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1. Register.
4. Print a COOKBOOK like this one with your own personal recipes.
5. You can print your COOKBOOK and take it in to your kitchen or give
as gifts
to friends and family.
Special thanks to Katie for helping test the program and allowing us
to use her recipes as a sample COOKBOOK. Also, thanks to Fabrizio from
Sanface Software for use of the TXT2PDF© program.
2
RECIPE CATEGORIES
-----------------------------
ALLRECIPES
APPETIZERS
BEVERAGES
BREAD
BREAKFAST
CAKESandPIES
CANDY
CASSEROLES
COOKIES
COOKIES IN A JAR
CROCKPOT
DESSERTS
FISHandSEAFOOD
HOMEMADE
LOW CARB
MAIN DISHES
MEATS
PASTA
POULTRY
PRESERVING
RICE
SALADandDRESSING
SANDWICHES
SAUCES
SNACKS
SOUPSandSTEWS
VEGETABLES
VEGETARIAN 3
4
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* ALLRECIPES - Almond Butter Beverage Mix
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NOTES : This drink mix is good in coffee, cocoa, or hot buttered rum
5
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* ALLRECIPES - Almond Poppy Seed Muffins
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Recipe Introduction
I couldn’t find an Almond-Poppyseed Muffin recipe I liked, so I
tweaked the Lemon-Poppyseed Muffin from A Taste Of The Country (put
out by Taste Of Home).
List of Ingredients
3/4 cup sugar
1/4 cup soft butter
1 1/2 teaspoons almond extract
1/2 teaspoon grated lemon rind
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup chopped almonds -- optional
5 tablespoons poppy seeds
Instructions
Cream sugar, butter, lemon peel and almond extract.
Add eggs, one at a time, beating well.
Combine flour, baking powder and salt.
Add to creamed mixture alternately with milk, beating well after each
addition.
Fold in nuts and poppy seeds, mixing well.
Spoon into greased muffin tins, filling 3/4 full.
Bake at 400° about 20 minutes.
6
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* ALLRECIPES - Amaretto
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Amaretto
* Exported from MasterCook *
Amaretto
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
Simmer sugar, water and lemon peel 20 minutes. Remove from heat.
Remove lemon peel and add remaining ingredients.
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7
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* ALLRECIPES - Amish Friendship Bread
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Recipe By : Judi
Serving Size : 1Preparation Time :0:00
Categories: AmishBreads, Quick
Pour into two medium greased and sugared loaf pans. Bake at 350F for
30-40 minutes. Cool 10 minutes and remove from pans.
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NOTES : Add any fruits and/or nuts to batter. This makes a great
banana bread.
8
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* ALLRECIPES - Amish Friendship Bread Starter
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Pour water into a bowl; sprinkle with yeast and 1 tsp. sugar. Let
stand in a warm place until double in size, about 10 minutes. In a
separate large bowl, combine rest of ingredients with yeast mixture.
Stir with a wooden spoon until smooth. Cover loosely and allow to
double or triple in size. Let stand overnight in warm place. Next day,
stir mixture; cover loosely.
Day 1 : Do nothing
Day 2.3.4: Stir
Day 5: Add 1 cup each flour sugar and milk
Day 6,7,8,9: Stir
Day 10: Add 1 cup each flour, sugar and milk. Stir until smooth. Pour
1 cup mixture into each of 3 containers. Keep one for yourself, give 2
to friends. Use remaining batter for bread.
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NOTES : When all my friends have the starter, I use only 1/3 c. each
flour, sugar and milk on days 5 and 10. That leaves just enough to
bake with and keep it going.
9
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* ALLRECIPES - Angel Biscuits for the ABM
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10
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* ALLRECIPES - Apple Focaccia
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Apple Focaccia
* Exported from MasterCook *
Apple Focaccia
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NOTES : *I just chopped the apple fine and threw everything in the
bread machine.
12
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* ALLRECIPES - Apple Peanut Crumble
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*original recipe called for 1/3 c. butter and 2 Tbs. peanut butter
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13
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* ALLRECIPES - Apple Pudding Cake
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Mix dry ingredients. Make a well and mix in egg, oil and nuts. Stir in
apples last. Bake in greased 8" or 9" pan at 350F for 40 minutes.
Serve sauce warm over cold cake.
Sauce: Mix and heat in double boiler just until hot and sugar is
dissolved.
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NOTES : Bonnie’s note: I use Yellow Delicious apples, but can use most
any kind. I also double receipt and use 9" x 13" pan.
Katie’s note: Another sauce that’s very good over this cake:
1 c. sugar
1 tbsp. flour
1 beaten egg
Mix sugar and flour, then egg. Add:
1 c. boiling water
1/2 c. butter
1 tsp. vanilla
few drops lemon extract
Boil 1 minute. Serve warm.
14
Recipe
15
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* ALLRECIPES - Asparagus Casserole
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Asparagus Casserole
* Exported from MasterCook *
Asparagus Casserole
Beat eggs, add salt, pepper, pimiento, milk, crumbs and cheese. Stir
in asparagus. Pour into greased 1 1/2 qt. casserole. Melt butter and
pour over top.
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16
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* ALLRECIPES - Bacon Bites
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Bacon Bites
List of Ingredients
bacon
waterchestnuts
soy sauce
Instructions
Cut bacon lengthwise, then crosswise.
Wrap around a slice or 1/2 water chestnut, securing with a
toothpick.
Douse with soy sauce and broil or bake until bacon is done.
17
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* ALLRECIPES - Bagels
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Bagels
* Exported from MasterCook *
Bagels
Combine milk, butter, sugar, and salt, and heat to 105° 115°. Add
yeast and dissolve for 3 minutes.
Blend in the two egg yolks and one egg white, and the flour. Knead
about 10 minutes, adding more flour if necessary.
Let rise, covered, in a greased bowl until doubled. (Dough can be
prepared in a bread machine to this point.)
Punch down and divide into 12 to 18 equal pieces. Either form into
ropes and overlap to form a ring, or poke a finger through the center
of the dough and form into a ring. Let rise, covered, on a floured
board for about 15 minutes.
Bring two quarts of water and one tablespoon sugar almost to boiling.
Drop rings in and turn as they surface, cooking 2-3 minutes. Skim out
and place on ungreased baking sheet.
Coat with one beaten egg white. Sesame seeds or poppy seeds can be
sprinkled on at this point.
Bake at 400° for 20-25 minutes until golden brown.
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NOTES : *Half whole wheat and half white flour can be used. We usually
throw in a handful of dehydrated chopped onion, also.
18
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* ALLRECIPES - Bananas Foster
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Bananas Foster
List of Ingredients
Bananas Foster
Cut bananas into 4 pieces. Cook in sugar and butter. Sprinkle with
cinnamon. Stir gently to be sure each piece is cooked thoroughly. When
fruit is tender, pour in rum and liqueur and flame. Serve over vanilla
ice cream.
Source:
"Country Gems community cookbook"
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19
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* ALLRECIPES - Best-Ever Nut Bread
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Mix oil and sugar. Add eggs, one at a time, beating well. Stir in
lentil or pea puree and water. Stir in sifted dry ingredients and
nuts. Bake in two well-greased large loaf pans at 350F for 60-70
minutes. Turn out of pans and cool.
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NOTES : Lenti or Split Pea Puree: Use 4 c. water to one pound lentils
or split peas. Cover and simmer 45-50 minutes until ’mooshy’. Whirl in
blender.
20
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* ALLRECIPES - Bestever Cobbler
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Bestever Cobbler
* Exported from MasterCook *
Bestever Cobbler
If using fresh fruit, put sugar on it and let it stand, then add water
to juice to make one cup.
No eggs in recipe.
Heat oven to 375F. Cream butter and sugar until light and fluffy. Add
dry ingredients, sifted together, alternately with the milk. Add 1
tsp. vanilla. Pour into a greased loaf pan (10x5x3) or 8-inch square
pan, or 1 1/2 qt. casserole. Spoon drained fruit over batter. sprinkle
with some sugar and cup of fruit juice.
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21
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* ALLRECIPES - BLT Bites
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BLT Bites
List of Ingredients
BLT Bites
Cut a thin slice off of each cherry tomato top. Scoop out and discard
pulp. Invert the tomatoes on a paper towel to drain. In a small bowl,
combine all remaining ingredients, mix well. Spoon into tomatoes.
Refrigerate for several hours.
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Recipe
22
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* ALLRECIPES - BLT Salad
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BLT Salad
List of Ingredients
BLT Salad
Dice and drain tomatoes. Fry bacon until crisp and drain. Let bacon
cool and mix with lettuce, mayonnaise and dillweed. Chill. Just before
serving mix in toasted bread.
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Recipe
23
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* ALLRECIPES - Boston Butt in Coke Gravy
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Cook a Boston Butt pork roast at 350 in a covered pan for about 2
hours, pour a can of Real Coke over it and continue cooking covered
for about 1 1/2 hours more or until it is falling apart. I thicken the
liquid with a little cornstarch and water and it makes a wonderful
gravy for mashed potatoes.
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24
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* ALLRECIPES - Bread in a Bag Bread Sticks
**********************************************************************
Add to the bag: 1 tsp. oil and 1/4 c. hot water. Close bag and work
dough until well blended. Gradually add enough flour to make a stiff
dough that pulls away from the sides of the bag. Remove dough from bag
to a lightly floured surface. Divide in half.
Knead dough until smooth and elastic. If dough is sticky, add a little
flour. Cover dough with a plastic bag and let it rest for 10 minutes.
Divide dough into 4 parts. Roll into sticks, 6" to 8" long, and place
on a lightly oiled baking sheet. Bake in a preheated oven at 350°F
until lightly browned, about 10 minutes.
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25
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* ALLRECIPES - Bread in a Bag Flour Tortillas
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Place flour, salt and baking powder in a bag. Close and shake a few
shakes to mix.
Add shortening. Close bag and work with hands until mixture looks
crumbly and there are no large pieces of shortening visible.
Add the hot water. Knead in the bag until the dough is one large piece
and the sides of the bag come clean. Take out of bag and divide into 4
pieces. Lay the bag on top of the pieces and let rest for 15 minutes.
After the resting time, roll or pat the dough into 8"-10" circles.
Place on a griddle or frying pan heated to medium or medium high and
cook until dark brown spots appear. Turn and cook on the other side
until brown.
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26
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* ALLRECIPES - Bread in a Bag Honey Wheat Bread
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In a large heavy plastic bag (gallon size), add: 1/2 c. all purpose
flour, 1 pkg. yeast, 1/2 c. warm water, and 1 tbsp. honey. Blend with
fingers until mixed. Let rest 15 minutes.Mixture should be very
bubbly.
Add to the ingredients in the bag: 3/4 c. warm water, 1 Tbsp. honey, 2
Tbsp. dry milk, 1 Tbsp. oil, 1 1/2 tsp. salt. Mix well with fingers
then add: 1 1/4 c. whole wheat flour.
Gradually add: 1 c. all purpose flour. Work dough until flour is well
blended. If the dough is sticky and won’t pull away from the sides of
the bag, add a little more flour - about 1/8 c. Be cautious! If you
add too much flour the dough will be stiff.
Cover dough with plastic bag and let rest 10 minutes. After the
resting period, shape the dough, place in a greased loaf pan, and let
rise until double in size.
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27
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* ALLRECIPES - Bread in a Bag Little Loaf
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Add to the bag: 1 c. white flour, 1 tsp.salt, and 1 tbsp. oil. Close
the bag and work dough until the flour is well blended. Gradually ass
small amounts of flour until the dough pulls away from the sides of
the bag. Turn the dough out onto a lightly floured surface. Divide in
half with each child receiving one half. Knead the dough for 5 minutes
or until it’s smooth and elastic. If the dough is gooey (sticky is
OK), add a very small amount of flour and continue kneading.
Cover the dough with a plastic bag and let it rest 10 minutes
(optional).
Flatten the dough into a rectangle. Staring at the small end, roll
tightly into a loaf. Pinch the ends together and turn them under.
Place seam side down into a greased loaf pan (if you have no loaf
pans, lay loaves on a cookie sheet) and allow to proof (rise) for 30
minutes.
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28
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* ALLRECIPES - Bread in a Bag Pretzels
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Add to the bag: 1 Tbsp. oil, 1 c. hot water. Close bag and work until
ingredients are well blended. Gradually add enough flour to make a
soft dough that pulls away from the sides of the bag (approx. 1 c.).
Let dough rest 5 minutes.
Divide each ball into 2 equal pieces. Roll each piece into a 16" rope.
Form into pretzel shape and place on a a greased baking sheet. Let
rest 10 minutes.
Brush lightly with beaten egg white or water. Sprinkle with coarse
salt (optional). Bake in a 400°F oven for 12-15 minutes.
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29
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* ALLRECIPES - Broccoli or Cauliflower Morsels
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Beat eggs and combine with everything but oil. Form into 1"-1 1/2"
balls. Cook in oil until browned on all sides, about 5 minutes.
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30
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* ALLRECIPES - Broiled Coconut Frosting
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31
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* ALLRECIPES - Broiled Pesto Tomatoes
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Spread each tomato half with pesto. Sprinkle with parmesan cheese and
broil until cheese is browned.
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32
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* ALLRECIPES - Brownie Mix
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Brownie Mix
* Exported from MasterCook *
Brownie Mix
Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
Directions: Pour sugar into a clean and dry one quart jar. Press down
firmly. Add cocoa powder and press down firmly. Pour in chopped
pecans, making sure pecans are evenly layered in the jar. Combine
flour, baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar:
Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4
cup of butter or margarine and 4 slightly beaten eggs. Mix until
completely blended. Spread batter into a lightly greased or sprayed 9
x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or
until done. Cool in pan. Cut into 2 inch squares. Makes 2 dozen .
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33
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* ALLRECIPES - Brownie Pudding Cake
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1. In a medium mixing bowl, stir together flour, the 1/4 cup sugar, 1
tablespoon of the cocoa powder, and baking powder. Add milk, oil, and
vanilla; stir until smooth. Stir in walnuts. Transfer batter to a
1-quart casserole.
2. Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup
sugar. Gradually stir in boiling water. Pour evenly over batter. Bake
in a 350 degree oven about 30 minutes, or till a wooden toothpick
inserted near the
center of cake comes out clean. Serve warm.
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34
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* ALLRECIPES - Butterscotch Brownie Mix
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Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
Directions: Mix together flour, salt and baking powder. Set aside.
Layer ingredients in order given in a 1 quart sized wide mouth canning
jar. Add flour mixture last. Press each layer firmly in place. Attach
this message to jar:
Butterscotch Brownies
1. Empty jar of brownie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 3/4 cup butter or margarine,softened at room temperature. DO
NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons
vanilla.
3. Mix until completely blended.
4. Spread batter into a sprayed 9 x 13 inch metal pan.
5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15
minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool
completely in pan.Makes 2 dozen.
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35
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* ALLRECIPES - Cake In A Cup
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Cake In A Cup
Cake in a Cup
Place dry cake mix and dry pudding mix into a large bowl and blend
well with a whisk. This will make about 9 cakes. Place 1/2 cup dry mix
into a baggie and tie with a twist tie.
*note:Some flavor combinations are yellow cake with vanilla or
chocolate pudding, devils food cake with chocolate pudding, and lemon
cake with lemon pudding.
Suggestions for cake-pudding combinations, Pineapple cake-coconut
pudding, Butterscotch cake-butterscotch pudding, Chocolate cake-fudge
pudding, yellow cake-pistachio pudding
For glaze flavors try lemonade mix for lemon cake, cocoa for
chocolate or yellow cake, vanilla powder for any flavor cake.
For a glaze mix you will need 1/3 cup powdered sugar and 1 1/2 tsp dry
flavoring Place glaze mix into a baggie and tie off. Put baggies into
cup and attach these directions:
Generously spray cup with cooking spray. Empty contents of cake mix
into cup and add 1 egg white, 1 tbsp water, and 1 tbsp oil. Mix well.
Microwave on high for 2 minutes. While cake is cooking place glaze mix
into a small bowl and add 1 1/2 tsp water, mix well. Pour over cake
and eat warm.
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36
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* ALLRECIPES - Candied Cranberries
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Candied Cranberries
* Exported from MasterCook *
Candied Cranberries
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Homemade
Heat sugar and water to dissolve sugar. Add cranberries and heat VERY
SLOWLY almost to boiling. Cool. Repeat this process, stirring
occasionally, 4 or 5 times, until berries are shiny and candied. Be
patient - if you heat them too fast, they pop. If you want, you can
poke each berry with a pin and they’ll hold their shape better.
Drain well and spread to dry for a bit. If you have a dehydrator, put
them in for a day.
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NOTES : The syrup that’s left over is a beautiful red and great on
pancakes.
37
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* ALLRECIPES - Candy Cane Cookies
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Recipe By :
Serving Size : 0Preparation Time :0:00
Categories: Cookies Holidays
2. In large bowl with mixer, beat butter and sugar until blended. Beat
in egg until pale and fluffy. With mixer on low, beat in flour just
until blended.
3. Divide dough in half. Into one half, mix coconut and vanilla. Into
other half, mix peppermint extract and red food coloring. Chill both 1
hr, until firm enough to handle.
5. Bake at 350F for 8-10 mins until bottoms are just barely golden.
Cool on rack.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Contributor: Woman’s Day, Nov 22/94
Yield: 60 cookies
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38
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* ALLRECIPES - Caramelized Garlic Chicken
**********************************************************************
Recipe Introduction
This is a quick and easy one from Pillsbury Fast and Healthy®
Cookbook.
List of Ingredients
2 teaspoons olive oil
4 garlic cloves (or more if desired)
4 teaspoons brown sugar
4 boneless skinless chicken breast halves
Instructions
Heat oven to 500°. Line shallow roasting pan with foil; spray foil
with nonstick cooking spray.
Heat oil in small nonstick skillet over medium-low heat until hot.
Add garlic; cook 1 to 2 minutes or until garlic begins to soften.
Remove from heat; stir in brown sugar until well mixed.
Place chicken breast halves in sprayed foil-lined pan; spread garlic
mixture evenly over chicken.
Bake at 500°F for 10 to 15 minutes or until chicken is fork-tender
and juices run clear.
Final Comments
Yield: 4 servings
39
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* ALLRECIPES - Caramel Corn
**********************************************************************
Caramel Corn
List of Ingredients
Caramel Corn
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Snacks
Combine butter, brown sugar and corn syrup in a medium saucepan. Boil
one minute. Pour over popped corn. Will not turn hard.
Source:
"Idaho Sampler Cookbook"
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NOTES : I add a little cream to the sauce to make ice cream topping.
Recipe
40
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* ALLRECIPES - Caramel French Toast
**********************************************************************
Melt butter and brown sugar and Karo syrup over medium heat stirring.
Bring to boil and then pour into 9 x13 casserole pan. Slice bread into
1 inch widths and lay over caramel mixture. Mix eggs and milk and
vanilla and pour over bread. Sprinkle top with cinnamon and cover with
plastic wrap.Refrigerate over night. Uncover and bake in 350 degree
oven 45 minutes. Serve with fresh fruit and syrup (optional)
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41
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* ALLRECIPES - Caramel Sauce
**********************************************************************
Caramel Sauce
List of Ingredients
Caramel Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Sauces
Source:
"unknown"
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Recipe
42
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* ALLRECIPES - Carrot Pineapple Cake
**********************************************************************
Recipe Introduction
From a battered old clipping torn from a magazine many years ago, this
one is a favorite.
List of Ingredients
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1 2/3 cups sugar
1 cup oil
3 eggs
1 1/2 teaspoons vanilla
2 cups shredded carrots
1 cup coconut
1 cup chopped nuts
1 small can crushed pineapple -- drained
Instructions
Mix dry ingredients.
Make a well in the center and add in order: sugar, oil, eggs, and
vanilla.
Beat by hand until smooth (use a good spoon - it’s thick).
Stir in remaining ingredients.
Pour into greased and floured 13" x 9" pan.
Final Comments
Frost with your favorite buttercream or cream cheese frosting. We like
a glaze/frosting made of cream cheese and honey.
43
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* ALLRECIPES - Cauliflower and Green Bean Salad
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NOTES : I discovered this one day when I was freezing and had
leftovers. Very good combination.
44
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* ALLRECIPES - Cheesecake Delight
**********************************************************************
Cheesecake Delight
* Exported from MasterCook *
Cheesecake Delight
Mix Jiffy cake mix (or use 1/2 regular size yellow cake mix) according
to directions, using pineapple juice for the liquid (add water to make
1 c.). Spread in greased and floured 9"x13" pan. Bake at 350F for
15-20 minutes.
*This is one of those ooey-gooey things that you can eat way too much
of.
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45
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* ALLRECIPES - Cheese and Spinach Strudel with Warm Tomato Relish
**********************************************************************
46
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47
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* ALLRECIPES - Cheesy Sticky Chicken Chowder
**********************************************************************
Pick meat off chicken and dice. Cover carcass with water and simmer
1/2-1 hour. Strain and cool broth. Skim off fat.
Cook potatoes, onion, and celery in broth until tender. Add diced
chicken, corn and chiles. Heat through and stir in cheese and cream.
Makes about 1 1/2 qt.
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48
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* ALLRECIPES - Cheesy Vegetable Chowder
**********************************************************************
Barely cover vegies and bacon, if used, with water and simmer until
done. (Add broccoli towards the end). Add canned milk, and stir in
cream cheese until melted. Season to taste.
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NOTES : This is a good use for leftover vegies. I’ve also added ham or
chicken instead of the bacon, or try a handful of sunflower seeds!
49
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* ALLRECIPES - Cherry Coke Glazed Ham
**********************************************************************
Bake ham at 325F. Pour can of cherry coke over ham while baking. Baste
often until ham reaches internal temperature of 170F.
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NOTES : This is a nice change from cola basted ham. The cherry cola
gives the ham a nice reddish glaze.
Recipe
50
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* ALLRECIPES - Cherry Cola Salad
**********************************************************************
Recipe By :Unknown
Serving Size : 12Preparation Time :0:00
Categories: Salads and Salad dressings
Drain cherries & pineapple. Reserve juice. Add enough water to juices
to make 2 cups. Boil & add jello. Stir until jello is dissolved. Stir
in Coke. Chill until slightly thickened.
Combine celery, cherries & pineapple. Beat cream cheese until smooth &
fluffy. Add to fruit mixture. Fold into Jello. Pour into a slightly
greased 13 x 9 pan (we used a Tupperware mold) . Chill until firm.
51
**********************************************************************
* ALLRECIPES - Chewy Chocolate Cookie
**********************************************************************
Cream butter and sugar, mix in eggs. Add dry ingredients. Use
ungreased cookie sheets.Bake at 350F 8-9 minutes. DO NOT OVERBAKE!
Cool on sheet one minute, then remove to rack.
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52
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* ALLRECIPES - Chewy Coconut Bars
**********************************************************************
Mix first three ingredients and pat into a greased 9"x13" pan. Bake at
375F for 12 minutes.
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53
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* ALLRECIPES - Chicken 'n Peaches
**********************************************************************
Chicken ’n Peaches
This is one of my sister’s creations.
Chicken ’n Peaches
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54
**********************************************************************
* ALLRECIPES - Chicken Bundles Italian
**********************************************************************
In a large skillet cook chicken in hot oil over med heat till chicken
is no longer pink and onion is tender. In large bowl combine spinach,
ricotta cheese, parmesan cheese, garlic powder, oregano, nutmeg and
lemon juice. Stir in chicken and onions. Add salt & pepper to taste.
Lightly grease a muffin pan with some melted margarine. Line each with
egg roll wrapper. Divide chicken mixture among eight dishes. Fold the
ends of wrapper over top
of chicken mix,sealing to make a bundle. Brush with remaining melted
margarine. Bake 350-20 to 25 min, or till tops are golden. Loosen with
a knife, remove from pan.
55
**********************************************************************
* ALLRECIPES - Chile Rellenos Puff
**********************************************************************
- - - - - - - - - - - - - - - - - - -
56
**********************************************************************
* ALLRECIPES - Chinese BBQ Pork
**********************************************************************
Marinate pork tenderloins in sauce. Bake slowly and baste often. Cool
and slice.
Serve with hot mustard* and sesame seeds.
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57
**********************************************************************
* ALLRECIPES - Chinese Chews
**********************************************************************
Chinese Chews
Chinese Chews
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Cookies
Sift dry ingredients. Stir in dates, walnuts and eggs. Pour into
greased and floured 15 1/2" x 10 1/2" jelly roll pan. Bake at 350F
about 15 minutes. Cut into bars while warm.
Source:
"BH&G New Cookbook, mid-60’s"
Yield:
"3 dozen"
58
**********************************************************************
* ALLRECIPES - Chocolate Cherry Cake
**********************************************************************
Beat together cake mix, pie filling, flavoring and eggs with electric
mixer until very well mixed. Pour into a greased 13"x9" pan and bake @
350° for 25-30 minutes. Touch lightly in center to test for doneness.
Frost when partially cooled.
For frosting: Boil together for one minute the sugar, butter, and
milk. Stir in chocolate chips. Pour over partially cooled cake.
- - - - - - - - - - - - - - - - - -
NOTES :You can use any cake mix and pie filling combination that
sounds good...white cake and huckleberry pie filling, spice cake and
apple pie filling, lemon cake and lemon filling, etc.
You can also use white chocolate chips in the frosting, BUT... wait
until the sugar mixture is almost cool before stirring in chips. White
chocolate will seize very easily.
