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Katie’s Kitchen

Tried and True Favorites

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Information
Recipes Logged From The Woods Of North Idaho

2
RECIPE CATEGORIES
-----------------------------

ALLRECIPES

APPETIZERS

BEVERAGES

BREAD

BREAKFAST

CAKESandPIES

CANDY

CASSEROLES

COOKIES

COOKIES IN A JAR

CROCKPOT

DESSERTS

FISHandSEAFOOD

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MAIN DISHES

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PASTA

POULTRY

PRESERVING

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SAUCES

SNACKS

SOUPSandSTEWS

VEGETABLES

VEGETARIAN 3
4
**********************************************************************
* ALLRECIPES - Almond Butter Beverage Mix
**********************************************************************

Almond Butter Beverage Mix


* Exported from MasterCook *

Almond Butter Beverage Mix

Recipe By : Katie, source unknown


Serving Size : 1Preparation Time :0:00
Categories: Beverages

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 c packed brown sugar
1 c soft butter
2/3 c.amaretto -- or 1/2 c. water and
2tsp. almond extract
1/2 c.powdered creamer
1 tsp. each cinnamon, allspice

Beat together. Use 1 Tbs. or more to each cup. Packaged in a pretty


jar it makes a great gift.

- - - - - - - - - - - - - - - - - -

NOTES : This drink mix is good in coffee, cocoa, or hot buttered rum

5
**********************************************************************
* ALLRECIPES - Almond Poppy Seed Muffins
**********************************************************************

Almond Poppy Seed Muffins

Recipe Introduction
I couldn’t find an Almond-Poppyseed Muffin recipe I liked, so I
tweaked the Lemon-Poppyseed Muffin from A Taste Of The Country (put
out by Taste Of Home).

List of Ingredients
3/4 cup sugar
1/4 cup soft butter
1 1/2 teaspoons almond extract
1/2 teaspoon grated lemon rind
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup chopped almonds -- optional
5 tablespoons poppy seeds

Instructions
Cream sugar, butter, lemon peel and almond extract.
Add eggs, one at a time, beating well.
Combine flour, baking powder and salt.
Add to creamed mixture alternately with milk, beating well after each
addition.
Fold in nuts and poppy seeds, mixing well.
Spoon into greased muffin tins, filling 3/4 full.
Bake at 400° about 20 minutes.

6
**********************************************************************
* ALLRECIPES - Amaretto
**********************************************************************

Amaretto
* Exported from MasterCook *

Amaretto

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3 cups sugar
2 cups water
1lemon peel
6 tablespoonsalmond extract
1 tablespoonchocolate extract
1 tablespoonvanilla extract
3 cups vodka
1/2 cupbourbon

Simmer sugar, water and lemon peel 20 minutes. Remove from heat.
Remove lemon peel and add remaining ingredients.

- - - - - - - - - - - - - - - - - -

7
**********************************************************************
* ALLRECIPES - Amish Friendship Bread
**********************************************************************

Amish Friendship Bread


* Exported from MasterCook *

Amish Friendship Bread

Recipe By : Judi
Serving Size : 1Preparation Time :0:00
Categories: AmishBreads, Quick

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cupfriendship starter
2/3 cupoil
3eggs
1 teaspoon vanilla
2 cups flour
1 cupsugar -- (I use 1/2 c.)
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

Pour into two medium greased and sugared loaf pans. Bake at 350F for
30-40 minutes. Cool 10 minutes and remove from pans.

- - - - - - - - - - - - - - - - - -

NOTES : Add any fruits and/or nuts to batter. This makes a great
banana bread.

8
**********************************************************************
* ALLRECIPES - Amish Friendship Bread Starter
**********************************************************************

Amish Friendship Bread Starter


* Exported from MasterCook *

Amish Friendship Bread Starter

Recipe By : The Oregon Cookbook


Serving Size : 1Preparation Time :0:00
Categories: AmishHomemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/3 c warm water
2 pkgyeast
1 c sugar
2 c milk
2 c flour

Pour water into a bowl; sprinkle with yeast and 1 tsp. sugar. Let
stand in a warm place until double in size, about 10 minutes. In a
separate large bowl, combine rest of ingredients with yeast mixture.
Stir with a wooden spoon until smooth. Cover loosely and allow to
double or triple in size. Let stand overnight in warm place. Next day,
stir mixture; cover loosely.
Day 1 : Do nothing
Day 2.3.4: Stir
Day 5: Add 1 cup each flour sugar and milk
Day 6,7,8,9: Stir
Day 10: Add 1 cup each flour, sugar and milk. Stir until smooth. Pour
1 cup mixture into each of 3 containers. Keep one for yourself, give 2
to friends. Use remaining batter for bread.

- - - - - - - - - - - - - - - - - -

NOTES : When all my friends have the starter, I use only 1/3 c. each
flour, sugar and milk on days 5 and 10. That leaves just enough to
bake with and keep it going.

9
**********************************************************************
* ALLRECIPES - Angel Biscuits for the ABM
**********************************************************************

Angel Biscuits for the ABM


* Exported from MasterCook *

Tim’s Grandmother’s Angel Biscuits for the ABM

Recipe By : Gail’s Recipe Swap Archive.


Serving Size : 24Preparation Time :0:00
Categories: Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 cups lukewarm water
6 tbl. buttermilk powder
3/4 cupCrisco Shortening
5 cups bread flour - divided
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tbl. granulated white sugar
2 1/2 teaspoons rapid rising yeast

Place the ingredients in bread machine pan in this order: 2 cups


lukewarm water, buttermilk powder, Crisco, 3 cups bread flour, soda,
salt, baking powder, sugar, yeast, 2 cups of bread flour. Turn machine
onto ’dough’ setting and let process - NOTE: you will have to stay
close by for the kneeding process as your dough will require a
’little’ help mixing - once all ingredients are incorporated you can
leave your machine to finish the cycle.
WARNING: remove dough from machine as soon as the dough cycle
completes otherwise it will start rising and lift the lid off the
machine! Once dough cycle has completed continue on with biscuits as
given in the original instructions.

- - - - - - - - - - - - - - - - - -

10
**********************************************************************
* ALLRECIPES - Apple Focaccia
**********************************************************************

Apple Focaccia
* Exported from MasterCook *

Apple Focaccia

Recipe By : Somewhere on the Net


Serving Size : 8Preparation Time :0:00
Categories: Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Dough:
1 small apple -- cored and quartered
2 C flour -- plus extra for
-- kneading
1/4 t cinnamon
1 T sugar (or more for sweeter dough) -- or 2 t honey
1 t yeast
1/4 t salt
1/3 C hot water -- or a bit more
1/3 C raisins
Filling
4 Mediumapple
1/2lemon -- juiced
1 pinch white pepper
1 pinch clove
1 pinch cardamom
1 pinch nutmeg
1 pinch ginger
1 teaspoon vanilla
1/4 cupsugar -- or honey
1/4 cupbrown sugar
1 teaspoon cornstarch - (if using sugar)
2 teaspoons cornstarch - (if using honey)
Glaze
2 tablespoonsapricot jam
1 Tablespoonwater

Dough: Process quartered apple in food processor for about 20 sec;


transfer to a separate bowl.*
Add 2 C. flour, cinnamon, sugar or honey, yeast and salt if desired to
food processor; process 5 seconds. Add processed apple; process for
additional 5 seconds. With processor running, gradually add 1/3 C. hot
water through feeder tube. Stop machine and let dough rest about 20
seconds. Continue processing and adding water gradually through feeder
tube until dough forms a soft ball and sides of bowl are clean. Pulse
2 or 3 more times.
Sprinkle raisins and 1 T flour onto clean surface. Turn dough onto
surface and knead for about 1 minute to incorporate raisins. Add flour
if dough is very sticky. Lightly flour inside of plastic bag. Place
dough in bag, seal and let rest for 15 to 20 minutes in a warm, dark
place.
Roll dough into a circle 12 to 14 inches in diameter. Lay in oiled
skillet or a baking dish (I used a small cookie sheet). Cover with a
kitchen towel and set aside in a warm place while you prepare
filling. 11
Preheat oven to 400 degrees.
Filling: Core and slice apples paper thin. Sprinkle lemon juice over
apple slices. Add remaining filling ingredients and mix well. Spoon
filling into dough. Bake for 20 minutes, then rotate pan 180 degrees.
Reduce oven temperature to 375 degrees, and bake for an additional 20
minutes, or until apples are browned. Cool in pan for 5 minutes.
Remove from pan and cool thoroughly on wire rack.
Glaze: In a small saucepan, melt jam or preserves. Add water, and
bring to a boil, stirring vigorously. Brush glaze over apples and
serve. Serves 8
to 10. Prepare it a day in advance to give flavors a chance to meld.

- - - - - - - - - - - - - - - - - -

NOTES : *I just chopped the apple fine and threw everything in the
bread machine.

12
**********************************************************************
* ALLRECIPES - Apple Peanut Crumble
**********************************************************************

Apple Peanut Crumble


* Exported from MasterCook *

Apple Peanut Crumble

Recipe By : adapted from Mable Hoffman’s Crockery Cookery


Serving Size : 6Preparation Time :0:00
Categories: Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
6cooking apples -- peeled and sliced
2/3 c brown sugar
1/2 c flour
1/2 c rolled oats
3/4 tspcinnamon
1/4 tspnutmeg
2 tbsp butter -- * see note
1/3 c peanut butter (we use chunky) -- * see note

Place apple slices in crockpot. Combine sugar, flour, oats, cinnamon,


and nutmeg. Cut in butter and peanut butter and sprinkle over apples.
Cook on low 5 to 6 hours. Serve warm with ice cream or whipped cream.

*original recipe called for 1/3 c. butter and 2 Tbs. peanut butter

- - - - - - - - - - - - - - - - - -

13
**********************************************************************
* ALLRECIPES - Apple Pudding Cake
**********************************************************************

Apple Pudding Cake


List of Ingredients

* Exported from MasterCook *

Apple Pudding Cake

Recipe By:Bonnie R., Nampa, ID


Serving Size : 0Preparation Time :0:00
Categories : Cakes, Frosting and Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Cake:
1cup sugar
1egg
1cup flour
1/4teaspoon salt
1 teaspoon baking soda
1/2teaspoon nutmeg
1/2teaspoon cinnamon
1/4teaspoon allspice
1/4 cup oil
1/2 cup nuts
4apples -- grated (2 c.)
Sauce:
3/4 cup sugar
1/2 cup cream -- or canned milk
1/2 cup butter
1/2teaspoon vanilla

Mix dry ingredients. Make a well and mix in egg, oil and nuts. Stir in
apples last. Bake in greased 8" or 9" pan at 350F for 40 minutes.
Serve sauce warm over cold cake.

Sauce: Mix and heat in double boiler just until hot and sugar is
dissolved.

- - - - - - - - - - - - - - - - - - -

NOTES : Bonnie’s note: I use Yellow Delicious apples, but can use most
any kind. I also double receipt and use 9" x 13" pan.

Katie’s note: Another sauce that’s very good over this cake:
1 c. sugar
1 tbsp. flour
1 beaten egg
Mix sugar and flour, then egg. Add:
1 c. boiling water
1/2 c. butter
1 tsp. vanilla
few drops lemon extract
Boil 1 minute. Serve warm.
14
Recipe

15
**********************************************************************
* ALLRECIPES - Asparagus Casserole
**********************************************************************

Asparagus Casserole
* Exported from MasterCook *

Asparagus Casserole

Recipe By : Christy R, 1975


Serving Size : 1Preparation Time :0:00
Categories: CasserolesVegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 c cooked asparagus -- cut in 2" pieces
3eggs
1 tspsalt
1/4 tsppepper
1pimiento -- diced small (opt.)
1 c milk
3/4 c cracker crumbs
1 c cheddar cheese -- cut in 1/4" cubes
3 tbsp butter -- optional

Beat eggs, add salt, pepper, pimiento, milk, crumbs and cheese. Stir
in asparagus. Pour into greased 1 1/2 qt. casserole. Melt butter and
pour over top.

Bake at 350F, uncovered, for 30 minutes or until set.

- - - - - - - - - - - - - - - - - -

16
**********************************************************************
* ALLRECIPES - Bacon Bites
**********************************************************************

Bacon Bites

List of Ingredients
bacon
waterchestnuts
soy sauce

Instructions
Cut bacon lengthwise, then crosswise.
Wrap around a slice or 1/2 water chestnut, securing with a
toothpick.
Douse with soy sauce and broil or bake until bacon is done.

17
**********************************************************************
* ALLRECIPES - Bagels
**********************************************************************

Bagels
* Exported from MasterCook *

Bagels

Recipe By : Adapted from Joy of Cooking


Serving Size : 12Preparation Time :0:00
Categories: Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cupmilk
1/4 cupbutter
1 tablespoonsugar
1 teaspoon salt
1 packageyeast
2eggs -- reserve 1 egg white
3 3/4 cups flour -- * see note
2 quartsalmost boiling water
1 tablespoonsugar

Combine milk, butter, sugar, and salt, and heat to 105° 115°. Add
yeast and dissolve for 3 minutes.
Blend in the two egg yolks and one egg white, and the flour. Knead
about 10 minutes, adding more flour if necessary.
Let rise, covered, in a greased bowl until doubled. (Dough can be
prepared in a bread machine to this point.)
Punch down and divide into 12 to 18 equal pieces. Either form into
ropes and overlap to form a ring, or poke a finger through the center
of the dough and form into a ring. Let rise, covered, on a floured
board for about 15 minutes.
Bring two quarts of water and one tablespoon sugar almost to boiling.
Drop rings in and turn as they surface, cooking 2-3 minutes. Skim out
and place on ungreased baking sheet.
Coat with one beaten egg white. Sesame seeds or poppy seeds can be
sprinkled on at this point.
Bake at 400° for 20-25 minutes until golden brown.

- - - - - - - - - - - - - - - - - -

NOTES : *Half whole wheat and half white flour can be used. We usually
throw in a handful of dehydrated chopped onion, also.

18
**********************************************************************
* ALLRECIPES - Bananas Foster
**********************************************************************

Bananas Foster
List of Ingredients

* Exported from MasterCook *

Bananas Foster

Recipe By :Frieda M., Hope, ID


Serving Size : 0 Preparation Time :0:00
Categories: DessertsSauces

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 bananas -- not too ripe
8tablespoons butter
8tablespoons brown sugar
1/2 teaspoon cinnamon
1/2cup rum
4 teaspoons banana liqueur -- (I left this out and it was still
great)

Cut bananas into 4 pieces. Cook in sugar and butter. Sprinkle with
cinnamon. Stir gently to be sure each piece is cooked thoroughly. When
fruit is tender, pour in rum and liqueur and flame. Serve over vanilla
ice cream.

Source:
"Country Gems community cookbook"

- - - - - - - - - - - - - - - - - - -

NOTES : Frieda’s notes: This is a dessert featured at the famous


Brennan’s restaurant in New Orleans. Their recipe was passed on to me
by a friend and we like to serve it for special occasions.
Recipe

19
**********************************************************************
* ALLRECIPES - Best-Ever Nut Bread
**********************************************************************

Best-Ever Nut Bread


* Exported from MasterCook *

Best-Ever Nut Bread

Recipe By : Washington and Idaho Dry Pea and Lentil Commission


Serving Size : 1Preparation Time :0:00
Categories: Extension RecipesBreads, Quick

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 cups lentil or split pea puree
2/3 cupoil
2 2/3 cups sugar
4eggs
3 1/3 cups flour
2 tspbaking soda
1 tspsalt
1/2 tspbaking powder
1 tspcinnamon
1/2 tspcloves
1/2 tspnutmeg
2/3 cupwater
1 cupchopped walnuts -- or pecans

Mix oil and sugar. Add eggs, one at a time, beating well. Stir in
lentil or pea puree and water. Stir in sifted dry ingredients and
nuts. Bake in two well-greased large loaf pans at 350F for 60-70
minutes. Turn out of pans and cool.

- - - - - - - - - - - - - - - - - -

NOTES : Lenti or Split Pea Puree: Use 4 c. water to one pound lentils
or split peas. Cover and simmer 45-50 minutes until ’mooshy’. Whirl in
blender.

20
**********************************************************************
* ALLRECIPES - Bestever Cobbler
**********************************************************************

Bestever Cobbler
* Exported from MasterCook *

Bestever Cobbler

Recipe By : The Ruralite, Rural Electric Cooperative Magazine


Serving Size : 6Preparation Time :0:00
Categories: Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/4 c soft butter
1/2 c sugar
1 c sifted flour
1/4 tspsalt
2 tspbaking powder
1 tspvanilla
1/2 c milk
2 1/2 c drained raspberries, blueberries, peaches -- or any fresh
fruit
1 c fruit juice

If using fresh fruit, put sugar on it and let it stand, then add water
to juice to make one cup.

No eggs in recipe.

Heat oven to 375F. Cream butter and sugar until light and fluffy. Add
dry ingredients, sifted together, alternately with the milk. Add 1
tsp. vanilla. Pour into a greased loaf pan (10x5x3) or 8-inch square
pan, or 1 1/2 qt. casserole. Spoon drained fruit over batter. sprinkle
with some sugar and cup of fruit juice.

Bake 45-50 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : Recipe by Bertha Webster, Dallesport, WA

21
**********************************************************************
* ALLRECIPES - BLT Bites
**********************************************************************

BLT Bites
List of Ingredients

* Exported from MasterCook *

BLT Bites

Recipe By :Schmitty, Mimi’s Cyber-Kitchen


Serving Size : 20Preparation Time :0:00
Categories: Appetizers

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
20cherry tomatoes
1 pound bacon cooked and crumbled
1/2cup mayonnaise or salad dressing
1/3cup chopped green onions
3tablespoons grated parmesan cheese
2tablespoons snipped parsley

Cut a thin slice off of each cherry tomato top. Scoop out and discard
pulp. Invert the tomatoes on a paper towel to drain. In a small bowl,
combine all remaining ingredients, mix well. Spoon into tomatoes.
Refrigerate for several hours.

- - - - - - - - - - - - - - - - - - -

Recipe

22
**********************************************************************
* ALLRECIPES - BLT Salad
**********************************************************************

BLT Salad
List of Ingredients

* Exported from MasterCook *

BLT Salad

Recipe By: Copycat of salad from the Mangy Moose Cafe


Serving Size : 3Preparation Time :0:00
Categories : Salads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 head lettuce -- or more, cut in bitesize pieces
2tomatoes -- diced
3/4 pound bacon -- diced
3slices bread -- toasted and cut into 1" squares
1/2 cup mayonnaise
1/2teaspoon dillweed

Dice and drain tomatoes. Fry bacon until crisp and drain. Let bacon
cool and mix with lettuce, mayonnaise and dillweed. Chill. Just before
serving mix in toasted bread.

- - - - - - - - - - - - - - - - - - -

NOTES : These measurements are all approximate. This is low carb if


you use a bread like Oroweat Lite Wheat Bread which s 5.5 gr. per
slice. You could omit the bread, but it comes out to only about 8
grams of carbs per serving.

Recipe

23
**********************************************************************
* ALLRECIPES - Boston Butt in Coke Gravy
**********************************************************************

Boston Butt in Coke Gravy


My family loves this. It’s easy, too:

* Exported from MasterCook *

Boston Butt in Coke Gravy

Recipe By : Sherry/TX - Epicurious forum


Serving Size : 1Preparation Time :0:00
Categories: Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
***** NONE *****

Cook a Boston Butt pork roast at 350 in a covered pan for about 2
hours, pour a can of Real Coke over it and continue cooking covered
for about 1 1/2 hours more or until it is falling apart. I thicken the
liquid with a little cornstarch and water and it makes a wonderful
gravy for mashed potatoes.

- - - - - - - - - - - - - - - - - -

24
**********************************************************************
* ALLRECIPES - Bread in a Bag Bread Sticks
**********************************************************************

Bread in a Bag Bread Sticks


* Exported from MasterCook *

Bread in a Bag Bread Sticks

Recipe By : Idaho Wheat Commission


Serving Size : 8Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour
1 packageRapidRise yeast
1 teaspoon sugar
1 teaspoon vegetable oil
1 1/4 cups hot water -- 125°-130°

In a large plastic bag, combine 3 c. flour, 1 pkg. yeast, 1 tsp.


sugar, and 1 tsp. salt. Close bag and mix ingredients.

Add to the bag: 1 tsp. oil and 1/4 c. hot water. Close bag and work
dough until well blended. Gradually add enough flour to make a stiff
dough that pulls away from the sides of the bag. Remove dough from bag
to a lightly floured surface. Divide in half.

Knead dough until smooth and elastic. If dough is sticky, add a little
flour. Cover dough with a plastic bag and let it rest for 10 minutes.

Divide dough into 4 parts. Roll into sticks, 6" to 8" long, and place
on a lightly oiled baking sheet. Bake in a preheated oven at 350°F
until lightly browned, about 10 minutes.

- - - - - - - - - - - - - - - - - -

25
**********************************************************************
* ALLRECIPES - Bread in a Bag Flour Tortillas
**********************************************************************

Bread in a Bag Flour Tortillas


* Exported from MasterCook *

Bread in a Bag Flour Tortillas

Recipe By : Idaho Wheat Commission


Serving Size : 4Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
3 tablespoonsshortening
1/2 cuphot tap water

Place flour, salt and baking powder in a bag. Close and shake a few
shakes to mix.

Add shortening. Close bag and work with hands until mixture looks
crumbly and there are no large pieces of shortening visible.

Add the hot water. Knead in the bag until the dough is one large piece
and the sides of the bag come clean. Take out of bag and divide into 4
pieces. Lay the bag on top of the pieces and let rest for 15 minutes.

After the resting time, roll or pat the dough into 8"-10" circles.
Place on a griddle or frying pan heated to medium or medium high and
cook until dark brown spots appear. Turn and cook on the other side
until brown.

- - - - - - - - - - - - - - - - - -

26
**********************************************************************
* ALLRECIPES - Bread in a Bag Honey Wheat Bread
**********************************************************************

Bread in a Bag Honey Wheat Bread


* Exported from MasterCook *

Bread in a Bag Honey Wheat Bread

Recipe By : Idaho Wheat Commission


Serving Size : 1Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
1 3/4 cups whole wheat flour
1 packageactive dry yeast
1 1/4 cups warm water
2 tablespoonshoney
2 tablespoonsnonfat dry milk powder
1 tablespoonvegetable oil
1 1/2 teaspoons salt

In a large heavy plastic bag (gallon size), add: 1/2 c. all purpose
flour, 1 pkg. yeast, 1/2 c. warm water, and 1 tbsp. honey. Blend with
fingers until mixed. Let rest 15 minutes.Mixture should be very
bubbly.

Add to the ingredients in the bag: 3/4 c. warm water, 1 Tbsp. honey, 2
Tbsp. dry milk, 1 Tbsp. oil, 1 1/2 tsp. salt. Mix well with fingers
then add: 1 1/4 c. whole wheat flour.

Gradually add: 1 c. all purpose flour. Work dough until flour is well
blended. If the dough is sticky and won’t pull away from the sides of
the bag, add a little more flour - about 1/8 c. Be cautious! If you
add too much flour the dough will be stiff.

Turn dough out on a lightly floured surface. Knead dough until it is


smooth and satiny - about 10 minutes. You cannot over-knead the dough.
The dough should feel light and spongy. If it is sticky, add a little
more flour.

Cover dough with plastic bag and let rest 10 minutes. After the
resting period, shape the dough, place in a greased loaf pan, and let
rise until double in size.

Preheat oven to 400°F and bake approximately 20-30 minutes until


done.

- - - - - - - - - - - - - - - - - -

27
**********************************************************************
* ALLRECIPES - Bread in a Bag Little Loaf
**********************************************************************

Bread in a Bag Little Loaf


This is great bread!
* Exported from MasterCook *

Bread in a Bag Little Loaf

Recipe By : Idaho Wheat Commission


Serving Size : 2Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cupwhole wheat flour
1 packageRapid Rise yeast
3 tablespoonsbrown sugar
1 teaspoon salt
1 tablespoonoil
1 cupwater -- 125°-130°

In a large plastic bag (gallon Ziploc work well). combine: 1 c. whole


wheat flour, 1 pkg. yeast, 3 Tbsp. brown sugar, and 1 cup hot water.
close the bag. Knead and work the bag with your fingers to blend the
ingredients. Let mixture rest for 10 minutes.

Add to the bag: 1 c. white flour, 1 tsp.salt, and 1 tbsp. oil. Close
the bag and work dough until the flour is well blended. Gradually ass
small amounts of flour until the dough pulls away from the sides of
the bag. Turn the dough out onto a lightly floured surface. Divide in
half with each child receiving one half. Knead the dough for 5 minutes
or until it’s smooth and elastic. If the dough is gooey (sticky is
OK), add a very small amount of flour and continue kneading.

Cover the dough with a plastic bag and let it rest 10 minutes
(optional).

Flatten the dough into a rectangle. Staring at the small end, roll
tightly into a loaf. Pinch the ends together and turn them under.
Place seam side down into a greased loaf pan (if you have no loaf
pans, lay loaves on a cookie sheet) and allow to proof (rise) for 30
minutes.

Bake in a preheated oven at 400°F for 25 minutes. Remove bread from


pan and cool on a cooling rack.

- - - - - - - - - - - - - - - - - -

28
**********************************************************************
* ALLRECIPES - Bread in a Bag Pretzels
**********************************************************************

Bread in a Bag Pretzels


* Exported from MasterCook *

Bread in a Bag Pretzel

Recipe By : Idaho Wheat Commission


Serving Size : 4Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 cups flour
1 packageRapidRise yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoonoil
1 cuphot water -- 125°-130°

In a large plastic bag, combine: 2 c. flour, 1 pkg. yeast, 1 tsp.


sugar, 1 tsp. salt. Close bag and mix well.

Add to the bag: 1 Tbsp. oil, 1 c. hot water. Close bag and work until
ingredients are well blended. Gradually add enough flour to make a
soft dough that pulls away from the sides of the bag (approx. 1 c.).
Let dough rest 5 minutes.

Turn onto lightly floured surface. Divide in half - each child


receives one half. Knead the dough for 5 minutes or until smooth and
elastic. Cover with the plastic bag and let it rest 10-15 minutes.

Divide each ball into 2 equal pieces. Roll each piece into a 16" rope.
Form into pretzel shape and place on a a greased baking sheet. Let
rest 10 minutes.

Brush lightly with beaten egg white or water. Sprinkle with coarse
salt (optional). Bake in a 400°F oven for 12-15 minutes.

- - - - - - - - - - - - - - - - - -

29
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* ALLRECIPES - Broccoli or Cauliflower Morsels
**********************************************************************

Broccoli or Cauliflower Morsels


* Exported from MasterCook *

Broccoli or Cauliflower Morsels

Recipe By : Victory Garden Cookbook


Serving Size : 6Preparation Time :0:00
Categories: Side Dishes Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
2 cups blanched broccoli or cauliflower -- chopped fine
1 1/2 cups fresh bread crumbs
1 cupshredded mozzarella cheese, or Swiss -- or Parmesan
salt and pepper
1 teaspoon garlic -- minced
1/3 cupvegetable oil

Beat eggs and combine with everything but oil. Form into 1"-1 1/2"
balls. Cook in oil until browned on all sides, about 5 minutes.

- - - - - - - - - - - - - - - - - -

NOTES :Good as a side dish, or make smaller for cocktail tidbits, or


serve cold.

30
**********************************************************************
* ALLRECIPES - Broiled Coconut Frosting
**********************************************************************

Broiled Coconut Frosting


* Exported from MasterCook *

Broiled Coconut Frosting

Recipe By : BH&G, 60’s edition


Serving Size : 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2/3 c brown sugar
1/3 c melted butter
1/4 c light cream -- or evap. milk
1 1/3 c coconut
1/2 tspvanilla

Combine and spread over warm cake. Broil lightly.

- - - - - - - - - - - - - - - - - -

NOTES : I add some chopped pecans to this.

31
**********************************************************************
* ALLRECIPES - Broiled Pesto Tomatoes
**********************************************************************

Broiled Pesto Tomatoes


List of Ingredients

* Exported from MasterCook *

Broiled Pesto Tomatoes

Recipe By :Katie, 2001


Serving Size : 0 Preparation Time :0:00
Categories: Appetizers Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
plum tomatoes or cherry tomatoes -- halved lenghtwise
pesto sauce
parmesan cheese -- freshly grated

Spread each tomato half with pesto. Sprinkle with parmesan cheese and
broil until cheese is browned.

- - - - - - - - - - - - - - - - - - -

NOTES : These are a good quick appetizer or a nice side dish.


Recipe

32
**********************************************************************
* ALLRECIPES - Brownie Mix
**********************************************************************

Brownie Mix
* Exported from MasterCook *

Brownie Mix

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4 cups white sugar
2/3 cupcocoa
1/2 cupchopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions: Pour sugar into a clean and dry one quart jar. Press down
firmly. Add cocoa powder and press down firmly. Pour in chopped
pecans, making sure pecans are evenly layered in the jar. Combine
flour, baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar:
Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4
cup of butter or margarine and 4 slightly beaten eggs. Mix until
completely blended. Spread batter into a lightly greased or sprayed 9
x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or
until done. Cool in pan. Cut into 2 inch squares. Makes 2 dozen .

- - - - - - - - - - - - - - - - - -

33
**********************************************************************
* ALLRECIPES - Brownie Pudding Cake
**********************************************************************

Brownie Pudding Cake


* Exported from MasterCook *

Brownie Pudding Cake

Recipe By : Better Homes and Gardens New Cookbook


Serving Size : 4Preparation Time :0:00
Categories: CakesChocolate
Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cupall-purpose flour
1/4 cupsugar
3 tablespoonsunsweetened cocoa powder
3/4 teaspoon baking powder
1/4 cupmilk
1 tablespooncooking oil
1/2 teaspoon vanilla
1/4 cupchopped walnuts
1/3 cupsugar
3/4 cupboiling water

1. In a medium mixing bowl, stir together flour, the 1/4 cup sugar, 1
tablespoon of the cocoa powder, and baking powder. Add milk, oil, and
vanilla; stir until smooth. Stir in walnuts. Transfer batter to a
1-quart casserole.
2. Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup
sugar. Gradually stir in boiling water. Pour evenly over batter. Bake
in a 350 degree oven about 30 minutes, or till a wooden toothpick
inserted near the
center of cake comes out clean. Serve warm.

MOCHA PUDDING CAKE: Prepare as above, except add 2 teaspoons instant


coffee crystals with the boiling water.

- - - - - - - - - - - - - - - - - -

34
**********************************************************************
* ALLRECIPES - Butterscotch Brownie Mix
**********************************************************************

Butterscotch Brownie Mix


* Exported from MasterCook *

Butterscotch Brownie Mix

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cupflaked coconut
2 cups packed brown sugar
3/4 cupchopped pecans
2 cups flour
1 1/2 tablespoonsbaking powder
1/4 teaspoon salt

Directions: Mix together flour, salt and baking powder. Set aside.
Layer ingredients in order given in a 1 quart sized wide mouth canning
jar. Add flour mixture last. Press each layer firmly in place. Attach
this message to jar:
Butterscotch Brownies
1. Empty jar of brownie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 3/4 cup butter or margarine,softened at room temperature. DO
NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons
vanilla.
3. Mix until completely blended.
4. Spread batter into a sprayed 9 x 13 inch metal pan.
5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15
minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool
completely in pan.Makes 2 dozen.

- - - - - - - - - - - - - - - - - -

35
**********************************************************************
* ALLRECIPES - Cake In A Cup
**********************************************************************

Cake In A Cup

* Exported from MasterCook *

Cake in a Cup

Recipe By :from the Net


Serving Size : 1 Preparation Time :0:00
Categories: Cakes, Frosting And FillingsHolidays

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
**Cake**
1box cake mix -- any flavor*
1box instant pudding mix -- not diet,
1 small box
**Glaze**
1/3cup powdered sugar
1 1/2 teaspoons dry flavoring -- * see note
1 1/2 teaspoons water

Place dry cake mix and dry pudding mix into a large bowl and blend
well with a whisk. This will make about 9 cakes. Place 1/2 cup dry mix
into a baggie and tie with a twist tie.
*note:Some flavor combinations are yellow cake with vanilla or
chocolate pudding, devils food cake with chocolate pudding, and lemon
cake with lemon pudding.
Suggestions for cake-pudding combinations, Pineapple cake-coconut
pudding, Butterscotch cake-butterscotch pudding, Chocolate cake-fudge
pudding, yellow cake-pistachio pudding
For glaze flavors try lemonade mix for lemon cake, cocoa for
chocolate or yellow cake, vanilla powder for any flavor cake.

For a glaze mix you will need 1/3 cup powdered sugar and 1 1/2 tsp dry
flavoring Place glaze mix into a baggie and tie off. Put baggies into
cup and attach these directions:

Generously spray cup with cooking spray. Empty contents of cake mix
into cup and add 1 egg white, 1 tbsp water, and 1 tbsp oil. Mix well.
Microwave on high for 2 minutes. While cake is cooking place glaze mix
into a small bowl and add 1 1/2 tsp water, mix well. Pour over cake
and eat warm.

- - - - - - - - - - - - - - - - - - -

36
**********************************************************************
* ALLRECIPES - Candied Cranberries
**********************************************************************

Candied Cranberries
* Exported from MasterCook *

Candied Cranberries

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 cups sugar
1 cupwater
2 packages fresh cranberries

Heat sugar and water to dissolve sugar. Add cranberries and heat VERY
SLOWLY almost to boiling. Cool. Repeat this process, stirring
occasionally, 4 or 5 times, until berries are shiny and candied. Be
patient - if you heat them too fast, they pop. If you want, you can
poke each berry with a pin and they’ll hold their shape better.

Drain well and spread to dry for a bit. If you have a dehydrator, put
them in for a day.

- - - - - - - - - - - - - - - - - -

NOTES : The syrup that’s left over is a beautiful red and great on
pancakes.

37
**********************************************************************
* ALLRECIPES - Candy Cane Cookies
**********************************************************************

Candy Cane Cookies


* Exported from MasterCook *

Candy Cane Cookies

Recipe By :
Serving Size : 0Preparation Time :0:00
Categories: Cookies Holidays

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cupunsalted butter -- room temp
3/4 cupsugar
1 large egg
2 cups flour
1/3 cupsweetened coconut -- shredded
1/2 tsp. vanilla or coconut extract
1/2 tsp. peppermint extract
1 dash red food coloring

1. Chop coconut in food processor until finely pulverized. Set aside.

2. In large bowl with mixer, beat butter and sugar until blended. Beat
in egg until pale and fluffy. With mixer on low, beat in flour just
until blended.

3. Divide dough in half. Into one half, mix coconut and vanilla. Into
other half, mix peppermint extract and red food coloring. Chill both 1
hr, until firm enough to handle.

4. Working with small amount of each at a time, roll into 1/4"-thick


rope. Cut into 3" lengths and twist red and white piece together to
make each cookie. Place 1" apart on ungreased cookie sheet and shape
into candy canes.

5. Bake at 350F for 8-10 mins until bottoms are just barely golden.
Cool on rack.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Contributor: Woman’s Day, Nov 22/94
Yield: 60 cookies

- - - - - - - - - - - - - - - - - -

38
**********************************************************************
* ALLRECIPES - Caramelized Garlic Chicken
**********************************************************************

Caramelized Garlic Chicken

Recipe Introduction
This is a quick and easy one from Pillsbury Fast and Healthy®
Cookbook.

List of Ingredients
2 teaspoons olive oil
4 garlic cloves (or more if desired)
4 teaspoons brown sugar
4 boneless skinless chicken breast halves

Instructions
Heat oven to 500°. Line shallow roasting pan with foil; spray foil
with nonstick cooking spray.
Heat oil in small nonstick skillet over medium-low heat until hot.
Add garlic; cook 1 to 2 minutes or until garlic begins to soften.
Remove from heat; stir in brown sugar until well mixed.
Place chicken breast halves in sprayed foil-lined pan; spread garlic
mixture evenly over chicken.
Bake at 500°F for 10 to 15 minutes or until chicken is fork-tender
and juices run clear.

Final Comments
Yield: 4 servings

39
**********************************************************************
* ALLRECIPES - Caramel Corn
**********************************************************************

Caramel Corn
List of Ingredients

* Exported from MasterCook *

Caramel Corn

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Snacks

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1cup butter
1cup brown sugar -- packed
1cup light corn syrup
popcorn

Combine butter, brown sugar and corn syrup in a medium saucepan. Boil
one minute. Pour over popped corn. Will not turn hard.

Source:
"Idaho Sampler Cookbook"

- - - - - - - - - - - - - - - - - - -

NOTES : I add a little cream to the sauce to make ice cream topping.

Recipe

40
**********************************************************************
* ALLRECIPES - Caramel French Toast
**********************************************************************

Caramel French Toast


* Exported from MasterCook *

Caramel French Toast

Recipe By: Bon Appetit Magazine, from Dawn/San Diego, Epicurious


Serving Size : 6 Preparation Time :0:00
Categories : Breakfast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 loaf French bread
1stick butter
1cup brown sugar
3tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1tablespoon vanilla
cinnamon
fresh fruit

Melt butter and brown sugar and Karo syrup over medium heat stirring.
Bring to boil and then pour into 9 x13 casserole pan. Slice bread into
1 inch widths and lay over caramel mixture. Mix eggs and milk and
vanilla and pour over bread. Sprinkle top with cinnamon and cover with
plastic wrap.Refrigerate over night. Uncover and bake in 350 degree
oven 45 minutes. Serve with fresh fruit and syrup (optional)

- - - - - - - - - - - - - - - - - -

NOTES : Tried this with a layer of drained sliced, canned nectarines


over the caramel...Oh, my. Next time will try Granny Smith apples.

41
**********************************************************************
* ALLRECIPES - Caramel Sauce
**********************************************************************

Caramel Sauce
List of Ingredients

* Exported from MasterCook *

Caramel Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Sauces

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3tablespoons butter
1cup brown sugar
2/3cup evaporated milk
dash salt
1teaspoon vanilla

Melt butter. Stir in remaining ingredients. Cook and stir on medium


heat until boiling.

Source:
"unknown"

- - - - - - - - - - - - - - - - - - -

Recipe

42
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* ALLRECIPES - Carrot Pineapple Cake
**********************************************************************

Carrot Pineapple Cake

Recipe Introduction
From a battered old clipping torn from a magazine many years ago, this
one is a favorite.

List of Ingredients
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1 2/3 cups sugar
1 cup oil
3 eggs
1 1/2 teaspoons vanilla
2 cups shredded carrots
1 cup coconut
1 cup chopped nuts
1 small can crushed pineapple -- drained

Instructions
Mix dry ingredients.
Make a well in the center and add in order: sugar, oil, eggs, and
vanilla.
Beat by hand until smooth (use a good spoon - it’s thick).
Stir in remaining ingredients.
Pour into greased and floured 13" x 9" pan.

Final Comments
Frost with your favorite buttercream or cream cheese frosting. We like
a glaze/frosting made of cream cheese and honey.

43
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* ALLRECIPES - Cauliflower and Green Bean Salad
**********************************************************************

Cauliflower and Green Bean Salad


* Exported from MasterCook *

Cauliflower and Green Bean Salad

Recipe By : Katie, 1992


Serving Size : 1Preparation Time :0:00
Categories: Salads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
***** NONE *****

Blanch bite-size pieces of cauliflower and green beans for 3 minutes.


Plunge in cold water, then drain. Marinate in Italian dressing.

- - - - - - - - - - - - - - - - - -

NOTES : I discovered this one day when I was freezing and had
leftovers. Very good combination.

44
**********************************************************************
* ALLRECIPES - Cheesecake Delight
**********************************************************************

Cheesecake Delight
* Exported from MasterCook *

Cheesecake Delight

Recipe By : Nellie W, 1980


Serving Size : 1Preparation Time :0:00
Categories: Desserts R.R.R.

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 pkgJiffy yellow cake mix
1 lg pkgvanilla pudding -- cooked type
8 ozcream cheese
1 lg cancrushed pineapple
1 smCool Whip® -- or large

Mix Jiffy cake mix (or use 1/2 regular size yellow cake mix) according
to directions, using pineapple juice for the liquid (add water to make
1 c.). Spread in greased and floured 9"x13" pan. Bake at 350F for
15-20 minutes.

Topping: Cook vanilla pudding according to package directions. Ad


cream cheese, stirring until melted. Cool. Spread on cooled cake.

Spread on drained pineapple, then Cool-Whip. Best if refrigerated 24


hours.

*This is one of those ooey-gooey things that you can eat way too much
of.

- - - - - - - - - - - - - - - - - -

45
**********************************************************************
* ALLRECIPES - Cheese and Spinach Strudel with Warm Tomato Relish
**********************************************************************

Cheese and Spinach Strudel with Warm Tomato Relish


* Exported from MasterCook *

Cheese and Spinach Strudel with Warm Tomato Relish

Recipe By: Florida Tomato Committee


Serving Size : 6 Preparation Time :0:00
Categories : Main DishesVegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
110 oz. pkg. frozen chopped spinach
1/2 pound ricotta cheese
1cup mozzarella cheese -- grated
2/3 cup freshly grated parmesan cheese
2pinchesground nutmeg
6 phyllo dough sheets -- measuring 14 by 18
inches each
3tablespoons unsalted butter
dry bread crumbs -- fine
2tablespoons olive oil
1small onion -- minced
1 celery stalk -- minced
4large Florida tomato -- cored, seeded and
coarsely chopped
1/2 cup carrot -- grated
1teaspoonfresh thyme -- 1/2 tsp. dried
1teaspoonfresh lemon juice
2teaspoonsfresh parsley -- chopped

1. Cook the spinach according to the package directions and cool on a


plate. Squeeze out the excess moisture by hand and mix with the
cheeses in a bowl. Stir in the nutmeg and salt and pepper to taste.
Preheat the oven to 375 degrees.
2. To assemble, lay a sheet of phyllo on your work surface with a
short edge facing you. Brush it lightly with butter and sprinkle with
crumbs. Repeat this layering until all the sheets of phyllo are used.
3. About 3 inches in from the short edge facing you, arrange the
filling in a mounded row about 3 inches wide, leaving about 3 inches
uncovered along each long edge so you can fold the sides over. Fold
the sides of the phyllo over the filling, then fold the short end of
exposed phyllo over the filling. Continue to roll the phyllo into a
log. Poke 2 small steam vents in the top with a paring knife.
4. Place the strudel on a baking sheet and bake for 30 to 40 minutes,
until golden brown.
5. While the strudel bakes, make the relish. Heat the oil in a
medium-size nonreactive saucepan. Stir in the onion and celery and
saute over medium heat for 3 minutes. Stir in the tomatoes, carrot,
thyme and salt and pepper to taste. Simmer the relish gently until
most of the liquid has cooked off. Remove from the heat.
6. Right before serving, rewarm the relish. Remove from the heat and
stir in the lemon juice and parsley. Slice the strudel and serve hot
with some of the relish spooned around each slice.

46
- - - - - - - - - - - - - - - - - -

NOTES : This is very good, and very pretty on the plate.

47
**********************************************************************
* ALLRECIPES - Cheesy Sticky Chicken Chowder
**********************************************************************

Cheesy Sticky Chicken Chowder


List of Ingredients

* Exported from MasterCook *

Cheesy Sticky Chicken Chowder

Recipe By :Katie, April, 2001


Serving Size : 0 Preparation Time :0:00
Categories: Soups

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 Sticky Chicken carcass
3 potatoes
1 small onion
2 stalks celery
1can creamed corn
1can diced green chiles
18 oz. brick cream cheese
1/2cup cream -- or evaporated milk

Pick meat off chicken and dice. Cover carcass with water and simmer
1/2-1 hour. Strain and cool broth. Skim off fat.

Cook potatoes, onion, and celery in broth until tender. Add diced
chicken, corn and chiles. Heat through and stir in cheese and cream.
Makes about 1 1/2 qt.

- - - - - - - - - - - - - - - - - - -Recipe

48
**********************************************************************
* ALLRECIPES - Cheesy Vegetable Chowder
**********************************************************************

Cheesy Vegetable Chowder


* Exported from MasterCook *

Cheesy Vegetable Chowder

Recipe By : Katie, tweaked and changed for over 20 years


Serving Size : 8Preparation Time :0:00
Categories: Soups

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 large potatoes -- diced
2 stalkscelery -- diced
2carrots -- diced
1 small onion -- diced
1 cancorn -- or 2c. fresh
1 cangreen beans -- or 2c. fresh
broccoli,and/or any vegies that sound good -- cut to bite size
3 stripsbacon -- cooked and diced,
OR a little liquid smoke -- optional
1 canevaporated milk -- or regular milk
1 8ozbrick cream cheese -- (I use Light)
salt and pepper -- to taste

Barely cover vegies and bacon, if used, with water and simmer until
done. (Add broccoli towards the end). Add canned milk, and stir in
cream cheese until melted. Season to taste.

- - - - - - - - - - - - - - - - - -

NOTES : This is a good use for leftover vegies. I’ve also added ham or
chicken instead of the bacon, or try a handful of sunflower seeds!

49
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* ALLRECIPES - Cherry Coke Glazed Ham
**********************************************************************

Cherry Coke Glazed Ham


List of Ingredients

* Exported from MasterCook *

Cherry Coke Glazed Ham

Recipe By :Katie, Easter 2001


Serving Size : 0 Preparation Time :0:00
Categories: Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 fresh ham -- 4-5 lbs.
1can cherry cola

Bake ham at 325F. Pour can of cherry coke over ham while baking. Baste
often until ham reaches internal temperature of 170F.

- - - - - - - - - - - - - - - - - - -

NOTES : This is a nice change from cola basted ham. The cherry cola
gives the ham a nice reddish glaze.

Recipe

50
**********************************************************************
* ALLRECIPES - Cherry Cola Salad
**********************************************************************

Cherry Cola Salad


One of my daughter’s favorites:

* Exported from MasterCook *

Cherry Cola Salad

Recipe By :Unknown
Serving Size : 12Preparation Time :0:00
Categories: Salads and Salad dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
16ounces pitted dark sweet cherries
20ounces crushed pineapple in juice
3 ounces black cherry jello
3 ounces raspberry jello
12ounces Coke -- chilled
1cup celery -- finely chopped
6 ounces cream cheese -- softened

Drain cherries & pineapple. Reserve juice. Add enough water to juices
to make 2 cups. Boil & add jello. Stir until jello is dissolved. Stir
in Coke. Chill until slightly thickened.

Combine celery, cherries & pineapple. Beat cream cheese until smooth &
fluffy. Add to fruit mixture. Fold into Jello. Pour into a slightly
greased 13 x 9 pan (we used a Tupperware mold) . Chill until firm.

51
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* ALLRECIPES - Chewy Chocolate Cookie
**********************************************************************

Chewy Chocolate Cookie


* Exported from MasterCook *

The Chewy Chocolate Cookie

Recipe By : Hershey’s Chocolate, 1980


Serving Size : 1Preparation Time :0:00
Categories: ChocolateCookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 c butter or margarine
2 c sugar
2eggs
2 tspvanilla
2 c flour
3/4 c cocoa
1 tspbaking soda
1/4 tspsalt
1 c nuts -- chopped

Cream butter and sugar, mix in eggs. Add dry ingredients. Use
ungreased cookie sheets.Bake at 350F 8-9 minutes. DO NOT OVERBAKE!
Cool on sheet one minute, then remove to rack.

- - - - - - - - - - - - - - - - - -

52
**********************************************************************
* ALLRECIPES - Chewy Coconut Bars
**********************************************************************

Chewy Coconut Bars


* Exported from MasterCook *

Chewy Coconut Bars

Recipe By : Woman’s Day magazine, 1980


Serving Size : 1Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 c butter -- softened
1/2 c brown sugar
1 c flour
2eggs
1 tspvanilla
2 c coconut -- * see note
1 c brown sugar
1/4 c flour

Mix first three ingredients and pat into a greased 9"x13" pan. Bake at
375F for 12 minutes.

Beat eggs and vanilla. Stir in remaining ingredients. spread over


base. Bake 20 minutes. Cool slightly and cut into bars.

- - - - - - - - - - - - - - - - - -

53
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* ALLRECIPES - Chicken &#39;n Peaches
**********************************************************************

Chicken ’n Peaches
This is one of my sister’s creations.

* Exported from MasterCook *

Chicken ’n Peaches

Recipe By : Pat - 11/97


Serving Size : 4Preparation Time :0:00
Categories: Poultry Main Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4chicken breast halves without skin -- or boneless breasts
salt and pepper
1/4 cupbutter -- more if you like
1/2 cupgreen onion -- or shallot, minced
4 clovesgarlic -- minced, or more
1 tablespoonpaprika
1 bunch broccoli -- steamed and hot
peach halves -- to cover
1 cupsour cream -- or more
1/4 cupmayonnaise -- or more
1 cupgrated fresh Parmesan cheese

Season chicken with salt and pepper.


Melt butter in baking dish (13"x9") and add green onions, garlic and
paprika. Let it begin to cook, then add chicken, turning in mixture
until well-coated. Cover loosely with foil and bake at 375° until
done.
Arrange hot, well-drained broccoli on top of chicken. Put peaches over
top.
Mix sour cream and mayonnaise and spoon over all. Sprinkle with
cheese.
Put under broiler 6-8 minutes or until glazed and richly flecked with
brown.

- - - - - - - - - - - - - - - - - -

54
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* ALLRECIPES - Chicken Bundles Italian
**********************************************************************

Chicken Bundles Italian

* Exported from MasterCook *

Chicken Bundles Italian

Recipe By : Jo, posted to The TNT Recipes List


Serving Size : 8 Preparation Time :0:00
Categories: Chicken

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 medium chicken breasts -- skinned boned and
coarsley chopped-(1 ½ cups)
2cups green onions
1tbs. olive oil
110 oz pkg. frozen chopped spinach -- partially thawed
and drained
1cup low-fat ricotta cheese
1/2 cup parmesan cheese
1/2 tsp garlic powder
1/4 tsp dried oregano -- ground nutmeg
1/4 tsp lemon juice
2tbs melted margarine
8 egg roll wrappers

In a large skillet cook chicken in hot oil over med heat till chicken
is no longer pink and onion is tender. In large bowl combine spinach,
ricotta cheese, parmesan cheese, garlic powder, oregano, nutmeg and
lemon juice. Stir in chicken and onions. Add salt & pepper to taste.
Lightly grease a muffin pan with some melted margarine. Line each with
egg roll wrapper. Divide chicken mixture among eight dishes. Fold the
ends of wrapper over top
of chicken mix,sealing to make a bundle. Brush with remaining melted
margarine. Bake 350-20 to 25 min, or till tops are golden. Loosen with
a knife, remove from pan.

from Better Homes and Gardens Magazine, about 1990

Katie’s note: I added some diced sun dried tomatoes (softened in a


little water).

55
**********************************************************************
* ALLRECIPES - Chile Rellenos Puff
**********************************************************************

Chile Rellenos Puff

* Exported from MasterCook *

Chile Rellenos Puff

Recipe By:Katie - 1978


Serving Size : 6Preparation Time :0:00
Categories : Main Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2cans green chiles -- whole or chopped
2cups shredded Monterey jack cheese
5eggs -- beaten
2/3 cup milk
6tablespoons flour
3/4teaspoon baking powder
3/4teaspoon cumin
1cup shredded cheddar cheese
sliced black olives -- optional

In an oiled casserole dish, layer chiles and cheese, then repeat


layers.
Mix eggs, milk, flour, baking powder, and cumin. Pour over chiles and
cheese. Top with cheddar cheese and olives.
Bake at 375° for 40 minutes, or until set.
Serve with salsa and sour cream.

- - - - - - - - - - - - - - - - - - -

56
**********************************************************************
* ALLRECIPES - Chinese BBQ Pork
**********************************************************************

Chinese BBQ Pork


* Exported from MasterCook *

Chinese BBQ Pork

Recipe By : Dorothy Dean’s Homemaker Service, The Spokane


Spokesman-Review1963
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pork tenderloins
2 c ketchup
1/2 c sugar
3 tbsp soy sauce
1 lg clove garlic -- minced

Marinate pork tenderloins in sauce. Bake slowly and baste often. Cool
and slice.
Serve with hot mustard* and sesame seeds.

*Hot mustard: Mix a little water with dry mustard...Chinese hot


mustard if you can get it.
This sauce is also very good on pork chops.

- - - - - - - - - - - - - - - - - -

57
**********************************************************************
* ALLRECIPES - Chinese Chews
**********************************************************************

Chinese Chews

* Exported from MasterCook *

Chinese Chews

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4cup flour
1cup sugar
1teaspoon baking powder
1/4 teaspoon salt
1cup chopped dates
1cup coarsely chopped walnuts
3 eggs -- beaten

Sift dry ingredients. Stir in dates, walnuts and eggs. Pour into
greased and floured 15 1/2" x 10 1/2" jelly roll pan. Bake at 350F
about 15 minutes. Cut into bars while warm.

Cool; remove from pan. Roll in confectioner’s sugar.

Source:
"BH&G New Cookbook, mid-60’s"
Yield:
"3 dozen"

58
**********************************************************************
* ALLRECIPES - Chocolate Cherry Cake
**********************************************************************

Chocolate Cherry Cake


* Exported from MasterCook *

Chocolate Cherry Cake With Variations

Recipe By : Seasoned With Love - Priest Lake Community Cookbook


Serving Size : 1Preparation Time :0:00
Categories: ChocolateCakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 packagechocolate cake mix -- * see note
1 cancherry pie filling -- * see note
1 teaspoon vanilla extract -- or almond extract
2eggs
1 cupsugar
5 tablespoonsbutter
1/3 cupmilk
1 cupchocolate chips -- * see note

Beat together cake mix, pie filling, flavoring and eggs with electric
mixer until very well mixed. Pour into a greased 13"x9" pan and bake @
350° for 25-30 minutes. Touch lightly in center to test for doneness.
Frost when partially cooled.
For frosting: Boil together for one minute the sugar, butter, and
milk. Stir in chocolate chips. Pour over partially cooled cake.

- - - - - - - - - - - - - - - - - -

NOTES :You can use any cake mix and pie filling combination that
sounds good...white cake and huckleberry pie filling, spice cake and
apple pie filling, lemon cake and lemon filling, etc.
You can also use white chocolate chips in the frosting, BUT... wait
until the sugar mixture is almost cool before stirring in chips. White
chocolate will seize very easily.

59
**********************************************************************
* ALLRECIPES - Chocolate Chip Cheese Bars
**********************************************************************

Chocolate Chip Cheese Bars


List of Ingredients

* Exported from MasterCook *

Chocolate Chip Cheese Bars

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: ChocolateCookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1package fudge cake mix
2 eggs
1/3cup vegetable oil
1/3cup sugar
1cup chocolate chips
1package cream cheese -- (8 ounce) softened

Mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1 cup
for topping. Put remaining crumb mixture into an ungreased
13-by-9-by-2-inch baking pan. Bake for 15 minutes at 350 degrees. Beat
cream cheese, sugar and 1 egg until light and smooth. Stir in
chocolate chips. Spread over baked layer. Sprinkle with crumb mixture.
Bake 15 minutes longer. Cool before cutting.

Source:
"Columbia Daily Tribune, Columbia, MO"

Recipe

60
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* ALLRECIPES - Chocolate Chip Cookie Mix in a Jar
**********************************************************************

Chocolate Chip Cookie Mix in a Jar


* Exported from MasterCook *

Chocolate Chip Cookie Mix in a Jar

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cupbrown sugar
1/2 cupwhite sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Directions: Mix the salt and baking soda in with the flour, then layer
the ingredients into the jar. Use scissors to cut a 9 inch-diameter
circle from calico. Place over lid and secure with rubber band. Tie on
a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies...
Preheat oven to 375 degrees F . Sift dry ingredients through a
colander to separate the chocolate chips from other ingredients.Beat 1
cup of unsalted butter or margarine in a medium bowl. Beat sifted
ingredients into butter until blended. In a small bowl, beat 1 egg
with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture
until blended. Stir in chocolate chips. Drop teaspoonfuls of batter,
spaced well apart, onto a greased cookie sheet. Bake 8 minutes or
until lightly browned.
Makes 4 dozen

- - - - - - - - - - - - - - - - - -

NOTES : Contents for a one quart jar that is filled with the makings
for chocolate chip cookies. It helps to pack down each layer to make
it fit!

