A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

last updated January 14, 2013 9:45 PM

$500 Fudge

Recipe By : Lois Nelson
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sugar
1 can Milnot
2 sticks margarine
18 ounces semisweet chocolate chips -- Nestles
1 1/2 cups nuts -- chopped
1 teaspoon vanilla

In a large cooking pan (3Q) slowly bring to a boil the sugar and Milnot. Stir until it comes to a complete boil. Boil for 8 min. while stirring. Take off heat and pour into mixing bowl with remaining ingredients. Stir until mixed in. Pour into greased 9x13 cake pan. Let stand at room temp for 12 hours. Put in refrigerator. Makes 5lbs. Use a 10x15 jelly roll pan for thinner pieces.

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Amish Friendship Bread

Recipe By : Cindy Urian via Judy Gilday 6/94
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DAY 5
1 cup flour
1 cup sugar
1 cup milk
DAY 10
3 cups flour
2 cups sugar
1 cup milk
2/3 cup oil
3 each eggs
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 small box vanilla pudding mix -- instant
1 cup nuts -- optional

DO NOT USE: A metal spoon, tupperware or refrigerate.

Days 1-4: Stir with wooden spoon 1x.

Day 5: Add 1 C flour, 1 C sugar and 1 C milk.

Day 6-9: Stir with wooden spoon.

Day 10: Add 1 C flour, 1 C sugar, 1 C milk. Pour 1 C mixture out, dividing 3 ways in 3 glass containers. Keep 1 for new starter and give 2 away with recipe. Then add: 2/3 C oil, 2 C flour, 1 C sugar, 3 eggs, 1 1/4 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp vanilla, 1 sm box vanilla instant pudding, 1 C nuts (optional). Mix - pour into 2 greased and sugared load pans. Bake 350 for 40-60 min. or until knife comes out clean.

From Cindy U???? via Judy Gilday 6/94


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Ann Landers' Meatloaf Recipe

Recipe By : Ann Landers
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground round -- steak
2 each eggs
1 1/2 cups bread crumbs
3/4 cup ketchup
1 teaspoon accent® seasoning mix
1/2 cup water -- warm
1 package onion soup mix -- Lipton's
8 ounces tomato sauce
2 each bacon slices -- optional

Mix together all ingredients except tomato sauce. Put into loaf pan, cover with two strips of bacon, if you like that flavor. Pour tomato sauce over loaf. Bake one hour at 350 degrees.

P.S. This recipe was pre-microwave. I'll bet some of you experienced cooks can figure out exactly how much time it would take in the microwave. If anyone wants to experiment, please let me know how long it took.

printed in Saturday, June 13, 1992 Indianapolis Star page C-3.


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Artichoke Dip

Recipe By : Sherry Worrel
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Dip
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
1 cup mozzarella cheese -- shredded
1 cup parmesan cheese -- grated
1 jar artichoke hearts -- marinated/small jar
1 dash oregano
1 dash pepper
1 dash paprika -- sprinkled on top

Combine all but the paprika. Cook 20 minutes at 350F or higher. Serve with crackers.


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Artichoke Dip Wybreth

Recipe By : Gordon Wybreth
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dip
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese
1 cup mayonnaise
1 cup parmesan cheese
1 can artichoke hearts -- chopped fine
1 taste garlic powder
1 teaspoon dill

Mix all. Put in baking dish, sprinlke with dill. Bake 350F for 30 min or until lightly brown and bubbly. Serve with corn or tortilla chips

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Asparagus Roll-Ups ala Pat McGinnis

Recipe By : Deep in the Heart (Dallas Junior Forum) p. 24
Serving Size : 12 Preparation Time :1:00
Categories : Appetizers Vegetables
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 slices bread -- crust removed
8 ounces cream cheese
2 tablespoons chives -- chopped
8 slices bacon -- cooked and crumbled
24 each asparagus spears
1/4 cup butter
3/4 cup parmesan cheese -- grated

Use rolling pin to flatten each slice of bread. Combine cream cheese, 1/4 cup of the parmesan cheese, chives, and bacon; stirring well. Spread mixture over bread covering to the edges. Break off the tough end of each of the asparagus spears. Place 2 (1 if large or 3 if small) asparagus spears on each slice; roll and place seam side down on greased cookie sheet. Brush bread with melted butter and sprinkle with Parmesan cheese. Bake at 400F for 12 minutes.

4 July 2000

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Avacado Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dip Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each avocado
4 ounces salsa -- picante, spicy hot
8 ounces sour cream
1 each green onion -- chopped
1 each jalapeno pepper -- chopped
3 ounces cream cheese

Puree the avacado, sour cream and cream cheese. Add the salas, chopped onions, and jalapeno.

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Boston Baked Beans Margie

Serving Size : 4 Preparation Time :0:30
Categories : Side Dishes Vegetables Margic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups navy beans -- soaked or cooked
1 each medium onions -- yellow sliced
3 tablespoons dark molasses
1 tablespoon apple cider
1 teaspoon dry mustard
1/4 cup dark brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
6 ounces tomato paste

Combine all ingredients.

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Banana Bread - Southern

Recipe By : Southern Junior League
Serving Size : 1 Preparation Time :0:15
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour -- sifted
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening -- or margarine
1 cup sugar
2 each eggs
1 1/2 cups bananas -- mashed (3-5)
1 teaspoon vanilla
2/3 cup nuts -- chopped

Sift together flour, salt, and soda. Cream shortening; add sugar slowly; cream well. Add eggs and beat. Add bananas, then dry ingredients. Add vanilla and nuts.

Bake for approximately 1 hour and 15 minutes at 325F in a greased 2 quart loaf pan. Test center for doneness.

Cool thouroughly, wrap in foil, and keep in refrigerator. Best for slicing after at least one day.

The Gasparilla Cookbook
The Junior League of Tampa, Florida

5/26/97
I used butter instead of shorting and left out the nuts.

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Banana Bread - Winners

Recipe By : Winners p. 245
Serving Size : 1 Preparation Time :0:55
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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1/2 cup butter -- 1 stick
1 1/4 cups sugar
2 each eggs -- beaten
4 tablespoons sour cream
1 1/2 cups all-purpose flour -- unsifted
1 teaspoon baking soda
1 teaspoon vanilla
1 cup bananas -- mashed (about 2)

Preheat oven to 350F

Greas 9x5 inch loaf pan.

Beat together butter and sugar. Add eggs; mix well. Add sour cream, flour, baking soda, vanilla and bananas; mix well. Pour into prepared loaf pan. Bake at 350F for 45 minutes or until toothpick inserted in center comes out clean.

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Banana Rumaki

Recipe By : Junior League of San Francisco
Serving Size : 8 Preparation Time :0:30
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 slices bacon -- cut in half
5 each bananas -- slightly underripe
1/2 cup brown sugar
1 tablespoon curry powder

Blanch bacon in boiling water for 10 minutes. Drain and dry thoroughly. Cut bananas into 1 1/2 inch chunks and wrap in bacon, securing it closed with a toothpick. Combine brown sugar and curry powder and sprinkle on wrapped bananas. Bake on rack for about 10 minutes at 350F until bacon is crisp and sugar is slightly caramelized.

San Francisco a la Carte - p. 36

My Notes: Don't blanch the bacon!  Bake it on a jelly roll pan until cooked but still pliable.  Makes for much better flavor.

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Bar-B-Que Beef

Recipe By : New Life Church cookbook 1987 (Chicinnati) Cindy Greene
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds beef chuck roast -- boneless
MONTGOMERY INN SAUCE
24 ounces ketchup
1/2 cup sugar
2 tablespoons worcestershire sauce
2 teaspoons chili powder
1 each onion -- chopped
1/4 teaspoon garlic salt
1/2 cup tarragon vinegar -- (Heinz)

Cood the beef until tender, then shred. Mix in the sauce and heat.


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Barb's Bean Dip

Recipe By : Barb Carr (the younger)
Serving Size : 12 Preparation Time :0:15
Categories : Appetizers Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/2 ounces Brooks Hot Chili Beans -- 1 can
8 ounces cream cheese -- softened
8 ounces salsa -- to taste

Mash all but about 1/4 of the beans. Combine the beans with their juice and the salsa to taste. Heat and serve with tortilla chips.


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Barbecue Rib Rub #4

Recipe By : Rich Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Beef Favorites
Marinade Meats
Pork Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon black pepper -- ground
1 tablespoon cayenne pepper -- optional
2 tablespoons chili powder -- mild
2 tablespoons cumin
1 cup dark brown sugar
1 tablespoon sugar
1 tablespoon oregano -- ground
4 tablespoons paprika
2 tablespoons salt
1 tablespoon white pepper -- ground
1 tablespoon celery salt
3 tablespoons garlic powder
1 teaspoon onion powder
1 1/2 teaspoons chipotle pepper -- powdered


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Basic Red Chili Sauce - Chile colorado

Recipe By : The Feast of Santa Fe p.74
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
3 tablespoons onion -- finely chop, (or 4T)
1 clove garlic -- finely chopped
1/4 teaspoon oregano
1 teaspoon cumin -- whole or powdered
2 tablespoons flour
1/2 cup red chiles -- powdered
2 1/2 cups water
1/2 teaspoon salt -- to 1 teaspoon

Heat the oil over medium heat in a 1- or 2 - quart saucepan. Add the onion and garlic and saute gently for about 5 minutes, or until the onion is wilted, translucent and turning yellow. Stir in the oregano, cumin and flour and cook, stirring constantly, until this mixture (which is like a roux) bubbles up and begins to turn a very light brown, about 3 minutes. Remove pan from heat.

In a separate bowl, mix the powdered chilies and water until they are smoothly blended. Pour them into the flour-onion paste, stirring to prevent lumps - a wire whisk helps here. Return the pan to medium heat and bring the sauce to the boiling point. Stir from time to time until you begin to see bubbles. (Since red chilies scorch quite easily, how much you have to stir depends on the quality of your cookware. Stir constantly and watch carefully the first time out.) When the sauce just begins to show signs of active boiling, reduce heat to low and simmer, comvered, for 2 to 3 minutes more. Make sure to stir a few times, reaching thoroughly around the bottom and sides of the pan to catch any lumps beginning to form. When the sauce is thickeded, smooth and no longer raw-tasting, add the salt, beginning with the smaller amount. Remove from heat and set aside until needed.


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Beef Brisket Phelan

Recipe By : Mom Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Meats Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds beef brisket
1 bottle Heinz chili sauce
1 package onion soup mix
1 each onion -- sliced, seperate
-- into rings
1 to taste garlic salt

Pour ingredients over brisket. Bake at 350F 4 to 5 hours, covered. DO NOT DISTURB. Cannot bake too long.

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Beef Burgugnon

Recipe By : unknown
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds roast -- pot 2" cubes
1 pound bacon -- diced
1 teaspoon soy sauce -- to taste
1 each onion -- medium
2 tablespoons flour
2 tablespoons tomato paste
1 teaspoon garlic
1/2 teaspoon pepper
1/4 cup oil
3 cups Burgundy -- wine
2 each bay leaf -- crushed
1/2 teaspoon marjoram
2 lb onion -- little in jar, opt.
2 pounds carrots -- sliced thick
2 tablespoons parsley -- chopped
3/4 pound mushroom -- optional
1/4 cup butter -- optional

Tenderize beef cubes in soy sauce, dry. Saute bacon, add onion and saute until clear. Remove from pan and set aside. Brown meat in hot fat, drain, sprinkle w/flour. Saute a minute. Stir & place in large dish. Add rest of ingredients to roast. Mix well. Bake covered for 3 hours @ 325 until meat is tender. Add optional ingredients (saute onions and mushrooms in butter) to roast when nearly cooked. Better if done day before.


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Beef Burgundy

Recipe By : Mom Phelan
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds sirloin tip roast, trimmed -- cubed
2 cans mushroom soup, condensed
2 cans celery soup, condensed
2 packages onion soup mix
3 cups Burgundy -- wine
1 cup mushroom

Put all together in covered pan. Do not brown meat. Bake at 300 for 3-5 hours. Serves 8.


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Beef Marinade

Recipe By : Rival K.C. Smoker electric outdoor smoker pamplet
Serving Size : 1 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup olive oil
1/3 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons worcestershire sauce
2 each garlic cloves -- minced
2 tablespoons dry mustard
1/4 teaspoon pepper

Combine all ingredients. Place beef in glass dish. Pour marinade over beef. Cover and marinate in refrigerator at least 2 hours. Place beef on rack and smoke.


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Beef Roast Dijon

Recipe By : Heart and Soul p.121
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef chuck roast
1 teaspoon celery salt
1 teaspoon lemon pepper
1 teaspoon garlic powder
2 tablespoons cooking oil
1 1/2 cups water
1/2 cup dry red wine
1/2 cup onion -- chopped
1/4 cup tomato sauce
2 tablespoons dijon mustard
1 tablespoon worcestershire sauce
1/2 cup water -- cold
1/4 cup all-purpose flour

Trim excess fat from meat. Sprinkle roast with celery salt, lemon-pepper seasoning, and garlic powder. Rub seasonings into roast with fingertips. In a Dutch oven, brown roast on all sides in cooking oil. Add the 1 1/2 cups water, the wine, onion, tomato sauce, mustard, and Worchestershire sauce. Cover and simmer for 2 to 2 1/2 hours.

To prepare gray, remove roast to a serving platter; keep warm. Pour juices into a large glass measure. Skim off fat. Measure 1 1/2 cups juices. Return juices to Dutch oven. Stir cold water into flour; stir into pan juices. Cook and stir over medium-low heat until thickened. Cook and stir 1 to 2 minutes more. Serve with roast. Makes 8 servings.

Notes: I use a non-stick pot and leave out the cooking oil. I make a rue and add it to the juices to make a gravy. I might lighten-up on the lemon-pepper seasoning.

Heart and Soul p. 121


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Beef Stroganoff

Recipe By : Mom Carr
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- cut in strips
1/2 cup onion -- chopped (or 1 cup)
2 each beef bouillon cubes -- or 3
1 can cream of chicken soup, condensed
1 cup water -- boiling
2 tablespoons tomato paste -- optional
1/2 teaspoon salt
1/2 cup water
1/2 cup mushrooms
1 cup sour cream

Flour and brown round steak in skillet with onion. Dissolve boullion cubes in boiling water; add soup, tomato paste, salt & rest of water. Add steak and onions & cook (covered) for 1 hour 15 min. Add mushrooms 5 min before serving. Add sour cream & server over rice or noodles.

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Beef with Cauliflower and Snow Peas

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Main Dish Chinese
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound sirloin tip roast, trimmed -- or top round steak
2 tablespoons cornstarch
3 tablespoons soy sauce
1/2 teaspoon sugar
1 each garlic clove -- minced
1/4 teaspoon red pepper -- (more to taste)
1/2 pound snow peas -- fresh or 16oz frozen
3 tablespoons peanut oil
1 each cauliflower -- head, small
2 each tomatoes -- medium, chunked
4 cups rice -- cooked

Cut the beef across grain in thin strips. Mix 1T cornstarch, 1T soy with sugar and garlic. Add beef and marinate 15 min. Combine remaining cornstarch, soy, red pepper, 1/2 c water and set aside. Heat 1T oil in wok. Add beef, stir fry 1 min. Heat 1T of oil in wok. Add peas and stir fry 2 min, remove. Heat remaining oil (1T) add cauliflower, fry 2 min. Add 1/2 c water, cover and cook 3 min. Stir in beef, peas, tomatoes and soy mixture. Cook and stir until sauce boils and thickens. If frozen peas are used, stir in with soy mixture.


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Beer Batter

Recipe By : Cooks Illustrated May & June 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/8 teaspoon black pepper -- ground
table salt
1 teaspoon baking powder
1 1/2 pounds thick white fish
12 ounces beer

Whisk flour, cornstarch, cayenne, paprika, pepper and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed baking sheet. Add baking powder to bowl and wisk to combine.

Thoroughly dry the fish (or whatever you will be coating), dredge in flour mixture on baking sheet and transfer piece to wire rack shaking off excess flour.

Add 10 ounces of beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whikskig after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.

Using tongs, dip one piece in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining pieces keeping pieces in single layer on baking sheet.

Fry (fish) at 375F for 7 to 8 minutes until golden brown

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Best Big Batch Tomato Sauce

Recipe By : Mary Margaret Phelan 8/1/94
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
3 each medium onions -- thinly sliced
3 each carrots -- large, shredded
2 each green peppers -- med, diced
2 each garlic cloves -- med, diced
12 pounds tomatoes -- pealed & diced
12 ounces tomato paste
1/4 cup brown sugar -- packed
2 tablespoons salt
2 teaspoons oregano -- leaves
1 1/2 teaspoons basil
1/2 teaspoon pepper

About 3-1/2 hours before serving - In 8 quart dutch oven over medium heat, in hot oil, cook onions, shredded carrots , green peppers and garlic until tender - stirring occasionally. Add tomatoes and remaining ingredients; over high heat - heat to boiling. Reduce heat to mid-low; and cook (2 hours) until thick - stir occasionally. Use with speghetti, swiss steak, lasagne.

Freeze in 1 quart freezer bags. To use - defrost in microwave and add 1 6 oz. can tomato paste - cook on high for five minutes or until hot. Serve over fresh pasta.


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Boatwrights House Dressing

Recipe By : Boatwrights Dining Hall Disney World
Serving Size : 1 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sour cream
1 cup mayonnaise
1 tablespoon fresh garlic
1/2 teaspoon pepper
1 teaspoon tabasco sauce -- or Gold Hot Sauce
1 teaspoon malt vinegar
1/4 teaspoon worcestershire sauce
1/4 teaspoon dill
1/4 teaspoon hickory flavored liquid seasoning
1 teaspoon tarragon
1 tablespoon mustard -- stone ground
1/2 cup half and half
1 pinch cayenne pepper
1 each salt and pepper -- to taste

Mix together sour cream and mayonnaise. Add all other ingredients and blend thouroughly. Chill, serve cold.

Yield, 4 cups.

For a great dip, leave out the half and half.


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Braised Short Ribs with Mushrooms

Recipe By : Cousins Heritage Inn
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces short ribs -- rough cut, 6 each
2 tablespoons bacon fat
1 to taste salt and pepper
2 each spanish onions -- or white, rough cut
2 each carrots -- rough chop
2 each celery stalks
1 cup wine, red -- burgandy
or chicken, stock, meat broth or water
1 teaspoon thyme
2 tablespoons butter
1/4 pound mushroom -- quartered

Preheat oven to 400F. In smoking pan or on a grill outdoors to avoid smoke indoors, sear (brown) meat with salt and pepper in fat. This is a very important step. You must brown the meat well (almost char) to get that steak flavor and seal in the juices. Cook 3 pieces at at time if the pan is not large or the volume of meat will cool the pan down and you will get a boil instaed of a sear.

After browning, remove meat and set into roasting pan. Immediately add vegtables and more fat into pan. Stir till brown or glazed, meaning the sugars in the onions are carmelized. If they start to turn black, add more fat and reduce flame a bit. Add brown veggies to roasting pan. If you have a nice brown glaze on your pan, put into it a cup of burgandy wine or chicken stock of water, or a cup of any meat/ham broth. Over heat the liquid will lift the glaze off the pan. This is a great concentration of flavor.

Pour this liquid over the beef. Sprinkle with thyme. Cover and set roasting pan in overnfor 1/2 hour, then reduce to 300F. In 3 hours reduce heat to 275F. If you braise meat over 300F, you will cut into a dry pulpy boring meat. Meat is done when fork easily breaks it apart just by a twist. Once again, deglaze the roasting pan saving all of the savory juices.

Set meat aside and pull out bones. Put bones and juices into a small pot. Simmer 5 - 10 minutes. Strain stock into a sauce pan. Take grease off of strained stock by skimming top. Bring stock to a boil. Add mushrooms. Whisk in some butter and adjust salt and pepper. You should have just enough sauce to cover meat. Too much means a weak body sauce.; too little calls for a little water or other stock.

Set meat on plate and pour over sauce with mushrooms. The work is worth is if you live to eat.

Greg Upshur, Chef
Cousins Heritage Inn
Dexter, Michigan


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Brandied Chicken Breasts

Recipe By : Joy of Cooking, 43rd printing, p. 430
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each chicken breasts -- (full)
1 teaspoon brandy
1 teaspoon salt
1 teaspoon pepper
1 teaspoon marjoram
6 tablespoons butter -- sweet
1/2 cup dry sherry
2 cups cream
4 each egg yolks
1 teaspoon nutmeg -- optional
1 cup Swiss cheese -- shredded
1/2 cup crumbs -- fine buttered

Skin, bone and divide into halves the chicken breasts. Rub with the Brandy and let stand for 10 minutes. Season with salt, pepper and marjoram. Heat to the point of fragrance the butter. Saute the breasts over medium heat, 6 to 8 minutes on each side. Remove to a heated ovenproof platter and keep warm. To the remaining butter in the pan, add the sherry. Simmer over low heat until the liquid is reduced to half. Add stirring constantly the cream beaten with the egg yolks. Season with salt and pepper and nutmeg if desired. Stir and cook until slightly thickened. Pour the sauce over the chicken breasts. Sprinkle with the shreadded Swiss cheese mixed with equal parts of fine buttered crumbs. Glaze under the broiler.

Joy of Cooking, 43rd printing, p 430.


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Broccili-Cabbage Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRESSING
1 cup mayonnaise
1 tablespoon vinegar
1/2 cup sugar
SALAD
1 bunch broccoli -- 3 stalks
1/2 head red cabbage -- shredded
1/4 cup sunflower seeds
3/4 pound bacon -- cooked and crumbled

Mix together dressing ingredients several hours or overnight before using. Cut broccili in bite-size pieces. Shred or slice red cabbage. Combine salad ingredients with dressing just before serving--keeps OK for several hours, then gets runny.


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Brocolli Bake

Recipe By : Mom Carr
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- chopped
6 tablespoons butter
2 tablespoons flour
1/2 cup water
8 ounces Cheese Whiz
1 large bag broccoli -- frozen
3 each eggs -- well beaten
1/2 cup soda crackers

Saute onions in 4 T butter. Stir in flour and add water. Thicken. Blend in cheese, add broccoli, add eggs put in greased 3 quart casserole. Sprinkle crumbs on top and add melted butter. Cover with foil. Bake at 325F for 1 hour.

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Brocolli Bake - Carr

Recipe By : Mom Carr
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package broccoli -- large, frozen
4 each bacon -- strips, crisp
1 tablespoon margarine
1/4 cup milk
1 cup Velveta cheese -- in pieces
1 cup Cheesit crackers -- crushed

Cook the broccoli, leaving a little liquid in the pan. Top with margarine, bacon and cheese to taste. Combine milk, liquid and pour over the top with crushed crackers. Bake covered at 350F for 20 minutes, then uncovered for 10 minutes.


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Broiled Herbed Tomatos

Recipe By : Mom Phelan
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each large tomatos
4 tablespoons butter
1/2 cup bread crumbs, seasoned -- fine
1/4 cup parmesan cheese
1/4 cup onion -- chopped
1 each basil -- dried
1 x pepper
1 x sour cream

Cut tomatoes in half. Place on rack in broiler pan cut side up. Melt butter or margerine, remove from the heat. Stir in breadcrumbs, cheese, onion, basil and pepper. Broil tomatoes 4 inches from the heat, 4 minutes. Remove & sprinkle each tomato with breadcrumb mixture. Broil 3 more minutes or until topping is golden brown. Spoon sour cream on top.

(breadcrumbs--Cusianart bread, add garlic powder, parleley, pepper, marjoram)

9/4/89


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Brown County Chili

Recipe By : Katie Klineman
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds venison -- ground
2 cups onion -- chopped
4 each celery stalks -- chunked
23 ounces v-8® vegetable juice
16 ounces tomato -- can, Brooks, diced
32 ounces kidney beans, canned -- light, red
1 1/2 tablespoons chili powder
20 shakes tabasco sauce -- to taste
2 each bay leaves
2 1/2 cups pasta

Brown meat. Add additional ingredients, reserving the pasta until just before serving. Remove the bay leaves before serving.

Katie (and Bruce) Klineman
4702 E. 55th St.
Indianapolis, IN 255-3373
(moving soon)
2/27/94

Charlie & Barnies Chili Cookoff, January 27, 1994


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Brussels Sprouts with Dijon Dill Sauce

Recipe By : Back Home Again p.194
Serving Size : 4 Preparation Time :0:15
Categories : Side Dishes Vegetables
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound brussel sprouts
3 tablespoons olive oil
1 tablespoon dijon mustard
1 each lemon -- juiced
1 to taste pepper
1/4 cup fresh dill -- chopped
OR
1 tablespoon dried dill weed
1 teaspoon lemon rind -- grated
1 to taste salt

Trim ends of Brussels sprouts; remove outer leaves. Make a cross-wise cut in each stem end. Rinse and drain.

