with bacon bits. Can also use hard boiled eggs, tomato wedges, etc. Cover (seal) with plastic wrap and chill for 24 hours.</text>
</content>
<name>24 Hour Salad</name>
<script></script>
</card>
card_33709.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 head cauliflower1 head of lettuce1 med. onion1 med green pepper1 Tbs sugar1 pkg Dry Italian Salad Dressing1 1/2 to 2 cups of mayo1 bag frozen peas (thaw but don't cook)8 oz. shredded cheddar cheese1 bottle bacon bits</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Layer in a bowl beginning with Cauliflower and ending with bacon bits. You may use less cauliflower and/or lettuce. However, the other ingredients should remain as indicated.Prepare 12 to 24 hours before serving and cover with foil and refrigerate.Serves 12 or more.</text>
</content>
<name>10 Layer Salad</name>
<script></script>
</card>
card_64870.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 med potatoes, cut into cubes1&1/2 lbs turkey cutlets1/4 cup flour1/8 tsp pepper1/8 tsp basil1/8 tsp thyme2 Tbs. olive oil3 Tbs butter5 Tbs chopped onions1/3 cup dry white wine1/3 cup half and halfparsely </text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Boil potatoes in water until tender. Drain. Combine flour, pepper, basil and thyme. With a mallet pound cutlets to 1/4 inch thick. Dip each in flour mixture. Turn to coat each side; shake off excess. Heat oil and butter. Cook cutlets, in batches, until lightly browned. Drain. Place in oven to keep warm. Add potatoes and onion to skillet. Cook 2 minutes. Stir in wine and half and half. Cook for 5 minutes or until slightly thicken. Spoon over cutlets. Sprinkle with parsely.</text>
</content>
<name>Turkey Cutlets</name>
<script></script>
</card>
card_64495.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 lbs chicken breast, coned and skinned1 tsp paprika1 tsp salt1/4 tsp pepper2 tsp olive oil or melted oleo1 medium onion, chopped1 sm green pepper, chopped1 garlic clove, minced1 can Ro-tel tomatos and green chilies1 1/2 C. instant rice3/4 C. shredded Monterey Jack cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cut chicken into thin strips. Sprinkle with paprika, salt and pepper. Heat oil in 10 inch skillet over medium to high heat. Cook chicken in oil 2 minutes. Add onion, green pepper and garlic; cook until tender, about 4 minutes, stirring frequently. Drain tomatos, reserving liquid. Add chicken broth to liquid to equal 1 1/2 C. Add liquid to skillet; bring to a boil. Stir in rice and reserved tomatos. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes. Sprinkle with cheese.</text>
</content>
<name>Santa Fe Chicken</name>
<script></script>
</card>
card_64253.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 c sour cream1/2 c mon-jack cheese1/4 c milk1/2 plg toco seasoning (McCormick Packet)1 Jar of Salsa</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>This is a sauce that can be poured over grilled chicken or chicken breast patties.Mix everything but Salsa and Microwave it.Pour over chicken and top it with Salsa</text>
</content>
<name>Monterrey Jack Chicken</name>
<script></script>
</card>
card_63801.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3-4 pieces boiled chicken (boneless)1 medium onion, diced 1 lb. velveeta cheese, grated1 large bag Doritos, crunched 1 cream of chicken soup1 can cream of mushroom soup 1 can of Rotel</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix chicken and mushroom soup with Rotelan dset aside. Layer chicken, salt, pepper, onion, cheese, 1/2 Doritos, above mixture, other Doritos. Bake at 225 for 30 minutes.</text>
</content>
<name>Mexican Chicken</name>
<script></script>
</card>
card_63541.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 C cooked diced chicken2 C chopped celery3 T onion (minced)3 T Lemon juice1/2 t salt;1/2 t pepper3/4 C mayonnaise 1/2 C Slivered AlmondsSmall Can Sliced Mushrooms (drained)I can of cream of chicken souppotato chips</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix all ingredients except soup and potato chips. Place in 2qt casserole. Spoon soup over top. Sprinkle with potato chips.Bake 350° for 30 minutes. (From Kathy Gardner)</text>
</content>
<name>Hot Chicken Salad</name>
<script></script>
</card>
card_63376.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup honey1/4 cup mustard1 tsp salt1 tsp pepper10 chicken breast - skinned</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix honey, mustard, salt and pepper. Put chicken (breast side down) in pan. Pour mixture over chicken. Sit for 1 hour and turn chicken over and sit for another hour.Bake at 375 degrees with chicken (breast side down) for 30 minutes. Turn the chicken and bake for another 30 minutes or until done.</text>
</content>
<name>Honey Spiced Roasted Chicken</name>
<script></script>
</card>
card_63115.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 3 pound chicken1 can cream of chicken soup1 can cream of celery soup1 C. soul cream1 pk cornbread stuffing mix-(herb seasoned)1 stick margarine1 C. chicken broth</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Boil chicken until tender. Bone and skin chicken. Cut into bite size pieces and arrange in 9x12 casserole. Mix soups and spoon over chicken. Top with stuffing mix. Melt margarine in chicken broth and pour evenly over mixture. Bake at 350 degrees for 1 hour. ( You may add peas or broccoli before stuffing mix, if desired.</text>
</content>
<name>Chicken Yum-Yum</name>
<script></script>
</card>
card_62386.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1-8 oz pkg spaghetti2- 10 3/4 oz cans of condensed chicken broth1/3 cup butter1/3 cup flour1 cup heavy creamsalt & pepper to taste2 Tbs finely chopped parsley1 1/2 lbs. chicken breast boneless,skinless and cooked, cut into pieces1 cup chopped mushroom2 Tbs grated Parmesan cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Preheat oven to 375 degrees.Cook spaghetti to package direction. Drain.In a medium saucepan, heat chicken broth until bubbly. In large saucepan, melt butter over low heat. Stir in flour until well-blended. Cook 3-5 minutes, until bubbly. Remove from heat. Stir in Chicken broth until smooth. Return to heat. Stir in cream, salt, pepper and 1 Tbs parsely. Stir in chicken, mushrooms & spaghetti. Put in 3 qt baking dish. Sprinkle with cheese & parsley.Bake uncovered 30 - 35 minutes.</text>
</content>
<name>Chicken Spaghetti</name>
<script></script>
</card>
card_59170.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 chicken breast (1 lb), boneless, skinless1/2 lb large mushrooms1/2 stick of butter2 cup dry white wine1/2 tsp tarragon1/2 tsp salt1 Tbs flour12 oz pkg wide noodles</text>
<text>10 oz manterrey jack cheese, grated4 chicken breasts, cooked and diced10 corn tortillas1 can of green chili enchilada sauceoptional-onions, olives, sour cream, chili powder</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Spray tortillas with cooking spray and heat in skillet until softened.Fill each tortilla with equal amounts of cheese, chicken, and a bit of sour cream if desired. Fold over tortillas.Pour can of sauce over all the tortillas. Top with remaining cheese. Sprinkle with olives, onions, and/or chili powder if desired.Bake 15 minutes at 350°.</text>
</content>
<name>Chicken Enchiladas</name>
<script></script>
</card>
card_30436.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>12 slices bread4 cup chicken - skinless, boneless, cooked1 cup mushrooms - chopped1 can mushroom soup1 can celery soup2 cup milk4 eggs2 tsp salt2 oz pimento cheese2 cup pepperidge farm dressing 1/2 cup oleo</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Butter 10 X 15 pan. Line with Bread slices.Cut chicken in to cubes. Put the chicken, mushrooms, salt and cheese over the bread.Mix together soups, milk, eggs. Pour over chicken mixture.Bake at 350 degrees for 1 hour.Remove and sprinke on Pepperidge farmdressing and butter.Bake 30 minutes longer.ba</text>
</content>
<name>Chicken Casserole</name>
<script></script>
</card>
card_71505.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 tsp. liquid detergent1 Tbs. white vinegarwateralcohol</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>DO NOT EAT!!!!!Add liquid detergent and white vingar to lukewarm water. Soak the stained item for 1/2 hour. Rinse with cold water. Put a paper towel under the stain and paper towel on top of the stain. Sponge with alcohol. Rinse well.</text>
</content>
<name>Stubborn Stains</name>
<script></script>
</card>
card_73305.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix together well. Set on trays for play, or use waxed paper. Can be used as the commercial Silly Putty is. Store in an airtight container.</text>
</content>
<content>
<layer>background</layer>
<id>14</id>
<text>Yield: 6 servings2 c White all-purpose glue1 c Liquid starch</text>
</content>
<name>Silly Putty</name>
<script></script>
</card>
card_78021.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings2 c Flour1 c Salt1/2 c Water1 ts VinegarFood coloring1/4 ts Peppermint extract</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>This is a nice dough because it stays soft and playable, and if you organize the ingredients and measures, even the smallest children can help to mix up and color their own batches.In a large bowl, mix the flour and salt. There is no need to sift the flour.Slowly add the water and vinegar, and stir with a wooden spoon until the mixture is stiff. Then pick it up and knead until pliable. If you have a young helper, break off a small piece and lwt the child mix and knead until the dough is soft and pliable.Divide the dough into separate pieces for eahc color. Pokeyour finger or the end of the wooden spoon into the center of each seciton of dough and drop in the food coloring and peppermint extract, and knead until the color is uniform and the dough is smooth.Stroe tightly covered and labeled, in a plastic bag or container in the fridge. Play dough will keep for months if you return it to the refrigerator after each use.To Use: Take out of the refrigerator about 5 minutes before you're ready to play so theat the dough will be soft. As long as you don't leave objechts out in the eair for more than a few hours the dough cna be recomined and used over and over again.On the other hand, if you like something you a\or your child has just created, you cna leave it to air dry for 24 hours or help it along by placing it in a warm oven at 200 degrees for several hours. It should harden enough to paint, shellac, or spray with art fixative.Yield: 22 oz</text>
</content>
<name>Play Dough 3</name>
<script></script>
</card>
card_59697.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 c self rising flour2 T alum2 T salt---1 c boiling water2 T oilFood Coloring</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Start water boiling2) Stir together flour, alum, & salt3) Add boiling water and oil4) Add food coloring5) Knead & Store is plastic baggies</text>
</content>
<name>Play Dough 2</name>
<script></script>
</card>
card_47506.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1. Mix flour, alum, an rosin in a large pot.2. Make a paste by adding 1 1/2 cups warm water. Stir until smooth.3. Pour in 4 1/2 cups hot water, stirring vigorously to break up lumps.4. Place over low heat and boil until thick and clear.5. Thin with about 1 1/2 cups cold water.6. Add 8 drops oil of cloves or cinnamon as preservative if paste will not be used the same day it is made.Makes about 1 1/2 quarts. Can be doubled for large projects.How to use it: This paste if best when used warm. As it cools, it will thicken. It can be thinned with more warm water. IF preseravtive is added, it will keep for several months. Paperhanger's paste can be used for paper-mache projects to obtain a hard finish. This paste makes a durable binding agent for gluing cloth on cardboard to reinforce box corners or for affixing scrapbook hinges.</text>
</content>
<content>
<layer>background</layer>
<id>14</id>
<text>Yield: 1 servings1 c Non-self-rising wheat flour1 tb Powdered alum1 tb Powdered rosin1 1/2 c Warm water4 1/2 c Hot water1 1/2 c Cold water8 Drops oil of cloves or oil of cinnamon (optional)</text>
</content>
<name>Paperhanger's Paste</name>
<script></script>
</card>
card_72631.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1. Mix flour and sugar in a saucepan. Gradually add water, stirring vigorously to break up lumps.2. Cook over low heat until clear, stirring constantly.3. Remove from the stove and add oil of cinnamon. Stir until well blended.Makes about 1 cup.How to use it: Spread paste with a brush or tongue depressor. Soft, smooth, thick, and white, paper paste has a good spreading consistency and is especially appropriate for use with small children or for any paste-up work. This paste can be stored in a covered jar for several weeks without refrigeration.</text>
</content>
<content>
<layer>background</layer>
<id>14</id>
<text>Yield: 1 servings1/3 c Non-self-rising wheat flour2 tb Sugar1 c Water1/4 ts Oil of cinnamon</text>
</content>
<name>Paper Paste</name>
<script></script>
</card>
card_76988.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Oobleck (Messy Mixture) - from Dr. SuessAdd water to cornstarch slowly, mixing well. You end up with OOBLECK!Just add odd kitchen utensils or plastic containers (such as a strawberry basket) and let the kids dip and drool.You may add food coloring to tint the mixture. This mixture is best made in a very large mixing bowl to give the children room to play with it properly. If oobleck gets outside of bowl and onto other surfaces, allow to harden then just scrape off.</text>
</content>
<content>
<layer>background</layer>
<id>14</id>
<text>1 box Cornstarch1 cup Water</text>
</content>
<name>Oobleck (Messy Mixture)</name>
<script></script>
</card>
card_74627.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1) Add one teaspoon vinegar, with water one inch above RAW eggs add ingredients, stir2) Cover the pot and boil3) Simmer 20 minutes4) After cooling the eggs can be polished with vegetable shortening.</text>
</content>
<content>
<layer>background</layer>
<id>14</id>
<text>The following items give the following colors:Beet Juice = PinkParsely/Sage = GreenTumeric Spice = YellowRed Cabbage = BlueInstant Coffee = Dark BrownYellow Onion Skin = RustBlue Berries = Blue/GreyBlackberries = LavenderRed Cabbage (overnite) = TorquoiseTea (black/pekoe) = Pale BrownMadder Root = Light Red</text>
</content>
<name>Natural Egg Dyes</name>
<script></script>
</card>
card_71911.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Soak gelatin in 1/4 cup warm water and put aside.In a medium saucepan, combine cornstarch and sugar, gradually add water, and cook slowly over low heat, stirring constantly, for 5 minutes, or until well blended.Remove from heat and add the softened gelatin. Divide mixture into separate containers for each color.For each color, first add a drop or two of liquid detergent and then the coloring, drop by drop, until you've achieved a shade you like. Food coloring is best for this.Store paint in the refrigerator forup to 6 weeks.To Use: : Allow children plenty of paper to draw on. The glossy side of freezer wrap is good, as is plain white shelfpaper. Spread the paper out onto a hard durable waterproof surface. : have clean water and small sponges handy and begin by wetting the paper, running the dmpened sponge from teh middle fo the paper out to the edges a few times until the paper is totally wet. Keep it wet as the kids work, and only let it dry when you are sure the painting is done.Hint: : If you would like to make sure the paints remain usable for a long time in storage, add a few drops of glycerin to the mixture when you add the detergent.Yield: 20 oz</text>
</content>
<content>
<layer>background</layer>
<id>14</id>
<text>1 pk Unflavored gelatin1/2 c Cornstarch3 tb Sugar2 c Cold waterFood coloring or tempera1 tb Dishwashing liquid or soft soapWhite paper</text>
</content>
<name>Fun Finger Paints</name>
<script></script>
</card>
card_71952.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>To make a clear base for paint, stir gelatin into 1/4 cup cold water in a bowl. Set aside. in the saucepan, stir cornstarch into remaining cold water until mixtur is smooth. Add hot water. Cook over medium heat, stirring constantly, until mixture comes to a boil and is smooth and clear. Remove from het. Add gelatin mixture and stir well. Add soap flakes and stir until dissolved.Separate mixture into containers. For each color desired, add 1/2 tb tempurea paint to 1/2 cup finger paint. Use immediately, or store tightly sealed in a cool dark place.</text>
</content>
<content>
<layer>background</layer>
<id>14</id>
<text>Yield: 3 cups1 Envelope unflavored gelatin1 c Cold water3/4 c Cornstarch2 c Hot water1/2 c Mild laundry soap flakes, such as Ivory Snow Liquid tempura paints in assorted colors</text>
</content>
<name>Finger Paint</name>
<script></script>
</card>
card_76489.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 c Baking soda1 c Cornstarch1 1/2 c WaterOPTIONAL:Food coloringOil of cloves or peppermint -extractFOR FINISHING:Matte acrylic varnish</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Fun Clay For Kids!This mixture creates the finest texture of all the doughs. It also hardens by air drying rather than baking, so features created will not puff up in the oven. ineresting effects can te created by coloring this clay before working with it. See Ideas for more details...In a saucepan over medium heat, stir together the baking soda and cornstarch and add the water, stirring constantly. Mixture will become thin and smooth at first.Cook, stirring constantly, until mixture is too thick to stir. Turn the mixture our onto a cookie sheet ot cool, covering with a damp cloth. When cool, knead until smooth.Store the mixture in a tightly closed plastic bag in the refregerator for up to 2 weeks.To use: Items can be molded from the clay by either shaping with your hands rolling out and cutting with a cookie cutter, or pushing through a cookie or garlic press.Clay will harden at room temperature, depending of the size of the object. Most items are dry after 24 hours, and if neecessary, you can preheat the oven to 350 degrees, turn it off, and put eh clay in to dy, turning the pieces occasionally.Ideas: Consider tinting the Crafty Clay with different spices from your kitchen for and earthy look. Try using dry mustard for a creamy color, or cinnamon and allspice for darker tones.Hints: Smooth off any rough edges after drying with an emery board. : Because this clay is especially absorbent, more than one coat of varnish or shallac will be necessary. Experiment with a trial piece to see how many coats you will need. I've used as many as five coats for a thick figure.yield: 20 oz</text>
</content>
<name>Fine Crafty Clay</name>
<script></script>
</card>
card_56055.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 c Baking soda1/2 c Cornstarch2/3 c Warm waterfood colouring or poster paints shellac or clear nail polish</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1. Mix baking soda and cornstarch in a saucepan.2. Add water. Stir until smooth.3. Place over medium heat and bring to a boil. Cook, stirring constantly, until mixture looks like mashed potatoes.4. Remove from heat and pour onto mixing board to cool.5. When clay is cool enough to be handled, knead.6. For colour, knead colouring into the clay until well blended, or paint finish, uncoloured objects with poster paints.7. When pieces are completely dry, brush with shellac or clear nail polish. Shellac is optional for figures coloured with food colouring.Makes about 1 1/2 cups. Double the recipe for large groups or for large objects.How to Use It; With a rolling pin and cookie cutters or knife, you can roll and cut out creative play clay to make holiday ornaments, mobiles, and three- dimensional pieces. This mixture can be molded into almost anything..flowers, animals, birds. It hardens quickly, so work with only a small amount at a time. The larger the object, the longer it will take to dry. Stored in plastic bags or in airtight containers, this clay will keep for several weeks.</text>
</content>
<name>Creative Play Clay</name>
<script></script>
</card>
card_67455.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 5 cupsings1/2 c Dawn or Joy liquid dishwashing detergent4 1/2 c Water4 tb Glycerin</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In a basin, mix all ingredients, gently, so foam doesn't form on top. Skim off any foam that appears; it interferes with bubble making. Use with yarn, string, twine, wire or plastic bubble wands.Store in tightly sealed container. This formula makes BIG bubbles! Up to 2 feet wide! Have fun!!By: Fran Mcgee</text>
</content>
<name>Bubbles 5 (Big Ones!)</name>
<script></script>
</card>
card_44746.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/3 c Dish soap or baby shampoo1 1/4 c Water2 t Sugar1 x Food coloring</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine ingredients and pour into an unbreakable bottle. To blow bubbles, experiment using plastic straws, pipe cleaners formed into loops, strawberry baskets from grocery store, spoons with holes in them and other items you think of.By: Donna Ransdell</text>
</content>
<name>Bubbles</name>
<script></script>
</card>
card_57758.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 lbs Peas2 1/2 tbsp. salt1 heap tbsp. salt1/2 heap tbsp paprika1 1/2 c. chopped celery1/4 lb butter (mom omitted)1/2 c. chopped onion1 heap tsp garlic1/4 help tsp cumin1/2 sp black pepperPinch ceyenne pepper1 1/2 c. green bell pepper3/4 c. red bell pepper</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>cook peas normallyThen add ingredients and bake 2 hrs.</text>
</content>
<name>Texas Caviar</name>
<script></script>
</card>
card_57286.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 RoastLots of black pepper and Ms. Dash.1 lb washed pinto beans1 lg. onion, sliced1 Can tomato sauce1 can Rotel tomatoes1 t. salt1 t. dry mustard1 t. thyme2 T. brown sugar2 T. cider vinegar1/4 C. red cooking wine2 C water (approx.)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Rub down roast with lots of black pepper and Ms. Dash. Sear on all sides.Put in Crock Pot with other ingredientsCook slow approx. 12 hours. (may need more water added)</text>