59
**********************************************************************
* ALLRECIPES - Chocolate Chip Cheese Bars
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: ChocolateCookies
Mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1 cup
for topping. Put remaining crumb mixture into an ungreased
13-by-9-by-2-inch baking pan. Bake for 15 minutes at 350 degrees. Beat
cream cheese, sugar and 1 egg until light and smooth. Stir in
chocolate chips. Spread over baked layer. Sprinkle with crumb mixture.
Bake 15 minutes longer. Cool before cutting.
Source:
"Columbia Daily Tribune, Columbia, MO"
Recipe
60
**********************************************************************
* ALLRECIPES - Chocolate Chip Cookie Mix in a Jar
**********************************************************************
Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
Directions: Mix the salt and baking soda in with the flour, then layer
the ingredients into the jar. Use scissors to cut a 9 inch-diameter
circle from calico. Place over lid and secure with rubber band. Tie on
a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies...
Preheat oven to 375 degrees F . Sift dry ingredients through a
colander to separate the chocolate chips from other ingredients.Beat 1
cup of unsalted butter or margarine in a medium bowl. Beat sifted
ingredients into butter until blended. In a small bowl, beat 1 egg
with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture
until blended. Stir in chocolate chips. Drop teaspoonfuls of batter,
spaced well apart, onto a greased cookie sheet. Bake 8 minutes or
until lightly browned.
Makes 4 dozen
- - - - - - - - - - - - - - - - - -
NOTES : Contents for a one quart jar that is filled with the makings
for chocolate chip cookies. It helps to pack down each layer to make
it fit!
61
**********************************************************************
* ALLRECIPES - Chocolate Covered Cherries
**********************************************************************
Fondant: Mix milk, corn syrup, almond extract and powdered sugar until
like clay.
Form rounded teaspoonful into a circle and wrap around cherries. Place
on waxed paper lined cookie sheets and refrigerate for 20 minutes-2
hours.
Hold by stems and dip in melted chocolate. Return to cookie sheet and
refrigerate 10 minutes to firm up coating.
Store loosely covered at room temperature for one week, then
refrigerate up to one month. (Must be stored a week to liquefy
centers.)
- - - - - - - - - - - - - - - - - -
62
**********************************************************************
* ALLRECIPES - Chocolate Covered Cherry Cookies
**********************************************************************
Preheat oven to 350 degrees. Beat butter and sugar. Add egg and
vanilla and
beat well. Add dry ingredients and stir until smooth. Roll into 1-inch
balls
about the size of a walnut (larger if desired). Place on ungreased
cookie
sheet. Drain cherries and reserve juice. Press center of each ball
with
thumb. Place a cherry in indentation. In a saucepan, heat condensed
milk
and chocolate chips until chips are melted. Stir in 4 teaspoons of
cherry
juice. Spoon about 1 teaspoon of mixture over each cherry and spread
to
cover cherry. (More cherry juice may be added to keep frosting of
spreading
consistency.) Bake for 10 minutes. Makes 18 cookies
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63
**********************************************************************
* ALLRECIPES - Chocolate Covered Raisin Cookie Mix
**********************************************************************
Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
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64
**********************************************************************
* ALLRECIPES - Chocolate Revel Bars
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: ChocolateCookies
Stir together oats, flour, baking soda and salt. Mix with butter/brown
sugar mixture.
Pat 1/2 oatmeal mixture into greased 15 1/2" x 10 1/2" pan. Pour in
chocolate mixture. Drop remaining oatmeal mixture over top.
Heat and stir until butter is melted and sugar is dissolved. Makes
about 1 1/2 cups. One can = 1 1/4 cups.
Recipe
65
**********************************************************************
* ALLRECIPES - Chocolate Sandwich Cookies
**********************************************************************
Beat cake mix, eggs and oil. Roll into 1" balls. Place on ungreased
cookie sheets - flatten slightly. Bake@ 350° 8-10 minutes. They will
seem a little underdone.
Beat together remaining ingredients for filling. Sandwich about 1
tablespoon filling between 2 cooled cookies.
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66
**********************************************************************
* ALLRECIPES - Chocolate Zucchini Cake
**********************************************************************
- - - - - - - - - - - - - - - - - -
67
**********************************************************************
* ALLRECIPES - Christmas Pie
**********************************************************************
Christmas Pie
* Exported from MasterCook *
Christmas Pie
Recipe By : Barbara B
Serving Size : 1Preparation Time :0:00
Categories: Pies Desserts
Preparation:
Bake crust. Cool.
Meanwhile, prepare filling. In bowl, combine apples, cranberries,
dates
and spices. Stir in flour.
In saucepan, combine sugar and water. Bring to a boil. Reduce heat.
Stir
in fruit mixture. Simmer 10 min. Cool slightly. Stir in nuts. Spread
into prepared crust.
If you wish, cut some extra dough into bell, candy cane or Christmas
tree
shape (you can use a cookie cutter). Bake on baking sheet along with
the
crust. Place on top of filling when ready to serve.
- - - - - - - - - - - - - - - - - -
68
**********************************************************************
* ALLRECIPES - Cinnabon Cinnamon Rolls
**********************************************************************
Rolls:
Set for dough cycle after completion remove from machine and roll out
to l7 xl0 rectangle.
Filling:
Mix together brown sugar and cinnamon. Spread softened butter over
dough. Sprinkle brown sugar and cinnamon mixture over top. Roll
tightly from long end, pinching edges closed. When completely rolled
slice dough into l/2" slices or larger if preferred. Place into
greased cake pans. Let rise until doubled. Bake at 350F for l5 to 20
minutes until golden. Do not overbake.
Frosting:
4 oz cream cheese softened
l/4 c butter softened
l l/2 c confectioners sugar
l/2 tsp vanilla
l l/2 tsp milk
Spread on very warm rolls.
- - - - - - - - - - - - - - - - - -
69
**********************************************************************
* ALLRECIPES - ClearJel Two Minute Freezer Jam
**********************************************************************
Sift ClearJel and sugar twice. (ClearJel will lump if not well-mixed
with sugar.) Pour into fruit and add corn syrup. Mix well and pour
into freezer containers.
- - - - - - - - - - - - - - - - - -
NOTES :You can use fresh, canned, or frozen fruit, any combination.
Thicken a little more for a great cake filling (favorites are sugar,
ClearJel, lemon juice and water; or raspberry puree, thickened and
sweetened).
70
**********************************************************************
* ALLRECIPES - Cocoa Peanut Butter Cookie Mix
**********************************************************************
Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
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71
**********************************************************************
* ALLRECIPES - Cookie Cones
**********************************************************************
Cookie Cones
List of Ingredients
3 eggs
2/3cup sugar
2/3cup butter or margarine -- melted
2 teaspoons vanilla
1 teaspoon almond extract
1 cup flour
Recipe
Beat together eggs, sugar, butter, vanilla and almond extract. Stir in
flour until smooth.
For each 5" cone, pour 1 1/2 tablespoons batter onto medium-hot
griddle (lightly grease for first few cones). For 7-8" cones use 3-4
tablespoons batter. The flat griddle plates on an electric waffle iron
work well for this. Bake until golden brown, 1 1/2-2 minutes.
(Overbrowned cookies will be likely to crack.)
Source:
"Sunset Magazine"
72
**********************************************************************
* ALLRECIPES - Cordon Bleu Casserole
**********************************************************************
Topping: Toss bread crumbs, butter and dill weed; stir in cheese and
walnuts.Sprinkle over the casserole. Bake uncovered at 350 for 30 min
or until heated through. 8-10 servings.
- - - - - - - - - - - - - - - - - - -
Recipe
73
**********************************************************************
* ALLRECIPES - Cranberry Chutney
**********************************************************************
Cranberry Chutney
* Exported from MasterCook *
Cranberry Chutney
- - - - - - - - - - - - - - - - - -
74
**********************************************************************
* ALLRECIPES - Creamy Pesto Pasta
**********************************************************************
- - - - - - - - - - - - - - - - - -
NOTES : If the sauce gets, too thick, stir in a little milk or water.
75
**********************************************************************
* ALLRECIPES - Cream of Morel Soup
**********************************************************************
Recipe By : Katie
Serving Size : 4 Preparation Time :0:00
Categories: Soups
Combine one cup of the mushrooms, chicken broth and onion. Bring to a
boil; cover and simmer for five minutes.
Place half the mixture in a blender and blend 30-60 seconds, until
smooth. Repeat with remaining mixture and set all aside.
Saute remaining 1/2 cup mushrooms. Blend in flour. Add milk. Cook and
stir until thickened.
- - - - - - - - - - - - - - - - - - -
Recipe
76
**********************************************************************
* ALLRECIPES - Date-Apricot Braid
**********************************************************************
Date-Apricot Braid
* Exported from MasterCook *
Date-Apricot Braid
Heat milk, sugar, butter, salt and saffron to 115°-120°. Add liquid
from apricots. Add mixture to 3/4 c. flour and yeast. Add eggs and
beat with mixer 3 minutes.
Stir in dates, apricots and almonds, then remaining flour. Knead; this
should be a moderately stiff dough.
Let rise until double. Form into braid and raise again. Brush with egg
yolk and water.
Bake @ 350° for 20 minutes. Brush with more egg yolk mixture.
- - - - - - - - - - - - - - - - - -
77
**********************************************************************
* ALLRECIPES - Date Swirls
**********************************************************************
Date Swirls
These have become a Christmas tradition.
Date Swirls
Cook dates, water, 1 c. sugar, nuts and lemon juice over medium heat,
stirring, until stiff (15-20 minutes). Cool.
Cream butter, sugars, eggs and lemon extract. Stir in remaining
ingredients. Chill one hour.
On lightly floured surface, roll into 2 - 12"x9" rectangles. Spread
with filling and roll up, starting with long end. Slice 1/4"-1/3"
thick.
Bake, 2" apart, on greased baking sheets @375° for 8-10 minutes.
- - - - - - - - - - - - - - - - - -
78
**********************************************************************
* ALLRECIPES - Dottie's Cranberry Salad
**********************************************************************
Mix jello with boiling water. Add marshmallows and stir until melted.
Cool.
- - - - - - - - - - - - - - - - - -
79
**********************************************************************
* ALLRECIPES - Dreamsicle Cookies
**********************************************************************
Dreamsicle Cookies
* Exported from MasterCook *
Dreamsicle Cookies
Dreamsicle Cookies
Makes 2 1/2 dozen cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft,1
egg, slightly beaten 1 tsp. vanilla (opt.)
3. Mix until completely blended You will need to finish mixing with
your hands.
4. Shape into balls the size of walnuts. Place 2" apart on sprayed
baking sheets.
5. Bake at 375 degrees F for 12 to 14 minutes, until tops are very
lightly browned. Cool 5 minutes on baking sheet.
- - - - - - - - - - - - - - - - - -
80
**********************************************************************
* ALLRECIPES - Dutch Baby Pancake
**********************************************************************
Melt 1/2 stick butter in 9" round pan. Pour in batter (don’t mix).
Bake 20-25 minutes at 425F. Sprinkle with powdered sugar when done.
- - - - - - - - - - - - - - - - - - -
NOTES : Katies note: We use a 9" cast iron skillet. Double recipe for
larger skillet. You can also top with fruit, crumbled bacon, ham,
shredded cheese, etc.
81
**********************************************************************
* ALLRECIPES - Easy Peanut Butter Cookies
**********************************************************************
Mix and drop on cookie sheet. Press down with fork. Bake at 350F for
10 minutes.
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82
**********************************************************************
* ALLRECIPES - Fettucine Alfredo
**********************************************************************
Fettucine Alfredo
* Exported from MasterCook *
Fettucine Alfredo
Heat butter until creamy. Add hot fettuccine and toss. Stir in
Parmesan cheese, then cream.
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83
**********************************************************************
* ALLRECIPES - Flavored Syrups
**********************************************************************
Flavored Syrups
* Exported from MasterCook *
Flavored Syrups
Recipe By : Katie
Serving Size : 1Preparation Time :0:00
Categories: Homemade
Boil sugar and water for one minute. Add flavorings and bottle.
- - - - - - - - - - - - - - - - - -
84
**********************************************************************
* ALLRECIPES - Florentine Crepe Cups
**********************************************************************
Combine ingredients and whisk until smooth. Let rest for 1/2 hour.
Heat a crepe pan or 8" skillet until hot. Add a dot of margarine and
when melted, pour in 2 Tbsp of crepe batter. Cook on one side only.
This should make 12 crepes. Stack crepes between pieces of waxed paper
and store, covered, in fridge.
Toss cheese with flour and add remaining ingredients except for bacon
(you will add that just before baking).
Bake for 40 min., or until set. Garnish with extra bacon curls, if
desired.
- - - - - - - - - - - - - - - - - - -
85
**********************************************************************
* ALLRECIPES - French Dressing
**********************************************************************
French Dressing
* Exported from MasterCook *
French Dressing
- - - - - - - - - - - - - - - - - -
86
**********************************************************************
* ALLRECIPES - Fudge "Pie"
**********************************************************************
Fudge "Pie"
Recipe Introduction
This is decadent. Serve with whipped cream or ice cream.
List of Ingredients
2 cups sugar
1/2 cup cocoa
1/2 cup flour
1 cup butter
4 eggs
Instructions
Melt butter and add cocoa, sugar and flour.
Mix well and add eggs.
Bake at 375F 25-30 minutes.
Makes a 9" square pan.
87
**********************************************************************
* ALLRECIPES - Glacé Fruit
**********************************************************************
Glacé Fruit
List of Ingredients
Glacé Fruit
First Day: Combine the 2/3 c. sugar, 1/2 c. corn syrup, 2 c. water;
add fruit. Heat to 180F on a candy thermometer. Remove from heat.
Cool, cover and let stand at room temperature 18-24 hours.
Second day: Carefully remove fruit from syrup with a slotted spoon.
Add 1 1/4 c. sugar to syrup and bring to a boil. Remove from heat.
With a large metal spoon, skim foam from surface of syrup. Add fruit
to syrup and heat to 180F. Remove from heat. Cool, cover and let stand
at room temperature 18-24 hours.
After final standing time, remove fruit from syrup. Place in colander
and rinse with cold water. Dry on drying trays at 120F - 140F until
fruit is leathery and has no pockets of moisture. Drying time will be
1/4 that of fresh fruit because so much moisture is replaced by
sugar.
Source:
"How To Dry Fruit"
- - - - - - - - - - - - - - - - - - -
NOTES : To glacé citrus peel use 3/4 pound fruit and halve other
ingredients.
The syrup that’s left makes great pancake syrup. Bring to boil and
skim off foam. You can process it in a hot water bath for 5 minutes.
88
Recipe
89
**********************************************************************
* ALLRECIPES - Green Chile and Jack Chicken
**********************************************************************
In ovenproof skillet, melt butter with oil. Add garlic and chicken and
saute 10 minutes, turning once. Remove chicken, pour off fat.
Add chicken brith and scrape up any browned bits on bottom of skillet.
Return chicken to skillet. Add undraine chiles and mustard. Simmer,
uncovered, until chicken is done, about 10 minutes. Liquid should cook
down and be syrupy.
Add cream and simmer until thickened, about 5 minutes. Sprinkle with
cheese. Place under broiler until cheese melts, about 30 seconds.
serve with rice to catch all the wonxderful sauce.
Source:
"Gourmet Magazine"
- - - - - - - - - - - - - - - - - - -
Recipe
90
**********************************************************************
* ALLRECIPES - Grilled Potatoes
**********************************************************************
Grilled Potatoes
* Exported from MasterCook *
Grilled Potatoes
Halve potatoes lengthwise. Cut crosshatches 1/4" deep and 1/4" apart.
Press on potatoes to spread and brush with melted butter. Grill slowly
on both sides until tender.
- - - - - - - - - - - - - - - - - -
91
**********************************************************************
* ALLRECIPES - Halibut with Two Pepper Sauce
**********************************************************************
Recipe Introduction
This is an original recipe, created out of desperation with what I had
on hand. It’s easy and looks very gourmet.
List of Ingredients
2 halibut fillets
2 tbsp butter
3 cloves garlic -- minced
1 sm tomato -- diced
lemon pepper
cracked black pepper
dill weed
white wine -- a splash
1/3 - 1/2 c cream
Instructions
Sprinkle both sides of halibut fillets with lemon pepper, cracked
pepper and a pinch of dill weed. Fry in butter and garlic.
Remove fish from pan and turn heat to high. Toss in a splash of wine
and the tomatoes and cook on high until liquid is reduced and tomatoes
just start to soften.
Stir in cream. Serve over fillets.
Final Comments
Serves 2
92
**********************************************************************
* ALLRECIPES - Harvard Beets
**********************************************************************
Harvard Beets
List of Ingredients
Harvard Beets
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Vegies
Source:
"BH&G New cookbook, mid-60’s"
Recipe
93
**********************************************************************
* ALLRECIPES - Herb-Garlic Monkey Bread
**********************************************************************
- - - - - - - - - - - - - - - - - -
94
**********************************************************************
* ALLRECIPES - Honey-Mustard Tenderloin
**********************************************************************
Honey-Mustard Tenderloin
* Exported from MasterCook *
Honey-Mustard Tenderloin
Source:
"Swift & Company"
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - -
-
Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from
fat);
23g Protein; 23g Carbohydrate; 61mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1 1/2 Other Carbohydrates
95
**********************************************************************
* ALLRECIPES - Honey Mustard Slaw
**********************************************************************
Combine coleslaw mix, apple and green onions in large bowl. For
dressing, combine ReaLemon, oil, honey, mustard, salt and pepper in
screw-top jar. Cover and shake well. Pour over cabbage mixture; toss
gently to coat. Chill 1 to 2 hours. Garnish with carrot curls and
green
onion tops, if desired. Makes 8 servings.
- - - - - - - - - - - - - - - - - - -
Recipe
96
**********************************************************************
* ALLRECIPES - Honey Whole Wheat Rolls
**********************************************************************
Mix warm water, yeast, and sugar. Set in a warm place until bubbly.
In a large bowl, pour boiling water over butter, honey, and salt. Stir
to melt butter. Pour in cold water and yeast mixture.
Stir in wheat flour, oatmeal, and enough white flour to make a fairly
stiff dough. Work in the cardamom.
Punch down. Form into desired shapes and let rise until double, about
30 minutes.
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97
**********************************************************************
* ALLRECIPES - Hot Artichoke and Green Chile Dip
**********************************************************************
Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories: Appetizers
Mix and place in a shallow casserole dish. Top with a little shredded
jack cheese. Bake at 350F for 15-20 minutes until bubbly around edges.
Run under the broiler for a minute to brown cheese if desired.
Source:
"Inspired by Gwen McD., Christmas 2000"
- - - - - - - - - - - - - - - - - - -
Recipe
98
**********************************************************************
* ALLRECIPES - Huckleberry Buckle
**********************************************************************
Huckleberry Buckle
List of Ingredients
Huckleberry Buckle
Sift flour, baking powder and salt; add to creamed mixture alternately
with milk.
Cinnamon Crumbs: Mix 1/2 cup each sugar and flour with 1/2 teaspoon
cinnamon. Cut in 1/4 cup butter until crumbly.
Recipe
99
**********************************************************************
* ALLRECIPES - Irish Cream
**********************************************************************
Irish Cream
* Exported from MasterCook *
Irish Cream
Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
100
**********************************************************************
* ALLRECIPES - Kiss Pie
**********************************************************************
Kiss Pie
Recipe Introduction
Light and not-too-sweet.
List of Ingredients
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chopped nuts
9 soda crackers
Instructions
Beat egg whites till frothy, then add cream of tartar, beat till
stiff.
Slowly add sugar, then nuts, then crumbled crackers.
Put mixture into a buttered pie pan like a crust.
Bake for 45 mins. @ 325°.
Top with whipped cream or fresh fruit/vanilla yogurt. Be creative
with the topping!
101
**********************************************************************
* ALLRECIPES - Kitchen Sink Primavera
**********************************************************************
Sauté garlic in oil. Add tomatoes, wine and vinegar and cook until
vegies are crisp-tender. Add basil, cook until wilted, and add
cheese.
Serve over hot pasta. Top with freshly grated Parmesan cheese and
freshly ground pepper.
- - - - - - - - - - - - - - - - - -
NOTES : * Use whatever vegies are ripe, very fresh baby vegies are the
best! Try any combination of asparagus, broccoli, julienned carrots,
onions or leeks, summer squash, peppers, baby green beans mushrooms,
etc.
102
**********************************************************************
* ALLRECIPES - Lemon and Basil Pork Chops
**********************************************************************
- - - - - - - - - - - - - - - - - -
103
**********************************************************************
* ALLRECIPES - Lemon Squares
**********************************************************************
Lemon Squares
* Exported from MasterCook *
Lemon Squares
Mix the 1 c. flour, margarine and powdered sugar like a pie crust.
Press into a 9"x9" pan. Bake @ 400° for 10-15 minutes.
Beat together remaining ingredients and pour into crust. Bake @ 350°
for 25 minutes.
Cool and cut into squares.
- - - - - - - - - - - - - - - - - -
104
**********************************************************************
* ALLRECIPES - Lentil Confetti Salad
**********************************************************************
Wash and drain lentils. Bring lentils, water and salt to a boil, and
simmer, covered, about 20 minutes. Do not overcook; lentils should be
tender, but with skin intact. Drain immediately.
Combine with cooked rice, pour dressing over, and refrigerate until
cool. Add remaining ingredients, except for parsley. Garnish with
parsley.
- - - - - - - - - - - - - - - - - -
105
**********************************************************************
* ALLRECIPES - Liana's Huckleberry Nut Bread
**********************************************************************
Sift flour, sugar, baking powder, and salt. Mix in nuts and lemon
rind. Lightly beat egg, milk, and butter and stir into flour mixture.
Fold in huckleberries.
Spoon into buttered 9"x5"x3" loaf pan and bake at 350F for about one
hour, or until loaf pulls from sides of pan and bread is springy to
the touch. Cool in pan 10 minutes, then turn out on wire rack. Cool
before slicing.
- - - - - - - - - - - - - - - - - - -
NOTES : Blue ribbon winner, Junior division open class baking, 1996
106
**********************************************************************
* ALLRECIPES - Liana's Potato-Onion Bread
**********************************************************************
Recipe Introduction
Liana took a recipe for basic potato bread and tweaked it to suit her.
For her efforts, she took home a 4H Top Foods trophy from the 1999
county fair.
List of Ingredients
3/4 cup water
1 tbsp. butter -- softened
2 c. bread flour
1/3 c. mashed potato flakes -- dry
2 tbsp. dried onions
2 tsp. sugar
1 tsp. salt
1 3/4 tsp. yeast
Instructions
Bake in bread machine, or mix and bake in loaf pan 30-40 minutes at
350°F.
107
**********************************************************************
* ALLRECIPES - Lick It Later Sticker Glue
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Homemade
Pour gelatin into a heatproof container. Add boiling water and stir
with a fork until gelatin is dissolved. Add sugar and continue
stirring until dissolved. Add flavoring and stir. Spread thinly on the
back of whatever you want to make into a sticker. Let dry. Lick it
later!
Source:
"Summer Reading Program workshop"
Recipe
108
**********************************************************************
* ALLRECIPES - Lloyd's Granola
**********************************************************************
Lloyd’s Granola
* Exported from MasterCook *
Lloyd’s Granola
Mix oil, honey, water, vanilla and salt and pour over dry ingredients.
Mix well. Bake at 300F for about 1/2 hour, until dry, mixing often.
Cool and add raisins and/or other dried fruits.
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109
**********************************************************************
* ALLRECIPES - Low Fat Blooming Onion & Two Sauces
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Appetizers
1.Trim the root end of the onion so it upright. Slice 1/2 inch from
the top of the onion; discard the papery skin. Cut triangular slices
to the center of the onion, slicing from the top to within 1/2 inch of
the bottom and working your way around the onion to make several
petals.Place the onion in a microwave-safe dish. Drizzle with the oil.
Microwave, covered, on High for 1 1/2 to 2 minutes or until the onion
is slightly tender and the petals begin to separate.
2.Combine the corn flake crumbs, red pepper and seasoned salt in a
bowl and mix well. Beat the egg white in a bowl until foamy. Dip the
onion into the egg white, coating the petals completely. Place in a
2-cup round baking dish sprayed with nonstick cooking spray. Sprinkle
with the corn flake mixture. Bake at 350 degrees in a preheated oven
for 10 to 12 minutes or until brown and crisp.
Serve immediately with the Horseradish Dip and/or Creamy Chili Sauce.
Source:
"Linda D., TNT Recipes"
- - - - - - - - - - - - - - - - - - -
NOTES : This isn’t as pretty as the Blooming Onions from Outback
Steakhouse, but it tastes great and is a good alternative to deep
frying.
110
Recipe
111
**********************************************************************
* ALLRECIPES - Maple Glazed Nuts
**********************************************************************
Drizzle syrup over nuts. Nuke 7-10 minutes, stirring often, until nuts
look glazed. Spread on buttered surface to cool.
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112
**********************************************************************
* ALLRECIPES - Marie Callendar's Cornbread
**********************************************************************
Prepare corn muffin mix per directions on box and cake mix
per directions on box in separate bowl. Pour prepared
yellow cake mix into prepared corn muffin mix and stir
well. Pour into greased 9x12x2 pan and bake 350F for 30 to
35 min until toothpick comes out clean.
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113
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* ALLRECIPES - Meal in a Loaf
**********************************************************************
Meal in a Loaf
* Exported from MasterCook *
Meal in a Loaf
Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast.
Heat water, mustard and butter to 125°; stir into flour mixture. Mix
in enough reserved flour to make a soft dough and knead 4 minutes.
*OR* Throw everything in the bread machine.
