---------- Recipe via New Menu v0.0 Title: 90 Minute Dinner Rolls Categories: Breads Yield: 4 servings 2 tb sugar 1/2 c Milk 1/2 ts Salt 1/4 c Water 1 Active dry yeast 2 tb margarine 2 1/2 cups unsifted flour 1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast. 2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of my microwave for this. It works great!) 3. Gradually add milk mixture to dry mixture and beat 2 min. at medium speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. 4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer. Works very well) 5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an 8-inch round pan. 6. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes . 7. Remove the cover! Remove pan of water! 8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light golden in color. Remove from pan to cool. Serve Warm. Recipe in Fleischmann's advertisement in about 1982-1983. ----- ---------- Recipe via New Menu v0.0 Title: APPLE BRANDY BUTTER Categories: Spreads, Fruits, Alcohol Yield: 1 servings 6 c Fresh unsweetened applesauce 1/2 c Orange blossom honey 1/2 c Calvados brandy 1 tb Ground cinnamon 1 c Sugar 1/4 ts Ground cloves Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. ----- ---------- Recipe via New Menu v0.0 Title: Acapulco Chicken Categories: Chicken, Mexican, Main Dish Yield: 6 servings 2 c Canned unsalted chicken 1/2 Yellow bell pepper, sliced -broth, defatted 2 tb Minced jalapeno chili with 1 tb Olive oil -seeds 2 ts Ground cumin 1 Onion, halved, thinly sliced 2 tb Pickling spice 1/3 c Rice wine vinegar 1/2 Red bell pepper, sliced 1/4 c Fresh cilantro leaves 1 lb Boneless skinless chicken 3 lg Garlic cloves, minced -breast halves baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Bon Appetit's Light & Easy Mar '93. Makes 6 servings ----- ---------- Recipe via New Menu v0.0 Title: Al's chocolate to the max. Categories: Desserts, Chocolate, Microwave Yield: 6 servings 6 oz Package of semisweet 1 ts Almond extract Chocolate chips 1 tb Creme de cacao liqueur 1 Egg 1 c Whipping cream 1 ts Vanilla Blend together first 4 ingredients while microwaving the cream until just beginning to boil. With blender going add the hot cream and blend until well combined. Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours. This is chocolate to the MAX! Few people refuse one of these and few can eat more than one. ----- ---------- Recipe via New Menu v0.0 Title: All Purpose Barbecue Sauce Categories: Sauces, Barbeque Yield: 4 servings 1/4 c Salad oil 2 tb Soy sauce 1/4 c Bourbon, sherry, or wine 1 ts Garlic powder 1 x Pepper, freshly ground Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----- ---------- Recipe via New Menu v0.0 Title: All Purpose Marinade Categories: Cajun, Sauces Yield: 6 servings 3 c Dry white wine 1/2 c Soy sauce 1/2 ts Cayenne pepper 1/2 ts Garlic powder 1 ts Onion powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via New Menu v0.0 Title: All-In-One Tuna Casserole Categories: Main dish, Seafood, Casserole Yield: 4 servings 1 ea Env. golden onion soup mix 1 1/2 c Milk 10 oz Frozen peas & carrots * 8 oz Medium egg noodles ** 6 1/2 oz Tuna, drained & flaked 2 oz Shredded chedar cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. ----- ---------- Recipe via New Menu v0.0 Title: Americana Key Lime Pie Categories: Desserts, Pies Yield: 6 servings 1 tb Gelatin, unflavored (1 env.) 1/2 c Sugar 1/4 ts Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 ts Lime peel, grated 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Cream, heavy, whipped 1 ea Pie shell, 9-in baked 1 x Pistachio nuts; chopped 1 x Lime slices for garnish 1 x Cream, heavy, whipped, to to Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" ----- ---------- Recipe via New Menu v0.0 Title: Andrea's Fudge Cake Categories: Cakes, Chocolate, Desserts Yield: 8 servings 12 oz Semi-sweet chocolate, coarse 6 Eggs; large, separated, roo -y chopped - temperature 5 ts Espresso or strong coffee 1 c All-purpose flour 2 c Sugar Confectioners sugar for garn 1 c Butter -sh, optional Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy. One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to lighten. Then fold in remaining whites. Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist. Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate. If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern. ----- ---------- Recipe via New Menu v0.0 Title: Apfelstrudel (Apple Strudel) Categories: German, Fruits, Desserts Yield: 6 servings 6 c Apples; Tart, Sliced 3/4 c Raisins 1 tb Lemon Rind; Grated 3/4 c Sugar 2 ts Cinnamon 3/4 c Almonds; Ground 8 oz Fillo Leaves; 1/2 Box,Thawed 1 3/4 c Butter;(No Margarine),Melted 1 c Bread Crumbs; Finely Crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----- ---------- Recipe via New Menu v0.0 Title: Apple Crumb Cake Categories: Cakes, Desserts Yield: 2 servings 1/3 c Butter 1 pk Active dry yeast 4 Granny Smith Apples 3/4 c Water 3/4 c Sugar 1/3 c Butter 1 ts Lemon peel 1 Egg 1/2 ts Cinnamon 1 ts Lemon peel 1/8 ts Mace 3/4 c Chopped pecans 1/3 c Currants 6 tb Flour 2 1/2 c Flour 1/4 c Confectioner's sugar 3 tb Sugar 3 tb Butter 1/2 ts Salt 1/4 ts Cinnamon Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. Formatted for MM7 by Marge Nemeth-GNFK05B When I make this, my husband calls me Mrs. Entenmann!! ----- ---------- Recipe via New Menu v0.0 Title: Apple Pancakes Categories: Breakfast, Desserts, Fruits Yield: 4 servings 2/3 c Flour; unbleached, unsifted 2 ts Sugar 1/4 ts Salt 4 ea Eggs; large, beaten 1/2 c Milk 2 c Apple; slices 3/4 c Butter or margarine 2 tb Sugar 1/4 ts Cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. ----- ---------- Recipe via New Menu v0.0 Title: Apple Raspberry Pie Categories: Desserts, Pies Yield: 8 servings 1 x Crust 2 c All purpose flour 7 oz Lard 1 tb Pple cider vinegar 1/2 ts Salt 6 tb Cold water 1/2 c + 1 tablespoon sugar 2 tb Flour 1 ts Cinnamon ---------------------------˙˙ FILLING ------------------------------ 1 pt raspberries 8 LG Granny Smith apples pt Cloves 1 1/2 T Lemon Juice ˙˙˙˙ ˙ pt NUTMEG Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larger than dish. Place and fit into dish and trim overhang to one (1) inch. Spoon in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. ----- ---------- Recipe via New Menu v0.0 Title: Apricot Basted Quail Categories: Mexican, Poultry, Game, Main Dish Yield: 4 servings 1 x