</content>
<name>Roy's Roast</name>
<script></script>
</card>
card_56875.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 to 1.5 lbs of Smoked Sausage1 16oz jar of Sauerkraut (optional)1/2 lb Swiss cheese, sliced6 slices of Rye breadRussian Dressing, to taste</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Slice 4" Smoked Sausage segments lengthwise. Make sandwich by layering bread with Russian Dressing, Swiss cheese slices ad Sauerkraut, top with Smoked Sausage. Heat thoroughly, about 10 minutes, on cookie sheet, in 350° oven.Total preparation and cooking time: 20 minutes.</text>
</content>
<name>Reuben Smoked Sausage</name>
<script></script>
</card>
card_56782.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 pound beef round steak (1/2 to 3/4 inch thick)1 tbls flour1/2 to 1 teaspoon chili powder1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon ground cumin if desired1 tbls salad oil1/2 c water1/4 c chili sauce3/4 c sliced celery1 med onion chopped (1/2 c)1 carrot, but diagonally into 1/2 inch slices1 can (8ounces) kidney beans</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Serves 2Cut meat into 1 inch pieces. Mix flour, chili powder, salt, pepper, and cumin; coat meat with flour mixture.Heat oil in 8 inch skillet; brown meat over medium heat, about 10 minutes. Drain off fat. Sirt in water, chili sauce, celery and onion; heat to boiling. Reduce heat; cover and simmer until meat is almost tender, 30-45 minutes. (Add small amount of water if necessary.)Add carrot; cover and simmer 20 minutes. Stir in green peppers and beans (with liquid); cover and simmer until green pepper is crisp-tender and beans are hot, about 10 minutes.</text>
</content>
<name>Mexican Steak 'N Beans</name>
<script></script>
</card>
card_56068.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb ground beef1/2 C. chopped onion1 16 oz. can tomatos, cut up and drained1 16 oz. can tomato paste2 C. cottage cheese1 eggs, beaten6 ozs. lasagna noodles, cooked, drained1 lb. Mexican Velveeta cheese, sliced</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Brown meat; drain. Add onion; cook until tender. Stir in tomatos and tomato paste. Combine cottage cheese and eggs. Place half of the noodles in 12x8 inch baking dish; top with half of cottage cheese mixture, meat mixture and cheese. Repeat layers of noodles, cottage cheese and meat mixture. Bake at 350 degrees, 45 minutes. Top with remaining cheese; continue baking until cheese begins to melt.(6 to 8 servings)</text>
</content>
<name>Mexican Lasagne</name>
<script></script>
</card>
card_55637.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>see also "Last Minute Rolls"Onion and Garlic Salt1 Can of sour krautGrated Cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>KrautsPrepare "Last minute" roll dough, let standCook hamburger meat....drain off fatSeason to taste with Onion and garlic salt.Drain 1 can of sour kraut (Bush's Bavarian Kraut best) When yeast dough has risen, roll out like pie crust.(Flour board and rolling pin), Cut with pizza cutter into squares. Fill with meat and kraut (also can add grated cheese) fold and seal edges and place on greased cookie sheet with folded side down. Bake as you would bread.</text>
</content>
<name>Krauts</name>
<script></script>
</card>
card_55327.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 lb. Italian sausage, sliced into coins1/2 C. margarine1C. sliced mushrooms1 C. green pepper strips1/3 C. chopped onion1/3 C flour2 1/4 C. milk2 C. (8 oz.) shredded Cheddar Cheese 1/2 C. grated Parmesan cheese1/2 tsp. pepper3 C. (8 oz.) cut Zeti, uncooked</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In 4 qt. saucepan, brown sausage; remove from pan and drain off fat. Melt margarine and cook mushroomms, pepper and onion until tender but not brown. Blend flour into vegatable mixture; gradually stir in milk. Cook, stirring constantly, over medium-low heat until mixture begins to boil. Boil and stir 1 minute. Blend in 1 1/2 C Cheeses and pepper until cheeses are melted and mixture is smooth. Cook Zeti according to package directions; drain. Stir hot cooked Zeti and sausage into vegatable cheese mixture. Pour into buttered 2 qt. casserole. Sprinkle with remaining 1/2 C. cheddar cheese. Bake, covered, at 350 degrees 30 minutes or until hot and bubbly. Makes about 6 servings.</text>
</content>
<name>Italian Zeti Medley</name>
<script></script>
</card>
card_55122.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> (Serves 6)1 lb ground beef1/2 c. chopped onion1 envelope ( 1 1/4 oz) taco seasoning1 1/4 c milk3/4 c bisquick3 eggs2 tomatoes, sliced1 c. cheese shreddedchopped green chilies</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Grease pie plate, 10 x 1 1/2 or small casserole. Cook beef & onion till brown; drain. Stire in seasoning mix. Spread on pie plate; top w/ chilies if desire. Beat milk, bisquick & eggs till smooth. Pour over beef.Bake 350 , 25 minutes. Top with tomatoes and cheese. Bake until inserted knife come out clean, 8-10 minutes. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce, chredded cheese, and hot sauce, if desire.</text>
</content>
<name>Impossible Taco Pie</name>
<script></script>
</card>
card_54998.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>A 1/2 c chopped onionB 1/3 c parmesan cheeseC 3 eggesD 3/4 c bisquickE 1 1/2 c milk•• Sauce: 1 c (6oz) tomato paste1/4 c water1 t oregano•• Layered on Sauce:1/4 c Parmesan Cheese3 1/2 on pk pepperoni (or 1/2 lb cooked hamburger)1/2 c chopped Bell Pepper1-1 1/2 c mozzarella cheese1/2 t garlic salt1/2 t basil leaves1/4 t pepper</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text> (Serves 6)Sprinkle onion and cheese (A&B) in bottom of 10 x 1 1/2 greased pie plate.Blend eggs, bisquick, and milk (C,D,&E) together 15 seconds till smooth. Pour over onion and cheese. Bake 20 minutes 425.Spread Sauce.Put the Layers on Sauce and bake 15-20 minutes till cheese is light brown.</text>
</content>
<name>Impossible Pizza Pie</name>
<script></script>
</card>
card_54723.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb ground beef1 8 1/2 oz pk Tortilla Chips1 sm Onion Chopped1 c grated cheese1 10oz Can Rotel tomatoes1 10 3/4 oz can mushroom soup</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Brown meat and onions, drain; Add tomatos and soup, heat. Crush chips. Layer in 2 quart casserole dish. Start and end with chips. Bake 350 degrees for 20 minutes. Serve hot. Can add 1 can whole kernel corn, drained.</text>
</content>
<name>Hot Tomato Casserole</name>
<script></script>
</card>
card_54366.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 oz thin spaghetti2 med onion4 oz canadian proscuitto (cut into pieces)4 oz. butter3 cloves of garlic4 oz half & half3 Tbs oil2 Tbs smooth peanut buttersalt & pepperparmesan cheese1 egg (beaten)</text>
<text>FILLING: 10 lbs. ground beef 1/4 C. salt1 T. pepper2 T. Oregano1 lb.. green pepper1 lb. dry bread crumbs12 eggs, beaten3 1/3 C. milk3 lbs cheese, shredded2 T. salt2 T. dry mustard2 T. worcestershire sauce3 C. tomato sauce</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Serves 50- 2 pans 12x20x2 inchesMake a basic pie crust, roll out and place in pans. Bake 10 minutes at 450 degrees.Brown beef and drain excess fat.Add seasoning (salt, pepper, oregano, grn pepper) and bread crumbs to beef and spread over baked crust.Combine eggs, milk , seasoning, worcestershire sauce, and cheese. Spread evenly over meat mixture.Distribute tomato sauce evenly over cheese mixture. Bake 1 hour at 350 degrees.</text>
</content>
<name>Cheeseburger Pie</name>
<script></script>
</card>
card_53565.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb. ground beef- cook and drain - add:1 C. shredded Mozzarella cheese1/2 C. chopped onion1/2 C. sour cream1 tsp. onion salt1/4 tsp. pepper1 9 oz. pk. frozen broccoli2 8 oz. can crescent rolls</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook and drain the beef. Then add the cheese, onion, sour cream, and onion salt.Thaw frozen broccoli and drain; cook about 10 minutes and add to : 2 8 oz. can crescent rolls that have been pressed into cookie sheet to make rectangle. Make a roll ; brush with beaten egg and sprinkle with poppy seed. Bake at 375 degrees for 10 minutes. (approx)</text>
</content>
<name>Beef Broccoli Wellington</name>
<script></script>
</card>
card_53267.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>8 - 10 lb. beef brisket1 tsp garlic powder 1 1/2 tsp salt2 tsp pepper1 tsp lemon juice1 T. celery seed1 tsp onion salt2 T. Worcestershire sauce2 T. liquid smokeBARBECUE SAUCE1/2 C. tomato catsup1 small jar plum baby food1/2 medium onion, finely chopped1 tsp black pepper1/4 C. wine vinegar1/2 C. brown sugar2 T./ lemon juice</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>by LAURA GIBBSSauce: Combine ingredients and bring to a boil in saucepan, stirring constantly. After mixture boils, continue to simmer for 7 minutes.Brisket: Mix all other ingredients together; marinate brisket in tightly covered pan for 12 hours in refrigerator. Cook brisket in 275 degree oven in pan tightly covered with aluminum foil, for 8 hours. Remove from oven and pour off liquid. Cover brisket with 1/2 of the barbecue sauce. Return to oven for 30 minutes. Top serve: Slice brisket with sharp knife on the bias. Serve with remaining sauce.</text>
</content>
<name>Barbecue Brisket</name>
<script></script>
</card>
card_53218.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 lbs hamburger1 onion, chopped1 celery stalk chopped3 bottles chili sauce1 green pepper, chopped3 lg. cans pork & beans (drained)1/2 T. vinegar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Brown hamburger meat, onion, celery and green pepper,, drain fat. Add drained pork & beans, chili sauce and vinegar. Simmer 3 hoursFrom: Laura Gibbs</text>
</content>
<name>Bar-BQ Beans</name>
<script></script>
</card>
card_26617.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 cup oil, olive or salad1 Teaspoon garlic juice1 TBLs chopped Parsley1 lb ground beef (or more)2 - 6 oz cans tomato paste3 - 1lb cans of tomato saucesalt1/4 teaspoon pepper1/2 teaspoon crumbled basil1/2 teaspoon dried oregano1 lb Lasagne cooked according to package directions1 lb ricotta cheese1 lb mozzarella cheeze, shredded1/2 cup grated Parmesan cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Saute beef in oil. Stir in tomato sauce, tomato paste, salt, pepper, basil, oregano, and garlic. Simmer for 30 minutes.Using a large rectangular baking dish, place in alternate layers, the sauce, lasagne, mozzarella, ricotta, and grated Parmesan cheese. Repeat layers ending with a layer of lasagne, and remaining sauce. Cover with aluminum foil and bake in a moderate over 350 degreesF for 35 minutes.</text>
</content>
<name>Baked Lasagne </name>
<script></script>
</card>
card_23058.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 lbs. hamburger3 green peppers3 chopped onions1 - 8 oz can tomatoe juice1 lg can kidney beans1 lg & 1 sm can tomato soupchili powder to taste</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Brown hamburger. Add peppers and onions. Add rest of ingredients.</text>
</content>
<name>Andy's Chili</name>
<script></script>
</card>
card_51963.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 oz med noodles1 -6 1/2 oz can spring water tuna1/2 cup mayonaise1 cup chopped celery1/3 cup chopped onions1/4 cup chopped green peppers1/4 cup chopped pimento1 tsp salt1 can cream of celery soup1/2 cup milk1 cup shredded sharp cheese1/2 cup almonds</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Preheat oven to 425 degrees.2) Cook noodles according to package directions. Drain.3) Mix tuna, mayonaise, celery, onions, green peppers, pimento, salt, soup, milk, cheese and almonds. Add noodles and mix. Put the mixture into a 9 X 12 pan.4) Bake for 20 minutes.</text>
</content>
<name>Tuna Casserole</name>
<script></script>
</card>
card_51525.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 thick slices of bacon1 large onion, peeled and chopped (about 1 1/2 cups)4 ripe red tomatoes, peeled, seeded and chopped (about 1 1/2 pounds beforepreparation)1/2 teaspoon hot red pepper flakes, to taste3 tablespoons chopped parsley, plus some for garnish1 teaspoon salt2 cups long-grain white rice3 cups shrimp stock (recipe below; use the heads and shells of shrimp calledfor here)1 1/2 pounds shrimp or bodies from 2 pounds heads-on shrimp, peeled</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In a Dutch oven with a tight-fitting lid, cook the bacon on top of the stoveuntil crisp. Remove bacon, set aside to drain, and pour off all the greaseexcept about 3 tablespoons, or enough to cover the bottom of the pan. Add theonion and cook over medium-low heat for 5 to 10 minutes, until transparent.Add the tomatoes, red pepper flakes and parsley and cook for another 5minutes. Add the salt, rice and stock, raise the heat for a moment or two, andbring to a simmer. Lower the heat again, cover the po t and simmer for 20minutes without raising the lid.After 20 minutes, lift the lid and fluff the rice with a big fork whiletossing in the shrimp. Cover the pot again and turn off the heat. The pilauwill be ready in 5 to 10 minutes and the shrimp will not overcook.Crumble the reserved bacon and garnish the pilau with it and some parsley.Serve with a tossed salad and corn bread. Serves four to six.Note: This dish freezes well and is delightful chilled and served as a salador picnic item. If you are to use it later as a salad, you might stir in a cupof fresh English peas, since their season coincides with shrimp's, as you tossin the shrimp.Shrimp Stock:2 pounds fresh heads-on shrimp1 large or two small carrots2 celery ribsHandful of fresh herbs, such as thyme, parsley, basil, oregano and savory1 medium unpeeled onion, quartered3 quarts waterRemove the heads and shells from the shrimp, dropping the heads and shellsinto an enameled or stainless-steel stockpot. Cover the shrimp bodies withplastic wrap and store in the refrigerator to use later.Add the rest of the ingredients to the stock pot and cook, uncovered, at a lowboil until the onions are transparent and the stock is pleasantly infused withthe shrimp flavor -- about 45 minutes. The liquid will be reduced to 2 quarts.Strain out the solids. Cool, then freeze what you don't plan to useimmediately. Makes about 2 quarts.</text>
</content>
<name>Shrimp Pilau</name>
<script></script>
</card>
card_51008.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Serves 61 1/2 cups chopped celery1/4 cup chopped parsley2 cups sliced okra1 cup chopped scallions1/2 cup chopped bell pepper1/2 cup butter1/2 cup water1 (1 pound, 4 ounces) can whole tomatoes, broken up8 ounces tomato juice24 ounces cream of mushroom soup4 ounces mushrooms, sliced2 cups cooked rice1 teaspoon black pepper1 teaspoon salt1 cup cooked shrimp1/2 teaspoon red pepper1 teaspoon gumbo file (available in spice sections)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Saute first 5 ingredients in butter and water until tender. Add tomatoes,tomato juice, soup, mushrooms, rice and shrimp. Stir and simmer until wellblended. Add spices and stir. Simmer 5 more minutes. Freezes well.Southern salads: Southerners love gelatin salads -- it satisfies the sweettooth and it adds color to otherwise dreary tables. Glenda Ehninger, FortWorth, sends the requested recipe for gelatin salad, and, bless her heart, sheis so exact that she provides two serving sizes. The first amounts in the ingredient list will make 4 to 6 servings, (the ingredients in parentheses will make 8 to 12.)</text>
</content>
<name>Shrimp Gumbo</name>
<script></script>
</card>
card_50751.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 qt. oysters3 cups crushed Ritz crackers3/4 t. cumin1/4 t. Allspice1/4 t. red pepper1/2 cup melted butterHalf & Half to coversaltMozzarella cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Butter dish ( bread pan works great!)Put 1 cup crackers in bottom of pan. Next 1 layer of oysters (1/2 qt.) Add another cup of crackers. Add remainder of oysters. Add remainder of crackers. Pour melted butter over top. Pour Half & Half to cover. Bake covered at 375 for 20 minutes. Uncover and bake 20 more minutes.At the end of 40 minutes (total time) add Mozzarella cheese and bake for an additional 5 minutes. Serve.</text>
</content>
<name>Scalloped Oysters</name>
<script></script>
</card>
card_50268.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>15 1/2 oz can Salmon2 - 10 oz pkg frozen spinach1/4 cup butter2 Tbs mince onion1/4 cup flour1/2 tsp saltdash cayenne1/2 tsp dry mustard2 cups milk1 1/2 cup shredded sharp cheddar cheese2 cup cooked rice</text>
<text>2 lbs. imitation crabmeat8 scallions, chopped8 stalks celery, diced4 hard-boiled eggs chopped1/2 cup sour cream1/2 cup mayonaise1/3 cup sweet pickle relish1 1/2 Tbs Old Bay seasoningsalt & pepper to taste</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine all ingredients and chill.</text>
</content>
<name>Crabmeat Salad</name>
<script></script>
</card>
card_18936.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb crabmeat1/3 cup bread crumbs1/8 tsp pepper2 Tbs Old Bay Seasoning or more to taste2 Tbs mayonaise1 tsp dry mustard1 beaten egg1/4 cup parsely</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix all ingredients together. Form into patty and fry.This mixture is also very good to use as stuffing for stuffed mushrooms.</text>
</content>
<name>Crab Cakes</name>
<script></script>
</card>
card_49219.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 eggs2 C. milk1 tsp. salt1 tsp. dry mustard6 slices bread Process in blender.--------------1 lb. sausage (Browned and drained)1 C. cheddar cheese (grated)1 (4 1/2 oz.) can button mushrooms, drained and sliced. (or use fresh mushrooms)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Spray large rectangle baking dish with non stick spray, add:Sausage and grated cheese and mushrooms (reserve a few mushrooms for topping)Mix:6 eggs2 C. milk1 tsp. salt1 tsp. dry mustard6 slices bread Process in blender.Pour over sausage and cheese.Cover and refrigerate overnight. or bake at once. Bake at 350° for about 45 minutes. Can partially bake and freeze ahead of time.Serves 8 to 10. </text>
</content>
<name>Sausage & Egg Casserole</name>
<script></script>
</card>
card_49008.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 pkg (171/4 oz size) of frozen puff pastry (1 sheet)1 large egg, beaten1 pkg (7/8 oz) hallandaise-sauce mix1 pkg (6 oz) canadian bacon1/4 lb fresh spinach, stems removed, washed4 large eggs, poached or fried</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1. Thaw puff pastry as package label directs. Preheat oven to 375°F. Carefully unfold pastry sheet. With sharp knife, cut out four (4 inch) hearts. Use remaining pastry scraps to make letters, such as "#1 Kid." Make sure you letters are small enough to be placed on a single heart.2. Place hearts on ungreased baking sheet. Brush beaten egg over top of each. Dip letters in beaten egg; then place on heart. Bake 15-20 minutes, or until golden brown. Remove to wire rack.3.) Make Hollandaise sauce as package directs.4) In medium skillet, heat Canadian bacon on both sides; remove, and keep warm. In same skillet, over medium heat, cook spinach, covered, until barely wilted — 3 to 5 minutes.5) To serve: With serrated knife, cut hearts in half horizontally. Place bottom halves on four plates. Divide bacon among hearts; arrange spinach over bacon; place eggs on spinach; spoon sauce over all. Cover with top of heart.Makes four servings.</text>
</content>
<name>Egss Benedict In Puff Pastry</name>
<script></script>
</card>
card_48628.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(16 calories per tablespoon)1 1/2 C. ricotta cheese1 C. low fat cottage cheese2/3 C. plain low fat yogurt</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine all ingredients in blender, process until smooth. Store in refrigerator up to 1 week. Makes 3 1/2 cups. May also be used instead of sour cream.</text>
</content>
<name>Diet Mock Cream Cheese</name>
<script></script>
</card>
card_12450.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 C. zeti, uncooked3 1/2 C. (32 oz. jar) spaghetti sauce2 C. (16 oz.) Ricotta cheese2 C. (8 oz) shredded mozzarella cheese1/4 C. chopped fresh parsley1 egg, slightly beaten1 tsp. oregano1/2 tsp. garlic powder1/4 tsp. pepper1 Tbsp. grated Parmesan cheese</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook Zeti according to pkg. directions for 10 moin.; drain. In large bowl, combine cooked zeti, 1 1/2 C. spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, reegano, garlic powder and pepper. In 3 qt casserole pour 1/2 C. sapghetti sauce; spread Zeti mixture evenly over sauce. Top with remaining 1 1/2 C. spaghetti sauce; sprinkle with Parmesan cheese. Bake covered at 374 degrees for 30-35 minutes or until hot and bubbly. Makes about 8 servings.</text>
</content>
<name>Baked Zeti</name>
<script></script>
</card>
card_47131.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C. graham cracker crumbs2 T. sugar3 T. reduced cal. margarine1/2 C. water4 eggs1 16 oz. low fat cottage cheese1/2 C. sugar1/2 C. instant nonfat dry milk powder1/4 C. flour1 T. lemon juice2 Tsp. vanilla1/8 tsp. salt4 C. strawberries (fresh, cleaned)1 T. cornstarch1C. orange juice</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine first 3 ingredients, press into bottom of spring form pan. Combine next 9 ingredients in blender until smooth. Pour into crust. Bake at 300 degrees for 1 hour. Turn off heat, leave in oven 1 hour. Set aside to cool. Arrange strawberries on top of pie . Combine cornstarch and orange juice in sauce pan and blend well. Cook over low heat until thickened and clear; stirring constantly. Cool. Pour glaze over strawberries; chill. (About 180 calories per serving if cut in 12 pieces; 216 if cut in 10 servings.)</text>
</content>
<name>Strawberry Cheese Cake</name>
<script></script>
</card>