On a greased baking sheet, roll dough to 14"x12". Sprinkle ham, cheese
and pickle down the center 1/3 of dough length. Make cuts from filling
to edges of dough at 1" intervals. Bring strips from opposite sides of
filling together, twist, and place at an angle across filling. Cover.
Let rise until almost double. (Hurry this process by setting bread
over a pan of hot water.)
Brush loaf with egg. Bake @ 375° for 25 minutes. Serve warm.
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114
**********************************************************************
* ALLRECIPES - Meatless Lentil Chili
**********************************************************************
**Spread on plate. Top with diced onion, tomatoes, chiles and shredded
cheese. serve with tortilla chips.
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115
**********************************************************************
* ALLRECIPES - Mediterranean Pasta Salad
**********************************************************************
Recipe By : Katie
Serving Size : 1Preparation Time :0:00
Categories: Main Dishes Pasta
Salads And Salad Dressings
Combine pasta, vegies, cheese and meat and dress to taste with 1/2
Italian dressing and 1/2 French or Catalina dressing. Chill.
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116
**********************************************************************
* ALLRECIPES - Mexican Dip
**********************************************************************
Mexican Dip
* Exported from MasterCook *
Mexican Dip
Heat everything but the sour cream and cheese to a boil. Spread on
platter. Top with sour cream, then sprinkle with cheese.
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117
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* ALLRECIPES - Mexican Zucchini
**********************************************************************
Mexican Zucchini
* Exported from MasterCook *
Mexican Zucchini
- - - - - - - - - - - - - - - - - -
118
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* ALLRECIPES - Mimi's Sticky Chicken
**********************************************************************
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119
**********************************************************************
* ALLRECIPES - Missouri Cookies
**********************************************************************
Missouri Cookies
List of Ingredients
Recipe By :
Serving Size : 36Preparation Time :0:00
Categories: Cookies
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Recipe
120
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* ALLRECIPES - Mounds Bars
**********************************************************************
Mounds Bars
* Exported from MasterCook *
Mounds Bars
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121
**********************************************************************
* ALLRECIPES - Mrs. Field's Chocolate Chip Cookies
**********************************************************************
Cream eggs, butter and sugars. Add dry ingredients, then chocolate
chips. Bake at 300F for 22-24 minutes.
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122
**********************************************************************
* ALLRECIPES - Mushroom Crusted Quiche
**********************************************************************
Recipe Introduction
A different kind of quiche, this is a good vegetarian main dish. It
also goes well with ham.
List of Ingredients
3/4 pound mushrooms -- finely chopped
2 tablespoons butter
crushed saltine crackers -- 1/2-2/3 cup
3/4 cup sauteed onion -- or green onion
2 cups monterey jack cheese -- shredded (approx)
3 eggs
1 pint cottage cheese
1/4 teaspoon cayenne pepper
paprika
Instructions
Saute mushrooms in butter.
Add enough crushed saltines to absorb juice. Press into pie pan.
Sprinkle crust with onion.
Heap jack cheese over onion; don’t pack down.
Whirl eggs, cottage cheese and cayenne in blender. Pour into crust.
Bake at 350°F 45 minutes, until a knife comes out clean.
123
**********************************************************************
* ALLRECIPES - M & M's Cookie Mix
**********************************************************************
Recipe By :Sharon H.
Serving Size : 1 Preparation Time :0:00
Categories: Cookies In A Jar
124
**********************************************************************
* ALLRECIPES - Nellie's Peanut Brittle
**********************************************************************
Recipe By :Nellie W.
Serving Size : 0 Preparation Time :0:00
Categories: Candy
Mix sugar, Karo and water. Bring to a boil, stirring constantly. Cook
to 270F.
Remove from heat and add vanilla, butter, baking soda and lemon
extract. As you stir the candy will foam.
Pour onto buttered cookie sheet. Rub spatula across to break bubbles.
Recipe
125
**********************************************************************
* ALLRECIPES - Oatmeal Chocolate Chip Cookies
**********************************************************************
Recipe By :Sharon H.
Serving Size : 1 Preparation Time :0:00
Categories: ChocolateCookies
Cookies In A Jar
- - - - - - - - - - - - - - - - - - -
Per serving: 4636 Calories (kcal); 161g Total Fat; (29% calories from
fat); 83g Protein; 772g Carbohydrate; 265mg Cholesterol; 1038mg
Sodium
Food Exchanges: 19 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 31 1/2 Fat; 31 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
126
**********************************************************************
* ALLRECIPES - Oatmeal Fudge Bars
**********************************************************************
Mix brown sugar, butter, eggs and 2 tsp. vanilla. Stir in Bisquick and
oats.
Heat chocolate chips, milk, 2 tbsp. butter and salt. Stir until
smooth. Add nuts and vanilla.
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127
**********************************************************************
* ALLRECIPES - Oatmeal Raisin Spice Cookie Mix
**********************************************************************
Recipe By :Sharon H.
Serving Size : 1 Preparation Time :0:00
Categories: Cookies In A Jar
128
**********************************************************************
* ALLRECIPES - One Pot Mac and Cheese
**********************************************************************
Melt butter and stir in macaroni and onion. Saute a few minutes until
onion begins to cook.
Add water and boil for 7 minutes. Sprinkle with flour, dry mustard,
salt and pepper.
Add milk and cheese. Stir until cheese melts. If you like it creamy,
it’s done. If you like it "baked", leave it on low heat for a bit.
- - - - - - - - - - - - - - - - - -
This is a lot like baked mac and cheese, only soo-oo-o much easier.
129
**********************************************************************
* ALLRECIPES - Orange Chocolate Cream
**********************************************************************
Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
130
**********************************************************************
* ALLRECIPES - Orange Pork Tenderloin
**********************************************************************
Recipe Introduction
Taken from the TNT recipe list, originally from Trim & Terrific
American Favorites by Holly Clegg.
List of Ingredients
2 - one pound pork tenderloins
1/4 cup Dijon mustard
1/4 cup green onions -- sliced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/8 teaspoon pepper
1/2 teaspoon garlic -- minced
1/2 cup orange marmalade -- divided
1/2 cup water
1/3 cup low sodium chicken broth
Instructions
Trim fat from tenderloins. Cut them lengthwise down the
center,cutting halfway through the meat but not cutting all the way
through.
In a small bowl, combine the mustard, green onions, rosemary,
tarragon, pepper & garlic.
Spread the mustard mixture on the cut surfaces of the tenderloin.
Reshape the tenderloin & tie, if desired.
Place it on a rack in a shallow roasting pan & brush with 4 tbsp of
the marmalade.
Bake at 400F for 40-50 min until tender, or until a meat thermometer
registers 160F.
For the sauce, combine the remaining 4 tbsp marmalade, water & broth
in a small saucepan. Bring to a boil, then reduce the heat. Simmer
5-10 minutes, or until thickened.
To serve, slice the tenderloin & spoon the sauce over.
Final Comments
This is good with or without the sauce. I often skip it if I’m in a
hurry.
131
**********************************************************************
* ALLRECIPES - Orange Slice Cookie Mix
**********************************************************************
Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
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132
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* ALLRECIPES - Orange Swirl Cake
**********************************************************************
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings
Heat oven to 350°. Grease and flour bundt cake pan. Prepare cake mix
according to directions on package. Remove 1-1/2 cups of the batter
and set aside. Pour remaining batter into pan. Stir the dry gelatin
and extract into 1-1/2 cups reserved batter. Drop orange batter by
generous tablespoons randomly in 6 to 8 mounds onto batter in pan. Cut
through batter with knife in S-shaped curves in one continuous motion
for swirled effect. Bake 42 to 47 minutes or until toothpick inserted
in center comes out clean. Cool 10 minutes in pan. Turn upside down
onto heatproof serving plate; remove pan. Cool cake completely.
Sprinkle with powdered sugar.
***This recipe is from the back of a cake mix box. Not sure what
brand-whoever makes SuperMoist?? Always big hit.
- - - - - - - - - - - - - - - - - -
NOTES : Here is a very easy cake. This cake always gets rave reviews.
No one will ever guess it is sooo easy.
Katie’s note...Use frosting from Creamsicle cake.
133
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* ALLRECIPES - Oriental Chicken Noodle Salad
**********************************************************************
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134
**********************************************************************
* ALLRECIPES - Oven Fried Snapper
**********************************************************************
Rinse fish with cold water, pat dry with paper towels. Cut fish into
six serving size portions. Combine oil, salt and garlic in oblong
baking dish. Place fish in mixture and let marinate 10 minutes. Turn
and let marinate another 10 minutes. Remove fish from marinade. Roll
in cheese, then crumbs. place on well-greased cookie sheet. Bake at
500F for 12-15 minutes or until fsh flakes easily when tested with
for
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135
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* ALLRECIPES - Pablo Special
**********************************************************************
Pablo Special
List of Ingredients
Pablo Special
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Beef, GroundCasseroles
Alternate layers of meat mixture, beans, cheese and chips, ending with
chips.
Before serving sprinkle top with chopped onion and shredded lettuce.
Source:
"My stepmom, Beulah"
Recipe
136
**********************************************************************
* ALLRECIPES - Parmesan Potatoes
**********************************************************************
Parmesan Potatoes
* Exported from MasterCook *
Parmesan Potatoes
Recipe By : Katie
Serving Size : 4Preparation Time :0:00
Categories: Vegies
Melt the butter in a shallow casserole dish or pie pan. Cut potatoes
into chunks or slices and place in pan, making one layer. Toss with
butter, then sprinkle with salt and pepper. Bake at 350F for 25
minutes, or until potatoes are almost tender. Stir occasionally to
coat with butter.
Combine cracker crumbs and Parmesan cheese and sprinkle over potatoes.
Bake 10 more minutes, or until potatoes are done and crumbs are
browned.
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137
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* ALLRECIPES - Peach-Jalapeno Chutney
**********************************************************************
Peach-Jalapeno Chutney
* Exported from MasterCook *
Peach-Jalapeno Chutney
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138
**********************************************************************
* ALLRECIPES - Peachy Ginger Chutney
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Preserving
Ladle into hot jars, leaving 1/4" head space. Wipe jar rim clean.
Place lid on jar. Tighten screw band finger tight.
Source:
"Fatfree recipe archive"
Yield:
"8 1/2 pints"
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Recipe
139
**********************************************************************
* ALLRECIPES - Peach Chutney
**********************************************************************
Peach Chutney
List of Ingredients
Peach Chutney
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Preserving
Ladle into hot jars, leaving 1/4" head space. Wipe jar rim clean.
Place lid on jar. Tighten screw band finger tight.
Source:
"Alltrista canning site"
Yield:
"8 one-half pints"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Good with pork or poultry, or serve with cream cheese
and crackers.
Recipe
140
**********************************************************************
* ALLRECIPES - Peach Cream
**********************************************************************
Peach Cream
* Exported from MasterCook *
Peach Cream
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
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141
**********************************************************************
* ALLRECIPES - Peach Dessert
**********************************************************************
Peach Dessert
Peach Dessert
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Desserts
Beat baking mix, brown sugar, egg, 1/2 cup milk, butter and vanilla in
large mixer bowl on low speed, scraping bowl constantly, for 30
seconds. Beat on medium speed, scraping bowl occasionally, for 4
minutes. Pour into greased and floured 9" cake pan. Bake at 350F for
30-35 minutes, until pick comes out clean. Cool completely. Do not
remove from pan.
Beat cheese, 1/4 c. milk and 2 tablespoons sugar until smooth. Spread
over cake. Pat peach halves dry; place cut sides down in circle on
cream cheese mixture. Sprinkle nuts around edge of cake. Serve with
Butterscotch Sauce.
Butterscotch Sauce: Heat brown sugar, corn syrup and butter to boiling
over low heat, stirring constantly. Stir in cream and vanilla. Cool
completely. Stir before serving.
Source:
"from a Bisquick recipe card, about 1980"
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142
**********************************************************************
* ALLRECIPES - Peach Salsa
**********************************************************************
Peach Salsa
Recipe Introduction
Wonderful with chicken or pork. Try baking chicken breasts in
it...mmmmm. From the Bernardin canning site.
List of Ingredients
6 cups peaches -- diced
1 1/4 cups red onion -- chopped
4 jalapeno pepper -- chopped
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
1 clove garlic -- finely chopped
1 1/2 teaspoons cumin
1/2 teaspoon cayenne
Instructions
Simmer for 5 minutes.
Pack into clean, hot canning jars and process in a boiling water bath
for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20
minutes (above 6000 ft.).
143
**********************************************************************
* ALLRECIPES - Pear Cheese Pie
**********************************************************************
Slice pears into crust. Combine egg yolks and softened cream cheese;
beat smooth. Blend in sour cream, lemon peel and lemon juice. Combine
1/2 c. sugar, flour, salt and nutmeg; add to cheese mixture; mix well.
Pour over pears. Bake at 375F about 25 minutes or just till set.
Meanwhile beat egg whites with cream of tartar until frothy. Gradually
add 1/4 c. sugar, beating until stiff peaks form. Spread meringue over
filling, sealing to edges of crust. Continue baking 10 minutes longer
or until meringue is golden brown.
- - - - - - - - - - - - - - - - - - -
Per serving: 542 Calories (kcal); 33g Total Fat; (54% calories from
fat); 8g Protein; 55g Carbohydrate; 130mg Cholesterol; 561mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 3 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
144
**********************************************************************
* ALLRECIPES - Pear Salsa
**********************************************************************
Pear Salsa
Pear Salsa
Recipe By :Katie
Serving Size : 1 Preparation Time :0:00
Categories: Preserving
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145
**********************************************************************
* ALLRECIPES - Pickled Carrots
**********************************************************************
Pickled Carrots
* Exported from MasterCook *
Pickled Carrots
Cut carrots into thin strips and place lengthwise in 4 pint jars. Pack
fairly tightly. Boil rest of ingredients for 10 minutes. Pour over
carrots (I put some of the pickling spice in each jar) and process 10
minutes at sea level, 15 minutes at 1000-6000 ft., or 20 minutes above
6000 ft.
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146
**********************************************************************
* ALLRECIPES - Pickled Garlic
**********************************************************************
Pickled Garlic
List of Ingredients
Pickled Garlic
Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories: Preserving
Place garlic cloves, peppers and peppercorns in a hot jar. Pour hot
pickling solution over, cap, and store in refrigerator at LEAST a week
before eating. If you like them less crispy, heat the garlic cloves in
the solution for a minute or two.
- - - - - - - - - - - - - - - - - - -
NOTES : This is how we like our garlic. You can add salt, or leave out
the peppers and peppercorns, or use hotter peppers. Sometime I throw
in a little dill weed or a sprig of fresh basil. Last year I layered
the garlic with sliced red and green jalapenos and it made great
Christmas gifts. If the garlic is to be canned, the main thing to
remember is that the pickling solution should be at least half 5%
strength vinegar and you’ll have a safe product.
Recipe
147
**********************************************************************
* ALLRECIPES - Pineapple Cream Cheese Dip
**********************************************************************
Recipe By : Elfrieda M
Serving Size : 1Preparation Time :0:00
Categories: Appetizers
Mix all ingredients and serve with crackers. (We like Waverly Wafers
or Club crackers with this)
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148
**********************************************************************
* ALLRECIPES - Pine Tavern Cinnamon Rolls
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Breads, Yeast
Combine oil, honey, and salt. Pour in hot milk and let cool to
lukewarm. Add yeast, then egg. Stir in flour. Add only enough to make
dough firm enough to handle.
Cover and let stand until double. Punch down and let rise again.
Roll into a rectangle. Spread with butter and sprinkle with cinnamon
and sugar. Add raisins and/or nuts if desired. Roll up and slice 1"
thick. Let rise again.
Bake at 375F for 20-25 minutes. Ice with a glaze of powdered sugar,
butter, milk and vanilla (or maple flavoring), OR a cream cheese and
honey glaze.
Caramel Rolls: 4 parts brown sugar, 1 part butter, and enough warm
water to moisten. Place 1 rounded teaspoon in muffin cups, place one
cinnamon roll in each cup and bake.
Description:
"From the Pine Tavern, Bend, OR"
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Recipe
149
**********************************************************************
* ALLRECIPES - Pizza Cookie
**********************************************************************
Pizza Cookie
* Exported from MasterCook *
Pizza Cookie
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150
**********************************************************************
* ALLRECIPES - Pork Chops Braised in Wine
**********************************************************************
Recipe By : Katie
Serving Size : 1Preparation Time :0:30
Categories: Main Dishes Pork
Rub chops with garlic and rosemary. Brown in a little oil. Add wine,
cover, and braise 20-30 minutes until chops are done. Uncover to
reduce liquid, if necessary.
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NOTES :This is a fast and easy dish that pairs well with fettuccine
Alfredo.
151
**********************************************************************
* ALLRECIPES - Pork Medallions in Garlic Cream Reduction
**********************************************************************
Slice tenderloins into thin medallions. Sprinkle with salt and freshly
ground pepper and fry in a little oil. Place on oven safe plate and
keep warm.
Saute garlic in pan until lightly toasted. Add wine and cook down to
half. Add cream and cook until thickened. Pour over pork medallions.
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NOTES : This was quick and easy and very good. I don’t measure, so all
measurements are approximate!
Recipe
152
**********************************************************************
* ALLRECIPES - Pork Medallions with Dijon Cream Sauce
**********************************************************************
Slice the tenderloins 1/2" thick and flatten to 1//4". Sprinkle with
herbes de Provence and fry in a lightly oiled skillet. Remove from pan
and keep warm.
Saute the onions until they begin to brown. Stir in wine and simmer
until reduced to 1/4. Stir in cream and simmer about 5 minutes until
thickened. Pour over medallions.
Per Serving (excluding unknown items): 399 Calories; 30g Fat (82.7%
calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber;
105mg Cholesterol; 247mg Sodium. Exchanges: 0 Lean Meat; 1/2
Vegetable; 6 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Recipe
153
**********************************************************************
* ALLRECIPES - Pork Tenderloins with Orange Pepper Sauce
**********************************************************************
154
**********************************************************************
* ALLRECIPES - Potato-Cheese Patties
**********************************************************************
Potato-Cheese Patties
List of Ingredients
Potato-Cheese Patties
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Vegies
Combine first four ingredients and shape into patties. Dip into crumb
mixture. Place on oiled cookie sheet and bake at 325F 20-25 minutes or
until brown.
Source:
"CookingWith Gourmet Grains"
Copyright:
"Stone-Buhr Milling Co., Seattle WA, 1971"
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Recipe
155
**********************************************************************
* ALLRECIPES - Potatoes Elegante
**********************************************************************
Potatoes Elegante
Recipe Introduction
This is from a Real Sour Cream cookbooklet, 1978. We have this every
year with a Christmas ham.
List of Ingredients
1 1/2 pounds (3-4 large) potatoes -- cooked and sliced
salt and pepper -- to taste
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese -- * see note
3 tablespoons butter
1 cup chopped onions
1 cup (or 1 1/2 c.) sour cream
2 eggs
paprika
Instructions
In a deep casserole dish, layer 1/2 potatoes (sprinkle with salt and
pepper), 1/2 onions and 1/2 jack and cheddar cheeses. Repeat layers.
Beat sour cream and eggs. Pour over top. Sprinkle with paprika.
Bake @ 375° for 40 minutes.
Note: The original recipe called for Monterey Jack cheese and Romano
cheese.
156
**********************************************************************
* ALLRECIPES - Potato Pancakes Low Carb
**********************************************************************
Makes 8 ’potato pancakes’ @ 1.3 grams each. Total carb grams.7 with
fiber deducted
- - - - - - - - - - - - - - - - - - -
NOTES : I nuke the jicama 9-10 minutes, and use flour instead of the
Atkins Mix. This makes each patty 2 carbs.
Recipe
157
**********************************************************************
* ALLRECIPES - Potato Soup
**********************************************************************
Potato Soup
* Exported from MasterCook *
Potato Soup
Barely cover vegies, sunflower seeds and herbs with water. Cook until
potatoes are done. Add milk. Heat to almost boiling. Place diced
cheese in bowl and add hot soup.
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158
**********************************************************************
* ALLRECIPES - Pumpkin Cupcakes
**********************************************************************
Pumpkin Cupcakes
List of Ingredients
Pumpkin Cupcakes
Combine cake mix, pumpkin, water and eggs in mixing bowl. Mix as
directed on cake mix package.
Grease and flour bottoms of muffin tins. Fill cups 2/3 full.
Yield:
"2 dozen"
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Recipe
159
**********************************************************************
* ALLRECIPES - Pumpkin Soup
**********************************************************************
Pumpkin Soup
* Exported from MasterCook *
Pumpkin Soup
Saute onion in oil until limp. Stir in flour, then chicken broth. Cook
and stir until thickened. Add milk and pumpkin, salt and pepper. Heat
almost to boiling. Garnish with a dollop of sour cream or yogurt.Makes
about 1 qt.
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160
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* ALLRECIPES - Quick Pickled Beets
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Vegies
Heat first six ingredients to boiling. Pour over beets. Let stand six
hours.
Description:
"These are made with cooked or canned beets."
Source:
"BH&G New Cookbook, mid-60’s"
Recipe
161
**********************************************************************
* ALLRECIPES - Quitza
**********************************************************************
Quitza
* Exported from MasterCook *
Quitza
NOTES : I’ve made this recipe a few times and it’s very good. It’s by
Lora Bordy and is supposed to be a cross between a quiche and a pizza.
I love the ’Baking With Julia’ cookbook. The television station I work
for periodically does a show on the employees’ favorites recipes (it’s
aired on a show they shoot for the local extension service). I’m
submitting this recipe and marg’s prosciutto and Gruyere pinwheels. I
will give marg/the swap credit (too bad marg can’t get WCAX-TV
in PA). Anyway, here’s the delish quitza:
163
**********************************************************************
* ALLRECIPES - Raspberry Liqueur
**********************************************************************
Raspberry Liqueur
* Exported from MasterCook *
Raspberry Liqueur
Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade
164
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165
**********************************************************************
* ALLRECIPES - Raw Apple Cake
**********************************************************************
Recipe By :Dottie H
Serving Size : 0 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings
Combine rest of ingredients by hand, then add apple mixture. This will
be thick.
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166
**********************************************************************
* ALLRECIPES - Reese's Peanut Butter Cup Cookies
**********************************************************************
Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
Directions: Mix together the flour, baking powder and baking soda. Set
aside. Layer ingredients in order given in a 1 quart ’’wide mouth’’
canning jar. Press each layer firmly in place. It will be a tight fit.
Add chopped peanut butter cups last. Attach these directions to Jar:
Reese’s Peanut Butter Cup Cookies
1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands
to thoroughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Add in 1 egg, slightly
beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with
your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased
cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to racks to
finish cooling.
Makes 2 1/2 dozen cookies.
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167
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* ALLRECIPES - Rhubarb Cream Pie
**********************************************************************
Recipe
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Pies
Combine sugar, flour and nutmeg. Beat into eggs. Stir in rhubarb and
put in pie crust. Dot with butter. Top with lattice crust, flute edge.
Bake in 400F oven for 50-60 minutes. Cool before slicing.
Source:
"Better Homes and Gardens New Cookbook, mid-60’s"
Yield:
"1 9" pie"
- - - - - - - - - - - - - - - - - - -
NOTES : I often use a crumb topping instead of the lattice crust: 1/2
cup flour and 1/4 cup sugar, with 1/3 cup butter cut in until
crumbly.
168
**********************************************************************
* ALLRECIPES - Rice Stuffed Green Peppers
**********************************************************************
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Vegetarian
Cut slice off top of pepper and remove seeds and membrane. Chop usable
trimmings.
Saute onion in oil until tender. Add chopped green pepper, celery and
mushrooms and cook 5 minutes.
Stir in nuts cheddar cheese rice and salt. Stuff peppers with mixture
and set in oiled baking dish. Sprinkle tops with 3 tablespoons
cheese.
Pour 1/2" water in baking pan. Bake at 375F for 35-35 minutes or until
tender.
Source:
"New York Times Natural Foods Cookbook"
Recipe
169
**********************************************************************
* ALLRECIPES - Rolo Cookies
**********************************************************************
Rolo Cookies
Rolo Cookies
Beat sugars and butter until light and fluffy. Add vanilla and eggs.
Beat well. Add flour and baking soda. Blend well. Chill dough in
refrigerator for at least 3 hours. Roll 1 tablespoon of dough in palm
of hand to form a ball. Press Rolo into ball, covering it completely.
Flatten bottom of cookie into palm of hand. Press other side into
mixture of 1 cup chopped nuts mixed with 1 tablespoon of sugar. Place
cookies, nut side up on a ungreased cookie sheet. Bake at 350^ for 9
minutes.
170
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* ALLRECIPES - Rum Cake
**********************************************************************
Rum Cake
List of Ingredients
Rum Cake
Beat eggs, mix all cake ingredients together and beat at medium speed
for 4 minutes. Pour into well greased bundt pan and bake at 350 for
about 50 minutes. Cool in pan for 5 minutes.
GLAZE
Mix glaze in small saucepan and boil for 3 minutes. Pour over warm
cake while still in pan. Cool 30-60 minutes. before removing. Cake is
best on the second day.
- - - - - - - - - - - - - - - - - - -
Recipe
171
**********************************************************************
* ALLRECIPES - Russian Potato Casserole
**********************************************************************
Melt the butter in a large skillet or Dutch oven. Add the oil and
heat. Add the onions, stir to coat and reduce the heat to low. Cook
the onions, stirring occasionally, until they turn a deep brown color.
