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from http://3lib.ukonline.co.uk/pocketinfo/index.html
by
Bob Hepple, bhepple@freeshell.org, Nov 2002
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Ingredients: Crackers Pine sprigs for garnish 1/2 teaspoon Worcestershire sauce 1/4 cup minced green onions 1/2 lb crumbled blue cheese 2 cups blanch toast whole almonds 3 pkg (8-oz ea) cream cheese softened 2 jars (5-oz ea) pasteurized process cheese spread w/pimento
Method: In a large bowl with mixer at medium speed, beat cream cheese, cheese spread with pimento and blue cheese until smooth. With spoon, stir in green onions and Worcestershire sauce. Cover and refrigerate about one hour. On work surface, with hands, shape cheese mixture into shape of large pine cone. Arrange on wooden board. Beginning at narrow end of cone, carefully press almonds about 1/4 inch deep into cheese mixture in rows, making sure that pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all cheese is covered. Garnish pinecone with pine sprigs. Serve with crackers.
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Ingredients: 1 cup dairy sour cream 1/2 cup fine chopped stuffed green olives 1 1/2 tablespoon anchovy paste 1/2 teaspoon grated onion
Method: Combine all ingredients; mix well. Chill.
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Ingredients: 1 can (14-oz) artichoke hearts drained and chopped 1 cup grated parmesan cheese 1 can (4-oz) green chili peppers chopped 1 cup mayonnaise Tortilla chips for dipping
Method: In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise. Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350 degree oven for 20 minutes. Serve warm with tortilla chips.
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Ingredients: 2 4.5-oz can deviled ham 3 tablespoon chopped stuffed green olives 1 tablespoon prepared mustard Tabasco sauce to taste 1 3-oz pkg cream cheese softened 2 teaspoon milk
Method: Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill/. Combine cream cheese and milk; frost ball with mixture. Chill; remove from refrigerator 15 minutes before serving. Trim with parsley. Pass assorted crackers.
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Ingredients: 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup boiling water 1/2 cup sour cream 1/3 cup milk 1 tablespoon lemon juice 1 teaspoon worcestershire sauce 4 oz blue cheese crumbled 1 pkg (8-oz) softened cream cheese 1/2 cup walnuts
Method: In blender, sprinkle unflavored gelatin over cold water; let stand 3-4 minutes. Add boiling water and process at low speed until gelatin is completely dissolved, about 2 minutes. Add sour cream, milk, lemon juice, worcestershire sauce and cheeses; process at high speed until blended. Add walnuts and process at low speed 5 seconds. Pour into 7 1/2 x 3 3/4 x 2 1/ 4 inch loaf pan or 4 cup bowl; chill until firm. Unmold onto lettuce-lined platter and serve, if desired with crackers, party=size breads and fruits.
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Ingredients: 1 lb braunschweiger 1/2 teaspoon basil leaves 8-oz cream cheese 3/4 teaspoon garlic powder 1 clove garlic OR 3/4 teaspoon garlic powder 1 tablespoon salad dressing/ mayonnaise 3 teaspoon dry minced onion
Method: Blend meat, basil, garlic and onion. Form into ball. Combine cream cheese, salad dressing and garlic powder. Spread over top of braunschweiger ball. Chill at least 24 hours before serving. Optional garnish with parsley.
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Ingredients: 1 pkg (4-oz) blanched whole almonds 1 lb pitted dates 1 1/2 lb lean thinly sliced bacon cut into thirds
Method: Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
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Ingredients: 2 medium size sweet red peppers 2 medium size sweet yellow pepper 1 medium size onion fine chopped 1 can (28-oz) crushed tomatoes well drained 1/4 cup chopped fresh parsley 1/4 cup + 2 tablespoon olive oil 3 tablespoon pine nuts 4 clove garlic fine chopped 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup fresh bread crumbs
Method: Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finele chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, parsley, the 1/4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoon oil over all. Bake 10 minutes longer.
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Ingredients: 3 lb chicken wings 3 tablespoon brown sugar 2 drops ofworcestershire sauce 4 cup ketchup 1 onion
Method: Cut off the small piece of the chicken wing and the 2 bone part so you have only the meaty part. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick.
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Ingredients: Grapfruit - 1/2 of one for each person 1 to 1 1/2 teaspoon butter per half 1/2 teaspoon sugar per half 2 tablespoon sugar-cinnamon mixture per half - 4 part sugar and 1 part cinnamon Cooked chicken liver for each half
Method: Have grapefruit at room temperature. Cut in half; loosen sections. Cut a hole in center of each half; fill with butter. SPrinkle sugar over each half; then the sugar-cinnamon mixture. Broil grapefruit on a shallow baking pan or jelly-roll pan 4 inches from heat about 8-10 minutes or just long enough to brown tops and heat to bubbling. Place a cooked chicken liver in center of each grapefruit half; sprinkle lightly with sugar; broil 2 minutes longer. Serve hot.
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Ingredients: 1/2 teaspoon grated orange peel 2 tablespoon fine chopped walnuts 1 pkg(3-oz) softened cream cheese 1 tablespoon orange juice 16 slices party rye bread 4 slices (4 oz) thinly sliced ham 15 pitted sweet cherries
Method: Combine cream cheese, orange juice and peel, and walnuts. Spread about 1/ 2 tablespoon of the mixture on each slice of bread. Cut each slice of ham into 4 triangles; place one triangle on top of cream cheese mixture. Top each canape with a pitted cherry, secured with a toothpick.
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Ingredients: 1 bunch scallions/shallots 1/2 large bunch parsley 2 canned whole pimentos 2 large pods garlic 3 parts salad oil to 1 part white vinegar Salt Pepper Dry mustard Red pepper 5 lb boiled shelled cleaned shrimp or defrosted frozen
Method: Chop vegetables fine in a food processor or blender. Add to oil/ vinegar mixture. Mix well. Season to taste with other seasonings. Pour mixture over shrimp, turn several times. Refrigerate for at least 24 hours, mixing occasionally. Drain liquid to serve. Serve with toothpicks.
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Ingredients: 1 cup pinto beans 1 cup navy beans 1 cup black eyed peas 10 cup water 1 cup chicken bouillon 1 cup diced onion 1 16-oz can cut tomatoes 3/4 teaspoon thyme 1/4 teaspoon pepper 1 cup red beans 1 cup northern beans 2 whole bay leaves 2 lb meaty ham bones 1 1/2 cup smoked ham 1 tablespoon chili powder 1/4 teaspoon worcestershire sauce 1 medium grated carrot
Method: Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.
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Ingredients: 2 lb asparagus, cut diag 1" piece 1 clove pressed garlic 3 sliced leeks 4 chopped thinly green onions 3 tablespoons butter 1 chopped small red potato 4 cups water 1 vegetable, beef, chicken cube 1 tablespoon soy sauce 1 cup cream 2 tablespoons tarragon 2 tablespoons basil
Method: Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve.
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Ingredients: 1.5 lb fresh asparagus washed and tough/dry ends removed 1/4 cup (1/2 stick) unsalted butter 1 cup carefully washed and chop leeks white part only 1/2 cup chopped onion 1/2 cup chopped celery 1 small baking potato (about 1/2 lb) peeled and cubed 3 1/2 cup chicken stock 1 teaspoon lemon juice Salt and pepper to taste Paprika, optional 1/2 cup half-and-half Creme fraiche/whipped cream for garnish
Method: Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more. Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside. In a food processor, puree softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired. Allow to cool and refrigerate. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.
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Ingredients: 8 cups chicken broth 1 cup uncooked rice 4 separated eggs 4 tablespoons lemon juice
Method: Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well ocer heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately.
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Ingredients: 4 lb short ribs of beef 1 onion skin on studded with 2 cloves 3 cloves garlic peeled and lightly crushed 4 whole black peppercorns 4 cup beef broth 3 small leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed 3 carrots cut into 1/4 x 2 inch julienne strips 3 celery ribs cut into 1/4 x 2 inch julienne strips 8 white mushroom caps cut into thin slices 2 cup shaped pasta cooked until just tender Salt and fresh ground black pepper to taste 2 tablespoon chopped dill 2 tablespoon parsley
Method: Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones. COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.
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Ingredients: BEEF BONE STOCK: 4 lb meaty bones sawed into piece 1 halved onion 2 quartered carrots 1 outer stalk celery cut into 3 pieces 1 small turnip sliced optional 12 peppercorns 1 bay leaf Pinch of thyme 4 parsley stalks SOUP: 3 pints of beef bone stock with fat removed 2-3 tablespoon fat from stock 1 large chopped onion 1 cup diced carrot 1/2 cup diced celery 1/2 cup diced turnip optional 1/2 cup diced parsnip optional 1 1/2 lb cross cut shanks 1 cup chopped tomatoes 1 teaspoon sugar 1 tablespoon salt 1/2 teaspoon pepper 1/4 cup barley (if used soup must be eated in a day or two)
Method: STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 tablespoon of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/ 2 hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day.
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Ingredients: 1/2 stick oleo 1/4 cup flour 1/2 stick oleo 2 cup mashed potatoes 1/4 cup onion 2 cup milk 1 small jar cheese whiz Salt and pepper to taste
Method: Simmer 1/2 stick oleo and onion until done the way you want. Sprinkle flour to thicken. Add milk, 1/2 stick oleo, cheese, potatoes, salt and pepper. Heat until cheese melts, stirring constantly to prevent scorching.
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Ingredients: 1 cup water 1 shredded large potato 1 grated medium carrot 1 fine chopped celery stalk 1 cup chicken consomme/broth or use 2 teaspoon instant chicken bouillon dissolved in 1 cup hot water 1/2 cup half-and-half 1 1/2 cup shredded sharp cheddar cheese (about 6-oz)
Method: Combine water, potato, onion, carrot and celery in a 2 quart casserole; cover and microwave at high until potatoes are tender, 12-17 minutes; stirring after halfway through the cooking time. Stir in consomme and half-and-half. Cover. Microwave at medium high heat until heated through, 6-8 minutes. Mix in cheese stirring until melted. For range top: Cook potatoes, onion, carrot and celery in water until tender. Add consomme and half and half over low heat until hot. Stir in cheese until melted.
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Ingredients: 6 cup diced tomatoes 1 cup chopped celery 1 cup chopped carrots 1/2 cup chopped onion 2 teaspoon chicken bouillon 4 1/2 cup water 4 tablespoon water 3 cup milk 1 lb velveeta cheese 2 teaspoon chopped parsley flakes 1 teaspoon salt 1/4 teaspoon pepper
Method: Combine tomatoes, celery, carrots, onion, chicken bouillon and 4 1/2 cup water and simmer until vegetables are done and liquid is reduced. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk. Cut the velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot.
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Ingredients: 16 apples, cored & chopped 5 cups water 1/2 tablespoon lemon peel, grated 1 inch cinnamon, wrapped in cheese cloth 1 tablespoon arrowroot 1 tablespoon lemon juice 1/4 cup white wine 1/2 cup sour cream
Method: Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl.
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Ingredients: 2 cup sliced strawberries 1 cup sour cream 1 cup half and half 1/4 cup sugar 2 tablespoon brandy 1/2 teaspoon vanilla extract Extra sliced strawberries and mint sprigs
Method: Blend strawberries, sour cream, half and half, sugar, brandy and vanilla until smooth, about 30-45 seconds. Serve in chilled cups and garnish with sliced strawberries and mint sprigs.
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Ingredients: 4 cantaloupes 1/4 cup granulated sugar Fresh mint leaves about one good size handful plus some for garnish Port Lemon juice
Method: Carefully cut three of the cantaloupes in half in a zig-zag pattern using a very sharp knife. Scoop out and throw away the seeds. Use a melon ball scooper to scoop out the flesh of the melon; Take it down to the green part. Do the same thing with the remaining fourth cantaloupe. It doesn't matter how you slice this one because all you will be using is the flesh. Place all of the scooped cantaloupe in a food processor. Add the sugar and mint leaves, a splash of port and splash of lemon juice. Be casreful not to over-process the mixture; it should retain some texture. Garnish with remaining mint leaves.
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Contents
Ingredients: 1 very fresh egg yolk 1/4 teaspoon salt 4-6 tablespoon divided olive oil 1 crushed clove garlic 1/2 teaspoon worcestershire sauce 1/2 teaspoon dijon style mustard 2-3 tablespoon apple cider vinegar Fresh ground black pepper 1 cup homemade croutons **** 3 tablespoon fresh grated/hand shredded parmesan cheese 1 teaspoon to 1 tablespoon fresh lemon juice/concentrate 2 heads romaine lettuce inside leaves only ***
Method: *** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inhc cubes sauteed in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 tablespoon of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the parmesan in a ring around the circumference. Roll gently to serve.
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Ingredients: 3 slices dense and chewy bread 1/3 cup melted butter 1 teaspoon garlic powder 1 head romaine lettuce 1 quarter jar durkee's famous sandwich and salad sauce with mayonnaise 4 tablespoon oil and vinegar dressing 2 tablespoon parmesan cheese
Method: For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with parmesan cheese and croutons.
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Ingredients: 1 head radicchio about 1/4 lb core removed 2 head bibb lettuce 1/4 lb each 1/2 head iceburg lettuce about 1/4 lb core removed 1 green bell pepper 1/4 lb cored 1/4 cup olive oil 3 1/2 tablespoon red-wine vinegar Salt and fresh ground pepper
Method: Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately.
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Contents
Ingredients: 1 container (8-oz) frozen whipped topping thawed 1 pkg dry instant butterscotch pudding 1 can (8-oz) crushed pineapple with juice 3 cup diced apples 1 cup dry roasted nuts 1 cup marshmallows
Method: Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator.
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Ingredients: 1 bunch red leef lettuce 1 bunch watercress 1/2 lb arugula 1 cup walnut halves DRESSING: 1/2 cup walnut oil 1/2 cup good quality olive oil 1/3 cup red wine vinegar 2 teaspoon salt 2 teaspoon sugar 1/4 teaspoon pepper
Method: Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils, vinegar, salt, sugar and pepper and beat until thick. Let stand at room temperature, then beat again before tossing with salad.
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Ingredients: 1 (7-oz) package shells/rings uncooked 1 (15-oz) can fruit cocktail drained 1 sliced medium banana 1 medium apple cored and chopped 2 cup whipped topping 1/4 teaspoon ground cinnamon
Method: Prepare shells according to package directions; drain. In medium bowl, combine shells, frtui cocktail, banana and apple. In small bowl, blend whipped topping and cinnamon. Stir into salad mixture. Cover, chill thoroughly. Stir gently before serving.
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Ingredients: 1 16-oz can green beans 1 16-oz can kidney beans 1 16-oz can wax beans 1/2 cup chopped green pepper 1/2 cup sugar 2/3 cup vinegar 1/2 cup salad oil 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 cup chopped onion
Method: Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving.
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Ingredients: SALAD 2 jars (6-oz) marinated artichoke bottoms 1 bot (4-oz) stuffed green olives 5 green onions 1 pkg pilaf/chicken rice mix 1/2 green pepper, sliced DRESSING 1/3 cup mayonnaise 1/2 teaspoon curry powder 2 jars marinade from artichokes
Method: Cook rice according to package directions for either chicken or pilaf; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke botoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready.
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Ingredients: 3/4 lb arugula leaves 1 medium size red onion cut into thin slices 1 teaspoon finely chopped garlic 1 tablespoon red-wine vinegar 3 tablespoon olive oil Salt and fresh ground pepper
Method: Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve.
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Contents
Ingredients: 6 inch long piece french bread Olive oil Red-wine vinegar 2 thin slices ham/roast beef e slices hard boiled egg 3 slices marinated artichoke hearts drained 2 teaspoon chop italian parsley 3 thin slices peeled cucumber Fresh ground black pepper 2 thin slices turkey/chicken 2 thin lengthwise slices plum tomato 1 slice swiss cheese folded in half lengthwise 1 slice purple onion halved 2 thin slices italian salami 3 pitted black olives
Method: Slice bread in half lengthwise. Scoop out inside. Brush each half with oil and vinegar. Layer ingredients atop bottom of the bread, pressing them down once or twice. Begin with ham/roast beef, then lay a row of har- boiled egg slices, next, the marinated artichoke hearts, sprinkled with 1 teaspoon parsley; cucumber slices, sprinkled with pepper; cooked turkey/ chicken; tomato slices; swiss cheese; purple onion, sprinkled with remaining parsley; and the italian salami. Plcae top on sandwich and press together. With toothpicks, secure 3 black olives along top of sandwich. SEal sandwich well in plastic bag.
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Ingredients: 1 pkg (9-oz) frozen artichoke hearts 2 cup Italian salad dressing 3 cup cooked cubed chicken 1/3 cup thinly sliced water chestnuts 1/4 cup slivered green olives 1 tablespoon soy sauce 2 tablespoon butter 1/2 cup pecan halves 1 pinch mixed vegetable seasoning 3/4 cup diced celery
Method: Cook artichoke according to package directions; drain. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce. Cover and refrigerate at least 3 hours. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce and garnish with pecans.
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Ingredients: 3 cups cooked cubed chicken 1 lb steamed asparagus 1/2 cubed & steamed pineapple (OR 1 can (20-oz) pineapple chunks, drained) 2 sliced tomatoes 1 diced onion 1 sliced green pepper 1 can (7-oz) sliced green olives 1 tablespoon chopped parsley 1 tablespoon basil 1 head torn iceburg lettuce
Method: Combine all ingredients. Make sure to wash the lettuce. Toss with dressing of your choice.
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Ingredients: 3 lb box frozen calamari - squid cleaned and cut in strips 2-3 tablespoon olive/salad oil Juice from 1/2 lemon or to taste 1/2 cup dry white wine 3-4 cloves minced garlic 1/2 lb sliced mushrooms 2 green/red peppers thinly sliced 3 tablespoon tomato puree 2 teaspoon herbs of provence or combo of oregano.thyme/sage/ marjoram and double quantity if using fresh herbs Salt and pepper to taste
Method: Thaw the calamari in the refrigerator. With a small knife, slit the body along one side and pull off the heaf and internal organs. Remove the clear cartilage inside the body and rinse well. Remove the thin layer of skin on the outside by pulling or rubbing. Rinse, drain and pat dry on paper toweling. Cut in 1/2 strips. In a nonreactiev pan, cook the onion in hot oil until soft, but do not brown. Add the lemon juice, wine, calamari, salt, pepper, and tomato paste. Simmer, partially covered, about 40 minutes or until calamari is tender and liquid has concentrated to about 1 cup. In another pan, quickly saute the mushrooms and peppers al dente in a little hot oil and add to the calamari. Serve hot as an appetizer or main course, or cold as a salad or appetizer. Garnish with tomatoes.
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Ingredients: 3/4 cup salad dressing 1/2 cup sour cream 1/4 cup chopped peeled cucumber 2 tablespoon fine chopped onion 2 hard cooked eggs separated 1/2 teaspoon dillweed 1 1/2 quart torn assorted greens 2 6-1/2 oz can starkist tuna drained flaked Tomato wedges
Method: Mix salad dressing, sour cream, cucumbers, onions, chopped egg whites and dillweed. Chill. Top greens with tuna and salad dressing. Garnish with sieved egg yolk and tomatoes.
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Ingredients: 2 large peppers halved lengthwise 2 6 1/2-oz can tuna drained and flaked 1/2 cup salad dressing/mayonnaise 1 chopped carrot 1 chopped celery stalk 1/2 medium chopped red onion 1/4 cup chopped pecan optional
Method: Place pepper halves on plate. Microwave on high for 60 seconds. Chill. Combine remaining ingredinets; chill. Spoon tuna mixture into pepper halves to serve.
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Ingredients: 1 can shoestring beets 1 can crushed pienapple 2 pkg raspberry jello 1 teaspoon vinegar or lemon juice
Method: Bring juice strained from beets and from pineapple to a boil with vinegar, or lemon juice. Add water to make 3 cups liquid. Dissolve jello in liquid. Let stand until slightly thickened. Then add beets and pineapple. Place in mold or 13 x 9 inch pyrex dish. Serve on lettuce leaf with a dollop of mayonnaise.
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Ingredients: 3 pkg blueberry jello 2 cup boiling water 1 lagre can crushed pineapple 4 cup fruit juice 2 cup blueberry 3/4 cup chopped nut 2 pkg lucky whip
Method: Drain fruit, dissolve jello in boiling water. Add fruit juice, add water to make 4 cups. Take out 2 cups of jello mixture and set aside. Let jello partially set, add fruit to remaining jello. Put in 9 x 13 inch pan and let set until firm. Whip lucky whip and add nuts and fold in 2 cups jello, put on top of jello.
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Ingredients: 1 large (4-serving size) pkg any flavor gelatin - red is nice 1 can (15 1/2-oz) crushed pineapple 2 cup buttermilk 1 container (12-oz) whipped topping
Method: Boil gelatin and undrained pineapple for 5 minutes. Set aside to cool slightly. Stir in buttermilk, then fold in topping. Pour in a 13 x 9 inch pan or large bowl.
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Contents
Ingredients: 3 anchovies 1/4 teaspoon prepared mustard 2 tablespoon lemon juice 1 egg 1 cup garlic crutons 1 clove garlic 1/8 teaspoon worcheshire sauce 1/3 cup olive oil 1/4 cup parmesan cheese 1 head lettuce
Method: Mash clove of garlic with the anchovies. Add the prepared mustard and worcheshire sauce. Stir in lemon juice and olive oil and stir in a well beatened egg. Break the letuce into a salad bowl and add the parmesan cheese and garlic crutons. Toss the lettuce with the ingredients above.
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Ingredients: 1 heaping tablespoon dijon style mustard 1/4 teaspoon salt to taste Fresh ground black pepper 1 tablespoon wine vinegar/vinegar or lemon juice 3-4 tablespoon salad/olive oil
Method: In a salad bowl, combine the mustard, salt, pepper and vinegar. Mix until smooth. Add the oil, one tablespoon at a time, beating with a whisk until oil incorporates and sauce becomes thick and smooth. Taste and alter seasoning as needed. If to acid, add a little more oil, yogurt or cream to melow it. If bland, add more acid, salt or pepper. VARIATIONS: Add a tablespoon or two of chopped chives, green onion, crumbled blue cheese, parmesan cheese, parsley or other fresh or dried herbs.
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Ingredients: 1 cup granulated sugar or 1/2 cup good honey 1/2 cup cider vinegar 2 cup good quality vegetable oil 2 teaspoon salt 2 teaspoon good grade paprika 2 teaspoon dry mustard 2 teaspoon celery seed 2 tablespoon grated fresh onion and some greens too
Method: In blender with a cover, blend sugar, oil and vinegar about 2 minutes. Shake salt, paprika, dry mustard and celery seed ingredients together and gradually add to the above and just blend. Add fresh grated onions last and beat hard for 30 seconds. The dressing gets thick by its nature when refrigerated and well chilled. Serve chilled.
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Contents
Ingredients: 3 cup cold cooked brown/white rice 2 chopped fine carrots 1 can (8-oz) juice packed pine- apple tidbits undrained 1 cup cold cooked/frozen thawed corn kernels 1/2 cup cold cooked/frozen thawed peas 1 tablespoon chopped fresh mint
Method: Combine rice, carrots, pineapple, corn, peas and mint and chill thoroughly.
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Ingredients: 8 tablespoon dijon style mustard 1 cup olive oil 1/3 cup fresh lemon juice 2 teaspoon caraway seeds 4 lbs fine grated cabbage 2 grated onions
Method: In a heatproof ceramic bowl rinsed with hot water and dried beat the mustard and 1/3 cup boiling water. Add the oil in a stream, whisking until thick. Add the lemon juice in a stream, whisking; the caraway seeds, and salt and pepper to taste. In a large ceramic bowl combine the cabbage with the onions and the dressing. Chill, covered, for at least 2 hours and let come to room temperature before serving.
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Ingredients: 1 cup real/light mayonnaise 3 tablespoon lemon juice 2 tablespoon sugar 1 teaspoon salt 6 cup shredded cabbage 1 cup shredded carrots 1/2 cup thinly sliced green pepper
Method: Combine first 4 ingredients. Stir in remaining ingredients. Cover; chill.
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Contents
Ingredients: 2 lb small red skinned potatoes cut into 1 inch chunks 1/2 teaspoon salt Water 2 sliced ribs celery 1 medium green bell pepper seeded and chopped 4 hard-cooked eggs shelled 2/3 cup mayonnaise 1/4 cup dairy sour cream 1 tablespoon cider vinegar 1/4 teaspoon dry mustard 3/4 teaspoon minced fresh dill OR 1/4 teaspoon dillweed
Method: In large saucepan, over high heat, bring potatoes, salt and enough water to cover to boil. Reduce heat to low; cover and simmer about 20 minutes until potatoes are fork-tender. Drain potatoes, cool slightky; place in large bowl with celery and pepper. Chop eggs; add to bowl. In small bowl, combine remaining ingredients. Pour over potato mixture; toss well. Cover and chill until ready to serve, at least 2 hours.
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Ingredients: 1 cup real/light mayonnaise 2 tablespoon vinegar 1 1/2 teaspoon salt 1/4 teaspoon pepper 4 cup cooked cubed peeled potatoes (5-6 medium) 1 cup sliced celery 1/2 cup chopped onion 2 hard-cooked eggs chopped
Method: Combine first 5 ingredients. Stir in remaining ingredients. Cover; chill.
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Ingredients: 7 potatoes (approx 2 lbs) 1/4 cup chopped onions 1/4 teaspoon red hot pepper flake 1/4 cup chopped parsley 1/2 teaspoon chopped garlic 1 teaspoon chopped tarragon 1/2 cup dry white wine 1/2 cup olive oil 2 tablespoon wine vinegar Freshly ground pepper 2 tablespoon chopped shallots
Method: Rinse and drain the potatoes but don't peel them. Put them in a large saucepan. Add cold water to cover and bring to s boil. Simmer for about 20 minutes, or until tender. Cut the potatoes lengthwise in half. Cut each half into thin slices. Put the potatoes in a bowl and add the remaining ingredients, including pepper. Stir gently.