Apricot Basting Sauce; * 6 ea Bacon Slices 36 oz Quail; 6 Birds * See Sowest 2 for Apricot Basting Sauce Recipe. Prepare Apricot Basting Sauce; set aside. Heat oven to 400 degrees F. Wrap each quail in 1 slice of bacon. Place, breast side up, at least 1-inch apart, on rack in a shallow roasting pan. Roast uncovered for 30 minutes. Brush generously with Apricot Basting Sauce. Roast until done, about 15 to 20 minutes longer. Heat remaining sauce to serve with quail. ----- ---------- Recipe via New Menu v0.0 Title: Apricot Crumbcake Categories: Cakes, Desserts Yield: 8 servings --------------------------------CAKE BATTER-------------------------------- 1/2 c Unsalted butter; softened 1 ts Vanilla extract 3/4 c Sugar 1 1/4 c All-purpose flour 1 Egg 1 ts Baking powder 3 Egg yolks 12 md Apricots -------------------------------CRUMB TOPPING------------------------------- 1 1/4 c All-purpose flour 1/4 ts Cinnamon 1/2 c Sugar 1/2 c Unsalted butter; melted Use this recipe with peaches, sour cherries or pineapple with equally good results. CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small spoon if they resist. Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes. CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour until a knife inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert cake onto the rack, remove the plate and cool. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via New Menu v0.0 Title: Arroz Con Pollo Categories: Chicken, Mexican, Rice, Main Dish Yield: 6 servings 1/2 c Olive Oil 2 1/2 c Chicken Broth 1/4 c Tomato Sauce 1 Clove Garlic, Minced 1 Frying Chicken Cut Up 1 c Uncooked Rice 1/8 ts Saffron (Powdered) Salt And Pepper To Taste 1 Small Onion Chopped Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. ----- ---------- Recipe via New Menu v0.0 Title: BABY TEETHING CRACKERS Categories: Crackers Yield: 15 servings 2 1/4 c Whole wheat flour 2 tb Sugar 1/4 c Corn meal 1 Egg, beaten 1/2 ts Salt 2/3 c Milk "A tasty and nutritious teething cracker, far superior to anything you will find for sale at the supermarket. These make thoughtful gifts for babies and their parents. For an alternative baby teething cracker, try the Zwieback recipe on page 139. 325~F. 60 to 70 minutes Preheat the oven to 325~F. In the food processor or in a large bowl, stir together the flour, corn meal, salt, and sugar. Add the egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball. On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1-1/2- by 3-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry. Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few extra minutes. Yield: 10-15. ----- ---------- Recipe via New Menu v0.0 Title: BAKED FRENCH TOAST Categories: Breakfast Yield: 4 servings 8 Slices form bread 1 1/2 c Milk 2 Eggs 2 tb Butter ---------------------------CINNAMON AND SUGAR MIX--------------------------- 1 tb Cinnamon 1 c Sugar Arrange bread on a cookie sheet.Beat eggs and mix well with milk.Pour milk egg mixture over the bread on cookie sheet and let stand until all the liquid is absorbed. Preheat oven to 375 degrees.Melt butter on a second non stick cookie sheet in the oven.When the butter is melted,remove cookie sheet from the oven.Transfer the soaked bread slices to the buttered cookie sheet. Return to oven and bake bread until lightly browned,about 30 minutes.Dredge French toast with cinnamon and sugar mix.Serve hot with Better Bacon and fresh fruits. Better Bacon: Place bacon slices on a cookie sheet in a single layer.Bake until half done @ 350 degrees.Remove pan from the oven.Drain the bacon on a paper towel.Scrape cooked out fat from cookie sheet with a spatula and discard.Return bacon,top side down,to cookie sheet. Sprinkle bacon very lightly with brown sugar or drizzle with maple syrup or honey.Return pan to the oven.Bake bacon until crisp and done.Drain again on paper toweling.Serve with baked French toast. ----- ---------- Recipe via New Menu v0.0 Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE Categories: Seafood Yield: 6 servings 1 ts Salt 1 Stuffing recipe 1 Carrot, thinly sliced 1 Bay leaf White pepper 1 1/2 c White wine 1 Rib celery, thinly sliced 1 Lemon, sliced very thin 6 lb Fish, dressed 4 tb Butter, melted 3/4 ts Dried marjoram 2 Shallots, thinly sliced ------------------------------CELERY STUFFING------------------------------ 3/4 c (4 ribs) 1/2 Chopped onions 1/2 c Bread crumbs 1/4 ts Savory Chopped celery 4 tb Butter Salt and fresh black pepper 1/4 c Chopped celery tops -------------------------FENNEL / TARRAGON STUFFING------------------------- 2 tb Chopped parsley 6 tb Butter, melted 1/2 ts Fennel seed 1 1/2 c Roughly torn fresh 2 tb Chopped fresh tarragon Bread crumbs Salt and fresh pepper Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish. ----- ---------- Recipe via New Menu v0.0 Title: BAKED TOMATOES Categories: Vegetables Yield: 2 servings 2 ea Good sized plum tomatoes 1 ea Grated parmesan cheese 1 ea Fine bread crumbs 1 ea Dried thyme Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. ----- ---------- Recipe via New Menu v0.0 Title: BANANA PANCAKES Categories: Breakfast Yield: 10 servings 2/3 c Unbleached flour 1 1/3 c Milk 1/2 c Whole-wheat flour 2 tb Oil 2 ts Baking powder 1 md Ripe banana, finely chopped 1/4 ts Salt Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once.Makes 10 to 12. ----- ---------- Recipe via New Menu v0.0 Title: BEEF NOODLE BAKE Categories: Beef Yield: 6 servings 1 lb Ground beef 4 c (8 oz.) noodles, cooked, 1 cn (8 oz) tomato sauce Drained 1/3 c Chopped onions 1/2 lb Velveeta Pasteurized 2 tb Chopped green bell pepper Process Cheese Spread,cubed In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40 minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings. ----- ---------- Recipe via New Menu v0.0 Title: BEST OATMEAL COOKIES Categories: Cookies Yield: 55 servings 3/4 c Low ft margarine, room temp 1 ts Ground cinnamon 1 c White sugar 1/4 ts Ground nutmeg 1/2 c Packed brown sugar 1 1/2 c Oats, uncooked 2 ea Egg whites, slightly beaten 1 c Raisins 1 1/2 c All purpose flour 1 ts Vanilla 1 ts Baking soda In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. ----- ---------- Recipe via New Menu v0.0 Title: BUTTER SAUCES #2 Categories: Sauces Yield: 1 servings 6 cl Garlic, minced Salt to taste 1/2 c Freshly chopped basil Crushed dried red chile to 4 tb Lightly toasted pine nuts Taste 1 tb White wine 1/2 lb Unsalted butter, softened 2 tb Freshly grated parmesan (2 sticks). Cheese Contributed to the echo by: Janice Norman BASIL-GARLIC-PARMESAN-BUTTER To make each sauce, mix all the ingredients together well. Melt to serve. ----- ---------- Recipe via New Menu v0.0 Title: Bacardi Rum Cake Categories: Cakes, Alcohol, Desserts Yield: 1 servings 1 c Pecans or walnuts, chopped 1/2 c Wesson oil 1 Package, yellow cake mix (2 1/2 c Bacardi dark rum -layer size) Glaze 1 Jello instant vanilla puddin 1/4 lb Butter -g mix (4 serving) 1/4 c Water 4 Eggs 1/2 c Bacardi dark rum 1/4 c Cold water 1 c Granulated sugar Preheat oven to 325F. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Repeat until glaze is all used up. Glaze: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in Rum ----- ---------- Recipe via New Menu v0.0 Title: Bacon-Flavored Dip Mix Categories: Mix, Dips Yield: 1 servings 2 tb Instant Bacon Bits 1 tb Instant Minced Onion 1 ts Instant Beef Bouillon 1/8 ts Minced Garlic Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. ----- ---------- Recipe via New Menu v0.0 Title: Baked Apple Rings Categories: Desserts, Fruits Yield: 4 servings 4 x Baking Apples (ex. Rome) 1/2 ts Cinnamon 1/2 c Brown Sugar 1/2 c Honey 1/2 ts Powdered Cloves 1/2 c Water Preheat oven to 400 deg F. Core and slice apples into 1/2" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. Variation: Very good with red-hot candies put in the center of each ring. ----- ---------- Recipe via New Menu v0.0 Title: Baked Beans Categories: Beans, Barbeque Yield: 4 servings 2 c Pork & beans (16 oz cans) 1/3 c Tart (granny smith) apples 1/3 c Bottled bar-b-que sauce 1/2 c Chopped onion 1/4 c Brown sugar 8 ea Bacon strips 1/4 c Golden rasins Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. ----- ---------- Recipe via New Menu v0.0 Title: Baked Chimichangas Categories: Mexican, Ground beef Yield: 4 servings 1 x Almond Red Sauce; * 1/2 ts Salt 1 x Jalepeno Cream Sauce; * 1/4 ts Cinnamon; Ground 1 lb Ground Beef 1/8 ts Cloves; Ground 1/4 c Onion; Finely Chopped, 1 sm. 4 oz Green Chiles; Chopped, 1 can 1 ea Clove Garlic; Finely Chopped 1 c Tomato; Chopped, 1 medium 1/4 c Almonds; Slivered 8 ea Flour Tortillas; ** 1/4 c Raisins 1 ea Egg; Large, Beaten 1 tb Red Wine Vinegar 2 tb Margarine Or Butter;Softened 1 ts Red Chiles; Ground * See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven. ----- ---------- Recipe via New Menu v0.0 Title: Baked Hush Puppies Categories: Breads Yield: 24 servings 2/3 c Yellow Cornmeal 1/3 c Skim Milk 1/3 c Flour 1 tb Vegetable Oil 1 ts Baking Powder 1/8 ts Pepper 1/2 ts Salt 1 Egg Beaten 1/2 c Minced Onion Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. (Fat 1. Chol. 11.) ----- ---------- Recipe via New Menu v0.0 Title: Baked Lasagna Categories: Italian, Beef, Main dish Yield: 6 servings 1 Onion, minced 1/4 ts Pepper 1 Clove garlic menced 1/2 lb Lasagna noodles 1 lb Ground beef 2 1/2 qt Boiling water 2 ts Shortening 1/2 lb Sliced Mozzarella cheese 1 md Can whole tomatoes 1 c Cream cottage cheese 1 cn Tomato sauce 1/2 c Cheddar cheese 1 ts Oregano Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. ----- ---------- Recipe via New Menu v0.0 Title: Baked Rock Cornish Game Hen Categories: Poultry, Main dish, Game Yield: 4 servings 4 ea Rock Cornish game hens 1 x Salt & pepper 1/4 c Canned beef consomme 1/4 c Light corn syrup 1 x Butter If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. ----- ---------- Recipe via New Menu v0.0 Title: Banana Cake Categories: Cakes, Desserts Yield: 6 servings 1 c Butter, softened 1 1/2 c Bananas, ripe, mashed 2 c Sugar 1/4 lb Butter or margarine, softene 2 Eggs, room temperature 8 oz Cream cheese, softened 3/4 c Milk 16 oz Sugar, confectioners 3 c Flour 2 ts Vanilla 2 ts Baking powder Cream butter and sugar. Add eggs. Mix. Combine flour and baking soda. Add to butter/sugar mixture alternating with milk --beginning and ending with flour mixture. Fold in mashed bananas. Pour into 3 greased and floured 9-inch round cake pans. Bake (in preheated oven) at 350 for 25-35 minutes (or until cake springs back when lightly touched). Cool and frost between layers and sides with cream cheese frosting. FROSTING: Combine and spread on cooled cake. ----- ---------- Recipe via New Menu v0.0 Title: Banana Chocolate Pudding Cake Categories: Cakes, Chocolate, Low-cal, Desserts Yield: 6 servings 3/4 c Cake flour 2 tb Sugar 1/3 c Nonfat dry milk powder 1/2 c Evap skim milk 1 Env. (4 svgs) low cal 1/2 ts Vanilla -chocolate pudding mix 1 ds Salt 1 ts Baking powder 1/2 c Thawed cool whip (or use my 4 Eggs, separated -mock cool whip recipe) 1 tb Lemon juice 2 md Bananas From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later. 1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam. 2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. 3. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat a med-high til mixture is combined. 4. In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. 5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean. 6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. 7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces. ----- ---------- Recipe via New Menu v0.0 Title: Banana Cream Pie Categories: Pies, Desserts Yield: 6 servings 1 ea Banana 1 ea Baked 9" pie shell,cooked 2 pk (4 serv)banana or vanilla; 2 1/2 c Cold milk 1 x Instant pudding 2 c Thawed kool whip topping Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired ----- ---------- Recipe via New Menu v0.0 Title: Banana Lemon Sauce For Pancakes Categories: Sauces, Breakfast Yield: 4 servings 1/4 c Butter 2 ts Cinnamon 1/2 Lemon 3 Bananas; diced 1 Orange 1 tb Honey; or to taste Grate orange to to produce grated rind. Squeeze juice from orange and 1/2 lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are soft. Add remaining ingredients and serve hot. from _The Berton Family Cookbook_ posted by Anne MacLellan ----- ---------- Recipe via New Menu v0.0 Title: Banana-Nut Muffins Categories: Breakfast, Muffins, Bread Yield: 6 servings 2 c Unbleached flour, sifted 1 c Sugar 3 ts Baking powder 2 ea Large eggs 1/2 ts Salt 1 1/3 c Mashed ripe bananas (3 med.) 1/2 c Shortening 1 c Chopped walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Recipe via New Menu v0.0 Title: Barbecue Sauce 1 Categories: Cajun, Sauces, Barbeque Yield: 1 servings 3 c Onions, chopped 3 tb Lea & perrins 1/4 c Honey 1 c Dry white wine 1 tb Garlic, chopped 1/2 ts