Sprinkle with the sugar and continue cooking for a few more minutes,
stirring. The onions will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook
until slightly overdone for the best effect.) Drain the potatoes
completely, reserving the chicken stock. Mash the potatoes. Add the
butter, cut into pieces to melt. Stir the beaten eggs into the 1 cup
of sour cream. Add this to the hot potatoes, stirring in quickly to
distribute the egg evenly as it cooks in the hot potatoes. Stir in the
cream and the dill weed. Add enough of the reserved stock to make a
very loose mashed potato consistency. You do not want them to be stiff
because they will dry out in the oven.
Grease a casserole dish with butter and add half the potatoes. Spread
the caramelized onions in an even layer over the potatoes. Carefully
cover the onions with the rest of the potatoes, sealing them in.
Finally, cover the top with a layer of the 2 cups of sour cream.
Bake at 350F for 30-35 minutes, or until the top is lightly browned.
- - - - - - - - - - - - - - - - - -
NOTES : These are killer. They always get vacuumed off the plate with
the guests inquiring if there are more...
172
**********************************************************************
* ALLRECIPES - Russian Tea Cakes
**********************************************************************
Recipe By :
Serving Size : 36Preparation Time :0:00
Categories: Cookies
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173
**********************************************************************
* ALLRECIPES - Salsa
**********************************************************************
Salsa
* Exported from MasterCook *
Salsa
- - - - - - - - - - - - - - - - - -
174
**********************************************************************
* ALLRECIPES - Salsa Bites
**********************************************************************
Salsa Bites
These were yummy...and easy to throw together:
Salsa Bites
In a large bowl, beat cream cheese until smooth. Blend in salsa &
eggs. Stir in cheddar cheese, olives, onion & garlic. Lightly spray 24
mini-muffin cups with vegetable oil spray. Fill to the top with the
cream cheese mixture. Bake 15-18 minutes or until centers are set.
Remove from oven; cool in pan 5 minutes. Remove from pan & finish
cooling on a wire rack. Top with additional salsa just before serving,
if desired.
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175
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* ALLRECIPES - Sand Art Brownies
**********************************************************************
- - - - - - - - - - - - - - - - - -
176
**********************************************************************
* ALLRECIPES - Sauerkraut Pie
**********************************************************************
Sauerkraut Pie
* Exported from MasterCook *
Sauerkraut Pie
- - - - - - - - - - - - - - - - - -
NOTES : Grandma Hazel served this to farm hands for many years.
177
**********************************************************************
* ALLRECIPES - School Fuel
**********************************************************************
School Fuel
List of Ingredients
School Fuel
Cover cookie sheet with waxed paper (or tinfoil). Microwave brown
sugar, butter and corn syrup until butter is melted. Stir in baking
soda until dissolved
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Recipe
178
**********************************************************************
* ALLRECIPES - Sesame-Tofu Chicken
**********************************************************************
Sesame-Tofu Chicken
Recipe Introduction
An easy appetizer from our friend Delores.
List of Ingredients
2 lb. chicken breast -- cut in 1
1 lb. tofu
1 egg
2 cloves garlic -- minced
sesame seeds
saltine crackers -- crushed
Instructions
Beat together tofu, egg and garlic. Marinate chicken chunks in this
mixture.
Mix sesame seeds and cracker crumbs.
Roll chicken in crumb mixture and bake on an oiled cookie sheet until
golden - about 20 minutes at 350°.
Final Comments
Serve with hot mustard or sweet and sour sauce for dipping.
179
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* ALLRECIPES - Sesame Crunch
**********************************************************************
Sesame Crunch
List of Ingredients
Sesame Crunch
Recipe By :
Serving Size : 48-52 Preparation Time :0:00
Categories: Candy
Pour into buttered 10 3/4’ x 7’ pan. Spread with metal spatula. Cool
15 minutes. Lift from pan and cut lengthwise into 4 strips. Cut each
strip into 12-13 pieces. When firm wrap individually in plastic wrap.
Source:
"torn from a magazine"
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Recipe
180
**********************************************************************
* ALLRECIPES - Shredded Apple Custard Pie
**********************************************************************
Recipe By : Nellie W
Serving Size : 6 Preparation Time :0:00
Categories: Pies
Beat eggs and sugar. Stir in butter, vanilla, lemon peel and spices.
Grate apples to make 3 cups. Mix and pour into pie shell.
Bake at 425F for 10 minutes, then 350F 30-40 minutes until set.
Yield:
"1 - 9" pie"
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181
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* ALLRECIPES - Silver Spoon Butterscotch Peach Pie
**********************************************************************
Recipe By : Ella/TO-Epicurious
Serving Size : 1Preparation Time :0:00
Categories: Pies
Roll out half your pastry and set aside (9" pie plate). In bowl,
combine peaches with lemon juice. Set aside. In saucepan, melt butter
over med. heat. stir in sugar just until blended, about 30 sec. Remove
from heat and stir in the flour and salt. Stir into peaches. Pour into
pie shell......Bake at 425F for 15 min. reduce heat to 350F and bake
for 35 min longer or until pastry is golden and filling
bubbly.....***** I sometimes mix blueberries in with it******
extremely yummy.....enjoy!!!!
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182
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* ALLRECIPES - Soft Pretzels
**********************************************************************
Soft Pretzels
* Exported from MasterCook *
Soft Pretzels
Place water, flour, oil, sugar and yeast in bread machine. Set on
dough setting.
When dough has risen, divide into 8 portions and roll into a 12" rope.
Form into pretzel shape. Set on an oiled surface, cover with a damp
towel, and let raise 15-20 minutes.
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183
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* ALLRECIPES - Spanish Rice
**********************************************************************
Spanish Rice
We couldn’t find a Spanish rice recipe we liked, so we came up with
this one...
Spanish Rice
Saute rice, onion, and green pepper in oil until onions are
transparent. Add remaining ingredients. Cover and bring to a boil.
Simmer 20-30 minutes until rice is done. Add a little more water if
necessary.
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184
**********************************************************************
* ALLRECIPES - Spicy Pickled Beets
**********************************************************************
Recipe By:
Serving Size : 0Preparation Time :0:00
Categories : Preserving
Recipe
Wash and drain beets. Leave 2’ of stem and the tap roots. Cover with
water and boil until tender. Remove peel. Slice.
Pack hot beets into jars leaving 1/4" headspace. pour hot pickling
solution over beets, leaving 1/4" headspace. remove air bubbles.
Adjust caps. Process in a boiling water bath for 30 minutes at 0-1000
ft., 35 minutes at 1001-3000 ft., 40 minutes at 3000-6000 ft., and 45
minutes over 6000 ft.
Source:
"Ball Blue Book"
Yield:
185
**********************************************************************
* ALLRECIPES - Spicy Tomato Relish (Chili Sauce)
**********************************************************************
Simmer to desired thickness. Pour into hot jars and process 35 minutes
in a hot water bath.
- - - - - - - - - - - - - - - - - -
NOTES :This tastes like a chunky ketchup. You may use a combination of
brown and white sugar; the more brown sugar, the more BBQ sauce-y it
tastes.
186
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* ALLRECIPES - Spinach Balls
**********************************************************************
Spinach Balls
* Exported from MasterCook *
Spinach Balls
Mix together and refrigerate at least 3-4 hours. Roll into 1" balls
and place on lightly oiled baking sheets. Bake @ 350° for 15 minutes
or until lightly browned. Makes about 48.
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187
**********************************************************************
* ALLRECIPES - Spinach Noodle Casserole
**********************************************************************
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories: Casseroles Pasta
Side Dishes
Combine hollendaise sauce mix and mustard. Stir in 3/4 cup water. Cook
and stir until bubbly.
Stir in sour cream, then noodles, spinach and 1/4 cup cheese and
salt.
Pour into oiled casserole dish and bake 20 minutes, covered, at 350F.
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188
**********************************************************************
* ALLRECIPES - Winter Pesto
**********************************************************************
Winter Pesto
List of Ingredients
Winter Pesto
Can be frozen.
*I use 3/4 c. more spinach and just 1/4 c. parsley instead of the 1 c.
parsley.
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Recipe
189
**********************************************************************
* ALLRECIPES - Sticky Chicken and Green Chile Stew
**********************************************************************
Take as much meat as possible off the Sticky Chicken and dice. Barely
cover anything that’s left with water and simmer an hour or so. Pour
through strainer, cool, and skim fat from top, reserving 1 1/2
tablespoons.
Add remaining ingredients to the stock and simmer until the vegetables
are done. Add water to barely cover vegies if necessary.
Melt the reserved fat with 2 tablespoons flour and stir into stew to
thicken.
Description:
"Spicy!"
- - - - - - - - - - - - - - - - - - -
NOTES : This time we sprinkled monterey jack cheese over the soup.
Next time I think I’ll try some sort of cornmeal dumpling.
Recipe
190
**********************************************************************
* ALLRECIPES - Stuffed Beef Rolls
**********************************************************************
Recipe Introduction
Source: "Blue Plate Special, the American Diner Cookbook," by
Elizabeth MeKeon & Linda Everett
List of Ingredients
1 tbsp oil
1 green bell pepper -- cubed
1 onion -- sliced
1 clove garlic -- minced
1 1/2 c seasoned bread crumbs
1/4 c grated parmesan cheese
4 cube steaks (or pounded round steak)
3 tbsp oil
1 c water
3/4 c chili sauce
1 beef bouillon cube (or use beef broth instead of water and bouillon
cube)
Instructions
In a large skillet heat 1 Tablespoon of oil and saute the green
pepper, onion, and garlic until tender. Remove and set aside.
In the same skillet heat the 3 Tablespoons of oil and brown the
steaks on all sides.In a mixing bowl blend together the seasoned
breadcrumbs and the Parmesan cheese. Pour even amounts of the mixture
over each steak. Roll and secure with toothpicks.
Combine the water, chili sauce and bouillon cube. Add the vegetables.
Pour over the beef rolls. Cover and simmer for 30 minutes. Baste the
rolls while simmering.
Remove the toothpicks and serve the beef rolls with the sauce.
Final Comments
Serves 4.
191
**********************************************************************
* ALLRECIPES - Stuffed Garlic Bread
**********************************************************************
Cut loaf in half lengthwise. Tear out soft center of bread in chunks,
leaving crust intact.
Put crust shells on a foil covered cookie sheet, crust sides down.
Melt butter in a large skillet, stir in garlic and sesame seeds. Cook
for 1-2 minutes on medium heat (don’t burn the garlic!).
Stir in torn bread chunks, and cook until golden brown and butter has
been absorbed. Remove from heat.
Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake
for an additional 10 minutes uncovered.Let rest 5-8 minutes before
cutting.
(You could also make these in dinner rolls, following the same
procedures).
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192
**********************************************************************
* ALLRECIPES - Stuffed Mushrooms
**********************************************************************
Stuffed Mushrooms
* Exported from MasterCook *
Stuffed Mushrooms
- - - - - - - - - - - - - - - - - -
193
**********************************************************************
* ALLRECIPES - Surprise Burgers
**********************************************************************
Surprise Burgers
* Exported from MasterCook *
Surprise Burgers
Wash lentils. Add water and bring to a boil. Lower heat and simmer
about 15 minutes.
Add onions and carrots. Cook 15 minutes or more until lentils and
vegies are tender.
Drop lentils by rounded 1/3 cupfuls into hot oil. Flatten with pancake
turner. Cook until firm and brown on both sides. Top with cheese slice
and cook until cheese is melted.
- - - - - - - - - - - - - - - - - -
NOTES : * I use sage and a little thyme...use whatever herbs you like
for meatloaf.
194
**********************************************************************
* ALLRECIPES - Sweetened Condensed Milk
**********************************************************************
Heat and stir until butter is melted and sugar is dissolved. Makes
about 1 1/2 cups. One can = 1 1/4 cups.
195
**********************************************************************
* ALLRECIPES - Sweet Potato and Caramelized Onion Casserole
**********************************************************************
Drizzle onions with oil and cook on low heat until caramelized,
stirring occasionally.
Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover
with caramelized onions. Layer remaining sweet potato slices over
onions. Dot with butter, sprinkle with brown sugar.
- - - - - - - - - - - - - - - - - - -
NOTES : We wanted a less sweet side dish with the Christmas ham. This
was just right.
Recipe
196
**********************************************************************
* ALLRECIPES - Sweet Potatoes in Orange Cups
**********************************************************************
Recipe
2. Meanwhile, cut oranges in half and scoop out pulp. Set the shells
aside. If desired, scallop edges with a knife or decorating tool.
3. Drain potatoes well, then peel and place in large bowl and mash.
Add
butter, grated orange peel, orange juice, egg and salt and beat until
light and fluffy. Stir in raisins. Mound filling high in orange
shells. Freeze until firm.
197
**********************************************************************
* ALLRECIPES - Swiss Steak
**********************************************************************
Swiss Steak
List of Ingredients
Swiss Steak
Cut round steak into serving size pieces and pound in seasoned flour.
Brown in a little oil. Place in a casserole dish.
Saute onion, carrots, celery and peppers until limp. Stir in tomatoes
and broth. Pour over steak and bake 1 1/2-2 hours at 325F.
*Season flour with salt, pepper, onion powder and garlic powder.
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Recipe
198
**********************************************************************
* ALLRECIPES - Swiss Steak With Mushrooms
**********************************************************************
Saute the onions and mushrooms for about 5 minutes. Remove and set
aside.
Pound flour into beef and brown in remaining butter. Add broth and
vegetables. Cover and simmer on low until very tender, about 45
minutes.
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Recipe
199
**********************************************************************
* ALLRECIPES - Taco Soup (5 cans-5 minutes!)
**********************************************************************
Throw everything in a pan and simmer 5 minutes. Garnish each bowl with
sour cream and salsa, shredded cheese, and/or crushed taco chips.
- - - - - - - - - - - - - - - - - -
NOTES : Make this as hot as you like. Can also add refried beans to
stretch.
200
**********************************************************************
* ALLRECIPES - Tamale Pie
**********************************************************************
Tamale Pie
* Exported from MasterCook *
Tamale Pie
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201
**********************************************************************
* ALLRECIPES - Tassajara Banana Nut Loaf
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Breads, Quick
Sift together flour and baking soda. Blend oil, honey and lemon rind
until nearly smooth. Beat in eggs. Add dry ingredients in three arts
alternately with banana pulp, beating until smooth after each
addition. Fold in chopped nuts. Place in large oiled loaf pan and bake
for 50 minutes at 350F or until a toothpick in the center comes out
dry. Cool five minutes before removing from pan.
Description:
"A heavy, moist loaf with great flavor."
Source:
"Tassajara Bread Book"
Recipe
202
**********************************************************************
* ALLRECIPES - Tassajara Peach Kuchen
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Desserts
Cut butter into flour, baking powder, salt and 2 tablespoons of the
sugar until it looks like coarse meal. Press firmly into baking pan.
Arrange peaches over top of crust. Sprinkle with remaining sugar and
cinnamon. Bake 15 minutes at 400F.
Pour eggs beaten with cream over top and bake 40 minutes longer at
375F.
Source:
"Tassajara Bread Book, 1970"
- - - - - - - - - - - - - - - - - - -
NOTES : May use other fruits.
Recipe
203
**********************************************************************
* ALLRECIPES - Tassies
**********************************************************************
Tassies
* Exported from MasterCook *
Tassies
Recipe By :
Serving Size : 24Preparation Time :0:00
Categories: Cookies
Cream cream cheese and butter. stri in flour. Chill. Form into small
balls and press into bottoms and up sides of miniature muffin pans.
Melt the one tbsp. butter, add remaining ingredients and mix well.
Spoon into unbaked pastry.
Bake at 325F for 15-20 minutes or until filling is set. Cool slightly
before removing from pans. Makes about 24
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204
**********************************************************************
* ALLRECIPES - Ten Minute Cookie Bars
**********************************************************************
Recipe By :Linda H.
Serving Size : 36Preparation Time :0:00
Categories: Cookies
Mix oats, butter and brown sugar. Press into 9" x 13’ pan. Bake at
400F for 10 minutes.
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Recipe
205
**********************************************************************
* ALLRECIPES - Teriyaki Meatballs
**********************************************************************
Teriyaki Meatballs
List of Ingredients
Teriyaki Meatballs
Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories: Appetizers Beef, Ground
Mix first five ingredients and form into 1" balls. Bake on cookie
sheet at 450F for 10-12 minutes. Place in casserole dish or crockpot.
Mix sauce ingredients and pour over meatballs. Bake at 300F for an
hour or two, stirring occasionally, until sauce is thick and meatballs
are glazed. -OR- Cook on low in crockpot for several hours.
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Recipe
206
**********************************************************************
* ALLRECIPES - Texas BBQ Sauce
**********************************************************************
Boil vinegar, brown sugar, garlic powder and onion 5-10 minutes.
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207
**********************************************************************
* ALLRECIPES - Thai Peanut Dressing
**********************************************************************
Recipe By :Katie
Serving Size : 16Preparation Time :0:00
Categories: Salads
Blend well.
Makes 1 cup.
208
**********************************************************************
* ALLRECIPES - Thin Egg Pancakes
**********************************************************************
Whirl in blender and cook over medium heat in a crepe pan or 7" cast
iron skillet. The pan will need to be oiled for the first few crepes.
Lay on waxed paper.
Description:
"Low carb crepes"
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Recipe
209
**********************************************************************
* ALLRECIPES - Three Garlic Pasta
**********************************************************************
Cook pasta until al dente. Drain, and run under cold water to stop
cooking.
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Recipe
210
**********************************************************************
* ALLRECIPES - Three Layer Cornbread
**********************************************************************
Recipe Introduction
This is a different kind of cornbread, from the Tassajara Bread Book.
It makes a wheat layer on the bottom, corn layer on the top, and a
custard-y layer in the middle, and it doesn’t really need butter. This
was one of my daughter’s 4H displays for her whole grains project, and
it won a Best of Show at our county fair.
List of Ingredients
1 cup cornmeal -- (coarse ground works best)
1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 - 1/2 cup honey (we like to use 1/2 cup)
1/4 cup oil
3 cups milk
Instructions
Combine dry ingredients.
Combine wet ingredients and mix together. Mixture will be quite
watery.
Pour into greased 9" square pan or a cast iron skillet.
Bake 50 minutes at 350° or until top is springy when touched.
211
**********************************************************************
* ALLRECIPES - Tomatoes Provençal
**********************************************************************
Tomatoes Provençal
* Exported from MasterCook *
Tomatoes Provençal
Recipe By : Unknown
Serving Size : 1Preparation Time :0:00
Categories: Side Dishes Vegies
Place tomatoes, cut side up in baking dish. Drizzle with olive oil and
lemon juice. Season with salt and pepper. Bake at 450F for 5 minutes.
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212
**********************************************************************
* ALLRECIPES - Trail Mix Cookie Mix
**********************************************************************
Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
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213
**********************************************************************
* ALLRECIPES - Turkey Tetrazzini
**********************************************************************
Turkey Tetrazzini
* Exported from MasterCook *
Turkey Tetrazzini
Melt butter, stir in flour. Add stock, milk, cream, salt and pepper.
Cook, stirring, until thickened. Stir in turkey, mushrooms and
spaghetti. Place in 3 qt. casserole and top with bread crumbs and
parmesan cheese. Bake, uncovered 30-40 minutes until bubbly. Brown
under broiler if desired.
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214
**********************************************************************
* ALLRECIPES - Turtle Bars
**********************************************************************
Turtle Bars
* Exported from MasterCook *
Turtle Bars
Beat flour, 1 c. brown sugar and soft butter 2-3 minutes on medium
speed. Press into 13"x9" pan
Arrange pecan halves in even rows on crust.
Combine 2/3 c. butter and 1/2 c. brown sugar. Boil, stirring, for one
minute. Pour over pecans.
Bake @ 350° for 18-22 minutes until bubbly.
Sprinkle with chocolate chips. Let stand 3 minutes and spread
chocolate, allowing pecans and caramel to show through.
Cool completely and cut in small squares, cutting between the pecan
halves.
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215
**********************************************************************
* ALLRECIPES - Vanilla Cream
**********************************************************************
Vanilla Cream
* Exported from MasterCook *
Vanilla Cream
Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade
Boil and cool sugar and water. Blend in liquors and vanilla. Blend in
milk on low. Pulse in eggs. Add vanilla bean to bottle.
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216
**********************************************************************
* ALLRECIPES - Vegetable Lasagne
**********************************************************************
Vegetable Lasagne
Recipe Introduction
The original recipe was clipped from a magazine several years ago.
I’ve changed it so much through the years I call the final results my
own.
List of Ingredients
1 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic
2 tablespoons olive oil
1 - 28 oz. can tomatoes -- chopped up
2 tablespoons wine, lemon juice, or wine vinegar
1 small can tomato paste
1 tablespoon oregano
1 tablespoon rosemary
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 cups sliced mushrooms
1 tablespoon brown sugar
1 pint cottage cheese
3/4 pound mozzarella cheese -- thinly sliced
Parmesan cheese
1 package frozen chopped spinach -- optional
1/2 package lasagne noodles -- cooked
Instructions
Sauté onion, carrots, celery and garlic in olive oil.
Add tomatoes, wine, tomato paste and seasonings.
Cover and simmer several hours. (or throw it in a crockpot on low for
the day)
After 2-3 hours, add mushrooms and brown sugar. Simmer until thick.
In an oiled 13
Mix sauce with cottage cheese and smooth 1/2 over noodles.
Top with Mozzarella and Parmesan cheeses. Add layer of spinach if
desired.
Repeat layers, ending with Mozzarella and Parmesan.
Bake @ 350° until browned and bubbly, 30-40 minutes.
Final Comments
Serves 8 hungry people.
217
**********************************************************************
* ALLRECIPES - Vegie Bars
**********************************************************************
Vegie Bars
* Exported from MasterCook *
Vegie Bars
Recipe By : Susie B
Serving Size : 1Preparation Time :0:00
Categories: Appetizers
Unroll crescent rolls and line an 11"x17" jelly roll pan. Bake at 350F
for 8 minutes.
Mix cream cheese, sour cream, mayo and dressing mix. Spread over
cooled crust. Sprinkle with vegies. Place wax paper over the top and
press vegies into cream cheese mixture.
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218
**********************************************************************
* ALLRECIPES - White Chocolate Macadamia Cookie Mix
**********************************************************************
Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar
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219
**********************************************************************
* ALLRECIPES - White Chocolate Party Mix
**********************************************************************
In a large bowl combine first five ingredients. Melt oil and white
chocolate chips (use good quality baking chips, I tried it with almond
bark, and it wasn’t as good). Stir until smooth. Pour over cereal
mixture and mix well. Spread onto three wax paper lined cookie sheets.
Cool and break apart.. Store in airtight container. Makes 5 quarts.
- - - - - - - - - - - - - - - - - -
NOTES : Use red and green M&Ms and package up for Christmas gifts.
Warning: Highly addictive!
220
**********************************************************************
* ALLRECIPES - White Mountain Frosting
**********************************************************************
Mix sugar, corn syrup and water in a small heavy saucepn. Insert candy
thermometer, partially cover pan, and bring to a boil over moderate
heat. Remove cover and boil without stirring until the thermometer
reads 240F-242F.
Just before syrup reaches temperature, beat egg whites until soft
peaks form. When syrup reaches temp., set mixer at high speed and pour
syrup into egg whites in a slow, thin stream. Continue beating until
glossy and firm enough to hold its shape. Beat in vanilla.
- - - - - - - - - - - - - - - - - -
221
**********************************************************************
* ALLRECIPES - Zucchini-Pineapple
**********************************************************************
Zucchini-Pineapple
OK, this sounds like a weird one, but it’s great in breads and cakes.
Zucchini-Pineapple
- - - - - - - - - - - - - - - - - -
NOTES : I use the coarse blade on my old hand crank meat grinder. It
gives the most crushed-pineapple-like texture. A food processor also
works, but the pieces come out sharper.
222
**********************************************************************
* APPETIZERS - Bacon Bites
**********************************************************************
Bacon Bites
List of Ingredients
bacon
waterchestnuts
soy sauce
Instructions
Cut bacon lengthwise, then crosswise.
Wrap around a slice or 1/2 water chestnut, securing with atoothpick.
Douse with soy sauce and broil or bake until bacon is done.
223
**********************************************************************
* APPETIZERS - BLT Bites
**********************************************************************
BLT Bites
List of Ingredients
BLT Bites
Cut a thin slice off of each cherry tomato top. Scoop out and discard
pulp. Invert the tomatoes on a paper towel to drain. In a small bowl,
combine all remaining ingredients, mix well. Spoon into tomatoes.
Refrigerate for several hours.
- - - - - - - - - - - - - - - - - - -
Recipe
224
**********************************************************************
* APPETIZERS - Broiled Pesto Tomatoes
**********************************************************************
List of Ingredients
Spread each tomato half with pesto. Sprinkle with parmesan cheese and
broil until cheese is browned.
- - - - - - - - - - - - - - - - - - -
Recipe
225
**********************************************************************
* APPETIZERS - Chinese BBQ Pork
**********************************************************************
Marinate pork tenderloins in sauce. Bake slowly and baste often. Cool
and slice.
Serve with hot mustard* and sesame seeds.
- - - - - - - - - - - - - - - - - -
226
**********************************************************************
* APPETIZERS - Hot Artichoke and Green Chile Dip
**********************************************************************
List of Ingredients
Recipe By :Katie
Serving Size: 0 Preparation Time :0:00
Categories: Appetizers
Mix and place in a shallow casserole dish. Top with a little shredded
jack cheese. Bake at 350F for 15-20 minutes until bubbly around edges.
Run under the broiler for a minute to brown cheese if desired.