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Contents
Ingredients: 1 lb asparagus cut in 1 inch pieces 2 tablespoon butter/margarine 1 tablespoon lemon juice 1/2 cup slivered almonds Salt and pepper
Method: Heat butter in skillet; add asparagus and saute 3-4 minutes. Cover skillet and steam 3 minutes or until crisp. Toss with lemon juice and almonds; salt and pepper to taste.
Contents
Ingredients: 2 tablespoon butter 4 pieces of parchment paper 12 x 15 inches 1/4 cup white wine 3 tablespoon dijon mustard 2 tablespoon lemon juice 1 tablespoon fresh marjoram chopped OR 1 teaspoon dried flakes 1/4 teaspoon black pepper 1 tablespoon cooking oil 4 skinlee boneless chicken breast halves 1 lb cleaned asparagus 1/3 lb carrots peeled and cut inot juilenne strips
Method: Melt 2 tablespoon butter. Microwave on high 30-45 seconds. Brush one side of parchment with butter; set aside. Combine white wine, mustard, lemon juice, marjoram and pepper; set aside. Preheat microwave browning skillet 5 minutes on high. Add 1 tablespoon cooking oil. Brown chicken, 2-3 minutes on high. Turn and microwave on high 1-2 minutes. Remove to cutting board and cut each piece into 5-6 lengthwise slices. Stir wine mustard mixture into pan juices. Spoon half of sauce onto center of parchment pieces. Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables. Fold parchment to maek a tightly secure package, tucking ends under. Place in baking dish and microwave on high for 8 minutes. Let stand 3-5 minutes before serving.
Contents
Ingredients: 1/4 cup orange juice 3 tablespoon white wine 1/4 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoon butter 1/3 cup chopped pecans 3/4 lb fresh asparagus spears 1/2 cup fresh/frozen peas 1 1/2 oz shiitake mushrooms thinly sliced Zest of 1 orange and 4 orange wedges
Method: Combine orange juice, wine, salt and pepper and set aside. Melt 1 tablespoon butter in skillet over medium heat. Saute pecans until lightly browned, 1-2 minutes. Remove from skillet and drain on paper towes=ls. Add remaining butter to pan. Saute asparagus over medium heat for 2 minutes. Add orange juice-wine mixture. Cover and steam 3-4 minutes, until asparagus is tender-crisp. Add peas and cook until tender. Stir in mushrooms and heat through. Divide asparagus, peas, mushrooms and sauce on individual plates or serve on large platter. Top with orange zest and pecans. Squeeze juice from orange wedges over vegetables before serving.
Contents
Contents
Ingredients: 2 cans Bush baked beans 1/2 cup molasses 1/2 cup brown sugar Ground onion 1 cup ketchup Salt and pepper 1 tablespoon mustard 3 slices bacon
Method: Mix all ingredients together. Bake at 300 degrees (covered) for 1 hour. Bake for 1 hour uncovered.
Contents
Ingredients: 1 lb navy beans 1 cup dark brown sugar 1 6-oz tomato puree Salt and pepper to taste 1 lb raw bacon chopped 3 sliced or diced onions 2 tablespoon molasses
Method: Soak beans overnight. Drain. Add approximately 1 inch of water over beans and simmer until skins reach bursting point. Drain beans, save liquid. Mix beans with other ingredinets and cook slowly in oven for about 6 hours. Add liquid from time to time as beans dry out. Bake in 275 degree oven.
Contents
Ingredients: 1/2 lb diced bacon 1/2 lb ground beef 1 chopped onion 1 can (16-oz) pork and beans with liquid 1 can (16-oz) kidney style beans with liquid 1 can (16-oz) butter beans with liquid 1/2 cup brown sugar 1/3 cup white sugar 1/4 cup barbecue sauce 1/4 cup ketchup 1 tablespoon prepared mustard 2 tablespoon molasses
Method: Fry the bacon just until it's limp and drain off grease. Remove bacon and in same skillet, brown the beef and saute the onion until clear. Add the pork and beans, kidney beans, butter beans, brown and white sugars, barbecue sauce, ketchup, prepared mustard and molasses and mix well. Bake at 350 degrees for 1 1.2 hours, for a crunchy top and less moist beans, bake uncovered during the last 30 minutes.
Contents
Contents
Ingredients: 1 lb fresh broccoli cut into spears or 1 pkg (10-oz) frozen broccoli spears, cooked and drained 1 1/2 cup cubed cooked chicken or turkey 1 can cream of broccoli soup 1/3 cup milk 1/2 cup shredded cheddar cheese 1 tablespoon melted butter 2 tablespoon dry bread crumbs
Method: In 9 inch pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450 degrees for 15 minutes or until hot. Or, cover with waxed paper; microwave on high for 6 minutes or until hot, rotating dish halfway through heating.
Contents
Ingredients: 1 box (8-oz) manicotti shells 1 container (15-oz) low-salt part-skim ricotta cheese 3 cup shredded low-salt part-skim mozzarella cheese divided 1 pkg (10-oz) thawed frozen chopped broccoli 2 beaten egg 1/4 cup chopped parsley divided 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper 1/4 cup butter/margarine 1/4 cup all purpose flour 2 cup low-fat (1%) milk 1/4 cup shredded parmesan cheese Parsley sprigs for garnish opt
Method: Preheat oevn to 350 degrees. Prepare manicotti shells according to package directions. Meanwhile, in large bowl, combine ricotta cheese, 1 1/2 cup mozzarella cheese, broccoli, eggs, 2 tablespoon parsley, nutmeg and pepper; set aside. For sauce, in small saucepan, over low heat, melt butter. Stir in flour, cook 5 minutes, stirring occasionally. Increase heat to medium; stir in milk. Cook 5 minutes, until slightly thickened, stirring. Gradually stir in remaining 1 1/2 cup mozzarella cheese; cook until all cheese is melted, about 2 minutes. Pour half the cheese sauce over bottom of 15 x 10 inch baking pan; set remaining sauce aside. Drain manicotti shells; rinse in cold water. Spoon about 1/4 cup filling into each shells; place filled shells in baking pan. Pour remaining sauce over shells. Cover with foil; bake 30 minutes until heated through. During last 5 minutes of baking remove cover; sprinkle shells with parmesan cheese and remaining 2 tablespoon parsley. To serve, place 2 shell
Contents
Ingredients: 1 can (10.75-oz) cream of celery soup 1 jar (8-oz) cheez whiz with jalapenos for zip 3/4 stick of margarine 1/2 cup chopped celery 1 1/2 cup instant cooking rice or precooked rice which has been cooked 1/2 cup chopped onions 1/2 cup sliced mushrooms 2 coarsely chopped carrots 1-2 cup broccoli florets only Paprika and buttered bread crumbs optional
Method: In 3 quart pan, over low heat, melt together soup, cheez whiz and margarine. Add celery, rice, onions and mushrooms. Set aside. Line the bottom of a 2 1/2 to 3 quart casserole with the florets. Pour the cheese sauce on top and bake at 350 degrees for 40 minutes. Sprinkle with paprika and buttered bread crumbs if you want.
Contents
Contents
Ingredients: 1 stick oleo 1 diced medium cabbage Parmesan cgeese 1 pkg onion soup mix dry 1 pkg medium noodles 2-3 polish sausages
Method: In large frying pan dissolve soup mix in oleo slowly, stirring constantly. Add cabbage and fry until tender. Add cooked noodles and polish sausage cut into slices. Hest through and sprinkle cheese on top and serve.
Contents
Ingredients: 1 lb ground beef 1 small onion 1 small head cabbage 1 can tomato soup 1/4 cup raw instant rice 1 soup can water Salt and pepper to taste
Method: In skillet, brown ground beef and onion together. In greased casserole layer chopped cabbage, beef and rice, ending with layer of chopped cabbage. In bowl combine soup, water and seasoning. Pour over ingredients in casserole. Cover and bake in 350 degree oven for 1 1/2 hours.
Contents
Ingredients: 4 sticks margarine/butter 3 cup flour 1 teaspoon sugar 1 pkg yeast 1 large can condensed milk 1 1/2 stick margarine 1 large head cabbage 6 hard boiled eggs 3 tablespoon dill Salt and pepper
Method: DOUGH: Add warm water to yeast as package states, add 1 teaspoon sugar and set aside. Cut 4 sticks margarine into3 cups flour until very small balls appear, add yeast water and condensed milk. Mix dough with hands, adding flour as needed to make a ball that pulls away from bowl. Let set in refrigerator overnight. CUt cabbage into small pieces, saute in margarine until just tender. Add dill, salt and pepper. Divide into six equal pieces. Roll out dough. Put cabbage mixture in center of rectangle of dough, crumble 1 egg over the top of the cabbage. Fold dough from long side over mixture, fold the other side over the dough. Place on greased cookie sheet seam side down, and brush with egg white anmd water. Bake at 400 degrees until golden brown.
Contents
Contents
Ingredients: 2 cup frozen crinkle cut carrots 5 ribs celery sliced Water 1 tablespoon butter 1/4 teaspoon dried thyme 1/8 teaspoon salt Pinch of pepper
Method: In covered medium saucepan, cook carrots and celery in 1 inch of water until carrots are fork-tender; drain. Place in serving bowl, toss with butter, thyme and salt and pepper.
Contents
Ingredients: 1 lb carrots thinly sliced 1/4 cup golden raisins 1/4 cup butter 3 tablespoon honey 1 tablespoon lemon juice 1/4 teaspoon ground ginger 1/4 cup sliced unpeeled almonds
Method: Heat oven to 375 degrees. Cook carrots, covered, in 1/2 inch boiling water for 8 minutes; drain. Place carrots in a 1 quart baking dish. Stir in raisins, butter, honey, lemon juice and ginger. Bake uncovered, for 35 minutes, stirring occasionally. Sprinkle with almonds before serving.
Contents
Ingredients: 1/4 cup margarine/butter 1 small chopped onion 1/4 cup all purpose flour 1 teaspoon salt 1/4 teaspoon drymustard 1 tablespoon dried parsley flakes 2 cup milk 1/8 teaspoon pepper 1/4 teaspoon celery salt 8-oz sliced cheddar cheese 4 cup canned carrots ** 3 cup bread crumbs
Method: ** You may use 12 medium fresh carrots instead of canned carrots. Melt margarine in pan. saute onions for 2-3 minutes. Stir in flour, salt, mustard and parsley flakes. Add milk and cook without stirring until smooth. Add pepper and celery salt. Layer carrots and cheese in casserole dish, 2 quart size. Pour sauce over cheese and carrots. Top with bread crumbs. Bake for 45 minutes at 350 degrees. Casserole may be made ahead and refrigerated until one hour before using. Heat for one hour at 350 degrees.
Contents
Contents
Ingredients: 2 10-oz pkg frozen cauliflower 2 10-oz pkg frozen broccoli chopped 1/2 stick butter/margarine 10-oz velveeta cheese 30 ritz crackers crushed 1/2 stick butter/margarine
Method: Cook broccoli and cauliflower in salted water until almost tender, not mushy. Drain. Melt 1/2 stick butter and cheese together. Mix thru the vegetables. Pour into a buttered 2 quart casserole dish. Combine 1/2 stick melted butter/margarine with 30 crushed ritz crackers. Sprinkle on top of vegetables. Bake at 350 degrees for 20 minutes.
Contents
Ingredients: 1 head cauliflower about 1.75 lb break into florets Salt to taste 1/4 cup milk 2 tablespoon butter 1 hard boiled egg peeled and chopped fine Fresh ground pepper to taste 2 tablespoon fine chopped parsley
Method: Add the florets to a saucepan and cover with water. Add salt and milk. Bring to a boil and simmer 10 minutes or until tender. Do not overcook. Drain and keep warm. Heat the butter in a non-stick skillet and add cauliflower. Toss and stir until the pieces start to color. Add the egg, salt, pepper and parsley. Toss and stir. Serve immediately.
Contents
Contents
Ingredients: 16 ears corn 1/2 cup mayonnaise 1 1/4 teaspoon hot pepper sauce 1 cup grated aged sonoma jack or cheddar cheese 3-4 limes cut into wedges
Method: Shuck ears and blanch corn as sonn as possible after buying in large pot of boiling salted water for 2-3 minutes, just to soften it slightly. Drain and rinse under cold water to stop cooking. Corn can be blanched up to a day ahead. Hold at room temperature for up to 4 hours or in refrigerator for longer. Be sure to return to room temp before grilling. Light grill. Mix mayonnaise with hot sauce. Put corn over hot coals and cook, basting with mayonnaise and turning, until lightly browned all over, 5-10 minutes. Remove from heat and immediately sprinkle grated cheese over hot corn. Serve at once with lime wedges.
Contents
Ingredients: 4 medium ears corn 2 tablespoon butter/margarine 1/8 teaspoon dried basil 1/8 teaspoon dried chervil 1/8 teaspoon dried thyme
Method: Into large pot of boiling water, cook corn 5 minutes until tender. In small bowl, combine remaining ingredients. In microwave, cook on high 1-1 1/2 minutes until butter is melted. Serve corn brushed with herb butter.
Contents
Contents
Ingredients: 5 tablespoon butter 1/2 lb finely chopped mushrooms 1 tablespoon chopped green onion 1/2 teaspoon mix vegetable season 1 dash ground nutmeg 3 tablespoon whole wheat flour 1 cup milk 2 tablespoon sherry 5 eggs, separated 1 1/4 cup shredded swiss cheese
Method: In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes. Add seasonings and flour; stir until blended. Gradually stir in milk and sherry. Blend in egg yolks one at a time. In separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large-souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for 35-40 minutes or until puffy and golden. Serve immediately.
Contents
Ingredients: 2 quart salted water 4 cup mushrooms chopped fresh or frozen stumpers or other edible 1/2 lb bacon cut into 1/2 inch pieces 1 to 2 tablespoon sour cream 1/2 sliced medium onion Salt and pepper to taste
Method: Bring water and mushrooms to a boil and cook 5 minutes. Turn off heat and let mushrooms stand on burner to keep warm. Meanwhile, fry bacon. When it's half done, about 5 minutes, add onions and saute until tender. When bacon and onion are ready, drain grease. Drain mushrooms and add to bacon and onions. Stir in sour cream, salt and pepper to taste, and serve.
Contents
Ingredients: 1 1/2 cup sliced mushrooms 3/4 cup olive oil 1/3 cup wine vinegar 1 1/2 teaspoon salt 3/4 teaspoon sugar 1/2 teaspoon minced basil 6 peppercorns 1 bayleaf 1 clove quartered garlic
Method: Heat all ingredients, except the mushrooms, to boiling. Reduce heat to simmer. Stir in mushrooms till coated. Simmer 3-5 minutes. Refrigerate covered. Drain and serve.
Contents
Contents
Ingredients: 6 lb medium size yellow onions 1/4 cup sugar 3 tablespoon butter 1 teaspoon aslt 1/2 teaspoon pepper CREAM SAUCEE: 2 tablespoon butter 2 rounded tablespoon flour 1 cup milk
Method: Peel onions and cook over low heat in a large covered pot. Add a small amount of water to prevent scorching. Cook until tender, about 2 hours. Spoon off excess liquid. Do not drain. Use chopper or large metal spoon to break down large pieces. Add suagar, butter, salt and pepper. Pour the sauce over onions and transfer to serving dish. To make sauce, melt butter over medium heat and stir in flour. SLowly add milk, stirring constantly. Cook until thick and creamy, then add to onions.
Contents
Ingredients: 2 cup riced potatoes about 3 medium 1 1/4 cup all purpose flour 1 teaspoon salt 2-3 tablespoon melted butter/ margarine Grated parmesan/asigo cheese
Method: Boil the potatoes in their jackets until tender. While still warm, scrape off the skin with a small knife (hold potato with fork). While still warm, press the potatoes through a food mill or mouli grinder. Or use a food processor, mixing broken up potatoes, flour and salt together until a dough forms. Least desirable, though, because the dough is dense, is to use a fork or potato masher to remove all the lumps. Add the flour and salt to these riced potatoes and with the palms of your hands squeeze the mixture until you can form a ball. If it's sticky, dust on more flour until you can handle it. On a lightly floured counter, knead the dough until smooth and supple, dusting on more flour, if needed. Cover the dough with a towel and let it stand 15 minutes to relax and grow flexible. Divide the dough in four pieces and with the palms of your hands on a lightly floured board, roll each piece into a rope 1/2 inch in diameter. If dough becomes elastic, set it aside to relax and go on to
Contents
Ingredients: Water 1 1/2 teaspoon butter/margarine 1/2 teaspoon salt 1/2 cup uncooked converted style rice 1 scallion sliced thin
Method: In small saucepan, bring to a boil 1 1/3 cups water, butter and salt. Stir in rice. Cover and simmer until rice is tender and liquid has been absorbed, 20 minutes. Stir in scallion.
Contents
Contents
Ingredients: 1 tablespoon fine chopped shallot 1 tablespoon dijon style mustard 1 1/2 tablespoon red wine vinegar 5 tablespoon olive oil 3 large idaho potatoes - 1.5 lb 3/4 cup skim milk warmed Salt and black pepper to taste 1/2 lb slab bacon rind removed cut into 1/4 inch cubes 2 cup shredded romaine lettuce 4 teaspoon chopped parsley for garnish
Method: In a small bowl, combine shallots, mustard and vinegar. Whisk in 3 tablespoon olive oil. Set vinaigrette aside. Peel potatoes and cut into chunks. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and put through a potato ricer, or mash with a potato masher. Mix in remaining 2 tablespoon olive oil, warmed milk, salt and pepper. Keep warm in top of a double boiler over simmering water until ready to use. Saute bacon in a heavy skillet until browned on all sides. Remove with a slotted spoon to paper towel; drain. Discard all but 2 tablespoon bacon fat. Divide potatoes among 4 plates. Divide shredded lettuce evenly atop potatoes and sprinkle with bacon. Add vinaigrette to skillet and heat through for 1 minute, stirring well. Spoon evenly over potatoes, lettuce and bacon. Sprinkle with parsley and serve immediately.
Contents
Ingredients: 4 medium potatoes 1 cup sour cream 1/2 cup bacon pieces or real bacon bits Salt and pepper to taste 2 tablespoon grated cheddar cheese Paprika
Method: Pierce potatoes with a fork; place on rack or paper towel. Microwave on high 4 minutes per potato or until tender, turning once. Slice waway skin from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp. Add sour cream, bacon pieces and salt and pepper to pulp; stir well. Stuff shells with pulp mixture; sprinkle with cheese and paprika. Microwave on high 2-3 minutes or until cheese is melted.
Contents
Ingredients: 3 large potatoes 1/4 cup salad dressing Onion salt Pepper Parma dip (See recipe)
Method: Cut potatoes lengthwise into wedges. Brush with salad dressing. Season with onion salt and pepper. Place ongreased 15 x 10 x 1 inch jelly roll pan. Bake in preheated 375 degree oven for 50 minutes or until tender and golden brown.
Contents
Contents
Ingredients: 12 oz fresh spinach - stems removed washed well and drained 1 bunch watercress - tough stems removed rinsed and drained about 1 cup 3 tablespoon all purpose flour 1 1/4 cup milk 1/8 teaspoon ground nutmeg Salt and fresh ground black pepper to taste 4 oz crumbled soft chevre about 3/4 cup - fresh goat cheese 4 egg yolk 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 2 teaspoon chopped fresh chives 6 egg whites 4 drop of lemon juice 4 tablespoon low-fat low- cholesterol butter substitute
Method: Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside. Preheat oven to 400 degrees. Grease a 2 quart round souffle dish. Melt the butter substitute in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until mixture is thick and slightly boiling. Add the crumbled chevre cheese and whisk until smooth. Remove from heat and cool this base-sauce a bit. Whisk the egg yolks, one at a time, into the cooled sauce. Stir in the spinach watercress mixture along with the dill, parsley and chives. With an electric mixer, begin to beat the egg whites with lemon juice until frothy, then continue beating until stiff but not dry. With a rubber spatula, gently fold one- quart
Contents
Ingredients: 1/2 cup diced cooked whit meat chicken 1/2 cup torn washed raw spinach leaves 1 tablespoon light mayonnaise Dash of ground cinnamon Dash of nutmeg Lemon pepper to taste 1 oz whole wheat pita bread split open Pinch marjoram/oregano Pinch dried mint
Method: Mix chicken, spinach, mayonnaise and seasonings, stuff into pita pocket.
Contents
Ingredients: 1 lb fresh spinach in bulk or 1 10-oz pkg fresh spinach 3 tablespoonn butter 1/2 lb mushrooms cut into 1/4 inch slices 1 teaspoon finely minced garlic Salt and fresh ground pepper to taste
Method: Pick over the spinach and remove and discard any tough stems and blemished leaves. Rinse and drain well. Heat 2 tablespoon of the butter into a skillet. Add mushrooms and cook, stirring often, over high heat until mushrooms are browned. Add the remaining butter and spinach and cook, stirring, until wilted, about 1 minute. Sprinkle with garlic, salt and pepper. Cook about 1 minute without browning the garlic and serve.
Contents
Contents
Ingredients: 2 acorn squash about 3 lb total 1 can (21-oz) cherry pie filling 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 tablespoon butter/margarine Salt and ground black pepper opt.
Method: Cut squash in half lengthwise and remove seeds. Place squash, hollow side up, on a large, microwave safe dish, with stem ends to the outside of dish. Cover with plastic wrap. Microwave on high percent power 5 minutes. Rotate dish 1/4 turn. Microwave 2 minutes on high. Remove squash from microwave and carefully remove plastic wrap. In a medium bowl, combine cherry filling, cinnamon and ginger; mix well. Divide butter into 4 equal pieces and put in the bottom of each acorn cavity. Season with salt and pepper, if desired. Fill acorn cavities with equal portions of cherry mixture. Microwave, uncovered, on high 3-5 minutes, turning once, or until cherries are hot.
Contents
Ingredients: 2 small acorn squash 4 tablespoon fresh orange juice Ground ginger and nutmeg
Method: Preheat oven to 375 degrees. Halve the squash from stem end to bottom. Remove seeds and discard. Slice a thin piece off the bottoms so that squash will stand straight. Arrange the 4 halves in a shallow baking pan just to fit. Place 1 tablespoon orange juice in each cavity. SPrinkle lightly with ginger and nutmeg. Cover the dish well with aluminum foil; bake for 1 to 1 1/ 2 hours, or until tender. Remove from oven, discard foil; let rest for 5 minutes before serving, so juice can penetrate squash.
Contents
Ingredients: 1 chopped large onion 1 minced garlic clove 1 tablespoon vegetable oil 2 chopped coarse large tomatoes 1 can (15-oz) tomato sauce 3 tablespoon chopped green chilie 1/2 teaspoon ground cumin 1 teaspoon chopped oregano or 1/2 teaspoon dried oregano 1 spaghetti squash about 4 lb
Method: In large skillet, over medium heat, saute onion and garlic in oil about 2 minutes, until soft. Stir in next 5 ingredients; bring to a boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. For squash, with knife, deeply pierce squash in two places; place on paper towel in microwave. Cook on high 24-26 minutes, until squash is soft when pressed with fingers. Let stand 5 minutes, then cut lengthwise in half; discard seeds. Using fork, scrape strands onto serving platter. To serve, pour sauce over squash; garnish with oregano sprig.Serve with Mexicana Pita Chips (see recipe).
Contents
Contents
Ingredients: 1 can yams OR 4 fresh yams 1/2 cup orange juice 1/4 cup brown sugar 1/4 cup butter 1/2 bag minature marshmallows (optional) 1 sliced orange
Method: Drain yams and discard liquid. Arrange in baking dish. POur orange juice over yams. Sprinkle liberally with brown sugar. DOt with butter. Sprinkle with marshmallows, if desired. Place orange slices on top. Bake for 30 minutes at 350 degrees or in any oven temperature (i.e., right along with the turkey) until marshmallows melt and liquid is bubbly.
Contents
Ingredients: 2 16-oz can or 1 29-oz can cut yams/whole yams 5 tablespoon butter/margarine 1/3 cup brown sugar firmly packed 1/3 cup chopped pecans - optional 1 cup miniature marshamllows - optional
Method: STOVE TOP - Pour sweet potatoes and liquid into 2 quart saucepan. Cook until potatoes are heated through. Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1 quart saucepan and cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes. STir just to coat. Serve immediately.
Contents
Ingredients: 2 can (17-oz) sweet potatoes drained mashed 2 cup miniature marshmallows 1/4 cup melted margarine 1/4 cup orange juice 1/2 teaspoon cinnamon
Method: Preheat oven to 350 degrees. In large bowl, stir together sweet potatoes, 1 cup marshmallows, margarine, juice and cinnamon. Spoon into 1 quart casserole. Bake 20 minutes. Sprinkle with remaining marshmallows; broil until lightly browned.
Contents
Contents
Ingredients: 1 pint basket cherry tomatoes 1/2 cup bottled italian salad dressing 1 tablespoon dried parsley
Method: Wash tomatoes under running cold water. Cut each in hald and place in shallow dish. Pour dressing over tomatoes; chill until serving time. Place on serving platter with ham roll- ups; sprinkle with parsley.