61
**********************************************************************
* ALLRECIPES - Chocolate Covered Cherries
**********************************************************************

Chocolate Covered Cherries


* Exported from MasterCook *

Chocolate Covered Cherries

Recipe By : Woman’s Day, Dec. 1994


Serving Size : 48Preparation Time :0:00
Categories: Candy

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 14 oz. cansweetened condensed milk (or use homemade)
2 tablespoonsplus 2 tsp. light corn syrup
1 teaspoon almond extract
2 poundspowdered sugar -- (8 cups)
maraschino cherries -- with stems
melted chocolate coating

Fondant: Mix milk, corn syrup, almond extract and powdered sugar until
like clay.
Form rounded teaspoonful into a circle and wrap around cherries. Place
on waxed paper lined cookie sheets and refrigerate for 20 minutes-2
hours.
Hold by stems and dip in melted chocolate. Return to cookie sheet and
refrigerate 10 minutes to firm up coating.
Store loosely covered at room temperature for one week, then
refrigerate up to one month. (Must be stored a week to liquefy
centers.)

- - - - - - - - - - - - - - - - - -

62
**********************************************************************
* ALLRECIPES - Chocolate Covered Cherry Cookies
**********************************************************************

Chocolate Covered Cherry Cookies

* Exported from MasterCook *

Chocolate Covered Cherry Cookies

Recipe By : Better Homes and Gardens


Serving Size : 18Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cupbutter or margarine
1 cupsugar
1egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cupunsweetened cocoa powder
1 10 oz. jarmaraschino cherries
1/2 cupsweetened condensed milk*
1 cupsemisweet chocolate chips

Preheat oven to 350 degrees. Beat butter and sugar. Add egg and
vanilla and
beat well. Add dry ingredients and stir until smooth. Roll into 1-inch
balls
about the size of a walnut (larger if desired). Place on ungreased
cookie
sheet. Drain cherries and reserve juice. Press center of each ball
with
thumb. Place a cherry in indentation. In a saucepan, heat condensed
milk
and chocolate chips until chips are melted. Stir in 4 teaspoons of
cherry
juice. Spoon about 1 teaspoon of mixture over each cherry and spread
to
cover cherry. (More cherry juice may be added to keep frosting of
spreading
consistency.) Bake for 10 minutes. Makes 18 cookies

* see homemade sweetened condensed milk recipe

- - - - - - - - - - - - - - - - - -

63
**********************************************************************
* ALLRECIPES - Chocolate Covered Raisin Cookie Mix
**********************************************************************

Chocolate Covered Raisin Cookie Mix


* Exported from MasterCook *

Chocolate Covered Raisin Cookie Mix

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cupsugar
1/2 cuppacked brown sugar
1 cupchocolate covered raisins
1/2 cupmilk chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Directions:Mix together the flour, baking powder and baking soda.Layer


ingredients in order given in a quart size wide mouth canning jar.
Press each layer firmly in place making sure you really pack it down
before you add the flour mixture, it will be a tight fit but it will
work.
Instructions:
Attach instructions to the jar:
Chocolate Covered Raisin Cookies
1. Empty cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon
vanilla
3. Mix until completely blended. You will need to finish mixing with
your hands.
4. Shape into walnut sized balls. Place 2 inches apart on a parchment
lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops
are very lightly browned. Cool 5 minutes on baking sheet. Remove
cookies to racks to finish cooling.Makes 2 1/2 dozen .

- - - - - - - - - - - - - - - - - -

64
**********************************************************************
* ALLRECIPES - Chocolate Revel Bars
**********************************************************************

Chocolate Revel Bars


List of Ingredients

* Exported from MasterCook *

Chocolate Revel Bars

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: ChocolateCookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Crust:
1cup butter
2cups brown sugar
2 eggs
2 teaspoons vanilla
3cups rolled oats
2 1/2cups flour
1teaspoon baking soda
1teaspoon salt
Filling:
12ounces chocolate chips
1/2 teaspoon salt
2tablespoons butter
1 14 oz. can sweetened condensed milk -- *see Note
1cup chopped nuts
2 teaspoons vanilla

Cream butter and brown sugar. Beat in eggs and vanilla.

Stir together oats, flour, baking soda and salt. Mix with butter/brown
sugar mixture.

Combine filling ingredients and stir on medium heat until smooth.

Pat 1/2 oatmeal mixture into greased 15 1/2" x 10 1/2" pan. Pour in
chocolate mixture. Drop remaining oatmeal mixture over top.

Bake at 350F for 25-30 minutes.

*Note: Homemade Sweetened Condensed Milk:

1 1/2 cups sugar


2/3 cup evaporated milk
4 tablespoons butter

Heat and stir until butter is melted and sugar is dissolved. Makes
about 1 1/2 cups. One can = 1 1/4 cups.

Recipe
65
**********************************************************************
* ALLRECIPES - Chocolate Sandwich Cookies
**********************************************************************

Chocolate Sandwich Cookies


These are a favorite at Christmas.
* Exported from MasterCook *

Chocolate Sandwich Cookies

Recipe By : Taste of Home, Dec. 1996


Serving Size : 48Preparation Time :0:00
Categories: Cookies Chocolate

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 packages devil’s food cake mix
4eggs -- lightly beaten
2/3 cupoil
1 packagecream cheese -- softened
1/2 cupbutter -- softened
3 cups powdered sugar -- more if necessary
1 teaspoon vanilla -- * see note
red or green food coloring -- optional

Beat cake mix, eggs and oil. Roll into 1" balls. Place on ungreased
cookie sheets - flatten slightly. Bake@ 350° 8-10 minutes. They will
seem a little underdone.
Beat together remaining ingredients for filling. Sandwich about 1
tablespoon filling between 2 cooled cookies.

- - - - - - - - - - - - - - - - - -

NOTES : You can use peppermint or any other flavoring instead of


vanilla. Try orange filling for Halloween, or cherry for Valentine’s
Day.

66
**********************************************************************
* ALLRECIPES - Chocolate Zucchini Cake
**********************************************************************

Chocolate Zucchini Cake


* Exported from MasterCook *

Chocolate Zucchini Cake

Recipe By : Christie R, 1975


Serving Size : 16Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 c soft margarine
1 c oil
1 3/4 c sugar
2eggs
1 tspvanilla
1/2 c sour milk or buttermilk
OR use 1/2 c milk = 1/2 tsp. lemon juice
5 tbsp cocoa
2 1/2 c flour
1 tspbaking soda
1/2 tspcinnamon
1/2 tspsalt
2 c finely grated zucchini
1/2 c chopped nuts
1/2 c chocolate chips

Blend all together and pour into ungreased pans - 2 9"square.

Sprinkle with 1/2 c. chopped nuts and 1/2 c. chocolate chips.

Bake 40-45 minutes at 325F.

- - - - - - - - - - - - - - - - - -

NOTES : Good served warm. Easy to freeze in aluminum pans.

67
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* ALLRECIPES - Christmas Pie
**********************************************************************

Christmas Pie
* Exported from MasterCook *

Christmas Pie

Recipe By : Barbara B
Serving Size : 1Preparation Time :0:00
Categories: Pies Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Filling:
6apples,peeled, cored, sliced
1 cupcranberries
1 cupchopped dates
1/4 t.cinnamon
1/4 t.cloves
3 T.all purpose flour
1 cupsugar
1/2 cupwater
1/2 cupchopped walnuts

Preparation:
Bake crust. Cool.
Meanwhile, prepare filling. In bowl, combine apples, cranberries,
dates
and spices. Stir in flour.
In saucepan, combine sugar and water. Bring to a boil. Reduce heat.
Stir
in fruit mixture. Simmer 10 min. Cool slightly. Stir in nuts. Spread
into prepared crust.
If you wish, cut some extra dough into bell, candy cane or Christmas
tree
shape (you can use a cookie cutter). Bake on baking sheet along with
the
crust. Place on top of filling when ready to serve.

- - - - - - - - - - - - - - - - - -

68
**********************************************************************
* ALLRECIPES - Cinnabon Cinnamon Rolls
**********************************************************************

Cinnabon Cinnamon Rolls


These are for the bread machine...they are sooo good, and make the
house smell wonderful.

* Exported from MasterCook *

Cinnabon Cinnamon Rolls

Recipe By: Somewhere on the Net


Serving Size : 1 Preparation Time :0:00
Categories : Breads, Yeast Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4tbs melted butter
4tbs water
1/2 box instant vanilla pudding -- we used a whole box
1cup milk
1 egg -- beaten
1/2 teaspoonsalt
4cbread flour
2 1/2 teaspoonsactive dry yeast
Filling
1/2 cup butter -- softened
1cup brown sugar
2tsp cinnamon

Rolls:
Set for dough cycle after completion remove from machine and roll out
to l7 xl0 rectangle.
Filling:
Mix together brown sugar and cinnamon. Spread softened butter over
dough. Sprinkle brown sugar and cinnamon mixture over top. Roll
tightly from long end, pinching edges closed. When completely rolled
slice dough into l/2" slices or larger if preferred. Place into
greased cake pans. Let rise until doubled. Bake at 350F for l5 to 20
minutes until golden. Do not overbake.
Frosting:
4 oz cream cheese softened
l/4 c butter softened
l l/2 c confectioners sugar
l/2 tsp vanilla
l l/2 tsp milk
Spread on very warm rolls.

- - - - - - - - - - - - - - - - - -

69
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* ALLRECIPES - ClearJel Two Minute Freezer Jam
**********************************************************************

ClearJel Two Minute Freezer Jam


* Exported from MasterCook *

ClearJel Two Minute Freezer Jam

Recipe By : Master Food Preserver files, 1995


Serving Size : 0 Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
5 cups mashed fruit -- any kind
1/2 cuplight corn syrup
2 cups sugar -- or to taste
3 tablespoonsInstant ClearJel -- more if necessary

Sift ClearJel and sugar twice. (ClearJel will lump if not well-mixed
with sugar.) Pour into fruit and add corn syrup. Mix well and pour
into freezer containers.

- - - - - - - - - - - - - - - - - -

NOTES :You can use fresh, canned, or frozen fruit, any combination.
Thicken a little more for a great cake filling (favorites are sugar,
ClearJel, lemon juice and water; or raspberry puree, thickened and
sweetened).

70
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* ALLRECIPES - Cocoa Peanut Butter Cookie Mix
**********************************************************************

Cocoa Peanut Butter Cookie Mix


* Exported from MasterCook *

Cocoa Peanut Butter Cookie Mix

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cuppacked brown sugar
1 1/2 cups packed confectioners’ sugar
3/4 cupcocoa
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Directions:In a separate bowl, mix together the flour, baking powder


and salt. Layer ingredients in order given in a 1 quart ’’wide mouth’’
canning jar. Clean the inside of the jar with a dry paper towel after
adding the confectioners’ sugar and after adding the cocoa powder. Be
sure to pack everything down firmly before adding the flour mixture,
it will be a tight fit.
Instructions to attach to Jar:
Cocoa Peanut Butter Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut
butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla.
3. Mix until completely blended. You will need to use your hands to
finish mixing.
4. Shape into walnut sized balls and place 2 inches apart on a
parchment lined
baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork.
5. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until
edges are browned. Cool 5 minutes on baking sheet then
transfer to a cooling rack to finish cooling.
Makes 3 dozen cookies.

- - - - - - - - - - - - - - - - - -

71
**********************************************************************
* ALLRECIPES - Cookie Cones
**********************************************************************

Cookie Cones
List of Ingredients

3 eggs
2/3cup sugar
2/3cup butter or margarine -- melted
2 teaspoons vanilla
1 teaspoon almond extract
1 cup flour

Recipe
Beat together eggs, sugar, butter, vanilla and almond extract. Stir in
flour until smooth.

For each 5" cone, pour 1 1/2 tablespoons batter onto medium-hot
griddle (lightly grease for first few cones). For 7-8" cones use 3-4
tablespoons batter. The flat griddle plates on an electric waffle iron
work well for this. Bake until golden brown, 1 1/2-2 minutes.
(Overbrowned cookies will be likely to crack.)

Quickly lift of cookie with fork or spatula and immediately wrap


around cone form, holding firmly at tip to make sharp point. (Use a
sugar cone covered with foil, or make a cardboard cone.) Let cookie
cool, seam side down on a rack until firm, about 2 minutes. Remove
from form.

Store in airtight container at room temperature for up to a week, or


freeze. Makes about 1 1/2 dozen small cones, about 9 large cones.

Source:
"Sunset Magazine"

72
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* ALLRECIPES - Cordon Bleu Casserole
**********************************************************************

Cordon Bleu Casserole


List of Ingredients

* Exported from MasterCook *

Cordon Bleu Casserole

Recipe By :Taste of Home 10-11/94


Serving Size : 10Preparation Time :0:00
Categories: Casseroles Poultry

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4cups turkey or chicken -- cooked & cubed
3cups fully cooked ham -- cubed
4 ounces cheddar cheese -- shredded
1cup onion -- chopped
1/4cup butter or margarine
1/3cup flour
2cups light cream
1teaspoon dill weed
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
1cup dry bread crumbs
2tablespoons butter or margarine -- melted
1/4 teaspoon dill weed
1/4cup cheddar cheese -- shredded
1/4cup walnuts -- chopped

In a large bowl, combine turkey, ham and cheese; set aside. In a


saucepan, saute onion in butter until tender. Add flour; stir to form
a paste. Gradually add cream, stirring constantly. Bring to a boil;
boil 1 minute or until thick. Add dill,
mustard and nutmeg; mix well. Remove from heat and pour over meat
mixture. Spoon into a greased 13x9x2-inch baking dish.

Topping: Toss bread crumbs, butter and dill weed; stir in cheese and
walnuts.Sprinkle over the casserole. Bake uncovered at 350 for 30 min
or until heated through. 8-10 servings.

- - - - - - - - - - - - - - - - - - -

Recipe

73
**********************************************************************
* ALLRECIPES - Cranberry Chutney
**********************************************************************

Cranberry Chutney
* Exported from MasterCook *

Cranberry Chutney

Recipe By : Pat, 1998


Serving Size : 1Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 c chopped Granny Smith apple
1 c raisins
1 c chopped onion
1 c sugar
1 c white vinegar
3/4 c chopped celery
3/4 c water
2 tspcinnamon
1 1/2 tspginger
1/4 tspcloves
1 bagfresh cranberries -- (12 oz.)

Combine all ingredients in a large saucepan; bring to a boil. Reduce


heat ans simmer, uncovered 30 minutes or until slightly thick,
stirring occasionally. To can, Process in a boiling water bath for 10
minutes. Makes 4 1/2 pints.

- - - - - - - - - - - - - - - - - -

NOTES : Serve with poultry or pork.

74
**********************************************************************
* ALLRECIPES - Creamy Pesto Pasta
**********************************************************************

Creamy Pesto Pasta


* Exported from MasterCook *

Creamy Pesto Pasta

Recipe By : Tambi - 1997, International Cooking 4H Project


Serving Size : 6Preparation Time :0:00
Categories: PastaSide Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
8 ouncesrigatoni
1 small onion -- chopped
3 clovesgarlic -- minced
1 teaspoon butter -- or olive oil
8 ounceslight cream cheese
3/4 cupchicken broth
1/4 cupdry white wine
1 cupchopped fresh basil
grated fresh Parmesan cheese
salt and pepper

Cook pasta to al dente. Drain.


Meanwhile, sauté onion and garlic in butter. Add cream cheese and stir
until melted. Stir in broth and wine, then add basil. Stir until
wilted.
Add pasta, salt and pepper to sauce and top with Parmesan cheese.

- - - - - - - - - - - - - - - - - -

NOTES : If the sauce gets, too thick, stir in a little milk or water.

75
**********************************************************************
* ALLRECIPES - Cream of Morel Soup
**********************************************************************

Cream of Morel Soup


List of Ingredients

* Exported from MasterCook *

Cream of Morel Soup

Recipe By : Katie
Serving Size : 4 Preparation Time :0:00
Categories: Soups

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2cups chopped morel mushrooms -- divided
1 1/2cups chopped onion
2tablespoons butter
2tablespoons flour
1cup milk -- or half &half, or cream
salt and pepper -- to taste

Combine one cup of the mushrooms, chicken broth and onion. Bring to a
boil; cover and simmer for five minutes.

Place half the mixture in a blender and blend 30-60 seconds, until
smooth. Repeat with remaining mixture and set all aside.

Saute remaining 1/2 cup mushrooms. Blend in flour. Add milk. Cook and
stir until thickened.

Stir in blended mixture and heat through. Season to taste.

- - - - - - - - - - - - - - - - - - -

Recipe

76
**********************************************************************
* ALLRECIPES - Date-Apricot Braid
**********************************************************************

Date-Apricot Braid
* Exported from MasterCook *

Date-Apricot Braid

Recipe By : Better Homes and Gardens, Dec. 1979


Serving Size : 12Preparation Time :0:00
Categories: Holidays Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cupchopped dried apricots.Soak in 2 Tb brandy
2 cups flour
1 packageyeast
1/2 cupmilk
2 tablespoonsbutter
2 tablespoonssugar
1/4 teaspoon salt
dash saffron, or 1 drop yellow food color
1egg
1/4 cupchopped dates
2 tablespoonschopped almonds -- toasted
1egg yolk mixed with 1 Tb. water

Heat milk, sugar, butter, salt and saffron to 115°-120°. Add liquid
from apricots. Add mixture to 3/4 c. flour and yeast. Add eggs and
beat with mixer 3 minutes.
Stir in dates, apricots and almonds, then remaining flour. Knead; this
should be a moderately stiff dough.
Let rise until double. Form into braid and raise again. Brush with egg
yolk and water.
Bake @ 350° for 20 minutes. Brush with more egg yolk mixture.

- - - - - - - - - - - - - - - - - -

NOTES : For Christmas morning.

77
**********************************************************************
* ALLRECIPES - Date Swirls
**********************************************************************

Date Swirls
These have become a Christmas tradition.

* Exported from MasterCook *

Date Swirls

Recipe By : Taste of Home, Dec. 1994


Serving Size : 48Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 cups chopped dates
1 cupwater
1 cupsugar
1 cupchopped nuts -- optional
2 teaspoons lemon juice
1 cupbutter -- softened
1 cuppacked brown sugar
1 cupsugar
3eggs
1 teaspoon lemon extract
4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda

Cook dates, water, 1 c. sugar, nuts and lemon juice over medium heat,
stirring, until stiff (15-20 minutes). Cool.
Cream butter, sugars, eggs and lemon extract. Stir in remaining
ingredients. Chill one hour.
On lightly floured surface, roll into 2 - 12"x9" rectangles. Spread
with filling and roll up, starting with long end. Slice 1/4"-1/3"
thick.
Bake, 2" apart, on greased baking sheets @375° for 8-10 minutes.

- - - - - - - - - - - - - - - - - -

78
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* ALLRECIPES - Dottie&#39;s Cranberry Salad
**********************************************************************

Dottie’s Cranberry Salad


* Exported from MasterCook *

Dottie’s Cranberry Salad

Recipe By : Dottie H, 1985


Serving Size : 1Preparation Time :0:00
Categories: Salads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 pkg(3 oz.) red jello
12 lgmarshmallows -- cut up
1 c boiling water
1 sm cancrushed pineapple -- drained -I use large
1/2 canwhole cranberry sauce
1/2 c nuts
1 c whipping cream -- whipped

Mix jello with boiling water. Add marshmallows and stir until melted.
Cool.

Add pineapple, cranberry sauce and nuts.

When syrupy, fold in whipped cream.

Spray mold with Pam. Chill until set.

- - - - - - - - - - - - - - - - - -

NOTES : Or use green jello and 1 pint cottage cheese instead of


cranberry sauce.

79
**********************************************************************
* ALLRECIPES - Dreamsicle Cookies
**********************************************************************

Dreamsicle Cookies
* Exported from MasterCook *

Dreamsicle Cookies

Recipe By : from Top Secret Recipes


Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 c Tang
3/4 c sugar
1 1/2 c vanilla chips
1 3/4 c flour
1/2 tspbaking soda
1/2 tspbaking powder

Mix flour, baking soda and baking powder.


Layer ingredients in order given in a 1-quart wide-mouth canning jar.
Press each layer firmly in place before adding next ingredient.

Attach this to the Jar

Dreamsicle Cookies
Makes 2 1/2 dozen cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft,1
egg, slightly beaten 1 tsp. vanilla (opt.)
3. Mix until completely blended You will need to finish mixing with
your hands.
4. Shape into balls the size of walnuts. Place 2" apart on sprayed
baking sheets.
5. Bake at 375 degrees F for 12 to 14 minutes, until tops are very
lightly browned. Cool 5 minutes on baking sheet.

- - - - - - - - - - - - - - - - - -

80
**********************************************************************
* ALLRECIPES - Dutch Baby Pancake
**********************************************************************

Dutch Baby Pancake

* Exported from MasterCook *

Dutch Baby Pancake

Recipe By :Gail M, 1990


Serving Size : 0 Preparation Time :0:00
Categories: Breakfast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2cup flour
1/2cup milk
2 eggs -- beaten
nutmeg -- optional

Mix everything together; leave slightly lumpy.

Melt 1/2 stick butter in 9" round pan. Pour in batter (don’t mix).

Bake 20-25 minutes at 425F. Sprinkle with powdered sugar when done.

- - - - - - - - - - - - - - - - - - -

NOTES : Katies note: We use a 9" cast iron skillet. Double recipe for
larger skillet. You can also top with fruit, crumbled bacon, ham,
shredded cheese, etc.

81
**********************************************************************
* ALLRECIPES - Easy Peanut Butter Cookies
**********************************************************************

Easy Peanut Butter Cookies


* Exported from MasterCook *

Easiest Peanut Butter Cookies In The World

Recipe By : Community cookbook from Vancouver, WA


Serving Size : 1Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 c peanut butter
1 c sugar
1egg
(I add a little vanilla)

Mix and drop on cookie sheet. Press down with fork. Bake at 350F for
10 minutes.

- - - - - - - - - - - - - - - - - -

82
**********************************************************************
* ALLRECIPES - Fettucine Alfredo
**********************************************************************

Fettucine Alfredo
* Exported from MasterCook *

Fettucine Alfredo

Recipe By : Marilyn B - 1993


Serving Size : 1Preparation Time :0:15
Categories: PastaSide Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fettuccine -- cooked and drained
1 cupbutter
1 cupParmesan cheese
1/2 cupcream
black pepper

Heat butter until creamy. Add hot fettuccine and toss. Stir in
Parmesan cheese, then cream.

- - - - - - - - - - - - - - - - - -

83
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* ALLRECIPES - Flavored Syrups
**********************************************************************

Flavored Syrups
* Exported from MasterCook *

Flavored Syrups

Recipe By : Katie
Serving Size : 1Preparation Time :0:00
Categories: Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 part water
1 part sugar
you can use more sugar for a thicker syrup
flavorings, to taste -- * see note
food coloring, if desired -- * see note

Boil sugar and water for one minute. Add flavorings and bottle.

*note: Use whatever flavorings or extracts you desire. A favorite is


Creamsicle, orange and vanilla extracts with a bit of orange food
coloring. Or, Almond Joy, chocolate extract and almond extract.
Flavors and colors are strictly "to taste".

- - - - - - - - - - - - - - - - - -

84
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* ALLRECIPES - Florentine Crepe Cups
**********************************************************************

Florentine Crepe Cups


List of Ingredients

* Exported from MasterCook *

Florentine Crepe Cups

Recipe By:Cissy, Mimi’s Cyber-Kitchen


Serving Size : 0Preparation Time :0:00
Categories : Side Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Crepes:
2/3 cup flour
1/2 tsp salt
1cup milk
3eggs -- beaten
Filling:
1 1/2 cups shredded cheddar cheese -- (6 oz)
3Tbsp flour
3eggs -- lightly beaten
2/3 cup mayonnaise (not low fat)
1 package frozen spinach -- (10 oz.) defrosted
and squeezed dry
1can sliced mushrooms -- (4 oz.) drained
1/2 tsp salt
1dash freshly ground pepper
6slices bacon -- cooked crisp and crumbled (discard
drippings)

Combine ingredients and whisk until smooth. Let rest for 1/2 hour.
Heat a crepe pan or 8" skillet until hot. Add a dot of margarine and
when melted, pour in 2 Tbsp of crepe batter. Cook on one side only.
This should make 12 crepes. Stack crepes between pieces of waxed paper
and store, covered, in fridge.

Toss cheese with flour and add remaining ingredients except for bacon
(you will add that just before baking).

When ready to bake, preheat oven to 350. Grease 12 regular sized


muffin cups and fit one crepe into each cup, cooked side down (the
edges will ruffle slightly). Add bacon to cheese mixture and divide
among crepe cups.

Bake for 40 min., or until set. Garnish with extra bacon curls, if
desired.

- - - - - - - - - - - - - - - - - - -

Katie’s note: This is also very good with diced ham.


Recipe

85
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* ALLRECIPES - French Dressing
**********************************************************************

French Dressing
* Exported from MasterCook *

French Dressing

Recipe By : Clipped from a magazine, 1982


Serving Size : 1Preparation Time :0:00
Categories: Salads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cantomato soup
1 c oil
1/2 c vinegar
1/3 c sugar -- or honey
1 tspdry mustard
1 tspcelery salt
1 tsppepper
1 tsppaprika
1 tspgarlic powder
1 tsponion powder

Shake in quart jar. Makes about 3 cups.

- - - - - - - - - - - - - - - - - -

86
**********************************************************************
* ALLRECIPES - Fudge &quot;Pie&quot;
**********************************************************************

Fudge "Pie"

Recipe Introduction
This is decadent. Serve with whipped cream or ice cream.

List of Ingredients
2 cups sugar
1/2 cup cocoa
1/2 cup flour
1 cup butter
4 eggs

Instructions
Melt butter and add cocoa, sugar and flour.
Mix well and add eggs.
Bake at 375F 25-30 minutes.
Makes a 9" square pan.

87
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* ALLRECIPES - Glacé Fruit
**********************************************************************

Glacé Fruit
List of Ingredients

* Exported from MasterCook *

Glacé Fruit

Recipe By :Deanna DeLong


Serving Size : 0 Preparation Time :0:00
Categories: HolidaysHomemade
Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds prepared fruit
2/3cup sugar
1/2cup light corn syrup
2cups water
1 1/4cups sugar
2cups sugar
1cup sugar

First Day: Combine the 2/3 c. sugar, 1/2 c. corn syrup, 2 c. water;
add fruit. Heat to 180F on a candy thermometer. Remove from heat.
Cool, cover and let stand at room temperature 18-24 hours.

Second day: Carefully remove fruit from syrup with a slotted spoon.
Add 1 1/4 c. sugar to syrup and bring to a boil. Remove from heat.
With a large metal spoon, skim foam from surface of syrup. Add fruit
to syrup and heat to 180F. Remove from heat. Cool, cover and let stand
at room temperature 18-24 hours.

Third day: Repeat process of second day, but use 2 c. sugar.

Fourth day: Repeat, but use 1 c. sugar.

After final standing time, remove fruit from syrup. Place in colander
and rinse with cold water. Dry on drying trays at 120F - 140F until
fruit is leathery and has no pockets of moisture. Drying time will be
1/4 that of fresh fruit because so much moisture is replaced by
sugar.

Source:
"How To Dry Fruit"

- - - - - - - - - - - - - - - - - - -

NOTES : To glacé citrus peel use 3/4 pound fruit and halve other
ingredients.

The syrup that’s left makes great pancake syrup. Bring to boil and
skim off foam. You can process it in a hot water bath for 5 minutes.
88
Recipe

89
**********************************************************************
* ALLRECIPES - Green Chile and Jack Chicken
**********************************************************************

Green Chile and Jack Chicken


List of Ingredients

* Exported from MasterCook *

Green Chile and Jack Chicken

Recipe By :Lori A, Top Secret Recipes


Serving Size : 4 Preparation Time :0:00
Categories: Chicken

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon oil
2 cloves garlic -- mashed
4 skinless boneless chicken breast halves
1cup chicken broth
4 ounces chopped green chiles -- *see Note
2 teaspoons prepared mustard -- *see Note
1cup heavy cream
4 ounces Monterey jack cheese -- shredded

In ovenproof skillet, melt butter with oil. Add garlic and chicken and
saute 10 minutes, turning once. Remove chicken, pour off fat.

Add chicken brith and scrape up any browned bits on bottom of skillet.
Return chicken to skillet. Add undraine chiles and mustard. Simmer,
uncovered, until chicken is done, about 10 minutes. Liquid should cook
down and be syrupy.

Add cream and simmer until thickened, about 5 minutes. Sprinkle with
cheese. Place under broiler until cheese melts, about 30 seconds.
serve with rice to catch all the wonxderful sauce.

Source:
"Gourmet Magazine"

- - - - - - - - - - - - - - - - - - -

NOTES : Katies notes:


*I have used 1-2 teaspoons chipotle chiles in adobo sauce in place of
the green chiles, and only one teaspoon dijon mustard. Very good!

Recipe

90
**********************************************************************
* ALLRECIPES - Grilled Potatoes
**********************************************************************

Grilled Potatoes
* Exported from MasterCook *

Grilled Potatoes

Recipe By : Clipped from a magazine, 1993


Serving Size : 1Preparation Time :0:00
Categories: Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
baking potatoes
melted butter
salt and pepper -- to taste

Halve potatoes lengthwise. Cut crosshatches 1/4" deep and 1/4" apart.
Press on potatoes to spread and brush with melted butter. Grill slowly
on both sides until tender.

- - - - - - - - - - - - - - - - - -

91
**********************************************************************
* ALLRECIPES - Halibut with Two Pepper Sauce
**********************************************************************

Halibut with Two Pepper Sauce

Recipe Introduction
This is an original recipe, created out of desperation with what I had
on hand. It’s easy and looks very gourmet.

List of Ingredients
2 halibut fillets
2 tbsp butter
3 cloves garlic -- minced
1 sm tomato -- diced
lemon pepper
cracked black pepper
dill weed
white wine -- a splash
1/3 - 1/2 c cream

Instructions
Sprinkle both sides of halibut fillets with lemon pepper, cracked
pepper and a pinch of dill weed. Fry in butter and garlic.
Remove fish from pan and turn heat to high. Toss in a splash of wine
and the tomatoes and cook on high until liquid is reduced and tomatoes
just start to soften.
Stir in cream. Serve over fillets.

Final Comments
Serves 2

92
**********************************************************************
* ALLRECIPES - Harvard Beets
**********************************************************************

Harvard Beets
List of Ingredients

* Exported from MasterCook *

Harvard Beets

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2cups diced beets
2tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4cup vinegar
2tablespoons butter

Drain beets, reserving 1/3 cup liquid. In saucepan combine sugar,


cornstarch and butter. Cook and stir until thickened. Add beets; heat
through.

Source:
"BH&G New cookbook, mid-60’s"

Recipe

93
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* ALLRECIPES - Herb-Garlic Monkey Bread
**********************************************************************

Herb-Garlic Monkey Bread


* Exported from MasterCook *

Herb-Garlic Monkey Bread

Recipe By : From Bread Machine Magic


Serving Size : 8Preparation Time :0:00
Categories: Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cupwater
1/2 cupsour cream
3 cups flour
1 1/2 teaspoons salt
2 tablespoonsbutter
3 tablespoonssugar
2 teaspoons yeast
4 clovesgarlic -- minced
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary or marjoram
4 tablespoonsmelted butter

Mix and knead, in bread machine or by hand: water,sour cream, flour,


salt, 1 1/2 Tbs. butter, sugar and yeast.
When dough has risen, divide into about 40 small pieces.
Combine herbs and melted butter. Dip each piece in butter mixture and
layer in a 9"x5"x3" loaf pan.
Raise until doubled. Bake @ 375° for 15-20 minutes. Turn out
immediately.

- - - - - - - - - - - - - - - - - -

94
**********************************************************************
* ALLRECIPES - Honey-Mustard Tenderloin
**********************************************************************

Honey-Mustard Tenderloin
* Exported from MasterCook *

Honey-Mustard Tenderloin

Recipe By : MC5 - BettyCrocker’s Casual Dining


Serving Size : 4 Preparation Time :0:00
Categories: Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour pork tenderloin
4tablespoons honey
2tablespoons cider vinegar
2tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 400 degrees F. In a small bowl, combine honey,


vinegar,
sugar and mustard well. Coat tenderloin well with sauce. Place
tenderloin in a shallow pan and roast for 20-25 minutes, until meat
thermometer inserted register 155-160 degrees F. Slice to serve.

Source:
"Swift & Company"
"http://www.freshpork.com/index.html"

Katie’s notes: I used dijon mustard and basted often.

- - - - - - - - - - - - - - - - - -
-

Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from
fat);
23g Protein; 23g Carbohydrate; 61mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1 1/2 Other Carbohydrates

95
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* ALLRECIPES - Honey Mustard Slaw
**********************************************************************

Honey Mustard Slaw


List of Ingredients

* Exported from MasterCook *

Honey Mustard Slaw

Recipe By :ReaLemon Easy Cooking With Zing


Serving Size : 6 Preparation Time :0:00
Categories: Salads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
8cups prepared coleslaw mix
1 medium apple -- chopped
1/4cup thinly sliced green onions
1/3cup lemon Juice
1/4cup salad oil
2tablespoons honey
1 tablespoon brown mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Combine coleslaw mix, apple and green onions in large bowl. For
dressing, combine ReaLemon, oil, honey, mustard, salt and pepper in
screw-top jar. Cover and shake well. Pour over cabbage mixture; toss
gently to coat. Chill 1 to 2 hours. Garnish with carrot curls and
green
onion tops, if desired. Makes 8 servings.
- - - - - - - - - - - - - - - - - - -
Recipe

96
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* ALLRECIPES - Honey Whole Wheat Rolls
**********************************************************************

Honey Whole Wheat Rolls


* Exported from MasterCook *

Honey Whole Wheat Rolls

Recipe By : NY Times Natural Foods Cookbook


Serving Size : 36Preparation Time :0:00
Categories: Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoonsyeast
1/2 cupwarm water
1 tablespoonbrown sugar
1/3 cupbutter
1/3 cuphoney
1 tablespoonsalt
1 cupboiling water
1 2/3 cups cold water
3 cups whole wheat flour
2 cups oatmeal
4 c.unbleached flour -- approximately
1 teaspoon ground cardamom

Mix warm water, yeast, and sugar. Set in a warm place until bubbly.

In a large bowl, pour boiling water over butter, honey, and salt. Stir
to melt butter. Pour in cold water and yeast mixture.

Stir in wheat flour, oatmeal, and enough white flour to make a fairly
stiff dough. Work in the cardamom.

Knead until smooth and satiny. Allow to raise, covered, in a buttered


bowl, until doubled, about 1 1/2 hours.

Punch down. Form into desired shapes and let rise until double, about
30 minutes.

Bake at 375F 30 minutes or until golden.

- - - - - - - - - - - - - - - - - -

NOTES : Half a recipe will go into the bread machine.

97
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* ALLRECIPES - Hot Artichoke and Green Chile Dip
**********************************************************************

Hot Artichoke and Green Chile Dip


List of Ingredients

* Exported from MasterCook *

Hot Artichoke and Green Chile Dip

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories: Appetizers

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
114 ounce can artichoke hearts -- chopped and blanched
14 ounce can diced green chiles -- or more
1cup mayonnaise
1cup sour cream
1 1/2cups shredded Monterey jack cheese

Mix and place in a shallow casserole dish. Top with a little shredded
jack cheese. Bake at 350F for 15-20 minutes until bubbly around edges.
Run under the broiler for a minute to brown cheese if desired.

Source:
"Inspired by Gwen McD., Christmas 2000"

- - - - - - - - - - - - - - - - - - -

Recipe

98
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* ALLRECIPES - Huckleberry Buckle
**********************************************************************

Huckleberry Buckle
List of Ingredients

* Exported from MasterCook *

Huckleberry Buckle

Recipe By :adapted from BH&G New Cookbook, mid 60’s


Serving Size : 8 Preparation Time :0:00
Categories: Breads, Quick

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2cup butter or shortening
1/2cup sugar
1 egg -- beaten
2cups sifted all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2cup milk
2cups fresh huckleberries
Cinnamon Crumbs:
1/2cup sugar
1/2cup flour
1/2 teaspoon cinnamon
1/4cup butter

Cream butter and sugar; add egg and mix well.

Sift flour, baking powder and salt; add to creamed mixture alternately
with milk.

Pour into well-greased 11 1/2" x 7" pan.

Top with blueberries, then Cinnamon Crumbs.

Bake at 350F for 45-50 minutes. Serve warm.

Cinnamon Crumbs: Mix 1/2 cup each sugar and flour with 1/2 teaspoon
cinnamon. Cut in 1/4 cup butter until crumbly.

Recipe

99
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* ALLRECIPES - Irish Cream
**********************************************************************

Irish Cream
* Exported from MasterCook *

Irish Cream

Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups Irish whiskey
1can sweetened condensed milk -- * see note
1cup light cream
2tablespoons chocolate syrup
2teaspoonsinstant coffee
1teaspoonvanilla
1/2 teaspoonalmond extract
4 eggs or egg substitute

Blend together on low. * Homemade sweetened condensed milk: Heat and


stir until butter is melted and sugar is dissolved: 1 1/2 c. sugar,
2/3 c. evaporated milk, 4 Tb. butter. Make about 1 1/2 c. (1 can=1 1/4
c.)

- - - - - - - - - - - - - - - - - -

100
**********************************************************************
* ALLRECIPES - Kiss Pie
**********************************************************************

Kiss Pie

Recipe Introduction
Light and not-too-sweet.

List of Ingredients
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chopped nuts
9 soda crackers

Instructions
Beat egg whites till frothy, then add cream of tartar, beat till
stiff.
Slowly add sugar, then nuts, then crumbled crackers.
Put mixture into a buttered pie pan like a crust.
Bake for 45 mins. @ 325°.
Top with whipped cream or fresh fruit/vanilla yogurt. Be creative
with the topping!

101
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* ALLRECIPES - Kitchen Sink Primavera
**********************************************************************

Kitchen Sink Primavera


A good way to get rid of bits and pieces of vegies.

* Exported from MasterCook *

Kitchen Sink Primavera

Recipe By : Katie, 1993


Serving Size : 1Preparation Time :0:00
Categories: PastaVegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 tspoil
chopped garlic -- lots
chopped tomatoes -- 3-4 c.
4 c vegetables of your choice* -- cut to bite size
wine -- 1/4-1/2 c.
dash wine vinegar
fresh basil (or -- lots, 1-2 c.
1/4 c parmesan cheese -- or more
hot cooked pasta

Sauté garlic in oil. Add tomatoes, wine and vinegar and cook until
vegies are crisp-tender. Add basil, cook until wilted, and add
cheese.

Serve over hot pasta. Top with freshly grated Parmesan cheese and
freshly ground pepper.

- - - - - - - - - - - - - - - - - -

NOTES : * Use whatever vegies are ripe, very fresh baby vegies are the
best! Try any combination of asparagus, broccoli, julienned carrots,
onions or leeks, summer squash, peppers, baby green beans mushrooms,
etc.

102
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* ALLRECIPES - Lemon and Basil Pork Chops
**********************************************************************

Lemon and Basil Pork Chops


One of my sister’s recipes:

* Exported from MasterCook *

Lemon and Basil Pork Chops

Recipe By : Pat , 11/97


Serving Size : 4Preparation Time :0:00
Categories: Main Dishes Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cupItalian bread crumbs
4boneless pork chops
1 tablespoonbutter -- melted
2 teaspoons grated lemon rind
1 teaspoon dried basil
1egg -- slightly beaten
1 teaspoon lemon juice

Preheat oven to 375°. Grease a 15"x10" baking pan.


Combine egg and basil.
Combine bread crumbs, butter, lemon peel, and basil.
Dip chops in egg mixture, then crumbs. Bake 30-40 minutes, turning
once halfway through baking.

- - - - - - - - - - - - - - - - - -

103
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* ALLRECIPES - Lemon Squares
**********************************************************************

Lemon Squares
* Exported from MasterCook *

Lemon Squares

Recipe By : Ginny Glabb, 1992


Serving Size : 24Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cupflour
1/2 cupmargarine
1/4 cuppowdered sugar
2eggs
5 tablespoonslemon juice
1 cupsugar
1/2 teaspoon baking powder
1 cupcoconut

Mix the 1 c. flour, margarine and powdered sugar like a pie crust.
Press into a 9"x9" pan. Bake @ 400° for 10-15 minutes.
Beat together remaining ingredients and pour into crust. Bake @ 350°
for 25 minutes.
Cool and cut into squares.

- - - - - - - - - - - - - - - - - -

NOTES : Double recipe for 10"x15" pan.

104
**********************************************************************
* ALLRECIPES - Lentil Confetti Salad
**********************************************************************

Lentil Confetti Salad


* Exported from MasterCook *

Lentil Confetti Salad

Recipe By : Washington-Idaho Pea and Lentil Commission


Serving Size : 5Preparation Time :0:00
Categories: Extension RecipesSalads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/4 pound lentils -- (1/2 cup)
1 1/2 cups water
1 teaspoon salt
1 cupcooked rice
1/2 cupbottled Italian dressing
1/2 cuptomatoes -- seeded and diced
1/4 cupchopped green bell pepper
3 tablespoonschopped onion
2 tablespoonschopped celery
2 tablespoonssliced pimiento-stuffed green olives -- optional
chopped parsley

Wash and drain lentils. Bring lentils, water and salt to a boil, and
simmer, covered, about 20 minutes. Do not overcook; lentils should be
tender, but with skin intact. Drain immediately.

Combine with cooked rice, pour dressing over, and refrigerate until
cool. Add remaining ingredients, except for parsley. Garnish with
parsley.

- - - - - - - - - - - - - - - - - -

105
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* ALLRECIPES - Liana&#39;s Huckleberry Nut Bread
**********************************************************************

Liana’s Huckleberry Nut Bread

* Exported from MasterCook *

Liana’s Huckleberry Nut Bread

Recipe By :adapted from The New Doubleday Cookbook


Serving Size : 1 Preparation Time :0:00
Categories: Breads, Quick

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 c dried huckleberries
3/4 c sugar
3 c flour
4tsp baking powder
1/2tsp salt
1/2 c nuts -- coarsely chopped
rind of one lemon -- grated
1 egg -- lightly beaten
1 c milk
2tsp melted butter

Sift flour, sugar, baking powder, and salt. Mix in nuts and lemon
rind. Lightly beat egg, milk, and butter and stir into flour mixture.
Fold in huckleberries.

Spoon into buttered 9"x5"x3" loaf pan and bake at 350F for about one
hour, or until loaf pulls from sides of pan and bread is springy to
the touch. Cool in pan 10 minutes, then turn out on wire rack. Cool
before slicing.

- - - - - - - - - - - - - - - - - - -

NOTES : Blue ribbon winner, Junior division open class baking, 1996

106
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* ALLRECIPES - Liana&#39;s Potato-Onion Bread
**********************************************************************

Liana’s Potato-Onion Bread

Recipe Introduction
Liana took a recipe for basic potato bread and tweaked it to suit her.
For her efforts, she took home a 4H Top Foods trophy from the 1999
county fair.

List of Ingredients
3/4 cup water
1 tbsp. butter -- softened
2 c. bread flour
1/3 c. mashed potato flakes -- dry
2 tbsp. dried onions
2 tsp. sugar
1 tsp. salt
1 3/4 tsp. yeast

Instructions
Bake in bread machine, or mix and bake in loaf pan 30-40 minutes at
350°F.

107
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* ALLRECIPES - Lick It Later Sticker Glue
**********************************************************************

Lick It Later Sticker Glue


List of Ingredients

* Exported from MasterCook *

Lick It Later Sticker Glue

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 packet unflavored gelatin
1/4cup boiling water
1 tablespoon sugar
1/4 teaspoon flavoring -- optional

Pour gelatin into a heatproof container. Add boiling water and stir
with a fork until gelatin is dissolved. Add sugar and continue
stirring until dissolved. Add flavoring and stir. Spread thinly on the
back of whatever you want to make into a sticker. Let dry. Lick it
later!

Source:
"Summer Reading Program workshop"

Recipe

108
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* ALLRECIPES - Lloyd&#39;s Granola
**********************************************************************

Lloyd’s Granola
* Exported from MasterCook *

Lloyd’s Granola

Recipe By : Lloyd Klingman


Serving Size : 1Preparation Time :0:00
Categories: Breakfast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
6 c rolled oats
1 c coconut
1 c wheat germ -- * see note
1/2 c cashews -- ** see note
1/2 c sesame seeds -- ** see note
1/2 c oil
1/2 c honey
1/3 c water
1 1/2 tspvanilla
1 1/2 tspsalt
raisins and/or other dried fruits

Mix oil, honey, water, vanilla and salt and pour over dry ingredients.
Mix well. Bake at 300F for about 1/2 hour, until dry, mixing often.
Cool and add raisins and/or other dried fruits.

* you can also use bran or rolled wheat.


** use any nuts or seeds

- - - - - - - - - - - - - - - - - -

109
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* ALLRECIPES - Low Fat Blooming Onion & Two Sauces
**********************************************************************

Low Fat Blooming Onion & Two Sauces


List of Ingredients

* Exported from MasterCook *

Low Fat Blooming Onion & Two Sauces

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Appetizers

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 Spanish or Vidalia -- (1 pound)
or any super-sweet onion
1teaspoon vegetable oil
1/4 ounce corn flake crumbs -- (about 1/2 c.)
1/8 teaspoon red pepper flakes
1/8 teaspoon seasoned salt
1 egg white
Horseradish Dip:
1/2cup sour cream frosting
2 teaspoons mayonnaise
2 teaspoons horseradish
1/2 clove garlic -- minced
Creamy Chili Sauce:
1/2cup mayonnaise
1/2cup sour cream
1/4cup chili sauce
1/8 teaspoon cayenne -- or more

1.Trim the root end of the onion so it upright. Slice 1/2 inch from
the top of the onion; discard the papery skin. Cut triangular slices
to the center of the onion, slicing from the top to within 1/2 inch of
the bottom and working your way around the onion to make several
petals.Place the onion in a microwave-safe dish. Drizzle with the oil.
Microwave, covered, on High for 1 1/2 to 2 minutes or until the onion
is slightly tender and the petals begin to separate.
2.Combine the corn flake crumbs, red pepper and seasoned salt in a
bowl and mix well. Beat the egg white in a bowl until foamy. Dip the
onion into the egg white, coating the petals completely. Place in a
2-cup round baking dish sprayed with nonstick cooking spray. Sprinkle
with the corn flake mixture. Bake at 350 degrees in a preheated oven
for 10 to 12 minutes or until brown and crisp.

Serve immediately with the Horseradish Dip and/or Creamy Chili Sauce.

Source:
"Linda D., TNT Recipes"

- - - - - - - - - - - - - - - - - - -
NOTES : This isn’t as pretty as the Blooming Onions from Outback
Steakhouse, but it tastes great and is a good alternative to deep
frying.
110
Recipe

111
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* ALLRECIPES - Maple Glazed Nuts
**********************************************************************

Maple Glazed Nuts


This one is my husband’s creation:

* Exported from MasterCook *

Maple Glazed Nuts

Recipe By : Gary , 1986


Serving Size : 8Preparation Time :0:00
Categories: Snacks

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 cups nuts
1/3 cupbutter flavored syrup -- (Mrs. Butterworth’s)

Drizzle syrup over nuts. Nuke 7-10 minutes, stirring often, until nuts
look glazed. Spread on buttered surface to cool.

- - - - - - - - - - - - - - - - - -

112
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* ALLRECIPES - Marie Callendar&#39;s Cornbread
**********************************************************************

Marie Callendar’s Cornbread


This is sooo easy...and really does taste like restaurant cornbread.

* Exported from MasterCook *

Marie Callendar’s Cornbread

Recipe By : From the recipe files of Carole Walberg


Serving Size : 1Preparation Time :0:00
Categories: Breads, QuickCopycat
Breads, Using Readymades

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 boxcorn muffin mix -- (9 oz)
1 boxyellow cake mix -- (9 oz)

Prepare corn muffin mix per directions on box and cake mix
per directions on box in separate bowl. Pour prepared
yellow cake mix into prepared corn muffin mix and stir
well. Pour into greased 9x12x2 pan and bake 350F for 30 to
35 min until toothpick comes out clean.

Posted by Carole Walberg to the TNT Recipe List

- - - - - - - - - - - - - - - - - -

113
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* ALLRECIPES - Meal in a Loaf
**********************************************************************

Meal in a Loaf
* Exported from MasterCook *

Meal in a Loaf

Recipe By : Bonner County Extension


Serving Size : 8Preparation Time :0:00
Categories: Main Dishes Extension Recipes
Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 cups flour
2 tablespoonssugar
1/2 teaspoon salt
2 packages yeast
1 cupwater
1/4 cupdijon mustard
2 tablespoonsbutter
1 1/2 cups chopped cooked ham -- (8 oz.)
1 cupshredded Swiss cheese -- or cheddar
1/2 cupchopped dill pickle
1egg -- beaten

Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast.
Heat water, mustard and butter to 125°; stir into flour mixture. Mix
in enough reserved flour to make a soft dough and knead 4 minutes.
*OR* Throw everything in the bread machine.
On a greased baking sheet, roll dough to 14"x12". Sprinkle ham, cheese
and pickle down the center 1/3 of dough length. Make cuts from filling
to edges of dough at 1" intervals. Bring strips from opposite sides of
filling together, twist, and place at an angle across filling. Cover.
Let rise until almost double. (Hurry this process by setting bread
over a pan of hot water.)
Brush loaf with egg. Bake @ 375° for 25 minutes. Serve warm.

- - - - - - - - - - - - - - - - - -

114
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* ALLRECIPES - Meatless Lentil Chili
**********************************************************************

Meatless Lentil Chili


* Exported from MasterCook *

Meatless Lentil Chili

Recipe By : Bonner County Cooperative Extension System


Serving Size : 1Preparation Time :0:00
Categories: Extension RecipesVegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
5 c boiling water
1/2 tspsalt
2 1/3 c lentils -- washed
1 can(16 oz.) tomatoes
1 pkgdry onion soup mix -- (or beef base and
onions
1 1/2 tspchili powder -- or to taste
1/2 tspcumin

Simmer lentils, salt, and water for 30 minutes. Add remaining


ingredients and simmer 30 minutes more.

Serve as is or over spaghetti, rice or corn chips (cheese on top). Use


for pizza, tacos, or serve as a dip.

**Spread on plate. Top with diced onion, tomatoes, chiles and shredded
cheese. serve with tortilla chips.

- - - - - - - - - - - - - - - - - -

115
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* ALLRECIPES - Mediterranean Pasta Salad
**********************************************************************

Mediterranean Pasta Salad


The dressing for this salad was created when I ran out of Italian and
mixed in some French dressing. Great combo!

* Exported from MasterCook *

Mediterranean Pasta Salad

Recipe By : Katie
Serving Size : 1Preparation Time :0:00
Categories: Main Dishes Pasta
Salads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 cups macaroni, cooked, elbow -- or any small shape
3 cups vegies, any combination (celery, onion,
peas, olives, radishes, zucchini, steamed
and cooled cauliflower, broccoli, carrots) -- cut into pieces
1 cupcheese of your choice -- cubed
1 cupcooked ham, chicken or salami -- optional
Italian salad dressing
French or Catalina salad dressing

Combine pasta, vegies, cheese and meat and dress to taste with 1/2
Italian dressing and 1/2 French or Catalina dressing. Chill.

Measurements are approximate...use whatever you have.

Favorite French Dressing: 1 can tomato soup, 1 c. oil, 1/2 c. vinegar,


1/3 c. sugar or honey, 1 tsp. EACH dry mustard, celery salt, pepper,
paprika, garlic powder, onion powder. Shake in a jar. Makes about 3
cups.

- - - - - - - - - - - - - - - - - -

NOTES : For a main dish, serve on a bed of lettuce and/or sprouts.


Garnish with tomatoes, hard cooked eggs, or whatever you have on hand.
Made with rotini pasta, it becomes my daughter’s favorite: Wiggle Worm
Salad.

116
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* ALLRECIPES - Mexican Dip
**********************************************************************

Mexican Dip
* Exported from MasterCook *

Mexican Dip

Recipe By : Kathy E., 1990


Serving Size : 20Preparation Time :0:00
Categories: AppetizersMexican
R.R.R.

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 lbhamburger -- browned and drained
1 15 oz. canrefried beans
1 8 oz. can tomato sauce
1/4 c chopped onion
1/4 c chopped green chiles -- or green pepper
1 pkgtaco seasoning mix
1/2 tspchili powder
1/2 tspdry mustard
1 c sour cream
shredded cheddar cheese

Heat everything but the sour cream and cheese to a boil. Spread on
platter. Top with sour cream, then sprinkle with cheese.

- - - - - - - - - - - - - - - - - -

117
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* ALLRECIPES - Mexican Zucchini
**********************************************************************

Mexican Zucchini
* Exported from MasterCook *

Mexican Zucchini

Recipe By : Lynn L., 1980


Serving Size : 1Preparation Time :0:00
Categories: Mexican Side Dishes
Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
chopped onions
minced garlic
sliced zucchini
chopped green chiles
canned tomatoes -- drained -OR-
fresh tomatoes and salsa
corn
shredded cheddar cheese

This is a "to taste" recipe - the proportions aren’t important. Cook


vegies until the zucchini is crisp-tender. Top with cheese and heat
until cheese melts.

- - - - - - - - - - - - - - - - - -

NOTES : This is a nice side dish with grilled chicken.

118
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* ALLRECIPES - Mimi&#39;s Sticky Chicken
**********************************************************************

Mimi’s Sticky Chicken

* Exported from MasterCook *

Mimi’s Sticky Chicken

Recipe By :Mimi’s Hiller, Mimi’s Cyber-Kitchen


Serving Size : 0 Preparation Time :0:00
Categories: Chicken

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 teaspoons salt
2 teaspoons paprika
1teaspoon cayenne pepper
1teaspoon onion powder
1teaspoon thyme
1teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1cup onion -- chopped

In a small bowl, thoroughly combine all the spices. Remove giblets


from chicken; clean the cavity well and pat dry with paper towels. Rub
the spice mixture into the chicken, both inside and out, making sure
it is evenly
distributed and down deep into the skin. Place in a resealable plastic
bag, seal and refrigerate overnight. When ready to roast the chicken,
stuff the cavity with onion, and place in a shallow baking pan. Roast,
uncovered, at 250° for 5 hours (yes, 250° for 5 hours). After the
first hour, baste chicken occasionally (every half hour
or so) with pan juices. The pan juices will start to carmelize on the
bottom of pan and the chicken will turn golden brown. If the chicken
contains a pop-up thermometer, ignore it. Let chicken rest about 10
minutes before carving.

- - - - - - - - - - - - - - - - - - -

119
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* ALLRECIPES - Missouri Cookies
**********************************************************************

Missouri Cookies
List of Ingredients

* Exported from MasterCook *

Missouri Cookies (No Bakes)

Recipe By :
Serving Size : 36Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2cups sugar
1/4 pound butter
1/2cup cocoa
1/2cup milk
1/2cup peanut butter
1teaspoon vanilla
3cups quick cooking oats

Combine first 5 ingredients and bring to a rolling boil. Boil one


minute. Remove from stove and
add the vanilla and oatmeal. Drop on waxed paper by teaspoon.

- - - - - - - - - - - - - - - - - - -

Recipe

120
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* ALLRECIPES - Mounds Bars
**********************************************************************

Mounds Bars
* Exported from MasterCook *

Mounds Bars

Recipe By : Gail Morris


Serving Size : 1Preparation Time :0:00
Categories: CandyChocolate

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cupmashed potatoes
1 pound powdered sugar
4 cups flaked coconut
1 teaspoon almond extract
2 tablespoonsbutter*
2 tablespoonscorn syrup*
3 tablespoonswater*
1 packagechocolate fudge frosting mix*
* or use 1 pkg. chocolate chips and -- 1/2 stick paraffin
(paraffin optional)

Mix potatoes, powdered sugar, coconut, and almond extract. Chill 1


hour. dip in chocolate.