card_46804.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>31/2 c. thawed Whipped Topping1 Prepared 9 inch graham craker crumb crust1/3 c. strawberry jam1 c. cold milk1/2 c. chunky peanut butter1 pkg. (4 serving size) JELL-O® Vanilla Flavor Instant Pudding and Pie Filling</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Spread 1 cup whipped topping in bottom of pie crust; freeze about 10 minutes. Carefully spoon jam over whipped topping.2) Gradually blend milk into peanut butter; add pie filling mix and beat until smooth, about 1 minute. Fold in remaining whipped topping.3) Spoon into crust. Freeze until firm, about 4 hours. Garnish, if desired.</text>
</content>
<name>Ski-High Puding Pie</name>
<script></script>
</card>
card_46556.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 oz. semisweet chocolate chips1/4 cup boiling water1 egg 1/2 cup heavy cream1/2 tsp vanilla extract (or liqueur like Kahlua, etc.)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Add chocolate chips and boiling water to blender; whir at high speed for 15 seconds. Add rest of ingredients; blend until well mixes. Pour into glasses; chill in refrigerator until firm. Serves 2-4, but it's almost too much for two because it is VERY rich. </text>
</content>
<name>Simple Chocolate Mousse</name>
<script></script>
</card>
card_46264.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>RUTH'S RED DEVILS FOOD CAKE2/3 C. shortening2 C. sugar Cream together, add:2 eggs 1 C. sour milk1 tsp vanilla mix together Mix the following ingredients together and add to the above. </text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix until well blended2 1/2 C. flour1 tsp salt2 tsp soda4 level Tbsp cocoa2/3 C. boiling water (add last) Pour into greased and floured pans and bake 350 degrees</text>
</content>
<name>Ruth's Red Devil's Food Cake</name>
<script></script>
</card>
card_46064.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(All measurements are approximate)2 1/4 C. Bisquick1 C. Brown sugar1/2 margarine or criscoMix together-will be crumbly. Set 1/2 of mixture aside. To the other 1/2 of the mixture add:1 C. sour milk1 egg3/4 tsp. cinnamon1/4 tsp nutmeg1/4 tsp. cloves.1/4 tsp. allspice1/3 C. kamora</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Stir just until mixed. Pour into greased 13x9x2 pan. Take other 1/2 of mixture and add 1/2 tsp cinnamon1/4 to 1/2 C. brown sugar. Sprinkle on top. Bake 30 minutes in 350 degree oven. Serve warm or cold.</text>
</content>
<name>Roy's Coffee Cake</name>
<script></script>
</card>
card_45585.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 tblsp unflavored gelatin4 tblsp cold water1 large tangerine (juice and grated zest)2 pints raspberries (or 20 oz frozen)2 egg yolks4 tblsp tangerine liqueur (If you can't find this, Grand Marnier or Cointreau will do, but use only 2 tsp of them.)1/2 cup granulated sugar2 cups whipping cream</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Dissolve gelatin in water. It will form a rubbery chunk. Add juice, zest and berries (save a few berries for garnish) and heat gently. It should boil, but just barely. Stir the whole time. Cook until the rubbery gelatin chunk is dissolved. This will mangle most of the berries; that's ok. This stuff should be a chunky goop at this point. Let it cool. Beat egg yolks and sugar together. They should be a pale yellow. Add liqueur and mix thoroughly. Heat over a double boiler until it thickens slightly (stirring constantly.) It shouldn't take very long; the color will change slightly. If it's hot all the way through, that's good enough. Let it cool. Mix egg yolk goop and berry goop thoroughly. Whip cream to soft peaks and fold into the mixture. Chill and serve. I like to put it into individual dessert glasses before chilling. Add some berries or other fruit as a garnish. </text>
</content>
<name>Raspberry - Tangerine Mousse</name>
<script></script>
</card>
card_45393.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs1 c. sugar2/3 c pumpkin1 tsp lemon juice3/4 c. flour1 tsp baking powder2 tsp. cinnamon1/2 tsp salt1/2 c chopped nutsFilling3 oz cream cheese1/2 box powdered sugar1/2 stick oleo1 tsp vanilla3/4 c. pecans</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>beat eggs on high speed for 5 minutes. Add sugar, pumpkin, and lemon juice. Sift together flour, salt, powder, and cinn. Mix ingredients together. Spread in a greased and floured jelly roll pan. Bake for 15 minutes at 350. Roll up in a towel until it cools.Mix filling, unroll, spread, and reroll pumpkin roll. Chill for several hours or overnight. Freezes well</text>
</content>
<name>Pumpkin Roll</name>
<script></script>
</card>
card_45121.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 lb. butter1/2 cup shortening3 cup sugar1 cup milk6 eggs2 tsp vanilla1 tsp lemon flavor1 tsp baking powder1/2 tsp salt3 cup flour</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cream butter and shortening then add sugar. Cream together. Add eggs one at a time. Mix flavoring with milk. Shift baking powder and salt in with flour, at least one time. Add milk and flour alternately with other ingredients.Bake at 325 degrees for 1 1/2 hours.</text>
</content>
<name>Pound Cake</name>
<script></script>
</card>
card_44343.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can pineapple chunks, drained (Edna Gunter)3 T. juice1/2 to 1/3 C. sugar3 T. flour1 C. grated sharp cheese14 Ritz crackers1/4 C. melted margarine</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix sugar, flour and juice. Make a paste. Mix cheese and pineapple. Then mix all ingredients together, pour in greased 1 qt. casserole dish. Crumble 14 Ritz crackers on top. Pour melted margarine over top of this. Bake at 350 degrees for 20-25 minutes.</text>
</content>
<name>Pineapple Cheese Casserole</name>
<script></script>
</card>
card_44102.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1&1/2 c (3 sticks) butter or margarine, melted3 c sugar1 T vanilla extract5 eggs2 c all-purpose flour1 c HERSHEY'S® Cocoa1 t baking powder1 t salt24 small (1&1/2 inch) YORK® Peppermint Patties, unwrapped</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>• Heat oven to 350°F. (if using a glass pan, 325°F.) • Grease 13 X 9 X 2 inch baking pan.• In large bowl with spoon or wire whisk, stir together butter, sugar and vanilla. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well.• Reserve 2 cups batter; set aside.• Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about 1/2 inch apart. Spread reserved 2 cups of batter over patties.• Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan.• Cool completely in pan or wire rack; cut into squares. Makes about 36 brownies.</text>
</content>
<name>Peppermint Pattie Brownie Recipe</name>
<script></script>
</card>
card_43953.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>serves 83 eggs slightly beaten1 tsp vanilla1 c Karo light or Dark1 1/2 cusp pecans1 c sugar1 unbakes pastry shell2 tbsp margarine</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In large bowl stir together first 5 ingredients until well blended. Stir in pecans. Pour into pastry shell and bake at 350° for 50-55 min or until knife comes out clean. Let Cool.</text>
</content>
<name>Pecan Pie (E. Peacock's)</name>
<script></script>
</card>
card_43587.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 squares BAKER'S unsweetened Chocolate3/4 cup (1&1/2 sticks) margarine or butter2 cups sugar3 eggsteaspoon vanilla1 cup all-purpose flour1& 1/2 cups chopped DIAMOND Walnuts</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>HEAT oven to 350°F.MICROWAVE chocolate andmargarine in large microwavable bowlon HIGH 2 minutes or until margarineis melted. Stir until chocolate iscompletely melted.STIR sugar into melted chocolatemixture, Mix in eggs and vanilla untilwell blended. Stir in flour and walnuts.Spread in greased 13x9-inch pan.BAKE for 30 to 35 minutes or untiltoothpick inserted into center comes outwith fudg,v crumbs. Do not overbake.Cool in pan; cut into squares.Makes about 24 browniesTips• For cake-like brownies, stir in l/2 cupmilk with eggs and vanilla. Increaseflour to 1&1/2 cups.• When using a glass baking dish, reduce oven temperature to 325°</text>
</content>
<name>One Bowl Brownies</name>
<script></script>
</card>
card_43155.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 eggs3/4 cup sugar3/4 cup maple syrup2 Tbs flour1/4 cup melted butter3/4 cup quick oats1/3 cup coconut2 Tbs water1/4 cup chopped nuts9 " unbaked pie shell</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Beat eggs until foamy. Gradually add sugar. Add maple syrup, flour, butter, quick oats, coconut and water. Pour into unbaked pie shell. Sprinkle with nuts on top. Bake at 350° for 45 minutes.</text>
</content>
<name>Oatmeal Pie</name>
<script></script>
</card>
card_42805.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cake1 1/2 C. brown sugar, packed1 C. oats , dry1 C. flour3 eggs3/4 C. margarine, softened\1 1/2 tsp. cinnamon1 tsp. vanilla1/2 tsp. salt1/2 tsp baking soda1 1/2 c. finely chopped, peeled apples1/2 C. chopped nutsFrosting2 C. powdered sugar1/4 C. margarine5 tsp. milk1/2 tsp. vanilla1/4 tsp cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In large mixer bowl combine all cake ingredients except apples and nuts.; beat 3 minutes at medium speed. Stir in apples and nuts. Pour into greased and floured 13x9x2 inch baking pan. Bake in a 350 degree oven for 35 minutes; cool completely. In small bowl combine all ingredients for frosting; mix until smooth and creamy. Spread over cooled cake. Makes 15 servings.</text>
</content>
<name>Oatmeal Caramel Apple Cake</name>
<script></script>
</card>
card_42725.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 egg whites, stiffly beaten1/2 tsp. baking powder3/4 C. chopped pecans1 C. sugar20 Ritz crackers (crushed)1 tsp vanilla</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix together; pour into buttered pie plate & bake 30 minutes at 325 degrees. Cool; cover with whipped cream (or whipped topping). Let set in refrigerator 24 hours.</text>
</content>
<name>Mystery Pie</name>
<script></script>
</card>
card_42093.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>In a heavy saucepan combine boiling water and instant coffee. Add the 1/4 cup sugar; cook and stir over medium heat till sugar is dissolved. Add chocolate; stir till melted. Remove from heat.Gradually stir hot mixture into beaten egg yolks; return all to saucepan. Cook and stir over medium heat till thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Cool slightly, stirring occasionally.In a small mixer bowl beat egg whites and cream of tartar till soft peaks form. Gradually add the 2 tablespoons sugar; beat till stiff peaks form. Fold egg whites into chocolate mixture.In a large mixer bowl beat 1/2 cup whipping cream till soft peaks form. Fold cream into chocolate mixture. Spoon into 3 or 4 individual dessert dishes or a serving bowl. Cover and chill in refrigerator about 3 hours. If desired, garnish each serving with additional unsweetened whipped cream and chocolate curls.</text>
</content>
<name>Mocha Mousse 2</name>
<script></script>
</card>
card_41898.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(Makes about 4 cups)9 oz. (250 g.) very high quality milk chocolate.4-5 tsp (110 mL) powdered instant coffee (not freeze dried), dissolved in 1/4 cup plus 1 tblsp water (71 mL).1 1/2 cup (340 mL) heavy cream</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1.) Place chocolate and coffee in a medium-size heatproof bowl. Bring 1 in. (2.54 cm) of water to simmer in a wide skillet. Turn off the heat and wait 30 seconds. Set bowl of chocolate in pan of water. Stir chocolate mixture until melted and smooth. Or, melt in a microwave on LOW (30%) for about 2.5 minutes. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 85 F (~30 C). 2.) Whip cream until soft peaks form---not too stiff. Fold carefully into choc. mixture. The mousse should seem very soft. Scrape immediately into mold, glasses, or onto dessert that it will enhance. The mousse sets quickly and should not be manipulated too much. Cover and refrigerate for up to 2 days or freeze for up to 2 months. * A Note About Coffee: ----------------------This is from the Cocolat book. I trust Alice, you should too. "Normally, to use it properly as a flavoring, we require maximum taste with minimum liquid. Rather than use coffee extract or flavoring from a bottle, I use one of the premium brands of instant coffee or espresso powder (but NOT freeze dried crystals). Two brands that I like are Medaglio d'Oro and Cafe Salvador."If (like me) you are too much of a coffee snob to ever dream of actually drinking instant coffee, you are probably thinking of using strong brewed coffee or real espresso. I recommend against this. [It] will deliver too much liquid and not enough flavor. So, relax this time and open the jar."</text>
</content>
<name>Mocha Mousse</name>
<script></script>
</card>
card_41722.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cake1 1/2 C. salad dressing1 1/2 C. sugar1 1/2 tsp vanilla3 C. flour3/4 C. cocoa1 1/2 tsp baking soda1/8 tsp salt1 C. waterFrosting1 8 oz. pk cream cheese, softened1 tsp vanilladash of salt5 C. sifted powdered sugar1/2 C. cocoa2 T. milk</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>CakeCombine salad dressing, sugar and vanilla. Add combined dry ingredients alternately with water, mixing well after each addition. Pour into two wax paper-lined 8 or 9 inch layer pans. Bake at 350 degrees 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool. Fill and frost.Creamy Cocoa FrostingCombine cream cheese, vanilla and salt, mixing until well blended. Add sugar and cocoa to combination alternately with milk, beating until light and fluffy.</text>
</content>
<name>Miracle Whip Chocolate Cake</name>
<script></script>
</card>
card_41450.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 1 servings6 lg Sprigs of mint6 T Sugar1 1/4 c WaterJuice of one large lemon1 Egg white4 Sprigs mint to decorate</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Wash the mint and shake it dry. Heat the sugar and water together until the sugar is melted. Add the mint and leave it to steep in the sugar syrup off the heat for about twenty minutes to half an hour. Taste it to see if the mint taste has developed enough. If it's not strong enough you can reheat the mixture to the boil again and then let it stand for another ten minutes.When it tastes about right to you, strain the liquid into a rigid container and add the lemon juice. Leave to cool, then freeze until it's semi-frozen (about 45 minutes to an hour). Beat the egg white until it's stiff enough to stand up in peaks (an electric whisk is good for this) and fold it gently into the semi-frozen mixture. Return to the freezer for about an hour. By this time it should have formed a fairly firm mush. Spoon it into glasses and decorate with the mint sprigs. You can vary this recipe by using grapefruit juice instead of lemon and using a bit less water and a bit less mint.From: Anne Knee</text>
</content>
<name>Mint Sorbet</name>
<script></script>
</card>
card_41014.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pk (3 oz) JELL-0 gelatin, any flavor2/3 C. boiling water\2 C. ice cubes3 1/2 C. Cool Whip topping, thawedFresh, frozen or canned fruit1 Keebler Graham Cracker crust</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Dissolve gelatin completely in boiling water., stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire ship, blend in whipped topping; them whip until smooth. Fold in fruit and chill until mixture will mound. Spoon into pie crust. Chill 2 hours. Garnish with additional fruit if desired.</text>
</content>
<name>Light N Fruity Pie</name>
<script></script>
</card>
card_40524.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Serves 63 t flour3 t corn starch1 c sugar2 c boiling water3 egg yokesJuice and rind of one lemon1/4 tsp salt</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Grate Lemon rind and the juice of the lemon. Use a double boiler, put sugar, flour & corn starch, Lemon juice and rind. Put egg yoks into that then gradually add the hot water, slowly put over hot water and stir until it gets thick as you want. Cook crust first. I cook my crust on back of my pan then turn it over and put pie filling and then Meringue.This is a little unclear - but that's how it was given to me. ???</text>
</content>
<name>Lemon Pie</name>
<script></script>
</card>
card_40436.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup flour1 stick butter - softened1 cup crushed nuts8 oz cream cheese2 cup cool whip1 cup confectionary sugar2 pkgs instant lemon pie filling (small box)3 cups milk</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>•First Layer:Mix flour and margarine together. Add half cup of nuts. Spread in bottom of 9 X 12 pan. Bake at 350° for 10 - 15 minutes, until crust is golden brown.•Second Layer:Mix together cream cheese, a cup of cool whip and sugar. Spread on top of cooled crust.•Third Layer:Mix together pie filling and mix. Chill for 15 minutes. Spread on top of second layer.•Forth Layer:Top third layer with cool whip and crushed nuts.</text>
</content>
<name>Lemon Delight</name>
<script></script>
</card>
card_39870.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 "deep dish" pie shell1 C. sugar1/4 C. flour1/4 C. margarine, melted1/8 tsp salt2 eggs, separatedjuice of 2 lemons, about 1/3 C.2 tsp lemon peel2/3 C. evaporated milk (small can)1/3 C. water</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Preheat oven 350 degrees. In bowl, combine sugar, flour, salt , margarine and egg yolk. Mix well. Beat in lemon juice and peel. Gradually add milk beating constantly. Beat egg whites until stiff peaks form but not dry. Fold into the milk mixture. Pour into pie crust. Bake on a preheated cookie sheet until toothpick inserted in center comes out dry, about 40 minutes. Cool, refrigerate several hours before serving. If desired serve with Cool whip topping.</text>
</content>
<name>Lemon Cake Pudding Pie</name>
<script></script>
</card>
card_39545.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pkg (4 serving size) Jell-O Lemon or Vanilla Flavor Instant Pudding and Pie Filling1 1/2 c. sour cream3tbs. rum2 tbs. sugar2 tbs. milk1 tsp. grated lime rind1 can (8 oz) crushed pineapple in juice, drained1 baked 9 inch pie shell or graham cracker crumb crust, cooled.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Combine pie filling mix, sour cream, rum, sugar, milk, and rind in medium bowl.2) Beat with wire whisk until blended and smooth, about 1 minute.3) Fold in pineapple; spoon into pie shell. Chill 3 hours. Garnish, if desired.</text>
</content>
<name>Jello Pudding Parade Pie</name>
<script></script>
</card>
card_39423.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 c. caramel or butterscotch flavored dessert topping1 baked 8 or 9 inch pie shell, cooled.1 3/4 cold milk1 pkg. (4 serving size) JELL-O® Chocolate Flavor Instant Pudding and Pie Filling1 3/4 c. thawed Whipped Topping</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Bring caramel topping to a boil in small saucepan, stirring constantly; pour into pie shell.2) In small bowl, blend milk and pudding mix at lowest speed of electric mixer, 1 minute.3) Pour at once into pie shell; chill 3 hours. Garnish as desired.</text>
</content>
<name>JELLO Mucho Pudding Pie</name>
<script></script>
</card>
card_38952.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pt. chocolate chip or strawberry ice cream softened3 1/2 C. Cool Whip topping, thawed1 graham cracker crust</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Place ice cream in bowl and stir until smooth. Fold in whipped topping, blending well. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze until firm. (about 4 hours). Garnish with chocolate curls, if desired. Store leftover pie in freezer.</text>
</content>
<name>Ice Cream Pie</name>
<script></script>
</card>
card_38670.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pk (4 oz.) Bakers German Sweet Chocolate1/3 C. milk2 T. sugar (optional)1 pk (3 oz) cream cheese, softened3 1/2 C. Cool Whip Topping, thawed1 Keebler graham cracker crust</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Heat chocolate in 2 T. of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Spoon into crust. Freeze until firm. (about 4 hours). Garnish with chocolate curls if desired. Let stand at room temperature to soften before serving. Store any leftover pie in freezer.</text>
</content>
<name>German Sweet Chocolate Pie</name>
<script></script>
</card>
card_38654.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. mashed fruit (fresh or canned)2 containers (8 oz each) fruit flavored yogurt3 1/2 C. Cool Whip Topping thawed1 Keebler Graham Cracker crust</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine fruit and yogurt; then fold in whipped topping. Blend well. Spoon into crust. Freeze until firm (about 4 hours). Remove from freezer 30 minutes before cutting and keep chilled in refrigerator. Garnish with additional whipped topping and fruit , if desired. Store leftover pie in freezer.</text>
</content>
<name>Fruit N Yogurt Pie</name>
<script></script>
</card>
card_38148.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 can eagle brand milk1 tsp. grated lemon rind1/2 C. lemon juice3 1/2 C. Wool Whip topping, thawed1 graham cracker crust</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine milk, lemon rind and juice in large bowl. Fold in whipped topping, blending well. Spoon into crust and chill 2 to 3 hours. Garnish with additional whipped topping and lemon slices, if desired. </text>
</content>
<name>Easy Lemon Pie</name>
<script></script>
</card>
card_38143.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 Large Pack of oreos2 sm packages of vanilla pudding (instant)2-8oz packages of cream cheese12 oz cool whip3/4 cup of sugar2&3/4 c. of milk1 tsp of vanilla1/2 stick of butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mis sugar, cream cheese, butter, & vanilla until smooth. Add pudding packs & milk to cream cheese mix. Fold in cool whipBlend cookies in the blender.Layer cookies and white mix.Best if you make it a day in advance and refrigerate.</text>
