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FileMaker Pro Database | 1994-05-08 | 1.2 MB | 17,704 lines

Creame@ Briefly@ Rectangular@ Wedge@ Cilantro Pesto Peanuts@ Irish@ HBAM2001MAY84 The Computer Cookbook Acadian Aioli Basil Almond Almonds Angel Apple Apple Glazed Cornish Apples Applesauce Asian Slaw-ginger-grilled Chicken Bacon Bacon-microwave Baked Baked Mashed Potatoes/parmesan Cheese Balls Banana Barbecue Barbecued Barley Basic Pesto Basil Basil-garlic Butter Beans Becon Batter Bread Beer-batter Beets Birthday Biscochitos Biscotti Black Boiled Bonanza Bonnie Bourekakia Boursin Braised Carrots Bread Breaded Breast Brittle Broccoli Broiled Tomatoes Cheese Broken-glass Browned Brownies Bulgur Salad Bunelos Burgundy Buttered Buttermilk Mashed Potatoes Buttermilk Whole-wheat Bread Cacciatore Caesar Caesar Salad Cajun Cakes California Casserole Canapes Candied Candy Canyon Caril Carne Carrot Cashew Casserole Cauliflower Caviar Cheese Cheese Bread Cheese Bread Biscuits Cheese Filling Bread Cheese Stuffed Chicken Cheesy Garlic Bread Chews Chick Chicken Chicken Breasts Parmesan Chicken Cacciatore Chicken Licken Chicken Chicken Tabbouleh Salad Chicken Tarragon Chicken Crispy Peanut Butter Chicken Oranges Cucumber Chili Chili Marinade Chilie Chilies Chinese Chinese Marinade Chinese Marinade Chocolate Choient Chopped Chowder Cilantro Marinade Cilantro Pesto Peanuts Classic French Bread Coated Coconut Cocoons Coffee Colada Company Cookie Cookies Black Salsa Cornish Cottage Cottage Country Couscous Crakels Cranberry Chutney Cranberry Fruit Relish Cream Creamed Creamy Creole Crisp Croutons Crunch Crust Cumin Curried Curried Chicken Curry D'oeuvre D'oeuvres Dijon Cheese Sauce Dijon Chicken Strips Dinner Dollars Dolmas Doris Double Dough Dream Dressing Dumplings Eggplant Empanadas Empress Enchilada Enchiladas England Ethiopian Lentils Family Fancies Favorites Fettuccine Cilantro Fettuccine-spinach-g Fettucine Fillets Flakes Fluff Fondue French Fresh Fried Frittata Frittata Zolessi's Frozen Fruit Fudge Galinha Garlic Gingerbread Cheese Dressing Cheese Dressing Cheese Sauce Goddess Grandma's Grape Gratin Green Grilled Grouper Guaranteed Hamburger Happy Harvest Hazelnut Heatter's Herb-infused Olive Herbed Olive Marinade Herbs Holiday Honey Lemon Hoosier Horns Noodle Stir-fry Casserole Hummus Hummus Marinade Icing Irish Italian Italian Bread Roasted Jalapeno Jelly Karydi Khachapuri Kidney Kuchen Putanesca Larry Forgione's Peanut Sauce Larry's Lasagna Latkes Layered Leaves Lemon Lemon Chicken Cream Levora's Southern Fried Chicken Light Liptauer Lipton Liver Livers Lobster Louis Louisiana Macadamia Macaroons Magic Mahimahi Macadamia Crust Maida Man's Mandarin Mango Chutney Mango-macadamia Cream Marcus Marie Marinade Marinara Marinated Maryland Masala Mashed Potatoes Cabbage Mediterranean Meringue Microwave Miniature Minute Poblano Mondelbrodt Mother's Mounds Mousse Muffins Mushroom Mustard Cream Sauce Neiman North Nutty Oatmeal Oatmeal Bread Crust Butter Crust Onion Orange Orange Butter Orange Gallo Oriental Marinade Oriental Shrimp Pancakes Papaya Parmesan Chicken Pasta Pasta Casserole Pasta Dough Pasta Provencale Pasta Salad Pastelitos Pastry Peanut Peanut Butter Sauce Peanuts Pecan Pecan-banana Relish Penne Pasta Ginger Pepper Peppered Peppers Pickled Pineapple Pizza Poivre Portofino Posole Potato Potato Cheese Potato Frittata Potato Pancakes Potatoes Pound Pretzels Prize Pudding Puffs Pumpkin Punch Quick Rabbit Ramaki Red-cooked Redneck Rellenos Remoulade Roast Rocks Rocky Rogelach Rolls Romanik Romanik Rosella's Rosemary Cream Roughy Round Ruthie Salad Salmon Salsa Salties Sangria Santa Sauce Saute Sauteed Scallops Scampi Scampi Fettucini Schnecken Scrambled Seafood Seasonal Seasoning Shanks Shitake Mushroom Spinach Quiche Shitakes Shrimp Shrimp Pasta Pesto Snapper Something Sopapilla Souffle Southwestern Relish Spaghetti Spanokapita Spiced Spiced Butter Spices Spinach Spinach Casserole Spinach Pesto Spinach Phyllo Pizza Spinach Salad Cheese Split Split Sponge Squares Squash Standing Steak Steamed Sticks Sticks Stir-fried Strawberry Streusel Strudel Stuffed Style Sue's Sukiyaki Summer Summer Tomato Basil Cream Dried Tomato Basil Butter Sunshine Supreme Suprise Swedish Sweet Swordfish Swordfish Avocado Salsa Szechwan Tahini Tamales Tandoori Marinade Tangerine Tartar Tavern Teiglach Ten-grain Tetrazzini Chicken Pasta Chicken Pasta Chicken Ribbons Spicy Sauce Thai-style Chicken Potato Salad Lorenzo Tomato Tomatoes Torejas Torte Tortillas Tostadas Turkey Turtles Twice-baked Upside Varda's Piccata Capers Vegetables Velvet Vicki Waffles Walnut White Whole Wings Winning Yogurt Zabaglione Zippy Zucchini Appetizer Beans Beverage Breads Brunch D'oeuvre Dessert Dessert Dressings Entree Entree Pasta Potato Rolls Salad Sauces Snack Vegetable Vegetable 12-14 12-16 15-20 2-4-6 2-4-6 Blocks Cakes Cookies Crust Dozen Drinks Loaves Pieces Pound Pretzels Serving Serving Servings Servings Square Stick Torte Basic Pesto@ Bulgur Salad@ Cheese Bread Biscuits@ Chinese Marinade Cranberry Fruit Relish@ Eggs@ Cheese Dressing@ Hummus Marinade@ Lemon Chicken Cream@ Mediterranean@ Oriental Shrimp@ Portofino@ Romanik Shrimp Pasta Pesto@ SticksI Chicken Pasta Dessert Entree VegetableZ 2-4-6J Serving Servings Clove Pinch Whole Slice@ Whole American@ Bag-plastic@ Bell@ Breasts Butter Cauliflower@ Chicken Chopped Cloves Cooked-unsliced@ Crisco Drained Egg-beaten 1-3/4 Bunch Clove Clove Cloves Diced Dozen Minced Pinch Pinch Sheets Slice Sprig Square Stalk Stick Tablet Whole Whole Clove Dozen Pinch Portion Slice Sprig Square Stalk Stick Whole Whole 1-1/2 1-ince 1-inch 1/2-inch 1/2-pound 1/2-to 1/4-inch 1/8-inch 10-grain 12-crushed 15-1/2 16-ounce 4-pound 52-56 8-ounce 9-inch About Active After Alaska All-purpose Allspice Almond Almonds Almost American Anaheim Ancho Anchovies Anchovy Angel Anise Another Apple Apples Applesauce Apricots Arborio Artichoke Asparagus Avocado Bacon Bacon-2-4-6 Bag-plastic Baked--pie Baking Balsa Balsamic Bamboo Bananas Basic Basil Batter Beans Beaten Before Berbere Between Bisquick Black Blackeyed Blanched Blush Boiled Boiling Boned Boneless Bones Bottle-ketchup Bouillon Boursin Boxed Brand Brandy Bread Breast Breasts Breasts Breasts-skinned Brewed Brewers Broccoli Broilers Broken Broth Brown Brownie Browning Brush Bulgur Bullion Bunch Bunches Butter Butter Buttermilk Cabbage Cabbage-shredded Candied Canned Cannot Capers Caramels Caraway Cardamom Caribe Carrot Carrot-shredded Carrots Cartilage Carton Cashews Catsup Cauliflower Caviar Cayenne Celery Celery-chopped Cereal Cheddar Cheese Cherries Cherry Chervil Chesse Chestnuts Chick Chicken Chicken Chickens Chili Chilie Chilies Chilled Chinese Chips Chives Chocolate Choice Chopped Chopped Chopped-fine Chops-chopped Chuck Chunk-style Chunks Chunky Cider Cilantro Cinnamon Citrus Clams Clarified Cleaned Clove Cloves Cloves Cloves--garlic--chop Cloves--garlic-chopp Cloves-garlic Coarse Coarsely Cocoa Coconut Coffee Colby Color Coloring Comments Concentrate Concentrated Condensed Confectioners Container Cooked Cooked-unsliced Cooking Cored Coriander Cornish Cornstarch Cottage Covered Cracked Cracker Crackers Cranberries Cream Creamed Creamy Creole Crisco Crisco Crisp Crosswise Croutons Crumb Crumbled Crumbs Crushed Crushed-fine Crust Cubes Cucumber Cumin Curry Dampened Dates Deboned Dente Desired Deveined Diced Dijon Dijon-style Discarded Dissolved Distilled Divided Dough Drained Drained Dream Dredging Dressing Dried Drops Dulany Duncan Dusting Dutch Eagle Easily Egg-beaten Egg-beaten Eggplant Eggplants Enough Envelope Envelopes European Evaporated Extra Extra-virgin Extract Fermented Fettuccine Fettucini Fiber Filets Filets Fillet Fillets Filling Finely Finest Firmly Five-spice Flake Flaked Flakes Flanken Flavor Florets Flounder Flour Filets Flour Frozen Ginger Grind@ Hoisin Jello Limep Mayonaise@ Mushrooms Onion Paprika Pecans Pepper-to@ Quartered@ Ripe@ Scallion@ Sharp SlicedD Stewing@ Summer@ Until@ Water@ Whole 1/2-inch Blender@ Chili Cloves Creame Flour Flour-sifted Fluid French Fresh Freshly Frozen Frozen Fruit Frying Fudge Garan Garbanzos Garlic Garlic-chopped Garlic-onion Garnish Gelatin Ginger Ginger Glass Glaze Glycerin Gorgonzola Gouldens Graham Grand Granulated Granules Grappa Grated Grated-rind Gravy Green Greens Grill Grind Grindings Grotons Ground Grouper Half-and-half Halibut Halved Halves Hamburger Harina Hazelnuts Heads Hearts Heavy Herbs Hines Hocks Hoisin Hoisin Hominy Honey Horseradish Included India Individually Instant Instead Intact Italian Jalapeno Jalapenos Japanese Jello Jello Jello-any Jelly Jicama Juice Juice-concentrate Juices Juicy Julienne Jumbo Kernels Ketchup Kidney Kraft Large Layer Leaves Leeks Lemon Lemon-juice Lemonade Lengths Lengthwise Lentils Lettuce Libby's Light Linguine Lipton Liqueur Liquid Livers Locatelli Longhorn Loosely Low-fat Lowfat Luketelli Lukewarm Macadamia Madeira Mahimahi Mandarin Mangoes Maple Margarine Marinade Marinated Marnier Marsala Marshmallows Masala Mashed Mayonaise Mayonnaise Measuring Meaty Medium Medium-onion-chopped Medium-size Melted Melted-divided Meringue Mexican Mexico Microwave Mince Minced Mincemeat Miniature Minutes Mixed Mixture Moist Molasses Moledo Mozzarella Munster Mushroom Mushrooms Mushrooms Mustard Nestles Neufachatel Non-fat Nutmeg Nutritional Oatmeal Oil-packed Olive Olives Onion Onion Onion-chopped Onions Onions-chopped Optional Orange Oranges Oregano Orleans Ortega Other Ounce Ounces Oyster Paces Package Packed Panko Papaya Paper Paprika Paprika Pared Parmesan Parsley Parts Party Pasilla Pasta Paste Pasteurized Pastry Peaches Peanut Peanuts Pears Pecan Pecans Pecans Pecante Peeled Peeled-pitted Penne Pepper Pepper-to Peppercorns Peppereridge Pepperidge Pepperoni Peppers Perkins Perrins Picked Picket Pickle Pickling Piece Pieces Pignoli Pimento-stuffed Pinch Pineapple Pinon Pitted Pizza Place Plain Plate Poblano Posole Potatoes Poultry Pound Pounded Pounds Powder Powdered Prawns Prepared Pressed Pretzels Process Processed Prunes Pudding Pumpkin Puree Pureed Purpose Quaker Quartered Quick Radishes Raisins Recipe Redfish Reese Refreshed Refried Regular Release Relish Remove Removed Reserve Rib-beef Ricotta Rings Rinsed Rising Roast Roasted Rockfish Rolled Romaine Romano Rondele Rosemary Rosethorn Roughly Roughy Round Saffron Salad Salmon Salted Saltine Saltines Sauce Sauteed Scalded Scallion Scallions Scallops Scotch Scrod Scrubbed Seafood Seasoned Seasoning Seasonings Sections Seeded Seeded-minced Seeds Semi-circles Semolina Separated Seperated Sesame Shallot Shallots Shanks Sharp Sharp Sheets Shell Shelled Sherry Shiitakes Shirataki Shitake Shoots Shortening Shredded Shrimp Sifted Sirloin Sized Skewers Skinless Skinned Skins Sliced Sliced Slices Slices--bacon Slightly Slivered Small Small--onion-chopped Small-chopped Smashed Smoked Snapper Snappers Soaked Soaking Softened Solid Sourdough Spaghetti Spanish Spare Spices Spinach Spinach-cooked Split Sprigs Spring Sprinkled Sprouts Squash Squeeze Squeezed Stacked Stale Stalk Starch Steak Steaks Stems Stewed Stewing Stick Sticks Stiff Stiffly Still Stock Strawberries Strips Strong Stuffed Stuffing Style Sugar Summer Sun-dried Super Supreme Swansons Sweet Sweetened Swiss Swordfish Syrup Tabasco Tablespoon Tablespoons Tahina Tangerine Tapioca Tarragon Tartar Taste Teaspoon Temperature Tender Thawed Thick Thickly Thin-skinned Thinly Thirds Thread Threads Three Thyme Tiger Toasted Together Tomato Tomatoes Tomatoes-crushed Topping Tortillas Towel Trimmed Tuna-drained Turkey Turmeric Unbeaten Unbleached Unflavored Unpeeled Unsalted Unsifted Unsweetened Until Unwrap Vanilla Vegetable Vermicelli Vidalia Vinegar Virgin Wafers Walnut Walnuts Washed Water Water-to Watercress Wedges Wesson Wheat Whipped Whipping Whiskey White White-fleshed White-wine Whites Whole Whole Wings Wooden Worcestershire Wrapped Yeast Yellow Yogurt Yolks Yolks-slightly Yorkshire Zucchini 1/2-inch 1/2-inch 1/4-inch 16-ounce 28-ounce 6-ounce 9-inch Accompaniment All-purpose Allspice Almonds American Anchovy Anise Apart Apples Apples-chopped Approx Approximately Asparagus Assemble Avocado Bacon Baked Bakers Baking Balsamic Bananas Barbecue Barley Basil Beans Beans--dry--uncooked Beaten Beets Belgian Benedictine Bermuda Black Blackberries Blanched Blend Blended Blender Boiled Boiling Boneless Bouillon Bouquet Bourbon Brand Brandy Bread Breasts Brine Broccoli Broken Broth Brown Brush Bunch Bunches Burgundy Butter Buttermilk Cabbage Cajun Cakes Candied Candies Canned Capers Caramel Caraway Cardamom Caribe Carrot Carrots Cashew Cashews Catsup Cauliflower Cayenne Celery Celery-chopped Cheddar Cheese Cherries Cherry Chestnuts Chicken Chili Chili Chilies Chilies-chopped Chinese Chips Chives Chocolate Chopped Chunked Chunks Cilantro Cinnamon Cinnamon-sugar Clove Cloves Cloves Cloves--garlic--crus Coarse Coarsely Cocktail Coconut Coddled Coffee Cognac Concentrated Condensed Confection Confectioner's Container--chicken Container-cool Cooked Cooking Cooled Cored Coriander Cornstarch Cottage Couscous Cracked Cracker Cream Creame Creamy Crisco Crosswise Crumbled Crumbs Crushed Crust Crystallized Cubed Cubes Cumin Currants Curry Custard Dashi Dates Dente Depending Deveined Devoste Diced Dijon Dissolved Divided Creame@ Dough@ Filo@ Fruit Half-and-half@ Juices@ Louisiana@ Olive Pepper Powered@ Seed@ SodaM Sunshine@ Tomato Vermouth@ Worcestershirej 15-30@ About@ Among Bake@ Baking Beets@ Blend Dough Drained Dressing Dried Drops Eagle Eggplant Eggs-boiled Empty Endives Evaporated Extract Fashioned Favorite Fennel Fenugreek Fettuccine Fillets Filling Finely Firmly Flaked Flakes Flattened Flavored Flavoring Florets Flour Fluted Fresh Freshly Fried Frosting Frozen Fruit Fruit Frying Garlic Garlic-crushed Garnish Ginger Glaze Glutamate Graham Granulated Granules Grape Grass Grated Gravy Green Grill Grilled Ground Gruyere Half-and-half Halved Hamburger Hazelnuts Heaping Heavy Hershey Hoisin Honey House Hungarian Imported Inch-butter Ingredient Instant Italian Jello Jelly Juice Juices Julienned Jumbo Kirsch Kitchen Kosher Krispies Large Lasagna Layer Leaves Lemon Lengthwise Lettuce Light Lighter Lightly Liquid Liquor Livers Loosely Louisiana Luzianne Majic-seafood Mapleine Maraschino Margarine Marinade Marinara Marinated Marjoram Marshmallows Mashed Mayonnaise Measure Meats Medium Medium-sweet Melted Meringue Minced Miniature Mirin Mixture Molasses Moledo Monosodium Monterey Morsels Mozzarella Mushroom Mushrooms Mustard Needed Nestle Nicoise Noodles Nutmeg Oatmeal Olive Olive Olives One-pound Onion Onion-chopped Onion-small-grated Onions Onions-diced Optional Orange Oranges Oregano Oriental Ounce Outer Oyster Package Packed Paper Paprika Parmesan Parsley Parts Party Passed Pasta Paste Pastry Peanut Peanuts Pearl Pearled Pecans Peeled Pepper Pepper Peppercorns Pepperidge Peppers Pernod Perrins Pickle Pickled Pickles Picks Pieces Pimento Pinch Pineapple Pinto Pitted Plain Potatoes Pound Powder Powdered Powered Precooked Prepared Preserved Provolone Prunes Pudding Pumpernickel Quartered Quarters Rabbit Radishes Raisins Raspberries Recipe Red-wine Reduced Remove Removed Reserved Ricard Rings Rinsed Roasted Romaine Rosemary Salad Salmon Salted Saltines-finely Sauce Scallions Scampi Seasoned Seasoning Seeded Seeds Semi-sweet Semisweet Separated Sesame Shallot Shell Shelled Sherry Shitake Shortening Shredded Shrimp Sifted Sized Sliced Slices Slightly Slivered Small Sodium Softened Spatula Spice Spices Spinach Split Spread Stalks Starch Stick Stock Strawberries Strawberry Strips Stuffing Style Substitute Sugar Sunshine Swansdown Sweet Swiss Syrup Szechwan Tabasco Tablespoon Tablespoons Tamarind Tarragon Tartar Tarter Taste Teaspoon Thick Thirds Through Thyme Toasted Tomato Tomato Tomatoes Tomatoes--chopped Tooth Topping Toppping Tough Towels Trimmed Tub--cool Turmeric Turnips Twice Unbaked Uncooked Unpeeled Unsalted Unsweetened Vanilla Vegetable Vegetables Vermouth Vinegar Walnuts Warishita Washed Water Wedged Wedges Wheat Whipped Whipping Whiskey White Whites Whole Whole-bean Wooden Worcestershire Worcestershire Yellow Yellow-bean Yogurt Yolks Zucchini 1-1/2 1-1/4 1-3/4 1-inch 1/2-1 1/2-inch 1/4-inch 1/8-inch 10-12 10-18 12-14 12-cup 140'f 15-20 15-30 16-1/2 16-20 1tablespoon 2-1/2 2-1/4 2-3/4 2-inch 2-quart 20-25 20-30 25-30 3-1/2 3-inch 3-inches 3/4-inch 35-40 35-45 40-50 45-60 5-1/2 50-60 6-1/2 8-inch 8-quart 9-inch About Above Absorb Absorbed Absorbent Absorbs According Accumulate Across Added Adding Addition Additional Adhere Adheres Adjust Advance After Again Against Ahead Aioli Allow Allowing Almonds Almost Along Alternate Alternately Alternating Aluminum Always Amber Among Among Amount Amounts Anchovies Anchovy And/or Andsalt Angel Anise Another Apart Appears Appetizers Apple Apples Applesauce Approx Approximately Around Arrange Arranging Artichoke Artichokes Aside Asparagus Assemble Attractive Aunts Avocado Avoid Backbone Bacon Baguettes Baked Baking Baking Balls Balsa Balsamic Bamboo Bananas Barbecue Barley Basic Basil Basket Baste Basting Batch Batches Batons Batter Bean-curd Beans Beaten Beater Beaters Beating Because Become Becomes Beets Before Begin Beginning Begins Behind Beige Berries Better Between Birds Bisquick Bitterness Black Blackberries Blackeyed Blade Blanch Blend Blend Blended Blender Blending Blister Blistered Blisters Blooms Blueberries Board Boiled Boiler Boiling Boils Boned Boneless Bones Border Bottle Bottles Bottom Bouillon Bouquet Bourbon Bowls Brand Brandy Bread Break Breakfast Breaking Breast Breasts Briefly Bring Bringing Briskly Brittle Broccoli Broil Broiler Broiling Broken Broth Brown Briefly@ Brown Casserole Cheese Chill@ Cinnamonn Coatedw Combine Cooking Cover@ Cream Crush@ Custard Degrees Discard@ Dolmas@ Drain During@ Equal@ Family@ Flattened@ Fluffy FromU Garlic Ginger Grated Halfd Heata Herbalist@ Immediately Brown Browned Brownies Browning Bruising Brunch Brush Brushing Bubble Bubbles Bubbling Bulgur Bullion Bunch Bundt Bunelos Burghul Burning Butter Butter-1-qt Buttered Buttermilk Cabbage Cajun Cakes Called Calories Candied Candy Canned Capers Caramel Caramels Careful Carefully Carrot Carrots Carving Cashews Casserole Casserole Catch Catholic Catsup Cauliflower Caviar Cavity Cavity-side Cayenne Celery Center Centered Centers Ceramic Changes Charred Charring Check Cheddar Cheese Cheese Cheese-side-in Cheesecloth Cherries Cherry Chestnuts Chewy Chick Chicken Chiles-bring Chili Chilie Chilies Chilies--bring Chilis Chill Chilled Chinese Chipped Chips Chives Chocolate Chocolates Chopped Chopping Chops Chunks Chunky Chutney Cider Cigar Cilantro Cinnamon Cinnamon Cinnamon-sugar Circle Circles Circular Citrus Claims Clams Clarified Clean Clear Cleaver Clinging Clings Clockwise Close Closely Closest Cloth Cloths Clove Cloves Coals Coarse Coarsely Coated Coated Coating Coats Cocktail Cocoa Coconut Coddled Coffee Coils Colander Color Colored Colors Combination Combine Combine Combined Combining Comes Compact Complete Completely Concentrate Condensed Confectioner's Consistency Constantly Contain Container Contents Continue Cooked Cooker Cookie Cookies Cooking Cooking Cooks Cooled Cooling Coriander Coriander-parsley Corner Corners Cornish Cornstarch Cottage Counter Country Couple Couscous Cover Covered Crack Cracked Cracker Crackers Cream Cream Creame Creamed Creamier Creamy Create Creating Creative Creole Crescents Crisco Crisp Crisped Crispy Croutons Crowd Crumble Crumbled Crumbling Crumbly Crumbs Crumpled Crush Crushed Crust Cubes Cucumber Cumin Cupcake Curdle Currants Curry Custard Custard Cut-rite Cut-up Cutting Cylinder Cylinders Dates Debone Decorate Decoration Deep-fry Deglaze Degrees Degrees Delicately Dente Depending Design Desired Determining Devein Developed Diagonal Diagonally Diameter Diced Different Dijon Dilute Dinner Dipping Direct Directed Directions Directly Disappears Discard Discarding Dishes Dismayed Dissolve Dissolved Dissolves Distribute Distributed Divide Divided Dividing Doesn't Dollop Dolmas Don't Doneness Double Doubled Doubles Dough Dover Dozen Draft-free Drain Drain Drained Drawn Dredge Dressing Dried Drippings Drips Drizzle Drizzling Dropped Droppings Drops Drown Dumplings During Dutch Eagle Early Earthenware Easier Easily Economics Edges Eggplant Eggplants Eight Eighths Either Elastic Electric Empty Emulsified Emulsion Ending Enjoy Enough Enrich Enter Entire Entree Envelope Equal Equally Evenly Every Everyone Everything Exactly Except Excess Excuse Exposed Extra Extract Extremely Fabric-like Facilitate Facing Fairly Falls Family Fancy Fantastic Fashion Fashioned Faster Favorite Fenugreek Fermented Fettuccine Fettucini Fiber Field Fifteen Filled Fillet Fillets Filling Fillings Fills Filter Final Finely Finger Fingers Fingertips Finish Firmly First Fitted Fitting Flake Flaked Flakes Flame Flameproof Flatten Flattened Flavor Flavored Flavoring Flavors Flesh Fleshy Float Flour Flour-butter Floured Flours Flowerettes Fluff Fluffier Fluffy Fluffy Fluid Foaming Foams Foamy Foil-covered Folding Folds Followed Following Follows Fondue Fork-tender Forks Forming Forms Found Fragrant Freeze Freezer French Frequently Fresh Freshly Friday Fridge Fried Friend Fritos Front Frost Frosting Frozen Fruit Fruits Frying Fudge Fully Fumes Gallon Garbanzos Garlic Garlic Garnish Garnished Gather Gelatin Gelatine Generously Gently Getting Ginger Ginger Given Glass Glaze Glossy Golden Good-size Gradually Graham Grains Granulated Grape Grass Grate Grated Grated Grater Gravy Grease Greased Great Green Greens Griddle Grill Grilled Grilling Grind Grinding Ground Gummy Habachi--15 Half-and-half Halfway Halved Halves Hamburger Hamburgers Hammer Handfuls Handle Handling Hands Heads Health Heaping Hearts Heat-proof Heated Heavenly Heavy Heavy-bottom Heavy-duty Helps Herbalist Herbs Hershey Hoisin Holds Holes Hollow Honey Hotter Hours Husks Ice-cream Ice-water Immediately Immediately Immerse Improves In-boiling Inch-size Inches Incision Including Incorporated Increase Increasing Indefinitely Individual Individually Ingredients Ingredients Juice Lamb@ Liquid Marinate@ Medium Microwave@ Minute Minutes Mixture Mushroom-tomato@ Onion Original@ Overdo@ Pancake Pasta Penne@ Phillippi-rhodes@ PlaceG Platter@ Potatoes Preheat Processor Quantity@ Ingredients Ingredients--mix Ingredients--using Ingredients-cut Innovation Input Insert Inserted Inside Instant Instead Intact Internal Intervals Invert Inverted Irish Irritate Italian Ivory Jalapeno Jalapenos Jam-like Jell-n-serv Jello Jello-gelatin Jelly Jelly-roll Jicama Juice Juice Juices Kernels Kettle Khachapuri Kitchen Knead Knife Label Ladle Large Larger Lasagna Later Layer Layering Layers Leaks Leasing Least Leave Leaves Leaving Leeks Left-over Leftover Leftovers Lemon Lemonade Lengths Lengthwise Lentils Lettuce Level Liberally Light Lightly Lined Liners Lipton Liquid Liquid Liquor Little Liver Livers Loaves Location Longer Loose Loosely Loosen Loses Louisiana Lovers Lower Lukewarm Lumps Lunchtime Macadamia Machine Mahimahi Maintain Majic's Maker Makes Making Makins Mallet Mandarin Mangoes Margarine Marinade Marinara Marinate Markets Marks Marsala Marshmallows Mashed Masher Mayonnaise Mealy Meanwhile Measure Measuring Meatless Meats Medium Medium Medium-high Medium-low Medium-size Mellows Melted Melts Membranes Meringue Metal Method Microwavable Microwave Microwave-safe Mid-point Middle Middled Milk-yeast Mince Minced Miniature Minimum Minute Minute Minutes Minutes Mixed Mixer Mixes Mixing Mixture Mixture Moderate Moderately Moist Moisten Moistened Moisture Molasses Months Motor Mound Mounds Mozzarella Muffin Muffins Multiply Mushroom Mushroom-tomato Mushrooms Mushy Mustard Napkin Narrow Nearly Necessary Needed Never Nicely Night Non-aluminum Non-stick Noodles Nutmeg Nutritional Oatmeal Occasionally Often Oiled Older Olive Olives One-eighth One-fourth One-half One-inch One-quart Onion Onion Onion-mushroom Onions Opaque Opened-up Openings Opinionated Optional Options Orange Oranges Order Ordinary Oregano Original Other Ounces Outer Outlived Outside Oven-safe Ovenproof Over-cooking Over-not Overbake Overcook Overdo Overlap Overlapping Overly Overnight Overturned Oyster Package Packet Padilla Paint Pancake Pancake Pancakes Panko Paper Papery Paprika Paring Parmesan Parsley Partially Particles Partly Parts Party Pasta Pasta Paste Pastry Pattern Patties Pauline Peaked Peaking Peaks Peanut Peanuts Pears Pecan Pecans Pecante Peeled Peels Penne Pepper Peppercorns Pepperoni Peppers Perfectly Perkins Permeate Permit Perrins Pesto Phillippi-rhodes Pickles Pickling Pie-shaped Piece Pieces Pierced Pignoli Pillow Pimento Pinch Pinching Pineapple Pinto Pizza Place Place Placed Places Placing Plain Plastic Plate Plates Platter Please Plenty Pliable Poach Poached Pocket Pockets Point Poked Poking Portion Portions Position Posole Possible Potato Potatoes Potatoes Poultry Pound Powder Powdered Powders Power Pre-heated Preferably Preheat Preheat Preheated Preparation Prepare Prepared Preparing Press Pressed Pressing Pressure Pretty Pretzels Prevent Prick Probe Process Processing Processor Processor Proof Protein Provolone Pudding Puff-up Puffed Puffs Pulse Punch Puncture Puree Pureed Purpose Putting Pyrex Quality Quantity Quart Quarter Quarters Quarts Quickly Rabbit Radishes Raise Raisins Random Rapidly Reaches Reactive Ready Really Rearranging Recipe Recipes Recover Rectangle Rectangular Reduce Reduced Reese Refresh Refried Refrigerate Refrigerated Refrigerator Regularly Reheat Rehydrate Release Relish Rellenos Rectangular@ Remainder@ Repeat Rings@ Rotating@ Sauce Score Section@ Serve Shallots Should Simmer Sliced Smooth@ Souffle@ Spoon} Sprinkle Steaks@ Strainer@ Sugar Tail@ TemperatureR Thickened@ Through Together Tossk Until Vegetables Wedge Remainder Remaining Remember Remove Removed Removing Repeat Repeat Replace Reroll Resemble Resembles Reserve Reserved Reserving Resting Result Retain Retained Return Reverse Reynolds Ribbons Ricer Ricotta Ridge Right Rings Rinse Rising Roast Roasted Roasting Roasts Rolled Rolling Rolls Romaine Rosemary Rotate Rotating Rough Round Rounded Rungs Running Runny Saffron Salad Salmon Salted Salty Saran Satiny Saturday Sauce Sauce Sauce-catsup Sauceboat Saucepan Saucer Sauces Sausage Saute Sauteed Scalded Scales Scallions Scallops Scampi Scatter Scoop Scoops Score Score Scored Scotch Scrape Scraped Scraping Scrub Seafood Sealed Seared Season Seasoned Seasoning Seasonings Second Seconds Section Sections Secure Seeds Segments Semisweet Separate Separated Separately Separates Serve Serve Served Server Serves Serving Servings Sesame Setting Seven Several Shake Shaking Shallot Shallots Shallots Shallow Shank Shanks Shape Shapes Sharp Sheet Sheets Shelf Shell Shellfish Shells Sherry Shield Shiny Shoots Short Shortening Should Should Shoulder Shred Shredded Shrimp Shrimps Sides Sieve Sifted Silks Similar Simmer Simmer Simmering Since Single Sirloin Sister Sixteen Sized Skewer Skewers Skillet Skin-side Skinned Skins Slash Slashes Slice Sliced Sliced Slices Slicing Slight Slightly Slits Slotted Slowing Slowly Small Smash Smoking Smooth Smoother Snugly Soaking Soft-set Soften Softened Solid Solids Souffle Sound Sounds Source Southwest Spaghetti Spare Spatula Speed Spice Spiced Spices Spinach Spinner Spins Split Spoke-fashion Sponge Spoon Spoon Spooned Spoonful Spoonfuls Spooning Spoonsfuls Spots Spray Spread Spreading Spreads Sprig Sprigs Spring Springform Springs Sprinkle Sprinkle Sprinkled Sprinkling Sprinklings Sprouts Square Squares Squash Squeeze Srpead Stack Stainless Stale Stalks Stand Standing Stands Starch Start Starting Starts Steak Steaks Steal Steam Steamed Steamer Steel Stems Stewpot Stick Sticking Sticks Sticky Stiff Stiffly Still Stir-fry Stir-frying Stirred Stirring Stock Stones Stoneware Storage Store Stove Strain Strained Strainer Strands Straw Strawberries Stream Stretch String Strings Strip Strips Strokes Strudel Stuck Stuff Stuffed Stuffing Submerge Submerged Substituted Sugar Sugar Sugared Sugars Summer Sundown Sunshine Super Surface Sweat Sweet Sweetened Swirl Swiss Switch Swordfish Syrup Szechwan Tabasco Table Tablespoon Tablespoonfuls Tablespoons Tahina Tails Takes Taking Tamari Tamarind Tangerine Tapioca Tapped Tarragon Tartar Taste Tasted Teaspoon Teaspoonful Teaspoons Teflon Temperature Temperature Tempura Tender Tester Texas Texture Thawed Their There Thermometer These Thick Thicken Thickened Thickens Thicker Thickest Thickness Thinly Thinner Third Thirds Thoroughly Though Thought Thread Three Three-quart Three-quarter Threw Through Through Throughout Throw Thumb Thyme Tiger Tight Tightly Times Toast Toasted Toasts Together Together Tomato Tomatoes Tooth Topped Topping Tortilla Tortillas Tossing Total Touch Touched Tough Toward Towel Towel-lined Toweling Towels Tradition Transfer Translucent Transparent Tripled Tupperware Turkey Turmeric Turned Turner Turning Turnips Turns Turtle Turtles Twenty Twice Twirling Twist Twists Two-thirds Unbaked Uncooked Uncover Uncovered Under Uneven Unflavored Ungreased Uniform Unless Unmold Unroll Unsweetened Until Until Upside Using Usually Vanilla Variation Variations Various Vegetable Vegetable-chicken Vegetables Vegetables Veggies Vegies Vented Vermicelli Vermouth Version Vertical Vigorously Vinegar Volatile Volume Wafers Waffle Waffles Walnut Walnuts Warishita Warmed Watch Water Water-15 Watercress Wave-like Waxed Weaving Wedge Wedges Well-buttered Well-floured Well-greased Whatever Wheat Wedge@ Wonderful@ YolksB Almond Soup@ Batter Bread@ Cacciatore@ Chicken@ Where Which While Whipped Whipping Whisk Whiskey Whisking Whisky White Whites Whole Whole-wheat Wilted Wilts Wings Within Without Won't Wonderful Wooden Worcestershire Working Works Worth Would Wrapped Yeast Yellow Yellowish Yield Yields Yogurt Yolks Yolks Yorkshire Zabaglione Zester Zip-lock Zucchini DDDDDDDDD wwwwwwwwx $DDDDDDDD 'wwwwwwwx 4DDDDDDDD 7wwwwwwwx DDDDDDDDD wwwwwwwwx $DDDDDDDD 1.333 Slice Whole Whole Acadian Aioli Basil Almond Almonds Angel Apple Apple Glazed Cornish Apples Applesauce Asian Slaw-ginger-grilled Chicken Bacon Bacon-microwave Baked Baked Mashed Potatoes/parmesan Cheese Balls Banana Barbecue Barbecued Barley Basic Pesto Basil Basil-garlic Butter Beans Becon Batter Bread Beer-batter Beets Birthday Biscochitos Biscotti Black Boiled Bonanza Bonnie Bourekakia Boursin Braised Carrots Bread Breaded Breast Brittle Broccoli Broiled Tomatoes Cheese Broken-glass Browned Brownies Bulgur Salad Bunelos Burgundy Buttered Buttermilk Mashed Potatoes Buttermilk Whole-wheat Bread Cacciatore Caesar Caesar Salad Cajun Cakes California Casserole Canapes Candied Candy Canyon Caril Carne Carrot Cashew Casserole Cauliflower Caviar Cheese Cheese Bread Cheese Bread Biscuits Cheese Filling Bread Cheese Stuffed Chicken Cheesy Garlic Bread Chews Chick Chicken Chicken Breasts Parmesan Chicken Cacciatore Chicken Licken Chicken Chicken Tabbouleh Salad Chicken Tarragon Chicken Crispy Peanut Butter Chicken Oranges Cucumber Chili Chili Marinade Chilie Chilies Chinese Chinese Marinade Chocolate Choient Chopped Chowder Cilantro Marinade Cilantro Pesto Peanuts Classic French Bread Coated Coconut Cocoons Coffee Colada Company Cookie Cookies Black Salsa Cornish Cottage Cottage Country Couscous Crakels Cranberry Chutney Cranberry Fruit Relish Cream Creamed Creamy Creole Crisp Croutons Crunch Crust Cumin Cilantro Pesto Peanuts@ Curried@ ExtendedR Goddess@ Icing Liptauer@ Poblano@ Pasta Casserole@ Potato Frittata Recipe Rosella's@ Shrimp Pasta Pesto@ SticksI Chicken Pasta American Israeli@ Bread Eggs@ Vegetable@ Appetit Believe Can't@ Condiment@ Diego Evening@ Happy@ Irish Curried Curried Chicken Curry D'oeuvre D'oeuvres Dijon Cheese Sauce Dijon Chicken Strips Dinner Dollars Dolmas Doris Double Dough Dream Dressing Dumplings Eggplant Empanadas Empress Enchilada Enchiladas England Ethiopian Lentils Extended Extended Extended Extended Family Fancies Favorites Fettuccine Cilantro Fettuccine-spinach-g Fettucine Fillets Flakes Fluff Fondue French Fresh Fried Frittata Frittata Zolessi's Frozen Fruit Fudge Galinha Garlic Gingerbread Cheese Dressing Cheese Dressing Cheese Sauce Goddess Grandma's Grape Gratin Green Grilled Grouper Guaranteed Hamburger Happy Harvest Hazelnut Heatter's Herb-infused Olive Herbed Olive Marinade Herbs Holiday Honey Lemon Hoosier Horns Noodle Stir-fry Casserole Hummus Hummus Marinade Icing Icing Irish Italian Italian Bread Roasted Jalapeno Jelly Karydi Khachapuri Kidney Kuchen Putanesca Larry Forgione's Peanut Sauce Larry's Lasagna Latkes Layered Leaves Lemon Lemon Chicken Cream Levora's Southern Fried Chicken Light Liptauer Lipton Liver Livers Lobster Louis Louisiana Macadamia Macaroons Magic Mahimahi Macadamia Crust Maida Man's Mandarin Mango Chutney Mango-macadamia Cream Marcus Marie Marinade Marinara Marinated Maryland Masala Mashed Potatoes Cabbage Mediterranean Meringue Microwave Miniature Minute Poblano Mondelbrodt Mother's Mounds Mousse Muffins Mushroom Mustard Cream Sauce Neiman North Nutty Oatmeal Oatmeal Bread Crust Butter Crust Onion Orange Orange Butter Orange Gallo Oriental Marinade Oriental Shrimp Pancakes Papaya Parmesan Chicken Pasta Pasta Casserole Pasta Dough Pasta Provencale Pasta Salad Pastelitos Pastry Peanut Peanut Butter Sauce Peanuts Pecan Pecan-banana Relish Penne Pasta Ginger Pepper Peppered Peppers Pickled Pineapple Pizza Poivre Portofino Posole Potato Potato Cheese Potato Frittata Potato Frittata Potato Pancakes Potatoes Pound Pretzels Prize Pudding Puffs Pumpkin Punch Quick Rabbit Ramaki Recipe Recipe Recipe Red-cooked Redneck Rellenos Remoulade Roast Rocks Rocky Rogelach Rolls Romanik Rosella's Rosemary Cream Roughy Round Ruthie Salad Salmon Salsa Salties Sangria Santa Sauce Saute Sauteed Scallops Scampi Scampi Fettucini Schnecken Scrambled Seafood Seasonal Seasoning Shanks Shitake Mushroom Spinach Quiche Shitakes Shrimp Shrimp Pasta Pesto Snapper Something Sopapilla Souffle Southwestern Relish Spaghetti Spanokapita Spiced Spiced Butter Spices Spinach Spinach Casserole Spinach Pesto Spinach Phyllo Pizza Spinach Salad Cheese Split Split Sponge Squares Squash Standing Steak Steamed Sticks Sticks Stir-fried Strawberry Streusel Strudel Stuffed Style Sue's Sukiyaki Summer Summer Tomato Basil Cream Dried Tomato Basil Butter Sunshine Supreme Suprise Swedish Sweet Swordfish Swordfish Avocado Salsa Szechwan Tahini Tamales Tandoori Marinade Tangerine Tartar Tavern Teiglach Ten-grain Tetrazzini Chicken Pasta Chicken Pasta Chicken Ribbons Spicy Sauce Thai-style Chicken Potato Salad Lorenzo Tomato Tomatoes Torejas Torte Tortillas Tostadas Turkey Turtles Twice-baked Upside Varda's Piccata Capers Vegetables Velvet Vicki Waffles Walnut White Whole Wings Winning Yogurt Zabaglione Zippy Zucchini American American Americana Barbecue Cajun Chinese Continental Cookin Country French German Indian Irish Israeli Italian Japanese Jewish Kurdish Mediterranean Mexican Mid-eastern Orleans Russian Specialties Beans Bread Bread Butter Candy Cheese Cheeses Chicken Chocolate Cookie Cookies Cream Drink Flour Fruit Jello Jello-ice Liver Pizza Pudding Pudding-bread Puddings Rabbit Salad Sauce Seafood Seasoning Vegetable Vegetarian 1/2-inch 11/19/85 11/22/85 250.00 4/12/87 6/5/88 About Acadian According Adapted Addition Adjust After Agent Aisle Alene Allemandou Almonds Always American Amount Andante Anita Ann-marie Another Appetit Appetit Appetizer Applied April Around Arthur Available Avocado Awhile Aylita Bakers Bakery Barbara Barbara's Basic Batter Beans Beard Beard's Beaten Because Becker Become Before Believe Believe Ben-mayor Bernard Better Better-than-sex Betty Birmingham Birthday Bloomfield Bottled Bottom Bought Braising Brandy Bread Break Breakfast Brightson Broward Brown Butter Cagouille Cajun Calente Called Can't Canada's Candy Canned Cappuccino Carrot Cassou Cause Cayenne Check Cheese Chesapeake Chewy Chicken Chili Chinese Chocolate-filled Cholent Chopped Claim Claims Clark Clayton Close Cocoa Coconut Coffee Color Commercial Condiment Containing Controversial Cookbook Cooked Cookery Cookies Cooking Cooks Couldn't Country County Couscous Covered Crackers Craig Cream Credit Creole Crisco Cuisine Curried Curry Deep-fry Depending Derived Detroit Diego Diego Dinner Dipped Dipping Distilled Don't Doris Dotty Double Dough Drained Dried Drink Driven Dunking Easier Eaten Eating Effects Eggplant Ellenbogen Enjoy Enough Entirely Espresso Evening Eventually Evolved Experience Experiment Extreme Fartless Father Favorite Feannie February Federal Finest Finger Finished Flame Flavor Florida Flour Fondue Franey Freeze Freezes French Fresh Frost Frugal Fruit Fruity Frying Future Garan Garlic Garnishes Gassy Gelatin Generally Gerald Ghannouj Given Glarus Golden Gonzales Gourmet Grains Grandma Granny Grappa Great Greenbaum Grocery Guest Guests Gunzburger Hallin Happens Happy Hashanah Hendrix Henry Hoisin Journal Hotel Hotter Hours House Housekeeping Ideal Incidentally Indian Ingredients Irene Irene's Irish Israel Italian Jake's Jalapeno James Jimmy Joyce Juice Juntunen Karen Kathy Irish@ Kinkead@ Loose@ MushroomsR Ordered@ Phillippi-rhodes Received@ Soak@ Table Times Washington@ Padilla Kinkead Kippur Kirin Kishka Kitchen Kitchens Kung-food Label Ladies Larry Latin Lauderdale Layer Leavening Leaves Leftover Lemon Levanon Libby's Liberman Liked Lipton Liquid Literally Little Lobster London Loose Louisiana Magazine Marge Marinara Marinate Maritime Market Maryland Masala Means Melva Metro Michal Michigan Mid-eastern Minced Minutes Mix-back Mixture Molasses Mondelbrodt Morsels Mother Mushrooms Mushrooms Mushy Nagler Named Nana's Nathan Nestle Nette Basics Cookbook Night North November October Oomen Ordered Oregon Original Orleans Other Overcooked Package Padilla Padilla's Parade Party Pensacola Pepper Peppers Percent Petoskey Phillippi Phillippi-rhodes Phillippi-rhodes Picayune Pickles Pierre Piping Place Placed Plate Pomace Portion Precooked Prefer Prepared Press Pressing Price Prior 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Pro 2.0 - 2.1I t US Letter A4 Letter US Legal International Fanfold Computer Paper Envelope (#10) els^23456789 123456789 123456789 123456789 123456789 123456789 123456789 123456789 123456789 12345 velope (#10) els^23456789 123456789 123456789 123456789 123456789 123456789 123456789 123456789 123456789 12345 5/8/94 AMOUNT1 AMOUNT2 AMOUNTNEW1 AMOUNTNEW2 N AUTOENTER CATEGORY CHECK1 CHECK2 J CHECKDEC1 K CHECKDEC2 L COMMENTS: CUISINE: AMOUNT2 AMOUNTNEW1 AMOUNTNEW2 N AUTOENTER CATEGORY CHECK1 CHECK2 J CHECKDEC1 K CHECKDEC2 L COMMENTS: CUISINE: AMOUNT2 AMOUNTNEW1 AMOUNTNEW2 N AUTOENTER CATEGORY CHECK1 CHECK2 J CHECKDEC1 K CHECKDEC2 L COMMENTS: CUISINE: DIRECTIONS FOOD_GROUP: INGREDIENT1 INGREDIENT2 MARKED_FILE MEASURE1 MEASURE2 NAME_NEW NAME_OF_OWNER NEW_DEC1 NEW_DEC2 NEW_MEASURE1 NEW_MEASURE2 NEW_MULT NEW_SERVINGS ; NEW_TYPE1 ? NEW_TYPE2 RECIPE_NAME ROUNDDEC1 C ROUNDDEC2 D SERVBREAK SERVCHECK1 SERVING SIZE Recipe_NameB CategoryB AxAppetizer Beverage Breads & Rolls Brunch Dessert Dressings & Sauces Pasta Potato Rice Salad Soup Vegetable Serving SizeB SizeB AACup(s) Gal(s). Lb(s). Loaf(s) Oz(s). Pint(s) Serving(s) Square(s) Amount1B Measure1B Box(s) Can(s) Clove(s) Cup(s) Dash(s) Dozen Ear(s) Gal(s). Head(s) Jar(s) Large Lb(s). Loaf(s) Medium Oz(s). pc(s). pat(s) Pinch(s) Pint(s) Pkg(s). Qt(s). Slice(s) Small Sprig(s) Square(s) Stick(s) Stalk(s) Tbsp(s). Whole Amount2B Measure2B Box(s) Can(s) Clove(s) Cup(s) Dash(s) Dozen Ear(s) Gal(s). Head(s) Jar(s) Large Lb(s). Loaf(s) Medium Oz(s). pat(s) pc(s). Pinch(s) Pint(s) Pkg(s). Qt(s). Slice(s) Small Sprig(s) Square(s) Stick(s) Stalk(s) Tbsp(s). Whole Ingredient1B Ingredient2B DirectionsB New_ServingsB ServCheck1B If (Position (New_Servings,NumToText("/"),1)>0 and (Position (New_Servings, " ",1)>0), 1, If (Position (New_Servings, NumToText("/"),1)>0 and (Position (New_Servings, " ",1)=0), 3,2)) =A ServBreakB If (ServCheck1 = 3, (Left(New_Servings, (Position (New_Servings,"/",1)-1))/Right(New_Servings,Length(New_Servings)-Position(New_Servings,"/",1))), If (ServCheck1 = 1, (Left (New_Servings, (Position (New_ServinB gs," ",1)))) + (Middle (New_Servings, Position (New_Servings," ",1)+1, ((Position (New_Servings,"/",1)-Position (New_Servings," ",1))-1))/(Right(New_Servings, Length (New_Servings)-Position(New_Servings, "/",1)C ))), New_Servings)) New_MultB A+Round (ServBreak/TextToNum(Serving Size),1) ?A New_Type1B If (Position (Amount1, NumToText ("/"),1)>0 and (Position (Amount1," ",1)>0),1, If (Position (Amount1, NumToText ("/"),1)>0 and (Position (Amount1, " ",1)=0),3,2)) @A New_Type2B If (Position (Amount2, NumToText ("/"),1)>0 and (Position (Amount2," ",1)>0),1, If (Position (Amount2, NumToText ("/"),1)>0 and (Position (Amount2, " ",1)=0),3,2)) Dec1B If (New_Type1 = 3, (Left(Amount1, (Position (Amount1,"/",1)-1))/Right(Amount1,Length(Amount1)-Position(Amount1,"/",1))), If (New_Type1 = 1, (Left (Amount1, (Position (Amount1," ",1)))) + (Middle (Amount1, Posi tion (Amount1," ",1)+1, ((Position (Amount1,"/",1)-Position (Amount1," ",1))-1))/(Right(Amount1, Length (Amount1)-Position(Amount1, "/",1)))), Amount1)) Dec2B If (New_Type2 = 3, (Left(Amount2, (Position (Amount2,"/",1)-1))/Right(Amount2,Length(Amount2)-Position(Amount2,"/",1))), If (New_Type2 = 1, (Left (Amount2, (Position (Amount2," ",1)))) + (Middle (Amount2, PosiB tion (Amount2," ",1)+1, ((Position (Amount2,"/",1)-Position (Amount2," ",1))-1))/(Right(Amount2, Length (Amount2)-Position(Amount2, "/",1)))), Amount2)) CA RoundDec1B Round (Dec1,3) DA RoundDec2B Round(Dec2,3) New_Dec1B If (Measure1 "" and (Dec1*Extend(New_Mult) If (Measure1="Whole", Dec1 * Extend (New_Mult), If (Measure1= "tsp(s)." and (Dec1 * Extend (New_Mult) 48), (Round((Dec1* Extend (New_Mult))/48,3)), If (MeasuB re1 = "tsp(s)." and (Dec1 * Extend (New_Mult) 3), (Round ((Dec1*Extend(New_Mult))/3,3)), If (Measure1="Tbsp(s)." and (Dec1*Extend(New_Mult) 16),(Round(Dec1*Extend(New_Mult)/16,3)), If (Measure1="Tbsp(s)." or Measure1="Pint(s)" and (Dec1*Extend(New_Mult) 8),(Round((Dec1*Extend(New_Mult))/8,3)), Round((Dec1*Extend(New_Mult)),3)))))),"") Whole tsp(s). tsp(s). Tbsp(s). Tbsp(s). Pint(s) New_Dec2B If (Measure2 "" and (Dec2*Extend(New_Mult) If (Measure2="Whole", Dec2 * Extend (New_Mult), If (Measure2= "tsp(s)." and (Dec2 * Extend (New_Mult) 48), (Round((Dec2* Extend (New_Mult))/48,3)), If (MeasuB re2 = "tsp(s)." and (Dec2 * Extend (New_Mult) 3), (Round ((Dec2*Extend(New_Mult))/3,3)), If (Measure2="Tbsp(s)." and (Dec2*Extend(New_Mult) 16),(Round(Dec2*Extend(New_Mult)/16,3)), If (Measure2="Tbsp(s)." or Measure2="Pint(s)" and (Dec2*Extend(New_Mult) 8),(Round((Dec2*Extend(New_Mult))/8,3)), Round((Dec2*Extend(New_Mult)),3)))))),"") Whole tsp(s). tsp(s). Tbsp(s). Tbsp(s). Pint(s) New_Measure1B If (Measure1 "" and (Dec1*Extend(New_Mult) If ((Measure1="Whole" or Measure1="Gal(s)."),Measure1, If (Measure1="tsp(s)." and (Dec1*Extend(New_Mult) 48),"Cup(s)", If (Measure1="tsp(s)." and (Dec1*ExteB nd(New_Mult) 3),"Tbsp(s)", If (Measure1="Tbsp(s)." and (Dec1*Extend(New_Mult) 16),"Cup(s)", If (Measure1="Pint(s)" and (Dec1*Extend(New_Mult) 8),"Gal(s).",Measure1))))),"") Whole Gal(s). tsp(s). Cup(s)& tsp(s). Tbsp(s)& Tbsp(s). Cup(s)& Pint(s) Gal(s)B New_Measure2B If (Measure2 "" and (Dec2*Extend(New_Mult) If ((Measure2="Whole" or Measure2="Gal(s)."),Measure2, If (Measure2="tsp(s)." and (Dec2*Extend(New_Mult) 48),"Cup(s)", If (Measure2="tsp(s)." and (Dec2*Exte nd(New_Mult) 3),"Tbsp(s)", If (Measure2="Tbsp(s)." and (Dec2*Extend(New_Mult) 16),"Cup(s)", If (Measure2="Pint(s)" and (Dec2*Extend(New_Mult) 8),"Gal(s).",Measure2))))),"") Whole Gal(s). tsp(s). Cup(s)& tsp(s). Tbsp(s)& Tbsp(s). Cup(s)& Pint(s) Gal(s)B Check1B If (Position (New_Dec1, NumToText ("."), 1) = 0, "", If (Length (Right (New_Dec1, Length(New_Dec1) - Position (New_Dec1, NumToText ("."), 1))) = 1, Right (New_Dec1, Length (New_Dec1) - Position (New_Dec1, NumToB Text ("."), 1)) & "00", If (Length (Right (New_Dec1, Length(New_Dec1) - Position (New_Dec1, NumToText ("."), 1))) = 2, Right (New_Dec1, Length (New_Dec1) - Position (New_Dec1, NumToText ("."), 1)) & "0", Right CJ(New_Dec1, Length (New_Dec1) - Position (New_Dec1 ,NumToText ("."), 1))))) Check2B If (Position (New_Dec2, NumToText ("."), 1) = 0, "", If (Length (Right (New_Dec2, Length(New_Dec2) - Position (New_Dec2, NumToText ("."), 1))) = 1, Right (New_Dec2, Length (New_Dec2) - Position (New_Dec2, NumToB Text ("."), 1)) & "00", If (Length (Right (New_Dec2, Length(New_Dec2) - Position (New_Dec2, NumToText ("."), 1))) = 2, Right (New_Dec2, Length (New_Dec2) - Position (New_Dec2, NumToText ("."), 1)) & "0", Right CJ(New_Dec2, Length (New_Dec2) - Position (New_Dec2 ,NumToText ("."), 1))))) KA CheckDec1B If (Position (New_Dec1, NumToText ("."), 1) = 0 and Length (New_Dec1) > 0, New_Dec1, If (Position (New_Dec1, NumToText ("."), 1) > 1, Left (New_Dec1, Position (New_Dec1, NumToText ("."), 1) - 1), "")) LA CheckDec2B If (Position (New_Dec2, NumToText ("."), 1) = 0 and Length (New_Dec2) > 0, New_Dec2, If (Position (New_Dec2, NumToText ("."), 1) > 1, Left (New_Dec2, Position (New_Dec2, NumToText ("."), 1) - 1), "")) AmountNew1B If ((Check1 "871"), NumToText (CheckDec1+1), NumTotext (CheckDec1) & (If (CheckDec1 <> "", " "," ") & If (Check1<"062","", If ((Check1 "062" and Check1 "189"),"1/8", If ((Check1 "190" and CheB "291"),"1/4", If ((Check1 "292" and Check1 "416"),"1/3", If ((Check1 "417" and Check1 "583"),"1/2", If ((Check1 "584" and Check1 "708"),"2/3", If ((Check1 "709" andC# Check1 "870"),"3/4",""))))))))) AmountNew2B If ((Check2 "871"), NumToText (CheckDec2+1), NumTotext (CheckDec2) & (If (CheckDec2<>""," "," ") & If (Check2<"062","", If ((Check2 "062" and Check2 "189"),"1/8", If ((Check2 "190" and Check2 "291"),"1/4", If ((Check2 "292" and Check2 "416"),"1/3", If ((Check2 "417" and Check2 "583"),"1/2", If ((Check2 "584" and Check2 "708"),"2/3", If ((Check2 "709" and Check2 "870"),"3/4",""))))))))) Name_NewB A"Recipe_Name & " - Extended recipe" - Extended recipe( Cuisine:B American Barbecue Cajun Chinese Continental Country Cookin' French German Indian Irish Israeli Italian Japanese Jewish Kosher Mediterranean Mexican Mid-Eastern New Orleans Specialties Russian Food_Group:B Bread Candy Cheeses Chicken Chocolate Cookie Liver Pizza Puddings Salad Seafood Turkey Vegetable Venison RA Comments:B Name_of_OwnerB The Computer Cookbook Marked_FileB Marked UA autoenterB Data_Entry MainMenu The_Credits Recipe_Index NewCalc New_Calculate NewCalcPrint RecipePrint Helpful_Hints Convert_Print Index_Print Personalization_Menu Startup_Screen (credits) Data_EntryB Amount Amount Ingredient Ingredient Directions Comments MainMenuB The_CreditsB Recipe_IndexB NewCalcB Your recipe: is currently set for To Recalculate the Recipe Size, enter your NEW calculation value BELOW. Once your new size is entered, click on the button labeled Calculate new recipe size to view the recalculated recipe. Printing functiB ons are available from there. New_CalculateB Amount Amount Ingredient Ingredient Directions Comments NewCalcPrintB Serving Size: Recipe Name: E Category: Amount Amount Ingredient Ingredient Directions Comments Food Group: Marked File: RecipePrintB Serving Size: Recipe Name: E Category: Amount Amount Ingredient Ingredient Directions Comments Food Group: Marked File: SortB Helpful_HintsB Common Abbreviations tsp. = Teaspoon Doz. = Dozen Tbsp. = Tablespoon oz. = Ounce or Ounces pt. = Pint lb. = Pound qt. = Quart Sq. = Square pk. = Peck Bj Min. = Minutes bu. = Bushel Hr. = Hour pc. = Piece Pkg.