- - - - - - - - - - - - - - - - - -

121
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* ALLRECIPES - Mrs. Field&#39;s Chocolate Chip Cookies
**********************************************************************

Mrs. Field’s Chocolate Chip Cookies


* Exported from MasterCook *

Mrs. Field’s Chocolate Chip Cookies

Recipe By : Mrs. Fields on a TV interview, 1994


Serving Size : 1Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 c flour
1/2 tspbaking soda
1/4 tspsalt
1 c dark brown sugar
1/2 c sugar
1 c butter -- softened
2 lgeggs
2 tspvanilla
2 c chocolate chips

Cream eggs, butter and sugars. Add dry ingredients, then chocolate
chips. Bake at 300F for 22-24 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : These are the best chewy chocolate chip cookies!

122
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* ALLRECIPES - Mushroom Crusted Quiche
**********************************************************************

Mushroom Crusted Quiche

Recipe Introduction
A different kind of quiche, this is a good vegetarian main dish. It
also goes well with ham.

List of Ingredients
3/4 pound mushrooms -- finely chopped
2 tablespoons butter
crushed saltine crackers -- 1/2-2/3 cup
3/4 cup sauteed onion -- or green onion
2 cups monterey jack cheese -- shredded (approx)
3 eggs
1 pint cottage cheese
1/4 teaspoon cayenne pepper
paprika

Instructions
Saute mushrooms in butter.
Add enough crushed saltines to absorb juice. Press into pie pan.
Sprinkle crust with onion.
Heap jack cheese over onion; don’t pack down.
Whirl eggs, cottage cheese and cayenne in blender. Pour into crust.
Bake at 350°F 45 minutes, until a knife comes out clean.

123
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* ALLRECIPES - M & M&#39;s Cookie Mix
**********************************************************************

M & M’s Cookie Mix

* Exported from MasterCook *

M & M’s Cookie Mix

Recipe By :Sharon H.
Serving Size : 1 Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4cups sugar
1 1/4 c M&Ms® plain chocolate candy
2 c flour
1/2tsp baking soda
1 1/4tsp baking powder

Directions:Mix together flour, baking soda and baking powder.Layer


ingredients in jar in order given in a 1 quart wide mouth canning jar.
Add the flour mixture last. It will be a tight fit when you add the
flour mixture so be sure to pack everything down firmly.
Instructions to attach to jar:
M & M’s Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add 1/2 cup margarine or butter softened at room temperature. DO
NOT USE DIET MARGARINE Mix in 1 egg, slightly beaten, and 1 teaspoon
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands
4. Shape into balls the size of walnuts and place on a parchment lined
cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are slightly browned. Cool on cookie sheet for about 5 minutes
then remove to wire racks to finish cooling.Makes 2 1/2 dozen cookies.

124
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* ALLRECIPES - Nellie&#39;s Peanut Brittle
**********************************************************************

Nellie’s Peanut Brittle


List of Ingredients

* Exported from MasterCook *

Nellie’s Peanut Brittle

Recipe By :Nellie W.
Serving Size : 0 Preparation Time :0:00
Categories: Candy

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2cups sugar
1/2cup light Karo syrup
dash salt
1cup raw peanuts
1 tablespoon butter
1/2 teaspoon vanilla
dribble lemon extract
1 1/2 teaspoons baking soda

Mix sugar, Karo and water. Bring to a boil, stirring constantly. Cook
to 270F.

Add peanuts and cook to 310F, stirring constantly.

Remove from heat and add vanilla, butter, baking soda and lemon
extract. As you stir the candy will foam.

Pour onto buttered cookie sheet. Rub spatula across to break bubbles.

Recipe

125
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* ALLRECIPES - Oatmeal Chocolate Chip Cookies
**********************************************************************

Oatmeal Chocolate Chip Cookies

* Exported from MasterCook *

Oatmeal Chocolate Chip Cookies

Recipe By :Sharon H.
Serving Size : 1 Preparation Time :0:00
Categories: ChocolateCookies
Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 c chocolate chips -- (5.5-ounce)
2 c sugar
1 stick butter
1/2 c cocoa
1/2 c milk
1tsp vanilla
5 c oatmeal

Directions:(Use a funnel that has a 2-inch opening, to layer nicely in


jar.) With wire whisk, mix flour, baking powder, and baking soda. Pour
into jar, pack down level with heavy object.Mix oatmeal in a blender.
Grate chocolate bar and mix into the oatmeal.
Pack on top of flour in jar. Add white sugar and pack down. Add brown
sugar and pack down. Layer chopped nuts on top of brown sugar. Finish
layering jar with mini or regular chocolate chips until even with the
top (no more than 1/2 cup).
RECIPE TO ATTACH TO JAR:
Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips
and nuts into small bowl, set aside. Spoon brown and white sugar into
mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg
and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture
from jar into bowl, mix thoroughly. Roll into walnut size balls, place
on slightly greased cookie sheet 2
inches apart. Bake for 8 to 10 min. Makes 3 dozen.

- - - - - - - - - - - - - - - - - - -

Per serving: 4636 Calories (kcal); 161g Total Fat; (29% calories from
fat); 83g Protein; 772g Carbohydrate; 265mg Cholesterol; 1038mg
Sodium
Food Exchanges: 19 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 31 1/2 Fat; 31 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

126
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* ALLRECIPES - Oatmeal Fudge Bars
**********************************************************************

Oatmeal Fudge Bars


* Exported from MasterCook *

Oatmeal Fudge Bars

Recipe By : Bisquick, about 1982


Serving Size : 1Preparation Time :0:00
Categories: ChocolateCookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 c packed brown sugar
3/4 c butter or margarine -- softened
2eggs
2 tspvanilla
2 1/2 c Bisquick® baking mix
3 c quick-cooking oats
2 c chocolate chips
1 cansweetened condensed milk -- * see note
2 tbsp butter or margarine
1/2 tspsalt
1 c chopped nuts -- optional
2 tspvanilla

Mix brown sugar, butter, eggs and 2 tsp. vanilla. Stir in Bisquick and
oats.

Heat chocolate chips, milk, 2 tbsp. butter and salt. Stir until
smooth. Add nuts and vanilla.

Press about 2/3 of the oatmeal mixture into a greased 15 1/2"x10


1/2"x1" jelly roll pan. (Use greased hands.) Spread on chocolate
mixture. Drop remaining oatmeal mixture by tablespoonfuls onto top.

Bake at 350F about 30 minutes until light brown. Cool completely


before cutting into bars.

*Sweetened condensed milk: Heat and stir 1 1/2 c. sugar, 2/3 c.


evaporated milk and 4 tbsp. butter until sugar is dissolved . Makes
about 1 1/2 c (1 can = 1 1/4 c.)

- - - - - - - - - - - - - - - - - -

127
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* ALLRECIPES - Oatmeal Raisin Spice Cookie Mix
**********************************************************************

Oatmeal Raisin Spice Cookie Mix

* Exported from MasterCook *

Oatmeal Raisin Spice Cookie Mix

Recipe By :Sharon H.
Serving Size : 1 Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 c packed brown sugar
1/2 c white sugar
3/4 c raisins
2 c rolled oats
1 c flour
1tsp cinnamon
1/2tsp nutmeg
1tsp baking soda
1/2tsp salt

Directions: Mix together flour, ground cinnamon, ground nutmeg, baking


soda and salt. Set aside. Layer ingredients in order given in a 1
quart wide mouth canning jar. It will be a tight fit, make sure you
firmly pack down each layer in place before adding the flour mixture.
Instructions to attach to jar:
Oatmeal Raisin Spice Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 3/4 cup butter or margarine softened at room temp. DO NOT USE
DIET MARGARINE. Stir in one egg, slightly beaten. Add in 1 teaspoon of
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands.
4. Shape into balls the size of walnuts. Place on a parchment lined
cookie sheets 2 inches apart. DO NOT USE WAXED PAPER.
5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes until
edges are lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to baking
racks to finish cooling.
Makes 3 dozen cookies.

128
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* ALLRECIPES - One Pot Mac and Cheese
**********************************************************************

One Pot Mac and Cheese


* Exported from MasterCook *

One Pot Mac and Cheese

Recipe By : Bonner Co. Extension


Serving Size : 4Preparation Time :0:20
Categories: Main Dishes Pasta

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoonsbutter or margarine
1/2 cupchopped onion, or 1/4 c. dried -- chopped onion (opt)
2 cups macaroni
2 cups water
1/4 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoonsflour
1 canevaporated milk -- or 2 c. milk
2 cups shredded or cubed cheddar cheese -- sharp is best

Melt butter and stir in macaroni and onion. Saute a few minutes until
onion begins to cook.
Add water and boil for 7 minutes. Sprinkle with flour, dry mustard,
salt and pepper.
Add milk and cheese. Stir until cheese melts. If you like it creamy,
it’s done. If you like it "baked", leave it on low heat for a bit.

- - - - - - - - - - - - - - - - - -
This is a lot like baked mac and cheese, only soo-oo-o much easier.

129
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* ALLRECIPES - Orange Chocolate Cream
**********************************************************************

Orange Chocolate Cream


If you like Bailey’s, you’ll love this...

* Exported from MasterCook *

Orange Chocolate Cream

Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups brandy, scotch or whiskey
1can sweetened condensed milk -- * see note
3tablespoons chocolate syrup -- or more
1 1/2 teaspoonsorange extract
1cup cream or evaporated milk
3 eggs or egg substitute

Blend liquor, condensed milk and flavorings on low. Blend in cream,


then eggs.
*Homemade sweetened condensed milk: Heat and stir until butter is
melted and sugar is dissolved: 1 1/2 c. sugar, 2/3 c. evaporated milk,
4 Tb. butter. (1 can=1 1/4 c.)

- - - - - - - - - - - - - - - - - -

130
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* ALLRECIPES - Orange Pork Tenderloin
**********************************************************************

Orange Pork Tenderloin

Recipe Introduction
Taken from the TNT recipe list, originally from Trim & Terrific
American Favorites by Holly Clegg.

List of Ingredients
2 - one pound pork tenderloins
1/4 cup Dijon mustard
1/4 cup green onions -- sliced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/8 teaspoon pepper
1/2 teaspoon garlic -- minced
1/2 cup orange marmalade -- divided
1/2 cup water
1/3 cup low sodium chicken broth

Instructions
Trim fat from tenderloins. Cut them lengthwise down the
center,cutting halfway through the meat but not cutting all the way
through.
In a small bowl, combine the mustard, green onions, rosemary,
tarragon, pepper & garlic.
Spread the mustard mixture on the cut surfaces of the tenderloin.
Reshape the tenderloin & tie, if desired.
Place it on a rack in a shallow roasting pan & brush with 4 tbsp of
the marmalade.
Bake at 400F for 40-50 min until tender, or until a meat thermometer
registers 160F.
For the sauce, combine the remaining 4 tbsp marmalade, water & broth
in a small saucepan. Bring to a boil, then reduce the heat. Simmer
5-10 minutes, or until thickened.
To serve, slice the tenderloin & spoon the sauce over.

Final Comments
This is good with or without the sauce. I often skip it if I’m in a
hurry.

131
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* ALLRECIPES - Orange Slice Cookie Mix
**********************************************************************

Orange Slice Cookie Mix


* Exported from MasterCook *

Orange Slice Cookie Mix

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 c white sugar
1/2 c packed brown sugar
1 3/4 c all-purpose flour
1 tspbaking powder
1/2 tspbaking soda
1 1/2 c orange slice candies -- quartered-10 oz. pkg

Directions:Mix together flour, baking


powder and baking soda. Set aside.
Layer ingredients in order given in a quart
sized "wide mouth" canning jar. Press each
layer firmly in place. Add the orange
candies last. It will be a tight fit.
Attach these directions to jar:
Orange Slice Cookies
1. Remove orange slice candy from jar. Set aside.
2 Empty remaining cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
3. ADD: 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Add 1 egg slightly beaten and 1 teaspoon
vanilla.
4. Mix until completely blended. You may need to finish mixing with
your hands.
5. Mix in orange slice candy.
6. Shape into large sized balls.place 2 inches apart on sprayed baking
sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are lightly browned. Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

- - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 767

132
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* ALLRECIPES - Orange Swirl Cake
**********************************************************************

Orange Swirl Cake


* Exported from MasterCook *

Orange Swirl Cake

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 packageSuperMoist yellow cake mix
1 packageorange-flavored gelatin -- (4-serving size)
1/2 teaspoon orange extract
powdered sugar

Heat oven to 350°. Grease and flour bundt cake pan. Prepare cake mix
according to directions on package. Remove 1-1/2 cups of the batter
and set aside. Pour remaining batter into pan. Stir the dry gelatin
and extract into 1-1/2 cups reserved batter. Drop orange batter by
generous tablespoons randomly in 6 to 8 mounds onto batter in pan. Cut
through batter with knife in S-shaped curves in one continuous motion
for swirled effect. Bake 42 to 47 minutes or until toothpick inserted
in center comes out clean. Cool 10 minutes in pan. Turn upside down
onto heatproof serving plate; remove pan. Cool cake completely.
Sprinkle with powdered sugar.
***This recipe is from the back of a cake mix box. Not sure what
brand-whoever makes SuperMoist?? Always big hit.
- - - - - - - - - - - - - - - - - -

NOTES : Here is a very easy cake. This cake always gets rave reviews.
No one will ever guess it is sooo easy.
Katie’s note...Use frosting from Creamsicle cake.

133
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* ALLRECIPES - Oriental Chicken Noodle Salad
**********************************************************************

Oriental Chicken Noodle Salad


* Exported from MasterCook *

Oriental Chicken Noodle Salad

Recipe By : Country Gems Community Cookbook


Serving Size : 1Preparation Time :0:00
Categories: Salads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 head cabbage -- chopped
2green onions -- chopped
1chicken breast -- cooked and diced,
2 tbsp sesame seeds -- toasted
1/2 c almond slivers
1 pkgramen noodles -- uncooked and broken
*Dressing*
1 tbsp sugar
1/2 c oil
1 tspsalt -- * see note
1/2 pkgramen seasoning mix -- * see note
1/2 tsppepper
2 tbsp vinegar

Mix and toss.

*I omit the salt and use the whole seasoning packet.

- - - - - - - - - - - - - - - - - -

134
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* ALLRECIPES - Oven Fried Snapper
**********************************************************************

Oven Fried Snapper


* Exported from MasterCook *

Oven Fried Snapper

Recipe By : Pat, 11/97


Serving Size : 6

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 lbRed snapper -- or perch fillets
1/2 c oil
3 clovesgarlic -- pressed
1 tspsalt
1 c parmesan cheese
1 c dry bread crumbs

Rinse fish with cold water, pat dry with paper towels. Cut fish into
six serving size portions. Combine oil, salt and garlic in oblong
baking dish. Place fish in mixture and let marinate 10 minutes. Turn
and let marinate another 10 minutes. Remove fish from marinade. Roll
in cheese, then crumbs. place on well-greased cookie sheet. Bake at
500F for 12-15 minutes or until fsh flakes easily when tested with
for

- - - - - - - - - - - - - - - - - -

135
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* ALLRECIPES - Pablo Special
**********************************************************************

Pablo Special
List of Ingredients

* Exported from MasterCook *

Pablo Special

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Beef, GroundCasseroles

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
1 medium onion -- chopped
1 clove garlic -- minced
1can tomato sauce -- 8 oz.
1/4cup water
1can kidney beans -- undrained
1/4 teaspoon oregano
2tablespoons chili powder
tortilla chips -- crushed
2cups shredded cheddar cheese
1/2onion -- chopped
1cup shredded lettuce

Preheat oven to 350F. Lightly grease 2 1/2 qt. casserole dish.

Brown ground beef,onion and garlic. Drain.Add tomato sauce, water,


chili powder and oregano.

Alternate layers of meat mixture, beans, cheese and chips, ending with
chips.

Bake, covered, for 35 minutes, then uncovered for 10 minutes more.

Before serving sprinkle top with chopped onion and shredded lettuce.

Source:
"My stepmom, Beulah"

Recipe

136
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* ALLRECIPES - Parmesan Potatoes
**********************************************************************

Parmesan Potatoes
* Exported from MasterCook *

Parmesan Potatoes

Recipe By : Katie
Serving Size : 4Preparation Time :0:00
Categories: Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4potatoes -- * see note
1/4 c butter
1/3 c saltine cracker crumbs
1/3 c Parmesan cheese

* Use enough potatoes to make one layer in the baking pan.

Melt the butter in a shallow casserole dish or pie pan. Cut potatoes
into chunks or slices and place in pan, making one layer. Toss with
butter, then sprinkle with salt and pepper. Bake at 350F for 25
minutes, or until potatoes are almost tender. Stir occasionally to
coat with butter.

Combine cracker crumbs and Parmesan cheese and sprinkle over potatoes.
Bake 10 more minutes, or until potatoes are done and crumbs are
browned.

- - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 1331 0

137
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* ALLRECIPES - Peach-Jalapeno Chutney
**********************************************************************

Peach-Jalapeno Chutney
* Exported from MasterCook *

Peach-Jalapeno Chutney

Recipe By : Judy in Mass.


Serving Size : 100 Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 PoundsPeaches -- slightly soft
1 CupCider Vinegar
1 CupDark Brown Sugar
2 ClovesGarlic -- minced
1 Small Onion -- finely chopped
2 Small Jalapeno Peppers -- seeded and chopped
1 Teaspoon Mustard Seed
1 TablespoonFresh Ginger Root -- minced
1/2 CupGolden Raisins
1 Teaspoon Cinnamon
1 Teaspoon Ground Allspice
1/4 Teaspoon Salt

Immerse the peaches in a large saucepan of boiling water for about 30


seconds and then remove immediately and plunge into cold water. Peel,
pit, and cut into coarse dice.
Place all the ingredients in a medium non-aluminum Dutch oven or heavy
pot. Bring the ingredients to a boil over medium-high heat. Lower the
heat and let simmer, partially covered, for about 45 minutes. Stir the
chutney frequently, making sure that it does not burn or stick to the
bottom of the pan. Remove from the heat and taste for seasoning.
Immediately pour into hot, sterilized jars and cap jars tightly. Leave
jars sitting on a cloth-covered counter, away from drafts, until cool
and caps have vacuum sealed.***(see below)
Chutney should be refrigerated, where it will keep for several
months.

***Process in a boiling water bath 10 min. @ 0-1000 ft., 11 min.@


1001-2000 ft., 12 min. @ 2001-3000 ft. (add one minute for each 1000
ft. of elevation)

- - - - - - - - - - - - - - - - - -

138
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* ALLRECIPES - Peachy Ginger Chutney
**********************************************************************

Peachy Ginger Chutney


List of Ingredients

* Exported from MasterCook *

Peachy Ginger Chutney

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 pounds peaches, peeled and diced -- (about 7 large)
1 large onion -- finely chopped
1 yellow pepper -- diced
1 hot red pepper -- diced
1/2cup crystallized ginger -- chopped
2cups cider vinegar
3cups sugar
1teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace

Combine ingredients and simmer until thickened. Be careful not to


scorch.

Ladle into hot jars, leaving 1/4" head space. Wipe jar rim clean.
Place lid on jar. Tighten screw band finger tight.

Process in boiling water bath 5 minutes at altitudes of 1000-3000 ft.,


10 minutes at 3001-6000 ft., 15 minutes at 6001-8000 ft., and 20
minutes over 8000 ft.

Source:
"Fatfree recipe archive"
Yield:
"8 1/2 pints"

- - - - - - - - - - - - - - - - - - -

NOTES : We like it spicy...I added a tablespoon of ginger powder and


an extra hot pepper.

Recipe

139
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* ALLRECIPES - Peach Chutney
**********************************************************************

Peach Chutney
List of Ingredients

* Exported from MasterCook *

Peach Chutney

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 quarts chopped peaches -- peeled and ptiied
1/2cup raisins
1/2cup chopped onion
1cup brown sugar -- warm
1/8cup mustard seed
1 tablespoon ginger
1teaspoon salt
1 clove garlic -- minced
1 hot red pepper -- (I used 2 dried red chiles)
2 1/2cups vinegar
1teaspoon garam masala -- (my addition - optional)

Combine ingredients and simmer slowly until thick. Stir frequently to


avoid scorching.

Ladle into hot jars, leaving 1/4" head space. Wipe jar rim clean.
Place lid on jar. Tighten screw band finger tight.

Process in boiling water bath 5 minutes at altitudes of 1000-3000 ft.,


10 minutes at 3001-6000 ft., 15 minutes at 6001-8000 ft., and 20
minutes over 8000 ft.

Source:
"Alltrista canning site"
Yield:
"8 one-half pints"

- - - - - - - - - - - - - - - - - - -

Serving Ideas : Good with pork or poultry, or serve with cream cheese
and crackers.

Recipe

140
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* ALLRECIPES - Peach Cream
**********************************************************************

Peach Cream
* Exported from MasterCook *

Peach Cream

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 large peaches -- pureed to make 1 cup
1 1/2 cups American whiskey
1/2 cupvodka
1/4 cupsweetened condensed milk
1/2 cupevaporated milk
1/2 cup2% low-fat milk

Blend together on low speed.

- - - - - - - - - - - - - - - - - -

141
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* ALLRECIPES - Peach Dessert
**********************************************************************

Peach Dessert

* Exported from MasterCook *

Peach Dessert

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2cups bisquick® baking mix
1/2cup packed brown sugar
1 egg
1/2cup milk
2tablespoons butter -- softened
1teaspoon vanilla
1package cream cheese -- softened
1/4cup milk
2tablespoons sugar -- if desired
1can peach halves -- 16 oz. -drained
chopped nuts
Butterscotch Sauce:
3/4cup packed brown sugar
1/4cup light corn syrup
2tablespoons butter
1/4cup whipping cream
1/2 teaspoon vanilla

Beat baking mix, brown sugar, egg, 1/2 cup milk, butter and vanilla in
large mixer bowl on low speed, scraping bowl constantly, for 30
seconds. Beat on medium speed, scraping bowl occasionally, for 4
minutes. Pour into greased and floured 9" cake pan. Bake at 350F for
30-35 minutes, until pick comes out clean. Cool completely. Do not
remove from pan.

Beat cheese, 1/4 c. milk and 2 tablespoons sugar until smooth. Spread
over cake. Pat peach halves dry; place cut sides down in circle on
cream cheese mixture. Sprinkle nuts around edge of cake. Serve with
Butterscotch Sauce.

Butterscotch Sauce: Heat brown sugar, corn syrup and butter to boiling
over low heat, stirring constantly. Stir in cream and vanilla. Cool
completely. Stir before serving.

Source:
"from a Bisquick recipe card, about 1980"

- - - - - - - - - - - - - - - - - - -

142
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* ALLRECIPES - Peach Salsa
**********************************************************************

Peach Salsa

Recipe Introduction
Wonderful with chicken or pork. Try baking chicken breasts in
it...mmmmm. From the Bernardin canning site.

List of Ingredients
6 cups peaches -- diced
1 1/4 cups red onion -- chopped
4 jalapeno pepper -- chopped
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
1 clove garlic -- finely chopped
1 1/2 teaspoons cumin
1/2 teaspoon cayenne

Instructions
Simmer for 5 minutes.
Pack into clean, hot canning jars and process in a boiling water bath
for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20
minutes (above 6000 ft.).

143
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* ALLRECIPES - Pear Cheese Pie
**********************************************************************

Pear Cheese Pie

* Exported from MasterCook *

Pear Cheese Pie

Recipe By :BH&G New Cookbook - 1968-ish


Serving Size : 6 Preparation Time :0:00
Categories: Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3 pears (can also use canned), or 4 -- depending on size
1 graham cracker pie crust, 9 inch
2 egg yolks -- well beaten
1 8 oz. cream cheese
1 c sour cream
1/2tsp grated lemon rind
1tsp lemon juice
1/2 c sugar
1tbsp flour
1/2tsp salt
1/2tsp nutmeg
2 egg whites
1/4tsp cream of tartar
1/4 c sugar

Slice pears into crust. Combine egg yolks and softened cream cheese;
beat smooth. Blend in sour cream, lemon peel and lemon juice. Combine
1/2 c. sugar, flour, salt and nutmeg; add to cheese mixture; mix well.
Pour over pears. Bake at 375F about 25 minutes or just till set.

Meanwhile beat egg whites with cream of tartar until frothy. Gradually
add 1/4 c. sugar, beating until stiff peaks form. Spread meringue over
filling, sealing to edges of crust. Continue baking 10 minutes longer
or until meringue is golden brown.

- - - - - - - - - - - - - - - - - - -

Per serving: 542 Calories (kcal); 33g Total Fat; (54% calories from
fat); 8g Protein; 55g Carbohydrate; 130mg Cholesterol; 561mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

144
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* ALLRECIPES - Pear Salsa
**********************************************************************

Pear Salsa

* Exported from MasterCook *

Pear Salsa

Recipe By :Katie
Serving Size : 1 Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 c white vinegar
8 c firm pears, peeled, cored -- and coarsely chopped
2 sweet red peppers -- chopped
2 green bell peppers -- chopped
4 jalapeno peppers -- chopped,or to taste
1/2 c sugar
2tbsp pickling salt
1/2tsp cumin
1/2tsp black pepper

Simmer until thickened 45 minutes to one hour. Process half pints 15


minutes at 0-1000 ft., 20 minutes at 1000-6000 ft., and 25 minutes
over 6000 ft. Makes about 7 half pints.

- - - - - - - - - - - - - - - - - - -

145
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* ALLRECIPES - Pickled Carrots
**********************************************************************

Pickled Carrots
* Exported from MasterCook *

Pickled Carrots

Recipe By : Sue F, 1996


Serving Size : 1Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 lbcarrots -- approximately
2 c cider vinegar
1 c sugar -- or 1/2 c. honey
1/2 c water
1 tbsp mixed pickling spice

Cut carrots into thin strips and place lengthwise in 4 pint jars. Pack
fairly tightly. Boil rest of ingredients for 10 minutes. Pour over
carrots (I put some of the pickling spice in each jar) and process 10
minutes at sea level, 15 minutes at 1000-6000 ft., or 20 minutes above
6000 ft.

Best if eaten after 6 weeks or more.

- - - - - - - - - - - - - - - - - -

146
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* ALLRECIPES - Pickled Garlic
**********************************************************************

Pickled Garlic
List of Ingredients

* Exported from MasterCook *

Pickled Garlic

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
peeled garlic cloves
2 parts white or white wine vinegar (Must be 5% if
you’re going to can the garlic)
1part water
jalapeno peppers- 1 per pint jar -- optional
peppercorns- 1/3 tsp. or so per jar -- optional

Either slice the jalapeno peppers, or cut 3 lengthwise slits in each.

Place garlic cloves, peppers and peppercorns in a hot jar. Pour hot
pickling solution over, cap, and store in refrigerator at LEAST a week
before eating. If you like them less crispy, heat the garlic cloves in
the solution for a minute or two.

To can: Place garlic in pint jars. Layer with peppers, or if using


whole peppers, place one in each jar. Fill with hot pickling solution,
leaving 1/2" headspace. Seal and process in a boiling water bath for
10 minutes at elevations of 0-1000 ft., 15 minutes at 1001-6000 ft.,
and 20 minutes above 6000 ft. Let them set for at LEAST a week before
eating.

- - - - - - - - - - - - - - - - - - -

NOTES : This is how we like our garlic. You can add salt, or leave out
the peppers and peppercorns, or use hotter peppers. Sometime I throw
in a little dill weed or a sprig of fresh basil. Last year I layered
the garlic with sliced red and green jalapenos and it made great
Christmas gifts. If the garlic is to be canned, the main thing to
remember is that the pickling solution should be at least half 5%
strength vinegar and you’ll have a safe product.

Recipe

147
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* ALLRECIPES - Pineapple Cream Cheese Dip
**********************************************************************

Pineapple Cream Cheese Dip


* Exported from MasterCook *

Pineapple Cream Cheese Dip

Recipe By : Elfrieda M
Serving Size : 1Preparation Time :0:00
Categories: Appetizers

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 8 oz. pkg. cream cheese
1 smcan crushed pineapple -- drained
2 tbsp finely chopped green onions
2 tbsp finely chopped green pepper
1 c chopped pecans

Mix all ingredients and serve with crackers. (We like Waverly Wafers
or Club crackers with this)

- - - - - - - - - - - - - - - - - -

148
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* ALLRECIPES - Pine Tavern Cinnamon Rolls
**********************************************************************

Pine Tavern Cinnamon Rolls


List of Ingredients

* Exported from MasterCook *

Pine Tavern Cinnamon Rolls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/4cup oil
1/4cup honey
1/4 teaspoon salt
1cup milk -- scalded
1package yeast
1 egg
2 1/2cups flour -- or 3 c.
butter
cinnamon
sugar
raisins -- optional
nuts -- optional

Combine oil, honey, and salt. Pour in hot milk and let cool to
lukewarm. Add yeast, then egg. Stir in flour. Add only enough to make
dough firm enough to handle.

Cover and let stand until double. Punch down and let rise again.

Roll into a rectangle. Spread with butter and sprinkle with cinnamon
and sugar. Add raisins and/or nuts if desired. Roll up and slice 1"
thick. Let rise again.

Bake at 375F for 20-25 minutes. Ice with a glaze of powdered sugar,
butter, milk and vanilla (or maple flavoring), OR a cream cheese and
honey glaze.

Caramel Rolls: 4 parts brown sugar, 1 part butter, and enough warm
water to moisten. Place 1 rounded teaspoon in muffin cups, place one
cinnamon roll in each cup and bake.

Description:
"From the Pine Tavern, Bend, OR"

- - - - - - - - - - - - - - - - - - -

Recipe

149
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* ALLRECIPES - Pizza Cookie
**********************************************************************

Pizza Cookie
* Exported from MasterCook *

Pizza Cookie

Recipe By : Joanne , Mimi’s Cyber-Kitchen


Serving Size : 1Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
6 tbsbutter -- softened
1/2 c granulated sugar
1/4 c light brown sugar
1/2 tspvanilla extract
1egg
1 c flour
1/2 tspbaking soda
1 c peanut butter -- or butterscotch
chips

Heat oven to 350


Line a 12 inch pizza pan with foil; grease the foil.
Beat butter, sugars and vanilla in bowl. Add egg and beat well.
Stir together flour and baking soda and add to mixture along with
peanut butter or butterscotch chips. Spread into prepared pan to 1
inch from edge.
Bake 20-25 min or until lightly browned and set. Cool completely;
carefully lift from pan and peel off foil. Place back on pan.
"Pizza" sauce
In a small bowl, stir together 3 tbs red food color, 1 tbs yellow
food color an 1 tbs cocoa powder until well blended. Stir in 1 cup
ready to spread vanilla frosting and 1 1/2 c powdered sugar. Spread
over cookie to within 1 inch of edge.
For "cheese"
Sprinkle with chopped white chips
Chocolate "Pepperoni" topping
Line a 13x9 inch pan with foil. Divide contents of 1 can (14oz) of
sweetened condensed milk into 2 microwave-safe bowls. In first add 1
1/2 c milk chocolate chips. Microwave on HI 1 min or until mixture is
smooth when stirred. Stir in 1/8 tsp red and 2 drops yellow food
color;spread into prepared pan. In 2nd bowl add 1 1/2c white chips;
microwave at HI for 1 min. Spread on top of chocolate layer.
Refrigerate until firm. Remove foil from pan; peel off foil. Starting
from long end knead together until marbled like pepperoni. Form into a
roll 1 inch diameter. Cover; Refrigerate. Slice to place on "pizza"

- - - - - - - - - - - - - - - - - -

This is a fun gift...looks like pizza!

150
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* ALLRECIPES - Pork Chops Braised in Wine
**********************************************************************

Pork Chops Braised in Wine


Thrown together out of desperation, this has become a favorite quick
and easy main dish:

* Exported from MasterCook *

Pork Chops Braised in Wine

Recipe By : Katie
Serving Size : 1Preparation Time :0:30
Categories: Main Dishes Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
6boneless pork chops
rosemary
garlic powder
1/3 cupdry white wine

Rub chops with garlic and rosemary. Brown in a little oil. Add wine,
cover, and braise 20-30 minutes until chops are done. Uncover to
reduce liquid, if necessary.

- - - - - - - - - - - - - - - - - -

NOTES :This is a fast and easy dish that pairs well with fettuccine
Alfredo.

151
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* ALLRECIPES - Pork Medallions in Garlic Cream Reduction
**********************************************************************

Pork Medallions in Garlic Cream Reduction


List of Ingredients

* Exported from MasterCook *

Pork Tenderloin Medallions in Garlic Cream Reduction

Recipe By:Katie, Jan. 2001


Serving Size : 0Preparation Time :0:00
Categories : Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2pork tenderloins
12large cloves garlic -- thinly sliced
1/2 cup wine -- white, blush, white zin, etc.
1/2 cup heavy cream
1/2teaspoon rosemary -- crushed

Slice tenderloins into thin medallions. Sprinkle with salt and freshly
ground pepper and fry in a little oil. Place on oven safe plate and
keep warm.

Saute garlic in pan until lightly toasted. Add wine and cook down to
half. Add cream and cook until thickened. Pour over pork medallions.

- - - - - - - - - - - - - - - - - - -

NOTES : This was quick and easy and very good. I don’t measure, so all
measurements are approximate!

Recipe

152
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* ALLRECIPES - Pork Medallions with Dijon Cream Sauce
**********************************************************************

Pork Medallions with Dijon Cream Sauce


List of Ingredients

* Exported from MasterCook *

Pork Medallions with Dijon Cream Sauce

Recipe By :Katie, 2/01


Serving Size : 0 Preparation Time :0:00
Categories: Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 pork tenderloins
herbes de Provence
1/4cup onion -- finely chopped
1/2cup wine -- I used white zinfandel
1/2cup cream
2 teaspoons dijon mustard
freshly ground pepper

Slice the tenderloins 1/2" thick and flatten to 1//4". Sprinkle with
herbes de Provence and fry in a lightly oiled skillet. Remove from pan
and keep warm.

Saute the onions until they begin to brown. Stir in wine and simmer
until reduced to 1/4. Stir in cream and simmer about 5 minutes until
thickened. Pour over medallions.

Note: This would be good with tarragon instead of the herbes de


Provence.
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 399 Calories; 30g Fat (82.7%
calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber;
105mg Cholesterol; 247mg Sodium. Exchanges: 0 Lean Meat; 1/2
Vegetable; 6 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

Recipe

153
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* ALLRECIPES - Pork Tenderloins with Orange Pepper Sauce
**********************************************************************

Pork Tenderloins with Orange Pepper Sauce


From Cheryl, TNT Recipe List:

* Exported from MasterCook *

Pork Tenderloins with Orange Pepper Sauce

Recipe By: In the Kitchen with Bob


Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
12ouncespork tenderloin -- trimmed of fat
3tablespoons flour
2tablespoons margarine or butter
1/4 cup shallot -- chopped
3/4 teaspooncoarsely ground pepper
1/3 cup dry white wine
1tablespoon shredded orange peel
2/3 cup orange juice

1. Prepare the pork by cutting into 1/2-inch slices, then pounding


between 2 sheets of waxed paper until about 1/4 inch thick. Dust
lightly with the flour.
2. In a wide skillet, melt the margarine over medium-high heat. Addthe
pork, turning once, until browned on both sides. Do this step in
stages if pan isn’t large enough to handle all the pork at once. When
the pork is
browned on the outside, it should be thoroughly cooked through. Remove
to a warmed serving platter, and keep warm in a 200 degree oven.
3. To the drippings in the pan add the shallots and pepper. Cook,
stirring occasionally, until the shallots wilt, then add the wine,
orange peel, and orange juice. Bring to a boil, stirring frequently.
Cook until reduced
to 1/2 cup or so. Pour the sauce over the pork and serve.

154
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* ALLRECIPES - Potato-Cheese Patties
**********************************************************************

Potato-Cheese Patties
List of Ingredients

* Exported from MasterCook *

Potato-Cheese Patties

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Potato Patties:
3cups mashed potatoes
1/2cup shredded cheese -- packed
1teaspoon salt
1/4 teaspoon pepper
Crumb Mixture:
1/2cup wheat bran -- *see Note
1/2cup wheat germ -- *see Note
2tablespoons dried parsley
1 tablespoon onion salt

Combine first four ingredients and shape into patties. Dip into crumb
mixture. Place on oiled cookie sheet and bake at 325F 20-25 minutes or
until brown.

*I use half wheat germ and half flour.

Source:
"CookingWith Gourmet Grains"
Copyright:
"Stone-Buhr Milling Co., Seattle WA, 1971"

- - - - - - - - - - - - - - - - - - -
Recipe

155
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* ALLRECIPES - Potatoes Elegante
**********************************************************************

Potatoes Elegante

Recipe Introduction
This is from a Real Sour Cream cookbooklet, 1978. We have this every
year with a Christmas ham.

List of Ingredients
1 1/2 pounds (3-4 large) potatoes -- cooked and sliced
salt and pepper -- to taste
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese -- * see note
3 tablespoons butter
1 cup chopped onions
1 cup (or 1 1/2 c.) sour cream
2 eggs
paprika

Instructions
In a deep casserole dish, layer 1/2 potatoes (sprinkle with salt and
pepper), 1/2 onions and 1/2 jack and cheddar cheeses. Repeat layers.
Beat sour cream and eggs. Pour over top. Sprinkle with paprika.
Bake @ 375° for 40 minutes.
Note: The original recipe called for Monterey Jack cheese and Romano
cheese.

156
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* ALLRECIPES - Potato Pancakes Low Carb
**********************************************************************

Potato Pancakes Low Carb


List of Ingredients

* Exported from MasterCook *

Potato Pancakes Low Carb

Recipe By :Barbo’s Low Carb Recipe Archives


Serving Size : 8 Preparation Time :0:00
Categories: Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
5 ounces jicama -- grated
2tablespoons onion -- grated
1 whole egg
2tablespoons Atkins Baking Mix
3tablespoons cooking oil -- for frying
1/2 teaspoon salt -- or to taste
1/4 teaspoon pepper -- or to taste

Makes 8 ’potato pancakes’ @ 1.3 grams each. Total carb grams.7 with
fiber deducted

5 ounces jicama after peeling and grated,equals 2 c.

In a pyrex measure dish place grated jicama and water to almost


cover. Place a lid on and nuke on high for 6 minutes (I have 900
watts).
Remove and drain in a colander.
Place back in pyrex and let come to room temp.
Grate onion and throw in with jicama, add seasonings, the egg and
baking mix (or use Hodgson’s soy flour with baking powder).
Mix well. In large skillet heat your oil and add the batter in blobs
until you have 7-8 pancakes. Fry on each side until nice and brown.
Keep turning.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 61 Calories; 6g Fat (83.1%


calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber;
23mg Cholesterol; 141mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat.

NOTES : I nuke the jicama 9-10 minutes, and use flour instead of the
Atkins Mix. This makes each patty 2 carbs.

Recipe

157
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* ALLRECIPES - Potato Soup
**********************************************************************

Potato Soup
* Exported from MasterCook *

Potato Soup

Recipe By : Katie, 1974


Serving Size : 1Preparation Time :0:00
Categories: SoupsVegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3 lgpotatoes -- diced
1 1/2 c mushrooms -- sliced
1 c corn -- * see note
1 smonion -- diced
1/2 c celery -- sliced
1/2 c raw sunflower seeds
1/4 tspgarlic powder
1/4 tspthyme
salt and pepper -- to taste
1 c evaporated milk -- approximately
cheddar cheese -- diced
Monterey jack cheese -- diced

Barely cover vegies, sunflower seeds and herbs with water. Cook until
potatoes are done. Add milk. Heat to almost boiling. Place diced
cheese in bowl and add hot soup.

- - - - - - - - - - - - - - - - - -

NOTES : *Use green beans, broccoli, carrots, or a combination.


Nutr. Assoc. : 0 0 0 0 0 1452 0 0 0 0 0 0

158
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* ALLRECIPES - Pumpkin Cupcakes
**********************************************************************

Pumpkin Cupcakes
List of Ingredients

* Exported from MasterCook *

Pumpkin Cupcakes

Recipe By :Jan Nelson


Serving Size : 0 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1box spice cake mix
1cup pumpkin puree
2/3cup water
2 eggs
6 ounces chocolate chips

Combine cake mix, pumpkin, water and eggs in mixing bowl. Mix as
directed on cake mix package.

Stir in chocolate chips.

Grease and flour bottoms of muffin tins. Fill cups 2/3 full.

Bake 15-20 minutes in 350F oven.

Cool 5 minutes and turn out.

Frost if desired, but they don’t really need it.

Yield:
"2 dozen"

- - - - - - - - - - - - - - - - - - -

NOTES : These are wondeful, I had no idea it was a cake mix.

Recipe

159
**********************************************************************
* ALLRECIPES - Pumpkin Soup
**********************************************************************

Pumpkin Soup
* Exported from MasterCook *

Pumpkin Soup

Recipe By : Katie, copycatting Wikel House Pumpkin Soup


Serving Size : 4Preparation Time :0:00
Categories: Soups

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 tbsp oil
1/4 c onion -- minced
3 tbsp flour
1 1/2 c chicken broth
1 c milk or cream
2 c pureed pumpkin
salt and pepper -- to taste

Saute onion in oil until limp. Stir in flour, then chicken broth. Cook
and stir until thickened. Add milk and pumpkin, salt and pepper. Heat
almost to boiling. Garnish with a dollop of sour cream or yogurt.Makes
about 1 qt.

- - - - - - - - - - - - - - - - - -

160
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* ALLRECIPES - Quick Pickled Beets
**********************************************************************

Quick Pickled Beets


List of Ingredients

* Exported from MasterCook *

Quick Pickled Beets

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2cup water
1/2cup vinegar
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
2cups sliced, cooked beets

Heat first six ingredients to boiling. Pour over beets. Let stand six
hours.

Description:
"These are made with cooked or canned beets."
Source:
"BH&G New Cookbook, mid-60’s"

Recipe

161
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* ALLRECIPES - Quitza
**********************************************************************

Quitza
* Exported from MasterCook *

Quitza

Recipe By : Baking With Julia


Serving Size : 1Preparation Time :0:00
Categories: Main Dishes Mexican
Vegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
--DOUGH--
1 tablespoonactive dry yeast
1/2 cupYellow cornmeal
3 tablespoonsNonfat dry milk
3 cups Unbleached all purpose flour
2 tsChili powder
1 1/2 tsSalt
1 cuprefried beans
1/4 cupChile-infused olive oil or
- vegetable oil
1 lgEgg
1 tablespoonChile-infused olive oil or
2/3 cupwater -- (approximately)
--TOPPING--
12 ouncescream cheese -- room temp
2 cups chunky salsa
1 cupCheddar or Monterey Jack
cheese -- shredded

Put dough ingredients into bread machine per manufacturer’s


instructions and program machine for dough or manual. Start machine.
This is a moist dough, but it should form a ball; if it doesn’t, add
up to 1/3 cup more water a little at a time. At the end of the last
cycle, deflate the dough,
remove from machine and let rest on a lightly floured work surface for
5 minutes. (The bread may also be baked into a loaf in the machine, or
shaped into a loaf, fit into a regular bread pan and baked at 375F for
35 to 40 minutes.)
The quitza can be made in a 12 1/2 inch slope-sided springform pan,
traditional 12 inch springform, deep dish pizza pan or as a flat pizza
baked on a preheated baking or pizza stone.
Working on a lightly floured surface, roll the dough into a 16 inch
circle. Fit the dough into the pan, stretching and pressing it so that
it covers the bottom of the pan and comes up the sides. Carefully
spread the softened cream cheese over the bottom of the dough. Check
the salsa, if it’s watery, spoon it into a strainer and shake out the
excess liquid. Spoon the salsa over the cream cheese and top it with
the shredded cheese.
Let the quitza rise, uncovered, at room temperature for about 30
minutes or until the dough is puffy and doubled in bulk. While dough
is rising, center a rack in the oven and preheat the oven to 475F.
Bake the quitza for 20 to 25 minutes, or until the crust is deep brown
and the cheese is bubbling. Serve hot or at room temperature. Quitza
is best served the day it is made. 162
- - - - - - - - - - - - - - - - - -

NOTES : I’ve made this recipe a few times and it’s very good. It’s by
Lora Bordy and is supposed to be a cross between a quiche and a pizza.
I love the ’Baking With Julia’ cookbook. The television station I work
for periodically does a show on the employees’ favorites recipes (it’s
aired on a show they shoot for the local extension service). I’m
submitting this recipe and marg’s prosciutto and Gruyere pinwheels. I
will give marg/the swap credit (too bad marg can’t get WCAX-TV
in PA). Anyway, here’s the delish quitza:

163
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* ALLRECIPES - Raspberry Liqueur
**********************************************************************

Raspberry Liqueur
* Exported from MasterCook *

Raspberry Liqueur

Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3cups raspberries
2cups Brandy, approximately
3/4 cup Sugar
1/3 cup Water
1tablespoon Lemon zest, grated
1/2 teaspoonGlycerine; optional

Lightly crush 2 cups of the berries with a fork;


place in a quart-size glass canning jar or any
other that has an enamel-lined lid. Pour in
enough brandy to cover the berries. Add equal
portions of the remaining berries and brandy to
reach the top of the jar’s lip; make sure that all
the berries are covered by the brandy. Pour in
just enough brandy to begin a small overflow,
then tightly cap the jar and wipe the outside
clean. Allow to steep in a cool, dark place for 2
months. Or, tape a piece of black construction
paper around the jar. Every 2 weeks, gently
shake the jar to distribute the flavors. After 2
months, gently pour the jar’s contents through a
regular strainer or sieve; discard the residue.
Follow this by 2 strainings through slightly
dampened cheesecloth or through a large clean
coffee filter placed inside a funnel; loosely
cover the contents with plastic wrap, since the
process may take several hours. In a small pan,
combine the sugar, water, and lemon zest. Bring
to a boil over moderate-high heat. Simmer,
uncovered for 5 minutes. Let cool to room
temperature. Add the optional glycerine, if
desired. Funnel into a glass bottle, then funnel
in the sugar syrup through a strainer, to remove
the zest. Cover tightly; shake to blend. Let
mature at room temperature, or slightly cooler,
for at least 1 month. Can use vodka instead of
brandy. From "Glorious Liqueurs," Mary
Morris.

164
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165
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* ALLRECIPES - Raw Apple Cake
**********************************************************************

Raw Apple Cake

* Exported from MasterCook *

Raw Apple Cake

Recipe By :Dottie H
Serving Size : 0 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4cups apples -- chopped
2cups sugar
1/2cup oil
1cup chopped nuts
2 eggs
2 teaspoons vanilla
2cups flour
1teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon

Combine apples and sugar in one bowl. Let set.

Combine rest of ingredients by hand, then add apple mixture. This will
be thick.

Press into a greased and floured 9" x 13" pan.

Bake for 45 minutes at 350F.

- - - - - - - - - - - - - - - - - - -

NOTES : Katie’s note: This is good with hard sauce.

166
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* ALLRECIPES - Reese&#39;s Peanut Butter Cup Cookies
**********************************************************************

Reese’s Peanut Butter Cup Cookies


* Exported from MasterCook *

Peanut Butter Cup Cookie Mix

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 c white sugar
1/2 c packed brown sugar
1 1/3 c all-purpose flour
1 tspbaking powder
1/2 tspbaking soda
8 cups peanut butter cups, 0.7 ounce -- cut in 1/2" pieces

Directions: Mix together the flour, baking powder and baking soda. Set
aside. Layer ingredients in order given in a 1 quart ’’wide mouth’’
canning jar. Press each layer firmly in place. It will be a tight fit.
Add chopped peanut butter cups last. Attach these directions to Jar:
Reese’s Peanut Butter Cup Cookies
1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands
to thoroughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Add in 1 egg, slightly
beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with
your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased
cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to racks to
finish cooling.
Makes 2 1/2 dozen cookies.

- - - - - - - - - - - - - - - - - -

167
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* ALLRECIPES - Rhubarb Cream Pie
**********************************************************************

Rhubarb Cream Pie


List of Ingredients

Recipe

* Exported from MasterCook *

Rhubarb Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Pies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2cups sugar
1/4cup flour
3/4 teaspoon nutmeg
3 eggs -- slightly beaten
4cups rhubarb -- cut in 1" pieces
2tablespoons butter
pastry for 9" pie

Combine sugar, flour and nutmeg. Beat into eggs. Stir in rhubarb and
put in pie crust. Dot with butter. Top with lattice crust, flute edge.
Bake in 400F oven for 50-60 minutes. Cool before slicing.

Source:
"Better Homes and Gardens New Cookbook, mid-60’s"
Yield:
"1 9" pie"

- - - - - - - - - - - - - - - - - - -

NOTES : I often use a crumb topping instead of the lattice crust: 1/2
cup flour and 1/4 cup sugar, with 1/3 cup butter cut in until
crumbly.

168
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* ALLRECIPES - Rice Stuffed Green Peppers
**********************************************************************

Rice Stuffed Green Peppers


List of Ingredients

* Exported from MasterCook *

Rice Stuffed Green Peppers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories: Vegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
6 large sweet green peppers
1/4cup oil
1 small onion -- finely chopped
1cup diced celery
1/2cup sliced mushrooms
1/3cup chopped nuts -- (we like cashews)
1/2cup shredded cheddar cheese
3cups cooked brown rice
salt -- to taste
3tablespoons parmesan cheese -- or cheddar

Cut slice off top of pepper and remove seeds and membrane. Chop usable
trimmings.

Saute onion in oil until tender. Add chopped green pepper, celery and
mushrooms and cook 5 minutes.

Stir in nuts cheddar cheese rice and salt. Stuff peppers with mixture
and set in oiled baking dish. Sprinkle tops with 3 tablespoons
cheese.

Pour 1/2" water in baking pan. Bake at 375F for 35-35 minutes or until
tender.

Source:
"New York Times Natural Foods Cookbook"
Recipe

169
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* ALLRECIPES - Rolo Cookies
**********************************************************************

Rolo Cookies

* Exported from MasterCook *

Rolo Cookies

Recipe By :Jo~TNT Recipe List


Serving Size : 0 Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4cup flour
1tsp. baking soda
1cup sugar
1cup brown sugar
1cup butter -- softened
2 teaspoons vanilla
2 eggs
1 9 oz. package Rolo candy

Beat sugars and butter until light and fluffy. Add vanilla and eggs.
Beat well. Add flour and baking soda. Blend well. Chill dough in
refrigerator for at least 3 hours. Roll 1 tablespoon of dough in palm
of hand to form a ball. Press Rolo into ball, covering it completely.
Flatten bottom of cookie into palm of hand. Press other side into
mixture of 1 cup chopped nuts mixed with 1 tablespoon of sugar. Place
cookies, nut side up on a ungreased cookie sheet. Bake at 350^ for 9
minutes.

170
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* ALLRECIPES - Rum Cake
**********************************************************************

Rum Cake
List of Ingredients

* Exported from MasterCook *

Rum Cake

Recipe By : Meredith Groff


Serving Size : 0 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1package Duncan Hines Cake Mix -- butter recipe
1package vanilla pudding mix -- instant
1/2cup white rum
1/2cup vegetable oil
1/2cup water
4 eggs
GLAZE
1 stick butter -- (1/2 cup)
1/4cup dark rum
1/2cup water
1cup sugar

Beat eggs, mix all cake ingredients together and beat at medium speed
for 4 minutes. Pour into well greased bundt pan and bake at 350 for
about 50 minutes. Cool in pan for 5 minutes.
GLAZE
Mix glaze in small saucepan and boil for 3 minutes. Pour over warm
cake while still in pan. Cool 30-60 minutes. before removing. Cake is
best on the second day.

- - - - - - - - - - - - - - - - - - -

Recipe

171
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* ALLRECIPES - Russian Potato Casserole
**********************************************************************

Russian Potato Casserole


* Exported from MasterCook *

Russian Potato Casserole with Carmelized Onions

Recipe By : Richard in Cincinnati, Epicurious


Serving Size : 1Preparation Time :0:00
Categories: Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
6 large sweet onions -- diced or sliced
thinly
5 tbls butter
4 tbls olive oil
1 tbls sugar
About 4 lbs. of russet potatoes
chicken stock
1 stick butter -- not margarine
1 cupheavy whipping cream
1 cupsour cream
4egg -- beaten to blend
1 teaspoon dried dill weed
2 cups sour cream

Melt the butter in a large skillet or Dutch oven. Add the oil and
heat. Add the onions, stir to coat and reduce the heat to low. Cook
the onions, stirring occasionally, until they turn a deep brown color.
Sprinkle with the sugar and continue cooking for a few more minutes,
stirring. The onions will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook
until slightly overdone for the best effect.) Drain the potatoes
completely, reserving the chicken stock. Mash the potatoes. Add the
butter, cut into pieces to melt. Stir the beaten eggs into the 1 cup
of sour cream. Add this to the hot potatoes, stirring in quickly to
distribute the egg evenly as it cooks in the hot potatoes. Stir in the
cream and the dill weed. Add enough of the reserved stock to make a
very loose mashed potato consistency. You do not want them to be stiff
because they will dry out in the oven.
Grease a casserole dish with butter and add half the potatoes. Spread
the caramelized onions in an even layer over the potatoes. Carefully
cover the onions with the rest of the potatoes, sealing them in.
Finally, cover the top with a layer of the 2 cups of sour cream.
Bake at 350F for 30-35 minutes, or until the top is lightly browned.

- - - - - - - - - - - - - - - - - -

NOTES : These are killer. They always get vacuumed off the plate with
the guests inquiring if there are more...

172
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* ALLRECIPES - Russian Tea Cakes
**********************************************************************

Russian Tea Cakes


A Christmas tradition at our house...

* Exported from MasterCook *

Russian Tea Cakes

Recipe By :
Serving Size : 36Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cupsoft butter
1/2 cuppowdered sugar
2 teaspoons vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cupfinely chopped nuts

Mix butter, powdered sugar and vanilla. Stir in remaining ingredients.


Chill dough. Roll into 1" balls and bake on ungreased cookie sheet @
375° for 12-15 minutes. Roll in powdered sugar. Cool, then roll
again.

- - - - - - - - - - - - - - - - - -

173
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* ALLRECIPES - Salsa
**********************************************************************

Salsa
* Exported from MasterCook *

Salsa

Recipe By: Christy R


Serving Size : 1 Preparation Time :0:00
Categories : Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
5poundstomatoes -- peeled and chopped
2large onions -- chopped
2poundschili peppers -- * see note
1head garlic -- chopped
1tablespoon salt
1tablespoon cumin
1teaspoonblack pepper
1cup vinegar

Drain tomatoes in colander. Combine ingredients and cook down to


desired thickness. Process in a hot water bath 15 minutes at 0-1000
ft., 20 min. at 1001-6000 ft., and 25 min. at altitudes over 6000 ft.

- - - - - - - - - - - - - - - - - -

NOTES : Use mild or hot peppers to taste. We like a mixture of


jalapenos and wax peppers.

174
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* ALLRECIPES - Salsa Bites
**********************************************************************

Salsa Bites
These were yummy...and easy to throw together:

* Exported from MasterCook *

Salsa Bites

Recipe By :Recipes from the Heart Cookbook by The Pampered Chef


Serving Size : 24Preparation Time :0:00
Categories: Appetizers

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/3 thick and chunky salsa
2 large eggs -- lightly beaten
1/2cup shredded cheddar cheese
2tablespoons pitted ripe olives -- chopped
1 tablespoon green onion -- chopped
1 clove garlic
Additional salsa for topping -- optional

In a large bowl, beat cream cheese until smooth. Blend in salsa &
eggs. Stir in cheddar cheese, olives, onion & garlic. Lightly spray 24
mini-muffin cups with vegetable oil spray. Fill to the top with the
cream cheese mixture. Bake 15-18 minutes or until centers are set.
Remove from oven; cool in pan 5 minutes. Remove from pan & finish
cooling on a wire rack. Top with additional salsa just before serving,
if desired.