Source:
"Inspired by Gwen McD., Christmas 2000"
- - - - - - - - - - - - - - - - - - -
Recipe
227
**********************************************************************
* APPETIZERS - Low Fat Blooming Onion & Two Sauces
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Appetizers
1.Trim the root end of the onion so itupright. Slice 1/2 inch from the
top of the onion; discard the papery skin. Cut triangular slices to
the center of the onion, slicing from the top to within 1/2 inch of
the bottom and working your way around the onion to make several
petals.Place the onion in a microwave-safe dish. Drizzle with the
oil.Microwave, covered, on High for 1 1/2 to 2 minutes or until the
onion is slightly tender and the petals begin to separate.
2.Combine the corn flake crumbs, red pepper and seasoned salt in a
bowl and mix well. Beat the egg white in a bowl until foamy. Dip the
onion into the egg white, coating the petals completely. Place in a
2-cup round baking dish sprayed with nonstick cooking spray. Sprinkle
with the corn flake mixture. Bake at 350 degrees in a preheated oven
for 10 to 12 minutes or until brown and crisp.
Serve immediately with the Horseradish Dip and/or Creamy Chili Sauce.
Source:
"Linda D., TNT Recipes"
- - - - - - - - - - - - - - - - - - -
NOTES : This isn’t as pretty as the Blooming Onions from Outback
Steakhouse, but it tastes great and is a good alternative to deep
frying. 228
Recipe
229
**********************************************************************
* APPETIZERS - Mexican Dip
**********************************************************************
Mexican Dip
*Exported fromMasterCook*
Mexican Dip
- - - - - - - - - - - - - - - - - -
230
**********************************************************************
* APPETIZERS - Pineapple Cream Cheese Dip
**********************************************************************
*Exported fromMasterCook*
Recipe By : Elfrieda M
Serving Size: 1Preparation Time :0:00
Categories: Appetizers
Mix all ingredients and serve with crackers. (We like Waverly Wafers
or Club crackers with this)
- - - - - - - - - - - - - - - - - -
231
**********************************************************************
* APPETIZERS - Salsa Bites
**********************************************************************
Salsa Bites
Salsa Bites
In a large bowl, beat cream cheese until smooth. Blend in salsa &
eggs. Stir in cheddar cheese, olives, onion & garlic. Lightly spray 24
mini-muffin cups with vegetable oil spray. Fill to the top with the
cream cheese mixture. Bake 15-18 minutes or until centers are set.
Remove from oven; cool in pan 5 minutes. Remove from pan & finish
cooling on a wire rack. Top with additional salsa just before serving,
if desired.
- - - - - - - - - - - - - - - - - - -
232
**********************************************************************
* APPETIZERS - Sesame-Tofu Chicken
**********************************************************************
Sesame-Tofu Chicken
Recipe Introduction
An easy appetizer from our friend Delores.
List of Ingredients
2 lb. chicken breast -- cut in 1
1 lb. tofu
1 egg
2 cloves garlic -- minced
sesame seeds
saltine crackers -- crushed
Instructions
Beat together tofu, egg and garlic. Marinate chicken chunks in this
mixture.
Mix sesame seeds and cracker crumbs.
Roll chicken in crumb mixture and bake on an oiled cookie sheet until
golden - about 20 minutes at 350°.
Final Comments
Serve with hot mustard or sweet and sour sauce for dipping.
233
**********************************************************************
* APPETIZERS - Spinach Balls
**********************************************************************
Spinach Balls
*Exported fromMasterCook*
Spinach Balls
Mix together and refrigerate at least 3-4 hours.Roll into 1" balls and
place on lightly oiled baking sheets.Bake @ 350° for 15 minutes or
until lightly browned.Makes about 48.
- - - - - - - - - - - - - - - - - -
234
**********************************************************************
* APPETIZERS - Stuffed Mushrooms
**********************************************************************
Stuffed Mushrooms
*Exported fromMasterCook*
Stuffed Mushrooms
- - - - - - - - - - - - - - - - - -
235
**********************************************************************
* APPETIZERS - Teriyaki Meatballs
**********************************************************************
Teriyaki Meatballs
List of Ingredients
Teriyaki Meatballs
Recipe By :Katie
Serving Size: 0 Preparation Time :0:00
Categories: AppetizersBeef, Ground
Mix first five ingredients and form into 1" balls.Bake on cookie sheet
at 450F for 10-12 minutes. Place in casserole dish or crockpot.
Mix sauce ingredients and pour over meatballs. Bake at 300F for an
hour or two, stirring occasionally, until sauce is thick and meatballs
are glazed. -OR- Cook on low in crockpot for several hours.
- - - - - - - - - - - - - - - - - - -
Recipe
236
**********************************************************************
* APPETIZERS - Vegie Bars
**********************************************************************
Vegie Bars
*Exported fromMasterCook*
Vegie Bars
Recipe By : Susie B
Serving Size: 1Preparation Time :0:00
Categories: Appetizers
Unroll crescent rolls and line an 11"x17" jelly roll pan.Bake at 350F
for 8 minutes.
Mix cream cheese, sour cream, mayo and dressing mix.Spread over cooled
crust.Sprinkle with vegies. Place wax paper over the top and press
vegies into cream cheese mixture.
- - - - - - - - - - - - - - - - - -
237
**********************************************************************
* BEVERAGES - Almond Butter Beverage Mix
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
NOTES : This drink mix isgood in coffee, cocoa, or hot buttered rum
238
**********************************************************************
* BEVERAGES - Amaretto
**********************************************************************
Amaretto
* Exported from MasterCook *
Amaretto
Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade
Simmer sugar, water and lemon peel 20 minutes. Remove from heat.
Remove lemon peel and add remaining ingredients.
- - - - - - - - - - - - - - - - - -
239
**********************************************************************
* BEVERAGES - Irish Cream
**********************************************************************
Irish Cream
* Exported from MasterCook *
Irish Cream
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
240
**********************************************************************
* BEVERAGES - Kahlua
**********************************************************************
Kahlua
List of Ingredients
Kahlua
Recipe By :
Serving Size: 1 Preparation Time :0:00
Categories: HomemadeLiqueurs And Drink Mixes
This recipe beat 4 other entries, all made with ’fancy’ ingredients,
at our county fair.
Recipe
241
**********************************************************************
* BEVERAGES - Orange Chocolate Cream
**********************************************************************
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
242
**********************************************************************
* BEVERAGES - Peach Cream
**********************************************************************
Peach Cream
* Exported from MasterCook *
Peach Cream
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
243
**********************************************************************
* BEVERAGES - Raspberry Liqueur
**********************************************************************
Raspberry Liqueur
* Exported from MasterCook *
Raspberry Liqueur
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
244
- - - - - - - - - - - - - - - - - -
245
**********************************************************************
* BEVERAGES - Vanilla Cream
**********************************************************************
Vanilla Cream
* Exported from MasterCook *
Vanilla Cream
Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
Boil and cool sugar and water. Blend in liquors and vanilla. Blend in
milk on low. Pulse in eggs. Add vanilla bean to bottle.
- - - - - - - - - - - - - - - - - -
246
**********************************************************************
* BREAD - Almond Poppy Seed Muffins
**********************************************************************
Recipe Introduction
I couldn’t find an Almond-Poppyseed Muffin recipe I liked, so I
tweaked the Lemon-Poppyseed Muffin from A Taste Of The Country (put
out by Taste Of Home).
List of Ingredients
3/4 cup sugar
1/4 cup soft butter
1 1/2 teaspoons almond extract
1/2 teaspoon grated lemon rind
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup chopped almonds -- optional
5 tablespoons poppy seeds
Instructions
Cream sugar, butter, lemon peel and almond extract.
Add eggs, one at a time, beating well.
Combine flour, baking powder and salt.
Add to creamed mixture alternately with milk, beating well after each
addition.
Fold in nuts and poppy seeds, mixing well.
Spoon into greased muffin tins, filling 3/4 full.
Bake at 400° about 20 minutes.
247
**********************************************************************
* BREAD - Amish Friendship Bread
**********************************************************************
*Exported fromMasterCook*
Recipe By : Judi
Serving Size: 1Preparation Time :0:00
Categories: AmishBreads, Quick
Pour into two medium greased and sugared loaf pans.Bake at 350F for
30-40 minutes.Cool 10 minutes and remove from pans.
- - - - - - - - - - - - - - - - - -
NOTES : Add any fruits and/or nuts to batter. This makes a great
banana bread.
248
**********************************************************************
* BREAD - Amish Friendship Bread Starter
**********************************************************************
*Exported fromMasterCook*
Pour water into a bowl; sprinkle with yeast and 1 tsp. sugar. Let
stand in a warm place until double in size, about 10 minutes. In a
separate large bowl, combine rest of ingredients with yeast mixture.
Stir with a wooden spoon until smooth.Cover loosely and allow to
double or triple in size.Let stand overnight in warm place.Next day,
stir mixture; cover loosely.
Day 1 : Do nothing
Day 2.3.4: Stir
Day 5: Add 1 cup each flour sugar and milk
Day 6,7,8,9: Stir
Day 10: Add 1 cup each flour, sugar and milk. Stir until smooth.Pour 1
cup mixture into each of 3 containers. Keep one for yourself, give 2
to friends. Use remaining batter for bread.
- - - - - - - - - - - - - - - - - -
NOTES : When all my friends have the starter, I use only 1/3 c. each
flour, sugar and milk on days 5 and 10.That leaves just enough to bake
with and keep it going.
249
**********************************************************************
* BREAD - Angel Biscuits for the ABM
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
250
**********************************************************************
* BREAD - Apple Focaccia
**********************************************************************
Apple Focaccia
*Exported fromMasterCook*
Apple Focaccia
- - - - - - - - - - - - - - - - - -
NOTES : *I just chopped the apple fine and threw everything in the
bread machine.
252
**********************************************************************
* BREAD - Bagels
**********************************************************************
Bagels
*Exported fromMasterCook*
Bagels
Combine milk,butter, sugar, and salt, and heat to 105° 115°.Add yeast
and dissolve for 3 minutes.
Blend in the two egg yolks and one egg white, and the flour. Knead
about 10 minutes, adding more flour if necessary.
Let rise, covered, in a greased bowl until doubled. (Dough can be
prepared in a bread machine to this point.)
Punch down and divide into 12 to 18 equal pieces. Either form into
ropes and overlap to form a ring, or poke a finger through the center
of the dough and form into a ring.Let rise, covered, on a floured
board for about 15 minutes.
Bring two quarts of water and one tablespoon sugar almost to
boiling.Drop rings in and turn as they surface, cooking 2-3
minutes.Skim out and place on ungreased baking sheet.
Coat with one beaten egg white.Sesame seeds or poppy seeds can be
sprinkled on at this point.
Bake at 400° for 20-25 minutes until golden brown.
- - - - - - - - - - - - - - - - - -
NOTES : *Half whole wheat and half white flour can be used. We usually
throw in a handful of dehydrated chopped onion, also.
253
**********************************************************************
* BREAD - Best-Ever Nut Bread
**********************************************************************
*Exported fromMasterCook*
Mix oil and sugar. Add eggs, one at a time, beating well.Stir in
lentil or pea puree and water. Stir in sifted dry ingredients and
nuts.Bake in two well-greased large loaf pans at 350F for 60-70
minutes. Turn out of pans and cool.
- - - - - - - - - - - - - - - - - -
NOTES : Lenti or Split Pea Puree: Use 4 c. water to one pound lentils
or split peas. Cover and simmer 45-50 minutes until ’mooshy’. Whirl in
blender.
254
**********************************************************************
* BREAD - Bread in a Bag Bread Sticks
**********************************************************************
*Exported fromMasterCook*
Add to the bag:1 tsp. oil and 1/4 c. hot water.Close bag and work
dough until well blended. Gradually add enough flour to make a stiff
dough that pulls away from the sides of the bag.Remove dough from bag
to a lightly floured surface.Divide in half.
Knead dough until smooth and elastic. If dough is sticky, add a little
flour.Cover dough with a plastic bag and let it rest for 10 minutes.
Divide dough into 4 parts.Roll into sticks, 6" to 8" long, and place
on a lightly oiled baking sheet.Bake in a preheated oven at 350°F
until lightly browned, about 10 minutes.
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255
**********************************************************************
* BREAD - Bread in a Bag Flour Tortillas
**********************************************************************
*Exported fromMasterCook*
Place flour, salt and baking powder in a bag.Close and shake a few
shakes to mix.
Add shortening.Close bag and work with hands until mixture looks
crumbly and there are no large pieces of shortening visible.
Add the hot water.Knead in the bag until the dough is one large piece
and the sides of the bag come clean.Take out of bag and divide into 4
pieces. Lay the bag on top of the pieces and let rest for 15 minutes.
After the resting time, roll or pat the dough into 8"-10"
circles.Place on a griddle or frying pan heated to medium or medium
high and cook until dark brown spots appear.Turn and cook on the other
side until brown.
- - - - - - - - - - - - - - - - - -
256
**********************************************************************
* BREAD - Bread in a Bag Honey Wheat Bread
**********************************************************************
*Exported fromMasterCook*
Cover dough with plastic bag and let rest 10 minutes.After the resting
period, shape the dough, place in a greased loaf pan, and let rise
until double in size.
- - - - - - - - - - - - - - - - - -
257
**********************************************************************
* BREAD - Bread in a Bag Little Loaf
**********************************************************************
Cover the dough with a plastic bag and let it rest 10 minutes
(optional).
Bake ina preheated oven at 400°F for 25 minutes. Remove bread from pan
and cool on a cooling rack.
- - - - - - - - - - - - - - - - - -
258
**********************************************************************
* BREAD - Bread in a Bag Pretzel
**********************************************************************
*Exported fromMasterCook*
Add to the bag:1 Tbsp. oil, 1 c. hot water.Close bag and work until
ingredients are well blended.Gradually add enough flour to make a soft
dough that pulls away from the sides of the bag (approx. 1 c.).Let
dough rest 5 minutes.
Divide each ball into 2 equal pieces. Roll each piece into a 16"
rope.Form into pretzel shape and place on a a greased baking sheet.Let
rest 10 minutes.
Brush lightly with beaten egg white or water.Sprinkle with coarse salt
(optional).Bake in a 400°F oven for 12-15 minutes.
- - - - - - - - - - - - - - - - - -
259
**********************************************************************
* BREAD - Cinnabon Cinnamon Rolls
**********************************************************************
Rolls: Set for dough cycle after completion remove from machine and
roll out to l7 xl0 rectangle.
Filling: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top.Roll
tightly from long end, pinching edges closed when completely rolled
slice dough into l/2" slices or larger if preferred.Place into greased
cake pans. Let rise until doubled. Bake at 350F for l5 to 20 minutes
until golden. Do not overbake.
Frosting:
4 oz cream cheese softened
l/4 c butter softened
l l/2 c confectioners sugar
l/2 tsp vanilla
l l/2 tsp milk
Spread on very warm rolls.
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260
**********************************************************************
* BREAD - Date-Apricot Braid
**********************************************************************
Date-Apricot Braid
*Exported fromMasterCook*
Date-Apricot Braid
- - - - - - - - - - - - - - - - - -
261
**********************************************************************
* BREAD - Herb-Garlic Monkey Bread
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
262
**********************************************************************
* BREAD - Honey Whole Wheat Rolls
**********************************************************************
*Exported fromMasterCook*
Mix warm water, yeast, and sugar. Set in a warm place until bubbly.
In a large bowl, pour boiling water over butter, honey, and salt.Stir
to melt butter.Pour in cold water and yeast mixture.
Stir in wheat flour, oatmeal, and enough white flour to make a fairly
stiff dough.Work in the cardamom.
Punch down.Form into desired shapes and let rise until double, about
30 minutes.
- - - - - - - - - - - - - - - - - -
263
**********************************************************************
* BREAD - Huckleberry Buckle
**********************************************************************
Huckleberry Buckle
List of Ingredients
Huckleberry Buckle
Sift flour, baking powder and salt; add to creamed mixture alternately
with milk.
Cinnamon Crumbs: Mix 1/2 cup each sugar and flour with 1/2 teaspoon
cinnamon. Cut in 1/4 cup butter until crumbly.
Recipe
264
**********************************************************************
* BREAD - Liana's Huckleberry Nut Bread
**********************************************************************
Sift flour, sugar, baking powder, and salt.Mix in nuts and lemon
rind.Lightly beat egg, milk, and butter and stir into flour
mixture.Fold in huckleberries.
Spoon into buttered 9"x5"x3" loaf pan and bake at 350F for about one
hour, or until loaf pulls from sides of pan and bread is springy to
the touch.Cool in pan 10 minutes, then turn out on wire rack.Cool
before slicing.
- - - - - - - - - - - - - - - - - - -
NOTES : Blue ribbon winner, Junior division open class baking, 1996
265
**********************************************************************
* BREAD - Liana’s Potato-Onion Bread
**********************************************************************
Liana took a recipe for basic potato bread and tweaked it to suit
her.For her efforts, she took home a 4H Top Foods trophy from the 1999
county fair.
List of Ingredients
3/4 cup water
1 tbsp. butter -- softened
2 c. bread flour
1/3 c. mashed potato flakes -- dry
2 tbsp. dried onions
2 tsp. sugar
1 tsp. salt
1 3/4tsp. yeast
Instructions
Bake in bread machine, or mix and bake in loaf pan 30-40 minutes at
350°F.
266
**********************************************************************
* BREAD - Marie Callendar's Cornbread
**********************************************************************
*Exported fromMasterCook*
Prepare corn muffin mix per directions on box and cake mix
per directions on box in separate bowl. Pour prepared
yellow cake mix into prepared corn muffin mix and stir
well. Pour into greased 9x12x2 pan and bake 350F for 30 to
35 min until toothpick comes out clean.
- - - - - - - - - - - - - - - - - -
267
**********************************************************************
* BREAD - Pine Tavern Cinnamon Rolls
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Breads, Yeast
Combine oil, honey, and salt.Pour in hot milk and let cool to
lukewarm. Add yeast, then egg. Stir in flour. Add only enough to make
dough firm enough to handle.
Cover and let stand until double.Punch down and let rise again.
Bake at 375F for 20-25 minutes. Ice with a glaze of powdered sugar,
butter, milk and vanilla (or maple flavoring), OR a cream cheese and
honey glaze.
Caramel Rolls: 4 parts brown sugar, 1 part butter, and enough warm
water to moisten.Place 1 rounded teaspoon in muffin cups, place one
cinnamon roll in each cup and bake.
Description:
"From the Pine Tavern, Bend, OR"
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Recipe 268
269
**********************************************************************
* BREAD - Soft Pretzels
**********************************************************************
Soft Pretzels
*Exported fromMasterCook*
Soft Pretzels
Place water, flour, oil, sugar and yeast in bread machine. Set on
dough setting.
When dough has risen, divide into 8 portions and roll into a 12"
rope.Form into pretzel shape. Set on an oiled surface, cover with a
damp towel, and let raise 15-20 minutes.
- - - - - - - - - - - - - - - - - -
270
**********************************************************************
* BREAD - Stuffed Garlic Bread
**********************************************************************
*Exported fromMasterCook*
Cut loaf in half lengthwise. Tear out soft center of bread in chunks,
leaving crust intact.
Put crust shells on a foil covered cookie sheet, crust sides down.
Melt butter in a large skillet, stir in garlic and sesame seeds. Cook
for 1-2 minutes on medium heat (don’t burn the garlic!).
Stir in torn bread chunks, and cook until golden brown and butter has
been absorbed. Remove from heat.
Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake
for an additional 10 minutes uncovered.Let rest 5-8 minutes before
cutting.
(You could also make these in dinner rolls, following the same
procedures).
- - - - - - - - - - - - - - - - - -
271
**********************************************************************
* BREAD - Tassajara Banana Nut Loaf
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Breads, Quick
Sift together flour and baking soda. Blend oil, honey and lemon rind
until nearly smooth. Beat in eggs. Add dry ingredients in three arts
alternately with banana pulp, beating until smooth after each
addition.Fold in chopped nuts. Place in large oiled loaf pan and bake
for 50 minutes at 350F or until a toothpick in the center comes out
dry. Cool five minutes before removing from pan.
Description:
"A heavy, moist loaf with great flavor."
Source:
"Tassajara Bread Book"
Recipe
272
**********************************************************************
* BREAD - Thin Egg Pancakes
**********************************************************************
List of Ingredients
Whirl in blender and cook over medium heat in a crepe pan or 7" cast
iron skillet.The pan will need to be oiled for the first few crepes.
Lay on waxed paper.
Description:
"Low carb crepes"
- - - - - - - - - - - - - - - - - - -
Recipe
273
**********************************************************************
* BREAD - Three Layer Cornbread
**********************************************************************
Recipe Introduction
This is a different kind of cornbread, from the Tassajara Bread Book.
It makes a wheat layer on the bottom, corn layer on the top, and a
custard-y layer in the middle, and it doesn’t really need butter. This
was one of my daughter’s 4H displays for her whole grains project, and
it won a Best of Show at our county fair.
List of Ingredients
1 cup cornmeal -- (coarse ground works best)
1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 - 1/2 cup honey (we like to use 1/2 cup)
1/4 cup oil
3 cups milk
Instructions
Combine dry ingredients.
Combine wet ingredients and mix together. Mixture will be quite
watery.
Pour into greased 9" square pan or a cast iron skillet.
Bake 50 minutes at 350° or until top is springy when touched.
274
**********************************************************************
* BREAKFAST - Caramel French Toast
**********************************************************************
Melt butter and brown sugar and Karo syrup over medium heat stirring.
Bring to boil and then pour into 9 x13 casserole pan. Slice bread into
1 inch widths and lay over caramel mixture. Mix eggs and milk and
vanilla and pour over bread. Sprinkle top with cinnamon and cover with
plastic wrap.Refrigerate over night. Uncover and bake in 350 degree
oven 45 minutes. Serve with fresh fruit and syrup (optional)
- - - - - - - - - - - - - - - - - -
275
**********************************************************************
* BREAKFAST - Dutch Baby Pancake
**********************************************************************
Melt 1/2 stick butter in 9" round pan. Pour in batter (don’t mix).
Bake 20-25 minutes at 425F. Sprinkle with powdered sugar when done.
- - - - - - - - - - - - - - - - - - -
NOTES : Katies note: We use a 9" cast iron skillet. Double recipe for
larger skillet. You can also top with fruit, crumbled bacon, ham,
shredded cheese, etc.
276
**********************************************************************
* BREAKFAST - Lloyd’s Granola
**********************************************************************
Lloyd’s Granola
*Exported fromMasterCook*
Lloyd’s Granola
Mix oil, honey, water, vanilla and salt and pour over dry
ingredients.Mix well.Bake at 300F for about 1/2 hour, until dry,
mixing often.Cool and add raisins and/or other dried fruits.
- - - - - - - - - - - - - - - - - -
277
**********************************************************************
* CAKESandPIES - Apple Pudding Cake
**********************************************************************
Mix dry ingredients. Make a well and mix in egg, oil and nuts. Stir in
apples last. Bake in greased 8" or 9" pan at 350F for 40 minutes.
Serve sauce warm over cold cake.
Sauce: Mix and heat in double boiler just until hot and sugar is
dissolved.
- - - - - - - - - - - - - - - - - - -
NOTES : Bonnie’s note: I use Yellow Delicious apples, but can use most
any kind. I also double receipt and use 9" x 13" pan.
Katie’s note: Another sauce that’s very good over this cake:
1 c. sugar
1 tbsp. flour
1 beaten egg
Mix sugar and flour, then egg. Add:
1 c. boiling water
1/2 c. butter
1 tsp. vanilla
few drops lemon extract
Boil 1 minute. Serve warm.
278
Recipe
279
**********************************************************************
* CAKESandPIES - Broiled Coconut Frosting
**********************************************************************
*Exported fromMasterCook*
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280
**********************************************************************
* CAKESandPIES - Cake In A Cup
**********************************************************************
Cake In A Cup
Cake in a Cup
Place dry cake mix and dry pudding mixinto a large bowl and blend well
with a whisk.This will make about 9cakes. Place 1/2 cupdry mix into a
baggie and tie with a twist tie.
*note:Some flavor combinations are yellow cake with vanilla or
chocolate pudding, devils food cake with chocolate pudding, and lemon
cake with lemon pudding.
Suggestions for cake-pudding combinations,Pineapple cake-coconut
pudding,Butterscotch cake-butterscotch pudding, Chocolate cake-fudge
pudding,yellow cake-pistachio pudding
For glaze flavors try lemonade mix for lemon cake, cocoa for chocolate
or yellow cake, vanilla powder for any flavor cake.
For a glaze mix you will need 1/3 cup powdered sugar and 1 1/2 tsp dry
flavoring Place glaze mix into a baggie and tie off.Put baggies into
cup and attach these directions:
Generously spray cup with cooking spray. Empty contents of cake mix
into cup and add 1 egg white, 1 tbsp water, and 1 tbsp oil.Mix well.
Microwave on high for 2 minutes.While cake is cooking place glaze mix
into a small bowl and add 1 1/2 tsp water, mix well.Pour over cake and
eat warm.
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281
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* CAKESandPIES - Carrot Pineapple Cake
**********************************************************************
Recipe Introduction
From a battered old clipping torn from a magazine many years ago, this
one is a favorite.
List of Ingredients
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1 2/3 cups sugar
1 cup oil
3 eggs
1 1/2 teaspoons vanilla
2 cups shredded carrots
1 cup coconut
1 cup chopped nuts
1 small can crushed pineapple -- drained
Instructions
Mix dry ingredients.
Make a well in the center and add in order: sugar, oil, eggs, and
vanilla.