= Package 1 Tablespoon.....3 teaspoons 1 fluid ounce....2 Tablespoons 1/4 cup...........4 Tablespoons 1/3 cup...........5 1/3 Tablespoons 1/2 cup...........8 Tablespoons 1 cup (dry)......16 Tablespoons 1 cup (liquid)....B 8 fluid ounces 1 pint...............2 cups 1 quart.............2 pints (4 cups) 1 gallon............4 quarts (Liquid) 1 peck..............8 Quarts (dry) 4 pecks............1 Bushel 1 pound............16 ounces (dry) 1 stick butter....1/4 pound 1 Lemon............2-3 Tablespoons juice 5 large whole eggs .....1 cup 8 large egg whites ....1 cup 12 large egg yolks .....1 cup Dash ...............Less than 1/8 teaspoon Conversions: Convert_PrintB Common Abbreviations tsp. = Teaspoon Doz. = Dozen Tbsp. = Tablespoon oz. = Ounce or Ounces pt. = Pint lb. = Pound qt. = Quart Sq. = Square pk. = Peck Bj Min. = Minutes bu. = Bushel Hr. = Hour pc . = Piece Pkg.= Package 1 Tablespoon.....3 teaspoons 1 fluid ounce....2 Tablespoons 1/4 cup...........4 Tablespoons 1/3 cup...........5 1/3 Tablespoons 1/2 cup...........8 Tablespoons 1 cup (dry)......16 Tablespoons 1 cup (liquid).... 8 fluid ounces 1 pint...............2 cups 1 quart.............2 pints (4 cups) 1 gallon............4 quarts (Liquid) 1 peck..............8 Quarts (dry) 4 pecks............1 Bushel 1 pound............16 ounces C (dry) 1 stick butter....1/4 pound 1 Lemon............2-3 Tablespoons juice 5 large whole eggs .....1 cup 8 large egg whites ....1 cup 12 large egg yolks .....1 cup Dash ...............Less than 1/8 teaspoon Conversions: Index_PrintB Personalization_MenuB EFAll rights reserved Copyright 1992,1993,1994 by Craig D. Rhodes, Jr. Startup_Screen (credits)B My Thanks to all that made this program possible. First, to my mom for her MANY hours spent evaluating the program and for her Many hours spent collecting and entering our Family Recipes (an ongoing task). ThB anks mom! Next, to my wife for her patience and encouragement. She now tells everybody that she is a Computer Widow , but still encourages me to work on these projects. Thanks Barb, I Love You! My Special THANKS go to Paul "Scanman" Royer, without whom this cookbook would not have been possible in it s current form! He contributed GREATLY to The Computer Cookbook by writing the coding for the recipe re-sizing Dmand the fractional ability as well as graciously allowing me to use them in my cookbook. Many Thanks Paul! My Thanks also go to Claris for both FileMaker Pro and for the their templates full of great ideas. I also wish to thank the technical support department at Claris for their EXCELLENT Support! Thank you oB<ne and all! Now Sit back and Enjoy The Computer Cookbook Click to Continue! Click to Continue! Acadian Peppered Shrimp B ServingsF Cup(s) Tbsp(s). Whole Whole Stick(s) Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). tsp(s).J white wine lemon juice peeled and deveined shrimp minced shallots sticks soft unsalted butter +minced fresh herbs (tarragon,basil,chives) Spice Mix: crushed peppercorns hot Hungarian paprika crushed bay leaves Kosher salt cayenne pepper nutmeg Old Bay seasoning 1. Add wine and lemon juice to a large, heavy-bottom saute pan with a tight fitting lid. Place shrimp in the pan, arranging eight tails facing in like directions. Sprinkle the shrimp with the spice mix, coa ting evenly. (Remember, the amount of the seasoning determining how hot the dish will be.) 2. Scatter the minced shallots over the shrimp. Cover and cook over high heat until shrimp are done, then remove shC rimp and arrange on serving plates. 3. Reduce the liquid over high heat by two-thirds. Swirl pan and feed in bits of soft butter until sauce is emulsified. Add minced fresh herbs and pour sauce over the shr DHimp. Serve immediately. Makes four entree portions or eight appetizers. O0Acadian Peppered Shrimp - Extended recipe Cajun Seafood The term "Acadian" refers to the original French settlers in Canada's maritime provinces. They were eventually driven out and resettled in Louisiana, where "Acadian" evolved into "Cajun." From the kitchen of BoB b Stark, Andante Restaurant, Petoskey, MI. Traverse, The Magazine, February 1990. Adapted from James Beard's "American Cookery." Pat Padilla Air Cake la Doris DessertC ServingsF 1 3/4 1 3/4G Whole Cup(s) Cup(s) Cup(s)H Tbsp(s). tsp(s).J eggs separated sugar, divided ice water cake flourK baking powder Flavoring Beat egg yolks thick. Beat in one cup of sugar. Add 1/2 cup ice water slowly. Add 1 1/2 cup cake flour and 3/4 tablespoon baking powder and 1/2 teaspoon salt. Add Flavoring. Beat egg white until stiff. AddBc 1/2 cup sugar. Fold into batter. Bake in preheated oven at 325 F for one hour in a sunshine pan. Whole Cup(s) Cup(s) Cup(s) Tbsp(s). tsp(s). 3 1/2 1 1/2 3 1/2 1/8 O*Air Cake la Doris - Extended recipe Jewish RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Angel Food CakeB DessertC Servings Box(s) Box(s) Pint(s) Whole Angel Food Cake Mix Instant Pudding (Vanilla) Strawberries(Cleaned & Sliced) Cool Whip Make cake as directed on package. Bake in Bunt Pan. Cool upside down on bottle. Cut cake in half making two layers. Make pudding as directed. Spread pudding on center between the two layers and put half th e strawberries on top of pudding, then replace top of cake. Spread cool whip all over outside of cake and top with strawberries. You can also use Blueberries or Blackberries or just put chocolate pudding in C cake and top with cool whip. O#Angel Food Cake - Extended recipe American RA Aunt Kate (Phillippi) Cassou Pat Padilla Angel Food Cake Roll Dessert Serving(s) Box(s) Cup(s) Cup(s) Whole Cup(s) angel food cake mix sliced strawberries sugar container cool whip powdered sugar Use any angel food cake mix and make according to the directions on the box. Grease and flour 2 cookie sheets or jelly roll pans and then cut cut-rite wax paper to fit and grease and flour them also. Divide B mixture in half and pour out onto the 2 cookie sheets. Have two clean cloths spread with powdered sugar on table.Bake the jelly rolls for 10 minutes in 350 oven or until golden brown. When cake is baked, turn pans upside down on sugared cloths after cutting around the cake with a knife to loosen the sides. If cake doesn t come out, put a wet cloth on pan. Take the wax paper off and roll tightly in sugared cloth. D Leave until cooled. Open and spread strawberries and whipped cream on inside. Take any juice and cook with sugar until thick. Cool. Put on the roll..Roll up the cake and wrap in foil and put in ice box until EUcold or you can freeze. When ready to serve, remove foil and slice and put on plate. O)Angel Food Cake Roll - Extended recipe American Aunt Kate (Phillippi) Cassou Pat Padilla Apple Crisp I DessertC ServingsF 1-3/4 Whole Cup(s) Cup(s) Dash(s) Stick(s) Cup(s) Tbsp(s). Cup(s) tsp(s). Tbsp(s).J&baking apples, pared, cored and sliced brown sugar flour butter chopped nuts Hard Sauce butter confection sugar lemon extract brandy (or 1 Tbsp(s) vanilla) 1. Arrange apples in a Pyrex pie plate. Add 1/2 sugar. Mix remaining ingredients together spread over apples, pressing down around the edge. Bake one hour in moderate oven 350 F. 2. Hard sauce, mix ingredientsBA in saut pan and bring to a boil. 3. Serve warm with hard sauce. O"Apple Crisp I - Extended recipe American Fruit Pat (Phillippi-Rhodes) Padilla Pat Padilla Apple Crisp II Dessert Serving(s) Whole Cup(s) tsp(s). Tbsp(s). Cup(s) Cup(s) Cup(s) A apples(peeled, cored, sliced) or apples(peeled, cored, sliced) cinnamon A margarine water sugar flour Butter casserole and cut apples in slices 1/2 inch thick. Put in pan. Pour in water. Work together sugar, cinnamon, flour, and margarine with fingertips until crumbly. Spread over the apple mixture. Bake unB^covered at 375 for 45 to 60 minutes. Serve while warm with cream, whipped cream or ice cream. O$Apple Crisp II - Extended recipe American Fruit Jean (Hendrix) Phillippi Pat Padilla Apple Dumplings Dessert Serving(s) Cup(s) tsp(s). Cup(s) tsp(s). Cup(s) Whole Whole Cup(s) tsp(s). Cup(s) Cup(s) tsp(s). flour baking powder Crisco shortening apples(Large) or (halved) apples(small) (Halved) SYRUP sugar cinnamon butter water nutmeg SYRUP: Put sugar, cinnamon, butter, water,and nutmeg in sauce pan and let boil until dough is ready. DOUGH: Sift flour, baking powder, and salt together. Cut in shortening. Add milk and stir. Roll in 1/4 inB ch thick square. Then cut these in squares and place apple half on each square. Fold over. Put in baking pan. Pour syrup over the dumplings. Bake in 350 oven for 35 to 40 minutes. (I use ready made pie douC gh now.) O"Apple Dumplings - Extended recipe American Fruit Pat (Phillippi-Rhodes) Padilla Pat Padilla Apple Nut Torte B DessertC ServingsF Cup(s) Cup(s) Cup(s) Cup(s) tsp(s).H tsp(s). Whole Tbsp(s). tsp(s).J peeled and chopped apples chopped walnuts flour sugar baking sodaK melted butter vanillaLWMix together all the ingredients. Bake in a preheated oven at 350 F for 35-45 minutes.~ O)Apple Nut Torte - Extended recipe American Fruit RA%Top with whipped cream. Ruthie Nathan Pat Padilla Bacon SticksB AppetizerC Servings Whole Cup(s) Whole Slices--Bacon Parmesan Cheese(Grated) Thin Bread Sticks (8 In. long) Dredge one side of each bacon strip in cheese; in cheese; roll it, cheese-side-in, diagonally around a Bread Stick. Place sticks on a roasting rack or paper -towel-lined serving platter. Microwave on HIGH forBF 4 to 5 1/2 Minutes, or until Bacon is cooked. Roll again in cheese. Bacon Sticks - Extended recipe American Bread Pat (Phillippi-Rhodes) Padilla Pat Padilla Bacon-MicrowaveB BrunchC 2-4-6D Servings Bacon-2-4-6 slices Microwave at: Minutes: 2 slices bacon 1-1/2 to 2-1/2 4 slices bacon 3 to 6 6 slices bacon 3-1/2 to 7 Arrange bacon on a microwave roasting rack or a serving plate lined with several layers of paper towCsels. Cover with a paper towel. Microwave as directed, or just to desired doneness. Let stand for 1 to 2 minutes. O!Bacon-Microwave - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Baked Bean Bonanza B 12-14D Servings Lb(s). Whole Cup(s) Whole Can(s) Can(s) Can(s) Can(s) Can(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). tsp(s). Whole ground beef slices bacon chopped onion clove garlic, minced (16 oz.) butter beans, drained (16 oz.) lima beans, drained %(16 oz.) pork & beans in tomato sauce %(15-1/2 oz.) red kidney beans,drained (15 Oz) navy beans, drained catsup light molasses packed brown sugar Worcestershire Sauce prepared mustard pepper A,onion, sliced and separated into rings (opt) Crumble ground beef into microwave -safe colander. Rest colander in 2-quart microwave-safe bowl or dish. Cover with waxed paper. Microwave at 100%(HIGH) for 5-7 minutes or until done stirring twice. (juices B drain as meat cooks.) Set aside. Using microwave-safe bacon rack, MICROWAVE bacon at 100%(HIGH) for 3 to 4 minutes. Reserve 2 Tablespoons drippings. Crumble bacon. In microwave-safe casserole MICROWAVE onion and garlic in bacon drippings at 100%(HIGH) for 1-2 minutes; drain. To onion and garlic add crumpled bacon and all of the beans. Stir in catsup, molasses, brown sugar,Worcestershire sauce, mustard, peppD er, and ground beef. MICROWAVE at 100%(HIGH) for 10-12 minutes, stirring every 3 minutes. Top with onion slices during last 3 minutes of cooking. Serves: 12-14 O(Baked Bean Bonanza - Extended recipe American Beans & Beef Pat (Phillippi-Rhodes) Padilla Pat Padilla Banana CakeB DessertC 2 1/3 1 1/2 1 1/2 2 1/2 Cup(s) Cup(s) tsp(s). Whole Whole Cup(s) Cup(s) tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) Cup(s) tsp(s). tsp(s). tsp(s). Cup(s) Whole crisco sugar vanilla lemon rind (grated) mashed bananas flour baking soda baking powder buttermilk A FROSTING: butter powdered sugar vanilla lemon juice mashed bananas egg yolk Cream crisco well. Add sugar gradually beating until fluffy. Add vanilla and lemon rind, then eggs, one at a time, beating thoroughly after each addition. Add bananas. Sift dry ingredients alternating with buB ttermilk, beating until smooth. Pour into 2 square pans. 350' for 30 minutes. FROSTING Beat butter until soft and creamy adding 1 cup powdered sugar with mashed bananas, salt vanilla, and lemon juice.C7 Add remaining sugar until right consistency to spread. 2.33333333333333333 2.333 Banana Cake - Extended recipe American Uncle Henry Cassou Pat Padilla Banana Cake Dessert Cup(s) Whole Cup(s) Tbsp(s). 1 1/2 Cup(s) Cup(s) Cup(s) tsp(s). butter eggs (separated) soft ripe bananas A sour milk flour nuts (chopped) sugar soda (add to milk) Cream butter, sugar, egg yolks, bananas, and milk. Mix in dry ingredients. Beat egg whites until they form peaks. Then fold in egg whites. Bake at 350 in greased 9 X 12 pan. Bake for 30 minutes. Banana Cake - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Banana Split Cake Dessert 1 1/2 Cup(s) Stick(s) Cup(s) Pkg(s). Stick(s) tsp(s). Whole Can(s) Whole Cup(s) Cup(s) graham cracker crumbs(crushed) butter(melted) powdered sugar 8 oz. cream cheese butter (melted) vanilla bananas crushed pineapple (drained) large container-cool whip chopped pecans maraschino cherries In 13 X 9 X 2 pan make crust from crumbs & 1 stick butter. Mix the 2 ingredients together until thoroughly mixed, push down into dish for crust. Cream the sugar, cream cheese,1 1/2 sticks butter and vanillaB , spread on crust. Slice bananas and layer over cream mixture. Cover with drained pineapple. Cover with cool whip. Sprinkle with pecans. Place cherries over top. O%Banana Split Cake - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Barbecue Sauce I Dressings & SaucesC Servings Whole Whole Stalk(s) Whole Cup(s) Tbsp(s). tsp(s). tsp(s). tsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). Lb(s). Onion (Large) Bottle-Ketchup Celery Cloves-Garlic Water Lea & Perrins Sauce Dry Mustard Sugar Lemon Juice Chili Powder Paprika Pepper #Pork, Beef, Chicken or Shrimp (opt) Mix all ingredients together, cook long enough to saute onions. Use to spread on chicken, beef, pork or shrimp as a sauce. If you use beef or pork, use boneless pot roast, round, or good quality stew beef, or pork, use loin or shoulder roast. Place meat in large heavy pan. Combine all ingredients and cook together 3 to 4 hours. Mash well and serve on buns. O#Barbecue Sauce I - Extended recipe Barbecue Q Vegetable Jean (Hendrix) Phillippi Pat Padilla Bean and Barley SoupB SoupC ServingsF Lb(s). Whole Cup(s) Cup(s) Cup(s)H Tbsp(s). Tbsp(s). WholeJ flanken, washed mock bones washed baby Lima beans celery, cut up carrots, cut upK small pearl barley tomato juice small onion 'Salt and freshly ground pepper to taste Place meat in a pot filled with water. Add beans and cook for 1/2 hour. Skim the tip. Add salt and pepper and tomato juice. Cover tightly, lower the heat and cook for 1 1/2 hours longer. Add the vegetables and B6cook for one hour minimum or until the meat is tender. O&Bean and Barley Soup - Extended recipe Jewish RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Becon Hill Cookies B DessertC CookiesF 1/2 G Oz(s). Whole Pinch(s) Cup(s)H tsp(s). tsp(s). Cup(s)J chocolate chips egg whites sugarK vanilla extract vinegar chopped nuts 1. Melt the chocolate. 2. Beat eggs until foamy. Add sugar gradually. Beat until form stiff peaks. Blend in vanilla and vinegar. Fold in chocolate and nuts with a wooden spoon. Drop by heaping tablespoons on Bsa greased cookie sheet. 3. Bake in oven at 350 F, for 10 minutes. 4. Remove from sheets IMMEDIATELY. Cool on rack. O(Becon Hill Cookies - Extended recipe American Cookie Feannie Liberman, 4/12/87 Pat Padilla A(Beer-Batter Fried Shrimp & Tartar SauceB ServingsF 1 1/2 Lb(s). Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). Whole Whole tsp(s). Tbsp(s). Cup(s) Tbsp(s). tsp(s). Tbsp(s). Tbsp(s). Tbsp(s).J!medium-size shrimp (52-56 shrimp) plus 1 tablespoon, flour salt to taste corn, peanut or vegetable oil beer at room temperature lukewarm water egg, separated oil for deep frying A&Tartar Sauce: (salt & pepper to taste) egg yolk imported mustard red-wine vinegar corn, peanut or olive oil finely chopped onions finely minced garlic finely chopped capers finely chopped sour pickles finely chopped parsley Batter: Put the flour and salt in a mixing bowl and add the oil. Add the beer and water while stirring with a wire whisk. Stir until blended beat in the egg yolk. Cover with a clean cloth and place in a warB m location. Let stand two to three hours. Beat the egg white until stiff and fold it into the batter. Shrimp: Heat the oil in a wok to a temperature or 350 F. Add the shrimp to the batter. Lift one shrimp at a time from the batter and add each shrimp to the oil. The shrimp will rise to the surface. Do not crowd. Discard the browned bits and pieces of batter that accumulate from the droppings. Let one batch cook,D stirring, two or three minutes or until golden brown and crisp all over. Drain on paper towels. Serve hot with tartar sauce or tempura sauce for dipping. Tartar Sauce: Put the yolk in a mixing bowl and add the mustard, vinegar, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Beat briskly until all the oil is added. Add the onions, garlic, capers, pickles and parsley. Blend well. 1.333 Lb(s). Cup(s) Tbsp(s). Cup(s) Tbsp(s). Whole Whole Tbsp(s) Tbsp(s). Cup(s) Tbsp(s). tsp(s). Tbsp(s). Tbsp(s). Tbsp(s). 1/4 1 1/2 1/2 1 1/3 1/4 1 1/4 1 1/4 O:Beer-Batter Fried Shrimp & Tartar Sauce - Extended recipe Continental Seafood May substitute drained & chopped bottled jalape o peppers for the pickles for a spicier tartar sauce. A batter containing beer as a leavening agent is the finest of all. May also be used to deep-fry mushrooms. Place mushrooms in bowl with teaspoon minced garlic, lemon juice & salt & pepper. Steam mushrooms prior to dipping in batter to rid them of much of their liquid. Pat Padilla Biscochitos I DessertC Dozen Cup(s) Cup(s) tsp(s). Whole Cup(s) tsp(s). tsp(s). Cup(s) sugar or 1 lb. lard anise seed sifted flour baking powder waterLdMix together. Roll out on board(floured)1/4 inch thick and in fancy shapes. Bake at 375' till brown.~ O#Biscochitos I - Extended recipe Mexican Cookie Joan Padilla Pat Padilla Biscochitos II B DessertC Dozen Whole Lb(s). Cup(s) Whole Cup(s) Tbsp(s). Tbsp(s). tsp(s). Tbsp(s). Cup(s) A small glass sweet wine or brandy pure lard sugar flour cinnamon baking powder anise seed sugar Mix sugar and lard until creamy. Add eggs and anise seeds and mix some more. Sift flour,salt,baking powder, and mix with first mixture. Add wine and enough water to hold together. Roll out on floured board 1/4 Br inch thick and in fancy shapes with a knife. Sprinkle with sugar and cinnamon and bake at 375' till golden brown. O"Biscochitos II - Extended recipe Mexican Cookie Joan Padilla Pat Padilla A(Bourekakia Me Karydi Walnut Pastry Rolls DessertC ServingsF Oz(s). Oz(s). Tbsp(s). tsp(s). Pinch(s) Pinch(s)H 1 1/2 Lb(s). Stick(s) Lb(s). Cup(s) Tbsp(s).J ground walnuts toasted bread crumbs sugar cinnamon pinch nutmeg pinch grated lemon rindK filo pastry melted butter Syrup: sugar water lemon juice 1. Mix together the walnuts, bread crumbs, sugar, spices and lemon rind. Cut the filo pastry into strips 4 X 12 inches. Brush each strip with melted butter and fold in two lengthwise. Put a spoonful of the mixture on one end and roll up like a cigar. Arrange the rolls on a greased baking tin and bake in a moderate oven at 325 F for 25-30 minutes. Remove from the oven and let them cool, while you prepare the syruC 2. Put the sugar, water and lemon juice in a sauce pan and bring to a boil. Simmer for 10 minutes or until it forms a moderately thick syrup. Pour the syrup over the rolls, cover with a napkin and leave D4for a few hours to soak up the syrup before serving. O:Bourekakia Me Karydi Walnut Pastry Rolls - Extended recipe Mid-Eastern Bread Pat Padilla Bread Pudding I Dessert Serving(s) Slice(s) Cup(s) Whole Cup(s) tsp(s). Cup(s) tsp(s). tsp(s). Stick(s) Tbsp(s). Cup(s) stale bread sugar raisins vanilla A*to 1 cup milk(I use half pet & half water) A nutmeg or cinnamon HARD SAUCE real butter bourbon whiskey sugar Soak the stale bread slices in some water. Squeeze out the water. Put wet bread in mixing bowl. Add the sugar, eggs, raisins,vanilla, nutmeg and milk. Bake in covered casserole, or an electric fry pan for 3 0 to 40 minutes at 350 Serve with hard sauce or warm pet milk. Hard Sauce: Blend sugar and butter until creamy. Add whiskey a little at a time , blending thoroughly before adding any more whiskey. Be carefC>ully or it will curdle. You may add a little milk to thin it. O$Bread Pudding I - Extended recipe American Bread & Pudding Jean (Hendrix) Phillippi Pat Padilla Bread Pudding II DessertC ServingsF Loaf(s) Whole Stick(s) Can(s) Can(s)H 1 1/2I Cup(s) Cup(s) Box(s) Tbsp(s). Tbsp(s). Tbsp(s). Cup(s) Oz(s).J Stale French Bread Butter Condensed Milk Pet Cream (Tall)K Milk(Skim) Sugar Raisins Vanilla Cinnamon HARD SAUCE Real Butter Sugar Bourbon Soak bread in skim milk and knead until it absorbs all the fluid it can hold. Melt butter and mix in. Add eggs, condensed milk, cream, sugar and raisins. Pour into greased pan and Bake at 350 for 30 to 40 B minutes or until top turns medium brown. Cool and serve with Hard Sauce. HARD SAUCE Mix carefully adding a little at a time, butter, sugar and Bourbon, and blendC3ing well before adding any more or it will curdle. O%Bread Pudding II - Extended recipe American Pudding-Bread Aunt Marge (Phillippi) Wiltz Pat Padilla Breaded Chicken Breast Serving(s) Whole Whole Cup(s) Cup(s) tsp(s). tsp(s). Stick(s) chicken breasts (deboned) eggs (Beaten) bread crumbs wine (white or blush) pepper butter Dip the chicken into egg mixture and bread crumbs, then salt and pepper. Saute the chicken in butter on both sides till brown. Then pour wine and cover. Simmer for 10 to 15 minutes until chicken is completelBXy done. Add additional wine and butter if it boils down to keep it from burning. Serve. O*Breaded Chicken Breast - Extended recipe American Chicken Anita (Rhodes) Simon Pat Padilla Broccoli And Cauliflower Ring B VegetableC Servings Whole Whole Whole large head cauliflower cherry tomatoes (opt) bunches broccoli Separate cauliflower and broccoli flowerettes. Trim off thick stalks (save for another use). Rinse vegetables, do not dry. Line bottom of 2-quart microwavable ring pan with cauliflower. Layer with ring of B broccoli, placing the stems to the inside of the dish. Repeat layering until all of the vegetables are used. Cover with vented heavy-duty plastic wrap. Microwave at 100% (HIGH) 10 to 12 minutes, or until veg etables are crisp & tender. Press down on vegetables to compact them. Let stand 5 minutes. Drain water off vegetables. Invert onto serving platter. Place cherry tomatoes in center or ring. Serve immediatD8ely. Serves: 6 Topping: Cheese or basic white sauce. O1Broccoli And Cauliflower Ring - Extended recipe American Q Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Broccoli Casserole A Vegetable Serving(s) Pkg(s). Pkg(s). Can(s) Stick(s) Pkg(s). Dulany broccoli Florets A)Kraft Garlic Flavor Pasteurized Processed cheese food mushrooms (4 oz.) Each drained butter of Ritz crackers (long tube) Drain juice off one can of the mushrooms, use the juice of the other. Mix together with the butter and the cheese. Crush the Ritz crackers and set aside. Cook and drain the broccoli. Grease casserole dish, B add the drained broccoli and mix with the cheese, butter, mushroom and juice and 1/2 of the crushed crushed Ritz crackers. Sprinkle with remaining crackers on top and bake in 350 oven for 30 minutes. O%Broccoli Casserole - Extended recipe Cajun QA Vegetable RA Aunt Nette (Phillippi) Brightson Pat Padilla Broken-Glass PuddingB DessertC ServingsF tsp(s). Tbsp(s). Whole Cup(s)H Cup(s) tsp(s). Cup(s)J unsalted butter sugar eggs, plus 2 egg yolks milkK heavy cream vanilla extract /fresh strawberries, raspberries or blackberries 1. Adjust oven rack to middle shelf and preheat the oven to 350 2. Lightly butter a small baking pan and set aside. 3. Dissolve two-thirds of a cup of sugar with one cup water and heat in a hea vy saucepan over medium heat. When the sugar begins to turn golden, rotate the pan to even the color. When the color is a rich amber, pour half the caramel into a one-quart souffl dish and the remainder on theC buttered baking pan. Rotate the souffl dish to coat the bottom and even the sugar on the baking pan to coat as much as possible. Set aside to cool. 4. Whisk the eggs and yolks in a large mixing bowl until creamy and set aside. 5. In a saucepan, heat the milk and a half cup of heavy cream with the remaining two tablespoons of sugar. When the mixture begins to simmer, remove from the heat and slowly whisk inE to the egg mixture. Add the vanilla and strain the mixture into the souffl dish. 6. Place the souffl dish in a roasting pan and set on the oven rack. Add boiling water into the roasting pan until it reach es halfway up the side. Bake for 45 minutes or until a sharp paring knife inserted into the center or the pudding comes out clean. Cool and refrigerate. 7. Pull the remaining cooled caramel from the baking G pan and crack into random inch-size pieces. Place the pieces in a tightly sealed container and refrigerate until ready to serve. 8. When ready to serve, ship the remaining cream and set aside. Sprinkle half the broken caramel over the pudding. Spread the whipped cream over the pudding and cover with the remaining "glass." Serve with fresh berries. O&Broken-Glass Pudding - Extended recipe American Puddings RA&New York Times Magazine, July 17, 1988 Pat Padilla Browned Rice Rice Serving(s) 2 1/2 Cup(s) tsp(s). Cup(s) hot water or 1 can onion soup Toast rice in ungreased skillet over medium heat. Stir often till golden brown about 20 minutes. Put in 1 qt. casserole and add water. Stirring to separate grains. Cover. Bake in 350 oven for 1 hour or untiBcl all the water is absorbed. Fluff with a fork.(Water can be substituted for a can of onion soup.) Browned Rice - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Bunelos IB Breads & RollsC ServingF Cup(s) Cup(s) Lb(s). Whole Tbsp(s). Cup(s) Cup(s) Tbsp(s). WholeJ water flour butter saltK SYRUP water sugar vanilla lemon peel Boil the water with the butter until melted, add salt. Remove from the heat and add flour all at once. Add one egg at a time and mix well before adding next egg, repeat with each egg. Drop mixture by spoonfulsB into deep pot with vegetable oil until Bunelos puff-up and are golden brown. SYRUP: Combine water and sugar, and heat until sugar is dissolved. Remove from heat and add vanilla and lemon peel. Pour over BunC elos and serve. Bunelos I - Extended recipe Mexican Bread Joan Padilla Pat Padilla Burgundy Beef Servings Tbsp(s). Whole Lb(s). Lb(s). 1 1/2 1 1/2 tsp(s). tsp(s). tsp(s). tsp(s). Tbsp(s). Cup(s) Cup(s) shortening medium onions, sliced mushrooms, sliced A"boneless beef chuck or round steak cut into 1 inch cubes marjoram thyme pepper flour beef broth red burgundy wine Melt shortening in skillet. Cook & stir onions & mushrooms until onions are tender. Remove vegetables. In same skillet, brown meat; add shortening if necessary. Sprinkle seasonings and herbs over meat. Mix flour & broth; stir into skillet. Heat to boiling, stir constantly. Boil & stir 1 minute. Stir in wine, cover & simmer 1 -1/2 to 2 hours till meat is done. Gently stir in onions & mushrooms & cook 15 minuC tes more. (4-6 servings) Burgundy Beef - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Caesar SaladB SaladC ServingsF Cup(s) Whole Tbsp(s). tsp(s). tsp(s). tsp(s). WholeH Tbsp(s). Whole Tbsp(s). Tbsp(s). WholeJ croutons cloves garlic, minced, divided vegetable oil dry mustard freshly ground black pepper (heads washed and chilled romaine lettuceK!grated Parmesan or Gruy re cheese anchovy fillets olive oil lemon juice coddled eggs 1. Cut 4 slices of bread in 1/2-inch cubes. Heat 1/2 of the minced garlic and oil in a large skillet; heat and add bread cubes. Saut gently until golden brown. Refrigerate. (May be made hours in advance.) 2. Wash then spin dry lettuce (use a salad spinner or spin outside in a dry pillow case). Break lettuce into bite sized pieces and place in serving bowl. Place lettuce and bowl in refrigerator to chill. 3. Coddled Eggs: Place eggs in boiling water. Turn off the heat; cover pan, let stand for 1 1/2 minutes. Remove. 4. Rub a wooden bowl with remaining garlic. Add anchovy fillets and fork apart into small biD ts. Add the mustard, pepper and salt. Add in the coddled eggs. Stir in the olive oil very slowly while stirring rapidly with a wire whisk. Add lemon juice and stir with whisk once again. 5. Pour dressing ov Ejer chilled lettuce. Add croutons and cheese, tossing just enough to mix. Divide on four plates and serve. Caesar Salad - Extended recipe Continental Salad RAvSome recipes add a tablespoon or Worcestershire sauce. You will have to experiment and see which way you prefer it. Pat Padilla Cajun Barbecued ShrimpB AppetizerC ServingsF ear(s). Cup(s) Whole tsp(s). tsp(s). Tbsp(s).H Tbsp(s). Cup(s) Whole Whole tsp(s).J Corn, cut in 3 or 4 sections water for boiling corn !jumbo shrimp, peeled and deveined freshly ground black pepper oreganoK rosemary olive oil cloves garlic, peeled and minced bay leaf cayenne pepper * 1. Steam or boil corn in a small soup pot and drain. 2. In a large bowl, mix shrimp, salt and black pepper. In another bowl, mix oregano, rosemary and cooked corn pieces. 3. Combine both bowls and m ix together. 4. In a large skillet heat olive oil over medium heat and add garlic an bay leaf. Saut about five minutes. Add shrimp and corn mixture to oil and garlic and cook over medium heat, about five C minutes. O(Cajun Barbecued Shrimp - Extended recipe Cajun Seafood RAG * Add more cayenne if you like it hotter. Serve with a dry white wine. Pat Padilla Cajun Magic Fish B Servings Lb(s). Whole Tbsp(s). fresh of frozen fillets Grotons flounder or sole fillets (Individually wrapped) %Louisiana Cajun Majic-seafood or fish Sprinkle fish fillets on each side with seasoning mixture. Place microwave browning dish in microwave. MICROWAVE at 100%(high) for 5 minutes to preheat. Place 1 Tablespoon vegetable oil into hot containerB , outside of oven, do not heat with oil on it. Sear fillets on one side. Turn fillets over and return to microwave. Cook on HIGH until opaque. Approximately 4 minutes per pound is a "rule of thumb". Varia CQtion: Try boned chicken breast with Louisiana Cajun Majic's poultry seasoning. O&Cajun Magic Fish - Extended recipe Cajun Seafood Pat (Phillippi-Rhodes) Padilla Pat Padilla Candied Apples Dessert Serving(s) Whole Cup(s) Cup(s) Cup(s) Jar(s) tsp(s). Whole large red apples sugar light corn syrup(Karo) water red food coloring oil of cinnamon wooden skewers Wash apples to remove wax film. Dry. Insert wooden skewer. Combine sugar, corn syrup and water in deep sauce pan. Cook slowly stirring constantly until sugar is dissolved. Add enough color to color deep red.B Cook slowly without stirring to 300 F. or when small quantity dropped into cold water becomes brittle. Remove from heat. Add oil of cinnamon stirring only enough to mix. Place over boiling water. Dip apples CR one at a time in syrup twirling as apple is removed. Place on waxed paper. Cool. O!Candied Apples - Extended recipe American Candy RA Aunt Nette (Phillippi) Brightson Pat Padilla Candy Coated Peanuts A Appetizer Serving(s) Cup(s) Cup(s) Cup(s) tsp(s). raw peanuts in skins water, slightly warm sugar red food coloring Mix all ingredients together in saucepan and cook over high heat until sugar is dissolved and peanuts are well coated. Spread on baking sheet and bake at 300 for 20 minutes. O(Candy Coated Peanuts - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Canyon Steak Roast Serving(s) Lb(s). Jar(s) Whole Whole A#sirloin tip,top round,or rump roast 3 oz. stuffed green olives envelope garlic-onion dip mix tomato cut into 6 wedges If roast is rolled, remove string and fat. Pound meat with wooden mallet or rolling pin to flatten to 2 1/2 to 3 inches thick. Make 1 inch deep cuts about 2 inches apart on both sides of meat with thin, sharp k nife. Push olives into each cut until it disappears. Moisten steak and following label directions make the dip, coat side with half of the garlic - onion mix. Place steak, dip side down. Grill 30 to 35 minuteCNs for rare. Put on the rest of the dip and turn for 30 to 35 minutes for rare. O&Canyon Steak Roast - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla %A!Caril de Galinha (Chicken Curry)B ServingsF 3 1/2 Tbsp(s). Lb(s). Tbsp(s). tsp(s). Whole Whole tsp(s). tsp(s). tsp(s). Tbsp(s).H tsp(s). Tbsp(s). Whole Whole Whole tsp(s). Tbsp(s).J vegetable oil #chicken, cut up into 8 to 10 pieces minced shallots minced garlic medium tomato, finely chopped dry red peppers, crumbled turmeric freshly ground black pepper paprika coconut milkK tamarind paste* ' (*may substitute minced sour prunes) (minced lemon grass, or 1 tsp. Lemon Zest *med.-sized green pepper, cored and chopped (med.-sized red pepper, cored and chopped 0fresh hot green chilies, sliced, or 1 tablespoon shredded hot peppers salt to taste julienned fresh ginger 1. Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the chicken pieces and sear, turning them often, until lightly colored. Remove chicken to a platter. 2. Add the remaining oil to the pan along with the shallots and garlic. Cook, stirring until the shallots turn light brown (about four minutes). Add the tomatoes and continue cooking until the oil separates (about three minutes). SC tir in the pepper flakes, turmeric, black pepper and paprika. 3. Add the chicken pieces and mix to coat them with the spices. Add the coconut milk, along with the tamarind, ginger and salt. Mix well and bri ng contents to a boil. Cook, covered, over medium-low heat for 30 minutes or until the chicken is tender. fold in the lemon grass and peppers. Cook for an additional five minutes. Uncover and serve immediately E garnished with chilies. O3Caril de Galinha (Chicken Curry) - Extended recipe Continental Chicken Pat Padilla Cashew ChickenB 4 to 6D ServingsF 6 or 8 Whole Cup(s) Whole Can(s) Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). J% Chicken Breasts, (Skinned & Deboned) All Purpose Flour Lg.Evaporated Milk Cooking Oil A ASSEMBLE Shredded Lettuce Cashews Green Onions-diced SAUCE Chicken Broth A Soy Sauce Cornstarch (MSG) Monosodium Glutamate (Chicken)--Using first 5 ingredients-cut chicken in bite sized pieces. Beat egg and milk together. Place chicken in mixture and soak overnight. Remove chicken from mixture and coat with flour. Fry chicken pB ieces in cooking oil until golden brown. Drain well. (Sauce)--Using next 4 ingredients--mix ingredients in sauce pan and bring to Boil. Reduce heat and simmer 5 minutes. (Assemble)--Using next 3 ingredients- -using large dish, beginning on bottom of dish layer as follows and repeat until all ingredients have been used: chicken, lettuce, onion, cashews and sauce. Serve with Shrimp Fried Rice Yield: 4 to 6 servingD Whole Cup(s) Whole Can(s) Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). 13 2/3 1/8 1/4 1/4 2/3 1/8 1/8 1/3 O!Cashew Chicken - Extended recipe Chinese Chicken Pat (Phillippi-Rhodes) Padilla Pat Padilla Caviar Dip la DorisB Hors D'oeuvreC ServingsF Oz(s). Oz(s). Tbsp(s). Jar(s)H Loaf(s)J package of cream cheese carton of sour cream minced dried onions lump red caviarK party rye or pumpernickel bread Mix all the ingredients. Make a container of the bread by removing the center. Put dip in foil lined cavity Line edge with plain caviar or grated hard boiled egg. Cut bread into cubes and use for dipping.~ O'Caviar Dip la Doris - Extended recipe Continental RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Cheese Dollars la Doris B AppetizerC ServingsF Stick(s) Cup(s) Cup(s)H Cup(s) Dash(s)J butter or margarine flour shredded cheddar cheeseK Rice Krispies Cayenne pepper Mix together ingredients and form into balls the size of a walnut. Place on cookie sheet and press with a fork. Bake in preheated oven at 350 F for 10 to 15 minutes. Serve hot.~ O+Cheese Dollars la Doris - Extended recipe Continental Eggs & Cheeses RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Cheese FondueB ServingsF 1 1/2G Whole Cup(s) Lb(s).H 1 1/2 Tbsp(s). Tbsp(s). Cup(s)J cloves garlic crushed cup dry white wine !pounds shredded aged Swiss CheeseK tablespoons Kirsch tablespoons cornstarch cups bread cubes Cut a French bread into 1/2-inch cubes and set aside. Rub an earthenware casserole (Fondue Pot) with garlic and discard. Warm pot about one minute over a low flame. Pour in the wine. Heat wine until bubblesB rise. Stir in shredded cheese with wooden spoon. Stir constantly until cheese is melted (about two minutes). Make thin paste of brandy and cornstarch in cup. Add the cornstarch paste to the cheese, stirring ra pidly. Bring to boiling again and stir until foam disappears. Distribute bread cubes on four plates with fondue forks. To serve place heated pot in center of table and dip bread cubes in cheese. Serve with a drD y white wine. Cheese Fondue - Extended recipe Continental Cheeses Remember to keep stirring even while eating, or cheese will burn at bottom of pot. Adapted from Robbies Yodel Club, New Glarus Hotel, New Glarus, Wisconsin. 1970 Pat Padilla A!Cheese Hors D'oeuvres la Bonnie Hors D'oeuvreC ServingsF Loaf(s) Tbsp(s).H Cup(s) Dash(s)J party rye bread freshly grated Parmesan cheeseK mayonnaise Worcestershire sauce Salt and white pepper to tasteLp Mix together ingredients and spread on soft side of a split party rye bread. Broil until browned. Serve hot.~ .666666666666666667 O3Cheese Hors D'oeuvres la Bonnie - Extended recipe Continental Cheeses Pat Padilla Chef Salad Salad Serving(s) Whole Whole Cup(s) Cup(s) Whole Cup(s) Whole Cup(s) Whole Whole head of lettuce raw spinach chopped celery chopped green pepper cucumber,sliced chopped green or yellow onion head cabbage chopped carrots radishes,sliced tomatoes, sliced or wedged Prepare vegetables for salad. Toss with 1/4 cup salad dressing (just before serving) or let everyone put on their own favorite dressing. Chef Salad - Extended recipe American Salad Jean (Hendrix) Phillippi Pat Padilla Chicken Breast PortofinoB ServingsF Cup(s) pc(s). Tbsp(s). Tbsp(s).H Lb(s). Whole Tbsp(s). Cup(s) Tbsp(s).J butter milk Salt and Pepper to taste )chicken breasts halved, skinned and boned flour vegetable oilK fresh mushrooms clove garlic, minced A pine nuts dry white wine chicken broth 1. Season milk with salt and pepper. Marinate chicken in milk for two hours in the refrigerator turning occasionally. Drain the chicken and dust with flour. Saut chicken in 4 tablespoons vegetable oil over medium heat for five minutes. Put aside. 2. In another skillet saut mushrooms and garlic. Add pine nuts, wine and chicken broth. Stir well, add the chicken, cover and simmer over low heat for 3 to 8 minutCHes until chicken is done sprinkle with fresh parsley. Serve immediately. O*Chicken Breast Portofino - Extended recipe Continental Chicken Pat Padilla Chicken Broccoli Casserole servings Box(s) pc(s). Can(s) Cup(s) or bag of frozen broccoli chicken cream of mushroom soup croutons Boil chicken until no longer pink. Debone. Line bottom of buttered casserole dish with chicken. Top with broccoli. Pour cream of mushroom soup over chicken and broccoli and sprinkle croutons on top. Bake aB t 350 for 30 to 45 minutes. O0Chicken Broccoli Casserole - Extended recipe American Chicken Anita (Rhodes-Cannon) Simon Pat Padilla Chicken Curry - VickiB ServingsF Whole Whole Tbsp(s). Whole Whole pc(s).H tsp(s). tsp(s). Tbsp(s). Tbsp(s). Can(s) WholeJ$medium sized onions, cut and chopped cloves garlic, crushed vegetable oil bay leaves cloves cut up frying chickenK cinnamon paprika curry powder &tomatoes or cup fresh chopped tomatoes potatoes cut up in cubes 1. Fry onions with garlic in 1/2 cup oil. Saute until onions are translucent. Add bay leaves, cloves and cinnamon. Turn to low, cover and let cook for five minutes. 2. Uncover, turn up the heat, add theB{ chicken and brown. Add salt, paprika, curry powder, tomatoes and potatoes. Cook 45 minutes. Add a little water if needed. O'Chicken Curry - Vicki - Extended recipe Indian Chicken There is another chicken curry recipe in the file you may want to check "Curried Chicken Masala". This one is easier. Serve with "Seasoned Rice For Curried Chicken" recipe on this disk. Pat Padilla Chicken Enchilada Serving(s) Dozen Whole Cup(s) Cup(s) Can(s) Can(s) Pkg(s). Cup(s) flour tortillas chicken breasts (deboned) cheddar cheese (shredded) onion (chopped) cream of mushroom soup 4-oz. chopped green chilies 8 oz. cream cheese Boil chicken with chopped onion until done. Cool and shred. In blender mix the chilies and mushroom soup. Warm mixture in frying pan. Add shredded chicken and onions and cream cheese. Add enough milk to make a creamy mixture. Coat tortillas in mushroom soup with chilies. Put in baking pan and put chicken mixture in middle. Roll up. Cover with cheese and any soup mixture that is left. Bake for 30 minutes in a 35C oven. O$Chicken Enchilada - Extended recipe Mexican Chicken Anita (Rhodes) Simon Pat Padilla Chicken in The Lime LightB ServingsF Tbsp(s). tsp(s). tsp(s). Tbsp(s). Whole Tbsp(s).H Tbsp(s). pc(s). Whole Pinch(s)J flour paprika brown sugar grated rind from a lime chicken brothK dry white wine chicken, cut in parts avocado fresh mintL Mix flour salt and paprika and coat chicken. Fry chicken until golden. Place the chicken in a casserole and sprinkle with mixture of brown sugar and grated rind of lime. Add chicken broth and white wine. Bake in 325 F oven for 45 minutes.