- - - - - - - - - - - - - - - - - - -

Per serving: 49 Calories (kcal); 5g Total Fat; (82% calories from


fat); 2g Protein; trace Carbohydrate; 28mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates

175
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* ALLRECIPES - Sand Art Brownies
**********************************************************************

Sand Art Brownies


* Exported from MasterCook *

Sand Art Brownies

Recipe By : Epi (Julie/ID)


Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 tspsalt
1/2 c plus 1/8 c. flour
1/3 c cocoa -- * see note
1/2 c flour
2/3 c brown sugar
1/2 c chocolate chips
1/2 c vanilla chips
1/2 c nuts

This is a recipe for brownies to give as a Christmas gift....or


whenever. Mix ingredients in a wide mouth quart size jar, just like
sand art that kids make today. Add to wide-mouth quart jar in order
given.( *wipe inside of jar after you add the cocoa, or it will show
in the next layer). This should pack nicely into jar. Include a
decorative tag with instructions for making
the brownies:
Combine contents of jar with: · 1 tsp. vanilla · 2/3 cup vegetable oil
· 3 eggs Pour into a greased 9x9 pan. Bake at 350
degrees for 27-32 minutes.

- - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 0 2633 0

176
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* ALLRECIPES - Sauerkraut Pie
**********************************************************************

Sauerkraut Pie
* Exported from MasterCook *

Sauerkraut Pie

Recipe By : Hazel C, 1975


Serving Size : 1Preparation Time :0:00
Categories: Casseroles

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
hamburger, and a little onion -- browned and drained
sauerkraut (drain about 1/2 the juice)
mashed potatoes

Layer hamburger, then sauerkraut, then potatoes. Bake until bubbly.

- - - - - - - - - - - - - - - - - -

NOTES : Grandma Hazel served this to farm hands for many years.

177
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* ALLRECIPES - School Fuel
**********************************************************************

School Fuel
List of Ingredients

* Exported from MasterCook *

School Fuel

Recipe By : Chex cereals


Serving Size : 0 Preparation Time :0:00
Categories: Snacks

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4cup packed brown sugar
6tablespoons butter or margarine
3tablespoons light corn syrup
1/4 teaspoon baking soda
4cups Corn Chex®
4cups Rice Chex®
1/4cup chocolate chips

Cover cookie sheet with waxed paper (or tinfoil). Microwave brown
sugar, butter and corn syrup until butter is melted. Stir in baking
soda until dissolved

Stir in cereals. Microwave on high for 3 minutes, stirring every


minute. Spread on cookie sheet. Cool 10 minutes and break into
bite-size pieces.

Melt chocolate chips and drizzle over cereal. Refrigerate 30 minutes


or until chocolate is set. Store in airtight container.

Yield:
"8 cups"

- - - - - - - - - - - - - - - - - - -

Recipe

178
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* ALLRECIPES - Sesame-Tofu Chicken
**********************************************************************

Sesame-Tofu Chicken

Recipe Introduction
An easy appetizer from our friend Delores.

List of Ingredients
2 lb. chicken breast -- cut in 1
1 lb. tofu
1 egg
2 cloves garlic -- minced
sesame seeds
saltine crackers -- crushed

Instructions
Beat together tofu, egg and garlic. Marinate chicken chunks in this
mixture.
Mix sesame seeds and cracker crumbs.
Roll chicken in crumb mixture and bake on an oiled cookie sheet until
golden - about 20 minutes at 350°.

Final Comments
Serve with hot mustard or sweet and sour sauce for dipping.

179
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* ALLRECIPES - Sesame Crunch
**********************************************************************

Sesame Crunch
List of Ingredients

* Exported from MasterCook *

Sesame Crunch

Recipe By :
Serving Size : 48-52 Preparation Time :0:00
Categories: Candy

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2cups sesame seeds
1/2cup honey
1/2cup brown sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt

Heat sesame seeds in skillet, stirring frequently, until lightly


browned. Remove to bowl. Wipe skillet clean and combine rest of
ingredients. Heat and stir on medium heat. Boil two minutes. Stir in
sesame seeds.

Pour into buttered 10 3/4’ x 7’ pan. Spread with metal spatula. Cool
15 minutes. Lift from pan and cut lengthwise into 4 strips. Cut each
strip into 12-13 pieces. When firm wrap individually in plastic wrap.

Source:
"torn from a magazine"

- - - - - - - - - - - - - - - - - - -

Recipe

180
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* ALLRECIPES - Shredded Apple Custard Pie
**********************************************************************

Shredded Apple Custard Pie

* Exported from MasterCook *

Shredded Apple Custard Pie

Recipe By : Nellie W
Serving Size : 6 Preparation Time :0:00
Categories: Pies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Pastry for 9" single crust pie
4 eggs
3/4cup sugar
1/4cup melted butter
1teaspoon vanilla
1/2 teaspoon grated lemon peel
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large tart apples -- approximately

Beat eggs and sugar. Stir in butter, vanilla, lemon peel and spices.

Grate apples to make 3 cups. Mix and pour into pie shell.

Bake at 425F for 10 minutes, then 350F 30-40 minutes until set.

Yield:
"1 - 9" pie"

- - - - - - - - - - - - - - - - - - -

181
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* ALLRECIPES - Silver Spoon Butterscotch Peach Pie
**********************************************************************

Silver Spoon Butterscotch Peach Pie


* Exported from MasterCook *

Silver Spoon Butterscotch Peach Pie

Recipe By : Ella/TO-Epicurious
Serving Size : 1Preparation Time :0:00
Categories: Pies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
6 c sliced peaches
1 Tbsp lemon juice
1/4 c butter
1/2 c packed brown sugar
2 Tbsp flour
1 pinch salt

Roll out half your pastry and set aside (9" pie plate). In bowl,
combine peaches with lemon juice. Set aside. In saucepan, melt butter
over med. heat. stir in sugar just until blended, about 30 sec. Remove
from heat and stir in the flour and salt. Stir into peaches. Pour into
pie shell......Bake at 425F for 15 min. reduce heat to 350F and bake
for 35 min longer or until pastry is golden and filling
bubbly.....***** I sometimes mix blueberries in with it******
extremely yummy.....enjoy!!!!

- - - - - - - - - - - - - - - - - -

182
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* ALLRECIPES - Soft Pretzels
**********************************************************************

Soft Pretzels
* Exported from MasterCook *

Soft Pretzels

Recipe By : Bread Machine Magic


Serving Size : 8Preparation Time :0:00
Categories: Breads, Yeast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cupwater
3 cups flour
2 tablespoonsoil
1 tablespoonsugar
2 teaspoons dry yeast
10 cups water
2 1/2 teaspoons baking soda
coarse salt -- to taste
egg white -- optional

Place water, flour, oil, sugar and yeast in bread machine. Set on
dough setting.

When dough has risen, divide into 8 portions and roll into a 12" rope.
Form into pretzel shape. Set on an oiled surface, cover with a damp
towel, and let raise 15-20 minutes.

Bring water and baking soda to simmering. Simmer pretzels about 30


seconds, turning once. Place on oiled cookie sheets. Brush with egg
white (optional, but the salt sticks better) and sprinkle with coarse
salt.

Bake at 425° for 15-20 minutes until golden.

- - - - - - - - - - - - - - - - - -

183
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* ALLRECIPES - Spanish Rice
**********************************************************************

Spanish Rice
We couldn’t find a Spanish rice recipe we liked, so we came up with
this one...

* Exported from MasterCook *

Spanish Rice

Recipe By : Katie - 1997


Serving Size : 6Preparation Time :0:30
Categories: Mexican Side Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups rice
1/2 mediumonion -- chopped
1/2green pepper -- chopped
2 tablespoonsoil
2 cups canned tomatoes -- chopped
1/2 cupwater
2 teaspoons chili powder
1 teaspoon cumin
salt -- to taste

Saute rice, onion, and green pepper in oil until onions are
transparent. Add remaining ingredients. Cover and bring to a boil.
Simmer 20-30 minutes until rice is done. Add a little more water if
necessary.

- - - - - - - - - - - - - - - - - -

184
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* ALLRECIPES - Spicy Pickled Beets
**********************************************************************

Spicy Pickled Beets


List of Ingredients

* Exported from MasterCook *

Spicy Pickled Beets

Recipe By:
Serving Size : 0Preparation Time :0:00
Categories : Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4pounds beets -- cooked
1pound onions -- thinly sliced
2 1/2 cups cider vinegar
1 1/2 cups water
1 teaspoon salt
2cups sugar
1 tablespoon mustard seed
1 teaspoon whole allspice
1 teaspoon whole cloves
3cinnamon sticks -- broken

Recipe
Wash and drain beets. Leave 2’ of stem and the tap roots. Cover with
water and boil until tender. Remove peel. Slice.

Combine remaining ingredients. Bring to a boil and simmer 5 minutes.


Add beets and cook until heated. remove cinnamon sticks.

Pack hot beets into jars leaving 1/4" headspace. pour hot pickling
solution over beets, leaving 1/4" headspace. remove air bubbles.
Adjust caps. Process in a boiling water bath for 30 minutes at 0-1000
ft., 35 minutes at 1001-3000 ft., 40 minutes at 3000-6000 ft., and 45
minutes over 6000 ft.

Source:
"Ball Blue Book"
Yield:

185
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* ALLRECIPES - Spicy Tomato Relish (Chili Sauce)
**********************************************************************

Spicy Tomato Relish (Chili Sauce)


* Exported from MasterCook *

Spicy Tomato Relish (Chili Sauce)

Recipe By : Lorene Bird - 1984


Serving Size : 1Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
20tomatoes (5 lb.) -- peeled and chopped
1 1/2 cups onion -- chopped
1 cupgreen pepper -- chopped
1 1/4 cups sugar -- white or brown
2 teaspoons celery seeds
2 teaspoons pickling salt
3/4 teaspoon cinnamon
3/4 teaspoon cloves
3/4 teaspoon allspice
3/4 teaspoon ginger
1 cupvinegar

Simmer to desired thickness. Pour into hot jars and process 35 minutes
in a hot water bath.

- - - - - - - - - - - - - - - - - -

NOTES :This tastes like a chunky ketchup. You may use a combination of
brown and white sugar; the more brown sugar, the more BBQ sauce-y it
tastes.

186
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* ALLRECIPES - Spinach Balls
**********************************************************************

Spinach Balls
* Exported from MasterCook *

Spinach Balls

Recipe By : Lynn - 1978


Serving Size : 1Preparation Time :0:00
Categories: Appetizers

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 packages frozen chopped spinach -- cooked and drained
4eggs -- beaten
1 small onion -- chopped
10 ounce pkg.herb stuffing mix with wild rice
1/2 cupbutter -- melted
1/2 cup(approximately) sunflower seeds -- or chopped pecans
1 cupshredded mozzarella cheese -- approximately
garlic powder, salt and pepper -- to taste

Mix together and refrigerate at least 3-4 hours. Roll into 1" balls
and place on lightly oiled baking sheets. Bake @ 350° for 15 minutes
or until lightly browned. Makes about 48.

- - - - - - - - - - - - - - - - - -

187
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* ALLRECIPES - Spinach Noodle Casserole
**********************************************************************

Spinach Noodle Casserole


I’ve had this so long I don’t remember where I got it.

* Exported from MasterCook *

Spinach Noodle Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories: Casseroles Pasta
Side Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4cups noodles
110 oz. pkg. frozen chopped spinach
1 packet Hollandaise sauce
1/2 teaspoon dry mustard
1cup sour cream
1/4cup parmesan cheese
1/2 teaspoon salt
Topping:
1/4cup Italian bread crumbs
2tablespoons parmesan cheese
1 tablespoon butter -- melted

Cook noodles and spinach separately.

Combine hollendaise sauce mix and mustard. Stir in 3/4 cup water. Cook
and stir until bubbly.

Stir in sour cream, then noodles, spinach and 1/4 cup cheese and
salt.

Pour into oiled casserole dish and bake 20 minutes, covered, at 350F.

Combine topping ingredients. Top casserole and bake, uncovered,


another 10 minutes.

- - - - - - - - - - - - - - - - - - -

NOTES : You can also top this with sliced tomatoes.

188
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* ALLRECIPES - Winter Pesto
**********************************************************************

Winter Pesto
List of Ingredients

* Exported from MasterCook *

Winter Pesto

Recipe By :Gwen McD


Serving Size : 0 Preparation Time :0:00
Categories: Sauces

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1teaspoon dried basil
1cup fresh spinach
1cup fresh parsley*
1/4cup walnuts -- or pinenuts
1/4cup olive oil
2 cloves garlic -- minced
1cup parmesan cheese
salt and pepper -- to taste

Wash spinach and parsley; drain well and chop.

Blend all ingredients in food processor.

Can be frozen.

*I use 3/4 c. more spinach and just 1/4 c. parsley instead of the 1 c.
parsley.

- - - - - - - - - - - - - - - - - - -

Recipe

189
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* ALLRECIPES - Sticky Chicken and Green Chile Stew
**********************************************************************

Sticky Chicken and Green Chile Stew


List of Ingredients

* Exported from MasterCook *

Sticky Chicken and Green Chile Stew

Recipe By :Katie, Jan. 2001


Serving Size : 0 Preparation Time :0:00
Categories: Chicken Soups

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 carcass from Mimi’s Sticky Chicken
3 potatoes -- diced
2 stalks celery -- sliced
1/2onion -- diced
2 cloves garlic -- minced
1 4 oz. can diced green chiles
1 10 oz. can Rotel diced tomatoes and green chiles

Take as much meat as possible off the Sticky Chicken and dice. Barely
cover anything that’s left with water and simmer an hour or so. Pour
through strainer, cool, and skim fat from top, reserving 1 1/2
tablespoons.

Add remaining ingredients to the stock and simmer until the vegetables
are done. Add water to barely cover vegies if necessary.

Melt the reserved fat with 2 tablespoons flour and stir into stew to
thicken.

Makes 2 - 2 1/2 qt.

Description:
"Spicy!"

- - - - - - - - - - - - - - - - - - -

NOTES : This time we sprinkled monterey jack cheese over the soup.
Next time I think I’ll try some sort of cornmeal dumpling.

Recipe

190
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* ALLRECIPES - Stuffed Beef Rolls
**********************************************************************

Stuffed Beef Rolls

Recipe Introduction
Source: "Blue Plate Special, the American Diner Cookbook," by
Elizabeth MeKeon & Linda Everett

List of Ingredients
1 tbsp oil
1 green bell pepper -- cubed
1 onion -- sliced
1 clove garlic -- minced
1 1/2 c seasoned bread crumbs
1/4 c grated parmesan cheese
4 cube steaks (or pounded round steak)
3 tbsp oil
1 c water
3/4 c chili sauce
1 beef bouillon cube (or use beef broth instead of water and bouillon
cube)

Instructions
In a large skillet heat 1 Tablespoon of oil and saute the green
pepper, onion, and garlic until tender. Remove and set aside.
In the same skillet heat the 3 Tablespoons of oil and brown the
steaks on all sides.In a mixing bowl blend together the seasoned
breadcrumbs and the Parmesan cheese. Pour even amounts of the mixture
over each steak. Roll and secure with toothpicks.
Combine the water, chili sauce and bouillon cube. Add the vegetables.
Pour over the beef rolls. Cover and simmer for 30 minutes. Baste the
rolls while simmering.
Remove the toothpicks and serve the beef rolls with the sauce.

Final Comments
Serves 4.

191
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* ALLRECIPES - Stuffed Garlic Bread
**********************************************************************

Stuffed Garlic Bread


* Exported from MasterCook *

Stuffed Garlic Bread

Recipe By : from the Epicurious website


Serving Size : 1Preparation Time :0:00
Categories:

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1unsliced loaf french bread
6 T butter
1 whole head of fresh garlic -- peeled and
chopped
7 t sesame seeds
1/4 c parmesan cheese -- grated
1 1/2 c sour cream
2 C monterey jack cheese -- cut into 1" cubes
2 t lemon pepper
2 t parsley
2 c.chopped artichoke hearts -- or chopped broccoli

Cut loaf in half lengthwise. Tear out soft center of bread in chunks,
leaving crust intact.
Put crust shells on a foil covered cookie sheet, crust sides down.
Melt butter in a large skillet, stir in garlic and sesame seeds. Cook
for 1-2 minutes on medium heat (don’t burn the garlic!).
Stir in torn bread chunks, and cook until golden brown and butter has
been absorbed. Remove from heat.

In a very large bowl combine sour cream, jack cheese, parmesan,


parsley and lemon pepper.
Stir in artichoke hearts and toasted bread (garlic bits too!). Mix
well and spoon back into bread shells.

Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake
for an additional 10 minutes uncovered.Let rest 5-8 minutes before
cutting.
(You could also make these in dinner rolls, following the same
procedures).

- - - - - - - - - - - - - - - - - -

NOTES : (10/12/98- Tried it with frozen chopped spinach and mozzarella


cheese...yum!)

192
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* ALLRECIPES - Stuffed Mushrooms
**********************************************************************

Stuffed Mushrooms
* Exported from MasterCook *

Stuffed Mushrooms

Recipe By : Adapted from Joy of Cooking


Serving Size : 12Preparation Time :0:00
Categories: Appetizers

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
12 large mushroom caps
1 tablespoonbutter
1 1/2 cups bread crumbs
1/2 cuppecans or other nuts -- finely chopped
2 clovesgarlic -- minced
1 1/2 tablespoonsbasil, chives, or tarragon -- chopped
2 tablespoonsdry white wine
salt and paprika
grated fresh Parmesan cheese

Brush mushroom caps with butter or olive oil.


Chop mushroom stems and saute in butter. Add bread crumbs, nuts,
garlic, and herbs. Season with salt and paprika and bind with wine,
using more wine if necessary.
Fill mushroom caps and sprinkle with Parmesan cheese and a little
paprika.
Broil about 5 minutes. They can also be baked.

- - - - - - - - - - - - - - - - - -

193
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* ALLRECIPES - Surprise Burgers
**********************************************************************

Surprise Burgers
* Exported from MasterCook *

Surprise Burgers

Recipe By : Bonner County Extension Nutrition Program


Serving Size : 10Preparation Time :0:00
Categories: Extension RecipesMain Dishes
Vegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups lentils
3 cups water
1 cupchopped onion
1 cupchopped carrots
2 cups whole wheat bread crumbs -- more if necessary
1 teaspoon garlic powder
1/2 teaspoon oregano -- * see note
1egg -- optional
1/2 teaspoon salt
3 tablespoonsbutter, margarine, or oil
cheese slices

Wash lentils. Add water and bring to a boil. Lower heat and simmer
about 15 minutes.

Add onions and carrots. Cook 15 minutes or more until lentils and
vegies are tender.

Stir in bread crumbs, seasoning and egg.

Drop lentils by rounded 1/3 cupfuls into hot oil. Flatten with pancake
turner. Cook until firm and brown on both sides. Top with cheese slice
and cook until cheese is melted.

- - - - - - - - - - - - - - - - - -

NOTES : * I use sage and a little thyme...use whatever herbs you like
for meatloaf.

194
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* ALLRECIPES - Sweetened Condensed Milk
**********************************************************************

Sweetened Condensed Milk


1 1/2 cups sugar
2/3 cup evaporated milk
4 tablespoons butter

Heat and stir until butter is melted and sugar is dissolved. Makes
about 1 1/2 cups. One can = 1 1/4 cups.

195
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* ALLRECIPES - Sweet Potato and Caramelized Onion Casserole
**********************************************************************

Sweet Potato and Caramelized Onion Casserole


List of Ingredients

* Exported from MasterCook *

Sweet Potato and Caramelized Onion Casserole

Recipe By :Katie, Christmas 2000


Serving Size : 4 Preparation Time :0:00
Categories : Vegies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2large sweet potatoes -- peeled and thinly sliced
2large onions -- sliced
1tablespoon olive oil
2 tablespoons butter
1tablespoon dark brown sugar

Drizzle onions with oil and cook on low heat until caramelized,
stirring occasionally.

Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover
with caramelized onions. Layer remaining sweet potato slices over
onions. Dot with butter, sprinkle with brown sugar.

Bake, uncovered, at 350F for about an hour, or until casserole is


browned on top.

- - - - - - - - - - - - - - - - - - -

NOTES : We wanted a less sweet side dish with the Christmas ham. This
was just right.

Recipe

196
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* ALLRECIPES - Sweet Potatoes in Orange Cups
**********************************************************************

Sweet Potatoes in Orange Cups


List of Ingredients

6 medium sweet potatoes -- 2 1/2 lb.


4 large navel oranges
6tablespoons butter or margarine -- melted
2tablespoons orange peel -- grated
1/2cup orange juice
1 egg -- beaten
1teaspoon salt
1/2cup light raisins

Recipe

1. Cook potatoes in boiling water until tender.

2. Meanwhile, cut oranges in half and scoop out pulp. Set the shells
aside. If desired, scallop edges with a knife or decorating tool.

3. Drain potatoes well, then peel and place in large bowl and mash.
Add
butter, grated orange peel, orange juice, egg and salt and beat until
light and fluffy. Stir in raisins. Mound filling high in orange
shells. Freeze until firm.

4. Wrap each in foil; seal; and freeze until ready to use.

5. To serve; let wrapped filled oranges stand at room temperature for


about 3 hours. Preheat oven to 325’. Place oranges, still wrapped on
oven rack and bake 50 minutes or until heated through.

197
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* ALLRECIPES - Swiss Steak
**********************************************************************

Swiss Steak
List of Ingredients

* Exported from MasterCook *

Swiss Steak

Recipe By :Katie, adapted from old Joy of Cooking


Serving Size : 0 Preparation Time :0:00
Categories: Beef

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds round steak -- trimmed of fat
seasoned flour*
1/2cup onion -- chopped
1/2cup carrots -- chopped
1/2cup celery -- chopped
1/2cup green pepper -- chopped
1pint tomatoes, canned -- (or a 15 oz. can)
1cup beef broth -- (I use paste type soup base)

Cut round steak into serving size pieces and pound in seasoned flour.
Brown in a little oil. Place in a casserole dish.

Saute onion, carrots, celery and peppers until limp. Stir in tomatoes
and broth. Pour over steak and bake 1 1/2-2 hours at 325F.

Thicken the gravy if necessary, and serve over mashed potatoes.

*Season flour with salt, pepper, onion powder and garlic powder.

- - - - - - - - - - - - - - - - - - -

Recipe

198
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* ALLRECIPES - Swiss Steak With Mushrooms
**********************************************************************

Swiss Steak With Mushrooms


List of Ingredients

* Exported from MasterCook *

Swiss Steak With Mushrooms

Recipe By :Katie, adapted from Betty Groff’s Country Goodness


Cookbook
Serving Size : 0 Preparation Time :0:00
Categories: Beef

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds round steak -- trimmed of fat
3tablespoons butter
2cups sliced mushrooms
1/2cup chopped onions
flour, seasoned with salt and pepper
1 1/2cups beef broth -- (I use paste type soup base)

Saute the onions and mushrooms for about 5 minutes. Remove and set
aside.

Pound flour into beef and brown in remaining butter. Add broth and
vegetables. Cover and simmer on low until very tender, about 45
minutes.

- - - - - - - - - - - - - - - - - - -

Serving Ideas : We like this with noodles.

Recipe

199
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* ALLRECIPES - Taco Soup (5 cans-5 minutes!)
**********************************************************************

Taco Soup (5 cans-5 minutes!)


* Exported from MasterCook *

Taco Soup (5 cans-5 minutes!)

Recipe By : Bonner County Extension Nutrition Program


Serving Size : 4Preparation Time :0:00
Categories:Soups

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 canchili
1 cancorn
1 canolives -- sliced
1 cantomatoes -- chopped
1 canwater
1 packagetaco seasoning mix

Throw everything in a pan and simmer 5 minutes. Garnish each bowl with
sour cream and salsa, shredded cheese, and/or crushed taco chips.

- - - - - - - - - - - - - - - - - -

NOTES : Make this as hot as you like. Can also add refried beans to
stretch.

200
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* ALLRECIPES - Tamale Pie
**********************************************************************

Tamale Pie
* Exported from MasterCook *

Tamale Pie

Recipe By : Adapted from Jane Brody’s Good Food book, 1996


Serving Size : 1Preparation Time :0:00
Categories: CasserolesMexican
Vegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Filling:
1 smonion -- chopped
3 clovesgarlic -- minced
2 c tomato sauce
4 c canned pinto beans -- or red beans
1 canolives -- sliced
1 cancorn
1 tbsp chili powder
1 tspcumin
4 tbsp cornmeal
Crust:
1 c cornmeal
1 tbsp flour
1/4 tspsalt
1 1/2 tspbaking powder
1egg -- lightly beaten
1/2 c milk
1 tbsp oil
2 tbsp green chiles -- optional
1/2 c grated cheddar cheese

Simmer together fillng ingredients (except cornmeal). After simmering,


thicken with the 4 tbsp. cormeal (you may need a little more). Pour
into 3 qt. casserole dish. Mix crust ingredients (except for cheddar
cheese). Top filling with crust mxture, then sprinkle cheese over.
Bake at 350F until bubbly and crust is lightly browned, about 30
minutes.

- - - - - - - - - - - - - - - - - -

201
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* ALLRECIPES - Tassajara Banana Nut Loaf
**********************************************************************

Tassajara Banana Nut Loaf


List of Ingredients

* Exported from MasterCook *

Tassajara Banana Nut Loaf

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Breads, Quick

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2cups whole wheat flour
1teaspoon baking soda
1/2cup oil
1/2cup honey
1 grated lemon rind
2 eggs -- beaten
2cups ripe banana pulp
1/4 Teaspoon salt
1/2cup chopped nuts
1/2cup raisins -- optional

Sift together flour and baking soda. Blend oil, honey and lemon rind
until nearly smooth. Beat in eggs. Add dry ingredients in three arts
alternately with banana pulp, beating until smooth after each
addition. Fold in chopped nuts. Place in large oiled loaf pan and bake
for 50 minutes at 350F or until a toothpick in the center comes out
dry. Cool five minutes before removing from pan.

Description:
"A heavy, moist loaf with great flavor."
Source:
"Tassajara Bread Book"

Recipe

202
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* ALLRECIPES - Tassajara Peach Kuchen
**********************************************************************

Tassajara Peach Kuchen


List of Ingredients

* Exported from MasterCook *

Tassajara Peach Kuchen

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2cup butter
2cups flour -- (I use 1 1/2)
1/4 teaspoon baking powder
1/2 teaspoon salt
1cup heavy cream -- or sour cream
1cup brown sugar
12peach halves -- (or use slices)
2 eggs
2 teaspoons cinnamon

Cut butter into flour, baking powder, salt and 2 tablespoons of the
sugar until it looks like coarse meal. Press firmly into baking pan.

Arrange peaches over top of crust. Sprinkle with remaining sugar and
cinnamon. Bake 15 minutes at 400F.

Pour eggs beaten with cream over top and bake 40 minutes longer at
375F.

Source:
"Tassajara Bread Book, 1970"

- - - - - - - - - - - - - - - - - - -
NOTES : May use other fruits.

Recipe

203
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* ALLRECIPES - Tassies
**********************************************************************

Tassies
* Exported from MasterCook *

Tassies

Recipe By :
Serving Size : 24Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3 ozcream cheese -- softened
1/2 c butter -- softened
1 c flour
1 tbsp butter
3/4 c brown sugar
1egg
1/2 c chopped pecans
1/2 tspvanilla

Cream cream cheese and butter. stri in flour. Chill. Form into small
balls and press into bottoms and up sides of miniature muffin pans.

Melt the one tbsp. butter, add remaining ingredients and mix well.
Spoon into unbaked pastry.

Bake at 325F for 15-20 minutes or until filling is set. Cool slightly
before removing from pans. Makes about 24

Cranberry-Pecan Tassies: Add to filling 1 tsp. finely grated orange


peel (or a little orange extract) and 1/2 c. chopped cranberries.

- - - - - - - - - - - - - - - - - -

204
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* ALLRECIPES - Ten Minute Cookie Bars
**********************************************************************

Ten Minute Cookie Bars


List of Ingredients

* Exported from MasterCook *

Ten Minute Cookie Bars

Recipe By :Linda H.
Serving Size : 36Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4cups quick cooking oats
1cup melted butter
1cup brown sugar
1/2cup peanut butter
1cup chocolate chips

Mix oats, butter and brown sugar. Press into 9" x 13’ pan. Bake at
400F for 10 minutes.

Melt peanut butter and chocolate chips. Spread on cooled bars.

- - - - - - - - - - - - - - - - - - -

Recipe

205
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* ALLRECIPES - Teriyaki Meatballs
**********************************************************************

Teriyaki Meatballs
List of Ingredients

* Exported from MasterCook *

Teriyaki Meatballs

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories: Appetizers Beef, Ground

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Meatballs:
1 1/2 pounds lean ground beef
3tablespoons soy sauce
1teaspoon ground ginger
1teaspoon garlic powder
1cup fine dry breadcrumbs
Sauce:
1/2cup Yoshida’s Gourmet Sauce -- or more if needed
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons ground ginger
2 teaspoons garlic powder
1/2 teaspoon red pepper flakes

Mix first five ingredients and form into 1" balls. Bake on cookie
sheet at 450F for 10-12 minutes. Place in casserole dish or crockpot.

Mix sauce ingredients and pour over meatballs. Bake at 300F for an
hour or two, stirring occasionally, until sauce is thick and meatballs
are glazed. -OR- Cook on low in crockpot for several hours.

- - - - - - - - - - - - - - - - - - -

NOTES : I have been experimenting with appetizer meatballs. So far


this is the one we like the best.

Recipe

206
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* ALLRECIPES - Texas BBQ Sauce
**********************************************************************

Texas BBQ Sauce


List of Ingredients

* Exported from MasterCook *

Texas BBQ Sauce

Recipe By : Teri Samuels


Serving Size : 0 Preparation Time :0:00
Categories: Preserving Sauces

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2cups vinegar
1cup brown sugar
dash garlic powder
1 large onion -- minced
3tablespoons chili powder
3tablespoons paprika
2tablespoons lemon juice
a few bay leaves
1 bottle ketchup
1 bottle A-1® Steak Sauce
1 bottle worcestershire sauce
1 bottle liquid Barbecue Smoke®
1/2bottle tabasco sauce
1 small jar mustard
3/4 pound margarine
1 tablespoon salt
1 tablespoon pepper

Boil vinegar, brown sugar, garlic powder and onion 5-10 minutes.

Add the other ingredients, cook 7-10 minutes.

Cover and regrigerate. Keeps well.

- - - - - - - - - - - - - - - - - - -

NOTES : Teri’s note: Originated with W. Tx chuckwagon range cook in


early 50’s. Bottles are all small bottles.
My note: I leave out the margarine and can this in a water bath for 15
min (0-1000 ft.), 20 min (1000-6000ft), 25 min
(over 6000ft.)Recipe

207
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* ALLRECIPES - Thai Peanut Dressing
**********************************************************************

Thai Peanut Dressing


I’m still tweaking on this one..It’s a great salad dressing or
grilling sauce:
* Exported from MasterCook *

Thai Peanut Dressing

Recipe By :Katie
Serving Size : 16Preparation Time :0:00
Categories: Salads

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 c vegetable oil
1/4 c rice vinegar
1/4 c peanut butter
2tbsp soy sauce
1/2tsp ginger
1/4tsp red pepper flakes -- or to taste
1/2tsp sugar -- or to taste

Blend well.

Makes 1 cup.

208
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* ALLRECIPES - Thin Egg Pancakes
**********************************************************************

Thin Egg Pancakes


List of Ingredients

* Exported from MasterCook *

Thin Egg Pancakes

Recipe By :Barbo’s Low Carb Recipes


Serving Size : 12Preparation Time :0:00
Categories: Breads, Quick

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
5 whole eggs
1/2cup water
1/2cup cream
1/2cup Atkins Baking Mix -- or flour (flour will add 3-4 grams carbs
per pancake)

Whirl in blender and cook over medium heat in a crepe pan or 7" cast
iron skillet. The pan will need to be oiled for the first few crepes.
Lay on waxed paper.

Description:
"Low carb crepes"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 52 Calories; 4g Fat (75.8%


calories from fat); 3g Protein; 1g Carbohydrate (MasterCook does not
recognize Atkin’s Baking Mix, so this count will be a little higher);
0g Dietary Fiber; 87mg Cholesterol; 27mg Sodium. Exchanges: 1/2 Lean
Meat; 1/2 Fat.

NOTES : I use these for manicotti and enchiladas. They can be


sweetened and a little vanilla added for dessert crepes.

Recipe

209
**********************************************************************
* ALLRECIPES - Three Garlic Pasta
**********************************************************************

Three Garlic Pasta


List of Ingredients

* Exported from MasterCook *

Three Garlic Pasta

Recipe By :Martha Stewart


Serving Size : 4 Preparation Time :0:00
Categories: Pasta

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1head garlic -- plus 8 cloves garlic
1 pound spaghetti
1 TBSP. olive oil
3/4cup dry white wine
1cup loosely packed flat-leaf parsley
coarsely chopped
1tsp. red pepper flakes
salt and freshly ground pepper to taste
Freshly grated Parmesan

Heat oven to 425. Wrap garlic head in foil, or place it in a garlic


roaster; roast until garlic becomes soft and golden, about 1 hour. Let
cool and trim tip of head; squeeze out cloves using the back of a
knife. Transfer
cloves to a small bowl and set aside.

Cook pasta until al dente. Drain, and run under cold water to stop
cooking.

Thinly slice 5 cloves unroasted garlic. Finely chop remaining 3


cloves. Heat oil over medium heat in a large skillet. Add sliced
garlic; toast until golden and crisp. Remove garlic with a slotted
spoon and set it aside. Add chopped garlic, and saute until
translucent, about 1 1/2 minutes. Add roasted garlic and white wine;
let simmer
about 3 minutes. Add pasta, parsley, red pepper, salt, and pepper;
toss. Serve sprinkled with toasted garlic slivers. Grate cheese over
each serving.

- - - - - - - - - - - - - - - - - - -

Recipe

210
**********************************************************************
* ALLRECIPES - Three Layer Cornbread
**********************************************************************

Three Layer Cornbread

Recipe Introduction
This is a different kind of cornbread, from the Tassajara Bread Book.
It makes a wheat layer on the bottom, corn layer on the top, and a
custard-y layer in the middle, and it doesn’t really need butter. This
was one of my daughter’s 4H displays for her whole grains project, and
it won a Best of Show at our county fair.

List of Ingredients
1 cup cornmeal -- (coarse ground works best)
1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 - 1/2 cup honey (we like to use 1/2 cup)
1/4 cup oil
3 cups milk

Instructions
Combine dry ingredients.
Combine wet ingredients and mix together. Mixture will be quite
watery.
Pour into greased 9" square pan or a cast iron skillet.
Bake 50 minutes at 350° or until top is springy when touched.

211
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* ALLRECIPES - Tomatoes Provençal
**********************************************************************

Tomatoes Provençal
* Exported from MasterCook *

Tomatoes Provençal

Recipe By : Unknown
Serving Size : 1Preparation Time :0:00
Categories: Side Dishes Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 lgtomatoes -- seeded, cut in half
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper
Topping:
1/2 c fresh bread crumbs
2 clovesgarlic -- minced
1/4 c minced fresh parsley -- (I use less)
1 tspminced fresh basil -- (I use more)
2 tbsp minced shallots, onions -- or green onion

Place tomatoes, cut side up in baking dish. Drizzle with olive oil and
lemon juice. Season with salt and pepper. Bake at 450F for 5 minutes.

Combine topping ingredients and Sprinkle over tomatoes. Bake 3 minutes


more, or broil to brown crumbs.

- - - - - - - - - - - - - - - - - -

212
**********************************************************************
* ALLRECIPES - Trail Mix Cookie Mix
**********************************************************************

Trail Mix Cookie Mix


* Exported from MasterCook *

Trail Mix Cookie Mix

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 c packed brown sugar
1/2 c white sugar
3/4 c wheat germ
1/3 c quick-cooking oats
1 c raisins
1/3 c packed flaked coconut
1/2 c all-purpose flour
1 tspbaking powder

Directions:Layer ingredients in order given in a quart ’’wide mouth’’


canning jar.Mix the flour together with the baking powder.Press each
layer firmly in place, it will be a tight fit. Attach directions to
jar:
Trail Mix Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Mix in 1 egg, slightly beaten and 1 teaspoon
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands.4. Shape into walnut sized balls and place 2
inches apart on a sprayed cookie sheets.
5. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes until
edges are lightly browned. Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.Makes 2 1/2 dozen cookies.

- - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 1440 0 0 0 399 0 0

213
**********************************************************************
* ALLRECIPES - Turkey Tetrazzini
**********************************************************************

Turkey Tetrazzini
* Exported from MasterCook *

Turkey Tetrazzini

Recipe By : adapted from The New Doubleday Cookbook, 1975


Serving Size : 1Preparation Time :0:00
Categories: Poultry

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 c cooked turkey -- cubed
1/2 lbsliced mushrooms -- sauteed in butter
1 lbspaghetti -- cooked
1/4 c butter
1/4 c flour
2 c turkey stock
1 1/2 c milk -or half milk and half dry white wine
1 c heavy cream -- or milk
2 tspsalt
1/4 tsppepper
3/4 c soft bread crumbs
3/4 c parmesan cheese

Melt butter, stir in flour. Add stock, milk, cream, salt and pepper.
Cook, stirring, until thickened. Stir in turkey, mushrooms and
spaghetti. Place in 3 qt. casserole and top with bread crumbs and
parmesan cheese. Bake, uncovered 30-40 minutes until bubbly. Brown
under broiler if desired.

- - - - - - - - - - - - - - - - - -

214
**********************************************************************
* ALLRECIPES - Turtle Bars
**********************************************************************

Turtle Bars
* Exported from MasterCook *

Turtle Bars

Recipe By : Taste of Home, Dec. 1994


Serving Size : 48Preparation Time :0:00
Categories: Cookies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 cups flour
1 cuppacked brown sugar
1/2 cupsoft butter
1 cuppecan halves -- approximately
2/3 cupbutter
1/2 cuppacked brown sugar
1 cupchocolate chips

Beat flour, 1 c. brown sugar and soft butter 2-3 minutes on medium
speed. Press into 13"x9" pan
Arrange pecan halves in even rows on crust.
Combine 2/3 c. butter and 1/2 c. brown sugar. Boil, stirring, for one
minute. Pour over pecans.
Bake @ 350° for 18-22 minutes until bubbly.
Sprinkle with chocolate chips. Let stand 3 minutes and spread
chocolate, allowing pecans and caramel to show through.
Cool completely and cut in small squares, cutting between the pecan
halves.

- - - - - - - - - - - - - - - - - -

215
**********************************************************************
* ALLRECIPES - Vanilla Cream
**********************************************************************

Vanilla Cream
* Exported from MasterCook *

Vanilla Cream

Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1cup sugar
1/2 cup water
1cup vodka
1cup brandy
1tablespoon vanilla
1can evaporated milk
4 eggs or egg substitute
1 vanilla bean

Boil and cool sugar and water. Blend in liquors and vanilla. Blend in
milk on low. Pulse in eggs. Add vanilla bean to bottle.

- - - - - - - - - - - - - - - - - -

216
**********************************************************************
* ALLRECIPES - Vegetable Lasagne
**********************************************************************

Vegetable Lasagne

Recipe Introduction
The original recipe was clipped from a magazine several years ago.
I’ve changed it so much through the years I call the final results my
own.

List of Ingredients
1 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic
2 tablespoons olive oil
1 - 28 oz. can tomatoes -- chopped up
2 tablespoons wine, lemon juice, or wine vinegar
1 small can tomato paste
1 tablespoon oregano
1 tablespoon rosemary
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 cups sliced mushrooms
1 tablespoon brown sugar
1 pint cottage cheese
3/4 pound mozzarella cheese -- thinly sliced
Parmesan cheese
1 package frozen chopped spinach -- optional
1/2 package lasagne noodles -- cooked

Instructions
Sauté onion, carrots, celery and garlic in olive oil.
Add tomatoes, wine, tomato paste and seasonings.
Cover and simmer several hours. (or throw it in a crockpot on low for
the day)
After 2-3 hours, add mushrooms and brown sugar. Simmer until thick.
In an oiled 13
Mix sauce with cottage cheese and smooth 1/2 over noodles.
Top with Mozzarella and Parmesan cheeses. Add layer of spinach if
desired.
Repeat layers, ending with Mozzarella and Parmesan.
Bake @ 350° until browned and bubbly, 30-40 minutes.

Final Comments
Serves 8 hungry people.

217
**********************************************************************
* ALLRECIPES - Vegie Bars
**********************************************************************

Vegie Bars
* Exported from MasterCook *

Vegie Bars

Recipe By : Susie B
Serving Size : 1Preparation Time :0:00
Categories: Appetizers

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 tubes Pillsbury crescent rolls
2 pkgcream cheese -- (8 oz.)
1/2 c sour cream
3/4 c mayonnaise
1 envdry Ranch dressing mix
3/4 c green pepper -- finely chopped
1/2 c onion (red is nice) -- finely chopped
1/2 c broccoli -- finely chopped
1/2 c grated carrots
1/2 c cauliflower -- finely chopped
1/2tomato, deseeded -- finely chopped
shredded cheddar cheese

Unroll crescent rolls and line an 11"x17" jelly roll pan. Bake at 350F
for 8 minutes.

Mix cream cheese, sour cream, mayo and dressing mix. Spread over
cooled crust. Sprinkle with vegies. Place wax paper over the top and
press vegies into cream cheese mixture.

Top with shredded cheddar cheese. Cut into bars.

- - - - - - - - - - - - - - - - - -

218
**********************************************************************
* ALLRECIPES - White Chocolate Macadamia Cookie Mix
**********************************************************************

White Chocolate Macadamia Cookie Mix


* Exported from MasterCook *

White Chocolate Macadamia Cookie Mix

Recipe By : Sharon H.
Serving Size : 1Preparation Time :0:00
Categories: Cookies In A Jar

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 c white sugar
1/2 c chopped macadamia nuts
3white chocolate candy bars (1 1/4 oz.) -- coarsely chopped
2 c flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Directions:Mix together flour, baking soda


and baking powder. Set aside.
Layer ingredients in order given in a quart
sized wide mouth canning jar. Press each
layer down firmly in place. { I use the
bottom of a small clean juice glass and press
each layer firmly in place, especially the
chocolate.} Add the flour mixture last.
Attach these directions to jar:
White Chocolate Macadamia Nut Cookies
1. Empty cookie mix into large mixing bowl. Use you hands to
thoroughly blend mix.
2. Add: 1 stick butter or margarine, softened at room temp. DO NOT USE
DIET MARGARINE. Add in 1 egg slightly beaten and 1 teaspoon of
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands. It will take a while to mix into a smooth dough.
4. Shape into walnut sized balls and place 2 inches apart on sprayed
cookie sheets.
5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
tops are very lightly browned. Cool 5 minutes on baking sheet.
Remove to racks to finish cooling. Makes 2 1/2 dozen cookies.

- - - - - - - - - - - - - - - - - -

219
**********************************************************************
* ALLRECIPES - White Chocolate Party Mix
**********************************************************************

White Chocolate Party Mix


* Exported from MasterCook *

White Chocolate Party Mix

Recipe By : Taste of Home, Dec. 96


Serving Size : 1Preparation Time :0:00
Categories: Snacks

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 pkg(10 oz) mini pretzels
5 c Cheerios®
5 c Corn Chex® -- or any Chex-y cereal
2 c salted peanuts -- (I use dry roasted)
1 lbM&Ms® plain chocolate candy
2 pkg(12 oz. each) white chocolate chips
3 tbsp vegetable oil

In a large bowl combine first five ingredients. Melt oil and white
chocolate chips (use good quality baking chips, I tried it with almond
bark, and it wasn’t as good). Stir until smooth. Pour over cereal
mixture and mix well. Spread onto three wax paper lined cookie sheets.
Cool and break apart.. Store in airtight container. Makes 5 quarts.

- - - - - - - - - - - - - - - - - -

NOTES : Use red and green M&Ms and package up for Christmas gifts.
Warning: Highly addictive!

220
**********************************************************************
* ALLRECIPES - White Mountain Frosting
**********************************************************************

White Mountain Frosting


* Exported from MasterCook *

White Mountain Frosting

Recipe By : The New Doubleday Cookbook, 1975


Serving Size : 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3/4 c sugar
1/4 c light corn syrup
1/4 c water
3egg whites -- at room temperature
1 tspvanilla extract -- or 1/2 t. almond

Mix sugar, corn syrup and water in a small heavy saucepn. Insert candy
thermometer, partially cover pan, and bring to a boil over moderate
heat. Remove cover and boil without stirring until the thermometer
reads 240F-242F.

Just before syrup reaches temperature, beat egg whites until soft
peaks form. When syrup reaches temp., set mixer at high speed and pour
syrup into egg whites in a slow, thin stream. Continue beating until
glossy and firm enough to hold its shape. Beat in vanilla.

- - - - - - - - - - - - - - - - - -

NOTES : Lemon or orange: Substitute lemon or orange juice for the


water and flavor with 1/2 tsp. lemon or orange extract and the finely
grated rind of a lemon or an orange.

Marble mountain:Just before spreading swirl in 1 91 oz.) square


coarsely grated unsweetened chocolate or 1 (1 oz) envelope no-melt
chocolate.

Maple mountain: Use 3/4 c. firmly packed brown sugar instaed of


granulated and use maple flavoring instead of vanilla

221
**********************************************************************
* ALLRECIPES - Zucchini-Pineapple
**********************************************************************

Zucchini-Pineapple
OK, this sounds like a weird one, but it’s great in breads and cakes.

* Exported from MasterCook *

Zucchini-Pineapple

Recipe By: So Easy To Preserve - U of GA Cooperative Extension


Service
Serving Size : 1 Preparation Time :0:00
Categories : Extension RecipesPreserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4quartsshredded or cubed zucchini -- * see note
46oz can unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3cups sugar
2teaspoonspineapple extract

Mix ingredients (except for pineapple extract) and bring to a boil.


Simmer 20 minutes. Stir in extract. Fill hot jars with hot mixture and
cooking liquid, leaving 1/2" headspace. Remove air bubbles. Wipe jar
rims. Adjust lids. Process in a boiling water bath; pints and
half-pints for 15 minutes (20 min. above 1000 ft., 25 min. above 6000
ft.).

- - - - - - - - - - - - - - - - - -

NOTES : I use the coarse blade on my old hand crank meat grinder. It
gives the most crushed-pineapple-like texture. A food processor also
works, but the pieces come out sharper.

222
**********************************************************************
* APPETIZERS - Bacon Bites
**********************************************************************

Bacon Bites

List of Ingredients
bacon
waterchestnuts
soy sauce

Instructions
Cut bacon lengthwise, then crosswise.
Wrap around a slice or 1/2 water chestnut, securing with atoothpick.
Douse with soy sauce and broil or bake until bacon is done.

223
**********************************************************************
* APPETIZERS - BLT Bites
**********************************************************************

BLT Bites

List of Ingredients

* Exported from MasterCook *

BLT Bites

Recipe By :Schmitty, Mimi’s Cyber-Kitchen


Serving Size: 20Preparation Time :0:00
Categories: Appetizers

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
20cherry tomatoes
1poundbacon cooked and crumbled
1/2 cupmayonnaise or salad dressing
1/3 cupchopped green onions
3tablespoonsgrated parmesan cheese
2tablespoonssnipped parsley

Cut a thin slice off of each cherry tomato top. Scoop out and discard
pulp. Invert the tomatoes on a paper towel to drain. In a small bowl,
combine all remaining ingredients, mix well. Spoon into tomatoes.
Refrigerate for several hours.

- - - - - - - - - - - - - - - - - - -

Recipe

224
**********************************************************************
* APPETIZERS - Broiled Pesto Tomatoes
**********************************************************************

Broiled Pesto Tomatoes

List of Ingredients

* Exported from MasterCook *

Broiled Pesto Tomatoes

Recipe By :Katie, 2001


Serving Size: 0 Preparation Time :0:00
Categories: AppetizersVegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
plum tomatoes or cherry tomatoes -- halved lenghtwise
pesto sauce
parmesan cheese -- freshly grated

Spread each tomato half with pesto. Sprinkle with parmesan cheese and
broil until cheese is browned.

- - - - - - - - - - - - - - - - - - -

NOTES : These are a good quick appetizer or a nice side dish.

Recipe

225
**********************************************************************
* APPETIZERS - Chinese BBQ Pork
**********************************************************************

Chinese BBQ Pork


* Exported from MasterCook *

Chinese BBQ Pork

Recipe By : Dorothy Dean’s Homemaker Service, The Spokane


Spokesman-Review1963
Serving Size : 12 Preparation Time :0:00
Categories : AppetizersPork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2pork tenderloins
2 c ketchup
1/2 c sugar
3 tbsp soy sauce
1 lg clove garlic -- minced

Marinate pork tenderloins in sauce. Bake slowly and baste often. Cool
and slice.
Serve with hot mustard* and sesame seeds.

*Hot mustard: Mix a little water with dry mustard...Chinese hot


mustard if you can get it.
This sauce is also very good on pork chops.

- - - - - - - - - - - - - - - - - -

226
**********************************************************************
* APPETIZERS - Hot Artichoke and Green Chile Dip
**********************************************************************

Hot Artichoke and Green Chile Dip

List of Ingredients

* Exported from MasterCook *

Hot Artichoke and Green Chile Dip

Recipe By :Katie
Serving Size: 0 Preparation Time :0:00
Categories: Appetizers

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 14 ounce canartichoke hearts -- chopped and blanched
14 ounce candiced green chiles -- or more
1cupmayonnaise
1cupsour cream
1 1/2 cupsshredded Monterey jack cheese

Mix and place in a shallow casserole dish. Top with a little shredded
jack cheese. Bake at 350F for 15-20 minutes until bubbly around edges.
Run under the broiler for a minute to brown cheese if desired.

Source:
"Inspired by Gwen McD., Christmas 2000"

- - - - - - - - - - - - - - - - - - -

Recipe

227
**********************************************************************
* APPETIZERS - Low Fat Blooming Onion & Two Sauces
**********************************************************************

Low Fat Blooming Onion & Two Sauces

List of Ingredients

* Exported from MasterCook *

Low Fat Blooming Onion & Two Sauces

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Appetizers

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 Spanish or Vidalia -- (1 pound)
or any super-sweet onion
1 teaspoonvegetable oil
1/4 ouncecorn flake crumbs -- (about 1/2 c.)
1/8teaspoonred pepper flakes
1/8teaspoonseasoned salt
1 egg white
Horseradish Dip:
1/2 cupsour cream frosting
2teaspoonsmayonnaise
2teaspoonshorseradish
1/2 clovegarlic -- minced
Creamy Chili Sauce:
1/2 cupmayonnaise
1/2 cupsour cream
1/4 cupchili sauce
1/8teaspooncayenne -- or more

1.Trim the root end of the onion so itupright. Slice 1/2 inch from the
top of the onion; discard the papery skin. Cut triangular slices to
the center of the onion, slicing from the top to within 1/2 inch of
the bottom and working your way around the onion to make several
petals.Place the onion in a microwave-safe dish. Drizzle with the
oil.Microwave, covered, on High for 1 1/2 to 2 minutes or until the
onion is slightly tender and the petals begin to separate.
2.Combine the corn flake crumbs, red pepper and seasoned salt in a
bowl and mix well. Beat the egg white in a bowl until foamy. Dip the
onion into the egg white, coating the petals completely. Place in a
2-cup round baking dish sprayed with nonstick cooking spray. Sprinkle
with the corn flake mixture. Bake at 350 degrees in a preheated oven
for 10 to 12 minutes or until brown and crisp.

Serve immediately with the Horseradish Dip and/or Creamy Chili Sauce.

Source:
"Linda D., TNT Recipes"

- - - - - - - - - - - - - - - - - - -
NOTES : This isn’t as pretty as the Blooming Onions from Outback
Steakhouse, but it tastes great and is a good alternative to deep
frying. 228
Recipe

229
**********************************************************************
* APPETIZERS - Mexican Dip
**********************************************************************

Mexican Dip

*Exported fromMasterCook*

Mexican Dip

Recipe By : Kathy E., 1990


Serving Size: 20 Preparation Time :0:00
Categories: Appetizers Mexican
R.R.R.

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1lbhamburger -- browned and drained
115 oz. canrefried beans
18 oz. can tomato sauce
1/4c chopped onion
1/4c chopped green chiles -- or green pepper
1pkg taco seasoning mix
1/2tsp chili powder
1/2tsp dry mustard
1c sour cream
shredded cheddar cheese

Heat everything but the sour cream and cheese to a boil.Spread on


platter.Top with sour cream, then sprinkle with cheese.

- - - - - - - - - - - - - - - - - -

230
**********************************************************************
* APPETIZERS - Pineapple Cream Cheese Dip
**********************************************************************

Pineapple Cream Cheese Dip

*Exported fromMasterCook*

Pineapple Cream Cheese Dip

Recipe By : Elfrieda M
Serving Size: 1Preparation Time :0:00
Categories: Appetizers

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
28 oz. pkg. cream cheese
1smcan crushed pineapple -- drained
2tbspfinely chopped green onions
2tbspfinely chopped green pepper
1c chopped pecans

Mix all ingredients and serve with crackers. (We like Waverly Wafers
or Club crackers with this)

- - - - - - - - - - - - - - - - - -

231
**********************************************************************
* APPETIZERS - Salsa Bites
**********************************************************************

Salsa Bites

These were yummy...and easy to throw together:

* Exported from MasterCook *

Salsa Bites

Recipe By :Recipes from the Heart Cookbook by The Pampered Chef


Serving Size: 24Preparation Time :0:00
Categories: Appetizers

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
8 ouncescream cheese -- softened
1/3 thickand chunky salsa
2largeeggs -- lightly beaten
1/2 cupshredded cheddar cheese
2tablespoonspitted ripe olives -- chopped
1 tablespoongreen onion -- chopped
1clovegarlic
Additional salsa for topping -- optional

In a large bowl, beat cream cheese until smooth. Blend in salsa &
eggs. Stir in cheddar cheese, olives, onion & garlic. Lightly spray 24
mini-muffin cups with vegetable oil spray. Fill to the top with the
cream cheese mixture. Bake 15-18 minutes or until centers are set.
Remove from oven; cool in pan 5 minutes. Remove from pan & finish
cooling on a wire rack. Top with additional salsa just before serving,
if desired.

- - - - - - - - - - - - - - - - - - -

Per serving: 49 Calories (kcal); 5g Total Fat; (82% calories from


fat); 2g Protein; trace Carbohydrate; 28mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates

232
**********************************************************************
* APPETIZERS - Sesame-Tofu Chicken
**********************************************************************

Sesame-Tofu Chicken

Recipe Introduction
An easy appetizer from our friend Delores.

List of Ingredients
2 lb. chicken breast -- cut in 1
1 lb. tofu
1 egg
2 cloves garlic -- minced
sesame seeds
saltine crackers -- crushed

Instructions
Beat together tofu, egg and garlic. Marinate chicken chunks in this
mixture.
Mix sesame seeds and cracker crumbs.
Roll chicken in crumb mixture and bake on an oiled cookie sheet until
golden - about 20 minutes at 350°.

Final Comments
Serve with hot mustard or sweet and sour sauce for dipping.

233
**********************************************************************
* APPETIZERS - Spinach Balls
**********************************************************************

Spinach Balls

*Exported fromMasterCook*

Spinach Balls

Recipe By : Lynn - 1978


Serving Size: 1Preparation Time :0:00
Categories: Appetizers

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2packagesfrozen chopped spinach -- cooked and drained
4eggs -- beaten
1small onion -- chopped
10ounce pkg.herb stuffing mix with wild rice
1/2cup butter -- melted
1/2cup (approximately) sunflower seeds -- or chopped pecans
1cup shredded mozzarella cheese -- approximately
garlic powder, salt and pepper -- to taste

Mix together and refrigerate at least 3-4 hours.Roll into 1" balls and
place on lightly oiled baking sheets.Bake @ 350° for 15 minutes or
until lightly browned.Makes about 48.