Contents
Ingredients: 1/4 cup fresh lime juice 1/4 cup olive oil 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme 1/2 teaspoon coarse salt 1/2 teaspoon ground black pepper 24 cherry tomatoes, stems removed 4 whole thyme sprigs for garnish
Method: Combine lime juice, oil, thyme, salt and pepper in a medium sized bowl. Add tomatoes, toss; marinate 1 hour. Meanwhile, soak 4 thin wooden slewers in water for 1 hour. Thread 6 tomatoes on each skewer and grill 3-4 inches from medium hot coals until done, turning once and basting with marinade. Place skewers on a plate.
Contents
Contents
Ingredients: 2 1/2 tablespoon butter/oil 1 medium onion finely chopped 3/4 lb lean ground beef/lamb Salt and pepper 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice 1/3 cup pine nuts optional
Method: Heat the butter in a frying pan. Fry onions until transparent. Add the meat and fry it, tossing it and squashing with a fork, until it changes color. Season to taste with salt, pepper, and cinnamon and stir in the optional pine nuts. Moisten with a few tablespoons of water and cook gently, covered, until meat is very tender.
Contents
Ingredients: 2 quart sauerkraut 1 chopped onion 1 apple pared cored and chopped 6 crushed juniper berries 1 teaspoon salt 1/4 teaspoon fresh ground pepper 2 tablespoon brown sugar 1 bottle Michigan semi dry Vidal Blanc 1 pork tenderloin (1 1/2-2 lb) and 3-4 smoked pork choped or bratwurst 6 peeled potato halves
Method: Mix sauerkraut, onion, apple, juniper berries, salt, pepper, brown sugar and wine together and bake in large pan at 225 to 250 degrees for 8 hours. Stir once or twice, adding water if needed. Do not cover. About 1 1/2 hours before serving, lay 1 pork tenderloin and smoked pork chops or smoked brats on top. Tuck potatoes under sauerkraut. Increase heat to 350 degrees, and bake for 1 to 1 1/2 hours, adding more water if needed. Serve this one pan meal with a Michigan semi-dry Vidal Banc or Riesling for excellent results.
Contents
Ingredients: 1 lemon 4 artichokes SAUCE: 1/2 cup plain non fat yogurt 1 tablespoon mango chutney 1 teaspoon italian scallion 1/4 teaspoon curry powder 1/8 teaspoon ground cumin
Method: Squeeze juice from lemon into small dish. Remove tough outer leaves at base of artichokes; cut off stems so artichokes will stand upright. With serrated knife, cut off about 1-1 1/2 inches from top. Trim prickly tips of each leaf with scissors, then immediately brush cut surfaces with lemon juice. In 2 quart shallow casserole, place artichokes and 1/4 cup water; cover. Cook on high 10-12 minutes until base is just tender when pierced with fork; let stand covered 5 minutes. Meanwhile, for sauce, in small serving dish, stir together all ingredients. Serve sauce as dipping accompaniment for each artichoke.
Contents
Contents
Ingredients: 2 tablespoon yeast 1 3/4 cup room temp milk 1/4 cup butter 2/3 cup pure maple syrup 3 3/4 cup unbleached flour 1 pkg (8-oz) cream cheese 1/2 cup ground almonds 3 cup room temp milk Put yeast into warm milk. Let sit 5 minutes. Cut together butter, maple syrup and flour. Make a well in the center, and stir in cream cheese and almonds. Pour in yeast mixture and the additional milk. Knead the dough on a floured surface 5 minutes. Place dough in lightly oiled bowl. Let rise for 45 minutes. Punch down dough, and knead again for 4 minutes. Roll dough to 1/2 inch and cut in 5-inch rounds. Place buns on lightly oiled cookie sheet, and bake at 400 degrees for 8-10 minutes. Serve warm.
Method:
Contents
Ingredients: 2 cup all purpose flour 1 level tablespoon baking powder 1/2 teaspoon salt 1/2 stick (4 tablespoon) margarine/other shortening 3/4 cup milk
Method: Sift the flour into a mixing bowl with the baking powder and salt. Then using your fingers, two knives or a heavy fork, blend the fat and flour into very thin particles. Add the milk and stir just enough to make the dough cling together. It will be soft. Turn out on a floured surface and knead about 1 minute. Pat or roll out. If you want high, fluffy biscuits, the dough should be 1/2 to 3/4 inch thick; if you want thin, crusty biscuits, make it about 1/4 inch thick. Cut in rounds or squares. For crisp biscuits, place far apart on an ungreased cookie sheet; for fluffier biscuits, place close together on an ungreased cookie sheet. Bake in a preheated oven at 450 degrees for about 12-15 minutes and serve piping hot with butter, preserves or honey.
Contents
Ingredients: 2 cup flour 3 teaspoon baking powder 3/4 cup milk 1 teaspoon salt 1/4 cup shortening
Method: Sift dry ingredients together. Melt shortening and combine with the milk. Add this to dry ingredients, mixing well. Turn out on floured board and knead about 10 times. Roll out to about 1/4 inch thickness and cut with biscuit cutter. Bake in preheated oven about 450 degrees for 10-12 minutes.
Contents
Contents
Ingredients: 1 tablespoon yeast 1/2 cup milk, warm to room temp 1/2 cup butter 1/8 cup maple syrup 1 egg 1 teaspoon lemon rind 2 cup whole wheat pastry flour FILLING: 1 cup diced green apples 1/3 cup diced dates 1/4 cup butter
Method: Dissolve yeast in warm milk; set aside. Melt together butter and maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix together until you have a dough. Refrigerate overnight. Roll dough into 9-inch circles, one for each 4 rools; cut each circle into 4 pie-shaped wedges. Cut together apples, dates and butter. Spread fruit mixture over dough wedges. Roll up each crescent, beginning at the wide end. Place on unoiled cookie sheets, turning ends to form crescent shape;let rise to double in size, about 2 1/2 hours. Bake at 350 degrees 10-15 minutes until golden brown.
Contents
Ingredients: 1 tablespoon yeast 1 cup warm water (100 degrees) 3 tablespoon molasses 1/3 cup nonfat dry milk 1 separated egg 1 cup unbleached flour (A) 3 tablespoon butter, melted 1 teaspoon salt 1/2 cup whole wheat pastry flour 3 softened tablespoon butter 1/3 cup sugar 1 tablespoon cinnamon 1/3 cup raisins 1 egg 1 cup cool water 2 1/2 cup (approx) unbleached flour (B)
Method: Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg white. Allow to rise 30-40 minutes. Stir in first of the unbleached flour (A) until blended; beat about 10 minutes. Cover bowl, set in warm place and let rise about 1 hour 20 minutes. Fold in melted butter and salt. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir). When dough holds together in one piece, turn out onto floured surface. With floured hands, knead dough, adding flour and reflouring board as needed. Knead until smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise until doubled in size. After dough has risen, roll out to 12 x 14-inch (if making 16 rolls; figure 3/4 x 14-inch for each roll when scaling). Spread with soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into 3/4-inch sec
Contents
Ingredients: 1 tablespoon butter 2 tablespoon honey 1/2 teaspoon salt 1/4 cup hot water 3/4 cup milk 1 tablespoon yeast 1/8 cup warm water 2 cup whole wheat flour 1 cup whole wheat pastry flour
Method: Dissolve butter, honey and salt in hot water over low heat. Add milk. Heat until lukewarm. Dissolve yeast in lukewarm water. Add to honey/milk mixture. Combine two flours. Stir enough flour into liquid to make dough thick enough to knead. Knead until smooth and elastic adding flour as needed. Cover and put in warm place to rise; let rise until double. Divide dough in half and rool out. Cut into wedges triangular in shape. Roll up, beginning at base of triangle. Curve ends slightly toward one another to form crescent shape. Allow to rise again until dopubled in size. Bake on cookie sheet at 400 degrees for 14 minutes, until golden brown.
Contents
Contents
Ingredients: 1 1/2 cup all purpose flour 1/2 cup whole wheat flour 1 tablespoon baking soda 1/2 teaspoon salt 2/3 cup milk 2 egg 1/4 cup honey 1/4 cup oil 1 cup raisins 1 medium banana, mashed/1 medium apple/pear grated
Method: Combine flours, baking soda and salt in bowl; mix to blend. In another large bowl, combine eggs, milk, honey and oil; mix to blend. Add dry ingredients to milk mixture; stir just until ingredients are moistened. Add raisins and fruit of your choice; stir just to blend. Spoon batter into 2 3/4 inch greased or paper lined muffin tin cups, filling about 3/4 full. Bake in 400 degree oven 18-20 minutes or until golden brown and springy to the touch.
Contents
Ingredients: 1 1/4 cup bran 1 cup whole wheat pastry flour 2 1/2 teaspoon baking powder 3/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/3 cup milk 2 eggs 3/4 cup maple syrup 1/4 cup butter 1 cup apples, green are best, chopped 1 cup raisins (optional)
Method: Combine bran, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour mixture into oiled muffin tins, and bake at 350 degrees until tops split, 15-25 minutes.
Contents
Ingredients: 1 1/2 cup shreds of wheat bran cereal 1 cup skim milk 1/4 cup melted oleo 1/2 cup honey 1 large cooking apple peeled cored and grated (1 1/2 cups) 3/4 cup raisins 1 well beaten large egg 1 teaspoon cinnamon 1 1/4 cup all purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda
Method: Heat oven to 400 degrees. Lightly grease 12 muffin cups. In a large bowl, soak cereal in milk for 5 minutes. Stir in oleo, honey, apple, raisins, egg and cinnamon. In another bowl, combine remaining ingredients. With a rubber spatula, fold flour into apple bran mixture just enough to moisten. Do not over mix. Evenly distribute among muffing cups. Bake 20 minutes or until done.
Contents
Contents
Ingredients: 3 cup flour in 1 cup segments 3 cup sugar in 1 cup segments 3 cup milk in 1 cup segments 2/3 cup oil 2 cup flour 1 cup sugar 1 1/2 teaspoon cinnamon 3 egg 1 1/4 teaspoon salt 1/2 teaspoon baking soda
Method: On Day 1 combine 1 cup flour, 1 cup sugar and 1 cup milk in tightly covered container. On Day 2, 3, 4; stir. On Day 5 add 1 cup flour, 1 cup sugar and 1 cup milk. On Day 6, 7, 8 and 9; stir. On Day 10 add 1 cup flour, 1 cup sugar and 1 cup milk and stir wee and pour 1 cup each into 3 containers and give two to friends. These 3 containers are treadted like day 1 and the procedure must begin again to keep the starter going. To the remaining batter add; oil, 2 cup flour, 1 cup sugar, cinnamon, eggs, salt and soda. Mix all ingredients together with mixer. Pour batter into 2 well greased and floured loaf pans. Bake from 45-50 minutes in 350 degree oven.
Contents
Ingredients: 1 cup milk 1 cup sugar 1 cup flour
Method: Day 1: Put starter ingredients in bowl. Day 2, 3, 4: Stir with plastic/ wooden spoon. Day 5: Add 1 cup milk, 1 cup flour and 1 cup sugar and stir until blended. Day 6, 7, 8 and 9: Stir once a day. Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. STir until well mixed and pour 1 cup into each of 3 containers and give to a family and friends.
Contents
Ingredients: 3 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup butter/margarine 1 cup granulated sugar 1 cup packed brown sugar 3 egg 1 teaspoon vanilla 3/4 cup buttermilk 1 1/2 cup (1/2 lb or 1 large) pared cored and fine chopped rome beauty apples 1/2 cup nuts 1 teaspoon grated orange peel
Method: Combine flour, baking powder, soda and slat. Set aside. Cream butter and sugars; beat in eggs one at a time and vanilla. Stir in buttermilk alternately with flour mixture. Fold in apples, nuts and orange peel. Pour into two 8 1/2 x 4 1/2 x 2 5/8 inch greased and floured loaf pans. Bake at 350 degrees 50-60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Wrap and let stand overnight to allow flavors to blend.
Contents
Contents
Ingredients: 1 can V-8 juice (11.5-oz) or tomato juice 2 egg or egg substitute 2/3 cup water 2 cup low fat cottage cheese 1/2 cup scallions minced or fresh chives in amounts to taste 1 teaspoon dill 3 cup whole wheat flour 5-6 cup unbleached white flour 2 pkg fast rising yeast 1 tablespoon sugar
Method: Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat in microwave to 125-130 degrees using a thermometer. Combine whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry ingredients together. Knead dough on work surface sprinkled with remaining flour, until the dough is smooth and elastic, about 5-8 minutes. Place the dough in bowl, cover with a towel, and rest 10 minutes. Divide the dough and place in two 5 1/4 x 9 1/4 inch loaf pans. Cover with plastic wrap sprayed with non stick vegetable coating and put in a warm place for 20 minutes. Bake in preheated, 425 degree oven for 25 minutes, or until the loaves sound hollow when tapped. Remove from loaf pans and cool on rack. NOTE: You may need to practice before you get the results you wish.
Contents
Ingredients: 1 cup amish friendship breat starter (see recipe) 2 cup divided flour 2 cup divided sugar 2 cup milk 2/3 cup oil 1 cup sugar 3 egg 1 teaspoon vanilla 1/2 teaspoon baking soda 2 cup flour 1 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt
Method: On the first day of the process, do nothing to the 1 cup of starter dough. Leave it, covered, in a warm place. On days 2, 3 and 4, stir the starter with a wooden spoon ( do not use a metal spoon). On the 5th day, add 1 cup of flour, 1 cup of sugar and 1 cup of milk and stir. On days 6, 7, 8 and 9, stir only. On day 10, add 1 cup of this mixture into each of 2 containers and give, along with bread recipe, tofriends. Keep 1 cup refrigerated until you are ready to start the next batch of bread. You should have 4 cup of starter left to make bread. To that add the oil, 1 cup sugar, eggs, vanilla, baking soda, 2 cup flour, baking powder, cinnamon and salt. Mix well and pour into greased and sugared loaf pans (whatever sizze and shape you wish). Bake 40-50 minutes at 350 degrees. Cool 10 minutes and remove from pans. Makes 2 large loaves or 4 small loaves.
Contents
Ingredients: 1 cup bran cereal 1 cup boiling water 1/2 cup margarine 3 1/2 to 4 cup all purpose flour 2 pkg rapidrise yeast 2 tablespoon sugar 1 teaspoon salt 2 rrom temperature egg 1 cup dates/pitted dates snipped 1 cup walnuts/pecans chopped 1/2 cup maple flavored syrup
Method: Mix bran cereal, water and 1/4 cup margarine; cool until very warm, 125- 130 degrees. In large bowl, mix 2 cups flour, undissolved yeast, sugar and salt; stir in warm bran mixture. Mix in eggs, dates and enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 6-8 minutes. COver; let rest 10 minutes. Divide dough into 20 pieces; shape into balls. Melt remaining 1/4 cup margarine; dip balls in margarine. Place 10 balls in greased 9 x 5 x 3 inch loaf pan; sprinkle with 1/2 cup chopped nuts. Repeat layer. Cover; let rise in warm, draft-free place until doubled in size, 45-60 minutes. Bake at 375 degrees for 35-40 minutes or until done. To prevent over browning, loosely cover with foil during last 10 minutes. Remove from oven; slowly drizzle syrup over loaf. Cool in pan on wire rack for 15 minutes. Remove from pan; cool completely on wire rack.
Contents
Contents
Ingredients: 1/2 cup butter or sunflower oil 1/4 cup honey 1 egg 1 cup milk 1 cup corn meal 1 cup flour 1 pinch salt (optional) 2 teaspoon baking powder
Method: Cream together butter or oil, honey, egg and milk. Combine and add the dry ingredients, stir together until just moistened. Bake in oiled pan for 20-30 minutes at 350 degrees. Tops will split when done.
Contents
Ingredients: 3/4 cup cornmeal 4 teaspoon baking powder 1 egg 1/4 cup lard/vegetable oil 1 1/2 cup flour 1/2 teaspoon salt 1 cup milk
Method: Sift flour, baking powder, salt, and corn meal. Add eggs, milk and melted and cooled lard to make a stiff batter. Less milk can be used. Pour in greased pie pan or half fill greased muffin tin. Bake in preheated oven at 450-500 degrees for 18-20 minutes. Remove from oven, and while cornbread is still hot, cut into pie-shaped slices. Split these with knife and insert butter between upper and lower layers. Or break slices into pieces in cereal bowl, add buttermilk and serve.
Contents
Ingredients: 2 tablespoon unsalted butter 1 1/2 cup stone ground cornmeal 1/4 cup sugar 1/2 cup flour 1 teaspoon salt 1 1/2 teaspoon baking powder 2 cup milk 2 beaten eggs 1 cup heavy whipping cream
Method: Preheat oven to 350 degrees. Put the butter in a 2 1/2 quart baking-serving dish or heavy iron skillet and place it in the oevn until the butter has melted. Keep it warm but don't let the butter burn. Mix the dry ingredients together, add the milk and beaten eggs, and beat well. Pour the batter into the hot buttered pan and bake for 10 minutes. Then pour whipping cream into the center of the cornbread without stirring it and return it to the oven to bake another 20 minutes. The circumference will be like cornbread but the center will be almost liquid.
Contents
Contents
Ingredients: 5 tablespoon butter 1 cup diced onion 2 cup bread crumbs 2 chopped pippin apples 1 cup white wine 2 tablespoon lemon juice 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1 cup chopped almonds
Method: In frying pan, melt butter and saute onions until they are clear. In a bowl, combine the bread crumbs with the onion mix. Add apples and wine. Return to pan and cook 5 minutes lopnger. Add the renmaining ingredients. Stuff into turkey neck and body cavities.
Contents
Ingredients: 1/2 to 1 lb bulk pork sausage 1 cup chopped celery 1 cup chopped onion 1/2 stick (1/4 cup) butter or margarine 1 pkg (16-oz) cubed herb seasoned stuffing mix 1 cup fresh cranberries cut into halves 1/2 cup diced chestnuts cooked if fresh or use canned 2 teaspoon rubbed sage 2 cup chicken broth
Method: Crumble sausage into skillet and saute with celery and onion in butter until vegetables are just tender. In a large bowl combine stuffing mix, sausage and vegetables, cranberries, chestnuts and sage. Moisten evenly with broth. Just before roasting, stuff turkey neck and body cavities lightly. Makes enough stuffing for a 12-14 lb turkey.
Contents
Ingredients: 1 cup oysters (12-oz) drained reserving 1/4 cup liquid 1 cup water 1/2 cup margarine 1 1/2 cup chopped onion 1 cup chopped celery 8 cup dry bread cubes 3/4 cup chicken broth 1 beaten egg 1 1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon pepper
Method: In small saucepan, heat oysters in water until boiling. Reduce heat to low; simmer, covered 5 minutes or until oysters are set. Drain and chop coarsely; set aside. In large skillet, melt margarine; add onion adn celery. Cook until tender. In large bowl, combine oysters with cooked vegetables, bread cubes, broth, egg and seasonings; mix well. Stuff turkey loosely with stuffing immediately before roasting. SPoon rem,aining stuffing into greased baking dish. Bake at 325 degrees for 40-50 minutes or until hot. Makes enough for a 12 lb turkey, or 10-12 servings.
Contents
Contents
Ingredients: 3 cup white flour 1 pkg instant dry yeast 2 1/2 cup lukewarm water (110-120 degrees)
Method: With a wooden spoon (never use metal - it reacts wickedly), mix together flour, yeast and water in large bowl. Cover and let set in a warm place overnight. Use the next day or refrigerate for later use.
Contents
Ingredients: 1 cup extra virgin olive oil Salt and pepper to taste 4 large, thick slices Italian OR French bread or loaf 4 ripe tomatoes, cut tiny pieces 4 chopped fine cloves garlic 1 cup fresh basil leaves, chopped very fine
Method: Pour 3/4 cup of olive oil in a deep dish, add the salt and pepper and dip each side of the bread in the oil long enough to soak each slice very lightly. Toast the bread in an oven at 425 degrees for about 15 minutes until crisp, or toast on barbecue grill. Place tomatoes in colander, add salt and pepper and allow to drain. Mix in basil and garlic and add the rest of the olive oil. Spread each slice of the toasted bread with chopped tomatoes, arrange on a large plate and serve.
Contents
Ingredients: 1/2 cup canned chicken broth 1/4 teaspoon almond extract 1 can devil chicken spread 3 tablespoon diced toasted almond optional 2 eggs 1/8 teaspoon salt 1/2 cup sifted flour 1/4 cup butter
Method: Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one. Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm.
Contents
Contents
Ingredients: 2/3 cup sliced almonds 3 tablespoon butter divided 1 cup chopped onion 2 clove garlic chopped fine 1 small green bell pepper diced 1 cup long grain rice 1/2 cup raisins - optional 1 teaspoon cumin 1/2 teaspoon salt 1 3/4 cup chicken broth
Method: Saute almonds in 1 tablespoon butter until golden; reserve. SAuet onion and garlic in remaining 2 tablespoon butter until translucent. Add green pepper, rice, raisins, cumin and salt; heat to low, cover, cook 20 minutes or until all liquid is absorbed. Remove from heat and let stand covered, 5 minutes. STir in almonds.
Contents
Ingredients: 1 medium size red sweet pepper 2 small yellow squash 1/2 lb 2 tablespoon butter 1/2 cup finely chopped onion 1 cup converted rice 1 bay leaf 2 sprigs fresh thyme or 1/2 teaspoon dried 1/8 teaspoon tabasco sauce 1 1/4 cup water or fresh/canned chicken broth Salt and fresh ground pepper
Method: Core and seed pepper. Cut flesh into thin strips about 1 1/2 inches long. Wash and trim squash. Cut into 1/2 inch cubes. Heat 1 tablespoon of the butter in a saucepan and add onion. Cook, stirring until wilted. Add pepper strips and squash and cook, stirring, 1 minute over medium heat. Add rice, bay leaf, thyme. tabasco sauce, water, salt and pepper. Stir and bring to a boil. Cover and simmer for 17 minutes. Discard thyme sprigs and bay leaf. Using a fork, distribute the remaining 1 tablespoon butter through the rice. Keep covered in a warm place until ready to serve.
Contents
Ingredients: 1 1/2 lb sliced mushrooms 2 medium chopped onions 8 tablespoon butter (1 stick) 1 3/4 cup medium pearl barley 4 cup chicken broth
Method: Saute mushrooms and onions in 1/2 of the butter. Put in oven-proof 2 quart casserole. In same saucepan, saute uncooked barley in remainder of butter on low heat. Cook, stirring until barley is almond colored. This should take 10-15 minutes. Mix barley in with mushrooms and onions. Pour broth over barley mixture and salt and pepper to taste. Bake at 350 degrees for 1 to 1- 1/2 hours. Cover dish for first half hour. Add water if barley becomes dry.
Contents
Contents
Ingredients: 1/2 cup chopped onion 2 tablespoon butter 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 teaspoon chili powder 12 oz jar chili sauce 2 cup kidney beans 9 sliced frankfurters 2 cup grated cheddar cheese 4 wedges shaped cheddar cheese
Method: Slice 1 frankfurter, end to end, and crosswise. Saute onion in butter; add seasonings. Blend in chili sauce, kidney beans, and 8 frankfurters, sliced. Cook over medium heat until heated through, about 5 minutes. Stir in melted cheese. Heat until cheese melts. Pour into casserole and decorate top with cheese slices to form wagon wheel. Place cut frankfurter strips on top of cheese slices and bake at 375 degrees a few minutes, until cheese melts.
Contents
Ingredients: 4 rib steaks cut 1 inch thick and boned 1/4 cup flour 2 teaspoon salt 1/2 teaspoon fresh ground pepper 4 tablespoon butter 3/4 cup chopped onion 1 grated carrot 1/4 lb mushrooms 2 tablespoon minced parsley 1 bay leaf 1/2 cup water 1/2 cup sour cream 2 tablespoon caper
Method: Trim the fat from the steaks. Dip them in a mixture of the flour, salt and pepper. Melt the butter in a large skillet; brown the steaks quickly on both sides. Add the onions, carrot, mushrooms and parsley; let brown 5 minutes. Add the bay leaf and water. Cover and cook over low heat 15 minutes. Transfer the steaks to a heated platter and keep warm. Discard the bay leaf and puree the gravy in a blender or force through a sieve. Return to skillet, blend in the sour cream and capers. Taste for seasoning, heat and pour over the steaks.
Contents
Ingredients: 1 pkg long grain and wild rice mix cooked 1 1/2 lb cross rib/round/rump roast cut 1/2 inch thick 1/4 cup flour 1/4 teaspoon salt 1 teaspoon pepper 2 tablespoon butter 1 cup beef broth 1 small jar sliced mushrooms 3 tablespoon oil
Method: Coat meat with the salt, pepper, and 1/4 cup flour. Put meat on a flat working surface and pound both sides to flatten. Set aside. Dressing: Melt butter in saucepan. Blend in 2 teaspoon flour and stir until bubbly. Add 1/2 cup of the broth; stir until thickened. Remove from heat and stir in the cooked rice and mushrooms. Pile rice on one half of heat and stir in the cooked rice and mushrooms. Pile rice on one half of the steak and fold other half over it. Fasten with skewers or picks. Heat oil in a large skillet. Add steak and brown. Pour remaining broth into a skillet; cover. Bake at 325 degrees for about 1 hour, or until meat is fork-tender.
Contents
Contents
Ingredients: 2 tablespoon flour 1 tablespoon butter 4 oz sliced mushrooms 1/2 teaspoon thyme 8 oz beer at room temperature 4 america's cut 1 1/4 to 1 1/2 inch thick boneless pork center loin chop
Method: Melt butter in heavy skillet over medium high heat. Lightly flour chops and brown quickly on both sides. Remove. Add mushrooms and thyme to pan and saute 1 minute. Return chops to skillet, add beer, bring to a boil. Cover and simmer 12-15 minutes.