~ O+Chicken in The Lime Light - Extended recipe American Chicken RA]Serve with avocado and sprigs of fresh mint as garnishes. Came from label on Crisco package. Pat Padilla Chicken In Wine Sauce Serving(s) pc(s). tsp(s). Pinch(s) Pinch(s) Tbsp(s). Cup(s) chicken garlic powder pepper chopped parsley sherry Put chicken in pan and add salt, pepper, garlic powder, parsley and sherry. Cover and cook slowly. Approximately 45 minutes. Add water if sauce cooks down. O*Chicken In Wine Sauce - Extended recipe American Chicken Pat (Phillippi-Rhodes) Padilla Pat Padilla Chicken Marinade la Ella Dressings & SaucesC Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s).H Tbsp(s). Tbsp(s). tsp(s). Pinch(s)J Soy sauce Ketchup cider vinegar sugarK honey garlic powder (or more) Tabasco (to taste) Mix ingredients together. Multiply the ingredients times 6 for a large crowd. CHICKEN WINGS: Bake at 350 F for 50 minutes. Cover, then leave open for the last 15 minutes. BARBECUE: 40 minutes on the grill. O,Chicken Marinade la Ella - Extended recipe Barbecue Chicken Ella Kalo, 1982 Pat Padilla Chicken Saut Serving(s) 1 1/2 Whole Tbsp(s). Can(s) Tbsp(s). Cloves tsp(s). tsp(s). Cup(s) A*frying chicken (cut in frying size pieces) A margarine A# mushrooms with liquid (small can) parsley (chopped) garlic (Chopped-fine) pepper white wine Brown chicken in margarine, add mushrooms, parsley and seasonings. Add wine as needed. Cover and cook until tender. About 45 minutes. O Chicken Saut - Extended recipe American Chicken Pat (Phillippi-Rhodes) Padilla Pat Padilla Chicken Stuffed Chilies ServingsF 1 1/2 1 1/2G Whole Tbsp(s). Stick(s) Cup(s) Tbsp(s). Cup(s) Cup(s) tsp(s). tsp(s).H 1 1/2 tsp(s). Cup(s) Whole Whole Whole Cup(s) large poblano chilies vegetable oil unsalted butter chopped onion minced garlic A$pimento-stuffed green olives, sliced (each dried apricots, peaches, and pitted prunes, diced ground cumin Mexican cinnamonK ground cloves cooked chicken, shredded Salt to taste Sauce: garlic cloves, unpeeled large tomatoes, unpeeled A(medium onion, unpeeled, halved crosswise heavy cream, reduced to one cup 1. Make a small lengthwise slit in each chili. Fry chilies in hot 1/2-inch hot oil until beige and puffed; remove from oil. Peel and seed under cold running water; set aside. Handle peppers carefully, as thB ey can irritate the skin. 2. Melt butter in a large frying pan over medium heat; add chopped onion and minced garlic, and cook for three minutes. Add the olives and dried fruit, and cook for two minutes. St ir in the spices and chicken, and cook for two minutes more. Add salt to taste. Stuff the chilies with the chicken mixture, and bake in a preheated oven on a greased pan for seven minutes at 500 3. BroD il the garlic cloves until browned, tomatoes and onion until charred and soft; peel, and pur e in a blender until smooth. Add the cream, and blend. Transfer the pur e to a saucepan. Cook over high heat until bu Eubbling, then over low heat for five minutes. Add salt to taste. Spoon sauce onto plates, and arrange chilies on top. O,Chicken Stuffed Chilies - Extended recipe Mexican Chicken RAHGreat way to use leftover chicken. A hot dinner for a cold winter night. Pat Padilla Chili Rellenos I Servings Whole Lb(s). Can(s) Cup(s) Tbsp(s). Cup(s) Lb(s). Whole Stalk(s) boiled meat(reserve juice) lg. tomatoes roasted green chilies flour crisco small onion celery or 1 tsp. celery salt EGG BATTER: Beat 5 egg whites until stiff, fold in yolks,salt,and 1 tsp, flour. Grind meat, add tomato pulp, chilie, and salt. Form into oval shapes,dip in flour that has been seasoned with salt. Then dip in B egg batter and fry in Crisco. With left-over meat broth add strained juice from tomatoes, cut onion, celery with salt in small pieces and boil 1/2 hour. Pour sauce over Rellenos before serving. O"Chili Rellenos I - Extended recipe Mexican Egg & Cheese Joan Padilla Pat Padilla Chilies Rellenos II Servings Cup(s) Whole Oz(s). Whole Lb(s). Whole Whole Tbsp(s). Cup(s) tsp(s). Whole Pinch(s) flour A' Fresh Roasted , peeled,Anaheim chilies (with stems left on top) !jack cheese or garlic jack cheese oil for frying eggs separated SAUCE peeled tomatoes shallot garlic clove vegetable oil chicken broth small peppers(chopped) of cloves and cinnamon. Roast fresh chilies under broiler until skin blisters, turning from side to side to blister the chilies well. Place blistered chilies in a plastic bag and let steam for about 6 min. run chilies under cool waterB and flake off the skin. After removing the outer peels take a sharp knife and cut very small slits on the side of each chilie and remove seeds. Leave on the stems. Pat chilies dry with paper towels. Cut chees e into thin,long, slices. Place 1 slice into each chilie. Pour oil into fry pan about 3/8 inches deep. Heat oil for frying. Beat egg whites until stiff. Slightly beat egg yolks in small bowl and add to egg whitD es folding in quickly.Place chilies first into flour to coat then into egg mixture. Fry each chilie until golden brown. Drain chilie on paper towel and serve hot, with warm sauce and additional grated cheese. ( put under broiler until cheese melts. SAUCE: Puree tomatoes,shallot and garlic. Heat oil in a medium saucepan. Add tomato mixture and cook about 10 min. Stir from time to time. Add broth, salt, peppers, cloves Fland cinnamon.. Simmer another 8 minutes. Pour over warm chilies and serve. Add additional cheese if desired. O%Chilies Rellenos II - Extended recipe Mexican Egg & Cheese Joan Padilla Pat Padilla Chinese ChewsB DessertC Pieces Whole Cup(s) tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) Cup(s) sugar vanilla baking powder all-purpose flour finely cut dates chopped nuts confectioner's sugar Beat eggs, sugar,vanilla, baking powder and salt until thick and ivory colored. Combine flour, dates, and nuts. Stir into egg mixture. Spread in 8 X 8 inch dish. Shield corners with foil. Place dish on inv erted saucer in microwave oven. Microwave at HIGH 5 to 8 minutes, or until almost dry on top., rotating 1/4 turn after 2 minutes, then every minute. Remove foil after 4 minutes. Cool bars directly on counterC top. Cut into about 1-inch squares. Roll squares in hands to shape into balls. Place balls in plastic bag; about 1/4 cup confectioner's sugar. Turn bag over and around until balls are coated. .666666666666666667 .666666666666666667 Chinese Chews - Extended recipe American Cookie Pat (Phillippi-Rhodes) Padilla Pat Padilla Chocolate Cake IB DessertC Cup(s) Cup(s) tsp(s). Whole tsp(s). Cup(s) Cup(s) tsp(s). Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) tsp(s). Tbsp(s). A Square(s) sugar crisco vanilla butter sour cream baking soda flour cocoa boiling water FROSTING hot milk soft butter sifted powdered sugar vanilla A!(3 oz size) unsweetened chocolate In large bowl, mix butter, sugar,crisco, and salt until very creamy. Add the eggs and vanilla and beat until fluffy. Combine the sour cream and soda and stir into the creamed mixture until well blended. SiftB the flour, measure and sift it with the cocoa into the creamed mix. Stir until the batter is smooth. Add the boiling water and mix until well blended. Pour into deep 8" layer pans that have been well greased and floured . Bake at 350' for 30 minutes or until cake starts to pull away from the sides. FROSTING Beat butter with 1/2 of the sifted sugar until creamy. Add vanilla. In the top of a double boiler over hD ot water melt unsweetened chocolate. Add to creamed mixture. Alternate beating into creamed mixture the remaining sifted sugar and hot milk. Beat until smooth. After each addition, blend in rum to this frosE ting to spread. O"Chocolate Cake I - Extended recipe American Uncle Henry Cassou Pat Padilla Chocolate Chip CookiesB DessertC DozenF 2 1/4 Cup(s) tsp(s). tsp(s). Cup(s) Tbsp(s). Tbsp(s).H tsp(s). Whole Oz(s). Cup(s)J all-purpose flour baking soda (2 sticks) butter, softened sugar firmly packed brown sugarK vanilla extract "package (2 cups) Nestl Toll House Semi-Sweet Chocolate Morsels chopped nuts 1. Preheat oven to 375 F. In a small bowl, combine flour, baking soda and salt; set aside. In a large mixer bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. GrB adually add flour mixture. Stir in chocolates and nuts. 2. Drop by rounded measuring tablespoonfuls onto an ungreased cookie sheet. Bake at 375 F for 20-25 minutes. Makes about 5 dozen 2 1/4-inch cookies. O)Chocolate Chip Cookies - Extended recipe American Cookie RA\Recipe from package of Nestl Semi-Sweet Morsels Package. Pat (Phillippi-Rhodes) Padilla Pat Padilla Chocolate CrakelsB DessertC Dozen Cup(s) Oz(s). Cup(s) Whole tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) butter or margarine )unsweetened chocolate,pre melted or solid sugar baking powder vanilla flour chopped nuts(opt) confectioner's sugar In mixing bowl, combine butter and chocolate. Microwave at 50%(Medium) 1 to 4 minutes, or until melted; blend well. Beat in granulated sugar, eggs, baking powder, vanilla, and salt. Stir in flour and nuts. RB efrigerate overnight or at least 8 hours. Shape dough into 1-inch balls. Roll in confectioner's sugar. Place 6 to 8 balls in large ring on wax paper on baking sheet, dinner plate, pie plate or paper plate. Place 1 in center. Microwave at 50%(MEDIUM) 1-1/2 to 3 minutes, or just until surface is dry, rotating 1/4 turn every 30 seconds. Remove wax paper with cookies on it to counter to cool. Yield: about 4 dozen. O$Chocolate Crakels - Extended recipe American Q Chocolate Pat (Phillippi-Rhodes) Padilla Pat Padilla Chocolate Fancies Dessert Serving(s) Whole tsp(s). tsp(s). Cup(s) tsp(s). Cup(s) A Square(s) A Square(s) Cup(s) egg whites cream of tartar sugar vanilla nuts (chopped) A'unsweetened chocolate (coarsely grated) semisweet chocolate nuts (finely chopped pecans) Beat egg whites, salt, cream of tartar together. Beat in sugar one Tbs. at a time until mixture stands in peaks. (About 10 minutes) Beat in vanilla. Sprinkle coarsely grated chocolate and 3/4 cup pecans over meringue. Fold in. Drop by tsp. on foil covered cookie sheet, one inch apart. Bake in slow oven, 275 for 20 minutes or until firm. Remove and cool. Melt semisweet chocolate and keep hot. Put 1/4 cups fineCjly chopped pecans in saucer. Dip meringue in melted chocolate and then in nuts. Let sit till cool. Enjoy. O$Chocolate Fancies - Extended recipe American QA Chocolate Jean (Hendrix) Phillippi Pat Padilla <A Chocolate Macadamia Nut CookiesB DessertC CookiesF Oz(s). Cup(s) tsp(s). Pinch(s) Cup(s) Oz(s).H Stick(s) Cup(s) Tbsp(s). Whole tsp(s).J macadamia nuts, coarsely chopped flour baking soda chunky peanut butter !white chocolate, coarsely choppedK unsalted butter, at room temp. light brown sugar granulated sugar vanilla extract 1. In a medium skillet, toast the macadamia nuts over a moderately low heat, stirring occasionally, until fragrant and golden, about five minutes. Set aside. 2. Mix together the flour, baking soda and sB alt. Set aside. In a large bowl, using an electric mixer, cream the peanut butter, butter, brown sugar and granulated sugar until smooth and light, about three minutes. Add the egg and beat until fluffy, about three minutes. Add the vanilla and beat until incorporated. Using a wooden spoon stir in the flour mixture until well blended. Stir in the toasted nuts and white chocolate. 3. Spoon heaping tablespoons of D dough about 1 inch apart on two large ungreased cookie sheets. Flatten the dough mounds slightly with your fingers. Bake for 12 to 15 minutes in a preheated 375 F oven until golden brown. Let cool on the bakin EJg sheets for 5 minutes, then transfer to a rack and let cool completely. O2Chocolate Macadamia Nut Cookies - Extended recipe American Cookie Pat (Phillippi-Rhodes) Padilla Pat Padilla Chocolate Mousse Dessert Serving(s) Cup(s) Tbsp(s). Tbsp(s). Cup(s) Whole Tbsp(s). Whole Tbsp(s). tsp(s). evaporated skim milk sugar strong brewed coffee A"Dutch process or unsweetened cocoa egg yolks(beaten) unsalted margarine egg whites sugar vanilla extract Combine milk, 1 Tbs. sugar, and coffee in a saucepan, and bring to a simmer. Remove from heat, and add cocoa, beating until smooth. Beat in egg yolks, 1 at a time; add margarine, beating until smooth. TransfeB r to a large bowl, and cool completely. Beat egg whites (at room temperature) in a bowl until foamy. Gradually add 3 Tbs. sugar, 1 Tbs. at a time, and beat until stiff peaks form. Beat in vanilla. Stir one-fo urth of whites into chocolate mixture; fold in remaining whites gently but thoroughly. Spoon mixture into 6 (4 oz.) custard cups, and chill 2 hours. Yield: 6 servings(119 calories per serving) .333333333333333333 O#Chocolate Mousse - Extended recipe American Puddings Pat (Phillippi-Rhodes) Padilla Pat Padilla Chocolate Oatmeal Cookies Dessert Serving(s) Stick(s) Tbsp(s). Cup(s) Cup(s) Cup(s) tsp(s). butter cocoa peanut butter oatmeal vanilla Beat together the butter, cocoa, milk and peanut butter. Cook on medium until it reaches the boiling point, remove from heat and add vanilla and oatmeal, mixing well. Put on Reynolds wrap by spoon. Cool. O-Chocolate Oatmeal Cookies - Extended recipe American Cookie Anita (Rhodes) Simon Pat Padilla Chocolate Pecan Bits Dessert Serving(s) Cup(s) Cup(s) pc(s). Whole tsp(s). Cup(s) tsp(s). tsp(s). Cup(s) sugar butter 1 oz. unsweetened chocolate egg(beaten) vanilla flour baking powder chopped pecans Cream butter and sugar. Stir in chocolate. Add egg and vanilla and blend well. Sift together flour, baking powder and salt. Add to creamed mixture. Stir in pecans. Drop by tsp. on greased cookie sheet. BakB e about 350 for ten minutes. O(Chocolate Pecan Bits - Extended recipe American Cookie Jean (Hendrix) Phillippi Pat Padilla Chocolate Something Dessert Serving(s) Bag(s) Stick(s) Can(s) Tbsp(s). Lb(s). A"nestles semi sweet chocolate drops 1/2 lb. butter 13 oz. condensed milk vanilla extract sugar Mix milk and sugar and bring to boil 8 minutes. Stir constantly when it begins to boil. Put chocolate drops in mixing bowl. Chop butter in thin slices and put in with drops, pour boiling milk and sugar mixtur e over drops and butter. Add 4 Tbs. vanilla. Stir until all drops are melted. Pour into buttered pan and let stand for 6 hours. Cut into squares. O&Chocolate Something - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Chocolate Souffl la Romanik DessertC ServingsF 1 1/4 Oz(s). Oz(s). Cup(s) WholeH Oz(s). Tbsp(s). Tbsp(s). Oz(s).J flour butter egg yolksK melted bakers chocolate Devoste liquor whipped egg white sugar 1. Make a roux out of flour and butter. Add the milk to the roux and whip before the mixture gets hot. Then stir and scrape the bottom of the pot with a spatula until the mass separates from the pan. Add thB e egg yolks to the mixture one at a time until absorbed. Add melted chocolate and cover with liquor. 2. In a separated pan whip exactly 7 ounces of egg whites. Add sugar to egg whites just before peak. CK3. Fold all together and bake in the top of oven at 375 F. for 18 minutes. O0Chocolate Souffl la Romanik - Extended recipe Continental Pat Padilla Chocolate Suprise Dessert Serving(s) Can(s) Cup(s) Cup(s) Cup(s) Pkg(s). condensed milk pecans raisins miniature marshmallows cherries or crystallized semisweet chocolate Mix chocolate and milk over hot water. Remove from fire and add other ingredients. Mix well. Put on waxed paper on cookie sheet to cool. O$Chocolate Suprise - Extended recipe American Cookie Jean (Hendrix) Phillippi Pat Padilla ChoientB ServingsF Tbsp(s). Lb(s). Cup(s) Tbsp(s). Cup(s)H Tbsp(s). Whole Whole Lb(s).J chicken fat or oil beef chuck, 1 piece tied onions, coarsely chopped paprika kidney beans, washedK pearled barley carrots, quartered cloves garlic peeled 'potatoes, peeled (whole, quartered, or halved, depending on size) 'Salt and freshly ground pepper to taste 1. Start preparing the dish about two and one half hours before sundown on Friday. Heat the chicken fat in a heavy 8-quart pot. Dry the meat with paper towels and brown it quickly on all sides in the fat. 2. Add the onions and paprika and stir for a few minutes. 3. Add all the remaining ingredients. 4. Pour in enough cold water to come three-quarter of the way up the ingredients. Bring to a boil, red uce heat, skim off the foam for several minutes, partly cover the pot, and simmer for about two hours. 5. Just before sundown, add more water if the beans and barley have absorbed so much that the level is D reduced to less than halfway up the ingredients in the pot. Cover the pot tightly and place in the oven at F and cook until lunchtime Saturday (16-20 hours.) Choient - Extended recipe Jewish "Cholent" is derived from the Latin "calente" or hot. In Israel the dish is prepared at home and then placed in an oven at a bakery that has been turned off for the Sabbath. The stew then cooks for hours sinBKce the oven takes over 1 day to cool down. May also add chicken and kishka. Pat Padilla Clam Sauce for Spaghetti Dressings & SaucesC ServingsF Can(s) Tbsp(s). Whole Oz(s). WholeH Pinch(s) Tbsp(s). Tbsp(s).J (8 ounce) can minced clams tablespoons olive oil cloves minced garlic clam juice onion, choppedK pinch of oregano tablespoons butter tablespoon chopped parsley $Freshly ground black pepper to taste Drain the clams and reserve the liquid. Heat the oil in a Saut pan. Add the minced garlic and onion and saut until golden brown. Add the drained minced clams, oregano, butter, parsley and pepper. Cook under low flame. Add the liquid heat and serve.~ O*Clam Sauce for Spaghetti - Extended recipe Italian Seafood Pat Padilla Coconut Dream PieB DessertC Servings 2 3/4 Pkg(s). Box(s) Cup(s) 1 1/3 tsp(s). Cup(s) Whole Dream Whip (Topping Mix) Instant Pudding Mix (Vanilla) Milk (Cold) Vanilla Bakers Flaked Coconut !Baked --9-Inch Pie Shell (Cooled) Prepare whipped topping mix with 1 cup of the milk and vanilla as directed on package, using large mixing bowl. Add remaining 1 3/4 cups milk and the pie filling mix. Blend; beat at HIGH speed for 2 minutesBw, scraping bowl occasionally. Stir in coconut. Spoon into pie shell. Chill at least 4 hours. Garnish, if desired. 1.33333333333333333 1.333 O$Coconut Dream Pie - Extended recipe American RALRecipe from back of Bakers Coconut Package. Pat (Phillippi-Rhodes) Padilla Pat Padilla Coconut Macaroons Dessert Serving(s) 2 2/3 Cup(s) Cup(s) tsp(s). tsp(s). condensed milk moist shredded coconut vanilla extract almond extract Blend together all ingredients. Drop by tsp. onto well greased cookie sheet one inch apart. Bake at 350 until cookie edges are light brown. 8 to 10 minutes Remove at once to cooling rack. 2.66666666666666667 2.667 O$Coconut Macaroons - Extended recipe American Cookie Jean (Hendrix) Phillippi Pat Padilla Coffee Can BreadB Breads & RollsC LoavesF Cup(s) Pkg(s). Tbsp(s). Tbsp(s). Stick(s) Tbsp(s).H tsp(s). Tbsp(s). Tbsp(s). Whole WholeJ#unsifted, divided all-purpose flour active dry yeast water butter sugarK ground almonds chopped raisins slightly beaten eggs empty one-pound coffee cans 1. Mix 2 cups flour with yeast. Stir water, milk, butter, sugar and salt over low heat until butter melts. Cool for about 5 minutes; add to flour and yeast. Add remaining flour, nuts, raisins and eggs. Doug h will be stiff. Knead on a floured board until dough is smooth and elastic and raisins are well distributed throughout. 2. Coat the inside of each coffee can, using a small amount of oil. Divide dough in hC alf. Place one half in each can; cover cans with plastic tops. Let rise in warm place (85 F) until dough reaches to approximately an inch from the top. Remove plastic tops and bake at 375 F for about 35 minut DSes, or until the top sounds hollow when tapped and the cake tester comes out clean. O"Coffee Can Bread - Extended recipe American Bread This bread can also be made using whole wheat flour for all or part of the white flour: Molasses or brown sugar for the white sugar: any chopped dried fruit in place or in addition to the raisins. Parade MagaB Pat Padilla Cole Slaw Salad Serving(s) Whole Whole Whole Tbsp(s). tsp(s). Pinch(s) head cabbage-shredded onion-chopped fine carrot-shredded salad dressing vinegar sugar A.Mix all ingredients together and add to taste. Cole Slaw - Extended recipe American Salad Jean (Hendrix) Phillippi Pat Padilla Company CauliflowerB VegetableC Servings Whole Cup(s) Tbsp(s). tsp(s). Oz(s). Med.-Sized Head Cauliflower Mayonnaise Prepared Mustard Dried Mustard Sharp Cheddar Cheese (Shredded) Paprika (opt) Place whole head of cauliflower, stem end down, in 8 inch glass pie plate. Cover with plastic wrap. Vent by poking holes in plastic. MICROWAVE on (HIGH) 100% -7 to 8 minutes or until tender. Mix mayonnaise, B prepared mustard, and dry mustard in a bowl. Pour mayonnaise mixture over top of cooked cauliflower. Sprinkle with shredded cheese. MICROWAVE at (HIGH) 100% for 1 minute to melt cheese. For color you can sC prinkle with paprika. O&Company Cauliflower - Extended recipe American Q Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla JA(Cornish Game Hens with Yogurt and SpicesB ServingsF pc(s). Cup(s) Whole Whole Tbsp(s). tsp(s). tsp(s). Tbsp(s).H tsp(s). tsp(s). tsp(s). tsp(s). Pinch(s) Tbsp(s). tsp(s).J 1 1/2-pound Cornish game hens lowfat plain yogurt small onions, peeled and grated !cloves garlic, peeled and crushed lime juice chili powder paprika dry white wineK cinnamon ground coriander ground cardamom ground clove ground red pepper Salt to taste vegetable oil unsalted butter 1. Split the Cornish game hens in half, removing the backbone and tail. Cut off the wing tips and pull off the skin. Set the hens aside in a non-aluminum baking dish. 2. In a small bowl, combine all theB remaining ingredients except the butter, and spread this mixture over the game hens. Cover and refrigerate for about 12 hours, turning the birds once or twice. 3. Preheat the oven to 325 4. Melt th e butter to foaming in a medium-size oven-safe skillet or casserole. Scrape the yogurt mixture from the birds, and place them, breast side down, in the hot pan. Saut the birds for 2 to 3 minutes over medium-hiD gh heat, until lightly browned. Turn the birds over, pour the yogurt mixture over them and transfer the pan to the preheated oven. Bake for about 15 to 17 minutes, or until the meat is cooked through. 5. Re move the pan from the oven and transfer the hens to heated plates.On top of the stove, bring the yogurt mixture to a boil over high heat. Add two tablespoons dry white wine. Cook for one or two minutes, until iFgt is slightly thickened, than spoon it over the game hen. Serve either at once or at room temperature. O:Cornish Game Hens with Yogurt and Spices - Extended recipe Continental Chicken Pat Padilla Cottage Cheese PancakesB BrunchC ServingsF Whole Whole tsp(s). Tbsp(s).H Cup(s) Cup(s) Tbsp(s).J egg yolks egg whites, stiffly beaten sugarK cottage cheese, drained sifted flour butter Sour cream or jellyL 1. Beat egg yolks, salt and sugar. Stir in cottage cheese and flour. Then fold in the stiffly beaten egg whites. 2. Fry in butter till brown. 3. Garnish with sour cream or jelly. Great for brunch. O)Cottage Cheese Pancakes - Extended recipe Jewish Cheeses Gail Ellenbogen, 6/5/88 Pat Padilla Country Pot RoastB Servings Whole Lb(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). Whole Stalk(s) Whole Whole Browning Bag-plastic tie beef chuck roast(boned) parsley flakes Worcestershire sauce garlic powder pepper medium onion, quartered celery, cut into chunks #carrots, peeled and cut into chunks small red potatoes Place flour into bag and shake, making sure the bag is fully covered. Place roast in bag and season, vegetables and a little water. Poke a few little holes in bag before cooking. Microwave on 25% (simmer) B for 50 to 55 minutes until meat and vegetables are tender. Let stand, covered for 5 minutes before serving. Yield: About 4 servings. O%Country Pot Roast - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Couscous With EggplantB Rice C ServingsF Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). Cup(s)H Cup(s) Cup(s) Tbsp(s). Tbsp(s).J olive oil $finely chopped shallots or scallions finely chopped onions turmeric ground coriander &diced eggplant cut into 1/4-inch cubes Salt to taste Freshly ground pepper to tasteK water precooked couscous butter fresh lemon juice Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until the eggplant is wilted, but not brown. Add the water, bring B to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm. O(Couscous With Eggplant - Extended recipe Continental Q Vegetable Precooked couscous, available in most grocery stores in the aisle with beans and grains, cooks in about 5 minutes. If used with the "Sea Scallops With Sweet Red Peppers and Zucchini", when the scallops is f RBRinished you add the eggplant mixture and stir well. Pierre Franey, New York Times. Pat Padilla Crab Cakes IIB CakesF Lb(s). Cup(s) Whole Tbsp(s). tsp(s). Tbsp(s).H Cup(s) tsp(s). Cup(s)J&lump crab meat, picked over to remove .pieces of shell or cartilage, about 2 1/2 cups fine fresh bread crumbs eggs, well beaten Dijon-style mustard Worcestershire sauce finely chopped parsleyK finely chopped green onions Old Bay seasoning mayonnaise Vegetable oil for frying Lemon wedges +Tartar sauce (see recipe with fried shrimp) 1. Put the crab meat in a mixing bowl and add one and one-half cups of the bread crumbs, the eggs, mustard, Worcestershire sauce, parsley, onions, Old Bay seasoning and mayonnaise. Blend, leaving the crab lB umps as whole as possible. 2. Shape the mixture into 10 portions of equal size. Shape into flat patties or into round balls. Coat each portion with the remaining bread crumbs. Chill until ready to cook. 3. Cook in deep oil heated to 360 F two to three minutes or until golden brown all over. Or they may be cooked in two tablespoons of oil in a heavy skillet for each batch of cakes to be fried. Add a few cakeD s at a time and cook about two to two and one-half minutes on each side or until golden brown on both sides. 4. Drain on absorbent paper towels. Serve hot with lemon wedges and tartar sauce. Yield: Ten CakeE O!Crab Cakes II - Extended recipe American Seafood Pat Padilla Cream Puffs Dessert Serving(s) Cup(s) Cup(s) Cup(s) Whole Cup(s) Cup(s) Cup(s) tsp(s). Cup(s) Cup(s) Whole Whole tsp(s). Batter butter sifted flour boiling water Fruit Filling whipping cream A%sweetened strawberries or other fruit Old Fashioned Custard Filling sugar flour eggs or egg yolks (beaten) vanilla Batter: Heat the butter and water to a boiling point, add flour all at once. Stir and cook until the mixture leaves the sides of the pan and forms a ball. Remove from heat and cool slightly, then add eggs one at a time, beating thoroughly after each addition. Drop from a Tablespoon 3 inches apart on a baking sheet. Bake in a hot oven 425 for 30 to 35 minutes, or until golden brown. When cool slice top off anC d pull dough out of center. Fruit Filling: Fold stiffly whipped cream into sweetened cut-up fresh fruit. Put in puffs and replace top. Yields: 6 to 8 puffs. Old Fashioned Custard Filling: Mix in saucepan 1/ 2 cup sugar, 1/2 tsp. salt, 1/3 cup flour. Stir in 2 cups milk. Cook over medium heat, stirring until it boils. Boil 1 minute. Take from heat, stir a little over half of the mixture into 2 eggs or the 4 eggE yolks,beaten. Blend into hot mixture in saucepan. Bring just to boiling point. Cool. Blend in 2 tsp. vanilla. Fills: 6 to 8 puffs. .333333333333333333 Cream Puffs - Extended recipe American Aunt Kate (Phillippi) Cassou Pat Padilla Creamy Garlic Salad DressingB Dressings & SaucesC Tbsp(s). Tbsp(s). Whole tsp(s). Tbsp(s). Tbsp(s).J red wine vinegar olive oil clove garlic, crushed dry mustardK$Salt and freshly ground black pepper sour cream mayonnaiseL$ Mix all ingredients in blender. ~ O.Creamy Garlic Salad Dressing - Extended recipe American Q Vegetable Pat Padilla Crisp Waffles Brunch Serving(s) Cup(s) Tbsp(s). tsp(s). tsp(s). 1 1/4 Cup(s) Cup(s) Whole flour sugar baking powder crisco oil Sift dry ingredients together. Separate eggs. Beat yolks until light, stir in milk, then add oil. Stir this mixture gradually into dry ingredients. Beat well, then fold in stiffly beaten egg white. Bake on B.hot waffle iron. Makes 6 , 7 inch waffles. O Crisp Waffles - Extended recipe American Bread Jean (Hendrix) Phillippi Pat Padilla Curried Chicken MasalaB ServingsF Cup(s) Whole tsp(s). tsp(s). tsp(s). tsp(s). pc(s).H 1 1/2 1 1/2 tsp(s). Cup(s) tsp(s). Cup(s) Cup(s)J peanut oil onion, cut up in cubes ground red pepper ground coriander turmeric #Garan masala (cumin mix from India) chicken, skinned and cut upK curry powder chopped tomato salt to taste butter milk plain low fat yogurt 1. Heat oil, add chopped onions and fry until brown. Add spices, chopped tomatoes and salt. Add buttermilk, and chicken. Cook on medium heat 35 to 40 minutes. 2. Serve with yogurt, cinnamon rice and chutney. ~ .333333333333333333 O(Curried Chicken Masala - Extended recipe Indian Chicken Buy "Garan Masala" in Indian or specialty grocery store. There is an easier recipe for chicken curry - by Vicki. Serve with "Seasoned Rice For Curried Chicken" recipe on this disk. Pat Padilla Dolmas (Stuffed Grape Leaves) ServingsF Lb(s). Lb(s). Whole Tbsp(s). Cup(s) Tbsp(s). Cup(s) Dozen Cup(s) Cup(s)J lean ground pork lean ground beef large onion, finely chopped parsley chopped fresh coriander chopped mint raw riceK Black pepper to taste &large grape leaves, preserved in brine beef broth or stock plain low fat yogurt 1. Rinse the grape leaves in warm water. Separate and cut off the stems. 2. In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper. 3. Arrange 10 leaves on the bottom of a heavy pot to keep the dolmas from burning. 4. Place the remaining leaves, shiny side down, on the counter. Place 1 tablespoon of filling in the center of each leaf and roll up. Fold the C stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well. Yield: Four dozen .333333333333333333 O/Dolmas (Stuffed Grape Leaves) - Extended recipe Russian RA:Serve at room temperature or cold with yogurt on the side. Pat Padilla Double Chocolate Pound CakeB DessertC Servings Pkg(s). Cup(s) Whole Cup(s) Cup(s) Cup(s) !Super Moist Chocolate Fudge Cake cups water sour cream miniature chocolate chips powdered sugar Grease and flour a 12-cup microwave bundt cake dish or tube dish, 10 X 4 inches. Beat cake mix(dry), water,eggs, and sour cream in large mixing bowl on low speed, scraping bowl frequently, until moistened. BeB at on medium speed scraping bowl frequently, 2 minutes. Fold in chocolate chips. Pour batter into pan. Microwave 9 minutes on MEDIUM and 6 minutes on HIGH until cake springs back when touched lightly in the ce nter. Cool 10 minutes, invert on wire rack or heat proof serving plate. Remove pan; cool cake completely. Spread with powdered sugar glaze, allowing some to drizzle down side. Sprinkle with flaked coconut if D desired. .666666666666666667 O0Double Chocolate Pound Cake - Extended recipe American Pat Padilla Eggplant Hors D'oeuvreB AppetizerC ServingsF Whole Tbsp(s). Loaf(s) Tbsp(s). Whole Pinch(s)J medium eggplants peanut oil #Salt and water for soaking eggplant Thin sliced party rye bread Marinade: vinegar crushed garlic cloves salt to taste Cut the eggplants in thin slices, salt both sides and soak in bowl of water to remove bitterness. Drain well and deep fry in peanut oil till brown. Marinate overnight in refrigerator. Serve on thinly sliced rye bread.~ O(Eggplant Hors D'oeuvre - Extended recipe Israeli Q Vegetable RA%Michal Levanon, Tel-Aviv, Israel 1972 Pat Padilla VA'Eggplant In Sweet and Sour Tomato SauceB VegetableC ServingsF Lb(s). Lb(s). Whole Tbsp(s).H Tbsp(s). Cup(s) Whole Tbsp(s).J(eggplant, sliced and sprinkled with salt soft ripe tomatoes, sliced onions, sliced lemon juiceK sugar oil for frying cloves garlic, chopped Fry the eggplant until brown on both sides. Brown the onions in the remaining oil. Add the eggplant, tomato slices and garlic in layers. Add the lemon juice, sugar and salt. Cover and cook 15 to 20 minutes B8over medium heat. Serve hot or cold with cooked burghul. O9Eggplant In Sweet and Sour Tomato Sauce - Extended recipe Kurdish Q Vegetable Pat Padilla Eggplant Puffs DorisB Hors D'oeuvreC ServingsF Whole Tbsp(s). Whole tsp(s).H tsp(s). Tbsp(s). tsp(s). tsp(s).J medium eggplant grated Swiss cheese egg, slightly beaten freshly ground pepper oil for deep fryingK crushed garlic bread crumbs lemon juice flour 1. Cook eggplant in boiling water until tender. When tender peel and mash with a fork. Add the Swiss cheese, egg, garlic and bread crumbs. Mix well. Shape into small balls and refrigerate at least 1 hour. RB oll balls in flour (lightly). Deep fry until crisp in vegetable oil. Freeze. 2. When ready to serve, bake at 350 F for 15 minutes. O&Eggplant Puffs Doris - Extended recipe Continental Q Vegetable RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Empanadas De CarneB dozen Pkg(s). Cup(s) Lb(s). Cup(s) Pkg(s). Tbsp(s). Cup(s) Cup(s) Tbsp(s). Tbsp(s). Whole Lb(s). mincemeat spices A Port wine veal or lean beef shelled pinon nuts raisins allspiceK DOUGH shortening flour baking powder crisco Cook meat until tender, the grind. Add all seasonings. Mix well and place on top of stove in sauce pan for 5 minutes, stirring constantly. When mixture gets dry, add meat stock. DOUGH: Sift flour, salt, and bB aking powder. Work in shortening, add egg and milk to hold together. Mix well, dough should be moist and pliable, not dry. PUTTING TOGETHER: Roll out dough 1/8 inch thick. Cut in circles two inches in diamete r. Place 1 Tbs. meat filling in center. Fold over and pinch edges together so it will seal filling. Deep fry a few at a time in hot oil. Drain on paper towel. O&Empanadas De Carne - Extended recipe Mexican Joan Padilla Pat Padilla Empress ChickenB ServingsF 1 1/2 tsp(s). tsp(s). Oz(s). Cup(s) Tbsp(s). Tbsp(s). Cup(s) Cup(s)H tsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Tbsp(s).J vegetable oil garlic, peeled, chopped #white meat chicken chunks, skinned and boneless fresh mushrooms, cleaned, sliced water chestnuts, drained bamboo shoots, drained #celery, washed, ends removed, diced waterK cornstarch cold water cayenne pepper Hoisin sauce oyster sauce soy sauce sesame oil pea pods, washed, trimmed cashew nuts 1. In a wok, heat vegetable oil over medium heat. Add garlic and saute for 2 to 3 minutes. Add chicken chunks and stir-fry for 2 minutes. Add mushrooms, water chestnuts, bamboo shoots, celery and water. SteB am for 3 minutes. Make sure chicken is cooked. 2. In a small bowl, mix together cornstarch and with cold water make a paste. Add cayenne pepper, Hoisin, oyster and soy sauces, and sesame oil. Mix thoroughly . Add to vegetable-chicken mixture and cook 2 minutes. Add pea pod, toss, add cashews and stir. the sauce is more of a glaze than a gravy. .333333333333333333 O!Empress Chicken - Extended recipe Chinese Chicken RAMRickshaw Inn, West Bloomfield, Michigan. Detroit Free Press, October 7, 1992. Pat Padilla Enchiladas II Dozen Dozen Lb(s). Whole Pint(s) corn tortillas Colby style longhorn cheese small onion red chili sauce Dip tortillas in chili sauce and place on plate. spread small amount of cheese and onion on tortilla, then spoon chili sauce on top. Repeat using three tortillas per plate. Melt cheese in Microwave. Serve O Enchiladas II - Extended recipe Mexican Eggs & Cheeses Joan Padilla Pat Padilla [A Fish SoupB SoupC ServingsF Whole Whole Whole tsp(s). Whole Whole Tbsp(s).H Whole Whole Pinch(s) tsp(s). Whole Tbsp(s).J 1 1/2 pound sea bass or grouper cloves garlic, chopped onion, quartered dried thyme bay leaf black peppercorns olive oilK green pepper, seeded and chopped )plum tomatoes, peeled, seeded and chopped turmeric cayenne pepper - potatoes, peeled and cut into 1/2-inch cubes Salt to taste chopped cilantro to taste 1. At the fish store, fillet the sea bass and reserve the head and bones. Place the fish head and bones in a large pot. Add one clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for twenty minutes. Strain the broth and set aside. 2. Heat the olive oil over high heat in a large pot. Saut the remaining garlic and tC he green pepper for two minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the broth and season with salt. Bring to a boil and simmer for 15 - 20 minutes. 3. Cut the fish fillets into 1/2-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately. Fish Soup - Extended recipe New Orleans Specialties Pat Padilla French Salad DressingB Dressings & SaucesC ServingsF Can(s) Tbsp(s). Tbsp(s). Cup(s) Pinch(s)H tsp(s). tsp(s). Tbsp(s). tsp(s).J Tomato soup Vinegar Sugar Wesson oil GarlicK Paprika Grated onion Dry mustardLIMix together all the ingredients in a glass jar and keep in refrigerator.~ O'French Salad Dressing - Extended recipe Continental Salad Pat Padilla Fresh Corn On The Cob B VegetableC Servings ear(s). fresh corn on the cob melted butter, if desired To cook in waxed paper: Cut squares of waxed paper. Husk corn and remove silks. Wash corn. Roll each ear with water that clings to kernels in waxed paper. Brush with melted butter before rolling up in waxeB d paper, if desired. Twist ends of waxed paper to seal. Place spoke-fashion in microwave oven. MICROWAVE at 100% (high) for 5 min. or until kernels are tender, rearranging ears once. To cook in the husk s: Carefully pull husks down ear enough to remove silks but still keep husks intact. Brush corn with melted butter, if desired. Pull husks back over corn. Quickly run husks under cold water to add moisture D for cooking. Place spoke-fashion in microwave oven. MICROWAVE at 100%(high) for 5 minutes or until kernels are tender, rearranging ears once. O*Fresh Corn On The Cob - Extended recipe American Q Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Frozen Rocky Road Dessert Serving(s) Cup(s) Stick(s) Cup(s) 1 1/2 Box(s) Cup(s) Pkg(s). Pkg(s). Cup(s) CRUST flour butter nuts (pecans or peanuts) MIXTURE instant chocolate pudding A%8 oz. size,(La Creame)whipped topping miniature marshmallows TOPPING A%8 oz. size,(La Creame)whipped topping CRUST: Mix together the flour, butter and nuts. Press together on bottom of greased 9 X 13 pan. Bake at 350 for 20 to 30 minutes. Cool. MIXTURE: Mix together the pudding and the milk, then stir in the Dover topping of whipped topping (25% real cream)(La Creame)thawed. Then add the marshmallows. Spread on top of the cooled crust. TOPPING: Mix the La Cream and the nuts and spread on the mixture. Freeze. CutC into squares and serve. O%Frozen Rocky Road - Extended recipe American Puddings Pat (Phillippi-Rhodes) Padilla Pat Padilla Fruit Salad (Frozen) Salad Serving(s) Pkg(s). Cup(s) Pint(s) Cup(s) Cup(s) 2 1/2 Can(s) Cup(s) 3 oz. package of cream cheese mayonnaise whipped cream red cherries green cherries fruit cocktail (drained) marshmallows Beat together the cream cheese, mayonnaise. Fold in whipped cream. Add the red and green cherries, the fruit cocktail and the marshmallows. Freeze in pan. Cut and serve on lettuce. O+Fruit Salad (Frozen) - Extended recipe American Salad Pat (Phillippi-Rhodes) Padilla Pat Padilla Fudge BrowniesB DessertC DozenF Cup(s) tsp(s). Cup(s) Square(s)H Cup(s) Whole Cup(s) tsp(s).J sifted flour shortening chocolateK sugar chopped walnuts vanilla Measure flour and salt and sift. Melt shortening and chocolate over hot water. Add one cup sugar gradually to well beaten eggs, beating thoroughly. Add chocolate mixture and blend. Add the flour and mix welBYl Add the walnuts and vanilla. Bake in preheated 350 F oven for 25 minutes. Cool in pan. .666666666666666667 .333333333333333333 .333333333333333333 O Fudge Brownies - Extended recipe American Q Chocolate Pat (Phillippi-Rhodes) Padilla Pat Padilla Gingerbread Dessert Serving(s) Cup(s) tsp(s). tsp(s). Whole Cup(s) Cup(s) tsp(s). tsp(s). Cup(s) tsp(s). sifted flour ginger egg (well beaten) molasses sugar baking soda baking powder sour cream or buttermilk cinnamon Sift flour once, adding baking, soda, spices, and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses, then flour,B alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased and floured 8 X 8 X 2 inch pan in moderate (350 ) for 50 minutes or until done. .666666666666666667 .333333333333333333 Gingerbread - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Grandma s Oatmeal Cookies DessertC Cookies 1 1/2 1 1/2 Cup(s) Cup(s) Cup(s) Cup(s) Whole tsp(s). tsp(s). 1 1/2 Cup(s) Cup(s) tsp(s). Tbsp(s). tsp(s). Cup(s) shortening brown sugar flour oatmeal cinnamon nutmeg raisins (cut fine) chopped nuts vanilla vinegar soda (dissolved in vinegar) wheat germ or wheat bran Mix all ingredients together a little at a time. Put in ice box to get cool before rolling. It will roll out better. Press down with a glass wrapped in cloth (wet). Helps to keep it from sticking. Sprinkle with wheat germ or wheat bran (for high fiber) just before cooking. Bake at 350' for 10 to 12 minutes or until lightly brown. O,Grandma s Oatmeal Cookies - Extended recipe American Cookie RA"Great Grandma Lena (Brown) Hendrix Pat Padilla Green Chili IB Servings Whole Whole Whole Tbsp(s). tsp(s). tsp(s). tsp(s). tsp(s). Can(s) Can(s) tsp(s). tsp(s). Cup(s) pork chops-chopped medium-onion-chopped cloves--garlic--chopped flour pepper red chili powder (moledo) caribe green chilies-chopped whole tomatoes--chopped oregano cumin water Chop meat into small pieces, brown in oil. Saute onions and garlic. Sprinkle flour over the cooked meat until oil is absorbed. Add chili powders, add water, stir until you make a light rue. Add green chiliB4s and tomatoes and the rest of the spices. Simmer. O!Green Chili I - Extended recipe Mexican RAGGranny Irene Padilla, Aunt Barbara (Padilla) Gonzales and Pete Padilla. Pat Padilla Green Chili II Servings Lb(s). Can(s) Tbsp(s). Tbsp(s). tsp(s). tsp(s). Whole Whole Cup(s) hamburger meat small chopped green chilies red chili powder(moledo) caribe oregano cumin cloves--garlic-chopped small--onion-chopped pinto beans--dry--uncooked Prepare pinto beans as directed on package. Plan ahead, because this usually takes 3 to 4 hours to cook. Stir beans as they cook and when beans start getting soft, take a spoon or fork and smash about 1/4 of t he beans on the sides of the pan to thicken the beans. Cook hamburger slowly, chopping into small pieces. When hamburger is almost done, add onions, garlic, and the remaining spices. Simmer until it mixes wCRell and hamburger is done. When both are done, mix together and stir. Serve. O"Green Chili II - Extended recipe Mexican RAfA mixture of Granny Irene s Padilla; Aunt Barbara s (Padilla)Gonzales and Pete Padilla s Recipes. Pat Padilla Green Pepper Steak Serving(s) Tbsp(s). Lb(s). Whole Whole tsp(s). Tbsp(s). Whole Cup(s) tsp(s). tsp(s). Cup(s) Tbsp(s). Cup(s) A)round or chuck steak(cut in 1 in. strips) bullion cube clove garlic (crushed) A soy sauce A%onion or green onion(more if desired) A!green peppers (chopped or sliced) celery(cut 1 inch long) pepper A hot water corn starch cold water Melt the fat in a skillet and saute the meat until light brown, stirring occasionally. Add salt and pepper. Add garlic, onion, green pepper, and celery, bullion cube dissolved in hot water. Cover and let simB mer until the meat is tender and the vegetables are tender. When done, thicken the gravy with the cornstarch blended with soy sauce and cold water. Stir until the mixture boils. Cook for 2 minutes. Serve wi CXth cooked rice or fried noodles. This sauce is wonderful to use on leftover roast beef. .333333333333333333 O&Green Pepper Steak - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Grilled Marinated ChickenB ServingsF pc(s). Whole Cup(s) Tbsp(s). Tbsp(s).H tsp(s). WholeJ)2 1/2-pound broilers, halved or quartered Orange Zest orange juice balsamic vinegar olive oilK fresh thyme leaves, crushed garlic cloves peeled and crushed !Vegetable oil to brush the grill .Kosher salt and freshly ground pepper to taste 1. Cut away the chicken wings and reserve for another use. Wash and pat dry the chicken pieces and place them in a large baking dish. 2. In a medium bowl, mix the orange zest, orange juice, vinegar, oil , thyme and garlic and pour over the chicken pieces. Cover and refrigerate for two hours, turning once. 3. Prepare grill, brush with vegetable oil. Remove the chicken from the marinade and season with saltC and pepper. Place the chicken cavity-side down on the grill and cook for 10 minutes. Turn and baste the chicken with marinade and continue to cook for another 10 minutes. Baste and turn the chicken every five DUminutes for an additional 15 to 20 minutes or until fork-tender. Yield: Six servings. O+Grilled Marinated Chicken - Extended recipe Barbecue Chicken RA%New York Times Magazine, May 14, 1989 Pat Padilla gA-Grilled Orange Roughy with Tomato Basil SauceB ServingsF pc(s). Tbsp(s). Whole Whole tsp(s).H tsp(s). Tbsp(s). Cup(s) Tbsp(s).J Orange Roughy fillets, 6-8 oz. olive oil cloves garlic minced medium onion minced fine saltK fresh cracked pepper chopped fresh basil fresh chopped tomato lemon juice Tomato Basil Sauce 1. Saute oil over high heat, add onion and garlic, saute till soft. Add remaining ingredients. Saute 5 minutes, remove from heB at and cool. Store in container and refrigerate. Grilling the fish: 2. Brush fish with oil and lemon. Sprinkle salt, pepper, dried basil a nd oregano over fish. Place fish on lightly oiled grill rack. Grill over coals 4-5 minutes per side until done. Remove fish. Garnish with tomato basil sauce and serve. O?Grilled Orange Roughy with Tomato Basil Sauce - Extended recipe Barbecue Pat Padilla Grilled Red Snapper with CuminB ServingsF pc(s). Lb(s). tsp(s). Tbsp(s).J%Rosethorn snappers (9 - 12 once) or 2 &Alaska red snappers or redfish,cleaned heads on. cumin seeds olive oilK#vegetable oil for grill and spatula "Kosher or coarse sea salt to taste 1. Rinse the fish and pat them dry. Refrigerate until ready to use. 2. Warm the grill and oil the grate with vegetable oil. 3. Preheat the oven to 300 4. Cut four one-inch deep cuts in each B side of the fish, working with a very sharp knife blade under the scales of the fish to make the cuts. Press equal amounts of the cumin seed (15 seeds is the desired amount) firmly into the cuts. 5. Rub eac h fish all over with two teaspoons of olive oil, making sure not to use so much that it drips on the fire. Place the fish on the grill, so the rungs of the grill are vertical under the body of the fish. Cook juD st until the fish has golden grill marks on it, no longer than three minutes per side for a small fish, four to five minutes for large fish. 6. Using a lightly oiled metal spatula, transfer the fish to an o ven proof dish or baking sheet covered with aluminum foil and continue cooking in the oven until the fish is opaque throughout, 8-10 minutes for a small fish, 15 to 20 minutes for a larger fish. To test for donF eness, stick the point of a sharp knife into the meat just behind the head of the fish and pull back, The meat should be opaque. 7. About five minutes before the fish is done, place the remaining four tabl espoons of olive oil in a heat-proof dish and place it in the oven to heat gently. 8. To serve, place each fish in the center of a dinner plate. Pour one tablespoon of warm olive oil on one side of the fishHZ and pour a narrow strip of coarse salt on the other side of the plate. Serve immediately. O0Grilled Red Snapper with Cumin - Extended recipe Barbecue rald Allemandou from La Cagouille. April 1988. Pat Padilla Grilled Summer VegetablesB VegetableC ServingsF 1 1/4 Tbsp(s). Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). Whole WholeH Whole pc(s). Lb(s). Lb(s). Whole Whole ear(s).J fresh lemon juice extra virgin olive oil, divided fresh tarragon, chopped fresh chives, washed, dried parsley, washed, dried, chopped salt to taste $freshly ground black pepper to taste red peppers yellow peppersK/bulb of fresh fennel, trimmed & sliced 1/4-inch -small Belgian endives, cut in half lengthwise $asparagus washed, tough ends trimmed shitake mushroom caps +bunch scallions, root trimmed, coarse outer leaves removed ,medium zucchini, cut in quarters, lengthwise fresh sweet corn, cut in half To make sauce: In a small bowl combine the lemon juice, 3/4 cup of the olive oil, tarragon, chives and parsley. Season with salt and pepper to taste. To grill vegetables: Preheat grill. Place the whole peppers on the fire cooking until charred evenly on all sides. Remove to a bowl and cover tightly with plastic wrap. Allow to cool to room temperature. Peel the peppers under running cold water. Remove the steC m, core and seed. Tear into quarter pepper strips and ;lace in a pie tin on a corner of the grill. Rub the vegetables with the remaining olive oil. Season with salt and pepper. Place on the grill, cooking u ntil seared, then turn over. Remove the vegetables to a serving platter as they soften individually and are done. Keep warm while remaining vegetables finish. Add the reserved roasted red and yellow peppers. SeE'rve with sauce over top or on the side. O+Grilled Summer Vegetables - Extended recipe Barbecue Q Vegetable RA/Jimmy Schmidt, Detroit Free Press, July 1, 1992 Pat Padilla A8Grilled Swordfish With Sweet Onion & Pepper Salsa ServingsF Whole Whole Whole Whole pc(s).H Tbsp(s). Sprig(s) Tbsp(s). Tbsp(s).J large red pepper, whole large yellow pepper, whole large green pepper, whole *large Vidalia onion, peeled, ends removed, sliced 1/2-inch thick (swordfish steaks, 7 ounces each, trimmed of skin and fatK#fresh basil, washed, dried, chopped Salt to taste $freshly ground black pepper to taste paprika fresh basil, washed, dried balsamic vinegar olive oil 1. Preheat the grill. Place the whole peppers on the fire cooking until charred evenly on all sides. Remove to a bowl and cover tightly with plastic wrap. Allow to cool to room temperature. Peel the peppersB under running cold water. Remove the stem, core and seed. Cut into 1/2-inch dice and reserve in a bowl. 2. Meanwhile rub the onion slices with 1 or 2 tablespoons of olive oil. Place on grill, cooking until softened and browned, about 5 minutes. Remove to cutting board and cut into 1/2-inch dice. Add to the peppers in the bowl. 3. Add the remaining olive oil, the vinegar and the chopped basil to the peppers. D Season with salt and pepper to taste. 