Mint, dried 2 tb Lemon juice 3 tb Vinegar 1 c Sweet pepper, chopped 1 tb Liquid smoke 1 tb Salt 2 c Ketchup 1/2 c Parsley, dried 1/2 tb Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Recipe via New Menu v0.0 Title: Barbecued Chicken Categories: Chicken, Barbeque Yield: 8 servings 2 1/2 lb Cut up chicken fryer 2 tb Cornstarch 1 c Catsup 1 tb Lemon juice 1/4 c Worcestershire sauce 1 ts Salt 1/4 c Vinegar 1 ts Celery seed 1/4 c Packed brown sugar 1/4 ts Liquid smoke 1 ea Med. onion, chopped 2 ea Dashes red pepper sauce Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Barbecued Ribs Categories: Cajun, Main dish, Meats, Barbeque Yield: 4 servings 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 ts Chili powder 1 ts Salt 2 x Dashes Tabasco sauce 2 c Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. ----- ---------- Recipe via New Menu v0.0 Title: Basic Cookie Mix Categories: Mix, Cookies Yield: 1 servings 8 c Unbleached Flour 2 1/2 c Granulated Sugar 2 c Brown Sugar, Firmly Packed 4 ts Salt 1 1/2 ts Baking Soda 3 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks. Makes about 16 cups of mix. ----- ---------- Recipe via New Menu v0.0 Title: Basic Divinity Categories: Candies Yield: 6 servings 2 c White Sugar, Granulated 2 lg Egg Whites 1/2 c Light Corn Syrup 1 ts Vanilla Extract 1/2 c Water 1 c Nuts, Chopped * 1 pn Salt * Chopped cherries or chopped orange peels may be used in place of chopped nuts. ~------------------------------------------------------------------------- NOTE: To prewarm a candy thermometer, simply place it in a sauce pan of cold water and bring it to a boil. Let it simmer until you need the thermometer. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240ųF. STEP 6: Test the syrup when the thermometer registers 246ųF. Continue testing until it reaches the firm-ball stage, 246ų to 260ųF. Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. ----- ---------- Recipe via New Menu v0.0 Title: Basic Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Yield: 6 servings 1 lb Ground Beef 1 ea Egg; Large 1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry 1/4 c Milk 3/4 ts Salt 1/8 ts Pepper 1 ts Worcestershire Sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. ----- ---------- Recipe via New Menu v0.0 Title: Bean Burrito Layers Categories: Beans, Vegetarian, Mexican Yield: 4 servings 1/2 c Green Lentils; dried 1 tb Chili Powder 1/4 c Pinto Beans; dried 1/4 c Coriander Leaves; chopped 1/4 c Red Kidney Beans; dried 6 oz Monterey Jack Cheese; grated 1/4 c Baby Lima Beans; dried 6 Flour Tortillas; 10" 1 Onion; medium 1 Tomato; medium, chopped 4 Garlic Cloves 1 Lettuce; shredded 2 Jalapeno Peppers * 1 Salsa 1 tb Oregano; dried Servings: 4 Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance. Peel and crush the garlic. Drain the lentil-bean mixture. Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquor as necessary to process. [The final puree should be quite thick.] Pre-heat the oven to 325 F. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores. It can significantly reduce flatulence. ----- ---------- Recipe via New Menu v0.0 Title: Bean Dip Categories: Appetizers, Vegetarian, Mexican, Dips Yield: 6 servings 1/4 c Green Chilies, diced 1/4 ts To 1/2 ts Cumin 1/4 c Tomato Sauce -or- Mild Chili 1/2 Garlic Clove, minced -Salsa (green or red) 30 oz Can Refried Beans 4 Green Onions, chopped Keywords: Diabetic This dip makes a marvelous burrito filling. Simply spoon the bean dip inside a warm tortilla and roll up. For an even easier bean dip, combine several tablespoons of salsa with refried beans and serve with tortilla chips. Low-Fat Cheese, freshly grated (optional) Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook until onions are tender. Add beans and cook approximately 8 minutes. Serve either hot or cold; top with grated low-fat cheese if desired. Yield: 16 servings, 4 cups One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat: 1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg Potassium: 262 mg Exchange: 1 Starch/Bread * Good source of dietary fiber Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via New Menu v0.0 Title: Beef Burritos Categories: Mexican, Beef Yield: 8 servings 2 c Beef; Cooked, Shredded 2 c Lettuce; Shredded 1 c Refried Beans; Below 2 c Tomatoes; Chopped, 2 Medium 8 ea Flour Tortillas; * 1 c Cheddar Cheese; Shredded -------------------------------REFRIED BEANS------------------------------- 1/2 c Lard Or Vegetable Oil 1 tb Cumin; Ground 2 c Pinto Beans; Cooked 1 ts Salt 2 tb Chile Powder 1/8 ts Pepper * Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired. ----- ---------- Recipe via New Menu v0.0 Title: Beef Stroganoff Categories: Beef, Main Dish Yield: 4 servings 1 tb Vegetable oil 1 ts Salt 1 lb Sirloin steak * 1/4 ts Pepper 8 oz Fresh mushrooms, sliced 1 c Dairy sour cream 1/4 c Water 2 c Hot cooked rice or noodle 2 tb Unbleached flour 1 ea Medium onion, sliced 1 ts Dry mustard ------------------------STIR OIL AND MEAT IN 2-QT CA------------------------ * Sirloin Steak is to be boneless and sliced into thin strips. and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. ----- ---------- Recipe via New Menu v0.0 Title: Beef Tacos Categories: Mexican, Main dish Yield: 6 servings 1 lb Ground beef 1 ea Chopped onion 1 x Salt to taste 1 ea Clove garlic (optional) 1 pk Taco shells 1 c Green chili or taco sauce Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat. ----- ---------- Recipe via New Menu v0.0 Title: Beef With Wine and Mushroom Sauce Categories: Meats, Main dish, Beef Yield: 10 servings 3 1/2 lb Beef chuck cut in pieces 1 cn Golden mushroom soup 1 c Red wine 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook ----- ---------- Recipe via New Menu v0.0 Title: Beer Marinade for Beef Categories: Cajun, Sauces Yield: 8 servings 2 c Beer (12 oz or 10 oz cans) 1 tb Prepared horseradish 2 ts Salt 1 ts Onion powder 1/2 c Olive oil 2 tb Lemon juice 1 ts Ground cayenne pepper 1 ts Garlic powder 1 tb Wine vinegar Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. ----- ---------- Recipe via New Menu v0.0 Title: Ben & Jerry's Oreo Mint Ice Cream Categories: Ice cream, Desserts, Chocolate Yield: 1 servings 2/3 c Oreo's; coarsely chopped 2 c Heavy or whipping cream 2 lg Eggs 1 c Milk 3/4 c Sugar 2 ts Peppermint extract Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. ----- ---------- Recipe via New Menu v0.0 Title: Best Chocolate Cake with Fudge Frosting Categories: Cakes, Desserts, Chocolate Yield: 12 servings 2 c Flour 1 ts Vanilla 2 c Sugar 1/2 ts Baking powder 1/2 c Shortening 2 Eggs 3/4 c Water 4 oz Unsweetened chocolate, 3/4 c Buttermilk -melted and cooled 1 ts Baking soda Fudge frosting (see below) 1 ts Sale 1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. 3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). 4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost. ====================================================================== Fudge Frosting 2 c sugar 1/2 c shortening 3 oz unsweetened chocolate 2/3 c milk 1/2 t salt 2 t vanilla Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla. ----- ---------- Recipe via New Menu v0.0 Title: Black Forest Cheesecake Delight Categories: Desserts, Cakes Yield: 10 servings 1 c Chocolate wafer crumbs 3 tb Parkay margarine; melted 8 oz (2) Cream cheese; softened 2/3 c Sugar 2 Eggs 6 oz Semi sweet Choc pieces; 1/4 ts Almond extract -melted 1 Frozen whip topping; thawed 21 oz Can cherry pie filling Combine crumbs and margarine; press onto botton of 9 inch springform pan. Bake 350 degrees for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electic mixter until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. Shared by Judi M. Phelps - The San Jose Kid Uploaded to GENIE. ----- ---------- Recipe via New Menu v0.0 Title: Black and White Fudge Categories: Candies, Desserts Yield: 6 servings 3 c Sugar 1 tb Vanilla 4 tb Cocoa 2 tb Butter or butter substitute 1 1/2 tb White corn sirup 1 1/2 c Cream Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. ----- ---------- Recipe via New Menu v0.0 Title: Blackened Redfish Categories: Cajun, Main dish, Barbeque, Seafood Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 tb Sweet paprika 2 1/2 ts Salt 1 ts Onion powder 1 ts Garlic powder 1 ts Ground cayenne pepper 3/4 ts Ground white pepper 3/4 ts Ground black pepper 1/2 ts Dried thyme leaves 1/2 ts Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----- ---------- Recipe via New Menu v0.0 Title: Blender Breakfast Categories: Beverages, Fruits, Breakfast Yield: 1 servings 1 Ripe banana, peach, or 1/2 c Low-fat yogurt Nectarine, peeled, cut up. 1 ts Honey, sugar or maple syrup 1/2 c Milk OR 1 tb Natural bran 1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass. ----- ---------- Recipe via New Menu v0.0 Title: Blueberry Buttermilk Muffins Categories: Muffins, Cakes, Desserts Yield: 24 servings 2 1/2 c Flour 2 x Eggs, Beaten 1 1/2 ts Baking Powder 1 c Buttermilk 1/2 ts Soda 4 oz Butter 3/4 c Sugar 1 1/2 c Blueberries 1/4 ts Salt Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake until golden brown at 400ųF for 20 -30 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Boiled Crabs Categories: Cajun, Main dish, Barbeque, Seafood Yield: 4 servings 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----- ---------- Recipe via New Menu v0.0 Title: Bon Appetit's Strawberry Bread Categories: Cakes, Breads, Desserts Yield: 1 servings 1 10-oz. package frozen 1 1/2 c All-purpose flour - strawberries, in syrup, 1 c Sugar - thawed, undrained 1 ts Cinnamon 2 Eggs 1/2 ts Baking soda 3/4 c Oil Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. SOURCE: Bon Appetit magazine; shared by Cate Vanicek ----- ---------- Recipe via New Menu v0.0 Title: Boston Baked Beans Categories: Vegetables, Beans Yield: 4 servings 4 c Navy beans 4 tb Brown sugar 3 ts Salt 1 tb Dry mustard 1 Onion, chopped 1/2 lb Salt pork Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary. Mrs. Jack Beasley ----- ---------- Recipe via New Menu v0.0 Title: Braised Beef Categories: Meats, Main dish, Beef Yield: 4 servings 1 ea Scallion 1/4 c Medium dry sherry 1 ts Sugar 1 ea Clove garlic, minced 1/2 ts Salt 1 x Dash pepper 2 x Slice minced fresh gingeroot 2 1/2 tb Peanut oil 2 lb Beef chuck 1/2 c Imported soy sauce 3 c Chicken stock Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton ----- ---------- Recipe via New Menu v0.0 Title: Broiled Chicken Fajitas Categories: Mexican, Chicken Yield: 2 servings 1/2 lb Boned, Skinned Chicken Flavoring Breasts 1 tb Vegetable Oil 1 tb Lemon Juice 1/2 c Green Pepper Strips, 1/2 ts Garlic Powder 1/2 c Thin Onion Wedges 1/2 ts Seasoned Salt 1/2 c Tomato Wedges 1/4 ts Each Oregano & Pepper 1/4 c Mild Picante Sauce Few Drops Liquid Smoke in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until Crisp-Tender. Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With Four Hot Corn Tortillas. ----- ---------- Recipe via New Menu v0.0 Title: Broiled Tomatoes (Mexican) Categories: Mexican, Sauces Yield: 1 servings Tomatoes Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler--do not have the flame too high or the tomato will burn without cooking through--and turn them from time to time so that they cook through evenly--the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend the tomato, skin, core, and seeds to a fairly smoothe sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin ~is- charred; that adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico by Diana Kennedy, 1972. ----- ---------- Recipe via New Menu v0.0 Title: Brown Sugar Taffy Categories: Candies Yield: 1 servings 2 c Brown sugar Nuts; chopped 1/2 c Vinegar and water together Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands! Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH ----- ---------- Recipe via New Menu v0.0 Title: Brownie Mix Categories: Mix Yield: 1 servings 6 c Unbleached Flour 4 ts Baking Powder 4 ts Salt 8 c Sugar 1 cn (8 oz) Unsweetened Cocoa 2 c Vegetable Shortening Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 17 cups of mix. ----- ---------- Recipe via New Menu v0.0 Title: Burgundy Style Beef Categories: Beef, Marinade, Main dish Yield: 4 servings 2 lb Round steak 1 x Salt and pepper to taste 3 ea Onions 2 ea Garlic cloves 1/8 ts Thyme 1 ea Bay leaf 1 ts Parsley 2 ea Strips lemon peel 1 1/4 c Burgundy 4 tb Oil 3 ea Slices bacon 2 tb Flour 2/3 c Beef stock 6 oz Mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Burrito Filling Categories: Beef, Mexican Yield: 6 servings 4 tb Oil 4 oz Can green chilies 14 1/2 oz Can beef broth 12 oz Can vegetable juice 3 1/2 To 4 lb. beef stew meat 3 Minced cloves garlic shredded cheddar cheese Brown meat in oil and drain. Add remaining ingredients except cheese. Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese. ----- ---------- Recipe via New Menu v0.0 Title: Butter Cake Categories: Cakes, Desserts Yield: 6 servings 1/2 c Butter or butter substitute 2 c Flour 1 c Sugar 2 ts Baking powder 2 Eggs 1/4 ts Salt 3/4 c Milk 1 ts Vanilla Cream sugar and butter. Add egg yolks and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and butter. Beat thoroughly. Add flavoring. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. When cool, put layers together with peach filling. The Household Searchlight ----- ---------- Recipe via New Menu v0.0 Title: Butter Tarts Categories: Pies, Desserts Yield: 1 servings 1/4 c Butter 1/2 c Corn syrup 1/2 c Brown sugar; packed 1/2 c Raisins; or currants 1/2 ts Vanilla 12 Tart shells;lined with 1 Egg -pastry shells "These tarts were the basis for Butter Tart Pie and Butter Tart Squares which appeared in later decades. Another variation uses maple syrup instead of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories whether they were adpated from southern pecan pie, old-fashioned sugar pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opnions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how the tart pans should be filled." In bowl, cream together butter, sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling, two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via New Menu v0.0 Title: Butter ginger sauce for pasta Categories: Sauces Yield: 4 servings 1/2 c Butter 1 ts Dried basil 3 tb Grated fresh giner 4 ea Whole gr onions finely chop 4 ea Garlic cloves finely chopped 1 ea Fresh black pepper 1/2 ts Hot red pepper flakes 1/4 c Fresh grated parmaesam Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. ----- ---------- Recipe via New Menu v0.0 Title: CAJUN SEASONING Categories: Spices, Cajun Yield: 1 servings 1/2 c Salt 1/4 c Black pepper 3/4 c Garlic,chopped 1/4 c Cayenne pepper Combine together.Store in sealed glass jar.Self life unlimited. ----- ---------- Recipe via New Menu v0.0 Title: CHERRY SOUFFL Categories: Desserts Yield: 6 servings 3/4 c Cherry pur‚e 1 Pinch of salt 1 tb Fresh lemon juice Sugar to taste 3 Egg whites Pit and pur‚e enough sour cherries to make 3/4 cup. (My guess is that something over 1 cup whole cherries will be required.) Preheat the oven to 375ųF. Oil a 1-quart souffl‚ dish and sprinkle it with sugar. Heat the cherry pur‚e in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot pur‚e until evenly blended. Spoon into the souffl‚ dish and bake for 20-25 minutes. Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A. Knopf, Inc. (c) 1979. ----- ---------- Recipe via New Menu v0.0 Title: CHESS PIE Categories: Pies, Desserts Yield: 6 servings 1 ea 9" pie shell,unbaked 4 ea Eggs 1 c Sugar 1/4 c Butter, softened 1 tb Vinegar 1 tb Cornmeal 1 tb Flour 1 ts Vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. ----- ---------- Recipe via New Menu v0.0 Title: CHIPPED BEEF DIP Categories: Dips, Creole, Meats, Appetizers Yield: 8 servings 8 oz Cream cheese (room- 1 tb Green bell pepper Temperature) (finely chopped) 2 tb Milk 1/8 ts Black pepper 1 Jars (2-1/2 oz) chipped 1/2 c Sour cream Beef (finely chipped) 1/4 c Pecans (finely chopped) 2 tb Onions (minced) 1 lb Chips or crackers Quick and easy. Serve with chicken fricassee and rice. Preheat oven 350F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350F oven. Serve hot with chips or crackers. ----- ---------- Recipe via New Menu v0.0 Title: CINNAMON CRISPS Categories: Desserts, Cookies, Holidays Yield: 24 servings 1 x -Dottie Cross TMPJ72B 1 1/4 c All-purpose flour 8 tb Unsalted butter; softened 1 ts Baking powder 1/3 c Sugar 1 ts Ground cinnamon 1 tb Sugar 1/8 ts Salt 1 ea Large egg yolk 24 ea Walnut halves 1/2 ts Vanilla Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes. Beat in the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough. Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long. Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick. Arrange the slices about 2 inches apart on the prepared baking sheets. Flatten the slices slightly with a fork, and top each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely. The cookies will keep, stored in an airtight container at room temperature, for 3 days. Makes 24 cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via New Menu v0.0 Title: CRUMB CRUST Categories: Pies, Desserts Yield: 6 servings 1 c Flour 6 ts Butter or margarine 1 x Inch of salt 1 ts Cinnamon or nutmeg Combine above ingredients in a small bowl.Mix thoroughly. ----- ---------- Recipe via New Menu v0.0 Title: CUSTARD PIE Categories: Pies, Desserts Yield: 6 servings 2 ea Eggs,slightly beaten 2 tb Milk 2 c Sugar 1/2 c Flour 1 ts Vanilla 4 c Rhubarb Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream. ----- ---------- Recipe via New Menu v0.0 Title: Caesar Salad Dressing Mix Categories: Mix Yield: 1 servings 1 1/2 ts Grated Lemon Peel 1 ts Oregano 1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese 1/2 ts Pepper Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing. ----- ---------- Recipe via New Menu v0.0 Title: Cajun Catfish Categories: Cajun, Seafood Yield: 4 servings 4 Catfish fillets (4 oz. each 1/2 ts Cayenne pepper 1 oz Wheat flakes cereal 1/2 ts Black pepper 1 tb Paprika 1/2 ts White pepper 1/4 ts Salt 1/2 ts Thyme 1/4 ts Onion powder 1 tb Oil 1/4 ts Garlic powder 1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. ----- ---------- Recipe via New Menu v0.0 Title: Cajun Spiced Chicken Categories: Cajun, Chicken Yield: 8 servings 1 c Vegetable Juice Cocktail (1 /2 lB.) 2 tb Red Wine Vinegar 2 tb Chopped Celery 2 ts Hot Sauce 2 tb Diced Green Bell Pepper 1/2 ts Oregano 2 tb Chopped Onion 1 cl Garlic 1 tb Cornstarch 4 Skinned Drumsticks 4 c Hot, Cooked Regular Rice Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture & Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice. ----- ---------- Recipe via New Menu v0.0 Title: California Style Huevos Rancheros Categories: Eggs, Mexican Yield: 4 servings 1 tb Olive oil 1/4 ts Ground Mexican oregano 1/2 Medium-size onion, chopped 1/2 ts Salt 3/4 c Tomato juice, OR 1/2 cup 4 Corn tortillas -tomato sauce thinned with 2 4 To 8 eggs Tbsp water 2 Avocados, peeled and thinly 1 sm Clove garlic, minced -sliced lengthwise 3 Whole chiles, parched, 1/2 c Grated Monterey Jack or -peeled and chopped, OR 4 oz -Cheddar cheese Canned whole green chiles, 4 Lettuce leaves, coarsely -chopped -chopped 3/4 ts Ground cumin ...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch. 1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent. Add tomato juice, garlic, chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point. 2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven. At the same time, warm the extra tortillas you are serving as bread. 3. Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion. As you stir, slide the egg from the cup into the water. Cover the pan when all eggs have been added. 4. To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted. Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves. Makes 4 servings. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93 ----- ---------- Recipe via New Menu v0.0 Title: Candied Apples Categories: Candies Yield: 6 servings 2 c Sugar 1 c Hot water 4 Or 5 apples Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar. Mrs. H. Martin, Tieton, WA. ----- ---------- Recipe via New Menu v0.0 Title: Candy Making Information Categories: Candies, Information Yield: 1 servings No ingredients; see text Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F. Cold Water Test Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very cold water. Shape the syrup with the fingers of one hand. Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water. Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers. Hard ball: The ball which is formed is distinctly chewy. Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers. Hard crack: The brittle mixture will not stick to the teeth. If a thermometer is used, it should be tested in boiling water. It should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F., cook candy 2 degrees lower. Make your adjustments accordingly. ----- ---------- Recipe via New Menu v0.0 Title: Caramel Apples Categories: Candies Yield: 6 servings 6 md Apples 1 c White corn syrup 1 1/4 c Margerine 1 cn Sweetened condensed milk 2 3/4 c Dark brown sugar, firmly -(like Eagle brand) -packed 1 1/2 ts Vanilla In heavy saucepan or skillet, melt margarine and sugar. Add corn syrup and condensed milk. Cook until mixture forms a firm ball in cold water. Remove from heat, beat. Add vanilla. Place sticks in apples and dip in mixture. Set apples on waxed paper lined surface. Courtesy of: Joann Pierce ----- ---------- Recipe via New Menu v0.0 Title: Caramel Candy Categories: Candies Yield: 1 servings 3 c Sugar 2 c Cream 1 1/2 c White karo Salt; pinch Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on buttered plate and cut in squares. Wrap in oil paper. Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH ----- ---------- Recipe via New Menu v0.0 Title: Carrot Cake Categories: Cakes, Desserts Yield: 12 servings 1 c Oil 1 ts Baking Soda 1 c Sugar 1 ts Salt 1 c Brown Sugar 1 ts Baking Powder 1 ts Vanilla 2 ts Cinnamon 4 x Eggs 3 c Carrots, Shredded 2 c Flour, Whole Wheat 1 c Walnuts, Chopped 1/3 c Dry Milk In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350ųF for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Recipe via New Menu v0.0 Title: Ceasar Salad Categories: Salads Yield: 2 servings 20 ea Large romaine leaves 1/2 ea Juice of one lemon 1 ea Head lettuce 1/4 c Olive oil 1 c French bread cut 1/2 in cube 1/2 ts Worcestershire sauce 1 ea Large garlic clove 1/4 c Grated romano cheese 1 ea Egg 1 ea Fresh ground pepper to taste 1/4 ts Salt Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2. ----- ---------- Recipe via New Menu v0.0 Title: Cheddar Spread Categories: Cheese, Appetizers, Spreads Yield: 4 servings 1 lb Butter 1 ts Worcestershire sauce 8 oz Cheddar; sharp, grated 1/4 ts Garlic powder 4 oz Romano cheese; grated 1/2 ts Paprika; sweet or hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----- ---------- Recipe via New Menu v0.0 Title: Cheese Cake Categories: Cakes, Desserts Yield: 1 servings 1 c Sugar 1 c Half & half 2 tb Flour 1 ts Vanilla 1 lb Cream Cheese * Pastry 4 Eggs Line a deep pan with pastry. Mix flour and sugar together; add the cream cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla and combine with first mixture. Pour into pastry shell, which has been baking at 400ųF until starting to brown. Remove only long enough to pour in filling. Reduce heat to 325ųF and bake for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via New Menu v0.0 Title: Cheesy broiled flounder Categories: Seafood, Main dish, Cheese Yield: 4 servings 2 lb Flounder or white fish 2 tb Lemon juice 1/2 c Parmesian cheese 1/4 c Butter, softened 3 tb Mayonnaise 3 ea Green onions, chopped 1/4 ts Salt 1 ea Dash of hot sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. ----- ---------- Recipe via New Menu v0.0 Title: Cherry Cake Categories: Cakes, Desserts Yield: 6 servings 1 3/4 c All purpose flour 3 Eggs, separated 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1/2 c Milk 1/4 ts Nutmeg 1 c Glace cherries (1/2 lb) cut 1/2 c Butter -in halves 1 c Sugar Sift flour, measure and sift again with the baking powder, salt and nutmeg. Cream butter and sugar well. Add the egg yolks and vanilla. Beat well again. Add 1-1/4 cups of the flour alternately with the milk,beginning and ending with flour and beating smooth after each additions. Fold in the egg whites which have been beaten until stiff. Sprinkle half of the flour that was saved out over the batter, then sprinkle cherries over, and then remaining flour, fold gently until all is well blended. Bake in a well greased 5x9 loaf pan for about 1 to 1-1/2 hours at 350 F or until done. Origin: Found in recipe box bought at garage sale. Shared by: Sharon Stevens ----- ---------- Recipe via New Menu v0.0 Title: Chicken And Orange Salad Categories: Mexican, Salads, Chicken Yield: 6 servings 2 tb Scallions Or Green Onions; * 1/4 c Fresh Cilantro;FinelySnipped 2 tb Lime Juice 3 tb Orange Juice 1/4 ts Salt 1/2 ts Salt 2 c Cooked Chicken; Cut Up 1/2 ts Cinnamon; Ground 1 c Green Peas; Cooked 1/4 ts Pepper; Freshly Ground 1 c Mayonnaise Or Salad Dressing 1 x Lettuce Leaves 1/4 c Carrot; Finely Chopped 3 ea Oranges; ** 1/4 c Celery; Finely Chopped 2 ea Avocados; *** * Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Breasts With Rice Categories: Chicken Yield: 4 servings 2 1/2 oz 1 jar (2 1/2 oz) dried beef 1 1/2 lb (2 med.) chicken breasts 2 ea Med. stalks celery, chopp 1/2 ts Seasoned salt 2 c Cooked rice 1 x Paprika 2 tb Chopped parsley 1 sm Small Onion, chopped 1 oz Jar (1 oz) pine nuts (opt.) 1 tb Butter or Margarine ------------------------SNIP BEEF INTO SMALL PIECES------------------------ * Have the butcher bone and cut each breast in to halves. onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Chunks with Peanuts in Spicy Sauce Categories: Hot & spicy, Main dish, Poultry Yield: 4 servings 1/2 c Peanuts; raw 3 c Peanut oil 2 ea Whole chicken breasts at roo 1 ea Large egg white 1 1/2 tb Water chestnut flour 1 x -----------sauce------------ 4 ea Green onions 2 ea Large cloves garlic 1 tb Minced ginger root 1/2 c Chicken stock 1/2 tb Sesame oil 1/2 tb Chinese red vingear 1/2 tb Dark soy sauce 1 1/2 ts Chili paste with garlic 1 tb Dry sherry 1 ea Pinch sugar 1 ea Cornstarch paste ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Coating Mix Categories: Mix, Chicken Yield: 1 servings 2 tb Parsley Flakes 1 tb Ground Oregano 1 tb Ground Marjoram 1 tb Ground Thyme 2 ts Ground Rosemary 1 ts Garlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ground Ginger 1 ts Pepper 1 ts Ground Sage 1 tb Paprika Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight container and label as Chicken Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/2 Cup of mix Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour, 1/4 cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water, and 2 T vegetable oil in a medium bowl. Preheat the oven to 425 degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken in the batter that has been well blended. Place coated chicken pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden brown and tender. VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended, and fry in hot oil. Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk, sugar, baking powder and salt. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Marinade Categories: Sauces, Chicken Yield: 5 servings 1 ts Fine sliced fresh ginger 1/4 c Olive oil 2 ea Cloves garlic 1/4 c Soy sauce 1/4 c Lemon juice 1 ea Green onion, chopped 2 tb Brown sugar Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Pate Categories: Low-cal, Chicken, Appetizers Yield: 6 servings 1 1/2 c Chicken breast,cooked,minced 2 ts Lemon juice 8 oz Neufchatel cheese, softened 1/4 ts Hot sauce 3 tb Chopped onion 1/8 ts Ground nutmeg 2 tb Dry sherry 1 ds Paprika 2 tb Mayonnaise (diet) Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium. ----- ---------- Recipe via New Menu v0.0 Title: Chicken Soup Categories: Soups, Chicken Yield: 4 servings 1 Chicken and giblets, cut up 1 Onion, med., chopped 1 tb Salt 1 Garlic clove, minced 4 Carrots, chopped 1 c Rice or noodles 6 Celery stalks w/leaves, chop Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. ----- ---------- Recipe via New Menu v0.0 Title: Chicken and Mushroom Casserole Categories: Poultry, Main dish, Casserole, Chicken Yield: 6 servings 4 lb Chicken 16 oz Bottle italian dressing 6 c White wine 1 lb Fresh mushrooms 2 x Garlic cloves 4 c Chicken gravy (10 1/2 oz) emove skin and bones from chicken and cut into bite sized pieces. ash and trim mushrooms and cut in half. In large casserole dish, ombine chicken, mushrooms, whole Garlic Cloves, Wine and dressing. over and marinate in refrigerator overnight. Remove chicken and ushrooms and measure 2 cups of marinade. Pour remaining marinade nto another container. Return chicken and mushrooms to casserole. ix 2 cups marinade with cans of gravy and pour over chicken. Bake at 25 degrees for 1 1/2 hours. Serve hot over rice, potatoes or bis- uits. ote 1: Remaining marinade can be frozen for later use as marinade or barbeque. ----- ---------- Recipe via New Menu v0.0 Title: Chili Seasoning Mix Categories: Mix, Chili Yield: 1 servings 1 tb Unbleached Flour 2 tb Instant Minced Onion 1 1/2 ts Chili Powder 1 ts Seasoned Salt 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/2 ts Sugar 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. ----- ---------- Recipe via New Menu v0.0 Title: Chimichangas Categories: Ground beef, Mexican Yield: 12 servings 1 lb Ground beef 3 c Shredded letus 10 oz Tomatoes and green chili 8 oz Shredded cheddar cheese -(ro-tel) 1/4 c Sliced green onions 1 pk Taco seasoning 1 1/2 c Taco sauce 1 pk Flour tortillas oil Brown meat & drain. Stir in tomatoes, green shilis and taco seasoning. Simmer for 5 minutes. Spoon 1/3 c. onto a tortills; fold like burrito. Secure with a toothpick; fry in 1 inch of oil, then drain, repeat until mixture is used. Top with lettues, cheese onions, and taco sauce as desired. serves 12 ----- ---------- Recipe via New Menu v0.0 Title: Chinese Smokey Ribs Categories: Chinese, Pork, Barbeque Yield: 6 servings 6 lb Pork spareribs 1 x Chinese dry marinade Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. ----- ---------- Recipe via New Menu v0.0 Title: Chocoholics Cookies Categories: Cookies, Desserts, Chocolate Yield: 50 servings 4 oz Unsweetened Chocolate 12 oz Semi-Sweet Chocolate 3 oz Unsalted Butter 3 oz Margarine 1 1/2 tb Instant Espresso 4 ea Eggs 1 1/2 c Sugar 4 tb Vanilla 3 c Flour 1/2 ts Baking Powder 1/4 ts Salt 6 oz Semi-Sweet Chocolate 8 oz Pecan Halves 8 oz Walnut Halves 6 oz Semi-Sweet Chocolate, melted in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Cake Categories: Cakes, Chocolate, Desserts Yield: 12 servings ------------------------------------CAKE------------------------------------ 1 c Shortening 1 c Milk 2 c Sugar 2 c Flour 3/4 c Cocoa 1 ts Baking soda 4 Egg; beaten 1 tb ;Water -----------------------------------ICING----------------------------------- 2 1/2 c Sugar 2 1/2 tb Cocoa 1 1/4 c Milk 2 1/2 tb Butter Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work). Pour batter into pans evenly, and bake at 350 F. until the cake leaves the edges of the pans and springs back when touched. Invert pans on a wire rack to cool. Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234 F to 240 F). Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake. --- Tavia McArthur Comanche, TX ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Chip Cookie Dough Ice Cream Categories: Ice cream, Chocolate, Desserts Yield: 24 servings 2 c Milk 4 c Whipping Cream 1 3/4 c Sugar Pillsbury Chocolate Chip 1/2 ts Salt - Cookie Dough (large size) 2 c Half & Half - OR homeade cookie dough 1 tb Vanilla Extract Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially yummy! ----- ---------- Recipe via New Menu v0.0 Title: Chocolate Frosting Categories: Chocolate, Cakes, Desserts Yield: 6 servings 1 1/2 c Sugar -think it's T.) 1/2 c Milk 1 ts Vanilla 1 tb Butter