Contents
Ingredients: 2 jar (48-oz) precooked northern beans 2 lb fresh pork cut in 1-in cubes 2 cup dark brown sugar 2 tablespoon gray poupon brand mustard 1 medium fine chopped onion 1/4 cup blackstrap unsulphured molasses 1/4 cup ketchup
Method: Combine the beans, pork, brown sugar, mustard, onion, molasses and ketchup. Mix thoroughly and pou into an ovenproof casserole. Bake, uncovered, in a 300 degree oven for 4 1/2 to 5 hours.
Contents
Ingredients: 12-lb ham Cloves 1/2 cup orange juice 1 large grated zest orange Juice from 1 lb can peaches 1/2 cup peach/plain brandy 1 teaspoon ground ginger 1 teaspoon allspice 1 tablespoon dry mustard Drained peach halves Currant jam
Method: Preheat oven to 300 degrees. Score fat in diamond pattern and stud with cloves. If there is a skin or rind, roll it back for scoring and then back for roasting. It will be removed later. Roast 1 hour on a rack in preheated oven. Remove ham from oven, remove rind, pour orange juice in baking pan and sprinkle grated orange zest over ham.Return to oven for another hour basting every 15 minutes. Mix the brandy and spices into peach juice. Pour entire mixture over ham and continue basting during the remaining cooking time of total 15 minutes per pound cooking time. Raise heat if necessary to get a good mahogany color. Garnish with drained peach halves filled with a dollop of currant jam.
Contents
Contents
Ingredients: 2 lbs stewing lasmb, cut into 1/4" cubes 4 tablespoons fresh lemon juice 3 cloves garlic, minced 1 tablespoon hot chili oil (or 1/2 teaspoon cayenne and 1 tablespoon salad oil) 1 pinch salt
Method: Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer lamb; you should have enough for two skewers per serving. Barbecue until browned, but still juicy. Overcooking will dull flavors. Serve with Moslem bread or baked sesame rolls.
Contents
Ingredients: 24 lamb shanks Flour as needed 1 cup olive oil 8 chopped cloves garlic 1 chopped quart onion 1 can (10-oz) drained tomatoes 2 cup white wine heated to boiling 2 cup stock (lamb/beef/chicken) Chopped parsley to taste Salt pepper crumbled dried oregano to taste
Method: Dredge lamb shanks in flour, shake off excess. Lay shanks in deep-sided baking pan. Sprinkle shanks with olive oil. Heat in 450 degree oven for 20-30 minutes, turning as needed. Remove and drain off fat. Add remaining ingredients. Cover with foil and bake at 350 degrees for 1 1/2 hours or until lamb is tender. Serve with saffron rissotto.
Contents
Ingredients: 1 cup dry white navy beans 1/4 cup all purpose flour 2 teaspoon coarsely ground pepper 1/2 teaspoon salt 4 lamb foreshanks (3/4 lb each) 2 tablespoon olive oil 6 carrots peeled and cut into rounds 1/2 inch thick 2 tablespoon finely grated lemon zest 8 slightly crushed cloves garlic 2 tablespoon capers 6 fresh sage leaves or 1 teaspoon rubbed sage 1 tablespoon fresh rosemary or 1 teaspoon dried 1 teaspoon dried thyme 1 bay leaf 2 cup beef broth 2 tablespoon chopped italian parsley for garnish
Method: Rinse beans, cover with water; soak overnight. Mix flour, pepper and salt in bowl. Dredge lamb shanks in mixture, shaking off excess. Heat oil in oven-proof casserole. Brown lamb quickly on all sides. Remove to a dish and pour off fat. Drain the beans and place in the casserole with carrots. Cover with lamb shanks. Add 1 tablespoon lemon zest, garlic, capers, sage, rosemary, thyme and bay leaf. Pour broth and 1 cup water over all. Bring to a boil on top of stove, cover and bake for 1 1/2 hours. Remove lamb shanks to a plate. Drain vegetables, reserving the broth. Discard bay leaf. Return vegetables to casserole, place lamb shanks on top and cover. Cool broth. Skim off fat. Pour defatted broth into a saucepan; boil for 3 minutes to reduce. Pour over lamb. Return casserole to oven for 15 minutes to heat. Serve lamb and vegetables in large shallow bowls, spooning broth over the top. Garnish with chopped parsley and remaining lemon zest.
Contents
Contents
Ingredients: 1 lb smoked bacon chopped 2 whole medium onions chopped 4 garlic cloves minced 3 stalks celery finely chopped 1 can (6-oz) dark beer 2 can (8-oz) tomato sauce 1 cup ketchup 1/2 cup brown sugar 1 tablespoon worcestershire sauce 3 tablespoon prepared mustard 1 whole veal roast deboned but leave a little meat on bones 1/2 cup vegetable oil 3 green onions finely chopped
Method: Saute bacon in a large saucepan. Add onions, garlic and celery. Cook until onions are translucent, then drain off oil and grease, and deglaze the pan with beer. Add tomato sauce, ketchup, brown sugar, worcestershire sauce and prepared mustard. Cover and simmer for 30 minutes. Season the veal ribs on both sides with salt and pepper and brown well in hot oil on both sides. Cut veal into strips between ribs. Place veal in a heavy, covered casserole, pour over sauce and braise in 325 degree oven for 30 minutes. Sprinkle with chopped green onions before serving.
Contents
Ingredients: 2-3 lb boned breast of veal 1 clove crushed garlic 1 1/2 cups water 2 teaspoon salt 1/2 teaspoon black pepper 1/2-3/4 lb pork sausage 4 tablespoon butter 2 tablespoon brandy 12 small onions
Method: Bone out the veal breast. Cut up the bones and put them in a pot with the garlic. Add water and simmer for 30 minutes. Lay out the boneless breast and sprinkle with salt and pepper. Spread on a thin layer of the sausage. Roll up and tie at one-inch intervals. Then cut between the strings into one- inch-thick veal rolls. Melt butter in heavy skillet, brown veal rolls on both sides. Pour off the fat. Heat the brandy; flame and pour over veal rolls when the flames die. Add onions and reduce the heat to low, cover and simmer for 30 minutes. Remove the cover from pot of bones and increase the heat to cook the stock down to about 3/4 cup. Add the stock to veal rolls, cover,and cook for 1 hour. Thicken the sauce slightly, if needed, with arrowroot in cold water. Serve with a rice pilaf or sauteed potatoes.
Contents
Ingredients: 1 breast of veal (3-5 lbs) 1 1/4 cup orzo cooked 4 slices chopped bacon Salt and pepper 1/2 bunch spinach cleaned and stems removed 1/4 cup pine nuts 1/4 cup dried apricots chopped 3 chopped green onions 1 tablespoon butter 1 tablespoon olive oil 1 cup white wine 1 cup veal stock 1-2 tablespoon arrowroot 1-2 tablespoon cold water
Method: Bone out the veal breast. Put bones in a saucepan, add enough water to cover, and soimmer 1-2 hours to make a rich veal stock. Add more water if necessary - you will need approximately 1 cup of stock. Cook orzo according to package directions. Set aside. Cook bacon until partially done (not crisp), drain and set aside. Season veal with salt and pepper. Lay spinach leaves, enough to cover, on the boneless veal breast. Spread on a layer of orzo. Roll up, jelly roll fashion, and tie with butcher's twine at 1 inch intervals. In a heavy casserole or dutch oven, brown the veal and roll well on all sides in butter and oil. Add wine and veal stock. Cover and simmer for 1 hour. Remove roast to a serving platter and keep warm. Thicken sauce with arrowroot mixed with equal parts of cold water if thicker sauce is desired. Remove strings and slice the veal roll into 1 1/2 inch thick slices. Serve with sauce.
Contents
Contents
Ingredients: 2 - 8 lb venison/beef roast 1 tablespoon salt 1/4 teaspoon black pepper 1 teaspoon white pepper 1/2 teaspoon red pepper 1 teaspoon meat tenderizer 2 tablespoon seasoned salt 2 teaspoon accent 1 teaspoon garlic powder 1 tablespoon litchen bouquet 2 tablespoon morton tender quick 1/3 cup worcestershire sauce 1/3 cup soy sauce 1/3 cup barbecue sauce 1/3 cup liquid smoke
Method: Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Oven's with pilot lights work especially well.
Contents
Ingredients: 1 lb ground venison 1 chopped medium onion 1 can condensed cream of mushroom soup 1 can (4-oz) mushroom stems and pieces 1/2 teaspoon salt 6-8 medium potatoes peeled and sliced 1 large package frozen peas 1/2 cup milk
Method: Preheat oven to 350 degrees. Brown venison and onions and drain well. This is very important; venison fat doesn't taste good. Add soup, mushrooms and salt and heat through. In a 2 1/2 or 3 quart casserole dush, layer sliced raw potatoes, frozen peas and meat mixture, ending with meat. Pour milk over the top and bake, uncovered for 1 1/2 hours, or until potatoes are done.
Contents
Ingredients: 1 cup toasted bread crumbs 2 teaspoon thyme 1 teaspoon sweet basil 1/2 teaspoon coarsely ground pepper 1 teaspoon garlic powder 6 venison tenderloins/butterfly steaks 1/2 cup egg substitute beaten slightly 1/4 cup olive oil 1 jar (15-oz) meat flavored spaghetti sauce 1 cup finely shredded mozzarella cheese
Method: Preheat oevn to 400 degrees. COmbine the rbead crumbs, thyme, basil, pepper and garlic powder. Dip each piece of venison in the egg substitute, then into bread crumbs mixture, coating thoroughly on both sides. Heat olive oil over medium heat and brown venison on both sides until done. Place venison steaks on top of sauce and sprinkle with parmesan and mozzarella. Bake 15 minutes, or until cheeses are melted and lightly browned.
Contents
Contents
Ingredients: 2 lb ground moose 2 lb ground pork 3 medium chopped fine onions 5 cups tiny cubed potatoes 2 cup beef stock 1 teaspoon allspice 1 teaspoon savory 1 teaspoon dry mustard 2 teaspoon salt 1 teaspoon pepper Pie crusts
Method: Mix meat and spices, refrigerate overnight. Simmer meat with beef stock until all liquid has boiled away, 3-4 hours. After meat has cooled fill pie crusts and bake. You can use beef for moose meat. You can add grated carrot and celery, top with mashed potatoes before baking.
Contents
Ingredients: 1 lb ground beef 1 tablespoon worcestershire sauce 1 tablespoon mustard 1 can (2.8-oz) french fried onion 1/2 cup processed cheese spread 4 hamburger rolls
Method: Combine ground beef, worcestershire sauce and 1/2 can french fried onions. Form into 4 burgers, broil or grill to desired doneness. In small microwave safe bowl, combine mustard and cheese spread, microwave on high 1 minute. Pour mustard sauce over burgers. Top with remaining onions. Broil 30 seconds or until onions are golden. Serve on hamburger rolls.
Contents
Ingredients: 1 1/2 lb ground prime chuck 1/4 cup fine chopped parsley 1/4 cup fine chopped fresh basil Salt and fresh ground pepper 1/4 cup heavy cream 2 slices bacon, halved lengthwise
Method: Lightly part meat with splayed fingers. Combine parsley, chopped basil, salt, pepper and cream in a small bowl and mix well. Pour slowly over meat, mixing lightly with hands. Gently form into 4 burgers. Half cook bacon slices in skillet on stove. Wrap a length around each burger and secure with toothpick. Cook burgers till done.
Contents
Contents
Ingredients: 1 medium size tart apple cored and diced 1 teaspoon butter 1/4 cup raisins 1/4 cup pecans coarsely chopped 1/8 teaspoon cinnamon Pinch nutmeg Pinch allspice Salt to taste
Method: Quickly saute apple in butter until apple begins to brown, about 2-3 minutes. Remove from heat and stir in paising, pecans and seasonings. Makes a great pork chop stuffing.
Contents
Ingredients: 1/2 cup crumbled bkue cheese 1/2 cup walnuts coarsely chopped 1/8 teaspoon black pepper
Method: Stir together blue cheese, walnuts and bleck pepper. Makes a great stuffing for pork chops.
Contents
Ingredients: 1 teaspoon butter 1/4 cup pine nuts 1 minced clove garlic 1 medium size red pepper seeded and finely chopped 1/2 teaspoon garted lemon peel 1 1/2 teaspoon minced green onion 1 1/2 teaspoon minced parsley 1/8 teaspoon oregano 1/8 teaspoon salt 1/8 teaspoon pepper
Method: Saute nuts, garlic and red pepper in butter until nuts are golden. Remove from heat, stir in lemon peel, onion, parsley and seasonings. Works well in stuffing pork chops also.
Contents
Contents
Ingredients: Pastry: 4 cup flour Pinch salt 1 cup lard 1 cup cold water approximately FILLING: 8 ox cubed beef stew meat 2 medium potatoes peeled & diced 1 large finely chopped onion Salt and pepper to taste Approximately 2 teaspoon cornstarch
Method: PASTRY: Combine flour and salt in a large bowl and cut in lard until mixture resembles fine bread crumbs. Add water slowly, a little at a time, until mixture binds into a soft dough. Wrap dough in plastic wrap and refrigerate at least an hou, a day or two is even better. There will be pastry left over which can be frozen, or make a pie while the oven is on for the pasties. FILLING: Mix together half the beef, half the onion, and one potato for each filling. Season to taste with salt and pepper and sprinkle mixture with 1 teaspoon of the cornstarch. When ready to make pasties, remove pastry from the refrigerator and prepare filling. Preheat oevn to 425 degrees. Roll out pastry as for pie crust and cut out two large circles 10 inches in diameter. Place filling in center. Brush edges of pastry with water and fold one half of circle over to meet the other, creating a half- moon shape. Press edges of pastry together lightly. Turn edges over about half an inch and crimp so it won't ope
Contents
Ingredients: 1/2 cup mozzarella cheese 1/2 cup chopped pepperoni 1/4 teaspoon oregano 1 egg yolk 1 8 oz can crescent dinner rolls 1 beaten egg white
Method: Heat oven to 374 degrees. In small bowl, combine shredded mozzarella cheese, sliced and chopped pepperoni, oregano, and egg yolk; mix well. Separate dough into 4 rectangles. Spread each rectangle with about 3 tablespoon meat mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place cut side down 1 inch apart on ungreased cookie sheet. Brush with beaten egg white. BAke at 375 degrees for 12-15 minutes or until golden brown. Serve warm. Can be reheated by wrapping loosely in foil; heat at 350 degrees for 12-14 minutes.
Contents
Ingredients: 3 tablespoon butter 1 cup chopped onion 1 teaspoon finely chopped garlic 1/2 cup minced celery 1 cup small cube apples 1/4 cup flour 1 tablespoon curry powder 3/4 teaspoon dry mustard 1 bay leaf 2 1/2 cup chicken broth 3 cup bite-size meat pieces 1/2 cup milk 3 tablespoon chutney
Method: Melt the butter in a saucepan and add the onion, garlic, celery and apple. Cook, stirring often, for about 5 minutes. Blend the flour, curry powder and mustard and sprinkle it over the vegetables, stirring. Add the bay leaf. Add the chicken broth, stirring rapidly with a wire whisk. When the mixture has thickened, let it simmer for 15 minutes. Stir often from the bottom to prevent sticking. Add the meat, milk and finely chopped chutney and simmer for 4-5 minutes longer. Serve with rice.
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Contents
Ingredients: 6-8 chicken breasts 1/2 cup dry red wine 1 12-oz can apricot nectar 1 envelope dry onion soup mix
Method: Remove sking from chicken breasts. Place in shallow pan. Mix remaining ingredients, spoon over breasts. BAke at 350 degrees.
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Ingredients: 1/2 cup oil 1 dice donion 3 cup of rice 6 cup water 1 small can tomato paste 2 large tomatoes diced 1 large broiler chicken cut into pieces e large peppers diced
Method: In a large frying pan; heat the oil and saute onion and add to rice in large pan. Cook rice with 6 cups of water. After rice is cooked add tomato paste. Take off stove and add tomato and green pepper. Broil chicken in oven and stir through the rice.
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Ingredients: 2 tablespoon oil 2 lb chicken thighs and legs 1/2 teaspoon paprika 1 tablespoon chopped cilantro 1/2 cup diced onion 1 clove crushed garlic 1 1/2 cup water 1/2 cup white wine 3 diced tomatoes 1 bouillon cube 1 bay leaf 1/2 teaspoon oregano 1 cup celery 2 cups peas 3/4 cup wild rice 1/2 cup almonds 1/2 teaspoon basil 1 teaspoon mixed veg seasoning 3/4 cup short grain brown rice
Method: Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water,wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready.
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Contents
Ingredients: 1/2 cup apricot preserves 1/3 cup vinegar 3 tablespoon dijon mustard 3 tablespoon vegetable oil 1 tablespoon parsley patch lemon pepper seasoning 1 teaspoon parsley patch all purpose seasoning 1 pkg (about 1 lb) fresh turkey breast slices With whisk or spoon, blend first six ingredients well, breaking up apricot pieces. Plcae turkey in shallow baking dish. Pour sauce over turkey. Marinate turkey in refrigerator 2 to 24 hours. Cook over hot coals in covered grill or broiler 3-5 minutes or until no longer pink, turning and brushing with sauce halfway through cooking. Do not overcook.
Method:
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Ingredients: 1 turkey, any weight 1/2 cup sliced butter 1/2 cup oil 4 cloves garlic pressed 1 teaspoon allspice 1 teaspoon vegetables salt (seasoning salt)
Method: Preheat oven to 400 degrees. Place turkey in roasting pan. Lift skin above body cavity and insert butter slices. Rub oil all over skin on body of bird. Sprinkle with seasonings. Cover the top of the turkey with aluminum foil. Wrap the overlapping foil around the top of the roasting pan. Cover with lid also, if available. Reduce heat to 350 degrees and figure amount of cooking time at 20 minutes per pound. Remove foil during last 20 minutes of cooking to allow skin to brown.
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Ingredients: 1 smoked turkey drumstick, skined 1 lb fresh/thawed lima beans or black-eyed peas 1 cup raw brown rice 4 chopped onions 4 ribs sliced celery 1 seeded & chopped bell pepper 8 oz stewed tomatoes 1 cup tomato juice 1 cup dry red wine 1 cup water 4 minced cloves garlic 2-3 bay leaves Salt, pepper, to taste 1 teaspoon dried sage 1 teaspoon dried thyme leaves 1 teaspoon dried rosemary
Method: Combine turkey, beans, rice, onions, celery, pepper, tomatoes, tomato juice, wine, water, garlic and spices in a heavy dutch oven. Cover and simmer on top of the range or bake in a 350 degree oven for 2 hours. Remove drumstick; discard bone. Cut meat into bite-size chunks. Stir turkey meat into rice mixture. Remove bay leaves before serving.
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Contents
Ingredients: 1 duckling rubbed inside and out with 2 tablespoon salt 2 tablespoon sherry 2 tablespoon hoisin sauce 2 tablespoon dark corn syrup 1 teaspoon five spice powder 1 tablespoon ground brown bean sauce
Method: Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up. Preheat oven to 300 degrees. Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool. To serve, carve in the chinese manner, bones and all. Or carve as you would poultry. If carved chinese style, the duckling may be wrapped in foil after carving and frozen. Reheat in foil in 300 degree oven for 30 minutes.
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Ingredients: 2 sliced whole chicken breasts 1/2 teaspoon salt 2 eggs 1/2 cup margarine 2 3-oz can sliced mushrooms 4 slices munster cheese 1/2 cup chicken stock 2 cup dry bread crumbs
Method: Cut the chicken into 1 inch pieces and soak in beaten eggs and salt for 2- 3 hours. Drain the chicken and roll in bread crumbs and brown in margarine. Put into baking dish, cover with mushrooms and top with cheese. Baste with chicken broth.
Contents
Contents
Ingredients: 11-12 lb goose rinsed and patted dry with paper towels if necessary remove any pin feathers 1/2 cup chopped onion 2 cup chopped celery with leaves 1/2 cup butter/margarine 2 loaves bread with crust frozen it crumbles better 2 teaspoon dried basil 1/4 teaspoon minced garlic 1/4 teaspoon pepper 1/4 teaspooon salt 1/2 cup water
Method: Saute the onion and celery in the margarine or butter until tender. Crumble the bread into a very large bowl. Sprinkle with basil, garlic, pepper and salt. Toss to combine well. Add sauteed vegetables and toss again. Sprinkle with 1/2 cup water, don't get it soggy. Stuff goose loosely with a quarter to a third of the stuffing. Truss the bird's cavity closed with toothpicks. Roast about 4 hours in an oven preheated to 350 degrees, or until goose tests done on meat thermometer inserted into the thickest part and not touching the bone. Remove grease about once each hour. Place remaining dressing in uncovered casserole on oven 1 hour before goose is done. The dressing will be crusty on the top and the bottom.
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Contents
Ingredients: 1/2 cup grated parmesan cheese 1 teaspoon paprika 1/4 teaspoon pepper 2 1/2 to 3lb broiler fryer cut up 1/4 cup melted margarine 1/4 cup flour 1/2 teaspoon salt 1 slightly beaten egg 1 tablespoon milk
Method: Combine cheese, flour and seasonings. Combine the egg and milk. Dip chicken in milk mixture; coat with cheese mixture. Place in pan. Pour margarine over chicken. Bake at 350 degrees for 1 hour.
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Ingredients: 1 fat trimmed frying chicken breast split 3 tablespoon light italian salad dressing 3 tablespoon spicy tomato juice 1 tablespoon lime/lemon juice 1-2 tablespoon chili powder 1/4 teaspoon ground cumin
Method: Put chicken breast halves in plastic bag with remaining ingredients. Marib=nate for 30 minutes at room temperature or for several hours in refrigerator. Drain and reserve marinade. Broil or barbecue chicken breasts on grill about 6 inches from heat source for 20 minutes. Turn and baste liberally with reserved marinade; cook until done, about 20 minutes more.
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Contents
Ingredients: 1/4 cup butter 1 cup chopped onion 1 cup chopped celery 2 can condensed chicken broth 1 pkg (16-oz) herb seasoning stuffing 1 cup chopped toasted pecans
Method: In saucepan, in hot butter, cook onions and celery together until tender, stirrin g occasionally. Add broth. Heat to boiling. Remove from heat. Add stuffing, apples and pecans; toss to mix well. Use to stuff a 14-16 lb turkey following directions on turkey packaging or spoon into greased 12 x 8 inch baking dish. Cover; bake at 375 degrees for 30 minutes or until hot.
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Ingredients: 1/2 teaspoon paprika 1 large (16-oz) french bread or 2 medium size french breads 2 tablespoon olive oil 1 tablespoon dried thyme 2 teaspoon rubbed sage 2 cup chopped yellow onion 2 cup chopped celery 3 large firm pears cored and cut into 1/2 inch cubes (4 1/2 cup) 2 apples cored and cut into 1/2 inch cubes (3 cups) 2 cup fresh cranberries Grated zest of 2 oranges 3 tablespoon fresh thyme leaves OR 1 tablespoon drued thyme 3 tablespoon chopped fresh sage OR 1 tablespoon rubbed sage 1/2 cup fresh orange juice 1/2 cup defatted chicken broth Salt and pepper to taste
Method: BREAD CUBES: Preheat oven to 350 degrees. Cut bread in half lengthwise. Cut crosswise into 1 inch cubes, about 6 cups. Place in a bowl and toss with oil, thyme, sage and paprika to coat. Spread on a baking sheet in 1 layer and bake for 20-25 minutes, until golden. Turn cubes if necessary during baking. Place in a large bowl and set aside. STUFFING: Heat remaining 2 tablespoon of oil in a large casserole. Add onions and celery. Cook over medium heat for 10 minutes to wilt slightly. Add to bread cubes. Add remaining ingredients to bowl and toss together. Adjust seasonings to taste. Cool before stuffing turkey. NOTE: To heat stuffing outside of turkey, place in a 5 quart casserole, cover with aluminum foil and bake in a preheated oven at 350 degrees for 45 minutes.
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Ingredients: 6 strips bacon coarsely chopped 1 tablespoon olive oil 2 (1.5 lb each) cornish hens 1/2 teaspoon ground thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon garlic powder 1 cup heavy cream 1/4 cup dry white wine/water 1/2 cup chopped tomato
Method: In dutch oven or heavy roasting pan; cook bacon until crisp; remove with a slotted spoon. Add oil, cornish hens over medium high heat, 10 minutes. Sprinkle 1/4 teaspoon ground thyme and reamining seasonings over hens. Roast at 375 degrees for 45 minutes or until done. Transfer to serving plate, keep warm. Skim fat from pan drippings. Add heavy cream, wine, tomato and remaining 1/4 teaspoon ground thyme. Bring to boiling. Reduce heat to medium, simmer, stirring 10 minutes or until slightly thickened. Stir in bacon. Serve with hens. NOTE: CAN USE ONE 3 LB CHICKEN FOR THE CORNISH HENS> ROAST AOUT 1 HOUR.
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Contents
Ingredients: 2 tablespoon margarine 1 chopped small onion 1/2 cup chopped green pepper 1/2 cup chopped celery 1 chopped clove garlic 1 (14.5-oz) can chicken broth 3 1/2 cup cornbread crumbs 1 tablespoon poultry seasoning 1 teaspoon pepper 2 bag cooked rice
Method: In a large skillet, combine margarine, onions, celery, green pepper and garlic. Saute until tender. Add chicken broth, cornbread crumbs, poultry seasoning and pepper. Simmer 5 minutes. Fold in cooked rice. Recipe may be used as a stuffing and baked in the turkey or may be baked in a casserole at 350 degrees for 15 minutes.