4. Season the swordfish with salt, black pepper and paprika on both sides. Place the fish on the seasoned grill, cooking until well seared, about 4 minutes. Turn over u ntil done, about 3 minutes depending on size and thickness. Remove to a serving platter. 5. Spoon the balsa across the fish, reserving the remainder for a sauceboat. Garnish with the sprigs of basil and serF OJGrilled Swordfish With Sweet Onion & Pepper Salsa - Extended recipe Barbecue RA/Jimmy Schmidt, Detroit Free Press, July 1, 1992 Pat Padilla Guaranteed Navy Bean Soup Soup Serving(s) Cup(s) Can(s) Cup(s) tsp(s). tsp(s). Lb(s). Whole Cup(s) navy beans tomatoes-crushed celery-chopped pepper ham bone and skin large onion-chopped catsup Soak beans overnight. Put in pot and add three quarts water. Add all other ingredients except catsup, salt and pepper. Cook until beans are well cooked and soft. Remove all ham bones and skin and mash remainBsing ingredients through colander. Add catsup, salt and pepper and dilute with water if too thick. Serves 6 to 8. .333333333333333333 O.Guaranteed Navy Bean Soup - Extended recipe American Beans Pat (Phillippi-Rhodes) Padilla Pat Padilla Hamburger Casserole Serving(s) 1 1/2 Tbsp(s). Whole tsp(s). Whole Whole Whole Whole Lb(s). tsp(s). Cup(s) Cup(s) Slice(s) A bacon fat green peppers (diced or sliced) eggs(well beaten) A!medium tomatoes (sliced or diced) A*potatoes, sliced and sauteed if used (opt) onion (chopped) A hamburger pepper canned corn(drained) dried bread crumbs bacon Saute peppers and onions in 4 Tbs. fat for three minutes. Add meat and seasoning. Remove from heat. Stir in eggs and mix well. Put 1 cup corn in the bottom of a buttered baking dish. Then spread half the mB eat mixture, layer of tomatoes. Repeat ending with the tomatoes covered with bread crumbs, end with bacon topping. Layer of potatoes optional. Saute first if used. Cook at 350 for 1 hour. O'Hamburger Casserole - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Happy Birthday Cake Dessert 2 1/2 1 1/2 Cup(s) Cup(s) Cup(s) tsp(s). tsp(s). Cup(s) tsp(s). Whole butter flour-sifted sugar baking powder vanilla Sift dry ingredients together into bowl. Add butter, 2/3 cup milk and vanilla. Beat 2 minutes on medium speed. Add eggs and remaining milk. Beat 2 more minutes. Bake 30 minutes at 375 O'Happy Birthday Cake - Extended recipe American RAtNamed for when the kids couldn t say happy birthday cake. They called it Nana s Happy Cake. Jean (Hendrix) Phillippi Pat Padilla Hazelnut BiscottiB DessertC ServingsF Stick(s) Cup(s) Whole tsp(s).H 2 1/2 1 1/2 Cup(s) tsp(s). Cup(s) tsp(s).J stick unsalted butter cup sugar large eggs #vanilla extract, or almond extract, (if almonds are used instead of hazelnutsK to 3 cups sifted flour baking powder shelled hazelnuts (or almonds) 1. In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well with each additional egg. Stir in the vanilla, then add 2 1/2 cups of the flour mixed with baking powder. 2. Cut the nuts in half and add them to the dough. The mixture should be thick enough to shape by hand. If not, add the remaining flour little by little until the mixture reaches the right consistency. Wrap t he dough in plastic and refrigerate for at least 2 hours. 3. Preheat the oven to 375 4. Shape the dough into 6 small loaves that are 2 inches wide, 6 inches long and 1 inch thick. Lay them about 2 iD nches apart on a lightly greased cookie sheet. 5. Bake in the oven for 10 to 15 minutes, until light gold in color. 6. While thy are still hot, place the loaves on a cutting board and cut them on the di agonal into 1/2-inch slices. Place the cookies on the cookie sheet, making sure they do not touch. Bake again for about 120 minutes, until they are golden brown. Watch closely and do not overbake. Yield: Four F dozen cookies. O#Hazelnut Biscotti - Extended recipe Italian Cookie RA0Serve with your favorite espresso or cappuccino. Pat Padilla Herb Buttered Fish FilletsB Servings Pkg(s). Cup(s) tsp(s). tsp(s). tsp(s). A(individually wrapped frozen fish fillet* Butter dried parsley flakes A&flounder or sole fillets (individually wrapped) A/If fillets cannot be separated,place on plate MICROWAVE at 50% (Medium) for A$1-1/2 to 2 Minutes, or until easily A+separated, but still icy. Unwrap fillets. dried dill weed paprika salt & pepper Arrange frozen fillets in 9-inch square baking dish with thickest portions toward outside of dish. In small bowl, combine butter, parsley and dill. MICROWAVE at 100% (high) for 1-1/4 to 1-1/2 minutes, or untiB l butter melts. Pour evenly over fish. Cover with waxed paper, MICROWAVE at 100% (high) for 6 to 9 minutes, or until fish flakes easily with fork, rotating dish once or twice. Let stand, covered, for 3 min utes. To reheat: Place one serving on plate. Cover with waxed paper. MICROWAVE at 100% (high) for 1 to 2 minutes, or until heated through. Serves: 2 to 4 O,Herb Buttered Fish Fillets - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Hoosier Apple Pie Dessert Serving(s) Whole tsp(s). Tbsp(s). Cup(s) tsp(s). Cup(s) Whole apples (thinly sliced) quick cooking tapioca sugar cinnamon thick cream unbaked pie shell Combine apples with mixture of sugar, salt, cinnamon and tapioca. Fill unbaked pie shell with apple mixture. Pour cream over apples. Cover with other pie shell and slit a few places on top. Bake in hot oven B (425) 40 to 50 minutes. .333333333333333333 O%Hoosier Apple Pie - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Hot and Sour SoupB SoupC ServingsF Whole pc(s). pc(s). Tbsp(s). tsp(s). Can(s) Cup(s) Tbsp(s).H tsp(s). Tbsp(s). Whole Tbsp(s). tsp(s). Whole Tbsp(s). Tbsp(s).J dried black Chinese mushrooms dried tree ear Tiger lily shredded pork light soy sauce shredded bamboo shoots chicken broth wine vinegar to tasteK dark soy sauce cornstarch dissolved in water $pad bean curd cut in 1/2-inch cubes sesame oil ground white pepper lightly beaten eggs chopped scallions vegetable or cooking oil 1. Rehydrate dried mushrooms, tree ear and tiger lily in hot water for at least ten minutes. Squeeze out the excess liquid. Cut all the ingredients into thin strips. Shred the tiger lily stems and cut off tB heir tips. (Found in Chinese section of most large super markets) 2. Heat the wok, add the cooking oil to warm wok and heat till smoking. Add the shredded pork and turn till brown. Add the light soy sauce, mushrooms, tree ears, tiger lily stems, and bamboo shoots. Stir quickly, about one minute then add the chicken broth. Stir in the vinegar, pepper and dark soy sauce. Taste the soup at this point and add enough D vinegar till it is sour enough for your taste. Also adjust the pepper for your level of hot! 3. Combine the corn starch with a small amount of water till loose, then stir into the broth. When thick add the bean curd, bring to a boil and turn off the heat. 4. Stir in the beaten eggs so they separate into small bits. Spoon in the sesame oil and sprinkle with chopped scallions. Serve immediately. O#Hot and Sour Soup - Extended recipe Chinese Larry Nathan, 11/19/85 Spoon the sesame oil over the soup after the soup has been removed from the flame. Don't stir much as you don't want to heat the sesame oil as it will loose its flavor. Adjust the vinegarBh and pepper by taste. Most restaurants make a weak hot and sour soup, with too little vinegar or pepper. Pat Padilla Hot mushroom Onion CanapesB Hors D'oeuvreC LoafF Whole Lb(s).H Pkg(s). Loaf(s) Stick(s)J onions coarsely chopped fresh mushrooms, choppedK%(3 ounce size) cream cheese, softened thin bread melted butter Remove the crust and roll the bread flat. Saut the mushrooms and onions until soft, NOT browned. Mix with the cream cheese. Spread the mixture on the bread, roll as a jelly roll. Freeze. Cut in half. Thaw, the BXn dip each piece in melted butter. Bake at 400 F for 20 to 30 minutes. Watch carefully. O,Hot mushroom Onion Canapes - Extended recipe Continental Vegetable & Bread RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla sA Hummus Bi Tahini (Chick Pea Dip) Dressings & SaucesC CupsF Cup(s) Whole Tbsp(s).H Tbsp(s). Tbsp(s). tsp(s).J cooked or canned chick peas Salt and red pepper to taste !cloves garlic, peeled and crushed tahina (sesame seed paste)K lemon juice olive oil chopped parsley sliced pickled turnips Boil chick peas until soft (or use canned cooked chick peas). Pur e chick peas. Pound together garlic salt and pepper. Add tahina and mix well. Add lemon juice a small amount at a time. Mix well. Pour into B a small dish and smooth. Pour olive oil over it. Garnish with parsley and turnips. Serve with Pita bread and pieces of romaine lettuce. O2Hummus Bi Tahini (Chick Pea Dip) - Extended recipe Mid-Eastern Q Vegetable RAYTraditional mid-eastern appetizer. Serve with Baba Ghannouj (Eggplant Dip), and tabouli. Pat Padilla Ice Cream Suprise Dessert Serving(s) Pkg(s). Cup(s) Cube(s) Cup(s) jello-any flavor boiling water A ice cubes ice cream(vanilla is best) Thoroughly dissolve Jello in boiling water. Add 2 ice cubes. When melted, add ice cream and stir. Pour into Tupperware mold. (Your Jell-N-Serv) will take a double portion. For an attractive variation and dB ecoration, use 2 different flavors of Jello. Allow first recipe to set a little before adding second. Also remember to place mold in refrigerator with the small seal down. To remove Jello from server place Cw mold in lukewarm water for 15 sec.. Remove large seal and turn out on serving tray. Preparation time at least 1 hour. O%Ice Cream Suprise - Extended recipe American Jello-Ice cream Pat (Phillippi-Rhodes) Padilla Pat Padilla Irish StewB ServingsF Lb(s). Whole Whole Cup(s)H Tbsp(s). Tbsp(s). WholeJ lamb, the best cut of the neck &medium potatoes, sliced but not peeled Spanish onions, sliced waterK chopped fresh parsley chopped fresh thyme 'Salt and freshly ground pepper to taste bay leaf 1. Trim fat off the meat. Do not remove the bone. Cut the meat into 2-inch chunks with a cleaver. 2. Put a layer of sliced potatoes in a large stewpot, followed by a layer of onions, and then a layer ofB meat, sprinkling parsley, thyme, and salt and pepper in between the layers. Continue layering and sprinkling, ending with a layer of potatoes. 3. Add two cups water, one bay leaf, cover, and bring to a boi l. Reduce heat and simmer gently for two hours or until the meat is very tender. Shake the pot to keep the potatoes from sticking. Add a little water as needed to keep the liquid level up. Be careful not to ovDserdo it though, since Irish stew is a thick stew and should not drown in its own broth. Yield: Four to six servings Irish Stew - Extended recipe Irish RA!Serve with beer or Irish Whiskey. Pat Padilla Knox Blox Snack Blocks Pkg(s). Pkg(s). Cup(s) A# envelopes Knox unflavored gelatin 3 oz. Jello -any flavor boiling water In large bowl, combine Knox Unflavored Gelatine; and flavored jello-gelatin; add boiling water and stir until gelatine dissolves. Pour into large shallow baking pan (9 X 13 ) and chill until firm. Cut into B6squares to serve. Makes about 100 one inch squares. Knox Blox - Extended recipe American Jello Knox Gelatin and Pat (Phillippi-Rhodes) Padilla Great for diet or school snacks. It s a finger- sized firm fruity snack. They are firm enough not to melt or get mushy even at room temperature. Better than candyBl and great for a diet because you can chew it. Stay in zip-lock bag for quite awhile without refrigeration. Pat Padilla Kuchen (Cake) - Rosella'sB Breads & RollsC CakeF Tbsp(s). Pkg(s). Stick(s) Tbsp(s). tsp(s). Cup(s) Tbsp(s). WholeH Cup(s) Tbsp(s). Stick(s) Tbsp(s). Tbsp(s).J warm milk dry yeast butter sugar (scalded milk (1 1/2 cup evaporated milk) sour cream beaten eggK cups flour Filling: chopped nuts butter sugar cinnamon raisins 1. Dissolve yeast in 1/4 cup warm milk. Mix butter with sugar and 1 teaspoon salt. Add the scalded milk with sour cream and allow to cool, then add the yeast. Add beaten egg and flour. Mix and let rise. 2. Roll out the dough. Fill with butter, sugar, cinnamon, raisins and nuts. 3. Place in warm oven 85 F and allow to raise again. 4. Bake in preheated oven at 350 F for 1 hour. O+Kuchen (Cake) - Rosella's - Extended recipe Jewish RAmDoris Greenbaum, Chez Doris, Ft. Lauderdale, Florida 1992. Great for breakfast with a cup of hot coffee. Pat Padilla La Carrot Cake IIB DessertC 2 1/2 1 1/2 1 1/2 1 1/4 2 1/2 1 1/4 Cup(s) Whole Cup(s) Cup(s) Cup(s) tsp(s). tsp(s). Tbsp(s). tsp(s). tsp(s). Cup(s) Oz(s). Tbsp(s). Lb(s). tsp(s). grated carrots sugar crisco oil flour vanilla Baking soda cinnamon cloves chopped walnuts FROSTING softened cream cheese softened butter powdered sugar vanilla In large mixing bowl combine eggs, sugar, oil, and vanilla. Blend in flour, salt,baking soda, cinnamon, and cloves. Fold in carrots and nuts. Pour into 12-cup bundt pan. Microwave (HIGH) 12-14 minutes, rotati ng 1/4 turn every 4 minutes. Rest 10 minutes, cover with towel and sit on counter. Loosen sides and center; invert on serving platter. Frost with Cream Cheese Frosting. CREAM CHEESE FROSTING For a flat caC ke, the frosting spreads evenly. For bundt pan or uneven, heat a minute and drizzle over cake. In a small bowl soften cream cheese and butter (HIGH) 1/2-1 minute. Blend in powdered sugar and vanilla until lighD"t and fluffy. Yields: 1-1/2 cups. O%La Carrot Cake II - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla yA Larry's Marinated Grilled SalmonB ServingsF Tbsp(s). Tbsp(s). Tbsp(s). Whole Tbsp(s). pc(s).H WholeJ&olive oil, plus oil to brush the grill soy sauce rye whiskey (cloves garlic, peeled and finely chopped light brown sugar #8-ounce salmon fillets, skin intactK cloves garlic, peeled and sliced +Sea salt and freshly ground pepper to taste Fresh chopped thyme and tarragon Luzianne Cajun Seasoning 1. Place the olive oil, soy sauce, rye whisky, thyme, tarragon, garlic, sugar, salt and pepper in a container. Cover and shake well. Refrigerate overnight. 2. Remove any bones from the salmon fillets, B make diagonal slices in the fish and place the garlic slices in the slits. Place the salmon fillets skin-side down in a large pan and pour the marinade over them. Cover and refrigerate for four to six hours. 3. Preheat your grill. Oil the grate with a brush or paper toweling. Place the fish fillets on the grill in a fish basket, skin down and brush them with the marinade. Cook the fish for ten minutes, brushing tD wice with the marinade. Turn the fish over. Continue cooking and basting another five minutes. Turn over once more, squeeze the juice from a lemon wedge over the fish and season with Cajun spices. Cook for five more minutes or until the flesh is opaque. Remove the fish from the grill to a warm platter and serve immediately. Yield: Four servings O2Larry's Marinated Grilled Salmon - Extended recipe Barbecue Larry Nathan, October 1992 Pat Padilla Lazy Day LasagnaB Servings 1 1/2 1 1/2 1 1/2 Lb(s). Can(s) Can(s) tsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) Cup(s) Whole Tbsp(s). Whole Cup(s) ground beef(*turkey) %14 1/2 oz.)tomatoes& juice(*unsalted) (6-oz) tomato paste salt (*omit) oregano leaves garlic powder basil leaves water cottage cheese (*low fat) P Parmesan cheese egg(*egg substitute) parsley flakes UNCOOKED Lasagna Noodles *(8OZ)shredded mozzarella cheese (*low fat) Crumble ground beef into 1 1/2 Qt. glass casserole dish. Microwave (HIGH) 5-6 mins. Or until no longer pink,stirring once. Drain.Stir to break meat into pieces. Stir in tomatoes, tomato paste, salt, basil, or egano, garlic powder and water. Cover with casserole lid. Microwave (HIGH) 4-5 Mins. or until mixture boils. Combine cottage cheese, Parmesan Cheese, egg, and parsley; mix well. Pour 1 1/2 Cups tomato sauce C mixture into 12"X 8" glass baking dish; spread evenly in dish. Place 4 uncooked noodles evenly over sauce. (They may overlap slightly.) Top with half the cottage cheese mixture, spreading evenly. Sprinkle with half the Mozzarella Cheese. Spoon 1 Cup sauce evenly over cheese. Place 4 or more noodles on sauce. Top with even layers of remaining cottage cheese mixture, Mozzarella Cheese and tomato sauce. Cover tightly wE ith plastic wrap. Microwave (HIGH) 15 Mins. Rotate dish. Microwave (Medium 50% Power) 15 To 20 Min or until noodles are tender. Remove plastic wrap. Sprinkle Lasagna with an additional 2 Tablespoons Parmesan C heese. Microwave (HIGH) Uncovered, 1-1/2 TO 2 Mins. OR until cheese is melted. Let stand about 10 Min. Before cutting into squares for serving. O$Lazy Day Lasagna - Extended recipe Italian Pat (Phillippi-Rhodes) Padilla Pat Padilla Lemon ChickenB ServingsF Oz(s). tsp(s). tsp(s). tsp(s). Whole Pinch(s) Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). Tbsp(s). tsp(s).J boned chicken breast A Marinade dry white wine soy sauce egg yolk pepper to taste Lemon Sauce sugar chicken broth water corn starch sesame oil lemon juice chopped fresh ginger 1. Marinade the chicken for 15-30 minutes. Mix 6 tablespoons corn starch with 2 tablespoons flour. Dip chicken in corn starch mixture to coat. Deep-fry 30 seconds. Remove with a slotted spoon. Heat 2 tablesB poons oil in wok, then add lemon sauce to oil. 2. Bring to a boil. When sauce thickens add 1 tablespoon oil to make sauce glossy. Pour the sauce over the chicken. Add chopped scallions and serve. Lemon Chicken - Extended recipe Chinese Chicken RAuNote! Double the amount of lemon sauce as your guests will soak it up in the rice. Larry Nathan, November 19, 1985 Pat Padilla Lemon Crunch Dessert Serving(s) 2 1/2 1 1/3 Cup(s) tsp(s). tsp(s). Cup(s) Whole Cup(s) tsp(s). Tbsp(s). tsp(s). 1 1/4 Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) sugar cornstarch egg-beaten lemon juice grated lemon peel butter vanilla Coconut Crust shredded coconut fine graham cracker crumbs sugar sifted flour soft butter Combine sugar, cornstarch and salt. Stir in milk. Heat and mix. Cool until thick, stirring constantly. Mix egg and lemon juice, stir in a little at a time to hot mixture; return to pan . Cook and stir over lB ow heat 2 minutes. Add lemon peel, butter, vanilla. Pour into coconut crust Coconut Crust: Mix shredded coconut, cracker crumbs, sugar, butter and flour. Place half of the crust in bottom of a greased and flo ured 8 X 8 X 2 inch pan. Pour in filling; top with coconut mixture, Bake in hot oven (400 ) for 25 minutes or till top is golden brown. Chill. Cut into squares. Makes 9 servings. 1.33333333333333333 1.333 Lemon Crunch - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Lemon Ice Box Pie Dessert Whole Stick(s) Cup(s) Whole tsp(s). Tbsp(s). Can(s) Cup(s) Whole CRUST graham crackers butter(melted) sugar MERINGUE egg whites vanilla sugar A FILLING condensed milk (Eagle Brand) lemon juice egg (Yolks) CRUST: Mix the graham crackers, melted butter and the sugar. Press in pie plate, cook for 5 minutes. FILLING: Mix the Eagle Brand milk, the lemon juice and the egg yolks. Pack in cool crust MERINGUE: t egg whites until they hold a stiff peak. Add sugar gradually (1 Tbs. at a time). Beating constantly. Add vanilla. Pile lightly on filling. Bake in a moderate oven 325 for 20 minutes or until firm and deC licately browned. O&Lemon Ice Box Pie - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Lemon Meringue PieB DessertC Servings 1 1/2 1 1/4 Cup(s) Cup(s) Whole Tbsp(s). Tbsp(s). Cup(s) Whole Whole Whole Tbsp(s). tsp(s). tsp(s). cold water A hot water egg yolks-slightly beaten butter cornstarch sugar lemon (grated-rind & juice) baked--pie shell MERINGUE egg whites sugar lemon juice (or) vanilla Mix 1/2 cup cold water and cornstarch to thin paste. Combine 1 1/2 cups hot water and sugar in top of double boiler and bring to a boil over direct heat. Add cornstarch paste and cook until thick and smooth.B (15 min.) Stirring constantly. Stir a small amount of mixture into beaten egg yolks, return to double boiler and cook a few minutes longer. Add lemon rind, juice and butter and blend. Cool, stirring occasion ally. Pour into baked pie shell. MERINGUE Top with meringue made with 3 egg whites, 6 Tbs. sugar and 1 tsp. lemon juice or 1/2 tsp vanilla. Beat egg whites until they hold a stiff peak. Add gradually (1 TbsD . at a time) beating constantly. Add lemon juice or vanilla. Pile lightly on filling in baked pie shell... Bake in moderate slow oven 325 for 20 min. or until firm and delicately browned. O&Lemon Meringue Pie - Extended recipe Country Cookin' Jean (Hendrix) Phillippi Pat Padilla Lemon Sponge Cups Dessert Serving(s) 1 1/2 Cup(s) Tbsp(s). Whole Cup(s) Tbsp(s). Whole Tbsp(s). Pinch(s) sugar butter lemon juice rind from 1 lemon flour of salt Cream butter. Add sugar, flour, salt, lemon juice and rind. Stir in beaten egg yolks mixed with milk. Fold in stiffly beaten egg whites. Pour into custard cups. Set the cups in a pan of water and bake about Bq 45 minutes in moderate oven. 350 When done each cup will contain custard at the bottom and sponge cake on top. O%Lemon Sponge Cups - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Liptauer CheeseB Hors D'oeuvreC PoundF 1 1/2 1 1/2G Pkg(s). Tbsp(s). Whole Tbsp(s). Tbsp(s). tsp(s).H tsp(s). tsp(s). WholeJ 6 ounce cream cheese soft butter minced anchovies minced shallots (or) grated onion capersK caraway seeds paprika drops Worcestershire sauce Salt as needed L[ Work ingredients into soft cream cheese. Form log and serve with crackers or party rye.~ O!Liptauer Cheese - Extended recipe Continental Cheeses Pat Padilla Louisiana Fruit Cake DessertC ServingsF 1/2 Cup(s) Cup(s) Whole Cup(s) Lb(s). tsp(s). Cup(s) Qt(s). Lb(s).H Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Cup(s)J butter sugar flour raisins Glycerin port wine pecans datesK nutmeg cinnamon allspice baking soda baking powder sherry brandy Mix butter, sugar, then eggs. Flour, spices, salt. To the cup of brandy, add the soda, stir well, add this to cake mixture. Take pecans, dates, cut in half. Dredge in flour, then add to mixture. Pour into well B greased and floured pans. Drop pans several times to remove bubbles. Let it stand overnight. Bake in 275 oven for 3-4 hrs. or until straw comes out clean. When cake is removed from oven, pour 1 cup of port C wine over the cake. . O(Louisiana Fruit Cake - Extended recipe American RA Aunt Nette (Phillippi) Brightson Pat Padilla Mandarin Orange Cake DessertC Servings Box(s) Can(s) Cup(s) Whole Can(s) Box(s) Whole Whole Duncan Hines Cake Mix " Vanilla, Lemon Supreme, or Yellow cake mix Mandarin oranges CRISCO oil crushed pineapple instant vanilla pudding lg. tub--COOL WHIP cherries Flaked coconut (opt) Mix, cake mix, eggs, Mandarin oranges and juice, and oil, well. Pour into 3 greased and floured 8 inch cake pans. Cook for 25 to 30 minutes at 350 . Cool completely before adding the filling. FILLING: WB hile the cake is baking, pour the pineapple into bowl and sprinkle the instant vanilla pudding over pineapple. Let it sit and absorb the juice from the pineapple. Fold the mixture into the cool whip. Spread mixture between, and on top and the sides of the three layers of cake. Add the coconut (opt) and the cherries to decorate the top of the cake. Keep refrigerated and covered. O(Mandarin Orange Cake - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Marinara SauceB Dressings & SaucesC CupsF Tbsp(s). Whole Whole Pinch(s)H Whole Can(s) Can(s)J olive oil )medium red onion, peeled and finely diced -Salt and freshly ground black pepper to taste (cloves garlic, peeled and finely chopped each, of oregano and thymeK bay leaf (6-ounce size) tomato paste '(28-ounce size) Italian plum tomatoes, +passed through a food mill to remove seeds and skin 1. Heat 1/3 cup olive oil in a large non-aluminum pot. When the oil is fragrant, add the diced onions and saut them over medium heat 5 to 7 minutes, until soft and translucent. Season with salt and pepper. Stir in the garlic, oregano, thyme and bay leaf and cook one minute longer, taking care not to let the garlic brown. 2.Add the tomato paste, stirring with a wooden spoon to blend completely. Simmer for fivC e minute on low heat, stirring often. 3. Add the canned plum tomatoes, bring the mixture to a simmer and cook for 30 minutes, stirring often. 4. Store in glass jar in refrigerator. The flavor improves D overnight. O"Marinara Sauce - Extended recipe Continental Q Vegetable R7Basic Marinara sauce may be used in many other recipes. Pat Padilla Marinated Beets la Ella B AppetizerC Servings Cup(s) Tbsp(s). tsp(s). tsp(s). Whole Tbsp(s). WholeH Whole Marinade: olive oil vinegar sugar $freshly ground black pepper to taste cloves minced garlic chopped onion bay leavesK bunches small beets Boil the beets until tender, about 1 hour (older beets 1 1/2 hours); drain, peel, slice and marinate overnight in the refrigerator. O+Marinated Beets la Ella - Extended recipe Continental Q Vegetable Pat Padilla Meat Loaf IB Servings 1 1/2 Lb(s). Whole Whole tsp(s). Whole pc(s). Tbsp(s). Tbsp(s). ground beef carrots (grated) pepper onion-small-grated saltines-finely crushed TOPPING Soy Sauce catsup Combine first 7 ingredients, blend well. Place the mixture in a 8X12 inch baking dish and shape into a rounded loaf about 1 1/2 inches thick. Raise onto a small rack or saucer (overturned). Mix Soy Sauce aB nd catsup. Brush meat loaf with the Soy Sauce-catsup mixture. Place a piece of WAXED PAPER on top of meat, MICROWAVE at (HIGH) 100% for 15 to 20 minutes. Check for doneness at the minimum time. Let stan d covered about 6 to 8 minutes before slicing. VARIATIONS: Put sauce on meat after it comes from the oven before it sits. Cook with the probe in center of meat till it reaches 130 Meat Loaf I - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Mediterranean Lamb ShanksB ServingsF Tbsp(s). pc(s). Whole Whole Whole Whole Cup(s) Tbsp(s). Cup(s) WholeH Cup(s) Whole Tbsp(s). tsp(s). tsp(s). tsp(s). pc(s). tsp(s). Cup(s) Cup(s)J olive oil lamb shanks, 1/2 pound each large onion, peeled and mince cloves garlic, peeled and minced .celery root, peeled and cut into 1/2-inch dice *carrots, peeled and cut into 1/2-inch dice cracked green olives, pitted grated fresh ginger red wine bay leafK#chicken broth, fresh or low sodium .plum tomatoes, peeled, cored, seeded and diced grated lemon rind ground cumin seed ground coriander seed ground cinnamon cardamom seeds, cracked chili pepper flakes minced coriander leaves minced parsley leaves A+salt & freshly ground black pepper to taste 1. Heat the oil in a large saucepan. Add the shanks and sear over medium heat until golden brown, about five minutes per side. Remove and set aside. 2. Add the onion, garlic, celery root, carrots, olive s and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove the vegetables from the pot and set aside. 3. Add the wine, increase the heat C to high and simmer until reduced to 1/2 cup, about 5 minutes. Add the remaining ingredients, except the coriander leaves and parsley leaves. Add 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. Sti r to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about three hours. 4.Combine the coriander anE d the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the cF/oriander-parsley mixture and serve immediately. O+Mediterranean Lamb Shanks - Extended recipe Continental Pat Padilla Mediterranean ScallopsB ServingsF 1 1/2G tsp(s). Whole Whole Cup(s) tsp(s). Whole Lb(s).H Pint(s) Cup(s) Tbsp(s). tsp(s). tsp(s). tsp(s). Tbsp(s). tsp(s).J olive oil shallots, peeled and minced cloves garlic, peeled and minced dry white wine saffron threads .ripe plum tomatoes, peeled, cored, seeded and cut into 1/4 inch dice bay scallops, cleaned.K yellow cherry tomatoes oise olives, pitted grated orange rind fresh rosemary leaves, minced salt, plus more to taste freshly ground pepper, to taste minced basil leaves balsamic or Sherry vinegar 1. Combine the olive oil, shallots and garlic in a large skillet. Cook over medium low heat until tender, about 5 minutes. Add the wine and saffron. Increase the heat to medium-high and simmer until reduced to 1/4 cup, about 10 minutes. 2. Add 3/4 of the diced tomatoes, all of the yellow tomatoes, olives, orange rind, rosemary, salt and pepper. Lower the heat to medium low and cook until the sauce thickens, abC out 10 minutes, stirring frequently. Meanwhile, combine the remaining diced tomatoes, basil, balsamic vinegar, salt and pepper to taste in a glass or ceramic bowl. Set aside. 3. Add the scallops to the toma to sauce on the stove, stirring frequently until cooked through, about 3 to 5 minutes. Divide among 4 plates. Top with the tomato and basil mixture. Serve immediately. O(Mediterranean Scallops - Extended recipe Mediterranean Seafood RfNew York Times Magazine, October 4, 1992. Adapted from Robert Kinkead, Twenty-one Federal, Washington. Pat Padilla Microwave FudgeB DessertC Servings Box(s) Cup(s) tsp(s). Cup(s) Cup(s) Cup(s) tsp(s). !(1 Lb. size) Confectioners sugar Cocoa butter chopped nuts vanilla In 2 - quart casserole, combine sugar, cocoa, salt, and milk. Stir until partially blended (too thick to blend thoroughly). Place butter in center of mixture and cook in microwave oven for 2 minutes. NB ow stir until smooth and creamy. Blend in nuts and vanilla. Pour in foil lined or buttered 8 inch pan. Refrigerate 1 hour. Cut into squares. Serves: 12 O#Microwave Fudge - Extended recipe American Q Chocolate Pat (Phillippi-Rhodes) Padilla Pat Padilla Miniature Pecan Pies Dessert Stick(s) Pkg(s). Cup(s) Whole A Square(s) Cup(s) Pinch(s) tsp(s). Cup(s) CRUST butter(less 1 inch) 3 oz. cream cheese flour FILLING 1 inch-butter sugar vanilla chopped pecans CRUST: Melt butter and cream cheese to room temperature and blend in flour. Put in small muffin tins. FILLINGS: Blend all ingredients. Put 1/2 tsp. in each crust. Bake 20-25 minutes at 350 . Makes 36 B pies. O(Miniature Pecan Pies - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla MondelbrodtB DessertC CookiesF 2 3/4 Cup(s) tsp(s). Cup(s) WholeH Tbsp(s). Whole tsp(s). Tbsp(s).J sifted flour baking powder sugar eggsK vegetable oil grated lemon rind vanilla !coarsely chopped blanched almonds 1. Mix and sift flour, baking powder and salt. Set aside. 2. Beat eggs with sugar until light. Then mix in the remaining ingredients. Add the flour sifted with the baking powder last. Mix to form dough.B 3. At this point the dough is soft. Turn out on a well-floured board. With floured hands, roll, pat and shape into two long loaves about 3-inches wide and about 3/4-inch thick. Place on greased narrow pan s and bake in preheated oven at 350 F for 40-50 minutes. 4. Slice while still warm in pieces 1/2-inch wide. Place on side on a large tin and brown them in the oven quickly. Mondelbrodt - Extended recipe Jewish Cookie This is the standard recipe for mondelbrodt which is ideal for "dunking" in coffee or tea. To make chocolate-filled mondelbrodt, add three teaspoons of cocoa and one teaspoon of sugar to 1/4 of the dough. Mix wBxell and form into a roll 1/2-inch thick. Wrap the white dough around this roll and shape as before. Ruthie Nathan, 1992 Pat Padilla Mother's Chopped LiverB Hors D'oeuvreC PoundF Lb(s). WholeH Whole Pinch(s)J chicken livers hard boiled eggsK chopped onion salt to taste Chicken fatL Fry liver and onions together and let cook until done. Boil eggs and grind everything together. Grate in raw onion. Add enough chicken fat to bring to right consistency. Add dash of salt. ~ O(Mother's Chopped Liver - Extended recipe Jewish Chicken RAXServe with crackers or party rye. Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Neiman -- Marcus CookieB DessertC Cookies Cup(s) Cup(s) Cup(s) Whole tsp(s). Cup(s) Cup(s) tsp(s). tsp(s). tsp(s). Oz(s). Whole Cup(s) butter sugar brown sugar vanilla flour blended oatmeal * baking powder baking soda chocolate chips 8 oz. Hershey bar, grated chopped nuts A)* Measure oatmeal and blend in a blender to a fine powder Measure the oatmeal, then blend to a fine powder and set aside. Cream the butter and both sugars. Add the eggs and vanilla. Add the flour, oatmeal, salt, baking powder and baking soda and mix together. Add theB chocolate chips, grated Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake cookies for 6 minutes in a preheated oven at 375 Cup(s) Cup(s) Cup(s) Whole tsp(s). Cup(s) Cup(s) tsp(s). tsp(s). tsp(s). Oz(s). Whole Cup(s) 2 1/2 1/2 1/2 1 1/2 O*Neiman -- Marcus Cookie - Extended recipe American Cookie There are many stories about this recipe, sometimes called the Better-Than-Sex cookies. According to the story, a woman ordered the recipe with her credit card for the low price of "two-fifty". When she received her bill it was for $250.00. Enjoy! Pat Padilla New England Clam ChowderB SoupC ServingsF Whole Whole Cup(s) Can(s)H Tbsp(s). Cup(s) Cup(s) Dash(s) pat(s) medium potatoes, diced medium onions, diced 'Salt and freshly ground pepper to taste water (7 ounce size) minced clamsK butter cream of paprika butter Boil the potatoes and onions in salted water until almost done. Drain, reserving the water. Drain the clams, adding the liquid to the water. Melt the butter. Add the clams. cook on low heat for 10 minutes AB dd the potatoes, onions, reserved liquid, milk and cream. Heat slowly without boiling. Simmer 10 minutes. Serve topped with paprika, pepper and a pat of butter. O,New England Clam Chowder - Extended recipe American Seafood Pat Padilla North Country ChiliB SoupC 15-20D ServingsF Lb(s). Can(s) Can(s) Whole Cup(s) Tbsp(s).H tsp(s). Tbsp(s). Pkg(s). portion Cup(s) WholeJ lb. ground meat (28 oz. size)of tomatoes (15 oz. size) of tomato sauce large onion of cooked beans Brewers or nutritional yeastK ginger chili spices barbecue spices to taste. fresh vegetables, chunked. clove garlic, chopped My dear friend, Pauline, who was born in Texas, claims the original Texas chili had no beans and our poor excuse for chili should be called bean stew. Hmph! But for what it s worth, the recipe developed l ike a true family recipe. It grew from family economics and the input of various opinionated aunts who always thought these chili makins were too hot for a good catholic family. But the recipe outlived theC aunts and now we brag our own version of this southwest tradition. To prepare the beans, first wash them and rinse the field stuff from them. Put them in a big pot, cover the little guys with water, and s oak for 24 to 48 hours-- the more toward 48, the better. The day of the party, wash them again, put them in a big pot, cover with three quarts of water. Add a packet of nutritional yeast (an innovation from E my health nut, herbalist sister), ginger and soda. Bring to a good boil for an hour. Remove from heat, rinse the beans again, set aside. Brown the meat with onion and garlic. Drain. Then switch the meat to a big pot and add tomato sauce. Bring the mixture to a light boil and add the spice packet, stirring slowly. Add the remaining canned tomatoes and the beans and water if you like it thinner. (It will thicken someG in the cooking.) Simmer one to two hours. About an hour before you serve it up you can add any combination of carrots, summer squash, zucchini, onion chunks, celery, or corn. My health nut sister makes it m eatless and really goes in for the vegies, adding potatoes and rice for protein instead of the meat. After a while, taste it. If you like it hotter, take some dried Chili, grind it fine, then add it to the poI t until you sweat because the fumes are volatile. Country recipes are never complete unless you make them your own. Adjust as necessary. Makes fifteen to twenty servings. O&North Country Chili - Extended recipe American Meat or Vegetarian My father claims this chili does not cause the usual gassy side effects. Mom says its because the beans are cooked in soda before they are eaten. My experience is that the claim is true but it's always been a bit controversial, depending entirely on who's eating. The other name for North Country Chili is, Fartless Chili-- but I make no promises. Ann-Marie Oomen 1991 Pat Padilla Nutty Flakes Dessert Serving(s) Cup(s) Whole tsp(s). Cup(s) Cup(s) sugar A egg white walnuts or pecans corn flakes Beat egg white stiff and add sugar gradually. Add vanilla and salt. Fold in nuts and corn flakes. Drop by heaping tsp. on greased cookie sheet. Bake 20 minutes in 300 oven. Nutty Flakes - Extended recipe American Cookie Jean (Hendrix) Phillippi Pat Padilla Oatmeal CookiesB DessertC CookiesF 1 1/2 1 3/4G Cup(s) tsp(s). tsp(s). tsp(s). Cup(s)H Cup(s) Whole Cup(s) Cup(s) Cup(s)J flour baking soda cinnamon rolled oats (oatmeal)K(raisins or chopped nuts, or 1/2 cup each egg beaten honey Preheat oven to 325 F. Mix flour, soda, salt and cinnamon, add oats, raisins and/or nuts and mix again. Mix egg, milk, oil and honey, then add to dry ingredients and mix well. Place dough by spoonfuls on aB\n oiled cookie sheet and bake about 15-20 minutes or until slightly brown around the edges. .333333333333333333 O"Oatmeal Cookies - Extended recipe American Cookie Pat (Phillippi-Rhodes) Padilla Pat Padilla Old Time Kidney Bean Salad Salad Serving(s) 1 1/2 1 1/2 Can(s) Cup(s) Cup(s) tsp(s). Tbsp(s). tsp(s). Cup(s) Tbsp(s). Whole Tbsp(s). A(New Orleans Style Kidney Beans (drained) chopped celery sweet pickle(chopped) prepared mustard vinegar salad oil or (olive oil) chopped onion hard boiled eggs (chopped) pickle liquid Combine all ingredients. Toss lightly. If desired, serve in bowl lined with crisp cabbage leaves; garnish with hard cook eggs, sliced. O0Old Time Kidney Bean Salad - Extended recipe American Salad Pat (Phillippi-Rhodes) Padilla Pat Padilla Orange Cake IB DessertC 7 1/2 3 1/2 1 1/2 1 1/2 2 1/4 Tbsp(s). Cup(s) tsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) Whole Tbsp(s). Tbsp(s). Cup(s) pc(s). pc(s). Cup(s) tsp(s). Whole tsp(s). Tbsp(s). orange juice flour baking powder lemon rind orange juice butter sugar lemon juice boiling water FROSTING powdered sugar orange rind lemon rind orange juice lemon juice egg yolk butter Sift flour once, measure, adding baking powder and salt and sift together 3 times. Add lemon and orange rind to butter and cream thoroughly. Add sugar gradually and cream together until light and fluffy. Add eB ggs one at a time mixing after each addition until blended. Add eggs one at a time mixing after each addition until blended. Add flour alternating with lemon and orange juice beating only until smooth after ea ch addition. Add boiling water, mix quickly and turn at once into 9" greased pans. Bake immediately in moderate oven,375' for 30 minutes. Put layers together and cover top and sides of cake with frosting. FRD OSTING Add orange and lemon rind to orange juice and allow to stand 10 minutes. Strain, combine lemon juice, egg yolk, salt, butter, and powdered sugar. Add orange juice until right consistency to spread. SpE&read between layers, on top and sides. O"Orange Cake I - Extended recipe American Uncle Henry Cassou Pat Padilla Orange Cake II Dessert 1 1/2 Cup(s) Cup(s) tsp(s). tsp(s). Whole Cup(s) Cup(s) tsp(s). Cup(s) Whole Cup(s) Cup(s) Whole Whole sifted flour buttermilk vanilla sugar chopped nuts baking soda butter orange rind (grated) dates or raisins ORANGE SAUCE sugar orange rind (grated) oranges (juices from) Mix sugar and butter well. Add nuts, raisins, vanilla, and orange rind. Mix well. Add sifted flour with baking soda and salt. Add buttermilk. Bake in buttered and floured bunt pan. Bake at 350 for 1 1/2B hours. While hot, pour sauce on top. ORANGE SAUCE: Take the juice of 2 1/2 or 3 oranges and mix with 1/2 cup sugar, and the grated rind of 1 orange. Pour over hot cake. O#Orange Cake II - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Osso Buco (Veal Shanks)B ServingsF pc(s). Tbsp(s). Tbsp(s). Whole Whole tsp(s). tsp(s).H Can(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Cup(s)J Veal shanks 1 1/2-inch thick olive oil sweet butter onions coarsely chopped cloves garlic chopped dried basil oreganoK+(28 oz. size) Italian plum tomatoes (large) dry white wine beef stock chopped Italian parsley lemon zest flour 'Salt and freshly ground pepper to taste 1. Season the flour with salt and pepper. Dredge the pieces of veal shank. Heat oil and butter in a large Dutch oven and sear the veal. Brown well on all sides and transfer the veal to paper towel and drain. Add the onions, garlic, basil and oregano and cook stirring for 10 minutes. Add the tomatoes, salt and pepper to taste and cook for another ten minutes. Add the wine and bring to a boil. Reduce the heat and simmer for 15 minutes. 2. Return the veal shanks to a casserole, cover with the beef stock and bake in preheated oven at 350 F. for 1 1/2 hours in a covered casserole. Remove the lid and bake an additional 30 minutes. Sprinkle *with parsley and lemon zest and serve hot. O)Osso Buco (Veal Shanks) - Extended recipe Continental RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Pancakes Brunch Serving(s) 1 1/2 Cup(s) tsp(s). Whole Cup(s) tsp(s). tsp(s). Tbsp(s). flour milk (may need 1 3/4 cups) baking powder sugar crisco oil Mix the milk, egg and oil together. Add in the dry ingredients and mix well. Put on hot griddle and cook on one side till it forms bubbles, then turn it over and cook on other side till done. Pancakes - Extended recipe American Bread Jean (Hendrix) Phillippi Pat Padilla Pastelitos IB DessertC Dozen Cup(s) Cup(s) Tbsp(s). Tbsp(s). Cup(s) Tbsp(s). Tbsp(s). Lb(s). Tbsp(s). FILLING: cooked dried fruit sugar cinnamon cloves garlic DOUGH: flour baking powder shortening water FILLING: Pass cooked fruit through colander, add sugar, and spices DOUGH: Sift flour, baking powder, and salt. Cut in shortening and mix well. Add enough water to make dough easy to handle, divide pastry in half and roll out in two rectangular shapes, approximately 1/8 inch thick. Place one on cookie sheet and spread filling evenly over pastry. Place second sheet over filling and pinch edges together with fork to Cfseal firmly. Sprinkle top with sugar cinnamon mixture, cut vent openings and bake at 400' until brown. Pastelitos I - Extended recipe Mexican Bread Joan Padilla Pat Padilla Pecan Roll Dessert Serving(s) 1 1/2 Pkg(s). Pkg(s). Cup(s) Cup(s) 12 oz. fudge mix 8 oz. or 28 vanilla caramels chopped pecans Prepare fudge mix according to package directions. Roll into four rolls each about one inch in diameter. Melt caramels. Roll in caramels and in pecans. Chill. Cut in 1/2 slices. Pecan Roll - Extended recipe American Candy Aunt Kate (Phillippi) Cassou Pat Padilla Pecan Streusel CakeB DessertC Servings Pkg(s). Tbsp(s). tsp(s). Cup(s) Cup(s) Tbsp(s). tsp(s). Cup(s) Whole Stick(s) Tbsp(s). Dash(s) Cup(s) Cup(s) Cup(s) Stick(s) tsp(s). Yeast Mixture dry yeast warm water (8 T = 1/2 cup) sugar Basic Yeast Dough milk (12 tablespoons = 3/4 cup) butter or shortening sugar flour Filling: softened butter cinnamon chopped pecans (or walnuts) Topping: dry bread crumbs sugar softened butter vanilla. 1. In a small sauce pan heat milk, butter, sugar and salt until warm. (Butter does not need to melt). Pour into a large bowl of mixer and beat in 2 cups of flour until well mixed. Add yeast and eggs. Beat mB ixture again. Add 1/2 of additional flour and beat well. Add enough additional flour (1 1/2 - 2 cups) to make a soft dough. Turn out on a floured surface. Knead for 8-10 minutes until smooth a satiny. Place in a greased bowl. Turn to grease top. Cover and let rise until doubled. Punch down dough. 2. Divide into thirds. Roll each into a 18" by 6" rectangle. Spread each rectangle with 1/3 of the filling. Start at D the long side and roll each as for a jelly roll. Grease three 9-inch cake pans and coil each roll loosely into each pan . Pinch the ends of the roll together. Cover the pans and let them rise until double (abou t 45-60 minutes). 3. Mix topping ingredients together. In order for the topping to stick to the cake, beat an egg white until it foams and spread it over the coils with a pastry brush. Sprinkle the toppingF\ over each coil. Garnish with pecan halves. Bake in preheated 375 F oven for 20-25 minutes. O%Pecan Streusel Cake - Extended recipe American RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Pickled Fish (Salmon)B ServingsF Cup(s) Tbsp(s). tsp(s). Pkg(s). WholeH Whole Whole pc(s).J white or cider vinegar sugar pickling spices Knox gelatin slices 12" thick Salmon filetsK large sliced onion large sliced carrot salt and pepper to taste thin lemon slices 1. To cook fish, place steaks in pan and cover with water. Add a sliced onion and lemon, salt and pepper to taste and 1 teaspoon spices. Boil for 20 minutes with medium flame. 2. To prepare gel: bring to a boil vinegar, sugar and pickling spices and bring to a boil for 5 minutes. Cool for 2 minutes then add 1 package Knox gelatin. Add two cups fish juice that fish has been cooked in. Lay fish in a glass casseroC]le and strain the gel over it. Place lemon slices and onion over fish. Cover and refrigerate. O'Pickled Fish (Salmon) - Extended recipe Jewish May use whitefish, trout or salmon. May add cut up carrot. Ideal to break the Yom Kippur fast! From the Kitchen of Ruthie Nathan Pat Padilla Pie Crust la Ruthie DessertC CrustF 1 1/2 Cup(s) Cup(s) Pinch(s)H Tbsp(s).J flour Crisco saltK orange juice Bread crumbs 1. Mix the flour Crisco and salt until mealy. Form a hole in the center of the dough. Pour in the orange juice then mix quickly with a fork. Put in refrigerator while you are preparing your pie filling (cutB apples, sugar and cinnamon). Roll out crust, then sprinkle bottom with bread crumbs to absorb juices. Add filling, cover with top crust. 