- - - - - - - - - - - - - - - - - -

234
**********************************************************************
* APPETIZERS - Stuffed Mushrooms
**********************************************************************

Stuffed Mushrooms

*Exported fromMasterCook*

Stuffed Mushrooms

Recipe By : Adapted from Joy of Cooking


Serving Size: 12 Preparation Time :0:00
Categories: Appetizers

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
12large mushroom caps
1tablespoonbutter
1 1/2cupsbread crumbs
1/2cup pecans or other nuts -- finely chopped
2clovesgarlic -- minced
1 1/2tablespoons basil, chives, or tarragon -- chopped
2tablespoons dry white wine
salt and paprika
grated fresh Parmesan cheese

Brush mushroom caps with butter or olive oil.


Chop mushroom stems and saute in butter.Add bread crumbs, nuts,
garlic, and herbs.Season with salt and paprika and bind with wine,
using more wine if necessary.
Fill mushroom caps and sprinkle with Parmesan cheese and a little
paprika.
Broil about 5 minutes.They can also be baked.

- - - - - - - - - - - - - - - - - -

235
**********************************************************************
* APPETIZERS - Teriyaki Meatballs
**********************************************************************

Teriyaki Meatballs

List of Ingredients

* Exported from MasterCook *

Teriyaki Meatballs

Recipe By :Katie
Serving Size: 0 Preparation Time :0:00
Categories: AppetizersBeef, Ground

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
Meatballs:
1 1/2 poundslean ground beef
3tablespoonssoy sauce
1 teaspoonground ginger
1 teaspoongarlic powder
1cupfine dry breadcrumbs
Sauce:
1/2 cupYoshida’s Gourmet Sauce -- or more if needed
1 tablespoonoyster sauce
1 tablespoonrice wine vinegar
2teaspoonsground ginger
2teaspoonsgarlic powder
1/2teaspoonred pepper flakes

Mix first five ingredients and form into 1" balls.Bake on cookie sheet
at 450F for 10-12 minutes. Place in casserole dish or crockpot.

Mix sauce ingredients and pour over meatballs. Bake at 300F for an
hour or two, stirring occasionally, until sauce is thick and meatballs
are glazed. -OR- Cook on low in crockpot for several hours.

- - - - - - - - - - - - - - - - - - -

NOTES : I have been experimenting with appetizer meatballs. So far


this is the one we like the best.

Recipe

236
**********************************************************************
* APPETIZERS - Vegie Bars
**********************************************************************

Vegie Bars

*Exported fromMasterCook*

Vegie Bars

Recipe By : Susie B
Serving Size: 1Preparation Time :0:00
Categories: Appetizers

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2tubes Pillsbury crescent rolls
2pkg cream cheese -- (8 oz.)
1/2c sour cream
3/4c mayonnaise
1env dry Ranch dressing mix
3/4c green pepper -- finely chopped
1/2c onion (red is nice) -- finely chopped
1/2c broccoli -- finely chopped
1/2c grated carrots
1/2c cauliflower -- finely chopped
1/2tomato, deseeded -- finely chopped
shredded cheddar cheese

Unroll crescent rolls and line an 11"x17" jelly roll pan.Bake at 350F
for 8 minutes.

Mix cream cheese, sour cream, mayo and dressing mix.Spread over cooled
crust.Sprinkle with vegies. Place wax paper over the top and press
vegies into cream cheese mixture.

Top with shredded cheddar cheese. Cut into bars.

- - - - - - - - - - - - - - - - - -

237
**********************************************************************
* BEVERAGES - Almond Butter Beverage Mix
**********************************************************************

Almond Butter Beverage Mix

*Exported fromMasterCook*

Almond Butter Beverage Mix

Recipe By : Katie, source unknown


Serving Size: 1Preparation Time :0:00
Categories: Beverages

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4c packed brown sugar
1c soft butter
2/3c.amaretto -- or 1/2 c. water and
2 tsp. almond extract
1/2c.powdered creamer
1tsp.each cinnamon, allspice

Beat together. Use 1 Tbs. or more to each cup. Packaged in a pretty


jar it makes a great gift.

- - - - - - - - - - - - - - - - - -

NOTES : This drink mix isgood in coffee, cocoa, or hot buttered rum

238
**********************************************************************
* BEVERAGES - Amaretto
**********************************************************************

Amaretto
* Exported from MasterCook *

Amaretto

Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories : Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3cups sugar
2cups water
1 lemon peel
6tablespoons almond extract
1tablespoon chocolate extract
1tablespoon vanilla extract
3cups vodka
1/2 cup bourbon

Simmer sugar, water and lemon peel 20 minutes. Remove from heat.
Remove lemon peel and add remaining ingredients.

- - - - - - - - - - - - - - - - - -

239
**********************************************************************
* BEVERAGES - Irish Cream
**********************************************************************

Irish Cream
* Exported from MasterCook *

Irish Cream

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups Irish whiskey
1 cansweetened condensed milk -- * see note
1 cuplight cream
2 tablespoonschocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla
1/2 teaspoon almond extract
4eggs or egg substitute

Blend together on low. * Homemade sweetened condensed milk: Heat and


stir until butter is melted and sugar is dissolved: 1 1/2 c. sugar,
2/3 c. evaporated milk, 4 Tb. butter. Make about 1 1/2 c. (1 can=1 1/4
c.)

- - - - - - - - - - - - - - - - - -

240
**********************************************************************
* BEVERAGES - Kahlua
**********************************************************************

Kahlua

List of Ingredients

* Exported from MasterCook *

Kahlua

Recipe By :
Serving Size: 1 Preparation Time :0:00
Categories: HomemadeLiqueurs And Drink Mixes

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 cupswater
2 cupssugar
1cupinstant coffee -- good quality
1 fifth 100 proof vodka
3tablespoonsvanilla

Bring water, sugar and coffee to a boil.Add vodka and vanilla.Best if


aged at least 2 weeks.

This recipe beat 4 other entries, all made with ’fancy’ ingredients,
at our county fair.

Recipe

241
**********************************************************************
* BEVERAGES - Orange Chocolate Cream
**********************************************************************

Orange Chocolate Cream


If you like Bailey’s, you’ll love this...

* Exported from MasterCook *

Orange Chocolate Cream

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups brandy, scotch or whiskey
1 cansweetened condensed milk -- * see note
3 tablespoonschocolate syrup -- or more
1 1/2 teaspoons orange extract
1 cupcream or evaporated milk
3eggs or egg substitute

Blend liquor, condensed milk and flavorings on low. Blend in cream,


then eggs.
*Homemade sweetened condensed milk: Heat and stir until butter is
melted and sugar is dissolved: 1 1/2 c. sugar, 2/3 c. evaporated milk,
4 Tb. butter. (1 can=1 1/4 c.)

- - - - - - - - - - - - - - - - - -

242
**********************************************************************
* BEVERAGES - Peach Cream
**********************************************************************

Peach Cream
* Exported from MasterCook *

Peach Cream

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 large peaches -- pureed to make 1 cup
1 1/2 cups American whiskey
1/2 cupvodka
1/4 cupsweetened condensed milk
1/2 cupevaporated milk
1/2 cup2% low-fat milk

Blend together on low speed.

- - - - - - - - - - - - - - - - - -

243
**********************************************************************
* BEVERAGES - Raspberry Liqueur
**********************************************************************

Raspberry Liqueur
* Exported from MasterCook *

Raspberry Liqueur

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
3 cups raspberries
2 cups Brandy, approximately
3/4 cupSugar
1/3 cupWater
1 tablespoonLemon zest, grated
1/2 teaspoon Glycerine; optional

Lightly crush 2 cups of the berries with a fork;


place in a quart-size glass canning jar or any
other that has an enamel-lined lid. Pour in
enough brandy to cover the berries. Add equal
portions of the remaining berries and brandy to
reach the top of the jar’s lip; make sure that all
the berries are covered by the brandy. Pour in
just enough brandy to begin a small overflow,
then tightly cap the jar and wipe the outside
clean. Allow to steep in a cool, dark place for 2
months. Or, tape a piece of black construction
paper around the jar. Every 2 weeks, gently
shake the jar to distribute the flavors. After 2
months, gently pour the jar’s contents through a
regular strainer or sieve; discard the residue.
Follow this by 2 strainings through slightly
dampened cheesecloth or through a large clean
coffee filter placed inside a funnel; loosely
cover the contents with plastic wrap, since the
process may take several hours. In a small pan,
combine the sugar, water, and lemon zest. Bring
to a boil over moderate-high heat. Simmer,
uncovered for 5 minutes. Let cool to room
temperature. Add the optional glycerine, if
desired. Funnel into a glass bottle, then funnel
in the sugar syrup through a strainer, to remove
the zest. Cover tightly; shake to blend. Let
mature at room temperature, or slightly cooler,
for at least 1 month. Can use vodka instead of
brandy. From "Glorious Liqueurs," Mary
Morris.

244
- - - - - - - - - - - - - - - - - -

245
**********************************************************************
* BEVERAGES - Vanilla Cream
**********************************************************************

Vanilla Cream
* Exported from MasterCook *

Vanilla Cream

Recipe By :
Serving Size : 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 cupsugar
1/2 cupwater
1 cupvodka
1 cupbrandy
1 tablespoonvanilla
1 canevaporated milk
4eggs or egg substitute
1vanilla bean

Boil and cool sugar and water. Blend in liquors and vanilla. Blend in
milk on low. Pulse in eggs. Add vanilla bean to bottle.

- - - - - - - - - - - - - - - - - -

246
**********************************************************************
* BREAD - Almond Poppy Seed Muffins
**********************************************************************

Almond Poppy Seed Muffins

Recipe Introduction
I couldn’t find an Almond-Poppyseed Muffin recipe I liked, so I
tweaked the Lemon-Poppyseed Muffin from A Taste Of The Country (put
out by Taste Of Home).

List of Ingredients
3/4 cup sugar
1/4 cup soft butter
1 1/2 teaspoons almond extract
1/2 teaspoon grated lemon rind
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup chopped almonds -- optional
5 tablespoons poppy seeds

Instructions
Cream sugar, butter, lemon peel and almond extract.
Add eggs, one at a time, beating well.
Combine flour, baking powder and salt.
Add to creamed mixture alternately with milk, beating well after each
addition.
Fold in nuts and poppy seeds, mixing well.
Spoon into greased muffin tins, filling 3/4 full.
Bake at 400° about 20 minutes.

247
**********************************************************************
* BREAD - Amish Friendship Bread
**********************************************************************

Amish Friendship Bread

*Exported fromMasterCook*

Amish Friendship Bread

Recipe By : Judi
Serving Size: 1Preparation Time :0:00
Categories: AmishBreads, Quick

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cup friendship starter
2/3cup oil
3eggs
1teaspoonvanilla
2cupsflour
1cup sugar -- (I use 1/2 c.)
1 1/4teaspoons baking powder
1teaspooncinnamon
1/2teaspoonbaking soda
1/2teaspoonsalt

Pour into two medium greased and sugared loaf pans.Bake at 350F for
30-40 minutes.Cool 10 minutes and remove from pans.

- - - - - - - - - - - - - - - - - -

NOTES : Add any fruits and/or nuts to batter. This makes a great
banana bread.

248
**********************************************************************
* BREAD - Amish Friendship Bread Starter
**********************************************************************

Amish Friendship Bread Starter

*Exported fromMasterCook*

Amish Friendship Bread Starter

Recipe By : The Oregon Cookbook


Serving Size: 1Preparation Time :0:00
Categories: AmishHomemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/3c warm water
2pkg yeast
1c sugar
2c milk
2c flour

Pour water into a bowl; sprinkle with yeast and 1 tsp. sugar. Let
stand in a warm place until double in size, about 10 minutes. In a
separate large bowl, combine rest of ingredients with yeast mixture.
Stir with a wooden spoon until smooth.Cover loosely and allow to
double or triple in size.Let stand overnight in warm place.Next day,
stir mixture; cover loosely.
Day 1 : Do nothing
Day 2.3.4: Stir
Day 5: Add 1 cup each flour sugar and milk
Day 6,7,8,9: Stir
Day 10: Add 1 cup each flour, sugar and milk. Stir until smooth.Pour 1
cup mixture into each of 3 containers. Keep one for yourself, give 2
to friends. Use remaining batter for bread.

- - - - - - - - - - - - - - - - - -

NOTES : When all my friends have the starter, I use only 1/3 c. each
flour, sugar and milk on days 5 and 10.That leaves just enough to bake
with and keep it going.

249
**********************************************************************
* BREAD - Angel Biscuits for the ABM
**********************************************************************

Angel Biscuits for the ABM

*Exported fromMasterCook*

Tim’s Grandmother’s Angel Biscuits for the ABM

Recipe By : Gail’s Recipe Swap Archive.


Serving Size: 24 Preparation Time :0:00
Categories: Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2cupslukewarm water
6tbl.buttermilk powder
3/4cup Crisco Shortening
5cupsbread flour - divided
1teaspoonbaking soda
1teaspoonsalt
3teaspoons baking powder
3tbl.granulated white sugar
2 1/2teaspoons rapid rising yeast

Place the ingredients in bread machine pan in this order: 2 cups


lukewarm water, buttermilk powder, Crisco, 3 cups bread flour, soda,
salt, baking powder, sugar, yeast, 2 cups of bread flour.Turn machine
onto ’dough’ settingand let process - NOTE:you will have to stay close
by for the kneeding process as your dough will require a ’little’ help
mixing - once all ingredients are incorporated you can leave your
machine to finish the cycle.
WARNING: remove dough from machine as soon as the dough cycle
completes otherwise it will start rising and lift the lid off the
machine!Once dough cycle has completed continue on with biscuits as
given in the original instructions.

- - - - - - - - - - - - - - - - - -

250
**********************************************************************
* BREAD - Apple Focaccia
**********************************************************************

Apple Focaccia

*Exported fromMasterCook*

Apple Focaccia

Recipe By : Somewhere on the Net


Serving Size: 8Preparation Time :0:00
Categories:Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
Dough:
1small apple -- cored and quartered
2C flour -- plus extra for
-- kneading
1/4t cinnamon
1T sugar (or more for sweeter dough) -- or 2 t honey
1t yeast
1/4t salt
1/3C hot water -- or a bit more
1/3C raisins
Filling
4Mediumapple
1/2lemon -- juiced
1pinch white pepper
1pinch clove
1pinch cardamom
1pinch nutmeg
1pinch ginger
1teaspoonvanilla
1/4cup sugar -- or honey
1/4cup brown sugar
1teaspooncornstarch - (if using sugar)
2teaspoons cornstarch - (if using honey)
Glaze
2tablespoons apricot jam
1Tablespoonwater

Dough: Process quartered apple in food processor for about 20 sec;


transfer to a separate bowl.*
Add 2 C. flour, cinnamon, sugar or honey, yeast and salt if desired
to food processor; process 5 seconds. Add processed apple; process for
additional 5 seconds. With processor running, gradually add 1/3 C. hot
water through feeder tube. Stop machine and let dough rest about 20
seconds. Continue processing and adding water gradually through feeder
tube until dough forms a soft ball and sides of bowl are clean. Pulse
2 or 3 more times.
Sprinkle raisins and 1 T flour onto clean surface. Turn dough onto
surface and knead for about 1 minute to incorporate raisins. Add flour
if dough is very sticky. Lightly flour inside of plastic bag. Place
dough in bag, seal and let rest for 15 to 20 minutes in a warm, dark
place.
Roll dough into a circle 12 to 14 inches in diameter. Lay in oiled
skillet or a baking dish (I used a small cookie sheet). Cover with
akitchen towel and set aside in a warm251
place while you prepare
filling.
Preheat oven to 400 degrees.
Filling: Core and slice apples paper thin. Sprinkle lemon juice over
apple slices. Add remaining filling ingredients and mix well. Spoon
filling into dough. Bake for 20 minutes, then rotate pan 180
degrees.Reduce oven temperature to 375 degrees, and bake for an
additional 20 minutes, or until apples are browned. Cool in pan for 5
minutes. Remove from pan and cool thoroughly on wire rack.
Glaze: In a small saucepan, melt jam or preserves. Add water, and
bring to a boil, stirring vigorously. Brush glaze over apples and
serve. Serves 8
to 10.Prepare it a day in advance to give flavors a chance to meld.

- - - - - - - - - - - - - - - - - -

NOTES : *I just chopped the apple fine and threw everything in the
bread machine.

252
**********************************************************************
* BREAD - Bagels
**********************************************************************

Bagels

*Exported fromMasterCook*

Bagels

Recipe By : Adapted from Joy of Cooking


Serving Size: 12 Preparation Time :0:00
Categories: Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cup milk
1/4cup butter
1tablespoonsugar
1teaspoonsalt
1package yeast
2eggs -- reserve 1 egg white
3 3/4cupsflour -- * see note
2quartsalmost boiling water
1tablespoonsugar

Combine milk,butter, sugar, and salt, and heat to 105° 115°.Add yeast
and dissolve for 3 minutes.
Blend in the two egg yolks and one egg white, and the flour. Knead
about 10 minutes, adding more flour if necessary.
Let rise, covered, in a greased bowl until doubled. (Dough can be
prepared in a bread machine to this point.)
Punch down and divide into 12 to 18 equal pieces. Either form into
ropes and overlap to form a ring, or poke a finger through the center
of the dough and form into a ring.Let rise, covered, on a floured
board for about 15 minutes.
Bring two quarts of water and one tablespoon sugar almost to
boiling.Drop rings in and turn as they surface, cooking 2-3
minutes.Skim out and place on ungreased baking sheet.
Coat with one beaten egg white.Sesame seeds or poppy seeds can be
sprinkled on at this point.
Bake at 400° for 20-25 minutes until golden brown.

- - - - - - - - - - - - - - - - - -

NOTES : *Half whole wheat and half white flour can be used. We usually
throw in a handful of dehydrated chopped onion, also.

253
**********************************************************************
* BREAD - Best-Ever Nut Bread
**********************************************************************

Best-Ever Nut Bread

*Exported fromMasterCook*

Best-Ever Nut Bread

Recipe By : Washington and Idaho Dry Pea and Lentil Commission


Serving Size: 1Preparation Time :0:00
Categories: Extension RecipesBreads, Quick

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2cupslentil or split pea puree
2/3cup oil
2 2/3cupssugar
4eggs
3 1/3cupsflour
2tsp baking soda
1tsp salt
1/2tsp baking powder
1tsp cinnamon
1/2tsp cloves
1/2tsp nutmeg
2/3cup water
1cup chopped walnuts -- or pecans

Mix oil and sugar. Add eggs, one at a time, beating well.Stir in
lentil or pea puree and water. Stir in sifted dry ingredients and
nuts.Bake in two well-greased large loaf pans at 350F for 60-70
minutes. Turn out of pans and cool.

- - - - - - - - - - - - - - - - - -

NOTES : Lenti or Split Pea Puree: Use 4 c. water to one pound lentils
or split peas. Cover and simmer 45-50 minutes until ’mooshy’. Whirl in
blender.

254
**********************************************************************
* BREAD - Bread in a Bag Bread Sticks
**********************************************************************

Bread in a Bag Bread Sticks

*Exported fromMasterCook*

Bread in a Bag Bread Sticks

Recipe By : Idaho Wheat Commission


Serving Size: 8Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4cupsall-purpose flour
1package RapidRise yeast
1teaspoonsugar
1teaspoonvegetable oil
1 1/4cupshot water -- 125°-130°

In a large plastic bag, combine 3 c. flour, 1 pkg. yeast, 1 tsp.


sugar, and 1 tsp. salt.Close bag and mix ingredients.

Add to the bag:1 tsp. oil and 1/4 c. hot water.Close bag and work
dough until well blended. Gradually add enough flour to make a stiff
dough that pulls away from the sides of the bag.Remove dough from bag
to a lightly floured surface.Divide in half.

Knead dough until smooth and elastic. If dough is sticky, add a little
flour.Cover dough with a plastic bag and let it rest for 10 minutes.

Divide dough into 4 parts.Roll into sticks, 6" to 8" long, and place
on a lightly oiled baking sheet.Bake in a preheated oven at 350°F
until lightly browned, about 10 minutes.

- - - - - - - - - - - - - - - - - -

255
**********************************************************************
* BREAD - Bread in a Bag Flour Tortillas
**********************************************************************

Bread in a Bag Flour Tortillas

*Exported fromMasterCook*

Bread in a Bag Flour Tortillas

Recipe By : Idaho Wheat Commission


Serving Size: 4Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2cupsflour
1teaspoonsalt
1/2teaspoonbaking powder
3tablespoons shortening
1/2cup hot tap water

Place flour, salt and baking powder in a bag.Close and shake a few
shakes to mix.

Add shortening.Close bag and work with hands until mixture looks
crumbly and there are no large pieces of shortening visible.

Add the hot water.Knead in the bag until the dough is one large piece
and the sides of the bag come clean.Take out of bag and divide into 4
pieces. Lay the bag on top of the pieces and let rest for 15 minutes.

After the resting time, roll or pat the dough into 8"-10"
circles.Place on a griddle or frying pan heated to medium or medium
high and cook until dark brown spots appear.Turn and cook on the other
side until brown.

- - - - - - - - - - - - - - - - - -

256
**********************************************************************
* BREAD - Bread in a Bag Honey Wheat Bread
**********************************************************************

Bread in a Bag Honey Wheat Bread

*Exported fromMasterCook*

Bread in a Bag Honey Wheat Bread

Recipe By : Idaho Wheat Commission


Serving Size: 1Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2cupsall-purpose flour
1 3/4cupswhole wheat flour
1package active dry yeast
1 1/4cupswarm water
2tablespoons honey
2tablespoons nonfat dry milk powder
1tablespoonvegetable oil
1 1/2teaspoons salt

In a large heavy plastic bag (gallon size), add:1/2 c. all purpose


flour, 1 pkg. yeast, 1/2 c. warm water, and 1 tbsp. honey.Blend with
fingers until mixed.Let rest 15 minutes.Mixture should be very
bubbly.

Add to the ingredients in the bag:3/4 c. warm water, 1 Tbsp. honey, 2


Tbsp. dry milk, 1 Tbsp. oil, 1 1/2 tsp. salt.Mix well with fingers
then add:1 1/4 c. whole wheat flour.

Gradually add:1 c. all purpose flour.Work dough until flour is well


blended. If the dough is sticky and won’t pull away from the sides of
the bag, add a little more flour - about 1/8 c.Be cautious! If you add
too much flour the dough will be stiff.

Turn dough out on a lightly floured surface.Knead dough until it is


smooth and satiny - about 10 minutes.You cannot over-knead the
dough.The dough should feel light and spongy.If it is sticky, add a
little more flour.

Cover dough with plastic bag and let rest 10 minutes.After the resting
period, shape the dough, place in a greased loaf pan, and let rise
until double in size.

Preheat oven to 400°F and bake approximately 20-30 minutes until


done.

- - - - - - - - - - - - - - - - - -

257
**********************************************************************
* BREAD - Bread in a Bag Little Loaf
**********************************************************************

Bread in a Bag Little Loaf

This is great bread!


*Exported fromMasterCook*

Bread in a Bag Little Loaf

Recipe By : Idaho Wheat Commission


Serving Size: 2Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2cupsall-purpose flour
1cup whole wheat flour
1package Rapid Rise yeast
3tablespoons brown sugar
1teaspoonsalt
1tablespoonoil
1cup water -- 125°-130°

In a large plastic bag (gallon Ziploc work well). combine: 1 c. whole


wheat flour, 1 pkg. yeast, 3 Tbsp. brown sugar, and 1 cup hot
water.close the bag. Knead and work the bag with your fingers to blend
the ingredients.Let mixture rest for 10 minutes.

Add to the bag: 1 c. white flour, 1 tsp.salt, and 1 tbsp. oil.Close


the bag and work dough until the flour is well blended.Gradually ass
small amounts of flour until the dough pulls away from the sides of
the bag.Turn the dough out onto a lightly floured surface.Divide in
half with each child receiving one half.Knead the dough for 5 minutes
or until it’s smooth and elastic. If the dough is gooey (sticky is
OK), add a very small amount of flour and continue kneading.

Cover the dough with a plastic bag and let it rest 10 minutes
(optional).

Flatten the dough into a rectangle.Staring at the small end, roll


tightly into a loaf.Pinch the ends together and turn them under.Place
seam side down into a greased loaf pan (if you have no loaf pans, lay
loaves on a cookie sheet)and allow to proof (rise) for 30 minutes.

Bake ina preheated oven at 400°F for 25 minutes. Remove bread from pan
and cool on a cooling rack.

- - - - - - - - - - - - - - - - - -

258
**********************************************************************
* BREAD - Bread in a Bag Pretzel
**********************************************************************

Bread in a Bag Pretzel

*Exported fromMasterCook*

Bread in a Bag Pretzel

Recipe By : Idaho Wheat Commission


Serving Size: 4Preparation Time :0:00
Categories: Extension RecipesBreads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3 1/2cupsflour
1package RapidRise yeast
1teaspoonsugar
1teaspoonsalt
1tablespoonoil
1cup hot water -- 125°-130°

In a large plastic bag, combine:2 c. flour, 1 pkg. yeast, 1 tsp.


sugar, 1 tsp. salt.Close bag and mix well.

Add to the bag:1 Tbsp. oil, 1 c. hot water.Close bag and work until
ingredients are well blended.Gradually add enough flour to make a soft
dough that pulls away from the sides of the bag (approx. 1 c.).Let
dough rest 5 minutes.

Turn onto lightly floured surface.Divide in half - each child receives


one half.Knead the dough for 5 minutes or until smooth and
elastic.Cover with the plastic bag and let it rest 10-15 minutes.

Divide each ball into 2 equal pieces. Roll each piece into a 16"
rope.Form into pretzel shape and place on a a greased baking sheet.Let
rest 10 minutes.

Brush lightly with beaten egg white or water.Sprinkle with coarse salt
(optional).Bake in a 400°F oven for 12-15 minutes.

- - - - - - - - - - - - - - - - - -

259
**********************************************************************
* BREAD - Cinnabon Cinnamon Rolls
**********************************************************************

Cinnabon Cinnamon Rolls


These are for the bread machine...they are sooo good, and make the
house smell wonderful.

* Exported from MasterCook *

Cinnabon Cinnamon Rolls

Recipe By: Somewhere on the Net


Serving Size : 1 Preparation Time :0:00
Categories : Breads, Yeast Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4tbs melted butter
4tbs water
1/2 box instant vanilla pudding -- we used a whole box
1cup milk
1 egg -- beaten
1/2 teaspoonsalt
4cbread flour
2 1/2 teaspoonsactive dry yeast
Filling:
1/2 cup butter -- softened
1cup brown sugar
2tsp cinnamon

Rolls: Set for dough cycle after completion remove from machine and
roll out to l7 xl0 rectangle.
Filling: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top.Roll
tightly from long end, pinching edges closed when completely rolled
slice dough into l/2" slices or larger if preferred.Place into greased
cake pans. Let rise until doubled. Bake at 350F for l5 to 20 minutes
until golden. Do not overbake.
Frosting:
4 oz cream cheese softened
l/4 c butter softened
l l/2 c confectioners sugar
l/2 tsp vanilla
l l/2 tsp milk
Spread on very warm rolls.

- - - - - - - - - - - - - - - - - -

260
**********************************************************************
* BREAD - Date-Apricot Braid
**********************************************************************

Date-Apricot Braid

*Exported fromMasterCook*

Date-Apricot Braid

Recipe By : Better Homes and Gardens, Dec. 1979


Serving Size: 12 Preparation Time :0:00
Categories: Holidays Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/4cup chopped dried apricots.Soak in 2 Tb brandy
2cupsflour
1package yeast
1/2cup milk
2tablespoons butter
2tablespoons sugar
1/4teaspoonsalt
dashsaffron, or 1 drop yellow food color
1egg
1/4cup chopped dates
2tablespoons chopped almonds -- toasted
1egg yolk mixed with 1 Tb. water

Heat milk, sugar, butter, salt and saffron to 115°-120°.Add liquid


from apricots.Add mixture to 3/4 c. flour and yeast. Add eggs and beat
with mixer 3 minutes.
Stir in dates, apricots and almonds, then remaining flour. Knead;
this should be a moderately stiff dough.
Let rise until double.Form into braid and raise again.Brush with egg
yolk and water.
Bake @ 350° for 20 minutes.Brush with more egg yolk mixture.

- - - - - - - - - - - - - - - - - -

NOTES : For Christmas morning.

261
**********************************************************************
* BREAD - Herb-Garlic Monkey Bread
**********************************************************************

Herb-Garlic Monkey Bread

*Exported fromMasterCook*

Herb-Garlic Monkey Bread

Recipe By : From Bread Machine Magic


Serving Size: 8Preparation Time :0:00
Categories: Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2cup water
1/2cup sour cream
3cupsflour
1 1/2teaspoons salt
2tablespoons butter
3tablespoons sugar
2teaspoons yeast
4clovesgarlic -- minced
1/4teaspoonoregano
1/4teaspoonthyme
1/4teaspoonrosemary or marjoram
4tablespoons melted butter

Mix and knead, in bread machine or by hand:water,sour cream, flour,


salt, 1 1/2 Tbs. butter, sugar and yeast.
When dough has risen, divide into about 40 small pieces.
Combine herbs and melted butter.Dip each piece in butter mixture
andlayer in a 9"x5"x3" loaf pan.
Raise until doubled. Bake @ 375° for 15-20 minutes. Turn out
immediately.

- - - - - - - - - - - - - - - - - -

262
**********************************************************************
* BREAD - Honey Whole Wheat Rolls
**********************************************************************

Honey Whole Wheat Rolls

*Exported fromMasterCook*

Honey Whole Wheat Rolls

Recipe By : NY Times Natural Foods Cookbook


Serving Size: 36 Preparation Time :0:00
Categories: Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2tablespoons yeast
1/2cup warm water
1tablespoonbrown sugar
1/3cup butter
1/3cup honey
1tablespoonsalt
1cup boiling water
1 2/3cupscold water
3cupswhole wheat flour
2cupsoatmeal
4c.unbleached flour -- approximately
1teaspoonground cardamom

Mix warm water, yeast, and sugar. Set in a warm place until bubbly.

In a large bowl, pour boiling water over butter, honey, and salt.Stir
to melt butter.Pour in cold water and yeast mixture.

Stir in wheat flour, oatmeal, and enough white flour to make a fairly
stiff dough.Work in the cardamom.

Knead until smooth and satiny.Allow to raise, covered, in a buttered


bowl, until doubled, about 1 1/2 hours.

Punch down.Form into desired shapes and let rise until double, about
30 minutes.

Bake at 375F 30 minutes or until golden.

- - - - - - - - - - - - - - - - - -

NOTES : Half a recipe will go into the bread machine.

263
**********************************************************************
* BREAD - Huckleberry Buckle
**********************************************************************

Huckleberry Buckle

List of Ingredients

* Exported from MasterCook *

Huckleberry Buckle

Recipe By :adapted from BH&G New Cookbook, mid 60’s


Serving Size: 8 Preparation Time :0:00
Categories: Breads, Quick

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2 cupbutter or shortening
1/2 cupsugar
1 egg -- beaten
2 cupssifted all purpose flour
2 1/2teaspoonsbaking powder
1/4teaspoonsalt
1/2 cupmilk
2 cupsfresh huckleberries
Cinnamon Crumbs:
1/2 cupsugar
1/2 cupflour
1/2teaspooncinnamon
1/4 cupbutter

Cream butter and sugar; add egg and mix well.

Sift flour, baking powder and salt; add to creamed mixture alternately
with milk.

Pour into well-greased 11 1/2" x 7" pan.

Top with blueberries, then Cinnamon Crumbs.

Bake at 350F for 45-50 minutes.Serve warm.

Cinnamon Crumbs: Mix 1/2 cup each sugar and flour with 1/2 teaspoon
cinnamon. Cut in 1/4 cup butter until crumbly.

Recipe

264
**********************************************************************
* BREAD - Liana&#39;s Huckleberry Nut Bread
**********************************************************************

Liana’s Huckleberry Nut Bread

* Exported from MasterCook *

Liana’s Huckleberry Nut Bread

Recipe By :adapted from The New Doubleday Cookbook


Serving Size: 1 Preparation Time :0:00
Categories: Breads, Quick

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4 cdried huckleberries
3/4 csugar
3cflour
4tspbaking powder
1/2 tspsalt
1/2 cnuts -- coarsely chopped
rind of one lemon -- grated
1 egg -- lightly beaten
1cmilk
2tspmelted butter

Sift flour, sugar, baking powder, and salt.Mix in nuts and lemon
rind.Lightly beat egg, milk, and butter and stir into flour
mixture.Fold in huckleberries.

Spoon into buttered 9"x5"x3" loaf pan and bake at 350F for about one
hour, or until loaf pulls from sides of pan and bread is springy to
the touch.Cool in pan 10 minutes, then turn out on wire rack.Cool
before slicing.

- - - - - - - - - - - - - - - - - - -

NOTES : Blue ribbon winner, Junior division open class baking, 1996

265
**********************************************************************
* BREAD - Liana’s Potato-Onion Bread
**********************************************************************

Liana’s Potato-Onion Bread

Liana took a recipe for basic potato bread and tweaked it to suit
her.For her efforts, she took home a 4H Top Foods trophy from the 1999
county fair.

List of Ingredients
3/4 cup water
1 tbsp. butter -- softened
2 c. bread flour
1/3 c. mashed potato flakes -- dry
2 tbsp. dried onions
2 tsp. sugar
1 tsp. salt
1 3/4tsp. yeast

Instructions
Bake in bread machine, or mix and bake in loaf pan 30-40 minutes at
350°F.

266
**********************************************************************
* BREAD - Marie Callendar&#39;s Cornbread
**********************************************************************

Marie Callendar’s Cornbread

This is sooo easy...and really does taste like restaurant cornbread.

*Exported fromMasterCook*

Marie Callendar’s Cornbread

Recipe By : From the recipe files of Carole Walberg


Serving Size: 1Preparation Time :0:00
Categories: Breads, QuickCopycat
Breads, Using Readymades

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1box corn muffin mix -- (9 oz)
1box yellow cake mix -- (9 oz)

Prepare corn muffin mix per directions on box and cake mix
per directions on box in separate bowl. Pour prepared
yellow cake mix into prepared corn muffin mix and stir
well. Pour into greased 9x12x2 pan and bake 350F for 30 to
35 min until toothpick comes out clean.

Posted by Carole Walberg to the TNT Recipe List

- - - - - - - - - - - - - - - - - -

267
**********************************************************************
* BREAD - Pine Tavern Cinnamon Rolls
**********************************************************************

Pine Tavern Cinnamon Rolls

List of Ingredients

* Exported from MasterCook *

Pine Tavern Cinnamon Rolls

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/4 cupoil
1/4 cuphoney
1/4teaspoonsalt
1cupmilk -- scalded
1packageyeast
1 egg
2 1/2 cupsflour -- or 3 c.
butter
cinnamon
sugar
raisins -- optional
nuts -- optional

Combine oil, honey, and salt.Pour in hot milk and let cool to
lukewarm. Add yeast, then egg. Stir in flour. Add only enough to make
dough firm enough to handle.

Cover and let stand until double.Punch down and let rise again.

Roll into a rectangle.Spread with butter and sprinkle with cinnamon


and sugar.Add raisins and/or nuts if desired.Roll up and slice 1"
thick. Let rise again.

Bake at 375F for 20-25 minutes. Ice with a glaze of powdered sugar,
butter, milk and vanilla (or maple flavoring), OR a cream cheese and
honey glaze.

Caramel Rolls: 4 parts brown sugar, 1 part butter, and enough warm
water to moisten.Place 1 rounded teaspoon in muffin cups, place one
cinnamon roll in each cup and bake.

Description:
"From the Pine Tavern, Bend, OR"

- - - - - - - - - - - - - - - - - - -

Recipe 268
269
**********************************************************************
* BREAD - Soft Pretzels
**********************************************************************

Soft Pretzels

*Exported fromMasterCook*

Soft Pretzels

Recipe By : Bread Machine Magic


Serving Size: 8Preparation Time :0:00
Categories: Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cup water
3cupsflour
2tablespoons oil
1tablespoonsugar
2teaspoons dry yeast
10cupswater
2 1/2teaspoons baking soda
coarse salt -- to taste
egg white -- optional

Place water, flour, oil, sugar and yeast in bread machine. Set on
dough setting.

When dough has risen, divide into 8 portions and roll into a 12"
rope.Form into pretzel shape. Set on an oiled surface, cover with a
damp towel, and let raise 15-20 minutes.

Bring water and baking soda to simmering. Simmer pretzels about 30


seconds, turning once.Place on oiled cookie sheets. Brush with egg
white (optional, but the salt sticks better)and sprinkle with coarse
salt.

Bake at 425° for 15-20 minutes until golden.

- - - - - - - - - - - - - - - - - -

270
**********************************************************************
* BREAD - Stuffed Garlic Bread
**********************************************************************

Stuffed Garlic Bread

*Exported fromMasterCook*

Stuffed Garlic Bread

Recipe By : from the Epicurious website


Serving Size: 1Preparation Time :0:00
Categories:

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1unsliced loaf french bread
6T butter
1whole head of fresh garlic -- peeled and
chopped
7t sesame seeds
1/4c parmesan cheese -- grated
1 1/2c sour cream
2C monterey jack cheese -- cut into 1" cubes
2t lemon pepper
2t parsley
2c.chopped artichoke hearts -- or chopped broccoli

Cut loaf in half lengthwise. Tear out soft center of bread in chunks,
leaving crust intact.
Put crust shells on a foil covered cookie sheet, crust sides down.
Melt butter in a large skillet, stir in garlic and sesame seeds. Cook
for 1-2 minutes on medium heat (don’t burn the garlic!).
Stir in torn bread chunks, and cook until golden brown and butter has
been absorbed. Remove from heat.

In a very large bowl combine sour cream, jack cheese, parmesan,


parsley and lemon pepper.
Stir in artichoke hearts and toasted bread (garlic bits too!). Mix
well and spoon back into bread shells.

Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake
for an additional 10 minutes uncovered.Let rest 5-8 minutes before
cutting.
(You could also make these in dinner rolls, following the same
procedures).

- - - - - - - - - - - - - - - - - -

NOTES : (10/12/98- Tried it with frozen chopped spinach and mozzarella


cheese...yum!)

271
**********************************************************************
* BREAD - Tassajara Banana Nut Loaf
**********************************************************************

Tassajara Banana Nut Loaf

List of Ingredients

* Exported from MasterCook *

Tassajara Banana Nut Loaf

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Breads, Quick

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 cupswhole wheat flour
1 teaspoonbaking soda
1/2 cupoil
1/2 cuphoney
1 grated lemon rind
2 eggs -- beaten
2 cupsripe banana pulp
1/4Teaspoonsalt
1/2 cupchopped nuts
1/2 cupraisins -- optional

Sift together flour and baking soda. Blend oil, honey and lemon rind
until nearly smooth. Beat in eggs. Add dry ingredients in three arts
alternately with banana pulp, beating until smooth after each
addition.Fold in chopped nuts. Place in large oiled loaf pan and bake
for 50 minutes at 350F or until a toothpick in the center comes out
dry. Cool five minutes before removing from pan.

Description:
"A heavy, moist loaf with great flavor."
Source:
"Tassajara Bread Book"

Recipe

272
**********************************************************************
* BREAD - Thin Egg Pancakes
**********************************************************************

Thin Egg Pancakes

List of Ingredients

* Exported from MasterCook *

Thin Egg Pancakes

Recipe By :Barbo’s Low Carb Recipes


Serving Size: 12Preparation Time :0:00
Categories: Breads, Quick

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
5wholeeggs
1/2 cupwater
1/2 cupcream
1/2 cupAtkins Baking Mix -- or flour

Whirl in blender and cook over medium heat in a crepe pan or 7" cast
iron skillet.The pan will need to be oiled for the first few crepes.
Lay on waxed paper.

Description:
"Low carb crepes"

- - - - - - - - - - - - - - - - - - -

NOTES : I use these for manicotti and enchiladas. They can be


sweetened and a little vanilla added for dessert crepes.

Recipe

273
**********************************************************************
* BREAD - Three Layer Cornbread
**********************************************************************

Three Layer Cornbread

Recipe Introduction
This is a different kind of cornbread, from the Tassajara Bread Book.
It makes a wheat layer on the bottom, corn layer on the top, and a
custard-y layer in the middle, and it doesn’t really need butter. This
was one of my daughter’s 4H displays for her whole grains project, and
it won a Best of Show at our county fair.

List of Ingredients
1 cup cornmeal -- (coarse ground works best)
1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 - 1/2 cup honey (we like to use 1/2 cup)
1/4 cup oil
3 cups milk

Instructions
Combine dry ingredients.
Combine wet ingredients and mix together. Mixture will be quite
watery.
Pour into greased 9" square pan or a cast iron skillet.
Bake 50 minutes at 350° or until top is springy when touched.

274
**********************************************************************
* BREAKFAST - Caramel French Toast
**********************************************************************

Caramel French Toast


* Exported from MasterCook *

Caramel French Toast

Recipe By : Bon Appetit Magazine, from Dawn/San Diego, Epicurious


Serving Size : 6Preparation Time :0:00
Categories: Breakfast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1loaf French bread
1 stick butter
1 cupbrown sugar
3 tablespoonsKaro Syrup
6eggs
1 1/2 cups milk
1 tablespoonvanilla
cinnamon
fresh fruit

Melt butter and brown sugar and Karo syrup over medium heat stirring.
Bring to boil and then pour into 9 x13 casserole pan. Slice bread into
1 inch widths and lay over caramel mixture. Mix eggs and milk and
vanilla and pour over bread. Sprinkle top with cinnamon and cover with
plastic wrap.Refrigerate over night. Uncover and bake in 350 degree
oven 45 minutes. Serve with fresh fruit and syrup (optional)

- - - - - - - - - - - - - - - - - -

NOTES : Tried this with a layer of drained sliced, canned nectarines


over the caramel...Oh, my. Next time will try Granny Smith apples.

275
**********************************************************************
* BREAKFAST - Dutch Baby Pancake
**********************************************************************

Dutch Baby Pancake

* Exported from MasterCook *

Dutch Baby Pancake

Recipe By :Gail M, 1990


Serving Size : 0 Preparation Time :0:00
Categories: Breakfast

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2cup flour
1/2cup milk
2 eggs -- beaten
nutmeg -- optional

Mix everything together; leave slightly lumpy.

Melt 1/2 stick butter in 9" round pan. Pour in batter (don’t mix).

Bake 20-25 minutes at 425F. Sprinkle with powdered sugar when done.

- - - - - - - - - - - - - - - - - - -

NOTES : Katies note: We use a 9" cast iron skillet. Double recipe for
larger skillet. You can also top with fruit, crumbled bacon, ham,
shredded cheese, etc.

276
**********************************************************************
* BREAKFAST - Lloyd’s Granola
**********************************************************************

Lloyd’s Granola

*Exported fromMasterCook*

Lloyd’s Granola

Recipe By : Lloyd Klingman


Serving Size: 1Preparation Time :0:00
Categories: Breakfast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
6c rolled oats
1c coconut
1c wheat germ -- * see note
1/2c cashews -- ** see note
1/2c sesame seeds -- ** see note
1/2c oil
1/2c honey
1/3c water
1 1/2tsp vanilla
1 1/2tsp salt
raisins and/or other dried fruits

Mix oil, honey, water, vanilla and salt and pour over dry
ingredients.Mix well.Bake at 300F for about 1/2 hour, until dry,
mixing often.Cool and add raisins and/or other dried fruits.

* you can also use bran or rolled wheat.


** use any nuts or seeds

- - - - - - - - - - - - - - - - - -

277
**********************************************************************
* CAKESandPIES - Apple Pudding Cake
**********************************************************************

Apple Pudding Cake


List of Ingredients

* Exported from MasterCook *

Apple Pudding Cake

Recipe By :Bonnie R., Nampa, ID


Serving Size : 0 Preparation Time :0:00
Categories: Cakes, Frosting and Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Cake:
1cup sugar
1 egg
1cup flour
1/4 teaspoon salt
1teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4cup oil
1/2cup nuts
4 apples -- grated (2 c.)
Sauce:
3/4cup sugar
1/2cup cream -- or canned milk
1/2cup butter
1/2 teaspoon vanilla

Mix dry ingredients. Make a well and mix in egg, oil and nuts. Stir in
apples last. Bake in greased 8" or 9" pan at 350F for 40 minutes.
Serve sauce warm over cold cake.

Sauce: Mix and heat in double boiler just until hot and sugar is
dissolved.

- - - - - - - - - - - - - - - - - - -

NOTES : Bonnie’s note: I use Yellow Delicious apples, but can use most
any kind. I also double receipt and use 9" x 13" pan.

Katie’s note: Another sauce that’s very good over this cake:
1 c. sugar
1 tbsp. flour
1 beaten egg
Mix sugar and flour, then egg. Add:
1 c. boiling water
1/2 c. butter
1 tsp. vanilla
few drops lemon extract
Boil 1 minute. Serve warm.
278
Recipe

279
**********************************************************************
* CAKESandPIES - Broiled Coconut Frosting
**********************************************************************

Broiled Coconut Frosting

*Exported fromMasterCook*

Broiled Coconut Frosting

Recipe By : BH&G, 60’s edition


Serving Size: 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2/3c brown sugar
1/3c melted butter
1/4c light cream -- or evap. milk
1 1/3c coconut
1/2tsp vanilla

Combine and spread over warm cake. Broil lightly.

- - - - - - - - - - - - - - - - - -

NOTES : I add some chopped pecans to this.

280
**********************************************************************
* CAKESandPIES - Cake In A Cup
**********************************************************************

Cake In A Cup

* Exported from MasterCook *

Cake in a Cup

Recipe By :from the Net


Serving Size: 1 Preparation Time :0:00
Categories: Cakes, Frosting And FillingsHolidays

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
**Cake**
1boxcake mix -- any flavor*
1boxinstant pudding mix -- not diet,
1smallbox
**Glaze**
1/3 cuppowdered sugar
1 1/2teaspoonsdry flavoring -- * see note
1 1/2teaspoonswater

Place dry cake mix and dry pudding mixinto a large bowl and blend well
with a whisk.This will make about 9cakes. Place 1/2 cupdry mix into a
baggie and tie with a twist tie.
*note:Some flavor combinations are yellow cake with vanilla or
chocolate pudding, devils food cake with chocolate pudding, and lemon
cake with lemon pudding.
Suggestions for cake-pudding combinations,Pineapple cake-coconut
pudding,Butterscotch cake-butterscotch pudding, Chocolate cake-fudge
pudding,yellow cake-pistachio pudding
For glaze flavors try lemonade mix for lemon cake, cocoa for chocolate
or yellow cake, vanilla powder for any flavor cake.

For a glaze mix you will need 1/3 cup powdered sugar and 1 1/2 tsp dry
flavoring Place glaze mix into a baggie and tie off.Put baggies into
cup and attach these directions:

Generously spray cup with cooking spray. Empty contents of cake mix
into cup and add 1 egg white, 1 tbsp water, and 1 tbsp oil.Mix well.
Microwave on high for 2 minutes.While cake is cooking place glaze mix
into a small bowl and add 1 1/2 tsp water, mix well.Pour over cake and
eat warm.

- - - - - - - - - - - - - - - - - - -

281
**********************************************************************
* CAKESandPIES - Carrot Pineapple Cake
**********************************************************************

Carrot Pineapple Cake

Recipe Introduction
From a battered old clipping torn from a magazine many years ago, this
one is a favorite.

List of Ingredients
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1 2/3 cups sugar
1 cup oil
3 eggs
1 1/2 teaspoons vanilla
2 cups shredded carrots
1 cup coconut
1 cup chopped nuts
1 small can crushed pineapple -- drained

Instructions
Mix dry ingredients.
Make a well in the center and add in order: sugar, oil, eggs, and
vanilla.
Beat by hand until smooth (use a good spoon - it’s thick).
Stir in remaining ingredients.
Pour into greased and floured 13" x 9" pan.

Final Comments
Frost with your favorite buttercream or cream cheese frosting. We like
a glaze/frosting made of cream cheese and honey.

282
**********************************************************************
* CAKESandPIES - Chocolate Cherry Cake
**********************************************************************

Chocolate Cherry Cake

*Exported fromMasterCook*

Chocolate Cherry Cake With Variations

Recipe By : Seasoned With Love - Priest Lake Community Cookbook


Serving Size: 1Preparation Time :0:00
Categories: Chocolate Cakes, Frosting And Fillings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1package chocolate cake mix -- * see note
1can cherry pie filling -- * see note
1teaspoonvanilla extract -- or almond extract
2eggs
1cup sugar
5tablespoons butter
1/3cup milk
1cup chocolate chips -- * see note

Beat together cake mix, pie filling, flavoring and eggs with electric
mixer until very well mixed.Pour into a greased 13"x9" pan and bake @
350° for 25-30 minutes.Touch lightly in center to test for
doneness.Frost when partially cooled.
For frosting: Boil together for one minute the sugar, butter, and
milk.Stir in chocolate chips.Pour over partially cooled cake.

- - - - - - - - - - - - - - - - - -

NOTES :You can use any cake mix and pie filling combination that
sounds good...white cake and huckleberry pie filling, spice cake and
apple pie filling, lemon cake and lemon filling, etc.
You can also use white chocolate chips in the frosting, BUT... wait
until the sugar mixture is almost cool before stirring in chips. White
chocolate will seize very easily.

283
**********************************************************************
* CAKESandPIES - Chocolate Zucchini Cake
**********************************************************************

Chocolate Zucchini Cake

*Exported fromMasterCook*

Chocolate Zucchini Cake

Recipe By : Christie R, 1975


Serving Size: 16 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2c soft margarine
1c oil
1 3/4c sugar
2eggs
1tsp vanilla
1/2c sour milk or buttermilk
OR use 1/2 c milk = 1/2 tsp. lemon juice
5tbspcocoa
2 1/2c flour
1tsp baking soda
1/2tsp cinnamon
1/2tsp salt
2c finely grated zucchini
1/2c chopped nuts
1/2c chocolate chips

Blend all together and pour into ungreased pans - 2 9"square.

Sprinkle with 1/2 c. chopped nuts and 1/2 c. chocolate chips.

Bake 40-45 minutes at 325F.

- - - - - - - - - - - - - - - - - -

NOTES : Good served warm. Easy to freeze in aluminum pans.

284
**********************************************************************
* CAKESandPIES - Christmas Pie
**********************************************************************

Christmas Pie

*Exported fromMasterCook*

Christmas Pie

Recipe By : Barbara B
Serving Size: 1Preparation Time :0:00
Categories: Pies Desserts

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
Filling:
6apples, peeled, cored, sliced
1cup cranberries
1cup chopped dates
1/4t.cinnamon
1/4t.cloves
3T.all purpose flour
1cup sugar
1/2cup water
1/2cup chopped walnuts

Preparation:
Bake crust. Cool.
Meanwhile, prepare filling.In bowl, combine apples, cranberries,
dates
and spices.Stir in flour.
In saucepan, combine sugar and water.Bring to a boil.Reduce heat.Stir
in fruit mixture.Simmer 10 min.Cool slightly.Stir in nuts.Spread
into prepared crust.
If you wish, cut some extra dough into bell, candy cane or Christmas
tree
shape (you can use a cookie cutter).Bake on baking sheet along with
the
crust.Place on top of filling when ready to serve.

- - - - - - - - - - - - - - - - - -

285
**********************************************************************
* CAKESandPIES - Creamsicle Cake
**********************************************************************

Creamsicle Cake
* Exported from MasterCook *

Creamsicle Cake

Recipe By : somewhere on the net


Serving Size : 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 BoxOrange Cake Mix
1 BoxOrange Jello -- (large box)
1 cuphot water
1 cupcold water
---TOPPING---
1 BoxOrange Jello -- (small box)
1 BoxVanilla Instant Pudding
1 cupmilk
1 teaspoon vanilla
8 ouncesCool Whip

Bake cake in a 9 x 13 inch pan. Cool at room temperature. Poke holes


with a meat fork. Pour Jello over cake and refrigerate. Mix the first
four ingredients together and fold into the Cool Whip. Put on top of
cake. Refrigerate until set.

- - - - - - - - - - - - - - - - - -

NOTES : This was a very good cake.

286
**********************************************************************
* CAKESandPIES - Orange Swirl Cake
**********************************************************************

Orange Swirl Cake

*Exported fromMasterCook*

Orange Swirl Cake

Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1package SuperMoist yellow cake mix
1package orange-flavored gelatin -- (4-serving size)
1/2teaspoonorange extract
powdered sugar

Heat oven to 350°.Grease and flour bundt cake pan.Prepare cake mix
according to directions on package.Remove 1-1/2 cups of the batter and
set aside.Pour remaining batter into pan.Stir the dry gelatin and
extract into 1-1/2 cups reserved batter.Drop orange batter by generous
tablespoons randomly in 6 to 8 mounds onto batter in pan.Cut through
batter with knife in S-shaped curves in one continuous motion for
swirled effect.Bake 42 to 47 minutes or until toothpick inserted in
center comes out clean.Cool 10 minutes in pan.Turn upside down onto
heatproof serving plate; remove pan. Cool cake completely.Sprinkle
with powdered sugar.
***This recipe is from the back of a cake mix box. Not sure what
brand-whoever makes SuperMoist?? Always big hit.
- - - - - - - - - - - - - - - - - -

NOTES : Here is a very easy cake. This cake always gets rave reviews.
No one will ever guess it is sooo easy.
Katie’s note...Use frosting from Creamsicle cake.

287
**********************************************************************
* CAKESandPIES - Pear Cheese Pie
**********************************************************************

Pear CheesePie

* Exported from MasterCook *

Pear CheesePie

Recipe By :BH&G New Cookbook - 1968-ish


Serving Size: 6 Preparation Time :0:00
Categories: Desserts

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3 pears (can also use canned), or 4 -- depending on size
1 graham cracker pie crust, 9 inch
2 egg yolks -- well beaten
18 oz.cream cheese
1csour cream
1/2 tspgrated lemon rind
1tsplemon juice
1/2 csugar
1 tbspflour
1/2 tspsalt
1/2 tspnutmeg
2 egg whites
1/4 tspcream of tartar
1/4 csugar

Slice pears into crust.Combine egg yolks and softened cream cheese;
beat smooth.Blend in sour cream, lemon peel and lemon juice.Combine
1/2 c. sugar, flour, salt and nutmeg; add to cheese mixture; mix
well.Pour over pears.Bake at 375F about 25 minutes or just till set.

Meanwhile beat egg whites with cream of tartar until frothy.Gradually


add 1/4 c. sugar, beating until stiff peaks form.Spread meringue over
filling, sealing to edges of crust.Continue baking 10 minutes longer
or until meringue is golden brown.

- - - - - - - - - - - - - - - - - - -

Per serving: 542 Calories (kcal); 33g Total Fat; (54% calories from
fat); 8g Protein; 55g Carbohydrate; 130mg Cholesterol; 561mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

288
**********************************************************************
* CAKESandPIES - Pumpkin Cupcakes
**********************************************************************

Pumpkin Cupcakes

List of Ingredients

* Exported from MasterCook *

Pumpkin Cupcakes

Recipe By :Jan Nelson


Serving Size: 0 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1boxspice cake mix
1cuppumpkin puree
2/3 cupwater
2 eggs
6 ounceschocolate chips

Combine cake mix, pumpkin, water and eggs in mixing bowl. Mix as
directed on cake mix package.

Stir in chocolate chips.

Grease and flour bottoms of muffin tins. Fill cups 2/3 full.

Bake 15-20 minutes in 350F oven.

Cool 5 minutes and turn out.

Frost if desired, but they don’t really need it.

Yield:
"2 dozen"

- - - - - - - - - - - - - - - - - - -

NOTES : These are wondeful,I had no idea it was a cake mix.