</content>
<name>Dirt</name>
<script></script>
</card>
card_37806.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 8 oz can unsweetened pineapple chunks, undrained2 1/3 C. mock cream cheese1 12 oz. frozen whipped topping1 tsp. lemon juice1 11 oz. can mandarin oranges, drained1 C. frozen unsweetened cherries, thawed & drained1 C. seedless green grapes, halved1/4 C. chopped pecans</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Drain pineapple, reserving juice. Combine reserved juice, mock cream cheese, whipped topping and lemon juice; blend. Fold fruit into cream cheese mixture, pour into 13 X 9 X 2 baking pan and freeze. Let stand at room temperature 10 - 15 minutes before slicing. Serves 15 with 148 calories per serving.</text>
</content>
<name>Diet Frozen Fruit Cream</name>
<script></script>
</card>
card_37473.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 C. sugar3 T. corn starch1/2 C. unsweetened white grape juice1 1/2 C. mashed fresh peaches</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine and bring to boil and simmer for about 5 minutes. Cool. Place 3 C. sliced peaches in crust; spoon cooled peach mixture over sliced peaches; chill thoroughly. Makes 8 servings with 195 calories each.</text>
</content>
<name>Diet Fresh Peach Pie</name>
<script></script>
</card>
card_37229.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Decorative Cake IcingIn large bowl, beat egg whites and cream of tartar until frothy. Add sugar and continue to beat 5 - 7 minutes until smooth and thick. Refrigerate.</text>
</content>
<name>Decorative Cake Icing</name>
<script></script>
</card>
card_36757.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 C. whole wheat flour1/2 C. uncooked oat meat1 T. sugar1 tsp cinnamon1/2 C. reduced calorie margarine2 T. water</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Vegetable cooking sprayCombine flour, oats, sugar and cinnamon in bowl. Combine margarine & water; sprinkle over dry ingredients. Mix with a fork until mixture forms a ball. Coat a 9 inch pie plate with cooking spray; press mixture evenly and firmly into pie plate with lightly floured hands. Bake at 450 degrees for 12 to 15 minutes; cool and fill.</text>
</content>
<name>Crunchy Whole Weat Pastry Shell</name>
<script></script>
</card>
card_36475.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb of cranberries2 oranges3 apples2 sm boxes of cherry jello 1/2 cup walnuts1 1/2 cup sugar3 cups water</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Peel apples, oranges and one peel from one of the oranges. Grind up apples, oranges and cranberries into a bowl.Add 1 1/2 cup of sugar to above mixture. Mix wll and until sugar is dissolved.Prepare jello with 2 hot and 1 cold cup of water. Add to mixture.Add 1/2 cup of chopped walnuts to mixture. Mix well.Pour into large glass bowl. Chill until firm.Goes great with turkey!</text>
</content>
<name>Cranberry Salad</name>
<script></script>
</card>
card_36257.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>5 1/2 to 6 1/2 cups unsifted flour1/2 cup sugar1/2 teasp. salt2 packages active dry yeast1/2 cup (1 stick) softened marg.1 1/2 cups very hot tap water2 eggs at room temp.Middle:3/4 cup chopped pecans1/3 cup brown sugar (packed)1 teaspoon maple flavoringmelted margarine, oil, confectioners sugar frst.Continued...</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In a large bowl thoroughly mix 2 cups flour, sugar, salt and undisolved yeast. Add soft margarineGradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, sraping bowl occasionally. Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, (about 8 to 10 minutes). Cover with a plastic wrap, then a towel; let rest 20 minutes.Combine pecans, brown sugar, and maple flavoring.Continued...Continued...Punch dough down; divide in half. On lightly floured board, roll 1/2 the dough into a 16 x 8 inch rectangle. Brush with melted margarine. Sprinkle 1/2 the brown sugar mixture over dough. Roll up from long side to form a 16 inch roll. Pinch seam to seal. Place edge down in circle on greased baking sheet. Seal ends together firmly. Cut 2/3 into ring with scissors at 1 inch intervals. Turn each section on its side. Repeat with other half. Brush rings with oil and cover loosely with plastic wrap. Refrigerate 2 to 24 hours.When ready to bake, let stand 10 minutes at room temp. Uncover rings.Bake in moderate oven (375) about 20 to 25 minutes. Cool on wire rack, frost if desired.</text>
</content>
<name>Coolrise Maple Ring</name>
<script></script>
</card>
card_35959.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/3 cup sugar1 envelope unflavored gelatin1 1/2 tsp cornstarch2 tsp finely shredded orange peel or tangerine peel1 cup orange juice or tangerine juice4 beaten eggs2 tblsp orange liqueur6 egg whites3 tblsp sugar1 1/2 cups whipping cream</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In a large saucepan combine the 1/3 cup sugar, gelatin and cornstarch.Stir in orange peel, orange juice and egg yolks. Cook and stir over low heat until gelatin is dissolved and mixture is slightly thickened. Remove from heat.Stir in orange liqueur. Chil to consistency of corn syrup, stirring frequently. Remove from the refrigerator.Immediately beat egg whites till soft peaks form. Gradually add the 3tablespoons of sugar, beating till still peaks form.When gelatin mixture is partially set, fold in egg whites.In a large mixer bowl, beat whipping cream till soft peaks form. Fold intogelatin mixture.Chill till the mixture mounds when spooned. Turn into a 2 quart souffle dish. Cover and chill about 6 hours or till firm.</text>
</content>
<name>Citris Mousse</name>
<script></script>
</card>
card_35694.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3/4 C. SUGAR2 TBSP. SHORTENING 1/2 C. MILK1 tsp. VANILLA 1 C. FLOUR 2 tsp. BAKING POWDER1/2 tsp. SALT-------1/2 C. SUGAR1/2 C. BROWN SUGAR1/4 C. COCOA3/4 C. CHOPPED NUTS </text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>MIX TOP INGREDIENTS AND POUR INTO 9 INCH PAN AND COVER WITHBOTTOM INGREDIENTSPOUR 1 CUP BOILING WATER OVER THE ABOVE. BAKE 30 - 35 MINUTES AT 350°.</text>
</content>
<name>Chocolate Upside Down Cake</name>
<script></script>
</card>
card_35579.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pkt chocolate chips 3 tblsp water1 tblsp rum or brandy 5 eggs</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Melt chocolate chips in water over over a low heat. When melted, remove from heat and stir in rum. Separate eggs and beat chocolate mixture into yolks. Beat whites separately and fold in. Pour into 4oz custard cups or pots and chill in refrigerator for at least 4 hours before serving. Keeps for a week. </text>
</content>
<name>Chocolate Rum Mousse</name>
<script></script>
</card>
card_35254.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 squares of baker's semi-swet chocolate1/4 c water1 tub (8oz) light pasteurizd cream cheese product1/2 c low calorie raspberry fruit spread3&1/4 c (8oz) Coolwhip Lite (thawed)2 T water36 fresh rasberries2 chocolate wafer cookies crushed</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Microwave chocolate with 1/4 c water a high for 1.5 minutes. (or you can heat on a range top on low, stir constantly until almost melted)2) Remove and stire until completely melted. (Mixture will be think.)3) Beat chocolate, cream cheese product and 1/4 c fruit spread. (Save the other 1/4 c of fruit spread for later.)4) Immediately stir in 2&1/2 c whipped topping until smooth. (Save the rest of the Coolwhip for later for later.)5) Spread in an 8 - 9 inch pie plate or springform pan.6) Freeze 3 - 4 hours7) Remove from freezer and let stand 15 minutes.8) Meanwhile, briefly heat and stir remaining fruit spread and 2 T water until well blended.9) Put a little of this sauce on the each serving plate, cut the slices and put then on the pates10) Top each piece with a spoon of coolwhip, crushed cookie wafers, and a few fresh rasberries.NOTE: Store the leftover cheescake in the freezer. This recipe makes 12 servings. Each serving only has about 140 calories and 8 grams of fat, so enjoy yourself!</text>
</content>
<name>Chocolate Raspberry Cheesecake</name>
<script></script>
</card>
card_35013.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Serves 61 c sugar6 t flour3 egg yolks2 c boiling water3 T. Cocoa1/4 tsp. salt2 T. butter or marg</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cook in double boiler until think as necessary, pour into cooked pie shell and add Meringue.I put 4 T. sugar as beating the whites. slowly add sugar. Put in oven and brown to golden brown. Cool before eating or cutting.This is a little unclear, but that is how it was given to me. ???</text>
</content>
<name>Chocolate Pie</name>
<script></script>
</card>
card_34813.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 qt. weight watchers ice cream(or any fat free ice cream)1 carton light cool whip1/4 C. Crunchy peanut butter1 sm. package sugar free instant chocolate pudding mix(I have used it dry or mixed with low fat milk)1/4 C. grape nutsOptional: add 1 cup chopped fresh strawberries</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix all ingredients together and press into muffin tins or shallow baking sheet that has been lined with plastic wrap. Freeze for a few hours. Remove from freezer a few minutes before ready to serve.</text>
</content>
<name>Chocolate Delight (low Fat)</name>
<script></script>
</card>
card_34346.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 3 oz. pk cream cheese, softened3/4 C. softened margarine1 tsp vanilla6 1/2 C. sifted powdered sugar1/3 C. milk, room temperature4 1 oz squares unsweetened chocolate, melted, cooled3 eggs2 1/2 C. flour1 tsp baking powder1 tsp soda1 tsp salt1 1/4 C. milk</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cream cheese, 1/2 C. margarine and vanilla. Alternately beat in sugar and 1/3 C. milk. Blend in chocolate. Cover and refrigerate 2 cups mixture for frosting. Cream remaining chocolate mixture and 1/4 C. margarine. Add eggs; beat well. stir together dry ingredients. Beat into creamed mixture alternately with 1 1/4 C. milk. Turn into 2 greased and floured 9x1 1/2 inch round baking pans. Bake at 350° for 30 minutes. Cool 10 minutes, remove layers from pans. Cool on racks. Remove frosting from refrigerator 15 minutes before using. Frost cake. </text>
</content>
<name>Chocolate Cream Cheese Cake</name>
<script></script>
</card>
card_34276.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 c milk2 eggs, slightly beaten2 cups buttermilk pancake and biscuit mix1/4 teaspoon ground cinnamon1/4 c semi-sweet chocolate mini-chips</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In bowl mix together milk, eggs, pancake mix, and cinnamon with whisk. Mix until large lumps disappear. The batter will be pretty thick. Stir in your chocolate chips. Then lightly coat a non-stick pancake mold with vegetable oil spray and place on a lightly greased griddle. Heat with low to medium heat. Pour about 1/4 c batter into the mold. Spread evenly to fill the entire mold. Cook until bubbles begin to appear. Then turn to cook the other side until lightly browned. Occasionally wipe and spray mold between pancakes. Serve with butter and syrup or powdered sugar.</text>
</content>
<name>Chocolate Chip Griddle Cakes</name>
<script></script>
</card>
card_33372.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 Eggs or equivalent egg Substitute1/4 c Dark honey (or 3x this if you want it sweet)1 1/2 c Nonfat plain yogurt (approx)x Micro dash of salt8 sl Cracked wheat bread1 c Dried pitted cherries1/2 c Organic red flame raisins Spice (optional)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Boil some water, pour over cherries and raisins to soak, set aside.Beat the eggs and honey with a fork until well blended. Stir in yogurt and salt. Break up about 8 slices of cracked wheat bread, or crumble it up, and stir in. Add in plumped up cherries and raisins, drain the water off first. Pour into a greased 5" x 7" pan, or a large pie tin. Bake 400 F until the aroma of bread pudding hits your nose, about 40 minutes.Serve with a little cinnamon sprinkled on top.Notes: This is just right in terms of sweetness for me. In order to try to placate the sugar gods, I tried it out with caramel sauce, and it ruined it for me. Nothing like the taste of burnt sugar to dull one's taste buds. Nonetheless, the caramel sauce recipe follows. Optionally mix some spices in with the eggs before baking, such as 1/4 - 1/2 t of cinnamon, mace, allspice, or cardomon powder.From: Lu Bozinovich</text>
</content>
<name>Cherry Bread Pudding</name>
<script></script>
</card>
card_33259.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CARROT CAKE1 1/2 C. salad dressing (like Miracle Whip)2 eggs1 tsp vanilla2 C. flour1 3/4 C. sugar2 tsp baking soda1 tsp baking powder1/2 tsp salt3 C. shredded carrots1 C. chopped nutsNUTTY CREAM CHEESE FROSTING1 8 oz. pk cream cheese, 1/2 C. margarine1 tsp vanilla4 C. powdered sugar1 C. finely chopped nutsCombine cream cheese, margarine and vanilla, mixing until well blended. Gradually add sugar, beating until light and fluffy. Stir in nuts.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cake: Combine salad dressing, eggs and vanilla. Add combined dry ingredients; mix well. Stir in carrots and nuts. Pour into two greased, wax paper-lined 9 inch layer pans. Bake at 350 degrees for 50 to 55 minutes or until cake pulls away from side of pan and springs back when touched lightlyy in center. Cool 10 minutes; remove from pans. Cool. Fill and top with frosting. Do not ice sides of cake.Frosting:Combine cream cheese, margarine and vanilla, mixing until well blended. Gradually add sugar, beating until light and fluffy. Stir in nuts.</text>
</content>
<name>Carrott Cake With Frosting</name>
<script></script>
</card>
card_32939.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Strawberry Cheese cake1 C. graham cracker crumbs2 T. sugar3 T. reduced cal. margarine1/2 C. water4 eggs1 16 oz. low fat cottage cheese1/2 C. sugar1/2 C. instant nonfat dry milk powder1/4 C. flour1 T. lemon juice2 Tsp. vanilla1/8 tsp. salt4 C. strawberries (fresh, cleaned)1 T. cornstarch1C. orange juice</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine first 3 ingredients, press into bottom of spring form pan. Combine next 9 ingredients in blender until smooth. Pour into crust. Bake at 300 degrees for 1 hour. Turn off heat, leave in oven 1 hour. Set aside to cool. Arrange strawberries on top of pie . Combine cornstarch and orange juice in sauce pan and blend well. Cook over low heat until thickened and clear; stirring constantly. Cool. Pour glaze over strawberries; chill. (About 180 calories per serving if cut in 12 pieces; 216 if cut in 10 servings.)</text>
</content>
<name>Cake Cheese, Diet</name>
<script></script>
</card>
card_32693.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Measure crisco into a bowl. Add a little sugar at a time. Mix well with your hands. Add liquids. Ready to spread on a cake or make roses, grapes or other decorations on a cake.Stores very well!</text>
</content>
<name>Butter Cream Icing</name>
<script></script>
</card>
card_32381.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 2 C. Graham cracker crumbs 5 - 6 T. melted margarine-2 C. powdered sugar1/2 C. margarine 1 tsp vanilla2 eggs-3 sliced bananas1 C crushed pineapple1/2 C of strawberries1/4 C maraschino cherries Cool Whip</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Press Graham Cracker crumbs and melted margarine into a 9X13 inch pan.2) Brown lightly in oven (about 8 - 10 minutes at 350°).3) Mix together powdered sugar, margarine, vanilla, & eggs.4) Pour mixture over baked crumb crust.5) Top with fruit and then Cool Whip6) Chill and serve. Store leftovers in refrigerator</text>
</content>
<name>Banana Split Cake</name>
<script></script>
</card>
card_31997.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 1 C. sugar1/2 C. shortening1 C. Apple sauce1 pinch salt2 C. flour1 tsp soda1 tsp cinnamon1/2 tsp cloves 1 C. raisins1 C. currents1/2 C. nuts</text>
</content>
<name>Apple Sauce Cake</name>
<script></script>
</card>
card_31608.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 box yellow cake mix1 stick margarine1 tsp cinnamon\1 egg1/2 C. sugar1 C. coconut (optional)1 large can apple pie filling1 C. sour cream</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Melt margarine and combine with cake mix and coconut. Press lightly into a greased and floured 11x15 pan. Bake at 350° for 5 minutes. Remove pan from oven and spread apple pie filling over top. Mix sugar with cinnamon and sprinkle over top. Beat the egg well and combine with the sour cream; drizzle over the top of cake. Bake at 350° for 20 minutes. DO NOT OVER BAKE! Serves 24. * Box cake base</text>
</content>
<name>Apple Pie Cake</name>
<script></script>
</card>
card_31421.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>11/2 c all-purpose flour1 T sugar2 t baking powder1/2 t salt--3 c peeled, finely chopped apples2/3 c milk2 eggs, beaten1 T vegetable oilVegetable oilPowdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Combine first 4 ingredients in a large bowl, stirring well.2) Add apples, milk, eggs, and 1 tablespoon of oil; stir mixture just until moist.3) Carefully drop batter by rounded tablespoonful into deep, hot oil (370°); cook only a few at a time, turning once. Fry 2 to 3 minutes or until fritters are golden brown.4) Drain well on paper towels. Sift powdered sugar over fritters.Makes about 3 dozen.</text>
</content>
<name>Apple Fritters</name>
<script></script>
</card>
card_30879.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 dry Honey Spice Cake Mix2 cans apple pie1 T lemon juice1 c water</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Sprinkle 1/2 dry Honey Spice Cake Mix into oblong pan. Pour in 2 cans apple pie filling. Then rest of mix. Add 1 T lemon juice mixed w/ 1 C water.350° 50-60 minutes</text>
</content>
<name>Apple Crumble</name>
<script></script>
</card>
card_11506.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CAKE2 C. flour1 &1/2 C. sugar1/4 tsp. Salt2 tsp soda2 eggs2 C. fruit cocktail, drained. (1 lb can)3/4 C. brown sugarTOPPING OR ICING1 C. sugar1 tall can evaporated milk1 cube oleo2 tsp vanilla</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cake1) Sift, flour, sugar, salt, and soda together.2) Add fruit and eggs.3) Pour into greased pan (9x13 inches) Sprinkle brown sugar.Bake 40 minutes in 350 degree oven.ToppingBring topping to rolling boil and boil for 4 minutes. Pour in over cake while cake is still hot. Note: you dont' have to use a full can of milk.by Lettie Roberts</text>
</content>
<name>Anna's Cake</name>
<script></script>
</card>
card_9447.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>CAKE:1 box yellow butter cake mix 1 can mandarin oranges with juice4 eggs1/2 c. oil1 small box instant vanilla pudding mixFROSTING:1 large box instant vanilla pudding 1 medium can crushed pineapple with juice1 small can coconut1 C. chopped pecans1 large container Cool Whip</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>...Must be refrigeratedPrepare cake by combining all ingredients and mixing well. Pour into 3 8 or 9 inch cake pans. Bake at 350° for 20-26 minutes; cool. Combine all frosting ingredients, frost cake and keep iced cake in refrigerator. Serves 16* Box cake for Base</text>
</content>
<name>Abrosia Cake</name>
<script></script>
</card>
card_29540.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup butter1 cup white sugar1 Tbs. karo syrup3 Tbs. water1 cup chopped nuts12-16 oz. chocolate chips1/2 cup nut meal</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Melt butter, gradually stir in sugar. Add syrup & water. Cook over med. heat - stirring constantly to 290 degrees. Add walnuts cook 3 minutes and keep stirring. Pour on a butter pan. Allow to cool then cover one side with half of the melted chips and sprinkle with nut meal. Allow that side to become hard then turn over and cover the other side with melted chips & nut meal.This recipe is best done in cold weather.</text>
</content>
<name>Walnut Toffee</name>
<script></script>
</card>
card_29273.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>•1• 1 C Shortning2 tsp vanilla1 C wht sugar1 C brown sugar3 eggs•2• 2 C flour (or 3 1/2 C flour without 2 C Rice Krispies)1 tsp baking powder1 tsp soda1/2 tsp salt•3• 2 C quick oats2 C Rice Krispies (optional)1 C cocunut1/2 C chopped nuts1/2 C raisins</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Blend Group 12) Sift together and add Group 23) Add and Mix Group 34) Drop by tsp onto greased sheet.5) Bake to golden brown at 3506) 10-20 minutes. Do not overcook.Makes 8 dozen.</text>
</content>
<name>Viola's Ranger Cookies</name>
<script></script>
</card>
card_28948.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 c. butter or marg.2 c. sugar2 eggs2 tsp. vanilla extract2 c. flour3/4 c. cocoa1 tsp. baking soda1/2 tsp. salt1 2/3 c. (10 oz. pack) vanilla milk chips</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Heat oven to 350 F. In large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt. Gradually blend into butter mixture. Stir in vanilla chips. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake 8-9 minutes. They will puff while baking and flatten upon cooling. 41/2 dozen of the best ever chocolate cookies!!</text>
</content>
<name>Vanilla Chip Chocolate Cookies</name>
<script></script>
</card>
card_50126.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 eggs1 1/4 c sugar1/2 c (1 stick) butter melted2 teaspoons vanilla extract1 1/3 c flour2/3 c Cocoa1 teaspoon baking powder1/2 teaspoons salt1 2/3 c (10 oz) Vanilla Milk Chips</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Heat oven to 350°.2) Grease a 13x9x2 inch baking pan.3) Beat eggs until foamy.4) Gradually beat in sugar.5) Mix in butter and vanilla extract.6) Stir together flour, cocoa, baking powder, and salt.7) Add the flour mixure to the egg mixture and blen thoroughly.8) Stire in vanilla milk chips.9) Spread butter into prepared pan.10) Bake 25 to 30 minutes or until brownies begin to pull away from the sides of pan.11) Cool completely in pan on wire rack. Then cut into bars.This makes about 32 brownies.</text>