2. Bake in oven at 425 F for twenty minutes. Reduce the temperatur e to 325 F and bake an additional 40 - 45 minutes. Put aluminum foil over the pie after the first 30 minutes. Let pie sit for an our to cool. Yield: Makes a two crust pie. O'Pie Crust la Ruthie - Extended recipe American RA!From the Kitchen of Ruthie Nathan Pat Padilla Pina Colada CakeB DessertC Servings Box(s) Cup(s) Can(s) Cup(s) Cup(s) Cup(s) Cup(s) Pkg(s). (DUNCAN HINES) A Lemon Supreme or Yellow Cake Mix Coconut (Shredded) Crushed Pineapple (8 oz.) sugar Pineapple Juice butter or margarine (Instant Pudding Mix (Vanilla),4 cup size Prepare cake as directed on package for Pound cake. Add 1 1/3 Cups Coconut after beating and before putting in greased and floured Bunt Pan. Bake at 350' for 45 Min. Cool in pan for 15 minutes. Topping: RESERVING 1/4 cup of the juice, Drain the Pineapple . Combine Sugar, Butter, AND Pineapple Juice in sauce pan. BOIL 5 MIN., STIRRING CONSTANTLY. Remove from heat. ADD Pineapple, Rum, AND Remaining coconu t . INVERT Cake on to serving plate; PRICK Cake with fork to allow the juices to be absorbed into the cake. SPOON Warm pineapple mixture over warm cake. Top with cherries. (OPT) Toast Coconut for topping. .333333333333333333 O"Pina Colada Cake - Extended recipe American RA)From the Kitchen of: Craig D. Rhodes, Jr. Pat Padilla A*Pineapple Torte la Doris, Marie & Ruthie DessertC TorteF Can(s) Tbsp(s). Tbsp(s). Whole Tbsp(s). Whole Pkg(s). tsp(s). Pkg(s). A'(30 Oz size) crushed pineapple, drained save juices "cornstarch (mixed with cold water) sugar egg yolks lemon juiceK Salt to taste 'egg whites, beaten with a pinch of salt Whipped cream lemon rind (optional) Slivered almonds Sunshine cake (see recipe) | 1. Cook pineapple juice, cornstarch and sugar until thick. Stir in egg yolks quickly, salt, lemon juice and rind. Cool. 5 2. Add pineapple and fold in beaten egg whites. s 3. Break cake into springform pan and alternate with custard. Top layer is pineapple. Cover with whipped cream. O<Pineapple Torte la Doris, Marie & Ruthie - Extended recipe Continental RlLayer top with strawberries and then frost the cake with whipping cream. Sprinkle top with slivered almonds. Pat Padilla Pineapple Upside Down Cake Dessert Serving(s) 1 1/2 Cup(s) tsp(s). tsp(s). Cup(s) Whole tsp(s). 1 1/4 Cup(s) Cup(s) Cup(s) Slice(s) Whole crisco (Canned) vanilla sugar unbeaten egg baking powder flour (twice sifted) pineapple juice (canned) brown sugar, firmly packed pineapple (canned) cherries Combine Crisco, salt and vanilla. Add sugar gradually and cream well. Add egg and beat thoroughly. Add baking powder to flour and sift 3 times. Add small amounts of flour to creamed mixture, alternating wB ith pineapple juice, mixing after each addition until smooth. Sprinkle brown sugar on bottom of cast iron skillet, greased liberally with butter or crisco. Arrange pineapple on sugar. Put cherries in center of slices, pour batter over all. Bake in moderate oven. 350 50 to 60 minutes. Turn upside down when removed from the oven and set on plate until all the syrup has left the pan. Can be served with whippeD d cream or ice cream. .333333333333333333 O/Pineapple Upside Down Cake - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla A Posole IB SoupC Servings Can(s) Lb(s). Tbsp(s). Whole pc(s). pc(s). posole(hominy) oregano small onion(minced) clove garlic red chili pods Cook posole. then add pork, salt, oregano,garlic, onion, and red chiles-bring to boil. reduce heat and boil until meat is tender. Posole I - Extended recipe Mexican Joan Padilla Pat Padilla Posole llB Soup C Servings Can(s) Lb(s). Tbsp(s). Whole pc(s). pc(s). Posole (hominy) oregano !small onion (cut in small pieces) clove garlic red chili pods Cook posole. Then add pork,salt,oregano,garlic,onion,and red chilies--bring to boil. Reduce heat and boil until meat is tender. Posole ll - Extended recipe Mexican Joan Padilla Pat Padilla Potato Cheese Dish Potato Serving(s) Cup(s) Cup(s) Cup(s) Tbsp(s). tsp(s). tsp(s). tsp(s). hot mashed potatoes shredded sharp cheddar cheese minced chives butter paprika pepper Combine all ingredients; mix thoroughly. Turn into greased 1 1/2 quart casserole. Sprinkle with paprika. If refrigerated, reheat in 350 oven 20 minutes. O$Potato Cheese Dish - Extended recipe American QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Potato Pancakes (Latkes) ServingsF Whole Whole tsp(s). Dash(s)H Tbsp(s). tsp(s). tsp(s). Dash(s) Tbsp(s).J large potatoes eggs, separated of pepperK (heaping) flour grated onion baking powder of cinnamon shortening for frying Peel the potatoes and soak in cold water for several hours. Grate on a fine grater and pour off the liquid, so that all the starch is removed. Beat the egg yolks and add to the potatoes with the other ingreB dients. Beat the egg whites until stiff and fold into potatoes. Drop the mixture by the spoonful onto a hot well-greased frying pan. Turn with a spatula and brown on both sides. Serve hot with apple sauce, sugaC r, or sour cream. O+Potato Pancakes (Latkes) - Extended recipe German Q Vegetable RFMust be served piping hot - straight from the frying pan to the plate. Pat Padilla Potatoes Au Gratin Potato Serving(s) Whole Tbsp(s). tsp(s). tsp(s). Whole tsp(s). Cup(s) Tbsp(s). potatoes (lg.) sliced flour pepper onion (lg) chopped garlic powder cheddar cheese (shredded) butter Mix flour, salt, pepper and garlic powder. In greased casserole dish layer the potatoes, onions, and cheese. Dot butter on top. Cover with lid or foil and cook for 1 to 1 1/2 hours at 400 O&Potatoes Au Gratin - Extended recipe French QA Vegetable Jean (Hendrix) Phillippi Pat Padilla Potatoes AnnaB VegetableC Servings Whole Tbsp(s). Whole medium potatoes margarine, melted medium-sweet onion pepper Peel potatoes (ordinary boiling potatoes are best for this dish) and cut into thin slices. Line the bottom of a well-buttered baking dish with a layer of overlapping slices of potatoes. Top with a few onion rB ings, season with salt and pepper to taste. Repeat layers until all ingredients are used. Do not salt top layer. Spoon melted butter over potatoes. Cover the baking dish. Cook 15 to 20 minutes, until potat CNoes are tender. Let stand 5 minutes. Add parsley or cheese if desired. O!Potatoes Anna - Extended recipe American Q Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Pound Cake la DorisB DessertC CakeF Cup(s) tsp(s). tsp(s). Stick(s)H Cup(s) Whole Cup(s) tsp(s). Tbsp(s).J"cake flour (sift before measuring) Baking powder $sift flour with salt & baking powder sweet butterK sugar cup milk vanilla BrandyL Beat the butter into a cream. Add the sugar until light and fluffy. Add the eggs one at a time and beat well. Add the flour alternating with milk, vanilla, and brandy. Stir until well blended. Bake in two greased loaf pans for 1 hour at 325 O'Pound Cake la Doris - Extended recipe Jewish RA4Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Pound Cake I DessertC Stick(s) Cup(s) Whole Cup(s) Pint(s) tsp(s). butter sugar ( eggs (1 at a time, beat after each one) sifted flour whipping cream vanilla Mix butter and sugar, then add 1 egg at a time and beat after each egg. Sift and mix 3 cups of flour. Mix with whipping cream alternating flour and cream. Add vanilla. Grease and flour pan. Bake 1-1/2 hourB# at 325' starting with a cold oven. Pound Cake I - Extended recipe American Uncle Henry Cassou Pat Padilla Pound Cake II Dessert Lb(s). Whole Cup(s) tsp(s). Cup(s) Cup(s) tsp(s). Cup(s) A margarine flour vanilla Crisco sugar AiMix all ingredients and bake in pound cake pan, greased and floured. Bake 1 hour and 15 minutes on 325 O"Pound Cake II - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla A!Prize Winning Navy Bean Soup -USN Soup Serving(s) Cup(s) Qt(s). tsp(s). Stalk(s) 1 1/2 Lb(s). Whole tsp(s). tsp(s). Tbsp(s). navy beans water celery salt or celery (chopped) ham butt large onion (chopped) pepper chopped parsley Soak beans overnight. Cook with all ingredients till beans are soft. Take some of the beans and put them through a colander, put back into the soup to thicken. Or squash the beans on the side of the pan withB: a spoon or fork to thicken.Pat (Phillippi-Rhodes) Padilla O3Prize Winning Navy Bean Soup -USN - Extended recipe American QA Vegetable Pat Padilla Pumpkin PieB DessertC Whole Can(s) Cup(s) tsp(s). tsp(s). tsp(s).H 1 1/2 tsp(s). Cup(s) WholeJ eggs, slightly beaten $16-ounce) Libby's Solid Pack Pumpkin sugar cinnamon gingerK cloves evaporated milk or light cream .9-inch unbaked pie shell with high fluted edge Mix filling ingredients in given order. Pour into pie shell. Bake in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 F. and continue baking for 45 minutes or until knife inserted in center Mof pie filling comes out clean. Cool. Garnish with whipped cream, if desired. Pumpkin Pie - Extended recipe American RAOLibby s Canned Pumpkin Pie Mix-Back of label. Pat (Phillippi-Rhodes) Padilla Pat Padilla Quick And Easy Brownies Dessert Serving(s) 1 1/2 Cup(s) Whole tsp(s). Cup(s) brownie mix (Boxed type) eggs (beaten) vanilla extract chopped nuts Combine all ingredients. Stirring until well mixed. Spoon into a greased and floured 8-inch square pan. Bake at 350 for 35-40 minutes. Cut into squares. Yield: 16 brownies. O+Quick And Easy Brownies - Extended recipe American Anita (Rhodes) Simon Pat Padilla Quick Applesauce MuffinsB Breads & RollsC 12-16D Servings Cup(s) Cup(s) Cup(s) Cup(s) Whole tsp(s). Tbsp(s). tsp(s). Tbsp(s). buttermilk baking mix chunk-style applesauce raisins packed dark brown sugar ground cinnamon cinnamon-sugar or cinnamon & sugar Line each of 6 custard cups or microwave muffin cups with 2 paper liners. In medium bowl, mix all ingredients except cinnamon-sugar mixture. Fill all cups half full. Sprinkle with cinnamon-sugar mixture. Arrange muffins in ring in oven. MICROWAVE at 100%(HIGH) for 2-1/2 to 5-1/2 minutes, or until tops spring back when touched, rearranging after half the time. Remove the muffins from cups to a wire rack. Moist spots will dry during cooling. Repeat with remaining muffins. Total cooking time: 2-1/2 to 5-1/2 minutes. Yield: 12 to 16 muffins. .333333333333333333 O+Quick Applesauce Muffins - Extended recipe American Bread Pat (Phillippi-Rhodes) Padilla Pat Padilla Rabbit in Wine SauceB Servings Cup(s) Cup(s) Whole Pinch(s) Dash(s) Pinch(s) Whole pc(s). Whole tsp(s).H pc(s). Cup(s) Cup(s) Whole Tbsp(s). Whole pc(s). Whole Whole Cup(s) The Marinade: red wine water bay leaf dried sage $freshly ground black pepper to taste dried thyme small onion clove garlic, crushed #stalk celery, cut into large pieces saltK'3 pound rabbit, quartered and marinated $flour, seasoned with salt and pepper *fat from 4 strips of bacon, bacon reserved onion, coarsely chopped chopped parsley ripe tomato, chopped clove garlic, minced bay leaf green pepper, chopped white wine 1.In a large heavy pot, combine all the ingredients for the marinade. Bring to a boil over medium-high heat and continue boiling for 10 minutes allow to cool. Strain the marinade. Place the rabbit in a deepB dish and pour on the marinade. Place in refrigerator for 24 hours. 2. Dredge the rabbit in the seasoned flour. Heat the bacon fat in a large saut pan. Add the rabbit and cook over medium heat until golde C|n brown, about 10 minutes on each side. Drain off the fat. Add the remaining ingredients and simmer covered for 1 1/2 hours. O&Rabbit in Wine Sauce - Extended recipe Italian Rabbit Pat Padilla RamakiB Hors D'oeuvreC Servings Cup(s) Cup(s) Tbsp(s). Tbsp(s). tsp(s). Whole Whole Can(s) Lb(s). Box(s) salad oil Soy Sauce catsup vinegar pepper cloves--garlic--crushed container--chicken livers sliced water chestnuts bacon brown sugar Wooden Tooth Picks Cut chicken livers in half and saute in sauce for 4 hours. Cut bacon in half. Wrap liver and water chestnuts in bacon and secure with tooth pick. Roll in brown sugar. Cook at 550' for 10 minutes or (broil) B until bacon is crisp. Turn occasionally. Keep broiler pan 3 to 4 inches from heat. Habachi--15 to 20 minutes turning occasionally. Ramaki - Extended recipe Japanese Liver Pat (Phillippi-Rhodes) Padilla Pat Padilla A!Red Beans or Black Eyed Peas Beans Serving(s) Cup(s) tsp(s). tsp(s). Lb(s). Cup(s) tsp(s). tsp(s). Lb(s). A red beans pepper ham bone and skin A# or black eyed peas pepper ham bone and skin Wash the beans and check for stones. Soak overnight in 4 cups of water. Add ham and cook until beans are tender. About 3 to 4 hours. Push some of the beans against the side of the pan with spoon or fork theB thicken. O3Red Beans or Black Eyed Peas - Extended recipe American Beans Pat (Phillippi-Rhodes) Padilla Pat Padilla Red Chili II Dressings & SaucesC Servings Pint(s) Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Cup(s) Whole water powdered red chili tomato paste tomato juice cloves garlic crushed Heat fat. Add powdered red chili for a minute, then add water and remaining ingredients. bring to a boil and simmer for 20 minutes. Red Chili II - Extended recipe Mexican Q Vegetable Joan Padilla Pat Padilla Red Velvet CakeB DessertC 2 1/4 1 1/2 1 1/2 3 3/4 1 1/2 Tbsp(s). Cup(s) Cup(s) Whole Cup(s) tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) 1 1/2 tsp(s). Cup(s) Cup(s) Tbsp(s). tsp(s). Cup(s) + 1-1/2 tsp. vinegar crisco sugar + 2 Tbs.red food coloring cocoa vanilla sifted flour buttermilk baking soda FROSTING powered sugar(sifted) flour vanilla A margarine Cream crisco and sugar until fluffy. Add a little milk to help cream. Add cocoa and red food color in a separate cup. Make a paste and add slowly to mixture. Add salt. Put vanilla in milk, then add slowly to m ixture alternating with the flour. Mix vinegar and soda together in cup then add to mixture. Bake in 2-9" square pans. 350' for 25 minutes. FROSTING Mix flour and milk to a smooth paste. Cook until thicC k. Cool. Beat together in mixer. Add cooked flour and milk mixture a little bit at a time. This frosting is not sweet but very good. O#Red Velvet Cake - Extended recipe American Uncle Henry Cassou Pat Padilla A!Red-cooked Bean Curd Family StyleB VegetableC ServingsF Lb(s). Whole Tbsp(s). Tbsp(s). Tbsp(s).H Tbsp(s). Tbsp(s). Tbsp(s). Cup(s) Tbsp(s).J irm bean curd scallions peanut oil coarsely chopped garlic rice wine Hoisin sauceK light soy sauce dark soy sauce sugar chicken stock sesame oil 1. Cut the bean-curd cake into 1-inch by 3-inch by 1-inch pieces. Lay them on paper towels and drain for 10 minutes. 2. At a slight diagonal, cut the scallions into 3 pieces. 3. Heat a wok until it B is hot. Add 1/2 cup of the peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels. 4. Drain and discard the oil. Wipe the wok clea n, reheat and add the remaining 1 1/2 tablespoons of oil. Then add the scallions and garlic and stir fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, rD eturn the fried bean-curd pieces, and cook over high heat, stirring occasionally to distribute the sauce, for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil and give the miE.xture a final turn. Serve at once. Serve four. O3Red-cooked Bean Curd Family Style - Extended recipe Chinese Q Vegetable RA3Ken Hom, New York Times Magazine, February 25, 1990 Pat Padilla A*Red-cooked Red Snapper with Tangerine PeelB ServingsF Oz(s). Lb(s). tsp(s). Tbsp(s). Cup(s) Tbsp(s).H Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s).J dried tangerine or citrus peel red snapper cleaned & left whole -(May use other firm, white-fleshed fish like -carp, rockfish, scrod, halibut, sole or cod) cornstarch cups peanut oil finely chopped garlicK"finely chopped peeled fresh ginger finely chopped scallions rice wine or dry Sherry $whole-bean sauce (yellow-bean sauce) dark soy sauce sugar chicken stock or water 1. Soak the tangerine or citrus peel for 20 minutes in warm water or until is is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside. 2. Make three or four slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Evenly coat each side of the fish with the cornstarch. 3. Heat a wok until is is C hot. Add the oil, and when it is hot, deep-fry the fish on each side for 5 to 8 minutes until it is brown and crispy. (If the head or tail is not submerged in the oil, regularly ladle some of the oil over the e xposed parts.) 4. Pour off most of the oil, leaving 2 tablespoons, and reheat the wok. Add the chopped tangerine peel, garlic, ginger, and scallions and stir-fry for 30 seconds. Put in the rest of the ingreE dients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover the wok, and cook over low heat for 8 minutes. When the fish is cooked, carefully remove it to a serving platter, gar nish with fresh chopped scallions greens and sesame oil, serve at once. Yield: four servings as part of a Chinese meal, or two as a single dish. O<Red-cooked Red Snapper with Tangerine Peel - Extended recipe Chinese "Red cooking" means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable, a similaBir fresh fish may be substituted. From the kitchen of Ken Hom, New York Times Magazine, February 25, 1990. Pat Padilla Roast Chicken in Walnut SauceB ServingsF pc(s). Whole Sprig(s) Sprig(s) Tbsp(s). Oz(s). Tbsp(s). WholeH tsp(s). Tbsp(s). Dash(s) Cup(s) Dash(s) tsp(s). tsp(s).J 4 pound chicken small onion tarragon parsley olive oil ground walnuts white vinegar medium onion, finely choppedK minced garlic chopped fresh coriander hot Hungarian paprika chicken stock fenugreek ground coriander turmeric 1. Wash and dry the chicken and stuff its cavity with the whole, peeled onion, the sprigs of tarragon and parsley. Rub the skin with olive oil. Place the chicken in a roasting pan in an oven preheated to 45B F. Reduce the temperature to 350 F. Roast the chicken for about 45 minutes, until it is tender. While the chicken is roasting make the walnut sauce. 2. Saut the chopped onion in one tablespoon of olive oil, until it is soft. In a large bowl, combine the onion with the walnuts, vinegar, garlic, coriander, paprika, chicken stock, fenugreek and turmeric. Add enough turmeric to give the mixture a ;leasing yellowD"ish cast. Serve with the chicken. O/Roast Chicken in Walnut Sauce - Extended recipe Russian Chicken Pat Padilla Roast DuckB ServingsF Lb(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s).H Tbsp(s). Tbsp(s). tsp(s).J Marinade: chicken broth honey sugar pepperK soy sauce water grated gingerL Marinate duck for three hours, turning every 1/2 hour or several times so that its surface is completely covered. Roast in a moderate 350 F oven for two hour uncovered. Put water under rack and baste with marinade.~ Roast Duck - Extended recipe Continental Pat Padilla Rocks Dessert Serving(s) 1 1/2 3 1/2 Cup(s) Lb(s). Cup(s) Whole Cup(s) Lb(s). tsp(s). tsp(s). tsp(s). butter dates(cut small) sugar flour pecans (cut small) A'baking soda (dissolved in dab of water) nutmeg Cream butter with sugar. Add eggs one at a time. Dissolve baking soda with water and add to mixture. Flour dates and pecans and add to above mixture. (Use the 3 1/2 cups flour to dates and pecans. Drop by tBjeaspoonful on greased cookie sheet about 1 1/2 inch apart and bake at 325 for 12 minutes or until brown. Rocks - Extended recipe American Cookies Aunt Kate (Phillippi) Cassou Pat Padilla Rocky Road SquaresB DessertC Pieces Lb(s). Tbsp(s). Cup(s) Cup(s) chocolate chips or confectioners chocolate shortening salted peanuts miniature marshmallows If candy coating is in solid piece, break into squares. Place in single layer 2-Qt. casserole with shortening. Microwave at 50% (Medium) 3 to 5 minutes, or until pieces are soft, stirring after (medium) 3 toB 5 minutes, or until pieces are soft, stirring after 3 minutes. Stir in peanuts, the marshmallows, using as few strokes as possible. Spread on waxed paper in 9-inch square. Let stand until firm. Cut into 1 CP-1/2 inch squares. Total microwave time: 5 minutes. Serves: Approx. 36 pieces. O(Rocky Road Squares - Extended recipe American Q Chocolate Pat (Phillippi-Rhodes) Padilla Pat Padilla RogelachB DessertC DozenF Tbsp(s). Whole Tbsp(s). Cup(s) Tbsp(s). Tbsp(s).H tsp(s). Whole Pinch(s) Tbsp(s). Cup(s)J sweet butter beaten egg yolk sour cream chopped walnuts sugar creamK Vanilla water XXXX sugar flour 1. Cut butter into flour until mixture resembles coarse crumbs (mix in food processor). Add egg yolk and sour cream. Stir until just combined. Knead briefly on a lightly floured surface until dough is smoot 2. Cut into four portions and flatten. Roll in waxed paper and refrigerate. Filling: Combine walnuts sugar, cream and vanilla. Beat one egg with a little water (egg wash). Preheat oven to 400 F. GreasC e cookie sheets. Roll dough on floured surface to 1/8-inch thick. Paint the dough with egg wash, fill and cut into 8ths. Roll as crescents and bake for 15 minutes. Dust with XXXX sugar and serve. (Last about 5D minutes!) Rogelach - Extended recipe Jewish RAGSave time. Purchase Rogelach at Zabar's in NYC. Ruthie Nathan, 11/22/85 Pat Padilla A(Rogelach (Maida Heatter's Walnut Horns)B DessertC Dozen Stick(s) Lb(s). tsp(s). Whole tsp(s). 1 1/4 Tbsp(s). Tbsp(s). Tbsp(s). Cup(s) Cup(s) The Pastry #unsalted butter at room temperature A cream chesse at room temperature salt, optional A The Glaze egg yolk water The Filling granulated sugar cinnamon melted butter currants or raisins walnuts, finely chopped 1. Prepare the pastry the night before. 2. For the pastry, put the butter, cream cheese & salt into the large bowl of an electric mixer. Beat on med., then high, until the mixture is creamy & smooth. Then beatB on low speed while gradually adding the flour. If the dough starts to overly coat the beaters, scrape the dough off the beaters & continue adding flour, stirring it in with the hands until thoroughly & evenly blended. The dough will be extremely sticky. 3. Scrape the dough off the hands & fingers. Rinse, wash & dry the hands. Turn the dough out onto a well-floured board. Flour the hands & gather the dough into a shoD rt sausage shape. Cut this into three pieces of equal size. Flatten each piece slightly & wrap each piece in clear plastic wrap. Refrigerate overnight. 4. Preheat the oven to 350 F. Line two cookie sheets with aluminum foil. 5. Combine the sugar & cinnamon for the filling & set aside. 6. Place one ball of dough on a floured pastry cloth. Hammer the dough firmly to soften it slightly. Do not let it become warm. QuickF ly roll out the dough, turning it occasionally, with a floured rolling pin into a circle about 12 inches in diameter. 7. Using a pastry brush, brush the dough with a tablespoon of the melted butter. sprinkle th e dough all over with 1/3 of the cinnamon-sugar mixture. Sprinkle with 1/3 of the currants or raisins and 1/3 of the walnuts. Roll the rolling pin lightly over the top to press the filling slightly into the douH gh. 8. Using a long, sharp knife, cut the circle into 12 pie-shaped wedges. Roll each wedge jelly roll fashion, rolling from the outside toward the point. Do not be dismayed if some of the filling falls out. P lace each roll, pint side down, about one inch apart on a foil-covered cookie sheet. Repeat with the remainder of the dough. 9. For the glaze, beat the egg yolk with water. Brush the top of each walnut horn ligJ htly & evenly with mixture. 10. Bake for 30 minutes, at mid-point during the baking, you should reverse the sheets top to bottom & front to back. O:Rogelach (Maida Heatter's Walnut Horns) - Extended recipe American Cookie New York Times Magazine, 1988 Pat Padilla Round Steak Casserole Serving(s) Lb(s). Can(s) Tbsp(s). Tbsp(s). Tbsp(s). Whole round steak mushrooms(drained) flour water(enough to make gravy) onions Trim and divide and devein steak. Roll in flour. Cut into small chunks. Re flour. Brown in fat in pan quickly. Add enough water to cover. Add 2 onions, chopped up, then add the drained mushrooms. Add a little B^ more flour to thicken, and let simmer until tender. Good over rice or with mashed potatoes. O)Round Steak Casserole - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla SangriaB BeverageC Drinks Gal(s). Can(s) Red Port Wine (Lg.)concentrated pink lemonadeL Mix, chill and serve.~ Sangria - Extended recipe Mexican Drink Joan Padilla Pat Padilla Santa Fe Scrambled EggsB BrunchC Servings Whole tsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Whole Whole Cup(s) large eggs parsley flakes dried oregano leaves black pepper chopped green pepper green onions, chopped small tomato, chopped shredded Monterey Jack cheese In medium bowl, blend eggs and spices. Stir in green peppers, onion and tomato. Microwave at HIGH for 3-1/2 to 5 minutes, or until the eggs are soft-set stirring 2 to 3 times during cooking. Sprinkle with B cheese. Cover. Let stand for 1 to 2 minutes, or until the cheese melts. Serve immediately. Total cooking time: 3-1/2 to 5 minutes. O-Santa Fe Scrambled Eggs - Extended recipe Mexican Pat (Phillippi-Rhodes) Padilla Pat Padilla ed Peppers and TomatoesB VegetableC ServingsF Tbsp(s). Whole WholeH WholeJ olive oil .large green peppers, seeded and cut lengthwise into 1-ince slices ,leaves fresh basil, chopped, or 1/2 teaspoon driedK*large ripe tomatoes, chopped coarsely, or ' 1 16-ounce can of whole tomatoes with juice reserved -Salt and freshly ground black pepper to taste 1. Heat the oil in a large saut pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil. 2. Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. A Bcdd the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes. O.Saut ed Peppers and Tomatoes - Extended recipe Italian Q Vegetable Pat Padilla A SchneckenB DessertC DozenF Stick(s) Cup(s) Pkg(s). Cup(s) Tbsp(s). WholeH Cup(s) Stick(s) Tbsp(s). Tbsp(s).J butter Sugar of dry yeast lukewarm milk sour cream eggsK sifted flour Spread: butter chopped pecans raisins. 1. Cream the butter with the sugar. Add yeast mixed with milk and eggs. Add the sour cream and flour. Raise - cut threw. Cover and put in refrigerator over night. 2. Roll out the dough and spread with b utter. Divide dough into four parts and refrigerate again. 3. Roll out the dough fill with nuts and raisins and allow to raise again. 4. Bake at 350 F for 25-30 minutes. Schnecken - Extended recipe Jewish RA9Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida 1992 Pat Padilla A$Sea Scallops With Sweet Red Peppers ServingsF 1 1/4G Tbsp(s). Tbsp(s). Whole Cup(s) tsp(s). Lb(s).H tsp(s). Sprig(s) Tbsp(s). Tbsp(s). Tbsp(s).J olive oil, divided butter, divided +sweet red peppers, cored, seeded, cut into 1/2-inch cubes )sliced zucchini, cut into 1/8-inch slices tabasco Salt to taste Freshly ground pepper to taste &sea scallops; if to large cut them in slicesK finely chopped garlic "fresh thyme, or 1/2 teaspoon dried Ricard or Pernod liquor fresh lemon juice 'coarsely chopped fresh basil or parsley 1. In a large non stick skillet or wok, heat 1tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red peppers and the zucchini, and coo, tossing, about 4 minutes. Add the TabB asco and salt and pepper. 2. When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, liquor, lemon juice, and ba sil or parsley. Check for seasoning. Cook and stir about 2 or 3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately. O6Sea Scallops With Sweet Red Peppers - Extended recipe Continental Seafood Extreme care must be taken when cooking scallops. At 75 percent of the restaurants where scallops are served, they are overcooked. When this happens, they dry out or become chewy. They also tend to lose their sBgucculence and even their sweetness. Serve with "Couscous With Eggplant". Pierre Franey, New York Times. Pat Padilla Shrimp Scampi Servings Lb(s). Tbsp(s). Whole Tbsp(s). fresh shrimp (in shell or not) butter cloves garlic,chopped parsley MICROWAVE butter 20-30 seconds or until melted. Add chopped garlic and 1 pound shrimp. MICROWAVE 60 seconds, stir. MICROWAVE only until pink, about 60 seconds. MICROWAVE only until pink, about 60 seconds. SBMerve. Serves: 2 Variations: Serve on spaghetti noodles, cooked and drained. Shrimp Scampi - Extended recipe American Seafood Pat (Phillippi-Rhodes) Padilla Pat Padilla SopaB Breads & RollsC Loaf(s) Cup(s) Cup(s) tsp(s). Tbsp(s). bread sugar water cinnamon butter raisins cheeseL Toast bread Melt sugar in skillet with 1/2 tsp. cinnamon. Do bread layers of cinnamon, sugar, cheese, raisins.bake for 1/2 hour.~ Sopa - Extended recipe Mexican Bread Joan Padilla Pat Padilla Sopapilla IIB Breads & RollsC Dozen Cup(s) tsp(s). Tbsp(s). self rising flour Tbs.lard #Cold water-to hold mixture togetherL About 4 cups self rising flour, add about 1/4 tsp. salt, 2 Tbs. lard, cold water enough to hold mixture together. Roll out and cut in slices and deep fry until golden brown.~ Sopapilla II - Extended recipe Mexican Bread Joan Padilla Pat Padilla A)Spaghetti Squash with Seasonal VegetablesB ServingsF pc(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). pc(s). Tbsp(s). Whole Tbsp(s). Cup(s)J-3 1/2-to 4-pound spaghetti squash, split from #end to end, seeds and fiber removed unsalted butter -Salt and freshly ground black pepper to taste olive oil pignoli nuts finely diced zucchini finely diced yellow squash A,diced mixed red, yellow & green bell peppers A!asparagus cut into 1-inch lengths sliced mushrooms A broccoli and cauliflower Florets clove garlic, peeled and minced finely chopped fresh basil &plum tomatoes, split, seeded and diced !shredded imported Parmesan cheese Marinara sauce 1. Preheat the oven to 400 F. Place the spaghetti squash halves, cut side down in a jelly roll pan, add about 1/2-inch water. Bake 25 minutes, until the flesh yields when pressed firmly with your thumb. ReB move the pan and flip the squash over. When cool enough to handle, scrape out the flesh with a fork. Set aside in a bowl. 2. In a medium-size saucepan, heat the spaghetti squash over medium heat with 1/2 c up of water and 1 tablespoon of butter, stirring often. Season with salt and pepper, cover and set aside. 3. In a large saut pan, heat the remaining olive oil over medium-high heat until fragrant. Add the D pignoli nuts and saut them just until they begin to brown. Add the zucchini, yellow squash, peppers and asparagus. Quickly saut them over medium for about a minute, turning the pieces with a wooden spoon. 4. Add the mushrooms, broccoli, and cauliflower and cook for 1 minute longer. Season with salt and pepper, garlic and basil, and toss again. Remove the pan from the heat. 5. Divide the marinara sauce amonF g four warmed plates. Drain the cooked spaghetti squash and mound it in the center of the plates. In the center of each portion of squash, poke a hole, creating a nest into which the vegetables are spooned. Gar GRnish each dish with the diced tomatoes, sprinkle on the cheese and serve at once. O;Spaghetti Squash with Seasonal Vegetables - Extended recipe Continental Q Vegetable ROFor Marinara sauce, use recipe on disk or buy jar of commercial Marinara sauce. Pat Padilla Spiced Nuts A Appetizer Lb(s) Cup(s) tsp(s). tsp(s). tsp(s). tsp(s). walnuts cinnamon nutmeg cloves Combine sugar, salt, cinnamon, nutmeg,cloves and 1/2 cup water in medium saucepan. Cook over medium heat, stirring constantly; until sugar is dissolved. Continue cooking without stirring to 238 on candy thermB ometer. Or drop in water and if it forms a ball it s ready. Remove from heat. Add walnuts, stir gently until mixture becomes creamy. Turn onto waxed paper. With fork separate walnuts. Let dry. Makes aboutC 3/4 lbs. Spiced Nuts - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Spinach Balls DorisB AppetizerC DozenF Pkg(s). Whole Tbsp(s). WholeH Whole Stick(s) Pkg(s).J"frozen chopped spinach, cooked and " drained, squeeze to release water medium onion, chopped fine #grated Parmesan or luketelli cheese clove garlic, crushedK melted butter or margarine (small)Pepperidge farm stuffing (fine not cubes) 1. Mix together the ingredients and make small balls. Put the spinach balls on a cookie sheet in the freezer until frozen. After the balls are frozen they may be placed in a plastic bag for storage. 2. BkWhen ready to serve bake for 20 minutes at 450 F. Cover the balls with foil while baking. Serve while hot. O%Spinach Balls Doris - Extended recipe Continental Q Vegetable RA9Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida 1987 Pat Padilla Spinach Cheese Pie la Doris Pkg(s). Whole Pinch(s) Pinch(s) Tbsp(s).H Slice(s) Tbsp(s).J$10 oz. size frozen , chopped spinach eggs, beaten nutmeg garlic powder cottage cheese (3/4 cup)K whole wheat bread Parmesan cheese Salt to taste Preheat oven to 375 F. Thaw the spinach and squeeze out the liquid. Add salt to taste. Add Parmesan cheese, eggs, nutmeg, garlic powder, and cottage cheese. Mix well. Dip bread into water, then squeezB}e dry. Break up bread with a fork and press into a 9-inch pie plate. Pour in spinach mixture and bake for 40 to 50 minutes. O/Spinach Cheese Pie la Doris - Extended recipe Continental Q Vegetable RAdThis Freezes well. Thaw before reheating. Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida 1987 Pat Padilla Spinach SaladB SaladC ServingsF Cup(s) Cup(s) tsp(s). Cup(s)H Lb(s). Tbsp(s). Whole Cup(s) WholeJ vegetable oil wine vinegar minced garlic brown sugarK diced fried bacon sesame seeds grated hard boiled eggs fresh spinach leaves, torn apart Bermuda onion, slicedL Mix oil, vinegar, garlic and sugar. Set aside. Clean spinach and toss with bacon, onion and seeds. Place in refrigerator. When ready to serve place eggs on spinach mixture and pour on dressing.~ .666666666666666667 .333333333333333333 .333333333333333333 Spinach Salad - Extended recipe P Americana Salad Pat Padilla Squash Casserole A Vegetable servings Lb(s). Whole Can(s) Whole Can(s) Stick(s) Pkg(s). Lb(s). (5 or 6) medium squash medium onion cream of chicken soup 8 oz. container sour cream sliced water chestnuts margarine (melted) Pepperidge Farm Herb Dressing cheddar cheese (shredded) Cook squash and onion in a little water until tender. Drain. Add soup, sour cream, water chestnuts. In another bowl mix margarine and dressing. Line bottom of casserole with 1/2 dressing. Pour squash oveBor dressing and sprinkle with grated cheese. Cover with remaining dressing. Bake at 350 for 30 - 40 minutes. O$Squash Casserole - Extended recipe American QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Standing Rib RoastB ServingsF Whole Tbsp(s). Whole Cup(s) tsp(s). Cup(s) Cup(s) 2 TO 3 Rib-Beef- Rib Roast Small end (4 to 6 Lbs. salt & pepper YORKSHIRE PUDDING fat from roast eggs all purpose flour AU JUS GRAVY water meat juices Place Roast on Rib bones in open Roasting Pan. Sprinkle with Salt and Pepper. Insert meat Thermometer into thickest part, making sure that it is in the center of the roast and not resting on the bone or fat. Roast in 325' F. Oven until internal Temp. reaches 140'F.-For Rare (1-3/4 TO 2-1/2 HOURS); 160' F.-For Medium (2-1/4 TO 3-1/2 HOURS); 170' F.-For Well Done (2-3/4 TO 4 HOURS). When roasting is done, allow it to stand at room Temp. 15 Minutes for easy Carving. About 5 Minutes before end of Roasting time, Prepare: YORKSHIRE PUDDING : In Medium bowl with Wire whisk, Beat eggs until foamy; Beat in milk and 1/2D TSP. Salt; Gradually Beat in Flour until Batter is smooth. When roast is done, Spoon Off 2 TBS. Drippings and Divide Into 12- 3-Inch muffin cups; Tilt to coat evenly; Turn oven to 400' F. Heat muffin pan i n Oven 5 Minutes; Pour 2-1/2 TBS. Batter in each Greased Muffin cup. Bake 30 MIN. Loosen Yorkshire Pudding; Transfer to Platter and serve Immediately with roast . AU JUS GRAVY-- Spoon off fat from meat juiF ces in pan; use 2 Tbs. for pudding. Into meat juices in pan, Pour 1/2 cup water over Med- High heat, heat mixture to simmering, stirring until brown bits are dissolved. Serve. O%Standing Rib Roast - Extended recipe Country Cookin' Pat (Phillippi-Rhodes) Padilla Pat Padilla A"Steak Au Poivre (Pepper Steak) Serving(s) Lb(s). Cup(s) Tbsp(s). Cup(s) A%sirloin steak(cut in 1 1/2 in. Thick) hot crisco oil cracked pepper finely chopped parsley Press 2 Tbsp. cracked black pepper into both sides of a lean 2 lb. sirloin cut 1 1/2 inches thick. Brown quickly in 1/3 cup hot crisco oil. Lower heat and cook to desired doneness. Remove steak to warm plattBuer, keep warm. Pour off excess oil. Stir in 1/2 cup finely chopped parsley. Heat and serve over steak. 5 servings .333333333333333333 O4Steak Au Poivre (Pepper Steak) - Extended recipe French Pat (Phillippi-Rhodes) Padilla Pat Padilla Steamed ShrimpB Hors D'oeuvreC ServingsF Lb(s). Cup(s) Whole pc(s). Stalk(s)H Whole Whole Tbsp(s). medium shrimp in shell white wine small sliced onion sliced lemon celery , slicedK sliced carrot peppercorns Salt to taste chopped parsleyL Mix ingredients. Simmer for 10 minutes. Add water if needed. Put broth and shrimp in steamer and simmer covered at medium heat for 10 minutes or more till shrimp turn pink. Reserve broth for marinade for shrimp. Serve warm or cold.~ O Steamed Shrimp - Extended recipe Continental Seafood RA Kathy Juntunen, Birmingham, 1992 Pat Padilla A#Stir-Fried Chicken Livers & AlmondsB AppetizerC ServingsF Lb(s). Whole Whole Slice(s) Tbsp(s).H Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). Tbsp(s). Tbsp(s). Tbsp(s).J chicken livers 'chopped scallions, green parts included clove garlic, crushed fresh ginger, grated Flour for dusting cornstarchK Soy sauce white wine brown sugar chicken broth blanched almonds. vegetable oil 1. Poach chicken livers in boiling water for 2 minutes. Cut each liver into three pieces. 2. Combine scallions, garlic, ginger, soy sauce, wine, brown sugar and salt. Marinade the livers for two hours. B Remove the livers, but retain the marinade in a separate bowl. Dust the livers with flour. 3. Stir-fry the almonds, then remove and drain. Stir fry the livers, then remove and drain. 4. To prepare the sa uce, add to the retained marinade 1/3 cup chicken broth and 1 tablespoon cornstarch. Boil the mixture, then simmer covered for 2 minutes. Add the livers and mix. 5. Serve hot, garnish with almonds. O5Stir-Fried Chicken Livers & Almonds - Extended recipe Chinese Chicken Larry Nathan, 1992 Pat Padilla Strawberry PieB DessertC Cup(s) Cup(s) Cup(s) Whole 1 1/2 Pinch(s) Pkg(s). Qt(s). sugar hot water cornstarch 9-inch pastry shell of salt 3 oz. size strawberry Jello strawberries Combine ingredients in a microwave safe container and microwave on (HIGH) 3 to 4 minutes. Arrange 1-1/2 quarts fresh strawberries in a 9-inch baked pastry shell. Pour glaze over strawberries and cool in refriB0gerator until firm. Garnish with whipped cream. O!Strawberry Pie - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Stuffed VegetablesB Servings Lb(s). Cup(s) Whole Cup(s) Cup(s)H Tbsp(s). tsp(s). Tbsp(s). Lb(s). Lb(s). Lb(s). Whole Cup(s) Tbsp(s). Stuffing: ground beef chopped onion chopped parsley riceK sugar freshly ground black pepper zucchini eggplant cooking tomatoes medium onions water lemon juice (1/2 cup) 1. Mix ingredients for stuffing together. Set aside in a large mixing bowl. 2. Using a sharp knife, hollow out cylinders in the zucchini and eggplant. Hollow out the tomatoes and add to stuffing mixture . Bang onions gently on the kitchen counter, peel and cut incision to center of onions. Separate layers of onions. Chop inside layers and add to the stuffing mixture. 3. Stuff vegetables, starting with the C onions on the bottom of the pot, then the zucchini, then the eggplant, with the tomatoes on the top. Cover the vegetables with a stoneware plate to keep them in place. Boil water separately and stir in lemon ju Dwice, sugar, salt and pepper. Pour over the vegetables, bring to a boil, cover and cook for 30 minutes on a medium heat. O$Stuffed Vegetables - Extended recipe Kurdish Pat Padilla Sue's Liver Pat B AppetizerC ServingsF Lb(s). Tbsp(s). tsp(s). Dash(s) Stick(s) tsp(s).H tsp(s). tsp(s). tsp(s). tsp(s). Tbsp(s). Tbsp(s). Tbsp(s).J chicken livers Flour butter (unsalted) for frying cayenne sweet butter, softened sweet basilK ground cloves lemon juice dry mustard anchovy paste grated onion cognac Benedictine Coat liver with flour and fry in butter. Add the other ingredients and blend into a paste. Serve with rye toasts or crackers.~ O"Sue's Liver Pat - Extended recipe Continental Liver RA-Sue Gunzburger, Broward County, Florida, 1992 Pat Padilla SukiyakiB ServingsF Lb(s). Cup(s) Can(s) Oz(s). Whole Whole Whole Oz(s). Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). WholeJ tender beef, thin sliced Shirataki 6 oz. size bamboo shoots ounces mushrooms, thin sliced leeks spring onions pad tofu, cut in cubes beef fat (Suet)K" Warishita (Broth): Dashi (fish broth) Soy sauce Mirin (rice wine) sugar raw eggs (optional)L Melt beef fat in a heavy pan. Cook half of the beef for the first serving. Add the vegetables and cook lightly. Add the warishita and bring to a boil.~ Sukiyaki - Extended recipe Japanese Each portion should be eaten as it is cooked and can be dipped in a beaten raw egg if liked. The sukiyaki is generally cooked at the table by each guest like a fondue. Serve with a "dry" beer like Kirin or SappBqoro. Most ingredients can be bought in the Chinese section of your grocery store. Larry Nathan, November 25, 1985 Pat Padilla Sunshine Cake - NanaB DessertC CakeF Whole Cup(s) Cup(s) tsp(s).H tsp(s). Cup(s)J eggs, divided sugar water vanillaK cream of tarter Swansdown cake flour 1. Beat egg whites stiff not dry. Boil the sugar in water until spins. Drip sugar water into egg whites slowly. Beat until cool in mixer. 2. Beat egg yolks until yellow. Fold yolks and whites together and add vanilla. Gradually fold in the flour. Bake in sunshine pat in preheated oven at 325 F. For 50 to 55 minutes. O&Sunshine Cake - Nana - Extended recipe Jewish Jean (Hendrix) Phillippi Pat Padilla Swedish CookiesB DessertC DozenF 1 1/2 Stick(s) Cup(s) Cup(s) Cup(s) WholeH Cup(s) Cup(s) tsp(s). tsp(s). tsp(s).J butter shortening brown sugar white sugar eggsK flour chopped nut meats Mapleine (key ingredient) baking soda hot water 1. Dissolve the baking soda in hot water. Add ingredients and mix well. Roll into six cylinders. Wrap the cylinders in wax paper. Store in refrigerator over night. 2. Slice into thin cookies and place oB/n a baking sheet. Bake at 375 F for 8 minutes. O!Swedish Cookies - Extended recipe American Cookie RAVHint: Make several rolls and freeze for future use. Ruthie Nathan, November 25, 1985 Pat Padilla A'Sweet and Sour Chicken Wings la Doris Hors D'oeuvreC DozenF pc(s). Cup(s) Cup(s) Tbsp(s).H Tbsp(s). Tbsp(s). tsp(s). tsp(s). chicken wings - split sugar water soy sauceK vegetable oil unsweetened pineapple juice garlic powder ground gingerL Mix together ingredients. Marinate wings in the refrigerator for at least three hours, preferably covered overnight. Bake in a shallow baking dish 50-60 minutes or until tender in a 350 F oven.~ O9Sweet and Sour Chicken Wings la Doris - Extended recipe Continental Chicken Another variation is Hoisin chicken wings. Marinate chicken wings in hoisin sauce. Then bake in oven covered with layer of fresh hoisin sauce. Doris Greenbaum, Chez Doris, Ft. Lauderdale, Florida Pat Padilla Sweet & Sour Whole FishB ServingsF pc(s). Whole Tbsp(s). Tbsp(s). Tbsp(s). Slice(s) Whole 2 1/4 Whole Tbsp(s). Whole Cup(s) Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). Cup(s) Tbsp(s). J Split & Boned Sea Bass (2-4 Lbs) beaten eggs Salt to taste, Corn starch sesame oil Marinade: dry white wine A soy sauce Sauce: thin fresh ginger dried black Chinese mushrooms cloves of flattened garlic cubed red pepper chopped scallions water sugar red wine vinegar dark soy sauce light soy sauce vegetable oil cubed onion 1. Rinse the fish and pat dry. Salt lightly. Score the fish where it has been boned 1 inch deep at 1 inch intervals, do not puncture the skin. Marinade in refrigerator for two hours. 2. Drain and dry th e fish. Blend together the eggs and salt. Pour over the fish and rub it into the opened-up scored surface, then turn and coat the outside. Shake corn starch over both sides of fish until liberally coated. Let C the fish stand for 15 minutes or longer. Rehydrate and cut mushrooms. Add the onion, ginger, garlic, and peppers. Trim the scallions and cut them into 2-inch lengths. Shred the ends of the scallions and soak in cold water until the ends curl. Combine 2 cups water, sugar, vinegar, soy and 1 teaspoon salt. Set aside. In a small bowl blend 3 tablespoons corn starch with the remaining water and set aside. 3. Deep fryE fish skin side down 15-20 minutes. Drain the fish and place on a platter. Heat 1/4 cup oil. Add the mushrooms, onion, ginger, garlic and peppers. Stir about 1 minute, then add the sugar and vinegar and bring t o a boil. Stir in the corn starch mixture. Cook and stir till smooth, about 1 minute. Pour the sauce over the fish and serve garnished with the prepared fresh scallions. Pour 1 tablespoon sesame oil over fish oG n platter before serving. O)Sweet & Sour Whole Fish - Extended recipe Chinese Larry Nathan, 1992 Pat Padilla Szechwan ShrimpB ServingsF Lb(s). Tbsp(s). Tbsp(s). Tbsp(s). Cup(s) Tbsp(s). Tbsp(s). tsp(s).H Pinch(s) Cup(s) Oz(s). Tbsp(s). Cup(s) Whole Tbsp(s).J cleaned & deveined shrimp finely minced fresh ginger chopped garlic shredded red long hot pepper fermented rice dark soy sauce light soy sauce sugarK salt to taste vegetable oil ground pork Szechwan paste water bunch chopped scallions hot oil to taste 1. Clean and devein shrimp. Pat the shrimps dry. In a small bowl combine the ginger, 1 tablespoon garlic and hot peppers and set aside. In another bowl combine the fermented rice, soy sauces, sugar and saltB 2. Heat the oil in a wok and add the shrimps. Cook, stirring until they turn pink, about 1-2 minutes. Drain the shrimp. Add the pork to 5 tablespoons oil. Cook, stirring, until the strands of pork are sep arated and the pork loses its pink color. Add the Szechwan paste with 1 tablespoon garlic and cook, stirring about 1 minute. Add the ginger and garlic mixture and cook, stirring about 45 seconds. 3. Add theD fermented rice mixture and cook about 15 seconds. Add the water and 1/2 of the scallions. Bring to a boil, stirring and cook about 3 minutes, or until the sauce is slightly thickened. Add the shrimp and remain EGing scallions. Cook about 1 minute more, stir in the hot oil and serve. O!Szechwan Shrimp - Extended recipe Chinese Seafood Pat Padilla Tamales IIB Dozen Lb(s). Tbsp(s). Cup(s) Cup(s) Lb(s). Pint(s) Tbsp(s). Tbsp(s). Tbsp(s). Clove(s) MASA: pure lard Quaker masa harina meat broth FILLING: A lean pork chili caribe powdered chili oregano garlic MASA: mix the above ingredients, adding broth slowly. Dough should be moist but not runny. FILLING: Boil meat, then chop. Add chilie, garlic, oregano, and one cup broth. Boil again for 20 min. PUTTING TOG ETHER: prepare corn husks by soaking in water. Set out to dry , using wide husks- spread 2 Tbs. of corn mixture out on husk, one-eighth inch thick. Place one Tbs. meat mixture in the center. Fold over and tie C ends with strings made from husks. Steam for 45 minutes in pot or 30 minutes in pressure cooker at 10 lbs. Serve plain or with chili sauce. Tamales II - Extended recipe Mexican Joan Padilla Pat Padilla TeiglachB DessertC PiecesF Whole tsp(s). tsp(s). Cup(s) Cup(s)H tsp(s). Cup(s) tsp(s). Tbsp(s). Tbsp(s).J sugar Syrup: powdered ginger honey sugarK baking powder flour (approximately ginger raisins of chopped nuts In a large bowl, beat the eggs, add sugar, oil, ginger and flour and mix together to form a soft dough. Divide the dough into two parts. Roll each part into a long narrow strip 1/8-inch thick and five inche s wide. Spread with raisins and nuts and press this filling into the dough with a rolling pin. Now roll up the strip like a jelly roll, pinching the open edge firmly to the roll. Cut this long roll into three eC ighths inch pieces. Then roll the dough with the hands into a long rope one inch thick and cut into three eighths inch pieces. Bring the honey and sugar to a boil in a deep kettle and turn the flame low bu t keep the honey boiling slowly. Carefully drop the pieces of dough, one at a time into the boiling honey. When all are in, cover and cook on a low flame. Do not uncover for half an hour and then raise the coveE r only high enough to peep in. When the top layer has become brown, turn the mixture very carefully with a wooden spoon bringing the bottom ones up to the top and the top ones down into the syrup. Handle very l ightly and carefully. Cook until they are all golden brown and sound hollow when stirred with the spoon. Test by breaking one open - it should be crisp and dry inside - not soft. Sprinkle two teaspoons of gingeG r into the mixture and stir carefully. Add half a cup of boiling water and stir. Allow them to cool a little, but while still warm, pour into jars. Do not cover until cold. They will keep indefinitely, if not sH Teiglach - Extended recipe Jewish Cookie Traditional for Rosh Hashanah Pat Padilla A Ten Minute Peanut Brittle DessertC Cup(s) Cup(s) tsp(s). 1 1/2 Cup(s) Tbsp(s). tsp(s). tsp(s). sugar light corn syrup roasted, salted peanuts butter vanilla In a 2-quart casserole, mix the sugar, syrup and salt. Microwave at HIGH for 5 minutes. Stir in peanuts. Microwave at HIGH for 2 to 6 minutes, or until syrup and peanuts are lightly browned, stirring after e very 2 minutes of cooking time. Stir in the butter, vanilla and soda until light and foamy. Spring to 1/4-inch thickness on a large, well buttered cookie sheet. Total cooking time: 7 to 11 minutes. YieC ld: 1 pound peanut brittle. O2Ten Minute Peanut Brittle - Extended recipe American Candy Pat (Phillippi-Rhodes) Padilla Pat Padilla TorejasB BrunchC Servings Whole Tbsp(s). Cup(s) Clove(s) Pint(s) Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). self rising flour saltK RED CHILI tomato juice garlic-crushed water tomato paste red chili powder (moledo) lardL Mix 2 eggs with the self rising flour and make a batter. Add a little salt. Use Tablespoon and spoon into hot grease till brown or done. Then put then into gravy and serve.~ Torejas - Extended recipe Mexican Eggs & Cheeses Joan Padilla Pat Padilla Tortillas IB Breads & RollsC Dozen 1 1/2 Cup(s) Tbsp(s). Tbsp(s). Cup(s) Cup(s) flour baking powder water Mix together until firm, roll into a ball and wrap in Saran wrap. Let stand at least 1 hour. Knead,then roll into little balls. Each ball makes 1 tortilla. Get grill hot with no grease. Roll tortilla out on fB loured board. First up and down from the middle and then side to side from the middle until it is in a thin circle. Put rolled tortilla on hot grill, turn when large bubbles form. Turn again take hot bread and put it into a kitchen towel to keep warm and moist. Leftovers are kept in the towel and put in zip-lock bag in fridge. Reheat on hot grill turning once. Tortillas I - Extended recipe Mexican Bread Granny Irene Padilla Pat Padilla Tortillas llB Breads & RollsC Dozen 2 1/2 Cup(s) tsp(s). tsp(s). 1 1/4 Tbsp(s). Cup(s) flour baking powder shortening cup waterL Mix all ingredients. Roll out and put in 12 small balls. Roll each out and put on dry hot grill. Turn them over when they bubble up.~ Tortillas ll - Extended recipe Mexican Bread Joan Padilla Pat Padilla TostadasB Servings Pkg(s). Can(s) (corn tortillas) refried beans hamburger meat cooked shredded lettuce tomato (chopped) cheese (grated) Fry corn tortillas flat until crisp. remove and drain. Serve with layers of meat, refried beans, shredded lettuce and tomato, and cheese,etc, and top with avocado sauce. Tostadas - Extended recipe Mexican Bread Pete Padilla Pat Padilla Tuna Casserole Serving(s) Can(s) Cup(s) Whole tsp(s). tsp(s). Cup(s) 1 1/2 tsp(s). tsp(s). tsp(s). Pinch(s) Cup(s) tuna-drained bread cubes_fresh lea & Perrins sauce paprika grated cheese grated onion mustard pepper Mix tuna and the bread cubes. Add eggs and stir well. Stir in lea & Perrins sauce, salt, onion, mustard and dash of pepper. Stir in milk and pour cheese over mixture. Sprinkle with paprika. Bake 45 minutes at B O!Tuna Casserole - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Tuna Salad Salad Serving(s) Can(s) Tbsp(s). Whole Tbsp(s). Whole Whole Whole tuna (drained) India Relish onion -chopped salad dressing eggs-boiled & chopped stalks celery-chopped apples-chopped (opt) A.Mix together and chill. Serve on lettuce leaf. Tuna Salad - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla Tuna Tetrazzini Serving(s) Cup(s) Can(s) Can(s) Cup(s) Can(s) Can(s) Cup(s) Tbsp(s). tsp(s). Oz(s). tsp(s). chopped onion cream of mushroom soup A'evaporated milk or light cream(2/3 cup) grated Parmesan cheese 16 oz. drained tuna A!13 oz. (2/3 cup) sliced mushrooms chopped ripe olives minced parsley lemon juice noodles(cooked and drained) paprika Cook onion in small amount of hot fat till tender but not brown. Add soup, milk and cheese. Drain mushrooms and add to mixture and add remaining ingredients. Pour into greased 2 qt. casserole. Sprinkle with B additional Parmesan cheese and paprika. Bake in moderate oven (375 ) 20 to 30 minutes. Top with ripe olives. Makes 6 servings. .333333333333333333 O"Tuna Tetrazzini - Extended recipe Italian Jean (Hendrix) Phillippi Pat Padilla Turkey- MicrowaveB Servings Lb(s). Pkg(s). Tbsp(s). Tbsp(s). turkey stuffing mix Kitchen Bouquet butter, melted Prepare stuffing according to package directions and stuff turkey. Combine kitchen bouquet and margarine. Rub this mixture over entire turkey. Place turkey breast side down in microwave-safe dish. MICROWAVE at 100%(HIGH) for 60 minutes. Turn turkey over and shield wings, legs, and breast bone with aluminum foil to prevent over-cooking. Microwave at 70% (MEDIUM_HIGH) for 45 minutes. Check internal temperature,Ck 180'. Microwave time: 1-3/4 to 2 hours. Variation: Chicken Microwave time: 24 minutes at 100%(HIGH) O#Turkey- Microwave - Extended recipe American Chicken Pat (Phillippi-Rhodes) Padilla Pat Padilla TurtlesB DessertC Dozen Dozen Dozen Dozen Cup(s) Tbsp(s). $large pecans, cut in half lengthwise #large pecans, cut in half crosswise caramel candies chocolate chips vegetable shortening Arrange pecans on a sheet of waxed paper with 4 long halves for legs and 1 short half for head of each turtle. Make 6 turtles at a time. On a well-buttered pie plate, arrange 6 caramels evenly around edge. B Microwave at High for 15 or 30 seconds, or until caramels are soft but not melted on the bottom Cover with waxed paper to keep warm. Press caramel down firmly over nuts, quickly form into a turtle shape. If caramels become hard, microwave for 5 to 10 seconds. Set turtles aside. In a small bowl, mix chocolate chips and shortening. Cover with plastic wrap. Microwave at 50% (medium) for 2-1/2 to 5-1/2 minutes, D or until chips are soft, stirring well after each minute of cooking time. Frost turtles with chocolate mixture. Arrange on waxed paper; let set until cool. Total cooking time: 3 to 6-1/2 minutes. Yield:E 2 dozen turtles. Turtles - Extended recipe American Q Chocolate Pat (Phillippi-Rhodes) Padilla Pat Padilla Twice-Baked PotatoesB VegetableC Servings Whole Slice(s) Cup(s) Tbsp(s). tsp(s). tsp(s). tsp(s). Cup(s) tsp(s). Tbsp(s). medium baking potatoes bacon butter dry mustard pepper cheddar or American cheese chives sour cream Prick each potato with fork and wrap in a paper towel. MICROWAVE at 100%(HIGH) for 10 to 16 minutes, or until potatoes are just soft to the touch, turning over after half the cooking time. Set aside. Place b acon on microwavable roasting rack. Microwave at 100%(HIGH) for 3-1/2 to 7 minutes, or until just done. Set aside. Slice top from each potato. Scoop out centers and place in medium bowl. Set shells aside.C Add milk, butter and seasonings to potato; mash until fluffy. Stir in cheese. Crumble bacon; add 2/3 to potato mixture. Spoon mixture into the potato shells; sprinkle tops with the remaining bacon and the chives. Place stuffed potatoes on serving plate. MICROWAVE at 100%(HIGH) for 3 to 5 minutes, or until potatoes are hot, rotating dish after half the cooking time. Total cooking time: 16-1/2 to 28 minutesE Yield: 4 servings. .666666666666666667 O'Twice-Baked Potatoes - Extended recipe American Q Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Varda's Cheese StrudelB DessertC 1 2/3 2 1/2 Cup(s) Cup(s) Cup(s) Pkg(s). Tbsp(s). Whole Tbsp(s). Dough: flour unsalted margarine orange juice Cheese: large cream cheese sour cream sugar to taste 1. Mix dough ingredients and refrigerate overnight. Roll out a thin strudel dough. Mix cheese ingredients in blender till smooth. Spread cheese filling. Roll strudel and cut in 8 inch bars. 2. Bake in BLpreheated oven at 350 F for 30 minutes, then 225 F for an additional hour. 1.66666666666666667 1.667 O(Varda's Cheese Strudel - Extended recipe Israeli Cheeses RA&Varda Ben-Mayor, Tel-Aviv, Israel 1987 Pat Padilla Whip Cream Pound Cake Dessert Stick(s) tsp(s). Whole tsp(s). tsp(s). Cup(s) Cup(s) butter vanilla extract rum extract sugar flour Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Alternate with flour and whipped cream (flour first and last). Add extract. Put in COLD oven and bake B at 350 for 1 hour. O*Whip Cream Pound Cake - Extended recipe American Jean (Hendrix) Phillippi Pat Padilla White Chocolate SaltiesB DessertC Lb(s). Cup(s) Cup(s) white chocolate stick pretzels salted Spanish peanuts Melt chocolate on medium for 5 to 6 minutes, stirring twice. Blend well; add peanuts and pretzels. Stir, coating well. Spread in a lightly greased jelly roll pan. Refrigerate at least 20 minutes. Lift with a pancake turner and break into pieces.~ O-White Chocolate Salties - Extended recipe American Cookie Pat (Phillippi-Rhodes) Padilla Pat Padilla White Icing Dessert Cup(s) tsp(s). tsp(s). Cup(s) Lb(s). crisco vanilla water box powdered sugar ACBlend all ingredients together until smooth. Enough to ice 1 cake. White Icing - Extended recipe American Candy Pat (Phillippi-Rhodes) Padilla Pat Padilla White Sauce I Dressings & SaucesC Tbsp(s). Tbsp(s). Cup(s) tsp(s). Cup(s) butter flour Shredded Cheese (opt) cheddar or Swiss 1. To melt butter-1-qt. glass bowl, Microwave at 100% (HIGH) for 30 seconds. 2. Stir in flour and salt to make smooth paste. Blend in milk gradually. 3. Microwave at 100% (HIGH) for 1 minute. Stir, then repeaB t until thick and creamy. MEDIUM: Makes 1 cup of creamy white sauce . For variations: THIN: Use 2 Tablespoons of butter, flour for each cup of milk. THICK: Use 4 Tablespoons of butter, flour for each c Ccup of milk. CHEESE SAUCE: Add 1/2 cup shredded cheddar or Swiss cheese to the basic white sauce. O White Sauce I - Extended recipe American Milk & Flour Jean (Hendrix) Phillippi Pat Padilla ZabaglioneB DessertC ServingsF Whole Cup(s) Tbsp(s).H Whole Cup(s) Cup(s)J egg yolks confectioners' sugar dry Marsala, Madeira or GrappaK whipped egg whites heavy cream /fresh strawberries, raspberries or blackberries 1. Bring three cups of water to a boil in a three-quart double boiler. 2. Beat the yolks with the sugar in the top of the double boiler, over-not in-boiling water, until the mixture is thickened and lig ht lemon in color. Don not permit the water to touch the bottom of the double boiler top. 3. Reduce the heat and let the water come to a simmer. Place the bowl snugly over the simmering water and whisk untiC l the mixture becomes foamy and thickens, about 10 minutes. When foamy, add gradually the Marsala and white wine into the mixture, whisking constantly until the mixture doubles in bulk and coats the back of a s poon. For a fluffier result, whip 8 egg whites until stiff and fold into the custard. 4. Whisk the zabaglione over an ice-water bath until completely cool. Cover and refrigerate until chilled. 5. When rEveady to serve, whip the cream and fold it into the zabaglione. Spoon the zabaglione over the fresh berries and serve. Zabaglione - Extended recipe Italian Fruit Grappa, the traditional Italian drink, is made from pomace (skins, leaves, seeds, stems, etc.) after the last pressing & distilled as you would brandy. It is a white spirit that literally translates as "staple.B?" The vernacular; to close the evening or nail you to the wall. Pat Padilla Zippy ZucchiniB VegetableC Servings 1 1/2 Cup(s) Whole Whole Cup(s) Jar(s) tsp(s). tsp(s). zucchini, or summer squash cut into chunks (2 Medium) Medium onion, thinly sliced eggs- beaten shredded cheddar cheese (2-oz) pimento, drained pepper Place squash and onion in 10 X 6 X 2 -inch dish. Cover with plastic wrap, turning one edge back slightly to vent. MICROWAVE at 100% (high) 7 minutes; drain. In large bowl, mix together eggs, cheese, pimeB nto, salt, pepper. Add squash and onions, stirring well. Grease dish in which vegetables were cooked. Pour mixture into dish and cover with paper towel. MICROWAVE at 100% (high) 8-10 minutes, stirring anC<d removing paper towel after 4 minutes, until enter is set. O Zippy Zucchini - Extended recipe American Q Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Ten-Grain Orange Bread Breads & Rolls LoavesF Cup(s) Cup(s) Tbsp(s). tsp(s). Cup(s) Whole Tbsp(s). Cup(s) Cup(s)J water 10-grain cereal !yeast - dissolved in 1/2 c water butter eggs - beaten grated orange rind brown sugar or honey flour~ O(Ten-Grain Orange Bread - Extended recipe American Bread King Arthur Pat Padilla Aioli Basil Dressings & Sauces Cup(s).F 6 to 8 Whole tsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) Clove(s) egg yolk dijon-style mustard lemon juice white pepper cayenne pepper olive oil loosely packed basil leaves garlic minced Blend the egg yolks for 15 seconds in a good processor fitted with a steal blade, scrape the sides and add the mustard, lemon juice, and seasoning; then process for another 10 seconds. Slowly drizzle in the oiB l while the motor is running. When half the oil is left, stop the processor and scrape down the sides; then continue processing and drizzling. Add the basil and garlic and process for another 15 seconds or un til the ingredients are fully incorporated. Scrape the aioli into a bowl and wrap tightly and chill - should keep up to 5 days Aioli Basil - Extended recipe French Condiment Cookbook Pat Padilla Almond Soup 6 - 8 Serving(s). 2 - 3G Qt(s). Cup(s) Cup(s) Tbsp(s). minced Whole Cup(s) Tbsp(s). Tbsp(s). Pkg(s). Qt(s). chicken stock diced celery diced onion vegetable oil cloves garlic bouillon cubes cooked diced chicken salt and pepper to taste flour butter 3 1/2 Oz size sliced almonds In large heavy pot, bring chicken stock to a simmer, in a separate pan, saut the celery, onion and garlic in vegetable oil for about 10 minutes, add to stock, add bouillon cubes and stir, add diced chicken, sB alt and pepper, simmer for 30 minutes, add milk, simmer for 30 minutes (do not boil), while soup is simmering, toast almonds in 350 oven for about five minutes, in a small saucepan, melt the butter, add flour and cook for about 5 minutes, after soup has cooked for 30 minutes more, add the flour-butter mixture to thicken soup, just before serving, add toasted almonds. Almond Soup - Extended recipe American QA Vegetable San Diego Union Pat Padilla Apple Glazed Cornish Serving(s). Cup(s) Whole Cup(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). Whole A Tbsp(s).w Whole Whole Stick(s) frozen apple juice concentrate Cornish hens honey cider vinegar dijon mustard vegetable oil soy sauce chopped fresh tarragon paprika pepper A#tart green apples, quartered, cored raisins A"green onions, each cut into thirds celery stalks, cut into thirds A$small cinnamon stick, broken in half Marinade: combine thawed juice concentrate and honey in heavy medium saucepan. Stir over low heat until honey dissolves, about 3 minutes, mix cider vinegar, dijon mustard, vegetable oil, soy sauce, chopped frB esh tarragon, paprika and pepper. Hens: stuff 1 apple piece, 1 Tbsp raisins, 3 green onion pieces, 3 celery pieces and cinnamon sticks into the cavity of each hen. Tie legs of each hen together to hold shape. Place hens in large baking dish. Pour marinade over. Refrigerate at least 2 hours or overnight. Preheat oven to 350 . Grease large roasting pan. Remove hens from marinade. Reserve. Season hens with saD lt and pepper. Place hens breast side down. Pour 2 tbsp. marinade into pan. Place 1 apple quarter in pan. Roast hens 30 minutes, basting occasionally with pan juices and adding more reserved marinade to pan s if dry. Turn hens breast side up and continue roasting about 30 minutes more. Transfer hens to plates, discard stuffing ingredients. Tent hens with foil. Combine 1 apple quarter from pan and pan juices in F heavy large skillet. Add remaining marinade and boil until liquid is reduced to 2 cups, stirring occasionally, about 15 minutes. Puree mixture in blender until smooth. Return puree to skillet, season sauce t o taste with salt and pepper. Bring to a simmer, stirring frequently, spoon sauce over hens. Garnish with fresh tarragon sprigs and serve. O0Apple Glazed Cornish Hens - Extended recipe American Chicken Bon App Pat Padilla A!Asian Slaw-Ginger-Grilled Chicken Salad 2 to 3 Serving(s). 2 1/4 Whole Lb(s). Whole Whole Tbsp(s). Tbsp(s). tsp(s). Tbsp(s). Head(s) Tbsp(s). tsp(s). Whole pc(s). large oranges A(jicama, peeled & cut in 1/8 in. julienne lg. green onions, thinly sliced A*lg. sweet red pepper, cut 1/8 in. julienne lime juice peanut oil sesame oil seasoned rice vinegar napa cabbage, thinly sliced roughly chopped cilantro leaves watercress leaves (optional) crushed hot pepper grilled chicken breasts Remove zest from oranges with zester or grater and place in large bowl, using sharp knife, cut away peel and pith from oranges. Cut between membranes to remove orange segments, working over bowl to catch juiceB s, squeeze membranes to release juices, set segments aside, add jicama, red pepper, onions, sesame oil, rice vinegar, lime juice, peanut oil, salt, crushed hot pepper, add grilled chicken and toss gently. To se rve, toss salad with sliced cabbage and cilantro, adjust seasonings to taste. Grilled chicken : 3 large chicken breasts, skinned, flattened, 2 tbsp. mayonnaise, 1 tsp. brown sugar, 1 tsp. sesame oil, 1/2 tsp. sD,oy sauce, mix together, coat chicken, grill. O3Asian Slaw-Ginger-Grilled Chicken - Extended recipe Mid-Eastern Salad La Times Pat Padilla A%Baked Mashed Potatoes/Parmesan Cheese Potato Serving(s). 1 1/2 Lb(s). Cup(s) Cup(s) Tbsp(s). tsp(s). Tbsp(s).J potatoes salt to taste coarsely chopped onions butter freshly ground white pepper freshly grated nutmeg grated Parmesan cheese Peel the potatoes and rinse well. Cut the potatoes in half lengthwise. Cut each half into 4 pieces. There should be about 4 cups. Put the potatoes in a saucepan with water to cover, add salt, onions, bringB to a boil. simmer 12 to 15 minutes until tender, drain. Put the potatoes through a food mill or potato ricer and place in a saucepan. Preheat the boiler. Heat the milk in saucepan. Add the butter to the pot atoes and stir with a fork. O7Baked Mashed Potatoes/Parmesan Cheese - Extended recipe American QA Vegetable La Times Pat Padilla Baked Salmon Fillets Salmon Serving(s). Tbsp(s). Cup(s) Tbsp(s). Cup(s) Tbsp(s). Tbsp(s). tsp(s). tsp(s). Cup(s) Whole pc(s). Lb(s). Tbsp(s). olive oil, divided chopped onion finely chopped garlic dry red wine capers chopped fresh rosemary fresh oregano hot red pepper flakes canned crushed tomatoes salt and pepper to taste tbsp chopped fresh cilantro pitted olives boneless salmon fillets goat cheese - crumbled A$anise flavored liquor such as ricard .333333333333333333 O.Baked Salmon Fillets Salmon - Extended recipe American San Diego Union Pat Padilla Basic Dressings & Sauces 1 1/2D Cup(s).F 1 1/2 1/2 to 1 Clove(s) Cup(s) Cup(s) tsp(s). tsp(s). Cup(s) Oz(s).J garlic or more fresh basil leaves pine nuts or walnuts pepper olive oil divided for use A!freshly grated Parmesan cheese or 2 Parmesan and 1 romano In food processor, combine garlic, basil, nuts, salt, pepper and 1/2 of the oil, puree, slowing add remaining oil, transfer to a bowl, use immediately or cover with plastic, wrap. Pesto will turn brown when exB posed to the air. Basic sto - Extended recipe Italian Cheeses La Times Pat Padilla Basil-Garlic Butter Dressings & Sauces Cup(s). Stick(s) Clove(s) Cup(s) tsp(s). tsp(s).J unsalted butter - room temp garlic - minced fresh basil leaves (1/2 bunch) dijon mustard grated lemon peel Melt 1 tablespoon butter in heavy small skillet over medium high heat. Add garlic and saut until just beginning to turn golden about 30 seconds. Puree remaining 7 tbsp., garlic mixture, basil, dijon mustard and lemon peel in processor until basil is finely chopped. Season to taste with salt and pepper, transfer to small bowl, chill. Great with vegetables, chicken or seafood or as a spread on hot French bread. O%Basil-Garlic Butter - Extended recipe Italian QA Vegetable Bon App Pat Padilla A Beef Serving(s). Lb(s). Clove(s) Whole Pkg(s). Pkg(s). tsp(s). Tbsp(s). Whole Stalk(s) WholeJ stewing beef garlic, minced large onion minced 10 Oz beef broth (condensed) 10 Oz chicken broth paprika Worcestershire sauce carrots, chopped celery diced new potatoes, quartered Cut beef into 1 1/2 inch cubes. Dredge with flour seasoned with salt and pepper. Heat oil in Dutch oven. Brown beef in hot oil, a batch at a time, removing browned beef. Saut garlic and onion in drippingsB until tender. Return meat to Dutch oven, add broth, and 2 cups water, bring to a boil. Add paprika and Worcestershire. Cover and simmer 2 to 3 hours or until meat is almost tender. Add more water if necess ary. Season to taste with salt and pepper. Add carrots, celery potatoes, small onions and simmer uncovered until vegetables are tender and stew is thickened. Stir occasionally. Stew - Extended recipe American Pat Padilla Batter Bread Breads & Rolls 4 1/2 Cup(s) Tbsp(s). Can(s)J self rising flour flour A5Mix together and bake at 400 degrees for 45 minutes. O#Beer Batter Bread - Extended recipe American Bread Prodigy Pat Padilla Braised Carrots A Vegetable Serving(s). 1 1/2G Cup(s) Whole Cup(s) tsp(s). Whole Cup(s) tsp(s). Cup(s)J butter large onion - thinly sliced carrots - thinly sliced fresh thyme bay leaf chicken stock nutmeg heavy cream salt and fresh pepper to taste In a heavy saut , melt butter, add onion, carrots, thyme and bay leaf. Cook over very low heat, until vegetables are soft. Add stock and continue cooking until stock is reduced to 3 or 4 tablespoons, add creamBp, nutmeg and salt and pepper to taste, let simmer, uncovered until desired thickness. Sprinkle with fresh dill. O+Braised Carrots Dill - Extended recipe American QA Vegetable San Diego Union Pat Padilla A!Broiled Tomatoes Cheese A Vegetable Serving(s). Whole Oz(s). Tbsp(s). Tbsp(s).J&medium or large firm but ripe tomatoes feta cheese chopped fresh oregano or basil olive oil freshly ground pepper Preheat broiler - sliced tomatoes a little less than 1/2 " thick. Lay on a baking dish in one layer. Crumble cheese over tomatoes and sprinkle with herbs. Drizzle with oil and broil a few inches from the heat source - about 7 minutes or until cheese melts and starts to brown, top with a few twists of pepper and serve, salt to taste as the feta is a salty cheese. O3Broiled Tomatoes Cheese - Extended recipe American QA Vegetable San Diego Union Pat Padilla Buttermilk Mashed Potatoes Potato Serving(s). 1 1/4 1 1/2 Lb(s). tsp(s). Cup(s) tsp(s). tsp(s).J thin-skinned yellow potatoes warm buttermilk baking soda butter freshly ground pepper Place potatoes and 1 tsp. salt in medium saucepan and add enough cool water to cover. Bring to boil over high heat, reduce heat to moderate and simmer until potatoes are tender when pierced with a fork, about B 45 minutes, drain, reserving few tbsp. cooking liquid. Place potatoes in large bowl and mash with potato masher or fork until fairly smooth (with some lumps remaining). Combine buttermilk and baking soda and b eat into potatoes with wooden spoon until thoroughly incorporated. If creamier potatoes are desired, add reserved cooking liquid, stir in butter and remaining salt, season to taste with pepper. O,Buttermilk Mashed Potatoes - Extended recipe American QA Vegetable La Times Pat Padilla Buttermilk Whole-Wheat Bread Breads & Rolls 1` 1/4 1 1/2 Pkg(s). Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). tsp(s). tsp(s). yeast warm water buttermilk room temp or A%1 1/4 cup water and 4 Tbsp buttermilk powder bread flour whole wheat flour shortening - room temperature brown sugar or molasses baking powder In large mixing bowl sprinkle yeast in warm water-15 min., pour buttermilk, white flour, 1 cup whole-wheat flour, shortening, brown sugar or molasses, baking powder andsalt into the yeast mixture, blend with 50 strokes of a wooden spoon, stir in remaining whole-wheat flour, 1/2 cup at a time, and when it becomes thick your hands.Knead 8 minutes. O.Buttermilk Whole-Wheat Bread - Extended recipe American Bread Bernard Clayton - Bread Pat Padilla Caesar Salad Salad Serving(s). Tbsp(s). Clove(s) Cup(s) Clove(s) Can(s) Cup(s) Cup(s) tsp(s). tsp(s). Whole Cup(s) Head(s) Cup(s) Garlic Croutons olive oil garlic chopped bread crumbs Dressing garlic A&2 Oz size anchovies,drained and rinsed olive oil "lemon juice * (white pepper optl) dijon-style mustard cup sun-dried tomatoes marinated in olive oil Worcestershire sauce A Parmesan cheese (1/2 to 1/3 Cup) romaine, washed and dried grated Parmesan cheese Croutons, preheat oven to 325 - warm 3 Tbsp oil in skillet with garlic, add the bread cubes and toss to coat with oil, transfer to baking sheet, bake in oven for 12 to 15 minutes - until golden brown. DressinB g: combine 2 cloves garlic, anchovies, in a food processor or blender and pulse until finely minced. Add the remaining 1/2 cup oil, lemon juice, mustard, and Worcestershire and blend thoroughly, season with bla ck pepper. At the last minute, add egg and pulse. Gently tear the lettuce into a salad bowl, top with the croutons, tomatoes and cheese, drizzle the dressing over, toss and serve immediately. *try adding 1/8D& tsp. white pepper to dressing also... Caesar Salad - Extended recipe Mediterranean Salad Sam's Kitchen Pat Padilla California Casserole Serving(s). 1 1/2 Whole Pint(s) Whole Can(s) Cup(s) Can(s) Cup(s) Clove(s) Cup(s)J corn tortillas sour cream large chicken breasts small size diced Ortega chilies shredded jack cheese Sauce stewed tomatoes diced onions garlic , minced beef broth Simmer sauce for 15 minutes. Fry tortillas quickly on each side, soak in sauce, layer tortillas, sour cream, peppers, chicken, cheese. Pour remaining sauce on top of layers. Bake in oven @ 350 for 45 minuteB O&California Casserole - Extended recipe American Chicken Pat Padilla A!Red Lobster Cheese Bread Biscuits Breads & Rolls Serving(s) Cup(s) Cup(s) Oz(s). Oz(s). tsp(s). tsp(s). tsp(s). J bisquick cold water cheddar cheese - shredded butter or margarine garlic powder or salt parsley flakes Italian seasonings Preheat oven to 450 . Mix bisquick, water and cheese. Drop by large spoonsfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasonings. (Amounts will vary by the size batch you make, but a little goes a long way). Serve hot. O3Red Lobster Cheese Bread Biscuits - Extended recipe American Bread Red Lobster Restaurant Pat Padilla Cheese Bread (Khachapuri) Breads & Rolls Serving(s) 1 1/4 Pkg(s). Cup(s) Cup(s) J dry yeast sugar lukewarm milk flour butter - softened A" *cheese filling (another recipe) Sprinkle yeast and 1/2 tsp. sugar over milk in small shallow bowl, cover with plastic wrap and place in warm place until yeast blooms and mixture nearly doubles in volume -5 to 10 minutes. Combine 4 1/2 cups fl our, 1 tbsp. sugar and salt in large mixing bowl, make well in flour mixture, add milk-yeast mixture and softened butter, beat vigorously with large spoon until smooth, form into ball and place on lightly flourC ed surface, knead hard 10 minutes, adding more flour or water as needed to create medium stiff dough. When dough is smooth and elastic, place in large lightly buttered bowl. Cover with plastic, wrap in kitche n towel and let rise in warm draft-free- such as oven. Until doubled in bulk and dough springs back slowly when gently poked with finger, about 45 minutes to an hour, punch dough down and let rise until doubledE again, 30 to 40 minutes. Punch dough down and roll out on lightly floured surface into a circle about 22 inches in diameter. Roll dough up on rolling pin and unroll carefully over buttered 9" cake or springf orm pan so that it is centered with edges overlapping more or less evenly on all sides, form 1" seam to make whole circle and moisten thoroughly to seal, carefully press center of dough down to bottom of pan, pG lace cheese filling on dough and bring up edges of dough over filling, forming thick, fabric-like folds, moisten edges at top and seal. Let stand for 10 to 15 minutes, bake at 375 in center of oven on foil in case filling leaks, until golden brown - 50 minutes to an hour, cool 2 hours before serving. * See recipe for Cheese filling for this bread. O+Cheese Bread (Khachapuri) - Extended recipe Russian Bread La Times Pat Padilla Cheese Filling Bread Dressings & Sauces Lb(s). Lb(s). Tbsp(s). WholeJ munster cheese butter, softened egg - beaten In a large mixing bowl, combine cheese, butter and egg, knead vigorously until texture is uniform. Shape into thick round cake 7 1/2 to 8" in diameter. *This is the center for the Cheese Bread (Khachapuri) O+Cheese Filling Bread - Extended recipe Russian Cheeses La Times Pat Padilla Cheese Stuffed Chicken Serving(s) Bunch(s) Whole Whole Tbsp(s). Pkg(s). Oz(s). Cup(s) tsp(s). Whole Whole tsp(s). watercress medium sized onion small carrot olive oil 8 Oz size ricotta Swiss cheese - shredded Parmesan cheese coarsely ground pepper medium chicken breasts halves medium chicken legs Reserve 1 bunch watercress for garnish later. discard tough stems from second bunch of watercress, then coarsely chop, mince onion, shred carrot. In a 10" skillet over medium heat, in hot olive oil, cook onion B and carrot until evenly coated with oil. Cover, cook 5 minutes, or until vegetables are just tender, stirring occasionally, add chopped watercress, cook uncovered until watercress just wilts, about 2 to 3 minu tes, stirring frequently, remove from skillet, cool vegetable mixture slightly. Preheat oven to 400 , stir ricotta, Swiss cheese, Parmesan and black pepper into vegetable mixture, carefully push fingers betweeD n skin and meat of chicken to form pockets, place some stuffing in each pocket, place chicken skin side up, in large roasting pan, sprinkle with salt, bake 45 minutes or until is fork tender - basting frequent ly with pan juices. To serve, place chicken on warm large platter; pour pan juices over chicken, garnish with reserved watercress. O(Cheese Stuffed Chicken - Extended recipe American Chicken Good Housekeeping Pat Padilla Cheesy Garlic Bread Breads & Rolls Serving(s) Loaf(s) Lb(s). Oz(s). Tbsp(s). Tbsp(s). Tbsp(s). sourdough bread romano or locatelli cheese heavy mayonnaise lemon juice garlic pureed parsley Butter mixture - whip butter to a medium whip, add chopped garlic and parsley, cut 1/2 loaf lengthwise, grate cheese to a medium grate, mix with mayonnaise, parsley and lemon juice to a paste consistency. SpreBZad garlic butter onto bread loaf, add cheese mixture on top, broil to desired consistency. O%Cheesy Garlic Bread - Extended recipe American Bread Fish Market Pat Padilla Chicken Breasts Parmesan Serving(s) Whole Cup(s) Pkg(s). Tbsp(s). Cup(s) chicken breasts-skinned & boned salt & pepper to taste bread crumbs, or Pepperidge farm style herb seasoned stuffing mix Parmesan cheese chopped fresh parsley melted butter Cut chicken into bite size pieces, dip in drawn butter, roll in Parmesan mixture, place on foil covered cookie sheet, bake @ 400 for 10 to 12 minutes. O,Chicken Breasts Parmesan - Extended recipe American Chicken Susan Carlson Pat Padilla Chicken Cacciatore Serving(s) Cup(s) Whole Whole Clove(s) Whole tsp(s). tsp(s). Tbsp(s). Cup(s) Cup(s)J olive oil frying chickens cut up medium onions, coarsely chopped garlic , minced $large green pepper, coarsely chopped freshly ground pepper chopped fresh basil dry red wine tomatoes Brown the pieces in olive oil, remove...saut the onions, garlic , green pepper, return the chicken, sprinkle in the salt, pepper, add basil, oregano, and tuck in the bay leaf. Add the wine and cook until wine Bxhas boiled down slightly. Add the tomatoes, stir, bring to a boil, reduce heat and simmer for 45 minutes, skim off fat. O$Chicken Cacciatore - Extended recipe Italian Chicken Soup/Stews Pat Padilla Chicken Licken Serving(s) 1 1/2 1 1/2 Cup(s) Clove(s) tsp(s). Whole tsp(s). tsp(s). Whole tsp(s). Cup(s) Cup(s) Cup(s) Tbsp(s). Cup(s) butter garlic minced grated ginger large chicken breasts chili powder large onion, chopped paprika chicken broth fresh mushrooms tomatoes cornstarch heavy cream Melt butter in Dutch oven, brown chicken well, remove chicken, brown onions and garlic, add seasonings, tomatoes, broth and mushrooms, add chicken, cover and simmer 40 minutes. Remove chicken, blend cornstarchB. with cream, stir in sauce, pour over chicken. O Chicken Licken - Extended recipe American Chicken Sam's Kitchen Pat Padilla Chicken Serving(s) Whole Cup(s) Tbsp(s). Tbsp(s). tsp(s). Clove(s) Cup(s)J large chicken breasts soy sauce salad oil molasses crushed red pepper garlic - crushed lemon juice creamy peanut butter About 2 1/2 hours before serving: Pound each chicken breast half to 1/2" thickness. cut chicken breasts lengthwise into 1" wide strips. In bowl mix strips, soy sauce, salad oil, molasses, crushed red pepper, gaB rlic, and 2 tbsp. lemon juice, cover and and refrigerate for 2 hours, stirring occasionally; meanwhile soak sixteen 6 " long bamboo skewers in water to prevent charring when broiling. Preheat broiler, thread ch icken strips on skewers, place bamboo skewers on rack in broiler pan. Brush generously with marinade, place pan in broiler at closest position to source of heat, broil 4 to 5 minutes until chicken just loses iD ts pink color and is tender, turning skewers once and brushing the chicken with remaining marinade frequently. While chicken is broiling in bowl, with fork; mix peanut butter , 2 tbsp. lemon juice and 1/2 cup hE+ot water, until smooth, serve with chicken. Chicken - Extended recipe American Chicken Chicken Cookbook Pat Padilla Chicken Tabbouleh Salad Salad Serving(s) 2 1/4 Cup(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). pc(s). Cup(s) Cup(s) Whole bulgur boiling water cooked diced chicken lemon juice or more to taste extra-virgin olive oil fresh ground pepper cayenne pepper A$long European cucumber or 1 medium, peeled and finely diced chopped fresh parsley - Italian chopped fresh mint plum tomatoes, finely diced lettuce leaves - optional Combine bulgur, and boiling water in medium saucepan. Cover and cook over low heat 15 minutes or until tender, turn out into large bowl and cool. Combine chicken, 1 tbsp. olive oil in bowl, season to taste wit h salt, pepper and cayenne, cover and chill. Gently mix cucumber with green onions, parsley, mint and bulgur, mix in chicken mixture, gently fold in tomatoes, remaining olive oil and 2 tbsp. lemon juice. AdjuC st seasonings to taste. .666666666666666667 O)Chicken Tabbouleh Salad - Extended recipe Mediterranean Salad La Times Pat Padilla Chicken Tarragon Serving(s) Whole Tbsp(s). Cup(s) tsp(s). tsp(s). tsp(s). Cup(s) Whole Tbsp(s). Cup(s) Cup(s) frying chickens cut up clarified butter chopped shallots grindings fresh pepper dried tarragon thyme finely chopped parsley bay leaf flour dry vermouth hot chicken broth heavy cream Dry the chicken pieces on paper towel. Cook in a large heavy skillet or saut pan. Heat 2 tbsp. clarified butter in the pan and brown the chicken pieces on all sides, add more butter if needed. Add the shallot s and cook with the chicken until they soften, reduce heat under the pan. Sprinkle in the salt, pepper, tarragon, thyme, 2 tbsp. of the parsley, and tuck in the bay leaf, stir carefully. Sprinkle in the flour C until it disappears. Add the vermouth, scraping the pan to loosen any bits stuck to the bottom. Bring to a simmer, cover and adjust heat to maintain a simmer, add broth if needed, cook for 25 minutes, until b reasts are done. Remove breasts and allow liquid to cook down. Remove chicken to a hot baking dish, skim off fat of liquid, add cream, pour over chicken. .333333333333333333 O"Chicken Tarragon - Extended recipe French Chicken Soup/Stews Cookbook Pat Padilla A!Chicken Crispy Peanut Butter Serving(s) Cup(s) Whole Cup(s) tsp(s). Cup(s) pc(s). bread crumbs peanut butter chicken cut into pieces Dip chicken in flour, egg mixture, peanut butter, salt and pepper, gradually stir in milk, blend well. Dip chicken in peanut butter mixture then in crumbs. Place pieces on greased baking pan at 375 for 45 miB nutes. O3Chicken Crispy Peanut Butter - Extended recipe American Chicken Sam's Kitchen Pat Padilla Chicken Oranges Cucumber Serving(s) Whole Whole Tbsp(s). Whole Tbsp(s). Cup(s) tsp(s). Cup(s) Tbsp(s).J small cucumber oranges vegetable oil salt and pepper to taste A&large chicken breasts, boned with skin chopped fresh dill white wine whole coriander seeds heavy cream unsalted butter Peel the cucumber, split it lengthwise, and remove the seeds. Slice into batons about 2 inches long and 1/8 inch square. Set aside. Remove the peel and pith from one of the oranges and using a sharp knife, B cut the meats from between the membranes. Set aside, juice the other orange. Heat the oil in a large skillet, salt and pepper the chicken breasts and place them in the skillet, skin side down. When the skin is browned nicely, turn the chicken and place the skillet in a 400 oven. When the breasts have cooked through, in about 15 minutes, remove them from the pan and keep warm. Add the cucumber to the pan and sauD briefly in the fat. Leaving the cucumber in the pan, drain off most of the fat, then deglaze the pan with the wine. Add the orange juice and the coriander seeds and reduced the liquid by 2/3, add the cream , reduce until slightly thickened, then whisk in the butter and the dill. Season with salt and pepper. Slice the breast meat off the bone, arrange on individual plates, garnish with the orange sections and poF ur the sauce over all. O1Chicken Oranges Cucumber - Extended recipe American Chicken Bon App Pat Padilla Chili Marinade Dressings & Sauces Cup(s) Tbsp(s). Tbsp(s). tsp(s). Cup(s)J chili powder minced shallot minced or pressed garlic extra-virgin olive oil fresh ground pepper ground cayenne pepper to taste A+Use for beef - pork - chicken. To marinate. O Chili Marinade - Extended recipe American QA Vegetable San Diego Union Pat Padilla Chinese Marinade Dressings & Sauces Cup(s) Clove(s) tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s).J garlic - crushed freshly ground pepper finely grated ginger soy sauce honey dry sherry five-spice powder chili sauce A$Use for poultry - pork. To marinate. O&Chinese Marinade - Extended recipe Chinese QA Vegetable San Diego Union Pat Padilla Cilantro Marinade Dressings & Sauces Cup(s) Cup(s) Tbsp(s). tsp(s). Cup(s)J chopped fresh cilantro chopped fresh oregano ground cumin freshly squeezed lemon juice Mix well. Use to marinate. O#Cilantro Marinade - Extended recipe American QA Vegetable San Diego Union Pat Padilla Cilantro Pesto Peanuts Dressings & Sauces 1 1/2D Cup(s).F Tbsp(s). Tbsp(s). Cup(s) Cup(s) Oz(s). Cup(s)J butter roasted, unsalted peanuts loosely packed cilantro leaves jalapeno pepper (seeded) peanut oil Parmesan cheese salt to taste Place butter and peanuts in food processor, process until pureed. Add cilantro and jalapeno pepper, process briefly, drizzle in all of the oil while the machine is running, add Parmesan cheese, process briefly.B7 Remove from work bowl and cover until ready to serve. O-Cilantro Pesto Peanuts - Extended recipe American QA Vegetable La Times Pat Padilla Classic French Bread Breads & Rolls LoavesF Tbsp(s). Cup(s) Cup(s) tsp(s). J dry yeast lukewarm water $or more unbleached all-purpose flour Dissolve yeast - add flour - add salt - knead for 10 minutes - dough should be very smooth place in large buttered bowl - cover with plastic wrap - until tripled (about 2 hours) punch down - recover - let rise B until tripled again. Remove dough - divided into 4 pieces - shape into loaves, baguettes, etc. Cover and let rise until slightly more than doubled. Preheat oven 450 degrees - slash loaves - brush or spray w ith water, place in oven - throw in ice cubes - spray every 3 minutes for the first 10 - reduce heat to 350 degrees and bake for about 15 more minutes - until golden brown. Bread is best used same day or frozeD n right away. O&Classic French Bread - Extended recipe French Bread Prodigy Pat Padilla Black Salsa Dressings & Sauces Cup(s).F 1 or 2 Whole Whole Whole Diced Cup(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tomatoes diced ripe avocado, peeled and chopped !jalape o peppers, seeded - minced green pepper, seeded - diced corn kernels cooked black beans diced red onion minced cilantro lime juice ground cumin red hot sauce cayenne pepper Combine all of the ingredients in a large bowl and blend well, serve at once or wrap tightly and chill - if refrigerated, balsa will keep up to 4 days. O)Corn Black Salsa - Extended recipe Mexican QA Vegetable Condiment Cookbook Pat Padilla Cottage Serving(s) 3 1/2 1 1/2 1/3 to 1/2 Whole Tbsp(s). tsp(s). Lb(s). Cup(s) tsp(s). Cup(s) Cup(s) Whole Cup(s) onions, finely chopped butter minced garlic ground beef tomato puree beef base curry powder salt - pepper dried bread crumbs large potatoes cooked onions in 1/2 tbsp. butter until transparent. Add garlic and beef and cook until crumbly and browned, about 10 minutes. Add tomato puree, beef base, curry powder and season to taste with salt and pepper . Cook until meat is thoroughly cooked and crumbly - about 20 minutes. Stir bread crumbs into meat mixture thoroughly. Remove excess fat. Peel and mash potatoes with remaining butter, milk and season with saC lt and pepper to taste. Layer meat in casserole, top with mashed potatoes, peaking ends slightly. Bake at 350 30 minutes, broil 3 minutes to brown top. Cottage Pie - Extended recipe American La Times Pat Padilla Cranberry Chutney Dressings & Sauces 3 1/2D Cup(s).F 2 1/4 Oz(s). Whole Whole Whole Clove(s) Tbsp(s). Cup(s) Cup(s) Cup(s) tsp(s).J fresh or frozen cranberries !large apple - diced (do not peel) pear - diced - do not peel medium onion - diced garlic -minced fresh ginger - minced brown sugar raisins red wine vinegar salt (optional) Combine all the ingredients in a large saucepan and cook over low heat, stirring occasionally. Simmer for 20 to 30 minutes until the mixture has a jam-like consistency. Allow chutney to cool - refrigerate. O#Cranberry Chutney - Extended recipe Mediterranean QA Vegetable Solomon Cookbook Pat Padilla Cranberry Fruit Relish Dressings & Sauces Cup(s).F Oz(s). Whole Whole Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). tsp(s). tsp(s). tsp(s). cranberries pears - diced (do not peel) apple - diced (do not peel) dried apricots raisins red wine vinegar pure maple syrup honey grated orange zest black pepper white pepper Combine all of the ingredients and cook over low heat - stirring occasionally, simmer for 30 minutes, or until the mixture reaches a chunky, jam like consistency, cool to room temperature and refrigerate. O(Cranberry Fruit Relish - Extended recipe American QA Vegetable Condiment Cook Book Pat Padilla Creamed Spinach With Croutons A Vegetable 1 1/2 1 1/2 1 1/2 Slice(s) Tbsp(s). Lb(s). Cup(s) Tbsp(s). Tbsp(s). Cup(s) Tbsp(s). tsp(s). tsp(s). Croutons of bread cut into 1/4 " cube butter melted Creamed Spinach spinach - (about 3 bunches) washed, drained well minced shallot or onion butter flour sour cream freshly grated nutmeg fresh lemon juice Make the croutons: Preheat the oven to 350 , in a small bowl toss the bread cubes with the butter and salt to taste, spread on cookie sheets and bake for 8 to 10 minutes until golden. Make the creamed spinac h: in a kettle, cook the spinach in the water clinging to the leaves, covered, over a moderate heat, stirring once or twice for 5 to 6 minutes, refresh under cold water, drain well in colander, squeeze out anyC excess water by handfuls and in a food processor pur e the spinach. In a heavy saucepan, cook the shallot in butter of low heat, stirring until softened, add flour, stirring for 3 minutes. add milk, whisking , bring the minute to a boil, whisking and simmer, whisking again, add spinach pur e, sour cream, nutmeg and lemon juice, add salt & pepper to taste and stir until completely heated, add croutons.... Slice(s) Tbsp(s). Lb(s). Cup(s) Tbsp(s). Tbsp(s). Cup(s) Tbsp(s). tsp(s). tsp(s). 1/3 1/2 1/3 1/3 3/4 O/Creamed Spinach With Croutons - Extended recipe American QA Vegetable Gourmet Magazine Pat Padilla Curried Chicken Serving(s) Whole Tbsp(s). Whole Clove(s) Tbsp(s). tsp(s). tsp(s). Whole Whole tsp(s). 1 1/2 Tbsp(s). Cup(s) Whole Cup(s) Cup(s) J$2 1/2 to three pound chicken, cut up cooking oil large onion, chopped up garlic , finely chopped curry powder grated fresh ginger or 1/2 dried brown sugar ;large tart apple, peeled and cored, cut into 1/2 inch diced "medium carrots, cut in thin pieces thyme tomato paste chicken broth bay leaf half-and-half finely chopped parsley Heat oil in a heavy skillet, and when a light haze appears, brown the chicken a few pieces at a time. Start with skin sides down, sprinkle with salt and pepper as they brown, as the chicken is browned, transf er to wide heavy saucepan or flameproof casserole with a good lid, turn on head low under casserole, add the onion and garlic, stir and cook for 2-3 minutes. Add the curry powder, ginger, and sugar. Stir to blCKend, add apple, carrots and thyme. Make a smooth mixture of tomato paste. .333333333333333333 O!Curried Chicken - Extended recipe Indian Chicken Soups/Stew Pat Padilla Dijon Cheese Sauce Dressings & Sauces Cup(s).F Tbsp(s). Tbsp(s). Cup(s) Tbsp(s). tsp(s). Cup(s)J butter flour dijon mustard or to taste pepper shredded milk cheddar cheese Place butter or margarine in a 4 cup glass measure, microwave for about 1 minute, add flour, stirring with wooden spoon to make smooth paste, gradually blend in milk, beating well until smooth. Microwave 3 to B 5 minutes, stirring every minute, until sauce bubbles and thickens. Add dijon mustard and pepper, stirring well to blend, then fold in shredded cheese. Cover and let stand 3 minutes to melt cheese, stir well aC2nd serve over hot steamed veggies, egg dishes etc. O$Dijon Cheese Sauce - Extended recipe American QA Vegetable San Diego Union Pat Padilla Dijon Chicken Strips 4 to 5 Serving(s) 1 1/2 1 1/2 1 1/2 Lb(s). Tbsp(s). Cup(s) Clove(s) tsp(s). tsp(s). tsp(s). Cup(s) tsp(s). Cup(s)J"boneless, skinless chicken breasts butter chopped onions garlic, minced dried parsley flakes coarsely crushed mustard seeds pepper dijon mustard sour cream hot cooked rice Rinse chicken breasts, pat dry, cut into 1/2 " strips, place butter, onion and garlic in casserole, nuke on high for 1 to 2 minutes, until onion is soft. Add chicken strips, sprinkle with parsley flakes, musta rd seeds and pepper. Cover and microwave on high 3 to 5 minutes, stirring after 2 minutes. Use slotted spoon to remove chicken to plate. to casserole juices add wine and mustard, cover and microwave at highC for 3 minutes. Stir in sour cream and chicken strips, microwave at medium setting 2 minutes, or until heated. Serve over hot cooked rice, sprinkle with parsley. .333333333333333333 .333333333333333333 O-Dijon Chicken Strips Rice - Extended recipe American Chicken San Diego Union Pat Padilla Ethiopian Lentils Serving(s) Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Clove(s) Tbsp(s).J"dried lentils, picked over, washed water A seeded & chopped Anaheim peppers fresh pepper to taste peeled and chopped red onions grated fresh ginger garlic, peeled and crushed berbere sauce Boil the lentils in the water for 5 minutes. Drain, reserve the liquid, in a 4 quart saucepan ..saut the peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4 cups of the re served liquid, and the remaining ingredients and bring to a simmer, cook, covered, over low heat for 45 minutes, stirring occasionally to prevent sticking. O#Ethiopian Lentils - Extended recipe Continental QA Vegetable Frugal Gourmet Pat Padilla Fettuccine Cilantro 6 to 8 Serving(s) Cup(s) Cup(s) Tbsp(s). Whole Cup(s) tsp(s). Cup(s) Lb(s).J cilantro leaves chicken stock butter shallots minced Mexican dark beer ground cumin freshly ground pepper whipping cream cooked fresh fettuccine Combine cilantro and chicken stock in food processor or blender and puree. Heat butter in saucepan, add shallots and saut lightly. Add beer, boil mixture until reduced to about 3 tbsp. , add cilantro mixtureB and cumin. Season to taste with salt and pepper, reduce again and add cream, simmer 3 to 4 minutes, then pour sauce over pasta. O(Fettuccine Cilantro - Extended recipe Italian QA Vegetable La Times Pat Padilla A$Fettuccine-Spinach-Gorgonzola-Walnut Serving(s) Tbsp(s). Clove(s) Cup(s) Cup(s) Cup(s) Oz(s).J olive or sesame oil (large) garlic - minced (4 Oz) spinach, torn (2 Oz) gorgonzola cheese coarsely chopped walnuts hot cooked fettuccine freshly ground white pepper Heat olive oil in large skillet, add garlic and cook over low heat 5 minutes. Add spinach and cook over medium heat until tender about 5 minutes, stirring frequently. Stir in cheese and nuts. Add cooked feB\ttuccine and toss well to melt cheese into spinach and pasta, season well with white pepper. O6Fettuccine-Spinach-Gorgonzola-Walnut - Extended recipe Italian QA Vegetable San Diego Union Pat Padilla A#Fettucine, Shitakes, Rosemary Cream Pasta Serving(s) 1 1/2 Oz(s). Tbsp(s). Cup(s) Sprig(s) Tbsp(s). Tbsp(s). Whole Clove(s) Whole Sprig(s) Lb(s). Cup(s) J"fresh shiitakes mushrooms, cleaned stems removed, thickly sliced fresh lemon juice heavy cream fresh rosemary unsalted butter vegetable oil $medium onion peeled and fine chopped small garlic, peeled and minced salt and fresh pepper to taste A%large rice tomatoes, peeled & chopped (small) rosemary for garnish fresh fettuccine fresh Parmesan cheese In medium-size saucepan, combine the cream with rosemary, bruising the rosemary in several places with a wooden spoon. Bring to a simmer. Cover and cook gently for 15 minutes over medium low heat. Meanwhile, in a medium-size skillet, heat the butter and oil over medium-high heat just until the butter foams, stir in the onion, and saut it for 5/6 minutes until it is soft and translucent. Add the garlic, and cook C 30 seconds longer. Stir in the mushrooms. Cook over medium heat for 3 to 4 minutes. Season with salt and plenty of fresh pepper. Add the chopped tomatoes and cream, and leave on low heat. Add salt to boil ing water. Cook the fettuccine until it is al dent , approximately 1 minute and drain. Remove the rosemary sprigs from the cream mixture and discard. Transfer the pasta to a warmed serving platter. E Ladle on the cream mixture and about half the grated cheese. Divide the fettuccine equally among 6 heated plates, placing plenty of the mushroom-tomato mixture and a small sprig of rosemary in the center of thF e pasta. Serve at once. O5Fettucine, Shitakes, Rosemary Cream - Extended recipe Italian QA Vegetable San Diego Union Pat Padilla Frittata Salad Serving(s) Whole Can(s) Cup(s) Whole Whole Tbsp(s). tsp(s). Dash(s) Tbsp(s).J medium tomatoes 8 1/2 Oz size artichoke hearts chopped green onions soda crackers, crumbled mixed fresh herbs, thyme, oregano,Italian parsley pepper grated Parmesan cheese Peel, seed and chop tomatoes medium fine, drain artichoke hearts and cut each in halves or quarters, combine tomatoes, artichokes, green onions and crackers in a large bowl. Beat together, eggs, herbs, salt an d pepper and oil in small bowl, add vegetable mixture, tossing lightly to blend well. Pour mixture into greased 9" baking dish, sprinkled with Parmesan cheese, bake at 300 for 50 to 60 minutes, until knife inC1serted comes out clean, cool to room temperature. Frittata - Extended recipe Italian QA Vegetable La Times Pat Padilla Frittata Zolessi's Brunch cheese scallions vegetable - artichoke hearts or zucchini garlic herbs ApTop with mozzarella cheese and broil for a few minutes - top with marinara sauce. Try more vegetables than egg. O&Frittata Zolessi's - Extended recipe Italian Restaurant Pat Padilla (Spiced Butter) Dressings & Sauces Serving(s) 1 1/2 tsp(s). tsp(s). tsp(s). Stick(s) tsp(s). Whole Tbsp(s). Whole Tbsp(s). finely grated ginger ground turmeric cardamom seeds cinnamon freshly ground nutmeg cloves salted butter A small onion peeled and chopped chopped garlic Measure out the spices on a plate. Melt the butter in a heavy saucepan over moderate heat. Bring the butter up to a light boil, when the surface is covered with a white foam, stir in all remaining ingredient s, including the onion and garlic. Reduce the heat to low and cook uncovered for about 45 minutes, do not stir again. Milk solids will form in the bottom of the pan and they should cook until they are golden C brown. The butter will be clear. Strain the mixture through several layers of cheese cloth placed in a colander. Avoid the milk solids and discard them. Store the spiced butter in a quart jar, covered in thD0e refrigerator. It will keep for about 3 months. O&Ghee (Spiced Butter) - Extended recipe Continental QA Vegetable Frugal Gourmet Pat Padilla Cheese Dressing I Dressings & Sauces Serving(s) Lb(s). Cup(s) Clove(s) tsp(s). Tbsp(s).J fresh goat cheese mayonnaise garlic fresh parsley salt and fresh pepper to taste heavy cream ATMix all ingredients in a small food processor, serve with salad at room temperature. O)Goat Cheese Dressing I - Extended recipe American Cheeses Book of Sauces Pat Padilla Cheese Dressing Dressings & Sauces Serving(s) Lb(s). Cup(s) Clove(s) tsp(s). Tbsp(s).J fresh goat cheese mayonnaise garlic fresh parsley salt and fresh pepper to taste heavy cream ATMix all ingredients in a small food processor, serve with salad at room temperature. O*Goat Cheese Dressing - Extended recipe American Cheeses Book of Sauces Pat Padilla Cheese Sauce Dressings & Sauces Serving(s) Lb(s). Cup(s) Cup(s) Clove(s) Tbsp(s).J fresh goat cheese heavy cream chicken stock garlic, minced butter $salt and fresh white pepper to taste In a heavy saucepan over low heat, combine the cheese, cream, stock, garlic and butter. Stir in salt and pepper. Serve very warm over freshly cooked pasta. Also can be served over fresh vegetables. O#Goat Cheese Sauce - Extended recipe Italian Cheeses Sauce Cookbook Pat Padilla Herb-Infused Olive Dressings & Sauces Cup(s) Cup(s) Qt(s).J fresh basil, or cilantro, rinsed and picked over extra virgin olive oil Bring large pan of water to boil, submerge, basil in boiling water until tender, about 5 seconds, drain and transfer to bowl of ice water, drain again and squeeze leaves, remove as much water as possible. ProceB ss basil and 1 cup oil in food processor or blender until leaves are reduced to fine puree, about 1 minute, transfer puree to medium bowl and add remaining 3 cups olive oil, cover and let stand 1 or 2 days, str CPain oil through fine strainer or cheesecloth, and filter into clean dry bottles. O(Herb-Infused Olive Oil - Extended recipe American QA Vegetable La Times Pat Padilla Herbed Olive Marinade Dressings & Sauces 1 1/4 Cup(s) Cup(s) Tbsp(s). Cup(s) tsp(s).J extra-virgin olive oil freshly squeezed lemon juice minced fresh herbs, rosemary !flat leaf parsley, oregano, thyme minced or pressed garlic freshly ground pepper A%Combine - use for seafood or poultry. O+Herbed Olive Marinade - Extended recipe Continental QA Vegetable San Diego Union Pat Padilla Honey Lemon Dressing Dressings & Sauces Cup(s).F 1 1/2 1 1/2 tsp(s). tsp(s). Tbsp(s). Whole tsp(s). Tbsp(s). tsp(s). Cup(s) Cup(s) Cup(s)J shallots garlic, chopped dry mustard black pepper - coarse grind Worcestershire sauce frozen lemon juice-concentrate salad oil olive oil Peel shallots and garlic. Mash together with salt, place eggs in mixing bowl, whip on high speed for 5 minutes until fluffy. In a small bowl combine mustard powder and pepper. To the whipped eggs, add shallotB mixture, mustard and pepper, Worcestershire sauce and honey. Whip on high speed until well blended. While whipping , slowly add half of the lemon juice, slowly add salad oil, then olive oil, mix for 5 minutC O&Honey Lemon Dressing - Extended recipe American QA Vegetable San Diego Union-Boat House Pat Padilla Noodle Stir-Fry pastaC Serving(s) Clove(s) Cup(s) Tbsp(s). Tbsp(s). tsp(s). Cup(s) Oz(s). Oz(s). Tbsp(s). Oz(s). Whole Tbsp(s). cloves peanut butter lime juice soy sauce dried red pepper flakes vegetable broth udon or pasta snow peas A(firm tofu cubed & drained well on paper towels green onions sliced chopped fresh cilantro Finely chop garlic in processor, scrape down sides of work bowl, add peanut butter, lime juice, soy sauce and red pepper flakes, process to blend ingredients. With machine running, slowly pour broth through fe ed tube and process until sauce is smooth. Cook noodles in large amount of rapidly boiling salted water until just, al dent . Add snow peas during last 30 seconds, drain noodles and peas in colander, heat wok,C add bell pepper, stir fry, remove with spoon, add tofu and stir fry until tofu starts to turn brown, remove from heat, add noodles, peas and peanut sauce. Garnish with onions and cilantro. .666666666666666667 O1Hot Noodle Stir-Fry - Extended recipe Continental QA Vegetable Bon App Pat Padilla Casserole Serving(s) Oz(s). Oz(s). Oz(s). Oz(s). tsp(s). tsp(s). tsp(s). tsp(s). Oz(s). tsp(s). tsp(s). J soft tofu vermicelli (bean thread) pasta carrot snow peas oyster sauce soy sauce sugar black bean sauce garlic white pepper corn oil Stir-fry vermicelli with garlic and pepper until it turns brown, place in casserole dish, stir fry soft tofu with carrots and snow peas and all of the above ingredients for 3 minutes and place them on top of th B9e vermicelli. Cover and bake in the oven for 10 minutes. O(Hot Casserole - Extended recipe Continental QA Vegetable RA!Five Star Thai Cuisine Restaurant Pat Padilla Hummus Marinade Dressings & Sauces Cup(s) Clove(s) Tbsp(s). Tbsp(s). Cup(s) Whole Tbsp(s). tsp(s). tsp(s).J large garlic white sesame seeds olive oil canned garbanzos juice of 1 large lemon fresh parsley - chopped dark sesame oil In a food processor - place the garlic, sesame seeds and 2 tbsp. olive oil, process until smooth. add the garbanzos, lemon juice, parsley and salt, process once more, slowly add the remaining olive oil, and theB, sesame oil. Use for poultry - lamb - fish. O!Hummus Marinade - Extended recipe Continental QA Vegetable San Diego Union Pat Padilla A!Italian Bread Roasted Garlic A Appetizer Serving(s) Whole Cup(s) Tbsp(s). tsp(s). tsp(s). Cup(s)J garlic heads olive oil chopped fresh thyme coarsely cracked pepper coarse salt chicken stock fresh thyme sprigs crust Italian bread slices Preheat oven to 350 . Peel off outer papery skin from garlic heads but do not separate or peel individual cloves - place garlic heads in small baking dish, drizzle oil over. Top with chopped thyme, pepper andB salt, add stock - cover and bake until garlic is tender, basting occasionally with stock, about 1 hour. Uncover and bake until garlic is very tender, about 15 minutes more. .666666666666666667 O3Italian Bread Roasted Garlic - Extended recipe Italian Bread Bon App Pat Padilla Italian Rice Salad Salad Serving(s) 4 to 5 Cup(s) Tbsp(s). Tbsp(s). Cup(s) Lb(s). Can(s) Tbsp(s). Tbsp(s). Tbsp(s). Cup(s) Cup(s) arborio rice butter olive oil hot chicken stock small cooked shrimp A&14 Oz size artichoke hearts, quartered capers, drained chopped parsley coarsely chopped fresh basil A*lettuce leaves & tomato slices for garnish A Dressing A olive oil lemon juice salt & pepper to taste the rice in the butter and oil until the color changes to white. Add 1 cup hot chicken stock and cook slowly, at a low temperature, stirring frequently, until all the stock is absorbed, add more chicken stock, 1 cup at a time, until the rice is al dente , stir occasionally but not too much ( or the rice will become mushy.) The rice should be sticky and a bit chewy, cool. Prepare the dressing by combining alC l the ingredients, when the rice is cool, toss it with a fork and add the shrimp, artichoke hearts, capers, parsley and basil, gradually add the dressing while mixing the ingredients together. Serve on a bed o r lettuce and garnish with tomato slices. The rice may be cooked a day ahead and refrigerated, but be sure to bring to room temperature before mixing with the other ingredients. O$Italian Rice Salad - Extended recipe Italian Salad Sam's Kitchen Pat Padilla Larry Forgione's Peanut Sauce Dressings & Sauces Cup(s) 1 3/4 5 lbs Oz(s). Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). Whole Cup(s) molasses lemon juice Worcestershire sauce peanut oil cider vinegar chili powder minced garlic dry mustard 'chicken wings,spare ribs or 4 lbs large shrimp 'lb butter cut up, 1/4 cup minced onions oregano thyme cayenne bay leaves creamy style peanut butter In a large bowl, combine and blend beer, molasses, lemon juice, Worcestershire, oil, vinegar, chili, garlic, mustard, salt, oregano, thyme, cayenne, bay leaves and peanut butter. Spread wings or whatever, pourB marinade over meat, set aside for 2 hours, strain marinade into a saucepan, bring to a boils and reduce by half over medium high heat, 10 to 15 minutes, reduce heat and whisk in butter, piece by piece, and gre Ccen onions and stir to blend, meanwhile, grill or barbecue whatever, serve with warm sauce as a dip. O/Larry Forgione's Peanut Sauce - Extended recipe American QA Vegetable San Diego Union Pat Padilla Lemon Chicken Cream Serving(s) Cup(s) Cup(s) tsp(s). tsp(s). tsp(s). tsp(s). Clove(s) Whole Cup(s) Cup(s)J sour cream fresh lemon juice Worcestershire sauce celery salt paprika freshly ground pepper garlic pressed A"chicken breasts, split and skinned melted butter bread crumbs Mix sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, pepper and garlic in large shallow dish. Add chicken and turn to coat completely. Refrigerate overnight. Preheat oven to 350 . Place bread crumbs in shallow dish. Remove chicken from marinade, discard marinade. Roll chicken in bread crumbs. Transfer to large baking dish and drizzle with melted butter. Bake until easily pierced with tip oC f knife - 45 minutes. O-Lemon Chicken Cream - Extended recipe American Chicken Bon App Pat Padilla Levora's Southern Fried Chicken Serving(s) pc(s). tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) Cup(s)J chicken seasoned salt pepper poultry seasoning all purpose flour Chinese rice flour buttermilk Rinse and dry chicken pieces thoroughly. Season to taste with seasoned salt, pepper and poultry seasoning, refrigerate overnight. Combine all purpose flour and rice flour in paper bag. Immerse chicken piece s in buttermilk, adding as much as needed to cover completely. Remove chicken pieces, shaking off excess liquid. Place several pieces at a time in paper bag with flour mixture, close bag and shake vigorously C to coat well. Remove chicken shaking off excess flour. Fill large skillet with oil 1 to 1 1/4" deep, heat oil, add pieces a few at a time , fry on all sides until light golden brown, turning several times un Ddtil even. Place on rack in roasting pan, bake at 350 , 45 minutes to completely cook and drain fat. O1Levora's Southern Fried Chicken - Extended recipe American Chicken La Times Pat Padilla A!Mahimahi Macadamia Crust Serving(s) pc(s). Cup(s) Cup(s) Tbsp(s). Cup(s) tsp(s). tsp(s). A%10 Oz mahimahi fillet (1 inch thick) skinned, halved crosswise fresh lime juice A$panko (Japanese style bread crumbs) A 1/2 stick butter,unsalted,melted chopped macadamia nuts minced fresh cilantro Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally, preheat oven to 350 . Combine panko and next 3 ingredients in small bowl. Mix in 2 tbsp. butter, seasoB n generously with pepper. Pour remaining 2 tbsp. butter into shallow baking dish. Remove fish from marinade and place in baking dish. Turning to coat with butter. spoon panko mixture atop fish, dividing eve Cznly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve. .333333333333333333 O3Mahimahi Macadamia Crust - Extended recipe American Bon App Pat Padilla Mango Chutney Dressings & Sauces Cup(s).F 1 1/2 Whole Cup(s) Whole Cup(s) Cup(s) Whole Tbsp(s). Clove(s) tsp(s). tsp(s). tsp(s). J"large ripe mangoes - peeled-pitted and chopped onion - diced "apple or pear - diced- do not peel brown sugar red wine vinegar (fresh red chili pepper - seeded - minced minced fresh ginger garlic- minced cayenne pepper ground cloves Combine all of the ingredients in a large saucepan and cook over low heat, stirring occasionally, simmer for 35 to 40 minutes until the mixture has a jam-like consistency. Allow the chutney to cool to room temB perature then refrigerate. Mango Chutney - Extended recipe American QA Vegetable Condiment Cookbook Pat Padilla Mango-Macadamia Cream Dessert Serving(s) Cup(s) Cup(s) Whole Cup(s) Whole tsp(s). tsp(s). Cup(s)J whipping cream milk (do not use low fat) egg yolks sugar large ripe mangoes fresh lime juice grated lime peel unsalted macadamia nuts, toasted coarsely chopped Bring 2 cups whipping cream and 1 cup milk to boil in heavy large saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Stir over loB w heat until custard thickens and leaves path on back of spoon when finger is drawn across, abut 5 minutes. Immediately transfer custard to blender. Add mangoes and blend until smooth. Chill custard. Stir i CSn remaining ingredients. Process in ice cream maker. Freeze in covered container. O/Mango-Macadamia Cream - Extended recipe American QA Ice Cream Bon App Pat Padilla Mashed Potatoes Cabbage Potato Serving(s) Whole Head(s) Whole Cup(s) tsp(s). Cup(s) Cup(s) tsp(s).J medium potatoes small cabbage - shredded scallions with tops, chopped water cream butter fresh pepper butter Boil potatoes for about 30 minutes, drain, heat cabbage, scallions, water and salt, bring to a boil, reduce heat and cover ,simmer 10 minutes, drain, mash potatoes, beat in cream in small amounts, add butter,B0 salt, pepper, stir in cabbage, dot with butter. O.Mashed Potatoes Cabbage - Extended recipe American QA Vegetable New York Times Pat Padilla Poblano Dressings & Sauces Cup(s).F Whole Whole Whole Cup(s) Cup(s) Cup(s) Tablet Clove(s) Whole Tbsp(s). Cup(s) Pinch(s) Pinch(s) Whole pasilla chilies ancho chilies new Mexico chilies peanuts or 2 Tbsp peanut butter blanched almonds - slivered sesame seeds Mexican chocolate garlic -minced onion, chopped chicken broth, divided use oregano cumin tomato, peeled - chopped Toast the chilies 15 minutes in an ungreased skillet, then soak for 15 minutes in boiling water. Drain, remove seeds and stems. Grind in blender or food processor with a little chicken broth or water from th e chilies to facilitate grinding. When smooth, strain the mixture through a coarse sieve to remove any bits of peel. Grind together peanuts, almonds, sesame seeds, chocolate, minced garlic and chopped onions.C Simmer mixture in 2 tbsp. oil until the onion and garlic are translucent. But do not brown. Add 2 cups of the broth, oregano, cumin and tomato. cook for 15 minutes. Add the chili pulp. Stir until blended. You may want to run through processor or blender again or a smoother puree. Return mixture to cooking pot, and add additional 2 cups of broth, cook slowly over allow flame for about 30 minutes. Will keep iE n frig for about 1 week. To prepare with chicken - saut or roast a cut-up chicken. Place chicken pieces in mole sauce and simmer until chicken is tender - about 90 minutes. Poblano - Extended recipe Mexican QA Vegetable San Diego Union Pat Padilla Mustard Cream Sauce Dressings & Sauces Cup(s).F Cup(s) Cup(s) tsp(s).J heavy or light cream dijon-style mustard white pepper A.Combine ingredients in a small bowl and chill. O%Mustard Cream Sauce - Extended recipe American QA Vegetable Condiment Cookbook Pat Padilla Oatmeal Bread Breads & Rolls LoavesF Cup(s) Cup(s) Cup(s) Cup(s) Pkg(s). Tbsp(s). Tbsp(s).J boiling water rolled oats molasses flour - 5 white - 3 whole wheat yeast butter salt~ Oatmeal Bread - Extended recipe American Bread James Beard on Bread Pat Padilla Crust Butter Crust Dessert Crust Cup(s) tsp(s). Cup(s) Tbsp(s). all purpose flour butter, frozen - cut into thirds cold water Position knife blade in bowl, add flour, salt and butter, process until particles resemble coarse crumbs, about 15 seconds, add water all at once through tube, process until dough forms a ball, chill 1/2 hour fB>or easier handling, roll out for pie or as directed in recipe. O,One Crust Butter Crust - Extended recipe American Judy Clark Pat Padilla Orange Butter Dressings & Sauces Stick Lb(s). Tbsp(s). Tbsp(s). (1 stick) butter, softened A%grand marnier or other orange Liqueur grated orange zest Cream together all of the ingredients until smooth in small bowl. Form into a cylinder and roll in waxed paper. Chill until ready to serve. Serve with breakfast muffins, pancakes, waffles, French toast or melB ted on ice-cream. Orange Butter - Extended recipe American Butter Sauce Cookbook Pat Padilla Orange Gallo Salad Serving(s) Cup(s) Whole Cup(s) Whole Whole Diced Cup(s) tsp(s). tsp(s). Clove(s) tsp(s). Tbsp(s). Cup(s) crisp broken pieces of romaine A'med. size orange, peeled & sliced, thin jicama, chopped cucumber, thinly sliced sweet red onion, thinly sliced green pepper, diced Dressing red wine vinegar salt (optional) pepper garlic, crushed Worcestershire sauce dijon mustard water Place romaine in a salad bowl. Add the orange, cucumber, onion, bell pepper and jicama. Combine all dressing ingredients. Pour over salad, mix lightly. O&Orange Gallo - Extended recipe Mexican Salad San Diego Union Pat Padilla Oriental Marinade Dressings & Sauces Serving(s) 1 1/2G Clove(s) Tbsp(s). pc(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Cup(s)J garlic, minced sugar ginger, smashed soy sauce cider vinegar honey dry sherry beef broth Mix all ingredients. Chill. O#Oriental Marinade - Extended recipe Japanese QA Vegetable Meat Cookbook Pat Padilla Oriental Shrimp & Pasta Salad Salad Serving(s) 1 1/2 Lb(s). Lb(s). Bunch(s) Cup(s) Lb(s). Cup(s) Cup(s) Tbsp(s). Tbsp(s). Cup(s) Cup(s) Whole baby shrimp peeled and deveined "linguine cooked al dente - drained green onions, chopped A!drained & sliced water chestnuts, snow peas,blanched & refreshed sesame seeds toasted sliced radishes tbsp honey tbsp white vinegar Dressing minced fresh ginger minced garlic sesame oil juice of 3 oranges Prepare the dressing, saut the ginger and garlic in the sesame oil add the sake, and reduce by half over over high heat, add the remaining ingredients and again reduce by half. Blanch the shrimp in boiling waB ter for 1 minute, refresh with cold water and drain thoroughly. Combined with the remaining ingredients and gradually add the dressing, tossing gently, until the mixture is well coated. Blanch the snow peas fo COr 30 seconds in boiling water then refresh in ice water before adding to salad. O/Oriental Shrimp & Pasta Salad - Extended recipe American Salad Sam's Kitchen Pat Padilla Papaya Salad Salad Serving(s) Head(s) Whole Cup(s) Whole Whole Whole Cup(s) Cup(s) Tbsp(s). Clove(s) romaine and other greens mandarin oranges cashews black olives avocado papaya Dressing sugar vinegar garlic - minced A#Make dressing early so it will set. Papaya Salad - Extended recipe American Salad RA Jane Drum Pat Padilla Parmesan Chicken Serving(s) Cup(s) Cup(s) tsp(s). Whole Clove(s) tsp(s). Lb(s). Cup(s) Cup(s)J chopped parsley pepper garlic, minced chicken bread crumbs Parmesan cheese butter Beat eggs and milk together, in another bowl, mix cheese, bread crumbs, parsley, garlic, pepper and salt. Dip chicken in egg then crumbs. Place chicken in shallow baking dish, pour on butter, bake 50 to 60 miB nutes @ 400 O"Parmesan Chicken - Extended recipe American Chicken Dotty Pat Padilla Pasta Putanesca Pasta Serving(s) Cup(s) Whole Clove(s) Can(s) Tbsp(s). Minced tsp(s). Cup(s) tsp(s). tsp(s). tsp(s). Lb(s). J olive oil small onion - chopped garlic A"plum tomatoes, drained & quartered grated Parmesan cheese anchovies, minced drained capers pitted Italian olives crushed red pepper flakes oregano pasta - favorite In a 10 " skillet, heat oil, add onion, and garlic, saut until golden , remove garlic and add tomatoes, anchovies, and capers, cook covered over medium heat, 15 minutes, add olives, pepper flakes, salt and ore gano, cook 5 minutes. Cook pasta al dent , drain and transfer to large serving bowl, toss pasta with sauce, add cheese and toss again, serve immediately. O&Pasta Putanesca - Extended recipe Italian QA Vegetable Ladies Home Journal Pat Padilla Pasta Casserole Serving(s) 1 1/2 Oz(s). Pkg(s). Jar(s) Oz(s). Oz(s). Can(s) Tbsp(s).J fettuccine, broken 3 1/2 Oz size sliced pepperoni 15 1/2 Oz size pizza sauce mozzarella cheese mushrooms (small) sliced olives grated Parmesan cheese Cook pasta until al dent , drain, return to pan, add halved pepperoni, stir in pizza sauce, 3/4 cup of the mozzarella cheese, mushrooms, olives and Parmesan, transfer to a baking dish, top with remaining mozzarB ella. Bake at 400 - 15 minutes or until hot. O!Pasta Casserole - Extended recipe American QA Vegetable Judy Clark Pat Padilla Pasta Dough Pasta 1 1/2 Lb(s). 1 1/2 1 1/2 Cup(s) Cup(s) tsp(s). Whole Tbsp(s).J semolina flour, finest grind all purpose flour extra-virgin olive oil Place the flours in a food processor, with metal blade, add salt, eggs and olive oil. Process until the dough begins to mass on the blade - about 1 to 2 minutes. remove the dough from the processor and press i t into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. Have the pasta dough as dry as possible, then the noodles have a better texture. Pasta Dough - Extended recipe Italian Bread Wolfgang Puck Cookbook Pat Padilla Pasta Provencale Pasta Serving(s) Cup(s) Oz(s). Oz(s). Oz(s). Oz(s). Oz(s).J fresh, diced tomatoes fresh chopped basil olive oil fresh minced garlic butter white wine %seafood of choice - prawns, scallops, garlic, basil and tomatoes in olive oil on medium heat for 2-3 minutes. Add white wine, simmer until wine is reduced, add butter and stir until melted, forming an emulsion. This is the basic sauce, and BJit can be served with shellfish, saut the fish with the garlic and basil. O"Pasta Provencale - Extended recipe Italian QA Vegetable Jake's Restaurant Pat Padilla Peanut Butter Sauce Dressings & Sauces Serving(s) Cup(s) Cup(s) Tbsp(s). Cup(s) Tbsp(s). Dash(s)J peanut butter canned or frozen coconut cream lemon juice soy sauce Worcestershire sauce hot pepper sauce AjBlend together peanut butter, coconut cream, lemon juice, soy sauce, Worcestershire, and hot pepper sauce. O%Peanut Butter Sauce - Extended recipe American QA Vegetable La Times Pat Padilla Pecan-Banana Relish Dressings & Sauces Cup(s).F Cup(s) tsp(s). tsp(s). tsp(s). Cup(s) Diced Cup(s)J balsamic vinegar dijon-style mustard white pepper olive oil bananas - peeled and diced pecans In a mixing bowl, whisk together the vinegar, mustard, white pepper and salt. gradually whisk the oil into the mixture, add the bananas and pecans and toss thoroughly - chill for at least 1 hour - will keep inB the frig for 3 days. O%Pecan-Banana Relish - Extended recipe American QA Vegetable Condiment Cookbook Pat Padilla Penne Pasta Ginger & Basil Pasta Serving(s) Lb(s). Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). Cup(s) Tbsp(s).J salt to taste penne pasta butter, divided use finely chopped fresh ginger finely chopped shallots finely chopped garlic hot pepper flakes freshly grated Parmesan cheese fresh ground pepper to taste chopped fresh basil Bring enough water to boil with salt, add penne, stir and bring to and boil again, stirring. Cook until pasta is al dent , drain and reserve 1/4 cup of the cooking liquid, in the same pan melt the butter, ad d ginger, shallots and garlic. Cook briefly until wilted, add pasta, reserved cooking liquid, 1 Tbsp butter, pepper flakes, Parmesan, salt and pepper, and basil - toss well. O1Penne Pasta Ginger & Basil - Extended recipe Italian QA Vegetable San Diego Union Pat Padilla Pizza Dough Breads & Rolls Serving(s) Cup(s) tsp(s). Tbsp(s). Tbsp(s). Cup(s) Pkg(s). Cup(s)J all purpose flour honey olive oil cool water fresh or dry yeast warm water Place flour in processor. Combine salt, honey, olive oil, and the 3/4 cup cool water in a small bowl or measuring cup. Mix well. Dissolve the yeast in he 1/4 cup warm water and let proof for 10 minutes. With the motor running, slowly pour the salt and honey liquid through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the side of the blade. If it is sticky add sprinklinC gs of flour. Transfer the dough to to a lightly floured surface and knead until it is smooth. Place in a small buttered bowl and allow the dough to rest for 30 minutes. Divide the dough in 4 equal parts. Ro ll each piece into a smooth tight ball. Place on a flat sheet or dish, cover with a damp towel and refrigerate. One hour before baking, remove dough from the refrigerator. Lightly flour work surface. Using E fleshy part of your fingertips, flatten each ball of dough into a circle, about 6 inches in diameter, making the outer edge thicker than the center, turn the dough over and repeat. Lift the dough from the work surface and gently stretch edges, working clockwise to form a 7-8 inch circle. You can also use a rolling pin, using your fingers to form a ridge. Brush with olive oil to within 1 inch from the edge, top with G whatever and bake 10-12 minutes. Pizza Dough - Extended recipe Italian Bread Wolfgang Cookbook Pat Padilla Potato Cheese Soup Serving(s) 1/2 - 2/3 Diced Clove(s) Jar(s) Whole Can(s) Can(s) Lb(s). Lb(s).J potatoes garlic - minced A"mild or medium paces pecante sauce A'scallion onions,greens included,chopped chili Ortega peppers diced swansons chicken broth jack cheese,shredded sharp cheddar cheese,shredded potatoes, garlic and onions in olive oil, add stock, chilies, pecante sauce, salt and pepper to taste, ( if you want more garlic, add garlic powder.) Simmer gently for about 45 minutes - add cheese slowl y, (make sure the fire is down low) or cheese will get gummy, serve immediately. I find that Ritz crackers go well with this soup. O$Potato Cheese Soup - Extended recipe American QA Vegetable Sam's Kitchen Pat Padilla Potato Frittata Potato Serving(s) 1 1/2G Cup(s) Clove(s) Tbsp(s). Can(s) Tbsp(s). Whole Cup(s) Cup(s) Tbsp(s). tsp(s). tsp(s). tsp(s). chopped onions garlic - minced butter divided A&artichoke hearts - drained & quartered diced cooked potatoes A grated Parmesan cheese - divided chopped parsley chopped basil pepper onions and garlic - add artichoke hearts, saut 2 minutes, in a large bowl - mix in artichoke mixture, potatoes, all but 2 tbsp. cheese, all spices, heat butter and oil, pour in egg mixture - cook over loB w heat, 20 minutes, add cheese and place in broiler for a few minutes. I bake this in the oven and it turned out great - about 40 minutes @ 325 O!Potato Frittata - Extended recipe Italian QA Vegetable Pat Padilla A$Potatoes Au Gratin / Boursin Cheese Potato 1 1/2G Cup(s) Pkg(s). Lb(s). tsp(s).J whipping cream 5 Oz size boursin cheese with herbs (rondel ) will do red new potatoes (unpeeled), scrubbed, thinly sliced chopped fresh parsley Preheat oven to 400 . Butter 9x13 inch baking dish. Stir whipping cream and cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth. Arrange half of sliced potatoes in bakingB dish in slightly overlapping rows. Generously season potatoes with salt and pepper. Pour half of cream mixture over, arrange remaining potatoes, season with salt and pepper, pour remaining cream mixture over Co potatoes, bake until top is golden brown and potatoes are tender. (about 1 hour) sprinkle with fresh parsley. O6Potatoes Au Gratin / Boursin Cheese - Extended recipe French QA Vegetable Bon App Pat Padilla Potato Pancakes Potato Serving(s) 4 or 5 Whole Whole Tbsp(s). tsp(s). tsp(s).J potatoes, shredded flour baking powder fresh pepper to taste Shred potatoes, place in colander, add salt, cover with Saran wrap (so that they don't turn colors), beat eggs, add ingredients, mix well with potatoes, fry in flat pan in butter until golden brown. Serve withB applesauce. O!Potato Pancakes - Extended recipe German QA Vegetable Sam's Kitchen Pat Padilla Pretzels Breads & Rolls pretzelsF Oz(s). Oz(s). tsp(s). Oz(s). Cup(s) tsp(s). Tbsp(s). Whole tsp(s).J plus 1 tsp butter yeast sugar fluid - lukewarm milk flour caraway seeds egg slightly beaten coarse sea salt Grease two cookie sheets. Mix sugar and yeast together, proof in a warm place for 20 minutes. In a saucepan melt the butter, add the milk - allow the mixture to cool to lukewarm. In processor : add flour, salt , pulse to blend. Add liquid in slowly - knead for 1 minute - let rise for 30 minutes - shape into pretzels, boil for 1 minute - place on cookie sheet - brush with egg and sprinkle coarse salt- bake until goldC en brown at 400 Pretzels - Extended recipe American Bread Cookbook Pat Padilla Scampi Fettucini Pasta Serving(s) Oz(s). tsp(s). tsp(s). Drip(s) Cup(s) Cup(s) Whole tsp(s). Tbsp(s). Tbsp(s). tsp(s). Cup(s) J fettucini pasta cooked al dent chopped garlic chicken bouillon granules lea & Perrins Worcestershire half-and-half grated Parmesan Scampi A(jumbo shrimp (rinsed, peeled & deveined) chopped garlic butter white wine fresh chopped parsley chicken bouillon granules Fettucini: In Teflon coated frying pan (over medium heat) saut cooked pasta with garlic and chicken bouillon. Add Worcestershire, then half-and-half. Saut until all is hot. Add Parmesan cheese, toss, B and turn to low, let simmer. Scampi: In a small frying pan, saute shrimp with butter, wine, garlic and chicken bouillon. When shrimp is cooked, (it turns pink), place fettucini on a plate with scampi on top. C< Sprinkle with fresh parsley and serve with garlic bread. O'Scampi Fettucini - Extended recipe Italian Seafood Golden Lion Restaurant Pat Padilla Shitake Mushroom Spinach Quiche Serving(s) Whole tsp(s). Tbsp(s). Cup(s) Whole Cup(s) Cup(s) tsp(s). tsp(s). Pkg(s). Cup(s) Cup(s) J pie crust all purpose flour butter shitake mushrooms chopped basil or 1 1/2 tsp dried dry mustard cayenne pepper A#10 Oz size spinach, thawed, drained provolone cheese A diced ham Preheat oven to 450 , sprinkle flour over pie crust. Melt butter in heavy medium skillet over medium heat, add mushrooms and saute until beginning to soften (about 3 minutes), whisk eggs, milk, basil, mustard, and cayenne pepper to blend in large bowl, add spinach, cheese, ham and mushrooms, stir to blend well, season with salt and pepper, pour filling into crust. Bake until filling is just set in center, about 50 C minutes, let set 15 minutes. I would use half provolone cheese and half jack. The provolone had a real bite to it. Similar to Swiss. O1Shitake Mushroom Spinach Quiche - Extended recipe American Bon App Pat Padilla Shrimp Pasta Pesto Serving(s) Cup(s) Clove(s) Cup(s) Tbsp(s). Whole Clove(s) Cup(s) Whole Whole Lb(s). Lb(s). cleaned basil leaves garlic - whole olive oil, divided Parmesan cheese salt and pepper to taste &leeks, white parts only, thinly sliced garlic, minced white wine juice of lemon "large tomatoes, seeded and chopped A"large shrimp, shelled and deveined fettuccine, cooked al dent A kept warm In a food processor, chop the basil coarsely with the garlic clove. Add 6 tbsp. of the olive oil. Process until the mixture is finely chopped. Mix in the cheese and salt and pepper to taste, set aside. In a deep skillet, saut the leeks and the minced garlic in the remaining olive oil until softened. Add the wine. Boil vigorously for 4 minutes. Add the lemon juice and tomatoes. Season to taste with salt and C pepper. Cook until the tomatoes begin to release their liquid. Add the shrimp. Toss well and simmer for 3 to 4 minutes until the shrimp are pink and firm. Stir in the reserved basil pesto and adjust seasoniD>ng. Serve in large shallow soup bowls on a bed of fettuccine. .666666666666666667 O0Shrimp Pasta Pesto - Extended recipe Italian Seafood San Diego Union Pat Padilla Southwestern Relish Dressings & Sauces Cup(s).F Cup(s) Cup(s) Cup(s) Cup(s) Whole Cup(s) Cup(s) Tbsp(s). tsp(s). tsp(s). tsp(s). tsp(s). cooked corn kernels diced - peeled jicama diced red bell pepper diced green bell pepper jalape o pepper - seeded-minced distilled white vinegar brown sugar chopped fresh cilantro mustard seeds ground cumin white pepper Combine all of the ingredients in a mixing bowl and toss together thoroughly - chill for at least 2 hours - drain off any excess liquid - refrigerate up to 7 days. Serve with roast turkey - chicken or grilled B or poached fish. O*Southwestern Relish - Extended recipe American QA Vegetable Condiment Cookbook Pat Padilla Spanokapita Serving(s) Whole Whole Tbsp(s). Pkg(s). Pkg(s). Pkg(s). Cup(s) Tbsp(s). Whole Pkg(s). Cup(s) med size onion green onions salad oil A&10 Oz size frozen chopped spinach thaw A!12 Oz size low-fat cottage cheese A-8 Oz size cream cheese (neuf chatel) softened crumbled feta cheese (2 Oz) minced fresh dill or 1/2 dried large egg 16 Oz size filo A margarine green onions for garnish Spanokapita - Extended recipe Continental QA Vegetable Good Housekeeping Pat Padilla Spinach & Bulgur Salad Salad Serving(s) Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). tsp(s). Cup(s) Whole Cup(s) Cup(s)J bulgur boiling water plain yogurt olive oil red wine vinegar ground cumin fresh spinach, bite size pieces large red onion, sliced sliced black olives freshly grated Parmesan Combine bulgur and boiling water in small bowl, let stand until water is absorbed, about 10 minutes, cool bulgur completely. For dressing, stir yogurt and next 4 ingredients together in another small bowl, sea B|son with salt and pepper, place spinach, onion, olives, Parmesan and bulgur in large bowl, add dressing to taste, toss well. O(Spinach & Bulgur Salad - Extended recipe Mediterranean Salad Bon App Pat Padilla Spinach Casserole Serving(s) 1 to 2 1 1/2 Pkg(s). Pkg(s). Cup(s) Can(s) Cup(s) Cup(s) Cup(s) Cup(s) frozen spinach, drained well 8 Oz size softened cream cheese cream of mushroom soup non marinated artichoke hearts chopped onion cheddar cheese, grated bread crumb, mixed with 1/4 melted butter Chop onion fine. Break artichoke hearts and spread on bottom of 9x13 glass dish. Cook spinach in small amount of salted water. Drain well. Add cream cheese, soup and onions, mix well. Pour over artichoke heBTarts. Cover with grated cheese and buttered crumbs. Bake at 300 for 45 minutes. O#Spinach Casserole - Extended recipe American QA Vegetable Sharon King Pat Padilla Spinach Pesto Dressings & Sauces 1 1/2 D Cup(s).F 1 1/4 Clove(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Cup(s) tsp(s). Cup(s)J medium garlic cloves !fresh basil (about 1 medium bunch fresh spinach (well rinsed) parsley pine nuts olive oil black pepper freshly grated Parmesan In a food processor, fitted with steel blade process the garlic cloves until pureed, add the basil, spinach, parsley, process until finely chopped. Add the pine nuts; finely chop, pour in olive oil, in a fine Bastream and process until oil is absorbed, add pepper. Add Parmesan just before serving, process. Spinach Pesto - Extended recipe Italian QA Vegetable San Diego Union Pat Padilla Spinach Phyllo Pizza Breads & Rolls Serving(s) 1 1/2 Lb(s). tsp(s). sheets Tbsp(s). tsp(s). Cup(s) Cup(s) 1 1/2 Tbsp(s). spinach (about 2 bunches, coarse stems discarded, washed butter melted and kept warm of filo stacked between 2 sheets of wax paper and covered with dampened towel grated Parmesan dried mint very thinly sliced red onion finely crumbled feta A olive oil Cook the spinach in the water clinging to the leaves, covered over moderate heat for about 3 to 4 minutes, until wilted, refresh under cold water, drain well. Heat the oven to 400 , brush a baking sheet light ly with butter, sprinkle the dough with Parmesan, layer with another sheet, press firmly so it adheres to bottom layer. Butter and sprinkle and layer remaining filo. Brush top sheet lightly and bake crust in C the middle of he oven for 15 minutes. Arrange the spinach evenly on the crust, leaving a 1" border, crumble mint over it and season the spinach with salt and pepper, scatter onion, sprinkle with feta cheese, a nd drizzle it with the oil, bake the pizza in the middle of the oven for 15 minutes or until the cheese is melted, preheat the oven to 400 .666666666666666667 O&Spinach Phyllo Pizza - Extended recipe American Bread Gourmet Magazine Pat Padilla Spinach Salad Cheese Salad Serving(s) 2 1/2 pc(s). Oz(s). Cup(s) Tbsp(s). tsp(s). Tbsp(s). Lb(s). Pint(s)J!7" pita picket, halved crosswise, $and separated to form 4 semi-circles soft goat cheese walnuts, minced white-wine vinegar dijon mustard olive oil spinach - cherry tomatoes - quartered Make the croutons, preheat the oven to 350 , spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in g ently, cut the pita into 1" pieces, and bake the croutons on a baking sheet in the middled of the oven for 15 to 20 minutes, until golden brown. In a large salad bowl, whisk together the vinegar,mustard and saC lt & pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified, add the spinach, tomatoes and croutons, toss well. O.Spinach Salad Cheese - Extended recipe American Salad Bon App Pat Padilla Split Soup Serving(s) Lb(s). Cup(s) Cup(s) Whole Tbsp(s). Stalk(s) Tbsp(s). tsp(s). Cup(s) Cup(s) Cup(s) Whole Cup(s) tsp(s). dried green split peas chicken stock water A$meaty ham bone or 2 smoked ham hocks dry sherry celery, leaves included, diced chopped Italian parsley crumbled dried tarragon unsalted butter diced carrots diced onions A(leek (white part only) rinsed and sliced slivered fresh spinach leaves pepper Rinse split peas in strainer, then combine with stock and water, in large soup pot, bring to a boil. Add ham bone, celery, 1 Tbsp parsley and tarragon, reduce heat to medium-low and simmer, partially covered, B stirring occasionally, 45 minutes. Melt butter in saucepan over medium-low heat. Add carrots, onions and leek. Cook until vegetables are tender, abut 10 minutes. Add to soup pot, along with spinach. Simmer, partially covered, 30 minutes. Remove soup from heat. Remove ham bone and shred meat from bone, removing any excess fat. return meat to soup. Add sherry, pepper, remaining parsley, heat through and serve iD mmediately. O&Split Soup - Extended recipe American QA Vegetable Basics Cookbook Pat Padilla A"Stir-Fried Spinach in Garlic Sauce Salad Serving(s) 1 1/2 1 1/2 1 1/2G Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Lb(s).J chicken broth soy sauce scotch or med dry sherry rice or white-wine vinegar cornstarch sugar vegetable oil minced garlic minced ginger root spinach cooked rice as an accompaniment In a glass measure - stir together the broth - soy sauce - scotch - vinegar - cornstarch, sugar, until the cornstarch is dissolved. In a wok, heat until hot, stir fry the garlic and ginger until golden, add spB inach in in batches, stir-frying until each batch is wilted slightly before adding each new batch. Stir the cornstarch mixture, add it to the wok, and stir-fry for 1 to 2 minutes, until the sauce is thickenedC .333333333333333333 O4Stir-Fried Spinach in Garlic Sauce - Extended recipe American Salad Gourmet Magazine Pat Padilla A#Summer Tomato Basil Cream Soup Serving(s) 2 1/2 Tbsp(s). Whole tsp(s). Lb(s). Pint(s) Pint(s) Cup(s) Cup(s) unsalted butter 'large shallot or 1 medium onion, peeled and thinly sliced salt, divided use $juicy, ripe tomatoes, peeled, seeded and coarsely chopped. ! rich chicken stock, see comments white pepper to taste heavy cream, chilled A"loosely packed fresh basil leaves, finely chopped small leaves for garnish In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion. Saut over medium heat just until wilted and very lightly colored, about 7-8 minutes. Stir in 2 tsp. of the saB lt and the tomatoes. Cover tightly, and cook slowly for about 12 minutes until the tomatoes are soft. Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade, and puree until sm ooth. Return the puree to the saucepan. Stir in the chicken stock and milk. Season with white pepper. Heat gently for a few minutes. In a chilled bowl beat the heavy cream just until it forms soft peaks, sD tir in the remaining 1/2 tsp. of salt and the finely chopped basil. Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl. Place a couple of basil leaves in the cent Euer for garnish. To enrich stock, add celery, small onion, carrot,scraped & chopped,parsley. Bring to a boil. Strain. O5Summer Tomato Basil Cream - Extended recipe Italian QA Vegetable San Diego Union Pat Padilla Dried Tomato Basil Butter Dressings & Sauces Stick Lb(s). Cup(s) Clove(s) Cup(s)J (1 stick butter, softened oil-packed sun-dried tomatoes, drained and minced garlic, minced fresh ground pepper chopped fresh basil Beat together all the ingredients in a small bowl. Form the mixture into a cylinder, wrap in waxed paper, and chill until ready to use. Good with pasta, or to flavor freshly steamed vegetables or grilled chiB cken breasts. O1Sun Dried Tomato Basil Butter - Extended recipe American Butter Soup Sauce Cookbook Pat Padilla Swordfish Avocado Salsa Serving(s) 2 1/2 Whole Tbsp(s). tsp(s). Whole Tbsp(s). Tbsp(s). Cup(s) Clove(s) tsp(s). Dash(s) Cup(s) swordfish steaks butter pepper balsa ripe avocado - diced olive oil fresh lemon juice scallions - chopped garlic - crushed hot pepper sauce A (approx.) chopped fresh cilantro Broil fish 4" from the heat - until lightly browned (about 4 minutes), turn fish steaks and brush each with butter, broil 4 minutes longer (until fish is opaque), transfer to platter - top with balsa. .333333333333333333 O.Swordfish Avocado Salsa - Extended recipe American Seafood Karen Nagler Pat Padilla Tandoori Marinade Dressings & Sauces 1 1/2 Cup(s) 1 1/2 1 1/2 Cup(s) Cup(s) tsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s).J plain yogurt fresh lemon juice paprika minced fresh garlic minced fresh ginger cumin cayenne pepper (or much less) turmeric cardamom freshly ground pepper AJCombine all ingredients in a bowl, makes enough for 3 1/2 lamb or poultry. O#Tandoori Marinade - Extended recipe Indian QA Vegetable San Diego Union Pat Padilla Chicken Pasta Pasta Serving(s) Oz(s). Oz(s). Oz(s). Oz(s). Oz(s). Oz(s). Oz(s). Tbsp(s). Tbsp(s). Oz(s). Tbsp(s). Tbsp(s). Oz(s). Tbsp(s). vermicelli - cooked al dent "cooked and shredded chicken breast Oz peanut sauce mung bean sprouts crushed peanuts thinly grated carrots chicken stock chopped cilantro chopped green onion tbsp grated ginger tbsp chopped garlic tbsp sesame oil and honey peanut sauce peanut butter rice wine vinegar chili paste with garlic hot chicken stock A soy sauce Combine ingredients for sauce and refrigerate. Chicken Heat chicken with chicken stock and peanut sauce over medium heat in a wok or large frying pan, add mung beans sprouts and green onions, toss with pasta,Bh serve in large warm pasta bowls, and garnish with grated carrots, chopped cilantro and crushed peanuts. O$Thai Chicken Pasta - Extended recipe Continental Chicken Metro News Pat Padilla A"Thai Chicken Ribbons Spicy Sauce Serving(s) Lb(s). Clove(s) Tbsp(s). Tbsp(s). Tbsp(s). Cup(s) Tbsp(s). Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). boneless chicken breast skewers - soaked in hot water garlic - chopped ginger - peeled and chopped black pepper chopped green onion creamy peanut butter soy sauce red wine vinegar chili sauce with garlic cup chicken broth sugar sesame oil A salad oil Chinese wine or dry sherry ground oriental hot mustard Pound chicken breasts slightly for more even thickness, cut into 1/2 inch ribbons, thread on skewer, weaving in wave-like design, one strip of chicken per skewer. for marinade - mix well in not reactive dish, B marinate chicken in refrigerator for 3 hours. For sauce - blend all ingredients in processor, use sauce for dipping, grill or broil 1 to 2 minutes on each side. O4Thai Chicken Ribbons Spicy Sauce - Extended recipe Continental Chicken San Diego Union Pat Padilla A!Thai-Style Chicken Potato Salad Salad Serving(s) Cup(s) tsp(s). Tbsp(s). Tbsp(s). Clove(s) tsp(s). tsp(s). tsp(s). Cup(s) Whole Head(s) Whole Cup(s) fresh lemon juice light soy sauce ground coriander ground cumin (large) garlic, minced brown sugar turmeric cayenne plain non-fat yogurt A&chicken breasts, boned skinned & split green onions, chopped A*romaine, rinsed & torn into bite sized pcs large baking potatoes fresh cilantro Mix lemon juice, soy sauce, coriander, cumin, garlic, brown sugar, turmeric and cayenne in large bowl. remove 1 tbsp. of the mixture to small bowl. Combine with yogurt. Reserve this mixture for later. Add cB hicken to remaining mixture in large bowl. Turn to coat all sides. Refrigerate, covered at least 30 minutes to several hours. Wrap lettuce in paper towel. Put into plastic bag. Refrigerate to crisp. Microw ave potatoes, until almost done (about 8 minutes), cut lengthwise into wedges. Heat broiler to high. Line broiler pan with foil, spray foil with non-stick vegetable spray. Arrange chicken and potato wedges oD n foil, brush potatoes with some of the marinade. Broil 4 inches from heat, until chicken juices run clear and potatoes are nicely crisped, 8 to 10 minutes. Cut chicken into strips. Cut potatoes into bite s ized chunks. Just before serving, toss romaine with yogurt mixture. Arrange chicken and potatoes over lettuce. Sprinkle with cilantro and green onions. O3Thai-Style Chicken Potato Salad - Extended recipe Continental Salad San Diego Union Pat Padilla Lorenzo Serving(s) Lb(s). Lb(s). Lb(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) Tbsp(s). Whole J&firm tofu, drained and cut into 7 or 8 slices white onions, chopped small mushrooms, sliced oregano basil parsley thyme garlic, chopped cumin tbsp honey cayenne pepper sherry cheddar cheese Parmesan cheese the onions with oregano, basil, parsley, thyme and chopped garlic, cook the onions until they are clear and 1/3 of the liquid has cooked out. In a separate pan, saut the mushrooms with cumin and cayenne pepper until 1/2 of the liquid has cooked out. Drain the left over liquid. In a bowl beat the eggs, then add the spinach and 1/4 of the mushrooms and onions. Remove 1/2 of the leftover onions from the pan wiC th a spoon so that you won't lose the juice, add all the mushrooms, sherry and tamari, mix together. Add the liquid from the mushrooms and the crushed tomatoes and the honey to the sauteed onion and spices (sa uce) pour 1/2 cup of sauce into pan, shake the pan from side side, place tofu pieces on top of the bottom of the pan, spread the spinach and egg mixture, layer with cheddar cheese, bake in preheated oven at 375E for 30 to 45 minutes. Lorenzo - Extended recipe American QA Vegetable RA Kung-Food Pat Padilla A$Veal Piccata Capers Serving(s) Slice(s) Oz(s). Tbsp(s). Cup(s) Tbsp(s). Tbsp(s). tsp(s).J bacon , chopped veal scallops, (about 6) pounded very thin all purpose flour for dredging butter (1/2) stick dry white wine toasted pine nuts drained capers minced fresh sage fresh sage leaves for garnish Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon, season veal with salt and pepper, dredge in flour; shake off excess. Add 1 tbsp.butter to pan drippB ings in skillet and melt over medium-high heat, add veal and saut until just cooked through, about 1 minute per side. Divide veal between 2 plates, tent with foil to keep warm. Add wine to same skillet and bring to boil, scraping up browned bits, boil until liquid is reduced to 3 tbsp., about 2 minutes, whisk in remaining 3 tbsp. butter, mix in pine nuts, capers, minced sage and bacon, season with pepper, spoon sD4auce over veal. Garnish with sage leaves and serve. O6Veal Piccata Capers Nuts - Extended recipe Italian Bon App Pat Padilla Redneck (Poor Man s) Caviar A Appetizer Serving(s) Can(s) Can(s) Cup(s) Whole Whole Whole Whole Jar(s) blackeyed peas(drained) A!chopped green chilies(drained) or chopped jalapenos(for hot) green pepper(chopped) or A"red pepper,green pepper(for color) cloves garlic(chopped) onion (chopped) Italian dressing (small) Chop all ingredients as small as possible and mix together with blackeyed peas and Italian dressing. Let marinate in ice box, the longer the better. Great for dipping with the new Fritos (scoops). O-Redneck (Poor Man s) Caviar - Extended recipe New Orleans Specialties QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Layered Pie Dessert Serving(s) Cup(s) Stick(s) Cup(s) Pkg(s). Cup(s) Can(s) Box(s) Box(s) Box(s) Cup(s) Pkg(s). 1st. Layer flour margarine(soft) pecans 2nd. Layer cream cheese 10X (confectioners sugar) 6 oz. of cool whip 3rd. Layer A"chocolate Jello instant pudding or vanilla Jello instant pudding & A(chocolate Jello instant pudding(Lighter) Toppping 6 oz. of cool whip 1st. Layer Mix together the flour, margarine and pecans. Put in greased and floured 9 X 13 pan. Bake at 350 for 20 minutes. Cool. 2nd. Layer Mix together the cream cheese, 10X sugar and 1/2 of a 12 oz. contai ner of cool whip. Spread on top of the cooled layer in pan. 3rd. Layer Mix together the milk and the pudding. You can use any flavor pudding that you please, but I find that 2 chocolate is good for chocolate lC overs, 1 vanilla and 1 chocolate is heavenly and very smooth. Spread over the 2nd. Layer. Topping Top with the other half (6 0z.) of cool whip. Place in ice box till cold. Serve. Layered Pie - Extended recipe American Pizza RA/Alene Wagner Roving Elks RV Club Pensacola, Fl. Pat Padilla Pear Salad Salad Serving(s) Oz(s). Oz(s). Pkg(s). Cup(s) Cup(s) canned pears with juice cream cheese A"large lemon Jello(diet or regular) A cool whip to 1/2 cups mayonnaise Dissolve Jello in 1 cup boiling water. Put in blender the pears, juice and cream cheese. Blend well. Add dissolved Jello and mix well. Chill until set. Top with cool whip mixed with mayonnaise as desired. Pear Salad - Extended recipe American Salad RAbSylvia Becker given to her by her mother Melva Hallin of Oregon. Rovin Elks RV Club Pensacola, Fl. Pat Padilla Spinach Dip I A Appetizer Serving(s) Cup(s) Cup(s) Box(s) Box(s) Loaf(s) 16 oz. sour cream mayonnaise 10 oz. frozen chopped spinach Reese vegetable soup mix bread (fresh cooked-unsliced) Cook spinach as directed on package. Drain and cool. Mix together the spinach,sour cream, mayonnaise and the box of Reese vegetable soup mix. Refrigerate. Hollow out the center of the bread and put spinach dipB in center of bread. Serve with the bread chunks you took out of bread or crackers. Do not put dip in bread until ready to serve. O Spinach Dip I - Extended recipe American QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Punch Beverage Serving(s) 1 1/2 Cup(s) Box(s) Can(s) Can(s) Can(s) sugar large orange Jello large frozen orange juice large pineapple juice large frozen white lemonade In saucepan, dissolve 1 1/2 cups sugar in 2 cups water. Add 1 large orange Jello and stir until dissolved. In a gallon container add: 1 large can frozen orange juice, 1 large can pineapple juice, 1 large can BDfrozen white lemonade. Add sugar and Jello and 4 cups of cold water. Punch - Extended recipe American Drink Pat (Phillippi-Rhodes) Padilla Pat Padilla Milk Fluff Dessert Serving(s) Whole Whole tsp(s). tsp(s). Cup(s) Dash(s) Dash(s) egg whites(beaten almost stiff) egg yolks(well beaten) sugar vanilla A cold milk nutmeg Method: Separate egg, putting the whites in one dish and the yolks in another. Beat egg whites slightly and add 8 tsp. sugar and beat until stiff. Add dash of salt to egg yolks and beat until thick. Add 4 cupsBd cold milk , 1 tsp. vanilla and fold in egg whites. Pour into pudding cups and garnish with nutmeg. Milk Fluff - Extended recipe American Puddings Jean (Hendrix) Phillippi Pat Padilla Hot Chocolate Beverage Cup(s) Cup(s) Pinch(s) Cup(s) A Square(s) Tbsp(s). water unsweetened chocolate sugar marshmallows or cool whip (opt) Heat water and chocolate together over low heat, stirring until chocolate melts. Stir in sugar and salt. Boil 4 minutes, stirring constantly. Then stir in milk slowly. Heat until scalded. Do not boil. Just befoBXre serving, beat with beater until smooth. Serve hot with marshmallows or whipped cream. Hot Chocolate - Extended recipe American Drink Jean (Hendrix) Phillippi Pat Padilla Jalapeno Chilie Dip A Appetizer Serving(s) Can(s) Whole tsp(s). tsp(s). tsp(s). tsp(s). 16 oz. tomatoes A jalapenos garlic powder oregano onion lemon juice Pour one 16 oz. can of tomatoes into blender. Add 3 jalapenos, 1 tsp. garlic powder, 1 tsp. oregano, 1/8 tsp. onion and 1 tsp. lemon juice. Turn on blender and Mix for about 30 seconds. Wow, now you have some gB reat Jalapeno dip. O%Jalapeno Chilie Dip - Extended recipe Mexican QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Seafood Supreme Serving(s) Oz(s). Cup(s) Cup(s) Cup(s) Tbsp(s). tsp(s). Lb(s). Pint(s) tsp(s). Cup(s) A#Peppereridge Farm Herb Stuffing Mix chopped onion chopped celery chopped green pepper chopped parsley cooked, chopped shrimp A crab meat lea & Perrins sauce or 2 cups mayonnaise to taste Saute all vegetables until done. Mix in other ingredients. Mix well. Spoon into shallow dish (greased) and bake for 30 minutes at 350 Fantastic. O!Seafood Supreme - Extended recipe Cajun Seafood RA1Aunt Nette (Phillippi) Brightson New Orleans, La. Pat Padilla Grouper Supreme Serving(s) Whole Cup(s) Cup(s) Cup(s) Tbsp(s). Cup(s) Pinch(s) Can(s) Whole Stick(s) 4 oz. fillet of grouper chopped green peppers chopped onion chopped celery chicken bouillon water chopped parsley 16 oz. tomatoes Sauce slices Swiss cheese butter Saute all ingredients together in pan. Put fish in baking dish and put ingredients in pan. Bake at 350 for 30 minutes. Melt butter and cheese and pour on top on fish before serving. O!Grouper Supreme - Extended recipe Cajun Pat (Phillippi-Rhodes) Padilla Pat Padilla Crab Louis Serving(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Lb(s). Whole Whole Whole pc(s). Whole mayonnaise chili sauce chopped green pepper relish chopped green onion lemon juice lump crab meat tomato(peeled & sliced) green pepper(cut in rings) hard boiled eggs(sliced) pimento strips lettuce leaves Mix mayonnaise, chili sauce, green pepper, relish, lemon juice and crab meat. Salt and pepper. Chill. Serve on lettuce leaf. Garnish with green onion, pimento and green pepper rings. Place tomato slices and eggBP slices around the lettuce and crab to make it look pretty. Serve with crackers. Crab Louis - Extended recipe Cajun Seafood Betty (Phillippi) Cook Pat Padilla Crab Casserole Serving(s) Lb(s). Whole Cup(s) Tbsp(s). Whole Tbsp(s). Pinch(s) Pinch(s) tsp(s). tsp(s). tsp(s). Pinch(s) Pinch(s) tsp(s). Cup(s) Stick(s) A crab meat hard boiled egg yolks flour green pepper(chopped) onion(chopped) pepper parsley leaves dry mustard lea & Perrins sauce celery leaves vinegar Topping paprika bread crumbs butter Pick over crab meat for shells and place in ice box. Sprinkle a few drops of vinegar over meat. Mix all the other ingredients together , discarding the egg whites from the hard boiled eggs and crumbling the eg g yolks into mixture. Now add the crab meat stirring well. Place in greased casserole dish. Sprinkle bread crumbs on top and then the paprika. Dot with the butter. Cook in 400 oven for about 20 minutes or untC il golden brown. .333333333333333333 O Crab Casserole - Extended recipe American Seafood Joyce Saveika Chesapeake, Va. Pat Padilla A!Crab Cakes from a Maryland Tavern Serving(s) 1 1/4 Lb(s). Tbsp(s). tsp(s). tsp(s). tsp(s). Dash(s) Dash(s) Whole Cup(s) Whole A crab meat mayonnaise gouldens mustard pepper lea & Perrins sauce tabasco sauce eggs(beaten) chopped parsley saltine crackers(crushed-fine) Mix all ingredients well and put in ice box for at least 1 hour. The batter works better cold. Then you can either make small cakes and drop in hot oil until they float to the top or you can put them in greaseB}d muffin tin and bake at 350 for about 30 minutes or until golden brown. Either way they are the best you have ever tasted. O3Crab Cakes from a Maryland Tavern - Extended recipe American Seafood RAOPat (Phillippi-Rhodes) Padilla From a Tavern on the Chesapeake Bay in Maryland. Pat Padilla Salmon Cakes Serving(s) Can(s) Whole Tbsp(s). Clove(s) Whole Whole salmon(drained) flour garlic(small-chopped) onion(small-chopped) saltine crackers(crushed) Mix all ingredients well and put into ice box for at least 1 hour. Holds together better if cold. Make into patties and drop into hot oil until brown or put into greased muffin tin and bake for about 20 to 30 mBkinutes or until golden brown at 350 Good plain or with a white sauce. White sauce recipe on another page. Salmon Cakes - Extended recipe American Seafood RA'Aylita Pritchard-Hoover Chesapeake, Va. Pat Padilla Salmon Loaf Serving(s) Cup(s) Whole Tbsp(s). Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) salad dressing egg beaten lemon juice cream of celery soup chopped green pepper chopped onion flaked salmon bread crumbs AEMix well and put into a greased loaf pan and bake for 1 hour at 350 Salmon Loaf - Extended recipe American Seafood Jean (Hendrix) Phillippi Pat Padilla A Cheese & Shrimp Dinner Favorites Serving(s) 1 1/2 1 1/2 1 1/2 Cup(s) Cup(s) tsp(s). Can(s) Cup(s) Lb(s). Tbsp(s). Tbsp(s). Cup(s) Cup(s) Pinch(s) Pinch(s) chopped green pepper A margarine tomatoes grated American cheese shrimp, cooked and cleaned minced onion flour water pepper Cook green peppers and onion in butter until tender but not brown. Blend in flour, salt and pepper. Add tomatoes and cook until mixture thickens. Add cheese, stir until melted. Add shrimp and heat. Combine ricBRe, water and salt in sauce pan as directed on package. Serve shrimp with hot rice. O2Cheese & Shrimp Dinner Favorites - Extended recipe American Seafood Jean (Hendrix) Phillippi Pat Padilla Clam Chowder Serving(s) Whole Whole Can(s) Can(s) Qt(s). Whole Pinch(s) Pinch(s) potatoes(diced) small onion(chopped) tomato soup clams(drained) saltines(crushed) pepper Put enough water in a pan to cover the potatoes, boil for 30 minutes until the potatoes are done. Stirring often. Add the rest of the ingredients and simmer for 10 to 20 minutes. Salt and pepper to taste. Clam Chowder - Extended recipe American Seafood Pat (Phillippi-Rhodes) Padilla Pat Padilla Remoulade Sauce I Dressings & Sauces Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Oz(s). Oz(s). Clove(s) Cup(s) Cup(s) minced celery minced green onion catsup vinegar creole mustard horseradish sauce chopped garlic chopped parsley A olive oil ArMix all ingredients, refrigerate at least 2 hours. Will keep in refrigerator for months. Great for cooked shrimp. O$Remoulade Sauce I - Extended recipe Cajun QA Vegetable Jean (Hendrix) Phillippi Pat Padilla Remoulade Sauce II Dressings & Sauces Cup(s) Cup(s) Tbsp(s). Cup(s) Whole Clove(s) Tbsp(s). tsp(s). tsp(s). tsp(s). Tbsp(s). mayonnaise or salad dressing mustard chopped dill pickle chopped hard boiled egg chopped garlic drained capers (opt) tarragon leaves pepper chervil (type of parsley) chopped parsley Mix together the mayonnaise and mustard, then other ingredients. Refrigerate, covered for several hours. Served with shrimp or other seafood. O%Remoulade Sauce II - Extended recipe Cajun QA Vegetable London Chop House Detroit. Pat Padilla Remoulade Sauce III Dressings & Sauces Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). Pinch(s) Tbsp(s). Cup(s) Cup(s) Cup(s) tsp(s). lemon juice vinegar mustard pepper paprika cayenne catsup minced green onion A salad oil chopped celery tarragon Combine lemon juice, vinegar, tarragon. Then seasonings. Gradually add oil. Blend well (shake). Add celery and onion. Great for shrimp or seafood. O&Remoulade Sauce III - Extended recipe Cajun QA Vegetable River Bend Cook Book Pat Padilla Remoulade Sauce IIII Dressings & Sauces Cup(s) Whole Whole Tbsp(s). Clove(s) Tbsp(s). tsp(s). Whole Pinch(s) Pinch(s) hard boiled eggs yolks raw egg yolk tarragon vinegar chopped garlic A olive oil mustard lemon-juice cayenne pepper Put boiled yolks in a bowl, mash until perfectly smooth. Add vinegar and seasonings to taste. Add olive oil, drop by drop, working constantly. Add raw egg yolk. Work in until light. Add juice of 1/2 lemon. Mix Bt well increasing quantity of oil and vinegar according to taste. (If sauce is not thoroughly mixed, it will curdle). O'Remoulade Sauce IIII - Extended recipe Cajun QA Vegetable RA0Times Picayune Creole Cook Book New Orleans, La. Pat Padilla Baked Sweet Potatoes Potato Serving(s) Whole Cup(s) medium sweet potatoes crisco A}Scrub 4 medium sweet potatoes. For soft skins, rub with crisco. Bake in hot oven (400 ) for 35 to 40 minutes or until tender. O&Baked Sweet Potatoes - Extended recipe American QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Boiled Sweet Potatoes Potato Serving(s) Whole Tbsp(s). Pinch(s) Pinch(s) medium sweet potatoes melted butter pepper Scrub 4 medium sweet potatoes. Cover with boiling salted water. Cover; boil 20 to 25 minutes, or until tender. Drain, peel. Add 2 Tbs. butter and season with salt and pepper if desired. O'Boiled Sweet Potatoes - Extended recipe American QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Candied Sweet Potatoes Potato Serving(s) Whole Cup(s) Cup(s) Cup(s) Cup(s) cooked or 1 can sweet potatoes sugar firmly packed brown sugar water butter Cut potatoes in small chunks. Place in greased shallow baking dish. Combine sugars, water, butter. Bring to boiling point. Pour over potatoes and bake in hot oven (400 ) for 20 minutes, basting several times. O(Candied Sweet Potatoes - Extended recipe American QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Lipton Onion Dip A Appetizer Cup(s) Pkg(s). Oz(s). Lipton onion soup mix sour cream Blend 1 envelope Lipton onion soup mix with 1 pint (16 oz.) sour cream; chill. Makes about 2 cups of dip. For a creamier dip, add more sour cream. Be creative..stir in crumbled bacon or bacon bits, shredded caBOrrots or radishes. Or you can use other soup mixes such as onion-mushroom soup. O"Lipton Onion Dip - Extended recipe American QA Vegetable RACTested Recipes from Lipton Kitchens Back of Lipton Recipe Soup Mix. Pat Padilla Herb Dip Dressings & Sauces Cup(s) 1 1/2 Oz(s). Pint(s) Tbsp(s). tsp(s). Oz(s). Tbsp(s). tsp(s). cream cheese sour cream minced onion garlic powder blue cheese dry parsley oregano A:Put in blender or mixer and blend until smooth and fluffy. Herb Dip - Extended recipe American Cheeses Pat (Phillippi-Rhodes) Padilla Pat Padilla White Sauce II Dressings & Sauces Cup(s) Tbsp(s). tsp(s). Tbsp(s). Cup(s) Cup(s) butter flour canned milk water Melt butter, add flour and seasoning. Stir until blended. Add 1/2 cup water and keep stirring until well blended and good and smooth, add 1/2 cup canned milk. Bring to a boil 2 minutes. Options: Chipped beef aBUnd gravy. Creamed eggs on toast with hard boiled eggs. Or over vegetables or seafood. O!White Sauce II - Extended recipe American Sauce Pat (Phillippi-Rhodes) Padilla Pat Padilla One Minute Dressing Dressings & Sauces Cup(s) 1 1/2 tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) sugar pepper paprika dry mustard vinegar crisco oil or olive oil Filets@ Creame@ Briefly@ Rectangular@ Wedge@ Cilantro Pesto Peanuts@ Irish@ 1/2 cup 2 cups ------------------------------------------------------------B ------------------------------------------------------salt 1/2 tsp. 2 tsp. sugar 1/4 tsp. 1 tsp. pepper 1/8 tsp. 1/2 tsp. paprika D 1/8 tsp. 1/2 tsp. dry mustard 1/8 tsp. 1/2 tsp. crisco oil or olive oil 1/3 cup 1 1/2 cup vinegar 2 Tbs. 1/2 cup Add all ingredients into jar wiFSth tight cover and shake well. O&One Minute Dressing - Extended recipe American Sauce Jean (Hendrix) Phillippi Pat Padilla Green Goddess Salad Dressing Dressings & Sauces Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). Clove(s) Pinch(s) Pinch(s) mayonnaise sour cream finely chopped parsley minced chives or green onions A(anchovy paste or finely minced anchovies tarragon wine vinegar garlic, crushed or grated freshly ground pepper-to taste ADCombine all ingredients. Chill; it mellows and thickens on standing. .333333333333333333 O.Green Goddess Salad Dressing - Extended recipe American Sauce Joyce Saveika Chesapeake, Va. Pat Padilla Potato Chip Dip Dressings & Sauces Cup(s) Pkg(s). Clove(s) Cup(s) Cup(s) cream cheese garlic canned milk mayonnaise or salad dressing Mash cream cheese, squeeze garlic and add to cheese. Thin down to any consistency with the canned milk and salad dressing. Chill. O!Potato Chip Dip - Extended recipe American QA Vegetable Jean (Hendrix) Phillippi Pat Padilla Barbecue Sauce II Dressings & Sauces Cup(s) Tbsp(s). Whole Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). Cup(s) Cup(s) A margarine onions-chopped brown sugar vinegar lemon juice lea & Perkins paprika dry mustard chili powder cayenne pepper catsup water Fry onion in butter until light brown. Empty all other ingredients into a bowl. Mix together and pour into the skillet with butter and onion. Cook over low heat for 15 minutes. Use to coat spare ribs, shrimp, B!short ribs, pork chops or roasts. O$Barbecue Sauce II - Extended recipe Barbecue QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Barbecue Sauce III Dressings & Sauces Serving(s) Jar(s) Jar(s) Whole Clove(s) tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). tsp(s). Tbsp(s). Tbsp(s). Cup(s) Cup(s) catsup chili sauce large onion-chopped garlic-chopped paprika pepper chili powder lea & Perrins sauce tabasco celery salt crisco oil brown sugar vinegar water Chop onion and garlic, fry in oil 5 minutes. Add all other ingredients and simmer about 30 minutes. (Use extra sauce for hot dogs, spam, pork chops, chicken). O%Barbecue Sauce III - Extended recipe Barbecue QA Vegetable Jean (Hendrix) Phillippi Pat Padilla Mushroom Sauce Dressings & Sauces Cup(s) Can(s) Tbsp(s). Cup(s) Dash(s) Whole A!mushrooms (stems & pieces)& juice cornstarch water lea & Perkins sauce onion-chopped (opt) Mix 2 Tbs. cornstarch in a glass of water and juice from mushrooms, add the lea & Perkins. Heat in pan stirring constantly until it thickens. Add mushrooms and onion (opt). Simmer. Good with hamburgers and stB O Mushroom Sauce - Extended recipe American QA Vegetable Jean (Hendrix) Phillippi Pat Padilla Jelly Roll Dessert Serving(s) Whole Tbsp(s). Cup(s) tsp(s). tsp(s). Cup(s) tsp(s). tsp(s). Cup(s) Cup(s) eggs - seperated water sugar vanilla grated lemon rind flour baking powder jelly powdered 10X sugar Grease jelly-roll pan, line with waxed paper, grease paper and flour. Add water to egg yolks and beat until thick and lemon colored. Stir in vanilla and rind. Add sugar gradually and beat thoroughly. Stir in B flour, baking powder and salt. Fold in batter, fold in stiffly beaten egg whites. Pour batter into pan. Bake at 400 for 13 minutes. Invert pan at once on cloth sprinkled with powdered 10 X sugar. Remove paper . Sprinkle top with powdered 10 X sugar and roll up in cloth. Cool. Unroll and srpead with jelly. Then reroll and wrap in reynolds wrap.Cut into slices and serve with whipped cream or ice cream. Jelly Roll - Extended recipe American Pat(Phillippi-Rhodes) Padilla Pat Padilla Harvest Potatoes with Herbs Potato Serving(s) Tbsp(s). tsp(s). Tbsp(s). tsp(s). tsp(s). Lb(s). tsp(s). A%butter,melted-divided (2 Tbs.&4 Tbs.) finely chopped onion dried basil leaves dried thyme leaves potatoes,peeled, thinly sliced ground pepper Preheat oven to 425 . In small bowl combine seasonings. Place 2 Tbs. melted butter in 10 non-stick pan that is ovenproof. Arrange a third of the potato slices in a circular pattern. Sprinkle with about 1/4 tspB . seasonings, 4 tsp. melted butter and 2 Tbs. onion. Repeat layers twice. Cover tightly with foil; press layers down. Bake 20 minutes. Uncover; bake 20 minutes or until potatoes are tender. Remove from oven; pr ess layers down with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes. Remove from skillet and serve. Serves 6 to 8. O-Harvest Potatoes with Herbs - Extended recipe American QA Vegetable RACI Can t Believe It s Not Butter! and Pat (Phillippi-Rhodes) Padilla Pat Padilla Chicken Cacciatore Serving(s) 3 1/2 1 1/2 Lb(s). Cup(s) Clove(s) tsp(s). tsp(s). Cup(s) Cup(s) Cup(s) Cup(s) tsp(s). 1 1/2 1 1/2 Cup(s) tsp(s). tsp(s). tsp(s). Can(s) tsp(s). chicken sherry garlic pepper flour crisco oil onion,chopped green peppers,chopped white pepper toasted almonds curry powder ground thyme tomatoes parsley Marinate chicken in mixture of sherry and 1 clove garlic for two hours in cool place. Remove, season with salt and pepper. Roll in flour. Fry in oil. Place in pre-heated roasting pan. Cover and place in warm oB ven. Combine onions, peppers and remaining garlic. Saute in oil. Add salt and pepper, curry and thyme. Add tomatoes and parsley. Stir in marinade. Bake at 350 for 40 minutes. .666666666666666667 O%Chicken Cacciatore - Extended recipe Italian Chicken Pat (Phillippi-Rhodes) Padilla Pat Padilla A Rum Balls Dessert Serving(s) 1 1/2 Cup(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). Cup(s) Cup(s) crushed vanilla wafers powdered 10 X sugar chopped pecans cocoa light corn syrup sugar(granulated) Combine vanilla wafers,10 X sugar, 1 cup of the pecans and cocoa. Add corn syrup and rum and mix well. Shape into 1-inch balls. Roll half in 1/2 cup of nuts and the other half in granulated sugar. Rum Balls - Extended recipe American Cookie Pat (Phillippi-Rhodes) Padilla Pat Padilla Cocoons Dessert Serving(s) Stick(s) Cup(s) Cup(s) Tbsp(s). Tbsp(s). butter pecans,chopped flour 10 X sugar vanilla A|Mix together well and roll into balls . Bake on a cookie sheet and bake for 20 minutes at 350 . Roll in 10 X sugar and cool. Cocoons - Extended recipe American Cookie Pat (Phillippi-Rhodes) Padilla Pat Padilla Coconut Mounds Dessert Serving(s) 3 1/2 Cup(s) Whole Cup(s) Cup(s) coconut(shredded) sugar sifted flour Lightly grease cookie sheet. In large bowl with mixer at high speed, beat eggs with sugar until well blended. Fold in flour and coconut all at once. Drop by spoonful (about 2 Tbs.) 2 inches apart. Shape into pe BHaked mounds. Bake at 350 for 10-18 minutes or until golden brown. Cool. O Coconut Mounds - Extended recipe American Candy Pat (Phillippi-Rhodes) Padilla Pat Padilla Holiday Fruit Bars Dessert A Square(s) 1 1/4 Cup(s) Cup(s) tsp(s). tsp(s). Cup(s) Whole Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) Cup(s) Tbsp(s). Cup(s) flour sugar baking powder soft butter mixed candied fruit A$chopped nuts(pecan &walnut) or other raisins chopped dates A!Topping for Miniature Fruit Cakes light corn syrup candied fruit Glaze: A frozen concentrated orange juice 10 X sugar Grease bottom of 9 X 13 pan. In large bowl mix flour, sugar,baking powder, salt, butter and eggs. Mix at low speed until thoroughly blended. Stir in fruits, nuts, raisins and dates. Pour into pan. Bake at 350B for 25 to 30 minutes. Glaze: Mix 10 X sugar and orange juice to make a glaze, spread over warm cake. Cool . Cut into bars. Makes 36 bars. OPT: Miniature Fruit Cakes Pour batter into paper baking cups in cupca ke pan. Bake as directed. Omit glaze. Topping Heat 1/2 cup light corn syrup to boiling; remove from heat. Brush each cake with syrup, decorate with candied fruit, brush again with syrup. Makes 26 cakes. O$Holiday Fruit Bars - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Mounds Bars Dessert Serving(s) Cup(s) Cup(s) Cup(s) Oz(s). Oz(s). Oz(s). 12-crushed graham crackers butter 10 X sugar angel flake coconut eagle brand canned milk chocolate chips Mix together the graham crackers, butter and 10 X sugar. Pat in greased 9 X 11 pan. Bake at 350 for 10 minutes. Mix the coconut and the eagle brand milk and pour on top of cooled crust. Bake at 350 for 15B| minutes. Melt the chocolate chips and spread over the cooked mixture. Put in ice box till cold and hard. Cut in squares. Mounds Bars - Extended recipe American Candy Pat (Phillippi-Rhodes) Padilla Pat Padilla Creole Seasoning Dressings & Sauces Cup(s) 1 1/2 Cup(s) Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). Tbsp(s). tsp(s). tsp(s). ground red pepper chilie powder paprika A coriander pepper ground cloves garlic powder AoBlend together all the ingredients to make this real Creole seasoning. Cover tightly and store. Makes 3/4 cup. O"Creole Seasoning - Extended recipe Cajun QA Seasoning Jean (Hendrix) Phillippi Pat Padilla Meringue Dessert Cup(s) Whole tsp(s). tsp(s). tsp(s). egg whites- room temperature baking soda A ice water sugar Place stainless steel bowl and beaters in freezer until ready to use. Mix together in cold bowl the egg whites, soda and ice water. Beat until stiff and it stands up into peaks. Add the sugar and beat a little longer. Place on top of pie and make sure you take it all to the end of the pie. Bake at 425 for 5 minutes but no more than 7 minutes. Till it makes the tips a golden brown. Meringue - Extended recipe American Pat (Phillippi-Rhodes) Padilla Pat Padilla Spinach Dip II A Appetizer Cup(s) Pkg(s). Pkg(s). Cup(s) A'chopped frozen spinach-cooked & drained Lipton veg. soup mix A mayonaise A:Mix together and chill. Eat with rye or whole wheat bread. O!Spinach Dip II - Extended recipe American QA Vegetable Pat (Phillippi-Rhodes) Padilla Pat Padilla Marked PrintConvert PrintNew PrintRecipe PrintIndex SortRecipe SortCategory SortCusine SortFood_Group FindMarked PrintMarked Personalize PrintRecipe Copy PrintRecipe_All Start_Up_Script PrintConvert PrintNew PrintRecipe PrintIndex SortRecipe SortCategory SortCusine SortFood_Group FindMarked Marked PrintMarked Marked Personalize PrintRecipe Copy PrintRecipe_All Start_Up_Script YesfT Helvetica Geneva Courierrier Chicago New York Times Avant Garde Times ffffff ffff33 ff33ff ff3333 33ffff 33ff33 3333ff 333333 wwwwww UUUUUU DDDDDD """""" ffffff ffff33 ff33ff ff3333 33ffff 33ff33 3333ff 333333 wwwwww UUUUUU DDDDDD """""" 33ffD ffffff ffff33 ff33ff ff3333 33ffff 33ff33 3333ff 333333 wwwwww UUUUUU DDDDDD """""" ffffff ffff33 ff33ff ff3333 33ffff 33ff33 3333ff 333333 wwwwww UUUUUU DDDDDD """""" Times nter amounts with a space ie. 2 3/4 Times "Recipes from The Computer Cookbook dPBXro Times The Computer Cookbook Times )This recipe is from The Computer Cookbook Times View Recipes and/or Enter New Recipes Times View Index of Recipes B|dPro Times The Credits Times &To Personalize The Computer Cookbook Click Here! B~dPro Times Helpful Hints Times All rights reserved 1Copyright 1992,1993,1994 by Craig D. Rhodes, Jr. ffffff wwwwww Times Go To Index Times Enter New Recipe ffffffa@ Times Delete a Recipe ffffff wwwwww ffffff wwwwww Times Recipes ffffff wwwwww Times Find a Recipe ffffff wwwwww Times Find all Recipes ffffff wwwwww Times Calculate New Serving Size ffffff wwwwww Times ffffff wwwwww Times Find Marked Recipes ffffff wwwwww Times Print Marked Recipes Times Print Index ffffff ffffff wwwwww Times Go To Recipe Screen Times Calculate Recipe Size ffffff wwwwww Times Return To Original Recipe ffffff wwwwww Times Print Adjusted Recipe Times About the Layout Times bThe Computer Cookbook was created usiB ng FileMaker Pro 2.0 versions v1-v4 by Claris Corporation. lThis cookbook layout came about as a result of my family. Everybody kept asking my mother for her recipes, ebut, of course, they were scattered everywhere. My mother asked me if she could enter them into her lcomputer, thus allowing her to have them at her D disposal and not having to re-write them for everyone. Our ifirst attempt was in Microsoft Word. That lasted about a month. Then we bought MANY different layouts mand programs, but after entering many recipes and the hassle with converting her recipes to decimals for the nprograms, we still could not find ONE progF ram or layout that did everything that she desired. She would say, tcan you make this one do this or can you make this one do that, I like this, but I don't like that. Then I started mlearning how to design layouts in Filemaker and then in FileMaker Pro. With FileMaker Pro's ability to link qscripts to buttons I hadH finally found my mothers solution. I would design a layout with her likes and dislikes jin mind, and thus The Computer Cookbook was born. The Big Deal about this program is that you can enter lyour recipes into the cookbook the way they were meant to be entered, with fractions. You enter 2 3/4 cups lAS 2 3/4 cups,J not as 2.67 cups as most programs make you do. With each version, I added scripts or changed ifeatures based on my mothers input. It is through comments and suggestions that th is layout continues to jimprove, thus please feel free to send in your comments, suggestions and recipes. Together You and I can make this a L better layout. hSince The Computer Cookbook is Donationware, the program has been locked, except for browsing. If you gfind The Computer Cookbook to be useful, PLEASE send a donation of $15.00 U.S. Funds ($20.00 Overseas by IMO) to: dProN Craig Rhodes 1765 Spindle Top Court Lilburn, Georgia 30247-2555 U.S.A. g If you would liketo recieve the latest version of The Computer Cookbook with NO Password protection, rPlease incP lude either a blank disk or an additional $5.00 with you donation. Otherwise, I will just send you the lpassword for the file. If you are a member of GEnie or America On-Line (AOL), please give me your user ID. I can be reached online at : GEnie: C.Rhodes AOL : C D Rhodes dIf you decide that you like this Layout, PLEASE register your copy. I worked a LONG time with MANY hsleepless night trying to perfect this Layout. My wife became a Computer Widow while I worked on this oLaout. I ran up my long distance bills trying to perfect this Layout. But, I didT it all for my MOM. Get the nIdea? $15.00 is not a lot of money and it does help to give me motivation to continue to improve this Layout well as to design others. My motto is "What goes around comes around". Besides you will sleep better at hnight knowing you did the RIGHT thing! You'll also have access to oV ur family recipes as well as future upgrades. hMy special thanks go to Larry Nathan, Jr., Author of the Mic ro Cookbook II and to Paul "Scanman" Royer, dAuthor of the Hi-Tech Cookbook. Both contributed indirectly to the latest revision of The Computer hCookbook . Both of these Authors designed nice cookbook layouts, which were two of the ones that I had hpurchased, but neither of these layouts did exactly what my mother wan ted. I have imported many of the orecipes from the Micro Cookbook II as well as entered some of my families recipes. I got the formulas for the mrecipe size conversion and the fractional ability from Paul "Scanman" Royer. Thanks Paul! Now sit back and Qenjoy, THE COMPUTER COOKBOOK . And Remember, PLEASE SEND IN Y [BOUR DONATION!!!!!! Times Print Times Sort by Category Times Sort by Recipe Name Times Sort by Food Group Times 3To Personalize this copy ofB The Computer Cookbook 'Type your name in the field above and -then "CLICK" on the personalize button below. Times (Type your name in the Field above, then Click Here! Times DThe Big Deal about this programB is that it lets you enter Fractions Binstead of Decimals. With My Layout. you don't have to know that E2.67 cups actually means 2 3/4 cup s. All you have to do is enter 2 D3/4 cups, the way recipes were meant to be written and viewed. Yes Iit's that easy. In order for the progD ram to Calculate new recipe sizes, you need to enter a SPACE )&" between the whole number and Ffraction., ie., 2 3/4. Anything else, or no space between the whole ?number and the fraction , and the program does not know how to Gresize the recipe correctly. Of course if you never have the need to 1resize a recipe then this is not a problem. Try to use CAPITALS )9<. Doing so will leave you less room in thH e recipe for more Dtext. The "Marked file" box is a convenience added, so that if you Ihave several recipes to print, you can just click in this box and an "X" =will appear. Whenever you are ready to print these "Marked" FRecipes, just click on the "Print Marked Recipes" button. J This helps >you by allowing you to print ONLY the files YOU want to Print Bwhen YOU want to print them. No more printing one page at a time Gor wasting paper printing all of the Recipes, just to get the ones you Cwanted. The drawback is that once a Recipe is "Marked" it remains <"Marked" until You "Unmark" it. Not sure which recipes you Amarked? No problem. Just click on the "Find Marked" button and Eonly the marked files will be viewable. Either leave them marked or Aclick in the box to "UnMark" them the same way you marked them. ?When you want ALL of your recipes back, Click on the "Find All ERecipes" button and like magic they are all back (that is as long as you did not Delete them). You can TAB from field to field or just Gclick in the field that you want to be in. In the fields where I have tered a list of choices for you to choose from, a list will pop up Fwhen you click in, or TAB into the field. You can type the letter of Hthe item you want, or use your arrow keys to get to the item you want. EOnce that item you choose is highlighted, you can press your "Enter" Jor "R Return" key and that item will be placed in the field as your entry. ;You can also just double click on the item that you choose. Times DThe Big Deal about this program is thatB it lets you enter Fractions Binstead of Decimals. With My Layout. you don't have to know that E2.67 cups actually means 2 3/4 cups. All you have to do is enter 2 D3/4 cups, the way recipes were meant to be written and viewed. Yes Iit's that easy. In order for the program to CD alculate new recipe sizes, you need to enter a SPACE )&" between the whole number and the Ffraction., ie., 2 3/4. Anything else, or no space between the whole ?number and the fraction , and the program does not know how to Gresize the recipe correctly. Of course if you never have the need to 1resize a recipe then this is not a problem. Try to use CAPITALS )9<. Doing so will leave you less room in the recipeH for more Dtext. The "Marked file" box is a convenience added, so that if you Ihave several recipes to print, you can just click in this bo x and an "X" =will appear. Whenever you are ready to print these "Marked" FRecipes, just click on the "Print Marked Recipes" button. This heJ >you by allowing you to print ONLY the files YOU want to Print Bwhen YOU want to print them. No more printing one page at a time Gor wasting paper printing all of the Recipes, just to get the ones you Cwanted. The drawback is that once a Recipe is "Marked" it remains <"Marked" until You "Unmark" it. Not sure which recipes you Amarked? No problem. Just click on the "Find Marked" button and Eonly the marked files will be viewable. Either leave them marked or Aclick in the box to "UnMark" them the same way you marked them. When you want ALL of your recipes back, Click on the "Find All ERecipes" button and like magic they are all back (that is as long as Cyou did not Delete them). You can TAB from field to field or just Gclick in the field that you want to be in. In the fields where I have Fentered a P list of choices for you to choose from, a list will pop up Fwhen you click in, or TAB into the field. You can type the letter of Hthe item you want, or use your arrow keys to get to the item you want. EOnce that item you choose is highlighted, you can press your "Enter" Jor "Return" R key and that item will be placed in the field as your entry. ;You can also just double click on the item that you choose. Times Sort by Cuisine ffffff wwwwww Times Print This Recipe ffffff wwwwww Times Print ALL Recipes Times The Computer Cookbook v2.2a Times Cuisine: Times Category: Times Recipe Name: Times Serving Size: Times Food Group: Times Marked File: Times Marked File: Times Go to Recipe Times Resize Recipe for: Times Cuisine: Times Cuisine: Times Recipe Name: Times Food Group: Times Category: Times Serving Size: Times Marked File: Times The Computer Cookbook Times !Recipe from The Computer Cookbook dPBXro Times The Computer Cookbook Zapf Chancery The Computer Cookbook ff30 s3s3s3 ffffff 333333 36ff &f&f&f( wwwwww ffff ff30 s3s3s3 ffffff 333333 36ff &f&f&f( wwwwww ffff ff30 s3s3s3 ffffff 333333 36ff &f&f&f( wwwwww ffff ff30 s3s3s3 ffffff 333333 36ff &f&f&f( wwwwww ffff Main Dictionary User Dictionary 0\9Z.\3]$ gUgW.\3]$ gUgW.\3]$ YesfT Helvetica Geneva Courier