Beat by hand until smooth (use a good spoon - it’s thick).
Stir in remaining ingredients.
Pour into greased and floured 13" x 9" pan.
Final Comments
Frost with your favorite buttercream or cream cheese frosting. We like
a glaze/frosting made of cream cheese and honey.
282
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* CAKESandPIES - Chocolate Cherry Cake
**********************************************************************
*Exported fromMasterCook*
Beat together cake mix, pie filling, flavoring and eggs with electric
mixer until very well mixed.Pour into a greased 13"x9" pan and bake @
350° for 25-30 minutes.Touch lightly in center to test for
doneness.Frost when partially cooled.
For frosting: Boil together for one minute the sugar, butter, and
milk.Stir in chocolate chips.Pour over partially cooled cake.
- - - - - - - - - - - - - - - - - -
NOTES :You can use any cake mix and pie filling combination that
sounds good...white cake and huckleberry pie filling, spice cake and
apple pie filling, lemon cake and lemon filling, etc.
You can also use white chocolate chips in the frosting, BUT... wait
until the sugar mixture is almost cool before stirring in chips. White
chocolate will seize very easily.
283
**********************************************************************
* CAKESandPIES - Chocolate Zucchini Cake
**********************************************************************
*Exported fromMasterCook*
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284
**********************************************************************
* CAKESandPIES - Christmas Pie
**********************************************************************
Christmas Pie
*Exported fromMasterCook*
Christmas Pie
Recipe By : Barbara B
Serving Size: 1Preparation Time :0:00
Categories: Pies Desserts
Preparation:
Bake crust. Cool.
Meanwhile, prepare filling.In bowl, combine apples, cranberries,
dates
and spices.Stir in flour.
In saucepan, combine sugar and water.Bring to a boil.Reduce heat.Stir
in fruit mixture.Simmer 10 min.Cool slightly.Stir in nuts.Spread
into prepared crust.
If you wish, cut some extra dough into bell, candy cane or Christmas
tree
shape (you can use a cookie cutter).Bake on baking sheet along with
the
crust.Place on top of filling when ready to serve.
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285
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* CAKESandPIES - Creamsicle Cake
**********************************************************************
Creamsicle Cake
* Exported from MasterCook *
Creamsicle Cake
- - - - - - - - - - - - - - - - - -
286
**********************************************************************
* CAKESandPIES - Orange Swirl Cake
**********************************************************************
*Exported fromMasterCook*
Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings
Heat oven to 350°.Grease and flour bundt cake pan.Prepare cake mix
according to directions on package.Remove 1-1/2 cups of the batter and
set aside.Pour remaining batter into pan.Stir the dry gelatin and
extract into 1-1/2 cups reserved batter.Drop orange batter by generous
tablespoons randomly in 6 to 8 mounds onto batter in pan.Cut through
batter with knife in S-shaped curves in one continuous motion for
swirled effect.Bake 42 to 47 minutes or until toothpick inserted in
center comes out clean.Cool 10 minutes in pan.Turn upside down onto
heatproof serving plate; remove pan. Cool cake completely.Sprinkle
with powdered sugar.
***This recipe is from the back of a cake mix box. Not sure what
brand-whoever makes SuperMoist?? Always big hit.
- - - - - - - - - - - - - - - - - -
NOTES : Here is a very easy cake. This cake always gets rave reviews.
No one will ever guess it is sooo easy.
Katie’s note...Use frosting from Creamsicle cake.
287
**********************************************************************
* CAKESandPIES - Pear Cheese Pie
**********************************************************************
Pear CheesePie
Pear CheesePie
Slice pears into crust.Combine egg yolks and softened cream cheese;
beat smooth.Blend in sour cream, lemon peel and lemon juice.Combine
1/2 c. sugar, flour, salt and nutmeg; add to cheese mixture; mix
well.Pour over pears.Bake at 375F about 25 minutes or just till set.
- - - - - - - - - - - - - - - - - - -
Per serving: 542 Calories (kcal); 33g Total Fat; (54% calories from
fat); 8g Protein; 55g Carbohydrate; 130mg Cholesterol; 561mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 3 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
288
**********************************************************************
* CAKESandPIES - Pumpkin Cupcakes
**********************************************************************
Pumpkin Cupcakes
List of Ingredients
Pumpkin Cupcakes
Combine cake mix, pumpkin, water and eggs in mixing bowl. Mix as
directed on cake mix package.
Grease and flour bottoms of muffin tins. Fill cups 2/3 full.
Yield:
"2 dozen"
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Recipe
289
**********************************************************************
* CAKESandPIES - Raw Apple Cake
**********************************************************************
Recipe By :Dottie H
Serving Size: 0 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings
Combine rest of ingredients by hand, then add apple mixture. This will
be thick.
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290
**********************************************************************
* CAKESandPIES - Rhubarb Cream Pie
**********************************************************************
List of Ingredients
Recipe
Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Pies
Combine sugar, flour and nutmeg.Beat into eggs. Stir in rhubarb and
put in pie crust.Dot with butter.Top with lattice crust, flute
edge.Bake in 400F oven for 50-60 minutes. Cool before slicing.
Source:
"Better Homes and Gardens New Cookbook, mid-60’s"
Yield:
"1 9" pie"
- - - - - - - - - - - - - - - - - - -
NOTES : I often use a crumb topping instead of the lattice crust: 1/2
cup flour and 1/4 cup sugar, with 1/3 cup butter cut in until
crumbly.
291
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* CAKESandPIES - Rum Cake
**********************************************************************
Rum Cake
List of Ingredients
Rum Cake
Beat eggs, mix all cake ingredients together and beat at medium speed
for 4 minutes. Pour into well greased bundt pan and bake at 350 for
about 50 minutes. Cool in pan for 5 minutes.
GLAZE
Mix glaze in small saucepan and boil for 3 minutes. Pour over warm
cake while still in pan. Cool 30-60 minutes. before removing. Cake is
best on the second day.
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Recipe
292
**********************************************************************
* CAKESandPIES - Shredded Apple Custard Pie
**********************************************************************
Recipe By :Nellie W
Serving Size: 6 Preparation Time :0:00
Categories: Pies
Beat eggs and sugar.Stir in butter, vanilla, lemon peel and spices.
Bake at 425F for 10 minutes, then 350F 30-40 minutes until set.
Yield:
"1 -9" pie"
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293
**********************************************************************
* CAKESandPIES - Silver Spoon Butterscotch Peach Pie
**********************************************************************
*Exported fromMasterCook*
Recipe By : Ella/TO-Epicurious
Serving Size: 1Preparation Time :0:00
Categories: Pies
Roll out half your pastry and set aside (9" pie plate). In bowl,
combine peaches with lemon juice. Set aside. In saucepan, melt butter
over med. heat. stir in sugar just until blended, about 30 sec. Remove
from heat and stir in the flour and salt.Stir into peaches. Pour into
pie shell......Bake at 425F for 15 min. reduce heat to 350F and bake
for 35 min longer or until pastry is golden and filling
bubbly.....***** I sometimes mix blueberries in with it******
extremely yummy.....enjoy!!!!
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294
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* CAKESandPIES - White Mountain Frosting
**********************************************************************
*Exported fromMasterCook*
Mix sugar, corn syrup and water in a small heavy saucepn. Insert candy
thermometer, partially cover pan, and bring to a boil over moderate
heat.Remove cover and boil without stirring until the thermometer
reads 240F-242F.
Just before syrup reaches temperature, beat egg whites until soft
peaks form.When syrup reaches temp., set mixer at high speed and pour
syrup into egg whites in a slow, thin stream.Continue beating until
glossy and firm enough to hold its shape.Beat in vanilla.
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295
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* CANDY - Chocolate Covered Cherries
**********************************************************************
*Exported fromMasterCook*
Fondant:Mix milk, corn syrup, almond extract and powdered sugar until
like clay.
Form rounded teaspoonful into a circle and wrap around cherries.Place
on waxed paper lined cookie sheets and refrigerate for 20 minutes-2
hours.
Hold by stems and dip in melted chocolate.Return to cookie sheet and
refrigerate 10 minutes to firm up coating.
Store loosely covered at room temperature for one week, then
refrigerate up to one month. (Must be stored a week to liquefy
centers.)
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296
**********************************************************************
* CANDY - Mounds Bars
**********************************************************************
Mounds Bars
*Exported fromMasterCook*
Mounds Bars
- - - - - - - - - - - - - - - - - -
297
**********************************************************************
* CANDY - Nellie's Peanut Brittle
**********************************************************************
List of Ingredients
Recipe By :Nellie W.
Serving Size: 0 Preparation Time :0:00
Categories: Candy
Remove from heat and add vanilla, butter, baking soda and lemon
extract.As you stir the candy will foam.
Recipe
298
**********************************************************************
* CANDY - Sesame Crunch
**********************************************************************
Sesame Crunch
List of Ingredients
Sesame Crunch
Recipe By :
Serving Size: 48-52 Preparation Time :0:00
Categories: Candy
Source:
"torn from a magazine"
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Recipe
299
**********************************************************************
* CASSEROLES - Chile Rellenos Puff
**********************************************************************
- - - - - - - - - - - - - - - - - - -
300
**********************************************************************
* CASSEROLES - Cordon Bleu Casserole
**********************************************************************
List of Ingredients
Topping: Toss bread crumbs, butter and dill weed; stir in cheese and
walnuts. Sprinkle over the casserole. Bake uncovered at 350 for 30 min
or until heatedthrough. 8-10 servings.
- - - - - - - - - - - - - - - - - - -
Recipe
301
**********************************************************************
* CASSEROLES - One Pot Mac and Cheese
**********************************************************************
*Exported fromMasterCook*
Melt butter and stir in macaroni and onion.Saute a few minutes until
onion begins to cook.
Add water and boil for 7 minutes.Sprinkle with flour, dry mustard,
salt and pepper.
Add milk and cheese.Stir until cheese melts. If you like it creamy,
it’s done.If you like it "baked", leave it on low heat for a bit.
- - - - - - - - - - - - - - - - - -
This is a lot like baked mac and cheese, only soo-oo-o much easier.
302
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* CASSEROLES - Pablo Special
**********************************************************************
Pablo Special
List of Ingredients
Pablo Special
Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Beef, GroundCasseroles
Brown ground beef,onion and garlic. Drain. Add tomato sauce, water,
chili powder and oregano.
Alternate layers of meat mixture, beans, cheese and chips, ending with
chips.
Before serving sprinkle top with chopped onion and shredded lettuce.
Source:
"My stepmom, Beulah"
Recipe
303
**********************************************************************
* CASSEROLES - Sauerkraut Pie
**********************************************************************
Sauerkraut Pie
*Exported fromMasterCook*
Sauerkraut Pie
- - - - - - - - - - - - - - - - - -
NOTES : Grandma Hazel served this to farm hands for many years.
304
**********************************************************************
* CASSEROLES - Spinach Noodle Casserole
**********************************************************************
Recipe By :
Serving Size: 8 Preparation Time :0:00
Categories: CasserolesPasta
Side Dishes
Combine hollendaise sauce mix and mustard. Stir in 3/4 cup water. Cook
and stir until bubbly.
Stir in sour cream, then noodles, spinach and 1/4 cup cheese and
salt.
Pour into oiled casserole dish and bake 20 minutes, covered, at 350F.
- - - - - - - - - - - - - - - - - - -
305
**********************************************************************
* CASSEROLES - Tamale Pie
**********************************************************************
Tamale Pie
* Exported from MasterCook *
Tamale Pie
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306
**********************************************************************
* CASSEROLES - Turkey Tetrazzini
**********************************************************************
Turkey Tetrazzini
*Exported fromMasterCook*
Turkey Tetrazzini
Melt butter, stir in flour. Add stock, milk, cream, salt and
pepper.Cook, stirring, until thickened. Stir in turkey, mushrooms and
spaghetti. Place in 3 qt. casserole and top with bread crumbs and
parmesan cheese. Bake, uncovered 30-40 minutes until bubbly. Brown
under broiler if desired.
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307
**********************************************************************
* COOKIES - Candy Cane Cookies
**********************************************************************
*Exported fromMasterCook*
Recipe By :
Serving Size: 0Preparation Time :0:00
Categories: CookiesHolidays
2.In large bowl with mixer, beat butter and sugar until blended.Beat
in egg until pale and fluffy.With mixer on low, beat in flour just
until blended.
3.Divide dough in half.Into one half, mix coconut and vanilla. Into
other half, mix peppermint extract and red food coloring.Chill both 1
hr, until firm enough to handle.
5.Bake at 350F for 8-10 mins until bottoms are just barely golden.
Cool on rack.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Contributor:Woman’s Day, Nov 22/94
Yield: 60 cookies
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308
**********************************************************************
* COOKIES - Chewy Chocolate Cookie
**********************************************************************
*Exported fromMasterCook*
Cream butter and sugar, mix in eggs. Add dry ingredients.Use ungreased
cookie sheets. Bake at 350F 8-9 minutes. DO NOT OVERBAKE!Cool on sheet
one minute, then remove to rack.
- - - - - - - - - - - - - - - - - -
309
**********************************************************************
* COOKIES - Chewy Coconut Bars
**********************************************************************
*Exported fromMasterCook*
Mix first three ingredients and pat into a greased 9"x13" pan.Bake at
375F for 12 minutes.
- - - - - - - - - - - - - - - - - -
310
**********************************************************************
* COOKIES - Chinese Chews
**********************************************************************
Chinese Chews
Chinese Chews
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Cookies
Source:
"BH&G New Cookbook, mid-60’s"
Yield:
"3 dozen"
311
**********************************************************************
* COOKIES - Chocolate Chip Cheese Bars
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Chocolate Cookies
Mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1 cup
for topping. Put remaining crumb mixture into an ungreased
13-by-9-by-2-inch baking pan. Bake for 15 minutes at 350 degrees. Beat
cream cheese, sugar and 1 egg until light and smooth. Stir in
chocolate chips. Spread over baked layer. Sprinkle with crumb mixture.
Bake 15 minutes longer. Cool before cutting.
Source:
"Columbia Daily Tribune, Columbia, MO"
Recipe
312
**********************************************************************
* COOKIES - Chocolate Covered Cherry Cookies
**********************************************************************
*Exported fromMasterCook*
Preheat oven to 350 degrees. Beat butter and sugar. Add egg and
vanilla and
beat well. Add dry ingredients and stir until smooth. Roll into 1-inch
balls
about the size of a walnut (larger if desired). Place on ungreased
cookie
sheet.Drain cherries and reserve juice. Press center of each ball
with
thumb. Place a cherry in indentation.In a saucepan, heat condensed
milk
and chocolate chips until chips are melted. Stir in 4 teaspoons of
cherry
juice. Spoon about 1 teaspoon of mixture over each cherry and spread
to
cover cherry. (More cherry juice may be added to keep frosting of
spreading
consistency.)Bake for 10 minutes. Makes 18 cookies
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313
**********************************************************************
* COOKIES - Chocolate Revel Bars
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Chocolate Cookies
Stir together oats, flour, baking soda and salt. Mix with butter/brown
sugar mixture.
Pat 1/2 oatmeal mixture into greased 15 1/2" x 10 1/2" pan. Pour in
chocolate mixture.Drop remaining oatmeal mixture over top.
Heat and stir until butter is melted and sugar is dissolved. Makes
about 1 1/2 cups. One can = 1 1/4 cups.
314
Recipe
315
**********************************************************************
* COOKIES - Chocolate Sandwich Cookies
**********************************************************************
Beat cake mix, eggs and oil.Roll into 1" balls.Place on ungreased
cookie sheets - flatten slightly.Bake@ 350° 8-10 minutes.They will
seem a little underdone.
Beat together remaining ingredients for filling.Sandwich about 1
tablespoon filling between 2 cooled cookies.
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316
**********************************************************************
* COOKIES - Date Swirls
**********************************************************************
Date Swirls
*Exported fromMasterCook*
Date Swirls
Cook dates, water, 1 c. sugar, nuts and lemon juice over medium heat,
stirring, until stiff (15-20 minutes).Cool.
Cream butter, sugars, eggs and lemon extract.Stir in remaining
ingredients.Chill one hour.
On lightly floured surface, roll into 2 - 12"x9" rectangles.Spread
with filling and roll up, starting with long end.Slice 1/4"-1/3"
thick.
Bake, 2" apart, on greased baking sheets @375° for 8-10 minutes.
- - - - - - - - - - - - - - - - - -
317
**********************************************************************
* COOKIES - Easy Peanut Butter Cookies
**********************************************************************
*Exported fromMasterCook*
Mix and drop on cookie sheet. Press down with fork. Bake at 350F for
10 minutes.
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318
**********************************************************************
* COOKIES - Lemon Squares
**********************************************************************
Lemon Squares
*Exported fromMasterCook*
Lemon Squares
- - - - - - - - - - - - - - - - - -
319
**********************************************************************
* COOKIES - Missouri Cookies
**********************************************************************
Missouri Cookies
List of Ingredients
Recipe By :
Serving Size: 36Preparation Time :0:00
Categories: Cookies
- - - - - - - - - - - - - - - - - - -
Recipe
320
**********************************************************************
* COOKIES - Mrs. Field’s Chocolate Chip Cookies
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
321
**********************************************************************
* COOKIES - Oatmeal Fudge Bars
**********************************************************************
*Exported fromMasterCook*
Mix brown sugar, butter, eggs and 2 tsp. vanilla. Stir in Bisquick and
oats.
Heat chocolate chips, milk, 2 tbsp. butter and salt. Stir until
smooth. Add nuts and vanilla.
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322
**********************************************************************
* COOKIES - Pizza Cookie
**********************************************************************
Pizza Cookie
*Exported fromMasterCook*
Pizza Cookie
- - - - - - - - - - - - - - - - - -
323
**********************************************************************
* COOKIES - Rolo Cookies
**********************************************************************
Rolo Cookies
Rolo Cookies
Beat sugars and butter until light and fluffy.Add vanilla and
eggs.Beat well.Add flour and baking soda.Blend well.Chill dough
inrefrigerator for at least 3 hours.Roll 1 tablespoon of dough in palm
ofhand to form a ball.Press Rolo into ball, covering it
completely.Flatten bottom of cookie into palm of hand.Press other side
into
mixture of 1 cup chopped nuts mixed with 1 tablespoon of
sugar.Placecookies, nut side up on a ungreased cookie sheet.Bake at
350^ for 9minutes.
324
**********************************************************************
* COOKIES - Russian Tea Cakes
**********************************************************************
*Exported fromMasterCook*
Recipe By :
Serving Size: 36 Preparation Time :0:00
Categories: Cookies
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325
**********************************************************************
* COOKIES - Tassies
**********************************************************************
Tassies
*Exported fromMasterCook*
Tassies
Recipe By :
Serving Size: 24 Preparation Time :0:00
Categories: Cookies
Melt the one tbsp. butter, add remaining ingredients and mix
well.Spoon into unbaked pastry.
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326
**********************************************************************
* COOKIES - Ten Minute Cookie Bars
**********************************************************************
List of Ingredients
Recipe By :Linda H.
Serving Size: 36Preparation Time :0:00
Categories: Cookies
Mix oats, butter and brown sugar.Press into 9" x 13’ pan.Bake at 400F
for 10 minutes.
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Recipe
327
**********************************************************************
* COOKIES - Turtle Bars
**********************************************************************
Turtle Bars
*Exported fromMasterCook*
Turtle Bars
Beat flour, 1 c. brown sugar and soft butter 2-3 minutes on medium
speed.Press into 13"x9" pan
Arrange pecan halves in even rows on crust.
Combine 2/3 c. butter and 1/2 c. brown sugar.Boil, stirring, for one
minute.Pour over pecans.
Bake @ 350° for 18-22 minutes until bubbly.
Sprinkle with chocolate chips.Let stand 3 minutes and spread
chocolate, allowing pecans and caramel to show through.
Cool completely and cut in small squares, cutting between the pecan
halves.
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328
**********************************************************************
* COOKIES IN A JAR - Brownie Mix
**********************************************************************
Brownie Mix
*Exported fromMasterCook*
Brownie Mix
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
Directions:Pour sugar into a clean and dry one quart jar. Press down
firmly.Add cocoa powder and press down firmly. Pour in chopped pecans,
making sure pecans are evenly layered in the jar. Combine flour,
baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar:
Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4
cup of butter or margarine and 4 slightly beaten eggs. Mix until
completely blended. Spread batter into a lightly greased or sprayed 9
x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or
until done. Cool in pan. Cut into 2 inch squares.Makes 2 dozen .
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329
**********************************************************************
* COOKIES IN A JAR - Butterscotch Brownie Mix
**********************************************************************
*Exported fromMasterCook*
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
- - - - - - - - - - - - - - - - - -
330
**********************************************************************
* COOKIES IN A JAR - Chocolate Chip Cookie Mix in a Jar
**********************************************************************
*Exported fromMasterCook*
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
Directions:Mix the salt and baking soda in with the flour, then layer
the ingredients into the jar. Use scissors to cut a 9 inch-diameter
circle from calico. Place over lid and secure with rubber band. Tie on
a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies...
Preheat oven to 375 degrees F .Sift dry ingredients through a colander
to separate the chocolate chips from other ingredients. Beat 1 cup of
unsalted butter or margarine in a medium bowl. Beat sifted ingredients
into butter until blended.In a small bowl, beat1 egg with 1 teaspoon
of vanilla.Mix beaten egg mixture into butter mixture until blended.
Stir in chocolate chips.Drop teaspoonfuls of batter, spaced well
apart, onto a greased cookie sheet. Bake 8 minutes or until lightly
browned.
Makes 4 dozen
- - - - - - - - - - - - - - - - - -
NOTES : Contents for a one quart jar that is filled with the makings
for chocolate chip cookies. It helps to pack down each layer to make
it fit!
331
**********************************************************************
* COOKIES IN A JAR - Chocolate Covered Raisin Cookie Mix
**********************************************************************
*Exported fromMasterCook*
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
Directions: Mix together the flour, baking powder and baking soda.
Layer ingredients in order given in a quart sizewide mouth canning
jar. Press each layer firmly in place making sure you really pack it
down before you add the flour mixture, it will be a tight fit but it
will work.
Instructions:
Attach instructions to the jar:
Chocolate Covered Raisin Cookies
1. Empty cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon
vanilla
3. Mix until completely blended. You will need to finish mixing with
your hands.
4. Shape into walnut sized balls. Place 2 inches apart on a parchment
lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops
are very lightly browned. Cool 5 minutes on baking sheet. Remove
cookies to racks to finish cooling.Makes 2 1/2 dozen .
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332
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* COOKIES IN A JAR - Cocoa Peanut Butter Cookie Mix
**********************************************************************
*Exported fromMasterCook*
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
- - - - - - - - - - - - - - - - - -
333
**********************************************************************
* COOKIES IN A JAR - Dreamsicle Cookies
**********************************************************************
Dreamsicle Cookies
*Exported fromMasterCook*
Dreamsicle Cookies
Dreamsicle Cookies
Makes 2 1/2 dozen cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft,1
egg, slightly beaten 1 tsp. vanilla (opt.)
3. Mix until completely blended You will need to finish mixing with
your hands.
4. Shape into balls the size of walnuts. Place 2" apart on sprayed
baking sheets.
5. Bake at 375 degrees F for 12 to 14 minutes, until tops are very
lightly browned. Cool 5 minutes on baking sheet.
- - - - - - - - - - - - - - - - - -
334
**********************************************************************
* COOKIES IN A JAR - M & M's Cookie Mix
**********************************************************************
Recipe By :Sharon H.
Serving Size: 1 Preparation Time :0:00
Categories: Cookies In A Jar
Directions: Mix together flour, baking soda and baking powder. Layer
ingredients in jar in order given in a 1 quart wide mouth canning jar.
Add the flour mixture last. It will be a tight fit when you add the
flour mixture so be sure to pack everything down firmly.
Instructions to attach to jar:
M & M’s Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add 1/2 cup margarine or butter softened at room temperature. DO
NOT USE DIET MARGARINE Mix in 1 egg, slightly beaten, and 1 teaspoon
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands
4. Shape into balls the size of walnuts and place on a parchment lined
cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are slightly browned. Cool on cookie sheet for about 5minutes
then remove to wire racks to finish cooling.Makes 2 1/2 dozen cookies.
335
**********************************************************************
* COOKIES IN A JAR - Oatmeal Chocolate Chip Cookies
**********************************************************************
Recipe By :Sharon H.
Serving Size: 1 Preparation Time :0:00
Categories: Chocolate Cookies
Cookies In A Jar
- - - - - - - - - - - - - - - - - - -
Per serving: 4636 Calories (kcal); 161g Total Fat; (29% calories from
fat); 83g Protein; 772g Carbohydrate; 265mg Cholesterol; 1038mg
Sodium
Food Exchanges: 19 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 31 1/2 Fat; 31 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
336
**********************************************************************
* COOKIES IN A JAR - Oatmeal Raisin Spice Cookie Mix
**********************************************************************
Recipe By :Sharon H.
Serving Size: 1 Preparation Time :0:00
Categories: Cookies In A Jar
337
**********************************************************************
* COOKIES IN A JAR - Orange Slice Cookie Mix
**********************************************************************
*Exported fromMasterCook*
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
- - - - - - - - - - - - - - - - - -
338
**********************************************************************
* COOKIES IN A JAR - Reese's Peanut Butter Cup Cookies
**********************************************************************
*Exported fromMasterCook*
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
Directions:Mix together the flour, baking powder and baking soda. Set
aside.Layer ingredients in order given in a 1 quart ’’wide mouth’’
canning jar. Press each layer firmly in place. It will be a tight fit.