</content>
<name>Vanilla Chip Brownies</name>
<script></script>
</card>
card_28537.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 pkg (6 oz) semi-sweet chocolate chips3 Tbs butter1 cup powdered sugar1/8 tsp peppermint extract2 to 5 drops green food coloring2 to 3 tsp milk</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In medium pastic bowl combine chocolate chips and 2 Tbs butter. Microwave at High for 45 seconds or until chips are soft. Stir until smooth. Spread in 8 x 8 baking dish. Chill for 1 hour or until hard.In medium bowl combine sugar, 1 Tbs butter, peppermint and food coloring. Beat with electric mixer, adding milk as needed, until smooth and stiff frosting consistency. Spread on chilled chocolate layer. Chill 3 to 4 hours or until firm. Cut into 1 1/2 in squares. Store in refrigerator, tightly covered, no longer than 1 week.</text>
</content>
<name>Thin Mint</name>
<script></script>
</card>
card_28332.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 c shortening1/2 c. margarine1 c powdered sugar1/2 t. salt2 c. flour1 T. water1 T. vanilla1&1/4 c. pecans (optional)powdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cream shortening and butter until light and fluffy.Add 1 c. powdered sugar and salt - mix well.Stir in flour. Stir in water, vanilla, and pecans.Shape dough into 1" balls. Place on ungreased baking sheets and flatten slightly.Bake at 325° for 12-15 minutes or until done.Dredge cookies in powdered sugar while still warm.-- from Pat Whaley</text>
</content>
<name>Swedish Heirloom Cookies</name>
<script></script>
</card>
card_28012.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 c oleo1/2 c peanutt butter1/2 c. sugar1/2 c. brown sugar1 egg1/2 t. vanilla1 1/4 c. flour3/4 c. soda1/4 t. salt1 large pkg of Reese's minature peanut butter cups.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cream oleo, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into cream mixture. Shape into 1 inch balls. Place in small muffin pans. Bake app. 8-10 min. 375°Unwrap reese's miniature peanut butter cups. Immediately after removing cookies from oven, push a Reese's in the middle of each cookie while warm. Then remove the cookies from the pans.</text>
</content>
<name>Surprise Cookies</name>
<script></script>
</card>
card_27793.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 1/4 flour1 teaspoon baking soda1 cup butter or magerine1/4 cup sugar3/4 cup firmly packed brown sugar1 tsp vanilla1 package (4 serving size) JELL-O brand vanilla flavor instant pudding and pie filling2 eggs1 package chocolate chips1 cup chopped nuts (optional)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix flour with backing soda. Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually addflour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by rounded measuring teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.* For Chocalate Chocalate Chip Cookies, use Chocolate Flavor Instant Pudding.</text>
</content>
<name>Soft Chocolate Chip Cookies</name>
<script></script>
</card>
card_27647.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 Cup Margarine or butter1 1/2 C. flour1 C sugar1 egg1/2 tsp vanilla1/4 tsp baking soda1/4 tsp cream of tartar2 T suagar1 tsp cinnamon</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix butter, sugar , egg, vanilla, soda, tartar, and half of the flour. Then slowly add the other half of the flour.Either:Chill the dough and roll it into balls after it is well chilled and firm. Roll the balls into the sugar and cinnamon.OrSpoon the cookies onto the cookie sheet and dust them with the cinnamon/sugar mixture.Bake at 375 for 10-12 minutesCool on a wire rackMakes about 34 cookies</text>
</content>
<name>Snickerdoodles</name>
<script></script>
</card>
card_27264.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Crust & Streusel:2 c Oats2 1/2 c all-purpose flour1 1/4 c sugar2 t baking powder1 c (2 sticks) margarineFilling:3 c peeled, thinly sliced apples (about 3 medium)2 T all purpose flour1 c rasberry or apricot preserves (One 12 oz jar)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Crust & Streusel1) heat ovent to 375 2) Combine oats, flour,sugar, and baking powder; mix well.3) Add margarine, mixing until moistened.4) Reserve 2 cups, set aside.5) Press remaining oat mixture onto bottom of 13 x 9 inch baking pan.6) Bake 15 minutes.Filling:1) Combine apples and flour2) Stir in preserves.3) Spread onto crust to within 1/2 inch of edge.4 Sprinkle with reserved oat mixture, pressing lightly.5) Bake 30 to 35 minutes or until light golden brown.6) Cool completely; cut into bars.Makes 2 dozen.</text>
</content>
<name>Razzle-Apple Streusel Bars</name>
<script></script>
</card>
card_27051.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 c sugar2 T cocoa1 stick oleo1/2 c milk1 t vanilla1/2 c peanut butter3 c quick oatmeal1 c coconut (optional)1 c chopped pecans (optional)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>• Boil first set of ingredients for 1 minute.• Remove from heat and mix in second set of ingredients.• Drop by spoonfuls onto wax paper.Makes 3 dozen cookies.From: Gracie Ford</text>
</content>
<name>Quick Oatmeal Cookies</name>
<script></script>
</card>
card_26694.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 1/2 cups flour1 teaspoon soda1 t. baking powder1 t. ground cinnamon1/2 t. nutmeg1/2 t. salt1/2 cup butter1 1/2 cup sugar1 cup canned pumpkin1 egg1 t. vanilla extractglaze if desired</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine flour, soda, powder,cinnamon, nutmeg, salt in a medium bowl. Cream butter and sugar in mixer. Add pumpkin, egg, and vanilla. Beat until light and creamy. Mix dry ingredients.Drop by rounded teaspoon onto greased cookie sheet. Bake at 350 degrees for 15 -20 minutes.</text>
</content>
<name>Pumpkin Cookies (libby's Soft Bat</name>
<script></script>
</card>
card_26358.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C butter (2 sticks)1/2 C sugar1 & 1/4 C brown sugar3 Large eggs1 C chunky peanut butter1 Tbsp vanilla extract3 C flour1 tsp salt2 C White Chocolate Chips</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>• Heat oven to 375°F• Beat butter, sugar, and brown sugar until creamy• Add eggs and mix at low speed. (Best to add one egg at a time.)• Add peanut butter & vanilla• Fold flour, baking soda, and salt in• Fold in Chips• Stir until well mixed• Roll 2 Tbsp of dough into a ball and place about 2 inches apart on a cookie sheet• Make criss-cross pattern on top of cookies with a wet fork• Bake cookies for 13 - 15 minutes• Store in an airtight container at room tempurature or in a freezer. Makes about 4 dozen cookies.</text>
</content>
<name>Peanute & White Chocolate Cookies</name>
<script></script>
</card>
card_25809.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 graham cracker crumbs1 box powdered sugar1/2 C chopped nuts2 sticks melted oleo1 tsp vanilla 12 oz peanut butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Peanut Butter Cupsby Betty DeesMix all ingredients/ Put small amount melted chocolate chips or CANDIQUICK chocolate in bottom of petit-four paper cups. Put small amount of peanut butter mixture on top of chocolate; add more melted chocolate over peanut butter. Will harden as it cools.</text>
</content>
<name>Peanut Butter Cups</name>
<script></script>
</card>
card_25439.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 c (2 sticks) butter3/4 c granulated sugar3/4 c firmly packed brown sugar2 eggs1 teaspoon vanilla or 2 t grated orange peel (about 1 orange)1 1/4 c all purpose flour1 t baking soda1/2 t salt (optional)1/2 t ground cinnamon3 c Oats2 c butterscoth morsels (2c = 12 oz package)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Heat oven to 375°2) Beat margarine, sugars, eggs, and vanilla until creamy.3) Gradually add combined flour, baking soda, salt, and cinnamon; mix well.4) Stir in remaining ingredients.5) Drop by level measuring tablespoonfuls onto ungreased cookie sheet.6) Bake 7 - 8 minutes for a chewy cookie or 9 - 10 minutes for a crisp cookie.7) Cool 2 minutes on cookie sheet; remove to wire rack. Then cool completely.Makes about 4 Dozen.</text>
</content>
<name>Oatmeal Scothies Cookies</name>
<script></script>
</card>
card_25243.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cups whole sugar1/2 cup milk3 T. cocoa1 t. vanilla1/4 cup butter3 cups quick oats1/4 cup peanut butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix whole sugar, cocoa, butter, milk and boil for 1 minute. Remove from heat. Add vanilla, oats, peanut butter. Stir well.Drop spoonfuls on to wax paper. Ready when hardened. </text>
</content>
<name>No Bake Oatmeal Cookies</name>
<script></script>
</card>
card_25060.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 c. all-purpose flour1 tsp. baking soda1/4 tsp. salt1/2 c. (1 stick) marg. or butter1/2 c. packed brown sugar1/4 c. granulated sugar1 egg1 tsp. vanilla1 3/4 c. (1 8oz. package) of Nestle Crunch baking pieces</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>combine flour, soda, and salt in small bowl.Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla. Gradually add flour mixture. Stir in Nestle crunch pieces. Drop by slightly rounded tablespoon onto ungreased cookie sheet.Bake in preheated 350° oven for 8 to 10 minutes or until golden brown. Let stand for 2 minutes, remove to wire racks to cool completely. Makes 2 dozen large cookies.</text>
</content>
<name>Nestle Crunch Cookies</name>
<script></script>
</card>
card_24820.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cup butter2 cup sugar2 cup brown sugar4 eggs2 tsp vanilla4 cup flour5 cup oatmeal1 tsp salt2 tsp baking powder2 tsp baking soda24 oz chocolate chips1 - 8 oz grated Hershey bar3 cup chopped nuts</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cream butter and both sugars; add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder, and baking soda. Mix together all ingredients above. Add chips, candy bar and nuts. Bake on ungreased cookie sheet. Make golf-ball sized cookies and place 2 inches apart. Bake at 375° for 6 minutes. Makes 112 cookies.Note : I received this receipe as Mrs. Field's cookie recipe and later as Neiman-Marcus Cookie recipe. The ingredients were identical. I don't know who gets the credit, but they're great!</text>
</content>
<name>Neiman-Marcus Cookies</name>
<script></script>
</card>
card_24547.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/4 C. margarine1/2 C. brown sugar, packed3/4 C. whole wheat flour3/4 C. applesauce1/2 C. rolled oats1/3 C. wheat bran1/4 C. nonfat dry milk powder1 egg white1/2 tsp soda1/2 tsp cinnamon1/4 tsp baking powder1/4 tsp salt1/8 to 1/4 tsp ground cloves1/2 C. raisins1/4 C. chopped nuts1/2 C. soft cream cheese or peanut butter.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In mixer bowl, beat margarine and brown sugar with electric mixer till well combined. Add whole wheat flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt and cloves. Beat on low speed just till combined. Stir in raisins and nuts. Spray a baking dish with nonstick spray coating. Drop rounded tablespoons fo dough 2 to 3 inches apart onto baking sheet. Spread dough to each cookie is about 2 inches across. Bake in a 375 degree oven 10 minutes or till set. Cool on a wire rack. Spread bottoms of half of the cooled cookies with 1 T. cream cheese or peanut butter; top with remaining unfrosted cookies. Chill till serving or wrap and freeze. If frozen, let thaw in refrigerator overnight. Makes 8 sandwich cookies. 275 CALORIES EACH</text>
</content>
<name>Morning Cookies</name>
<script></script>
</card>
card_24115.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 eggs - beaten1/2 lbs. brown sugar3/4 cup white sugar1/2 tsp vanilla1/4 cup syrup2 tsp baking soda1/4 lb butter3/4 cup peanut butter4 1/2 cup quick oatmeal1/2 lbs chocolate chip1/2 lbs of M&M's</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix in order in a large pan by hand. Dip with ice cream scoop on to ungreased cookie sheet.Bake at 350° for 12 minutes</text>
</content>
<name>Monster Cookies</name>
<script></script>
</card>
card_23890.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 c (4 sticks) margarine softened1 c sugar2 c all-purpose flour3 c Quaker® Oats (quick or old fashioned, uncooked)1 tablespoon grated lemon peel1 teaspoon vanillaPowdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>• Beat margarine and sugar until creamy.• Add remaining ingredients except powdered sugar; mix well.• Cover & chill for 30 minutes• Heat oven to 350°F• Shape dough into 1-inch balls; place on ungreased cookie sheet• Flatten with bottom of glass dipped in powdered sugar.• Bake 12 to 15 minutes or until edges are light golden brown.• Cool 1 minute on cookie sheet; remove to wire rack.• Cool completely and then sprinkle with powdered sugar.Makes 4 & 1/2 dozen.</text>
</content>
<name>Lemon Oat Lacies Cookies</name>
<script></script>
</card>
card_23593.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1) Mix cake mix, cool whip, & egg.2) Drop by teaspoon into powdered sugar. Coat real well.3) Place on greased cookie sheet4) Bake at 350° for 12 min.</text>
</content>
<name>Lemon Cookies</name>
<script></script>
</card>
card_23413.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 cup soft shortening1 c brown sugar (packed)1/2 c white sugar2 eggs1 c unkiluted evaporated milk1 tsp vanilla3 c sifted Gold Medal Sifted flour (measured lightly)1/2 tsp soda1/2 tsp salt1 c copped nuts1 c cut up dates1 c cut up Marishine cherries.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Mix thoroughly shortening, sugars, eggs.2) Stir in evaporated milk and vanilla.3) Sift together flour, soda, salt, and stir in mixture.4) Add nuts, dates, and cherries.5) Drop by teaspoon on cookie sheet and cook about 12 minutes at 357°.</text>
</content>
<name>Jubilee Jumboes</name>
<script></script>
</card>
card_23004.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Yield: 18 servings3 c Oatmeal (flour)1/2 c Oatmeal1/2 c Whole wheat flour1 c Sucanat* (granulated cane Juice)1 c Shredded coconut3 T Featherweight* (baking Powder)1 t Salt, Optional1 c Chopped walnuts1 c Raisins4 T Water2 t Vanilla extract1/2 c Honey (raw)1 16 oz. can pineapple</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1. Preheat oven to 350 degrees F.2. In large bowl, combine all dry ingredients.3. In blender, mix water, vanilla extract, honey and pineapple. Add to above contents.4. Drop by spoonfuls on to non-stick baking sheet at 350 degrees F. for 10-12 minutes.From: Henry Walker</text>
</content>
<name>Healthy Oatmeal Cookies</name>
<script></script>
</card>
card_22746.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 c sugar1/2 c butter1/2 c milk2 tbspns Cocoa------------------------1/2 c creamy peanut butter1/2 c Rice Krispies1 Tbspn vanilla3 c oatmeal</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Stir first four ingredient together in frying pan or electric skillet and fry to a rolling boil (350°).Then add other ingredients. Mix thoroughly ; drop from spoon onto wax paper.Makes 3-4 dozen.from Dorothy Smith</text>
</content>
<name>Frying Pan Cookies</name>
<script></script>
</card>
card_22502.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 cup-all purpose flour.2 tblspoons-cornstarch.1/2 cup-sugar.1/2 teaspoon-salt.1/2 cup-vegetable oil.1/2 cup-egg whites(Takes approx 4-5 large eggs to make 1/2 cup).1 tblspoon-water.2 teaspoons-vanilla extract.You will also need:•Muffin tins.•1 pair-cotton pastry gloves (these are a necessity - Any clean, light cotton gloves will do.).•And some sort of metal, or ceramic bowl with a steep rim for forming the cookies (this must be separate from the mixing bowl you use for the batter).•Homemade fortunes on plain white paper.(optional, but worth the trouble)2 and 5/16" by 1/2".</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In mixing bowl, stir flour, cornstarch, sugar, & salt.Preheat oven to 300 degrees.Add oil, & egg whites. Beat until smooth.Beat in : water, & vanilla.Drop by level tablespoons onto a well greased baking sheet - use the back of a spoon to spread evenly into 4 inch circles (Yes,...measure them). Work slowly until you get the hang of it.•One technique I use is to drop the batter six inches apart and then pick up the baking sheet and jiggle it back and forth, and side to side vigorously until you have nice smooth 4 inch circles (This looks really silly when you are doing it, but the cookies do turn out better!).Bake at 300 degrees for 14 minutes, or until golden brown. Don't Underbake!Put the gloves on, and with a wide spatula remove one cookie at a time from the oven (baking sheet STAYS in the oven). You must work QUICKLY:Flop the cookie onto the palm of your hand and place fortune in center (a helper can do this easier, it's hard with gloves on). Fold upwards like a taco shell, making the ends almost meet at the top.Place the bottom, center of 'taco' on the rim of a steep sided bowl and bend down gently. Lift up and make the ends touch. Place cookie in muffin tin so the ends dont drift apart while cooling (takes a few minutes).Use a cold, well greased baking sheet for each batch. Store cookies airtight.Makes approx 2 dozen.•Fortune cookies are not Chinese, but were invented by an American looking for a clever gimmick to boost business at chinese restaurants.This recipe was contributed by:FRANK A. IERACI</text>
</content>
<name>Fortune Cookies</name>
<script></script>
</card>
card_21960.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2&1/2 c flour1/2 t baking powder1/2 c shortening1/2 c margarine (softened)1/2 c orange juice2 c sugar1 c crushed fruit loops1 t vanilla1 t butter flavoring2 eggs</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Preheat oven to 350°Cream sugar, margarine, shortening till fluffy. Add eggs and blend well. Add four, baking powder, fruit loops and flavoring.Drop by teaspoon on ungreased cookie sheets. Bake for 10-12 minutes.Makes 4 dozen cookies.From: Leah Cole</text>
</content>
<name>Festive Fruit Loop Cookies</name>
<script></script>
</card>
card_21734.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 c (2 sticks) butter or margarine, softended1&1/2 c sugar2 eggs2 t vanilla extract2 c all-purpose flour2/3 c HERSHEY'S® Cocoa3/4 t baking soda1/4 t salt2 c (12-oz pkg.) HERSHEY'S® Semi-Sweet Chocolate Chips1/2 c coarsely chopped nuts (optional)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Heat oven to 350*.2) In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy.3) Stir together flour, cocoa, baking soda and salt; add to butter mixture.4) Stir in chocolate chips and nuts, if desired.5) Drop by rounded teaspoonfuls onto ungreased cookie sheet.6) Bake 8 to 10 minutes or just until set. 7) Cool slightly; remove from cookie sheet to wire rack. Cool completely.Makes about 4&1/2 dozen cookies.</text>
</content>
<name>Doubly Chocolate Cookies</name>
<script></script>
</card>
card_21017.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 c sugar2/3 c (1 stick plus 3 T) margarine or butter, softened2 eggs1 t vanilla2 c (One 12 ounce package) of Nestle'® Toll House® Semi-Sweet Chocolate Morsels, divided1 1/4 c all purpose flour1 c Quaker® Oats1 t baking powder1/2 c chopped nuts (optional)Powdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) heat oven to 350°F2) Lightly grease 13 x 9 inch baking pan3) Beat sugar, margarine, eggs and vanilla until smooth4) Add 1 c morsels, melted, mix well. (To melt place in dry glass measuring cup. Microwave at High 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of dry double boiler over hot, not boiling water, stir occasionally until smooth.)5) Add flour, oats, baking powder, remaining 1 cup morsels and nuts, mixing well.6) Spread into prepared pan.7) Bake 25 - 30 minutes or until brownies pull away from sides of pan.8) Cool completely and sprinkle with powdered sugar.9) Cut into bars.</text>
</content>
<name>Doubly Chocolate Chip Brownies</name>
<script></script>
</card>
card_20879.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1&1/4 C butter at room temperature2 C granulated sugar2 Large Eggs1 Tbsp. vanilla extract2 C flour1 &1/4 C Unsweetened Cocoa1 tsp. baking powder1 C White Chocolate Chips</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>• Heat Oven to 300°F• Beat butter, sugar until at medium until creamy• Add eggs, beat at low speed• Add Vanilla, flour, cocoa, baking powder - fold until combined well• Fold in white chocolate chips• Roll 2 Tbsp of cookie dough into a ball and place about 3 inches apart on a baking sheet.• Bake at 300°F for 16-18 minutes.• Let cool at least 10 minutes before eating. Unless you like those really hot cookies.• Makes about 3 to 4 dozen cookies.</text>
</content>
<name>Double Chocolate Cookies</name>
<script></script>
</card>
card_20698.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 T. water1 lg. onion, chopped (2 C.)3 egg whites (or egg substitutes)1 T. non-fat powdered milk1 T. corn oil1 C. canned evaporated skimmed milk1/2 tsp salt1/ 8 tsp white pepper18 tsp nutmeg8 oz. low-fat Swiss cheese, grated (2 C.)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine water and onions in a microwave-safe bowl. Cover and cook 3 minutes on high in microwave oven. Leave covered and let stand 5 minutes. Drain off any liquid that has accumulated. Combine the egg whites, powdered milk, corn oil, evaporated skimmed milk, salt, pepper and nutmeg. Stir in cheese and onions. Carefully pour into quiche pan or 9 inch pie plate of into prepared crust. Bake in preheated 375 degree oven for 30-35 minutes. Let stand 10 minutes before serving. Each serving contains approximately 200 calories.</text>
</content>
<name>Diet Quiche</name>
<script></script>
</card>