Recipe

289
**********************************************************************
* CAKESandPIES - Raw Apple Cake
**********************************************************************

Raw Apple Cake

* Exported from MasterCook *

Raw Apple Cake

Recipe By :Dottie H
Serving Size: 0 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4 cupsapples -- chopped
2 cupssugar
1/2 cupoil
1cupchopped nuts
2 eggs
2teaspoonsvanilla
2 cupsflour
1 teaspoonsalt
2teaspoonsbaking soda
2teaspoonscinnamon

Combine apples and sugar in one bowl. Let set.

Combine rest of ingredients by hand, then add apple mixture. This will
be thick.

Press into a greased and floured 9" x 13" pan.

Bake for 45 minutes at 350F.

- - - - - - - - - - - - - - - - - - -

NOTES : Katie’s note: This is good with hard sauce.

290
**********************************************************************
* CAKESandPIES - Rhubarb Cream Pie
**********************************************************************

Rhubarb Cream Pie

List of Ingredients

Recipe

* Exported from MasterCook *

Rhubarb Cream Pie

Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Pies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2 cupssugar
1/4 cupflour
3/4teaspoonnutmeg
3 eggs -- slightly beaten
4 cupsrhubarb -- cut in 1" pieces
2tablespoonsbutter
pastry for 9" pie

Combine sugar, flour and nutmeg.Beat into eggs. Stir in rhubarb and
put in pie crust.Dot with butter.Top with lattice crust, flute
edge.Bake in 400F oven for 50-60 minutes. Cool before slicing.

Source:
"Better Homes and Gardens New Cookbook, mid-60’s"
Yield:
"1 9" pie"

- - - - - - - - - - - - - - - - - - -

NOTES : I often use a crumb topping instead of the lattice crust: 1/2
cup flour and 1/4 cup sugar, with 1/3 cup butter cut in until
crumbly.

291
**********************************************************************
* CAKESandPIES - Rum Cake
**********************************************************************

Rum Cake

List of Ingredients

* Exported from MasterCook *

Rum Cake

Recipe By : Meredith Groff


Serving Size: 0 Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1packageDuncan Hines Cake Mix -- butter recipe
1packagevanilla pudding mix -- instant
1/2 cupwhite rum
1/2 cupvegetable oil
1/2 cupwater
4 eggs
GLAZE
1stickbutter -- (1/2 cup)
1/4 cupdark rum
1/2 cupwater
1cupsugar

Beat eggs, mix all cake ingredients together and beat at medium speed
for 4 minutes. Pour into well greased bundt pan and bake at 350 for
about 50 minutes. Cool in pan for 5 minutes.
GLAZE
Mix glaze in small saucepan and boil for 3 minutes. Pour over warm
cake while still in pan. Cool 30-60 minutes. before removing. Cake is
best on the second day.

- - - - - - - - - - - - - - - - - - -

Recipe

292
**********************************************************************
* CAKESandPIES - Shredded Apple Custard Pie
**********************************************************************

Shredded Apple Custard Pie

* Exported from MasterCook *

Shredded Apple Custard Pie

Recipe By :Nellie W
Serving Size: 6 Preparation Time :0:00
Categories: Pies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
Pastry for 9" single crust pie
4 eggs
3/4 cupsugar
1/4 cupmelted butter
1 teaspoonvanilla
1/2teaspoongrated lemon peel
1/4teaspooncinnamon
1/4teaspoonnutmeg
3largetart apples -- approximately

Beat eggs and sugar.Stir in butter, vanilla, lemon peel and spices.

Grate apples to make 3 cups.Mix and pour into pie shell.

Bake at 425F for 10 minutes, then 350F 30-40 minutes until set.

Yield:
"1 -9" pie"

- - - - - - - - - - - - - - - - - - -

293
**********************************************************************
* CAKESandPIES - Silver Spoon Butterscotch Peach Pie
**********************************************************************

Silver Spoon Butterscotch Peach Pie

*Exported fromMasterCook*

Silver Spoon Butterscotch Peach Pie

Recipe By : Ella/TO-Epicurious
Serving Size: 1Preparation Time :0:00
Categories: Pies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
6c sliced peaches
1Tbsplemon juice
1/4c butter
1/2c packed brown sugar
2Tbspflour
1pinch salt

Roll out half your pastry and set aside (9" pie plate). In bowl,
combine peaches with lemon juice. Set aside. In saucepan, melt butter
over med. heat. stir in sugar just until blended, about 30 sec. Remove
from heat and stir in the flour and salt.Stir into peaches. Pour into
pie shell......Bake at 425F for 15 min. reduce heat to 350F and bake
for 35 min longer or until pastry is golden and filling
bubbly.....***** I sometimes mix blueberries in with it******
extremely yummy.....enjoy!!!!

- - - - - - - - - - - - - - - - - -

294
**********************************************************************
* CAKESandPIES - White Mountain Frosting
**********************************************************************

White Mountain Frosting

*Exported fromMasterCook*

White Mountain Frosting

Recipe By : The New Doubleday Cookbook, 1975


Serving Size: 1Preparation Time :0:00
Categories: Cakes, Frosting And Fillings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4c sugar
1/4c light corn syrup
1/4c water
3egg whites -- at room temperature
1tsp vanilla extract -- or 1/2 t. almond

Mix sugar, corn syrup and water in a small heavy saucepn. Insert candy
thermometer, partially cover pan, and bring to a boil over moderate
heat.Remove cover and boil without stirring until the thermometer
reads 240F-242F.

Just before syrup reaches temperature, beat egg whites until soft
peaks form.When syrup reaches temp., set mixer at high speed and pour
syrup into egg whites in a slow, thin stream.Continue beating until
glossy and firm enough to hold its shape.Beat in vanilla.

- - - - - - - - - - - - - - - - - -

NOTES : Lemon or orange: Substitute lemon or orange juice for the


water and flavor with 1/2 tsp. lemon or orange extract and the finely
grated rind of a lemon or an orange.

Marble mountain:Just before spreading swirl in1 91 oz.) square


coarsely grated unsweetened chocolate or 1 (1 oz) envelope no-melt
chocolate.

Maple mountain: Use 3/4 c. firmly packed brown sugar instaed of


granulated and use maple flavoring instead of vanilla

295
**********************************************************************
* CANDY - Chocolate Covered Cherries
**********************************************************************

Chocolate Covered Cherries

*Exported fromMasterCook*

Chocolate Covered Cherries

Recipe By : Woman’s Day, Dec. 1994


Serving Size: 48 Preparation Time :0:00
Categories: Candy

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
114 oz. cansweetened condensed milk (or use homemade)
2tablespoons plus 2 tsp. light corn syrup
1teaspoonalmond extract
2poundspowdered sugar -- (8 cups)
maraschino cherries -- with stems
melted chocolate coating

Fondant:Mix milk, corn syrup, almond extract and powdered sugar until
like clay.
Form rounded teaspoonful into a circle and wrap around cherries.Place
on waxed paper lined cookie sheets and refrigerate for 20 minutes-2
hours.
Hold by stems and dip in melted chocolate.Return to cookie sheet and
refrigerate 10 minutes to firm up coating.
Store loosely covered at room temperature for one week, then
refrigerate up to one month. (Must be stored a week to liquefy
centers.)

- - - - - - - - - - - - - - - - - -

296
**********************************************************************
* CANDY - Mounds Bars
**********************************************************************

Mounds Bars

*Exported fromMasterCook*

Mounds Bars

Recipe By : Gail Morris


Serving Size: 1Preparation Time :0:00
Categories: CandyChocolate

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4cup mashed potatoes
1pound powdered sugar
4cupsflaked coconut
1teaspoonalmond extract
2tablespoons butter*
2tablespoons corn syrup*
3tablespoons water*
1package chocolate fudge frosting mix*
* or use 1 pkg. chocolate chips and -- 1/2 stick paraffin
(paraffin optional)

Mix potatoes, powdered sugar, coconut, and almond extract.Chill 1


hour.dip in chocolate.

- - - - - - - - - - - - - - - - - -

297
**********************************************************************
* CANDY - Nellie&#39;s Peanut Brittle
**********************************************************************

Nellie’s Peanut Brittle

List of Ingredients

* Exported from MasterCook *

Nellie’s Peanut Brittle

Recipe By :Nellie W.
Serving Size: 0 Preparation Time :0:00
Categories: Candy

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2 cupssugar
1/2 cuplight Karo syrup
dashsalt
1cupraw peanuts
1 tablespoonbutter
1/2teaspoonvanilla
dribblelemon extract
1 1/2teaspoonsbaking soda

Mix sugar, Karo and water.Bring to a boil, stirring constantly.Cook to


270F.

Add peanuts and cook to 310F, stirring constantly.

Remove from heat and add vanilla, butter, baking soda and lemon
extract.As you stir the candy will foam.

Pour onto buttered cookie sheet.Rub spatula across to break bubbles.

Recipe

298
**********************************************************************
* CANDY - Sesame Crunch
**********************************************************************

Sesame Crunch

List of Ingredients

* Exported from MasterCook *

Sesame Crunch

Recipe By :
Serving Size: 48-52 Preparation Time :0:00
Categories: Candy

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 cupssesame seeds
1/2 cuphoney
1/2 cupbrown sugar
1/2teaspoonginger
1/2teaspooncinnamon
1/4teaspoonsalt

Heat sesame seeds in skillet, stirring frequently, until lightly


browned.Remove to bowl.Wipe skillet clean and combine rest of
ingredients. Heat and stir on medium heat.Boil two minutes.Stir in
sesame seeds.

Pour into buttered 10 3/4’ x 7’ pan.Spread with metal spatula.Cool 15


minutes.Lift from pan and cut lengthwise into 4 strips.Cut each strip
into 12-13 pieces.When firm wrap individually in plastic wrap.

Source:
"torn from a magazine"

- - - - - - - - - - - - - - - - - - -

Recipe

299
**********************************************************************
* CASSEROLES - Chile Rellenos Puff
**********************************************************************

Chile Rellenos Puff

* Exported from MasterCook *

Chile Rellenos Puff

Recipe By :Katie - 1978


Serving Size : 6 Preparation Time :0:00
Categories: Main Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2cans green chiles -- whole or chopped
2cups shredded Monterey jack cheese
5 eggs -- beaten
2/3cup milk
6tablespoons flour
3/4 teaspoon baking powder
3/4 teaspoon cumin
1cup shredded cheddar cheese
sliced black olives -- optional

In an oiled casserole dish, layer chiles and cheese, then repeat


layers.
Mix eggs, milk, flour, baking powder, and cumin. Pour over chiles and
cheese. Top with cheddar cheese and olives.
Bake at 375° for 40 minutes, or until set.
Serve with salsa and sour cream.

- - - - - - - - - - - - - - - - - - -

300
**********************************************************************
* CASSEROLES - Cordon Bleu Casserole
**********************************************************************

Cordon Bleu Casserole

List of Ingredients

* Exported from MasterCook *

Cordon Bleu Casserole

Recipe By :Taste of Home 10-11/94


Serving Size: 10Preparation Time :0:00
Categories: CasserolesPoultry

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4 cupsturkey or chicken -- cooked & cubed
3 cupsfully cooked ham -- cubed
4 ouncescheddar cheese -- shredded
1cuponion -- chopped
1/4 cupbutter or margarine
1/3 cupflour
2 cupslight cream
1 teaspoondill weed
1/8teaspoondry mustard
1/8teaspoonground nutmeg
1cupdry bread crumbs
2tablespoonsbutter or margarine -- melted
1/4teaspoondill weed
1/4 cupcheddar cheese -- shredded
1/4 cupwalnuts -- chopped

In a large bowl, combine turkey, ham and cheese; set aside. In a


saucepan,saute onion in butter until tender. Add flour; stir to form a
paste. Gradually addcream, stirring constantly. Bring to a boil; boil
1 minute or until thick. Add dill,
mustard and nutmeg; mix well. Remove from heat and pour over meat
mixture.Spoon into a greased 13x9x2-inch baking dish.

Topping: Toss bread crumbs, butter and dill weed; stir in cheese and
walnuts. Sprinkle over the casserole. Bake uncovered at 350 for 30 min
or until heatedthrough. 8-10 servings.

- - - - - - - - - - - - - - - - - - -

Recipe

301
**********************************************************************
* CASSEROLES - One Pot Mac and Cheese
**********************************************************************

One Pot Mac and Cheese

*Exported fromMasterCook*

One Pot Mac and Cheese

Recipe By :Bonner Co. Extension


Serving Size: 4Preparation Time :0:20
Categories: Main DishesPasta

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3tablespoons butter or margarine
1/2cup chopped onion, or 1/4 c. dried -- chopped onion (opt)
2cupsmacaroni
2cupswater
1/4teaspoondry mustard
1teaspoonsalt
1/2teaspoonpepper
3tablespoons flour
1can evaporated milk -- or 2 c. milk
2cupsshredded or cubed cheddar cheese -- sharp is best

Melt butter and stir in macaroni and onion.Saute a few minutes until
onion begins to cook.
Add water and boil for 7 minutes.Sprinkle with flour, dry mustard,
salt and pepper.
Add milk and cheese.Stir until cheese melts. If you like it creamy,
it’s done.If you like it "baked", leave it on low heat for a bit.

- - - - - - - - - - - - - - - - - -
This is a lot like baked mac and cheese, only soo-oo-o much easier.

302
**********************************************************************
* CASSEROLES - Pablo Special
**********************************************************************

Pablo Special

List of Ingredients

* Exported from MasterCook *

Pablo Special

Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Beef, GroundCasseroles

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1poundground beef
1 mediumonion -- chopped
1clovegarlic -- minced
1cantomato sauce -- 8 oz.
1/4 cupwater
1cankidney beans -- undrained
1/4teaspoonoregano
2tablespoonschili powder
tortilla chips -- crushed
2 cupsshredded cheddar cheese
1/2onion -- chopped
1cupshredded lettuce

Preheat oven to 350F.Lightly grease 2 1/2 qt. casserole dish.

Brown ground beef,onion and garlic. Drain. Add tomato sauce, water,
chili powder and oregano.

Alternate layers of meat mixture, beans, cheese and chips, ending with
chips.

Bake, covered, for 35 minutes, then uncovered for 10 minutes more.

Before serving sprinkle top with chopped onion and shredded lettuce.

Source:
"My stepmom, Beulah"

Recipe

303
**********************************************************************
* CASSEROLES - Sauerkraut Pie
**********************************************************************

Sauerkraut Pie

*Exported fromMasterCook*

Sauerkraut Pie

Recipe By : Hazel C, 1975


Serving Size: 1Preparation Time :0:00
Categories: Casseroles

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
hamburger, and a little onion -- browned and drained
sauerkraut (drain about 1/2 the juice)
mashed potatoes

Layer hamburger, then sauerkraut, then potatoes.Bake until bubbly.

- - - - - - - - - - - - - - - - - -

NOTES : Grandma Hazel served this to farm hands for many years.

304
**********************************************************************
* CASSEROLES - Spinach Noodle Casserole
**********************************************************************

Spinach Noodle Casserole

I’ve had this so long I don’t remember where I got it.

* Exported from MasterCook *

Spinach Noodle Casserole

Recipe By :
Serving Size: 8 Preparation Time :0:00
Categories: CasserolesPasta
Side Dishes

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4 cupsnoodles
110 oz. pkg.frozen chopped spinach
1 packetHollandaise sauce
1/2teaspoondry mustard
1cupsour cream
1/4 cupparmesan cheese
1/2teaspoonsalt
Topping:
1/4 cupItalian bread crumbs
2tablespoonsparmesan cheese
1 tablespoonbutter -- melted

Cook noodles and spinach separately.

Combine hollendaise sauce mix and mustard. Stir in 3/4 cup water. Cook
and stir until bubbly.

Stir in sour cream, then noodles, spinach and 1/4 cup cheese and
salt.

Pour into oiled casserole dish and bake 20 minutes, covered, at 350F.

Combine topping ingredients. Top casserole and bake, uncovered,


another 10 minutes.

- - - - - - - - - - - - - - - - - - -

NOTES : You can also top this with sliced tomatoes.

305
**********************************************************************
* CASSEROLES - Tamale Pie
**********************************************************************

Tamale Pie
* Exported from MasterCook *

Tamale Pie

Recipe By : Adapted from Jane Brody’s Good Food book, 1996


Serving Size : 1Preparation Time :0:00
Categories: CasserolesMexican
Vegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Filling:
1 smonion -- chopped
3 clovesgarlic -- minced
2 c tomato sauce
4 c canned pinto beans -- or red beans
1 canolives -- sliced
1 cancorn
1 tbsp chili powder
1 tspcumin
4 tbsp cornmeal
Crust:
1 c cornmeal
1 tbsp flour
1/4 tspsalt
1 1/2 tspbaking powder
1egg -- lightly beaten
1/2 c milk
1 tbsp oil
2 tbsp green chiles -- optional
1/2 c grated cheddar cheese

Simmer together fillng ingredients (except cornmeal). After simmering,


thicken with the 4 tbsp. cormeal (you may need a little more). Pour
into 3 qt. casserole dish. Mix crust ingredients (except for cheddar
cheese). Top filling with crust mxture, then sprinkle cheese over.
Bake at 350F until bubbly and crust is lightly browned, about 30
minutes.

- - - - - - - - - - - - - - - - - -

306
**********************************************************************
* CASSEROLES - Turkey Tetrazzini
**********************************************************************

Turkey Tetrazzini

*Exported fromMasterCook*

Turkey Tetrazzini

Recipe By : adapted from The New Doubleday Cookbook, 1975


Serving Size: 1Preparation Time :0:00
Categories: Poultry

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4c cooked turkey -- cubed
1/2lbsliced mushrooms -- sauteed in butter
1lbspaghetti -- cooked
1/4c butter
1/4c flour
2c turkey stock
1 1/2c milk -or half milk and half dry white wine
1c heavy cream -- or milk
2tsp salt
1/4tsp pepper
3/4c soft bread crumbs
3/4c parmesan cheese

Melt butter, stir in flour. Add stock, milk, cream, salt and
pepper.Cook, stirring, until thickened. Stir in turkey, mushrooms and
spaghetti. Place in 3 qt. casserole and top with bread crumbs and
parmesan cheese. Bake, uncovered 30-40 minutes until bubbly. Brown
under broiler if desired.

- - - - - - - - - - - - - - - - - -

307
**********************************************************************
* COOKIES - Candy Cane Cookies
**********************************************************************

Candy Cane Cookies

*Exported fromMasterCook*

Candy Cane Cookies

Recipe By :
Serving Size: 0Preparation Time :0:00
Categories: CookiesHolidays

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4cup unsalted butter --room temp
3/4cup sugar
1large egg
2cupsflour
1/3cup sweetened coconut --shredded
1/2tsp.vanilla or coconut extract
1/2tsp.peppermint extract
1dashred food coloring

1.Chop coconut in food processor until finely pulverized.Set aside.

2.In large bowl with mixer, beat butter and sugar until blended.Beat
in egg until pale and fluffy.With mixer on low, beat in flour just
until blended.

3.Divide dough in half.Into one half, mix coconut and vanilla. Into
other half, mix peppermint extract and red food coloring.Chill both 1
hr, until firm enough to handle.

4.Working with small amount of each at a time, roll into 1/4"-thick


rope.Cut into 3" lengths and twist red and white piece together to
make each cookie.Place 1" apart on ungreased cookie sheet and shape
into candycanes.

5.Bake at 350F for 8-10 mins until bottoms are just barely golden.
Cool on rack.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Contributor:Woman’s Day, Nov 22/94
Yield: 60 cookies

- - - - - - - - - - - - - - - - - -

308
**********************************************************************
* COOKIES - Chewy Chocolate Cookie
**********************************************************************

Chewy Chocolate Cookie

*Exported fromMasterCook*

The Chewy Chocolate Cookie

Recipe By : Hershey’s Chocolate, 1980


Serving Size: 1Preparation Time :0:00
Categories: ChocolateCookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/4c butter or margarine
2c sugar
2eggs
2tsp vanilla
2c flour
3/4c cocoa
1tsp baking soda
1/4tsp salt
1c nuts -- chopped

Cream butter and sugar, mix in eggs. Add dry ingredients.Use ungreased
cookie sheets. Bake at 350F 8-9 minutes. DO NOT OVERBAKE!Cool on sheet
one minute, then remove to rack.

- - - - - - - - - - - - - - - - - -

309
**********************************************************************
* COOKIES - Chewy Coconut Bars
**********************************************************************

Chewy Coconut Bars

*Exported fromMasterCook*

Chewy Coconut Bars

Recipe By : Woman’s Day magazine, 1980


Serving Size: 1Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2c butter -- softened
1/2c brown sugar
1c flour
2eggs
1tsp vanilla
2c coconut -- * see note
1c brown sugar
1/4c flour

Mix first three ingredients and pat into a greased 9"x13" pan.Bake at
375F for 12 minutes.

Beat eggs and vanilla.Stir in remaining ingredients.spread over


base.Bake 20 minutes.Cool slightly and cut into bars.

- - - - - - - - - - - - - - - - - -

310
**********************************************************************
* COOKIES - Chinese Chews
**********************************************************************

Chinese Chews

* Exported from MasterCook *

Chinese Chews

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4 cupflour
1cupsugar
1 teaspoonbaking powder
1/4teaspoonsalt
1cupchopped dates
1cupcoarsely chopped walnuts
3 eggs -- beaten

Sift dry ingredients.Stir in dates, walnuts and eggs. Pour into


greased and floured 15 1/2" x 10 1/2" jelly roll pan.Bake at 350F
about 15 minutes. Cut into bars while warm.

Cool; remove from pan. Roll in confectioner’s sugar.

Source:
"BH&G New Cookbook, mid-60’s"
Yield:
"3 dozen"

311
**********************************************************************
* COOKIES - Chocolate Chip Cheese Bars
**********************************************************************

Chocolate Chip Cheese Bars

List of Ingredients

* Exported from MasterCook *

Chocolate Chip Cheese Bars

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Chocolate Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1packagefudge cake mix
2 eggs
1/3 cupvegetable oil
1/3 cupsugar
1cupchocolate chips
1packagecream cheese -- (8 ounce) softened

Mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1 cup
for topping. Put remaining crumb mixture into an ungreased
13-by-9-by-2-inch baking pan. Bake for 15 minutes at 350 degrees. Beat
cream cheese, sugar and 1 egg until light and smooth. Stir in
chocolate chips. Spread over baked layer. Sprinkle with crumb mixture.
Bake 15 minutes longer. Cool before cutting.

Source:
"Columbia Daily Tribune, Columbia, MO"

Recipe

312
**********************************************************************
* COOKIES - Chocolate Covered Cherry Cookies
**********************************************************************

Chocolate Covered Cherry Cookies

*Exported fromMasterCook*

Chocolate Covered Cherry Cookies

Recipe By : Better Homes and Gardens


Serving Size: 18 Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2cup butter or margarine
1cup sugar
1egg
1 1/2teaspoons vanilla extract
1 1/2cupsall-purpose flour
1/4teaspoonsalt
1/4teaspoonbaking soda
1/4teaspoonbaking powder
1/2cup unsweetened cocoa powder
110 oz. jarmaraschino cherries
1/2cup sweetened condensed milk*
1cup semisweet chocolate chips

Preheat oven to 350 degrees. Beat butter and sugar. Add egg and
vanilla and
beat well. Add dry ingredients and stir until smooth. Roll into 1-inch
balls
about the size of a walnut (larger if desired). Place on ungreased
cookie
sheet.Drain cherries and reserve juice. Press center of each ball
with
thumb. Place a cherry in indentation.In a saucepan, heat condensed
milk
and chocolate chips until chips are melted. Stir in 4 teaspoons of
cherry
juice. Spoon about 1 teaspoon of mixture over each cherry and spread
to
cover cherry. (More cherry juice may be added to keep frosting of
spreading
consistency.)Bake for 10 minutes. Makes 18 cookies

* see homemade sweetened condensed milk recipe

- - - - - - - - - - - - - - - - - -

313
**********************************************************************
* COOKIES - Chocolate Revel Bars
**********************************************************************

Chocolate Revel Bars

List of Ingredients

* Exported from MasterCook *

Chocolate Revel Bars

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Chocolate Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
Crust:
1cupbutter
2 cupsbrown sugar
2 eggs
2teaspoonsvanilla
3 cupsrolled oats
2 1/2 cupsflour
1 teaspoonbaking soda
1 teaspoonsalt
Filling:
12ounceschocolate chips
1/2teaspoonsalt
2tablespoonsbutter
1 14 oz. cansweetened condensed milk -- *see Note
1cupchopped nuts
2teaspoonsvanilla

Cream butter and brown sugar.Beat in eggs and vanilla.

Stir together oats, flour, baking soda and salt. Mix with butter/brown
sugar mixture.

Combine filling ingredients and stir on medium heat until smooth.

Pat 1/2 oatmeal mixture into greased 15 1/2" x 10 1/2" pan. Pour in
chocolate mixture.Drop remaining oatmeal mixture over top.

Bake at 350F for 25-30 minutes.

*Note: Homemade Sweetened Condensed Milk:

1 1/2 cups sugar


2/3 cup evaporated milk
4 tablespoons butter

Heat and stir until butter is melted and sugar is dissolved. Makes
about 1 1/2 cups. One can = 1 1/4 cups.

314
Recipe

315
**********************************************************************
* COOKIES - Chocolate Sandwich Cookies
**********************************************************************

Chocolate Sandwich Cookies

These are a favorite at Christmas.


*Exported fromMasterCook*

Chocolate Sandwich Cookies

Recipe By : Taste of Home, Dec. 1996


Serving Size: 48 Preparation Time :0:00
Categories: CookiesChocolate

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2packagesdevil’s food cake mix
4eggs -- lightly beaten
2/3cup oil
1package cream cheese -- softened
1/2cup butter -- softened
3cupspowdered sugar -- more if necessary
1teaspoonvanilla -- * see note
red or green food coloring -- optional

Beat cake mix, eggs and oil.Roll into 1" balls.Place on ungreased
cookie sheets - flatten slightly.Bake@ 350° 8-10 minutes.They will
seem a little underdone.
Beat together remaining ingredients for filling.Sandwich about 1
tablespoon filling between 2 cooled cookies.

- - - - - - - - - - - - - - - - - -

NOTES : You can use peppermint or any other flavoring instead of


vanilla.Try orange filling for Halloween, or cherry for Valentine’s
Day.

316
**********************************************************************
* COOKIES - Date Swirls
**********************************************************************

Date Swirls

These have become a Christmas tradition.

*Exported fromMasterCook*

Date Swirls

Recipe By : Taste of Home, Dec. 1994


Serving Size: 48 Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2cupschopped dates
1cup water
1cup sugar
1cup chopped nuts -- optional
2teaspoons lemon juice
1cup butter -- softened
1cup packed brown sugar
1cup sugar
3eggs
1teaspoonlemon extract
4cupsflour
1teaspoonsalt
3/4teaspoonbaking soda

Cook dates, water, 1 c. sugar, nuts and lemon juice over medium heat,
stirring, until stiff (15-20 minutes).Cool.
Cream butter, sugars, eggs and lemon extract.Stir in remaining
ingredients.Chill one hour.
On lightly floured surface, roll into 2 - 12"x9" rectangles.Spread
with filling and roll up, starting with long end.Slice 1/4"-1/3"
thick.
Bake, 2" apart, on greased baking sheets @375° for 8-10 minutes.

- - - - - - - - - - - - - - - - - -

317
**********************************************************************
* COOKIES - Easy Peanut Butter Cookies
**********************************************************************

Easy Peanut Butter Cookies

*Exported fromMasterCook*

Easiest Peanut Butter Cookies In The World

Recipe By : Community cookbook from Vancouver, WA


Serving Size: 1Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1c peanut butter
1c sugar
1egg
(I add a little vanilla)

Mix and drop on cookie sheet. Press down with fork. Bake at 350F for
10 minutes.

- - - - - - - - - - - - - - - - - -

318
**********************************************************************
* COOKIES - Lemon Squares
**********************************************************************

Lemon Squares

*Exported fromMasterCook*

Lemon Squares

Recipe By : Ginny Glabb, 1992


Serving Size: 24 Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cup flour
1/2cup margarine
1/4cup powdered sugar
2eggs
5tablespoons lemon juice
1cup sugar
1/2teaspoonbaking powder
1cup coconut

Mix the 1 c. flour, margarine and powdered sugar like a pie


crust.Press into a 9"x9" pan.Bake @ 400° for 10-15 minutes.
Beat together remaining ingredients and pour into crust.Bake @ 350°
for 25 minutes.
Cool and cut into squares.

- - - - - - - - - - - - - - - - - -

NOTES : Double recipe for 10"x15" pan.

319
**********************************************************************
* COOKIES - Missouri Cookies
**********************************************************************

Missouri Cookies

List of Ingredients

* Exported from MasterCook *

Missouri Cookies (No Bakes)

Recipe By :
Serving Size: 36Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 cupssugar
1/4 poundbutter
1/2 cupcocoa
1/2 cupmilk
1/2 cuppeanut butter
1 teaspoonvanilla
3 cupsquick cooking oats

Combine first 5 ingredients and bring to a rolling boil. Boil one


minute.Remove from stove and
add the vanilla and oatmeal.Drop on waxed paper by teaspoon.

- - - - - - - - - - - - - - - - - - -

Recipe

320
**********************************************************************
* COOKIES - Mrs. Field’s Chocolate Chip Cookies
**********************************************************************

Mrs. Field’s Chocolate Chip Cookies

*Exported fromMasterCook*

Mrs. Field’s Chocolate Chip Cookies

Recipe By : Mrs. Fields on a TV interview, 1994


Serving Size: 1Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 1/2c flour
1/2tsp baking soda
1/4tsp salt
1c dark brown sugar
1/2c sugar
1c butter -- softened
2lgeggs
2tsp vanilla
2c chocolate chips

Cream eggs, butter and sugars.Add dry ingredients, then chocolate


chips.Bake at 300F for 22-24 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : These are the best chewy chocolate chip cookies!

321
**********************************************************************
* COOKIES - Oatmeal Fudge Bars
**********************************************************************

Oatmeal Fudge Bars

*Exported fromMasterCook*

Oatmeal Fudge Bars

Recipe By : Bisquick, about 1982


Serving Size: 1Preparation Time :0:00
Categories: ChocolateCookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2c packed brown sugar
3/4c butter or margarine -- softened
2eggs
2tsp vanilla
2 1/2c Bisquick® baking mix
3c quick-cooking oats
2c chocolate chips
1can sweetened condensed milk -- * see note
2tbspbutter or margarine
1/2tsp salt
1c chopped nuts -- optional
2tsp vanilla

Mix brown sugar, butter, eggs and 2 tsp. vanilla. Stir in Bisquick and
oats.

Heat chocolate chips, milk, 2 tbsp. butter and salt. Stir until
smooth. Add nuts and vanilla.

Press about 2/3 of the oatmeal mixture into a greased 15 1/2"x10


1/2"x1" jelly roll pan. (Use greased hands.)Spread on chocolate
mixture.Drop remaining oatmeal mixture by tablespoonfuls onto top.

Bake at 350F about 30 minutes until light brown.Cool completely before


cutting into bars.

*Sweetened condensed milk: Heat and stir 1 1/2 c. sugar, 2/3 c.


evaporated milk and 4 tbsp. butter until sugar is dissolved .Makes
about 1 1/2 c (1 can = 1 1/4 c.)

- - - - - - - - - - - - - - - - - -

322
**********************************************************************
* COOKIES - Pizza Cookie
**********************************************************************

Pizza Cookie

*Exported fromMasterCook*

Pizza Cookie

Recipe By : Joanne , Mimi’s Cyber-Kitchen


Serving Size: 1Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
6tbs butter -- softened
1/2c granulated sugar
1/4c light brown sugar
1/2tsp vanilla extract
1egg
1c flour
1/2tsp baking soda
1c peanut butter -- or butterscotch
chips

Heat oven to 350


Line a 12 inch pizza pan with foil; grease the foil.
Beat butter, sugars and vanilla in bowl. Add egg and beat well.
Stir together flour and baking soda and add to mixture along with
peanut butter or butterscotch chips. Spread into prepared pan to 1
inch from edge.
Bake 20-25 min or until lightly browned and set. Cool completely;
carefully lift from pan and peel off foil. Place back on pan.
"Pizza" sauce
In a small bowl, stir together 3 tbs red food color, 1 tbs yellow food
color an 1 tbs cocoa powder until well blended. Stir in 1 cup ready to
spread vanilla frosting and 1 1/2 c powdered sugar. Spread over cookie
to within 1 inch of edge.
For "cheese"
Sprinkle with chopped white chips
Chocolate "Pepperoni" topping
Line a 13x9 inch pan with foil. Divide contents of 1 can (14oz) of
sweetened condensed milk into 2 microwave-safe bowls. In first add 1
1/2 c milk chocolate chips. Microwave on HI 1 min or until mixture is
smooth when stirred. Stir in 1/8 tsp red and 2 drops yellow food
color;spread into prepared pan. In 2nd bowl add 1 1/2c white chips;
microwave at HI for 1 min. Spread on top of chocolate layer.
Refrigerate until firm. Remove foil from pan; peel off foil. Starting
from long end knead together until marbled like pepperoni. Form into a
roll 1 inch diameter. Cover; Refrigerate. Slice to place on "pizza"

- - - - - - - - - - - - - - - - - -

This is a fun gift...looks like pizza!

323
**********************************************************************
* COOKIES - Rolo Cookies
**********************************************************************

Rolo Cookies

* Exported from MasterCook *

Rolo Cookies

Recipe By :Jo~TNT Recipe List


Serving Size: 0 Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 1/4cupflour
1 tsp.baking soda
1cupsugar
1cupbrown sugar
1cupbutter -- softened
2teaspoonsvanilla
2 eggs
19 oz.packageRolo candy

Beat sugars and butter until light and fluffy.Add vanilla and
eggs.Beat well.Add flour and baking soda.Blend well.Chill dough
inrefrigerator for at least 3 hours.Roll 1 tablespoon of dough in palm
ofhand to form a ball.Press Rolo into ball, covering it
completely.Flatten bottom of cookie into palm of hand.Press other side
into
mixture of 1 cup chopped nuts mixed with 1 tablespoon of
sugar.Placecookies, nut side up on a ungreased cookie sheet.Bake at
350^ for 9minutes.

324
**********************************************************************
* COOKIES - Russian Tea Cakes
**********************************************************************

Russian Tea Cakes

A Christmas tradition at our house...

*Exported fromMasterCook*

Russian Tea Cakes

Recipe By :
Serving Size: 36 Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cup soft butter
1/2cup powdered sugar
2teaspoons vanilla
2 1/4cupsflour
1/4teaspoonsalt
3/4cup finely chopped nuts

Mix butter, powdered sugar and vanilla.Stir in remaining


ingredients.Chill dough.Roll into 1" balls and bake on ungreased
cookie sheet @ 375° for 12-15 minutes.Roll in powdered sugar.Cool,
then roll again.

- - - - - - - - - - - - - - - - - -

325
**********************************************************************
* COOKIES - Tassies
**********************************************************************

Tassies

*Exported fromMasterCook*

Tassies

Recipe By :
Serving Size: 24 Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3ozcream cheese -- softened
1/2c butter -- softened
1c flour
1tbspbutter
3/4c brown sugar
1egg
1/2c chopped pecans
1/2tsp vanilla

Cream cream cheese and butter. stri in flour.Chill.Form into small


balls and press into bottoms and up sides of miniature muffin pans.

Melt the one tbsp. butter, add remaining ingredients and mix
well.Spoon into unbaked pastry.

Bake at 325F for 15-20 minutes or until filling is set.Cool slightly


before removing from pans. Makes about 24

Cranberry-Pecan Tassies: Add to filling 1 tsp. finely grated orange


peel (or a little orange extract) and 1/2 c. chopped cranberries.

- - - - - - - - - - - - - - - - - -

326
**********************************************************************
* COOKIES - Ten Minute Cookie Bars
**********************************************************************

Ten Minute Cookie Bars

List of Ingredients

* Exported from MasterCook *

Ten Minute Cookie Bars

Recipe By :Linda H.
Serving Size: 36Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4 cupsquick cooking oats
1cupmelted butter
1cupbrown sugar
1/2 cuppeanut butter
1cupchocolate chips

Mix oats, butter and brown sugar.Press into 9" x 13’ pan.Bake at 400F
for 10 minutes.

Melt peanut butter and chocolate chips. Spread on cooled bars.

- - - - - - - - - - - - - - - - - - -

Recipe

327
**********************************************************************
* COOKIES - Turtle Bars
**********************************************************************

Turtle Bars

*Exported fromMasterCook*

Turtle Bars

Recipe By : Taste of Home, Dec. 1994


Serving Size: 48 Preparation Time :0:00
Categories: Cookies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2cupsflour
1cup packed brown sugar
1/2cup soft butter
1cup pecan halves -- approximately
2/3cup butter
1/2cup packed brown sugar
1cup chocolate chips

Beat flour, 1 c. brown sugar and soft butter 2-3 minutes on medium
speed.Press into 13"x9" pan
Arrange pecan halves in even rows on crust.
Combine 2/3 c. butter and 1/2 c. brown sugar.Boil, stirring, for one
minute.Pour over pecans.
Bake @ 350° for 18-22 minutes until bubbly.
Sprinkle with chocolate chips.Let stand 3 minutes and spread
chocolate, allowing pecans and caramel to show through.
Cool completely and cut in small squares, cutting between the pecan
halves.

- - - - - - - - - - - - - - - - - -

328
**********************************************************************
* COOKIES IN A JAR - Brownie Mix
**********************************************************************

Brownie Mix

*Exported fromMasterCook*

Brownie Mix

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 1/4cupswhite sugar
2/3cup cocoa
1/2cup chopped pecans
1 1/4cupsall-purpose flour
1teaspoonbaking powder
1teaspoonsalt

Directions:Pour sugar into a clean and dry one quart jar. Press down
firmly.Add cocoa powder and press down firmly. Pour in chopped pecans,
making sure pecans are evenly layered in the jar. Combine flour,
baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar:
Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4
cup of butter or margarine and 4 slightly beaten eggs. Mix until
completely blended. Spread batter into a lightly greased or sprayed 9
x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or
until done. Cool in pan. Cut into 2 inch squares.Makes 2 dozen .

- - - - - - - - - - - - - - - - - -

329
**********************************************************************
* COOKIES IN A JAR - Butterscotch Brownie Mix
**********************************************************************

Butterscotch Brownie Mix

*Exported fromMasterCook*

Butterscotch Brownie Mix

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2cup flaked coconut
2cupspacked brown sugar
3/4cup chopped pecans
2cupsflour
1 1/2tablespoons baking powder
1/4teaspoonsalt

Directions:Mix together flour, salt and baking powder. Set aside.Layer


ingredients in order given in a 1 quart sized wide mouth canning jar.
Add flour mixture last. Press each layer firmly in place.Attach this
message to jar:
Butterscotch Brownies
1. Empty jar of brownie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 3/4 cup butter or margarine,softened at room temperature.DO
NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons
vanilla.
3. Mix until completely blended.
4. Spread batter into a sprayed 9 x 13 inch metal pan.
5. Bake at 375 degrees F (190 degrees C) for 25minutes. Cool 15
minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool
completely in pan.Makes 2 dozen.

- - - - - - - - - - - - - - - - - -

330
**********************************************************************
* COOKIES IN A JAR - Chocolate Chip Cookie Mix in a Jar
**********************************************************************

Chocolate Chip Cookie Mix in a Jar

*Exported fromMasterCook*

Chocolate Chip Cookie Mix in a Jar

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cup brown sugar
1/2cup white sugar
1 1/2cupssemisweet chocolate chips
2cupsall-purpose flour
1teaspoonsalt
1teaspoonbaking soda

Directions:Mix the salt and baking soda in with the flour, then layer
the ingredients into the jar. Use scissors to cut a 9 inch-diameter
circle from calico. Place over lid and secure with rubber band. Tie on
a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies...
Preheat oven to 375 degrees F .Sift dry ingredients through a colander
to separate the chocolate chips from other ingredients. Beat 1 cup of
unsalted butter or margarine in a medium bowl. Beat sifted ingredients
into butter until blended.In a small bowl, beat1 egg with 1 teaspoon
of vanilla.Mix beaten egg mixture into butter mixture until blended.
Stir in chocolate chips.Drop teaspoonfuls of batter, spaced well
apart, onto a greased cookie sheet. Bake 8 minutes or until lightly
browned.
Makes 4 dozen

- - - - - - - - - - - - - - - - - -

NOTES : Contents for a one quart jar that is filled with the makings
for chocolate chip cookies. It helps to pack down each layer to make
it fit!

331
**********************************************************************
* COOKIES IN A JAR - Chocolate Covered Raisin Cookie Mix
**********************************************************************

Chocolate Covered Raisin Cookie Mix

*Exported fromMasterCook*

Chocolate Covered Raisin Cookie Mix

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4cup sugar
1/2cup packed brown sugar
1cup chocolate covered raisins
1/2cup milk chocolate chips
1 3/4cupsflour
1teaspoonbaking powder
1/2teaspoonbaking soda

Directions: Mix together the flour, baking powder and baking soda.
Layer ingredients in order given in a quart sizewide mouth canning
jar. Press each layer firmly in place making sure you really pack it
down before you add the flour mixture, it will be a tight fit but it
will work.
Instructions:
Attach instructions to the jar:
Chocolate Covered Raisin Cookies
1. Empty cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon
vanilla
3. Mix until completely blended. You will need to finish mixing with
your hands.
4. Shape into walnut sized balls. Place 2 inches apart on a parchment
lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops
are very lightly browned. Cool 5 minutes on baking sheet. Remove
cookies to racks to finish cooling.Makes 2 1/2 dozen .

- - - - - - - - - - - - - - - - - -

332
**********************************************************************
* COOKIES IN A JAR - Cocoa Peanut Butter Cookie Mix
**********************************************************************

Cocoa Peanut Butter Cookie Mix

*Exported fromMasterCook*

Cocoa Peanut Butter Cookie Mix

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cup packed brown sugar
1 1/2cupspacked confectioners’ sugar
3/4cup cocoa
1 1/2cupsall-purpose flour
1teaspoonbaking powder
1/4teaspoonsalt

Directions: In a separate bowl, mix together the flour, baking powder


and salt. Layer ingredients in order given in a 1 quart ’’wide mouth’’
canning jar. Clean the inside of the jar with a dry paper towel after
adding the confectioners’ sugar and after adding the cocoa powder. Be
sure to pack everything down firmly before adding the flour mixture,
it will be a tight fit.
Instructions to attach to Jar:
Cocoa Peanut Butter Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut
butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla.
3. Mix until completely blended. You will need to use your hands to
finish mixing.
4. Shape into walnut sized balls and place 2 inches apart on a
parchment lined
baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork.
5. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until
edges are browned. Cool 5 minutes on baking sheet then
transfer to a cooling rack to finish cooling.
Makes 3 dozen cookies.

- - - - - - - - - - - - - - - - - -

333
**********************************************************************
* COOKIES IN A JAR - Dreamsicle Cookies
**********************************************************************

Dreamsicle Cookies

*Exported fromMasterCook*

Dreamsicle Cookies

Recipe By : from Top Secret Recipes


Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2c Tang
3/4c sugar
1 1/2c vanilla chips
1 3/4c flour
1/2tsp baking soda
1/2tsp baking powder

Mix flour, baking soda and baking powder.


Layer ingredients in order given in a 1-quart wide-mouth canning jar.
Press each layer firmly in place before adding next ingredient.

Attach this to the Jar

Dreamsicle Cookies
Makes 2 1/2 dozen cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft,1
egg, slightly beaten 1 tsp. vanilla (opt.)
3. Mix until completely blended You will need to finish mixing with
your hands.
4. Shape into balls the size of walnuts. Place 2" apart on sprayed
baking sheets.
5. Bake at 375 degrees F for 12 to 14 minutes, until tops are very
lightly browned. Cool 5 minutes on baking sheet.

- - - - - - - - - - - - - - - - - -

334
**********************************************************************
* COOKIES IN A JAR - M & M&#39;s Cookie Mix
**********************************************************************

M & M’s Cookie Mix

* Exported from MasterCook *

M & M’s Cookie Mix

Recipe By :Sharon H.
Serving Size: 1 Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/4 cupssugar
1 1/4cM&Ms® plain chocolate candy
2cflour
1/2 tspbaking soda
1 1/4tspbaking powder

Directions: Mix together flour, baking soda and baking powder. Layer
ingredients in jar in order given in a 1 quart wide mouth canning jar.
Add the flour mixture last. It will be a tight fit when you add the
flour mixture so be sure to pack everything down firmly.
Instructions to attach to jar:
M & M’s Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add 1/2 cup margarine or butter softened at room temperature. DO
NOT USE DIET MARGARINE Mix in 1 egg, slightly beaten, and 1 teaspoon
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands
4. Shape into balls the size of walnuts and place on a parchment lined
cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are slightly browned. Cool on cookie sheet for about 5minutes
then remove to wire racks to finish cooling.Makes 2 1/2 dozen cookies.

335
**********************************************************************
* COOKIES IN A JAR - Oatmeal Chocolate Chip Cookies
**********************************************************************

Oatmeal Chocolate Chip Cookies

* Exported from MasterCook *

Oatmeal Chocolate Chip Cookies

Recipe By :Sharon H.
Serving Size: 1 Preparation Time :0:00
Categories: Chocolate Cookies
Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2 cchocolate chips -- (5.5-ounce)
2csugar
1stickbutter
1/2 ccocoa
1/2 cmilk
1tspvanilla
5coatmeal

Directions: (Use a funnel that has a 2-inch opening, to layer nicely


in jar.) With wire whisk, mix flour, baking powder, and baking soda.
Pour into jar, pack down level with heavy object. Mix oatmeal in a
blender. Grate chocolate bar and mix into the oatmeal.
Pack on top of flour in jar. Add white sugar and pack down. Add brown
sugar and pack down. Layer chopped nuts on top of brown sugar. Finish
layering jar with mini or regular chocolate chips until even with the
top (no more than 1/2 cup).
RECIPE TO ATTACH TO JAR:
Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips
and nuts into small bowl, set aside. Spoon brown and white sugar into
mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg
and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture
from jar into bowl, mix thoroughly. Roll into walnut size balls, place
on slightly greased cookie sheet 2
inches apart. Bake for 8 to 10 min. Makes 3 dozen.

- - - - - - - - - - - - - - - - - - -

Per serving: 4636 Calories (kcal); 161g Total Fat; (29% calories from
fat); 83g Protein; 772g Carbohydrate; 265mg Cholesterol; 1038mg
Sodium
Food Exchanges: 19 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 31 1/2 Fat; 31 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

336
**********************************************************************
* COOKIES IN A JAR - Oatmeal Raisin Spice Cookie Mix
**********************************************************************

Oatmeal Raisin Spice Cookie Mix

* Exported from MasterCook *

Oatmeal Raisin Spice Cookie Mix

Recipe By :Sharon H.
Serving Size: 1 Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4 cpacked brown sugar
1/2 cwhite sugar
3/4 craisins
2crolled oats
1cflour
1tspcinnamon
1/2 tspnutmeg
1tspbaking soda
1/2 tspsalt

Directions:Mix together flour, ground cinnamon, ground nutmeg, baking


soda and salt. Set aside. Layer ingredients in order given in a 1
quart wide mouth canning jar. It will be a tight fit, make sure you
firmly pack down each layer in place before adding the flour mixture.

Instructions to attach to jar:


Oatmeal Raisin Spice Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 3/4 cup butter or margarine softened at room temp. DO NOT USE
DIET MARGARINE. Stir in one egg, slightly beaten. Add in 1 teaspoon of
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands.
4. Shape into balls the size of walnuts. Place on a parchment lined
cookie sheets 2 inches apart. DO NOT USE WAXED PAPER.
5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes until
edges are lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to baking
racks to finish cooling.
Makes 3 dozen cookies.

337
**********************************************************************
* COOKIES IN A JAR - Orange Slice Cookie Mix
**********************************************************************

Orange Slice Cookie Mix

*Exported fromMasterCook*

Orange Slice Cookie Mix

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4c white sugar
1/2c packed brown sugar
1 3/4c all-purpose flour
1tsp baking powder
1/2tsp baking soda
1 1/2c orange slice candies -- quartered-10 oz. pkg

Directions: Mix together flour, baking


powder and baking soda. Set aside.
Layer ingredients in order given in a quart
sized "wide mouth" canning jar. Press each
layer firmly in place. Add the orange
candies last. It will be a tight fit.
Attach these directions to jar:
Orange Slice Cookies
1. Remove orange slice candy from jar. Set aside.
2 Empty remaining cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
3. ADD: 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Add 1 egg slightly beaten and 1 teaspoon
vanilla.
4. Mix until completely blended. You may need to finish mixing with
your hands.
5. Mix in orange slice candy.
6. Shape into large sized balls.place 2 inches apart on sprayed baking
sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are lightly browned. Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

- - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 767

338
**********************************************************************
* COOKIES IN A JAR - Reese&#39;s Peanut Butter Cup Cookies
**********************************************************************

Reese’s Peanut Butter Cup Cookies

*Exported fromMasterCook*

Peanut Butter Cup Cookie Mix

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4c white sugar
1/2c packed brown sugar
1 1/3c all-purpose flour
1tsp baking powder
1/2tsp baking soda
8cupspeanut butter cups, 0.7 ounce -- cut in 1/2" pieces

Directions:Mix together the flour, baking powder and baking soda. Set
aside.Layer ingredients in order given in a 1 quart ’’wide mouth’’
canning jar. Press each layer firmly in place. It will be a tight fit.
Add chopped peanut butter cups last.Attach these directions to Jar:
Reese’s Peanut Butter Cup Cookies
1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands
to thoroughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Add in 1 egg, slightly
beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with
your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased
cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to racks to
finish cooling.
Makes 2 1/2 dozen cookies.

- - - - - - - - - - - - - - - - - -

339
**********************************************************************
* COOKIES IN A JAR - Sand Art Brownies
**********************************************************************

Sand Art Brownies

*Exported fromMasterCook*

Sand Art Brownies

Recipe By : Epi (Julie/ID)


Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4tsp salt
1/2c plus 1/8 c. flour
1/3c cocoa -- * see note
1/2c flour
2/3c brown sugar
1/2c chocolate chips
1/2c vanilla chips
1/2c nuts

This is a recipe for brownies to give as a Christmas gift....or


whenever. Mix ingredients in a wide mouth quart size jar, just like
sand art that kids make today. Add to wide-mouth quart jar in order
given.( *wipe inside of jar after you add the cocoa, or it will show
in the next layer). This should pack nicely into jar. Include a
decorative tag with instructions for making
the brownies:
Combine contents of jar with: · 1 tsp. vanilla · 2/3 cup vegetable oil
· 3 eggs Pour into a greased 9x9 pan. Bake at 350
degrees for 27-32 minutes.

- - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 0 2633 0

340
**********************************************************************
* COOKIES IN A JAR - Trail Mix Cookie Mix
**********************************************************************

Trail Mix Cookie Mix

*Exported fromMasterCook*

Trail Mix Cookie Mix

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2c packed brown sugar
1/2c white sugar
3/4c wheat germ
1/3c quick-cooking oats
1c raisins
1/3c packed flaked coconut
1/2c all-purpose flour
1tsp baking powder

Directions: Layer ingredients in order given in a quart ’’wide mouth’’


canning jar.Mix the flour together with the baking powder.Press each
layer firmly in place, it will be a tight fit.Attach directions to
jar:
Trail Mix Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1/2 cup butter or margarine, softened at room temperature. DO
NOT USE DIET MARGARINE. Mix in 1 egg, slightly beaten and 1 teaspoon
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands.4. Shape into walnut sized balls and place 2
inches apart on a sprayed cookie sheets.
5. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes until
edges are lightly browned. Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.Makes 2 1/2 dozen cookies.

- - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 1440 0 0 0 399 0 0

341
**********************************************************************
* COOKIES IN A JAR - White Chocolate Macadamia Cookie Mix
**********************************************************************

White Chocolate Macadamia Cookie Mix

*Exported fromMasterCook*

White Chocolate Macadamia Cookie Mix

Recipe By : Sharon H.
Serving Size: 1Preparation Time :0:00
Categories: Cookies In A Jar

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/4c white sugar
1/2c chopped macadamia nuts
3white chocolate candy bars (1 1/4 oz.) -- coarsely chopped
2c flour
1/2teaspoonbaking soda
1/2teaspoonbaking powder

Directions: Mix together flour, baking soda


and baking powder. Set aside.
Layer ingredients in order given in a quart
sized wide mouth canning jar. Press each
layer down firmly in place. { I use the
bottom of a small clean juice glass and press
each layer firmly in place, especially the
chocolate.} Add the flour mixture last.
Attach these directions to jar:
White Chocolate Macadamia Nut Cookies
1. Empty cookie mix into large mixing bowl. Use you hands to
thoroughly blend mix.
2. Add: 1 stick butter or margarine, softened at room temp. DO NOT USE
DIET MARGARINE. Add in 1 egg slightly beaten and 1 teaspoon of
vanilla.
3. Mix until completely blended. You will need to finish mixing with
your hands. It will take a while to mix into a smooth dough.
4. Shape into walnut sized balls and place 2 inches apart on sprayed
cookie sheets.
5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
tops are very lightly browned. Cool 5 minutes on baking sheet.
Remove to racks to finish cooling. Makes 2 1/2 dozen cookies.

- - - - - - - - - - - - - - - - - -

342
**********************************************************************
* CROCKPOT - Apple Peanut Crumble
**********************************************************************

Apple Peanut Crumble

*Exported fromMasterCook*

Apple Peanut Crumble

Recipe By : adapted from Mable Hoffman’s Crockery Cookery


Serving Size: 6Preparation Time :0:00
Categories: Desserts

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
6cooking apples -- peeled and sliced
2/3c brown sugar
1/2c flour
1/2c rolled oats
3/4tsp cinnamon
1/4tsp nutmeg
2tbspbutter -- * see note
1/3c peanut butter (we use chunky) -- * see note

Place apple slices in crockpot. Combine sugar, flour, oats, cinnamon,


and nutmeg.Cut in butter and peanut butter and sprinkle over apples.
Cook on low 5 to 6 hours.Serve warm with ice cream or whipped cream.

*original recipe called for 1/3 c. butter and 2 Tbs. peanut butter

- - - - - - - - - - - - - - - - - -

343
**********************************************************************
* DESSERTS - Apple Peanut Crumble
**********************************************************************

Apple Peanut Crumble


* Exported from MasterCook *

Apple Peanut Crumble

Recipe By : adapted from Mable Hoffman’s Crockery Cookery


Serving Size : 6Preparation Time :0:00
Categories: Desserts

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
6cooking apples -- peeled and sliced
2/3 c brown sugar
1/2 c flour
1/2 c rolled oats
3/4 tspcinnamon
1/4 tspnutmeg
2 tbsp butter -- * see note
1/3 c peanut butter (we use chunky) -- * see note

Place apple slices in crockpot. Combine sugar, flour, oats, cinnamon,


and nutmeg. Cut in butter and peanut butter and sprinkle over apples.
Cook on low 5 to 6 hours. Serve warm with ice cream or whipped cream.

*original recipe called for 1/3 c. butter and 2 Tbs. peanut butter

- - - - - - - - - - - - - - - - - -

344
**********************************************************************
* DESSERTS - Bananas Foster
**********************************************************************

Bananas Foster

List of Ingredients

* Exported from MasterCook *

Bananas Foster

Recipe By :Frieda M., Hope, ID


Serving Size: 0 Preparation Time :0:00
Categories: DessertsSauces

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4 bananas -- not too ripe
8tablespoonsbutter
8tablespoonsbrown sugar
1/2teaspooncinnamon
1/2 cuprum
4teaspoonsbanana liqueur -- (I left this out and it was still great)

Cut bananas into 4 pieces.Cook in sugar and butter. Sprinkle with


cinnamon.Stir gently to be sure each piece is cooked thoroughly. When
fruit is tender, pour in rum and liqueur and flame.Serve over vanilla
ice cream.