Contents
Contents
Ingredients: 4 catfish fillets (approx 1 lb) 1 tablespoon lemon juice 2 egg whites 2 tablespoon plain lowfat ypgurt 1 tablespoon chopped onion 1 minced clove garlic 1/4 teaspoon crushed basil 1/4 teaspoon divided pepper 2 tablespoon butter/margarine 2 tablespoon flour 1 cup skim milk 4 teaspoon horseradish (prepared) 1/2 teaspoon paprika
Method: Arrange catfish on cookie sheet sprayed with nonstick cooking spray. Sprinkle lemon juice on catfish. IN a small bowl, beat egg whites until soft peaks form. Fold in yogurt, onion, garlic, basil and 1/8 teaspoon pepper. Spoon on top of catfish. BAke in 375 degree oven 20 minutes or until fish flakes. In small saucepan, melt butter. STir in flour until smooth. Stir in milk, horseradish, apprika and remaining 1/8 teaspoon pepper. Cook stirring constantly over medium heat, until mixture is bubbly and slightly thickened. Serve with catfish.
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Ingredients: 1 3/4 lb fresh tuna steaks 4 medium peeled tomatoes 1/2 cup dry vermouth 1 teaspoon crushed basil 2 teaspoon olive oil 1 large sliced red onion Fresh ground pepper
Method: Preheat oven to 425 degrees. Rub the tuna steaks with 1 tablespoonn olive oil and season lightly with pepper. In a skillet, saute the onion in the remaining oil until it is limp. Add chopped tomatoes and vermouth and cook briefly. Place the steaks in a shallow baking dish, pour on the onion-tomato mixture, and bake 12-15 minutes, depending on their thickness. Sprinkle with basil.
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Ingredients: 1/3 cup crabmeat cartilage remove 1 ripe plum tomato seeded and cut into 1/4 inch dice 1 tablespoon chop fresh cilantro/ basil plus sprigs for garnish Hresh ground black pepper 1 tablespoon heavy cream 1 whole red snapper 1.5-2 lb bone removed head and tail left on 2 thin lime wedges Vegetable oil for baking dish 2 limes cut in half for garnish
Method: Preheat oven to 350 degrees. In a bowl, combine crabmeat, tomato, chopped cilantro, lime zest and pepper. Gently stir in cream to moisten and bind mixture. Open snapper and spread stuffing evenly along bottom layer. Close fish and secure with toothpicks. Make 2 deep slits in fish, top to bottom, and insert lime wedges. Place fish on a lightly oiled baking dish, Set in center of preheated oven and bake for 25-30 minutes, or until fish flakes easily when tested with a fork. Remove to a serving dish and garnish with cilantro sprigs and lime halves.
Contents
Contents
Ingredients: 2 to 2 1/2 lb frozen alaska snow crab clusters 1 lb white fish fillets (red snapper or cod) 3/4 cup chopped onion 1/4 cup chopped celery 1 minced clove garlic 1/4 cup olive oil 1 can (28-oz) undrained tomatoes 1 can (6-oz) tomato paste 1/2 cup dry red wine 1/4 cup grated carrot 1 bay leaf 2 tablespooon chopped parsley 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper Dash cayenne pepper
Method: Thaw crab and cut into serving size pieces. Crack leg sections. CUt fish fillets into serving-size pieces. Saute onion, celery and garlic in olive oiluntil tender. Add tomatoes, tomato paste, wine, carrot, bay leaf, parsley, oregano, salt, pepper and cayenne. Bring to boil; cover and simmer 10 minutes. Add crab and fish; cover and simmer 10 minutes, or until crab is heated through and fish is cooked.
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Ingredients: 6-8 large artichokes trimmed and cooked 8 tablespoon butter/margarine 1 cup chopped onion 4 teaspoon minced garlic 1 lb small shrimp shelled cleaned and patted dry 6 cup french bread cubes 1 cup grated fresh parmesan/ asiago/romano cheese 2 tablespoon grated lemon rind 1/2 cup parsley minced Salt and pepper to taste
Method: Wash the artichokes in cold water. With a large, sharp knife remove the stem level with the base and an inch from the pointed end of the artichoke. With scissors, remove the spiky tip of each leaf. In a large pot, bring some salted water to a boil and add the artichokes, weighted down with a plate or lid so they don't float and discolor. After 30-45 minutes, test for doneness by piercing the base with a skewer or knife point. If tender, invert artichokes on a plate to drain and cool so you can handle them. Spread the leaves aoart so you can see into the center. Remove the pale yellow stringy choke with a teaspoon and discard. Don't dig so deep that the heart comes out, too. Set asode and prepare the filing. IN a large fry pan, melt 2 tablespoon of the butter. Add the onions and garlic and cook until soft, but not brown. Add the shrimp and cook about one minute or until they curl and turn pink. Remove onions and shrimp from pan with a slotted spoon and boil down any pan juice.
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Ingredients: 3 lb unshelled jumbo raw shrimp (prawns) 1 cup tomato juice 1/2 cup lime/lemon juice 1/4 cup dry white wine 4 tablespoon chopped red/green fresh hot chili pepper 3 chopped cloves garlic 1 tablespoon whole black pepper- corns coarsely crushed 1 teaspoon salt optional 2 tablespoon olive oil
Method: Cut a slit in the underside of each shrimp shell, but leave the shell on. Combine shrimp with tomato juice, lime/ lemon juice, wine, chili peppers, garlic, peppercorns and salt, if using. Cover and refrigerate for several hours or overnight. Preheat barbecue and set grill about 3 inches from heat source. Drain marinade. Toss drained shrimp with olive oil. Barbecue or broil about 3 minutes per side, until they change color.
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Contents
Ingredients: 1 tablespoon unflavored gelatin 1/4 cup cold water 1 minced small onion 6 minced hard boiled eggs 1 jar (3-oz) red caviar drained on paper towels 1 1/4 cup mayonnaise 1 tablespoon worcestershire sauce 1/2 cup solera cream sherry 1/2 cup heavy cream whipped
Method: Soften gelatin in cold water; then warm in pan over low heat. Cool. Mix gelatin and cream sherry. Fold in whipped cream. Pour into serving dish. Chill overnight. Serve with crackers. Add holly or greens on plate for decoration.
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Contents
Ingredients: 2/3 lb butter (2 sticks plus 5 tablespoons) 2 shredded medium onions 4 medium potatoes peeled and shredded 1 tablespoon magi flavor enhancer 4 tablespoon worcestershire sauce 1/2 teaspoon tabasco sauce 1 teaspoon white pepper 1 teaspoon garlic powder 32 oz clam juice 4 pint oysters shucked 4 quart half-and-half Paprika to garnish Oyster crackers to garnish
Method: Melt 1/3 lb butter (1 stick plus 2 1/ 2 tablespoons) butter in large kettle over medium heat ( a stockpot or canning kettle works well if you have room to store it; otherwise, make sure the pot holds at least 10 quarts). Add onions to butter and saute until tender. Add maggi, worcestershire, tabasco, white pepper and garlic powder and stir occasionally. Add potatoes, still stirring occasionally, and saute about 10 minutes. Add clam juice and bring to a boil, cooking until potatoes are soft. Turn off heat and let stand. In a separate kettle, melt remaining butter over medium heat. Add oysters and bring to a simmer, cook just until oysters begin to curl (about 3 minutes). Add oysters and juices to onion and potato base. Stir in half and half and let stand, refrigerated, until ready to serve. Stew is best if it can stand 24 hours prior to being served, so flavors can blend. To serve, heat stew nearly to boiling point (no hotter, or it will curdle), then ladle into bowls and garnish wi
Contents
Ingredients: 1 can (2-oz) flat anchovy fillets 3 cup sunday tomato sauce (no meatballs or sausage) 1/4 cup calamata or nicoise olives pitted and chopped 2 tablespoon chopped parsley 1/4-1/2 teaspoon crushed red pepper 2 tablespoon rinsed drained caper 2 pkg (9-oz each) refrigerated fresh meat or cheese tortellini
Method: Place anchovy fillet and their oil in medium saucepan. Mash with fork; cook and stir 2-3 minutes. Add next 5 ingredients. Over high heat, bring mixture to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Prepare tortellini according to package directions; place on serving plate. Pour sauce over pasta; garnish with parsley sprig.
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Contents
Ingredients: 1 tablespoon butter 1/2 onion finely chopped 6 eggs 2 artichoke hearts finely chopped 8 sliced green olices 1/8 cup milk 4 slices cheese Salt and pepper to taste
Method: Saute onions in butter in 12 inch fry pan. Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper. Pour mixture over onions in pan and cover. Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check. Lay cheese over half of omelette. Flip other half of omelette over cheese half. Wait about 1 minute. Slide out of pan and serve hot.
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Ingredients: 2 tablespoon seasoned bread crumb 3 eggs separated 1/2 cup low-fat cottage cheese 1/4 cup all purpose flour 1/2 cup milk 1/4 cup firm packed basil 1/4 cup grated parmesan cheese
Method: Preheat oven to 425 degrees. Spray the inside of a 1 quart souffle dish or deep baking dish with a non stick cooking apray; sprinkle with the bread crumbs. Tilt the dish to evenly coat the bottom and side; set aside. In a small bowl, with an electric mixer at high, beat the egg whites until stiff but not dry peaks form; set aside. In a food processor or blender container, process the egg yolks, cottage cheese, flour, milk, basil and parmesan cheese until smooth and well blended, about 20 seconds. Remove the mixture to a large bowl. With a rubber spatula, gently fold in the egg whites; pour into a prepared souffle dish. BAke 18- 22 minutes, until puffy and lightly browned. Remove the souffle to a wire rack to cool 5 minutes, the souffle will settle as it stands, serve warm.
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Ingredients: 1 lb pork sausage 8-oz pkg grated extra sharp cheddar cheese 5-6 slices bread cubed 1 can cream of mushroom soup 1/2 soup can milk
Method: Brown sausage; drain. In a glass baking pan 9 x 13 inches, layer bread cubes, then sausage, then cheese. Mix eggs and 3/4 cup milk; pour over bread, sausage and cheese. Refrigerate overnight. When ready to bake, mix soup and milk and pour over 1st mixture. Bake 40-50 minutes at 350 degrees or until light brown and bubbly.
Contents
Contents
Ingredients: 1 8-oz pkg cream cheese 1 4-oz pkg roquetford cheese 1 4-oz pkg blue cheese 1 8-oz pkg cheddar cheese 1 teaspoon worchester sauce 1/2 cup nuts 1/2 cup grated onion Parsley flakes, optional Nuts, optional
Method: Cheese are to be at room temperature. Mix cream cheese, roquetford cheese and blue cheese together. MIx well. Add cheddar cheese, if cold grate it. Add worchester sauce. Add nuts or grated onion as desired. Shape into ball. Roll in parsley flakes or nuts. Chill overnight.
Contents
Ingredients: 2 large unblemished fennel bulbs about 3/4 lb each Salt and fresh ground pepper 1/2 teaspoon ground cumin 2 tablespoon olive oil 1/3 cup fresh grated parmesan cheese 2 tablespoon finely chopped fresh herbs like chervil or parsley
Method: Preheat broiler. Trim fennel, leaving bulb intact. Cut each bulb lengthwise into 1/2 inch slices. Arrange slices in a baking dish in one layer. Sprinkle sliced fennel with salt, pepper and cumin. Brush tops with 1 tablespoon oil. Place fennel slices under broiler, about 6 inches from source of heat, leaving door partly open. Broil 5 minutes. Turn fennel slices and brush with remaining oil. Broil for 5 minutes. Sprinkle fennel slices with cheese. Return to broiler and broil for 1 minute or until browned. Sprinkle with herbs and serve.
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Ingredients: 8 eggs 1 can condensed milk 1 can evaporated milk 1 8-oz pkg cream cheese 1 tablespoon vanilla 1 cup sugar 1-2 tablespoon water
Method: Dissolve water and sugar in a 10-oz glass mold at low temperature until caramel is formed. Place the rest of the ingredients in a blender and mix well. You may have to do this in two batches. Once everything is well mixed, place it in the carmelized mold and bake at 350 degreees for 1 hour or insert a toothpick in the center and when its creamy turn it off and let it stand dor 1 hour. You may invert the mold so the caramel will be on the top.
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Contents
Ingredients: 2 tablespoon butter/margarine sliced 1 tablespoon cornstarch 1/2 teaspoon salt Dash ground white/black pepper 1 cup milk
Method: In 1 quart microwave safe dish, microwave butter at high1 to 1 1/2 minutes, or until melted. With wire whisk, blend in cornstarch, salt and pepper. Gradually blend in milk. Microwave at high 4-5 minutes, stirring frequently, or until sauce becomes thickened and smooth. Season to taste with dried tarragon leaves, dry ground mustard, dried dillweed or other herbs and spices.
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Ingredients: 2 cup peeled cucumbers seeded and diced 1 1/2 cup coarsely chopped fresh basil Finely grated zest of 1 lemon Fresh ground black pepper 2 tablespoon fresh lemon juice
Method: Mix cucumber, basil, lemon zest and pepper to taste in a bowl. Fifteen minutes before serving, toss with lemon juice; mix well. Serve atop grilled chicken or fish.
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Ingredients: 1 1/2 cup chopped fresh pineapple 1/4 cup chopped red onion 2 tablespoon granulated sugar 1 tablespoon frsh lemon juice 1/2 to 1 teaspoon finely chopped jalapeno pepper or to taste 1 teaspoon finely minced fresh ginger 1 tablespoon chopped fresh mint
Method: Mix all ingredients well in a glass bowl. Adjust seasonings to taste. Refrigerate at least 4 hours before serving.
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Contents
Ingredients: 1 can cheddar cheese soup/sauce 2 tablespoon sour cream 1/2 teaspoon dijon mustard 1 cup cooked broccoli flowerets
Method: In 1 quart microwave safe casserole stir soup, sour cream and mustard. Microwave on high 2 1/2 minutes stirring once. Stir in broccoli flowerets; microwave 1 minute. Spoon over split baked potatoes.
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Ingredients: 1/4 lb ground beef 1 can chili beef soup 1/2 cup water 1 tablespoon chili sauce Shredded cheese for garnish
Method: In 1 quart microwave safe casserole crumble ground beef. COver; microwave on high 3 minutes or until beef is no longer pink. stirring once. Drain. Stir in soup, water and chili sauce. Cover; microwave 4 minutes. SPoon over split baked potatoes. Top with shredded cheddar cheese.
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Ingredients: 1/2 cup yogurt 1/4 teaspoon dill weed 1/4 teaspoon thyme Garlic to taste 1 1/4 teaspoon honey 1 teaspoon tamari 1/4 teaspoon oregano 1/4 teaspoon kelp
Method: Combine yogurt, dill weed, thyme, garlic, honey, tanari, oregano and kelp and set aside to blend. Serve on vegetarian pocket bread sandwiches.
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Contents
Ingredients: 2 cup pitted and halved fresh sweet cherries 2 tablespoon orange juice 2 tablespoon sherry 1 tablespoon sugar 1 teaspoon grated orange peel 3/4 teaspoon dijon style mustard 1/4 teaspoon salt 3 drop aromatic bitters optional 1 tablespoon cold water 2 teaspoon cornstarch
Method: Combine cherries, ornage juice, sugar, orange peel, mustard, salt and bitters. Cover and simmer gently 5 minutes. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to a week in the refrigerator. Serve with barbecued poultry, ham or assorted specialty sausages.
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Ingredients: 1/3 cup chopped onion 1/3 cup vinegar/lemon juice 2 tablespoon brown sugar 2 teaspoon dry mustard Salt to taste 3 tablespoon butter/oleo 1 cup catsup 1/2 cup water 1 tablespoon worcestershire sauce 1/8 teaspoon pepper
Method: Slowly cook onion until tender. Add remaining ingredients. COver and simmer about 15 minutes. Brown the meat and put it in the sauce and slow cook for 2-3 hours.
Contents
Ingredients: 6-8 chopped onions 3-4 chopped carrots 1/4 cup olive/salad oil 2-3 tablespoon parsley/fresh bunch chopped 5 lb lean ground beef 1 can (15-oz) tomato puree 1 can (8-oz) tomato sauce 1 1/2 cup strong chicken stock Salt and pepper to taste
Method: In an 8-quart stock pot, cook the onions and carrots in the oil until they are limp and tender, but not browned. Stir in the parsley and let it limp up a bit. Then pour all of this in a big bowl and set it aside. Now, in the same pot, brown ground beef in 1 1/2 lb batches. As each batch gets done, dump it in with the vegetables. When all the beef is browned, add the tomato puree, the tomato sauce and the chicken broth and stir that around to loosen the good stuff that stuck to the bottom of the pot. Then put everything back in the pot and let it simmer uncovered for about hal an hour. Let it cool and then package it into 2 or 3 cup batches for the freezer.
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Contents
Ingredients: 1 tablespoon butter 1 cube chicken bouillon crushed 2 tablespoon cornstarch 1 1/2 teaspoon sugar 1/2 teaspoon cinnamon 2 cup apple juice 1/2 cup diced apple
Method: Melt butter in medium saucepan and heat until light brown. Combine bouillon, cornstarch, sugar and cinnamon. Gradually blend in apple juice. Add mixture to browned butter, cook and stir over medium heat until thickened. Serve over sliced turkey. Sprinkle with diced apple.
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Ingredients: 1 pkg frozen blueberries/cherries /raspberries/strawberries or any canned fruit Juice from frozen berries or water if using fresh fruit 3-4 tablespoon sugar to taste Squeeze of lemon juice Grated rind of 1/2 lemon 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
Method: In a non-reactive saucepan, bring the berries, water or juice, sugar, lemon juice and rind to a boil. Add the dissolved cornstarch and cook a minute, or until mixture turns clear instead of cloudy. Stop cooking, as it will thin out if overcooked.
Contents
Ingredients: 1 1/2 cups cranberries 1 cup sugar 1/2 cup orange juice 1/8 teaspoon ground cloves 2 tablespoon blackberry brandy Pound cake or vanilla ice cream optional
Method: In a small saucepan combine cranberries, sugar, orange juice, and cloves. Bring to a boiling point over high heat; reduce heat to medium. Simmer, uncovered, till cranberries pop. Remove from heat; stir in brandy. Cool to room temperature. Serve over cake or ice cream.
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Contents
Ingredients: 1 gallon water 1 lb fine sea saslt 1/4 lb brown sugar 1 oz saltpeter
Method: Combine water, sea salt, brown sugar and saltpeter in a large saucepan or stock pot. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, add any seasonings and allow to cool. Place meat to be cured in a crock; glass or plastic container of adequate size, and pour on brine. Cure one day per pound of meat, more or less, depending on the meat. A thick piece such as a leg of lamb may take longer. This cuts like spare ribs may only need a few hours or overnight. After curing, rinse with fresh water and pat dry before cooking.
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Ingredients: 12 oz cream of mushroom soup 1/2 cup milk 1/2 cup american cheese
Method: Shred cheese if not purchased shredded. Combine soup and milk in sauce pan. Heat until bubbly, reduce heat. Stir in cheese until melted.
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Ingredients: 2 tablespoon butter 2 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cup milk 1 cup shredded cheddar cheese
Method: Melt butter; blend in flour, salt and pepper. Add milk; cook and stir until bubbly. Stir in cheese until melted.
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Contents
Ingredients: 1/4 lb butter 4-5 minced anchovy fillets 1 tablespoon lemon juice
Method: Soften butter in mixing bowl and beat with a wire whip until creamy. Stir in lemon juice and anchovy fillets. Firm mixture in refrigerator until you can mold it. Then scrape the mixture onto a piece of waxed paper and shape it into a roll like sausage, about 1 1/2 inches in diameter. Roll up the wax paper and refrigerate it until it hardens like ordinary butter.
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Ingredients: 6 lbs tart apples 6 cups cider or apple juice 3 cups sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves
Method: Core and quarter apples. In 4-6 quart kettle or dutch oven combine apples and cider. Cook until soft, about 30 minutes; stir occasionally. Add sugar and spices. Cook over low heat until sugar dissolves. Boil gently, stirring frequently, until of desired thickness. Carefully ladle the hot butter into jars, leaving 1/2-inch head space. NOTE: Apple butter maybe put in half or half-pint canning jars, seal with lids follwoing manufacture's directions, and process in boiling water bath for 10 minutes. Remember that the USDA recommends that no matter what the apple butter recipe directions say, the mixture must be processed in water bath to prevent food poisoning.
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Ingredients: 4 bushels apples 25 gallons cider 25 gallon copper kettle Apple butter stirrer 1 tablespoon oleo maybe
Method: Boil down the cider to half. Peel 4 bushels of apples, but in 8th's unless large ones. Add apples to boiled down cider, 2 quarts at a time. If it does cook over, add a small chunk (1 tablespoon) of oleostirring constantly until all apples are added. Cook down until kettle is half full. Another way of testing is to put a spoonful on a saucer. If there is a show of juice around the edge of it, it isn't done. When cooked. put into sterilized jars and seal. Sugar can be added, if desired.
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Contents
Ingredients: 1 large apple peeled and finely grated 2 egg whites 1/4 teaspoon vanilla 1 cup white sugar
Method: Mix together, whip until white and firm. Put on hot gingerbread for example.
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Ingredients: 1/4 cup walnuts, chopped 2 tablespoon honey 2 tablespoon apple juice 2 tablespoon butter 2 peaches, diced 2 tablespoon brandy 1 pint honey vanilla ice cream
Method: In a saucepan, combine walnuts, honey, apple juice, butter and peaches. Stir over low heat just until heated through; do NOT boil. Remove from heat and add brandy. Spoon warm topping over individual servings of ice cream.
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Ingredients: 3 tablespoon butter/margarine 2 1/2 cup powdered sugar 1 1/2 teaspoon vanilla 3-4 teaspoon milk Heat margarine in saucepan over medium heat until delicate brown. STir in powdered sugar and vanilla. STir in milk, 1 tablespoon at a time until spreading consistency.
Method:
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Contents
Ingredients: 3 1/4 - 3 3/4 cup all purpose flour 1 pkg quick rise/active dry yeast 2 tablespoon sugar 1 teaspoon salt 1 cup water 1/2 cup butter/margarine CHEESE FILLING - FOR 15 PIES 1 egg 1/2 cup ricotta cheese 2 tablespoon parmesan cheese 2 teaspoon parsley 1 cup grated mozzarella cheese SAUSAGE CHEESE FILLING - FOR 15 1/2 lb pork sausage browned and drained 3/4 cup grated swiss cheese 2 teaspoon mustard 1 tablespoon horseradish
Method: In large mixer bowl, combine 2 cup flour, yeast, sugar and salt. Heat water and butter to 120-130 degrees. Add liquid to flour mixture and blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 3-5 minutes. Divide dough into 6 parts and place each in a small plastic sandwich bag. Flatten to a disk shape and let rest for 5 minutes. These disks may be refrigerated or frozen for convience. When ready to use bring to room temperature. For immediate use, let disks rise 15 minutes before dividing and shaping. Divide each part into 5 pieces. Pat each piece into a 4 inch circle and place on greased cookie sheet. Spoon about 1 tablespoon filling on each circle. Fold half of circle over filling. Seal edge by pressing with a fork. Brush tops with beaten egg. Bake at 400 degrees for 12-15 minutes until golden brown. Remove from cookie sheet. Serve warm. FIL
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Ingredients: 6 cups sliced peaches 1 whole wheat double pie crust 1/8 cup honey 1/4 cup butter 1/4 cup maple syrup 1/2 teaspoon arrowroot 1/3 cup Amaretto 3 tablespoons flour 3 tablespoons lemon juice 1/2 teaspoon nutmeg
Method: Place peaches in bottom of 9-inch pie crust. In saucepan, heat together honey, butter, and maple syrup until just melted. Stir in arrowroot; mixture will thicken. Add Amaretto, flour, lemon juice and nutmeg. Pour liquid over peaches. Cover woth top pie crust. Seal edges and cut small holes in top crust. Bake at 350 degrees for 60 minutes or until pie is golden brown and bubbling at holes.
Contents
Ingredients: 1 15-oz all ready pie crust 1 8-oz pkg softened cream cheese 1/4 cup sugar 2 teaspoon lemon juice 1/2 cup whipping cream Assorted fresh fruit 1/4 cup apricot preserves 1 tablespoon water
Method: On lightly floured surface roll pastry to 12 inch circle. Place in 10- inch tart pan or quiche dish. Prick bottom and sides of pastry with fork. Bake at 400 degrees, 9-11 minutes or until golden brown. Cool. Combine cream cheese, sugar and juice, mixing at medium speed of electric mixer until well blended. Add whipping cream, mix at high speed until light and fluffy. Spread into pie shell, chill several hours. Arrange fruit on tart; brush with combined preserves and water.
Contents
Contents
Ingredients: 2 cup all purpose flour 3/4 cup butter/margarine room temp for hand mixing or cold and in small pieces for food processor 1 lightly beaten egg 1/2 cup sugar 1/2 cup pine nuts chopped 1/2 cup finely chopped almonds Grated zest of 1 lemon 1-2 tablespoon sugar
Method: Preheat oven to 375 degrees. Line an 8 inch cake pan with buttered waxed or parchment paper or simply butter a tart tin if it has a removable bottom. If using a food processor, first grind the pine nuts, almonds and sugar together until pulverized, thye sugar keeps it from getting oily. Add the flour and butter and work until crumbly. Add the egg and lemon zest and process until smooth and dough begins to come away from the side of the bowl. Press the batter into the prepared pan with your fingers and level the top. Sprinkle remaining sugar over the top and bake in a preheated 375 degree oven for 25-30 minutes or until golden brown. Sides will pull away slightly. Cool torte in pan for 30 minutes and then remove the tin and continue cooling on a rack. Serve at room temperature.
Contents
Ingredients: 2 (21-oz) can apple filling or topping 2 egg 1 (14-oz) can sweetened condensed milk - not evaporated 1/4 cup margarine/butter softened 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup firmly pakced light brown sugar 1/2 cup unsifted flour 1/4 cup cold margarine/butter 1/2 cup chopped nuts 1/2 cup oats
Method: Preheat oven to 375 degrees. Spread apple filling in buttered 9 inch square baking pan. In medium bowl, beat eggs. Add sweetened condensed milk, melted margarine, cinnamon and nutmeg; mix well. Pour over apple filling. In medium bowl, combine sugar and flour; cut in cold margarine until crumbly. Add nuts and oats. Sprinkle over custard. Bake 50-55 minutes or until set. Cool. Serve warm with ice cream if desired. Refrigerate leftovers.
Contents
Ingredients: 3/4 cup sugar 2 eggs 1 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon ground nutmeg Water/1 pint fresh/frozen 1/2 cup sugar 1/4 cup soft butter/margarine 1/4 cup vegetable shortening 1/2 cup milk 2 teaspoon baking powder 1/4 teaspoon ground cloves 1 can blueberries 1/3 cup flour 1/2 teaspoon cinnamon
Method: Mix sugar, shortening, eggs and milk until well blended. Stir in flour, baking powder, salt, nutmeg and cloves. Fold in blueberries. Spread batter into a greased 9 inch square pan. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over batter. Preheat oven to 375 degrees. Bake 45-50 minutes or until top springs back. Serve warm, cut into squares. If desired, serve with lemon sauce.
Contents
Contents
Ingredients: 1 sheet of frozen puff pastry thawed 4 cup frozen escalloped apples thawed or 7-8 large baking apples sliced mixed with 2/3 to 3/4 cup powdered sugar 1/3 cup slivered almonds 1/3 cup raisins 1/2 cup crumbled shortbread cookies 1 tablespoon orange peel 2 tablespoon cinnamon schnapps optional 2 tablespoon butter/margarine 1 egg or 1 tablespoon apricot preserves SAUCE: 1/4 cup butter/margarine 1/2 cup brown sugar 2 1/2 tablespoon simple syrup 1/4 cup condensed milk Pinch of salt 1 cup hot water 1 tablespoon brandy optional
Method: Combine apples, almonds, raisins, crumbled cookies, orange peel and schnapps. Roll out puff pastry between two sheets of wax paper. Use 13 x 16 inch sheet of wax paper for large pastry roll or 5-6 inch square for muffin tin size. Place rolled out psatry on ungreased cookie sheet for large pastry. Use muffin tin for individual ones. For large pastry, spoon filling in strip down center of pastry. Dor with butter or margarine. On each side of filling, cut slits with pastry cutter in pastry toward filling, in strips 3 inches long and 1 inch wide. FOld strips over filling, alternating from side to side. For small puffs, place pastry in muffin with even folds, fill cup with filling and dot with butter or margarine. Bake in 400 degree oven for 40 minutes for large pastry and 20 minutes for individual ones, until golden brown. Glaze top with beaten egg or apricot preserves. Bake 1 minute. SAUCE: Melt butter in saucepan, add brown sugar, simple syrup, milk and salt. Stir over medium low he
Contents
Ingredients: 3 cup all purpose flour 1/2 teaspoon salt 1 cup shortening 2/3 cup cold milk 1/3 cup flour 2 teaspoon cinnamon 8 cup sliced peeled fresh apples 1 tablespoon lemon juice 2 tablespoon sugar
Method: In large mixing bowl, combine the 3 cup flour and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk, stirring with fork only until mixture holds together; set aside. Combine the 1 cup sugar, 1/3 cup flour and cinnamon, Mix together apples, sugar mixture and lemon juice; set aside. Roll 2/3 of pastry into 16 x 12 rectangle. Place pastry in bottom and on sides of ungreased 13 x 9 inch baking pan. Trim edges evenly with top of pan. Spread apple mixture evenly in pastry lined pan. Using remaining pastry, make lattice top crust. Seal edges, folding down pastry. Sprinkle remaining 2 tablespoon sugar over lattice pastry. Bake in 350 degree oven about 1 1/2 hour or until pastry is golden. Cool slightly before serving.
Contents
Ingredients: 3 medium red cooking apples about 1 lb 1/4 cup chopped prunes 1/4 cup sugar 1/2 teaspoon grated lemon peel 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Bread crumbs Confectioners' sugar Lemon slices and mint sprig for garnish optional 2 1/2 tablespoon lite margarine melted 6 sheets (17 x 12 inch ) fresh OR thawed frozen phyllo
Method: Spray a cookie sheet with non-stick cooking spray. Pare, core and chop apples in large bowl, toss apples with prunes, sugar, lemon peel, cinnamon and ginger. Cut two 24 inch lemgths of wax paper, arrange 1 sheet of phyllo; brush with some melted margarine; sprinkle with about 2 teaspoon of bread crumbs. Continue layering phyllo, brushing each sheet with margarine and sprinkling ecery other sheet with crumbs. Preheat oven to 400 degrees. Starting along 1 long side of phyllo, spoon fruit mixture to about 1/ 2 inch from edges on one-half of phyllo rectangle. From fruit side, roll phyllo, jelly-roll fashion. Place roll on cookie sheet, seam side down. Brush with remaining margarine. Bake 25 minutes until golden. Cool on cookie sheet 30 minutes. Dust with confectioners' sugar; garnish with lemon and mint.
Contents
Contents
Ingredients: 8 slices bread 3-4 medium (1 1/2-2 lb) rome beauty apples 1/2 cup golden raisins 1 1/3 cup milk 1/4 cup butter/margarine 5 beaten eggs 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup packed brown sugar
Method: Toast bread lightly and cut diagonally into fourths. Arrange a single layer of bread in bottom of lightly buttered 11 3/4 x 7 1/2 x 2 inch baking dish. Core and slice 1 apple. Core and dice enough of remaining apples to measure 4 cups. SPread diced apples evenly on bread. Sprinkle raisins over apples. Arrange remaining bread in two lengthwise rows on diced apples. Place apple slices between rows of bread. Heat milk and butter only until butter melts. COmbine eggs, sugar, spices and salt; gradually add milk, stirring constantly. Pour over bread and apples. Sprinkle with brown sugar. Bake uncovered, at 350 degrees 40-45 minutes or until set. Serve warm or cold, topped with sour cream.
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Ingredients: 3 ripe bananas sliced 1 pkg instant vanilla pudding OR 1 recipe homemade pudding #1 2 handfuls of vanilla wafers 1/2 to 1 cup heavy cream whipped
Method: If using a 4 serving package mix, prepare acocording to instructions and use as soon as thickened. Or prepare the hamemade vanilla pudding #1 and chill. Assemble dessert in a pretty bowl. Place half the wafers in the bowl, then half the bananas, then half the pudding. Repeat layering wafers, bananas and pudding. Decprate topwith whipped cream. Chill, covered until serving time.
Contents
Ingredients: 3 separated eggs 3/4 cup superfine sugar 3 tablespoon raspberry/cherry wine 1 teaspoon vanilla 5 oz unsweetened chocolate 4 tablespoon soft butter 3 tablespoon strong coffee 1 tablespoon superfine sugar 1/2 cup heavy cream whipped
Method: In the top of double boiler, beat the egg yolks with the sugar, wine and vanilla until the mixture is thick and pale yellow. Place barely over simmering water, and continue beating until the mixture is slighlt foamy - about 5 minutes. Remove from the simmering water and cool to room temperature. In a small saucepan, melt the chocolate. Remove from the heat and gradually stir in the butter. Stir this mixture into the egg yolk-sugar mixture until smooth and creamy. Stir in the coffee. Beat the egg whites until foamy. Sprinkle the additional 1 tablespoon sugar over egg whites and continue beating until stiff peaks form. STir part of this into the chocolate mixture, then fold in the rest until no white streaks remain. Fold in the whipped cream. Spoon the mousse into individual serving dishes or chocolate cups or into a serving bowl. Chill at least four hours before serving. Serve with either a fruit wine or a sloera cream sherry.
Contents
Contents
Ingredients: 4 teaspoon agar-agar powder or 7 grams agar-agar strands 2 cup water 1/2 cup sugar 2 tablespoon red/peach wine 1 cup peach juice Few drops peach essence Few drops red food coloring 1 cup cooked sweet red beans 1 cup flour 4 eggs 1/3 teaspoon salt 2 cup fresh mixed fruits cut in small pieces 1/2 cup peach juice/half peach juice and peach wine mixed
Method: Pour water into a saucepan, sprinkle the agar-agar powder over the surface and bring slowly to the boil. Boil 5- 10 minutes until agar dissolves. Add sugar and stir it until it dissolves. Add juice, wine, peach essence and enough coloring to make the mixture pink. Pour into 8 inch square glass baking dish which has been rinsed with cold water. Refrigerate mixture until firm. Cut into favorite shapes with cookie cutters and keep refrigerated. Mix flour with eggs and salt and set aside for 30-60 minutes. Bring medium sauce pan filled with water to a boil. Hold tablespoon of mixture in the water, until dumpling is cooked. Drain in colander and cool to room temperature. To serve, layer in small fruit cocktail dish: sweet red beans, mixed fruit, a dumpling and agar-agar cutouts. Pour over 1 tablespoon peach juice or juice and wine mixture.
Contents
Ingredients: 4 cup pared cored sliced tart apples 2 cup sliced pitted plums or peaches or nectarines 1/2 cup foirm packed brown sugar 1 tablespoon lemon juice 1 tablespoon flour 3/4 teaspoon ground cinnamon 1 cup rolled oats 1/4 cup chopped walnuts 1/4 teaspoon ground ginger 1/2 cup melted butter/margarine
Method: The butter, brown sugar and cinnamon are all divided. Preheat oven to 375 degrees. In large bowl combine 1/4 cup melted butter/margarine, 1/4 cup brown sugar, lemon juice, flour and 1/2 teaspoon cinnamon. Add apples and plums; toss to coat well. Place in a 8 x 8 x 2 inch baking pan. In small bowl combine oats, remaining 1/4 cup butter/ margarine, remaining 1/4 cup brown sugar, walnuts, remaining 1/4 teaspoon cinnamon and ginger until well blended. Sprinkle over fruit. Bake 30 minutes or until fruit is tender and topping is crisp and browned. Serve warm with softened ice cream, if desired.
Contents
Ingredients: 1 small pumpkin (about 6 inches high and 7 1/2 inches in diameter) 4 cup peeled sliced baking apples 1/4 cup raisins 1/4 cup currants 1/4 cup muscat raisins 1/4 cup light brown sugar 1/2 cup granulated sugar 1/2 cup coarsely chopped walnuts 3 teaspoon cinnamon 2 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon ginger
Method: Remove the top of the pumpkin as you would for a jack o'lantern and clean out the inside, scraping until smooth. Prepare the apples and set aside. In a large bowl, combine the raisins, currants and muscat raisins. Add the apples. In a small bowl, combine the brown sugar, granulated sugar, walnuts, cinnamon, nutmeg, allspice, cloves and ginger, stirring until thoroughly mixed. Combine with the apple-raisin mixture and place in the pumpkin. Put the filled pumpkin on a cookie sheet and bake in an oven preheated to 400 degrees for 30 minutes, or until pumpkin and apples are tender when pierced with a fork. Serve immediately, because pumpkin begins to collapse as it cools. Be sure to scoop out some of the baked pumpkin for each serving. The pumpkin can be kept warm in the oven on low heat for hours. It tastes even better the day after it's baked, served cold, but won't look as nice.
Contents
Contents
Ingredients: 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 1/2 cup uncooked oats 2/3 cup brown sugar 1/2 cup butter 1 egg 1 teaspoon vanilla 1/4 cup chopped walnuts 2 cup thinly sliced pared apples Powdered sugar
Method: Sift flour, salt, baking soda and cinnamon. Beat in oats, sugar, butter, egg and vanilla. Press half of dough in bottom of greased 89 inch square baking dish. Sprinkle walnuts over dough. Arrange apple slices over nuts. Roll ermaining dough between waxed paper to form 9 inch square. Place dough over filling and press lightly around edges. Bake at 350 degrees for 25-30 minutes. When cool, sprinkle with powdered sugar. Cut into bars.
Contents
Ingredients: 1 extra rip large banana peeled 1 cup flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon butmeg 1/2 cup packed brown sugar 1/4 cup softened butter 1 egg 1 tablespoon grated orange peel 1/2 cup chopped walnuts 1/2 cup chopped dates 1 firm large banana peeled chopped Powdered sugar
Method: Puree extra-ripe banana in blender for 3/4 cup. Combine flour, baking powder, baking soda and nutmeg. Cream sugar and butter until light and fluffy. Beat in egg and orange peel. Beat in flour mixture alternately with pureed banana. Stir in walnuts, dates and chopped banana. Pour into greased 8 inch square baking pan. Bake in 350 degree oven 30 minutes. Cool. Dust with powdered sugar. Cut into bars.
Contents
Ingredients: 1 12-oz pkg butterscotch morsels 1/3 cup margarine 2 cup graham cracker crumbs 1 cup chopped nuts, optional 8 oz cream cheese 1 14-oz can swwet condensed milk 1 teaspoon vanilla 1 egg
Method: Melt morsels and margarine in pan. Stir in crumbs and nuts. Press 1/2 mixture firmly in bottom of greased 9 x 13 pan. In large bowl beat cream cheese until fluffy, add milk, vanilla and egg. Mix well. Pour into prepared pan, top with remaining crumbs. Bake for 20-30 minutes at 350 degrees. Cool and chill before serving. Refrigerate leftovers.
Contents
Contents
Ingredients: 1 cup milk scalded 1/2 cup sugar 3/4 cup shortening 1 teaspoon salt 1 scant cup mashed potatoes 1 pkg dry yeast 1/4 cup warm potato water 2 eggs well beaten 4 1/2 cup flour
Method: In large mixing bowl, add sugar, shortening and salt to the scalded milk. Cool to lukewarm. Add mashed potatoes and yeast that has been dissolved in 1/4 cup of the water used to boil the potatoes. Blend in beaten eggs. Work flour in gradually. Cover and let rise until light. Then place dough on floured board and knead. Roll dough about 1/2 inch thick and cut with doughnut cutter. Place on greased cookie sheet and let rise until light, about one hour. Bake at 400 degree oven until brown, about 15 minutes. Dip in a glaze made of powdered sugar and water.
Contents
Ingredients: 1 can (21-oz) cherry pie filling chilled 2 tablespoon amaretto liqueur 1/4 cup blanched almonds 3/4 cup milk 1/3 cup all purpose flour 2 egg 2 tablespoon butter/margarine 3 oz semisweet chocolate 1 cup whipping cream 1/4 cup tossed slivered almonds
Method: Mix pie filling and liqueur, set aside. Crepes- place the blanched almonds in a blender container; cover, blend until finely chopped. Add milk, flour, eggs, and butter/margarine; cover, blend until the batter is smooth. Heat a 6 inch skillet; spray with non stick cooking spray. Spoon in 2 tablespoon of the batter. Tilt the skillet to spread the batter. Brown on one side; invert crepe onto paper towel. Repeat to make 12 crepes. FILLING - melt the chocolate over low heat; allow to cool. Whip the cream to soft peaks. FOld the chocolate into the whipped cream, the mixture will look speckled. Spoon 2 tablespoon of the chocolate mixture down the center of the unbrowned side of each crepe. Roll up. To assembler - place two crepes on ecah plate. Top with 1/3 cup of the cherry mixture, a spoonful of the remaining chocolate mixture, and a portion of the toasted slivered almonds.
Contents
Ingredients: 2 egg 1 cup sugar 1 cup milk 5 tablespoon melted shortening 4 cup flour 4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt Oil dor deep frying Powdered sugar
Method: Lightly beat eggs with electric mixer. Slowly add sugar, beating constantly. Reduce speed to low and add milk and shortening. Combine flour, baking powder, cinnamon and salt. Add to liquid mixture, beating just enough to combine. Chill. Roll or pat dough out to about 1/4 inch thickness on lightly floured surface. Cut with well floured doughnut cutter or two sizes of biscuit cutters. Reroll trimmings and continue to cut until all dough is used. Place doughnuts and holes on paper towels and allow to stand about 10 minutes before frying. Heat oil to 370 degrees. Gently lower few doughnuts and holes at time into fat. Do not crowd pan. Fry 2-3 minutes or until browned on 1 side, then turn and brown other side same amount of time. Remove doughnuts from oil with slotted spoon and drain on paper towels. Cool doughnuts slightly, then sprinkle with powdered sugar. Serve warm. VARIATIONS: Doughnuts may also be sprinkled with granulated or cinnamon sugar; frosted; or toasted and sprinkled
Contents
Contents
Ingredients: 2 stick butter/margarine 2 cup sugar 4 egg 1 1/2 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 12 tablespoon cocoa 2 teaspoon vanilla 1 cup chopped nuts optional
Method: Preheat oevn to 350 degrees. Melt butter in 13 x 9 inch pan on stove. Remove from heat. Stir in sugar, then eggs. Sift and add flour, baking powder, salt and cocoa. Mix in vanilla. Add nuts, if desired. Bake for 30 minutes. Cool. Sprinkle with powdered sugar.
Contents
Ingredients: 1 egg 1 cup rown sugar, packed 1 1/2 teaspoon vanilla 1/2 cup flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped walnuts (optional)
Method: Oil an 8-inch square pan. Stir together egg, sugar and vanilla. Add dry ingredients, then add walnuts. Spread in pan, and bake at 350 degrees for about 20 minutes; centers will be soft. Cool before cutting into 2-inch squares.
Contents
Ingredients: 1/2 lb butter 2 cup light brown sugar 4 well beaten eggs 2 1/2 cup sifted cake flour 2 teaspoon baking powder 2 teaspoon vanilla 16 oz mini chocolate bits 1 1/2 cup chopped pecans
Method: Preheat oven to 375 degrees. Melt the butter, add the sugar, and stir until it has dissolved. Add the eggs. Sift the flour and baking powder together, and add that, with the vanilla, to the batter. Coat the chocolate bits and nuts lightly with flour, then fold into the cake dough. Butter a 9 x 12 1/2 inch pan and dust with flour. Bake the brownies for 30 minutes and then leave the pan in the oven for another 15 minutes. Cut into squares while still warm. These keep well if they are wrapped in foil, once they are cooled.
Contents
Contents
Ingredients: 4 cup sliced apples 2 tablespoon lemon juice 1/4 cup water 1/4 teaspoon nutmeg 1/2 cup honey 3/4 cup whole wheat flour 1/4 cup butter
Method: Spread apples in a 9 x 7-inch baking dish. Combine lemon juice and water, and pour over apples. Sprinkle nutmeg on top. IN a bowl, cut together honey, flour and butter. Spread over top of apples. BAke uncovered at 350 degrees for 30 minutes. Serve warm.
Contents
Ingredients: Butter for baking dish 4 cups apples, tart, sliced, peeled (7-8 medium) 1 cup light brown sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon lemon juice 2 tablespoon orange juice 3/4 cup flour Salt 4 tablespoon butter
Method: Preheat oven to 375 degrees. Butter a 1-quart baking dish or 9-inch pyrex dish. Arrange slices in dish. Mix half of the brown sugar with cinnamon and nutmeg and sprinkle over apples. Add juices and rest. To make crumb topping, mix the remaining sugar with the flour and a dash of salt and rub or cut in butter. Sprinkle over apple slices and bake 35- 40 minutes or until apples are tender and the top browned. Serve warm with cold heavy cream.
Contents
Ingredients: 1 lb thinly sliced bacon Paprika Parmesan cheese Saltine crackers
Method: Cut bacon strips in half; wrap each piece around a saltine cracker. Sprinkle generously with paprika and parmesan cheese. Bake one hour at 275 degrees. These may be cooked ahead of time and frozen. Reheat just before serving.
Contents
Contents
Ingredients: 1 lb apricots 1 cup granulated sugar Few drops orange ectract 1 tablespoon gelatin 3 tablespoon cold water 3 tablespoon milk 1 pint heavy cream
Method: Puree the apricots after they have been soaked and cooked according to the package directions; add the sugar and extract. Soak the gelatin in the cold water, add the hot milk, and stir over hot water until gelatin is dissolved. Add this to the puree. Whip the cream, and fold it into the puree. Spoon it into a wet 8 cup mold and chill it in the freezer for about 3 hours. This may be unmolded or served directly from the mold.
Contents
Ingredients: 1 sliced large banana or 1 cup fresh/canned peach slices 1 pkg (4-serving) jello gelatin any flavor 3/4 cup boiling water 1/2 cup cold water Ice cubes 1 cup miniature/diced large marshmallows
Method: Place banana slices and marshmallows in a serving bowl; set aside. Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. If necessary, remove unmelted ice. Pour over banana and marshmallows in bowl or individual dessert dishes. Chill until set, about 30 minutes.
Contents
Ingredients: 2 3-cup gelatin molds or 1 6-cup 1 cup water 1 pkg (6-oz) lime gelatin or 2 pkg (3-oz each) 1 teaspoon unflavored gelatin 10 drop bitter almond flavoring - optional 1 cup colored miniature marshmallows - optional 3 cup cold buttermilk Grenn/red food coloring Fresh/canned fruit or marshmallow
Method: Lightly spray molds with vegetable coating. Set aside. Place the water in a saucepan and add the lime and the unflavored gelatin, stirring well to dissolve. Heat to boiling and remove from heat. Add marshmallows and/or bitter almonds if desired. Stir the gelatin mixture into the buttermilk, mixing well. Reserve 1/4 cup of the mixture. To the reserved mixture, add as much red food coloring as is necesary for a rose color. Using a small spooon, put dots of this mixture in the center of the grooves in the mold in any pattern you wish. Let the dots begin to harden in the refrigerator, this takes only 2-3 minutes. Refrigerate the lime mixture, too. If you wish 2 tiers of lime, one dark, one light, remove 1/2 cup of the lime and tint it darker wu=ith the green coloring. Pour over the hardened drops and let this layer set too, about 5-10 minutes in the refrigerator. Pour the remaining mixture into the mold, or divide evenly between 2 molds and refrigerate, covered, until set. Accompany
Contents
Contents
Ingredients: 4 cup sugar 1 1/2 cup pet canned milk 3/4 cup cream 3/4 cup water 11 level teaspoon hershey cocoa 1 lb peanut butter 1 teaspoon vanilla
Method: Mix together sugar, canned milk, cream, water and cocoa. Cook 8 minutes after it begins to boil. Mix well. Continue to cook till chocolate will form a soft ball in water. Put in 1 lb peanut butter and 1 teaspoon vanilla, beat well and pour into a buttered 9 x 13 x 2 inch pan and let cool. Cur into squares.
Contents
Ingredients: 2 cup sugar 4 oz semisweet/bittersweet chopped chocolate 2 tablespoon corn syrup 2/3 cup evaporated milk 2 tablespoon butter 1 teaspoon vanilla 1 cup chopped nuts optional
Method: Combine sugar, corn syrup, chocolate, evaporated milk and butter in a heavy saucepan. Clip a candy thermometer to the side and bring mixture to a boil, stirring and cooking to 234 degrees on the thermometer. Remove from heat and pour onto marble slab. Turn and fold edges with a spatula until the glossy sheen is gone. Add vanilla and chopped nuts, if desired. Form into desired shape.
Contents
Ingredients: 2 cup sugar 6 tablespoon cocoa OR 2 squares semisweet chocolate 2/3 cup milk Dash of salt 1 tablespoon butter 1 teaspoon vanilla 1 cup nutmeg
Method: Mix the sugar, cocoa/chocolate, milk nad salt and cook until the mixture forms small balls dropped in cold water. Add the butter, vanilla and nutmeg. Beat with spoon until thickens and loses its gloss. Pour in buttered 8 x 8 pan. Cool and cut in squares.
Contents
Contents
Ingredients: 1 1/4 cup fine crumbs 1/4 cup sugar 1/4 cup butter/margarine melted
Method: Combine crumbs, (graham cracker, chocolate or vanilla wafer, zwieback, gingerbread or shortbread cookie, coconut bar cookies, crushed pretzels or cereal also), and sugar (white or firmly packed brown). Use half the amount of sugar if the crackers you choose are very sweet. Mix in butter and press firmly into bottom and sides of pie or tart pan. To set butter, chill 1 hour before filling or bake at 350 degrees for 10 minutes and cool. Select a compatible fresh fruit and ice cream and fill. VARIATION: For a nut crust, add 1/4 to 1/2 finely chopped nuts, (walnuts, pecans, or macadamias) to crumb mixture. Decrease your melted butter by 1/4 to 1/3 cup because of the oil in the nuts and proceed as above.
Contents
Ingredients: 2 1/4 cup unbleached flour 1/2 to 1 teaspoon salt 2/3 cup shortening 1/4 cup ice water
Method: into a chilled bowl sift flour and salt. With chilled pastry blender; cut in shortening, also chilled if you wish, until mixture resembles small peas. Add enough water, a little at a time to make a dough when mixture is tossed with fork. Gather into a ball and divide in half. Roll out on lightly floured surface or pastry cloth with lightly floured rolling pin, or pin covered with lightly floured stockinette. When dough is about 1/8 inch thick and about 11-12 inches in diameter, carefully fold in half over rolling pin. Transfer to middle of pie plate and position. Unfold and lightly press into place without stretching. Fill, then roll out remaining dough to fit over fruit and make a nice edge. Cut decorative vents with a sharp knife. Place top crust on fruit, seal to bottom, using a little cold water if necessary, and flute or press flat with fork. Bake.
Contents
Ingredients: 1 2/3 cup graham cracker crumbs 3/4 cup pecans 3 tablespoons maple syrup 1/3 cup creme de menthe
Method: Combine graham cracker crumbs with crushed pecans. Stir in maple syrup and creme de menthe. Press into a lightly oiled 9-inch pie plate. Bake at 350 degrees 10-12 minutes; do not overbake.
Contents
Contents
Ingredients: Cake cut about 2 inches thick 2 pints ice cream contrasting flavors 6 egg whites room temperature 6 tablespoon sugar Pinch of salt 1/2 teaspoon cream of tartar 1/2 egg shell 2 to 3 tablespoon brandy/rum/etc Powdered sugar dor quick browning Bottom of springform pan foil covered cardboard cut to size of cake OR piece of parchment paper cut to fir cake
Method: Cut ice cream to fit top of cake. Cover with plastic film and freeze hard until needed. At serving time, preheat oven to 500 degreesfor 10 minutes and position rack as high in the oven as possible, allowing for the height of the alaska. Beat the egg whites, cream of tartar and salt in a clean dry bowl with an electric mixer until they hold a soft shape. Continue beating, adding the sugar gradually. When stiff and velvety, but not dry, spread the meringue over the ice cream, closing all seams so hot air won't melt the ice cream. Dust with powdered sugar to facilitate browning and push the eggshell into the center of the meringue. Pour liquor into the eggshell. For easy transfer to the serving platter, bake the assembled alaska on a rimless cookie sheet, or turn one that has sides over and use the back. Immediately bnake, about 2 minutes or until meringue browns, watch carefully. Remove from oven, slide onto serving platter, ignite liquor and serve immediately.
Contents
Ingredients: 1 fresh italian prune plum 2 ripe bananas peeled sliced and frozen Few drops of honey or sweetener to taste optional
Method: Pit and dice plum, but don't peel it. Combine with frozen banana slices in food processor uuntil smooth but still frozen, consistency of soft- serve ice cream. Sweeten to taste, is desired, and serve immediately.
Contents
Ingredients: 1 quart chocolate ice cream 2 cup cherries pitted and quartered 1/2 cup chopped toasted almonds 1 angel food cake curt into cubes or about 14 lady fingers Whipped cream
Method: Soften ice cream only until soft enough to stir; fold in cherries and almonds. Line an 8 1/2 x 4 1/2 x 3 inch loaf pan with ladyfingers or shredded angel food cake. Trim ladyfingers or cake to fit bottom of pan for a tight fit. Spoon cherry/ice cream mixture into center, arrange remaining ladyfingers or cake around and over top of mixture to cover. Freeze overnight,. Turn onto serving platter. Slice with sharp knife.
Contents
Contents
Ingredients: CRUST: 1 cup shortbread crumbs - approx 15 crushed lorna doone cookies 3 tablespoon melted margarine 1 tablespoon sugar FILLING: 3 pkg (8-oz each) soften cream cheese 2/3 cup sugar 1/2 teaspoon vanilla 3 egg 1/2 cup sour cream 6 oz heath bar frozen 1 tablespoon flour TOPPING: 1 cup shortbread cookie crumbs 1/3 cup packed sugar 1/4 cup margarine 1 cup chopped almonds 1/4 cup caramel topping
Method: Preheat oven to 350 degrees. For crust, mix together the crumbs, margarine and sugar. Press into the bottom of a 9 inch springform pan and bake 10 minutes. Cool. To make filling; beat cream cheese with sugar and vanilla in a large bowl at medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Crush frozen heath bars (put them in a plastic bag and pound with a hammer or use a food processor). Toss candy with flour in a small bowl, then stir into cream cheese and pour filling into crust. For topping; mixtogether the crushed cookies and brown sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over cream cheese mixture. Bake 1 hour and 5 minutes. Drizzle with caramel topping. Continue baking for 10 minutes. Remove from oven and carefully release springform pan, but do not remove until cheesecake is thoroughly cooled. Chill at least 4 hours or overnight before serving.
Contents
Ingredients: Grease and flour two 9-inch layer cake pans. In large bowl combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves. Add mayonnaise, milk and eggs, Beat at low speed 2 minutes, scraping bowl frequently. Batter will be thick. With spooon, stir in apples, raisins and nuts. Spoon into pans. Bake in 350 degreee oven for 40-45 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool on racks. Fill and frost with whipped cream.
Method:
Contents
Ingredients: 1 cup cake flour 1 cup sugar 1 3/4 cup egg whites 3/4 teaspoon salt 1 1/2 teaspoon cream of tartar 3/4 cup sugar 1 teaspoon vanilla
Method: Sift flour with first sugar four times; set aside. Beat egg whites with salt until foamy, then add cream of tartar and beat until stiff. Add remaining sugar one teaspoon at a time, folding into egg whites. Add vanilla. Sift flour and sugar mixture over top of egg whites a little at a time and fold in. Bake in an ungreased 10-inch angel food cake pan at 325 degrees for 65-75 minutes. Invert pan to cool.
Contents
Contents
Ingredients: 1/2 cup (4-oz) almond paste lightly packed 1 cup butter 1/2 cup sugar 1 egg white 2 cup flour 1/2 teaspoon cinnamon 3 cup powdered sugar sifted 5-6 tablespoon milk 1 teaspoon almond extract Food coloring
Method: Place almond paste in food processor with metal blade in place: process until finely chopped. Add butter and sugar; process until thoroughly mixed. Add egg white; process until smooth. Add flour and cinnamon; process until dough forms a ball. Remove from processor; wrap in plastic and chill 1/ 2 hour or until firm. Roll dough on lightly floured work surface, approximately 1/4 inch thick. Cut into desired shapes. TRansfer to a lightly greased baking sheet; bake at 325 degrees, 10-12 minutes, until lightly browned. Removed cookies to a rack to cool. Mix together powdered sugar, milk and almond extract. Divide glaze into separate bowls and tint each bowl as desired with food coloring. Spread cookies with glaze and allow to dry and harden before serving.
Contents
Ingredients: 1/2 cup butter 2 tablespoon molasses 2 eggs 1 cup ground toasted almonds 1/2 teaspoon grated lemon rind 1 teaspoon almond extract 1/2 cup amaretto 2 cup whole wheat pastry flour
Method: Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in amaretto alternately with flour. Drop by teaspoonful onto unoiled cookie sheets. Bake at 350 degrees for 12-15 minutes. Cookies will be golden brown when done.
Contents
Ingredients: 1/2 cup butter 1 cup brown sugar 1 egg 2 teaspoon chopped fine anise seeds 2 teaspoon scant baking soda Pinch salt 1 3/4 cup flour Granulated sugar
Method: Cream butter, adding brown sugar slowly, until fluffy. Blend in other ingredients. You may add a slight bit more flour, if needed, to be able to roll the dough into balls. Form dough into 1 inch balls. Place on ungreased cookie sheet. Flatten each ball with the bottom of a glass that has been dipped in granulated sugar. Bake at 325 degrees for approximately 8 minutes, or until light golden. Remove to cooling rack. If you like a chewy cookie, remove from oven just as tops of cookies begin to sink; if you prefer crispy cookies, allow them to remain in oven until deeper golden. Store in tightly sealed tin.
Contents
Contents
Ingredients: 1/3 cup water 1/3 cup instant coffee granules 1/4 cup sugar 1/4 teaspoon ground cinnamon 4 cup milk 1/2 cup whipping cream whipped Ground nutmeg
Method: Pour water into 2 quart microwave safe casserole. Microwave at high setting 1 minute, then stir in instant coffee granules until dissolved. Blend in sugar and cinnamon then pour in milk, stirring constantly. Microwave, uncovered, at medium setting 5-9 minutes, stirring every 3 minutes, or until heated through. Serve in mugs topped with a dollop of whipped cream and a sprinkling of nutmeg.
Contents
Ingredients: 1-2 teaspoon instant coffee 1 cup milk
Method: Combine instant coffee and milk in a mug. Microwave 1 1/2 minutes or until hot. Sweeten with sugar if desired.
Contents
Ingredients: 1/2 cup milk 1 envelope unflavored gelatin 3 tablespoon sugar 1 tablespoon instant coffee crystals Ice cubes 1/2 cup heavy cream 1 tablespoon coffee flavored liqueur Chocolate coffee bean candy for garnish optional Orange zest for garnish optional
Method: Place milk in blender container; sprinkle gelatin over milk; add sugar and coffee crystals. Add 1/2 cup boiling water and blend at low speed 2 minutes or until gelatin is dissolved, scraping down blender container at once. Add enough ice cubes to heavy cream to equal 1 cup. Add to blender; blend at high speed until smooth; add liqueur. CHill mixture in blender container until ready to serve. Just before serving, re-whip mixture and pour into demitasse cups or dessert dishes. Garnish.
Contents
Contents
Ingredients: 2 cup loose leaf black tea 1/4 cup earl gray tea
Method: Measure teas into airtight jar, seal, and turn jar several times to mix thoroughly. Turn jar three or four times before each use. TO BREW A POT OF TEA: Heat water to boiling; pour small amount into teapot and swirl around to heat sides of pot; discard. Immediately measure into the pot, 1 rounded teaspoonful of tea leaves for each cup of tea to be made. Add 1 cup of boiling water for each cup of tea. Let steep for 5 minutes. Serve with cream or lemon.
Contents
Ingredients: 3 cup cranberry juice cocktail heated to boiling 6 orange and spice tea bags 1/3 cup sugar 1/4 cup lemon juice 1/2 cup vodka chilled oprional 1 28-oz bottle club soda
Method: In teapot, pour hot juice over tea bags; cover and brew 5 minutes. Discard tea bags. Stir in sugar and lemon juice and cool. IN large pitcher combine tea with vodka if desired. Just before serving, add soda and serve over ice.
Contents
Ingredients: 2 cup sugar 4 cup water 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon cinnamon 3 tea bags 4 cup boiling water 2 cup cranberry juice cocktail 2 cup water 1/3 cup lemon juice 1 can (12-oz) frozen ornage juice 1 can (46-oz) unsweetened pineapple juice
Method: In a kettle or pot large enough to hold at last 8 quarts, boil sugar and water 5 minutes. Reduce heat and add cloves, nutmeg and cinnamon. Simmer 5 minutes. Steep tea bags in the 4 cups boiling water until tea is desired strength. Add to sugar-water and spice mixture, along with cranberry juice, 2 cups water, lemon, orange and pineapple juice. Serve warm.
Contents
Contents
Ingredients: 5-6 tablespoon cocoa 4-6 tablespoon sugar Dash salt 1/2 cup water 3 1/2 cup milk
Method: Mix cocoa, sugar and salt; add water. Cook and stir 3 minutes. STir in milk; heat to boiling point, do not boil. Beat with rotary beater just before serving.
Contents
Ingredients: 1 (.44-oz) hot cocoa mix chocolate 2 tablespoon water 1/2 cup vanilla flavored ice milk divided Chilled sparkling water
Method: Stir cocoa mix and water together until dissolved in large 12 oz glass. Add 1/4 cup ice milk and stir. Pour in 1/2 cup sparling water and stir slightly. Top with remaining ice milk and fill glass with sparkling waater; stir.
Contents
Ingredients: 2 1-oz squares unsweetened chocolate 1 cup hot water 3-4 tablespoon sugar Dash salt 3 cup milk
Method: Heat chocolate and water over low heat, stirring until chocolate melts. Add sugar and salt; cook 4 minutes, stirring constantly. Stir in milk gradually; heat slowly just to boiling point. Beat with rotary beater; serve.
Contents
Contents
Ingredients: 1 can cream of coconut (8.5-oz) 3 cup pineapple juice chilled 1 can (12-oz) chilled ginger ale
Method: In small punch bowl, stir together the cream of coconut and pineapple juice until well mixed. STir ginger ale in gently and serve immediately.
Contents
Ingredients: 1 cup cranberry juice 1 cup fresh/frozen strawberries 1 8-oz carton vanilla low-fat yogurt 2/3 cup quaker oats uncooked 1 cup ice cubes Sugar to taste
Method: Place all ingredients except ice in blender. Cover, blend on high speed about 2 minutes or until smooth. Gradually add ice; blend on high speed an additional minute or until smooth. Serve immediately. NOTE: VARIATIONS: Substitute 1 cup orange juice for cranberry juice and 1 medium banana for strawberries.
Contents
Ingredients: 1 can 6-oz frozen lemonade 1 can 6-oz frozen lime 2 liters 7-up 2 liters squirt
Method: Thinly slice one lime and lemon and float on top of punch. Use half of the 7-up and half of the squirt.
Contents
Contents
Ingredients: 1 cup cold water 2 tablespoons espresso coffee 1/2 cinnamon stick (6-in long) 4 teaspoons creme de cacao 2 teaspoons brandy 2 tablespoons cream, chilled Grated semisweet chocolate or chocolate curls
Method: Make expresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add creme de cacao and brandy, and stir gently. POur into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate or chocolate curls.
Contents
Ingredients: 4 eggs whole 1 can sweet condensed milk 1 1/2 cup blended whiskey 1 teaspoon vanilla 1/2 teaspoon sanka 1 tablespoon chocolate syrup 1/2 teaspoon coconut extract 1/2 teaspoon almond flavoring
Method: Mix all ingredients in a ablender.
Contents
Ingredients: 1 quart sweet cherries 1 tablespoon whole cloves 1 tablespoon cinnamon 1/2 lb sugar cibes 1 tablespoon allspice 1 pint whiskey
Method: You need a wide o mouth jar and in it layer cherries, sugar and spice. Pour whiskey over all. Let it set before using. The time setting will make a stronger drink.
Contents
Contents
Ingredients: 4 separated eggs 1/4 cup maple syrup 1 cup water 1/4 cup coffee liquer 1/8 cup cognac 1 cup whipping cream
Method: In a blender or with electric beater, blend together egg yolks, maple syrup and water. Transfer to a saucepan and bring to a boil. Remove from heat and add coffee liquer and cognac. Chill. Beat cream egg whites until soft peaks form. Carefully fold into chilled liquer mixture. Spoon into demitasse glasses, and chill 2 hours.
Contents
Ingredients: 1/3 cup sugar 2 egg yolks 1/4 teaspoon salt 4 cup milk 2 egg whites 3 tablespoon sugar 1 teaspoon vanilla Brandy or rum flavoring to taste 1/2 cup heavy cream whipped
Method: Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly, till mixture coats spoon. Cool. Beat egg whites until foamy. Gradually add 3 tablespoon sugar, beating to soft peaks. Add to custard and mix thoroughly. Add flavorings. Chill 3-4 hours. Pour into punch bowl. Dot eggnog with islands of whipped cream and sprinkle with nutmeg.
Contents
Ingredients: 2 bottles nonalcoholic raspberry wine 1 large bottl club soda Frozen or fresh raspberries for garnish 1 lime sliced
Method: In punch bowl or large pitcher combine wine and club soda, garnish with raspberries and lime slices. NOTE: Any fruit flavored nonalcoholic wine may be substituted for the raspberry.
Contents
Contents
Ingredients: 3/4 cup chocolate 1 quart vanilla ice cream 1 1/2 cup milk 1 tablespoon instant coffee
Method: Into each of 4-6 chilled 8 or 10 ounce glasses, spoon 3 tablespoon of the chocolate syrup. Stir ice cream to soften slightly; quickly blend in milk and coffee. Pour mixture over syrup in glasses. Trim with shaved unsweetened chocolate, if desired. NOTE: Another time use 1/4 teaspoon cionamon instead of the instant coffee.
Contents
Ingredients: 8 scoop cherry-vanilla ice cream 1 liter chery flavored lemon-lime soda, divided 1/2 cup milk optional divided
Method: Place one scoop ice cream into each of four tall glasses. Evenly pour soda and milk, if desired, in glasses. Top each with a scoop of ice cream; stir lightly.
Contents
Ingredients: 4 cup cold water 1 6-oz can frozen orange juice 1/2 cup realemon lemon juice 1/2 cuup sugar 24-oz chilled ginger ale Orange sherbert
Method: Thaw orange juice. In pitcher, combine water, juice concentrate, lemon juice and sugar; stir until the sugar is dissolved. Chill. Just before serving, add ginger ale. Scoop sherbert into glasses. Pour in juice mixture. Garnish as desired.
Contents
Contents
Ingredients: 1/2 cup strawberries/raspberries fresh or frozen 1 cup apple juice 1/2 cup ice cubes with frozen berries or use water instead 1/3 cup oat bran cereal 1/2 cup club soda
Method: Place apple juice, berries, ice cubes or water, oat bran cereal, and club soda into blender. Process until smooth, about 30 seconds. Pour into glasses and serve immediately.
Contents
Ingredients: 2 ripe bananas 2 cup vanilla ice cream 1/2 cup milk
Method: Mash bananas in large bowl with potato masher. Add ice cream to bowl. Mash again. Put mixture in large jar with lid. Add milk. Shake well.
Contents
Ingredients: 1/2 pint vanilla frozen yogurt 5 oz skim milk 2 teaspoon light corn syrup 1 small sliced banana 3 large strawberries washed and hulled and sliced
Method: Place yogurt, milk, corn syrup, banana and strawberries in blender; blend until smooth. Pour into a 16 ounce serving glass. Garnish with 1 whole strawberry.
Contents
Contents
Ingredients: 6 quarts sliced medium sized cucumbers 6 medium sized sliced onions 1 cup salt 1 1/2 quarts vinegar 6 cup sugar 1/2 cup mustard seeds 1 tablespoon celery seeds 1/4 teaspoon cayenne pepper opt.
Method: Combine cucumbers, onions and salt and allow to stand 3 hours. Drain. Combine vinegar, sugar, mustard and celery seeds, and pepper and boil for 10 minutes. Add cucumbers and onions and slowly reheat to a boil. Be careful to avoid boiling, as that makes pickles soft. Pack while hot in clear jars, leaving a 1/2 inch headspace; adjust caps and process in boiling water bath canner for 10 minutes for pint jars. Place jars in boilin water bath canner filled halfway with warm water 120-140 degrees. Then add hot water to a level 1 inch above the jars. Heat the water to maintain temperature of 180-185 degrees for 30 minutes. Check with candy/jelly thermometer to be certeain the water is at least 180 degrees during the entire 30 minutes. Temperature above 185 degrees may soften pickles .
Contents
Ingredients: 12-14 big pickles - ones that are turning yellow not green - wash and peel, cut in half, remove seeds, cut in 1 inch chunks 1 tablespoon cornstarch About 6-7 medium size sliced onions 1/4 cup coarse salt not iodized 1 quart vinegar 2 cup brown sugar 1 tablespoon dry mustard 1 tablespoon tumeric
Method: Add onions to cucumbers; sprinkle with salt and let stand overnight. In the morning cover with cold water; drain off all liquid. Bring to a boil vinegar and brown sugar. Mix dry mustard, tumeric and cornstarch with a little cold water until smooth. Add to hot vinegar stirring; add drained cuke chunks. Bring to a boil. When liquid starts to look clear pack into hot jar, leaving 1/4 inch head space. Process pints and quarts in boiling water bath for 10 minutes.
Contents
Ingredients: 14 cup peeled/seeded cucumbers about 8.25 lb 6 cup chopped onion about 12 1/4 cup pickling salt 3 cup sugar 1/2 cup all purpose flour 1/4 cup dry mustard 1 tablespoon ground ginger 1 teaspoon ground turmeric 1/2 cup water 2 cup white vinegar 1 sweet red pepper finely chopped
Method: Cut cucumbers into 1/2 inch cubes. In a large glass or stainless steel container, combine cucumbers and onions; sprinkle with salt. Let stand 1 hour and drain. Fill boiling water canner with hot water. Place 7 clean pint canning jars in canner over high heat. In a large saucepan, stir together sugar, flour, dry mustard, ginger, and turmeric. Gradually blend in water; add vinegar and red ppepper; bring to a boil, stirring constantly. Cook until thickened, about 5 minutes. Add drained cucumber mixture, return to a boil. Ladle pickle mixture into 7 sterilized pint jars leaving 1/4 inch head space. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim clean. Adjust lids and process in boiling water bath for 10 minutes. Cool for 24 hours.
Contents
Contents
Ingredients: 1 large orange quartered and seeded 1 lb (4-cups) fresh/frozen cranberries thawed 1 1/4 cup firmly packed light brown sugar 1 large apple finely chopped 1 tablespoon lemon juice 1/2 cup chopped walnuts
Method: Put orange and cranberries , 1 1/2 quarts, through the coarse blade of a food grinder. Mix well. Place 1/4 of the mixture in the blender, blend until finely chopped. Continue until all the mixture is fine. Stir in all remaining ingredients. Cover and refrigerate.
Contents
Ingredients: 4 husked large ears corn 1 lb (2) green peppers chopped 1 lb (2) red peppers chopped 1 large (1 cup) chopped onion 2 1/2 cup distilled white vinegar 1 cup water 1/4 cup granulated sugar 3 tablespoon sweet 'N low granulated sugar substitute 2 tablespoon salt 1 tablespoon dry mustard 1 teaspoon celery seed 1 teaspoon garlic powder
Method: In medium-size pot over high heat, cook corn in small amount of boiling water 5 minutes. Cut corn from cobs. In large pot over high heat, combine corn, peppers, onion, vinegar, water, sugar, sugar substitute, salt, dry mustard, celery seed and garlic powder and bring to a boil. Reduce heat to medium and simmer 35 minutes or until mixture begins to thicken slightly. Spoon into 3 hot sterilized pint jars, allowing 1/2 inch headspace. Adjust lids and process in boiling water canner 20 minutes.
Contents
Ingredients: 1 quart miniature ears of corn Water 3 cup distilled white vinegar 1 cup sugar 3 tablespoon mixed pickling spices tied in cheesecloth bag
Method: Cook corn in water until it is half tender. Time will vary with size. Boil the vinegar with the sugar, spices and 1/2 cup water for 10 minutes. Take out the spices. Add the corn and boil a few minutes more, until almost tender. Pack the corn in hot, sterilized jars and pour the liquid over it, filling the jars to 1-inch of top. Seal. Process 10 minutes in a hot water bath.
Contents
Contents
Ingredients: 1 1/2 lb sliced beets 6 cup water 1/2 cup lemon juice 2 pkg sure jell 8 cup sugar 1 pkg (6-oz) red raspberry gelatin
Method: Wash beets thoroughly, cut off top and bottoms, and slice. Cover them with water and cook until done. Strain juice off through a clean cloth. Mix beet juice, you should have 6 cups, lemon juice, sure jell and boil 1 minute. Then add sugar and gelatin. Boil for 6 minutes. Skim off top and fill clean jars. Cool, put lids on and freeze. NOTE: Add 1 cup of water when you boil beets so you will be sure to have 6 cups of juice left.
Contents
Ingredients: 1 envelope plain gelatin 1 can (6-oz) grape/apple juice concentrate thawed divided 2 tablespoon lemon juice 3 pint boxes fresh blueberries 4 half pint boxes fresh blackberries
Method: Sprinkle gelatin on half the juice concentrate in a small pan or microwave dish. While gelatin is softening for 1 minute, combine remaining juice concentrate with lemon juice. Puree berries, 1 or 2 boxes at a time, in food process or blender. When gelatin is soft, heat gently until melted. Combine all ingredients; mix well. Spoon into 8-oz jelly jars; label and store in refrigerator for up to 2 weeks or freeze. Keep refrigerated when thawed.
Contents
Ingredients: 1 envelope plain gelatin 1 can (6-oz) apple juice concentrate thawed divided 2 tablespoon lemon juice 5 pint fresh blueberries
Method: SPrinkle gelatin on half the juice concentrate in small pan or microwave dish. While gelatin is softening for 1 minute, combine remaining juice concentrate with lemon juice. Puree blueberries, one or two boxes at a time, in food processor or blender. When gelatin is soft, heat gently until melted. Combine all ingredinets; mix well. Spoon into 8-oz jelly jars; label and store in refrigerator up to two weeks, or freeze. Keep refrigerated if thawed.
Contents
Contents
Ingredients: Submerge peaches in boiling water for 30-60 seconds, then in cold water for 20 seconds. Slip off skins and slice peaches 1/2 inch thick. Place in 1 gallon of water contianing ascorbic acid crystals or vitamin C tablets to prevent browning. In large kettle, combine water, sugar, clearjel A, and cinnamon and/or almond extract. Cook, stirring, over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Drain sliced peaches. Fold in peaches and continue to heat mixture for 3 minutes. Fill 7 hot quart jars, leaving 1/2 inch head space. Adjust lids and process in boiling water bath for 30 minutes for pints or quarts.
Method:
Contents
Ingredients: 12 lb tart apples (maximum of 2 1/2 inch diameter) 12 cup sugar 6 cup water 1 1/4 cup of 5% white vinegar 3 tablespoon whole cloves 3/4 cup redhot cinnamon candies OR 8 cinnamon sticks and 1 teaspoon red food coloring optional Ascorbic acid solution see below
Method: Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2 inch slices, remove core area with a melon baller and immerse in ascorbic acid solution. To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies or cinnamon sticks and food coloring in a 6 quart saucepan. Stir, heat to boil and simmer 3 minutes. Drain apples, add to hot syrup and cook 5 minutes. Fill 8-9 1-pint wide mouth jars with apple rings and hot flavored syrup, leaving 1/2 inch headspace. Adjust lids and process 10 minutes in boiling water canner.NOTE: Ascorbic acid solution is 1 teaspoon pure powdered ascorbic acid with 1 gallon of water or commercially prepared mixes of ascorbic and citric acid.
Contents
Ingredients: 12 cup peeled/chopped peaches about 8 lb whole 1 cup chopped onion about 2 4 cup cider vinegar 5% acidity 1 cup chopped crystallized sugar 1 minced clove garlic 2 1/4 cup firmly packed brown sugar 2 cup raisins 2 tablespoon mustard seed 2 tablespoon chili powder 1 teaspoon salt
Method: Combine all the ingredients in a 6-8 quart saucepan. Bring to a boil. Simmer, uncovered, 1 1/2 to 2 hours or until deep brown and thick, stirring occasionally at the beginning and constantly at the end of cooking. Fill 4 hot pint jars with mixture, leaving 1/4 inch head space. Remove air bubbles with non-metallic utensil. Wipe jar tops. Adjust caps. Process in boiling water bath for 10 minutes.
Contents
Contents
Ingredients: 2 cup salt 5 pint water 2 lb small white onions 1-2 inch in diameter 2 1/2 lb white whie vinegar or any white vinegar 1 teaspoon ground allspice 1 teaspoon whole cloves 1 bay leaf 1/4 cup sugar
Method: In a large mixing bowl, stir half of the salt into half of the water until the salt has dissolved. Add the onions. Cover the bowl and leave the onions to soak for 12 hours. Drain the onions, discard the brine and wash and dry the bowl. Return the onions to the bowl. Dissolve the remaining salt in the remaining water and pour it over the onions. Cover the bowl and leave for 36 hours. Drain onions and pack them into clean, dry jars. Set aside. In a medium size saucepan, dissolve the sugar in the vinegar over low heat, stirring constantly. When all the sugar has dissolved, add the allspice, cloves and bay leaf and bring to a boil. Boil the mixture for 5 minutes. Remove pan from heat; cover and set aside to cool. When the vinegar is cool, pour it over the onions to cover them completely. Seal the jars and keep in a cool dry place, need not be refrigerated, for 3 months for the flavor to develop.
Contents
Ingredients: 10 lb fresh green beans 2 lb small carrots 1 1/2 teaspoon marjoram leaves 1 1/2 teaspoon rosemary leaves 1/2 teaspoon parsley flakes 1/2 teaspoon white pepper JAR ADDINGS: 1/4 teaspoon marjoram leaves 1/4 teaspoon rosemary leaves 1/8 teaspoon parsley flakes 1/8 teaspoon white pepper
Method: Wash and snap beans. Wash, peel and slice carrots into 1 inch julienne strips. In large sauce pot combine carrots and beans. Add enough water to cover. Bring to a boil and boil 5 minutes. Drain vegetables. Pack into hot jars, leaving 1 inch headspace. Add the jar addings to each jar. Carefully pour boiling water over beans, leaving 1 inch headspace. Remove air bubbles. Adjust caps. Process 25 minutes at 10 pounds pressure in a pressure canner.
Contents
Ingredients: 1 1/2 pearl onions 2 tablespoon pickling salt 1 1/2 cup white vinegar 1/3 cup granulated sugar 1 teaspoon mixed pickling spices
Method: Drop onions in boiling water and cover; boil 3 minutes. Drain; place in cold water. Cut root end; squeeze end to remove onion skin. Combine 2 cups water and pickling salt; pour over onions. Let stand 12 hours. Drain; rinse thoroughly. Combine vinegar, sugar and pickling spices; bring to boiling. Pack onions into hot half- pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 10 minutes.
Contents
Contents
Ingredients: 2 lb tomatoes 2 lb semisweet apples 3 large onions 1 red pepper 1 lb brown sugar 2 cup vinegar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon dry mustard 1/2 teaspoon ground nutmeg 1 teaspoon allspice 1/2 teaspoon ground red pepper
Method: Chop tomatoes, apples, onions and red and green pepper very fine. Heat until mixture reaches a rolling boil. Reduce heat and add brown sugar, vinegar, ginger, cinnamon, cloves, dry mustard, nutmeg, allsp[ice and ground red pepper. Simmer, being sure it's a slow boil, for 3 hours, stirring occasionally until mixture is thick. Ladle into sterilized jars and process by water bath, 212 degrees, for 15 minutes.
Contents
Ingredients: 24 washed ripe tomatoes 1 lb sweet red peppers seed and slice in strips 1 lb sweet green peppers seed and slice in strips 2 lb peeled and quartered onions 9 cup of 5% vinegar 9 cup sugar 1/2 cup canning or pickling salt 3 tablespoon dry mustard 1 1/2 tablespoon ground red pepper 1 1/2 teaspoon whole allspice 1 1/2 tablespoon whole cloves 3 stick cinnamon
Method: Dip tomatoes in boiling water for 30- 60 seconds, then dip in cold water, slip off skins, core and quarter. On high speed blend tomatoes, peppers and onions for 5 seconds. Pour into a 3-4 gallon stock pot; boil gently 60 minutes, stirring frequently. Add vinegar, sugar and salt and a spice bag of dry mustard, red pepper, allspice, cloves and cinnamon. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Remove spice bag and fill 9 pint jars, leaving 1/8 inch headspace. Adjust lids and process 15 minutes in boiling water canner.
Contents
Ingredients: 5 lb wahsed tomatoes 2 lb chili peppers 1 lb onions peeled and chopped 1 cup of 5% vinegar 3 teaspoon salt 1/2 teaspoon pepper
Method: Slit each chili pepper on its side to allow steam escape. Peel and prepare peppers by one of the following methods: OVEN/BROILER METHOD: Place chilies in 400 degree oven/broiler for 6-8 minutes until skins blister. RANGE-TOP METHOD: Cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until skins blister. Cool peppers. Place in pan and cover with a damp cloth to make peeling the peppers easier. After several minutes, peeel, discard seeds and chop. Dip tomatoes in boiling water for 30-60 seconds; dip in cold water, slip off skins and remove cores. COarsely chop tomatoes and combine with peppers, onions, vinegar, salt and pepper in a large saucepan. Heat to boil and simmer 10 minutes. Fill 6-8 1 pint jars, leaving 1/2 inch headspace. Adjust lids and process in boiling water canner for 10 minutes. CAUTION: wear rubber gloves while handling chilies.
Contents
Contents
Ingredients: 1 envelope (1 1/4-oz) cheese sauce mix 1 cup milk 1/4 cup mayonnaise 2 tablespoon prepared mustard 2 cup diced cooked turkey/chicken 3/4 cup diced cooked ham 1/4 cup chopped walnuts 1/4 cup fine chopped green pepper 6-8 crustty rolls split Sliced tomato/broccoli florets OR cucumber
Method: Prepare cheese sauce with milk; stir in mayonnaise, mustard, turkey, ham, walnuts and green pepper. Chill well. Spread on roll and garnish with tomaot, broccoli or cucumber.
Contents
Ingredients: 1/2 cup prepared red wine vinegar and oil dressing 2 tablespoon yellow mustard 1 1/2 teaspoon redhot cayenne pepper sauce 1 teaspoon french italian seasoning 1 teaspoon garlic powder 1 large loaf italian bread 12-in 3 cup shredded lettuce 1 1/2 to 2 lb sliced assorted cold cuts and cheese such as turkey, ham, salami, swiss cheese Sliced tomatoes
Method: In blender combine dressing, mustard, redhot sauce and seasonings; process until smooth. Cut bread in half lengthwise, remove excess bread. Arrange shredded lettuce on one half. Drizzle with dressing mixture. Arrange cold cuts and tomatoes on top. Top with other half of bread. Wrap in plastic wrap; refrigerate 30 minutes before serving. Cut into slices.
Contents
Ingredients: 3 tablespoon low cal mayonnaise 1 tablespoon thin sliced green onion 1/4 teaspoon chili powder 6 slices 7 grain or oatmeal bread toasted Divided lettuce leaves 4 slices (4-oz) turkey ham 8 slices cucumber 4 slices (4-oz) turkey breast 4 crosswise slices red bell pepper
Method: Combine mayonnaise, onion and chili powder in small bowl. Spread over toasted bread. To make each sandwich, place lettuce on 1 slice of bread. Top with half the turkey ham and cucumber. Add another slice of bread and layer half the turkey breast and pepper. Top with lettuce and another slice of bread. Secure with wooden picks. Cut sandwiches into quarters.
Contents
Contents
Ingredients: 10 lb top round (approximately 1/3 lb per person) 4 tablespoon shortening 2 chopped onion 4 tablespoon vinegar 2 tablespoon brown sugar 1 cup minced celery 2 cup ketchup 2 tablespoon worcestershire sauce 1 cup hot water 2 teaspoon dry mustard 2 teaspoon salt or to taste
Method: Cook 1 10-pound top round, 2 to 2 1/ 2 hours at 350 degrees, uncovered. If meat is in two pieces, ask your butcher for cooking time and temperature. Cool and refrigerate. Saute onion in shortening in dutch oven. Combine all ingredients except salt. Cook over low heat for 30 minutes. Pour over meat, sliced thin. Reheat, add salt to taste.
Contents
Ingredients: 8-12 slices lightly toasted white or whole wheat bread 2 cup diced cooked ham 2 cup shredded emmentaler 6 eggs 1 cup milk 1/4 teaspoon salt 1 teaspoon spicy brown mustard 1/8 teaspoon pepper Pinch of nutmeg
Method: Arrange bread in 1 layer in a buttered baking dish. Trim toast to fit is dish is oval. Distribute ham and emmentaler evenly over toast. Beat eggs in a bowl with milk, salt, mustard, pepper and nutmeg and slowly pour over the ham and cheese. Bake in a preheated oven at 350 degrees for 20- 30 minutes or until golden brown.
Contents
Ingredients: 1/2 lb diced butterkase 1/4 lb diced ham 14 lb diced mushrooms 2 teaspoon spicy brown mustard 4 egg yolk 2 8-inch french rools SAlt Pepper Paprika
Method: Combine butterkase, ham, mushrooms, mustard and egg yolks together in a bowl. Season to taste with salt, pepper and paprika. Cut two 8 inch french rolls in half lengthwise. Scoop out enough of the bread to form cavities about 1 1/2 inch dees. Save bread for making croutons or breadcrumbs. Distribute cheese mixture evenly in the 4 bread "boats". Broil 6 inches from heat 3-5 minutes or until hot and bubbly.
Contents
Contents
Ingredients: 2 1/2 cup flour 5 teaspoon baking powder 4 tablespoon sugar 1 teaspoon salt 2 egg 1 1/2 cup milk 6 tablespoon oil 1 cup/can blueberries
Method: Mix dry mixture in 2 quart bowl. Mix eggs in different bowl. Pour in eggs and milk; mix in milk and egg and turn on burner to medium. Add oil. Pour batter in pan and sprinkle blueberries on batter. Turn over when bubbles form.
Contents
Ingredients: 1 1/2 cup buckwheat flour 1 1/2 cup whole wheat pastry flour 3 tablespoon baking powder 1/2 cup non instant powdered milk 1/3 cup nutritious yeast 1 cup soy flour 1 1/4 cup raw wheat germ 2 teaspoon salt
Method: Thoroughly mix together all ingredients. Store in refrigerator or freezer. NOTE: Whole wheast pastry flour can be substituted for buckwheat flour. Instant powdered milk can be used.
Contents
Ingredients: 1 1/4 cup sweet/sour milk 1 egg 2 tablespoon vegetable oil 1 1/2 cup buckwheat pancake mix
Method: Combine liquid ingredients and add to pancake mix; stirring only until ingredients are blended. Spoon onto a lightly greased, hot griddle.
Contents
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Ingredients: 4 eggs 1/2 teaspoon salt 1 cup milk 2 tablespoon butter 1/4 cup melted butter 8 slices firm french/italian white bread
Method: In a bowl, beat eggs, salt, and milk. Dip bread in egg mixture several times so bread is thoroughly soaked. Butter cookie sheet with 2 tablespoon butter and arrange slices on sheet. Drizzle melted butter on bread, cover with plastic wrap, and refrigerate overnight or until ready to bake. Bake in a preheated 500 degree oven for 7-9 minutes or until golden brown. Serve immediately. Sprinkle with powdered sugar and cinnamon.
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Ingredients: 12 slices bread 3 eggs 2 cup milk 2 teaspoon vanilla 1 tablespoon sugar 1/2 cup melted butter 2 cup fresh blueberries
Method: Mix egg, milk, vanilla and sugar. Spread 1/4 cup melted butter in cookie sheet. Dip 6 slices bread in egg mixture and place on cookie sheet. Top bread with blueberries and brown sugar. Dip remaining bread in egg mixture and place over top of blue berries. Pour remaining 1/4 cup melted butter over top of bread. Bake at 350 degrees for 35-45 minutes or until crisp and brown.
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Ingredients: 1 loaf (12-oz) unsliced egg bread 1 pkg (7-oz) flaked coconut 12 eggs 1 1/4 cup milk 1 tablespoon cinnamon-sugar 1 pint strawberries for garnish optional Pure maple syrup optional
Method: Preheat oven to 500 degrees. Spray two 15 x 10 inch baking pans with non stick cooking spray. Slice off ends of loaf; reserve for another use. Cut remaining loaf into 14 1/2 inch slices. Place coconut in a pie plate. In large, shallow bowl, whisk together eggs, milk and cinnamon sugar. Soak each slice of bread in egg mixture 30 seconds; then dip each slice in coconut, patting to coat both sides completely. Place in baking pan; place pans in oven on separate shelves. Bake until coconut is golden brown, about 5 minutes. With spatula, turn over slices; bake until coconut is golden brown and bread is cooked through, about 5 minutes. Place slices on serving platter; garnish with strawberries. Serve, if desired, with maple syrup.
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Contents
Ingredients: SAUCE: 1/4 cup sugar 2 teaspoon cornstarch 1/8 teaspoon ground cinnamon 1/2 cup ornage juice 2 cup pitted and halved sweet cherries 1 teaspoon grated ornage peel Sweetened whipped cream garnish WAFFLES: 2 cup flour 2 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cup milk 1/2 cup melted butter/margarine 4 egg separated
Method: SAUCE: Combine sugar, cornstarch and cinnamon; add ornage juice, cherries and peel. Bring to a boil over medium high heat; boil until thickened. Serve warm cherry sauce over waffles; top with sweetened whipped cream. WAFFLES: Combine flour, sugar, baking powder and salt. Combine milk, melted butter/margarine and egg yolks. Add to dry ingredients; stir just to moisten. Fold in stiffly beaten egg whites. Bake in waffle iron according to manufacturer's directions. TIP: Belgian waffles can be made ahead and frozen in freezer proof plastic bags or aluminum foil. Toast frozen waffles in toaster oven or bake at 325 degrees for 12-15 minutes.
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Ingredients: 1/2 lb malted waffle mix 1 egg 1/3 cup chocolate chips 1 1/2 oz margarine 6 oz water 1/2 oz water Chocolate sauce of your desire
Method: Combine waffle mix, eggs and 6 oz water. Melt chocolate chips, 1/2 oz water and margarine. With beater mix melted ingredients with waffle and egg mixture. Prepare in waffle iron. Top with ice cream and chocolate sauce. Makes 10 waffles.
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Ingredients: 2 1/2 cup flour 1/2 teaspoon salt 1 1/4 teaspoon baking soda 1/3 cup butter/margarine 2 teaspoon ginger 1 cup dark molasses 1/2 cup milk 1 separated egg Orange sauce, see recipe
Method: Sift flour, salt, and baking soda together. Beat 1 egg yolk; add molasses and milk. Mix egg yolk and flour mixture. Add melted butter and fold in stiffly beaten egg white. Pour into waffle iron. When done pour orange sauce over waffles. See recipe for orange sauce.
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Contents
Ingredients: 1 dozen eggs 1 pint half anf half divided 1 lb bacon fried drained crumbled 1 can (10 3/4-oz) cream of chicken soup 1 can (8-oz) cheddar cheese shredded
Method: In a large skillet, scramble eggs with 3/4 cup half and half. Do not add salt. Remove and set aside. In same skillet, fry bacon uitil brown and crispy, then crumble. In small mixing bowl, mix chicken soup with 2/3 cup half-and-half; set aside. To assemble casserole, layer in z 13 x 9 x 2 inch ungreased baking dish, the egggs, then the bacon, then the mushrooms, then shredded cheese. Pour soup mixture over the top. Cool and cover. Refrigerate until needed. Bake, uncovered, in preheated 325-350 degree oven for 40 minutes. Let it rest for a few minutes before cutting.
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Ingredients: 2 cup quaker oats uncooked 1 cup apple juice 1 cup wtaer 3/4 cup diced dried mixed fruit or raisins 1/4 teaspoon cinnamon 1/4 teaspoon salt optioanl
Method: Combvine all ingredients mix well. Cover, refrigerate at least 8 hours or overnight. STir well before serving. Serve cold or hot with milk or yogurt, if desired. Store tightly covered in refrigerator for up to 1 week.
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Ingredients: 2 ripe bananas 1 tablespoon softened butter 1/2 cup granola type cereal 2 tablespoon honey 1/4 teaspoon cinnamon 1/2 cup favorite yogurt/milk
Method: Peel bananas and place on cutting board. Using utility knife, slice bananas into half inch pieces. Line slices along bottom of a 8 inchglass baking dish. Drizzle honey over bananas. Then sprinkle on cinnamon. Mix together butter and granola, then gently pat mixture over bananas. Place baking dish in microwave and cook for 2 minutes. Carefully remove baking dish and place on heatproof surface. Spoon crisp into serving bowls and serve with yogurt or milk.
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Contents
Ingredients: CRUST: 1 pkg instant dry yeast 2 cup divided water 1 tablespoon sugar 1/4 cup mayonnaise 2 tablespoon melted butter 2 1/2 cup white flour 1 cup cornmeal flour 1 teaspoon salt 1 teaspoon dill weed 1/4 teaspoon garlic powder 1 teaspoon ground oregano TOPPING: 1/2 lb bacon cut into small pieces fried and drained 1 large green pepper chopped 1/4 cup velveeta cheese sliced 6 oz sliced pepperoni 2 medium sliced tomatoes 2 medium sliced onions 8 oz grated colby cheese 8 oz grated monterey jack cheese 1 can (15-oz) pizza sauce
Method: CRUST: Combine yeast, 1 cup of the water and sugar. Add the mayonnaise, butter, the remaining water and mix thoroughly. Mix together the white flour and cornmeal, salt, dill, garlic powder and oregano. Add to yeast mixture and combine well. Set aside. covered with a clean cloth, and let rise for 60 minutes. Wet hands with cold water and spread dough into greased deep rectangular pan. Bake in an oven preheated to 325 degrees for 10-15 minutes. Remove and add toppings in this order: bacon, green peppers, velveeta, pepperoni, tomatoes, onions, colby cheese, monterey jack cheese and pizza sauce. Return to oven for 20-25 minutes. Cool slightly and cut.
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Ingredients: CRUST: 1/2 cup warm water Robin hood pizza crust mix TOPPING: 1 can (4-oz) mushrooms stem & all 1 pkg (2.5-oz) chipped ham cut into small pieces with scissors 10 green olives cut up 1 pkg (12-oz) shredded mozzarella cheese Half of a 14-oz jar of ragu pizza quick
Method: Mix together crust mix and water until moist. Put in oven and let rise for 10 minutes. Butter a 12 x 17 inch cookie sheet with sides. Put the dough in the cookie sheet. Spread the sauce over all the dough. Put on the ham and cheese. Bake in a preheated oven at 450 degrees approximately 10 minutes or until crust is brown.
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Ingredients: 16 english muffins Butter 2 large onions 2 1/2 lbs chuck Crushed red peppers Garlic Salt and pepper Parmesan cheese
Method: Split, toast, and butter the muffins. Saute thinly diced onions with the ground chuck, then add the seasonings. Spoon the mixture onto the muffins. Cover generously with parmesan cheese and bake at 350 degrees to the desired degree of doneness.
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Contents
Ingredients: 1 loaf french sourdough bread Salt, pepper, oregano, basil, red pepper flakes, etc., to taste 1 green bell pepper 1 cup sliced fresh mushrooms 1 minced garlic clove 1 1/2 cup plain tomato sauce 1/2 cup shredded part-skim mozzarella cheese 2 tablesppon grated sharp romano cheese 1 onion
Method: Cut bread in half lengthwise, separating top from bottom. Pull out doughy center, leaving only the crust. Slice onion and green pepper into very thin rings. LAyer onion, pepper and mushrooms inside hollowed-out loaf halves. Sprinkle with garlic and spoon on tomato sauce. Sprinkle with mozzarella, romano and seasonings. Place both bread pizzas on shallow non-stick baking pan or cookie tin sprayed with cooking spray. Bake uncovered in preheated 425 degree oven for 20 minutes. Slice each in half to serve or bread can be cut into four portions before filling and baking.
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Ingredients: 1 teaspoon olive oil 1 chopped small onion 3 large minced garlic cloves 1 lb fresh broccoli 1 large red bell pepper, seeded and chopped 1 lb skim milk mozzarella cheese 2 deep dish (thick) crusts 6 oz grated provolone cheese 4 oz shredded parmesan cheese 4 tablespoon unbleached flour Salt & fresh ground pepper
Method: Spray small nonstick skillet with cooking spray; add oil, onion and garlic. Cook over low heat for about five minutes, until soft; transfer to mixing bowl. Separate broccoli florets and add to mixing bowl. Peel broccoli stems and chop coarsely; add to bowl. Shred the mozzarella cheese. Stir in peppers, cheese, flour salt and pepper ingredients. Divide mixture, spreading evenly over two deep-dish crusts. Put pizzas on lower shelves of oven pre heated to 425 degrees. Bake for 20-22 minutes or until crusts are golden.
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Ingredients: 1 8 inch honey wheat pizza shell 4 tablespoon good quality pizza sauce Olive oil to brush 10 roasted plum tomato slices 10 thin slices mozzarella cheese 10-12 asparagus tips 1 teaspoon chopped basil 1 teaspoon chopped oregano 1/4 teaspoon fresh minced garlic
Method: Brush shell with olive oil. Spread pizza sauce over shell. Alternate slices of tomato and mozzarella around pizza. Place asparagus, basil, oregano and garlic on pizza. Bake in preheated 400 degree oven for 10-12 minutes until gholden and crisp. Quarter and place on warm 10 inch plate.
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Contents
Ingredients: CRUST: 1 1/4 cup flour 1 teaspoon salt 1/2 cup shortening 1 cup shredded cheddar cheese 1/4 cup ice water FILLING: 1/2 cup brown sugar 1/2 cup sugar 1/3 cup flour 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 cup butter 6 cup peeled apples slices cut in circles 2 tablespoon lemon juice
Method: Preheat oven to 450 degrees. For crust, mix the flour and salt. Cut in the shortening until mixture is crumbly. Stir in cheese. Sprinkle just enough water over mixture to make a dough which you can gather into a ball. Place dough on a 13 inch baking stone, or in the middle of a large baking sheet. A regular pizza pan would also work, but the results, will not be the same. Press dough to cover bottom of the stone, building up sides to form a rim. FILLING: Combine brown and white sugars with salt, cinnamon and nutmeg. Sprinkle half of this over the pastry. Cut butter into the remaining half until crumbly. Arrange apple slices, overlapping them, in circles on the crust. Sprinkle with lemon juice and reserved crumbs. Bake 30 minutes, or until apples are tender. Serve warm, with fresh whipped cream or vanilla ice cream.
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Ingredients: 1 (12-oz) pkg semi sweet chocolate chips 1 lb white almond bark divided 2 cup miniature marshmallows 1 cup crisp rice cereal 1 cup peanuts 1 (6-oz) jar red maraschino cherries drained and cut in half 3 tablespoon green maraschino cherries drained quartered 1/3 cup coconut 1 teaspoon oil
Method: Melt chocolate chips with 14 ounces almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal and peanuts. Pour into greased 12 inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature.
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Ingredients: 1 stick oleo 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sugar Dash salt 1 tablespoon cornstarch 1/2 cup orange juice 2 tablespoon lemon juice 1/4 cup water 8 oz cool whip 8 oz cream cheese Halved white grapes Halved strawberries SLiced bananas Sliced peaches Sliced pineapple Maraschino cherry
Method: CRUST: Mix oleo, 3/4 cup sugar, egg and vanilla, cream together. Sift 1 teaspoon baking powder, flour, and salt. Mix all together. Refrigerate 1 hour, then spread on 12 inch pizza pan. Bake at 350 degrees for 15 minutes or until lightly browned. Cool. GLAZE: Mix 1/ 2 cup sugar, dash salt, and 1 tablespoon cornstarch, orange juice, lemon juice, and water, cook until it thickens, then cool. CHEESE FILLING: Mix cool whip and cream cheese, spread on crust.FRUIT: Arrange fruit in concentric circles on cheese with cherry in center, cover with glaze, refrigerate.
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Contents
Ingredients: 1/2 cup mashed fresh avocado 1/2 cup lemon juice 1/2 cup low calorie mayonnaise 1/2 cup water Salt or garlic salt and pepper to taste
Method: Combine ingredients in a large covered jar and shake vigorously before serving. Season to taste with salt and pepper. Store in refrigerator where it won't change color.
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Ingredients: 1 1/2 lb broccoli 2 tablespoon peanut oil 2 tablespoon soy sauce 1 teaspoon cornstarch 1 tablespoon honey 1/2 teaspoon frsh grated ginger root or 1/4 teaspoon ground ginger 1/4 teaspoon hot pepper sauce 1/4 cup slivered almonds
Method: Wash broccoli and cut off broccoli flowerts. Slice stems 1/4 inch thick. In large skillet or wok, heat oil; stir-fry broccoli 5 minutes until crisp-tender. In small bowl, mix soy sauce and cornstarch. Add honey, ginger and hot pepper sauce. Pour over broccoli. Cook until sauce thickens slightly. Stir in almonds.
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Ingredients: 1/4 cup chopped onion 2-3 tablespoon packed brown sugar 2 tablespoon sliced butter or margarine 2 cup microwave pasta elbows uncooked 1 1/2 cup hot water 1 cup matchstick cut carrots
Method: In 2 quart microwave safe casserole, stir together onion, brown sugar and butter. Microwave at high 1 1/2 minutes, stirring once. Stir in remaining ingredients. Cover; microwave at high 9-10 minutes, stirring once, or until pasta is tender.