card_20305.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 T butter or margerine1/3 C of sugar1 T flour2 T milk2 t instant coffee powder1/2 C ground almonds2 - 1 oz squares of semi-sweet chocolate, chopped</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Preheat oven to 325 degrees. Grease and flour 2 baking sheets. In medium sauce pan combine everything but chocolate.• Cook slowly over low heat stirring until butter melts. (2-3 min)• Drop by heaping teaspoon full 3 inches apart. Bake only about 4 min or until golden brown.• Let cool 1 minute.Loosen lace cookies with a metal spatula and role them around the handle of a wooden spoon. If they become too crisp - return them to the oven for a minute to soften. Cool on rack. Melt chocolatge and dip end of cookies in chocolate - cool on wax paper. Makes 24 cookies.</text>
</content>
<name>Coffee Lace Cookies</name>
<script></script>
</card>
card_20037.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/3 cup butter4 oz white baking bar or pieces with coca butter2 eggs1 cup sugar1 tsp vanilla1 cup flour1/4 tsp salt1/2 cup chopped macadamia nuts1/2 cup milk chocolate chips</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Grease a square baking pan. Line bottom and sides with wax paper. Grease wax paper. In a small saucepan cook and stir butter and baking bar over low heat until melted. (mixture may separate.) Set aside.In a mixer bowl beat eggs. Gradually add sugar, beating until light. Add butter mixture, vanilla, flour and salt and mix well. Stir in nuts and chips. Turn into prepared pan.Bake at 375 degrees for 35 minutes or until top is golden. Cool pan on wire rack. Loosen edges and invert. Remove wax paper and turn over. Cut into bars.</text>
</content>
<name>Chocolate Macadamia Bars</name>
<script></script>
</card>
card_19965.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 1/4 c flour1 teaspoon soda1 teaspoon salt1 cup softend Oleo3/4 c sugar3/4 c brown sugar2 eggs1 - 12 oz pkg of chocolate chips1 teaspoon of vanilla</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Preheat oven to 375°Combine flour, slat, and soda in large bowl. Combine also sugar and brn sugar and vanilla. Mix until creamy. Gradually add flour mixture - stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheet.Bake 9-11 min at 375°.</text>
</content>
<name>Chocolate Chip Cookies</name>
<script></script>
</card>
card_19679.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>9 C. Chex brand cereals1 C. Semi sweet chocolate pieces1/2 C. peanut butter1/4 C. (1/2 stick) margarine1/4 tsp vanilla1 1/2 C. powdered sugar</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Measure out ingredients. Pour cereal into large bowl and set aside. Combine chocolate pieces, peanut butter and margarine in 1 qt. microwave bowl. Microwave on high 1 to 1 1/2 minutes. or until smooth. Stir after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are coated. Then pour cereal mixture into plastic bag. with powdered sugar. Seal securely. Shake until all pieces are coated. Spread on waxed paper to cool. Store in resealable plastic bag.</text>
</content>
<name>Chex Muddy Buddies</name>
<script></script>
</card>
card_5295.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 c butter or marg., softened2 c sugar2 eggs2 t vanilla3/4 c cocoa2 c unsifted all-purpose flour1 t baking soda1 t salt1 c chopped nuts (optional)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cream butter and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine cocoa, flour, baking soda and salt; blend into creamed mixture. Stir in nuts (if using nuts). Drop teaspoon amounts onto ungreased cookie sheet. Bake at 350° for 7 1/2 minutes. DO NOT OVERBAKE. COOKIES SHOULD BE SOFT. THEY WILL PUFF DURING BAKING, AND FLATTEN UPON COOLING. Cool on cookie sheet until set (about 1 minute); remove to wire rack to cool completely. Makes about 4 1/2 dozen.For best chewy results, keep batter and cookie drops refrigerated until immediately before baking.From Alisa Arnett.</text>
</content>
<name>Chewy Chocolate Cookies</name>
<script></script>
</card>
card_5020.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 -4 quarts popped corn1/4 C. margarine1/2 C. brown sugar1 T. dark syrup1 T. light corn syrup1/8 tsp soda1/4 C. salted peanuts</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine margarine and brown sugar, corn syrup and salt. Heat, stirring constantly until margarine is melted and sugar is dissolved. Continue cooking, stirring occasionally for 3 minutes. Add soda add stir until mixture is evenly colored, light and foamy. Add popped corn and peanuts, stirring to evenly coat with caramel sauce. Pour on to wax paper and separate kernels. Let set a few minutes.</text>
</content>
<name>Caramel Corn</name>
<script></script>
</card>
card_18570.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/3 cup sourcream1 1/3 cup mayonaise 2 T. onion flakes2 T. parsley2 t. Beau Monde spice or seasoned salt2 t. dill seed1 can chipped or corned beef ( break apart)1 loaf of rye bread</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cut off the top of the rye bread.Remove the insides.Mix other ingredients together and fill the bread loaf.</text>
</content>
<name>Rye Bread Boat</name>
<script></script>
</card>
card_17404.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. cold water1 yeast1/4 C. sugar1 egg, beatenMix and let stand 5 minutes1/2 boiling water1/2 tsp salt3/4 C. butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine and when cool, add to first mixture.Add 3 C. flour and stir until smooth. Cover and set in refrigerator over night. Make into desired shapes and bake at 425 degrees for 12 to 15 minutes or until brown.</text>
</content>
<name>Refrigerator Rolls #2</name>
<script></script>
</card>
card_16958.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 C Hot Water1 pkg. yeast3/4 cup sugar3/4 cup Oil1/2 tsp. soda1/2 tsp. salt3 T. baking powder2 C. butter milk6 C. Flour </text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Soften yeast in water. Add Sugar and oil. Mix and add salt, soda, and baking powder. Stir in buttermilk. Add flour - 2 cups at a time. Put in refrigerator container with lid and let rise overnight. Will keep up to one week.Fill muffin pan and let rise.Bake 400° for 15 minutes.</text>
</content>
<name>Refrigerator Rolls #1 (Amy's)</name>
<script></script>
</card>
card_16752.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Serves 3 regular loaves3c sugar2 c oil6 eggs---------4 c flour2 tsp of cinn1/2 tsp allspice1/2 tsp ntmeg1 tsp salt1 tsp vanilla2 tsp soda2 c nuts (optional)4 lg jars of strained baby plums</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Mix the sugar, oil, and eggs in a small bowlMix the rest of the ingredients together and add to above. Put in 4 5x7 pans. Bake 1 hour at 350 degrees.Glaze5t marg1/4 c milk1/2 c powder sugar1/4 tsp salt1/2 tsp vanilla-- Blend until smooth.- from Julia Bowden</text>
</content>
<name>Plum Bread</name>
<script></script>
</card>
card_16281.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Pecan Caramel Oatmeal Rolls1 C. boiling water1/2 C. margarine1/2 C. sugar2 tsp. salt2 pks. dry yeast1 C. warn water2 eggs, beaten4 C. flour1 1/2 C. oatmeal (dry)Caramel Sauce1/2 C. margarine2/3 C. brown. sugar, packed2 T. corn syrup1 tsp. water1 C. whole pecans.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In large bowl combine boiling water, margarine, sugar and salt; cool to lukewarm. Dissolve yeast in warm water and add to mixture. Add beaten eggs and mix well. In small bowl stir together flour and oats. Add oat mixture gradually to the liquid mixture; mix well. You may need to add more flour to prevent dough from sticking. Knead dough until smooth. Place in oiled bowl and cover; let rise until doubled in size. Punch dough down and form into desired shape. Let rise until doubled.In medium sauce pan heat ingredients for caramel sauce (except pecans); bring to a boil stirring constantly. Remove from heat; pour into greased 13x9x2 inch baking pan. Place pecans evenly in pan on top of sauce and place shaped rolls on top of pecans. Bake in 350 degree oven for 20-25 minutes or until rolls are golden brown. Makes 1 1/2 dozen rolls.</text>
</content>
<name>Pecan Caramel Oatmeal Rolls</name>
<script></script>
</card>
card_15949.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. sugar2 tsp salt2 pks yeast6 1/2 C. flour2 C. water1 C. oleo1 egg</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>• In large bowl combine sugar, salt, yeast and 2 1/2 C. flour.• Heat water and 1/2 C. oleo - low heat until very warm (120°) Oleo doesn't need to melt completely. • With mixer on low speed, beat liquid into dry ingredients just until blended; beat in egg. Increase speed to medium; beat 2 minutes, occasionally scrapping bowl with spatula.• Beat in 1 C. flour; Beat 2 min, scrapping bowl often. With wooden spoon, stir in 2 3/4 C. flour to make soft dough.• Turn dough on well floured surface and knead until smooth and elastic. (about 10 min); Work 1/2 C. flour in while =kneading. Shape dough into ball and place in greased bowl, turn ball over so top is greased. Cover and let rise 80 to 85 degrees until doubled . About 1 hour. Punch dough down- let rest 15 minutes. Grease 17x11 roasting pan. Melt remaining 1/2 C. oleo.On lightly floured surface-roll dough 1/2 inch thick. Cut into 3 inch round with cookie cutter. Brush with oleo then fold at crease. Arrange on p[an, nearly touching each other. Brush tops with oleo. Cover, let rise about 40 minutes. Till double in size. Bake 400 degree oven about 20 minutes..</text>
</content>
<name>Parker House Rolls</name>
<script></script>
</card>
card_15809.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 C. WHEAT FLOUR5 TSP. BAKING POWDER1/2 TSP. SALT1/2 C. SUGAR2 C. OATMEAL (OR OATMEAL AND OAT BRAN)1 1/2 C. MILK4 EGG WHITES4 T. OIL</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>CHOPPED NUTS AND CHOPPED FRUIT (DRY FRUIT IF DESIRED) TO TASTE.MIX MILK, EGGS AND OIL. MIX ALL DRY INGREDIENTS; POUR MILK MIXTURE OVER DRY INGREDIENTS. ADD CHOPPED NUTS AND FRUIT. FILL MUFFIN CUPSTHAT HAVE BEEN LINED WITH PAPER MUFFIN CUPS 2/3 FULL AND BAKE 15 MINUTES AT 350 DEGREES. MAKES APPROXIMATELY 12 MUFFINS.</text>
</content>
<name>Oatmeal Muffins</name>
<script></script>
</card>
card_15527.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 1/2 c. flour1/4 c. sugar1 1/2 t. salt1 package dry yeast4 c. milk1/2 c. marg (can use less)6 eggs</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine dry ingredients.Warm the milk, marg, and eggs to 120 or 130 degrees F.Add to dry ingredients. Beat until smooth. Refrigerate up to four days. (you must refrigerate it for at least 12 hours.)Add 2 T. sugar after 2nd day. Very nice texture.SYRUP (orange) 1/2 c. sugar 1/4 c. frozen orange juice, 1/4 c. margarine. melt together in the microwave.</text>
</content>
<name>Make-ahead Pancake And Waffle Bat</name>
<script></script>
</card>
card_15317.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 C. scalded milk2 1/2 Tbsp sugar1 1/2 tsp. salt1/4 C soft shortening2 pks active dry yeast1/4 C warm (not hot) water3 1/4 C sifted flour</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>About 1 1/2 hours before dinner: Into scalded milk in large bowl, stir sugar, salt, shortening; cool till luke warm. In small bowl sprinkle yeast onto warm water; stir until dissolved. Stir into lukewarm milk mixture. Add flour; stir until well blended--about 1 minute. Cover with clearn towel; let rise in warm place (about 85 degrees) until doubled in bulk. Stir batter well; then beat vigorously about 1/2 minute. (At this point you can roll out for Krauts; roll out with rolling pin on floured surface and cut in squares with pizza cutter.) /for rolls: Fill greased 3 " muffin pan cups about 2/3 full. Bake at 400 degrees about 25 minutes. Remove rolls from pan while hot. Makes 1 doz.</text>
</content>
<name>Last Minute Rolls</name>
<script></script>
</card>
card_14714.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 C. flour4 T. powdered milk1 tsp salt1 tsp. shortening</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine and add luke warm water to make soft dough. Pat out with hands until it makes a thin patty. Fry in hot grease 1 inch deep. Turn and brown on both sides.</text>
</content>
<name>Indian Fry Bread</name>
<script></script>
</card>
card_14348.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(MAKES 2 LOAVES)In a large bowl, thoroughly mix dry ingredients;1 1/2 C. flour1/2 C. rolled oats1 pk active dry yeast2 T. sugar1 tsp saltAdd: 2 T. margarine (room temperature)1 1/2 C. hot tap water ( 120 degrees - 130 degrees)Stir vigorously until well blended.Stir in: 1 1/2 C. flourSprinkle over top of dough:1/2 C. flour</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Let dough rest 5 minutes. Scrape sides of bowl. Tilt bowl and scrape bottom of bowl to cover dough with flour. Turn out dough onto lightly floured surface.Kneading: Knead dough (turn, fold, push) 8 to 10 minutes until it is smooth and elastic. Shape dough into two balls. Cover loosely. Rest dough for 20 min.Shaping: Punch dough down. Pat or roll dough into a rectangle about 7x11 inches. Beginning with the short end, roll dough up tightly. Pinch seam closed; seal ends.Rising: Place dough, seam side down, in greased small loaf pans (about 8x4 inches). Cover; let rise in warm, draft-free place until doubled in size, about 1 hr.Baking: Bake at 375 degrees for 35 to 40 minutes or until done. Remove from pans and cool on wire rack. For maximum freshness, store in plastic bag at room temperature or freeze for future use.</text>
</content>
<name>Golden Grain</name>
<script></script>
</card>
card_14092.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>From: Lettie RobertsScald 1 qt. milk - let cool.Add 1 C. sugar, 1 C. shortening to warm milk.Dissolve 3 pks yeast in 3/4 C. warm water. Add to warm milk mixture.Add flour (about 5 C.) to make dough the consistency of pancake batter. Let rise to double in bulk.Add: 1 tsp salt2 tsp baking powder andflour (about 6 C.) to make biscuit dough. </text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Roll on floured board . Cut, cip in Wesson oil. Place on flat surface and freeze then place in plastic bag. Makes about 100 biscuits.To bake- take out as many as you need and place on greased baking sheet and place in a cold oven set at 435 degrees for about 20 minutes or let set at room temperature 1 hour. Bake at 425 degrees for 10 to 12 minutes.</text>
</content>
<name>Frozen Biscuits</name>
<script></script>
</card>
card_13993.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>From: LETTIE ROBERTS6 C. flour1/2 C. instant dry milk\1/4 C. baking powder1/4 C.sugar2 tsp salt2 tsp[ cream of tartar2 C. shortening1 1/2 C. water (approximately)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine all ingredients except shortening and water. Cut in shortening. Stir in water to moisten. Knead 8 to 10 minutes. Roll out on cookie sheet 13 1/2x9 3/4 inch thick . Cut in 1 1/2 inch squares, freeze. Bake frozen biscuits as needed in 400 degree oven, 20 to 30 minutes. Makes about 5 dozen. Keeps 3 months. May be rolled out like regular biscuits and frozen on flat surface and then stored in plastic bags.</text>
</content>
<name>Freezer Biscuits</name>
<script></script>
</card>
card_13694.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>4 T. margarine2 C. Bisquickgrated Parmesan cheese1 can creamed corn</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Melt margarine in jelly roll pan.Mix together bisquick and corn, turn out on lightly floured surface and kneed 15 strokes. Pat into 6 by 10 inch rectangle. Cut in half lengthwise, then cut into 10 vertical strips. Roll each in the melted margarine. Sprinkle tops with grated cheese. Bake until golden, 10-12 minutes. Serve hot. Makes about 20 sticks.</text>
</content>
<name>Corn Sticks</name>
<script></script>
</card>
card_13488.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 loaf frozen bread dough, thawed or (or 1 pk frozen roll dough, thawed)1/4 C. margarine1/4 C. brown sugar3 oz pk vanilla pudding (not instant)1 T. milk1/2 C. chopped pecans1/4 sugar mixed with 1 tsp. cinnamon.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Grease sides and bottom of a 9 inch square baking pan and sprinkle with part of the pecans. Cut or pull 1/2 of the bread dough into little pieces, roll each in cinnamon mixture before placing in bottom of pan. Melt margarine in small saucepan and remove from heat. Stir in brown sugar, then dry pudding mix, then milk. Pour half of this over bread pieces; top with pecans. Break rest of the dough, rolling in cinnamon and adding to pan. Pour rest of sauce over all, cover. At this point, rolls can be covered with plastic wrap and refrigerated overnight or left at room temperature to rise for about 3 hours. Sprinkle any remaining cinnamon over top and spray with Pam vegetable coating. Bake in preheated 350 degree oven for 30 minutes, covering with foil the last 10 minutes if rolls are becoming too brown. Invert on serving plate.</text>
</content>
<name>Caramel Pecan Rolls</name>
<script></script>
</card>
card_13165.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 cups self-rising flour4 tsp baking powder1/4 tsp baking soda1 tsp salt1/2 cup shortening1 1/2 cup buttermilk melted butter</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Heat oven to 450 degrees.In large bowl combine flour, baking powder, baking soda, salt and shortening. Blend well (consistency of coarse meal). Add buttermilk until softdough. Sprinkle with flour and knead for 10 - 12 times. Make biscuit.Bake for 10 - 14 minutes</text>
</content>
<name>Buttermilk Biscuits</name>
<script></script>
</card>
card_13055.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Scald and let cool:1 C. milk1/2 C. margarine1/2 C. sugarDissolve:2 pks dry yeast 1/4 C. warm water1 tsp salt3 eggs, well beaten5 C. flour</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>When cool and dissolved, combine and add eggs. Gradually add flour. P{ut into a greased bowl and let stand until doubled in size. Divide dough into 2 or 3 parts and roll out like pie crust. Brush with melted butter and cut into pie wedges. Roll up and let rise again and bake at 375 degrees until light brown.</text>
</content>
<name>Buttered Horns</name>
<script></script>
</card>
card_12698.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. shortening1/2 tsp salt2 C. flour1/4 C water2 sticks margarine2 C. sugar1 tsp vanilla2 C. milk</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine flour and salt; cut in shortening until mealy. Add water, mix well. Roll dough out on floured board to 1/4 inch thickness. Spread with margarine and 1 C. sugar. Roll dough up like a jelly roll. Cut in 1 1/2 inch thickness as for cinnamon rolls. Place in greased pan. Bake at 350 degrees about 20 to 25 minutes. When done, combine milk with 1 C. sugar and vanilla. Bring to a boil. Pour over rolls. Return to oven and bake about 7 minutes longer.</text>
</content>
<name>Breakfast Rolls</name>
<script></script>
</card>
card_12237.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 C. flour1 T. baking powder1/4 tsp salt2 T. sugar1 C. All Bran or Bran Buds1 C. Milk1 egg3 T. vegetable oil or shortening</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Stir together flour, baking powder, salt and sugar. Set aside. Combine in large mixing bowl: cereal and milk. Let stand a few minutes until cereal is softened. Add egg and oil. Beat well. Add flour mixture; stir only until combined. Spoon into 12 muffin cups. Bake 400 degrees for 25 minutes or until lightly browned. 115 calories per muffin.</text>
</content>
<name>Bran Muffins</name>
<script></script>
</card>
card_11935.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/4 C. flour1 T. baking powder1/4 tsp salt2 T. sugar1 C. All Bran or Bran Buds1 C. Milk1 egg3 T. vegetable oil or shortening</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Stir together flour, baking powder, salt and sugar. Set aside. Combine in large mixing bowl: cereal and milk. Let stand a few minutes until cereal is softened. Add egg and oil. Beat well. Add flour mixture; stir only until combined. Spoon into 12 muffin cups. Bake 400 degrees for 25 minutes or until lightly browned. 115 calories per muffin.</text>
</content>
<name>Brain Muffins</name>
<script></script>
</card>
card_11758.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 C. flour1 tsp baking powder1/2 tsp soda1/2 C. margarine3/4 C sugar1/4 C. brown sugar, packed2 eggs1 8 oz container sour cream (or low-fat sour cream)1 lb. sausage, cooked and drained well1 C. blueberries1/2 C. chopped pecans</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In medium mixing bowl stir together, flour, baking powder, soda; set aside. In large bowl beat margarine on high until fluffy. Add sugars and beat until combined. Add eggs, one at a time, beating 1 minute after each addition. Add flour and sour cream to egg mixture alternately, beating after each addition just until combined. Fold in sausage and berries. Pour batter into an ungreased 13x9x2 inch baking pan. Spread batter evenly in pan; sprinkle pecans on top (At this point, you can cover and chill overnight. In the morning, bake as directed) Bake in a 350 degree oven for 35 to 40 minutes or till a toothpick comes out clean. Cool on wire rack. Serve warm with Blueberry sauce. Store leftover cake and sauce in refrigerator. Makes 15 servings.BLUEBERRY SAUCE:In medium saucepan combine 1/2 C. sugar and 2 T. cornstarch. Add 1/2 C. water and 2 C. fresh or frozen blueberries. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/2 tsp lemon juice. Cool slightly. Makes 2 cups. 335 CALORIES PER SERVING.</text>
</content>
<name>Blueberry Sausage Cake</name>
<script></script>
</card>
card_4801.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>BISCUIT ROLLS5 C. flour3 tsp. baking powder1 tsp soda1 tsp salt3/4 C. warm water1 envelope dry yeast1 1/2 buttermilk3/4 C. oil</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Dissolve soda in buttermilk and yeast in warm water. Mix other ingredients together and then mix with liquids. Cover and keep in refrigerator. Must store in large container because it will rise. Pinch off needed amounts; place in greased pan. Start in COLD oven, cook till brown. about 20 minutes</text>
</content>
<name>Biscuit Rolls</name>
<script></script>
</card>