Source:
"Country Gems community cookbook"

- - - - - - - - - - - - - - - - - - -

NOTES : Frieda’s notes: This is a dessert featured at the famous


Brennan’s restaurant in New Orleans.Their recipe was passed on to me
by a friend and we like to serve it for special occasions.

Recipe

345
**********************************************************************
* DESSERTS - Bestever Cobbler
**********************************************************************

Bestever Cobbler

*Exported fromMasterCook*

Bestever Cobbler

Recipe By : The Ruralite, Rural Electric Cooperative Magazine


Serving Size: 6Preparation Time :0:00
Categories: Desserts

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/4c soft butter
1/2c sugar
1c sifted flour
1/4tsp salt
2tsp baking powder
1tsp vanilla
1/2c milk
2 1/2c drained raspberries, blueberries, peaches -- or any fresh
fruit
1c fruit juice

If using fresh fruit, put sugar on it and let it stand, then add water
to juice to make one cup.

No eggs in recipe.

Heat oven to 375F.Cream butter and sugar until light and fluffy.Add
dry ingredients, sifted together, alternately with the milk. Add 1
tsp. vanilla.Pour into a greased loaf pan (10x5x3) or 8-inch square
pan, or 1 1/2 qt. casserole.Spoon drained fruit over batter.sprinkle
with some sugar and cup of fruit juice.

Bake 45-50minutes.

- - - - - - - - - - - - - - - - - -

NOTES : Recipe by Bertha Webster, Dallesport, WA

346
**********************************************************************
* DESSERTS - Brownie Pudding Cake
**********************************************************************

Brownie Pudding Cake

*Exported fromMasterCook*

Brownie Pudding Cake

Recipe By : Better Homes and Gardens New Cookbook


Serving Size: 4Preparation Time :0:00
Categories: CakesChocolate
Desserts

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2cup all-purpose flour
1/4cup sugar
3tablespoons unsweetened cocoa powder
3/4teaspoonbaking powder
1/4cup milk
1tablespooncooking oil
1/2teaspoonvanilla
1/4cup chopped walnuts
1/3cup sugar
3/4cup boiling water

1. In a medium mixing bowl, stir together flour, the 1/4 cup sugar, 1
tablespoon of the cocoa powder, and baking powder. Add milk, oil, and
vanilla; stir until smooth. Stir in walnuts. Transfer batter to a
1-quart casserole.
2. Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup
sugar. Gradually stir in boiling water. Pour evenly over batter. Bake
in a 350 degree oven about 30 minutes, or till a wooden toothpick
inserted near the
center of cake comes out clean. Serve warm.

MOCHA PUDDING CAKE: Prepare as above, except add 2 teaspoons instant


coffee crystals with the boiling water.

- - - - - - - - - - - - - - - - - -

347
**********************************************************************
* DESSERTS - Cheesecake Delight
**********************************************************************

Cheesecake Delight

*Exported fromMasterCook*

Cheesecake Delight

Recipe By : Nellie W, 1980


Serving Size: 1Preparation Time :0:00
Categories: Desserts R.R.R.

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1pkg Jiffy yellow cake mix
1lg pkgvanilla pudding -- cooked type
8ozcream cheese
1lg cancrushed pineapple
1smCool Whip® -- or large

Mix Jiffy cake mix (or use 1/2 regular size yellow cake mix) according
to directions, using pineapple juice for the liquid (add water to make
1 c.).Spread in greased and floured 9"x13" pan.Bake at 350F for 15-20
minutes.

Topping:Cook vanilla pudding according to package directions.Adcream


cheese, stirring until melted.Cool.Spread on cooled cake.

Spread on drained pineapple, then Cool-Whip.Best if refrigerated 24


hours.

*This is one of those ooey-gooey things that you can eat way too much
of.

- - - - - - - - - - - - - - - - - -

348
**********************************************************************
* DESSERTS - Cookie Cones
**********************************************************************

Cookie Cones

List of Ingredients

3eggs
2/3 cupsugar
2/3 cupbutter or margarine -- melted
2teaspoonsvanilla
1teaspoonalmond extract
1cupflour

Recipe
Beat together eggs, sugar, butter, vanilla and almond extract.Stir in
flour until smooth.

For each 5" cone, pour 1 1/2 tablespoons batter onto medium-hot
griddle (lightly greas for first few cones). For 7-8" cones use 3-4
tablespoons batter. The flat griddle plates on an electric waffle iron
work well for this. Bake until golden brown, 1 1/2-2 minutes.
(Overbrowned cookies will be likely to crack.)

Quickly lift of cookie with fork or spatula and immediately wrap


around cone form, holding firmly at tip to make sharp point. (Use a
sugar cone covered with foil, or make a cardboard cone.) Let cookie
cool, seam side down on a rack until firm, about 2 minutes. Remove
from form.

Store in airtight container at room temperature for up to a week, or


freeze.Makes about 1 1/2 dozen small cones, about 9 large cones.

Source:
"Sunset Magazine"

349
**********************************************************************
* DESSERTS - Fudge &quot;Pie&quot;
**********************************************************************

Fudge "Pie"

Recipe Introduction
This is decadent. Serve with whipped cream or ice cream.

List of Ingredients
2 cups sugar
1/2 cup cocoa
1/2 cup flour
1 cup butter
4 eggs

Instructions
Melt butter and add cocoa, sugar and flour.
Mix well and add eggs.
Bake at 375F 25-30 minutes.
Makes a 9" square pan.

350
**********************************************************************
* DESSERTS - Kiss Pie
**********************************************************************

Kiss Pie

Light and not-too-sweet.

List of Ingredients
4egg whites
1/2 teaspooncream of tartar
1/2 cupsugar
1/2cup chopped nuts
9 soda crackers

Instructions
Beat egg whites till frothy, then add cream of tartar, beat till
stiff.
Slowly add sugar, then nuts, then crumbled crackers.
Put mixture into a buttered pie pan like a crust.
Bake for 45 mins. @ 325°.
Top with whipped cream or fresh fruit/vanilla yogurt.Be creative with
the topping!

351
**********************************************************************
* DESSERTS - Peach Dessert
**********************************************************************

Peach Dessert

* Exported from MasterCook *

Peach Dessert

Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Desserts

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2 cupsbisquick® baking mix
1/2 cuppacked brown sugar
1 egg
1/2 cupmilk
2tablespoonsbutter -- softened
1 teaspoonvanilla
1packagecream cheese -- softened
1/4 cupmilk
2tablespoonssugar -- if desired
1canpeach halves -- 16 oz. -drained
chopped nuts
Butterscotch Sauce:
3/4 cuppacked brown sugar
1/4 cuplight corn syrup
2tablespoonsbutter
1/4 cupwhipping cream
1/2teaspoonvanilla

Beat baking mix, brown sugar, egg, 1/2 cup milk, butter and vanilla in
large mixer bowl on low speed, scraping bowl constantly, for 30
seconds.Beat on medium speed, scraping bowl occasionally, for 4
minutes.Pour into greased and floured 9" cake pan.Bake at 350F for
30-35 minutes, until pick comes out clean. Cool completely. Do not
remove from pan.

Beat cheese, 1/4 c. milk and 2 tablespoons sugar until smooth.Spread


over cake. Pat peach halves dry; place cut sides down in circle on
cream cheese mixture.Sprinkle nuts around edge of cake.Serve with
Butterscotch Sauce.

Butterscotch Sauce:Heat brown sugar, corn syrup and butter to boiling


over low heat, stirring constantly.Stir in cream and vanilla.Cool
completely.Stir before serving.

Source:
"from a Bisquick recipe card, about 1980"

- - - - - - - - - - - - - - - - - - -

352
**********************************************************************
* DESSERTS - Pear Cheese Pie
**********************************************************************

Pear CheesePie

*Exported fromMasterCook*

Pear CheesePie

Recipe By : BH&G New Cookbook - 1968-ish


Serving Size: 6Preparation Time :0:00
Categories: Desserts

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3pears (can also use canned), or 4 -- depending on size
1graham cracker pie crust, 9 inch
2egg yolks -- well beaten
18 oz. cream cheese
1c sour cream
1/2tsp grated lemon rind
1tsp lemon juice
1/2c sugar
1tbspflour
1/2tsp salt
1/2tsp nutmeg
2egg whites
1/4tsp cream of tartar
1/4c sugar

Slice pears into crust.Combine egg yolks and softened cream cheese;
beat smooth.Blend in sour cream, lemon peel and lemon juice.Combine
1/2 c. sugar, flour, salt and nutmeg; add to cheese mixture; mix
well.Pour over pears.Bake at 375F about 25 minutes or just till set.

Meanwhile beat egg whites with cream of tartar until frothy.Gradually


add 1/4 c. sugar, beating until stiff peaks form.Spread meringue over
filling, sealing to edges of crust.Continue baking 10 minutes longer
or until meringue is golden brown.

- - - - - - - - - - - - - - - - - -

353
**********************************************************************
* DESSERTS - Tassajara Peach Kuchen
**********************************************************************

Tassajara Peach Kuchen

List of Ingredients

* Exported from MasterCook *

Tassajara Peach Kuchen

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Desserts

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2 cupbutter
2 cupsflour -- (I use 1 1/2)
1/4teaspoonbaking powder
1/2teaspoonsalt
1cupheavy cream -- or sour cream
1cupbrown sugar
12peach halves -- (or use slices)
2 eggs
2teaspoonscinnamon

Cut butter into flour, baking powder, salt and 2 tablespoons of the
sugar until it looks like coarse meal. Press firmly into baking pan.

Arrange peaches over top of crust. Sprinkle with remaining sugar and
cinnamon. Bake 15 minutes at 400F.

Pour eggs beaten with cream over top and bake 40 minutes longer at
375F.

Source:
"Tassajara Bread Book, 1970"

- - - - - - - - - - - - - - - - - - -
NOTES : May use other fruits.

Recipe

354
**********************************************************************
* FISHandSEAFOOD - Halibut with Two Pepper Sauce
**********************************************************************

Halibut with Two Pepper Sauce

This is an original recipe, created out of desperation with what I had


on hand.It’s easy and looks very gourmet.

List of Ingredients
2 halibut fillets
2 tbsp butter
3 cloves garlic -- minced
1 sm tomato -- diced
lemon pepper
cracked black pepper
dill weed
white wine -- a splash
1/3- 1/2 c cream

Instructions
Sprinkle both sides of halibut fillets with lemon pepper, cracked
pepper and a pinch of dill weed. Fry in butter and garlic.
Remove fish from pan and turn heat to high.Toss in a splash of wine
and the tomatoes and cook on high until liquid is reduced and tomatoes
just start to soften.
Stir in cream. Serve over fillets.

Final Comments
Serves 2

355
**********************************************************************
* FISHandSEAFOOD - Oven Fried Snapper
**********************************************************************

Oven Fried Snapper

*Exported fromMasterCook*

Oven Fried Snapper

Recipe By : Pat, 11/97


Serving Size: 6

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2lbRed snapper -- or perch fillets
1/2c oil
3clovesgarlic -- pressed
1tsp salt
1c parmesan cheese
1c dry bread crumbs

Rinse fish with cold water, pat dry with paper towels. Cut fish into
six serving size portions.Combine oil, salt and garlic in oblong
baking dish.Place fish in mixture and let marinate 10 minutes.Turn and
let marinate another 10 minutes.Remove fish from marinade.Roll in
cheese, then crumbs. place on well-greased cookie sheet.Bake at 500F
for 12-15 minutes or until fsh flakes easily when tested with for

- - - - - - - - - - - - - - - - - -

356
**********************************************************************
* HOMEMADE - Amaretto
**********************************************************************

Amaretto

*Exported fromMasterCook*

Amaretto

Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3cupssugar
2cupswater
1lemon peel
6tablespoons almond extract
1tablespoonchocolate extract
1tablespoonvanilla extract
3cupsvodka
1/2cup bourbon

Simmer sugar, water and lemon peel 20 minutes.Remove from heat.Remove


lemon peel and add remaining ingredients.

- - - - - - - - - - - - - - - - - -

357
**********************************************************************
* HOMEMADE - Candied Cranberries
**********************************************************************

Candied Cranberries

*Exported fromMasterCook*

Candied Cranberries

Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4cupssugar
1cup water
2packagesfresh cranberries

Heat sugar and water to dissolve sugar.Add cranberries and heat VERY
SLOWLY almost to boiling.Cool.Repeat this process, stirring
occasionally, 4 or 5 times, until berries are shiny and candied.Be
patient - if you heat them too fast, they pop. If you want, you can
poke each berry with a pin and they’ll hold their shape better.

Drain well and spread to dry for a bit.If you have a dehydrator, put
them in for a day.

- - - - - - - - - - - - - - - - - -

NOTES : The syrup that’s left over is a beautiful red and great on
pancakes.

358
**********************************************************************
* HOMEMADE - Flavored Syrups
**********************************************************************

Flavored Syrups

*Exported fromMasterCook*

Flavored Syrups

Recipe By : Katie
Serving Size: 1Preparation Time :0:00
Categories: Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1partwater
1partsugar
you can use more sugar for a thicker syrup
flavorings, to taste -- * see note
food coloring, if desired -- * see note

Boil sugar and water for one minute.Add flavorings and bottle.

*note: Use whatever flavorings or extracts you desire. A favorite is


Creamsicle, orange and vanilla extracts with a bit of orange food
coloring. Or, Almond Joy, chocolate extract and almond extract.
Flavors and colors are strictly "to taste".

- - - - - - - - - - - - - - - - - -

359
**********************************************************************
* HOMEMADE - Irish Cream
**********************************************************************

Irish Cream

*Exported fromMasterCook*

Irish Cream

Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 3/4cupsIrish whiskey
1can sweetened condensed milk -- * see note
1cup light cream
2tablespoons chocolate syrup
2teaspoons instant coffee
1teaspoonvanilla
1/2teaspoonalmond extract
4eggs or egg substitute

Blend together on low.* Homemade sweetened condensed milk: Heat and


stir until butter is melted and sugar is dissolved: 1 1/2 c. sugar,
2/3 c. evaporated milk, 4 Tb. butter.Make about 1 1/2 c. (1 can=1 1/4
c.)

- - - - - - - - - - - - - - - - - -

360
**********************************************************************
* HOMEMADE - Lick It Later Sticker Glue
**********************************************************************

Lick It Later Sticker Glue

List of Ingredients

* Exported from MasterCook *

Lick It Later Sticker Glue

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 packetunflavored gelatin
1/4 cupboiling water
1 tablespoonsugar
1/4teaspoonflavoring -- optional

Pour gelatin into a heatproof container.Add boiling water and stir


with a fork until gelatin is dissolved. Add sugar and continue
stirring until dissolved. Add flavoring and stir. Spread thinly on the
back of whatever you want to make into a sticker.Let dry. Lick it
later!

Source:
"Summer Reading Program workshop"

Recipe

361
**********************************************************************
* HOMEMADE - Orange Chocolate Cream
**********************************************************************

Orange Chocolate Cream

If you like Bailey’s, you’ll love this...

*Exported fromMasterCook*

Orange Chocolate Cream

Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2cupsbrandy, scotch or whiskey
1can sweetened condensed milk -- * see note
3tablespoons chocolate syrup -- or more
1 1/2teaspoons orange extract
1cup cream or evaporated milk
3eggs or egg substitute

Blend liquor, condensed milk and flavorings on low.Blend in cream,


then eggs.
*Homemade sweetened condensed milk: Heat and stir until butter is
melted and sugar is dissolved: 1 1/2 c. sugar, 2/3 c. evaporated milk,
4 Tb. butter. (1 can=1 1/4 c.)

- - - - - - - - - - - - - - - - - -

362
**********************************************************************
* HOMEMADE - Peach Cream
**********************************************************************

Peach Cream

*Exported fromMasterCook*

Peach Cream

Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2large peaches -- pureed to make 1 cup
1 1/2cupsAmerican whiskey
1/2cup vodka
1/4cup sweetened condensed milk
1/2cup evaporated milk
1/2cup 2% low-fat milk

Blend together on low speed.

- - - - - - - - - - - - - - - - - -

363
**********************************************************************
* HOMEMADE - Raspberry Liqueur
**********************************************************************

Raspberry Liqueur

*Exported fromMasterCook*

Raspberry Liqueur

Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3cupsraspberries
2cupsBrandy, approximately
3/4cup Sugar
1/3cup Water
1tablespoonLemon zest, grated
1/2teaspoonGlycerine; optional

Lightly crush 2 cups of the berries with a fork;


place in a quart-size glass canning jar or any
other that has an enamel-lined lid. Pour in
enough brandy to cover the berries. Add equal
portions of the remaining berries and brandy to
reach the top of the jar’s lip; make sure that all
the berries are covered by the brandy. Pour in
just enough brandy to begin a small overflow,
then tightly cap the jar and wipe the outside
clean. Allow to steep in a cool, dark place for 2
months. Or, tape a piece of black construction
paper around the jar. Every 2 weeks, gently
shake the jar to distribute the flavors. After 2
months, gently pour the jar’s contents through a
regular strainer or sieve; discard the residue.
Follow this by 2 strainings through slightly
dampened cheesecloth or through a large clean
coffee filter placed inside a funnel; loosely
cover the contents with plastic wrap, since the
process may take several hours. In a small pan,
combine the sugar, water, and lemon zest. Bring
to a boil over moderate-high heat. Simmer,
uncovered for 5 minutes. Let cool to room
temperature. Add the optional glycerine, if
desired. Funnel into a glass bottle, then funnel
in the sugar syrup through a strainer, to remove
the zest. Cover tightly; shake to blend. Let
mature at room temperature, or slightly cooler,
for at least 1 month. Can use vodka instead of
brandy. From "Glorious Liqueurs," Mary
Morris.
364
- - - - - - - - - - - - - - - - - -

365
**********************************************************************
* HOMEMADE - Sweetened Condensed Milk
**********************************************************************

Sweetened Condensed Milk

1 1/2cupssugar
2/3cupevaporated milk
4 tablespoonsbutter

Heat and stir until butter is melted and sugar is dissolved.Makes


about 1 1/2 cups. One can = 1 1/4 cups.

366
**********************************************************************
* HOMEMADE - Vanilla Cream
**********************************************************************

Vanilla Cream

*Exported fromMasterCook*

Vanilla Cream

Recipe By :
Serving Size: 1Preparation Time :0:00
Categories: Liqueurs And Drink Mixes Homemade

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cup sugar
1/2cup water
1cup vodka
1cup brandy
1tablespoonvanilla
1can evaporated milk
4eggs or egg substitute
1vanilla bean

Boil and cool sugar and water.Blend in liquors and vanilla. Blend in
milk on low.Pulse in eggs. Add vanilla bean to bottle.

- - - - - - - - - - - - - - - - - -

367
**********************************************************************
* LOW CARB - Potato Pancakes Low Carb
**********************************************************************

Potato Pancakes Low Carb


List of Ingredients

* Exported from MasterCook *

Potato Pancakes Low Carb

Recipe By :Barbo’s Low Carb Recipe Archives


Serving Size : 8 Preparation Time :0:00
Categories: Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
5 ounces jicama -- grated
2tablespoons onion -- grated
1 whole egg
2tablespoons Atkins Baking Mix
3tablespoons cooking oil -- for frying
1/2 teaspoon salt -- or to taste
1/4 teaspoon pepper -- or to taste

Makes 8 ’potato pancakes’ @ 1.3 grams each. Total carb grams.7 with
fiber deducted

5 ounces jicama after peeling and grated,equals 2 c.

In a pyrex measure dish place grated jicama and water to almost


cover. Place a lid on and nuke on high for 6 minutes (I have 900
watts).
Remove and drain in a colander.
Place back in pyrex and let come to room temp.
Grate onion and throw in with jicama, add seasonings, the egg and
baking mix (or use Hodgson’s soy flour with baking powder).
Mix well. In large skillet heat your oil and add the batter in blobs
until you have 7-8 pancakes. Fry on each side until nice and brown.
Keep turning.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 61 Calories; 6g Fat (83.1%


calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber;
23mg Cholesterol; 141mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat.

NOTES : I nuke the jicama 9-10 minutes, and use flour instead of the
Atkins Mix. This makes each patty 2 carbs.

Recipe

368
**********************************************************************
* LOW CARB - Thin Egg Pancakes
**********************************************************************

Thin Egg Pancakes

List of Ingredients

* Exported from MasterCook *

Thin Egg Pancakes

Recipe By :Barbo’s Low Carb Recipes


Serving Size: 12Preparation Time :0:00
Categories: Breads, Quick

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
5wholeeggs
1/2 cupwater
1/2 cupcream
1/2 cupAtkins Baking Mix -- or flour (flour will add 3-4 grams carbs
per pancake)

Whirl in blender and cook over medium heat in a crepe pan or 7" cast
iron skillet.The pan will need to be oiled for the first few crepes.
Lay on waxed paper.

Description:
"Low carb crepes"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 52 Calories; 4g Fat (75.8%


calories from fat); 3g Protein; 1g Carbohydrate (MasterCook does not
recognize Atkin’s Baking Mix, so this count will be a little higher);
0g Dietary Fiber; 87mg Cholesterol; 27mg Sodium.Exchanges: 1/2 Lean
Meat; 1/2 Fat.

NOTES : I use these for manicotti and enchiladas. They can be


sweetened and a little vanilla added for dessert crepes.

Recipe

369
**********************************************************************
* MAIN DISHES - Florentine Crepe Cups
**********************************************************************

Florentine Crepe Cups


List of Ingredients

* Exported from MasterCook *

Florentine Crepe Cups

Recipe By :Cissy, Mimi’s Cyber-Kitchen


Serving Size : 0 Preparation Time :0:00
Categories: Side Dishes

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
Crepes:
2/3cup flour
1/2tsp salt
1cup milk
3 eggs -- beaten
Filling:
1 1/2cups shredded cheddar cheese -- (6 oz)
3Tbsp flour
3 eggs -- lightly beaten
2/3cup mayonnaise (not low fat)
1package frozen spinach -- (10 oz.) defrosted
and squeezed dry
1can sliced mushrooms -- (4 oz.) drained
1/2tsp salt
1dash freshly ground pepper
6 slices bacon -- cooked crisp and crumbled (discard
drippings)

Combine ingredients and whisk until smooth. Let rest for 1/2 hour.
Heat a crepe pan or 8" skillet until hot. Add a dot of margarine and
when melted, pour in 2 Tbsp of crepe batter. Cook on one side only.
This should make 12 crepes. Stack crepes between pieces of waxed paper
and store, covered, in fridge.

Toss cheese with flour and add remaining ingredients except for bacon
(you will add that just before baking).

When ready to bake, preheat oven to 350. Grease 12 regular sized


muffin cups and fit one crepe into each cup, cooked side down (the
edges will ruffle slightly).Add bacon to cheese mixture and divide
among crepe cups.

Bake for 40 min., or until set. Garnish with extra bacon curls, if
desired.

- - - - - - - - - - - - - - - - - - -

Katie’s note: This is also very good with diced ham.


Recipe

370
**********************************************************************
* MEATS - Boston Butt in Coke Gravy
**********************************************************************

Boston Butt in Coke Gravy

My family loves this. It’s easy, too:

*Exported fromMasterCook*

Boston Butt in Coke Gravy

Recipe By : Sherry/TX - Epicurious forum


Serving Size: 1Preparation Time :0:00
Categories: Pork

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
*****NONE*****

Cook a Boston Butt pork roast at 350 in a covered pan for about 2
hours, pour a can of Real Coke over it and continue cooking covered
for about 1 1/2 hours more or until it is falling apart.I thicken the
liquid with a little cornstarch and water and it makes a wonderful
gravy for mashed potatoes.

- - - - - - - - - - - - - - - - - -

371
**********************************************************************
* MEATS - Cherry Coke Glazed Ham
**********************************************************************

Cherry Coke Glazed Ham

List of Ingredients

* Exported from MasterCook *

Cherry Coke Glazed Ham

Recipe By :Katie, Easter 2001


Serving Size: 0 Preparation Time :0:00
Categories: Pork

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 fresh ham -- 4-5 lbs.
1cancherry cola

Bake ham at 325F. Pour can of cherry coke over ham while baking. Baste
often until ham reaches internal temperature of 170F.

- - - - - - - - - - - - - - - - - - -

NOTES : This is a nice change from cola basted ham. The cherry cola
gives the ham a nice reddish glaze.

Recipe

372
**********************************************************************
* MEATS - Honey-Mustard Tenderloin
**********************************************************************

Honey-Mustard Tenderloin

* Exported from MasterCook *

Honey-Mustard Tenderloin

Recipe By : MC5 - BettyCrocker’s Casual Dining


Serving Size: 4 Preparation Time :0:00
Categories: Pork

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1poundArmour pork tenderloin
4tablespoonshoney
2tablespoonscider vinegar
2tablespoonsbrown sugar
1 tablespoonprepared mustard

Preheat oven to 400 degrees F. In a small bowl, combine honey,


vinegar,
sugar and mustard well. Coat tenderloin well with sauce. Place
tenderloin in a shallow pan and roast for 20-25 minutes, until meat
thermometer inserted register 155-160 degrees F. Slice to serve.

Source:
"Swift & Company"
"http://www.freshpork.com/index.html"

Katie’s notes: I used dijon mustard and basted often.

- - - - - - - - - - - - - - - - - -
-

Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from
fat);
23g Protein; 23g Carbohydrate; 61mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1 1/2 Other Carbohydrates

373
**********************************************************************
* MEATS - Lemon and Basil Pork Chops
**********************************************************************

Lemon and Basil Pork Chops

One of my sister’s recipes:

*Exported fromMasterCook*

Lemon and Basil Pork Chops

Recipe By : Pat , 11/97


Serving Size: 4Preparation Time :0:00
Categories: Main DishesPork

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2cup Italian bread crumbs
4boneless pork chops
1tablespoonbutter -- melted
2teaspoons grated lemon rind
1teaspoondried basil
1egg -- slightly beaten
1teaspoonlemon juice

Preheat oven to 375°.Grease a 15"x10" baking pan.


Combine egg and basil.
Combine bread crumbs, butter, lemon peel, and basil.
Dip chops in egg mixture, then crumbs.Bake 30-40 minutes, turning
once halfway through baking.

- - - - - - - - - - - - - - - - - -

374
**********************************************************************
* MEATS - Orange Pork Tenderloin
**********************************************************************

Orange Pork Tenderloin

Taken from the TNT recipe list, originally from Trim & Terrific
American Favorites by Holly Clegg.

List of Ingredients
2 - one poundpork tenderloins
1/4cup Dijon mustard
1/4cup green onions -- sliced
1teaspoon dried rosemary
1 teaspoon dried tarragon
1/8teaspoon pepper
1/2teaspoongarlic -- minced
1/2cup orange marmalade -- divided
1/2cup water
1/3cup low sodium chicken broth

Instructions
Trim fat from tenderloins. Cut them lengthwise down the
center,cutting halfway through the meat but not cutting all the way
through.
In a small bowl, combine the mustard, green onions, rosemary,
tarragon, pepper & garlic.
Spread the mustard mixture on the cut surfaces of the tenderloin.
Reshape the tenderloin & tie, if desired.
Place it on a rack in a shallow roasting pan & brush with 4 tbsp of
the marmalade.
Bake at 400F for 40-50 min until tender, or until a meat thermometer
registers 160F.
For the sauce, combine the remaining 4 tbsp marmalade, water & broth
in a small saucepan. Bring to a boil, then reduce the heat. Simmer
5-10 minutes, or until thickened.
To serve, slice the tenderloin & spoon the sauce over.

Final Comments
This is good with or without the sauce. I often skip it if I’m in a
hurry.

375
**********************************************************************
* MEATS - Pork Chops Braised in Wine
**********************************************************************

Pork Chops Braised in Wine

Thrown together out of desperation, this has become a favorite quick


and easy main dish:

*Exported fromMasterCook*

Pork Chops Braised in Wine

Recipe By : Katie
Serving Size: 1Preparation Time :0:30
Categories: Main DishesPork

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
6boneless pork chops
rosemary
garlic powder
1/3cup dry white wine

Rub chops with garlic and rosemary.Brown in a little oil.Add wine,


cover, and braise 20-30 minutes until chops are done.Uncover to reduce
liquid, if necessary.

- - - - - - - - - - - - - - - - - -

NOTES :This is a fast and easy dish that pairs well with fettuccine
Alfredo.

376
**********************************************************************
* MEATS - Pork Medallions in Garlic Cream Reduction
**********************************************************************

Pork Medallions in Garlic Cream Reduction


List of Ingredients

* Exported from MasterCook *

Pork Tenderloin Medallions in Garlic Cream Reduction

Recipe By :Katie, Jan. 2001


Serving Size : 0 Preparation Time :0:00
Categories: Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2 pork tenderloins
12 large cloves garlic -- thinly sliced
1/2cup wine -- white, blush, white zin, etc.
1/2cup heavy cream
1/2 teaspoon rosemary -- crushed

Slice tenderloins into thin medallions. Sprinkle with salt and freshly
ground pepper and fry in a little oil. Place on oven safe plate and
keep warm.

Saute garlic in pan until lightly toasted. Add wine and cook down to
half. Add cream and cook until thickened. Pour over pork medallions.

- - - - - - - - - - - - - - - - - - -

NOTES : This was quick and easy and very good. I don’t measure, so all
measurements are approximate!

Recipe

377
**********************************************************************
* MEATS - Pork Medallions with Dijon Cream Sauce
**********************************************************************

Pork Medallions with Dijon Cream Sauce

List of Ingredients

* Exported from MasterCook *

Pork Medallions with Dijon Cream Sauce

Recipe By :Katie, 2/01


Serving Size: 0 Preparation Time :0:00
Categories: Pork

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 pork tenderloins
herbes de Provence
1/4 cuponion -- finely chopped
1/2 cupwine -- I used white zinfandel
1/2 cupcream
2teaspoonsdijon mustard
freshly ground pepper

Slice the tenderloins 1/2" thick and flatten to 1//4".Sprinkle with


herbes de Provence and fry in a lightly oiled skillet.Remove from pan
and keep warm.

Saute the onions until they begin to brown.Stir in wine and simmer
until reduced to 1/4. Stir in cream and simmer about 5 minutes until
thickened.Pour over medallions.

Note: This would be good with tarragon instead of the herbes de


Provence.
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 399 Calories; 30g Fat (82.7%
calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber;
105mg Cholesterol; 247mg Sodium.Exchanges: 0 Lean Meat; 1/2 Vegetable;
6 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

Recipe

378
**********************************************************************
* MEATS - Pork Tenderloins with Orange Pepper Sauce
**********************************************************************

Pork Tenderloins with Orange Pepper Sauce


From Cheryl, TNT Recipe List:

* Exported from MasterCook *

Pork Tenderloins with Orange Pepper Sauce

Recipe By : In the Kitchen with Bob


Serving Size : 4Preparation Time :0:00
Categories: Pork

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
12 ouncespork tenderloin -- trimmed of fat
3 tablespoonsflour
2 tablespoonsmargarine or butter
1/4 cupshallot -- chopped
3/4 teaspoon coarsely ground pepper
1/3 cupdry white wine
1 tablespoonshredded orange peel
2/3 cuporange juice

1. Prepare the pork by cutting into 1/2-inch slices, then pounding


between 2 sheets of waxed paper until about 1/4 inch thick. Dust
lightly with the flour.
2. In a wide skillet, melt the margarine over medium-high heat. Addthe
pork, turning once, until browned on both sides. Do this step in
stages if pan isn’t large enough to handle all the pork at once. When
the pork is
browned on the outside, it should be thoroughly cooked through. Remove
to a warmed serving platter, and keep warm in a 200 degree oven.
3. To the drippings in the pan add the shallots and pepper. Cook,
stirring occasionally, until the shallots wilt, then add the wine,
orange peel, and orange juice. Bring to a boil, stirring frequently.
Cook until reduced
to 1/2 cup or so. Pour the sauce over the pork and serve.

379
**********************************************************************
* MEATS - Stuffed Beef Rolls
**********************************************************************

Stuffed Beef Rolls

Recipe Introduction
Source: "Blue Plate Special, the American Diner Cookbook," by
Elizabeth MeKeon & Linda Everett

List of Ingredients
1 tbsp oil
1 green bell pepper -- cubed
1 onion -- sliced
1 clove garlic -- minced
1 1/2 c seasoned bread crumbs
1/4 c grated parmesan cheese
4 cube steaks (or pounded round steak)
3 tbsp oil
1 c water
3/4 c chili sauce
1 beef bouillon cube (or use beef broth instead of water and bouillon
cube)

Instructions
In a large skillet heat 1 Tablespoon of oil and saute the green
pepper, onion, and garlic until tender. Remove and set aside.
In the same skillet heat the 3 Tablespoons of oil and brown the
steaks on all sides.In a mixing bowl blend together the seasoned
breadcrumbs and the Parmesan cheese. Pour even amounts of the mixture
over each steak. Roll and secure with toothpicks.
Combine the water, chili sauce and bouillon cube. Add the vegetables.
Pour over the beef rolls. Cover and simmer for 30 minutes. Baste the
rolls while simmering.
Remove the toothpicks and serve the beef rolls with the sauce.

Final Comments
Serves 4.

380
**********************************************************************
* MEATS - Swiss Steak
**********************************************************************

Swiss Steak

List of Ingredients

* Exported from MasterCook *

Swiss Steak

Recipe By :Katie, adapted from old Joy of Cooking


Serving Size: 0 Preparation Time :0:00
Categories: Beef

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 poundsround steak -- trimmed of fat
seasoned flour*
1/2 cuponion -- chopped
1/2 cupcarrots -- chopped
1/2 cupcelery -- chopped
1/2 cupgreen pepper -- chopped
1 pinttomatoes, canned -- (or a 15 oz. can)
1cupbeef broth -- (I use paste type soup base)

Cut round steak into serving size pieces and pound in seasoned flour.
Brown in a little oil. Place in a casserole dish.

Saute onion, carrots, celery and peppers until limp. Stir in tomatoes
and broth. Pour over steak and bake 1 1/2-2 hours at 325F.

Thicken the gravy if necessary, and serve over mashed potatoes.

*Season flour with salt, pepper, onion powder and garlic powder.

- - - - - - - - - - - - - - - - - - -

Recipe

381
**********************************************************************
* MEATS - Swiss Steak With Mushrooms
**********************************************************************

Swiss Steak With Mushrooms

List of Ingredients

* Exported from MasterCook *

Swiss Steak With Mushrooms

Recipe By :Katie, adapted from Betty Groff’s Country Goodness


Cookbook
Serving Size: 0 Preparation Time :0:00
Categories: Beef

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 poundsround steak -- trimmed of fat
3tablespoonsbutter
2 cupssliced mushrooms
1/2 cupchopped onions
flour, seasoned withsalt and pepper
1 1/2 cupsbeef broth -- (I use paste type soup base)

Saute the onions and mushrooms for about 5 minutes. Remove and set
aside.

Pound flour into beef and brown in remaining butter. Add broth and
vegetables. Cover and simmer on low until very tender, about 45
minutes.

- - - - - - - - - - - - - - - - - - -

Serving Ideas : We like this with noodles.

Recipe

382
**********************************************************************
* PASTA - Creamy Pesto Pasta
**********************************************************************

Creamy Pesto Pasta

*Exported fromMasterCook*

Creamy Pesto Pasta

Recipe By : Tambi - 1997, International Cooking 4H Project


Serving Size: 6Preparation Time :0:00
Categories: PastaSide Dishes

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
8ouncesrigatoni
1small onion -- chopped
3clovesgarlic -- minced
1teaspoonbutter -- or olive oil
8ounceslight cream cheese
3/4cup chicken broth
1/4cup dry white wine
1cup chopped fresh basil
grated fresh Parmesan cheese
salt and pepper

Cook pasta to al dente. Drain.


Meanwhile, sauté onion and garlic in butter.Add cream cheese and stir
until melted.Stir in broth and wine, then add basil. Stir until
wilted.
Add pasta, salt and pepper to sauce and top with Parmesan cheese.

- - - - - - - - - - - - - - - - - -

NOTES : If the sauce gets, too thick, stir in a little milk or water.

383
**********************************************************************
* PASTA - Fettucine Alfredo
**********************************************************************

Fettucine Alfredo

*Exported fromMasterCook*

Fettucine Alfredo

Recipe By : Marilyn B - 1993


Serving Size: 1Preparation Time :0:15
Categories: PastaSide Dishes

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1pound fettuccine -- cooked and drained
1cup butter
1cup Parmesan cheese
1/2cup cream
black pepper

Heat butter until creamy.Add hot fettuccine and toss.Stir in Parmesan


cheese, then cream.

- - - - - - - - - - - - - - - - - -

384
**********************************************************************
* PASTA - Three Garlic Pasta
**********************************************************************

Three Garlic Pasta

List of Ingredients

* Exported from MasterCook *

Three Garlic Pasta

Recipe By :Martha Stewart


Serving Size: 4 Preparation Time :0:00
Categories: Pasta

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 headgarlic -- plus 8 cloves garlic
1poundspaghetti
1TBSP.olive oil
3/4 cupdry white wine
1cuploosely packed flat-leaf parsley
coarsely chopped
1 tsp.red pepper flakes
salt and freshly ground pepper to taste
Freshly grated Parmesan

Heat oven to 425.Wrap garlic head in foil, or place it in a garlic


roaster; roast until garlic becomes soft and golden, about 1 hour. Let
cool and trim tip of head; squeeze out cloves using the back of a
knife.Transfer
cloves to a small bowl and set aside.

Cook pasta until al dente.Drain, and run under cold water to stop
cooking.

Thinly slice 5cloves unroastedgarlic.Finely chop remaining 3


cloves.Heat oil over medium heat in a large skillet.Add sliced garlic;
toastuntil golden and crisp.Remove garlic with a slotted spoon and set
it aside. Add chopped garlic, and saute until translucent, about 1 1/2
minutes.Add roasted garlic and white wine; let simmer
about 3 minutes.Add pasta, parsley, red pepper, salt, and pepper;
toss.Serve sprinkled withtoasted garlic slivers.Grate cheese over each
serving.

- - - - - - - - - - - - - - - - - - -

Recipe

385
**********************************************************************
* POULTRY - Caramelized Garlic Chicken
**********************************************************************

Caramelized Garlic Chicken

This is a quick and easy one from Pillsbury Fast and Healthy®
Cookbook.

List of Ingredients
2 teaspoons olive oil
4 garlic cloves (or more if desired)
4 teaspoons brown sugar
4 boneless skinless chicken breast halves

Instructions
Heat oven to 500°. Line shallow roasting pan with foil; spray foil
with nonstick cooking spray.
Heat oil in small nonstick skillet over medium-low heat until hot.
Add garlic; cook 1 to 2 minutes or until garlic begins to soften.
Remove from heat; stir in brown sugar until well mixed.
Place chicken breast halves in sprayed foil-lined pan; spread garlic
mixture evenly over chicken.
Bake at 500°F for 10 to 15 minutes or until chicken is fork-tender
and juices run clear.

Final Comments
Yield: 4 servings

386
**********************************************************************
* POULTRY - Chicken &#39;n Peaches
**********************************************************************

Chicken ’n Peaches

This is one of my sister’s creations.

*Exported fromMasterCook*

Chicken ’n Peaches

Recipe By : Pat - 11/97


Serving Size: 4Preparation Time :0:00
Categories: PoultryMain Dishes

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4chicken breast halves without skin -- or boneless breasts
salt and pepper
1/4cup butter -- more if you like
1/2cup green onion -- or shallot, minced
4clovesgarlic -- minced, or more
1tablespoonpaprika
1bunch broccoli -- steamed and hot
peach halves -- to cover
1cup sour cream -- or more
1/4cup mayonnaise -- or more
1cup grated fresh Parmesan cheese

Season chicken with salt and pepper.


Melt butter in baking dish (13"x9") and add green onions, garlic and
paprika. Let it begin to cook, then add chicken, turning in mixture
until well-coated.Cover loosely with foil and bake at 375° until
done.
Arrange hot, well-drained broccoli on top of chicken.Put peaches over
top.
Mix sour cream and mayonnaise and spoon over all.Sprinkle with
cheese.
Put under broiler 6-8 minutes or until glazed and richly flecked with
brown.

- - - - - - - - - - - - - - - - - -

387
**********************************************************************
* POULTRY - Chicken Bundles Italian
**********************************************************************

Chicken Bundles Italian

* Exported from MasterCook *

Chicken Bundles Italian

Recipe By : Jo, postedto The TNT Recipes List


Serving Size: 8 Preparation Time :0:00
Categories: Chicken

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 mediumchicken breasts -- skinned boned and
coarsley chopped-(1 ½ cups)
2 cupsgreen onions
1 tbs.olive oil
1 10 ozpkg. frozen chopped spinach -- partially thawed
and drained
1cuplow-fat ricotta cheese
1/2 cup parmesan cheese
1/2 tsp garlic powder
1/4 tspdried oregano -- ground nutmeg
1/4 tsplemon juice
2tbsmelted margarine
8 egg roll wrappers

In a large skillet cook chicken in hot oil over med heat till chicken
is no longer pink and onion is tender. In large bowl combine spinach,
ricotta cheese, parmesan cheese, garlic powder, oregano, nutmeg and
lemon juice. Stir in chicken and onions. Add salt & pepper to taste.
Lightly grease a muffin pan with some melted margarine. Line each with
egg roll wrapper. Divide chicken mixture among eight dishes. Fold the
ends of wrapper over top
of chicken mix,sealing to make a bundle. Brush with remaining melted
margarine. Bake 350-20 to 25 min, or till tops are golden. Loosen with
a knife, remove from pan.

from Better Homes and Gardens Magazine, about 1990

Katie’s note: I added some diced sun dried tomatoes (softened in a


little water).

388
**********************************************************************
* POULTRY - Green Chile and Jack Chicken
**********************************************************************

Green Chile and Jack Chicken

List of Ingredients

* Exported from MasterCook *

Green Chile and Jack Chicken

Recipe By :Lori A, Top Secret Recipes


Serving Size: 4 Preparation Time :0:00
Categories: Chicken

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 tablespoonbutter
1 tablespoonoil
2 clovesgarlic -- mashed
4 skinless boneless chicken breast halves
1cupchicken broth
4 ounceschopped green chiles -- *see Note
2teaspoonsprepared mustard -- *see Note
1cupheavy cream
4 ouncesMonterey jack cheese -- shredded

In ovenproof skillet, melt butter with oil. Add garlic and chicken and
saute 10 minutes, turning once. Remove chicken, pour off fat.

Add chicken brith and scrape up any browned bits on bottom of skillet.
Return chicken to skillet. Add undraine chiles and mustard. Simmer,
uncovered, until chicken is done, about 10 minutes. Liquid should cook
down and be syrupy.

Add cream and simmer until thickened, about 5 minutes. Sprinkle with
cheese. Place under broiler until cheese melts, about 30 seconds.
serve with rice to catch all the wonxderful sauce.

Source:
"Gourmet Magazine"

- - - - - - - - - - - - - - - - - - -

NOTES : Katies notes:


*I have used 1-2 teaspoons chipotle chiles in adobo sauce in place of
the green chiles, and only one teaspoon dijon mustard. Very good!

Recipe

389
**********************************************************************
* POULTRY - Mimi&#39;s Sticky Chicken
**********************************************************************

Mimi’s Sticky Chicken

* Exported from MasterCook *

Mimi’s Sticky Chicken

Recipe By :Mimi’s Hiller, Mimi’s Cyber-Kitchen


Serving Size: 0 Preparation Time :0:00
Categories: Chicken

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4teaspoonssalt
2teaspoonspaprika
1 teaspooncayenne pepper
1 teaspoononion powder
1 teaspoonthyme
1 teaspoonwhite pepper
1/2teaspoongarlic powder
1/2teaspoonblack pepper
1largeroasting chicken
1cuponion -- chopped

In a small bowl, thoroughly combine all the spices.Remove giblets from


chicken; clean the cavity well and pat dry with paper towels.Rub the
spice mixture into the chicken, both inside and out, making sure it is
evenly
distributed and down deep into the skin.Place in a resealable plastic
bag, seal and refrigerate overnight. When ready to roast the chicken,
stuff the cavity with onion, and place in a shallow baking pan.Roast,
uncovered, at 250° for 5 hours (yes, 250° for 5 hours).After the first
hour, baste chicken occasionally (every half hour
or so) with pan juices.The pan juices will start to carmelize on the
bottom of pan and the chicken will turn golden brown.If the chicken
contains a pop-up thermometer, ignore it.Let chicken rest about 10
minutes before carving.

- - - - - - - - - - - - - - - - - - -

390
**********************************************************************
* POULTRY - Turkey Tetrazzini
**********************************************************************

Turkey Tetrazzini
* Exported from MasterCook *

Turkey Tetrazzini

Recipe By : adapted from The New Doubleday Cookbook, 1975


Serving Size : 1Preparation Time :0:00
Categories: Poultry

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 c cooked turkey -- cubed
1/2 lbsliced mushrooms -- sauteed in butter
1 lbspaghetti -- cooked
1/4 c butter
1/4 c flour
2 c turkey stock
1 1/2 c milk -or half milk and half dry white wine
1 c heavy cream -- or milk
2 tspsalt
1/4 tsppepper
3/4 c soft bread crumbs
3/4 c parmesan cheese

Melt butter, stir in flour. Add stock, milk, cream, salt and pepper.
Cook, stirring, until thickened. Stir in turkey, mushrooms and
spaghetti. Place in 3 qt. casserole and top with bread crumbs and
parmesan cheese. Bake, uncovered 30-40 minutes until bubbly. Brown
under broiler if desired.

- - - - - - - - - - - - - - - - - -

391
**********************************************************************
* PRESERVING - ClearJel Two Minute Freezer Jam
**********************************************************************

ClearJel Two Minute Freezer Jam

*Exported fromMasterCook*

ClearJel Two Minute Freezer Jam

Recipe By : Master Food Preserver files, 1995


Serving Size: 0Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
5cupsmashed fruit -- any kind
1/2cup light corn syrup
2cupssugar -- or to taste
3tablespoons Instant ClearJel -- more if necessary

Sift ClearJel and sugar twice. (ClearJel will lump if not well-mixed
with sugar.)Pour into fruit and add corn syrup.Mix well and pour into
freezer containers.

- - - - - - - - - - - - - - - - - -

NOTES :You can use fresh, canned, or frozen fruit, any combination.
Thicken a little more for a great cake filling (favorites are sugar,
ClearJel, lemon juice and water; or raspberry puree, thickened and
sweetened).

392
**********************************************************************
* PRESERVING - Cranberry Chutney
**********************************************************************

Cranberry Chutney

*Exported fromMasterCook*

Cranberry Chutney

Recipe By : Pat, 1998


Serving Size: 1Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1c chopped Granny Smith apple
1c raisins
1c chopped onion
1c sugar
1c white vinegar
3/4c chopped celery
3/4c water
2tsp cinnamon
1 1/2tsp ginger
1/4tsp cloves
1bag fresh cranberries -- (12 oz.)

Combine all ingredients in a large saucepan; bring to a boil.Reduce


heat ans simmer, uncovered 30 minutes or until slightly thick,
stirring occasionally. To can, Process in a boiling water bath for 10
minutes. Makes 4 1/2 pints.

- - - - - - - - - - - - - - - - - -

NOTES : Serve with poultry or pork.

393
**********************************************************************
* PRESERVING - Glacé Fruit
**********************************************************************

Glacé Fruit

List of Ingredients

* Exported from MasterCook *

Glacé Fruit

Recipe By :Deanna DeLong


Serving Size: 0 Preparation Time :0:00
Categories: HolidaysHomemade
Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2 poundsprepared fruit
2/3 cupsugar
1/2 cuplight corn syrup
2 cupswater
1 1/4 cupssugar
2 cupssugar
1cupsugar

First Day: Combine the 2/3 c. sugar, 1/2 c. corn syrup, 2 c. water;
add fruit. Heat to 180F on a candy thermometer.Remove from heat. Cool,
cover and let stand at room temperature 18-24 hours.

Second day: Carefully remove fruit from syrup with a slotted spoon.
Add 1 1/4 c. sugar to syrup and bring to a boil. Remove from heat.With
a large metal spoon, skim foam from surface of syrup. Add fruit to
syrup and heat to 180F.Remove from heat.Cool, cover and let stand at
room temperature 18-24 hours.

Third day: Repeat process of second day, but use 2 c. sugar.

Fourth day: Repeat, but use 1 c. sugar.

After final standing time, remove fruit from syrup.Place in colander


and rinse with cold water.Dry on drying trays at 120F - 140F until
fruit is leathery and has no pockets of moisture.Drying time will be
1/4 that of fresh fruit because so much moisture is replaced by
sugar.

Source:
"How To Dry Fruit"

- - - - - - - - - - - - - - - - - - -

NOTES : To glacé citrus peel use 3/4 pound fruit and halve other
ingredients.

The syrup that’s left makes great pancake syrup.Bring to boil and skim
off foam. You can process it in a hot 394
water bath for 5 minutes.
Recipe

395
**********************************************************************
* PRESERVING - Peach-Jalapeno Chutney
**********************************************************************

Peach-Jalapeno Chutney

*Exported fromMasterCook*

Peach-Jalapeno Chutney

Recipe By : Judy in Mass.


Serving Size: 100Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2PoundsPeaches -- slightly soft
1Cup Cider Vinegar
1Cup Dark Brown Sugar
2ClovesGarlic -- minced
1Small Onion -- finely chopped
2Small Jalapeno Peppers -- seeded and chopped
1TeaspoonMustard Seed
1TablespoonFresh Ginger Root -- minced
1/2Cup Golden Raisins
1TeaspoonCinnamon
1TeaspoonGround Allspice
1/4TeaspoonSalt

Immerse the peaches in a large saucepan of boiling water for about 30


seconds and then remove immediately and plunge into cold water.Peel,
pit, and cut into coarse dice.
Place all the ingredients in a medium non-aluminum Dutch oven or heavy
pot. Bring the ingredients to a boil over medium-high heat.Lower the
heat and let simmer, partially covered, for about 45 minutes.Stir the
chutney frequently, making sure that it does not burn or stick to the
bottom of the pan.Remove from the heat and taste for seasoning.
Immediately pour into hot, sterilized jars and cap jars tightly.Leave
jars sitting on a cloth-covered counter, away from drafts, until cool
and caps have vacuum sealed.***(see below)
Chutney should be refrigerated, where it will keep for several
months.

***Process in a boiling water bath 10 min. @ 0-1000 ft., 11 min.@


1001-2000 ft., 12 min. @ 2001-3000 ft.(add one minute for each 1000
ft. of elevation)

- - - - - - - - - - - - - - - - - -

396
**********************************************************************
* PRESERVING - Peachy Ginger Chutney
**********************************************************************

Peachy Ginger Chutney

List of Ingredients

* Exported from MasterCook *

Peachy Ginger Chutney

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3 1/2 poundspeaches, peeled and diced -- (about 7 large)
1largeonion -- finely chopped
1 yellow pepper -- diced
1 hot red pepper -- diced
1/2 cupcrystallized ginger -- chopped
2 cupscider vinegar
3 cupssugar
1 teaspooncinnamon
1/4teaspoonground cloves
1/4teaspoonmace

Combine ingredients and simmer until thickened. Be careful not to


scorch.

Ladle into hot jars, leaving 1/4" head space. Wipe jar rim clean.
Place lid on jar. Tighten screw band finger tight.

Process in boiling water bath 5 minutes at altitudes of 1000-3000 ft.,


10 minutes at 3001-6000 ft., 15 minutes at 6001-8000 ft., and 20
minutes over 8000 ft.

Source:
"Fatfree recipe archive"
Yield:
"8 1/2 pints"

- - - - - - - - - - - - - - - - - - -

NOTES : We like it spicy...I added a tablespoon of ginger powder and


an extra hot pepper.

Recipe

397
**********************************************************************
* PRESERVING - Peach Chutney
**********************************************************************

Peach Chutney

List of Ingredients

* Exported from MasterCook *

Peach Chutney

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 quartschopped peaches -- peeled and ptiied
1/2 cupraisins
1/2 cupchopped onion
1cupbrown sugar -- warm
1/8 cupmustard seed
1 tablespoonginger
1 teaspoonsalt
1clovegarlic -- minced
1 hot red pepper -- (I used 2 dried red chiles)
2 1/2 cupsvinegar
1 teaspoongaram masala -- (my addition - optional)

Combine ingredients and simmer slowly until thick.Stir frequently to


avoid scorching.

Ladle into hot jars, leaving 1/4" head space. Wipe jar rim clean.
Place lid on jar. Tighten screw band finger tight.

Process in boiling water bath 5 minutes at altitudes of 1000-3000 ft.,


10 minutes at 3001-6000 ft., 15 minutes at 6001-8000 ft., and 20
minutes over 8000 ft.

Source:
"Alltrista canning site"
Yield:
"8 one-half pints"

- - - - - - - - - - - - - - - - - - -

Serving Ideas : Good with pork or poultry, or serve with cream cheese
and crackers.

Recipe

398
**********************************************************************
* PRESERVING - Peach Salsa
**********************************************************************

Peach Salsa

Recipe Introduction
Wonderful with chicken or pork. Try baking chicken breasts in
it...mmmmm. From the Bernardin canning site.

List of Ingredients
6 cups peaches -- diced
1 1/4 cups red onion -- chopped
4 jalapeno pepper -- chopped
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
1 clove garlic -- finely chopped
1 1/2 teaspoons cumin
1/2 teaspoon cayenne

Instructions
Simmer for 5 minutes.
Pack into clean, hot canning jars and process in a boiling water bath
for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20
minutes (above 6000 ft.).

399
**********************************************************************
* PRESERVING - Pear Salsa
**********************************************************************

Pear Salsa

* Exported from MasterCook *

Pear Salsa

Recipe By :Katie
Serving Size: 1 Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cwhite vinegar
8cfirm pears, peeled, cored -- and coarsely chopped
2 sweet red peppers -- chopped
2 green bell peppers -- chopped
4 jalapeno peppers -- chopped,or to taste
1/2 csugar
2 tbsppickling salt
1/2 tspcumin
1/2 tspblack pepper

Simmer until thickened 45 minutes to one hour.Process half pints 15


minutes at 0-1000 ft., 20 minutes at 1000-6000 ft., and 25 minutes
over 6000 ft. Makes about 7 half pints.

- - - - - - - - - - - - - - - - - - -

400
**********************************************************************
* PRESERVING - Pickled Carrots
**********************************************************************

Pickled Carrots

*Exported fromMasterCook*

Pickled Carrots

Recipe By : Sue F, 1996


Serving Size: 1Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4lbcarrots -- approximately
2c cider vinegar
1c sugar -- or 1/2 c. honey
1/2c water
1tbspmixed pickling spice

Cut carrots into thin strips and place lengthwise in 4 pint jars.Pack
fairly tightly.Boil rest of ingredients for 10 minutes.Pour over
carrots (I put some of the pickling spice in each jar) and process 10
minutes at sea level, 15 minutes at 1000-6000 ft., or 20 minutes above
6000 ft.

Best if eaten after 6 weeks or more.

- - - - - - - - - - - - - - - - - -

401
**********************************************************************
* PRESERVING - Pickled Garlic
**********************************************************************

Pickled Garlic

List of Ingredients

* Exported from MasterCook *

Pickled Garlic

Recipe By :Katie
Serving Size: 0 Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
peeled garlic cloves
2partswhite or white wine vinegar (Must be 5% if
you’re going to can the garlic)
1 partwater
jalapeno peppers- 1 per pint jar -- optional
peppercorns- 1/3 tsp. or so per jar -- optional

Either slice the jalapeno peppers, or cut 3 lengthwise slits in each.

Place garlic cloves, peppers and peppercorns in a hot jar. Pour hot
pickling solution over, cap, and store in refrigerator at LEAST a week
before eating. If you like them less crispy, heat the garlic cloves in
the solution for a minute or two.