Place enough water in a saucepan to barely cover Brussels sprouts. Bring water to a boil; add salt and Brussels sprouts. Stir, cover and return to boil; reduce heat and simmer about 10 minutes or until tender. Drain well; set aside.

In a small bowl, whisk together olive oil, mustard and lemon juice. Place Brussels sprouts in a serving bowl; toss with dressing mixture. Before serving, sprinkle with fresh dill and grated lemon.


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Buffalo Chicken Dip

4 chicken breasts halves, poached and shredded
2 pkgs cream cheese
1 C. shredded cheddar
2/3 Franks hot sauce

mix, heat till bubbly (350 degrees, about 25-30 mins). serve with celery for dipping.

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Buffalo Chicken Wings Moritz

Recipe By : Cathy Moritz
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise
1/4 cup sour cream
1/4 pound blue cheese -- 1 c crumbled
4 each celery ribs
1 each small onion
2 each garlic clove
1 tablespoon oil
1/2 each lemon
8 ounces tomato sauce
1/4 cup tabasco sauce
1/2 teaspoon salt
3 pounds chicken wings
1 x oil -- for frying

Combine mayonaise and sour cream. Crumble and stir in the blue cheese. Cut celery into sticks. Chop the onion and mince the garlic. Cook onion in oil over medium head until soft, about 2 minutes. Add garlic and cook 1 minute. Squeeze in juice from lemon. Stir in tomato sauce, Tobasco and salt and cook 5 minutes. Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375F. Cook wings in hot oil until brown, about 8 minutes. Toss chicken in tomato sauce. Serve with celery blue cheese dressing.

(Women First Magazine, July '89?)


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Burbon Slush

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces orange juice, frozen concentrate
6 ounces lemonade, frozen concentrate
1 cup tea -- strong
1/2 cup sugar
3 1/2 cups water
1 cup burbon

Tea: 8 ounces and 2 tea bags.

Combine all ingredients and freeze.

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Butter Cookies

Recipe By : Mom Carr
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
3 each egg yolks
2 1/2 cups flour
1 teaspoon vanilla

Cream butter and sugar together. Add yolks and vanilla, beat until smooth. Add flour. Chill dough. Divide and bake at 350F for 10 to 12 minutes.

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Caper and Sour Cream Sauce

Recipe By : RPhelan
Serving Size : 4 Preparation Time :0:10
Categories : Sauces Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces sour cream
1/8 cup onion -- chopped
1/4 cup capers -- drained
1 teaspoon black pepper -- ground
2 each garlic clove -- crushed
3 tablespoons white wine
2 tablespoons extra virgin olive oil

Saute the onions and garlic in the olive oil until tender. Add the capers and cook for 30 seconds more to release the flavor of the capers. Add the sour cream and pepper. Thin with the wine. Cook until well blended.

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Carol's Shotgun Willie Chili

Recipe By : Caolr Handcock (Hunt's cookoff winner)
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds sirloin beef -- trimmed, cubed
2 each onions -- med, peeled, chopped
1 tablespoon garlic -- frech, minced
9 tablespoons vegetable oil -- Wesson
15 ounces tomato sauce -- Hunt's
1/2 cup chili powder -- Gebhardt
14 1/2 ounces beef broth
1 tablespoon chili powder -- New Mexico
1 tablespoon chili powder -- Pasilla
1 tablespoon cumin -- ground
1 tablespoon salt
1 tablespoon vinegar
1 teaspoon oregano -- ground
1 teaspoon pepper -- ground
1/2 teaspoon cayenne -- pepper
1/2 teaspoon hot pepper sauce

In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown 1/3 beef mixture in 3 tablespoons hot oil; remove and set aside. Repeat with remaining beef and oil Leave last batch of cooked beef in pot and add first 2 batches with remaining ingredients. Stir until well blended. Simmer, covered, 2 hours, stirring occasionally. Makes 8 cups.

From Hunt's Tomato Sauce advertisement. 1995


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Carrot Puff Mandell

Recipe By : Jill Mandell
Serving Size : 8 Preparation Time :0:30
Categories : Need To Try! Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb carrot -- peeled 1" size
1/2 cup butter
3 each eggs
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Place carrots in med-size saucepan with salt water. Bring to boil reduce to simmer and cover for 20 minuts.

Bup in blender butter, eggs, sugar, flour baking powder and vanilla. Add cooked carrots a little at a time and puree the mixture. Pour into the greased pan and Bake for 45 min. or until firm. Let sit 5 min. before serving


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Carrots in Beer and Dill

Recipe By : Frugal Gourmet
Serving Size : 4 Preparation Time :0:05
Categories : Vegetables Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each carrot -- peeled
1 tablespoon butter
1 cup beer
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon dill -- dried

Cut the carrots into small sticks and saute in butter, uncovered, over medium heat until they are barely browned. Add the beer and dill and cover. Cook slowly until the carrots are tender, stirring often, for about 15 minutes. Add the salt and sugar and continue to cook, uncovered, for about 3 minutes more.


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Ceasar Salad Dressing Polhamus

Recipe By : Dick Polhamus
Serving Size : 1 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small garlic cloves -- or 4
1 1/2 teaspoons salt
3 each anchovy paste -- strips 2 inches long
3 tablespoons wine vinegar
1 tablespoon Grey Poupon Mustard
1 each egg yolk
1/2 tablespoon worcestershire sauce
1/2 teaspoon pepper -- fresh ground
1 cup oil

Cursh the garlic cloves with a fork or garlic press. Grind the salt into the garlic. Add the anchovy paste and crush well into the garlic. Add in the wine vinegar and mix well. Add in the mustard and mix well. Add in the egg yolk and mix well. Add in the worchestershire sauce and pepper and mix well. Add the oil slowly while mixing constantly... don't let it liquify. Chill. Mix with romaine lettuce and parmesan cheese and Brownberry Ories Ceasar (??) salad croutons.

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Chattanooga Chocolate Peanut Bars

Recipe By : Bakers Chocolate
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour, all-purpose -- unsifted
3/4 teaspoon baking powder -- double acting
1/4 teaspoon salt
1/2 cup peanut butter, chunky
1/4 cup Butter -- softened
3/4 cup brown sugar
3 tablespoons milk
1 each egg
1 teaspoon vanilla
6 ounces semisweet chocolate -- melted

Mix flour, baking powder and salt. Cream peanut butter and butter. Gradually beat in sugar. Add mild and vanilla. Add egg and blend well. Add flour mixture, blending well. Spread about 2/3 of the dough in bottom of greased and floured 9x13 pan. Drizzle most of the chocolate over the dough. Gently pat remaining dough in pan. Then drizzle with remaining chocolate. Bake at 375 for 18 to 20 min. or until golden brown. Cool 10 min, cut into bars or squares. Makes 2 dozen cookies.

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Cheese Pies (Triopita)

Recipe By : The Grugal Gourmet Cooks Three Acient Cuisines p.88
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound feta cheese -- crumbled
3 each eggs -- beaten
1 tablespoon olive oil
1 tablespoon parsley -- chopped
1/2 pound butter -- melted but not hot
1 pound phyllo dough -- prepared package

Mix all of the ingredients [except the butter and the phyllo dough] for the filling.

Now, calm down! These are really easy to make. Put a couple of sheets of waxed paper on your counter. Open the phyllo package and unwrap the dough. Now you must work quickly as the dough will dry out in very little time. Place a sheet of dough on the counter and quickly brush it with some of the melted butter. Place 2 tablespoons of filling at the narrow end of the dough and begin to roll it up in the dough. Use wide rolls rather than narrow ones. After two rolls, fold one side to the center. Roll one more time and fold the other side to the center, thus giving you a neat package. Continue rolling and place the package, seam side down, on an oiled baking sheet. Brush the top with more butter and continue with the next one.

Bake at 400F for 25 to 30 minutes, or until the pies are a light golden brown. Serve warm.


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Cherry Cobbler

Recipe By : Cooks Illustrated
Serving Size : 8 Preparation Time :0:15
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
24 oz sour cherries -- frozen
2 tablespoons cornstarch
3/4 cup sugar
1/2 teaspoon almond extract
1 tablespoon kirsh -- or kirshwasser
BISCUIT TOPPING
1 cup flour
2 tablespoons cornmeal
1/4 cup sugar
2 tablespoons sugar -- for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon -- ground

Filling
Thaw cherries in bowl preserving juice. Combine dry ingredients then mix in with cherries and juice and put in 9x13 pan. Bake in 375F oven until filling is hot and bubbling around edges, about 25 minutes.

Topping
Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and cinnamon in second small bowl and set aside. One minute before filling comes out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.

Assemble and Bake Cobbler:
Remove filling from oven; increase oven temperature to 425F. Pinch off 8 equal sized pieces of biscuit dough and place on hot berry filling, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound of dough with cinnamon-sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool cobbler on wire rack 20 minutes and serve.

January 2011

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Chex Party Mix

Recipe By : Mom Phelan
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING
6 tablespoons butter
4 teaspoons worcestershire sauce
1 teaspoon onion salt
3/4 teaspoon garlic salt
3/4 teaspoon celery salt
DRY INGREDIENTS
3 cups Chrispx cereal -- or chex
1 cup pretzels
1/2 cup Cheerios®
1 1/2 cups nuts

Melt the butter and add the seasoning ingredients. Mix in the dry ingredients. Spread out on a cookie sheet and bake for 1 hour at 250 stirring every 15 min.

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Chick-N-Broccoli Pot Pies

Recipe By : Mom Phelan
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces refrigerator flaky biscuits
2/3 cup cheddar cheese -- shredded
1 each almonds -- slivered
1 each butter
1 cup chicken -- cooked and cubed
1 can cream of mushroom soup
10 ounces broccoli -- uncooked, chopped

Seperate the flaky biscuits into 10 each. Place each in an ungreased muffin cup. Press sough to cover sides and bottom. Form rim.

Spoon about a Tablespoon of cheese, then a few nuts (may use almonds or pecans) into each cup. Dot with butter.

Combine the chicken, soup, and broccoli. Spoon about 1/3 cup over cheese in each cup. Spinkle with almonds.

Bake at 375F for 20-25 minutes until biscuts are brown. Serve with cheddar cheese sauce drizzled over the top.


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Chicken Ambassador

Recipe By : Junior League of Nashville, TN
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each chicken breast -- large
1 tablespoon salt
1 teaspoon poultry seasoning
1 dash paprika
1/2 cup butter -- melted
1 can consomme, condensed
1/2 cup sherry
1/2 pound fresh mushrooms -- sliced
20 ounces artichoke hearts

Season chicken breasts with salt and poultry seasoning, and sprinkle with paprika to give them a good color. Spread out in roasting pan, skin side up. Bast with combined melted butter and consomme. Bake in 325F oven for at least 1 hour, basting every 20 minutes.

Add sherry to pan drippings and keep on baking and basting for 1/2 hour longer

Saute the sliced fresh mushrooms in butter. When ready to serve, remove chicken breasts to heated platter and combine drippings in pan with mushrooms and atrichoke hearts. Heat thoroughly and pour sauce over the chicken. Serve at once.

Nashville Seasons, The Junior League of Nashville, Tennessee. from The Southern Junior League Cookbook, p189.


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Chicken and fettuccine with Dijon Sauce

Recipe By : Cooking With American Wine (Betty Crocker) p. 24
Serving Size : 4 Preparation Time :0:30
Categories : Main Dish Meats
Poultry Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces fettucine -- uncooked spinach
1/2 cup onion -- chopped
2 each garlic clove -- crushed
2 tablespoons butter
1 cup milk
1/2 cup Chardonnay -- or dry white wine
2 tablespoons parsley -- snipped
2 tablespoons dijon mustard
3 ounces cream cheese -- w/chives cubed
1 1/2 cups chicken -- cooked cutup

Cook fettuccine as directed on package; drain. Cook and stir onion and garlic in butter over meduim heat in a 3 quart saucepan until onoin is tender. Add remaining ingredients except chicken; stir until cream cheese is melted. Add chicken and hot fetuccine to cheese mixture; toss until evenly coated. Heat just until hot. Garnish with chives and freshly ground pepper if desired.

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Chicken and Ham Bake

Recipe By : Winners p. 180
Serving Size : 6 Preparation Time :0:30
Categories : Breakfast/Brunch Main Dish Pork Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- chopped
1/2 pound mushroom -- fresh sliced
6 tablespoons butter or margarine -- divided
3 tablespoons flour, all-purpose
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup light cream -- (coffee creamer)
2 tablespoons dry sherry -- optional
2 cups chicken -- cubed and cooked
1 cup ham -- cubed and cooked
5 oz water chestnuts -- drained and sliced
1/2 cup Swiss cheese -- grated
1 1/2 cups soft fresh bread crumbs

Preheat oven to 375F

Grease a 1 1/2 quart baking dish.

Saute onion and mushrooms in 3 tablespoons butter in large skillet over medium heat. Stir in flour, salt and pepper. Add cream and sherry. Cook and stir until thickened. Add chicken, ham and water chestnuts. Mix well and pour into prepared baking dish. Top with cheese. Melt remaining 3 tablespoons butter in small skillet. Toss bread crumbs in butter. Sprinkle on top of casserole. Bake at 375F for 25 minutes.

My notes: I leave out the sherry. Also more ham or even sausage would work as well. Please don't blanch or boil the chicken. Either grill it or saute in a pan for better flavor. I used Half & Half for the creamer. Will double nicely to fit in a 9x13 pan.

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Chicken Artichoke Elegane

Recipe By : Winners p. 164
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen spinach
2 cups cooked long-grain rice
1 each egg -- slightly beaten
4 tablespoons butter
14 1/2 ounces artichoke hearts
1 1/2 cups chicken -- cooked, diced
1 1/2 cups monterey jack cheese -- grated
1/2 pound fresh mushrooms -- sliced
1/2 each onion -- chopped (optional)
2 tablespoons flour
1 each garlic clove -- crushed
1 teaspoon mustard -- prepared
1 to taste salt
1 to taste pepper
1 cup milk

Grease a 9-inch pie plate.

Squeeze spinach to remove all excess moisture. Combine spinach, rice and egg in medium-size bowl. Add 2 tablespoons butter and mix well. Press into prepared pie plate, covering bottom and sides. Cover and chill for 30-60 minutes.

Drain artichokes and blot dry. Cut each into 2 or 3 pieces. Arrange over rice and spinach crust. Arrange chicken and cheese over Artichokes.

Preheat oven to 350F.

Melt remaining 2 tablespoons butter in medium-size skillet over low heat. Add mushrooms and onions; saute over medium heat until tender. Stir in flour, garlic, mustard and salt and pepper to taste. Add milk gradually. Cook until mixture thickens. Pour over pie. (At this point the dish may be refrigerated.) Bake, uncovered, at 350F for 45 minutes.

Note: Bake for 1 hour if pie is chilled. Recipe may be doubled and placed in 9x13-inch casserole.

Serving suggestion: A tomato aspic goes will with this dish.

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Chicken Breasts alla Margherita

Recipe By : Private Collection - Junior League of Palo Alto
Serving Size : 6 Preparation Time :0:35
Categories : Italian Main Dish
Meats Poultry
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each chicken breasts -- large (whole)
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper -- fresh ground
4 tablespoons butter
2 ounces prosciutto -- slices, thin
4 ounces fontina cheese -- thinly sliced
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon brandy -- optional

The creator of "Chicken Breasts alla Margherita" is a member of one of northern California's oldest Italian families. Her celebrated flair and elegance in entertaining are reflected not only in this spendid dish, but her "Minestrina di Cubetti", "Risotto alla Milanese", and "Zabaglione". Each one is special.

Preheat oven to 350F

Remove skin and slice 2-3 fillets from each side of a breast. Combine the flour, salt, and pepper, and lightly dredge the fillets. Heat the butter in a heavy skillet. Cook the fillets slowly over medium-low heat for 2-3 minutes. Do not overcook. Remove them to a shallow, 2 quart, glass baking dish. On each piece of chicken, arrange a thin slice of Prosciutto and top with a thin slice of fontina cheese.

Into the brown juices of the pan, stir the wine, chicken broth, and brandy. Simmer until the liquid is reduced and slightly thickened, about 5 minutes. Pour into the baking dish with the breasts. At this point, it may be refrigerated until 15-20 minutes before serving.

Bake, uncoverd, for 15 minutes or until hot and bubbly. Delicious served with "Risotto alla Milanese" and a fresh, green vegetable such as buttered spinach accented with a grating of nutmeg.


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Chicken Breasts with Mushrooms and Sun-Dried Tomatoes Levi

Recipe By : Gourmet / March 1988, p. 21
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces sun-dried tomatoes -- *
3/4 cup dry white wine
1/4 cup olive oil
3/4 pound fresh mushrooms -- (Cermini)
1 teaspoon garlic -- minced
4 each chicken breast -- whole **
1 teaspoon flour -- w/salt & Pepper ***
1 teaspoon lemon rind -- freshly grated
1/4 teaspoon fines herbs -- crumbled
1/2 cup heavy cream

* sun dried tomatoes: not packed in oil, chopped coarse (about 1 cup)
** chicken: whole boneless skinless (about 3 pounds), each sliced diagonally into 8 strips.
*** flour seasoned with salt and pepper for dredging the cut chicken.

In a bowl let the sun-dried tomatoes soak in the wine for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking, in it cook the mushrooms and the garlic, stirring, for 1 minute, and transfer the mixture with a slotted spoon to a plate. Dredge the chicken in the flour, shaking off the excess. Add the remaining 2 tablespoons oil to the skillet, heat it over moderately high heat until it is hot but not smoking, and in it cook the chicken in batches until it is browned lightly, transferring it to a plate as it is browned. To the skillet add the sundried tomatoes with the wine and cook the mixture, scraping up the brown bits, for 1 minute. Add the mushroom mixture, the lemon rind, and the fines herbes and simmer the mixture for 10 minutes. Stir in the cream and simmer the mixture for 1 minute, or until the sauce is thickened. Add the chicken to the sauce and heat it over low heat, stirring for 2 minutes.

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Chicken Carter

Recipe By : Chef Paul Prudhommes's Fork in the Road p.158
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING MIX
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon sage -- ground
1/2 teaspoon cumin -- ground
1/2 teaspoon marjoram -- dried leaves
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon allspice -- ground
THE REST OF THE STUFF
3 pounds chicken -- *
2 cups chicken stock -- defatted
1 cup onions -- chopped
1/2 cup celery -- chopped
1/2 teaspoon fresh garlic -- minced
2 tablespoons flour, all-purpose -- browned
2 cups fresh tomatoes -- chopped
1 1/2 cups fresh mushrooms -- sliced
3 cups long-grain rice -- cooked

* Chicken, all skin and Visible fat removed (don't Worry about the wings) cut Into 8 pieces.

Combine the seasoning mix ingredients in a small bowl.

Sprinkle all surfaces of the chicken evenly with 4 teaspoons of the seasoning mix and rub it in well.

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.

Place the chicken in the pot and cook, turning once, just until it starts to turn a golden brown, about 5 minutes. Remove the chicken and set it aside.

Add 1/2 cup of the stock to the pot and scrape the bottom and sides of the pot to clear it of all brown bits. Add 1/2 cup of the onions, the celery, garlic, and the remaining seasoning mix. Cook about 8 minutes, stirring occasionally, until the liquid evaporates and the vegetables begin to stick to the pot. Add 1/c cup stock and return to a full boil, about 2 minutes. Add the browed flour, and stir until it is completely absorbed, no more of the brown flour is visible, and a paste forms. Cook 2 minutes, scraping once, then stir in 1/2 cup stock and clear the bottom of the pot. At this point, the vegetables, should be a rich red-brown. Stir in the tomatoes, the remaining onions, the mushrooms, and the remaining stock. Return the chicken to the pot, cover, bring to a boil, and cook about 4 minutes. Reduce the heat to low and simmer until the chicken and vegetables are tender, about 15 minutes. Serve over the rice.

Per serving: Calories 384 Protein 28g Fat 5g Carbohydrates 54g 11% calories from fat.

Chef Paul Prudhommes's Fork in the Road p.158
3/28/94


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Chicken Crescents

Recipe By : Winners p.177
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese -- softened
2 tablespoons butter -- softened
2 cups chicken -- cooked & cubed
1/4 teaspoon salt
1 dash pepper -- fresh ground
2 tablespoons milk
1 tablespoon onion -- chopped
2 tablespoons pimiento -- chopped
1 package crescent rolls -- 8
2 tablespoons butter -- melted
1/2 cup croutons -- cheese, crushed

Beat together cream cheese and softened butter in large bowl. Add chicken, salt, pepper, milk, onion and pimento. Mix well.

Unroll crescent rolls and divide dough into 4 squares. Pinch perforations together. Place 1/4 chicken mixture in center of each square. Fold 4 corners together. Pinch dough so that it encloses chicken mixture. Brush pastry with melted butter. Sprinkle with crouton crumbs. Place on ungreased cookie sheet. Bake at 350° for 20 minutes.

WINNERS p.177 also BEST RECIPIES (from the backs of Boxes, Bottles, Cans and Jars) p.116 as Savory Crescent Chicken Squares - a $25,000 Grand Prize Winner at the 25th Pillsbury Bake-Off Contest in 1974.


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Chicken Enchiladas

Recipe By : Winners, Junior League of Indianapolis, 1985 p.161
Serving Size : 8 Preparation Time :1:30
Categories : Main Dish Mexican
Poultry Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ENCHILADA SAUCE
2 1/2 cups tomato sauce
2 tablespoons oil
1 tablespoon cumin -- ground
1/4 teaspoon pepper
SMOTHERING SAUCE
1 1/2 cups enchilada sauce
1 1/4 cups stewed tomatoes
1/4 cup green chiles -- chopped, drained
CHICKEN FILLING
3 cups cooked chicken -- shredded
1 each medium onions -- chopped
1 1/2 cups stewed tomatoes -- drained
3/4 cup green chiles -- chopped, drained
3/4 cup black olives -- sliced, optional
1 teaspoon chili powder
1 teaspoon cumin -- ground
1/2 teaspoon pepper
10 each flour tortilla -- 8"
1 pound cheddar cheese -- grated
1 pound monterey jack cheese -- grated
CONDIMENT SUGGESTIONS
1 each parsley -- chopped, fresh
1 each sour cream
1 each guacamole

Combine tomato sauce, oil, cumin, chili powder and pepper in medium-size saucepan. Simmer for 30 minutes.

Combine 1 1/2c Enchilada Sauce, tomatoes and chilies to make Smothering Sauce.

Combine chicken, onion, tomatoes, chilies, olives (I leave them out), chili powder, cumin and pepper in large suacepan or Dutch oven. Simmer for 15 minutes.

Assemble by brushing inside of tortillas with 2 tablespoons Enchilada sauce. Top each tortilla with 3-4 tablespoons of chicken mixture.
Mix grated cheeses. Place 2-3 tablespoons cheese on each tortilla and roll.

Place rolls, seam down, in 9x13-inch baking dish. Add remaining Enchilada sauce to Smothering sauce and pour over enchiladas. Top with remaining cheese. Bake at 350 for 20-25 minutes. Garnish with parsley. Serve with sour cream and guacamole as toppings.


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Chicken in Lemon and Cream

Recipe By : Beyond Parsley, Junior League of Kansas City, Missouri, pa
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each chicken breast -- whole
1 to taste salt and pepper
3/4 cup butter -- divided
2 tablespoons vermouth -- sherry or white wine
2 teaspoons lemon zest -- grated
2 tablespoons lemon juice
1 cup heavy cream
1 to taste parmesan cheese -- grated

Split, skin, bone and pound chicken breasts. Salt and Pepper breasts. Saute 5-8 minutes in 1/2 cup butter, turning once. Transfer chicken to oven-proof platter. Combine vermouth, lemon zest and juice in a saucepan and cook 1 minute, stirring constantly. Season with salt and pepper. Add cream slowly and stir. Pour sauce over chicken. Put a pat of butter on each piece of chicken and sprinkle with Parmesan cheese. Brown under broiler and serve.

Garnish with fresh lemon balm.

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Chicken Marsala

Recipe By : The Frugal Gourmet Cooks with Wine p.170
Serving Size : 6 Preparation Time :0:00
Categories : Italian Main Dish
Poultry Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each chicken breast halves
1/2 cup flour -- for dredging
1 x salt and pepper -- to taste
1 x olive oil -- for frying
1 each yellow onion -- peeled and sliced
2 each garlic clove -- crushed
1/4 cup chablis -- dry, white wine
1/2 cup Marsala wine -- sweet

The spiciness and sweetness of Marsala adds wonderful depth to this quick chicken dish. Normally, of course, the dish is made with veal, but I cannot and will not eat veal. The poor animal is treated in such a way that I cannot bring myslef to eat the meat. So, on to the chicken and marsala instead.
Debone the chicken breasts and remove the skin. Save the skin and bone for a later soup stock. Pound the breasts thin between two pieces of plastic (page 175). Dredge the pieces in flour seasoned with a bit of salt and pepper. Set aside.
In a large frying pan, saute the onion and garlic in a a bit of olive oil. Saute only until the onions are clear, not browned. Remove from the pan and deglaze the pan with the white wine. Pour the white wine over the onion and garlic.
Rinse the pan and heat it again. Add a bit of olive oil for frying and saute the chicken pieces, a few at a time, quickly on both sides. They should just begin to brown. Remove them to a warm plate and finish the remaining chicken pieces. Add the onion and garlic to the pan and deglaze with the marsala. Allow the wine to reduce a bit and then pour the sauce over the chicken pieces.
Serve with Rice and Peas (page 157), a green salad with Garlic Dressing (page 129), and French bread.

Wine suggestion: Zinfandel or Cotes du Rhone.


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Suggested Wine: Zinfandel or Cotes du Rhone


Chicken Ole

Recipe By : The Heart of Cooking II via Best of the Best from Indiana
Serving Size : 6 Preparation Time :0:15
Categories : Favorites Main Dish
Meats Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup taco sauce -- medium hot chunky
1/4 cup Dijon mustard
3 tablespoons lime juice -- fresh
3 whole chicken breasts
1 tablespoon margarine -- diet
6 tablespoons sour cream -- nonfat

Combine taco sauce, Dijon-mustard, and lime juice in a large bowl. Add chicken, turning to coat. Cover and marinate in refrigerator at least 30 minutes.

Melt margarine in a large skillet over medium heat until foamy. Remove chicken from marinade; reserve marinade. Add chicken to skillet and cook about 10 minutes or until brown on both sides. Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken. Remove chicken to serving platter. Boil marinade over high heat 1 minute; pour over chicken. Serve with sour cream. Makes 6 servings.

My notes: Grill the chicken instead of pan frying. Use the marinade as a basting sauce.

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Chicken Pasta Salad

Recipe By : Chef G's - Carmel, IN firestation #41
Serving Size : 12 Preparation Time :0:30
Categories : Poultry Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds pasta -- assorted
4 pounds chicken breast halves without skin
2 cans garbanzo beans -- 29 oz cans
2 cans red kidney beans -- 15 oz can
2 cans green chili peppers -- diced 4.5oz can
2 bottles Italian salad dressing -- zesty 24oz bottle
2 cans olives
1 bag broccoli & carrots -- frozen
1 x parmesan cheese -- to taste
1 x garlic -- to taste

Boil all of the ingredients seperatly until done. Drain all ingredients. Chop the chiken into small pieces. Mix into large bowl, stir in dressing and garlic powder until desired taste

July 21, 2001

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Chicken Piccata

Recipe By : The Frugal Gourmet p.133
Serving Size : 8 Preparation Time :0:45
Categories : Favorites Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each yellow onion -- small, chopped
2 each garlic clove -- crushed
4 each green onion -- chopped
8 each chicken breasts
2 tablespoons olive oil
1/2 cup flour
1 x salt and pepper -- to taste
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons fresh lemon juice
1 tablespoon capers -- chopped
2 tablespoons chicken stock -- optional
8 each lemon slices -- thin
2 tablespoons parsley -- chopped

The term piccata simply means "sharp," and it refers to the flavors of lemon juice and capers found in this dish. Traditionally this recipe is made with veal, not chicken, but veal is so expensive that I have learned to enjoy chicken breast as a replacement.

Saute the yellow onion, garlic, and gree onions in the olive oil just until tender. Remove from the pan, and set aside.

Remove the skins and bones from the chicken breasts and pound them flat with a fancy meat pounder or with two pieces of wax paper and a two-by-four. Mix the flour, salt, and pepper together, and place in flat bowl. Dip the chicken slices into the flour mixture. Lightly brown chicken slices in butter, 2 to 3 minutes per side. Add the sauteed onions and garlic. Over high heat add the sherry, lemon juice, and capers. This should thicken to make a nice gravy for the chicken; if the gravy becomes too thick, add a bit of chicken stock.

Garnish with thin slices of lemon and the chopped parsley.

Begin the meal with the Pasta Primavera (page 124), and then move on to the chicken, along with a salad and perhaps Zucchini with Fresh Rosemary (page 194). A dry white wine will help the celebration.

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Chicken Saltimbocca

Recipe By : Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Italian Poultry
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each chicken breasts -- whole 2.25#
6 each ham slices -- boiled
6 each swiss cheese -- slices, thin
1 each tomato -- med, peeled, chopped
1 teaspoon sage -- dried, crushed
1/3 cup bread crumbs -- fine, dry
2 tablespoons parmesan cheese -- grated
2 tablespoons parsley -- snipped
1/4 cup butter -- melted

Skin, halve lengthwise and bone chicken breasts. Place 1 piece of chicken boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8" thick. Remove plastic wrap. Repeat with remaining chicken. Place a ham slice and a cheese slice on each cutlet, trimming to fit within 1/4 inch of edges. Top with some chopped tomato; sprinkle lightly with sage. Fold in sides; roll up jelly roll style, pressing to seal. Combine bread crumbs, Parmesan cheese, and parsley. Dip chicken in butter, then roll in crumbs. Bake in a shallow baking pan in a 350 oven for 40 to 45 minutes. Remove to a serving platter. Stir mixture remaining in pan till smooth; spoon over chicken.

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Chicken Tomato-Basil sauce with Capers

Recipe By : Cooks Illustrated Sep/Oct 93 p.11
Serving Size : 6 Preparation Time :0:30
Categories : Favorites Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each chicken breast halves without skin
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 each shallots -- minced
4 each garlic clove -- minced
2 each tomato -- fresh chopped
1/4 cup white wine -- dry
2 tablespoons capers -- drained
2 tablespoons basil, fresh -- shredded

Saute the chicken breasts (floured) in the butter and olive oil. Set aside.

In the remaining fat, set the skillet over medium heat, add shallots and saute until softened, about 1 minute. Stir in garlic, then tomatoes. Increase heat to high and cook, stiring frequently, until tomatoes have given up most of their juice, forming a lumpy puree, about 2 minutes. Add wine, capers, and any accumulated chicken juices; boil sauce until thick enough to mound slightly in a spoon, about 2 minutes. Stir in herbs and season with salt and pepper. Spoon sauce over chicken and serve immediately.

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NOTES : February 24, 2001


Chicken Tortilla Casserole Moritz

Recipe By : Beth Moritz
Serving Size : 8 Preparation Time :0:30
Categories : Main Dish Meats
Mexican Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each chicken breast halves -- to 10
1 medium onion -- chopped
1 each chili peppers, canned -- green, small
4 cans cream of chicken soup, condensed
12 each tortillas -- flour
1 pound Monterey jack cheese -- sliced or shredded
1/3 cup milk
1 tablespoon oil

Bake or cook the chicken breasts, or use turkey, or any left over chicken or turkey. Should total about 4 cups.

Saute onion in a little oil; add the soup mixed with 1/3 cup milk; stir. Cut the breasts into three or four pieces, if you are using full breasts. Place enough sauce in the bottom of the pan to cover it thinly. Place chicken on the bottom; layer tortillas, sauce, and cheese. Repeat layers. If you are using cup-up chicken or turkey, mix the chicken and the chili peppers with the sauce. End layers with the cheese on top.

Place in a 13 x 9 in. pan. Bake 325F for about 1 hour. Serves 8.

Notes: Ms. Moritz uses a 12 x 8 in pan. Also, watch the baking time, so it doesn't become dry.


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Chile Rellenos Phelan

Recipe By : Rich Phelan
Serving Size : 6 Preparation Time :1:00
Categories : Cheese/Eggs Main Dish
Mexican Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 each anaheim chili pepper -- fresh green
1 3/4 cups monterey jack cheese -- see directions
1 x canola oil -- for frying
2 cups enchilada sauce
BATTER MIX
6 each egg -- separated
2/3 cup beer
1 3/4 cups flour
2 teaspoons chili powder -- Chimayo red

Roast the chiles over a flame, until charred and place in a plastic bag to sweat for 15 to 20 minutes. Carefully peel the chiles. With the tip of a small knife, make a slit in the chiles, the length of each pod, and remove the seeds. Rinse under cool running water and drain on paper towels.

Mix all the ingredients for the batter except the egg whites. Allow to rest for 20 minutes.

Mix the cheeses (blend of Mexican Quesadilla, Queso Fresco and Montery Jack) in a small bowl. Stuff the cheese mixture into each of the chiles and press the poening closed. Place the chiles on a tray covered with a layer of paper towels and refrigerate for 1 hour to allow the stuffing to cool (optional).

In a deep pan, heat about 1/2 to 1 inch of oil to 375F.

Beat the egg whites until they hold soft peaks. Mix the rest of the batter one more time. Fold in the egg whites.

In a seperate dish, place some flour to drege the stuffed chiles in. Drege the chile in the flour, then dip into the batter, coating thoroughly and place in the hot oil. I work with two at a time. Fry to a golden brown on one side, spooning a little oil over the top. Turn over and brown the other side. Remove from the oil and drain on the paper towels. Serve immediately!

Serve with a little enchilada or red chile sauce.

From: The Feast of Sante Fe p.249, Chile Pepper Magazine, January /Februray 1996 p.10, Sante Fe School of Cooking - Traditional New Mexican II


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Chili - quick and easy

Recipe By : Phelan
Serving Size : 6 Preparation Time :2:00
Categories : Beef Favorites
Main Dish Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb ground beef
1 medium onion -- chopped
2 tablespoons garlic -- minced
2 16 oz cans kidney beans
2 14.5 oz can tomatoes, diced
1 6oz can tomato paste
3 tablespoons chili powder
1/2 lb bacon -- diced
12 oz beer
salt and pepper -- to taste
2 tablespoons oil -- veg or olive
2 tablespoons honey

Over high heat, brown the bacon until clear but not crispy. Remove bacon and leave the fat. In the bacon fat, cook the onions. Add the oil if necessary. When onion is clear, add the garlic and cook for a couple of minutes more. Do not brown the garlic. Remove the onions and garlic from the pot. Brown the meat. When done, add in the cooked bacon, onions and garlic. Add the remainer of the ingredients except the beer and honey. Add the beer if necessary to obtain the proper consistancy. Let simer for several hours before serving. Add the honey 30 minutes before serving.

Note: If using seasoned kidney beans or tomatoes, cut the amount of chili power to 1 tablespoon.

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Chocolat Eclaire Cake

Recipe By : Janet Byers
Serving Size : 12 Preparation Time :12:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound graham crackers
2 packages vanilla pudding mix
3 1/2 cups milk
9 ounces Cool Whip®
1 can Chocolate Icing

Mix pudding with milk for 2 minutes on medium speed; fold in Cool Whip. In a 9x13 pan, layer whole graham crackers. Pour half of the pudding mixture on top. Place another layer of whole graham crackers over this. Pour rest of pudding mixture on top. Place another layer of graham crackers and frost with chocolate icing. Refrigerate 12 to 48 hours.


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Chocolate Bourbon Balls

Recipe By : Mom Phelan
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup semisweet chocolate -- pieces
3 tablespoons corn syrup, light
1/2 cup bourbon
2 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1 cup nuts -- chopped

Melt chocolate, add corn syrup & bourbon. Combine crumbs, sugar & nuts. Add to chocolate mixture, let stand 30 min (do NOT refrigerate) Shape into small balls. Roll in powdered sugar. makes 48.


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Chocolate Covered Cherry Cookies

Recipe By : Mom Phelan
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup margarine -- softened
1 cup sugar
1 each egg
1 1/2 teaspoons vanilla
1 jar maraschino cherries -- reserve the juice
6 ounces chocolate chips -- semi-sweet
1/2 cup sweetened condensed milk

Mix flour, cocoa, salt, baking powder & baking soda. Beat together sugar & margarine until fluffy. Add egg and vanilla to sugar mixture. Beat well. Gradually add dry ingredients, mix well. Heat chocolate chips and milk until chocolate is melted. Shape dough into 1" balls. Place on lightly greased cookie sheet. Press down center of dough with thumb. Put cherry in center of each cookie. Add 4t cherry juice to chocolate mixture. Spoon about 1t frosting over each cookie spreading to cover cherry. Bake @ 350 10 min.

Keep the balls small and round to keep the cookies thick. Do not use an insulated cookie sheet as the bottoms of the cookies will not cook enough.

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Chocolate Crinkles

Recipe By : Mom Phelan
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Desserts
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup oil
4 ounces unsweetened chocolate -- melted
2 cups sugar
4 each eggs
2 teaspoons vanilla
2 cups flour -- sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioner's sugar

Mix oil, chocolate & granulated sugar. Blend 1 egg at a time until well mixed. Add vanilla. Stir in flour, baking powder & salt. Chill overnight Roll teaspoonfulls of dough in confectioners sugar. Shape into balls. Place on greased baking sheet, 2" apart. Bake @ 350, 10-12 min. Don't overcook.


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Chocolate Peppermint Kisses

Recipe By : Mom Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
6 ounces semisweet chocolate chips -- (1 cup)
1/4 teaspoon peppermint extract

Beat the egg whites (room temperature) until foamy. Add the cream of tartar and beat to peaks, don't let dry out. Add the sugar SLOWLY, possibly 1 tablespoon at a time, beating inbetween until dissolved. Take a small amount between your fingers and rub together. If you feel any grains, keep beating. It could take as long as 20 to 30 minutes. Fold in the chocolate chips and peppermint extract.

Line cookie sheets with grocery bags (or heavy paper). Bake 1 teaspoon dollops at 300F for 20 to 25 minutes. Turn off the oven, crack the door open and allow the cookies to cool. This is a drying, not baking process.

These cookies will absorb moisture very readily.


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Cinnamon Sitcky Buns

Recipe By : Southern Junior League Cookbook p486
Serving Size : 36 Preparation Time :2:00
Categories : Breads Breakfast/Brunch
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast
1/4 cup water -- warmed
1 cup milk -- scalded
4 tablespoons shortening
4 tablespoons sugar
1 teaspoon salt
1 each egg -- beaten well
3 1/2 cups flour -- to 4cups sifted
6 tablespoons butter -- melted
1 cup light corn syrup
1 1/2 pounds light brown sugar
1 as needed butter -- melted
2 teaspoons cinnamon
1/2 cup nuts -- to 1 cup chopped

Soften yeast in warm water. Pour scalded milk over shortening, sugar, and salt in a large bowl. Cool to lukewarm. Add softened yeast and beaten egg. Gradually stir in flour to form a soft dough. Beat virorously, cover, and let rise until double (about 2 hours).

Prepare three flat, round 8-inch pans. In each put 2 tablespoons melted butter, 1/3 cup corn syrup, and 1/3 box brown sugar. Mix and melt over low heat.

Turn out risen dough onto lightly floured board and divide dough in half. Roll half into an oblong about 1/4-inch thick. Brush with melted butter and sprinkle with 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4-1/2 cup chopped nuts. Roll up like jelly roll, seal edges, and cut into slices about 3/4-inch chick. Repeat on second half of dough. You should have about 18 rolls from each half.

Place rolls over mixture in pans. Cover and let rise until double (about 1 1/2 hours). Bake at 375F for 25-30 minutes or until done.

Remove immediately from pan by inverting onto aluminum foil or serving plate. Let pan remain over rolls for a few minutes so all of syrup will runn down onto rolls. Freezes well.

Yeild: 3 dozen buns

Nashville Seasons Encore
The Junior League of Nashville, Tennessee

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Cocoa Krispies S'Mores Treats

Recipe By : Cocoa Krispies cereal box
Serving Size : 24 Preparation Time :0:30
Categories : Desserts Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup margarine
10 ounces marshmallows -- miniature
6 cups Kellogs Cocoa Krispies cereal
3/4 cup graham crackers -- 1/2" pieces
1 cup marshmallows -- miniature
1/4 cup semisweet chocolate chips -- miniature

Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe mixing bowl. Stir to combine. Mircrowave at HIGH 1 minute longer. Stir until smooth.

Add Cocoa Krispies cereal and grahm cracker pieces. Stir until well coated. Put mixture into 13 x 9 x 2 inch pan coated with cooking spray.

Gently mix the 1 cup marshmallows into the cereal mixture already in the pan. Using buttered spatula or waxed paper, press mixture evenly into the pan. If desired, sprinkle top with chocolate mosels. Cut into 2 inch squares when cool.

Note: Use fresh marshmallows for best results. Do not use diet/reduced calorie margarine. This recipe was tested in a 700-watt microwave oven. Cooking times may vary.

RANGE-TOP DIRECTIONS:Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal and graham cracker pieces. Stir until well coated. Put mixture into pan and follow step 3.


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Coconut Joys

Recipe By : Mom Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- melted
3 cups coconut flakes -- (8 oz. package)
2 cups powdered sugar
2 ounces baking chocolate

Mix butter, coconut and sugar. Roll into balls. Indent center with thumb Fill with melted chocolate. Place on an ungreased cookie sheet and chill thoroughly.


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Cold Pizza

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can crescent rolls
8 ounces cream cheese
1 package ranch salad dressing mix
1 each Mushrooms
1 each onion
1 each broccoli
1 each parmesan cheese

Pinch roll dough togheter. Flatten onto a pizza or cookie sheet. Bake according to pkg until golden brown. Mix cheese & dressing. Spread on crust. Top with assorded vegies.

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Corn Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each corn, canned
1 can creamed corn
2 each eggs -- beaten
1 cup margarine -- melted
1 cup sour cream
1 box cornbread mix -- Jiffy

Mix together and pour into a greased 9" x 13" pan. Bake at 375 for 40 min.


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Corn, Roasted Red Pepper, and Onions

Recipe By : Cooking Light Magazine, November/December 1991 p79-80.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each red bell pepper -- large, 1/2#
2 tablespoons olive oil
1 1/2 cups onion -- chopped
20 ounces frozen corn
1/4 teaspoon salt
1/8 teaspoon pepper -- 1/8
1/8 teaspoon crushed red pepper

Thaw and drain the corn. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 3 inches from heat 10 minutes or until blackened and charred. Place in ice water, and chill 5 minutes. Drain; discard skins. Dice pepper and set aside. Heat oil in a large skillet over medium heat until hot. Add onion, and saute 5 minutes or until tender. Add bell pepper, corn, and remaining ingredients; saute 4 minutes or until thoroughly heated. Yield: 8 servings (about 90 calories per 1/2-cup serving)


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Crab Cakes with Red Bell Pepper

Recipe By : Gourmet September 1990
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound crab meat -- lump, picked over
1/4 teaspoon salt
1/2 each red bell pepper -- minced
4 tablespoons unsalted butter
1 1/2 teaspoons fresh lemon juice
2 tablespoons egg -- lightly beaten
1 1/2 teaspoons worcestershire sauce
1 each egg -- hard boiled 1/2 chop
1/3 cup fresh bread crumbs
1 tablespoon vegetable oil
1 each lemon wedges -- for garnish
1 as needed tarter sauce

In a bowl combine the crab meat, the salt, and the black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worchestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.

In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat saute the crab cakes turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg (half) and the tarter sauce.

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Crab Cakes with Roasted Red Pepper Sauce

Recipe By : Food Network
Serving Size : 4 Preparation Time :0:18
Categories : Dip Favorites
Fish Main Dish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cracker meal
1 each egg -- beaten
1/2 cup milk
12 ounces lump crabmeat -- picked over
1 teaspoon crab boil seasoning
1 tablespoon baking powder
1 handfull parsley -- chopped
1 each lemon -- zested
1 each celery ribs -- chopped fine
3 drops worcestershire sauce
3 drops hot pepper sauce
2 tablespoons mayonnaise
vegetable oil -- for frying
RED PEPPER SAUCE
8 ounces roasted red peppers -- drained
1 cup mayonnaise
1/2 cup chili sauce

Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking poweder, parsley, lemon zest, celery, Worchestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2 inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on a paper towl lined plate. Cook 4 cakes at a time, so that iol temp does not drop too low.

For red pepper sauce combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.

Serve crab cakes with sauce and lemon wedges.

NOTES : July 8, 2002

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Crab Puffs Supreme

Recipe By : Winners - Junior League of Indianapolis
Serving Size : 48 Preparation Time :0:20
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 oz crab meat
1/2 cup cheddar sharp -- grated
3 each green onions, including tops -- chopped
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup flour, all-purpose
4 each eggs
1/8 teaspoon cayenne pepper -- optional

Preheat oven to 400F

Combine crab meat, cheese, onions, Worcestershire and mustard in medium-sized bowl; mix well. Set aside.

Combine water, butter and salt in large saucepan; bring to a boil. Remove from heat and immediately add flour. Beat with electric mixer at low speed until mixture leaves the sides of the pan and forms a ball. Add eggs, 1 at a time, beating thoroughly after each addition. Stir in crab mixture. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 10 more minutes.

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Crab Stuffed Potatoes

Recipe By : Winners p.225
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each potato -- large baking
1/2 cup butter -- 1 stick
1/2 cup light cream -- coffee
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons onion -- grated
1 cup sharp cheddar cheese -- grated
1/2 teaspoon paprika
FILLING #1
6 1/2 ounces crab meat -- canned
FILLING #2
10 ounces frozen spinach
1/4 teaspoon dill weed
1 cup sour cream

Scrub potatoes and poke with a fork. Bake at 425 F for 1 hour. Remove potatoes. Reduce oven temperature to 400 F.

Cut potatoes in half lengthwise. Scoop out potato pulp taking care not to damage shells. Place pulp in large mixing bowl. Add butter, cream, salt, pepper, onion and cheese. Whip until smooth. Fold in your choice of filling. Fill potato shells with mixture. Sprinkle paprika on top. Bake at 400 F for 15 minutes. For the spinach filling, be sure to thaw and squeeze dry the spinach.

Serving Suggestion: Serve with steak for dinner party or use as a luncheon entree with salad.


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Crab-Filled Snow Peas

Recipe By : Winners p.19
Serving Size : 60 Preparation Time :1:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound snow peas -- approx 60 ea.
13 ounces crab meat -- drained
4 ounces cream cheese -- softened
1 each green onion -- finely chopped
1 teaspoon lemon juice -- fresh
1 teaspoon curry powder

Remove the stems from the pods and very carefully slit the seed-side of the pods with a small sharp knife, making a pocket.

Beat filling ingredients together in a large bowl until well combined. (This may be done in a food processor.)

Stuff each pod by spreading filling into the pocked with a knife. Stuffed pods may be covered and refrigerated for several hours.


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Cranberry Relish Phelan

Recipe By : Mom Phelan
Serving Size : 1 Preparation Time :0:20
Categories : Favorites Fruits
Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cranberries
1 each orange
1 each apple
1 1/2 cups sugar

Cut up the orange and apple removing any seeds. Grind entire orange and apple (including orange rind) and cranberries. Mix in sugar. Let sit at least 24 hours before serving.

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Creamy Beef and Mushrooms

Recipe By : Chef Paul Prudhomme's Fork in the Road p.200
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Beef
Meats Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SOUR CREAM MIXTURE
12 ounces cottage cheese -- Low-fat
2 ounces cream cheese -- non-fat
3 tablespoons vinegar
SEASONING MIX
2 teaspoons salt
2 teaspoons paprika -- sweet
2 teaspoons pink peppercorns -- (see note)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon white peppercorns -- (see note)
1 teaspoon green peppercorns -- (see note)
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
MAIN INGREDIENTS
1 pound top round steak -- scalloped remove fat
2 cups chopped onions
4 cups beef stock -- defatted
6 tablespoons flour -- sifted
8 cups fresh mushrooms -- sliced
6 cups noodles -- cooked, wide

Day 1: Combine the sour cream mixture ingredients in a blender or food processor and puree untill smooth and creamy. If the mixture is very thick, push it down toward the blades a few times. Cover and refrigerate overnight.

Day 2: Combine the seasoning mix ingredients in a bowl.

Sprinkle all surfaces of the meat evenly with 2 tablespoons of the seadoning mix, rub it in well, and set aside.

Preheat a heavy 5-quart pot, preferrably nonstick, over high heat to 350°, about 4 minutes.

Add the onions and cook just until they start to brown, about 2 to 3 minutes. Move the onions to one side of the pot and add the seasoned meat to the other side, along with the remaining seasoning mix. Cook, stirring the meat once or twice, for 5 minutes. Add 1/2 cup of the stock, mix the meat and onions together, and scrape the bottom of the pot to clear it of all brown bits. Cook until most of the liquid evaporates and the mixture starts to stick, about 5 minutes. Add 1/2 cup stock and clear the bottom of the pot again. Stir in the sifted flour and mix until it is completely absorbed, so that none of the flour is visible, a paste forms, and the beef is moist and sticky. Add the mushrooms, stir, and cook, scraping the bottom of the pot occasionally to prevent sticking, for 5 minutes. Add the remaining stock, stir to clear the bottom and sides of the pot, and cook 10 minutes. Add the sour cream mixture and, with a wire whisk, whip until the mixture is completely blended into the sauce. Serve over the wide noodles.

Note: If you cannot find seperate containers of colored peppercornes where you shop, some stores sell jars with a mixture of pink, white, green, and black peppercornes.

Chef Paul Prudhomme's Fork in the Road p.200

My Notes:
I used fat free sour cream, 16 oz. I would suggest leaving out the peppercorns unless you REALLY like pepper. A nonstick pot is a must.

Cut back the seasoning mix by 1 Tablespoon for the final step.

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Desert Pancakes

Recipe By : Natalie Hamer
Serving Size : 3 Preparation Time :0:05
Categories : Breakfast/Brunch Cakes
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each egg
1/3 cup milk
8 tablespoons flour
1 pinch salt
1 each lemon
1 tablespoon sugar

Combine egg, milk, flour and salt. On a pancake griddle, pour 1/3 of the mixture and cook on each side until golden brown.

Sprinkle with lemon juice and sugar.

May 3, 2002

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Dick Cavett's Bread Pot Fondue

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Bread Loaf -- round 8-10"
8 ounces cheddar cheese -- sharp
6 ounces cream cheese
1 1/2 cups sour cream
1 teaspoon worcestershire sauce
1 cup ham -- cooked and diced 5oz
2 teaspoons oil
1/2 cup green onion -- chopped
1 teaspoon butter -- melted
3 ounces green chiles
1 as needed assorted raw veggies -- to dip

Preheat oven to 350. Slice off top of bread, reserve top. Hollow out inside with small paring knife, leaving 1/2" shell. Cut removed bread into 1" cubes, about 4c. Reserve for toasting. Combine cheddar & cream cheese and sour cream in bowl. Stir in ham, green onion, chilies and Worchester. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy aluminum foil. Set on cookie sheet, bake 1 hr, 10 min @ 350. Stir bread crumbs with oil and butter in bowl, bake for 10-15 min. until golden brown. When bread is done, remove from oven, unwrap and transfer to platter. Remove top of bread & stir filling before serving.


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Dill Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon onion -- minced
1 tablespoon parsley
1 teaspoon dill weed
1 teaspoon beau monde spice

Combine all ingredients and use as dip for veggies.

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Dorchester Fudge

Recipe By : Bakers Chocolate
Serving Size : 36 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces semisweet chocolate
1 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup marshmallow cream
1/2 cup nuts -- chopped
1/4 cup butter -- softened
1/2 teaspoon vanilla

Cut each chocolate square into 4 pieces. Combine sugar and evaporated milk in a sauce pan. Stir over medium heat until mixture comes to a full rolling boil; boil 5 min, stirring constantly. Add chocolate to remaining ingredients. Carefully add boiling sugar syrup; stir until chocolate melts and mixture is smooth. Pour into buttered 8" square pan. Chill; cut into squares. Makes 36

Variations:
Peanut butter fudge: 1/2 cup peanut butter for the nuts & butter.
Coconut Fudge: 1 cup coconut flakes for the nuts
Mocha-Almond Fudge:1/2 cup chopped toasted almonds for nuts & 2 teaspoons instant coffee


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Fiesta Banana Cookies (Oatmeal Banana Chocolate Chip)

Recipe By : New Life Church (Cincinnati) Rhonda Grage
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup shortening
1 cup sugar
1 each egg
1 cup bananas -- mashed (3-4)
1 cup oats -- uncooked
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup chocolate chips -- mini or reg
1/2 cup nuts -- chopped

Cream together the shortening, sugar and egg. Stir in the mashed bannanas and oats. Add the flour, baking soda, salt nutmeg and cinnamon. Stir in the chocolate chips and nuts. Bake at 375 F for 12-15 minutes.

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Five Hour Stew

Recipe By : Mom Phelan
Serving Size : 4 Preparation Time :30:00
Categories : Main Dish Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound round steak -- or stew meat
1 can tomato soup, condensed
1 can green beans, canned -- with liquid
1 can mushroom pieces
3 each carrot -- or 2
3 each celery ribs -- chopped
1 each onion
2 each potatoes
1/4 cup tapioca -- minute type
1 tablespoon sugar
1 teaspoon salt
1 to taste worcestershire sauce

Mix well. Put in a small roaster and cover. Bake undisturbed for 5 hours at 250F.

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Flank Steak with Mustard Caper Sauce

Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 4 Preparation Time :0:20
Categories : Beef Main Dish
Meats Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon oil
1 1/2 pounds flank steak
3 tablespoons butter
3 tablespoons dry vermouth
1 tablespoon Dijon mustard
1/4 teaspoon worcestershire sauce
1 1/2 tablespoons capers
watercress

Yes! The once lowly flank steak had come into its own. You will be delighted with this recipe for its ease of preparation and yet quite sophisticated flavors. Serve with BROWN BUTTER RICE and a simply prepared green vegetable or MANDARIN SALAD.

In a 12 inch skillet, melt 1 tablespoon butter with oil over medium heat. Place meat in pan and brown, turning once, about 5-6 minutes, depending on thickness and temperature of the steak. It should be pink in the center when done. Transfer to a carving board and cover with foil to keep warm.

In the same pan, over low heat, melt remaining 3 tablespoons butter in pan drippings. With a flat whisk, briskly stir in vermouth, mustard, Worchestershire sauce, and capers. Set aside to keep warm.

At a 45-degree angle, thinly slice meat across the grain. Spoon sauce over all and garnish with watercress.


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Flour Tortillas

Recipe By : The Feast of Santa Fe p.120
Serving Size : 1 Preparation Time :0:00
Categories : Breads Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white flour -- unbleached
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lard -- to 3
4 tablespoons water -- to 6

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Foolproof Chicken and Rice

Recipe By : Cooks Illustrated March/April 1998 #31 p. 12
Serving Size : 4 Preparation Time :0:30
Categories : Favorites Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each chicken -- note 1
2 tablespoons olive oil
1 each onion -- med. chopped fine
3 each garlic cloves -- minced very fine
1 1/2 cups long-grain rice -- white
14 1/2 ounces tomato -- note 2
1/2 cup white wine
1 teaspoon salt
1/3 cup parsley -- fresh chopped leaves

note 1: 1 ea 3 to 4 pound chicken, rinsed, patted dry, and cut into 8 pieces, wings reserved for another use.

note 2: 1 can (14.5 oz) diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved. (1 can - complete - no left overs)

1. Sprinkle chicken pieces liberlly on both sides with salt and ground black pepper. Heat oil until shimmering in large, heavy, non-reactive Dutch oven over high heat. Add chicken pieces skin side down; cook, without moving them, until well browned, about 6 minutes. Turn chicken pieces over with tongs and cook, again without moving them, until well browned on second side, about 6 minutes longer. Remove from pot and set aside.

2. Pour all but 2 tablespoons fat from pot; return to burner. Reduce heat to medium; add onion and saute, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and saute until fragrant, approximately 1 minute longer. Stir in rice and cook, stirring frequently, until coated and glistening, about 1 minute longer. Add tomatoes with reserved liquid, wine, salt, and 2 cups water, scraping browned bits off pot bottom with wooden spoon. Return chicken thighs and legs to pot; bring to boil. Reduce heat to low, cover, and simmer gently for 15 minutes. Add chicken breast pieces and stir ingredients gently until rice is thouroughly mixed; replace cover and simmer until both rice and chicken are tender, 10 to 15 minutes longer. Stir in parsley, cover pot, and allow dish to rest for 5 minutes; serve immediately.

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Forty-clove Chicken Filice

Recipe By : The Garlic Lovers Cookbook p.100
Serving Size : 6 Preparation Time :0:30
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each frying chicken -- cut up
40 each garlic cloves -- fresh
1/2 cup dry white wine
1/4 cup dry vermouth
1/4 cup olive oil
4 each celery ribs -- cut in 1" pieces
1 teaspoon oregano
2 teaspoons basil -- dry
6 each parsley sprigs -- minced
1 pinch red pepper -- crushed
1 each lemon
1 dash salt and pepper -- to taste

Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over top of chicken. Squeeze juice from lemon and pour over top. Cut remaining lemon rind into pieces and arrange throughout chicken. Cover with foil and bake at 375F for 40 minutes. Remove foil and bake an additional 15 minutes.

The Head Chef of Gourmet Alley, who is a garlic grower himself, has his own version of Forty-Clove Chicken which all who have tasted say is fantastic. Don't be timid. To enjoy this dish fully, pull out a hot juicy garlic clove, hold one end and squeeze it into your mouth, discarding the skin. The garlic will be surprisingly mild, tender and buttery. Ahh...!"

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Fresh Apple Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
2 cups sugar
1 1/4 cups oil
2 each eggs
2 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nuts -- optional
3 cups Apples -- granny smith

Peel and dice the apples. Preheat oven to 350. In a large bowl, mix oil and sugar. Then add in 2 (already beaten) eggs, apples, and vanilla and stir with a spoon. Set aside.

In separate bowl, stir together flour, salt, baking soda and cinnamon. Combine the two mixtures stirring well with a spoon. Poor in to ungreased 9x13 pan and bake approximately 45 min. Test with toothpick until it comes out clean.


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Friendship Tea

Recipe By : Pat Estell / Francis McClure
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup instant tea
2 cups orange breakfast drink -- Tang
3 ounces lemonade powder
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves

Mix all ingredients well. Place 2 to 3 teaspoons in cup. Add boiling or hot water.


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Frozen Margarita

Recipe By : The Unknown Bartender
Serving Size : 8 Preparation Time :0:05
Categories : Beverages Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces limeade, frozen concentrate
3 ounces triple Sec -- or Mexican orange
-- liquor
5 ounces tequila -- gold preferred
4 cups ice cubes

Blend all ingredients together. Makes 4 cups.

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Fudge Meltaways

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3 ounces unsweetened chocolate
1/4 cup sugar
2 teaspoons vanilla
1 each egg -- beaten
2 cups graham cracker crumbs
1 cup coconut flakes
1/2 cup nuts -- chopped
1/4 cup butter
1 tablespoon milk -- or cream
2 cups powdered sugar -- sifted

Melt 1/2 c butter & 1 oz chocolate in saucepan. Blend in sugar, 1t vanilla egg crumbs, coconut & nuts. Mix well and press into ungreased baking dish (11.5x7.5x1.5") or (9x9x1.75"). Refrigerate. Mix 1/4 c butter, milk, powdered sugar & 1 t vanilla. Spread over crumb mixture; chill. Melt 2 oz chocolate & spread over chilled filling. Chill again. Cut into tiny squares before completely firm.


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Garlic and Lemon Roast Chicken

Recipe By : Lipton Soup
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each onion -- small, chop fine
1 envelope Lipton Recipe Secrets Savory Herb with
Garlic soup mix
2 tablespoons olive oil
2 tablespoons lemon juice
2 1/2 pounds chicken -- to 3 pounds
-- cut in serving piece

In large plastic bag or non-aluminum baking dish, combine onion and soup mix, olive oil and lemon juice. Add chicken, turning to coat evenly, Marinate in refrigerator 2 hours. Preheat oven to 350F. Remove chicken and marinate mixture to a 9x13 inch baking or roasting pan or leave in baking dish. Bake chicken uncovered, basting occasionally, 40 minutes or until done.

Makes about 4 servings.

Variaion: For lemon Roast Chicken, simply use Lipton Recipe Secrets Golden Herb with Lemon Soup Mix and omit lemon juice.


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Gazebo Gazpacho

Recipe By : Heart and Soul p.64 (Junior League of Memphis)
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups tomato juice -- or vegetable juice
-- cocktail
2 each tomato -- med, peeled, finely
-- chopped
1/2 cup green pepper -- finely chopped
1/2 cup celery -- finely chopped
1/2 cup cucumber -- seeded and
-- finely chopped
1/4 cup onion -- finely chopped
1/4 cup chives -- snipped
2 tablespoons olive oil -- or cooking oil
2 tablespoons red wine vinegar
2 teaspoons parsley -- snipped
1 teaspoon salt
1/2 teaspoon worcestershire sauce
1/4 teaspoon pepper
1 small garlic clove -- minced
5 drops tabasco sauce
sour cream -- dairy
chives -- snipped

In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate several hours or overnight. Serve in chilled cups or bowl. Dollop each serving with sour cream and sprinkle with additional chives. Makes 4 side-dish servings.


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Ginger Beef Phelan

Recipe By : Rich Phelan
Serving Size : 4 Preparation Time :0:45
Categories : Chinese Favorites
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb flank steak
4 cloves garlic
6 slices ginger root
4 tablespoons peanut oil
2 tablespoons sesame oil -- w/chile pepper
1/2 lb broccoli flowerets
1/2 lb cauliflower flowerets
1/2 cup chicken stock
1 tablespoon arrowroot
CHOWING SAUCE
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons dry sherry
1 teaspoon white pepper
1 teaspoon sugar
3 cups cooked rice

Slice the beef thin against the grain. Marinate in 1/2 of the chowing sauce for 15 minutes. Slice the ginger and jullian. Peal and smash the garlic cloves.

Heat 1/2 the oils in the wok - add the ginger and garlic - cook for 1 minute - remove garlic and ginger and return oil to pan.

Cook the beef on one side. Return the garlic and ginger to the pan, and cook the beef until done. Remove all from wok.

Heat remainder of the oils in the wok. Add the veggies and coat well. Cook for a minute or two. Add the juice from the beef and the rest of the chowing sauce. Add chicken broth if necessary to steam the veggies - for approx 5 minutes until bright and cooked but still crunchy.

Return the beef to the wok. Mix the arrowroot in chicken broth and add if necessary to thicken. Heat all through and serve.

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Gingered Carrots

Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 6 Preparation Time :0:20
Categories : Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each carrots -- medium
1 tablespoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup orange juice
2 tablespoons butter
parsley -- chopped

Perky in flavor and color... one of our favorite ways to prepare carrots.

Cut carrots on the bias into 1/8 to 1/4 inch thick slices. Cook, covered, in boiling, salted water until just tender; about 7 to 10 minutes. Drain.

Combine sugar, cornstartch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minute then stir in butter. Pour over hot carrots and toss. Garnish with chopped parsley.

Do note that these can be made ahead and reheated without losing any of their zest!


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Grasshopper Pie

Recipe By : Mom Phelan
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 each cookie crumbs -- Oreo's
2 tablespoons butter
24 each marshmallows -- large
3/4 cup milk
1 ounce Creame de Menth, green
1 ounce Creame de Coca, white
1 dash food coloring -- green
1/2 pint whipped cream

Remove the filling from the Oreos (or Hydrox) cookies and crush. Set aside a few of the crumbs for decoration later. Melt the butter and mix with the cookies. Press into a 9" pie pan and bake @ 350 for 5 min.

Mix together the marshmallows and milk and melt. Let cool to lukewarm. Add in the Cream de Menth and Cream de Coca and a few drops of green food coloring. Place in freezer, about 1/2 hour to thicken... do not let freeze. Fold in the whipped cream and blend gently. Pour into the crust and sprinkle set aside cookie crumbs for decoration. Refrigerate before serving.


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Green Bean Tomato Salad

Recipe By : Mom Phelan
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour cream
1/4 cup Italian salad dressing
1/4 cup onion -- chopped
16 ounces green beans -- canned
1 each tomato -- chopped or *

Combine the sour cream, salad dressing and the chopped onions. Add to this the green beans and the tomato. Marinate several hours before serving. * You may substitute 10 cherry tomatoes (halved).


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Green Beans Spangler

Recipe By : Marjorie Spangler
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can green beans -- use most water
1 x salt -- a little bit
1 sprinkle garlic powder
1 1/2 teaspoons sugar -- about
1 teaspoon vinegar -- about
1 tablespoon cooking oil -- about

Cook slowly for about 1 hour (or less). Turn heat up a little, remove lid, and cook until water disappears.

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Green Beans with Oregano

Recipe By : Frugal Gourmet
Serving Size : 4 Preparation Time :0:10
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each garlic clove -- crushed
2 tablespoons olive oil
10 ounces green beans, frozen -- italian
1 pinch salt -- to taste
1 pinch pepper -- to taste
1/4 teaspoon oregano
1 tablespoon lemon juice

Saute the garlic in the oil until lightly browned. Add the green beans, salt, pepper, and oregano, and cook, covered, until tender. Add the lemon juice, toss, and serve.


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Grilled Curried Shrimp with Pineapple Salsa

Recipe By : Cooking Light, September/October 1991, p 95.
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pineapple -- fresh, chopped
1/4 cup green onion -- finely chopped
2 tablespoons cilantro -- fresh chopped
1 teaspoon jalapeno -- minced
1 tablespoon curry powder
1/8 teaspoon salt
3 tablespoons fresh lime juice
2 teaspoons olive oil
2 each garlic clove -- minced
24 each jumbo shrimp -- 1.5#
1 dash vegetable oil spray

Combine first 4 ingredients (pineapple, green onions, cilantro and jalapeno) in a bowl; stir well. Cover and chill
Combine curry powder and next 4 ingredients in a bowl; stir well. Set aside.

Peel and devein shrimp. Thread 3 shrimp onto each of 8 (10 inch) skewers, piercing tail and neck of each shrimp. Place skewers in a large, shallow dish; pour lime juice mixture over shrimp, turning to coat. Cover and marinate in refrigerator 1 hour, turning skewers occasionally.

Remove skewers from dish, reserving marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place skewers on rack, and cook 4 to 5 minutes on each side, basting frequently with reserved marinade. Serve with pineapple mixture.


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Grilled Peppered Sirloin with Green Peppercorn Sauce

Recipe By : The Best of Gourmet, 1992 edition. p. 302
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds sirloin steak
4 teaspoons black pepper -- whole
FOR THE SAUCE
1/2 cup dry white wine
1/2 cup shallot -- minced
1 teaspoon black peppercorns -- crushed
3 cups beef broth
1/2 cup heavy cream
4 teaspoons arrowroot
1 teaspoon dijon mustard -- (or 2t)
1 teaspoon green peppercorns -- (or 2t)

For the sirloin: bonless, about 1 1/2" thick. For the green peppercorns: drained, canned style. I used freezed dried, reconstituted according to the directions on the jar.

Pat dry the meat, season it with salt, and coat it evenly with the whole black peppercorns, pressing them onth both sides of the meat. The meat may be prepared up to 6 hours in advance and kept covered and chilled.

Make the sauce: In a saucepan conbine the wine, the shallot, and the crushed black peppercorns, bring the mixture to a boil, and boil it until it is reduced to 3 tablespoons. Add the beef broth and simmer the mixture stirring occasionally, for 30 minutes, or until the sauce is reduced to 2 cups. In a small bowl combine the heavy cream and the arrowroot until it is smooth and whisk the mixture into the simmering sauce until it is slightly thickened. Whisk in the mustard and salt to taste. Strain the sauce into another saucepan and add the green peppercorns. Keep the sauce warm over low heat, covered with a buttered round of wax paper. The sauce may be prepared up to 4 hours in advance, covered with a round of wax paper and chilled. Bring the sauce to a simmer until heated through before serving.

Grill the sirloin on a rack set about 4 to 5 inches over glowing coals for 8 to 10 minutes on each side for medium-rare meat. Let the steak stand for 5 minutes and cut it into thin slices. Serve the sauce with the steak.

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Harriet's Southern Biscuits

Recipe By : Frugal Gourmet Cooks America p.428
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons vegetable shortening
1/2 cup buttermilk
1 tablespoon vegetable shortening -- for frying pan

Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Harriet uses a fork, but I have better luck with a pastry blender. Then, using a fork, stir in the buttermilk. Do not overmix. Put out on a floured board or marble pastry board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut with a biscuit cutter or glass. (Flour the cutter.) Do not handle the dough too much or it will get tough.

Use a heavy black iron frying pan. Place the 1 tablespoon of Crisco in the frying pan and put the frying pan in the oven for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 for 10 minutes, or until light brown.

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Hash Brown Casserole

Recipe By : Simply Simpatico - Junior League of Albuquerque
Serving Size : 8 Preparation Time :0:15
Categories : Breakfast/Brunch Side Dishes
Vegetables Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds hashed brown potatoes -- frozen
1 cup half and half
1 cup sour cream
1 can cream of chicken soup -- condensed
1/2 cup onion -- chopped
2 cups cheddar cheese -- grated
salt and pepper

Combine all ingredients and mix well. Place in a greased 9 x 15 inch pan. Bake at 350F for 1 - 1.5 hours.


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Herbed French Bread

Recipe By : Mom Phelan
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- soft
1 teaspoon parsley -- flaked
1/4 teaspoon oregano -- crumbled
1/4 teaspoon dill weed -- dried
1 each garlic clove -- or 3/4 t powder

Combine all ingredients. Slice (not quite through) french bread and butter with spread. Wrap in foil and bake @ 400 for about 10 min.

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Herbed Pork Roast with Vegetable Sauce

Recipe By : Back Home Again p.235
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish Meats
Pork Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork center loin -- 4-6 pounds
2 1/2 tablespoons salt
1 teaspoon pepper
1 teaspoon thyme
1/2 teaspoon nutmeg -- ground
2 each carrots -- thickly sliced
2 each onions -- coarsely chopped
2 each garlic cloves -- large, minced
4 each whole cloves
3 each celery leaves -- chopped
3 each parsley sprigs
3 each bay leaves
10 1/2 ounces consomme -- chicken

Preheat oven to 450 degrees.

Place pork roast on rack in shallow roasting pan.

Combine salt, pepper, thyme and nutmeg. Rub into meat. Roast at 450 degrees uncovered for 30 minutes.

Reduce oven temperature to 350 degrees. Add carrots, onions, garlic, cloves, celery, parsley, bay leaves and consomme. Cover and roast for 2 1/2 to 3 hours or until meat is tender, basting often.

Transfer meat to heated platter. Skim fat from meat juices. Press pan juices and vegetables through a sieve or process in electric blender or food processor, removing cloves and bay leaves. Heat sauce and serve in a sauceboat to accompany meat.

BACK HOME AGAIN p.235

Note: I would cut back on or leave out the salt. I use a pork roast instead of a loin or pork.

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Herbed Shrimp with Basil Mayonnaise

Recipe By : Junior League of Memphis: "Heart and Soul" 1992, p. 162
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Favorites Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SHRIMP MARINADE
2 pounds large shrimp
3/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon parsley -- snipped
2 each garlic cloves -- crushed
1 teaspoon salt
1/2 teaspoon oregano -- dried, crushed
1/4 teaspoon pepper -- freshly ground
1 each lemon slices
1 each parsley sprigs
BASIL MAYONNAISE
2 each egg yolks
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup olive oil
3 tablespoons lemon juice
2 cups fresh basil -- firmly packed
2 each garlic clove -- crushed

Thaw shrimp if frozen. Peel and devine. Combine olive oil, lemon juice parsley, garlic, salt, oregano, and pepper. Thread shrimp on skewers and arrange in baking dish. Marinate in the refrigerator for 2 hours, turning every 30 minutes

Meanwhile, prepare Basil Mayonnaise. Transfer skewered shrimp to broiler pan; broil (or grill directly over medium coals) for 3 minutes on each side or until shrimp turn pink. Arrange on platter. Garnish with lemon slices and parsley sprigs. Serve with Basil Mayonnaise.

BASIL MAYONNAISE In a small bowl or food processor bowl, combine egg yolks, vinegar, mustard salt, and white pepper. Beat with an electric mixer on medium speed or process until combined. With mixer or processor running, add olive oil in a slow steady stream, stopping occasionally to scrape sides of bowl. While continuing to mix or process, add lemon juice and, if necessary, more salt and white pepper to taste. Transfer mayonnaise to a medium bowl.

In the food processor bowl or a blender container, combine 1 cup of the mayonnaise, the basle leaves, and garlic. Cover and process or blend until smooth. Whisk basil mixture into remaining mayonnaise, adding more lemon juice if desired. Cover and store in the refrigerator up to 2 weeks. Makes about 2 1/2 cups.


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Hidden Valley Ranch Oyster Crackers

Recipe By : Steve Keizer
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup salad oil -- or 1 cup
1/4 teaspoon lemon pepper
1/2 teaspoon dill weed -- or 1 teaspoon
1/4 teaspoon garlic powder
12 ounces oyster crackers -- plain
1 package ranch salad dressing -- Hidden Valley

... Use Hidded Valley Ranch Buttermilk Recipe Original Ranch Salad Dressing Mix.

Combine Hidden Valley Ranch Mix and Oil; add Dill Weed, Garlic Powder and Lemon Pepper. Pour over Crackers, stir to coat. Place in warm oven for 15 - 20 minutes.


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Hoff's Special Bar-B-Que Sauce

Recipe By : Joel Hoff (Sisters of St. Francis Health Services)
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans tomato sauce -- Hunt's Special
1 1/2 cups ketchup
4 each garlic cloves -- mashed
2 each medium onions -- finely chopped
1 cup dark brown sugar
1 cup worcestershire sauce
1/4 cup dark molasses
1/2 cup Dijon mustard
1/4 cup red wine vinegar
4 teaspoons lemon zest -- minced
1 each lemon -- juiced (from above)
2 teaspoons orange zest -- minced
1 each orange -- juiced (from above)
1 teaspoon cayenne pepper
1 teaspoon bay leaf -- ground
2 tablespoons chili powder
2 teaspoons Quatre Espices -- (see below)

Saute minced garlic and onion in small amount of butter until onion is translucent. Add remaining ingredients, bring to boil over medium heat, reduce heat to low and simmer for 1-2 hours. Serve generously with grilled, broiled, pan fried, or boiled meats.

Any leftover sauce can be frozen in individual serving sizes (I use plastic bags) after it has cooled overnite in the refrigerator. To serve, simply thaw and reheat.

Quatre Espices Mixture: Mix equal parts of ground ginger, nutmeg, cloves, and pepper (black or white). This is an excellent seasoning which can be used in red meat marinades.

Joel Hoff 1993 (Sisters of St. Francis Health Services Corporate Office Mishawaka, Indiana.)


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Holiday Double Chocolate Brownies

Recipe By : Hershey's
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2 cups sugar
2 teaspoons vanilla extract
4 each eggs
1/2 cup cocoa
1 1/4 cups flour, all-purpose
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups Holiday candy coated bits -- Hershey's

Heat oven to 350F. Grease 13x9x2-inch baking pan. In large microwave safe bowl, place butter. Microwave at HIGH (100%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time beating well with wooden spoon ofter each addition. Add cocoa; beat until well blended. Add flour, baking power and salt; beat well. Spreat batter in prepared pan. Spinkle candy coated bits over surface. Bake 30 to 35 minutes or until brownies just begin to pull away from the sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

From the back of the Hershey's Holiday Bits package. (tiny red, green and white candy coated chocolate chips)

December 1993


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Hot and Sour Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Soups
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken broth
1/3 pound pork -- lean
1/2 pound mushrooms
2 ounces tofu
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sherry -- dry
1/2 teaspoon pepper
1 tablespoon cornstarch
4 each green onions
1 optional bean sprouts
1 optional waterchestnuts

Chop up the pork into matchstick size pieces. Slice the mushrooms. Chop the tofu into matchstick size pieces (or cube).

Bring broth to boil. Add pork, mushrooms and tofu. Simmer for 8 minutes until pork is done. Add soy sauce, sherry, pepper, vinegar, and cornstarch mixed with water. Add veggies. Heat until soup thickens.

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Hot Beef with Three Peppers

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Main Dish Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef flank -- thinly sliced
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon sherry -- dry
6 tablespoons peanut oil
1 tablespoon honey
1 each garlic clove
1 each onion -- thin wedges
2 each chili peppers -- dried (1")
1 each green pepper -- thin strips
1 each red bell pepper -- thin strips
4 cups rice -- cooked

In bowl, stir together cornstarch, 1T soy, sherry, 1T oil and honey. Add beef & marinate 30 min. Heat 3T oil in wok. Add garlic (minced) & stir 10 sec. Add beef and stir fry 2 min. Remove beef and garlic, keep hot. Heat remaining oil (2T). Add onion, fry 30 sec. Add peppers, 1T soy & fry 1-2 min. Add beef, toss to reheat. Remove hot peppers if desirec. Serve with the rice.


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Hot Crab Caps

Recipe By : Fiery Appetizers p.63
Serving Size : 6 Preparation Time :1:00
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter
1 tablespoon flour
1/2 cup light cream
1/4 teaspoon salt
20 each mushroom caps -- large
5 each green chili peppers -- skinned seeded chop
4 each green onions -- copped fine w/greens
6 ounces crab meat -- cooked chopped fine
1 tablespoon Cognac
1/4 cup crackers -- crumbled

Melt 1 tablespoon of the butter in a heavy saucepan, add the flour, and cook 2 minutes, making sure the flour does not brown. Slowly stir in the cream, add the salt, and cook, stirring constantly until the sauce is thick. Remove from the heat and set aside.
Remove the stems from the mushrooms and chop them fine. Saute the chopped stems, chile, and green onions in 2 tablespoons of the butter in a large skillet until soft. Stir in the crab and Cognac. Add the reserved sauce, mix well, and remove from the heat.
Melt 2 tablespoons of the butter in a baking pan. Brush the bottoms of the mushrooms caps with the butter and bake, stem sides down, for 5 minutes in a 350F oven.
Melt the remaining butter and stir in the bread crumbs. Remove the mushrooms caps from oven and turn them upside down. Mound the crab mixture in the mushroom caps. Top with the bread crumb mixture and return to the oven for an additional 15 minutes.
Yield: 15 to 20 caps
Heat scale: 4


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Hot Dip

Recipe By : Carol Walcoff
Serving Size : 12 Preparation Time :0:15
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds hamburger -- cooked and drained
2 pounds Velvetta cheese
1 teaspoon chili powder
1 teaspoon worcestershire sauce
1 jar salsa -- medium

Melt cheese in crok pot and mix everything.

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Hot four bean casserole

Recipe By : The 4-H Friends' Cookbook p.80
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can green beans -- cut
1 can yellow beans -- cut
1 can baby lima beans
1 jar baked beans -- do not substitute
8 slices bacon
1/2 cup onion -- chopped
1 tablespoon mustard -- dried
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 cup catsup
3 tablespoons vinegar
1/2 cup brown sugar

Dice and fry bacon and remove to paper towel to drain. Brown onions in bacon fat. Drain first 3 cans of beans and combine all four with onion, bacon and fat.

Mix the remaining ingredients, pour over the beans and mix. Bake for 30 minutes at 325F.

Ruby Mohr
The 4-H Firends' Cookbook
Statte 4-H Club Office
University of Nebraska

circa 1955??

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Hot Onion Suoffle

Recipe By : Heart and Soul p 31
Serving Size : 12 Preparation Time :0:30
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces onion -- frozen chopped 16oz
-- 3 - 4 cups
24 ounces cream cheese -- softened
2 cups parmesan cheese -- grated
1/2 cup mayonnaise
chips or assorded crackers

This hot appetizer is not really a souffle, but a delectable dip for corn chips and crackers. It is also one of the best-kept secrets of Memphis cooks. We want to share it with you.

Thaw onions. Roll them in paper towels, squeezing to remove excess moisture. Preheat the oven to 425F. Stir together onions, cream cheese, Parmesan cheese, and mayonaise until well combined. Transfer to a shallow 2 quart souffle dish. Bake about 15 minutes or until golden brown. Serve with corn chips or assorted crackers. Makes about 6 cups.

Notes: I'd make about 1/2 measure for an appetizer 6/8/96


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Hot Spinach and Artichoke Dip

Recipe By : The Pampered Chef
Serving Size : 4 Preparation Time :0:10
Categories : Appetizers Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces artichoke hearts -- marinated
10 ounces spinach, frozen -- chopped
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup parmesan cheese -- grated

Preheat oven to 350F. Drain and coarsely chop artichoke hearts. Mix artichoke hearts with remaining ingredients. Spoon into 8" mini-baker (stone dish). Bake 25-30 minutes or until heated through. Serve with fresh vegetables and crackers.

January 5, 2002
Needs more creaminess, salt and a small amount of cyanne pepper.


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Individual Beef Wellingtons with Horseradish Sauce

Recipe By : Winners p.131
Serving Size : 6 Preparation Time :30:00
Categories : Beef Main Dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
8 ounces mushroom -- fresh, sliced
1 tablespoon shallot -- minced
1 teaspoon parsley -- fresh chopped
12 ounces Gruyere cheese -- coarsely grated
12 ounces beef roast -- rare
2 tablespoons prepared horseradish
6 each puff pastry sheets -- cut in 6" squares
1 each egg -- beaten
1 teaspoon water -- beat in with egg
Horseradish Sauce:
1 1/2 cups sour cream
1/4 cup prepared horseradish
1/4 teaspoon fresh garlic -- minced

Cut roast beef into julienne strips.

Preheat oven to 425F

Lightly grease a jelly roll pan.

Melt butter in large skillet over medium-high heat. Add mushrooms, shallot and parsley. Saute for 3-4 minutes. Remove; drain well and cool.

Toss cheese, beef, horseradish and mushroom mixture in large bowl. divide into 6 equal portions.

Place 1 puff pastry square on work surface and spoon 1 portion of filling mixture into center of pastry. Fold up corners of pastry, pinching to seal. Do not compress filling. Transfer to baking sheet, seam down. Repeat with remaining pastry and filling. Brush pastries with beaten egg mixture. Bake at 425F until puffed and golden, about 25-30 minutes.

Combing sour cream, horseradish and galic; mix well. Serve Wellingtons hot, accompanied with sauce.

Note: May be made ahead. Referigerate until ready to bake.

Vairation: When time is short, deli roast beef may be substituted.

24 November 1995


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Internet Chocolate Chip Cookies

Recipe By : Neiman Marcus via Mike Cory
Serving Size : 120 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups butter
2 cups sugar
2 cups brown sugar -- packed
4 each eggs
2 teaspoons vanilla
4 cups flour -- white
5 cups oatmeal flour -- *
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces chocolate chips
3 cups nuts -- optional **

* If oat flour not available, blend oatmeal in processor to get 5 cups.
** Optional, but pecans are good.
*** Several wooden spoons. (I broke 3 the first time.) Adding dry ingredients one at a time and in 1 cup portions helps.

Peanut Butter variation - use 1 cup butter and 1 to 1 1/2 cup peanut butter - depends on desired moistness.

Cream the sugars, eggs, butter and vanilla. Add dry ingredients. Then mix in chps and nuts. Bake at 375 for 9 - 10 minutes (depends on oven). Golf ball size dough should yield around 10 dozen cookies. Yes, the recipe may be cut in half.

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Kahlua

Recipe By : Mom Carr
Serving Size : 1 Preparation Time :0:00
Categories : Liquors Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BROWN SUGAR SYRUP
1 1/2 cups brown sugar
1 cup sugar
cup water
KAHLUA
1 1/2 cups Brown Sugar Syrup
1/4 cup instant coffee
1 1/3 cups vodka
2 teaspoons vanilla

Brown Sugar Syrup
Combine all ingredients in a pan, heat to boiling stirring often. Lower the heat and simmer for 5 minutes then pour into a glass container and cool to room temperature. Will make 3 cups.

Kahlua
Stir Brown Sugar Syrup and Coffee until smooth. Pour into a 4 cup screw top jar and stir in the vodka and vanilla. Close the jar and store for 1 week in a cool dry place. Store in a dark bottle.


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Kahlua #2

Recipe By : The Southern Junior League Cookbook p. 599
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Liquors

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces instant coffee
4 cups sugar
2 cups water
1 each vanilla beans -- chopped coarsely
25 5/8 ounces brandy
25 5/8 ounces vodka

Bring all incredients except liquor to a boil slowly, stirring occasionally. Remove from heat and cool. Add liquor. Yields 2 1/2 quarts.

The Blue Denim Gourmet The Junior League of Odessa, Texas


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Katish's Cheesecake

Recipe By : Gourmet
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
18 each zwieback -- crushed fine (1 cup)
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
FILLING
1 cup sugar -- plus
2 tablespoons sugar
2 tablespoons flour, all-purpose
1 each vanilla beans -- 1", minced
3 each large egg -- separated
1 cup sour cream
2 pounds cream cheese -- softened
1 as needed lemon slices -- thin for garnish

Cut the butter into bits and soften. Make the crust: In a bowl stir together the zwieback, the butter, and the sugar until the mixture is combined well and press the mixture into the bottom of a 9-inch spring-form pan.

Make the filling: In a large bowl with an electric mixer cream together the sugar an the cream cheese until the mixture is light and fluffy, add the flour, a pinch of salt, the vanilla bean, and the egg yoks, beaten lightly, and combine the mixture well. Stir in the sour cream. In a bowl beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly.

Pour the filling into the prepared pan and run a rubber spatula through the filling in a circle about 1 inch in from the rim to help the cake rise evenly. Bake the cake in the middle of a preheated 350F oven for 1 hour, turn off the oven, and let the cake stand in the oven for 30 minutes. (The cake will be puffed but will sink as it cools.) Let the cake cool completely, or until it is set, in the pan on a rack. (For a slightly firmer consistency, let the cake cool completely and chill it, covered, overnight.) Remove the cake from the pan and garnish it with the lemon.

Katish was the nickname of Ekaterina Pavlovna Belaev, who arrived in this country alone and virtually penniless, a refugee of the Russian Revolution. But she carried with her a culinary talent, and this she used to make her way in the New World. Two years after we published this recipe (1945) in a series of articles celebrating Katish's successful transplantation to California, Farrar, Straus & Company issued a cookbook devoted to her cuisine. Katish's cheesecake is one of the most requested recipes in the magazine's history.

Gourmet, January 1991, 50th anniversary issue, page 116.


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Kelly's Peanut Butter Cookies

Recipe By : Kelly Jones
Serving Size : 48 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 package Reeces' Miniature Peanut Butter Cups

Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls around a Reeces' Miniature peanut butter cup. Roll in granulated sugar. Place two inches apart on ungreased cookie sheet. Bake at 375F for 10 to 12 minutes. Tap flat before removing from oven, cool slightly; remove from pan. Makes approx 3-4 dozen.

Option: Melt 1/2 cup milk chocolate chips with 2 tablespoons heavy cream and drizzle over top of cookies.

Kelly Jones - January 1996 (Greg's Karate Instructor)


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Key Lime Tart

Recipe By : Heart and Soul p.252 (Junior League of Memphis)
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup gingersnap cookies -- finely crushed
1/2 cup graham crackers -- finely crushed
1/2 cup coconut flakes
1/2 cup pecans -- finely chopped
5 tablespoons butter -- melted
4 each egg yolks
14 ounces sweetened condensed milk -- (1 can)
1 1/2 teaspoons lime peel -- finely shredded
1/3 cup key lime juice -- (or lime juice)
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
1 each lime -- sliced for garnish

Preheat the oven to 350F. For crust, in a small bowl, combine crushed gingersnaps, crushed graham crackers, coconut, and pecans. Add melted butter; mix well. Press firmly and evenly over the bottom and 3/4 inch up the sides of a 9-inch springform pan. Bake in a 350F oven for 5 minutes. Chill.

In a large bowl, beat egg yolks with a wire whisk until lemon colored. Add sweetened condensed milk, lime peel, and lime juice, mixing well. Spoon lime mixture into chilled crust. Chill about 4 hours or until firm.

For topping, in a chilled small bowl, combine heavy cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form. Spread whipped cream over tart. If desired, garnish with lime slices that have been slit halfway through and twisted. Cover and chill to store.


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Lamb Chops Waschow


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each garlic clove -- crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 tablespoons lime juice -- or 1 lime squeezed
3/4 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons olive oil

Marinate for 2 hours in refridgerator. Let lamb chops come to near room temperature before cooking

NOTES : March 19, 2006
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Lasagna

Recipe By : Mom Carr
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds hamburger
1 each garlic clove
3 tablespoons parsley
8 each lasagna noodles
24 ounces cottage cheese -- large curd
2 each egg -- beaten
1 tablespoon basil
2 teaspoons salt -- optional
1 can tomato -- large
6 ounces tomato paste
1/2 teaspoon pepper
1/2 cup parmesan cheese
1 1/2 pounds mozzarella cheese

Fry hamburger. Add garlic parsely, basil, salt, tomatoes, and tomato paste. Bring to a boil and cook uncovered 1 hour. Cook noodles. Combine cottage cheese, eggs, pepper & 2T parsley & parmesan cheese. Using 12x14" pan, alternate layers of noodles, cottage cheese, mazzerella & hamburger. Repeat. Bake 30 min @ 350. Remove from oven & let stand 5-10 min before serving.


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Lasagna Rolls

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Italian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box lasagna noodles
2 pounds ground turkey
4 each garlic cloves
30 ounces ricotta cheese
12 ounces mozzarella cheese -- shredded
1/2 cup parmesan cheese -- grated
3/4 cup green pepper -- minced
3/4 cup onion -- minced
1 teaspoon oregano
1/4 teaspoon pepper
2 teaspoons basil -- sweet
1/4 teaspoon fennel
1/2 teaspoon thyme
2 jars spaghetti sauce

Place ground turkey in a non-stick skillet. Cook over medium heat stirring frequently. When turkey is almost done, add the chopped green peppers, onions, garlic, thyme, oregano, pepper and fennel. Continue to cook and stir until well done and the vegetables are tender. Remove from heat. Cook noodles according to the directions on the box. Drain. In a seperate bowl, add Ricotta cheese, Mozerella cheese, and Parmesan cheese. Mix until well blended. To make rolls: Lay noodles out flat. Place 1/3 to 1/2 cup of the cheese mixture on each noodle, spread with fingers so cheese mixture covers noodle from end to end. Top with 1/4 cup of the meat mixture. Also spread this mixture over the entire noodle. Starting from one end, roll noodle. Place in baking dish with seam side down. Pour sauce over the noodles once the pan is full. Cover with foil and bake at 350 degrees for 45 minutes.

Note: This recipe can be cut in half or rolls can be frozen before they are cooked. The recipe will fill 2 13 x 9 inch baking dishes.


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Mandarin Chicken Salad

Recipe By : Winners p.84
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken -- cooked and diced
1 cup celery -- diced
2 tablespoons fresh lemon juice
1 tablespoon onion -- minced
1 teaspoon salt
1/3 cup mayonnaise
1 cup seedless grapes -- halved
11 ounces mandarin oranges -- (1 can)
1/2 cup toasted almonds -- slivered
1 as needed leaf lettuce

Drain the mandarin oranges. Combine chicken, celery, lemon juice, onion and salt in large bowl. Chill thoroughly. Stir mayonnaise, grapes, mandarin oranges and almonds into chicken mixture. Toss well. Serve on lettuce.

Serving Suggestion: This salad would be lovely and delicious served in a brioche or Popover.


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Marinated Coleslaw

Based on San Francisco Encore p. 116
Serving Size : 8 Preparation Time :0:15
Categories : Appetizers Margic Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
1/3 cup sugar
3/4 cup apple cider vinegar
1 head green cabbage -- shredded
3 large carrots -- coarsley grated
1 small red onion -- thinly sliced
1/4 cup fresh parsley -- chopped
1 tablespoon dry mustard
1 teaspoon celery seed
1/2 teaspoon salt

Bring the oil, sugar and vinegar to a boil. Combine the remaining ingredients. Add the dressing and mix well. Cover and chill overnight.

May keep for a week if it is stirred occasionally.

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Marinade for Fish

Recipe By : Weight Watchers
Serving Size : 4 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chicken broth
1/4 cup scallion -- chopped
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon peanut oil -- or vegetable oil
2 teaspoons honey
1 teaspoon fresh ginger root -- or 1/2t dry
2 teaspoons sesame oil
2 each garlic cloves -- crushed

Combine all ingredients and marinate fish for no more than 1 hour.

60 optional calories

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Blender Mayonnaise - Joy of Cooking

1 ea egg
1 t dry mustard
1 t salt
dash cayenne
1 t sugar
1 1/4 c vegetable oil
3 T lemon juice

Add egg, mustard, salt, cayenne, sugar and 1/4 cup of oil, and blend on high until thoroughly combined. With blender still running, take off the cover and slowly add 1/2 cup oil then the lemon juice until thoroughly blended. Add slowly the remaining 1/2 cup oil until thick. You may have to stop and start the blender to stir down the mayonnaise.

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Mexican Wedding Cakes

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup buttter
1/2 cup powdered sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1 cup pecans

Cream butter, add sugar, mix. Add flour & remaining ingredients. Shape into balls. Bake @ 400 for 12-15 min. Roll in powdered sugar.

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Millionaire Mousse Cake

Recipe By : Good Housekeeping April 1991, p.146
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2/3 cup butter
1 cup heavy whipping cream
1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 each large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
WHITE CHOCOLATE GLAZE
12 ounces white chocolate
1/3 cup confectioner's sugar
1/4 cup shortening
CHOCOLATE LEAVES
6 ounces semisweet chocolate
1 cup shortening
4 teaspoons shortening
3 ounces white chocolate
1 tablespoon shortening

ABOUT 4 HOURS BEFORE SERVING OR EARLY IN DAY: 1. reheat oven to 325F. Grease bottom only of 9 inch springform pan. 2. In 2-quart saucepan over low heat, heat margarine, cream and 3/4 cup sugar until margarine just melts. Remove from heat; stir in cocoa. Freeze mixture, stirring occasionally, until slightly thickened, about 15 to 20 minutes. 3. In large bowl, with mixer at low speed, beat eggs, vanilla and salt just until mixed. Add flour and 3/4 cup sugar. On high speed, beat until very fluffy, about 5 minutes. Stir about 1/4 of egg mixture into cooled chocolate mixture then fold all of chocolate mixture into remaining egg mixture. Pour batter into pan. Bake 55 to 60 minutes until cake is firm in center. (Cake will be very moist when done; standard tests for doneness cannot be used.) Run thin bladed knife around edge of cake to loosen from side of pan. Cool cake completely in pan on wire rack (cake will fall and leave a deep indentation.) Remove side of pan. 4. Prepare White hocolate Glaze. Spread over cake. Refrigerate until glaze is firm. 5. Prepare Chocolate Leaves; use to garnish cake. Makes 16 servings. Each serving: About 470 calories, 33 g fat, 100 mg cholesterol, 170 mg sodium.

WHITE CHOCOLATE GLAZE: In 1-quart saucepan over very low heat, melt 12 ounces white chocolate (or four 3-ounce Swiss confectionery bars or two 6-ounce white baking bars), 1/3 cup confectioner's sugar, and 1/4 cup shortening.

WHITE CHOCOLATE GLAZE: In 1-quart saucepan over very low heat, melt 12 ounces white chocolate (or four 3-ounce Swiss confectionery bars or two 6-ounce white baking bars), 1/3 cup confectioner's sugar, and 1/4 cup shortening.

CHOCOLATE LEAVES: In small suacepan over low heat, melt one 6-ounce package semisweet- chocolate pieces (1 cup) and 4 teaspoons shortening. In another saucepan over very low heat, melt 3 ounces white chocolate and 1 tablespoon shortening. Rinse and dry 16-20 medium-sized lemon leaves. Spread emisweet or white-chocolate mixture on underside of leaves. Refrigerate until firm. Peel each leaf from chocolate. Repeat with remaining chocolate.

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Good Eats Meatloaf

Recipe By : Alton Brown
Serving Size : 6 Preparation Time :0:20
Categories : Beef Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz garlic flavored croutons
1/2 teaspoon black pepper -- ground
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon thyme -- dried
1/2 each onion -- chopped
1 each carrot -- peeled and broken
3 cloves garlic
1/2 each red bell pepper
18 oz ground chuck
18 oz ground sirloin
1 1/2 teaspoons kosher salt
1 each egg
GLAZE
1/2 cup catsup
1 teaspoon cumin -- ground
1 dash Worcestershire sauce
1 dash hot pepper sauce
1 tablespoon honey

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

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Mom's Meatloaf

Recipe By : Mom Carr
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 cup bread crumbs -- (crackers)
15 ounces tomato sauce
1 each egg
1/4 teaspoon pepper
1 1/2 teaspoons salt
1/4 cup water -- (or 1/2c)
2 tablespoons brown sugar
2 tablespoons mustard
1 tablespoon vinegar
1 each onion -- chopped (optional)
1 each green pepper -- chopped (optional

Using 1/2 of the tomato sauce, mix first 6 ingredients (beef, crumbs, sauce egg, pepper, salt) and the optionals (onion, green pepper). Shape into loaf in baking pan. Mix rest tomato sauce w/mustard. Add water, sugar & vinegar. Pour over load. Bake @ 350 1 hour 15 min basting every 15 min.

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Mothers' Tea Fruit Dip

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/2 cup brown sugar
1 teaspoon vanilla extract
3 tablespoons milk

Mix until creamy and chill.


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Mushroom Croustades

Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 24 Preparation Time :0:45
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CROUSTADES
24 each white bread slices -- thin
2 tablespoons butter
FILLING
3 tablespoons shallots -- minced
1/4 cup butter
1/2 pound fresh mushrooms -- finely chopped
2 tablespoons flour
1 cup heavy cream
1 1/2 tablespoons chives -- minced
1 tablespoon parsley
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
TOPPING
2 tablespoons parmesan cheese -- fresh grated
2 teaspoons parsley -- minced
2 tablespoons butter

This is one of thoes recipes that has been closely guarded by caterers and proudly demonstrated by cooking instructors for years. It is a must in your collection. The tartlets can be made in quantity and frozen.

CROUSTADES: Preheat oven to 400F. Cut a 3-inch round from each bread slice. Brush insides of 2 miniature muffins tins generously with butter. Gently fit bread rounds into each mold to form a cup. Bake 10 minutes or until lightly browned. Cool.

FILLING: In a heavy skillet, sauté shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered, until all liquid has evaporated; about 10 minutes.

Remove from heat and stir flour into mushrooms. Pour cream over and return to heat. Stirring constantly, bring to a boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients. Let cool, then cover and refrigerate.

At this point, you may spoon the mushroom mixture into the toast shells and freeze in their tins. Once frozen, remove to plastic bags for easier freezer storage.

TOPPING: Thaw croustades completely before baking. Preheat oven to 350F. Sprinkle each one with Parmesan cheese and parsley. Dot with specks of butter and arrange on an ungreased baking. Bake 10 minutes; then, if you wish, pop under broiler for a quick browning. Serve immediately.


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Mushroom Soufflé

Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 8 Preparation Time :1:05
Categories : Side Dishes Vegetables
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mushrooms
1/2 cup butter
1/4 cup butter
1/4 cup flour
1 cup light cream
3 each eggs -- separated
salt -- to taste
white pepper -- to taste

This soufflé holds beautifully and mushrooms have never tasted better.

Preheat oven to 350F.

Chop mushrooms, using caps only. Sauté in 1/2 cup butter for 5 minutes. Drain, reserving juices which should amount to about 1 cup.

In a saucepan, melt 1/4 cup butter and stir in flour with a whisk. Cook for a minute, then stir in reserved mushroom broth and light cream. Cook until thickened. Cool and add 1 cup of mixture to sautéed mushrooms. (You will find this yields an extra cup of sauce, but it is difficult to make a smaller amount. Just use the left-over for a heavenly mushroom soup!) At this point, all may be set aside until 50 minutes or so before serving time.

Beat egg yolks until lemon colored and add to cooled mushroom mixture. Add salt and white pepper to taste, remembering that the following addition of egg whites will reduce the seasoning flavor.

Beat egg whites until stiff and fold into mushroom mixture. Pour into a buttered (and floured), 1 1/2 quart soufflé dish. Set in a pan filled with 1-2 inched warm water and bake, uncovered, for 40 minutes or until set. This will hold, thus does not need to be served immediately.

Perfect with roasts, steaks, or simple chicken dishes. We highly recommend it with racks of lamb and LISA'S CARROTS, or ROAST VEAL DIJON from our first PRIVATE COLLECTION.

Note: great with simple steamed broccoli.


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Mushroom Spread

Recipe By : Winners p.15
Serving Size : 1 Preparation Time :0:15
Categories : Appetizers Dip
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon
2 tablespoons bacon drippings
8 ounces mushrooms -- fresh, chopped
1/2 cup onion -- finely chopped
1 each garlic clove -- minced
2 tablespoons flour, all-purpose
1/4 teaspoon salt
1/8 teaspoon pepper -- fresh ground
8 ounces cream cheese -- cubed
2 teaspoons worcestershire sauce
1 teaspoon soy sauce
1/2 cup sour cream
1 tablespoon lemon juice -- fresh
1 as needed cracker bread or Bremner wafers

Cook bacon in large skillet until crisp; drain, reserving 2 tablespoons of the drippings. Crumble bacon and set aside.

Add mushrooms, onion and garlic to reserved drippings in skillet. Cook over medium heat until tender and most of the liquid has evaporated. Stir in flour, salt and pepper; cook until smooth and bubbly. Add cream cheese, Worchestershire and soy sauce. Stir until cheese is melted. Stir in sour cream, lemon juice and crumbled bacon. Heat through. Do not boil. Serve warm with crackerbread or Bremner wafers.


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Never Fail Asparagus

Recipe By : Winners p.208
Serving Size : 4 Preparation Time :0:30
Categories : Favorites Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound asparagus
1/2 teaspoon sugar -- optional
1/2 teaspoon salt

Prepare asparagus for cooking by snapping off lower part of asparagus stalks. Place asparagus in large skillet and cover with cold water. Stir in sugar and salt. Bring to a full boil and cook for 1-3 minutes, depending on freshness and size of stalks. Remove from heat and let stand, uncovered, at least 30 minutes. Asparagus may remain in water for hours. When ready to serve, reheat just to a boil; drain and serve.


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New Potato Salad Almandine

From: Presentations... a collection of culinary favorites. Lincoln, Nebraska.
Serving size:  6
Categories:  salads

Amount measure - Ingredient - Preparation Method
-------------------------------------------------
DRESSING
1/4 cup mayonnaise
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon sugar
1/4 cup olive oil

SALAD
1/2 cup sliced green onion
1/2 cup julienne cut green bell pepper
1/2 cup julienne cut celery strips
1 tablespoon copped fresh parsley
1 1/2 pounds small read new potatoes

TO SERVE
1 cup slivered almonds browned in 1 tablespoon olive oil
6 large or 12 small sedges of lime

Cook the potatoes just until tender, unpeeled, and slice while warm.

Combine mayonnaise, lime juice, salt, pepper, cumin and sugar. Gradually add 1/4 cup olive oil while whisking rapidly. Fold in onion, pepper, celery and parsley. Gently fold in warm potatoes. Cover and chill potato salad at least 4 hours or overnight.

In skillet over medium high heat, saute almonds in 1 tablespoon olive oil, stirring constantly until golden. Cool completely on paper towels. (Can use immediately or store airtight 1 to 2 days.)

Sprinkle some toasted almonds on each serving of salad. Garnish each with wedge or two of lime to squeeze over, if desired.

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NICHILI #6

Recipe By : Nick Bleser
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Soups
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BROTH
1 pound pinto beans -- cleaned and rinsed
2 quarts water -- cold, maybe 3q
1 each medium onions -- pealed & quartered
3 each bay leaves -- Santa Cruz
1/2 teaspoon cumin -- Santa Cruz
1/2 teaspoon sage -- Santa Cruz
2 teaspoons oregano -- Santa Cruz
1 teaspoon thyme -- leaves dried
12 each chiltepines -- crushed Santa Cruz
1/2 teaspoon tabasco sauce
4 teaspoons chili powder -- Santa Cruz
4 each green chiles -- peeled, diced remove
-- stem & seed core
-- leave veins and most
-- of seeds.
1/2 teaspoon pepper -- fresh ground
28 ounces tomato -- drained and crushed
MORE BROTH
2 tablespoons canola oil
1/2 each onion -- chopped
2 each garlic cloves -- large, crushed
1/2 cup chicken broth
1 tablespoon flour
15 ounces chili paste -- Santa Cruz
THE MEAT
1/2 pound turkey breast -- or 1-2# lean beef
2 tablespoons canola oil

Combine in a 6 quart cook pot the beans, water and quartered onion. Bring to a boil (add more water if needed to keep beans covered), boil for 1 1/2 to 2 hours or until beans are tender. Continue to simmer while adding the remaining broth ingredients.

In a cast iron skillet, heat canola oil, brown the onion and garlic. Add the chicken broth and flour, cook until milky. Stir in the Chili Paste, heat to a low boil and cook for a few minutes then add to the pot of beans.

Clean the skillet, add canola oil and meat trimed and cut into cubes. When brown, drain off amy fat and add turkey to bean pot. Allow to simmer for one to two hours with lid ajar if thicker consistency is desired. If diet can allow slightly more cholesterol, 1 to 2 pounds of lean beef can be substituted for turkey and is still very low in cholesterol and fat.

SANTA CRUZ CHILI & SPICE COMPANY
P.O. BOX 177
TUMACACORI, ARIZONA 85640
(602) 398-2591

Nick Bleser's recipe

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No-Boil Classic Lasagna

Recipe By : Creamette pasta
Serving Size : 8 Preparation Time :0:30
Categories : Favorites Italian
Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Ricotta cheese
1/2 cup parmesan cheese -- grated
2 each eggs
2 each 26 oz Jars Classico Pasta Sauce
1/2 cup water
1 lb lasagna noodles -- uncooked
1 lb italian sausage -- or lean ground beef
4 cups mozzarella cheese -- shredded

Combine water and pasta sauce. Brown and drain the meat.

Preheat oven to 350F. In a bowl, combine ricotta, parmesan cheese and eggs; mix well. On bottom of a 15x9" greased baking dish spread 1 cup pasta sauce. Top with half each of the uncooked lasagna noodles, ricotta cheese mixtrue, sausage, remaining pasta sauce and mozzarella. Repeat layering. Top with parsley. Cover tightly; bake 1 hour or until hot and bubbly. let stand covered 15 minutes before serving. Refrigerate leftovers.

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Nutty Barley Bake

Recipe By : Shirley Sibert
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine
1 cup barley
1 medium onion -- chopped
1/2 cup almond slivers
8 ounces waterchestnuts, canned
1 package onion soup mix -- dry
2 cups beef broth
8 ounces mushrooms, canned -- or 5-7 fresh, sliced

Melt margarine in 1 1/2 quart microwave casserole dish. Add the barley and the chopped onion to the margarine, cook in the microwave 6 minutes, stirring every 2 minutes.

Add the rest of the ingredients, cook 6 minutes, stir, cook covered on low setting 20 minutes. Add more water if liquid is all absorbed before barley is cooked.


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Oatmeal-Peanut Butter Chocolate Chip Cookies

Recipe By : Southern Living 1992 Annual Recipies p. 207
Serving Size : 84 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
18 ounces peanut butter -- chunky
1 1/2 cups sugar
1 1/2 cups brown sugar -- packed firmly
4 each large eggs
1 teaspoon vanilla extract
6 cups oats -- quick cooking
-- uncooked
2 1/2 teaspoons baking soda
6 ounces semisweet chocolate chips

Beat butter and peanut butter at medium speed with an electric mixer until fluffy; gradually add sugar and brown sugar, beating well. Add eggs and vanilla, mixing well.

Combine oats and baking soda; add to butter mixture, mixing well. Stir in morsels; drop by tabelspoonfuls onto ungreased cookie sheets. Bake at 350F for 9 to 10 minutes. Cool on cookie sheets 5 minutes; remove to wire racks to cool completely. Yield 7 dozen.

Thomas F. Sheffield
Charleston, South Carolina

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Oatmeal Raisin Cookies

Recipe By : Cooks Illustrated
Serving Size : 20 Preparation Time :0:20
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks butter -- 1/2 pound
1 cup light brown sugar
1 cup sugar
2 each eggs
1 1/2 cups flour, all-purpose
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg -- fresh grated
3 cups rolled oats
1 1/2 cups raisins -- optional

Substiture 1 cup Butter Flavored Crisco + 2T water for a dairy free version.

Preheat oven to 350F and set racks to low and middle positions.

Beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time

Mix flour, salt, baking powder and nutmet together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

Form dough into 16-20 2 inch balls. Bake until cookie edges turn golden brown, about 22 to 25 minutes. Halfway through baking turn cookie sheets around and rotate from top to bottom.

Options: add 1/4 teaspoon of cinnamon or 1/2 teaspoon of orange zest.

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Orange Ginger Beef stir-fry

Recipe By : Heinz
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese
Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup orange juice
1/4 cup Heinz 57 Sauce
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon red pepper -- crushed
2 cups broccoli flowerets
1 cup carrots -- julienned
1 medium onion -- cut into eights
2 tablespoons vegetable oil -- divided
1 pound beef flank -- sliced 1/4" thick
1 teaspoon ginger root -- grated

In a small bowl, combine orange juice, 57 Sauce, cornstarch, salt and red pepper; set aside. In preheated large skillet or wok, stir-fry broccoli, carrots and onoin in 1 tablespoon oil until tender-crisp, about 2 minutes; remove. Stir-fry half of beef and the gingeroot in remaining 1 tablespoon oil just until steak is browned; remove. Repeat with remaining beef, adding more oil if necessary. Return all beef and vegetables to skillet. Stir in reserved 57 sauce mixture; heat until thickened. Makes 4 servings, (about 5 cups).


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Original Nestle Tool House Chocolate Chip Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter -- softened
3/4 cup sugar
3/4 cup brown sugar -- packed
1 teaspoon vanilla extract
2 each eggs
2 cups semisweet chocolate chips
1 cup chopped nuts -- optional

Preheat oven to 375F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-11 minutes. Makes about 5 dozen 2 1/4" cookies. (I leave out the uts.)

Mom Phelan's modifications: For the 1 cup butter: 1/2 c margerine and 1/2 c shortening (Crisco). Also: 1 c brown sugar and 1/2 cup sugar.


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Party Mix

Recipe By : Mom Phelan
Serving Size : 12 Preparation Time :1:15
Categories : Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons margarine -- melted
4 tablespoons worcestershire sauce
2 cups nuts -- peanuts or mixed
1 cup pretzels
3 cups Chex cereals
1/2 cup Cheerios®
1 teaspoon onion salt -- or powder
3/4 teaspoon garlic salt -- or powder
3/4 teaspoon celery salt

Mix the nuts, pretzels and cereals. Combine remaining ingredients and drizzle over the mixture. Bake 1 hr @ 250. Stir every 15 min. (use a roasting pan - something with sides on it.)

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Pea Pod Salad

Recipe By : Beyond Parsley p.85 (Junior League of Kansas City)
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces pea pods -- (or 16oz)
1 cup cherry tomatoes -- halved
5 ounces waterchestnuts, canned -- drained and sliced
1 bunch scallions -- chopped
DRESSING
1/3 cup vegetable oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1 clove garlic -- minced

Cook the pea pods until tender-crisp, then chill.

Combine dressing ingredients and mix well. Place pea pods, tomatoes, water chestnuts and scallions in a salad bowl. Toss with dressing just before serving.


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Peppy Snack Mix

Recipe By : Life Cereal
Serving Size : 8 Preparation Time :0:00
Categories : Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Life Cereal -- or Cinnamon Life
1 1/2 cups pretzels -- sticks
3/4 cup peanuts
1/3 cup butter
1 teaspoon parmesan cheese -- grated
1 1/2 teaspoons chili powder

Heat oven to 325. In large bowl, combine cereal, pretzel sticks and nuts. Melt butter; add to cereal mixture. Sprinkle with cheese and chili powder; mix well. Spread into ungreased 15x10 jelly roll pan. Bake 20 min. stirring occasionally during baking. Makes about 7 cups.


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Perfect Pecan Pie

Recipe By : Cooks Illustrated Nov/Dec 1995 p8
Serving Size : 8 Preparation Time :0:30
Categories : Desserts Favorites
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each baked pie shell -- 9 inch
6 tablespoons unsalted butter -- 1" pieces
1 cup dark brown sugar -- packed
1/2 teaspoon salt
3 each eggs -- large
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups pecans -- 8 ounces

If you want warm pie, cool the pie thouroughly, then cut and warm it in a 250F oven for about twenty minutes.

Toast the pecans and chop into small pieces.

1. Adjust oven rack to center position, and heat oven to 275F. Place pie shell in oven if not already warm.

2. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130F. Remove from heat; stir in pecans.

3. Pour Mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.


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Perfect Prime Rib

Recipe By : Cooks Illustrated Dec 1995 p.12
Serving Size : 6 Preparation Time :0:30
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds 3-rib standing rib roast
1 x salt and pepper

For the roast - ask for the first cut, aged, set at room temperature for 3 hours and tie up.

Adjust oven rack to low position and heat oven to 200F. Heat large roasting pan over two burners set a medium-high heat. Place roast in hot pan and cook on all side until nicely browned and about 1/2 cup fat has rendered, 6 to 8 minutes.

Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper.

Place roast in oven and roast until meat registers 130 degrees (for medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Let stand 20 minutes (a bit longer is fine) before serving.

Transfer to cutting board and carve.

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Phelan Chili #1

Recipe By : Rich Phelan
Serving Size : 8 Preparation Time :2:00
Categories : Main Dish Soups
Beef Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cumin -- whole seeds
1/4 pound bacon -- diced
2 pounds beef chuck roast -- diced 1/2" cubes
3 each onion -- yellow, diced
6 each garlic cloves -- diced fine
6 each jalapeno peppers -- seeded and chopped
2 teaspoons salt -- optional
4 tablespoons Anaheim chili peppers -- powdered
1 tablespoon oregano
28 ounces tomatoes, canned -- 1 can
1 pound black beans
32 ounces beef broth
1/2 teaspoon dry mustard
1/2 teaspoon sage -- ground
1/2 teaspoon marjoram
1/2 teaspoon white pepper
1/2 teaspoon allspice

Cover the black beans in beef broth and soak overnight.
Place the cumin seeds in a pie pan and toast in a 375 degree oven for 10 minutes. Remove and set aside.
Heat a 6-quart kettle and saute the bacon until clear. Add the miced meat and brown over high heat along with the onions, garlic, and jalpenos.
When the meat is brown and the onions clear, add the remaining ingredients, except the beans.
Mash up the tomatoes with your hands, but add the juice as well.
Simmer for 1 hour and correct the seasoning.
At this point you may drain and add the beans - they are optional. If so, add the beans and simmer for another hour.


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NOTES : Charlie and Barnies Chili Parlor Chili cookoff winner January 1994!


Phelan Chili #2

Recipe By : Rich Phelan
Serving Size : 8 Preparation Time :2:00
Categories : Main Dish Soups
Beef Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cumin -- whole seeds
1/4 pound bacon -- diced
2 pounds beef chuck roast -- diced 1/2" cubes
3 each onion -- yellow, diced
6 each garlic cloves -- diced fine
6 each jalapeno peppers, red -- seeded and chopped
1 teaspoon salt -- optional
4 tablespoons Anaheim chili peppers -- powdered
1 tablespoon oregano
28 ounces tomatoes, canned -- 1 can
1 pound black beans
32 ounces beef broth -- (no salt please)
1/2 teaspoon dry mustard
1/4 teaspoon sage -- ground
1/2 teaspoon marjoram
1/2 teaspoon white pepper
1/4 teaspoon allspice
12 ounces beer

Cover the black beans in beef broth and soak overnight - or - boil on the stove for approx. 1 hour to soften.
Place the cumin seeds in a pie pan and toast in a 375 degree oven for 10 minutes. Remove and set aside.
Heat a 6-quart kettle and saute the bacon until starting to get brown and crispy. Add the miced meat and brown over high heat along with the onions, garlic, and jalpenos.
When the meat is brown the onions clear and the juice starting to come out of the onions, add the remaining ingredients, except the beans and beer.
Mash up the tomatoes with your hands, add the juice as well.
Simmer for 1 hour and correct the seasoning. Add some or all of the beer if too thick.
At this point you may drain and add the beans - they are optional. If so, add the beans and simmer for another hour. If too thick, add some of the bean broth or more beer.

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NOTES : January 8, 1995


Phelan Chili #3

Recipe By : Rich Phelan
Serving Size : 1 Preparation Time :2:00
Categories : Main Dish Soups
Beef Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cumin -- whole seeds
1/4 pound bacon -- diced
2 pounds beef chuck roast -- diced 1/2" cubes
3 each onion -- yellow, diced
6 each garlic cloves -- diced fine
6 each jalapeno peppers, red -- seeded and chopped
1 teaspoon salt -- optional
4 tablespoons Anaheim chili peppers -- powdered
1 tablespoon oregano
28 ounces tomatoes, canned -- 1 can
1 pound black beans
64 ounces beef broth -- (no salt please)
1 teaspoon dry mustard
1/4 teaspoon sage -- ground
1/2 teaspoon marjoram
1/2 teaspoon white pepper
1/4 teaspoon allspice
12 ounces beer

Cover the black beans in beef broth and soak overnight - or - boil on the stove for approx. 1 hour to soften.
Place the cumin seeds in a pie pan and toast in a 375 degree oven for 10 minutes. Remove and set aside.
Heat a 6-quart kettle and saute the bacon until starting to get brown and crispy. Add the miced meat and brown over high heat along with the onions, garlic, and jalpenos.
When the meat is brown the onions clear and the juice starting to come out of the onions, add the remaining ingredients, except the beans and beer.
Mash up the tomatoes with your hands, add the juice as well.
Simmer for 1 hour and correct the seasoning. Add some or all of the beer if too thick.
At this point you may drain and add the beans - they are optional. If so, add the beans and simmer for another hour. If too thick, add some of the bean broth or more beer.

January 8, 1995


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Phelan Chili #5 8 gallons

Recipe By : Rich Phelan
Serving Size : 8 Preparation Time :2:00
Categories : Main Dish Soups
Beef Meats
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cumin -- whole seeds
2 pounds bacon -- diced
16 pounds beef chuck roast -- diced 1/2" cubes
24 each onion -- yellow, diced
48 each garlic cloves -- diced fine
24 each jalapeno peppers, red -- seeded and chopped
2 2/3 tablespoons salt -- optional
1 cup Anaheim chili peppers -- powdered
1/2 cup oregano
24 each tomatoes -- fresh
7 pounds black beans
250 ounces beef broth -- (no salt please)
2 2/3 tablespoons dry mustard
2 teaspoons sage -- ground
1 1/3 tablespoons marjoram
1 1/3 tablespoons white pepper
2 teaspoons allspice
1 1/4 cups honey
1/4 cup malt extract -- brewers

Cover the black beans in beef broth and soak overnight - or - boil on the stove for approx. 1 hour to soften.
Place the cumin seeds in a pie pan and toast in a 375 degree oven for 10 minutes. Remove and set aside.
Heat a 6-quart kettle and saute the bacon until starting to get brown and crispy. Add the miced meat and brown over high heat along with the onions, garlic, and jalpenos.
When the meat is brown the onions clear and the juice starting to come out of the onions, add the remaining ingredients, except the beans and beer.
Mash up the tomatoes with your hands, add the juice as well.
Simmer for 1 hour and correct the seasoning. Add some or all of the beer if too thick.
At this point you may drain (save the juice) and add the beans and simmer for another hour. If too thick, add some of the bean broth or more beer.

December 17, 1995

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NOTES : cut the jalapenos and chili powder in half, cut the honey by 30%, added the malt extract.

Phelan Chili #6

Recipe By : Rich Phelan
Serving Size : 1 Preparation Time :2:00
Categories : Main Dish Soups
Beef Meats
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cumin -- whole seeds
4 ounces bacon -- diced
2 pounds beef chuck roast -- diced 1/2" cubes
1 each onion -- yellow, diced
6 each garlic cloves -- diced fine
3 each jalapeno peppers, red -- seeded and chopped
1 teaspoon salt -- optional
1/4 cup Anaheim chili peppers -- powdered
1 tablespoon oregano
56 ounces tomatoes, canned -- 2 28 oz cans
1 pound black beans
4 pounds beef broth -- (no salt please)
1 teaspoon dry mustard
1/4 teaspoon sage -- ground
1/2 teaspoon marjoram
1/2 teaspoon white pepper
1/4 teaspoon allspice
1/3 cup honey
3/4 pound beer

Cover the black beans in beef broth and soak overnight - or - boil on the stove for approx. 1 hour to soften.
Place the cumin seeds in a pie pan and toast in a 375 degree oven for 10 minutes. Remove and set aside.
Heat a 6-quart kettle and saute the bacon until starting to get brown and crispy. Add the miced meat and brown over high heat along with the onions, garlic, and jalpenos.
When the meat is brown the onions clear and the juice starting to come out of the onions, add the remaining ingredients, except the beans and beer.
Mash up the tomatoes with your hands, add the juice as well.
Simmer for 1 hour and correct the seasoning. Add some or all of the beer if too thick.
At this point you may drain (save the juice) and add the beans and simmer for another hour. If too thick, add some of the bean broth or more beer.

December 22, 1996

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Phelan chili #7

Recipe By : Rich Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Beef Mexican
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef tenderloin -- ground
3 ounces tomato paste
1 tablespoon Posilla pepper -- ground
2 tablespoons Guagillao pepper -- ground
1 teaspoon salt
1/2 tablespoon chipotle pepper -- ground
1 teaspoon arbol pepper -- ground
1 tablespoon Caldo De Tomate
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cumin -- ground
2 teaspoons anchote rojo -- in water
1/4 teaspoon oregano
2 teaspoons tamarind pulp
1/2 tablespoon honey

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Phelan Chili 2012

Recipe By : Rich Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Beef Favorites
Main Dish Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chuck roast
1/2 pound bacon
1 each onion -- medium, diced
2 each jalapeno -- diced
56 ounces diced tomatoes
42 ounces black beans -- (3 cans)
1 tablespoon cumin seed
1 tablespoon oregano
1 tablespoon ancho pepper powder
1 tablespoon chipotle pepper power
1 teaspoon mustard powder
1/2 cup brown sugar
2 teaspoons cocoa powder
3 cloves garlic -- minced
1/4 cup paprika
2 tablespoons Montreal Steak seasoning

Heat the oven to 350F and toast the cumin seed until it just starts to brown. Take out and grind into power using small food processor or morter and pestal.

Dice the bacon and pan fry until clear but not crispy / crunchy. Remove the bacon from the pan but leave the fat. Saute the onions until clear, add the garlic and jalapeno and cook another minute or two. Put in the pot with the bacon.

Put the pot over low heat and add the bacon, onion mixture, tomatoes, 2 of the cans of beans, oregano, mustard, cumin, ancho, chipotle and paprika.

Dice the chuck roast into 1/2 - 1" pieces. Over high heat saute as much as will fit in a fry pan with room around the meat. You'll need to do several batches. The idea is to not let the meat boil in it own juice. Let the meat stick to the pan and cook for a few minutes until a good fond develops. Turn the meat (may have to scrape it from the pan) and sprinkle lightly with the steak seasoning and cook until the juices have started to come out of the meat. Scrape from the pan again and deglase with 3-4 tablespoons of water. Transfer meat and sauce to the pot and repeat until all of the meat is done.

Let to chili simmer for a few hours and correct the seasoning. An hour or so before serving, add the last can of beans as the other will have started to dissolve.

Suggestions: Try adding a little bit of liquid smoke. If you'd like more tomato flavor, add a can of tomato sauce or for even more flavor a small can of tomato paste.

December 2, 2012

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NOTES : 23 June 2000


Pickled Beets - canned

Recipe By : Nancy Phelan
Serving Size : 1 Preparation Time :1:00
Categories : Relishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans beets, canned -- 16 ounce cans
1 1/2 cans sugar
3/4 cup vinegar

Heat beet juice from can sugar & vinegar to boiling. Pour over beets, cover & refrigerate.

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Pickled Beets - fresh

Recipe By : Nancy Phelan
Serving Size : 1 Preparation Time :1:00
Categories : Relishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups sugar
1 1/3 cans vinegar
1 cup water
1 to taste salt
1 x beets

Boil the beets (45 minutes). Peel & slice. Prepare liquid as above but do not use bouling liquid from beets. Note: use a bit vinegar while boiling the beets to preserve the color.

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Pizza crust 75 minutes

Recipe By : Cooks Illustrated May/June 95 p.10
Serving Size : 4 Preparation Time :90:00
Categories : Breads Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups water -- warm 105F
2 1/4 teaspoons yeast
1 tablespoon sugar
2 tablespoons olive oil
4 cups flour
1 1/2 teaspoons salt

Set oven to 200F for 10 minutes then turn off.

Mix water, yeast, sugar until dissolved. In food processor with either a metal or plastic blade add the rest of the ingredientsand process for 30 seconds. Let rest for 2 minutes then process again for 30 seconds. Remove from the processor and work by hand for another minute until dough is smooth and satiny.

Lightly oil a large bowl and place the dough inside. Cover with plastic wrap and place in the oven for 40 minutes or until doubled. Punch down the dough and separate. Let rest for 10 minutes under a damp towel then shape.

Cover with toppings then bake at 500F for 5 minutes on a stone in an oven that has been preheated for 30 minutes.

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Pork Chops with Beer and Ginger

Recipe By : Bon Appetit, May 1986, p. 44
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each pork chops -- 1" thick
1 1/2 teaspoons ginger -- ground
3 tablespoons vegetable oil
2 1/4 cups beer -- pilsner
1 tablespoon bread crumbs -- dry
1 to taste salt and pepper

Pat pork dry. Using sharp knife, slash edges several times. Sprinkle pork with ginger, salt and pepper.

Heat oil in heavy large skillet over medium-high heat. Add pork and brown on both sides. Add beer and bring to boil. Reduce heat, cover and simmer until juices run clear when pork is pierced with knife, turning occasionally, about 30 minutes.

Transfer pork to warm platter. Degrease pan juices. Add breadcrumbs to juices. Increase heat and boil until slightly thickened, scraping up browned bits. Adjust seasoning. Pour suace over pork. Serve immediately.

Bon Appetit, May 1986, p. 44

(I added a little arrow root - or corn starch - to the sauce for thickening.)


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Pork Chops with Sauteed Apples and Applejack Cream

Recipe By : Gourmet Magazine, October 1990, p259
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 tablespoons unsalted butter
6 each pork chops -- 1", about 2#
3 ea granny Smith apple -- golden
2 tablespoons brown sugar -- light
2 tablespoons applejack -- or Calvados
1/4 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon celery salt
1/8 teaspoon sage -- dried crumbled

In a large skillet heat 2 T of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 T butter, and in it saute the apples, peeled, cored and cut into eights, with 1 T of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples are tender, and transfer the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

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Pork Chops with Sweet & Sour Bacon & Tomato pan sauce

Recipe By : Cooks Illustrated Sep/Oct 1999 p.15
Serving Size : 6 Preparation Time :0:40
Categories : Favorites Main Dish
Meats Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PORK CHOPS
3/4 cup dark brown sugar -- lightly packed
1/2 cup kosher salt -- or 1/4 cup salt
10 medium garlic cloves -- crushed
4 each bay leaves -- crumbled
8 each cloves -- whole
3 tablespoons whole black peppercorns -- crushed
4 each pork chops -- 1 1/2" thick
2 tablespoons vegetable oil
PAN SAUCE
5 slices bacon -- 1/4" pieces
2 each shallots, large -- minced
1 pinch sugar
1 medium garlic clove -- minced
4 medium plum tomatoes
1/2 cup balsamic vinegar
1 cup dry Marsala or sweet Vermouth
4 tablespoons unsalted butter -- cold
1 tablespoon fresh parsley -- chopped

Peel, seed and cut the tomatos into 1/4" pieces. Cut the butter into 4 pieces

PORK CHOPS
1. In gallon-sized zipper-lock plastic bag, dissolve sugar and salt in 2 cups hot water. Add garlic, bay leaves, cloves, peppercorns, and 4 cups cold water; cool mixture to room temperature. Add pork chops then seal bag, pressing out as much air as possible; refrigerate until fully seasoned, about 1 hour, turning bag once. Remove chops from brine and dry thouroughly with paper towels.

2. Adjust oven rack to lower-middle position, place shallow roasting pan or jely-roll pan on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat oil in 12-inch heavy-bottomed skillet over high heat until simmering but not smoking, about 2 minutes. Place chops in skillet; cook until well-browned and nice crust has formed on surface, about 2 minutes. Turn chops over with tongs; cook until well-browned and a nice crust has formed on second side, about 2 minutes longer. Using tongs transfer chops to preheated pan in oven. Roast until instant-read thermometer inserted into the center of each chop registers 125-127 degrees, 8 to 10 minutes, turning chops over once halfway through cooking time. Transfer each chop to platter; cover loosley with foil (be sure not to wrap foil tightly around meat), and let rest for about 5 minutes. (Check internal temperature; it should register about 145 degrees).

SWEET AND SOUR PAN SAUCE WITH BACON AND TOMATOES

Pour off fat from skillet used to brown chops; place over medium-high heat and saute bacon until crisp, about 6 minutes. Transfer bacon with slotted spoon to paper towel-lined plate; pour off all but 1 tablespoon of bacon fat. Reduce heat to low; add shallots and sugar and cook until softened, about 1 minute (do not brown). Add garlic; cook until fragrant, about 30 seconds. Increase heat to medium-high; stir in tomatoes and vinegar, scraping pan bottom with wooden spoon to loosed browned bits. Add Marsala or vermouth; simmer until reduced by half, about 5 minutes. Whisk in butter one piece at a time. Stir in parsley and bacon, season to taste with salt and pepper; serve with pork chops.


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Pork Marinade

Recipe By : Rival K.C. Smoker electric outdoor smoker pamplet
Serving Size : 1 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine -- or butter melted
3 tablespoons lemon juice
1/8 teaspoon thyme -- ground
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 1/2 teaspoons worcestershire sauce
1 1/2 ete tarragon vinegar
1 tablespoon sugar

Combine all ingredients. Place port in a glass dish. Pour marinate over port. Cover and marinate in refrigerator at least 2 hours. Place port on rack and smoke.


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Pork with Eggplant in Hot Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons oil
1 tablespoon ginger root -- fresh
1 each garlic clove
1/4 pound pork -- boneless lean
1 pound eggplant
1/2 cup chicken stock -- or broth
1 tablespoon chinese Hot Chili Sauce -- or
1/2 teaspoon Hot Pepper sauce
2 teaspoons soy sauce
1 1/2 teaspoons cider vinegar
1 to taste black pepper
1 teaspoon sesame oil
1 each green onion -- minced
4 servings rice

Cut port into thin slivers. Cut eggplant into 2"x.5"x.5" strips, about 6 cups. Heat oil in wok, add ginger, garlic & stir fry 10 sec. Add pork, stir fry 2 min. Add eggplant, stir fry 2 min or until begins to soften. Stir in stock, hot sauce, soy sauce. Gently mash eggplant to absorb liquid and fry 1-2 min. or until eggplant is desired tenderness. Add vinegar, pepper and stir fry just to blend. Sprinkle with sesame oil and onion.


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Poultry Marinade

Recipe By : Rival K.C. Smoker electric outdoor smoker pamplet.
Serving Size : 1 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sherry
3/4 cup soy sauce
3/4 cup water
2 each garlic cloves -- minced
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon red pepper
1 pinch orange rind -- grated

Combina all ingredients. Place poultry in glass dish. Pour marinade over poultry. Cover and marinate in refrigerator at least 2 hours. Place on rack and smoke.


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Poultry Marinade Phelan

Recipe By : Rich Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Marinade Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
1/4 cup honey
1/2 cup dry sherry
2 each garlic cloves
1/2 teaspoon ginger root -- ground

All measurements approximate! Fresh garlic and fresh ginger are preferred of course. Combine all ingredients with a wisk. Marinate chicken for several hours and cook. Baste chicken with extra marinade.

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Prize Winning Meat Loaf

Recipe By : Quaker Oats
Serving Size : 8 Preparation Time :0:30
Categories : Beef Main Dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 cup tomato juice
3/4 cup Quaker Oats -- uncooked
1 each egg white -- or 2 slightly beaten
1/4 cup onion -- chopped
1/2 teaspoon salt -- optional
1/4 teaspoon black pepper

Heat oven to 350F. Combine all ingrediants; mix lightly but thoroughly. Press into 8x4 inch loaf pan; bake 1 hour or until meat is no longer pink and juices run clear. Drain; let stand 5 minutes before serving. Makes 8 servings.


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Pumpkin Pie

Recipe By : Cooks Illustrated Nov/Dec 1993 p. 22
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Favorites
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FLAKY PASTRY SHELL
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
10 tablespoons unsalted butter -- 1/4" pats
3 tablespoons ice water -- or 3 1/2
SPICY PUMPKIN FILLING
2 cups pumpkin -- puree plain
1 cup dark brown sugar -- packed
2 teaspoons ginger -- ground
2 teaspoons cinnamon -- ground
1 teaspoon fresh nutmeg -- grated
1/4 teaspoon clove -- ground
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 each egg -- large
BRANDIED WHIPPED CREAM
1 1/3 cups heavy cream -- cold
3 tablespoons confectioner's sugar
1 tablespoon brandy

PASTRY SHELL
1. Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refreigerated for 2 days or, if sealed airtight in a plastic bag, frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all dirextions, from center to edges rotating a quarter turn and strewing flour underneath as necessary after each strike. Flip disk over when it is 9 inches in diameter and continue to roll (but don't rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8" thick.
4. Fold dough in quarters and place the corner in the center of a Pyrex pie pan measuring 9 to 9 1/2" across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2" all around.
5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90degree angle and flute by pressing thumb and index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using a table fork, prick bottom and sides - including where they meet - at 1/2" intervals. Flatten a 12" square of aluminum foil inside shell, pressing it flush against corners, sides and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
7. Adjust oven rack to lowest position, and heat oven to 400F. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hand to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.

FILLING
8. Process first 7 ingredients in a food processor fitted with steel blade for 1 minute. Transfer pumbkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
9. Immediately pour warm filling into hot pie shell. (Ladel any excess filling into pie after it has baked for 5 minutes or so - by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.

WHIPPED CREAM
10. Beat cream at medium speed to soft peaks; gradually add confectioners' sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.


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Quaker Chewy Choc-Oat-Chip Cookies

Recipe By : Quaker Oats
Serving Size : 32 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 1/4 cups brown sugar -- firmly packed
1/2 cup granulated sugar
2 each eggs
2 tablespoons milk
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt -- optional
2 1/2 cups Quick Quaker Oats -- uncooked
OR
3 cups Old Fashioned Quaker Oats -- uncooked
12 ounces semisweet chocolate chips -- 2 cups
1 cup nuts -- chopped (optional)

Heat oven to 375F. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate pieces and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 4 1/2 dozen.

For Easy Bar Cookies: Press dough onto bottom of ungreased 13 x 9 inch baking pan. Bake 20 to 25 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. Makes 32 bars.

High Altitude Adjustments: Increase flour to 2 cups and bake as directed.


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Quick and Easy Quiche

Recipe By : Atlanta Cooknotes p. 120
Serving Size : 4 Preparation Time :0:30
Categories : Breakfast/Brunch Cheese/Eggs
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups onion -- sliced
3 tablespoons butter
1 cup cottage cheese
1 each egg
4 tablespoons sour cream
1/2 teaspoon salt
1 each pepper -- to taste
1 each pastry shell -- 9 inch baked
2 strips bacon -- diced

Preheat oven to 400 degrees. Saute sliced onions in butter until soft but not browned. Remove pan from heat and stir in cottage cheese. Set aside. Mix egg, sour cream, salt, and pepper. Spread onion-cheese mixture in baked pastry shell. Pour egg mixture over it. Scatter diced bacon over top. Bake 15 minutes or until bacon begins to cook. Reduce heat to 350 degrees, and bake ten to fifteen minutes longer. Tart is better served warm rather than hot. It can remain in oven with heat turned off and door ajar for 30 minutes.

Lynda Bradbury Courts

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Quick Onion-Cheese Quiche

Recipe By : The Texas Experience p. 182
Serving Size : 6 Preparation Time :0:30
Categories : Breakfast/Brunch Cheese/Eggs
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped / sliced
2 tablespoons margarine
3 each egg
1 1/2 tablespoons flour
2 teaspoons mustard -- prepared
10 3/4 ounces cream of mushroom soup, condensed
1/2 cup milk
3/4 cup American / Cheddar or Swiss cheese -- grated
1 each unbaked pie shell -- 9 inch

Saute onions in margarine and spread in bottom of pie shell. Sprinkle with cheese. Blend together eggs, flour, mustard, soup and milk, and pour into pie shell. Bake 45 to 60 minutes at 350F. Wait 10 minutes before serving. Serves 6.

Variation: May add ham, bacon, chicken, shrimp, mushrooms, etc. to egg misture as desired.

Lee Williams

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Rasberry Lemonaide

Recipe By : Deb Phelan
Serving Size : 12 Preparation Time :0:15
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces frozen lemonaide concentrate -- thawed
20 ounces raspberries, frozen -- sweetened
3 Tablespoons sugar
2 liters club soda -- chilled

In a blender, conbine lemonaide concentrate, raspgerries and sugar. Cover and prcessuntil blended. Strain to remove seeds.

In a 4.5Q container combine rasbery mixture, club soda and ice cubes; mix well and service immediately. Yields 3.5 quarts.

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Red Chili Enchiladas

Recipe By : The Feast of Santa Fe p.217
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Mexican
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups red chili sauce -- Basic
12 each corn tortillas -- white or blue
12 ounces monterey jack cheese -- shredded
1 medium onion -- chopped
1/2 cup vegetable oil -- for frying
1 each green onion -- chopped for garnish

Set up your enchilada assembly line first: Using 2 7- or 8-inch skillets, place about 3/4 cup of sauce in one and heat to warm over low heat. Reserve the remaining sauce, also warm, in a saucepan to the side. Fill the other skillet with 1/2 inch of vegtable oil and heat it over medium heat (you are aiming for a temperature which will cause the torrilla to sizzle when it firsh touches the oil). On the counter beside the stove, where assembly will take place, position a plate to hold the tortillas as they emerge from dipping, a baking dish which will receive the rolled-up enchiladas, the pile of grated cheese and the chopped white or yellow onion. The baking pan should be large enough to hold all 12 rolled enchiladas in one layer - they are not stacked.

Preheat the oven to 325F.

Now the assembly begins. First, evenly nap, or coat the bottom of the baking dish with a thin layer of sauce to prevent sticking when the enchiladas are baking. Using tongs (the ordinary kitchen variety without serrations) or a large spatula with no sharp corners, lower 1 tortilla into the oil. Hold it on one side for a second or two, flip to the other for another second, and immediately lift out to drain. Next transfer the softened tortilla with your tongs to the chili sauce in the second skillet and repeat the dipping procedure, once again taking only 3 to 5 seconds to moisten both sides with sauce.

Note: If this is you first time making enchiladas, you wil see that the dipping is messy, no matter how carefully you try to keep oil out of the sauce and vice versa. Tortillas are also capable of tearing, creasing and wrapping themselves into unwanted shapes. Proceed anyway, for it does not matter if the tortilla is perfectly evenly coated, so long as you make an effort, and the slightly torn ones can still be rolled up.

Place the dipped tortilla on the plate beside the stove. Sprinkle no more than 2 tablespoons or so of Jack cheese in a line across the bottom half, immediately sprinkle a teaspoon or so of chopped onion across the cheese, and roll the filled tortilla into a loose cylinder. Place in the baking pan seam side down, so that the enchilada will not unroll.

Continue in the same fashion with all 12 tortillas, replenishing the skillets as needed. Be frugal with you filling; there should be about 1/2 of the cheese left for topping. Work quickly, but take time to drain the oil from the tortillas so that they will not be unpalitably greasy.

When the baking dish is full, spoon any sauce remaining in the dipping skillet, as well as the sauce reserved in the saucepan, over the enchiladas, paying special attention to coat the ends. If you run short of sauce, moisten just the ends; they are the most prone to drying out. Sprinkle the remaining cheese down the center of the rolls. Place in the oven and bake for 10 to 15 minutes, or until the cheese is melted (but still soft and glossy) and the edges of the sauce bubbling. You can cover the pan loosely with foil for baking, but that is not necessary unless you have run so short of sauce that you are afraid the dish will dry out. (To avert this possiblity, you can work with 3 or 4 cups of sauce rather than the 2 cups called for.) Serve immediately, garnished with a sprinkling of green or white onion.


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Reuben Snacks

Recipe By : Guten Appetit (Best of the Best from Indiana)
Serving Size : 36 Preparation Time :0:45
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rye bread crumbs
1 cup Swiss cheese -- shredded
1 cup corned beef brisket -- shredded
1 cup sauerkraut -- chopped, drained
1/2 cup butter -- melted

Combine crumbs, cheese, and corned beef. Add kraut, mixing well. Pour melted butter over mixture and mix again. Press mixture together and let stand a short time. Form into balls (golf size of smaller). Bake at 375F for 20 minutes. Makes about 3 dozen.

note: Use Thousand Island or Russian dressing as a dip.


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Risotto alla Milanese

Recipe By : Private Collection - Junior League of Palo Alto
Serving Size : 6 Preparation Time :0:45
Categories : Italian Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons butter
1 each onion -- finely chopped
1 cup dry white wine
2 cups long-grain rice -- white
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon saffron threads
4 cups chicken broth
3 tablespoons butter
1 cup parmesan cheese -- freshly grated

A great "crowd-pleaser", you may prepare ten times this recipe without sacrificing more than a few additional minutes. It is delicious and versatile, complementing the most formal, as well as casual, menus. Try it with "Chicken Breasts alla Marcherita" and "Braised Peas with Lettuce".

Melt 5 tablespoons of butter in a 4-quart saucepan over moderate heat. Add onoin and stir until transparent but do not brown. Add wine and cook over a brisk flame until evaporated.

Add rice, season with salt and white pepper, and stir until every grane is coated with butter. Add saffron and about two cups of chicken broth. Let it almost completely evaporate before adding remaining broth, a little at a time. Reduce heat, continuing to cook, uncovered and stirring frequently, for about 20 to 25 minutes or until it has reached the "al dente" stage (a nutty-like texture). Remove from the fire and add remaining butter plus several tablespoons of the grated cheese.

Place rest of cheese in a serving bowl for those guests who wish extra.


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Roadside Potatoes

Recipe By : Judy Knudtson (via Mom Phelan)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces hashed brown potatoes -- frozen
1 pint half and half
1 cup milk
1/4 pound margarine
2 teaspoons salt
1/2 cup parmesan cheese -- grated

Thaw the hash brown potatos. Melt half & half, milk, margarine and salt together. Pour over hash browns, which have been broken into small pieces. sprinkle with cheese. Bake 1 - 1 1/2 hours at 350F. Let stand 10 min.

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Roasted Garlic Puree Dip

Recipe By : The Garlic Lovers Cookbook II p.12
Serving Size : 3 Preparation Time :1:30
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 heads garlic -- about 72 cloves
16 ounces cream cheese
4 ounces blue cheese
3/4 cup milk
2 tablespoons parsley -- fresh chopped
fresh vegetables

Remove outer covering on garlic. No not peel or separate the cloves. Place each head on a large square of heavy aluminum foil. Fold up the foil so the cloves are completely wrapped. Bake for 1 hour at 350F. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish. Sprinkle with parsley. Serve as a dip with crudites (mixed fresh vegetables, sliced for dipping) for dipping. Makes about 5 cups.

Winner Best Recipe using Most Garlic 1984 Recipe Contest: Mary Fencil, Forestdale, MA

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Salsa Schuback large

Recipe By : Tim Schuback 2/26/94
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces
Dip Mexican
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white vinegar -- 5% acidity
2 each lime -- juiced
6 ounces v-8® vegetable juice
2 ounces whiskey
1 tablespoon cumin
2 teaspoons salt
1 teaspoon tabasco sauce
3 each garlic clove -- mashed
1 cup salsa -- prepared
6 ounces tomato paste
8 ounces black olives -- sliced
12 ounces green chiles -- chopped
1 each carrot -- shredded
6 each jalapeno peppers -- seeded and chopped
1/4 cup cilantro -- fresh, chopped
1 cup green bell pepper -- chopped
2 each medium onions -- chopped
10 cups fresh tomatoes -- chopped (10-12)

Combine everything, Makes 1+ gallon

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Salsa Schuback small

Recipe By : Tim Schuback 2/26/94
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces
Favorites Dip
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup white vinegar -- 5% acidity
1/2 each lime -- juiced
3 tablespoons v-8® vegetable juice
1 tablespoon whiskey
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon tabasco sauce
1 each garlic clove -- mashed
1/4 cup salsa -- prepared
3 tablespoons tomato paste
2 ounces black olives -- sliced
4 ounces green chiles -- chopped
1/4 each carrot -- shredded
2 each jalapeno peppers -- seeded and chopped
1 tablespoon cilantro -- fresh, chopped
1/4 cup green bell pepper -- chopped
1/2 each medium onions -- chopped
2 1/2 cups fresh tomatoes -- chopped (2-4)

Combine everything, Makes 1+ quart

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Sauteed New Potatoes with Garlic and Herbs

Recipe By : Heart and Soul p.228 (Junior League of Memphis)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
1/3 cup onion -- chopped
4 each garlic cloves -- small, minced
2 pounds new potatoes -- small
1 tablespoon fresh rosemary -- snipped
or
1 teaspoon dried rosemary -- crushed
1 tablespoon fresh marjoram -- snipped
or
1 teaspoon dried marjoram -- crushed
1 1/2 tablespoons fresh thyme -- snipped
or
1/2 teaspoon dried thyme -- crushed
salt
pepper

In a 12-inch skillet, heat olive oil. Add onion and garlic; book for 5 minutes over medium heat. Add potatoes and toss to coat well. Cook, covered, over medium heat for 20 minutes, turning often. Add rosemary, marjoram, and thyme. Cook for 10 to 15 minutes more or until tender and brown, turning often. Season to taste with salt and pepper.


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Seafood Casserole

Recipe By : Marsh Supermarkets
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mushroom -- fresh sliced
2/3 cup onion -- chopped
2 tablespoons margarine
2 1/2 cups rice -- cooked
2 tablespoons parsley -- chopped
2 ounces pimiento -- diced
1/2 teaspoon poultry seasoning
1 to taste salt and pepper
1 1/2 pounds flounder -- or other filet
1 tablespoon lemon juice
6 each tomato -- slices, fresh
6 tablespoons cheddar cheese -- extra sharp

In a skillet cook mushrooms and onions in margarine until onoins are tender. Stir in rice, parsley, pimento and seasonings. Mix well: Turn into a shallow, greased, 2 qt. casserole. Brush fillets with lemon juice and arrange on top of rice. Season with salt and pepper. Bake at 350 F 20 minutes. Spoon one tablespoon of cheese on each tomato slice and continue baking 5 minutes.


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Sesame Asparagus and Shrimp

Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 6 Preparation Time :0:30
Categories : Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds asparagus -- fresh
1 1/2 pounds shrimp -- med, to large raw
1/4 cup peanut oil
1 each onion -- sliced
4 teaspoons soy sauce
1 tablespoon sesame seeds -- toasted
1 teaspoon salt -- optional

It's beautiful!

Wash and trim asparagus. Cut into 2-inch pieces, discarding tough ends. Shell and devein shrimp.

Heat oil in a large skillet or wok over medium-high heat. Stir-fry asparagus, shrimp, and onion until shrimp are pink and vegetables tender-crisp; about 3-5 minutes. Stir in soy sauce, sesame seeds, and salt. Serve with steamed rice.


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Sheperd's Bred Fondue

Recipe By : San Fransisco Encore p.36
Serving Size : 12 Preparation Time :0:45
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each green onions -- chopped
1/2 cup parsley -- chopped
6 tablespoons butter
2 tablespoons flour
1 cup half and half
4 ounces cream cheese
6 ounces Swiss cheese -- grated
1 tablespoon sherry
1 tablespoon worcestershire sauce
1/2 teaspoon horseradish
2 teaspoons lemon juice
1 x salt -- to taste
1 x red pepper -- to taste
1/2 pound crab meat
4 ounces almond slivers -- toasted
1 each round loaf bread -- unsliced

Preheat oven to 375F. Saute the onions and pasley in the butter. Stir in the flour and continue cooking for an additional minute. Slowly blend in the half-and-half and stir until thickened. Add the remaining ingredients, except the crab, almonds and bread. Mix well. Fold in crab.

Slice the top off of the loaf and save. Remove the soft inside of the bread. Fill the cavity of the bread with the crab mixture and sprinkle with the toasted almonds. Replace the top and wrap the loaf in foil. Bake for 30 minutes or until hot. Serve with Italian breadsticks or toasted rounds of French bread.

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Shrimp Bascom

Recipe By : Chef Paul Prudhomme's Fork in the Road p.134
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Main Dish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING MIX
2 teaspoons paprika -- sweet
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon thyme -- leaves dried
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
THE REST OF THE STUFF
1 pound shrimp -- med, peeled
1 cup onions -- chopped
3/4 cup green bell pepper -- chopped
1/4 cup celery -- chopped
2 teaspoons fresh garlic -- minced
1/2 cup apple juice
2 cups fresh tomato -- peeled, diced *
1 tablespoon olive oil
1 cup seafood stock -- defatted
1/4 cup green onions -- sliced
4 cups long-grain rice -- white, cooked

* or 1-14 /12 ounce can of diced tomatoes

Combine the seasoning mix ingredients in a small bowl.

Sprinkle the shirmp evenly with 2 teaspoons of the seasoning mix, combine thoroughly, and set aside.

Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350F, about 4 minutes.

Add the onions, bell peppers, celery, garlic, and 1 tablespoon of the seasoning mix. Stir and cook, scraping the bottom of the pan occasionally to clear it of all brown bits, for 4 minutes. Stir in the apple juice, clear the bottom of the pan, and continue to cook until all the liquid evaporates, about 4 to 5 minutes. Add the remaining seasoning mix and the tomatoes, clear the bottom of the skillet, mix well, and cook 6 to 7 minutes. Remove from the heat and transfer the contents of the skillet to a blender along with the oil and process until the vegetables are pureed, about 2 to 3 minutes. Return the pureed mixture to the skillet, add the stock, and whisk to blend. Turn the heat back to high, bring to a boil, and cook 3 minutes. Add the shrimp and green onions, and cook just until the shrimp turn pink and begin to plump, about 3 to 4 minutes. Serve over the rice.


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Shrimp Diane

Recipe By : Prudhomme
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds shrimp -- med, w/heads *note
6 tablespoons fish stock -- or shrimp stock
3/8 pound unsalted butter -- 1 1/2 sticks
1/4 cup green onion -- finely chopped
3/4 teaspoon salt
1/2 teaspoon garlic -- minced
1/2 teaspoon cayenne pepper -- ground
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon sweet basil -- leaves dried
1/4 teaspoon thyme -- leaves dried
1/8 teaspoon oregano -- leaves dried
1/2 pound mushroom -- cut 1/4" slices
3 tablespoons parsley sprigs -- finely chopped
1 each french bread loaf -- pasta or rice

Note: If shrimp heads are not available, buy 1 pound of shrimp without heads but with shells for making stock (I used bottled clam juice)

Rinse and peel the shimp; refrigerate until needed. Use shells and heads to make the shrimp stock.

In a large skillet melt 1 stick (8T) of the butter over high head. When almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth- motion. Add the mushrooms and 1/4 c of the stock; then add the remaining 4 T butter in chunks and continue cooking, continuing to shake the pan. Before the butter chunks are completely melted, add the parsley, then the remaining 2 T (tablespoons) stock; continue cooking and shaking the pan until all the ingredients are mixed thoroughly and butter sauce is the consistency of cream.

Serve immediatley in a bowl with lots of French bread on the side, or serve over pasta or rice.

My notes: I don't add the salt and I used clam juice instead of making my own shrimp stock. This recipe easily served 3 people instead of 2.

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Crisp Shrimp Fritters (Tortillitas de Camarones)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound small shrimp -- peeled
1 1/2 cups chickpea flour -- or regular flour
1 tablespoon parsley -- chopped
3 each scallions, white and some green part -- chopped fine
1/2 teaspoon sweet paprika
salt
extra virgin olive oil -- for frying

Boil the shrimp to cook reserving 1 cup of the water when finished. Refrigerate the shrimp.

Combine the flour, parsley, scallions and paprika. Add a pinch of salt and the reserved water (cooled). Mix until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.

Mince the shrimp finely. The pieces should be the size of coffee grounds. Add to the refrigerated batter.

Pour the olive oil to a depth of 1 inch in a heavy saute pan and heat over high heat to about 350F. Drop tablespoons of the batter into the oil and fry until golden brown.

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Shrimp Mold

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tomato soup, condensed
1/4 cup water -- cold
1 package gelatin -- unfalvored
8 ounces cream cheese
8 ounces mayonnaise
1 cup celery -- chopped
1/4 cup onion -- chopped
12 ounces shrimp -- baby, frozen

Heat soup. Add gelatin to cold water. Add to soup and heat until gelatin dissolves. Add cream cheese. Beat with electric beaters until smooth. Add mayo and remaining ingredients. Pour into mold and chill.

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Shrimp Pineapple Stir Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cornstarch
4 tablespoons teriyaki marinade
1/2 pound shrimp -- medium
3/4 cup chicken broth
2 tablespoons oil
2 each celery ribs
1 each green pepper -- seeded and chunked
1 each onion -- chunked
1 tablespoon ginger root
1 can pineapple chunks in juice -- drained
4 servings rice

Combine 1T cornstarch, 1T teriyake sauce, stir in shrimp. Blend remaining cornstarch, teriyake sarce and broth, set aside. Heat 1T oil in wok. Add shrip & stir fry 1 min, remove. Heat remaining oil, add celery, green pepper, onion and ginger, stir fry 4 min. Stir in shrimp, pineapple, & soy mixture. Cook and stir until mixture boils and thickens. Serve with rice.

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Special K D'Lites

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup corn syrup
1/4 cup brown sugar -- packed
2 tablespoons peanut butter
6 cups Special K cereal
1/3 cup raisins

Cook corn syrup & sugar in pan over med heat, stirring constantly until sugar dissolves & mixture bubbles. Remove from heat. Stir in peanut butter. Add Special K & raisins. Stir until well coated. Press mixture into 9x13" buttered pan. Cool; cut into 24 bars. 70 calories each.


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Spinach Balls

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces frozen spinach -- chopped
2 cups stuffing -- herb mix
-- (Stove Top Chicken)
1 cup parmesan cheese -- grated
6 each eggs -- beaten
3/4 cup margarine -- softened
salt and pepper -- to taste

Cook frozen spinach according to package and drain well. Combine all ingredients, mixing well. Roll mixture into small balls. Freeze, covered with foil. To serve, place spinach balls in oven until brown at 350F for 20 minutes. Yields 50 to 60 balls.


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Spinach Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dip
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each bread -- loaf, firm, round
10 ounces frozen spinach -- thawed and drained
-- chopped
8 ounces waterchestnuts, canned -- drained
1 5/8 ounces Knorr vegetable soup mix
1 cup sour cream
1 cup mayonnaise -- or salad dressing
1/3 cup green onion -- chopped

Mix everything but the bread. Hollow out the bread and cut / break the bread into small chunks. Put the dip inside the bread and serve. You may need additonal bread for dipping.


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Spinach Dip ala Birds Eye

Recipe By : Birds Eye
Serving Size : 1 Preparation Time :0:30
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces spinach -- frozen, chopped
3 tablespoons parmesan cheese -- grated
3 tablespoons ranch salad dressing
1/2 cup sour cream -- or plain yogurt
1/2 teaspoon basil -- dried
1/2 teaspoon garlic powder

Cook spinach according to package directions; drain well and chill.

Combine all ingredients in bowl; mix well. Serve chilled.


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Spinach Pies (Spanicopita)

Recipe By : The Grugal Gourmet Cooks Three Acient Cuisines p.89
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages spinach, frozen, chopped -- defrosted, squeezed
-- dry
4 each eggs -- beaten
1/2 pound feta cheese -- crumbled
1 bunch green onions -- chopped
1/4 cup fresh dill -- OR
1 tablespoon dried dill weed
1/2 pound butter -- melted but not hot
1 pound phyllo dough -- prepared package

(Same directions as the cheese pies:)
Mix all of the ingredients [except the butter and the phyllo dough] for the filling.

Now, calm down! These are really easy to make. Put a couple of sheets of waxed paper on your counter. Open the phyllo package and unwrap the dough. Now you must work quickly as the dough will dry out in very little time. Place a sheet of dough on the counter and quickly brush it with some of the melted butter. Place 2 tablespoons of filling at the narrow end of the dough and begin to roll it up in the dough. Use wide rolls rather than narrow ones. After two rolls, fold one side to the center. Roll one more time and fold the other side to the center, thus giving you a neat package. Continue rolling and place the package, seam side down, on an oiled baking sheet. Brush the top with more butter and continue with the next one.

Bake at 400F for 25 to 30 minutes, or until the pies are a light golden brown. Serve warm.


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Steamed Walnut Spongecake combo

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
3 each egg
1/4 teaspoon salt
2/3 cup sugar
1/4 teaspoon vanilla
3/4 cup flour, cake -- sifted
1/2 cup walnuts -- finely chop, toasted
1/2 teaspoon lemon peel -- grated
ICING
1/4 cup apricot preserves
1 tablespoon sugar
1 1/2 teaspoons soy sauce
2 cups walnuts -- toasted

CAKE: Beat eggs w/salt in bowl until foamy. Add sugar & vanilla. Beat on high speed 5 min. Fold in flour, walnuts & lemon peel. Pour into greased 9" square or round baking pan. Steam over boiling water 18-20 min. or until cake springs back when lightly touched. Cool in pan on wire rack 10 min. Turn out onto serving plate. Best served warm.

ICING: Combine preserves, sugar & soy in sauce pan. Heat over med heat until preserves melt stirring constantly. Remove from heat & stir in walnuts. Spread out onto lightly oiled baking sheet. Bake in preheated 275 oven 20 min. or until walnuts dry to touch. Remove walnuts & cool on wax paper. Store in an airtight container.


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Stuffed Mushrooms Phelan

Recipe By : R. Phelan
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces mushrooms -- whole, large
4 each bacon slices
1 each medium onions
1/2 cup bread crumbs
6 ounces crab meat -- (small can)
3 tablespoons fresh parsley -- chopped
1/2 pound monterey jack cheese -- grated

Fry bacon until crisp. Remove and crumble when cool. Use some of the bacon grease to fry the onions until clear. Take the stems (chopped) of the mushrooms and add to the oinons. Then add the bread crumbs, crabmeat and parsley. Stuff the mushrooms with the mixture and top with the Jack cheese. Bake until cheese melts.

The stuffing without the breadcrumbs and the Jack cheese added makes a great steak or chicken stuffing!

9/4/89 Rich Phelan


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Summer Veggie Salad

Recipe By : Mom Phelan
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SALAD
2 cups broccoli -- chopped
2 cups cauliflower -- chopped
2 cups peas, frozen
1 bunch green onion -- chopped
2 cups celery -- chopped
DRESSING
1 cup sour cream
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt

Combine all dressing ingredients and toss into salad.

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Sun Baked Salsa

Recipe By : The Marleys
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 each tomatoes
3 each onion
1 x jalapeno
1/2 each bell peppers red
1 x cilantro
1/3 cup white vinegar
1 tablespoon brown sugar
1 tablespoon cumin
1 to taste salt and pepper
1/2 head garlic
1 squeeze lime -- fresh

Cut up all vegitables. Add vinegar, sugar, cumin and spices. Stir. Cover with plastic wrap. Set in direct sun for 3-4 hours. Chill 1 hour.

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Swedish Nut Cake

Recipe By : Connie Lackey, Beech Grove, IN 6-Aug-88
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 cups sugar
2 each eggs -- beaten
1 1/2 teaspoons baking soda
3 teaspoons vanilla
20 ounces pineapple -- can, undrained
1 cup nuts -- chopped
8 ounces cream cheese -- softened
1 package powdered sugar
1/4 pound butter -- softened

CAKE
Mix by hand the flour, sugar, eggs, soda, 1t vanilla, pineapple and and nuts. Grease and flour 9x13 pan. Bake @ 350 for 35-45 min.
ICING
Beat cream cheese, butter and vanilla. Gradually add powdered sugar beating after each addition.

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Swiss Dip

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Appetizers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- not fat-free
1 1/2 cups swiss cheese -- shredded
1/3 cup mayonnaise -- can use lite
2 tablespoons green onions -- chopped
1/8 teaspoon pepper
1/3 cup almond slivers

Mix all but half of the almonds. Put in a shallow pan. Bake 10 minutes at 350F. Topwith remaining almonds and bake 5 minutes more. Serve hot with crackers.

January 27, 1996


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Swiss Vegetable Medley

Recipe By : Chris Anderson
Serving Size : 6 Preparation Time :0:05
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces frozen veggies -- assorted
1 can cream of mushroom soup, condensed
1 cup swiss cheese -- shredded
1/3 cup sour cream
1/4 teaspoon black pepper
4 ounces pimiento -- chopped, drained
2 3/4 ounces Durkee French Fried onions

Frozen veggies should be Broccoli, Carrots, Cauliflower, thawed and drained Combine veggies, soup, 1/2c cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into a 1 quart casserole. Bake, covered at 350F for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes. Prep time, 5 minutes!


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Taco Meatloaf

Recipe By : O'Malia's Cooking School
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean beef -- ground
8 ounces tomato sauce -- 1 can
1/2 cup bread crumbs -- soft
1/2 cup onion -- chopped
1/4 cup green pepper -- chopped
2 tablespoons green chiles -- chopped
1 each egg -- beaten
1 1/4 ounces taco seasoning mix
4 ounces cheddar cheese -- shredded (1cup)
1 pinch chili powder -- to taste
1 pinch jalapeno peppers -- optional
1 as needed corn chips

OVEN METHOD
Combine ground beef, tomato sauce, breadcrumbs, onion, green pepper, chiles, egg, and taco seasoning mix in a large mixing bowl; mix well. Press half of mixture into a 9x5x3 inch loafpan. Top with cheese; press remaining meat mixture over cheese.

Bake at 350 for 1 hour.

Drain meatloaf well, and invert onto a serving plate. Top with sour cream, sprinkle with chili powder. Garnish with jalapeno peppers, if desired. Serve with corn chips. Yield: 6 to 8 servings

MICROMETHOD
Combine ground beef, tomato sauce, breadcrumbs, oinion, green pepper, chiles, egg, and taco seasoning mix in a large mixing bowl; mix well. Press half of mixture into a 12 cup ring mold. Top with cheese; press remaining meat mixture over cheese.

Cover with a heavy duty plastic wrap, and vent to allow steam to escape. Microwave at HIGH for 15 minutes rotating pan a half-turn after 7 1/2 minutes.

Drain meatloaf well, and invert onto a serving plate. Top with sour cream; sprinkle with chili powder. Garnish with jalapeno peppers, if desired. Serve with corn chips. Yield 6 to 8 servings.

Note: You may substitute ground turkey, pork or a mixture of ground pork and lean hot sausage for the beef.


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Tempura Sauce

Recipe By :
Serving Size : 4 Preparation Time :10:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
2 cups chicken broth
2 tablespoons sweet sherry
1 tablespoon sugar
3/4 teaspoon ginger

Mix, bring to boil, simmer 5 minutes


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Tequila-Lime Chicken

Recipe By : Bon Appetit Auguts 2000
Serving Size : 6 Preparation Time :0:20
Categories : Favorites Main Dish
Meats Mexican
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lime juice -- fresh
1/2 cup tequila
1/2 cup orange juice
1/4 cup fresh cilantro -- chopped
2 tablespoons jalapeno -- seeded and chopped
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon black pepper -- ground
2 cloves garlic -- minced
6 each chicken breast -- boneless

Mix first 8 ingredients in bowl. Add chicken; turn to coat. Cover; chill overnight.

Notes: Marinate only 2-3 hours. Try adding a clove or two of minced garlic.

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Teriyake Sauce

Recipe By : Donna
Serving Size : 4 Preparation Time :10:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup saki -- sweet
1/2 cup soy sauce
2 tablespoons sherry -- dry
1 teaspoon sugar, brown
1 teaspoon sugar -- white
1 to taste ginger

Mix well.

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The King's Grilled Tenders

Recipe By : Heart & Soul p.175
Serving Size : 12 Preparation Time :0:00
Categories : Marinade Meats
Pork Main Dish
Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cooking oil
3/4 cup soy sauce
1/2 cup balsamic vinegar
1/3 cup fresh lemon juice
1/4 cup worcestershire sauce
2 tablespoons dry mustard
2 tablespoons parsley -- snipped
1 tablespoon pepper -- ground
2 each garlic cloves -- minced
3 pounds pork tenderloin -- (3 at 1 pound each)

For marinade, combine oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, dry mustard, parsley, pepper, and garlic. Cover and refrigerate for 3 hours.

Place tenderloins in a plastic bag set into a shallow dish. Pour marinade over meat. Close bag. Marinate in the refrigerator overnight, turning bag occasionally to distribute marinade.

Drain tenderloins. Place tenderloins on cooking grid. Grill, covered, directly over medium coals for 14 to 20 minutes or until no pink remains. Slice to serve. Makes 10 to 12 servings.

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The Next Best Thing to Robert Redford

Recipe By : Connie Lackey, Beech Grove, IN 2-Aug-84
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour -- unsifted
1/2 cup butter -- softened
1 cup pecans -- chopped fine
8 ounces cream cheese -- softened
1 cup sugar
9 ounces Cool Whip®
6 3/4 ounces instant pudding mix -- chocolate

BOTTOM LAYER:
Mix together flour, butter and nuts until crumb-like. Press into a greased 9x13" pan and bake in 350 oven until lightly golden. Cool. MIDDLE LAYER:
Beat cream cheese with sugar until smooth. Fold in half of cool whip and spread over cooled crust.
TOP LAYER:
Beat mild into pudding mixes until smooth and thickened. Spread over middle layer. Spread remaining whipped topping over this. A grated chocolate candy bar can be sprinkled on top, if desired. Cover and refrigerate overnight.

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Tomato, Bacon, and Basil Salad

Recipe By : Heart and Soul (Junior League of Memphis) p. 73
Serving Size : 6 Preparation Time :0:20
Categories : Appetizers Favorites
Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups cherry tomatoes -- halved
6 slices bacon -- cooked and crumbled
1/3 cup basil, fresh -- snipped
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon dry mustard
1 each garlic clove -- minced
4 tablespoons extra virgin olive oil
salt and pepper -- to taste
fresh basil sprigs

In a bowl, toss together tomatoes, bacon, and basil. For dressing, in a small bowl combine vinegar, sugar, dry mustard, garlic, salt, and pepper. Add olive oil in a steady stream, whisking until blended. Pour dressing over tomato mixture. Toss lightly. Garnish with additional fresh basil sprigs, if desired. Makes 6 side-dish serving.

4 July 2000

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Velveeta Macaroni and Cheese Recipe

Recipe By : Velveeta Cheese
Serving Size : 4 Preparation Time :0:15
Categories : Main Dish Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups macaroni
1/2 cup milk
16 ounces Velveeta cheese -- cut up
1/2 cup milk
1 dash pepper

COOK macaroni as directed on package; drain well. Return to same pan.
ADD remaining ingredients to same pan. Stir on low heat until Velveeta is melted. Serve immediately. Makes 4 to 6 servings.

Variations:

Microwave: Microwave Velveeta and milk in 1 1/2 quart microwavable casserole on High 3 minutes, stirring after 1 minute. Stir in cooked macaroni and pepper.

Classis Baked: Spoon macaroni mixture into 1 1/2 quart casserole. Bake at 350F for 20 minutes.

Salsa Mac n'Cheese: Omit pepper. Stir 1/2 lb. ground beef, cooked and drained, and 1 jar (8 oz.) PACE Picante Sause or Salsa into macaroni mixture.


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Vermont Pork Chops

Recipe By : The book of Grilling and Barbecuing p.51
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Marinade
Meats Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each pork chops -- 1 inch thick
4 each green onions -- trim, finely sliced
2 each garlic cloves -- very finely chopped
1/4 cup maple syrup
1 tablespoon ketchup
1 teaspoon ketchup
1 cup apple juice -- unsweetened
1/8 teaspoon chili powder
1/8 teaspoon cinnamon -- ground
1/8 teaspoon pepper -- finely ground
1 teaspoon salt
8 each pecans -- to 12

Dip the pecans into maple syrup. Use the green onion flowers to garnish.

Trim surplus fat from chops and pierce on both sides.

To prepare marinade, combine sliced green onions, garlic, maple syrup, ketchup, apple juice, chili powder, cinnamon, pepper and salt in a large shallow dish. Stir briskly to thoroughly blend in ketchup. Add chops, turning to coat both sides. Cover and refrigerate at least 2 hours, turning chops over once or twice.

Cook chops on a rack over medium coals 15 to 20 minutes on each side or until no longer pink in center, basting frequently with marinade. Just before serving, spoon remaining marinade over chops, evenly distributing any green onions in bottom of dish. Garnish with pecans and green onion flowers.

Note: this is delicious served with roasted sweet potatoes.

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Walnut Vegetable Stir Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound broccoli -- fresh
1/4 cup chicken broth
4 teaspoons cornstarch
2 tablespoons soy sauce
1 teaspoon sherry -- dry
1/4 teaspoon sugar
3 tablespoons oil
2/3 cup walnuts -- toasted
1 each carrot -- large
1 teaspoon fresh ginger root
1 each garlic clove -- minced
1/2 cup water
4 servings rice

Cut carrots into 1/4" 'coins'. Slice broccili flowerets in half. Cut PEELED stalks into 1/8" slices. Combine broth, cornstarch, soy, sherry, sugar, set aside. Heat 2T oil in wok. Add nuts, stir fry 1 min, remove and drain on paper towels. Heat remaining oil. Add broccili, carrot, ginger, garlic, stir fry 2 min. Add water, cover & cook 2 min until tender crisp. Add soy mixture, cook and stir until sauce thickens & boils. Stir in walnuts. Serve with rice.


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Wings from Hell

Recipe By : R. Phelan
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE
2 1/2 pounds chicken wings
1/4 cup butter
1/2 cup chili pepper sauce -- Durke
1/2 teaspoon tabasco sauce
1 tablespoon honey
1/4 teaspoon worcestershire sauce
1 cup blue cheese salad dressing -- on the side
1 stalk celery -- for garnish

In a large skillet melt the butter over low heat and stir in the remaining ingredients. (Add the hot sauce to taste) Deep fry the wings in peanut oil at 385 for about 10 min, or until browned and crisp. Drain on paper towels. (or bake at 400 for 25 min)
Reheat the sauce and toss the wings in the sauce. Serve with dressing for a dip and celery sticks on the side.


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Yun-Yun Bread

Recipe By : Cindy Hoopingartner
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each onions -- about 1/2#
1 tablespoon butter
1 each egg
3/4 cup sour cream
1 to taste salt and pepper
1 pound bread -- frozen

Heat oven to 425F. Slice the yunyuns. Melt butter. Combine egg and sour cream until just mixed. Stir in butter, some salt & pepper. Add onions & stir to coat. Divide the bread dough into 6 pieces. Roll or pat into 5" circles. Place 2" apart on ungreased baking sheet. Top with the yun-yun stuff - all of it. Bake until golden: 20 mins.

Hints: marinate the yun-yuns longer. If you make your own bread, use different types of bread for variety (cheese, wheat, sourdough, etc). Make a bit of a raised edge on the dough circles to keep the egg/sour cream goop from running off the dough. Drink lots of wine while cooking and eating the yun-yun bread and it will seem like the best damn yun-yun bread you ever ate. Add a dash of chile pepper flakes, garlic, parmesan cheese, or other spices to the mixtrue to make it interesting; add a dash on top to add visual variety, then throw some over you left shoulder to keep the cooking gods appeased.

Cindy Hoopingarner (Alverno Jan 1992) (yun-yun = onion)


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