card_2912.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 med-Large carrots 1/4 large onion6 celery stalks1-1/2 tsp. of peppercorns1 tsp cloves3 large pinches of whole pickling spice1 large pinch of sweet basil1 8 oz. can of tomato sauce2 - 14 1/2 oz cans of clear chicken broth1/2 tsp. of celery seedlots of dill </text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>(Wonderful World of Cooking Consummee)This is a highly recommended best guess recipe of some wonderful consumee!Simmer for 30 minutes everything down to the tomato sauce. Strain out the water into the blender. Add some chunks of celery and carrots to the water. Blend to desired consistency. Simmer again on stove and add chicken broth, tomato sauce and other spices. Simmer for 5 more minutes. Serve as a drink with cheese crackers.</text>
</content>
<name>W.W. Of C. Consummee</name>
<script></script>
</card>
card_10613.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. chopped onion2 T. margarine1 lb Mexican Velveeta, cubed1 16 oz. can tomatos, chopped, drained.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Saute onion in margarine. Add cheese and tomatos; stir until cheese is melted. Simmer 10 minutes. Serve hot with tortilla chips.MICROWAVE INSTRUCTIONS: Microwave onion and margarine in 1 1/2 qt casserole or bowl on high 2 minutes or until onion is tender. Add cheese and tomatos; mix well. Microwave on medium 9 minutes or until thoroughly heated, stirring every 3 minutes.</text>
</content>
<name>South Of The Border Dip</name>
<script></script>
</card>
card_9824.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 lb Mexican Velveeta cheese, cubed1/3 C. chopped onion 2 T. milkTortilla chips2 C. shredded lettuce 1 C. chopped tomato1/2 C. pitted ripe olive slices</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine cheese, onion and milk in sauce pan; stir over low heat until cheese is melted. Cover serving platter with chips; top with lettuce, tomato, olives and cheese spread mixture. (Sour Cream may be added)MICROWAVE DIRECTIONS: Combine cheese, onion, and milk in 1 1/2 qt casserole. Microwave on medium 6 minutes or until thoroughly heated, stirring every 2 minutes. Continue as directed.</text>
</content>
<name>Nachos</name>
<script></script>
</card>
card_9031.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb. grated Cheddar cheese, 1/2 C. picante sauce or green sauce. 3 eggs, beaten.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Spread half of cheese in 11x7 inch baking dish. Combine sauce and eggs. Spread over cheese. Bake 30 minutes at 350 degrees. Cut into 1 inch squares and serve hot on tortilla chips.</text>
</content>
<name>Mexican Cheese Fudge</name>
<script></script>
</card>
card_8858.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>• Large Can refried beansSalsa or Picante sause• 3/4 cup mayonaisse1 cup sour cream (can use half sour cream half plain yogurt)1/2 to 1 pkg taco seasoning• 4 avacadossaltlemon juicegarlic to taste• can of sliced black olives• diced green onions• diced tomatoes• shredded monterry jack• shredded cheaddar cheese• serve with chips</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Mix beans and sauce together. (Purchased bean dip can be substituted) Put them as the bottom layer in your bowl.2) Mix mayonaise, sour cream, and taco seasoning, then layer over the bean dip.3) Mix avocados, salt, lemon juice, & garlic. Then layer this over the other two layers.4) sliced black olives5) diced green onions6) diced tomatoes7) shredded monterry jackcook 25 min 350° (optional) serve with chips</text>
</content>
<name>Layered Dip</name>
<script></script>
</card>
card_7523.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Mix all ingredients together. Pour into buttered 8 to 9 inch baking dish. Bake 20 to 25 minutes at 400 degrees. Cut into squares and serve.</text>
</content>
<name>Jalapeno Cheese Fudge</name>
<script></script>
</card>
card_6814.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>6 C of chilled Orange Juice1 C water1 Sliced Orange1 pnt of halfed strawberries1 bottle of Hawaiian guava drink chilled 48 oz1 bottle of dry ginger ale (750 ml)fresh mint</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1 Day BeforeCombine 2 C of OJ with the water. Pour 2 cups of orage mixture into ring mold. Reserve remaining OJ. Freeze mold until firm. Arrange fruit on top of mold. Fill with reserved OJ mixture and freeze.The Day6 qt punch bowl combine remaining four cups of OJ and guava drink. Just before serving stir in ginger ale. Unmold ice ring and float on punch - fruit side up. Garnish with mint rings.</text>
</content>
<name>Fruited Punch</name>
<script></script>
</card>
card_6360.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 C. instant non fat dry milk1/2 C. sugar1/2 C. cocoa1/4 C. instant coffee powder1/2 tsp. cinnamon1/2 tsp. nutmeg1/2 tsp cloves</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Combine all ingredients in large bowl and mix well. Store in airtightcontainer. For each serving, place 2 T. mix in cup and add 1 C. boiling water. Stir well. Makes 22 servings with 41 calories each.</text>
</content>
<name>Diet Hot Mocha Cocoa Mix</name>
<script></script>
</card>
card_5924.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 1/2 C. sugar3/4 C. cocoa1/2 tsp salt16 oz. dry milk (4 cups)</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Blend - Store in air tight jar.2 T. to 5 oz hot water (may want 3); 4 T. to 8 oz hot water; 1 C. to 1 qt. hot water; 1 recipe to 1 gal hot water.</text>
</content>
<name>Cocoa Mix</name>
<script></script>
</card>
card_5673.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 tsp onion powder2 tsp garlic powder2 tsp chili powder2 tsp salt1/4 C. sugar1 C. oleo4 C, of each of the Chex cerealssalted nutspretzels</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Melt oleo and mix with the ingredients above oleo. Mix all ingredients below oleo together in large bowl, pour seasoning over and mix together. Pour into a large cookie sheet and heat in a cool (200 degrees) oven for 1 to 2 hours or until crisp. Pour on paper towels and let cool. Store in airtight container.</text>
</content>
<name>Chex Party Mix #3</name>
<script></script>
</card>
card_5613.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 T. (1/4 stick)margarine 3/4 tsp. seasoned salt2 1/4 tsp. Worcestershire sauce4 C. Chex1/2 C. mixed nuts1/2 C. pretzelsThings you will need:Large resealable plastic bag.small microwave bowllarge microwave bowlpaper towels</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>In small bowl melt margarine on high for 300-45 seconds. Add seasoned salt and Worcestershire sauce to melted margarine; mix well. Pour cereals, nuts and pretzels into large bag. Pour margarine mixture over cereal mixture. Seal tightly. Shake bag until pieces are evenly coated. Pour contents of bag into large bowl.. Microwave on high 3 to 3 1/2 minutes. Stop to stir every minute. Spread on paper towels to cool. Store in plastic bag. Makes 4 cups.</text>
</content>
<name>Chex Party Mix #2</name>
<script></script>
</card>
card_4370.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1/2 C. margarine1 1/4 tsp seasoned salt4 1/2 tsp worcestershire sauce2 C. Corn Chex2 C. Rice Chex2 C. Bran Chex2 C. Wheat Chex1 C. salted mixed nuts</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Preheat oven to 250 degrees. Heat margarine in large shallow roasting pan. (about 15x10x2) in oven until melted. Remove. Stir in seasoned salt and worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Makes about 9 C. (Party mix may be frozen and thawed at room temperature in container in which it was stored.)</text>
</content>
<name>Chex Party Mix</name>
<script></script>
</card>
card_4087.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 lb med mushrooms1/4 cup finely chopped green onions1 clove garlic, finely chopped1/4 cup butter1/2 cup bread crumbs1/4 cup grated Parmesan cheesesalt to taste</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>Cut ends from mushroom stems. Remove stems from mushrooms, chop stem finely. Cook and stir mushroom stems, green onions, garlic in butter over medium heat until tender (approx. 5 min.) Remove from heat and stir in remaining ingredients.Fill mushroom caps with mixture. Place mushrooms filled sides up in greased baking dish. Bake at 350 degrees for 15 minutes then Broil for 3 more minutes. Serve hot!</text>
</content>
<name>Cheese Stuff Mushrooms</name>
<script></script>
</card>
card_2398.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 8oz. container extra sharp cheddar cheese food1 8oz. pk cream cheese, softened.2 T. chopped pimento1 T. chopped green pepper1 tsp grated onion1 tsp Worcestershire sauce1/2 tsp. lemon juiceChopped parsleyChopped nuts.</text>
</content>
<content>
<layer>background</layer>
<id>15</id>
<text>1) Combine cheese food and cream cheese, mix until well blended.2) Add 1 T. pimento, green pepper, onion, Worcestershire sauce and juice; mix well.3) Chill.4) Form into ball (or can be molded into tree shape).5) Top with parsley, nuts and remaining pimento.6) Serve with crackers.Makes about 2 cups. VARIATIONS:Substitute any one of the following for the 1 T. pimento, green pepper, onion, Worcestershire sauce and lemon juice:• 2 T. chopped green chilies• 1/4 tsp hot pepper sauce• 1/4 tsp chili powder• 1/2 C. chopped pecans• 1 T. sherry• 2 1/2 oz pk smoked sliced beef - chopped• 2 T. chopped green onion• 1 T. mustard (Prepared kind)• 2 T. chopped chives, dash of garlic powder</text>
</content>
<name>Cheese Ball</name>
<script></script>
</card>
card_4281.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Add This Recipe To Mini Cookbook,AddToList,9Remove This Recipe From Mini Cookbook,RemoveFromList,0Clear Mini Cookbook,ClearList,*-1View Mini Cookbook,ShowBatchList,LAdd Multiple Recipes To Mini Cookbook,AddFromAll,HRemove Multiple From Mini Cookbook,DeleteMultiple,M-2Print Mini Cookbook,PrintBatch,]</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>Add This Recipe To Mini CookbookRemove This Recipe From Mini CookbookClear Mini Cookbook-1View Mini CookbookAdd Multiple Recipes To Mini CookbookRemove Multiple From Mini Cookbook-2Print Mini Cookbook</text>
</content>
<name></name>
<script></script>
</card>
card_61385.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Help,HelpMe,?-1View Table of Content,GoCategory-2First,FirstCard,1Prev,PrevCard,2Next,NextCard,3Last,LastCard,4-3Find...,FindIt,FFind Again,FindAgain,G</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>Help-1View Table of Content-2FirstPrevNextLast-3Find...Find Again</text>
</content>
<name></name>
<script></script>
</card>
card_60460.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Undo,,Z-1Cut Text,,XCopy Text,,CPaste Text,,V-2Turn Color On,ToggleColor ON,+Turn Color Off,ToggleColor OFF,--3Edit Categories,EditCat,E-4Delete Recipe,DeleteRecipe,DAdd New Recipe,GetCategory,N-5Repair This Cookbook,repairStack,R</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>Undo-1Cut TextCopy TextPaste Text-2Turn Color OnTurn Color Off-3Edit Categories-4Delete RecipeAdd New Recipe-5Repair This Cookbook</text>
</content>
<name></name>
<script></script>
</card>
card_59095.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Open Stack...Close Stack-1Export To Text,ExportTexts,SImport From Text File,ImportTexts,OImport From Amy's Recipe Stack,ImportStack-2Page Setup...Print Table Of Contents,PrintTOC,\Print Mini Cookbook,PrintBatch,]Print Whole Book,PrintBook,[Print Recipe,PrintRecipe,P-3Quit,Domenu Quit HyperCard,Q</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>Open Stack...Close Stack-1Export To TextImport From Text FileImport From Amy's Recipe Stack-2Page Setup...Print Table Of ContentsPrint Mini CookbookPrint Whole BookPrint Recipe-3Quit</text>
</content>
<name></name>
<script></script>
</card>
card_21383.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<script>on mouseenterFullBalloons showDirect,"Hi! I'm you import list!"end mouseenter</script>
</part>
<part>
<id>3</id>
<type>button</type>
<visible> <true /> </visible>
<reserved5> 0 </reserved5>
<reserved4> 0 </reserved4>
<reserved3> 0 </reserved3>
<reserved2> 0 </reserved2>
<reserved1> 0 </reserved1>
<enabled> <true /> </enabled>
<rect>
<left>337</left>
<top>208</top>
<right>412</right>
<bottom>258</bottom>
</rect>
<style>shadow</style>
<showName> <true /> </showName>
<highlight> <false /> </highlight>
<autoHighlight> <true /> </autoHighlight>
<sharedHighlight> <true /> </sharedHighlight>
<family>0</family>
<titleWidth>0</titleWidth>
<icon>22012</icon>
<textAlign>center</textAlign>
<font>Chicago</font>
<textSize>12</textSize>
<textStyle>plain</textStyle>
<name>Import</name>
<script>on mouseUpPicture "PleaseWait",resource,Dialogglobal categoryset lockMessages to trueset lockRecent to truelock screenlock screenif icon of me = 1401thenbeepexit mouseupend ifwaitSignput card field "OtherSTackName"into TempOtherput card field "Other Stack" into TempListput the number of lines of TempList into TotalLinesrepeat with x = 1 to TotalLineslock screenset cursor to busyput (line x of Templist) into TempNameIf TempName = "" then next repeatif TempName is in card field "Category Names"thendelete last character of TempNameput tempname into TempCategoryput tempname into Categorynext repeatelsepush this cardput "Importing"&&TempNamego to card TempName of TempOtherif the result is not empty then next repeatput the short name of the next card into tempName2put bg field "ingredients" into TempIngredientsput bg field "Directions" into TempDirectionsput bg field "Continue" into TempContinuepop cardpush cardgo card TempCategoryAddNew TempNamerepeatset cursor to busyPut TempIngredients after bg field "Ingredients"Put TempDirections after bg field "Directions"if TempContinue = "Yes"thenpush cardgo to card TempName2 of TempOtherPut TempName2 into TempNameput name of the next card into tempName2put bg field "ingredients" into TempIngredientsput bg field "Directions" into TempDirectionsput bg field "Continue" into TempContinuepop cardelseexit repeatend ifend repeatend ifpop cardend repeatlock screenput "Organizing..."set icon of card button "Import" to 1401set icon of card button "Cut From List" to 1501put "No List Loaded" into card field "Info Other"put empty into card field "Other Stack"push cardgo card 1 of bg "Recipes"send "lockcard" to bg button "lock"go TempOtherdomenu "Close Stack"pop cardaddcolor colorcard,stamp,1put "FINISHED!"beep 3hide messageif there is a window "PleaseWait" then close window "PleaseWait"end mouseupon mouseenterFullBalloons showDirect,"After using the examine button above, you can use this button go ahead and import those darn new recipes."¬& return & "Note: this is an old feature of Amy's Recipes that has not been updated. Therefore it will take a 1.5 years to perform this function."end mouseenter</script>
</part>
<part>
<id>5</id>
<type>button</type>
<visible> <true /> </visible>
<reserved5> 0 </reserved5>
<reserved4> 0 </reserved4>
<reserved3> 0 </reserved3>
<reserved2> 0 </reserved2>
<reserved1> 0 </reserved1>
<enabled> <true /> </enabled>
<rect>
<left>336</left>
<top>133</top>
<right>411</right>
<bottom>183</bottom>
</rect>
<style>shadow</style>
<showName> <true /> </showName>
<highlight> <false /> </highlight>
<autoHighlight> <true /> </autoHighlight>
<sharedHighlight> <true /> </sharedHighlight>
<family>0</family>
<titleWidth>0</titleWidth>
<icon>22501</icon>
<textAlign>center</textAlign>
<font>Chicago</font>
<textSize>12</textSize>
<textStyle>plain</textStyle>
<name>Cut From List</name>
<script>on mouseUpif icon of me = 1501thenbeepexit mouseupend ifplay "click"if the OptionKey is not downthenanswer "Select the recipe you want to delete from the transfer list."¬with "OK" or "Cancel"if it is "cancel" then exit mouseUpend ifset cursor to plusrepeat until the mouse is downend repeatplay "click"select the clicklineput the selectedtext into tempif temp = ""thenbeepexit mouseupend ifif temp is in card field "Category Names"thenbeepanswer "You cannot delete category names!"exit mouseUpend ifanswer "Delete:" && temp & "?" with "ok" or "cancel"if it = "cancel" then exit mouseupdelete the clicklineend mouseUpon mouseenterFullBalloons showDirect,"After using the examine button above, you can use this button to delete recipes from the list that you do not want to import."end mouseenter</script>
</part>
<part>
<id>7</id>
<type>field</type>
<visible> <false /> </visible>
<dontWrap> <false /> </dontWrap>
<dontSearch> <false /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <true /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <true /> </lockText>
<rect>
<left>41</left>
<top>54</top>
<right>141</right>
<bottom>180</bottom>
</rect>
<style>scrolling</style>
<autoSelect> <false /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <false /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>left</textAlign>
<font>Helvetica</font>
<textSize>9</textSize>
<textStyle>condense</textStyle>
<textHeight>12</textHeight>
<name>This Stack</name>
<script>on mouseuphide meend mouseup</script>
</part>
<part>
<id>8</id>
<type>field</type>
<visible> <true /> </visible>
<dontWrap> <false /> </dontWrap>
<dontSearch> <false /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <false /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <false /> </lockText>
<rect>
<left>57</left>
<top>33</top>
<right>276</right>
<bottom>68</bottom>
</rect>
<style>transparent</style>
<autoSelect> <false /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <false /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>center</textAlign>
<font>Chicago</font>
<textSize>12</textSize>
<textStyle>condense</textStyle>
<textHeight>16</textHeight>
<name>Info Other</name>
<script></script>
</part>
<part>
<id>9</id>
<type>field</type>
<visible> <false /> </visible>
<dontWrap> <false /> </dontWrap>
<dontSearch> <false /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <false /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <true /> </lockText>
<rect>
<left>46</left>
<top>169</top>
<right>142</right>
<bottom>205</bottom>
</rect>
<style>transparent</style>
<autoSelect> <false /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <false /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>left</textAlign>
<font>Helvetica</font>
<textSize>9</textSize>
<textStyle>condense</textStyle>
<textHeight>12</textHeight>
<name>Info This</name>
<script>on mouseuphide meend mouseup</script>
</part>
<part>
<id>10</id>
<type>field</type>
<visible> <true /> </visible>
<dontWrap> <false /> </dontWrap>
<dontSearch> <false /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <false /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <false /> </lockText>
<rect>
<left>57</left>
<top>4</top>
<right>456</right>
<bottom>33</bottom>
</rect>
<style>transparent</style>
<autoSelect> <false /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <false /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>center</textAlign>
<font>Helvetica</font>
<textSize>26</textSize>
<textStyle>condense</textStyle>
<textStyle>bold</textStyle>
<textHeight>34</textHeight>
<name></name>
<script></script>
</part>
<part>
<id>12</id>
<type>field</type>
<visible> <false /> </visible>
<dontWrap> <false /> </dontWrap>
<dontSearch> <false /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <false /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <true /> </lockText>
<rect>
<left>45</left>
<top>210</top>
<right>113</right>
<bottom>261</bottom>
</rect>
<style>rectangle</style>
<autoSelect> <false /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <false /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>left</textAlign>
<font>Times</font>
<textSize>9</textSize>
<textStyle>condense</textStyle>
<textHeight>12</textHeight>
<name>Category Names</name>
<script>on mouseuphide meend MouseUp</script>
</part>
<part>
<id>16</id>
<type>button</type>
<visible> <true /> </visible>
<reserved5> 0 </reserved5>
<reserved4> 0 </reserved4>
<reserved3> 0 </reserved3>
<reserved2> 0 </reserved2>
<reserved1> 0 </reserved1>
<enabled> <true /> </enabled>
<rect>
<left>336</left>
<top>65</top>
<right>411</right>
<bottom>115</bottom>
</rect>
<style>shadow</style>
<showName> <true /> </showName>
<highlight> <false /> </highlight>
<autoHighlight> <true /> </autoHighlight>
<sharedHighlight> <true /> </sharedHighlight>
<family>0</family>
<titleWidth>0</titleWidth>
<icon>22555</icon>
<textAlign>center</textAlign>
<font>Chicago</font>
<textSize>12</textSize>
<textStyle>plain</textStyle>
<name>Examine Other</name>
<script>on mouseUp-- finds out which stack to examine and then updates both lists-- timerset lockMessages to trueset lockRecent to truelock screenanswer file "Select the RECIPE STACK you want to import from."¬of type "stack"if it = "" then exit mouseupPicture "PleaseWait",resource,Dialogput it into card field "OtherStackName"put it into OtherstackPut name of this stack into ThisStackPut empty into card field "Category Names"update ThisStack,"This Stack","Info This"update OtherStack,"Other Stack", "Info Other"DeleteLinesset icon of card button "Import" to 1400set icon of card button "Cut From List" to 1500HideSignbeepif there is a window "PleaseWait" then close window "PleaseWait"addColor ColorCard,stamp,1end mouseupon DeleteLineswaitSignlock screenput 0 into UniqueRecipesput card field "Other Stack" into TempListput the number of lines of TempList into TotalLinesrepeat with x = TotalLines down to 1set cursor to busyIf (Line x of TempList = "")¬or (line x of TempList is in card field "Category Names")thennext repeatelseIf Line x of TempList is in card field "This STack"thendelete line x of TempListelseput UniqueRecipes + 1 into UniqueRecipesend ifend ifend repeatPut TempList into card field "Other Stack"put UniqueRecipes into last word of card field "Info Other"Unlock screenend DeleteLineson mouseenterFullBalloons showDirect,"Click me to examine an Amy's Recipe HC STACK for recipes not in this program."¬& return &"Note: This will not work with a new Amy's recipe program. You will need to use the text"¬&& "import feature to import a text file saved by the other Amy's Recipe program."end mouseenter</script>
</part>
<part>
<id>17</id>