To can: Place garlic in pint jars. Layer with peppers, or if using


whole peppers, place one in each jar. Fill with hot pickling solution,
leaving 1/2" headspace. Seal and process in a boiling water bath for
10 minutes at elevations of 0-1000 ft., 15 minutes at 1001-6000 ft.,
and 20 minutes above 6000 ft. Let them set for at LEAST a week before
eating.

- - - - - - - - - - - - - - - - - - -

NOTES : This is how we like our garlic. You can add salt, or leave out
the peppers and peppercorns, or use hotter peppers.Sometime I throw in
a little dill weed or a sprig of fresh basil. Last year I layered the
garlic with sliced red and green jalapenos and it made great Christmas
gifts. If the garlic is to be canned, the main thing to remember is
that the pickling solution should be at least half 5% strength vinegar
and you’ll have a safe product.

Recipe

402
**********************************************************************
* PRESERVING - Salsa
**********************************************************************

Salsa
* Exported from MasterCook *

Salsa

Recipe By : Christy R
Serving Size : 1Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
5 poundstomatoes -- peeled and chopped
2 large onions -- chopped
2 poundschili peppers -- * see note
1 head garlic -- chopped
1 tablespoonsalt
1 tablespooncumin
1 teaspoon black pepper
1 cupvinegar

Drain tomatoes in colander. Combine ingredients and cook down to


desired thickness. Process in a hot water bath 15 minutes at 0-1000
ft., 20 min. at 1001-6000 ft., and 25 min. at altitudes over 6000 ft.

- - - - - - - - - - - - - - - - - -

NOTES : Use mild or hot peppers to taste. We like a mixture of


jalapenos and wax peppers.

403
**********************************************************************
* PRESERVING - Spicy Pickled Beets
**********************************************************************

Spicy Pickled Beets


List of Ingredients

* Exported from MasterCook *

Spicy Pickled Beets

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Preserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds beets -- cooked
1 pound onions -- thinly sliced
2 1/2cups cider vinegar
1 1/2cups water
1teaspoon salt
2cups sugar
1 tablespoon mustard seed
1teaspoon whole allspice
1teaspoon whole cloves
3 cinnamon sticks -- broken

Recipe
Wash and drain beets. Leave 2’ of stem and the tap roots. Cover with
water and boil until tender. Remove peel. Slice.

Combine remaining ingredients. Bring to a boil and simmer 5 minutes.


Add beets and cook until heated. remove cinnamon sticks.

Pack hot beets into jars leaving 1/4" headspace. pour hot pickling
solution over beets, leaving 1/4" headspace. remove air bubbles.
Adjust caps. Process in a boiling water bath for 30 minutes at 0-1000
ft., 35 minutes at 1001-3000 ft., 40 minutes at 3000-6000 ft., and 45
minutes over 6000 ft.

Source:
"Ball Blue Book"
Yield:

404
**********************************************************************
* PRESERVING - Spicy Tomato Relish (Chili Sauce)
**********************************************************************

Spicy Tomato Relish (Chili Sauce)

*Exported fromMasterCook*

Spicy Tomato Relish (Chili Sauce)

Recipe By : Lorene Bird - 1984


Serving Size: 1Preparation Time :0:00
Categories: Preserving

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
20tomatoes (5 lb.) -- peeled and chopped
1 1/2cupsonion -- chopped
1cup green pepper -- chopped
1 1/4cupssugar -- white or brown
2teaspoons celery seeds
2teaspoons pickling salt
3/4teaspooncinnamon
3/4teaspooncloves
3/4teaspoonallspice
3/4teaspoonginger
1cup vinegar

Simmer to desired thickness.Pour into hot jars and process 35 minutes


in a hot water bath.

- - - - - - - - - - - - - - - - - -

NOTES :This tastes like a chunky ketchup.You may use a combination of


brown and white sugar; the more brown sugar, the more BBQ sauce-y it
tastes.

405
**********************************************************************
* PRESERVING - Zucchini-Pineapple
**********************************************************************

Zucchini-Pineapple
OK, this sounds like a weird one, but it’s great in breads and cakes.

* Exported from MasterCook *

Zucchini-Pineapple

Recipe By: So Easy To Preserve - U of GA Cooperative Extension


Service
Serving Size : 1 Preparation Time :0:00
Categories : Extension RecipesPreserving

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
4quartsshredded or cubed zucchini -- * see note
46oz can unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3cups sugar
2teaspoons pineapple extract

Mix ingredients (except pineapple extract) and bring to a boil. Simmer


20 minutes. Stir in extract. Fill hot jars with hot mixture and
cooking liquid, leaving 1/2" headspace. Remove air bubbles. Wipe jar
rims. Adjust lids. Process in a boiling water bath; pints and
half-pints for 15 minutes (20 min. above 1000 ft., 25 min. above 6000
ft.).

- - - - - - - - - - - - - - - - - -

NOTES : I use the coarse blade on my old hand crank meat grinder. It
gives the most crushed-pineapple-like texture. A food processor also
works, but the pieces come out sharper.

406
**********************************************************************
* RICE - Spanish Rice
**********************************************************************

Spanish Rice

We couldn’t find a Spanish rice recipe we liked, so we came up with


this one...

*Exported fromMasterCook*

Spanish Rice

Recipe By : Katie - 1997


Serving Size: 6Preparation Time :0:30
Categories: MexicanSide Dishes

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2cupsrice
1/2mediumonion -- chopped
1/2green pepper -- chopped
2tablespoons oil
2cupscanned tomatoes -- chopped
1/2cup water
2teaspoons chili powder
1teaspooncumin
salt -- to taste

Saute rice, onion, and green pepper in oil until onions are
transparent.Add remaining ingredients.Cover and bring to a boil.
Simmer 20-30 minutes until rice is done.Add a little more water if
necessary.

- - - - - - - - - - - - - - - - - -

407
**********************************************************************
* SALADandDRESSING - BLT Salad
**********************************************************************

BLT Salad
List of Ingredients

* Exported from MasterCook *

BLT Salad

Recipe By : Copycat of salad from the Mangy Moose Cafe


Serving Size : 3 Preparation Time :0:00
Categories: Salads And Salad Dressings

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1/2 head lettuce -- or more, cut in bitesize pieces
2 tomatoes -- diced
3/4 pound bacon -- diced
3 slices bread -- toasted and cut into 1" squares
1/2cup mayonnaise
1/2 teaspoon dillweed

Dice and drain tomatoes. Fry bacon until crisp and drain. Let bacon
cool and mix with lettuce, mayonnaise and dillweed. Chill. Just before
serving mix in toasted bread.

- - - - - - - - - - - - - - - - - - -

NOTES : These measurements are all approximate. This is low carb if


you use a bread like Oroweat Lite Wheat Bread which s 5.5 gr. per
slice. You could omit the bread, but it comes out to only about 8
grams of carbs per serving.

Recipe

408
**********************************************************************
* SALADandDRESSING - Cauliflower and Green Bean Salad
**********************************************************************

Cauliflower and Green Bean Salad

*Exported fromMasterCook*

Cauliflower and Green Bean Salad

Recipe By : Katie, 1992


Serving Size: 1Preparation Time :0:00
Categories: Salads And Salad Dressings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
*****NONE*****

Blanche bite-size pieces of cauliflower and green beans for 3 minutes.


Plunge in cold water, then drain.Marinate in Italian dressing.

- - - - - - - - - - - - - - - - - -

NOTES : I discovered this one day when I was freezing and had
leftovers.Very good combination.

409
**********************************************************************
* SALADandDRESSING - Cherry Cola Salad
**********************************************************************

Cherry Cola Salad

One of my daughter’s favorites:

* Exported from MasterCook *

Cherry Cola Salad

Recipe By :Unknown
Serving Size: 12Preparation Time :0:00
Categories: Salads and Salad dressings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
16ouncespitted dark sweet cherries
20ouncescrushed pineapple in juice
3 ouncesblack cherry jello
3 ouncesraspberry jello
12ouncesCoke -- chilled
1cupcelery -- finely chopped
6 ouncescream cheese -- softened

Drain cherries & pineapple. Reserve juice. Add enough water to juices
to make 2 cups. Boil & add jello. Stir until jello is dissolved. Stir
in Coke. Chill until slightly thickened.

Combine celery, cherries & pineapple. Beat cream cheese until smooth &
fluffy. Add to fruit mixture. Fold into Jello. Pour into a slightly
greased 13 x 9 pan (we used a Tupperware mold) . Chill until firm.

410
**********************************************************************
* SALADandDRESSING - Dottie&#39;s Cranberry Salad
**********************************************************************

Dottie’s Cranberry Salad

*Exported fromMasterCook*

Dottie’s Cranberry Salad

Recipe By : Dottie H, 1985


Serving Size: 1Preparation Time :0:00
Categories: Salads And Salad Dressings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1pkg (3 oz.) red jello
12lgmarshmallows -- cut up
1c boiling water
1sm cancrushed pineapple -- drained -I use large
1/2can whole cranberry sauce
1/2c nuts
1c whipping cream -- whipped

Mix jello with boiling water. Add marshmallows and stir until melted.
Cool.

Add pineapple, cranberry sauce and nuts.

When syrupy, fold in whipped cream.

Spray mold with Pam. Chill until set.

- - - - - - - - - - - - - - - - - -

NOTES : Or use green jello and 1 pint cottage cheese instead of


cranberry sauce.

411
**********************************************************************
* SALADandDRESSING - French Dressing
**********************************************************************

French Dressing

*Exported fromMasterCook*

French Dressing

Recipe By : Clipped from a magazine, 1982


Serving Size: 1Preparation Time :0:00
Categories: Salads And Salad Dressings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1can tomato soup
1c oil
1/2c vinegar
1/3c sugar -- or honey
1tsp dry mustard
1tsp celery salt
1tsp pepper
1tsp paprika
1tsp garlic powder
1tsp onion powder

Shake in quart jar.Makes about 3 cups.

- - - - - - - - - - - - - - - - - -

412
**********************************************************************
* SALADandDRESSING - Honey Mustard Slaw
**********************************************************************

Honey Mustard Slaw

List of Ingredients

* Exported from MasterCook *

Honey Mustard Slaw

Recipe By :ReaLemon Easy Cooking With Zing


Serving Size: 6 Preparation Time :0:00
Categories: Salads And Salad Dressings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
8 cupsprepared coleslaw mix
1 mediumapple -- chopped
1/4 cupthinly sliced green onions
1/3 cuplemon Juice
1/4 cupsalad oil
2tablespoonshoney
1 tablespoonbrown mustard
1/4teaspoonsalt
1/4teaspoonpepper

Combine coleslaw mix, apple and green onions in large bowl. For
dressing, combine ReaLemon, oil, honey, mustard, salt and pepper in
screw-top jar. Cover and shake well. Pour over cabbage mixture; toss
gently to coat. Chill 1 to 2 hours. Garnish with carrot curls and
green
onion tops, if desired. Makes 8 servings.
- - - - - - - - - - - - - - - - - - -

Recipe

413
**********************************************************************
* SALADandDRESSING - Lentil Confetti Salad
**********************************************************************

Lentil Confetti Salad

*Exported fromMasterCook*

Lentil Confetti Salad

Recipe By : Washington-Idaho Pea and Lentil Commission


Serving Size: 5Preparation Time :0:00
Categories: Extension RecipesSalads And Salad Dressings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/4pound lentils -- (1/2 cup)
1 1/2cupswater
1teaspoonsalt
1cup cooked rice
1/2cup bottled Italian dressing
1/2cup tomatoes -- seeded and diced
1/4cup chopped green bell pepper
3tablespoons chopped onion
2tablespoons chopped celery
2tablespoons sliced pimiento-stuffed green olives -- optional
chopped parsley

Wash and drain lentils. Bring lentils, water and salt to a boil, and
simmer, covered, about 20 minutes.Do not overcook; lentils should be
tender, but with skin intact.Drain immediately.

Combine with cooked rice, pour dressing over, and refrigerate until
cool.Add remaining ingredients, except for parsley. Garnish with
parsley.

- - - - - - - - - - - - - - - - - -

414
**********************************************************************
* SALADandDRESSING - Mediterranean Pasta Salad
**********************************************************************

Mediterranean Pasta Salad

The dressing for this salad was created when I ran out of Italianand
mixed in some French dressing. Great combo!

*Exported fromMasterCook*

Mediterranean Pasta Salad

Recipe By : Katie
Serving Size: 1Preparation Time :0:00
Categories: Main DishesPasta
Salads And Salad Dressings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2cupsmacaroni, cooked, elbow -- or any small shape
3cupsvegies, any combination (celery, onion,
peas, olives, radishes, zucchini, steamed
and cooled cauliflower, broccoli, carrots) -- cut into pieces
1cup cheese of your choice -- cubed
1cup cooked ham, chicken or salami -- optional
Italian salad dressing
French or Catalina salad dressing

Combine pasta, vegies, cheese and meat and dress to taste with 1/2
Italian dressing and 1/2 French or Catalina dressing. Chill.

Measurements are approximate...use whatever you have.

Favorite French Dressing: 1 can tomato soup, 1 c. oil, 1/2 c. vinegar,


1/3 c. sugar or honey, 1 tsp. EACH dry mustard, celery salt, pepper,
paprika, garlic powder, onion powder.Shake in a jar. Makes about 3
cups.

- - - - - - - - - - - - - - - - - -

NOTES : For a main dish, serve on a bed of lettuce and/or


sprouts.Garnish with tomatoes, hard cooked eggs, or whatever you have
on hand. Made with rotini pasta, it becomes my daughter’s favorite:
Wiggle Worm Salad.

415
**********************************************************************
* SALADandDRESSING - Oriental Chicken Noodle Salad
**********************************************************************

Oriental Chicken Noodle Salad

*Exported fromMasterCook*

Oriental Chicken Noodle Salad

Recipe By : Country Gems Community Cookbook


Serving Size: 1Preparation Time :0:00
Categories: Salads And Salad Dressings

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2headcabbage -- chopped
2green onions -- chopped
1chicken breast -- cooked and diced,
2tbspsesame seeds -- toasted
1/2c almond slivers
1pkg ramen noodles -- uncooked and broken
*Dressing*
1tbspsugar
1/2c oil
1tsp salt -- * see note
1/2pkg ramen seasoning mix -- * see note
1/2tsp pepper
2tbspvinegar

Mix and toss.

*I omit the salt and use the whole seasoning packet.

- - - - - - - - - - - - - - - - - -

416
**********************************************************************
* SALADandDRESSING - Thai Peanut Dressing
**********************************************************************

Thai Peanut Dressing

I’m still tweaking on this one..It’s a great salad dressing or


grilling sauce:
* Exported from MasterCook *

Thai Peanut Dressing

Recipe By :Katie
Serving Size: 16Preparation Time :0:00
Categories: Salads

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2 cvegetable oil
1/4 crice vinegar
1/4 cpeanut butter
2 tbspsoy sauce
1/2 tspginger
1/4 tspred pepper flakes -- or to taste
1/2 tspsugar -- or to taste

Blend well.

Makes 1 cup.

417
**********************************************************************
* SANDWICHES - Meal in a Loaf
**********************************************************************

Meal in a Loaf

*Exported fromMasterCook*

Meal in a Loaf

Recipe By : Bonner County Extension


Serving Size: 8Preparation Time :0:00
Categories: Main DishesExtension Recipes
Breads, Yeast

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4cupsflour
2tablespoons sugar
1/2teaspoonsalt
2packagesyeast
1cup water
1/4cup dijon mustard
2tablespoons butter
1 1/2cupschopped cooked ham -- (8 oz.)
1cup shredded Swiss cheese -- or cheddar
1/2cup chopped dill pickle
1egg -- beaten

Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast.
Heat water, mustard and butter to 125°; stir into flour mixture. Mix
in enough reserved flour to make a soft dough and knead 4 minutes.
*OR* Throw everything in the bread machine.
On a greased baking sheet, roll dough to 14"x12".Sprinkle ham, cheese
and pickle down the center 1/3of dough length.Make cuts from filling
to edges of dough at 1" intervals. Bring strips from opposite sides of
filling together, twist, and place at an angle across filling. Cover.
Let rise until almost double. (Hurry this process by setting bread
over a pan of hot water.)
Brush loaf with egg.Bake @ 375° for 25 minutes. Serve warm.

- - - - - - - - - - - - - - - - - -

418
**********************************************************************
* SAUCES - Caramel Sauce
**********************************************************************

Caramel Sauce

List of Ingredients

* Exported from MasterCook *

Caramel Sauce

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Sauces

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3tablespoonsbutter
1cupbrown sugar
2/3 cupevaporated milk
dashsalt
1 teaspoonvanilla

Melt butter. Stir in remaining ingredients.Cook and stir on medium


heat until boiling.

Source:
"unknown"

- - - - - - - - - - - - - - - - - - -

Recipe

419
**********************************************************************
* SAUCES - Winter Pesto
**********************************************************************

Winter Pesto
List of Ingredients

* Exported from MasterCook *

Winter Pesto

Recipe By :Gwen McD


Serving Size : 0 Preparation Time :0:00
Categories: Sauces

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1teaspoon dried basil
1cup fresh spinach
1cup fresh parsley*
1/4cup walnuts -- or pinenuts
1/4cup olive oil
2 cloves garlic -- minced
1cup parmesan cheese
salt and pepper -- to taste

Wash spinach and parsley; drain well and chop.

Blend all ingredients in food processor.

Can be frozen.

*I use 3/4 c. more spinach and just 1/4 c. parsley instead of the 1 c.
parsley.

- - - - - - - - - - - - - - - - - - -

Recipe

420
**********************************************************************
* SAUCES - Texas BBQ Sauce
**********************************************************************

Texas BBQ Sauce

List of Ingredients

* Exported from MasterCook *

Texas BBQ Sauce

Recipe By : Teri Samuels


Serving Size: 0 Preparation Time :0:00
Categories: PreservingSauces

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2 cupsvinegar
1cupbrown sugar
dashgarlic powder
1largeonion -- minced
3tablespoonschili powder
3tablespoonspaprika
2tablespoonslemon juice
a fewbay leaves
1 bottleketchup
1 bottleA-1® Steak Sauce
1 bottleworcestershire sauce
1 bottleliquid Barbecue Smoke®
1/2bottletabasco sauce
1small jarmustard
3/4 poundmargarine
1 tablespoonsalt
1 tablespoonpepper

Boil vinegar, brown sugar, garlic powder and onion 5-10 minutes.

Add the other ingredients, cook 7-10 minutes.

Cover and regrigerate.Keeps well.

- - - - - - - - - - - - - - - - - - -

NOTES : Teri’s note: Originated with W. Tx chuckwagon range cook in


early 50’s. Bottles are all small bottles.
My note: I leave out the margarine and can this in a water bath for 15
min (0-1000 ft.), 20 min (1000-6000ft), 25 min
(over 6000ft.)

Recipe

421
**********************************************************************
* SNACKS - Caramel Corn
**********************************************************************

Caramel Corn

List of Ingredients

* Exported from MasterCook *

Caramel Corn

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Snacks

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1cupbutter
1cupbrown sugar -- packed
1cuplight corn syrup
popcorn

Combine butter, brown sugar and corn syrup in a medium saucepan. Boil
one minute. Pour over popped corn. Will not turn hard.

Source:
"Idaho Sampler Cookbook"

- - - - - - - - - - - - - - - - - - -

NOTES : I add a little cream to the sauce to make ice cream topping.

Recipe

422
**********************************************************************
* SNACKS - Maple Glazed Nuts
**********************************************************************

Maple Glazed Nuts

This one is my husband’s creation:

*Exported fromMasterCook*

Maple Glazed Nuts

Recipe By : Gary , 1986


Serving Size: 8Preparation Time :0:00
Categories: Snacks

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2cupsnuts
1/3cup butter flavored syrup -- (Mrs. Butterworth’s)

Drizzle syrup over nuts.Nuke 7-10 minutes, stirring often, until nuts
look glazed.Spread on buttered surface to cool.

- - - - - - - - - - - - - - - - - -

423
**********************************************************************
* SNACKS - School Fuel
**********************************************************************

School Fuel

List of Ingredients

* Exported from MasterCook *

School Fuel

Recipe By : Chex cereals


Serving Size: 0 Preparation Time :0:00
Categories: Snacks

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3/4 cuppacked brown sugar
6tablespoonsbutter or margarine
3tablespoonslight corn syrup
1/4teaspoonbaking soda
4 cupsCorn Chex®
4 cupsRice Chex®
1/4 cupchocolate chips

Cover cookie sheet with waxed paper (or tinfoil). Microwave brown
sugar, butter and corn syrup until butter is melted. Stir in baking
soda until dissolved

Stir in cereals. Microwave on high for 3 minutes, stirring every


minute. Spread on cookie sheet. Cool 10 minutes and break into
bite-size pieces.

Melt chocolate chips and drizzle over cereal. Refrigerate 30 minutes


or until chocolate is set. Store in airtight container.

Yield:
"8 cups"

- - - - - - - - - - - - - - - - - - -

Recipe

424
**********************************************************************
* SNACKS - White Chocolate Party Mix
**********************************************************************

White Chocolate Party Mix

*Exported fromMasterCook*

White Chocolate Party Mix

Recipe By : Taste of Home, Dec. 96


Serving Size: 1Preparation Time :0:00
Categories: Snacks

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1pkg (10 oz) mini pretzels
5c Cheerios®
5c Corn Chex® -- or any Chex-y cereal
2c salted peanuts -- (I use dry roasted)
1lbM&Ms® plain chocolate candy
2pkg (12 oz. each) white chocolatechips
3tbspvegetable oil

In a large bowl combine first five ingredients.Melt oil and white


chocolate chips (use good quality baking chips, I tried it with almond
bark, and it wasn’t as good).Stir until smooth.Pour over cereal
mixture and mix well.Spread onto three wax paper lined cookie
sheets.Cool and break apart.. Store in airtight container.Makes 5
quarts.

- - - - - - - - - - - - - - - - - -

NOTES : Use red and green M&Ms and package up for Christmas gifts.
Warning: Highly addictive!

425
**********************************************************************
* SOUPSandSTEWS - Cheesy Sticky Chicken Chowder
**********************************************************************

Cheesy Sticky Chicken Chowder

List of Ingredients

* Exported from MasterCook *

Cheesy Sticky Chicken Chowder

Recipe By :Katie, April, 2001


Serving Size: 0 Preparation Time :0:00
Categories: Soups

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 Sticky Chicken carcass
3 potatoes
1smallonion
2 stalkscelery
1cancreamed corn
1candiced green chiles
18 oz. brickcream cheese
1/2 cupcream -- or evaporated milk

Pick meat off chicken and dice.Cover carcass with water and simmer
1/2-1 hour. Strain and cool broth. Skim off fat.

Cook potatoes, onion, and celery in broth until tender.Add diced


chicken, corn and chiles.Heat through and stir in cheese and cream.
Makes about 1 1/2 qt.

- - - - - - - - - - - - - - - - - - -

Recipe

426
**********************************************************************
* SOUPSandSTEWS - Cheesy Vegetable Chowder
**********************************************************************

Cheesy Vegetable Chowder

*Exported fromMasterCook*

Cheesy Vegetable Chowder

Recipe By : Katie, tweaked and changed for over 20 years


Serving Size: 8Preparation Time :0:00
Categories: Soups

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4large potatoes -- diced
2stalkscelery -- diced
2carrots -- diced
1small onion -- diced
1can corn -- or 2c. fresh
1can green beans -- or 2c. fresh
broccoli,and/or any vegies that sound good -- cut to bite size
3stripsbacon -- cooked and diced,
OR a little liquid smoke -- optional
1can evaporated milk -- or regular milk
18oz brick cream cheese -- (I use Light)
salt and pepper -- to taste

Barely cover vegies and bacon, if used,with water and simmer until
done. (Add broccoli towards the end). Add canned milk, and stir in
cream cheese until melted. Season to taste.

- - - - - - - - - - - - - - - - - -

NOTES : This is a good use for leftover vegies. I’ve also added ham or
chicken instead of the bacon, or try a handful of sunflower seeds!

427
**********************************************************************
* SOUPSandSTEWS - Cream of Morel Soup
**********************************************************************

Cream of Morel Soup

List of Ingredients

* Exported from MasterCook *

Cream of Morel Soup

Recipe By : Katie
Serving Size: 4 Preparation Time :0:00
Categories: Soups

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/2 cupschopped morel mushrooms -- divided
1 1/2 cupschopped onion
2tablespoonsbutter
2tablespoonsflour
1cupmilk -- or half &half, or cream
salt and pepper -- to taste

Combine one cup of the mushrooms, chicken broth and onion. Bring to a
boil; cover and simmer for five minutes.

Place half the mixture in a blender and blend 30-60 seconds, until
smooth. Repeat with remaining mixture and set all aside.

Sauteremaining 1/2 cup mushrooms.Blend in flour.Add milk. Cook and


stir until thickened.

Stir in blended mixture and heat through. Season to taste.

- - - - - - - - - - - - - - - - - - -

Recipe

428
**********************************************************************
* SOUPSandSTEWS - Potato Soup
**********************************************************************

Potato Soup

*Exported fromMasterCook*

Potato Soup

Recipe By : Katie, 1974


Serving Size: 1Preparation Time :0:00
Categories: SoupsVegetarian

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
3lgpotatoes -- diced
1 1/2c mushrooms -- sliced
1c corn -- * see note
1smonion -- diced
1/2c celery -- sliced
1/2c raw sunflower seeds
1/4tsp garlic powder
1/4tsp thyme
salt and pepper -- to taste
1c evaporated milk -- approximately
cheddar cheese -- diced
Monterey jack cheese -- diced

Barely cover vegies, sunflower seeds and herbs with water. Cook until
potatoes are done. Add milk. Heat to almost boiling. Place diced
cheese in bowl and add hot soup.

- - - - - - - - - - - - - - - - - -

NOTES : *Use green beans, broccoli, carrots, or a combination.


Nutr. Assoc. : 0 0 0 0 0 1452 0 0 0 0 0 0

429
**********************************************************************
* SOUPSandSTEWS - Pumpkin Soup
**********************************************************************

Pumpkin Soup

*Exported fromMasterCook*

Pumpkin Soup

Recipe By : Katie, copycatting Wikel House Pumpkin Soup


Serving Size: 4Preparation Time :0:00
Categories: Soups

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2tbspoil
1/4c onion -- minced
3tbspflour
1 1/2c chicken broth
1c milk or cream
2c pureed pumpkin
salt and pepper -- to taste

Saute onion in oil until limp.Stir in flour, then chicken broth.Cook


and stir until thickened.Add milk and pumpkin, salt and pepper. Heat
almost to boiling.Garnish with a dollop of sour cream or yogurt. Makes
about 1 qt.

- - - - - - - - - - - - - - - - - -

430
**********************************************************************
* SOUPSandSTEWS - Sticky Chicken and Green Chile Stew
**********************************************************************

Sticky Chicken and Green Chile Stew

List of Ingredients

* Exported from MasterCook *

Sticky Chicken and Green Chile Stew

Recipe By :Katie, Jan. 2001


Serving Size: 0 Preparation Time :0:00
Categories: Chicken Soups

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 carcass from Mimi’s Sticky Chicken
3 potatoes -- diced
2 stalkscelery -- sliced
1/2onion -- diced
2 clovesgarlic -- minced
14 oz. candiced green chiles
1 10 oz. canRotel diced tomatoes and green chiles

Take as much meat as possible off the Sticky Chicken and dice. Barely
cover anything that’s left with water and simmer an hour or so.Pour
through strainer, cool, and skim fat from top, reserving 1 1/2
tablespoons.

Add remaining ingredients to the stock and simmer until the vegetables
are done.Add water to barely cover vegies if necessary.

Melt the reserved fat with 2 tablespoons flour and stir into stew to
thicken.

Makes 2 - 2 1/2 qt.

Description:
"Spicy!"

- - - - - - - - - - - - - - - - - - -

NOTES : This time we sprinkled monterey jack cheese over the soup.Next
time I think I’ll try some sort of cornmeal dumpling.

Recipe

431
**********************************************************************
* SOUPSandSTEWS - Taco Soup (5 cans-5 minutes!)
**********************************************************************

Taco Soup (5 cans-5 minutes!)

*Exported fromMasterCook*

Taco Soup (5 cans-5 minutes!)

Recipe By : Bonner County Extension Nutrition Program


Serving Size: 4Preparation Time :0:00
Categories:Soups

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1can chili
1can corn
1can olives -- sliced
1can tomatoes -- chopped
1can water
1package taco seasoning mix

Throw everything in a pan and simmer 5 minutes. Garnish each bowl with
sour cream and salsa,shredded cheese, and/or crushed taco chips.

- - - - - - - - - - - - - - - - - -

NOTES : Make this as hot as you like.Can also add refried beans to
stretch.

432
**********************************************************************
* VEGETABLES - Asparagus Casserole
**********************************************************************

Asparagus Casserole

*Exported fromMasterCook*

Asparagus Casserole

Recipe By : Christy R, 1975


Serving Size: 1Preparation Time :0:00
Categories: Casseroles Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2c cooked asparagus -- cut in 2" pieces
3eggs
1tsp salt
1/4tsp pepper
1pimiento -- diced small (opt.)
1c milk
3/4c cracker crumbs
1c cheddar cheese -- cut in 1/4" cubes
3tbspbutter -- optional

Beat eggs, add salt, pepper, pimiento, milk, crumbs and cheese. Stir
in asparagus.Pour into greased 1 1/2 qt. casserole.Melt butter and
pour over top.

Bake at 350F, uncovered, for 30 minutes or until set.

- - - - - - - - - - - - - - - - - -

433
**********************************************************************
* VEGETABLES - Broccoli or Cauliflower Morsels
**********************************************************************

Broccoli or Cauliflower Morsels

*Exported fromMasterCook*

Broccoli or Cauliflower Morsels

Recipe By : Victory Garden Cookbook


Serving Size: 6Preparation Time :0:00
Categories: Side DishesVegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2large eggs
2cupsblanched broccoli or cauliflower -- chopped fine
1 1/2cupsfresh bread crumbs
1cup shredded mozzarella cheese, or Swiss -- or Parmesan
salt and pepper
1teaspoongarlic -- minced
1/3cup vegetable oil

Beat eggs and combine with everything but oil.Form into 1"-1 1/2"
balls. Cook in oil until browned on all sides, about 5 minutes.

- - - - - - - - - - - - - - - - - -

NOTES :Good as a side dish, or make smaller for cocktail tidbits, or


serve cold.

434
**********************************************************************
* VEGETABLES - Broiled Pesto Tomatoes
**********************************************************************

Broiled Pesto Tomatoes


List of Ingredients

* Exported from MasterCook *

Broiled Pesto Tomatoes

Recipe By :Katie, 2001


Serving Size : 0 Preparation Time :0:00
Categories: Appetizers Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
plum tomatoes or cherry tomatoes -- halved lenghtwise
pesto sauce
parmesan cheese -- freshly grated

Spread each tomato half with pesto. Sprinkle with parmesan cheese and
broil until cheese is browned.

- - - - - - - - - - - - - - - - - - -

NOTES : These are a good quick appetizer or a nice side dish.


Recipe

435
**********************************************************************
* VEGETABLES - Grilled Potatoes
**********************************************************************

Grilled Potatoes

*Exported fromMasterCook*

Grilled Potatoes

Recipe By : Clipped from a magazine, 1993


Serving Size: 1Preparation Time :0:00
Categories: Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
baking potatoes
melted butter
salt and pepper -- to taste

Halve potatoes lengthwise.Cut crosshatches 1/4" deep and 1/4" apart.


Press on potatoes to spread and brush with melted butter.Grill slowly
on both sides until tender.

- - - - - - - - - - - - - - - - - -

436
**********************************************************************
* VEGETABLES - Harvard Beets
**********************************************************************

Harvard Beets

List of Ingredients

* Exported from MasterCook *

Harvard Beets

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
2 cupsdiced beets
2tablespoonssugar
1 tablespooncornstarch
1/4teaspoonsalt
1/4 cupvinegar
2tablespoonsbutter

Drain beets, reserving 1/3 cup liquid.In saucepan combine sugar,


cornstarch and butter.Cook and stir until thickened. Add beets; heat
through.

Source:
"BH&G New cookbook, mid-60’s"

Recipe

437
**********************************************************************
* VEGETABLES - Mexican Zucchini
**********************************************************************

Mexican Zucchini

*Exported fromMasterCook*

Mexican Zucchini

Recipe By :Lynn L., 1980


Serving Size: 1Preparation Time :0:00
Categories: MexicanSide Dishes
Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
chopped onions
minced garlic
sliced zucchini
chopped green chiles
canned tomatoes -- drained -OR-
fresh tomatoes and salsa
corn
shredded cheddar cheese

This is a "to taste" recipe - the proportions aren’t important.Cook


vegies until the zucchini is crisp-tender. Top with cheese and heat
until cheese melts.

- - - - - - - - - - - - - - - - - -

NOTES : This is a nice side dish with grilled chicken.

438
**********************************************************************
* VEGETABLES - Parmesan Potatoes
**********************************************************************

Parmesan Potatoes

*Exported fromMasterCook*

Parmesan Potatoes

Recipe By : Katie
Serving Size: 4Preparation Time :0:00
Categories: Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4potatoes -- * see note
1/4c butter
1/3c saltine cracker crumbs
1/3c Parmesan cheese

* Use enough potatoes to make one layer in the baking pan.

Melt the butter in a shallow casserole dish or pie pan. Cut potatoes
into chunks or slices and place in pan, making one layer. Toss with
butter, then sprinkle with salt and pepper. Bake at 350F for 25
minutes, or until potatoes are almost tender. Stir occasionally to
coat with butter.

Combine cracker crumbs and Parmesan cheese and sprinkle over potatoes.
Bake 10 more minutes, or until potatoes are done and crumbs are
browned.

- - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 1331 0

439
**********************************************************************
* VEGETABLES - Potato-Cheese Patties
**********************************************************************

Potato-Cheese Patties

List of Ingredients

* Exported from MasterCook *

Potato-Cheese Patties

Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
Potato Patties:
3 cupsmashed potatoes
1/2 cupshredded cheese -- packed
1 teaspoonsalt
1/4teaspoonpepper
Crumb Mixture:
1/2 cupwheat bran -- *see Note
1/2 cupwheat germ -- *see Note
2tablespoonsdried parsley
1 tablespoononion salt

Combine first four ingredients and shape into patties. Dip into crumb
mixture. Place on oiled cookie sheet and bake at 325F 20-25 minutes or
until brown.

*I use half wheat germ and half flour.

Source:
"CookingWith Gourmet Grains"
Copyright:
"Stone-Buhr Milling Co., Seattle WA, 1971"

- - - - - - - - - - - - - - - - - - -

Recipe

440
**********************************************************************
* VEGETABLES - Potatoes Elegante
**********************************************************************

Potatoes Elegante

This is from a Real Sour Cream cookbooklet, 1978.We have this every
year with a Christmas ham.

List of Ingredients
1 1/2pounds (3-4 large) potatoes -- cooked and sliced
salt and pepper -- to taste
1 cup shredded Monterey jack cheese
1 cupshredded cheddar cheese -- * see note
3 tablespoons butter
1 cup chopped onions
1 cup (or 1 1/2 c.)sour cream
2 eggs
paprika

Instructions
In a deep casserole dish, layer 1/2 potatoes (sprinkle with salt and
pepper), 1/2 onions and 1/2jack and cheddar cheeses.Repeat layers.
Beat sour cream and eggs.Pour over top.Sprinkle with paprika.
Bake @ 375° for 40 minutes.
Note:The original recipe called for Monterey Jack cheese and Romano
cheese.

441
**********************************************************************
* VEGETABLES - Potato Pancakes Low Carb
**********************************************************************

Potato Pancakes Low Carb

List of Ingredients

* Exported from MasterCook *

Potato Pancakes Low Carb

Recipe By :Barbo’s Low Carb Recipe Archives


Serving Size: 8 Preparation Time :0:00
Categories: Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
5 ouncesjicama -- grated
2tablespoonsonion -- grated
1wholeegg
2tablespoonsAtkins Baking Mix
3tablespoonscooking oil -- for frying
1/2teaspoonsalt -- or to taste
1/4teaspoonpepper -- or to taste

Makes 8 ’potato pancakes’ @ 1.3 grams each. Total carb grams.7 with
fiber deducted

5 ounces jicama after peeling and grated,equals 2 c.

In a pyrex measure dish place grated jicama and water to almost


cover. Place a lid on and nuke on high for 6 minutes (I have 900
watts).
Remove and drain in a colander.
Place back in pyrex and let come to room temp.
Grate onion and throw in with jicama, add seasonings, the egg and
baking mix (or use Hodgson’s soy flour with baking powder).
Mix well. In large skillet heat your oil and add the batter in blobs
until you have 7-8 pancakes. Fry on each side until nice and brown.
Keep turning.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 61 Calories; 6g Fat (83.1%


calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber;
23mg Cholesterol; 141mg Sodium.Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat.

NOTES : I nuke the jicama 9-10 minutes, and use flour instead of the
Atkins Mix.This makes each patty 2 carbs.

Recipe

442
**********************************************************************
* VEGETABLES - Quick Pickled Beets
**********************************************************************

Quick Pickled Beets

List of Ingredients

* Exported from MasterCook *

Quick Pickled Beets

Recipe By :
Serving Size: 0 Preparation Time :0:00
Categories: Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1/2 cupwater
1/2 cupvinegar
1 tablespoonbrown sugar
1/2teaspooncinnamon
1/4teaspoonsalt
1/4teaspooncloves
2 cupssliced, cooked beets

Heat first six ingredients to boiling.Pour over beets.Let stand six


hours.

Description:
"These are made with cooked or canned beets."
Source:
"BH&G New Cookbook, mid-60’s"

Recipe

443
**********************************************************************
* VEGETABLES - Russian Potato Casserole
**********************************************************************

Russian Potato Casserole

*Exported fromMasterCook*

Russian Potato Casserole with Carmelized Onions

Recipe By : Richard in Cincinnati, Epicurious


Serving Size: 1Preparation Time :0:00
Categories: Vegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
6large sweet onions -- diced or sliced
thinly
5tblsbutter
4tblsolive oil
1tblssugar
About 4 lbs. of russet potatoes
chicken stock
1stick butter -- not margarine
1cup heavy whipping cream
1cup sour cream
4egg -- beaten to blend
1teaspoondried dill weed
2cupssour cream

Melt the butter in a large skillet or Dutch oven. Add the oil and
heat.Add the onions, stir to coat and reduce the heat to low.Cook the
onions, stirring occasionally, until they turn a deep brown
color.Sprinkle with the sugar and continue cooking for a few more
minutes, stirring.The onions will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover.(Cook
until slightly overdone for the best effect.)Drain the potatoes
completely, reserving the chicken stock.Mash the potatoes.Add the
butter, cut into pieces to melt.Stir the beaten eggs into the 1 cup of
sour cream.Add this to the hot potatoes, stirring in quickly to
distribute the egg evenly as it cooks in the hot potatoes.Stir in the
cream and the dill weed.Add enough of the reserved stock to make a
very loose mashed potato consistency.You do not want them to be stiff
because they will dry out in the oven.
Grease a casserole dish with butter and add half the potatoes.Spread
the caramelized onions in an even layer over the potatoes.Carefully
cover the onions with the rest of the potatoes, sealing them
in.Finally, cover the top with a layer of the 2 cups of sour cream.
Bake at 350F for 30-35 minutes, or until the top is lightly browned.

- - - - - - - - - - - - - - - - - -

NOTES : These are killer.They always get vacuumed off the plate with
the guests inquiring if there are more...

444
**********************************************************************
* VEGETABLES - Sweet Potato and Caramelized Onion Casserole
**********************************************************************

Sweet Potato and Caramelized Onion Casserole


List of Ingredients

* Exported from MasterCook *

Sweet Potato and Caramelized Onion Casserole

Recipe By:Katie, Christmas 2000


Serving Size : 4Preparation Time :0:00
Categories : Vegies

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
2large sweet potatoes -- peeled and thinly sliced
2large onions -- sliced
1 tablespoon olive oil
2tablespoons butter
1 tablespoon dark brown sugar

Drizzle onions with oil and cook on low heat until caramelized,
stirring occasionally.

Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover
with caramelized onions. Layer remaining sweet potato slices over
onions. Dot with butter, sprinkle with brown sugar.

Bake, uncovered, at 350F for about an hour, or until casserole is


browned on top.

- - - - - - - - - - - - - - - - - - -

NOTES : We wanted a less sweet side dish with the Christmas ham. This
was just right.

Recipe

445
**********************************************************************
* VEGETABLES - Sweet Potatoes in Orange Cups
**********************************************************************

Sweet Potatoes in Orange Cups

List of Ingredients

6 mediumsweet potatoes -- 2 1/2 lb.


4largenavel oranges
6tablespoonsbutter or margarine -- melted
2tablespoonsorange peel -- grated
1/2 cuporange juice
1 egg -- beaten
1 teaspoonsalt
1/2 cuplight raisins

6 mediumsweet potatoes -- 2 1/2 lb.


4largenavel oranges
6tablespoonsbutter or margarine -- melted
2tablespoonsorange peel -- grated
1/2 cuporange juice
1 egg -- beaten
1 teaspoonsalt
1/2 cuplight raisins

Recipe

1. Cook potatoes in boiling water until tender.

2. Meanwhile, cut oranges in half and scoop out pulp.Set the shells
aside.If desired, scallop edges with a knife or decorating tool.

3. Drain potatoes well, then peel and place in large bowl and
mash.Add
butter, grated orange peel, orange juice, egg and salt and beat until
light and fluffy.Stir in raisins.Mound filling high in orange
shells.Freeze until firm.

4. Wrap each in foil; seal; and freeze until ready to use.

5. To serve; let wrapped filled oranges stand at room temperature for


about 3 hours.Preheat oven to 325’.Place oranges, still wrapped on
oven rack and bake 50 minutes or until heated through.

446
**********************************************************************
* VEGETABLES - Tomatoes Provençal
**********************************************************************

Tomatoes Provençal

*Exported fromMasterCook*

Tomatoes Provençal

Recipe By : Unknown
Serving Size: 1Preparation Time :0:00
Categories: Side DishesVegies

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
4lgtomatoes -- seeded, cut in half
2tbspolive oil
2tbsplemon juice
salt and pepper
Topping:
1/2c fresh bread crumbs
2clovesgarlic -- minced
1/4c minced fresh parsley -- (I use less)
1tsp minced fresh basil -- (I use more)
2tbspminced shallots, onions -- or green onion

Place tomatoes, cut side up in baking dish.Drizzle with olive oil and
lemon juice.Season with salt and pepper.Bake at 450F for 5 minutes.

Combine topping ingredients and Sprinkle over tomatoes.Bake 3 minutes


more, or broil to brown crumbs.

- - - - - - - - - - - - - - - - - -

447
**********************************************************************
* VEGETARIAN - Cheese and Spinach Strudel with Warm Tomato Relish
**********************************************************************

Cheese and Spinach Strudel with Warm Tomato Relish


* Exported from MasterCook *

Cheese and Spinach Strudel with Warm Tomato Relish

Recipe By : Florida Tomato Committee


Serving Size : 6Preparation Time :0:00
Categories: Main Dishes Vegetarian

Amount MeasureIngredient -- Preparation Method


-------- ------------ --------------------------------
1 10 oz. pkg.frozen chopped spinach
1/2 pound ricotta cheese
1 cupmozzarella cheese -- grated
2/3 cupfreshly grated parmesan cheese
2 pinchesground nutmeg
6phyllo dough sheets -- measuring 14 by 18
inches each
3 tablespoonsunsalted butter
dry bread crumbs -- fine
2 tablespoonsolive oil
1 small onion -- minced
1celery stalk -- minced
4 large Florida tomato -- cored, seeded and
coarsely chopped
1/2 cupcarrot -- grated
1 teaspoon fresh thyme -- 1/2 tsp. dried
1 teaspoon fresh lemon juice
2 teaspoons fresh parsley -- chopped

1. Cook the spinach according to the package directions and cool on a


plate. Squeeze out the excess moisture by hand and mix with the
cheeses in a bowl. Stir in the nutmeg and salt and pepper to taste.
Preheat the oven to 375 degrees.
2. To assemble, lay a sheet of phyllo on your work surface with a
short edge facing you. Brush it lightly with butter and sprinkle with
crumbs. Repeat this layering until all the sheets of phyllo are used.
3. About 3 inches in from the short edge facing you, arrange the
filling in a mounded row about 3 inches wide, leaving about 3 inches
uncovered along each long edge so you can fold the sides over. Fold
the sides of the phyllo over the filling, then fold the short end of
exposed phyllo over the filling. Continue to roll the phyllo into a
log. Poke 2 small steam vents in the top with a paring knife.
4. Place the strudel on a baking sheet and bake for 30 to 40 minutes,
until golden brown.
5. While the strudel bakes, make the relish. Heat the oil in a
medium-size nonreactive saucepan. Stir in the onion and celery and
saute over medium heat for 3 minutes. Stir in the tomatoes, carrot,
thyme and salt and pepper to taste. Simmer the relish gently until
most of the liquid has cooked off. Remove from the heat.
6. Right before serving, rewarm the relish. Remove from the heat and
stir in the lemon juice and parsley. Slice the strudel and serve hot
with some of the relish spooned around each slice.

448
- - - - - - - - - - - - - - - - - -

NOTES :This is very good, and very pretty on the plate.

449
**********************************************************************
* VEGETARIAN - Kitchen Sink Primavera
**********************************************************************

Kitchen Sink Primavera

A good way to get rid of bits and pieces of vegies.

*Exported fromMasterCook*

Kitchen Sink Primavera

Recipe By : Katie, 1993


Serving Size: 1Preparation Time :0:00
Categories: PastaVegetarian

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1tsp oil
chopped garlic -- lots
chopped tomatoes -- 3-4 c.
4c vegetables of your choice* -- cut to bite size
wine -- 1/4-1/2 c.
dashwine vinegar
fresh basil (or -- lots, 1-2 c.
1/4c parmesan cheese -- or more
hot cooked pasta

Sauté garlic in oil.Add tomatoes, wine and vinegar and cook until
vegies are crisp-tender. Add basil, cook until wilted, and add
cheese.

Serve over hot pasta.Top with freshly grated Parmesan cheese and
freshly ground pepper.

- - - - - - - - - - - - - - - - - -

NOTES : * Use whatever vegies are ripe, very fresh baby vegies are the
best! Try any combination of asparagus, broccoli, julienned carrots,
onions or leeks, summer squash, peppers, baby green beans mushrooms,
etc.

450
**********************************************************************
* VEGETARIAN - Meatless Lentil Chili
**********************************************************************

Meatless Lentil Chili

*Exported fromMasterCook*

Meatless Lentil Chili

Recipe By : Bonner County Cooperative Extension System


Serving Size: 1Preparation Time :0:00
Categories: Extension RecipesVegetarian

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
5c boiling water
1/2tsp salt
2 1/3c lentils -- washed
1can (16 oz.) tomatoes
1pkg dry onion soup mix -- (or beef base and
onions
1 1/2tsp chili powder -- or to taste
1/2tsp cumin

Simmer lentils, salt, and water for 30 minutes.Add remaining


ingredients and simmer 30 minutes more.

Serve as is or over spaghetti, rice or corn chips (cheese on top).Use


for pizza, tacos, or serve as a dip.

**Spread on plate. Top with diced onion, tomatoes, chiles and shredded
cheese. serve with tortilla chips.

- - - - - - - - - - - - - - - - - -

451
**********************************************************************
* VEGETARIAN - Mushroom Crusted Quiche
**********************************************************************

Mushroom Crusted Quiche

A different kind of quiche, this is a good vegetarian main dish.It


also goes well with ham.

List of Ingredients
3/4poundmushrooms -- finely chopped
2tablespoonsbutter
crushed saltine crackers -- 1/2-2/3 cup
3/4cupsauteed onion -- or green onion
2cupsmonterey jack cheese -- shredded (approx)
3eggs
1pintcottage cheese
1/4teaspooncayenne pepper
paprika

Instructions
Saute mushrooms in butter.
Add enough crushed saltines to absorb juice. Press into pie pan.
Sprinkle crust with onion.
Heap jack cheese over onion; don’t pack down.
Whirl eggs, cottage cheese and cayenne in blender. Pour into crust.
Bake at 350°F 45 minutes, until a knife comes out clean.

452
**********************************************************************
* VEGETARIAN - Quitza
**********************************************************************

Quitza

*Exported fromMasterCook*

Quitza

Recipe By : Baking With Julia


Serving Size: 1Preparation Time :0:00
Categories: Main DishesMexican
Vegetarian

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
--DOUGH--
1tablespoonactive dry yeast
1/2cup Yellow cornmeal
3tablespoons Nonfat dry milk
3cupsUnbleached all purpose flour
2tsChili powder
1 1/2tsSalt
1cup refried beans
1/4cup Chile-infused olive oil or
- vegetable oil
1lgEgg
1tablespoonChile-infused olive oil or
2/3cup water -- (approximately)
--TOPPING--
12ouncescream cheese -- room temp
2cupschunky salsa
1cup Cheddar or Monterey Jack
cheese -- shredded

Put dough ingredients into bread machine per manufacturer’s


instructions and program machine for dough or manual.Start machine.
This is a moist dough, but it should form a ball; if it doesn’t, add
up to 1/3 cup more water a little at a time.At the end of the last
cycle, deflate the dough,
remove from machine and let rest on a lightly floured work surface for
5 minutes.(The bread may also be baked into a loaf in the machine, or
shaped into a loaf, fit into a regular bread pan and baked at 375F for
35 to 40 minutes.)
The quitza can be made in a 12 1/2 inch slope-sided springform pan,
traditional 12 inch springform, deep dish pizza pan or as a flat pizza
baked on a preheated baking or pizza stone.
Working on a lightly floured surface, roll the dough into a 16 inch
circle.Fit the dough into the pan, stretching and pressing it so that
it covers the bottom of the pan and comes up the sides. Carefully
spread the softened cream cheese over the bottom of the dough. Check
the salsa, if it’s watery, spoon it into a strainer and shake out the
excess liquid.Spoon the salsa over the cream cheese and top it with
the shredded cheese.
Let the quitza rise, uncovered, at room temperature for about 30
minutes or until the dough is puffy and doubled in bulk.While dough is
rising, center a rack in the oven and preheat the oven to 475F.
Bake the quitza for 20 to 25 minutes, or until the crust is deep
brown and the cheese is bubbling.Serve453
hot or at room
temperature.Quitza is best served the day it is made.

- - - - - - - - - - - - - - - - - -

NOTES : I’ve made this recipe a few times and it’s very good.It’s by
Lora Bordy and is supposed to be a cross between a quiche and a
pizza.I love the ’Baking With Julia’ cookbook.The television station I
work for periodically does a show on the employees’ favorites recipes
(it’s aired on a show they shoot for the local extension service).I’m
submitting this recipe and marg’s prosciutto and Gruyere pinwheels.I
will give marg/the swap credit (too bad marg can’t get WCAX-TV
in PA). Anyway, here’s the delish quitza:

454
**********************************************************************
* VEGETARIAN - Rice Stuffed Green Peppers
**********************************************************************

Rice Stuffed Green Peppers

List of Ingredients

* Exported from MasterCook *

Rice Stuffed Green Peppers

Recipe By :
Serving Size: 6 Preparation Time :0:00
Categories: Vegetarian

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
6largesweet green peppers
1/4 cupoil
1smallonion -- finely chopped
1cupdiced celery
1/2 cupsliced mushrooms
1/3 cupchopped nuts -- (we like cashews)
1/2 cupshredded cheddar cheese
3 cupscooked brown rice
salt -- to taste
3tablespoonsparmesan cheese -- or cheddar

Cut slice off top of pepper and remove seeds and membrane. Chop usable
trimmings.

Saute onion in oil until tender. Add chopped green pepper, celery and
mushrooms and cook 5 minutes.

Stir in nuts cheddar cheese rice and salt. Stuff peppers with mixture
and set in oiled baking dish. Sprinkle tops with 3 tablespoons
cheese.

Pour 1/2" water in baking pan. Bake at 375F for 35-35 minutes or until
tender.

Source:
"New York Times Natural Foods Cookbook"

Recipe

455
**********************************************************************
* VEGETARIAN - Surprise Burgers
**********************************************************************

Surprise Burgers

*Exported fromMasterCook*

Surprise Burgers

Recipe By : Bonner County Extension Nutrition Program


Serving Size: 10 Preparation Time :0:00
Categories: Extension RecipesMain Dishes
Vegetarian

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
1 1/4cupslentils
3cupswater
1cup chopped onion
1cup chopped carrots
2cupswhole wheat bread crumbs -- more if necessary
1teaspoongarlic powder
1/2teaspoonoregano -- * see note
1egg -- optional
1/2teaspoonsalt
3tablespoons butter, margarine, or oil
cheese slices

Wash lentils.Add water and bring to a boil. Lower heat and simmer
about 15 minutes.

Add onions and carrots.Cook 15 minutes or more until lentils and


vegies are tender.

Stir in bread crumbs, seasoning and egg.

Drop lentils by rounded 1/3 cupfuls into hot oil. Flatten with pancake
turner.Cook until firm and brown on both sides. Top with cheese slice
and cook until cheese is melted.

- - - - - - - - - - - - - - - - - -

NOTES : * I use sage and a little thyme...use whatever herbs you like
for meatloaf.

456
**********************************************************************
* VEGETARIAN - Tamale Pie
**********************************************************************

Tamale Pie

*Exported fromMasterCook*

Tamale Pie

Recipe By : Adapted from Jane Brody’s Good Food book, 1996


Serving Size: 1Preparation Time :0:00
Categories: Casseroles Mexican
Vegetarian

AmountMeasure Ingredient -- Preparation Method


----------------------------------------------------
Filling:
1smonion -- chopped
3clovesgarlic -- minced
2c tomato sauce
4c canned pinto beans -- or red beans
1can olives -- sliced
1can corn
1tbspchili powder
1tsp cumin
4tbspcornmeal
Crust:
1c cornmeal
1tbspflour
1/4tsp salt
1 1/2tsp baking powder
1egg -- lightly beaten
1/2c milk
1tbspoil
2tbspgreen chiles -- optional
1/2c grated cheddar cheese

Simmer together fillng ingredients (except cornmeal). After simmering,


thicken with the 4 tbsp. cormeal (you may need a little more).Pour
into 3 qt. casserole dish.Mix crust ingredients (except for cheddar
cheese). Top filling with crust mxture, then sprinkle cheese over.Bake
at 350F until bubbly and crust is lightly browned, about 30 minutes.

- - - - - - - - - - - - - - - - - -

457
**********************************************************************
* VEGETARIAN - Vegetable Lasagne
**********************************************************************

Vegetable Lasagne

The original recipe was clipped from a magazine several years ago.
I’ve changed it so much through the years I callthe final results my
own.

List of Ingredients
1 cup chopped onion
1/2 cup diced carrot
1/2 cupdiced celery
3 cloves garlic
2 tablespoons olive oil
1 - 28 oz. can tomatoes -- chopped up
2 tablespoons wine, lemon juice, or wine vinegar
1 small can tomato paste
1 tablespoon oregano
1 tablespoon rosemary
1 teaspoon basil
1/2teaspoon thyme
1/2teaspoon black pepper
2 cups sliced mushrooms
1 tablespoon brown sugar
1 pint cottage cheese
3/4pound mozzarella cheese -- thinly sliced
Parmesan cheese
1 package frozen chopped spinach -- optional
1/2package lasagne noodles -- cooked

Instructions
Sauté onion, carrots, celery and garlic in olive oil.
Add tomatoes, wine, tomato paste and seasonings.
Cover and simmer several hours. (or throw it in a crockpot on low for
the day)
After 2-3 hours, add mushrooms and brown sugar.Simmer until thick.
In an oiled 13
Mix sauce with cottage cheese and smooth 1/2 over noodles.
Top with Mozzarella and Parmesan cheeses.Add layer of spinach if
desired.
Repeat layers, ending with Mozzarella and Parmesan.
Bake @ 350° until browned and bubbly, 30-40 minutes.

Final Comments
Serves 8 hungry people.

458
Total Number of Recipes is 437.

459