Add chopped peanut butter cups last.Attach these directions to Jar:
Reese’s Peanut Butter Cup Cookies
1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands
to thoroughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Add in 1 egg, slightly
beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with
your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased
cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to racks to
finish cooling.
Makes 2 1/2 dozen cookies.
- - - - - - - - - - - - - - - - - -
339
**********************************************************************
* COOKIES IN A JAR - Sand Art Brownies
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
340
**********************************************************************
* COOKIES IN A JAR - Trail Mix Cookie Mix
**********************************************************************
*Exported fromMasterCook*
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
- - - - - - - - - - - - - - - - - -
341
**********************************************************************
* COOKIES IN A JAR - White Chocolate Macadamia Cookie Mix
**********************************************************************
*Exported fromMasterCook*
Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar
- - - - - - - - - - - - - - - - - -
342
**********************************************************************
* CROCKPOT - Apple Peanut Crumble
**********************************************************************
*Exported fromMasterCook*
*original recipe called for 1/3 c. butter and 2 Tbs. peanut butter
- - - - - - - - - - - - - - - - - -
343
**********************************************************************
* DESSERTS - Apple Peanut Crumble
**********************************************************************
*original recipe called for 1/3 c. butter and 2 Tbs. peanut butter
- - - - - - - - - - - - - - - - - -
344
**********************************************************************
* DESSERTS - Bananas Foster
**********************************************************************
Bananas Foster
List of Ingredients
Bananas Foster
Source:
"Country Gems community cookbook"
- - - - - - - - - - - - - - - - - - -
Recipe
345
**********************************************************************
* DESSERTS - Bestever Cobbler
**********************************************************************
Bestever Cobbler
*Exported fromMasterCook*
Bestever Cobbler
If using fresh fruit, put sugar on it and let it stand, then add water
to juice to make one cup.
No eggs in recipe.
Heat oven to 375F.Cream butter and sugar until light and fluffy.Add
dry ingredients, sifted together, alternately with the milk. Add 1
tsp. vanilla.Pour into a greased loaf pan (10x5x3) or 8-inch square
pan, or 1 1/2 qt. casserole.Spoon drained fruit over batter.sprinkle
with some sugar and cup of fruit juice.
Bake 45-50minutes.
- - - - - - - - - - - - - - - - - -
346
**********************************************************************
* DESSERTS - Brownie Pudding Cake
**********************************************************************
*Exported fromMasterCook*
1. In a medium mixing bowl, stir together flour, the 1/4 cup sugar, 1
tablespoon of the cocoa powder, and baking powder. Add milk, oil, and
vanilla; stir until smooth. Stir in walnuts. Transfer batter to a
1-quart casserole.
2. Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup
sugar. Gradually stir in boiling water. Pour evenly over batter. Bake
in a 350 degree oven about 30 minutes, or till a wooden toothpick
inserted near the
center of cake comes out clean. Serve warm.
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347
**********************************************************************
* DESSERTS - Cheesecake Delight
**********************************************************************
Cheesecake Delight
*Exported fromMasterCook*
Cheesecake Delight
Mix Jiffy cake mix (or use 1/2 regular size yellow cake mix) according
to directions, using pineapple juice for the liquid (add water to make
1 c.).Spread in greased and floured 9"x13" pan.Bake at 350F for 15-20
minutes.
*This is one of those ooey-gooey things that you can eat way too much
of.
- - - - - - - - - - - - - - - - - -
348
**********************************************************************
* DESSERTS - Cookie Cones
**********************************************************************
Cookie Cones
List of Ingredients
3eggs
2/3 cupsugar
2/3 cupbutter or margarine -- melted
2teaspoonsvanilla
1teaspoonalmond extract
1cupflour
Recipe
Beat together eggs, sugar, butter, vanilla and almond extract.Stir in
flour until smooth.
For each 5" cone, pour 1 1/2 tablespoons batter onto medium-hot
griddle (lightly greas for first few cones). For 7-8" cones use 3-4
tablespoons batter. The flat griddle plates on an electric waffle iron
work well for this. Bake until golden brown, 1 1/2-2 minutes.
(Overbrowned cookies will be likely to crack.)
Source:
"Sunset Magazine"
349
**********************************************************************
* DESSERTS - Fudge "Pie"
**********************************************************************
Fudge "Pie"
Recipe Introduction
This is decadent. Serve with whipped cream or ice cream.
List of Ingredients
2 cups sugar
1/2 cup cocoa
1/2 cup flour
1 cup butter
4 eggs
Instructions
Melt butter and add cocoa, sugar and flour.
Mix well and add eggs.
Bake at 375F 25-30 minutes.
Makes a 9" square pan.
350
**********************************************************************
* DESSERTS - Kiss Pie
**********************************************************************
Kiss Pie
List of Ingredients
4egg whites
1/2 teaspooncream of tartar
1/2 cupsugar
1/2cup chopped nuts
9 soda crackers
Instructions
Beat egg whites till frothy, then add cream of tartar, beat till
stiff.
Slowly add sugar, then nuts, then crumbled crackers.
Put mixture into a buttered pie pan like a crust.
Bake for 45 mins. @ 325°.
Top with whipped cream or fresh fruit/vanilla yogurt.Be creative with
the topping!
351
**********************************************************************
* DESSERTS - Peach Dessert
**********************************************************************
Peach Dessert
Peach Dessert
Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Desserts
Beat baking mix, brown sugar, egg, 1/2 cup milk, butter and vanilla in
large mixer bowl on low speed, scraping bowl constantly, for 30
seconds.Beat on medium speed, scraping bowl occasionally, for 4
minutes.Pour into greased and floured 9" cake pan.Bake at 350F for
30-35 minutes, until pick comes out clean. Cool completely. Do not
remove from pan.
Source:
"from a Bisquick recipe card, about 1980"
- - - - - - - - - - - - - - - - - - -
352
**********************************************************************
* DESSERTS - Pear Cheese Pie
**********************************************************************
Pear CheesePie
*Exported fromMasterCook*
Pear CheesePie
Slice pears into crust.Combine egg yolks and softened cream cheese;
beat smooth.Blend in sour cream, lemon peel and lemon juice.Combine
1/2 c. sugar, flour, salt and nutmeg; add to cheese mixture; mix
well.Pour over pears.Bake at 375F about 25 minutes or just till set.
- - - - - - - - - - - - - - - - - -
353
**********************************************************************
* DESSERTS - Tassajara Peach Kuchen
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Desserts
Cut butter into flour, baking powder, salt and 2 tablespoons of the
sugar until it looks like coarse meal. Press firmly into baking pan.
Arrange peaches over top of crust. Sprinkle with remaining sugar and
cinnamon. Bake 15 minutes at 400F.
Pour eggs beaten with cream over top and bake 40 minutes longer at
375F.
Source:
"Tassajara Bread Book, 1970"
- - - - - - - - - - - - - - - - - - -
NOTES : May use other fruits.
Recipe
354
**********************************************************************
* FISHandSEAFOOD - Halibut with Two Pepper Sauce
**********************************************************************
List of Ingredients
2 halibut fillets
2 tbsp butter
3 cloves garlic -- minced
1 sm tomato -- diced
lemon pepper
cracked black pepper
dill weed
white wine -- a splash
1/3- 1/2 c cream
Instructions
Sprinkle both sides of halibut fillets with lemon pepper, cracked
pepper and a pinch of dill weed. Fry in butter and garlic.
Remove fish from pan and turn heat to high.Toss in a splash of wine
and the tomatoes and cook on high until liquid is reduced and tomatoes
just start to soften.
Stir in cream. Serve over fillets.
Final Comments
Serves 2
355
**********************************************************************
* FISHandSEAFOOD - Oven Fried Snapper
**********************************************************************
*Exported fromMasterCook*
Rinse fish with cold water, pat dry with paper towels. Cut fish into
six serving size portions.Combine oil, salt and garlic in oblong
baking dish.Place fish in mixture and let marinate 10 minutes.Turn and
let marinate another 10 minutes.Remove fish from marinade.Roll in
cheese, then crumbs. place on well-greased cookie sheet.Bake at 500F
for 12-15 minutes or until fsh flakes easily when tested with for
- - - - - - - - - - - - - - - - - -
356
**********************************************************************
* HOMEMADE - Amaretto
**********************************************************************
Amaretto
*Exported fromMasterCook*
Amaretto
Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
357
**********************************************************************
* HOMEMADE - Candied Cranberries
**********************************************************************
Candied Cranberries
*Exported fromMasterCook*
Candied Cranberries
Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Homemade
Heat sugar and water to dissolve sugar.Add cranberries and heat VERY
SLOWLY almost to boiling.Cool.Repeat this process, stirring
occasionally, 4 or 5 times, until berries are shiny and candied.Be
patient - if you heat them too fast, they pop. If you want, you can
poke each berry with a pin and they’ll hold their shape better.
Drain well and spread to dry for a bit.If you have a dehydrator, put
them in for a day.
- - - - - - - - - - - - - - - - - -
NOTES : The syrup that’s left over is a beautiful red and great on
pancakes.
358
**********************************************************************
* HOMEMADE - Flavored Syrups
**********************************************************************
Flavored Syrups
*Exported fromMasterCook*
Flavored Syrups
Recipe By : Katie
Serving Size: 1Preparation Time :0:00
Categories: Homemade
Boil sugar and water for one minute.Add flavorings and bottle.
- - - - - - - - - - - - - - - - - -
359
**********************************************************************
* HOMEMADE - Irish Cream
**********************************************************************
Irish Cream
*Exported fromMasterCook*
Irish Cream
Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
360
**********************************************************************
* HOMEMADE - Lick It Later Sticker Glue
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Homemade
Source:
"Summer Reading Program workshop"
Recipe
361
**********************************************************************
* HOMEMADE - Orange Chocolate Cream
**********************************************************************
*Exported fromMasterCook*
Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
362
**********************************************************************
* HOMEMADE - Peach Cream
**********************************************************************
Peach Cream
*Exported fromMasterCook*
Peach Cream
Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
- - - - - - - - - - - - - - - - - -
363
**********************************************************************
* HOMEMADE - Raspberry Liqueur
**********************************************************************
Raspberry Liqueur
*Exported fromMasterCook*
Raspberry Liqueur
Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
365
**********************************************************************
* HOMEMADE - Sweetened Condensed Milk
**********************************************************************
1 1/2cupssugar
2/3cupevaporated milk
4 tablespoonsbutter
366
**********************************************************************
* HOMEMADE - Vanilla Cream
**********************************************************************
Vanilla Cream
*Exported fromMasterCook*
Vanilla Cream
Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade
Boil and cool sugar and water.Blend in liquors and vanilla. Blend in
milk on low.Pulse in eggs. Add vanilla bean to bottle.
- - - - - - - - - - - - - - - - - -
367
**********************************************************************
* LOW CARB - Potato Pancakes Low Carb
**********************************************************************
Makes 8 ’potato pancakes’ @ 1.3 grams each. Total carb grams.7 with
fiber deducted
- - - - - - - - - - - - - - - - - - -
NOTES : I nuke the jicama 9-10 minutes, and use flour instead of the
Atkins Mix. This makes each patty 2 carbs.
Recipe
368
**********************************************************************
* LOW CARB - Thin Egg Pancakes
**********************************************************************
List of Ingredients
Whirl in blender and cook over medium heat in a crepe pan or 7" cast
iron skillet.The pan will need to be oiled for the first few crepes.
Lay on waxed paper.
Description:
"Low carb crepes"
- - - - - - - - - - - - - - - - - - -
Recipe
369
**********************************************************************
* MAIN DISHES - Florentine Crepe Cups
**********************************************************************
Combine ingredients and whisk until smooth. Let rest for 1/2 hour.
Heat a crepe pan or 8" skillet until hot. Add a dot of margarine and
when melted, pour in 2 Tbsp of crepe batter. Cook on one side only.
This should make 12 crepes. Stack crepes between pieces of waxed paper
and store, covered, in fridge.
Toss cheese with flour and add remaining ingredients except for bacon
(you will add that just before baking).
Bake for 40 min., or until set. Garnish with extra bacon curls, if
desired.
- - - - - - - - - - - - - - - - - - -
370
**********************************************************************
* MEATS - Boston Butt in Coke Gravy
**********************************************************************
*Exported fromMasterCook*
Cook a Boston Butt pork roast at 350 in a covered pan for about 2
hours, pour a can of Real Coke over it and continue cooking covered
for about 1 1/2 hours more or until it is falling apart.I thicken the
liquid with a little cornstarch and water and it makes a wonderful
gravy for mashed potatoes.
- - - - - - - - - - - - - - - - - -
371
**********************************************************************
* MEATS - Cherry Coke Glazed Ham
**********************************************************************
List of Ingredients
Bake ham at 325F. Pour can of cherry coke over ham while baking. Baste
often until ham reaches internal temperature of 170F.
- - - - - - - - - - - - - - - - - - -
NOTES : This is a nice change from cola basted ham. The cherry cola
gives the ham a nice reddish glaze.
Recipe
372
**********************************************************************
* MEATS - Honey-Mustard Tenderloin
**********************************************************************
Honey-Mustard Tenderloin
Honey-Mustard Tenderloin
Source:
"Swift & Company"
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - -
-
Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from
fat);
23g Protein; 23g Carbohydrate; 61mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1 1/2 Other Carbohydrates
373
**********************************************************************
* MEATS - Lemon and Basil Pork Chops
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
374
**********************************************************************
* MEATS - Orange Pork Tenderloin
**********************************************************************
Taken from the TNT recipe list, originally from Trim & Terrific
American Favorites by Holly Clegg.
List of Ingredients
2 - one poundpork tenderloins
1/4cup Dijon mustard
1/4cup green onions -- sliced
1teaspoon dried rosemary
1 teaspoon dried tarragon
1/8teaspoon pepper
1/2teaspoongarlic -- minced
1/2cup orange marmalade -- divided
1/2cup water
1/3cup low sodium chicken broth
Instructions
Trim fat from tenderloins. Cut them lengthwise down the
center,cutting halfway through the meat but not cutting all the way
through.
In a small bowl, combine the mustard, green onions, rosemary,
tarragon, pepper & garlic.
Spread the mustard mixture on the cut surfaces of the tenderloin.
Reshape the tenderloin & tie, if desired.
Place it on a rack in a shallow roasting pan & brush with 4 tbsp of
the marmalade.
Bake at 400F for 40-50 min until tender, or until a meat thermometer
registers 160F.
For the sauce, combine the remaining 4 tbsp marmalade, water & broth
in a small saucepan. Bring to a boil, then reduce the heat. Simmer
5-10 minutes, or until thickened.
To serve, slice the tenderloin & spoon the sauce over.
Final Comments
This is good with or without the sauce. I often skip it if I’m in a
hurry.
375
**********************************************************************
* MEATS - Pork Chops Braised in Wine
**********************************************************************
*Exported fromMasterCook*
Recipe By : Katie
Serving Size: 1Preparation Time :0:30
Categories: Main DishesPork
- - - - - - - - - - - - - - - - - -
NOTES :This is a fast and easy dish that pairs well with fettuccine
Alfredo.
376
**********************************************************************
* MEATS - Pork Medallions in Garlic Cream Reduction
**********************************************************************
Slice tenderloins into thin medallions. Sprinkle with salt and freshly
ground pepper and fry in a little oil. Place on oven safe plate and
keep warm.
Saute garlic in pan until lightly toasted. Add wine and cook down to
half. Add cream and cook until thickened. Pour over pork medallions.
- - - - - - - - - - - - - - - - - - -
NOTES : This was quick and easy and very good. I don’t measure, so all
measurements are approximate!
Recipe
377
**********************************************************************
* MEATS - Pork Medallions with Dijon Cream Sauce
**********************************************************************
List of Ingredients
Saute the onions until they begin to brown.Stir in wine and simmer
until reduced to 1/4. Stir in cream and simmer about 5 minutes until
thickened.Pour over medallions.
Per Serving (excluding unknown items): 399 Calories; 30g Fat (82.7%
calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber;
105mg Cholesterol; 247mg Sodium.Exchanges: 0 Lean Meat; 1/2 Vegetable;
6 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Recipe
378
**********************************************************************
* MEATS - Pork Tenderloins with Orange Pepper Sauce
**********************************************************************
379
**********************************************************************
* MEATS - Stuffed Beef Rolls
**********************************************************************
Recipe Introduction
Source: "Blue Plate Special, the American Diner Cookbook," by
Elizabeth MeKeon & Linda Everett
List of Ingredients
1 tbsp oil
1 green bell pepper -- cubed
1 onion -- sliced
1 clove garlic -- minced
1 1/2 c seasoned bread crumbs
1/4 c grated parmesan cheese
4 cube steaks (or pounded round steak)
3 tbsp oil
1 c water
3/4 c chili sauce
1 beef bouillon cube (or use beef broth instead of water and bouillon
cube)
Instructions
In a large skillet heat 1 Tablespoon of oil and saute the green
pepper, onion, and garlic until tender. Remove and set aside.
In the same skillet heat the 3 Tablespoons of oil and brown the
steaks on all sides.In a mixing bowl blend together the seasoned
breadcrumbs and the Parmesan cheese. Pour even amounts of the mixture
over each steak. Roll and secure with toothpicks.
Combine the water, chili sauce and bouillon cube. Add the vegetables.
Pour over the beef rolls. Cover and simmer for 30 minutes. Baste the
rolls while simmering.
Remove the toothpicks and serve the beef rolls with the sauce.
Final Comments
Serves 4.
380
**********************************************************************
* MEATS - Swiss Steak
**********************************************************************
Swiss Steak
List of Ingredients
Swiss Steak
Cut round steak into serving size pieces and pound in seasoned flour.
Brown in a little oil. Place in a casserole dish.
Saute onion, carrots, celery and peppers until limp. Stir in tomatoes
and broth. Pour over steak and bake 1 1/2-2 hours at 325F.
*Season flour with salt, pepper, onion powder and garlic powder.
- - - - - - - - - - - - - - - - - - -
Recipe
381
**********************************************************************
* MEATS - Swiss Steak With Mushrooms
**********************************************************************
List of Ingredients
Saute the onions and mushrooms for about 5 minutes. Remove and set
aside.
Pound flour into beef and brown in remaining butter. Add broth and
vegetables. Cover and simmer on low until very tender, about 45
minutes.
- - - - - - - - - - - - - - - - - - -
Recipe
382
**********************************************************************
* PASTA - Creamy Pesto Pasta
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
NOTES : If the sauce gets, too thick, stir in a little milk or water.
383
**********************************************************************
* PASTA - Fettucine Alfredo
**********************************************************************
Fettucine Alfredo
*Exported fromMasterCook*
Fettucine Alfredo
- - - - - - - - - - - - - - - - - -
384
**********************************************************************
* PASTA - Three Garlic Pasta
**********************************************************************
List of Ingredients
Cook pasta until al dente.Drain, and run under cold water to stop
cooking.
- - - - - - - - - - - - - - - - - - -
Recipe
385
**********************************************************************
* POULTRY - Caramelized Garlic Chicken
**********************************************************************
This is a quick and easy one from Pillsbury Fast and Healthy®
Cookbook.
List of Ingredients
2 teaspoons olive oil
4 garlic cloves (or more if desired)
4 teaspoons brown sugar
4 boneless skinless chicken breast halves
Instructions
Heat oven to 500°. Line shallow roasting pan with foil; spray foil
with nonstick cooking spray.
Heat oil in small nonstick skillet over medium-low heat until hot.
Add garlic; cook 1 to 2 minutes or until garlic begins to soften.
Remove from heat; stir in brown sugar until well mixed.
Place chicken breast halves in sprayed foil-lined pan; spread garlic
mixture evenly over chicken.
Bake at 500°F for 10 to 15 minutes or until chicken is fork-tender
and juices run clear.
Final Comments
Yield: 4 servings
386
**********************************************************************
* POULTRY - Chicken 'n Peaches
**********************************************************************
Chicken ’n Peaches
*Exported fromMasterCook*
Chicken ’n Peaches
- - - - - - - - - - - - - - - - - -
387
**********************************************************************
* POULTRY - Chicken Bundles Italian
**********************************************************************
In a large skillet cook chicken in hot oil over med heat till chicken
is no longer pink and onion is tender. In large bowl combine spinach,
ricotta cheese, parmesan cheese, garlic powder, oregano, nutmeg and
lemon juice. Stir in chicken and onions. Add salt & pepper to taste.
Lightly grease a muffin pan with some melted margarine. Line each with
egg roll wrapper. Divide chicken mixture among eight dishes. Fold the
ends of wrapper over top
of chicken mix,sealing to make a bundle. Brush with remaining melted
margarine. Bake 350-20 to 25 min, or till tops are golden. Loosen with
a knife, remove from pan.
388
**********************************************************************
* POULTRY - Green Chile and Jack Chicken
**********************************************************************
List of Ingredients
In ovenproof skillet, melt butter with oil. Add garlic and chicken and
saute 10 minutes, turning once. Remove chicken, pour off fat.
Add chicken brith and scrape up any browned bits on bottom of skillet.
Return chicken to skillet. Add undraine chiles and mustard. Simmer,
uncovered, until chicken is done, about 10 minutes. Liquid should cook
down and be syrupy.
Add cream and simmer until thickened, about 5 minutes. Sprinkle with
cheese. Place under broiler until cheese melts, about 30 seconds.
serve with rice to catch all the wonxderful sauce.
Source:
"Gourmet Magazine"
- - - - - - - - - - - - - - - - - - -
Recipe
389
**********************************************************************
* POULTRY - Mimi's Sticky Chicken
**********************************************************************
- - - - - - - - - - - - - - - - - - -
390
**********************************************************************
* POULTRY - Turkey Tetrazzini
**********************************************************************
Turkey Tetrazzini
* Exported from MasterCook *
Turkey Tetrazzini
Melt butter, stir in flour. Add stock, milk, cream, salt and pepper.
Cook, stirring, until thickened. Stir in turkey, mushrooms and
spaghetti. Place in 3 qt. casserole and top with bread crumbs and
parmesan cheese. Bake, uncovered 30-40 minutes until bubbly. Brown
under broiler if desired.
- - - - - - - - - - - - - - - - - -
391
**********************************************************************
* PRESERVING - ClearJel Two Minute Freezer Jam
**********************************************************************
*Exported fromMasterCook*
Sift ClearJel and sugar twice. (ClearJel will lump if not well-mixed
with sugar.)Pour into fruit and add corn syrup.Mix well and pour into
freezer containers.
- - - - - - - - - - - - - - - - - -
NOTES :You can use fresh, canned, or frozen fruit, any combination.
Thicken a little more for a great cake filling (favorites are sugar,
ClearJel, lemon juice and water; or raspberry puree, thickened and
sweetened).
392
**********************************************************************
* PRESERVING - Cranberry Chutney
**********************************************************************
Cranberry Chutney
*Exported fromMasterCook*
Cranberry Chutney
- - - - - - - - - - - - - - - - - -
393
**********************************************************************
* PRESERVING - Glacé Fruit
**********************************************************************
Glacé Fruit
List of Ingredients
Glacé Fruit
First Day: Combine the 2/3 c. sugar, 1/2 c. corn syrup, 2 c. water;
add fruit. Heat to 180F on a candy thermometer.Remove from heat. Cool,
cover and let stand at room temperature 18-24 hours.
Second day: Carefully remove fruit from syrup with a slotted spoon.
Add 1 1/4 c. sugar to syrup and bring to a boil. Remove from heat.With
a large metal spoon, skim foam from surface of syrup. Add fruit to
syrup and heat to 180F.Remove from heat.Cool, cover and let stand at
room temperature 18-24 hours.
Source:
"How To Dry Fruit"
- - - - - - - - - - - - - - - - - - -
NOTES : To glacé citrus peel use 3/4 pound fruit and halve other
ingredients.
The syrup that’s left makes great pancake syrup.Bring to boil and skim
off foam. You can process it in a hot 394
water bath for 5 minutes.
Recipe
395
**********************************************************************
* PRESERVING - Peach-Jalapeno Chutney
**********************************************************************
Peach-Jalapeno Chutney
*Exported fromMasterCook*
Peach-Jalapeno Chutney
- - - - - - - - - - - - - - - - - -
396
**********************************************************************
* PRESERVING - Peachy Ginger Chutney
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Preserving
Ladle into hot jars, leaving 1/4" head space. Wipe jar rim clean.
Place lid on jar. Tighten screw band finger tight.
Source:
"Fatfree recipe archive"
Yield:
"8 1/2 pints"
- - - - - - - - - - - - - - - - - - -
Recipe
397
**********************************************************************
* PRESERVING - Peach Chutney
**********************************************************************
Peach Chutney
List of Ingredients
Peach Chutney
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Preserving
Ladle into hot jars, leaving 1/4" head space. Wipe jar rim clean.
Place lid on jar. Tighten screw band finger tight.
Source:
"Alltrista canning site"
Yield:
"8 one-half pints"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Good with pork or poultry, or serve with cream cheese
and crackers.
Recipe
398
**********************************************************************
* PRESERVING - Peach Salsa
**********************************************************************
Peach Salsa
Recipe Introduction
Wonderful with chicken or pork. Try baking chicken breasts in
it...mmmmm. From the Bernardin canning site.
List of Ingredients
6 cups peaches -- diced
1 1/4 cups red onion -- chopped
4 jalapeno pepper -- chopped
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
1 clove garlic -- finely chopped
1 1/2 teaspoons cumin
1/2 teaspoon cayenne
Instructions
Simmer for 5 minutes.
Pack into clean, hot canning jars and process in a boiling water bath
for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20
minutes (above 6000 ft.).
399
**********************************************************************
* PRESERVING - Pear Salsa
**********************************************************************
Pear Salsa
Pear Salsa
Recipe By :Katie
Serving Size: 1 Preparation Time :0:00
Categories: Preserving
- - - - - - - - - - - - - - - - - - -
400
**********************************************************************
* PRESERVING - Pickled Carrots
**********************************************************************
Pickled Carrots
*Exported fromMasterCook*
Pickled Carrots
Cut carrots into thin strips and place lengthwise in 4 pint jars.Pack
fairly tightly.Boil rest of ingredients for 10 minutes.Pour over
carrots (I put some of the pickling spice in each jar) and process 10
minutes at sea level, 15 minutes at 1000-6000 ft., or 20 minutes above
6000 ft.
- - - - - - - - - - - - - - - - - -
401
**********************************************************************
* PRESERVING - Pickled Garlic
**********************************************************************
Pickled Garlic
List of Ingredients
Pickled Garlic
Recipe By :Katie
Serving Size: 0 Preparation Time :0:00
Categories: Preserving
Place garlic cloves, peppers and peppercorns in a hot jar. Pour hot
pickling solution over, cap, and store in refrigerator at LEAST a week
before eating. If you like them less crispy, heat the garlic cloves in
the solution for a minute or two.
- - - - - - - - - - - - - - - - - - -
NOTES : This is how we like our garlic. You can add salt, or leave out
the peppers and peppercorns, or use hotter peppers.Sometime I throw in
a little dill weed or a sprig of fresh basil. Last year I layered the
garlic with sliced red and green jalapenos and it made great Christmas
gifts. If the garlic is to be canned, the main thing to remember is
that the pickling solution should be at least half 5% strength vinegar
and you’ll have a safe product.
Recipe
402
**********************************************************************
* PRESERVING - Salsa
**********************************************************************
Salsa
* Exported from MasterCook *
Salsa
Recipe By : Christy R
Serving Size : 1Preparation Time :0:00
Categories: Preserving
- - - - - - - - - - - - - - - - - -
403
**********************************************************************
* PRESERVING - Spicy Pickled Beets
**********************************************************************
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Preserving
Recipe
Wash and drain beets. Leave 2’ of stem and the tap roots. Cover with
water and boil until tender. Remove peel. Slice.
Pack hot beets into jars leaving 1/4" headspace. pour hot pickling
solution over beets, leaving 1/4" headspace. remove air bubbles.
Adjust caps. Process in a boiling water bath for 30 minutes at 0-1000
ft., 35 minutes at 1001-3000 ft., 40 minutes at 3000-6000 ft., and 45
minutes over 6000 ft.
Source:
"Ball Blue Book"
Yield:
404
**********************************************************************
* PRESERVING - Spicy Tomato Relish (Chili Sauce)
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
405
**********************************************************************
* PRESERVING - Zucchini-Pineapple
**********************************************************************
Zucchini-Pineapple
OK, this sounds like a weird one, but it’s great in breads and cakes.
Zucchini-Pineapple
- - - - - - - - - - - - - - - - - -
NOTES : I use the coarse blade on my old hand crank meat grinder. It
gives the most crushed-pineapple-like texture. A food processor also
works, but the pieces come out sharper.
406
**********************************************************************
* RICE - Spanish Rice
**********************************************************************
Spanish Rice
*Exported fromMasterCook*
Spanish Rice
Saute rice, onion, and green pepper in oil until onions are
transparent.Add remaining ingredients.Cover and bring to a boil.
Simmer 20-30 minutes until rice is done.Add a little more water if
necessary.
- - - - - - - - - - - - - - - - - -
407
**********************************************************************
* SALADandDRESSING - BLT Salad
**********************************************************************
BLT Salad
List of Ingredients
BLT Salad
Dice and drain tomatoes. Fry bacon until crisp and drain. Let bacon
cool and mix with lettuce, mayonnaise and dillweed. Chill. Just before
serving mix in toasted bread.
- - - - - - - - - - - - - - - - - - -
Recipe
408
**********************************************************************
* SALADandDRESSING - Cauliflower and Green Bean Salad
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
NOTES : I discovered this one day when I was freezing and had
leftovers.Very good combination.
409
**********************************************************************
* SALADandDRESSING - Cherry Cola Salad
**********************************************************************
Recipe By :Unknown
Serving Size: 12Preparation Time :0:00
Categories: Salads and Salad dressings
Drain cherries & pineapple. Reserve juice. Add enough water to juices
to make 2 cups. Boil & add jello. Stir until jello is dissolved. Stir
in Coke. Chill until slightly thickened.
Combine celery, cherries & pineapple. Beat cream cheese until smooth &
fluffy. Add to fruit mixture. Fold into Jello. Pour into a slightly
greased 13 x 9 pan (we used a Tupperware mold) . Chill until firm.
410
**********************************************************************
* SALADandDRESSING - Dottie's Cranberry Salad
**********************************************************************
*Exported fromMasterCook*
Mix jello with boiling water. Add marshmallows and stir until melted.
Cool.
- - - - - - - - - - - - - - - - - -
411
**********************************************************************
* SALADandDRESSING - French Dressing
**********************************************************************
French Dressing
*Exported fromMasterCook*
French Dressing
- - - - - - - - - - - - - - - - - -
412
**********************************************************************
* SALADandDRESSING - Honey Mustard Slaw
**********************************************************************
List of Ingredients
Combine coleslaw mix, apple and green onions in large bowl. For
dressing, combine ReaLemon, oil, honey, mustard, salt and pepper in
screw-top jar. Cover and shake well. Pour over cabbage mixture; toss
gently to coat. Chill 1 to 2 hours. Garnish with carrot curls and
green
onion tops, if desired. Makes 8 servings.
- - - - - - - - - - - - - - - - - - -
Recipe
413
**********************************************************************
* SALADandDRESSING - Lentil Confetti Salad
**********************************************************************
*Exported fromMasterCook*
Wash and drain lentils. Bring lentils, water and salt to a boil, and
simmer, covered, about 20 minutes.Do not overcook; lentils should be
tender, but with skin intact.Drain immediately.
Combine with cooked rice, pour dressing over, and refrigerate until
cool.Add remaining ingredients, except for parsley. Garnish with
parsley.
- - - - - - - - - - - - - - - - - -
414
**********************************************************************
* SALADandDRESSING - Mediterranean Pasta Salad
**********************************************************************
The dressing for this salad was created when I ran out of Italianand
mixed in some French dressing. Great combo!
*Exported fromMasterCook*
Recipe By : Katie
Serving Size: 1Preparation Time :0:00
Categories: Main DishesPasta
Salads And Salad Dressings
Combine pasta, vegies, cheese and meat and dress to taste with 1/2
Italian dressing and 1/2 French or Catalina dressing. Chill.
- - - - - - - - - - - - - - - - - -
415
**********************************************************************
* SALADandDRESSING - Oriental Chicken Noodle Salad
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
416
**********************************************************************
* SALADandDRESSING - Thai Peanut Dressing
**********************************************************************
Recipe By :Katie
Serving Size: 16Preparation Time :0:00
Categories: Salads
Blend well.
Makes 1 cup.
417
**********************************************************************
* SANDWICHES - Meal in a Loaf
**********************************************************************
Meal in a Loaf
*Exported fromMasterCook*
Meal in a Loaf
Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast.
Heat water, mustard and butter to 125°; stir into flour mixture. Mix
in enough reserved flour to make a soft dough and knead 4 minutes.
*OR* Throw everything in the bread machine.
On a greased baking sheet, roll dough to 14"x12".Sprinkle ham, cheese
and pickle down the center 1/3of dough length.Make cuts from filling
to edges of dough at 1" intervals. Bring strips from opposite sides of
filling together, twist, and place at an angle across filling. Cover.
Let rise until almost double. (Hurry this process by setting bread
over a pan of hot water.)
Brush loaf with egg.Bake @ 375° for 25 minutes. Serve warm.
- - - - - - - - - - - - - - - - - -
418
**********************************************************************
* SAUCES - Caramel Sauce
**********************************************************************
Caramel Sauce
List of Ingredients
Caramel Sauce
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Sauces
Source:
"unknown"
- - - - - - - - - - - - - - - - - - -
Recipe
419
**********************************************************************
* SAUCES - Winter Pesto
**********************************************************************
Winter Pesto
List of Ingredients
Winter Pesto
Can be frozen.
*I use 3/4 c. more spinach and just 1/4 c. parsley instead of the 1 c.
parsley.
- - - - - - - - - - - - - - - - - - -
Recipe
420
**********************************************************************
* SAUCES - Texas BBQ Sauce
**********************************************************************
List of Ingredients
Boil vinegar, brown sugar, garlic powder and onion 5-10 minutes.
- - - - - - - - - - - - - - - - - - -
Recipe
421
**********************************************************************
* SNACKS - Caramel Corn
**********************************************************************
Caramel Corn
List of Ingredients
Caramel Corn
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Snacks
Combine butter, brown sugar and corn syrup in a medium saucepan. Boil
one minute. Pour over popped corn. Will not turn hard.
Source:
"Idaho Sampler Cookbook"
- - - - - - - - - - - - - - - - - - -
NOTES : I add a little cream to the sauce to make ice cream topping.
Recipe
422
**********************************************************************
* SNACKS - Maple Glazed Nuts
**********************************************************************
*Exported fromMasterCook*
Drizzle syrup over nuts.Nuke 7-10 minutes, stirring often, until nuts
look glazed.Spread on buttered surface to cool.
- - - - - - - - - - - - - - - - - -
423
**********************************************************************
* SNACKS - School Fuel
**********************************************************************
School Fuel
List of Ingredients
School Fuel
Cover cookie sheet with waxed paper (or tinfoil). Microwave brown
sugar, butter and corn syrup until butter is melted. Stir in baking
soda until dissolved
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Recipe
424
**********************************************************************
* SNACKS - White Chocolate Party Mix
**********************************************************************
*Exported fromMasterCook*
- - - - - - - - - - - - - - - - - -
NOTES : Use red and green M&Ms and package up for Christmas gifts.
Warning: Highly addictive!
425
**********************************************************************
* SOUPSandSTEWS - Cheesy Sticky Chicken Chowder
**********************************************************************
List of Ingredients
Pick meat off chicken and dice.Cover carcass with water and simmer
1/2-1 hour. Strain and cool broth. Skim off fat.
- - - - - - - - - - - - - - - - - - -
Recipe
426
**********************************************************************
* SOUPSandSTEWS - Cheesy Vegetable Chowder
**********************************************************************
*Exported fromMasterCook*
Barely cover vegies and bacon, if used,with water and simmer until
done. (Add broccoli towards the end). Add canned milk, and stir in
cream cheese until melted. Season to taste.
- - - - - - - - - - - - - - - - - -
NOTES : This is a good use for leftover vegies. I’ve also added ham or
chicken instead of the bacon, or try a handful of sunflower seeds!
427
**********************************************************************
* SOUPSandSTEWS - Cream of Morel Soup
**********************************************************************
List of Ingredients
Recipe By : Katie
Serving Size: 4 Preparation Time :0:00
Categories: Soups
Combine one cup of the mushrooms, chicken broth and onion. Bring to a
boil; cover and simmer for five minutes.
Place half the mixture in a blender and blend 30-60 seconds, until
smooth. Repeat with remaining mixture and set all aside.
- - - - - - - - - - - - - - - - - - -
Recipe
428
**********************************************************************
* SOUPSandSTEWS - Potato Soup
**********************************************************************
Potato Soup
*Exported fromMasterCook*
Potato Soup
Barely cover vegies, sunflower seeds and herbs with water. Cook until
potatoes are done. Add milk. Heat to almost boiling. Place diced
cheese in bowl and add hot soup.
- - - - - - - - - - - - - - - - - -
429
**********************************************************************
* SOUPSandSTEWS - Pumpkin Soup
**********************************************************************
Pumpkin Soup
*Exported fromMasterCook*
Pumpkin Soup
- - - - - - - - - - - - - - - - - -
430
**********************************************************************
* SOUPSandSTEWS - Sticky Chicken and Green Chile Stew
**********************************************************************
List of Ingredients
Take as much meat as possible off the Sticky Chicken and dice. Barely
cover anything that’s left with water and simmer an hour or so.Pour
through strainer, cool, and skim fat from top, reserving 1 1/2
tablespoons.
Add remaining ingredients to the stock and simmer until the vegetables
are done.Add water to barely cover vegies if necessary.
Melt the reserved fat with 2 tablespoons flour and stir into stew to
thicken.
Description:
"Spicy!"
- - - - - - - - - - - - - - - - - - -
NOTES : This time we sprinkled monterey jack cheese over the soup.Next
time I think I’ll try some sort of cornmeal dumpling.
Recipe
431
**********************************************************************
* SOUPSandSTEWS - Taco Soup (5 cans-5 minutes!)
**********************************************************************
*Exported fromMasterCook*
Throw everything in a pan and simmer 5 minutes. Garnish each bowl with
sour cream and salsa,shredded cheese, and/or crushed taco chips.
- - - - - - - - - - - - - - - - - -
NOTES : Make this as hot as you like.Can also add refried beans to
stretch.
432
**********************************************************************
* VEGETABLES - Asparagus Casserole
**********************************************************************
Asparagus Casserole
*Exported fromMasterCook*
Asparagus Casserole
Beat eggs, add salt, pepper, pimiento, milk, crumbs and cheese. Stir
in asparagus.Pour into greased 1 1/2 qt. casserole.Melt butter and
pour over top.
- - - - - - - - - - - - - - - - - -
433
**********************************************************************
* VEGETABLES - Broccoli or Cauliflower Morsels
**********************************************************************
*Exported fromMasterCook*
Beat eggs and combine with everything but oil.Form into 1"-1 1/2"
balls. Cook in oil until browned on all sides, about 5 minutes.
- - - - - - - - - - - - - - - - - -
434
**********************************************************************
* VEGETABLES - Broiled Pesto Tomatoes
**********************************************************************
Spread each tomato half with pesto. Sprinkle with parmesan cheese and
broil until cheese is browned.
- - - - - - - - - - - - - - - - - - -
435
**********************************************************************
* VEGETABLES - Grilled Potatoes
**********************************************************************
Grilled Potatoes
*Exported fromMasterCook*
Grilled Potatoes
- - - - - - - - - - - - - - - - - -
436
**********************************************************************
* VEGETABLES - Harvard Beets
**********************************************************************
Harvard Beets
List of Ingredients
Harvard Beets
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Vegies
Source:
"BH&G New cookbook, mid-60’s"
Recipe
437
**********************************************************************
* VEGETABLES - Mexican Zucchini
**********************************************************************
Mexican Zucchini
*Exported fromMasterCook*
Mexican Zucchini
- - - - - - - - - - - - - - - - - -
438
**********************************************************************
* VEGETABLES - Parmesan Potatoes
**********************************************************************
Parmesan Potatoes
*Exported fromMasterCook*
Parmesan Potatoes
Recipe By : Katie
Serving Size: 4Preparation Time :0:00
Categories: Vegies
Melt the butter in a shallow casserole dish or pie pan. Cut potatoes
into chunks or slices and place in pan, making one layer. Toss with
butter, then sprinkle with salt and pepper. Bake at 350F for 25
minutes, or until potatoes are almost tender. Stir occasionally to
coat with butter.
Combine cracker crumbs and Parmesan cheese and sprinkle over potatoes.
Bake 10 more minutes, or until potatoes are done and crumbs are
browned.
- - - - - - - - - - - - - - - - - -
439
**********************************************************************
* VEGETABLES - Potato-Cheese Patties
**********************************************************************
Potato-Cheese Patties
List of Ingredients
Potato-Cheese Patties
Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Vegies
Combine first four ingredients and shape into patties. Dip into crumb
mixture. Place on oiled cookie sheet and bake at 325F 20-25 minutes or
until brown.
Source:
"CookingWith Gourmet Grains"
Copyright:
"Stone-Buhr Milling Co., Seattle WA, 1971"
- - - - - - - - - - - - - - - - - - -
Recipe
440
**********************************************************************
* VEGETABLES - Potatoes Elegante
**********************************************************************
Potatoes Elegante
This is from a Real Sour Cream cookbooklet, 1978.We have this every
year with a Christmas ham.
List of Ingredients
1 1/2pounds (3-4 large) potatoes -- cooked and sliced
salt and pepper -- to taste
1 cup shredded Monterey jack cheese
1 cupshredded cheddar cheese -- * see note
3 tablespoons butter
1 cup chopped onions
1 cup (or 1 1/2 c.)sour cream
2 eggs
paprika
Instructions
In a deep casserole dish, layer 1/2 potatoes (sprinkle with salt and
pepper), 1/2 onions and 1/2jack and cheddar cheeses.Repeat layers.
Beat sour cream and eggs.Pour over top.Sprinkle with paprika.
Bake @ 375° for 40 minutes.
Note:The original recipe called for Monterey Jack cheese and Romano
cheese.
441
**********************************************************************
* VEGETABLES - Potato Pancakes Low Carb
**********************************************************************
List of Ingredients
Makes 8 ’potato pancakes’ @ 1.3 grams each. Total carb grams.7 with
fiber deducted
- - - - - - - - - - - - - - - - - - -
NOTES : I nuke the jicama 9-10 minutes, and use flour instead of the
Atkins Mix.This makes each patty 2 carbs.
Recipe
442
**********************************************************************
* VEGETABLES - Quick Pickled Beets
**********************************************************************
List of Ingredients
Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Vegies
Description:
"These are made with cooked or canned beets."
Source:
"BH&G New Cookbook, mid-60’s"
Recipe
443
**********************************************************************
* VEGETABLES - Russian Potato Casserole
**********************************************************************
*Exported fromMasterCook*
Melt the butter in a large skillet or Dutch oven. Add the oil and
heat.Add the onions, stir to coat and reduce the heat to low.Cook the
onions, stirring occasionally, until they turn a deep brown
color.Sprinkle with the sugar and continue cooking for a few more
minutes, stirring.The onions will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover.(Cook
until slightly overdone for the best effect.)Drain the potatoes
completely, reserving the chicken stock.Mash the potatoes.Add the
butter, cut into pieces to melt.Stir the beaten eggs into the 1 cup of
sour cream.Add this to the hot potatoes, stirring in quickly to
distribute the egg evenly as it cooks in the hot potatoes.Stir in the
cream and the dill weed.Add enough of the reserved stock to make a
very loose mashed potato consistency.You do not want them to be stiff
because they will dry out in the oven.
Grease a casserole dish with butter and add half the potatoes.Spread
the caramelized onions in an even layer over the potatoes.Carefully
cover the onions with the rest of the potatoes, sealing them
in.Finally, cover the top with a layer of the 2 cups of sour cream.
Bake at 350F for 30-35 minutes, or until the top is lightly browned.
- - - - - - - - - - - - - - - - - -
NOTES : These are killer.They always get vacuumed off the plate with
the guests inquiring if there are more...
444
**********************************************************************
* VEGETABLES - Sweet Potato and Caramelized Onion Casserole
**********************************************************************
Drizzle onions with oil and cook on low heat until caramelized,
stirring occasionally.
Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover
with caramelized onions. Layer remaining sweet potato slices over
onions. Dot with butter, sprinkle with brown sugar.
- - - - - - - - - - - - - - - - - - -
NOTES : We wanted a less sweet side dish with the Christmas ham. This
was just right.
Recipe
445
**********************************************************************
* VEGETABLES - Sweet Potatoes in Orange Cups
**********************************************************************
List of Ingredients
Recipe
2. Meanwhile, cut oranges in half and scoop out pulp.Set the shells
aside.If desired, scallop edges with a knife or decorating tool.
3. Drain potatoes well, then peel and place in large bowl and
mash.Add
butter, grated orange peel, orange juice, egg and salt and beat until
light and fluffy.Stir in raisins.Mound filling high in orange
shells.Freeze until firm.
446
**********************************************************************
* VEGETABLES - Tomatoes Provençal
**********************************************************************
Tomatoes Provençal
*Exported fromMasterCook*
Tomatoes Provençal
Recipe By : Unknown
Serving Size: 1Preparation Time :0:00
Categories: Side DishesVegies
Place tomatoes, cut side up in baking dish.Drizzle with olive oil and
lemon juice.Season with salt and pepper.Bake at 450F for 5 minutes.
- - - - - - - - - - - - - - - - - -
447
**********************************************************************
* VEGETARIAN - Cheese and Spinach Strudel with Warm Tomato Relish
**********************************************************************
448
- - - - - - - - - - - - - - - - - -
449
**********************************************************************
* VEGETARIAN - Kitchen Sink Primavera
**********************************************************************
*Exported fromMasterCook*
Sauté garlic in oil.Add tomatoes, wine and vinegar and cook until
vegies are crisp-tender. Add basil, cook until wilted, and add
cheese.
Serve over hot pasta.Top with freshly grated Parmesan cheese and
freshly ground pepper.
- - - - - - - - - - - - - - - - - -
NOTES : * Use whatever vegies are ripe, very fresh baby vegies are the
best! Try any combination of asparagus, broccoli, julienned carrots,
onions or leeks, summer squash, peppers, baby green beans mushrooms,
etc.
450
**********************************************************************
* VEGETARIAN - Meatless Lentil Chili
**********************************************************************
*Exported fromMasterCook*
**Spread on plate. Top with diced onion, tomatoes, chiles and shredded
cheese. serve with tortilla chips.
- - - - - - - - - - - - - - - - - -
451
**********************************************************************
* VEGETARIAN - Mushroom Crusted Quiche
**********************************************************************
List of Ingredients
3/4poundmushrooms -- finely chopped
2tablespoonsbutter
crushed saltine crackers -- 1/2-2/3 cup
3/4cupsauteed onion -- or green onion
2cupsmonterey jack cheese -- shredded (approx)
3eggs
1pintcottage cheese
1/4teaspooncayenne pepper
paprika
Instructions
Saute mushrooms in butter.
Add enough crushed saltines to absorb juice. Press into pie pan.
Sprinkle crust with onion.
Heap jack cheese over onion; don’t pack down.
Whirl eggs, cottage cheese and cayenne in blender. Pour into crust.
Bake at 350°F 45 minutes, until a knife comes out clean.
452
**********************************************************************
* VEGETARIAN - Quitza
**********************************************************************
Quitza
*Exported fromMasterCook*
Quitza
- - - - - - - - - - - - - - - - - -
NOTES : I’ve made this recipe a few times and it’s very good.It’s by
Lora Bordy and is supposed to be a cross between a quiche and a
pizza.I love the ’Baking With Julia’ cookbook.The television station I
work for periodically does a show on the employees’ favorites recipes
(it’s aired on a show they shoot for the local extension service).I’m
submitting this recipe and marg’s prosciutto and Gruyere pinwheels.I
will give marg/the swap credit (too bad marg can’t get WCAX-TV
in PA). Anyway, here’s the delish quitza:
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* VEGETARIAN - Rice Stuffed Green Peppers
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List of Ingredients
Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Vegetarian
Cut slice off top of pepper and remove seeds and membrane. Chop usable
trimmings.
Saute onion in oil until tender. Add chopped green pepper, celery and
mushrooms and cook 5 minutes.
Stir in nuts cheddar cheese rice and salt. Stuff peppers with mixture
and set in oiled baking dish. Sprinkle tops with 3 tablespoons
cheese.
Pour 1/2" water in baking pan. Bake at 375F for 35-35 minutes or until
tender.
Source:
"New York Times Natural Foods Cookbook"
Recipe
455
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* VEGETARIAN - Surprise Burgers
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Surprise Burgers
*Exported fromMasterCook*
Surprise Burgers
Wash lentils.Add water and bring to a boil. Lower heat and simmer
about 15 minutes.
Drop lentils by rounded 1/3 cupfuls into hot oil. Flatten with pancake
turner.Cook until firm and brown on both sides. Top with cheese slice
and cook until cheese is melted.
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NOTES : * I use sage and a little thyme...use whatever herbs you like
for meatloaf.
456
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* VEGETARIAN - Tamale Pie
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Tamale Pie
*Exported fromMasterCook*
Tamale Pie
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457
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* VEGETARIAN - Vegetable Lasagne
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Vegetable Lasagne
The original recipe was clipped from a magazine several years ago.
I’ve changed it so much through the years I callthe final results my
own.
List of Ingredients
1 cup chopped onion
1/2 cup diced carrot
1/2 cupdiced celery
3 cloves garlic
2 tablespoons olive oil
1 - 28 oz. can tomatoes -- chopped up
2 tablespoons wine, lemon juice, or wine vinegar
1 small can tomato paste
1 tablespoon oregano
1 tablespoon rosemary
1 teaspoon basil
1/2teaspoon thyme
1/2teaspoon black pepper
2 cups sliced mushrooms
1 tablespoon brown sugar
1 pint cottage cheese
3/4pound mozzarella cheese -- thinly sliced
Parmesan cheese
1 package frozen chopped spinach -- optional
1/2package lasagne noodles -- cooked
Instructions
Sauté onion, carrots, celery and garlic in olive oil.
Add tomatoes, wine, tomato paste and seasonings.
Cover and simmer several hours. (or throw it in a crockpot on low for
the day)
After 2-3 hours, add mushrooms and brown sugar.Simmer until thick.
In an oiled 13
Mix sauce with cottage cheese and smooth 1/2 over noodles.
Top with Mozzarella and Parmesan cheeses.Add layer of spinach if
desired.
Repeat layers, ending with Mozzarella and Parmesan.
Bake @ 350° until browned and bubbly, 30-40 minutes.
Final Comments
Serves 8 hungry people.
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Total Number of Recipes is 437.
459