<type>field</type>
<visible> <false /> </visible>
<dontWrap> <false /> </dontWrap>
<dontSearch> <false /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <false /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <true /> </lockText>
<rect>
<left>292</left>
<top>267</top>
<right>411</right>
<bottom>286</bottom>
</rect>
<style>transparent</style>
<autoSelect> <false /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <false /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>left</textAlign>
<font>Geneva</font>
<textSize>12</textSize>
<textStyle>plain</textStyle>
<textHeight>16</textHeight>
<name>OtherStackName</name>
<script>on mouseuphide meend mouseup</script>
</part>
<part>
<id>19</id>
<type>field</type>
<visible> <true /> </visible>
<dontWrap> <false /> </dontWrap>
<dontSearch> <false /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <false /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <false /> </lockText>
<rect>
<left>49</left>
<top>297</top>
<right>490</right>
<bottom>384</bottom>
</rect>
<style>transparent</style>
<autoSelect> <false /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <false /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>left</textAlign>
<font>Geneva</font>
<textSize>12</textSize>
<textStyle>plain</textStyle>
<textHeight>16</textHeight>
<name></name>
<script></script>
</part>
<content>
<layer>card</layer>
<id>10</id>
<text>Importing Utility</text>
</content>
<content>
<layer>card</layer>
<id>9</id>
<text>List of all unique recipes in stack "Amy's Recipes2.0b20 HC" TOTAL: 214</text>
<text>This is only for importing from very old versions of this program. The old Hypercard stack version of this program did not have the ability to export recipes to text files. This utility will let you snag recipes from the old version of the program... with a little luck. Use at your own risk.</text>
</content>
<name>Import</name>
<script>on opencard-- put"List of all recipes in this recipe book: NOT UPDATED."into¬-- card field "Info This"-- put "List of all unique recipes in a differnt recipe book:"&&¬-- "NO RECIPE BOOK SELECTED." into card field "Info That"set icon of card button "Import" to 1401set icon of card button "Cut From List" to 1501-- put empty into card field "this stack"-- put empty into card field "other stack"pass openCardend opencardon WaitSignput "Please wait..."end WaitSignon HideSignhide messageend HideSignon update Stackname,ListName,InfoNameWaitSignlock screenput empty into card field ListNamepush cardgo card 1 of StackName in a new Windowput the name of this stack into stacknameset cursor to busyput 0 into countput empty into TempListput empty into CatNameTemprepeat with x = 2 to the number of cards in bg "Contents"if TempList <> "" then put return after TempListput (short name of card x of bg "Contents") into CardNameput CardName & ":" & Return after CatNameTempPut CardName & ":" & Return after TempListPut bg field "Recipe Names" of card Cardname after TempListput count + (number of lines in bg field "Recipe Names" of card Cardname) ¬into countset cursor to busyend repeatpop cardput templist into card field ListNamePut "List of all unique recipes in" && stackname && "TOTAL:" && COUNT¬into card field InfoNameset scroll of card field ListName to 0If StackName = the name of this stackthen put CatNameTemp into card field "Category Names"end update</script>
</card>
card_73833.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<script>on mouseup-- global startTimeplay "click"put the selectedText of me into CardNameif the optionKey is downthensend "ShowMe" && CardName to bg field "Recipe Names" of card CardNameselect line 0 of meelseplay "Slide"put CardName into cd field "Index Name"put bg field "recipe Names" of card CardName into cd field "recipe Names"end if-- put the ticks - startTimeend mouseupon mouseenterFullBalloons showDirect,"Click me view a category index. Option click me"¬&&"to get a floating window of the category index."end mouseenter-- on mousedown-- global StartTime-- put the ticks into StartTime-- -- MouseStillDown-- end mousedown-- on MouseStillDown-- global StartTime-- -- go to the card associated with the click-- set cursor to watch-- currentLine-- set cursor to arrow-- repeat until the mouse is up-- if the mouseloc is within the rect of target then-- currentLine-- else select empty-- end repeat-- -- put the ticks into StartTime-- play click-- if the selectedText = empty then exit MouseStillDown-- set cursor to watch-- put the value of the selectedLine into CardName-- if it is empty then exit MouseStillDown-- put CardName into cd field "Index Name"-- put bg field "recipe Names" of card CardName into cd field "recipe Names"-- put the ticks - startTime-- end MouseStillDown-- on currentLine-- put (((the mouseV - top of the target) - 4) + scroll of the target)¬-- div (textHeight of the target) + 1 into theLine-- if line theLine of target is not empty-- then-- select char 1 to ((number of chars in (line theLine of target)) + 1)¬-- of line theLine to (theLine + 1) of target-- end if-- end currentLine</script>
</part>
<part>
<id>2</id>
<type>field</type>
<visible> <true /> </visible>
<dontWrap> <true /> </dontWrap>
<dontSearch> <true /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <false /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <true /> </lockText>
<rect>
<left>240</left>
<top>37</top>
<right>447</right>
<bottom>254</bottom>
</rect>
<style>scrolling</style>
<autoSelect> <true /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <true /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>left</textAlign>
<font>Helvetica</font>
<textSize>12</textSize>
<textStyle>plain</textStyle>
<textHeight>16</textHeight>
<name>Recipe Names</name>
<script>On MouseUpplay "click"if the optionKey is down then ShowMeelseset cursor to watchput the selectedText of me into CardNameglobal ColorONlock screenplay "Slide"if ColorOn = "True"thengo to Card CardNameAddColor colorCard,fromTop,10unlock screenelsego to Card CardNameunlock screen with visual dissolve very fastend ifend ifselect line 0 of meend Mouseupon ShowMe TheName,TheRectif TheName is empty then put cd field "Index Name" into TheNameif there is not a window TheNamethenset cursor to watchif TheRect is empty then put rect of me into TheRectListoid TheName,me,TheRect,bigWindoidZoom,¬one,helvetica,12,"Click to view:","DontAllowReorg",0else show window TheNameend ShowMeon updateMebeepanswer "Put a script here that will update the Listoid Window if it is already open. The simplist thing would to be it kill it and reopen it. During the update."end Updatemeon closeField -- this should never happenupdatemeend closefieldon mouseenterBalloonItend mouseenteron BalloonItif the mouseLoc is within the Rect of methenFullBalloons showDirect,"Click me view a recipe. Option click me"¬&&"to get a floating window of this category index."end ifend BalloonIt</script>
</part>
<part>
<id>3</id>
<type>field</type>
<visible> <true /> </visible>
<dontWrap> <false /> </dontWrap>
<dontSearch> <true /> </dontSearch>
<sharedText> <false /> </sharedText>
<fixedLineHeight> <false /> </fixedLineHeight>
<autoTab> <false /> </autoTab>
<lockText> <true /> </lockText>
<rect>
<left>240</left>
<top>6</top>
<right>447</right>
<bottom>33</bottom>
</rect>
<style>transparent</style>
<autoSelect> <false /> </autoSelect>
<showLines> <false /> </showLines>
<wideMargins> <false /> </wideMargins>
<multipleLines> <false /> </multipleLines>
<reservedFamily> 0 </reservedFamily>
<titleWidth>0</titleWidth>
<icon>0</icon>
<textAlign>center</textAlign>
<font>Helvetica</font>
<textSize>26</textSize>
<textStyle>condense</textStyle>
<textStyle>bold</textStyle>
<textHeight>34</textHeight>
<name>Index Name</name>
<script>on closefieldset the name of this card to meend closefield</script>
<text><span class="style1"></span><span class="style10">About This Program...,AboutARSelect me to find more information about this program.FILEOpen Stack..."Select me to open another Hypercard stack."Close Stack"Select me to close another Hypercard stack."-1Export To Text...,ExportText"Export your wonderful recipes to a text file to be imported by another program or viewed with Teach Text"Import From Text File...,ImportText"Export recipes that are saved in a TEXT file format."Import From Amy's Recipe Stack...,ImportStack"Import recipes directly from an older copy of Amy's Recipes in the Hypercard STACK format."-2Page Setup..."Brings up basic printer page setup dialoge box."Edit Template,send "domenu Print Report..." to HyperCard"Use this command with caution. If you know what your are doing you can edit the way this program prints out recipes. Only for those with Hypercard experience."Print Table Of Contents,PrintTOC"Prints a 3 column list of all the recipes in this program."Print Mini Cookbook,PrintBatch"Prints all the recipes you have chosen for your mini-cookbook. This feature is great for planning weekly menus."Print Whole Book,PrintBook"Print every darn recipe in the book."Print Recipe,PrintRecipe,P"Print the current recipe you are viewing. If you are not viewing a recipe, you cannot select this command."-3Quit,Domenu Quit HyperCard,Q"Why would you want to quit such a wonderful program?... Maybe to open Quicken to write your shareware check. If this is the case, select me to quit this program."EDIT MENUUndoThis command will undo the last text operation (like cutting, pasting, and deleting).CutCut the selected text and put it on the clipboard.CopyCopy the selected text and put it on the clipboard.Paste TextPast the text in the clipboad into a selected field.RepairUse this command to repair broken indexes due to power failures etc.Delete RecipeDeletes the recipe you are viewing. Hold down the OPTION KEY to avoid the warning dialogue. Note: this command is not available when you are not viewing a specific recipe.Add New RecipeSelect this command at any time to add a new recipe to your cookbook.GO MENUThis menu moves you around, man.HelpThis brings up the help file, which you can view and print.Table of ContentsIf you want to see the main title screen then choose this command.FirstGo to the first recipe or index.PrevGo to the previous recipe or index.NextGo to the next recipe or index.LastGo to the last recipe or index.FindFind a recipe by a word or phrase.Find Again...Find the same word again.FONT MENUChange the fonts with this menu.Style MenuChange the style of the selected text with this menu.TOC menuGo to the Category you choose. If you hold down the OPTION KEY a floating window index of the selected category will be created.Mini CookbookUse the commands in this menu to create a list of recipe to be included in a Mini Cookbook. This Mini Cookbook can be printed or exported to a text file.AddThis command will add the recipe you are viewing to the Mini Cookbook. This command is only available when you are viewing an individual recipe.RemoveThis command will remove the recipe you are viewing from the Mini Cookbook. This command is only available when you are viewing an individual recipe.Clear Mini CookbookThis command removes all recipes from the Mini Cookbook. Note: the recipes are NOT actually deleted.View Mini CookbookThis command will create a floating window with a list of all the recipes in the Mini Cookbook.Add MultipleAdd recipes to the Mini Cookbook from a list of all the recipes.Delete MultipleThis command will allow you to remove one or more recipes from the Mini Cookbook list.Print Mini CookbookThis command (which is also availble in the file menu) will print all the recipes in the Mini Cookbook.</span></text>
</content>
<name></name>
<script></script>
</card>
card_72895.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cauliflower DipCheese BallCheese Stuff MushroomsChex MixChex Party MixChex Party Mix #2Cocoa MixDiet Hot Mocha Cocoa MixFruited PunchHot Tomato BouillonJalapeno Cheese FudgeLayered DipLow Cal Spice Tea MixMexican Cheese FudgeNachosPink PunchSa Sa SupriseSouth Of The Border DipSpinach DipSwiss Mocha MixW.W. Of C. Consummee</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Appetizers</text>
</content>
<name></name>
<script></script>
</card>
card_62546.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style2">tuff To Add & Fix for 2.3</span><span class="style1">---3.0 Plans ---------------------------------------------------------</span><span class="style2">• Any Time the Stack checks for a card existing...</span><span class="style1"> - make sure it is only using first 33 or whatever letters. - make sure that it only checks the appropriate bg - all go card should includ the bg name</span><span class="style2">• Bigger & Small Screen Interfaces</span><span class="style1">(might have to use put with style to save style stuff)(The ability to make default font bigger for all recipes)</span><span class="style2">• Menu Planner with Shopping List</span><span class="style1">(Both biggeren and smaller)(Check out hilight drag XCMD</span><span class="style2">• Faster FIND feature (color and method are slow)</span><span class="style1">(Will have to find and then pass card to the interface. Perhaps limit the find to 1 per recipe)</span><span class="style2">• Options Settings (Maybe just one menu)</span><span class="style1">- bigger / smaller display- Color On / Off</span><span class="style2"></span><span class="style1">• Use go card recipeName of BG RECIPES & do the same when checking for a category or recipe. This will save mess ups and duplications would be allowed.• Reminder at end unles registered(With a chance to put in name with registration number.)• Color About Box with picture -- see if I can still pass the text though• put please wait in better colors• Date recipes when added or updated, then allow searches for new recipes. Imported recipes would be given new dates.</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Things to do list</text>
</content>
<name></name>
<script></script>
</card>
card_62155.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>on importText set lockMessages to true set lockRecent to true -- Select the Text File to Import ---------- answer file "Select a Scripture Memory TEXT file:" of type "TEXT" set cursor to watch if it is empty then exit to hypercard put it into inFile open file infile read from file infile until return if it = "Scripture Memory File" & return then ImportFile inFile else beep answer "This is not a Scripture Memory file." end if close file infileend importTexton ImportFile inFile ------------------------------------------------------------------- -- USES LOCAL VARIABLES: -- Infile = path to the TEXT file to be used -- InFileText = chunks of the InFile -- VerseName = name of a single verse being examined -- recordNo = the number of the currently imported record -- ImportList = numerical item list of the verses to be imported -- theFields = list of fields to be included in the Import -- TheBackground = name of the background to be exported -- ItemDivider = one char string that acts as a seperator between items -- VerseDivider = one char string that acts as a seperator between verses -------------------------------------------------------------------- set cursor to watch set lockMessages to true set lockRecent to true lock screen waitMess On -- put "Ref,ref2,ref3,verse,Category,Date" into theFields put "Verses" into TheBackground put numToChar (29) into ItemDivider put numToChar (30) into VerseDivider put empty into ImportList put 0 into recordNo put 0 into FinalCount ------------------------------------------------------------------- -- READS File to get names of the verses included ------------------------------------------------------------------- set cursor to watch push card go bg TheBackground set itemDelimiter to ItemDivider repeat read from file inFile until VerseDivider if it is not empty then put it into InFileText else close file InFile exit repeat end if -- answer InFileText add 1 to RecordNo put "Examining Record " && RecordNo put item 1 of InFileText && item 2 of InFileText into VerseName if there is not a card VerseName then -- if importList is empty then put RecordNo into ImportList -- else put return & RecordNo after ImportList add 1 to FinalCount put "Importing" && VerseName domenu "new Card" put item 1 of InFileText into bg field "Ref" put Item 2 of InfileText into bg field "ref2" Put Item 3 of InfileText into bg field "ref3" Put Item 4 of InfileText into bg field "verse" Put Item 5 of InfileText into bg field "Category" Put Date() into bg field "Date" if bg field "ref" is in bg button "ref" then repeat with BookNo = 1 to the number of lines in bg button "Ref" if bg field "Ref" = line BookNo of bg button "ref" then exit repeat end repeat else put 0 into BookNo send "DoWork" && BookNo to bg field "Ref" -- WARNING DOWORK CHANGES ItemDivider set itemDelimiter to ItemDivider end if end repeat sortMe NoDialogue pop card waitMess Off answer "Total new verses imported:" && FinalCountend ImportFileon importText inFile -- Uses local variables: -- Infile = path to the TEXT file to be used -- Countfields = Number of fields in the imported TEXT file -- FieldList = Names of bg fields in the order they will be used -------------------------------------------- set lockMessages to false set cursor to watch -------------------------------------------- -- countFields of the TEXT File put 0 into countFields open file inFile put "dummy" into it repeat until it is empty read from file inFile until tab add 1 to countFields if it contains return then exit repeat end if end repeat close file inFile -------------------------------------------- -------------------------------------------- -- lining up incomming fields with bg fields open file inFile repeat with x = 1 to countFields - 1 read from file inFile until tab delete last character of it Put "Please choose field for, '" & it & "'" into Dialogue get chooseBGfield (Dialogue) put it & return After FieldList end repeat -- this does the same for the last field read from file inFile until return Put "Please choose field for, '" & it & "'" into Dialogue get chooseBGfield (Dialogue) put it & return After FieldList close file inFile -- all done! -------------------------------------------- ------------------------------ open file inFile put 1 into recNum -- loops through the cards & fields until the end of file -- this usually creates one or two extra cards, but it -- was easy to code. put "dummy" into it repeat until it is empty put "Now on record #" & recNum domenu "new card" repeat with x = 1 to countFields -1 read from file inFile until tab -- this line removes the tab delete last character of it repeat while it contains quote delete char offset(quote,it) of it end repeat put line x of FieldList into FieldName if field FieldName is empty then put it into field FieldName else put "," & it after field FieldName end repeat -- now do the same for the last field read from file inFile until return put line (x+1) of FieldList into FieldName if field FieldName is empty then put it into field FieldName else put "," & it after field FieldName put empty into field "Don't Use" add 1 to recNum end repeat close file inFile -- ALL DONE! hide message answer "Done!" && recNum && "records written" with "Ok"end importTexton exportText answer "This makes a text file that can be imported by other versions of"¬ && "this program." -- outFile = name and location of file to be saved -- outFileText = temporary storage for chunks of the outfile contents -- theFields = list of fields to be included in the export -- TheBackground = name of the background to be exported -- ItemDivider = one char string that acts as a seperator between items -- VerseDivider = one char string that acts as a seperator between verses -- set cursor to watch set lockMessages to true set lockRecent to true -- ask file "My TEXT Backup" with "Scripture Verse TEXT B.U." if it is empty then exit exportText put it into outFile set cursor to watch set cantAbort of this stack to true waitMess On -- put "Ref,ref2,ref3,verse,Category,Date" into theFields put "Verses" into TheBackground put numToChar (29) into ItemDivider put numToChar (30) into VerseDivider -- -- PUTS A HEADER LINE B4 outFileText SO THE FILE WILL BE RECOGNIZED -- AS A "Scripture Memory File" -- put "Saving information as" && outFile put "Scripture Memory File" & return into outFileText open file outFile write outFileText to file outFile -- push card lock screen go bg theBackground repeat with x = 1 to the number of cards in this background set cursor to busy put "Writing verse" && x &&"out of" && the number of cards in this bg put empty into outFileText repeat with y = 1 to the number of items in theFields put item Y of TheFields into ThisField put bg field ThisField of card x of this bg after outFileText put ItemDivider after outFileText end repeat -- end y repeat put VerseDivider after outFileText write outFileText to file outFile end repeat -- end x repeat close file outFile pop card hide message waitMess off set cantAbort of this stack to falseend exportText</text>
</content>
<name></name>
<script></script>
</card>
card_75898.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Chicken CasseroleChicken EnchiladasChicken In White WineChicken SpaghettiChicken Yum-YumHoney Spiced Roasted ChickenHot Chicken SaladMexican ChickenMonterrey Jack ChickenSanta Fe ChickenTurkey Cutlets</text>
</content>
<content>
<layer>background</layer>
<id>28</id>
<text>11</text>
</content>
<name>Poultry</name>
<script></script>
</card>
card_44846.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Cauliflower DipCheese BallCheese Stuff MushroomsChex Party MixChex Party Mix #2Chex Party Mix #3Cocoa MixDiet Hot Mocha Cocoa MixFruited PunchHot Tomato BouillonJalapeno Cheese FudgeLayered DipLow Cal Spice Tea MixMexican Cheese FudgeNachosPink PunchSouth Of The Border DipSpinach DipSwiss Mocha MixW.W. Of C. Consummee</text>
</content>
<content>
<layer>background</layer>
<id>28</id>
<text>20</text>
</content>
<name>Appetizers</name>
<script></script>
</card>
card_60272.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<script>on idleglobal ColorONlock screenif ColorOn = "True"thengo to next cardAddColor colorCard,dissolve,5unlock screenelsego next cardunlock screen with visual dissolve very fastend ifend idle</script>
