SQLite format 3@ n \R \*;;ktablerecipes_and_ingredientsrecipes_and_ingredientsCREATE TABLE recipes_and_ingredients (recipe_id INT, ingredient_id INT, amount TEXT, measure TEXT, string TEXT)G##WtableingredientsingredientsCREATE TABLE ingredients (title TEXT)+‚-tablerecipesrecipesCREATE TABLE recipes (title TEXT, file_category TEXT, serving_size INT, prep_time TEXT, category TEXT, directions TEXT, others TEXT, notes TEXT)F^úôîèâÜÖÐÊľ¸²¬¦ š”Žˆ‚|vpjd^XRLFˆª¯¨yקe¦MK¥g£n¢AáêŸ?ž*Y£›ZÚš%˜~ j—H Ÿ–& Ü• #“g m’< ¦qí.wgŒ9‘Šj‰Eüˆ3C†{y…\§„?©ƒ¨Mú†ú…•€ÃúôîèâÛÔÍÆ¿¸±ª£œ•Ž‡€’ƒ‘[B‚ÿk!‚ì;ì‚Ø'ã‚Ä5¸‚°‹‚AG‚‰@ôM Óà ƒËA P¶- ¢.Ûmª÷WuàKæÉ ]¯y\—H .düíÙÅ®œxnZ;!îÓÁ“~m[K7éؽ«£ƒ\=1& îÕÄ¡˜Ž{d.3yellow bell peppers-+boiled potatoes,millet+bacon!*Kartificially flavored miniature)'anise extract(7peeled crawfish tails')glaze frosting &broiled%;blue or yellow cornmeal $broiler #caramels"Cfresh gound pepper to taste%!Sbirds eye cool whip whipped topping Efinely snipped fresh dill orfigs)serrano pepper;finely shredded natural'kirsch liquer3chopped dill pickle !called for #large onion9romano cheese to taste-eagle brand milk%garlic clove)bacon drippins'crushed basil/egg roll wrappers,acoarsely crushed tortilla chips sour cream)bacon dripping;skimmed evaporated milk5additional olive oil%text message dry mix 9refrigerated pie crust Cgranulated instant espresso -baking chocolate yellow/cooked smoked ham #nancy berry)jalapeno chili3minced garlic clove-cherries drained-butter flavoring #stew meat 1 +jîÞ¿¨—‰zhH5! øðÐȱœgN5 ýåÑ»°ž‡bK-ñß¾¤•{jY'yellow squashX9creamed cottage cheese W#bean sproutV9spicy prepared mustardUGcrushed hard peppermint candyT)carrots slicedS/yellow split peasR'creme fraicheQ1juice drained fromPAflaked or shredded coconutO3chocolate and cream#NOfinely chopped roasted red pepperM3thinly sliced leeksL)sweet red wine KsliversJ1european cucumbersI-dried oregano orH5plain bread croutonsG'cooking appleF)prosciutto hamE/mixed dried beansD7chicken cube bouillonC7ground cayenne pepperB9italian herbs to tasteA;canned jalapeno peppers@/cold sliced beets?3red snapper fillets>here=Efresh hot green chili pepper<herb;+dry chilie pods:1cocoa puffs cereal9-peas and carrots8+fine half rings7Echicken breasts without skin6)belgian endive 5#raw chicken 4!walnut oil3'alaska salmon23chopped fresh thyme1Cbeef cubed or coarse ground0%fine carrots/)scallion bunch +læÕ¶¡’t_Q@(õàÑ´š‘yYR?&äÓ­Ÿ„eK9*"÷êÚµœ‹{l !diagonally #dill crepes%soba noodles5ready chopped garlic"Mhamburger helper mix for lasagna%use any blue ~roquefort }!nd mixture|/considerably more{winezwing y#rum extractx)coconut flakesw9reduced fat sour creamvCdried black mushroom slicesu;young fresh green beans t!keep tails$sQcooked butterball breast of turkeyr'maple extract!qKcampbell cream of broccoli souppCextra light corn oil spreado7kraft sandwich spreadn+nonfat dry milkmhotlEsoftened butter or margarinek5celery stalk choppedjpintoi9prepared garlic in oilh?springs of fresh rosemary g#green beansf/lecithin granulese+chocolate saucedEjulienned fresh basil leavesc5grated asiago cheeseb'rhubarb diced a!wheat bran`/cooked vegetables_Achicken or vegetable stock ^#sweet n low]/cooking oil spray\Cfresh whole red raspberries['quickie glazeZ9brown button mushrooms )céظ ŽpZ:òç˳ž”„rWG<#øáÇÀŸƒpU@%ìϸ•zc-1grated ff parmesan,9chinese vermicelli oil +Ifreshly grated parmesan cheese*1japanese eggplants)=fresh gound black pepper+(_finely chopped dry roasted sunflower nuts'grapes&9grated pecorino cheese%-oyster mushrooms$9any seasoning you like#)mushroom sauce";clarified butter or oil!Esalt and freshly ground pepp ro7green peppers chopped1extra large eggs;cascadian country style !melted but5prepared horseradishturnip #grapefruits9fatfree broth or water'cooking spray #apricot jamthyme-jalapeno peppers3margarine or butter;shredded cooked chickenbaking cool whip !your taste #fennel bulb 9spicy red pepper sauce Ccherry tomatoes for garnish /red food coloring ?finely grated ginger root 't's arrowroot3bottled apple juiceCunbaked deep dish pie shell%avocado pulp1minced green onion )ZòÚ¼¨šz^@! ñßǼ«ž†nVH)ôÜ̲ž}iP@)ÿݽ¡ŠvZV;fruit cocktail in juiceU+expresso powderT1pared fresh gingerS;crushed ice as you wishRChot fudge ice cream toppingQGpimento or roasted red pepperP'beer or waterO3the tomato soup canN1sun dried tomatoes M#lemon juiceL5portabella mushroomsK+sweet chocolateJEcouple shakes parsley flakesI+pepper to tasteH7light sandwich cheese G#wheat breadF3green pepper strips E!beef shank D!st mixtureC1butterfly macaroniBAwater to make thick batter Acornflour@3peeled grated apple?3finely minced onion>3sour or heavy cream =raw rice<%ripe tomatos;needed:3beef bullion and or9'pickling salt83whole mustard seeds73nonfat plain yogurt6Agreen or red food coloring5?cubed cooked new potatoes4;country style pork ribs3Csifted confectioner's sugar 2ready cut1+toasted almonds0?cornstarch dissolved in 2/3diced purple onion .reserving 'YìÙÁ“xcB!ýÞÇ®˜|kX;%éƤ˜{aI2)ÿد›„eY }chutney|Aszechuan peppercorn powder{1rock lobster tailsz+chocolate syrupy)cut lengthwisex/whole blueberries$wQdrained canned or fresh vegetablesv)water or stocku1fresh orange juicetrices1grated orange peelr3napa cabbage leavesq7leaf romaine lettucep'soy bean curdofennel ntequilamGunsifted confectioners' sugar lIfresh or frozen caulifloweretskAspanish style tomato saucej=diagonally sliced celeryi/white or red wineh=chinese rice wine or dryg)sunflower nutsf%chicken meate;chicken breast quartersd/hollandaise saucec5lean beef tenderloinb1marachino cherriesaAcooked corned beef brisket`+willamette hops _#flank steak^Ered hot cayenne pepper sauce]Espice islands hickory smoked\-artichoke hearts[9italian herb seasoning+Z_holly farms thin 'n fancy chicken filletsY3sweet green peppersX)garlic buttonsW+cooked lean ham ,fèÏ´š†iH.ýæÏű‰pUC+  óÜ߉r_L;!øÛÄ»ž•ƒf‚)=butterscotch pudding mix‚('stems removed‚'jack‚&=vacuum packed wheat germ‚%pita‚$1white marshmallows‚#=drained sliced mushrooms‚"=reserved mushroom slices ‚!country‚ 7oil from the tomatoes‚%kirschwasser‚)romaine leaves‚)barbecue sauce‚1scallions and tops‚/rock cornish hens!‚Kconfectioners sugar for rolling‚5crushed strawberries‚1fresh tomato salsa‚3strong black coffee‚claws‚apples‚yogurt‚3fresh tart cherries‚'cooked turkey‚9eagle sweetened conden‚5red or yellow pepper‚+few grains salt‚+salt and pepper‚ +shredded carrot‚ rings‚ 1whole green chiles‚ 1seeded and chopped‚ best ‚pork loin‚7fresh brussel sprouts‚7hot red chili peppers‚Emini oreos with red frosting‚=bertolli light olive oil‚+dried provolone‚7light buckwheat flour ‚northerns ‚blanched5boiling tomato juice~3seasonings to taste )`ñß»¢…s[E4ýî˵ ƒnW<!õë̺œƒodD# óßξ©—…r`‚R'plain yoghurt‚Q)gelatin powder‚P'brickle chips‚O'skim dry milk‚N-solid white tuna ‚M#celery ribs‚L%pasta cooked‚K+chopped almonds‚J5sliced smoked salmon‚I1pizza or spaghetti‚HEbroth or balsamic vinegar or‚GCdry chicken bouillon powder‚Fcat up‚E+whole cranberry‚D5thinly sliced carrot‚C?vegetable beef broth soup‚B'raw lean pork‚AAsifted confectioners sugar‚@chili ‚?#cream heavy‚>;finely diced ripe mango‚=9chicken broth or water‚<9frozen soup vegetables‚;1soft shelled crabs‚:-garlic sauteed w‚9=dried sweet basil leaves‚8-chili bean sauce‚7/grated lemon peel ‚6Ioriental dried black mushrooms ‚5!grapefruit‚45frozen lobster tails‚3?freshly chopped basil for‚2%caraway seed‚1/instant cocoa mix‚03veggie burger patty‚/'pan di spagna‚.=finely minced gingerroot‚-5chopped purple onion!‚,Kreduced fat or light sour cream‚+'purple onions ‚*!dried mint (dèÖȪoL@.øáغ¬•z^H0óÝÔ̲’whK3îàÏ¿¬Žvd‚z'refried beans‚y3grated fresh ginger‚x?lightly toasted pine nuts‚w)sliced peaches ‚v#egg beaters‚u%acorn squash ‚tport wine&‚sUplus 2 tablespoons dried cranberries‚r;grated fresh lemon peel‚q3green sweet peppers‚p=nonfat vanilla ice cream ‚o!roast beef‚n9frozen chopped spinach‚mCmozzarella or monterey jack‚l7whole beef tenderloin‚kham‚jalum‚i/decorative leaves‚hCinto fine slivers or strips‚g=grated rind of one lemon‚f3guar gum to thicken‚e/whole grain bread‚d;frozen asparagus spears‚c9i'll use a little more‚b1lemon ginger sauce ‚asnow peas‚`?mini semisweet choc chips‚_tuna‚^1confectioner sugar!‚]Kindividually frozen cod fillets‚\'lobster sauce‚['grated onions ‚Ztoasted ‚YIgreen pickled jalapeno peppers‚X?heath english toffee bars‚W=flour or mashed potatoes‚V?cool whip whipped topping ‚Upot roast‚T'dried lentils‚S3yam or sweet potato *^ëàÎÁ«ˆrS< ôãƪzo_CíÕ¿§—ˆjT;)çǯ‰~v^ƒ$3cake mix or puddingƒ#soyƒ"mangos#ƒ!Opresweetened instant cocoa powderƒ 3red or green pepperƒCshucked oysters with liquorƒEfreshly ground pepper to tasƒ'thinly sliced ƒ!brown riceƒ'sweet peppersƒ5minced fresh chervilƒ/oil of peppermintƒ?english seedless cucumber ƒ!t's tamari ƒ#fruit juiceƒ3ff italian dressingƒ/crisco shorteningƒ3thin pretzel sticksƒ1dried thyme leavesƒ/pkge cream cheese&ƒUeagle brand sweetened condensed milkƒ;dried basil and oregano ƒ#substitutedƒ binderƒ /berries and juiceƒ 7shredded coconut meatƒ ;coarsely chopped garlicƒ =chopped fresh basil of 1ƒ%arborio riceƒ/cooked chick peasƒokra&ƒUfinely chopped sweet red bell pepperƒ1small new potatoesƒAcrumbled gorgonzola cheeseƒ/some of the brothƒoldƒ9chocolate cookie crust‚/black peppercorns ‚~meringue‚}'red hot sauce‚|brisee‚{-unsalted peanuts +sîǨ•ˆqVE2% ýçÔǵ£—†sS8!úòÔÆ·—€n\C2 ïÕ·¤ˆsƒO-hot chili pepperƒN;whole wheat breadcrumbsƒM)soup can waterƒL?hot cooked riced potatoesƒK7dried mexican oreganoƒJ9halved cherry tomatoesƒI'minced garlicƒH/sauteed egg plantƒG%tomatoes canƒF5skim evaporated milkƒE'cubed chickenƒD'whipped creamƒC1peanut cooking oilƒBCbok choy or chinese cabbage ƒA!cooked dry ƒ@starfruitƒ??drained crushed pineappleƒ>teaƒ=+sunflower seedsƒ<)chicken fat orƒ;1milk or white wineƒ:9or can jalapeno chilesƒ9Cfresh squeezed orange juiceƒ8)dried fruit inƒ7%diced onions ƒ6paprikaƒ5'bow tie pastaƒ4'mushroom caps ƒ3veal legƒ2)whole tomatoesƒ1/candied pineapple ƒ0#white onionƒ/3italian plum tomato ƒ.avocadosƒ-)milky way barsƒ,%sallie kratzƒ+9heath bit's of brickleƒ*1boneless lean pork ƒ)avocodosƒ()ground almondsƒ'Achopped green bell peppers$ƒ&Qtoasted cumin and black pepper rubƒ%'julienned sun +l๟‚sjU4æÔ©Ž€lS@, ûåи®£{cN=*ðã̳š“wlƒzsteaksƒy;dried porcini mushroomsƒxbeƒw5to 6 cupsƒv5water chestnut flourƒu1split vanilla bean ƒtfresh gr ƒsIfleischmann's active dry yeastƒr1adams diced onionsƒq)diced zucchiniƒp%cascade hopsƒo-dry marsala wineƒn3mashed low fat tofuƒm'lemon puddingƒl/hot pepper flakesƒkrecipeƒjicingƒi3popcorn popped in 1ƒh-blanched almondsƒg/cooking chocolateƒf%creamy honeyƒevegƒd3crushed dried basilƒc+softened butterƒb)water to coverƒa5rotelle or radiatoreƒ`+leaves cilantro ƒ_quarteredƒ^9nestle toll house semiƒ]5freshly chopped dillƒ\'filet mignonsƒ['hot chile oilƒZAsonoma hard jack cheese orƒY3light cream or halfƒX1coarse ground meatƒWEchopped pork or sausage meatƒV-ex sharp cheddarƒUtime ƒT!whip creamƒS=toasted slivered almondsƒR7chopped cooked shrimp$ƒQQrealemon reconstituted lemon juiceƒPCcrushed pineapple and juice +yìκ¬–}nR?*üêØÁ¨‘eO>#üâÕ¾¯¤nZ=+óÙɱœ‰y „%#leg of lamb„$)asparagus tips„#-butternut squash„"3sliced greek olives „!#white bacon„ 7dried baby lima beans„'medjool dates#„Ofresh blueberries or strawberries„'snow pea pods„=sifted all purpose flour„+crystal's sauce„)pistachio nuts „bacon fat„-fruity olive oil„radish „!dream whip„1chorizo sausage or „crumbled„7cream of chicken soup„/souther egg bread„%bulk sausage„9small button mushrooms„%chicken base„/fresh green beans„ ;vanilla instant pudding „ #celery root„ 1or 2 small carrots„ 5crushed black pepper„ 1brandy and drained„'crawfish milk„'crumb topping„3plus 2 tb olive oil„/coconut flavoring„-nonfat skim milk„)hot red pepper„;sesame or vegetable oil „!bay leaves„5butter cookie crumbsƒ/broth or homemade ƒ~crab meatƒ}+midsection onlyƒ|?dried ancho chili peppersƒ{+campbell's soup ,cåË®Ÿ`H3*øæϽ¯˜~rbB-é̸¥Šr`O8.' í×¾¤Œc&„QUbirds eye cool whip topping unthawed„P3chopped gingersnaps„O7scallions or shallots„N5chopped sweet pickle„M/banana or vanilla„L/sweet red peppers „Koat bran „J#masa harina„Isl„Hso„Gmango„F1shredded tuna fish„E%cooked pasta„D'phyllo pastry „C!canteloupe„Bdate„A9addt'l water as needed„@)yellow mustard„?+pepper and salt„>=crushed italian tomatoes„=;chicken boullion powder„</herbs of provence„;'lamb shoulder„:-italian eggplant„9Cchilled and cut in 8 pieces „8#chopped grn „7divided„67small baby food plums„51unbaked pie crusts „4pie shell„3'garlic peeled„21royal ann cherries„1'powdered milk„0Aswordfish or salmon steaks„/)mccall whnp81a„.vege„--sliced red onion„,3fine chopped pecans„+Atomatoes with tomato paste„*Cvanilla butternut flavoring „)!wheat chex„(=frozen whole kernel corn„'7hickory flavored salt„&9hard cooked egg slices ,håÒÀ¬‘„lZ>*ÿà̸˜‡jU<0þïãʬ—}sg<+ýÝÐƹ¤’uh „}linguini„|=boneless chicken tenders„{'strong coffee„z-shredded reduced „yamaretti„xeggss „wamaretto„vCgreat northern beans canned„u)broth or water„t9nonstick cooking spray„s%fish fillets(„rYduncan hines wild blueberry muffin mix „qquarter„pto 12„o7uncooked pasta twists„n-szechuan hot oil„m?unbleached flour to equal„l5lemon juice to taste „khickory „j!dried milk„i;nestle' toll house semi„h/shredded cucumber „gketchup„f5coarsely ground beef„e-shirley ferguson„d=sliced turkey or chicken„c%chile caribe„bClowfat regular plain yogurt„a+red bell pepper„`+fruit preserves„_Ahexagon shaped corn cereal„^?instant chocolate pudding „]tuna can„\+instant pudding„[;outer layers peeled off„Z'soup can milk„Y3york or fuji apples „Xdillweed „Wpac of „V!spongecake„U+diced pimientos„T'parsley sprig„S)prepared thick„R9finely chopped chicken ,dëߟ™rZC0 òßË«›|fR;&ûãÑƯ§œkUE0öãÚÔǵŸˆxd…)+black eyed peas …(#brown gravy…'1pickled red onions…&/hot chicken broth…%'salmon steaks …$egg wash…#t…"bite…!)optional fruit… Ccarrots or other vegetables…7danish or bleu cheese…-post bran flakes …#mixed herbs…/old bay seasoning…+canned tomatoes…=cocktail vegetable juice…tamari…one…1lemon flavor jello…batons…'diced pimento…3chinese egg noodles(…Yto prevent stickiness roll the chopped…-parmesean cheese…1strong cold coffee…+lemon for juice…/chopped coriander…Ared russian salad dressing … #melted oleo… Crefrigerated prepared pizza… +cooked potatoes… )diced pimiento… 7uncooked tomato sauce…%sweet pepper…)active starter…)cabbage leaves…1julienned cucumber…3chili pepper seeded$…Qcrushed whole tomatoes with liquid…Aoil for deep frying in wok …linguine…7dry red wine or water „squares„~-italian dressing )jì×äˆzbF% ïÔǸ›„p`P?3$þéÖõ™mTC4 ôÓ¾§‰j…RAred or green food coloring…Q?marsala or other red wine…P1crushed red pepper…O-sugar with 1 tsp…NEkraft grated parmesan cheese…M;szechuan hot bean paste …L#deviled ham…K+apple pie spice …J!llight rum…I%stewing beef…H5strawberry preserves)…G[freshly ground black pepper for garnish…F;cubed chicken or turkey …Esaaz hops…D)granular yeast…C)tender carrots…B-ground lean pork…A)gewurztraminer…@)or dried pear …?!red pepper …>pounded…=%beef extract …<#size onions …;#jelly beans…:+butter to taste…91mixed salad greens…8=roasted blanched almonds …7!and pepper …6twinkies…59medium russet potatoes…47finely chopped onions…3;sweet cooking chocolate…2Ecoarsely chopped green onion…1;hot chinese chili paste…03pitted black olives …/pheasants….;nonfat vegetarian broth…-Arecipe rich swedish dough…,+creamy dressing…+-clams or mussels…*+blanched almond *lïÛÒɽ²”tT7! þÞÈ°œcJ.ùáǶ§ƒo\B2#öàǧšsl…|un…{7cauliflower flowerets …zlinquine …ypea pods…xCand softened in a microwave…w5diet stick margarine…v/into small chunks…u=unsalted butter softened …t#cheesecloth …s!grape leaf …r#bottled bar…q7cut into large pieces…p)for 4 servings…o+sherry or cider!…nKinstant pudding and pie filling …m!clam broth…l%baby carrots…k7chopped green chilies…j3mexene chili powder…iEchocolate fudge pudding inst…h+amaretto butter…g;ground jamaican pimento…f5northern brewer hops…e?crushed pineapple w juice…d9chopped cooking apples…c+minced pimiento…b3fresh ground pepper…a/buttermilk powder…`Cpinto beans one drained and …_corn oil…^/splash of vinegar…]/frozen sweet peas…\=ends tripped off and cut…[Cvegetable oil cooking spray…ZCchili pepper pod or more to…Y?crushed red pepper flakes…Xbright …Wpeaches…Vsalt…Usalr…T+coarsely grated…S%lemon slices *nê˾ ‘g= úâȶ°™o[D4õæп­™t`P7#ïÔ¹¡‡n†&5prepared puff pastry†%7nonfat cottage cheese†$3fresh parsley stems†#9ripe avocados†"9sour cream for garnish†!3sifted powder sugar† ;butter with lemon juice†+roasted cashews†5chopped glazed fruit †#orange bits†+walnuts chopped †cake mix†3hot cooked linguine†+dried red chili†'sharp cheddar†%sweet 'n low†/assorted crackers †!artichokes†)sherry vinegar †#raw oysters†;cooked according to the †#hot sausage†1fresh apple cut up†+meat substitute †#tuna in oil † ice water † chorizo† 1vital wheat gluten† s† 'yellow pepper†7california artichokes†3water or white wine†)hot bean paste †#concentrate†Ccream cheese or soft cheese'†Wchocolate sandwich cookies with fudge'†Wjello instant pudding and pie filling †!cantaloupe†?cocoa powder for the tops …calvados…~Abaled california pea beans…}/sourdough starter )eëÚ¦–lY0"ïÆ·§†dW@-÷Þø¨}tcD8ýâе ‚e†O=your favorite seasonings†N?garlic and onion croutons†M-bran chex cereal†L9buttermilk biscuit mix†K'pastry shells†J9vegetable or olive oil†I?makes filling for 20 pies†H=vegetable cocktail juice †Gsteamed†FAgreen peppercorns in water†E%english peas†Dveal†C)firm eggplants†B3crushed dried thyme †A#soft butter†@pureed†?9roman or asiago cheese†>5candied red cherries†=edges†<'cooking onion†;7freshly grated nutmeg†:)prepared salsa†91fresh black pepper †8coconuts†7Gfresh or frozen broccoli cuts†6Eginger or dash ground ginger †5#combination †4!raw prawns&†3Uus sing a sharp vegetable†25minced fresh oregano†17beans in tomato sauce †0red beets&†/Uas desired to decorate pilgrim faces†.)cooking sherry†-)elbow macaroni†,1biscuit foundation †+#white water†*;bread or cracker crumbs†)3purple pearl onions†(%thyme leaves†'-red kidney beans ,móÙÄ·žƒxhZG>3ìÒ¼¤‡tbRC7ùíÙ͵˜fS;öÜÄ·¥–m†{+cut green beans†z-peaches or pears †y!onion salt†x'ground fennel †wto 4 tbs†v3minced fresh garlic†u7alternate berries are†t?fresh ground white pepper$†sQfinely chopped crystallized ginger†r3whole tomatoes with†q)frozen limeade†p5chicken stock powder†o5quick cooking barley†n=shredded american cheese†m3canned whole tomato †lpickles†k+lasagne noodles †jlobster†i=white or yellow cake mix†hEplus 1 tablespoon warm water †gpickled †f!anise seed †e#corn flakes†d'leaves curry†c)nonstick spray†b=water packed canned tuna†a3green chile peppers†`/pumpkin pie spice†_7instant coffee powder†^1strawberry gelatin†]3melted sweet butter†\3whole wheat berries†[vacuum†Zdark†Y)pork spareribs †Xrice milk †W#fresh apple†Vendive†U9chopped sweet red bell†T5ground steak burgers †Ssaffaron†R-almond flavoring†Q7refrigerated piecrust †Pcilantro +jèØÀ¨laC8+ þäÊ°¢…pR4#ðÛ̳˜†u`M9( üçÐÇ´ ’{j‡&%lemon yogurt‡%1dried apple slices ‡$reserve 1‡#+extra cornflour‡")country baking‡!with‡ 1uncooked spaghetti‡-chopped pimentos ‡!pinneapple‡=green or red bell pepper‡%real vanilla‡+uncooked shrimp‡)enriched flour‡-coarsely chopped‡%fennel bulbs‡'crumbled feta‡9finely chopped rhubarb‡5dried parsley flakes ‡!ziti pasta‡-to a fine powder‡?green or sweet red pepper‡-beef tenderloins‡%nestles mint‡?stirred whole wheat flour‡?frozen crabmeat or shrimp‡ -chocolate kisses‡ =good sized pinch saffron ‡ and whole‡ 7fermented black beans‡ 7chopped fresh oregano‡7dried hot red peppers ‡red waxed‡Acheddar or american cheese ‡dark rum‡plus 1‡?thawed frozen green beans‡plus 3‡Ecanned chopped green chilies‡9jalapeno chili peppers†3spicy tomato butter†~3hellman's real mayo †}#whole green†|3plain lowfat yogurt *càɵ‘tmfV7& ûëÑ·‹u`L;þôà˵ˆkM6ïÚǶ¯‘c+‡P_walnut halves or maraschino cherry halves‡O?philadelphia cream cheese‡Nto‡M%sesame paste‡L)walnut extract‡K-balsamic or wine‡J)dry buttermilk‡I/herb stuffing mix‡H?shredded or thinly sliced‡G1chocolate cake mix‡F?chinese brown peppercorns‡E=finely chopped scallions‡D-oregano or basil‡C3stripes bacon‡B/mozzeralla cheese‡A-tarragon vinegar‡@+prime rib roast‡?herbs‡>+small to medium ‡=beef fat‡<;whole black peppercorns‡;%curry powder‡:+kraft spicy bbq‡9-coffee ice cream‡8/fresh sage leaves‡7'soda crackers‡67crushed chilli pepper‡57unspiced chili powder‡47enriched regular long ‡3#a wire rack ‡2#pita pocket‡19ragz pizza quick sauce‡0%sea scallops‡/Adry white wine or vermouth ‡.#spaghettini‡-an‡,al‡+=dried apricots or prunes!‡*Kboneless beef top sirloin steak‡)+black soy sauce‡(1sliced tart apples‡'Cwhole mixed pickling spices -hóê˱xaA-öãÊÀ¬’ƒrcO@)òèÙÉ¿¥jK3öàÉ«”~h‡}/cup chopped onion‡|/dried mint leaves‡{1corn oil margarine‡z?dry seasoned bread crumbs‡y1red or green jelly‡x/ranch style beans‡w%purple plums‡v-collards or kale‡u1onion chopped fine‡t3inserted in the cen‡sAitalian or spanish section‡r1more like monterey ‡qskim milk‡p/ground turkey raw‡o7crumbled slices crisp‡nhours ‡m#brie cheese ‡l!hot liquid‡kpkges‡j)minced parsley ‡iburgundy‡h1cooked turkey meat‡g1beef or veal broth ‡f!fresh mint‡e+strawberry jell ‡d!baking mix‡c%fruit pectin ‡b!clam juice‡a7hot red pepper flakes‡`+saffron threads‡_small‡^5great northern beans‡])see directions ‡\!prosciutto ‡[#lemon sauce‡Z3rome or york apples‡Y+potatoes cooked‡XCrefrigerated crescent rolls‡W1low fat mayonnaise‡V3mashed strawberries‡UEdry white wine or dry sherry‡T7recipe cream filling‡SAstash lemon spice tea bags‡Rnori ‡Qdressing (dèδ˜…s_K/%òéʳ“u\J1%êÕ½ ƒp^K0 ïȱžzdˆ%/shredded zucchini!ˆ$Kcrumbled mexican white or farmeˆ#)key lime juiceˆ"1frozen blueberries$ˆ!Qchopped anchovies or anchovy pasteˆ 3chopped tart applesˆ5pure vanilla extract ˆ#corned beefˆ9extra large egg yolkˆ)chopped garlicˆ'ginger powderˆ)dried currantsˆ=fresh shiitake mushroomsˆ=burgundy or dry red wineˆ3mashed ripe bananasˆ-dried corn husksˆ/or 2 smaller onesˆ%lettuce leafˆ+mexican oregano ˆperogysˆ5dry sugar substituteˆ'half and halfˆ5chopped fresh garlicˆ?grated cheese for servingˆ Cliquid weizenbier ale yeastˆ 1ginger root slicesˆ Aserrano chilies with seedsˆ moreˆ -seeded and dicedˆ?whipped cream for garnishˆpearsˆ;sour milk or buttermilkˆ+american cheeseˆ+backfin or lumpˆ'chive mustardˆ)light molassesˆ;a bed of fresh colorfulˆ7dried tiger lily buds‡7plus 2 t dry red wine‡~3simisweet chocolate *]âÅ«–{i]L&òß̼¬šŒybS9$ êÛÀ¬™„sbG(ëÝƲ•~]ˆOEfresh ground pepper to tasteˆN1red cayenne pepperˆM=red or green bell pepperˆL+kirby cucumbersˆK1gingersnap cookies ˆJham dicedˆI=portabella mushroom capsˆH%fresh orange ˆG!veal tailsˆFAfinely chopped fennel bulbˆE9yellowfin tuna filletsˆD%oreo cookiesˆC%beurre blancˆB-chicken bouillonˆA)diced jalapenoˆ@+not traditionalˆ?9adams butter flavoring ˆ>!oriental 5ˆ=Cbutter or butter substituteˆ<7whol chicken breastsˆ;-whole cumin seedˆ:7skim milk or replacer ˆ9!bratwurstsˆ81unpeeled cucumbersˆ7)basil to taste ˆ6thickenerˆ5'potato flakes ˆ4#soft cheese ˆ3#red peppersˆ2)dried apricotsˆ1)spanish onionsˆ0=freshly ground dry anchoˆ/1coarse breadcrumbs#ˆ.Oboneless skinless chicken breastsˆ-%green olives ˆ,freshlyˆ+'minced celeryˆ*9cracked peppercorn mixˆ)-camembert cheeseˆ(7bragg's liquid aminosˆ'=minced green bell pepperˆ&?microwave bag is this amt (\âͼ£vdY8& òÙȳ–nW@-ùåÊ®™€YB)üêм£r\ˆw/tle kraft bull'sˆv=finely grated lemon peelˆu+caramel toppingˆt5wheat snack crackersˆs+turmeric powderˆr7sweet italian sausageˆq'cooked shrimpˆp+cranberry sauceˆo5heinz tomato ketchupˆn5green pepper sliversˆm1tomatoes undrained$ˆlQrecipe good ol' vanilla ice creamˆk5meal for coating panˆj-green lima beansˆi;freshly grated reggianoˆh9chopped fresh rosemaryˆg+broccoli frozenˆf?washed fresh blackberriesˆe/cinnamon to tasteˆd)vanilla crumbsˆc1thoroughly drainedˆb1crispy rice cerealˆa%ground thymeˆ`1frangelico liqueurˆ_=post natural bran flakesˆ^-pork tenderloinsˆ]%stuffing mixˆ\5fresh or frozen okraˆ[1few drops of waterˆZ=frzn limeade concentrateˆY'small egg bowˆXEknudsen hampshire sour creamˆWstewedˆV'from 2 lemonsˆU1fresh coriander orˆT/few mustard seedsˆS5new orleans molassesˆR%hoison sauceˆQ-frozen raspberryˆP?chicken stock or bouillon .gêà͸©Ž}e_O2 çÒÀ¯ yaM- ôáÑÁ²›ˆs`I:(úèÑ· pg‰%self‰$=hot pasta of your choice‰#)joyce alenskis‰"1yellow bell pepper‰!7thinly sliced carrots‰ 1dry white vermouth‰'eggroll skins‰;cranberry orange relish‰'leek soup mix‰'uncooked eggs ‰!tortellini‰1diced green pepper‰)plus 2 t sugar‰-who wheat pasta‰)whole potatoes‰1can of baked beans ‰!cans water ‰#hot paprika ‰#poppy seeds‰)grated coconut‰1fresh thyme leaves ‰vidalia‰/grated lemon rind‰Cfresh cooked lump crab meat‰ +mcintosh apples‰ 3grated white cheese‰ /some bread crumbs‰ %chopped nuts ‰ !garlic oil‰%minced steak‰'minced ginger‰-rapid rise yeast#‰Ograted parmesan and romano cheese‰%basil flakes‰+dark corn syrup‰=nonfat ricotta cheese or ‰#sesame salt‰wˆ3garlic clove mincedˆ~%lady fingersˆ}9dried italian herbs or ˆ|!lemon zestˆ{-graham pie crustˆz)blackberry jamˆyacornˆx/apricot preserves +fïÞÍ°weVB,"ôàƯ–…gJ6 ÷⾯¡‘‡X>+ ÷ãƯƒf‰P=miniature chocolate bits ‰Oox tails‰NAfrozen sliced strawberries‰M1softened margarine‰L=german chocolate squares‰K+catfish fillets‰J-skim milk powder ‰I!celery rib ‰H#cumin seeds‰G)ground cayenne‰F7shallots or scallions,‰Eavegetable oil 3 medium granny smith apples‰Dwraps ‰C#cherry soda ‰Brice chex ‰A!durkee red!‰@Kdry white wine or chicken broth‰?-soy or rice milk ‰>!lengthwise‰=7chocolate fudge sauce‰</cooked brown rice‰;+raspberry jello‰:=pineapple rings in juice‰9?salted corn oil margarine‰8%grated onion‰75tablspoons of grated‰61choice of toppings‰57liquid egg substitute‰4+juniper berries ‰3#taco shells ‰2coca cola ‰1#borden lite‰0index‰//coated chocolates‰.+stewing chicken ‰-!matzo meal‰,'turkey breast‰+5portobello mushrooms‰*Cextra sharp shredded cheese‰)=cream cheese with chives‰(%mexican beer‰'%sweet pickle‰&%cumin ground *^âк“m_R9-ôæÖĤŽ^8  ëÕº¬”ƒn_J=+ãÓ¿§‘yo^‰z%liquid smoke‰ywhole‰x3leg of lamb or veal‰w/oats in food proc‰v3light cream or milk‰u+minced cilantro ‰t#white beans‰sAmarinated artichoke hearts&‰rUhot cooked rice with chopped parsley‰q'tomato slices ‰ptails on‰o-provolone cheese ‰n!dried figs‰m-canned chipotles‰l%rum or 1 tsp‰k3pineapple preserves ‰jdegrees f‰i9white asparagus spears‰h/minced fresh dill‰gCuncooked hard wheat berries‰f-asian sesame oil‰e3mixed candied fruit#‰dOpepperidge farm herb stuffing mix‰cEkey lime juice or lime juice ‰b!fresh okra‰a/beat all together‰`Cchopped scallions with some‰_'sliced apples ‰^#egg product ‰]sauce mix‰\=marinara spaghetti sauce‰[;margarine or shortening ‰Zbakes 9‰Y5prepared chile sauce ‰Xthe book ‰Wlean beef‰V'walnut halves‰U+baking gumdrops$‰TQmiracle whip or miracle whip light‰S/water packed tuna‰R'uncooked rice‰Q?grated cheese for topping *d÷áÏ©™|hM8"êͶ¡…ofSF6&ðßÎÀ¬y^S?! éέ”‚dŠ$?tomato paste diluted withŠ#'flour or moreŠ"5carrot thinly slicedŠ!Efresh asparagus or 2 bx frozŠ 9plain dry bread crumbsŠClevel cup crisco shorteningŠ3lemon or lime juiceŠ?beef flank or round steakŠ+flavor enhancerŠsesameŠ9equal bulk in parsnipsŠ/italian macaroonsŠ=whole wheat pastry flourŠ+shelled peanuts ŠmozarellaŠ%lime sherbetŠ%leaf oreganoŠ'crushed thyme!ŠKfinely chopped oregon hazelnuts Š#peppercorns Š#with leaves Šcups fatŠ)salt as neededŠ firmŠ /stephen ceideburgŠ ;crumbled bacon or salsaŠ -branches parsleyŠ 1mixed whole grainsŠ=crushed cornflake cerealŠ7honey roasted peanutsŠ%pepper corns ŠvelveetaŠ/butter plus 2 tbsŠ-strawberry jelloŠ9small tubular macaroniŠ+florists leavesŠ=cornstarch or arrow root ‰#bran flakes#‰~Omixed lettuce such as boston bibb‰}'chicken broth‰|/quick rolled oats‰{loaf -sáÀ¢“oW>+ÿåͼ®”€waT;/ëÖÄ©™‰qbWK: ÷Þɹ “„sŠQ%lamb's liver ŠP!bean paste ŠOrigatoniŠN5annie says to put in ŠM#horseradishŠL-garlic olive oilŠK5mashed potato flakesŠJ'unsalted buttŠI%flank steaksŠHCcoarsely chopped red onionsŠG%cooked beans ŠFcheddarŠEsoaked ŠD!corn chipsŠC3biscuit dough mixed ŠB#bread flour ŠA#light brownŠ@9ginger flavored brandyŠ?'shoe peg cornŠ>-dry active yeastŠ=9green onions with topsŠ<cannedŠ;?old fashioned rolled oats Š:pimentoŠ95apple juice or cider Š8cucumberŠ7/root beer extractŠ6zitiŠ5+th egg noodlesŠ47cooked chicken breast Š3cold milkŠ2%salad greensŠ13turkey gravy packetŠ07kraft touch of butter Š/#brownie mixŠ.;sugar plus 2 tbls sugarŠ-)parsley springŠ,5chopped cilantro forŠ+3ground white pepper Š*#fresh onionŠ)+their own juice Š(!beef roundŠ'?or other firm white breadŠ&Ekey lime thai cucumber salsaŠ%Acanned green chili peppers *cèË»µ›„l]J4äѶ›‡pUD* ðÒÀ©ŠzeP?' òлšŠycŠ{/fried crisp baconŠz%red potatoes Šy#guava jellyŠxEmeaty pork ribs or otherporkŠw-chopped shallotsŠvGcream of tartar baking powderŠu3dried chili peppers Št!rice flour Šsflat beerŠr3birds eye cool whipŠq%lettuce cupsŠp-diced lean baconŠo-red sweet pepper Šn#celery soupŠmAinstant expresso or coffeeŠl1macaroni cooked upŠk'italian breadŠj?ricotta cheese mixed withŠi;linguine or other pasta Šhplain low Šg#ground porkŠf7green and white saladŠe%garlic headsŠd9wooden lollypop sticksŠc1diced strawberriesŠb+chopped peanutsŠa9vinegar or lemon juiceŠ`9quartered strawberriesŠ_)granule burgerŠ^;chicken wings and backsŠ]-sweet anise bulbŠ\Arinsed one not drained andŠ[/white bread flourŠZ)white vermouth ŠY!wheat germŠX3patis or fish sauceŠW1cooked beet slicesŠV7white or red potatoesŠUd ŠT#maple syrupŠS=cubed lean beef for stewŠR3baby lettuce leaves +fåÌ»˜‰v\H6# ÷áʵ ‹aT9& ïÕŪ’veS5&ýéѺ§Žxf‹&'half an onion‹%/fresh lemon juice‹$5unbaked pastry shell‹#)minced pimento‹"1sliced white bread‹!3eggs lightly beaten‹ +diet mayonnaise‹)boullion cubes‹/herbs de provence ‹!white port‹?ground red cayenne pepper‹'tortilla wrap‹%small shrimp‹;uncooked elbow or small‹3chili seasoning mix‹9chocolate wafer crumbs ‹#lager yeast‹7borden cottage cheese‹;jellied cranberry sauce‹+flour tortillas‹up‹)plus 1 t sugar‹9or medium acorn squash ‹lot more‹?pistachio instant pudding ‹ oxtails‹ -preserved ginger‹ -sugar substitute‹ -backfin crabmeat‹ 1french bread slice‹/dried whole thyme‹)chicken thighs‹5fresh or dried herbs‹)pepper divided‹'butter flavor‹+onions to taste‹7brewer's yeast flakes‹)salt free herb ‹!lemon curd ŠImedium or sharp cheddar cheeseŠ~%sliced lemonŠ}5alaska salmon steaksŠ|9chopped fresh basil or +sñßп¯•{W:÷Ü̳”|rP?.ìÙ¶¥–Šn_K4" øäѱ¡s‹Q7butter fudge cake mix‹P+dark red kidney ‹O#shaved semi‹NCboneless pork shoulder butt‹M)marinara sauce‹L+licorice string‹K%fresh garlic‹J5coarsely ground pork‹I'melted butter‹H1round red potatoes‹G+tarragon leaves ‹F!grn onions‹E;recipe egg nog filling ‹Dchillie ‹C!courgettes‹B%green chilis ‹AIto make the filling‹@)ground tumeric‹?-melted chocolate‹>)cream of wheat‹=fresh ‹<#ground lamb‹;%sesame seeds‹:%minced basil‹9Gfresh ocean spray cranberries‹8wafer‹73cinnamon and ginger‹6Ajuice to prevent darkening‹55onion finely chopped ‹4#sweet basil‹39organic gourmet veggie ‹2#blue grapes‹1/few grains pepper‹0=diagonal into thin ovals‹/=defatted vegetable broth!‹.Kprepared light italian dressing‹-7pinto or kidney beans‹,7finely chopped carrot ‹+#raw peanuts‹*%orange jello ‹)!jumbo eggs‹('tomato catsup ‹'!karo syrup (uåÝ¿¦}fT7íÍÁ•{iG9þïàƪ”†p\T)øèŬ ‡u‹y'wasabi powder‹x5butter or shortening ‹wvinegar‹v5ground red hot chili ‹uIrecipe whipped cream frosting ‹t#white sauce ‹s#ripe tomato ‹r#raw almonds‹q%cocoa powder(‹pYpepperidge farm herb seasoned or cubed‹olea‹n+chopped sirloin‹m/boneless skinless ‹lchickpeas‹k/italian seasoning‹j;fresh white breadcrumbs‹i7bulk hot pork sausage ‹h!sauerkraut ‹g!fish stock‹f-jarlsberg cheese#‹eOom ine all ingredients ‹dspaghetti‹cGchopped fresh cilantro leaves‹b'sliced celery‹a7filet firm white fish)‹`[holly farms pick of the chix or best of ‹_shrimps‹^Coriental toasted sesame oil‹]/dry brown lentils‹\1burton water salts‹[=unblanched whole almonds‹Z=crushed dried red pepper‹Y'chopped clams‹X1active dried yeast‹W'and broken up‹V1fresh strawberries‹U5granulated sweetener‹T?julienned red bell pepper‹Stri‹R9coconut finely chopped )\Øí…j^K:'òàШŽwi\D5ⶖ‡x`D-öÛѺ±Ÿ€p\Œ"+fresh coriander Œ!#apple jellyŒ Aup coarsely chopped celeryŒ'glaceed fruitŒthinŒ1shrimp for garnishŒballsŒ9chicken wing drumettes!ŒKprepared italian salad dressingŒ)apricot halvesŒ1salt pork or baconŒ;chocolate cut in piecesŒ3angel flake coconut Œ!rock sugar Œ!green peasŒCyellow and red bell peppers)Œ[crushed unsweetened pineapple packed inŒ?frimly packed brown sugarŒ9mozzarella cheese slicŒ7poppy or sesame seeds Œ!vlf optionŒ 3orange butter cream Œ rutabaga Œ chile mixŒ 1quick cooking riceŒ 7butter or cooking oil%ŒSholly farms breast or thigh nuggets Œ#kernel cornŒ'worcesterster"ŒMshredded gruyhre or swiss cheese Œ#and stemmedŒ)oil packed sunŒ%diced celeryŒ)coffee grounds Œpopcorn‹9grated parmesan cheese‹~3corned beef brisket ‹}#chili sauce‹|/crushed or minced‹{-active dry yeast%‹zSpeeled and finely chopped delicious *kõìÐÁ­“znNB(îÖ¿°˜‡tXH5ÿíÖËÀ¥™|X?*õäÅ´‹vkŒLrelishŒK-sweet red pepper&ŒJUcanned pears in juice or light syrupŒI%plain yogurtŒHAtomatoes and green chiliesŒG%dill pickles ŒFIfirmly packed dark brown sugarŒE'cleaned squidŒD-commercial salsaŒC5cubed cooked chicken!ŒBKfrozen corn or mixed vegetablesŒA=drained pineapple chunks Œ@serranoŒ?9white italian trufflesŒ>prawnsŒ=tomatoŒ<1cooked black beansŒ;'dark molassesŒ:Cmarinate for a half an hourŒ9/seafood seasoningŒ8)mountain bread Œ7#round steakŒ6;flour or corn tortillasŒ5)stick cinnamonŒ4%whole or lowŒ33white or brown rice Œ2!stock or 3Œ11pea or pinto beansŒ03pet evaporated milkŒ/7minature marshmallowsŒ.Cca chopped peeled tomatoesŒ-7fine dry bread crumbs Œ,rhubarbŒ+Csesame oil or vegetable oil Œ*rhubardŒ)5assorted fresh fruitŒ(7freshly chopped basilŒ'+very warm water Œ&!a tomatoesŒ%;cod or flounder filletsŒ$highŒ#pieces +eåÒ´ž‹vX@/ûíÏ©†lR;ðÚ­—iY8#éà䨓‚se Œwbaby corn Œv!ripe mangoŒu%cabbage headŒt-unsalted popcorn ŒstumericŒr7hunt's tomato sauce wŒq'sliced tomatoŒpbudsŒo7chopped fresh spinach Œn!paper thinŒm%above recipeŒl-cream of coconutŒkEduncan hines chocolate layer Œj#cocoa syrupŒi3olive or peanut oilŒh/red skin potatoesŒg/squa unsweetenedŒf-processed cheeseŒe3firmly packed lightŒd/fresh blueberriesŒc1emmenthaler cheeseŒb)taco seasoningŒaEcandied fruit for decorationŒ`1tender green beansŒ_7tarragon wine vinegarŒ^7packaged pastry dough Œ]Ilemon lime carbonated beverageŒ\5quartered lengthwise Œ[gumdropsŒZ?basket or more dandelions ŒYcorianderŒXbarŒW5canned chicken brothŒV)powdered sugarŒU%lite ricottaŒT3granny smith applesŒS?unsweetened whipped creamŒR-star anise starsŒQ)fat for fryingŒP/sesame seed pasteŒO?cut into bite size piecesŒN)chopped onionsŒM9on the bias *ußÉ¿®—‚jR4&ùãŹ•€Q6 òâʯŒ~mX>&áÓÁ©œƒu !rice wine 5red or green peppers nut meat3korean chile powder'beef boullion sl ginger!Knatural wheat and barley cereal%sweet butter #pear sliced3toasted sesame seed7lowfat cottage cheese-ground coriander%a large bowl ice cubes Ifew drops yellow food coloring9part skim milk ricotta3natural unsweetened #kale leaves9shredded green cabbage crosswise 9fresh artichoke hearts 9fistful fresh parsley, aadditional grated parmesan cheese for garn -unprocessed bran low;cornstarch dissolved in pa all?very sharp cheddar cheese/walnuts or pecans sliced 1 cabbage+corn muffin mix red jello?finely grated raw carrotsŒ3hot italian sausageŒ~3paprika for garnishŒ}-uncooked noodlesŒ|1candied citron andŒ{%parsley stemŒzdavisŒy/fresh raspberriesŒxEpepperidge farm lemon crunch (_ã˺¦•€kJ,ýëÒ¶–ŠmP8.úâ˱œzrfM3ðã̺ª_ICgolden mount or maggi sauce(HYbaker's german's brand sweet chocolate G#cajun spiceF'smoked salmonE1dried bread crumbs DmolassesC/stock from turkeyB)chicken liversA7turkey breast cutlets@7graham cracker crumbs?5fresh halves peaches >bourbon=jam<Gdiced yellow crookneck squash;-frozen baby peas:7capellini or linguine91small white onions83chives or scallions73nonfat cream cheese6;jicama pieces or apples5oreos43fresh yellow squash3=fish stock or clam juice2=grated mozzarella cheese 1chablis0Cfinely chopped green onions/;sweet cooking rice wine.5fresh white truffles-'savory crunch,+dry pinto beans+9diced sweet red pepper*?boneless skinless broiler)Emashed canned sweet potatoes(-cooked spaghetti'-unpopped popcorn&%coconut milk%+gravieri cheese$%wheat flakes#3portabella mushroom"=freshly ground pepper to (eâͪ–…tW@/!õÛ¾ŸaJ5"õåÔ¿²–v^O1!åÁ­}veq%sifted sugarpcn o#nonfat milknCcooked beans of your choicem+whole mushrooms!lKcampbell's new golden corn soupkCcar low fat cottage cheesej;chopped raw cranberries i#thyme sprigh?and cut into large pieces g!cod steaksf3confectionary sugareCvegetable oil or shorteningd;rice wine or dry sherry ccornmealb-cooked asparagusa%miracle whip `#bread round_7sliced stuffed olives^)grainy mustard])coffee instant\-used a large one[1london broil steak)Z[betty crocker supermoist white cake mixY'tiny pretzelsXAgraham cracker crumb crustW=grated fresh ginger rootV7dried hot red chiliesUpackedTEgrated lemon and orange peel Slg shrimpR%chopped fineQ1small whole onionsP=stoneground wholemeal srO%celery stalkN%turkey baconM+graham crackers LIegg substitute equal to 2 eggsK-crushed tomatoesJ?minced green bell peppers ,`ëϹ­‘y_J1êÊ´”|pRE0÷àŠ|lYA$þïÝβž‘z`Ž7cappuccino coffee mixŽ1rhubarb cut into 1 ŽapricotsŽ+kale or spinachŽ;chocolate wafer cookies Ž!or use loxŽ'green cabbage Ž!meat brothŽ5fresh paresan cheese Žand topsŽ=chopped sweet red pepperŽ3oil for stir fryingŽ)irish potatoes Ž#dried beans Žcrab boilŽ%pearl barley Ž stuffingŽ /granulated garlic Ž #lowfat milkŽ 'beef consommeŽ 1shortening or lardŽ5garlic cloves minced Ž!beaujolaisŽ%sole filletsŽ-light mayonnaise Žlight crŽ?drained and minced capers Žhot redŽ3your favorite pastaŽCcreme fraiche or sour cream/unpeeled eggplant~Cset above ingredients aside}3chocolate pie crust|+lightly crushed{9ca whole green chilesz5toasted sesame seedsy-shredded almondsx7smoked tuna or smokedw3kidney suet or lardv;cucumber thin sl 3 cups uarugulat/minced gingerroots;almond flavored liqueurr-several dashes t +gáÇ®¤ˆrW<5ùìÙѱ¢‰paR:'õßŲ¥“‚o[M2 ÷ÞÀ·|gŽH-red wine vinegarŽG%creamy sauce'ŽFWbeau monde seasoning or seasoned saltŽEfiveŽD?prepared crumb pie crustsŽC5sliced sweet peppersŽB9con borden sour cream ŽAwon tongsŽ@'sesame butterŽ?9recipe bechamel sauce Ž>bay leaveŽ=+plumb baby foodŽ<)pork back ribsŽ;%green grapesŽ:'breast ground Ž9chick brŽ8)stewed chickenŽ77salt and ground blackŽ6/white grape juice#Ž5Oboneless skinless chicken tenders Ž4bananasŽ3)parsley flakesŽ23bisquick baking mix Ž1!bacon bits Ž0!pork chopsŽ/5finely chopped greenŽ.5polish sausage links Ž-!proscuittoŽ,Cfresh or frozen blueberriesŽ+offŽ*)canned chicken Ž)broccoliŽ(7linguine or spaghettiŽ'Ggarlic cloves lightly crushedŽ&v8Ž%9chicken broth or stockŽ$9brown sugar substituteŽ#/grated mozzarellaŽ";italian peeled tomatoesŽ!drinkŽ 5pepperoncini peppersŽ7thawed and patted dryŽAwhite worcestershire sauce )mëáͼ­™}hZM:! îͼ°›ydW4ûàÓµœ|gK,õá̸¬”mŽq+additional nutsŽp)dried cherriesŽo3assorted vegetables ŽnplasticŽm+white chocolateŽl-skinned potatoesŽk+butter frostingŽj5grated romano cheeseŽi?szechwan sweet bean sauceŽhAunsweetened apple or grapeŽg;west african red pepperŽf-carrot liquifiedŽeCstewed tomatoes with liquidŽd5sharp cheddar cheeseŽc?imitation coconut extract ŽbsaucepanŽa9dried pineapple piecesŽ`7finely chopped tomatoŽ_Apitted dark sweet cherries Ž^Iitalian blend mixed vegetables Ž]jalapenoŽ\-separated into 1Ž[Gdried california chili pepparŽZ-dollop molasses ŽYalmondsŽX%powder sugarŽWEjuice from apricots and pineŽVAmelted butter or margarineŽU+preserved fruitŽT5flour for thickeningŽS)hot applesauce ŽRtiny one ŽQsourdoughŽP-fresh buttermilkŽO;fresh mozzarella cheeseŽN+worcester sauce ŽM!plum sauceŽL%peach slicesŽK+wonton wrappersŽJonionŽI-orange marmalade *hæÌ´ªš…pS9!ôÞÇ­¢‡pX=öåŶ¡—„iT?.í×Ç­•€h3hot coffee or water-delmarva chicken3or pears or berries7cooked broccoli stems #orange rind/black olive paste5crumbled dried thyme problem;thinly sliced pepperoni%or a mixture-firm silken tofu-diary sour cream9vermont cheddar cheese)crawfish tails grate -fresh lime juice !red pepers Cvery finely diced red onion %pasta flakes !cider rice-potato shortcake Idream whip whipped topping mix9orange flavord liqueur3dark sweet cherries1coarse brown bread9kraft italian dressingcaviar7lipton onion soup mixŽ1vegetable consommeŽ~/rinsed thoroughlyŽ}+tenderloin tipsŽ|5frozen or fresh peasŽ{3confectioner' sugarŽz7plus 1 tsp unflavoredŽy=sweetened condensed milkŽx-additional sugarŽw-raw bay scallops Žv#green chiliŽuseedsŽt3dijon style mustardŽs7ground nutmeg or maceŽr7fresh kale or spinach +pëßͬ˜i[N  ÷ìÝÁ­šz]E7 öÚÒ¿ ŒsZF4éÓ¹°¨šƒpF)strawberry jamE1sliced ginger root Dduck websCaleBspecA7cooked elbow macaroni@/red tart cherries?1garnish as desired>1cheese for garnish==coarsely chopped almonds<'ff mozzarella;+pineapple juice:5pinch cayenne pepper95shao hsing rice wine8+ground cardamom7Aholly farms chicken franks6)pure olive oil5all4;chopped or pitted dates3/wild duck breasts 2#butter buds19grated muenster cheese 0warm milk/3oriental plum sauce.=the kind you sprinkle on-Cthinly sliced peeled apples,)popped popcorn++top round steak*;light neufchatel cheese )!food color(capers'-hallertauer hops&+ground allspice+%_bones and trimmings from cooked breast of $vermouth #uncle ben"3sl bread!1canned green chili +myer's dark rumEgrated mexican blend cheeses'medium onions variety-hrs or overnight (gØÅ®œˆqT>'øÝ̺žŠiO5%ûßô§–dUA(ýæж¦…gn?green giant harvest freshmEkeebler graham cracker ready l#fresh fruitk7cooked crawfish tailsj/powdered lecithini1cooked egg noodleshEnonfat vanilla frozen yogurtgabovef5coarse chopped onione+bo chili sauce d!white winec9coarsely ground pecansb1small sea scallopsa%spiral pasta `machines _!s tomatoes^;dark chocolate cake mix];coarsely chopped pecans\)lausch dgsv43a[1grated orange zest Z#penne pastaY7maine russet potatoesX7whole water chestnutsWEcornstarch solution to thickV+sliced pimentosU;pimiento stuffed olivesT'crab stuffingS%ground cocoaR9hamburger buns or softQ/tiny salad shrimpP5fiesta cheese filingO1cream chicken soupN/french bread loafM=pineapple tidbits in itsL1quick cooking oatsK+seasoned pepperJ'ancho peppersI1cooked white beansH)borracho beans%GSdehydrated scalloped idaho potatoes )hîßÂ¥~eN8&òѶ£ˆnQ;,êÓIJ¡‚oU>,ûÝίŸ€h3finely diced celery crackers'turkey thighs #grated rindAground sugar or as desired !prune pulp?good sized sweet potatoes;chicken breasts skinned-cannellini beans'tiny potatoes 1frozen avocado dip 7french onion soup mix )orange liqueur Amargarine or butter melted %ham and jade'get something !dried beef1few celery leaves1white sesame seeds+pillsbury ready1fresh basil leaves !bean curds/eggplant sliced 1=unsweetened red cherries7recipe ready tomatoes~9potatoes in small dice})minced cabbage|9red lentils or similar{Ecreamy chicken mushroom soupz+blended oatmealyCsliced cooked turkey breastx'seasoned saltw/hungarian paprikav1fresh sea scallopsu5sour cream or yogurtt%leeks greenss/plums to make 5 1r=nonfat mozzarella cheeseq=frozen cheese tortellini p!pie shellso'pasta or rice +câδžƒhVM>ïßdz©‹{maO8+ûëÙÏ´šz^QC+ êЬ ucB'whole almondsA3bok choy cut into 1@)salt pepper ?avocado!>Kbakers german's sweet chocolate=7salted popped popcorn <Ipillsbury plus yellow cake mix;?miniature chocolate chips:3bay or sea scallops 9blue crab 8to taste7;ca tomatoes with juice6Cripe tomatoes cut in wedges57pistachio pudding mix49julienned green onions3green2'lukewarm milk 1#shrimp soup0Efinely diced red bell pepper /!beef heart .lean ham-1cut into flowerets,'unsifted self +chilled *clam base )#frozen peas(?onion stuck with 2 cloves'pizza&+amaretto liquer%3whole plum tomatoes $#fudge sauce#/regular margarine"5blue cheese dressing!Cseedless green grape halves !meat saucenuts'chile pequins9black licorice strings9ancho or pasilla chile/butter for frying7dry white alsace wine+onion dill salt?sausage removed from skin ,oâÍ·¥„UC5 ïåÛ˺«‘~eK?)èÑ¿§ŽxeUE6)ì׸‹on;minced blanched almondsm'potato starchl9sundried tomato halveskAprepared baked pizza crustj-spaetzle noodlesi+mashed potatoesh%swiss cheeseg3minced fresh ginger fsliced 3 e!egg beaten d#chopped ham c#dry roastedb)candied fruitsa/thoroughly washed`5real vanilla extract_3dried summer savory^'sliced carrot]1chicken with bones\5crumbled bleu cheese[9pureed chipotle chiles ZallspiceY/butter flavor non XgibletsW7finely chopped garlicV5fresh spinach cookedU)meat drippingsT7fresh roasted peanuts S!if desiredR%can tomatoes Q#popped cornPcrockObreadN1mild green chiliesM7nonfat or lowfat milkL-olives w pimento KvegetableJ'dried peaches,Iasteamed couscous or rice as an accompanimeHcoffeeG/small flank steakF'grosz vbff60aE/divided margarineD-chinese eggplantC?chopped green bell pepper *]êƲŸ’‡nO$úÒ¯žŽxWB8þëÏĨ“€kUL>&÷Û³‡m] ‘#tuna flakes‘7very strong black tea‘/membranes removed‘/red pepper flakes ‘!angel hair‘5alyce mantia krbs41a‘;chinese parsley garnish‘;southern comfort liquor‘)sugar to taste‘3dietetic choc candy ‘pea beans‘ kiwi‘ /other fresh herbs‘ -hopped mushrooms‘ )cracker crumbs‘ -bel paese cheese‘;chopped cilantro leaves‘cut up‘;sweetened whipped cream‘)good olive oil‘=ground spicebush berries‘=red food dye or coloring‘thick‘-dried basil leaf‘Ewell aged emmenthaler cheese/shrimp or chicken ~#sweet cider}%shark steaks |Ihodgson mill whole wheat flour%{Sleaves from 2 sprigs fresh rosemary zchopped ytiny flag x#orange zest(wYvanilla flavor instant pudding and pievAfinely sliced strawberriesu5fresh sweet potatoestraisin segg yolkr)hamburger meatq+buckwheat flour!pKfrozen orange juice concentrateo/dried hot peppers )lñÚÀ¯zX@  üßέ{aSB$ëáÓ·ª•ycM4%ñéÓÁ±„l‘A3grey poupon mustard‘@5monterey jack cheese‘?+chopped chicken ‘>#pasta dough‘='ground ginger‘</favorite dressing‘;sun‘:)avocado slices‘9Eshredded mild cheddar cheese ‘8!corn flour‘75sweet and sour sauce‘6/chocolate is best‘5/red ripe tomatoes‘4;frozen brussels sprouts‘3-coriander leaves ‘2shallots‘1;finely shredded cabbage ‘0cow chips‘/gravy‘.7szechuan peppercorns‘-Asemisweet baking chocolate‘,?mandarin oranges in juice‘+%diced apples ‘*materials‘)7cooked shelled shrimp‘(+praline nut mix‘'?bulk mild italian sausage‘&Ered or black licorice strips‘%%fresh ginger‘$=coarsely chopped walnuts ‘#flavorful‘"/whole cumin seeds‘!Cred wine or red grape juice‘ 3chick peas optional‘Gshredded mexican cheese blend‘)canadian bacon‘Gfew drops green food coloring‘%regular loaf‘7frozen asparagus cuts‘1fresh thin noodles ‘!beef chuck *pêÞÐÀ¶¦…jI= õîË®§ŠoT<(÷ç͵™~tZ?-  æͳ‘‡p‘k1dried kidney beans‘ja box‘iGcoarsely chopped purple onion‘h7minced spinach leaves‘g5tabasco pepper sauce ‘fIfreshly ground pepper to taste‘e1avocado cut into 1 ‘dlemonade‘c'chopped dates‘b9provolone cheese slice‘a7black or green olives‘`steak‘_9shredded sharp cheddar‘^;red raspberry preserves‘]3lemon juice or milk‘\7chopped sweet pickled ‘[#into pieces‘ZCcomstock cherry pie filling‘Y%chunky salsa‘X+frozen pea pods‘W3cut in pieces about‘V9fresh coriander leaves‘U9malted milk ball candy‘T=or 2 small green peppers‘Sde‘R=oil for frying or baking ‘QIcoarsely chopped plum tomatoes‘Pdo‘O)dark rye bread‘N3shelled and cleaned‘M=minced pecans or walnuts ‘Lcashews‘KEdill seed or fresh chop dill‘J9coarsely chopped green‘Iinto 1‘H/chocolate pudding ‘G#sweet yeast‘Ftoast ‘E#minced mint ‘Doat flour ‘Cmadeira‘B/dried sweet basil .iæÔ¾¬œrdQ6 úïÞ̼³«„cJ*ùáÏ¿±m\M3øÝÐÀ {i’'biscuit dough’-baked pie shells ’#cakes yeast’Cgrated natural sharp cheese ’#milk powder ’to 2 lbs’9caraway seeds to taste’/julienned carrots’%unsifted all’+toasted coconut’7dried cilantro leaves ’!onion or 1’ %tamari sauce’ +raw cauliflower’ ;lime wedges for garnish’ +soft shortening ’ cut dates ’#yellow corn’'sliced onions’3cannellini beans or’-cayenne to taste’;chopped unpeeled apples’Cfinely chopped green pepper’5confectioner's sugar’Ethinly sliced unpeeled lemon’5round or chuck steak ‘olive oil‘~con‘}bran ‘|#coarse salt‘{'cloves ground‘z%regular oats‘yhummus‘x)garbanzo beans‘w'cheese spread‘v1toasted wheat germ‘u9chicken breast fillets‘t)drink the rest ‘sdill weed‘r9water or chicken stock ‘q!warn water ‘p#feta cheese‘o'ever you like‘n/fettucini noodles‘m'anchovy paste‘l7dark brown sesame oil ,bçÐÀ¥†jYC4%óêȯ™†n\P2÷ßË·›‰jU9'þêÖÄ«š†ob ’Eor plain’D1bottled italian or’C+fast rise yeast’B%sliced water’A5camphor wood sawdust’@'chopped basil’?+canned crabmeat’>+english walnuts’=kale ’<rich milk’;'picante sauce’:'yellow onions’9;coffee flavored liqueur’8-spaghetti squash’7Aminced canned green chiles’6'phyllo leaves’5;whole wheat bread flour’4+espresso powder’3+juices reserved’23drained and crushed’15warm flour tortillas’0Gsliced peaches in heavy syrup’/?small curd cottage cheese ’.papayas’-'baking powder’,3fresh ripe tomatoes’+)salt if needed’*/boiling hot broth’)5chopped green chiles’(Gdried new mexico chili pepper’'conf’&?sweet red or green pepper’%+zweiback crumbs ’$!light miso ’#!pita bread’"/peeled and halved’!%torn lettuce’ ;finely diced red onions’kumut’-clarified butter’9crookneck or a mixture ’#onion rings’1dry or fresh penne’5dillweed or dillseed )jæÓȲ‘qhYL<ïϹ®•vkO0ûìج™zjO?/îÖÄ»¦•j’n-german chocolate’m/jumbo ripe olives’l%water needed’k-scallions cut in’jpeel’i'sweet pickles’h3shredded mozzarella’gEkellogg's bran flakes cereal’fCborden country store butter ’e#mixed beans ’d#grape jelly’c9boneless turkey breast ’b#chile salsa’aAmelted butter for brushing’`)from fireplace)’_[red snapper steaks or other fish steaks’^+oregano or sage ’]!taco sauce’\5bacon crisply cooked’[;yellow and green pepper’ZAchopped into small squares’Y;chopped frozen broccoli’Xcooled’WAsingle strength beef broth’V5grated sharp cheddar’Uhominy’T/crackers or chips’SCbrowned flour for tightener’R'shredded part’Q?seasoned dry bread crumbs’P=pickled jalapeno peppers ’O#white sugar ’Ncrossway ’M!lemon peel’Lmayo’KCapple pie spice or cinnamon’JEprepared pastry sheets for 2’I/dried whole basil’Hcognac’G)spice cake mix’F7toasted hot dog rolls &aîÑÁ«‘vcK<( êÒÁª‰hH#òãÁ¨™~fP5 îÚ¼±™†a"“Mboneless skinned chicken breasts“)dry navy beans“3chpd cilantro roots“hotter“?prudhomme's seafood magic“+string licorice“;golden delicious apples“ %string beans“ 7freshly ground pepper“ 9salt and ground pepper“ /fresh cranberries“ 3dried gemelli pasta“9dried red chile flakes “!smoked ham“5jalapeno jack cheese“Gcampbell's dry onion soup and “!cream corn“Eitalian style dry bread crmb “#dry mustard"“Mskinless boneless chicken breast“Cand sliced thinly crosswise’Eground black pepper to taste’~Ehot vegetable stock or water’}1new white potatoes’|%diced citron’{3chopped orange pulp’zAjuice of 2 lemons or about’yAspoon vegetable shortening’x+dried wood ears ’w!onion tops’v3peanut butter chips’u)plain croutons’t9thinly sliced radishes’s7golden onion soup mix’r/joints into 2 pcs ’q#corn starch’p=marinated mushrooms from’o'firm tomatoes *gèغ¨—v]P/éÔ´¡‹ujM%ûîØį¡ˆrQG3!êÓ»ž€vg “>!small okra“=brown “<!rye flakes “;!starfruits“:=and cut into flowerettes“93cheddar cheese soup“81undrained tomatoes“7/melted fat or oil“6Etop sirloin steak cut into 1“5'butter melted“4+fat and gristle“3grape“2Efinely grated fresh parmesan“1/unpeeled tomatoes“05brandy or dry sherry “/chow chow“.-wild blueberries“-+rosemary leaves“,/chopped mushrooms “+thin soy“*)red chili pulp“)1sherry or vermouth%“(Svanilla instant pudding and pie mix“'=chopped seedless raisins“&seitan“%/hot dried peppers“$/canned artichokes“#)cooked spinach“"Cwhite wine or chicken broth“!-margarine or oil“ 7dark belgian choclate“'juice of lime“7calumet baking powder“Eunsweetened baking chocolate “chipenos“5fresh blueberries or“Every coarsely ground pepper“%soy parmesan“'hand squashed“?chopped olives or pickles “#natural and“3sweetened pineapple 'fôäij—vV?+÷ÜȯœuZ=-íϹ¦‰dQ2'üà褙f“e5shrimp or fish stock“d7cherry gelatin powder“cpeeler“b+mashed sardines“a3finely chopped nuts “`#chicken leg“_;frozen small green peas(“^Yremaining instant butterscotch pudding“]peeled“\Ashredded or flaked coconut“[)broken walnuts"“ZMround fresh portabella mushrooms“Y=fine sliced fresh ginger“X)green onions w“W/fine bread crumbs“V?instant pistachio pudding#“UOhamburger helper for chili tomato“T7canned garbanzo beans “S#anise seeds“R=chopped oregon hazelnuts“Q9sugar to taste if tart“P3warm popped popcorn “O!rose water“N)northern beans“M5vanilla wafer crumbs“L+or jumbo shrimp“K9canned peeled tomatoes “J#texas salsa“I-red chili powder “H!soft whole“G+beef eye fillet“F1jarlsberg or swiss“ECsalt and crushed red pepper“DEto use up so i put it in the“C;julienned carrot strips“B%peach halves“ACcondensed chicken rice soup “@#garlic salt “?brownie )jïÝñ§vT; ýíдšŠzeI2*ðÔ¹¢r_L*äд”j”-nufchatel cheese” -diced cooked ham” Cgrated sharp cheddar cheese” ;frozen chopped broccoli” +unsalted butter” Greserved fruit cocktail juice”+spanish sausage ”#woodruff or”Gassorted dried beans and peas”)juice reserved”)vegetable soup”9finely chopped almonds”-creole seasoning”1liquid butter buds”9frozen cut green beans“;evaporated skimmed milk “~#sliced okra“}7hungarian hot paprika “|#frozen okra“{can“z1unbaked pie shells“y;frozen o'brien potatoes“x-unbleached flour “w#ranch beans “v#pepper pods“u7sliced fontina cheese“t;with high triglycerides“s=whole wheat bread crumbs “r#for dipping “q!canned ham“p'seafood stock“o=island beans and peppers“n5hazelnuts or walnuts“mGchopped dates or pitted dates“l1peanut or corn oil“k7pure red chile powder“jextra“i'fried chicken“h7anaheim chili peppers“g'ground nutmeg“f%lemon wedges ,tìÝÑ¿ž„tQ7øæÖ»¨’hXK0'éÝÔ¹™ˆ€`I, ðÛ˶¨•t”:Egrated zest of 1 large lemon”9)peach schnapps ”8lite salt”7-grated lime peel ”6#calavacitas”5-jalapenos chiles”4'just a little”3half”2prunes”1/fresh goat cheese”0=uncooked lasagna noodles”/1beefsteak tomatoes”.Cmayonnaise or slaw dressing”-non”,%squeezed dry”+Csweet italian sausage links”*9lemon pepper seasoning”)yams ”(egg nog”'3skim or lowfat milk”&)seeded raisins”%)dried dillweed”$cold”#9boneless pork cut into ”"i forgot ”!#ripe banana'” Wadditional cornmeal for tops of rolls”/peach pie filling”)graham cracker”9the oil marinated ones ”#crumb shell”'cooked prunes”3butter or margerine”tahini”;chopped fresh mushrooms”7burgundy or rose wine ”Iteaspoon dried marjoram leaves ”#pizza sauce”7canned apricot halves”Edijon or spicy brown mustard”'banana chunks ”hot air ”!stewed tom”+chicken bullion *bàͱ˜~eS?(ùòÝñŸ‚cQB&óãÏ´š‰zcT<0!ýÝ˯•tb”d'cream or milk”cEfinely chopped fresh parsley”b7buttermilk baking mix”a;minced jalapeno peppers”`'c cannellini”_Cblueberries frozen or fresh”^5required ingredients”]maytag ”\!red chiles ”[chilies”Z3lowfat cream cheese ”Y!baby clams”X1baked pastry shell ”W!tomatoes w”V%crystal malt”U7fresh jalapeno pepper”T9louisiana hot sauce or”S+anchovy fillets ”R#orange pulp”Q-fresh bluberries”P?spike vegetable seasoning”O;frozen artichoke hearts ”N!cake yeast”M'chicken fryer”LAconfectioners' sugar icing”K=oil or butter for frying”J'branch celery”I'black walnuts”H7hot pepper sesame oil”G-powdered mustard”Fea”E3dried whole oregano”D1cream cheese glaze”C1frozen pepper stir”B+parmesan cheese”A'cucumber pulp”@5strong brewed coffee”?7green creme de menthe”>5dry white wine sauce”=;brown sugar firm packed”<)sliced almonds”;Cgrated cheese and slices of 0rèÛÁ¦–|cJ:)ÜÆ·¡Ž‚hL5'ùÞÅ»”‹~iWD2'îßμ¦’~r •topping•+cilantro sprigs•+white corn meal•/sliced red pepper•'fresh rhubarb•%chicken legs •!eggbeaters• )beef stew meat• 'peeled apples• +mushroom slices• farina• 'dried parsley•)fresh truffles•'through stack•-regular strength •pet milk•slat•slaw•?beef boneless round steak•angel•5favorite white sauce”9sliced or diced onions”~/nutritional yeast”}fruits ”|plus 1 t ”{spareribs”z1creamy goat cheese”y;chocolate cream filling”x7cream cheese packages ”wflowers”v)budweiser beer”u/unswtnd coco pwdr ”t!vermicelli”s/unbaked pie shell!”rKmixed vegetables such as onions ”qunbaked 8 ”punbaked 9 ”oplus 1 1”n%dried apples ”m#almond milk”l5boned chicken breast”k5vinaigrette dressing”j7preheat oven to 375 f ”i#blue cheese”h9finely chopped carrots”g7grape leaves in brine ”fokay too”e3liquid fruit pectin )sïέ‘~nbG?) ñ×½¬ž‹wfPEòâȪ‘ˆgO2òØÀ¯s•==cooked or canned pumpkin•<Abutter or other shortening•;%oil for saut•:3dried banana pieces•97french bread baguette•8?dried basil or fine herbs •7pumpkin•6/italian meatballs•5=ca pinto or chili beans•43maraschino cherries•3Enestles bon bon ice cream nu•2only•15chicken bouillon mix•0?blue cheese dipping sauce•/7white meat of chicken •.#breadcrumbs•-/frozen green peas•,-chopped pimiento%•+Sthawed bird's eye cool whip whipped•*ground•)/light brown sugar•(%lime gelatin•'+fresh spaghetti•&)polish sausage •%beef suet•$%ground anise•#7ca french onion soup•"7skinned diced chicken•!9vanilla or rum extract • diagonals •!liverwurst•/spices as desired•mrs•9butter recipe cake mix •cutlets •#chile beans•)gold medal all•;melted butter as needed•Echopped fresh tarragon leave•Esemi sweet chocolate squares•%banana chips *eâÏ´¥‰s^K8(êи£ƒh[;1ûéÏ°—xiP4 íÙÄ°¢ˆue •g#rinsed well•f)chicken pieces•e7sweet red bell pepper •ddry thyme•c+mushroom crowns•b-cornbread crumbs•a+slice rye bread•`Cplus 1 teaspoon lemon juice•_'chopped thyme•^-beef flank steak•];frozen small sweet peas•\5peanut or canola oil •[!mix fruits•ZAjalapeno chiles with juice•Y5sliced spring onions•XAchopped parsley or paprika•W7dried marjoram leaves•V'malted barley•U9cooked lasagna noodles•T9hellman's low fat mayo•Sglaze•RCtia maria or cream de cacao •Qcrawfish•P9lemon juice or vinegar •Ohoneydew•N)kraft caramels•M-soft breadcrumbs•L3blackstrap molasses•K7to 3 cups raspberries•J7black pepper to taste•I%regular rice•H)if unavailable •G#boiled beef•F)red and yellow•E)stuffed olives•D-low salt chicken•C/chopped jalapenos•B;chili paste with garlic •A!chicken or•@9homemade chicken broth•?)unbleached all•>?chicken bouillon granules )míÚ­—tR4 ûÜ¿µ™~pXG;, õä͹«›kZB( ìÛµ—ˆm–9fresh or frozen shrimp –!tart apple–?across into 1 inch pieces#– Ocooked chopped broccoli flowerets– %meat extract– Echopped cilantro for garnish– 9dark molasses or black– 7gebhardt chili powder–3broccoli flowerttes–%oyster sauce–+powdered ginger–;chocolate cookie crumbs –#tart apples –hot salsa–+seedless grapes–1grated orange rind–%cheese curls•5semi sweet chocolate•~'vidalia onion •}sorghum •|!vanilla or •{try fat•z%giant shells•y3irish cream liqueur •xarrowroot•w9into cloves and peeled•v;sideways and lengthwise•ujerky•t=whipped topping or cream•sApan drippings from chicken•r%double cream•q%cherry juice•p1frozen unsweetened•o?egg replacer to replace 3•nGsalt and freshly ground black•molives•l3sliced green onions•k/young spring lamb*•j]shredded mexican or italian cheese blend•i)mix vegetables•h)mustard powder ,cçÓ¼«œˆj\H&ò×À§‰sdL;"ñãÏ¿¥’‡t]F+úêÝè—{rc –<!tall glass–;read–:;extra flour for coating–9%oil from sun–89finely chopped walnuts–77saffron disolved in 1 –6cream of –5#dill leaves–45prepared pesto sauce–33garlic flavored oil–29fatfree cottage cheese–11herbed goat cheese–01unflavored gelatin–/)sized potatoes–.ounces–-)dried marjoram–,7zwieback toast crumbs –+#biscuit mix–*+sausage casings –)chili mix–('into quarters–'Aloosely packed fresh basil–&5vanilla cookie crust–%%meatball mix–$3hunt's tomato sauce –#!shortbread–"/whole kernel corn–!?whole tomatoes with juice– 5jumbo shell macaroni–1fresh bay scallops–9uncle ben's quick rice –!pastry mix–9water from cooking the–fruit–Gsoft crumbs form bread slices–+or maple syrup –or relish–?hot cooked parboiled rice–+chinese 5 spice –!field corn–%garlic puree–1juice from 1 lemon–+ground cinnamon–5small spinach leaves +^æÜÊ¿®”~cF) ëÕÁ¯”…aC0þåÕº§”‚xiO;&ëÖͬ“|^–g?tagliarini or egg noodles–f1drained and rinsed–e5up to 3 t hot coffee–dEfinely chopped pitted prunes–cchoc–b-t's rice vinegar–a/fresh anise basil"–`Mpeeled and diced small cucumbers–_-balsamic vinegar–^+white mushrooms–]7red shrimp from spain –\!equivalent–[wheat–Z'dried codfish–Y)cayenne powder–X)brewer's yeast–W9cruched shredded wheat –V#mint sprigs–U5beef top round steak–T3potato starch flour–S7to 2 quarts peanut or–R)bouquet garni–Q?carrol shelby texas brand!–PKsargento 6 cheese italian blend –O!pink beans–N9chocolate candy bars w–M'mini pretzels–L+vanilla pudding–K/diced hot peppers–J/apple pie filling –Ioregano–H;salt and freshly ground–G=shredded muenster cheese–F=soft butter or margarine–E9several white radishes–D/goldfish crackers–Cleek–B%veal cutlets–A%fines herbes–@pounds–?'pecans pieces–>fryer–=7cheddar cheese slices (oêÒ½ª•yXM4ïÕ´–‡kK íÓº®‘ydP4ýéÞÏ¿¥œ“o—'cloves garlic—'sesame oil or— peas— pear— 7canned chopped garlic — #tomato soup — !or pressed—kahlua—+white crab meat—;black raspberry liqueur—9fresh mushrooms sliced—;chicken flavor bouillon—+pineapple syrup—-unsalted cashews—3lime flavored jello—=sharp processed american –on size–~5milk or egg yolk for–}7medium shell macaroni–|/sugar replacement–{=grated parmigiana cheese(–zYgrated cheddar or monterey jack cheese–yCteaspoon dried thyme leaves–x;dry sherry or rice wine –w!long grain–v?instant or evaporate milk–uEranch flavored small cracker–t7ground chicken breast–s)breast of veal–r+sliced potatoes–q?paprika for milder flavor–p5fresh or frozen peas–ograted–nEsl fontina cheese–m;flaked canned tuna fish–l-into thin strips–k)lettuce leaves–j-aromatic bitters–i3sl bacon–h/kefalotyri cheese (^èÌ®šˆ~lR:ìسŸ‚gG1"óàų†qW=íÛ̺§š{^—7=fresh rosemary and thyme—6Agrated smoked gouda cheese —5ham hock—4)vegetarian veg—3'types per pkg —2!ginger ale—1'wooden sticks—0+chinese noodles—/7fresh enoki mushrooms—.Gglaceed fruits for decoration—-7slipper lobster tails—,7leek coarsely chopped—+-diced sirloin or—*1flavoring to taste—)/powdered dry milk—('pork shoulder—'9better for bread flour—&)diet margarine—%%minced onion—$?grated peel of 1 sm lemon —#!mascarpone—"/thick white sauce—!Cplus 2 tablespoons burgundy— 9unbleached white flour—=cayenne pepper powder or—+dark karo syrup"—Mwhipped topping or whipped cream—+c kidney beans—+hard boiled egg —!mixed nuts(—Yvanilla flavor pudding and pie filling—3candied orange peel—7dark red kidney beans—'irish whiskey—cored—'pitted prunes—+baked pie shell—?taco seasoning mix packet—;shredded cheddar cheese—3onion salt to taste *~éÝлŸƒaI2ùÞ˾§ˆx[G&øèÇ´ ‚peO;*óÝÑç~ —a!vandermint—`7crushed tomatoes with—_;california chili powder —^scallions —]low cal—\/into small pieces—[%walnut meats—Z%tips removed—Y-pineapple slices—X%milk per egg—W+or 3 cornstarch—V/microwave popcorn—Uchunks—T'browned flour—S?crabmeat or shrimp cooked—R+evaporated milk—Q)boston lettuce—PEunbleached all purpose flour —O#for spicier—Nstrong —M!au jus mix—L+live blue crabs—KEnew mexico mild chili powder—J+sliced radishes—I=homemade vegetable stock —H#calf's foot—GAfinely sliced green onions—F1minced crisp bacon —Escallops—D)armadillo meat—C9mandarin orange pieces—B7diced canned tomatoes—AAfine dry plain breadcrumbs—@1salad or olive oil—?3to try a whole pack—>Gcleaned and dried crab shells—=;chocolate creme pie mix—<;canned sliced mushrooms—;-chopped cilantro —:cut corn —9cookies—81california raisins +vÚº¦’‡z]P9!íÙ²˜oQ:' ô×ËŬxcR=3  ôÞȨ‡v˜ %mild vinegar˜ Ebig chief golden brown sugar˜ Cchocolate glaze for topping˜ /crisp rice cereal˜/swordfish fillets ˜!red onions˜egg˜-shaved chocolate˜)smoked oysters˜clams˜-candied cherries˜%bacon grease˜-wide egg noodles—3spaghetti sauce mix—~;olive oil for sauteeing—}5whole macadamia nuts—|a —{unbaked—z=soft philly cream cheese—y1plain bread crumbs—x'mineral water—widaho—v)serrano chiles—u1pickling cucumbers—t?imperial granulated sugar—s?broiled chopped mushrooms—rfirmly—q7bittersweet chocolate —p#unbaked two—o1minced fresh basil—n+alfalfa sprouts—m5low sodium soy sauce—l9also try italian herbs—k3chopped red peppers—j1zest from 1 orange —ispalding—h=tomato sauce with onions —gtamatoes—frotini—e+vogue vegy base—d+recipe filling—cCfrozen cream of shrimp soup#—bOcukes peeled and very thin sliced (aÕ½¥’†iC0íиœ‰qVAáÁ³™„jUA+ùãÅ¿­ ‘ˆxa˜41ginger root minced ˜3#crisp bacon˜2base ˜1!cornstarch ˜0yolk egg˜/'oil or butter˜.7˜-?scallions or green onions˜,/apricot marmalade˜+Aflour 9sifted 2 to 3 times˜*)russet potatos˜)/white poppy seeds˜(+honeycomb tripe˜'-ground red chile˜&7dried rosemary leaves˜%-crust pie pastry˜$7pitted nicoise olives ˜#jumbo egg˜"Cquick or old fashioned oats"˜!Mcondensed cream of mushroom soup ˜ !yucca root)˜[heaped spoonfulls of desiccated coconut˜-fresh lemon peel˜9or canned kidney beans˜3heavy cream or half˜)dried dillseed˜;sliced medium cucumbers˜3concord grape jelly˜=calamata or black olives˜-pineapple chunks˜/rest of the stuff˜3fat for deep frying˜)fresh zucchini#˜Oskinless boneless chicken breasts˜=sour cream and hot sauce ˜peanuts˜)golden raisins˜3few strands saffron˜3celery chopped fine(˜ Ylight neufchatel or light cream cheese (aéÊ´›€waE0òÖÁ«“oRF ûëË»°Šu]R/ öÍ»Ÿa˜\Cdried hot red pepper flakes˜[?finely chopped red pepper˜Z;several dried mushrooms˜Y'nonfat yogurt&˜XUunsweetened baking chocolate squares˜W+grated mozzarel˜V%dry tarragon˜U+dried leaf sage ˜TIdesired flavor pillsbury ready˜Spitted˜R3cracker crumb crust˜Q-dairy sour cream˜P)cocktail sauce˜O)red bean paste˜Nbanana ˜M#root ginger˜LCground chuck or lean ground ˜K#egg noodles ˜J#tuna chunks˜I'celery sliced&˜HUpillsbury lemon basic bundt cake mix ˜Gsapsago˜F=some smoldering charcoal!˜EKfresh california bartlett pears˜D3shredded lemon peel˜C/fresh breadcrumbs˜B-cherry preserves˜A;hot pasta cooking water˜@)dipping batter˜?+garnett pjxg05a˜>1toasted sesame oil˜=-soft bread cubes˜<;freshly chopped parsley˜;/lard or bacon fat˜:miso˜99fresh pineapple chunks˜85artificial sweetener˜7/vanilla ice cream˜6Acrushed pineapple in syrup˜51boned shin of beef ,læÖ½¬™‚naA7(õãͼ‡rcT:÷îÓÁ®›vW9# ÷äÚ­{l ™!mixed with™+fresh pineapple™?bama strawberry preserves™-asparagus spears™3fontina thin slices™certo™)unsifted flour™-brandy flavoring™1fresh green onions˜/rum cream filling˜~?grated peel of one orange˜}Amixed grain sandwich bread"˜|Mboneless smoked fully cooked ham˜{)ca beef broth˜z)durkee's sauce˜y'live crawfish˜x9thawed whipped topping˜wmace˜v9ground succhini squash˜ueater˜t?green pepper chopped fine˜s7unsweetened chocolate ˜r!wesson oil ˜q!beef roast˜p-light corn syrup˜o/raspberry gelatin˜nAcold half and half or milk˜m%herb vinegar˜l/graham cracker sq˜k'mushroom soup ˜jham bones˜i9garlic recipe soup mix˜hjuice ˜g!pie crusts˜fjuicy˜eCmeal mush made into a paste ˜dcoleslaw˜c+olive oil spray˜b1canned pinto beans˜a)idaho potatoes˜`%sweet relish˜_5creamy peanut butter ˜^#celery salt˜]7chopped fresh parsley ,dã×¾²¡nL8$óݧ’uWI7*úÜÈÀ¯•†{jaL2" úâÅ°œ‰|d™43dry roasted cashews ™3eggplant™2)mullet fillets™1+pink grapefruit™0-pernod or ricard™/=strawberries for garnish™.3minced clove garlic ™-!cut into 1™,5white asparagus 14 1 ™+#main course™*7jack daniel's whiskey™)-small of peanuts™(quik™'%sugar caster™&bulgur ™%!nasturtium™$7whole peeled tomatoes™#%celery stick™"won™!+parsley snipped™ ?rendered beef kidney suet™=shallots or green onions™)frances nossen ™each red™'white vinegar ™sugar hat™?baking soda in 1 qt water™=smoked mozzarella cheese™-grated peel of 1™9grated peel of 1 lemon™9canned chopped chilies™/ground anise seed™)chocolate chip™?beef chuck or round steak™+dungeness crabs™+chicken giblets™Gunsweetened chocolate squares™Akellogg's bran buds cereal™+springs parsley™ %kaiser rolls ™ romaine™ 5diced fresh tomatoes ™ tabouli™ =cranberry juice cocktail -qòÙÀ´¡”„kWE0ñÓÈ«—raA.õäÍ¿¬š‡rZI-ùí×¾µœŠq™a5removed from casings™`'vanilla beans™_5cajun seasoning salt™^karo™]5chopped salad olives™\/raspberry liqueur ™[nutmegs™Z5dried whole dillweed™Yready™X%pasta shells™W;instant coffee crystals™V%ripe avocado™U3green pepper slices™T-minced scallions™S)finely crushed™R'currant jelly™Q)bartlett pears ™Ppeach jam™O1prepared pie crust™N%potato water ™M#grated part ™L!lima beans™K7chopped green peppers™J)candied citron™ICkidney beans in chili gravy™H%cooked plums"™GMragz alfredo classic pasta sauce™F+chunk pineapple™E=unsweetened orange juice™Dcoarse™C?amber hopped malt extract™B)oven for 10min™A+chocolate curls™@3grapefruit segments™?-eggs hard boiled™>'candied fruit™=+white asparagus™<5gobs butter ™;#cooked rice ™:bay leaf™9)cooked popcorn ™8limeade™75blueberry muffin mix™65ca solid white tuna ™5shortcake ,kçÌ©z^H/#õçÚÁµ¨‡n]Q7 õÜ϶œ‰\L1 ïÜÒ½§”Štkš unflš /boneless optionalš cocoaš )teriyaki sauceš /top sirloin steakš-mushrooms slicedšwingsš)frozen spinachš?fresh oregano or marjoram šhop bagš3chinese chili pasteš9mashed potatoes flakes š#bean sheets*š]toasted almond slivers or coconut shreds™)chopped capers™~7tablspoons cornstarch™}5toasted bread crumbs ™|cherries™{5jumbo eggs separated™z3raspberry preserves ™y#red chilies™x7hollandaise sauce mix™w7smoked turkey sausage ™vroasted™u%fillo leaves™t5into thin half moons™sEsalt for the wilting process ™rlobsters ™qit over™p5butterscotch pudding ™ounsalted ™nsegmented™mAcrushed dried thyme leaves ™l!onion soup ™ksavoury™j5little of the greens™i/bell pepper sauce™h;chinese dried mushrooms™g)red hot pepper ™f#citric acid ™ereese's ™dIgreen dragon or jalapeno sauce™c9flaky pastry pie crust™b5potato cooking water &[ÝÒ»›~aM3ëË°”eJB-üîʯqT9 ñà×ó~t[š35bays english muffinsš2leeks š1!cooked ham#š0Oreal lemon juice from concentrate š/#wylers beefš.+sourdough breadš-tofuš,%raw couscousš+7minced cooked chicken š*#eggs whitesš)?super golden crisp cerealš(9mayo or salad dressingš'=cranberry cocktail juiceš&Ahomemade basic pancake mixš%Aheinz worcestershire sauceš$9tabasco sauce to taste!š#Kcoarsely chopped candied ginger š"plain nonš!'sunflower oilš Aitalian tuna packed in oilš-cream style cornšrumš9coarsely ground yellow,šaamaretto flavored liqueur or espresso coffš;grated fatfree parmesanš9tomato sauce for coloršCvery strong brewed espressoš7or smallerš%fuggles hopsš=boneless pork center ribš7remaining ingredientsš+curacao liqueurš=bittersweet or semisweetš=knorr vegetable soup mixšCmini candy coated chocolateš1margarine softenedšminced šIwishbone sweet n' spicy french +råƳ¤•†wgL;-ãǵŒtZ@,óæÅ´¢’x^Q4íÞ¿µ¢rš^?finely chopped fresh mintš]'tomatoe pasteš\)fontina cheeseš[cleanšZAred and green bell peppers šY!lime juicešX+chopped rhubarbšW3waterchestnut flouršV9fresh asparagus spearsšU=wild and long grain rice šTfin fishšS7defated chicken brothšR7or sprinkle of ground šQ#small pastašP'garlic clovesšO%pecan piecesšNEsugar in 4 qts boiling water šMcocottesšL'fine cornmeal šK#claret winešJ1chicken stock basešI+vanilla cookiesšH7carbonated soda wateršG7crumbled cooked baconšF3thawed and somewhatšE%black olivesšD3lite 'n' lively fatšC'lemon extractšB;sugar and melted butteršA=spaghetti or mostaccioliš@)cheddar cheeseš?7instant minced onions š>hot chiliš=%pita pocketsš<9cubed fully cooked ham š;#sugar subst š:!corn syrup š9!inch cubes š8!corn sugar š7!cut butterš6)pealed italianš5Asweet italian sausage meatš49bicarbonate of ammonia )jÒ±§•tnX>0 ôè×Ì´¡‘ybI3éÓµŸ‘xfI1ôÚÄ·žƒj›5parsley or coriander›9soft coconut macaroons›5creamy cucumber slaw ›hot milk›/pistachio pudding›7karo light corn syrup ›#jack cheese›1vegetable soup mixš/buckwheat noodlesš~3diced fresh rhubarbš}=reserved pineapple juiceš|'navel orangesš{5lemon or lime wedges šzham slicešy/dried cranberriesšx?pineapple chunks in juicešw/mozzarella cheesešv7soy parmesan to tastešu;dark green extra virginšt+mushroom piecesšs/nonfat dried milkšr5converted white ricešq1herbes de provencešp3whole wheat kernels šo#bell pepperšn)a green onionsšm3whole hulled milletšlevenlyšk%sifted flour šjberriesši-dry kidney beans$šhQsl pineapple with juice šgsoy saucešf7uncooked rotini pastaše/fresh ginger rootšdešcEfresh white or spinach fettušb'turkey liversšaswedeš`Ecooked pinto beans or chickp+š__plus 2 tablespoons grated parmesan cheese +díßˬ™}hM=/üíÞ˸¤o\L6ìѬz]Q6% ùäÔÆ«{d›21mixed field greens›1+mayonesa rosada›0;finely shredded lettuce›/9minced red bell pepper ›.stuck wit ›-#matchsticks›,-white karo syrup›+'tapioca flour›*7white tuna water pack›)%mixed greens›(9hot dried chili pepper ›'on high›&=milk chocolate frost mix›%)daisy frosting›$Amortadella or other salami"›#Mfinely ground unblanched almonds›"9fresh white or crimini›!;chopped italian parsley› %'vegetarian'›=broken walnuts or pecans›/watercress sprigs ›#raspberries›)toasted pecans›?finely chopped fresh sage›1horseradish grated›+grated zucchini›)thick macaroni›)fresh pea pods ›!sugar twin ›!applesauce ›sausage›-brussels sprouts›'bouquet garni ›dark beer ›#apple cider›9frozen broccoli spears›-medium hot sauce› ;semisweet chocolate bar› )onions chopped› Ajalapenos or green chilies› +garlic to taste › asparagus›)maine potatoes ,måÒµ¢•vbVK8."æ̺¢sbXD1þâϾ­œ‹w]G6ôÙƧ˜m›^+thawed broccoli›]1cooked pinto beans ›\!lime sauce›[Achopped dill or anise seed›Z)tossed noodles›Y9cornbread stuffing mix›X+cored and diced›W1spicy pork sausage›V1salted black beans›U%black pepper›T/granaroli xbrg76a›S7fresh italian parsley›R+beef short ribs›Q%large shrimp›P%fresh shrimp›O%veggie stock›N%hot roll mix›M)cub buttermilk›L;finely chopped zucchini›K7red hot chili peppers›J5mushrooms cut into 1›I)cooking apples›H+freshly shucked›Glinks›F%beef cutlets›E;coarse grind beef chuck›D)powdered onion›C3pitted prune halves›B'fresh spinach›A7salt and white pepper›@;buttermilk or sour milk›?Cbirds eye cool whip topping ›>chianti›=salad›<)cream de cacao›;whisky ›:starter›9+parchment paper›8Atoasted white sesame seeds ›7dry wine›6)filtered water›5=liquid from the cherries›4)orange extract›39oil or bacon drippings ,fôáι¥ŽfRC5*ìÖ¿©tiM7! ýáÕÁ«ˆvaM5(øïɬšwfœ %baked 8 or 9 œ Iwarm milk to make thick batterœ'arugula bunchœ=toasted shredded coconut#œOer into a gr sed and floured 8 1œto 1œto 3œ?lean coarsely ground beefœto 6 œescaroleœ3french bread slices›+blended whiskey›~-amaretto liqueur›}'msg or accent ›|Isemisweet chocolate mini chips›{/flour for dipping›z+dark soya sauce ›yaniseed›x;turkey broth or reduced ›wcorn meal›v/sliced fresh okra›u/fresh mint sprigs›t/honey nut filling›s;bonless chicken breasts›rcamino›q;unsalted popped popcorn›p5boiling black coffee›o/borden sour cream›n1fresh bean sprouts›m/ground round beef›l3frozen orange juice›k+apricot liqueur›j'minced onions›iwalnut ›hgarbanzos ›g!beaten egg›f+pale dry sherry%›eSolive oil plus 1 teaspoon olive oil›d1dried oregano leaf›c+beaten egg yolk›b-martha white all›a)favorite ready›`)diced tomatoes ›_sambuca *iãÐÀ§’|ZI6%üåÔ¾©˜ˆqbF7"ðܸ¯šqR=.îÛÅ®|iœ4)and cut into 1œ3%pepper whiteœ2Eunsalted butter or margarineœ11diced green chilesœ0/five spice powderœ/)mushrooms capsœ.7chicken or beef stockœ--mazola margarineœ,%cherry syrup œ+!whole milkœ*-raw large shrimpœ)Amedium or hot chunky salsa œ(lime peelœ'9angel hair pasta for 6œ&-chopped broccoliœ%long!œ$Kfinely chopped blanched almondsœ#+cherry tomatoes/œ"gfresh or frozen whole raspberries for garnishœ!-slivered almonds œ !vegetablesœ;white distilled vinegar œ!red tomatoœ1juice of one lemon œ#quaker oatsœ%bulgur wheatœ-macaroni noodlesœ/mozzarella slicesœ%potato chipsœ1a mixture of creamœ'dipping sauceœ1ancho chile powderœ%tomato juiceœ)collard greensœ%candy sticksœGunsweetened chunky applesauceœ/rinsed and soakedœ-diced leaf basilœ5mini semisweet chips œ #if possibleœ )fresh scallopsœ =artichoke heart quarters *^íÒ¾³›sWK9( ùçÔ¸œ†wgV6# õáɨ—…nYF%îÚ¿§–‚p^œ^'beef bouillonœ]'safflower oilœ\+spanish peanutsœ[%kidney beansœZ3soup stock or waterœY9coarse grained mustardœX+cucumber slicesœW5bean sprouts drainedœV?german chocolate cake mixœUEsalt and fresh ground pepperœT)indonesian hotœS-won ton wrappersœR1light cream cheeseœQ'steamer clamsœP%skimmed milkœOEcinnamon toast flavor cerealœN3malt extract powderœM+dry black beansœL-sweet rice flourœK5crumbled blue cheeseœJ)italian brandyœIClibby's pacific pink salmonœH%cooked tails œG#lemon icing œF!seasoningsœE/cremini mushroomsœD;orange flavored gelatinœC;preserved chopped chiliœB)thin asparagusœA'pipe cleanersœ@+cream of tarterœ?9fresh ground pepper toœ>%apple wedgesœ='sesame sticks œ<carrotsœ;;boneless cooked chicken%œ:Sundiluted carnation evaporated milkœ93chinese hot mustardœ8bordenœ7+snipped parsleyœ69weight watcher's brandœ5)and cut into 3 +_ñЯžˆkT=!÷êßÇ®ŠoY=%úêÒ¾‰^M<òçÚÆ´™†m_ red apple5dried oregano leaves)fresh marjoram9finely chopped parsley'mustard seeds+sparkling water lecithinrinsed)dipping sticks+garlic croutons œIcondensed bean with bacon soupœ~%chili pepperœ}%basil leaves(œ|Yfrozen margarita drink mix concentrateœ{+cilantro leavesœzEwhatever you like to use forœy+chicken breastsœx3yves canadian bacon œw#unsweetenedœvpowder œupeelingsœt)chicken flavorœs3canned kidney beansœr;julienne of fresh basilœq/firm tofu drainedœp9granulated brown sugarœo)sliced bananasœn%bread crumbsœm5tomatoes with liquidœl3small yellow summerœknutmeg œjentrailsœi;boneless strip sirloins œhwashed orœg;roasted sunflower seedsœf1beef bouillon cubeœe1boned shin of porkœd=leftover mashed potatoesœc/longer shelf lifeœb%cracker mealœaEcantaloupe or honeydew melonœ`Epillsbury allready pie crust œ_!gumbo file )]ßεŠs_B#êʯ˜‡uR9%ùìÝÆ«’v`E/íÛÇ®”€t]21cooked shell pasta 1smoking0+bot clam juice/7crushed red pepper or.5brown sugar to taste-+peach preserves,'maderas curry+7diced red bell pepper *#dry oregano)3grated swiss cheese(/fresh mint leaves'9chopped dried apricots&/grated lemon zest%;cayenne pepper to taste$5cayenne chile powder#9small toasted croutons"1old fashioned oats !!lime water balsamic additionAdh golden sugar cookie mix+fresh asparagus5seltzer or club soda Igorgonzola cheese if available'chopped apple%green apples1imported soy sauce9finely ground expressoCinstant vanilla pudding mix9finely chopped chervil'rotelli pasta hot oilAjuice from peeled tomatoes=grated zucchini or diced+for the filling1sliced ripe olives)lump of butter 3sweet pickle relish 5hot cooked spaghetti %rice noodles Evanilla flavor candy coating )sóÚꞈmS?* òÔƵ¥‘tXB ìæÕ̶¥šy^E#ûæÚ¼¡s[7chicken bouillon cubeZ+sliced zucchiniY9coffee or mocha almondX?red new mexican chile pod WcrushedV-large raw shrimpU3cooked rotini pasta T#boiled riceSGshredded monterey jack cheeseR5red or green candiedQ9pastry for 2 crust piePEstemmed portobello mushroomsOkirschN%wooden picksM/hot fudge toppingLwellK%other spicesJiI?soft shortening as neededH%beef sirloin$GQfinely chopped candied orange peelF/watercress leavesE;finely chopped tomatoesD=instant chicken bouillonC+kalamata olives B#falafel mixA%cream sherry @and boned??parmesan or romano cheese>9circles of pate brisee==finely chopped coriander<-hot bulk sausage;+whipped topping:7fresh chopped parsley99breast halves boneless8/raspberry sherbet 7coating65ground turkey breast51lean boneless pork45peeled winter squash 3realemon (jäÑ»šˆr]S9)åÒ¾ ƒoSC1 øÚ͸—|dT5" ðÔµ™zj ž#breadsticksžAthinly sliced green onionsž;prepared stir fry saucežAdeep dish frozen pie crust;bake at 350 for 10 mins~9french cut green beans}1nut crunch topping|)thin soy sauce{Aitalian salad dressing mix z#ladyfingersy3chopped white onionx9fresh button mushroomswEmedium to large fresh shrimpv-thin egg noodles udeveinedt?assorted fresh vegetabless9roasted macadamia nuts rtop beefq%pecan halvesp'fresh coconut o#green oliven;thinly sliced scallionsm+luke warm waterl=unsweetened chocolate sqk?parmeson or romano cheesej+blue cheese dipi)garlic choppedh?grey poupon dijon mustardg+baking potatoesf'spring onions e#tablespoonsd7refrigerated biscuitsccandyb-mild goat cheesea/unflavored yogurt`'dressed trout_Ebeef flavor instant bouillon^/delmarva broilers])whipping cream\;stems and seeds removed +cê׶ ˆzdQ=* ùáÍ·•}hO?-ëà̳¢ŒlO>&úܯ¥‘ƒcž.Csoftened lard or frying oil ž-convertedž,+chicken fajitasž+pansyž*)coriander seedž)7dried tarragon leavesž(?ba frozen collard greensž'1red pepper choppedž&-mozarella cheesež%3chili pepper flakesž$%piecrust mixž#=creole seafood seasoningž"Cbutterball breast of turkeyž!/cheese tortelliniž %strawberriesž5imperial brown sugarž+mini pie shellsžglutenž-chicken gizzardsž'grated carrotž9cantaloupe or honeydewž'caramel sauce ž#drained andž5canned and undilutedž-zest of 1 orangež3frozen fish filletsžGitalian seasoned bread crumbsž/gorgonzola cheesež+pickling onionsž3beef rib eye steaks ž#celery seedžcitronž/marshmallow cremež )sweet spumantež +ground turmericž )chocolate bitsž /flour plain white ž cranberryž3canned peach halvesž/whole kernal cornžEmild new mexico chili powderž)waterchestnutsž/sugar' granulated ,sìÛ¼«¡ˆp`E,ôØéˆyj[Q?'÷ãÍÀª˜‚aM9!÷äʺ£…sžZ'fresh chervilžY?large curd cottage cheesežX1biscuit baking mix žW#mary wilsonžV7shredded salt codfishžU)macadamia nutsžT=green chartreuse liqueur žSsegmentsžR3uncooked fettuccinežQ+orange sectionsžP+baker's coconutžOEcooked mashed sweet potatoesžN/young tender cornžM'garlic buttonžL/toasted pine nuts žKmackerelžJ/pitted and halvedžI+chopped shrimpsžH%plastic cupsžG%ripe mangoes žFbouillionžE3green onion choppedžD'savoy cabbagežCtasso žB!gorgonzola žA!breadcrumb ž@!sweet peasž?Efrozen artichoke or broccoliž>7sliced green onions wž=-hershey's kissesž<;seedless blackberry jamž;%or currantsž:+tangy raspberryž9)chopped gingerž85diced celery and redž79white or green cabbage ž6#ingredientsž53italian hot sausagež45bailey's irish creamž3pennež2%egg exchangež1Abutter for brushing pastryž0%cooked beetsž/+lean beef roast +iêÜƤŽ~mS:'þäÅ«nYC3 üâ¹›‡}e\E=( öâо •qiŸdry Ÿand diced ŸcardboardŸ100ŸactiveŸ?chicken breast per personž'celery sticksž~'tabasco saucež}+pork loin roastž|/cooked white ricež{;degreased chicken stockžz-baby food prunesžymedžx1kosher dill pickležwtipsžv3joan holden wgmb33ažuwhiležt+into rectanglesžs?squa unsweeted chocolate&žrUlowfat monterey jack or swiss cheesežq7seasoned rice vinegaržp%rhubarb in 1#žoOboned and skinned chicken breasts žn#dill relishžm/dried sage leavesžl-chicken quartersžkEfinely minced shallots or onžj;freshly grated parmesanži7grated velveta cheesežhAmayonnaise or sweet butteržg7peach slices in juicežf;round sheepherder bread žeuncookedžd)chopped tomatožc5chocolate mint waferžb7lean beef chuck roastža%orange icing ž`#fruit saucež_/lean ground chuckž^Gcrushed hot red pepper flakesž]/beef strip steaks ž\agar agarž[/branches parsley ,që×¾²œ‚fJ( ïäÕ¸ˆsS8 ûéϹ tjK7êÒÁ¯—ƒzqŸ1rootŸ0oleoŸ/+chocolate fudgeŸ.3honey graham cerealŸ-'to saute withŸ,%sweet sherryŸ+3plain nonfat yogurtŸ*;mint sprigs for garnish Ÿ)bon bowsŸ(pecanŸ'7chinese hot chili oilŸ&+hot red peppersŸ%Achopped pitted ripe olivesŸ$lungsŸ#5puffed popcorn curlsŸ")freshly gratedŸ!5hot red pepper sauceŸ /mild curry powderŸ7light karo corn syrupŸ'sour cream orŸ%dissolved inŸ)black molassesŸ5texas pete hot sauceŸ9cooked small red beansŸCsemisweet chocolate squaresŸ-soft shell crabsŸ-wholewheat flourŸ9a few coriander leavesŸshoyuŸ)lean pork loin Ÿ!juice of 1ŸslicedŸ;coarsely chopped onionsŸslicesŸ'vegetable oilŸGvanilla and chocolate puddingŸ ;canned artichoke heartsŸ ;cooked manicotti shellsŸ 7cut into small piecesŸ /sliced tar apples Ÿ fajitasŸ5thinly sliced bananaŸ+firm white fishŸ-chopped cherries *^ãÙ¹¯‰x`?îÖɵ£ˆubP?êÉ°ž{p\F8ôÕ¸¦—^Ÿ[Every finely chopped fresh paŸZ3chopped green onion ŸY!quick oatsŸX'spicy mustardŸW=graham cracker pie crustŸVAbuttery flavor popcorn oilŸUCwalnut oil or vegetable oilŸTbetterŸS5white or brown sugar ŸRglycerineŸQ/turnip or parsnipŸP+fresh lady peasŸOsoyoil ŸNIcoarsely crushed soda crackersŸM'refined sugarŸL5chopped fresh gingerŸKEwhipped topping or ice creamŸJ7fresh parmesan cheeseŸI)oysters or 1 1%ŸHSknorr vegetable sour and recipe mixŸG%salad olivesŸF'ritz crackersŸE)candied gingerŸD)dark chocolateŸC9like cayenne and blackŸB'light raisinsŸA+creme de cassis Ÿ@parsnipsŸ?3marachinio cheeriesŸ>/green peppercorns Ÿ=piecrust Ÿ<salt codŸ;Esifted swans down cake flourŸ:Enew mexican red chile powderŸ93milk to consistancyŸ8%well chilledŸ7+vaillla extractŸ6'almond butterŸ5honeyŸ4Cfreshly ground white pepperŸ3vodkaŸ2=thousand island dressing -jçÈ¿ª—ˆylcZL9 ôÚż¬”fH:0 ñØÅ´ ”v\.æÕĸ ‚j 3thinly sliced onion ?sliced pitted ripe olives 3grain rice stuffing  lettuce %mango slices %malt vinegar Afresh assorted herb leaves -instant dry milk +lasagna noodles+Ÿ_thinly sliced green onions including topsŸ~7cream cheese softenedŸ}?fresh ground black pepper Ÿ|tabascoŸ{+rind of 1 lemonŸz%chopped flatŸy)almond sliversŸx5slivered ginger rootŸw'chicken necksŸv=dried bell pepper flakes Ÿu#or to tasteŸtkiwis Ÿswith saltŸr?premade or personal sauceŸq5szechwan peppercornsŸp-beef pasta sauceŸo3can cranberry sauce Ÿn#pinto beansŸmjellŸl-cocktail peanutsŸk7honey roasted almondsŸj'fresh berriesŸi7water to form a pasteŸh5black and red pepperŸg)orange section Ÿfcoke colaŸeboneŸdmeal Ÿcrosemary Ÿb!carom seed Ÿa!lamb bonesŸ`)lone star beerŸ_-sliced mushroomsŸ^meatŸ]Amedium or wide egg noodlesŸ\5broken walnut pieces -bìÍÁ­|lZ>ýìÔÄ«•ƒsU9"ûðá½´œ’{dWD9%ùæÓñ ƒsb 5%bay scallops  4#thin slices 3=canned chicken broth and 2%cooking oats 1'chili peppers  0#dried thyme /)cleaned shrimp .)reserve liquid -Cbutter or regular margarine  ,regular ++italian sausage *mashed ))white frascati  (consomme '1butterscotch sauce &1small red potatoes %menmi $3hickory smoked salt #mint! "Kcrushed peppermint hard candies  !!hot coffee  ginger +straw mushrooms )canned pumpkin 1broccoli flowerets ;boneless chicken breast ?homemade pastry pie crust  #cold butter 'lots of flour /penn cove mussels 5lemon juice if sweet  #linda gross 3raw sm shaped pasta %arge tomato +fresh dill weed* ]egg beaten with 2 tablespoons sesame oil ;shortening or other oil 'celery grated  #johnny jump )mushroom stems  ?cannellini or small white  +cajun seasoning   spinach  Alow sodium vegetable stock  +cranberry juice ,jíÝÊÄ¥šƒkP3ëØñuj^L5$ûêÚ˸¥’tWE8úèÉ° ƒj a5fat free alpine lace `=merlot or other red wine  _#firm butter ^5firm cherry tomatoes ]Asalt and pepper as desired \'fish pretzels [=cut into julienne strips ZEstrawberry ice cream topping  Ycroutons X'raw lean beef W=boneless chicken breasts V?cinnamon or mace to taste U)spinach washed T)edible flowers S)garlic sausage  R!watermelon  Q#apple sauce P%dry red wine O1mashed ripe banana N'almond halves M%whole pecans L1oreo cookie crumbs K'toasted bread  Jpolenta Icelery Hsugar G?vegetarian worcestershire F+broiler chicken E'dried chilies D-frozen tiny peas C)onion to taste B;cutlets sliced thin and A)chopped chives @5cream of celery soup ?=fermented black soybeans >9finely shredded carrot =3sliced gouda cheese <1fresh ginger juice ;scotch :Amelted butter or margerine 9m 8)best olive oil  7#ripe olives 6)uncracked eggs +gñÕÁ¨‰wl[F8!üêÁ°›ˆdYJ1'ûìÔ¹¢ƒoN; þèÏŦ‡tg ¡ mushroom¡ )mashed bananas¡ Aprepared graham cracker or¡ Ablack pepper from a bottle¡basil¡5tuna packed in water¡/bulk pork sausage ¡parsley¡-frozen orangeade¡;sliced thinly crosswise¡)cake mix white¡Esteamed broccoli flowerettes¡+cortland apples  coconut ~)fresh thyme or }1dry onion soup mix |9dried vegetable flakes {3fresh dill or 1 tsp  z!cake flour y+crispy crackers x3sausage can be used wconch v5tabasco or hot sauce  u!white corn teggnog! sKchopped chinese water chestnuts r)half in thirds q-dry bakers yeast p%cumin powder& oUo 55 minutes or until a wooden pick n'green bananas" mMboneless skinless chicken breast l1candies lemon peel  ksoy flour j-warm light cream i%cooked bacon hshaved g'dried oregano fAreserve syrup from peaches e5yellow salad mustard d+cream of tartar c;diced sundried tomatoes  b!raw shrimp *bóäÈ·–xkOF0 ÷ÎÀ£†\I,% ãп«—|cL:*÷ßÁ¶¥šxb¡6/ripe strawberries¡5Ggreen bell pepper or zucchini¡4garlic¡3%cut into 1 1¡2leaven¡1?fresh or canned mushrooms¡03ground black pepper¡/9brown sugar twin sugar¡.3yukon gold potatoes ¡-#mocha sauce¡,'tomato pureee¡+1any combination of¡*5grated key lime rind¡)9cream of mushroom soup¡(+beef tenderloin¡'+cakes firm tofu¡&%chablis wine¡%)espresso beans¡$Ared or yellow bell peppers¡#cans¡"7round sourdough bread¡!it¡ =crawfish tails or shrimp¡)chopped pecans'¡Waunt jemima enriched yellow corn meal¡=any type of potato other¡=chopped slivered almonds ¡hot sauce&¡Ucoarsely chopped glaceed mixed fruit¡-whole tomatoes w¡melted¡5chopped bean sprouts¡/kefalotiri cheese¡tang¡;powdered coriander seed ¡dry ones¡?freshly grated lemon peel¡Efresh mushrooms slicd evenly¡%crusty rolls¡;sake or dry sherry wine ¡!med shrimp ¡ woodruff +_áÑÆ«‘u`N@"ûÛ´¥•„qUE1#ðÙÉ·š’‡rH4# ùåÓº¡†_$¡aQfat free less sodium chicken broth¡`9parsley or fresh basil¡_5sugar for sprinkling¡^5near east curry rice¡]'of the carrot¡\+slivered seitan¡[%greek olives¡Z5chopped green onions¡Y%red plum jam¡X+stewing oysters'¡WWslightly aged chopped white mushrooms¡V-frozen asparagus¡Uchives¡Topt¡S=colored hard candy balls¡R'food coloring ¡Q#thin pieces¡P1green pepper rings¡OAmatzo meal or bread crumbs¡N+tofu mayonnaise ¡Mapple pie¡L+toasted walnuts ¡K#mini crepes¡J;grated fresh gingerroot¡I)pork and beans¡H%carrot juice ¡G#dry italian ¡F!mixed bone ¡Esweet rum¡D5diced cooked chicken¡CChalf 'n half or light cream¡B?double crust pastry for 9¡Aroma¡@?sliced red and green bell ¡?kiwifruit¡>'lobster tails¡=-dried chili pods¡<;grated rind of 2 lemons¡;7vanilla wafer cookies¡:9boneless pork shoulder¡9butter ¡8#rolled oats¡7Afreshly grated parmesan or 'cáÑ«”|bN4# îÓƨ”„Y>(óä˵¢‰jSC3éÕÁ¨‘c+¢_frozen western blend corn with onions and¢1onion finely diced¢5large shell macaroni¢+roasted peanuts¢+velvette cheese¢1or 2 garlic cloves¢'broccoli rabe¢Efrozen whipped toppingthawed ¢#dill sprigs ¡#brown sugar¡~1dried chili pepper¡}Afine bread crumbs or wheat¡|5calf or lamb's liver¡{)hot taco sauce¡z/minced fresh sage¡y5hot buttered noodles ¡x!canola oil ¡w#raw cashews¡v'ground pepper¡u)finely chopped¡t/for dipping sauce¡s9finely diced red onion(¡rYvery thinly sliced spiced deli sausage ¡q#sirloin tip¡p+jalapeno relish¡o?dill weed or chili powder ¡nflounder¡m9canned mushroom slices¡l=egg whites or equivalent¡k3roasted red peppers¡j%cook lentils¡i7softened cream cheese¡h+none such ready¡g7chocolate pudding mix¡f3cooked regular rice¡e1according to taste#¡dOcooked turkey from a turkey roast ¡c#lemon grass¡bAsmall stuffed green olives *qåØ·›„v_H6)ûÓȬ ‡y]G/ïØ̼¨œ‡p\H<!îÓįœŒq¢29boneless sirloin roast ¢1#fresh black¢0)red star yeast¢/-tabasco to taste ¢.!rome apple¢-9thawed raspberries and¢,5oriental chili paste¢+7freshly brewed coffee¢*9cdu lemonade ¢)venison¢(+canned pimentos¢'+frozen lemonade¢&1lemon chives sauce¢%-prepared mustard ¢$bon bow¢#+popped pop corn ¢"#added puree ¢!muffins¢ 1green sweet pepper$¢Qchicken wings cut up buffalo style¢5juice packed crushed¢3apricot pie filling¢/melted shortening¢;unsweetened apple juice ¢boomerang¢5chopped dill pickles ¢whiskey¢;dried red pepper flakes¢tempeh%¢Sdried italian flavored bread crumbs¢9picante sauce or salsa¢)apricot brandy ¢marinara¢'or dry cereal¢1sea shell macaroni¢1package directions ¢skim or 1¢ 1finest quality oil¢ ;bragg's aminos to taste¢ Emelted unsweetened chocolate ¢ macaroni¢ 9banana quick bread mix /tìáмž‡p]L<3*èÚɽ¨š‰vbE0&ùäÏ´¥™xnP-ýçÌ»ªšt#¢aOinstant spring vegetable soup mix ¢`#hot peppers¢_%salmon filet¢^%caster sugar¢]9chicken stock or broth¢\/used small shells¢[1canned black beans¢Zround ¢Y!yeast cake ¢XIfinely grated zest of 1 orange¢W?steeped black chinese tea¢Vlimes¢UEmacaroni cooked according to ¢Tmashing ¢S!sesame oil¢R9chopped fresh cilantro¢Q-slliced zucchini¢P-solid shortening ¢Obun dough¢NAfinely minced fresh ginger¢Myeast¢L-peppermint candy¢K=progresso crushed tomato¢J+vegetable broth¢I)ground chilies¢H%celery seeds ¢Gdel monte¢F-dark brown sugar ¢Efusilli¢D%minced fresh ¢Csour milk¢B9beef top sirloin steak ¢A!pepper oil¢@milk ¢?!candy corn¢>skim¢=mild ¢<#bran cereal¢;%french rolls¢:)chicken breast¢91half block of tofu¢81garlic spice blend¢7?processor to coarse flour¢6+red hot peppers¢5%dried prunes¢4potato¢3+parnesan cheese ,jðÝƱ•‰~mO/äØÌ»¢š†q[H7%íÕ½§™‹‚udF+õãÐÀ•~j£ +poblano peppers£ 1fettuccine noodles(£ Yshortening or butter flavor shortening £ #plum tomato£ )small zucchini£'tart cherries£Csemi sweet chocolate pieces£/chestnuts drained£9saltine cracker crumbs£?crushed red chili peppers£%ripe bananas £psyllium£sake £water and ¢skordalia¢~/onion sliced thin¢}3chopped walnuts for¢|3raw deveined shrimp¢{5yellow summer squash¢zAcanned white albacore tuna¢y'divided usage¢x%sweet onions¢w)ca chick peas¢v/diced bell pepper¢u-cold cooked rice¢t+juice of medium¢sbon¢r5snipped pitted dates¢q%tartar sauce ¢pbaked 9 ¢obaked 8¢nAunsifted whole wheat flour ¢mfrosting¢lAfine graham cracker crumbs¢kCkeebler chocolate pie crust¢j?old english cheese spread¢i%lobster meat¢hfrench ¢gmussels¢f;flour plus 1 tablespoon¢e-italian tomatoes¢d1sweet cream butter¢c)parsley sprigs ¢b#light syrup (hëᯛ‡ofC1üÞ¯œ‚ykP8 ÿï׿ ‹y]@"ëÕ©–„|h£5+grapefruit peel£4'em£3'cherry tomato£2)fresh broccoli)£1[vanilla instant pudding and pie filling£0/crushed pineapple£/3alum foil pieces 12£.Avegetable or chicken broth£-?shredded green cellophane£,=grated raw sweet poatoes£+;sweet chocolate squares£*'vanilla sugar£)-cornstarch paste£(Afresh or frozen green peas£'3chicken tenderloins£&3chopped ripe olives £%#goat cheese £$cous cous £#gelatin£"Avegan worcestershire sauce£!3black food coloring£ 9seeded grated cucumber £xxx sugar£pins£7japanese rice vinegar£)evaporated non£)bamboo skewers£;crushed rosemary leaves£?regular dark chili powder£-red bell peppers£Cfresh or thawed blueberries£'large oysters £Igreen colored shredded coconut£soup£3sour cream stuffing£+superfine sugar£+yellow cake mix/£gchopped fresh herbs or a pinch of dried herbs£olive£-beef marrow bone .nïÜƶ¦weJ)êÝ» Œn\H9ãDz›…m\M5$ðÛÒÇ»°¢’€n£c'pastas twists£b'flake coconut £a#for garnish £`bean curd£_romans £^walnuts£]chiles£\8 lg£[-minced gingeroot£Z/crumbled saltines£Y+espresso coffee£Xrolls£W%round steaks£V3drained tiny capers £U!tuna salad£T%minced clams£S3drained kidney bean£R/fresh dark greens£Q1bell pepper flakes£P-or raspberry jam£O;diced green bell pepper £NInone such condensed mince meat£M+angel food cake£LAwhite tuna packed in water £K!or barley£J+lite mayonnaise£I'baking potato£H)tortilla chips£Gor 4 6£F+by your fingers£E9shallot or green onion£DGsalad dressing of your choice £Ccraisins£B3litres water£A'won ton skins£@-powdered oregano£?Eground white pepper to taste£>9shredded romano cheese£='yellow cheese£</frzn english peas£;5cold espresso coffee £:#sugar syrup £9#lemon jello£8/shredded sharp am£7)crescent rolls£6%marshmallows ,víÜξ ’t\D0" ëàÕ¾°œŠ}i]E5"ì×Ç©’n\K8/ëÈ£ˆv¤'cut in pieces¤9commercial breadcrumbs"¤ Mpolish white sausage with garlic ¤ Isalt or herbal salt substitute¤ 1solid pack pumpkin ¤ ca water¤ Aprimary sourdough batter b¤butt¤)browning sauce¤%chopped meat¤'fresh peaches¤%cajun spices¤)butter or oleo¤1unsweetened frozen¤?reconstituted lemon juice ¤#ground beef£-ca tomato sauce£~1carrot or zucchini£}Athe serranos and jalapenos£|)white wave soy £{#mongo beans£z3the kernels removed £yloa pa£x+very dry sherry £wsharp am£v'milk or cream£u+dry horseradish £tpillsbury£s1frozen sliced okra£rcheese£qexotic£p?rotel tomatoes and chilis£o5sesame sage biscuits £npepperoni£m+vegetable stock£l3pastry for 2 crusts£k3minutes and drained£j?sliced pineapple in juice £ifettucini£h?fresh cauliflower florets £g#cheese soup £ffettucine£e%white onions£d)mild provolone +iáÇ¥‡reZ-øÜβ ‡{YK5óßÁ¤”‚mO3$ ÿöÝÍ´ª›‰si¤:plums¤9/or cooked chicken¤8'romano cheese ¤7!plus 1 tsp¤6black¤55mint chocolate chips ¤4#worked well¤35shelled and deveined¤2dice ¤1or gouda¤03cinnamon substitute ¤/!melted fat¤.;assorted raw vegetables¤-?finely grated orange peel¤,-asparagus liquid¤+'pickle slices ¤*#peach jello¤)=diced jalapeno pepper or¤(?strawberry gelatin powder¤'+gn bell peppers¤&)frozen rhubarb¤%'burgundy wine¤$=thin sliced green onions¤#/sourdough started ¤"baked ham¤!Gsliced juicy red strawberries ¤ skinned¤5fresh minced parsley¤'ripe avocados¤;pizza sauce with cheese ¤red chile¤;but butter or margarine¤?riccota or cottage cheese¤1coarse kosher salt*¤]snipped fresh chives minced green onions¤pastry ¤dredging¤-cookie pie crust¤dash¤-tamari soy sauce¤Ghershey bar to grate over top¤7grated italian cheese¤Acomstock apple pie filling )dåÉ·žƒkM8üߦrfR>*èÙǪš…rY@7 üäù¨“d¤c9extra virgin olive oil¤b+walnut streusel¤a-dry bread crumbs¤`%almost cover¤_dates¤^Echocolate wafer cookie crumb¤]3vegetable seasoning¤\%shredded low¤[%drained tuna¤Z5fresh bread croutons¤Ykool¤X5raw prawns or shrimp¤W5recipe almond paste¤V)onion soup mix¤U-asparagus stalks ¤T#brown sauce¤S=bottled hot pepper sauce¤R'dried apricot ¤Q!tuna steak¤P5worcestershire sauce¤O)jalapeno sauce¤N/frozen and thawed¤M+italian topping¤L+bacon drippings¤K+crushed peanuts ¤Jshitake¤I?freshly grated parmigiano¤H/ed out and mashed¤G;dried giant white beans¤F=cayenne pepper or pepper¤E=candied pineapple chunks¤DGconfectioners' sugar frosting¤C7fresh cilantro leaves¤B-shredded fontina¤A?powdered unsweetend cocoa¤@3vanilla wafer crumb¤?9calvert's cedar street¤>5condensed cream soup¤='raw mushrooms¤<;denise bradshaw bdgm08b¤;9milk or cottage cheese (dèвŸxZE3óÝô—ˆaD)üæʦujQF8)ýãѼƒmd¥ coca¥ /cornish game hens¥ 7white pepper to taste¥Atop round or sirloin steak¥-pineapple sorbet¥'french cheese¥7boned chicken breasts¥)cilantro sprig¥5buttered breadcrumbs ¥!rump roast ¥wild rice¥savory¤5graham cracker crust¤~squash¤}7tuna in vegetable oil¤|1black drum fillets!¤{Kwashed and dried spinach leaves¤z;chopped toasted almonds¤y/red sweet peppers¤x;frozen mixed vegetables¤w%hoisin sauce¤v9comstock sliced apples¤u=mandarin orange sections$¤tQsugar substitute or the real thing ¤s!shortening¤r=diced green chili strips ¤q!cod filets¤p7dark seedless raisins¤o/oregano and basil¤n-cloves or nutmeg¤m+chinese mustard¤l1unflavored yoghurt¤k'raspberry jam¤j-hot turkey broth¤i?cooked cubed meat or fish$¤hQfrozen mixed california or italian¤g)anaheim chiles¤f?red or white wine vinegar¤e3chocolate ice cream¤d3uncooked brown rice -síäÌ»£”whR=$ îæÞÖÇ®’€eJ3üëàÆ´¥‹|`E9íж¡Žs¥89miniature marshmallows¥7)leftover pasta¥6-grated mozarella¥57slivered green pepper¥4=instant chocolate flavor¥31cherries chop fine¥27snipped fresh parsley¥19tomato paste or tomato ¥0cayenne¥/9oil cured black olives¥.;very ripe plum tomatoes ¥-!cumin seed¥,7mixed pickling spices ¥+!beef liver¥*'chicken parts¥)7graham cracker or reg¥(flavor¥'%liquid honey¥&'carrots diced¥%zampon¥$7pork chops with bones¥#1to 3 ts dijonnaise¥"9chopped toasted pecans¥!9blanched whole almonds¥ 'ground cloves¥;peanut or safflower oil¥5cooked diced chicken ¥!beef cubes¥oil¥pan¥pam¥+dried dill weed¥kidney¥1diabetic sweetener¥5prepard mincd garlic¥-tamale seasoning¥/green chili salsa ¥!green bell¥=canned fried onion rings ¥!used white¥3butter or margarine¥%leaves chard¥3sweetened condensed¥ coco¥ )white cake mix '`Ö¸¦•}bG3ù߸¦ˆyZG( ùÛ;ª•|cJ4& õѽ—s`¥_)licorice snaps ¥^red onion¥]/unsweetened cocoa#¥\Ocampbell's cream of broccoli soup¥[+zucchini squash!¥ZKchicken flavor instant bouillon¥Y1sweet bell peppers¥X7italian plum tomatoes ¥Wcornbread¥V/rice wine vinegar¥U5whipped cream cheese¥T5jumbo lump crab meat¥S5shredded red cabbage¥R-angel hair pasta¥Q+cooked soybeans ¥P!navy beans ¥Osoup bone¥N?juice and rind of 1 lemon¥M+cool beef broth¥L9garlic powder to taste¥KAwater for each cup of rice¥J)snipped chives¥IAblack currant flavored tea ¥H!mince meat¥G?chopped chocolate candies¥F'pumpkin seeds$¥EQpackage frozen vegetables for stew¥D7powdered fruit pectin ¥C!fresh corn¥B+li g¥A1fresh red radishes¥@+powdered cloves¥?9chopped fresh tomatoes¥>9light red kidney beans¥=3fresh garlic cloves¥<%pastry shell¥;'green chilies¥:?cooked cranberry beans or'¥9Wfrench instant mashed potato granules (ZìÖ´¡“teK-"ùÞ½œwaH% øçÒ¸§—r^M8% ðÔ±¨lZ¦'italian white¦Echinese chili paste or sauce¦9fresh jalapeno peppers¦deep ¦Icondensed cream of celery soup¦;french fried onion ring¦;tortilla flour mixed in¦5shortening or butter¥)boiling potato¥~-chocolate cookie¥}%graham flour¥|+rice vermicelli"¥{Meagle brand sweet condensed milk ¥z#gingersnaps¥y%beurre manie¥x7lowry's seasoned salt¥w-dried red chiles¥v%shoepeg corn¥u'grnd cardamon¥t9thinly sliced zucchini ¥sIfinely grated peel of 1 orange¥r5green onions chopped¥q/snow peas divided¥p5coarsely ground meat ¥oliver 1¥nEhalf eggshells full of marsa¥mEfreshly squeezed lemon juice¥l9hungarian mild paprika¥kAstone ground dijon mustard¥janise¥ishells¥h?lettuce leaves cut into 3¥g7tempura batter recipe ¥f!mari bugar¥eAthinly slice spring onions ¥dmed onion¥c)chopped olives¥bGfinely chopped macadamia nuts¥a/anchovies fillets¥`+red raspberries +iòãǯsaI7'ýíÏ¿¡ŠtWI) ôáË®„fQC.ðàÔµ˜†i¦2=butter or oil for frying¦1'for hot cakes¦0=juice and grated rind of¦/Abeef stock or canned broth ¦.turnips ¦-#white bread ¦,#beef ground¦+)cayenne pepper¦*9baked cooled pie crust¦)-chocolate pieces ¦(preserves¦'-karo white syrup¦&?reduced calorie margarine¦%5italian bread crumbs¦$%golden broth¦#=orange hollandaise sauce¦"/vegetable flavour¦!)creole mustard¦ -over with a fork¦'dijon mustard ¦tuna fish¦Cteaspoon crushed red pepper ¦lime rind¦=juice from drained fruit¦/shitake mushrooms¦1small marshmallows¦?solid white tuna in water ¦#dry marsala¦?good new orleans molasses ¦#canned tuna¦5chow mein vegetables¦%knox gelatin ¦#smoked beef¦'whole chicken¦3dried crushed basil¦'dried coconut¦;bean threads or chinese ¦ mini corn¦ 'ground turkey¦ 3hexagon shaped corn¦ ;extra for working dough ¦ !meat stock ¦club soda %gâǵ•ŒtcC-òѱ—~hR@-úÛ¼©‘}iI: éÇ®g¦W3finely crushed grah,¦Vacornstarch dissolved in 2 tablespoons cold¦U5sliced bamboo shoots¦TGblackberries or other berries¦SAcapers with a bit of juice¦R3crispy cooked bacon¦Q7chocolate nut filling ¦P!knockwurst¦OCoyster liquor until reduced¦N+crushed peaches¦M+yellow cornmeal¦L3drained and chopped¦K)fresh tarragon¦JAtrimmings from turkey neck¦IAsliced as thin as possible¦HEfresh ground black pepper to¦G'orange liquor¦F)all purp flour¦E'ground onions¦D/unpeeled cucumber¦C/drained pineapple¦B5lemon gelatin powder¦A7extra lean chuck beef¦@Cgrated monterey jack cheese¦?Ehot pepper halved and seeded ¦>!firm pears¦=;finely chopped shallots ¦<#onion juice¦;/diced brie cheese¦:Csemisweet chocolate morsels¦9%green pepper¦83chinese red vinegar¦7alma¦6Csmall fresh white mushrooms¦5'boiling water¦49los angeles restaurant¦3?chablis or dry white wine +rêÞȲŸ†uUF) ôÛÈ­ ŒqU5*! õßηœ„ygN@2÷ÛÑ°‚r §#chil powder§9fresh broccoli florets§)fresh tomatoes¦Eegg white beaten until foamy¦~sharp¦};parsley patch seasoning¦|;walnut or safflower oil¦{Achopped crawfish or shrimp ¦zmargerine ¦yhamburger¦x5dark sweet chocolate¦w'monterey jack¦vfryers¦u3no added oil or fat¦t9garlic french dressing¦s1french green beans¦r%dill mustard¦q/soft cream cheese¦p1red potatoes cubed¦o-granulated sugar¦nnone¦mlemons¦lCfrozen lemonade concentrate¦k;grated provolone cheese¦j9pitas or pocket breads¦i+hot cooked rice ¦htea bags¦g9sliced fresh mushrooms¦f)crusts removed¦e5white cheddar cheese¦d1recipe chili base¦ceye¦b/tart green apples¦a=crushd tomatoes or puree ¦`!triple sec¦_Ccrawfish tail meat with fat¦^%onion powder¦]5realemon lemon juice¦\)water chestnut¦[/maraschino cherry¦Z/red pepper strips ¦Ylasagne¦X/blade chuck roast *gåÕ»®—†sU.þêßIJ€p^E+ñÔµ¥šˆx^G=.ü뼦xg§,%creamed corn+§+_cooked cannelloni or great northern beans§*/corn flake crumbs,§)arolls refrigerated commercial crescent rol§(%or cherries§'+shredded cheese§&?chicken breast or veal or §%!chick peas§$pesto§#1monter jack cheese§"7cooked jumbo macaroni §!#sherry wine§ 'uncooked orzo§sodium §#cooked beef§Asemisweet chocolate square§=unsweetened coconut milk §#raw oatmeal §!pot barley§dough§%apple slices§7seasoned tomato sauce§5milk chocolate chips§'fleischmann's §#jelly rings§=pickled jalapeqo peppers§-hot pepper sauce§'mustard sauce§9shredded farmer cheese§comino§+or more of milk§ 5devils food cake mix§ 1pinch white pepper$§ Qwoodie's cooking sauce concentrate§ ?egg whites stiffly beaten§ )lt brown sugar§%pastry dough§1homemade guacamole §soup mix§7pure ground red chile §#yellow cake§9firmly packed lt brown *{íÜÄ«tZH( üëÖÂ¥Ž…|aJ6ïÝð›ŒyU>,õâÌ»Ÿ‹{ §V#round roast§U+italian parsley§T;fresh ground cumin seed§S%phylo pastry§R/lemon rind strips§Q)rainbow rotini §P!poppy seed§O%paraffin wax§N1ashes of pine wood§M'carrot grated§L1packed brown sugar!§KKcondensed cream of chicken soup§J)about 4 ounces §I!granulated§H-top beef sirloin§G)ricotta cheese§F7coarsely chopped nuts§E'fudge topping§D5from asian food shop§C-manicotti shells§B5crushed fresh or low§A+fresh duck eggs§@1ramen type noodles§?9cooked rice or noodles§>hard§=fish§<1plus 2 tbls butter§;=secrets savory herb with§:+vegetable juice§9-raspberry spread§8%salted water §7biscuits§6Achipotle pepper or another§5Cfenugreek greens or a small§4'bamboo shoots§37coarsely chopped flat§29flounder or white fish§1;broken pecan or walnuts§05al dente and drained§/3basic chicken stock§.%jelly or jam§-)chopped celery +tÞÈ®™‚s\D1!úÞÕıžgY;èÒɸ©—‘lX/ ÷Ü̺®”t¨Cminced fresh basil or thyme¨7dry marsala or sherry §ken hom§~'salmon filets §}#brown stock§|9very fine bread crumbs§{+enoki mushrooms§z%sweet potato§y)dried cilantro&§xUpillsbury plus devil's food cake mix§w+through a press§v)hawaiian punch§u'carrot slices§tb§s'dry skim milk §r!_jalapenos§q%thyme sprigs§ppart§o/broken and cooked§n5broccoli flowerettes§m;liquid sugar substitute§l?prebaked single pie crust§k?really adds to the flavor §jor turkey§i3miriam korn fwjf32a§hAfreshly ground dry mexican§g)whole allspice§f)white cornmeal§e%fat free ham§dcups§c;fleischmann's margarine§b+russet potatoes§a)cinnamon stick §`#chili beans§_)pretzel sticks§^3red or black caviar§]1exvirgin olive oil §\!warm whole§[1syrup from peaches§Z-pasta or noodles§Y7chicken breast fillet§X/poultry seasoning§WGchopped green onions and tops ,béÏÀ¤ŒyhUH8 õЫšˆw\I9'ÿáж¤yp[=$ôàî–{b¨-5dry skim milk powder¨,9honey mustard dressing¨+3crushed red peppers¨*-lf sour cream or¨)=chopped orange gum drops¨(+french dressing¨';cream of asparagus soup¨&+grated parmesan¨%5brick frozen spinach¨$?green onion cut in pieces¨#-raw regular rice¨"fine¨!1pple cider vinegar¨ +chopped peppers¨'frozen yogurt¨7mixed soup vegetables¨%butter mints¨?holidays peanut chocolate¨1peppermint extract¨%frankfurters¨'garlic sliced ¨#bacon diced¨)arugula leaves¨9cornstarch in 2 t cold¨%cardamom pod¨'cornbread mix¨%diced ginger¨1kraft pizza cheese ¨rye flour"¨Mchopped cooked chicken or turkey¨salmon¨eggs¨ %chopped dill¨ ?hot unspiced chili powder ¨ #lime slices ¨ zucchini¨ )semolina flour¨%chipped beef¨)cherry gelatin¨3chicken breast meat¨;vegetable cooking spray ¨!ham slices¨7uncooked regular rice¨1raw shelled shrimp +qãؽ«žŠqW5#ñâɶš‹{[<# öåƱ¡—Šsi]K-øîÒµž~q ¨Xpimentos¨WCundrained crushed pineapple¨V1unsifted rye flour¨U=shredded iceberg lettuce¨T;shredded sweet potatoes¨Scubed¨R5cayenne pepper sauce¨Q;your favorite pie crust¨P?red wine or chicken broth¨O'to 2 tbs milk ¨Ndesired¨Mcubes¨L1'english' cucumber ¨Kcut in 1¨Jpepsi ¨I#pizza dough¨H-assorted berries¨GAseeded and minced jalapeno¨F%finely diced¨E+dry nonfat milk¨Dseeded ¨Cchampagne¨B5unsweet cocoa powder¨AAeagle brand condensed milk¨@Cground cinnamon for garnish ¨?#ground sage ¨>!lime rinds¨=;thumb size ginger root¨<)canned pimento¨;5salmon fillet chunks ¨:!twi pasta¨9Cchunky mild or medium salsa¨8'carrot strips¨7'pickle relish¨6Gkaro light or dark corn syrup¨57orange gelatin powder¨45white of 1 large egg¨3+granulate sugar ¨2crabmeat¨1'bouillon cube¨09tube prepared polenta¨/breast¨.=creole or poupon mustard )bèÒïŽ}fM<*ìÓ¹ŸŽyR>ñçÔ¼«”xZ?0è×»£“b©Ashredded mozzarella cheese©'nestle's semi ¨#crushed ice¨~3sliced black olives¨};creamy italian dressing¨|%fresh apples¨{7canned blackeyed peas¨z;cooked wide egg noodles¨y'boneless beef ¨x!the coffee¨w9hain fatfree gravy mix¨v?sliced fresh strawberries¨u;butter or vegetable oil¨t1finely chopped med¨s%beef or veal¨r3fresh grated ginger¨q)flaked coconut¨psolid¨o+meat ingredient¨n5dried apricot halves¨mCsweet yellow pepper chopped¨l+diced red onion$¨kQyellow cake mix with pudding added¨j-steaming chicken¨i%cream cheese¨h7grated aged provolone¨g7frozen sliced carrots¨f5monosodium glutamate¨e5tightly packed fresh¨d5yellow food coloring ¨cpeppers¨b'mashed banana¨a%fresh chives¨`5finely crushed salsa¨_1ground cumin seeds¨^%bean sprouts¨]Ereserved cooking liquid from¨\+salt substitute ¨[!lemon rind¨Z/parmigiano cheese¨Y3frozen string beans +_êË´Ÿ”[?$ùàκ¡‹ueM:2óãθ™eI2ðÚÉ´¦˜‹w_©,3grapefruit sections©++coriander seeds ©*semolina ©)coppacola ©(lean grnd©'-hot cooked pasta©&%new potatoes©%/nonfat sour cream©$/shrimp or lobster©#)gruyere cheese©"5crawfish or scallops©!1shredded or sliced© ;albacore tuna packed in©;dry spaghetti sauce mix©3chopped bell pepper©Apenne or whole wheat pasta©/mild or hot salsa©-grated lime rind ©#raw popcorn©=chopped candied cherries©cup©7chocolate malt powder©cut©)blackeyed peas©3egg white or binder ©#thin strips©/juice of 1 orange©/seeded and minced©5pan dressed flounder©+enchilada sauce©'jello gelatin© 5minced fresh italian© /or other red wine© -gingersnap crust© 9graham cracker crust 9© ;powdered egg substitute!©Kchablis or other dry white wine©-chips or dippers©strips©-ground pork butt©1thawed and drained©Afinely chopped fresh basil©/mild green chiles +zïÔ˺¥™y[B.îØÄ´…u^O;2è˪~gP>.ýó×Ƴ¡’z©W3dry roasted peanuts ©V!small peas©U'celery stalks©T)oregano flakes©S%vegtable oil©R;apples coarsely chopped©Qbeans©P+parsley springs ©Ooatmeal©N%prune butter ©M#cooked corn©L'powered sugar©K1ground celery seed©J1granular dry yeast©I'banana pepper©H7fresh or frozen large©GEfrozen onion seasoning blend©F=unsalted roasted peanuts©E7california fresh eggs©D+crushed by hand©C;chicken legs and thighs©Blard©A+chopped walnuts ©@!sliced low©?1flour for dredging ©>#diced onion,©=achicken bouillon cube dissolve in 1 tables ©<#tuna steaks©;+long grain rice©:/italian olive oil©9)apricot spread©8=removes the gassy effect ©7#ground veal©6+fresh snow peas©55cream of shrimp soup©4?miniature corn on the cob©3Cgrated jalapeno jack cheese ©2follows©1-cayenne pepper 1©0%basil sprigs©/semi©.9dente and well drained©-%conchiglioni +aßʸš}s_K?# èÙɯ €kY?#þâÅ­¢Š{\J*èο´š‹yaª3smoked chili pepperª'medium shrimp ª!crazy salt©7fresh white mushrooms©~cooked ©}!plum juice©|7quick cooking tapioca©{?green and the piquins red©z-shredded cabbage ©y!raw medium©xCdry roasted sunflower seeds©w'crawfish meat©vAmild green enchilada sauce ©u!mayonnaise©t3vanilla pudding mix©ssingle©r3tubes ritz crackers©q=young fresh baby carrots©p;almond or lemon extract©o-dried red pepper ©n#beer batter©m;combination of tomatoes©l7baked crumb pie crust©k'garlic butter©j-black bean sauce©iCgrated orange or lemon rind ©h!corkscrews©g7canned sliced peaches ©f#fine crumbs ©e!xxxx sugar©d=thawed kool whip topping©ctvp©b/boned leg of veal©a;cooked boneless chicken ©`to peel©_+glaced cherries©^+coffee cake mix©]pared©\=fresh rhubarb cut into 1©[?romano or parmesan cheese©Z'warm unsalted©Y-grapefruit juice©XEsmall can crushed pineapple )tðݾ« ‰j\A1ÿìÓ²¤’r[D-ìѸŸ…iO3 öäÍ®œ‡tª+)reserved syrupª*-dandelion greensª)'pineapple jamª(Ahellmann's real mayonnaiseª'1fresh peach slicesª&'onion choppedª%%yellow splitª$5frozen french slicedª#)instant coffeeª";dry mustard or dillweedª!7mashed sweet potatoesª ;canola or vegetable oilª7chocolate unsweetenedª5hot pepper flakes toª5thinly sliced celeryª9caramel flavor toppingª7then into 3 inch longª%frozen firstª/a saucepan gentlyª1smoked chile salsaª1drained and halvedª1malt extract syrup ª!grape nutsª%sweet buuterª'brewed coffee ªlean porkªEcolored sugar or lemon icingª5or other tart applesª)thin spaghettiª5tomatillos dependingª 5chopped fresh chives ª #rice grainsª 9salt for boiling water ª then intoª Awater to cover ingredientsª1chopped fresh dillªpeanutª)banana puddingªAmushroom soap diluted withª)halved walnuts ª#red snapper?ˆDˆ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú.Y- V } ‚) ‚R ‚zƒ$ƒOƒz„%„Q„}…)…R…|†&†O†{‡&‡P‡}ˆ%ˆOˆw ‰%!‰P"‰z#Š$$ŠQ%Š{&‹&'‹Q(‹y)Œ"*ŒL+Œw,!-I.q/Ž0ŽH1Žq23F4n56B7n8‘9‘A:‘k;’<’E=’n>“?“>@“eA”B”:C”dx0¿†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú€ztnhb\VPJD>82,& üöðêäÞØÒÌÆÀº´®¨¢œ–Š„~xrlf`ZTNHB<60¾¼k½¼C¼¼»»kº»A¹»¸ºm·ºD¶ºµ¹o´¹E³¹²¸m±¸B°¸¯·k®·D­·¬¶o«¶Gª¶©µp¨µG§µ¦´n¥´D¤´£³p¢³H¡³ ²vŸ²Lž²"±wœ±O›±#š°z™°O˜°#—¯{–¯O•¯"”®u“®M’®&‘­}­Q­'Ž¬|¬PŒ¬'‹¬Š«W‰«.ˆ«‡ªW„ª+E•=F•gG–H–<I–gJ—K—7L—aM˜ N˜4O˜\P™Q™4R™aSš Tš3Uš^V›W›2X›^Yœ Zœ4[œ^\ ]2^[_ž`ž.ažZbŸcŸ1dŸ[e f 5g ah¡ i¡6j¡ak¢l¢2m¢an£ o£5p£cq¤r¤:s¤ct¥ u¥8v¥_w¦x¦2y¦Wz§{§,|§V}¨~¨-¨X€©©,‚©Wƒª ,háʽ­›”s`SF4 ûéϽ¦“vaL2! ÷äÕÇžƒqYB,ûéÑÁ™ƒhªW9chopped parsley leavesªV/reggiano parmesan%ªUSorange marmalade or chopped candied ªT#matzoh mealªS3keebler ready crustªR'rum flavoringªQ)chopped carrotªP?pimentos and 1 can liquidªO/pureed in blenderªN1fresh corn kernelsªM3coarse black pepperªL'cashew butterªK9red or pink beans or 1&ªJUroasted and chopped oregon hazelnuts ªIhot broth ªH!and flakedªG)molly mcbutterªF'summer savoryªE3medium whole shrimpªD%_black beansªC7instant beef bouillonªB-by 2 inches longªA-hopped scallionsª@limeª?+stewed tomatoesª>)smoked sausageª=1pineapple tid bitsª<'lots of waterª;7boxe strawberry jellª:'fresh oreganoª9%ja marinaraª8'soybean pasteª7/stale white breadª6'whole tomatos ª5bean dip ª4sauteingª3)cooked chickenª2Elemon juice or cider vinegarª135ª0'luncheon meat ª/#cooked ziti ª.can milkª-1thoroughly combineª,Afresh asparagus with tight ,híж¤z`D/ öÛËÀ·•ˆmZ@%îѾ´¨‚neB3êÊ®–ˆh«1fresh crowder peas«ener «eggplants«3diced cooked turkeyª;walnut and pecan halvesª~Call purpose cream sauce mixª}=hot roasted green chilisª|)fresh bay leafª{5celery stalks sliced ªz!clam stock ªyItoy or candy horses and ridersªxinstªw+a little butter ªvcardamomªu5tiny shrimp ªtdrnd29aªsstockªr)stock or waterªq=rye or whole wheat breadªp7minature marshmellowsªo=instant chicken granulesªn9sliced water chestnutsªm7finely chopped pecansªl)parsley leavesªk9chicken bouillon cubes ªjplain loªiGfrozen thawed or canned creamªhlambªgwater' ªf#food colorsªe9boned shoulder of lambªdboned ªcv8 juice ªb!fish sauceªa)dried rosemaryª`-shredded coconutª_;tart cherry pie fillingª^7buttered bread roundsª]-chocolate wafersª\-sugar or sucanatª['breast halvesªZ7hot thick apple sauceªY=new mexican green chilesªX)or maple syrup +^äɵŸ~kdQ9ìÖ½«“‰k\=%ÿñáǽ¡vfK=! ñÚË»°‘xf^«.red«-'stewed prunes«,5plain low fat yogurt«+Adietetic vanilla ice cream«*barley «)#heavy cream «(!taco chips«'1black sesame seeds«&7phyllo strudel sheets«%/a diabetic mix of«$;bay scallops with coral «#whitefish«"9grated rind of 1 lemon «!#flaked tuna(« Ygrated monterey jack or cheddar cheese«;whole kernel white corn«dixie«7powder sugar frosting «#light cream «olive oli«;mild green chilies 4 oz«cider«3crystallized ginger«Afreshly grated orange peel «!pork roast«?pineapple chunks in syrup«spelt«3round or rump roast«'plain gelatin«5black nicoise olives«/can bean sprouts«;chicken backs and necks«)jalapeno jelly« ?salt free seasoning blend« 3milk chocolate cand« )spinach or red« lo« )or raspberries«Eseafood sauce or chili sauce«/small white onion«+spaghetti sauce«9salt white pepper«;crumbled vanilla wafers )cí¤”~lV@5 òáͱœ†gWD3&éØÆ°›`N7ìÚÇ­—uc«W'cooked hominy«VGhoney mustard tomato rosettes«U/chilled champagne«T7minced fresh cilantro«S)n can tomatoes«R'sour cherries«Q;seeded and finely diced«P)canned peaches«O;fresh shelled tiny peas«N1canned pear halves«M'fresh noodles«LAprogresso italian flavored«K;minced fresh gingerroot«J-shallots chopped«I/onion cut in half«H'bing cherries«G%sliced onion«F9hard cooked egg whites«EGsl sourdough bread «Dscrubbed«C%half 'n half«B)chocolate malt «A#cherry kool«@Asemi sweet chocolate chips«?/marshmallow cream«>-dried leaf thyme«=;instant vanilla pudding«<+chopped raisins«;%to 4 c flour«:3activated dry yeast«9+calamata olives«81and thickly sliced«7salami«6/japanese eggplant«5/chinese eggplants«4'carrot minced«3/cumin seed ground «2#dry noodles«1?chocolate butter cake mix(«0Yprepared hickory flavor barbecue sauce«/)apricot nectar )fòп¢aF3ⱡ|iQ6øæÞávcS@* õãɤ…pf¬beets«-green food color«~Auncooked fine bulgur wheat"«}Mfinely chopped cooked vegetables«|7vanilla frozen yogurt«{'lipton recipe«z1double chex cereal«y?fresh chopped parsley for«x/chinese rice wine«w)kahlua liqueur «v#with 2 tbsp«u)red food color«tcrisco«sCsalted fish shaped crackers«rGsliced canned water chestnuts«q9tvp granules or flakes«pmix«o'coconut paste «n#wheat flour«m-post raisin bran«l5boiling salted water«k9fine slivers or strips«j3apple cider vinegar«i)lump crab meat«h+with 1 tb water«g%orange slice «f#cooking oil«e%onion flakes«dCchopped green chile peppers#«cOdried currants or chopped raisins «b#frozen corn«a9frozen creamed spinach«`)lite soy sauce«_9dried whole red pepper«^?corn oil or soy margarine «]#munich malt«\)kasseri cheese«[=concentrated white grape«Z%millet seeds«YGmixed with 1 tablespoon flour «Xbeef shin 'oæؾ®”{`1üçÕ«Žm]M2á·¬‹}gK3ÿèÕų›ˆo¬'5tempura sauce recipe¬&)poblano pepper¬%3frozen butter beans¬$'soynut butter ¬##baking hens¬")chinese chives¬!1sweet pastry crust¬ Cmix and pat into bottom and¬+pickled herring¬3white mustard seeds¬;or sauteeing substitute¬/black patent malt ¬pie crust¬Every finely chopped green on¬jicama'¬Wvertical packed blue lake green beans"¬Mbaker's german's sweet chocolate¬bear ¬vcdt13a¬1dried banana chips¬9dry taco seasoning mix ¬#steak sauce ¬#and about 1¬'calzone dough ¬!red potato¬=unflavored nonfat yogurt'¬ Wuncooked arborio or medium grain rice¬ 'seeds removed¬ -with fruit juice¬ 9few sun dried tomatoes¬ 7fresh pepper to taste,¬anoodle roni corkscrew pasta with four chee¬9ground toasted almonds¬5fresh parsley sprigs¬7dry durum wheat pasta ¬#cashew nuts¬7pasilla chili peppers ¬red beans¬7chopped curly parsley )]èѳ£‘k[K7#øá¾­Œ€\@0úêÊ­“u]>$ ñâÍ¿¬‘xk] ¬Pprosciuto ¬Osausages¬N5olive oil for frying¬M9milk mozzarella cheese¬L)thi spaghetti ¬Kblack soy¬J-garlic fine chop ¬I!white rice¬H;bitter chocolate grated¬G1lengthwise in half¬F7chicken breast halves¬EAwhite or shitake mushrooms¬D3to taste¬C?fine with a dessert apple¬B7small fresh white and¬A=lemon leaves for garnish¬@Cchopped parsley or cilantro ¬?#chili paste ¬>dry milk ¬=marjoram¬<;chopped walnuts toasted ¬;#and drained¬:;chicken noodle soup mix!¬9Kwhite wine worcestershire sauce ¬8instant¬7Egirl scout thin mint cookies¬6%popped jolly ¬5Ifinely ground blanched almonds¬41white wine vinegar¬3/egg whites beaten¬2-vermicelli pasta¬1+can blueberries¬0+seasoning sauce ¬/#dried bread ¬.#cauliflower#¬-Odried whole italian seasoning mix¬,'yeast extract ¬+#minute rice¬*?firmly packed brown sugar¬)1bottle apple juice¬(3bean broth or water ,hî伩Ÿ‰€o\A"èÌø™€n^?/÷Û©˜ƒhU>/ûìÜǸž‚h¬|7tomatoes for stuffing¬{;finely chopped cilantro¬z7potatoes suitable for ¬y!with water¬x-tuna with canola ¬w#vinaigrette ¬v!beef broth¬u9melted white chocolate¬t5sour pitted cherries ¬s!croissants¬r1snipped fresh dill¬q)boneless chuck¬p9herb seasoned stuffing¬o-ca kidney beans¬n%ripe peaches¬m5mini chocolate chips¬l5red cinnamon candies¬k;progresso italian style¬jcream¬i/chinese bbq pork¬h3shoestring potatoes ¬g#salsa verde¬fAcrabmeat or imitation crab ¬e#bacon crisp¬d'grosz vgff60a¬c5butterscotch morsels¬bAdried great northern beans¬ahulled¬`pkge¬_;onion halved lengthwise¬^7caned siced mushrooms ¬]triticale¬\'lobster stock¬[Aragu italian cooking sauce¬Z9some vinegar to season¬Y)yellow peppers¬X%whole cloves¬Wagar¬V/mango mint relish¬Uplain¬T)fruit cocktail%¬SSpitted dark sweet cherries in syrup¬Rmulti¬Q'poultry stock +nìÙ°¨–}ndD!úæÒ½¨•ŒzjM7."ïÛÍ·¨‹kU:ñÖì˜n­'Athat dryer kind of cottage­&pepper­%+mandarin orange­$1spinach tortellini­#)prepared pesto­"9shaved white chocolate­!%chopped in 1­ +celestino drago!­Ksliced green onions for garnish­9lemon or lime quarters­/lemon grass stalk­Cfresh or frozen cranberries­=soft margarine or butter ­!fettuccine­/mascarpone cheese ­measure 3­+dry milk powder0­ifinely chopped sweet red or green bell peppers ­italian­soft­/cold tomato juice­=reserved pineapple syrup ­#pita breads­'fine sea salt­like­)flat anchovies­ -cognac or brandy­ -thai chili sauce­ +romaine lettuce­ +broccoli forets ­ gn pepper­5sirloin strip steaks ­Ifinely chopped roasted peanuts­Cred and green chewy candies­match ­!veal cubes ­#peach juice­ghee­'chopped leeks­add&¬Ubutter sauce for applepie spice cake¬~)spinach leaves¬}+english mustard *sãʲ¢‹shU;,öáÒ¾¦vZ@4ðäϺ¡r_H2ÿæ̵¡s­Q7chopped coarsely with­P+chocolate glaze­O+pureed tomatoes­N1grated ginger root­M7whole cranberry sauce­L5freshly ground white­K=sliced dried lily flower­J/baby new potatoes­I/tuna sauce recipe­H1shiitake mushrooms­G)brut champagne­F?ba frozen mustard greens­E%camphor wood­D5dark chocolate sauce­C-green onion tops­B-added oil or fat ­Amarsala­@+party rye bread­?3parmigiano reggiano­>3chicken wing pieces ­=custard­<7whole roasted almonds­;;water to boil asparagus­:5chopped green or red­91candied lemon peel­83mussels or 18 clams­7+minced scallion ­6!red caviar­5-it's more bready­4brandy­3)dried linguine­23fresh grated romano ­1!short ribs­07crushed pineapple and­/)white frosting­.oil or­-3cauliflower florets­,1raisins or chutney ­+#sesame seed­*3thin sandwich bread­)5apple cider or juice­(=unbaked double pie crust ,cãʶ™‹uaE6ðäÐɶ—‰yZ;  ûèϯ¡‡xbC4$ùéÙȸ§‰xc­}-thawed cool whip­|%'sweet' rice­{?fresh chopped green beans­z%stack slices ­y#red cabbage­x%oil for deep ­w#solid white ­v#pa noodles­u3beef bouillon cubes­t)mustard greens ­s#grown sugar ­r!chili meat­qAunflavored gelatin mixed w­p/contai cool whip ­o!cream soup­n7sifted powdered sugar ­mgoose fat­lCfreshly ground black pepper­k5quartered and sliced­j)shallot minced ­iundrained­h1cooked and drained­g9thinly slice scallions­fApeeled and deveined shrimp­eAcanned chopped green chile ­d#beaten eggs ­chard roll­bAstrawberry rhubarb filling­a)mushroom broth­`40­_+chick pea flour ­^rigatni­]%dried chives­\7chopped sweet pickles­[9chopped macadamia nuts ­Z!egg whites­Y;chocolate fudge topping­X+shredded ginger­W/white peppercorns ­Vcondiment­U=skinned chopped tomatoes­T+pork soup bones­S5sherry or white wine­R=egg per pound of chicken )aìÙȸ¦‹|bM!ؽ¯œŽ}pcQ,ûå˸¯’qfR> ÷ÜÀ«”wa®&/soft bread crumbs®%=thawed cool whip topping®$1soaked pinto beans®#-fatfree parmesan®";water packed light tuna®!9sweet italian sausages® 'flax seed oil®+frozen broccoli®Efresh ground white pepper to®+sliced pimiento®+lean beef chuck®almond®Esugar free chocolate pudding®=candy pieces to decorate®orzo®)frozen chinese®7barbecued pork strips®/cherrystone clams®?water and pineapple juice®)garlic crushed"®Mfrozen concentrated orange juice®'unbleached or ®confetti ®softened®%fresh carrot ® pork butt® )diced potatoes ® salt pork® 9chopped cooked chicken%® Scomstock brand blueberry filling or®Ecrushed pineapple with juice)®[boneless skinless chicken breast halves®-shredded cheddar®7crust uncooked pastry ®!half moons®9unseasoned popped corn®'cabernet wine ®#lamb's feet®%flavor cubes­)eggs room temp­~+small mushrooms 'rçÌ»Ÿ‚uL9*îÝʶ €dF2åв“ƒlZFöãÁŸ€r ®Msalad oil®LAor coarsely chopped onions®KGasian chile paste with garlic®JGdry white wine or apple juice®I)fresh jalapeno®H%white turnip®G/canned bean sauce&®FUbaker's german brand sweet chocolate®E+whole coriander®D'plain popcorn®C1lard or shortening ®B#mild pepper®Agrits®@-morninstar links®??dissolve the yeast in the®>-virgin olive oil®=9beef chuck blade steak®<Asalt black pepper to taste®;)amaretto syrup®:+meaty ham bones®9?french roast coffee beans®8;hungarian sweet paprika®7Cgrated hard cheese optional®6/bread crumbs soft®5+hershey's cocoa®4)lukewarm water®3%tomato paste®23posted by gaye levy®1leaves®05orange peel cut fine ®/!mozzarella®.)heinz 57 sauce&®-Ularger stores and at specialty shops ®,48 hours®+=candied fruit decoration®*;firm white fish fillets®)%chili powder®(9taco joes meat mixture®'5dried basil crumbled (mâ¾®œm_K9#ÿîÚ³š„eE+ðÓ»«¡ŽvhN=1!ôÙθ †m®u5frozen phyllo leaves®t7spice powder to taste®s3french fried onions®r/andouille sausage®qcrumbs®p9touch of butter spread ®o#cooked pork®n=grated parmigiano cheese ®m#basic dough ®loysters®k%cherry jello®j7decorative toothpicks ®ipoppyseed®h3crushed fennel seed®g)almond extract®fsalsa ®e#sponge cake®d3orange cut in cubes®c=dried black turtle beans®b/manicotti noodles®aenv®`=each semisweet chocolate®_7chocolate sponge cake®^Cjapanese or round eggplants®]Araw shrimp in their shells®\/molasses or honey®[5minced fresh parsley$®ZQgraham cracker or cookie crumb pie®Y+spices to taste®X%chicken feet!®WKcooked spaghetti or other pasta®V/powder buttermilk®U'you can stand®T+pork tenderloin ®Sy blended,®Rasunflower seeds or combination of nuts and®Q'grated cheese ®P#dried penne!®OKprepared picante sauce or salsa®N?szechwan chili bean sauce -bæÓÀ¢~lXH3# øâϳ©”`I-û弤‘‚mVF/êূvb¯"+cool whip light ¯!no salt ¯ dry yeast¯1whole wheat rolls¯free¯Cinstant polenta or cornmeal¯7co borden sour cream¯1slic french bread¯;processed cheese spread¯'sausage links¯1less 1 t hot water ¯#i like semi¯1garlic minced or 4¯-sliced pimientos ¯!dried dill¯)chipotle chile¯3parsley for garnish&¯Uplus 2 teaspoon worcestershire sauce¯/unbaked pie crust¯Apeeled and seeded cucumber¯)dry white wine¯ ;pastry for a 9 inch pie¯ 1skins from oranges¯ Egluten flour added to enough¯ )milk chocolate¯ each ¯filling¯chuck ¯!gingerroot ¯potatoes¯)boiling onions¯/sifted cake flour¯'chopped onion¯5finely chopped onion ¯#cn tomatoes®-chili grind fine ®~#raw spinach®}+pickling spices®|'salad vinegar®{'fresh parsley®z'poblano chili®y?certo liquid fruit pectin®x)coils of fideo®w)pinch of sugar®v7peeled crawfish tales -pæÝƦ—ˆu\H8óãų¥˜`IA- ÷èÕÅ»ª”vfH&úåѳ•p ¯O!thoroughly¯N/catalina dressing¯M?hot italian sausage links¯L?canned diced green chiles¯K+velveeta cheese¯J-chopped zucchini¯I1beef sirloin steak¯Hraw ¯Gskinless¯FGquartered red glazed cherries¯E?green or red sweet pepper ¯D#pear nectar¯C?undiluted evaporated milk¯B/pork sausage bulk¯A%grape leaves¯@prego ¯?#lemon slice¯>)italian peeled ¯=!sifted all¯<'cake frosting¯;'bottled sweet¯:'red hot candy¯9+muenster cheese¯8tom¯71we l in¯6Echopped green and red pepper¯51dried onion flakes ¯4licorice ¯3provolone¯2'butter or oil¯1?chopped fresh ginger root ¯0#plus 1 tbsp¯/%green onions¯.1white turnip diced¯-=orange juice concentrate ¯,#bleu cheese¯++chocolate icing¯*5flavored breadcrumbs¯))wooded skewers ¯(!soya sauce ¯'!heath bars¯&Cinverted clean kerosene tin¯%1unflovored gelatin¯$soda¯#7hot marmalade soy dip ,bçʯœr^H1 ïÜǺ¬“…sS@3%ÿôìδ¥”‚qb8' ëÕ³—‡mb¯{frying¯z7condensed tomato soup ¯y#minced nuts¯x;roasted red peppers chp¯wGrice vinegar or white vinegar¯v/ditalini macaroni¯u?processed american cheese¯t?chopped herbs for garnish¯s%bacon slices'¯rWjello vanilla instant pudding and pie ¯q!dill heads¯p%colby cheese¯o'sauterne wine¯n%toast points ¯m!cube steak¯l7cooked garbanzo beans¯k?parsley and celery leaves¯jpkg¯icolors¯h=chopped sweet green bell¯gsage ¯fdill seed ¯ecurrants¯d)carnation evap¯cCashes of charcoal and ashes¯b'parsnip diced ¯apineapple¯`5heavy whipping cream ¯_jalapenos ¯^dillseed¯]-vanilla ice milk¯\)frying chicken¯[+loin veal chops¯Z=low sodium chicken broth¯Y%stewing lamb¯X1crushed anise seed¯W/warm potato water¯V+water as needed¯U9toasted chopped pecans ¯T!fresh dill¯S)shredded whole¯R9fresh jalapeno chilies¯Q=sliced prosciutto or dry¯P5szechuan peppercorns (_éÏ®lP2ëÚ¸£›kSB6# öåűŸ‚r_U@(èÇ®’{_°#;parsley or green pepper°"1crumbled cornbread°!;browned butter frosting° 5milk chocolate candy°Ecoarsely ground black pepper°7fresh white crab meat°/chopped scallions °#veal cutlet°3boneless pork chops°-double pie crust°cajun°)king crab meat °#whole cumin°=hains fat free vegetable°'tamarind pulp°+chopped carrots°Cunsalted peanuts or cashews°%dorito chips°1eggplants unpeeled°/whole cranberries°)minute tapioca °noodles° %beef brisket° 3walnut sundae syrup° +half lengthwise° ;preferably stone ground° nut°-beef chuck steak°Gfresh ground locatelli cheese°%jumbo shrimp°7lukewarm potato water°3swiss cheese slices°-crushed rosemary°?good quality chili pepper°;powdered instant coffee!°Kitalian dressing or vinaigrette¯?crispy corn puffed cereal¯~Epeeled cubed cooked potatoes¯}7seasoned bread crumbs¯|1orange slice candy ,téÚ¾®¤Žo_J.ôëÁ­€w_L=-ñß¾¨ueS7)#íÜʯ™‹t°Ohunt's °Nchervil °Mdumplings°L/ground raw turkey°K9italian salad dressing°J'dried mustard°I%link sausage°H9round buttery crackers°G9cooked mashed potatoes°Fn °Eegg yolks°D;dried thyme or marjoram°C'fryer chicken °B#black beans°A7durkee's famous sauce°@5torn iceberg lettuce°?/fresh orange zest°>Efresh grated parmesan cheese°='scallop broth°<Gquartered medium red potatoes°;7garlic finely chopped °:#cranberries °9!sweet milk°8)fine dry whole°73pillsbury all ready°6beer °5!golden rum°4?slivered blanched almonds°3+fresh thyme or'°2Wdiced unpeeled york or winesap apples°1beef°0+brown gravy mix °/#pink salmon°./green onions tops°-;salad oil or peanut oil°,-honyeycomb tripe °+#mint leaves°*Aplain sliced canned apples°)/juice of one lime°(jello °'#bottled fat°&;dehydrated onion flakes °%!frangelico°$1rich chicken stock +g἟†yiYC,ñßǼª”}jT:*åÔŬ’‚n^E1$ùèÈÀ£g&°zUassorted raw vegetables and crackers°y)stems parsley°x=fresh grated ginger root°welp°vCchopped green chili peppers°u%mustard seed°tcherry°sCclassic pillsbury cookbooks °rtaleggio°q+mushroom liquid°p5cooked potato slices °o#sage leaves°n+lemon flavoring °m#eggs beaten°l7shredded swiss cheese°k5thinly sliced onions °j!active dry°i%dried chiles°hEhot or sweet italian sausage °g#white flour°f+minced shallots °e#and chopped°d7whole toasted almonds°c/sherry or madeira°b)turkey giblets°a1frozen kernel corn°`/zest from 1 lemon°_'ripe tomatoes°^papaya°]3crushed whole thyme°\'clove garlic°['beef shoulder °Z#ground mace°Y5meat sauce bolognese°X1clove or all spice°W/chinkiang vinegar °V#dried fruit °U#oregano tea °Tjuice of°S5cinnamon or to taste°R=chopped fresh red chilli"°QMdiced tomatoes and green chilies°PAsweet flaked dried coconut )ZíÞ³¤‚xZF* ïØÅ¥„e<'åÔ̯Žs^M?*íÖÈ¿­xZ±#?juice and zest of 2 limes±"-hot chili powder±!Ctes baking powder± 'mango chutney±corn ±garnishes±1szechuan preserved±9defatted chicken broth±Gcoconut cream instant pudding±-chambord liqueur ±buckwheat±%onion sliced±-bottled key lime±9small broccoli florets±Eghirardelli ground chocolate±=french style green beans±ice±%onion slices±Amaybe some dill and garlic ±!asafoetida±+cinnamon sticks±-juice of 1 lemon&± Uchopped chives or minced green onion± Asemisweet chocolate pieces± Ehopped fresh cilantro or par± Csugar substitute to equal 1± )ground oregano±1top sirloin steaks±;grated rind of 1 orange ±bosc pear±%basmati rice±;gebhardt's chili powder±+chopped oregano±?blanched slivered almonds±mirin ±flavoring°+chopped parsley °~!bay shrimp(°}Ycooked butterball breast of turkey cut °|!hot pepper°{)dried tarragon ,qóåÓÁ•{]TC%õÙÊ¿¥ŠyWD+èݾ¬£„xbJ;%ïÕ¿ Œq±O9milk or whipping cream±N+hot chili sauce±MAwhole red candied cherries±L/raw ground turkey±K7rinse and drain beans±J+garden tomatoes±I)carrots peeled ±H!frankfurts±G/red or white wine ±F!cookie mix±E3green onions slices±D/gallo sherry wine ±Cremoved±Bheap±A/loaf french bread±@heat±?'dorothy cross±>Awhipped cream or non dairy±=medium±<;folger's instant coffee ±;#cold coffee±:1to 4 tb mayonnaise±95chicken wings cut up±8)nuts and seeds±7Gnonfat italian salad dressing±6%red burgundy±59jalapeno chile peppers±47diced water chestnuts±3finely ±2!toothpicks±1;fully cooked smoked ham±0%tomato broth±/-sliced pepperoni±.curry±-?boned and cut into pieces±,%corn noodles±+plus±*?stiffly beaten egg whites±)7brut champagne or dry)±([skinless boneless chicken breast halves±''bermuda onion±&'shark fillets ±%beef bone ±$newcomer (YáÌ­{aT' åÏÁ¦’qP:#îÕµœŽu[H.å˲›„iY ±w#cantaloupes±v9tuna steaks cut into 4±u1pepper and paprika±t1dry chopped chives±s5frozen medium shrimp±r7worchestershire sauce*±q]or other frozen vegetable of your choice±p;breasts cut into 1 inch±o7squares and separated±n)minced walnuts±m7water to cover by two±l5chopped green olives ±kgranishes±j5anaheim chile pepper±iCbaker's angel flake coconut±h5thinly sliced apples±g-cornflake crumbs±f)or lime juice ±eradishes±d1unsalted margarine±c/southern dressing±bEfirmly packed alfalfa sprout ±a#pesto sauce±`%frozen black±_+water chestnuts±^9low fat cottage cheese ±]margraine±\/gingersnap crumbs±[;slivered cooked chicken±Z3slant sliced celery±Ynd±Xno*±W]chocolate curls or red and green candies ±Vsaltines±U7canned chopped chiles±T-gamishes or stir±S=roquefort or blue cheese±RAfinely chopped orange peel±Q-licorice strings±PAcoarse ground black pepper +näÕ·ŸlaC* öѳ¥lN4îà˳¢˜€`P:(ûñÚ˾­Œ~n ²"#kosher salt ²!baby food² %prepared fat ²#cracked ice²%scalded milk ²bisquick ²!peanut oil²1dill pickle relish²water²-new red potatoes²3spicy brown mustard²'like 3or4cups²/all purpose flour ²#toffee bars²Cfew drops red food coloring ²!substitute²port²dried²%frozen fruit²3green food coloring²-hard boiled eggs ² top round"² Mjuice and grated rind of 1 lemon² quick² 1granny smith apple² 7hare or rabbit joints²?than the baking ones will²Elight cream of mushroom soup²3or 3 t chili powder ²tortillas²?grated rind from 1 orange"²Mfrozen mixed oriental vegetables²1firm ripe tomatoes²=active sourdough starter²5unsweetened cherries±?coarsely chopped pimiento±~thawed±}Efresh or frozen fish fillets±|'diced chicken±{3italian tuna in oil±z?mushroom stems and pieces ±y!essentials±x;poppy seeds for garnish *wïâƳ¢pcQ3êδ …qcS<4$ úÜÁ¤‘}dM,ùåÊ¿©›Œw²L-liquid crab boil ²K!dry sherry ²Jmayonaise²I/candied mix fruit²Hpickle²G9frozen ricotta ravioli²F+praline liqueur²E-cloves per peach²D?dijon mustard vinaigrette²CEhot prpper flakes or cayenne²B1post's bran flakes²A5sharp process cheese²@+corrinder seeds²?)carrot chopped²>=whole unblanched almonds²=9boiling water to cover²<?chopped walnuts or pecans²;'uncooked oats²:3red pepper to taste ²9#apple juice²8msg²71minced lemon grass ²6#sweet onion ²5ale yeast²4+shredded squash²39raisin nut bran cereal²2+uncooked prawns²17small spiced gumdrops²0;add'l bacon for garnish²/9small crookneck squash².1lean mutton pieces²-1at least 108 proof²,?marshmallow cream topping²+'tomato wedges ²*soybeans²)Aplus 2 teaspoons olive oil²()substitute raw²'%marsala wine²&)egg substitute²%;soft white bread crumbs ²$cinnamon²#%french toast *mãÔÀ¯•…rbE*$÷íÙ¼©•w_N8!ñéÝʳª™j>&ÿâÁ¤Œ{m ²vgrd round²u%chopped beef²t3rice paper wrappers²s=dried vegetable soup mix²rEboneless fresh pork shoulder²q=white pepper or to taste²pAsweetened berries optional²orye²n3some salt 'n pepper)²m[salt and freshly ground black pepper to²l-frozen pie shell²k7assorted salad greens²j%whole onions²iones²h1hot cooked noodles²g)grated cheddar ²fdrained²ecod²dGinstant orange soft drink mix ²cdried tea²b1sliced green onion²a/small shell pasta²`%garli minced²_3nutmeg and allspice²^?ripe pitted medium olives²]+chopped pimento²\)fresh rosemary²[=fresh shiitake or oyster²Z+cooked macaroni²Ysalts*²X]black drum fillets or other fish fillets²W1²V9frozen baby lima beans²U=sl proscuitto ²T#pear halves²S)frozen chopped ²R#chilled rum²Q7red hot pepper flakes²P%spice powder²O+turbinado sugar ²N!cornflakes²M=food coloring if desired (hçÒ¼£mY7!òÙÇ·¤}X<'⮡hV9úëÙæŒh³5well drain pineapple³cloves³7drained and quartered³=salt and pepper to taste³/chicken drumettes³'chicken stock ³!kiwi fruit³-plus 2 teaspoons ³ice cream³;mayo mixed with 2 parts³=firm margarine or butter³'pumpkin spice³1mild chili peppers³Gchili powder or more to taste ³choppped³+baby lima beans³Cparmesan cheese for garnish³ Cchicken broth or clam juice³ %fresh tomato³ +cooked crabmeat³ -green hot pepper³ ;dry white wine or broth"³Mchoco covered raisins or peanuts³'cider vinegar³-sweet basil leaf³)crushed garlic ³#clam nectar³'red or yellow³5omitted this with no³Edry ranch salad dressing mix ³egg yokes²/cantaloupe pieces²~Gchopped and seeded watermelon²}+great northerns²|Cshredded red salmon or tuna²{/bama red plum jam²z5jeanne ziola cbtn00c²y/chow mein noodles²x-medium rye flour²w5garlic salt to taste *cêÔÀ¬{kP<(óÑ»©†gE%èÕ¾¦œ‹|qU2þçÚÌë•~kc³Hpre³G)chopped apples³F1yellow onions chpd³E/mozzarella grated³D3olive oil or butter³Coats ³Bmilk or 1 ³Adurkee o³@1frozen raspberries³?=lemon and herb seasoning³>1recipe cream puff ³=Ica red kidney beans undrained³<;lemon juice or balsamic³;season ³:!olive oil³9%bread slices³8white³73oil for deep frying³61orange bell pepper³5)praline liquor³47pepper freshly ground ³3egg sub³21frozen bread dough³1Ccake lowfat extra firm tofu³0Gmix all ingredients in a bowl³/Afinely chopped ginger root ³.Icondensed cream of potato soup³-'pickled beets³,/yellow bean sauce³+Gunsweetened crushed pineapple"³*Mskippy super chunk peanut butter ³)#stale bread³(+stew meat cubed³'+red onion salsa³&9garlic salt and pepper ³%#butterflied³$+spinach noodles³#=enough water to fill the³"+shallots minced³!+herring fillets³ /lengthwise slices³/strawberry halves (YëϽ¥ŽrZD7äеŸ…tS?. öÙIJ™Œr_C.ç¿ }hY ³p!split peas³o-flounder fillets ³nIbaker's german sweet chocolate³mAchopped mild green chilies%³lStoasted white and black sesame seed³k?or other pasta³j3cooked kidney beans³i%queso fresco³h-radicchio leaves³g;chopped fresh coriander³f)chicken halves³e7finely crushed graham ³dturmeric³c5crushed blackberries³b'asiago cheese³a-seedless raisins³`=fresh or canned tomatoes³_)hot bean sauce ³^!ground ham³]/red chili peppers³\%creamed tuna³[+beef stock cube³ZEbeaten with 1 teaspoon water³Y%chile powder³X7grated gruyere cheese³W/halved lengthwise³V9american cheese spread³U+heavy soy sauce³TAassorted trimmed mushrooms³S-hard cooked eggs³RAfinely chopped cranberries ³Qbok choy³P/garlic salt water³O3ground buffalo meat³N;crushed red raspberries³M1pitted ripe olives³L3bread machine yeast³K'roma tomatoes³J;according to directions³I-mandarin oranges )jêÞëˆp_E0öÕÀ°¦‹lXN?'÷æÓÁ°‡pTI5&î¿•~j´+add molasses to´1ca whole tomatoes'´Wdried basil or fine herbs dash pepper,´afrozen cream cheese stuffed jalapeno poppe´/fresh dill sprigs´'garlic minced ´#chopped sun ´!dried sage´+finely shredded´spoons´;mixed frozen vegetables´1snow crab clusters&´ Uitalian salad dressing seasoning mix´ %almond paste´ 'cut in sticks´ )almond filling´ %diced carrot ´stew meat´'diced peaches ´#mashed tofu´3whipped topping mix ´!unblanched´paper´+hard cooked egg´Aprepared horseradish sauce´9coarsely ground pepper³cumin ³~#fresh thyme³}-chopped scalions³|Efresh pasta or 8 ounces drie³{=crusty hot italian bread³z=boenless chicken breasts³y-allspice berries³x7sliced wild mushrooms³w%popping corn³v3chopped fresh basil ³uIsplit and boned chicken breast³t3crumbly white bread³s9american cheese slices ³rgruyere³q/spinach spaghetti +eìÙʸ ‹raB& ãƶž”ƒfI,!ÿåɯœ†fTA+ åÓ±Ÿ‡qe ´Dcandies´C/chopped red onion´B3crushed blueberries´A'hot chili oil´@Gcoarsely chopped green pepper´?'rhubarb sauce´>9dried red chili flakes´=sauce´<'mint frosting ´;!and sliced´:/basic sweet dough´9)fresh cilantro´8'fresh papayas´7Cstrawberry flavored gelatin´6/chopped cucumbers´5)worcestershire´47freshly grated ginger´3;canned italian tomatoes´27white or rice vinegar ´1!crisco oil´0)hamburger buns´/turkey´.=minced fresh cilantro or´-=flounder or sole fillets´,=plain yogurt for garnish´+%garlic bulbs´*color´)3peel from one lemon ´(#herbed salt´'=refrigerated pizza dough´&=the sauce from barbecued´%berry´$;sake or other rice wine´#;apple juice concentrate´"Acajun blackened seasonings´!%orange juice´ 5dry red kidney beans´-canned mushrooms´3canned tomato sauce´'carrots cut 1 ´!fresh peas´)great northern´+purple potatoes *oæÆ·œ‡v`J9! ôçϯ—‡scG*óâ×ǽ¦’|l?4"èØÀ®‘o´nGbaker's unsweetened chocolate´m=nabisco chocolate wafers´l'grated nutmeg´k3currant to make 6 1 ´j#chicken fat´i3oriental sesame oil´h-sugar granulated ´ghot dogs´f'peanut butter´eflakes*´d]plastic spoons or wooden popsicle sticks ´c#may be used´b/mini marshmallows´a+hardcooked eggs´`1jelly marmalade or´_broth ´^#kiwi peeled´]flaked´\%napa cabbage´[?uncle ben's wild rice mix´Z5confectioners' sugar´Y=alaska snow crab or blue´X;instant espresso powder ´W#more brandy´V+spring rosemary ´U#chuck roast´T3condensed skim milk´SCragu' italian cooking sauce´R3fine cracker crumbs ´Qcoarsely´P1cut sliced almonds´O/dried pinto beans´N3lowfat plain yogurt´M%rice vinegar´L/ground red pepper´K/cover the veggies´J%yellow onion´I-beef round roast´H9homemade chicken stock ´G!for frying´FCcooked ham cut the same way´E7orange flavor liqueur ,ußλšˆuiS@% îÜÅ´œ~r_M;) ýÞƼ¤ƒoO4äÖи •ƒ|uµorµozµ'diced carrotsµshrimpµ3juice of one orangeµ3griddle baked pitasµ_ µcan solidµ=lemon wedges for garnishµ5medium picante sauceµ7nonfat egg substituteµ9coffee flavored brandyµCit by hitting itµ +cajun spice mixµ Ered maraschino cherry halvesµ 3at room temperatureµ dicedµ 3fresh garlic mincedµAcooked penne or ziti pasta µ#fresh herbs µlentils µ#sweet'n'lowµ'jello puddingµ'salt to tasteµ'pasta noodlesµ)level cups all µreduced´?recipe savory tart dough´~3red raspberry juice´}%be olive oil´|1minced ginger root´{'green peppers´z=asparagus or green beans´y7additional sour cream´x9zesty italian dressing´w)soft margarine´v/distilled vinegar ´uanchovy´t)cottage cheese´s'powdered alum´rEminced seeded jalapeno chili´q)squ bean curd´p%ff tortillas´oEfresh or frozen corn kernels -f߬›‹ugWH@%äñœŠpWD* ðÔǯ—ˆ~_I5 ùïéѾ …{fµG-roquefort cheeseµFtwo 9µE9unbleached bread flourµD?slightly beaten egg yolksµC)or large onionµB3grain and wild riceµA5µ@rosesµ?'rice crispies µ>#onion cut 1µ=7chicken or beef brothµ<+jalapeqo pepperµ;/shortening or oilµ:Acrushed fresh strawberriesµ9taste µ8!white tunaµ73ground beef burgersµ63diced green chilies µ5bouillonµ4;frozen peas and carrotsµ37imported black olives µ2anchoviesµ1'typically useµ07unsweetened premeltedµ/)spring chickenµ.5linguica or chouricoµ-7chiles of your choiceµ,'finely mincedµ+-finely or pureedµ*'cut wax beansµ)Ewhite wine vinegar directionµ(;black currant preservesµ''apple choppedµ&)dark soy sauceµ%9shredded bamboo shootsµ$yam µ#!warm water µ"#sugar cubes µ!corn chexµ /whatever you want µ#level sugarµ%phyllo doughµ/corned beef brothµ=freshly graterd parmesanµEmayonnaise or salad dressing )aíÙÀ¨qaI,ùÝëoW?" ùàĪ•zjZMD(éѼ§›Šxaµp1dried basil leavesµo'caraway seedsµn%frozen sweet µmgranolaµl-almonds sliveredµk-melted margarineµj3brown food coloringµi;fresh or frozen rhubarbµh'boiling creamµg%bell peppersµf;chopped hot red peppersµedish µdparmesan µc#picked over µb#bread cubesµa9freshly cracked pepperµ`-yellow corn mealµ_7ground red mild chiliµ^;grated rind or 1 orangeµ]5cold unsalted butterµ\+cooked rigatoniµ[-english cucumberµZ=long grain and wild riceµY3shortening and cornµX3dried crushed thyme µW#had about 2)µV[lime wedges and mint sprigs for garnishµU3confectioners sugarµT7sliced waterchestnutsµS;snipped fresh dill weedµR9olive or vegetable oilµQ3cubed boneless beefµP=packed light brown sugarµO3chopped pared apple µN#ginger rootµM;nonfat dairy sour creamµL9minced clove of garlicµK3chili or taco sauceµJ5hot sauce or tabascoµI+raw cashew nutsµH)walnuts halves +kìÍ»³œ†{c?7 üè×ǧ–zhG0þôÞɵžƒiTB(üíÞβ˜†k¶9chopped candied ginger¶'snickers bars¶7kraft real mayonnaise¶;or vegetable shortening ¶#crust for 9 ¶!directions ¶!peppersalt¶9cooked white pea beans¶%pumpernickel¶7basic french dressing¶'grated ginger¶-prepared polenta¶7frozen egg substitute¶9white seedless raisins¶ 1regular wheat germ¶ +large mushrooms¶ -lean ground pork¶ /a few peppercorns¶ crust¶-into small cubes¶=plus 2 tablespoons water¶1breakfast category¶Eroom temperature cream chees¶'veal scallops¶;light style white bread¶%garlic coves¶Cfinely chopped ginger snaps ¶#fresh basilµ%orange sauceµ~+redfish filletsµ})salted peanutsµ|%light butterµ{1cut into 12 wedgesµzand!µyKfrozen thawed whole kernel cornµx3dried hot red chiliµwquinceµv/frozen pound cakeµu1a few cotton ballsµtfatµs'peach chutneyµrAsweetened shredded coconutµq+vanilla extract ,pòçÌ·§™}gP,üâÆ¢–~ueJ4 ùÛͲžˆxj^X?)èλ¢†p¶G/red currant jelly¶F;tabasco brand hot sauce¶E5stuffed green olives¶D)ground mustard¶C7ground toasted pecans¶B=chocolate flavored syrup¶A/neufchatel cheese ¶@lemon ice¶?/california brandy¶>5sorano chili peppers¶=v ¶<tapioca ¶;warm beer ¶:#made crumbs¶9/colored sprinkles¶8+snap sugar peas¶79chicken breasts halved ¶6text file¶5?bacon cooked and crumbled¶4pectin ¶3couscous ¶2!macadamias¶1+frying chickens¶0/omit to lower fat¶/9chicken breasts halves ¶.#cooked peas¶-flat¶,3egg yolks room temp ¶+garnish!¶*Kchicken breast halves or thighs¶);fatfree vegetable cubes¶(7fresh hot green chili¶'9dry crushed red pepper¶&-green taco sauce!¶%Kfirmly packed light brown sugar¶$1fresh bread crumbs¶#/masa harina flour¶";distilled white vinegar ¶!guacamole ¶ #hershey bar¶-shredded lettuce¶9chopped fresh jalapeno¶matzos ¶cucumbers ([çÉ«’‚dH6òÞǾª‘jYG=%üëÑ°¤ƒgDîÜÊ®t[¶o5cooked crawfish meat¶n9sliced white bread and ¶mpecan oil¶l%celery diced¶k;regular long grain rice¶j'dry champagne¶i'sirloin steak¶h3very firm cucumbers¶g%apple butter*¶f]pl ce flour on a pastry board ¶eIborden jalepano sour cream dip¶d;jello strawberry banana¶cEvegetable oil for pan frying ¶bhalibut¶aEfine crushed chocolate wafer¶`7whole wheat sourdough¶_%country corn¶^1whipped toping mix¶]'hot rum glaze¶\3trimmed and chopped¶[short¶Z'tettnang hops¶Y%italian plum¶X-sweet bean paste¶W'lump crabmeat¶V5grated rind of lemon¶U+dried mushrooms¶Tokay¶S1condensed consomme¶R+chinese cabbage(¶QYinstant chicken bouillon or 5 bouillon¶P5italian dressing mix¶O'broken shrimp¶N;chopped fresh asparagus¶M?grated parmesan or romano ¶L#blueberries¶K5uncooked egg noodles¶J?chicken stock or consomme¶I?serrano or jalapeno chile¶H5olive oil and butter +kóÝг‰uXE*ôÜĶ¡i[I6üéÕ¼ªŠu`R;%æÖÅ«Žyk ·chili oil·-rebecca stinnett·=fresh purple hulled peas·7flavored bread crumbs·%basic crepes ·#add at beep·;canned pineapple chunks·'chicken backs·%lemon pepper·/seven grain flour·1apples with sticks ·pine nuts·-yellow cucumbers· -salad white tuna· Cpastry for double crust pie· 'white 'cream'· 5finely minced garlic· +or cranberries·)condensed milk·/sundried tomatoes!·Kblack bean and watermelon salsa·)cooked carrots·'bulghur wheat ·small one·/thai peanut sauce ·#fennel seed·'sweet paprika¶-bitter chocolate ¶~piecrusts¶}3green chili peppers¶|3attempt to eat with¶{%white potato ¶z#plain flour¶y-boneless breasts¶x9green peppercorn sauce¶w)cardamom seeds¶v=dried crushed red pepper¶u+chicken tenders'¶tWwhole wheat pitas or 6 sliced italian¶s=medium chunky taco sauce ¶rfilberts¶q/dried fennel seed ¶pboneless *^ñÏÆ¥‘w`PD7êઌ|jWL0! øÞÊ®œ}]G(óÔ·¢Šq^·D)wooden skewers·C5cream of tomato soup·B3chopped tomatoes or·A-boiling chickens·@=assorted fresh or frozen·?Agrated fresh peeled ginger·>)favorite candy·=/and cut into thin ·<cleaned·;Acrushed pineapple in juice·:/minced fresh mint·9Cduncan hines chocolate chip·8Aequivalent amount of fresh·7'walnut pieces·6;dry curd cottage cheese·5+chopped black o·47vent to 350 d rees f·3%bamboo shoot·23white radish relish ·1!plus 2 tsp·0;liquid hot pepper sauce·/double·.)white potatoes·-'seltzer water ·,#pancake mix·+?refrigerated french bread·*3green or red pepper·)?whole green chili peppers·(syrup·'3broken walnut meats·&-liter whole milk·%Cextra crunchy peanut butter ·$scallion ·#brisket ·"#temperature·!1bourbon or whiskey· 7dark ale or dark beer·+meringue recipe·Eunsweetened chocolate square·pork·Gsour cream chocolate frosting ·!cold water 'håÚ¼Ž{aQ9èÌ¡zcH*ýéʽª”v\L= èÏ»«–{h·k)poultry season·j9tomato juice as needed·i-cubed cooked ham ·h#bon noodles·g+zucchini sliced·f5slightly undercooked·e7borden whipping cream·d?instant chicken bouillion·c=vegetable oil for frying ·b!and ground ·a#sour cream·`7butterbeans including·_?boneless skinless chicken·^/or almond butter·])shell macaroni ·\or great·[Adiced mixed candied fruits·Z+wh kernel corn·Ytarama·X)prebaked shell ·W!pie pastry·V?sections mandarin oranges·U9crushed cumin seeds or·T1roasted red pepper·S/dried black beans·R%apple brandy(·QYstewed tomatoes with green peppers and·P;sandwich or roll steaks·O3bottled grape juice·N-button mushrooms!·MKdry sherry or chinese rice wine·L3torn spinach leaves ·K#orange peel·J7white wave soy yogurt·I)corn tortillas+·H_experiment with different ingredients for·G?peperridge frarm dressing·Fsherry·E9fresh tender okra pods )eëÞÅ°š‡nWM6+þèÜͳŸ~jL0éÔʧƒd[H2 óÖ½·¤‚e¸=poupon or creole mustard¸Ginstant espresso dissolved in¸)green tomatoes¸c¸5crumbled feta cheese¸=you may want more than 2¸7torn red leaf lettuce"¸ Mcandied apricots for decorations¸ /fire extinguisher¸ )vanilla wafers¸ sole¸ Afresh squeezed lemon juice!¸Krealemon juice from concentrate ¸Icomstock blueberry pie filling¸creme¸-keflotiri cheese¸=chuck pineapple in juice¸1italian seasonings¸)silver degrees¸;chopped roasted peanuts¸?feel free to use your own·+jalapeno pepper·~Ethick unsweetened applesauce·}+cart cool whip·|7commercial sour cream ·{!sour cream ·zheaping·y/gorganzola cheese·x=pie crust graham cracker ·w#text recipe·vwondra·u1banana pudding mix·tdijon·s1dream whip topping·r5italian tomato sauce·q)flour tortilla·p/barbecued pork or·o-with added puree·n5vegetable shortening ·mred wine·l-according to dir .kïßê–bX8)÷ç묆mf\F)üåѽ­˜pcXJ4(ÿë͸£”…k¸B7refrigerator biscuits ¸A!fresh tune ¸@!fresh tuna¸?-szechwan hot oil¸>-broccoli florets¸=?cooked white kidney beans¸<+baked pie crust¸;1whole wheat flakes¸:'rice krispies ¸9fontina¸8/pineapple tidbits ¸7red sauce¸6frozen ¸5cut bite¸4%into slivers¸31small pasta shells¸2-well beaten eggs ¸1#diced apple¸0+assorted fruits¸/+sugar as needed¸.1grandma's molasses¸-=chopped green onion tops ¸,#rubbed sage¸+=skinless catfish fillets¸*/tall can pet milk¸)brick¸(pk¸'5mozzarella cheese 15#¸&Opepperidge farm seasoned stuffing ¸%!buttermilk¸$)vanilla yogurt¸#5slivered orange peel ¸"#dried basil¸!gypsum¸ %purple onion¸/green bell pepper ¸!rita taule¸Cblanched almonds or walnuts¸sweet¸Atoasted black sesame seeds¸-diced mozzarella¸+raisin couscous¸5powdered sugar glaze¸;dried italian seasoning ¸#ground meat¸%fennel seeds +xæÑò˜Œu_H<.ç̽­œ~cO8+ëÞÆ¥•\P7)øÛųœx¸m3frozen strawberries ¸ltreacle¸k1juice from 3 limes¸j'ground pecans¸i/chunky applesauce¸h=nelste's tool house semi ¸gpimiento ¸f!light tuna¸e-juice of 2 limes ¸dmargarine¸c5chinese oyster sauce ¸bpigeons"¸aMchopped roasted unsalted peanuts¸`+fresh mushrooms ¸_#icing sugar¸^Efinely chopped fresh oregano¸]3egg slightly beaten ¸\chickens¸[;louisiana red hot sauce!¸ZKjello chocolate instant pudding ¸Ysea salt¸X1brown basmati rice¸W+natural raisins¸V9strawberry vinaigrette¸U?chicken broth or bouillon¸T%ground cumin ¸S#ring slices ¸R!ripe peach¸Q9chilled whipping cream¸P;tomatoes sliced thickly¸O-new mexico chile¸N/ripe black olives ¸Mandouille ¸Lsuet or¸K1v8 or tomato juice¸J/salad vinaigrette¸I1cherry pie filling ¸Hlengths¸G7or 1 tblsp dried sage¸F%fresh pepper ¸Echestnuts¸D-diced red pepper¸C7grated cheddar cheese 'pãĬ‹v`M<÷ÖĵŽ{U:# óÝIJ¡–†s`H,ûãdz•ƒp¹)french bread 1¹'grand marnier¹?can crush pineapple juice¹+marjoram leaves¹;condensed chicken broth¹3sl whole¹?semisweet chocolate chips¹ )plus 1 t water¹ ;breakstone's sour cream¹ 3frozen corn kernels¹ )medium noodles¹ )cucumber rings ¹#baking soda¹kahula¹%butterscotch¹'idaho russets¹5fresh cleaned shrimp¹/fresh raw oysters¹/and thinly sliced¹7finely chopped ginger¹1cooked small pasta¸9colored sugar crystals#¸~Oshoulder or round bone lamb chops¸})pickling spice ¸|!flax seeds¸{3diced pineapples in ¸z!mazola oil¸y'plum tomatoes¸xEblue or yellow corn tortilla¸wAdry white wine or red wine#¸vOremainder all purpose white flour¸u%dried onions¸t)sugarfree choc¸s/baby red potatoes¸r-fresh green peas¸qEendive or green leaf lettuce¸p3peanut oil for deep¸oAveggie stock or soy veggie¸n=sweetened coconut flakes 1jåȼ‰{nWE$òÙÁ°¤˜„lX?- óÞ̶ —†k[P=-ûñåÏÁµ¤‚vj ¹Ebreasts ¹Dmustard¹CGcondensed cream of onion soup¹B%tomato sauce ¹Asaffron ¹@firm tofu¹?/raspberry vinegar ¹>grouper¹=peach¹<lemon¹;-chopped tomatoes¹:)butter or marg ¹9#light bread¹8)chicken recipe¹7crepes ¹6#spicy sauce¹59frozen whipped topping¹4%turkey stock¹3dill¹2/mastoccioli pasta¹1/whole wheat bread¹0'cardamom seed¹/-saltine crackers¹.3minced green onions ¹-apricot¹,/liquid shortening¹+'whole oregano¹*5prepared biscuit mix¹)+hot cooked peas¹(3or fresh mozzarella¹'+cherry gelatine ¹&raisins ¹%skewers¹$%greek baking¹#3deep fat for frying¹"5cherry tomato halves ¹!#lime wedges¹ /whole wheat flour ¹parsnip¹Efinely crushed vanilla wafer¹'milk or water¹1butterscotch chips ¹kielbasa ¹rye bread¹+spicy hot salsa¹Achopped naval orange flesh ¹veg oil¹=fresh or thawed scallops¹9nonfat dry milk powder *gëÝÆ©’|dR;0âΪ‘pF0$ øæË·’„r\E8ÿãǺ¬žŒyg¹o'firmly packed¹n)oregano leaves¹m'pepperoncinis ¹ldry basil ¹klight rum ¹jpotaotes¹i;chopped water chestnuts¹h;cheddar cheese goldfish¹g3raisins or currants¹fEchopped red candied cherries ¹esoy milk¹d1into small squares¹c/chicken carcasses¹b'cracked wheat ¹ascalliion"¹`Mrecipe french vanilla ice cream¹_+light soy sauce¹^9minced italian parsley¹]'celery leaves¹\+fresh jalapenos¹[3flat anchovy filets ¹Znicoise¹Y/hot chili peppers'¹XWgranulated sugar for coating apricots¹W%ground round ¹V#kelp powder¹U5vanilla butter icing!¹TKground cumin and cayenne pepper¹S+dry sherry wine¹RCold fashioned oats uncooked¹Q)sweet potatoes¹P9minced jalapeno pepper¹Orhubar¹N1cornbread stuffing¹M'coffee liquer¹L3ground fennel seeds¹K/boned veal breast¹J1chopped fresh mint¹I=crushed peppermint candy¹H1spiced apple rings ¹Gchocolate¹F-raw sesame seeds )jíÙ­‡zaK/"óáѶ—|\OA% óÔº¡ƒh]G1'þç×¾µž„jº7cream cheese frostingº7and light green partsº1celery stalk dicedºgermº5instant minced onion º#sweet creamº1grated lemnon peelºduckºCliquid hot pepper seasoningºappleº/sweet onion gravyº /prego green labelº spicesº 9ground pepper to tasteº ?uncooked pasta per personº 5minced garlic clovesº7beef brisket cut intoºAdry sherry or chinese riceº/instant lemon pudº;salt substitute or saltº;water as needed for mix ºwith tops ºbbq porkºCcleaned chopped green beansº9chopped candied citron¹Acolored construction paper¹~9dry vegetable soup mix ¹}#cut into 12¹|'pet lite milk¹{)vegetable salt¹z;stewed italian tomatoes ¹ytarragon¹x;ghirardelli bittersweet¹w/chopped asparagus¹v5evaporated skim milk ¹umarinade#¹tOsweet red yellow or green peppers¹s-regular tea bags¹r1hot cinnamon drops¹q+maple flavoring¹p)poupon mustard ,eìÖ»£‰{gUF1ùäÊ­›~s_P=2üëÓ¸¨–…hP>) ùé̽œ‚oeºDlightºC)creme de cacoaºB7cubed cooked potatoesºAEto 4oz soft goat's milk chee º@!blue crabsº?=unbaked 9 inch pie shell º>#health barsº=)baked potatoesº<=shallot coarsely choppedº;-white corn syrupº:'chicken wingsº93leek or green onionº8=green pepper finely chopº7%diced tomatoº6'more tomatoey º5#pizza crustº49german sweet chocolateº33dried ancho peppersº2%pitted dates º1Isalt and freshly ground pepperº0)fresh crabmeatº/onionsº.)dough enhancer º-!red applesº,+canned toamtoesº+carrotº*=mozzarella cheese slicesº)'salted butterº(=gratd cheese for servingº'7nonfat ricotta cheeseº&-red pepper sauceº%to 2 1º$)ground chickenº#7liquid barbecue smokeº"-vinegar you like º!!fresh sageº 'garlic powderº+tuna or salmon ºegg whiteº7hot cooked brown riceº3diced pitted prunesº9unsweetened applesauceº/regular soy sauceº+creme de menthe )jéÑ®{l]?,øã¿©~mZI5öØÈ­¢–{cB& øíÜÒ´¨Œ}jºm)graham crakers ºl!tenderloinºk;a little stick cinnamon ºjorangesºi?chunk light tuna in waterºhflourºg%blackberriesºfpecansºe%well drainedºd=paprika or herb blossomsºc;instant coffee granulesºbEnatural sultanas or raisinsºa3prepared tart shellº`9chocolate coffee beans º_ricottaº^orangeº]9low salt chicken broth º\#apricot allº[?chopped chives or parsleyºZ5diced unpeeled apple#ºYOheath bits o'brickle baking chipsºX+skinned chickenºW%horizontallyºV)tuna in springºU%shrimp stockºT%fine noodlesºS7smoked turkey breastsºR/peeled and minced!ºQKsargento 4 cheese country blendºP-shredded carrotsºO/chopped pimientosºN?rich egg bread or briocheºM)ground walnutsºL?black or red kidney beans ºK!beef stock ºJ!30 minutesºI-room temperatureºH?mixed vegetable seasoning ºGIflat gum drops or mint pattiesºF3louisiana hot sauceºE1frozen green beans )dæȬžˆ|gQ6( úáÌ¡vaH6%öáÌ»ª“ziS>çдž}d»5premium oyster sauce»Echocolate frosting of choice»/small white beans»;chopped red bell pepper»1meaty turkey frame»Cunflavored gelatin envelope»+dry breadcrumbs »Ifinely crushed wheaties cereal»-spicy sesame oil» /liquid from clams» %instant rice» 5chicken leg quarters» 1swiss cheese slice» %thick tahini»%wine vinegar»-paper flower cut»-thin white sauce»3mini pretzel twists»1bell pepper sliced»%herb topping»'summer squash»5pillsbury pie crusts»-raw green papayaº5chopped black olivesº~'the following(º}Yitalian sausage cut into 2 inch piecesº|-whipping toppingº{5finely chopped appleºz%navel orange ºy!pistachios ºxmincemeat ºwsoft tofuºv9cider or white vinegarºu/crushed red chileºt-tender chunk ham ºstrimmedºr/herb butter balls ºqmushroomsºp;thinly sliced red onionºo?green or purple asparagusºn7coarse ground mustard +yäϹ©ž~S7# ÿóÛ¼¤“zWL7$ ýêɵ—{^OE0òÛѪ—Šy»A%pearl onions »@pretzels»?)springform pan»>3sliced strawberries »=!thin cream»<bagel»;1pace picante sauce»:%bibb lettuce»9%herman bread»8;spinach lasagna noodles»7-fluted unbaked 9»6clove »5!masa flour»4=asparagus tips and stems»3;heartline meatless meat»2?egg white slightly beaten»1+sesame seed oil»0Ethinly sliced serrano chilis»/)grated reduced ».!star anise»-3bacon fat fom above»,)drained capers»+-chunky cucumbers»*liquid »)Iprepared chocolate crumb crust»(5minced steamed clams»'%ground chuck»&3rice wine or sherry»%Achopped sweet green pepper»$3removed and chopped »#shallot»"shell»!7whole buckwheat flour» +whole rye flour»;a dollop of sherry wine(»Ygarlic or 1 tbs minced garlic from jar »!and rinsed»%french bread»accent »#roma tomato»/chow mien noodles»-lean ground beef»;shallots finely chopped *cØƳ¢sbJ8  òß·¢~fUC$ïÅ®™ƒziUK3îÝ·¢…uc»k'chile serrano »j#equal parts»i=unsweetened cocoa powder»h-lean corned beef#»gOcoarsely crushed amaretti cookies»f%jam or jelly»e-crumbled oregano»d3juice from 2 lemons»c3semisweet chocolate»b3fresh ground turkey»achips»`+fresh fruit and»_%anise pepper»^suet»]/fresh lime wedges»\-dried navy beans»[1green bell peppers'»ZWinstant chicken bouillon or 4 chicken»Y%gouda cheese»X3finely chopped dill »Wchicken»VAmushrooms coarsely chopped»U'pico de gallo»T%wheat gluten»S3lime or lemon juice»R'tuna in water»Q'garlic flakes»P-ca tomato paste%»OSfresh oysters with liquor undrained»N)sliced carrots»M1red snapper steaks»L1powdered sweetener»K3milk or heavy cream»J'orange slices»I3chopped cauliflower»H%vital gluten»G;boneless breast of veal»F)poached garlic»E%veal fillets»D)grated carrots»C'white raisins%»BShodgson mill unbleached white flour +bçÔ»­ŠwR7(óÚÆ®‘ubG6'ÿîÝű hTE" ïãκ”ub¼)coffee liqueur ¼vanills¼)oil for frying#¼Osoy or textured vegetable protein¼+sugar snap peas¼-cod fish fillets ¼vanilla¼=sliced mozzarella cheese¼/beef cubed steaks ¼ Ijuice and zest of 1 small lime ¼ !hard rolls¼ +dessert topping¼ 1wheat flake cereal ¼ #anjou pears¼%perch filets¼%green chiles¼+iceberg lettuce¼3cayenne or to taste¼%white pepper¼%corn kernels¼-canned chickpeas¼)unflavored non ¼!bridge mix»%ground clove»~9cooked chopped chicken»})pressed garlic»|;elbow macaroni cooked 6»{=mandarin orange segments»z3currants or raisins»y+dark sesame oil»x5tomatoes with juices»w+some dry sherry»vEgranulated sugar replacement »u!lamb chops»t9chicken breast tenders"»sMfinely chopped green bell pepper»r)fresh linguine»q)short macaroni »p#whole wheat »omeatballs»n5flat anchovy fillets»m)honeydew melon»l5chopped green pepper -dãʪ˜‡eQ@6)ýîßÁ°¡‰{fO?(øÙÈ·¦’zdG1ôàη¥’|d¼C3milk chocolate bars¼B/dried white beans¼A)creme de cacao¼@'sweet marsala¼?1medium egg noodles¼>'green onion w¼=+light olive oil¼<'garlic pepper¼;%quaker multi¼:7blueberry pie filling¼9/ground red chiles¼8=shoulder or back of lamb¼7/soy or fish sauce¼63lemon dill dressing¼5+pineapple rings¼4%catfish meat¼3%pastry for 9¼2%pastry for 2¼1Aolive oil per cup of bread¼05fine chocolate wafer¼/1beat together well¼.1spicy tomato juice ¼-#green onion¼,1plain tomato sauce¼+-buttermilk glaze ¼*hazelnuts¼)3chocolate flavoring ¼(!lime jello¼'%pork sausage¼&?crushed herb stuffing mix ¼%!watercress ¼$!white only¼#+slice mushrooms ¼"tomatoes¼!phyllo ¼ castillo¼cross¼%dry vermouth¼+crushed chilies¼Gsoy sauce or tamari soy sauce¼%tomato puree¼'turnips roots¼Csifted confectioners' sugar¼5shank bone with meat¼=turkey breakfast sausage (aë×·œ|lWG+çί–ulN>*ûíѼ¢ˆ~bQ0çȺ°œ€a¼kAthinly sliced strawberries¼j;plus 1 tablespoon sugar¼i+cranberry beans¼hbugle ¼gpork ribs¼fAfrozen italian green beans¼eAitalian style bread crumbs¼d%cheese sauce¼c5cracked black pepper¼bEidaho or yukon gold potatoes¼a%ca tomatoes¼`;lemon juice concentrate¼_pasta¼^7finely chopped celery¼]7app sundried tomatoes¼\-chopped scallion¼[;cinnamon for sprinkling ¼Zpimientos¼Y=individual italian rolls¼X'watercress or¼W+roaster chicken ¼V#crust dough¼U?whole black mustard seeds¼Tlean¼SEthawed dairy whipped topping¼R5cream cheese filling¼QAfinely chopped green onion¼P5grated fresh coconut¼O7bulk active dry yeast ¼N#lesure peas¼M7kidney beans in water¼L;unsifted powdered sugar ¼K#dry lentils¼J-pieces or frozen ¼I#hard salami¼HCnapa or other green cabbage¼G9chopped ribs of celery¼FCfinely shredded orange peel¼E+peeled tomatoes¼D-plus 1 cup water )‘éÒÄ¥yaJ5' ÷ìÒ¿­’ƒsJA0îÖȾ¥‰pcM@+쟑 ½hot water ½Igranny smith or stayman apples'½Wparsley or edible flowers for garnish½-salt and freshly½/fresh limon juice½+chocolate chips½-red leaf lettuce ½ shredded½ /parmegiana cheese ½ sp salt½ 5cold mashed potatoes½ ;egg white or substitute½5smooth peanut butter½frito ½for icing½3minced green pepper½-raw bean sprouts½+sliced tomatoes½5red hot pepper sauce½%sharp cheese½cake&¼Usalt and freshly ground black pepper ¼~#stewing hen ¼}!tomatillos¼|9lengthwise into thirds¼{'cream or half¼z)salad dressing¼y7salt and black pepper¼xcatsup¼w+jalapeno chiles¼v;sl pineapple ¼uown juice¼t-margarine melted¼s1basic shrimp stock¼r3and roughly chopped¼q1ripe plum tomatoes¼p-boneless chicken¼oAtextured vegetable protein ¼nnut meats¼m1sweet green pepper¼l1taco seasoning mix Ü…< '33Š Cafe MexicanoAlcoholic Beverages0:00Alcoholic BeveragesHeat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.‚! )33ƒI Almond LiqueurAlcoholic Beverages0:00Alcoholic BeveragesCombine first 3 ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally; cool completely. Stir in remaining ingredients; store in airtight containers. Yield: about 6 1/2 cups. ²0S² %33G Whiskey SourAlcoholic Beverages0:00Alcoholic BeveragesShake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry.Z 333‚1 Chartreuse CocktailAlcoholic Beverages0:00Alcoholic BeveragesPour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired.ƒM )33†! Coffee LiqueurAlcoholic Beverages0:00Alcoholic BeveragesCombine sugar, water, and coffee granules in a heavy saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat and cool. Stir in vodka and vanilla; pour into bottles, and cover with plastic wrap. Punch holes in plastic wrap, and store in a cool, dark place 4 weeks. For later use, store in airtight containers. Yield: 6 1/2 cups.|From The Southern Living Cookbook. ……„x )33ˆw Sangria BlancoAlcoholic Beverages0:00Alcoholic BeveragesWine should be chilled. Use Chardonnay or any other dry white wine. Orange should be cut into halves and thinly sliced. Apple should be eating apple cut into thin wedges.|Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer than 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. bìÔ®‡c>#úÍ´ŒcH1 øä³xV(ìÓ¯Žxb1/2cupwaterH1/4cupsugar+ ÿ2ouncesblended whiskey")V1/2teaspoonpowdered sugar '¼1lemon; juiced#1/4cupcrushed ice+ Y1ouncelime juice; 1 T,GT1ouncegreen chartreuse liqueur; 2 T %î1 1/2ouncestequila; 3 T#!+ñ1tablespoonvanilla extract³1quartvodka/!;c3 1/2tablespooninstant coffee granules3cupwaterH3cupsugar##)8tablespoonscoffee liqueur´1/4cupbrandy1teaspoonvanilla' AH1cupcoffee; regular grind, dry&  Eá1cinnamon stick;broken in 1/2  '2cloves; whole+ C 1/2ouncebaking chocolate; fine chop' =F1/3cupdark brown sugar; packed#8cupswater; cold#!+ñ2tablespoonvanilla extract"!)g3tablespoonalmond extract³1quartvodka  ograted$ Am3lemons; the rind -- finely2 1/4cupwaterH3cupsugar TÙ»¡„X8ðǶyc9üàÁœt_J6þàÊ´™}T'>- $1 1/2teaspoonscinnamon; ground=# Í1/4cuplemon juice<! Y1/4cuplime juice; 1/4cupwater: µ1/4cuphoney9+ »1cuppineapple juice8/ ¾2cupstea; strong, cold7 î2cupstequila6 µ1cuphoney5 ´3cupbrandy4 j3mdoranges&37l1/2ouncecream of coconut; 1 T#25»1ouncepineapple juice; 2 T1)ë1ouncelight rum; 2 T0#1/4cupcrushed ice/ 6thickener'.3Ò1/2teaspoonglycerine; optional(-!5|1tablespoonlemon zest -- grated,1/3cupwater+H3/4cupsugar%*;´2cupsbrandy -- approximately) ‚rinsed'(7 Ë2 1/2cupsto 3 cups raspberries' ”ice cubes& ) N1banana; medium% )1apple; unpared$ 5^1orange; med, unpared*#?ä25ounceswhite wine; dry, 1 bottle"%!1/2cuporange juice!#91cupapple juice +„1cupsparkling water%9$2stickcinnamon;broken in 1/2r and wipe the outside clean. Allow to steep in a cool, dark place for 2 months. Or, tape a piece of black construction paper around the jar. Every 2 weeks, gently shake the jar to distribute the flavors. After 2 months, gently pour the jar's contents through a regular strainer or sieve; discard the residue. Follow this by 2 strainings through slightly dampened cheesecloth or through a large clean coffee filter placed inside a funnel; loosely cover the contents with plastic wrap, since the process may take several hours. In a small pan, combine the sugar, water, and lemon zest. Bring to a boil over moderate-high heat. Simmer, uncovered for 5 minutes. Let cool to room temperature. Add the optional glycerine, if desired. Funnel into a glass bottle, then funnel in the sugar syrup through a strainer, to remove the zest. Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at least 1 month. Can use vodka instead of brandy. From "Glorious Liqueurs," Mary Morris. ]"]B #33‚ Pina ColadaAlcoholic Beverages0:00Alcoholic BeveragesPlace all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired.‹S /33–' Raspberry LiqueurAlcoholic Beverages0:00Alcoholic BeveragesLightly crush 2 cups of the berries with a fork; place in a quart-size glass canning jar or any other that has an enamel-lined lid. Pour in enough brandy to cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jar's lip; make sure that all the berries are covered by the brandy. Pour in just enough brandy to begin a small overflow, then tightly cap the jaÅ I oI‚# /33ƒG Margarita SunriseAlcoholic Beverages0:00Alcoholic BeveragesRub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. /337 Mexican Tea PunchAlcoholic Beverages0:00Alcoholic BeveragesMix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice.ƒp )33†g Orange LiqueurAlcoholic Beverages0:00Alcoholic BeveragesPeel oranges, leaving inner white skin on fruit. Cut orange rind into 2x1/4-inch strips. Reserve orange pulp for other uses. Combine brandy and orange rind in a jar. Cover tightly, and let stand at room temperature 3 weeks. Remove orange rind; stir in honey. Let stand 3 days. Strain off clear portion, and store in airtight containers; reserve cloudy portion for cooking. Yield: about 3 cups.|From The Southern Living Cookbook. b׶›€aK& ìȪ}_@$Û¼Ÿm?&ôÑ¢xb[¶1wholeclove(Z%1$11 inch stickcinnamon -- broken-YCF1teaspoonfinely shredded orange peel!X+ñ1teaspoonvanilla extractW#3tablespoonswaterVH1/3cupsugarU³1 1/2cupsvodka,TC*1/2poundhazelnuts -- finely choppedS 1/2cuprumR!£1 1/2cupswarm waterQ' ç1dashground nutmegP+ 1dashground cinnamon%O1¹4teaspoonsbutter -- softened N##ÿ2tablespoonsbrown sugarM /  dessert topping *L 5 ®brown sugar to tasteK' –1/4cupirish whiskey+J!; ×1tablespooninstant coffee crystalsI! £1 1/2cupswarm water"H3 1ouncelemon or lime juiceG! `1/2ouncetriple secF î1 1/2ouncestequila#E3 ì6ouncesfrozen orange juiceD î1cuptequilaC) V1/4cuppowdered sugarB# 3cupscracked iceA - ogranulated sugar@ 7 @1lime; cut into halves'?- j1 1/2teaspoonsaromatic bitters 7f‚R -33„' Hot Buttered RumAlcoholic Beverages0:00Alcoholic BeveragesIn a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired.N %33‚' Irish CoffeeAlcoholic Beverages0:00Alcoholic Beverages* Dessert topping should be in a pressurized can. Mix first four ingredients then add a bit of dessert topping or sweetened whipped cream.F 33‚ MargaritaAlcoholic Beverages0:00Alcoholic BeveragesRub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass. nn‡ -33! Hazelnut LiqueurAlcoholic Beverages0:00Alcoholic BeveragesIn a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day. Gently pour the contents through a strainer or sieve, pressing hard on the nuts to release all the flavor. Follow this by 2 strainings through slightly dampened cheesecloth or large coffee filter; loosely cover the contents with plastic wrap, since the process may take several hours. In a very small saucepan, combine the sugar and water. Bring to a boil over moderate-high heat. Simmer, uncovered for 5 minutes. Let cool to room temperature. Stir in the vanilla. Funnel into a glass bottle, the funnel in the sugar syrup. Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at least 3 weeks. Homemade version of Frangelico. "Glorious Liqueurs" Mary Morris. §’J§  #33M Bloody MaryAlcoholic Beverages0:00Alcoholic BeveragesShake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added.F +3+ Frozen DaiquiriAlcoholic Beverages0:00meg-bevMix in blender.„k 33ˆo GloggAlcoholic Beverages0:00Alcoholic BeveragesFor spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. \Þ½¥‰pO6ÿêѶ˜U7帟…WGåÊ¡~\ y3~1cupred raspberry juice!x/Õ1750 mlchilled Champagne'w93/4ouncecoffee flavored brandyv³1 1/2ouncesvodkau'º1/4cupsugar syrup *t´1/2cbrandy-sC³1 1/2cupsvodka -- or 1 cup vodka andr %berry,qC 10ouncesraspberries -- or any otherp + dessert toppingow1/3cupamaretto+n!; ×1tablespooninstant coffee crystalsm!£1 1/2cupswarm waterl )Ösalt; to tastek -¦pepper; to tastej'~3dropstabasco sauce(i5P1/2teaspoonworcestershire sauceh '¼1lemon; juicedg%3ouncestomato juicef³1 1/2ouncesvodkaeH1teaspoonsugard 4ouncesrum5cWm8ouncesfrozen strawberries -- in sugar syrupb ¸3ounceslimeadea-è4wholeblanched almonds`µ1teaspoonhoney_¦2teaspoonsraisins^1/4cupwhiskey])L1 3/4cupssweet red wine \ 91cardamom pod -- opened A”A„P '33ˆ) Berry LiqueurAlcoholic Beverages0:00Alcoholic Beverages* Sugar syrup. 1 cup sugar boiled with 1/2 cup water till sugar is thoroughly dissolved. Be sure mixture is cooled before using.|Add juice and berries to alcohol. Stir and steep one week. Strain. Crush berries through strainer and filter. Taste. Add sugar syrup as necessary. Many frozen fruits are already heavily pre-sugared. If using unsugared fruits without syrup, treat them as fresh fruit but reduce the amount of water when making the sugar syrup because of the water content in the frozen fruit. Yield. About 2 cups.‚i +33„W Amaretto CoffeeAlcoholic Beverages0:00Alcoholic BeveragesDessert topping should be in a pressurized can. In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. L‰×Lƒ ?3 ‚As Sparkling Berry ChampagneAlcoholic Beverages0:00Alcoholic Beverages Oregon Raspberry & BlackberryDivide juice and liqueur evenly between 4 wine glasses. Fill glass with Champagne, adding 2-3 raspberries and sprig of fresh mint for garnish, if desired.S(Internet address)#http://www.oregon-berries.com/|Source#Oregon Raspberry & Blackberry Commission|Yield#4 1/4 cupsƒ/ +3 ‚G ƒMMango MargaritaAlcoholic Beverages0:00Place all ingredients in a blender and puree.|Pour mango mixture into glasses heavily filled with ice.|Garnish with sliced limes, jicama, and cinnamon stick.Per serving: 262 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydratesu '33u Black RussianAlcoholic Beverages0:00Alcoholic BeveragesPour over ice cubes in old-fashioned cocktail glass. OŠfI$ì˯†]3çÊ£w_:øÓ­nO!Â2 2/3cupsRice Chex.!¡2 2/3cupsCorn Chex.#)2 2/3cupsWheat Chex.#5‚8dropsred hot pepper sauce")+1/2teaspooncayenne pepper' 1teaspoongarlic powder # ^1teaspooncelery salt" !)31tablespoonparsley flakes ¹1/4cupbutter)  M confectioner's sugar -- sprinkle$ - 1/4teaspoonbrandy flavoring# 2tablespoonscocoa*C 1/3cupCandied cherries -- chopped+1cupnuts -- chopped'9È1packagemince meat -- crumbled&?ˆ1cancondensed milk, sweetened&5 Í2 1/2cupsvanilla wafer crumbs -Ösalt -- to taste-f4cupsPecans -- halves›6dashesHot sauce!x1tablespooncatsup#~5P1/4cupWorcestershire sauce}#¹2tablespoonsbutter"| ?æFresh mint -- for garnish6{ g"Fresh or frozen whole raspberries for garnish%"ˆ1poundminced steak="Ö3/4teaspoonsalt< '" 1egg -- beaten; /"±few grains pepper:-"a1cupdry bread crumbs#9%"»1 1/2teaspoonscurry powder8'!k6ouncesham -- sliced%79!K1/2cupItalian salad dressing76S!Ü8 1/2ouncesartichoke hearts -- canned, drained(5A ñ4cupspecan halves -- or walnuts4 Ö1teaspoonsalt3% »1teaspooncurry powder2' É1/4cupmelted butter1!# À1tablespoongarlic salt&05P1teaspoonworcestershire sauce ƒ¾ƒ„8! 3! ˆ% Artichoke Ham BitesAppetizers0:00Drain artichoke heats well. cut each in half lengthwise. Marinate in dressing for at least 4 hours or overnight. (Use the oil and vinegar type of Italian dressing, not the red kind.)|Cut ham slices into 1 1/2 by 3 inch strips. Wrap 1 stripe around each artichoke heart piece. Spear with wooden toothpicks to secure ham. (to prevent picks from browning, soak them in water for at least an hour before inserting into artichoke biters).|Bake in 425 degree oven for 10 minutes. Sprinkle with paprika if you wish. serve hot‚? )! „= Curried PecansAppetizers0:00Combine melted butter, curry powder and salt. Add nuts and toss well. Spread on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally and watching carefully so that they don't burn. Serve hot from the oven, cold, or reheated.|Yield: 4 cups ËäË‚# A! ƒS Cucumber Rye Surprises, PkAppetizers0:00Using a 2" cookie cutter cut rounds from the slices of rye bread. Spread each with butter; top with a slice of cucumber, a dab of mayonnaise and a slice of olive. Yield: 28 appetizers|Busted by Barb at Possum Kingdom Lake Texas‚" 9! ƒa Curried Meat Balls, PkAppetizers0:00Combine ingredients in order given. Shape into balls, using about 1 Tsp. for each. Cook in lightly greased pan until brown on all sides. Serve hot on cocktail picks. Makes about 6 1/2 dozen.|Busted by Barb at Possum Kingdom Lake Texas ..…O$ )! Š] Cucumber RingsAppetizers0:00Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact. You are making a little hole in each slice. chop scooped part and save.|Drain the slices well on paper towels while you lightly beat the eggs together with the chopped cucumber scoopings. Stir in half and half, salt, pepper and paprika. Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and parsley. with a teaspoon, spoon the egg mixture into the holes in the cucumber slices. Arrange on a serving plate.|Yield: Serves about 4 for and appetizer. Lѧ‰f@îÝ͸¦Žwc@õسŽf3Ú·mLh%)!1 1/2cupsorange juiceg-)˜1poundlean ground beef%f/)E1/4teaspoonfive-spice powder e/)&3/4cupsoft bread crumbs&d E)1egg white -- slightly beatenc (Msalad oilb )(É8corn tortillas0a ['.assorted raw vegetables -- chopped fine%` E'×chicken -- sliced paper-thin"_ ?'pork -- sliced paper-thin"^ ?'1beef -- sliced paper-thin]'A1packagewon tongs'\-&I1 1/2teaspoonsorange marmalade[&1 1/2teaspoonscoconut Z)&$1 1/2cupsvanilla yogurtY &ÑdressingX #&Ílemon juiceW %& strawberriesV &§grapesU &ápineapple T & ŒpearS &apple-RC%;1 1/2cupswhole wheat flakes -- crispQ)%x2 1/2cupscoconut flakes#P5% 1/2cupconfectioner's sugar O 9% 1egg -- slightly beatenN#%¹2tablespoonsbutter'M;%«4ouncessweet chocolate squares,L!=$1tablespoonchopped parsley -- fresh wŠ«w‚1' M! ƒ} Fried Won Tongs or Won Tong SoupAppetizers0:00Fry along or make filling from paper thin meat and raw chopped vegetables.|You can fold won tongs in half or you can put two together with filling on top of one and place the other on top and seal. Fry in deep fat or drop in won-tong soup mixture.\& %! ‚{ Fruit KabobsAppetizers0:00Toss apples and pears with lemon juice. Alternate apple, pineapple, grape, pear, and strawberry on wooden skewer.|Mix dressing ingredients.|Busted by Barb at Possum Kingdom Lake Texas‚s% K! … Crunchy Chocolate-Coconut BallsAppetizers0:00Melt chocolate and butter in sauce pan over low heat. Stirring constantly|Remove from heat, beat in egg and sugar. Add 1 1/2 cups of the coconut and the cereal. Shape into 1 inch balls. and roll in remaining coconut. Chill until firm. store in covered container in the refrigerator.|Makes about 3. confections. RRƒ+( 5! † Fried Tortilla ChipsAppetizers0:00Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. yy‡) I! ‹% ‚ Five-Spice Appetizer MeatballsAppetizers0:00In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into fourty-eight 1-inch meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.|Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.|Makes 48 appetizer-size meatballs.|Source: Special Advertising Section for Florida Citrus.NOTES : Turn these miniature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles. EãßhL)û䯙„i;ùÚ®‘dI帄^E‚,Ö1teaspoonsalt#‚5,1/4cuppine nuts -- roasted1‚#E,æ2tablespoonsfresh mint -- finely chopped*#7,Ô2tablespoonsfresh dill -- chopped4~#K,{2tablespoonsfresh parsley -- finely chopped*}C,»1/2cuplong grain rice -- uncooked|,ÿ1/3cupolive oil*{E,J2cupsonion -- minced in processorz#,¼1poundground lamb)y M+ confectioner's sugar -- optionalx#+ 1 1/2tablespoonsrumw)+:2cupsrice krispies. v)+Ÿ1 1/2cupschopped pecans+uC+_8ouncesdates -- pitted and choppedt+Ö1/4teaspoonsalts+H1cupsugarr+¹1cupbutter2qU*¢2cupsbite-size crispy corn cereal squaresp*¦1cupraisins+o?*1 1/2cupsholidays peanut chocolate n1*¢2cupsbite-size pretzelsm#*Q4cupspopped corn4lU)o1mediumred sweet pepper -- cut in 1" pieces!k')½1/4teaspoonground gingerj!) 14teaspoonscornstarchi#)µ3tablespoonshoney íS²DíU- 7! ] Dip For Sausage BallsAppetizers0:00Mix all ingredients well.|Busted by Barb‡^, ! Š … DolmasAppetizers#0:00In food processor fitted with metal blade, chop onion then herbs. Saut߃+ E! …_ Ella's Divine Date Rum BallsAppetizers0:00Melt butter in a pan. Add sugar, salt and dates. Cook stirring until smooth and thick. Remove from heat and stir in nuts, rice krispies and rum. Stir well. Let cool and form into balls. Roll in confectioners' sugar if you like. Keep in a covered container.|Makes about 3 dozen balls.|Note: If you do not want to use rum replace it with vanilla extract.** 7! ‚ Festive Snack Mix, PkAppetizers0:00Combine all ingredients. Store in tightly covered container Makes about 10 cups.|Busted by Barb at Possum Kingdom Lake Texase onion in olive oil until translucent. Put in large bowl with remaining ingredients (except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves and drop into boiling water for 2 - 4 minutes. Remove from water, separate and dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on bottom of skillet. Place dolmas in 2 layers in pan. Squeeze lemon over. Cover with layer of leaves (if you have enough). Cover with chicken stock. Weigh down with heatproof plate and cover. Simmer about 1-1/2 hours. Best served at room temp.Serving Ideas: Serve with Minted Yogurt Sauce - See recipeNOTES : If storing overnight in refrigerator, soak several paper towels in cooking liquid and wrap around cooked dolmas and seal tightly in ziplock plastic bag. Can be made several day ahead. Reheat a few at a time in microwave before serving for best flavor. M㺛‰l>æθ™~gM7ìЮ“[,îÁ¡„eM‚ 0^1largepapaya‚ 3/green food coloring‚ //‹red food coloring‚)/x7ouncescoconut flakes*‚7/À13 1/2ouncesgraham cracker crumbs#‚5/ 1poundconfectioner's sugar‚/¹1/4cupbutter,‚ S/ógrated orange peel -- from 1 orange5‚[/ Š2cupsfresh cranberries -- rinsed and drained‚/f1 1/2cupspecans‚)/212ouncesdried apricots‚!.s1/2cupshortening‚.°1/2cupoleo‚!.å1cupxxxx sugar‚.Ÿ1/3cupxxx sugar‚.f1cuppecans‚.>1/2cupdry milk‚.1/4cupwater‚.Ö1/2teaspoonsalt‚ #.2tablespoonsvanilla‚ .h2cupsflour‚ -ü1dashtabasco)‚ #5-í2tablespoonsred wine -- (2 to 4))‚ #5-P2tablespoonsworcestershire sauce+‚!;-M1tablespoonhorseradish -- (1 to 2)‚#-ý3/4cupchili sauce‚ ,¼1lemon‚%,Á8ouncesgrape leaves&‚=,Ú4cupslow sodium chicken broth‚,¦1/4teaspoonpepper µƒ,/ G! …y Cranberry Coconut Fruit BallsAppetizers0:00Coarsely grind apricots with pecans and cranberries. Stir in orange rind, butter, sugar and crumbs.|wrap and chill for 2 hours.|shape mixture into 3/4 inch balls. Roll balls in coconut. Tint coconut red and green by using a =few drops of food coloring and rubbing each color into coconut.|Store in refrigerator until ready to serve.|Yield: makes 100 = 3/4 inch balls.‚H. 7! „A Crispy Pecan Logs, PkAppetizers0:00Sift flour, slat, dry milk and 1/3 cup XXXX sugar. Add shortening, oleo, vanilla and water, beat well. Stir in nuts. Shape dough into log about 1/2" long logs. Place on ungreased baking sheet. Bake. While warm roll logs in powdered sugar.|Busted by Barb at Possum Kingdom Lake Texas /O/‚1 ?! ƒc Crab And Avocado CocktailAppetizers0:00* Jalapeno Chiles should be seeded and finely chopped. Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.ƒ.0 ?! † Crab-Papaya Appetizer, PkAppetizers0:00Cut the papaya in quarters, lengthwise. Remove seeds. Hold a papaya quarter in left hand ... and using a sharp-edged teaspoon scoop up sections of papaya and turn over ... leaving sections in shell. Place pieces of crabmeat between sections. Repeat with remaining quarters. Combine remaining ingredients. Spoon over papaya and crabmeat.|Busted by Barb at Possum Kingdom Lake Texas <Öº’vF#æ¾”wW.Ô¢‡Y1îÁ’p<1‚9O34ounceswaterchestnuts -- canned, drained‚8#2 À1/4teaspoongarlic salt,‚7G2“1/4cupmargarine or butter -- melted*‚6A2j8ouncescream-style corn -- canned‚5 #2-- crumbled*‚4A2+1/2poundbacon -- crisply fried and%‚33222 1/2cupsBisquick baking mix+‚2?11 1/2cupslettuce -- finely chopped‚11Ö3/4teaspoonsalt/‚0#A1P2tablespoonscilantro; fresh -- snipped+‚/#91Ò2tablespoonsolive or vegetable oil)‚.A1=1/4cuptomato; chopped -- 1 small&‚- E1®2avocados -- peeled & chopped‚, 51 {lemon or lime wedges‚+ /1¦pepper -- dash of'‚*=1´1clovegarlic -- finely chopped%‚)#-1J2tablespoonsonion -- chopped‚(!1 Y1/4cuplime juice‚' 51w2jalapeno chiles -- * ‚&31þ1cupcrab meat -- cooked-‚%C0»1teaspooncurry powder -- or to taste‚$!0H1tablespoonsugar%‚##-0Œ2tablespoonsfresh lime juice‚"!0õ1/2cupmayonnaise'‚!3026 1/2ouncescrabmeat -- drained f{f‚3 #! ƒi CopenhagensAppetizers0:00With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp. Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise mixture on each chestnut round, secure a shrimp to the top with a toothpick.|Yield: Serves 16…2 =! ‰/ Corn 'n Bacon Sticks, PkAppetizers0:00Heat oven to 450 degrees. Mix baking mix, bacon and corn until soft dough forms; beat vigorously 30 seconds. Turn onto cloth-covered board well dusted with baking mix. Knead 5 times. Roll into rectangle, 12x6 inches. Cut dough lengthwise into halves with knife dipped in baking mix. Cut each half into sixteen 3/4" strips. Place in ungreased jelly roll pan. Mix margarine and garlic salt; brush strips with half of the mixture. Bake until golden brown, about 12 minutes. Brush strips with remaining margarine mixture. Serve hot. Makes 32 appetizers.|Busted by Barb at Possum Kingdom Lake Texas XÞÂœz[E1æɦdL( é«š\, âßtX‚V!7õ1/2cupmayonnaise(‚U#37X2tablespoonspimentos -- chopped!‚T!'7‚1tablespoonchopped onion‚S+7¿1cupchopped chicken'‚R=6 @1/2cupcheddar cheese -- grated‚Q-6 Q1cupdairy sour cream-‚PG6À8ouncesmonterey jack cheese -- cubed ‚O+6D1packagecorn chips(6oz)‚N#6œ1cuplight cream‚M 62eggs‚L61/2cupwater$‚K36˜1packagechili seasoning mix‚J/6Â1cantomato sauce(8oz)‚I#6¹2tablespoonsbutter!‚H ;6J1onion,medium -- chopped‚G5 2cupspeanuts‚F#5œ2tablespoonsoil$‚E35 v12ouncespeanut butter chips ‚D+512ounceschocolate chips‚C#4H3tablespoonssugar‚B#4÷4tablespoonsvinegar)‚A#54P4tablespoonsworcestershire sauce‚@461cupbeer‚?4x1cupcatsup‚>%4§2poundsground chuck‚=#3Í1/2teaspoonlemon juice#‚<!+31tablespoonchopped parsley‚;!3õ1/4cupmayonnaise‚: 53u48tiny shrimp ð¾ðK5 G! ‚7 Chocolate Covered Peanuts, PkAppetizers0:00Heat chocolate and peanut butter chips in oil. Pour over peanuts. Put in baking cups. Refrigerate to set.|Busted by Barb at Possum Kingdom Lake Texas‚?4 1! „5 Cocktail Beer BallAppetizers0:00Form meat into balls the size of small walnuts. Brown well; pour off all grease and drain. Combine all other ingredients to make sauce and bring to a boil. Add meat balls to sauce, reduce heat and simmer two hours. Serve hot in chafing dish or serve as a main dish over rice. 1§1t7 3!  Chicken Salad BallsAppetizers0:00Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball.„V6 5! ˆ_ Chili-Cheese JubileeAppetizers0:001. Saute onion in butter.|2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes.|3. Mean while, beat eggs slightly; add cream, mixing well.|4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly.|5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce.|6. Repeat layers once.|7. Top with sour cream; sprinkle with grated Cheddar cheese.|8. Bake, uncovered, in preheated 325:F. oven 25 to 30 minutes. HâÄ¢‹zV4ûßΰzZ6 êζsX)òàË°‡oH$‚u5;d4ouncessharp cheddar cheese‚t;¹1/3cupbutter&‚s1; 1/2teaspoonginger -- powdered‚r;Ö1/2teaspoonsalt‚q;h1cupflour‚p : íolives‚o+:h1cupflour -- sifted‚n:¹1/2cupbutter,‚mI:d2cupssharp cheddar cheese -- grated‚l:Ö1/2teaspoonsalt‚k:¶1teaspoonpaprika$‚j-:’1/4teaspoonhot pepper sauce‚i9¶1dashpaprika‚h -9Ösalt -- to taste‚g#9Í2teaspoonslemon juice(‚f!59g1tablespoonpimiento -- optional!‚e59ž1cupcooked diced chicken‚d)9­1/2cupchopped celery3‚cU9¸1/2cuproasted blanched almonds -- slivered‚b 19¹butter -- softened‚a 9Obread‚`!8õ1/4cupmayonnaise‚_#8{2tablespoonswine‚^#8 í2tablespoonsolives‚]/8×2cupschicken -- cooked!‚\18ò1/2cupcheese -- shredded‚[ 82eggs‚Z8h1/2cupflour‚Y-81/2cupwater -- boiling‚X#8¹4tablespoonsbutter‚W)7Ÿ1cupchopped pecans .í%.t: 1! ƒ Cheese-Olive BallsAppetizers0:00Mix ingredientsexcept olives like a pie crust. Wrap each olive with mixture. spread the little balls on a pan and freeze. Bake at 425 degrees for 12 minutes. Can be keep frozen in a bag. Serve hot.E9 ;! ‚7 Chicken Almond DaintiesAppetizers0:00Cut bread in fingers, squares or crescents. Lightly spread with butter. Combine remaining ingredients. Spread mixture on bread pieces.|Busted by Barb„8 '! ‡a Chicken PuffsAppetizers0:00Melt butter in boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Preheat oven to 400. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake for 20 minutes. Remove from oven; cool and split. Finely chop cooked chicken, pimiento, and olives. Combine with remaining ingredients. Fill each puff with 2 teaspoons. ff…; '! ‰o Cheese StrawsAppetizersH0:00Place flour, ginger and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blended. Add Worcestershire to water, sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8" thick. Cut into strips 3" long and 1 1/2" wide. Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers. CسlQ/åÀvR/ ðË»—uK ìÏ«‰cCƒ)>Ÿ1/2cupchopped pecans#ƒ7>À2cupsgraham cracker crumbsƒ)>x2 2/3cupscoconut flakes!ƒ 5> 1cupconfectioner's sugarƒ #>2tablespoonswaterƒ #>¹2tablespoonsbutter>ƒ #_>p6tablespoonsfrozen orange juice concentrate -- thawed'ƒ  I=sweet-sour sauce -- see recipeƒ#= À1/4teaspoongarlic salt!ƒ'= 1/2teaspoongarlic powder ƒ = 1egg"ƒ3=21/2cupBisquick baking mixƒ#=g1poundground porkƒ!#<“1tablespoonpoppy seeds ƒ!%<»1tablespoonsesame seeds!ƒ!'<1tablespoonwater -- coldƒ '< 1egg -- beaten-‚I< @1/2cupcheddar cheese -- finely grate"‚~3<1/4cupbutter or margarine ‚}5<º1lgpinch cayenne pepper$‚|-<¢1/2teaspoonhot chili powder‚{#< ‚1/2teaspoondry mustard‚z<Ö1/4teaspoonsalt‚y/<µ1cupall-purpose flour#‚x#!;›2 1/2tablespoonscold water"‚w);51/2teaspoonworcestershire%‚v9;«1/4cupsesame seed -- toasted ææ†< 1! ‹e Cheese Chili BitesAppetizers0:00Preheat oven to 400:. Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks. wŒw‚> 5! ƒW Orange Coconut BallsAppetizers0:00Blend orange juice, butter and water into sugar in a bowl. Stir in 1 1/2 cups of the coconut, the crumbs and nuts. Shape into 1 inch balls and roll in remaining coconut. Chill for several hours.|Makes about 3 dozen confections.„q= [! ˆo Pork Meatball With Sweet-Sour Sauce, PkAppetizers0:00Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed. Shape into about sixty 1" balls (for ease in shaping meatballs, wet hands slightly). Bake in ungreased jelly roll pan until brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs Makes about 60 appetizers. DO-AHEAD NOTE: Cool and freeze meatballs. To serve, prepare sweet and sour sauce; stir in frozen meatballs. Cover and cook over medium heat, stirring occasionally, until meatballs are hot, about 20 minutes.|Busted by Barb at Possum Kingdom Lake Texas ii…? 5! ‰[ Mushroom IndividualsAppetizers0:00Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend. Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms. Refrigerate 8 hours or overnight to permit marinating process. When ready to serve, place in chafing dish and heat. Stick toothpick, plain or decorated into each mushroom for individual appetizer serving.|Busted by Barb at Possum Kingdom Lake Texas HÞÁž€eH& ïßÈ­V@ß±T*ÿשwH,ƒ+EAq8ouncesmushrooms -- halved or whole/ƒ*MAÊ1poundbaby new potatoes -- sliced thin+ƒ)CA …24wholeasparagus spears -- trimmed%ƒ( CA¶2japanese eggplant -- sliced(ƒ';A¯2bunchesgreen onions -- trimmed'ƒ& GA 3zucchini -- sliced lengthwise*ƒ% MA{2green peppers -- cut into chunks-ƒ$ SA˜2red bell peppers -- cut into chunks+ƒ# OAY2yellow peppers -- cut into chunksƒ"!#@Í1tablespoonlemon juiceƒ!%@2cupstomato juiceƒ #@1 1/2poundsground beefƒ !@Abreadcrumb&ƒ;@ã1/2cupcornmeal -- or fine dry+ƒ?@ 1envelopeChile mix -- 1 3/4 ouncesƒ@Ö1/2teaspoonsaltƒ@1/2cupwater ƒ @ 1eggƒ!?û1cupsour creamƒ!?Æ1tablespoonsherryƒ!#?Í1tablespoonlemon juiceƒ?¦1/4teaspoonpepperƒ?Ö1/2teaspoonsaltƒ?ó1teaspoondill weed ƒ ;?1garlic clove -- crushedƒ!?¹1tablespoonbutterƒ-?Î1poundbutton mushrooms Ö.Ö‚UA A! ƒ= Italian Roasted VegetablesAppetizers1:00Preheat oven to 500:. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender.NOTES : Serve hot or at room temp. with fresh Italian bread, not toasted.ƒO@ =! †I Mexican-Meatball TidbitsAppetizers0:00Combine egg, water, salt and 2 tablespoons from package of chili seasoning; mix lightly. Add cornmeal and ground beef. Shape into small meatballs. Arrange on ungreased shallow baking sheet. Bake in 450 degree oven 10 to 15 minutes, until done. Combine in large skillet or chafing dish remaining chili mix, tomato juice, and lemon juice. Add meatballs; heat to simmering. Keep warm. Serve with wooden picks. IÕ°ˆa5ä·¡nH&üÕ³ŽlX7éÍ´ŒpI$ƒF7D ]1/2cupchopped fresh parsleyƒE -Dwater -- drained%ƒD;D 3cansalbacore tuna packed inƒC 'Döground pepperƒB -D‘salt and freshly"ƒA =D P5garlic cloves -- pressed&ƒ@#/D¥5tablespoonsfresh lemon juiceƒ?#Dÿ2tablespoonsolive oilƒ>D«1cupplusƒ= 9D|lengthwise into thirds"ƒ< ;D˜10red bell peppers -- cutƒ; 9D|lengthwise into thirds$ƒ: AD.10yellow bell peppers -- cut'ƒ9AB @1cupCheddar cheese -- shreddedƒ8#B À1/4teaspoonGarlic salt#ƒ75B1/2cupBisquick. baking mixƒ6 B2Eggsƒ5-B¹1/4cupButter -- meltedƒ4B@1/2cupMilk*ƒ3CBÞ1/2cupWalnuts -- coarsely choppedƒ2-BJ1/4cupOnion -- chopped,ƒ1EBù8ounceswhole-kernal corn -- drained)ƒ0=B 10ouncesFrozen chopped broccoli*$ƒ/ CASalt and pepper -- to taste%ƒ.9Ac1/4cupextra virgin olive oil"ƒ-/A´12clovesgarlic -- chopped(ƒ,?A\1bunchfresh rosemary -- chopped ZZ…#B a! ‰M Impossible Cheddar And Broccoli AppetizersAppetizers0:00*Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan.|Mix broccoli, corn, onion and walnuts. Place in pan.|Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high.|Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes.|Cut into triangles or squares. Makes 30 appetizers.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98 GG…6C -! Š' Hors d' OeuveresAppetizers0:00Roll 1/2 strip bacon around large stuffed olives, broil 5 minutes. Serve hot.|Balls of softened cream cheese on toothpicks, rooled in minced olives, parsley, dried beer or grated carrots.|Roll cocktail size shrimp in half slices of bacon, broil until crisp. Serve hot.|Spread 4 squares ham slices with softened cream cheese seasoned onion, olives, mustard. Place slices together like a layer cake. Spread cheese over top and sides. Decorate with diced olives. Chill. cut into wedges.|Cur crusts from sliced bread. Mix mayonnaise and minced onions. Spread on bread. roll around canned asparagus spears. chill and slice into rounds before serving. 55‡HD e! Ž Yellow And Red Bell Peppers Filled With TunaAppetizers0:00Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings. HÚº™zf4 ×¹|Q+ñÒ§ŠgD(Ý»—sH(ƒaAG¢2cupsbite-size oat cereal rings!ƒ`'G 1/8teaspoongarlic powder!ƒ_'G~1/4teaspoontabasco sauceƒ^#G ^1/2teaspooncelery salt&ƒ]5GP1teaspoonworcestershire sauceƒ\-G¹1/4cupbutter -- meltedƒ[ +F“8flour tortillas ƒZ%FT1/4teaspoonground cumin ƒY)Fù1teaspoondried cilantroƒX#Ff4tablespoonssalsa(ƒW=Fi8ouncescream cheese -- softenedƒV+F1cantuna or salmonƒU 7Ejdecorative toothpicksƒT )E-- wide strips#ƒS AEèlettuce leaves cut into 3"(ƒR EEJ1/2onion, chopped -- if desiredƒQ E-- use 2)&ƒP EEÏ1celery stalk -- chopped (mayƒOEÄ1/2teaspoonmustard1ƒN#EEõ3tablespoonsmayonnaise -- more if needed&ƒM EE3eggs, hard-cooked -- chopped/ƒLCE]6 1/2ouncestuna can -- packed in waterƒK DÚnicoise)ƒJ 5D(such as kalamata orƒI 7D³imported black olivesƒH 5Dfresh parsley sprigs#ƒG#)D¬5tablespoonsdrained capers bã—b‚2G 3! „ Toasted ID Bits, PkAppetizers0:00Mix first five ingredients. Pour this mixture over other ingredients in large bowl. Stir gently to coat all pieces. Bake in large shallow baking pan at 300 degrees for 1 hour. Stir every 10 minutes.|Makes about 6 cups.|Busted by Barb at Possum Kingdom Lake Texas‚IF +! „O Tuna AppetizersAppetizers00:00Drain tuna, in a small bowl combine tuna,cream cheese,salsa,parsley and cilantro. Spread about two tablespoons of tuna mixture over each tortilla. Roll each tortillas up tightly and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice into bite size pieces and serve.‚E ! ƒ} Tuna LogsAppetizers0:00Mix all ingredients together as in tuna salad. Place one or two tablespoons of mixture on a cut lettuce leaf and roll into a log. Pierce with a decorative toothpick. Chicken, ham, shrimp, etc., can be used in place of tuna. Makes 2 dozen or more. mâÚeR÷Å”sQ/þàáuZA$ìÕºmƒ{ 7I91green pepper -- diced(ƒz!5IP1tablespoonworcestershire sauceƒyI›3dropshot sauceƒxIH3/4cupsugarƒwI÷1cupvinegarƒv!!I 11tablespooncornstarchƒuI¦1/4teaspoonpepperƒtIÖ1teaspoonsaltƒs )I2eggs -- beaten)ƒr#5I2tablespoonsfinely chopped onionƒq/I&2cupssoft bread crumbsƒp#Ig1poundground porkƒo%I×1poundground round.ƒnIH{2mediumgreen peppers -- cut in piecesƒm#!H 12tablespoonscornstarchƒl'H½1teaspoonground gingerƒk#H g2tablespoonssoy sauce.ƒjKH%1/3cupfirmly packed light brown sugar/ƒiQHÑ1cupReaLemon reconstituted lemon juiceƒh +H-- 1 cup liquid>ƒggH”40ouncescanned pineapple chunks -- drained, reservingƒf H-- balls2ƒeQH2poundsbulk sausage -- rolled into 1 1/2"&ƒd=G¢2cupsbite-size shredded wheatƒc+G1cupshelled peanutsƒb)Gß1cuppretzel sticks ®®„OH =! ˆI Sweet-Sour Meatballs, PkAppetizers0:00In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.|Busted by Barb at Possum Kingdom Lake Texas 44ƒII K! †/ Sweet and Sour Party Meat BallsAppetizers0:00Combine first 7 ingredients. Mixing well. Shape into 1" balls. Brown in butter over medium heat, drain. Place meatballs in a 13x9x2 inch baking dish.|Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low heat, stirring constantly until clear and thickened. Stir in remaining ingredients. Pour over meatballs.|Bake at 300 degree for 40 minutes.|Yield about 6 dozen meatballs. LÈ©†iY8ýàß‚cM3þçл£mK-íÃœyL*„EM1/4cupcooked smoked ham; fine chop „/Mn1/4cupbread crumbs; dry$„#+Mä2tablespoonswhite wine; dry'„=MJ1/4cuponion; chopped, 1 medium„#Md2tablespoonsmargarine„ /Mq24mushrooms; medium„%L¯1bunchgreen onions„-L~1/4cupItalian dressing3„SL m6ouncesjumbo ripe olives -- canned, pitted„KÞ3cupswalnuts„KÖ1dashsalt„Kµ1/4cuphoney„ K1/2cupwater„ KH1 1/2cupssugar„ JÖ1/2teaspoonsalt„ !Jû1cupsour cream„ J@2/3cupmilk„J$1/4teaspooncinnamon„Jk1/4teaspoonnutmeg!„'J 1/4teaspoonground cloves„J 1/4teaspoonginger„J¦1/4teaspoonpepper„JÖ1/2teaspoonsalt„#Jÿ1teaspoonbrown sugar„/J&1cupsoft bread crumbs „ J 1eggƒ#J1poundground beef ƒ~##Jæ2tablespoonscooking oilƒ}%IÂ8ouncestomato sauce5ƒ|UI•20ouncespineapple chunks in syrup -- drained G‚&K '! „ Sugar WalnutsAppetizers0:00Combine sugar, water, honey and salt in saucepan. Boil to soft ball stage. Remove from fire. Add walnuts, stir until creamy, then spread on wax paper. Store in tight jar or box. You may add flavoring if you want.|Busted by Barb at Possum Kingdom Lake Texas…6J M! Š Swedish Meat Ball Appetizers, PkAppetizers20:00Heat cooking oil in fry pan. Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1" in diameter). Brown in cooking oil on all sides until fully cooked. Remove from pan, and drain on paper towels. Pour off excess grease and cool pan slightly. Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend. Add browned meat balls to sour cream, tossing to coat with sour cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50 appetizer size meat balls.|Busted by Barb at Possum Kingdom Lake Texas iiƒL 3! …] Stuffed Ripe OlivesAppetizers0:00Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides. Cut green onions into one-inch pieces. Slash one end of each piece to make a fringe.|Soak onions in ice water while olives are marinating., Drain onions and olives. Stuff each olive with an onion, fringed end sticking out.|Yield: Serves 10 to 12 …hM /! ‹ Stuffed MushroomsAppetizers 0:00Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ]Ø·eNÛ¿™q^úßµ–dC( ë½™|]„2+PÎ1cuphot chili sauce„1#P!2/3cupapple jelly!„0!'P1tablespoonvegetable oil+„/AP·1packageholly farms chicken franks„.#O À2teaspoonsgarlic salt„-O•1/2teaspoonthyme„,O¦1teaspoonpepper„++O B1/2cupparmesan cheese/„*OOä2cupsPepperidge Farm Herb Stuffing mix„)'OÉ3/4cupmelted butter'„(7O›1teaspoonaccent. seasoning mix„' )O6eggs -- beaten „&-OJ1mediumonion -- chopped>„%eOn2packagesfrozen chopped spinach -- thawed and drained„$ N¶paprika%„##-N%3tablespoonsprepared mustard#„"5NK1/4cupcrumbled blue cheese„!!Nû1/2cupsour creamA„  {N‡2red waxed-covered gouda or edam cheese -- 7 ounces each,„GMÀ1/2cupmonterey jack cheese,shredded„M¦1dashpepper'„7Mî1teaspoonoregano leaves; dried%„9M´1clovegarlic; finely chopped„!!M Y1tablespoonlime juice%„#-M…2tablespoonsparsley; snipped ŠjŠ]O '! ‚{ Spinach BallsAppetizers0:00Mix all ingredients and shape into small balls. Place on a cookie sheet and bake at 350 degrees for approximately 25 minutes.|Yield 60 balls or 100 if using a teaspoon for each ball.ƒN 9! …U Stuffed Holiday CheeseAppetizers0:00Cut thin slice off top of each cheese. Using grapefruit knife or metal spoon, scoop out center of cheese, leaving red wax-covered shell about 1/4 inch in diameter. Shred cheese; combine with sour cream, blue cheese and mustard; beat until well blended. Spoon into cheese shell; sprinkle with paprika. Serve with assorted crackers.|Makes 2 cheese balls. ÃÆ:P U! ‰k ‚'Spicy Chafing Dish Franks And ApplesAppetizers0:00Cut each frankfurter into 4 pieces. Heat the oil in a skillet and saute the frankfurters for about 4 minutes, turning to cook each side evenly. In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar and worcestershire sauce. Heat gently, stirring often, until hot and the jelly is melted and smooth. At serving time, add the cooked frankfurters and the apple pieces to the sauce. Heat about 5 minutes until the apples and frankfurters are thoroughly warmed. Serve hot with toothpicks for spearing the frankfurters and apples. Yield: 8 - 10 hors d'oeuvre servings.|Busted by Barb at Possum Kingdom Lake TexasNOTES : This recipe can be made early in the day, but the apples should be added at the last minute. Pears can be substituted for the apples. RÛ¯w`J뻕yK6Ц‰[>òÆnR„J -QÖsalt -- to taste,„I!=Q91tablespoonfresh cilantro -- minced&„H;QJ1largeonion -- finely chopped)„G KQË6roma tomatoes -- finely chopped(„FCQŸ4earcorn -- kernels scraped off„E#Qÿ2tablespoonsolive oil„D 1Q-------relish-----+„CIQ¹1cupbutter -- or as needed, melted„B 1Q-- in refrigerator'„A9Qž16ouncesphyllo dough -- thawed3„@!KQ91tablespoonfresh cilantro -- finely minced-„?GQë4ounceschopped green chilies, canned„> !Q-- chopped+„= OQš4roma tomato -- peeled, seeded and„< /Q-- finely chopped#„; ?Qa1red bell pepper -- seeded-„:IQÀ1/2cupmonterey jack cheese -- grated„9 )Q-- and choppedC„8uQ 2wholeskinless boneless chicken breast -- cooked, shredded„7 !P²toothpicks„6 %P-- 1" chunks5„5 cP32green-skinned apples -- unpeeled and cut in)„4#5PP2tablespoonsworcestershire sauce"„3#'P‡2tablespoonscider vinegarions with a slightly damp cloth and keep them in the refrigerator), separate the pieces and lay them out flat on a large surface (work quickly). Brush all the pieces with the melted butter. Turn them over and brush the other side.|Place a teaspoon of the chicken mixture at one end of each piece of dough. Fold the bottom left corner over the filling so that the bottom edge lines up with the side edge. Continue to fold the dough up in this manner (as you would fold a flag,) so that a multi-folded triangle is formed. Keep the completed triangles under a damp cloth.|On an oiled baking sheet, place the filo triangles and bake them for 20 minutes, or until they are a golden brown.|Serve the triangles with the Corn Relish and Guacamole on the side.|RELISH: In a medium large saute pan place the olive oil and heat in on medium until it is hot. Add the remainder of the ingredients and saute them for 10 minutes, or until the corn is done. Makes approximately 4 cups.Serving Ideas: Serve with Corn Relish and Guacamole |jS +! ƒ Smoked TomatoesAppetizers0:00Spear a smoked oyster with a toothpick; add a cherry tomato. Repeat until all tomatoes and oysters have been used. Serve on a bed of parsley or salad greens such as romaine.|Yield: Serves 10.R -! m Snack SandwichesAppetizers0:00Spread 1 tablespoon Lemon-Dill spread on each slice of rye bread. Top with cucumber.|Makes 24 party sandwiches.‹]Q S! •i sSouthwestern Chicken Filo TrianglesAppetizersF0:00Cut dough crosswise into 5 equal sections. If you want to serve it as an entree, then cut the filo dough into 4 sections so that the triangles will be larger. Make 4 or 5 of them per serving.|In a medium bowl place the chicken, cheese, red bell peppers, Roma tomatoes, green chile peppers, and cilantro. Mix the ingredients together well.|Preheat the oven to 400:.|For each section of the filo dough (cover the other sect Tܱ”g8í“aD+Þ¡I2õÕ°“tT„c)V @1poundcheddar cheese„b'V÷1poundcheese spread„aU´1 1/2ouncesbrandy"„`)U+1/8teaspooncayenne pepper„_Uó1/2teaspoondill weed„^%U4ouncesdry vermouth„] /U¼1lemon -- juice of„\ %U-- and water3„[UU ^1poundwhite mushrooms -- washed with lemon„Z-Uw1poundraw bay scallops:„YcUù1poundraw medium-size shrimp -- peeled & deveined „X/U1/2cupchopped scallions'„W=U´1clovegarlic -- finely chopped„VU¹2ouncesbutter„U!T¶2ouncesred caviar/„TITÆ1/2poundsmoked salmon -- thinly sliced,„S#;Tû3tablespoonssour cream -- or yogurt(„R=Ti8ouncescream cheese -- softened#„Q AS…parsley -- or salad greens"„P5S³1pintcherry tomato, whole,„O=S 3 1/2ouncessmoked oysters -- canned*„N?R824slicescucumber -- thinly sliced„MRš24slicesrye bread(„L KR¼Lemon-Dill spread -- see recipe!„K =Q Õblack pepper -- to taste Ê1V 7! ‚ Shirlie's Cheese BallAppetizers0:00Mix cheeses together, mix in garlic and nuts. Chill several hours. Roll into ball and roll in minced nuts, sprinkle with Paprika.‚JU E! „7 Shrimp And Scallops A La LeoAppetizers0:00Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread.|Busted by Barb at Possum Kingdom Lake TexasfT 3! ƒ Smoked Salmon RollsAppetizers0:00Blend softened cream cheese with sour cream. Gently fold in caviar and spread salmon slices with the mixture. Roll up and cut into 1 1/2 inch lengths. Served chilled.|Yield; Serves 10 Vá¾yfA$þݸ’lH'Ò½§t_N3ûÝÄ®‹qV…[¦1teaspoonpepper…[Ö3teaspoonssalt …'[ -8teaspoonsbaking powder„[h4cupsflour„~ 'Zâflake coconut„}'Z:3cupsrice krispies„|Z1teaspoonvanilla„{%ZŠ1cupchopped nuts„zZ 1poundcut dates„y Z2eggs„xZH1cupsugar„w#Z°3tablespoonsoleo„v #Yÿbrown sugar„uY+1poundbacon„t Y gsoy sauce2„sOY16ounceswaterchestnuts, canned -- drained„r)X Å1slicestuffed olives„q'XK1squarestoasted bread!„p!#XÍ1/2tablespoonlemon juice#„o#!Xõ1 1/2tablespoonsmayonnaise#„n#)Xã3tablespoonschopped olives"„m!)X£1tablespoonminced pimento„l+X â1/2cupmashed sardines#„k5Wd1poundsharp cheddar cheese„j#W1poundhot sausage"„i5W2cupsbisquick. baking mix„h V¶paprika„g #Vùminced nuts+„fEVŸ1/2cupchopped pecans -- or walnuts „e-V´4clovesgarlic -- minced„d%Vi8ouncescream cheese SŠS‚4X /! „! Sardine AppetizerAppetizers0:00Add lemon juice to the mayonnaise and mix with the mashed sardines, pimento and chopped olives. Spread on the toasted bread and garnish each square with a slice of stuffed olive. Barbara Price From the New England Cookbook|Busted by Barb at Possum Kingdom Lake Texas‚sW '! …' Sausage BallsAppetizers0:00Grade cheese, set aside. Break up sausage and set aside for 30 minutes with cheese.|Mix with Bisquick very good. Make little balls on cookie sheet. Bake for 20 to 25 minutes or until done at 350 degrees.|Makes about 250 balls using 1/2 teaspoon full per ball.|Or bake 15 minutes and freeze and then 10 minutes just before serving. ÕÕ†(Y ! ‰3 ‚wRumakiAppetizers0:00Place waterchestnuts in a tightly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (save in refrigerator and use in another recipe, if desired.)|Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick. Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve hot. May be reheated in a 350 degree oven for about 5 minutes.|Yield: Makes abut 60, enough for 20 to 30 people, eating 2 or 3 each.NOTES : Traditional Rumaki is chicken livers and waterchestnuts, wrapped in bacon. Unfortunately, lots of people don't like chicken livers. so here's a recipe the eliminates them. °Ñ0°~\ #! A Cheese BallAppetizers0:00Mix all ingredients except nuts with a mixer. Shape into a ball and roll in chopped nuts.[ ;! i Rhode Island Clam CakesAppetizers0:00Mix all of above (except lard). Deep fry at 375 by dropping from oiled spoon. Salt and pepper after cooking.‚,Z ;! „ Rice Krispies Balls, PkAppetizers0:00Stir oleo, sugar, eggs and dates together in iron skillet over low heat, cook 20 minutes, stir constantly, take off fire. Stir in vanilla, chopped nuts and rice Krispies. Shape into balls and roll in coconut.|Busted by Barb at Possum Kingdom Lake Texas HïÚ°`<ðÇ£ˆfD÷×´‘o2 ñƘqH&…%-]´1small clovegarlic -- minced$…1]…1teaspoonparsley -- chopped+…!;] i1tablespoonblue cheese -- crumbled(…#3]·2tablespoonsnonfat plain yogurt…#] L3tablespoonsmayo"… ?] °blue cheese dipping sauce:… k]Y16Alaska snow crab or blue -- crab cocktail claws…#] ^1/4teaspooncelery salt …%]¼1/4teaspoonlemon-pepper …%])1/4teaspoonchili powder…#]Í1teaspoonlemon juice …)]1teaspoonbarbecue sauce'…-]’1 1/2teaspoonshot pepper sauce…-]¹1/4cupbutter -- melted… 9\nuts -- finely chopped… \Ö1/4teaspoonsalt!… '\ 1/4teaspoongarlic powder&… 5\P1teaspoonworcestershire sauce$… !-\Ÿ1tablespoonchopped pimentos"… !)\N1tablespoonchopped onions!…5\d1cupsharp cheddar cheese…%\i8ouncescream cheese.…M[Â2cupslard, or more -- for deep frying'…?[ 1pintclams, canned with liquid…[@2cupsmilk… [4eggs R[R‚^ 7! ƒ= Black and Blue OlivesAppetizers0:00Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a pastry bag or the tip of a small knife, fill the olives with the cheese mixture. Chill.|Serves 10 to 12ƒ"] =! …o Buffalo-Style Crab ClawsAppetizers0:00Whisk together all ingredients in a small bowl except claws and dipping sauce. Arrange claws on a broiling pan and brush both sides of each claw with butter mixture. Broil 5-6" from heat for 3-4 minutes, or just until crab is hot. Remove from oven and brush with remaining butter mixture. Serve on a platter with the Dipping Sauce. Whisk all sauce ingredients together. _Þ¨Š_;îÓ¥|X)õØŤn8èвw_…5 %bcmay be used)8…4 mbhSprings of Fresh Rosemary -- (Fresh oregano also…3#b¹4tablespoonsButter…2b´8headsGarlic%…11a¹2teaspoonsbutter -- softened%…0!/a1tablespoongrated lemon rind3…/#Ia˜3tablespoonscrystallized ginger -- chopped3…. _a6medjool dates -- pitted, coarsely chopped…-+aÁ1/3cupchopped walnuts…, aˆFILLING…+ /aœoil -- for frying…* -a ¢24won-ton wrappers…)`+1poundbacon,…(?`j35 oz jarsold English cheese spread!…'3`ª1loafthin sandwich bread&…&9_+25slicesbacon -- cut in halves+…%A_ }25slicesmixed grain sandwich bread…$!_@1tablespoonmilk(…#=_©6ouncescream cheese with chives…"#!^K2tablespoonsdry sherry!…!)^ê2teaspoonsminced parsley(… =^i3ouncescream cheese -- softened…#^ i3ouncesblue cheese3…S^ m6ouncesjumbo ripe olives -- canned, pitted…#]Í3/4teaspoonlemon juice æ¦æƒ=` '! „U qBacon RollupsAppetizers0:00Remove crust from bread and flatten bread slices with a rolling pin. Spread bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick. Bake on rack, turning once for about 15 minutes at 400:. Serve hot!NOTES : Carole Rock Comments: This appetizer is a great one to make ahead and freeze until ready to bake and serve‚W_ 5! „A- Bacon-Cheese RollupsAppetizers20:00Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. Bake at 350: for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50.Yield#50 Rollups ÁÁ„ÿקƒa@…M#d g3tablespoonssoy sauce…L#!dK3tablespoonsdry sherry!…K1dÌ1/4cuppacked brown sugar-…J Sd¯6green onions -- cut into 1 1/2-inch%…I9dB1poundbeef top sirloin steak…H #d «4main course$…G-c’1/8teaspoonhot pepper sauce(…F#3c Þ3tablespoonsscallions -- minced!…E/c´2clovesgarlic -- chopped+…D!;c¥1tablespoonfresh ginger -- chopped…C!#cÿ1tablespoonbrown sugar…Bc g1/4cupsoy sauce…A+c»1/2cuppineapple juice'…@=cœ1/4cupunsweetened coconut milk#…?5c _2/3cupcreamy peanut butter…> 'cDIPPING SAUCE0…=Oc Þ1bunchscallions -- cut into thin sticks…<!#cÿ1tablespoonbrown sugar*…;!9c¥1tablespoonfresh ginger -- minced…:c g1/4cupsoy sauce…9#!cS2tablespoonssesame oil%…8=cœ1cupunsweetened coconut milkD…7 }c ‡1/2fresh pineapple (about 50 pieces) -- peeled and cut intoM…6c.1 1/4poundsboneless skinless chicken breasts -- trimmed and cut into ‹‹†rd /!Šw‚) Asian Beef KabobsAppetizers0:10BeefTrim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.|Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.|Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade.|Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.|Remove beef from marinade and discard marinade.|Alternately thread beef (weaving back and forth) and green onion onto skewers.|Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.|Brush kabobs with reserved marinade during last 2 minutes.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:15|Description#Kabobs with an Oriental flair.|Yield#16 QÛ·“wO4Ù«d2Ùºi9Ó°Q<…degÿ8ouncesfresh white mushrooms -- sliced (2-1/2 cups)…c!gÿ1tablespoonolive oil …b ;fòcheese -- about 3/4 cup9…a_f—4ouncescrumbled Feta (plain or flavored) or goat'…`3f°1/8teaspoonground black pepper-…_?fî1/2teaspoonoregano leaves -- crushed#…^5f1/3cuppine nuts -- toasted(…]7fW2teaspoonsfinely chopped garlic…\'f‚1/3cupchopped onion)…[#5fÿ3tablespoonsolive oil -- divided*…ZCf61poundsmall fresh white mushrooms/…YKe¥6ouncesgoat cheese -- cut in 12 slices&…X1e1/2teaspoonItalian seasonings…W#e¨2tablespoonscapers+…VIeÑ1cupcoarsely chopped plum tomatoes3…UWek1loafItalian bread -- cut diagonally in 12"…T-e´1teaspoongarlic -- minced…Seÿ1/4cupolive oil%…R5eÌ10ouncesportabella mushrooms…Q )d›16bamboo skewers!…P'd½1/2teaspoonground ginger!…O/d´2clovesgarlic -- crushed"…N+dù2teaspoonsdark sesame oil ÷÷†e C!Š Bruschetta with PortobellosAppetizers 0:00AppetizerPreheat outdoor grill, or broiler until hot. Trim portabella stems, if attached, slice mushrooms. In a small bowl, combine olive oil and garlic, brush on both sides of mushroom slices and the bread.|In a small bowl, stir together tomatoes, capers and Italian seasoning. To assemble: Place one slice goat cheese on each slice of toasted bread. Top with grilled portobellos and tomato-caper mixture, dividing evenly.|Arrange mushrooms and bread in a single layer on a vegetable grilling rack or a rack in a broiler pan; grill or broil until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside.S(Internet Address)#www.mushroomcouncil.com|Source#The Mushroom Council øø†f k! Š)k Mushrooms Filled with Feta Cheese and Pine NutsAppetizers 0:00Heat oven to 400:F. Remove mushroom stems. Chop stems (makes about 1 cup);|reserve. In a medium bowl, place caps; toss with 1 tablespoon of the oil.|On a shallow baking pan, arrange mushroom caps, cavity side down; bake|until tender, about 10 minutes. In a small skillet, over medium heat, heat|remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom|stems; cook and stir until stems are tender and liquid evaporates, about 5|minutes. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir|in Feta until mixture is well blended. Turn mushrooms over; stuff with|cheese mixture. Bake until heated through, about 15 minutes; serve hot.Source#The Mushroom Council|Yield#40 appetizers VV…'g Y! ‡yC9Spinach, Mushroom, and Mozzarella WrapAppetizers0:00Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.|On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters.|Serve hot or at room temperature with a mixed green salad, if desired.Source#The Mushroom CouncilNOTES : *Mountain bread is available in the deli or health food section of your market nÞ¸ªŽYKû¿¤‡_;ã¼—tO8ïÞ|n … išOR…~ 7iÅ2California Fresh Eggs"…} =it2rice paper wrappers - 6")…|#5hú2tablespoonstoasted sesame seeds#…{+h 1/4teaspoonground turmeric …z##hü2tablespoonscoarse salt…y #hSESAME SALT"…x)hî1/4teaspoonoregano leaves …w%hÝ1/2teaspoondried chives"…v)h{1/2teaspoondried tarragon$…u1hð1teaspoondried basil leaves…t#hü1/4cupcoarse salt…s #h(HERBED SALT!…r'h 1/4teaspoongarlic powder!…q)h %2teaspoonsdried dillweed%…p1hµ2teaspoonsdried onion flakes…o#hü1/4cupcoarse salt…n +hONION DILL SALT9…mag R1/2cupshredded part-skim mozzarella cheese (2 ou…l 5gŠ1plum tomato -- diced,…kCgõ1/2poundarugula -- trimmed, steamed …j gšOR2…iOg Â1/2poundfresh spinach -- trimmed, steamed…h +g82mountain bread* …g gšOR#…f ?g“2(10-inch) flour tortillas…e'gÉ1teaspoonminced garlic ‘‘„lh '! ‚]…QPopcorn SaltsAppetizers 0:00Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds. Store in shaker.S(Internet address)#http://www.presto-net.com/index.html|Source#National Presto Industries|Yield#1/4 cupNOTES : The good news about popcorn is it's good for you and non-fattening. Popcorn contains protein and vitamin B1. Plain popcorn, hot air popped, has only 25 calories a cup. But if you like your popcorn with a topping, don't despair. Here are three fast, easy, and low calorie spice-and-salt seasonings that will put punch, and not pounds, into popcorn ;©;ˆj %!]ŽY5 Pot StickersAppetizers0:00Appetizer ChineseIn large bowl, combine flo†Ti ;! …{I…'Vietnamese Spring RollsAppetizers0:00Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.|To order, scramble eggs with soy sauce, jalapeqos and green onions.|Divide egg mixture between the two wrappers.|Add cilantro and sprouts.|Roll tortilla style and tuck in pepper strips and pea pods for garnish.|Present each spring roll with a spring of mint on a lettuce leaf.|Serve with dipping sauce.S(Internet address)#http://www.eggcom.com |Cuisine#Vietnamese|Source#California Egg CommissionServing Ideas: Rich with contrast, these spring rolls combine east-west flavors and complimentary textures. Soft rice paper wrappers are filled with scrambled eggs seasoned with soy sauce and accented with red peppers and snow peas. To eat, the roll is wrapped in lettuce with the mint garnish and dipped in a zingy red pepper sauce. RȪzL%Ù´–{bG%Ù¶Žh:ùʦtR†-jI1/2cupCelery -- minced/†!CjÎ1tablespoonGinger Root -- grated fresh!† ;j P2Garlic Cloves -- minced,†Gjƒ1/2cupCabbage -- green, thin sliced†+jJ1/2cupOnion -- minced†)j.1/3cupCooking Sherry+†Ejh1/2cupplus 1 tablespoon warm water#†9j  1cupunbleached white flour%†=jù1cupwhole-wheat flour pastry † 9i-1green onion -- chopped&†3i+2teaspoonscrushed red peppers †  ;i1garlic clove -- crushed† #!i Y2tablespoonslime juice† i g1/4cupsoy sauce†  'iDIPPING SAUCE†  )i k2lettuce leaves†#i+2sprigsmint leaves"† =iù4pea pods -- pre-blanched+† OiZ2red pepper strips -- pre-blanched†%i^1pinchbean sprouts$†1iP1teaspooncilantro -- minced+†!;i¯1tablespoongreen onions -- chopped-†?i¼1/4teaspoonjalapeqo pepper -- minced†i g1teaspoonsoy sauce5†%KiÞ13 1/2 ouncesegg product -- liquid or frozenurs and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes. Heat sherry in a wok over medium heat. Stir-fry onion and cabbage until limp.|Add remaining pot sticker ingredients. Cook, stirring, for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture. Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4" circle. Fill each circle with about 1 tablespoon filling.|Fold circle into half-moon shape; pinch edges to seal. Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable coating spray.|Set over medium heat. When hot, add pot stickers seam side up, flattening slightly on the bottom. When bottom of pot stickers are golden brown, add 1/2 cup water per pan. Cover and steam for 20 minutes.S(Internet Address)# bÓ©zNõÌ©™sX,òÀ¤nP!ýã©Žb)†2Am›1largetortilla wrap (any flavor)†1 'l:12chicken wings†0lÖ1teaspoonsalt†/%l Õ1teaspoonblack pepper†.lä1/2cuplemonade!†-)la2teaspoonsdried rosemary,†,#;l=2tablespoonsfinely chopped shallots†+#l¹2tablespoonsbutter†*#lÿ2tablespoonsolive oil†)k1cupwater†(!k1/2cuppeanut oil/†' Uk ¢40won-ton wrappers -- cut into circles†& !k 1cornstarch!†%'kA1/2teaspoonhot chili oil)†$7kË1/2teaspoonorange peel -- grated†#kÖ1/2teaspoonsalt#†"!+kß1tablespoonlight soy sauce †! k 1egg †  9k¯2green onions -- minced&†?kR1cupchinese cabbage -- minced†#kg2/3poundground pork7†#Ij 1 1/2tablespoonsSalt or herbal salt substitute)†#5j í2tablespoonsLow Sodium Soy Sauce,†Gjq5largeMushrooms -- coarsely chopped'†#1jP3tablespoonsCilantro -- minced*†#7j-3tablespoonsGreen Onion -- minced Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling. Place two heavy 12" skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediately.Serving Ideas: Mix hot chili oil, rice vinegar and soy sauce to taste for dipping. ú)ú„,l 9! ˆ Rosemary Chicken WingsAppetizers0:00Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20 to 24 pieces.‰Lk #! ‘7 1PotstickersAppetizers(0:00Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch.  QQƒ,m +!#„o Portabella AramAppetizers0:00Main CoursePut the gorgonzola on the wrap and warm it until the cheese can be easily spread over the entire wrap. Place the spinach leaves flat on the cheese, covering the whole wrap.|Do the same with the eggplant slices. Add the portabella and red peppers and then roll very tightly. For sharing, slice into rounds.S(Internet Address)#www.mushroomcouncil.com|Source#The Mushroom Council @•l*òÒ¬ŽaC&üß±nSóǤ‹jU@†Ko1cupwater†Jo@2cupsmilk†I%o1teaspoonwhite pepper†HoÖ1teaspoonsalt †G 9o@1lime -- zest and juice)†F#5o°2tablespoonswhite onion -- diced(†E Io81cucumber -- peeled and chopped2†DUo†2cupsavocado pulp -- about 2 ripe avocado†C!o%2cupsbuttermilk†B!#n©1tablespoonheavy cream†A!!nK1tablespoondry sherry+†@%7nd1(10 ounce) pwhole toasted almonds†?%n1dashwhite pepper'†>3nù1/4teaspoontarragon -- crushed†=!nÖ1/4tablespoonsalt†<#n¹2tablespoonsbutter*†;?n`1/2poundfresh mushrooms -- halved†:#n´1small clovegarlic#†91nJ1/2smallonion -- quartered†8!mÿ1tablespoonolive oil5†7 _m¿1/4red pepper -- cut into strips and sauteed?†6mm£1largeportabella mushroom -- sliced thinly and sauteed&†5#/mÈ6thin slicessauteed egg plant*†4 Km{12washed and dried spinach leaves;†3emB3/4cupGorgonzola (enough to cover entire tortilla) FF‡7n ;!‹5‚_ Elegant Vegetarian PateAppetizers0:00AppetizerIn food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. Melt butter in medium skillet; add onion, garlic, mushrooms, salt tarragon and pepper.|Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tablespoons. Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth.|Add reserved 2 tablespoons chopped almonds; process with on-off bursts. Cover and chill... Mound pate on serving plate. Garnish with remaining 2/3 cup almonds. Makes about 1-1/2 cups.S(Internet Address)#www.mushroomcouncil.com|Source#The Mushroom Council|BLENDER INSTRUCTIONS#Follow instructions above, using electric blender to chop and grind almonds. ZZƒ#o 5!„y Chilled Avocado SoupAppetizers0:00SoupsBlend buttermilk and avocados in blender then add cucumber, onion, lime|juice (reserving the zest), salt and pepper. With blender running, add|milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour|cream and a little lime zest.Source#THe Searchable Online Archive of Recipes (SOAR)NOTES : * Or another smooth green hot sauce with a tangy finis XÙ´Žm_7ùÆ[B# ÷ÖÁšpG- ê±qX†g 'sÖSalt & pepper†f#s¹2tablespoonsbutter†e'sÉ1teaspoonminced garlic6†d]sø6cupssliced wild mushrooms (Oyster, Shiitake)†c 5rwgarlic salt to taste †b 9rµ2jalapeno chile peppers†arP1bunchcilantro&†` Er?1avocado -- peeled and pitted'†_ GrÞ1red onion -- coarsely chopped$†^ Arô2kiwis -- peeled and sliced†] r îsegmented†\ 5r^1orange -- peeled and†[ r=1tomato†Zq¦1/4cupraisins†Y'qf1/2cuppeanut butter†XqI5stalkscelery!†W1p¹1/2cupbutter -- softened †V pšOR6†UYp6ouncescream cheese or soft cheese (optional)0†T YpÎ1French bread loaf -- sliced and heated †S%p Õ1/8teaspoonblack pepper†RpÖ1/8teaspoonsalt%†Q#-p 2tablespoonsclarified butter †P pšOR†O#pÿ2tablespoonsolive oil#†N5p´4bulbsgarlic -- left whole"†M ?oûsour cream -- for garnish$†L#+oO2tablespoonsjalapeno sauce* ––†gp U! Š=‚!Baked Whole Garlic with French BreadAppetizers2:00Heat the oven to 350:F. Trim the tops of the garlic heads, leaving them|whole but removing about 1/4 inch. Remove excess dry skins. Rub the heads|with a little of the butter or oil and put in a very small baking dish or|crock the size of the four heads. Drizzle with the rest of the oil or|butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275:F|and bake for 20 minutes. Remove cover and bake for about 1 hour and 15|minutes. Slice and heat the French bread (optional) in the last 10 minutes|of the baking garlic.|To serve: Spread French bread with soft creamy cheese (optional) or butter|and squeeze clove by clove onto the bread and spread it.Cuisine#American|Description#Barely sweet and mild roasted garlic spread on French bread slices.|Source#Earth Kitchen Cookbook by Dee BellNOTES : a™a„5r +! „U ƒ]Fruit Salsa DipAppetizers0:00In a food processor, place tomato, orange, kiwis, red onion, avocado,|cilantro, and jalapeno chile peppers. Process using pulse setting until|finely chopped but not quite smooth. Transfer to a medium bowl, and|garnish with desired amount of garlic salt. Serve with tortilla chips or crackers.Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates‚dq '! 1 ƒcAnts on a LogAppetizers0:001 Cut the celery stalks in half. Spread with peanut butter. Sprinkle with|raisins.Per serving: 906 Calories (kcal); 66g Total Fat; (60% calories from fat); 35g Protein; 61g Carbohydrate; 0mg Cholesterol; 781mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 Fruit; 11 Fat; 0 Other Carbohydrates –(Õ–=u /! 5 Spinach in PhylloAppetizers0:00Preheat oven to 375.‚Pt S![}u Hazelnut, Brie, and Apple AppetizerAppetizers0:00Dundee Hazelnuts SnacksBlend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers.S(Internet address)#http://www.teleport.com/~nuts/index.html;|Source#Dundee Hazelnuts & The Oregon Hazelnut IndustryƒUs 3!…)/ Wild Mushroom TortaAppetizers0:00Side DishSaute mushrooms and garlic with butter in large skillet until tender; season with salt and pepper. Shape dough into a round; press onto bottom and side of buttered 10-inch quiche dish and spread with pesto.|Sprinkle with half the cheese, top with mushrooms and add remaining cheese. Bake at 350 degrees F until browned, 35-40 minutes.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association oα~JÖµ–ya<'õѨ–yT8óÌ«†o‡v1/2CupWater"‡)v+1/2TeaspoonCayenne Pepper†!!vS1TablespoonSesame Oil$†~!-v1TablespoonTamari Soy Sauce&†}!1vÎ1TablespoonGrated Ginger Root†| +v¼1Lemon -- juiced†{!vµ1TablespoonHoney"†z#'v‚4TablespoonsChopped Onion†y'v¶1CupAlmond Butter†x u˜melted&†w?uÞ1/4cCorn oil or soy margarine!†v7u!1pkPhyllo -- whole wheat†u)uÖ1pnSalt -- pepper†tuï1pnFennel†suk1pnNutmeg"†r =u P5Garlic cloves -- crushed†quÿ2tbOlive oil†p+uJ2cOnion -- minced†o-u 2lbSpinach -- fresh†n 5t 1tart apple -- grated>†mití8ouncesBrie cheese (rind trimmed) -- room temperature0†lMti4ouncescream cheese -- room temperature1†kUtJ1cuproasted and chopped Oregon hazelnuts0†jMse3ounceswhite Cheddar cheese -- crumbled†i#sá1/4cuppesto sauce/†h%?s«1(11-ounce) prefrigerated French bread gets used to itSource#http://www.living-foods.com/recipes/gadogado.html|Yield#2 1/2 Cups|Copyright Notice#The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. ) 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).|Copyright#) 1998 Nomi Shannon. Please read copyright notice.NOTES : The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is allowed and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isnt recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts. EE‹0v !s…g‡oˆGado-GadoAppetizers0:00Dips & Spreads Dressings & SaucesPlace all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings.|Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly( ]]‡ w !‰SS‚gAntipastiAppetizers0:10Side DishPlace greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.|Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.|Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association|T(Cook Time)#0:05NOTES : Substitute 1/4 teaspoon each dried oregano, basil, rosemary and thyme, if desired. Substitute provolone cheese, cut into 1/2 cubes, for smoked mozzarella, if desired GÅ’dß¹ž„d#ï´†fO2øבnG$‡9y3cups(3 to 4) vegetable oil ‡+yK24squarewonton wrappersC‡qy †12ounces(3 to 4 cups) Jalapeno Jack cheese -- cut into 3/4‡+x1poundroasted peanuts‡x1/2teaspooncloves‡xk1/2teaspoonnutmeg‡x$1teaspooncinnamon‡x1/2cupwater‡-xo1cupgranulated sugar+‡!;w"1tablespoondried basil -- optional ‡ wšOR*‡Ewd1/4cupjulienned fresh basil leaves1‡ #Ew _2tablespoonsbalsamic vinegar -- optional>‡ iw ™8ouncessmoked mozzarella cheese -- cut into 3/4 cubes‡ !wÿ1tablespoonolive oil‡  'w 1egg -- beaten‡ wÖ1/4teaspoonsalt#‡/wë1teaspoonItalian seasoning‡-wa1/2cupdry bread crumbs‡#w71/2cupripe olivesC‡uw¥1/2cupjulienned sun-dried tomatoes in olive oil -- drained+‡Iwë1cuproasted red peppers -- drained0‡Sw 1cupartichoke heart quarters -- drained8‡aw ©6cupsmixed greens, such as mesclun, gourmet, It &‡&„^y Y!†qS Cheesy Wontons With Sweet and Sour DipAppetizers 0:30Side DishPlace 1 cube of cheese in middle of wonton wrapper. Fold in half to form a triangle, sealing edges with water. Fold remaining 2 edges together and seal. Repeat with remaining cheese and wrappers.|Heat oil in deep skillet to 375F.|Fry wontons 6 to 8 at a time until golden brown, about 4 minutes. Drain on paper towel.|For dip, combine cream cheese and sweet-sour sauce in small bowl until smooth. Serve wontons with sauce for dipping.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association|T(Cook Time)#0:18‚vx )![ƒM Spiced PeanutsAppetizers0:00Appetizer SnacksBoil sugar, water and spices until syrup threads from a spoon (300 F). Drop 1 pound of peanuts into syrup.|Stir until nuts are coated. Pour out on foil; allow to cool. Store in an airtight container.S(Internet Address)#http://aboutpeanuts.com/|Source#Virginia Carolina Peanuts|Yield#1 1/2 pounds CÏ¥[.ùЯ¡†_: êв€hZG%úϲŒlC&‡6!1{ ï1tablespoonminced fresh basil‡5#{ »1 1/2cupscooked rice#‡45{K1/3cupcrumbled blue cheese‡3#{©1/2cupheavy cream(‡2?{ [1/4cupfinely chopped red pepper(‡1#3{2tablespoonsbutter or margarine‡0+{`20largefresh mushrooms‡/ z¶Paprika ‡. zšOR‡-z°1DashCayenne/‡,Mz¯1/4CupGreen Onions -- minced (garnish) ‡+ z³Dill ‡* zšor‡)zˆ1TeaspoonBasil ‡()z ¶1 1/2CupsFiltered Water*‡'Gz81CupCucumber -- peel, seed, slice"‡&3zÞ1/4CupRed Onion -- minced$‡%7z o1/2CupBell Pepper -- minced‡$ +zºVegetable Juice ‡# zšOR‡"%z1 1/2CupsTomato Juice&‡!;z91/2CupGreen Pepper -- chopped‡ -z´1CloveGarlic -- halved‡ zzchopped*‡Gz81CupCucumber -- peeled, seeded, &#‡5zÞ1/4CupRed Onion -- chopped!‡3z"2CupsTomatoes -- chopped'‡=y»1/3cupbottled sweet-sour sauce.‡%=yi1(8 ounce) pacream cheese -- softened w3w…9{ G!‰  Blue Cheese Stuffed MushroomsAppetizers0:00AppetizerClean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet.|Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan.|Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.S(Internet Address)#www.usarice.com|Source#The Rice CouncilJz )!‚I Fresh GazpachoAppetizers0:00SoupsPut first 5 ingredients into a food processor and puree. Transfer to a large bowl. Stir in remaining ingredients and chill for several hours before serving. IÖ§…^0ïÉžoD+ ì¾’xT4÷Ϧ‹kI‡P#€d2tablespoonsmargarine‡O'€´4largemushroom caps‡N )€Ülausch dgsv43a&‡M E¾3hard-boiled eggs -- optional%‡L= @1cupcheddar cheese -- grated‡K' k1canmushroom soup‡JZ4 1/2ouncespimientos‡I- ‰1canasparagus -- cut!‡H-¯1/4poundsaltine crackers‡G )/mccall whnp81a)‡FA~‰1/4cuplow-sugar orange marmalade+‡E#1~Y1 1/2tablespoonsalmonds -- chopped‡D~d1teaspoonmargarine‡C+~1poundfresh asparagus‡B '~dgrosz vgff60a(‡A?} <1/2cupsliced almonds -- toasted,‡@C}í1/2ounceBrie cheese -- rind removed(‡?9} 1 1/2cupsstrawberries -- sliced#‡>5}È1/2cupstrawberry preserves'‡= G} 34Bays English Muffins -- split‡<|¦1DashPepper+‡;#9| (2tablespoonsMayo OR Salad dressing$‡:-|%1/2teaspoonPrepared mustard‡9-|Ó3largeHard cooked eggs,‡8 S{Fresh basil -- chopped, for garnish'‡73{+1/8teaspoonground white pepper ;„7} 7!…i'Strawberry Brie BitesAppetizers0:00AppetizerPreheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.|Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.|Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.S(Internet Address)#http://www.bays.com|Source#Bays Corporation|Yield#2 dozenNOTES : Brie bites may be prepared up to 30 minutes before broilingB| %!#‚1 Deviled EggsAppetizers0:00Cheese/eggsCut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Fill with yolk mixture, heaping it up lightly. ®-®‚| 3 …/ Asparagus CasseroleAsparagus 0:00In 2-qt. casserole layer ingredients as follows: 1/2 crackers, crumbled 1/2 asparagus 1/2 pimientos (in strips) 1/2 mushroom soup mixed with pimiento juice 1/2 grated cheese Repeat the layers using other half of ingredients. Top with cheese or crumbled potato chips. Heat in moderate oven (375 deg.) until bubbly and topping has browned.ƒP~ I †A Asparagus & Crunchy Orange TopAsparagus0:00Snap off tough ends of the asparagus. Remove scales if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender. Drain; arrange on a serving platter and keep warm. Melt margarine in a small saucepan over low heat; add almonds, and saute' until lightly toasted. Stir in marmalade; cook until heated. Spoon over asparagus. FROM: MICHAEL GROSZ (VBFF60A) ƒc G †i Asparagus Casserole (Bxmb21a)Asparagus0:00Cook asparagus according to directions on package, saving cooking water. Make white sauce of the butter, flour, milk and asparagus liquid. Remove from heat when smooth and thick. Add cheese and stir until melted. Place cooked asparagus spears, sliced eggs and cheese sauce in alternate layers in buttered 7 X 11" baking dish. Top mixture with lightly crushed corn flakes mixed with melted butter. Bake in 350~ oven for 30 minutes.ƒx / ‡+ Asparagus FromageAsparagus0:00Saute mushroom caps in the margarine. Remove mushrooms. To make sauce; add flour to the margarine; cook a minute and add milk and cook until thick; add salt, mustard and sherry. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms. Pour sauce over and sprinkle with grated cheese. Place under a low flame until cheese melts. Sprinkle with paprika if desired. Serve immediately. Brought to you by Judy Lausch DGSV43A. Jâͱ‹l; ß }dL6ö伋rI) ÜÇ ‚J5‡j!I‚¦1/8tablespoonpepper -- ground nutmeg ( less‡i!‚Ö1/4tablespoonsalt$‡h5‚ V3/4cupgrated sharp cheddar‡g‚@1cupmilk,‡f#9‚¹2tablespoonsbutter -- or margarine‡e#‚h2tablespoonsflour‡d 3‚vjoan holden wgmb33a&‡c#-¹2tablespoonsbutter -- melted‡b %:made crumbs).‡aIe1/2cupcorn flakes -- crushed (not th%‡` AÓ3hard cooked eggs -- sliced‡_ ~sharp=‡^kQ1cupgrated cheese (i use cheddar -- mild, medium or‡]@2cupsmilk‡\h1/4cupflour‡[¹1/4cupbutter ‡Z-,1/4cupasparagus liquid<‡Y_d2packagesfrozen asparagus spears (or -- use fresh)(‡X=€N1/2cupalmond halves -- browned.‡WI€ò1/4cupcheese -- grated (cook's pick).‡VI€ …1poundasparagus spears -- crisp cook‡U#€Æ2tablespoonssherry#‡T)€Ä1/8teaspoonmustard -- dry‡S€Ö1/2teaspoonsalt‡R€@1cupmilk‡Q#€h2tablespoonsflour *L*‚ c ƒC Asparagus W/ Orange Cream Sauce And CashewsAsparagus0:00Steam asparagus. Section orange; cut sections into lg. pieces. Add to Bechamel sauce; mix well. arrange asparagus in serving dish; sprinkle with salt. Pour sauce over asparagus; sprinkle with nuts. Yield: 8 servings.ƒ0 Q …y Asparagus With Cheese- Bacon SauceAsparagus0:00In heavy saucepan stir flour into melted butter until smooth;cook over low heat 3 minutes ( do not brown ).Add milk; continue cooking over low heat, stirring constantly, until nearly thickened. Add cheese;stir until cheese is melted and sauce is bubbling. Add salt, pepper, nutmeg and crumbled bacon. Serve over hot drained asparagus. 6 serv. From the kitchen of Joan Holden WÞ¿”mS/ìÊ©‡f0ñЦ…\@#áÁ¥|W"ˆ!'†1tablespoonvegetable oil&ˆ9† V1poundfresh asparagus spearsˆ†Ö1/4teaspoonsaltˆ!† 11teaspooncornstarchˆ† g2teaspoonssoy sauceˆ!!†›1tablespooncold water‡ -…Õchives -- minced‡~…ÿ3/4cupolive oil&‡}#-…Á2tablespoonstarragon vinegar‡| /…¼1/2lemon -- juice of'‡{ I…-----sheryl house fgkg27a-----‡z!„ g1tablespoonsoy sauce‡y -„™coarsely chopped‡x+„1/2cuproasted cashews3‡w!I„ e1tablespoonfresh ginger root -- fine chop‡v!„S2teaspoonssesame oil‡u#„ÿ2tablespoonsolive oil‡t„ ‰1 1/2poundsasparagus‡s 9„-----elaine radis-----&‡r9ƒ1/2cupcashew nuts -- chopped‡q 'ƒƒsalt to taste!‡p 9ƒ?1recipe bechamel sauce‡o %ƒH1fresh orange$‡n+ƒ2 1/2poundsfresh asparagus(‡m Kƒ-----lisa crawley tspn00b-----‡l -‚ …14asparagus spears‡k+‚+2slicesbacon -- cooked ¤|¤T 7 ‚[ Asparagus VinaigretteAsparagus0:00Whisk ingredients together. Pour over fresh cooked asparagus, garnish with sliced pimento's and chill. Serve over lettuce. Enjoy, Sheryl MM Format Norma Wrenn npxr56bƒ 5 …5 Asparagus W/ CashewsAsparagus0:001. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately. ÊÊ„2 ? ˆ Asparagus Tomato Stir-FryAsparagus0:00Combine first 4 ingred. in sm. bowl, stirring until blended. Set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife. Cut asparagus diagonally into 1 1/2" pieces. Set aside. Pour oil around top of preheated wok, coating sides; heat at med. high for 2 min. Add asparagus and green onions; stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg. mixture in wok; cook until thickened and bubbly. Add tomato, and cook just until heated. Serve immediately. EÖ§vH$ðÚ¾›}S"Ú¾¤aDëÀ—xE0ˆQŠ1canwaterchestnuts -- coarsely choppedˆ#‰¹2tablespoonsbutter&ˆ5‰ ‰1/2poundasparagus -- trimmed(ˆ#1ˆä2tablespoonsparmesan -- grated1ˆMˆ w4ouncesmozzarella cheese -- thin sliced"ˆ#%ˆÂ18 ounces cntomato sauceˆˆ•1/4teaspoonthymeˆ#ˆ€1poundcn tomatoes"ˆ'ˆ~1/4teaspoontabasco sauceˆˆÖ1teaspoonsaltˆ#ˆœ3tablespoonsoil'ˆ#-ˆ´10millilitersgarlic -- mincedˆ -ˆJ1onion -- chopped.ˆ?ˆ1 1/2poundsfresh asparagus -- cooked'ˆ Iˆ-----lisa crawley tspn00b-----ˆ‡¦1/2teaspoonpepper ˆ#‡ ‚1/2teaspoondry mustardˆ‡Ö1/2teaspoonsaltˆ ‡@4cupsmilkˆ  ‡4eggsˆ  5‡¹8bread slices -- thin!ˆ  9‡ó4american cheese slices+ˆ G‡ ‰1canasparagus -- pieces or spears.ˆI†"2smalltomatoes -- cut in thin wedges,ˆ?†`1 1/2cupsfresh mushrooms -- sliced'ˆ E†¯4green onions -- sliced diag. ¤¤„X - ˆm Asparagus StrataAsparagus0:00Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook óbóˆ( - Asparagus OmeletAsparagus0:00cl Garlic; minced 1/2 lb Mushrooms; sliced 4 Eggs; lightly b;ƒ 5 …i Asparagus ParmigianoAsparagus0:00Drain cooked asparagus; arrange in shallow baking dish. Saute onion and garlic in oil in saucepan til golden. Add salt, Tabasco sauce, and tomatoes; simmer, uncovered, 10 min. Add thyme and tomato sauce; simmer 20 min. Pour over asparagus. Place slices of mozzarella cheese over top. Sprinkle with Parmesan. Bake in preheated 350 oven 30 min. Yield: 6-8 servings.eaten 2 tb Milk 1/2 ts Salt 1/4 ts Dried basil; crushed OR 3/4 ts Fresh basil; minced 1 ds Freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately From: File Edna (Fred's) tt… 5 ‰E Impossible AsparagusAsparagus0:00Heat oven to 400 degrees.|Lightly grease 10" pie plate.|Reserve 1/4 cup of the water chestnuts.|Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate.|Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high.|Pour into pie plate.|Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes.|Cool 5 minutes.|Garnish with water chestnuts and pimientos.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98 X¾™xB(ïÌ®‰^;" óÕ¬‚\Eðا„X)ˆ9C ‰1cupasparagus -- finely chopped ˆ8 9œoil -- for deep frying.ˆ7GŒ …6mediumasparagus spears; cook -- cutˆ6 !ŒÚ2egg whites ˆ5#Œ ‚1/4teaspoondry mustard/ˆ4#?Œ B2tablespoonsparmesan cheese -- gratedˆ3Œ L1/2cupmayo#ˆ27ŒÇ112"or 4 6" boboli shells'ˆ1#/‹¥2tablespoonsfresh lemon juice&ˆ0 C‹2eggs; hard boiled -- mincedˆ/#‹ 33/4cuphalf-n-halfˆ.‹@3/4cupmilkˆ-‹h1/4cupflourˆ,‹¹1/4cupbutter ˆ++‹2poundsfresh asparagus(ˆ* K‹-----lisa crawley tspn00b-----"ˆ)5ŠZ1jarpimientos -- choppedˆ(Š¦1/4teaspoonpepper ˆ'#Š À1/2teaspoongarlic salt$ˆ&5Š3/4cupBisquick. baking mixˆ% Š3eggsˆ$Š@1 1/2cupsmilk3ˆ#MŠd1 1/2cupssharp cheddar cheese -- shreddedˆ")ŠN1/2cupchopped onions"ˆ!5ŠZ1jarpimientos -- chopped?ˆ gŠd1packagefrozen asparagus spears -- thawed and drained ò9ò‚C ; „5 Cheesy Asparagus BoboliAsparagus0:00Blend together mayo, cheese and mustard. Beat egg whites until stiff peaks form; fold into mayo mixture. Arrange cut asparagus on Boboli. Spoon mayo mixture over asparagus. Bake on ungreased baking sheet at 450~ about 8 to 10 minutes or until puffed and lightly browned. (wrv)ƒC M †# Fresh Asparagus With Cream SauceAsparagus0:00Cook asparagus and keep it warm. Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. Add milk and cream gradually; stir constantly. Cook over low heat until smooth and thick. Reserve 1 ts egg; add remainder to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon juice. Pour sauce in gravy boat; sprinkle with reserved egg. Yield: 4 servings. ±±„K 1 ˆO Asparagus Won TonsAsparagus0:00in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. MÙ²[/è¼—uI-ÿÞ˲oT0ýÚ¼šiMˆTÖ1/2teaspoonsalt.ˆSEq1/2poundmushrooms -- sliced (2 cups)ˆR+1poundfresh asparagusˆQ!¹1tablespoonbutter ˆP 9ÿgrated parmesan cheeseˆO 7 Œfreshly ground pepperˆN Ösalt!ˆM% 1/2teaspoonmeat extractˆL '11bouillon cubeˆK)Ž1/2cupdry white wineˆJ%ˆ1 1/4cupsarborio riceˆI¹1/4cupbutterˆH J1onionˆG ‰2 1/4poundsasparagus+ˆF9Ž I1/2teaspoonoregano -- dried wholeˆEŽÖ1/2teaspoonsalt)ˆD!5ŽÍ1tablespoonlemon juice -- freshˆC#Ž3tablespoonspine nuts"ˆB =Ž¦pepper -- freshly ground)ˆA5Žˆ1/2teaspoonbasil -- dried whole(ˆ@#/Ž´10millilitersgarlic -- crushedˆ?Žÿ1/4cupolive oil)ˆ>?Ž ‰1poundasparagus -- fresh spears!ˆ= ; gsoy sauce -- (optional)0ˆ<M\1/4cupwater chestnut -- finely chopped$ˆ;1 €1packagevegetable soup mix$ˆ: =S20won ton wrappers (3" sq) RR…* g ‰W Asparagus With Toasted Pine Nuts & Lemon DresAsparagus0:00Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sauti pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. †l 3  Asparagus With RiceAsparagus0:00Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onion. Melt the butter in a saucepan and gently fry the onion and the asparagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asparagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately. éé„ e ‡+ Asparagus With Mushrooms And Fresh CorianderAsparagus0:00Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. JÍ®…\9óÂŽ]A×®j@óʪ‰fJˆm“ ‰1poundasparagus ˆl#!’S2tablespoonssesame oilˆk!’ g1tablespoonsoy sauceˆj'’ý1/4cupchicken broth&ˆi#-’ê2tablespoonsblack bean sauceˆh 5’& cut into 2" pieces*ˆgA’1poundfresh asparagus; -- stalks'ˆf#-’´20millilitersgarlic -- minced#ˆe#'’2tablespoonsvegetable oilˆd /’zdavis (mwmv49a)&ˆc9‘1/4cupfresh basil -- chopped&ˆb!/‘´1tablespoongarlic -- choppedˆa‘d1/3cupmargarine"ˆ` ?‘-----for the topping-----ˆ_ -‘-- boiling water.ˆ^A‘"2teaspoonsdried basil -- or 2 sprigs1ˆ]#A‘´30millilitersgarlic -- peeled and split.ˆ\G‘ ‰3poundsasparagus; trimmed -- cleanedˆ[ 7‘-----adena potok-----"ˆZ ?‘-----philly.inquirer----- ˆY ;‘-----i.e.s.jjgf65a-----&ˆX Cì1freshly ground black pepper&ˆW#-w2tablespoonschopped shallotsˆV#¹2tablespoonsbutter0ˆU#Az4tablespoonschopped -- fresh coriander ³³„I K ˆ1 Asparagus With Garlic And BasilAsparagus0:00Arrange asparagus in a layer in large,deep skillet along with the garlic and basil.(This may have to be done in two batches.)Pour boiling water over to about 1" deep.Cover and bring to a boil.Cook for 8 minutes or until crisp-tender.|While the asparagus is cooking,prepare the topping by melting the margarine in small pan.Add the garlic and saute for 1 to 2 minutes.Stir in basil.|Drain asparagus,discarding split garlic (and basil sprigs,if used.),and arrange in serving dish.Spoon basil topping over.Makes 8 to 10 servings..... „o 5 ‰ Stir-Fried AsparagusAsparagus0:00Add oil to a large nonstick skillet or wok over medium-high heat. Add garlic and stir for about 1 minute. Add asparagus tips and stalk pieces and stir-fry for 3 minutes. Mix together black bean sauce, chicken broth, soy sauce and sesame oil in a small container, then pour over asparagus. Stir and let cook for another minute until sauce is heated through and asparagus is tender-crisp. Serve immediately.|From Candy Sagon, "Washington Post", 4/22/92.|Per serving: 171 calories, 5 gm protein, 8 gm carbohydrates, 15 gm fat, 2 gm saturated fat, 2 mg cholesterol, 1063 mg sodium. ƒ!ƒƒ e …9 Spargel In Weisser Sosse (White Asparagus InAsparagus0:00Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.ƒ[ 5 †k Stir Fried AsparagusAsparagus0:00Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry bouillon; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillon mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving. OЫ{cAé¹—nI2Ó·b#âÅšnO‰#–¹2tablespoonsbutter)‰?–1poundfresh asparagus -- cooked(‰ K–-----lisa crawley tspn00b-----‰ /•-- into 1" pieces>‰_• V1 1/2poundsfresh asparagus spears -- trimmed and cut<ˆ_•›2packagesfrozen asparagus cuts -- or (10 oz. each)ˆ~#•@2tablespoonsmilk5ˆ}[•'1cancream of asparagus soup -- (10 3/4 oz.)ˆ|”Ö1/4teaspoonsalt-ˆ{=”k1/8teaspoonnutmeg -- freshly grated,ˆzC”k4ouncesham -- cut into julienne stˆy”@1/2cupmilk"ˆx3”1/2cup-- asparagus liquid&ˆw#-” ø2tablespoonsunbleached flourˆv#”d2tablespoonsmargarine-ˆuC” ½29ounceswhite asparagus -- (2 cans)/ˆtA“¦1/8teaspoonpepper -- fresh ground blk#ˆs#'“2tablespoonsvegetable oilˆr!!“ 11tablespooncornstarchˆq“1/2cupwater-ˆpA“q1 1/2cupsmushrooms, fresh -- sliced"ˆo!'“1tablespoonwater -- cold-ˆn=“Ä1/2teaspooninstant chicken bouillon !Ž!‚i - … Lemony AsparagusAsparagus0:00Place cooked asparagus in shallow greased casserole in single layer. Melt butter; heat until golden brown. Blend in mayo, seasonings, and lemon juice; pour over asparagus. Sprinkle with crumbs, then cheese. Bake in preheated 375 oven 15 min. or til browned. Can be prepared in advance and reheated. Yield: 4-6 servings.‚n + … Saucy AsparagusAsparagus0:00In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often.|Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally.|Serve with grated Parmesan cheese if desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 `ãÇ£€\=÷Ц‰dCçË ‡pL"Õ³˜|`‰˜Ö1/8teaspoonsalt‰˜Æ1teaspoonsherry‰˜H1teaspoonsugar‰#˜ g2tablespoonssoy sauce+‰;˜¥2teaspoonsfresh ginger -- chopped‰ 1˜Glengthwise in half'‰9˜—24largeshrimp; cleaned -- and!‰##˜æ2tablespoonscooking oil‰˜2cupswater‰˜H1inchlengths(‰C˜2bnfresh asparagus -- cut into‰ +˜ ?garnett pjxg05a'‰ G—Òlemon rind strips -- optional/‰;—»1 1/2teaspoonssesame seeds -- toasted‰#—Í1teaspoonlemon juice"‰+—ù1teaspoondark sesame oil‰!—1tablespoonwater'‰#/—Ö2tablespoonsrice wine vinegar$‰ +—1 1/4poundsfresh asparagus‰  '—Fgrosz vbff60a)‰ ?– B1/3cupparmesan cheese -- grated‰ %–n1/2cupbread crumbs!‰ +–¼1/2largelemon -- juiced ‰#– ‚1/8teaspoondry mustard!‰%–1/8teaspoonwhite pepper‰–Ö1/4teaspoonsalt‰!–õ1/2cupmayonnaise Û“Ûƒ4 = † Jumbo Shrimp & AsparagusAsparagus0:00Add the asparagus pieces to the water. Bring to a boil and continue to cook for 3 minutes. Drain and save 2 Tbs. of the cooking liquid. Heat the cooking oil in a heavy skillet. Add shrimp pieces and cook until the color changes..about 5 minutes. Add the asparagus, ginger, soy sauce, sugar, sherry and salt. Finally, stir in the 2 Tbs. asparagus water and continue to cook for 5 minutes.‚i 9 … Lemon-Sesame AsparagusAsparagus0:00Snap off tough ends of asparagus. Remove scales if desired. Steam 4 minutes or until crisp tender. Set aside and keep warm. Combine vinegar and next 3 ingredients; stir well. Pour over asparagus; toss gently to coat. Sprinkle with sesame seeds; garnish with lemon rind, if desired. FROM: MICHAEL GROSZ (VBFF60A) l‚b E „i White Asparagus In Ham SauceAsparagus0:00Drain asparagus; reserve 1/2 c liquid. Heat butter in saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk; stir constantly over low heat until sauce thickens and bubbles. Add ham and seasonings. Gently stir in asparagus; heat through, do not boil. Serve in preheated serving dish.ƒ I …A White Asparagus In White SauceAsparagus0:00Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. IÒ°‡dMïÓ¨z[=꺜€Q,É”sI'‰7#/›72tablespoonssoy or fish sauce‰6 5›æslightly undercooked2‰5G› ‰1 1/2poundsasparagus; snapped -- steamed8‰4!S›I1tablespoonserrano or jalapeno chile -- minced%‰3!-›´1tablespoongarlic -- minced"‰2!'›1tablespoonvegetable oil,‰1 S›-----cook's illustrated 5/6 93-----‰0šÖ1/4teaspoonsalt‰/šk1/8teaspoonnutmeg-‰.Eš×4ouncescooked lean ham -- julienned‰-š@1/2cupmilk9‰,_š]1/2cupreserved cooking liquid from -- asparagus‰+#šh2tablespoonsflour‰*#š¹2tablespoonsbutter+‰)Eš ¬2canswhite asparagus 14 1/2 oz ea(‰( Kš-----lisa crawley tspn00b-----‰'™Ö1/4teaspoonsalt+‰&9™k1/8teaspoonnutmeg; freshly grated-‰%E™k4ouncesham;cut into julienne strips‰$™@1/2cupmilk ‰#-™,1/2cupasparagus liquid&‰"#-™ ø2tablespoonsunbleached flour‰!#™d2tablespoonsmargarine+‰ ?™ ½29ounceswhite asparagus; (2 cans) '†'‚[ ? „a Swiss Asparagus Au GratinAsparagus0:00Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned.„v g ˆo Thai-Style Asparagus W Chiles, Garlic & BasilAsparagus0:001. Heat a wok or large, deep skillet over high heat. Add oil and swirl to coat surface. 2. Add garlic and minced chile; toss until garlic begins to turn golden, about 15 seconds. 3. Add the asparagus; stir-fry until coated with oil, about 15 seconds. 4. Add soy sauces and 1 tablespoon water; stir-fry until basil wilts. Serve hot or at room temperature. Note: Adapted from a recipe by Nancie McDermott (author of Real Thai, Chronicle Books, 1992), this Asian-style dish needs only simple grilled chicken or fish and steamed rice to round out its full flavors. FÔ·šyH ôÜ©oL éË }]E) õÙ·–y_F‰Rž¹1/4cupbutter‰Q 'ž5boiling water‰Pž ‰2poundsasparagus‰O#1teaspooncelery seed‰N%X1teaspoonwhole cloves‰M$3stickscinnamon‰LH1/2cupsugar‰KÖ1/4teaspoonsalt‰JM1/4cupsalad oil‰I1/2cupwater‰H' œ2/3cupwhite vinegar ‰G+2poundsfresh asparagus(‰F K-----lisa crawley tspn00b-----‰Eœ¦1/8teaspoonpepper ‰D#œ ‚1/2teaspoondry mustard=‰C#[œ02tablespoonskraft touch of butter -- spread, melted ‰B-œa1/4cupdry bread crumbs7‰A[œ2ouncesfinely shredded natural -- swiss cheese0‰@Cœ …1 1/2poundsasparagus spears -- trimmed‰?œ1/2cupwater‰> !›¿red pepper:‰= m›°diagonal into thin ovals -- or 9 thin strips cut.‰<I›­3largechiles of your choice -- slice‰;-›ˆ1cupbasil -- chopped‰:!›H1tablespoonsugar‰9!›1tablespoonwater)‰89›¦1teaspoondark soy sauce (opt'l) :™:‚[ / „q Asparagus In WineAsparagus0:00Wash asparagus and snap off ends. Lay spears in shallow pan and cover with salted boiling water to cover. Bring to a boil and simmer for 8 mins. Drain and turn into buttered ramekins (4). Melt butter and stir in wine. Pour over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425' for 15 mins.‚c = „s Sweet And Sour AsparagusAsparagus0:00Prepare and cook asparagus. Remove from pan; set aside. Combine remaining ingred. in saucepan; bring to boil. Place asparagus in shallow glass dish; pour vinegar mixture over. Cover and chill 24 hrs. Drain before serving. Equal amts. of canned, green asparagus spears can be substituted for fresh asparagus. iãÇ©|^M-éؾ¤ŽdG1 ߥŒiM*ÿÖ¶Œi ‰n+¢J1mediumonion -- sliced'‰m?¢`1cupfresh mushrooms -- sliced‰l+¢ß1canwater chestnuts&‰k9¢ Ð1poundfresh shrimp -- cooked(‰j K¢-----lisa crawley tspn00b----- ‰i!#¡Í1tablespoonlemon juice‰h¡Ö1/2teaspoonsalt ‰g-¡!1/4cupslivered almonds‰f¡¹1/4cupbutter7‰eY¡!2poundsfresh asparagus or 2 bx froz -- cooked(‰d K¡-----lisa crawley tspn00b-----$‰c+ ð1 1/2poundsfor 4 servings.‰b   ‰asparagus‰aŸH1/2teaspoonsugar'‰`#/ŸG3tablespoonscanned bean sauce‰_ ŸMsalad oil‰^Ÿ´2clovesgarlic‰]Ÿ/2mediumonions‰\ Ÿwtips+‰[AŸ,2poundsfresh asparagus with tight‰Z Ÿ gsoy sauce‰Y!Ÿ 11teaspooncornstarch‰X ŸÖsalt‰W#Ÿß1poundflank steak*‰V OŸ-----sharron solomon jnxv02b-----‰Už¦1/4teaspoonpepper‰TžÖ1/2teaspoonsalt‰S!žä1/4cupwhite wineskin. Heat a wide frying pan or wok over highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add garlic and cook just until pale brown. Remove and discard. Add meat, stir frequently, and cook until almost browned. Remove to a bowl. Add 3 tablespoons more oil. Add onion. Cook a minute or two stirring constantly. Make a little hollow on top of the onion; add bean sauce. Cook until onion starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off occasionally to stir well, just until asparagus is tender-crisp. Then, put the meat on top. Cook, stirring,just long enough to get the meat reheated. Serve at once. *TIPS: This is usually served over white rice. I always add more garlic, usually with the onion, and leaving it in. You can experiment with using flavored oil in part. Also, try a different Asian sauce if you have it on hand. Sharron MM Format Norma Wrenn NPXR56B Comments: Easy and Tried and True ?¹J?‚! 3 ƒE Asparagus AlmandineAsparagus0:00Drain cooked asparagus. Melt butter in sm. skillet. Cook almonds over low heat until golden brown, about 5-7 min.; stir constantly. Remove from heat. Add salt and lemon juice; pour over hot asparagus. Yield: 6 servings.ˆ 3 M Asparagus (Generic)Asparagus0:00Asparagus is low-calorie and spiked with vitamins A &b C. AlTŒ; ) ˜7 Asparagus BeefAsparagus0:00Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go. Then cut across the grain, in 1/8-inch thick strips. Put meat in bowl and add 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus carefully, break off tough ends, and cut diagonally into pieces about 1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut 1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and slice crosswise into 1/4" slices. Smash garlic cloves with flat side of knife or cleaver and remove Rlow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. ÇÇ„5" G ˆ Asparagus And Shrimp OrientalAsparagus0:00Shell; devein shrimp. Drain and slice water chestnuts. Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. tray. Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and sugar; cook, stirring, until veg. are crisp-tender. Add asparagus and shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with soy sauce; place orange sections on top. Cover; cook until mixture begins to steam; reduce heat. Simmer about 12 min. Serve on rice. Yield: 6 servings. TÔ¢e?#öضž|bD!üÞ¶iSA0îÛ¬ˆT1Š M¥ ‰2poundsasparagus -- trimmed, peeled and!Š-¥´2clovesgarlic -- minced,Š#9¥ ê2tablespoonsextra-virgin olive oilŠ ¤¦pepperŠ¤¹2ouncesbutter%Š7¤@1quartmilk -- or part creamŠ ¤ÖsaltŠ ¤waterŠ ¤ ‰asparagus#Š ?£ƒSalt to taste -- optional$‰5£j1/3cupgrated Romano cheese%‰~7£ ]1/4cupchopped fresh parsley‰}'£Ò1cupuncooked rice"‰|!'£1tablespoonvegetable oil ‰{-£´1clovegarlic -- minced‰z'£‚1cupchopped onion‰y£Ö1teaspoonsalt‰x+£1poundfresh asparagus‰w #¢Ôboiled rice‰v#¢ g2tablespoonssoy sauce‰u#¢H2tablespoonssugar*‰t7¢ Œ1/4teaspoonfreshly ground pepper‰s¢Ö1/2teaspoonsalt#‰r#'¢2tablespoonsvegetable oil:‰q%S¢u111 ounces cnmandarin orange sections -- drained/‰pA¢1 1/2poundsfresh asparagus -- steamed)‰oC¢I1cupcelery -- sliced diagonally ÆƆ6# /‹ Asparagus RisottoAsparagus0:00Side DishWash asparagus and cut off tough stalk ends. Boil in large saucepan in salted water 12 minutes. Drain, reserving cooking liquid; cut off asparagus tips. Set aside. Cook onion and garlic in oil in large skillet over medium-high heat. Add rice; stir 2 to 3 minutes.|Stir in 1 cup reserved asparagus liquid. Cook, uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining asparagus liquid and enough water to bring total amount of liquid added to 5 cups, allowing each to be absorbed before adding another.|Rice should be tender and mixture should have a creamy consistency. It will take approximately 25 to 30 minutes.|Stir in asparagus, parsley, cheese and salt, if desired.S(Internet Address)#www.usarice.com|Source#The Rice Council ¬Î_¬ƒ/& =„sy/Asparagus Soup Made EasyAsparagus0:00SoupsSlowly simmer the asparagus, not the tips, in 3 cups of the stock at least|30 minutes but preferably 1 hour. Blend at liquify in a blender until smooth. If asparagus is "woody" strain through a tea strainer. Use 1 cup of stock to rinse blender. Add butter or cream is desired. Salt and pepper to taste.Source#The Searchable Online Archive of Recipes (SOAR)NOTES : asparagusˆ/% QŒ-y‚_Asparagus Soup (Zuppa Di Asparagi)Asparagus0:00SoupsHeat the oil and garlic in a soup pot uY‚.$ )ƒ'y Asparagus SoupAsparagus0:00SoupsTake asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 quart good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious.Source#The Searchable Online Archive of Recipes (SOAR)ntil the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together.|When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot.|The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese.Source#The Searchable Online Archive of Recipes (SOAR)NOTES : To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip. DäIJ~RÿÓ«_>þ豉mJ4" çÈ¡ƒdDŠ% -¨J1/2onion -- choppedŠ$ 1¨¦pepper -- to tasteŠ#!¨¹3tablespoonbutter$Š" A¨ûvegetable salt -- to tasteŠ! /¨41potato -- chopped!Š  ;¨ ^celery salt -- to tasteŠ¨2cupswaterŠ ¨ˆbasilŠ¨@2cupsmilk Š-¨ò1/2cupcheese -- gratedŠ¨ ‰1bunchasparagus%Š C§salt and pepper -- to taste4Š!K§{2tablespoonfresh parsley -- finely choppedŠ§2cupwaterŠ§+2stripsbacon%Š3§1/4stickbutter or margarineŠ 3§5eggs -- well beatenŠ'§ d2 1/2cupcream or milk'Š3§ ‰1 1/2poundasparagus -- cut up%Š C¦salt and pepper -- to taste)Š#3¦¹2tablespoonsbutter* -- optionalŠ'¦™4cupschicken stock1ŠO¦ ‰1poundasparagus -- cut in one inch leng)Š=¥k6slicesItalian bread -- toasted1Š O¥ B1/2cupParmesan cheese -- freshly gratedŠ  ¥4eggsŠ '¥ý1quartchicken brothŠ  +¥salt and pepper   ƒo' ?†y Asparagus Soup With BaconAsparagus0:00SoupsIn a deep saucepan, bring the water to a boil. Add the bacon; cover and boil for 15 minutes. Discard the bacon. Add the asparagus; cover and simmer over medium-low heat until tender. In a mixing bowl, blend the eggs and cream. Stir this mix into the asparagus, adding the spices and butter.|Simmer for 2 minutes over low heat, stirring continuously. Remove from the heat and serve.Source#The Searchable Online Archive of Recipes (SOAR) ŒjûŒˆ6* )C cAsparagus TartAsparagus0:00July '97Preheat oven to 375:.|Press Greek Baking-Powder Piecrus_ˆ]) ==yAAsparagus Soup and StockAsparagus0:00Soups*** STOCK ***|Snap the lower end of the asparagus ^…( AˆWy Asparagus Soup With PotatoAsparagus0:00SoupsChop asparagus, setting aside tips for use later. simmer chopped|asparagus and chopped potato in 2 cups water, with 2 Tbs. butter, basil,|celery salt, vegetable salt and pepper to taste. Simmer until vegetables|are tender, and cool.|Place cooled broth and vegetables in blender and puree, slowly adding the 2 cups of milk. Saute onion, mushrooms and reserved asparagus tips with a pinch of garlic and a pinch of parsley in 1 tablespoons of butter. Add to soup mixture, simmer 15-20 minutes. Grate and add cheese, if desired, just before serving.Source#The Searchable Online Archive of Recipes (SOAR) ]çÁ§Œg7!÷Ó´˜z`AüÒ»‘rHéϸ›y]ŠAªñ3/4cupskim milkŠ@+ª1poundfresh asparagusŠ?!ªÚ2largeegg whitesŠ>ª2largeeggsŠ= 'ª—Cooking spray1Š< Yª¤1(10-inch) Greek Baking-Powder Piecrust(Š; I©äparmesan -- grated,for garnish'Š:5© M1teaspoonlemon peel -- gratedŠ9 1©¦pepper -- to taste'Š8;©œ1/2cuplight cream -- optionalŠ7©s7cupsstock'Š6!1©…1tablespoonparsley -- choppedŠ5©Ö1/2teaspoonsalt&Š4 C© 23leeks -- white parts,slicedŠ3#©¹3tablespoonsbutterŠ2 )©-----SOUP-----Š1'©8cupwater -- coldŠ0©Ö1/2teaspoonsaltŠ/ /©[4branches parsley!Š./©I1stalkcelery -- chopped'Š- E©+1carrot -- peeled and choppedŠ, © º1bay leaf-Š+K©ô1cupleeks greens -- roughly chopped"Š*1© ‰1poundasparagus* -- thinŠ) +©-----STOCK-----Š(¨…1pinchparsley#Š'3¨q1/2cupmushrooms -- slicedŠ&¨´1pinchgarlicwhere they break easily when bent. Rinse the ends well and roughly chop them into 1" pieces. Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.|*** SOUP ***|Cut off the tips of the asparagus and set aside. Roughly chop the stems into 1" pieces. Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed. Add the asparagus stems, salt and parsley. Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes. Blend the soup in a blender. Return soup to pot, stir in cream, if using, and thin it with more stock if necessary. Season to taste with salt, pepper and lemon peel.|In another pot, bring a few cups of water to a boil with a little salt. Cook the asparagus tips 1 1/2 to 2 minutes until they are done. Add them to the soup. Bring soup to a gentle simmer.Source#The Searchable Online Archive of Recipes (SOAR)NOTES : * - lower ends onlt into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375: for 7 minutes; cool on a wire rack.|Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 5-inch pieces. Steam asparagus, covered, 5 minutes or until tender. Rinse under cold water. Drain well; set aside.|Add skim milk and remaining ingredients to remaining egg mixture in bowl, and beat well. Pour egg mixture into prepared crust. Arrange steamed asparagus spokelike in egg mixture, alternating stems and tips. Bake tart at 375: for 35 minutes or until a knife inserted near center of tart comes out clean.|Serving Size: 1 wedgeSource#Cooking Light, July 1997, p.120|Copyright#) Cooking LightServing Ideas: For an elegant brunch entrie, arrange 2 ounces shredded smoked salmon in the prebaked crust. MÊwP)òϳ•^8Õ¹yO/ø̘qM!ŠY ;¬ gSoy sauce -- (optional)$ŠX =¬S20Won Ton wrappers (3" sq)1ŠWO¬ß1/4cupWater chestnuts -- finely chopped)ŠVC¬ ‰1cupAsparagus -- finely chopped4ŠUO¬a1envelopeInstant Spring Vegetable soup mixŠT 3¬·Oil for deep frying'ŠS G«Òlemon rind strips -- optional!ŠR%«1/8teaspoonwhite pepperŠQ«Ö1/4teaspoonsaltŠP«ñ3/4cupskim milk-ŠO?« ¾2teaspoonschicken bouillon granules0ŠNM«…2largepotatoes -- (1 Lb.) peeled and d#ŠM-«3 1/4cupswater -- divided4ŠLS«2poundsfresh asparagus -- cut into spearsŠKª¦1/4teaspoonpepperŠJªÖ1/4teaspoonsalt ŠI#ª01/4teaspoondried thyme ŠH ªšOR%ŠG3ª21teaspoonchopped fresh thyme$ŠF#+ªn2tablespoonsnonfat dry milk$ŠE5ª 1/4cupchopped fresh chivesŠD ªòcheese6ŠCYª ²1/4cup(1 ounce) finely grated fresh Parmesan:ŠBaª1/4cup(1 ounce) shredded Gruyhre or Swiss cheese ÄĆ8+ 7‹-y Asparagus VichyssoiseAsparagus0:00SoupsClean asparagus & cut into 1 inch pieces. Combine asparagus & 1/4 cup water in a 3 quart casserole. Cover with plastic wrap, turn back one corner to vent & microwave on high for 5 minutes. Let stand 3 minutes. Add remaining 3 cups water, potatoes & bouillon granules to asparagus Mixture.|Cover with plastic & vent. Microwave at high for 10 minutes stirring once.|Reduce power to medium & microwave 15 to 18 minutes. Let mixture cool slightly. Pour about 1/3 of mixture into processor & process until smooth. Transfer mixture to a large bowl. Repeat procedure with remaining asparagus mixture. Stir in milk, salt and pepper. Cover & chill about 8 hours. Stir well before serving. Garnish with lemon rind strips.Source#The Searchable Online Archive of Recipes (SOAR) ‰‰„s, 1]ˆO Asparagus Won TonsAsparagus0:00Chinese Low-calIn uncovered electric skillet, heat 3/4 inch of oil to 360 degrees.|Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. ÔÔ†(- M!‰9 ‚+Asparagus and Acorn Squash RingsAsparagus0:00VegetablesTrim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.|In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender.|Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vinegar and cider. Cook, stirring constantly, to reduce by half.|To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.NOTES : To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top BḜvI*ì yM8 ñÌ¡ŒjJ% ûÏ«ˆbBŠu'¯™3/4cupchicken stock#Št+¯©2teaspoonsblack soy sauce Šs#¯ÿ1/2teaspoonbrown sugar!Šr-¯´3clovesgarlic -- minced)Šq7¯Š2teaspoonsfermented black beansŠp ¯=SAUCEŠo¯H1pinchsugar"Šn)¯ü2teaspoonsthin soy sauceŠm!¯ 11teaspooncornstarchŠl!!¯K1tablespoondry sherryŠk ¯õMARINADE(Šj#1¯ ì3tablespoonspeanut or corn oil"Ši-¯ …12mediumasparagus spearsŠh )¯‡2chicken thighs(Šg I®2Salad greens (Bibb or Iceberg)Šf ®43bananas)Še I®_2ripe tomatoes -- cut in wedges$Šd5® ‰1poundasparagus -- steamedŠc+®1/4cupchopped parsley'Šb#/®2tablespoonschopped scallionsŠa#®Í2teaspoonslemon juiceŠ`®M1/2cupsalad oilŠ_%®ˆ1/3cupwine vinegar*Š^7® Œ1/8teaspoonfreshly ground pepper#Š]#'®2tablespoonsDijon mustardŠ\®Ö1/2teaspoonsalt&Š[9­2Smallor medium acorn squashŠZ -­U16Asparagus stalks ++‹J/ _]•'5 Asparagus and Chicken In Black Bean SauceAsparagus0:00Chicken ChineseMarinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy).|Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.|Preparation: Wash asparagus; peel tough whitfƒ{. M …q- Asparagus and Banana VinaigretteAsparagus0:00In glass baking dish, combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter.S(Internet address)#http://www.turbana.com/index.html|Source#Turbana Corporatione outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and|chicken stock; stir; reserve for 15 minutes.|Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.|Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.|Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens.|If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.S(Internet Address)# Qã²tY)Ó P. 긜|T6ßá‚Q.‹ E³q1/2poundMushrooms -- sliced (2 cups)‹ #³¹2tablespoonsButter‹ +³1poundFresh asparagus‹ ²Ö1/4teaspoonsalt/‹ A² í1/4teaspooncrushed dried thyme leaves"‹'²É1/2teaspoonminced garlic‹#²µ3tablespoonshoney%‹7² 1/4cupdark ale or dark beer‹'²1/4cupDijon mustard‹² ‰1poundasparagus/‹K±Ê1/3cupfresh parmesan cheese -- grated ‹!#±Í1tablespoonlemon juice‹!±ÿ1tablespoonolive oil‹+±1poundfresh asparagus,Š!;°$1tablespoonsake or other rice wineŠ~#°ÿ1teaspoonbrown sugar0Š}G°m1teaspoonpotato starch (or cornstarch)*Š|!7°™1tablespoontamari (or soy sauce)&Š{#%°M1 1/2tablespoonsrice vinegar-Šz!=°?1tablespoonfermented black soybeansŠy '° P2garlic cloves;Šxa°Z1/4poundbrown button mushrooms (or mixed mushrooms.ŠwI° ‰1poundasparagus -- stiff ends peeledŠv -¯©Cornstarch pasteide DishCut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.|Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.|Fill a glass with water and set handy next to the stove. Put a skillet over high heat. hen the pan is hot, dump the garlic mixture into the pan.|Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed.|Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.S(Internet Address)# &‘p&‚F2 O ƒ Asparagus with Honey-Garlic SauceAsparagus0:00Add asparagus to boiling, salted water and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.S(Internet address)#http://www.honey.com/|Source#The National Honey Board‚1 7!ƒY Asparagus with CheeseAsparagus0:00VegestableHeat oven to 400 degrees|Arrange asparagus in a 13x9 inch baking dish. Drizzle with oil and lemon|juice.|Bake in preheated oven 12-15 minutes.|Sprinkle with cheese|Return to oven and bake just until cheese melts - about 5 minutes‡y0 gay5 Asparagus and Mushrooms with Black Bean SauceAsparagus0:00Chinese Sh áá„3 e!‡' Asparagus with Mushrooms and Fresh CorianderAsparagus0:00VegetablesTrim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces.|Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. N×»“b6øÏ«f;뺘i=ß­vN%‹$ Cµ}Basil leaves -- for garnish4‹#Sµí8ouncesBrie cheese -- cut into 1/8-inch sl/‹"%=µž81 ounce slicCanadian bacon -- cooked2‹! [µ 34Bays English Muffins -- lightly toasted&‹ !/µ´1tablespoongarlic -- crushed)‹#3µô2tablespoonsDijon-style mustard,‹#9µ2tablespoonsfresh basil -- chopped‹#µÿ2tablespoonsolive oil.‹ Sµ32red peppers -- quartered roasted, p+‹ Kµ …12asparagus spears -- cut in half‹ 7´ ŒFreshly Ground Pepper(‹3´ E1/2teaspoonDried Whole Oregano&‹/´ I1/2teaspoonDried Whole Basil‹´Ö1/2teaspoonSalt!‹/´´1Clovegarlic -- crushed&‹!/´¥1tablespoonFresh Lemon juice‹´ÿ1/4cupOlive oil‹#´3tablespoonsPine nuts)‹?´ ‰1poundAsparagus -- fresh spears.‹#=³z4tablespoonsChopped, fresh coriander%‹ C³ìFreshly ground black pepper‹³Ö1/2teaspoonSalt&‹#-³w2tablespoonsChopped shallots   …\4 uc‰W Asparagus with Toasted Pine Nuts & Lemon VinaigretteAsparagus0:00Low-cal VegetablesSnap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter.|Saute pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.|Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. tæwt7 5‚=y Asparagus-Cream SoupAsparagus0:00SoupsSaute vegetables in butter for 5 minutes. Add water and bouillon cube; simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve.Source#The Searchable Online Archive of Recipes (SOAR)‡j6 KŒqyAsparagus, Leek and Potato SoupAsparagus0:00SoupsParsley butter: Mix the first 4 ingredientn„5 O†5 Asparagus, Brie and Bacon MuffinsAsparagus0:00AppetizerCook asparagus in rapidly boiling water until tender, about 5 minutes, drain.|Cut roasted peppers into thin strips. In small bowl, whisk together oil, basil, mustard and garlic.|Brush on muffin halves. Place on ungreased baking sheet.|Layer bacon, red pepper, asparagus and brie evenly over muffins.|Broil 6 inches from heat until brie melts, about 1 minute.|Garnish with basil leaves. Serve immediately.S(Internet Address)#http://www.bays.com|Source#Bays Corporations in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using). Melt 1/4 cup unsalted butter in heavy large saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes. Mix in stock and potatoes. Bring to boil.|Reduce heat, cover and simmer until potatoes are tender, about 12 minutes. Add asparagus and simmer until crisp-tender, about 3 minutes. Discard bay leaf. Season to taste with salt and pepper. Ladle soup into bowls. Top each with dollop of parsley butter and serve. This sounded very good, but my husband likes cream soups, so I added a FL sweet onion to the potato mixture and pureed all before I added the asparagus to the creamy soup.Source#The Searchable Online Archive of Recipes (SOAR)NOTES : * Leeks: Use the white part and only 1 inch of the green part ^ܲ{_A'Ùª”b*Ñ°“gH Ô³|^‹=#·ˆ2tablespoonsbasil‹<#·ù2tablespoonstarragon‹;·j1cupcream‹:!· g1tablespoonsoy sauce2‹9 [·C1vegetable beef broth soup -- or chicken‹8·4cupwater&‹7 C·1red potato -- chopped small‹6#·¹3tablespoonsbutter)‹5 I·¯4green onions -- chopped thinly‹4 +· 23leeks -- sliced‹3)·ý1clovepressed garlic/‹2I· ‰2poundsasparagus -- cut diag 1" piece$‹15¶ ‰1poundasparagus -- trimmed5‹0M¶…1 1/2poundspotatoes -- red new -- quartered/‹/M¶™6cupschicken stock -- or canned broth‹. ¶ º1bay leaf,‹-;¶01/2teaspoondried thyme -- crumbled&‹, C¶ 23leeks -- large -- chopped *"‹+1¶¹1/4cupbutter -- unsalted‹* )¶-----SOUP-----‹)¶¦1/8teaspoonpepper‹(¶Ö1/8teaspoonsalt4‹'#I¶¹3tablespoonsbutter -- unsalted -- softened'‹&;¶…1/3cupparsley -- fresh minced!‹% =¶-----PARSLEY BUTTER----- cc…8 7 ‰e Asparagus-Potato SoupAsparagus0:00Place all ingredients except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes.|Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese. KÌ•^;óקtPA"ôÊ€JЭZK ‹S ºšOR"‹R 9º ê72extra-large egg whites+‹Q!9¹ÿ1Tablespoongrated Parmesan cheese ‹P'¹1teaspoonvegetable oil@‹Om¹r1/2cuplowfat Monterey Jack or Swiss cheese -- shredded4‹N a¹Jpieces or frozen, thawed asparagus, cut up3‹MS¹â1/2cupcooked asparagus -- cut into 1-inchG‹Lm¹1 1/4teaspoondried basil or fine herbs Dash pepper -- crushed'‹K!1¹b1Tablespoonsliced green onion+‹J#7¹M2Tablespoonsnonfat or lowfat milk‹I%¹21/2cupEgg Exchange ‹H ¹šOR!‹G 9¹ ê6extra-large egg whites0‹F#A¸ä6tablespoonsParmesan -- freshly grated-‹E=¸¦1/4teaspoonpepper -- freshly ground‹D¸Ö1/2teaspoonsalt"‹C'¸ ç1/8teaspoonground nutmeg ‹B#¸Z1/4teaspoonground mace ‹A'¸ý3 1/2cupschicken broth4‹@S¸J1mediumyellow onion -- peeled and cut into4‹?U¸É1largebaking potato -- peeled and cut into1‹>O¸ ‰1poundasparagus -- trimmed, and cut int TT…(9 Gc†c!/Asparagus & Parmesan FrittataAsparagus0:00Breakfast VegetarianIn a large bowl, whisk together egg whites, milk, onions, herbs and pepper until well combined. Stir in asparagus and cheese. Preheat broiler.|Heat oil in an 8-inch, oven-proof, nonstick skillet or omelet pan. Pour in egg white mixture. Cook without stirring over medium heat, about 4 to 5 minutes or until mixture is nearly set. Sprinkle Parmesan cheese over frittata; place under broiler until top is set and lightly browned.S(Internet Address)#http://www.eggcom.com|Source#California Egg CommissionServing Ideas: A frittata is a crustless quiche! Serve with a tossed green salad. 00…L: Uc‡%‚= Asparagus & Parmesan Frittata for 24Asparagus0:00Breakfast VegetarianPreheat oven to 3250F. In an oversized bowl (or two batch-es) whisk together egg whites, milk, onion, herbs and pep-per until well combined. Stir in asparagus and cheese.|Spray two 13x9x2-inch pans with aerosol cooking spray; pour half of mixture (6 cups) into each pan. Sprinkle 1/3 cup grated Parmesan over mixture in each pan. Bake 30 to 35 minutes or until knife inserted off-center comes out clean. Let stand 5 minutes; cut each frittata into 1 2 squares.S(Internet Address)#http://www.eggcom.com|Source#California Egg Commission|Description#This recipe tor 24 servings is sure to be the "star' at your next >â·’V8̆]6Ù²ˆY/ ׸w\>‹j½¦1/2teaspoonpepper‹i½Ö2teaspoonssalt‹h½@5cupsmilk(‹g G½E8egg yolks* -- slightly beaten‹f'½ý2cupschicken broth2‹eK½ ‰4packagesasparagus -- frozen cut (10 oz) ‹d-½J1/2cuponion -- chopped'‹c#/½”4tablespoonsCRISCO Shortening,‹bI¼1cupFrench fried onion ring (3 oz)'‹a=¼ @2cupsCheddar cheese -- grated$‹`3¼q4ouncesMushrooms -- sliced$‹_9¼©1cupCream of mushroom soup3‹^U¼2cupsFresh Asparagus -- cut in 2" lengths$‹]7»4cupsHot cooked Brown Rice&‹\9ºÿ2/3cupgrated Parmesan cheeseC‹[mºr4 1/2cupslowfat Monterey Jack or Swiss cheese -- shredded4‹Z aºJpieces or frozen, thawed asparagus, cut up2‹YSºâ6cupscooked asparagus -- cut into 1-inch‹Xº¦1/2teaspoonpepper9‹W!Uº ¸1Tablespoondried basil or fine herbs -- crushed"‹V1ºb3/4cupsliced green onion(‹U7ºM1 1/2cupsnonfat or lowfat milk‹T%º26cupsEgg Exchange HÆH‚z< 3]„[ Asparagus CasseroleAsparagus0:00Casseroles Low-calButter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.„6; ?!ˆ Asparagus Cashew Stir-FryAsparagus0:00VegetablesCook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.|In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through.|Serves 4-6|VARIATIONS: 3-4 cups broccoli florets may be substituted for asparagus ¼&¼‚f> /!ƒW' Asparagus DelightAsparagus0:00VegetablesButter 1-1/2 quart casserole dish. Place in it a layer of half the vegetables, soup, and egg slices. Sprinkle with half of the peanuts and cheese.|Now add another layer and end with cheese on top. Bake at 3500 F until it bubbles.S(Internet Address)#http://aboutpeanuts.com/|Source#Virginia Carolina PeanutsƒV= 5 † SAsparagus Cream SoupAsparagus0:00In medium saucepan melt Crisco; add onion and cook until tender.|2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over|high heat.|3. Transfer mixture to blender and puree. (Or force mixture through a find|wire sieve.) Add beaten egg yolks.|4. Return mixture to saucepan. Stir in milk, salt, pepper and hot pepper|sauce. Reheat before serving; DO NOT BOIL. Makes 3 quarts.NOTES : * Use clean, uncracked eggs HÝ yQ) ЛwEüÜÀ£z[1 åȬrH'Œ1À ï3/4teaspoonMinced fresh basil Œ ÀšOR(Œ3Àä1/4teaspoonCrushed dried basilŒÀÖ1/2teaspoonSalt‹#À@2tablespoonsMilk!‹~ 9À4Eggs -- lightly beaten%‹}3Àq1/2poundMushrooms -- sliced'‹|%-À´1small CloveGarlic -- minced‹{#À¹2tablespoonsButter&‹z5À ‰1/2poundAsparagus -- trimmed‹y¿H1/2teaspoonsugar‹x¿Ö1/2teaspoonsalt‹w¿¡2teaspoonsrice wine‹v!¿ g1tablespoonsoy sauce%‹u7¿Å6LargeCalifornia Fresh Eggs/‹tM¿q2cupsmushrooms -- sliced bean sprouts!‹s 9¿¯4green onions -- sliced2‹rU¿1lb.fresh asparagus -- cut in 2" lengths8‹q#Q¿2tablespoonsvegetable oil -- preferably peanut‹p'¾Q1cupgrated cheese%‹o;¾1cupchopped roasted peanuts%‹n A¾¾4hard-boiled eggs -- sliced$‹m%'¾ k110 3/4 ouncemushroom soup:‹l%S¾z115 ounce canasparagus OR green beans -- drained ‹k-½’8dropshot pepper sauce „„„x? 1c‡=! Asparagus Foo YungAsparagus0:00Main Course VegetarianIn 2 tablespoons oil, stir-fry asparagus and green onion for about 4 minutes.Add mushrooms and cook another minute.Add sprouts and cook 30 seconds.Remove vegetable mixture from pan. In bowl mix together, eggs, soy sauce, rice wine, salt and sugar.Divide egg mixture in half and pour into pan.Add half the vegetable mixture.|Cook until bottom is lightly browned. Turn and cook other side for about 1 minute.This makes one large foo yung. Repeat with second half of mixture.S(Internet Address)#http://www.eggcom.com|Source#California Egg Commission oo‡ @ -c Asparagus OmeletAsparagus0:00Cheese/eggs VegetablesCut asparagus into 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly.|Melt 1 tablespoon butter in 8-inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm.|In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately. PÓ­ƒaAúåƧˆoWF0üàÉ¢s^E-ë¦{P(Œ  Gï2green onions -- thinly sliced(Œ;ÃÎ4stripsturkey bacon -- choppedŒ )Ã4eggs -- beaten&Œ5à †12slicesJalapeno Jack cheese'Œ1Â$1/2TeaspoonCinnamon -- GroundŒÂh1/3CupFlourŒÂH1/2CupSugarŒÂ¹1/4CupButterŒ  ”TOPPING:,ŒIÂL2CupBlueberries -- Fresh or frozen$Œ+Âñ1/2TeaspoonVanilla extractŒÂ@1/3CupMilkŒÂÖ1/4TeaspoonSalt1ŒI -1TeaspoonBaking powder -- Double-actingŒÂh1CupFlourŒ  1EggŒÂH1/2CupSugarŒÂ¹1/4CupButterŒ 1Á¦Pepper -- to tasteŒ  1ÁkNutmeg -- to tasteŒ )ÁÝ1cupwhipping creamŒ Á@1cupmilk!Œ  7ÁÅ12California Fresh Eggs Œ -Áß1/2cupsliced mushroomsŒ'Á1/4cupchopped leeksŒ/Á÷1cupchopped asparagus'Œ;Á ‘1/2cupshredded Cheddar cheese#Œ7Ál1cupshredded Swiss cheese*ŒCÀì1DashFreshly ground black pepper BóBƒ-B E# …- [Blueberry Crunch Coffee CakeBaked Goods 0:00Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries.|Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test done.NOTES : Recipe by: A Very Berry Cookboo„ A -„!#+Asparagus QuicheAsparagus 0:00Bed and Breakfast Inns California Egg CommissionPreheat oven to 375: degrees. Grease 10" W 12" pan. Spread cheese on bottom of pan and top with vegetables.|Whisk together eggs, milk, cream, nutmeg and pepper. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean.S(Internet address)#http://www.eggcom.com |Source#California Egg CommissionNOTES : Kim Post Watson says that one of their inns serves this terrific recipe …wC Y#‰E/ Breakfast Grilled Cheese Mexican StyleBaked Goods0:00Side DishChop 4 cheese slices; combine with eggs and set aside. Saute turkey bacon and green onions in butter until onions are translucent.|Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm. Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in clean skillet.|Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.|Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association iݾœc@Þ·‹kH&ºiJ1 þßµi$Œ9+Å 1/4teaspoonground cinnamon"Œ8#%Å!2Tablespoonsorange juice'Œ77ÅM1 1/4cupnonfat or lowfat milkŒ6%Å21/2cupEgg Exchange Œ5 ÅšOR!Œ4 9Å ê3extra-large egg whitesŒ3 %Å#FRENCH TOASTŒ2Å1/4teaspoonvanillaNŒ1Å 4ounceslight Neufchatel or light cream cheese -- softened and cubedCŒ0sÅ<1/4cupcanned, juice-packed pineapple -- crushed,undrained#Œ/ ?ÅžPINNEAPPLE-CHEESE TOPPINGŒ.+ÄÁ1/3cupchopped walnuts Œ- 7Ä !1ripe banana -- mashedŒ, 1Ä+1carrot -- shreddedŒ+ Ä2eggsŒ*Äñ1cupskim milk$Œ)9Äÿ1cupbran flakes -- crushed Œ(Ä$1 1/2teaspoonscinnamonŒ'ÄÖ1/4teaspoonsalt Œ&'Ä -1teaspoonbaking powder Œ%#Ĉ1/2teaspoonbaking soda6Œ$YÄ 1/4cupBig Chief golden brown sugar -- packedŒ#/ĵ1cupall-purpose flourŒ" 1ùButter -- softened Œ!+à .8slicessourdough bread ¿¿ŠEE o#c!ƒBaked French Toast With Pineapple- Cheese ToppingBaked Goods0:00Breakfast VegetarianIn blender container or food processor bowl (or use electric mixer), place the pineapple, cream cheese and vanilla. Cover and process briefly so some chunks of pineapple remain. Cover and refrigerate until neeƒlD -# …} Bran Banana BarsBaked Goods 0:00Preheat oven to 375 degrees. Lightly grease 8 1/2" W 8 1/2" baking pan.|In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes or until brown on top. Cut into 12 bars.S(Internet address)#http://www.monitorsugar.com/|Source#Monitor Sugar|Description#Healthy, low-cal treats!|Yield#12 Barsded.|For French toast, in bowl whisk together egg whites, milk, orange juice and cinnamon until well blended. If baking toast immediately, preheat oven to 425'F. Spray 15x l0 x 2-inch jelly-roll pan (or cookie sheet with sides) with aerosol cooking spray. Pour egg mixture into pan. Arrange bread slices in egg mixture, turn to coat well on both sides. (If preparing ahead, cover pans and refrigerate up to 12 hours before baking).|If baking immediately, let bread stand 5 minutes to soak up liquid. Bake 10 to 12 minutes, turning bread slices over halfway through the baking time. To serve, arrange three slices bread on each plate; sprinkle with confectioner's sugar. Top with a dollop of Pineapple-Cheese Topping. Serve with remaining topping.S(Internet Address)#http://www.eggcom.com|Source#California Egg CommissionNOTES : Double, triple or quadruple this recipe to serve 4, 8 or 16. Try other low-cal toppings such as light maple syrup, fresh fruit, sugar-free fruit spreads or canned fruit packed in its own juice KΦŽpX9ÿäÁ§q[E"ëɳŽtO3÷âÅ­‰pK"ŒX1ÇÞ1/2CupWalnuts -- ChoppedŒWǹ1/4CupButter!ŒV/ǵ1/2CupAll-purpose flourŒUÇH1/2CupSugarŒTÇ1TeaspoonVanillaŒSÇ@1CupMilk"ŒR ;Ç2Eggs -- Slightly beatenŒQǹ1CupButterŒPÇ w1/4TeaspoonMace"ŒO+Ç 1TeaspoonGround cinnamonŒNÇÖ1TeaspoonSalt"ŒM!'Ç -1TablespoonBaking powderŒLÇH1CupSugarŒK/ǵ3CupAll-purpose flourŒJ!Ç 11/3CupCornstarchŒIÇH1 1/4CupSugar ŒH!#ÇÍ2TablespoonLemon juiceŒGÇ1CupWaterŒFÇ 4CupFruit3ŒE#GÆ3tablespoonsbutter or margarine -- meltedŒDÆÖ1teaspoonsalt ŒC'Æ -1teaspoonbaking powderŒBÆh1 1/2cupsflourŒAƤ1teaspoonsodaŒ@!Æ%1 3/4cupsbuttermilkŒ? /Æ3eggs -- separatedŒ>ÆH1/4cupsugarŒ=Æ$1teaspooncinnamonŒ<Ʀ1cupraisins%Œ; CųSifted confectioner's sugar/Œ:IÅœ6slicesFrench bread -- (1-inch-thick) ¼2¼ˆjG 7#  {Any Fruit Coffee CakeBaked Goods0:00Preheat oven to 350 degrees.|In a saucepan, combine choice of f‚…JF ?#1ˆ[G Fluffy Polka-Dot PancakesBaked Goods0:00Breakfast & BrunchPlump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of the sugar and toss with raisins; set aside.|Beat egg whites to soft peaks; add remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until creamy. Stir in buttermilk and soda.|Sift flour, baking powder and salt and blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites.|Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle; bake, turning once.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Associationruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice.|Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.|In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.|Cut in the 1 cup butter until mixture resembles fine crumbs.|Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended.|Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.|Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts.|Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool.NOTES : Recipe By: Better Homes and Gardens Cookboo ýý…H 5#_‰[ Banana-Oatmeal BreadBaked Goods0:00Breads June '99Preheat oven to 350:.|Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.Source#Cooking Light, June 1999, p.140|Copyright#) Cooking Light FÝ·š„P= ݸ•yR8õÙÁ¥‰nT3ûß¿¦„\FŒwËh2CupFlour%Œv7ÊT1/2CupMaple syrup -- WarmedŒu#Êd3TablespoonsMargarineŒtÊO4SlicesBreadŒsÊ$1/2TeaspoonCinnamonŒrÊñ1/2CupSkim milkŒqÊ2LargeEggsŒp)Ê N1LargeBanana -- RipeŒo#ÉL1 1/2cupsBlueberriesŒnɹ4ouncesButterŒm!É%1cupButtermilkŒl )É2Eggs -- beatenŒkÉÖ1/4teaspoonSaltŒjÉH3/4cupSugarŒiɤ1/2teaspoonSoda%Œh'É -1 1/2teaspoonsBaking powderŒgÉh2 1/2cupsFlourŒf 'È—Cooking spray$Œe+È 1/2teaspoonground cinnamonŒdÈÖ1/2teaspoonsalt Œc#Ȉ1/2teaspoonbaking soda"Œb!'È -1tablespoonbaking powder Œa/ȵ2cupsall-purpose flourŒ`'Èô1/2cupfat-free milkŒ_%Èú1cupregular oatsŒ^ È*mashed1Œ]IÈ !1 1/3cupsripe banana -- (about 2 large)Œ\È 1largeeggŒ[!ÈÚ2largeegg whites#ŒZ#'È7tablespoonsvegetable oil ŒY1ÈÌ1cuppacked brown sugar ¨@¨ƒJ E# „q eBanana Cinnamon French ToastBaked Goods0:00Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inch pan.|Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.|Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.Serving Ideas: Pass warmed syrup separately.ƒ" ðÔ² ˆa$+Í 1/4teaspoonground cinnamonÍH1/4cupsugar Í3eggs/͵1cupall-purpose flourÍÖ1/4teaspoonsaltÍd1/2cupmargarineÍ1cupwater!Íø2cupsCanola oil %ÌŠ1/2cupchopped nuts +̼1cupchopped raisins& 3ÌÀ1 1/2cupspeeled grated apple ̤1/2teaspoonsoda ÌÖ1teaspoonsalt 'Ì -1teaspoonbaking powderÌh2cupsflour#ÌÍ1teaspoonlemon juice#Ì@3tablespoonsmilk Ì2eggsÌH2/3cupsugar/KÌ1/3cupbutter or margarine -- softened&3Ë01TeaspoonCinnamon substitute%!-˹1TablespoonButter -- MeltedŒ#ËH2TablespoonsSugarŒ~Ë@1/2CupMilk Œ}-Ëá1/4CupSeedless raisinsŒ| 1Ë 1Egg -- Well beatenŒ{ËÖ1/2TeaspoonSalt Œz#!Ës4TablespoonsShortening!Œy'Ë -4TeaspoonsBaking powder!Œx##Ëÿ4TablespoonsBrown sugar 55…GL =#]…?ƒ9Tiny Raisin Apple LoavesBaked Goods0:00Bread DessertCream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice.|Sift together dry ingredients; stir into creamed mixture just until moistened.|Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans.|Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Association|Description#Bake these fruity little loaves ... give as a gift in the loaf pans|Yield#3 loavesNOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour õõ†M +#[‰Y- Mexican ChurrosBaked Goods0:40Pastry SnacksHeat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.|Remove from heat. Beat in eggs all at once and continue beating until smooth.|Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.|Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.|Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.Description#Churros, or Crullers, are to the Spanish and Mexicans what doughnuts "0"„ O W# †] SCoffee Coffeecake With Espresso GlazeBaked Goods0:00Into a bowl, sift together the flour, baking powder, soda, and salt.|In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.|Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.NOTES : A 1989 Gourmet Mag. favoritƒLN 3# †K Cheddar Dill SconesBaked Goods0:00Preheat oven to 400.|In medium bowl, combine all ingredients except butter, eggs and half and half.|Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute).|Divide dough in half; roll each into an 8" circle. Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned. ?Ù®ƒ^>"ü×·™ƒ`=!óÝÆ©ŽU4㲋y?70[Ð1/2cupbutter or margarine (1 stick) -- cut up/ ЙDOUGH$.5Ï 3/4CupConfectioner's sugar.-;ÏX1 1/2TeaspoonInstant espresso powder),!5Ï @3TablespoonStrong brewed coffee"+ ?Ï----------GLAZE----------*!Ï”1TablespoonHot water6)!OÏ2TablespoonInstant espresso dissolved in....(!Ïû1CupSour cream'Ï2TeaspoonVanilla&Ï2LargeEggs%ÏH1CupSugar+$CÏ 3/4CupUnsalted butter -- softened#ÏÖ1/4teaspoonSalt "#ψ1/2teaspoonBaking soda !'Ï -1TeaspoonBaking powder Ïh2CupFlour 1Ï-------CAKE-------'Î1/2cuphalf and half" ;Î2eggs -- slightly beaten#3Î3/4cupbutter or margarineÎÖ1/2teaspoonsaltÎó2teaspoonsdill weed"!'Î -1tablespoonbaking powder(=Î{1/4cupfresh parsley -- chopped(AÎ @1cupCheddar cheese -- shredded$/Î2 1/2cupsall purpose flourchine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.|To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.|Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.|Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#12 BunsNOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired SS‰!P G#qŽ O9Cinnamon Cocoa Breakfast BunsBaked Goods 0:00Bread Machine Recipes Breakfast/ BrunchTo make dough: Measure all dough ingredients into bread maŒ LéÀ©ƒiH0÷ã®–mF2먀iM"ðÖ¸nLL+ÑÁ1/4cupchopped walnutsK)ÑÇ1/4cupchopped apples&J9ѧ1/4cupchopped dried apricotsI /Ñ ôHONEY NUT FILLINGH 'Ñvegetable oilGÑ@1/4cupmilkF 'Ñ 1egg -- beaten(E#1ѹ2tablespoonsbutter -- softenedDÑÖ1/2teaspoonsaltCÑh2cupsflour%B#+ѵ2tablespoonshoney -- kosher@A#aÑ£2tablespoonswarm water (105 degrees to 115 degrees F))@%1ÑØ11/4 ounce paactive dried yeast? )ÐVPowdered sugar> Ð ”TOPPING$=+Ð 1/2teaspoonground cinnamon&<!/ÐÝ1tablespoonunsweetened cocoa;ÐH1/4cupsugar2:!GÐ1tablespoonbutter or margarine -- melted9 ЈFILLING68QЕ2teaspoonsFleischmann's. Bread Machine Yeast7ÐH1/2cupsugar6#ÐB3 1/4cupsbread flour5ÐÖ1teaspoonsalt#43Ð1/4cupwater (70: to 80:F)3Ð@1/4cupmilk&29ÐG1/2cupcooked mashed potatoes1Ð2largeeggs µµ†GQ ;# ‰E Holiday Honey DoughnutsBaked Goods 0:00Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350 degrees F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.|Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well.|Makes 3/4 cupS(Internet address)#http://www.honey.com/|Source#The National Honey Board|Yield#12 doughnutsServing Ideas: Serve with honey to drizzle on filled doughnuts. IØ­†Z*þײ‘wL0﶑nJ+ Úµ¦yI-eGÔ£1/4cupWarm Water -- (110-115 Deg F)*d!7ÔO1tablespoonBulk Active Dry Yeast c ÔšOR"b-Ôû1packageActive Dry Yeast-aKÓ:1cupcranberries -- coarsely chopped`)Ó 1/2cupgolden raisins_%Ó!1/4cuporange juice!^ ;ÓÞGrated rind or 1 orange ] 9Ó¢Grated rind of 1 lemon"\ ;Ó2eggs -- slightly beaten6[YÓ€3/4cupreduced-fat cottage cheese, small curd Z-ÓI1/2cuporange marmaladeY#Óÿ1/2cupbrown sugarXÓd1/2cupmargarine(W!/Ó`1/4tablespoonpumpkin pie spiceVÓÖ1teaspoonsaltU#Óˆ1teaspoonbaking soda"T!'Ó -1tablespoonbaking powder$S/Óµ2 2/3cupsall-purpose flour)R?Ò <1/2cupsliced almonds -- toasted-QCÒí1/2ounceBrie cheese -- rind removed)P9Ò 1 1/2cupsstrawberries -- sliced$O5ÒÈ1/2cupstrawberry preserves(N GÒ 34Bays English Muffins -- split%M#+ѵ2tablespoonshoney -- kosher ÄÄ„8R 7#…i'Strawberry Brie BitesBaked Goods0:00AppetizerPreheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.|Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.|Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.S(Internet Address)#http://www.bays.com|Source#Bays Corporation|Yield#2 dozenNOTES : Brie bites may be prepared up to 30 minutes before broiling Ö~Ö‘T Q#_ s Filled Berlin Doughnuts (Bismarks)Baked Goods 0:00Breads DessertsSoften the yeast in the warm water and let stand for 5 minu“„~S 9#†S‚W Cranberry Raisin BreadBaked Goods0:00BreadIn a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly.|Add flour mixture and stir until just moistened. Fold in raisins and cranberries.|Pour into a 9"x 5"x 3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes.|Cool in pan 10 minutes; remove from pan and cool on a rack.S(Internet Address)#http://www.wheatfoods.org/|Source#Wheat Foods Council|Description#Mmmmmm . the aroma of bread wafting from the oven often evokes|Yield#16 slices”tes or until it "blooms" or proofs.|Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm.|When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT dough (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.|Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk.|Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes).|About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool.|Cut a slit through the center in the side of each doughnut. Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar. KèΠ|[;è·¡ˆ?ñº–o0 õÙ°”oK!~/Ö1poundground beef, lean"} ;Õ ‘1shredded cheddar cheese|ÕÖ1/2teaspoonsalt&{%+Õ‚1(8-1/2 ouncecorn muffin mixz )Õ3eggs -- beatenyÕ@2cupsmilk"x1ÕJ1smallonion -- quartered'Ü 1dashgarlic powder%Ž= CÜsalt and pepper -- to tasteŽ< #Ü öpepper podsŽ; -Ü º1bay leaf -- or 2#Ž: =Ü1water -- tomato can sizeŽ9Ü"1large cantomatoesŽ8 ÜJ1onion)Ž7CÜþ1cancorned beef brisket, cannedŽ6!Û 11/4CupCornstarchŽ5%Ûå12SmallWhite Onions&Ž4 CÛ<6Carrots -- cut in 3" strips ÚÚ„"\ 7 †[ 1Corn Beef and CabbageBeef0:00Fry corned beef in skillet, remove than fry cabbage , remove in and fry onion a few minutes than add corned beef back in a fry for a few minutes more.|Put onions and corned beef in a large pot, add tomatoes, water, bay leaves, a few pepper pods, salt and pepper, and a dash of garlic powder. Let cook for 30 minutes over medium heat. Add potatoes and cook another 30 minutes. Add cabbage and cook until cabbage is done.Serving Ideas: Serve with cornbread.NOTES : An old family recipe from before WWII. °°†L] Y Š1 ‚ Cold Corned Beef for St. Patrick's DayBeef0:00Place corned beef in a 6 to 8 quart pan; add 2 quarts water. Cover and bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Taste water; if it's too salty, drain beef, discard water, and add 2 quarts more water to pan.|Add onion, garlic powder, hot pepper seasoning, dill weed, bay leaves, cinnamon sticks, cloves and orange slices to pan. Cover and simmer until meat is tender when pierced (2 1/2 to 3 hours). Remove from heat and let meat cool slightly in broth, then cover and refrigerate until next day.|To serve, remove meat from broth. Cut across the grain into thin slices.|Preparation and cooking time: about 3 1/2 hours.NOTES : Simmer this corned beef ahead, then chill it in the cooking broth and serve cold for fasndwiches or on a buffet platter. æƒZ_  †m 1ChiliBeef0:00Combine butter in skillet or sauce pan. Add the onion, celery, green peppers and ground beef, saute until meat is brown but not crusty, drain. Stir frequently separating meat with a fork. Add the tomatoes, tomato paste, salt, sugar, cloves and chili powder, blend well. Cover. Over high heat until the mixture steams, then reduce heat to simmer and cook 45 minutes.|Remove cloves, add kidney beans and simmer 15 minutes longer.NOTES : Very good.‚^ / ƒq Chili Rice ProntoBeef0:00Saute onions in a saucepan in butter until tender but not browned. Add rice and saute until golden brown, stirring frequently. Add chili, water, and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5 minutes.|Busted by Barb LÔ¹nK*Ó³‘oU9 ûÑ „rVD%úÖ¹™qL"Žj#%á)2TablespoonsChili Powder%Ži7áÿ2/3CupBrown Sugar -- packedŽh'á‡2/3CupCider VinegarŽg%áÂ1CanTomato Sauce!Žf-á´2ClovesGarlic -- minced(Že;áJ1MediumOnion -- finely choppedŽd#á¹2TablespoonsButterŽc àwaterŽb#àô4tablespoonsfatŽa àhflourŽ` +àsalt and pepper.Ž_Gà72poundsround steak -- 3/4 inch thick'Ž^?ß[1cankidney beans -- or 2 cans"Ž]#%ß)4tablespoonschili powderŽ\ß3wholeclovesŽ[ßH2teaspoonssugarŽZßÖ1teaspoonsaltŽY+ß›1smallcanned tomatoesŽX+ß›1largecanned tomatoesŽW%ß36ouncestomato paste/ŽVKß1poundground beef -- or more to taste"ŽU ;ß91green pepper -- choppedŽT)ß­1/2cupchopped celery ŽS-ßJ1largeonion -- chopped,ŽR#9ß¹3tablespoonsbutter -- or salad oilŽQÞÖ1/2teaspoonsaltŽPÞ1 3/4cupswater)ŽOAÞ@2canschili -- all beef no beans bòbƒ a E …G Hot And Spicy Beef SpareribsBeef0:00Melt butter in a large skillet over low heat; add onion and garlic and saute until tender.|Add remaining ingredients, except ribs, and bring to a boil.|Reduce heat, and simmer for 20 minutes, stirring occasionally.|Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake in oven until ribs are done. Baste as needed to keep moist.‚ ` 3 ƒU Chicken Fried SteakBeef0:00Rub steak liberally with salt and pepper. Pound as much flour into it as possible. Brown slowly on both sides in hot cooking fat. Add a tablespoon or two of water. Cover and steam or simmer a few minutes to make fork tender. AÕ·š|[úÖ´–sJ2þÒ‘sU1÷ת{_Aä¦1/8TeaspoonPepperäÖ1/2TeaspoonSalt,Eä1PoundVeal Cutlet -- thinly sliced*=ã*1packagemozzarella cheese slices%ãÂ15ouncetomato sauceŽ )ãJ1onion -- dicedŽ~#ã1poundground beef!Ž}3ãq1canmushrooms -- slicedŽ|%ãœ1loaffrench breadŽ{ )âÍ1/2Soup can water>Žzmâ !1cancondensed cream of mushroom soup -- (10 1/2 oz.))Žy#3â2tablespoonsbutter or margarine1ŽxKâ1packagepotato chips -- crushed (4 oz.)Žwâˆ1pinchbasil&Žv/âØ1/4teaspoonpoultry seasoning Žu#â À1/8teaspoongarlic saltŽtâ¦1/8teaspoonpepperŽs/â&1cupsoft bread crumbs!Žr-âJ1mediumonion -- chopped"Žq ;â2Eggs -- slightly beaten9Žpcâ Á1cancondensed chicken rice soup -- (10 1/2 oz.)Žo%â'1/2poundpork sausageŽn#â1poundground beefŽmá {4PoundsSpareribsŽlá¦1/2TeaspoonPepper(Žk!3áÄ1TablespoonMustard -- prepared çç‚)c ) „ Hamburger BoatBeef0:00Remove center of bread to make a boat shape. Brown ground beef; add sauce, mushrooms and onion. Simmer 2-3 minutes. Pour into bread and top with slices of cheese. Heat on baking sheet at 350: for 10-15 minutes or until the cheese melts. Slice to serve. Serves 5-6.ƒhb 7 ‡ Hamburger FingerlingsBeef0:00Combine all but last four ingredients.|Shape into fingers 1 1/2" x 4". Roll in crushed potato chips.|Brown on all sides in butter in skillet.|Place browned fingers in a 8 x 12 inch baking dish. Drain fat from skillet.|Stir in mushroom soup and water, blend. Pour over meat.|Bake, uncovered, for 45 minutes to 1 hour at 325 degrees.|Can be reheated.|Makes 4 to 6 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98  ™ e 5 Q Lazy Man's Beef StewBeef0:00Mix al ingredients in a greased 2 1/2 quart casserole. Cover and cook at 275 degrees for 5 hours.†cd ? Œ{ French Style Veal CutletsBeef0:00With meat mallet, pound veal cutlets to 1/4" thickness; cut into serving size pieces.|Sprinkle with salt and pepper.|In large skillet, heat 2 Tbsp. corn oil over medium heat.|Add veal slices, a few at a time, so that pieces do not touch. Cook 8 to 10 minutes or until veal is lightly browned on both sides. Remove from skillet; keep warm.|If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium heat.|Add mushrooms and saute 3 to 4 minutes or until tender. Remove to platter with veal.|To pan add bouillon cube and 1 1/4 cups water. Bring to boil, stirring to dissolve bouillon.|Add wine and boil 1 minute.|Stir together cornstarch and 1/4 cup water. Gradually stir into hot liquid in skillet. Stirring constantly, bring mixture to boil over medium heat and boil 1 minute.|Serve gravy over cutlets. AË£€eD" éÁ¡ƒgQ"íѳrF"þÛ¸ŒdA -ç´1CloveGarlic -- minced%5çÖ4PoundsRound Roast, Trimmed)CçS1JarRagu' Italian Cooking Sauce #!æ4tablespoonspeanut oil +æ}2poundstenderloin tips!!%æ»1tablespoonsesame seeds!-æ´4clovesgarlic -- minced) Iæ¯6Green onions -- finely choppedæ¦1/2teaspoonpepper #!æS4tablespoonssesame oil#æH6tablespoonssugaræ g1/2cupsoy sauceåé1/2cupBurgundyåq1canmushrooms,Cå…4mediumpotatoes -- cut in quarters å º1bay leaf#å Š1cantomato soup -å/2onions -- sliced#å)1packagefrozen peas%  Aå<4carrots -- cut into chunks 'å12poundsbeef -- cubed ä1/4CupWater !!ä 11TablespoonCornstarch )äŽ1/4CupDry White Wineä1 1/4CupsWater  7äÛ1Chicken Bouillon Cube%3äq1/4PoundMushrooms -- sliced2#Eäß2TablespoonsCorn Oil -- to 4 tablespoons –­h 3 _ Italian Pot Roast 1Beef0:00In Dutch oven, sear roast on all sides in hot oil.|Pour on jar of Ragu Sauce.|Simmer covered for 2 hours.eg 3 ƒ Italian Pot Roast 2Beef0:00Sprinkle meat with salt and pepper.|Brown on all sides in oil.|Add onion and garlic; brown lightly. Pour off excess oil.|Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender.‚ff 5 … Korean Barbecue BeefBeef0:00Combine first seven ingredients.|Pour into a shallow, flat pan and place tenderloin tips in marinade. Cover and let stand for 2 - 3 hours, turning occasionally.|Remove tips and stir fry quickly in hot peanut oil in wok.|Serve on a bed of rice.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98xw‰w|†‹•šŸ¤©®³¸½ÂÇÌÑÖÛàåêïôùþ !&+05:?DINSX]bglqv{€…Š”™ž£¨­²·¼ÁÆËÐÕÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôúÀÁÂÆÇ ÉÊËÍÎÐÑÓÔÖ!×#Ø$Ú'Û(Ü)Þ-á/â1ä3æ5ç7é:ê;ì<í>î?ðAòBóCôDöGøHùIûKüLýMÿOPSVXY \ ^ `acdefghjlm!n"o$p%r&u)v*w,y.{0}124679: < > ? ABCEFGIKLNPS!U"W#X&['\*a+b,c-e/i2j3l4m7p8r9s:u<v>x?y@{B|C~EGƒH…J†KˆLof`flrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôúŠOPQ‘R’T—V™XšYœ[ž\Ÿ] _¢a¤c¥e§h«i¬j­l¯n²o³qµs·t¹uºv¼w½y¿zÀ{Â|Ã~Å‚Ç‚È‚Ê‚Ì‚Í‚ Ï‚ Ñ‚ ӂՂւ؂قۂ܂ނ߂á‚â‚ä‚ æ‚!ç‚#é‚$ê‚&ì‚(í‚*ï‚+ð‚,ò‚-ô‚/÷‚0ø‚1ú‚4þ‚5ÿ‚7‚8‚9‚:‚;‚<‚= ‚> ‚? ‚@‚C‚D‚F‚I‚L‚M‚N‚O‚S%‚V)‚W,‚X.‚Z1‚[3‚\5‚_8‚a;‚b<‚c=‚d@‚gC‚iD‚kE‚mG‚nH‚oJ‚pK‚qL‚sM‚vP‚xR‚{V‚~Z‚_ƒ Bݵ™nRùÕ­|b;) Ø«sU)÷Ϭ‹dB: 7êJPolenta -- see recipe$9!+ê1tablespoonchopped parsley8)êŽ1/4cupdry white wine 7#êo1/2teaspoonsage leaves%67ê/1poundonions -- sliced thin/5#?êÿ3tablespoonsolive oil -- or salad oil)4#3ê3tablespoonsbutter or margarine3ê¦1/8teaspoonpepper2êÖ1teaspoonsalt1#êh3tablespoonsflour*0Aê«1poundbeef liver -- 1 inch thick./MéÀ1cupMonterey jack cheese -- shredded. 1é"2tomatoes -- sliced- é3eggs$,5é3/4cupBisquick. baking mix+é@1 1/4cupsmilk.*Méë1canchopped green chilies -- drained%)1él1envelopetaco seasoning mix!(/é/1/2cuponions -- chopped'#é1poundground beef8&aèS1JarRagu' Italian Cooking Sauce -- traditional%#èœ3TablespoonsOil($;èU2PoundsChuck Roast -- boneless##çœ2TablespoonsOil%" CçSalt And Pepper -- to taste !+çJ1MediumOnion -- sliced gg…i + ‰s Impossible TacoBeef0:00Heat oven to 400 degrees.|Grease 10" quiche dish or pie plate.|Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix.|Spread in plate; sprinkle with chilies.|Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.|Pour into plate.|Bake 25 minutes.|Top with tomatoes; sprinkle with cheese.|Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer.|Cool 5 minutes.|Serve with sour cream, chopped tomatoes and shredded lettuce if desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by mm‡j C O Venetian Liver with PolentaBeef0:00With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make liver easier to slice thinly, place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll liver in mixture, coating well.|In large skillet, heat butter and 2 tablespoons oil. Saute liver strips, turning frequently until lightly browned on all sides, about 5 minutes. Remove and set aside. Add remaining oil to skillet. Saute onion slices, stirring frequently until golden, about 10 minutes. Combine liver with onion mixture. Tossing lightly, cook covered over low heat 5 minutes. Remove liver and onions to serving dish.|To dripping in skillet add white wine and lemon juice, bring to a boil stirring, pour over liver and onions. Sprinkle with chopped parsley. Arrange squares of Polenta, over lapping around edge of platter. ,¤,‚tl ' …5 Veal In CreamBeef0:00In a skillet, saute onion and garlic in 4 Tbsp. butter until onion in tender or translucent.|Add veal and saute for 2 - 3 minutes per side. Season if you wish.|Add cream; simmer covered, for 10 minutes.|In a separate pan, saute mushrooms in remaining butter for 2 - 3 minutes. Add brandy and combine with veal.|Serve with noodles or rice.„Xk + ˆy Veal ParmigianoBeef0:00In 3 tablespoons hot oil saute garlic and onion till golden - add tomatoes, salt, pepper, break up tomatoes with fork. Simmer uncovered, 10 minutes . Add tomato sauce, thyme and simmer uncovered 20 minutes. Beat egg, combine crumbs, 1/4 cup Parmesan cheese. Dip each veal piece into egg and then into crumbs. Saute until golden brown. Set slices side by side in baking dish (12x8x2). Heat oven. Pour 2/3 of tomato mixture over veal. Put mozzarella on top. Spoon on rest of tomato mixture. Sprinkle with 1/4 cup Parmesan cheese. Bake uncovered 30 minutes. [Ù½’tO.ñàÁ˜|E$⹜t^6øÙ¨‚[$U%í»2 1/2teaspoonscurry powder#T#'í²2tablespoonsbutter or oil.SIí71poundround steak -- cut in 1" cubesR%í ¥1/2cupminced onionQ 1ìNoodles -- or riceP#ì´2TablespoonsBrandy%O3ìq1/2PoundMushrooms -- slicedNìj1CupCream%M CìSalt And Pepper -- to tasteL /ì-- in thin strips&K7ìD4SlicesVeal -- pounded & cutJ#ì¹6TablespoonsButter I-ì´1CloveGarlic -- mincedH)ìN1/2CupChopped Onions4GQë w1/2poundMozzarella cheese -- thinly slicedF#ëœ3tablespoonsoil&E9ëÿ1/2cupgrated parmesan cheeseD%ën1/4cupbread crumbsC ë 1eggBë•1/4teaspoonthymeA%ëÂ8ouncestomato sauce@ë¦1 1/4teaspoonspepper"?+ë›2 1/2cupscanned tomatoes> -ëJ1onion -- chopped(=;ë´3clovesgarlic -- finely minced<#ëœ3tablespoonsoil$;5ë B1poundveal cutlets -- thin 8§8‡vn 7 ) Thailand Beef Curry 1Beef0:00In a blender container place onion, garlic, coriander seeds, ch±†Um 7 Œg Thailand Beef Curry 2Beef0:00Make coconut milk by cracking shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).|Saut onion and meat in butter.|Stir in curry powder and remaining ingredients except salt.|Bring to a boil being careful not to boil over. When foaming ceases, turn to simmer.|Cook until mixture has been reduced to half its volume.|Add salt to taste.|Serve over hot rice, and raisin chutney or coconut chutney.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 H⹓vF'Ö¦V#íÓ°ˆpS1á¼›~hHpðÿ2teaspoonsolive oilo ï º1Bay leafnï•1/4teaspoonthymem-ï61canbeer -- (12 oz.)"l ;ï P2Garlic cloves -- minced$k ?ï£1Shallot -- finely chopped&j Cï C1Leek -- white only, choppedi+ïJ1largeonion -- slicedh -ï »Oil for sautinggïh1/2cupflour%f CïSalt and pepper -- to taste e+ï}2poundstenderloin tipsd 'îƒSalt to tastecî”3cupshot waterb 'îð1Fresh coconut0aMî71poundround steak -- cut into 1" cubes&`/î1/2teaspoongrated lemon rind$_+î 1/2teaspoonpowdered ginger-^GîÙ1Smallhot chili peppers -- (1 to 2).]?î*1/2teaspooncoriander seed -- crushed\%î´2small clovegarlic[%î ¥1/2cupminced onion-Z#;î-2tablespoonssalad oil or peanut oilY -íÖSalt -- to taste#X =í11Bouillon cube -- crushed&W9í ¨1smallhot dried chili pepperV%í¦4cupscoconut milkili peppers, ginger and lemon rind. Blend until a paste is formed.|Heat oil in skillet, add paste and cook until oil blends into paste. Add meat and brown well.|Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).|Stir in coconut milk to meat mixture, bring to a boil being careful not to boil over. When foaming ceases, turn to simmer. Cook until mixture has been reduced to half its volume.|Add salt to taste.|Serve over hot rice, and raisin chutney or coconut chutney.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ÞÞ†o ; ‹u Tenderloin Tips In BeerBeef0:00Season tenderloin tips with salt and pepper; shake in bag containing the flour.|Pour a thin film of oil in skillet and saut the onion, leek, shallot and garlic until tender. Remove saut mixture with a slotted spoon and place in a casserole dish.|In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole.|Pour half the can of beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole.|Add remaining beer, thyme and bay leaf. Cover tightly and simmer 1 to 1 1/4 hours on top of the stove.|Serves 4 - 6.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ·~·ƒCq 5 †E Sweet'n Sour BurgersBeef0:00Prepare rice.|In a small saucepan combine next 6 ingredients and bring to a boil. Let simmer while preparing burgers.|Saut green pepper in butter for 4 to 5 minutes. Add pineapple.|Fry burgers 3 to 4 minutes on each side.|Place burgers on rice. Top with pineapple slices and several strips of green pepper. Pour sauce over top.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98‚~p ; …5 Tenderloin Pita PocketsBeef0:00Combine oil, onion, green pepper, garlic and oregano in a non-stick frying pan and cook for 2-3 minutes.|Add beef strips, brown all sides and season to taste.|Place 1/4 meat mixture into a pita and top with Sour Cream Dill Sauce or another sauce of you choice.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 \Ú½©„`4ûæ½}eM3ïÐzY; îËž\" +ò»1 1/2cupspineapple juice  +òJ1Onion -- sliced*  Kò91Green pepper -- cut into strips #!òs2tablespoonsshorteningò¦1dashpepperòÖ1teaspoonsalt 'ò 1Egg -- beaten#ò1poundground beef 3ñ·4Ground beef burgers +ñ54slicespineapple rings0Kñ91mediumgreen pepper -- cut into strips#ñ¹2tablespoonsbutter #!ñ 12tablespoonscornstarch!ñ g1tablespoonsoy sauce~ñ÷1/4cupvinegar}ñ1/3cupwater|ñH1/2cupsugar{+ñ»1cuppineapple juicez)ñô4cansrice -- cooked&y Cð =4Pita pockets -- cut in halfx ð-- strips6wYð}1poundtenderloin tips -- cut into lengthwise)v5ðˆ1/2teaspoondried oregano leaves!u-ð´2clovesgarlic -- minced"t 7ð91/2Green pepper -- diceds ð-- ringsr /ð-- separated into#q3ðJ1smallonion -- sliced and ÉDÉxs 9 + Sweet & Sour MeatballsBeef0:00Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98ƒ8r C †! Sweet And Sour Meatballs 57Beef0:00Combine ground beef, egg, salt and pepper.|Form into 16 meatballs.|Lightly brown meatballs in shortening.|Add green pepper and onion; saut until vegetables are tender.|Stir in pineapple juice and Heinz 57 sauce. Cover; simmer 15 - 20 minutes.|Thicken sauce with cornstarch and water mixture.|Serve over hot rice.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 PߣˆnJâÏ´¢t>ôݱ’rT1óÇ©ŽtP!*%ô Õ1/4teaspoonblack pepper)ôÖ1teaspoonsalt(ôH1teaspoonsugar'#ôh3tablespoonsflour)&#3ô2tablespoonsbutter or margarine% ô=SAUCE:($9ô·1/4poundground veal -- or pork #-ô˜1poundlean ground beef"ôk1/4teaspoonnutmeg!ôZ1/2teaspoonallspice ôÖ1 1/2teaspoonssalt)?ô”1/2cupsoft -- fine bread crumbsô@1/2cupmilk! 9ô 1Egg -- slightly beaten#3ô¿1/4cupfinely minced onion3#Gô2tablespoonsbutter or margarine -- melted -ô***MEAT BALLS*** óJOnion óhFlour )óŠCracker crumbs óxCatsup 5óPWorcestershire sauce #ó ÀGarlic salt,Ióý1jarchili sauce -- may add to beef!##ó!1small jarapple jelly 'óÖSalt & pepper 'ó 1Egg -- beaten%ó§1poundground chuck -ò 1Cornstarch/water )ò.1/4cupHeinz 57 Sauce WW‡%t 1 Ž Swedish Meat BallsBeef0:00Saut onion in butter.|Combine egg with milk and bread crumbs; let stand 5 minutes.|Add salt, spices, meat and onion. Blend well.|Melt remaining butter in large skillet.|Using 2 teaspoons, form meat mixture into small balls about 1/2" in diameter.|Drop some balls into skillet; brown well on all sides; remove to warm casserole; repeat until all meat balls are browned.|To make sauce: stir the flour, sugar, salt and pepper into the butter left in the skillet.|Slowly add water and cream; cook and stir until thickened, about 5 minutes.|Pour sauce over meat balls; cover and bake at 350 degrees 25 to 30 minutes. Or simply return meat balls to skillet; cover and simmer until tender.|Yield: about 36 meatballs.|NOTE: These meat balls may be made a day ahead, cooled and refrigerated. Reheat just before serving.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Y궊gL)÷Ù´ˆsE Õœ‡\3 ìͯ”vYDöÿ1/4teaspooncuminCö¦1/4teaspoonpepperBöÖ2teaspoonssaltA#öh4tablespoonsflour@ö I1/4teaspoonoregano?öˆ1/2teaspoonbasil'>;öJ1/2cuponion -- finely chopped&==ö<1cupcarrots -- thinly sliced(<Aö"1cantomatoes -- diced (10 oz.); ö-- strips6:Yöˆ1poundtop sirloin steaks -- sliced into thin)9;õ)1packagefrozen peas -- (10 oz.)8%õP1/2cupdry red wine"75õo1cupHeinz Tomato Ketchup+6Aõ/2mediumonions -- cut into eighths5 õ-- slices)4=õ<4mediumcarrots -- cut into 1/4""3/õ…6mediumpotatoes -- cubed2õ¦1/4teaspoonpepper/1!Aõ %1tablespoonHeinz Worcestershire Sauce 0+õJ1mediumonion -- sliced/õ3 1/2cupswater .#!õs2tablespoonsshortening)-=õS2poundscubed lean beef for stew1,Oôœ3/4cuplight cream -- or evaporated milk+ô1cupwater öö„u # ‡] Stew-Da-LooBeef0:00In large saucepan or Dutch oven, brown meat well in shortening.|Add water and next 4 ingredients.|Cover; simmer 45 minutes or until meat is almost tender, stirring occasionally.|Add potatoes, carrots and onions.|Cover; simmer 30 minutes or until vegetables are tender.|Stir in ketchup, wine and peas.|Cover; simmer 20 minutes longer.|Thicken sauce with flour/water mixture, if desired.|Makes 8 - 10 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 LL…0v % Š/ Steak StripsBeef0:00Pour juice from tomatoes into a microwave-safe dish and add carrots, onion, basil and oregano. Cover and microwave on high power for 4 minutes, stirring once during that time.|Combine flour, salt, pepper, cumin; dredge steak strips.|Add oil to an oblong microwave-safe baking dish and spread steak strips over bottom. Cover and cook on medium power for 6 minutes, stirring once during that time.|Stir in carrot mixture, tomatoes, zucchini and mushrooms. Cover and continue cooking on medium power for 12 minutes, stirring 3 or 4 times. Let stand 3 minutes.|Serve with rice.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 OÞ´‹kI'Þ¥K/Ú«z^1é¿¡~O,]5øP1 1/2teaspoonsWorcestershire sauce \!#øÍ1tablespoonlemon juice[!ø¹1tablespoonbutter'Z!1ø²1tablespoonshallots -- minced&Y3øt1teaspoonDijon style mustardX#ø¹2tablespoonsbutter*W7ø Œ1/8teaspoonfreshly ground pepperVøÖ1/8teaspoonsaltU ø-- choiceT -ø-- steak of your,S OøÜ2Filet Mignons -- or other type of5RS÷É11ouncesmandarin oranges -- canned, drainedQ÷H1/2teaspoonsugarP÷Ö1/2teaspoonsalt1OK÷^16ouncesbean sprouts -- canned, drained#N#'÷3tablespoonsvegetable oil6MO÷8 1/2ounceswaterchestnuts, canned -- drained$L ?÷m1sweet green pepper, wholeK!!÷ 11tablespooncornstarchJ#÷ g3tablespoonssoy sauceI!!÷K1tablespoondry sherryH#÷ß3/4poundflank steak&G3öq1 1/2cupsmushrooms -- sliced'F?ö 1cupzucchini -- thinly slicedE!!ö1tablespoonpeanut oil ØØ„$w ) ˆ Steak MandarinBeef0:00Cut flank steak diagonally into paper thin strips. (1x1/2x1/4 inch).|Marinate steak in sherry and soy sauce about 10 minutes. Stir in cornstarch to coast each piece.|Meanwhile, wash and cup pepper, remove seeds and cut into 1x1/2 inch wide strips to make 1/2 cup. Cut waterchestnuts into 1/4 inch thick slices.|In a skillet or wok, heat remaining oil, stir-fry steak until it turns grey, return vegetables to skillet. stir-fry until heated through. Mix in mandarin oranges, heat and serve.|Makes 4 or 5 servings. ;Ù;y  ‚ SteakBeef0:00Beat steak, brown on both sides in hot fat, and add the remaining ingredients, cover and simmer until meat is tender 1 or 2 hours.„#x # ˆ Steak DianeBeef0:00Season both sides of steaks with salt and pepper.|Melt butter in a heavy skillet; add mustard and shallots. Saut over medium heat 1 minute.|Add steaks and cook approximately 3 minutes on each side for medium rare. Remove steaks to serving plate and keep warm.|Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes.|Add brandy; pour over steaks. Sprinkle parsley over top of steaks.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 SÒ¶‡dK9(äε›~R)éË«\<!óУhSz û-- strips8ySû2 1/2poundsbeef chuck steak -- cut into 2x1/2"*xAú1/2cupshredded mozzarella cheese w#ú À1/2teaspoongarlic salt+v=úg1teaspoondried oregano -- crusheduúH1teaspoonsugart%ú36ouncestomato paste s1ú"1cuptomatoes -- cut up)r?úC1/4cupchopped green bell pepperq'ú‚1/2cupchopped onionp#ú1poundground beefo)út1cupcottage cheesen 3ú2eggs -- well beaten&m9úÿ1/3cupgrated parmesan cheese)l#3ú2tablespoonsbutter or margarinekúä6ouncesspaghettij %ù91green pepperiù"1cantomatoeshù1cupwaterg -ù/2onions -- slicedf ù´garlice ù¦pepperd ùÖsaltc ùhflourbùú2largesteaks a 9øÖSalt & pepper to taste,`!;ø{1tablespoonfresh parsley -- minced_ø´1teaspoonbrandy+^!9øa1tablespoonfresh chives -- minced éé†z ' ‹ }Spaghetti PieBeef0:00Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. spread cottage cheese over bottom of spaghetti crust.|In skillet cook ground beef, onion, and green pepper till vegetables are tender and meat is browned. Drain off excess fat. stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.|/turn meat mixture into spaghetti crust. Bake uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella a cheese atop. Bake 5 minutes longer or till cheese melts. Makes 6 servings.NOTES : May usepork sausage instead of beef is you like. žž„^{ C ˆm Sour Cream-Tomato Beef StewBeef0:00Cook beef and onion in oil in Dutch oven until brown.|Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes.|Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour.|Mix 3/4 cup sour cream and 2 Tbsp. baking mix; stir into stew. Heat to boiling.|Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew. Bake at 450 degrees until brown, 10 minutes.|5 - 6 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Vß¹—h@( ܾ¡uR7ýÒ«‚Y9óÒ·™vV‘'ý‚1/2cupchopped onion ‘!#ýæ1tablespooncooking oil‘#ý1poundground beef‘!üK1cupbeef stock‘ 3üÉ1celery rib, chopped ‘ 7üç2bell peppers, chopped ‘+ü/3mediumonions, chopped‘'ü1/2cupvegetable oil&‘  Eüµall-purpose flour (dredging)&‘ 3ü+1teaspoonground white pepper$‘ /üL1teaspoonground red pepper(‘ 3ü°1/2teaspoonground black pepper‘ üÖ2teaspoonssalt‘#ü72poundsround steak‘!ûû1cupsour cream ‘-û¹1/3cupbutter -- melted)‘#3û22tablespoonsBisquick baking mix‘!ûû3/4cupsour cream‘û¦1/2teaspoonpepper,‘5ûP1 1/2teaspoonsWorcestershire sauce‘!ûH1tablespoonsugar‘û1/2cupwater%;û31cantomato paste -- (6 oz.),~Iû²1canwhole tomatoes -- (14 1/2 oz.)}-ûß2cupssliced mushrooms#|#'û2tablespoonsvegetable oil{-ûJ1cuponion -- chopped pp‡ | 7 U Smothered Round SteakBeef0:00Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. üÑüƒQ~ / †g Skillet SpaghettiBeef0:00In Dutch oven or large deep skillet, brown first 4 ingredients in shortening.|Sprinkle with salt; stir in water. Bring mixture to a boil; add spaghetti.|Cook, uncovered, 12 - 15 minutes or until spaghetti is tender.|Stir in tomatoes and ketchup; simmer about 10 minutes to blend flavors.|Serve with Parmesan cheese, if desired.|Makes 6 - 8 servings|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98‚+} # ƒO eSloppy JoesBeef0:00Brown beef in oil, when meat is al most brown add onion and peppers and finish browning. Add tomato sauce and salt and simmer 20 to 30 minutes, until thick. Split and toast buns.|Serve hamburger mixture on hot toasted buns.Serving Ideas: dill pickles and potato chips ^ͯtV5ëÉ®—gR#ß¾še< â½£~^‘/'É1/4cupmelted butter"‘.-ß1/2poundsliced mushrooms‘-ÿÖ1teaspoonsalt"‘,5ÿ"1cantomatoes -- (16 oz.)&‘+=ÿ[1cankidney beans -- (16 oz.).‘*Mÿ´1cupenriched regular long-grain rice&‘)9ÿ ê1poundextra-lean ground beef2‘(Oÿ91mediumgreen pepper -- chopped, optional!‘'-ÿJ1mediumonion -- chopped‘&!ÿM1tablespoonsalad oil$‘%5þo3/4cupHeinz Tomato Ketchup‘$ /þ-- pieces (1 Lb.),‘#Iþ"1cantomatoes -- cut into bite-size‘" þ-- pieces-‘!Cþä1/2poundspaghetti -- broken into 2"‘ þ4cupswater‘þÖ2teaspoonssalt‘!!þs1tablespoonshortening ‘-þ´1clovegarlic -- minced$‘5þì1/3cupchopped green pepper‘)þN3/4cupchopped onions‘#þ1poundground beef‘ )ý08Hamburger buns‘ýÖ1 1/4teaspoonssalt‘%ýÂ2cupstomato sauce0‘#Aý¥2tablespoonschopped sweet green pepper U‚P‚ ; „7 /Shirley's Beef BurgundyBeef0:00Saute mushrooms in butter, remove and saute bacon, remove bacon and add beef. Brown well, sprinkle in flour, garlic, onions, bouillon cubes, wine, sugar, salt, spices and cover. Simmer 2 hours. Add bacon and mushrooms and simmer another hour.|Serve over hot rice or noodles.NOTES : Very Goodƒ' 7 † Skillet Beef And RiceBeef0:00In large skillet over medium heat, in hot oil, cook onion and pepper, 5 minutes or until tender.|Add ground beef and cook until browned, stirring occasionally.|Stir in remaining ingredients; heat to boiling.|Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 A×¢„cE)êÃdNçγŠ_5õ༗tA0‘HQ—1canwhole potatoes -- drained (reserve ‘G-J1largeonion -- chopped"‘F!'1tablespoonvegetable oil!‘E/µ1/4cupall-purpose flour‘D -- pieces=‘Cg ‚1poundbeef boneless round steak -- cut into serving'‘B#/µ2tablespoonsall-purpose flour(‘A G<6Carrots -- cut into 2" pieces&‘@7…6mediumpotatoes -- quartered‘?1 1/4cupswater‘> '-- Recipe Mix-‘=G …1PouchCampbell's Dry Onion Soup and4‘<Y©1cancream of mushroom soup -- (10 3/4 oz.)‘; !-- up to 46‘:O(3 1/2poundsbeef round -- or chuck pot roast,#‘9#'2tablespoonsvegetable oil$‘81Ñ1/2poundsmall whole onions‘7 º1smallbay leaf!‘6%a1/4teaspoonground thyme‘5Ö1/4teaspoonsalt‘4#H2tablespoonssugar‘3 3õ2beef bouillon cubes‘2í1 1/2cupsred wine2‘1O q2poundsbeef roast -- cut in 1 1/2" cubes&‘09+3slicesbacon -- cut in pieces ««„Q‚ - ˆi Savory Pot RoastBeef0:00In 6 quart saucepot, in hot oil, brown roast on all sides. Spoon off fat.|Stir in mushroom soup, onion soup mix and 1 cup water.|Reduce heat to low. Cover; cook 2 hours.|Add vegetables. Cover; cook 45 minutes or until roast and vegetables are fork-tender.|Remove roast and vegetables.|Stir together flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.|Garnish with fresh parsley if desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98   …r‚ 3 ‹% Saucy Steak SkilletBeef0:00Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10" skillet; push beef to side. Cook and stir onion in oil until tender; drain.|Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.|Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 UáÈœsH.ã¨uS-þÚ¸šxFþãÅ¡lU‘a5cupswater2‘`M€1packageHamburger Helper mix for Lasagna!‘_-J1mediumonion -- chopped‘^#1poundground beef‘](1/2canconsomme‘\ )-- thin slices+‘[ M Þ4scallions -- cut lengthwise into/‘ZII3piecescelery -- sliced thin diagonal‘Y' Â1/4poundfresh spinach‘X#H2tablespoonssugar‘W# g4tablespoonssoy sauce!‘V##æ3tablespoonscooking oil,‘UA×1/2poundlean beef -- thinly sliced#‘T3q4largemushrooms -- sliced‘S+J1largeonion -- sliced0‘RQ1jarsliced pimiento -- drained (2 oz.)8‘QYf1packagefrozen Italian green beans -- (10 oz.)‘P¦1/4teaspoonpepper*‘O7 ×1/2teaspoondried marjoram leaves‘NÖ1teaspoonsalt(‘M7C1teaspooninstant beef bouillon&‘L1Ñ2teaspoonsbell pepper flakes)‘K!5P1tablespoonWorcestershire sauce‘Jx1/4cupcatsup‘I 3-- liquid) (16 oz.) ÈŸ‚ + S Picante BurgersBeef0:00Mix beef and picante sauce together. Shape into patties for hamburgers. Gill to desired doneness.„%‚ 1 ˆ Quick Italian SoupBeef0:00Cook and stir ground beef and onion in Dutch oven until beef is brown; drain.|Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and cheese; break up tomatoes with fork.|Heat to boiling, stirrings constantly; reduce heat.|Cover and simmer, stirring occasionally, 10 minutes.|Stir in Noodles and zucchini.|Cover and cook 10 minutes longer.|Sprinkle each serving with grated Parmesan cheese if desired.|Makes 9 1/2 cups.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98‚4‚ O „ Quick Skillet Beef and VegetablesBeef0:00Place in skillet 3 tablespoons cooking oil and the sliced onion. Mix in sliced mushrooms. Add beef, spinach, celery, scallions and soy sauce. Sprinkle with sugar. Add half of a 10 1/2 ounce can consomme. Mix. Cook 2 minutes. Serve over rice. Serve 2 AϤuE' 븜qI'òϪŽf<öÓ«pXA‘{2cupswater‘z # Àgarlic salt‘y 3¶paprika -- optional‘xH1teaspoonsugar%‘w Csalt and pepper -- to taste ‘v#U3 1/2poundschuck roast"‘u ;i2Boneless Strip Sirloins‘t'½2dashesground ginger'‘s%-´2small clovegarlic -- minced%‘r#+ø2tablespoonsvery dry sherry‘q g1/4cupsoy sauce"‘p1õ1/2cupfresh orange juice ‘o#! 12tablespoonscornstarch2‘nU^1cupbeef bouillon -- from cube or powder‘m# g3tablespoonssoy sauce%‘l Csalt and pepper -- to taste(‘k G93green pepper -- cut in strips‘j#œ4tablespoonsoil0‘iCà1 1/2poundssteak -- cut in thin strips‘h' ;1cuppicante sauce‘g#1poundground beef‘f 1-- cut into halves-‘eG 1smallzucchini -- sliced and slices,‘d#9ÿ2tablespoonsgrated Parmesan cheese(‘cA²1canwhole tomatoes -- (16 oz.).‘bM "1canwhole kernel corn -- (8 1/4 oz.) !¢!‚}‚ ? …/ Oriental Marinated StripsBeef0:00Combine first five ingredients.|Place stakes in the marinade. Marinate in the refrigerator for 2 to 3 hours, turning occasionally.|Remove steaks from marinade and place on preheated grill over medium heat for approximately 7 to 9 minutes for a medium rare stake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98‚Z‚ 7 „q Oriental Pepper SteakBeef0:00Heat oil in skillet and saute meat slices until all red is gone. Add pepper strips, onions, garlic, salt and pepper.|Cook and stir for 5 to 10 minutes.|Combine soy sauce and bouillon, stir in cornstarch to make a smooth mixture.|Pour mixture into skillet cook and stir a few minutes more|Serve over rice. ¡…¡ƒ`‚ ? †u New England Boiled DinnerBeef0:00In large heavy skillet brown meat in shortening, pour off fat, add soup, horseradish, bay leaf, and garlic, cover and cook over low heat 2 hours.|Add carrots and rutabagas, cook 30 minutes, stir occasionally, add potatoes and cabbage on top, cook 30 minutes more or until done.|Remove meat and vegetable to a platter, keep warm.|Blend water into flour until smooth, slowly stir into meat sauce, cook stirring constantly until thickened.‚w‚ + …7 One-Dish DinnerBeef0:00Brown roast on all sides in hot skillet; rub with salt, pepper and sugar; sprinkle with paprika and garlic salt. Add water; cover and simmer for 3 hours. Adding water as needed. Add potatoes, onions and carrots. Simmer for 30 minutes. Add tomatoes and season to taste, simmer for 30 minutes longer. Thicken liquid for gravy is desired. @׳‚a=ë¾¢yJöʲšeF-ç´‘e@"’#% Â4tablespoonstomato sauce)’!5 P1tablespoonworcestershire sauce ’- ´1clovegarlic -- minced0’C ì1/4teaspoonfreshly ground black pepper’ Ö1 1/4teaspoonssalt$’1 Œ1/2poundmushroom -- sliced’ /1/2cuponions’ # ¹3tablespoonsbutter2’ O 72poundsround steak -- cut 1/2 inch thick’  h1/4cupflour’  1/2cupwater)’ = ƒ1mediumcabbage -- cut in wedges!’/ …8smallpotatoes -- whole-’G  1poundrutabaga -- sliced 1/4" thick,’C <6mediumcarrots -- cut in 2" pieces&’9 1mediumgarlic clove -- minced’ º1mediumbay leaf*’#5 ›2tablespoonsprepared horseradish,’G ì2cansonion soup -- 10 3/4 oz. each ’#! s2tablespoonsshortening!’- I3poundsbeef round roast‘-"1cuptomatoes, canned.‘~I<4largecarrots -- cut in large chunks!‘}-/4mediumonions -- sliced&‘|7…4mediumpotatoes -- quartered YJYƒm‚ % ‡) Mince Meat 2Beef0:00Combine all ingredients in large saucepan. Simmer 1 hour, stirring frequently to prevent sticking.|Prepare pine home-canning jars and lids according to manufacturer's instructions. Pour mincemeat into hot jars, leaving 1" head space. Remove air bubbles with not-metallic spatula. Adjust caps.|Process pints 20 minutes at 10 pounds pressure in a pressure canner.|Yield: about 12 pints|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒ2‚ = † My First Beef StroganoffBeef0:00Cut the steak into strips 1 1/2 inches long by 1/4 inch wide.|Melt the butter in a skillet, saute the onions 5 minutes, add the meat and let brown.|Mix the mushrooms, salt, pepper, garlic, worcestershire sauce and tomato sauce. Cover and cook over low heat 30 minutes or until the meat is tender. Just before serving mix in the sour cream. heat, but do not boil.|Serve with rice or noodles Iä¿™yK"Õ¾¡tFñÕµ•xS5ïÑ´ŠeI’/! Ö1tablespoonsalt"’.3  5cupschopped tart apples'’-? 1cupGood New Orleans Molasses’,# ÿ3cupsbrown sugar’+ å1 1/2cupscurrants’* ¦2cupsraisins*’)C Ç2cupsboiled beef -- chopped fine’(  1/2teaspoonginger"’'+ À1teaspoonpowdered cloves’& k2teaspoonsnutmeg’%! Z1tablespoonallspice’$! $1tablespooncinnamon’#! Ö1tablespoonsalt’"# ÿ2poundsbrown sugar3’!O 1packagechopped candied citron -- (8 oz.)+’ = ¦3packagesraisins -- (15 oz. each)*’A Ò1/3cupfinely chopped orange peel’# ~3cupssweet cider’ ´1cupbrandy,’? å3packagescurrants -- (11 oz. each)’# Í1/4cuplemon juice&’9 R1/4cuporange pulp -- chopped+’E 3cupsapples -- peeled and chopped’) Þ4cupssuet -- ground#’5 (5cupsbeef round -- ground"’ ? ***FOR MINCE MEAT PIES***’! û2cupssour cream ¯<¯ƒ ‚ % …a Meat Loaf 57Beef0:00Combine ground beef, egg, bread crumbs, milk, Heinz 57 sauce, salt and pepper.|Shape into loaf in lightly greased shallow baking pan.|Brush top with additional 57 Sauce, if desired.|Bake in 350 degree oven, 1 hour.|Allow meat loaf to stand 5 minutes before slicing.|Makes 6 - 8 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98@‚ ! ‚S Mince MeatBeef0:00Mix and boil in stainless steel or porcelain kettle for 10 minutes, store in cool place.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 bàĨŽjJ1ûÙ¿£€\:#üÝÅrNÞ´ƒb’J! g1tablespoonsoy sauce.’I#=w2tablespoonshoisin sauce -- optional'’H9Â8ouncestomato sauce -- canned2’GM16ouncesfrozen mixed Oriental vegetables8’FQ"14 1/2ouncestomatoes, canned -- diced, drained!’E-´2clovesgarlic -- minced(’D=1poundground beef -- or turkey%’C1 æ2 1/2cupsrotini -- uncooked’B ¦1dashpepper’A Ö1 1/4teaspoonssalt$’@#) .3tablespoonsHeinz 57 Sauce’? @1/2cupmilk’>/ &1cupsoft bread crumbs!’= 9 1Egg -- slightly beaten ’<# 1 1/2poundsground beef’;! K2cupsbeef stock’: °1pinchcayenne’9+ ï1/2cupsherry or cider’8# 8tablespoonsrum’7 ´1/2pintbrandy’6 1ouncecitron’5 1 m3lemons -- Juice of!’4 ; ¼Grated rind of 2 lemons’3 w1teaspoonmace’2 k1teaspoonnutmeg’1 1teaspooncloves’0! $1tablespooncinnamon /(‚ 9 Macaroni and Beef BakeBeef0:00ƒM‚ ; †S Mandarin Rotini SkilletBeef0:05Cook pasta according to package directions; drain. Rinse with cold water.|Brown ground beef with garlic; drain. Stir in vegetables, tomatoes, tomato sauce, hoisin sauce and soy sauce. Bring to boil; cover and simmer 5 minutes or until vegetables are heated through.|Stir in pasta and 1 cup cheese. Sprinkle with remaining cheese. Cover and heat 4 to 6 minutes or until cheese is melted and pasta is heated through. RϯŽkEÞ´…]7õÔ±“hM0Ì ‹dR’d 2eggs$’c52/3cupBisquick. baking mix’b@1cupmilk)’a? B1/4cupParmesan cheese -- grated3’`UX1/2cupcreamed cottage cheese -- small curd+’_G w1cupmozzarella cheese -- shredded’^%31cantomato paste’]ˆ1teaspoonbasil(’\7 I1teaspoonoregano -- dry leaves’[#1poundground beef ’Z# À1/8teaspoongarlic salt’Y)Ž1/2cupdry white wine’X¹1/2cupbutter&’W9¯1/2cupgreen onions -- sliced#’V#Í1 1/2teaspoonslemon juice%’U!-¹1tablespoonbutter -- melted,’T O¾2lobster tails; frozen -- 4oz each'’S;+6slicesbacon -- partially cook&’R7l4poundswhole beef tenderloin ’Q1#--+’P#7Ü2tablespoonschopped sweet pickled#’O5ž2cupscooked beef -- cubed ’N#!s2tablespoonsshortening’M)­1/4cupchopped celery’L'‚1/4cupchopped onion.’KKQ2cupsSargento 4 Cheese Country Blend !!…[‚ Q ŠY Lobster Stuffed Tenderloin Of BeefBeef0:00Cut tenderloin lengthwise to within 1/2" of the bottom. Place frozen lobster tails in boiling water to cover; simmer for 5 minutes. Remove lobster from shells. Cut in half. Place lobster end to end inside the beef. Combine melted butter and lemon juice. Drizzle on lobster. Close meat around the lobster and tie roast together with string. Place in a roasting pan on a rack. Roast at 425~ for 30 minutes. Place bacon on top, roast 5 minutes longer. Saute onion in 1/2 cup butter in saucepan, add wine and garlic salt. Heat through. Slice roast. Spoon on the wine sauce. Serve. NOTE: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook. zz…‚ 9 ‰? Impossible Lasagne PieBeef0:00Heat oven to 400 degrees.|Grease 10" pie plate.|Cook and stir beef over medium heat until brown; drain.|Stir in oregano, basil, tomato paste and 1/2 cup mozzarella cheese.|Layer cottage cheese and Parmesan cheese in plate.|Spoon beef mixture over top.|Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds on high in blender or 1 minute with hand beater.|Pour into plate.|Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes.|Sprinkle with remaining cheese.|Cool 5 minutes.|Possum Kingdom Lake Cookbook|MC formatted using MC Buster 2.0d by Barb on 4/7/98 Yæȳ”oR;ÞºlAí»v\5#éÉž€Y$’//1 1/2cupsonions -- chopped’~#1poundground beef(’}A @1cupcheddar cheese -- shredded’| 1"2tomatoes -- sliced’{¦1/4teaspoonpepper’zÖ1/2teaspoonsalt’y 3eggs$’x53/4cupBisquick. baking mix’w@1 1/2cupsmilk$’v//1 1/2cupsonions -- chopped’u#1poundground beef/’tOô1cupfat-free cheddar cheese -- grated%’s;ô1cupfat-free cottage cheese)’r!5P1tablespoonworcestershire sauce(’q#1‰2tablespoonslow-fat baking mix!’p% Õ1/8teaspoonblack pepper'’o;ç1/2cupbell peppers -- chopped!’n//1/2cuponions -- chopped9’m_ t1poundground chicken breast -- skinless, cooked’lÿ1/2teaspoonolive oil’k #--Filling--’j!Ú2wholeegg whites"’i1‰3/4cuplow-fat baking mix’hñ1 1/2cupsskim milk’g --Crust--’f¦1/4teaspoonpepper’eÖ1teaspoonsalt †:‚ G Œ! Impossible Cheeseburger Pie 2Beef0:10Preheat oven to 375. Prepare a 8" square baking pan with cooking spray and flour; set aside.|To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside.|To prepare filling, heat oil over medium heat in a skillet. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mixture.|Sprinkle with cheddar cheese. Bake for 30 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98 Ùƒ:‚ ? †) Imperial Cheeseburger PieBeef0:00Heat oven to 400 degrees.|In 10" skillet, cook and stir meat & onions until brown.|Beat rest of ingredients, except cheese and tomatoes.|Add all ingredients in ovenproof pan. Cook for 15 minutes, test for doneness.|Place cheese and tomatoes on top and cook for 5 to 8 minutes more.|Cool for 5 minutes before serving.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98„#‚ C ‡w Impossible Cheeseburger PieBeef0:00Heat oven to 400 degrees. Grease 10" pie plate.|Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in plate.|Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater.|Pour into plate. Bake 25 minutes.|Top with tomatoes; sprinkle with cheese.|Bake until knife inserted in center comes out clean, 5 to 8 minutes.|Cool 5 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98 Læ¿®’tT1 çΫŒqZ9ëÈœ~\?ôѱkL“#¹3TablespoonsButter!“+`3/4PoundFresh Mushrooms“ 7 FToasted hot dog rolls“%2poundsfrankfurters “'ø1teaspoonseasoned salt&“9´1clovegarlic -- chopped fine“%)1teaspoonchili powder“¶1teaspoonpaprika“# ‚2teaspoonsdry mustard“#ÿ1/4cupbrown sugar)“!5P1tablespoonWorcestershire sauce “-J1smallonion -- chopped“1cupwater“x1cupcatsup“ 5ùHot buttered noodles“).1/4cupHeinz 57 Sauce“ 3cupswater“ Ö2teaspoonssalt“ !¶1tablespoonpaprika “ -´1clovegarlic -- minced“ J2slicesonion “#!s2tablespoonsshortening$“3Ñ2poundscubed boneless beef “1ò1cupcheese -- shredded“ 1"2tomatoes -- sliced“¦1/4teaspoonpepper“Ö1/2teaspoonsalt“  1egg$“53/4cupBisquick. baking mix“@1 1/2cupsmilk k„S‚ E ˆU Hot Diggity Barbecued FranksBeef0:00Mix catsup, water, onion, worcestershire sauce, vinegar, brown sugar, dry mustard, paprika, chili powder, garlic and seasoned salt. Let simmer slowly at side of grill in covered pan and 1/2 hour before using.|Dip frankfurters into sauce and grill about 4 inches from hot coals 10 minutes or until nicely browned.|Brush frequently with sauce while cooking.|Or, heat frankfurters in sauce in skillet or saucepan until plump and heated through.|Serve on toasted hot dog rolls.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98ƒ‚ 5 …a Hungarian Goulash 57Beef0:00In Dutch oven brown beef in shortening.|Stir in sliced onions, garlic, paprika and salt; saut until onions are tender.|Add water, Heinz 57 sauce. Cover; simmer 1 1/2 to 2 hours or until meat is tender.|Thicken sauce with flour/water mixture, if desired.|Serve over hot buttered noodles.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 ‹‹„q‚ C ‰ Filet Mignon With MushroomsBeef0:00Slice mushrooms and saute in 3 Tbsp. butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well heated.|In a separate skillet saute the filets in hot butter for 2 1/2 minutes per side (for rare).|Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on well heated platter.|Top with the filets and arrange the mushroom sauce in the center. Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.|Additional sauce can be passed separately. Kä¼–{[<# ïѲ]+ éÉ–v_Cèô|K.“8M1cancorned beef -- cut into 6 slices5“7Yá2cupscooked corned beef brisket -- shredded “6 ***"“51@2/3cupmilk -- to 3/4 cup4“4#Is2tablespoonsshortening -- to 4 tablespoons!“3' -3teaspoonsbaking powder“2Ö3/4teaspoonsalt“1h2cupsflour“0 3,Biscuit foundation:0“/M1/2CupCream Of Chicken Soup, Condensed“.'ý3/4CupChicken Broth “-+D4SlicesVeal -- pounded“,#¹3TablespoonsButter/“+KÞ1SmallRed Onion -- sliced & separated0“*K91MediumGreen Pepper -- cut into strips“) 3q10Mushrooms -- sliced“(#¹2TablespoonsButter“'¦1/8TeaspoonPepper“&Ö1/4TeaspoonSalt“%h1/2CupFlour“$;1/2CupScotch“##¹6TablespoonsButter“" 1‰6French Bread Slice“! 'Ü6Filet Mignons#“ 7©1CupHeavy Cream -- heated%“ CSalt And Pepper -- to taste“h2TeaspoonsFlour VfV„ ‚ - ‡_ Corned Beef RollBeef0:00Biscuit: Sift flour, salt and baking powder. Cut or rub in shortening. Add milk, stirring only enough to make ingredients hold together. Turn out on lightly floured board. Knead gently for 1/2 minute. Roll or pat to desired thickness. roll out dough into rectangular sheet 1/4" thick.|Corned Beef: Shred corned beef with fork. spread on biscuit dough. Roll jelly roll fashion and seal edge. Bake on ungreased baking sheet in 425 degree oven 20-25 minutes. Serve hot with chili.ƒ‚ / …q Fast & Fancy VealBeef0:00Combine flour and seasonings.|Saute vegetables in 2 Tbsp. butter until crisp-tender.|Remove vegetables from skillet.|Add 3 Tbsp. butter and while it is melting, dredge veal slices in flour mixture; then cook in butter over medium heat until browned on both sides.|Remove veal to serving platter.|Return vegetables to the skillet and simmer until heated.|Serve with veal. ||…‚ 5 ‰? Corned Beef HawaiianBeef0:00Heat oven to 375 degrees.|Overlap corned beef slices lengthwise down center of ungreased rectangular baking dish, 10x6x1 1/2 inches.|Mix brown sugar, baking mix and soy sauce in 2 quart saucepan until smooth.|Gradually stir in pineapple syrup, onions, green pepper and garlic. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minutes.|Stir in pineapple.|Spoon over and around corned beef.|Cover and bake until corned beef is hot, 25 to 30 minutes.|Serve with hot cooked rice.|Makes 6 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 >éÄž|F(÷߯‹^B"Þº~_0 êä]>“S#2PoundsGround Beef“R 5T2Ground Steak Burgers"“Q) 2TeaspoonsTeriyaki Sauce“P#¹2TablespoonsButter$“O9"1CanTomatoes -- with juice“Nù1/2TeaspoonTarragon#“M3v1/2CupBeef Broth -- clear,“L?`1 1/2CupsFresh Mushrooms -- sliced“K#¹2TablespoonsButter“J water'“I#/´1large clovegarlic -- smashed!“H%T1/2teaspoonground cumin"“G'ö1/2teaspoonground pepper“FÖ1 1/2teaspoonssalt“E%Â8ouncestomato sauce“D…2poundspotatoes*“C?73poundsround steak -- 1/2" thick!“B/´1clovegarlic -- crushed-“A Q91Green pepper -- cut into 1" pieces“@ %-- 1" pieces.“? S¯8Green onions -- with tops, cut into“> 1-- syrup) (20 oz.)3“=W 1canpineapple chunks -- drained (reserved“<# g2tablespoonssoy sauce#“;321/4cupBisquick baking mix"“:1Ì1/2cuppacked brown sugar“9 #-- (12 oz.) ÄÄ‚G‚ ) „Y Burgers DeluxeBeef0:00Melt 2 Tbsp. butter in a skillet; saute mushrooms for 3 to 4 minutes. Add broth, tarragon, and chopped tomatoes plus the juice. Simmer.|In another skillet, melt 2 Tbsp. butter; add teriyaki sauce. Fry burgers to desired doneness.|Pour tomato mixture over burgers for a quick and easy entree.ƒm‚ _ †o Carne Guisada Con Papas (Meat & Potatoes)Beef0:00Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approximately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. " "ƒe‚ K †s Brisket of Beef With SauerkrautBeef0:00Wipe meat, place in large pan add cold water to cover, bring to a boil and skim off fat.|Add onion and seasonings and continue to simmer until meat is tender. About 2 hours.|Transfer the meat and 1/4 of the liquid to another pan.|(The remaining liquid make a strong broth to garish with noodles and serve as soup.)|To the meat add the sauerkraut, potato, and apple. Sprinkle with caraway seeds and simmer all together for 15 minutes.ƒq‚ G † #yBull's-Eye Bbq Chili SandwichBeef0:00Brown beef in large skillet or Dutch oven; drain.|Stir in barbecue sauce, tomato sauce and water.|Add Large Spice Packet; season with salt and cayenne pepper to taste.|Cover; simmer 30 minutes or until desired thickness, stirring occasionally.|For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup water during last 15 minutes of cooking.|Fill buns with meat mixture.VARIATIONS#NOTES : Carrol Shelby's Original Texas Brand Chili Mix Tг€Y2üê׺œˆkG'øà´ŠnR4ïÕ°T*“q#5 P2TablespoonsWorcestershire Sauce,“p#9 #2TablespoonsLiquid Barbecue Smoke."“o#% H2TablespoonsCelery Seeds“n %  1Beef Brisket “m!# À1TablespoonGarlic Salt“l!! y1TablespoonOnion Salt“k! ¦1TablespoonPepper“j! Ö1TablespoonSalt“i +Salt And Pepper'“h5P1/2BottleWorcestershire Sauce)“g9#1/2BottleLiquid Barbecue Smoke.“f # ^Celery Salt“e !yOnion Salt“d # ÀGarlic Salt“c% 7PoundsBeef Brisket!“b!%21tablespooncaraway seed“a +1apple -- sliced“` 41potato“_!è2poundssauerkraut“^ -Ösalt -- to taste“] J1onion“\ water“[£3poundsbrisket“Z )0Hamburger Buns$“Y1 )1PackageChili Mix -- 4 oz.$“X A+Cayenne Pepper -- to taste“W -ÖSalt -- to taste“V1CupWater“U%Â1CanTomato Sauce-“TE1BottleBarbecue Sauce -- Bull's Eye ‡²‡‚'‚  „# Brisket 1Beef0:00Mix all seasoning except Woodie's cooking sauce and rub well over meat.|Wrap tightly in thick foil and refrigerate for 24 hours.|Bake on a cookie sheet for 3 hours at 300 degrees.|Open foil and brush on 1/2 jar of the Woodie's sauce. Rewrap and cook for 1 more hour.‚J‚  „i Brisket 2Beef0:00Line baking pan with enough foil to cover and seal brisket.|Put fat side down and sprinkle generously with garlic, onion, and celery salts.|Add liquid smoke, cover with foil and refrigerate overnight.|Next morning add Worcestershire sauce, salt and pepper.|Bake in foil at 275 degrees for 5 to 6 hours. GÍ¢qCùã¾›xW@äÆ£€]8ø̱•kG!” !%#ˆ1tablespoonwine vinegar'” 7#C1teaspoonground cayenne pepper” #ÿ1/2cupolive oil” #Ö2teaspoonssalt)”A#62cupsbeer (12 oz or 10 oz cans)” 1"·Biscuits -- rolled”)"1/2CupBarbecue Sauce"”'" 1/4TeaspoonGarlic Powder ”#" ^1/4TeaspoonCelery Salt ”#"?1/4TeaspoonGround Sage ”#" ‚1/4TeaspoonDry Mustard”"¦1/4TeaspoonPepper”"Ö1 1/4TeaspoonsSalt“ " 1Egg)“~!5"P1TablespoonWorcestershire Sauce“}"@1/2CupMilk“|)"N1/4CupChopped Onions “{-"a1/2CupDry Bread Crumbs “z#"1 1/2PoundsGround Beef"“y'! 1/2TeaspoonGarlic Powder“x ! º1Bay Leaf“w/!ª1CupBarley -- regular%“v;!/1CupOnions -- thinly sliced+“uG!I1CupCelery -- cut 1/2 inch pieces.“tK!<2CupsCarrots -- cut in 1-inch pieces(“s3!þ3 1/2PoundsCorned Beef Brisket0“rQ ‹1JarWoodie's Cooking Sauce Concentrate ''ƒU‚! ? †_ Boiled Corned Beef DinnerBeef0:00Place corned beef brisket in large Dutch oven or saucepot. Add enough water to cover meat. Cover; bring to a boil. Reduce heat. Simmer, covered, about 2 hours. Skim fat from liquid in Dutch oven.|Add vegetables, barley and seasoning. Cover, bring to a boil. Reduce heat. Simmer 1 hour or until meat and barley are tender.|Remove meat to serving platter.|Drain vegetable-barley mixture; serve with corned beef brisket. Æ`Æ‚# 9 g Beer Marinade For BeefBeef0:00Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.…‚" 9 ‰s Biscuit-Topped BurgersBeef0:00Heat oven to 350 degrees.|Mix ground beef, bread crumbs, onion, milk, the Worcestershire sauce, egg and seasoning.|Shape into eight 3" patties; place in ungreased oblong pan, 13x9x2 inches.|Bake until done, 20 to 25 minutes; drain.|Top each patty with 1 Tbsp. barbecue sauce.|Increase oven temperature too 450 degrees.|Prepare Rolled Biscuits as directed on package of Bisquick baking ix except - roll dough 3/8 inch thick.|Cut into 8 biscuits with 3" biscuit cutter dipped in baking mix.|Place 1 biscuit over each patty. Bake until biscuits are golden brown, 8 to 10 minutes.|Serves with additional barbecue sauce if desired. BÔ²ŽkB(ãǧŽhP4 íÔ¼ˆfCøÛÀ¬ƒZB”)&h1/4CupFlour&”( E&úSteaks -- cut in thin strips&”'/&1 1/2PoundsVeal Cutlet -- or”& %¶Paprika”%!%û1CupSour Cream”$!%K1/4CupDry Sherry”#'% 1CanBeef Consomme*”"?%`8OuncesFresh Mushrooms -- sliced ”!-%´1CloveGarlic -- minced” +%/1/2CupOnions -- diced1”O%l1PoundTenderloin, Beef -- cut in pieces”%h1/4CupFlour”%¹1/4CupButter”#$¹3TablespoonsButter%”3$10OuncesNoodles -- uncooked”!$û2CupsSour Cream”$h1/3CupFlour#”#$ À1 1/2TeaspoonsGarlic Salt”$x1/4CupCatsup”'$ ê1/3CupMinced Onions”!$v2CansBeef Broth)”C$ß1CanSliced Mushrooms -- drained”$¹1/4CupButter” '$iSirloin Steak&”7$¨2PoundsBeef Tenderloin -- or ”'# 1teaspoongarlic powder!”###Í2tablespoonslemon juice”%#^1teaspoononion powder)” !5#›1tablespoonprepared horseradish ‡‡„u‚$ / ‰/ Beef Stroganoff 2Beef0:00Cut meat across the grain into 3/4" slices, then into strips 3x1/4 inch.|Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.|In same skillet, brown meat.|Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes.|Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.|Cook noodles as directed on package; drain. Toss with 3 Tbsp. butter. Serve with stroganoff. ÿ@ÿ‚=‚& + ƒ{ UBeef StroganoffBeef0:00Brown meat in butter. Add mushrooms (sliced and drained), onion, garlic and brown lightly. Stir in 1 can broth (or consomme). Cover and cook 1 hour until meat is tender. Stir now and then stir in 1 cup sour cream. Serve over the thin noodles.NOTES : Possum Kingdom Lake Cookbookƒ<‚% / †= Beef Stroganoff 1Beef0:00Melt butter over medium high heat in a deep saute pan.|Place flour in a plastic bag. Add tips to flour. Close bag and shake.|Saute onions and garlic in butter for a few minutes.|Add tips and mushrooms to pan and brown lightly.|Stir in consomme and cook over low heat for about 20 minutes.|Add sherry and cream and cook an additional 5 minutes.|Sprinkle paprika over Stroganoff, stir and serve over noodles. QèϵœtY>$üáǪŠdBب–yAìг•uQ!”G##)ÿ3tablespoonsbrown sugar”F+)÷1cupvinegar -- mild”E)¦1/4teaspoonpepper”D!)è1quartsauerkraut”C!)Ö1tablespoonsalt”B )”Hot water”A)£4poundsbrisket!”@ ;(ÿOlive Oil -- for frying5”?Y(%3CupsItalian Bread Crumbs -- more in needed”>!(1TablespoonWater”= (4Eggs-”<G( Æ1PoundBeef Cutlets -- thinly sliced%”;!-'…1tablespoonparsley; chopped”:#'©1/2cupheavy cream!”9%'1/4teaspoonwhite pepper”8 5'/2onions; small, diced#”7#''2tablespoonsvegetable oil”6''i1poundsirloin steak”5'H1/4teaspoonsugar”4'Ö1teaspoonsalt”3!'ä1cupwhite wine%”27' H2/3cupcarbonated soda water”1'<1poundcarrots”0!&û1CupSour Cream”/!&v1CanBeef Broth%”.9&1SmallGarlic Clove -- minced”-&/1/2CupOnions”,&q1CanMushrooms”+&¹1/4CupButter”*&¦1DashPepper )•)‚h‚( % „W UBeef CutletsBeef0:00Beat eggs and water together. Dip beef into egg mixture, one at a time, then into bread crumbs, coating well. Heat a large frying pan. Add enough olive oil to about 1/4 inch deep. Fry cutlets until well browned on both sides. Drain on paper towels. Add more oil when frying if necessary.NOTES : Possum Kingdom Lake Cookbook„g‚' ; ‰ Beef Strips And CarrotsBeef0:00Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. eþeƒ‚* ; …c Bacon-Wrapped MeatballsBeef0:00Combine first 5 ingredients, mixing well; shape into 8 meatballs. Roll bacon pieces around meatballs, and secure with toothpicks. Saute over medium heat until bacon is crisp and brown; drain off fat. If meatballs are not done, cover and simmer an additional 5 to 7 minutes.|Source: Mrs. Marian Jenkins, Savannah, Georgia; Souther Living Magazine, April 1979.~‚) C ƒ- Beef Brisket and SauerkrautBeef0:00Cover brisket with water; season. Simmer for 1 hour to 1 1/2 hours. Add sauerkraut, vinegar and brown sugar. Cook 1 hour longer. Add potato and caraway seed. Cook 10 minutes longer.|Yield 6 to 8 servings. ^ܺš}Y=ïÙ½¥sU7ïÔ¸šd2ö»ž‡^&”c3,21 1/4cupsBisquick baking mix”b,@1/4cupmilk”a!,û1/4cupsour cream8”`a,ë1canchopped green chilies -- undrained (4 oz.)&”_=,Â1cantomato sauce -- (15 oz.)”^ ,-- Oz.)/”]O,[1cankidney beans -- undrained (15 1/23”\W,?1canstewed tomatoes -- undrained (16 oz.)”[,¦1/4teaspoonpepper”Z,Ö1/2teaspoonsalt”Y,H1teaspoonsugar ”X%,)2teaspoonschili powder"”W/,´2clovesgarlic -- crushed”V',‚1cupchopped onion”U#,1poundground beef”T#+ š1canchile beans”S +Upot roast”R #+ground beef”Q ++†spaghetti sauce”P *Žcrosswise$”O5*+4slicesbacon -- cut in half$”N+*Ë1/4teaspoonseasoned pepper”M*Ö1/2teaspoonsalt!”L'* ê2teaspoonsminced onions”K!*›1/4cupcold water”J#*1/2poundground beef”I%)21teaspooncaraway seed!”H-)41mediumpotato -- grated YYƒ#‚+ % …_ C4 Meals in 1Beef0:00Make a double recipe of spaghetti sauce with ground beef.|1. Add a large pre-browned pot roast to the cooking sauce. When roast is done, wrap in foil and freeze.|2. remove a portion of meat sauce and add a can of chili beans. Freeze for chili.|3. Remove another portion of sauce and freeze for sloppy joes.|4. The balance of the sauce have with spaghetti.NOTES : 4. Spaghetti Sauce GG…5‚, W Š Spicy Chili With Sour Cream DumplingsBeef0:00Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain.|Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, tomato sauce and green chilies.|Heat to boiling, stirring frequently; reduce heat. Cover and simmer, stirring occasionally, 1 hour.|Mix sour cream and milk in medium bowl until smooth. Mix in baking mix until soft dough forms.|Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.|Sprinkle with snipped parsley if desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98esh lime juice|1/4 teaspoon (1/4 to 1/2) hot pepper sauce -- as desired|Combine oil, lime juice, garlic, oregano, and pepper sauce; pour over steak. Close bag securely; turn to coat steak with oil mixture.|Refrigerate at least 30 minutes or up to 2 hours before grilling. Drain steak, discarding marinade. Sprinkle steak with salt, pepper, and cumin seeds.|Grill over medium-hot coals for 4 to 5 minutes per side for medium-rare steak. Transfer to carving board; tent with foil and let stand for 5 minutes.|Carve steak crosswise into thin slices. Spread Mayonesa Rosada over four muffin halves; pile steak strip on top. Close sandwiches with muffin tops. Serve with Salsa de Aguacate.MAYONESA ROSADA#In a small bowl, combine all ingredients; mix well. Serve immediately or cover and refrigerate up to 2 hours before serving.|Source#Bays Corporation|S(Internet Address)#http://www.bays.com|SALSA de AGUACATE#In medium bowl, combine all ingredients. Serve immediately or cover and chill up to 2 hours before serving. ¼¼Š8‚- IŽu…! Grilled Cuban Steak SandwichesBeef0:00SandwichSALSA DE AQUACATE|1 large (or 2 small) ripe avocados -- peeled, seeded, dice|2 tablespoons bottled drained pimento or roasted red pep -- diced|1 tablespoon olive oil|2 teaspoons drained capers|2 teaspoons frñ c×®ŒhDϬrV9ìʤ|N+ü̲Žc(”z;.¯16largegreen onions -- trimmed!”y%. Õ1/2teaspoonblack pepper”x.Ö1teaspoonsalt-”wE.´2clovesgarlic -- peeled and crushed,”v#9.ÿ5tablespoonsolive oil -- separated ”u-.Œ1/2cupfresh lime juice+”t9.ß1 1/2poundsflank steak -- trimmed%”s--’1/4teaspoonhot pepper sauce#”r--Œ1teaspoonfresh lime juice”q%-31teaspoontomato pasteJ”p!w-Ñ1tablespoonpimento or roasted red pepper -- finely diced bottled”o!-õ1/4cupmayonnaise”n +- ±MAYONESA ROSADA7”m e- 36Bays English Muffins -- split, lightly toast ”l#-È1/2teaspooncumin seeds0”kC-ì1/2teaspoonfreshly ground black pepper”j-Ö1/2teaspoonsalt#”i--’1teaspoonhot pepper sauce!”h'-g2teaspoonsdried oregano!”g--´3clovesgarlic -- minced”f#-ÿ2tablespoonsolive oil&”e#--Œ3tablespoonsfresh lime juice&”d/-G1 1/4poundssmall flank steak ~í~‡o‚/ 9ŒE‚W Grilled Steak Santa FeBeef0:10BeefIn a small bowl, make marinade by combining margarita driö†‚. 5‰Y‚ Beef Tacos Al CarbonBeef4:00BeefIn a shallow dish, stir together lime juice, 3 tablespoons olive oil, garlic, salt and pepper. Add the flank steak and marinate in refrigerator 2-4 hours.|Remove steak from marinade. Discard marinade.|Grill steak over medium coals to desired doneness (about 17 minutes for medium-rare), turning once. Transfer to a cutting board, tent with foil, and let stand for 10 minutes before carving.|Brush onions with remaining olive oil and grill for 6-8 minutes, turning once.|Carve steak across the grain into thin slices.|To serve, place several slices of the steak and one of the onions in each corn tortilla and roll.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:25|Description#A Mexican food classic. OЕIôϬrO+Þà†aD2Ê›pO•)11/3cupbarbecue sauce(•91î15ouncespinto beans -- drained,•C1Þ1mediumred onion -- finely chopped9•_1¢1largeyellow bell pepper -- cut into 1/2" cubes)•?1+2slicesbacon -- thick-cut, diced•  1ÑBeans•  -0=Tomato -- sliced"•  =0‹Romaine lettuce -- split•  %04crusty rolls • +04slicesAmerican cheese• )0Barbecue sauce'•;0J1/4cuponion -- finely chopped •-0˜1poundlean ground beef!•//C1/2cupchopped red onion •-/?1largeavocado -- diced•/¦1/4teaspoonpepper•/Ö1/2teaspoonsalt •%/T2teaspoonsground cumin"•//´4clovesgarlic -- crushed#”#'/2tablespoonsvegetable oil,”~#9/R2tablespoonschopped fresh cilantroI”}#s/|6tablespoonsfrozen margarita drink mix concentrate -- defrosted8”|S/«1 1/4poundstop round steak -- cut 1-inch thick-”{ O.É16(6-inch) corn tortillas -- warmednk mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate.|Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally.|Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm.|Just before serving, in a medium bowl, combine avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat.|Carve steak crosswise into thin slices. Serve immediately with avocado mixture.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:20|Description#Frozen margarita mix is the secret to this great tasting steak. ++…Q‚0 1sˆ9Q BBQ Cheese BurgersBeef0:00Beef Burgers/SandwichesIn medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.|Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted.|Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.S(Internet address)#http://www.txbeef.org/|Source#The Texas Beef Council|Start to Finish Time#0:30 ÎΆ.‚1 [ ‹u Cowboy Steaks With Ranch Beans and SlawBeef0:001. Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp. Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent. Stir in the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat; cover, keep warm.|2. Slaw: Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and remaining yellow pep and red onion; toss.|3. Steaks: In large skillet, heat oil over high heat. Rub steaks all over with chili powder. When oil is hot, add steaks; cook 2 minutes per side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per side for well-done. Serve with beans and slaw. Jè׺xU8þÔÁ uQúÖ°†mU9嶞mJ •.#3ß1 1/2poundsFlank Steak.•- Q2 ã36Mushroom crowns -- fresh or canned•, %2-- in wedges,•+A2J12slicesonion -- 1/4" thick or cut2•*K2912Squaresgreen pepper -- 1 1/2" x 1 1/2"•)#2Æ3tablespoonssherry•(2Ö1/4teaspoonsalt•'2¦1dashpepper•&2x2/3cupcatsup'•%52P1teaspoonworcestershire sauce#•$#2 ü1 1/2tablespoonsA-1 sauce!•#!%2 ¥1tablespoonminced onion •"-2´1clovegarlic -- mashed1•!E2(1 1/2poundsbeef round -- cut 1/4" thick!• !%1)1tablespoonchili powder(• G1]4beef strip steaks -- boneless•!1ÿ1tablespoonolive oil• 1úSteaks'•;1 d1poundcoleslaw -- package mix•1¦1/2teaspoonpepper•1Ö1/2teaspoonsalt•!1H1tablespoonsugar •!#1“1tablespoonpoppy seeds"•!'1‡1tablespooncider vinegar•!1û1/2cupsour cream•!1õ1/2cupmayonnaise• 1 ƒSlaw•11/4cupwater ~‚4 O ‚# "Make You Famous" Lite Beef ChiliBeef0:00Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve.NOTES : You can substitute ground chuck for the cubed sirloin.ˆN‚3 QYs Flank Steak with Garlic Wine SauceBeef0:00Garlic MeatsSprinkle flaû„{‚2 M ‰ Skewered Baby Beef And MushroomsBeef0:00Cut meat in 1 1/2" squares. (There should be 36.)|Add to sauce made by mixing next 8 ingredients; stir; let stand for several hours.|Parboil green pepper, onion and fresh mushrooms separately in small amounts of lightly salted water; drain.|On 6 skewers, string meat and vegetables, beginning and ending each skewer with green pepper.|Broil slowly until browned on all sides.|Serve on beds of hot cooked rice with a hot green vegetable and garnish of tomato wedges (or tiny cherry tomatoes) and parsley.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98nk steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 tablespoons butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm.|Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated under the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 tablespoons softened butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hotplatter, pour sauce down the center of them and serve at once. IÚ²~O2ÉšP1íÊ™zT8åÀœ}I1•F Y42fresh jalapeno peppers -- finely diced•E /4+1carrot -- chopped!•D/4I1stalkcelery -- chopped"•C-4J1/2smallonion -- chopped&•B ?4&1/2poblano pepper -- chopped'•A A4a1/2red bell pepper -- chopped•@#4â1cupfrozen corn#•? =4Ë3Roma tomatoes -- chopped•> 14 fdrained and rinsed.•=K4B2cansblack beans -- (16 ounces each) •<+4´2clovesgarlic -- diced#•;54ˆ1tsp.dried oregano leaves•:%4T2tsp.ground cumin•9%4)2Tbsp.chili powder,•8 O4É6corn tortillas -- cut into strips•741 1/2cupswater,•6G4v2cansbeef broth -- (14-1/2 ounces)<•5_4 ¶1 1/2lbs.top sirloin steak cut into 1/2-inch cubes'•4 G3 Garlic Puree (1 head Roasted)•3%3P1cupDry Red Wine,•2#93ç2tablespoonsThinly Slice Scallions1•1#C3 2tablespoonsUnsalted Butter -- softened%•0#+3 2tablespoonsUnsalted Butter#•/ ?3ÖSalt & Pepper -- to taste k૆2íDz‰e: óÏ£qI%ᣈk•] -7 »Chopped cilantro•\ )7ÈTortilla chips;•[%U7À1(16 ounce) pheat-and-serve frozen beef meatballs•Z)7:1cupprepared salsa"•Y37‹2cupsfrozen corn kernels!•X%!7v2(14 ounce) cbeef broth%•W!-5Œ1tablespoonfresh lime juice/•VK5O1/4cupprepared picante sauce or salsa)•U?591/4cupfresh cilantro -- chopped!•T/5 1/2cupzucchini -- diced*•SE5=1cuptomato -- seeded and chopped•R '5ÕPICO DE GALLO(•Q=5 P2largegarlic cloves -- crushed!•P'52teaspoonsvegetable oil&•O#-5Œ2tablespoonsfresh lime juice•N 5õMARINADE#•M ?5„Cilantro sprig (optional) •L 95¡Lime wedges (optional)•K+5“8smallflour tortillasQ•J 5Ì1poundwell-trimmed beef top round or top sirloin -- cut 3/4 inch thick"•I =4›salt and pepper to taste2•HQ491Tbsp.fresh cilantro -- chopped (1 to 2)•G+41cupjicama -- diced ‡]‚5 Qe‹)q"Quick" Fajitas with Pico de GalloBeef0:00Beef Main DishesPlace beef steak in plastic bag; add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once.|Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in medium bowl, combine Pico de Gallo ingredients; mix well.|Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium-rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally.|Trim fat from steak; carve crosswise into very thin slices. Garnish with lime and cilantro, if desired.S(Internet address)#http://www.txbeef.org/|Cuisine#Tex-Mex|Start to Finish Time#0:45|Source#The Texas Beef CouncilServing Ideas: Serve beef in tortillas with Pico de Gallo.  ² ƒ$‚7 ?„#] 15-Minute Albondigas SoupBeef0:15SoupCombine beef broth, corn and salsa in medium saucepan.|Bring to a boil and simmer 5 minutes.|Meanwhile, microwave meatballs according to package directions.|Add meatballs to soup mixture and serve.|Garnish with crumbled tortilla chips or chopped cilantro, if desired.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|Description#Homemade in a hurry.K‚6 C I 1,2,3,4,5 Chinese SpareribsBeef0:00Directions#|Note#|Ingredients# gg…‚8 [‡‚' Classic Peppersteak with Cabernet SauceBeef0:20BeefSeason steaks with peppercorn and Kosher salt.|In a heavy saute pan, over medium heat, add olive oil and 1 tablespoon butter. Place steaks in pan and cook for 2 to 2-1/2 minutes on each side to medium-rare. Set aside.|Pour off most of the fat, reduce heat to medium and add shallots. Cook, stirring until soft. Add cabernet and reduce to glaze. Add broth and reduce by half. Add cream and reduce until thickened. Season with salt. Pour over steak and serve.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:45|Description#A favorite of Chef Richard Chamberlain. HÌ…mL,ûÓ½žtKõÒ°Še@#øÚ¶ †`H•x:H1ounceSugar#•w1:´2clovesGarlic -- optional•v: 2slicesGinger•u:1cupWater!•t/:1/2cupRegular soy sauce•s!:Æ1tablespoonSherry(•r;:U4poundsChuck roast -- boneless•q )9›16bamboo skewers"•p'9½1/2teaspoonground ginger"•o/9´2clovesgarlic -- crushed#•n+9ù2teaspoonsdark sesame oil•m#9 g3tablespoonssoy sauce •l#!9K3tablespoonsdry sherry"•k19Ì1/4cuppacked brown sugar.•j S9¯6green onions -- cut into 1 1/2-inch&•i99B1poundbeef top sirloin steak•h #9 «4main course•g 8ÖSalt•f#8¹2tablespoonsbutter•e8j1cupcream%•d18ç1 1/2cupsbeef or veal broth.•cM81cupCabernet wine -- pick a good one•b 18²3shallots -- sliced•a!8ÿ1tablespoonolive oil•` #8"Kosher saltD•_#i8*4tablespoonscracked peppercorn mix -- black green and pink1•^ Y8ˆ6(6-8 ounces each) sirloin strip steaks †l‚9 /Šw‚) Asian Beef KabobsBeef0:10BeefTrim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.|Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.|Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade.|Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.|Remove beef from marinade and discard marinade.|Alternately thread beef (weaving back and forth) and green onion onto skewers.|Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.|Brush kabobs with reserved marinade during last 2 minutes.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:15|Description#Kabobs with an Oriental flair.|Yield#16 __‡‚: _]Œ1[ Red-Cooked Pot Roast (Shanghai Pot Roast)Beef 0:00Beef ChineseEither brown the roast in a little fat or dunk it in boiling water for a minute or so. Put it into a heavy kettle into which it fits fairly snugly.|Add all the rest of the ingredients (ginger slices, star anise, and garlic should be at the bottom of the pot).|Bring to a boil, then reduce heat and simmer covered, turning and basting occasionally, for 3 hours or until tender.|Serve sliced, hot or cold. If cold, you may want to weight it down with a brick covered in foil or some similarly heavy item while chilling it in the fridge.|You may cook lamb or pork this way, but cut the cooking time to 2 - 2 1/2 hr.|For lamb add a cinnamon stick instead of the star anise; for pork double the soy sauce and sherry, either halve or omit the star anise, and use up to 4 oz of sugar to taste.S(Internet Address)#|Source#Michael Loo KÖª€bصsLýÏ°Œb4ÿܸ˜sK%–7= 1/3cupBurgundy Or Rose Wine"–#%=Â18 ounce canTomato Sauce– =$1/4teaspoonCinnamon!– %=p1/2teaspoonCumin Powder – #=‚1/2teaspoonChil Powder– =Ö1 1/4teaspoonsSalt–  = º1Bay Leaf+–?=`1/2poundFresh Mushrooms -- sliced'–%-=´4small CloveGarlic -- minced!–-=J1mediumOnion -- chopped–#=2poundsGround Beef+– M<04hamburger buns -- split, toasted–'<ñ4thintomato slices-–G<Ó1/4cupshredded Monterey Jack cheese$–%<)1 1/2teaspoonschili powder?–c< U2teaspoonsfresh jalapeno pepper -- seeded and chopped •-<˜1poundlean ground beef7•~%M;ë1(4 ounce) cachopped green chilies -- drainedM•}%y;w1(18 ounce) btle Kraft BULL'S-EYE Orig. or favorite Barbecue Sauce•|%;61(12 ounce) cbeer'•{%-;´5large clovesgarlic -- sliced)•z?; 1pound(4 1/2 to 5) beef brisket'•y E:R2Star anise stars -- optional …j‚; /‰‚ Texas BBQ BrisketBeef0:30BeefWith a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.|Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300F for 2 hours.|Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.|Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.|With knife slanted at 45 angle, carve meat across the grain into thin slices. Serve with remaining sauce.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|Description#An oven version of a Texas favorite.|T(Cook)#2:00 <<…@‚< KˆIc Grilled Jalapeno Cheese BurgersBeef0:10BeefIn medium bowl, combine ground beef, jalapeno pepper and chili powder, mixing lightly but thoroughly.|Shape beef mixture into four 1/2-inch thick patties.|Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160F.|Approximately 1 minute before burgers are done, sprinkle each with 1 tablespoon cheese.|Place one slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|Description#Cheeseburgers with zip.eat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F ) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines.|Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired.NOTES : To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers X‚= 9Y›u ‚5Beef Pita, Greek StyleBeef 0:00Beef GreekCombine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling.|Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over m F긒k2ãÅŒ`G"ÿå§m.å¯|F3–%!I?\1tablespoonfresh rosemary -- chopped fine0–$!C?þ1tablespoonfresh thyme -- chopped fine3–##G?:2tablespoonsfresh oregano -- chopped fine–"!?ÿ1tablespoonolive oil%–!#+?3tablespoonsCajun spice mix<–  o?4(6-ounce) beef rib eye steaks -- cut 1-inch thick7–]> ê2cupsshredded Mexican or Italian cheese blend;–#W>ë14 1/2 ouncechopped green chilies -- drained well–>Ö1teaspoonsalt –'>55 1/2cupsboiling water"–3> 2cupsquick-cooking grits– %>_COUNTRY CORN)–%1>l11.25 ounce ptaco seasoning mix6–%K>S116 ounce jarprepared thick-and-chunky salsa–#>1poundground beef –-=a1/4cupDry Bread Crumbs)–%-= 61/216 ounce pacPhyllo Leaves **6–Y=21/2cupUnsalted Butter or Margarine -- melted$–5=1/2cupCrumbled Feta Cheese#–9=X1cupCreamed Cottage Cheese/–%==i18 ounce packCream Cheese -- softened–= 1largeEgg Åņ7‚> Y/‡cI‚QCountry Corn & Southwestern Beef SalsaBeef0:25Sauce & CondimentBrown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in salsa and taco seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally.|Meanwhile prepare grits with boiling water and salt according to package directions. Stir in chilies and 1-1/2 cups of the cheese.|Spoon grits onto serving dish. Spoon beef mixture over grits; sprinkle with remaining 1/2 cup cheese.S(Internet Address)#http://www.beef.org/index.htm|Source#National Cattlemen's Beef AssociationNOTES : Shelf-stable prepared polenta or quick-cooking polenta mix may be substituted for grits. Prepare quick-cooking polenta mix according to package directions üü†‚? 7ˆe‚[ Cajun Ribeye BurgundyBeef0:10BeefRub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.|In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.|Reduce heat to medium and add oil. Saute herbs and garlic in oil until fragrant and slightly brown.|Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.|Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:20|Description#This recipe was the winning entry in the 1997 Texas Beef Cookoff. QÚ¼—rN3øÚÀ¢€c?ÿÇ~a@úÒ­pQ–A 1A¦pepper -- to taste–@ -AÖsalt -- to taste–?#A©1 1/2cupheavy cream"–>/A2quartscorned beef broth%–=5A›4ouncesprepared horseradish–<#A1cloves-- to taste%–; CA´juniper berries -- to taste–: 5A ºbay leaf -- to taste–9 -A wmace -- to taste–8 1Aknutmeg -- to taste'–7 GAblack peppercorns -- to taste5–6UAu2poundsacorn squash -- peeled, seeded & cub–5A3quartswater$–4-Aè1 1/2poundlean corned beef!–3 9@4fresh jalapeno peppers–2@á1mediumpineapple–1)@Ñ2mediumsweet potatoes–0@¦1/2teaspoonpepper–/@Ö1teaspoonsalt–.@Z1teaspoonallspice–-!@¿1teaspoonred pepper–,@•1teaspoonthyme–+@H1teaspoonsugar!–*!%@^1tablespoononion powder"–)1@É1poundbeef sirloin steak"–( =?›Salt and pepper to taste–''?%1cupBurgundy wine#–&-?´1teaspoongarlic -- minced TT…(‚@ 5‡C‚O Jamaican Beef KabobsBeef0:10BeefMix onion powder, sugar, thyme, red pepper, allspice, salt and pepper together in small bowl. Rub mixture into steak.|Peel the sweet potatoes and cut into 1-inch chunks. Place the potatoes in sauce pan with water to cover. Drain.|Cut the steak and the pineapple into 1-inch cubes. Cut the jalapenos in half and remove the seeds.|Thread beef, sweet potatoes, pineapple and jalapenos onto skewers.|Grill over medium coals until beef is done to your liking, about 10-15 minutes.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:20|Description#This recipe was a finalist in the 1996 Texas Beef Cook-Off. P:P‰@‚C  Žg ƒyPicadinhoBeef0:001. Slice the meat into pieces. Put in a bowl with the red wine vinegar,|cinnamon and ground clove. Leave to stand.|2. Prepare all the other ingredients. Clean and dice‚‚B )_‚yA Dutch MeatloafBeef0:00Londontowne MeatloafMix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes.Source#Mrs. Robert F LewisƒB‚A e…y Acorn Squash Soup With Corned Beef & WalnutsBeef 0:00SoupsCook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste.|Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.Source#The Searchable Online Archive of Recipes (SOAR) ZЦƒdH*þÚº©ŠZ1÷áÆ®š\A帇Z*–]#5Cì2tablespoonschopped green olives.–\#=Cz3tablespoonschopped -- fresh parsley*–[!7Cò1tablespoonWorchestershire sauce–Z +Csalt and pepper–Y!C|1smallhot pepper –X/CK150mlbeef stock (cube)–WC"2largetomatoes –V%C1small tintomato puree–U 'C P2garlic cloves–T C/2onions–S !C¿1red pepper–R 'C 1yellow pepper–Q Cÿolive oil–P%Cÿ1pinchground clove–OC$1pinchcinnamon&–N#-CH2tablespoonsred wine vinegar-–MKCi800gsirloin steak -- trimmed of fat–L!B÷1tablespoonVinegar–K B 1Egg–J#BÄ2tablespoonsMustard!–I##Bÿ2tablespoonsBrown sugar)–H=B è8ouncesTomato sauce with onions–GB¦1/4teaspoonPepper–F#B ®1cupBreadcrumbs–EBÖ1 1/2teaspoonsSalt –D#B1 1/2poundsGround meat'–C#/AÕ4tablespoonschives -- snipped-–BEAÞ6ounceswalnuts -- shelled & toasted the peppers, chop the|onions, the garlic. Take skin of tomatoes, and cut into pieces|3. Put some olive oil in heavy based pan and brown the meat. Take out of|pan and put aside, keep the meat juice separate.|4. Heat some more olive oil and sauté the yellow and red pepper for about|5 minutes. Remove from pan and set aside.|5. Add olive oil to pan, and sauté the onions and garlic until golden|brown, Add tomato puree and leave for 5 minutes, stirring occasionally.|Add tomatoes, the reserved meat juice and stock and bring to boil. Simmer|for 10 minutes.|6. Add the meat to the onion mixture with the hot pepper and season with|salt and pepper Cook for 15 minutes.|7. Add the Worcestershire sauce, parsley, olives and capers, cook 5 more|minutes.|Serve with brazilian rice.Per serving: 1952 Calories (kcal); 112g Total Fat; (51% calories from fat); 160g Protein; 78g Carbohydrate; 502mg Cholesterol; 1601mg SodiumFood Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates LáÀP4ÙjFÝ­‘pP4öÙ®‰[L –v GšOR+–uEGè1pintnonfat vanilla frozen yogurt"–t/F42MediumBananas -- frozen(–sAF m1CupAlmond Milk (fit for Life)–r +EÛ1Beef stock cube#–q+E£2teaspoonsExtra Cornflour–pE1/2cupWater–o#Eœ2tablespoonsOil–nEÁ2teaspoonsCornflour–m!EK2teaspoonsDry sherry–lEH2teaspoonsSugar-–k=ER1/2teaspoonChopped fresh red chilli&–j3Ey1teaspoonGrated fresh ginger–iE´1Clovegarlic$–h!+E ú1tablespoonDark soya sauce!–g%!EM1150 ml bottlplum sauce0–fIE Ç750gramsBeef eye fillet (in one piece)9–eaD\2cupsshredded low-moisture part-skim Mozzarella:–daDk1large(16 ounces) prepared baked pizza crust (ap–cD¦1/2teaspoonpepper–bDÖ3/4teaspoonsalt-–aGDJ1smallonion -- thinly sliced, separ@–`mD1smallgreen or red bell pepper -- cut into thin strips–_#D1poundground beef–^#C¨2tablespoonscapers >>…>‚D 1#ˆ!‚ Cheese Steak PizzaBeef0:20Main CoursePreheat oven to 400F.|In large skillet, brown ground beef over medium heat 6 minutes.|Add bell pepper and onion. Continue cooking 3-4 minutes or until beef is no longer pink and vegetables are crisp-tender. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.|Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon and arrange on top of bread shell.|Sprinkle cheese on top of beef and vegetable mixture.|Bake 8-10 minutes or until cheese is melted. Cut into 8 wedges and serve hot.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:10|Description#A pizza that's good any time. rªr‚4‚F %CG9Banana ShakeBeverage0:00Drinks, Juices, & SmoothiesBlend and serve, then drink slowly. Something special happens when this shake begins to melt.Source#American Vegetarian Cookbook from the Fit For Life KitchenNOTES : If you like bananas, this creamiest of the shakes will probably win your heart„R‚E -]‡s5 Chilli Plum BeefBeef0:00Beef ChineseTrim beef, slice thinly. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in large bowl, mix well, cover, marinate 30 minutes or refrigerate overnight.|Heat a little of the oil in a wok, add beef, about a quarter at a time, stir-fry few minutes, or until browned. Remove from wok as it is cooked; repeat with remaining oil and beef.|Return beef to wok with remaining marinade, blended water and extra cornflour and crumbled stock cube, stir until mixture boils and thickens.S(Internet Address)# qËÒqŠU‚I 9/‚‚Classic Cooked Egg NogBeverage 0:00BeverageIn large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F. Remove from heat.|Stir in remaining 2 cups milk and vanilu‚H %C‚'a Apple ShakesBeverage0:00Drinks, Juices, & SmoothiesJuice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.Source#http://www.living-foods.com/recipes‚1‚G K ‚U9 Fat-Free Honey Berry MilkshakesBeverage0:00Combine all ingredients except mint sprigs in blender or food processor; process about 30 seconds or until smooth. Pour into tall glasses. Garnish with mint sprigs.S(Internet address)#http://www.honey.com/|Source#The National Honey Board|Yield#4 Cups MÖ´¥aI+ëÏ©€X@õØ«qZ<ð¾—tM$—/Kµ1TeaspoonHoney -- optional —#!K|2TablespoonsFlax Seeds$— ?K N1Banana -- fresh or frozen/—IKL8OuncesBlueberries -- fresh or frozen—  1K¢2Mangos -- flesh of)— CK¹1CupFresh Squeezed Orange Juice—  /JµHoney -- to taste— J2CupsWater7— _J‹1CupShredded Coconut Meat -- ground to butter*— MIÔGamishes or Stir-Ins -- optional—I1teaspoonvanilla —-I@1quartmilk* -- divided%—-IÖ1/4teaspoonsalt -- optional—IH1/4cupsugar%—7IÅ6LargeCalifornia Fresh Eggs&— CHç1Orange Slice -- for garnish#—!)H X1TablespoonBrewer's Yeast— )H N1Banana -- ripe!– 9H™2Green Apples -- seeded–~H^1/2MediumOrange–}#G V4smallmint sprigs–|Gµ1/4cuphoney–{#Gï1/2cupnonfat milk#–z-GH2 1/2cupsassorted berries –y GšOR–x%G 2 1/2cupsstrawberries'–w=Gp1pintnonfat vanilla ice creamla. Cover and refrigerate until thoroughly chilled, several hours orovernight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.|MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.S(Internet Address)#http://www.eggcom.com|Source#California Egg Commission|GARNISHES AND STIR-INS#Choose 1 or several:|Yield#1 1/2 quartsNOTES : All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time. Úñ[Ú‚}‚L ? ‚As Sparkling Berry ChampagneBeverage0:00Alcoholic Beverages Oregon Raspberry & BlackberryDivide juice and liqueur evenly between 4 wine glasses. Fill glass with Champagne, adding 2-3 raspberries and sprig of fresh mint for garnish, if desired.S(Internet address)#http://www.oregon-berries.com/|Source#Oregon Raspberry & Blackberry Commission|Yield#4 1/4 cups‚K 7CMe The Ultimate SmoothieBeverage0:00Drinks, Juices, & SmoothiesBlend all ingredients and serve.Source#http://www.sunfood.net/smoothies.html‚ ‚J %C‚ % Coconut MilkBeverage0:00Drinks, Juices, & SmoothiesPut all ingredients in a blender and whip unti smooth and creamy. Coconut milk is delicious as a beverage or served over cereal.Source#The Original Diet - Raw Vegetarian Guide and Recipe Book|Yield#3 Cups QسOïÔ¹¢~c=íʯ™tP$öÓ»™}fQ—-N@2cupmilk—, NE3egg yolks—+NÖ1/4teaspoonsalt—*!!N 13tablespooncornstarch—)NH2/3cupsugar —( ;N-----vanilla cream-----—' N2eggs—&NÖ1/2teaspoonsalt)—%5N[1/2teaspoonlemon rind -- grated!—$'N -2teaspoonsbaking powder"—#1N¹1/2cupbutter -- softened—"NH1cupsugar—!Nh3 1/2cupsflour — 'M -2teaspoonbaking powder"—1MY1/2cupalmonds -- chopped(— IMXfinely grated zest of 1 orange#—)Mg1/4teaspoonalmond extract—!Mœ1tablespoonoil!— 9M3eggs -- lightly beaten—MÖ1pinchsalt—MH1 1/4cupssugar—Mh2 1/4cupsflour#— ?LæFresh mint -- for garnish7— gL"Fresh or frozen whole raspberries for garnish=—gL †1/4cupblack raspberry liqueur -- (such as Chambord)!—3L~1cupred raspberry juice"—/LÕ1750 mlchilled Champagne%— CK Or Maple Syrup -- optional ªª„R‚M 9 ˆW Almond-Orange BiscottiBiscotti0:00Preheat oven to 350 F. Grease and flour cookie sheet. In a large bowl, sift the flour, sugar. baking powder and salt. Make a well in the center of the mixture; add the remaining ingredients and mix well. Divide the dough in halt. Shape each half into flat-bottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown. Remove from oven and cool on racks. stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish-black flecks throughout your pudding, which will do absolutely nothing for the texture. VANILLA CREAM In microwave bowl, mix: 2/3 C sugar 3 T cornstarch 1/4 t salt add a fraction of 2 C milk, a little at first to make a smooth paste, then the rest until the mixture is smooth. Microwave this at high for 8-9 minutes, stirring every 2 min until the stuff is smooth and thickened. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the original milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy.|Add 1 T butter 1 t vanilla extract (And, optionally, for extra flavor) 1 t almond extract Let cream cool before adding to cupcakes or creampuffs... If you're eating it by itself, it's great while it's still warm. _‚N c šG Biscotti (Actually Some Sort Of Cream Puff)Biscotti0:00Blend everything in large bowl and mix. Roll out on floured board and cut with a four inch water glass. Make 12 circles. Line greased cupcake pan with the 12 circles. Fill each cup with pastry cream (below). Top each with another circle cut with a 3 inch glass--make sure the cake is sealed. Bake 20 to 25 minutes at 375. Let cool completely in pan. This is my mom's cream-puff cream. It's just a sweet, vanilla cornstarch pudding. I'm giving you the microwave recipe, because otherwise it takes an eternity of stirring on the stove, after which your arm will fall off. If you choose to cook it that way, make sure you keep the heat low while you're waiting for the Xâ½f> öä°Šb0ä̵ŽqL5×¥X4—HOQ*1 1/2cupshazelnuts -- peeled,blanched,whol—GQ 1/4cuprum/—FKQ ß1/4cupsambuca -- anise-flavored lique)—E!5Q[1tablespoonlemon rind -- grated—DQ2largeeggs—CQH1 1/3cupssugar—BQh2cupsflour"—A'P -1/2teaspoonbaking powder—@!P 11/4cupcornstarch$—?/Pµ1 1/2cupsall-purpose flour—>PÖ1pinchsalt—=PH3/4cupsugar —<'P)2teaspoonsanise extract—; P3eggs—: O1egg white/—9KOY1/2cupalmonds -- finely chopped,toast%—87OÁ1pinchsaffron -- if desired#—7)Og1/4teaspoonalmond extract1—6GO M2teaspoonslemon peel -- finely shredded—5 O3eggs—4OH1cupsugar/—3KO1/2cupbutter or margarine -- softened%—2'O -2 1/2teaspoonsbaking powder$—1/Oµ3 1/4cupsall-purpose flour-—0ANg1teaspoonalmond extract -- optional"—/+Nñ1teaspoonvanilla extract—.!N¹1tablespoonbutter †m‚O 3  Biscotti D'amarettiBiscotti0:00Combine flour and baking powder. In large mixer bowl beat butter and sugar until blended. Beat in eggs, lemon peel, almond extract and saffron. Beat in flour mixture until well blended. Stir in almonds. Divide dough in half. Shape each portion into a 12x2x1-inch loaf. Place 6 inches apart on a lightly greased cookie sheet. Beat the egg white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to 25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2- inch thick slices. Lay slices, cut side down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack. These cookies are good made several days ahead and stored in a paper bag to soften slightly. To store longer, place in a covered container. Makes about 36 cookies. light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden. Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces. Cool the biscotti on the pans and store them in a tin between layers of wax paper. QÖýÙQˆ|‚S + ‘9 Orange BiscottiBiscotti0:00Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons unsalted butter,#Š‚R / “m Patrizio BiscottiBiscotti0:00This comes from the Dallas Morning News' "Dallas Life Magazine". The Highland Park restaurant Patrizio contributes this recipe for biscotti. Combine butter, sugar and eggs, mixing well. Beat in vanilla. Combine flour, baking powder, baking so"‰M‚Q [ ’+ Tozzetti Or Biscotti (Hazelnut Cookies)Biscotti0:00Can use almonds instead of hazelnuts.|Preheat the oven to 350 degrees. Lightly oil a large baking pan and dust with flour. Shake off excess flour Š‚P 1 “w Biscotti All'aniceBiscotti00:00PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very. Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a mixing bowl and beat with a wooden spoon until thoroughly blended. Beat in the hazelnuts (or almonds) and baking powder. Using the hands, pick up half the dough [ick!] and shape it into a long sausage shape. Arrange it on the prepared baking pan, off center and not too close to the edge of the pan. Arrange the other half alongside but not too close. Both masses will spread as they bake. Place in the oven and bake for 1 hour. Remove from the pan and let cool for 20 minutes. Carefully and gently run a spatula or pancake turner under the 2 pastries. Let stand until almost at room temperature. Using a serrated bread knife cut each pastry into cross-wise slices, each about 1-inch think. Arrange these in one layer on a baking sheet and return to the oven to dry out, about 10 minutes. Let cool and store. These cookies are improved if a little anisette or other anise-flavored liqueur is poured or brushed over them in advance of serving. HÚª”‚X5íÈ¢kN0 Þ½œ{d/øؽ”oH$—c+T 1/2teaspoonground cinnamon"—b+Tñ1teaspoonvanilla extract&—a9Tw1/4cupamaretto -- or nocello—`T…1/4cupdark rum—_ 1Tž2extra large eggs—^TH1cupsugar—])T¨1/2cupground almonds2—\STµ2cupsall-purpose flour -- more if needed—[SÖ1pinchsalt—Z)S ´3dropsorange extract—Y!Së1tablespoonlight rum—X!Sÿ1tablespoonolive oil+—W#7SË2tablespoonsorange peel -- grated!—V 9S1extra large egg yolk—U#SH5tablespoonssugar—T!S›1/2cupcold water4—SUS 1/4cupunsalted butter -- melted and cooled#—R-S ø2 1/2cupsunbleached flour"—Q+R1 1/2cupsnuts -- chopped —P#Rˆ1/2teaspoonbaking soda"—O'R -1/2teaspoonbaking powder —N/Rµ2cupsall-purpose flour'—M+Rñ1 1/2teaspoonsvanilla extract—L R2eggs—KRH1cupsugar-—JGR¹1/2cupbutter -- at room temperature#—I#'Q -2tablespoonsbaking powderda and chopped nuts. Add to the egg mixture. The batter will be very stiff and sticky. Cover the dough with plastic wrap and refrigerate for 1 hour or over night. With floured hands, divide the dough into two portions and shape each into a loaf about 12 inched long. Grease a 10 by 14 baking sheet. Place both loaves on the sheet, leaving at least 3 inches between them. Flatten each loaf slightly, as evenly as possible. Place in preheated 400 degree oven and bake for 20 min. or until firm to the touch. Remove can cool on wire rack slightly. Lower oven to 375. While still warm, slice the loaves into diagonal slices about 1/3 inch thick. Arrange on ungreased baking sheet and bake at 375 fro 15 mintues - do not brown. Var. Chocolate: basic recipe, adding 1 cup of cocoa powder and 1 1/2 cups chocolate chips. Banana: basic recipe, adding 1/4 cup banana flavoring (not extract) and use walnuts or pecans Cinnamon: basic recipe, adding 1/4 cup ground cinnamon. For the nuts, use almonds or pecans melted and cooled Arrange flour in mound on work surface and make a well. Add 1/4 cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but 1/4 cup flour from inner edge of well to center. Gather dough together and knead in remaining flour until smooth, about 1 minute. Wrap in floured towel. Refrigerate for 2 hours. Position rack in center of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of 1/4 inch. Cut dough into 2 x 4 inch strips using scalloped pastry wheel. Place cookies on prepared sheets, spacing 1/2 inch apart. Pierce each cookie several times with tines of fork. Brush with egg glaze. Bake until light brown, about 25 minutes. Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool completely on rack. Store in airtight container. Yield about 28 cookies.tir in the walnuts and whole almonds. The dough should be soft and a bit sticky, but it should hold its shape when picked up. If it is too runny, add more flour. With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel. Place on the cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes. Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature. With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick. Place the sliced, a cut side up, on the cookie sheets. Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden. Cool completely before storing. ožÞoˆ‚V 3 g Biscotti NapoletaniBiscotti<0:00Can substitute 1/2 teaspoon each of baking powder and baking (‰4‚U A ’ Cantucci Hazelnut BiscottiBiscotti0:00These biscotti are perfect for dipping in espresso and the sweet Italian wine Vin Santo. Since these cookies have no added shortening,'ŠV‚T 3 ”e Double Nut BiscottiBiscotti$0:00Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended. S$ IÜÄšw`<*ò̧kH0þаiQ0õÙ¾™‚I6—~UW»1/4poundsesame seeds -- about 2/3 to 3/4 cup—}W@1/2cupmilk"—| ;W2eggs -- slightly beaten—{!Ws1cupshortening—zWÖ1/4teaspoonsalt"—y!'W -1tablespoonbaking powder—xWH1cupsugar—w+Wh4cupsflour -- sifted—vV1/3cupwater—uVµ1/3cuphoney,—tEVY3/4cupalmonds -- whole, unblanched—sV$1/2teaspooncinnamon+—r9V 41/2teaspoonbicarbonate of ammonia/—qKVY3/4cupalmonds -- unblnchd,fine ground—pVH3/4cupsugar —o/Vµ2cupsall-purpose flour9—naU*2cupshazelnuts, oil-roasted -- coarsley chopped"—m)Ug2teaspoonsalmond extract#—l+Uñ2teaspoonsvanilla extract5—k#KU%4tablespoonsfrangelico -- (hazelnut liquor)—j U6eggs!—i'U -2teaspoonsbaking powder—hUH2cupssugar —g/Uµ4cupsall-purpose flour'—f?Tè1cupblanched almonds -- whole—eTÞ1cupwalnuts!—d'T -2teaspoonsbaking powder there is very little moisture. These cookies are hard, so crunch carefully. Most important, enjoy! I have substituted 2 cups roasted chopped almonds for the Hazelnuts and the results have been fine. Also, I've been thinking about substituting 4 tablespoons of anise liquor for the Frangelico and tossing in a handful of anise seeds. Pre-heat the oven to 350 degrees. Mix dry ingredients (except the nuts) together in a bowl. In a separate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts. Shape the dough into 2 flattish logs 3 inches wide and approximately 15 inches long. Place the logs on a buttered cookie sheet. Bake for 20 minutes at 350. Remove from the oven and let cool to the touch. Using a bread knife, slice the log crosswise into 3/4 inch pieces. Place the pieces back on the cookie sheet side down. Bake again for 15 minutes until the cookies are a golden brown. Store in a tight tin. Cookies store well for weeks.soda for bicarb of ammonia.|Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core. PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well. …e‚W W Š_ Biscotti Di Regina (Queen's Biscuits)Biscotti0:00Lightly grease 2 cookie sheets. Heat the oven to 375F. Sift together the flour, sugar, baking powder, and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the pieces are the size of small peas. Stir in the eggs and the milk (1 tablespoon at a time) to make a soft dough. Mix together thoroughly. Break the dough into small pieces and roll each between the palms of your hands to form rolls about 1 1/2 inches in length. Flatten the rolls slightly and roll them in the sesame seeds. Place about 3/4 inch apart on the prepared cookie sheets. Bake for 12 to 15 minutes, or until thee cookies are lightly browned. Makes about 6 dozen cookies.+ until lightly browned (10-15 minutes). Cool nuts completely. Lower the oven temperature to 300. In a medium bowl, stir together the dry ingredients (flour, sugar, baking soda, salt) just to mix. Separate out about 1/2 cup of this mixture, and spread SOME of the reserved 1/2 cup onto your kneading surface. In a small bowl or measuring cup, lightly beat together the eggs and vanilla. Make a well in the flour mixture in the medium bowl and pour in the egg/vanilla mixture. Stir the flour into the egg mixture from the outside of the well. Continue combining until the mixture is too stiff to stir. Turn the mixture out onto your kneading surface, which should already be floured with some of the reserved dry ingredients. With floured hands (use some of the reserved dry ingredients for this if you want), fold the dough over itself until it coheres. Use the rest of the reserved dry ingredients for your hands and the work surface, if necessary. Press the nuts into the dough and keep folding the dough over itself until the nuts are evenly distributed. Let the dough sit a few minutes so the flour absorbs the liquid completely, making the dough less sticky. Divide the dough into 3 equal pieces. Roll each piece with your hands so that the pieces are elongated into strips about 1" wide and 12"-14" long. *** Place the strips on the buttered/floured baking sheet, leaving about 4" between each strip. If you want somewhat wider strips, flatten the strips with your hands to a width of 2". Bake for about 50 minutes at 300. Let the strips cool for 5 minutes, and them remove them with a spatula to a cutting surface. Using a sharp knife and making downward strokes, cut the strips into diagonal bars about 1/2" wide. Lay the cut biscotti on their sides on the two baking sheets. Toast 35-50 minutes, depending on how dark (and crunchy?) you want them. *** To make much wider strips, divide the dough into two strips, same length (12"-14"). Each cookie will be about 6" long. This should make about 2 dozen cookies. ää” ‚X / §U Biscotti Di PratoBiscotti00:00This recipe makes about 4 dozen very crunchy biscotti. I've never put chocolate on the biscotti. You need two 12x15 inch (approx.) cookie sheets. Butter and flour ONE of the cookie sheets. The oven should be at 350 to roast the almonds, and 300 to bake the biscotti. Total baking time for the biscotti is about 2 hours. You also need to have handy and ready a surface for kneading the biscotti dough and a surface for cutting the baked biscotti. Roast the almonds in a 350 degree often* VÓ¥nW@!âƯ˜sN,ÿäɤ“oJ$øͬ…V,˜E[Y3/4cupalmonds -- whole, unblanched$˜ C[-----basic ingredients-----˜ 5Zîvegetable shortening(˜=Z½1/2cupcoarsely chopped almonds)˜ KZzest of 1 orange -- fine grated#˜)Zg1/4teaspoonalmond extract"˜!'Z1tablespoonvegetable oil!˜ 9Z3eggs -- lightly beaten˜ ZÖsalt"˜'Z -1/4teaspoonbaking powder˜ZH1 1/4cupssugar˜Zh2 1/4cupsflour*˜#5Y 2tablespoonsconfectioner's sugar˜ #Y2tablespoonspine nuts"˜ )Yg2teaspoonsalmond extract"˜ 'Y -1/2teaspoonbaking powder˜ Yh2cupsflour˜ Y4largeeggs˜YÖ1/2teaspoonsalt!˜!%Y 1tablespoonalmond paste˜YH1 1/2cupssugar˜X1/2teaspoonvanilla˜X3largeeggs˜XÖ1pinchsalt˜#Xˆ1teaspoonbaking soda˜XH1cupsugar+˜EX ø2cupsunbleached flour -- unsifted*—EXY1cupalmonds -- whole, unblanched *™*ˆ6‚Z =  Almond-Orange Biscotti 2Biscotti0:001. Preheat oven to 350. Grease and flour baking sheet. S/†c‚Y !  Biscotti 2Biscotti0:00Preheat oven to 350 degrees. Place a mixing bowl over hot but not boiling water, or use a big double boiler. Put the sugar, almond paste, salt, and eggs into the bowl, and beat for 5 minutes, or until the mixture is lukewarm and looks like pancake batter. Make sure that the almond paste is well beaten also. Take the bowl off the hot water and continue beating for another 5 minutes, or until the batter is cool and looks almost like frosting. Sift the flour with the baking powder and fold it gently into the batter. Add the almond extract and fold again. Using a teaspoon, drop cookies 1 1/2 inches apart on buttered and floured cookie sheets, decorate with pine nuts, and sprinkle with confectioners' sugar. Let stand about 5 minutes, and then bake for 15 minutes (at 350 degrees), or until toasty and crisp on the outside.hake off excess.|2. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture. To the well add remaining ingredients. With your hands, work dry mixture with liquids until a dough has been formed. Divide the dough in half.|3. On a lightly floured surface, shape dough into 2 flat-bottomed cylinders, 1 in. high, 2 1/2 in. wide and 8 in. long. Remove each to the baking sheet. Bake for 30 to 35 minutes, until lightly colored on top. Remove from oven and cool slightly.|4. Holding a long sharp knife by the handle and tip; cut cylinders diagonally into 3/4-in. slices. Carefully place slices back on baking sheet, cut sides down; return to oven for 15 minutes more and bake until sides are golden and biscotti have dried a bit. Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crunchy.|Yield: 20 to 24 biscotti. You can also dip one end into some melted chocolate, for a nice effect and great taste. to 350 degrees|Toast the almonds until golden, then chop by hand into 1/4 inch chunks. *Reduce oven heat to *325* degrees* Cream the butter until light, add the sugar and beat till smooth and creamy. Beat in eggs until the mixture is smooth. Add the (orange, anise, lemon) specific ingredients. Sift in the flour, baking powder and salt, beat until just mixed. Stir in the almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long. Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven (*325*) for about 25 minutes, or until they are set and lightly browned on top. Cool the rolls for 5 minutes or so, then slice diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet and return to the oven for another 10 minutes. Turn the slices over and bake for another 10 minutes. Cool on a rack, and keep in a tightly covered tin - they keep for months. ‘‘ˆH‚[ _  Basic Biscotti - Orange, Anise, And LemonBiscotti0:00Procedures for all recipes|Preheat oven0 HåÍ» x\3Õ²ˆ\2ï̦~Z8ᾦ{H0˜5M] £3/4cupfinely ground unblanched almonds(˜4=]>3/4cupwhole unblanched almonds˜3]H3/4cupsugar ˜2/]µ2cupsall-purpose flour˜1\1/2teaspoonvanilla˜0\3largeeggs˜/#\ˆ1teaspoonbaking soda˜.+\O1/2cupturbinado sugar!˜-/\ù1/2cupwhole-wheat flour%˜,;\g1cupwhite flour -- unsifted#˜+7\Y1cupalmonds -- unblanched ˜*!#[Í1tablespoonlemon juice"˜)!'[ C1tablespoonlemon extract˜( /[`zest from 1 lemon'˜' I[-----for lemon biscotti -- ---)˜&7[f2teaspoonsanise seed -- crushed'˜% I[-----for anise biscotti -- --- ˜$[$1 1/2teaspoonscinnamon<˜##Y[ 2tablespoonsorange liqueur -- or 1 T orange extrac˜" 1[ êzest from 1 orange&˜! G[-----for orange biscotti-----˜ [Ö1/4teaspoonsalt%˜'[ -1 1/2teaspoonsbaking powder˜[h2 1/4cupsflour˜ [2eggs˜[H3/4cupsugar˜[¹1/4poundbutter vv‡‚\ ! W Biscotti 1Biscotti0:00Roast almonds in a 350F oven for 10-15 minutes until lightly browned. Cool to room temperature. Mix together dry ingredients in a large bowl reserving about 1 cup. Lightly beat eggs and vanilla and add. Work mixture until dough coheres adding reserved dry ingredients if necessary. Add nuts and knead until they are evenly distributed. Divide into thirds and rest for a few minutes. Then shape into slabs about 1" wide and 12-14" long. Place on a lightly oiled cookie sheet and bake at 300F for 50 minutes. Cool on a rack for 5 minutes then cut diagonal bars 1/2" thick. Lay the cookies on their sides and return to the oven for 50 minutes. Store in a paper bag for 5-6 days before serving. Yield: about 4 dozen.|The result depends heavily on your mixing technique and on the flour you use. If your first batch resembles a sack of small bricks, try (try) again.nely ground almonds, baking soda, baking powder, salt and cinnamon. In separate bowl, blend honey, water and almond extract.|Add to dry ingredients and mix until well-blended. Turn dough out onto a lightly floured surface. Divide dough in half and form each portion into a log about 12" x 2" x 3/4".|Place logs onto baking sheet coated with nonstick spray. Bake 30 minutes at 250 degrees. Remove from oven and cool for 10 minutes. Place log on cutting board. With a serrated knife, cut log diagonally into 1/2" slices, using a sawing motion.|Place slice, with the cut side up, on baking sheet and bake for an additional 15 minutes. Centers will be slightly soft, but will harden as they cool. Remove from oven and place on wire rack to cool.S(Internet Address)#http://www.wheatfoods.org/|Source#Wheat Foods Council|Description#Coffee house treats can turn an afternoon break or after-dinner|Yield#4 dozen Ê‘;ÊŠe‚_ / • BiscuitsBiscuits & Scones0:00Use enough buttermilk to make the dough really sticky but still enough to knead and roll out.|Mix the ingredients together (add the buttermilk a little at a time). Turn out the dough on a floured board and knead in more self rising flour (but try not to handle the dough too much!). Roll out the dough to about 1/4 inch 7‚R‚^ )/ „U Angel BiscuitsBiscuits & Scones0:00Sift dry ingredients.|Blend shortening.|Dissolve yeast in warm water, let stand 5 minutes. Add milk and butter.|Add yeast mixture to flour mixture. Mix well. Turn out on floured board. Roll to thickness desired, cut out biscuits, let stand.|Dough can be refrigerated.|Bake at 450 degrees.‡o‚] 7Œ=‚S Honey Almond BiscottiBiscotti0:00CookiesIn medium bowl, mix flour, sugar, whole almonds, fi4 Uݸœ|dL&÷Ó²˜}eB& 稘xL( ÝÄ­tU˜Ra 2packagesdry yeast6˜QSaš3 1/2cupsenriched flour -- unsifted, up to 4˜P`@2/3cupmilk˜O`¹1/4cupbutter,˜NI`d1cupsharp cheddar cheese -- grated˜M`Ö1/2teaspoonsalt!˜L'` -4teaspoonsbaking powder)˜KA` ø2cupsunbleached flour -- sifted˜J 3_%buttermilk -- fresh ˜I _ egg<˜H o_ y1spoon vegetable shortening -- the size of a small˜G/_¥1cupself-rising flour˜F^d2SticksMargarine˜E!^%2CupsButtermilk ˜D#!^£2TablespoonsWarm Water˜C !^Y1Yeast Cake˜B!^s1CupShortening˜A^Ö1TeaspoonSalt˜@#^ˆ1TeaspoonBaking Soda!˜?'^ -2TeaspoonsBaking Powder˜>^H1/4CupSugar˜=^h5CupsFlour#˜<)]g1/4teaspoonalmond extract˜;]1/3cupwater˜:]µ1/3cuphoney˜9]$1/2teaspooncinnamon˜8]Ö1/2teaspoonsalt"˜7'] -1/2teaspoonbaking powder ˜6#]ˆ1/2teaspoonbaking sodaand then fold the dough over to double it and press on it lightly. This fold in the dough will make the biscuits pull apart easily after they are cooked. Cut out biscuits about 2 1/2 inches in diameter using a glass dipped in flour. Re-roll the dough as needed. Place the biscuits in a baking pan up close against each other - this will make them rise higher. Some people put a little bit of vegetable oil in one end of the pan and run the tops of the biscuits through the oil then place them in the other end of the pan. This makes them get crustier and browner on top.|Bake the biscuits at 450F until they are lightly browned (about 15 minutes). Serve with butter, jelly, honey, or filled with bacon, sausage, etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the recipe easily, just always use one spoon of shortening the size of a small egg for each cup of flour.|Don't get discouraged if they don't turn out right the first few times, it takes practice. Be sure to use fresh ingredients. `Ï`ˆ<‚a K/  Cinnamon Raisin English MuffinsBiscuits & Scones0:00Stir together 1 1/2 cups flour, yeast an9„-‚` -/ ˆ Cheddar BiscuitsBiscuits & Scones0:00Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot.|From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North, Tillamook, OR 97141. Richd cinnamon.|Heat milk, water, raisins, sugar, oil and salt over low heat until very warm (120 to 130 degrees).|Add warmed ingredients to flour-yeast mixture and beat until smooth, about 1 minute by hand.|Stir in more flour to make a soft dough.|Turn out onto lightly floured board and knead until manageable, about 3 minutes.|Cover dough with bowl or pan and let rest 30 minutes.|Sprinkle corn meal on flat surface. Place dough on corn meat and roll out to 1/2" thick.|Cut into circles with 3 or 4 inch cutter. Sprinkle corn meat on top of muffins.|Let rest about 30 minutes or until lightly raised.|Bake on a preheated electric griddle at 350 degrees; or on a preheated medium-hot Teflon coated griddle; or on a preheated medium-hot skillet that has been sprinkled with corn meal, 15 to 18 minutes on each side. Watch carefully - see that they do not burn.|When cool, split, toast and butter.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 RØëˆjN4 åΡ{V4öÑ£pF+ ܹ˜|R'˜n;d 1/4cupunsalted butter -- cold˜mdÖ1/3teaspoonsalt˜l#dˆ1teaspoonbaking soda ˜k'd -1teaspoonbaking powder*˜jAd¸1/3cuprolled oats -- not instant˜i+dM1/2cupyellow cornmeal˜hdh1 1/2cupsflour'˜g5cP1teaspoonworcestershire sauce0˜fIcd10ouncessharp cheddar cheese -- grated+˜eGc¹1cupbutter -- at room temperature"˜d'c -1/4teaspoonbaking powder˜cc¶1teaspoonpaprika˜b#c ‚1teaspoondry mustard˜a-c ø2cupsunbleached flour"˜`'b 1/4teaspoongarlic powder#˜_3b1/4cupbutter or margarine*˜^Ab @1/2cupcheddar cheese -- shredded˜]b@2/3cupmilk#˜\5b2cupsbisquick. baking mix˜[ a¹Butter˜Z a ÷Corn meal˜YaÖ1teaspoonsalt˜X#aœ2tablespoonsoil˜W#aH2tablespoonssugar ˜V-aá1/2cupseedless raisins˜Ua1/4cupwater˜Ta@1Cupmilk%˜S#+a 2tablespoonsground cinnamon ~~‚~‚b 9/ … Cheese-Garlic BiscuitsBiscuits & Scones0:00Heat oven to 450 degrees|Mix Bisquik, milk, and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonful onto ungreased cookie sheet. Bake 8 to 10 min or until golden brown. Melt and mix margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet Serve warm.|(10-12 biscuits) KK‡1‚c ;/ Ž Little Cheddar BiscuitsBiscuits & Scones0:00Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North, Tillamook, OR 97141. Rich %%‡W‚d S/ Ž5 Ken Haedrich's Three Grain BiscuitsBiscuits & Scones0:00Cut butter into 1/4 inch pieces. Lightly butter large baking sheet-preferably dark metal. combine flour cornmeal, oats, baking powder, baking soda and salt in mixing bowl. Add unsalted butter and rub or cut in until mixture looks like coarse meal. Blend sour cream and milk in separate bowl, make well in dry ingredients and add liquid to well all at once, stir dough until evenly mixed Sprinkle dough, your hands and your work surface with flour, turn dough out and knead gently 20 or 30 seconds. Use little more flour if necessary to keep dough from sticking. Pat dough out to thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts close together. place on buttered baking sheet bake at 350 degrees for 13 to 14 minutes until browned and crusty. Serve at once Each biscuit contains about 104 calories; 123 mg sodium; 13 mg cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber VãÌ»™|fI5ã¼ d>ò×Áœ„oZD!þ⯒V&™ 9g¦1/2cupraisins -- or currents™ g 1lgegg™ !g%1/2cupbuttermilk0™ !Cg¹6tablespoonbutter (use the real thing)™ gÖ1/2teaspoonsalt ™#gˆ1/4teaspoonbaking soda ™'g -2teaspoonbaking powder™gh2cupflour™ g--scones-™ fãcornmeal™f1/2cupwater"™'f -1/4teaspoonbaking powder™f@2cupsmilk™fÖ2teaspoonssalt˜!fH1tablespoonsugar,˜~Gfµ6cupsall-purpose flour -- unsifted#˜}-fû2packagesactive dry yeast˜|!e%2/3cupbuttermilk˜{)e1cupdried currants˜zeÖ1/4teaspoonsalt$˜y'e -1 1/4teaspoonbaking powder˜x!ez1 3/4cupcake flour0˜wMei3ouncecream cheese -- room temperature˜ve2lgeggs˜ue2teaspoonvanilla˜teH1cupsugar˜s -eIroom temperature˜r+e 3/4cupunsalted butter˜q e€CAKE˜pd@1/2cupmilk˜o!dû1/2cupsour creambutter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. [´î[‰‚g S/ ‘ Edinburgh Tearoom Scones/Lemon CurdBiscuits & Scones0:00For Scones: Heat oven to 425~. Sift dry ingredients together. Cut in AƒB‚f ;/ †# English Muffins in LoafBiscuits & Scones0:00Combine 3 cups flour, yeast, sugar, salt and soda.|Heat liquids until very warm. Add to dry mixture, beat well. Stir in rest of flour to make a stiff batter.|Spoon into 21/2x41/2 inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes.|\bake at 400 degrees for 25 minutes.|Remove from pans immediately and cool.Š@‚e 7/ ”# Glazed Irish Tea CakeBiscuits & Scones 0:00PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream ?butter. Add raisins or currents. Mix buttermilk and egg together. Add all at once to flour. Mix with fork just until mixture clings together. Form into ball, turn out on floured surface and knead gently until smooth, not more than 5 turns of the dough. Pat out til 1/2 inch thick and cut with a 2" cutter. Place on baking sheet 1 inch apart. Brush tops lightly with milk and sprinkle with sugar. Bake 10 minutes until golden brown. Serve with Lemon Curd.|For Lemon Curd: Beat eggs in top of double boiler. Stir in remaining ingredients. Cook over simmering water 30 minutes, stirring frequently until thick and smooth. (I do not use a double boiler, but use a low heat and watch closely to prevent burning). When it has thickened, remove from heat. It will thicken more when cooled. Cool, cover and refrigerate. Keeps 2 to 3 weeks in refrigerator. This has become a holiday breakfast tradition for our family and I give small jars of the Lemon Curd as gifts along with the Scone recipe for friends who bake. LïÝűš€`>ôд‘|V7üåË¥fI* åɘjL™-#lH2tablespoonssugar™,lh2cupsflour™+k@2/3cupmilk.™*#=ks3tablespoonsshortening -- up to 5 tb™)kÖ1/4teaspoonsalt!™('k -4teaspoonsbaking powder™'+kh2cupsflour -- sifted™&'j2cupshalf and half™%#jj2cupscream -- or™$j¹1/4cupbutter#™##jˆ1 1/2teaspoonsbaking soda#™"+jd3teaspoonscream of tartar™!jÖ1teaspoonsalt™ jh4cupsflour™i@1/3cupmilk!™3i21cupBisquick baking mix™i¶1/4teaspoonpaprika#™-ià1teaspoonyellow corn meal™h@1cupmilk ™#!hs6tablespoonsshortening™hÖ3/4teaspoonsalt!™'h -3teaspoonsbaking powder ™/hµ2cupsall-purpose flour$™5gÍ1/2cuplemon juice -- fresh™!!g M2tablespoonlemon peel™'g¹1/4cupbutter (real)™gH1 3/4cupsugar™gÖ1pinchsalt™g4lgeggs™ #g€lemon curd-™ gHsugar™ g@milk »c»ƒ$‚i '/ …{ Drop BiscuitsBiscuits & Scones0:00Mix cornmeal and paprika; reserve.|Mix baking mix and milk until soft dough forms; beat vigorously 30 seconds.|Drop by 6 spoonfuls onto waxed paper; sprinkle with cornmeal mixture.|Freeze uncovered until hard; store tightly covered in freezer.|Good for dropping into casseroles.|Makes 6 biscuits.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98ƒ‚h // …] Easy Tea BiscuitsBiscuits & Scones0:00Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes til lightly browned.|From the Spectator, Nov. 18/92 ,Ý,ƒ-‚k %/ † Tea BiscuitsBiscuits & Scones0:00Pre-Heat oven to 450F.|Combine flour, banking powder and salt in bowl. Cut in Crisco until mixture resembles small peas. Add Milk and stir together until mixture comes away from sides of bowl. Put on a floured surface and knead for a few seconds. Bake until golden brown (12 minutes)|Recipe from: Mrs. Ruth Daly (My Mom!) Posted by: June Daly Del Re Converted by MMCONV vers. 1.00‚‚j )/ ƒo Cream BiscuitsBiscuits & Scones0:00Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston -f-‚5‚m +/ „ Rosemary SconesBiscuits & Scones0:00Mix flour, sugar, salt, baking powder and butter on medium until mealy. Add eggs, cream and rosemary to flour after whisking. Add raisins or currants. Cut or drop on pan with ice cream scoop. Paint with egg wash. Sprinkle with sugar. Bake 350~ for 10-15 minutes.ƒ‚l / …m SconesBiscuits & Scones 0:15Preheat oven to 425. Combine dry ingredients. Cut in butter with pastry blender until dough resembles coarse crumbs. Stir in milk, egg and raisins. Mix until well blended. On floured pastry cloth, knead dough 30 seconds. Roll to 1/2" thickness. Cut with biscuit cutter. Brush tops with beaten egg for shiny tops. Bake on ungreased cookie sheet 10 - 12 minutes. cÜÀ§ƒlT÷áʧ‡u_I1Ò¨‚`-êƦŽ}c™Jo¹12ouncebutter™I oÖsalt™HoH4ouncesugar™G'o -2ouncebaking powder!™F/oµ1poundall-purpose flour™E!oz1poundcake flour#™D3n1/8cupbutter or margarine0™CInd1/4poundsharp cheddar cheese -- grated™B!n›8 3/4ouncescold water#™A3n21poundbisquick baking mix'™@1n1/4teaspoonItalian seasonings,™?!7n…1/4tablespoonparsley, freeze-dried-™>=n À1/4teaspoongarlic salt -- or powder™=m¦1cupraisins™<mj1cupcream™; ms1egg yolk™: m2eggs™9#m1/2stickcold butter ™8'm -1teaspoonbaking powder™7mÖ1pinchsalt™6mH1cupsugar#™5/mµ2 1/2cupall-purpose flour4™4!Cm\2 1/2tablespoonfresh rosemary -- chop fine™3l¦1cupraisins™2l@1/2cupmilk!™1 9l 1egg -- slightly beaten™0l¹1/3cupbutter™/lÖ1/2teaspoonsalt!™.'l -3teaspoonsbaking powder tt‡‚n K/  Pink Crustacean Cheese BiscuitsBiscuits & Scones0:00Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot.|The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits.|You may also substitute soda water or gingerale for the water, if desired.|Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date: 09-21-92 (20:22) From: Stuart Talkofsky Date: 07-19-93 øø„‚o 1/ ‡1 Orange Date SconesBiscuits & Scones0:00METHOD: In a food processor mix flours, b. powder, sugar and salt. Add dates and orange peel. Add butter and pulse til mealy. Dump all into a bowl and add sour cream and milk that has been mixed together. Mix gently but quickly until batter is moistened. Dump onto a floured board and knead about 20 times until mixture is smooth and cohesive. Roll out to about 3/4" thick and cut into 2" squares. Brush tops with milk or egg wash and bake at 400~ for about 15 mins. d༡ŒeH,Þ¶Ÿ{^D' êÓ¯“pM2íÓ¶Ÿˆd!™h't -3TeaspoonsBaking Powder™gth2CupsFlour™fs63/4cupbeer™e!ss1/4cupshortening™dsÖ1teaspoonsalt!™c's -3teaspoonsbaking powder™b-s ø2cupunbleached flour™a!r%1CupButtermilk ™`#!rs6TablespoonsShortening ™_#rˆ1/2TeaspoonBaking Soda™^rÖ1/2TeaspoonSalt!™]'r -3TeaspoonsBaking Powder™\rh2CupsFlour ™[ 9q°cow chips -- optional!™Zq@1 1/3cupsmilk™Y!qH1tablespoonsugar™XqÖ1teaspoonsalt™W#qÂ3tablespoonslard!™V'q -6teaspoonsbaking powder™Uqh3cupsflour%™T7p%34cupsbuttermilk -- or more'™S;p 1/2cupunsalted butter -- cold!™R'p -2teaspoonsbaking powder™QpÖ1/2teaspoonsalt™P!pz1/2cupcake flour$™O/pµ1 1/2cupsall-purpose flour™No@2cupmilk™M!oû2cupsour cream!™L 9oj4oranges -- grated peel™K+o_2cupdates -- cut-up ‘‘†k‚p O/ Œa Old Fashioned Buttermilk BiscuitsBiscuits & Scones0:00Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.|COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden. ""ƒZ‚q // †_ Cow Chip BiscuitsBiscuits & Scones 0:00Sift together all dry ingredients; cut in lard until flaky pieces form; add milk to moisten mix until sticky; turn onto floured board; pat gently until dough is *" thick; cut biscuits from dough; place in large (18-20") greased, warm Dutch oven (do not crowd); replace cover of Dutch oven and place coals on top; bake approximately 20 minutes. Serve with honey or preserves or beans or chili. Makes approximately 18 biscuits. V|V‚"‚s '/ ƒw Beer BiscuitsBiscuits & Scones0:00Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistency. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits.…‚r 3/ ‰' Buttermilk BiscuitsBiscuits & Scones0:00Sift flour, baking powder, salt and soda into large mixing bowl.|Cut in shortening with pastry blender until mixture resembles coarse corn meal.|Make a well in the center of the dough and pour in buttermilk all at once.|Stir until all is mixed and dough easily leaves the bowl.|Place dough on lightly floured board and knead for 15 turns.|Roll out to desired thickness: 3/8" for crusty biscuits and a little over 1/2" for fluffy biscuits.|Cut into rounds.|Bake in top third of a preheated 450 degree oven for about 12 minutes or until golden brown.|Makes about 24 standard sized biscuits. µÝƒR‚v 3/ †K Cheddar Dill SconesBiscuits & Scones0:00Preheat oven to 400.|In medium bowl, combine all ingredients except butter, eggs and half and half.|Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute).|Divide dough in half; roll each into an 8" circle. Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned.‰L‚u +/ ’G Beaten BiscuitsBiscuits & Sconesd0:00Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixtOH‚t 9/ 3 Baking Powder BiscuitsBiscuits & Scones0:00Roll dough and cut. XÝÀª‡hK( øѦ{V6ôϯ“vZ( åÉ£xXš 5x-----small loaf-----(š Iw¹butter; or margarine -- melted#š-wû1teaspoonactive dry yeastš +w˜measure 3/4 cup$š ?ws1egg yolk -- plus water to™!w@1tablespoonmilk/™~Kw¹1/4cupbutter;or margarine -- softened™}wÖ1/4teaspoonsalt™|!wH2tablespoonsugar™{#wB2cupbread flour™z'v1/2cuphalf and half"™y ;v2eggs -- slightly beaten#™x3v3/4cupbutter or margarine™wvÖ1/2teaspoonsalt™vvó2teaspoonsdill weed"™u!'v -1tablespoonbaking powder(™t=v{1/4cupfresh parsley -- chopped(™sAv @1cupCheddar cheese -- shredded$™r/v2 1/2cupsall purpose flour™qu@1cupmilk™p!us1cupshortening ™o'u -1teaspoonbaking powder™n!uH1tablespoonsugar™muÖ1 1/2teaspoonssalt ™l/uµ6cupsall-purpose flour™ktœ1/3CupOil™j!t%2/3CupButtermilk ™i'tÖ1TeaspoonSalt -- scanture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie Dupree's "New Southern Cooking" % %a‚x ?' ‚e Cornmeal Wheat Germ BreadBread Machine0:00Put everything into bread machine in order listed. Use "White Bread" setting. From "The Bread Machine Cookbook I", by Donna German. Formatted for MM by Karen Adler FNGP13B.…r‚w )' ‹ Crescent RollsBread Machine 0:00Place ingredients, except melted butter, in inner pot in order listed; let stand 5 minutes. Use DOUGH setting; press START. Dough will be completed in 1 hour 15 minutes. Remove dough from inner pot and place in greased bowl, turning to coat evenly. Cover and let rest in warm, draft-free place, 20-30 minutes.|Punch down dough. On floured surface, roll dough to 10-inch round; brush with melted butter. Cut into 10 wedges. Roll up each wedge, starting at wide end; press points. Place, point-side down, on greased baking sheet and shape into crescents. Brush with remaining butter. Cover and let rise in warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for 8-10 minutes, or until golden brown. IáÁ›€fI&íʪrT3øص™|aG*ç»—oI#š"!!y •1 1/2tablespoonapplesauce%š!7yÈ1/2cupraw -- grated carrots!š /y°3/4cupcrushed pineapple)š?y’1/3cupcan crush pineapple juicešx1 1/3cupwater&š!'x1 1/3tablespoonvegetable oilš!xµ2tablespoonhoneyšxÖ2teaspoonsaltšxã2/3cupcornmealš!xY1/3cupwheat germš#xB3cupbread flour šx 2 1/2teaspoondry yeastš 5x-----large loaf-----šx1cupwater"š!'x1tablespoonvegetable oilš!xµ1 1/2tablespoonhoneyšxÖ1 1/2teaspoonsaltšxã1/2cupcornmealš!xY1/4cupwheat germš#xB2 1/4cupbread flour šx 1 1/2teaspoondry yeastš  7x-----medium loaf-----š x2/3cupwater š 'x2teaspoonvegetable oilš !xµ1tablespoonhoneyš xÖ1teaspoonsaltšxã1/3cupcornmeal#š!!xY2 1/2tablespoonwheat germš#xB1 1/2cupbread flouršx 1teaspoondry yeast ¤0¤‰Q‚{ ' ’i CalzoneBread Machine0:00Remove dough from machine and roll it into circles of approximately 8 inches. Spread filling on one half of the circle leaving a border around it for closing. Close the >> calzonU+‚z %' ‚ Carrot BreadBread Machine0:00Put everything into bread machine in order listed. Use "White Bread" setting. From "The Bread Machine Cookbook I", by Donna German.L‚y 9' ‚A Carrot Pineapple BreadBread Machine0:00Put in breadmaker as per usual you machine. I baked it on quick, but regular should work fine. The recipe was adapted from one in Donna German's book II. SÙ½–[;üÙ³—s\@öÓ»šwQ1 øÞ·kSš?z3/4cupwater"š>!'z1tablespoonvegetable oil$š=5z+1/2cupcarrot;raw -- grated$š<!#zÿ1 1/2tablespoonbrown sugarš;zÖ1teaspoonsaltš:zÃ1cupoats!š9/z 1/2cupwhole wheat flourš8#zB1 1/2cupbread flour#š7!+zn3tablespoonnonfat dry milk š6z 2 1/2teaspoondry yeastš5 7z-----medium loaf-----š4z1/2cupwater š3'z2teaspoonvegetable oil$š25z+1/3cupcarrot;raw -- grated š1!#zÿ1tablespoonbrown sugarš0zÖ2/3teaspoonsaltš/zÃ2/3cupoats!š./z 1/3cupwhole wheat flourš-#zB1cupbread flour#š,!+zn2tablespoonnonfat dry milk š+z 2 1/2teaspoondry yeastš* 5z-----small loaf-----š)yM1 1/2teaspoonyeastš(#yB1 1/2cupbread flour!š'/y 3/4cupwhole wheat flourš&yÃ3/4cupoats$š%!#yÿ1 1/2tablespoonbrown sugarš$yÖ1/2teaspoonsalt$š#+yñ3/4teaspoonvanilla extract Gཛྷ€\C%Û²œ‚aE& ëƘ~]/а“qG'š[ =| P1 1/2garlic cloves -- crushedšZ/| 1cupwhole wheat flouršY#|B2cupsbread flouršX|M2 1/2teaspoonsyeast-šW U|-----best bread machine cb ever-----,šVI{ w1cupmozzarella cheese -- grated +-+šUG{ï1cupprovolone cheese -- grated +-šT!{ÿ2tablespoonolive oilšS '{ garlic powder+šR9{n10 1/2ouncefrozen chopped spinach"šQ ?{-----spinach filling-----šP{M2 1/2teaspoonyeastšO#{B4cupbread flouršN{ I1/2teaspoonoreganošM{Ö2/3teaspoonsaltšL!{ÿ2tablespoonolive oilšK{1 1/3cupwateršJz1cupwater&šI!'z1 1/3tablespoonvegetable oil$šH5z+2/3cupcarrot;raw -- grated šG!#zÿ2tablespoonbrown sugaršFzÖ1 1/3teaspoonsaltšEzÃ1 1/3cupoats!šD/z 2/3cupwhole wheat flouršC#zB2cupbread flouršB+zn1/4cupnonfat dry milk šAz 2 1/2teaspoondry yeastš@ 5z-----large loaf-----e by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake them at 485 degrees for 15 minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone. >> My favorite filling is the following......|SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder until all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for spinach.|I LOVE these!!! I serve them with a spaghetti sauce that has sausage, peppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I used to eat them at the mall and wish I knew how to make them! Let us know what you think! This recipe that we use is found in Donna German's book II. l‘,l<‚~ G' ‚ BM Magic Heavenly Whole WheatBread Machine0:00Bake on a light setting. This loaf sliced great even while it was hot. Notes from Gaye: Next time, I will add a little more sugar.b‚} ;' m Breadman's Potato BreadBread Machine0:00Add according to your manufactures directions...„k‚| E' ˆ%[ Caesar's Sourdough Bread AbmBread Machine0:00Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.|In hot & humid weather, use 1/8 c less water.|If Caesar made bread instead of salad dressing, this would be it. Sandwich with lettuce and tomatoes or tuna salad, or serve it with a green salad. For an hors d'oeuvre, toast slices and top with steak tartare or a sliver of rare roast beef. The crusty ends can be cut into croutons, toasted in a frying pan, and tossed in a salad.Tested in DAK R2D2. Sylvia's comments# ZÞÀ›yW+ä͵•zS- éĪ‹bH& ᶙyZšw~M1 1/2teaspoonyeastšv'~51/4cuppotato flakesšu!~H2tablespoonsugar(št!3~4tablespoonbutter or margarine&šs+~Ö1 1/2teaspoonsalt (i used 1)šr#~B1cupbread flouršq/~ 2cupwhole wheat flouršp~1 1/8cupwater&šo G~-----bread machine magic-----šn}M1 1/2teaspoonyeastšm}Ö1teaspoonsalt"šl!'}12tablespoonpowdered milkšk'}51/4cuppotato flakes!šj/} 1/4cupwhole wheat flour#ši/}µ1 3/4cupall-purpose flour$šh;} 1mdegg (or 3 T liquid sub)šg}µ2teaspoonhoneyšf!} •1teaspoonapplesauceše}3/4cupwateršd}û1poundloafšc'|1/2cupwater -- warm$šb/|ý1 1/2cupssourdough starter)ša5| M1/2teaspoonlemon peel -- gratedš` 5|²4anchovies -- choppedš_#|ÿ3tablespoonsolive oil"š^1|ä1/4cupparmesan -- gratedš]!|Ö1/2tablespoonsaltš\#|H1 1/2tablespoonssugarYter outside in the sun or on a kitchen counter. On cooler days, place it in a gas oven with a pilot light or on to of the water heater or on a heating pad set on low) 4.) After 24 hours the milk will thicken and form curds. At this point, gradually stir in 1 cup all purpose flour until blended. Cover with lid and set in a warm place again until it ferments and bubbles and a clear liquid forms on top (about 2 - 5 days) Stir daily. 5.) Starter is now ready to use. Stir, cover loosely, and refrigerate. IF AT ANY TIME IN THE PROCESS THE STARTER TURNS PINK, SMELLS RANCID (NOT JU SOUR) OR DEVELOPS A MOLD, THROW IT OUT AND START OVER.|Replenishing the Starter: Every time you use some of he starter, you must replace it with a like amount of milk and flour. For instance if you use 1 of starter, return 1 cup of milk AND 1 cup of flour to the jar. Follow these directions for feeding the starter.|Feeding the starter to keep it alive: A starter should be used as often as possible, at least every 2-3 weeks. If you are not using it that often, pla to feed it once a month to keep it going. 1. Bring to room temperature. 2. Add equal amounts of warm milk (90-100) and flour (1/2-1cup each) 3. Cover with lid and allow to stand in a warm place (70-100 degrees) for twelve to 24 hours until bubbly and a clear liquid has formed on top. 4. Stir, cover loosely (set lid on jar but do not tightly seal; gasses must allow to escape), and refrigerate Rejuvenating a Neglected Starter: If you forget to feed your starter month don't throw it away thinking its gone bad. Chances are you can still revive it. 1.) pour off the liquid and discard all but 1 to 2 tablespoons of the starter. Temporarily place reserved starter in a bowl. 2.) Wash out the starter container with hot water. 3.) Put the starter back into the container. 4.) Follow the directions for feeding the starter using 1 cup (warm (90- 100'F) skim (nonfat milk ) and 1 cup flour 5. You may have to repeat this procedure once or twice to bring it back up bubbly, sour smelling again. vv’z‚ 3' ¥# Sourdough Made EasyBread Machine0:00Recipe by: Bread Machine Magic Sourdough Starter: 1.) Heat 1 cup skim (NONFAT) milk to 90-100 degrees 2.) Stir in 3 tbsp. of plain FRESH high quality Yogurt 3.) Pour into a 1 quart glass or ceramic crock, jar or bowl. Cover with a nonmetallic lid and set in a warm place (70-100 degrees F) for 24 hours. (O warm day, you can place the starX Gߺ˜yU& ïΨtO3øÙ¾¥|_E&÷׳™jG ›!#ƒÿ1tablespoonbrown sugar,›!3ƒ •1 1/2tablespoonapplesauce (butter)›ƒÖ1teaspoonsalt!›/ƒ 2/3cupwhole wheat flour›#ƒB1 1/3cupbread flour›ƒ3/4cupwater›ƒû1poundloaf›‚M1 1/2teaspoonyeast› ‚Ö1teaspoonsalt› ‚ª2 1/2cupsemolina&› !/‚¹1tablespoonbutter/applesauce›  #‚v1egg beaters› !‚%1cupbuttermilk›M1 1/2teaspoonyeast›!H1tablespoonsugar›Ö1 1/2teaspoonsalt›#B3cupbread flour"›!'2tablespoonvegetable oil›s1/2cupflat beer›1/4cupwater#›/ý1 1/3cupsourdough starter›)€1/2cupwater -- tepidš€Ö1teaspoonsaltš~!€H1tablespoonsugar,š}I€ý1cupsourdough starter -- room temp!š|)€h2 1/4cupsflour -- breadš{!€M1/2tablespoonyeastšz/µ1cupall-purpose flour"šy#%I3tablespoonsplain yogurtšx-1cupnonfat skim milkpddinsx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôúÃÄ>È[ÌyÏÒ/ÕKÙhÝ‚à‚ ã‚9å‚Vè‚uëƒïƒ+ñƒFõƒa÷ƒ{ú„þ„2„J„c… … …5…M…d…††2 †K#†g'‡+‡-‡6/‡P3‡j5ˆ8ˆ=ˆ9@ˆTDˆmH‰J‰M‰7O‰RQ‰nVŠ ZŠ%]ŠA`ŠYdŠug‹ k‹$o‹=q‹St‹jwŒzŒ }Œ9€ŒX„Œw‡‹0ŽLe•~˜Ž›Ž3ŽN¡Žj£¦ ª:®U°p´ ¶*¸D»]¾zÁ‘Ä‘/Æ‘HÉ‘aË‘{Î’Ð’/Ò’JÔ’d×’Ú“Ý“8à“Sã“qå” è”)ë”Gî”có”zõ•ù•.ü•Fý•]•x– –% –A–]–v——-ofŒflrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú!—c&—~-˜2˜56˜R:˜n>™ B™-F™JI™hNšQš"Sš?Tš[Wšw[›a›2c›Rf›phœjœ*lœGoœbsux:zT|n}ž ƒž*†žEˆž_Šžz‹ŸŸ.ŸL‘Ÿg” – ™ 5ž O£ j¨¡«¡¯¡7²¡Uµ¡p¹¢ ¼¢%¿¢@âYÅ¢vȣˣ0УQÔ£lؤÛ¤#ݤCߤ`ã¥è¥ë¥<ï¥Yó¥vö¦ù¦-ü¦Iÿ¦a¦~§ §1 §N§j¨¨&¨=¨U"¨q&© )©%+©B-©]2©v6ª9ª0=ªM@ªhC«F«I«;K«VO«qQ¬U¬-Y¬L]¬ga­c­g­8j­Vm­ro® s®(v®Dz®]|®x¯‚¯,…¯GŠ¯_ping stage you may mist the dough lightly with water to give it a crispier crust.|Rye variation: substitute 1/2 cup rye flour for 1/2 cup bread flour. Add 1 tsp caraway seed.|Note: Feed the starter and let it stand at room temp at least 4 hours before starting the bread (usually over night) Store starter in the fridge when not in daily use. I feed it with 1/2 cup all purpose flour and 1/2 cup water.|Tested in DAK R2D2. Sylvia's comments: I wanted some sourdough loaves to take to work for a party, and used this one. I shaped the dough into 4 long ropes, which by the time they finished rising were bigger than I wanted. :( I baked them in a 350 oven for 20 minutes with a pan of hot water on the bottom rack to get a good crisp crust, then flipped them over and baked another 10 minutes to get the bottom crisp too. Came out great! Posted on GT Cookbook echo by Joyce Monschein, 3-04-92 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005   gƒ 9' šw Sourdough French BreadBread Machine0:00Put all ingredients except the water into the machine. Set it for french bread and start it. Slowly drizzle the water into the machine while it is running. Stop adding water when the dough forms a rough ball that cleans the sides of the pan. There should be no wet slime under the paddle. Let it knead for a while. The dough should get smooth and satiny. Touch the dough ball. It's okay if it barely sticks to your finger and feels tacky, but you finger should come away clean. This dough, not having any fat or oil is always just a hair stickier than normal white bread. It should not feel too dry. If it is dry, add a few drops of water. Close the lid and let it do its thing. After the loaf sha^ ~QÅ~‚Cƒ -' „; Rum Raisin BreadBread Machine0:00Soak raisins in spicy rum overnight and drain before using. Measure raisins after they have soaked. For additional rum flavor add 1/4 teaspoon rum extract. For a non-alcoholic version, pre-soak the raisins in water and use rum extract. Follow your B/M directions, bake and enjoy.@ƒ 1' 3 San Diego SunshineBread Machine0:00Crust: light. Bake.Fƒ )' G Semolina BreadBread Machine0:00Bread Machine Bakery - Langerƒ+ƒ 5' † Sourdough Beer BreadBread Machine 0:00Place all the ingredients in the machine and program for basic white bread. Set the temperature control to Dark and press Start. Suggest is to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.|Recipe from Bread Machine Baking Perfect Every Time, originally posted by Marianne Wright, Illinois p.reynolds. Genie Xã¿ ˆfF#ç¹›~].ìдpV8úÚ½¢~X#›2!!† •1 1/4tablespoonapplesauce!›1/† s2/3cupnonfat dried milk›0…M1teaspoonyeast›/…g7 1/2ouncewater'›.!…Ä2tablespoonmolasses›-!… 2tablespooncocoa›,!… ÷3tablespooncorn meal›+!…¹1tablespoonbutter›*…Ö1teaspoonsalt›)!…>1tablespoondry milk!›(/… 1/4cupwhole wheat flour›'…1/4cuprye flour›&#…B2cupbread flour›%#„y1/4teaspoonrum extract›$!„j2teaspoonactive dry,›#7„ C1 1/8teaspoonfast rise yeast -- or›"!„ÿ1tablespoonolive oil›! +„ 1egg -- (beaten)› #„©1/4cupheavy cream+›C„¦3/4cupraisins (pre-soaked in rum)›!„¹1tablespoonbutter›„Ö1 1/2teaspoonsalt ›!#„ÿ1tablespoonbrown sugar›!„>2tablespoondry milk›/„[3cupwhite bread flour›„3/4cupwater›ƒM1 1/2teaspoonyeast!› ;ƒ‡grated rind of 1 orange›!ƒµ1tablespoonhoney ¼å’ã{ ¼Mƒ /' O Basic White BreadBread Machine0:00Follow manufacturers directions..ˆ<ƒ 3' ' Bagels (Breadmaker)Bread Machine 0:00Set for dough cycle.Let the machine knead the dough onceeeƒ ''  B/M SourdoughBread Machine0:00Follow manufacturers directions... Formatted by Elaine Radis‰#ƒ O' ‘Y Authentic French Bread - Bm MagicBread Machine0:00*** Slightly adapted for my use from Bread Machine Magic *** Place all ingredients except cornmeal in bdPƒ 5' O Almond Oatmeal BreadBread Machine0:00Follow manufactures directions...‚ƒ 1' ƒ_ Pumpernickel BreadBread Machine0:00Make according to your bread machine directions. The Panasonic says to put all dry ingredients in first, then the liquids. The yeast goes in the yeast dispenser. Bake on Basic or Basic (Rapid).|ENJOY!! FROM: BETTIE COOPER (VGXB82A) YܸƒlL1øÉ­’}fL1 ÷ÙÁ¤ŠfF+ õÔ¶”xY›R‰M1 1/2teaspoonyeast›Q#‰B2cupbread flour›P/‰ 1cupwhole wheat flour›O‰Ö1 1/2teaspoonsalt›N!‰µ1 1/2tablespoonhoney›M‰1cupwater›L 5‰-----medium (12-----›K‰M1teaspoonyeast›J#‰B1 1/3cupbread flour!›I/‰ 2/3cupwhole wheat flour›H‰Ö1teaspoonsalt›G!‰µ1tablespoonhoney›F‰2/3cupwater›E 1‰-----small (8-----›Dˆ1cupwater!›C/ˆý1/2cupsourdough starter›BˆH1teaspoonsugar›AˆÖ1teaspoonsalt›@ˆh3cupsflour›? ‡ãcornmeal›>‡M2teaspoonyeast›=#‡B3cupbread flour,›<7‡Ö1 1/2teaspoonsalt (i used 3/4 tsp)›;‡1cupwater ›: ;‡-----1-1/2 lb loaf-----›9†M1teaspoonyeast›8#†B1 1/3cupbread flour›7†Ã2/3cupoats›6†Ö1teaspoonsalt›5†H1teaspoonsugar!›4)†g1teaspoonalmond extract!›3!%† 1tablespoonalmond pastereadpan. Select dough setting and start. At beep, turn dough onto a floured countertop or cutting board. (I spray an acrylic board with Pam and skip the flour). Shape the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls.|Dust the top with a little flour; rub it in. Place on a cookie sheet dusted with cornmeal. Cover with a damp towel and let rise in a warm over 30 to 45 minutes of until doubled. To warm oven slightly, turn on warm setting for two minutes then turn it off. Be sure to remove bread from the oven to preheat.|Place a pan of hot water on the bottom rack of the oven. Preheat oven to 450~. Immediately before placing bread in oven, slash tops with a very sharp knife (I use a serrated knife) about 1/2" deep.|Bake round or oblong loaves 20 Minutes, baguettes about 15 minutes, french rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack.|This is best served within hours of baking. To preserve crisp crust, do not store in plastic wrap or bags., and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together.|Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan", (Donna German uses a cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet. Bake in a preheated 550 degree oven for 8 minutes.|This recipe is from Donna German's first Breadmachine Cookbook, pages 160- 161. `áǪjJ+ óÜÀ¢pS4 çÈŸƒdH- éÔ”|`›pŒÖ3/4teaspoonsalt›oŒH1/3cupsugar+›n!9Œ¹2tablespoonbutter -- or margarine›m Œ2eggs›lŒ@1cupmilk›k 5Œ-----large loaf-----!›j!‹Y1 1/3teaspoonwheat germ›i‹M1teaspoonyeast›h#‹B2cupbread flour›g!‹H2/3tablespoonsugar›f‹Ö1/2teaspoonsalt&›e!'‹1 1/2tablespoonvegetable oil›d%‹ Î1/2cuppotato water!›c/‹i1/2cupmashed potatoes *&›b G‹-----makes a medium loaf-----›aŠM1 1/2teaspoonyeast›`!ŠH3tablespoonsugar/›_!9Š¹1 1/2tablespoonbutter/marg/applesauce›^ŠÖ1 1/2teaspoonsalt›]#ŠB3cupbread flour›\Š@5/8cupmilk›[Š1/2cupwater›Z 5Š--1 1/2 pound loaf--›Y‰M2 1/2teaspoonyeast›X#‰B2 2/3cupbread flour#›W/‰ 1 1/3cupwhole wheat flour›V‰Ö2teaspoonsalt›U!‰µ2tablespoonhoney›T‰1 1/3cupwater›S 3‰-----large (16----- 1â:1„ƒ #' ‡I Pizza DoughBread Machine0:00Place all ingredients into breadmaker in the order listed. Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes. Don't forget to remove the dough before the bake cycle starts.|NOTE: I use the DAK Autobakery on the white bread setting to make this dough. I then remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming to the pizza tray.$ƒ 9' q Portuguese Sweet BreadBread Machine0:00In my Hitachi, I use a "light" setting. Wonderful for melted cheese sandwiches. From Donna German BM Cookbook #1.‚ƒ 1' ƒe Potato Kugel BreadBread Machine0:00* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan cheese and horseradish. The dough is very liquid and the bread will not rise very high but it makes a chewy bread similar in texture to a knish or a potato kugel. Eäŧ…hGãÄ®š‡pX6îÖ½Ÿx\A"ßÁ¤wE/œ!9¹1 1/2tablespoonbutter -- or margarine*œ ;#6teaspoonapple juice concentrateœ !%3/4cupbuttermilkœ Y1teaspoonsea salt œ !#ÿ3tablespoonbrown sugarœ  5-----recipe # 1-----œM1 1/2teaspoonyeastœã1/2cupcornmealœ#B2cupbread flour$œ1»1 1/4cuppace picante sauceœ /Ž ydried cranberriesœ %ŽŠchopped nutsœ #Ž•add at beep'œ IŽ-----optional ingredients-----œ+Ž 1ccranberry juice›/Ž°2/3ccrushed pineapple›~Ž¹2tbspbutter›}ŽÖ1/2tspsalt›|ŽÃ1coats›{Žh3cflour›zŽM2tspyeast›y!£1 1/4cupwarm water2›x!G¹1tablespoonbutter -- at room temperature,›w!; -2tablespoonnon-fat dry milk powder›v#"1teaspoonkosher salt›u!H1tablespoonsugar›t/3cupall purpose flour›s 1packagedry yeast›rŒM2 1/2teaspoonyeast›q#ŒB3cupbread flour  ˜g ƒCƒ c' † Pete's Delightful Delicious Apple Pie BreadBread Machine0:00OKAY GUYS HERE IT IS: After much hard work from our DEAREST friend PETE Mix the flour dough enhancer and cinnamon before adding to bread pan. You may want to do first knead and then reset and start again for extra kneading.|PETE YOU HAD BETTER CHECK THIS AND REPLY TO MAKE SURE THIS WAS POSTED RIGHT. I checked it about three times.|Formatted by Elaine Radis BGMB90B; APRIL '93‚-ƒ '' „ Picante BreadBread Machine0:00Place ingredients in breadmaker per machine's instructions.|Try this if you like spicy taste, almost no fat and no cholesterol. I use Pace medium picante, it's GREAT! ~-Susan Sanford. Posted on Bread & Pizza, 2/16/93. Formatted for MM by Joyce Burton, PDPP83A.eƒ ?' o Pineapple Cranberry BreadBread Machine0:00Put all ingredients in bread machine and turn on. EÓÀžvK%ÞÀ¥{I&ܱ‹nW;ùÞÁ§ƒkE#œ*!!’ø1 1/2tablespooncanola oilœ)’3/4cupwater!œ( =’-----one pound loaf-----œ'‘1 1/4cupwaterœ&!‘µ2tablespoonhoneyœ%!‘œ2tablespoonoil!œ$!‘>1 1/2tablespoondry milkœ#!‘Ö1/2tablespoonsaltœ"#‘B3cupbread flourœ!‘Ã1/2cupoatsœ !‘M1tablespoonyeast#œ-û2teaspoonactive dry yeast(œ9 §3 1/2cupbetter for bread flour%œ!).1/2tablespoondough enhancerœ$1 1/2teaspooncinnamon œ11cupfresh apple cut up/œ!9¹1 1/2tablespoonbutter -- or margarine'œ;#1/4cupapple juice concentrateœ!%1cupbuttermilkœY1teaspoonsea salt œ!#ÿ3tablespoonbrown sugar!œ =-----second version-----#œ-û2teaspoonactive dry yeast(œ9 §3 1/2cupbetter for bread flour%œ!).1/2tablespoondough enhancerœ$1 1/2teaspooncinnamonœ ‡cut up*œA*3/4cupplain sliced canned apples š‚~ƒ ?' … Old-Fashioned Wheat BreadBread Machine0:00Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Select Basic Wheat cycle, LIGHT SETTING (or the equivalent setting for your machine. Push Start.|Recipe from The Breadman's Healthy Bread Book by George Burnett.„bƒ A' ˆe Outrageously Oatmeal BreadBread Machine0:00Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start.|For added texture, add oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of th loaf after the final rise.|Tried this one yesterday, and not only was it good, it is GONE! I subbed applesauce for the fat with no problems. I've got a loaf working now, also subbing whole-wheat flour for part of the white and with 1/2 c sprouted wheat added. TÙ¨„_<øÒ©v[D(äà~\=#ûåη—uTœG!•3tablespoonrye flourœF/• 1cupwhole wheat flourœE#•B1 1/4cupbread flourœD ”1 1/2waterœC ”1egg whiteœB”h3cupflour%œA7”£3/4cupwarm water -- 110 degœ@”M1packageyeastœ?“M2 1/2teaspoonyeastœ>+“½1/3cupsunflower seedsœ=“$1 1/2teaspooncinnamon œ<-“P1/3cupshredded carrotsœ;+“n1/4cupnonfat dry milk!œ:/“ 1/2cupwhole wheat flourœ9#“B1 1/2cupbread flourœ8“Ä2/3cupoat flourœ7“Ã2/3cupoatsœ6“K2/3cupoat branœ5“Ö1teaspoonsaltœ4“1/4cupgluten&œ39“H1/4cupsugar (I use fructose)#œ2!!“ •2 1/2tablespoonapplesauceœ1“1 1/3cupwater'œ0-’û1 1/2teaspoonactive dry yeast œ/'’1teaspoonfine sea salt"œ.!'’12tablespoonpowdered milk!œ-/’ 1/3cupwhole wheat flour.œ,E’ ¿1 2/3cupunbleached all-purpose flour$œ+!#’T1 1/2tablespoonmaple syrup ¥€ˆCƒ ;' - Multi-Grain & Nut BreadBread Machine0:00Add everything (except the seeds and nuts) to breadbn†!ƒ I' ‹[ No-Fat Bagels For BreadmachineBread Machine0:00Place yeast and flour to bread pan of machine. Add egg white and warm water. Program for Manual, White Bread and press start. Allow bread to knead two times and then remove from pan.|Shaping Bagels: Divide dough into 12 portions. Roll each piece into a smooth ball. Punch a hole in center of dough and shape like a bagel. Cover and let rise 20 minutes.|In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and simmer for 5 minutes turning once. Drain. Beat egg white and water together lightly. Brush bagels with egg white and water glaze. For variety sprinkle with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375 deg oven 30 mins. or until brown. Makes 6.|Adapted from: No Salt No Sugar No Fat Cookbook.Xƒ -' g Oat/Carrot BreadBread Machine0:00Place in pan according to custom. Press startaker in the order appropriate for your machine. I have Panasonic and use VARIETY Cycle which allows me to take the dough out, work with it, then put it back(minus the blade-VERY IMPORTANT) to continue to bake. If you don't have this feature, you can just set it to a dough cycle and finish baking manually. The important thing with this bread is that you have to add the seeds and nuts separately because of the large qty, otherwise they will fly around the machine and make a mess. **For the Panasonic, on the Variety Cycle, it will beep after about 2 hrs. and 20 min. (and will indicate 1:55 on machine). When it beeps, take dough out and put on a floured surface. Also TAKE DOUGH BLADE OUT OF BUCKET. Add the seeds & nuts, carrots too if desired. (Raisins can also be added as well). Work it into the dough, so it is spread fairly evenly. Put back in bucket, and press START. *** You can also roll out dough, place ingredients on top and then roll up the dough, tucking under the ends. DÙ»‘p?)׺žvW,ýÛ·”eC)༤‹^Dœb—1 1/3cupwater*œa3–M2 1/2teaspoonyeast--active dry *œ`–12ouncewaterœ_–H1/2cupsugar!œ^5– 1mdegg--slightly beaten$œ]!+–—8tablespoondry milk powderœ\!!–s2tablespoonshorteningœ[–Ö1teaspoonsaltœZ/–4cupall purpose flour,œYE•<1/4cupcarrots -- grated (optional) œX!#•“1tablespoonpoppy seeds!œW!%•»1tablespoonsesame seedsœV+•½1/4cupsunflower seeds,œUE•Þ1/4cupwalnuts(or other) -- chopped(œT K•-----add when dough formed-----œS•M1 1/2teaspoonyeast%œR!%•È1 1/2tablespoonvital glutenœQ•Ö1/2teaspoonsaltœP!•µ3tablespoonhoney&œO!'•1 1/2tablespoonvegetable oil&œN9•;1/2cupmilk or cottage cheeseœM•1cupwater.œL!?•Y3tablespoonwheat germ (honey crunch)œK!•Ä2tablespoonoat flour'œJ!1•;3tablespoonquaker multi-grainœI#•¸1/3cuprolled oats$œH!+•M3tablespoonyellow cornmealke a pinch of dough about the size of a small egg, pull, dip in melted butter, run through sugar/cinnamon mixture and then tie them in a knot.|Another method is to roll out to about the size of a cookie sheet, spread butter (slightly LESS than a stick) over surface, then top with sugar/cinnamon mixture. Roll and slice about 1/2 inch thickness. You should get enough for about 3 9" round or sq. pans. I cover the bottom of pans lightly with melted butter--just a small amt! Allow room for them to double in size! Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN OFF and place rolls in off oven). Let rise till very light and double in bulk (will take about 1 1/2 hrs). Can cover with greased waxed paper. (Do not use towels as they stick!!) Bake in preheated oven at 375 degrees for about 20 mins. Remove from pan at once.|Can be frozen. Best when eaten warm! Recipe will work as a caramel roll OR even just a plain sweet dinner-like roll. DO NOT use too much butter as they will not rise enough! dd‹ƒ E' •= Janice's Sweet Rolls For AbmBread Machine 0:00Add to the breadmachine in order preferred by your machine. (In mine, start with the flour and add dry ingredients first). Yeast should be placed in the yeast dispenser. **note! If you use Fleischmann yeast, increase the amount by 1 teaspoonful! Run this on your dough cycle. After completion they can be finished one of several ways. One is to tap ‚P‚Jƒ '' ‚O Italian BreadBread Machine0:00Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist. Let me know how it turns out! Formatted by Elaine Radis…,ƒ C' ‰w Italian Garlic/Pepper BreadBread Machine0:00Add the final three ingredients as late as possible in the final kneading stage. The bread is better if the islands of cheese are identifiable and if the pepper does not get GROUND into the dough by the kneading process. Cut in 1/2 inch squares|I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe fro Italian bread in "The Bread Machine Cookbook" (#1) and added the garlic and pepper.|Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe.|Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL '93 FâÇ«ŒV" ÚÀ¤‡Q.ðÓ­rZI)ùÖ¤ŠeF™1/4teaspoonvanilla"œ5™Z1cupconfectioners' sugarœ~™@4teaspoonmilkœ} 1™-----frosting-----œ| ™active) œ{ ;™(i used 1/2 tb. instantœz™M1packageyeastœy™h3cupflourœx™$1/2teaspooncinnamonœw ™ 1eggœv™1/2cupwaterœu™Ö1 1/2teaspoonsaltœt!™H1tablespoonsugar#œs A™(i substituted applesauce)œr!™s1/4cupshorteningœq™@1/2cupmilk$œp ?˜ª2stiffly beaten egg whites œo1˜˜1cupless 1 T hot water3œn!I˜¹2tablespoonbutter (sweet -- at room temp)œm!˜H2tablespoonsugarœl#˜B3cupbread flourœk˜M1packageyeast,œjE— B1/2cupparmesan cheese -- up to 1 cœi '—(or to taste)1œhE— š1/2teaspoonvery coarsely ground pepper3œgI— 1/2teaspoongarlic powder -- (or to taste)œf—M2 1/2teaspoonyeastœe#—B3cupbread flourœd—H1teaspoonsugarœc—Ö1 1/4teaspoonsalt   §t Qƒ 7' O Sourdough White BreadBread Machine0:00Follow manufacturer's directions.0ƒ ' % Egg BreadBread Machine0:00Crust light.uƒ %' ƒ' French BreadBread Machine0:00It's best with an extra knead, which my machine doesn't have, so I turn it off after the first knead and restart it again.|Recipe from Electric Bread, ICE, inc Anchorage, Alaska Formatted by Elaine Radis‚\ƒ )' „q Hot Cross BunsBread Machine0:00Do on dough cycle letting rest for 15 mins after kneading.|Shape into rolls and let rise. Bake at 400 for 20 minutes.|NOTE: If I remember right I think I used all the called for liquid. But hold back a quarter cup of the water and add only if needed. Makes 18.|Formatted by Elaine Radis BGMB90B; APRIL '93 [çμš}c9õÙ»™b@#üÜ¿¥‡R3 ÙÁ z[%ž@1/2cupmilk -- plus# Až[cat] -- -for dak/welbilt:- ø5cupUnbleached flourH1/4cupsugar/!A÷1tablespoonvinegar -- very important<%3º1packageactivated dry yeast)44cuplukewarm water2IœM2teaspoonsyeast (active dry) -- optional!œ¹1tablespoonbutterœÖ1teaspoonsalt!œH1tablespoonsugar!œ>1tablespoondry milk$/œ[1 1/2cupswhite bread flourœ º1 1/2cupsstarter 9œ-----1 pound loaf-----›M1 1/2teaspoonyeast›H1/4cupsugar !!› •3tablespoonapplesauce ›Ö1 1/2teaspoonsalt #›B3cupbread flour  ›2eggs ›@3/4cupmilk›û1 1/2poundloaf'-šû1 1/2teaspoonactive dry yeastšÖ1teaspoonsalt!šH1tablespoonsugar/š[2cupwhite bread flour šwaterš3/4cup+1 tbsp %šœregular loaf ee‡ƒ /' a Sourdough StarterBread Machine0:00Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour..(2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator.|IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace. I have no idea regarding conversion for use in BM. IF YOU DO.. Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled biscuits; quick drop biscuits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny, Reno Nevada ¤‘œ¤tƒ 7' ƒ Sourdough Onion BreadBread Machine0:00For DAK or Welbilt, use Sweet Bread Cycle. Use 'double knead' method if possible.|Per 1 oz. slice: 66.8 calories, .3 g fat, 2.9 g protein, 13/8 g carbohydrate, .1 mg cholesterol, 51.6 mg sodiumƒqƒ ;' ‡ Sourdough Peasant BreadBread Machine0:00This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101.|If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture.|For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M.lƒ 7'  Sourdough Pizza BreadBread Machine0:00A very unique bread, guaranteed to garner many compliments# RãÁ£‰nE嶉rR2 óÓ·–vZ)êË´—qR:!¡M1/2tablespoonyeast#9 A¡-----pour into bakery-----8  º1 1/3cupsstarter7 @2/3cupmilk6% ·1/2cupdiced onions5 Ö2/3teaspoonsalt 4/  4cupswhole wheat flour.3#= È2tablespoonsvital gluten -- optional2 M2teaspoonsyeast1ŸM1 1/2teaspoonsyeast0#ŸB2 1/4cupsbread flour/ŸÖ3/4teaspoonsalt.ŸH1 1/4teaspoonssugar-Ÿ1/2cupwater$,/Ÿý1 1/8cupssourdough starter+ 3Ÿ2posted by gaye levy*žM1 1/2teaspoonsyeast)žh3cupsflour*(Ažî1/4cuppepperoni -- finely minced,'#9žÿ3tablespoonsgrated parmesan cheese.&?žg1/2teaspoondried oregano -- crumbled,%;ž"1/2teaspoondried basil -- crumbled&$#-ž¹2tablespoonsbutter -- melted# 'ž 1egg -- beaten"žÖ1teaspoonsalt!#žH2tablespoonssugar /žý1cupsourdough starter#ž@2tablespoonsmilk &&‚Wƒ" E' ƒO Sourdough Maple Walnut BreadBread Machine0:00Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Add nuts and raisins at beep, 88 minutes into cycle.Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment#„{ƒ! M' ‰ Sourdough Maple Walnut Bread AbmBread Machine0:00Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Add nuts and raisins at beep, 88 minutes into cycle.|Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: a winner! I got a lovely loaf in my R2D2 with no modifications, and the kids have inhaled it. It's a purple color! Posted on GEnie's Food & Wine RT Jan 12, 1993 by C.SVITEK [cathy] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 eÖ²ˆlB÷׶‘wQ2 êÀ¤~Z6íÈ®‚eT!£%7/8cupbuttermilk)S!5£Ê3tablespoondry buttermilk -- orR¢¦1/3cupraisins"Q1¢Þ1/3cupwalnuts -- choppedP 7¢-----add at beep-----%O7¢3/4cupwater -- warm or milk!N/¢ý3/4cupsourdough starter!M##¢T3tablespoonsmaple syrup#L#!¢41 1/2tablespoonswalnut oilK¢Ö1/2teaspoonsalt'J1¢$1/3teaspooncinnamon -- groundI#¢B1 1/2cupsbread flour$H/¢ 1 1/2cupswhole wheat flourG!¢M1/2tablespoonyeast#F A¢-----pour into bakery-----E¡¦1/3cupraisins"D1¡Þ1/3cupwalnuts -- choppedC 7¡-----add at beep-----B'¡3/4cupwater -- warm!A/¡ý3/4cupsourdough starter$@#)¡¨3tablespoonssyrup -- maple'?#'¡œ1 1/2tablespoonsoil -- walnut>¡Ö1/2teaspoonsalt'=1¡$1/3teaspooncinnamon -- ground!<)¡h1 1/2cupsflour -- bread';5¡h1 1/2cupsflour -- whole wheat U¿Ugƒ$ ;' w Swedish Limpa Rye BreadBread Machine0:00Panasonic/National machines take slightly more yeast.>ƒ# /' 1 Zuni Indian BreadBread Machine0:00Use light setting. RÖ¿–c=!è¹™k6ýçÁ¡^DæÊ°‚R-n!5¤1 1/2tablespoongluten -- (optional)+m9¤ƒ1/2teaspoonlecithin -- (optional)l¤1cuprye flourk#¤B2cupbread flour/jA¤1/2teaspoonfennel seeds -- (optional))i1¤ó2 1/2teaspoongrated orange peelh¤Ö2teaspoonsaltg!¤H3 1/2tablespoonsugarf!!¤ •1tablespoonapplesaucee!¤Ä2tablespoonmolasses#d'¤)1 1/2teaspoonanise extractc¤1cupwaterb£M3teaspoonyeasta /£Vpowder buttermilk2`G£ˆ1/4teaspoonbaking soda -- (omit if using+_C£ø1/3cupdry roasted sunflower seeds^!£Ä3tablespoonmolasses,]!3£ •1 1/2tablespoonapplesauce (butter)\£Ö1 1/2teaspoonsalt[£ã1/3cupcornmealZ#£B1cupbread flour#Y/£ 1 2/3cupwhole wheat flour0XG£ê1teaspoonpowdered lecithin -- optional&W C£ 1egg -- (i use just a white)V !£%buttermilk'U;£7/8cupwater -- if you use dry UẢ…dF,öصŒjP9! ù×»¡y\A*ص˜gUž  ¨3eggs.ž !?¨ 8tablespoon(1 stick) unsalted butterž !¨H6tablespoonsugar ž !#¨B2tablespoonbread flour%ž 3¨B1 3/4cupbread flour -- plus'ž-¨û1 1/2teaspoonactive dry yeastž¨@1/3cupmilkž§M2teaspoonyeastž!§µ1tablespoonhoney%ž!-§ •1tablespoonapplesauce (oil)ž§Ö1teaspoonsaltž#§B1cupbread flourž/§ 1cupwhole wheat flourž § 1egg§@3/8cupmilk~§1/4cupwater}§û1poundloaf|¦Ö1teaspoonsalt{/¦ý1cupsourdough starter&z E¦4bananas; very ripe -- mashed y1¦h1cupflour, whole wheatx%¦h2cupsflour, breadw¦M1packageyeastv¥M2teaspoonsyeastu¥Ö1teaspoonsaltt#¥H2tablespoonssugars!¥ÿ1tablespoonolive oilr#¥B3cupsbread flourq¥1/2cupwater$p/¥ý1 1/4cupssourdough startero¤M2 1/2teaspoonyeastke at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do ... and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from ba tch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks.|You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the Original pot.) Everytime I share this recipe, I get notes saying this is the beat sourdough ever! ‚‚Žrƒ% /'  Sourest SourdoughBread Machine0:00Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours.|Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.) Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too.) Spray again with water then ba~ 4t4=ƒ' /' / Basic Whole WheatBread Machine0:00Crust light Bake.…ƒ& c' ‰ Sourdough Whole Wheat Banana Bread For R2d2Bread Machine0:00Put ingredients in bread machine as suggested by manufacturer.|Original Poster's Note: Here's one I"ve been tinkering with for several months now. I'm eating a warm slice right now and it's GREAT! :) The ripe bananas eliminate the need for any sugar or oil. This makes a very tasty loaf that is excellent toasted in the morning or eaten straight out of the bread machine late at night. Hey, I think this may even qualify as healthy stuff.|Food & Wine RT [*] Category 2, Topic 28 Message 222 Tue Sept 21, 1993 A.WESTON [Alan] at 04:57 EDT Reformatted for MM:dianEba in the order SUGGESTED by YOUR bread machine manual and process on the basic bread cycle according to the manufacturer's directions. 3. Make a syrup by boiling the sugar & water together in a small saucepan until the mixture is clear. Add the rum and simmer for 1 minute. 4. When the bread cycle ends, remove the warm baba to a deep dish or shallow bowl. Brush the baba with the syrup several times as it cools. Allow the baba to soak up the syrup that collects in the bottom of the dish. Refrigerate until chilled. 5. When cool, slice the baba into wedges and brush them with any remaining syrup if they are not totally moist. Serve with unsweetened whipped cream on the side.|(my note to you: I copied the recipe just AS IS from the book. I have not made it. The "2/3 C whipped cream 1 cup" was written just that way. It probably means it is 2/3 C. before whipping and 1 cup after whipping. See, it Pays to ask questions on this board! Bev in MN Baking with a Pana 1.5# Formatted by Elaine Radis BGMB90B; APRIL '93 55‹?ƒ( %' –; Baba Au RhumBread Machine0:00FINALLY found the answer to your question about "Babka" recipe for ABM! In "The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the recipe you are looking for! "Save this giant baba for a special celebration that calls for an impressive dessert that is syrupy and rich." 1. Scald the milk in a small sauce pan and let cool to room temperature. 2. Add the milk and all remaining ingred. for the ba gåϹžrK3ëÍ®’sN/øÙ¾¨|d;ýÚ¨gž*«¦1/3cupraisins$ž)!#« •1 1/2tablespoonapplesauce*/ž(!9«•1 1/2tablespoonnonfat dry milk powder ž'!#«ÿ2tablespoonbrown sugarž&«Ö1 1/2teaspoonsaltž%#«B2 3/4cupbread flour&ž$9«1/2cupunsweetened applesaucež#«5/8cupwater)ž"?«;1/2cupold fashioned rolled oatsž!ª1cupwaterž !ªœ2tablespoonoilž%ªg1/2cupapple butterž!ªH1tablespoonsugaržªÖ1teaspoonsaltž)ªh2cupflour -- bread"ž5ªh1cupflour -- whole wheatž!ªM1/2tablespoonyeastž©M2teaspoonsyeastž©Ö1 1/2teaspoonssaltž#©H2tablespoonssugar(ž!3©d1tablespoonmargarine -- meltedž#©B3cupsbread flourž©1/2cupwater$ž/©ý1 1/4cupssourdough starter)ž?¨S2/3cupunsweetened whipped creamž¨…1/4cupdark rumž¨1cupwaterž¨H1cupsugarž +¨-----syrup----- ww‡ƒ) 5' 7 B/M "Sour" SourdoughBread Machine0:00This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty. ­)­‚xƒ+ m' „e Anne And Bill's Apple Oatmeal Bread With RaisinsBread Machine0:00Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use applesauce. Hold back some water to begin with. Did not use raisin setting. Flavor outstanding. Very moist, but not soggy. 1 1/2 lb. loaf - Bread Machine MagicƒSƒ* 1' †W Apple Butter BreadBread Machine0:00Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.|Bake the apple butter right into the bread. Try substituting any favorite jam or jelly for the apple butter.|Apple's comments: I substituted Peach Butter for the Apple Butter in this recipe and it was delicious. It has a very nice texture and aroma! Tested in DAK R2D2. XÛ»›zV( ã·œ{Z:õ×¹švP%ЯrXžE®1cuprye flouržD#®B2cupsbread flouržC®M2 1/4teaspoonsyeastžB#­Í1teaspoonlemon juice-žAG­3/4cupapple, tart,chopped -- peeled"ž@1­1/2cupwater -- plus 3 tb(ž?!3­1tablespoonbutter or margarine#ž>#'­14tablespoonspowdered milk!ž=##­ÿ2tablespoonsbrown sugarž<­Ö1 1/2teaspoonssaltž;­k1/4teaspoonnutmegž:­$1teaspooncinnamon!ž9/­ 1/3cupwhole wheat flourž8#­B2 2/3cupsbread flourž7­M2 1/4teaspoonsyeastž6#¬Í1teaspoonlemon juicež5#¬Ä3tablespoonsmolassesž4¬1 1/4cupswater)ž3#3¬2tablespoonsbutter or margarine#ž2#'¬14tablespoonspowdered milkž1¬Ö1 1/2teaspoonssalt+ž0C¬ã1/3cupcornmeal -- coarsely ground!ž//¬ 1/2cupwhole wheat flourž.#¬B2 1/2cupsbread flourž-¬M2 1/4teaspoonsyeastž,«M1 1/2teaspoonyeast*"ž++« 1teaspoonground cinnamon QýCQnƒ/ 3' ƒ Carolina Rice BreadBread Machine0:00Place all ingredients in machine and push start! Do not use timer.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133987 by Laguda on 06/11/94, MM formatVƒ. #' ‚k Black BreadBread Machine0:00Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133991 by Laguda on 06/11/94, MM format\ƒ- /' ‚k Apple Wheat BreadBread Machine0:00Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134205 by Laguda on 06/12/94, MM formatƒ, '' ƒ9 Anadama BreadBread Machine0:00Place all ingredients in machine and push start! Not recommended for use with timer.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 servings Posted on NVN #134206 by Laguda on 06/12/94, MM format OÝ¥s@úÍ¡|_:ùܽ zO# õÔ´“oOž_'°â1/3cupcracked wheat!ž^/° 3/4cupwhole wheat flourž]#°B2 1/4cupsbread flourž\°M2 1/4teaspoonsyeastž[#¯Í1teaspoonlemon juicežZ¯ 1largeeggžY¯3/4cupwater)žX?¯I3/4cupwhite rice -- well cooked(žW!3¯1tablespoonbutter or margarine#žV#'¯12tablespoonspowdered milkžU!¯H1tablespoonsugaržT¯Ö1 1/2teaspoonssaltžS#¯B3cupsbread flouržR¯M2 1/4teaspoonsyeastžQ#®Í1teaspoonlemon juice"žP#®Ä1 1/2tablespoonsmolassesžO!®%1/2cupbuttermilk"žN1®1/2cupwater -- plus 3 tb)žM#3®2tablespoonsbutter or margarine*žL#-®F1 1/2tablespoonsdark brown sugaržK®Ö1 1/2teaspoonssalt$žJ%®^1 1/2teaspoonsonion powder0žI=®é1 1/2teaspoonsunsweetened cocoa powder/žH;®c1 1/2teaspoonsinstant coffee granules5žG#C®ã1 1/2tablespoonscornmeal -- coarsely ground žF'®ï1teaspooncaraway seeds ¿Ý¿‚ƒ2 '' ƒo Groom's BreadBread Machine0:00Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding dried fruit at the beep.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134210 by Laguda on 06/12/94, MM format‚&ƒ1 A' ƒm Heartland Raisin Nut BreadBread Machine0:00Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding fruit and nuts at beep.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134209 by Laguda on 06/12/94, MM formatuƒ0 A' ƒ Golden Cracked Wheat BreadBread Machine0:00Place all ingredients in machine and push start! Do not use timer.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133990 by Laguda on 06/11/94, MM format Dá»z\F%äÀ’sH"÷Ô¾uKýܸcDžz²Ö1 1/2teaspoonssalt*žy!7²x1tablespoonorange zest -- grated%žx7²Y1/3cupwheat germ -- toasted!žw/² 1/2cupwhole wheat flouržv#²B2 1/2cupsbread flouržu²M2 1/4teaspoonsyeast+žtC±Þ1/3cupwalnuts, chopped -- toasted'žs#/±¦3tablespoonsraisins -- golden%žr#+±¦3tablespoonsraisins -- darkžq#±Í1teaspoonlemon juicežp± 1largeegg žo1±1cupwater -- plus 2 tb(žn!3±1tablespoonbutter or margarine#žm#'±14tablespoonspowdered milk(žl!3±ÿ1tablespoonbrown sugar -- darkžk±Ö1 1/2teaspoonssalt+žj#7±Y3tablespoonswheat germ -- toasted!ži/± 1/2cupwhole wheat flouržh#±B2 1/2cupsbread flouržg±M2 1/4teaspoonsyeastžf#°Í1teaspoonlemon juiceže° 1largeeggžd#°µ3tablespoonshoneyžc°1cupwater(žb!3°1tablespoonbutter or margarine#ža#'°14tablespoonspowdered milkž`°Ö1 1/2teaspoonssalt ZÔ®‚Zÿ⾞ƒd8æ´œtP0ë–wZŸ!´H1tablespoonsugarŸ´Ö1 1/2teaspoonssalt)Ÿ7´x2teaspoonsorange zest -- grated&Ÿ#-´x3tablespoonsmedium rye flour!Ÿ/´ 1/2cupwhole wheat flourŸ#´B2 1/2cupsbread flourŸ ´M2 1/4teaspoonsyeast!Ÿ /³f1/3cuppecans -- chopped%Ÿ #+³¦3tablespoonsraisins -- darkŸ ³3/4cupwater/Ÿ K³Ñ3/4cupsweet potatoes,mashed -- cooked)Ÿ#3³3tablespoonsbutter or margarine#Ÿ#'³13tablespoonspowdered milk)Ÿ#3³ÿ2tablespoonsbrown sugar -- darkŸ³Ö1 1/2teaspoonssaltŸ³k2pinchesnutmegŸ³$1/2teaspooncinnamon!Ÿ##³¸4tablespoonsrolled oatsŸ#³B3cupsbread flourŸ³M2 1/4teaspoonsyeast8ž]² }1/2cupfruits, dried, mixed -- coarsely chopped%ž~1²1 1/4cupswater -- plus 1 tb)ž}#3²2tablespoonsbutter or margarine#ž|#'²14tablespoonspowdered milk)ž{#3²ÿ2tablespoonsbrown sugar -- dark ­ä­lƒ5 /' ƒ Shaker Herb BreadBread Machine0:00Place all ingredients in machine and push start! Do not use timer.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133986 by Laguda on 06/11/94, MM format‚Cƒ4 ;' „- Sunflower Wheat Bread 1Bread Machine0:00Place all ingredients except sunflower seeds in machine and push start! Use raisin bread cycle if available and add sunflower seeds at the beep.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133992 by Laguda on 06/11/94, MM format‚ƒ3 =' ƒU Sweet Potato Pecan BreadBread Machine0:00Place all ingredients in machine and push start! Use raisin bread cycle, adding fruit and nuts at beep.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134214 by Laguda on 06/12/94, MM format ?Ú¯‡f/òÏ«ˆcD'ÖÀª‰iH$òÓ­‚]?Ÿ.#¶µ3tablespoonshoney"Ÿ-1¶3/4cupwater -- plus 3 tb(Ÿ,!3¶1tablespoonbutter or margarine#Ÿ+#'¶14tablespoonspowdered milkŸ*¶Ö1 1/2teaspoonssalt/Ÿ)K¶Ú1/3cupmillet seeds -- lightly toasted!Ÿ(/¶‘2/3cupseven grain flourŸ'#¶B2 1/3cupsbread flourŸ&¶M2 1/4teaspoonsyeastŸ%#µÍ1teaspoonlemon juiceŸ$µ 1largeeggŸ#µ1cupwater(Ÿ"!3µ1tablespoonbutter or margarine#Ÿ!#'µ14tablespoonspowdered milkŸ !µH1tablespoonsugarŸµÖ1 1/2teaspoonssalt"Ÿ'µ ç3/4teaspoonground nutmeg Ÿ#µ?3/4teaspoonground sage!Ÿ%µ23/4teaspooncaraway seed Ÿ#µ3/4teaspooncelery seedŸ#µB3cupsbread flourŸµM2 1/4teaspoonsyeast4ŸU´½1/3cupsunflower seeds, unsalted -- shelledŸ#´Í1teaspoonlemon juice%Ÿ1´1 1/4cupswater -- plus 1 tb(Ÿ!3´1tablespoonbutter or margarine#Ÿ#'´14tablespoonspowdered milk òÌòVƒ8 #' ‚k Pesto BreadBread Machine0:00Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133988 by Laguda on 06/11/94, MM format‚Iƒ7 7' „= Semolina Sesame BreadBread Machine0:00Place all ingredients in machine and push start! Do not use timer. Add sesame seeds during second kneading (or use raisin bread cycle and add at the beep).|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134207 by Laguda on 06/12/94, MM formatcƒ6 =' ‚k Seven Grain Millet BreadBread Machine0:00Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133989 by Laguda on 06/11/94, MM format DêÉ©ˆgH(Ô¾¨‡U5þÞÈ°oRùßÂœpZDŸL¹ 1largeeggŸK¹1cupwater)ŸJ#3¹2tablespoonsbutter or margarine#ŸI#'¹14tablespoonspowdered milkŸH!¹H1tablespoonsugarŸG¹Ö1teaspoonsalt#ŸF#¹“1 1/2teaspoonspoppy seeds0ŸE#A¹å3tablespoonsonion flakes -- dehydratedŸD#¹B3cupsbread flourŸC¹M2 1/4teaspoonsyeastŸB#¸Í1teaspoonlemon juiceŸA¸¤1/4cuppestoŸ@¸1cupwaterŸ?¸H1 1/2teaspoonssugarŸ>¸Ö1teaspoonsaltŸ=#¸B3cupsbread flourŸ<¸M2 1/4teaspoonsyeast/Ÿ;K·»1/3cupsesame seeds -- lightly toastedŸ:#·Í1teaspoonlemon juiceŸ9· 1largeeggŸ8·1cupwater+Ÿ73·1 1/2teaspoonsbutter or margarine#Ÿ6#'·12tablespoonspowdered milkŸ5·H1 1/2teaspoonssugarŸ4·Ö1 1/2teaspoonssaltŸ3)· 2/3cupsemolina flourŸ2#·B2 1/3cupsbread flourŸ1·M2 1/4teaspoonsyeastŸ0#¶Í1teaspoonlemon juiceŸ/¶ 1largeegg ££‚Yƒ9 +' „i Onion Egg BreadBread Machine0:00Place all ingredients in machine as directed by your machine's manufacturer and push start. This recipe should not be used on the timed cycle due to it's perishable ingredients.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133983 by Laguda on 06/11/94, MM format gß¿¢ƒfP!äƧ|V+çƦ…a3îàˆgŸg#¼Í1teaspoonlemon juiceŸf¼µ1/4cuphoney Ÿe1¼1cupwater -- plus 1 tb(Ÿd!3¼1tablespoonbutter or margarine#Ÿc#'¼14tablespoonspowdered milkŸb¼Ö1 1/2teaspoonssalt+Ÿa#7¼Y3tablespoonswheat germ -- toasted!Ÿ`/¼ 1/3cupwhole wheat flourŸ_#¼B2 2/3cupsbread flourŸ^¼M2 1/4teaspoonsyeastŸ]#»Í1teaspoonlemon juiceŸ\#»Ä2tablespoonsmolasses Ÿ[1»1cupwater -- plus 2 tb(ŸZ!3»1tablespoonbutter or margarine#ŸY#'»12tablespoonspowdered milk(ŸX!3»ÿ1tablespoonbrown sugar -- darkŸW»Ö1 1/2teaspoonssaltŸV#»¸1/2cuprolled oatsŸU#»B3cupsbread flourŸT»M2 1/4teaspoonsyeast,ŸSEºL1/4cupgarlic olive oil (see below)ŸRº1cupwaterŸQ!ºH1tablespoonsugarŸPºÖ1 1/2teaspoonssaltŸO#ºB3cupsbread flourŸNºM2 1/4teaspoonsyeastŸM#¹Í1teaspoonlemon juice "ƒ; 1' ƒ/ Molasses Oat BreadBread Machine0:00Place all ingredients in machine and push start! Not recommended for use with timer.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134208 by Laguda on 06/12/94, MM format…Zƒ: 9' Š] Olive Oil Garlic BreadBread Machine0:00Place all ingredients in machine and push start! To make Garlic Olive Oil: 1/3 cup peeled garlic cloves, slightly crushed 1 cup extra-virgin olive oil To make the garlic olive oil, heat the extra-virgin olive oil in a small, heavy-bottomed saucepan over medium heat. When the oil begins to smoke, remove from heat immediately and let cool for 10 minutes. Add the prepared garlic cloves. Let steep for at least six hours at room temperature. Remove garlic cloves from oil and discard. Store any unused garlic oil in the refrigerator for up to seven days.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133985 by Laguda on 06/11/94, MM format e½µe‚Lƒ> 9' „A Fig Walnut Wheat BreadBread Machine0:00Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding fruit and nuts at beep. Not recommended for use with timed cycle.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134213 by Laguda on 06/12/94, MM format‚ƒ= A' ƒ) Honey Graham Granola BreadBread Machine0:00Place all ingredients in machine and push start! Not recommended for timed cycle.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134212 by Laguda on 06/12/94, MM format‚?ƒ< 7' „) Honey Nut Wheat BreadBread Machine0:00Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding nuts at the beep. Not recommended for use with timer.|From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134211 by Laguda on 06/12/94, MM format JÒ²‘mS4ãÈ°oR*ôÔº”iF(÷É©ŒdJ ¿Ö1teaspoonsalt% 7¿3/4cuplight buckwheat flour #¿B3cupsbread flourŸ¿M2 1/4teaspoonsyeast+Ÿ~C¾Þ1/3cupwalnuts, chopped -- toasted.Ÿ}K¾1/2cupfigs,dried,chopped -- calimyrnaŸ|#¾µ3tablespoonshoney Ÿ{1¾1cupwater -- plus 3 tb(Ÿz!3¾1tablespoonbutter or margarine#Ÿy#'¾14tablespoonspowdered milkŸx¾Ö1teaspoonsaltŸw¾$3/4teaspooncinnamon3ŸvC¾ñ1 1/2teaspoonscocoa powder -- unsweetened%Ÿu7¾Y1/3cupwheat germ -- toastedŸt#¾B3cupsbread flourŸs¾M2 1/2teaspoonsyeastŸr#½Í1teaspoonlemon juiceŸq½µ1/4cuphoneyŸp½1 1/4cupswater(Ÿo!3½1tablespoonbutter or margarine#Ÿn#'½14tablespoonspowdered milkŸm½Ö1 1/2teaspoonssaltŸl½í1/2cupgranola!Ÿk/½ 1/3cupwhole wheat flourŸj#½B2 2/3cupsbread flourŸi½M2 1/4teaspoonsyeast+ŸhC¼Þ1/2cupwalnuts, chopped -- toasted FF2ƒ@ 3'u•%ƒ Italian Easter DoveBread Machine 0:00Bread Machine Recipes Fleischmann's YeastTo make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.|To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside.|To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For wings, roll one half of dough to 10 W 5-inch oval. Arrange in center o—xƒ? =' ƒ Buckwheat Molasses BreadBread Machine0:00Place all ingredients in machine and push start. Do not use with timer.|From The Ultimate Bread Machine Cookbook by Lacalamita Yield: 1 loaf Posted on NVN #133984 by Laguda on 06/11/94, MM format ^Ú¯ŠtSA*×±—v^-ôಔoL4ù×¾š^9 #SÁ\2tablespoonsfresh rosemary, sage or other herbs! -Á´2clovesgarlic -- minced  %ÁƒHERB TOPPING #Áÿ2tablespoonsolive oil8 ]Á²1poundfrozen bread dough, white or whole-wheat À¶1wholeclove  -À!1/4cupslivered almonds" 1À 1largeegg -- divided use #ÀB1/4cupbread flour+ CÀ 1/2cupalmond paste (3 1/2 ounces)  À ”TOPPING6 QÀ•2teaspoonsFleischmann's. Bread Machine Yeast. !?À’1tablespoonfreshly grated lemon peel ÀH1/2cupsugar #ÀB3 1/4cupsbread flour  ÀÖ1teaspoonsalt#  3À1/4cupwater (70: to 80:F)9  _À1/4cupbutter or margarine (1/2 stick) -- cut up  À@1/2cupmilk  À2largeeggs  À™DOUGH #¿Ä2tablespoonsmolasses ¿ 1largeegg" 1¿3/4cupwater -- plus 2 tb( !3¿1tablespoonbutter or margarine# #'¿14tablespoonspowdered milkf greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers.|Lightly beat reserved egg white; brush on dough. Arrange almond paste balls, 1/2 inch apart, on body, tail and wings. Press one slivered almond into each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.|Bake at 325:F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.S(Internet address)#http://www.breadworld.com/index.html|Cuisine#Italian|Description#Italians celebrate holidays with specially flavored breads baked in|Yield#1 Dove|Source#Fleischmann's YeastNOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines ++…QƒA 9ˆ‚= Italian Focaccia BreadBread0:00BreadTOMATO BASIL TOPPING|1/2 cup sun-dried tomatoes -- drained and chopped|2 tablespoons dried basil|OR|5 leaves fresh cut basil|Thaw dough until it begins to rise. Preheat oven to 450 degrees. Roll dough into a 9" X 13" rectangle. Cover and let rise 15 minutes.|Punch indentations into dough with fingertips. Brush with oil and cover with topping of your choice.|Bake on ungreased pizza or cookie sheet on lowest oven rack for 15 minutes. Remove to cooling rack and cut into 15 pieces.S(Internet Address)#http://www.wheatfoods.org/|Source#Wheat Foods Council|Description#A mouth-watering alternative to pizza, focaccia can be served with LØɦˆT8ë¾›ya;*íÏš{LÓ©tL% 5/Ä74teaspoonsgrated lemon peel2 4KÄ•2packagesFleischmann's. Rapid Rise Yeast' 3;Äj1/3cupplus 1 tablespoon sugar2 2Sĵ5cupsall-purpose flour (5 to 5 1/2 cups) 1 Ã4eggs/ 0KÃ1/3cupbutter or margarine -- softened, /IÃ'1cupvery warm water (120 to 130:F) .ÃÖ1 1/2teaspoonssalt2 -KÕ2packagesFleischmann's. Rapid Rise Yeast ,#ÃH3tablespoonssugar: +[õ4 3/4cupsall-purpose flour (4 3/4 to 5 1/4 cups) *  1egg# )3Â1/4cupbutter or margarine (Â1/4cupwater '+ Ò3/4cupevaporated milk  &#Â?1/2teaspoonground sage* %7 &1/2teaspoondried rosemary leaves% $1Â’1teaspoondried thyme leaves" #!' ‰1tablespoondried parsley "ÂÖ3/4teaspoonsalt1 !K•1packageFleischmann's. Rapid Rise Yeast  #ÂH2tablespoonssugar  /µ2cupsall-purpose flour   ÁšOR% #+Á B3tablespoonsParmesan cheese _a_‰vƒC 5]‘Q Braided Easter BreadBread0:45Fleischmann's Yeast HolidayIn large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve›…ƒB ?ˆQ Quick and Easy Herb RollsBread 0:007/31-8/6In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125: to 130:); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter.|Spoon batter into 12 greased 2 1/2- W 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.|Bake in preheated 400:F oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#12 Rolls egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.|Divide dough into two equal pieces. Reserve one piece. Divide remaining dough into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.|Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining 1 tablespoon sugar. Bake at 400:F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Cover with foil if needed during last 5 minutes to prevent excess browning. Remove from sheets; cool on wire racks.|Preparation Time: 45 minutes, excluding rising time.|Cooking Time: 20 to 25 minutesS(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#2 Loaves ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.|Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.|Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired.|Makes 1 basket and 8 rollsS(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast ûû‰yƒD Gu‘ 3 Bread Basket with Easter EggsBread 0:00Breads Fleischmann's YeastCombine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F). Stir into dryœ Sä͵xOè«L$óÛµ£ŒZ4"íÕ oS OÆÖ3/4teaspoonsalt. N!?Æ’1tablespoonfreshly grated lemon peel2 MKÆ•2packagesFleischmann's. Rapid Rise Yeast LÆH1/2cupsugar2 KSƵ5cupsall-purpose flour (5 to 5 1/2 cups) J Æ™DOUGH# I ?ÅmFrosting (recipe follows)/ HOÅ <1cupsliced almonds -- lightly toasted G Å1egg white F Å3eggs# E3Å1/2cupbutter or margarine DÅ1/2cupwater CÅ@1cupmilk BÅÖ3/4teaspoonsalt% A/Å72teaspoonsgrated lemon peel2 @KÅ•2packagesFleischmann's. Rapid Rise Yeast' ?;Åj2/3cupplus 1 tablespoon sugar: >[ŵ6 1/2cupsall-purpose flour (6 1/2 to 7 1/2 cups)1 =OÄ <1/2cupsliced almonds -- lightly toasted0 <QÄ´1cupchopped or pitted dates -- snipped& ; CÄ2eggs -- at room temperature : Ä1egg white# 93Ä1/3cupbutter or margarine 8Ä1/3cupwater 7Ä@2/3cupmilk 6ÄÖ1/2teaspoonsaltining dough into two pieces; roll each to 34-inch rope. Loosely twist ropes together. Place on large baking sheet sprayed with cooking spray. Shape into circle; pinch ends to seal. Divide remaining dough into 6 equal pieces; form into oval rolls. Place on separate large baking sheet sprayed with cooking spray. Spray top of wreath and rolls with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.|Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 35 to 40 minutes for wreath, or until done. Switch positions of sheets after 8 to 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost rolls and decorate as desired.|Makes 1 basket and 6 rolls|____________________|Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons milk. Beat until smooth.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#6 rolls ÛÛŽƒE gu™O Easter Basket with Decorated Easter Egg RollsBread0:00Breads Fleischmann's YeastFROSTING|1 cup powdered sugar|1 tablespoon milk (1 to 2 tablespoons)|Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (125: to 130:F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cup nuts and enough remaining flour to make soft dough.|Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.|Reserve 1/4 of dough. Divide remaŸnot, with one end slightly shorter than other. Place knots, short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end of knot to form head and pointed beak.|Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes.|Bake at 375:F for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pans to wire racks. Place racks over jelly roll pans or waxed paper; immediately brush with glaze while warm.|____________________|To make glaze: In small bowl, combine all glaze ingredients; stir until smooth.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#18 ChicksNOTES : * If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed ­ù­Š@ƒG +u’[ Easter Egg NestBread0:00Breads Fleischmann's YeastIn large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat water, milk and butter until very warm (120: to 130:F); stir into dry ingredients. Stir in 1 egg, almonds and enough remaining flour to make s¤‹{ƒF 'u’ SƒEaster ChicksBread0:00Breads Fleischmann's YeastTo make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.|To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie each into k¡ cÓ»mYGß³zb-êÒ»•ƒV<#ßͶŸc9 j_È1/4cupbutter or margarine (1/2 stick) -- cut up iÈ@1/2cupmilk hÈ2largeeggs g È™DOUGH" f#%Ç!2tablespoonsorange juice e)ÇV1cuppowdered sugar d %ÇaORANGE ICING c 'ÇÒFood coloring* bAÇK1/2cupchopped almonds -- toasted a Ç9eggs# `3Ç1/4cupbutter or margarine _Ç@1/3cupmilk ^Ç3/4cupwater ]ÇÖ1teaspoonsalt& \1Çó2teaspoonsgrated orange peel2 [KÇ•2packagesFleischmann's. Rapid Rise Yeast ZÇH1/3cupsugar6 YSǵ3 1/2cupsall-purpose flour (3 1/2 to 4 cups)) X5Æ1/2teaspoonpure vanilla extract: W#UÆ Ò2tablespoonsevaporated milk (2 to 3 tablespoons)( V7Æî1 1/4cupssifted powdered sugar U Æ ÓGLAZE T ƦRaisins S Æ2eggs9 R_Æ1/3cupbutter or margarine (2/3 stick) -- cut up QÆ1/2cupwater* PAÆ Ò3/4cupevaporated milk (6 ounces)oft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.|Divide dough in half; roll each to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.|Beat remaining egg with 1 tablespoon water; brush on dough (not on eggs). Bake at 350:F for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack.|Brush eggs with food coloring. Drizzle bread with Orange Icing. Serve promptly. Refrigerate any leftover eggs to preserve freshness.|____________________|ORANGE ICING: In small bowl, combine powdered sugar, sifted and 1 to 2 tablespoons orange juice. Stir until smooth.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#1 Coffee cakef greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers.|Lightly beat reserved egg white; brush on dough. Arrange almond paste balls, 1/2 inch apart, on body, tail and wings. Press one slivered almond into each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.|Bake at 325:F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.S(Internet address)#http://www.breadworld.com/index.html|Cuisine#Italian|Description#Italians celebrate holidays with specially flavored breads baked in|Yield#1 Dove|Source#Fleischmann's YeastNOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines JJ*ƒH 3u•%ƒ Italian Easter DoveBread 0:00Bread Machine Recipes Fleischmann's YeastTo make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.|To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside.|To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For wings, roll one half of dough to 10 W 5-inch oval. Arrange in center o¥of0flrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôúbƒ gƒ iƒkƒmƒqƒrƒtƒvƒwƒ yƒ"{ƒ$ƒ%€ƒ'‚ƒ(„ƒ)…ƒ+‡ƒ/‰ƒ2Œƒ5Žƒ8ƒ9’ƒ;“ƒ>•ƒ@˜ƒAšƒCƒD ƒE¢ƒG¦ƒHªƒI¬ƒJ­ƒL°ƒM±ƒN³ƒP´ƒQ¶ƒR·ƒT¸ƒV»ƒW½ƒX¾ƒYÀƒZÁƒ[ƒ]ă_ƃ`ǃaɃbʃd̃e̓f΃gσhуiÓƒlÕƒmÖƒn׃pÙƒrÚƒt܃wÞƒyàƒ|âƒ}äƒæ„ç„é„ê„ì„í„î„ ð„ ñ„ ò„ ô„ õ„÷„ø„û„ý„þ„„„„ „  „" „#„$„%„&„'„)„*„+„,„-„.„/„0„1 „2!„4#„6%„8(„:*„;,„= ]ÚÀŸ‡V Û½˜u](Ь‹fJ3õÌ“]3¡SÉœ1/2cupchopped slivered almonds -- toasted6¡]É í1cupchopped dates or pitted dates -- snipped&¡ CÉ2eggs -- at room temperature#¡3É1/2cupbutter or margarine É1/2cupwater ~É@3/4cupmilk }ÉÖ1/2teaspoonsalt" |+ɸ1teaspoonground cardamom {!É M2teaspoonslemon peel! z##ÉË2tablespoonsorange peel= yaÉ•2packagesFleischmann's. Active Dry or Rapid Rise Ye xÉH3/4cupsugar2 wSɵ6cupsall-purpose flour (6 to 6 1/2 cups) vȶ1wholeclove  u-È!1/4cupslivered almonds" t1È 1largeegg -- divided use s#ÈB1/4cupbread flour+ rCÈ 1/2cupalmond paste (3 1/2 ounces) q È ”TOPPING6 pQÈ•2teaspoonsFleischmann's. Bread Machine Yeast. o!?È’1tablespoonfreshly grated lemon peel nÈH1/2cupsugar m#ÈB3 1/4cupsbread flour lÈÖ1teaspoonsalt# k3È1/4cupwater (70: to 80:F) 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough.|Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)|Punch dough down; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.|Bake at 350:F for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired.S(Internet address)#http://www.breadworld.com/index.html|Cuisine#Finnish|Description#Ground cardamom combined with grated orange and lemon peels gives|Yield#2 Loaves|Source#Fleischmann's Yeast nn‹ƒI UY‘[ƒ Paasiaisleipa (Finnish Easter Bread)Bread0:00Fleischmann's Yeast MixerIn large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120: to 130:F). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and© GÊ |Z8ðÔ°l, àÈ­rU?$ã®–YG¡ ÌMYeast:¡[Ì•2packagesFleischmann's. Active Dry or Rapid Rise¡ÌH1/4cupsugar2¡S̵4cupsall-purpose flour (4 to 4 1/2 cups)!¡/Ë 12cupsWhole Wheat Flour¡#ËÖ2tablespoonsSalt¡ËÄ1/2cupMolasses¡ËH1cupSugar¡!Ës2/3cupShortening¡%Ë8cupsScalded Milk¡!ËH1tablespoonSugar¡ËM3packagesYeast¡Ë2/3cupWater&¡ CÊ1egg white -- lightly beaten ¡ 7Ê 1egg -- lightly beaten=¡%YÊä1(4 ounce) cachopped green chile peppers -- drainedA¡ %aÊØ1(8.75 ounce)no-salt-added whole kernel corn -- drained!¡ 3Ê«1cupplain nonfat yogurt¡ ÊÖ1/2teaspoonsalt ¡ #ʈ1/2teaspoonbaking soda"¡ 'Ê -3/4teaspoonbaking powder¡%Ê)1teaspoonchili powder¡+ÊM3/4cupyellow cornmeal!¡/ʵ3/4cupall-purpose flour'¡#'Ê2 1/2tablespoonsvegetable oil3¡ _ÉDConfectioners' sugar frosting -- optional __…ƒJ +sˆ  Adobe CornbreadBread 0:00Breads Cooking Light 1993Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.|Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.|Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean.|(serving size: 1 wedge)Source#Cooking Light, Nov/Dec 1993, page 100|Copyright#) Cooking Light E´E‡tƒL 5 % Classic Dinner RollsBread0:00In large bowl, combine 1 1/2 cups flour, sugar, undissolved yea®„HƒK 9‡ 9100% Whole Wheat BreadBread0:00BreadsDissolve yeast in 2/3 cup water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes.|Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can.NOTES : Raisins and/or walnuts can be added for a change. Also this bread freezes wellst and|salt. Gradually add warm milk, warm water and butter to dry ingredients;|beat 2 minutes at medium speed of electric mixer, scraping bowl|occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed,|scraping bowl occasionally. With spoon, stir in enough remaining flour to|make soft dough. Grease top; cover tightly with plastic wrap and|refrigerate 2 to 24 hours.|Remove from refrigerator; punch dough down. Remove dough to lightly|floured surface. Shape as desired (directions follow).|Place rolls, about 2 inches apart, on greased baking sheets (or other pans|as directed below). Cover; let rise in warm, draft-free place until|doubled in size, about 20 to 40 minutes.|Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or|sesame seed. Bake at 375:F for 15 to 20 minutes or until golden brown.|Remove from sheets or pans; cool on wire racks.|Makes 1 1/2 to 2 dozen rolls. `ᵈVDöÑ _>çÄžk7$çÄŸ|`¡7ÎÖ1/2teaspoonsalt ¡6#Έ1/2teaspoonbaking soda"¡5!'Î -1tablespoonbaking powder ¡4/ε2cupsall-purpose flour¡3'Îô1/2cupfat-free milk¡2%Îú1cupregular oats¡1 Î*mashed1¡0IÎ !1 1/3cupsripe banana -- (about 2 large)¡/Î 1largeegg¡.!ÎÚ2largeegg whites#¡-#'Î7tablespoonsvegetable oil ¡,1ÎÌ1cuppacked brown sugar/¡+IÍa4ouncesGreen Chile Peppers -- chopped"¡*-Í 18 ounceCream Style Corn¡)-Í Q1cupDairy Sour Cream¡('Í1/2cupVegetable Oil¡')Í2largeEggs -- beaten.¡&MÍd1cupSharp Cheddar Cheese -- shredded"¡%!'Í -1tablespoonBaking Powder¡$+ÍM1cupYellow Cornmeal+¡# OÌPoppy or sesame seeds -- optional¡" Ì2eggs/¡!KÌ1/3cupbutter or margarine -- softened*¡ AÌ£1/2cupwarm water (105: to 115:F))¡?Ì°3/4cupwarm milk (105: to 115:F)¡ÌÖ1 1/2teaspoonssalt ¼¼„@ƒM 3ˆ3 Panhandle CornbreadBread0:00BreadsPreheat the oven to 400 degrees F and generously grease a 12 cup bundt or 9-inch tube pan; set aside.|In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. …yƒN 5_‰[ Banana-Oatmeal BreadBread0:00Breads June '99Preheat oven to 350:.|Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.Source#Cooking Light, June 1999, p.140|Copyright#) Cooking Light [Ù¿ž‡kK2èд”vR8ßµŽ\D2ôݺ „[&¡U3ÑÀ1 1/2cupspeeled grated apple¡TѤ1/2teaspoonsoda¡SÑÖ1teaspoonsalt ¡R'Ñ -1teaspoonbaking powder¡QÑh2cupsflour¡P#ÑÍ1teaspoonlemon juice¡O#Ñ@3tablespoonsmilk¡N Ñ2eggs¡MÑH2/3cupsugar/¡LKÑ1/3cupbutter or margarine -- softened$¡K5Ð )1/4cupchopped green chiles'¡J;Ð ‘1/2cupshredded cheddar cheese"¡I ;Ð2eggs -- slightly beaten¡HÐÏ1/4cupsoyoil¡G!Ð%1cupbuttermilk¡FÐÖ1teaspoonsalt!¡E'Ð -4teaspoonsbaking powder¡D#ÐH2tablespoonssugar¡C+ÐM1cupyellow cornmeal¡BÐk1/4cupsoy flour¡AÐh3/4cupflour%¡@7ÏT1/2CupMaple syrup -- Warmed¡?#Ïd3TablespoonsMargarine¡>ÏO4SlicesBread¡=Ï$1/2TeaspoonCinnamon¡<Ïñ1/2CupSkim milk¡;Ï2LargeEggs¡:)Ï N1LargeBanana -- Ripe¡9 'ΗCooking spray$¡8+Î 1/2teaspoonground cinnamon ¾n¾ƒ,ƒP 11„+U Zesty Corn MuffinsBread0:00Breakfast & BrunchPreheat oven to 425 F. Spray muffin pans with non-stick spray.|In medium bowl, combine first five ingredients. Stir together buttermilk, soyoil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes.S(Internet Address)#http://www.soyfoods.com/index.html|Source#Indiana Soybean Board|Yield#12 muffinsƒƒO E „q eBanana Cinnamon French ToastBread0:00Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inch pan.|Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.|Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.Serving Ideas: Pass warmed syrup separately. ;;…AƒQ =]…?ƒ9Tiny Raisin Apple LoavesBread0:00Bread DessertCream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice.|Sift together dry ingredients; stir into creamed mixture just until moistened.|Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans.|Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Association|Description#Bake these fruity little loaves ... give as a gift in the loaf pans|Yield#3 loavesNOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour DàÁŸ}dL*â­l=ùÒ§|W7õаŸ‡aD¡pÕ1teaspoonvanilla#¡o#'Õ3tablespoonsvegetable oil¡nÕµ3/4cuphoney¡m Õ 1egg¡l'Ô1/2cuphalf and half"¡k ;Ô2eggs -- slightly beaten#¡j3Ô3/4cupbutter or margarine¡iÔÖ1/2teaspoonsalt¡hÔó2teaspoonsdill weed"¡g!'Ô -1tablespoonbaking powder(¡f=Ô{1/4cupfresh parsley -- chopped(¡eAÔ @1cupCheddar cheese -- shredded$¡d/Ô2 1/2cupsall purpose flour¡c +ÓSalt and pepper%¡b!-ÓH1tablespoonred wine vinegar,¡a OÓy2plum tomatoes -- seeded and diced>¡`kÓÌ2cupswell-cooked white pea beans -- mashed with fork2¡_#EÓ!2tablespoonsfresh sage -- finely chopped!¡^-Ó´2clovesgarlic -- minced!¡] 9Ó<1cooking onion -- diced¡\#Óÿ3tablespoonsolive oil¡[Ò1/2cupWater¡Z %Òðwhole wheat)¡Y 9Ò-- (or 1/3 white + 2/3¡X/Ò 1cupWhole wheat flour¡W%ÑŠ1/2cupchopped nuts¡V+Ѽ1cupchopped raisins ^^‡ƒR  ŠG ƒWChapatiBread0:00Put flour in a large bowl with half the water.|Blend the two together until it holds.|Beat and knead well until it forms a compact ball.|Knead dough until it is smooth and elastic.|Set aside for 30 minutes.|Knead and divide dough into 4 to 6 parts.|Roll each ball into a tortilla like flat, about 1/8 inch thick.|Heat an ungreased skillet.|Put phulka on it, and let it cook for about 1 minute (The top should just|start to look dry and small bubbles should just start to form).|Turn and cook the second side for 2/3 minutes until small bubbles form.|Turn again and cook the first side pressed lightly with a towel. It should|puff. Serve warm (may be slightly buttered).Per serving: 102 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates æƒFƒT 3 †K Cheddar Dill SconesBread0:00Preheat oven to 400.|In medium bowl, combine all ingredients except butter, eggs and half and half.|Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute).|Divide dough in half; roll each into an 8" circle. Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned.„ƒS A…=‚ Bean and Tomato BruschettaBread 0:00AppetizerIn a small skillet, heat the olive oil over medium heat. Cook the onion and garlic until softened.|Add the sage and stir to combine. Let come to room temperature. In a medium bowl, combine the mashed white pea beans, onion mixture, tomatoes and red wine vinegar.|Season with salt and pepper to taste. Spoon mixture over grilled pieces of bread.S(Internet Address)#http://users.imag.net/~lon.whitepeabeans/|Source#Ontario White Bean Producers|Description#A good source of Folate. Ô{Ô‰ƒV GqŽ O9Cinnamon Cocoa Breakfast BunsBread 0:00Bread Machine Recipes Breakfast/ BrunchTo make dough: Measure all dough ingredients into bread maº…ƒU 5 ‡9 Honey Zucchini BreadBread 0:00Breakfast/ Brunch Sweet Breads and Coffee CakesBeat egg slightly in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended. Spoon batter into well greased 9 W 5 W 3-inch loaf pan. Bake at 325:F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely.S(Internet address)#http://www.honey.com/|Source#The National Honey Board|Yield#1 loaf GÙ±‰fA%ÞÌ’{R;ûÚ‰u@(ÿØÄ©ƒkG!¢ '× -2teaspoonsBaking Powder¢ ×H1/2cupSugar#¢ -× ø2 1/2cupsUnbleached Flour¢  )ÖVPowdered sugar¢ Ö ”TOPPING$¢+Ö 1/2teaspoonground cinnamon&¢!/ÖÝ1tablespoonunsweetened cocoa¢ÖH1/4cupsugar2¢!GÖ1tablespoonbutter or margarine -- melted¢ ÖˆFILLING6¢QÖ•2teaspoonsFleischmann's. Bread Machine Yeast¢ÖH1/2cupsugar¢#ÖB3 1/4cupsbread flour¡ÖÖ1teaspoonsalt#¡~3Ö1/4cupwater (70: to 80:F)¡}Ö@1/4cupmilk&¡|9ÖG1/2cupcooked mashed potatoes¡{Ö2largeeggs7¡z[Ö1/2cupbutter or margarine (1 stick) -- cut up¡y Ö™DOUGH¡x+Õ½1/2cupsunflower seeds"¡w+Õ ™1 1/2cupsgrated zucchini¡vÕÖ1/4teaspoonsalt"¡u'Õ½1/2teaspoonground ginger ¡t#Õˆ1/2teaspoonbaking soda%¡s1Õó1teaspoongrated orange peel%¡r'Õ -1 1/2teaspoonsbaking powder$¡q/Õµ2 1/2cupsall-purpose flourchine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.|To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.|Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.|Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#12 BunsNOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired hh…ƒW =e‰ Hearthside Cheddar BreadBread0:00Breads Cheese/eggsPreheat the oven to 350 degrees F and grease and flour a 9 X 5-inch loaf pan.|In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. k濨ˆqM"ó̧†lA%䫆c? ÿÏ—k)¢%CÙÜ1cupartichoke hearts -- chopped5¢$WÙ3/4cuppicante sauce or salsa -- hot or mild-¢#KØ:1cupcranberries -- coarsely chopped¢")Ø 1/2cupgolden raisins¢!%Ø!1/4cuporange juice!¢  ;ØÞGrated rind or 1 orange ¢ 9Ø¢Grated rind of 1 lemon"¢ ;Ø2eggs -- slightly beaten6¢YØ€3/4cupreduced-fat cottage cheese, small curd ¢-ØI1/2cuporange marmalade¢#Øÿ1/2cupbrown sugar¢Ød1/2cupmargarine(¢!/Ø`1/4tablespoonpumpkin pie spice¢ØÖ1teaspoonsalt¢#؈1teaspoonbaking soda"¢!'Ø -1tablespoonbaking powder$¢/ص2 2/3cupsall-purpose flour,¢E×…3/4cupWalnuts OR Pecans -- chopped(¢?×2cupsSharp Cheddar -- shredded!¢)× É1 1/2cupsCooking Apples¢×2largeEggs¢'×1/4cupVegetable Oil¢×@3/4cupMilk$¢+× 1/2teaspoonGround Cinnamon¢ ×Ö1teaspoonSalt „„„xƒX 9†S‚W Cranberry Raisin BreadBread0:00BreadIn a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly.|Add flour mixture and stir until just moistened. Fold in raisins and cranberries.|Pour into a 9"x 5"x 3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes.|Cool in pan 10 minutes; remove from pan and cool on a rack.S(Internet Address)#http://www.wheatfoods.org/|Source#Wheat Foods Council|Description#Mmmmmm . the aroma of bread wafting from the oven often evokes|Yield#16 slices \\… ƒY Q‡S Zippy Cheese Artichoke Oven OmeletBreakfast0:15Side DishPreheat oven to 350 F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce.|Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and Cheddar cheese. Blend the eggs in a blender until smooth. Add the sour cream to the eggs and blend until mixed.|Pour the egg mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or until set. Cut into wedges and serve garnished with tomato wedges and parsley.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association|T(Cook Time)#0:35 PÊŽR;ñʱ™ˆr>" äµ ‡oW-è½’oP¢@ 1Û¹Butter -- softened ¢?+Û .8slicessourdough bread(¢> GÛ¯2green onions -- thinly sliced(¢=;ÛÎ4stripsturkey bacon -- chopped¢< )Û4eggs -- beaten&¢;5Û †12slicesJalapeno Jack cheese'¢:1Ú$1/2TeaspoonCinnamon -- Ground¢9Úh1/3CupFlour¢8ÚH1/2CupSugar¢7Ú¹1/4CupButter¢6 Ú ”TOPPING:,¢5IÚL2CupBlueberries -- Fresh or frozen$¢4+Úñ1/2TeaspoonVanilla extract¢3Ú@1/3CupMilk¢2ÚÖ1/4TeaspoonSalt1¢1IÚ -1TeaspoonBaking powder -- Double-acting¢0Úh1CupFlour¢/ Ú 1Egg¢.ÚH1/2CupSugar¢-Ú¹1/4CupButter$¢, AÙcParsley sprigs -- optional#¢+ ?Ù+Tomato wedges -- optional!¢*%!Ùû1(8 ounce) casour cream¢)Ù6largeeggs9¢(cÙd1cup(4 ounces) sharp Cheddar cheese -- shredded9¢'cÙÀ1cup(4 ounces) Monterey Jack cheese -- shredded3¢&SÙ B1/4cup(1 ounce) Parmesan cheese -- grated QQƒ+ƒZ E …- [Blueberry Crunch Coffee CakeBreakfast 0:00Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries.|Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test done.NOTES : Recipe by: A Very Berry Cookboo …uƒ[ Y‰E/ Breakfast Grilled Cheese Mexican StyleBreakfast0:00Side DishChop 4 cheese slices; combine with eggs and set aside. Saute turkey bacon and green onions in butter until onions are translucent.|Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm. Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in clean skillet.|Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.|Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association Ȁȃ4ƒ] ' †+ Almond QuicheBreakfast0:00Saute onion in butter until tender. In small bowl, beat together the eggs, both milks, flour and pepper until lightly frothy. Stir in the cooked onion, cheese and toasted sliced almonds until well mixed. Pour the mixture into a still hot baked pie shell. Bake at 325F for about 45 minutes. When done, a knife inserted in the middle will come out clean. Let stand for 10 minutes, slice and serve.‚|ƒ\ 5 …- All-In-One-BreakfastBreakfast0:00Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top. Bake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1 bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1 bread, 2 fat and 1 lean meat exchange (with butter). ^ѵ‰n?íγ•€c<ìÌ«ŠsR)Ϙ^7¢YUßm1 3/4cupsmozzarella or monterey jack -- shred4¢X _ß6sl whole-grain bread -- halved/¢W SßÅ12sl sourdough bread -- or%¢V CÞ;amaretto syrup (see recipe)&¢U EÞèamaretto butter (see recipe)¢T%Þœ12slicesfrench bread¢SÞ@1/2cupmilk¢R 3Þ4eggs -- well beaten¢Q#Þw6tablespoonsamaretto¢P 1Ý41pie shell -- baked¢O/ÝY1cupalmonds -- sliced+¢N=Ýh1 1/2cupsswiss cheese -- shredded$¢M+ݦ1/4teaspoonpepper -- white¢L!Ýh1tablespoonflour¢KÝ@1cupmilk¢J'Ý1cuphalf and half¢I 'Ý 2egg -- beaten¢H#ݹ2tablespoonsbutter ¢G-ÝJ1/2cuponion -- chopped,¢FGÜ+1slicebacon; crisp -- drain/crumble,¢E#9Üÿ2tablespoonsgrated parmesan cheese¢D 'Üñ3tomato slices)¢C IÜ`3fresh mushrooms -- thin sliced¢Bܹ1teaspoonbutter,¢AEܱ1slicewhole wheat bread -- toasted ЬЃXƒ_ 7 †c American-Style StrataBreakfast0:00In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and veggies over bread. In a bowl, stir together the eggs, milk and seasonings till well mixed. Pour carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set. Let stand 10 minutes. Cut into squares.‚Pƒ^ 7 „S Amaretto French ToastBreakfast0:00In shallow bowl mix all ingredients except bread. Soak bread in mixture. In large skillet, melt some butter. Drain bread. Cook in butter until both sides are golden brown. Serve immediately with Amaretto butter and Amaretto Syrup. NOTE: For a change, try Irish Cream instead of Amaretto. LÑ·‹ycG$ùÕ¢oO,ðÒ³¢‹eH7ûѺ‰mL¢v 7á-----cider syrup-----¢u#áœ2tablespoonsoil.¢tEá†1/2poundbulk pork sausage -- browned¢sá@2/3cupmilk'¢r;áW1/2cupfresh apple -- shredded¢q#á¬1cuppancake mix¢pá$1/2teaspooncinnamon¢o á 1egg¢n!à •1/2cupapplesauce#¢m#'à12tablespoonspowdered milk¢là@1/3cupmilk¢k à 1egg¢j#à¹3tablespoonsbutter¢ià1/8teaspooncloves¢hà$1/4teaspooncinnamon¢gàÖ1/8teaspoonsalt ¢f'à -1teaspoonbaking powder¢e+àh1cupflour -- sifted0¢dGßð1teaspoondried basil leaves -- crumble0¢cGß’1teaspoondried thyme leaves -- crumble!¢b)ß51teaspoonworcestershire(¢a3ß°1/4teaspoonground black pepper ¢`#ß ‚1/2teaspoondry mustard¢_ßÖ1/2teaspoonsalt¢^ß@2cupsmilk¢] ß4eggs)¢\Cßþ1cupcarrot or zucchini -- shred¢[ 'ß5cut bite-size,¢Z?ßž1 1/2cupscooked beef, lamb or pork ³³‚Iƒ` ) „S Apple PancakesBreakfast0:00Mix together flour, baking powder, salt, cinnamon and cloves. Cut butter into flour mixture. In a small bowl, beat together egg, milk, powdered milk and apple sauce. Combine flour mixture with egg mixture until well mixed. Bake on hot griddle. Serve with butter and syrup or fruit. ""…Zƒa [ ŠC Apple Sausage Pancakes With Cider SyrupBreakfast0:00Heat griddle to 375~. In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon. Fold in apples and sausage. Grease griddle lightly before making each pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes on each side. Serve with hot Cider Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat and stir in margarine. Jè̪‡^2âаˆ\AìÛ·ŒiW@ÿׯ˜sJ&£ Eã õfresh mint sprigs -- garnish"£ =ãÊorange slices -- garnish£ !ãor use lox%£5ãJ3ouncessliced smoked salmon%£5ãi3ouncescream cheese -- soft£  ãZtoasted*£ ?ãN4slicesrich egg bread or brioche£ ã8largeeggs£  ãeggs- £ -ã¹1/2cupbutter -- melted(£7ã—1teaspoonorange rind -- grated!£##ãÍ2tablespoonslemon juice£ ã 1egg#£ ?ã#orange hollandaise sauce-,£;â¦1/8teaspoonpepper, black -- ground£ )âÊabout 4 ounces)£Câò1cupcheese, cheddar -- shredded%£=â1smapple; peeled -- chopped£'â@1/3cupmilk -- whole¢ â8eggs!¢~3â ¹1cancheddar cheese soup)¢} Iâ i4sl bacon -- chopped)¢|#3á“2tablespoonsmargarine or butter&¢{/á`1/8teaspoonpumpkin pie spice ¢z!#áÍ1tablespoonlemon juice¢y!!á 11tablespooncornstarch¢x#á 1cupapple cider¢wáH1/2cupsugar ÙÙ†#ƒb 5 ‹{ Apple-Cheddar OmeletBreakfast0:00Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1 teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture. Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncooked portion move to edge. Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon. Campbell's Recipes >Ï> ƒd ? E Belgian Club Soda WafflesBreakfast0:00Mix well. Pour into Belgian waffler for an extra light waffle. Makes four Belgian waffles.„-ƒc % ˆ Benny's EggsBreakfast0:00SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange rind over a pan of boiling water for 1 minute. Gradually whisk in butter until sauce is smooth and well blended. It will be rather thin while warm, but will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of boiling water. Poach until done to your liking. Meanwhile, toast the bread. Spread with cream cheese. Top with the salmon. Place on plate. Top with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or parsley. cãij—P4Û­–„b>"ÿ߸—vJ/ ûÞ©Œc&£0/çù1/8teaspoontarragon -- dried£/ç¹2teaspoonsbutter£.ç¦1pinchpepper£-çÖ1/8teaspoonsalt£,#ç@2tablespoonsmilk£+ ç 2egg £* 9ætnonstick cooking spray£)!æœ1tablespoonoil)£(9æ@1 1/4cupsmilk, skim -- or water£' 3æ1eggs -- beaten well£&%æ 1 1/2cupsdry mix -- *$£%/æÖ1teaspoonsalt -- pancakes-£$'æ -1/3cupbaking powder £#1æ@1cupmilk -- nonfat dry£"!æY2cupswheat germ!£!1æh4cupsflour, all-purpose£ -æ—4cupswholewheat flour£ æðmix--£å4largeeggs+£9å01/8teaspoondried thyme -- crushed$£!+å71tablespoonsnipped parsley£å…3med.potatoes£å¦1dashpepper£åÖ3/4teaspoonsalt,£=å ì2teaspoonssliced green onions/tops£å+4slicesbacon£#äœ3tablespoonsoil£ ä 1egg£ä1 1/3cupsclub soda£#ä +2cupsbiscuit mix AA…;ƒe + Š5 Basque TortillaBreakfast0:00In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. ±±„Kƒf ; ˆE Basic Pancakes Mix (Lf)Breakfast 0:00*Make your own nutritious, homemade pancake mix. Store the dry mix in an airtight container--add the wet ingredients when you are ready to prepare the pancakes. Combine the mix with the egg, milk, and oil. Do not overmix; the batter will be slightly lumpy. Heat a TEFLON pan, or other pan spray with nonstick cooking spray, over medium heat. Pour about 1/4 cup of batter per pancake onto the heated pan. When the cakes are bubbly on top and brown on the bottom, flip and brown on the other side. From One Meal At A Time by Martin Katahn ÃÄ9ƒg % ˆ7 Basic OmeletBreakfast0:00In a small 1 qt. bowl beat eggs milk, salt and pepper. In a small bowl melt butter in microwave for 15 seconds. Pour egg mixture into a shallow bowl and cover tightly with plastic wrap. Cook at FULL POWER in microwave oven for 45 seconds. With a rubber spatula or fork, move cooked eggs toward center. Cook at FULL POWER covered in microwave for 1 minute. Let stand covered at least 1 1/2 minutes. Loosen egg from dish with a rubber spatula. (If omelet is not cooked enough, return it to oven for an additional 30 seconds.) ll…ƒh 3 ‰W Basic Drop BiscuitsBreakfast0:00Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar and baking powder.Cut the shortening into the dry ingredients until the mixture is the texture of cornmeal. Separately mix the egg with the milk,and stir all but 2 tbs. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Drop spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about 1" apart. Brush tops with reserved liquid.Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving. Yields about 15 biscuits. !Mའ|Y6!ßȬˆlI-ùÞµŸ}eH7& ôÖÀ¨‡aM£Q ìCoconut#£P7ìÃ1BoxOats -- old fashioned£O 5ì$Cinnamon -- to taste£Nì1/2CupWater£Mìœ1/4CupOil£L#ìÿ1/2CupBrown Sugar£Kìµ1CupHoney£J +ëƒOnions to taste£I ë 1Egg£H ëÖSalt£G!ëû1/2cupsour cream£Fëh1/4cupflour£E 5ë…4Potatoes -- shredded£D êMSalad Oil&£C#-ê¹4TablespoonsButter -- melted£B!ê›1CupCold Water£A%ê@1CupMilk -- cold£@ê4LargeEggs£?êÖ1/2TeaspoonSalt £>/êµ2CupsAll-Purpose Flour£=éÖ1/4TeaspoonSalt!£</éµ1/2CupAll-Purpose Flour£;#éœ3TablespoonsOil£:é@2/3CupMilk"£9 ;é2Eggs -- slightly beaten£8!ès1sprayshortening£7è@1cupmilk £6 7è 1egg -- lightly beaten £5#!ès4tablespoonsshortening!£4'è -2teaspoonsbaking powder£3!èH1tablespoonsugar £2#!èz2tablespoonscake flour£1!èz2 1/2cupscake flour rr‡ ƒi + ˆS … Basic Crepes #2Breakfast0:00In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.|Gradually stir in flour and salt; beat until smooth.|Cover and refrigerate at least 1 hour.|Lightly brush a six or seven inch crepe pan or skillet with some of the remaining oil; heat until hot. Stir batter.|Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs to cover the bottom of the pan thinly but completely.|Cook, turning once, until light brown on both sides.|Repeat, using all the batter.|Brush pan with oil when necessary.|Recipe make about 12 crepes.NOTES : Tip for better crepes. Batter should be about as thick as heavy cream. The pan should be quite hot but if oil begins to smotke, lift pan from heat source until it cools slightly. Expect the first few crepes to stick to the pan. If early crepes come out misshapen, use them for deep-frioed snacks or noodles.nd butter. Mix well.|Refrigerate batter for at least 2 hours, allowing the flour particles to swell and soften so that the crepes are light in texture.|Brush the bottom of a 6 or 7" crepe pan or heavy skillet lightly with salad oil and heat pan over medium heat until just hot, not smoking.|Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions to run batter all over bottom of pan in a thin film.|Cook for about 1 minute. Lift edge of crepe to test for doneness.|The crepe is ready for flipping when it can be shaken loose from the bottom of pan.|Flip the crepe and cook for about 1/2 minute on other side; this is rarely more than a spotty brown and is used as side on which filling is placed.|Crepes can be made in advance and stacked between layers of waxed paper to prevent them from sticking.|Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw.|Yield; about 22 crepesNOTES : Possum Kingdom Lake Cookbook ´‘­´uƒl ' ƒ- Nature CerealBreakfast0:00Heat honey, sugar, oil, water and cinnamon.|Pour honey mixture over oats, coconut almonds and wheat germ.|Bake for 45 minutes at 325 degrees. Stir 3 times.|Add raisins, banana chips etc.|Store in Tupperware.`ƒk + ‚ Potato PancakesBreakfast0:00Shred potatoes and dry in paper towels.|Mix all ingredients together.|Spoon in hot oil and turn when browned..|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ˆ"ƒj + ; UBasic Crepes #1Breakfast0:00Combine flour, salt and eggs; blend well.|Blend in milk, water aÒ [ß®•ydS.óÔµƒIùϨ…sN"Þºž[#£l =ïE2Egg Yolks -- well beaten£k!ïH1TablespoonSugar£jïÖ1/2TeaspoonSalt!£i'ï -2TeaspoonsBaking Powder £h#ïˆ1/4TeaspoonBaking Soda£g+ïh2CupsFlour -- sifted)£f?î B1/4cupParmesan cheese -- grated"£e ;î=1tomato -- thinly sliced£d î2eggs £c-î¹1/4cupbutter -- melted$£b5î1/2cupBisquick. baking mix'£a?ît1cupcottage cheese -- creamed£`!îû1cupsour cream2£_ ]îñOR other frozen vegetable of your choice7£^Wî1packagefrozen broccoli -- cooked and drained/£]Kí%1/2cupfirmly packed light brown sugar£\%í!1/4cuporange juice£[#í¹2tablespoonsbutter8£Zaí1canComstock Blueberry Pie Filling -- (21 oz.)"£Y!'í1tablespoonvegetable oil£X í 1Egg£Wí@1Cupmilk£V#í¬1cuppancake mix£U %ì •Banana Chips£T ì¦Raisins£S!ìY1/4BagWheat Germ£R-ìY1BagAlmonds -- small ‡‡„uƒm Q ‰ Mable Wheeler's Blueberry PancakesBreakfast0:00In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend well.|Drain pie filling; reserve syrup.|Gently stir berries into batter.|Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on top and underside is golden brown.|Turn; brown other side.|Repeat with remaining batter.|In small saucepan, combine reserved syrup, butter, orange juice and sugar. Cook and stir until butter melts.|Serve over pancakes.|NOTE: Sauce may be stored and used over ice cream or cake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 55…Gƒn 7 ŠA Impossible Brunch PieBreakfast0:00Heat oven to 350 degrees.|Grease 9" pie plate.|Spread broccoli in plate.|Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.|Pour into plate.|Top with tomatoes; sprinkle with Parmesan cheese.|Bake until knife inserted between center and edge comes out clean, about 30 minutes.|Cool 5 minutes.|6-8 servings.|Note: 8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli.|High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98 &z&‚Pƒp ' „c Griddle CakesBreakfast0:00Sift flour once, measure, add baking powder and salt, sift again.|Combine milk and egg and add to flour. Stir only until smooth. Add butter.|Bake on hot, well-greased griddle.|Serve hot with Log Cabin Syrup.|Makes 12 cakes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98ƒƒo # …K Ham WafflesBreakfast0:00Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again.|Combine egg yolks, milk, and butter. Add to flour, beating until smooth.|Fold in egg whites.|Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each waffle just before closing iron.|Serve soft scrambled eggs on each waffle.|Makes four 4-section waffles. ]á¾”fI& óÓ¦uQ4ýçÅ—ƒb:çÁ˜n]¤ ó 1Egg'¤ EòÚ2Egg Whites -- stiffly beaten&¤#-ò¹2TablespoonsButter -- melted#¤ =òE2Egg Yolks -- well beaten¤ò@1 1/2CupsMilk¤!òH1TablespoonSugar¤òÖ1/2TeaspoonSalt%¤'ò -2 1/4TeaspoonsBaking Powder¤+òh2CupsFlour -- sifted£ ñfdrained+£~Cñ—3/4cupfresh or thawed blueberries£}#ñM2tablespoonssalad oil£|ñ@1cupmilk*£{ 'ñ 1egg -- beaten£zñÖ1/2teaspoonsalt£y!ñH1tablespoonsugar!£x'ñ -3teaspoonsbaking powder.£wCñµ1 1/4cupsall-purpose flour -- sifted*£v#-ð¹1 1/2tablespoonsbutter -- melted£u 1ð 1Egg -- well beaten£tð@3/4cupmilk£sðÖ1/4teaspoonsalt £r'ð -1teaspoonbaking powder£q%ð k1cupsifted flour+£pGï ‡1CupSmoked Ham -- uncooked, diced'£o EïÚ2Egg Whites -- stiffly beaten £n-ï¹1/3CupButter -- melted£mïC1 3/4CupsSour Milk ‚ƒr ' ƒs Dixie WafflesBreakfast0:00Sift flour once, measure, add baking powder, salt, and sugar, and sift together twice.|Combine milk, egg yolks, and butter; add to flour.|Fold in egg whites.|Bake on hot waffle iron.|Serve hot with Log Cabin Syrup.|Makes six 4-section waffles.ƒ]ƒq C …7 5Favorite Blueberry PancakesBreakfast0:00Stir together dry ingredients. Combine egg, milk, and salad oil; add to dry ingredients, stirring just till moistened. Bake on hot griddle. When undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of drained blueberries over each cake. Turn, brown other side. Makes about 12 dollar-size, or eight 4-inch size pancakes.NOTES : * For thinner pancakes, add 2 tablespoons milk to the batter. Shar McCormack IµI‚hƒt 1 … Whole Wheat CrepesBreakfast0:00Combine flours, salt and baking powder.|Beat egg with oil and milk until well blended.|Add flour mixture and beat until smooth.|Let batter rest one hour before cooking crepes.|Use about 2 Tbsp. batter for 6" crepe.|Yield: 12 to 15 crepes|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98„Gƒs ; ˆ= Yogurt Blender PancakesBreakfast0:00In blender container, blend egg, yogurt and oil until smooth.|Add dry ingredients; blend until smooth.|On lightly greased hot griddle, pour scant 1/4 cup batter for each pancake. When pancake is covered with bubbles, turn over. Brown second side 1 to 2 minutes.|Serve with butter and syrup or Blueberry Cinnamon Topping.|BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine ingredients. Warm mixture; do not boil. Serve over pancakes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 FÇ¡‚eBΤrT- å˨—rX;úÞ¿ŽnF%¤#!-õ¹1tablespoonbutter -- melted¤" 1õ 1Egg -- well beaten.¤!Mõ%1cupbuttermilk -- or thick sour milk¤ !õH1/2tablespoonsugar¤õÖ1/2teaspoonsalt¤õ¤1/8teaspoonsoda"¤'õ -3/4teaspoonbaking powder¤%õ k1cupsifted flour¤ô@2 1/4cupsmilk"¤!'ô1tablespoonvegetable oil¤ ô 1Egg ¤'ô -1teaspoonbaking powder¤ôÖ1teaspoonsalt!¤/ô 3/4cupwhole wheat flour!¤/ôµ3/4cupall-purpose flour$¤+ó 1/4teaspoonground cinnamon¤#óµ2tablespoonshoney/¤Oó±1cupBorden Lite-line Blueberry Yogurt'¤ Ió**BLUEBERRY CINNAMON TOPPING**2¤Gó 1/4teaspoonground cinnamon -- (optional)¤óÖ1/4teaspoonsalt ¤#óˆ1/2teaspoonbaking soda ¤ 'ó -1teaspoonbaking powder¤ !óH1tablespoonsugar¤ )ó ‚1cupunsifted flour#¤ #'ó2tablespoonsvegetable oil6¤ ]ó±1cupBorden Lite-line Plain Yogurt -- (8 oz.) :ŠV:‚ƒw ! ƒy Waffles #1Breakfast0:00Sift flour once, measure, add baking powder, salt, and sift again.|Combine egg yolks, milk and butter. Add to flour, beating until smooth.|Fold in egg whites.|Bake on hot waffle iron.|Serve hot with Log Cabin Syrup.|Makes four 4-section waffles.1ƒv ! - Waffles #2Breakfast0:00Mix ingredients.‚rƒu 3 … Wheat Griddle CakesBreakfast0:00Sift flour once, measure, add baking powder, soda, salt and sugar, and sift again.|Combine milk and egg and add to flour. Stir only until smooth.|Add butter.|Bake on hot, well-greased griddle.|Serve hot with Log Cabin Syrup.|Makes 12 to 15 cakes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Lß»š}aO'âÆ ‹b8#û㹜‡a8$üåͼš~aL¤C ùˆFILLING:¤Bù1teaspoonvanilla¤AùH2teaspoonssugar¤@#ù2teaspoonsmelted oleo¤? ùÖsalt¤>ù1/2cupwater¤=ù@1/2cupmilk¤<ùh1cupflour¤; ù4Eggs¤: ù·CREPES:&¤9 EøÿOrange sauce -- (see recipe)#¤8#'øÉ2tablespoonsmelted butter¤7 ø·16Crepes¤6 +ø3Eggs -- divided'¤5#/øµ3tablespoonsall-purpose flour¤4øH1/2cupsugar%¤3#+øñ2tablespoonsvanilla extract¤2ø@1Cupmilk'¤1 E÷Ú3Egg Whites -- stiffly beaten&¤0#-÷¹4TablespoonsButter -- melted¤/÷@1CupMilk#¤. =÷E3Egg Yolks -- well beaten¤-÷Ö1/2TeaspoonSalt!¤,'÷ -2TeaspoonsBaking Powder¤++÷h2CupsFlour -- sifted%¤*1ös1 2/3CupsShortening -- soft¤) ö2Eggs¤(öÖ3/4TeaspoonSalt¤'!öH1TablespoonSugar¤&#öˆ1TeaspoonBaking Soda!¤%'ö -3TeaspoonsBaking Powder¤$+öh2CupsFlour -- sifted (@(‚ƒy / ƒc Strawberry CrepesBreakfast0:00Measure all ingredients for crepes except flour. Beat. Gradually add flour.|Cook, spread very thin only on one side.|Fill crepe with filling and roll up.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98…<ƒx M Š Vanilla Crepes With Orange SauceBreakfast0:00Scald milk and vanilla. Set aside.|Combine sugar, flour, and egg yolks. Stir in milk mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook a few seconds; remove from heat.|Beat egg whites until stiff; fold gently into egg yolk mixture.|Place about 3 Tbsp. batter on each crepe; roll crepes loosely over batter.|Place on cookie sheet; brush crepes with melted butter.|Bake at 350 degrees for 20 to 25 minutes.|Arrange crepes on platter; serve immediately with Orange sauce.|Mrs. A. Corbett Alexander, Swannanoa, North Carolina|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ZáÁjL, çÈ«•oFõÞ¤Šx[: Û²~Z!¤`/ýµ3/4cupall-purpose flour¤_ ühFlour¤^+üí1/4cupluke warm water&¤]1üÊ1/4packagegranular dry yeast#¤\ ?ü ºSTARTER: Old time recipe.¤[#û¹2tablespoonsbutter¤ZûÖ1teaspoonsalt¤Y#ûˆ1teaspoonbaking soda¤X!ûH1tablespoonsugar¤W û2Eggs¤V 'û1FOR HOT CAKES¤Uû 1packagedry yeast¤T!û£2cupswarm water¤Sûh2cupsflour$¤R Cû***FOR SOURDOUGH STARTER***'¤Q EúÚ2Egg Whites -- stiffly beaten&¤P#-ú¹3TablespoonsButter -- melted#¤O =úE2Egg Yolks -- well beaten¤Nú@2CupsMilk¤M!úH1TablespoonSugar¤LúÖ1 1/4TeaspoonsSalt!¤K'ú -3TeaspoonsBaking Powder¤J+úh2CupsFlour -- sifted¤I+úM1CupYellow Cornmeal¤H'ú51CupBoiling Water0¤GOù 2cupsstrawberries -- no juice, up to 3!¤F)ùV1 1/2cupspowdered sugar¤E%ùi6ouncescream cheese¤D'ùÄ2cupswhipped cream @®U@Š ƒ| ; “A Sour Dough Hot Cakes #2Breakfast0:00Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and add enough flour (3/4 to 1 Cup unsifted) to make a running batter.|Place in small crock or in large jar. Do not cover tightly. Just cover jar with aáVƒ{ 9 _ Sourdough Hot Cakes #1Breakfast0:00To prepare Hot Cakes#|To prepare starter#‚Nƒz - „Y Southern WafflesBreakfast0:00Pour boiling water over corn meal.|Sift flour once, measure, add baking powder, salt, and sugar, and sift again.|Add milk to corn meal then egg yolks and flour, mixing well. Add butter.|Fold in egg whites.|Bake on hot waffle iron.|Serve hot with Log Cabin Syrup.|Makes seven 4-section waffles. cloth or place a saucer over the top of the jar.|Put in a warm place to sour.|Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep the batter at the same consistency. You will then have a sour dough starter.|For really good flavor, dough should be properly soured before using.|Every time you use some of the starter again add water and flour.|If you use only occasionally, you may store it in the refrigerator and feed it every week with flour and water.|Never put any of the mixed batter into the starter. Keep it perfectly free from fat, egg or other leavening material.|FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar|Combine all ingredients.|Bake on a greased griddle.|These can be made on an ungreased griddle but in that case 1/4 Cup of melted fat must be added.|To make thinner cake add more milk.|Bake at 370 degrees.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 œœ‚`ƒ} ! … Rye CrepesBreakfast0:00Combine flours, salt and baking powder.|Beat egg with oil and milk until well blended.|Add flour mixture and beat until smooth.|Let batter rest one hour before cooking crepes.|Use about 2 Tbsp. batter for 6" crepe.|Yield: 12 to 15 crepes|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Näʧ–qW2úÚ³‰kYG0ï˯ˆpYG+仡nN¥+q1cupbuckwheat flour¤  1Egg¤~+M1/2cupyellow cornmeal¤}@1 1/2cupsmilk&¤|321 1/2cupsBisquick baking mix)¤{#33tablespoonsbutter or margarine¤zh1 1/2cupsflour¤yÖ1/2teaspoonsalt¤x 3Eggs¤w@3/4cupmilk¤v3/4cupwater$¤u+ÿ™1/2teaspoondried dill weed¤tÿÖ1/2teaspoonsalt!¤s/ÿµ3/4cupall-purpose flour&¤r#-ÿ¹3tablespoonsbutter -- melted¤qÿ1/2cupwater¤pÿ@1/2cupmilk¤o ÿ3Eggs¤n þ8eggs¤m!þ¹3tablespoonbutter'¤l;þî1/2cuppepperoni -- 1/4" cubes$¤k Cþ"fresh gound pepper to taste¤j'þQ1/2cupgrated cheese¤i 'þƒsalt to taste¤h#þ »3/4cupcooked rice"¤g ?þ-----philly.inquirer-----¤fý@2 1/4cupsmilk"¤e!'ý1tablespoonvegetable oil¤d ý 1Egg ¤c'ý -1teaspoonbaking powder¤býÖ1teaspoonsalt¤aý3/4cuprye flour &Ò&‰ ƒ # ’ Dill CrepesBreakfast0:00If using blender, combine all ingredients in blender container. Blend about 1 minute. Scrape down sides of container with rubbeå†*ƒ~ # Œ Rice OmeletBreakfast0:00In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in a separate bowl just long enough to mix the whites and yolks;then season lightly with salt and pepper.In a large frying pan or omelet pan,over medium high heat,melt the butter,being sure the entire bottom of the pan is coated.Pour the eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to allow the uncooked part to run under,and shaking the pan when the bottom starts to set. While the top is still moist,spoon the rice filling down the center of the omelet.Fold over,and cook just long enough to heat the filling and melt the cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per person,and divide the filling among the omelets.Makes 3 to 4 servings...r spatula, if necessary. Blend until smooth, about 30 additional seconds.|If using mixer, rotary beater or whisk, combine eggs, milk, water and butter in mixing bowl. Beat until combined. Add flour, salt and dried drill weed. Beat until smooth.|Bake immediately or refrigerate batter 1 hour.|If you have special crepe pan, follow manufacture's directions.|Otherwise, on medium-high heat, heat buttered 10" omelet pan (or 8" crepe pan) until just hot enough to sizzle drop of water.|For each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan, rotating pan as batter is poured.|Cook until lightly browned on bottom.|Remove from pan or, if desired, turn and brown on other side. (Crepes to be filled need only be browned on 1 side. Use unbrowned side for filling.)|Stir batter frequently to keep dill distributed.|tack between sheets of paper toweling or waxed paper until ready to use.|Crepes may be frozen.|Yield: 2 cups batter.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 vàv‚f„ / … Cornmeal PancakesBreakfast0:00Beat all ingredients with hand beater until smooth.|For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease griddle if necessary.)|Cook until pancakes are dry around edges.|Turn; cook other side until golden brown.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98„„  ˆ CrepesBreakfast0:00In blender container combine all ingredients and blend on high speed for 1 minute.|Refrigerate mixture 2 hours.|Place 6" skillet over medium heat. Brush bottom and sides of skillet with melted butter or margarine.|Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.|Cook until top is set and bottom is lightly browned.|With spatula, turn crepe and cook other side 1 minute.|Repeat procedure until all batter is used.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 ÔõŸÔG„ U ‚# Blueberry Sauce For Waffles/PancakesBreakfast0:00Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.‚R„ 1 „] Bran Griddle CakesBreakfast0:00Sift flour once, measure, add salt, sugar, and baking powder, and sift again.|Combine egg yolks and milk. Add to flour gradually, stirring only until smooth.|Add Post's Bran Flakes and butter.|Fold in egg whites.|Bakes on hot, well-greased griddle.|Serve hot with Log Cabin Syrup.|Makes 24 cakes.‚„ + ƒM Buckwheat CakesBreakfast 0:00Sift flour once, measure, add baking powder, sugar, soda and salt, and sift again.|Combine egg and milk and add to flour. Stir only until smooth.|Add butter.|Bake on hot, well-greased griddle.|Serve hot with Log Cabin Syrup. ]Ý»ŸƒcI!ÿãÇ£}c@îÌ«ŠxZ@*èÒ»”y]¥Ö1/4teaspoonsalt¥h1 1/2cupsflour$¥7ã2cupscornmeal -- any color¥h3CupsFlour¥@2CupsMilk¥!£1/2CupWarm Water"¥-û1PackageActive Dry Yeast¥œ1/2CupOil¥Ö1TeaspoonSalt¥#H2TablespoonsSugar¥ 2Eggs¥#Í1teaspoonlemon juice¥! 12teaspoonscornstarch¥+11poundcan blueberries'¥ EÚ2egg whites -- stiffly beaten%¥!-¹1tablespoonbutter -- melted ¥1B1cuppost's bran flakes¥ @1 3/4cupsmilk#¥  =E2egg yolks -- well beaten!¥ ' -3teaspoonsbaking powder¥ H2teaspoonssugar¥ Ö3/4teaspoonsalt¥% k1 1/4cupssifted flour%¥!-¹1tablespoonbutter -- melted¥C1cupsour milk¥ 1 1egg -- well beaten¥Ö1/4teaspoonsalt¥¤1/4teaspoonsoda¥#H1 1/2tablespoonssugar ¥' -1teaspoonbaking powder xxƒ„ 1 …A Best Ever Waffle'sBreakfast0:00Dissolve yeast in 1/2 cup warm water.|Scald milk and cool.|In a large mixing bowl, beat eggs well, then add other ingredients. Stirring until mixture is blended. Then beat until the batter is smooth.|The batter may be stored in a large fruit juice container so that it does not rise over the top.|This will keep in refrigerator for a long time. ""‡Z„ 9 Že Basic Cornmeal BiscuitBreakfast 0:00Preheat oven to 425~. In a food processor or large bowl,mix 1 1/2 cups of the cornmeal with the flour, salt, sugar, cayenne pepper,baking powder and baking soda. Cut the butter into the dry ingredients until the whole mixture is the texture of cornmeal. Separately mix the egg with the buttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Dust a clean board with half the remaining cornmeal,and turn the dough out onto the floured surface. Sprinkle the top with the remaining cornmeal,and with flowered hands,gently push the dough into a circle about a 1/2" thick. Cut with a 2" or 3" biscuit cutter,and place biscuits close together on a greased cookie sheet. Brush top of the biscuits with the reserved buttermilk egg mixture.Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving.Yields about 1 dozen biscuits. Eãž}^;þçÍ°ŒkL(âÁ¦ŒoK* çÇ _E¥< Ö1teaspoonsalt¥;! z3 1/4cupscake flour¥: 5kmeal for coating pan$¥95Ù1sprayshortening and corn-¥8!%1 1/2cupsbuttermilk!¥7 92eggs -- lightly beaten¥6#¹4tablespoonsbutter¥5#ˆ1teaspoonbaking soda!¥4' -4teaspoonsbaking powder¥3!H1tablespoonsugar¥2Ö1teaspoonsalt¥1h3 1/2cupsflour¥0 5kmeal for coating pan#¥/3Ù1sprayshortening and corn¥.!%1 1/4cupsbuttermilk!¥- 92eggs -- lightly beaten¥,#¹4tablespoonsbutter¥+#ˆ1teaspoonbaking soda!¥*' -4teaspoonsbaking powder¥)!H1tablespoonsugar¥(Ö1teaspoonsalt¥'h3cupsflour¥&!s1sprayshortening¥%!%1 1/4cupsbuttermilk ¥$ 7 1egg -- lightly beaten¥##¹4tablespoonsbutter¥"#ˆ1teaspoonbaking soda!¥!' -2teaspoonsbaking powder¥ )+1pinchcayenne pepper¥!H1tablespoonsugar 44…H„ I Š1 Basic Buttermilk Drop BiscuitsBreakfast0:00Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar,baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is textured like cornmeal.. Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about an inch apart. Brush tops with reserved egg and buttermilk mixture. Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving. Yields about 15 biscuits.. &&‡V„ ? ŽW Basic Buttermilk BiscuitsBreakfast 0:00Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of the flour with salt,sugar,baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is textured like cornmeal. Separately mix the eggs with the buttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Dust a clean work surface with 1/2 the remaining flour,and turn the dough out onto the floured surface. Sprinkle the top with the rest of the flour,and with floured hands,gently push the dough into a circle about 1/2" thick.. Cut with a 2" or 3 " biscuit cutter,and place biscuits close together on a grease and cornmeal coated cookie sheet. You will get about 12 biscuits. Brush the tops of the biscuits with the reserved buttermilk egg mixture. Bake in the preheated oven until puffed and brown,about 15 minutes .Cool for a few minutes before serving. &&‡V„ ) Žm Basic BiscuitsBreakfast 0:00Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of the flour with the salt,sugar and baking powder. Cut the butter into the dry ingredients until the mixture is textured like cornmeal. Separately mix the egg with the milk,and stir all but 2 tbsp. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Dust a clean work surface with 1/2 the remaining flour,and turn the dough out onto the floured surface. Sprinkle the top with the rest of the flour,and with floured hands,gently push the dough into a circle about 1/2" thick. Cut with a 2" or 3" biscuit cutter,and place the cut biscuits close together on a greased corn meal coated cookie sheet. You will get about 12 biscuits. Brush the tops of the biscuits with the reserved milk egg mixture. Bake in the preheated oven until puffed and brown,about 15 minutes. Cool for a few minutes before serving. Yields about a dozen biscuits. Nã¿“oL7ôÓ§€R1ÞªdH2!àαš€nN¥Y' 1/4cupvegetable oil¥X  2eggs¥W @1 1/3cupsmilk¥V @1/2cupmilk¥U 1teaspoonvanilla¥T  3eggs¥S 7 -----egg mixture-----¥R' b1/2cupmashed banana¥Q  1egg¥P 1cupwater¥O# œ3tablespoonsoil(¥N9  1packagebanana quick bread mix¥M + -----bread-----1¥LO ®1/4cupred.-cal. maple-flavored -- syrup!¥K- N1mediumbanana -- sliced,¥JC €4slicesreduced-calorie white bread¥I) &1/2cupegg substitute+¥H O Šsugar substitute to equal 1 -- ts$¥G+ ñ1/4teaspoonvanilla extract)¥F#3 «6tablespoonsplain nonfat yogurt¥E 5 kmeal for coating pan#¥D3 Ù1sprayshortening and corn¥C# @2tablespoonsmilk¥B @1cupmilk ¥A 7 1egg -- lightly beaten!¥@ ; or vegetable shortening)¥?#3 4tablespoonsbutter or margarine!¥>' -4teaspoonsbaking powder¥=! H1tablespoonsugar ‡‡†u„ 9  Banana French Toast/WwBreakfast0:001. In small bowl, whisk together yogurt, vanilla, and sugar substitute. Set aside. 2. Pour egg substitute into shallow bowl; dip bread in egg substitute, coating both sides and absorbing all liquid. 3. Spray large nonstick skillet with nonstick cooking spray; over medium heat, cook bread until browned on both sides. Remove to heated platter, cover, and keep warm. In same skillet, quickly cook banana slices until golden on each side. 4. Place 2 slices bread on each serving plate; top evenly with yogurt mixture, banana slices, and syrup. Each serving (2 slices) provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional calories. Per serving: 239 calories, 12 g protein, 2 g fat, 48 g carbohydrate, 150 mg calcium, 385 mg sodium, 1 mg cholesterol, 2 g dietary fiber. Source: "Weight Watchers Favorite Homestyle Recipes." ‰‰„s„ ? ‰ Banana Bread French ToastBreakfast 0:00Heat oven to 375~. Grease and flour bottom of 9" loaf pan. In large bowl, combine all bread ingredients. Stir 50-75 strokes; just until dry particles are moistened. Pour into prepared pan. Bake 40-50 minutes or until tested done. Cool in pan 15 minutes; remover from pan; cool completely. Cut bread into 12 slices. Heat skillet to 375~. Grease lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat well. Dip bread slices in egg mixture, turning to coat both sides well. Cook in skillet 2-3 minutes on each side or until golden brown. Serve with syrup. …d„ 5 Š} Banana Bran PancakesBreakfast0:00In blender, process milk, eggs, oil, vanilla, and banana just to mix. Add bran cereal, process. Add remaining ingredients. Process to combine. Scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated, lightly greased griddle over medium heat. Pour out enough batter to form 3" to 4" pancakes. Cook until edges are set. Turn. Cook until browned. Repeat with remaining batter. Refrigerate or freeze leftover pancakes with two squares of waxed paper between each. Reheat in toaster. Sallies comment:- I add a little more banana than this calls for. Source: Cooking with Grace - cookbook from Grace Episcopal Church, Kirkwood, Missouri. Cookbook conceived and created by Sallie Kratz! _ãʤ‚dAÝ»g@-ÿᣅh?$íÒµ’v_¥v@2/3cupmilk¥u )6eggs -- beaten ¥t-I1/4cuporange marmalade¥s!û1/2cupsour cream¥r +-----sauce-----¥q )Vpowdered sugar¥pÖ1/2teaspoonsalt¥o %¹12bread slices&¥n1ó2teaspoonsgrated orange peel¥m#@2tablespoonsmilk¥l#H3tablespoonssugar¥k%!1/2cuporange juice¥j /6eggs -- separated¥i# 31/2cuphalf & half+¥hA @4ouncescheddar cheese -- shredded¥g  12eggs$¥f9 ©1cancream of mushroom soup&¥e9 ¯1/2cupgreen onions -- sliced(¥d7 11 1/2cupscooked ham -- chopped¥c# d2tablespoonsmargarine"¥b' ç1/8teaspoonground nutmeg¥a Ö1/4teaspoonsalt ¥`# ˆ1/2teaspoonbaking soda ¥_' -1teaspoonbaking powder¥^# H3tablespoonssugar¥]/ 1cupall purpose flour#¥\- M1 1/2cupsbran chex cereal¥[ N1/2cupbanana¥Z 1teaspoonvanilla ||…„ G ‰# Baked Scrambled Egg CasseroleBreakfast0:00Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer. b¥b‚?„ 9 „/ Baked English OmeletteBreakfast0:00Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt butter in a 9" frying pan. Pour egg mixture into pan. Sprinkle with Parmesan. Bake at 400~ for 20 minutes or until set and golden. Garnish with additional bacon, if desired. Serve immediately.„W„ M ˆK Baked Fluffy Orange French ToastBreakfast0:00Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown ( do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce. RäÆ–oFûд•waF!üàÁª”iHñÆ™}R(¦A @1cupcheddar cheese -- shredded¦#©1cupheavy cream*¦A @1/4cupcheddar cheese -- shredded(¦#1…2tablespoonsparsley -- chopped*¦ #5 Þ2tablespoonsscallions -- chopped'¦ ;^1/4cupbean sprouts -- chopped¦ )54dropsworcestershire(¦ 3Ä1/4teaspoonmustard -- prepared¦  1largeegg¦6LargeEggs¦ 1¦Pepper -- to taste¦Ö1/2TeaspoonSalt"¦!'[1TablespoonGrated Onions"¦!'51TablespoonBoiling Water¦ '11Bouillon Cube¦@2CupsMilk¦#h3TablespoonsFlour¦#¹4TablespoonsButter¥q1PoundMushrooms(¥~ I0add'l bacon for garnish -- opt¥}!ä1tablespoonparmesan(¥|!31tablespoonbutter or margarine&¥{9+3slicesbacon; cook -- crumble$¥z ?-1green onion -- slice thin-¥yA @1 1/2cupscheddar cheese -- shredded¥x¦1/8teaspoonpepper¥wÖ1/4teaspoonsalt .Ÿ.‚m„ ! …# Baked EggsBreakfast0:00Break egg into a lightly greased individual baking dish. Stir egg to break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley; stir to mix thoroughly. Mix in half the cheese. Top with remaining cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at 350F for 10-15 minutes or until egg is firm.„]„ E ˆ_ Baked Eggs In Mushroom SauceBreakfast0:00Wash and slice mushrooms, stems and all. Saute over medium heat in butter, stirring occasionally, for 10 minutes.|Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook, stirring, until thick.|Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep).|Break an egg into each ramekin.|Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon.|Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes. ŸŸˆ„ a  Apple Pancakes With Cinnamon Nonfat YogurtBreakfast0:00Combine the flour, egg substitute, 1 úƒn„ 3 ‡ Baked Cheddar ToastBreakfast0:00In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. J⾘~\.Úµ‘pO/ðÄ­Y;ïÚ¿›rJ%¦- C;amaretto syrup (see recipe)&¦, Eèamaretto butter (see recipe)!¦+/Y1/2cupalmonds -- sliced¦*w1/4cupamaretto¦)@1cupmilk¦( 2eggs¦'2cupsbisquick¦&$1/2teaspooncinnamon¦%#H2tablespoonssugar%¦$71/2cupapple -- * * shredded)¦#A¬2cupspancake mix, complete -- *¦"2cupswater)¦!? 1/2cupquick-cooking rolled oats¦  #+mint leaves$¦+ 1/4teaspoonground cinnamon¦ 3 Ýpeeled/cored/sliced¦ 5or other tart apples¦ 3T4granny smith apples!¦##T3tablespoonsmaple syrup"¦#%!3tablespoonsorange juice(¦ C¡1/2tes baking powder&¦3·1 1/2cupsnonfat plain yogurt+¦#73tablespoonsnonfat egg substitute¦/µ1cupall-purpose flour¦O12slicesbread#¦34largeeggs -- well beaten!¦%1/4teaspoonwhite pepper¦k1/2teaspoonnutmegcup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes with filling. .p.S„ M ‚C Amaretto Butter & Amaretto SyrupBreakfast0:00AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool before serving.h„ / Amaretto PancakesBreakfast0:00Beat pancakes ingredients together until smooth. Cook as usual.… „ 1 ‰Q Apple Oat PancakesBreakfast0:30In medium bowl, combine rolled oats and water; let stand 5 minutes. Meanwhile, heat large nonstick skillet or griddle to medium high heat (375F). Grease lightly with oil. Add remaining ingredients to rolled oats mixture; stir just until all ingredients are moistened. (Batter will be thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown. Serve with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use low-fat Bisquick if you prefer. bÛºŠfK/ùᢈmJ0úØŸ|Y=óÙǧ„b¦I+Á1/3cupchopped walnuts ¦H 7 !1ripe banana -- mashed¦G 1+1carrot -- shredded¦F 2eggs¦Eñ1cupskim milk$¦D9ÿ1cupbran flakes -- crushed ¦C$1 1/2teaspoonscinnamon¦BÖ1/4teaspoonsalt ¦A' -1teaspoonbaking powder ¦@#ˆ1/2teaspoonbaking soda6¦?Y 1/4cupBig Chief golden brown sugar -- packed¦>/µ1cupall-purpose flour3¦=#G3tablespoonsbutter or margarine -- melted¦<Ö1teaspoonsalt ¦;' -1teaspoonbaking powder¦:h1 1/2cupsflour¦9¤1teaspoonsoda¦8!%1 3/4cupsbuttermilk¦7 /3eggs -- separated¦6H1/4cupsugar¦5$1teaspooncinnamon¦4¦1cupraisins¦3#T1cupmaple syrup¦2w1/4cupamaretto!¦1 =-----amaretto syrup------¦0G1/2cupbutter or margarine -- soften¦/#w2tablespoonsamaretto"¦. ?-----amaretto butter----- 44…H„ ?1ˆ[G Fluffy Polka-Dot PancakesBreakfast0:00Breakfast & BrunchPlump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of the sugar and toss with raisins; set aside.|Beat egg whites to soft peaks; add remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until creamy. Stir in buttermilk and soda.|Sift flour, baking powder and salt and blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites.|Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle; bake, turning once.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Association ƒp„ +†  Applenut CerealBreakfast0:00BreakfastCombine the apple and banana in a medium bowl.|Coarsely grind the nuts and seeds in a food processor, blender, or nut and seed mill.|Sprinkle nuts and seeds over fruit. Add cinnamon, nutmeg, maple syrup (if using), and raisins or currants. Mix well.|Spoon into bowls and top with almond milk.|Variation: Add some chunks of peeled Fuyu persimmon or pear to this nourishing breakfast.Source#American Vegetarian Cookbook from the Fit For Life Kitchenƒj„ - …} Bran Banana BarsBreakfast 0:00Preheat oven to 375 degrees. Lightly grease 8 1/2" W 8 1/2" baking pan.|In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes or until brown on top. Cut into 12 bars.S(Internet address)#http://www.monitorsugar.com/|Source#Monitor Sugar|Description#Healthy, low-cal treats!|Yield#12 Bars dݲ xHþÖ´‡mT!ûµdE,ùÚ°‹d$¦a+ 1/4teaspoonground cinnamon"¦`#%!2Tablespoonsorange juice'¦_7M1 1/4cupnonfat or lowfat milk¦^%21/2cupEgg Exchange ¦] šOR!¦\ 9 ê3extra-large egg whites¦[ %#FRENCH TOAST¦Z1/4teaspoonvanillaN¦Y 4ounceslight Neufchatel or light cream cheese -- softened and cubedC¦Xs<1/4cupcanned, juice-packed pineapple -- crushed,undrained#¦W ?žPINNEAPPLE-CHEESE TOPPING0¦V Y mAlmond Milk (fit for Life) -- to cover¦U %;Or Currants¦T¦1/2CupRaisins*¦S;T1TeaspoonMaple Syrup -- optional¦R-k1DashNutmeg -- grated%¦Q C Ground Cinnamon -- to taste¦P uSeeds.4¦O aRSunflower Seeds or Combination of Nuts and-¦N SòRaw Almonds, Cashews, Sesame Seeds,%¦M7¸1/2CupNuts and Seeds -- raw¦L Î1/4To(¦K=1LargeApple -- coarsely grated ¦J- N1LargeBanana -- slicedded.|For French toast, in bowl whisk together egg whites, milk, orange juice and cinnamon until well blended. If baking toast immediately, preheat oven to 425'F. Spray 15x l0 x 2-inch jelly-roll pan (or cookie sheet with sides) with aerosol cooking spray. Pour egg mixture into pan. Arrange bread slices in egg mixture, turn to coat well on both sides. (If preparing ahead, cover pans and refrigerate up to 12 hours before baking).|If baking immediately, let bread stand 5 minutes to soak up liquid. Bake 10 to 12 minutes, turning bread slices over halfway through the baking time. To serve, arrange three slices bread on each plate; sprinkle with confectioner's sugar. Top with a dollop of Pineapple-Cheese Topping. Serve with remaining topping.S(Internet Address)#http://www.eggcom.com|Source#California Egg CommissionNOTES : Double, triple or quadruple this recipe to serve 4, 8 or 16. Try other low-cal toppings such as light maple syrup, fresh fruit, sugar-free fruit spreads or canned fruit packed in its own juice =±=ˆh„ 7  {Any Fruit Coffee CakeBreakfast0:00Preheat oven to 350 degrees.|In a saucepan, combine choice of fŠC„ oc!ƒBaked French Toast With Pineapple- Cheese ToppingBreakfast0:00Breakfast VegetarianIn blender container or food processor bowl (or use electric mixer), place the pineapple, cream cheese and vanilla. Cover and process briefly so some chunks of pineapple remain. Cover and refrigerate until nee ZΦzW= þèé„hQ,úâ¾¥€U.Ѩ–yZ¦~1/2teaspoonvanilla¦}!+1/2cupwhole milk¦| 4eggs&¦{#-½8tablespoonsjam (any flavor)0¦zKœ8slicesFrench bread -- 1/2-inch slices'¦y1ó1/2teaspoongrated orange peel$¦x#)V2tablespoonspowdered sugar(¦w=i1/4cupcream cheese -- softened"¦v1Þ1/2CupWalnuts -- Chopped¦u¹1/4CupButter!¦t/µ1/2CupAll-purpose flour¦sH1/2CupSugar¦r1TeaspoonVanilla¦q@1CupMilk"¦p ;2Eggs -- Slightly beaten¦o¹1CupButter¦n w1/4TeaspoonMace"¦m+ 1TeaspoonGround cinnamon¦lÖ1TeaspoonSalt"¦k!' -1TablespoonBaking powder¦jH1CupSugar¦i/µ3CupAll-purpose flour¦h! 11/3CupCornstarch¦gH1 1/4CupSugar ¦f!#Í2TablespoonLemon juice¦e1CupWater¦d 4CupFruit%¦c C³Sifted confectioner's sugar/¦bIœ6slicesFrench bread -- (1-inch-thick)ruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice.|Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.|In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.|Cut in the 1 cup butter until mixture resembles fine crumbs.|Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended.|Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.|Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts.|Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool.NOTES : Recipe By: Better Homes and Gardens Cookboo *™*ˆ„ QŒ)}Turkey Sausage and Potato FrittataBreakfast0:00BreakfastIn 11-inch non-stick, oven-proof s„c„ ;1‡= Jam-Filled French ToastBreakfast0:00Breakfast & BrunchCombine cream cheese, powdered sugar and orange peel. Spread evenly on 4 slices of French bread.|On each of the remaining slices, spread 2 teaspoons of jam. Make a "sandwich" from the bread topped with the cream cheese mixture and the ones topped with jam.|Combine eggs, milk and vanilla. Lightly spray a skillet with nonstick spray; heat until hot. Dip sandwiches into egg mixture (coat both sides). Cook in skillet until golden brown. Top with 2 teaspoons jam and serve.S(Internet Address)#http://www.wheatfoods.org/|Source#Wheat Foods Council _庙fS$Ôžf-êͱ“d3彦‰x_§ % ÕBlack pepper§ ÖSalt§1/2teaspoonwater§2largeeggs%§ C"tomatoes; sliced -- garnish)§ KËchili or taco sauce -- optional§ 7Âtomato sauce, ketchup.§%;14 ounces cangreen chiles -- chopped,§E ê2/3cupextra-sharp cheddar -- shred§¦1/4teaspoonpepper§ Ö3/4teaspoonsalt§ #@6tablespoonsmilk)§ #32tablespoonsbutter or margarine§ 8largeeggs6§ !O ]1Tablespoonchopped fresh parsley -- optional5§Q2Packagesfrozen egg substitute -- defrosted3§I¦1/2Teaspoonpepper -- or to taste, divided1§EÖ1/2Teaspoonsalt -- or to taste, divided§ +W1/4-inch slices,§EJ1Largeonion -- halved and cut into§ slices0§K2Poundsred potato -- cut into 1/4-inch§!ÿ1Tablespoonolive oil(§=1PoundTurkey Breakfast Sausage¦ )cNonstick spraykillet, over medium-high heat, saute turkey sausage 5 to 7 minutes or until turkey is no longer pink. Drain well, remove sausage and reserve, Wipe skillet with paper towel.|Add oil to skillet. Layer 1/2 of potato and 1/2 of the onion slices, sprinkling with 1/4 teaspoon each salt and pepper. Repeat with re- maining potato, onion, salt and pepper. Cover skillet and cook vegetables 15 to 20 minutes or until vegetables are tender, gently stirring 1 to 2 times. Remove skillet from heat and cool 5 minutes. Carefully fold in cooked sausage, not breaking potato slices. Pour egg substitute over turkey and potatoes.|Bake, uncovered, at 325 degrees F. 30 to 35 minutes or until knife inserted in center comes out clean. Allow to set 5 minutes.S(Internet Address)#http://www.turkeyfed.org|Source#National Turkey FederationServing Ideas: Loosen sides and invert on large platter. Sprinkle with parsley, if desired. Cut frittata into 10 wedges. aÐa‡u„ Q ‹+‚QPlain Omelet with Potato and OnionBreakfast0:10Mix together all ingredients except the but„,„ 3 ˆ Acapulco Baked EggsBreakfast0:00Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.ter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautied onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.Description#Your basic Midwestern version of a French omelet with sautied onionNOTES : An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, sautied vegetables, fruit, sour cream or cream cheese [Ϋ|aC þÌ°ŒX7éÔ¬~lH.⸌z[§1!"û12ouncessour cream§0 "4eggs)§/="h8ouncesswiss cheese -- shredded'§.9"+1/2poundbacon; cook -- crumble§-3"ó19single-crust pastry'§,#/!;2tablespoonsdiced brie cheese§+ '!Ösalt & pepper!§*'! d2teaspoonscream or milk§) !2eggs+§(#/!¹2 1/2tablespoonsbutter -- divided%§' C! jpeel- core and thinly slice§& !1/2apple'§%1 ¶1/8teaspoonpaprika (optional)!§$- O4slicesbread -- toasted§# 3 4eggs -- hard boiled1§"O ÿ3/4cupgrated Parmesan cheese (optional)!§!% Õ1/8teaspoonblack pepper§  Ö1/8teaspoonsalt/§M ô3cupsWhite Sauce - Medium -- favorite§- ß3cupssliced mushrooms §) J1/2smallonion -- diced§! ¹1tablespoonbutter§!œ1tablespoonoil,§!;¢1tablespoonclarified butter or oil §+41mediumpotato -- diced/§#?N3tablespoonschopped onions -- sautied UU…'„ m ‡{MCreamed Mushrooms on Toast with Hard-Boiled EggsBreakfast0:15Brown onions in butter and add mushroom slices; sauti until slightly|tender.|Prepare favorite White Sauce, stir into mushrooms and onions. If using|cheese, add it now. Add salt and pepper to taste.|Chop up egg whites into small dice and crumble yolks.|Make toast, cut into diagonals and lay on individual plates, slightly|separated. Spoon equal amounts of creamed mushrooms generously over toast|and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle|with paprika and serve immediately.Cuisine#American|Description#Sautied onions and mushrooms in a white sauce, served on toast withNOTES : [É[‚j„" M „q Bacon And Cheese Breakfast PizzaBreakfast0:00Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.„3„! = ˆ Apple-Brie Cheese OmeletBreakfast0:00Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp. cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2 Tbsp. butter in omelette pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelette, beating to lighten but still allowing it to set on the bottom. Fill with sauteed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate. Source: Dairy Hollow House, Eureka Spgs., AR QϬ”pT?.Ò®ŽvR$͸œzT<%ëÒ¹wQ#§N ?%ÀOr Dried Pear -- chopped#§M =%R1Dried Apricot -- chopped§L +%‰Or Cranberries§K %%¨Or Cherries§J %%;Or Currants§I%¦1/4CupRaisins§H'%ã1/4CupChopped Dates§G !%ËOr Barley§F% 1/2CupKumut#§E3%]1/2CupTriticale -- rolled§D+%”1/2CupSpelt -- rolled§C#%¸1CupRolled Oats§B %Variety.3§A _%ÈExperiment With Different Ingredients for§@)$ç3/4cupsunflower nuts+§?G$ã1cupcandy-coated chocolate pieces!§>1$ ¸2cupsCalifornia Raisins§=$µ1/2cuphoney§<'$f1/2cuppeanut butter!§;1$Ì3cupsquick cooking oats+§:C#,3/4cupfresh or frozen blueberries+§9#7#¹4tablespoonsbutter, or margarine*§8 # 1egg§7#@1cupmilk§6#Ö1/2teaspoonsalt!§5'# -3teaspoonsbaking powder§4#H1/2cupsugar §3/#µ2cupsall-purpose flour.§2#="{2tablespoonsfresh parsley -- chopped ii‡„# / cBlueberry MuffinsBreakfast 0:00Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper baking cup liners; set aside. In a bowl, sift together flour, sugar, baking powder and salt; add frozen blueberries, and make a well in the center. Pour the milk into a 2 cup glass measure and add egg and butter; blend well. Pour liquid all at once into flour well. (This method allows you to mix the batter with fewer strokes, avoiding overtiring.) Making 12 to 15 full circular strokes that scrape the bottom of bowl; stir just until dry ingredients are moistened. Batter 'should' be lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy). Makes 12.NOTES : * Melted and cooled. Shar McCormack ³³„I„$ E†Kk Raisin Peanut Butter GranolaBreakfast0:10SnacksHeat oven to 300 degrees F. Sprinkle oats in jelly roll pan (cookie pan with sides).|In small saucepan, combine peanut butter and honey. Cook over medium heat until mixture boils, stirring constantly. Pour over oats; toss to coat.|Bake at 300 degrees F for 15 to 18 minutes or until mixture is golden brown, stirring once or twice. Cool completely.|Break into pieces. Combine with raisins, candy and sunflower nuts.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Association|T(Bake Time)#0:18 ¨¨„T„% ˆW MuesliBreakfast0:00BreakfastIn a blender or spice/nut grinder, grind filberts and pecans into coarse crumbs or powder, depending on preference. Combine all ingredients in an airtight container. For each serving, place a heaping 1/3 cup in a bowl and top with lowfat soy, oat, or rice milk.|*If you can't find these ingredients in your local health food store or co-op, or unable to find them on the web, just substitute more rolled oats.|IDEA: During the summer months, try substituting some or all of the dried fruit with dried fresh berries. Yum!Source#http://www.livrite.com/raw.htm DͱfO?!ã½ ŠVC&ã¾›X>!õÀqD*§jC(Ø1tuberefrigerated crescent rolls§i' N1/2mediumbanana0§hG'`1teaspoonshredded coconut -- (otional)2§gI'¹2teaspoonsraspberry spread -- * see note)§f!5' _1tablespooncreamy peanut butter§e)'ñ16flour tortilla§d '&—Cooking spray$§c+& 1/2teaspoonground cinnamon§b&Ö1/2teaspoonsalt §a#&ˆ1/2teaspoonbaking soda"§`!'& -1tablespoonbaking powder §_/&µ2cupsall-purpose flour§^'&ô1/2cupfat-free milk§]%&ú1cupregular oats§\ &*mashed1§[I& !1 1/3cupsripe banana -- (about 2 large)§Z& 1largeegg§Y!&Ú2largeegg whites#§X#'&7tablespoonsvegetable oil §W1&Ì1cuppacked brown sugar§V '%f4Pecans -- raw§U +%r10Filberts -- raw §T %Î8To§S !%unblanched&§R9%Y1/4CupAlmonds -- raw, whole,§Q 7%¸Rolled Oats -- ground§P +%¸Dried Fruit In:0§O Y%“To Prevent Stickiness Roll the Chopped ÿÿ…}„& 5_‰[ Banana-Oatmeal BreadBreakfast0:00Breads June '99Preheat oven to 350:.|Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.Source#Cooking Light, June 1999, p.140|Copyright#) Cooking Light dd…„' ) ‰q Banana BurritoBreakfast0:00* Use the red low calorie (8 calorie per spoon) raspberry spread. 1. Lay tortilla on flat surface; spread evenly with peanut butter and raspberry spread. Sprinkle with coconut, if desired. 2. Place banana on edge of tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on High 35 seconds. This serving provides: 1 fat; 1 protein; 1 bread; 1 fruit; 20 optional calories. (Add 5 optional calories if coconut is used.) Per serving: 232 calories, 7 g protein, 10 g fat, 31 g carbohydrate, 49 mg calcium, 216 mg sodium, 0 mg cholesterol, 3 g dietary fiber. Source: "Weight Watchers Favorite Homestyle Recipes." -ë-ƒ:„) E]…I Blueberry Buttermilk MuffinsBreakfast0:00Cakes MuffinsSift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake at 400F til golden brown, for 20 -30 minutes.|Makes 24 muffins„„( K ‡A Bacon 'n Eggs Crescent SandwichBreakfast0:00Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set. Kصž…sX0üàÄ©nM6úá¿—…b>ÿУwK)¨#3+~2tablespoonssliced black olives)¨?+Ê1/3cupminced green bell peppers*¨;+ ‘1 1/2cupsshredded Cheddar cheese,¨G+Ó3cupsshredded Monterey Jack cheese¨+Ö1/4teaspoonsalt ¨'+ -1teaspoonbaking powder!¨/+µ1/2cupall-purpose flour ¨'+~1teaspoonTabasco sauce¨ +8eggs%§7*T1/2CupMaple syrup -- Warmed§~#*d3TablespoonsMargarine§}*O4SlicesBread§|*$1/2TeaspoonCinnamon§{*ñ1/2CupSkim milk§z*2LargeEggs§y)* N1LargeBanana -- Ripe§x#)L1 1/2cupsBlueberries§w)¹4ouncesButter§v!)%1cupButtermilk§u ))2Eggs -- beaten§t)Ö1/4teaspoonSalt§s)H3/4cupSugar§r)¤1/2teaspoonSoda%§q') -1 1/2teaspoonsBaking powder§p)h2 1/2cupsFlour§o (2eggs§n(+1/2poundbacon§m(@1/2cupmilk §l 7( =4cheddar cheese slices%§k!-(J1tablespoononion -- chopped jjƒ„* E „q eBanana Cinnamon French ToastBreakfast0:00Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inch pan.|Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.|Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.Serving Ideas: Pass warmed syrup separately. 99…C„+ S[‡E ‚Caliente Cheese and Egg Brunch DishBreakfast$0:35Brunch CheeseLightly grease a 9-inch square pan. Heat oven to 375 degrees.|Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes.|Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles.|Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa.Serving Ideas: Serve as appetizers or brunch dish with salsa.NOTES : * This will make 36 appetizers or about 8 brunch-sized servings ]Ó½™uR6óܾ–m;#ôÓ¼™c:ûßÉ­‘o]¨& .3eggs¨%/.µ1cupall-purpose flour¨$.Ö1/4teaspoonsalt¨#.d1/2cupmargarine¨".1cupwater¨!!.ø2cupsCanola oil¨ %-Š1/2cupchopped nuts¨+-¼1cupchopped raisins&¨3-À1 1/2cupspeeled grated apple¨-¤1/2teaspoonsoda¨-Ö1teaspoonsalt ¨'- -1teaspoonbaking powder¨-h2cupsflour¨#-Í1teaspoonlemon juice¨#-@3tablespoonsmilk¨ -2eggs¨-H2/3cupsugar/¨K-1/3cupbutter or margarine -- softened&¨3,01TeaspoonCinnamon substitute%¨!-,¹1TablespoonButter -- Melted¨#,H2TablespoonsSugar¨,@1/2CupMilk ¨-,á1/4CupSeedless raisins¨ 1, 1Egg -- Well beaten¨,Ö1/2TeaspoonSalt ¨ #!,s4TablespoonsShortening!¨ ', -4TeaspoonsBaking powder!¨ ##,ÿ4TablespoonsBrown sugar¨ ,h2CupFlour*¨ #5+ )2tablespoonschopped green chiles JJƒ2„, ; …C ]Cinnamon Breakfast CakeBreakfast0:00Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin.|Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435 F) 20-25 minutes.NOTES : Mrs. Murray Nevin, Stoneboro, PA 77…E„- =]…?ƒ9Tiny Raisin Apple LoavesBreakfast0:00Bread DessertCream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice.|Sift together dry ingredients; stir into creamed mixture just until moistened.|Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans.|Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Association|Description#Bake these fruity little loaves ... give as a gift in the loaf pans|Yield#3 loavesNOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour ÷÷†„. +[‰Y- Mexican ChurrosBreakfast0:40Pastry SnacksHeat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.|Remove from heat. Beat in eggs all at once and continue beating until smooth.|Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.|Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.|Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.Description#Churros, or Crullers, are to the Spanish and Mexicans what doughnuts FèÁsD à¡{QBç¼—k<⸕oF&¨=;1 ù5cupsfrozen O'Brien potatoes#¨<#'12tablespoonsvegetable oil ¨;-1 1/2lb.diced cooked ham'¨: E0 ”4pitted prunes -- for garnish"¨930«1pintplain nonfat yogurt2¨8K0›1 1/2cupsnatural wheat and barley cereal,¨7I0 ”1cuppitted prunes (about 6 ounces))¨6901 1/3cupsunsweetened applesauce"¨5//+18slicesbacon -- uncooked(¨4 G/ 36Bays English Muffins -- split2¨3 ]/USalt and fresh ground pepper -- to taste#¨2)/ %1/2teaspoondried dillweed ¨1 /šOR'¨0!1/r1tablespoonsnipped fresh dill#¨/3/¿1/4cupred pepper -- diced<¨.i/N1cupchopped fresh asparagus -- blanched or frozen,)¨-=/Æ3ouncessmoked salmon -- chopped5¨,#K/K2tablespoons(2 ounces) crumbled blue cheese,¨+I/À1cupMonterey Jack cheese -- grated¨* )/2eggs -- beaten/¨)%=/i18 ounce packcream cheese -- softened$¨(+. 1/4teaspoonground cinnamon¨'.H1/4cupsugar ::…B„/ 71‰ Harvest Brunch QuicheBreakfast0:00Breakfast & BrunchIn food processor or mixer, beat cream cheese and eggs together until blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper.|Arrange muffin halves in a single layer on foil-lined baking sheet. Spoon about 1/4 cup quiche mixture onto each.|Wrap each muffin half perimeter with 1-1/2 slices of bacon, securing ends with tooth picks. Bake in a preheated 375 degree F oven 25 to 30 minutes or until top is lightly browned.|Remove from oven and let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh dill. Serve warm or at room temperature.S(Internet Address)#http://www.bays.com|Source#Bays Corporation 77ƒE„0 9„qC Easy Breakfast ParfaitBreakfast0:00BreakfastCombine applesauce and 1 cup of prunes. For each serving, in a 9 to 10 ounce stemmed goblet, layer 1/4 cup cereal, 1/4 cup yogurt, 1/2 cup applesauce-prune mixture and another 1/4 cup yogurt.|Top with 2 Tbsp. cereal and garnish with a prune. Serve immediately, or refrigerate up to 4 hours before serving.S(Internet Address)#http://www.virginiaapples.org|Source#Virginia Apple Growers Association ««„Q„1 3…/!‚ Easy Potato SkilletBreakfast0:20BreakfastIn a non-stick pan saute ham lightly. Add 2 Tablespoons oil and O'Brien potatoes and saute until lightly browned, about 15 minutes. Break eggs into small bowl with chiles (if used) and mix lightly.|Add to skillet and cook, stirring until eggs are in soft curds. Increase heat to high; mix eggs and potatoes together until heated through.S(Internet Address)#http://www.eggcom.com|Source#California Egg CommissionNOTES : While still frozen in the package, bang frozen potatoes on counter top to break up frozen lumps and make cooking easier. Sج†hCÓ³p['Ѽž{W0Úµ•yS#¨U343/4cupbutter or margarine¨T4Ö1/2teaspoonsalt¨S4ó2teaspoonsdill weed"¨R!'4 -1tablespoonbaking powder(¨Q=4{1/4cupfresh parsley -- chopped(¨PA4 @1cupCheddar cheese -- shredded$¨O/42 1/2cupsall purpose flour!¨N ;3ªMint sprigs for garnish ¨M!#3Í1tablespoonlemon juice¨L#3µ2tablespoonshoney¨K 3Ssegments1¨J Y3 ±2pink grapefruit -- peeled and cut into¨I%3!1 1/2cupsorange juice1¨HI3 ”1 1/2cupspitted prunes (about 9 ounces)¨G 3Ssegments@¨F w3 |2navel oranges (about 2 medium) -- peeled and cut into¨E3$1/2teaspooncinnamonB¨Ds3“2cupsGranny Smith or Stayman apples -- peeled and sliced(¨C#12 ¸6tablespoonsCalifornia raisins"¨B/242mediumbananas -- sliced¨A'2f1cuppeanut butter#¨@ =2“4flour tortillas (8-inch))¨??1Ì1/4cupcanned diced green chiles%¨>71Å1LargeCalifornia Fresh Eggs NN….„2 ]1…-G‚gBreakfast Raisin-Banana Tortilla Roll-UpBreakfast0:00Breakfast & BrunchFor each sandwich, spread 1 side of 1 tortilla with 1/4 cup peanut butter. Cover with half of 1 sliced banana and sprinkle with 1-1/2 tablespoons raisins.|Roll tortilla up tightly; cut in half to serve. Repeat to make 3 more sandwiches.|Sandwiches can be made up to 12 hours in advance, wrapped tightly in plastic wrap and refrigerated.S(Internet address)#http://www.calraisins.org/|Source#California Raisin Marketing AssociationNOTES : The following mixture can be substituted for the peanut butter. In bowl mix 8 ounces cream cheese, softened, with 2 teaspoons honey and I teaspoon grated orange peel .ü.ƒJ„4 3 †K Cheddar Dill SconesBreakfast0:00Preheat oven to 400.|In medium bowl, combine all ingredients except butter, eggs and half and half.|Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute).|Divide dough in half; roll each into an 8" circle. Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned.„„3 I…WC Breakfast Apple Citrus CompoteBreakfast0:00BreakfastIn 2 to 3 quart saucepan combine apples, prunes and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey, juice and cinnamon.|Cool, cover and chill. Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs.S(Internet Address)#http://www.virginiaapples.org|Source#Virginia Apple Growers Association WÛ» †l@&òϬbL5ýÄ£~R!úè®—nW¨q7@1/4cupmilk&¨p97G1/2cupcooked mashed potatoes¨o72largeeggs7¨n[71/2cupbutter or margarine (1 stick) -- cut up¨m 7™DOUGH$¨l56 3/4CupConfectioner's sugar.¨k;6X1 1/2TeaspoonInstant espresso powder)¨j!56 @3TablespoonStrong brewed coffee"¨i ?6----------GLAZE----------¨h!6”1TablespoonHot water6¨g!O62TablespoonInstant espresso dissolved in....¨f!6û1CupSour cream¨e62TeaspoonVanilla¨d62LargeEggs¨c6H1CupSugar+¨bC6 3/4CupUnsalted butter -- softened¨a6Ö1/4teaspoonSalt ¨`#6ˆ1/2teaspoonBaking soda ¨_'6 -1TeaspoonBaking powder¨^6h2CupFlour¨] 16-------CAKE-------¨\5¦2/3cupraisins)¨[95Ù1 1/2cupsquick oats -- uncooked¨Z5Ö1teaspoonsalt¨Y5@1 1/2cupsmilk¨X51 1/2cupswater¨W'41/2cuphalf and half"¨V ;42eggs -- slightly beaten ‹—‹„„6 W †] SCoffee Coffeecake With Espresso GlazeBreakfast0:00Into a bowl, sift together the flour, baking powder, soda, and salt.|In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.|Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.NOTES : A 1989 Gourmet Mag. favorit‚e„5 71ƒG Creamy Raisin OatmealBreakfast0:00Breakfast & BrunchBring water, milk and salt to a boil; stir in oats and raisins. Reduce heat and cook slowly for 5 minutes, stirring occasionally.|Cover, remove from heat, and let stand several minutes before serving.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Associationchine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.|To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.|Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.|Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#12 BunsNOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired  U †E„8 ; ‰E Holiday Honey DoughnutsBreakfast 0:00Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350 degrees F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.|Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well.|Makes 3/4 cupS(Internet address)#http://www.honey.com/|Source#The National Honey Board|Yield#12 doughnutsServing Ideas: Serve with honey to drizzle on filled doughnuts.‰„7 GqŽ O9Cinnamon Cocoa Breakfast BunsBreakfast 0:00Bread Machine Recipes Breakfast/ BrunchTo make dough: Measure all dough ingredients into bread ma$ ^ÚÀŸ‡N:íĉnBÿ×À¤y^G-æÅ£{^© #9¸4cupsrolled oats%© #+8µ2tablespoonshoney -- kosher© +8Á1/4cupchopped walnuts© )8Ç1/4cupchopped apples&©98§1/4cupchopped dried apricots© /8 ôHONEY NUT FILLING© '8vegetable oil©8@1/4cupmilk© '8 1egg -- beaten(©#18¹2tablespoonsbutter -- softened©8Ö1/2teaspoonsalt©8h2cupsflour%©#+8µ2tablespoonshoney -- kosher@¨#a8£2tablespoonswarm water (105 degrees to 115 degrees F))¨~%18Ø11/4 ounce paactive dried yeast¨} )7VPowdered sugar¨| 7 ”TOPPING$¨{+7 1/2teaspoonground cinnamon&¨z!/7Ý1tablespoonunsweetened cocoa¨y7H1/4cupsugar2¨x!G71tablespoonbutter or margarine -- melted¨w 7ˆFILLING6¨vQ7•2teaspoonsFleischmann's. Bread Machine Yeast¨u7H1/2cupsugar¨t#7B3 1/4cupsbread flour¨s7Ö1teaspoonsalt#¨r371/4cupwater (70: to 80:F) large bowl, combine oats, rye, wheat, wheat germ, coconut, sunflower seeds, nuts and sesame seeds. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.|Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients.|Spread mixture in two 13 W 9 W 2-inch pans or on 2 large cookie sheets with raised edges. Bake in preheated 300-degree oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer. Cool on racks.|Stir in the dried fruit that has been chopped into bite-sized pieces.|You can put this into containers and keep in cool dry place for up to 6 months. Do not refrigerate.|Yield: About 10 cups.Yield#10 cupsNOTES : ** Use a variety of dried fruits for interesting taste: raisins, dates, apricots, apples, peaches, etc W‘W„6„: 7…i'Strawberry Brie BitesBreakfast0:00AppetizerPreheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.|Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.|Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.S(Internet Address)#http://www.bays.com|Source#Bays Corporation|Yield#2 dozenNOTES : Brie bites may be prepared up to 30 minutes before broiling‡g„9 9[Œ9'iNutritious Granola MixBreakfast0:40Fruits SnacksGranola mix: In a' EÕ¨‹mK íÀ“{cH ûѦ{T(øÌ¥€_E©%;Ö1teaspoonsalt©$#;ˆ1teaspoonbaking soda"©#!'; -1tablespoonbaking powder$©"/;µ2 2/3cupsall-purpose flour)©!?: <1/2cupsliced almonds -- toasted-© C:í1/2ounceBrie cheese -- rind removed)©9: 1 1/2cupsstrawberries -- sliced$©5:È1/2cupstrawberry preserves(© G: 34Bays English Muffins -- split(©?9V2cupsdried fruit -- **see note'©+9ñ1 1/2teaspoonsvanilla extract"©+9 1teaspoonground cinnamon%©-9Ö1/2teaspoonsalt -- to taste©9Ä1/4cupmolasses©9µ1/4cuphoney©93/4cupwater*©A9]3/4cupsafflower oil -- or Canola*©A9F1/2cupdark brown sugar -- packed0©M9»1/4cupsesame seeds -- dried and hulled(©79 š1 1/2cupsmixed nuts -- chopped©+9½3/4cupsunflower seeds©'91cupdried coconut©!9Y3/4cupwheat germ*©A9¤1/2cupwheat flakes -- * see note(© =9 ¼1/2cuprye flakes -- * see note €€„|„; 9†S‚W Cranberry Raisin BreadBreakfast0:00BreadIn a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly.|Add flour mixture and stir until just moistened. Fold in raisins and cranberries.|Pour into a 9"x 5"x 3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes.|Cool in pan 10 minutes; remove from pan and cool on a rack.S(Internet Address)#http://www.wheatfoods.org/|Source#Wheat Foods Council|Description#Mmmmmm . the aroma of bread wafting from the oven often evokes|Yield#16 slices HÕ¹›x?÷Ó´“cK( óÛ½š}lG5Ъ‰dH©B=Ö1/4teaspoonsalt"©A'= -1/4teaspoonbaking powder©@)= ‚2/3cupunsifted flour#©?3=Ç3/4cupchocolate -- ground-©>G=1/2cupbutter or margarine -- melted©==1teaspoonvanilla©<=H3/4cupsugar©; =2eggs"©:1<Y1/2cupalmonds -- chopped©9 < 2egg©8<1teaspoonvanilla ©7)< ”12ounceschocolate chip©6#<2tablespoonswater©5<H1/2cupsugar©4<¹1/3cupbutter©3<Ö1/4teaspoonsalt ©2#<ˆ1/4teaspoonbaking soda©1<h3/4cupflour-©0K;:1cupcranberries -- coarsely chopped©/); 1/2cupgolden raisins©.%;!1/4cuporange juice!©- ;;ÞGrated rind or 1 orange ©, 9;¢Grated rind of 1 lemon"©+ ;;2eggs -- slightly beaten6©*Y;€3/4cupreduced-fat cottage cheese, small curd ©)-;I1/2cuporange marmalade©(#;ÿ1/2cupbrown sugar©';d1/2cupmargarine(©&!/;`1/4tablespoonpumpkin pie spice 3×3ƒ „= 7 …u Award Winner BrowniesBrownies0:00Heat oven to 350:. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9" square pan. Bake at 350: for 20-30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake like brownies use 9" pan and longer baking. Cut into squares.„%„< + ˆ Almond BrowniesBrownies0:00Combine flour, baking soda and salt in small bowl and set aside. In saucepan, bring butter, sugar and water just to a boil. Remove from heat and add 6 oz of chocolate chip morsels and vanilla. Stir until smooth. Place chocolate mixture into a mixing bowl. Add eggs one at a time and beat well after each egg. Blend in flour mixture. Stir in remaining chocolate chip morsels and the chopped almonds. Spread into a 9 in. square baking pan and bake for 30 minutes in a 325 degree oven. Cool and cut into squares. YÛª•uL*óÛ³sI+檎xfI3 Ì­kY©] @3Eggs©\@H1cupsugar)©[;@i1packagecream cheese -- (3 oz.)©Z#@¹5tablespoonsButter;©Y_@î1packageBaker's German Sweet Chocolate -- (4 oz.)&©X=?Š1CupChopped Nuts -- optional©W?h1CupFlour©V?1TeaspoonVanilla©U ?3Eggs©T?H1CupSugar©S?d3/4CupMargarine9©R]? 4SquaresBaking Chocolate, Unsweetened -- Baker's©Q ->--finely chopped&©P7> ñ4ouncesbittersweet chocolate©O#>©1/2cupheavy cream'©N;>¨1/4cupblack currant preserves©M>Ö1/4teaspoonsalt!©L/>µ1/2cupall-purpose flour%©K#+>Á3tablespoonscreme de cassis©J>H3/4cupsugar4©I _>ž2extra large eggs -- at room temperature©H+> 1/2cupunsalted butter&©G7> s2ouncesunsweetened chocolate©F'>53/4cupboiling water©E >--divided.©DA>É4teaspoonsblack currant flavored tea"©C1=Þ1/2cupwalnuts -- chopped/ch square baking pan. In a 1-cup glass measuring cup, pour the boiling water over 2 teaspoons of the tea; let steep for 5 minutes, then strain through a very fine strainer. In a small heavy saucepan over low heat, melt the unsweetened chocolate with the butter; set aside to cool for 10 minutes. In a small bowl with an electric mixer on high speed, beat the eggs until they are well beaten, then gradually beat in the sugar; continue beating until the mixture thickens slightly. Reduce the mixer speed to low; beat in the chocolate mixture, 2 tablespoons of the strained tea, and 1 tablespoon of the creme de cassis. Fold in the flour mixed with the salt, just until blended. Pour the batter into the prepared pan; bake for 25 to 30 minutes, or until the brownies are shiny and firm on top and begin to shrink from the sides of the pan. Cool for 10 minutes on a cake rack. Combine remaining 2 tablespoons creme de cassis and 1 tablespoon of the strained tea; brush over the top of the brownies. Cool completely.|In a small saucepan over moderate heat, melt the preserves, stirring often to prevent burning. Strain and brush over the top of the brownies. In a small heavy saucepan over moderately high heat, bring the cream to a boil; remove from heat and stir in the remaining 2 teaspoons of the tea. Let steep for 5 minutes; strain through a very fine strainer and return to the saucepan. Return to a boil, then pour over the chopped chocolate in a small bowl; let stand for 1 minute, then beat with a wire whisk until smooth. Spread the ganache in an even layer over the preserves. Refrigerate until the ganache is partially set, then score the top into bars. Store in the refrigerator, lightly covered with plastic wrap. Serve at room temperature. Note: Other fruit-flavored teas, liqueurs and preserves, such as raspberry and apricot, may be substituted for the black currant tea, creme de cassis and preserves. A‘A„L„? ? ‡ 5Baker's One Bowl BrowniesBrownies0:00Heat oven to 350 degrees.|Microwave chocolate and margarine in large microwaveable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted.|Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13x9 inch pan.|Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.|Cool in pan; cut into squares.|Makes 24 fudgy brownies.NOTES : For cakelike brownies, stir in 1/2 Cup milk with eggs; use 1 1/2 cups flour.t„> W ž} Black Currant Tea And Cassis BrowniesBrownies 0:00Preheat oven to 350 degrees; butter an 8-in. ÔÔ†(„@ 7 Œ Cream Cheese BrowniesBrownies0:00Melt chocolate with 3 Tbsp. butter over low heat, stirring constantly. Cool.|Cream remaining butter with cheese. Gradually add 1/4 cup sugar; cream well after each addition. Blend in 1 egg, 1 Tbsp. flour and 1/2 Tsp. vanilla. Set aside.|Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thick and light in color. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, nuts, 1 tsp. vanilla and almond extract.|Spread about half in a greased 8 or 9" square pan. Spread cheese mixture over top; spoon on remaining chocolate batter. Zigzag through batters with spatula to marble.|Bake at 350 degrees for 35 to 40 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 jãÁœ€S4éÑŸyY3þÄ–tT,÷áÀŒj©v!!B½1tablespoonthin cream1©uKB s3Squaresunsweetened chocolate -- melted©t 3B2Eggs -- well beaten©sBH1cupsugar©rB¹1/2cupbutter©qB¤1/2teaspoonsoda%©p'B -1 1/2teaspoonsbaking powder©oB$1/3teaspooncinnamon©n%B k2 1/4cupssifted flour+©m?Aq1packageflaked coconut -- (7 oz.)7©lWAŽ1packagesemisweet chocolate chips -- (12 oz.)2©kUAy1cansweetened condensed milk -- (14 oz.)#©j)Ag1/2teaspoonalmond extract©i+AÁ1cupchopped walnuts#©h)Ag1/4teaspoonalmond extract/©gKA“1/2cupmargarine or butter -- softened©fAH1/4cupsugar"©e3A22cupsBisquick baking mix#©d)@g1/4teaspoonalmond extract©c%@Š1/2cupchopped nuts*©bA@ 1/2cupunsifted all-purpose flour©a@Ö1/4teaspoonsalt"©`'@ -1/2teaspoonbaking powder©_@1 1/2teaspoonsvanilla©^!@h1tablespoonflour xx…„A = ‰7 Coconut-Macaroon SquaresBrownies0:00Heat oven to 350 degrees.|Mix baking mix, sugar, margarine and 1/4 tsp. almond extract. Press in ungreased rectangular pan, 13x9x2 inches.|Bake until light brown, 12 to 15 minutes.|Mix walnuts, 1/2 tsp. almond extract, milk and coconut. Spread over baked layer.|Bake until golden brown, about 20 minutes.|Immediately sprinkle chocolate chips evenly over top. Cover with cookie sheet and let stand until chips are melted, 4 to 5 minutes; spread carefully.|Cool; cut into about 1 1/2" squares.|Makes 48 squares.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 gg…„B 9 ‰] Chocolate Cream WafersBrownies0:00Sift flour once, measure, add cinnamon, baking powder, and soda, and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add eggs, chocolate, and cream, and beat well. Add flour, a small amount at a time. Beat after each addition until smooth.|Roll into thin sheet on slightly floured board. Cut in squares and bake in hot oven (400 degrees) 6 minutes. Put squares together with Butter Frosting. (See recipe in frosting section.)|Makes 2 1/2 dozen cookies or 15 cream wafers.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 44…H„C = Š? Chocolate Chunk BrowniesBrownies0:00Cut 1/2 Pkg. of the chocolate into large chunks.|Mix flour, baking powder, salt and baking soda; set aside.|Melt butter in saucepan; add sugar. Blend in egg and vanilla. Gradually stir in flour mixture. Stir in chocolate chunks and 2/3 cup coconut. Spread in greased 9 inch square pan.|Bake at 350 degrees for 35 minutes. Cool in pan.|Meanwhile, melt remaining chocolate in saucepan over very low heat, stirring constantly. Cool slightly; stir in sour cream.|Spread over top of brownies. Sprinkle with remaining coconut.|Chill until firm, about 10 minutes. Cut into squares.|Makes 16.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 T¶œkI$ á¾¢[>,ù½šyP:ÕÄ«‚qTªE1teaspoonvanillaª E 1egg&ª=Ey1cansweetened condensed milkª 'E***FILLING***ª  E 1egg/ª KE“1/3cupmargarine or butter -- softened0ª IE<1packagepillsbury plus yellow cake mixª  !E***BASE***&ª  ED Óglaze (see frosting section)ª)D <1/4cupsliced almonds ª1DI1cancherry pie filling9ª[DÚ1packagebetty crocker supermoist white cake mixªD1/4cupwaterª!Dû1cupsour creamª D3eggsªC1teaspoonvanilla!ª 9C 1Egg -- slightly beaten ª#Cˆ1/4teaspoonbaking soda©CÖ1/2teaspoonsalt ©~#!Cû3tablespoonssour cream'©}?C*1cupfirmly packed brown sugar©|C¹1/3cupbutter"©{'C -1/2teaspoonbaking powder©z/Cµ1cupall-purpose flour.©yCCé1 1/3cupsBaker's Angel Flake Coconut©x )C-- into chunksG©wuC>2packagesBakers German's Sweet Chocolate -- cutting 2 squares ¼¼„@„D E ˆ' Cherry-Almond Coffee SquaresBrownies0:00Heat oven to 350 degrees.|Generously grease and flour jelly roll pan, 15 1/2"x10 1/2"x1".|Mix eggs, sour cream and water in large bowl, stir in cake mix (dry) until moistened (batter will be slightly lumpy.)|Spread batter in pan.|Mark batter into 15 equal squares with tip of knife (2 marks lengthwise, 4 marks crosswise).|Spoon equal amounts of pie filling onto center of each square.|Bake until cake springs back when touched lightly, 25 to 30 minutes.|Cool in pan.|Sprinkle with almonds; drizzle with Glaze.|Busted by Barb Õ‰8„F - ’/ Caramel BrowniesBrownies0:001. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover an:„'„E = ‡} Caramel Pecan Dream BarsBrownies$0:00Heat oven to 350 degrees.|Grease 13x9 inch pan.|In large bowl, combine cake mix, margarine and egg. Mix at highest speed until crumbly. Press into prepared pan.|In small bowl, beat milk, egg and vanilla until blended. Stir in pecans and Bits O'Brickle chips. Pour over base in pan; spread to cover.|Bake at 350 degrees for 25 to 35 minutes or until light and golden brown.|Center may appear loose but will set upon cooling.|Allow bars to cool completely before cutting.|Busted by Barb at Wá­‘oE&þß¼ ‚_>%ùϸ¡nQ4ñÔ¬ŒoWª0HH1/2cupsugarª/G1teaspoonvanillaª.+GÁ1cupchopped walnuts%ª-3GÕ1packageconfectioners sugarª,!G%1/3cupbuttermilk'ª+#/GÝ3tablespoonsunsweetened cocoaª*G¹1/2cupbutterª)G1teaspoonvanillaª(!G%1/2cupbuttermilkª'#Gˆ1teaspoonbaking sodaª& G2eggsª%GH2cupssugarª$Gh2cupsflour'ª##/GÝ4tablespoonsunsweetened cocoaª"G1cupwaterª!Gœ1/2cupoilª G¹1/2cupbutterª-FÞ1cupwalnuts, chopped ª+F6ounceschocolate chipsªF2teaspoonsvanillaªFÖ1/2teaspoonsalt ª'F -1teaspoonbaking powderª)Fh1cupflour (sifted)ªFH1cupsugarª F4eggsª#F¹6tablespoonsbutter'ª9F48ouncesgerman sweet chocolateª+F Ò1/3cupevaporated milkªF#14ouncescaramels1ªOEY1/2cupheath bits o'brickle baking chipsª)EŸ1cupchopped pecansd simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refrigerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ ÅÅ„7„G ' ˆ3 Cake BrowniesBrownies0:001. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ tt…„H / ‰M Saucepan BrowniesBrownies0:00Stir baking soda and salt into flour and set aside.|In saucepan combine sugar, butter and water. Over medium heat bring just to boiling, stirring constantly. Remove from heat; stir in chocolate and vanilla until melted and smooth.|Add eggs one at a time, beating well after each, then stir in flour mixture.|Stir in half the nuts and pour into greased 8x8x2 inch baking pan.|Sprinkle with remaining nuts and bake in preheated 325 degree oven or until edges are firm-looking and center is shiny.|Cool on rack.|Cut in 2" squares.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 RÚ¼Žq_G$ðÔ¬fU:Û»—W1üÛÀ£yR$ªM/Jµ3 1/3cupsall-purpose flour'ªL#/J72tablespoonsgrated lemon peelªKJ1teaspoonvanillaªJJH1 1/2cupssugarªI+J X2cupschopped rhubarb ªH'J1 1/2cupsvegetable oilªG J3Eggs#ªF3I1/4cupbutter or margarine%ªE7Iÿ1/3cupbrown sugar -- packedªDIh2/3cupflour!ªC/IH1/2cupsugar -- topping-ªB 1I^3strawberry gelatin3ªAII,1 1/4litersrhubarb -- 1/2" slices (4 + c)&ª@3I1teaspoonvanilla -- filling-ª?I@2teaspoonsmilkª> I 1egg'ª=3I3teaspoonsbutter or margarineª<IÖ1/4teaspoonsalt%ª;'I -1 1/2teaspoonsbaking powderª:IH3teaspoonssugarª9H1/2cupnuts.ª8HÖ1/4teaspoonsalt ª7#Hˆ1/4teaspoonbaking sodaª6Hh3/4cupflourª5 H2Eggsª4H1teaspoonvanilla+ª3AHŒ6ouncessemisweet chocolate piecesª2#H2tablespoonswater#ª13H1/3cupbutter or margarine 00…L„I S Š1 Rhubarb-Strawberry Streusel SquaresBrownies 0:00Crust: Combine the dry ingredients and cut in the butter, until crumbly.Add egg, beaten lightly with milk and vanilla and stir to moisten. Pat the dough into the bottom and up 1 inch on sides of a 9" square pan. Filling: Cut the rhubarb into 1/2 inch slices-approximately 4-4 1/2 cups. Combine with small pkg of dry gelatin and sugar. Stir and set aside Topping: Combine the flour and brown sugar. Add butter and mix well. Pour rhubarb into crust. Squeeze handfuls of topping into firm hunks and then break into large nuggets over rhubarb. Bake at 350: for 1 hour and 15 minutes or until bubbly. Cool on rack; cut into squares and top with vanilla ice cream. UU…'„J ) Š Rhubarb LoavesBrownies0:00Heat oven to 250 degrees.|Grease and flour 2 loaf pans, 9x5x3 inches.|Beat eggs, oil, rhubarb, sugar, vanilla and lemon peel on low speed, scrapping bowl occasionally, 1 minute.|Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds.|Stir in nuts.|Spread in pans.|Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.|Cool 10 minutes; remove from pans.|Cool completely before slicing.|Refrigerate leftover bread.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 UÞ»¡ƒgH%óÖ±‰S3 ì̦•ƒW)üà ~U&ªh1L 2teaspoonsgrated orange rindªg+LÁ1/2cupchopped walnutsªf-Lí3cupsPost Raisin BranªeLk1/8teaspoonnutmegªdLÖ1/4teaspoonsalt*ªcAL 1/3cupunsifted all-purpose flour+ªbELl1/4cupsoftened butter or margarine)ªa?L*3/4cupfirmly packed brown sugarª` L2Eggsª_ K 1Egg#ª^3K21/4cupBisquick baking mixª]+K31cupgranulate sugar1ª\QKÜ2cupsfresh rhubarb cut into 1/2" piecesª[ K-- oz.)ªZ 5K-- drained or -- (163ªYOK&1packagefrozen rhubarb -- thawed and well%ªX1K 1 1/2cupsquick-cooking oats"ªW3K22cupsBisquick baking mixªV!Ks1/4cupshortening/ªUKK“1/2cupmargarine or butter -- softened ªT1KÌ1cuppacked brown sugarªS%JŠ2/3cupchopped nutsªRJ1teaspoonclovesªQJ$1teaspooncinnamonªPJÖ1teaspoonsalt ªO'J -1teaspoonbaking powderªN#Jˆ2teaspoonsbaking soda öö†„K % ‹S Rhubarb BarsBrownies0:00Heat oven to 375 degrees. Grease 9" square pan.|Mix brown sugar, margarine and shortening until well blended; stir in 2 cups baking mix and the oats until crumbly. Press half of the mixture in pan.|Bake until set, about 10 minutes.|Mix rhubarb, granulated sugar, 1/4 cup baking mix and the egg in 1 1/2 quart saucepan.|Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 30 seconds.|Spread over hot baked layer.|Sprinkle remaining crumbly mixture over top; press gently.|Bake until golden brown, about 30 minutes; cool completely.|Cut into bars, about 2x 1 1/2 inches. Refrigerate any remaining bars.|Makes 24 bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98  G „#„M 5 ‡} Pumpkin-Oatmeal BarsBrownies0:00Heat oven to 350 degrees.|Grease jelly roll pan.|Mix brown sugar, oil, pumpkin and eggs.|Stir in baking ix, oats, cinnamon, cloves, nutmeg and pecans.|Spread in pan.|Bake until wooden pick inserted in center comes out clean, about 30 minutes.|Cool.|Frost with cream cheese frosting (see frosting section). Sprinkle with 1/4 cup chopped pecans if desired.|Cut into bars, about 3x1".|Refrigerate any remaining bars.|Makes 50 bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒ5„L I † Raisin Bran Glazed Cookie BarsBrownies0:00Beat eggs until thick and light in color.|Gradually beat in sugar; beat in butter.|Blend in flour, salt and nutmeg.|Stir in cereal, nuts and rind.|Spread in greased 9" square pan.|Bake at 375 degrees for 25 to 30 minutes, until edges pull away from pan.|Top with Glaze while warm.|Cool; cut into 24 bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 WธtO*á¼—vE#åŸvW6çÉ­‘|W"« ;O4Eggs -- slightly beaten« OˆFILLING:«OÖ3/4teaspoonsalt«Od3/4cupmargarine«#OH6tablespoonssugar«)O ‚3cupsunsifted flourª O CRUST:ª~NÖ3/4teaspoonsaltª}#Nˆ1teaspoonbaking sodaª|NZ2teaspoonsallspiceª{Nh4cupsflourªz N3Eggs ªy1NÌ1cuppacked brown sugar ªx1N¹1cupbutter -- softenedªw%N!1/2cuporange juiceªv'N ”2cupspitted prunesªu 9M-- sprinkling on icing.ªtIMŸ1/4cupchopped pecans -- optional forªs)MŸ1/2cupchopped pecans"ªr'M ç1/4teaspoonground nutmeg"ªq'M 1/2teaspoonground cloves$ªp!+M 1tablespoonground cinnamonªo%M21 1/2cupscooking oats"ªn3M22cupsBisquick baking mix"ªm ;M4Eggs -- slightly beaten!ªl3M ·1canpumpkin -- (16 oz.)ªk'M3/4cupvegetable oil%ªj1MÌ1 2/3cupspacked brown sugarªi 3L ÓGlaze -- see recipe LL‡0„N 9 Ž Prune Pinwheel NewtonsBrownies0:00In container of electric blender puree prunes with orange juice until smooth scraping sides as needed; set aside.|In large bowl cream butter and sugar until fluffy.|Add eggs, one at a time, beating well after each addition.|Combine dry ingredients.|Blend into creamed mixture.|Divide dough into halves. Chill 1 hour.|Roll out each portion on lightly floured board to a 10x15 inch rectangle.|Spread each rectangle almost to edges with prune mixture, equally divided.|Roll up tightly as for jelly rolls, starting from long sides.|Wrap in aluminum foil; freeze up to one month.|When ready to bake, remove from freezer and cut into 1/3" slices.|Place on greased baking sheets about 1" apart.|Bake in 350 degree oven 15 to 20 minutes, until edges are lightly browned.|Transfer to wire racks to cool.|Makes 7 to 8 dozen cookies.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 °°„L„O / ˆU Pecan Pie SquaresBrownies0:00Grease bottom and sides of 15 1/2 x 10 1/2 x 1 inch jelly roll pan.|In large bowl with mixer at medium speed, beat flour, sugar, margarine and salt until crumbly. (Mixture will be dry.) Press firmly into pan. Bake in 350 degree oven 20 minutes or until golden.|Meanwhile, prepare filling.|In large bowl stir eggs; corn syrup, sugar, margarine and vanilla until blended; stir in pecans.|Spread evenly over hot crust.|Bake in 350 degree oven 25 minutes or until set. Cool|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ]Ͳ†d@òÖª‘l[ãÊžwR* ïÍ¡y]«QÖ1/2teaspoonsalt%«/Qµ3teaspoonsall-purpose flour)«?Q*1/4cupfirmly packed brown sugar«+Qƒ3/4cupdark corn syrup« )Q2Eggs -- beaten« 3Q***PECAN TOPPING***%«7Qm1/4cupfinely chopped pecans"«'Q -1/2teaspoonbaking powder$«/Qµ1 1/3cupsall-purpose flour)«?Q*1/2cupfirmly packed brown sugar«Q¹1/3cupbutter«%PŠ1/2cupchopped nuts« !P-- Morsels@«oPÞ2cupsNestle Toll House Semi-sweet Chocolate -- divided« P 1Egg"«+Pñ1teaspoonvanilla extract«P¹1/2cupbutter)«?P*3/4cupfirmly packed brown sugar« PÖ1/2teaspoonsalt « #Pˆ1/2teaspoonbaking soda(« CP1cup+ 2 Tbsp. all-purpose flour!« )OŸ2 1/2cupschopped pecans« O1 1/2teaspoonsvanilla)«#3Od3tablespoonsmargarine -- melted«OH1 1/2cupssugar0«GO61 1/2cupsKaro light or dark corn syrup rr… „P 3 ‰M Toll House Mud BarsBrownies0:00Preheat oven to 375 degrees.|In bowl, combine flour, baking soda and salt; set aside.|In bowl, beat brown sugar, butter and vanilla extract until creamy. Add egg; beat well. Gradually add flour mixture.|Stir in 1 1/3 cups chocolate morsels and nuts.|Spread into foil-lined 9" square baking pan.|Bake at 375 degrees 23 to 25 minutes.|Immediately sprinkle 2/3 cup chocolate morsels over top. When morsels are shiny, spread evenly.|When cool, chill 5 to 10 minutes to set chocolate. Cut into 1 x 1 1/2 inch bars.|Makes 36 bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 yƒX„R A †[ Sour Cream-Rhubarb SquaresBrownies0:00Mix first 4 ingredients until crumbly; set aside. Cream together brown sugar, shortening and egg. Stir together flour, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in rhubarb.|Turn into greased and floured 9x13-inch pan. Sprinkle with reserved topping.|Bake at 350 degrees for 45 to 50 minutes, or until it tests done. Cut into squares, and serve warm or cold.|Makes 16 to 20 servings.ƒ„Q 3 …#) Southern Pecan BarsBrownies0:00Cream butter and sugar, add flour and baking powder, blending until mixture resembles coarse cornmeal. Stir in pecans.|Pat pecan mixture firmly into a well-greased 13x9x2 inch pan.|Bake at 350 degrees for 10 minutes.|Cover with Pecan Topping and bake 25 to 30 additional minutes.|Let cool before cutting into bars.|Yield: 30 barsPECAN TOPPING# cÛº¢€X:òáʧ‹j9ðȨ‚aF!æάc«;T$1teaspooncinnamon(«:!3Td1tablespoonmargarine -- melted«9+T1/2cupnuts -- chopped«8TH1/2cupsugar'«7=S2cupsapples -- peel,core,chop«6 S 1egg"«5+Sñ1teaspoonvanilla extract«4!Sû1cupsour cream«3#Sˆ1teaspoonbaking soda#«2+S 2teaspoonsground cinnamon«1+S1cupnuts -- chopped%«07Sd1/2cupmargarine -- not diet"«/3Sÿ2cupsbrown sugar, packed!«.1Sh2cupsflour, all-purpose.«-CR,1 1/2cupsrhubarb -- cut in 1" pieces«,-R Q1cupdairy sour cream«+RÖ1/2teaspoonsalt «*'R -1teaspoonbaking powder«)Rh2cupsflour«( R 1egg«'!Rs1/2cupshortening(«&7Rÿ1 1/2cupsbrown sugar -- packed«%R$1teaspooncinnamon%«$!-R¹1tablespoonbutter -- melted«#+R1/2cupnuts -- chopped«"RH1/2cupsugar«!)QŸ3/4cupchopped pecans"« +Qñ1teaspoonvanilla extract ̼̃l„T I †{ Sour Cream And Rhubarb SquaresBrownies0:00Mix first 4 ingredients until crumbly; set aside.|Cream together brown sugar, shortening and egg. >> Stir together flour, soda and salt; add to creamed mixture alternately with sour cream. Stir in rhubarb.|Turn into a greased and floured 9x13-inch pan. Sprinkle with reserved topping.|Bake at 350 degrees for 45 to 50 minutes, or until it tests done. Cut into squares, and serve warm or cold. Formatted by Elaine Radis BGMB90B; JUNE, 1993‚@„S = „/ Sour Cream Apple SquaresBrownies 0:00Blend flour, sugar and margarine until crumbly. Stir in nuts. Press 2-3/4 c. crumb mixture into ungreased 9 x 13 pan. To remaining mixture, add remaining ingredients. Stir in apples. Spoon over base. Bake 25 - 30 minutes. Cut into squares. Serve with whipped cream. IÕ¸§oS2Ý®‡jC2 èÌ¢}N(êÈ«„lI «V'V -1teaspoonbaking powder«UV 3/4cupcocoa$«T/Vµ1 1/2cupsall-purpose flour«S +V6Eggs -- divided«RV2 3/4teaspoonsvanilla;«Q]V“1 1/3cupsmargarine or butter -- softened, divided#«P-VH2 1/3cupssugar -- divided,«OEU¸1/2cuprolled oats -- quick-cooking"«N ?U--or your favorite flavor'«M?UÆ1cupstrawberry jam -- stirred«LUÖ3/4teaspoonsalt «K#Uˆ3/4teaspoonbaking soda$«J/Uµ1 3/4cupsall-purpose flour«I U 1egg$«H!+Uñ1tablespoonvanilla extract«G#U@3tablespoonsmilk$«F5U _3/4cupcreamy peanut butter,«E?U ©1 1/4cupslight brown sugar, packed$«D5Uî1/2cupvegetable shortening+«C=T,1 1/2cupsrhubarb -- cut into 1/2"«B-T Q1cupdairy sour cream«ATÖ1/2teaspoonsalt«@#Tˆ1teaspoonbaking soda«?Th2cupsflour«> T 1egg«=!Ts1/2cupshortening(«<7Tÿ1 1/2cupsbrown sugar -- packed TT‡(„U W e Peanut Butter And Jelly Streusel BarsBrownies$0:00Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan. In a large bowl with an electric mixer on medium speed, beat the shortening, brown sugar, peanut butter, milk and vanilla extract until well blended. Add the egg; beat just until blended. In a medium bowl, combine the flour, baking soda and salt. With the mixer on low speed, add the flour mixture to the shortening mixture; mix just until blended. Press 2/3 of the dough in the bottom of the prepared pan in an even layer. Spread the jam evenly over the dough to within 1/4-inch of the sides. Combine the remaining dough with the oats; drop by spoonfuls onto the jam layer. The dough will be stiff. Press lightly to even out the dough layer. Bake for 20 to 25 minutes, or until the edges and streusel topping are lightly browned. Cool completely in the pan on a wire rack. To serve, cut into bars.nto measuring cup; level off. Gradually add 1 1/2 cups flour, cocoa, baking powder and 1/2 Tsp. salt to creamed mixture; mix well.|Stir in peanut butter chips.|In small bowl, cream peanut butter and 1/3 cup margarine. Add 1/3 cup sugar and 2 Tbsp. flour; blend well. Add 2 eggs and 3/4 Tsp. vanilla; beat until smooth.|Spread half of chocolate mixture in prepared pan.|Spread peanut butter mixture over chocolate mixture.|Spread remaining chocolate mixture over peanut butter mixture.|Gently cut through layers to marble.|Bake at 350 degrees for 40 to 50 minutes or until top springs back when lightly touched in center and brownies begin to pull away from sides of pan.|Cool completely.|In medium saucepan, melt chocolate and 3 Tbsp. margarine over low heat, stirring constantly.|Remove from heat.|Stir in powdered sugar, 1/4 Tsp. salt, 3/4 Tsp. vanilla and water until frosting is smooth; spread over brownies.|Cut into bars.|Makes 54 bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 %î%ƒE„W 9 †= No Bake Fudge BrowniesBrownies0:00Melt over hot (not boiling) water, the chocolate morsels; stir until smooth.|Add sweetened condensed milk, chocolate wafer crumbs and 1/2 cup nuts; stir until well blended.|Press into foil-lined 8" square pan.|Press remaining nuts into top of brownie.|Let stand at room temperature until firm.|Cut into 2" squares.|Makes 16 brownies.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98Š„V K “- Peanut Butter 'n Fudge BrowniesBrownies0:00Heat oven to 350 degrees.|Grease 13x9 inch pan.|In large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Add 2 vanilla and 4 eggs, 1 at a time, beating well after each.|Lightly spoon flour iM GäÀ ‚lCó׸U? йŽZ* çÈ«vYG«q X4Eggs«pX1teaspoonvanilla«oXH2cupssugar«n#XA1/2cupsoft butter«m!Xs1/2cupshortening«lXÖ1 1/2teaspoonssalt «k'X -1teaspoonbaking powder«j!Xz1 1/2cupscake flour-«i#;X ×2tablespoonsinstant coffee crystals1«hKX s3Squaresunsweetened chocolate -- melted(«gAWŠ1cupchopped nuts -- if desired«f #W-- 1/2 oz.)7«eWW]1packagechocolate wafers -- finely crushed (82«dUWy1cansweetened condensed milk -- (14 oz.)«c !W-- Morsels7«b]Wh2cupsNelste's Tool House Semi-Sweet Chocolate&«a#-V4tablespoonswater -- up to 5«`V3/4teaspoonvanilla«_VÖ1/4teaspoonsalt!«^)VV2 2/3cupspowdered sugar)«]#3V3tablespoonsbutter or margarine&«\7V s3Squareunsweetened chocolate«[ VmFROSTING:«Z#Vh2tablespoonsflour«Y'Vf3/4cuppeanut butter!«X3V v1cuppeanut butter chips«WVÖ1/2teaspoonsalt uu…„X ' ‰S Mocha SquaresBrownies0:00Mix melted chocolate and instant coffee; cool.|Sift flour, baking powder and salt.|Cream shortening, butter and gradually add sugar; beat until fluffy. Add vanilla and eggs; beat well. Blend in coffee mixture, dry ingredients and chopped walnuts; stir well.|Place in well-greased, floured 13x9x2 inch pan.|Bake at 350 degrees for 35 to 40 minutes. Cool and spread with Browned Butter Frosting (see Frosting section).|Place walnut half in center of each square.|When frosting is set, cut into squares.|Makes about 3 1/2 dozen squares.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 GÛÁ©ŒoP'õݼ§‰lU- ðÓµ—y]Bù϶ž†oG%¬ E[--------almond glaze--------¬[@1/2cupmilk¬[µ3/4cuphoney¬ [H3/4cupsugar¬  #[2eggs; large'¬ 5[[1teaspoonlemon rind -- grated!¬ /[Y1/2cupalmonds -- ground"¬ '[ -1/2teaspoonbaking powder¬[h2 1/4cupsflour¬[Ö1/2teaspoonsalt¬[1/4teaspooncloves¬[Z1teaspoonallspice¬[$1teaspooncinnamon¬!Z1tablespoonwater¬#Z°3tablespoonsoleo¬+Z1cupchocolate chips%¬9Z¸3cupsminiature marshmallows«Zh2cupsflour«~Z1teaspoonvanilla«}#Zÿ2/3cupbrown sugar«|Z°1Cupoleo«{)Yq1/2cupflaked coconut«zYH1/2cupsugar/«yKY(3/4cuppreserves -- any of your choice&«x3Y21 3/4cupsBisquick baking mix«w /Y2Eggs -- separated«vY1teaspoonvanilla«u!Ys1/4cupshortening«tYH1/2cupsugar«s 'XÖWalnut halves"«r+XÁ1 1/2cupschopped walnuts ññ† „Y 3 ‹O Meringue-Fruit BarsBrownies0:00Heat oven to 350 degrees.|Mix 1/2 cup sugar, shortening, vanilla and egg yolks until well blended; stir in baking mix until crumbly. Press mixture lightly in ungreased rectangular pan, 13x9x2 inches.|Bake until puffed but set, about 15 minutes.|Spoon preserves by scant teaspoonfuls over hot baked layer, carefully spread to edges.|Beat egg whites in small bowl until foamy.|Beat in 1/2 cup sugar, 1 Tbsp. at a time; continue beating until stiff and glossy.|Stir in coconut.|Spoon mixture by tablespoonfuls over preserves; carefully spread to cover.|Bake until meringue is light brown, about 20 minutes; cool.|Cut into bars, about 2x1 1/2 inches.|Makes 32 bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 CCƒ9„Z 1 †- Marble Mallow BarsBrownies0:00Cream oleo, sugar and vanilla.|Add flour and mix well.|Spread in a greased 15 1/2 x 10 1/2 inch jelly roll pan.|Bake at 350 degrees for 15 minutes.|Sprinkle top with marshmallows, bake 5 minutes.|Melt chocolate and oleo in double boiler. Add water, stir until smooth. Drizzle over marshmallow layer.|Cool and cut into bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ff‡„[ 9 _ Lebkuchen (Spice Bars)Brownies 0:00Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. `ÛµœM7Ê«“y]/ïØƨe?òͱ‡q`¬- ^ 1Egg¬,^H1cupsugar'¬+;^s1/3cupshortening -- softening¬*^Ö1/4teaspoonsalt"¬)'^ -1/2teaspoonbaking powder(¬(=^é1/3cupunsweetened cocoa powder¬'/^µ1cupall-purpose flour#¬&7]Æ1cupcoarsely chopped nuts¬%]Ö1/2teaspoonsalt$¬$/]µ1 1/2cupsall-purpose flour¬#]2teaspoonsvanilla¬" ]4Eggs¬!]H2cupssugar&¬ 7] s4ouncesunsweetened chocolate¬]¹1cupbutter+¬ O]RCream Cheese Filling -- see below¬ +\ÐChocolate Glaze¬ '\`@1/2cupmilk!¬='` -3teaspoonsbaking powder¬< 1` 1egg -- well beaten¬;`h3cupsflour¬:`H1 1/2cupssugar¬9`Ö1/2teaspoonsalt¬8!`s1/2cupshortening¬7%_Š1cupchopped nuts;¬6g_è1jarNone Such Ready-to Use Mince Meat -- (28 oz.)¬5_@1/4cupmilk¬4'_1/2cupvegetable oil¬3_Ö1/2teaspoonsalt ¬2#_ˆ1/2teaspoonbaking soda¬1_H1cupsugar¬0)_ ‚2cupsunsifted flour(¬/=^ Ÿ1/2cupbroken walnuts or pecans#¬.3^01/4cupPet evaporated milk ññ„ „_ ? ‡C Fruit 'n' Nut Bar CookiesBrownies0:00Preheat oven to 400 degrees.|In large bowl, mix dry ingredients.|Add oil and milk, stirring until mixture is well moistened and crumbly.|Reserving 1 cup mixture, press remainder into 13x9 inch baking dish; spread with mince meat.|Sprinkle evenly with remaining mixture and nuts.|Bake 30 minutes or until golden brown.|Cut into bars.|Store, loosely covered, at room temperature.|Makes 3 to 4 dozen|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 ˆ{ˆo„a + ƒ Faye's BrowniesBrownies0:00Melt oleo, beat in 2 cups sugar real well.|Add remaining ingredients.|Cook at 350 degrees for 30 minutes. DON'T OVERCOOK.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98…„` # ‰K Fig NewtonsBrownies0:00I got this one from my grandmother many years ago. She used this and it always turned out super. Cream shortening and 1 cup sugar. Add egg and beat until light and fluffy. Mix milk and vanilla. Sift salt, flour and baking powder together. Add alternately with milk to creamed mixture. Blend all well. Roll out to 1/8 inch thickness on lightly floured board. (Rectangle shape) Put figs in saucepan with remaining sugar and 1 cup boiling water. Boil 5 minutes. Cool. Spread cooked mixture over half the dough. Cover with the other half of the dough. Cut into oblong bars. Bake in 400 oven for 12 - 15 minutes. Í͆/„b C Œ Favorite Cheesecake SquaresBrownies0:00NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ---------------------------------------------------------------------- ----- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. _Ö³–€b9Õ¶`.îк™xQ%⼞_¬g'ek1/2CupRaspberry Jam¬f#e¹5TablespoonsButter¬e#eÿ1/3CupBrown Sugar#¬d7eÃ1CupOats -- quick cooking.¬cEe ·1PackageBlueberry Muffin Mix -- wild¬b d-- cut)¬aAd_2cupsdates -- seeded and finely$¬`5dn1/2cupnut meats -- chopped¬_!d”1tablespoonhot water¬^ 3d3Eggs -- well beaten¬]dH1cupsugar¬\!d¹1tablespoonbutter ¬['d -1teaspoonbaking powder¬Z%d k1cupsifted flour/¬Y Wc!Browned Butter Frosting -- See recipe¬X'cã8ounceschopped dates2¬WUcy1cansweetened condensed milk -- (14 oz.)¬V!c1tablespoonvanilla/¬UKc“2/3cupmargarine or butter -- softened¬T c3Eggs¬S+cÁ1cupchopped walnuts&¬R3c21 3/4cupsBisquick baking mix¬Q#b93/4cupm&m candies¬Pb 1largeegg¬Ob1teaspoonvanilla ¬N-bo1/4cupgranulated sugar'¬M9bi8ouncescream cheese, softened K„*„d # ˆ Date SticksBrownies0:00Sift flour once, measure, add baking powder, and sift again.|Cream butter, add sugar gradually, and cream together until light and fluffy.|Add eggs; then add water and flour, beating until smooth.|Add nuts and dates.|Turn into 2 greased pans 8x8x2 inches, spreading dough out very thin.|Bake in moderate oven (325 degrees) 30 minutes. Cool. Cut into strips, 1x2 2/3 inches. Remove from pan. Roll in powdered sugar.|Makes 4 dozen sticks.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98ƒ1„c - †! Date-Walnut BarsBrownies0:00Heat oven to 350 degrees.|Grease jelly roll pan, 15 1/2x10 1/2x 1 inch.|Mix all ingredients except Browned Butter Frosting until well blended.|Spread in pan.|Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.|Cool; spread with frosting.|Cut into bars, about 1 3/4" x 1 1/4".|Makes 64 bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 ¢¢„Z„e 7 ˆi Blueberry Bar CookiesBrownies0:00Preheat oven to 375 degrees.|Wash blueberries and set aside to drain.|In large bowl combine dry muffin mix, oats and sugar; cut in butter.|Reserve about 1 1/2 cups of this crumb mixture; press the rest on the bottom of a greased 8" square pan.|Gently fold drained blueberries in jam or preserves. Spoon over crumb mixture in pan; spread evenly.|Sprinkle the rest of crumbs and pat them evenly onto the berry mixture.|Bake at 375 degrees for 20 - 25 minutes, until golden brown.|Cool completely then cut into bars.|Makes about 1 1/2 dozen medium bar cookies. //‡M„f 5 ŽQ Apple Cranberry BarsBrownies00:00Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch jelly roll pan. In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract. Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well mixed. Reduce the speed to low; add the flour, baking soda and salt. Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed. By hand, stir in the apples, cranberries and nuts. Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. In a small mixer bowl, combine the butter, cream cheese and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the powdered sugar, orange peel and enough milk for desired spreading consistency. Thinly frost the cooled bars; cut into bars. XÚ·¥yS, ïÅ–x[:éĤyL ôÜÊ¥{X ­)gx1 2/3cupscoconut flakes'­!1gh1tablespoonflour, all-purpose"¬1gh1/2cupflour, all-purpose¬~ g3eggs¬}gH3/4cupsugar)¬|#3g6tablespoonsbutter or margarine)¬{=gi3ouncescream cheese -- softened*¬z9f@2teaspoonsmilk -- to 4 teaspoons(¬y7fË1teaspoonorange peel -- grated¬x)fV2cupspowdered sugar"¬w+fñ1teaspoonvanilla extract)¬v=fi3ouncescream cheese -- softened"¬u1f¹1/3cupbutter -- softened¬t 5f orange butter cream:¬s%fŠ1cupchopped nuts¬r 1f--coarsely chopped,¬qIf:1cupcranberries -- fresh or frozen'¬p=f Œ2cupspeeled apples -- chopped¬ofÖ1/4teaspoonsalt¬n#fˆ1teaspoonbaking soda$¬m/fµ2 1/4cupsall-purpose flour#¬l+fñ2teaspoonsvanilla extract)¬k7fË2teaspoonsorange peel -- grated¬j f2eggs ¬i1f¹1cupbutter -- softened#¬h-fo1 1/2cupsgranulated sugar …u„g = ‹ Almond Macaroon BrowniesBrownies0:00Beat cream cheese and 2 tbls. margarine until softened; beat in 1/4 cup sugar. Stir in 1 egg, 1 tbls flour and coconut.Chop the almonds, reserving 16 almonds for garnish. Stir in 1/3 of the chopped almonds. Set aside. Stir 5 squares chocolate and the remaining margarine over low heat until melted. Remove from heat; stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread chocolate batter in a greased 8x8 square pan. Spread cheese batter on top. Garnish with the whole almonds. Bake at 350: for 40 minutes or until center is done.(don't overbake!) Melt the remaining chocolate, drizzle over brownies. Cool in pan. Cut into bars. Aß·kO(Ù·‚U+ýÙÅŸo]G# ê˱‹mA)­?iŽ3/4cupsemisweet chocolate chips­#iÿ1/3cupbrown sugar#­3i1/4cupbutter or margarine­ 'iCARAMEL SAUCE­%iñ1/2cuppecan halves­i1/2teaspoonvanilla­iÖ1teaspoonsalt!­/iµ1/2cupall-purpose flour­iH1cupsugar­ i2eggs-­Ei 2ouncesunsweetened baking chocolate#­3i1/4cupbutter or margarine­ i ¿BROWNIE!­/hY1/2cupalmonds -- sliced+­=hn1 1/2cupssweetened coconut flakes'­ ?hŽ1cupsemisweet chocolate chips*­ =hy14ouncessweetened condensed milk2­ #Ehw3tablespoonsamaretto -- to 4 tablespoons­ !!h 11tablespooncornstarch+­ Ch3/4cupbutter or margarine -- cold­)hV1/2cuppowdered sugar$­/hµ1 1/2cupsall-purpose flour­gÖ1/4teaspoonsalt"­'g -1/2teaspoonbaking powder$­+gñ1/2teaspoonvanilla extract%­ Ag6semisweet chocolate square­-gY1cupalmonds -- whole zz…„h ' ‰I Amaretto BarsBrownies0:00Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan. In a large bowl, combine the flour and sugar. With a pastry blender or 2 knives, cut in the butter until crumbly. Press the mixture firmly in the prepared pan. Bake for 20 minutes. Meanwhile, in a small bowl, stir the cornstarch into the amaretto until dissolved; stir in the condensed milk. Pour the mixture evenly over the prebaked crust. Top with the chocolate chips, coconut and almonds; press down firmly. Bake for 25 to 30 minutes longer, or until golden brown. Cool in the pan on a wire rack. Refrigerate until ready to serve. 66‡F„i A;y Chocolate Caramel BrowniesBrownies0:00DessertsPreheat oven to 350 F. Lightly grease an 8" square pan. In small saucepan, melt 1/4 cup butter or margarine and chocolate over low heat. Set aside. In medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blended. Stir in melted chocolate mixture; pour batter into prepared pan. Bake for 15 minutes.|Meanwhile, prepare Caramel Sauce. In small saucepan, mix butter or margarine and brown sugar. Bring to boil, stirring constantly. Stir and simmer 1 minute. Remove brownies from oven and sprinkle evenly with pecans. Gently pour caramel sauce over brownies.|Return pan to oven and bake 15 minutes longer, until caramel is bubbling. Remove brownies from oven and sprinkle with chocolate chips. As chocolate chips begin to melt, gently swirl with a knife. Cool completely before cutting. Chill to harden chocolate, if necessary.Source#The Searchable Online Archive of Recipes (SOAR) ¾¾„>„j E‡'y 'Light' Fudge Brownie SundaeBrownies 0:00DessertsPreheat oven to 350 F. Spray 8x8" pan with cooking spray. Combine flour, baking powder, and salt with 1/4 cup of the cocoa. Blend in applesauce, vanilla and milk. Spoon batter into pan. Combine brown sugar, 1/4 cup cocoa and hot water. Stir to blend. Pour over batter in pan.|Bake for 40 minutes. Remove cake and cool in pan. Serve with a scoop of lowfat frozen yogurt and spoon chocolate sauce that has formed on the bottom over the brownie as a topping.Source#The Searchable Online Archive of Recipes (SOAR) A꺖z\?üÚ¨„fO+䳜zbE3õÑ´A=­8%YlŽ112 ounce pacsemisweet chocolate chips -- miniature0­7 Yk¥espresso beans -- chocolate covered, o­6k1teaspoonvanilla!­5)kV3 1/2cupspowdered sugar­4k1teaspoonvanilla­3#kˆ1teaspoonbaking soda­2 k2eggs­1!k%1/2cupbuttermilk­0k 1/4cupcocoa­/-ko2cupsgranulated sugar­.kh2cupsflour.­-Ik ˆ1/2cupkahlua -- tia maria, or any ty'­,;kH1/2cupcoffee -- strong brewed­+!ks1/2cupshortening!­*/k¹1/2cupbutter -- 1 stick­)k@1/4cupmilk­(#k 2tablespoonscocoa!­'/k¹1/2cupbutter -- 1 stick/­&Mj4cupsfrozen yogurt -- vanilla non-fat­%%j1 3/4cupswater -- hot­$#jÿ3/4cupbrown sugar"­#+jñ1teaspoonvanilla extract­"!j •1/4cupapplesauce­!#jï1/2cupnonfat milk­ jÖ1/2teaspoonsalt!­'j -2teaspoonsbaking powder-­Gj 1/2cupcocoa -- unsweetened, non-fat­jh1cupflour óó† „k 5ŠMy Coffee Bean BrowniesBrownies0:00DessertsPreheat oven to 400. FOR FROSTING: In saucepan, combine butter, cocoa and milk. Bring to a boil. Stir in vanilla and powdered sugar until frosting reaches proper consistency. BROWNIES: In another saucepan, combine butter, shortening, coffee and liqueur. Stir, let boil.|In a large mixing bowl, mix the flour and sugar..Pour butter-shortening mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vanilla. Pour into well buttered 17x1/2 by 11 inches jelly roll pan. Bake for 30 minutes or until brownies test done in the center... Frost brownies immediately. Garnish with expresso beans.. Let cool until ready to eat, then cut into bars...Source#The Searchable Online Archive of Recipes (SOAR) 22…J„l - ŠS A Plus BrowniesBrownies0:00In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla and salt; mix well. In small micro proof bowl, melt 1 and 1/4 cups of the mini chocolate chips until smooth. Add melted chocolate and flour to first mixture. Pour into well greased 9 x 9 inch square pan. Set aside.|To make topping: In a small bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining 3/4 cup of chocolate chips. Pour over brownie base. Bake in 350 degree oven for 40 to 45 minutes. Cool completely and cut into small pieces these are very rich, and taste best if chilled. Store in refrigerator. ^èϽ „l?'üêÍ°Š`E%éƪ˜gA$úÚ¾…^$­V!+n´1tablespoongarlic, chopped­Unµ1/4cuphoney­T+n/3cupsonions, chopped­S +mÐChocolate Glaze­R 3mgreen food coloring'­Q1m1/4teaspoonpeppermint extract­P#m@2tablespoonsmilk#­O5m 2cupsconfectioner's sugar.­NCmÞ1 1/2cupswalnuts -- coarsely chopped­M m6eggs­LmÖ1/4teaspoonsalt ­K/mµ2cupsall-purpose flour­J 1m¹butter -- softened­Im1teaspoonvanilla­H+mƒ1cupdark corn syrup­GmH2 3/4cupssugar'­F7m s6squaresunsweetened chocolate#­E)lg1/2teaspoonalmond extract­D!lh1tablespoonflour­C#l@2tablespoonsmilk­B l2eggs(­A#1l¹2tablespoonsbutter -- softened­@lH1/2cupsugar*­?=li1packagecream cheese -- softened­>lh2/3cupflour­=lÖ1/2teaspoonsalt­<l1teaspoonvanilla­; l2eggs­:l¹1/4cupbutter­9lH1/2cupsugarn. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack. When brownies are cool, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, beat confectioners' sugar, milk, peppermint extract, and 6 tablespoons butter until smooth.|Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze. Prepare Chocolate Glaze; spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each strip crosswise into 15 bars.|CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter and 2 teaspoons dark corn syrup until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly.Source#The Searchable Online Archive of Recipes (SOAR) hOhc„n ; ‚} Ultimate Barbecue SauceCajun0:00Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help"%„m A˜yy After-Dinner Mint BrowniesBrownies-0:00DessertsPreheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy 2-quart saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just until blended.|Increase speed to high;beat until light and fluffy. Reduce speed to low; add flour, salt, and eggs;beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes. At low speed, beat in melted chocolate until blended. With spoon, stir in walnuts.|Evenly spread batter in pak SܶšyS4ñÍ´‡gAÞ¾Ÿx]AóѸ•oS­r#p1cupsteak sauce#­q#'p…2tablespoonsparsley,dried ­p#p1/2teaspooncelery seed­opg2cupsketchup­n%pP1 1/2cupsdry red wine%­m#+p´2tablespoonsgarlic, chopped#­l3pF1/4cupLouisiana hot sauce­kpÿ1/2cupolive oil­jpÖ4teaspoonssalt$­i5p o1/2cupbell pepper, chopped­h%pˆ1/2cupwine vinegar­g)pJ2cupsonion, chopped"­f'o 1/2teaspoongarlic powder­eo g1/2cupsoy sauce­d%o^1teaspoononion powder#­c)o+1/2teaspooncayenne pepper­b)oŽ3cupsdry white wine*­a!3nF1/2tablespoonLouisiana hot sauce­`ng2cupsketchup!­_!%nú1tablespoonliquid smoke­^#n÷3tablespoonsvinegar ­]#n#1/2teaspoonmint, dried­\)nŽ1cupdry white wine#­[#'nï3tablespoonslea & perrins­Z)n…1/2cupparsley, dried­Y!nÖ1tablespoonsalt#­X7nˆ1cupsweet pepper, chopped!­W##nÍ2tablespoonslemon juice ‹ò‹‚c„p = „{ Barbecue Sauce Au JustinCajun0:00Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is guarantee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help"‚ „o 5 ƒQ All Purpose MarinadeCajun0:00Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" dܽŸ}]H$þغ’oAó̲‘u[8×»Žd'® ;s…1/2cupparsley, finely chopped*® #5sL2tablespoonsbacon drippings, hot® s¤1/2teaspoonsoda)® Cs-1cupgreen onion, finely chopped® sÖ1teaspoonsalt®!s%1cupbuttermilk ®'s -1teaspoonbaking powder® %s2eggs, beaten®#sz1cupplain flour® 7sCground cayenne pepper®sã2cupscornmeal$®%'r_16 1/2 oz cantuna, drained"®)rð2teaspoonspoupon mustard&®3rF1teaspoonLouisiana hot sauce+­#7rn2tablespoonsdill relish (heaping) ­~#!rõ2tablespoonsmayonnaise%­} Ar3eggs, hard-boiled, chopped­| +q Ì12live blue crabs#­{3q°1/2cupground black pepper#­z3q+1/2cupground white pepper!­y/qL1/2cupground red pepper­xqÖ1cupsalt­w'q :4smallyellow onions­v!!qÃ4small earsfresh corn­u -q8new red potatoes­t /qm2lemons, quartered!­s##pÍ2tablespoonslemon juice @@…<„q % ŠE Boiled CrabsCajun0:00Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ««‚Q„r 3 „a Justin's Tuna SaladCajun0:00Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" …w„s E ‹ Justin Wilson's Hush PuppiesCajun00:00Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" Mа‘wU1éÆ¢~aBõ˨`D!⸖pM ®(+v+2poundsitalian sausage#®' =uó6bacon slices -- crumbled®&/u=1cuptomato -- chopped'®%9u—6ouncesshrimp, tiny -- cooked®$%uk1/2cupham -- cubed®#)uô2cupsrice -- cooked ®" 9u1garlic clove -- minced®!uÖ1/4teaspoonsalt*® 7u¦1/4teaspoonpepper, red -- ground®u•1teaspoonthyme ®-uJ1/4cuponion -- chopped'®;u91/2cupgreen pepper -- chopped ®-uI1/2cupcelery -- sliced'®;uz3/4cupsalad dressing, italian®t I1/2teaspoonoregano®t•1/2teaspoonthyme!®%t Õ3/4teaspoonblack pepper!®%t3/4teaspoonwhite pepper ®'t1teaspoonginger powder"®+t1teaspooncrushed chilies ®'t 1teaspoongarlic powder!®)t Y1teaspooncayenne powder®%t^1teaspoononion powder®tÖ1teaspoonsalt®!t¶1tablespoonpaprika® 3s£deep fat for frying-®=s 1/2teaspoongarlic powder (to taste) ††„u + o Jambalaya SaladCajun0:00Combine first eight ingredients. Add remaining ingredients except bacon. Chill and add bacon just before serving.ƒ^„t ; †s Jim Echols' Cajun SpiceCajun0:00Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ß߆„v K ‹a Italian Sausage Spaghetti SauceCajun0:00Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" Câ´˜pT.ß½qZ?üÚ¼Ÿ‚T; îÊ¥†eC®D#xÍ2teaspoonslemon juice®C#xã2tablespoonsrosemary®B!x¶1tablespoonpaprika"®A/x´3clovesgarlic -- chopped!®@ 9x2bay leaves -- crumbled®?!x1/4cuppeanut oil-®>?xý2teaspoonsfresh ground black pepper®=x¹1poundbutter+®<Cwq1poundmushrooms, fresh and sliced®;%w¦1cupchablis wine®:w I1teaspoonoregano®9%wÂ2cupstomato sauce®8#wÿ2tablespoonsolive oil ®7+w+2poundsitalian sausage®6)vŽ2cupsdry white wine®5 )vÖsalt, to taste®4v2cupswater®3%vÂ3cupstomato sauce+®2Cv o1/2cupbell pepper, finely chopped®1!v*1/4teaspoondried mint$®09vI1cupcelery, finely chopped%®/9v/2cupsonions, finely chopped#®.#'vï3tablespoonslea & perrins®-#vz1cupplain flour%®,1vN1teaspoonred cayenne pepper®+vÿ1/2cupolive oil+®*!9v´1tablespoongarlic, finely chopped®)'v ‰1cupdried parsley ƒb„w K †k Italian Sausage In Tomato SauceCajun 0:00Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. kk…„x 5 ‰_ Hot And Spicy ShrimpCajun0:00Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary.ofõflrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú1„@3„A4„B5„C7„D8„F;„G<„H>„I?„JA„KB„MD„NE„OG„PH„RJ„TL„UN„WP„XR„YS„ZT„[V„]X„^Z„_[„a\„b^„d_„e`„fb„gd„he„if„jh„ki„ll„nn„pp„qq„rr„st„uu„vw„wx„x{„y}„{~„}€„~„ƒ…†…‰………‘… “… ”… –… —…™…œ……¡…¢…¤…¦…§…¨…ª…¬… °…"±…#³…$´…&¶…(¸…)º…+½…,¾…-À…/Â…0Ã…1Å…3Ç…4É…5Ê…7Ì…9Î…;Ð…=Ñ…>Ó…?Ô…@Ö…A×…BØ…DÛ…FÝ…Hà…Jã…Lä…Mç…Nè…Pê…Që…Sí…Uî…Vð…Wñ…Yó…[ JݯŒ{V/åÉ¥€V3㻈`8ëÆ›{J.®]Cy ©1teaspoonlight brown sugar, to taste®\ 1yK8gingersnap cookies(®[Ay ó1cuppan drippings from chicken"®Z3y¯6cupsbasic chicken stock"®Y'yÉ1/2teaspoonminced garlic%®X7y^1/2cupfinely chopped celery%®W7y´3/4cupfinely chopped onions%®V#+y 2tablespoonsunsalted butter0®U#Ay×2tablespoonschicken, pork, or beef fat%®T Ey------main ingredients------!®S%yT1/8teaspoonground cumin)®R7yC1/4teaspoonground cayenne pepper ®Q#y,1/4teaspoonrubbed sage'®P1y’1/2teaspoondried thyme leaves"®O'y½1/2teaspoonground ginger!®N%y1/2teaspoonwhite pepper®MyÖ1/2teaspoonsalt®L%y Õ1teaspoonblack pepper%®K Ey-------seasoning mix--------$®J#)x+2tablespoonscayenne pepper"®I+xƒ1teaspoonchopped oregano®H xÖsalt ®G'x ß1teaspoonchopped thyme+®FAx]2poundsraw shrimp in their shells ®E'x @1teaspoonchopped basil \\‡ „y - Ž Gingersnap GravyCajun0:00Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" AÓµ‘vO#è¼oS;õÖ°lV7 ݺžiA%®x1|N1teaspoonred cayenne pepper2®w#E|G2tablespoonsdill pickles, finely chopped®v +|Ösalt, if needed ®u#!|õ2tablespoonsmayonnaise*®tA|{1poundchopped crawfish or shrimp*®s!7|A1tablespoondurkee's famous sauce®r /|3eggs, hard boiled®q{1cupwater!®p!%{ú1tablespoonliquid smoke®o#{÷3tablespoonsvinegar#®n#'{ï3tablespoonslea & perrins®m){Ž1cupdry white wine ®l!#{Í1tablespoonlemon juice ®k#{#1/2teaspoonmint, dried®j{µ1/2cuphoney®i!{Ö1tablespoonsalt®h){…1/4cupparsley, dried)®g#3{F2tablespoonsLouisiana hot sauce)®f?{›1/4cupsweet peppers, dehydrated®e{g1cupketchup ®d1{/1cuponions, dehydrated)®c7zC1/2teaspoonground cayenne pepper$®b#)z!2tablespoonscreole mustard®azÖ2teaspoonssalt!®`##zÍ2tablespoonslemon juice®_%z¦2cupschablis wine*®^;y½1teaspoonground ginger, to taste °8°ƒ„{ ? …; Dehydrator Barbecue SauceCajun0:00Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help"D„z ' ‚S Fish MarinadeCajun0:00Mix all ingredients together and stir well. Use as a marinade, then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" !‚„} - ƒq Crabby MushroomsCajun0:00In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.ƒ[„| 9 †o Crawfish And Egg SaladCajun0:00To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" VÜžxI/ÜÀ§~X/ܱ“vP&ê¼›{V"¯5 o1cupbell pepper, chopped¯+I1cupcelery, chopped¯+/4cupsonions, chopped+¯C~ ‡1poundwhite crab meat (or shrimp)¯ )~Ösalt, to taste¯ )~+1pinchcayenne pepper'¯ ;~ ©1/2cupsherry or vermouth, dry#¯ 5~h2cupsswiss cheese, grated¯ #~œ2cupslight cream¯ #~h3tablespoonsflour(¯A~q1cup(small) mushrooms, drained&¯9~I1/2cupcelery, finely chopped'¯;~…1/2cupparsley, finely chopped&¯3~Ú1sm bunchchopped green onion#¯3~1stickbutter or margarine&¯ E}FLouisiana hot sauce, to tast¯ #} 1egg, beaten¯ '}´12mushroom caps(¯ E}12mushroom stems, chopped fine%®#+}…2tablespoonsparsley, minced®~}Ö1teaspoonsalt,®}!;} B1tablespoonparmesan cheese, grated#®|!)}/1tablespoononions, minced!®{!%}n1tablespoonbread crumbs®z}þ1cupcrab meat!®y)|ð1teaspoonpoupon mustard ƒe„~ ) ‡ Crab Meat AlmaCajun0:00Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I guarantee!" From Justin Wilsons Outdoor Cooking With Inside Help šš„b„ ? ˆw Comforting Barbecue SauceCajun0:00In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" CÙ¶ŽqK2ï¿–eE#ÿÞ¹jFø̯jC$¯,7¯3cupsgreen onions, chopped"¯+5 o1cupbell pepper, chopped¯*)J7cupsonion, chopped¯)#z6cupsplain flour)¯(AL2cupsbacon drippings (for roux)#¯'3€ƒ1largecabbage -- shredded%¯& A€/2onions, medium -- shredded!¯% 9€ç4bell peppers -- sliced#¯$+€Ö3teaspoonssalt (to taste)&¯# C€t1juice of medium-sized lemon"¯"!'€ï1tablespoonlea & perrins¯!#€ À1teaspoongarlic salt!¯ !%€ˆ1tablespoonwine vinegar¯#€ÿ2tablespoonsolive oil¯#€g2tablespoonsketchup.¯#=€@2tablespoonsyellow mustard (heaping)&¯3€F1teaspoonLouisiana hot sauce-¯#;€õ5tablespoonsmayonnaise -- (heaping)%¯;‘1cupsouthern comfort liquor¯Ö3teaspoonssalt¯g3cupsketchup#¯3F1/2cupLouisiana hot sauce¯#3cupssteak sauce%¯#+´2tablespoonsgarlic, chopped ¯1Ã1cuppeanut cooking oil$¯9{1cupfresh parsley, chopped QÀQˆ… 7 ; Chicken Sauce PiquantCajun0:00The bacon drippings are for browning the chicken. The 20 lbs o„†<…  ŒK Cole SlawCajun 0:00Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"f chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" TྜtC1 îЫ…Y0óÖµšwP'ÿÚª‹kT¯GƒÖ1/4cupsalt¯F'ƒ 1/4cupgarlic powder¯E%ƒ Õ1/4cupblack pepper-¯DEƒÀ4poundsprime rib roast (10-1/2 lbs)"¯C!'‚ï1tablespoonlea & perrins%¯B7‚÷1poundcrawfish meat, cooked&¯A3‚F1teaspoonLouisiana hot sauce$¯@5‚41poundcatfish meat, cooked ¯?!#‚Í1tablespoonlemon juice¯> )‚Ösalt, to taste¯=)‚Ž1/2cupdry white wine¯<%‚i1cupcream cheese¯;+‚1cupchopped parsley¯:#Ö6tablespoonssalt&¯93*1teaspoondried mint, crushed)¯8#3F8tablespoonsLouisiana hot sauce#¯7#'ï6tablespoonslea & perrins"¯6) Å1 1/2pintsstuffed olives¯5%¦8cupschablis wine¯4%Â16cupstomato sauce!¯3/q1poundmushrooms, sliced¯2 water.¯1E#20poundsbaking hens (see directions)%¯0 Ebacon drippins/brown chicken¯/+´1/4cupgarlic, chopped¯.-…3cupsparsley, chopped¯-+I1cupcelery, chopped QQƒ+… ? † Catfish And Crawfish MoldCajun0:00Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help"ˆke ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and discard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen ¨¨‰K… + ’] Cajun Meat LoafCajun0:00Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green oni‹”q… + ©) Cajun Prime RibCajun0:00Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Ba‡ Dݵ]-ûÕ¦~aGû׳Žf>蹕pD)¯_!5„P1tablespoonworcestershire sauce"¯^!'„~1tablespoontabasco sauce!¯]'„É2teaspoonsminced garlic,¯\E„¯1/4cupgreen onions, finely chopped+¯[C„Û1/2cupgreen bell peppers, chopped%¯Z7„´3/4cupfinely chopped onions%¯Y#+„ 4tablespoonsunsalted butter%¯X E„------main ingredients------"¯W'„ ç1/2teaspoonground nutmeg!¯V%„T1/2teaspoonground cumin!¯U%„1/2teaspoonwhite pepper¯T%„ Õ1teaspoonblack pepper'¯S7„C1teaspoonground cayenne pepper¯R„Ö1teaspoonsalt¯Q!„2wholebay leaves%¯P E„-------seasoning mix--------,¯O7ƒC2 1/2teaspoonsground cayenne pepper#¯N#ƒ ‚2 1/2teaspoonsdry mustard/¯M!Aƒ‚1tablespoonplus 3/4 tsp, black pepper-¯L!=ƒ±1tablespoonplus 2 tsp, fennel seeds-¯K!=ƒ±1tablespoonplus 2 tsp, white pepper%¯J!-ƒ71tablespoonplus 1 tsp, salt%¯I Eƒ--seasoning mix (optional--- ¯H 7ƒ/2onions, thinly slicedons, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" UÞÅ¢‚`9 ⱑoK*ܶ”nJ"ëÅ¡{U#¯y1†¹5poundssmall white onions#¯x3†°1/2cupground black pepper!¯w/†L1/2cupground red pepper#¯v3†+1/2cupground white pepper¯u†Ö1cupsalt¯t'† y40poundslive crawfish%¯s E†--------for the boil--------!¯r/…ƒ1largecabbage, shredded#¯q =…/2onions, medium, shredded¯p 5…ç4bell peppers, sliced#¯o+…Ö3teaspoonssalt (to taste)&¯n C…t1juice of medium-sized lemon"¯m!'…ï1tablespoonlea & perrins¯l#… À1teaspoongarlic salt!¯k!%…ˆ1tablespoonwine vinegar¯j#…ÿ2tablespoonsolive oil¯i#…g2tablespoonsketchup.¯h#=…@2tablespoonsyellow mustard (heaping)&¯g3…F1teaspoonlouisiana hot sauce+¯f#7…õ5tablespoonsmayonnaise, (heaping)$¯e9„ü1cupvery fine bread crumbs¯d 5„2eggs, lightly beaten¯c#„g1/2poundground pork ¯b#„1 1/2poundsground beef¯a„x1/2cupcatsup¯`+„ Ò1/2cupevaporated milk ½½†?… ) ŒG Cajun ColeslawCajun 0:00Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10|NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. ;*;ƒk… / ‡ No-Name-Yet SaladCajun 0:00Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help"‹J… = –I Patout's Boiled CrawfishCajun0:00Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat Ž FຒlH" æÆ£„Q+Úµ†a@%ûؾšeF°#ˆð4ouncesfeta cheese°!ˆÖ1tablespoonsalt°ˆ´1clovegarlic!°'ˆï2teaspoonslea & perrins°ˆ?1largeavocado °%‡ˆ2teaspoonswine vinegar'°3‡F2teaspoonsLouisiana hot sauce°  )‡Ösalt, to taste° !‡ÿ1tablespoonolive oil"° '‡ 1/4teaspoongarlic powder,° =‡2teaspoonspoupon or creole mustard"° !'‡ï1tablespoonlea & perrins*°#5‡õ2tablespoonsmayonnaise (heaping)!°##‡n2tablespoonsdill relish#°%%‡_16 1/2 oz cantuna, mashed0°#A‡’2tablespoonsjuice from peeled tomatoes° /‡4eggs, hard boiled °#‡1/2teaspooncelery seed°'‡‚1/2cupchopped onion#°+‡E116 oz canpeeled tomatoes°†Ö2cupssalt#¯3†°1/2cupground black pepper!¯~/†L1/2cupground red pepper#¯}3†+1/2cupground white pepper%¯| E†----------sprinkle----------#¯{1†„5poundssmall new potatoes¯z'†Ÿ12earscorn, shucked FÃF‚y… ! …C MayonnaiseCajun0:00Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups.„9… 5 ˆ/ Mos' Nilly GuacamoleCajun 0:00Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" YÞ®‹f8íÅ®”sF&Ý¿¤Šc>î˨}Y!°./‹/1/4cuponions -- chopped(°-7ŠC2teaspoonsground cayenne pepper °,'Š 1teaspoongarlic powder °+#!Š Y3tablespoonslime juice °*%Š^2teaspoonsonion powder*°)#5Š›2tablespoonsprepared horseradish"°(#%Šˆ2tablespoonswine vinegar$°'#)Šð3tablespoonspoupon mustard°&Šÿ1cupolive oil°%ŠÖ3teaspoonssalt°$%ŠP3cupsdry red wine'°#=‰$2cupshigh-grade vegetable oil°" 1‰“juice of 1/2 Lemon°!'‰~4shotstabasco sauce*° A‰¯1/2cupgreen onions, chopped fine° 5‰1garlic clove, minced°‰Ö1teaspoonsalt° ‰E2egg yolks%° Cˆlettuce, as bed for serving°-ˆ»1cupchopped tomatoes'°3ˆF2teaspoonsLouisiana hot sauce+°Cˆ@3/4cupchopped parsley or cilantro"°#%ˆˆ2tablespoonswine vinegar °!#ˆÍ1tablespoonlemon juice-°!=ˆ1tablespoonpoupon or creole mustard°#ˆÿ2tablespoonsolive oil ƒh… i †Y Marinade And Basting Sauce For Brisket Of BeefCajun0:00Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" …e… 5 ‹ Louisiana Roast BeefCajun0:00In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen EܲŠpN*â¼’[1òÓ¬j=õͦ_E°I %Ž3eggs, beaten°H#Ž©10slicesstale bread$°G3J1mediumonion, chopped fine$°F AFLouisiana hot sauce (dash)%°E7¯1bunchgreen onions, chopped%°D; ¯1cupchow chow (sour)drained°C 3dash, lea & perrins*°BE `1cupsweet relish,chopped&drained#°A7…1cupparsley, chopped fine°@!õ4cupsmayonnaise$°?!+Œ}1tablespoonenglish mustard°>)ŒŽ1cupdry white wine°=/Œ²1cupshallots, chopped°< -Œ°oleo (margarine)'°;9Œï4slicesliver 1/2 -- 3/4"thick#°: ?Œœground red cayenne pepper°9 ŒÖsalt'°89‹24poundsboneless sirloin roast#°7)‹Ç1/2teaspoonground cayenne °6#‹ ‚1/2teaspoondry mustard"°5'‹É3/4teaspoonminced garlic!°4%‹ Õ3/4teaspoonblack pepper°3%‹1teaspoonwhite pepper°2‹Ö1teaspoonsalt%°1#+‹ 2tablespoonsunsalted butter'°0;‹ç1/4cupbell peppers -- chopped!°//‹I1/4cupcelery -- chopped jzj‚ … 3 ƒW Lisa's Tartar SauceCajun 0:00Mix all ingredients well and refrigerate overnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help"ƒ… 9 …= Liver In Mustard SauceCajun0:00Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. ——„e… 7 ‰ Yeola's Bread PuddingCajun0:00Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. YéÒºpO9ëâ}V4"óÕª‹e; ñÈ©Y#°d7¯1cupgreen onions, chopped'°c3F2teaspoonsLouisiana hot sauce°b'™8cupschicken stock&°a/³2 1/2poundswild duck breasts,°`EM1poundandouille, sliced 1/4" thick°_Ö5teaspoonssalt'°^3F6teaspoonsLouisiana hot sauce#°]#'ï3tablespoonslea & perrins°\%Â11cupstomato sauce(°[3*1/2teaspoondried mint, crushed°Z%¦3cupschablis wine,°Y#9´2tablespoonsgarlic, finely chopped°X water°W-…2cupsparsley, chopped$°V7¯3cupsgreen onions, chopped"°U5 o1cupbell pepper, chopped°T+/3cupsonions, chopped%°S9z3cupsplain flour (for roux)°Rÿ1cupolive oil1°Q#CŽ*2tablespoonsvanilla butternut flavoring°PŽ1cupwater°O-Ž …1cuppet milk (12 oz)*°NEŽT1cup(16 oz) fruit cocktail/juice°M%Ž O1cuppecan pieces°LŽ¦1cupraisins°KŽ°1/2cupoleo°JŽH2cupssugar £g£@… # ‚O Shrimp SoupCajun 0:00Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more.…… W ‰E Wild Duck And Andouille Sauce PiquantCajun 0:00Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" TÞͨƒbAóÛ»‘gHÿØ­‚_<ܹœ€T)°#3’F2tablespoonsLouisiana hot sauce°~’ÿ1/2cupolive oil°}!’õ1quartmayonnaise °|1‘…1cupparsley -- chopped%°{;‘¯1cupgreen onions -- chopped°z !‘5bay leaves°y‘H1 1/2teaspoonssugar °x!#‘1tablespoonfresh basil °w!#‘þ1tablespoonfresh thyme(°v3‘+1/2teaspoonground white pepper(°u3‘°1/2teaspoonground black pepper$°t/‘L1teaspoonground red pepper°s‘Ö2teaspoonssalt+°rC‘"10lge.tomatoes -- peeled & seeded°q /‘I5celery -- chopped'°p;‘ç2largebell peppers -- chopped'°o=‘ :3med.yellow onions -- chopped°n'‘1/2cupvegetable oil°m‘1quartwater(°l;‘ Ð2poundsfresh shrimp, heads off °k+—2poundsshrimp, chopped°j+ä2cupswhite wine, dry°i-…1cupparsley, chopped"°h!'ï1tablespoonlea & perrins"°g!'´1tablespoongarlic, diced°f Ösalt°e+I1/2cupcelery, chopped(I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoes sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. a… ' › Shrimp CreoleCajun0:00Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator › ÅŠ*… K “{ Rice, Apple And Raisin DressingCajun0:00Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (wŸW… 5 m Sadie's Shrimp SaladCajun0:00See Sadie's Shrimp Salad Dressing for directionsƒ]… G †e Sadie's Shrimp Salad DressingCajun0:00Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. aܨ‰iEôà·Ž^5 ò˨‡]9ñÒ§{a±”¦1/2cupraisins)±?”ñ1/2cuppecan halves, dry roasted(±A”§1cupchopped green bell peppers±)”N1cupchopped onions±'”1/4cupvegetable oil%± E”------rice ingredients------!±%” Õ1/2teaspoonblack pepper'±7”C1teaspoonground cayenne pepper±#” ‚1teaspoondry mustard ±'” 1teaspoongarlic powder$±%”1 1/2teaspoonswhite pepper± ”Ö2teaspoonssalt%±  E”-------seasoning mix--------&± ;“G2cupsdill pickles -- chopped-± I“ E2cupsblack olives -- finely chopped&± =“I1cupcelery -- finely chopped&±;“J2cupsonion -- finely chopped± “zchopped!± 7“24eggs -- hard boiled &*±?“—4poundsshrimp, boiled and peeled!±-“ 2poundsmacaroni, cooked±#’g2tablespoonsketchup±!’Ä1tablespoonmustard1±!E’ï1tablespoonlea & perrins worcestershire!±##’Í2tablespoonslemon juicee ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like rice Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. YØ©dH0 è¦}S,îÒ¸‘xZA$á•yY±4!—õ1 1/2pintmayonnaise±3#—n2cupdill relish*±2E—{1cupfresh parsley,finely chopped±1 /—8eggs, hard-boiled$±09—I1cupcelery, finely chopped±/—…10poundpotatoes±.!–|1wholehot pepper±-–I1stalkcelery±, -–J1onion -- chopped±+ #– o1bell pepper$±*/–ë1teaspoonitalian seasoning±)–´2clovesgarlic±(– 1poundsalt pork ±'-–'1poundred kidney beans±& )• +salt if needed$±%5•›1/2cupprepared horseradish'±$3•F2teaspoonsLouisiana hot sauce&±#=•.1cupcreole or poupon mustard±"•ÿ1/4cupolive oil#±!#'•ï2tablespoonslea & perrins"± #%•ˆ2tablespoonswine vinegar ±)• z10ouncesdurkee's sauce±•g1cupketchup±!•õ1pintmayonnaise&±;” 2cupschopped unpeeled apples±!”K3cupsbeef stock,±?”Ò1 1/2cupsuncooked rice (converted)%±#+” 4tablespoonsunsalted butter 7þ7ƒC… 1 †G Red Beans And RiceCajun0:00Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice.ƒ~… + ‡C Remoulade SauceCajun 0:00Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and Louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help" oüoƒ … 3 …Q Picnic Potato SaladCajun0:00Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry.„… 5 ‡= Picnic Potatoe SaladCajun0:00Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" EãÂœZ:ôÓ£†eH'þá·—~R+ëÅ¢`E±P™Ö2teaspoonssalt±O#™01teaspoondried thyme±N#™"1teaspoondried basil ±M-™…1/2cupparsley, chopped#±L7™¯1cupgreen onions, chopped±K#™©1pintheavy cream ±J 7™ P2garlic cloves, minced$±I5™ o1smallbell pepper, chopped)±H=™ :2mediumyellow onions -- chopped±G™¹1/2cupbutter±F 3˜FLouisiana hot sauce'±E=˜/2cupsonions -- finely chopped±D -˜Ösalt -- to taste&±C;˜Ç2cupssalad olives -- chopped±B)˜@1/2cupyellow mustard±A%˜ `1cupsweet relish±@!˜õ1 1/2pintsmayonnaise±?#˜n2cupsdill relish-±>K˜{1cupfresh parsley -- finely chopped±= 3˜8eggs -- hard-boiled&±<=˜I1cupcelery -- finely chopped±;˜…10poundspotatoes±: 3—FLouisiana hot sauce$±99—/2cuponions, finely chopped±8 )—Ösalt, to taste#±77—Ç2cupsalad olives, chopped±6)—@1/2cupyellow mustard±5%— `1cupsweet relish ¦¦„V… 7 ˆg Patout's Hot Crab DipCajun0:00Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. GÖ­Y.üÚ´š~cL*Û¯‡l>!ø߸“kG!±k/›r1poundandouille sausage%±j;›‘1cupsouthern comfort liquor"±i)›Ö3teaspoonssalt, to taste$±h#)›+2tablespoonscayenne pepper±g›g3cupsketchup&±f9› T1/2cupLouisiana hot sauce or±e#›3cupssteak sauce+±d!9›´1tablespoongarlic, finely chopped±c!›1cuppeanut oil%±b;›…1cupparsley, finely chopped)±aC› o1cupbell pepper, finely chopped$±`9›I1cupcelery, finely chopped%±_9›/4cupsonions, finely chopped±^'š y50poundslive crawfish±]šŸ10cupscorn±\ )š>smoked sausage±[š…24smallpotatoes±Zš´4clovesgarlic#±Y1š¹5poundssmall white onions±X)š+8ouncescayenne pepper±W šm9lemons±Vš6pouchescrab boil(±U=šÖ4boxessalt (no size mentioned)%±T7™1poundfresh white crab meat)±S?™~5shotstabasco sauce -- (5 to 6)&±R3™+1teaspoonground white pepper'±Q3™°2teaspoonsground black pepper …e… + ‹ Boiled CrawfishCajun 0:00Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." õõ†… Y ‹' Andouille In Comforting Barbecue SauceCajun0:00Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use toothpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." 00ƒk… U †s Baked Pork Chops and Macaroni CreoleCajun0:00Wipe hops with damp paper towel, trim excess fat. Place on rack in broiler pan, broil on both sides until nicely browned.|In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes. Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.|Add cooked macaroni to tomato mixture, mix well.|Arrange chops on top. Bake covered 40 minutes or until chops are tender.ƒ]… + ‡ Artichoke SaladCajun 0:00In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." Aܸ‹bD)äÁ˜wY5ÿܺM2ùÕ¸•wfA"² =ž®Red, black, white pepper² žÖSalt²ž¶2teaspoonsPaprika ²)ž>1/4poundSmoked sausage²ž²2bunchesShallots!² 9ž o1Bell pepper -- chopped²ž´5clovesGarlic² /ž/4Onions -- chopped±!ž1cupPeanut oil/±~MZ2cupscooked macaroni -- elbow, cooked±}¦1/8teaspoonpepper±| -ÖSalt -- to taste±{ 5 º1bay leaf -- crumbled ±z#01/2teaspoondried thyme3±yS›1poundcanned tomatoes -- whole, undrained!±x/´1clovegarlic -- crushed±w' 1cupsliced onions±v!M1tablespoonsalad oil&±u C04pork chops -- thin shoulder ±t!#œÍ1tablespoonlemon juice±s#œÿ3tablespoonsolive oil ±r'œï1teaspoonlea & perrins±qœÖ2teaspoonssalt±p%œ1smallgarlic clove&±o3œF1teaspoonLouisiana hot sauce*±nCœÜ2cupsartichoke hearts, quartered!±m!%œˆ1tablespoonwine vinegar!±l 9œ4fresh artichoke hearts ªª‚R… ;_„ Broken Shrimp JambalayaCajun0:00Cajun Fish/seaHeat oil, add onions, garlic, bell pepper, shallots, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. 8Ò°™xMôÉ«ˆ]6꿆VCéÁœ}[8 ²'  1teaspoongarlic powder²% ^1teaspoononion powder² Ö2 1/2teaspoonssalt"²!' €1tablespoonsweet paprika%² E -------seasoning mix--------)²;  3/4poundunsalted butter, melted+²E þ68 ozredfish fillets -- (8 to 10)² Ÿpto 12)-²EŸ Ý8ouncespeeled -- deveined shrimp (86²]Ÿi1cupfrozen thawed or canned cream-style corn(² IŸ…dry-packaged red or pink beansI²ŸK1canred or pink beans or 1½ cups cooked -- (15 ounces) rinsed,$²9Ÿ–1cupsmall broccoli florets(²;Ÿ41mediumpotato -- peeled, cubed ²1Ÿ31/2cups fat-free milk²#Ÿh2tablespoonsflour(²!3Ÿ1tablespoonbutter or margarine(² CŸ1/2teaspoon crushed red pepper+²  IŸ 3/4teaspoon dried marjoram leaves(²  CŸ y3/4teaspoon dried thyme leaves²  /Ÿý1/2cup chopped onion² ž5cupsWater² -žô3cupsRice -- uncooked+²9žO1 1/2poundsBroken shrimp (cooked) í\í(… /   Blackened RedfishCajun0:00NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut a­… … S † ƒWCajun Bean, Corn, and Shrimp BisqueCajun0:00Sauté onion, thyme, marjoram, and crushed red pepper in butter in large|saucepan until onion is tender, about 5 minutes. Stir in flour and cook 1|minute longer.|Stir in milk and potato; heat to boiling. Reduce heat and simmer,|covered, 5 minutes.|Add broccoli, beans and corn, and simmer, covered, until vegetables are|tender, about 10|minutes, adding shrimp during the last 5 minutes.Per serving: 64 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 8g Carbohydrate; 8mg Cholesterol; 31mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates®bout 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 QÖ«€V*óÑžqM0÷Ó«†^:üÞ¾uQ!²7 5£ o1/2bell pepper, chopped%²67£J1largeonion, finely chopped²5)£¯1largespring chicken²4 /£N18young tender corn²3!¢5ounceswater; hot²2¢Ö1/4teaspoonsalt²1%¢ §1teaspoonsugar caster!²0%¢31/2teaspoonpepper white%²/1¢ š1teaspoonhorseradish grated"².)¢ è3teaspoonsmustard powder%²-/¢ 3teaspoonsflour plain white!²,'¢3teaspoonsdijon mustard6²+Y¡C1/2cupground toasted pecans -- or pecan meal²* -¡Ösalt -- to taste!²)'¡™1 1/2quartchicken stock*²(A¡ )1poundyams -- peeled and chopped0²'#A¡"2tablespoonscajun blackened seasonings²&#¡m2tablespoonspecan oil4²%U¡¯1bunchgreen onions -- finely chopped, rese)²$5 ˆ1/2teaspoondried oregano leaves'²#1 ’1/2teaspoondried thyme leaves(²"3 °3/4teaspoonground black pepper(²!3 +3/4teaspoonground white pepper'² 7 C1teaspoonground cayenne pepper ?‚*…" / „ Hot Cajun MustardCajun 0:00Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgersƒ=…! 9…=y Cajun Yam-Pecan BisqueCajun0:00SoupsSaute green onions briefly in oil in a soup pot. Add Cajun seasonings and saute 30 seconds longer to bring up flavors. Stir in yams and stock. Add a little salt. Cook until yams are soft enough to puree. Puree into a smooth soup. Stir in ground roasted pecans. Season with salt to taste. Just before serving, stir in reserved green onion tops.Source#The Searchable Online Archive of Recipes (SOAR) ''ƒU…# 3 †i Chicken Maque ChouxCajun0:00Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher YÙ¿¤‹gK äÃZ$þໆ^=÷Õ¯†Y*²O#5¥[2tablespoonsminced fresh parsley&²N9¥ t1/4cupthinly sliced radishes#²M3¥ ì1/4cupsliced green onions²L-¥ú2cupsshredded cabbage²K 5¥ …CREAMY CUCUMBER SLAW"²J ;¥ 6Kaiser rolls -- toasted²I!¥ÿ1tablespoonolive oil%²H#+¥ 6tablespoonsCajun seasoning2²G [¥6boneless skinless chicken breast halves"²F =¤›Salt and pepper to taste²E'¤%1cupBurgundy wine#²D-¤´1teaspoongarlic -- minced3²C!I¤\1tablespoonfresh rosemary -- chopped fine0²B!C¤þ1tablespoonfresh thyme -- chopped fine3²A#G¤:2tablespoonsfresh oregano -- chopped fine²@!¤ÿ1tablespoonolive oil%²?#+¤3tablespoonsCajun spice mix<²> o¤4(6-ounce) beef rib eye steaks -- cut 1-inch thick²= +£@milk, if needed!²<##£æ2tablespoonscooking oil²; %£ Õblack pepper²:£H1teaspoonsugar²9£Ö1teaspoonsalt$²85£=1largetomato, small pieces ûû†…$ 7ˆe‚[ Cajun Ribeye BurgundyCajun0:10BeefRub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.|In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.|Reduce heat to medium and add oil. Saute herbs and garlic in oil until fragrant and slightly brown.|Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.|Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|T(Cook Time)#0:20|Description#This recipe was the winning entry in the 1997 Texas Beef Cookoff. w"wƒ'…& E …- [Blueberry Crunch Coffee CakeCakes 0:00Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries.|Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test done.NOTES : Recipe by: A Very Berry CookbooƒZ…% m_ƒu} Cajun Chicken Sandwich with Creamy Cucumber SlawCajun0:00Chicken SandwichSprinkle chicken with Cajun seasoning, coating well. In large frypan over medium low heat, place olive oil.

|Add chicken and cook about 10 minutes or until lightly browned; turn and cook about 5 minutes more or until fork tender.

S(Internet Address)#http://www.eatchicken.com|Source#The National Broiler Council and the U.S. Poultry & Egg Association bÓ¶pH, ðØDZ}aJ#ôßÆ®–lU/ ìÕ¾§Ž|b²n§á1CanPineapple²m §4Eggs²l§œ1 1/2CupsOil²k§Ö1PinchSalt²j§H2CupsSugar²i§1/2CupNuts²h§$2TeaspoonsCinnamon!²g'§ -2TeaspoonsBaking Powder#²f#§ˆ1 1/2TeaspoonsBaking Soda²e§h2CupsFlour'²d1¦$1/2TeaspoonCinnamon -- Ground²c¦h1/3CupFlour²b¦H1/2CupSugar²a¦¹1/4CupButter²` ¦ ”TOPPING:,²_I¦L2CupBlueberries -- Fresh or frozen$²^+¦ñ1/2TeaspoonVanilla extract²]¦@1/3CupMilk²\¦Ö1/4TeaspoonSalt1²[I¦ -1TeaspoonBaking powder -- Double-acting²Z¦h1CupFlour²Y ¦ 1Egg²X¦H1/2CupSugar²W¦¹1/4CupButter ²V#¥1/2teaspooncelery seed²U¥Ö1/4teaspoonsalt%²T-¥%1/2teaspoonprepared mustard²S!¥H1tablespoonsugar&²R!/¥¥1tablespoonfresh lemon juice²Q!¥û1/2cupsour cream*²PA¥1smallpeeled and seeded cucumber ÄÞÄ‚…( 1 ƒ eApple Blossom CakeCakes0:00Beat oil, eggs, and sugar thoroughly. Add vanilla.|Sift spices, salt, and soda with flour about 3 times. Add to egg mixture.|Add apples and nuts.|Bake in tube pan for 1 1/2 hours at 325 degrees.NOTES : Apples must be fresh and not canned.‚…' 7 ƒw 14 Carrots Cake DreamCakes0:00Sift all dry ingredients together.|Add sugar and oil to flour mixture.|Add eggs, pineapple, nuts and carrots, mix well.|Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.|Cool a few minutes in pan, turn out on wire racks. Xݾ¬•vX:Úâe4ìÆ©eA çĬyX³  3©3eggs; large, beaten³ © 1/4cuprum³ !©¦1/4cupraisins; *³©H1/4cupsugar ³!#©Í1tablespoonlemon juice#³5©4cupsapples; tart, sliced1³#C©2tablespoonsbutter or margarine; melted!³/©&1/2cupsoft bread crumbs%³ E©----------filling-----------³!©@1tablespoonmilk³ +©s1egg yolk; large#³3©2/3cupbutter or margarine'²!1©[1tablespoonlemon rind; grated²~#©H5tablespoonssugar.²}C©h1 1/2cupsflour; unbleached, unsifted%²| E©-----------crust------------²{¨1CupNuts²z+¨3CupsApples -- fresh²y¨h3CupsFlour#²x#¨ˆ1 1/2TeaspoonsBaking Soda²w¨Ö1/2TeaspoonSalt²v¨k1/2TeaspoonNutmeg²u¨1/2TeaspoonCloves²t¨$1TeaspoonCinnamon²s!¨1TablespoonVanilla²r¨H2CupsSugar²q ¨2Eggs²p¨M1 1/2CupsSalad Oil ²o/§<2CupsCarrots -- grated II‡3…) A Ž Apple And Rum Custard CakeCakes0:00* Soak raisins in 1/4 cup rum for 1/2 hour before using.|CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.|FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. Sèθ ŠxaDéÑ­ŒfG) ÜÆ¢„fJìÉ}S'³(=«½4cupssifted all-purpose flourI³'{«±1/2poundcandied pineapple (red and green) -- cut in thin strips ³&)« 1/2poundgolden raisins,³%A« 1/4poundcandied cherries -- halved,³$;«f1 1/2poundspecans -- coarse broken³#«1/2poundcoconut³"!ª ˆ1tablespoonkahlua³!#ªH2tablespoonssugar!³ )ª#1teaspooninstant coffee³ªj1cupcream,³ Sª-----coffee kahlua cream glaze-----³ª1/4teaspooncloves³ªk1/4teaspoonnutmeg³ª$2teaspoonscinnamon#³!)ª#1tablespooninstant coffee³#ªˆ1teaspoonbaking soda!³'ª -2teaspoonsbaking powder³ª 1/2cupcocoa³ªh2cupsflour³!ª ˆ1tablespoonkahlua#³!)ªA1tablespooncreme de cacao³!ªû1/2cupsour cream³ª@1/2cupmilk³ ª4eggs³ªH1cupsugar³ªµ1/2cuphoney³ªœ3/4cupoil³ ©@1 3/4cupsmilk³ ©H1/3cupsugar /ž/‡v…+ ?  Canadian White Fruit CakeCakes0:00Line 10" tube pan with well-greased brown paper.|Mix pecan»‚^…* 7 „w Cappuccino Pound CakeCakes 0:00Mix all wet ingredients together and beat for 4 minutes with electric mixer. Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan. Bake at 325:F for 1 hour 10 minutes. Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and spread over cool cake.s, pineapple strips and cherries in large bowl with raisins.|Sift and measure flour. Mix about half a cup with fruit and nuts and coconut.|Cream butter with hand until soft. Work in sugar gradually until mixture is light and fluffy.|Beat egg yolks with fork. Add them gradually to butter mixture, mixing well after each addition.|Combine milk, pineapple juice and almond extract. Add to butter mixture alternately with flour.|Now set oven at 275 degrees.|Beat egg whites until foamy, then add cream of tartar. Continue beating until whites are stiff enough to hold shape but not stiff enough to cling to bowl when tipped.|Pour butter mixture over fruit and nuts and mix well with both hands.|Mix or fold in beaten egg whites.|Pour into pan and bake 3 hours.|Place pan of water in oven with baking cake to keep it moist.|Every few days it may be moistened with pineapple juice.|Busted by Barb at KáÅ®—uQ,âÆ®…S.üÖ¶qP7 êÈ°„hK³E!­ •1/2cupapplesauce³D­Ö1/4teaspoonsalt)³C?­*1/2cupfirmly packed brown sugar³B­h1/2cupflour³A+­Á1/2cupchopped walnuts³@'­ã3/4cupchopped dates*³?=­)1packagebutterscotch pudding mix³> '­***FILLING***³=!¬”1tablespoonhot water³<#¬j2tablespoonscream$³;+¬ñ1/2teaspoonvanilla extract³:)¬V2cupspowdered sugar#³93¬1/4cupbutter or margarine³8 -¬kbutter frosting:³7¬@1cupmilk"³6+¬ñ1teaspoonvanilla extract/³5K¬1/2cupbutter or margarine -- softened&³43¬ÿ1 1/2cupsbrown sugar, packed³3¬2mediumeggs³2¬Ö1/2teaspoonsalt!³1'¬ -3teaspoonsbaking powder#³05¬z2cupscake flour -- sifted"³/+«d1teaspooncream of tartar!³.)«g1teaspoonalmond extract³-+«»3/4cuppineapple juice³,«@3/4cupmilk³+«H2cupssugar³*«¹1 1/2cupsbutter³) /«6eggs -- separated šš„b…, / ‰ Butterscotch CakeCakes 0:35Sift together flour, baking powder and salt. Add brown sugar, butter (or margarine), vanilla and 2/3 cup milk. Beat for 2 minutes at medium speed and then add rest of milk and the eggs. Beat 2 minutes more. Pour into two 8-inch greased and floured cake pans. Bake in preheated 350 degree oven for 25-30 minutes. Frost with butter frosting. Frosting: Brown butter over low heat, watching carefully. Add rest of ingredients and stir until cool and of consistency to spread. This was a second place winner in the professional category of cake layers at the Del Mar fair, 1993. UU‡'…- 5 Ž Butterscotch BonanzaCakes 0:00Heat oven to 350 degrees.|Grease and flour two 9" round pans; line bottom with waxed paper and grease and flour bottom again.|In large bowl; blend 1/3 cup pudding mix (reserve remaining pudding mix for frosting) with remaining filling ingredients until moistened. Beat 2 minutes at highest speed. Spread into prepared pans.|In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at highest speed. Pour over filling in pans, spreading to cover.|Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.|Immediately invert pans onto cooling racks; cool layers 10 minutes before removing waxed paper. Cool completely.|Place layers, filling sides together, on serving plate.|In small bowl, blend frosting ingredients until moistened. Beat at highest speed until peaks form, about 5 minutes.|Frost sides and top of cake.|Store in refrigerator. dΦ]?$öåË¢o]H-ðÕ»¡†c>%êϵ—‚d³d¯2teaspoonsvanilla³c¯@1cupmilk³b#¯ 4tablespoonscocoa³a¯Ö1teaspoonsalt³`¯H1 1/2cupssugar!³_'¯ -4teaspoonsbaking powder³^¯h2cupsflour³] #¯Ä1st mixture:"³\-®1teaspoonbutter flavoring ³['® C1teaspoonlemon extract³Z®h3 1/2cupsflour³Y®Ö1teaspoonsalt³X®¤1teaspoonsoda³W!®%1cupbuttermilk³V 3®4eggs -- well beaten³U®ô1 1/2cupscrisco³T®H2 1/2cupssugar³S­@1cupmilk³R ­-- mix0³Q Y­ Þremaining instant butterscotch pudding&³P3­1envelopewhipped topping mix³O )­***FROSTING***³N ­ 1egg³M !­Ú2egg whites³L­œ1/3cupoil³K!­ •1cupapplesauce³J­$1teaspooncinnamon0³II­<1packagepillsbury plus yellow cake mix³H !­***CAKE***%³G A­E2egg yolks (reserve whites)/³FK­“1/2cupmargarine or butter -- softened Æ0Æ‚f…/ 5 … Brownie Pudding CakeCakes 0:001st mixture: Mix dry ingredients well. Stir in milk. Beat well. Add vanilla and melted shortening. Stir well. Pour in floured, greased pan.|2nd mixture: Mix the 2 ingredients together. Pour this mixture on top of first mixture.|Pour 1 3/4 Cup boiling water on top of other mixtures.|Bake at 350 degrees for 40 minutes.L…. 7 ‚S Buttermilk Lemon CakeCakes0:00Cream sugar and Crisco together.|Add eggs and buttermilk.|Sift dry ingredients together and add to buttermilk mixture.|Bake in tube pan for 2 hours at 300 degrees. KÖ¾¦ŽyGëͯ„fK.ùÖºž…hCñ¸ŒdK´²¾2cupsbourbon%´9²2cupswhite seedless raisins)³A²Í2cupswhole red candied cherries6³~ e± candied apricots for decorations -- optional³} -±ogranulated sugar2³|Q±Ç1/4cupfinely chopped candied orange peel"³{!'±ï1tablespooncaraway seeds³z#±@2tablespoonsmilk³y±´1/3cupbrandy³x± w1/2teaspoonmace³w±Ö1/2teaspoonsalt ³v'± -1teaspoonbaking powder³u%± k2cupssifted flour³t±3largeeggs³s±1teaspoonvanilla³r±H1 1/4cupssugar³q#±A2/3cupsoft butter(³p G°Ú4egg whites -- stiffly beaten.³o°2teaspoonsvanilla³n'°1cupmilk or water³m°H1 3/4cupssugar³l°¹3/4cupbutter%³k'° -3 1/2teaspoonsbaking powder/³jE°»3 1/2cupssifted swans down cake flour³i¯1cupnuts³h¯ 1/4cupcocoa³g¯H3/4cupsugar³f #¯}2nd mixture:'³e#/¯4tablespoonsmelted shortening --ƒO…0 % †k Bride's CakeCakes0:00Sift flour once, measure, add baking powder, and sift together three more time.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add flour, alternately with liquid, a small amount at a time. Beat after each addition until smooth.|Add vanilla; fold in egg whites.|Bake in greased pan, 11x7x2 inches, in moderate oven (325 degrees) 50 minutes, or until done.|Spread with seven Minute Frosting. 22…J…1 1 ŠU Brandied Seed CakeCakes0:00Cream butter, sugar and vanilla together until fluffy.|Add eggs, 1 at a time, beating well after each addition.|Resift flour with baking powder, salt and mace. Add to creamed mixture alternately with brandy and milk, beginning and ending with flour mixture and blending until smooth.|Stir in caraway seeds and orange peel.|Turn into greased and floured loaf pan.|Bake below oven center in slow oven, 300 degrees, 1 hour 15 minutes, or until loaf test done.|Remove from oven and let stand 10 minutes, then turn out onto wire rack to cool. Wrap and store cake in cool pace.|When ready to serve, sprinkle cake with granulated sugar and decorate with candied apricots, if desired.electric mixer at medium speed until light and fluffy.|Add sugars gradually, beating until well blended.|Add egg yolks; scrape sides of bowl occasionally with rubber spatula.|Add 2 cups sifted dry ingredients to creamed mixture; mix thoroughly.|Drain bourbon from fruit; add bourbon alternately with remaining sifted dry ingredients to creamed mixture, ending with dry ingredients, beating well after each addition and scraping sides of bowl often.|Beat egg whites stiff but not dry; fold gently into cake batter, blending thoroughly.|Pour into prepared pans.|Large tube requires nearly 2 hours in preheated 275 degree oven; the smaller pan needs less time.|Cool cakes in pans on wire rack 10 minutes.|Remove from pans and peel off waxed paper; cool completely on rack.|Wrap cakes in cheesecloth saturated with bourbon; then wrap in plastic wrap.|Store in tight containers up to several weeks.|NOTE: Some people do not like the cheesecloth completely saturated with the bourbon, it does come out a little strong tasting. v7vƒ=…3 1 †; Bourbon Fruit CakeCakes0:00Flour each piece of fruit sot that it stands out alone. (I sprinkle with a shaker)|Beat together until fluffy the eggs and sugar.|Add flour baking powder, salt and vanilla. Add fruit and nuts. Add bourbon.|Bake in 250 degree oven for 2 1/2 hours. top will be brown and crusty. It dries more thank bakes really. Add fruit and nuts to top of cake for decorations.|Makes 2 loves, they are not thick loaves.‹=…2 1 –; Bourbon Pecan CakeCakes0:00Combine cherries, raisins and bourbon in a large bowl; cover tightly. Let fruit marinate in refrigerator overnight.|Preheat oven to 275 degrees.|Grease large tube pan and 1 loaf pan; line bottoms of both pans with waxed paper. Grease and flour waxed paper.|Combine 1/2 cup flour with pecans.|In a large bowl sift remaining flour with baking powder, salt and nutmeg.|Place butter in large mixing bowl; beat with Ä ^âÄœ‚^:èÉ©‚]5 ìÚÄ®ŠnQ7 Ú®ˆ^'´+´ñ1 1/2Teaspoonsvanilla extract#´)´g1/2Teaspoonalmond extract)´5´d1/4Teaspoonyellow food coloring(´=´4Largeeggs -- or 5 medium eggs´!´s1Cupshortening´´H2Cupssugar´³¾1/3cupbourbon´³1teaspoonvanilla´³Ö1/2teaspoonsalt!´'³ -2teaspoonsbaking powder´³h1cupflour´³H1cupsugar´ ³4eggs´)³ 1cupgolden raisins'´?³ 1cupcandied cherries -- green%´;³ 1cupcandied cherries -- red"´ /³±3slicescandied pineapple$´ 5³f1quartpecans -- or walnuts´ %³28ouncespitted dates´  /²8eggs -- separated-´ I² ò2cupsfirmly-packed dark brown sugar´-²o2cupsgranulated sugar!´1²¹2cupsbutter -- softened!´'² ç2teaspoonsground nutmeg´²Ö1teaspoonsalt%´'² -1 1/2teaspoonsbaking powder´%²ñ4cupspecan halves´%² k5cupssifted flour ÷÷†…4 5 Šc qBlueberry Pound CakeCakes0:00Preheat oven to 325 degrees.|Cream sugar and shortening. Beat in eggs one at a time.|Add yellow food coloring, almond extract, vanilla extract, butter flavoring, and lemon extract to buttermilk; blend well and set aside.|Sift flour, salt, baking powder and baking soda together; add to batter alternating with buttermilk until evenly distributed.|Fold in blueberries, reserving a few for garnish.|Pour into a 10" bundt or stem pan that has been lightly greased, but not floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before removing from pan.|While cake is still warm brush on glaze with pastry brush covering top and sides. Garnish with a few reserved blueberries.NOTES : See frosting section for Pound Cake Glaze. CÑ«ŽkO, ί~gL, êÆ®ˆqDüײeC´9+¶Á1/4cupchopped walnuts'´8;¶<1/2cupseedless blackberry jam ´7-¶¹1/3cupbutter/sour milk"´6'¶ ç1/4teaspoonground nutmeg"´5'¶ 1/4teaspoonground cloves ´4#¶ˆ1/2teaspoonbaking soda"´3+¶ 1teaspoonground cinnamon*´2E¶ ¿1cupunbleached all-purpose flour´1¶2largeeggs#´03¶1/4cupbutter or margarine´/¶H1/2cupsugar!´.'µ -2teaspoonsbaking powder´-#µˆ1teaspoonbaking soda´,+µh2cupsflour -- sifted´+)µÎ3cupssliced carrots´*µÖ2teaspoonssalt´)µH2cupssugar´( µ4eggs´'µM1 1/4cupssalad oil´&)µŸ1cupchopped pecans:´%[´ø2 1/2Cupswhole blueberries -- drained and rinsed´$#´ˆ1Teaspoonbaking soda ´#'´ -1Teaspoonbaking powder´"´Ö1/2Teaspoonsalt ´!/´µ3Cupsall-purpose flour´ !´%1/2Cupbuttermilk#´#'´ C3Tablespoonslemon extract,´#9´?2TablespoonsAdams Butter flavoring ûû„…5 ? ‡5 Blender Carrot Pecan CakeCakes0:00Chop pecans in blender to a fine texture, set aside.|Place salad oil, eggs, sugar, salt in blender container and blend for 5 seconds. Add carrots gradually and blend until just grated.|In a large mixing bowl, sift together flour, baking soda and baking powder. Pour the contents of the blender over the dry ingredients. Mix well with an electric mixer. Stir in the finely chopped pecans pour into greased tube pan. Bake at 325 degrees about 1 hour and 10 minutes. TTE…7 ; gUBetter-Than-Sex Cake #2Cakes0:00Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown.|Cool.FROSTING#NOTES : Possum Kingdom Lake Cookbook…_…6 3 Š} Blackberry Jam CakeCakes0:00Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistency is reached. qÔ¯’g>,ÿÄ®vS=(äƦkG øâ·•q!´U+¹‘1PackageYellow Cake Mix´T/¹f1CupPecans -- chopped(´S=¸Š1/2CupChopped Nuts -- optional´R¸œ1/4CupOil´Q¸1CupWater´P ¸4Eggs$´O1¸õ1PackageBanana Pudding Mix!´N+¸‘1PackageYellow Cake Mix´M+¸42SmallBananas -- ripe´L·f1/2CupPecans´K)·x1/2CupCoconut Flakes´J!·8ouncesCool Whip.,´II·ô1BoxVanilla Pudding Mix -- instant´H·@1CupMilk´G ·44Bananas´F·H1CupSugar ´E#!· 13TablespoonsCornstarch5´DU·»8ouncesCrushed Pineapple In Juice -- canned´C ·mFrosting:8´BU·¬1small canMandarin Oranges In Juice -- drained´A·f1/2CupPecans´@·œ1CupOil´? ·4Eggs&´> C·‘1Yellow Cake Mix -- or white(´=7¶î1 3/4cupssifted powdered sugar´<#¶@3tablespoonsmilk"´;1¶Ì1/2cuppacked brown sugar)´:#3¶2tablespoonsbutter or margarine ggƒ/…9 - …1-_Bacardi Rum CakeCakes0:00Preheat oven to 325 degrees.|Grease and flour 10" tube or 12-cup Bundt pan.|Sprinkle nuts over bottom of pan.|Mix all cake ingredients together. Pour batter over nuts.|Bake 1 hour. Cool. Invert on serving plate. Prick top.|Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.OPTIONAL#|GLAZE#NOTES : May use walnuts instead of pecansƒb…8 3 …} Banana Pudding CakeCakes0:00Slice bananas into large mixer bowl; beat until well mashed.|Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes.|Pour into well-greased and floured 10" tube or Bundt pan.|Bake at 350 degrees for 60 to 70 minutes.|Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack.|Sprinkle with confectioners sugar, if desired.NOTES : Cake can be baked in a 13x9 inch pan for 50 to 55 minutes. UÍ»žˆbO4÷ѸŒmS;ྡs]DúÛ¾™ˆtU´t»÷1/2TeaspoonVinegar´s »Vanilla´r »ÖSalt"´q!» 11 1/2TeaspoonsCornstarch´p!»›1/2CupCold Water´o)»V1CupPowdered Sugar´n»¹1StickButter.´m U»Butter Sauce For Applepie Spice Cake´l»f1/2CupPecans´k»œ1/2CupOil´j#»œ2TablespoonsOil´i »2Eggs´h»1PackageCake Mix´g/» J1CupApple Pie Filling,´fIº ´1jarmaraschino cherries -- drained)´eAºf2cupspecans -- coarsely chopped´dº1cancoconut´cº¦1poundraisins´b%º¶1poundmarshmallows)´aCº 1boxgraham cracker -- large box´`º¹1/4cupbutter#´_3¹…1/2CupDark Rum -- Bacardi"´^5¹ 1CupConfectioner's Sugar´]¹1/4CupWater´\¹¹1/4PoundButter´[ ¹ ÓGlaze:#´Z3¹…1/2CupDark Rum -- Bacardi´Y¹œ1/2CupOil´X!¹›1/2CupCold Water´W ¹4Eggs0´VI¹ô1PackageVanilla Pudding Mix -- instant HÊH…; 3 = Applepie Spice CakeCakes0:00Bake in oven|Butter Sauce for Applepie Spice Cake: Cook until thicken. Pour over cake.„2…: K … ‚{Aunt Alice's Ice Box Fruit CakeCakes0:00Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix well.|In a double boiler melt marshmallows and butter. Pour over the dry ingredients and mix well.|Put in pan and press down well. Place in refrigerator over night. Next day remove from pan and wrap in foil.|Keep in refrigerator until ready to slice.NOTES : This is an old family recipe that my younger brother and I like since we are not over fond of regular fruitcakes. I wrote this down from watching my aunt make it in the 50's. Qä¿œy]?!òÒ¤Žn:# îд’zeH$൉rQµ)¾¹1/3cupbutter; meltedµ¾@2/3cupmilk)µ=¾F4ouncescheddar; sharp, shredded(µ7¾ +2 1/2cupsbiscuit mix; bisquick%µ E¾---------shortcake----------µ #½Q1CanApple Sauce!µ 1½ n2CupsDried Apples -- orµ !½s1/2CupShorteningµ ½1CupNutsµ ½¦1CupRaisinsµ#½ˆ2TeaspoonsBaking Sodaµ½1TeaspoonClovesµ½$1TeaspoonCinnamonµ#½ 2TablespoonsCocoaµ½h3CupsFlourµ½H2CupsSugar1µO¼Z3/4CupHot Thick Apple Sauce -- strainedµ+¼1CupNuts -- choppedµ !¼-- floured+´G¼¦1CupRaisins -- finely chopped and´~ 1¼ 1Egg -- well beaten´}¼H1CupSugar´|¼¹1/2CupButter´{¼1/2TeaspoonCloves´z¼$1TeaspoonCinnamon´y¼Ö1/4TeaspoonSalt ´x#¼ˆ1/2TeaspoonBaking Soda ´w'¼ -1TeaspoonBaking Powder"´v+¼h1 3/4CupsFlour -- sifted´u -»Butter Flavoring |6|6…= 3 ‚+ Apple Sauce Cake #1Cakes0:00Sift sugar, flour, cocoa, cinnamon, cloves and soda together.|Cut in shortening.|Add raisins and nuts.|Add apples.|Pour into cake pan and bake.ƒF…< 3 †K Apple Sauce Cake #2Cakes0:00Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add egg, raisins, and nuts.|Add flour mixture, alternately with apple sauce, a small amount at a time.|Beat after each addition until smooth.|Bake in greased loaf pan, 7x5x3 inches, in moderate oven (350 degrees) about 1 hour. ªª„R…> ; ˆ[ Apple Cheddar ShortcakeCakes0:00Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Add the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. Iز‘iM7 áÀžz\=%üЭ†oT5à³™r[Iµ. À6eggsµ-ÀH3cupssugar$µ,5Àî1/2cupvegetable shorteningµ+À¹2sticksbutter*µ*#5¿Z3tablespoonsconfectioners' sugar µ)'¿1teaspoonvegetable oil/µ(!A¿¹1tablespoonbutter; to grease cake panµ' /¿Ú2egg whites; largeµ&!¿ 1tablespoonrumµ%¿@3/4cupmilk$µ$/¿h1 1/2cupsflour; unbleached µ#'¿ -1teaspoonbaking powder)µ" E¿¼1/2lemon;juiced and peel grated&µ! C¿E2egg yolks; large, divided *µ ¿H3/4cupsugarµ#¿¹3tablespoonsbutterµ#¿H3tablespoonssugar!µ 9¿m2lemons; medium, juicedµ 5¿6apples; medium, tartµ 5¾©heavy cream; whipped%µ E¾----------topping-----------+µE¾4cupsapples; peeled,cored, slicedµ¾1cupwaterµ¾Ö1/4teaspoonsalt%µ-¾$1/2teaspooncinnamon; groundµ!¾ 13teaspoonscornstarch#µ3¾ÿ3/4cupbrown sugar; packed%µ E¾-------apple topping-------- …h…? ! ‹! Apple CakeCakes0:00* Do not put the egg yolks together as they will be used individually.|Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. ‚o…@ 1 … Coconut Pound CakeCakes0:00Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings and mix well. Alternately flour and milk, beating after each addition.|Stir in coconut. Spoon batter into 10 inch greased tube pan or bundt pan. Bake at 350 degrees for 1 hours and 15 minutes. SÚ³{]:úáË­–ybK4öÓº”oX?"ñÚ¾œS)µN9ø1 1/2cupsminiature marshmallowsµM!Ã%1/2cupbuttermilkµL 5Ã2Eggs -- beat by handµKÃÖ1/4teaspoonsaltµJÃH2cupssugarµIÃh2cupsflourµHÃæ1cupcoke colaµG#Ã3tablespoonscocoµFÃô1/2cupcriscoµEð1stickoleo"µD+Âñ1teaspoonvanilla extract#µC) ´1/2teaspoonorange extractµB !ÂÚ10Egg whites µA'Â1 1/8cupsmilk or water!µ@' -5teaspoonsbaking powderµ?ÂÖ1teaspoonsaltµ>Âh4cupsflourµ=ÂH2cupssugarµ<¹1cupbutterµ;Á1teaspoonvanillaµ:Á@1/3cupmilkµ9 -Á3Eggs -- unbeatenµ8ÁH1cupsugarµ7Á¹2/3cupbutterµ6ÁÖ1/2teaspoonsalt!µ5'Á -2teaspoonsbaking powder µ4/Áƒ2cupssifted cake flourµ3)Àx1cancoconut flakesµ2À@1cupmilk µ1/Àµ3cupsall-purpose flour$µ0/À1teaspooncoconut flavoring#µ/)Àg1/2teaspoonalmond extract îA 1 ‹] Coconut Layer CakeCakes0:00Sift flour once, measure, add baking powder and salt, and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add eggs, one at a time, beating well after each addition.|Add flour, alternately with milk, a small amount at a time. Beat well after each addition. Add vanilla.|Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes.|Double recipe to make three 10 inch layers.|Spread Seven Minute Frosting between layers and on top and sides of cake.|Sprinkle each layer and outside of cake thickly with Baker's Coconut, Southern Style, while frosting is still soft.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 ^^ƒ…B % † Coconut CakeCakes0:00Cream butter and sugar.|Sift flour, salt and baking powder together; add alternately with milk.|Beat egg whites until stiff and fold into dough.|Add flavoring.|Line square cake pans and grease well.|Pour butter in and bake in moderate oven (350 degrees) until done.|Frost with Plain Coconut Icing.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 ¢¢ˆ…D Q K Chiquita Holiday Banana Fruit CakeCakes0:00Sift flour with sugar, salt and baking powder intÚ…k…C # ‹% Cocola CakeCakes0:00In saucepan place oleo, crisco, cocoa and coke. Simmer till all ingredients are well dissolved.|Sift flour and salt together, add sugar. Mix well.|Beat eggs, add buttermilk, soda, miniature marshmallows and vanilla.|Mix all ingredients together by hand.|Bake at 350 degrees for 30 to 40 minutes till done.|NOTE: You can put marshmallows in hot mix to dissolve some, just before putting all ingredients together.|ICING: 1 Stick oleo 3 Tbsp. coco 1/2 Cup cocoa cola|In sauce pan put all ingredients and simmer on stove top 5 to 8 minutes. Add 1 box of powdered sugar, mix well. Pour over cake while hot.|Cut in squares to serve.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Mã³~V&Ò°žtP9ùâ¿œrG4÷Ç qM!µi3Å1cupcoconut -- shredded,µh5ÅÍ1 1/2teaspoonslemon juice -- fresh$µg!+Åñ1tablespoonvanilla extract-µfIÅ 6cupsconfectioner's sugar -- siftedµe%Åi12ouncescream cheeseµdÅd3/4cupmargarineµc Åêicing:(µb=Å I1/2cupblack walnuts -- chopped'µa?Å°1cancrushed pineapple -- 8-oz µ`/Å<3cupscarrots -- grated µ_'Å1 1/2cupsvegetable oilµ^Å4largeeggsµ]#ň2teaspoonsbaking sodaµ\Å$1teaspooncinnamonµ[ÅH2cupssugar!µZ1Åh2cupsflour, all-purpose'µY GÄ ®Glaceed fruits for decorationµX Ä4eggsµW-Ä N3cupsbanana -- sliced/µVIÄ ´8ouncesmaraschino cherries -- drainedµU+Ä_1pounddates -- pitted-µTIÄñ2cupspecan halves -- or Brazil nuts%µS'Ä -1 1/2teaspoonsbaking powderµRÄÖ1 1/2teaspoonssaltµQÄH1cupsugar-µPAĵ1 1/2cupsall-purpose flour -- flourµOÃ1teaspoonvanillao a large bowl. Add nuts, dates and cherries and stir so that all nuts and fruits are covered with flour mixture.|In another bowl beat bananas until mashed. Add eggs and continue beating until well blended and mixture is light and fluffy. Fold into flour mixture.|Pour into 8x5x2 #/4 inch loaf pan which has been lined with brown paper and greased well. (Pan will be full, but since the cake dose not rise much. It will bake satisfactorily.) Bake in 300 degree over for 1 3/4 to 2 hours or until cake springs back when center is touched lightly with the finger. cool in pan on rack 15 minutes.|Remove cake from pan and pull off brown paper. cool on rack. Frost with confectioner's sugar frosting. Decorate top as desired.|Wrap cake in transparent wrap or aluminum foil and store in cool place. to serve, slice in thin slices with a sharp knife. In any event, let cake stand overnight before cutting.|Makes one 3 1/2 pound fruit cake. ¯n¯;…F ) ‚? Carrot Cake #2Cakes0:00Sift flour, soda, salt and cinnamon and mix with oil and eggs. Add raw grated carrots and nuts. Bake in layers in 300 degree oven for 30 to 40 minutes.……E ? ‰O Carrot Passion Layer CakeCakes 0:40Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Sift together flour, sugar, cinnamon and baking soda; set aside. Beat the oil, eggs and carrots in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes. Cool completely before frosting. Use the coconut for garnish. Icing: Beat softened margarine and cream cheese until fluffy. Add confectioners sugar, vanilla and lemon juice; beat until smooth. This recipe was a first place winner at the 1993 Del Mar California County fair. Jo Anne Merrill PéÒ¹§‡hF,îÆ­—v_BüêÓ°‹n4üÙ»uP"¶5ɹ1cupbutter; no margarine%¶ EÉ------------cake------------¶Èk1/4teaspoonnutmeg¶È1/4teaspooncloves ¶È$1 1/2teaspoonscinnamon¶ #È-- (20 oz.)¶ 7È-- into coarse chunks7¶_Èv1canComstock Sliced Apples -- drained and cut¶!Èû3/4cupsour cream"µ'È -1/2teaspoonbaking powder µ~#Ȉ1/2teaspoonbaking sodaµ}Èh2cupsflourµ| È2Eggsµ{#Èÿ1 1/4cupsbrown sugar"µz1ȹ1/2cupbutter -- softenedµyÇ1teaspoonvanillaµxÇ@1/2cupmilkµw 3Ç2eggs -- well beatenµvÇH1cupsugarµuǹ1/3cupbutter%µt'Ç -1 1/2teaspoonsbaking powderµs!Çz1 2/3cupscake flourµrÆ$1teaspooncinnamonµqÆÖ1teaspoonsaltµp#ƈ2teaspoonsbaking sodaµo%ÆŠ1/2cupchopped nutsµn)ÆÄ3cupsgrated carrotsµm Æ4eggsµlÆœ1 1/2cupsoilµkÆH2cupssugarµjÆh2cupsflour þƒi…H ? ‡ French Apple & Spice CakeCakes0:00Cream butter and sugar.|Sift together flour and remaining dry ingredients; add alternately with sour cream to creamed mixture.|fold in apples.|Spray 9-cup tube pan with PAM (or grease and flour).|Pour in batter.|Bake in preheated 350 degrees oven for 45 - 50 minutes; turn out on wire rack to complete cooling.|Glaze with Glaze #1 is desired (see frosting section).|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98ƒ~…G 1 ‡= Caramel Layer CakeCakes0:00Sift flour once, measure, add baking powder, and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add eggs, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Add vanilla.|Bake in two greased 8 inch layer pans in moderate oven (375 degrees) 25 minutes.|Spread Caramel Frosting between layers and on top and sides of cake.|Busted by Barb at ß+++++++++++++++++++++++++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes and then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doubled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup caramelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remaining butter cream can be used to decorate the top of the cake. .G.†…J 9 ‹c First Rate Carrot CakeCakes 0:00Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan. Preheat oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt together; set aside. In a large mixing bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, drained pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then pour into pans. Bake for 55 minutes or until toothpick inserted near center comes out clean. Frost with cream cheese frosting; refrigerate cake. Frosting: have butter (or margarine) and cream cheese at room temperature; cream together until fluffy. Add vanilla, powdered sugar, orange juice and peel. Mix until smooth. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill‘)…I 5 ¢ Frankfurt Crown CakeCakes 0:00* Egg yolks must be beaten into the cake one at a time so keep the yolks separated from each other. +++++++++++++++++++++++++++++++++Þ IåÊž‚^/ñÙ» sK,þÔ¬ŽjH) öÖ¹¢|I0¶%QÊ°1cancrushed pineapple -- 8-oz, drained#¶$+Êñ2teaspoonsvanilla extract¶#ÊH2cupssugar¶"!Ê%3/4cupbuttermilk¶!'Ê3/4cupvegetable oil¶ Ê3largeeggs¶ÊÖ1/2teaspoonsalt¶Ê$2teaspoonscinnamon¶#ʈ2teaspoonsbaking soda!¶1Êh2cupsflour, all-purpose¶#É–1/2cupapricot jam%¶ EÉ-------apricot glaze--------'¶?ÉY1cupalmonds; blanched, sliced¶É1/2cupwater¶ÉH1cupsugar¶#ɹ2tablespoonsbutter%¶ EÉ------praline topping-------*¶Eɹ1cupbutter;no margarine,unsalted¶!É 1tablespoonrum¶ -ÉE6egg yolks; large¶É3/4cupwater¶ÉH1cupsugar%¶ EÉ----butter-cream filling----,¶?Éh3 1/2cupsflour; unbleached, sifted!¶ 'É -4teaspoonsbaking powder¶ #É 8tablespoonsrum)¶ /É1 1/2teaspoonsgrated lemon rind¶  'É6eggs; large *¶ ÉH1 1/2cupssugar DÛ¯…b:õË©wQ6ÿÛ¿¨‹dC'ùÜÊ´“~eD¶B)ÌV1poundpowdered sugar¶A̹1/2cupbutter¶@ ÌmFrosting¶?%Ì 10ouncesstrawberries¶>Ìœ3/4cupoil¶= Ì4eggs¶<!Ì£1/2cupwarm water+¶;?Ì(1packagestrawberry gelatin powder¶: )ÌŒ1white cake mix¶9#ËÍ1teaspoonlemon juice$¶8/Ë1teaspoongrated lemon rind¶7Ë1teaspoonvanilla¶6Ë@3/4cupmilk¶5ËÖ1/4teaspoonsalt!¶4'Ë -3teaspoonsbaking powder¶3!Ëz2 1/2cupscake flour¶2 ËE8Egg yolks¶1ËH1 1/4cupssugar#¶03Ë3/4cupbutter or margarine/¶/EÊË1teaspoonorange peel -- grated, fresh¶.%Ê!1teaspoonorange juice'¶-=ÊV2cupspowdered sugar -- sifted"¶,+Êñ1teaspoonvanilla extract¶+%Êi8ouncescream cheese%¶*3Ê1/4poundbutter or margarine ¶) 9Êcream cheese frosting:'¶(?ÊÞ1cupwalnuts, black -- chopped)¶'?Ê1/2cupcoconut -- dried,shredded"¶&3Ê<2cupscarrots -- shredded ÖÙÖ…L 7 ƒ9 Eva's Strawberry CakeCakes0:00Dissolve jello in warm water, then add eggs, cake mix, oil and 1/2 of the strawberries. .Bake in 3 layers at 350 degrees for 20 minutes.|Mix butter, powered sugar and the remaining half of strawberries. Frost cake.„#…K / ˆ Famous Lemon CakeCakes0:00Preheat oven to 325 degrees.|Cream butter with sugar until light and fluffy.|In a separate bowl, beat egg yolks until light and lemon colored; blend into creamed mixture.|Sift together cake flour, baking powder and salt; resift 3 times.|Add the sifted ingredients in thirds, alternating with milk.|Add vanilla, grated lemon rind and lemon juice and beat 2 minutes.|Bake in a greased Bundt pan for 1 hour or until a straw inserted in the center comes out clean.|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 ïï‚ …M / ƒ] Ella's Pound CakeCakes0:00Cream sugar and butter until light and fluffy. Sift flour. Alternately with eggs add flour and eggs to sugar mixture. Pour into spout pan that has been greased and floured. Bake at 350 degrees for 1 hour or until cake test done. `åʳ¡{`AÿÔ¼¢‚dM%çÀ˜|f>&ÝÆ´›w`¶aÐh3CupsFlour!¶`1Ð 3CupsZucchini -- grated¶_Ðœ1 1/2CupsOil¶^ Ð4Eggs¶]ÐH3CupsSugar#¶\#'Ï55tablespoonsboiling water ¶[!#ÏÍ1tablespoonlemon juice¶Z %Ï-- and light%¶Y AÏ2Eggs -- beaten until thick¶XÏH1cupsugar¶WÏÖ1/2teaspoonsalt%¶V'Ï -1 1/4teaspoonsbaking powder$¶U/σ1 1/4cupssifted cake flour¶T 3ÎÕConfectioners sugar¶S%Î k3cupssifted flour%¶R7Î X1/3cupcooled -- scaled milk¶QÎ3largeeggs¶PÎk1/4teaspoonnutmeg¶OÎ$1/2teaspooncinnamon¶NÎÖ1teaspoonsalt¶MÎH1/2cupsugar(¶L=Î F1/2cupsoft butter or margarine¶K!Σ1/4cupwarm water"¶J-Îû1packageactive dry yeast¶I%ÎÁ1/4cupcream sherry¶HÎå1/4cupcurrants#¶G3Îå1/4cupmixed candied fruit¶F Í5eggs¶EÍh2cupsflour¶DÍH1 2/3cupssugar¶C͹1/2poundbutteroféflrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú°’°.•°I˜°dš°ž± ±4£±P¥±k©²«²¯²7²²Oµ²n·³ ¹³(¼³E¿³dÁ´Æ´È´9Ë´UÍ´tϵÒµ.ÕµNÙµiܶá¶%â¶Bå¶aé¶~ì·ï·9ò·Uô·pø¸ û¸*þ¸I¸h¹¹ ¹> ¹\¹zºº9ºVºv»"».%»L'»l)¼,¼%/¼@3¼\6¼}9½<½7>½RA½oE¾ J¾)M¾CQ¾`S¿V¿&X¿EZ¿b^¿aÀdÀ:hÀSlÀooÁ tÁ'vÁ@yÁ]|Áy€Â„Â5‡ÂPŒÂnŽÃ ‘Ã)“ÃI–Ãd™ÄÄ Ä4¥ÄN¨Äm¬Å ¯Å"²Å>µÅZ¸Åx»ÆÀÆ0ÂÆHÆÆdÉÇÌÇÎÇ<ÓÇ[ÖÇyÙÈÞÈ6áÈVåÈp ‰‰†s…N ' 1 Election CakeCakes0:00Coarsely chop candied fruits.|Combine with currants and sherry and let stand while preparing batter.|Soften yeast in warm water.|Cream butter, sugar, salt and spices together until light and fluffy.|Add eggs, 1 at a time, beating well after each addition.|Stir in yeast mixture and milk.|Add 1/2 of flour to yeast mixture and beat well.|Stir in sherried fruits.|Add remaining flour and beat well to make a soft dough.|Cover closely, and let rise in warm place until doubled, about 1 to 1 1/2 hours.|Stir down.|Turn into well greased 2 quart tube pan or mold. Let rise again, about 45 minutes.|Bake below oven center in moderate oven, 350 degrees, 40 to 45 minutes, then turn out onto wire rack.|Cool thoroughly.|Sift confectioners sugar lightly over cake before serving.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 0j0‚6…P ' „7 Zucchini CakeCakes0:00Beat sugar, eggs and oil.|Sift all dry ingredients and add to sugar mixture (mixture will be very thick). Beat well.|Add zucchini and mix well.|Pour into greased and floured bunt pan.|Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted comes out clean.ƒ…O 3 …c Economy Sponge CakeCakes0:00Sift flour once, measure, add baking powder and salt, and sift together three times.|Add sugar gradually to beaten eggs, beating well.|Add lemon juice and boiling water; then add flour, mixing thoroughly.|Bake in ungreased pan, 8x8x2 inches, in moderate oven (350 degrees) 40 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 DßßaCì˳•s]5ôاŠd;) Ë°™wVD¶~ Ò6eggs¶}+Òh3cupsflour -- sifted¶|)ÒÝ1/2pintwhipping cream¶{ÒH3cupssugar¶zÒ¹1/2poundbutter>¶ycÑé2 1/2cupsfresh or frozen rhubarb -- (thawed) chopped¶xÑ1teaspoonvanilla¶w Ñ2eggs&¶v9ѹ1/2cupbutter -- or margarine#¶u7Ñÿ1cupbrown sugar -- packed¶t#Ñ@3tablespoonsmilk.¶sGÑt1cartoncherry-vanilla yogurt -- 8 oz¶rÑÖ1/2teaspoonsalt ¶q#ш1/2teaspoonbaking soda¶pÑ$1teaspooncinnamon%¶o'Ñ -1 1/2teaspoonsbaking powder¶nÑh1cupflour¶m/Ñ 1cupwhole wheat flour¶lÑ$1teaspooncinnamon¶kÑh1/4cupflour¶j)ÑŸ1/2cupchopped pecans%¶i7Ñÿ1/2cupbrown sugar -- packed,¶h#9ѹ2tablespoonsbutter -- or margarine¶gÐ1/4TeaspoonCloves¶fÐZ1/4TeaspoonAllspice¶eÐ$1TeaspoonCinnamon!¶d'Ð -2TeaspoonsBaking Powder¶cÐÖ1/2TeaspoonSalt¶b#Ј1TeaspoonBaking Soda ==…?…Q 3 Š= Yogurt Rhubarb CakeCakes 0:00In a small bowl, combine first 5 ingredients, and set aside for topping. In a medium mixing bowl, stir together the flours, baking powder, cinnamon, baking soda and salt. Set aside. Combine yogurt and milk In a large mixing bowl, beat together brown sugar and butter. Add eggs and vanilla. Beat until fluffy. To this >> mixture, alternately add the 2-flour mixture and the yogurt mixture, beating until well blended. Fold in the rhubarb. Pour batter into a greased and floured 9x13-inch baking dish or pan. Sprinkle topping over batter. Bake at 350 degrees for 45 to 50 minutes, or until done. Serve warm or cool.|Formatted by Elaine Radis BGMB90B; September, 1993 >>D…S ) ‚Q Watergate CakeCakes0:00Mix above and pour into greased 9x13 inch pan.|Bake at 350 degrees for 45 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98ƒv…R ? ‡ Whipping Cream Pound CakeCakes0:00Cream sugar and butter until light and fluffy. Add cream, sifted flour and alternately with eggs, 1 egg at a time. Add lemon extract and vanilla. Pour into spout pan that has been greased and flavored. Bake at 3350 degrees for 1 hour 30 minutes. Remove from pan by using knife to go around inside of cake and outside of cake, turn out on plate, turn over on another plate.|GLAZE. When you start mixing you will think it is too dry. Just keep beating. OÜ¿¨‰mO=îÑ·…oQ0÷Ú´™|fJø׳ƒfO·ÖH2cupssugar·Öd2sticksmargarine-·CÕ`1packageshredded coconut -- (8 oz.)!·)ÕŸ1 1/2cupschopped pecans·#Õˆ1teaspoonbaking soda·Õ@1/3cupmilk8·YÕ„1packagecrumbled vanilla wafers -- (9 1/4 oz.)· )Õ3Eggs -- beaten·ÕH1cupsugar·!Õs1/2cupshortening·!Ô›1cupcold water#·#'Ô5tablespoonsvegetable oil·Ô÷1teaspoonvinegar·Ô1teaspoonvanilla·ÔÖ1/2teaspoonsalt· #Ôˆ1teaspoonbaking soda· #Ô 3tablespoonscocoa· ÔH1cupsugar/· EÔ ¿1 1/2cupsunbleached all-purpose flour· Ó1/2cupcoconut·%ÓŠ1cupchopped nuts'·7Ó51packagepistachio pudding mix"·5Ó .1cup7-up -- or Club soda· Ó3Eggs·#Óæ3/4cupcooking oil· )ÓŒ1White cake mix· 1Ò juice from 1 lemon· #Ò***GLAZE***·Ò1teaspoonvanilla!¶'Ò C2teaspoonslemon extract ûÀûƒA…U 7 †= Vanilla Wafer Cake #2Cakes0:00Cream shortening, sugar and eggs. Blend well.|Add vanilla wafers, milk, pecans and coconut. Beat until firm.|Bake in 2 pans at 350 degrees until brown or in tube pan at 325 degrees until done, about 45 minutes depending upon oven.|Cool completely.|Frost as desired with Caramel Frosting or other of your choice. (See recipe.)|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98‚<…T ! „I Wacky CakeCakes0:00Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. ‡‡‚u…V 7 …% Vanilla Wafer Cake #1Cakes0:00Cream margarine and sugar.|Add eggs, 1 at a time, beating after each addition to mix thoroughly.|Add rolled vanilla wafers and milk.|Gradually add coconut, then nuts and vanilla.|Bake in greased and floured tube or Bundt pan 1 1/2 hours at 375 degrees.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Dî· ‰[> ÿÕ­‘ygB!úÞ¹–oJ(áÉ©’sD,·9EØÿ1/2cupbrown sugar -- firmly packed·8#ع4tablespoonsbutter·7Ø@1/2cupmilk·6 1Ø 1Egg -- well beaten·5ØH3/4cupsugar·4#ع4tablespoonsbutter%·3'Ø -1 1/4teaspoonsbaking powder·2%Ø k1 1/4cupssifted flour"·1'× 1/4teaspoonginger,ground$·0+×$1/2teaspooncinnamon,ground ·/#׈1/2teaspoonbaking soda"·.'× -1/2teaspoonbaking powder·-×Ö1/2teaspoonsalt$·,/×h1 1/2cupsflour,all-purpose·+-×<1cupcarrots,shredded"·*+×ñ1teaspoonvanilla extract·) ×3eggs·(×H3/4cupsugar·'×d1/2cupmargarine%·&7×ÿ1/2cupbrown sugar -- packed'·%?×á1canpineapple,sliced -- 20 oz·$-צ1cupraisins,seedless·#Ö2teaspoonsvanilla·"%ÖŠ1cupchopped nuts+·!?Öq1packageflaked coconut -- (7 oz.)· Ö@1/2cupmilk· #Ö-- (12 oz.)4·QÖ 1packagevanilla wafers -- rolled very fine· Ö6Eggs   …q…W ] Šw Upside-Down Pineapple-Raisin-Carrot CakeCakes0:00Drain pineapple; reserve 1/2 cup juice. Melt 1/4 cup margarine in a 10-inch ovenproof skillet. blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with granulated sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining 1/2 cup raisins. Pour batter over pineapple. Bake in preheated 350 degree oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate. A third place winner at the Del Mar Ca county fair. Jo Anne Merrill þÅþC…Y = ‚; The Cake That Don't LastCakes0:00Mix together and bake 1 hour & 15 minutes at 350 degrees in a tube pan.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98„7…X - ˆ3 Upside Down CakeCakes0:00Sift flour once, measure, add baking powder, and sift again.|Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.|Add egg; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Melt 4 Tbsp. butter in iron skillet; add brown sugar and stir until melted.|Add pineapple (or apricots or peaches) and pour batter over mixture.|Bake in moderate oven (350 degrees) 30 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 XÇ°™cE3ðÒ¢ŒzL"ÿܶkP+úÀ™|X!·U'Û -5teaspoonsbaking powder·T!ÛH1tablespoonsugar$·S/Ûµ1 1/2cupsall-purpose flour7·R_Û!1cupmashed sweet potatoes -- canned or cooked·QÛ@1cupmilk·P )Û2eggs -- beaten"·O =ÚŠChopped nuts -- optional·N!Ú%1cupbuttermilk"·M'Ú 1/2teaspoonground cloves#·L+Ú 2teaspoonsground cinnamon#·K+Ú¦2teaspoonsground allspice ·J!#Úˆ1tablespoonbaking soda ·I/Ú3cupsall purpose flour'·H?Ú †1cupBama Strawberry Preserves+·GGÚ{1jarBama Red Plum Jam -- (16 oz.)·F Ú5Eggs·EÚH1cupsugar-·DKÚ1cupbutter or margarine -- softened·C -Ù45Bananas -- diced'·B#/Ù°1small cancrushed pineapple·AÙœ1 1/4cupsoil·@ Ù3Eggs·?Ù$1teaspooncinnamon·>ÙÖ1/2teaspoonsalt·=Ù¤1teaspoonsoda·<ÙH2cupssugar·;Ùh3cupsflour6·:]Ø°1cupcrushed pineapple -- apricots or peaches $W$‚/…[ 5 „ Sweet Potato MuffinsCakes0:00combine eggs, milk and potatoes, beat until smooth.|Combine dry ingredients, add to potatoe mixture, blending thoroughly.|Add shortening, mix well. Fill greased muffin pan, two thirds full. Bake at 400 degrees for 30 to 40 minutes.|Makes 12 to 15 2 inch muffins.…%…Z ) Š Texas Jam CakeCakes0:00Preheat oven to 350 degrees.|In large mixer bowl, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in jam and preserves.|Stir together dry ingredients. All alternately with buttermilk to jam mixture.|Turn into 3 well greased wax paper lined 9-inch layer cake pans. Bake 40 minutes or until wooden pick inserted near center comes out clean.|Cool 5 minutes, remove from pans. Cool completely. Frost with Maple Frosting. Garnish with nuts if desired.|Makes 1 9-inch 3-layer cake.|See recipe for Maple Frosting.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Z佫ˆ_D'ÝÅ£€fH, Á}iH$ÿä¸xZ·p#Þÿ1/4cupbrown sugar·oÞH1/4cupsugar%·n EÞ----------topping-----------)·m#3Ý2tablespoonsbutter or margarine·lÝ4 1/2cupswater"·k ;Ý2Eggs -- slightly beaten!·j3ÝÕ1cupconfectioners sugar·i-Ýo1cupgranulated sugar·h Ý-- each)A·giÝí2packageslemon pudding & pie filling -- (4-serving sizeI·f{ݤ1packagecake mix or pudding-included cake mix -- (2 layer size)·e%ÜŠ2/3cupchopped nuts·dÜ1teaspooncloves·cÜ$1teaspooncinnamon·bÜÖ1teaspoonsalt ·a'Ü -1teaspoonbaking powder·`#܈2teaspoonsbaking soda·_Ü1/4cupwater$·^/ܵ3 1/3cupsall-purpose flour ·]-Ü`1/2cupshredded coconut·\Ü1teaspoonvanilla·[ÜH1 1/2cupssugar&·Z;ÜT2cupsshredded sweet potatoes ·Y'Ü1 1/2cupsvegetable oil·X Ü3Eggs$·W5Ûs1/3cupshortening -- melted·VÛÖ1/2teaspoonsalt HH…4…\ 3 Š' Sweet Potato LoavesCakes0:00Heat oven to 250 degrees.|Grease and flour 2 loaf pans, 9x5x3 inches.|Beat eggs, oil, sweet potatoes, sugar, vanilla and coconut on low speed, scrapping bowl occasionally, 1 minute.|Add flour, water, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds.|Stir in nuts.|Spread in pans.|Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.|Cool 10 minutes; remove from pans.|Cool completely before slicing.|Refrigerate leftover bread.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ðð† …] 3 ‹W Stripe-It-Rich CakeCakes0:00Prepare cake mix as directed on package, baking in 13x9 inch pan.|Remove from oven. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with a plastic drinking straw, using a turning motion to make large holes). Holes should be at 1" intervals.|Only after poking holes, combine pudding mix with sugars and eggs in saucepan. Gradually stir in water; add butter. Cook and stir over medium heat until mixture comes to a full boil.|Quickly, pour hot [pudding evenly over warm cake, into the holes to make the stripes and over the top to "frost" the cake.|Chill at least 2 hours.|Store cake in refrigerator.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Z8ÉZˆA…` C 1 Stars And Stripes ShortcakeCakes0:00Combine berries with 1/4 cup sugar and let stand for 30 úˆB…_ 5 A Strawberry ShortcakeCakes0:00Prepare and bake shortcake in 8 x 1 1/2" round baking pan; remoù…D…^ C Š7 Streuselkuchen (Crumb Cake)Cakes0:00TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. cᵜtC+ðÙÀ¨‘nP+éΰ’fGþÕ¥c¸ àK1 1/2cupsoat bran!¸  ;à -Non-stick cooking spray-¸ Ià1/2cup+ 1 Tbsp. sugar -- divided use&¸ ;àê6cupsfresh berries -- washed¸ !ß-- up to 40¸Oß 3cupsstrawberries -- sweetened halved,¸)ßÝ1cupwhipping cream)¸ KßButter or margarine -- softened¸ 1ß***STRAWBERRIES***¸#ßœ2/3cuplight cream¸ 'ß 1Egg -- beaten#¸3ß1/2cupbutter or margarine¸ßÖ1/2teaspoonsalt"·!'ß -1tablespoonbaking powder·~#ßH2tablespoonssugar ·}/ßµ2cupsall-purpose flour·| !ß µSHORTCAKE:·{ !Þ 1egg; large·zÞ¹1/2cupbutter·yÞ@3/4cupmilk·x!ÞM1packageyeast; dry·wÞÖ1/4teaspoonsalt·vÞH1/4cupsugar.·uCÞh2 1/4cupsflour; unbleached, unsifted%·t EÞ------------cake------------·sÞ¹1/2cupbutter)·rCÞh1cupflour; unbleached, unsifted·qÞ$2teaspoonscinnamonve from pan and cool on rack about 5 minutes.|In mixing bowl stir together the flour, sugar, baking powder and salt. Cut in the butter till mixture resembles coarse crumbs.|Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten.|Spread dough in greased 8 x 8 x 2" baking pan, building up edges slightly.|Bake in a 450 degree oven for 15 to 18 minutes or till done. Remove from pan and cool slightly.|Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully.|Place bottom layer on serving plate.|Spread a little soften butter over bottom layer.|In chilled bowl whip cream to soft peaks (tips curl over).|Spoon half of the strawberries and the whipped cream over bottom cake layer.|Top with second layer.|Spoon remaining strawberries and whipped cream over the top.|Serve while cake is still warm.|Makes 6 to 8 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98minutes at room temperature.|Preheat oven to 450 degrees. Spray cookie sheet with cooking spray.|Combine oat bran and flour with 1/4 cup sugar, baking powder and salt.|Cut oil into oat bran mixture with pastry blender or with fork until mixture resembles coarse crumbs.|Combine egg whites with milk and add to oat bran, stirring until just moistened.|Sprinkle cutting board with a little flour. With rolling pin, roll the shortcake dough to 1/2" thickness.|With medium-size star-shaped cookie cutter, cut dough into stars. Try to keep dough scraps to a minimum and reroll dough only 1 time so it doesn't toughen. Place stars on cookie sheet. There should be 16 stars. Sprinkle with sugar.|Bake stars for 10 minutes or until they are lightly browned and firm to the touch. Remove stars from cookie sheet and cool for 10 minutes on a wire rack.|Place 2 stars in each serving bowl and cover with fruit.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Jݸœ|_C1ýß»ŠsQ7ñÌ´œqQ)ྦྷŠkJ¸*+âh3cupsflour -- sifted¸) /â6Eggs -- separated¸(âd2sticksmargarine¸'âH3cupssugar¸&)áV8ouncespowdered sugar$¸%+án1/4teaspoonlemon flavoring¸$#ád4tablespoonsmargarine%¸#-áR1/2teaspoonalmond flavoring¸"%ái3ouncescream cheese(¸! Ká-----cream cheese frosting-----¸ á¦1cupraisins¸áÞ1cupwalnuts"¸'á ç3/4teaspoonground nutmeg ¸á$1 1/2teaspoonscinnamon ¸'á -1teaspoonbaking powder¸áÖ1teaspoonsalt¸#áˆ2teaspoonsbaking soda¸áh3cupsflour.¸Gáá8ouncespineapple, crushed -- drained!¸1á 2cupszucchini -- grated¸á2teaspoonsvanilla¸áH2cupssugar¸%áœ1cupoil -- salad¸ á4eggs¸àñ2/3cupskim milk¸!àÚ2largeegg whites¸'à1/2cupvegetable oil¸àÖ1/2teaspoonsalt"¸!'à -1tablespoonbaking powder ¸ /àµ2cupsall-purpose flour 44ƒH…a G †; Spicy Pineapple Zucchini CakeCakes 0:00Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a separate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. WW…%…b 7 Š Sour Cream Pound CakeCakes0:00Preheat oven to 350 degrees.|Cream sugar and margarine until very creamy.|Add egg yolks one at a time, beating well after each addition.|Sift flour three times. Add soda to sour cream; stir well. Add flour and cream alternately to the sugar-margarine mixture. Blend well.|Add vanilla, almond extract, butter flavoring and lemon extract.|Beat egg whites until stiff, then fold into mixture.|Pour into well greased, lightly floured stem pan (or loaf pan).|Bake at 350 degrees for about 1 1/2 hours, or until toothpick inserted into center comes out clean.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 båɬˆb?-ëÔ½¡ŠbE&æÀ©—xa>"þéÅ¥yb¸Iåh3cupsflour)¸H#3äÿ3tablespoonsbrown sugar, packed¸G!ä$1tablespooncinnamon!¸F/äf1/2cuppecans -- chopped¸E äˆfilling:!¸D3äû1cupsour cream -- light¸CäÖ1/4teaspoonsalt ¸B'ä -1teaspoonbaking powder¸Aäh2cupsflour¸@ä1/2teaspoonvanilla¸? ä2eggs¸>äH2cupssugar#¸=7äd1cupmargarine -- softened¸< /ã Nut -- if desired¸;#ãÿ2teaspoonsbrown sugar¸:ã$2teaspoonscinnamon¸9ã1teaspoonvanilla%¸8'ã C1 1/2teaspoonslemon extract¸7ãÖ1Pinchsalt¸6ã¤1/4teaspoonsoda¸5ãh3cupsflour¸4ãH3cupssugar¸3!ãû1cupsour cream$¸21ã¹1/2poundbutter -- softened¸1 ã6Eggs ¸0'â C1teaspoonlemon extract#¸/-â2teaspoonsbutter flavoring!¸.)âg1teaspoonalmond extract¸-â1teaspoonvanilla¸,â¤1/4teaspoonsoda¸+!âû1cupsour cream AÞAƒ…d 9 …k Sour Cream Brunch CakeCakes 1:00Grease and flour an angel food cake pan. Mix all ingredients except filling , adding sour cream last. Mix filling ingredients in a small bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of batter then remainder of filling. Bake in a preheated 350 degree oven for 1 hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill„…c 1 ‡} Sour Cream Cake #2Cakes0:00Separate eggs and beat separately.|Cream soft butter, sour cream, and sugar. Add egg yolks, vanilla and lemon extract.|Sift flour, soda, and salt together. Add egg whites. mix well.|Add butter mixture and flour mixture together.|Pour 1/2 of batter in tube pan.|Mix cinnamon, brown sugar and nuts together. Sprinkle on top of batter in tube pan.|Pour remaining batter over top and bake at 350 degrees. Test for doneness.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ¤¤¤‰t…f 9 “! Six Layer Coffee TorteCakes0:00Preheat oven to 350:F. Grease and flour 3 8-inch round cake pans. In a large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until just mixed, scraping bowl constantly with spat„X…e 7 ˆk Sock-It-To-Me Cake #1Cakes0:00Cream butter and sugar; add eggs, 1 at a time, creaming until mixture is light in color.|Sift together flour, salt and soda; set aside.|Add sour cream to creamed mixture. Add flour mixture and vanilla; mix well.|Pour half of batter into greased and floured tube pan; sprinkle with cinnamon, brown sugar and nuts.|Pour in remaining batter.|Bake at 350 degrees 1 1/2 hours.|Let stand in pan 3 minutes before removing.|Mrs. L. Crawford of Garland Dallas Times Herald, Oct. 27, 1977|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Käȱ—ygJ)æË´ˆmN,æÏ«‰i?%Ñ¿ªfK¸hèH1 2/3cupssugar$¸g/èh2 1/2cupsflour,all-purpose¸fç1teaspoonvanilla¸eç@1cupmilk¸d ç6eggs,¸cIç¥1boxself-rising flour -- sugar box"¸b5ç 1boxconfectioner's sugar¸aç¹3sticksbutter'¸`#/æ ©3tablespoonslight brown sugar¸_)æÝ2cupswhipping cream¸^ 3æ§10(1.4 oz) heath bars!¸] ;æcinstant coffee granules¸\æ2largeeggs¸[æÖ1/4teaspoonsalt'¸Z+æñ1 1/2teaspoonsvanilla extract¸Y#æˆ2teaspoonsbaking soda¸X%æÓ3/4cupground cocoa¸W!æ%1cupbuttermilk)¸VCæ1cupbutter or margarine -- soft¸UæH2cupssugar¸Tæh2 2/3cupsflour¸S%åŠ1/2cupchopped nuts!¸R##åÿ3tablespoonsbrown sugar¸Q#å$3tablespoonscinnamon¸På1teaspoonvanilla¸O å6Eggs¸N!åû1/2pintsour cream¸Må¹2sticksbutter¸LåH2cupssugar¸KåÖ1/4teaspoonsalt¸Jå¤1/4teaspoonsodaula. Dissolve 2 tsp instant coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10 minutes. Remove from pans and cool completely. While cake is cooling, finely chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water; cool. With serrated knife, cut each cake layer in half to make 6 thin layers. In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks form. To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the whipped cream mixture. Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of the remaining Heath Bars. Repeat layering 4 more times. Top with remaining cake layer. Thinly spread remaining whipped cream mixture over side and top of cake. Gently press reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to serve. Serves 20. ""ƒ`…h ; †w Scrumptious Banana CakeCakes0:00Sift together the dry ingredients. Add the shortening, milk and bananas. Beat for 2 minutes. Add eggs and beat for 2 minutes more. Add nuts and stir to blend. Pour into greased and floured 9x13x2-inch pan or into two 9-inch pans. Bake in preheated 350 degree oven 30-35 minutes for round pans, 45 minutes for larger pan. Cool and frost with a buttercream frosting. This cake was a second place winner at the Del Mar fair. Jo Anne Merrillƒv…g 5 ‡) Shirlie's Pound CakeCakes0:00Have butter and eggs at rom temp.|Mix sugar and butter until well blended, add eggs, one at a time, blend in flour and milk slowly, alternating. Add vanilla.|preheat oven to 350 degrees.|Pour ingredients in lightly greased tube pan, bound on counter top to settle batter 3 or 4 times..|Bake approximate 1 hour and 15 minutes. Do not open oven door for 1 hour, at 1 hour check cake, if not done bake an additional 15 minutes or until tooth pick comes out clean. hز˜qGÚ¹…># ïݵ£yV@)êÌ´•~h¹êH1cupsugar¹ êE6Egg yolks¹ 3ê***LEMON FILLING***¹ !êÚ8Egg whites¹#êÍ1/4cuplemon juice%¸/ê72teaspoonsgrated lemon peel¸~êH2cupssugar¸} êE8Egg yolks¸|êÖ1dashsalt ¸{'ê -1teaspoonbaking powder'¸z=ê½2cupssifted all-purpose flour¸y ê€CAKE:%¸x Cé]Hot Rum glaze -- see recipe¸w é4Eggs¸véM1/2cupsalad oil¸ué1/2cupwater¸té…1/2cupdark rumD¸sqé ¨1packagevanilla instant pudding and pie mix -- (3 3/4 oz.)1¸rKé‘1packageyellow cake mix -- (18 1/2 oz.)¸q)éŸ1/2cupchopped pecans%¸p7èÞ2/3cupwalnuts,black,chopped¸o !è2eggs,large*¸n;è41 1/4cupsbananas,mashed, about 3'¸m;è%2/3cupbuttermilk,or sour milk$¸l5èî2/3cupvegetable shortening¸kèÖ1teaspoonsalt#¸j#èˆ1 1/4teaspoonsbaking soda%¸i'è -1 1/4teaspoonsbaking powder ¬¬e…j 1 Robert E. Lee CakeCakes0:00ASSEMBLE CAKE#|PREPARE CAKE#|PREPARE FROSTING#|PREPARE FILLING#ƒh…i  ‡% Rum CakeCakes0:00Grease and flour a 10" tube pan. Sprinkle chopped nuts over bottom.|Combine cake mix, pudding mix, rum, water, salad oil, and eggs, beat 2 to 4 minutes at medium speed of electric mixer.|Pour batter into pan and bake at 325 degrees for 50 to 60 minutes.|Pour hot glaze over cake (the glaze will cause cake to settle). Allow cake to cool in pan for 30 minutes before turning out.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 D×¹“l>û׸“k:" êЫŽf: þß°Ÿ€eD¹ #ìˆ1teaspoonbaking soda¹ìh2 1/2cupsflour¹!ì1tablespoonvanilla¹ ì 1egg,¹?ì*1 1/2cupsfirmly packed brown sugar¹#ì¹4tablespoonsbutter¹ 7ënuts -- chopped (opt)¹ 'ëÄwhipped cream)¹;ë·11ouncesbiscuits (refrigerated)%¹9ë 2cupsstrawberries -- sliced¹!ë1tablespoonwater"¹!ë 12 1/2teaspoonscornstarch¹ëZ1dashallspice¹ë$1/4teaspooncinnamon¹ë1/4cupwater¹ëH1/3cupsugar.¹Eë,1/2poundrhubarb-cut into 1/2 " slice%¹/ê72teaspoonsgrated lemon peel"¹1êó1/4cupgrated orange peel¹ %ê!1/4cuporange juice!¹ ##êÍ2tablespoonslemon juice¹  ês1Egg yolk*¹ Cê6cupssifted confectioners' sugar+¹ Eêl1/4cupsoftened butter or margarine$¹ Cê***LEMON-ORANGE FROSTING***#¹3ê1/2cupbutter or margarine¹#êÍ3/4cuplemon juice&¹!/ê71tablespoongrated lemon peel Á‡ˆb…m 9 } Rhubarb Meringue TorteCakes0:00* Rhubarb Sauce for R$ One day before serving: In medium size ‚6…l ; „# Rhubarb Sour Cream CakeCakes 0:00Cream butter and brown sugar until fluffy. Beat in egg and vanilla. Sift flour with baking soda and salt. Add to mixture. Fold in sour cream and rhubarb. Spoon into greased 9" X 13" pan. Bake at 350 F for 40 minutes. From The Central Market Cookbook by Phyllis Good.„;…k = ˆ7 Rhubarb-Berry ShortcakesCakes 0:00Combine in a saucepan the approx. 2 cups of rhubarb slices, sugar, water, cinnamon and allspice. Bring to a boil, stirring, and reduce heat and simmer for 5-7 minutes. Blend cornstarch with water and add to sauce and cook, stirring, until sauce boils and thickens. Add the strawberries and bring to a simmer. Bake the refrigerated biscuits, (or from scratch)_. Split in half and butter and add sauce to bottom, cover with top half of biscuit, and top with more sauce. Add whipped cream and nuts if desired.Source#joyce alenskis LæÊœ„fK3 öŧ‘nI éÈ«šƒbF÷ÚšjL¹>!ï¹1tablespoonbutter-¹=Gïf1/2cuppecans; or walnuts -- chopped%¹<7ïÿ1/4cupbrown sugar -- packed¹;ïH1/4cupsugar¹: /ï-----topping-----%¹91ï,1 1/2cupsrhubarb -- chopped$¹89ïû1cupsour cream -- (8 ozs.)¹7ïÖ1/2teaspoonsalt¹6#ïˆ1teaspoonbaking soda¹5ïh2cupsflour¹4 ï 1egg¹3!ïs1/2cupshortening¹2#ïÿ1 1/2cupsbrown sugar!¹1 ;îwater as needed for mix¹0 î2eggs'¹/=î¶3cupsmarshmallows -- minature"¹./î o3ouncesraspberry gelatin ¹-)î‚1packagecake mix white¹,îH1cupsugar¹+'îb5cupsrhubarb diced.¹*Cí?3 1/2cupsrhubarb sauce -- thickened*¹)íH1cupsugar$¹(+íd1/4teaspooncream of tartar¹' !íÚ4egg whites¹& )í£joyce alenskis¹%ìk1/2teaspoonnutmeg¹$ìH1/2cupsugar+¹#Eì4cupsrhubarb cut into 1/2" pieces¹"#ìá1cupsour cream¹!ìÖ1teaspoonsaltd bowl, with elec. mixer at high speed, beat whites and cream of tartar until soft peaks form. Gradually add sugar, beating until sugar dissolves and tiff peaks form. Heat oven to 225: and line 2 baking sheets with aluminum foil and grease foil. Draw 3, 8 inch circles.Using a pastry bag, with star tip, Pipe a border, inside the edge of each circle, on baking sheets. Do not extend beyond the circle. On one circle, pipe a second border inside the first. Divide remaining meringue into centers of circles. With small spatula, spread meringue to fill centers of circles and to touch shell borders. Bake meringues 3-4 hours or until crisp. Turn off oven. Allow meringues to stand in oven several hours or over night An hour before serving, place meringue layer with single border on serving plate. Top with one third of chilled rhubarb sauce. Repeat with second single-border meringue and one third of sauce. Top with double-border meringue and remaining sauce. Cover torte carefully and refrigerate until read to serve. ݃B…o 1 †E Rhubarb CoffeecakeCakes0:00In a mixing bowl, cream sugar and shortening. Add egg and blend well.|Combine flour, baking soda and salt; add alternately with the sour cream to the creamed shortening mixture. Fold in rhubarb. Spread in a greased 9x13-inch baking pan.|Combine all topping ingredients; sprinkle over batter.|Bake at 350 degrees for 45 to 50 minutes. Cool on a wire rack. Wis/Gramma.|Formatted by Elaine Radis BGMB90B; JUNE, 1993‚…n / „ Rhubarb Dump CakeCakes0:00Arrange rhubarb in bottom of 9x13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve warm with whipped cream. SâÆ«š~d2óе™ƒf>ìɨŽkF*龟‚pS¹\ò1teaspoonvanilla¹[ ò2Eggs¹Z!òs1/2cupshortening¹Y)ñŸ1cupchopped pecans(¹X?ñ€2cupsfinely grated raw carrots¹Wñ2teaspoonsVanilla ¹V'ñ1 1/2cupsvegetable oil¹U )ñ4Eggs -- beaten"¹T+ñ 1teaspoonground cinnamon ¹S'ñ ç1teaspoonground nutmeg¹RñÖ1teaspoonsalt¹Q#ñˆ1teaspoonbaking soda ¹P'ñ -1teaspoonbaking powder$¹O/ñµ3 1/3cupsall-purpose flour(¹N?ñ ô2cupsImperial granulated sugar%¹M/ð Ò1small canevaporated milk *¹Lð1teaspoonvanilla¹KðH1cupsugar¹Jðd1/2cupmargarine¹Iðh2 1/2cupsflour ¹H'ð -1teaspoonbaking powder¹Gð1teaspoonvanilla¹F-ðÏ3cupsrhubar -- cut up/¹EEðˆ1teaspoonbaking soda -- added to milk¹DðC1cupsour milk¹CðÖ1/2teaspoonsalt¹B ð 1egg¹AðH1 1/2cupssugar¹@ðd1/4cupmargarine¹?ï$1teaspooncinnamon ¬¬‚P…p % „C7 Rhubarb CakeCakes 0:00*Size of can is questionable, but I remember the small +/- 6-7 oz size. Mix well and pour into a greased and floured 9 x 13 pan. Bake at 350: for 45 minutes. While cake is still warm out of the oven, spread with topping which has been heated over low heat until thickened and cooled.Source#joyce alenskis 00…L…q / Š[ Regal Carrot CakeCakes0:00In large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon; make a well in center.|Combine beaten eggs, oil and vanilla and pour into the well.|Beat with a large wooden spoon until batter is smooth.|Fold in grated carrots and chopped pecans.|Turn into well greased and floured 10-inch tube pan.|Bake in 325 degree oven for 1 hour and 20 minutes, or until top springs back when lightly pressed with fingertip.|Cool cake in baking pan on wire rack for 1 hour. Remove cake from the pan and frost with Orange Cream Cheese Frosting.|See recipe for Orange Frosting.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 çç„…r + ‡q Red Velvet CakeCakes0:00Cream shortening and sugar till fluffy.|Add eggs and beat 1 minutes.|Put cocoa and red coloring in cup and make paste.|Add to shortening mixture.|Add salt and vanilla to buttermilk, adding milk and flour alternately to shortening mixture, mixing well after each addition.|Put vinegar and soda in cup and mix. Add to mixture.|Bake in two 9" pans at 350 degrees for 25 minutes.|See frosting section for Frosting recipe.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Qæµ›€\>#éέlE*ïÔ·x(÷åϲ•~cQ¹z õ2Eggs¹yõH1 1/2cupssugar¹xõ 21cupprunes¹w%ôŠ1cupchopped nuts¹vô1 1/3cupscoconut¹uôœ1/4cupoil¹t ô4Eggs¹sô1 1/3cupswater¹r !ô-- fillingM¹qôí1packageJell-O vanilla Instant pudding and pie -- (4 serving size)<¹paôi1packagewhite or yellow cake mix -- (2 layer size)¹oó1teaspoonvanilla¹n!ó%1cupbuttermilk¹m#óˆ1teaspoonbaking soda¹lóÖ1teaspoonsalt¹kóh1 7/8cupsflour$¹j/ó‹1teaspoonred food coloring ¹i#!ó!2tablespoonshot coffee¹h#ó 4tablespoonscocoa¹g 3ó2eggs -- well beaten¹fóH1 1/2cupssugar¹e!ós1/2cupshortening¹dò÷1teaspoonvinegar¹c!ò%1cupbuttermilk¹b#ò 2tablespoonscocoa!¹a/ò‹1/4cupred food coloring¹`òH1 1/2cupssugar¹_ò¤1teaspoonsoda.¹^Cò +2 1/2cupsflour 9sifted 2 to 3 times)¹]òÖ1teaspoonsalt CÿCƒ8…t - †5 Rave Review CakeCakes0:00Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes.|Stir in coconut and nuts.|Pour into greased, floured 10" tube pan.|Bake at 325 degrees for 60 minutes.|Cool 15 minutes from pan. Cool on rack.|Frost with Coconut Cream Cheese Frosting. See frosting section.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98ƒ}…s 7 ‡5 Red Devil's Food CakeCakes0:00Cream shortening, add sugar gradually; then cream until fluffy. Blend in eggs. Mix cocoa, red food coloring, and hot coffee together to form a smooth paste. Blend into the cream mixture immediately. Sift flour, salt and soda together and add to cream mix alternately with the buttermilk. Blend in the vanilla. Pour into a well greased and floured pan (see below) Bake in a 350: oven. 8" tube pan: 55-60 minutes 8" square pan: 70 minutes 2, 8" layer pans: 40-45 minutes wqewƒj…w ' ‡ Prune Cake #1Cakes0:00Cream shortening and sugar; add beaten eggs.|Sift flour with salt, baking soda and spices.|Add dry ingredients alternately with sour cream to creamed mixture.|Add cooked prunes that have been pitted and chopped. Beat well.|Turn into prepared layer cake pans and bake at 350 degrees 20 to 30 minutes.|Cool and frost. (See Frosting section for Prune Frosting or one of your choice.)|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98‚…v ! ƒa Prune LoafCakes0:00Cream prune pulp, sugar and butter together.|Add eggs, buttermilk, soda, cinnamon, cloves, flour and salt.|Bake in greased and floured loaf pan at 350 degrees.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 …u + ] Prune Loaf CakeCakes0:00Mix all ingredients and bake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ![ÝÃ¥‡iN7 ïÙÀ®”qS+ùÜÅ©ˆeO8ûÝÀ§m[º ø5Eggs º/øh3cupsflour -- unsiftedºøH3cupssugarºøô1/2cupcriscoºød2sticksmargarineº'÷ 1cupcooked prunesº÷Z1teaspoonallspiceº÷$2teaspoonscinnamonº÷h2cupsflourº÷H1cupsugar º#!÷û3tablespoonssour creamº#÷ˆ1teaspoonbaking sodaº÷Ö1/2teaspoonsaltº ÷E3Egg yolksº !÷s1/2cupshorteningº öÖ1Pinchsaltº öh1 1/2cupsflour%º -ön1/2teaspooncloves or nutmegº ö$1teaspooncinnamon º#!ö%4tablespoonsbuttermilkºö¤1teaspoonsodaº ö2Eggsºö¹1/2cupbutterºöH1cupsugarº -ö-- without sugar)ºCö1cupprune pulp -- stewed prunesºõÖ1Pinchsaltºõh1 1/2cupsflour¹õk1/2teaspoonnutmeg¹~õ1/2teaspooncloves¹}õ$1teaspooncinnamon¹|õ¤1teaspoonsoda ¹{#!õ%4tablespoonsbuttermilk èaè‚u…y - …/ Potato ShortcakeCakes0:00Heat oven to 400 degrees.|Grease and flour 8" square pan.|Mix baking mix, mashed potatoes, pepper and eggs until soft dough forms.|Spread in pan.|Bake until golden brown, about 25 minutes.|Top each serving with Creamed Salmon or other creamed meat or fish sauce.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒ…x ! † Pound CakeCakes0:00Cream margarine, crisco and sugar.|Add flour, mix well.|Add eggs, one at a time, beating well after each addition.|Bake one hour 20 minutes at 350 degrees or until done (when springs back when touched lightly in center.|LEMON GLAZE: 1 Cup powder sugar Juice of 2 lemons|Mix and put glaze on cake while hot.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 jÞ¹–mC%è̤†lV=(êÓ§m[4 ÷๜jº9ý6largeeggsº8ýH2 3/4cupssugarº7ýd2sticksmargarine$º65ýî1/2cupvegetable shorteningº5üf1cuppecans&º4%+ü=2small jarsplumb baby foodº3üœ1Cupoil$º2!+üË1tablespoonapple pie spiceº1 ü3Eggs º0/ü¥2cupsself-rising flourº/üH2cupssugar)º.9û$1teaspooncinnamon (or to taste)º-ûÖ1pinchsaltº,û1/4teaspoonclovesº+ûZ1/4teaspoonallspiceº*ûÂ1cuplardº)û¦2cupsraisinsº(ûH1cupsugarº'ú16cupspopcornº&ú916ouncesM&M candy%º%3ú×16ouncesdry roasted peanutsº$úd1stickmargarine(º#9ú¸16ouncesminiature marshmallowsº" ù2Eggsº!ù¦1/4teaspoonpepper'º =ùd2cupsleftover mashed potatoes&º3ù22 1/2cupsBisquick baking mix º'ø C1teaspoonlemon extract"º+øñ1teaspoonvanilla extractº+ø1Bottle-- (7 oz.) 7-Up VŠeV‚ …| ) ƒ_ Plum Good CakeCakes0:00Mix eggs and 1 cup of sugar; beat in plums and oil.|Add flour, remaining cup of sugar and spice.|Stir in pecans.|Bake in a tube pan for 1 hour at 350 degrees.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98"…{ + Poor Man's CakeCakes0:00‚r…z % …1 Popcorn CakeCakes0:00Melt marshmallows and margarine in double boiler. After melted, pour over peanuts, M&M's and popped popcorn.|Put into tube pan that has been sprayed well with PAM.|Press down with buttered hands.|Let cool.|Turn upside down. Let stand for one day before cutting.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ÒÒ†*…} 5 Œ Pineapple Pound CakeCakes0:00Cream shortening, butter and sugar.|Add eggs, one at a time beating thoroughly after each addition.|Sift flour and baking powder. Add to mixture 1 spoonful at a time, alternately with milk.|Add vanilla; stir in pineapple and juice and blend well.|Pour batter into well-greased 10" tube pan.|Place in cold oven. Turn oven to 325 degrees and bake for 1 1/2 hours, or until springs back when touched lightly.|Let stand for a few minutes in pan. Run knife around edges and remove carefully to cake rack.|TOPPING: 1/4 Cup butter 1 1/2 Cups powdered sugar 1 Cup crushed pineapple, drained|Combine ingredients and pour over cake while hot.|NOTE: Cake is good and moist without topping. Keeps well.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 BÖ³œC ⶤ†f<%ðÕÀ®‹J8  ôÕŠXBºV 1/3cuprum/ºUG›1packagecoconut cream instant puddingºT -- oz.)5ºS[°1cancrushed pineapple -- including juice (8ºR)q1cupflaked coconutºQ 1/3cuprumºPœ1/4cupoilºO1/2cupwaterºN 4Eggs>ºMe›1packagecoconut cream instant pudding -- (3 3/4 oz.) ºL)Œ1packagewhite cake mixºK ÿ2EggsºJÿ1cupnutsºIÿ¤2teaspoonssodaºHÿH2cupssugarºG#ÿA1sticksoft butterºFÿh2cupsflour'ºE#/ÿ°1large cancrushed pineappleºD'þâ1/2cupflake coconutºCþk1/2teaspoonnutmegºB þ2Eggs)ºACþÐ1cupcrushed pineapple and juice'º@?þÃ1cupundiluted evaporated milk4º?Qþk1packageyellow cake mix with pudding added9º>#SýW1small canundrained crushed pineapple & juiceº=ý1teaspoonvanillaº<ý@1/4cupmilk º;'ý -1teaspoonbaking powder'º:=ý½3cupssifted all-purpose flour Ú Ú‚+… ) „ Pineapple CakeCakes0:00Mix all ingredients and bake in 13" square pan at 350 degrees for 35 minutes.|FROSTING: 1 Pkg. (8 oz.) cream cheese 2 Cups sugar 1 Stick soft butter Vanilla|Mix and spread on cake while hot.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒs…~ 9 ‡  Pineapple Coconut LoafCakes0:00Combine cake mix, evaporated milk, pineapple and juice, eggs, and nutmeg in large mixer bowl. Beat on lowest speed just until moistened. Beat on highest speed 2 minutes.|Stir in coconut.|Spoon into two buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf dishes.|Bake in slow oven (325 degrees) 45 to 50 minutes, or until golden brown and toothpick inserted in center comes out clean.|Cool on wire racks 15 minutes. Remove from loaf dishes. Cool completely.TO GLAZE# ««„Q† - ˆg Pina Colada CakeCakes0:00Blend cake mix, 1 pkg. pudding, eggs, water oil, and 1/3 cup rum in large mixing bowl. Beat 4 minutes at medium speed of electric mixer.|Pour into 2 greased and floured layer cake pans.|Bake at 350 degrees 25 to 30 minutes. Do not underbake. Cool in pan 15 minutes, remove and cool on racks.|Combine pineapple with pudding mix and rum. Beat until well blended. fold in whipped topping.|Fill and frost cake with this mixture. Sprinkle coconut on top.|Chill; keep refrigerated.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 IÛ½¨…aE&ùÚ´ŠgC'òÕ®—…oS?$èǤ‡gIºvk1/8teaspoonnutmegºu$1/4teaspooncinnamonºt1teaspoonvanilla ºs' -1teaspoonbaking powderºr#ˆ1teaspoonbaking sodaºqh3 1/2cupsflourºp-H1cupcoffee -- strongºoµ1 1/4cupshoneyºnœ1cupoilºm#ÿ1cupbrown sugarºlH1cupsugarºk 4eggsºj@3/4cupmilk$ºi/1teaspoongrated lemon rindºh + 1Egg -- unbeatenºgH1cupsugarºf#¹4tablespoonsbutterºeÖ1/4teaspoonsalt!ºd' -2teaspoonsbaking powder ºc/ƒ2cupssifted cake flour'ºb EÚ2Egg whites -- stiffly beaten#ºa)g1/4teaspoonalmond extractº`1/4teaspoonvanillaº_@3/4cupmilkº^H1cupsugarº]#¹4tablespoonsbutterº\Ö1/4teaspoonsalt!º[' -2teaspoonsbaking powder ºZ/ƒ2cupssifted cake flourºY -- thawedºX 1-- frozen topping,"ºW11Carton-- (9 oz.) whipped ee…† 7 ‰i Patty's Birthday CakeCakes0:00Sift flour once, measure, add baking powder and salt, and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Add flavoring.|Fold in egg whites.|Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.|Cover cake with Seven Minute Frosting and sprinkle with Baker's Coconut, Southern Style, tinted a delicate pink.|Insert tiny pink candles into the frosted cake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98   „\† 1 ˆy Palermo Lemon CakeCakes0:00Sift flour once, measure, add baking powder and salt and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add egg and lemon rind and beat well.|Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.|Put layers together with Lemon Filling and cover top and sides of cake with Palermo Lemon Frosting.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ++‡Q† ; ŽY Over The Top Honey CakeCakes 0:00This traditional holiday cake gets its name because there is just about 1 cup of batter too much in this recipe and it you pour it all into your tube pan without using the collar, it will go over the top and all over your oven! Put eggs in mixing bowl of electric mixer and beat at medium speed. Add remaining ingredients, except nuts, in order: sugar, brown sugar, oil, honey, coffee, flour, baking soda, baking powder, vanilla, cinnamon, nutmeg, ginger and powdered cloves, while beating continuously. Fold nuts in last, reserving some to place on top. Make a 2 inch collar around the outside of a lightly oiled and floured tube pan and its inside circle. Pour in batter. Sprinkle remaining nuts on top. Bake at 335:, 45-55 minutes until a toothpick inserted in the center of the cake comes out dry. Allow to cool before removing from pan. You can also bake this cake in loaf pans cutting down on the baking time accordingly. Enjoy! fâ½qX2 ͦ€^;çÑ¿¥‚R8õÕºf$»/ƒ1 1/2cupssifted cake flour*»Eå1cupcurrants -- dredged in flour»!%1cupbuttermilk»Z1/2teaspoonallspice"» ' -1/2teaspoonbaking powder» $1teaspooncinnamon» ¤1teaspoonsoda-» A 2 1/2cupsunsifted all-purpose flour » ' C1teaspoonlemon extract» Ð1cuppeach jam» 4Eggs»H1cupsugar.»Id3/4cupsweet cream butter -- softened »' -1teaspoonbaking powder »#ˆ1/2teaspoonbaking soda»% k2 1/4cupssifted flour#»)g1/2teaspoonalmond extract$»+ñ1/2teaspoonvanilla extract5º[Ú1canComstock Cherry Pie Filling -- (21 oz.)º~!û1cupsour creamº} 3Eggs#º|-o1 1/2cupsgranulated sugarº{¹1/2cupbutterºzÖ1/2teaspoonsalt-ºyGÞ1/2cupwalnuts -- chopped or sliver"ºx11pinchcloves -- powderedºw 1/8teaspoonginger §§†U† 9 Œc Open House Cherry CakeCakes0:00Cream butter and sugar. Add eggs one at a time, beating till mixture is light and fluffy.|Add extracts.|Sift together dry ingredients, add alternately with sour cream to creamed mixture.|Spray 9-cup tube pan with PAM (or grease and flour).|Spread 2/3 of batter in pan, making a trough in center of batter with spoon, keeping away from sides of pan.|Lift one cup of cherries out of can with slotted spoon to eliminate juices; spoon into trough and cover with remaining batter.|Bake at 350 degrees 40 to 45 minutes or until cakes tests done.|Cool in pan 5 minutes. Turn out of pan to cool completely.|Drizzle with Glaze #2 (see frosting section) and decorate with 8 cherries; then spoon remaining cherry pie filling into center of cake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 33…I† 9 ŠK Old-Fashioned Jam CakeCakes0:00Preheat oven to 350 degrees.|Grease three 8" round cake pans.|In large mixer bowl cream butter and sugar until light and fluffy.|Add eggs, one at a time, beating well after each addition.|` Blend in jam and lemon extract.|Mix together flour, soda, cinnamon, baking powder and allspice. Add dry ingredients alternately with buttermilk. Fold in currants.|Turn into pans.|Bake at 350 degrees for 25 to 30 minutes until toothpick inserted in center comes out clean.|Cool 5 minutes; remove from pan. Cool completely.|Spread Cream Cheese Butter Icing between layers and on top of cake. (See recipe.)|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 HHƒ4† = † Old-Fashioned Cream CakeCakes0:00Sift flour once, measure, add baking powder and salt and sift together three times.|To eggs, in cup, add enough cream to fill cup. Beat with rotary beater, adding sugar, then flour.|Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.|Put layers together and cover top with whipped cream.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 Hؼž†pAä¾—€[4õÙ½‡Y2 çÄ¢‹ycH».h1 1/2cupsflour»-H1cupsugar», 2Eggs»+°1stickoleo»*/Ù1cupquick oats -- dry »)'51 1/4cupsboiling water"»(51cupnuts -- coasely chop#»'3ÿ2/3cupbrown sugar, packed$»&+ñ1/2teaspoonvanilla extract+»%C Ò1/4cupevaporated milk -- or cream3»$#G6tablespoonsbutter or margarine -- melted»# + ¥daisy frosting:»"Ö1/2teaspoonsalt»!#ˆ1teaspoonbaking soda» $1teaspooncinnamon$»/µ1 1/2cupsall-purpose flour"»+ñ1teaspoonvanilla extract»2largeeggs$»5î1/4cupvegetable shortening#»31/4cupbutter or margarine!»3ÿ1cupbrown sugar, packed»H1cupsugar »'51 1/2cupsboiling water,»IÌ1cupquick cooking oats -- uncooked»H1cupsugar» #©Heavy cream» -2Eggs -- unbeaten»Ö1/2teaspoonsalt%»' -1 1/2teaspoonsbaking powder ss… † W ‰- Oatmeal Cake With Lazy Daisy FrostingCakes0:00Measure oats into mixing bowl. Add boiling water; stir and cool. cream both sugars, butter and shortening. Add eggs and vanilla; beat very well. Sift dry ingredients together. Add oatmeal mixture and sifted dry ingredients alternately to creamed mixture. Pour into greased and floured 9x13x2 inch pan. Bake 30-40 minutes in preheated 350 degree oven. Have frosting ready; spread on hot cake and place under broiler for a few minutes to brown. Watch carefully. Frosting: Mix frosting ingredients together and blend well. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill W„D† 3 ˆG Nutmeg Delight CakeCakes 0:00Preheat oven to 350 degrees.|In large bowl, combine brown sugar and flour; cut in butter until crumbly.|Press half the crumb mixture on bottom of greased and floured 9-inch square baking pan.|Stir baking soda into sour cream.|To remaining crumbs, add sour cream, egg and nutmeg; mix well.|Pour over crumb crust; top with nuts.|Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.|Serve warm with additional sour cream.|Makes 9 to 12 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒ%† % † Oatmeal CakeCakes0:00Pour boiling water over quick oats; add oleo and let stand for 20 minutes.|Add rest of ingredients.|Bake in 9x13 inch pan at 350 degrees for 30 minutes.|TOPPING: 6 Tsp. butter 1/4 Cup cream 1/2 Cup sugar 1 Tsp. vanilla 1 Cup chopped nuts 1 Cup coconut|Mix and spread on cake. Put under broiler for 2 or 3 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ]äʬŽ]=îÑÀ~\:$åŧ‰gD(øâÅ¥‹]+»L K ¶48Marshmallows -- melted together»K ¹2sticksbutter»J) S3cupshot applesauce»I 1teaspoonvanilla»H œ1/2cupoil»G ¦1cupraisins»F Y1cupalmonds»E Ö1/2teaspoonsalt »D' -1teaspoonbaking powder»C# ˆ2teaspoonsbaking soda»B 1/2teaspooncloves»A k1/2teaspoonnutmeg»@ $1/2teaspooncinnamon»?! 1tablespooncocoa»>!! 11tablespooncornstarch»= H1cupsugar»<- ø2cupsunbleached flour»; 7 yAdditional sour cream»:% Š1/2cupchopped nuts »9' ç1teaspoonground nutmeg»8  1Egg»7! û3/4cupsour cream»6# ˆ1teaspoonbaking soda+»5C f1/2cupBorden Country Store Butter»4) ‚2cupsunsifted flour.»3K %2cupsfirmly packed light brown sugar»2$1teaspooncinnamon»1k1/2teaspoonnutmeg»0¤1teaspoonsoda»/Ö1/2teaspoonsalt 0L0„† ; ‡g Mother Laniers Jam CakeCakes0:00Cream butter and 2 cups sugar, add the 5 eggs and beat well. Add flour, nuts, jam, mince meat, cloves, cinnamon, nutmeg.|Put soda in buttermilk, mix well. Then add to flour mixture. Add wine.|Bake in 2 or 3 cakes pans.|In a sauce pan combine 2 cups sugar, Karo and water. Boil until spent thread or water test for thickness.|Beat egg whites well and add to sugar mixture. Add coconut and raisins.|Spread on cake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/983† 1 ‚' No Bake Fruit CakeCakes0:00Mix all ingredients together, press in mold.|Keep in refrigerator.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98y† O ƒ No Tenemos Rancho Applesauce CakeCakes0:00Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. LÓ°jL ößȳŸ„fF(ñÛ³œ„lU=õß²jL»l# 3tablespoonscocoa#»k5z2cupscake flour -- sifted»j+ 1/2cupnuts -- chopped*»iE Ý1cupwhipping cream (not whipped)»h H1cupsugar%»g9 ,3cupsrhubarb -- sliced thin»f+ ‘1boxyellow cake mix»e 1/2cupwater»d Þ1/2cupKaro»c ¦1cupraisins»b 1cupcoconut»a H2cupssugar%»` A Ú2Egg whites -- beaten stiff»_ {1/2cupwine»^! %1/2cupbuttermilk»] ¤1teaspoonsoda»\ k1/2teaspoonnutmeg»[ $1/2teaspooncinnamon»Z 1/2teaspooncloves»Y! È1Boxmince meat»X ½1Cupjam»W 1Cupnuts»V h3cupsflour»U H2cupssugar»T ¹1cupbutter»S  5Eggs*»R= )1/2poundchopped orange gum drops»Q% Š2cupschopped nuts#»P/ ±1/4poundcandied pineapple»O' ã1poundchopped dates »N- 1poundcandied cherries*»MA Í1poundgraham crackers -- crushed   „c† - ‰ Mocha Layer CakeCakes0:00Sift flour once, measure, add cocoa, baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy; then beat in egg. Add flour, alternately with coffee, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9" layer pans in moderate oven, 375:, 30 minutes. Cool. Add confectioners' sugar to whipped cream, mixing until blended. Fold dates and nut meats into whipped cream. Spread between layers of cake. Sift confectioners' sugar over top of cake.u† 1 ƒ+ Mom's Rhubarb CakeCakes0:00Mix cake as directed on box. Pour into greased 9 x 13" pan. Sprinkle rhubarb and nuts over cake batter. Sprinkle the sugar on top. Last; pour cream over top. Bake in 350 oven for 40 minutes. This is GREAT! Oá·¡^AöÕ¥YG/ åÁ£tDüãÅ­‰kO¼ w3/4teaspoonmace¼% k2cupssifted flour!¼/4largeeggs -- separated¼H3/4cupsugar¼#A3/4cupsoft butter¼´3/4cupbrandy¼% |3/4cupdiced citron&¼=E1cupcandied pineapple chunks-¼A 1 1/2cupscandied cherries -- halves,»!;1tablespoonpowdered instant coffee»~#ÿ1/3cupbrown sugar!»})Ý1 1/2cupswhipping cream%»| E-----filling & frosting-----»{+1/2cupnuts -- chopped»z1/4cupwater»y 2eggs#»x =/1brownie mix (or scratch)#»w3n1/2cupnut meats -- broken-»vG_1/2cupdates -- finely cut-or raisin»u-j1cupcream -- whipped!»t## '2tablespoonsconf. sugar$»s C-----filling & topping-----»r1teaspoonvanilla »q-H3/4cupcoffee -- strong»p 1 1egg -- well beaten»oH1cupsugar'»n;¹1/2cupbutter -- or shortening»mÖ2 1/4teaspoonssalt __ƒ† 3 …y Mocha Brownie TorteCakes0:00Preheat oven to 350:. Blend brownie mix, eggs, water; stir in nuts. Grease & flour to round cake pans. Divide mixture between the 2 pans. Bake 20 min. Cool 5 minutes in pan; remove & let cool completely. Filling: Beat whipping cream until it starts to thicken. Gradually add brown sugar & instant coffee. Use 1 cup of filling between layers, the rest on top. Chill one hour. 77‡E† O Ž- Martha Washington White FruitcakeCakes0:00Combine cherries, pineapple and citron with 1/2 cup brandy in a small bowl. Cover closely, and let stand overnight.|Cream butter with 1/2 cup sugar until light and fluffy.|Add egg yolks, 1 at a time, beating well after each addition.|Resift flour with mace, salt and baking powder. Blend into creamed mixture alternately with remaining 1/4 cup brandy, mixing well.|Stir in brandy-fruit mixture and almonds.|Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar, beating to a soft meringue. Fold into batter.|Turn into greased and paper-lined 9" tube pan.|Bake below oven center in slow oven, 300 degrees, about 1 hour 50 minutes, until cake test done.|Remove from oven.|Cool cake in pan on wire rack.|Wrap and store in cool place.|Serve plain or spread top with brandy-sugar glaze and decorate with candied fruits.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 \ä¿–wN0ûÖ¸šc.üÕ±—yS>' ã¾›\ ¼%# w1/8teaspoonmace,ground¼$Ö1/4teaspoonsalt ¼##ˆ1/4teaspoonbaking soda"¼"' -3/4teaspoonbaking powder$¼!/h2 1/4cupsflour,all-purpose¼ 1teaspoonvanilla¼H2cupssugar¼@1Cupmilk#¼ ?ÉSoft shortening as needed¼ -2Eggs -- unbeaten¼Ö1teaspoonsalt!¼' -2teaspoonsbaking powder$¼/ƒ3 1/3cupssifted cake flour¼%Š1cupchopped nuts¼ -- apples2¼Sú4cupspeeled and finely chopped Delicious¼Ö1/2teaspoonsalt¼¤2teaspoonssoda¼$1teaspooncinnamon¼% k3cupssifted flour"¼+ñ1teaspoonvanilla extract¼ -22Well beaten eggs¼H2cupssugar¼'1cupvegetable oil&¼  EaCandied fruit for decoration¼  1´Brandy-sugar glaze&¼ =Ó1cuptoasted slivered almonds"¼ ' -1/2teaspoonbaking powder¼ Ö1/2teaspoonsalt mmƒ† 3 …i Lighting Layer CakeCakes0:00Sift flour once, measure, add baking powder and salt and sift together three times.|Break eggs in cup and add enough shortening to fill cup.|Put all ingredients into mixing bowl and beat vigorously 2 minutes.|Bake in three greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒv† 5 ‡) Louisiana Apple CakeCakes0:00Combine apples, sugar and nuts and let stand for 40 minutes.|Sift dry ingredients to together.|Using hands, combine dry ingredients and the apple mixture.|Work in oil, vanilla and then eggs.|Beat 20 strokes, only.|Grease the bottom of a tube pan.|Bake cake 1 hour and 5 minutes at 350 degrees.|Cool.|Ice with brown sugar icing (see icing section)|This cake keeps well if wrapped in foil.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ×y׉† 9 ‘e Lemon Grove Bundt CakeCakes0:00Preheat oven to 325 degrees. In a very large bowl, cream butter (or margarine) until very light; slowly add suga0…† 1 ‰G Lighter Pound CakeCakes0:00Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch loaf pan with nonstick cooking spray. In a bowl, combine flour, baking powder, baking soda, salt and mace. Mix well and set aside. In a mixing bowl, cream margarine and sugar together until smooth. Add egg whites and vanilla; blend until smooth. Alternately add flour mixture and buttermilk to batter in two additions each, blending well after each addition. Spoon batter into prepared pan and bake for 1 hour. Let cake cool before slicing. This was a first place winner in the pound cake division at the Del Mar county fair,1993. Jo Anne Merrill WÛÅ­ƒfC,çĨc9 ûÛ­‰P>àΣzW ¼@-`1/4cupshredded coconut&¼?9¸1/2cupminiature marshmallows(¼>=›1/3cupsoft margarine or butter¼= 3Eggs6¼<U H1packagePillsbury Lemon Basic Bundt Cake Mix"¼; =’Reserved pineapple syrup¼: Water6¼9]°1cancrushed pineapple -- drained (8 1/2 oz.)!¼8/Í1/4cuplemon juice,fresh+¼7#/ M1 1/2tablespoonslemon peel,grated¼6)V2cupspowdered sugar"¼51¹1/4cupbutter -- softened¼4 %Glemon icing:'¼3#/Í2tablespoonslemon juice,fresh'¼2#/ M2tablespoonslemon peel,grated¼1!%1cupbuttermilk¼0Ö1/2teaspoonsalt ¼/#ˆ1/2teaspoonbaking soda*¼.Ch3cupsflour,all-purpose -- sifted¼- !3eggs,large¼,H2cupssugar ¼+1¹1cupbutter -- softened¼*!%3/4cupbuttermilk'¼)+ñ1 1/2teaspoonsvanilla extract¼( !Ú3egg whites¼'H1cupsugar"¼&1d1/2cupmargarine,corn oilr until mixture is very light and fluffy. Beat in eggs one at a time. In another bowl, sift flour, baking soda and salt together. Add flour mixture alternately with buttermilk to butter mixture. Begin and end with flour. Mix in lemon peel and juice. Pour batter into greased and floured 10-inch tube or 12-inch bundt pan. Bake for 65-75 minutes or until toothpick inserted in center comes out clean. Place pan on rack for 10 minutes to cool. Turn cake out of pan onto rack. Spread with as much lemon icing as the cake can absorb (about a third of the icing) Allow cake to cool completely then frost with remaining icing. ICING: Blend butter and sugar together in a medium bowl. Mix in peel and juice, 1 tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of juice is used, the icing will be thin and possibly difficult to spread evenly, however a very tangy frosting greatly enhances the flavor of the cake. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill …d† 3 ‹ Lemon Ambrosia CakeCakes0:00Preheat oven to 350 degrees.|Lightly grease bottom only of 13x9 inch pan.|Add water to reserved pineapple syrup to equal 1 cup; blend with Packet 1 (cake mix), eggs and margarine in large bowl until moistened. Beat 2 minutes at medium speed.|Fold in drained pineapple, marshmallows and coconut.|Pour into prepared pan.|Bake at 350 degrees 30 to 40 minutes or until toothpick inserted in several places comes out clean.|Cool cake in pan on cooling rack.|Blend Packet 2 (Glaze mix) with 1 1/3 Tbsp. warm water. If necessary add a few drops more to make glaze consistency. Drizzle over cooled cake.|Store cake loosely covered.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 šš„b† 3 ‰ Lady Baltimore CakeCakes0:00Sift flour once, measure, add baking powder and cream of tartar and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Add vanilla; fold in egg whites.|Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 30 minutes.|Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting on top and sides of cake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 WÙ±ŠqO8ñͲ–tX;úಊrK.Ö´…nW¼\H2cupssugar¼[¹1cupbutter,¼Z QPowdered sugar glaze -- see recipe¼Y+ >1/2cupenglish walnuts8¼XYŒ1packagewhite cake mix -- prepared as directed¼W!£1/4cupwarm water¼Vx9ouncesmincemeat$¼U ?Š5Egg whites stiffly beaten¼Th1/4cupflour%¼S9ã4cupscoarsely ground pecans+¼R= §1 1/2cupschopped seedless raisins¼Q¾1/4cupbourbon"¼P+d1teaspooncream of tartar¼OÖ1/8teaspoonsalt¼Nk2teaspoonsnutmeg¼M¤1/4teaspoonsoda¼L% k1 1/2cupssifted flour¼KE5largeegg yolks¼JH1 1/2cupssugar!¼I31cupbutter or margarine'¼H EÚ6Egg whites -- stiffly beaten¼G1teaspoonvanilla¼F@1/2cupmilk¼E%ñ1 1/2cupssifted sugar¼D¹1/2cupbutter$¼C+d1/4teaspooncream of tartar%¼B' -2 1/2teaspoonsbaking powder$¼A/ƒ2 1/2cupssifted cake flour ]]…† 1 ‰ Kentucky FruitcakeCakes0:00Cream butter and sugar; add egg yolks and beat well.|Sift 1 1/2 cups flour, soda, nutmeg, salt and cream of tartar together; add to creamed mixture alternately with bourbon.|Fold in raisins and pecans which have been coated with 1/4 cup flour.|Fold in stiffly beaten egg whites.|Pour into well greased and floured tube pan; decorate top with pecans and cherries as desired.|Bake at 325 degrees 1 hour and 15 minutes or until cake tests done.|Let stand in pan 30 minutes.|Remove from pan and cool on rack covered with waxed paper.|Store in airtight container.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ©Ž©ƒa† # ‡ Jam Cake #2Cakes0:00Cream butter and sugar together; add yolks of eggs one at a time, and mix well.|Put soda in milk, stir, and add to first mixture.|Sift flour and spices together and add to mixture.|Add the stiffly beaten egg whites, and lastly the jam. Mix well and bake in three layers in 9 inch layer pans.|Bake in moderate hot oven, (375 degrees) for 35 minutes.|Frost with Caramel Icing,|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98‚n† - …! Jiffy Fruit CakeCakes0:00Soften dry mincemeat with warm water. Prepare cake mix according to package directions, blend in softened mincemeat, stir in walnuts, pour into greased 9" square cake pan. Bake in moderate oven (350 degrees) for about 40 minutes. While still warm decorate cake with English Walnuts halves and drizzle with powdered sugar glaze. !KéÊ­–z[=!÷×Á¨–‚jT?$íʵŒpY@ öß«ˆbK¼}h4cupsflour#¼|3 ù1/2cupirish cream liqueur ¼{-1/4cupwater -- boiling1¼z#;c1 1/2tablespoonsinstant coffee granules¼y6largeeggs¼xH3cupssugar0¼wG1 1/2cupsbutter or margarine -- soften¼v %XPowder sugar¼u@1/4cupmilk¼t#ÿ1cupbrown sugar&¼s#-¹2tablespoonsbutter -- melted¼r ˆFILLING: ¼q' -1teaspoonbaking powder¼p¤1teaspoonsoda¼o!%1/2cupbuttermilk¼nh2 1/2cupsflour¼m $Cinnamon¼l €Flavoring¼k¦1cupraisins¼j½1Cupjam¼i 3Eggs¼h¹2/3cupbutter¼gH1cupsugar¼f)z2cupsblackberry jam'¼e EÚ4Egg whites -- beaten stiffly¼dk1teaspoonnutmeg¼c$1teaspooncinnamon¼bµ1teaspoonall-spice¼a1teaspooncloves¼`h4cupsflour¼_!%1/2cupbuttermilk¼^¤1 1/4teaspoonssoda¼] E4Egg yolks ññ‚ † # ƒe Jam Cake #1Cakes0:00Melt butter in boiler, add brown sugar and milk, let it come to a boil, take off and let cool, put enough powder sugar in to make a thick paste. Spread on cake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ff‡† O O Irish Cream & Coffee Pound Cake *Cakes 0:00Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Dissolve coffee granules in boiling water; stir in liqueur. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" bundt pan. Bake at 300: for 1 hour and 40 minutes or until tested done. Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack. Brush with Irish cream glaze and sprinkle with toasted almonds.|GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.|NOTE: Glazed cake can be wrapped and frozen for 1 month. N㿘kBñ¿š„S(ìÍ©‰m\D-ß¹’jN½Ö1/2teaspoonsalt%½' -1 1/2teaspoonsbaking powder$½/ƒ1 1/2cupssifted cake flour#½- ®1 1/2cupswild blueberries"½+ñ1teaspoonvanilla extract&½#-¹3tablespoonsbutter -- melted½@1/3cupmilk½H2/3cupsugar½  1Egg½Ö1/2teaspoonsalt½!z1 1/2cupscake flour!½ ' -2teaspoonsbaking powder½ ”1 2/3cupshot water"½ +ñ1teaspoonvanilla extract½ @1/2cupmilk(½ =é1/3cupunsweetened cocoa powder.½#=é3tablespoonsunsweetened cocoa powder½H1cupsugar"½51cupBisquick. baking mix/½#? <3tablespoonssliced almonds -- toasted½)V2/3cuppowdered sugar-½#3 ù1 1/2tablespoonsirish cream liqueur&½#-2tablespoonswater -- boiling*½;c1teaspooninstant coffee granules$½ C-----irish cream glaze-----!¼)g1teaspoonalmond extract¼~1teaspoonvanilla ½ƒ(† - † Huckleberry CakeCakes0:00Sift together baking powder, flour and salt.|In medium bowl, beat egg. Gradually add sugar, beating until light.|Add flour and milk alternately to egg mixture, beginning with flour.|Blend in butter and vanilla.|Gently fold in blueberries.|Spread in 8" square pan.|Bake in preheated 400 degree oven for 40 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98„?† O ˆ! Impossible Hot Fudge Pudding CakeCakes0:00Preheat oven to 350x. Grease an 8" square pan.|Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR.|Bake 40 minutes or until top is firm. Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top.|Possum Kingdom Lake Cookbook|MC formatted using MC Buster 2.0d by Barb on 4/7/98 €M€ƒI† = †G Hot Water Sponge Cake #1Cakes0:00Beat egg yolks until very thick.|Add sugar gradually and continue beating.|Add boiling water. Mix well.|Sift flour, salt and baking powder together. Add to egg yolk mixture. Mix until smooth.|Add vanilla. Mix well.|Fold in egg whites.|Bake in greased cake pan, tube pan, deep spring form cake pan or loaf pan at 325 degrees for 1 hour.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98ƒ/† = † Hot Water Sponge Cake #2Cakes0:00Sift flour once, measure, add baking powder and salt, and sift together three times.|Add sugar gradually to egg yolks, mixing thoroughly.|Add water, then flour and lemon extract, beating well.|Bake in ungreased tube pan in slow oven (350 degrees) 45 minutes.|Remove from oven and invert pan 1 hour, or until cold.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 Xê¾ ŠjG5úߺ†^5 õÒµ‘hPùá˹¡|X!½7'! -4teaspoonsbaking powder"½63!h4cupsflour (all purpose)½5!H2cupscoffee½4 !3eggs½3!H1cupsugar½2!µ1poundhoney½1 1/2teaspoonvanilla5½0#K “2tablespoonsmargarine or butter -- softened½/ µ1/4cuphoney&½.9 Õ1/3cuptoasted chopped pecans!½-3 Ï1cupchopped pared apple½, 1teaspoonvanilla ½+#! s2tablespoonsshortening½* @1/3cupmilk½)  1Egg½( H1/3cupsugar&½'3 21 1/2cupsBisquick baking mix%½& AÚ4Egg whites -- stiff beaten½%Ö1pinchsalt½$1teaspoonvanilla"½#' -1/4teaspoonbaking powder½"h1 1/2cupsflour½!'51/2cupboiling water½ H1 1/2cupssugar½ 4Eggs ½' C1teaspoonlemon extract½'51/2cupboiling water½ !-- colored½ 1-- thick and lemon)½ IE6Egg yolks -- beaten well until½H1cupsugar *~*‚P†! ! „q Honey CakeCakes0:00Beat eggs till light. Add sugar and beat till thick. Beat in the honey and add all the dry ingredients alternately with the coffee. Add the raisins and pour into an oiled or greased large pan. Sprinkle with almonds and bake in a moderate oven for about 1/2 to 3/4 hour. This makes almost 3 pounds of cake.„~† - ‰A Honey-Apple CakeCakes0:00Heat oven to 350 degrees.|Grease and flour 8" square pan or 9" round pan.|Beat baking mix, sugar, egg, milk, shortening and 1 tsp. vanilla in small bowl on low speed, scrapping bowl constantly, 30 seconds.|Beat on medium speed, scrapping bowl occasionally, 4 minutes.|Stir in apple.|Spread in pan.|Bake until wooden pick inserted in center comes out clean, about 30 minutes.|Mix remaining ingredients in small bowl.|Prick deep holes in hot cake with fork; spread honey mixture over top.|Serve warm with whipped cream is desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 UßÁ£‡iM îѪ„a< ûØ­rS:Þ»‡U/½RC#¯3teaspoonsdouble-acting baking powder1½QG#v4teaspoonscream of tartar baking powder ½P/#µ6cupsall-purpose flour'½O5#Š1 1/2cupscold mashed potatoes½N #E6Egg yolks½M#H1 1/3cupssugar½L#¹1/2cupbutter½K 1"C&H Powdered Sugar8½JW"¤1 1/2cupscoarsely chopped walnuts -- or pecans(½I G" Ý3Peeled -- cored, diced apples ½H#"ˆ1/2teaspoonbaking soda"½G'" ç1/2teaspoonground nutmeg½F"Ö3/4teaspoonsalt"½E+" 1teaspoonground cinnamon ½D'" -1teaspoonbaking powder#½C-"F1 1/2cupsdark brown sugar$½B/"µ2 1/4cupsall-purpose flour½A"1teaspoonvanilla½@'"3/4cupvegetable oil½? "3Eggs*½>?!Y2ouncesalmonds -- cut lengthwise½=!¦1/4poundraisins½<!k1/2teaspoonnutmeg½;! 1teaspoonginger½:!$1teaspooncinnamon½9!Z1teaspoonallspice½8#!ˆ1teaspoonbaking soda ±±„K†" - ˆ[ Homey Apple CakeCakes0:00Heat oven to 350 degrees.|With electric mixer beat eggs, oil and vanilla.|Stir together flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.|Gradually beat into egg mixture until blended.|Stir in apples and nuts.|Spoon batter into a greased 12-cup fluted or plain tube pan.|Bake 50 to 60 minutes, until a skewer inserted in center comes out clean.|Cool 15 minutes in pan; remove from pan to rack.|Serve warm or cooled.|Dust with powdered sugar if desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 ÀÀ„<†# G ˆ# High And Handsome Potato CakeCakes0:00Beat butter to soften it; gradually pour in sugar, creaming well together.|Beat in egg yolks until mixture is light and fluffy. Stir in potatoes.|Sift together flour, baking powders, and salt. Add to creamed mixture alternately with milk, beating well after each addition.|Fold in egg whites.|Using the 1 Tbsp. shortening grease baking pan, coat with bread crumbs.|Pour batter into pan and bake at 350 degrees until done.|Cool. Glaze as desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 Uå˳›yV)øÛ¼¥w]?þäƤ…mO%Ω|U$½o9%©1cupheavy cream -- whipped*½n#5%Z2tablespoonsconfectioners' sugar"½m+%ñ1teaspoonvanilla extract1½lI%*1 1/2cupshazelnuts (filberts) -- ground ½k'% -1teaspoonbaking powder'½j5%z1 3/4cupscake flour -- sifted½i#%6tablespoonswater½h%H3/4cupsugar½g /%5eggs -- separated½f-$P2cupsshredded carrots½e$$1teaspooncinnamon½d$¤1teaspoonsoda½c$k1/2teaspoonnutmeg ½b'$ -1teaspoonbaking powder½a$ 3/4teaspoonginger½`$Ö1teaspoonsalt+½_=$½2 1/2cupssifted all-purpose flour½^$3largeeggs½])$q1cupflaked coconut½\$1teaspoonvanilla½[$H1 1/3cupssugar½Z$œ3/4cupoil*½YE$°1cancrushed pineapple -- (4 oz.) ½X-#a1/2cupdry bread crumbs½W!!#s1tablespoonshortening½V#H1/2cupsugar½U !#Ú6Egg whites½T#@3 1/3cupsmilk½S#Ö3teaspoonssalt Ð?Ј5†% K  Haselnusstorte (Hazelnut Torte)Cakes0:00Beat the egg yolks and sugar until very light, aboutDƒ=†$ M † Hawaiian - Pineapple Carrot CakeCakes0:00Beat oil, sugar and vanilla together.|Beat in eggs one at a time, beating well after each addition.|Sift flour, salt, baking powder, soda, and spices together.|Stir into creamed mixture, alternating with carrots and coconut.|Fold in drained pineapple.|Bake.|Ice with Lemon Mace Icing. (see recipe in frosting section).|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98of®flrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôúö…]÷…`ü…aý…bÿ…d…f…h…j…m …o …p …q…r…t…w…y…|…}…††††† †!†#†$† &† (†*†+†-†.†1†2†4†5†7†8†:†;†=†!?†"@†#B†%F†&G†'H†(I†)K†*L†+N†,O†-P†0R†2T†4U†7W†9Y†;[†=\†>]†@_†Cc†De†Eg†Fi†Gk†Hm†Jp†Kq†Lr†Ms†Ou†Pw†Qx†Rz†S{†T}†U~†V†W†X‚†Yƒ†Z…†[††\ˆ†]Š†^‹†_†`†a†c’†e”†g•†i—†j˜†kš†mœ†nž†p¡†q¢†r£†s¤†t¦†u§†v©†wª†x«†y­†z 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. Oố{W>åËŸƒV2 ñßǪ’w]<ÝÌ°–gO¾ )H1/2cupsugar,¾ A)Í2/3poundgraham crackers -- crushed¾ (¦3/4cupraisins¾ #(Q1cupapple sauce¾  ( 1Egg ¾1(.1cupGrandma's Molasses¾#(A1/2cupsoft butter¾($1teaspooncinnamon¾#(ˆ1teaspoonbaking soda¾(Ö1teaspoonsalt¾(h2 1/4cupsflour¾ #' dGrape jelly¾'1teaspoonvanilla¾'H3/4cupsugar½ '4Eggs½~'Ö1/4teaspoonsalt"½}'' -1/2teaspoonbaking powder!½|/'ƒ3/4cupsifted cake flour*½{C&h4cupsflour; unbleached, unsifted½z&Ö1/2teaspoonsalt)½y?&Y1/3cupalmonds; ground (2 oz pk)½x&¦3/4cupraisins1½w!E&[1tablespoonlemon rind (rind of 1 lemon)"½v+&ñ1teaspoonvanilla extract½u #&5eggs; large!½t3&1cupbutter or margarine½s&H1cupsugar'½r?&@1cupmilk; scalded then cooled#½q/&M1packageyeast; dry active½p 1%Öfresh strawberries \\… †&  Š GugelhopfCakes0:00Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, Bundt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not available, you can use the others with the same results. jj…†' - ‰i Grape Jelly RollCakes0:00Sift flour once, measure.|Combine baking powder, salt and eggs in bowl.. Place over smaller bowl of hot water, and beat with rotary egg beater, adding sugar gradually until mixture becomes thick and light-colored. Remove bowl from over hot water.|Fold in flour and vanilla.|Pour into pan, 13 1/2x 8 1/2 inches, lined with greased paper.|Bake in hot oven (400 degrees) 13 minutes.|Turn from pan at once onto cloth covered with powdered sugar.|Remove paper.|Quickly cut off crisp edges of cake.|Spread with jelly and roll.|Wrap in cloth until cool.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 vvƒ†( S …+ Grandma's One-Bowl Apple Sauce CakeCakes0:00Combine dry ingredients in mixing bowl.|Cut in butter.|Add molasses, egg and apple sauce. Beat well.|Stir in raisins.|Bake in greased, floured 8" square pan in 350 degree oven 40 to 45 minutes.|Turn out on cake rack.|Sprinkle with confectioners sugar or glaze.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 ~~„~†) U ‰ Grandma Stefan's German Cheese TorteCakes0:00*Use Baker's style cottage cheese instead of ricotta if preferred. Crust: mix all crust ingredients and line the bottom and sides of a spring form pan, saving 1 cup mixture for topping. The recipe calls for 4-6 tablespoons melted margarine. You may not need the full amount to make a proper crust. Filling: Beat together the eggs and sugar. Add cheese and rest of ingredients; mix well. Pour carefully into lined pans. Top with remaining crumb topping. Bake in preheated 350 degree oven for 1 hour or until firm. Third place winner in Del Mar fair cake contest, 1993 Jo Anne Merrill VÖª–~hE#âÄZH"ÞÀ¡~V:þàĤ…V,¾)E+ÿ3/4cupbrown sugar -- firmly packed¾(#+¹4tablespoonsbutter¾'+Z1/2teaspoonallspice¾&+ w1/4teaspoonmace¾%+k1/4teaspoonnutmeg¾$+1/4teaspooncloves¾#+$1teaspooncinnamon¾"+Ö1/4teaspoonsalt%¾!'+ -2 1/2teaspoonsbaking powder ¾ /+ƒ2cupssifted cake flour¾*1/2teaspoonvanilla¾#*2tablespoonswater"¾3*Õ2cupsconfectioners sugar¾%*Š1/2cupchopped nuts#¾#'*2tablespoonsvegetable oil¾ *2Eggs0¾I* G1packagespice cake mix -- (18 1/2 oz.)4¾Y*1canComstock Apple pie filling -- (21 oz.)¾#)h2tablespoonsflour"¾+)ñ1teaspoonvanilla extract¾)Ö1/4teaspoonsalt¾))Ý1/2pintwhipping cream ¾+)Ç2poundsricotta cheese*¾)H1cupsugar¾ !)4eggs,large¾ )ˆfilling)¾#3)d6tablespoonsmargarine -- melted'¾+)$1 1/2teaspoonscinnamon,ground ƒa†* K †i Grace Powell's Moist Apple RingCakes0:00In blender container, blend pie filling until smooth.|In large bowl, combine pie filling, dry cake mix, eggs and vegetable oil; blend well.|Stir in nuts.|Pour into oiled, 10" bundt pan.|Bake at 350 degrees for 50 minutes or until cake springs back when touched lightly.|In small bowl, combine sugar, water and vanilla. Pour over top of down sides of cake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 í턆+ / ‡a Golden Spice CakeCakes0:00Sift flour once, measure, add baking powder, salt and spices, and sift together three times.|Cream butter, add sugar gradually and cream together thoroughly.|Add egg, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.|Cover top and sides with 1/2 recipe of Sea Foam Seven Minute Frosting.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 IàÉ¢zaFù⽇7ÿÓM7%ùѪ’{`I¾C.h3cupsflour¾B.H1 1/2cupssugar¾A.¹1cupbutter¾@.1/4cupwater$¾?#).#2tablespoonsinstant coffee%¾>5.c6ouncesbutterscotch morsels¾=-œ1/4cupoil¾<-1cupwater¾; -4Eggs¾: !--- fillingM¾9-w1packagevanilla flavor instant pudding and pie -- (4 serving size)3¾8O-‘1packageyellow cake mix -- (2-layer size))¾7?-*1/2cupfirmly packed brown sugar5¾6 _-Ð10Walnut halves or maraschino cherry halvesM¾5- ™1packagevanilla flavor pudding and pie filling -- (4 serving size)3¾4W-ê1cansliced pineapple in juice -- (20 oz.)"¾3', C1/2teaspoonlemon extract¾2,@3/4cupmilk¾1 5,-- and lemon-colored*¾0 K,E8Egg yolks -- beaten until thick¾/,H1 1/4cupssugar¾.,¹3/4cupbutter%¾-', -2 1/2teaspoonsbaking powder$¾,/,ƒ2 1/2cupssifted cake flour¾++@3/4cupmilk¾* 1+ 1Egg -- well beaten ««„Q†,  ˆu Gold CakeCakes0:00Sift flour once, measure, add baking powder, and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add egg yolks and beat well.|Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Add lemon extract.|Bake in three greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes.|Put layers together with orange marmalade and cover top and sides with Seven Minutes Frosting.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 …u†- O ‹ Glazed Pineapple Upside-Down CakeCakes0:00Drain pineapple, reserving juice.|Combine pudding mix and pineapple juice; set aside.|Arrange pineapple slices in bottom of 13x9 inch pan; place walnuts or cherry half in center of each.|Pour pudding mixture over pineapple.|Sprinkle with brown sugar.|Combine cake mix, instant pudding mix, eggs, water and oil in large mixer bowl.|Pour over pineapple mixture in pan.|Bake at 350 degrees for 55 to 60 minutes, or until cake tester inserted in center comes out clean and cake begins to pull from sides of pan. Do not underbake.|Cool in pan 5 minutes.|Invert onto serving platter and let stand 1 minute; then remove pan.|Serve warm.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 ññ †0 3 W Fruit Cocktail CakeCakes0:00Mix all ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes.†/ ? a Fruit Cocktail Cake IcingCakes0:00Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake.ƒ`†. ; †w Gather Round Pound CakeCakes0:00Melt together in double boiler butterscotch morsels, instant coffee and water.|Cream butter and sugar. Blend into butterscotch mixture.|Combine flour, soda and salt. Add to creamed mixture, alternately with buttermilk.|Add eggs, one at a time.|Beat at medium speed.|Bake in greased Bundt pan at 350 degrees for 55 to 60 minutes.|Cool 10 minutes before removing.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 bäÈ«™~R9õÓ¸˜v_Hô̤tU.ïØÀ©ˆb#¾`#'22tablespoonswater -- cold¾_#2ˆ1teaspoonbaking soda¾^ 2E4egg yolks¾]2 3/4cupcocoa¾\2H2cupssugar"¾[12¹3/4cupbutter -- softened¾Z )2-----cake-----$¾Y#)1 ¼2tablespoonscream de cacao¾X)1Ý1cupwhipping cream-¾WG1 71quartvanilla ice cream -- softened%¾V51§51.4 ozheath bars -- frozen%¾U!-11tablespoonwater -- boiling#¾T!)1#1tablespooninstant coffee+¾S K1ú18ladyfingers -- split (18 to 24)¾R0Ö1pinchsalt¾Q02largeeggs¾P#0ˆ2teaspoonsbaking soda¾O)0T2cupsfruit cocktail¾N0H1 1/2cupssugar¾M-0 ø2cupsunbleached flour'¾L?/Ã1cupundiluted evaporated milk¾K/1/2cupcoconut¾J/f1/2cuppecans)¾I=/Ý6ounces(1 1/2 sticks) margraine¾H/H1 1/2cupssugar¾G .4Eggs¾F!.%3/4cupbuttermilk¾E.Ö1/4teaspoonsalt¾D.¤1/2teaspoonsoda ƒp†2 5 ‡ Frozen Kahlua Cake *Cakes 0:00Preheat oven to 325:. Grease and flour bundt pan. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and kahlua; add to batter alternately with the flour. Add vanilla and fold in stiffly beaten egg whites. Pour batter in pan, remove air bubbles. Bake 1 hour. Combine glaze ingredients and pour over warm cake. Cover with foil and freeze. About 1 hour before serving, remove from freezer and ice with whip cream.ƒt†1 E ‡ Frozen Lady Heath Dessert **Cakes 0:00Line bottom and sides of 8" springform pan with ladyfingers, cutting to fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to smash. Combine with coffee and softened ice cream. Spoon mixture into pan and freeze until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer. Cover with foil and freeze until firm. Cut into wedges to serve. "eßÆ«‹iN/ÿèѵ™xaD*ïبrX:àÉ·še¿5Ö1teaspoonsalt¿5h2 1/2cupsflour¿51teaspoonvanilla¾ 52Eggs¾~5H2cupssugar¾})5Ç3cupschopped apples¾|4Z1teaspoonallspice¾{4k1teaspoonnutmeg¾z4$1teaspooncinnamon¾y4Ö1teaspoonsalt¾x4¤2teaspoonssoda¾w4h2 1/2cupsflour-¾vI4|4cupsfresh apples -- finely chopped¾u4H2cupssugar¾t4¹1cupbutter¾s 42Eggs¾r 33Eggs¾q32mediumapples¾p31teaspoonvanilla¾o3f1cuppecans¾n#3æ1 1/4cupscooking oil¾m3¤1/2teaspoonsoda¾l3Ö1/2teaspoonsalt¾k3H2cupssugar¾j3h3cupsflour¾i !2Ôwhip cream¾h2 ˆ1/2cupkahlua¾g)2V1cuppowdered sugar¾f +2-----glaze-----¾e 52Ú4egg whites -- beaten¾d#22tablespoonsvanilla¾c2h1 1/3cupsflour¾b2 ˆ1/2cupkahlua¾a)2H1/2cupcoffee -- cold D‚<†4 3 „7 Fresh Apple Cake #4Cakes0:00Combine eggs, butter and sugar.|Add chopped apples and let stand for 10 minutes.|Sift together all dry ingredients and add to apple mixture.|Bake in tube pan at 360 degrees for 45 minutes to 1 hour.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98ƒ8†3 3 †/ Fresh Apple Cake #5Cakes0:00Mix and sift together flour, sugar, salt and soda.|Peel and core apples. Mix with chopped pecans. Add to dry ingredients.|Make a "well" in the center. Pour in oil and well beaten eggs. Thoroughly mix and then add vanilla.|Bake in a greased and floured tube pan for 1 hour at 350 degrees. Test for doneness with straw.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Îö΂$†7 3 „ Fresh Apple Cake #1Cakes0:00Sift flour, sugar, salt and baking powder together.|Add oil and eggs. Mix well.|Bake in tube pan at 325 degrees for 1 hour.|Make a glaze and pour over cake while still warm.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98‚ †6 3 ƒY Fresh Apple Cake #2Cakes0:00Beat eggs, sugar and oil together.|Add remaining ingredients.|Bake in loaf or tube pan for 1 hour at 325 degrees.|Note: the dough will be real stiff.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98u†5 3 ƒ) Fresh Apple Cake #3Cakes0:00Sift all dry ingredients together.|Add oil to dry ingredients, mix well.|Add apples and pecans.|Bake for 1 hour at 350 degrees.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 $]æŧŽweN3èÅ¥ŠpK0üåÓµ™‚kT7!é̺†o]¿& 94eggs¿%9H2cupssugar¿$9¹1cupbutter¿#81teaspoonvanilla¿" 82Eggs¿!!8%1/2cupbuttermilk¿ 8¤1teaspoonsoda¿#8 4tablespoonscocoa¿81cupwater¿!8s1/2cupshortening¿8°1stickoleo¿8H2cupssugar¿8h2cupsflour¿7k1teaspoonnutmeg¿7$1teaspooncinnamon¿ 73Eggs¿7f1cuppecans¿)7Ç3cupschopped apples¿7œ1Cupoil¿7H1 1/2cupssugar"¿'7 -1/2teaspoonbaking powder¿7Ö1teaspoonsalt¿7h2 3/4cupsflour¿)6Ç3cupschopped apples ¿'6 -1teaspoonbaking powder¿ 6¤1teaspoonsoda¿ 6Ö1teaspoonsalt¿ 6h3cupsflour¿ !6z1cupMazola oil¿ 6H2cupssugar¿ 62Eggs¿5f1cuppecans¿5œ1 1/4cupsoil¿5$1teaspooncinnamon¿#5ˆ1teaspoonbaking soda¿5¤1teaspoonsoda 6‚†9 ; ƒg Dot's Orange Slice CakeCakes0:00Cream sugar and butter, add eggs. Beat well, add flour and milk. Roll nuts dates and candy in part of flour, add to batter along with coconut.|bake 2 1/2 hours at 275 degrees. Leave in pan to cool.|Mix icing ingredients and coat cake.ƒF†8  †_ Dump CakeCakes0:00Mix flour, sugar, oleo and shortening together.|In saucepan mix water and cocoa. Let come to boil, then add to flour mixture.|Mix soda and buttermilk. Add to mixture. Add eggs and vanilla.|Bake.|ICING: 4 Tbsp. cocoa 1 Tbsp. oleo 6 Tbsp. milk|Let come to a boil. Dump in 1 box powdered sugar. Add nuts and vanilla.|Ice cake while cake is hot.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 _Ù¼›ƒjE'øÔ³˜jX; æʦ‡jK1ã¿ _¿E/;ƒ1cupsifted cake flour¿D /:2apples -- chopped¿C /:j2oranges -- grated!¿B/:1smallcoconut -- grated*¿AE:°1cancrushed pineapple -- drained¿@-:á1boxseedless raisins¿?:_1packagedates¿>%:Š1quartchopped nuts¿=: ü1/2poundcherries¿<!: Û1/2poundmix fruits!¿;/:h1/3cupflour -- for nuts¿::k1teaspoonnutmeg¿9:$1teaspooncinnamon¿8:1teaspooncloves¿7:¼1teaspoonlemon¿6:1teaspoonvanilla¿5 :6eggs¿4:h3cupsflour¿3:H2cupssugar¿2:¹1/2poundbutter¿1)9V1poundpowdered sugar!¿0##9Í2tablespoonslemon juice¿/%9!1cuporange juice¿. 9êIcing¿-)9x1cancoconut flakes"¿,19ü1poundorange slice candy¿+9_8ouncesdates¿*9f2cupspecans¿)#9ˆ1teaspoonbaking soda¿(!9%1/2cupbuttermilk$¿'/9µ3 1/2cupsall-purpose flour #„ †; 5 ‡U Delicate Sponge CakeCakes0:00Sift flour once, measure, add baking powder, and sift together three times.|Beat eggs until very thick and light and nearly white.|Add sugar gradually, beating constantly.|Add lemon juice.|Fold in flour, alternately with hot milk, mixing quickly until batter is smooth.|Bake at once in ungreased tube pan in moderate oven (350 degrees) 45 minutes.|Remove from oven and invert pan for 1 hour or until cold.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98ƒY†: - †w Dot's Fruit CakeCakes0:00Cream butter and sugar, add egg, flour, flavorings (Use some pineapple juice if needed when mixing. Mix well.|Add coconut, orange, apple and pineapple together and mix.|Add mixed fruit, cherries, dates together then add to cake batter.|Add nuts and raisins together and flour with 1/3 cup flour. Add to batter.|Bake at 275 degrees for 3 hours in lightly greased pan. When out of oven pour pineapple juice over cake and let cool in pan. CÝ˵“rX?äÒ¹žˆjI-äŪ~S, â¬bC¿b 3?-- (4-serving size)G¿aw? 1packagevanilla instant pudding & filling -- or coconut cream3¿`O?‘1packageyellow cake mix -- (2-layer size)$¿_9>©1cupheavy cream -- whipped ¿^ 7>§3heath bars -- crushed$¿]/>Í1 1/3cupshot fudge topping(¿\=>¹2pintscoffee ice cream -- soft)¿[?>ö1poundfrozen pound cake -- thaw¿Z!=›1cupcold water¿Y!=1tablespoonvanilla¿X!=÷1tablespoonvinegar'¿W#/=6tablespoonsmelted shortening¿V=Ö1/2teaspoonsalt¿U#=ˆ1teaspoonbaking soda¿T#= 3tablespoonscocoa¿S=H1cupsugar¿R=h1 1/2cupsflour¿Q<¹1stickbutter¿P <6eggs¿O!<1tablespoonvanilla¿N<H1cupsugar#¿M5<h2cupsflour -- self rising¿L<f1quartpecans¿K<_16ouncesdates¿J#; „6tablespoonshot milk¿I#;Í2teaspoonslemon juice¿H;H1cupsugar¿G ;3Eggs ¿F'; -1teaspoonbaking powder iiƒ†= ! … Crazy CakeCakes0:00Combine the flour, sugar, cocoa, soda and salt in an 8x8 inch baking pan.|Make three holes in the mixture.|Pour the shortening, vinegar and vanilla into separate holes.|Cover with the cold water.|Stir well with a fork until blended.|Bake at 350 degrees for 25 to 30 minutes.|Frost as desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98x†< ' ƒ; Date Nut CakeCakes0:00Rolls dates and nuts in 1 cup flour.|Mix butter and sugar. Add eggs and vanilla, mix well. Add to the dates and nuts. Add other cup of flour. Blend well.|Bake at 275 degrees in tube pan for approximately 1 hour. ..…N†> I ŠE Coffee-Toffee Ice Cream Cake *Cakes0:00Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10. *š*m†@ + ! Apple Bunt CakeCakes0:00Mix all ingredients.|Bake in Bunt tube pan at 325 degrees for 1 1/2 hours.„b†? 5 ‰ Coconut Pudding CakeCakes0:00Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes.|Set aside 1/4 cup coconut for garnish.|Stir remaining coconut into batter.|Pour into a greased and floured 10" tube pan.|Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed.|Cool in pan about 15 minutes.|Remove from pan and finish cooling on rack.|Brush top of cake with honey; sprinkle with reserved coconut.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 IîØ‘jS<*ðÔ¶š}ZBîÒ´‡U/龞yI-¿7B_1 1/2teaspoonsinstant coffee powder"¿~1B¢1/3cupold fashioned oats¿}B$3/4teaspooncinnamon(¿|=BY1/2cupalmonds; chop -- toasted%¿{7Bÿ1/2cupbrown sugar -- packed¿z 1B-----streusel-----#¿y ?A­Mocha Sauce -- see Recipe/¿x#?A±2TablespoonsToasted Almonds -- sliced*¿w#5A 2TablespoonsConfectioner's Sugar¿v#A 2TablespoonsCocoa¿u#A©1CupHeavy Cream¿t)AA1/3CupCreme De Cacao0¿s WAÍ1Angel Food Cake -- home or store made¿r@f2CupsPecans ¿q/@3CupsApples -- chopped¿p@1TeaspoonVanilla¿o@ w1/4TeaspoonMace¿n@$1TeaspoonCinnamon¿m@Ö1/2TeaspoonSalt ¿l#@ˆ1/2TeaspoonBaking Soda¿k@h3CupsFlour¿j @3Eggs¿i@H2CupsSugar¿h@¹1CupButter$¿g!+?µ1tablespoonhoney -- heated.¿fC?é1 1/3cupsBaker's Angel Flake coconut¿e?œ1/4cupoil¿d?1cupwater¿c ?4Eggs {sˆH†C 5 M 6 Layer Toffee TorteCakes0:00Preheat oven to 350:. Grease and flour 3, 8 inch cake pans. In b‰|†B c “ Almond Streusel Bundt Cake & Coffee Glaze *Cakes0:00STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside.|CAKE: Preheat oven to 350:. Butter and flour a 12-cup Bundt pan. Mix flour and`ƒ†A ? …5 Angel Cake Creme De CacaoCakes0:00Put cake, bottom up, on serving plate.|With a cake tester or fork poke holes in bottom and slowly spoon on liqueur, letting it seep into cake.|Whip cream, cocoa and sugar until soft peaks form; use to frost cake.|Sprinkle with almonds.|Chill 1 to 2 hours.|Just before serving, drizzle sauce over frosting; pass remainder to serve with cake. baking powder in a small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in a large bowl until blended. Gradually beat in 1-1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half the batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tested done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turn cake out onto rack and cool completely. (Cake can be made 1 day ahead; cover and let stand at room temperature.) GLAZE: Stir powdered sugar, whipping cream and instant coffee powder in a small bowl until well blended. Drizzle glaze over cake, allowing to run down sides. Sprinkle cake with sliced almonds. YñÕ¥ŠsG,òд]=óÑ¿œ…kM2ìÇ«Ž|Y À ;D--frosting ingredients-À D2eggsÀ!D%1/2cupbuttermilkÀDÖ1/4teaspoonsalt"À+D 1teaspoonground cinnamon"À+Dñ1teaspoonvanilla extractÀ#Dˆ1teaspoonbaking sodaÀ!D›1cupcold waterÀ#D 4tablespoonscocoaÀDd1cupmargarineÀDH2cupssugar À/Dµ2cupsall-purpose flourÀ D€cake-À%C1teaspoonwater -- hot#À)CÝ1/2teaspooncoffee instant!À##Cÿ3tablespoonsbrown sugarÀ)CÝ2cupswhipping creamÀ !C§1 3/8ouncesheath barsÀ 'CH1cupcoffee -- hotÀ C2largeeggsÀ CÖ1/4teaspoonsaltÀ C1 1/2teaspoonsvanillaÀ#Cˆ2teaspoonsbaking sodaÀC 3/4cupcocoaÀ!C%1cupbuttermilk)ÀCC“1cupmargarine or butter -- softÀCH2cupssugarÀCh2 2/3cupsflour-ÀGB¹1/4cupbutter; chilled -- cut piecesÀ +BÕexpresso powder À BšORlarge bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times. Top with last layer of cake. Thinly spread whipped cream over top and sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides of cake. Refrigerate until ready to serve. ÓÓ†)†D O ‹u "Foot In The Fire" Chocolate CakeCakes 0:00Preheat oven to 375 degrees.Sift flour and sugar, set aside.In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat.In a large bowl, mix all remaining cake ingredients. Add the flour mixture and cocoa mixture, stirring well. Bake in a greased and floured 9x13" pan for 20 to 30 min. Check for doneness with a clean toothpick. Ten minutes into the baking of the cake, prepare the frosting. Place the margarine, cocoa, and milk in a saucepan and bring to a boil. Remove from the heat and add the remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS IT COME OUT OF THE OVEN. Let it cool a little before cutting, if you can't possible hold out!. This cake is so good, you'd eat it with one foot in the fire if you had to. E会|W6çǯFüØ°—\,æζ—oE'À:5FZ1 1/2cupsconfectioners' sugar%À9 EF----------filling-----------À8#FÏ2tablespoonskirschÀ7F1/3cupwaterÀ6FH1/4cupsugar%À5 EF-----------syrup------------À4'Fh1cupflour; sifted-À3EF 4ouncesunsweetened baking chocolate"À2+Fñ1teaspoonvanilla extractÀ1FH1cupsugarÀ0 #F6eggs; large%À/ EF------------cake------------!À.3E1CupCoconut -- shreddedÀ-Ef1CupPecans0À,QEÌ1BarGerman Chocolate Squares -- grated6À+]EŽ1cupSemisweet Chocolate Chips -- or to tasteÀ*!Eû8OuncesSour CreamÀ) E4EggsÀ(E1/2CupWaterÀ''E1/2CupVegetable Oil,À&IEô1BoxVanilla Pudding Mix -- instantÀ%+E‘1BoxYellow Cake MixÀ$)DV1poundpowdered sugar"À#+Dñ1teaspoonvanilla extractÀ"#D 4tablespoonscocoaÀ!/Df1cuppecans -- chopped%À #+D Ò5tablespoonsevaporated milkÀDd1/2cupmargarine 33ƒI†E ; † UBetter-Than-Sex Cake #3Cakes0:00Mix cake mix, pudding, oil and water with electric mixer.|Add eggs 1 at a time, beating after each addition.|Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut.|Bake in preheated 350 degree oven in well-greased Bundt or tube pan for about 55 minutes or until a testing pick comes out clean. Bake loner for drier cake.|Forth Worth Star-Telegram|March 1989NOTES : Possum Kingdom Lake Cookbookompletely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been pa tted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ‹‹Œi†F = ™ Black Forest Cherry CakeCakes0:00* There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool cf PÝÀ›sEòìŽtX7ûȲ‹_ô̯”PAÀSmH 8ouncesbittersweet or semisweet -- chocolate; finely chÀR +H-----cakes-----ÀQH1teaspoonvanilla%ÀP!-H p1tablespoonlight corn syrup$ÀO#)HÝ6tablespoonswhipping creamAÀNmH 3ouncesbittersweet or semisweet -- chocolate; finely ch)ÀM MH-----chocolate lava filling-----$ÀL AGCool Whip. -- for frostingÀKG@6CupsMilk0ÀJMGç4BoxesChocolate Pudding Mix -- instantÀI!G2CupsCool Whip.ÀH)GV2CupsPowdered SugarÀG%Gi16OuncesCream CheeseÀFGf1 1/2CupsPecansÀEG¹3SticksButterÀD#GH3TablespoonsSugarÀCGh3CupsFlour,ÀBCF 8ouncessemisweet chocolate bar (1)#ÀA7Fj1cupcream; heavy, whipped*À@#5FZ2tablespoonsconfectioners' sugar+À?EFÒ2cupssour cherries; canned, drain%À> EF----------topping-----------"À=#'F2tablespoonskirsch liquerÀ< +Fs1egg yolk; large À;-F¹1/3cupbutter; unsalted kkƒ†G ; … UBetter-Than-Sex Cake #4Cakes0:00The first 4 ingredients mix and press into 15x20 inch baking dish.|Bake at 350 degrees for 20 to 25 minutes.|The next 3 ingredients mix together and spread on top of cake layer.|Beat together the next 2 ingredients and spread on top of cream cheese layer.|Frost with Cool Whip to cover.|Fort Worth Star-Telegram|March 1989NOTES : Possum Kingdom Lake Cookbookream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest. Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury a frozen chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over|=============== Reply 38 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1 ‹‹Ži†H 5  Chocolate Lava CakesCakes0:00These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're best served just out of the oven. For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic. Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month. For the cakes, place rack in center of oven and heat to 425:. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for 15 minutes, stir in vanilla. Cj FÚ¸”xJ2ðÊ’oK/Å¥ˆqC* áÞ~aFÀo +J-----glaze-----Àn!JH1tablespoonsugarÀm)JÝ1pintwhipping cream"Àl ?J-----whipped topping-----Àk#Jh2tablespoonsflour'Àj EJ4eggs; separated -- room tempÀi#JH10tablespoonssugarÀhJ¹1/2cupbutter+Àg?JŽ3/4ouncesemisweet chocolate chipsÀfI@3/4cupmilkÀeI1teaspoonvanillaÀd 1I 1Egg -- well beaten8Àc[In2ouncesBaker's Unsweetened Chocolate -- meltedÀbIH1cupsugarÀaI¹1/2cupbutterÀ`IÖ1/2teaspoonsalt!À_'I -2teaspoonsbaking powder À^/Iƒ2cupssifted cake flour5À] cH–ice cream =or= custard sauce -- for serving#À\ ?Hcocoa powder for the topsÀ[ 1H-----toppings-----!ÀZ/H3largeeggs -- separatedÀYHH1/2cupsugar+ÀXCH 1/2cupunsalted butter -- softenedÀWHÖ1/8teaspoonsalt!ÀV/Hµ3/4cupall-purpose flourÀUH1 1/2teaspoonsvanilla#ÀT3H›1/4cuphot coffee or water RÁR‡f†J -  Chocolate ExtasyCakes0:00Melt together butter and 3/4 cup chocolate chips. Set aside and letn„;†I 5 ˆ3 Chocolate Fudge CakeCakes0:00Sift flour once, measure, add baking powder and salt and sift together three times.|Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.|Add chocolate and blend; then add egg and vanilla.|Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees) 1 hour.|Cover cake with Fudge Frosting.|Double recipe for two layers.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 cool. Mix together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well mixed, add the chocolate mixture when it is cooled. Mix well. Beat egg whites until stiff, and fold into the chocolate mixture. Blend well, but gently. Spread batter evenly into a 9x13" pan. Bake at 350: for 18 minutes. This will puff up and then fall when removed from the oven. When cool, spread with a THIN layer of Raspberry preserves. Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff. Spread evenly on cooled cake. Refrigerate. GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this mixture is melted and well blended, take off of heat and let cool. Stir well and pour on top of whipped cream layer of cake. Tilt the pan so the glaze distributes evenly over the cream. This may seem like it will not work, but it will. Refrigerate until ready to serve. `á¼g;%ûصž‚jE3û俤iL0àÁ¤w`Á  #M-- section)*Á  MMÐChocolate Glaze -- (see FrostingÁ !M%1/2cupbuttermilkÁ %MŠ1/2cupchopped nuts;Á aM s2ouncesunsweetened chocolate -- melted and cooledÁ M3EggsÁMÖ1/2teaspoonsaltÁM1teaspoonvanillaÁMH1/2cupsugar Á#Mˆ1/2teaspoonbaking sodaÁMh1 1/4cupsflour"Á+Lñ1teaspoonvanilla extractÁLÖ1PinchsaltÁLh2cupsflourÀ#Lˆ1teaspoonbaking sodaÀ~ L2Eggs"À}5Lø1cupbutter or shorteningÀ|L 3/4cupcocoaÀ{!L%2cupsbuttermilkÀzLH2cupssugar Ày1KI1cancherry pie filling Àx+K6ounceschocolate chipsÀwK1/2cupwaterÀv K3EggsÀuKœ1/4cupoil)Àt;KÞ1packagedark chocolate cake mix#Às ?J úraspberry preserves (opt),Àr?JŽ1 1/4cupssemisweet chocolate chips"Àq)J#2teaspoonsinstant coffeeÀp#J©1/2pintheavy cream QQƒ+†K 7 † Chocolate Cherry CakeCakes0:00Combine first five ingredients and stir by hand to mix just until moistened and mixed well.|Add pie filling and mix.|Pour into greased and floured bundt cake pan.|Bake at 350 degrees about 1 hour or until done.|You can make this a yellow cake by using a yellow cake mix and omitting chocolate chips.|Peggie Patton|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 ³³„I†L ) ˆ[ Chocolate CakeCakes0:00Combine 1 cup sugar, 1 cup buttermilk and cocoa in pan over low heat until warm.|Cream 1 cup sugar, butter and eggs.|Mix together 1 cup buttermilk and soda, and add to creamed mixture alternating with a combination of flour, salt and vanilla. Mix this second mixture with first mixture of sugar, buttermilk and cocoa; beat with mixer until of cake batter consistency.|Bake at 350 degrees, very slowly in greased 9x13x2 inch pan until done.|Ice cake in pan.|Yield: 16 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 §§„U†M ? ˆ] Chocolate Buttermilk CakeCakes0:00Mix flour with baking soda; set aside.|Cream butter, sugar, vanilla and salt until fluffy.|Beat in eggs one at a time until well blended.|Stir in chocolate and nuts.|Stir in flour mixture alternately with buttermilk until smooth and well blended.|Pour into greased and floured 9x9x2 inch baking pan.|Bake in preheated 350 degree oven 35 minutes or until pick inserted in center comes out clean.|Cool on rack.|Pour warm chocolate glaze on cake the spread with spatula and let set.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 ;0;ƒq†O 1 ‡# Black Russian CakeCakes 0:00Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350: for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.ƒL†N + †_ Bottoms Up CakeCakes 0:00Heat oven to 350 degrees. Grease and flour 13x9 inch pan. Spread frosting into bottom of prepared pan. Sprinkle nuts over frosting. In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour batter over frosting in pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto serving plate.|Serve warm or cool. dƧ‡N3 繚uc6â·™lFñÙ«zdÁ'PH1cupsugar.Á&CPh1 1/2cupsflour; unbleached -- sifted+Á%CO Ò1/4cuptia maria or cream de cacaoÁ$O³1/4cupvodkaÁ#Oœ3/4cupoilÁ"O3/4cupwater$Á!#)OV2tablespoonspowdered sugar#Á )Og1/4teaspoonalmond extract*Á!7OE1tablespoonorange flavor liqueurÁ!O´1tablespoonbrandy(Á#1O¹2tablespoonsbutter -- softened"Á#%O2tablespoonswater -- hot,Á=O ¦1/2packagemilk chocolate frost mix*Á OO-----milk chocolate frosting-----Á O4eggs"Á)O#2teaspoonsinstant coffeeÁO$2teaspoonscinnamon+Á?O^1packageinstant chocolate pudding!Á+O‘1packageyellow cake mixÁ N3eggsÁNœ1/3cupoilÁN1 1/4cupswater6ÁUNø1packagepillsbury plus devil's food cake mixÁ+NÁ1cupchopped walnutsÁ 3N-- frosting supreme7Á_N1canpillsbury ready-to-spread chocolate fudge oo‡ †P 9 S Chocolate Vinegar CakeCakes 0:00Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9" square baking pan. Bake in a preheated 350: oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. KØ·›vW# ßµY+²“iJ2üÙ¾§ŠoK!Á@/RÝ3/4cupunsweetened cocoaÁ?Rh1 3/4cupsflourÁ>R1teaspoonvanillaÁ=R3largeeggsÁ<RH1 1/2cupssugar Á;-R¹3/4cupbutter -- soften3Á: _Q Chocolate glaze for topping -- see recipeÁ9QH1/4cupsugarÁ8 /Q3Eggs -- separated'Á7#/Qµ3tablespoonsall-purpose flourÁ6#Q¹6tablespoonsbutterOÁ5QÈ1packageBaker's German's Brand sweet chocolate -- broken into pieces$Á4+Pñ1/2teaspoonvanilla extract+Á3#7PH3tablespoonscoffee; brewed -- hot1Á2#CP-3tablespoonsbutter or regular margarine%Á1#+P 3tablespoonscocoa -- baking'Á05PZ1 3/4cupsconfectioners' sugar+Á/ QP-----mocha chocolate frosting-----Á.P1cupwater1Á-#CP-5tablespoonsbutter or regular margarineÁ,!P÷1tablespoonvinegar"Á++Pñ1teaspoonvanilla extractÁ*PÖ1/2teaspoonsaltÁ)#Pˆ1teaspoonbaking soda%Á(#+P 3tablespoonscocoa -- baking kk…†Q 7 ‰] Chocolate Velvet CakeCakes0:00Melt chocolate and butter over low heat, stirring constantly. Remove from heat and stir in flour.|Blend in egg yolks, one at a time.|Beat egg whites until foamy throughout. Gradually add sugar and beat until mixture will form soft peaks.|Gently fold in chocolate mixture, blending thoroughly.|Pour into greased and floured 8" layer pan.|Bake at 350 degrees about 20 minutes, or until cake tester inserted in center comes out clean.|Cool in pan 10 minutes.|Cake may settle as it cools. Remove from pan and finish cooling upside down on rack.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 22…J†R ; ŠK Chocolate Sunshine CakeCakes0:00In large bowl, beat butter or margarine until light and fluffy. Gradually beat in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch, instant coffee, baking soda and salt beat in alternately with milk beginning and ending with flour mixture. Grease two 9" rounds and lightly dust with cocoa; pour batter into prepared pans. Bake in preheated oven for 20 minutes; cool in pans on wire rack for 10 minutes. Remove from pans; cool the rest of the way. Take a long sharp knife and cut each cake in 2 layers; spread filling over the 2 bottom halves. Place on tops; cover with wrap till you serve. FILLING: Beat together all ingredients then refrigerate till needed. Yݸ—{f<#éÍ«‹`5ëË­‹XB+þÚ°ž~Y"Á]+Tñ1teaspoonvanilla extractÁ\+TÁ1cupchopped walnutsÁ[ T2Eggs'ÁZ?T*1cupfirmly packed brown sugar!ÁY/Tµ1/2cupall-purpose flour*ÁX;T1 1/2cupsQuaker Oats -- uncookedÁWT¹1cupbutterÁVS@2cupsmilk0ÁUGSŽ2packagesvanilla and chocolate puddingÁT+Sý1largecart cool whipÁS'SÌ1cuppowered sugarÁR%Si8ouncescream cheeseÁQ%SŠ1cupchopped nutsÁPS°1stickoleoÁOSh1cupflour(ÁN GS1Hershey bar to grate over top(ÁM#1Ró3tablespoonsgrated orange peelÁL)RV6cupspowdered sugarÁK#RÍ2teaspoonslemon juiceÁJRÖ1/2teaspoonsaltÁIR1teaspoonvanillaÁH!Rû1/3cupsour creamÁGR¹1/2cupbutter'ÁF IR-----orange cream filling-----ÁER@1cupmilkÁDRÖ1/4teaspoonsaltÁC#Rˆ1teaspoonbaking soda"ÁB)R#2teaspoonsinstant coffee ÁA#!R 12tablespoonscornstarch ..ƒN†S 9 †U Chocolate Pudding CakeCakes0:00Mix flour, oleo and chop nuts. Spread in 2 quart Pyrex dish. Bake 20 minutes at 350 degrees. Cool.|Mix cream cheese, powdered sugar and 1 cup cool whip. Spread over cooled crust.|Beat pudding and milk till thick. Spread over cheese mixture.|Spread remaining cool whip over pudding.|Grate small chocolate bar over cool whip.|Keep refrigerated.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 …m†T E ‹ Chocolate Oatrage Snack CakeCakes0:00In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy.|Stir in 1 cup chocolate morsels.|Spread batter into 8" square microwave-safe dish; cover dish with wax paper. Cook on HIGH power 4 minutes; rotate dish 1/4 turn. Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color.|Sprinkle remaining 1 cup chocolate morsels over top of warm cake.|Let stand 10 minutes, then spread chocolate evenly over cake.|Cool directly on countertop.|Cut into serving pieces.|Makes 8 to 12 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 A½§bLðØÀš‚jBûÜƯ’h-ôÓ°ŒpWAÁyWH1cupsugarÁxW¹1/2cupbutterÁwWÖ1/4teaspoonsalt!Áv'W -2teaspoonsbaking powder Áu/Wƒ2cupssifted cake flourÁt!V”1tablespoonhot waterÁsV¤1/4teaspoonsodaÁr!VH1tablespoonsugar8Áq[Vn1SquareBaker's Unsweetened chocolate -- melted'Áp EVÚ3Egg whites -- stiffly beatenÁoV1teaspoonvanillaÁnV@2/3cupmilkÁmVH1cupsugarÁl#V¹6tablespoonsbutter!Ák'V -2teaspoonsbaking powder Áj/Vƒ2cupssifted cake flour%Ái9U©3cupsheavy cream -- whippedÁhUH1/2cupsugarÁg !UÚ4Egg whites#Áf =UE4Egg yolks -- well beatenÁeUH1/2cupsugarÁdU1/2cupwater*Ác!7U_1tablespooninstant coffee powder,ÁbAU¯12ouncessemi-sweet chocolate chipsÁa !U-- fillingBÁ`mU16ounceschocolate sandwich cookies with fudge -- crushedÁ_ !T-- Morsels@Á^oTÞ2cupsNestle Toll House Semi-sweet Chocolate -- divided ``…†U 7 ‰s Chocolate Mousse CakeCakes0:00Press cookie crumbs into bottom of greased 9" spring form pan.|Bake in preheated oven at 325 degrees 10 minutes; cool.|In top of double boiler, melt chocolate chips over hot, not boiling, water; blend in coffee powder, water and 1/2 cup sugar. Cool completely.|Blend in egg yolks.|Beat egg whites until soft peaks from; gradually add remaining 1/2 cup sugar, beat until stiff.|Fold in egg whites then whipped cream into chocolate mixture.|Spread evenly over crumb crust. Cover and freeze overnight or longer.|To serve, defrost in refrigerator 8 hours.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 xx…†V 7 ‰C Chocolate Marble CakeCakes0:00Sift flour once, measure, add baking powder and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Add vanilla. Fold in egg whites.|Combine chocolate, sugar and soda, and water, and add to 1/3 of cake batter.|Place light and dark mixtures alternately, a tablespoon a time, in greased loaf or tube pan.|Bake in moderate oven (350 degrees) 55 minutes, or until done.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 ——„e†W 5 ‰ Chocolate Layer CakeCakes0:00Sift flour once, measure, add baking powder and salt and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Add vanilla.|Fold in egg whites.|Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes.|Put layers together and cover top and sides of cake with Soft Chocolate Frosting.|Sprinkle sides with nuts.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 _éÊ …c> õÛ¶]=&øÛ´“w\2îе—{_ÂZÖ1/2teaspoonSaltÂZ¤1/2teaspoonSodaÂ%Z k3cupssifted flourÂ!Z%1cupbuttermilkÂZ2teaspoonsvanilla Z4EggsÂ!Zs1cupshorteningÂZH2cupssugar' EYÚ4Egg whites -- stiffly beatenÂ!Y%1cupbuttermilk YÖ1/2teaspoonsalt #Yˆ1teaspoonbaking soda$ /Yƒ2 1/2cupssifted cake flour Y1teaspoonvanilla  YE4Egg yolksÂYH2cupssugarÂY¹1cupbutterÂ'Y51/2cupboiling water/ÂIYî4ouncesBaker's German Sweet Chocolate$Â+Xñ1/2teaspoonvanilla extract"Â!'X œ1tablespoonwhite vinegarÂXñ1cupskim milkÂXH1cupsugar0Â#CXp6tablespoonsextra light corn oil spread"Á;X1t[ baking sodaÁ~+X51/3cuphershey's cocoaÁ}Xh1 1/4cupsflour'Á| EWÚ3Egg whites -- stiffly beatenÁ{W1/2teaspoonvanillaÁzW@2/3cupmilk …]†X I Šc Hershey's Light Chocolate CakeCakes 0:00Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. €€„|†Y C ‰' German Sweet Chocolate CakeCakes0:00Melt chocolate in boiling water. Cool.|Cream butter and sugar until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in vanilla and chocolate.|Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.|Fold in beaten whites.|Pour into three 8 or 9 inch layer pans, lined on bottom with paper.|Bake at 350 degrees for 30 to 40 minutes.|Frost tops only.|Can use coconut-pecan frosting for tops. (see frosting section).|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 ÊÊ„2†Z C ˆ German Chocolate Pound CakeCakes0:00Cream sugar and shortening, add eggs, vanilla, and buttermilk.|Sift together flour. soda and salt. Add to creamed mixture. Mix well.|Then add German chocolate that has been softened in warm over or double boiler.|Blend together well.|Cook in 9" stem pan that has been greased and dusted with flour for 1 1/2 hours at 300 degrees.|Remove cake from pan while still hot and place under a thigh fitting cake cover and leave covered until cold.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 FÛÁ¯—~X=ðÓ®qIùÌ·Ÿ}Q4àϽ„nXFÂ5 \3EggsÂ4\œ1/3cupoilÂ3\1cupwater6Â2U\ø1packagePillsbury Plus Devil's Food Cake MixÂ1 \ 2BASE:Â0 \ 1Egg2Â/M\i1packagecream cheese -- softened (8 oz.)Â.\1/2teaspoonvanillaÂ-#\@2tablespoonsmilk)Â,#3\“2tablespoonsmargarine or butterÂ+!!\ 11tablespooncornstarchÂ*\H1/4cupsugarÂ) \ˆFILLING:*Â(#5[ e2tablespoonsup to 3 T hot coffee Â'#![%3tablespoonsfrangelico*Â&#5[B3tablespoonsunsweet cocoa powder%Â%7[î1poundsifted powdered sugarÂ$#[¹6tablespoonsbutterÂ# 1[-----frosting-----"Â"1[‘3/4cupstrong cold coffeeÂ!![%1/2cupfrangelico# #[ˆ1 1/2teaspoonsbaking soda$Â5[B1/2cupunsweet cocoa powderÂ[h2 1/4cupsflour#Â7[ÿ1cupbrown sugar -- packedÂ[¹1/2cupbutterÂ[H3/4cupsugar [3eggs )[-----cake-----"Â-Z n1packageGerman chocolate zz…†[ [ ‰ Frangelico Chocolate Cake With FrostingCakes 0:00Grease and flour two 9" cake pans. Preheat oven to 350:F. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 minutes or until done. Cool 10 minutes. Invert on wire racks and remove pans. Cool before frosting.|FROSTING: Cream butter with sugar. Add everything else. and beat until smooth. ……„w†\ 9 ‰' Double Fudge FancifillCakes0:00Heat oven to 350 degrees.|Grease and flour 13x9 inch pan.|In small bowl, blend all filling ingredients; beat at highest speed until smooth and creamy. Set aside.|In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour half of batter into prepared pan. Pour cream cheese mixture over batter, spreading to cover. Pour remaining batter over cream cheese mixture.|Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Jê°‘zcQ徚~iO0ϬkS,ç·‘jJÂP!_z1 3/4cupscake flour$ÂO+^ñ1/2teaspoonvanilla extract#ÂN#'^{4tablespoonsstrong coffee-ÂME^¯6ouncessemi-sweet chocolate morsels+ÂL=^š1 1/2cupssweet butter -- softenedÂK ^E4egg yolks$ÂJ+^d1/4teaspooncream of tartarÂI^1/3cupwaterÂH^H1cupsugar(ÂG K^-----chocolate buttercream----- ÂF'^ -1teaspoonbaking powder1ÂEI^Z1 1/2cupsconfectioners' sugar -- sifted*ÂDA^z3/4cupcake flour -- sifted twiceÂC /^6eggs -- separatedÂB )^-----cake-----ÂA]@1CupmilkÂ@]Ö1/2teaspoonsalt!Â?'] -4teaspoonsbaking powder$Â>/]ƒ2 1/4cupssifted cake flourÂ=]1/2teaspoonvanillaJÂ<] X4ouncesunsweetened baking chocolate squares -- melted and cooledÂ; ]4EggsÂ:]H2cupssugarÂ9]¹1cupbutterÂ8 3\-- Frosting Supreme7Â7_\1canPillsbury Ready-To-Spread Chocolate FudgeÂ6 \mFROSTING: EE…7†] E Š Double Chocolate Picnic CakeCakes0:00Butter shallow 9x13x2 inch baking pan; line with waxed paper. Butter again; set aside.|In mixing bowl, cream butter and sugar.|Add eggs, 1 at a time, beating well after each addition.|Mix in chocolate and vanilla.|Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.|Pour into prepared pan; bake 45 to 50 minutes in preheated 350 degree oven.|Cool 10 minutes; invert on rack and remove paper immediately.|When cool, frost with chocolate-vanilla ripple frosting. (See frosting section).|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98ur in the batter and bake in preheated oven at 350:F for 15-20 minutes or until tester comes out clean. Turn out immediately and remove the wax paper. Cool on racks top side up. Make thin slices when cool and start to frost with a cut side up and then keep layering. Cover the entire torte with the buttercream and then melt down semi sweet chocolate to melting point stirring well. Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered. Chill to harden. Remove to new plate so drips are not seen.|FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Boil over med heat for to 234 degree on candy thermometer. In a large bowl with a mixer beat the eggs until thick. Add the butter in small pieces and beat well. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed. Add this and the vanilla to the bowl and beat well. If buttercream starts to not hold up refrigerate for a few mins and then beat again. ::‹:†^ % –A Dobosh TorteCakes0:00CAKE: Beat the yolks at medium speed until they are lemon in color, and thick. Add the sugar and continue to beat until well blended. Sift the baking powder into the four. Then fold into the egg yolk mixture. Beat the whites until stiff, then fold them into the mix gently. Grease the pans - two round if making four layers, or two loaf if making seven. Line the bottoms with wax paper, that has been greased. Po‰ ÕÕ†'†_ / Œ Devil's Food CakeCakes0:00Sift, then measure flour. Sift again with salt.|Cream butter until light and lemon colored. gradually add sugar, beating after each addition.|Add eggs, unbeaten, one at a time, beating until the mixture resembles fluffy hard sauce. Blend in chocolate which has been melted and cooled.|Dissolve the baking soda in milk, then add vanilla. Add dry and liquid ingredients, a small amount at time. beating after each addition.|Turn into a greased loaf pan. Bake in a moderate oven.|Frost with Fluffy Frosting and when firm, if desired, pour a thin coating of unsweetened melted chocolate over the top or frost with Fudge Frosting.|This is the one Flayice used to like.|See frosting section.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 häË°žuZ9é×´nJ+ òÕ³–jR5$À¥†hÂn#` 3tablespoonscocoaÂm)`V1cuppowdered sugarÂl +`-----glaze-----@Âkq`Œ1cupsemisweet chocolate pieces -- =or=- milk chocolateÂj)`q1/2cupflaked coconutÂi ` 1eggÂh`1teaspoonvanillaÂg`H1/4cupsugar)Âf=`i8ouncescream cheese -- softenedÂe /`-----filling-----Âd+`1/2cupnuts -- choppedÂc`1teaspoonvanillaÂb!`%1cupbuttermilkÂa'`H1cupcoffee -- hotÂ``Ö1 1/2teaspoonssalt!Â_'` -2teaspoonsbaking powderÂ^#`ˆ2teaspoonsbaking soda!Â]/`Ý3/4cupunsweetened cocoa Â\/`µ3cupsall-purpose flourÂ[ `2eggsÂZ#`æ1cupcooking oilÂY`H2cupssugarÂX_1teaspoonvanillaÂW#_ˆ1teaspoonbaking sodaÂV!_91cupsweet milk&ÂU7_ s4ouncesunsweetened chocolateÂT _2EggsÂS_H1 1/4cupssugarÂR_¹1/2cupbutterÂQ_Ö3/4teaspoonsalt áᆆ` 3 ‹u Ring-O-Coconut CakeCakes 0:00Generously grease and lightly flour a 10" tube or Bundt pan. Prepare filling: set aside. In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at high speed. Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour half of the batter in prepared pan. Carefully top with filling. Cover with remaining batter. Bake at 350: for 70-75 minutes, (cover with foil if it starts to get too brown) until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze.|FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces. T×¹‰eS2å¹›tQ5äȨlR5îÕ¾šuTà #c$2tablespoonscinnamon"à 1cÞ1poundwalnuts -- chopped!à 'c -3teaspoonsbaking powderÃch2cupsflourÃc…1cuppotatoesà cE4Egg yolksÃcH2cupssugarÃc¹3/4cupbutterÃb1teaspoonvanillaÃb¤1teaspoonsoda9Ã[bn2SquaresBaker's Unsweetened Chocolate -- meltedÃ'b51/2cupboiling waterÂbC1/2cupsour milkÂ~ 3b2Eggs -- well beatenÂ}bH1cupsugarÂ|b4Tbsp-- butterÂ{bÖ1/2teaspoonsalt Âz'b -1teaspoonbaking powder$Ây/bƒ1 1/2cupssifted cake flourÂx +aÍ25graham crackers)Âw7a_2teaspoonsinstant coffee powderÂv#a@2tablespoonsmilk-ÂuEa –8ouncessemi sweet chocolate squaresÂt)aV1/2cuppowdered sugarÂs a2eggs!Âr3a1cupbutter or margarine-Âq#;`3tablespoonswater; hot -- to 5 tblsÂp`2teaspoonsvanilla&Âo#-`¹2tablespoonsbutter -- melted ““†i†a A  Refrigerator Mocha Torte *Cakes0:00Cream butter with eggs and powdered sugar, whipping until light and fluffy. In top of double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring well until blended. Fold into egg mix. If mix is to thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold. Line a 9x5" loaf pan with plastic wrap. Spread 1/4" layer of chocolate mix on the bottom of pan. Top with a layer of graham crackers. Spread 1/4" of chocolate mix. Repeat this process 5 times. Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours or more until firm. To serve; remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water. Place on serving plate. Slices best after it has been at room temperature for 30 minutes. ˆˆ†c # ] Potato CakeCakes0:00Mix all ingredients and bake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98…i†b - ‹ Red Devil's FoodCakes0:00Sift flour once, measure, add baking powder and salt, and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add eggs and beat vigorously.|Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Add water to chocolate, mixing quickly.|Add soda and stir until thick. Cool slightly. Add to cake batter, mixing thoroughly.|Add vanilla.|Bake in two greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes.|Put layers together and cover top and sides of cake with Seven Minute or Sea Foam Seven Minute Frosting.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Pé̯w_Aõä½”fE&öÑ»uO5ùÝÁ«ƒmPÃ)e1teaspoonvanillaÃ(eœ3/4cupoil%Ã';e{1cupstrong coffee -- cooledÃ&eµ1cuphoneyÃ%ek1teaspoonnutmegÃ$e1teaspoonclovesÃ#eZ1teaspoonallspiceÃ"e$1teaspooncinnamonÃ!eÖ1teaspoonsalt#à #eˆ1 1/2teaspoonsbaking soda%Ã'e -1 1/2teaspoonsbaking powderÃ%e k3cupssifted flourÃeH1cupsugar"Ã1d 1/3CupPeanuts -- chopped-ÃAd”1TeaspoonHot Water -- to 3 teasponsÃd1/4TeaspoonVanillaÃ)dV1/4CupPowdered Sugar+Ã3d1 1/2TeaspoonsButter Or Margarine&Ã3dã1/2SquareSemisweet Chocolate$Ã5d3/4CupBisquick. Baking Mixà d 1Egg#Ã#'d2TablespoonsVegetable Oil#Ã#'df2TablespoonsPeanut ButterÃ#dH2TablespoonsSugarÃd1/4CupWaterà !cÚ4Egg whitesÃ+c1cupnuts -- choppedÃc 10teaspoonscocoaà cÇ2ounceschocolateà c@1/2cupmilk 7"7g†e 3 ƒ One Bowl Honey CakeCakes0:00Sift all dry ingredients into large bowl. Make a well and add all liquid ingredients. Mix together thoroughly and add chips and nuts. Bake at 350: for 45-60 minutes in a well-greased tube pan.…Z†d M ŠY Peanut Butter-Chocolate CupcakesCakes0:00Place paper liners in 6 oz. custard cups arranged in circle on 12" microwaveproof plate or in 6 microwave muffin cups.|Mix water, granulated sugar, peanut butter, oil and egg thoroughly. Stir in baking mix until well blended.|Fill muffin cups about 3/4 full.|Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn. Microwave until tops spring back when touched lightly and are no longer doughy, 30 to 90 seconds longer. Remove from cups; cool.|Microwave chocolate and margarine uncovered until chocolate can be stirred smooth, 1 to 2 minutes. Stir in powdered sugar, vanilla and hot water.|Spread about 1 tsp. chocolate mixture on each cupcake; dip into peanuts. Vî̪’|Y=úãƨŠlE(ÿçÀ¥ŠnP6Õµ¢ŒhVÃI h4Eggs!ÃH/hÄ3/4cupGallo Sherry wineÃGhœ3/4cupoilÃF h-- goodÃE 5h-- chocolate is very.ÃDEh„1packagejello pudding -- any flavor,-ÃCCh1packagecake mix -- white or yellowÃBg”1cuphot waterÃAg2teaspoonsvanillaÃ@gÖ1/2teaspoonsaltÃ?g¤2teaspoonssodaÃ>!g%1cupbuttermilk$Ã=/gƒ2 1/4cupssifted cake flourÃ<g 1/2cupcocoaÃ; g2EggsÃ:gH2cupssugarÃ9!gs2/3cupshortening$Ã89fH1cupcoffee; strong -- coldÃ7#f 4tablespoonscocoaÃ6#f O1/2cupwhite sugarÃ5#fÿ1/2cupbrown sugarÃ4f1teaspoonvanillaÃ3f@1/2cupmilkÃ2#f¹2tablespoonsbutter!Ã1-f1squarebitter chocolateÃ0fÖ1/8teaspoonsalt Ã/'f -1teaspoonbaking powderÃ.fh1cupflourÃ-fH3/4cupsugarÃ,+e1/2cupnuts -- choppedÃ++e1/2cupchocolate chipsÃ* e3eggs §™§ƒn†g ; ‡ Moist Devil's Food CakeCakes0:00Cream shortening, add sugar gradually and cream thoroughly.|Add eggs and vanilla and mix.|Sift together flour, cocoa, soda and salt.|Add dry ingredients to creamed mixture alternately with buttermilk.|Add hot water last.|Place in layer pans.,|Place in preheated 400 degree oven; reduce heat to 375 degrees and bake 2\30 minutes.|Frost with a chocolate frosting of your choice.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98‚c†f % … Mystery CakeCakes0:00Melt chocolate and butter together add 3/4 c sugar, flour, baking powder and salt and blend well. Combine milk and vanilla. Add and mix well. Pour into greased pan and combine white and brown sugar and cocoa and sprinkle over batter. Pour coffee over top. Bake at 350: for 40 minutes. Serve warm or cold with whipped cream. Š=Šƒ/†i # †- Turtle CakeCakes0:00Mix cake mix according to package directions.|Pour half of the batter into 13x9 inch floured and greased pan.|Bake 15 minutes at 350 degrees.|Melt caramels with milk and butter.|Pour over cake, sprinkle pecans and chocolate chips.|Pour remaining cake batter over top.|Bake 20 minutes more at 350 degrees.|May be frosted.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98?†h  ‚Q Wine CakeCakes0:00Mix all ingredients together.|Bake in tube pan at 350 degrees for 35 to 40 minutes|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 KÖ³‘mN.òÖ¤‰wZˤmR1 ð×¼ŸK?ÃdikF4ouncesBaker's German Brand sweet chocolate -- meltedÃc k2EggsÃbk1teaspoonvanillaÃa!k%1cupbuttermilkÃ`k¹2/3cupbutterÃ_kÖ1/2teaspoonsalt"Ã^'k -1/2teaspoonbaking powderÃ]#kˆ1teaspoonbaking sodaÃ\kH1 1/2cupssugar4Ã[Wk 2cupsunsifted all-purpose -- or cake flour$ÃZ AjÈWalnuts halves -- optional4ÃY aj•Chocolate Frosting of choice -- see recipeÃXj 1cupice water;ÃWaj s2ouncesunsweetened chocolate -- melted and cooledÃVj1teaspoonvanillaÃU j2EggsÃTjH1 1/3cupssugar/ÃSKj1/2cupbutter or margarine -- softenedÃRjÖ3/4teaspoonsaltÃQ#jˆ1teaspoonbaking sodaÃPjh1 3/4cupsflourÃO+i1cupchocolate chipsÃN)iŸ1cupchopped pecans!ÃM5i1Bag-- (14 oz.) caramelsÃL+i Ò1/4cupevaporated milk ÃK-ië3/4cupmelted margarine'ÃJ?iV1BoxGerman chocolate cake mix   …p†j ; ‹ Tender Fudge Layer CakeCakes0:00Stir together flour, baking soda and salt; set aside.|In large bowl of mixer cream butter, sugar, eggs and vanilla at high speed until fluffy, about 5 minutes, scraping bowl occasionally.|Stir in chocolate.|Using low speed, stir in flour mixture alternately with water, blending well after each addition.|Pour into 2 greased and waxed-paper-lined 8" layer-cake pans.|Bake in preheated 350 degree oven about 30 minutes or until pick inserted in center comes out clean.|Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool.|Frost with chocolate frosting and decorate with walnut halves.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ¢¢„Z†k 5 ˆq Sweet Chocolate CakeCakes0:00Mix flour with sugar, soda, baking powder and salt.|Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs, and chocolate. Blend. Then beat 3 minutes at medium speed of electric mixer, scrapping bowl frequently.|Pour into 2 well-greased and floured 9" layer pans.|Bake at 350 degrees for about 35 minutes, or until cake tester comes out clean.|Cool cake in pans 15 minutes; then remove from pans. Finish cooling on rack.|Spread frosting between layers and over top.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ]Ϭ•~lN4ëÏ´“y^,ÜÀžl/ýæг–w]ÄnÖ1teaspoonsaltÄn¤1 1/4teaspoonssodaÃ!ns1/4cupshorteningÃ~!nû3/4cupsour creamÃ}n1cupwaterÃ|nH2cupssugarÃ{nh2cupsflourÃz )mŸChopped pecans:Ãy omOChocolate and Cream-Cheese Frosting -- see recipe/Ãx Wm yChocolate Cream Filling -- see recipeÃwm1 1/2teaspoonsvanillaÃvm”1/4cuphot water;Ãuam s2ouncesunsweetened chocolate -- melted and cooledÃt m2Eggs/ÃsKm1/2cupbutter or margarine -- softenedÃr!mû1cupsour creamÃqmÖ1teaspoonsaltÃp#mˆ1teaspoonbaking sodaÃomH1 1/4cupssugarÃn!mz2cupscake flour#Ãm+lñ2teaspoonsvanilla extract Ãl#lˆ1/4teaspoonbaking sodaÃklÖ1teaspoonsaltÃj!lû8ouncessour creamÃi l7eggsÃhl¹1cupbutterÃglH3cupssugar Ãf/lµ3cupsall-purpose flour.Ãe UkCoconut-Pecan Frosting -- see recipe ØG؇b†m K Žk Sour Cream Chocolate Layer CakeCakes0:00In large bowl of mixer stir together flour, sugar, s›ƒ5†l = † Sour Cream Pound Cake #2Cakes0:00Mix sugar and Crisco well and add 1 egg at a time, beating after each egg. Sift flour and add rest of ingredients.|Bake in 300 oven for 1 hour and 45 minutes or until done.|Cool about 15 minutes. Use knife to go around inside of cake and outside of cake. turn out on plate, turn over on another plate. Very Good.|Note: For Chocolate pound cake add 1 cup coco and 2 teaspoons baking powder.oda and salt.|Add sour cream, butter and eggs.|Beat at low speed just until blended. Then beat at medium speed 2 minutes, scraping bowl occasionally.|At low speed stir in chocolate.|Add water and beat at medium speed 2 minutes more, scraping bowl occasionally.|Stir in vanilla.|Pour into 2 greased and waxed-paper-lined 8" layer-cake pans.|Bake in preheated 350 degree oven about 25 to 30 minutes or until pick inserted in center comes out clean.|Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool.|Fill layers with chocolate cream filling or your favorite.|Frost top and sides with Chocolate and Cream-Cheese Frosting or your own favorite.|Decorate with pecans.|Makes 8 to 10 servings.|NOTE: Cover and store any leftover cake with cream filling in refrigerator.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ŠŠ„r†n ? ‰ Sour Cream Chocolate CakeCakes0:00Heat oven to 350 degrees.|Grease and flour oblong pan, 13x9x2 inches, or two 9" or three 8" round layer pans.|Measure all ingredients except frosting into large mixer bowl.|Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.|Pour into pan(s).|Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until top springs back when touched lightly with finger. Cool.|Frost with Sour Cream Chocolate frosting or other frosting of your choice.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 z㾬t<þìÁ«™= ìÈ™jAÞâz%Ä!-p p1tablespoonlight corn syrupÄ)pÝ1/4cupwhipping creamÄ +p-----glaze-----"Ä+pñ1teaspoonvanilla extract;Ä]p 2teaspoonsgranulated instant espresso -- or coffee&Ä#-p2tablespoonscognac or brandyÄp3largeeggsÄpH2/3cupsugar,ÄEp 1/2cupunsalted butter -- room temp!Ä/p1/3cupall purpose flourÄ)pU3/4cupmacadamia nuts-ÄGp s1ounceunsweetened chocolate -- chop?Ä ip 3ouncesbittersweet or semisweet -- chocolate; choppedÄ  )p-----cake-----Ä  o3EggsÄ o1cupwater(Ä Ao(1cupHellmann's Real MayonnaiseÄ o-- mix;Ä_oÇ1packagechocolate cake mix -- with pudding in the5Ä cnœSour Cream Chocolate Frosting -- see recipe5ÄUn 4ouncesmelted unsweetened chocolate -- coolÄ n2Eggs"Ä'n -1/2teaspoonbaking powderÄn1teaspoonvanilla èèŠ+†p ? ” Mocha Macadamia DecadenceCakes0:00FOR CAKE: Preheat oven to 350:. Butter 8" round cake pan with 2" sides. Line bottom of pan with parchment. Stir chopped chocolates in top of Double boiler over simmering water until melted and smooth. Cool slightly. Process macadamia nuts and flour in procesŸƒ]†o 5 †w Moist Chocolate CakeCakes0:00Grease and flour 2 (9") layer cake pans.|Combine all ingredients; blend until moistened.|Beat as cake mix package directs.|Pour into prepared pans.|Bake in 350 degree oven 30 to 35 minutes or until cake pulls away from sides of pans and springs back when touched lightly in center.|Cool in pans 10 minutes. Remove; cool on wire racks.|Fill and frost as desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98sor until nuts are finely ground. Transfer nut mixture to small bowl. Do not clean processor. Add butter and sugar to processor and blend using on/off turns until mixture is smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla and process until smooth. Add melted chocolate and process until just combined. Add nut mixture and process using on/off turns until mixture is just combined. Transfer batter to prepared pan. Smooth top with spatula. Bake until toothpick inserted halfway between edge and center of cake comes out clean, about 40 minutes. Cool cake in pan on rack 30 minutes. Invert cake onto rack; remove parchment and cool.|FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in corn syrup. Let glaze stand until cool enough to spread, about 20 minutes. Transfer cake to rack. Spread glaze over top and sides of cake. Refrigerate until set. Transfer cake to platter. Let stand at room temperature 1 hour before serving. T¼k; á½¢{Q%øݺŒzfN- ö͵ŸŽsTÄ4t1/2teaspoonvanillaÄ3th1 1/4cupsflourÄ2 t 1EggÄ1tH1cupsugarÄ0t3/4cupwater&Ä/7t s2ouncesunsweetened chocolateÄ.tœ1/3cupoilÄ-)sV1/4cuppowdered sugarÄ,)s1/4cupcoffee liqueurÄ+s³2/3cupvodkaÄ*sœ1cupoilÄ) s4eggs+Ä(?s^1packageinstant chocolate pudding Ä')sŒ1packagewhite cake mixÄ&r4cupscool whip*Ä%;r¼1teaspoonfolger's instant coffee)Ä$CrÒ1cuphot fudge ice cream topping'Ä#7rÑ1packagebutter fudge cake mix$Ä"9q©1cupheavy cream -- whippedÄ! +qechocolate sauce!Ä  9q6toffee bars -- crushed'Ä;q 91/2cupcoffee flavored liqueur-Ä#;qc2tablespoonsinstant coffee granules-ÄGqe1quartchocolate ice cream -- soften/ÄEq¹1/2galloncoffee ice cream -- softenedÄ#qú3ouncesladyfingersAÄmp 4ouncesbittersweet or semisweet -- chocolate; finely ch nnƒ†q 5 …Y Mocha Ice Cream CakeCakes0:00Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediately upon removing from freezer. „}†r - ‰? Mocha Fudge CakeCakes 0:00Preheat oven to 375:. Grease and flour two 9" round pans. Prepare, bake, and cool cake following package directions For filling, combine hot fudge topping and coffee crystal; in medium saucepan. Heat until coffee crystal are dissolved. Cool. Fold 2 cups whipped topping into fudge topping mixture. Refrigerate 30 minutes. Place one cake layer on serving plate. Spread with 1 cup filling. Top with second cake layer. Add remaining 2 cups whipped topping to remaining filling. Frost top and sides of cake with topping mixture. Tip: Garnish with chocolate curls, coated coffee beans, or grated chocolate. ZZƒ"†s - † Mocha Bundt CakeCakes 0:00Preheat oven to 350:. Grease and flour bundt cake pan, shaking out excess. Combine first 7 ingredients in large bowl and beat thoroughly. Pour into pan. Bake until tester inserted in center comes out clean, about 50-60 mins. Let cool 5 minutes in pan, then invert onto rack. Blend 1/4 cup coffee liqueur with powdered sugar in small bowl until smooth. Drizzle evenly over warm cake. ¯¯„M†t C ˆI Mix-Easy Pan Chocolate CakeCakes0:00Preheat oven to 350 degrees.|Heat oil and unsweetened chocolate in 8x8x2 inch baking pan in oven until chocolate is melted, about 4 minutes.|Add water, sugar, egg, flour, salt, baking soda and vanilla.|Beat with fork until smooth and creamy, about 1 minute.|Scrape pan with rubber spatula and spread evenly in pan.|Sprinkle with semisweet chocolate and nuts.|Bake 40 minutes or until pick inserted in center comes out clean.|Cool.|Serve with whipped cream if desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 FÒ³sH6ãÍ¡„G#þÚ±c<ô»•}eFÄN#v¹2tablespoonsbutterÄMvH1/2cupsugarÄLv1/2cupwater#ÄK!)v#1tablespooninstant coffee6ÄJUv1packagedevils food cake mix -- with pudding$ÄI AuÞwalnuts -- whole or halvesÄH)uV1/2cuppowdered sugar$ÄG3u8ouncescool whip -- thawedÄF 1u-----frosting------ÄEGu“1/3cupmargarine or butter -- soften&ÄD9u«1/4cupheath bit's of brickle!ÄC)uV1 3/4cupspowdered sugar"ÄB#%u2tablespoonswater -- hot!ÄA)u#1teaspooninstant coffee:Ä@!Wu´1tablespooninstant chocolate flavor -- drink mixÄ? /u-----filling-----)Ä>?uÞ3/4cupwalnuts -- chopped finelyÄ=u1cupwater.Ä<Iu“1/4cupmargarine or butter -- softendÄ;'ur1teaspoonmaple extractÄ: u3eggs(Ä99u œ1packagebutter recipe cake mixÄ8 )u-----cake-----#Ä7 ?tÄWhipped cream -- optionalÄ6%tŠ1/3cupchopped nuts+Ä5AtŒ6ouncessemisweet chocolate pieces í톆u A ‹O Maple Brickle Nut Torte **Cakes0:00Grease and flour two 8" or 9" round cake pans. In large bowl, blend all cake ingredients, except nuts, until moistened. Beat 2 minutes at high speed; fold in nuts. Pour batter into prepared pans. Bake 9" layers for 30-40 minutes; 8" layers for 35-45 minutes, at 325:. Cool 15 minutes in pans; loosen sides and remove from pans. Cool completely. In a small bowl, dissolve drink mix and instant coffee in hot water. Add powdered sugar, Bit's of Brickle and margarine; beat until fluffy. Slice cooled cake into 4 layers; gently spread 1/3 filling between each layer. Frosting: In small bowl, combine Cool Whip and powdered sugar. Frost top and sides of cake. Garnish cake with whole or halves walnuts. Refrigerate cake for at least 2 hours. òò„ †v A ‡E Jamocha Rum 'n Butter CakeCakes 0:00Add coffee powder to cake mix, and bake according to directions on package in 13x9" pan. While cake bakes, combine water, sugar, butter and rum in a small pan. Heat until sugar is dissolved and butter melted. Spoon over hot cake until all liquid is absorbed. Cool cake completely before frosting. Combine frosting mix, coffee powder, and whipping cream in mixing bowl. Chill 15" in refrigerator. Beat until thickened. Top cake with mixture and garnish with shaved Hershey bar. Lê̘kK- æÊ´“rU>'÷Ò°…gU0õÝ¿¢ŠoL Äm'y -1teaspoonbaking powderÄlyh1 1/4cupsflourÄkyH3/4cupsugarÄjx1teaspoonvanillaÄi#x 4tablespoonscocoaÄhxH1/2cupsugarÄg#x©2cupsheavy creamÄf 1x-----frosting-----"Äe'x -1/2teaspoonbaking powderÄd x2eggsÄcx2teaspoonsvanilla(Äb?x#2cupsinstant coffee -- boilingÄa#xˆ2teaspoonsbaking soda"Ä`1x¹1/2cupbutter -- softenedÄ_xÖ1teaspoonsaltÄ^x 1cupcocoaÄ]xH2cupssugarÄ\xh2cupsflourÄ[w1teaspoonvanillaÄZ#w©1 1/4cupsheavy creamÄY 3w2Eggs -- well beatenÄXwH1cupsugarÄWwÖ1/2teaspoonsalt!ÄV'w -2teaspoonsbaking powder ÄU/wƒ2cupssifted cake flourÄT#v 1largehershey barÄS)vÝ2cupswhipping cream*ÄR!7v_1tablespooninstant coffee powder1ÄQKv¯1packagechocolate fudge -- frosting mixÄP 1v-----frosting-----ÄOv 1/2cuprum ƒn†w ! ‡- Cream CakeCakes0:00Sift flour once, measure, add baking powder and salt, and sift together three times.|Add sugar gradually to eggs, and beat well.|Add flour, alternately with cream, a small amount at a time. Beat after each addition until smooth.|Add vanilla.|Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.|Spread Chocolate Butter Frosting on top and sides of cake.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 ×ׄ%†x 5 ˆ Crazy Chocolate CakeCakes 0:00FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center. Blend together butter, baking soda and boiling coffee. Add all together and beat by hand. Add vanilla and eggs and beat again. Add 1/2 tsp. baking powder and blend. Bake in two 9" layer pans for 30 minutes at 325:. Cake will not test done but is! Cool on racks. FOR FROSTING: Combine all ingredients in a bowl and chill for 1 or 2 hours. Then whip at high speed until thick and creamy. Ice center and top. Refrigerate till ready to serve. ùù„†y ; ‡= Colorado Chocolate CakeCakes0:00Sift dry ingredients together in a bowl. Melt chocolate and butter in a 9x9 dish and heat in microwave oven at FULL POWER 1 minute. Add dry ingredients alternately with milk to the chocolate-butter mixture, mixing all by hand. Add vanilla. Spread in 9" square pan. Scatter topping ingredients on top of batter in order given. Microwave at FULL POWER 4-5 minutes. Let stand 10 minutes. Makes 1 cake. Microwave time: 4-5 minutes. Conventional range time: 30 minutes at 350:. W䵘dG) íÑ£…gO= ìȪ{U/ìæzW Å '{ -1teaspoonbaking powder)ÅC{1cupall purpose flour -- siftedÅ{1teaspoonvanilla&Å#-{3tablespoonswater -- boiling*Å7{_1/2teaspooninstant coffee powderÅ{H1cupsugar#Å ={5eggs -- room temperature#Å ?zÕconfectioners sugar (opt),ÅAz¯12ouncessemi-sweet chocolate chipsÅz$1teaspooncinnamon!Ä##zË2tablespoonsorange peelÄ~)z1/4cupcoffee liqueur-Ä}Ezé4ounceschocolate fudge pudding instÄ| z4eggsÄ{z1/2cupwaterÄz#zæ1/2cupcooking oilÄy!zû8ouncessour cream+Äx?zV1packagegerman chocolate cake mixÄw#y»1cupcold coffeeÄv#y 4tablespoonscocoaÄu#y O1/2cupwhite sugarÄt#yÿ1/2cupbrown sugarÄs /y-----topping-----Äry1teaspoonvanillaÄqy@1/4cupmilkÄpy¹2teaspoonsbutter,ÄoEyž1ounceunsweetened chocolate squareÄnyÖ1/8teaspoonsalt õõ„†z A ‡? Coffee Orange Fudge Cake *Cakes 0:00Grease and flour a 10" fluted tube pan. In a large bowl, combine the cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan. Bake in 350: oven for 50-60 minutes or until tested done. Cool on wire rack. Remove from pan. Sprinkle with confectioners' sugar if desired. UU‡'†{ / Ž Coffee Cream CakeCakes 0:00Preheat oven to 350:. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10" tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool. For frosting: Whip cream with 2 tablespoons sugar until soft peaks form. Add coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm. Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving. hà•nG$幆q@#úͬ‘nK/ ôâÅ…hÅ"!}%2/3CupButtermilk=Å! q} 3Unsweetened Chocolate Squares -- melted and cooledÅ }1TeaspoonVanillaÅ }2EggsÅ}H1CupSugar"Å1}¹1/4CupButter -- softenedÅ}Ö1/2TeaspoonSalt Å#}ˆ1/2TeaspoonBaking Soda Å'} -1TeaspoonBaking PowderÅ}h1 1/2CupsFlourÅ 5|Ädark chocolate sauce*ÅA|Y1/2cupalmonds; sliced -- toasted&Å3|y1 1/2cupsamaretti -- crushedÅ|1teaspoonvanilla.ÅC|©1 1/2cupsheavy cream -- well chilledÅ |softened0ÅE|¹1 1/2pintscoffee ice cream -- slightly)Å?| 1/4cupunsalted butter -- melted<Å_|—1 1/2cupschocolate wafer crumbs (about 30 cookies) Å 9{`chocolate coffee beans$Å A{ éwalnut; chopped -- toasted$Å #){2tablespoonscoffee liqueur*Å A{H1/4cupcoffee -- very strong coldÅ #{H2tablespoonssugarÅ ){Ý2cupswhipping cream ii‡†| E S Coffee Almond Ice Cream CakeCakes0:00In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1" up the sides of a lightly oiled 8", 2-1/2" deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce. â℆} A ‡e Chocolate-Oatmeal CupcakesCakes0:00Stir together flour, baking powder, baking soda and salt; set aside.|Cream butter, granulated sugar, eggs and vanilla until fluffy.|Stir in chocolate until well blended.|Stir in flour mixture, alternately with buttermilk until well blended.|Stir in oats.|Place sixteen 1 1/2" paper baking cups on cookie sheet and fill cups with batter.|Bake in preheated 375 degree oven 12 minutes or until pick inserted in center comes out clean.|Cool, frost each with 1 Tbsp. frosting and nuts if desired. JѼ¡~L) ûÀ€GçÏšhN7òѺ¨‹nJ!Å>/Y1/2CupAlmonds -- slicedÅ=€1TeaspoonVanillaÅ<!€%1/2CupButtermilkÅ; €2EggsÅ:€h2CupsFlourÅ9#€ˆ1TeaspoonBaking Soda Å8!€”1/2TablespoonHot WaterÅ7#€ 4 1/2TablespoonsCocoaÅ6€H2CupsSugarÅ5€¹2SticksButter/Å4OŠ1CupChopped Nuts -- pecans or walnuts2Å3Mç1packageChocolate Pudding Mix -- instantÅ21/4CupWaterÅ1'1/2CupVegetable OilÅ0 4Eggs+Å/?±1PackageChocolate Butter Cake Mix6Å.]Ž1cupSemisweet Chocolate Chips -- or to tasteÅ-!~û1/2cupsour cream Å, 9~ —Grated peel of 1 lemon8Å+[~ã9ouncessemisweet chocolate -- grated, see noteÅ* ~3EggsÅ)~Ö1/2teaspoonsalt Å(1~Ì1cuppacked brown sugar/Å'K~1/2cupbutter or margarine -- softened Å&#~ˆ1/2teaspoonbaking sodaÅ%~h1 1/4cupsflourÅ$ }mFrosting,Å#E}¸1/2CupRolled Oats -- quick cooking o‚N† ; ƒMKUBetter-Than-Sex Cake #1Cakes0:00Coat chocolate chips and nuts with small amount of cake mix. Mix remaining ingredients and fold in chocolate chips and nuts.|Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan.|Cool and frost.FROSTING#1 Lb. box powder sugarNOTES : Possum Kingdom Lake Cookbook… †~ 5 ‰W Chocolate-Lemon LoafCakes0:00Stir together flour and baking soda; set aside.|Cream butter, sugar and salt until fluffy.|Beat in eggs one at a time until well blended.|Stir in chocolate and lemon peel.|Stir in flour mixture alternately with sour cream until well blended.|Pour into greased and floured 9x5x3 inch loaf pan.|Bake in preheated 350 degree oven 60 minutes or until pick inserted in center comes out clean.|Cool pan on rack 10 minutes, then turn out on rack top side up to cool.|NOTE: To grate chocolate break in pieces and grate in blender or rotary grater.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 ÷L÷„Q‡ 9 ˆ[ Almond Fudge Ring CakeCakes0:00Heat oven to 350 degrees.|Generously grease 9 cup bundt cake pan; coat with almonds.|Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds.|Beat on medium speed, scraping bowl occasionally, 4 minutes.|Pour into pan.|Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes.|Invert on wire rack or heatproof serving plate; remove pan.|Cool cake completely.|Spread top with Chocolate glaze (see glazes and icing recipe section), allowing some to drizzle down side.0‡ = ‚ 20 Minute Chocolate CakeCakes0:00Bake in sheet pan.|Mix all ingredients well.|Bake 20 minutes.|Frost cake with Boil Icing. (See recipe in glazing and icing section) UÚÂ¥rL:Ö¯…U9øÙ±“eO-çÈ´„U,ÅZI„Ê1canorange slices -- juice and all-ÅYK„‘1boxyellow cake mix -- Duncan HinesÅX ƒCoconutÅW /ƒ[1Maraschino Cherry$ÅV ?ƒÖ5Sections Mandarin OrangesÅU)ƒV1BoxPowdered SugarÅT/ƒ°1CanCrushed PineappleÅS ƒmFrosting:ÅRƒM3/4CupSalad OilÅQ ƒ4EggsÅP'ƒ51CupBoiling Water%ÅO7ƒ52BoxesOrange Gelatin PowderÅN)ƒŒ1BoxWhite Cake Mix ÅM 7‚§3heath bars -- crushedÅL‚12ouncescool whipÅK +‚ucaramel topping-ÅJ!=‚y114 oz. cansweetened condensed milk'ÅI?‚Ž1cupsemisweet chocolate chips$ÅH ?‚V1german chocolate cake mix'ÅG GÐChocolate Glaze -- if desired7ÅF e4Semisweet Chocolate Square -- melted, cooledÅE 2Eggs#ÅD)g1/2TeaspoonAlmond ExtractÅC2TeaspoonsVanillaÅB@1CupMilkÅA!s1/4CupShorteningÅ@H2/3CupSugar#Å?53CupsBisquick. Baking Mix 6‚‡ ' ƒi Ambrosia CakeCakes0:00Dissolve gelatin in hot water. Cool a few minutes.|Add gelatin to cake mix with all other ingredients. Mix about 2 minutes on medium speed.|Pour into greased and floured 13 x 9 x 2 1/2 inch pan.|Bake at 350 degrees for 30 to 45 minutes.FROSTING#ƒF‡ C †; Almost Better Than Sex CakeCakes0:35Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars. µµ‚G‡ ' „Y Arnold's CakeCakes0:00For cake: Mix first four ingredients well. Pour in 3 greased and floured cake pans or 1 large rectangle cake pan. Bake 40 to 50 minutes at 350 degrees, or until done. Cool cake.|For Topping: Mix topping ingredients together until well blended. Spread between layers and use rest for top. JêØ¿¡g=öÚ·…m[)öàʧpN8ùÔ¸¡|gJÅx†1TeaspoonVanillaÅw†@1CupMilk"Åv ;†2Eggs -- Slightly beatenÅu†¹1CupButterÅt† w1/4TeaspoonMace"Ås+† 1TeaspoonGround cinnamonÅr†Ö1TeaspoonSalt"Åq!'† -1TablespoonBaking powderÅp†H1CupSugarÅo/†µ3CupAll-purpose flourÅn!† 11/3CupCornstarchÅm†H1 1/4CupSugar Ål!#†Í2TablespoonLemon juiceÅk†1CupWaterÅj† 4CupFruit0ÅiQ…ý1cupsalted peanuts -- coarsely chopped/ÅhK…44largebananas -- very ripe (peeled, aÅg …2eggsÅf…H3/4cupsugar/ÅeK…2/3cupbutter or margarine -- softened Åd#…ˆ1/4teaspoonbaking sodaÅc…Ö1/4teaspoonsalt!Åb'… -2teaspoonsbaking powder Åa/…µ2cupsall-purpose flour'Å`A„1box-- instant vanilla pudding7Å_[„°1largecrushed pineapple -- large can, drainedÅ^!„9ouncesCool Whip.Å] '„***Topping***Å\ „4eggsÅ[„œ1/2cupoil ™ ™ˆd‡ 7  {Any Fruit Coffee CakeCakes0:00Preheat oven to 350 degrees.|In a saucepan, combine choice of fº…s‡ A ‰;g African Banana Peanut CakeCakes0:00Combine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs.|Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape into well-greased 9" W 5" loaf pan; sprinkle top evenly with remaining chopped peanuts.|Bake in 350: degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.|Yields - 4 cups or 6 to 8 servings.S(Internet address)#http://www.turbana.com/index.html|Cuisine#African|Yield#4 Cups|Source#Turbana Corporationruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice.|Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.|In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.|Cut in the 1 cup butter until mixture resembles fine crumbs.|Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended.|Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.|Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts.|Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool.NOTES : Recipe By: Better Homes and Gardens Cookboo GèÄ«†M/óáÅ­ŠdS$ ßÈšˆcF öÜ¿‘iGÆ+ˆ ¹1sheetparchment paper%Æ-ˆo4 1/2ouncesgranulated sugar+ÆAˆ10largeeggs -- separate out yolksƈ 1 1/2ouncescocoaƈ¹6ouncesbutter'Æ7ˆ ñ12ouncesbittersweet chocolate#Æ)‡g1/4teaspoonalmond extractÆ #‡@2tablespoonsmilk"Æ 5‡ 1cupconfectioner's sugarÆ  ‡êICING+Æ C‡è1/2cupblanched almonds -- toastedÆ  ‡1egg white'Æ;‡ 1/2cupalmond paste (5 ounces)Æ )‡ ALMOND FILLING,ÆE‡æ1/2cupchopped red candied cherriesÆ ‡ 1egg#Æ3‡1/4cupbutter or margarine Æ-‡ Q1/2cupdairy sour creamƇ1/2cupwaterƇÖ1/2teaspoonsaltÆ ‡MYeast9Å[‡•1packageFleischmann's. Active Dry or Rapid RiseÅ~#‡H3tablespoonssugar6Å}S‡µ3 1/2cupsall-purpose flour (3 1/2 to 4 cups)"Å|1†Þ1/2CupWalnuts -- ChoppedÅ{†¹1/4CupButter!Åz/†µ1/2CupAll-purpose flourÅy†H1/2CupSugar 10 minutes. Proceed with recipe.)|Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted.|Punch dough down. On lightly floured surface, roll dough to 9- W 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at 1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.|Bake at 375:F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing.|____________________|Almond Icing: In small bowl combine confectioners' sugar with milk and almond extract. Beat with fork until smooth.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#1 Coffee Cake a‡ I]˜K[ Cherry Almond Christmas WreathCakes0:00Fleischmann's Yeast HolidayIn large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt.|Heat water, sour cream and butter until very warm (120: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.|Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface¼ ƒƒ†y‡ = ‹ ‚Flourless Chocolate CakeCakes1:00Preheat your oven to 350 degrees.|Butter and cut parchment paper to fit a 10-inch cake pan that has straight sides. Take a 4-inch piece of parchment and wrap it around the inside of the pan, forming a collar. Butter and flour the pan.|Melt the chocolate and butter together, then add the cocoa. Set aside.|Whip whites and 4-1/2 ounces of sugar until it peaks easily. Add egg yolks to the chocolate mixture and then gently fold in the egg white mixture.|Pour mixture into the baking pan and bake in center of oven at 350 degrees for 40-45 minutes. Center should be slightly wet.|Take out of oven and remove parchment and invert onto a plate or 10-inch cake round.|Let cool before cutting. Do not refrigerate.Suggested Wine: French Sautirne; Calif. Black MuscatNOTES : Parchment paper can be purchased at gourmet shops and at some hardware stores %%…W‡ - Šs Black Magic CakeCakes0:00Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9" baking pan. Bake in preheated 350: oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares.|HUNDRED DOLLAR FROSTING: Combine butter and semisweet chocolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. Sϸ–tQ7 ؽ˜k= ôίŒi?)êи¡‚S,Æ0EŠ×5largePeaches -- peeled and slicedÆ/Š$2teaspoonsCinnamonÆ. !Š ˆMixed withÆ-ŠH3/4cupSugarÆ,Š@1 1/2cupsMilk!Æ+'Š -3teaspoonsBaking PowderÆ*Šh2 1/2cupsFlourÆ)ŠH1cupSugar'Æ(!1Š¹1tablespoonButter -- softened Æ'1‰Þ1cupwalnuts -- chopped Æ&!#‰Í1tablespoonlemon juiceÆ%!‰1tablespoonvanilla#Æ$5‰Z2cupsconfectioners' sugarÆ#‰ 1largeegg0Æ"K‰ã3ouncessemisweet chocolate -- 3 blocks+Æ!C‰-1/4cupbutter or regular margarine*Æ  O‰-----hundred dollar frosting-----"Æ+‰ñ1teaspoonvanilla extractÆ!‰%1cupbuttermilk%Æ;‰H1cupcoffee; black -- strongÆ'‰1/2cupvegetable oilƉ2largeeggsƉÖ1teaspoonsalt Æ'‰ -1teaspoonbaking powderÆ#‰ˆ2teaspoonsbaking sodaÆ+‰ 3/4cupcocoa -- bakingƉH2cupssugar.ÆC‰h1 3/4cupsflour; unbleached -- sifted |ú|ˆr‡ K5S Holiday Cream Cheese Pound CakeCakes0:35DessertFor Pound Cake Beat cream cheese and butter in large bowl uć 5[†s Baltimore Peach CakeCakes0:00Cakes FruitsPreheat oven to 350.|With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan - use 13x9" pan only.) H×À‚BöÚ¾¡lC$ðÑŸ‰=$Þ¾˜cHÆHŒH1 2/3cupssugar2ÆGMŒ ñ15ouncesbittersweet chocolate -- chopped#ÆF#'Œ“3TablespoonsGrand MarnierÆE'Œ“3/4cupGrand Marnier'ÆD?Œp1cupDried cherries -- ChoppedÆCŒ*3/4cuphazelnutsÆB %‹ñPecan halvesIÆA ‹Glaceed fruit (i.e. cherries and pineapple -- halved, optionalÆ@ ‹žGARNISHES/Æ?E‹Ý1teaspoon(1 to 2) lemon juice or milkÆ>)‹V1cuppowdered sugar1Æ=%=‹i1/4(2 ounce) pacream cheese -- softenedÆ< 1‹ DCREAM CHEESE GLAZE&Æ;9‹¢2/3cupchopped toasted pecans2Æ:U‹š1cupcoarsely chopped glaceed mixed fruitÆ9‹1teaspoonvanillaÆ8‹Ö1/4teaspoonsaltÆ7!‹z3cupscake flourÆ6 /‹6eggs -- separated*Æ5C‹o3cupsgranulated sugar -- divided=Æ4#Y‹ 16tablespoons(2 sticks) unsalted butter -- softened;Æ3U‹i1 1/2packages(12 ounces) cream cheese -- softenedÆ2‹€1POUNDCAKE&Æ1#-Š¹2tablespoonsButter -- meltedntil smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla.|Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans. Pour batter into greased and floured 12-cup fluted cake pan.|Bake at 325 until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely.|For Cream Cheese Glaze Beat cream cheese, sugar and enough lemon juice to make glaze consistency.|To assemble, drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans. Refrigerate cake. Let stand at room temperature 1 to 1-1/2 hours before serving.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association|T(Cook Time)#1:30. Continue beating until the whites hold soft peaks when the beaters are lifted.|Fold in a third of the beaten egg whites into the cake batter to lighten it; then fold in the remaining Whites until just combined. Pour batter into the prepared pan and smooth the top.|Bake the cake in the middle of the oven until the center springs back when lightly pressed with a finger, 35 to 40 minute. cool in the pan on a rack.|Meanwhile for the Brandy syrup put the remaining 2/3 cup sugar and the water in a small sauce pan. Bring to a boil, stirring. Boil for 30 seconds. Pour the mixture into a and let cool. when cool stir in the remaining 1/3 cup cognac.|For the chocolate glaze melt 9 oz chocolate with the remaining 8 oz of butter in a double boiler.|Unmold the cake onto upside down sheet pan leaving the cake inverted. Brush the top and the sides of the cake with the syrup. Pour the glaze over the cake and spear evenly. Chill until set.|Cut out 1 inch circles and garnish with chopped hazel nuts.Yield#1 piece ÅÅŽ/‡ c ›S' Chocolate Hazelnut Cake with Dried CherriesCakes20:00Heat oven to 350 degrees. Butter 1/2 sheet pan cover with parchment paper and butter paper.|Toast Hazelnuts for about 15 minutes and then in cloth to remove skins. Chop nuts to make a 1/2 cup save remaining for garnish .|Soak cherries in hot water then chop. Place in a bowl and add 3 T grand marnier. Melt 6 oz chocolate in a double boiler, stirring occasionally, until smooth. Let cool.|Cream 6 oz butter and 1 cup sugar until fluffy about 5 minutes. Beat in yolks one at a time. beat in the cherries in cognac and the vanilla. Add flour and ground nuts and mix until well combined. Gently stir in the melted chocolate.|Beat egg whites on medium speed until they mound slightly. Increase the speed to high and gradually beat in the 2 T of sugarÄ Bâ¾™~Q9 æ¿žkG#äÄ¡ŠlDîÈ¢ˆgB"Æd' -1/2teaspoonBaking PowderÆc#ˆ1teaspoonBaking SodaÆbÖ1teaspoonSalt#Æa- ø2 1/4cupsUnbleached Flour#Æ`-1 1/4cupsWater -- divided*Æ_E1cupNestles Mint-Chocolate Chips&Æ^3Ž01TeaspoonCinnamon substitute%Æ]!-Ž¹1TablespoonButter -- MeltedÆ\#ŽH2TablespoonsSugarÆ[Ž@1/2CupMilk ÆZ-Žá1/4CupSeedless raisinsÆY 1Ž 1Egg -- Well beatenÆXŽÖ1/2TeaspoonSalt ÆW#!Žs4TablespoonsShortening!ÆV'Ž -4TeaspoonsBaking powder!ÆU##Žÿ4TablespoonsBrown sugarÆTŽh2CupFlourÆS +Í1angel food cakeÆR) 91/4cuppeach schnapps$ÆQ+ 1/8teaspoonground cinnamon"ÆP' ç1/8teaspoonground nutmeg+ÆOE Ý3cupspeeled, sliced fresh peachesÆNŒ2/3cupwater*ÆM=Œ¹14ouncesbutter -- Room tempetureÆLŒh1 1/8cupsflour"ÆK+Œñ1teaspoonvanilla extract!ÆJ/Œ5largeeggs -- separatedÆI#ŒH2Tablespoonssugar èšèƒ.‡ ; …C ]Cinnamon Breakfast CakeCakes0:00Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin.|Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435 F) 20-25 minutes.NOTES : Mrs. Murray Nevin, Stoneboro, PA‚b‡ W_ƒ Angel Food Cake and Marinated PeachesCakes0:00Cakes DessertsCombine first 4 ingredients in a bowl; toss lightly. Cover and marinate in refrigerator 30 minutes to 4 hours. Serve over angel food cake.|Serving Size: 1/2 cup peach mixture and 1 slice cakeSource#Cooking Light, June 1997, p.145|Copyright#) Cooking Light ªª†R‡ ?] Œ Chocolate Mint Layer CakeCakes0:00Cakes/choc. CandiesCAKE#Preheat oven to 375 degrees F.|GARNISHES#Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.|CHOCOLATE-MINT FROSTING#Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) PΩ’qV4îʳšƒlR8Ö¿œ…^@*äÈš„mPÇ’2TeaspoonVanillaÇ’2LargeEggsÇ’H1CupSugar+ÇC’ 3/4CupUnsalted butter -- softenedÆ’Ö1/4teaspoonSalt Æ~#’ˆ1/2teaspoonBaking soda Æ}'’ -1TeaspoonBaking powderÆ|’h2CupFlourÆ{ 1’-------CAKE-------$Æz#)‘ø4ounces (onebe) margarineÆy‘@1/4cupmilk Æx1‘Ì1cuppacked brown sugarÆw !‘†FOR ICING:*ÆvC‘ •3cupscored, peeled, diced applesÆu‘f1cuppecansÆt‘2teaspoonsvanillaÆs‘Ö1teaspoonsaltÆr‘¤1teaspoonsodaÆq‘h3cupsflourÆp‘H2cupssugarÆo‘œ1 1/2cupsoilÆn‘3largeeggs!Æm ;Vegetable cooking sprayÆl !Ú3egg whites+Æk= Ï1teaspoonrose water -- (optional)Æj/µ1cupall-purpose flourÆiH1 1/3cupssugarÆh-è1cupblanched almondsÆg3largeEggs"Æf1¹1/2cupButter -- softened/ÆeEÿ1 1/2cupsBrown Sugar -- firmly packed þþ…~‡ %_‡;‚AAlmond CakesCakes0:00Cooking Light 1994 DessertsPlace almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.|Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks.|(serving size: 1 cookie)Source#Cooking Light, Nov/Dec 1994, page 105|Yield#28 cookies|Copyright#) Cooking LightNOTES : The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative ÈÐÈ„‡ W †] SCoffee Coffeecake With Espresso GlazeCakes0:00Into a bowl, sift together the flour, baking powder, soda, and salt.|In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.|Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.NOTES : A 1989 Gourmet Mag. favorit‚,‡ 7 „ Apple Cake With IcingCakes0:00Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. @嬋f: âË©Šn\<ꨂbB í×´—o@,ÇE“1/2cup(1 cube) butter or margarine%Ç!-“ p1tablespoonlight corn syrupÇ!“%1/2cupbuttermilk Ç#“ˆ1/2teaspoonbaking sodaÇ“H1cupsugarÇ -“+BUTTERMILK GLAZE5ÇQ“ 1 1/2cupsgolden raisins -- coarsely choppedÇ)“’11cupgrated coconutÇ+“Á1cupchopped walnuts#Ç5“Ä4cups(4-6) grated carrots?Çe“Ø18 ouncessmall can crushed pineapple -- well drainedÇ“2teaspoonsvanillaÇ“H2cupssugarÇ!“%3/4cupbuttermilkÇ'“3/4cupvegetable oilÇ “3eggsÇ“Ö1/2teaspoonsaltÇ “$2teaspoonscinnamonÇ #“ˆ2teaspoonsbaking sodaÇ “h2cupsflour$Ç 5’ 3/4CupConfectioner's sugar.Ç ;’X1 1/2TeaspoonInstant espresso powder)Ç!5’ @3TablespoonStrong brewed coffee"Ç ?’----------GLAZE----------Ç!’”1TablespoonHot water6Ç!O’2TablespoonInstant espresso dissolved in....Ç!’û1CupSour cream NN….‡ ;ˆIG Golden Gate Carrot CakeCakes0:00DessertButtermilk Glaze: Mix sugar, soda, buttermilk, corn syrup and butter in saucepan. Bring to a boil and boil 5 minutes. Remove from heat and add vanilla.|Sift first four ingredients together. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to dry ingredients, mixing thoroughly. Stir in pineapple, carrots, nuts, coconut and raisins.|Pour into greased and floured 13 x 9-inch pan. Bake at 350 degrees for 55 minutes, or until toothpick inserted in center comes out clean. Slowly pour glaze over hot cake until it is absorbed.S(Internet address)#http://www.calraisins.org/|Source#California Raisin Marketing Association EãȤiI3 õÙÂtT4 èȨyX8üÞµˆs^EÇ< #˜™4grapefruitsÇ; ˜j6orangesÇ:—1square--*Ç9?—6ounceschocolate chips -- melted&Ç8#-—¹2tablespoonsbutter -- meltedÇ7'—ã1cupchopped datesÇ6%—Š1cupchopped nutsÇ5)—V1cuppowdered sugarÇ4'—f1/2cuppeanut butterÇ3 7–-- rinsed and drained,Ç2I– Š1cupfresh cranberries -- or frozenÇ1+–K1cupchopped almondsÇ0 3–green food coloring!Ç/)–g1teaspoonalmond extract%Ç.5– 2poundsconfectioner's sugarÇ-%–i8ouncescream cheeseÇ,+•1cupnuts -- chopped&Ç+9•¹1/2cupbutter -- or margarine"Ç*+•ñ1teaspoonvanilla extractÇ)•@1/4cupmilkÇ(•Ö1/4teaspoonsaltÇ'• 1/2cupcocoa#Ç&3•Õ1poundconfectioners sugarÇ%”Ö1dashsaltÇ$#”3tablespoonsvanilla!Ç#+”18ounceschocolate chipsÇ"”¹1cupbutter!Ç!+” Ò1lg canevaporated milkÇ ”H4 1/2cupssugarÇ“1teaspoonvanilla ç焇 ' ‡u $500.00 FudgeCandy0:00Cook sugar and canned milk to rolling boil for 6 minutes; Stirring constantly. Use large stainless steel pot; remove from heat. Add butter, chocolate chips, vanilla, and dash of salt Stir until mixed. Pour into buttered pan. Let stand 6 hours before cutting. Will keep a long time in cookie tin or a sealed container in a cool place.|* The original recipe calls for 1/2 lb butter, but I find that the butter "pools" on top of the finished fudge. I only use 12 T of butter and my fudge turns out fine! UU‡'‡ ) Ž 2-Minute FudgeCandy$0:00In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of dry ingredients). Put butter over top in center of dish. Microwave at High (10) 2 minutes. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into wax paper lined 8 x 8 x 2-inch dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares. PEANUT BUTTER FUDGE: Follow directions above except substitute 1/2 cup crunchy peanut butter for cocoa. Add peanut butter after microwaving (I like chopped peanuts for this one.) COFFEE FONDANT: Prepare 2-Minute Fudge as above, except omit cocoa and substitute 1 tablespoon instant coffee granules dissolved in 2 tablespoons milk. Before fondant sets, press "chocolate shot" decors into top. ²Ö²!‡ ) Candy Bon BonsCandy0:00„&‡ = ˆ Berry Red 'N Green FudgeCandy0:00In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners sugar. Beat in almond extract and enough green food coloring to make a bright green. Knead in almonds. Line a 9 inch square pan with foil and press half of the fudge into an even layer. Place cranberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours. Cut into 1 inch squares with a sharp knife. Store in Refrigerator until ready to serve.|Makes 81 one inch squares. làl‚p‡ ! …1 Praline #1Candy0:00Mix milk and sugar, cook till begins to boil, add soda and continue boiling until it forms a soft ball in cold water. Stir constantly while boiling.|Add butter, vanilla and pecans, stir until cool and creamy.|Drop by tablespoonsful on wax paper.|Herbert's recipe|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98„‡ ] ‡M Candied Orange, Grapefuit and Lemon RindCandy0:00Take peeling from all three fruits and cut up in strips. Boil 20 minutes, starting with cold water. Pour off and boil again for 20 minutes, pour off and repeat boiling for 3rd time. Drain.|In saucepan dissolve sugar in 3/4 cup water then add peels. boil or simmer 20 minutes or until peels are transparent. Gradually add to peels and package of Jello. Stir over low heat, about 20 minutes or so. Drain overnight in a colander. Next morning roll in sugar. Delicious Candy. MìѵuXC âÊ­rU>ñÅ«Žy[?+Ý«™rM"Ç[+œñ1teaspoonvanilla extract$ÇZ/œ¥1 1/2cupsself-rising flourÇY œ3Eggs/ÇXGœ ©1packagelight brown sugar -- (16 oz.)%ÇW7œd1/2cupmargarine -- softened#ÇV5›f3cupspecans -- or peanutsÇU ›VanillaÇT›¤1/3teaspoonsodaÇS!›¹1tablespoonbutterÇR›@1CupmilkÇQ#› O3cupswhite sugarÇP )š-- confections)ÇO KšConfectioners sugar for rollingÇN)šŠ8ouncesmilk chocolate(ÇM!3šÕ1tablespoonconfectioners sugarÇLš1/4cupportÇKšÞ1 1/2cupswalnutsÇJ!šî1/2cupdried figsÇI'šJ1cupdried peachesÇHš¦1 1/4cupsraisinsÇG™f3cupspecansÇF™1 1/2teaspoonsvanillaÇE!™°1tablespoonoleo ÇD#™ˆ1/3teaspoonbaking sodaÇC™@1CupmilkÇB#™ O3cupswhite sugar%ÇA3˜(1packagejello -- any flavorÇ@˜ u3/4cupeaterÇ?˜Ö1/4teaspoonsaltÇ>˜H1 1/2cupssugarÇ= ˜m2lemons U³U‚Z‡ = „i Pecan Or Peanut PralinesCandy0:00Mix sugar, milk, cook to boiling point.|Add soda, continue cooking till soft ball test in cold water.|Add vanilla, butter and nuts stir till good and creamy.|Drop by spoon on wax paper.|Set on wet towel while spooning on paper,|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98„I‡ = ˆG Ported Fruit ConfectionsCandy0:00Grind raisins, peaches and figs together.|Finely chop walnuts.|Combine with fruits, port and sugar. Mix well and let stand 1 hour.|Shape into 1" balls.|Melt chocolate very slowly over warm, not hot, water. When chocolate is completely melted, dip half the balls 1 at a time in chocolate, using 2 forks.|Allow excess chocolate to drip back, then place candies on waxed paper until chocolate is set.|Roll remaining balls in confectioners sugar.|Yield: About 4 dozen|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ql‚K‡ - „[ Pecan Brittle #2Candy0:00Combine sugar, Karo and water. Heat to boiling point.|When boiling point is reached drop in pecans, stir constantly until almost caramelized.|Add soda, take off fire, pour out on buttered cookie sheet or large platter.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98‚‡ # ƒQ Pecan ChewsCandy0:00Grease pan and line with pecans.|Mix remaining ingredients except butter and pour over pecans.|Pour butter over evenly.|Bake at 300 degrees for 1 hour.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒ ‡ ) …_ Pecan Chews #1Candy0:00Cream margarine and sugar until light and fluffy.|Add eggs, one at a time, beating well after each addition; add flour, blending well.|Stir in vanilla and pecans.|Pour batter into a greased 13x9x2 inch pan; bake at 350 degrees for 30 to 35 minutes.|Cut into squares.|Yield: 30 squares.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 dὟ‡dG*öÓ»¤‰mU% óܽ’j?-èË£ƒdÇy#¡¹2tablespoonsbutterÇx) ý2cupssalted peanuts%Çw9 ¸2cupsminiature marshmallowsÇv 1teaspoonvanillaÇu Ö1/2teaspoonsalt&Çt3 Õ1 1/4cupsconfectioners sugarÇs  2Eggs(Çr!3 1tablespoonbutter or margarine%Çq7  s1ounceunsweetened chocolate(ÇpA ¯1cupsemi-sweet chocolate chipsÇoŸ1/4teaspoonvanillaÇnŸÖ1pinchsaltÇmŸ¤1teaspoonsodaÇlŸ1/4cupwater-ÇkGŸ'1/4cupKaro white syrup -- up to 1/2ÇjŸH3/4cupsugarÇiž¤1/2teaspoonsodaÇh )žŽLump of butterÇgžÖ1pinchsaltÇfž1/4cupwater Çe-ž'1/4cupKaro white syrupÇdžH3/4cupsugarÇcÖ1/4teaspoonsaltÇb1teaspoonvanillaÇa#°2tablespoonsoleo Ç`' -1teaspoonbaking powderÇ_h1/2cupflourÇ^#ÿ1poundbrown sugar!Ç] 94Eggs -- beaten lightlyÇ\)œŸ1cupchopped pecans +Þ+ƒ/‡ 9 † Peanut Mallow ClustersCandy0:00Melt chocolate chips, chocolate square and butter in top of a double boiler over hot water.|Beat eggs until foamy; stir in sugar and vanilla, blend egg mixture with chocolate mixture.|Stir in marshmallows, add peanuts.|Drop by rounded teaspoonful on waxed paper.|refrigerate 1 hour to set.|Makes 4 dozen clusters.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98‚‡ - „ Pecan Brittle #1Candy0:00Combine sugar, Karo and water.|When boiling point drop in pecans.|Stir constantly until almost caramelized, add vanilla and soda. Take off fire.|Pour out on buttered platter,|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ƒu‡! / ‡- Five Minute FudgeCandy0:00Combine butter, evaporated milk, sugar and salt in saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring constantly.|Remove from heat.|Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for 1 minutes (until marshmallows melt and blend.)|Pour into 8 inch square buttered pan. Cool.|Cut into square|Makes 2 pounds.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Yʯ“k:þçϬŽoR<%êζ™u^I+׿¨ŒrYÈ¥¹1/4cupbutterÈ¥@1 1/2cupsmilkÈ¥Ö1/8teaspoonsaltÈ¥H3cupssugarÈ¥ 2/3cupcocoa)È7¤_2teaspoonsinstant coffee powder%È!-¤ p1tablespoonlight corn syrupÈ#¤œ1/2cuplight creamȤ@1cupmilkȤH3cupssugar!È)£V1teaspoonpowdered sugarÈ £1teaspoonvanillaÈ  !£Ú2Egg whitesÈ £Ö1/8teaspoonsaltÈ £1/2cupwater È -£ p1/2cuplight corn syrupÈ£H2cupssugarÈ¢1cupwaterÈ¢1teaspoonvanillaÈ)¢ˆ1cupcondensed milkÈ!¢¹1tablespoonbutter È#!¢§4tablespoonskaro syrupÈ¢f5cupspecansÈ¢H4cupssugarÈ%¡Š1/2cupchopped nutsÇ¡1teaspoonvanilla.Ç~C¡¯1 1/2cupssemi-sweet chocolate pieces%Ç}9¡¸2cupsminiature marshmallowsÇ|¡Ö1/2teaspoonsaltÇ{¡H1 2/3cupssugar3ÇzS¡:2/3cupundiluted Carnation Evaporated Milk ‹‹†q‡" - ' Doris's PralinesCandy 0:00Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). ••„g‡#  ‰# DivinityCandy20:00In saucepan mix first 4 ingredients. Slowly bring to a boil, stirring until sugar dissolves. Cook to 260 degrees (hard-ball stage).|Meanwhile, beat egg whites until stiff.|Gradually pour hot syrup into whites, beating constantly.|Beat until candy begins to hold its shape.|Beat in vanilla and powdered sugar. (This amount of powdered sugar makes a real improvement in texture,)|Drop from teaspoon onto waxed paper or pour into buttered pan.|Let stand several hours until firm.|Store in airtight container.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 vv‡‡$ - -1 Coffee Rum FudgeCandy0:00ds Salt 3 tb Butter or margarine 1 ts Vanilla 1/4 ts Rum flavoring Walnut halves Butter the sides of a heavy 3-qt saucepan. In this prepared saucepan, combine sugar, milk, light cream, corn syrup, coffee powder, and salt. Bring to boiling, stirring constantly. Cook, without stirring, to soft-ball stage (236:), about 12 to 15 minutes. Remove from heat. Add butter or margarine, vanilla, and rum flavoring. Do not stir. Cool in saucepan to lukewarm (110:). Beat vigorously with wooden spoon till candy begins to hold its shape and lose its glossy appearance, about 10 minutes. Turn candy mixture into buttered 8x8x2" dish. With a small knife, score the surface in squares; top each square with a walnut half. Cover candy with clear plastic wrap; chill thoroughly. Cut through candy completely along scored lines to serve. Makes about 1 1/2 pounds.Yield#1 1/2 pounds ÌṘ& ' O Chinese ChewsCandy0:00Mix all ingredients well.|Bake at 350 degrees for 25 to 30 minutes in a sheet pan.|Busted by Barb…*‡% # Š# Cocoa FudgeCandy0:00Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix thoroughly, bring to a bubbly boil on high heat. Stirring continuously. Reduce heat to medium, and continue to boil the mixture without stirring until a small amount of mixture forms a soft ball when dropped into cold water. Remove from heat. Add butter and vanilla. Do not stir allow fudge to cool at room temperature until it reaches 100 degrees. Beat by hand or with portable electric mixer until the fudge thickens and loses some of its gloss.|quickly pour and spread fudge in lightly buttered 8x8x2 inch pan.|cool and cut into squares.|Yield: about 3 dozen squares fãá…bP9â˳_A+éʹœ~W># àÁ“f*È6=ªÌ12ouncesGerman chocolate squares+È5?ªŽ12ouncessemisweet chocolate chipsÈ4#ª¹2tablespoonsbutter)È3Cª Ò1canevaporated milk -- tall canÈ2ªÖ1pinchsaltÈ1ªH4 1/2cupssugarÈ0©Ÿ1cupnut meat$È/5© 1poundconfectioner's sugarÈ.#©j2tablespoonscreamÈ-©1teaspoonvanillaÈ, © 1eggÈ+#©¹4tablespoonsbutter#È*/©ç4squarescooking chocolateÈ)!¨j2cupsdried milkÈ(¨µ1cuphoneyÈ''¨f1cuppeanut butter-È&7§ˆ1 1/2teaspoonsbaking soda -- sifted!È%1§Ì3cupscashews -- choppedÈ$§1/2cupwaterÈ#§¹1cupbutterÈ"/§ :1cupcorn syrup, lightÈ!§H2cupssugarÈ #¦h3tablespoonsflourȦÖ1pinchsaltÈ ¦2eggs È'¦ -1teaspoonbaking powderÈ#¦ÿ1cupbrown sugarÈ/¦…1cupwalnuts or pecansÈ+¦_1cupdates -- cut upÈ¥1teaspoonvanills 2Ÿ2j‡( 5  Peanut Butter KissesCandy0:00Mix all ingredients. Shape into long roll, cut into small pieces.„]‡' ) ‰ Cashew BrittleCandy 0:001-Butter 2 large baking sheets; set aside. 2-In a saucepan, combine sugar, corn syrup, butter and water. cook over medium-high heat to boiling; stirring constantly to dissolve sugar. Cook, stirring constantly, to soft crack stage. Stir in chopped cashews and continue cooking, stirring frequently, to hard crack stage. 3-Remove from heat; quickly sprinkle in sifted baking soda over mixture, stirring constantly. Immediately pour mixture onto prepared pans. Cool completely then break candy into pieces. Store tightly covered. This recipe from Rosada Wiseman of San Diego j±j‚C‡* 5 „+ %Million Dollar FudgeCandy0:00Boil sugar,m salt, milk and butter for 6 minutes.|Put rest of the ingredients into large bowl, pour boiling syrup over the ingredients, beat until chocolate is all melted.|Pour in pans and let stand 2 or 3 hours before cutting.|Store in a tin box "do not butter the pans"NOTES : good‚K‡) _ „) Million Dollar Fudge from the White HouseCandy0:00Melt chocolate and butter together over hot water. Combine egg, vanilla, cream and sugar.|Add to chocolate mixture. Knead in nuts.|Turn into greased platter and chill for several hours in refrigerator before cutting.|NOTE: If sweet butter is used, add a pinch of salt. Hݼ¤ŒrS0ëÁxR;ñÁ«bK(þâÅ®—…fHÈV¯Ç4SquareschocolateÈU!¯1tablespoonvanillaÈT ¯4EggsÈS¯H2cupssugarÈR¯¹1cupbutterÈQ%®Š1cupchopped nutsÈP®Ö1/8teaspoonsaltÈO ®3eggsÈN®1/2cupwater ÈM-®;2/3cupwhite corn syrupÈL®H2cupssugarÈK­1teaspoonvanilla)ÈJ#3­2tablespoonsbutter or margarineÈI­Ö1dashsalt-ÈH#;­ ×2tablespoonsinstant coffee crystals&ÈG#-­ p3tablespoonslight corn syrupÈF#­œ1 1/2cupslight creamÈE­H3cupssugar#ÈD+¬ñ2teaspoonsvanilla extract"ÈC/¬¿7ouncesmarshmallow cream!ÈB+¬12ounceschocolate chips'ÈA?¬ˆ1cancondensed milk, sweetenedÈ@¬¹3/4poundbutterÈ?¬H6cupssugarÈ> «fPecans È=-«'1/4cupKaro white syrupÈ<«1/4teaspoonvanillaÈ;«¤1teaspoonsodaÈ:«1/4cupwaterÈ9«H3/4cupsugarÈ8+ª2cupsnuts -- chopped È7/ª¿1pintmarshmallow cream l™l‚)‡, G ƒ} Jean Mooney's Chocolate FudgeCandy0:00Let butter melt slow in pot, then add sugar and milk. Bring to a boil. About 12 minutes. Remove from heat.|sir in chocolate chips, marshmallow cream and vanilla extract.|Pour into pans. On half put nuts and raisins. Leave the other half plain.‚c‡+ 7 … Katie's Pecan BrittleCandy0:00Combine sugar and syrup in large saucepan. Heat to boiling.|When boiling point is reached, drop in pecans. Stir constantly until almost caramelized add vanilla and soda.|Take from fire and pour out on buttered platter. Cool.|Very good.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ÉoɃ"‡. 5 † Geraldine's DivinityCandy0:00Place sugar, water, syrup and salt in a saucepan, bring to a boil, then turn to medium heat and cook about 15 to 20 minutes. Beat the egg whites until stiff but not dry.|Test sugar like thin wire. now slowly pour the syrup in a very fine stream over the egg whites beating or whipping while pouring. do not scrape bottom of pan. Continue beating until mixture holds it shape.ƒ ‡- ! …k Java FudgeCandy0:00In buttered 3-quart saucepan, bring first five ingredients to boil, stir constantly. Boil without stirring to thread stage or until candy thermometer registers 234:F. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool to 110:F. Beat until fudge starts to loose its gloss, 10 minutes. Pour into buttered 8" square pan. Cool. cut into squares. Makes 1-3/4 lbs. ¥A¥…‡0 ' ‰{ Walnut ToffeeCandy0:00Butter 9" square pan.|Melt butter in 2 quart pan.|Stir in sugar gradually. Add syrup and water; cook over moderate heat, stirring occasionally to 290 degrees on candy thermometer or until a little of mixture becomes very brittle in cold water.|Add 1 cup nuts. Cook 3 minutes, stirring constantly.|Pour in buttered pan. When cold, remove from pan.|Melt chocolate morsels over hot water, coat 1 side of toffee, sprinkle with chopped walnuts.|Flip over on wax paper.|Break into bite size pieces by dropping on hard surface.|Yield: about 1 3/4 pounds.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98;‡/ ' ‚A Fudge SquaresCandy0:00Mix all ingredients together.|Bake 30 minutes in moderate oven 350 degrees.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 bêÓ½•wRßÁ«|?òÛ½‘uP2 ﵉b$Èp5³ @1/3cupstrong brewed coffee)ÈoC³ 1cupunsalted butter -- cut into7Èn[³ ñ1poundbittersweet chocolate -- finely choppedÈm -²nuts -- optional#Èl#'²f4tablespoonspeanut butterÈk²2teaspoonsvanilla"Èj/²¿7ouncesmarshmallow creamÈi +²chocolate chips)Èh?²ˆ2/3cupcondensed milk, sweetenedÈg²¹1 1/2sticksbutterÈf²H3cupssugar&Èe=±¤1cupcoarsely chopped walnuts!Èd/±1/2cupmarshmallow creme:Èc_± s2ouncesunsweetened chocolate -- broken in pieces,ÈbC±¯6ouncessemi-sweet chocolate piecesÈa±Ö1DashsaltÈ`!±¹1tablespoonbutterÈ_+± Ò3/4cupevaporated milkÈ^±H2cupssugar7È]Y°¯6ouncessemi-sweet chocolate morsels -- melted"È\+°Á1 1/2cupschopped walnutsÈ[#°3tablespoonswater%ÈZ!-°;1tablespoonwhite corn syrupÈY°H1cupsugarÈX°¹1cupbutterÈW¯2cupsnuts <º<‚z‡2 9 …- Tammy Fay Bakker FudgeCandy0:00In saucepan add sugar, butter and milk. Stir until comes to boil. Boil 5 minutes, stirring all the time,. Bring heat down to medium.|After the 5 minutes boiling take off fire and add chocolate cho=ips and marshmallow cream. Mix well. Add vanilla peanut butter, nuts. Pour into buttered cookie sheets Chill and slice into squares.„B‡1 3 ˆC Walnut Mallow FudgeCandy00:00In heavy saucepan, combine sugar, milk, butter and salt. Bring to boil over medium heat and cook 6 minutes.|While sugar mixture heats, combine chocolates, marshmallow creme and walnuts in large, heat-proof mixing bowl.|Pour boiling syrup over ingredients in mixing bowl and beat until chocolate pieces are melted.|Pour into well-buttered 8" square baking pan.|Cool to room temperature, then place in refrigerator and chill thoroughly.|Cut into small squares.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98the mixture, stirring occasionally for 10 minutes. In a large bowl, using a handheld electric mixer set at high speed, beat the eggs for 30 seconds, or until foamy. Gradually add the sugar and continue to beat for 2 minutes, or until the mixture is very light and fluffy. Reduce the mixer speed to low and gradually beat in the chocolate mixture until just blended. Using a wooden spoon, stir in the flour. Stir in the walnuts. Do not overbeat the mixture. Transfer the batter to the prepared pan. Bake for 28-30 minutes, or until the foggies are just set around the edges. They will remain moist in the center. Cool the foggies in the pan on a wire rack for 30 minutes. Cover the pan tightly with aluminum foil and refrigerate overnight or for at least 6 hours. Remove the top foil and run a sharp knife around the edge of the foggies. Using two ends of the foil as handles, lift the foggies onto a large plate and peel off the foil. Invert them again onto a smooth surface and cut into 16 rectangles. Makes 16 foggies. >>‹6‡3 C – San Francisco Fudge FoggiesCandy0:00Position a rack in the center of the oven and preheat to 375:. Line a 9x13" baking pan with a double thickness of aluminum foil so that the line foil extends 2" beyond the sides of the pan. Butter the bottom and sides of the foil-lined pan. In the top of a double boiler set over hot, not simmering water, melt the chocolate, butter and dissolved coffee, stirring frequently, until smooth. Cool ç `Ù¾¦€P.踄Y?'åϲ“z_=% ñÔ³‡`$É +· 1/2teaspoonground cinnamon)É 7·_2teaspoonsinstant coffee powderÉ #·…2tablespoonsdark rumÉ ·1teaspoonvanillaÉ !·Ú2egg whitesÉ·Ö1/4teaspoonsaltÉ·1/2cupwaterÉ+· ž1/2cupdark karo syrupÉ·H2 1/2cupssugarɶf1poundpecansɶ¤3 1/3teaspoonssodaÉ!¶92/3cupsweet milkɶH1cupsugarÈ%µñ1cuppecan halves"È~+µñ1teaspoonvanilla extractÈ}µ1/4cupwaterÈ| !µ 71/3Cut butter(È{?µ*2cupsfirmly packed brown sugar1ÈzS´Æ1cupcoarsely chopped nuts -- (optional)-ÈyG´Õ3/4cupconfectioners sugar -- siftedÈx´2teaspoonsvanilla%Èw3´ã16ouncessemisweet chocolateÈv+´ Ò1/3cupevaporated milk-ÈuG´61/2cupKaro light or dark corn syrup#Èt1³Þ8ounceswalnuts -- choppedÈs³h1/2cupflourÈr³H1 1/2cupssugar$Èq5³4largeeggs -- at room temp RR…*‡4 7 † ƒ}Quick Chocolate FudgeCandy0:00Grease 8x8x2 inch pan.|In 2-quart saucepan stir corn syrup and milk. Add chocolate. Stirring constantly, cook over medium-low heat until chocolate is melted.|Remove from heat. Stir in vanilla; add confectioners sugar.|With wooden spoon, beat until smooth.|Stir in nuts.|Spread in pan. Chill 2 hours or until firm.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98NOTES : MICROWAVE DIRECTIONS: In 3-quart microwave bowl stir corn syrup and milk. Stir in chocolate. Microwave at High (100%), stirring once, 6 minutes or until chocolate is completely melted and almost entire surface bubbly. Continue as above. pb`p‰d‡7 1 “ Cappucino DivinityCandy0:00In a 2-quart saucepan, stir together the sugar, corn syrup, water and salt. Stirring constantly, bring to a boil over medium heat. Reduce heat. Without stirring, cook until temp of candy thermomì~‡6  ƒQ PralinesCandy0:00Put sugar, milk and soda to cook. Cook until thick.|Last add pecans. Take off stove and beat well.|Drop off a tablespoon on oiled paper and let cool.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒ‡5 # † Pralines #2Candy0:00Combine sugar, butter and water in a saucepan.|Place over moderate heat, stirring gently until sugar dissolves.|Cook to soft ball stage (238 degrees on candy thermometer), and remove from heat.|Add vanilla, and beat until creamy; stir in pecans.|Drop from spoon onto waxed paper.|Yield: about 1 1/2 Doz.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98eter reach es 248: (soft ball stage). Just before temperature reaches 248:, in a large bowl with mixer at high speed, beat egg whites until stiff peaks form. With mixer at high speed, slowly pour about 1/2 of the hot mixture over the egg whites. Cook remaining syrup to 272: or until a small amount of mixture when dropped into very cold water separates into threads which are hard, but not brittle. Remove from heat and stir in vanilla and dark rum. Beating constantly, slowly pour hot syrup over egg white mixture. After last addition of syrup, beat in coffee powder and ground cinnamon. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds a soft peak when dropped from a spoon. If mixture becomes too stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonsful onto wax paper . Store in a tightly covered container at room temperature. Makes 1 1/2 pounds.|Note: If you wish, 1 cup chopped walnuts or pecans may be stirred into mixture with coffee powder and cinnamon. nkÌn[‡: -! s 4 Bean CasseroleCasseroles0:00Place all ingredients in a casserole dish and bake.ƒ‡9 Oƒkk Chocolate-Covered Raisin ClustersCandy0:00DessertCombine first three ingredients and place over hot (not boiling) water until chocolate melts, stirring frequently.|Remove from heat and stir in raisins, coating well. Drop in small clusters onto waxed paper from teaspoon. Chill until firm.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Association|Yield#2 1/2 dozen‡8 y ' Cindy Lou Who's Favorite Whobilicious HERSHEY'S TreatsCandy0:00Heat oven to 350 F. Remove wrappers from chocolate pieces.Yield#3 dozen XÁ¤lY6 úݸ•tX;÷α”w`I0äǨˆjXÉ( ºJOnionÉ'#ºÿ1/2CupBrown SugarÉ&#º÷3TablespoonsVinegarÉ% 1º¦Pepper -- to tasteÉ$ -ºÖSalt -- to taste*É##5ºP2TablespoonsWorcestershire SauceÉ"!ºÄ1TablespoonMustardÉ!ºx1/2CupCatsupÉ ºÑ4CansBeansɺ+1PoundBaconɺy2PoundsHamburgerɹ¦5 1/2cupsraisinsÉ!¹1tablespoonwater&É#-¹ p3tablespoonslight corn syrupAÉ%a¹¯16 ounce pack(1 cup) semi-sweet or milk chocolate pieceÉ -¸oGranulated sugarɸÖ1/2teaspoonsaltÉ#¸ˆ1teaspoonbaking soda É/¸µ1cupsall-purpose flour"É+¸ñ1teaspoonvanilla extractÉ#¸@2tablespoonsmilkÉ ¸ 1egg(É=¸Ð1/3cuppacked light brown sugar É-¸o1/3cupgranulated sugarÉ ¸¹Butter5ÉW¸ å3/4cupReese's® Creamy or Crunch PeanutÉ!¸s1/2cupshortening<É i¸=1bagHERSHEY'S KISSES® Milk Chocolates -- (9 ounce) PP‚+‡< 1! „ Cedric's CasseroleCasseroles0:00Add onion and butter together and heat throughout but not browning. Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top the tomato soup. Bake 1 hour and serve.‚}‡; ?! „9 wBiscuit Topped StroganoffCasseroles0:00Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits.|Bake 20 to 25 minutes at 375 degrees or until biscuits are done.NOTES : Adapated from an old family recipe from 1949. JÝ¿˜~`4îÊ«‹oQ#ô̬€]%ìβ–lJÉC#¾d4tablespoonsmargarine'ÉB;½ ‘1/4cupshredded cheddar cheeseÉA½Ö1/2teaspoonsaltÉ@½h2teaspoonsflourÉ?'½1cuphalf and halfÉ> '½ 3egg -- beatenÉ= 1½-- flake with fork5É<[½t1cantender chunk ham * -- chicken or turkey É;-½ß1/2cupsliced mushrooms)É:?½ £1/2cupcooked spinach -- choppedÉ9%½h2slicesswiss cheese%É8 A½41pie shell -- 9", deep dish,É79¼ Š10 1/2ouncestomato soup, condensed+É6E¼ƒ6cupscabbage -- coarsely shreddedÉ5¼¦1/8teaspoonpepperÉ4¼Ö3/4teaspoonsaltÉ3#¼1/2poundground beefÉ2#¼¹2tablespoonsbutter!É1-¼J1mediumonion -- chopped'É0=»·2cansbiscuits -- refrigeratedÉ/!»û1pintsour cream)É.#3»g2tablespoonspimiento -- choppedÉ-'» k1canmushroom soupÉ,»Ö1teaspoonsalt$É+ ;»91/2green pepper -- choppedÉ* -»J1onion -- chopped É)-»˜1poundlean ground beef ++ƒc‡> !! ‡ CasserolesCasseroles0:00In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn starch, salt and pepper until smooth.|Remove from heat. Gradually stir in milk until smooth.|Bring to boil over medium heat, stirring constantly, and boil 1 minute.|Mix in meat or fish.|Turn into 1 1/2 qt. casserole.|Mix seasoned bread with melted margarine.|Sprinkle on top of casserole.|Bake in 375 degree oven 25 minutes or until heated.|Busted by Barb at ƒj‡= G! †; GCheese & Spinach Pie - KieschCasseroles0:00Place Swiss cheese on bottom of pie crust. Sprinkle with spinach, mushrooms and tender chunk meat.|Mix next four ingredients, pour into pie shell. Sprinkle with cheddar cheese. Bake at 350 degrees for 40 or 45 minutes.|Serves 4 - 6.|Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans toasted - handful.|Very good.|2 cans drained Mandarine oranges, mix with cream Italian dressing.NOTES : Very good, Fla. 1980. CÜÀ¢Œa9ó̦‚e?úÈ«ƒ^@$ éÒ©aCÉ_#Â1poundground beef)É^7Á€1/2packagelipton onion soup mixÉ] +Áychicken breasts&É\#-ÁŸ2tablespoonschopped pimentosÉ[ #Á-- uncooked!ÉZ3Áô1cuprice -- whole grainÉYÁ@2/3cupmilkÉX#Án1cancelery soupÉW'Á k1canmushroom soup"ÉV 3Àò1 1/2tubes ritz crackers%ÉU7ÀJ1largeonion -- chopped fineÉT#À ^1dashcelery salt/ÉSIÀe1cartonborden jalepano sour cream dipÉR'Àý1canchicken broth$ÉQ9À©1cancream of mushroom soup#ÉP =À >1fryer -- boil and deboneÉO -¿òCheese -- grated!ÉN+¿1PackageFrozen Broccoli#ÉM7¿1CanCream Of Chicken Soup$ÉL9¿©1CanCream Of Mushroom SoupÉK'¿ô1CupRice, Instant%ÉJ!-¾ë1tablespoonmelted margarine%ÉI7¾ý1/4cupseasoned bread crumbs(ÉH?¾i4cupscooked cubed meat or fishÉG¾@2cupsmilkÉF¾¦1/4teaspoonpepperÉE¾Ö1/2teaspoonsalt!ÉD##¾ q2tablespoonscorn starch ´¥¹´‚‡A =! ‚e UChicken Breast CasseroleCasseroles0:00In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1 1/2 hours.|Busted by BarbNOTES : Possum Kingdom Lake Cookbookh‡@ /! ƒ Chicken CasseroleCasseroles0:00Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dish Combine all other ingredients and pour over crumbled crackers. Bake at 350 degrees for about 30 minutes.|Busted by BarbX‡? 7! c Broccoli Casserole #2Casseroles0:00Combine and heat thoroughly at 350 degrees. <<…@‡B g! Š Do-Ahead Individual Hamburger-Bean CasserolesCasseroles0:00Crumble ground beef into 2-quart microwave casserole; add onion and garlic.|Cover loosely and microwave on high (100%) 3 minutes; break up beef and stir. Cover and microwave until very little pink remains in beef, 2 to 3 minutes longer; drain.|Stir in mustard, pork and beans and tomato sauce.|Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup each).|Cover tightly and freeze.|Prepare Drop Biscuits.|For each serving, microwave 1 minute; rotate casserole 1/2 turn. Microwave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 8༔gGùʵ~P ç­ŒoG+øÌpU8Éw!Ã1tablespoonwaterÉvÃs1largeegg yolk*Éu;Ç115 ouncepa all-ready piecrusts,Ét OÃ2Homemade pastry pie crust -- or 1)És5á1/8teaspoonhot red pepper sauce0ÉrCÃì1/8teaspoonfreshly ground black pepperÉqÃÖ1/4teaspoonsalt%Ép1Ã’1teaspoondried thyme leavesÉoö1teaspoonpaprikaÉn#à ‚1teaspoondry mustard7Ém]É3canslow-sodium chicken broth -- (10 1/2 oz.)"Él/ô2clovesgarlic -- crushedAÉk yý3Medium-size red-skinned potatoes -- cut into 1" chunks+ÉjCÃJ1largeonion -- cut into 1" chunks4Éi _ý3Medium-size carrots -- cut into 1" chunksÉh Ã-- slices,Ég%9Ã3large ribs-- celery, cut into 1""Éf!'Ã1tablespoonvegetable oil&Ée9·1dropsBiscuits -- see recipeÉd%ÂÂ8ouncestomato sauce*Éc=ÂÉ16ouncespork and beans -- canned%Éb!-Â%1tablespoonprepared mustard!Éa/´1clovegarlic -- crushedÉ`'‚1/2cupchopped oniongetables are tender.|Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin dishes.|If using homemade pastry, roll out on lightly floured surface to 1/8" thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish as pattern, cut out 1 "lids"; cut out small hole in center of each and several slits as vents for steam. Arrange on ungreased large cookie sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake 10 to 12 minutes until lightly browned.|In small saucepan over medium heat, melt butter; add flour; stir until smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir mixture gradually into vegetables simmering in skillet; cook 2 to 3 minutes longer, stirring occasionally until thickened. Stir in peas and turkey; remove from heat.|Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on top of each; bake 5 to 10 minutes until filling is heated through.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 r³˜r‚"‡E -! ƒ Crumb Topping #1Casseroles0:00Toss the crumbs and butter together in a fry pan over medium heat until brown.|Remove from heat and add parsley.|Sprinkle on top of casserole before baking in oven.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98‚‡D 5! ‚} qCubed Steak and RiceCasseroles0:00Brown and season steak. Place in casserole dish. Pour rice over steak. Mix broth, consomme and water. Pour over steak and rice. Cover; cook about 1 hour at 400 degrees.|Serve Hot.NOTES : I use round steak cut in very thin strips.ŠA‡C 5! ”5 Deluxe Turkey PotpieCasseroles0:00In deep 12" skillet over medium-high heat, heat oil; add celery, carrots, onion and potatoes; cook 15 minutes, stirring occasionally until vegetables are lightly browned. Add garlic; cook 1 minute. Stir in chicken broth. Reduce heat to low; simmer, covered, 25 minutes until veö Vçãt\4ýäΤ†`A#ùÔ˜u`D&å·¢pVÊÇÖ1teaspoonsalt/Ê#?ÇC2tablespoonschopped green bell pepperÊÇ@1cupmilk+ÊGÇa1cupdry bread crumbs -- med. fineÊǦ1/4teaspoonpepper Ê/ÇŸ2cupscorn, cream-styleÊ Æ¦1/4teaspoonpepperÊ ÆÖ1/2teaspoonsaltÊ Æ@1Cupmilk Ê -Æ!1/4cupslivered almonds9Ê cÆŸ1canwhole kernel white corn -- drained (16 oz.)"Ê3Ææ2cupscooked regular rice'Ê!-ƹ3/4tablespoonbutter -- meltedÊ'Æ‚1cupchopped onionÊ)Æ­1cupchopped celery#Ê!)Åê1tablespoonminced parsleyÊ!Ź1tablespoonbutter'Ê GÅ Soft Crumbs form bread slicesÊÄ1cupwaterÊÄ(1canconsommeÉ!Äv1canbeef brothÉ~#Äô1cuprice -- un`%É} CÄsalt and pepper -- to tasteÉ|Äú4cubesteaks,É{CÃù8ouncessliced cooked turkey breastÉz#Ã)10ouncesfrozen peas!Éy/õ1/4cupall-purpose flourÉxù1/4cupbutter Ö%Ö‚K‡H 3! „K Corn Beef CasseroleCasseroles0:00Cook macaroni in boiling salted water, drain and rinse. Set aside.|Combine all remaining ingredients except bread crumbs.|Alternate beef mixture with layers of macaroni in greased 2 quart casserole. Top with buttered bread crumbs or crushed potato chips.|Bake at 350 degrees for 1 hour.n‡G )! ‚; mCorn CasseroleCasseroles0:00Combine first 6 ingredients. Pour into 10x6x2" baking dish. Arrange alternate pieces of bacon and cheese across top. Bake at 325 degrees for 1 hour.Serving Ideas: Great with lobster, steak or ham.e‡F 3! ‚ Corn-Rice CasseroleCasseroles0:00Combine all ingredients; spoon into a 2 quart casserole.|Bake, uncovered, at 350 degrees for 1 hour.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 FÍH"ೋmJ&õʬ“f0ëй¨ŠjF!Ê-/Ê´1clovegarlic -- crushedÊ,'Ê‚1/2cupchopped onionÊ+#Ê1poundground beefÊ* É 1eggÊ)É@2/3cupmilkÊ(Éã3/4cupcornmeal#Ê'3É23/4cupbisquick baking mixÊ&ÉÖ1 1/2teaspoonssalt3Ê%WÉ¥1canchopped pitted ripe olives -- drained*Ê$EÉ "1canwhole kernel corn -- drainedÊ#É"1cantomatoesÊ"#É3tablespoonswater(Ê!!3É21tablespoonbisquick baking mix.Ê !?É)1tablespoonchili powder -- (up to 2)!Ê/É´1clovegarlic -- chopped Ê-ÉJ1smallonion -- choppedÊ#É1poundground beef%Ê;È1cuppotato chips -- crushed*ÊEÈn1cupbread crumbs -- buttered, ORÊ)ÈN1/2cupchopped onionsÊ-È@1cupmilk -- optional#Ê7È1cancream of chicken soup6ÊUÈþ12ouncescorned beef brisket, canned -- cubedÊÈ 6ouncesmacaroni-ÊGÇ+3slicesbacon -- cut into 1 1/2" leng0ÊKÇ @4ouncescheddar cheese -- cut in strips ƒ{‡J =! ‡! Hamburger-Bean CasseroleCasseroles0:00Heat oven to 350 degrees.|Cook and stir ground beef, onion and garlic in 10" skillet until beef is brown; drain.|Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1 1/2 quart round casserole.|Prepare Drop Biscuits as directed.|Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.|Bake uncovered until biscuits are golden brown, 25 to 30 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98ƒg‡I W! †_ Chili Casserole With Cornmeal ToppingCasseroles0:00Heat oven to 350 degrees. Cook and stir beef, onion and garlic until brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour into ungreased square baking dish, 8x8x2 inches, or 2 quart round casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over beef mixture. Bake until golden brown, 50 to 60 minutes.|Busted by Barbofnflrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú°†|±†}³†´‡¶‡·‡¹‡½‡¾‡¿‡ Á‡ Ň LJȇʇˇ͇χЇчÒ‡Ô‡Õ‡ׇ ؇!Ú‡"Û‡#܇$݇&߇(à‡*â‡,ã‡.ä‡0æ‡2è‡3ê‡4ë‡7í‡:ï‡<ñ‡>ó‡Aô‡B÷‡Eù‡Hû‡Jþ‡Mÿ‡O‡P‡Q‡S‡U ‡W ‡Y ‡\‡]‡^‡`‡a‡c‡e‡g‡j‡l‡m‡n‡o!‡p"‡r$‡s%‡t'‡v(‡x*‡z,‡|-ˆ/ˆ0ˆ2ˆ4ˆ6ˆ 8ˆ 9ˆ :ˆ <ˆ =ˆ?ˆ@ˆAˆCˆDˆGˆHˆKˆMˆNˆPˆRˆTˆ Uˆ!Wˆ"Xˆ$[ˆ%]ˆ'`ˆ(bˆ)cˆ+fˆ,hˆ-iˆ.kˆ1 CØ­…]:þ¤nT6çÀ¤f?õâ¼’sYCÊI Îÿolive oilÊH 'ÎÉMinced garlicÊG#ι2tablespoonsbutter'ÊF EÎ ³1Eggplant -- peeled and diced#ÊE3Í1smallDorito chips -- bagÊD ÍJ1onion!ÊC/Í"1/2cantomatoes -- rotel#ÊB7Í1cancream of chicken soup$ÊA9Í©1cancream of mushroom soup&Ê@9Í1smallvelvette cheese -- boxÊ? Í×1chickenÊ>#Ì 1canonion rings$Ê=9Ì©1cancream of mushroom soup(Ê<CÌg1cangreen beans -- french style!Ê; ;Ë biscuit dough -- cannedÊ:˦1/4teaspoonpepperÊ9ËÖ1teaspoonsaltÊ8)Ë 1canvegetable soupÊ7Ë@1/2cupmilkÊ6!Ëû1/2pintsour cream9Ê5]Ëq4ouncesmushrooms, canned -- drained and choppedÊ4Ë…1teaspoonparsleyÊ3 /Ë/2onions -- chopped Ê2#Ë1 1/2poundsground beef%Ê19Ê·1dropBiscuits -- See recipe%Ê0;ÊÂ1cantomato sauce -- (8 oz.)(Ê/AÊÉ1canpork and beans -- (16 oz.)%Ê.!-Ê%1tablespoonprepared mustard +…‚‡M ?! ƒ) Frances Chicken CasseroleCasseroles0:00Boil and debone chicken.|Put in bottom of pan.|Cut up onion onto the chicken.|Slice cheese then add the chips.|Mix soups and tomatoes, pour over top.|Bake 350 degrees for about 30 minutes or until real hot."‡L 5! w Green Bean CasseroleCasseroles0:00In casserole dish mix beans and soup. Top with onion rings. Heat in moderate oven for 20 minutes. Mrs Robert F. LewisQ‡K 5! ‚U Hamburger StroganoffCasseroles0:00Brown beef, then add rest of ingredients and heat thoroughly.|Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or until brown at 350 degree oven. ×Wׂ|‡O 1! …/ Eggplant CasseroleCasseroles0:00Peel eggplant and slice into 1/4" slices. Spread with mayonnaise. Pour bread crumbs on waxed paper, coat each slice will. Place on cookie sheet and bake at 400 degrees for 15 minutes.|Remove and place slices in overlapping in a shallow baking dish. Pour tomato paste over and sprinkle with cheese.|Bake at 350 degrees for 15 minutes.ƒ%‡N +! † Eggplant QuicheCasseroles0:00Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.|Saute the eggplant in olive oil; add minced garlic, herbs and parsley.|Add the vermouth and boil for 1/2 minute.|Strew eggplant in pie shell.|Pour custard into 1/8" of rim of shell.|Sprinkle on cheese.|Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 UïÜÈ­ˆsE&óÇ«rB÷á¿›aK)Ù¡{U#Êf5Ò–2cupscut-up cooked turkey#Êe3Ò21/2cupBisquick baking mix5Êd[Ò1cancondensed chicken broth -- (10 3/4 oz.)%Êc!-Ñë1tablespoonmelted margarine%Êb7Ñý1/4cupseasoned bread crumbsÊa/Ñ`4cupscooked vegetablesÊ`Ñ@2cupsmilkÊ_Ѧ1/4teaspoonpepperÊ^ÑÖ1/2teaspoonsalt!Ê]##Ñ q2tablespoonscorn starchÊ\#Ñd4tablespoonsmargarineÊ[ !Ð***NONE***ÊZ%Ï31ouncetomato paste)ÊY?Ï B1/2cupparmesan cheese -- grated-ÊXGÏ3/4cupitalian seasoned bread crumbsÊW!Ïõ3/4cupmayonnaiseÊVÏ ³1mediumeggplantÊU )ÎØ1Prebaked shell)ÊT#3Ω3tablespoonsgrated Swiss cheeseÊS Î-- allÊR 7Î-- make 1 1/2 cups inÊQ 3Î-- milk or cream to+ÊPCÎ3largeeggs -- blended with enoughÊO νCustard:"ÊN1Π1/4cupdry white vermouthÊMÎù1pinchtarragonÊL Î…ParsleyÊK ΦPepperÊJ ÎÖSalter|Wrap and chill the dough for at least 2 hours. Butter the inside of your quiche ring and the baking sheet (or inside of a false-bottom cake pan). Roll the chilled dough up onto your pin and unroll over the ring.|Press dough in place. To make the sides of the free-standing shell strong enough to hold the filling, push dough down with your fingers all around the ring. Work fast so the dough doesn't soften.|Roll you pin over the top of the ring to remove excess dough thickening the sides.|Now push the dough up the sides with your thumbs to form a rim standing 1/4" or so above the top of the ring. Patch any thin areas with raw dough. Prick the bottom of the shell with the tines of a fork.|Using the dull edge of a table knife, press a decorative pattern on the rim of the shell. Cover with plastic wrap and chill 30 minutes so shell will bake evenly. To freeze the unbaked shell, slip into a plastic bag.|To prevent a soggy bottom, it's always best to pre-bake the shell. Kept the sides and bottom in place by bracing them with buttered foil and dried beans.|Preheat oven to 450 degrees. Bake in lower middle level until bottom of pastry is set but still slightly soft. (If edges have sunk down, gently push them up with a spatula, or patch them with raw dough.) Remove liner (or top pan) and bake a few minutes more, until pastry is just beginning to color and to separate slightly from edges of mold or pan. Cool for 10 minutes before unmolding.|For 2 shells baked in 8" rings or false bottom pans.|You don't need an imported ring to bake a shell. Use a cake pan turned upside down and this special dough.|Dough on an upside-down pan. Prebake it with a buttered pan on top to prevent crust from puffing up.|UPSIDE-DOWN SHELLS|INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5 Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water to make 3/4 cup; droplets more water as needed|For 2 shells baked on 8" upside-down cake pans.|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 pp•‡P ?! ©) Dough Formulas For QuicheCasseroles0:00These top-quality doughs use plenty of butter - after all, half the pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry dough that surrounds it. For both formulas, make the dough in your usual way. To measure the flour, dip a dry-measure cup into the flour, filling the cup to overflowing; sweep off the excess level with the lip. (Measured this way, 1 cup averages 5 ounces or 145 grams.)|WITH A QUICHE RING|INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening 2/3 to 1 /Cup iced wat áᄇQ 5! ‡i Vegetable CasserolesCasseroles0:00In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn starch, salt and pepper until smooth.|Remove from heat. Gradually stir in milk until smooth.|Bring to boil over medium heat, stirring constantly, and boil 1 minute.|Stir in vegetables.|Turn into 1-1/2 qt. casserole.|Mix seasoned bread with melted margarine.|Sprinkle on top of casserole.|Bake in 375 degree oven 25 minutes or until heated.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 üƒj‡S C! †y Tomato-Green Bean CasseroleCasseroles0:00Fry bacon. Drain off excess fat. Break bacon into pieces.|Add tomatoes; simmer a few minutes.|Add beans, seasoning and mayonnaise.|Place in oiled 8" round baking dish.|Combine bread crumbs and butter. Sprinkle over vegetable mixture.|Bake, uncovered, from 30 to 35 minutes in a 325 degree oven. (This can be prepared ahead and baked just before serving.)|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98„‡R A! ‡' Turkey Chow Mein CasseroleCasseroles0:00Heat oven to 375 degrees.|Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole. (Mixture will be slightly lumpy.)|Stir in remaining ingredients except chow mein noodles.|Bake uncovered until thick and bubbly, about 40 minutes.|Sprinkle with chow mein noodles; bake uncovered 5 minutes longer.|Let stand uncovered 5 minutes before serving.|Makes 5 or 6 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ?מa- ó°›lB&îË©€_F2 òÖÄ“iW?ËÕ¦1cupraisinsË Õ4eggs'Ê=Õ¬7cupsgrated raw sweet poatoes.Ê~ UÔpminature marshmellows -- for toppingÊ} Ô2eggsÊ|#Ôÿ1cupbrown sugarÊ{Ô$1dashcinnamon#Êz =Ôj2oranges -- juice and allÊy Ô¦raisinsÊxÔ¹1/2cupbutterÊw)ÔÑ6largesweet potatoes&Êv#-Ó¹2tablespoonsbutter -- meltedÊu/Ó&1cupsoft bread crumbs Êt#!Óõ2tablespoonsmayonnaiseÊs)Ó+1dashCayenne pepperÊrÓ¦1dashpepperÊqÓÖ1/2teaspoonsalt'Êp5ÓP1teaspoonWorcestershire sauce,ÊoKÓg1cangreen beans -- drained (16 oz.)Ên Ó-- onions@ÊmqÓÑ1canstewed tomatoes with green peppers and -- (16 oz.)ÊlÓ+4StripsbaconÊk/Òy1cupchow mein noodles1ÊjSÒ•1jarsliced pimientos -- drained (2 oz.):ÊieÒú1canmushroom stems and pieces -- drained (4 oz.)6Êh]Ò1canchow mein vegetables -- drained (16 oz.)&Êg9Ò¡1/3cupblanched whole almonds ¦Ï¦‚%‡U 9! ƒy Sweet Potato CasseroleCasseroles0:00Mix all ingredients. Pour in to 1 1 1/2 quart greased casserole. cover and bake at 350 degrees for one hour. Remove cover and continue baking 15 minutes longer.|serves 10 - 12|Can put marshmallows on top last few minutes of cooking if desired.‚-‡T ?! „ Sweet Potato Casserole #2Casseroles0:00Ahead of time bake sweet potatoes. Peel and mash.|Add eggs, butter, orange juice, orange sections, cinnamon and brown sugar to mashed potatoes. Place in a baking dish and bake at 400 degrees for 30 minutes. Top with miniature marshmallows and brown. _ܱ“|b8ņ̃o\>õ»¢‡V1üéЫŠ_(Ë=ØQ1/2cupgrated cheese -- up to 1Ë#Øg1small jarpimiento"Ë#%ظ2tablespoonsgrated onionË 'ØYYellow squashË ×¹ButterË !×YWheat germË -×+1Carrot -- grated"Ë#%׸2tablespoonsgrated onion.ËM× k1canmushroom soup -- or chicken soupË!×û1cupsour creamË '×YYellow squash7ËYÖ<1packageherb-seasoned stuffing mix. -- (8 oz.)Ë'ÖÉ1/2cupmelted butter&Ë#-Ö ¬2tablespoonschopped pimientoË!Öû8ouncessour creamË  Ö-- oz.)5Ë  aÖ1cream of chicken soup -- undiluted (10 3/4"Ë !'ÖÉ1tablespoonmelted butter"Ë  =Ö›Salt and pepper to taste Ë -ÖJ1smallonion -- chopped!Ë-Ö~2poundssquash -- sliced'Ë GÕ°crushed pineapple -- optionalËÕ$1dashcinnamonËÕ2cupswaterË#Õÿ1/2cupbrown sugar(ËAÕŸ1cupchopped pecans -- optional!Ë%Õ!1/4teaspoonorange juice ˜R‡W 3! „Y Squash Casserole #2Casseroles0:00Clean squash well and cut into 1/2 inch slices and stem until tender. It's important to drain well.|Add sour cream, soup, onion and carrots.|Top with wheat germ and dot with butter.|Bake 30 minutes at 350 degrees.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98„‡V 3! ‡Q Squash Casserole #3Casseroles0:00Cook squash and onion until tender in a small amount of boiling salted water; drain. Season with salt, pepper, and 1 Tbsp. butter; stir in chicken soup, sour cream and pimiento.|Combine 1/2 Cup butter and stuffing mix, stirring until well blended. Combine half of stuffing mix and squash mixture. Spoon into 2-qt. casserole dish. Top with remaining stuffing mix.|Bake at 375 degrees for 30 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 oxo„‡Y +! ‡G Sour Cream CornCasseroles0:00Remove husks and silks from corn, rinse ears. Cut kernels from corn to measure 2 cups. Fry bacon; drain and crumble. Set aside.|Saute onion in butter; blend in flour, salt and pepper. Gradually add sour cream, stirring until mixture is smooth. Heat just to boiling; add corn, and heat thoroughly (about 5 minutes). Fold in half of bacon.|Spoon into a greased 1 quart casserole; top with parsley and remaining bacon. Bake at 350 degrees for 25 to 30 minutes.|Serves 4 to 6ƒ‡X 3! …= Squash Casserole #1Casseroles0:00Clean squash well and cut in 1/2 inch slices and boil or steam until tender. Cool at least slightly. Drain and mash.|Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and salt.|Bake in a greased casserole dish at 350 degrees for about 30 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Jßΰ™|d=ñÕ±–zS0øÜŨ€Z;*üל}\JË; Û-- allË: 7Û-- make 1 1/2 cups inË9 3Û-- milk or cream to8Ë8 iÛ½Custard: 3 "large" eggs -- blended with enough"Ë71Û 1/4cupdry white vermouthË6Ûù1pinchtarragonË5 Û¦PepperË4 ÛÖSaltË3#Û¹2tablespoonsbutter#Ë27Û©1cupcooked shelled shrimp%Ë1 CÚsalt and pepper -- to tasteË0%Ú 1cupdiced carrotË/Ú2cupswaterË.#Ú Š1cantomato soupË-#Ú¾1cupdiced onionË,Úy1poundhamburger Ë+/Ú…2cupspotatoes -- diced$Ë*!+Ù1tablespoonchopped parsleyË)!ÙÃ6earsfresh cornË(!Ùû1cupsour cream!Ë'%Ù1/8teaspoonwhite pepperË&ÙÖ1/2teaspoonsalt'Ë%#/Ùµ2tablespoonsall-purpose flourË$#Ùd2tablespoonsmargarine$Ë##)ÙN2tablespoonschopped onionsË"Ù+6slicesbaconË! -ØÖSalt -- to tasteË Ø@1/4cupmilkËØd1/2stickmargarineË Ø 1EggË)ØŠ3/4cupcracker crumbs 1ƒ1‚N‡\ /! ƒy iRice With ChickenCasseroles0:00Cook chicken until tender. Remove meat from bones, cut into bite size pieces.|Combine soup mix and pimientos.|Alternate layers of rice, chicken and soup mixture. sprinkle with cheese.|Bake at 375 degrees until cheese is melted and golden brown.NOTES : I add 1/2 cup soup greens to the rice.ƒ‡[ '! …i Shrimp QuicheCasseroles0:00Saute the shrimp with the butter and seasoning for 1 minute.|Add the vermouth and boil for 1/2 minute.|Strew shrimp in pie shell.|Pour custard into 1/8" of rim of shell.|Sprinkle on cheese.|Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.|VARIATION: Can substitute crab and lobster for the shrimp.|MC Formatted using MC Buster 2.0d & SNT on 4/10/98a‡Z -! ‚} Six Layer DinnerCasseroles0:00Spread layers of vegetables potatoes and meat in baking dish in order given. Season each layer. Mix water with soup and pour over all.|Bake in 350 degrees oven for about 1 1/2 hours. RÔ¸–lE-ã·¡}R*ܦuZB뾉R4ËS#Iß6tablespoonsbutter or margarine -- divided2ËRSßí3canswhole mushrooms -- (6 - 8 oz. each)*ËQ7ß`1 1/2poundsfresh mushrooms -- or-ËPIÞd2cupssharp cheddar cheese -- grated$ËO+Þ™1/2teaspoondried dill weedËNÞ1/2cupwaterËM!Þû1cupsour cream.ËLKÞ P2cupsSargento 6 Cheese Italian blend3ËKWÞ©1cancream of mushroom soup -- Family size(ËJ?Þ…6cupspotatoes -- thinly sliced ËI#!Þ2tablespoonspeanut oil%ËH CÞsalt and pepper -- to taste(ËG7Þó1teaspoondill weed -- crumbled!ËF 9Þ08pork chops -- bonelessËE !Ý***None***)ËD?ÜQ1/2cupgrated cheese -- AmericanËC#Ü »3cupscooked rice*ËB#5ÜZ2tablespoonspimientos -- choppedËAÜ1/2canwater$Ë@9Ü©1cancream of mushroom soup'Ë?1Ü}1/2envelopedry onion soup mixË>)Ü:3poundschicken breastË= )ÛØ1Prebaked shell)Ë<#3Û©3tablespoonsgrated Swiss cheese ÐІ,‡] E! ‹O9 Quiche - The All Purpose PieCasseroles0:00By Julia Child|The quiche- that delicious, cheesy, open-faced custard pie invented by some clever Alsatian cook - is a wonderfully easy first course or main course that is fast to prepare and makes great eating.|It's quick to assemble because all you need on hand is the base - eggs and milk - plus anything else: cheese, bacon, onions, canned pimiento, leftover cooked vegetables, tomato sauce and so forth.|You can build from the bottom up with your own pie crust dough or a homemade frozen shell formed earlier. Or use a frozen store-bough shell - and offer no apologies. Or the other hand, you can bake any of the quiche fillings in a plain dish and call it a custard. That's what a quiche is, anyway - a custard in a pie shell.NOTE#|QUICHE FILLINGS# ((ƒT‡^ 7! †Y Pork Chop Casserole 1Casseroles0:00Preheat oven to 375 degrees.|Brown pork chops seasoned with dill weed, salt and pepper in oil.|Place chops in a baking dish. Top with potatoes.|Combine other ingredients, except cheddar cheese, and pour over potatoes.|Bake for 1 1/2 hours or until pork chops are tender.|Sprinkle cheddar cheese over the top and return to oven to melt and brown cheese. About 5 minutes to melt and 5 minutes under boiler to brown cheese.  ³ ƒ‡` G! …? Mushroom Florentine CasseroleCasseroles0:00Heat oven to 400 degrees.|Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate; arrange mushrooms on top.|Sprinkle Savory crunch evenly over mushrooms.|Bake uncovered until hot and bubbly, about 20 minutes.|Serve with lemon wedges.|Makes 5 or 6 servings.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98„I‡_ ;! ˆ? Party Mushrooms-SpinachCasseroles 0:00Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.|In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute 5 minutes.|Stir in chicken soup, milk, spinach and black pepper.|Cook and stir until mixture comes to boiling point.|Pour into 2-quart casserole.|In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.|Sprinkle over casserole.|Bake uncovered, in preheated moderate 375 degree oven until hot and bubbly, about 5 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ;À©f;ë­—V*èÉ«‡]6ëÓ½Y;Ëk#â1poundGround beef4ËjYâ ‘1cupshredded cheddar cheese -- or to taste*ËiEâz1canRefried beans -- any varietyËhâf1cupSalsaËgâ1/3cupWater#Ëf ?âÖSalt & pepper -- to taste"Ëe5â1cupBisquick. baking mix$Ëd9á©1canCream Of Mushroom Soup'Ëc7áV1packageOnion Soup Mix -- dry!Ëb 9á4Veal Cutlet -- or beefËa /áË\mà !1cancondensed cream of mushroom soup -- (10 3/4 oz.)Ë[ !à-- drained;ËZ_àn10ouncesfrozen chopped spinach -- thawed and well)ËYCà­1cupSavory Crunch -- see recipe!ËX)ß u1 1/2cupsplain croutons(ËW3ß°1/8teaspoonground black pepper@ËVgßá2packagesfrozen creamed spinach -- thawed (9 oz. each)ËUß@1/4cupmilk=ËTkßË1cancondensed cream of chicken soup -- (10 3/4 oz.) MMƒ/‡a 9! † Leslie's One Dish MealCasseroles0:00Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place cutlets on top. Sprinkle dry soup mix over meat and vegetables, then spoon soup on to top and spread - do not stir. (Soup will not appear to cover entire dish.) Bake in 350 degree oven for about 45 minutes or until vegetables are done.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ›¬›‚ ‡c C! ƒ? Hot Chicken Salad CasseroleCasseroles0:00Mix chicken with all ingredients, except crumbs.|Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).|Sprinkle top with crumbs.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98„P‡b ;! ˆM Impossible Burrito BakeCasseroles0:00Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate. Brown and drain seasoned ground beef; put on top of mixture in pie plate.|Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till golden brown.|We have found if you let it sit for about 15 min, it tends to cut more like a pie.|Serve with extra salsa, sour cream and mexican chips.|Can be made the night before and refrigerated; then put in the oven.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98 EÜ¿¢…a1ûÒ yV1íÄ—m=ôÄ’~aEÌåÖ1/4teaspoonsaltÌå•1/2teaspoonthymeÌ åfdrained/ÌIå K6ouncesegg noodles -- cooked al dente-ÌKä@1CanCream Of Celery Soup, Condensed"Ë5äq1CanMushrooms -- drained!Ë~%ä^1/4TeaspoonOnion Powder-Ë}Gä91/4CupGreen Pepper -- thinly sliced'Ë|;äI3/4CupCelery -- thinly sliced*Ë{EäÁ1CanDurkee O&C Real Fried Onions&Ëz=äÒ1CanTuna In Water -- drainedËy-ãa1cupdry bread crumbs Ëx-ã!1/4cupslivered almonds"Ëw =ã›Salt and pepper to taste Ëv!#ãÍ1tablespoonlemon juice$Ëu#)ãN2tablespoonschopped onions/Ët#?ã{2tablespoonsgreen peppers -- optional&Ës Cã3Hard boiled eggs -- chopped3Ër#Gã ¬1small canchopped mushrooms -- optional-ËqKãÏ1cupcream chicken soup -- undiluted!Ëp-ãŸ2ounceschopped pimentosËo!ãõ1/2cupmayonnaiseËn%ã1cupdiced celeryËm#ã »2cupscooked rice!Ël1ã×3cupschicken -- chopped ââ„3‡e =! ˆ Cable Car Tuna CasseroleCasseroles0:00Serves 6 Preheat oven to 425 degrees. Inn a 2-quart casserole combine noodles, thyme and salt. Set aside. Mix together the soup and milk in a saucepan and heat, stirring constantly until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 Tablespoons of the cheese. Heat and stir until the cheese is melted. Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.c‡d '! ƒ 7 Minute TunaCasseroles0:00Combine one-half can of French fried onions, with other ingredients.|Place in greased casserole.|Bake at 350 degrees for 25 minutes.|Sprinkle remaining onions on top.|Bake 5 minutes longer. OÞÇŠvKï³–h>$ ü༌gD#ü׫ŠsO!Ì3ç ¹1cancheddar cheese soupÌç2cupswaterÌ-çô1cuprice -- uncookedÌæ_1/2cantunaÌæ@1cupmilk"Ì5æ@1cancream of celery soup$Ì Cæ-----tuna celery sauce-----Ì)æI1/3cupcelery -- chpd Ì-æg1/4cuppimiento -- chpd"Ì!'æJ1tablespoononion -- chpd-ÌGæA1/2cupsharp process cheese -- shred!Ì+æ_14ouncestuna -- drainedÌ +æsalt and pepperÌ æeggsÌæ@3/4cupmilkÌæ2cupsbisquick'Ì;åz1/4cupchopped toasted almonds+ÌCå 3/4cupgrated sharp cheddar cheeseÌ !åõ1/2cupmayonnaise9Ì _åà1/3cupchopped scallions with some -- green tops&Ì 9ån1/3cupsliced water chestnuts0Ì MåÊ1/3cupcoarsely chopped green -- pepper(Ì Aå 1cupup coarsely chopped celeryÌ å(2 to 7):Ì%Så÷12 ounce canssolid white -- tuna, drained and flÌå@1/2cupmilkÌ 7å1/2 ounce can cream of £U£ƒ.‡g 5! † Crusty Tuna SurpriseCasseroles0:00I cook the rice in a 2 qt. casserole dish in the microwave. Takes about 18 min. (9 and then turn 9 more). After the rice is cooked, I add the next 4 ingredients. Stir until well mixed. Then I mix the butter and enough corn flake crumbs to use up the butter and put them on the casserole dish. I then microwave the whole thing for 5-8 min. Corn or peas could be added to the casserole.ƒ'‡f 5! † Davy Jones Tuna BakeCasseroles 0:00Heat oven to 400 deg. Grease 9x9" pan. Mix Bisquick, milk, eggs, salt and pepper. Beat vigorously 30 sec. Stir in 1 1/2 cans tuna, 1/4c cheese, onion, pimiento and celery. Pour into prepared pan; sprinkle remaining 1/4c cheese over top. Bake 30-35 mins. Serve hot with Tuna Celery Sauce. Tuna Celery Sauce: In small saucepan,mix soup, milk and remaining tuna. Heat through. YëË·‹mB+Þ¿dC$÷×·ŽtW+ ñÄ«‡Y+Ì:#7ê ¥2tablespoonsminced onion -- dried!Ì9/êI1/2cupcelery -- choppedÌ8 %êewell drained*Ì77ê ª6 1/2ounceswhite tuna water packÌ6êÖ1/2teaspoonsaltÌ5!ê1tablespoongluten)Ì49ê §2 3/4cupsbetter for bread flourÌ3êH1/4teaspoonsugarÌ2êM1packageyeast&Ì17éÈ2sliceslight sandwich cheeseÌ0 3éDto tasteÌ/ 3é¡no salt -- to taste*Ì.Eé1canlight cream of mushroom soupÌ-#é K6ouncesegg noodlesÌ,)éJ1/2cuponion -- diced&Ì+/é6 1/2ounceswater-packed tuna/Ì*Kè1/2cuppotato chips -- slight crumbledÌ))è 1cuppeas -- cooked%Ì( Aè2eggs,hard-cooked -- sliced"Ì'5è_1cantuna -- drained(7oz)Ì&è@1/4cupmilk(Ì%Aèj1cancream/celery soup(10.75oz)Ì$ /çªcorn flake crumbs)Ì##3çd3tablespoonsmargarine -- meltedÌ" ç…parsleyÌ!+ç_1cantuna -- drainedÌ ç@1cupmilk ª ðª‚B‡j O! „ Mom's Tuna Noodle Casserole BreadCasseroles0:00Add all the ingredients in the order listed, set darkness control at 12 o'clock. Select white bread and push "Start." This bread should be stored in the refrigerator or freezer. The aroma and taste of this bread is just like our mom's favorite Sunday night supper.‚‡i ;! ƒ] Pepper's Tuna CasseroleCasseroles0:00Cook noodles; drain. Mix in all ingredients and top with the cheese. Bake at 350 degrees for about 45 minutes to 1 hour. Nutrients per serving: Calories 72, fat 3g, cholesterol 5mg, carbohydrate 3g, sodium 146mg. Exchanges: Meat 1.p‡h 9! ƒ Perfect Tuna CasseroleCasseroles0:001. Combine soup and milk in a buttered 1-quart casserole; stir in tuna, eggs and peas.|2. Bake in preheated 350:F. oven 25 minutes; stir.|3. Top with chips; bake 5 minutes longer, or until hot. RÞÍ”y\?÷Ò§zU?Þ¶™{^1ð¿šqRÌU#í¹2tablespoonsbutter&ÌT7í K6ouncesegg noodles -- medium"ÌS/ì=1mediumtomato -- chopped.ÌRMìÀ1cupmonterey jack cheese -- shredded"ÌQ1ì 1smallzucchini -- slicedÌPìÖ1/4teaspoonsalt*ÌO7ì(1/2teaspoonthyme leaves -- driedÌN!ìõ1/2cupmayonnaiseÌMìÄ2teaspoonsmustardÌL!ìû2/3cupsour cream%ÌK7ì-1/3cupgreen onion -- sliced!ÌJ/ìI1/2cupcelery -- choppedÌI ì˜3cup)(ÌH;ì K6ouncesegg noodles -- uncookedÌGì F5ounceea)"ÌF3ì_2canstuna -- chunk-style*ÌE!7ëJ1tablespoononion -- grated onion(ÌD=ë @1/2cupcheddar cheese -- grated"ÌC5ë@1cancream of celery soup$ÌB9ë©1cancream of mushroom soupÌA-ë 1bagwide egg noodlesÌ@#ë_1large cantunaÌ?!ê1tablespoonwaterÌ>!êœ1tablespoonoil6Ì=Mê©10 1/2ouncescream of mushroom soup -- heatedÌ< ê 1eggÌ;/êy1cupchow mein noodles ƒt‡l 7! ‡ Hearty Tuna CasseroleCasseroles0:00Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2 qt. casserole. Top with half the zucchini. Repeat layers. Top with cheese. Bake at 350 for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato. **Salmon may be used.h‡k 9! ‚ Jenny's Tuna CasseroleCasseroles0:00Cook noodles and drain tuna. Mix all ingredients together in a buttered casserole. Top with a little of the cheese and some cracker crumbs. Bake at 350 for 40 minutes or until bubbly. „o‡m I! ˆ} He-Man's Tuna Noodle CasseroleCasseroles0:00* An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled. Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with Ritz crackers. Bat 20 to 25 minutes. Garnish with parsley before serving. Makes enough for 6 hungry men. >Ùħ‹a< 鵓g7 á̆d3ñÓµ—t^>Ìp+ï_1cuptuna -- drainedÌoï@2cupsmilk Ìn 9ïÖsalt & pepper to tasteÌmïX1teaspoondillweedÌl#ïh3tablespoonsflourÌk'ïâ1cupsliced celeryÌj'ï‚1/2cupchopped onionÌi#ïd3tablespoonsmargarine.ÌhIîn1/2cupbread crumbs -- unseasoned dryÌg#îd2tablespoonsmargarineÌf !îHand flaked,ÌeIîN1cansolid white tuna -- water packÌdî@1cupmilk(ÌcAî @1cupcheddar cheese -- shredded(Ìb?î”2canssoup -- cream of anything-ÌaIîx2cupsfrozen mixed vegetables -- any)Ì`AîÑ2cupsrainbow rotini -- uncookedÌ_ 3íÆ15Ritz crackers -- **1Ì^Eí_6 1/2ouncestuna -- drained and flaked *Ì]/íI1cupcelery -- chopped.Ì\Ií1/2cupgreen bell pepper -- fine chop"Ì[1íg1/4cuppimiento -- sliced'ÌZ;íJ1/2cuponion -- finely choppedÌYíÖ1/2teaspoonsaltÌX!íû1/2cupsour creamÌWí@1cupmilk$ÌV9í©1cancream of mushroom soup aa…‡n G! ‰W Easy Overnight Tuna CasseroleCasseroles0:00In 2 qt. casserole, combine all ingredients except margarine and bread crumbs. Cover and refrigerate 12 hours or overnight. In small mixing bowl, microwave margarine at HIGH for 45 seconds to 1 minute until melted. Add bread crumbs. Toss to coat. Set aside. Microwave casserole at HIGH, covered for 12 to 15 minutes, or until mixture is hot, stirring 3 times. Sprinkle with bread crumb topping. Microwave at HIGH, uncovered, for 2 minutes or until hot.|NOTE: This can be baked in the oven at 350:. Sprinkle with bread crumb topping. Bake uncovered for 55 minutes to 1 hour and 10 minutes, or until hot and bubbly. NNƒ.‡o -! † Dilled Tuna BakeCasseroles0:00Saute onion and celery in margarine about 5 minutes. Blend in flour, dillweed, salt and pepper; cook, stirring constantly until mixture bubbles; slowly stir in milk. Cook, stirring constantly until sauce thickens. Flake tuna, stir in with peas, bring to boiling, stirring often. Pour into a 6 cup casserole; arrange biscuits on top. Bake in 400 oven 20 minutes or until biscuits are brown. VඒqT>ñß´œqU* Ýɤ‚_5òÆšwVÍ %ò15 3/4 oz pkgnoodles Í #!ò@110 oz pouchsweet peas)Í ?ñ B1/4cupparmesan cheese -- grated)Í?ñn1/4cupbread crumbs, fine -- dryÍ!ñõ2/3cupmayonnaise#Í3ñg1/4cuppimiento -- chopped'Í;ñ91/4cupgreen pepper -- chopped Í-ñJ2/3cuponion -- choppedÍ-ñ_2canstuna (7 oz cans)"Í1ð$1/2cupfresh bread crumbsÍ ð7divided*Í;ð ‘1 1/4cupsshredded cheddar cheeseÌ 3ðëminutes and drained(Ì~;ðü8ounceselbow macaroni cooked 6Ì} +ð Þthawed broccoli(Ì|9ðS1package(10-oz) frozen choppedÌ{ #ð¡flaked tuna(Ìz?ð2cans(6.5-oz each) drained andÌy ðMcubes"Ìx ;ð „2chicken flavor bouillon%Ìw-ð’1/4teaspoonhot pepper sauceÌvð@3cupsmilkÌu!ð 11/4cupcornstarchÌt'ð‚1mediumchopped onion!Ìs/ðE1/2cupdivided margarine'Ìr7ïä1packagerefrigerated biscuitsÌq+ï 1cuppeas -- drained YY…#‡p ;! ‰s Tuna Broccoli CasseroleCasseroles0:00Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. Stirring constantly, bring to a boil and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned. [~[„‡r =! ‡i Tuna & Noodle StroganoffCasseroles0:001. Slit pouch of sweet peas and place in microwave oven and cook at FULL POWER 5 minutes. 2. Cook noodles at FULL POWER in water according to package direction in a bowl in microwave oven 5-6 minutes or when done. Drain well. 3. In a large 3-qt. casserole, combine peas, noodles, packet of cheese sauce mix, tuna, mustard and pimiento. Place in microwave oven and heat at FULL POWER 3-4 minutes or until heated through. Serves 5-6. Microwave time: 13-15 minutes Conventional time: 35-40 minutes‚~‡q )! …; Tuna Au GratinCasseroles0:00Combine first 5 ingredients. Spoon into small shallow baking dish. Sprinkle with bread crumbs and cheese. Bake in 350F oven 20 minutes or until thoroughly heated. Serves 4 I sometimes add one or two cups of COOKED elbow macaroni. I've used this Hellmann's Mayonnaise recipe card for 20 years or more. It is really dog-eared from frequent use. ?äË´”lI'Û¯€iI# ë·‡vN1à—l?*Í& Iôc12dry roasted -- unsalted cashew(Í% Eô¯12saltine crackers -- crumbled(Í$?ôþ3cupscooked -- drained noodlesÍ##ôf2tablespoonssalsa,Í"Eô<1/4cupcanned -- diced green chilesÍ!+ôl1/4cupdiced red onionÍ !ôû3/4cupsour cream%Í9ô‰2cupslow-fat cottage cheeseÍ ô_tuna-ÍIôf2cupsdrained, flaked -- water-packd1ÍOón3/4cupbread crumbs,buttered -- seasonedÍó¦1/4teaspoonpepperÍóÖ1teaspoonsalt#Í5ó_2canstuna -- drained(7oz)Í)óô2cupsrice -- cookedÍó@1/2cupmilk,ÍIóç1cancheese soup -- condensed(11oz))Í#3ó2tablespoonsbutter or margarine'Í=ó2cupsapples,diced -- unpeeledÍ/óI1cupcelery -- choppedÍ/ó/1cuponions -- chopped Í-ò ¬1/2cupchopped pimiento%Í-ò%1/4teaspoonprepared mustardÍ%ò[7ouncesdrained tunaÍò@3/4cupmilkÍ  %òdcheese sauceÍ  +ò€w/ sour cream & ©©‚S‡s /! „_ Tuna & Apple BakeCasseroles0:001. Saute onions, celery and apples in butter until tender but not brown. 2. Stir in soup, milk, rice, tuna, salt and pepper; mix thoroughly. 3. Turn into a buttered, shallow 2 1/2-quart casserole; sprinkle with bread crumbs. 4. Bake in preheated 400:F. oven 20 minutes, or until thoroughly heated. ^^…‡t A! ‰c Tex-Mex Tuna Casserole L/FCasseroles0:001. Preheat oven to 350 degrees F. 2. In large bowl, combine tuna, cottage cheese, sour cream, red onion, chiles, salsa and noodles. 3. Turn into 2-quart casserole dish coated with non-stick spray. 4. Combine crackers and cashews and sprinkle over top. 5. Bake uncovered 30 minutes. NOTE: The amount of vegetable in this recipe works out to one tablespoon per person, therefore you don't need to use a veggie card for such a small amount. If you wanted to bring it up to 1 veggie card, you could serve this with 1/3 cup of steamed vegetables per person. DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Fat 1 Dairy 256 Calories ?ääƒrZ3óϦvW?ý×­€oAñÆ¡q?/ÍAK÷/1/4cuponions,diced -- less if desired-Í@G÷ 3/4cupjack cheese,or more -- grated"Í?1÷1/4cupsliced ripe olives(Í>A÷q1canmushrooms, 6 oz -- drained+Í=E÷y3cupsmed.crm.sauce or mushrm soupÍ</÷_2cantuna (water pack)+Í;Gö/1cuponions -- peel and slice thinÍ: öådish*Í9Eö_1cantuna -- 7oz use 2 cans for a'Í81ö¦1/8teaspoonpepper -- to taste#Í7-öÖ1teaspoonsalt -- to tasteÍ6ö@2cupsmilk)Í5#3öÄ2tablespoonsmustard -- preparedÍ4öh1/4cupflourÍ3#ö¹3tablespoonsbutter-Í2Iö…4cupspotatoes -- pared & slice thin&Í1/õ6 1/2ounceswater-packed tuna!Í0)õ31teaspoonparsley flakesÍ/+õJ1smallonion -- mincedÍ.õ¦1/4teaspoonpepper$Í-+õ\1/2teaspoonsalt substituteÍ, !õÚ2egg whitesÍ+ õ 1eggÍ*!õd1tablespoonmargarineÍ)õñ1 1/2cupsskim milkÍ(-õ Í1cupsoft breadcrumbsÍ' +ônuts -- chopped v„d‡v S! ˆ] Scalloped Potato And Tuna CasseroleCasseroles0:00Cook potatoes in boiling salted water 10 minutes,;Drain. Meanwhile melt butter in top of a double boiler over direct heat. Stir in flour, then mustard. Add milk, salt and pepper to taste, and stir over boiling water until smooth and thickened. Arrange the sliced potatoes,tuna and onions in alternate layers in a greased 2 quart casserole. Pour sauce over all, and BAKE in a moderate oven 350 degrees for 45 minutes. Makes 6 Servings. You can also use a 2nd can of tuna to make a richer dish. OR you can substitute a can of Salmon in stead of the Tuna.ƒ‡u )! …K Scalloped TunaCasseroles0:00Heat breadcrumbs with milk and margarine until margarine melts. Meanwhile, beat egg and egg whites. Stir in salt, pepper, onion, parsley flakes, and tuna. Gradually stir in hot milk and crumbs. Place in casserole dish and bake at 350 for 25-30 minutes. Nutrients per serving: Calories 165, fat 10gm, cholesterol 72mg, carbohydrate 14gm, sodium 452mg. ÔlÔƒ‡x 9! …W Tuna Quickie CasseroleCasseroles0:00Cook noodles in boiling salted water about 2 minutes. Cover and remove from heat, and let stand about 10 minutes. Meanwhile, combine mushroom soup, milk, tuna, and peas. Rinse noodles with warm water and drain well. Fold noodles into tuna mixture; pour into a greased 1 quart casserole. Sprinkle with breadcrumbs and bake at 350 degrees about 30 minutes.ƒ‡w 7! …Q Scalloped Cheesy TunaCasseroles0:00Heat the oven to 350. Drain the tuna and blend gently with soup or medium cream sauce. Arrange all ingredients in alternate layers except corn flakes and melted butter in a slightly buttered 1 1/2 quart baking dish. Sprinkle with corn flakes and drizzle melted butter over all. Bake for approximately 35 minutes or until top is slightly brown and bubbly. EÑžl<佦xY8ñÚ«ˆh@ç¼pE(ÍZAú_1cantuna -- drained and flaked*ÍY;ú1 1/2cupspotato chips -- crushedÍXù¶1/2teaspoonpaprika(ÍW!3ù1tablespoonbutter or margarineÍV%ùn1/4cupbread crumbsÍU ù ”topping#ÍT3ù:1/4cuppimento -- optional%ÍS;ù_1cuptuna -- packed in waterÍR+ù§1cupshredded cheese ÍQ#ù ‚1/2teaspoondry mustard,ÍPEù›1/4cupmayonnaise or salad dressingÍOù@1/3cupmilk"ÍN5ù@1cancream of celery soupÍM)ùÝ8ouncesshell macaroniÍL 5øƒbuttered breadcrumbsÍK)ø 1cuppeas -- cooked+ÍJAø_7ouncestuna -- drained and flakedÍIø@1/3cupmilk$ÍH9ø©1cancream of mushroom soup'ÍG=ø3cupswater; salted -- boiling+ÍFAø4ouncesnoodles, broad -- uncooked-ÍEG÷¹1/4cupbutter -- or margarine melted/ÍDK÷e3/4cupcorn flakes -- slightly crushed0ÍCK÷8ouncesnoodles,thick or thin -- cooked,ÍBE÷ç1/8cupbell peppers, diced -- " " " mLm[‡z 3! ‚k Tuna Chip CasseroleCasseroles0:00Combine all the ingredients EXCEPT 1/2 C. of crushed potato chips. Turn into 1 1/2qt. casserole. Border with remaining potato chips. Bake in a 350 oven about 50 to 60 minutesƒ0‡y ;! † Tuna Macaroni CasseroleCasseroles0:00Cook macaroni according to package directions; drain. In bowl blend together soup, milk, mayonnaise and mustard. Stir in cheese, tuna and pimiento. Gently fold in cooked macaroni. Turn into a 1-1/2 quart casserole. Combine crumbs, melted butter and paprika; sprinkle atop casserole. Bake uncovered at 350 degrees until heated through, 45-50 minutes. Garnish with parsley, if desired. Eݶ¡‰nT-螺mF)ÿÚ±’gH+ߺhE Ív1þ_1cantuna -- water pack$Íu!+ýJ1tablespoononion -- grated(Ít=ý @1/2cupcheddar cheese -- grated"Ís5ý@1cancream of celery soup$Ír9ý©1cancream of mushroom soup"Íq-ý 1packagewide egg noodlesÍp#ý_1large cantunaÍo 1üõpepper and paprika(Ín=ü @1/3cupcheddar cheese -- gratedÍm!ü:1tablespoonpimento&Íl9ü¯1/4cupgreen onions -- sliced"Ík5üq1canmushrooms -- drained'Íj?ü_1cantuna, drained -- 6 1/2 ozÍi#ü »2cupscooked rice$Íh9ü©1cancream of mushroom soup!Íg!%üi11 ounce pkcream cheeseÍf û¹butterÍe /ûychow mein noodles*Íd9û 1/2packagepeas, frozen -- cooked#Íc7û_1cantuna -- 3 1/2 oz sizeÍbû1/4cupwater$Ía9ûï1cancream soup -- mushroomÍ`û<1/2cupcarrotsÍ_û…1/2cuppotatoesÍ^ûJ1/4cuponionÍ]ú@1cupmilk$Í\9ú©1cancream of mushroom soup Í[+ú 8ouncespeas -- drained ÓåÓ‚‡| 7! ƒM Tuna Casserole DeluxeCasseroles0:00Place cream cheese in 2 qt casserole. Microwave 30 sec. Add soup, stir. Fold in rice, tuna, mushrooms, onions, pimento, and pepper. Cover. Microwave 4-6 mins. Sprinkle with cheese and paprika. Microwave, uncovered 3-5 mins.„‡{ 9! ‡] Tuna Casserole For OneCasseroles0:00Cut up the onion, potatoes and carrots in pieces and cook together for 15 minutes.Drain. Mix all the vegetables with the soup & water, and add to the tuna. Pour into a buttered casserole and add dots of butter on top. Cover the top with the noodles. Bake in a 350 degree oven about 30 minutes. Changes I made from original: I used cream of chicken soup, I used leftover canned peas and for the water to mix with the soup I used the vegetable water from the carrots, potatoes & onions.. !_¤!‚ˆ +! …; Tuna-Tater BakeCasseroles0:00Mix potatoe chips with 1/2 cup of the cheese and set aside. Combine the mashed potatoes, egg yolks, and mustard. Stir in tuna and remaining 1/2 cup of cheese. Beat egg whites until stiff, Fold into the potatoe-tuna mixture. Turn into a 2 quart baking dish (greased). Sprinkle evenly with potatoe chip mixture. Bake at 375 for about 45 minutes.7‡ 7! ‚ Tuna Cashew CasseroleCasseroles0:00Reserve 1/2c noodles. Flake tuna and combine remaining ingredients in 1 1/2 qt casserole. Top with reserved noodles. Bake 325, 40 mins.4‡~ )! ‚' Tuna CasseroleCasseroles0:00Combine all ingredients and microwave for 2 minutes per serving or bake at 350 degrees until onion is tender and cheese is thoroughly melted.e‡} /! ƒ Tuna Casserole #2Casseroles0:00Cook noodles and drain tuna. Mix all ingredients together in a buttered casserole. Top with a little of the cheese and some cracker crumbs. Bake at 350:F for 40 minutes or until bubbly. NÓ«€L/ðÕ³f;ûØ·Œ`Aæ¾¢N.ÎI91/2cupgreen pepper -- finely chopped Î-J1/2cuponion -- choppedÎ Ö3/4teaspoonsalt%Î #+h2tablespoonsflour (instant)0Î #991 1/2tablespoonsgreen pepper -- minced%Î #+J2tablespoonsonion -- mincedÎ #¹4tablespoonsbutter)Î=-8ounceselbow macaroni -- cooked(ÎAp1cansolid-pack tuna -- drainedÎ+_2canstuna -- drained Î# ‚1/2teaspoondry mustardÎ /2eggs -- separatedÎ+i2cupsmashed potatoes(ÎA @1cupcheddar cheese -- shredded'Î;1/2cuppotato chips -- crushed Î-ÿ/1/4cuponions -- mincedÍ/ÿI1cupcelery -- choppedÍ~ÿÌ4ouncescashewsÍ}ÿ1/4cupwater$Í|9ÿ©1cancream of mushroom soupÍ{#ÿ_16 1/2 ouncetuna1Íz#Cÿy13 ounces cnchow mein noodles -- divide(Íy=þq1/2cupmushrooms -- chopped raw%Íx#+þJ2tablespoonsonion -- minced*Íw?þò2ouncescheese -- low cholesterol ::‡Bˆ ;! Ž1 Tuna-Macaroni CasseroleCasseroles0:00ds Pepper; generous 1 c Milk 1/2 c Frozen green peas; (opt) 1 cn Cream of mushroom soup 1 c Sharp cheddar cheese; -shredded, divided 2 sl Bread; buttered and cubed Paprika; generous sprinkle Preheat oven to 350 degrees. Cook macaroni until tender, drain. Melt butter in same pot, add onions and green pepper and saute over low heat 5 minutes. Add flour, salt and pepper and stir to blend well. Add milk and mushroom soup and stir over low heat until smooth. Add macaroni, flaked tuna, peas and 1/2 the cheese to sauce and stir to blend well. Pour into 2-quart buttered casserole, top with remaining cheese. Top cheese with 2 slices battered day-old bread cut in cubes, and sprinkle bread with paprika generously. Bake at 350 degrees for 35 minutes, or until nice and brown. This casserole reheats easily over low heat in saucepan, or in microwave at 50%. Like most casseroles, it tastes even better reheated. ÚgÚƒ ˆ 9! …A Tuna--Potato Chip BakeCasseroles0:00Mix potatoe chips with 1/2 cup of the cheese and set aside. Combine the mashed potatoes, egg yolks, and mustard. Stir in tuna and remaining 1/2 cup of cheese. Beat egg whites until stiff, Fold into the potatoe-tuna mixture. Turn into a 2 quart baking dish (greased). Sprinkle evenly with potatoe chip mixture. Bake at 375 for about 45 minutes.ƒˆ 9! …Y Tuna-Casserole SupremeCasseroles0:00Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes cÞ¿›„Q7ݶf;ûØ®‚iQ@$þ⸌c&Î);_2canstuna; drained -- flaked)Î(? B1/4cupparmesan cheese -- grated'Î';'1/4cupmarsala wine (optional)Î&#œ1cuplight cream#Î%5W2cupscanned chicken brothÎ$k1teaspoonnutmegÎ# ÖsaltÎ"h1/4cupflourÎ!¹1/4cupbutter)Î =ä8ouncesspaghetti -- 2-inch long'Î=Ò2canstuna in water -- drained Î# ‚1/2teaspoondry mustardÎ /2eggs -- separatedÎ+i2cupsmashed potatoes(ÎA @1cupcheddar cheese -- shredded'Î;1/2cuppotato chips -- crushed#Î3Y1/2cupalmonds -- slivered$Î9e1cupcorn flakes -- crushed/ÎA_6 1/2ouncestuna -- drained and flaked%Î;-1cupgreen olives -- stuffedÎÖ1teaspoonsalt0ÎKq8ouncesmushrooms -- sliced and drainedÎ@1/2cupmilk!Î3 ¹1cancheddar cheese soupÎ#¹8tablespoonsbutterÎ/I1cupcelery -- chopped ²z²Dˆ /! ‚A Deviled Tuna BakeCasseroles0:00Mix first seven ingredients. Add tuna, bread and eggs. Spread on baking sheet. Mix corn flakes, cheese and butter. Sprinkle on top and broil five minutes.…ˆ +! ‰A Tuna TetrazziniCasseroles0:00Cook spaghetti according to package directions, drain and put into buttered bowl. Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling. Remove from heat, stirring in broth and cream, put back on heat, and bring to a boil, stirring constantly until thickened. Stir in wine and cheese. Add sauce to spaghetti. Add tuna, green pepper, mushrooms, and egg yolk to spaghetti mixture and blend thoroughly. Pour into buttered baking dish and bake uncovered at 350F for approximately 30 minutes. Sprinkle parsley over top before serving. IÖ¨’mP,ݹŸxX3 Ú§~d8þÓ©I3ÎB#G2tablespoonsbutter or margarine -- melted'ÎA= 2cupstart apples -- core/dice'Î@=Ò2cupstuna in water -- drained(Î??õ2cupsprocessed american cheeseÎ>@3cupsmilk!Î=/µ1/4cupall-purpose flour)Î<#36tablespoonsbutter or margarineÎ; 2cupsmacaroni&Î:#-¹3tablespoonsbutter -- melted0Î9#Aò3tablespoonscheese, parmesan -- grated,Î8#9e6tablespoonscorn flakes -- crushed'Î7 E2eggs -- hard cooked & sliced"Î6/O2slicesbread -- crumbledÎ5)_2cupstuna -- flaked$Î4+¦1/2teaspoonpepper -- blackÎ3Ö1teaspoonsalt!Î2'2teaspoonsdijon mustard(Î15P2teaspoonsworcestershire sauce!Î0//1/4cuponions -- chopped!Î/##Í2tablespoonslemon juiceÎ.!õ2/3cupmayonnaise"Î-1…1/2cupparsley -- choppedÎ, s1egg yolk+Î+?`1/2poundfresh mushrooms -- sliced'Î*;91/4cupgreen pepper -- chopped <â<ƒ"ˆ ?! …m All-In-One Tuna CasseroleCasseroles0:00* Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 cup|Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.„ˆ A! ‡[ Apple Tuna Pasta CasseroleCasseroles0:00Cook macaroni according to package directions; drain. In saucepan, melt 6 tb butter or margarine over low heat. Blend in flour and 3/4 ts salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cheese; stir until cheese is melted. Stir in tuna, diced apples and drained macaroni; turn into 12x7x2 inch baking dish. Combine melted butter and crumbs. Sprinkle on top of casserole. Bake in 350: oven for 30 minutes, or until apples are tender. RÙ²†V<ä» d=ú×½‘mW×ÇšˆR3Î\#G 2tablespoonsbutter or margarine -- meltedÎ[  Šdiced*ÎZC 2cupstart apples, cored -- pared ÎY  ™oz)(ÎX? _2cupstuna -- drained (6.5 or 7ÎW  .ounces)>ÎVk €2cupssharp processed american -- cheese, shredded (8ÎU @3cupsmilk!ÎT/ 1/4cupall purpose flour)ÎS#3 6tablespoonsbutter or margarineÎR  2cupsmacaroni ÎQ-!1/2cupslivered almonds ÎP1$1cupfresh bread crumbsÎOó2teaspoonsdill weed$ÎN5ì1/2cupchopped green pepperÎM# »2cupscooked riceÎL)_1cantuna (12.5 oz)ÎK!õ1cupmayonnaise&ÎJ=å1canveg-all mixed vegetables,ÎIC ‘2ouncesshredded cheddar cheese ***&ÎH7?8ouncesmedium egg noodles **ÎG@1 1/2cupsmilk-ÎF=_6 1/2ouncestuna -- drained & flaked)ÎE;)10ouncesfrozen peas & carrots *$ÎD7 s1env.golden onion soup mix$ÎC5n1/2cupbread crumbs -- soft NfN„ˆ 5! ‡[ Apple Tuna CasseroleCasseroles0:00Cook macaroni according to package directions; drain. In saucepan, melt 6 tb butter or margarine over low heat. Blend in flour and 3/4 ts salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cheese; stir until cheese is melted. Stir in tuna, diced apples and drained macaroni; turn into 12x7x2 inch baking dish. Combine melted butter and crumbs. Sprinkle on top of casserole. Bake in 350: oven for 30 minutes, or until apples are tender.ƒˆ 5! …_ Almond Tuna And RiceCasseroles0:001. Drain VEG-ALL; combine liquid with mayonnaise, blending until smooth.|2. Stir in tuna, rice, green pepper, dill and vegetables.|3. Spoon into greased 2-quart casserole dish.|4. In small skillet, melt butter; stir in bread crumbs and almonds, coat well and spoon over mixture in casserole.|5. Bake at 375:F. for 30 minutes or until bubbly and lightly browned. JÜ©„a5óÛº–wL$Ô¬ˆlJ(Ù½œqJ$Îv+ Ú1 1/2poundssliced zucchini(ÎuA §1cupchopped green bell peppersÎt) N2/3cupchopped onionsÎs d1/3cupmargarine$Îr3 ä4ouncesspaghetti -- broken%Îq%) V24 ounce boxeonion soup mixÎp- 6cupswater -- boilingÎo/ ”2cangreen chili salsaÎn Ö1/4teaspoonsalt!Îm/ µ3/4cupall-purpose flourÎl @4cupsmilkÎk  6eggs)ÎjA 3cupsshredded mozzarella cheese!Îi 9 ¯4green onions -- sliced%Îh9 d3cupssharp cheddar cheese**(ÎgA ©2canwhole green chili peppers*Îf 1 hHot cooked noodles!Îe1 2cupsbroccoli floweretsÎd! g1tablespoonsoy sauceÎc 1/4cupwater?Îbo Ü1canCampbell's Cream of Broccoli Soup -- (10 3/4 oz.))Îa= J1mediumonion -- cut into wedges Î`- ´1clovegarlic -- minced"Î_!' 1tablespoonvegetable oil0Î^I É3/4poundbeef sirloin steak -- boneless!Î]/ &1/2cupsoft bread crumbs ƒeˆ C! †o Foolproof Beef And BroccoliCasseroles0:00Slice beef across the grain into very thin strips.|In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned.|Add onion. Cook 5 minutes, stirring often.|Stir in soup, water and soy sauce. Heat to boiling.|Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender.|Serve over hot noodles.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 àà†ˆ ?! ‹a Chiles Rellenos CasseroleCasseroles 0:00* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.|Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. 66ƒFˆ ?! „qAZucchini Cheese CasseroleCasseroles0:45Preheat oven to 350:F. Cook spaghetti in water and onion soup mix and|drain.|Sauti onion, green pepper; add zucchini, tomatoes, parsley and pepper.|Cook about 5 minutes.|In a greased casserole, put spaghetti and zucchini mixture. Sprinkle|Mozzarella cheese on top; bake for 25 minutes until hot and bubbly.Cuisine#American|Description#A baked zucchini-tomato casserole made with fresh vegetables,NOTES : EÓ±V$òѬ‰U/ ç¾›xY9õÚ¾™€eEÏ%i3ouncescream cheeseÏ!û1cupsour creamÏ3cupsnoodles"Ï /´2clovesgarlic -- crushedÏ H2teaspoonssugarÏ Ö2teaspoonssaltÏ %Â8ouncestomato sauce!Ï +›16ouncescanned tomatoesÏ!s1teaspoonshorteningÏ%§1poundground chuck Ï#! 12tablespoonsbacon bits Ï# À1/2teaspoongarlic salt&Ï3 °1teaspoonground black pepper!Ï3 X1canpimentos -- chopped!Ï/ Y3/4cupalmonds -- sliced#Ï7 1cancream of chicken soup1ÏS ”1canfrench style green beans -- drained Î' ý2 1/4cupschicken broth"Î~1 ò1/4cupadams diced onionsÎ}! d1tablespoonmargarine/Î|%= Ú16 ounces boxlong grain and wild rice/Î{A C2 1/2poundsfryer chicken -- (up to 3)4ÎzW ²4cups(2 packages) grated Mozzarella cheese!Îy% Õ1/8teaspoonblack pepperÎx+ 1/4cupchopped parsley*Îw K €4fresh tomatoes -- cut in wedges ^^…ˆ C! ‰a Chicken Almondine CasseroleCasseroles0:00Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to debone and cut into bite size pieces.

|Add rice, margarine and onions to chicken bouillon; cook over low heat approximately 25 minutes or until all water is absorbed.

|In a large casserole dish combine green beans, soup, 1/2-cup almonds, pimentos, black pepper, garlic salt and chicken.

|Add hot rice last and mix all ingredients thoroughly.

|Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.

|Cover and heat at 350 degrees 35 - 30 minutes.

|Serve stemming hot.

|Posted by Barb ôô„ˆ 9! ‡? Supreme Beef casseroleCasseroles0:00Lightly grease a 2 quart casserole dish.|Melt shortening in skillet; add beef, breaking into pieces with fork, cook until lightly brown. Drain off fat.|Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer for 5 to 10 minutes.|Cook noodles, drain well and blend in the sour cream, cream cheese and onions.|Pour small amount of meat sauce in casserole. Cover with layer of noodles and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes. EÑ®ƒqIâϧ…X>%òή–rD#íؼšt\EÏ+ !ËOr BarleyÏ* 1/2CupKumut#Ï)3]1/2CupTriticale -- rolledÏ(+”1/2CupSpelt -- rolledÏ'#¸1CupRolled OatsÏ& Variety.3Ï% _ÈExperiment With Different Ingredients forÏ$)ç3/4cupsunflower nuts+Ï#Gã1cupcandy-coated chocolate pieces!Ï"1 ¸2cupsCalifornia RaisinsÏ!µ1/2cuphoneyÏ 'f1/2cuppeanut butter!Ï1Ì3cupsquick cooking oats0Ï Y mAlmond Milk (fit for Life) -- to coverÏ %;Or CurrantsϦ1/2CupRaisins*Ï;T1TeaspoonMaple Syrup -- optionalÏ-k1DashNutmeg -- grated%Ï C Ground Cinnamon -- to tasteÏ uSeeds.4Ï aRSunflower Seeds or Combination of Nuts and-Ï SòRaw Almonds, Cashews, Sesame Seeds,%Ï7¸1/2CupNuts and Seeds -- rawÏ Î1/4To(Ï=1LargeApple -- coarsely grated Ï- N1LargeBanana -- sliced,Ï O¯6green onions -- chopped with tops ƒnˆ +†  Applenut CerealCereals0:00BreakfastCombine the apple and banana in a medium bowl.|Coarsely grind the nuts and seeds in a food processor, blender, or nut and seed mill.|Sprinkle nuts and seeds over fruit. Add cinnamon, nutmeg, maple syrup (if using), and raisins or currants. Mix well.|Spoon into bowls and top with almond milk.|Variation: Add some chunks of peeled Fuyu persimmon or pear to this nourishing breakfast.Source#American Vegetarian Cookbook from the Fit For Life Kitchen µµ„Gˆ E†Kk Raisin Peanut Butter GranolaCereals0:10SnacksHeat oven to 300 degrees F. Sprinkle oats in jelly roll pan (cookie pan with sides).|In small saucepan, combine peanut butter and honey. Cook over medium heat until mixture boils, stirring constantly. Pour over oats; toss to coat.|Bake at 300 degrees F for 15 to 18 minutes or until mixture is golden brown, stirring once or twice. Cool completely.|Break into pieces. Combine with raisins, candy and sunflower nuts.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Association|T(Bake Time)#0:18 CªC‚cˆ 71ƒG Creamy Raisin OatmealCereals0:00Breakfast & BrunchBring water, milk and salt to a boil; stir in oats and raisins. Reduce heat and cook slowly for 5 minutes, stirring occasionally.|Cover, remove from heat, and let stand several minutes before serving.S(Internet Address)#http://www.calraisins.org/|Source#California Raisin Marketing Association„Rˆ ˆW MuesliCereals0:00BreakfastIn a blender or spice/nut grinder, grind filberts and pecans into coarse crumbs or powder, depending on preference. Combine all ingredients in an airtight container. For each serving, place a heaping 1/3 cup in a bowl and top with lowfat soy, oat, or rice milk.|*If you can't find these ingredients in your local health food store or co-op, or unable to find them on the web, just substitute more rolled oats.|IDEA: During the summer months, try substituting some or all of the dried fruit with dried fresh berries. Yum!Source#http://www.livrite.com/raw.htm KàÆ­”xR,ùÝ»’{kM2ýã·wY/ìÕ¸ŠkKÏI! M1teaspoonlemon peelÏH /4eggs -- separated+ÏG?I21ouncescherry pie filling (1 cn)ÏF1teaspoonvanillaÏE3largeeggsÏDH3/4cupsugar(ÏC9i24ouncescream cheese, softened'ÏB#/d3tablespoonsmargarine, meltedÏA#H3tablespoonssugar#Ï@7À1cupgraham cracker crumbsÏ?¦2/3cupraisins)Ï>9Ù1 1/2cupsquick oats -- uncookedÏ=Ö1teaspoonsaltÏ<@1 1/2cupsmilkÏ;1 1/2cupswaterÏ: 'f4Pecans -- rawÏ9 +r10Filberts -- raw Ï8 Î8ToÏ7 !unblanched&Ï69Y1/4CupAlmonds -- raw, whole,Ï5 7¸Rolled Oats -- groundÏ4 +¸Dried Fruit In:0Ï3 Y“To Prevent Stickiness Roll the Chopped#Ï2 ?ÀOr Dried Pear -- chopped#Ï1 =R1Dried Apricot -- choppedÏ0 +‰Or CranberriesÏ/ %¨Or CherriesÏ. %;Or CurrantsÏ-¦1/4CupRaisinsÏ,'ã1/4CupChopped Dates ¸¸„Dˆ /# ˆ? Cherry CheesecakeCheesecakes 0:00Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ''‹[ˆ -# –o Cheesecake HintsCheesecakes0:00Hi Claudia: Here is a compilation of some "research" I did. I had to - 'cause I hate to tell you this - but; I get a perfect cheesecake every time, so other than the corn starch I was stumped. Here are some things I came across: 1. Wrapping the pan with foil keeps it watertight. 2. If you grease the sides of the pan first, the surface will not crack when the cake starts to shrink on cooling. (It always shrinks a little). 3. Chill tFƒnˆ 7# ‡ Cheeseless CheesecakeCheesecakes0:00Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla and nutmeg. Blend well. Fold in stiffly beaten egg whites. Set aside. Combine melted butter and zweiback crumbs. Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs. Pour in reserved filling mixture and sprinkle with remaining crumbs. Bake at 325 F for 30 minutes. Turn off heat;let cool for one hour in oven with door closed. Makes 8 servings. BÓµ—uX0 ç¾”iFÕ®”oJôË­ƒXBÏcH1cupsugar(Ïb9i32ouncescream cheese, softened'Ïa#/d3tablespoonsmargarine, meltedÏ`#H2tablespoonssugar&Ï_3 á1 1/2cupsfinely chopped nuts#Ï^7î1cupsifted powdered sugar-Ï]!= Å1tablespoonunsweetened orange juice"Ï\'½1/4teaspoonground ginger"Ï[' ç1/2teaspoonground nutmegÏZ¦1/4cupraisins$ÏY9>1cupfinely shredded carrot(ÏX= Å1/4cupunsweetened orange juiceÏW4largeeggs,ÏVE ¿1/2cupunbleached all-purpose flour ÏU-o1/2cupgranulated sugar(ÏT9i24ouncescream cheese, softened'ÏS#/d3tablespoonsmargarine, melted&ÏR#-o3tablespoonsgranulated sugar#ÏQ7À1cupgraham cracker crumbs ÏP 9rita taule (btvc62a)%ÏO!-¹2tablespoonbutter -- meltedÏN1teaspoonvanillaÏM+ %2/3cupzweiback crumbsÏLk1/2teaspoonnutmegÏK#Í1/3cuplemon juice*ÏJ=y1 1/2cupsweetened condensed milkhoroughly before unmolding. In fact, I make my cheesecakes one day ahead of serving and leave it in the springform till I'm ready to use. 4. The water bath pan must NOT be higher than the springform pan or it will slow down baking. Also, put no more than 1" of water in pan. 5. Check oven temperature for accuracy. 6. When done, turn oven off, DO NOT OPEN DOOR, let sit for one hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight. 7. Use 1 Tbl cornstarch per 2 (8 oz) packages of cream cheese. Use Phila delphia brand cream cheese. It is the best and works EVERY time. 8. IMPORTANT: Use the egg size specified. If none is specified, use large (not jumbo or extra-large).|Well, Claudia, this is all I can think of. I hope some of these hints will be useful to you. There's nothing greater than a fabulous cheesecake. (Except, of course, maybe a flan) :) That's my favorite! Let me know what you think. Reetz formatted by Elaine Radis ©©†Sˆ E# ŒG Carrot 'n' Raisin CheesecakeCheesecakes 0:00Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 C flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice. Add combined remaining flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. !!…[ˆ 7# Še Cappuccino CheesecakeCheesecakes 0:00Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. iË´™jJ*ìǯƒf<èÊ›~b? èè‡iÏ~'h1cupflour(-1tbsp)Ï})¹1/2cupbutter -- softÏ| +-----crust-----"Ï{ =™rebecca stinnett-mxxm06bÏz!”3tablespoonhot water3Ïy!I#2tablespooninstant coffee -- dissolved in Ïx'Í2teaspooncoffee liquerÏw#©1cupheavy creamÏv1teaspoonvanilla,Ïu=i1 1/2poundcream cheese -- softenedÏt#œ1/2cuplight creamÏsH1/2cupsugarÏr /3eggs -- separatedÏq!›1/2cupcold water'Ïp!1 03tablespoonunflavored gelatinÏo /-----filling-----)Ïn!56tablespoonsweet buuter -- softÏmH1/4cupsugar"Ïl52cupbutter cookie crumbsÏk +-----crust----- Ïj 9¿dorothy cross- tmpj72bÏi'51/4cupboiling waterÏh$1/4teaspooncinnamon,Ïg!;c1tablespooninstant coffee granulesÏf!û1cupsour creamÏe4largeeggs2Ïd#E ¿3tablespoonsunbleached all-purpose flour cold water. In a small saucepan, combine the egg yolks and sugar and gradually stir in the light cream. cook the mixture over medium heat, stirring, until it coats a metal spoon. Remove from the heat and stir in the softened gelatin. Beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy. Add the gelatin mixture to the cheese mixture and beat until smooth. Chill in the refrigerator for 30 minutes or until the mixture is set. In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture. In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth. Add the coffee mixture to the cheese mixture and beat until very smooth and creamy. Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm. Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve. x„Wˆ ;# ˆY Butterscotch CheesecakeCheesecakes0:00Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool. Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream or cool whip (9oz).Mix thoroughly. Spread on cooled crust. Chill in fridge. Butterscotch filling: Cook pudding mix with milk, cool, spread on set chilled cheese layer. Chill in refrigerator. Topping: Whip whipping cream until foamy and add sugar. whip until light peaks form.( or use 1 9-oz container of cool whip.Š|ˆ ;# •# Cafe Au Lait CheesecakeCheesecakes0:00Use a 10 inch springform pan. CRUST: In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter. Blend well with fingers, fork or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or fridge for about 30 minutes. FILLING: Soften the gelatin in theJ ^Ô®Š_:弧Š_BñÙ¼¥x]2óʦ€^Ð!! 11tablespooncornstarch#Ð =2eggs; large -- separated!Ð3H1cupsugar -- granulated&Ð9¹1/4cupbutter -- no margarineÐ)t2cupcottage cheeseÐ 5-----cheesecake-----(Ð IÇsweet yeast -- see recipe # 23Ð +-----crust-----*ÐE–1cupmilk chocolate chips, meltedÐ2largeeggsÐ1teaspoonvanillaÐ H1/2cupsugar(Ð 9i16ouncescream cheese, softened#Ð 1/8ounces(1 pk) brownie mixÐ !H1tablespoonsugar(Ð ?Ý2pintwhipping cream -- whippedÐ /-----topping-----Ð@3cupmilk&Ð5 ð2packagebutterscotch pudding'Ð I-----butterscotch filling-----(Ð?Ý2pintwhipping cream -- whipped"Ð5 1cupconfectioner's sugar(Ð=i8ouncecream cheese -- softened!Ð =-----cheese filling-----#Ð3,1/2cupfine chopped pecans)Ï!5 1tablespoonconfectioner's sugar WW…%ˆ =# ‰s Brownie Swirl CheesecakeCheesecakes 0:00Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to achieve a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ÚÚ„"ˆ A# ‡i Czechoslovakian CheesecakeCheesecakes 0:00Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature. CÕ²†lI"üܶžzV9÷àš|R)üÓÁ“~[CÐ4h1/4cupflour Ð3-o3/4cupgranulated sugarÐ2 softened+Ð1?i3package(8 oz. each) cream cheeseÐ0 =sauce&Ð/=E1can(16 oz.) whole cranberry*Ð.A¹1/4cup(1 stick) butter -- melted&Ð-9 81/2cupfinely chopped walnuts'Ð,7À1 1/2cupgraham cracker crumbsÐ+ /Ÿstrawberry halves%Ð*;Ý1cupwhipping cream, whippedÐ)#Í1/4cuplemon juiceÐ(@3/4cupmilkÐ'H1/2cupsugar'Ð&9i8ouncescream cheese, softenedÐ%!›1/4cupcold water!Ð$1 01env.unflavored gelatin!Ð#/d1/4cupmargarine, meltedÐ"H1/4cupsugar#Ð!7À1cupgraham cracker crumbsÐ 'É1/4cupmelted butter#Ð3Õ1/4cupconfectioners sugar$Ð5 Í3/4cupvanilla wafer crumbs Ð-f5ouncepecans (approx.)Ц1/3cupraisins)Ð5[1/2teaspoonlemon rind -- grated Ð!# 1tablespoonrum -- dark(Ð!3Ë3tablespoonmilk or heavy cream ¹ƒ$ˆ ?# …o Creamy Chilled CheesecakeCheesecakes0:00Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.„Cˆ A# ˆ+ Crumb-Nut Cheesecake CrustCheesecakes0:00Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the crumbs. Chocolate snaps are good too. until golden, 5 to 6 minutes; remove from oven; coo slightly. Spread with cranberry sauce; set aside. Reduce oven temperature to 300 degrees. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce. Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours. Just before serving, remove cheesecake from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.|NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use. …~ˆ E# ‹ Cookies And Cream CheesecakeCheesecakes0:00* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.‰Zˆ Y# ’A Cranberry Cheesecake With Walnut CrustCheesecakes 0:00Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture. BakeQ Sî˦R+æηa;óáv[?(÷ܾŸtSÐO)!Ÿ1/4cupchopped pecans(ÐN;!q7ounces(1 pk) flaked coconut *ÐM# ´2tablespoonsbrandyÐL# H2tablespoonssugarÐK! û1cupsour cream.ÐJC q1 1/3cupsflaked coconut (3.5 oz can)ÐI 5largeeggsÐH Ö1/4teaspoonsaltÐG H1 1/4cupssugar(ÐF9 i16ouncescream cheese, softenedÐE# d2tablespoonsmargarine-ÐDE 2ouncesunsweetened baking chocolate'ÐC#/ d3tablespoonsmargarine, meltedÐB# H3tablespoonssugar#ÐA7 À1cupgraham cracker crumbs)Ð@;1 1/4cupcreme-filled cookies **'Ð??Ý1cupwhipping cream -- whippedÐ>@3/4cupmilkÐ=H1/2cupsugar%Ð<7þ8ouncecream cheese softenedÐ;!›1/4cupcold water$Ð:1 01packageunflavored gelatin*Ð9!7d6tablespoonmargarine -- softened$Ð89j2cupcream-filled cookies *"Ð7+ñ2teaspoonvanilla extract Ð6- Q8ouncedairy sour creamÐ5 3eggs WW…%ˆ =# ‰s Coconut Choco CheesecakeCheesecakes 0:00Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Ü܆ ˆ! G# ‹_ Cocoa-Nut Meringue CheesecakeCheesecakes 0:00* Coconut should be flaked and toasted. ---------------------------------------------------------------------- ----- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350 degrees F., 15 minutes. Cool. DÖ«“uW:Öµ“rTB%üÓ»gO*âÅ›ƒlD%Ðl;#Ý1cupwhipping cream, whippedÐk#t1cupeggnogÐj#H1/4cupsugar'Ði9#i8ouncescream cheese, softenedÐh!#›1/4cupcold water!Ðg1# 01env.unflavored gelatin!Ðf/#d1/4cupmargarine, melted"Ðe'# ç1/4teaspoonground nutmegÐd#H1/4cupsugar#Ðc7#À1cupgraham cracker crumbs+Ðb5" 1 1/2teaspoonconfectioner's sugarÐa"H3/4cupsugar&Ð`!/"Ý3tablespoonunsweetened cocoa&Ð_3")1teaspoonchocolate flavoringÐ^!"Ê1/4cupllight rumÐ] "4eggsÐ\#"©1/4cupheavy creamÐ[)"Ç2poundricotta cheeseÐZ 7"¿dorothy cross-tmpj72bÐY)!Ÿ1/2cupchopped pecans)ÐX=!7ounces(1 jr) marshmallow cremeÐW!Ö1dashsaltÐV+!3largeeggs, separatedÐU!1teaspoonvanillaÐT#!2tablespoonswaterÐS#! 3tablespoonscocoaÐR!H1/3cupsugar(ÐQ9!i16ouncescream cheese, softened'ÐP#/!d3tablespoonsmargarine, melted   „\ˆ" 7# ˆg Cioccolata CheesecakeCheesecakes0:00In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate flavoring, cocoa and sugar until very smooth and creamy. Pour the mixture into a well-buttered 9-inch springform pan and bake in a preheated 44 F oven for 30 minutes, then reduce the temperature to 325 F and continue to bake for another hour, or until golden brown. Transfer to a wire rack and allow to cool completely. When completely cooled, remove the sides of the springform pan and decorate the top of the cake with the confectioner's sugar. Either refrigerate or serve immediately. OÉOˆnˆ$ C#  Heavenly Dessert CheesecakeCheesecakes 0:00NOTE: Neufchatel Cheese should be LIGHT Philly brand NeufchaY„3ˆ# ?# ˆ Holiday Eggnog CheesecakeCheesecakes 0:00Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Increase sugar to 1/3 C. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed.tel Cheese and it should be softened.|Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. jÓ¬‡o:÷Ê£€h@)ýÑ´ŽeMüѨ‹jÑ#&©1 1/3cupsheavy creamÑ /&-----filling-----&Ñ#-&¹3tablespoonsbutter -- melted(Ñ;&9ounceschocolate wafer cookiesÑ +&-----crust-----3Ñ ]&X8heath english toffee bars -- 1.4 oz sizeÐ #%žgarnishes *&Ð~9%©1/2cupheavy cream -- whipped#Ð})%g1/2teaspoonalmond extractÐ|!%û1/2cupsour cream)Ð{=%i16ouncecream cheese -- softened)Ðz;%a1packageenv. unflavored gelatinÐy%@1/2cupmilk%Ðx5%–12ouncemilk chocolate chipsÐw%H1/2cupsugar Ðv-%¹1/2cupbutter -- melted$Ðu9%1cupground toasted almonds*ÐtE% 2cupvanilla wafers -- fine crushÐs)$g1/4cupalmond extractÐr#$ñ2tablespoonsskim milk2Ðq#E$ ¿2tablespoonsunbleached all-purpose flourÐp$H2/3cupsugar"Ðo-$ 16ouncesnufchatel cheese$Ðn9$Þ1cuplow fat cottage cheese*Ðm!7$À1tablespoongraham cracker crumbs cc‡ˆ% G# Q Heavenly Chocolate CheesecakeCheesecakes 0:00* Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake. Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed, 1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture; continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20 minutes, or until cheesecake looks set around edges and center still jiggles slightly. Let cake cool; then refrigerate. TOPPING: When cake is cool, in top of a double boiler, heat together chocolate chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let cool in refrigerator until slightly thickened. Spread topping over cheesecake. Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen cake and remove springform side of pan. uuˆ' K# Q Graham Cracker Cheesecake CrustCheesecakes0:00halfway up side of 9 inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill.‹`ˆ& A# –e Heath Bar Mocha CheesecakeCheesecakes 0:00Preheat oven to 325:. Coarsely chop 4 Heath bars. Finely chop remaining 4 bars. Reserve separately. CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter and process until mixed. Press into bottom and about 1" up sides of a 9 1/2" springform pan. Sprinkle coarsely chopped Heat bars over crust. Refrigerate while preparing filling. FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals\ IУ{T7ä̬vhW4îË®„_Bú⺛rI&Ñ!+(ñ1 1/2teaspoonvanilla extract&Ñ !/(¥1tablespoonfresh lemon juiceÑ!(û1 1/4cupsour cream%Ñ7(2largeeggs -- at room temp.Ñ(H1/2cupsugarÑ(µ1/2cuphoney-ÑG(i1poundcream cheese -- at room temp.Ñ /(-----filling-----"Ñ =( ­cut into 1/4 inch pieces'Ñ;( 1/4cupunsalted butter -- coldÑ!(H1tablespoonsugar Ñ ;((about 8 full crackers)(ÑA(l1cupfine graham cracker crumbsÑ +(-----crust----- Ñ ;(nancy berry (cwbj78a)Ñ'Ù1mnd Ñ 'Êi3Ñ _'åom ine all ingredients. pressÑ''É1/3cupmelted butterÑ'H1/3cupsugar'Ñ 7'À1 1/2cupgraham cracker crumbs&Ñ 5&–12ouncesmilk chocolate chipsÑ  /&-----topping-----$Ñ !+&ñ1tablespoonvanilla extractÑ  &4eggsÑ&H1cupsugar*Ñ=&i24ouncescream cheese -- softened-Ñ#;& ×5tablespoonsinstant coffee crystalsg them slightly up the sides. Cover and chill while you make the filling; preheat the oven to 350 degrees F. Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy. Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect. Scrape the filling into the pan and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a rack--it will take several hours--then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing.|Note: Ken Haedrich writes, "I have played around some with baking cheesecakes in a water bath, curious to see if it made any difference in the final cake. It seems to improve the texture a little bit, making it creamier. And I'm not sure if this is just a coincidence, but my water bath cakes don't split on top after they come out of the oven, perhaps Formatted by Elaine Radis bb‹ˆ( ;# •O Ginger Honey CheesecakeCheesecakes 0:00Here's the recipe you wanted from Ken Haedrich's Home For the Holidays cookbook. Butter the sides only of an 8-in. springform pan. Make the crust by mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat. Distribute the crumbs loosely but evenly in the pan and press them in ; pushin_ WßÅ”oP5âÈœŠ_9üÐœtI, ÷åɨ‹oWÑ>*H1/2cupsugarÑ=!*û1pintsour creamÑ< /*-----topping-----Ñ;*1 1/2teaspoonvanillaÑ:*Ö1/4teaspoonsaltÑ9 *5eggsÑ8*H1cupsugarÑ7%*i1poundcream cheeseÑ6 /*-----filling-----(Ñ5 K*-----lisa crawley tspn00b-----%Ñ4 C) Èif unavailable -- use cocoa1Ñ3!E)•2tablespoonghirardelli ground chocolate)Ñ2!5)42tablespoonbailey's irish creamÑ1!)1tablespoonvanillaÑ0!)û20ouncesour cream#Ñ/ ?)Çchocolate(not semisweet!)(Ñ.;)ø32ounceghirardelli bittersweetÑ- )5eggs)Ñ,=)i43ouncecream cheese(yes -- 43!)Ñ+)H2 1/2cupsugarÑ* 5)-----cheesecake-----Ñ))µ1packageoreosÑ()¹1/4cupbutterÑ' +)-----crust-----Ñ& 1)æmari bugar-tkms83e"Ñ% =(¬(to taste) finely minced.Ñ$!?(Å1tablespooncandied ginger -- or moreÑ# '(¬finely mincedÑ")( 2/3cupgolden raisins ˈ1ˆ) e# ‹c Ghirardelli Bittersweet Chocolate CheesecakeCheesecakes.0:00CRUST: Mix in food processor. Press into 13 inch springform pan. Set aside. CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set aside. Beat cream cheese with hand mixer until smooth. Gradually add sugar. Beat until smooth. Add one egg at a time, beating after each egg. Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir until even consistency. Pour into crust. Bake at 350 F until set, approximately 2 hours for 13". chill thoroughly. Serves 46 This is ungodly rich. Serve in very small wedges. even heavy eaters can't eat much at once, and I have seen a lot of this get thrown away because the person couldn't finish. Don't substitute semi-=sweet chocolate or milk chocolate for the bittersweet. þˆˆ+ /# G German KasekuchenCheesecakes 0:00CRUST: In a large mixing bowl, blend all the ingredients, cue…~ˆ* /# ‹3 Gery's CheesecakeCheesecakes0:00Filling: Combine cheese and sugar and mix thoroughly. Add eggs one at a time, beating after each addition. Beat in salt and vanilla. Turn into prepared graham cracker crust. Bake 1 hour in preheated 325 oven. Topping: Combine sour cream, sugar and vanilla. Spread over top of cream cheese mixture. Return to oven for 5 minutes. Remove and place to chill. Serve plain or with berries. Makes one deep-dish pie. I have doubled this and placed in a 11 x 8. Works beautifully. (Prepare crust by using boxed crushed graham cracker crumbs mixed with butter and press into dish) FROM: GERY DORONY, cousin to Lisa Crawley TSPN00B. NOTE: YIELD=1 deep dish plus a couple individual custard cups or it WILL overflow, ASK ROBBIE! ^㼡{`5áǤ„X;öÛ¯{`Høß{^ÑX!,›1/3cupcold water!ÑW1, 01env.unflavored gelatin!ÑV/,d1/3cupmargarine, melted2ÑU#E, ¿3tablespoonsunbleached all-purpose flour#ÑT3,ÿ1/3cupbrown sugar, packed'ÑS5,Ù2 1/4cupsquick oats, uncookedÑR+¦1cupraisinsÑQ!+û1cupsour cream1ÑPE+ñ1/2teaspoonvanilla extract -- real only)ÑO5+[1/2teaspoonlemon rind -- gratedÑN '+4eggs -- large!ÑM3+H1cupsugar -- granulatedÑL#+ˆ1teaspoonbaking sodaÑK!+ 11/2cupcornstarch)ÑJC+t3cupcottage cheese -- 1 1/2 lbsÑI 5+-----cheesecake----- ÑH'+ -1teaspoonbaking powderÑG %+ 1egg -- large#ÑF3+H1/2cupsugar -- granulated+ÑE!9+¹4tablespoonbutter -- no margarine(ÑDA+ ø2cupunbleached flour -- siftedÑC ++-----crust-----#ÑB =* 1graham cracker-deep-dishÑA +*-----crust-----$Ñ@ A*psweetened berries optionalÑ?*1teaspoonvanillatting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. WW…%ˆ, ;# ‰u Gala Apricot CheesecakeCheesecakes 0:00Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese bÕ²“g?ôÇŸt^A%õÊ©ŽwW8ëÀbÑr#.©1/4cupheavy creamÑq!.û1/4cupsour cream#Ñp =.4eggs; large -- separated%Ño!-. ø1tablespoonunbleached flour#Ñn3.H1/3cupsugar -- granulated$Ñm1.†1/2poundfrench cheese -- *Ñl%.i1poundcream cheeseÑk 5.-----cheesecake-----Ñj !. #shortbreadÑi +.-----crust-----Ñh)-Ÿ3/4cupchopped pecans(Ñg9-©1 1/2cupheavy cream -- whipped-ÑfG- s3ounceunsweetened chocolate -- meltÑe-Ö1/8teaspoonsaltÑd-1teaspoonvanillaÑc-H1cupsugar(Ñb=-i8ouncecream cheese -- softened%Ña!--¹4tablespoonbutter -- melted*Ñ`E-^1cupchocolate wafer cookie crumbÑ_!,´1tablespoonbrandy*Ñ^=,x10ounces(1 jr) apricot preserves%Ñ];,Ý1cupwhipping cream, whipped)Ñ\?,21/2cupdried apricots, fine chopÑ[#,´2tablespoonsbrandy ÑZ-,o1/2cupgranulated sugar(ÑY9,i16ouncescream cheese, softened ””„hˆ- O# ˆg Frozen Chocolate Cheesecake TorteCheesecakes 0:00Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well. Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a medium bowl, combine cream cheese, sugar, vanilla and salt. Beat with electric mixer on medium speed until smooth. Add chocolate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn into baked crust, spreading evenly. Freeze eight hours or longer, until firm. Cover tightly and store in freezer. Remove from freezer 1/2 hour before serving for ease in cutting. From 365 Great Chocolate Desserts. ×׆%ˆ. /# Œ French CheesecakeCheesecakes0:00NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. ~------------------------------------------------------ ~----------------- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. @Öª„rZ= ÿë¿’gO2åË®‘fL&øÒ§Œi@&Ò92n2/3cupbread crumbs -- dry ** Ò !#2¹2tablespoonbutter -- *Ò  +2-----crust-----(Ò  I1 peanuts -- chopped for garnish#Ò !)1Ý3tablespoonwhipping cream+Ò C1:2ouncesemisweet chocolate morsels#Ò!)1Ý1tablespoonwhipping creamÒ1#2ouncecaramels(Ò G16snickers bars -- regular sizeÒ +13eggs -- dividedÒ11teaspoonvanillaÒ1H1 1/4cupsugar)Ò71i1 1/2poundcream cheese -- cubedÒ/1 s19"unbaked pie shellÒ016ouncecool whipÑ0H1/4cupsugar(Ñ~%/0°120 ounce cancrushed pineapple*Ñ}=0i2packagecream cheese (8 oz size))Ñ|;0~2packagelady fingers (unfilled)Ñ{ 0tdrnd29aÑz 5/graham cracker crustÑy!/%1/2cupfrangelicoÑx/1teaspoonvanillaÑw/H3/4cupsugarÑv /3eggs#Ñu3/ë48 oz.pkges. cream cheese)Ñt!5.Z1tablespoonconfectioners' sugar'Ñs5.`1teaspoonreal vanilla extract mGm‰Nˆ1 K# ’7 Florida Bay Snickers CheesecakeCheesecakes 0:00Using a 9" pie shell, remove fluted rim (reserve for another use) and place pie shell in bottom of 9" springform pan. Bake in 350 F oven until golden brolƒOˆ0 C# †A Fluffy Pineapple CheesecakeCheesecakes 0:00Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady fingers. Put Cream cheese, sugar and 1/2 can pineapple in bowl and mix with electric mixer about 1 1/2 minutes. Add rest of pineapple and mix well. Fold in all of Cool Whip. Pour entire ingredients over lady fingers. Refrigerate 5 or 6 hours before serving. NOTE: This takes just a few minutes to put together and needs no cooking.bˆ/ 9# ‚q Frangelico Cheese CakeCheesecakes 0:00Blend all ingredients well. Pour into pie crust or a graham cracker crust pressed into a spring form. Preheat oven to 350 deg. and bake 40 -50 min. Chill before serving. Pamphletwn. Allow pan to cool, grease sides of pan; set aside. In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg. With flat beater, mix until smooth. Scrape down sides of bowl with spatula and add 2 eggs. Mix until smooth and completely blended. Cut each Snickers candy bars length-wise once, then cut crosswise into 14 to 16 pieces. Fold Snickers chunks into cream cheese batter with rubber spatula. Pour batter into prepared crust in spring-form pan. Bake in 275 F oven for 2 hours. cool completely in refrigerator. Remove from springform pan and place on service plate. Melt caramels with 1 Tb whipping cream in microwave oven. Remove from microwave and blend completely with whisk. Spread caramel on top of cheesecake to within 1" of edge. Melt semisweet chocolate morsels with 3 Tb of whipping cream in microwave oven for 30 seconds on high setting. Remove fr om microwave, blend completely with whisk. Spread on top of cheesecake over caramel to 1/2" of edge. Sprinkle top of cheesecake with chopped peanuts.ecipe can vary depending on the type of pan you use. ~------------------------------------------------------ ~----------------- Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. NN†>ˆ3 I# Œ Festive Irish Cream CheesecakeCheesecakes 0:00Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon.ˆdˆ2 /#  Finnish Curd CakeCheesecakes0:00* Use Sweet Cream Butter In this recipe. ** Note: This rm Ræ¿”uZ<ìÄ™oI# çænC%ݘxR#Ò) =42eggs; large -- separatedÒ( 54-----cheesecake-----'Ò' G4 #shortbread -- see recipe # 22Ò& +4-----crust-----%Ò%;3Ý1cupwhipping cream, whippedÒ$#3¾2tablespoonsbourbonÒ##3 2tablespoonscocoa(Ò"93i16ouncescream cheese, softenedÒ!+33largeeggs, separatedÒ 3H1cupsugarÒ!3›1/2cupcold water!Ò13 01env.unflavored gelatin!Ò/3d1/4cupmargarine, meltedÒ3H1/4cupsugar#Ò73À1cupgraham cracker crumbs#Ò32¹1/2cupbutter, melted -- *'Ò52[1teaspoonlemon rind -- grated(Ò72—1teaspoonorange rind -- grated%Ò-2 1/2teaspoonginger -- ground%Ò12v1teaspooncardamom -- ground%Ò12$1teaspooncinnamon -- groundÒ#2ÿ1/2cupbrown sugarÒ '22eggs -- largeÒ)2t1cupcottage cheese(ÒA2 ø1cupunbleached flour -- sifted$Ò'2 -1 1/2teaspoonbaking powderÒ )2-----cake----- ||…ˆ4 -# ‰9 Dutch CheesecakeCheesecakes 0:00NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving. jѧ|O, á½¢z]5ìÔµžƒO2øÙ±ŒjÒC 76¿dorothy cross-tmpj72b"ÒB55 1cupraspberries -- fresh%ÒA!-5š1tablespoonchambord liqueurÒ@51/2teaspoonvanillaÒ?!5H1tablespoonsugarÒ>!5û8ouncesour creamÒ= /5-----topping-----1Ò<!E5š3tablespoonchambord liqueur(blackberry)Ò; '52eggs -- largeÒ:5Ö1pinchsaltÒ951/2teaspoonvanillaÒ85H1/2cupsugar)Ò7=5i16ouncecream cheese -- softenedÒ6 /5-----filling-----%Ò5!-5¹5tablespoonbutter -- meltedÒ4!5H3tablespoonsugar%Ò375À5ouncegraham cracker crumbsÒ2 +5-----crust-----!Ò1/4¦1/3cupraisins -- golden'Ò054[1teaspoonlemon rind -- gratedÒ/#4Í1teaspoonlemon juice Ò.-4 ø1/4cupunbleached flour*Ò-A4Ù1/3cuplight cream or half & half(Ò,94Ù1 1/2cupgouda cheese -- grated'Ò+54Z2teaspoonconfectioners' sugar,Ò*E4Z1/4cupconfectioners' sugar -- plus ®®ˆˆ6 C# 1 Double Chocolate CheesecakeCheesecakes0:00*Melted then cooled. For Crust: Stir together cruss…_ˆ5 c# Š#+ Dr. Ruth's Almost As Good As Sex CheesecakeCheesecakes0:00Preheat oven to 350. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan. To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.Source#jo ferryhed wafers and butter. Press mixture, evenly over the bottom and 1-3/4 inches up sides of a 9-inch springform pan. Place the pan in a shallow baking pan. For Filling: In a large bowl, beat cream cheese, sugar, the 4 squares of melted chocolate, flour and vanilla until well mixed. Add eggs all at once, the beat with an electric mixer on low speed just until mixed. DO NOT OVERBEAT! Stir in milk. Pour filling into the crust. Bake in a 350 F Oven about 45 minutes or until center appears nearly set when gently shaken. Cool on a wire rack 5 to 10 minutes. Remove sides of pan. Cover and chill for 4-24 hours. For a star design, pipe melted vanilla-flavored pieces into stars atop cheesecake. In a small saucepan melt the 1 square of chocolate and shortening over low heat, pipe into stars. Chill until chocolate is set. Serves 12 Nutrition information per serving: 524 calories, 34 grams fat, 147 mg cholesterol, 369 mg sodium. AϬ}c<ðÙ®ˆhI-Ó»œvY% ðÙ­gA#Ò_ ?8 &vanilla cookie crust (see#Ò^ ?7 ¤grated peel of 1 sm lemonÒ] 17E2egg yolks -- large)Ò\!57h3tablespoonflour -- all-purposeÒ[7@1/4cupmilkÒZ '75eggs -- largeÒY7H1 3/4cupsugar1ÒXK7i5packagecream cheese;softened -- ea 8ozÒW /7-----filling-----#ÒV ?7 ¤grated peel of 1 sm lemonÒU /7s1egg yolk -- largeÒT7H1/4cupsugar.ÒSI7¹3/4cupbutter -- softened-1 1/2 stick&ÒR57h1 1/4cupflour -- all-purposeÒQ -7-----pastry-----ÒP 37-----liz jones-----ÒO!6s2teaspoonshortening#ÒN36ã1ouncesemisweet chocolate(ÒM=61/4cupvanilla-flavored pieces*ÒL6@1/4cupmilkÒK 64eggsÒJ61teaspoonvanillaÒI!6h2tablespoonflour$ÒH56ã4ouncesemisweet chocolate*ÒG6H1 1/2cupsugar,ÒFA6i3package(8oz) cream cheese -- soft ÒE-6¹1/3cupbutter -- melted.ÒDE6a1 1/2cupfine crushed chocolate waferof=flrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôúîÉ(ðÉCòÉ_õÉwøÊúÊ-ýÊIÊfËË Ë; ËSËkÌÌÌ:ÌUÌp Í #Í&&ÍA)ÍZ+Ív.Î1Î)3ÎB5Î\7Îv;Ï>Ï+BÏIEÏcIÏ~LÐOÐ4SÐOVÐlZÑ^Ñ!aÑ>dÑXgÑrjÒoÒ)qÒCtÒ_yÒ{|Ó€Ó/ƒÓL†Ój‰ÔÔ!‘Ô<”ÔV—ÔqšÕ Õ)¡ÕC¤Õ^¦ÕxªÖ¬Ö3¯ÖM²Öfµ×º×¿×:Ä×VÇ×qËØÏØ+ÒØFÕØaØØzÛÙÞÙ3áÙNãÙiæÚèÚ ëÚ<ïÚWóÚr÷Û ùÛ'ýÛAÛZÛsÜ Ü( ÜBÜ\ÜuÝÝ)ÝDÝ^Ýu!Þ#Þ)'ÞE(Þb+Þ|.ß/ß.1ßG4ßc6ßy9à;à0 10" x 2 1/2" springform pan; keep remaining dough refrigerated. 3. Bake crust 8 minutes or until golden; cool in pan on wire rack. Turn oven control to 475-degrees. 4. While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks amd lemon peel; beat 5 minutes, occasionally scraping bowl. 5. Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust. 6. Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes. 7. Remove cheesecake from oven; cool comp letelty in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled. 8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove loosen cake from pan bottom; slide onto serving plate... Adapted from March 1992, Good Housekeeping... ³³ŠAˆ7 /# ”9 Deluxe CheesecakeCheesecakes0:001. First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour. 2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom ofv ®®‡bˆ9 /# Ž{ D'best CheesecakeCheesecakes0:00In small bowl with mixer at low speed, beat butter, 1 1/4 C z…_ˆ8 ?# Še Dark Chocolate CheesecakeCheesecakes0:00IS IT CHEESECAKE, OR IS IT FUDGE? 1. Prepare Vanilla Cookie Crust: press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan. 2. Melt chocolate over hot, not boiling, water; cool. 3. Preheat oven to very slow (275~). 4. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan. 5. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate. Garnish with whipped cream and chocolate curls, if you wish. ]íÅŸ€hG* ðר‡qJ0ðÏ›X3éÅšt]Ò{:2largeeggs#Òz3:ÿ1/2cupbrown sugar, packed(Òy9:i16ouncescream cheese, softened!Òx/:d1/4cupmargarine, melted&Òw#-:o3tablespoonsgranulated sugarÒv):Ÿ1/2cupchopped pecans"Òu5: Í1cupvanilla wafer crumbs$Òt99"1cupsour cream for garnishÒs9Ö1/4teaspoonsalt1Òr!E9Ë1tablespoonorange peel; grated -- freshÒq)9Ý1/4cupwhipping creamÒp 95eggs+Òo?9i5packagecream cheese -- 8 oz sizeÒn '9Vfrom 2 lemons$Òm A9 Mlemon peel -- grated freshÒl 9s1egg yolkÒk-9H2cupsugar -- divided,ÒjA91 1/4cupall purpose flour -- + 3 TÒi9¹3/4cupbutterÒh %9¬sallie kratzÒg-8 Q1cupdairy sour creamÒf81teaspoonvanillaÒe+83whole-- smilin' eggsÒd8H3/4cupsugarÒc 18òcheese -- softened#Òb/8j3package(8-oz each) cream%Òa38þ5squaressimisweet chocolateÒ` 8°index)flour, 1/4 C sugar, 1 egg yolk and half of the lemon peel until dough is well mixed. Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3 of dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to cool. Turn oven to 475-degrees. In large bowl with mixer at medium speed, beat cream cheese just until smooth; slowly beat in 1 3/4 C sugar until smooth. With mixer at low speed, beat in 3 T flour and remaining ingredients. except sour cream. At high speed beat 5 minutes. Press rest of dough around side of springform pan to within 1-inch of top, do not bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to 300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes. remove; cool in pan on rack. Chill. To serve: Remove side of pan. With large spatula, loosen cake from plate. Spread top of cheesecake with cour cream to garnish... …zˆ: C# ‹ Chocolate Velvet CheesecakeCheesecakes 0:00Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur. =Ô¤ˆ_9êÀ˜mU8!òË«€T<%뼎d=$Ó9=—1cupchocolate wafer crumbs'Ó1<ó1/2teaspoongrated orange peel+Ó!9<…2tablespoonorange flavord liqueur,ÓE<¯1/2cupsemi-sweet choc. chipsmeltedÓ<1teaspoonvanillaÓ!<û1/2cupsour creamÓ<4largeeggsÓ<H3/4cupsugar)Ó =<i32ouncecream cheese -- softened(Ó !3<d3tablespoonmargarine -- meltedÓ <$1/4teaspooncinnamon$Ó 9<—1cupchocolate wafer crumbs,Ó E;¯1/2cupsemi-sweet chocolate chips *Ó;2largeeggsÓ;1teaspoonvanillaÓ;H1/2cupsugar(Ó9;i16ouncescream cheese, softened%Ó;;Ÿ1cupchopped pecans, toasted'Ó9; Ò5ounces(1 cn) evaporated milk"Ó/;#14ouncescaramels ( 1 bag)'Ó#/;d6tablespoonsmargarine, melted#Ó5; Í2cupsvanilla wafer crumbs&Ò#-:o2tablespoonsgranulated sugarÒ~!:û2cupssour cream-Ò}#;:ó3tablespoonsalmond flavored liqueur)Ò|=:¯6ouncessemi-sweet chips, melted ÁÁ†;ˆ; C# Œ Chocolate Turtle CheesecakeCheesecakes 0:00* Chocolate chips should be melted. ---------------------------------------------------------------------- ----- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. 66…Fˆ< S# Š Chocolate Orange Supreme CheesecakeCheesecakes 0:00Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 44…Hˆ= Q# Š% Chocolate Mint Meringue CheesecakeCheesecakes 0:00Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. ]Ö¸u^1÷Ë°pG*ü߬ˆg5ñÊ u]Ó/?H3/4cupsugar(Ó.9?i24ouncescream cheese, softened'Ó-#/?d3tablespoonsmargarine, melted$Ó,9?—1cupchocolate wafer crumbs&Ó+ E>caramel flavor topping(opt.)Ó* %>ñ25pecan halves/Ó)K> s1ounceunsweetened chocolate -- meltedÓ(>1 1/2teaspoonvanilla!Ó' 9>3eggs -- lightly beaten0Ó&I>i3package(8oz) cream cheese -- softenedÓ%!>h2tablespoonflour+Ó$?>1 1/4cupfrimly packed brown sugarÓ# />-----filling-----&Ó"9>m1/2cupfinely chopped pecans*Ó! > 1egg,Ó A>ž1packagedh golden sugar cookie mixÓ +>-----crust-----)Ó==7ouncesmarshmallow creme (1 jr)Ó!=Ú3largeegg whitesÓ=1teaspoonvanilla*ÓE=51cupmint chocolate chips, meltedÓ=3largeeggsÓ=H2/3cupsugar(Ó9=i24ouncescream cheese, softenedÓ#=H2tablespoonssugar'Ó#/=d3tablespoonsmargarine, meltedl thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes or until edge is light brown and center is set. Remove from oven. 3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl. Beat at low speed with electric mixer, adding brown sugar mixture gradually. Remove one cup of batter to small bowl, add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. Arrange pecan halves around top edge. Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan with knife or spatula. Co ol completely on rack. Refrigerate 2 hours or until ready to serve. 4. To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping. Cut into slices and serve with additional caramel flavor topping, if desired. From Duncan Hines-- Favorite Brand Name Recipes-- Fabulous Fall Baking. 5z5„Aˆ? O# ˆ Chocolate Chip Cheesecake SupremeCheesecakes 0:00Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.Šzˆ> S# • Chocolate Marble Praline CheesecakeCheesecakes 0:00* For added flavor,toast pecans before chopping. Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until fragrant. Cool completely. 1. Preheat oven to 350 F. 2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in large bowl. Stir unti ]Ѻ€[@Ú½¥ŽnL/ëд”xOüÝŨ‰])ÓL?A6ouncechocolate chips -- meltedÓK /A2eggs -- separatedÓJA1teaspoonvanillaÓIAH1/2cupsugarÓH%Ai8ouncecream cheese ÓG-A¹1/3cupbutter -- melted-ÓFCA]1 1/2cupchocolate wafers -- crushed&ÓE GA-----may cause addiction-----ÓD +@ Áchocolate curlsÓC 3@¹milk to consistancyÓB +@±toasted almondsÓA )@sugar to tasteÓ@@2largeeggs*Ó?A@­2ouncesemisweet baking chocolateÓ> /@-----topping-----Ó=+@&1/2cupamaretto liquerÓ<%@i16ouncecream cheeseÓ;@2largeeggsÓ:@H2/3cupsugarÓ9 /@-----filling-----#Ó83@1/3cupbutter or margarineÓ7 @Ãremoved)Ó6 G@D22oreo cookies -- cream centersÓ5 +@-----crust-----"Ó45?1cupmini semisweet chipsÓ3?1teaspoonvanillaÓ2!?û1/2cupsour creamÓ1?3largeeggs,Ó0E? ¿1/4cupunbleached all-purpose flour ||…ˆ@ a# ‰ Chocolate Cheesecake-Kcbx-Tv (Audra Mccoy)Cheesecakes 0:00CRUST: Crush cookies in blender, food processor, or roller. Melt butter or margarine, mix with crushed cookies. Mixture should be crumbly. Press into 9" pie plate. FILLING: Mix first 3 ingredients. When smooth, blend in Amaretto. Pour into cookie crust. Bake at 300 F for 50 Minutes. TOPPING: Melt chocolate and blend with sour cream. Sweetened to taste. Slowly add milk to pouring consistency. Spread on top of cooled cheesecake. chill. Top with toasted almonds, some dyed with red food coloring, and chocolate curls. ** From KCBX-TV (PBS)-fall fund raising drive winner. YÈYˆOˆB U# / White Chocolate Raspberry CheesecakeCheesecakes 0:00For crust: Put pecans in small bowl with ‡„4ˆA O# ‡ Chocoholic's Quick-Fix CheesecakeCheesecakes0:00Preheat oven to 325 F. Mix wafers and butter together. Press into bottom of springform pan. Bake for 10 minutes. Mix softened cream cheese, 1/4 cup of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture. Pour over crumb crush and freeze. decorate with additional whipped cream, if desired. From Connecticut Cooks Favorite Recipes from the Nutmeg State. IäÉ¢hJ2æиrQ4øÑ´œ„gL5侘qI%Ój7Ci8ouncecream cheese -- 1 pk.$Ói+Cñ1/2teaspoonvanilla extract#Óh =C4eggs; large -- separated#Óg3CH1/4cupsugar -- granulated.ÓfECt1 1/2cupcottage cheese -- small curdÓe 5C-----cheesecake-----Ód !C #shortbreadÓc +C-----crust-----Ób!B 11/4cupcornstarchÓaBH1/2cupsugarÓ`B1/2cupwaterÓ_#B 1pintraspberries$Ó^!+B 2tablespoonrum -- optionalÓ] /B-----topping-----Ó\!B1tablespoonvanillaÓ[!B 11/4cupcornstarchÓZ)BÝ1/2cupwhipping creamÓY#B 1pintraspberries&ÓX9Bu6ouncemelted white chocolateÓW !B©5jumbo eggsÓVBH1cupsugar,ÓUEB2poundroom temperature cream cheesÓT /B-----filling-----ÓSBH1/2cupsugarÓRB$1teaspooncinnamonÓQB¹1/2cupbutterÓP)BŸ1/2cupchopped pecans$ÓO9B 2cupplain dry bread crumbsÓN +B-----crust-----ÓM#A©1cupheavy creambutter and microwave on high 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides.|For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and cornstarch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). This recipes is from Ann Raisler. „oˆC 9# ‰ Westphalian CheesecakeCheesecakes 0:00Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. Zà§i@#÷ß°”wZ&ú×´ }Y;ÙÇžxZÔ#FH3tablespoonssugar#Ô7FÀ1cupgraham cracker crumbs&Ô9E¤1/2cupscallion -- slice thinÔ E2eggs&Ô/E¦1/4teaspoonpepper -- cayenneÔEÖ1/2teaspoonsaltÔ!Eh2tablespoonflourÔ#E 31/2cuphalf & half!Ó-E_15ouncericotta -- light Ó~ 9E1garlic clove -- mincedÓ} Ezchopped Ó| 7EJ1onion, vidalia, large Ó{ 7Eó6bacon slices -- diced)Óz%1DI121 ounce cancherry pie filling1Óy!ED2tablespoonalmond-flavored liqueur(opt)Óx /D-----topping-----ÓwD1teaspoonvanillaÓv!D@2tablespoonmilkÓu D3eggsÓt!Dh2tablespoonflourÓsDH3/4cupsugar)Ór=Di24ouncecream cheese -- softenedÓq /D-----filling-----&Óp9Dp1/4cuptouch of butter spreadÓoDH1/4cupsugar#Ón7DÀ1cupgraham cracker crumbsÓm +D-----crust-----Ól!C¹6tablespoonbutterÓk!C 11teaspooncornstarch YY…#ˆD 7# ‰u Washington CheesecakeCheesecakes 0:00CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes.|FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.|From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a …gˆE 1# ‹ Vidalia CheesecakeCheesecakes 0:00IN 10 INCH SKILLET, COOK BACON TIL CRISP, REMOVE & DRAIN ON PAPER TOWELS. COOK ONIONS AND GARLIC IN DRIPPINGS UNTIL TENDER. DISCARD DRIPPINGS AND DRAIN VEGGIES IN STRAINER. COMBINE CHEESE, HALF&HALF, FLOUR, SALT, AND PEPPER. BLEND UNTIL SMOOTH. ADD EGGS, ONE AT A TIME, BLEND UNTIL SMOOTH. RESERVE 3 TBS OF THE BACON FOR GARNISH...STIR REMAINING BACON AND COOKED VEGGIES MIXTURE INTO THE CHEESE MIXTURE. LIGHTLY GREASE SIDES OF AN 8 OR 9" SPRINGFORM. POUR BATTER INTO PAN. BAKE 40 MIN @ 350 OR UNTIL CENTER IS JUST SET. REMOVE TO WIRE COOLING RACK AND COOL TO ROOM TEMPERATURE. GARNISH WITH REMAINING BACON AND SERVE WITH ASSORTED CRACKERS. CAN ALSO USE AS HORS D'. Recipe from Bland Farms pamphlet. òò† ˆF 9# ‹A Very Smooth CheesecakeCheesecakes 0:00Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid or measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. \Ö³–lT$ëÁy\1ç»`>ýæ¾”t\Ô!IH1/2cupsugarÔ 'IÉ1/2cupmelted butter'Ô7IÀ2 1/2cupgraham cracker crumbs%Ô;H`1sm.pkge.instant choc.pudd.ÔH@1/2cupmilkÔ!H á3/4cupvandermint!Ô/H‘18 oz.pkge cream cheeseÔ 7H cchoc. crumb pie crust*ÔCG _2cupsblueberries frozen or fresh+ÔEGµ3cupsfrozen whipped topping(thaw))Ô=G7ounces(1 jr) marshmallow creme$Ô/G71teaspoongrated lemon peel Ô!#GÍ1tablespoonlemon juice(Ô9Gi16ouncescream cheese, softenedÔ!G›1/4cupcold water!Ô1G 01env.unflavored gelatin!Ô/Gd1/4cupmargarine, melted'Ô5G Í1 1/2cupsvanilla wafer crumbs%Ô;FÝ1cupwhipping cream, whippedÔ F@milk-Ô CFm10ouncesfrozen strawberries, thawedÔ FH1/2cupsugar'Ô 9Fi8ouncescream cheese, softenedÔ !F›1/4cupcold water Ô 1F 01envunflavored gelatin'Ô#/Fd3tablespoonsmargarine, melted ×k׈H 7# O Vandermint CheesecakeCheesecakes 0:00Mix everything together. Spoon into pie crust. Chill. Top with whipped cream if desired. Pamphlet…ˆG ?# ‰I Very Blueberry CheesecakeCheesecakes 0:00Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberriesvanilla until blended. At medium speed, beat in eggs and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1 hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight. Pare mango, slice flesh from pit. Cut enough slices into small triangles to make 1/4 cup. Place remaining in food processor. Add sugar. Process until pureed. Pour into small bowl. In clean food processor, puree raspberries with their syrup. Pour through sieve place d on saucepan. Stir in cornstarch. Bring to boiling, simmer 1 minute(stirring)until thick and clear. Pour into small bowl. Cover, refrigerate til cold Remove cake from pan, place on serving dish. Spoon mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and fresh raspberries. Pass remaining fruit sauces. {{ŠyˆI ;# • The Ultimate CheesecakeCheesecakes 0:00Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven to 450 F.Make filling- In large bowl, at high speed, beat cream cheese with sugar, flour, peels and  mÑ·šzU6ê͵jCóÈ°™x[6íÞm.Ô<!?Kû1tablespoonactive dry yeast -- 1 pk."Ô; =JÓtoasted slivered almonds'Ô:;JÝ1/2cupwhipping cream, whipped)Ô9;JÞ10ouncesred raspberry preservesÔ8J1teaspoonvanilla"Ô7#%J¬2tablespoonssweet sherryÔ6!Jû1/2cupsour creamÔ5)JÝ1/2cupwhipping creamÔ4J4largeeggsÔ3JH3/4cupsugar(Ô29Ji24ouncescream cheese, softened)Ô19J †1 1/2cupssoft coconut macaroons!Ô0/Iy1/4cupfresh raspberries$Ô/ ?I¿1kiwifruit,pared -- sliced0Ô.IIÀ1packagefrozen raspberries -- lt syrupÔ-IH1/4cupsugarÔ, !Iv1ripe mangoÔ+!Iû3/4cupsour creamÔ*#I©1/4cupheavy creamÔ) IE2egg yolksÔ(I5largeeggsÔ'I1/4teaspoonvanilla"Ô&#IË1 1/2teaspoonorange peelÔ%!I M2teaspoonlemon peelÔ$!Ih3tablespoonflourÔ#IH1 3/4cupsugar,Ô"AIé5packagesoftened cream cheese(8oz) ==…?ˆJ A# Š# Tempting Trifle CheesecakeCheesecakes 0:00Soft coconut macaroon cookies crumbs.|Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. ff‡ˆK /# c Sweet Yeast CrustCheesecakes0:00Lightly grease the baking pan. Dissolve the yeast in the warm water. In a large mixing bowl, mix the flour, sugar and salt until well blended. In a saucepan, heat the milk and butter, then cool to lukewarm. Add the warm milk and the yeast mixture to the dry ingredients, then add the egg. Blend well to form a moist soft dough. Knead lightly until the dough is soft and smooth. Return the dough to a clean greased bowl and cover with a damp towel. Set the dough in a warm place to rise. Let rise for 1 hour or until doubled in size. When the dough is ready, punch it down and pat it into a thin layer. Place the layer into the bottom of the pan folding the excess dough up the sides of the pan making it as smooth as possible. Allow the dough to rise again, in the pan until it is doubled, bout 30 to 45 minutes. When the dough is double the crust is ready to be filled. hϤ~bK2âÄšpZ%ع”|YA#û×¹h%ÔV EM----------filling-----------&ÔU#-M¹3tablespoonsbutter -- meltedÔT#MH2tablespoonssugar!ÔS)Mm1 1/2cupsgraham crakers%ÔR EM-----------crust------------ÔQ#LÍ1/4cuplemon juiceÔPL1/2cupwater ÔO#!L 12tablespoonscornstarchÔNLH3/4cupsugar"ÔM1L4largeeggs (1 separated)ÔLL1/2teaspoonvanilla&ÔK!/L71tablespoongrated lemon peel!ÔJ##LÍ2tablespoonslemon juice2ÔI#EL ¿3tablespoonsunbleached all-purpose flourÔHLH1cupsugar'ÔG7Li24ouncescream cheese,softened'ÔF#/Ld3tablespoonsmargarine, meltedÔE#LH3tablespoonssugar#ÔD7LÀ1cupgraham cracker crumbs'ÔC EK 1egg; large -- lightly beatenÔBK¹1/4cupbutterÔAK@1/2cupmilkÔ@KÖ1/2teaspoonsalt#Ô?3KH1/4cupsugar -- granulated(Ô>AK ø2cupunbleached flour -- sifted.Ô=IK1/4cupwater; warm -- 110-115 deg. f. ……†wˆL ;#  Sun-Sational CheesecakeCheesecakes 0:00Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. üü†ˆM 7# ‹/ Strawberry CheesecakeCheesecakes 0:00Pre-heat oven to 350F. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300F. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.|GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. GÕ¿–we=àÈ uT'ÒÀeH!὞vG,Ôq?O B1teaspoonparmesan cheese -- grated%Ôp!-O¹1tablespoonbutter -- meltedÔo%On1/2cupbread crumbs!Ôn ;O )VŠcracker crumbs'Õ=7Vå1 1/2cupfinely crushed graham Õ< ;V-----for the crust-----"Õ; ?V-----marilynn marter-----"Õ: ?V-----philly.inquirer-----*Õ9 OV-----irwin e.solomon jjgf65a-----"Õ8'U ç3/8teaspoonground nutmegÕ7U$1 1/8teaspooncinnamon Õ6)U1 1/2cupcanned pumpkinÕ5 U4 1/2eggsÕ4U1 1/2teaspoonvanillaÕ3UH1 1/8cupsugar)Õ2=Ui24ouncecream cheese -- softened#Õ13Ud1/2cupmargarine -- melted%Õ07Um3/4cupfinely chopped pecans#Õ//UÜ2 1/4cupgingersnap crumbs'Õ.?TÝ1cupwhipping cream -- whipped"Õ-!'T“1tablespoongrand marnierÕ,TH1/2cupsugarÕ+%Ti8ouncecream cheese$Õ*1T 01packageunflavored gelatin XIX‰eˆV ?# ’q Pumpkin Cognac CheesecakeCheesecakes 0:00Generously grease a 10" springform pan with vegetable shortening.. To prepare the crust,thoroughly combine crumbs,ground almonds,sugar, ginger,cinnamon,and melted butter..Press firml£…3ˆU ?# Š Pumpkin Marble CheesecakeCheesecakes0:00Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.y into bottom of the greased springform pan. Set aside. Heat oven to 250 deg.. To prepare filling,beat softened cream cheese smooth in mixer. Gradually add the sugar,beating until light and fluffy. Add cognac,maple syrup,ginger,cinnamon and nut meg. Blend well. Add eggs one at a time. Beat well after each addition.Add cream and pumpkin.Mix well.Pour filling into unbaked crust,and smooth the top.Bake for two hours,until soft but firm.Shake pan slightly.Cake should not wiggle.Remove and let cool on a rack for 30 minutes.After 20 minutes,heat oven to 350 deg. To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4 hours at room temperature before removing sides of springform pan. Garnish outer edge of cake with toasted almond slices.To serve,slice cheesecake with warm knife.Makes 12 or more servings..... Your Link To The Philly.Inquirer Irwin QÛ°–xU2öË­ŽiJ-켨‚d:䯘zQ&Õ^9Wf1/2cuppecans, finely choppedÕ]W2teaspoonsvanillaÕ\W3largeeggs2Õ[#EW ¿2tablespoonsunbleached all-purpose flour(ÕZ=WF3/4cupdark brown sugar, packed(ÕY9Wi24ouncescream cheese, softened'ÕX#/Wd3tablespoonsmargarine, meltedÕW#WH3tablespoonssugar#ÕV7WÀ1cupgraham cracker crumbsÕU V+garnish-ÕTGV <1/2cupsliced almonds -- toasted for ÕS!#VT1tablespoonmaple syrupÕR!V H1tablespooncognacÕQ!VH3tablespoonsugarÕP!Vû1 1/2cupsour cream"ÕO ?V-----for the topping-----ÕN)V1cupcanned pumpkinÕM#V©1/4cupheavy cream(ÕLCV4lgeggs -- at room temperatureÕKVk1/2teaspoonnutmegÕJV$1teaspooncinnamon ÕI'V½1teaspoonground ginger ÕH!#VT3tablespoonmaple syrupÕG!V H3tablespooncognacÕFVH1 1/4cupsugar(ÕE=Vi2poundcream cheese -- softened"ÕD ?V-----for the filling----- DD…8ˆW 5# Š! Praline Cheesecake 2Cheesecakes 0:00NOTE: Garnish include Maple Syrup and Pecan halves.|Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continue baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. ZèÂ¥zN!íÖ¹ŽvO%ä·Ÿˆ]5 òϲŠZ-Õx!=Zš6tablespoonsweet butter -- softened%Õw7Zm1/4cupfinely chopped pecansÕv!ZÉ1/4cupgranulated Õu)Zd1 1/2cupvanilla crumbsÕt +Z-----crust-----%Õs5Y 3ouncesmilk chocolate candy%Õr;YÝ1cupwhipping cream, whipped(Õq=YÉ1/4cupcrushed peppermint candyÕpY@1/2cupmilkÕoYH1/2cupsugar*Õn=Y ú16ouncessoft philly cream cheeseÕm!Y›1/4cupcold water!Õl1Y 01env.unflavored gelatin'Õk#/Yd3tablespoonsmargarine, melted$Õj9Y—1cupchocolate wafer crumbsÕi #Xëgranishes *(Õh=Xf1/2cuppecans -- finely choppedÕgX2teaspoonvanillaÕfX3largeeggs1Õe!EX ¿2tablespoonunbleached all-purpose flour*ÕdAXF3/4cupdark brown sugar -- packed)Õc=Xi24ouncecream cheese -- softened(Õb!3Xd3tablespoonmargarine -- meltedÕa!XH3tablespoonsugar#Õ`7XÀ1cupgraham cracker crumbsÕ_ #WTmaple syrup ÿÿ…}ˆX 1# ‹/ Praline CheesecakeCheesecakes 0:00* Garnish include Maple Syrup and Pecan halves. ~------------------------------------------------------ ~------------- ~---- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continue baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. MFM‰mˆZ -# “ Peach CheesecakeCheesecakes 0:00Pan: 9" springform pan Crust: In a medium-size bowl, combine the vanilla wafer crumbs, sugar, chopped pecans, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture on©…6ˆY 7# Š Peppermint CheesecakeCheesecakes 0:00NOTE: Milk chocolate should be milk chocolate candy bars and they should be finely chopped.|Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.to the bottom and sides of a well-buttered springform pan. Chill in the freezer for 15 minutes. Filling: In a large bowl, beat the cottage cheese, sugar, and eggs until smooth. Add the vanilla and light cream and continue to beat until smooth and fairly thick. Gently fold in the crushed peaches. Pour the mixture into the chilled pan. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 325 degree oven for 1-1/2 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. Topping: In a small mixing bowl, beat the sour cream and sugar until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Transfer the cake to a wire rack and let cool completely. Remove the sides of the springform pan and decor ate the top of the cake with the sliced peaches. Refrigerate overnight. Remove the cake from the refrigerator 2 hours before serving. From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C [ã·”‚]? ãÄœvbG!øÒ´’s[<+ãÁ©—y[Ö[ 1/2teaspoongingerÖ[$1teaspooncinnamonÖ [2eggsÖ[H1/2cupsugarÖ+[ Ò5ounceevaporated milk"Ö/[ ·16ouncepumpkin -- canned Ö ;[-----pumpkin layer-----Ö [ 1eggÖ[1/2teaspoonvanillaÖ [H1/4cupsugarÖ %[i8ouncecream cheeseÖ  9[-----cheese layer-----Ö [ 1/2teaspoonginger#Ö 3[d1/4cupmargarine -- melted&Ö9[1/2cupnuts -- finely chopped#Ö7[À1cupgraham cracker crumbsÖ +[-----crust-----Ö Zfdrained#Ö7Zç1cupcanned sliced peaches%Ö!-Zo1tablespoongranulated sugarÖ!Zû1 1/2cupsour creamÖ /Z-----topping-----Ö 3Z 2drained and crushedÕ)ZÐ2cupcanned peachesÕ~#Zœ1/2cuplight cream"Õ}+Zñ1teaspoonvanilla extractÕ| Z2eggs Õ{-Zo1/2cupgranulated sugar)Õz9ZX1 1/2poundcreamed cottage cheeseÕy /Z-----filling----- #v#„Oˆ\ E# ˆ? Original "Philly" CheesecakeCheesecakes 0:00Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.ƒˆ[ C# …/ Paradise Pumpkin CheesecakeCheesecakes 0:00Combine all crust ingredients. Press into bottom of 9" springform pan. Combine all cheese layer ingredients. Pour over crust. Combine all pumpkin layer ingredients. Pour over cream cheese layer. Bake at 325~ for 1 1/2 hours or until set. Combine topping ingredients. Pour over top and put back in oven. Bake 5 to 10 minutes. 16 servings. jâÆ©qN(ýѹ–jM)úÕ¸žeD#׺¢‡jÖ3]1teaspoonvanillaÖ2!]û2cupsour creamÖ1]H1/4cupsugarÖ0 /]-----topping-----,Ö/A]µ1 3/4cuporeos -- crushed approx 15Ö.]1teaspoonvanillaÖ-)]Ý1/3cupwhipping creamÖ, 3],3egg yolks room tempÖ+ )]ÿ4eggs room tempÖ*!]h2tablespoonflourÖ)]H1 1/4cupsugarÖ( /]-----filling-----"Ö'!'] µ4tablespoonbutter meltedÖ& ]µ25oreosÖ% +]-----crust-----!Ö$/\3largeeggs -- separatedÖ#\1teaspoonvanilla)Ö"1\1 1/2teaspoongrated lemnon peel Ö!!#\Í5tablespoonlemon juiceÖ \H3/4cupsugar)Ö=\i24ouncecream cheese -- softened(Ö!3\d3tablespoonmargarine -- melted#Ö7\À1cupgraham cracker crumbs Ö1[Þ1cupwalnuts -- choppedÖ#[ÿ1cupbrown sugarÖ[d1/3cupmargarineÖ /[-----topping-----Ö[Ö1/2teaspoonsaltÖ[k1/2teaspoonnutmeg ŽŽ„nˆ] +# ‰ Oreo CheesecakeCheesecakes0:00Beat cram cheese, add 1-1/4 C sugar, beat 3 mins. Mix in flour, while beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust. Sprinkle Oreos, add rest of filling. Place pan in 425 oven for 15 mins. Reduce heat to 225 and bake for 50 mins Remove from oven, turn oven temp to 350. Stir sour cream, 1/4 C sugar and 1 t vanilla together, spread over cake, bake 7 mins more. Remove from oven, cool to room temp in draft-free place. Cover and refrigerate overnight or up to 3 days. Before serving remove sides of pan. Serve chilled. AA…;ˆ^ I# Š Orange-Butterscotch CheesecakeCheesecakes 0:00Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. DЪ…Q%Ú½¦^;úÌ´”pEÛ³ŽnD'ÖM#/_d3tablespoonsmargarine, meltedÖL_$1/2teaspooncinnamon"ÖK5_ Í1cupvanilla wafer crumbs%ÖJ;_Ý1cupwhipping cream, whipped&ÖI1_ó2teaspoonsgrated orange peelÖH_H1cupsugar(ÖG9_i24ouncescream cheese, softened(ÖF=_ Å1/2cupunsweetened orange juice!ÖE1_ 01env.unflavored gelatinÖD)_ç2cupsorange sectionÖC_H1/4cupsugar+ÖB=_ Å1 1/2cupsunsweetened orange juice!ÖA1_ 01env.unflavored gelatinÖ@^1teaspoonvanilla Ö?-^t1/4cupmargarine melted Ö>-^ p1/3cuplight corn syrup"Ö=1^Ì1/2cuppacked brown sugarÖ<^4largeeggsÖ;^1teaspoonvanilla%Ö:1^ó2teaspoongrated orange peel Ö9-^o3/4cupgranulated sugar)Ö8=^i24ouncecream cheese -- softened1Ö7!E^ ¿2tablespoonunbleached all-purpose flour"Ö61^Ì1/4cuppacked brown sugar#Ö53^d1/4cupmargarine -- melted-Ö4C^Ò1 1/4cupold fashioned oats uncooked ’’†jˆ_ G# Œs Orange Upside-Down CheesecakeCheesecakes 0:00Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. ø;ø@ˆa C# % New Zealand Kiwi CheesecakeCheesecakes0:00Servings: 10…Aˆ` E# Š# Northwest Cheesecake SupremeCheesecakes 0:00Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remolding rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. KÚ¼’gQêËœ~SèѬ…X+㻞uK'Öf9ci8ouncescream cheese, softened&Öe!/cd1tablespoonmargarine, meltedÖd!cH1tablespoonsugar%Öc7cÀ1/3cupgraham cracker crumbsÖb+b1cupchocolate chips%Öa9b©2cupsheavy cream -- whipped*Ö`=by14ouncessweetened condensed milk*Ö_=bi16ouncescream cheese -- softened$Ö^1b 01packageunflavored gelatin"Ö])b#4teaspoonsinstant coffeeÖ\b@1/2cupmilk+Ö[=b¹2 1/3cupsbutter; melted -- cooled:ÖZ]bÀ12ouncessemi sweet chocolate chips -- mini sized(ÖY7bÀ2 1/4cupsgraham cracker crumbsÖX 1a***** none *****,ÖWA`I21ounces(1 can) cherry pie fillingÖV!`1tablespoonvanillaÖU!`û1cupsour creamÖT`4largeeggs2ÖS#E` ¿3tablespoonsunbleached all-purpose flourÖR`H1cupsugar(ÖQ9`i32ouncescream cheese, softened'ÖP#/`d3tablespoonsmargarine, meltedÖO#`H3tablespoonssugar#ÖN7`À1cupgraham cracker crumbs …fˆb K# Šg Mocha Chocolate Chip CheesecakeCheesecakes 0:00In bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9" springform pan, covering bottom and 2 1/2" up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9" Cheesecake. …jˆc 7# ‹ Miniature CheesecakesCheesecakes0:00NOTE: Garnishes can include fresh fruit, or strawberry or apricot preserves.|Combine crumbs, sugar and margarine. Press rounded measuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. Oè™zd> ö˳–G!ñË´˜sI-æ¼’uO#×3fd1/3cupmargarine -- melted×!fH2tablespoonsugar'×7f ,1 1/4cupzwieback toast crumbs'×1eó1/2teaspoongrated orange peelÖ#e©1/4cupheavy creamÖ~e61/4cupbeerÖ} e4eggsÖ| +efinely shredded'Ö{?e†1cupvery sharp cheddar cheese"Öz#%ei4(8 oz) pkgscream cheeseÖy +eñvanilla extractÖx eE4egg yolks#Öw3e1/2cupbutter or margarineÖv /e7grated lemon peelÖu eHsugar#Öt/eµ1 1/2cupall-purpose flour5ÖsSds11 ouncesqua unsweeted chocolate -- meltedÖrd3largeeggsÖqd1teaspoonvanillaÖpdH3/4cupsugar(Öo9di24ouncescream cheese, softened'Ön#/dd3tablespoonsmargarine, meltedÖm#dH3tablespoonssugar#Öl7dÀ1cupgraham cracker crumbsÖkc 1largeeggÖjc1/4teaspoonvanilla&Öi/c71/2teaspoongrated lemon peel#Öh#cÍ1 1/2teaspoonslemon juiceÖgcH1/4cupsugar LL…0ˆd /# Š Marble CheesecakeCheesecakes 0:00Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.at oven to 425 degrees, F. 2. Press one third of the chilled dough evenly into the bottom of a 9 inch springform pan. Bake 8 - 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1 inch of top. Do not bake. 3. In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes. Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended. Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake 10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger. 6. Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill. Makes about 12 servings. rr‹ˆe 9# •1 Londonderry CheesecakeCheesecakes 0:00Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon grated lemon peel. With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 teaspoon vanilla to form a very stiff dough. Chill 30 minutes. Prehe· öö†ˆf ?# ‹3 Lime Delicious CheesecakeCheesecakes 0:00Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 C sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. PÜ¿¢~f< â»iS1÷Ì´lO1÷Í¢{P(×9ii16ouncescream cheese, softened$×1iÆ1package(20 oz) cookie mix(×9hi16ouncescream cheese, softened'×5h M1teaspoonlemon peel -- grated×hH1/2cupsugar×+h3largeeggs, separated×#hÍ1/3cuplemon juice×!h›1/3cupcold water!×1h¥1env.unflovored gelatin!×/hd1/2cupmargarine, melted×hH1/4cupsugar(×7hÀ1 1/2cupsgraham cracker crumbs×!gû10ouncesour cream× )g6eggs -- beaten×%gœ1teaspoonreal vanilla×gH2cupsugar$× Cg(store brand -- not philly)(× 5gi48 oz pkgscream cheese -- or 5$×  Ag žfrances nossen (swtk50b)$× 9f x2cupthawed whipped topping0× Kfª16ouncelight neufchatel cheese -- soft'× -f 71 1/2teaspoongrated lime peel×fH1/2cupsugar!×/f3largeeggs -- separated×!f Y1/4cuplime juice×!f›1/4cupcold water!×1f 01env.unflavored gelatinool, then refrigerate for about 2 hours. If you have used a springform pan, you can remove the cake and serve. I use the cake pan, so I freeze the cake in the pan. To de-pan, I turn a stove burner to high and move the pan around on the burner for about 45 seconds. Then I invert it over a plate. If the cake does not fall out of the pan, I give it another turn on the burner for about 10 seconds and try again. Sometimes, tapping the inverted pan on the bottom hastens the process. I then either wrap the cake and replace in freezer for later use or let it continue to defrost in the fri dge.|AH, I guess these instructions are too detailed for you, but someone else may need them. Anyway, this is a very basic, creamy cake...good served with canned toppings, fresh fruit, sauce of your choice, etc. It serves 10 to 16 people, depending on how many of them are watching their weight or cholesterol. Can be re-frozen. I like it as is, but my uncle has added hazelnuts to the batter. Who knows Formatted by Elaine Radis ¢¢ŒRˆg Q# ˜9 Lenny's Cheesecake (Len Loves Sin)Cheesecakes0:00So here's the recipe for a crustless cheesecake given to me by my friend of about 30 years; Len Simon.|Soften cream cheese and beat until SMOOTH. (I 'defrost' it in the nuker.) Add the sugar and vanilla and beat well. Add the eggs and sour cream. Pour batter into a buttered 10" round, 2" deep cake pan (or comparable springform). Place pan in another pan of water about 1/2" deep (I use my broiler pan) and bake @ 350 for 45 - 60 minutes or until top begins to turn a light toast color. The cake will not be set. Remove from oven and c» 0Ÿ0ˆ6ˆi ?#  Lattice Cherry CheesecakeCheesecakes 0:00NOTE: Cookie mix should be refrigerated Sugar Cooki¾„]ˆh =# ˆc Lemon Delight CheesecakeCheesecakes 0:00Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.e dough from the dairy.|Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. JåͧbBìÊ¢‚V=ÝÁ¦€Y=%ùÈ«nJ!×: =l-----joni's ssmw41a-----×9k3/4teaspoonvanilla×8#k©1/2cupheavy cream×7 +k ê1extra-large egg.×6Gki30ouncecream cheese -- at room temp.)×5!5k 13tablespooncornstarch -- sifted×4kH7/8cupsugar×3 +kÍgraham crackers$×2!+k 2tablespoonunsalted butter#×1#'ji28 oz. pkgs.cream cheese*×0!jû1cupsour cream×/jÖ1/4teaspoonsalt ×.-jo1/3cupgranulated sugar×-)j2lg.eggs -- beaten×,!j¹2tablespoonbutter×+j ˆ1/4cupkahlua)×*;j¯1 1/2cupsemi-sweet choc. pieces×) 5j-----cheesecake-----%×(!-jo1tablespoongranulated sugar×'+jã1/4cupsoftened butter(×&9j—1 1/3cupchocolate wafer crumbs(×% Kj-----chocolate crumb crust-----×$ 3jlinda gross-hxvh61a+×#?iI21ounces(1 cn) cherry pie filling×"i3largeeggs#×!)ig1/4teaspoonalmond extract× iH3/4cupsugar×!iû1cupsour cream …mˆj S# Šm Kahlua Fantasy Chocolate CheesecakeCheesecakes 0:00*Soften cream cheese, and cut in pieces. Prepare chocolate crumb crust and press firmly in a 9" springform pan. Preheat oven to 350 deg.. In a small saucepan, over med. heat, melt choc. with Kahlua and butter. Stir until smooth. Set aside. In bowl, combine eggs, sugar and salt. Add sour cream; blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in choc. mixture. Turn into prepared crust. Bake 35 min. or until filling is barely set in center. Turn off heat, and let stand in oven for 15 min. with door open. Then take out of oven and let stand at room temp. 1 hr. Refrigerate several hrs. or overnight. You can garnish with whipped cream and choc. shavings. ²²†Jˆk 3# ŒG Junior's CheesecakeCheesecakes0:00Liberally grease the side and bottom of an 8-inch springform pan with the butter. Crush to powder enough graham crackers to lightly coat the bottom. Coat the bottom with the cracker crumbs and refrigerate the pan until ready to use. Mix the sugar with the cornstarch. Add the cream cheese and stir to blend well; stir in the egg and blend again. Add the heavy cream, a little at a time, and mix. Stir in the vanilla. Spoon batter into prepared pan. Preheat the oven to 450 degrees F. Bake for approximately 40 to 45 minutes, until the top is golden brown. Transfer the cheesecake to a rack and let it cool for 3 hours. Makes 1 8-inch cheesecake. Developed by baker Eigel Peterson in 1950. From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B.of0flrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôúpˆ4rˆ6wˆ7xˆ9{ˆ:}ˆ;~ˆ<ˆ=‚ˆ?„ˆ@…ˆBˆˆCŠˆD‹ˆEŒˆFŽˆHˆI’ˆJ“ˆK•ˆL–ˆM˜ˆN™ˆO›ˆPœˆQžˆRŸˆS ˆT¢ˆV¥ˆW§ˆX¨ˆZ«ˆ\­ˆ]®ˆ^°ˆ_±ˆa³ˆb´ˆc¶ˆd¸ˆe¹ˆf¼ˆg½ˆiÀˆjÁˆkÈmƈnȈoʈq͈rΈsЈtшuÓˆvÔˆwÖˆx׈zÙˆ{Úˆ|܈~݉߉à‰â‰ä‰å‰ç‰ é‰ ê‰ ì‰í‰î‰ð‰ñ‰ò‰ô‰õ‰ö‰ø‰ú‰û‰ü‰þ‰ÿ‰ ‰!‰"‰$‰%‰'‰) ‰* ‰+ ‰,‰.‰/‰0‰1‰2‰4‰6‰7‰9 ‰:"‰;$‰<%‰>)‰?*‰@,‰A-‰C šVš‰0ˆm K# ‘{ Irresistible Company CheesecakeCheesecakes 0:001. Preheat oven to 350 F 2. FOR CRUST: Combine cookie mix, contents of buttery flavor packet from Mix and 1 egg in large boÅ…&ˆl 5# ‰} Joni "A"S CheesecakeCheesecakes 0:00Grease 9 inch spring form pan and dust with graham cracker crumbs. sieve cottage cheese into bowl, add soft cream cheese and beat on high speed until well blended and creamy. Beating at high speed add sugar, then eggs, Reduce to med speed and add corn starch, lemon and vanilla. Beat until well Blended. Add melted butter(or marg) and sour cream. Beat until smooth. Pour into Pan. Bake in 325 degree oven about 1 hour and 10 minutes. Or until firm around edges. Turn off oven and let cake stay in oven for 2 hours. Remove and cool completely on wire rake. Chill before removing side of pan. Good Luck and Enjoy from Joni in S.Jersey eÞ²Šp^B$ä·œlUD'ôÜ¿›~V"áµwe×V n2Eggs#×U3n22/3cupBisquick baking mix×TnH3/4cupSugar)×S In x2Cream cheese packages -- see *$×R Am+mint leaves -- for garnish×Q 'm¼cake frosting1×P!Emk3tablespoonduncan hines chocolate layer%×O Cm strawberries(fresh)-garnish×Nm1teaspoonvanilla!×M 9m3eggs -- lightly beaten×L!mh2tablespoonflour×KmH3/4cupsugar0×JImi3package(8oz) cream cheese -- softened×I /m-----filling-----×H m 1egg×G !mÆcookie mix-×FCm¹1packageduncan hines chocolate chip×E +m-----crust-----*×DAl:1/2cupmelted butter or margerine×Cl1teaspoonvanilla ×B!#lÍ2tablespoonlemon juice×A#l q1/3cupcorn starch×@!lû1pintsour cream×? l4eggs×>lH1 1/2cupsugar%×=5li16ouncecream cheese(2 pkgs))×<?l /1poundsmall curd cottage cheese×; 7lÀgraham cracker crumbswl. Stir until thoroughly blended. Press into bottom of ungreased 9" springform pan (see tip). Bake at 350 F for 17-20 minutes or until set and edge is light brown. remove from oven. INCREASE OVEN TEMPERATURE TO 450 F. 3. FOR FILLING: Place cream cheese in large bowl. Beat at low speed with electric mixer; add sugar and flour gradually. Add beaten egg and vanilla extract, mixing ONLY until incorporated. Pour filling onto warm crust. Bake at 450 F for 10 minutes. REDUCE OVEN TEMPERATURE TO 250 F. Bake for 28-33 minutes longer or until cheesecake is set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate for 2 hours or until ready to serve. 4. To serve, remove sides of pan. Garnish with strawberry halves around edge of cheesecake. Heat Chocolate frosting until thin, drizzle over strawberry halves. Garnish with mint leaves, if desired. TIP: If your springform pan no longer seals tightly, cover the outside bottom and sides of pan with aluminum foil before using. ùù†ˆn K# ‹! Impossible Chocolate CheesecakeCheesecakes0:00* 8-oz packages, cubed and softened|** 2 1-oz squares, melted|*** Or any other coffee-flavored liqueur.|Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate.|Bake at 350 degrees for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake.|Chill 3 hours before serving.|YIELD: One 9-inch pie.|CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahlua and vanilla; cool.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98 >Õ«†`=éË­ˆpI7ÿᵚ|^Cñ½š~[>×q -p›cold water -- ** ×p!#pÍ1tablespoonlemon juice×opÖ1/8teaspoonsalt ×n 7pE2egg yolks; large -- *1×m!Epš4tablespoonsweet butter -- no margarine ×l'p -1teaspoonbaking powder,×kAp ø1 1/2cupunbleached flour -- sifted×j +p-----crust-----×io2teaspoonsvanilla×h#oH2tablespoonssugar×g!oû1cupsour cream)×f5o M1/2teaspoonlemon peel -- grated×eo2teaspoonsvanilla5×dSoi16ouncescream cheese -- cut in 1-inch cubes×c o2eggs$×b5o1/2cupBisquick. baking mix×aoH3/4cupsugar"×`+nñ1teaspoonVanilla extract×_!n‡1tablespoonKahula×^#nH2tablespoonsSugar*×]An1ounceSemisweet chocolate square$×\ ?nû1Sour cream -- 8-oz carton ×[ ;n***CHOCOLATE TOPPING***#×Z)ng1/2teaspoonAlmond extract"×Y+nñ1teaspoonVanilla extract'×X#/n‡2tablespoonsKahula -- see ***(×W Gnã2Semisweet chocolate -- see ** nn…ˆo 7# ‰K Impossible CheesecakeCheesecakes0:00Heat oven to 350 degrees.|Grease 9" pie plate.|Place 3/4 cup sugar, baking mix, eggs, cream cheese, 2 tsp. vanilla and lemon peel in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth about 3 minutes.|Pour into pie plate.|Bake just until puffed and center is dry, about 30 minutes. (Do not overbake).|Mix sour cream, 2 Tbsp. sugar and 2 Tsp. vanilla. Spread carefully over top of cake, cool.|Refrigerate until chilled, at least 3 hours.|Serve with sweetened strawberries if desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d by Barb on 4/7/98he dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Com bine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. .….ŠKˆq M# ”/ How To Bake A Perfect CheesecakeCheesecakes0:001. Wrapping the pan with foil keeps it watertight.|2. If you grease the sides of the pan first, the surface will not crack when the cake starts to shrink on cooling. (It always shrinks a little).|3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day aÌŠoˆp 5# • Hungarian CheesecakeCheesecakes 0:00* Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~------------------------------------------------------ ~----------------- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add tÉ QàÁ¦€V;ǫ̂”yF(èÍ©•h@, ðÒ¿˜yQ%Ø Es-----------pastry-----------Ø )rÝ1pt.whipping cream$Ø 5r41/2cupbailey's irish creamØ  r 3cocoaØ %r2env.knox gelatinØ rH1 1/2cupsugarØ 5r û5jumbo eggs separatedØ r §on high%Ø Crøand softened in a microwave*Ø?ri24ouncecream cheese -- unwrappedØ rˆfilling!Ø ;rÿbake at 350 for 10 minsØ )r¿springform pan%Ø Cr mix and pat into bottom andØrH1/3cupsugar× -r¹6butter -- melted0×~ArÍ1 1/2packagegraham crackers -- crushed×} +r-----crust-----×| rvcdt13a!×{ =q-----tips from rita-----%×z Eq-----rita taule btvc62a-----×yp¦1/2cupraisins*×xEp°1cupcrushed pineapple -- drained×w!pû1cupsour cream'×v5p[1teaspoonlemon rind -- grated#×u3pH1/4cupsugar -- granulated×t 'p4eggs -- large×s)pt2cupcottage cheese×r 5p-----cheesecake-----head of serving and leave it in the springform till I'm ready to use it.|4. The water bath pan must NOT be higher than the springform pan or it will slow down baking. Also, put no more than 1" of water in the pan.|5. Check oven temperature for accuracy.|6. When cheesecake is done, turn oven off, DO NOT OPEN DOOR, let sit for 1 hour. Then remove, place on a rack, and let cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.|7. Use 1 Tablespoon cornstarch per 2 (8 oz) packages of cream cheese. Use Philadelphia brand cream cheese. It is the best and works EVERY time.|8. IMPORTANT: Use the egg size specified. If none is specified, use large (not jumbo or extra-large) size.|Reetz says if all of these tips are followed, you should have a fabulous, non-falling cheesecake. She had to research all of this great information because as she says "cause I hate to tell you this - but, I get a perfect cheesecake every time." And I don't doubt that for a minute, Reetz. Liz Jones yy…ˆr K# ‰! Bailey's Irish Cream CheesecakeCheesecakes 0:00Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. zz‡ˆs =# - Baked Vanilla CheesecakeCheesecakes0:00Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350F. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. HÙ”fH7íɳ˜{^<%þÚ°˜r[9ñÓ®“^HØ+uh1cupflour2Ø*Iu23 1/2ouncemacadamias -- crush in blenderØ) +u-----crust-----"Ø( ?u-----patti - vdrj67a-----Ø'#t2tablespoonswaterØ&!td1tablespoonmargarine$Ø%5t–1/3cupmilk chocolate chipsØ$+tÁ1/4cupchopped walnutsØ#t2largeeggs#Ø"3t1/2cupmashed ripe bananasØ!tH1/2cupsugar'Ø 7tþ16ouncescream cheese softened!Ø/td1/4cupmargarine, melted$Ø9t—1cupchocolate wafer crumbsØs@1/2cupmilkØ+sñ5dropsvanilla extractØ!s 11/4cupcornstarchØ +s3eggs; separatedØsH1 1/4cupssugarØsœ1/4cupoil!Ø%si1 1/2poundscream cheese%Ø Es----------filling-----------Ø#s 4tablespoonsice waterØ s 1eggØ#sH2tablespoonssugar+Ø!9s¹1tablespoonbutter; (add to above)+ØCs¹1/2cupbutter, cut in small piecesØsÖ1pinchsalt$Ø/sµ1 2/3cupsall-purpose flour ÃÄ9ˆt 7# ˆ! Banana Nut CheesecakeCheesecakes 0:00Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim of pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. °°†Lˆu I# Œ5 Blueberry Cheesecake MacadamiaCheesecakes 0:00CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~. 1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes. 2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving. TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate. VÓ¨‰]@* ìÑ´•xV4è½”|e6㺔vVØFw$1/2teaspooncinnamonØE#wH3tablespoonssugar#ØD7wÀ1cupgraham cracker crumbs&ØC Evfrozen whipped toppingthawed*ØB?vI21ouncecherry pie filling (1 cn)#ØA)vg1/4teaspoonalmond extract,Ø@Ev¯6ouncesemi-sweet chocolate chips *Ø?v2largeeggsØ>vH2/3cupsugar&Ø=7vþ16ouncecream cheese softened(Ø<!3vd3tablespoonmargarine -- melted$Ø;9v—1cupchocolate wafer crumbs"Ø:!'u3tablespoonwater -- coldØ9!!u 11tablespooncornstarchØ8/ud2cupfresh blueberriesØ7 /u-----topping-----Ø6u1/2teaspoonvanillaØ5!uH2tablespoonsugarØ4!uû1cupsour creamØ3 3u-----2nd layer-----Ø2 /u4eggs -- room tempØ1uH1cupsugarØ0u1teaspoonvanilla)Ø/=ui24ouncecream cheese -- softenedØ. 3u-----1st layer-----(Ø-=uš1/2cupsweet butter -- softened*Ø,Auÿ1/4cupbrown sugar -- pack firmly ´´„Hˆv K# ˆ+ Black Forest Cheesecake DelightCheesecakes 0:00* Chocolate Chips should be melted.|Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. QQ…+ˆw /# Š Autumn CheesecakeCheesecakes 0:00Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. Zܱ™‚c6þÝ»£^3æÏ¥{V0ìйZ0ØaEy°8 1/2ouncecrushed pineapple -- drained)Ø`?yU1/2cupmacadamia nuts -- toastedØ_y2largeeggsØ^!y@2tablespoonmilkØ]yH1/3cupsugar)Ø\=yi16ouncecream cheese -- softened#Ø[3yd1/4cupmargarine -- melted"ØZ5y Í1cupvanilla wafer crumbs'ØY;xó1/4cupalmond flavored liqueur'ØX7x16ouncescanned peach halves *ØWx3largeeggs2ØV#Ex ¿3tablespoonsunbleached all-purpose flourØUxH3/4cupsugar(ØT9xi24ouncescream cheese, softened,ØSEx ¿3/4cupunbleached all-purpose flourØRx 1largeeggØQxH1/3cupsugarØP#xd3tablespoonsmargarineØO)wŸ1/4cupchopped pecansØNw$1/2teaspooncinnamonØMwH1/3cupsugar*ØLCw­4cupsthinly sliced peeled applesØKw1/2teaspoonvanillaØJw2largeeggsØIwH1/2cupsugar(ØH9wi16ouncescream cheese, softened!ØG/wd1/4cupmargarine, melted …hˆx ?# Šw Amaretto Peach CheesecakeCheesecakes 0:00* Peach halves should be drained, and then pureed.|Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. 55ƒfˆz 1# ‡ Italian CheesecakeCheesecakes0:00Cream the cheeses together, add egg yolks, sugar, cognac and vanilla. Pour into prepared pie crusts .Bake at 375 F for 30 minutes or until tester inserted in center comes out clean. Makes 2 pies. Note: Amaretto, frangelica or other liqueurs may be substituted for the cognac. For a plain cheesecake, use only the vanilla. Chopped pecans or other nuts may be added. From the Dallas Morning News, by Waltrina Stovall. Formatted by Marge Nemeth.ƒ]ˆy -# †s Aloha CheesecakeCheesecakes 0:00Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. HÚ«|S;ôË°ƒZ9ñÇ–~a=ôË­|H1ØzM|:3poundschicken wings -- tips removed at.ØyK{¶1pintripe strawberries -- slice thinØx /{–membranes removed&Øw?{z1lgnavel orange -- sectionedØv{1teaspoonvanilla)Øu1{Û1 1/2teaspoongrated orange zest!Øt!%{!2tablespoonorange juiceØs!{h1tablespoonflourØr{H1/3cupsugar.ØqI{A8ounceneufchatel cheese -- room temp'Øp9{‰16ouncelow-fat cottage cheeseØo 5{-----cheesecake-----%Øn C{Kvegetable-oil cooking sprayØm!{1tablespoonegg white&Øl+{ 1 1/2teaspoonground cinnamon*ØkE{ž1cupfinely crushed vanilla waferØj +{-----crust-----&Øi?zD29"prepared crumb pie crustsØh!z2tablespoonvanilla%Øg!-z2tablespooncognac or brandyØfzH1/2cupsugar&Øe CzE3egg yolks -- lightly beaten,Ød=zð1 1/2poundpart-skim ricotta cheese,ØcEz £8ouncemascarpone( or cream cheese)#Øb7y^1medkiwi peeled -- sliced !!‡[ˆ{ Q# ŽK Orange Cheesecake And StrawberriesCheesecakes 0:00Preheat oven to 350 F. Combine the vanilla wafer and cinnamon in a bowl. In a separate bowl, whisk the egg white until foamy, blend it into the crumbs with a fork. Spray a 9-inch springform pan with a vegetable-oil cooking spray. press the crumbs in an even layer in the bottom of the prepared pan. Bake 10 minutes. Cool. reduce the oven temperature to 300 F. In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, orange juice, orange zest and vanilla extract until very smooth. Spoon into the prepared crust and smooth the top with a rubber spatula. Bake until set in the center, about 35-40 minutes. Cool in the pan. Refrigerate until cold. Loosen the sides of the cake with a small rubber spatula and remove the pan rim. Combine the orange sections and strawberries. Cut the cheesecake into thin wedges and spoon some fruit on each serving. Makes 12 servings with 137 calories per serving. >>‡>ˆ| K' Ž Beaujolais-Glazed Chicken WingsChicken Wings$0:001. Place split wings in a large shallow nonaluminum pan. Mix soy, orange juice, red wine, garlic and gingerroot together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.|2. 375. Line a baking pan with foil. Coat a cooking rack with vegetable cooking spray and place rack in baking pan.|3. Drain chicken and arrange on rack. Roast for 45 minutes, turning wings once. Remove from oven, but do not turn off the oven.|4. Combine jelly, 2 T red wine, and grated zest in small pan medium heat. Stir until jelly is melted. Brush wings generously with the glaze and return to oven for 10 minutes. Turn and brush again with glaze. Bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool 5 minutes. Can be baked up to a day ahead and reheated.|5. Arrange in overlapping rows. Sprinkle with julienned zest. Serve warm mâƧqZ6Þ°wcB*ùáÁ¢€fE)öÑ·…mÙ~1/2cupwaterÙ~H1/2cupsugarÙ~÷1/2cupvinegarÙ~g1/2cupketchup"Ù'~ 1/4teaspoongarlic powder0ÙC~ì1/2teaspoonfreshly ground black pepperÙ~Ö1/2teaspoonsaltÙ'~:24wholechicken wingsÙ}÷1/4cupvinegarÙ #} g4tablespoonssoy sauceÙ #}x4tablespoonscatsupÙ '}ý1/2cupchicken brothÙ }H3/4cupsugarÙ  #}ä2beaten eggsÙ #} qcorn starchÙ #} Àgarlic saltÙ'}:3poundschicken wingsÙ |+garnish6Ù!O|x1tablespoonorange zest -- thin julienne, for+Ù#7|x2tablespoonsorange zest -- grated'Ù#/|G6tablespoonsred currant jelly+Ù#7|†2tablespoonsgingerroot -- chopped!Ù-|´3clovesgarlic -- mashedØ !|Beaujolais3Ø~S|ÿ2/3cupplus 2 T dry red wine -- preferableØ}%|!1/3cuporange juiceØ|| g1/3cupsoy sauceØ{ /| rjoints into 2 pcs   pˆ~ E' ‚} Sweet And Sour Chicken WingsChicken Wings 0:00Preheat oven to 350 F. Season wings with salt, pepper and garlic powder. Place in a shallow baking dish and bake for 15 minutes. in a small saucepan, combine ketchup, vinegar, sugar anƒ|ˆ} =' ‡ Sweet Sour Chicken WingsChicken Wings0:00Cut wings in three pieces. Cook wing tips in water (to cover) to make broth. Sprinkle chicken wings with garlic salt. Let stand one hour. Roll in cornstarch, then in beaten egg. Fry until brown and crisp. Put in single layer in flat pan. Make sauce with rest of ingredients, including broth made from chicken wing tips, cook until sugar melts, then pour over chicken wings. Bake at 325F about one hour. Baste and leave uncovered during last 15 minutes. ¥M¥ƒ$‰ I' …a Saucy Sweet Sour Chicken WingsChicken Wings0:00Cut each wing in half; place in large resealable bag; add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally. Heat oven to 375:. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade.ƒ/ˆ 5' † Sesame Chicken WingsChicken Wings0:00Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot. CÈ·—oO( æÄšwY1çϹ¡‡mLÝĬ…_CÙ3 '‚:12chicken wings#Ù23û2/3cupsour cream -- dairy$Ù1+ÿ1/4teaspooncumin -- groundÙ0µ1/4cuphoneyÙ/x1/3cupcatsup Ù.1»1cuppace picante sauceÙ- ':12chicken wings-Ù,=€Ä1/2teaspooninstant chicken bouillonÙ+#€ À1teaspoongarlic saltÙ*€÷1/4cupvinegarÙ)€g1/4cupketchupÙ(€H3/4cupsugarÙ'€œ1/4cupoilÙ&€1/2cupwaterÙ% 1€-----marinade-----)Ù$ G€:12chicken wings -- tips removed%Ù#7»1/2cupsesame seeds (approx)Ù"#H2tablespoonssugar Ù!#!S2tablespoonssesame oil'Ù #/¥3tablespoonsfresh lemon juiceÙ# g3tablespoonssoy sauce$Ù-–2teaspoonsground corianderÙÖ2teaspoonssalt$Ù/•1teaspoonred pepper flakesÙ 1J1onion -- quartered%Ù9¥1inchfresh ginger -- peeledÙ#´20millilitersgarlicÙ zwing)5Ù _š36chicken drumettes (bottom part of chicken 77‡E‰ K' Ž! San Antonio Style Chicken WingsChicken Wings0:00Cut wings in half at joints; discard wing tips. Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once. Drain chicken, reserving marinade. Place on rack of foil-lined broiler pan. Bake at 375F. for 30 minutes. Brush chicken with reserved marinade; turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes.* Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or until sauce looks dry. Spoon sour cream into small clear glass bowl; top with remaining 2/3 cup picante sauce. Serve with chicken. Makes 24 appetizers.*At this point, chicken may be refrigerated up to 24 hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to 5 minutes. Turn; broil 4 to 5 minutes or until heated through. ‚z‰ M' … Parmesan Chicken Wings OreganataChicken Wings 0:001. Preheat oven to 350F. In a paper bag, combine cheese, parsley, paprika, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter in a shallow bowl. 2. Dip chicken pieces into butter, then place in a paper bag and shake to coat. Place chicken on foil-lined baking sheet and bake 45 minutes. Serve hot.n‰ 5' ƒ Puffed Chicken WingsChicken Wings0:00Add wings to marinade for at least one hour. Combine dry ingredients, stir in egg and milk. Pat wings dry. Dip in batter. Drip off excess. Heat oil 350. Fry few wings at a time, 3-4 minutes. Tâ¼’uR6ܹ¢uM/ éÍ }O6 ìΫƒT,ÙN5„P1 1/2teaspoonsworcestershire sauce%ÙM!-„H1tablespoonred wine vinegar ÙL-„I1/4cuporange marmaladeÙK#„ý1/3cupchili sauceÙJ 1„-----marinade-----)ÙI G„:12chicken wings -- tips removedÙH %ƒ Útips removed+ÙGCƒ:1poundchicken wings -- disjointed ÙF-ƒ¹1/2cupbutter -- melted*ÙE7ƒ Œ1/4teaspoonfreshly ground pepperÙDƒÖ1/4teaspoonsalt ÙC#ƒ"1/2teaspoondried basil ÙB'ƒg1teaspoondried oreganoÙAƒ¶2teaspoonspaprika%Ù@#+ƒ2tablespoonschopped parsley*Ù?Eƒÿ1cupgrated parmesan cheese (4oz)Ù>‚@1/2cupmilk Ù= 7‚ 1egg -- lightly beaten"Ù<'‚ -1/4teaspoonbaking powderÙ;‚h1/2cupflourÙ:!‚ 11/2cupcornstarchÙ9 -‚-----batter----- Ù8#!‚S2tablespoonssesame oilÙ7!‚K1/2cupdry sherry'Ù65‚†1teaspoongingerroot -- minced#Ù5-‚´1teaspoongarlic -- mincedÙ4 1‚-----marinade----- òTò‚^‰ 1' „m Taco Chicken WingsChicken Wings 0:00* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins.ƒ(‰ U' …] Zesty Orange Barbecued Chicken WingsChicken Wings0:00Cut each wing in half; place in large resealable bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375:. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade. KÛ³ŽiG"ó¼§v\1 éϯ‡_9㞃fKÙiˆÖ2teaspoonssaltÙh!ˆ 11/4cupcornstarchÙg 'ˆ:8chicken wings!Ùf ;‡»sesame seeds -- toastedÙe'‡:5poundschicken wingsÙd'‡1/4cupvegetable oilÙc‡67ouncesbeerÙb#‡ÿ1/4cupbrown sugar#Ùa-‡ 1teaspoonginger -- grated%Ù`#+‡J2tablespoonsonion -- minced%Ù_7‡´1clovegarlic -- minced fineÙ^+‡»1cuppineapple juiceÙ]‡ g1cupsoy sauceÙ\'† µ1/2cupbutter melted%Ù[5†¹2poundschicken wings cut up(ÙZ3†â1/2teaspoonfresh ground pepperÙY†Ö1teaspoonsalt.ÙX!?† 1tablespoonfresh oregano or marjoramÙW †…1parsley4ÙV!K†ú1tablespoonheaping -- finely chopped fresh,ÙUI†«1cupfreshly grated parmesan cheese"ÙT5… ]1jar(16oz) taco sauce **ÙS-…a2cupsdry bread crumbs"ÙR5…l1envtaco seasoning mix *"ÙQ'…:2 1/2poundschicken wings%ÙP-„%1/4teaspoonprepared mustard"ÙO'„ 1/4teaspoongarlic powder gLgƒa‰ /' †u Ono Chicken WingsChicken Wings0:00Cut off and discard the small tip of each wing. Cut main wing at joint. Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight. Be sure sauce overs all pieces. Drain and save marinade. In large skillet, heat a small amount of oil and brown chicken on all sides over medium. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary.ƒ0‰ 9' † Parmesan Chicken WingsChicken Wings0:00Preheat oven to 375 deg. Mix cheese,parsley,oregano,salt and pepper together and place on a dry tray. Dip each piece of chicken into the butter,then roll in the cheese mixture,coating well. Place on a greased baking sheet. Bake for 45 minutes,turning when brown. Wings will freeze well. Thaw in refrigerator,and heat in a 375 deg. oven. Makes 4 main course or 8 appetizer servings. ??‡=‰ e' w Napa Valley Chicken Wings With Wine DressingChicken Wings0:00Disjoint chicken wings, discarding bony tips. Push flesh to boney end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pieces to flatten so they will stand upright. Dredge chicken in cornstarch mixed with 2 teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to depth of 1/2 inch in heavy skillet and fry chicken until golden brown and tender, about 7 minutes on each side. Drain on paper towels and freeze or refrigerate if not to be used at once. To make dressing, combine oil, vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season to taste with salt and pepper. Blend well. Combine tomato slices, green pepper and onion slices with dressing and mix well. To serve, bring chicken wings to room temperature and arrange upright over tomatoes in shallow casserole. Cܾ›[:ôשyH-Ý¥bP/ïʦ‚fC Ú+‰»6ouncespineapple juiceÚ‰ g1/2cupsoy sauce!Ú%‰ Õ1/4teaspoonblack pepper!Ú/‰/1/8cuponions -- chopped"Ú'‰ 1/2teaspoongarlic powder%Ù-‰ 1/2teaspoonginger -- groundÙ~‰H1/4cupsugarÙ}'‰:2poundschicken wingsÙ| ˆ rings+Ù{?ˆJ1/2smallonion -- thinly sliced inÙz ˆ Ncrossway5ÙyQˆ1/2mediumgreen bell pepper -- thinly sliced"Ùx ?ˆ& thinly sliced crosswise(Ùw=ˆ=1smalltomato; peeled -- seededÙv )ˆÖsalt -- pepper.Ùu?ˆ{1/2teaspoondried tarragon -- crushed-Ùt=ˆg1/2teaspoondried oregano -- crushed+Ùs9ˆ"1/2teaspoondried basil -- crushedÙrˆH1/2teaspoonsugar Ùq#ˆ ‚1/2teaspoondry mustard Ùp 9ˆ1garlic clove -- mashedÙo)ˆŽ3/4cupdry white wine#Ùn7ˆ_1cuptarragon wine vinegarÙmˆÿ1cupolive oil Ùl ;ˆ-----wine dressing-----Ùk /ˆœoil -- for frying!Ùj%ˆ1/2teaspoonwhite pepper Ó4Ó‚]‰ 3' „i Easy Teriyaki WingsChicken Wings0:00Remove wing tips from chicken and cut apart at joint. Combine remaining ingredients. Marinate chicken in shallow baking dish overnight, turning occasionally. Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40-45 minutes, basting occasionally with marinade.\‰ 9' ‚a Guerrini Chicken WingsChicken Wings0:00Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown.h‰ 9' ‚y Hawaiian Chicken WingsChicken Wings0:00Remove wing tips from chicken and cut apart at joint. Combine remaining ingredients. Marinate chicken wings for at least 24 hours. Preheat oven to 375. Bake for 1 hour. Serve warm. _Ò³fH6öÊ¥ŠqL(öØ·–~_8&óУƒ_!Ú ##Í3tablespoonslemon juiceÚ':1poundchicken wings*Ú;Œ1teaspoondried basil and oregano Ú-Œa1/2cupdry bread crumbs0ÚOŒ B2cupsparmesan cheese -- freshly gratedÚ Œ4eggs$Ú+Œ1/4teaspoonsalt and pepperÚŒ¶1/2teaspoonpaprikaÚŒh1/2cupflourÚ'Œ:4poundschicken wingsÚ'‹:2poundschicken wingsÚ#‹Í1/4cuplemon juiceÚ‹ g1/4cupsoy sauceÚ‹œ1/4cupoil!Ú##‹ÿ2tablespoonsbrown sugar"Ú'‹ 1/4teaspoongarlic powderÚ‹x1/4cupcatsupÚ )Šoil for frying"Ú ;Š¯2green onions -- chopped)Ú !5Šú1tablespoontoasted sesame seedsÚ #ŠH4tablespoonssugarÚ #Š g5tablespoonssoy sauceÚ  Š2eggsÚ #Šh4tablespoonsflour'Ú#-Š´20millilitersgarlic -- minced Ú#!Š 17tablespoonscornstarchÚŠÖ1 1/2teaspoonssalt+ÚAŠ:2poundschicken wings -- (to 3 lb) jj…‰ I' ‰= Crunchy Parmesan Chicken WingsChicken Wings<0:00Remove tips from chicken wings and reserve for stock if desired; separate wings at joints. In shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish, combine cheese, bread crumbs, basil and oregano. Dip wings into flour mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings can be prepared to this point, placed on rack, covered and refrigerated for up to 4 hours.) Arrange wings on greased rimmed baking sheets. Bake in 375F oven for 35-40 minutes, turning once, or until golden brown and crisp. Makes about 60 pieces. „_‰ 7' ˆi Broiled Chicken WingsChicken Wings0:00Remove tips from wings; cut wings into 2 pieces, and place in a shallow dish. Combine lemon juice, soy sauce, and onion powder; pour over chicken. Cover and marinate wings in refrigerator several hours or overnight. Drain chicken wings, reserving 1 tablespoon marinade; place wings on a foil-lined broiler pan. Sprinkle with salt and pepper. Combine reserved marinade, honey, and catsup, stirring well; brush half of mixture on chicken wings. Broil 6 to 7 inches from broiler for 7 minutes. Turn and brush with remaining sauce; broil 7 additional minutes. LÞº~aCìË©ŒpP3÷Ó®”l>ä°ˆfLÚ<‘‹1cupcoca-colaÚ;'‘:1packagechicken wings%Ú: A-2green onion -- cut 1" pcs.1Ú9I 1teaspoonginger -- finely chopped freshÚ8 +J1onion -- slicedÚ71cupwater$Ú6+81/4teaspoonmsg -- optional+Ú5; g3teaspoonssoy sauce -- sweet dark%Ú41´1teaspoongarlic; -- choppedÚ3—1/4cupveg oil"Ú2 ;×8chicken -- wings-washed!Ú1-´6clovesgarlic -- minced!Ú0 9¯6green onions -- mincedÚ/µ1/4cuphoneyÚ.!K1/4cupdry sherryÚ-'‡1/3cupcider vinegarÚ, g1/2cupsoy sauceÚ+!M3/4cupplum sauceÚ*%w1 1/4cupshoisin sauceÚ)':4poundschicken wings Ú(+Ž1bottlecrystal's sauce1Ú'MŽ:3poundschicken wings -- salt and pepperÚ&!x1tablespooncatsupÚ%!µ1tablespoonhoneyÚ$ 1¦pepper -- to tasteÚ# -Ösalt -- to taste!Ú"%^1/8teaspoononion powderÚ!# g3tablespoonssoy sauce 77ƒE‰ 7' †5 Buffalo Chicken WingsChicken Wings 0:00Lop the tips off the chicken wings and cut into drumettes. Discard tips or use for stock. Bake drumettes in a flat pan at 350 degrees for 25 minutes. Drain pan juices into stock pot for future use. Add Crystal's Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by mixing and arrange all on a platter while piping hot. The wings are traditionally served with bleu cheese and celery. ¤¤„X‰ ?' ˆS Center Club Chicken WingsChicken Wings0:00Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard. Mix all other ingred in large bowl. Add chicken and coat well. After refrigerating coated chicken for at least 24 hrs, preheat oven to 375 degrees. Line baking pan with foil and place rack over foil, first coating rack with cooking spray. Drain chicken, reserving liquid. Place chicken on rack and roast for 30 min. Baste, turn wings and return to oven for an additional 30 min. k k‰ '' w Chicken WingsChicken Wings0:00Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325F oven until done, approximately 1 hour.ƒo‰ 7' ‡ Chicken Wings W/SauceChicken Wings0:00Directions: Cook chicken wings in water on high heat for 10-12 minutes. Add oil and cook for 15 minutes on medium heat or until chicken is brown on both sides. Reduce heat to med high, drizzle all wings with sweet dark soy sauce one tbsp at a time. Stir 4 or 5 times. Make sure that all wings are coated. Add remaining ingredients. Simmer on low heat for 5-8 minutes. Remove from heat. Let stand 3-4 minutes. Serve warm with hot cooked rice. Féг“gO%ùЛ[=öÜÀ¨…bC ø¶•iF ÚW 9• ÷into cloves and peeled)ÚV?•Ë3headsfresh garlic -- separatedÚU'•:2poundschicken wings?ÚT s”:18chicken wings (about 3 lb.) -- disjointed with tips%ÚS C”vegetable oil -- for frying ÚR-”’1/4cuphot pepper sauceÚQ#”¹6tablespoonsbutter ÚP ;”-----chicken wings----- ÚO#“ ‚1/2teaspoondry mustardÚN“3/4cupwaterÚM#“ÿ1cupbrown sugarÚL“ g1cupsoy sauce#ÚK3“1/2cupbutter or margarineÚJ'“:3poundschicken wingsÚI’¦1/8teaspoonpepper!ÚH%’T1/2teaspoonground cuminÚG’Ö1/2teaspoonsalt2ÚF#E’ Ð2tablespoonsunbleached all purpose flour&ÚE;’%1/2cupblue or yellow cornmeal)ÚD#3’2tablespoonsbutter or margarine'ÚC C’:10chicken wings (about 2 lbs)ÚB #’õor to taste)ÚA?’Ù1/2cupcrushed red pepper flakesÚ@'’1/4cupvegetable oilÚ?!’ Y1/4cuplime juiceÚ>‘¹1/4cupbutterÚ=‘x1cupcatsup â↉ C' ‹S Blue Cornmeal Chicken WingsChicken Wings0:00Contributed to the echo by: Rich Harper Blue Cornmeal Chicken Wings Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarine in rectangular pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more. /ž/„k‰ i' ˆO Buffalo Chicken Wings With Blue Cheese DippingChicken Wings$0:00Hot pepper sauce 1. Melt butter in a small saucepan. Add hot sauce and remove from heat. 2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels. 3. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce. Sauce: In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.‚^‰ U' „I Betty White's Chicken Wings PacificaChicken Wings0:00Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375: for 1-1/4 to 1-1/2 hours, turning occasionally. Drain on paper towels. €€„|‰ G' ‰ Garlicky Gilroy Chicken WingsChicken Wings0:00Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60min MÑ©‚W5çɯdD&ᵎrO*éÚoMÚr)˜:3poundschicken wings*(Úq!5—1tablespoon+1 tsp rc mayonnaise&Úp5—K3/4ouncecrumbled blue cheese#Úo3—|1/2cupplain lowfat yogurtÚn%—1cupdiced celery!Úm%— Õ1/4teaspoonblack pepper"Úl'—:1 1/2poundschicken wings Úk-—&3dropsred pepper sauceