Curry Halibut Stroganoff Recipe

INGREDIENTS:
2 tb Butter
1/4 cup of Chopped onion
1 teaspoon of Curry powder
8 oz Halibut (cooked and flaked)
1 cn Cream of Chicken soup
1/2 cup of Plain yogurt
1/2 cup of Milk
1/2 teaspoon of Lemon juice
DIRECTIONS:
Saute chopped onion and curry powder in butter. Stir in can of chicken
soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles.
Garnish with tomato slices and parsley, or chopped unsalted peanuts,
currants and chutney. Serves 4-6 (depending on serving portions)
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
DIRECTIONS:
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Beef Goulash Recipe

INGREDIENTS:
1 lb Beef stew meat, cut into
1" cubes
1 md Onion,chopped
2 teaspoon of Cooking oil
1 cn Beer (1 1/2 cups)
3/4 cup of Water
1/4 cup of Tomato paste
1 tb Paprika
1/4 teaspoon of Salt
1/4 teaspoon of Caraway seed
1/4 teaspoon of Pepper
3 Potatoes (about 1 lb.)
1 cn (8 oz) sauerkraut
2 tb Snipped parsley
DIRECTIONS:
In a Dutch oven cook meat and onion in hot oil until meat is
brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and
pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes
into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to
skillet.Cook,covered,about 20 minutes or until vegetables are
tender.Cook,uncovered,10 minutes more or until mixture is thickened
and most of the liquid is evaporated. Serves 4.

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Cold Tofu Appetizer Recipe

INGREDIENTS:
1 pk Tofu; cubed
1 teaspoon of Grated ginger
1 Scallions; finely chopped
1 tb Soy sauce
1 tb Sake (rice wine
DIRECTIONS:
Divide the tofu into four cups. Mix together the sauce ingredients and
sprinkle them on top. Flavor with chili pepper flakes if desired. You can
also sprinkle the tofu with dried bonita flakes. busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
on Nov 08, 1997

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Acorn Squash Souffle Recipe

INGREDIENTS:
2 sm (3/4 lb. ea) acorn squash
4 teaspoon of brown sugar
: grating of fresh nutmeg
1/8 teaspoon of salt
4 TB butter
1/4 teaspoon of ground cinnamon
1 lg egg, separated
1 egg white
: fresh ground black pepper
DIRECTIONS:
Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out
seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water
in a baking dish and bake for 30 minutes
Remove from oven. Using tongs turn squash halves over. Put 1 tbs
butter in each half. Bake again for 30 minutes or until flesh is
tender. Cool for 30 minutes
Carefully remove squash from baking pan and pour butter into a bowl.
Without damaging skin, carefully scoop out flesh from each squash
half and put into same bowl. In blender or food processor, puree the
squash with the reserved butter, sugar, spices, and egg yolk. Pour
into mixing bowl
Whip the egg whites with the salt until it forms stiff peaks. FOLD
into the puree. Work quickly but carefully, preserving the egg white
volume. Pour souffle mixture into squash skin halves and bake 25 min.
or until the tops are brown and beginning to crack. Serve immediately
Notes: adjust amounts of spices to taste. this recipe always gets
compliments whenever i serve it
Shannon E. Wells
DIRECTIONS:
- - - - - - - - - - - - - - - - -
DIRECTIONS:
Recipe By : swells@ariel.unm.edu (squeedle)
DIRECTIONS:
From:
Date:

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Bennigan's Potato Soup Recipe

INGREDIENTS:
Garnett PJXG05A
1 3/4 oz Ham base (2-#40 scoop)
2 qt Chicken stock
8 oz Yellow onion dice
3 oz Margarine
2 lb Potatoes bite size
1 1/2 teaspoon of Black pepper
2 cup of Milk
3 oz Flour
3 oz Margarine
DIRECTIONS:
Combine chicken stock in sauce pan with ham base. Stir until lumps are
gone. In separate stock pot: melt first margarine measurement; add
onion and sautee until transparent. Addpotato bite size pieces and
pepper. Add chicken stock mix and stir until well mixed. Bring
mixture to a boil. In small pan, melt second margarine measure and
add flour to create a roux. It should be light brown in color. When
stock comes to a boil, add roux with a wire whisk. This will cause
the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste. If the soup is too thick,
thin it out with more milk
Recipe By :

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Grandma Mackay's Cranberry Bread Recipe

INGREDIENTS:
2 cup of Flour, all-purpose
1 tablespoon of Orange peel, grated
1 cup of Sugar, granulated
-(one large orange)
1 1/2 teaspoon of Baking powder
1 Egg, beaten
1/2 teaspoon of Baking soda
1 cup of Cranberries, halved
1 teaspoon of Salt
-or chopped
3/4 cup of Orange juice (juice
1 cup of Walnuts or pecans,
-of one large orange)
-chopped
2 tablespoon of Shortening
DIRECTIONS:
Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of
two small loaf pans
In a large bowl, sift together all the dry ingredients (flour, sugar,
baking powder, baking soda and salt). Blend very well.ix together the orange juice, orange peel, melted shortening and beaten
egg. Mix only enough to blend uniformly. Mix in the cranberries and the
nuts; stir gently. Pour the mixture into the loaf pans. Push it to the
corners, leaving the center slightly hollow
Bake about an hour at 350 degrees F. The loaves are done when a toothpick
inserted in the middle comes out clean. Cool completely before cutting. Do
not try to serve warm.

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Mediterranean Summer Salad Recipe

INGREDIENTS:
7 oz Pesto tortellini (1 box)
6 1/2 oz Can solid white tuna
in water, drained
2 md Tomatoes; cut in wedges
1/2 lb Green beans; trimmed
blanched to tender crisp
1 cn Artichoke hearts (14 oz.)
drained and quartered
1/3 cup of Nicoise olives
2 tb Thinly sliced sun-dried
-tomatoes
1 sm Red onion; cut in thin rings
2 tb Thinly sliced fresh basil
1 sm Head romaine lettuce
DIRECTIONS:
DRESSING
2 tb White wine vinegar
1 teaspoon of Chopped capers
1 teaspoon of Anchovy paste or
2 Anchovy fillets; mashed
1 teaspoon of Dijon mustard
1/4 teaspoon of Freshly ground pepper
Salt; to taste
1/2 cup of Olive oil
DIRECTIONS:
Cook tortellini in large pot of rapidly boiling salted water. Boil for
about 25 minutes or until tender, stirring occasionally. Drain
Arrange tuna, tortellini and vegetables on bed of lettuce
In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper
and salt. Slowly whisk oil into the mixture until well combined. Drizzle
over salad or serve on the side
On back of 7 oz. box Amore brand cheese tortellini. Distributed by
Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. Posted
by Cathy Harned
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Cajun Shrimp Tacos With Tomatillo Salsa Recipe

INGREDIENTS:
CHILI SOUR CREAM-
2 cup of Sour cream
2 teaspoon of Chili powder
1/2 teaspoon of Cayenne pepper -SALSA
3/4 lb Tomatillos,* husks removed,
-rinsed, quartered (about 3
-cups)
1/2 cup of Coarsely chopped unpeeled
-green apple (such as Granny
-Smith)
2 tb Coarsely chopped fresh basil
2 tb Coarsely chopped fresh mint -SHRIMP
1 1/2 teaspoon of Chili powder
1 1/2 teaspoon of Paprika
2 lb Uncooked medium shrimp,
-peeled, deveined
2 tb Olive oil
1 tb Minced garlic
16 Purchased taco shells
1 lg Bunch watercress, trimmed
2 Avocados, peeled, pitted,
-cubed
DIRECTIONS:
*A green tomato-like vegetable with a paper-thin husk. Available at
Latin American markets and some supermarkets
For Sour Cream: Whisk all ingredients in medium bowl to blend. Season
with salt. (Can be made 1 day ahead. Chill.)
DIRECTIONS:
For Salsa: Finely chop tomatillos, apple, basil and mint in food
processor. Transfer to small bowl. Season to taste with salt. (Can be
prepared 6 hours ahead. Let stand at room temperature.)
DIRECTIONS:
For Shrimp: Combine chili powder and paprika in large bowl. Add
shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large
skillet over high heat. Add garlic and saut� until fragrant, about 1
minute. Add shrimp; saut� until opaque in center, about 5 minutes.
Season with salt and pepper. Transfer to a small bowl
Preheat oven to 350�F. Arrange taco shells on heavy large baking
sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined
basket. Arrange half of watercress on platter. Top with shrimp. Chop
remaining watercress. Place in small bowl. Place sour cream, salsa,
avocados and chopped watercress in separate bowls
Bon App�tit June 1996

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Lozenges Or Curd Cheese Pastries Recipe

INGREDIENTS:
8 oz Wholewheat shortcrust
-pastry
8 oz Cottage cheese
1 oz Raisins, finely chopped
1/2 oz Pine nuts, toasted &
-chopped
-sugar to taste
-lemon juice to taste
DIRECTIONS:
Roll the pastry out very thin and cut it into small rectangles
approximately 6x3 inches. You should have at least 24. Bake them in a
moderately hot oven (375F for ten minutes or till they are crisp and
brown. Remove them and cool on a rack. Meanwhile mix the curd cheese
with the ginger or raisins, the pine nuts and the sugar and lemon to
taste. Set aside. When you are ready to serve, sandwich together two
pieces of pastry with the cheese mixture. They can be used as a
dessert or as a snack.

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Raisin Bran Muffins Ww Recipe

INGREDIENTS:
3 oz Cereal, Bran flakes w/raisin
1 1/2 cup of Flour, whole wheat
1/4 cup of Sugar, granulated
1 tb Baking powder
1 cup of Milk, skim
6 tb Margarine, unsalted
- melted
1 Eggs
- beaten
DIRECTIONS:
Preheat oven to 400F. Combine cereal, flour, sugar and baking powder,
using a fork. Combine milk, margarine and egg; add to dry mixture, and use
a fork to combine do not overmix or beat. Spray muffins tins with cooking
spray, divide batter amoung cups and bake for 15 - 20 minutes, until
browned or toothpick comes out clean. Remove to rack and cool
Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35 Optional Calories
DIRECTIONS:
Nutritional Analysis per serving: 153 calories, 4 g.
protein, 7 g. fat, 21 g. carbohydrates, 89 mg.
calcium, 171 mg. sodium, 23 mg. cholesterol
Calories from fat: 39%
DIRECTIONS:
Original recipe from Weight Watchers "Quick Start Plus Program" cookbook.
Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]
DIRECTIONS:
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Campbell's Honey Mustard Wings Recipe

INGREDIENTS:
1 lb Campbell's dry onion with ch
Soup and recipe mix; dry
1/2 cup of Honey
1/4 cup of Spicy brown mustard
16 Chicken wings; whole or cut
Season-all; to taste
DIRECTIONS:
Recipe by: Campbell's Soup Ad, 11-94 modified by Vicki Schlining
Preparation Time: 1:00 1. In a large bowl, combine soup mix, honey,
and mustard. Set aside
2. Cut wings at joints and discard the tips, or leave the wings
whole. Add chicken to soup mixture. Toss to coat
3. Place chicken in a baking pan greased with Pam spray. Sprinkle with
Season-All. Bake at 375 degress F for about 1 hour or until chicken
is don turning once if desired. If wings are getting too brown too
soon, cover wi tin foil during the latter part of baking time.

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French-Fried Shrimp Recipe

INGREDIENTS:
2 lb Medium or large fresh shrimp
1 cup of All-purpose flour
1/2 teaspoon of Sugar
1/2 teaspoon of Salt
1 Egg; slightly beaten
1 cup of Cold water
2 tb Vegetable oil
Hot vegetable oil
DIRECTIONS:
Peel shrimp, leaving the last section of shell and tail intact. Butterfly
shrimp by cutting along outside curve almost through; remove vein. flatten
shrimp and set aside. Combine flour, sugar, salt, egg, water , and 2
tablespoons oil; beat until smooth. Dip shrimp into batter, and fry in deep
hot oil until golden. Yield: 4 to 6 servings
NOTES : Submitted by Mrs. Debra Lancaster, Hawkinsville, Georgia
Recipe by: Southern Living 1979 Annual Recipes
DIRECTIONS:
Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997

Chili Lima Beans With Fresh Dill Recipe

INGREDIENTS:
Stephen Ceideburg
1/4 cup of Large dried lima beans
1/2 tb Light vegetable oil
1/4 teaspoon of Cumin seeds
1/2 cup of Chopped onion
2 Garlic cloves, peeled,
-crushed
1 Half-inch piece fresh
-ginger, peeled
1/2 cup of Peeled, chopped tomato
2 tb Flaked coconut
2 tb Chopped fresh cilantro
2 1/2 cup of Water
1/4 teaspoon of Cayenne pepper
1/2 teaspoon of Paprika
1/2 teaspoon of Salt, or to taste
1 tb Chopped fresh dill
DIRECTIONS:
Dalnas are the ingenious creations of cooks from Orissa, in eastern
India. Traditionally, the dish is prepared with yellow mung beans,
but I have created this recipe using readily obtainable large lima
beans. To round out the menu, accompany this robust stew with rice
pilaf
Rinse lima beans. Soak in water to cover for 6 hours, or overnight.
Drain and rinse again. Set aside
Heat oil in a small heavy skillet over medium-high heat. Add cumin,
onion, garlic and ginger. Stir and cook until onion starts to brown,
about 4 minutes. Add tomato, coconut and cilantro, reduce heat and
cook until tomato is soft. Transfer to a blender, add 1/4 cup of the
water and blend until smooth. (If necessary, add more water to
facilitate blending.)
DIRECTIONS:
Combine beans, tomato-onion mixture and remaining water in a heavy 2
quart saucepan. Bring to a boil, reduce heat to medium, cover, and
cook until beans are tender, but still hold their shape, about 1
hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with
fresh dill
PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g
saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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Lebanese Baba Ghanoush Recipe

INGREDIENTS:
1 lg Eggplant, unpeeled, about 1
-lb.
1 lg Clove garlic, opeeled and
-crushed
2 tb Tahini (sesame paste)
1/2 Lemon, juice of, or to taste
Salt to taste
DIRECTIONS:
-GARNISHES-
3 tb Olive oil
Pita bread, cut into wedges
Chopped parsley
DIRECTIONS:
Using a fork, poke the eggplant at least a dozen times. Place on a baking
sheet and broil on all sides, about 4 - 5 inches from the source of heat.
Turn often until the eggplant is browned nicely all over. Total time will
be about 45 minutes
Remove the eggplant from the broiler and allow to cool for a few minutes.
Cut the eggplant in half lengthwise and scoop out soft insides, discarding
the brown ed peel. In a bowl, mash the eggplant and the remaining
ingredients, except the garnishes, with a fork. Do not use food processor
or blender, as you do not wanbt too smoth a paste.Serve on a plate with the
olive oil and parsley sprinkled over the top. Guests dip the bread wedges
into the Baba Ghanoush and go directly to heaven without passing go
serves 4 - 6 as an appetizer
Posted to JEWISH-FOOD digest V96 #116
DIRECTIONS:
From: alotzkar@direct.ca (Al)
DIRECTIONS:
Date: Tue, 31 Dec 1996 11:18:27 -0800

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Cold Mixed Noodles Recipe

INGREDIENTS:
1 lb Noodles
1 teaspoon of Peanut oil
1/2 lb Roast pork
1/2 lb Bean sprouts
1 Or
2 Cucumbers
12 -(up to)
15 Radishes
DIRECTIONS:
1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.
Refrigerate to chill (2 hours or more)
2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes
3. Place the chilled noodles in individual bowls and the other ingredients
in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at
a time, of the meat and vegetables over his noodles and mixes them all
together. (If he wishes, he may toss the vegetables first in a dip dish of
vinegar.)
DIRECTIONS:
NOTE: This dish is eaten in summer. VARIATIONS:
DIRECTIONS:
1. For the peanut oil, substitute sesame oil
2. For the pork, substitute either spiced beef, shredded; or 1/2 pound
crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then
sprinkled with 1 tablespoon sherry
3. For the vegetables, use the blanched bean sprouts and 2 scallion stalks,
minced; then toss with 2 tablespoons peanut oil, 1 tablespoon light soy
sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to taste, and a dash
of pepper
4. Serve the following sauce in a separate bowl to accompany the noodles:
Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2 cup soy sauce and
cook, stirring, over medium heat until the mixture thickens and is smooth.
(The diner spoons some of the sauce over his noodles, then tops them with
about 1 tablespoon of each vegetable, tossed first in vinegar.)
DIRECTIONS:
5. Place the chilled noodles in a large serving bowl. Top with 1 cup cooked
pork and 1/2 cup ham, both shredded; 1/2 cup shrimp; 1 cucumber, peeled and
shredded; and egg threads, made with 2 eggs. In a second bowl, serve the
following sauce which has first been heated: 2 cups stock, 2 tablespoons
soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, 1/2 teaspoon
salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner
transfers some of the noodles and their topping to his own bowl and then
spoons some of the sauce over.)
DIRECTIONS:
From , ISBN 0-517-65870-4. Downloaded
from Glen's Recipe Archive, http://www.erols.com/hosey.

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Rolled-Oat Macaroons Recipe

INGREDIENTS:
2 1/2 tb Melted butter
2 Eggs, separated
2 teaspoon of Baking powder
1/8 teaspoon of Salt
1 cup of Brown sugar, packed
2 1/2 cup of Rolled oats
1 teaspoon of Vanilla
DIRECTIONS:
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
vanilla and beat well. Whip the egg whites until they are stiff and fold
them and the salt into the other ingredients. Drop by teaspoonfuls, 3
inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal:
53, Fat: 1/5g
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Lucia's Broccoli And Macaroni Recipe

INGREDIENTS:
2 lg Broccoli heads
6 oz Elbow macaroni
Garlic cloves (several),
-sliced
12 sl Bacon
1 md Onion, chopped
1 tb Butter
1 tb Parmesan cheese, fresh
-(or more; and/or Romano)
DIRECTIONS:
Chop broccoli into small pieces and cook in large pot of salted water till
done. (NOT crisp tender!) Reserve broccoli and cook macaroni in same
water
Saute garlic slices in equal parts vegetable and olive oil (as needed)
until garlic is golden; discard garlic. Cut bacon into 1" pieces; saute in
oil in 2 batches and reserve. Cook onion in drippings, add to bacon
Combine all ingredients and serve warm. (Broccoli will fall apart a little
bit...)
DIRECTIONS:
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Chicken With Garlic Recipe

INGREDIENTS:
2 Chickens or chicken breasts
2 sm Heads garlic
Water
1/4 cup of Chopped Italian parsley
Salt and pepper
2 tb Unsalted butter
1 lg Lemon; juiced
DIRECTIONS:
If using whole chickens, halve chickens and bone completely except
for wing joint. If only using breasts, bone completely. Place the
heads of garlic in water to cover in a small saucepan and bring to a
boil. Drain. Peel the garlic and cut each clove into paper-thin
slices. Toss in a bowl with the parsley, and season to taste with
salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons
garlic mixture between the skin and the meat. Reserve remaining
garlic mixture. Set chicken aside. Prepare hot coals in a grill.
When the coals are ready, grill the chicken 5 to 7 minutes on each
side, or until the flesh is no longer pink. Do not overcook the
chicken or it will become dry. Heat the butter in a skillet, add the
reserved garlic mixture, and saute a few seconds. Add the lemon juice
and adjust seasonings. Heat through. Place the chicken on a large
heated platter and spoon the garlic sauce over it.

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California Bbq Sauce Recipe

INGREDIENTS:
1/4 cup of Vegetable oil
1 Garlic seperated into cloves
1 md Onion; minced
2 12 oz tomato paste
36 oz Water
1 1/2 cup of Brown sugar, packed
1 Juice of orange
1/2 cup of Apple cider vinegar
3 tb Light soy sauce
2 tb Liquid barbecue smoke.
2 tb Cayenne
1 tb Black pepper
Chichen ribs ect
In a large, well seasoned, cast-iron dutch oven with a cover, heat
1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours,
stirring occassi Salt meat if desired. Do not marinate it in the
sauce. Instead, cook it slo

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Brigitte Sealing's Sausage Pasta Supper Recipe

INGREDIENTS:
3 tb Margarine
1/4 cup of Chopped onions
1/2 lb Sliced mushrooms
1 lb Turkey sausage, cut in bite
.size pieces
1/4 cup of Parmesan cheese
1/4 cup of Chopped peppers
2 cup of Vegetables, canned or frozen
1 teaspoon of Oregano
DIRECTIONS:
Heat margarine in a baking dish. Saute onions and peppers and
mushrooms. Add vegetables and sausage. Heat well and season with
seasonings. Stir in cheese. Serve over noodles with additional
parmesan cheese.

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Persillade Recipe

INGREDIENTS:
3 tb Shallots; finely chopped
1 lg Garlic clove
peeled and finely chopped
1 1/2 cup of Fresh breadcrumbs
1/2 cup of Fresh parsley; fine chopped
Salt and pepper; to taste
DIRECTIONS:
This mixture makes a nice crispy coating for chicken, roast lamb, or
baked fish
Combine all ingredients, tossing well. Pat onto chicken (whole or
pieces), lamb or fish during last 20 to 30 minutes of cooking time to
crisp crumbs. Do not baste, or crumbs will become soft
Persillade freezes well
From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company, Publishers, 1985. Pg. 90. ISBN
0-88862-788-2. Posted by Cathy Harned.

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Baked Graham-Cracker Crumb Crust (8") Recipe

INGREDIENTS:
1 1/4 cup of Graham-cracker crusts
4 tb Butter or margarine,melted
3 tb Sugar
DIRECTIONS:
1. Preheat oven to 375'F. If you would like to make your own
graham-cracker crumbs, pulverize crackers in blender or in food
processor with knife blade attached as manufacturer directs; or place
them in sturdy plastic bag and roll into fine crumbs with rolling
pin.
2. In pie plate or bowl, mix crumbs with remaining ingredients. If you
like, set aside 3 tablespoons mixture for topping. With hand, press
mixture onto bottom and up side of pie plate.
3. Bake crust 8 minutes; cool on wire rack. Fill as recipe directs or
with chilled pie filling; top with reserved crumb mixture or garnish
as recipe directs.

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Brigitte's Shrimp Or Tuna Mousse Recipe

INGREDIENTS:
2 tb Mayonnaisse
1/2 cup of Water
1 cn Tomato soup
1 pk 8 oz cream cheese
1 teaspoon of Paprika
1 lb Shrimp or 2 sm cns tuna
1/4 cup of Peppers, finely chopped
1/2 cup of Celery, finely chopped
1 tb Onion, grated
1 teaspoon of Worchestershire Sauce
1/4 teaspoon of Salt
1 pk Unflavored gelatin in
Water as directed
DIRECTIONS:
Soak gelatin in water. Heat undiluted sop; add gelatin and stir well
until dissolved. Mash cream cheese; add to soup and continue to heat
until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,
and vegetables and seasonings. Mix well and put into a well-oiled
mold. Enjoy! Source: Brigitte Sealing, Watertown, NY

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Leche Quemada - Burnt Milk Candy Recipe

INGREDIENTS:
1 qt Milk;
-(I use FF powdered milk,
- doubling the amount of
- powder per quantity of
- water)
2 cup of Sugar
1 teaspoon of Vanilla
DIRECTIONS:
Put everything to boil, and when boiling simmer. Mix often. Leave like this
many hours, the color will change, first yellow, than light brown and at
the caramel color (the one that interests us). Remove from stove, add
vanilla, mix so as not to get a skin. Takes a little more than 2 hours
Posted to -Recipes Digest V4 #046 by Kurt Faria on Feb
14, 1997.

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Double Cabbage Coleslaw Recipe

INGREDIENTS:
1/3 cup of Cider vinegar
1/4 cup of Honey-mustard
2 tb Golden brown sugar
2 teaspoon of Celery seeds
1 1/2 teaspoon of Pepper
1 teaspoon of Salt
1/2 cup of Mayonnaise
1/2 cup of Sour cream or plain yogurt
1 md Head green cabbage, shredded
1 md Head red cabbage, shredded
1 bn Green onions, chopped
1/2 cup of Dried currants
DIRECTIONS:
Whisk first 6 ingredients together. Add may and sour cream and whisk until
smooth. Add both cabbages, green onions and currants and toss to coat (I'd
use a large bowl here). Cover and refrigerate at least 4 hours
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Polish Butter Cookies Recipe

INGREDIENTS:
1 cup of Unsalted Butter At Room
Temperature
1/2 cup of (Scant)
2 lg Hard-Cooked Egg Yolks
Pressed Thru' Sieve
1 lg Egg Yolk Lightly Beaten
1 teaspoon of Almond Extract
1 teaspoon of Vanilla Extract
2 cup of All-Purpose Flour
Unbleached
Sugar
DIRECTIONS:
1. Using an electric mixer, cream together the butter and sugar in a
mixing bowl until light and fluffy. Beat in the cooked and raw egg
yolks and both extracts. Using a wooden spoon, gradually incorporate
the flour to make a smooth, somewhat stiff dough. Wrap dough in
plastic wrap and refrigerate 2 hours. 2. Preheat the oven to 350 F.
3. Roll out the dough 2/3 inch thick on a lightly floured surface.
(The cookies are supposed to be plump.) Cut into shapes with small 1
to 1 1/2-inch cookie cutters - hearts and stars work nicely. Gather
up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart
on ungreased baking sheets. 4. Bake cookies until they just begin to
take on the slightest tinge of color, about 10 mins. Cool on wire
racks and store in an airtight container up to 1 week. Makes about 6
dozen small cookies
Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN
0-89480-752-8

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Raised Dough Recipe

INGREDIENTS:
4 Squares yeast cake; crumbled
1/2 cup of Warm water
1 tb Sugar
1 1/2 cup of Milk
2 1/2 Sticks butter
1 1/2 cup of Sugar
2 teaspoon of Salt
8 cup of Flour
1 cup of Sour cream
4 Egg; beaten
DIRECTIONS:
Dissolve yeast in half cup water. Add tablespoon of sugar. Set aside and
allow to become foamy(Proof the yeast)
Heat 1 1/2 cup milk with butter til butter melts. Add sugar and salt. Cool
and combine with yeast mixture. Add 4 cups of flour, sour cream and eggs.
Mix well. Add approximately 4 more cups of flour til you have fairly stiff
batter. Knead until smooth and elastic, adding more flour if necessary
Put in 2 greased bowls. Grease(oil) top of dough. Cover. Refrigerate over
night
Use for coffee cakes, hamantaschen, etc. Best made with butter
Recipe by: DOROTHY SHERMAN - REVISED BY JUDY SHERMAN
DIRECTIONS:
Posted to JEWISH-FOOD digest Volume 98 #037 by "Judy Sherman"
on Jan 20, 1998

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Peanut Butter Noodles Recipe

INGREDIENTS:
8 oz Pasta; linguine (1 package)
3 teaspoon of Peanut butter
1/2 teaspoon of Salt
2 teaspoon of Soy sauce
1 teaspoon of Sesame oil (can substitute o
1 teaspoon of Sugar
1/2 teaspoon of Vinegar; white wine
2 Garlic cloves; minced
1 teaspoon of Onion; grated or minced
DIRECTIONS:
Cook linguine according to package instructions in boiling water;
drain. In large bowl, mix all the remaining ingredients together. Add
linguine to sauce and toss to coat well. Refrigerate. good to pack
for kid's lunches

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Meat 'N Cheddar Loaf Recipe

INGREDIENTS:
1 1/2 lb Ground beef
3/4 cup of Quaker Oats, uncooked
(quick or old-fashioned)
1/2 cup of Grated sharp Cheddar cheese
1/4 cup of Chopped onion
1 teaspoon of Salt
1/2 teaspoon of Dry mustard
1 Egg; beaten
3/4 cup of Milk
DIRECTIONS:
Combine all ingredients throughly. Pack firmly into an 8-1/2" x
4-1/2" x 2-1/2" loaf pan. Bake in preheated moderate oven (350 F.)
about 1 hour and 15 minutes. Let stand 5 minutes before slicing
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias

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Cole Slaw Recipe

INGREDIENTS:
1 Cabbage
1 tablespoon of Lemon juice
1 cup of Mayonnaise
1/2 teaspoon of Black pepper
1/2 cup of Onion, diced very fine
DIRECTIONS:
Cut the core out of the cabbage and cut it into pieces. My mother likes to
cut it into big pieces; I like to cut it into little pieces. I think she
wants to make certain that nobody will accuse her of having used a food
processor.ix the pepper and lemon juice and onion in with the cabbage. Add the
mayonnaise, mix well and refrigerate
Vary the amount of mayonnaise according to how much you are worried about
calories. Vary the amount of onion if you do or don't like raw onion
When I make coleslaw for my mother or sister, I leave out the onion and the
black pepper, and put in about 1 tablespoon of of sugar.

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Apple Spiced Iced Tea Recipe

INGREDIENTS:
COOLERS FROM CHEF FREDDY'S
2 md Sweettart apples
3/4 tb Cinnamon
1 1/2 tb Sugar
6 Teabags of orange peako tea
Water
Ice
DIRECTIONS:
This recipe is written for the "Mr. Coffee" "Ice Tea Pot" and it works
well. For those of you that don't have one, you may have to adapt this
recipe for use with other machines... or your own proceedures for
making iced tea... CF
DIRECTIONS:
1) Slice the apples into thin slices and remove the cores and
seeds... place � of the slices in the steeping pot... 2) Mix the
cinnamon and the sugar until it is uniform in color... then sprinkle
it over the apple slices in the steeping pot... 3) Follow the
directions to make Iced tea that came with the machine... add the
teabags to the steeping pot on top of the apples... Add the remaining
apple slices to the pitcher on top of the ice... assemble the machine
and the pitcher and turn it on... 4) add the apple slices from the
steeping pot to the pitcher when the tea is done along with more ice
to fill the pitcher... stir vigorously and serve..
From Fred Goslin on Cyberealm Bbs and KookNet in Watertown NY Phn.
(315) 786-1120

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Pollo Loco Marinade Ii Recipe

INGREDIENTS:
1 cup of White vinegar
1 cup of Olive oil
1/2 cup of White wine or vermouth
Garlic to taste
1 teaspoon of Salt
1 teaspoon of Oregano
1/2 teaspoon of Thyme
1/4 teaspoon of Tabasco
1 tb Parsley Or Cilantro chop
2 Chickens halved
DIRECTIONS:
Combine ingredients, marinate chicken at least one hour
Recipe By :

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Carrot Candies Recipe

INGREDIENTS:
1 3/4 cup of Sugar
3 tb -Water
1 lb Carrots; scraped and grated
1 teaspoon of Ginger
1/2 cup of Walnuts, finely chopped
2 tb Lemon juice
DIRECTIONS:
Dissolve the sugar in the water in a saucepan over low heat. Stir in the
carrots, then bring to a boil. Boil for 30 minutes or until mixture is
very thick. Remove from heat and stir in the giner, walnuts and the lemon
juice. Pour into a greased square pan (possibly 9 inch?)Allow to cool and
then cut into squares. When completely cool, remove from pan
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Merenda Fiorentina (Florentine Snack Bread) Recipe

INGREDIENTS:
1 pk Dry active yeast
1 teaspoon of Salt
3 cup of Unbleached flour
1 cup of Warm water (105F)
3 tb Olive oil + oil for brushing
The crust
1 tb Minced garlic
Cornmeal for dusting
Coarse salt
1 teaspoon of Minced fresh rosemary:option
DIRECTIONS:
combine yeast, salt and flour in large bowl. combine water and oil in
a small bowl add liquid to dry ingredients and mix till they form a
rough mass. Knead mixture in a bowl with your hands till it holds
together then turn out onto a lightly flour surface and knead in
garlic. Continue till dough is smooth and elastic about 8 minutes
form ball and let rest on a lightly floured surface covered for 1
hour. {Preheat oven to 375F Preheat oven to 375 roll dough into 12 X
14 inch rectangle and transfer to baking sheet sprinkled with
cornmeal. Use finger tips to make indentations in the dough at 2 inch
intervals sprinkle dough lightly with coarse salt and drizzle olive
oil over the top. Sprinkle with rosemary if used bake till golden
bnrown about 25 minutes remove from oven and brush with a little more
oil cool slightly serve warm. to serve cut into thin slices and pack
along with a picnic lunch with roast chicken roasted red peppers and
red wine. recipe from the cole Group's California Culinary Academy
Series cookbook "Italian cooking at the academy"

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Grilled Tomatoes And Green Onions Recipe

INGREDIENTS:
NORMA WRENN MSN
1/3 cup of Olive oil
1 tb Fresh lemon juice or wine
Vinegar
2 tb Fresh basil; chopped
1 tb Shallots; chopped
1/2 teaspoon of Salt
1/4 teaspoon of Freshly ground pepper
3 lg Tomatoes; cut into slices
-1/2-3/4 inch thick
10 To 12 green onions; trimmed
Including 4" of green tops
Sprigs of fresh basil or
Parsley
DIRECTIONS:
Firm tomatoes, even those that are slightly green, should be used for this
recipe. They are less juice and hold their shape better when grilled than
fully ripe ones. Fresh basil is wonderful with tomatoes, but you could also
use chopped tarragon or even parsley in the basting sauce. Serve warm or at
room temperature, with grilled lamb or fish
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above
the fire
In a small bowl stir together the oil, lemon juice or vinegar, chopped
basil, shallots, salt and pepper
Arrange the tomatoes and onions on the rack. Grill, turning them two or
three times and brushing with the oil mixture, about 5 minutes. If the
onions are large, they might take 1 or 2 minutes longer
Transfer the tomatoes and onions to a platter and garnish with basil or
parsley sprigs
Source: Williams-Sonoma Kitchen Library: Grilling
Posted to -Recipes Digest by "deborah kuhnen"
on Mar 24, 1998

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Michael's Spaghetti Sauce Recipe

INGREDIENTS:
TOMATO PRODUCTS
12 oz Tomato paste
28 oz Tomato puree
16 oz Tomato sauce
28 oz Tomatoes, crushed
DIRECTIONS:
-SEASONINGS-
4 Garlic cloves
2 teaspoon of Cilantro (or less;
1 lg Bay leaf
-optional)
1 tablespoon of Sugar
2 tablespoon of Parsley
1/2 teaspoon of Black pepper, ground
2 teaspoon of Basil
1 tablespoon of Oregano
1/2 teaspoon of Red pepper, crushed
1 tablespoon of Thyme
1 md Onion
1 teaspoon of Coriander
1/3 cup of Olive oil
2 teaspoon of Rubbed sage
1 tablespoon of Sesame oil
DIRECTIONS:
-MEATBALLS-
1/2 lb Italian sausage,
1/3 cup of Bread crumbs
-sweet
1 teaspoon of Sage
1/2 lb Ground beef, lean
2 teaspoon of Rosemary
4 tablespoon of Worcestershire sauce
1 teaspoon of Thyme
2 teaspoon of Sesame oil
1 teaspoon of Basil
2 tablespoon of Olive oil
1/2 cup of Sherry
DIRECTIONS:
Chop the garlic very finely. Chop the onion. Combine in a suitable pot
the tomato products and seasonings. Bring to a simmer
In a bowl, combine the meatball ingredients except the sherry. Break this
mixture apart into small balls or bits according to preference
Heat a wok or skillet and saute the meat mixture until cooked to 'rare'. Do
not overcook or singe the meat. Remove the grease from the meat mixture by
straining in a colander, then return to the hot wok or skillet and reheat.
Add sherry and reduce. Add this to the sauce in the pot. Simmer this
mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally.

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Carrot Cookies Recipe

INGREDIENTS:
1 Egg
1/2 cup of Brown sugar
1/2 cup of Sugar
1/4 cup of Oil
1 teaspoon of Vanilla
3/4 cup of Carrot; shredded (1 large)
1 cup of Flour
1 cup of Oats; quick cooking
1 teaspoon of Baking powder
1 teaspoon of Cinnamon
1/2 teaspoon of Nutmeg
1/4 teaspoon of Salt
1 cup of Raisins
DIRECTIONS:
Preheat the oven to 375 and spray 2 baking sheets with Pam. Beat the egg,
sugars, oil and vanilla with an electric mixer until smooth. Add the
shredded carrot and beat again. Add the flour, oats, baking powder,
cinnamon, nutmeg and salt and beat until well mixed. Add the raisins and
stir to combine. Drop the batter by round tsp about 2" apart onto the
baking sheets and bake for 10 to 12 minutes or until the cookies are
lightly browned. Cool on wire rack. Per cookie: 48 calories and 1.3 grams
fat. Source: Dr Cookie Cookbook
DIRECTIONS:
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Chippewa Bannock Recipe

INGREDIENTS:
1 1/2 cups cornmeal 1/2 cup water 4 tbls. hazelnut oil, melted
butter or bacon drippings 4 tbls. maple syrup or honey 1/2 tsp. salt
3 to 4 tbls.cooking oil for frying
DIRECTIONS:
In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup and
salt. In a large skillet, heat 2 tbls. oil over medium-high heat.
Drop batter by tablespoonfuls into hot oil. Flatten with spatula and
fry cakes until crisp and browned on both sides. Add more oil as
needed. Serves 4 to 6.

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Amaretto-Amaretti Chocolate Cheesecake Recipe

INGREDIENTS:
This is adapted from Maida Heatter's Book of Great Chocolate Desserts,
(Knopf 1980). It won me a blue ribbon at the Martha's Vineyard
Agricultural Exhibition and Fair in 1983. If you ever find yourself
in front of a firing squad, this makes an unbeatable last request
INGREDIENTS (Serves 16)
DIRECTIONS:
CRUST
7 oz Amaretti (see note)
2 Tbsp granulated sugar 1 oz unsweetened chocolate (1 square)
5 Tbsp sweet butter
DIRECTIONS:
FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur 1 1/2 lb cream cheese at room
temperature
1/4 cup granulated sugar
4 eggs (large or extra-large)
1/2 cup heavy cream
DIRECTIONS:
PROCEDURE (CRUST)
DIRECTIONS:
Butter the sides only (not the bottom) of a 9-inch spring-form pan (2
1/2-3 inches deep). Grind the Amaretti very fine in a food processor
or blender. Mix with sugar in a mixing bowl.elt the chocolate and butter in the top of a double boiler, stirring
occasionally. Add the melted mixture to the Amaretti crumbs and sugar
and mix thoroughly. (Don't wash the double boiler; you'll be using it
again in a minute.)
DIRECTIONS:
Turn the mixture into the prepared pan. With your fingers, distribute
it evenly over the bottom and press it down into a very firm, compact
layer. Refrigerate while you prepare the filling
PROCEDURE (FILLING)
DIRECTIONS:
Adjust rack 1/3 up from the bottom of the oven and preheat to 350
deg. F. Partially melt chocolate in the top of a double boiler, then
uncover and stir until completely melted. Remove the top of the
double boiler and set aside to cool. Break the Amaretti coarsely into
a bowl and set aside
Cut the almond paste into small pieces, and beat on low speed with an
electric mixer, while gradually adding the Amaretto liqueur. Beat
until thoroughly mixed, and set aside
Beat the cream cheese with an electric mixer until smooth. Add the
sugar and beat until smooth again. Add the almond paste-Amaretto
mixture and beat until thoroughly mixed. Add the melted chocolate and
beat well again. Add the eggs one at a time, beating at low speed
until they are incorporated after each addition. Add the heavy cream
and beat until smooth. Add the coarsely broken Amaretti and stir
gently only to mix
Turn into the prepared pan, pouring the mixture over the bottom crust.
Rotate the pan gently to level the batter. (Don't worry if the mixture
comes almost to the top; it won't run over.)
DIRECTIONS:
Bake 45 minutes. It will seem soft and not done, but don't bake any
more; it will become firm when chilled. The top of the cake is
supposed to look bumpy because of the large chunks of Amaretti
Let cool completely at room temperature, then carefully remove the
sides of the pan and refrigerate the cake (still on the bottom of the
pan) for 4 to 6 hours, or overnight
NOTES Amaretti are Italian almond-flavored wafer cookies. They are
usually sold in metal tins with the wafers wrapped in packages of two
inside the tin. You can also buy Amarettini, which are the same
flavor but much smaller and not individually wrapped. Since you're
going to grind some of the wafers and break the others into chunks,
it doesn't matter which size you start with. One brand is Amaretti di
Saronna, Lazzaroni & Co. This is an expensive cake, both in terms of
the cost of the ingredients ($15-$20) and the number of calories
RATING Difficulty: moderate to hard. Time: 30 minutes preparation,
45minutes baking, overnight cooling. Precision: measure ingredients
carefully
USENET Cookbook 6 Feb 87 CONTRIBUTOR: Jan Wolitzky AT&T Bell
Laboratories, Murray Hill, New Jersey, USA

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Amaretto Mousse Recipe

INGREDIENTS:
1 pt Whipping cream
1 tb Gelatin powder
3 oz Amaretto liqueur
4 Eggs
3 tb Confectioners sugar
Vanilla extract, to taste
Almond extract, to taste
1 cup of Sliced, toasted almonds
DIRECTIONS:
1. Whip the fresh, heavy cream. Place in the refrigerator until ready
to use. 2. Dissolve the gelatin powder in Amaretto in a double
boiler. Keep warm until ready to use. 3. Combine the eggs and
confectioners sugar in a separate double boiler. Heat on low
temperature until warm while whisking constantly. 4. Remove the egg
and sugar mixture from heat and mix at high speed until consistency
reaches firm peaks. 5. Fold the gelatin mixture into the eggs. 6.
Fold in the whipped cream and add vanilla and almond extract to
taste. 7. Fill dessert glasses and place in the refrigerator until
firm (approximately 1 hour). 8. Garnish with sliced, toasted almonds.
This mousse is a very light dessert. It is good to serve after a meal
of many courses.

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Layer Bar Cookies Recipe

INGREDIENTS:
1/2 cup of Butter or margarine
1 cup of Graham-cracker crumbs
1 cup of Semisweet chocolate chips
1 cup of Butterscotch chips
1 1/3 cup of Flaked coconut
1/2 cup of Chopped walnuts
1 cn (15 oz) sweetened condensed
-milk
DIRECTIONS:
Hope this is what you are looking for! It is from the Better Homes and
Gardens Cookbook.elt butter in 13x9x2-inch pan. Sprinkle crumbs evenly over butter. Layer
with chocolate and butterscotch chips, coconut and nuts. Pour milk over
all. Bake at 350 deg. for 30 minutes. Cool. Cut in bars
I have made these using 2 Cups chocolate chips and omitting the
butterscotch chips altogether. I like both ways
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Ginger7461@aol.com
on Nov 5, 1997

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Roasted Pumpkin Seeds Recipe

INGREDIENTS:
1 Pumpkin
2 tb Vegetable oil
Salt to taste
DIRECTIONS:
Scoop out the seeds and pulp from a pumpkin, and separate the pulp
from the seeds, discarding the pulp
Rinse the seeds in a large colander under cold running water,
removing any remaining clinging strings. Seeds will feel slippery to
the touch under the water
Dump seeds, a small amount at a time, into paper toweling and dry.
Spread onto a large baking sheet and allow to finish air-drying for
an hour or so. When seeds are dry, toss them with the vegetable oil
to coat well and sprinkle liberally with salt. Spread into a thin
layer on the baking sheet and place in a 350 F oven for 30 minutes,
or until golden brown, stirring every few minutes to prevent burning
Remove from the oven and allow to cool before serving
(These little suckers taste so good that roasted seeds rarely are
allowed to cool much beyond just cool enough to touch before they get
scarfed.)
DIRECTIONS:
Recipe by Dave Sacerdote, posted 10/95
Posted to -Recipes Digest V3 #237
DIRECTIONS:
Date: Sat, 31 Aug 1996 10:05:40 -0500
DIRECTIONS:
From: pickell@cyberspc.mb.ca (S.Pickell)

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Blushing Antipasto Recipe

INGREDIENTS:
6 oz Can of V-8 juice
1/4 cup of Salad oil
2 tb Vinegar
6 oz Pkg Italian Dressing mix
2 cup of Cauliflowerets
2 cup of Sliced fresh mushrooms
1 cup of Sliced carrots
1 cup of Sliced green pepper
1 cup of Sliced cucumber
DIRECTIONS:
To make marinade: In jar, combine V-8 juice, salad oil, vinegar, and
salad dressing mix; shake well. In bowl, combine vegetables; Pour
marinade over all. Marinate in refrigerator for at least 4 hours,
stirring occasionally.*
DIRECTIONS:
NOTE: If not going to be eaten the same day, perhaps wait to add
mushrooms and cucumbers until a few hours before serving - they
will go limp instead of remaining crisp. The balance can be combined
and marinated up to a couple of days ahead of serving in the
refrigerator
* I have found it works best if you marinate in a tightly covered
bowl. Then when you are in the kitchen and think about it, you can
just turn it upside down, shake it a bit, and put it back in the frig
instead of stirring it.

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Collectors' Camembert Pie-Crust Recipe

INGREDIENTS:
1/3 cup of Milk
2 tb Butter
2 teaspoon of Sugar
2 1/2 teaspoon of Dry yeast
3/4 teaspoon of Salt
1 Egg; lightly beaten
1 1/2 teaspoon of Canola oil
1 1/4 cup of Flour; or more to taste
DIRECTIONS:
Heat the milk, butter and sugar until the butter is melted. Remove from the
heat and set aside to cool slightly.(105-115 degrees) Stir in the yeast
into the mixture and let it stand for 10 mins. Stir in the salt, egg and
oil. Add the flour 1/4 cup at a time, stirring well until each addition is
throughly incorporated and the dough hold together well. Turn out onto a
lightly floured board and knead for 10 mins. adding more flour if
necessary, until the dough is smooth and satiny
Place the dough in an oiled bowl and turn to oil the top. Cover the bowl
and set aside to rise at room temperature until triple in bulk (about 2
hours). Punch the dough down and roll it into a rectangle approximately
9"x13". Place in a jumbo size zippered bag. Refrigerate for up to 6 hours.
When you begin to prpare the filling remove the bag from the refrigerator.
Filling recipe to follow
Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook
by Carol Floydc.floyd@arnprior.com
DIRECTIONS:
Recipe by: Diane Mott Davidson, The Grilling Season
DIRECTIONS:
Posted to MC-Recipe Digest by Carol & Bob Floyd on
Mar 11, 1998

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French Onion Soup Recipe

INGREDIENTS:
5 1/4 ga WATER
1 1/2 cup of BUTTER PRINT SURE
1 1/2 cup of CHEESE GRATED 1LB
15 lb ONIONS DRY
2 lb BREAD SNDWICH 22OZ #51
2 cup of FLOUR GEN PURPOSE 10LB
3 cup of SOUP GRAVY BASE BEEF
1 1/2 lb SHORTENING; 3LB
2 teaspoon of PEPPER BLACK 1 LB CN
1/4 cup of WORCESTERSHIRE SAUCE
DIRECTIONS:
1. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED
2. BLEND FLOUR AND PEPPER WITH SAUTE'ED ONIONS. BLEND WELL. ADD SOUP AND
GRAVY BASE AND WATER; ADD 1/4 CUP WORCESTERSHIRE SAUCE. TO SERVE PREPARE 1
RECIPE PARMESAN CROUTONS (RECIPE NO. D-16-2). PLACE 8 CROUTONS IN EACH SOUP
BOWL; POUR SOUP OVER CROUTONS
NOTE: 1. IN STEP 1, 16 LB 10 OZ DRY ONIONS A.P. WILL YIELD 15 LB THINLY
SLICED ONIONS
NOTE: 2. IN STEP 1, 1 LB 14 OZ (2 1/2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100
NOTE: 3. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400
Recipe Number: P00401
DIRECTIONS:
SERVING SIZE: 1 CUP
DIRECTIONS:
From the (actually used today!).
Downloaded from Glen's Recipe Archive, http://www.erols.com/hosey.

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Pam Prichard's Original Hot Dog Chili Recipe

INGREDIENTS:
1 1/2 lb Hamburger meat
1/4 cup of Water *
1/4 cup of Chopped onion **
8 oz Tomato Sauce
3 oz Tomato Paste (1/2 small
Can)
2 teaspoon of Chili Powder
1 Clove Garlic chopped ***
1/2 teaspoon of Salt
1/2 teaspoon of Black Pepper
DIRECTIONS:
Brown meat in a 2 quart sauce pan. Drain to remove fat. Stir in water,
onion, sauce, and tomato paste. Add remaining seasonings. Cover and cook
one hour, stirring occasionally. Taste and adjust seasonings as required.
Remove cover and cook as required to thicken to desired consistency, up to
another hour. CAUTION: Chili will burn easily when thickening, use as low
heat as possible, but enough to boil
* Use 1/2 cup water if instant (dehydrated) onions are used. (added water
may not be needed at all if browned meat is not drained.) ** You can
substitute instant (dehydrated) onions, 1 Tbsp 1/4 cup *** You can
substitute Garlic Powder if desired, 1/4 teaspoon 1 clove Entered into
Meal Master by Charles Prichard, XJJG32A
DIRECTIONS:
Recipe By :
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Popcorn Balls Recipe

INGREDIENTS:
1 cup of Sugar
1 cup of Light corn syrup
1 teaspoon of Cider vinegar
3 tb Butter or margarine
1 teaspoon of Vanilla
2 qt Popped, unseasoned popcorn
DIRECTIONS:
From "The New Doubleday Cookbook" by Jean Anderson
Place sugar, corn syrup and vinegar in a heavy saucepan
Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves
Cook, uncovered, without stirring to 260'F. or until a drop of syrup
forms a hard ball in cold water
Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated
With buttered hands, scoop up and shape into large or small balls
Cool on waved paper or plastic food wrap. Serves 8
Nutritional analysis per serving: 281.7 calories; 4.7 grams total fat;
(2.8 grams saturated fat); 1.0 gram protein; 5.8 grams carbohydrates;
12.4 milligrams cholesterol; 106.1 milligrams sodium
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Oyster Sauce Recipe

INGREDIENTS:
3 tb Butter
1/8 cup of Onions, green, chopped
8 oz Oysters
1 1/2 cup of Oyster water
1/2 teaspoon of Thyme
1/2 teaspoon of Oregano
1/2 teaspoon of Basil
1 Garlic clove
2 tb Butter
2 tb Flour
1 cup of Cream, heavy
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
Saute the green onions in butter until they're soft then add oysters,
oyster water, thyme, oregano, basil and garlic. Stir gently.ake a roux from the butter and flour and add to the above mixture.
Simmer this sauce for 5 minutes and then remove it from fire
Add the cream to the sauce and keep the mixture warm. Season with salt
and pepper to taste
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Marillen Knoedel Recipe

INGREDIENTS:
1 3/4 lb Potatoes
1/3 lb Flour
1 1/3 oz Cream of wheat
2 Eggs
12 oz Butter
1 teaspoon of Salt
1 pn Nutmeg
27 oz Apricots, fresh
3 oz Butter
Cinnamon sugar
Sugar cubes
DIRECTIONS:
1. On the day before, cook and peel and grate the potatoes. Mix in the
flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and
roll out on a well floured board, about 1 cm thick and cut into 3 x 3
inch squares. Wash the apricots and remove the stones. Put a cube of
sugar in place of the stone, put the apricot back together and place
in the middle of the square. Fold the dough over and with
well-floured hands knead it into a dumpling. 2. Finish all squares
the same way. Bring a pot of water to a boil (with a pinch of salt)
and slide in the dumplings and let them simmer (don't let them get
stuck on the bottom) for about 6-8 minutes. Shake the pot gently so
they don't get stuck. They are done when they drop to the bottom.
Serve them hot ripped open at once with cinnamon sugar on top.

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Miss Ruth's Karo Caramels Recipe

INGREDIENTS:
2 cup of Sugar
1 3/4 cup of Light Karo syrup
1/2 cup of Butter
2 cup of Whipping cream
1 cup of Chopped pecans; toasted
DIRECTIONS:
In a medium-sized saucepan, combine sugar, syrup, butter and 1 cup of
cream. Bring to a boil. While boiling, add second cup of cream. Cook to
soft ball stage. Beat by hand for 3 minutes. Add pecans. Pour onto a
buttered platter. Cut when cool. Yield: 2-1/2 pounds
CARMEN MCHANEY
DIRECTIONS:
(MRS. JAMES M., JR.)
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey.

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