Shareware Overload Trio 2

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---------- Recipe via New Menu v0.0 Title: 90 Minute Dinner Rolls Categories: Breads Yield: 4 servings 2 tb sugar 1/2 c Milk 1/2 ts Salt 1/4 c Water 1 Active dry yeast 2 tb margarine 2 1/2 cups unsifted flour 1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast. 2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of my microwave for this. It works great!) 3. Gradually add milk mixture to dry mixture and beat 2 min. at medium speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. 4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer. Works very well) 5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an 8-inch round pan. 6. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes . 7. Remove the cover! Remove pan of water! 8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light golden in color. Remove from pan to cool. Serve Warm. Recipe in Fleischmann's advertisement in about 1982-1983. ----- ---------- Recipe via New Menu v0.0 Title: APPLE BRANDY BUTTER Categories: Spreads, Fruits, Alcohol Yield: 1 servings 6 c Fresh unsweetened applesauce 1/2 c Orange blossom honey 1/2 c Calvados brandy 1 tb Ground cinnamon 1 c Sugar 1/4 ts Ground cloves Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. ----- ---------- Recipe via New Menu v0.0 Title: Acapulco Chicken Categories: Chicken, Mexican, Main Dish Yield: 6 servings 2 c Canned unsalted chicken 1/2 Yellow bell pepper, sliced -broth, defatted 2 tb Minced jalapeno chili with 1 tb Olive oil -seeds 2 ts Ground cumin 1 Onion, halved, thinly sliced 2 tb Pickling spice 1/3 c Rice wine vinegar 1/2 Red bell pepper, sliced 1/4 c Fresh cilantro leaves 1 lb Boneless skinless chicken 3 lg Garlic cloves, minced -breast halves baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Bon Appetit's Light & Easy Mar '93. Makes 6 servings ----- ---------- Recipe via New Menu v0.0 Title: Al's chocolate to the max. Categories: Desserts, Chocolate, Microwave Yield: 6 servings 6 oz Package of semisweet 1 ts Almond extract Chocolate chips 1 tb Creme de cacao liqueur 1 Egg 1 c Whipping cream 1 ts Vanilla Blend together first 4 ingredients while microwaving the cream until just beginning to boil. With blender going add the hot cream and blend until well combined. Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours. This is chocolate to the MAX! Few people refuse one of these and few can eat more than one. ----- ---------- Recipe via New Menu v0.0 Title: All Purpose Barbecue Sauce Categories: Sauces, Barbeque Yield: 4 servings 1/4 c Salad oil 2 tb Soy sauce 1/4 c Bourbon, sherry, or wine 1 ts Garlic powder 1 x Pepper, freshly ground Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----- ---------- Recipe via New Menu v0.0 Title: All Purpose Marinade Categories: Cajun, Sauces Yield: 6 servings 3 c Dry white wine 1/2 c Soy sauce 1/2 ts Cayenne pepper 1/2 ts Garlic powder 1 ts Onion powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via New Menu v0.0 Title: All-In-One Tuna Casserole Categories: Main dish, Seafood, Casserole Yield: 4 servings 1 ea Env. golden onion soup mix 1 1/2 c Milk 10 oz Frozen peas & carrots * 8 oz Medium egg noodles ** 6 1/2 oz Tuna, drained & flaked 2 oz Shredded chedar cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. ----- ---------- Recipe via New Menu v0.0 Title: Americana Key Lime Pie Categories: Desserts, Pies Yield: 6 servings 1 tb Gelatin, unflavored (1 env.) 1/2 c Sugar 1/4 ts Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 ts Lime peel, grated 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Cream, heavy, whipped 1 ea Pie shell, 9-in baked 1 x Pistachio nuts; chopped 1 x Lime slices for garnish 1 x Cream, heavy, whipped, to to Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" ----- ---------- Recipe via New Menu v0.0 Title: Andrea's Fudge Cake Categories: Cakes, Chocolate, Desserts Yield: 8 servings 12 oz Semi-sweet chocolate, coarse 6 Eggs; large, separated, roo -y chopped - temperature 5 ts Espresso or strong coffee 1 c All-purpose flour 2 c Sugar Confectioners sugar for garn 1 c Butter -sh, optional Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy. One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to lighten. Then fold in remaining whites. Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist. Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate. If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern. ----- ---------- Recipe via New Menu v0.0 Title: Apfelstrudel (Apple Strudel) Categories: German, Fruits, Desserts Yield: 6 servings 6 c Apples; Tart, Sliced 3/4 c Raisins 1 tb Lemon Rind; Grated 3/4 c Sugar 2 ts Cinnamon 3/4 c Almonds; Ground 8 oz Fillo Leaves; 1/2 Box,Thawed 1 3/4 c Butter;(No Margarine),Melted 1 c Bread Crumbs; Finely Crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----- ---------- Recipe via New Menu v0.0 Title: Apple Crumb Cake Categories: Cakes, Desserts Yield: 2 servings 1/3 c Butter 1 pk Active dry yeast 4 Granny Smith Apples 3/4 c Water 3/4 c Sugar 1/3 c Butter 1 ts Lemon peel 1 Egg 1/2 ts Cinnamon 1 ts Lemon peel 1/8 ts Mace 3/4 c Chopped pecans 1/3 c Currants 6 tb Flour 2 1/2 c Flour 1/4 c Confectioner's sugar 3 tb Sugar 3 tb Butter 1/2 ts Salt 1/4 ts Cinnamon Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. Formatted for MM7 by Marge Nemeth-GNFK05B When I make this, my husband calls me Mrs. Entenmann!! ----- ---------- Recipe via New Menu v0.0 Title: Apple Pancakes Categories: Breakfast, Desserts, Fruits Yield: 4 servings 2/3 c Flour; unbleached, unsifted 2 ts Sugar 1/4 ts Salt 4 ea Eggs; large, beaten 1/2 c Milk 2 c Apple; slices 3/4 c Butter or margarine 2 tb Sugar 1/4 ts Cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. ----- ---------- Recipe via New Menu v0.0 Title: Apple Raspberry Pie Categories: Desserts, Pies Yield: 8 servings 1 x Crust 2 c All purpose flour 7 oz Lard 1 tb Pple cider vinegar 1/2 ts Salt 6 tb Cold water 1/2 c + 1 tablespoon sugar 2 tb Flour 1 ts Cinnamon --------------------------- FILLING ------------------------------ 1 pt raspberries 8 LG Granny Smith apples pt Cloves 1 1/2 T Lemon Juice pt NUTMEG Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larger than dish. Place and fit into dish and trim overhang to one (1) inch. Spoon in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. ----- ---------- Recipe via New Menu v0.0 Title: Apricot Basted Quail Categories: Mexican, Poultry, Game, Main Dish Yield: 4 servings 1 x Apricot Basting Sauce; * 6 ea Bacon Slices 36 oz Quail; 6 Birds * See Sowest 2 for Apricot Basting Sauce Recipe. Prepare Apricot Basting Sauce; set aside. Heat oven to 400 degrees F. Wrap each quail in 1 slice of bacon. Place, breast side up, at least 1-inch apart, on rack in a shallow roasting pan. Roast uncovered for 30 minutes. Brush generously with Apricot Basting Sauce. Roast until done, about 15 to 20 minutes longer. Heat remaining sauce to serve with quail. ----- ---------- Recipe via New Menu v0.0 Title: Apricot Crumbcake Categories: Cakes, Desserts Yield: 8 servings --------------------------------CAKE BATTER-------------------------------- 1/2 c Unsalted butter; softened 1 ts Vanilla extract 3/4 c Sugar 1 1/4 c All-purpose flour 1 Egg 1 ts Baking powder 3 Egg yolks 12 md Apricots -------------------------------CRUMB TOPPING------------------------------- 1 1/4 c All-purpose flour 1/4 ts Cinnamon 1/2 c Sugar 1/2 c Unsalted butter; melted Use this recipe with peaches, sour cherries or pineapple with equally good results. CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small spoon if they resist. Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes. CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour until a knife inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert cake onto the rack, remove the plate and cool. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via New Menu v0.0 Title: Arroz Con Pollo Categories: Chicken, Mexican, Rice, Main Dish Yield: 6 servings 1/2 c Olive Oil 2 1/2 c Chicken Broth 1/4 c Tomato Sauce 1 Clove Garlic, Minced 1 Frying Chicken Cut Up 1 c Uncooked Rice 1/8 ts Saffron (Powdered) Salt And Pepper To Taste 1 Small Onion Chopped Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. ----- ---------- Recipe via New Menu v0.0 Title: BABY TEETHING CRACKERS Categories: Crackers Yield: 15 servings 2 1/4 c Whole wheat flour 2 tb Sugar 1/4 c Corn meal 1 Egg, beaten 1/2 ts Salt 2/3 c Milk "A tasty and nutritious teething cracker, far superior to anything you will find for sale at the supermarket. These make thoughtful gifts for babies and their parents. For an alternative baby teething cracker, try the Zwieback recipe on page 139. 325~F. 60 to 70 minutes Preheat the oven to 325~F. In the food processor or in a large bowl, stir together the flour, corn meal, salt, and sugar. Add the egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball. On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1-1/2- by 3-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry. Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few extra minutes. Yield: 10-15. ----- ---------- Recipe via New Menu v0.0 Title: BAKED FRENCH TOAST Categories: Breakfast Yield: 4 servings 8 Slices form bread 1 1/2 c Milk 2 Eggs 2 tb Butter ---------------------------CINNAMON AND SUGAR MIX--------------------------- 1 tb Cinnamon 1 c Sugar Arrange bread on a cookie sheet.Beat eggs and mix well with milk.Pour milk egg mixture over the bread on cookie sheet and let stand until all the liquid is absorbed. Preheat oven to 375 degrees.Melt butter on a second non stick cookie sheet in the oven.When the butter is melted,remove cookie sheet from the oven.Transfer the soaked bread slices to the buttered cookie sheet. Return to oven and bake bread until lightly browned,about 30 minutes.Dredge French toast with cinnamon and sugar mix.Serve hot with Better Bacon and fresh fruits. Better Bacon: Place bacon slices on a cookie sheet in a single layer.Bake until half done @ 350 degrees.Remove pan from the oven.Drain the bacon on a paper towel.Scrape cooked out fat from cookie sheet with a spatula and discard.Return bacon,top side down,to cookie sheet. Sprinkle bacon very lightly with brown sugar or drizzle with maple syrup or honey.Return pan to the oven.Bake bacon until crisp and done.Drain again on paper toweling.Serve with baked French toast. ----- ---------- Recipe via New Menu v0.0 Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE Categories: Seafood Yield: 6 servings 1 ts Salt 1 Stuffing recipe 1 Carrot, thinly sliced 1 Bay leaf White pepper 1 1/2 c White wine 1 Rib celery, thinly sliced 1 Lemon, sliced very thin 6 lb Fish, dressed 4 tb Butter, melted 3/4 ts Dried marjoram 2 Shallots, thinly sliced ------------------------------CELERY STUFFING------------------------------ 3/4 c (4 ribs) 1/2 Chopped onions 1/2 c Bread crumbs 1/4 ts Savory Chopped celery 4 tb Butter Salt and fresh black pepper 1/4 c Chopped celery tops -------------------------FENNEL / TARRAGON STUFFING------------------------- 2 tb Chopped parsley 6 tb Butter, melted 1/2 ts Fennel seed 1 1/2 c Roughly torn fresh 2 tb Chopped fresh tarragon Bread crumbs Salt and fresh pepper Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish. ----- ---------- Recipe via New Menu v0.0 Title: BAKED TOMATOES Categories: Vegetables Yield: 2 servings 2 ea Good sized plum tomatoes 1 ea Grated parmesan cheese 1 ea Fine bread crumbs 1 ea Dried thyme Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. ----- ---------- Recipe via New Menu v0.0 Title: BANANA PANCAKES Categories: Breakfast Yield: 10 servings 2/3 c Unbleached flour 1 1/3 c Milk 1/2 c Whole-wheat flour 2 tb Oil 2 ts Baking powder 1 md Ripe banana, finely chopped 1/4 ts Salt Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once.Makes 10 to 12. ----- ---------- Recipe via New Menu v0.0 Title: BEEF NOODLE BAKE Categories: Beef Yield: 6 servings 1 lb Ground beef 4 c (8 oz.) noodles, cooked, 1 cn (8 oz) tomato sauce Drained 1/3 c Chopped onions 1/2 lb Velveeta Pasteurized 2 tb Chopped green bell pepper Process Cheese Spread,cubed In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40 minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings. ----- ---------- Recipe via New Menu v0.0 Title: BEST OATMEAL COOKIES Categories: Cookies Yield: 55 servings 3/4 c Low ft margarine, room temp 1 ts Ground cinnamon 1 c White sugar 1/4 ts Ground nutmeg 1/2 c Packed brown sugar 1 1/2 c Oats, uncooked 2 ea Egg whites, slightly beaten 1 c Raisins 1 1/2 c All purpose flour 1 ts Vanilla 1 ts Baking soda In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. ----- ---------- Recipe via New Menu v0.0 Title: BUTTER SAUCES #2 Categories: Sauces Yield: 1 servings 6 cl Garlic, minced Salt to taste 1/2 c Freshly chopped basil Crushed dried red chile to 4 tb Lightly toasted pine nuts Taste 1 tb White wine 1/2 lb Unsalted butter, softened 2 tb Freshly grated parmesan (2 sticks). Cheese Contributed to the echo by: Janice Norman BASIL-GARLIC-PARMESAN-BUTTER To make each sauce, mix all the ingredients together well. Melt to serve. ----- ---------- Recipe via New Menu v0.0 Title: Bacardi Rum Cake Categories: Cakes, Alcohol, Desserts Yield: 1 servings 1 c Pecans or walnuts, chopped 1/2 c Wesson oil 1 Package, yellow cake mix (2 1/2 c Bacardi dark rum -layer size) Glaze 1 Jello instant vanilla puddin 1/4 lb Butter -g mix (4 serving) 1/4 c Water 4 Eggs 1/2 c Bacardi dark rum 1/4 c Cold water 1 c Granulated sugar Preheat oven to 325F. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Repeat until glaze is all used up. Glaze: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in Rum ----- ---------- Recipe via New Menu v0.0 Title: Bacon-Flavored Dip Mix Categories: Mix, Dips Yield: 1 servings 2 tb Instant Bacon Bits 1 tb Instant Minced Onion 1 ts Instant Beef Bouillon 1/8 ts Minced Garlic Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. ----- ---------- Recipe via New Menu v0.0 Title: Baked Apple Rings Categories: Desserts, Fruits Yield: 4 servings 4 x Baking Apples (ex. Rome) 1/2 ts Cinnamon 1/2 c Brown Sugar 1/2 c Honey 1/2 ts Powdered Cloves 1/2 c Water Preheat oven to 400 deg F. Core and slice apples into 1/2" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. Variation: Very good with red-hot candies put in the center of each ring. ----- ---------- Recipe via New Menu v0.0 Title: Baked Beans Categories: Beans, Barbeque Yield: 4 servings 2 c Pork & beans (16 oz cans) 1/3 c Tart (granny smith) apples 1/3 c Bottled bar-b-que sauce 1/2 c Chopped onion 1/4 c Brown sugar 8 ea Bacon strips 1/4 c Golden rasins Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. ----- ---------- Recipe via New Menu v0.0 Title: Baked Chimichangas Categories: Mexican, Ground beef Yield: 4 servings 1 x Almond Red Sauce; * 1/2 ts Salt 1 x Jalepeno Cream Sauce; * 1/4 ts Cinnamon; Ground 1 lb Ground Beef 1/8 ts Cloves; Ground 1/4 c Onion; Finely Chopped, 1 sm. 4 oz Green Chiles; Chopped, 1 can 1 ea Clove Garlic; Finely Chopped 1 c Tomato; Chopped, 1 medium 1/4 c Almonds; Slivered 8 ea Flour Tortillas; ** 1/4 c Raisins 1 ea Egg; Large, Beaten 1 tb Red Wine Vinegar 2 tb Margarine Or Butter;Softened 1 ts Red Chiles; Ground * See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven. ----- ---------- Recipe via New Menu v0.0 Title: Baked Hush Puppies Categories: Breads Yield: 24 servings 2/3 c Yellow Cornmeal 1/3 c Skim Milk 1/3 c Flour 1 tb Vegetable Oil 1 ts Baking Powder 1/8 ts Pepper 1/2 ts Salt 1 Egg Beaten 1/2 c Minced Onion Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. (Fat 1. Chol. 11.) ----- ---------- Recipe via New Menu v0.0 Title: Baked Lasagna Categories: Italian, Beef, Main dish Yield: 6 servings 1 Onion, minced 1/4 ts Pepper 1 Clove garlic menced 1/2 lb Lasagna noodles 1 lb Ground beef 2 1/2 qt Boiling water 2 ts Shortening 1/2 lb Sliced Mozzarella cheese 1 md Can whole tomatoes 1 c Cream cottage cheese 1 cn Tomato sauce 1/2 c Cheddar cheese 1 ts Oregano Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. ----- ---------- Recipe via New Menu v0.0 Title: Baked Rock Cornish Game Hen Categories: Poultry, Main dish, Game Yield: 4 servings 4 ea Rock Cornish game hens 1 x Salt & pepper 1/4 c Canned beef consomme 1/4 c Light corn syrup 1 x Butter If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. ----- ---------- Recipe via New Menu v0.0 Title: Banana Cake Categories: Cakes, Desserts Yield: 6 servings 1 c Butter, softened 1 1/2 c Bananas, ripe, mashed 2 c Sugar 1/4 lb Butter or margarine, softene 2 Eggs, room temperature 8 oz Cream cheese, softened 3/4 c Milk 16 oz Sugar, confectioners 3 c Flour 2 ts Vanilla 2 ts Baking powder Cream butter and sugar. Add eggs. Mix. Combine flour and baking soda. Add to butter/sugar mixture alternating with milk --beginning and ending with flour mixture. Fold in mashed bananas. Pour into 3 greased and floured 9-inch round cake pans. Bake (in preheated oven) at 350 for 25-35 minutes (or until cake springs back when lightly touched). Cool and frost between layers and sides with cream cheese frosting. FROSTING: Combine and spread on cooled cake. ----- ---------- Recipe via New Menu v0.0 Title: Banana Chocolate Pudding Cake Categories: Cakes, Chocolate, Low-cal, Desserts Yield: 6 servings 3/4 c Cake flour 2 tb Sugar 1/3 c Nonfat dry milk powder 1/2 c Evap skim milk 1 Env. (4 svgs) low cal 1/2 ts Vanilla -chocolate pudding mix 1 ds Salt 1 ts Baking powder 1/2 c Thawed cool whip (or use my 4 Eggs, separated -mock cool whip recipe) 1 tb Lemon juice 2 md Bananas From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later. 1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam. 2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. 3. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat a med-high til mixture is combined. 4. In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. 5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean. 6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. 7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces. ----- ---------- Recipe via New Menu v0.0 Title: Banana Cream Pie Categories: Pies, Desserts Yield: 6 servings 1 ea Banana 1 ea Baked 9" pie shell,cooked 2 pk (4 serv)banana or vanilla; 2 1/2 c Cold milk 1 x Instant pudding 2 c Thawed kool whip topping Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired ----- ---------- Recipe via New Menu v0.0 Title: Banana Lemon Sauce For Pancakes Categories: Sauces, Breakfast Yield: 4 servings 1/4 c Butter 2 ts Cinnamon 1/2 Lemon 3 Bananas; diced 1 Orange 1 tb Honey; or to taste Grate orange to to produce grated rind. Squeeze juice from orange and 1/2 lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are soft. Add remaining ingredients and serve hot. from _The Berton Family Cookbook_ posted by Anne MacLellan ----- ---------- Recipe via New Menu v0.0 Title: Banana-Nut Muffins Categories: Breakfast, Muffins, Bread Yield: 6 servings 2 c Unbleached flour, sifted 1 c Sugar 3 ts Baking powder 2 ea Large eggs 1/2 ts Salt 1 1/3 c Mashed ripe bananas (3 med.) 1/2 c Shortening 1 c Chopped walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Recipe via New Menu v0.0 Title: Barbecue Sauce 1 Categories: Cajun, Sauces, Barbeque Yield: 1 servings 3 c Onions, chopped 3 tb Lea & perrins 1/4 c Honey 1 c Dry white wine 1 tb Garlic, chopped 1/2 ts Mint, dried 2 tb Lemon juice 3 tb Vinegar 1 c Sweet pepper, chopped 1 tb Liquid smoke 1 tb Salt 2 c Ketchup 1/2 c Parsley, dried 1/2 tb Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Recipe via New Menu v0.0 Title: Barbecued Chicken Categories: Chicken, Barbeque Yield: 8 servings 2 1/2 lb Cut up chicken fryer 2 tb Cornstarch 1 c Catsup 1 tb Lemon juice 1/4 c Worcestershire sauce 1 ts Salt 1/4 c Vinegar 1 ts Celery seed 1/4 c Packed brown sugar 1/4 ts Liquid smoke 1 ea Med. onion, chopped 2 ea Dashes red pepper sauce Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Barbecued Ribs Categories: Cajun, Main dish, Meats, Barbeque Yield: 4 servings 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 ts Chili powder 1 ts Salt 2 x Dashes Tabasco sauce 2 c Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. ----- ---------- Recipe via New Menu v0.0 Title: Basic Cookie Mix Categories: Mix, Cookies Yield: 1 servings 8 c Unbleached Flour 2 1/2 c Granulated Sugar 2 c Brown Sugar, Firmly Packed 4 ts Salt 1 1/2 ts Baking Soda 3 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks. Makes about 16 cups of mix. ----- ---------- Recipe via New Menu v0.0 Title: Basic Divinity Categories: Candies Yield: 6 servings 2 c White Sugar, Granulated 2 lg Egg Whites 1/2 c Light Corn Syrup 1 ts Vanilla Extract 1/2 c Water 1 c Nuts, Chopped * 1 pn Salt * Chopped cherries or chopped orange peels may be used in place of chopped nuts. ~------------------------------------------------------------------------- NOTE: To prewarm a candy thermometer, simply place it in a sauce pan of cold water and bring it to a boil. Let it simmer until you need the thermometer. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240°F. STEP 6: Test the syrup when the thermometer registers 246°F. Continue testing until it reaches the firm-ball stage, 246° to 260°F. Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. ----- ---------- Recipe via New Menu v0.0 Title: Basic Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Yield: 6 servings 1 lb Ground Beef 1 ea Egg; Large 1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry 1/4 c Milk 3/4 ts Salt 1/8 ts Pepper 1 ts Worcestershire Sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. ----- ---------- Recipe via New Menu v0.0 Title: Bean Burrito Layers Categories: Beans, Vegetarian, Mexican Yield: 4 servings 1/2 c Green Lentils; dried 1 tb Chili Powder 1/4 c Pinto Beans; dried 1/4 c Coriander Leaves; chopped 1/4 c Red Kidney Beans; dried 6 oz Monterey Jack Cheese; grated 1/4 c Baby Lima Beans; dried 6 Flour Tortillas; 10" 1 Onion; medium 1 Tomato; medium, chopped 4 Garlic Cloves 1 Lettuce; shredded 2 Jalapeno Peppers * 1 Salsa 1 tb Oregano; dried Servings: 4 Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance. Peel and crush the garlic. Drain the lentil-bean mixture. Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquor as necessary to process. [The final puree should be quite thick.] Pre-heat the oven to 325 F. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida <ass-uh-fuh-TEE-duh> found in most East-Indian specialty stores. It can significantly reduce flatulence. ----- ---------- Recipe via New Menu v0.0 Title: Bean Dip Categories: Appetizers, Vegetarian, Mexican, Dips Yield: 6 servings 1/4 c Green Chilies, diced 1/4 ts To 1/2 ts Cumin 1/4 c Tomato Sauce -or- Mild Chili 1/2 Garlic Clove, minced -Salsa (green or red) 30 oz Can Refried Beans 4 Green Onions, chopped Keywords: Diabetic This dip makes a marvelous burrito filling. Simply spoon the bean dip inside a warm tortilla and roll up. For an even easier bean dip, combine several tablespoons of salsa with refried beans and serve with tortilla chips. Low-Fat Cheese, freshly grated (optional) Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook until onions are tender. Add beans and cook approximately 8 minutes. Serve either hot or cold; top with grated low-fat cheese if desired. Yield: 16 servings, 4 cups One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat: 1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg Potassium: 262 mg Exchange: 1 Starch/Bread * Good source of dietary fiber Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via New Menu v0.0 Title: Beef Burritos Categories: Mexican, Beef Yield: 8 servings 2 c Beef; Cooked, Shredded 2 c Lettuce; Shredded 1 c Refried Beans; Below 2 c Tomatoes; Chopped, 2 Medium 8 ea Flour Tortillas; * 1 c Cheddar Cheese; Shredded -------------------------------REFRIED BEANS------------------------------- 1/2 c Lard Or Vegetable Oil 1 tb Cumin; Ground 2 c Pinto Beans; Cooked 1 ts Salt 2 tb Chile Powder 1/8 ts Pepper * Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Beef Stroganoff Categories: Beef, Main Dish Yield: 4 servings 1 tb Vegetable oil 1 ts Salt 1 lb Sirloin steak * 1/4 ts Pepper 8 oz Fresh mushrooms, sliced 1 c Dairy sour cream 1/4 c Water 2 c Hot cooked rice or noodle 2 tb Unbleached flour 1 ea Medium onion, sliced 1 ts Dry mustard ------------------------STIR OIL AND MEAT IN 2-QT CA------------------------ * Sirloin Steak is to be boneless and sliced into thin strips. and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. ----- ---------- Recipe via New Menu v0.0 Title: Beef Tacos Categories: Mexican, Main dish Yield: 6 servings 1 lb Ground beef 1 ea Chopped onion 1 x Salt to taste 1 ea Clove garlic (optional) 1 pk Taco shells 1 c Green chili or taco sauce Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat. ----- ---------- Recipe via New Menu v0.0 Title: Beef With Wine and Mushroom Sauce Categories: Meats, Main dish, Beef Yield: 10 servings 3 1/2 lb Beef chuck cut in pieces 1 cn Golden mushroom soup 1 c Red wine 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook ----- ---------- Recipe via New Menu v0.0 Title: Beer Marinade for Beef Categories: Cajun, Sauces Yield: 8 servings 2 c Beer (12 oz or 10 oz cans) 1 tb Prepared horseradish 2 ts Salt 1 ts Onion powder 1/2 c Olive oil 2 tb Lemon juice 1 ts Ground cayenne pepper 1 ts Garlic powder 1 tb Wine vinegar Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. ----- ---------- Recipe via New Menu v0.0 Title: Ben & Jerry's Oreo Mint Ice Cream Categories: Ice cream, Desserts, Chocolate Yield: 1 servings 2/3 c Oreo's; coarsely chopped 2 c Heavy or whipping cream 2 lg Eggs 1 c Milk 3/4 c Sugar 2 ts Peppermint extract Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. ----- ---------- Recipe via New Menu v0.0 Title: Best Chocolate Cake with Fudge Frosting Categories: Cakes, Desserts, Chocolate Yield: 12 servings 2 c Flour 1 ts Vanilla 2 c Sugar 1/2 ts Baking powder 1/2 c Shortening 2 Eggs 3/4 c Water 4 oz Unsweetened chocolate, 3/4 c Buttermilk -melted and cooled 1 ts Baking soda Fudge frosting (see below) 1 ts Sale 1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. 3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). 4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost. ====================================================================== Fudge Frosting 2 c sugar 1/2 c shortening 3 oz unsweetened chocolate 2/3 c milk 1/2 t salt 2 t vanilla Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla. ----- ---------- Recipe via New Menu v0.0 Title: Black Forest Cheesecake Delight Categories: Desserts, Cakes Yield: 10 servings 1 c Chocolate wafer crumbs 3 tb Parkay margarine; melted 8 oz (2) Cream cheese; softened 2/3 c Sugar 2 Eggs 6 oz Semi sweet Choc pieces; 1/4 ts Almond extract -melted 1 Frozen whip topping; thawed 21 oz Can cherry pie filling Combine crumbs and margarine; press onto botton of 9 inch springform pan. Bake 350 degrees for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electic mixter until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. Shared by Judi M. Phelps - The San Jose Kid Uploaded to GENIE. ----- ---------- Recipe via New Menu v0.0 Title: Black and White Fudge Categories: Candies, Desserts Yield: 6 servings 3 c Sugar 1 tb Vanilla 4 tb Cocoa 2 tb Butter or butter substitute 1 1/2 tb White corn sirup 1 1/2 c Cream Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. ----- ---------- Recipe via New Menu v0.0 Title: Blackened Redfish Categories: Cajun, Main dish, Barbeque, Seafood Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 tb Sweet paprika 2 1/2 ts Salt 1 ts Onion powder 1 ts Garlic powder 1 ts Ground cayenne pepper 3/4 ts Ground white pepper 3/4 ts Ground black pepper 1/2 ts Dried thyme leaves 1/2 ts Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----- ---------- Recipe via New Menu v0.0 Title: Blender Breakfast Categories: Beverages, Fruits, Breakfast Yield: 1 servings 1 Ripe banana, peach, or 1/2 c Low-fat yogurt Nectarine, peeled, cut up. 1 ts Honey, sugar or maple syrup 1/2 c Milk OR 1 tb Natural bran 1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass. ----- ---------- Recipe via New Menu v0.0 Title: Blueberry Buttermilk Muffins Categories: Muffins, Cakes, Desserts Yield: 24 servings 2 1/2 c Flour 2 x Eggs, Beaten 1 1/2 ts Baking Powder 1 c Buttermilk 1/2 ts Soda 4 oz Butter 3/4 c Sugar 1 1/2 c Blueberries 1/4 ts Salt Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake until golden brown at 400°F for 20 -30 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Boiled Crabs Categories: Cajun, Main dish, Barbeque, Seafood Yield: 4 servings 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----- ---------- Recipe via New Menu v0.0 Title: Bon Appetit's Strawberry Bread Categories: Cakes, Breads, Desserts Yield: 1 servings 1 10-oz. package frozen 1 1/2 c All-purpose flour - strawberries, in syrup, 1 c Sugar - thawed, undrained 1 ts Cinnamon 2 Eggs 1/2 ts Baking soda 3/4 c Oil Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. SOURCE: Bon Appetit magazine; shared by Cate Vanicek ----- ---------- Recipe via New Menu v0.0 Title: Boston Baked Beans Categories: Vegetables, Beans Yield: 4 servings 4 c Navy beans 4 tb Brown sugar 3 ts Salt 1 tb Dry mustard 1 Onion, chopped 1/2 lb Salt pork Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary. Mrs. Jack Beasley ----- ---------- Recipe via New Menu v0.0 Title: Braised Beef Categories: Meats, Main dish, Beef Yield: 4 servings 1 ea Scallion 1/4 c Medium dry sherry 1 ts Sugar 1 ea Clove garlic, minced 1/2 ts Salt 1 x Dash pepper 2 x Slice minced fresh gingeroot 2 1/2 tb Peanut oil 2 lb Beef chuck 1/2 c Imported soy sauce 3 c Chicken stock Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton ----- ---------- Recipe via New Menu v0.0 Title: Broiled Chicken Fajitas Categories: Mexican, Chicken Yield: 2 servings 1/2 lb Boned, Skinned Chicken Flavoring Breasts 1 tb Vegetable Oil 1 tb Lemon Juice 1/2 c Green Pepper Strips, 1/2 ts Garlic Powder 1/2 c Thin Onion Wedges 1/2 ts Seasoned Salt 1/2 c Tomato Wedges 1/4 ts Each Oregano & Pepper 1/4 c Mild Picante Sauce Few Drops Liquid Smoke in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until Crisp-Tender. Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With Four Hot Corn Tortillas. ----- ---------- Recipe via New Menu v0.0 Title: Broiled Tomatoes (Mexican) Categories: Mexican, Sauces Yield: 1 servings Tomatoes Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler--do not have the flame too high or the tomato will burn without cooking through--and turn them from time to time so that they cook through evenly--the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend the tomato, skin, core, and seeds to a fairly smoothe sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin ~is- charred; that adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico by Diana Kennedy, 1972. ----- ---------- Recipe via New Menu v0.0 Title: Brown Sugar Taffy Categories: Candies Yield: 1 servings 2 c Brown sugar Nuts; chopped 1/2 c Vinegar and water together Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands! Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH ----- ---------- Recipe via New Menu v0.0 Title: Brownie Mix Categories: Mix Yield: 1 servings 6 c Unbleached Flour 4 ts Baking Powder 4 ts Salt 8 c Sugar 1 cn (8 oz) Unsweetened Cocoa 2 c Vegetable Shortening Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 17 cups of mix. ----- ---------- Recipe via New Menu v0.0 Title: Burgundy Style Beef Categories: Beef, Marinade, Main dish Yield: 4 servings 2 lb Round steak 1 x Salt and pepper to taste 3 ea Onions 2 ea Garlic cloves 1/8 ts Thyme 1 ea Bay leaf 1 ts Parsley 2 ea Strips lemon peel 1 1/4 c Burgundy 4 tb Oil 3 ea Slices bacon 2 tb Flour 2/3 c Beef stock 6 oz Mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Burrito Filling Categories: Beef, Mexican Yield: 6 servings 4 tb Oil 4 oz Can green chilies 14 1/2 oz Can beef broth 12 oz Can vegetable juice 3 1/2 To 4 lb. beef stew meat 3 Minced cloves garlic shredded cheddar cheese Brown meat in oil and drain. Add remaining ingredients except cheese. Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese. ----- ---------- Recipe via New Menu v0.0 Title: Butter Cake Categories: Cakes, Desserts Yield: 6 servings 1/2 c Butter or butter substitute 2 c Flour 1 c Sugar 2 ts Baking powder 2 Eggs 1/4 ts Salt 3/4 c Milk 1 ts Vanilla Cream sugar and butter. Add egg yolks and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and butter. Beat thoroughly. Add flavoring. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. When cool, put layers together with peach filling. The Household Searchlight ----- ---------- Recipe via New Menu v0.0 Title: Butter Tarts Categories: Pies, Desserts Yield: 1 servings 1/4 c Butter 1/2 c Corn syrup 1/2 c Brown sugar; packed 1/2 c Raisins; or currants 1/2 ts Vanilla 12 Tart shells;lined with 1 Egg -pastry shells "These tarts were the basis for Butter Tart Pie and Butter Tart Squares which appeared in later decades. Another variation uses maple syrup instead of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories whether they were adpated from southern pecan pie, old-fashioned sugar pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opnions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how the tart pans should be filled." In bowl, cream together butter, sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling, two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via New Menu v0.0 Title: Butter ginger sauce for pasta Categories: Sauces Yield: 4 servings 1/2 c Butter 1 ts Dried basil 3 tb Grated fresh giner 4 ea Whole gr onions finely chop 4 ea Garlic cloves finely chopped 1 ea Fresh black pepper 1/2 ts Hot red pepper flakes 1/4 c Fresh grated parmaesam Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. ----- ---------- Recipe via New Menu v0.0 Title: CAJUN SEASONING Categories: Spices, Cajun Yield: 1 servings 1/2 c Salt 1/4 c Black pepper 3/4 c Garlic,chopped 1/4 c Cayenne pepper Combine together.Store in sealed glass jar.Self life unlimited. ----- ---------- Recipe via New Menu v0.0 Title: CHERRY SOUFFLÉ Categories: Desserts Yield: 6 servings 3/4 c Cherry purée 1 Pinch of salt 1 tb Fresh lemon juice Sugar to taste 3 Egg whites Pit and purée enough sour cherries to make 3/4 cup. (My guess is that something over 1 cup whole cherries will be required.) Preheat the oven to 375°F. Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the cherry purée in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot purée until evenly blended. Spoon into the soufflé dish and bake for 20-25 minutes. Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A. Knopf, Inc. (c) 1979. ----- ---------- Recipe via New Menu v0.0 Title: CHESS PIE Categories: Pies, Desserts Yield: 6 servings 1 ea 9" pie shell,unbaked 4 ea Eggs 1 c Sugar 1/4 c Butter, softened 1 tb Vinegar 1 tb Cornmeal 1 tb Flour 1 ts Vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. ----- ---------- Recipe via New Menu v0.0 Title: CHIPPED BEEF DIP Categories: Dips, Creole, Meats, Appetizers Yield: 8 servings 8 oz Cream cheese (room- 1 tb Green bell pepper Temperature) (finely chopped) 2 tb Milk 1/8 ts Black pepper 1 Jars (2-1/2 oz) chipped 1/2 c Sour cream Beef (finely chipped) 1/4 c Pecans (finely chopped) 2 tb Onions (minced) 1 lb Chips or crackers Quick and easy. Serve with chicken fricassee and rice. Preheat oven 350F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350F oven. Serve hot with chips or crackers. ----- ---------- Recipe via New Menu v0.0 Title: CINNAMON CRISPS Categories: Desserts, Cookies, Holidays Yield: 24 servings 1 x -Dottie Cross TMPJ72B 1 1/4 c All-purpose flour 8 tb Unsalted butter; softened 1 ts Baking powder 1/3 c Sugar 1 ts Ground cinnamon 1 tb Sugar 1/8 ts Salt 1 ea Large egg yolk 24 ea Walnut halves 1/2 ts Vanilla Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes. Beat in the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough. Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long. Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick. Arrange the slices about 2 inches apart on the prepared baking sheets. Flatten the slices slightly with a fork, and top each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely. The cookies will keep, stored in an airtight container at room temperature, for 3 days. Makes 24 cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via New Menu v0.0 Title: CRUMB CRUST Categories: Pies, Desserts Yield: 6 servings 1 c Flour 6 ts Butter or margarine 1 x Inch of salt 1 ts Cinnamon or nutmeg Combine above ingredients in a small bowl.Mix thoroughly. ----- ---------- Recipe via New Menu v0.0 Title: CUSTARD PIE Categories: Pies, Desserts Yield: 6 servings 2 ea Eggs,slightly beaten 2 tb Milk 2 c Sugar 1/2 c Flour 1 ts Vanilla 4 c Rhubarb Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream. ----- ---------- Recipe via New Menu v0.0 Title: Caesar Salad Dressing Mix Categories: Mix Yield: 1 servings 1 1/2 ts Grated Lemon Peel 1 ts Oregano 1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese 1/2 ts Pepper Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing. ----- ---------- Recipe via New Menu v0.0 Title: Cajun Catfish Categories: Cajun, Seafood Yield: 4 servings 4 Catfish fillets (4 oz. each 1/2 ts Cayenne pepper 1 oz Wheat flakes cereal 1/2 ts Black pepper 1 tb Paprika 1/2 ts White pepper 1/4 ts Salt 1/2 ts Thyme 1/4 ts Onion powder 1 tb Oil 1/4 ts Garlic powder 1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. ----- ---------- Recipe via New Menu v0.0 Title: Cajun Spiced Chicken Categories: Cajun, Chicken Yield: 8 servings 1 c Vegetable Juice Cocktail (1 /2 lB.) 2 tb Red Wine Vinegar 2 tb Chopped Celery 2 ts Hot Sauce 2 tb Diced Green Bell Pepper 1/2 ts Oregano 2 tb Chopped Onion 1 cl Garlic 1 tb Cornstarch 4 Skinned Drumsticks 4 c Hot, Cooked Regular Rice Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture & Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice. ----- ---------- Recipe via New Menu v0.0 Title: California Style Huevos Rancheros Categories: Eggs, Mexican Yield: 4 servings 1 tb Olive oil 1/4 ts Ground Mexican oregano 1/2 Medium-size onion, chopped 1/2 ts Salt 3/4 c Tomato juice, OR 1/2 cup 4 Corn tortillas -tomato sauce thinned with 2 4 To 8 eggs Tbsp water 2 Avocados, peeled and thinly 1 sm Clove garlic, minced -sliced lengthwise 3 Whole chiles, parched, 1/2 c Grated Monterey Jack or -peeled and chopped, OR 4 oz -Cheddar cheese Canned whole green chiles, 4 Lettuce leaves, coarsely -chopped -chopped 3/4 ts Ground cumin ...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch. 1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent. Add tomato juice, garlic, chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point. 2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven. At the same time, warm the extra tortillas you are serving as bread. 3. Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion. As you stir, slide the egg from the cup into the water. Cover the pan when all eggs have been added. 4. To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted. Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves. Makes 4 servings. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93 ----- ---------- Recipe via New Menu v0.0 Title: Candied Apples Categories: Candies Yield: 6 servings 2 c Sugar 1 c Hot water 4 Or 5 apples Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar. Mrs. H. Martin, Tieton, WA. ----- ---------- Recipe via New Menu v0.0 Title: Candy Making Information Categories: Candies, Information Yield: 1 servings No ingredients; see text Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F. Cold Water Test Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very cold water. Shape the syrup with the fingers of one hand. Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water. Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers. Hard ball: The ball which is formed is distinctly chewy. Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers. Hard crack: The brittle mixture will not stick to the teeth. If a thermometer is used, it should be tested in boiling water. It should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F., cook candy 2 degrees lower. Make your adjustments accordingly. ----- ---------- Recipe via New Menu v0.0 Title: Caramel Apples Categories: Candies Yield: 6 servings 6 md Apples 1 c White corn syrup 1 1/4 c Margerine 1 cn Sweetened condensed milk 2 3/4 c Dark brown sugar, firmly -(like Eagle brand) -packed 1 1/2 ts Vanilla In heavy saucepan or skillet, melt margarine and sugar. Add corn syrup and condensed milk. Cook until mixture forms a firm ball in cold water. Remove from heat, beat. Add vanilla. Place sticks in apples and dip in mixture. Set apples on waxed paper lined surface. Courtesy of: Joann Pierce ----- ---------- Recipe via New Menu v0.0 Title: Caramel Candy Categories: Candies Yield: 1 servings 3 c Sugar 2 c Cream 1 1/2 c White karo Salt; pinch Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on buttered plate and cut in squares. Wrap in oil paper. Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH ----- ---------- Recipe via New Menu v0.0 Title: Carrot Cake Categories: Cakes, Desserts Yield: 12 servings 1 c Oil 1 ts Baking Soda 1 c Sugar 1 ts Salt 1 c Brown Sugar 1 ts Baking Powder 1 ts Vanilla 2 ts Cinnamon 4 x Eggs 3 c Carrots, Shredded 2 c Flour, Whole Wheat 1 c Walnuts, Chopped 1/3 c Dry Milk In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350°F for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Recipe via New Menu v0.0 Title: Ceasar Salad Categories: Salads Yield: 2 servings 20 ea Large romaine leaves 1/2 ea Juice of one lemon 1 ea Head lettuce 1/4 c Olive oil 1 c French bread cut 1/2 in cube 1/2 ts Worcestershire sauce 1 ea Large garlic clove 1/4 c Grated romano cheese 1 ea Egg 1 ea Fresh ground pepper to taste 1/4 ts Salt Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2. ----- ---------- Recipe via New Menu v0.0 Title: Cheddar Spread Categories: Cheese, Appetizers, Spreads Yield: 4 servings 1 lb Butter 1 ts Worcestershire sauce 8 oz Cheddar; sharp, grated 1/4 ts Garlic powder 4 oz Romano cheese; grated 1/2 ts Paprika; sweet or hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----- ---------- Recipe via New Menu v0.0 Title: Cheese Cake Categories: Cakes, Desserts Yield: 1 servings 1 c Sugar 1 c Half & half 2 tb Flour 1 ts Vanilla 1 lb Cream Cheese * Pastry 4 Eggs Line a deep pan with pastry. Mix flour and sugar together; add the cream cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla and combine with first mixture. Pour into pastry shell, which has been baking at 400°F until starting to brown. Remove only long enough to pour in filling. Reduce heat to 325°F and bake for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via New Menu v0.0 Title: Cheesy broiled flounder Categories: Seafood, Main dish, Cheese Yield: 4 servings 2 lb Flounder or white fish 2 tb Lemon juice 1/2 c Parmesian cheese 1/4 c Butter, softened 3 tb Mayonnaise 3 ea Green onions, chopped 1/4 ts Salt 1 ea Dash of hot sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. ----- ---------- Recipe via New Menu v0.0 Title: Cherry Cake Categories: Cakes, Desserts Yield: 6 servings 1 3/4 c All purpose flour 3 Eggs, separated 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1/2 c Milk 1/4 ts Nutmeg 1 c Glace cherries (1/2 lb) cut 1/2 c Butter -in halves 1 c Sugar Sift flour, measure and sift again with the baking powder, salt and nutmeg. Cream butter and sugar well. Add the egg yolks and vanilla. Beat well again. Add 1-1/4 cups of the flour alternately with the milk,beginning and ending with flour and beating smooth after each additions. Fold in the egg whites which have been beaten until stiff. Sprinkle half of the flour that was saved out over the batter, then sprinkle cherries over, and then remaining flour, fold gently until all is well blended. Bake in a well greased 5x9 loaf pan for about 1 to 1-1/2 hours at 350 F or until done. Origin: Found in recipe box bought at garage sale. Shared by: Sharon Stevens ----- ---------- Recipe via New Menu v0.0 Title: Chicken And Orange Salad Categories: Mexican, Salads, Chicken Yield: 6 servings 2 tb Scallions Or Green Onions; * 1/4 c Fresh Cilantro;FinelySnipped 2 tb Lime Juice 3 tb Orange Juice 1/4 ts Salt 1/2 ts Salt 2 c Cooked Chicken; Cut Up 1/2 ts Cinnamon; Ground 1 c Green Peas; Cooked 1/4 ts Pepper; Freshly Ground 1 c Mayonnaise Or Salad Dressing 1 x Lettuce Leaves 1/4 c Carrot; Finely Chopped 3 ea Oranges; ** 1/4 c Celery; Finely Chopped 2 ea Avocados; *** * Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Breasts With Rice Categories: Chicken Yield: 4 servings 2 1/2 oz 1 jar (2 1/2 oz) dried beef 1 1/2 lb (2 med.) chicken breasts 2 ea Med. stalks celery, chopp 1/2 ts Seasoned salt 2 c Cooked rice 1 x Paprika 2 tb Chopped parsley 1 sm Small Onion, chopped 1 oz Jar (1 oz) pine nuts (opt.) 1 tb Butter or Margarine ------------------------SNIP BEEF INTO SMALL PIECES------------------------ * Have the butcher bone and cut each breast in to halves. onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Chunks with Peanuts in Spicy Sauce Categories: Hot & spicy, Main dish, Poultry Yield: 4 servings 1/2 c Peanuts; raw 3 c Peanut oil 2 ea Whole chicken breasts at roo 1 ea Large egg white 1 1/2 tb Water chestnut flour 1 x -----------sauce------------ 4 ea Green onions 2 ea Large cloves garlic 1 tb Minced ginger root 1/2 c Chicken stock 1/2 tb Sesame oil 1/2 tb Chinese red vingear 1/2 tb Dark soy sauce 1 1/2 ts Chili paste with garlic 1 tb Dry sherry 1 ea Pinch sugar 1 ea Cornstarch paste ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Coating Mix Categories: Mix, Chicken Yield: 1 servings 2 tb Parsley Flakes 1 tb Ground Oregano 1 tb Ground Marjoram 1 tb Ground Thyme 2 ts Ground Rosemary 1 ts Garlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ground Ginger 1 ts Pepper 1 ts Ground Sage 1 tb Paprika Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight container and label as Chicken Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/2 Cup of mix Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour, 1/4 cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water, and 2 T vegetable oil in a medium bowl. Preheat the oven to 425 degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken in the batter that has been well blended. Place coated chicken pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden brown and tender. VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended, and fry in hot oil. Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk, sugar, baking powder and salt. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Marinade Categories: Sauces, Chicken Yield: 5 servings 1 ts Fine sliced fresh ginger 1/4 c Olive oil 2 ea Cloves garlic 1/4 c Soy sauce 1/4 c Lemon juice 1 ea Green onion, chopped 2 tb Brown sugar Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Pate Categories: Low-cal, Chicken, Appetizers Yield: 6 servings 1 1/2 c Chicken breast,cooked,minced 2 ts Lemon juice 8 oz Neufchatel cheese, softened 1/4 ts Hot sauce 3 tb Chopped onion 1/8 ts Ground nutmeg 2 tb Dry sherry 1 ds Paprika 2 tb Mayonnaise (diet) Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Soup Categories: Soups, Chicken Yield: 4 servings 1 Chicken and giblets, cut up 1 Onion, med., chopped 1 tb Salt 1 Garlic clove, minced 4 Carrots, chopped 1 c Rice or noodles 6 Celery stalks w/leaves, chop Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. ----- ---------- Recipe via New Menu v0.0 Title: Chicken and Mushroom Casserole Categories: Poultry, Main dish, Casserole, Chicken Yield: 6 servings 4 lb Chicken 16 oz Bottle italian dressing 6 c White wine 1 lb Fresh mushrooms 2 x Garlic cloves 4 c Chicken gravy (10 1/2 oz) emove skin and bones from chicken and cut into bite sized pieces. ash and trim mushrooms and cut in half. In large casserole dish, ombine chicken, mushrooms, whole Garlic Cloves, Wine and dressing. over and marinate in refrigerator overnight. Remove chicken and ushrooms and measure 2 cups of marinade. Pour remaining marinade nto another container. Return chicken and mushrooms to casserole. ix 2 cups marinade with cans of gravy and pour over chicken. Bake at 25 degrees for 1 1/2 hours. Serve hot over rice, potatoes or bis- uits. ote 1: Remaining marinade can be frozen for later use as marinade or barbeque. ----- ---------- Recipe via New Menu v0.0 Title: Chili Seasoning Mix Categories: Mix, Chili Yield: 1 servings 1 tb Unbleached Flour 2 tb Instant Minced Onion 1 1/2 ts Chili Powder 1 ts Seasoned Salt 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/2 ts Sugar 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. ----- ---------- Recipe via New Menu v0.0 Title: Chimichangas Categories: Ground beef, Mexican Yield: 12 servings 1 lb Ground beef 3 c Shredded letus 10 oz Tomatoes and green chili 8 oz Shredded cheddar cheese -(ro-tel) 1/4 c Sliced green onions 1 pk Taco seasoning 1 1/2 c Taco sauce 1 pk Flour tortillas oil Brown meat & drain. Stir in tomatoes, green shilis and taco seasoning. Simmer for 5 minutes. Spoon 1/3 c. onto a tortills; fold like burrito. Secure with a toothpick; fry in 1 inch of oil, then drain, repeat until mixture is used. Top with lettues, cheese onions, and taco sauce as desired. serves 12 ----- ---------- Recipe via New Menu v0.0 Title: Chinese Smokey Ribs Categories: Chinese, Pork, Barbeque Yield: 6 servings 6 lb Pork spareribs 1 x Chinese dry marinade Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. ----- ---------- Recipe via New Menu v0.0 Title: Chocoholics Cookies Categories: Cookies, Desserts, Chocolate Yield: 50 servings 4 oz Unsweetened Chocolate 12 oz Semi-Sweet Chocolate 3 oz Unsalted Butter 3 oz Margarine 1 1/2 tb Instant Espresso 4 ea Eggs 1 1/2 c Sugar 4 tb Vanilla 3 c Flour 1/2 ts Baking Powder 1/4 ts Salt 6 oz Semi-Sweet Chocolate 8 oz Pecan Halves 8 oz Walnut Halves 6 oz Semi-Sweet Chocolate, melted in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Cake Categories: Cakes, Chocolate, Desserts Yield: 12 servings ------------------------------------CAKE------------------------------------ 1 c Shortening 1 c Milk 2 c Sugar 2 c Flour 3/4 c Cocoa 1 ts Baking soda 4 Egg; beaten 1 tb ;Water -----------------------------------ICING----------------------------------- 2 1/2 c Sugar 2 1/2 tb Cocoa 1 1/4 c Milk 2 1/2 tb Butter Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work). Pour batter into pans evenly, and bake at 350 F. until the cake leaves the edges of the pans and springs back when touched. Invert pans on a wire rack to cool. Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234 F to 240 F). Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake. --- Tavia McArthur Comanche, TX ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Chip Cookie Dough Ice Cream Categories: Ice cream, Chocolate, Desserts Yield: 24 servings 2 c Milk 4 c Whipping Cream 1 3/4 c Sugar Pillsbury Chocolate Chip 1/2 ts Salt - Cookie Dough (large size) 2 c Half & Half - OR homeade cookie dough 1 tb Vanilla Extract Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially yummy! ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Frosting Categories: Chocolate, Cakes, Desserts Yield: 6 servings 1 1/2 c Sugar -think it's T.) 1/2 c Milk 1 ts Vanilla 1 tb Butter <could be tsp, but I 2 Sq. chocolate RE: Chocolate Frosting DATE: 04-08-91 AREA: COOKING CONTAINS RECIPE Grandma Ruby's Famous Chocolate Birthday Frosting Beat when cool. I suppose you melt all this in a double boiler... If any frosting experts recognize that this is missing a crucial step, please inform me. I haven't made this yet, but will as soon as an occasion comes up... From the files of Grandma Ruby Williams. Handwritten. Valerie Whittle ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Leaf Pie Categories: Desserts, Pies, Chocolate Yield: 8 servings 3/4 ts Salt 3/4 c Cold vegetable shortening 6 tb Ice water 4 oz Chocolate 3/4 c Heavy cream 1/4 ea Vanilla bean 1 tb Sugar 1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in shortening until the mixture resembles coarse meal with some pieces of shortening the size of corn kernels still visible. Sprinkle 5 tablespoons of the ice water over the mixture, tossing to moisten evenly. Gather the dough into a ball adding up to 1 tablespoon more ice water if the dough is to dry. Divide the dough in half and pat each piece into a 6 inch disk. Wrap separately in plastic warp and refrigerate for at least 30 minutes. When dough is cold, roll out one piece on floured surface and fit into pie plate. With other piece of dough roll out and cut leaf patterns making light vein like designs. Fit onto pie plate and freeze. Pre bake at 350 degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add melted chocolate and ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Marshmallow Fudge Categories: Candies, Chocolate, Christmas Yield: 6 servings 1 lg Can Evaporated milk 2 pk Chocolate pieces ( 6 Ozs ea) 1/4 lb Butter 1/2 Jar marshmellow cream 4 c Sugar Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares. ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Mint Pinwheels Categories: Chocolate, Mint, Cookies Yield: 10 servings 1 1/2 c Chocolate mint chips; * 3/4 c Butter, softened 1/3 c Sugar 1 ea Egg; large 1 ts Vanilla extract 1/2 ts Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Raspberry Cake Categories: Cakes, Alcohol, Chocolate, Desserts Yield: 10 servings 1 pk Chocolate cake mix * 1/2 c Seedless raspberry jam 12 oz Semisweet chocolate chips 8 oz Sour cream 1/4 c Chambord 2 tb Chopped pecans, toasted * butter recipe chocolate cake with pudding ~------------------------------------------------------------------------- Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours. ----- ---------- Recipe via New Menu v0.0 Title: Chunky Beef Fritters Categories: Beef, Meats Yield: 5 servings 2 lb Cooked unseasoned roastbeef* 6 tb Milk 1 tb Unbleached all-purpose flour 3 ea Large eggs, beaten 1 1/2 c Self-rising flour 4 ts Salt 1/4 ts Pepper * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. ~--------------------------------------------------------------------- ~--- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. ----- ---------- Recipe via New Menu v0.0 Title: Cider Snap Categories: Beverages, Fruits Yield: 2 servings 2 c Apple cider or juice 4 ea Thin apple slices (opt.) 4 ts Red cinnamon candies In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Cinnamon-Raisin Bread Categories: Breads, Fruits, Yeast Yield: 10 servings 5 1/2 c Unbleached Or Bread Flour 2 ts Salt 2 pk Active Dry Yeast; OR 1 ea Egg; Lg 2 tb Active Dry Yeast; Bulk 1 c Raisins 1 c Milk 1 c Sugar 3/4 c Water 1 tb Cinnamon; Ground,Or To Taste 1/4 c Sugar 2 tb Butter Or Margarine; Melted 1/4 c Vegetable Oil Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks. ----- ---------- Recipe via New Menu v0.0 Title: Citrus-Buttered Lobster Tails Categories: Seafood, Lobster Yield: 2 servings 16 oz (2) frozen lobster tails 1/2 ts Finely shredded orange peel 1/2 c Water 1/8 ts Salt 1/4 c Butter or margaine 1 x Dash ground ginger 1 tb Lemon juice 1 x Dash paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. ----- ---------- Recipe via New Menu v0.0 Title: Clam Chowder Categories: Soups, Appetizers, Seafood Yield: 4 servings 1 qt Steamed softshell clams 1 ea Onion 3 ea Medium potatoes, diced 2 tb Chopped parsley 1/4 lb Butter 2 c Milk 1 x Salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow ----- ---------- Recipe via New Menu v0.0 Title: Classic Mexican Flan Categories: Mexican, Desserts Yield: 8 servings 1/2 c Sugar 14 oz Can sweetened condensed milk 1 c Milk 3 ea Large eggs plus 3 ea Yolks of large eggs 1/2 ts Almond extract 1 ts Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heay and pur into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. ----- ---------- Recipe via New Menu v0.0 Title: Classic Mud Pie Categories: Pies, Desserts Yield: 8 servings 1 x -----------crust------------ 6 oz Semi sweet chocolate chips 3 tb Butter 1 1/4 c Chocolate wafer crumbs 1 x --------fudge sauce--------- 6 oz Semi sweet chocolate chips 1/2 c Heavy cream (whipping cream) 3 tb Butter 1 tb Coffee flavored liqueur 1 x ----------filling----------- 1 qt Coffee ice cream, softened 2 tb Coffee flavored liqueur CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie ----- ---------- Recipe via New Menu v0.0 Title: Coconut Cake Categories: Cakes, Desserts Yield: 8 servings 1 ts Baking soda 2 c Flour,all-purpose 1 c Buttermilk 1/2 ts Salt 1/4 lb Butter,at room temperature 2 ts Baking powder 1 1/3 c Sugar 1/2 ts Lemon rind,grated 2 Egg yolks 2 Egg whites ---------------------------LEMON-COCONUT FILLING--------------------------- 3/4 c Sugar 1/4 c Lemon juice 2 tb Cornstarch 1/2 c Coconut grated 1 c Water,boiling 1 tb Butter ------------------------------COCONUT FROSTING------------------------------ 2 Egg whites 1 tb Light corn syrup 1 1/2 c Sugar 1 1/2 c Coconut,grated 1/2 c Water 1. Preheat oven to 350'F. 2. Grease and flour 2 9" layer cake pans. 3. Add soda to buttermilk, stir to blend, and set aside. 4. Cream butter with sugar until light and fluffy. Add egg yolks one at a time and beat well after each addition. 5. Sift flour with salt and baking powder onto waxed paper. Add flour mixture alternately with buttermilk to butter a little at a time and blend well after each addition. Stir in lemon rind. 6. In a separate bowl beat egg whites until stiff, then fold into batter. Pour into prepared pans and bake in preheated oven for about 30 minutes. Remove from pans onto cake rack until cool. Put layers together with Lemon-Coconut Filling, frost with Coconut Frosting, and sprinkle with coconut. *** LEMON-COCONUT FILLING *** Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room temperature. Stir; spread between cakes layers. *** COCONUT FROSTING *** 1. Combine all ingredients except coconut in top of double boiler. Beat 1 minute to blend, then place over boiling water and beat with rotary hand or electric beater until stiff peaks form, stirring mixture up from bottom and sides of pan occasionally. 2. Transfer to a large bowl and beat 1 minute more, or until thick enough to spread. 3. Frost cake, then sprinkle generously with grated coconut. 4. Makes sufficient frosting for sides and top of 2 9" cake layers. ----- ---------- Recipe via New Menu v0.0 Title: Cod with Garlic Categories: Mexican, Seafood Yield: 8 servings 2 lb Scrod Or Cod Fillets; * 1/4 c Lemon Juice 8 Cloves Garlic;Finely Chopped 1 ts Salt 2 tb Margarine Or Butter 1 Fresh Cilantro; Snipped 2 tb Vegetable Oil Servings: 8 * Fillets should be cut to make 8 servings. Place the fish fillets on a rack in a broiler pan. Cook and stir the garlic in the margarine and oil until golden brown, (DO NOT overcook). Remove garlic and set aside. Drizzle the margarine mixture and lemon juice over the fillets then sprinkle with the salt. Set oven control to broil. Broil the fish with the tops of the fillets about 3-inches from the heat until the fillets flake easily with a fork, about 10 to 12 minutes. Sprinkle with the reserved garlic and cilantro. Serve with lemon wedges, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Cornmeal Mix Categories: Mix Yield: 1 servings 4 c Unbleached All-purpose Flour 1 tb Salt 3/4 c Sugar 1/4 c Baking Powder 1 c Vegetable Shortening 4 1/2 c Cornmeal In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEAL MIX an store in a cool, dry, place. Use within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX. ----- ---------- Recipe via New Menu v0.0 Title: Crab Cakes Categories: Main dish, Seafood Yield: 4 servings 1 lb Backfin crabmeat 1 ts Worcestershire sauce 2 tb Mayonnaise 1 ea Egg, beaten 1/4 c Cracker meal 1 x Garlic to taste 1 x Pinch cayenne pepper Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley ----- ---------- Recipe via New Menu v0.0 Title: Creamy Mushroom Soup Categories: Soups Yield: 2 servings 1/4 c Chopped onion 1/2 ts Worcestershire sauce 2 tb Snipped parsley 1/8 ts Dry mustard 1 tb Butter or margarine 1 x Dash freshly ground pepper 1 1/2 c Fresh sliced mushrooms 2/3 c Water 1 1/2 ts Cornstarch 1/2 c Dairy sour cream 1 ts Instant beef bouillon 1 x Snipped parsley (opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. ----- ---------- Recipe via New Menu v0.0 Title: Crispy Chicken Drumsticks Categories: Low-cal, Chicken, Main dish Yield: 4 servings 8 x Chicken drumsticks 2 tb Minced fresh parsley 1 1/2 c Dry whole wheat breadcrumbs 1 ts Garlic powder 1/2 c Grated parmesan cheese 1/2 ts Pepper Remove skin from chicken, don't rinse. Combine bread crumbs and other ingredients, stirring well. Dredge chicken in breadcrumb mixture, coating well. Place drumsticks in a greased baking dish. Bake at 350 deg F for 30 minutes or till tender. ----- ---------- Recipe via New Menu v0.0 Title: Crumb Coffee Cake Categories: Cakes, Desserts Yield: 1 servings 2 c All-purpose flour 1/2 c Shortening 1 Egg, beaten Baking powder, pinch 2 c Brown sugar 1 c Sour milk 1 ts Soda Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done. Mrs Nicholas J. Constantine ----- ---------- Recipe via New Menu v0.0 Title: Dark chocolate sauce Categories: Sauces, Chocolate Yield: 1 servings 1 1/2 c Heavy cream 3 oz Unsweetened chocolate, chopp 2/3 c Dark brown sugar, packed -d 4 oz Bittersweet chocolate, chopp 1/4 c Unsalted butter, softened -d 3 tb Amaretto, or to taste In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly. Makes about 3 cups. Gourmet Mag. Jan. 91 ----- ---------- Recipe via New Menu v0.0 Title: Devil's Food Cake Categories: Cakes, Desserts Yield: 6 servings 1 c Sugar 1 c Milk 3/4 c Cocoa 1 Egg Combine sugar and cocoa. Add well-beaten egg. Add milk. Cook in double boiler until thick and smooth. Cool. 1 cup sugar 3/4 cup shortening 1/2 cup milk 2 eggs 2 cups cake flour 1/8 tsp salt 1 tsp baking soda 1 tsp vanilla Cream shortening and sugar. Add well-beaten eggs. Beat thoroughly. Sift flour, measure, and sift with baking soda and salt. Add alternately with milk to creamed shortening and sugar. Add flavoring. Add cocoa mixture which ha been well cooled. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. Use seven-minute icing or fudge icing between layers and over top. Mrs. Charles Kanallakan, Jerseyville, IL. ----- ---------- Recipe via New Menu v0.0 Title: Devilish Eggs Categories: Cajun, Appetizers, Eggs Yield: 8 servings 6 ea Hard boiled eggs 1 tb Pimentos, mashed 2 tb Mayonnaise 3 tb Dill relish 2 tb Poupon mustard 1 x Salt, to taste 1 tb Louisiana hot sauce Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. ----- ---------- Recipe via New Menu v0.0 Title: Dirt Cake Categories: Cookies, Cakes, Cheese, Desserts Yield: 10 servings 1 lb Oreo cookies 2 pk (3 1/2 oz) instant French 1/4 c Butter or margarine -vanilla pudding 1 8 oz package cream cheese 12 oz Frozen whipped topping 1 c Powdered sugar 1 8-inch plastic flower pot 3 1/2 c Milk -(very clean) Plastic flowers With a food processor or blender, crush the cookies and set aside (you can also put them in a plastic bag and smash them with a rolling pin). then cream together the butter or margarine, cream cheese and powdered sugar. Combine the milk, pudding and whipped topping and stir into the creamed mixture. Layer crushed cookies and then pudding mixture in the flowerpot, ending with a thick layer of cookie crumbs on the top. Refrigerate until serving time, then place the bouquet in the top and bring to the table. Remove bouquet to serve and scoop out the dessert. Serves 10 to 12. Fresh flowers inserted in a florist water vial can be used in place of plastic flowers. This is a fun dessert to have on the table throughout a meal without telling anyone. There is always a fun reaction at the surprise "unveiling". From Doug Smith ----- ---------- Recipe via New Menu v0.0 Title: Duck With Pine Nut Wild Rice Categories: Mexican, Poultry, Game, Rice Yield: 4 servings 1 x Apricot Basting Sauce; * 1 x Pine Nut Wild Rice; Below 1 x Duckling; 4 1/2 to 5 Lbs. -----------------------------PINE NUT WILD RICE----------------------------- 1/2 c Wild Rice; Uncooked 2 oz Pine Nuts; Toasted, 1/2 Cup 2 tb Green Onions/Tops; Sliced 1/2 c Pears; Dried, Chopped 1 ts Margarine Or Butter 1/2 c Currants 1 1/2 c Chicken Broth * See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants. ----- ---------- Recipe via New Menu v0.0 Title: Dutch Spiced Beef Categories: Steak, Beef, Meats Yield: 4 servings 2 lb Beef round steak * 1/2 ts Salt 1/8 ts Pepper 6 tb Butter 1 ea Large spanish onion ** 1 tb Water 1 1/2 tb Vinegar 1 ts Prepared mustard 1 ea Bay leaf 2 ea Whole cloves 4 ea Canned spiced onions 12 ea Strips pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. ~--------------------------------------------------------------------- ~--- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. ----- ---------- Recipe via New Menu v0.0 Title: EXTRA CHEESE LASAGNE Categories: Italian, Vegetarian Yield: 6 servings 2 Egg pasta recipe(above) 4 c Seasoned Italian tomato 1 lb Ricotta cheese Sauce 2 cl Garlic, minced 2 c Grated provolone cheese 10 oz Frozen chopped spinach, 2 c Grated mozzarella Thawed and drained 1 c Freshly grated Parmesan 1 Egg Cheese 1 ts Salt Prepare the pasta dough according to recipe directions.Cut into strips about 13" long and 3" wide.You will need to gather all the trimmed scraps and reroll the dough to make enough noodles.This recipe should work out exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg and salt.Mix well by hand or in food processor. To assemble the lasagne,pour a little bit of sauce in the bottom of a 9 x 13" baking dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce and grated cheese. Cover the lasagne lightly(if you are using aluminum foil,make a tent with the foil so it doesn't touch the top of the lasagne). Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional 30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne will be quite firm and can be served in tidy- looking squares.Serves 6 generously. ----- ---------- Recipe via New Menu v0.0 Title: Egg Rolls Categories: Oriental, Appetizers Yield: 4 servings 1 lb Package egg roll skins 1 x Egg beaten 1 x Enough oil to deepfry 1 c Diced roast pork 1/2 c Cooked and diced shrimp 1/4 c Water chestnuts 1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh 2 ea Green onion; finely chopped 4 ea Fresh mushroom chopped 1/2 ts Sugar 2 tb Soy sauce 1 tb Seseme oil 1 x Salt and pepper to taste Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot. ----- ---------- Recipe via New Menu v0.0 Title: Escalloped potatoes Categories: Vegetables, Potatoes Yield: 8 servings 6 c Potatos, raw, sliced thin 3 tb Butter 3 tb Flour 1 1/2 c Milk 1 ts Salt 1 x Cayenne 1 c Velveeta, grated 3/4 c Gn pepper/pimento mix grated For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine ----- ---------- Recipe via New Menu v0.0 Title: FIVE-ALARM SALSA Categories: Sauces, Tex-mex Yield: 1 servings 1 x -Dottie Cross TMPJ72B 1 x -chili peppers 1 ea 28-ounce can whole tomatoes 1/2 c Finely chopped white or yell 1 x -tomato puree, undrained 1 x -onion 2 ea Fresh hot green chili pepper 2 ea Garlic cloves; minced 1 x -seeded and minced, 2 tb Lime juice 1 x -or 1/2 c chopped canned gre In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via New Menu v0.0 Title: FRIED BANANA Categories: Desserts, Chinese Yield: 4 servings 1 Banana, quartered 6 tb Water 1/2 c Flour 4 c Cooking oil 2 ts Double action baking 4 tb Honey Powder Light, sweet dessert - a perfect ending to the dinner. 1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve. ----- ---------- Recipe via New Menu v0.0 Title: FRIED OYSTERS WRAPPED IN BACON Categories: Creole, Seafood Yield: 2 servings 1 Dozen fresh, shucked oysters (in a small bowl) (in a jar) 2 Eggs (beaten in a small 1/4 c Oyster liquor (from jar) Bowl) 1 Bay leaf 1 c Bread crumbs 1 ts Worcestershire sauce 2 c Oil (for frying) 4 sl (1/2 oz each) lean, 12 Toothpicks (for wrapping Raw bacon Bacon) 1/2 c Unbleached white flour In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters. ----- ---------- Recipe via New Menu v0.0 Title: Fdr's Favorite Pecan Pie Categories: Pies, Desserts Yield: 8 servings 1 Pastry for 9" pie 3 Eggs; well beaten 1 tb Butter 1 ts Vanilla 1 c Sugar; brown 1 c Pecans; halved or pieces 1 c Corn syrup Fat grams per serving: Approx. Cook Time: :50 Precook 9" pastry shell for 5 minutes at 425F. (I use Speedy Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared crust and bake in 350F oven till filling is firm, about 40 to 50 minutes. Cool before cutting. (I don't know whether FDR really liked this but it's in the title! Source: Toronto Star posted by Anne MacLellan ----- ---------- Recipe via New Menu v0.0 Title: Fish In Adobo Sauce Categories: Mexican, Seafood Yield: 6 servings 2 ea Ancho Chiles; Dried, OR 1 ea Clove Garlic; Minced 1/2 ts Red Peppers; Crushed 1 ts Salt 2 lb Fish Fillets; * 1/2 ts Oregano; Dried, Crushed 1/4 c Vegetable Oil 1/4 ts Cumin; Ground 8 oz Tomatoes; 1 cn 1/4 ts Cinnamon; Ground 1 c Orange Juice 1 ds Cloves; Ground 1 c Onion; Cut Up, 2 Md. ---------------------------------GARNISHES--------------------------------- 1 x Lettuce; Shredded, Half Head 1 x Radish Roses 1 ea Orange; Thinly Sliced, 1 lg * Use fresh or frozen Haddock or other fish fillets in this recipe. Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen. Lightly brown the fish fillets on both sides in hot oil. Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and blend until smooth. In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally. Pour over the fish in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes. Transfer the fish fillets to a serving platter. Top with lettuce, garnish with orange slices and radish roses. ----- ---------- Recipe via New Menu v0.0 Title: Fish In Cilantro Sauce Categories: Mexican, Seafood Yield: 6 servings 2 lb Fish Fillets; * 1/2 ea Pickled Jalapeno Pepper; ** 1 ea Onion; Sliced, 1 small 1/2 ts Salt 1 ea Clove Garlic; Small, Minced 1 ds Pepper 1 tb Vegetable Oil 1 x Salt 1/4 c Almonds; Toasted, Ground 1/2 c Cilantro; Snipped 2 tb Lime Juice * Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork. ----- ---------- Recipe via New Menu v0.0 Title: Fish In Orange Juice Categories: Mexican, Seafood Yield: 6 servings 2 lb Frozen Fish Steaks; * 1 ts Salt 1/2 c Onion; Finely Chopped 1/8 ts Pepper 2 ea Cloves Garlic; Minced 1/2 c Orange Juice 2 tb Vegetable Oil 1 tb Lemon Juice 2 tb Fresh Cilantro; Snipped 1 ea Egg; Large, Hard Cooked, ** * Use Halibut or other fish steaks. ** Cut the hard cooked egg into wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a 12 X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the garlic until the onion is tender but not brown. Stir in the cilantro, salt and pepper. Spread the mixture over the fish. Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika and garnish with orange slices, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Fish Marinade Categories: Cajun, Sauces, Seafood Yield: 6 servings 2 c Chablis wine 2 tb Creole mustard 2 tb Lemon juice 1/2 ts Ground cayenne pepper 2 ts Salt Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via New Menu v0.0 Title: Flaky Pie Crust Mix Categories: Mix, Pies Yield: 1 servings 12 1/2 c Unbleached Flour 2 tb Salt 5 c Vegetable Shortening ------------------------------FLAKY PIE CRUST------------------------------ 2 1/2 c Flaky Pie Crust Mix 1/4 c ICE Water 1 Large Egg, Beaten 1 tb White Vinegar Combine unbleached flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and lable as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months. Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts. FLAKY PIE CRUST: Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured waxpaper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies. ----- ---------- Recipe via New Menu v0.0 Title: Flour Tortillas Categories: Mexican, Breads Yield: 12 servings 2 c Unbleached Flour 1/2 c Warm Water 1 ts Salt 1 x Lard Or Shortening 3 tb Lard Or Shortening Mix flour and salt; cut in lard until particles are the size of fine crumbs. Sprinkle in water; one tablespoon at a time, until all flour is moistened and dough almost cleans the sides of the bowl. Gather dough into a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for 8-inch tortillas, or 6 equal parts for 10-inch tortillas. Shape each part into a ball; brush lightly with lard. Cover and let rest 20 minutes. For each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch circle. Heat ungreased griddle or skillet over medium-high heat unti hot. Cook tortilla until dry around edge and blsiters appear on the surface, about 2 minutes. Turn and cook the other side until dry, about 1 minute. Stack tortillas, placing waxed papper between each. Cover with damp towel. Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas. ----- ---------- Recipe via New Menu v0.0 Title: French Onion Soup Categories: Soups, French Yield: 6 servings 1/4 c Butter 1/4 ts Pepper 6 x Medium cooking onion sliced 6 x 1/2 in day old french bread 1 ts Sugar 2 c Grated swiss cheese 1 tb All purpose flour 1/2 c Grated parasean cheese 1 c Dry white wine 1 x Paprika 4 c Beef broth In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles. ----- ---------- Recipe via New Menu v0.0 Title: Fresh Strawberry Pie Categories: Desserts, Pies Yield: 6 servings 1 ea Baked 9-inch pie shell 1 1/4 c Sugar 1 tb Cornstarch 3 tb Lemon juice 3 oz Strawberry gelatin 1 qt Fresh strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----- ---------- Recipe via New Menu v0.0 Title: Fried Apples Categories: Fruits, Main dish Yield: 6 servings 6 ea Lg unpared, cored, red apple 3 tb Butter 1/2 c Cooking wine 1/2 c Water 1 c Sugar 1 tb Lemon juice 1 ea 6" cinnamon stick Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. ----- ---------- Recipe via New Menu v0.0 Title: Fried Ice Cream Categories: Desserts, Mexican, Ice Cream Yield: 4 servings 1 qt Vanilla Ice Cream Oil for Deep Fryer 1/2 ts Ground Cinnamon 1/4 c Honey 1/2 c Sugar Whipped Cream 1 c Cornflakes Crumbs 4 Maraschino Cherries Servings: 4 Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow pan. Using an ice-cream scoop, make four balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in a piece of aluminum foil and freeze five hours. Heat oil to 450 degrees in a deep pan. As soon as it comes to heat, uncover the ice cream balls and deep fry them very briefly, about 2 seconds. Drain momentarily and place in dessert dishes. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry Serve immediately. ----- ---------- Recipe via New Menu v0.0 Title: Fruit Smoothie Categories: Low-cal, Beverages, Fruits Yield: 4 servings 8 oz Fruit cocktail, can, chilled 1 c Milk 1/4 c Nonfat dry milk powder 1/2 ts Vanilla 1/2 c Ice cubes 2 x Cinnamon, ground (dashes) PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Recipe via New Menu v0.0 Title: Fudge # 3 Categories: Desserts Yield: 4 servings 2 c Firmly Packed Light Brown 1 c Milk Sugar 1 1/2 tb Butter 2 c White Sugar (Or You Can Use 2 oz Unsweetened Chocolate All White Sugar) Old Method: Stir constantly all the time it is boiling. Flavor with vanilla (1 Tsp). After you take it off the stove, stir until it is almost hard, then pour into a buttered pan. (NOTE: This is a paraphrased recipe from a very old cookbook) Modern Method: Butter the sides of a 3-quart saucepan, prewarm the candy thermometer. Use the same ingredients as above but substitute 1 cup Half and Half for the milk. Dump in the pan. Stir constantly until the sugar is dissolved and it comes to a boil. Reduce the heat while retaining the boil and continue cooking, stirring infrequently if at all. When it reaches the soft ball stage, around 234 to 240 degrees F. (112 to 115.5 degrees C.) remove from the heat and flavor with 1 tsp of vanilla. Do not shock immediately (NOTE: The shocking is done by putting the pan in a large square pan full of ice or cold water). However, when the fudge cools on top (hold your hand over the candy to check) place the pan in cool water to equalize the heat between the bottom and top of the pan. Stir gently, it will candy almost immediately; pour into a buttered 8 X 8-inch pan. SERVES 4 OR 1 CHOCOHOLIC ----- ---------- Recipe via New Menu v0.0 Title: GLAZED CORNED BEEF Categories: Beef Yield: 8 servings 3 lb Corned beef 4 tb Prepared Dijon mustard 1 c Orange marmalade 4 tb Brown sugar Place corned beef in large pot and cover with boiling water.Bring to a boil,lower heat,cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350 degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat is done,remove from pot and drain.Place meat on an oven proof serving dish and pour marmalade mixture over it, coating thoroughly. Bake beef for 30 minutes or until glaze is crisp and brown.Serve hot or at room temperature with boiled cabbage,potatoes and or carrots. Serves 6 to 8. ----- ---------- Recipe via New Menu v0.0 Title: GOOD DOG, BISCUITS Categories: Crackers Yield: 24 servings 1 3/4 c Whole wheat flour 3 tb Powdered milk 1/2 c Oatmeal 2 Eggs, lightly beaten 1/2 c Cornmeal 3 tb Wheat germ oil (you may 1/4 c Liver powder (available at Substitute bacon drippings Health food stores) Or vegetable oil) 2 tb Brewer's yeast powder 1/2 c Water 1/4 c Bone meal powder "Why not bake a batch of cracker treats for your dog? These biscuits seem to satisfy the discriminating canine palate. If you are wise, you'll make a double recipe. 325~F. 40 to 50 minutes Preheat the oven to 325~F. In a large bowl or in the food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal, and powdered milk. Stir in the eggs, oil, and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2 inch thick. Cut into bone-shaped biscuits with a small knife, or use a bone-shaped cookie cutter. Re--roll the leftover scraps of dough and cut into shapes until all the dough is used. Place on a lightly greased or parchment-lined baking sheet and bake for 40 to 50 minutes until brown and dried through. Cool on a rack. Yield: About 12 large bones or 24 small ones. ----- ---------- Recipe via New Menu v0.0 Title: GRILLED SESAME SEEDS STEAK STRIPS WITH VEGETABLES Categories: Chinese, Beef Yield: 10 servings 1/2 c Soy sauce 3 lb Beef sirloin, cut into thin 1 tb Sesame seeds Strips 1/4 c Dry white wine 2 lg Green peppers, cut into 1 md Onion,chopped Squares, blanched 1/2 c Green onion,chopped 20 lg Mushroom caps 1 cl Garlic,crushed 16 Cherry tomatoes 1/2 ts Ground ginger For marinade,place soy sauce,sesame seeds,wine,chopped onions, garlic and ginger in blender jar;blend well.Place meat in a large glass or enamel bowl and pour marinade over.Marinate several hours or overnight,stirring occasionally.Just before cooking,remove meat from marinade and drain,reserving marinade. Thread meat on skewers,alternating with green pepper pieces,cherry tomatoes and mushroom caps.Brush with cooking oil.Grill to desired doneness,basting with marinade several times during cooking.Leftover marinade may be heated and served as a sauce at table. ----- ---------- Recipe via New Menu v0.0 Title: Gazpacho Categories: Soups, Vegetarian, Mexican Yield: 4 servings 3 c Low-Sodium Tomato Juice 2 Green Onions, chopped 1 c Green Pepper, minced 1 Garlic Clove, minced 1 Cucumber, diced (about 2 1/4 c Parsley, freshly chopped -cups) Cold and refreshing, this soup is terrific during the hot summer months. ds Tabasco Sauce Black Pepper, freshly ground, to taste Puree all ingredients in a blender or food processor. Chill for at least 2 hours. Serve cold or at room temperature. Yield: 4 servings, 4 cups One Serving = 1 cup Calories: 48 Protein: 2 g Fat: < 1 g Carbohydrate: 11 g Fiber: 3 g Cholesterol: 0 mg Sodium: 23 mg Potassium: 402 mg Exchange: 2 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via New Menu v0.0 Title: German Beefsteaks Categories: Beef, German, Main dish Yield: 4 servings 1 ea Hard roll; large, dry 1/2 c Water 4 tb Vegetable oil 1 ea Onion; medium, chopped 1 lb Ground beef; lean 1/2 ts Salt 1/4 ts Pepper 4 ea Onion; medium, sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. ----- ---------- Recipe via New Menu v0.0 Title: Glazed Carrots Categories: Vegetables Yield: 8 servings 5 c Sliced Carrots 1/4 ts Salt 1/3 c Water 1/8 ts Pepper 1 tb Cornstarch 1 tb + 1 t. Margarine 1/4 c Unsweetened Orange Juice 2 ts Chopped Fresh Parsley Combine Carrots & Water in A Large Saucepan; Cover & Cook Over Medium Heat 20 Min. OR Until Crisp-Tender. Drain, Reserving Liquid; Add Enough Water To Liquid To Measure 3 T. Set Carrots Aside. Combine Carrot Liquid, Cornstarch, Orange Juice, Salt, Pepper & Margarine in Large Saucepan. Bring To A Boil Over Medium Heat, Stirring Constantly; Cook 1 Min. OR Until Thickened. Add Carrots, Cook 1 Min, Stirring Well. Spoon Onto Serving Plates. Sprinkle With Parsley. (Fat 2. Chol. 0.) ----- ---------- Recipe via New Menu v0.0 Title: Golden Harvest Beef Categories: Beef, Meats Yield: 6 servings 2 1/2 lb Beef brisket 2 tb Cooking fat 2 ea Small onions * 1 c Brown sugar, packed 1/4 ts Salt 1/4 ts Pepper 1 qt Boiling water 29 oz Yams, drained 6 ea Carrots; pared and slivered 2 ea Med. tart apples, sliced 3 ea Lg. white potatoes ** 1/2 c Sugar 1/4 c Catsup 1 tb Cornstarch 1/2 tb Dry mustard 11 oz Mandarin orange segs, 1 cn * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~--------------------------------------------------------------------- ~--- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. ----- ---------- Recipe via New Menu v0.0 Title: Golden Sugar Cookies Categories: Desserts, Cookies Yield: 1 servings 2 1/2 c Sifted flour 1/2 ts Vanilla 1 ts Baking soda 1 ts Lemon flavoring 1 ts Cream of tartar 2 c Sugar 1/4 ts Salt 2 ea Egg yolks 1 c Butter Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette ----- ---------- Recipe via New Menu v0.0 Title: Graham Cracker Cheesecake Crust Categories: Desserts, Cakes Yield: 1 servings 1 1/2 c Graham Cracker Crumbs 1/3 c Sugar 1/3 c Melted Butter inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. ----- ---------- Recipe via New Menu v0.0 Title: Greek Stew Categories: Greek, Main dish Yield: 6 servings 3 lb Stew meat, chopped 1 ea Clove garlic, diced 5 tb Butter 1 1/2 c Water 1 x Salt 1 ea Bay leaf 1 x Pepper 2 lb White onions, sm 1 ea Onion, chopped 1/2 lb Mushrooms, sliced 1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated 2 tb Red wine vinegar In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. ----- ---------- Recipe via New Menu v0.0 Title: Grilled Lime Chicken Categories: Low-cal, Poultry, Barbeque, Chicken Yield: 6 servings 1/4 c Chopped fresh parsley 2 tb Lime juice 1/2 ts Freshly ground pepper 1 c Dry white wine (or chablis) 1/2 ts Grated lime rind 6 x Chicken breast halves * * 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium. ----- ---------- Recipe via New Menu v0.0 Title: Gyuniku Negimaki (Steak and Onion Spring Rolls) Categories: Japanese, Appetizers, Meats Yield: 8 servings 4 oz Slice Rump Steak 2 Spring Onions w/ 3" of stalk 3 tb Teriyaki Sauce PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces. Place the steak between sheets of greasproof paper and pound into 1/8" thickness. Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting with the wide end, roll into tight cylinders. Secure with toothpicks. TO COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand each piece on end. ----- ---------- Recipe via New Menu v0.0 Title: HONEY-APPLE PANCAKES Categories: Breakfast Yield: 4 servings 1 1/4 c All purpose flour 1 Egg 2 ts Baking powder 3/4 c Apple juice 1/4 ts Salt 2 tb Honey 1/4 ts Apple pie spice 1 tb Cooking oil 1/8 ts Baking soda In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch pancakes. Recipe: Associated Press ----- ---------- Recipe via New Menu v0.0 Title: Hearty Vegetable Beef Soup Categories: Soups, Main dish, Beef Yield: 8 servings 2 lb Stew beef, cubed 1 1/2 c Corn 3 1/2 qt Water 2 ea Onions, sliced 1 ea Onion, chopped 1 ea Large potato, cubed 1 tb Salt 1 c Spinach, chopped 1/2 ts Thyme 1 c Green beans, chopped 1/2 c Split peas 1 c Green peas 6 ea Carrots; sliced 1 c Lima beans 3 c Celery, diced 1 c Ketchup 1 ea Green pepper, diced 2 tb Parsley, chopped 3 ea Medium tomatoes, cubed In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. ----- ---------- Recipe via New Menu v0.0 Title: Hickory-Smoked Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 2 servings 1 c Cottage Cheese 1/2 c Sour Cream 1/4 ts Garlic; Minced 1/2 ts Salt; Hickory-Smoked 1 tb Green Onion; Minced, Use All Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas ----- ---------- Recipe via New Menu v0.0 Title: Home Style Dressing Mix Categories: Mix, Salads Yield: 1 servings 2 ts Instant Minced Onion 1/2 ts Salt 1/8 ts Garlic Powder 1 tb Parsley Flakes Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Home Style Dressing Mix. Store in a cool dry place and use within 6 months. Makes enough mix for 2 cups Home Style Dressing. (2 T) Home Style Dressing: Combine mix, 1 cup mayonnaise, and 1 cup buttermilk in a glass jar and blend well. Chill before serving. Makes about 2 cups of dressing. VARIATION: Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables. ----- ---------- Recipe via New Menu v0.0 Title: Homemade Taco Seasoning Mix Categories: Mix, Mexican Yield: 1 servings -Robbie Shelton 3 ts Onion Powder 6 ts Chili Powder 2 1/2 ts Garlic Powder 5 ts Paprika 1/8 ts Cayenne Pepper 4 1/2 ts Cumin In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor. Seven teaspoons mix contains 90mg Sodium. From Robbie Shelton's Database ----- ---------- Recipe via New Menu v0.0 Title: Honey Basted Turkey Categories: Main dish, Poultry Yield: 10 servings 6 lb Turkey 1/2 c Oil 1/2 c Soya sauce 2 tb Honey 1 1/2 ts Ground ginger 1 1/2 ts Dry mustard 2 ea Cloves garlic, minced Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Hot Buttered Rum Categories: Beverages, Alcohol Yield: 2 servings 2 tb Brown sugar 1 1/2 c Warm water 4 ts Butter or margarine,softened 1/2 c Rum 1 x Dash ground cinnamon 1 x Lemon slices (opt.) 1 x Dash ground nutmeg In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Hot Spiced Cider Categories: Beverages, Fruits Yield: 16 servings 2 qt Apple Cider 6 x Whole Allspice 1/4 c Sugar 4 x 3" Cinnamon Sticks 12 x Whole Cloves Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel. 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice. ----- ---------- Recipe via New Menu v0.0 Title: Hot onion squares Categories: Breads Yield: 6 servings 2 c Onion, very thinly sliced 3/4 ts Salt 7 tb Lard 2/3 c Milk Cayenne pepper to taste 1 lg Egg 2 c Bread flour 3/4 c Sour cream 1 tb Baking powder In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat, stirring, until it is golden. Stir in the cayenne and salt and pepper to taste. Reserve the mixture. Onto a sheet of wax paper, sift together the flour, baking powder, and salt. Sift the mixture again into a bowl. Add the remaining lard, and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well. Turn out onto a floured surface and knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture. In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste. Pour this over the onion mixture, using a spatula to cover the onion mixture evenly. Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through. Cut into squares and serve hot. a 1943 Gourmet Mag. favorite ----- ---------- Recipe via New Menu v0.0 Title: Hunters Stew Categories: Soups, Appetizers Yield: 5 servings 4 ea Dried mushroom 5 ea Peppercorns 1/4 c Water 1 ea Bay leaf 2 lb Sauerkraut 2 c Diced polish sausage 1 ea Apple, peel, core, sliced 1 c Coarsely chopped bacon 1 c 20 oz tomatoes 1 ea Steamed potatoes Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. ----- ---------- Recipe via New Menu v0.0 Title: Irish Coffee Categories: Beverages, Alcohol Yield: 2 servings 1 1/2 c Warm water 1 x Brown sugar to taste 1 tb Instant coffee crystals 1 x Dessert topping * 1/4 c Irish whiskey * Dessert topping should be in a pressurized can. ~--------------------------------------------------------------------- ---- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. ----- ---------- Recipe via New Menu v0.0 Title: Italian Meat Sauce Mix Categories: Mix, Italian Yield: 1 servings 1 lb Mild Italian Sausage 2 lb Lean Ground Beef 4 ts Salt 1/4 ts Pepper 1/2 ts Instant Minced Garlic 1 Small onion, Peeled 1 Medium Carrot, Peeled Water 2 tb Sweet Basil Leaves 1/4 ts Chili Powder 1/4 ts Thyme 1 pk (10 oz) Frozen Cauliflower 1 pk (10 oz) Frozen Broccoli 1 cn (29 oz) Tomato Puree 1 cn (12 oz) Tomato Paste 8 c Water Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9 pints of mix. ----- ---------- Recipe via New Menu v0.0 Title: JUICY FLORIDA BARBECUE SAUCE Categories: Sauces, Barbeque Yield: 10 servings 24 oz Bottle Ketchup 3/4 c Fl. Orange Juice 1 lb Dark Brown Sugar 3/4 c Pineapple Juice 1/2 tb Prepared Mustard 3/4 c Mango Juice 1 tb Black Pepper 4 tb Corn Starch 1/2 c Onion Juice Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs over grill and turn frequently, using squeeze bottle to keep moist.... Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate, 13.5 Gram Cholesterol, 0 Sodium, 152 milligrams As copied from the Orlando Sentinel: ----- ---------- Recipe via New Menu v0.0 Title: Justin Wilson's Hush Puppies Categories: Cajun Yield: 48 servings 2 c Cornmeal 1 c Green onion, finely chopped 1 x Ground cayenne pepper 1/2 ts Soda 1 c Plain flour 2 tb Bacon drippings, hot 2 ea Eggs, beaten 1/2 c Parsley, finely chopped 1 ts Baking powder 1/2 ts Garlic powder (to taste) 1 c Buttermilk 1 x Deep fat for frying 1 ts Salt Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" ----- ---------- Recipe via New Menu v0.0 Title: LEMON MARINATED SIRLOIN STEAK Categories: Beef, Steak Yield: 6 servings 1 2 lb. sirloin steak, cut 2 4 ts Sugar To 2 1/2" thick 1 1/2 ts Salt 1 ts Finely shredded lemon peel 1 ts Worcestershire sauce 1/2 c Lemon juice 1 ts Prepared mustard 1/3 c Cooking oil 1/8 ts Pepper 2 tb Sliced green onion Score fat edges of steak.Place meat in a shallow baking dish.Combine remaining ingredients.Pour over steak.Cover;let stand 4 hours in the refrigerator or overnight,turning steak several times. Remove steak from marinade,reserving marinade.Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to 17 minutes more for medium-rare.Heat reserved marinade on grill. Remove steak to serving platter.Carve steak across the grain;spoon marinade over slices.Makes 6 servings. ----- ---------- Recipe via New Menu v0.0 Title: LEMON PUDDING PIE Categories: Pies, Desserts Yield: 6 servings 1 c Granulated sugar 3 ea Large egg yolks at room temp 4 tb Butter, softened 1/2 stk 1/3 c Squeezed lemonjuice,strained 2 ts Finely grated lemon rind 3 tb Plus 2 teaspoons flour 1 c Light cream-room temperature 2 ea Large egg whites at room tem 1 x Pinch cream of tartar 1 ea Fully baked 9" pie shell Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added.Blend in the egg yolks,1 at a time,beating well after each addition.Beat in the lemon juice and rind;beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy.Add cream of tartar;continue beating until soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently,pour filling into baked pie shell.Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack.Cool completely;then refrigerate 6 hours before serving.Makes one 9" pie. ----- ---------- Recipe via New Menu v0.0 Title: Lemon Chicken Categories: Oriental, Main dish, Chicken Yield: 4 servings 1 tb Vegetable oil 1 ts Cornstarch dissolved in 2 ts Soy sauce 1/2 ts Sherry 1 ts Vegetable oil 4 ea Boned chicken breasts halves 1 x Flattened 1/2" thick 1 x Vegetable oil 2/3 c Bean sprouts 1 x Cornstarch 2/3 c Snow peas sliced thinly 3/4 c Water 1/2 c Water chestnuts sliced 3 tb Sugar 1 x Tomato wedges, lemon 2 tb Catsup 1 x Slices, green onion slices 1 ea Lemon juiced 1 x And crushed almonds 1 pn Salt For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. ----- ---------- Recipe via New Menu v0.0 Title: Lemon Pudding Cake Categories: Cakes, Desserts Yield: 8 servings 4 Eggs, separated 1/2 c Flour 1/3 c Lemon Juice 1/2 ts Salt 1 ts Grated Lemon Peel 1 1/2 c Milk 1 tb Butter or Margarine, melted Whipped Cream 1 1/2 c Sugar Beat yolks until thick and lemony about 5-8 minutes. Blend in the juice, lemon peel and butter. Combine sugar, flour, salt and add alternately with milk blending well after each addition. Beat whites until stiff. Fold into batter. Pour batter into a 1-1/2 Qt baking dish. Set in a pan of hot water and bake 50 minutes in a preheated 350oF oven until lightly brown. Serve warm with whipped cream. Source: "The Yankee Kitchen" 04-07-93 [#2] Granny Orr ----- ---------- Recipe via New Menu v0.0 Title: Lemon Squares Categories: Bar cookies, Desserts Yield: 1 servings 1 c Flour; all purpose flour 2 tb Flour; all purpose 1/2 c Butter 1/2 ts Baking powder 1/4 c Brown sugar; firmly packed 3 Eggs, lightly beaten 1 c Sugar; granulated 2 ts Lemon rind; grated (optiona 3 tb Lemon juice Icing sugar Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 350F. BASE: In food processor or using pastry blender, blend flour, butter and brown sugar till crumbly. Press in 9" square pan. Bake in 350F oven for 15 minutes. TOPPING: stir together sugar, juice, flour, baking powder, eggs and 1 tsp of the rind. Pour over baked base, return to 325F oven for 25 to 30 minutes or till lightly browned and firm to touch. Let cool completely in pan. Just before serving, lightly dust with icing sugar and sprinkle with remaining lemon rind. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via New Menu v0.0 Title: Lethal Layers Categories: Bar cookies, Chocolate, Nuts, Desserts Yield: 32 servings 1/2 c Unsalted butter 1 ts Vanilla extract 1/2 c Dark brown sugar 1/2 ts Salt 1 c All-purpose flour 1 ts Baking powder 1 c Pecan halves Additional flour (see direct 2 Eggs 1 c Chocolate chips 1 c Firmly packed dark brown sug In a food processor, combine first 3 ingredients with metal blade until crumbly. This can also be done with 2 pastry knives or a pastry cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour. Stir into egg mixture. Bake at 375~F for 20 minutes or until center is baked. Cool, then cut into 32 pieces. ----- ---------- Recipe via New Menu v0.0 Title: Lipton Onion Burgers ***** Categories: Hamburger, Meats, Main dish Yield: 8 servings 1 Ea Env. Soup Mix; * 2 Lb Beef; Ground * Use one of the following Recipe Soup mixes in this recipe: Onion. Onion-Mushroom,Or Beefy Mushroom Mix. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Serve if desired, on Hamburger buns. MICROWAVE: Prepare patties as above. In an oblong baking dish, arrange 4 patties and heat uncovered on high (Full Power) 6 minutes, turing patties once. Repeat with remaining patties. Let stand, covered, at least 5 minutes. Serve as above. NOTE: You can cover the dish with paper towels to prevent splattering on the inside of the oven, but do not cover with any type of lid. Also drain the grease from the pan when putting in the second batch of burgers or if using regular ground beef, when you turn them the first time. ----- ---------- Recipe via New Menu v0.0 Title: Liver And Onions Categories: Meats, Main dish Yield: 3 servings 1/2 lb Calf or beef liver * 2 ea Med. onions, sliced 2 tb Vegetable oil 1/4 ts Pepper 1/4 ts Ground sage 2 ts Soy sauce (importedif avail) 1 tb Lemon juice 1 x Chopped parsley * Liver should be sliced from 1/4 to 1/2-inch thick. ~--------------------------------------------------------------------- ~---- Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. ----- ---------- Recipe via New Menu v0.0 Title: Louisiana Roast Beef Categories: Cajun, Main dish, Meats, Beef Yield: 6 servings 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 tb Unsalted butter 1 ts Salt 1 ts White pepper 3/4 ts Black pepper 3/4 ts Minced garlic 1/2 ts Dry mustard 1/2 ts Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via New Menu v0.0 Title: MARSHMALLOW MERINGUE PIE Categories: Pies, Desserts Yield: 6 servings 6 c Apples 1 tb Lemon juice 1/2 c Sugar 1/4 c Flour 1/2 tb Cinnamon 3 ea Egg whites 1 ea 7 oz. jar marshmallow cream On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue is slightly browned.Cool and serve. ----- ---------- Recipe via New Menu v0.0 Title: MISSISSIPPI MUD PIE Categories: Pies, Desserts Yield: 6 servings 2 ea Sticks butter or margarine 2 c Sugar 4 ea Eggs 1/2 c Cocoa 1 ts Vanilla extract 1 1/2 c Flour 1 c Chopped pecans,optional 1 x Jar marshmallow creme Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans.Spread over marshmallow topping. ----- ---------- Recipe via New Menu v0.0 Title: Manicotti Categories: Cheese, Hamburger, Main dish, Meats, Italian Yield: 6 servings --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 3 ea Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded 1 ea Egg; Lg 1/2 c Milk 1 ts Salt 1/4 ts Pepper -----------------------------------PASTA----------------------------------- 8 oz Manicotti Shells; 1 Pk --------------------------------TOMATO SAUCE-------------------------------- 4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn 12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm 1 ea Clove Garlic; Minced 4 c Water 1/2 ts Sugar 1/2 ts Salt 1/8 ts Pepper 1/3 c Parmesan Cheese; Grated 1 tb Parsley; Snipped 1 tb Italian Seasoning Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. ----- ---------- Recipe via New Menu v0.0 Title: Marble Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham cracker crumbs 3 tb Sugar 3 tb Margarine, melted 24 oz Cream cheese, softened 3/4 c Sugar 1 ts Vanilla 3 ea Large eggs 1 oz Square unsweeted chocolate * * The 1 oz square of unsweetened Chocolate should be melted. ~--------------------------------------------------------------------- ~---- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via New Menu v0.0 Title: Margarita Categories: Beverages, Alcohol Yield: 1 serving 1 1/2 oz Tequila 1 oz Lemon or lime juice 1/2 oz Triple Sec Salt Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake all ingredients except salt with ice. Strain into the salt-rimmed glass. ----- ---------- Recipe via New Menu v0.0 Title: Martini Steak Categories: Main dish, Meats, Steak Yield: 4 servings 3 tb Gin 2 tb Vegetable oil 1 tb Dry vermouth 2 ea Garlic cloves crushed 1/2 ts Dried basil 1/2 ts Dried marjoram 1/4 ts Salt 2 ea 5 oz rib eye/sirloin steaks 6 ea Pimento stuffed olives 1 x Dash of angostura bitters In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick. ----- ---------- Recipe via New Menu v0.0 Title: Melt-In-Your-Mouth Rolls Categories: Breads, Yeast Yield: 6 servings 2 c Milk 2 tb Active Dry Yeast; Bulk 1/4 c Shortening 1/4 c Luke-warm Water; (110 deg.F) 1/4 c Sugar 7 c Unbleached Flour; Sifted 2 ts Salt 2 ea Eggs; Lg 2 pk Active Dry Yeast; OR Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks. ----- ---------- Recipe via New Menu v0.0 Title: Mexican Baked Beans Categories: Beans, Mexican Yield: 6 servings 2 c Dried white beans -cloves garlic) Water 29 oz Can crushed tomatoes 3 Jalapeno peppers, chopped 1 1/2 tb Chili powder 1 Green or red pepper, chopped 1 ts Cumin 1 Onion, chopped 1/4 c Molasses 1 ts Garlic powder (or 2-3 minced Salt and pepper to taste Cover the beans with water and soak overnight. In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour. Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan.) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally. Preheat the oven to 375 degrees. Drain the beans and place them in a large casserole dish. Pour the tomato mixture over, and stir gently until beans and sauce are mixed. Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft. Serves 6. Served with 1/2 cup of rice, you have a complete protein, and the dish racks up only 446 calories per serving and a measly 1.35 g fat. Another suggestion would be to use cooked corn - it adds the same number of calories as the rice, and only 1 g fat to the existing 1 and a smidge. And it's yummy, too. ----- ---------- Recipe via New Menu v0.0 Title: Mexican Chicken Wings Categories: Chicken, Mexican Yield: 6 servings 1/2 c Corn oil 12 oz Tortilla corn chips 1/4 c Chili powder 1 lb Chicken wings, disjointed & 1 ts Oregano -tips discarded 1 ts Ground cumin 1. Preheat oven to 350°. In a small bowl, whisk together the oil, chili powder, oregano & cumin to blend well. 2. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl. 3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated. Set on a foil-lined baking sheet & bake for 45 minutes until browned & crisp outside & tender inside. Serve hot. ----- ---------- Recipe via New Menu v0.0 Title: Mexican Cinnamon Rice Categories: Mexican, Rice Yield: 6 servings 1/2 c Onion; Chopped, 1 Md 2 1/4 c Chicken Broth 1 ea Clove Garlic; Finely Chopped 2 ts Cinnamon; Ground 2 tb Margarine Or Butter 1/4 ts Salt 1 c Regular Rice; Uncooked 1 x Fresh Cilantro; Snipped, * 1/2 c Currants * To taste. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the cilantro. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the cover or stir.) Remove from the heat and fluff the rice lightly with a fork. Recover and let steam for about 10 minutes before adding the cilantro. ----- ---------- Recipe via New Menu v0.0 Title: Mexican Cornbread Categories: Breads, Mexican Yield: 4 servings 1 lb Ground meat 1 x Salt & pepper to taste 1 c Chopped onion 1/2 lb Grated american cheese 3 ea Jalapeno peppers finely chop 1 c Cornmeal 3 ea Large eggs 1/2 ts Soda 3 tb Bacon drippings 1 c Sweet milk 1 ts Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. ----- ---------- Recipe via New Menu v0.0 Title: Mexican Omelet With Chicken Categories: Mexican, Eggs, Chicken Yield: 4 servings 1/2 c Water 8 ea Eggs; Large 1/2 c Tomato; Peeled & Seeded,1 Md 1/4 c Water 1 tb Vegetable Oil 1/2 ts Salt 2 ts Chili Powder 1/8 ts Pepper 1 ts Instant Chicken Bouillon 4 tb Margarine Or Butter 1 c Cooked Chicken Or Turkey; * * The chicken or turkey should be chopped into small chunks. In a blender container, combine the 1/4 cup of water, tomato, oil, chili powder, and chicken bouillon granules. Blend until very smooth. Transfer to a small saucepan. Cook, stirring constantly, until thick, about 7 minutes. Stir in the chicken or turkey. Season with a little salt and pepper. Keep warm. With a fork, beat the eggs with the second 1/4 cup of water, the salt and pepper, until well blended but not frothy. In an 8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns slightly. Tilt the pan to coat the bottom and sides. Pour about 1/2 cup of the egg mixture, leaving the heat on medium-high. As the egg sets, lift the edges to allow the uncooked portion on top to run under the cooked portion. Continue until all of the egg is cooked. Spoon about 1/4 cup of the chicken mixture down the center of the omelet. Fold the sides of the omelet up over the chicken mixture. Tilt the omelet pan to roll the omelet over and out onto a hot plate. Repeat with the remaining butter, egg mixture and chicken filling, three more times and serve hot. ----- ---------- Recipe via New Menu v0.0 Title: Mexican Rabbit Categories: Game, Mexican, Game Yield: 6 servings 1 Rabbit, disjointed 1 Bay leaf 2 c Corn Salt and pepper to taste 1 ts Parsley 2 Peppercorns 10 oz Can tomatoes 2 c Yellow cornmeal 1 ts Rosemary 1 Garlic clove, minced 1 c Minced black olives 1 Egg yolk 1 ts Thyme 1/2 c Minced shallots 2 ts Chili powder Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Saute the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes. Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6 servings. ----- ---------- Recipe via New Menu v0.0 Title: Mexican Salsa Dip Categories: Appetizers, Mexican, Dips Yield: 6 servings 1 cn Chopped olives 2 Chopped medium tomatoes 1 cn Chopped Ortega green chilis 3 tb Olive oil 4 To 6 chopped green onions 1 tb Brown vinegar From: Marcy Moreno Posted by: Donna Ransdell lots of salt Mix together and serve with tortilla chips. It is usually better if made just an hour or so before serving. ----- ---------- Recipe via New Menu v0.0 Title: Mississippi Mud Cake Categories: Cakes, Desserts Yield: 8 servings 1/2 c Butter, Softened 1 c Pecans, Chopped 1 c Sugar 10 oz Marshmallows 3 x Eggs 1 Chocolate Frosting 3/4 c All-Purpose Flour 1/4 c Butter 1/2 ts Baking Powder 1/4 c +2 T Cocoa 1 Dash Salt 1/4 c +3 T Warm Milk 1/4 c +1/2 T Cocoa 1 ts Vanilla Extract 1 ts Vanilla Extract 16 oz Powdered Sugar, Sifted Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake. Source: Southern Heritage CAKES Cookbook. ----- ---------- Recipe via New Menu v0.0 Title: Moist Pie Crust Mix Categories: Mix, Pies Yield: 1 servings 5 lb Unbleached Flour 2 tb Salt 3 lb (1 Can) Veg. Shortening 3 c Cold Water 1/4 c Unbleached Flour Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little four over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as Moist Pie Crust Mix. Use within 12 months. Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie crusts. MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. Makes enough for one 9-inch double crust pie or 2 9-inch single crust pies. ----- ---------- Recipe via New Menu v0.0 Title: Muffins Basic And Variations Categories: Muffins, Breads, Breakfast Yield: 4 servings 2 c Unbleached all-purpose flour 1 tb Baking powder 2 tb Granulated sugar 1 ts Salt 1 ea Large egg 1 c Milk 1/2 c Vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. ----- ---------- Recipe via New Menu v0.0 Title: Mushroom Soup Categories: Appetizers, Soups Yield: 8 servings 2 ea Carrot 1 ea Salt and pepper 1 ea Parsley root 2 tb Instant flour 2 ea Celery stalks 1/4 c Cold water 2 ea Onions, sliced 1/2 c Sour cream 4 c Salted water 1 tb Dill leaves 1 lb Mushrooms, sliced 1 lb Rhubarb finely chopped 1 c Water 1 ea Noodles, fine macaroni Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. ----- ---------- Recipe via New Menu v0.0 Title: Mushrooms in Cream Sauce Categories: German, Vegetables Yield: 4 servings 2 lb Mushrooms; fresh 1/4 ts Paprika 1/4 lb Bacon; diced 1 x Nutmeg; pinch of 1/4 c Butter or margarine 1 x Mace; pinch of 2 ea Onions; large, diced 1 c Cream; heavy 1 c White wine 1 x Lemon juice; 1/2 med lemon 1/2 ts Salt 2 ea Parsley; sprigs 1/4 ts Pepper Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. ----- ---------- Recipe via New Menu v0.0 Title: NEVER FAIL MERINGUE Categories: Pies, Desserts Yield: 6 servings 1 tb Cornstarch 2 tb Cold water 1/2 c Boiling water 3 ea Egg whites 6 tb Sugar 1 x Pinch baking soda 1 ts Vanilla Blend cornstarch and cold water in saucepan.Add boiling water. Cook,stirring until clear and thickened.Let stand until cold.With electric beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat until stiff but not dry.Turn mixer to low speed;add soda and vanilla. Gradually,beat in cold cornstarch mixture.Raise mixer again to high speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees for at least 10 minutes ----- ---------- Recipe via New Menu v0.0 Title: NEW WAVE EGGNOG Categories: Beverages, Holidays, Alcohol Yield: 1 servings 1 x -Dottie Cross TMPJ72B 1/2 c Dark rum 4 c Half-and-half 1/2 c Brandy or cognac 1 1/2 c Sugar 1/2 c Bourbon or scotch 12 ea Large egg yolks 1 pt High-quality vanilla ice cre 2 c Heavy cream In a medium saucepan, combine the half-and-half and sugar. Cook over low heat, stirring often, until the mixture comes to a low simmer. In a medium bowl, whisk the egg yolks till combined. Gradually whisk the hot mixture into the yolks. Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard lightly coats the spoon. (An instant-read thermometer inserted in the custard will read 180 degrees F.) Immediately strain the custard through a sieve into large bowl. Cool to room temperature, then cover with plastic wrap and refrigerate until very cold, at least 4 hours or overnight. When ready to serve, whip the cream until soft peaks form. Stir the whipped cream, rum, brandy, and bourbon into the chilled custard. (The eggnog can be prepared up to 1 day ahead, covered, and refrigerated.) Pour the eggnog into a punch bowl. Place the vanilla ice cream in the punch bowl and serve. Makes about 1-3/4 quarts. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via New Menu v0.0 Title: Nachos Categories: Appetizers, Mexican, Snacks, Cheese Yield: 4 servings 6 oz Cheddar Cheese, Shredded * Tortilla Chips 6 Jalepeno Chilies ** * There should be 1-1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. ~------------------------------------------------------------------------- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. ----- ---------- Recipe via New Menu v0.0 Title: Nancy's Sesame Chicken Categories: Chicken, Oriental, Main dish Yield: 2 servings 2 x Chicken cutlets 2 tb Sesame Oil 2 ts Sugar 2 ts Tobasco sauce (to taste) 1 x Flour Marinate chicken cutlets in sesame oil, sugar, and tobasco sauce. Dredge in flour. Spray med skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. Delicious served with Nancy's Sesame Noodles! ----- ---------- Recipe via New Menu v0.0 Title: Natcho Cheese Potato Slices Categories: Mexican, Potatoes, Cheese Yield: 6 servings 4 md To 6 md potatoes, peeled, 1 ts Garlic powder -and sliced 1 ts Parsley flakes 1 lg Onion, chopped 4 tb Taco seasoning 1 Green pepper, chopped 1/4 ts Black pepper 1 bn Green onions, chopped 2 c Grated cheese (cheddar, 1 c Barbecue sauce -mozarella, or combination 1 c Water -of) Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit. Origin: Adaptation from another recipe Shared by: Sharon Stevens ----- ---------- Recipe via New Menu v0.0 Title: Neiman Marcus $250 Cookie Categories: Cookies, Desserts Yield: 30 servings 2 c Butter or margarine 2 c Granulated sugar 2 c Brown sugar 4 ea Eggs 2 ts Vanilla 4 c Flour 3 c Ground oatmeal (fine powder) 1 ts Salt 2 ts Baking powder 2 ts Baking soda 24 oz Chocolate chips 1 ea 8 oz hershey bar, grated 3 c Chopped nuts Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case. ----- ---------- Recipe via New Menu v0.0 Title: OATMEAL BUTTER CRACKERS Categories: Crackers Yield: 60 servings 1 1/2 c All-purpose flour 6 tb (3/4 stick) butter or 1 1/2 c Rolled oats (oatmeal) Margarine, melted and 1/2 ts Salt Cooled 1 tb Sugar 1/2 c Milk Preheat the oven to 325~ F. "Crunchy and nutty, these crackers make a nutritious snack. Put your feet up after a hard day's work and enjoy a few with a glass of fresh lemonade. 325~ F 20 to 25 minutes Stir together the flour, oats, salt, and sugar in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Blend in enough of the milk to form a dough that will hold together in a cohesive ball. Divid the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch thick. Using a spatula, rolling pin, or your hands, transfer the rolled dough gently onto a large baking sheet. With a sharp knife, score the dough into 2-inch squares without cutting all the way throug the dough. Prick each square 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, turning over after 15 minutes, until crisp. Cool on a rack. Break into individual crackers when cool. Yield: 50-60. ----- ---------- Recipe via New Menu v0.0 Title: ORANGE FRENCH TOAST Categories: Breads, Breakfast Yield: 6 servings 8 Eggs Into 1/2" slices 3/4 c Orange juice 3 tb Confectioners sugar 1 tb Orange liqueur,optional 3 tb Brown sugar 1 ts Vanilla 4 ts Butter or margarine 1 Loaf Italian bread, cut Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners sugar and vanilla.Place bread slices in one layer in a large roasting or baking pan.Pour egg mixture over slices.Turn to soak.Place in refrigerator for at least 2 hours,turn bread slices occasionally.On a plate,combine confectioners sugar and brown sugar.Preheat electric skillet to 375 degrees.Melt butter and set aside.Remove bread slices from egg mixture.Place in skillet.Cook French Toast about 3 to 5 minutes on each side or until golden brown.Add more butter to skillet, if necessary.Toss slices in sugar mixture and serve immediately.Makes 4 to 6 servings. ----- ---------- Recipe via New Menu v0.0 Title: ORANGE JUDAS (JULIUS) #2 Categories: Beverages Yield: 1 servings 1/2 pk (3 3/4 oz) instant vanilla 1 Egg white Pudding or pudding-pie 1 tb Lemon juice Filling powder 3 c Fresh orange juice Add all to blender and whirl one minute. A 2 oz package of vanilla instant breakfast drink powder may be substituted for the pudding stuff. ----- ---------- Recipe via New Menu v0.0 Title: ORIENTAL STYLE BEEF FILETS Categories: Oriental, Beef Yield: 4 servings 4 4 oz. beef filets 8 Water chestnuts, coarsely 1 ts Seasoned salt Grated 4 ts Soy sauce 1 md Clove garlic,minced 4 ts Vegetable oil 1/4 ts Lemon and pepper seasoning 1 c Chopped peanuts 1/2 c Snipped parsley -----------------------------AUGUST MOON SAUCE----------------------------- 1 tb Cornstarch 3/4 c Orange juice 1/2 ts Ground ginger 2 tb Small orange rind,slivered 2 1/2 tb Sugar ----------------------------------GARNISH---------------------------------- Remaining chopped peanuts Green onion flowers Savoy or leaf lettuce Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread mixture on top and sides of filets.Pat parsley on tops and sides.Place filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20 minutes or until desired doneness. Sauce: In small saucepan,combine cornstarch,ginger,sugar,orange juice and orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes or until thickened.Remove filets to platter.Spoon 2 tbsp. sauce over each filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts over tops.Surround with lettuce and green onion flowers.Serves 4. ----- ---------- Recipe via New Menu v0.0 Title: Old Fashioned Rice Pudding Categories: Desserts Yield: 4 servings 1/3 c Rice, raw 1/3 c Sugar 1 ts Cornstarch 1/4 ts Salt 1 1/3 c Milk 1 tb Butter 1/2 ts Vanilla 2 ea Eggs sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Separate eggs (whites will not be used) and beat yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or cold, plain or with favorite topping. Optional: One or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples 1 t Cinnamon ----- ---------- Recipe via New Menu v0.0 Title: Old Style Enchiladas Categories: Mexican, Ground beef, Beans, Cheese Yield: 4 servings 2 lb Ground Beef, Lean 1 ts Sugar 16 oz Canned Tomatoes 1 ts Salt and Pepper To Taste 2 lg Onions, Chopped Separate 1 Pkg. Corn Tortillas 16 oz Can Kidney Beans, Drained 1 lb Cheese, Grated 4 tb Chili Powder To Taste * 1-2 cups of oil for cooking corn tortillas. ~------------------------------------------------------------------------- Brown ground beef and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to desired degree. (Soft seems to work best) Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Put on another tortilla and repeat until large enough for you. Stop with layer of onion and cheese. ----- ---------- Recipe via New Menu v0.0 Title: Onion Rings Categories: Appetizers, Vegetables, Barbeque Yield: 8 servings 8 ea Large onions 1 1/2 c Milk 1 1/2 c All purpose flour 1 ea Large egg 4 tb Corn meal 1/2 c Water 4 tb Onion powder 1 tb Orange food color 2 ts Salt Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Great with Bar-B-Que! ----- ---------- Recipe via New Menu v0.0 Title: Orange Barbeque Sauce Categories: Sauces, Barbeque Yield: 12 servings 6 oz Chili sauce 1/4 c Orange juice 1/4 c Soy sauce 1/4 c Molasses 2 tb Vinegar, chinese black 2 tb Onion, grated 1/2 ts Ginger, grated 2 ts Sauce, hot pepper Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbequed Ribs, roast chicken or beef. ----- ---------- Recipe via New Menu v0.0 Title: Orange Float Mix Categories: Mix, Beverages Yield: 1 servings 4 c Instant Nonfat Dry Milk 2 c Powdered Orange Drink Mix 1 c Sugar Combine all ingedients in a large bowl and blend well. Put in a large airtight container and lable as Orange Float Mix. Store in a cool, dry place and use withing 6 months. Makes about 7 cups mix. ORANGE FLOAT: Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving. ----- ---------- Recipe via New Menu v0.0 Title: Orange Juice Fizz: Categories: Beverages, Breakfast Yield: 8 servings 1 cn (6-oz) orange juice 1/2 c Orange-flavored liqueur, Concentrate, thawed If desired 1 c Cold water 2 c Club soda, chilled Y'all were looking for "No Ho-Hum Breakfasts." Here's one I found in Fast and Healthy Magazine: In large non-metal pitcher, combine orange juice concentrate, water and liqueur; mix well. Just before serving, slowly add club soda; stir gently to blend. Serve over ice. If desired, garnish with orange slices. Makes 8 1/2-cup servings. Per serving: calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium 15 mg; potassium 190 mg; exchanges: 1 fruit, one fat. ----- ---------- Recipe via New Menu v0.0 Title: Orange-Glazed Ham Categories: Ham, Meats, Main dish Yield: 2 servings 6 oz Slice fully cooked ham * 2 ea Stalks celery ** 11 oz Mandarin orange sections *** 1 ts Cornstarch 1/8 ts Ground ginger * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, ~--------------------------------------------------------------------- ~--- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Pancake Mix Categories: Mix, Breakfast Yield: 1 servings 10 c Unbleached All-purpose Flour 2 1/2 c Instant Non Fat Dry Milk 1/2 c Sugar 1/4 c Baking Powder 2 tb Salt Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX. ----- ---------- Recipe via New Menu v0.0 Title: Party Mix Categories: Appetizers Yield: 1 servings 1/4 c (1/2 stick) margarine or 8 c Your favorite chex cereals Butter 1 c Salted mixed nuts 1 1/4 ts Seasoned salt 1 c Pretzel sticks 4 1/2 ts Worcestershire sauce Melt margarine in open roasting pan in preheated 250 oven. STir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airitght container. ----- ---------- Recipe via New Menu v0.0 Title: Peanut Brittle Categories: Candies, Christmas Yield: 6 servings 1 c Sugar 1 ts Butter 1/2 c White corn syrup 1 ts Vanilla 1 c Roasted, salted peanuts 1 ts Soda 1. In 1 1/2 quart casserole, stir sugar and syrup together. Heat 5 to 6 minutes in small microwave. 2. Stir in peanuts. Heat for 4 to 5 minutes, stirring after 2 or 2 1/2 minutes. 3. Add butter and vanilla to syrup, blending well. Heat for 2 or 3 minutes. Peanuts will be slightly browned and syrup very hot. 4. Add soda and stir gently until light and foamy. 5. Pour mixture onto lightly buttered cookie sheet. Cool for 1 hour. When cool, break in to small pieces and store in airtight container. Ziplog bag is the best to store the candy in. ----- ---------- Recipe via New Menu v0.0 Title: Peanut Butter Kisses Categories: Cookies, Desserts Yield: 30 servings 1 3/4 c Flour 1 ts Vanilla 1/2 c Sugar 1/2 ts Salt 1/2 c Brown sugar 1 Egg 1/2 c Butter 2 tb Milk 1/2 c Peanut butter 1 pk Hersheys chocolate kisses 1 ts Baking soda (have kisses unwrapped before removing cookies from oven) Cream sugar, butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. Remove from oven and top each cookie with a kiss while still hot. = Tip = if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy. ----- ---------- Recipe via New Menu v0.0 Title: Pepper Steak Strips Categories: Main dish, Meats, Steak Yield: 5 servings 1 ea Env. meat marinade * 1 lb Round steak ** 1 ea Med. onion, chopped 2 tb Butter or margarine 1 ts Bottled brown boquet sauce 8 oz (1 can) stewed tomatoes 1/2 ts Dried thyme leaves 2 tb Unbleached flour 1/4 c Red wine or water 1 ea Med green pepper *** 8 oz (1 can) mushrooms **** 3 c Hot cooked rice * Envelope of Meat Marinade From Store should weigh about .8 ozs. ** Steak should be cut into strips, about 1/8-inch thick and about *** Green Pepper should be seeded and cut into strips. **** Mushrooms should be stems and pieces, and should be drained. ~--------------------------------------------------------------------- ~---- Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice. ----- ---------- Recipe via New Menu v0.0 Title: Pheasant In Almond Red Sauce Categories: Mexican, Game, Poultry Yield: 6 servings 1 x Almond Red Sauce; * 2 tb Vegetable Oil 1 ea Pheasant; ** 1/2 c Chicken Broth * See Sowest 2 for recipe. ** Pheasant should be cut into serving pieces and weigh between 2 1/2 to 3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in oil in a 10-inch skillet until light brown, 15 to 18 minutes; drain. Stir in broth and Almond Red Sauce. Heat to boiling and reduce the heat. Cover and simmer until pheasant is done, about 30 minutes longer. Skim fat from the sauce and serve. ----- ---------- Recipe via New Menu v0.0 Title: Picnic Potato Salad Categories: Cajun, Salads Yield: 24 servings 10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped 2 c Dill relish 1 1/2 pt Mayonnaise 1 c Sweet relish 1/2 c Yellow mustard 2 c Salad olives, chopped 1 x Salt, to taste 2 c Onions, finely chopped 1 x Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via New Menu v0.0 Title: Pina Colada Categories: Beverages, Alcohol Yield: 1 servings 1/4 c Crushed ice 1 oz Pineapple juice; 2 t 1 oz Light rum; 2 t 1/2 oz Cream of coconut; 1 t Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Popcorn Balls Categories: Candies Yield: 15 servings 5 qt Popped corn 1/2 ts Salt 2 c Sugar 1 ts Vinegar 1/2 c Light corn syrup 1 ts Vanilla 1 1/2 c Water Measure popped corn into large heat-proof bowl. Place in a 300 degree to 325 degree F. oven to keep hot and crisp. Combine sugar, corn syrup, water, salt, and vinegar in a small saucepan. Cook, covering with a tight lid the first few minutes of cooking to dissolve sugar, then remove lid and place thermometer in pan. Cook to 250 degrees. Add vanilla. Slowly pour syrup over hot popped corn. Mix well until all corn is well coated. Shape into balls. Makes 15 to 20 balls. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 ----- ---------- Recipe via New Menu v0.0 Title: Pork Chops in Wine Sauce Categories: Pork, Main dish Yield: 4 servings 1 ts Sage 4 ea 1" thick pork chops 1 ts Rosemary 2 tb Butter 1 ts Salt 1 tb Olive oil 2 ea Garlic cloves chopped 3/4 c Dry white wine 1 x Freshly ground pepper Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops. ----- ---------- Recipe via New Menu v0.0 Title: Pretzels Categories: German, Snacks Yield: 6 servings 1 pk Yeast; active, dry 4 c Flour; unbleached 1 1/2 c ;water, warm,110-120 degrees 1 ea Egg; large, beaten 1 ts Salt 1 x Salt; coarse 1 tb Sugar Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. ----- ---------- Recipe via New Menu v0.0 Title: Pudding & Pie Mix Categories: Mix Yield: 1 servings 5 1/2 c Sugar 2 3/4 c Unbleached Flour 1 ts Salt 1 1/2 c Instant Nonfat Dry Milk Combine all ingredients in a large bowl; mix well. Put in a large airtight container and label as Pudding and Pie Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 9 Cups of mix. VARIATION: If you prefer cornstarch puttings, substitute 2 cups cornstarch for flour. ----- ---------- Recipe via New Menu v0.0 Title: Pumpkin Bread Categories: Breads, Cakes, Desserts Yield: 3 servings 2 1/2 c Unsifted all purpose flour 2 c Sugar 1 1/2 ts Baking soda 1/2 c Butter, softened 2 ts Ground cinnamon 1 1/2 c Canned solid pack pumpkin 1/2 ts Baking powder 1/2 c Water 1/2 ts Salt 3 Eggs 1/4 ts Ground ginger 1 c Chopped walnuts 1/4 ts Ground cloves 1/2 c Raisins Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside. combine flour, baking soda, cinnamon, baking powder, salt, ginger and cloves;set aside.In a large bowl cream sugar and butter until light and fluffy. Add pumpkin, water and eggs; mix well. Stir in flour mixture until well blended. Fold in nuts and raisins. Pour equal amounts into prepared pans. Bake until a cake tester inserted in the center comes out clean, 35-40 minutes. cool in pans for 10 minutes. Loosen with a metal spatula; turn out onto wire racks to cool. Posted on Prodigy by: Sandy Van Bibber (XWCG89A) ----- ---------- Recipe via New Menu v0.0 Title: RANCH STEW Categories: Main dish, Meats Yield: 4 servings 1 lb Lean beef, trimed, bite size 3 c Water 2 ea Carrots, large, sliced 2 ea Potatoes, med. diced 12 ea Pearl onion, canned 1 c Frozen peas 2 tb Whole wheat flour (optional) 1 tb Worchestershire sauce 1/2 ts Salt 1/4 ts Pepper Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g. ----- ---------- Recipe via New Menu v0.0 Title: ROCKY ROAD PIE Categories: Pies, Desserts Yield: 6 servings 1/3 c Semi-sweet chocolate chips 1 pk 4 serving chocolate pudding 1 1/2 c Half and half or light cream 1/3 c Miniature marshmallows 1/3 c Chopped nuts 3 1/2 c (8 oz.) whipped topping 1 ea Graham cracker pie crust Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze until firm,about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer. ----- ---------- Recipe via New Menu v0.0 Title: Ranch Round Steak Categories: Meats, Main dish, Steak Yield: 8 servings 3 lb Beef round steak * 1/4 c Flour 2 ts Dry mustard 1 1/2 ts Salt 1/8 ts Pepper 1/4 c Shortening 1/2 c Water 1 tb Worcestershire sauce * Round Steak should be 1/2' thick, and then cut into serving pieces. ~--------------------------------------------------------------------- ~---- Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve. ----- ---------- Recipe via New Menu v0.0 Title: Ranch Style Chicken Fried Steak And Gravy Categories: Steak, Meats, Beef Yield: 8 servings 1 x -----------steak------------ 4 lb Round steak 1/2-inch thick 1 c Milk 1 c Unbleached flour 1 x Salt & pepper 1 x Milk 1 x -----------gravy------------ 4 tb Fat 4 tb Unbleached flour 1 qt Milk Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. ----- ---------- Recipe via New Menu v0.0 Title: Raspberry Tart Categories: Pies, Desserts Yield: 1 servings 1 c Flour; all purpose 1 tb Lemon juice 1 tb Sugar; granulated 3 tb Cornstarch 6 tb Butter; cold 3/4 c Sugar; granulated 1 Egg yolk 1 c Raspberries; fresh Fat grams per serving: Approx. Cook Time: :40 Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8" thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack. Source: Anne of Green Gables Cookbook posted by Anne MacLellan ----- ---------- Recipe via New Menu v0.0 Title: Ready Hamburger Mix Categories: Mix, Hamburger Yield: 1 servings 4 lb Lean Ground Beef 1 Large Onion, Chopped 2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1/4 ts Garlic Salt Brown Ground Beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients. Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX. ----- ---------- Recipe via New Menu v0.0 Title: Recess Peanut Butter Cups (Reeses) Categories: Candies, Chocolate Yield: 6 servings 8 oz Hershey's Milk Chocolate 1 1/2 c Peanut Butter, Divided Melt 8 oz Hersey's milk chocolate bar with 1/2 cup peanut butter. Melt 1 cup peanut butter in measuring cup set in a pan of boiling water. Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc. let set for 10 minutes then place 1 more T of choc on top and let set. ----- ---------- Recipe via New Menu v0.0 Title: Red Wine Steak Categories: Main dish, Meats, Steak Yield: 4 servings 1 ea Whole sirloin steak 2 c Red wine 2 ts Oregano 1 tb Black pepper 1 ts Salt 2 tb Chopped parsley 1 ts Chopped garlic 1 tb Cooking oil 2 c Mushrooms, halved 1/2 c Chopped onions 1 tb Worcestershire sauce Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles. ----- ---------- Recipe via New Menu v0.0 Title: Refried Beans Categories: Mexican, Beans, Garlic Yield: 8 servings 1 lb Dried Pinto Beans 1/2 c Bacon Drippings 1 tb Sugar 3 Garlic Cloves 1 tb Salt 1/4 c Bacon Drippings Pick over beans to remove rocks and bad beans. Wash and put in large pot with sugar. Add enough cold water to cover and heat to boiling. Cover and simmer for 3 hours or until beans are soft, adding additionl water when necessary during cooking. Add 1/2 cup bacon drippings, salt and garlic. Cook at least 1 hour more, stirring occasionally. Can be cooked for more than 4 hours or overnight if there is enough water. Heat 1/4 cup bacon drippings or lard in a large skillet and add beans. Stir frequently, until beans are reheated. Mash with a fork or potato masher. Brown beans until dry and a little crusty, stirring frequently. Add Salt, if needed, to taste. Note 1: Begin with water at least twice as deep as Beans. When beans have finished swelling, add liquid as needed to keep level a little above the top of the Beans. Note 2: Bacon drippings or lard give the best flavor, but for those concerned with cholesterol levels, vegetable oil may be substituted. Note 3: If desired, one or more of the following may be added to beans during frying, grated cheese to taste, chopped chilis, diced onion, crisp crumbled bacon. Note 4: If Beans become to thick, thin with a little milk. ----- ---------- Recipe via New Menu v0.0 Title: Rice Krispie Squares Categories: Kids, Candies Yield: 1 servings 4 tb Butter 5 c Rice krispie cereal 4 c Marshmallows or 10 oz Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and stir till all are coated. Using buttered spatula, press evenly into buttered 13x9x2" pan. Cool. Cut into 2" squares. VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut butter to marshmallows melt 2 squares chocolate with marshmallows for Christmas: add green food colouring (if desired), shape into "trees" or press into buttered ring or small Bundt mold. Decorate with red cinnamon candies (for tree) or spearmint leaves and jelly berries for ring mold (resembles a wreath) posted by Anne MacLellan ----- ---------- Recipe via New Menu v0.0 Title: SHOO FLY PIE Categories: Pies, Desserts Yield: 6 servings 1 x Pastry for 9" crust pie 1/2 ts Baking soda 1/4 c Hot water 1/2 c Molasses 1 ea Egg yolk,well beaten 3/4 c Flour 1/2 ts Cinnamon 1/8 ts Each: mace,ginger,cloves 1/2 c Brown sugar 2 tb Shortening,melted 1/2 ts Salt Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into molasses.Blend in egg yolk;pour into pie crust.Combine remaining ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown.Reduce temperature to 325 degrees;bake until top is firm. ----- ---------- Recipe via New Menu v0.0 Title: SPICED OR PLAIN BUTTERHORNS Categories: Breads, Desserts Yield: 10 servings 1/4 c Water 2 Eggs 1 Yeast 1/2 c Pecans or walnuts, chopped 1/2 ts Nutmeg 1/2 c Sugar 2 c Flour 1 1/2 c Powdered sugar 1/2 ts Cinnamon 1/4 c Softened margarine 1/2 ts Salt 1/2 ts Vanilla 1 ts Softened margarine 1 tb Milk, about Contributed to the echo by: BOYD NARON SPICED OR PLAIN BUTTERHORNS Butter Frosting: Combine water, yeast and 1 T. sugar. Let stand in warm place until yeast dissolves and mixture foams. Mix together nutmeg, flour, cinnamon, salt and margarine as you would for pie crust. Add egg yolks and yeast mixture. Blend well and form into a ball. Divide dough into 4 parts. Roll each into an 8- or 10-inch circle onto wax paper. Cut into eight to ten wedges. Spread each piece with mixture of egg white and 1/2 c. sugar and sprinkle with nuts. Roll from wide end to pointed end to form a horn. Bake on greased cookie sheet at 375 degrees for 12 to 15 minutes until lightly browned. To make frosting, combine ingredients and beat until fluffy. Frost when cooled. If left unfrosted, can dust with powdered sugar or leave plain. For non-spiced cookie, omit cinnamon and nutmeg. ----- ---------- Recipe via New Menu v0.0 Title: STEAK AND PEPPERS Categories: Beef, Steak Yield: 4 servings 4 Beef tenderloin steaks, cut Thick julienne strips 1" thick (about 4 oz. each) 6 Green onions, cut into 1/2" 1 tb Light sesame oil,divided Pieces 3 ts Peppercorns,coarsely crushed 1/4 c Soy sauce 1 tb Butter 1 1/2 ts Cornstarch 2 md Green bell peppers, cut into 1/4 c Balsamic vinegar 1/4" thick julienne strips 1/4 c Apple juice 1 Medium red and yellow bell 1/4 c Tomato juice Pepper, cut into 1/4" 6 Drops hot pepper sauce Press beef tenderloin steaks with palm of hand,flattening to 3/4" thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into both sides.Place remaining oil and butter in 11 3/4 x 7 1/2" microwave safe baking dish;microwave on high 1 minute or until butter is melted.Add peppers and green onions, stirring to coat with oil mixture.Microwave on high 4 minutes or until peppers are crisp tender,stirring once;reserve.Combine soy sauce and cornstarch in 4 cup microwave safe glass measure; stir in balsamic vinegar,apple juice,tomato juice and hot pepper sauce.Microwave on high 2 minutes or until mixture boils;stir. Continue cooking on high 1 to 2 minutes or until sauce is thickened;stirring once.Preheat browning dish on high 6 to 8 minutes.Meanwhile,stir cooked sauce into reserved peppers set aside.Press steaks down firmly on browning dish.Microwave, uncovered,on high 2 minutes.Turn steaks and continue cooking on high 1 to 2 minutes longer or until desired doneness.If necessary,reheat pepper mixture on high 1 to 2 minutes or until hot.Remove peppers to serving platter with slotted spoon;top with steaks.Serve steaks and peppers with remaining sauce. Makes 4 servings. ----- ---------- Recipe via New Menu v0.0 Title: STRAWBERRY BUTTERMILK PANCAKES Categories: Breakfast Yield: 30 servings 2 Eggs 2 ts Baking powder 2 1/2 c Buttermilk 1 ts Salt 1 ts Baking soda 1 c Sliced strawberries, fresh 1/4 c Melted butter or margarine OR frozen (thawed and 2 1/2 c Flour Drained) 1 tb Sugar 1/2 c Melted butter or margarine Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour, sugar,baking powder and salt.Fold in strawberries.Preheat electric skillet to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp. batter for each pancake into skillet.Cool until bubbles form on the surface and edges are dry.Turn and cook 1 to 2 minutes or until done. Makes 30 - 2" pancakes. ----- ---------- Recipe via New Menu v0.0 Title: Salmon Steaks Categories: Barbeque, Seafood Yield: 4 servings 4 Salmon steaks 2 tb Soy sauce 1/4 c Oil 1/2 tb Ginger 2 tb Lemon juice Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Salmon Steaks With Wine Sauce Categories: Wine, Main dish, Seafood Yield: 2 servings 8 oz (2) salmon steaks * 2 ts Cooking oil 1 tb Butter or margarine 1 ts Cornstarch 1 x Dash white pepper 1/2 c Half & half light cream 1 ea Lge. beaten egg yolk 2 tb Dry white wine 1 x Seedless green grapes (opt.) * Salmon steaks may be either fresh or frozen. ~--------------------------------------------------------------------- ~--- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Salt Water Taffy Categories: Candies Yield: 6 servings 1 c Sugar 2/3 c Honey 3 tb Corn-starch Few grains salt 1/2 c Water Mix dry ingredients. Add water and honey. Cook to hard ball stage (265 - 270 F). Pour into well-buttered pan. Cool. Pull until porous. Cut in 1-inch pieces. Mrs. S.P. Ottow, Davenport, N.D. ----- ---------- Recipe via New Menu v0.0 Title: San Antonio Chili Categories: Chili, Mexican Yield: 10 servings 3 lb Coarsely ground meat (chili 1/2 ts Cayenne pepper -meat) 2 Large cloves garlic, minced 6 tb Chili powder 1 ts Tabasco 1 tb Oregano 1 1/2 qt Water 1 tb Cumin 1/4 c White corn meal 1 tb Salt A variation of the standard chili fare. Unusual in that it uses corn meal. Number of Servings: 10 Approx. Cook Time: 40 In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderful flavor variation. ----- ---------- Recipe via New Menu v0.0 Title: Sandtortchen (Sand Tarts) Categories: German, Cookies, Desserts Yield: 24 servings 2 1/2 c Sugar 2 c Butter or margarine 2 ea Eggs; large 4 c Flour; unbleached, unsifted 1 ea Egg white; large, beaten 1 x Sugar 1 x Cinnamon 1 x Pecan; halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. ----- ---------- Recipe via New Menu v0.0 Title: Sarah's Pizza Crust Categories: Pizza, Breads Yield: 1 servings 1 tb Yeast Whole wheat, corn _flour_, 1 tb Sugar And oat or rye flours, 1 c Warm (105 - 110 degrees) Depending upon the Water Mood/likes of the person 3 c Flour (we use a blend of Doing the making) High-protein unbleached, Here is our pizza dough recipe. It is quick and easy (about the same as your dough takes to defrost, I would think). Note that we don't use oil or salt in it. Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead 10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled pizza pan. Finish as usual. ----- ---------- Recipe via New Menu v0.0 Title: Sesame Butter Categories: Toppings, Spreads Yield: 4 servings 1/4 c Margarine Or Butter;Softened 1 ts Worcestershire Sauce 1/2 ts Garlic Salt 1 tb Toasted Sesame Seed; * * To toast sesame seeds, spread out in a small pie tin and bake at 350 ~------------------------------------------------------------------------- Mix all ingredients together. Spoon over hot patties. ----- ---------- Recipe via New Menu v0.0 Title: Sesame Shrimp Categories: Appetizers, Seafood Yield: 1 servings ----------------------------------MARINADE---------------------------------- 2 tb Sesame seeds 2 ts Honey 1 2 1/2 inch piece fresh 1/2 ts Salt Ginger- root peeled and 1/8 ts Ground hot red pepper Coarsely chopped 2 1/2 lb Large shrimp (about 35) 1 tb Rice wine vinegar Shelled and deveined (2 lb 1 tb Oriental sesame oil When cleaned) 1/4 c Cold water -----------------------------------SAUCE----------------------------------- 2 tb Honey 1/2 ts Dijon style mustard 2 tb Rice wine vinegar 3 tb Peanut oil for cooking 2 tb Soy sauce Shrimp 4 ts Oriental sesame oil MARINADE: Combine sesame seeds and gingerroot in container of electric blender or food processor. Cover, whirl until blended. Add vinegar, sesame oil, cold water, honey, salt and red pepper. Whirl until blended. Transfer the marinade to a large bowl. Add the shrimp and toss to coat. Cover with plastic wrap; marinate in refrigerator 45 minutes but no longer than 60 minutes. SAUCE: Whisk honey, vinegar, soy sauce, sesame oil and mustard in small bowl. Reserve. Heat peanut oil in large skillet over medium high heat. Working in batches, lift shrimp from marinade with slotted spoon or spatula to skillet. Saute until shrimp just begin to curl, 1-3 minutes. Serve with sauce. ----- ---------- Recipe via New Menu v0.0 Title: Sloppy Joe Seasoning Mix Categories: Mix Yield: 1 servings 1 tb Instant Minced Onion 1 ts Green Pepper Flakes 1 ts Salt 1 ts Cornstarch 1/2 ts Instant Minced Garlic 1/4 ts Dry Mustard 1/4 ts Celery Seed 1/4 ts Chili Powder Combine all ingredinets in a small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excesss grease. Add sesoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6 servings ----- ---------- Recipe via New Menu v0.0 Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece R Categories: Main dish, Meats, Barbeque Yield: 8 servings 8 lb Prime rib roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. ----- ---------- Recipe via New Menu v0.0 Title: Smokey Brie Spread Categories: Appetizers, Spreads Yield: 1 servings 4 x Slices bacon, fried crisp 2 tb Milk 8 oz Cream cheese, softened 1 tb Lemon juice 4 1/2 oz Brie cheese, room temp. Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups ----- ---------- Recipe via New Menu v0.0 Title: Smothered Round Steak Categories: Cajun, Main dish, Meats, Steak Yield: 4 servings 2 lb Round steak 2 ts Salt 1/2 ts Ground black pepper 1 ts Ground red pepper 1 ts Ground white pepper 1 x All-purpose flour (dredging) 1/2 c Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 c Beef stock or water Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X ----- ---------- Recipe via New Menu v0.0 Title: Snickerdoodles Categories: Cookies, Desserts Yield: 54 servings 1 c Margarine or butter 2 c Oats, old fashioned 3/4 c Sugar, brown; packed 2 ts Cinnamon, ground 3/4 c Sugar 1 ts Baking soda 2 Eggs 1/2 ts Salt; (optional) 1 3/4 c Flour, all purpose 1 tb Sugar Heat oven to 375°F. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 ts cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 Tb sugar and 1 ts cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. ----- ---------- Recipe via New Menu v0.0 Title: Spagetti Primavera Categories: Main dish, Italian Yield: 4 servings 1/2 c Butter 1 c Sliced fresh mushrooms 1/2 c Slivered green pepper 1/4 c Chopped onion 1 ea Clove garlic crushed 1 c Cooked cut up broccoli 1 c Diced seeded tomato 2 tb Chopped parsley 3/4 ts Oregano crushed 6 oz Spagetti or spagettini 1 x Salt and pepper to taste 1 x Grated parmesan cheese Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. ----- ---------- Recipe via New Menu v0.0 Title: Spaghetti Alla Puttanesca Categories: Main dish, Italian Yield: 4 servings 1 lb Spaghetti 4 Ripe Plum Tomatoes 3 tb Extra Virgin Olive Oil 2 Fresh Basil Leaves 1/4 c Chopped Onions 1 tb Fresh Italian Parsley 1 Whole Clove of Garlic 1 tb Capers 2 Anchovy Fillets 12 Pitted Black Olives 1 Fresh Chili Pepper Reggiano Parmigiano cheese If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06. ----- ---------- Recipe via New Menu v0.0 Title: Spanish Rice Categories: Mexican, Vegetables, Rice Yield: 4 servings 3 tb Shortening 1 md Clove Garlic, Minced 1 1/2 c Rice 1 ts Black Pepper 1/2 c Onion, Sliced 2 ts Salt 1/2 c Bell Pepper, Sliced 3 c Water 14 oz Can Whole Tomatoes Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper. ----- ---------- Recipe via New Menu v0.0 Title: Spareribs And Apples Categories: Meats, Main dish Yield: 4 servings 5 lb Meaty Spareribs 2 x Onions, sliced 3 tb Butter Carrot, grated 1 ds Pepper 3 x Apples, sliced 1 qt Sauerkraut, rinsed 1 1/2 c Dry White Wine Preheat oven to 350 deg F. In skillet, lightly brown spareribs in butter. Sprinkle with pepper. In separate bowl, mix together sauerkraut, onions and carrots. Place half this mixture in baking dish. Add half the apple slices and all the spareribs. Cover with remaining sauerkraut mixture, apple slices, and wine. Cover and bake 1 hour 45 minutes. Nice with mashed potatoes. ----- ---------- Recipe via New Menu v0.0 Title: Spareribs with Mustard Sauce Categories: Main dish, Creole, Cajun, Barbeque Yield: 8 servings 10 lb Spareribs 1 c Salt 1 c Cummin 1 c Black pepper 1/3 c Cayenne pepper 1/3 c Minced garlic 1 c Brown sugar 1/3 c Ground horseradish 1/3 c Yellow mustard 1/4 c White wine 1 c Honey Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid buring, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) ----- ---------- Recipe via New Menu v0.0 Title: Spicy Applesauce Bread Categories: Breads, Fruits, Nuts Yield: 6 servings 1 c Raisins 1/8 ts Cloves; Ground 1/2 c Water 1/2 c Butter Or Regular Margarine 1 c Applesauce 1 c Sugar 1 1/2 c Unbleached Flour; Sifted 1 ea Egg; Lg 1 ts Baking Soda 1 ts Vanilla 1/2 ts Cinnamon; Ground 1/2 c Walnuts; Chopped Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. ----- ---------- Recipe via New Menu v0.0 Title: Spicy Garbanzos Categories: Mexican, Beans Yield: 6 servings 1 ts Whole Mustard Seed 2 tb Tomato Paste 1/2 c Onion; Chopped, 1 Md 1/2 ts Salt 1 tb Vegetable Oil 1/4 ts Cinnamon; Ground 30 oz Garbanzo Beans; Drained, 2Cn 1/8 ts Cloves; Ground 1/2 c Chicken Broth Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart saucepan until the onion is tender. Stir in the remaining ingredients and cook, stirring occasionally, until the beans are heated through, about 5 minutes. Serve ----- ---------- Recipe via New Menu v0.0 Title: Steak Marinade Categories: Sauces, Steak Yield: 1 servings 1/4 c Lemon juice 1/2 c Oil 2 tb Worcestershire sauce 1/2 c Garlic, minced 1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours. ----- ---------- Recipe via New Menu v0.0 Title: Steak Tartare Categories: Appetizers, Beef, Spreads, Steak Yield: 1 servings 1/4 lb Fresh, raw sirloin or 1/4 ts Worcestershire sauce 1/4 lb Tenderloin beef, cubed 1/4 ts Dijon mustard 1/2 ts Capers 1 x 1-inch piece onion Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup ----- ---------- Recipe via New Menu v0.0 Title: Steamed Fish with Ginger and Onions Categories: Main dish, Seafood Yield: 4 servings 1 1/2 lb Whole red snapper, cleaned 2 tb Slivered fresh ginger 6 ea Green onions, sliced 1/4 c Sherry, mirin or water 1 x -----------sauce------------ 2 tb Soy sauce 1 ts Sesame oil 1 tb Vegetable oil Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. ----- ---------- Recipe via New Menu v0.0 Title: Strawberry Daiquiri Pie Categories: Pies, Alcohol, Desserts Yield: 8 servings 1 9" graham cracker crust 2/3 c Strawberry daiquiri mix, - OR baked pastry shell - frozen, thawed 8 oz Cream cheese, softened Red food coloring, opt 14 oz Sweetened condensed milk 1 c Whipping cream, whipped 2 tb Light rum In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in daiquiri mix, rum, and food coloring. Fold in whipped cream. Pour into prepared crsut. Chill or freeze 4 hours or until firm. Garnish as desired. Refrigerate or freeze leftovers. Lime Daiquiri Pie: Omit strawberry daiquiri mix and red food coloring. Add 1/4 cup ReaLime Lime juice from concentrate and a few drops green food coloring if desired. Proceed as above. ----- ---------- Recipe via New Menu v0.0 Title: Stuffed Cabbage Rolls Categories: German, Vegetables, Main dish Yield: 6 servings 1 1/2 c Brown rice 3 c Water 2 ts Salt 1 ts Dillseed 1/2 ts Marjoram 3/4 ts Pepper 2 1/2 c Onion; chopped 5 tb Vegetable oil 1/2 ts Paprika 2 ea Garlic; cloves, minced 2 ea Eggs; large, slightly beaten 1/4 c Bread crumbs 1/2 c Parsley; fresh, minced 2 1/2 lb Cabbage 1 x Cheesecloth; about 6 ft. 2 1/2 c Tomatoes; canned, chopped 1/2 c Vermouth; dry 1/2 c Beef broth 2 tb Tomato paste 1/2 ts Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. ----- ---------- Recipe via New Menu v0.0 Title: Stuffed Fish Fillets (Mexico) Categories: Mexican, Seafood Yield: 4 servings 2 tb Margarine -divided 1/4 c Finely chopped scallions 1/2 ts Salt 1/4 c Finely chopped green bell 1 ds Crushed red pepper -peppers 1 ds Ground nutmeg 2 sl White bread, made into 4 Red snapper fillets (5 oz -crumbs -each or flounder) 1 Egg, beaten 1 tb Lemon juice 1/3 c Chopped fresh parsley, Preheat oven to 350F. In 10-inch skillet melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 minutes. Remove from heat and let cool slightly. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to vegetables and mix well until ingredients are moistened. Spoon 1/4 of vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to 8 x 8 x 2-inch baking pan; spoon any remaining stuffing mixture around fillets. Drizzle reserved margarine over fillets and sprinkle each with 1/2 tablespoon lemon juice. Bake until fish flakes easily when tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining parsley. Makes 4 servings, 1 stuffed fillet each. [WEIGH WATCHERS NEW INTERNATIONAL COOKBOOK ] Posted by Fred Peters. ----- ---------- Recipe via New Menu v0.0 Title: Stuffed Mushrooms Categories: Appetizers, Vegetables, Mexican Yield: 12 servings 24 md Mushrooms 2 tb Parsley, Snipped 2 tb Margarine Or Butter 1 tb Lime Juice 1/4 c Onion, Chopped 1 ea Clove Garlic, Finely Chopped 2 tb White Wine, Dry 1 ts Oregano Leaves, Dried 1/4 c Bread Crumbs, Dry 1 ds Pepper 1/4 c Cooked Smoked Ham, Fine Chop 1/2 c Cheese, Finely Shredded * * Use Montery Jack Cheese in this recipe. ----- ---------- Recipe via New Menu v0.0 Title: Suffed Potatoes Categories: Vegetarian, Potatoes Yield: 4 servings 4 Baked potatoes 2 Tomatoes, diced 3 tb Butter 1 Green bell pepper, diced 1/2 Bunch scallions, diced 2 Garlic cloves, diced 2 c Cashews 2 c Cheddar cheese, diced Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese, serve immediately. ----- ---------- Recipe via New Menu v0.0 Title: Sweet 'N' Sour Pork Categories: Main dish, Meats, Pork Yield: 6 servings 1 1/2 lb Fresh pork shoulder * 1 ea Med. onion, sliced 8 oz (1 cn) pineapple chunks 1/4 c Packed brown sugar 3 tb Cornstarch 2 tb Lemon juice 1 tb Imported soy sauce 1 ts Salt 1/8 ts Pepper 1/8 ts Ground ginger 1 ea Small green pepper ** 6 oz (1 pk) frozen pea pods * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. ~--------------------------------------------------------------------- ~---- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Sweet Potatoes And Apples Categories: Vegetables Yield: 5 servings 2 c Sweet Potatoes * 4 tb Butter 2 x Apples, peeled 1/2 ts Salt 1/2 c Brown Sugar * boiled and skinned Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated orange rind. ----- ---------- Recipe via New Menu v0.0 Title: Sweet Salad Dressing Mix Categories: Mix, Salads Yield: 1 servings 1/3 c Sugar 1 ts Instant Minced Onion 1 ts Salt 1 ts Dry Mustard 1 ts Paprika 1 ts Celery Seed Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix. Store in a cool, dry place and use within 6 months. Makes about 1/2 cup of mix. Sweet Salad Dressing: Combine mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Stir until well blended; chill. Makes about 1 1/4 cups of dressing. ----- ---------- Recipe via New Menu v0.0 Title: TROUT SAUTEED IN BUTTER Categories: Seafood Yield: 4 servings Salt and pepper 6 tb Unsalted butter 4 Fresh trout, dressed Parsley sprigs A few Tbsp. flour Lemon wedges As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter? But for best results, a few words of warning: a basic rule of fish cookery is that fish, unless deep fried, should be cooked slowly. Yet, at the same time, one wants the flesh moist but with the outside golden brown. Furthermore one wants to be able to serve trout whole, not in broken chunks, the result of sticking. One other word: since trout are delicately flavored, I do not "flour" trout with cornmeal but with flour. However, either way, the trout will be delicious. Salt, pepper and coat the trout by rolling them in the flour. Melt the butter in a big iron skillet. When the butter is hot (over medium heat) but has not yet shown color, lay in the trout and turn the fire low. A steady, low heat will do two things: cook the trout slowly and at the same time brown the trout. You must police the process continuously, and it will take 15-20 minutes, depending on the size of the trout. Just as soon as the flour coating has set on the down side, loosen each trout from the skillet, shaking the skillet gently to keep the slow browning trout free. After 10 minutes of slow browning, turn each trout carefully and repeat the above process. When you serve the trout, pour a bit of the butter over each and garnish with a sprig of parsley and a wedge of lemon. SAUTEED QUICK MEUNIERE ──────────────────────────────────────── If you wish, add a couple of pats of butter to the skillet after the trout has been served, melt them, squeeze in a tablespoon of lemon juice, turn up the heat, and stir. Then pour this lemon-butter sauce over each trout. ----- ---------- Recipe via New Menu v0.0 Title: Taco Pie Categories: Mexican, Casserole, Ground beef Yield: 1 servings 1 lb Ground beef 3/4 c Bisquick 1/2 c Onion; chopped 3 Eggs 1 1/4 oz Taco seasoning mix 2 Tomatoes; sliced 4 oz Green chilies; drained 1 c Monterey jack cheese; shredd 1 1/2 c Milk DIRECTIONS HEAT OVEN TO 400F GREASE PIE PLATE COOK AND STIR BEEF AND ONION UNTIL BEEF IS BROWN; DRAIN. STIR IN SEASONING MIX SPREAD IN PLATE; SPRINKLE WITH CHILIES. BEAT MILK, BAKING MIX AND EGGS UNTIL SMOOTH, 15 SECONDS IN BLENDER ON HIGH OR 1 MINUTE WITH HAND BEATER. POUR INTO PLATE. BAKE 25 MIN. TOP WITH DICED TOMATOES; SPRINKLE WITH CHEESE. BAKE UNTIL KNIFE INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN. 8 ~10 MIN. COOL 5 MINUTES. SERVE WITH SOUR CREAM,LETTUCE, TOMATOES,AND CHEESE, IF DESIRED. ----- ---------- Recipe via New Menu v0.0 Title: Taco Seasoning Mix Categories: Mix, Mexican Yield: 1 servings 2 ts Instant Minced Onion 1 ts Salt 1 ts Chili Powder 1/2 ts Cornstarch 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/4 ts Dried Oregano 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Fillin: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the sesoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos. ----- ---------- Recipe via New Menu v0.0 Title: Tacos Categories: Ground beef, Mexican Yield: 12 servings 1 lb Ground beef 1/4 ts Garlic powder 1/3 c Chopped onion 1/8 ts Pepper 2 tb Finely chopped black olives 12 Taco shells 1 ts Ground cumin 1/2 c Seeded, chopped tomato 1/2 ts Salt TOPPINGS: Guacamole chopped green onion grated cheddar cheese shredded lettuce Preheat grill for 10 minutes. In large cast iron skillet or frill safe baking dish, combine ground beef and onion. Cook and stir at high with hood open until beef is no longer pink, 10-12 minutes. Drain. Stir in olives, cumin, salt, garlic powder and pepper. Place taco shells on upper cooking rack. Cook meat mixture with hood closed for about 5 minutes longer. Stir in tomato. Reduce heat setting to low and serve from grill with toppings. Makes 12 taco's Origin: Back of Barbecue Manual Shared by: Sharon Stevens. ----- ---------- Recipe via New Menu v0.0 Title: Tangy Blue Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 4 servings 1/2 c Blue Cheese; Crumbled 1 1/2 c Sour Cream 1 ts Garlic; Minced 2 ts Dried Chives; Crumbled, * 1/8 ts Hot Sauce 2 tb Fresh Chives; Finely Chopped * Use the dried chives if the fresh is not available, otherwise omit. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks ----- ---------- Recipe via New Menu v0.0 Title: Tollhouse Squares Categories: Cookies, Desserts Yield: 16 servings 1/2 c Butter- soft 1 c Flour; all purpose 6 tb Sugar; granulated 2 tb Flour; all purpose 6 tb Brown sugar 1/2 ts Baking powder 1/2 ts Vanilla extract 1/2 ts Salt 1/2 c Water 1/2 c Nuts; chopped 1 Egg 1 c Chocolate chips; semisweet Fat grams per serving: Approx. Cook Time: :20 Preheat oven to 375F. Beat butter, sugars, vanilla & water till creamy. Sift flour, baking powder and salt. Add to creamed mixture. Stir in nuts. Spread batter in 8" square pan. Sprinkle with chocolate. Bake in 375F oven for 1 minute. Remove pan. Run knife through top for marbled effect, bake for 15 to 20 minutes or till cake tested inserted inside comes out clean. ----- ---------- Recipe via New Menu v0.0 Title: Tostadas Categories: Mexican, Beef Yield: 2 servings 1 ts Olive oil 1/4 c Canned beef broth 1/4 c Chopped onion 3/4 ts Chili powder 1 Garlic clove, minced 1/4 ts Each ground cumin and 1/2 ts Seeded and minced jalapeno -oregano leaves -or poblano pepper 1/8 ts Salt 4 oz Cooked ground beef, crumbled 2 Tostada shells (6-inch 2 oz Drained canned red kidney -diameter) -beans, mashed 1 oz Cheddar cheese, shredded 1/2 c Canned Italian tomatoes, 1/2 c Shredded lettuce -drained, seeded, and 1/4 c Chopped fresh tomato Chopped (reserve liquid) 1/4 c Sour cream Garnish: cilantro sprigs Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and saute until onion is translucent, 3 to 4 minutes. Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes. Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes; transfer to serving plate. Spread half of meat mixture over each shell; sprinkle each with half of cheese, then top each with half of shredded lettuce and chopped fresh tomato. Serve with sour cream garnished with cilantro. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via New Menu v0.0 Title: Tropical Cheese Bars Categories: Bar cookies, Alcohol, Nuts, Cakes, Desserts Yield: 24 servings -----------------------------------CRUST----------------------------------- 3/4 c Margarine 1 c Almonds, finely chopped 3/4 c Brown sugar 1/4 c Coconut Rum 3 c Flour --------------------------------CHEESE LAYER-------------------------------- 24 oz Cream cheese, soft 2 cn Crushed pineapple, drain LGE 1/2 c Sugar 1 c Coconut 3 Eggs 1 c Almonds, chopped 1/4 c Coconut Rum Cream margarine, sugar and coconut rum, beat in flour until blended. Stir in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes. Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut. Sprinkle over all. Bake at 350^F for 20 minutes. Cool. Cut into bars. ----- ---------- Recipe via New Menu v0.0 Title: Tropical Chicken Kabobs Categories: Low-cal, Poultry, Barbeque, Chicken Yield: 6 servings 1/3 c Lime juice 12 x Pearl onions, peeled 1 tb Vegetable oil 1 x Lg green pepper ** 1 tb Honey 1 x Papaya, peeled ** 6 x Chicken breast halves * 1 1/2 c Fresh pineapple chunks * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium. ----- ---------- Recipe via New Menu v0.0 Title: Turkey Almond Stir Fry Categories: Oriental, Poultry Yield: 4 servings 1 1/4 lb Turkey Breast 1 pk (6 Oz.) Pea Pods Tenderloins 3/4 c Chicken Broth 1 tb Oil 1 tb Cornstarch 1 md Onion Thinly Sliced 2 tb Soy Sauce 1 Stalk Celery Cut Into Thin 1/4 ts Ground Ginger Slices 1/3 c Toasted Slivered Almonds 2 c Sliced Mushrooms Cut Turkey Into 1-Inch Cubes. Salt & Pepper Lightly To Taste. Spray Cooking Spray in Large Skillet OR Wok. Add Oil. Heat Oil Until Hot Over Med-High Heat. Add Turkey. Stir-Fry Until No Longer Pink, About 3 Min. Add Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea Pods, Stir Fry 1 Min. Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger. Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil & Stir 1 Min. Top With Almonds.Serve With Rice. ----- ---------- Recipe via New Menu v0.0 Title: Two Bean Soup Categories: German, Soups, Beans Yield: 4 servings 1 1/4 c White beans; dry 1 tb Butter 4 oz Ham; cubed 2 tb Unbleached flour 1 c Cut green beans; * 3/4 c Beef broth 1/4 c Celery; diced 1/2 ts Salt 1 ea Green onion; diced 1/4 ts Pepper 1 ea Onion; yellow, diced 1 x ----------garnish----------- 1 ea Potato; peeled & diced 1 ea Parsley; sprig * Beans can be either fresh or frozen. Do not use canned. ~-- ----- Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. ----- ---------- Recipe via New Menu v0.0 Title: Tyler Pie Categories: Desserts, Pies Yield: 8 servings 3/4 c White sugar 1/2 c Brown sugar 3 tb Cornstarch 1 ts Vanilla 1 ts Nutmeg 1/4 lb Butter or margarine 1/2 c Milk 2 ea Eggs, separated 1 ea 9" unbaked pastry shell Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told." ----- ---------- Recipe via New Menu v0.0 Title: Veal Breast With Herb Stuffing Categories: German, Meats, Veal Yield: 6 servings 1 x -------herb stuffing-------- 3 ea Bacon; strips 1 ea Onion; medium 4 oz Mushroom pieces; (1 can) 1/4 c Fresh parsley; chopped 1 tb Dill; fresh, chopped 1 ts Tarragon leaves; dried 1 ts Basil leaves; dried 1/2 lb Ground beef; lean 1/2 c Bread crumbs; dry 3 ea Eggs; large 1/3 c Sour cream 1/2 ts Salt 1/4 ts Pepper 1 x ------------veal------------ 3 lb Boned veal breast; or 4 lb Boned leg of veal 1/2 ts Salt 1/4 ts Pepper 1 tb Vegetable oil 2 c Beef broth; hot 2 tb Cornstarch 1/2 c Sour cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. ----- ---------- Recipe via New Menu v0.0 Title: Veal Steaks Categories: German, Veal, Meats Yield: 4 servings 1 lb Veal cutlets; sliced thin 1/2 ts Salt 1/4 ts Pepper 3/4 ts Curry powder 3 tb Vegetable oil 2 ea Onions; diced 2 tb Evaporated milk 2 tb Tomato paste 1 ea Lemon; juiced 10 ea Parsley sprigs; chopped 2 tb Cognac or brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----- ---------- Recipe via New Menu v0.0 Title: Venison Chili Categories: Chili, Garlic, Beans, Mexican, Venison Yield: 3 servings 3 tb Vegetable Oil 2 tb Ground Cumin 1 lg Onion, Finely Chopped 2 tb Worcestershire Sauce 2 Cloves Garlic, Minced 1/2 ts Cayenne Pepper 1 Pequin Chile, Minced 1 Green Bell Pepper, Chopped 1 1/4 lb Venison, Cubed 1/2" 2 ts Salt 3/4 lb Ground Venison 1 Fresh Ground Black Pepper 28 oz Can Of Crushed Tomatoes 10 oz Red Kidney Beans, Drained 3 tb Red Wine Vinegar 3 tb Masa Harina * 3 tb Ground Chili Powder * Mixed with a little water into a smooth paste for thickening chili. ~------------------------------------------------------------------------- Heat the oil in a very large skillet. Stir in the onion, garlic and chile pepper. Saute over medium high heat until the onion is just tender, about 5 minutes. Add the cubed and ground venison and continue cooking for about 4-5 minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and masa harina. Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. ----- ---------- Recipe via New Menu v0.0 Title: WESTERN OMELET Categories: Eggs, Breakfast Yield: 4 servings 6 lg Eggs 1 pk (4 oz) sliced ham 1/4 ts Black pepper 1 pk (8 oz) mushrooms Salt 2 lg Tomatoes 1 sm Onion Salad oil 1 md Sized green bell pepper Parsley sprigs for garnish In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup water and 1/2 tsp. salt until blended.Dice onion,green bell pepper and ham.Cut each mushroom in half.Cut tomatoes into wedges. In a 12" skillet over medium high heat,in 1 tbsp. hot salad oil cook onion,green bell pepper and 1/4 tsp. salt until tender.Add ham and heat through.Remove to small bowl;keep warm.In same skillet,in 1 tbsp. hot oil,cook mushrooms until golden.Remove to another bowl;keep warm. In the same skillet over medium heat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook until set around edges.With metal spatula,gently,lift edge as it sets,tilting to allow uncooked portion to run under the omelet.Shake skillet, occasionally,to keep omelet moving freely in the pan.When omelet is set but still moist,spoon ham mixture over half the omelet. Tilt skillet and,with spatula,fold omelet in half;slide onto heated platter.Top with mushrooms.Garnish platter with parsley sprigs and tomato wedges.Makes 4 servings. ----- ---------- Recipe via New Menu v0.0 Title: Whiskey Balls Categories: Candies, Christmas, Alcohol Yield: 36 servings 3 c Vanilla wafer crumbs 1/2 c Bourbon 1/2 c Finely chopped pecans 3 tb Light corn syrup 1/2 c Unsweetened cocoa Salt, if desired 2 c Confectioner's sugar 1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts. 2. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight. Note: It is traditional in the South to use bourbon, but rye may also be used. This confection -- or at least a version of it -- was an early Southern version of those chocolate truffles that became the rage for chocolate lovers during the 1980s in this country. The whiskey balls are made, of course, with cocoa rather than chocolate. ~-From Craig Claiborne's "Southern Cooking" ~-Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the Bourbon Cowboy. ----- ---------- Recipe via New Menu v0.0 Title: Whiskey Sour Categories: Beverages, Alcohol Yield: 1 serving 1 Lemon; juiced 2 oz Blended whiskey 1/2 ts Sugar, powdered Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. ----- ---------- Recipe via New Menu v0.0 Title: White Sauce Mix Categories: Sauces, Mix Yield: 1 servings 2 c Instant Nonfat Dry Milk OR 1 1/2 c Regular Non Fat Dry Milk 1 c Unbleached Flour 2 ts Salt 1 c Butter or Margarine In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label White Sauce Mix and store in refrigerator. Use within 2 months. Makes about 1 quart of mix. TO MAKE BASIC WHITE SAUCE: Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce. VARIATIONS: Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry powder to thickened mixture. ----- ---------- Recipe via New Menu v0.0 Title: Wild Rice Categories: Vegetarian, Rice Yield: 2 servings 1/2 c Celery 2 c Water 1/2 c Onion 1/2 c Wild rice 1/2 c Parsley, grated 1/2 c Short grain brown rice 1/2 c Butter 3 tb Lemon juice 1 Box (10 oz) tofu 1/2 ts Rosemary In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve. ----- ---------- Recipe via New Menu v0.0 Title: Wine Marinated Kabobs Categories: Ground beef, Main dish, Meatballs, Meats Yield: 4 servings 1 lb Ground Beef 1/2 lb Fresh Large Mushrooms; * 1/4 c Salad Oil 1/2 c Burgundy Or Other Red Wine 1 ts Marjoram Leaves 1/2 ts Salt 1/8 ts Instant Minced Garlic 1 ts Worstershire Sauce 2 tb Catsup * Mushrooms should be washed and trimmed. ~--------------------------------------------------------------------- ~-- Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. ----- ---------- Recipe via New Menu v0.0 Title: Zesty Burgers Categories: Main dish, Meats, Spices, Hamburger Yield: 2 servings 1 lb Ground Beef 1/3 c Bread Crumbs; Dry 1/2 c Water 1 ts Instant Beef Bouillon 1 ts Lemon Peel; Grated 1 ts Lemon Juice 1/2 ts Salt 1/2 ts Sage 1/2 ts Ginger; Ground 1/4 ts Pepper 2 dr Hot Pepper Sauce; Optional Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. -----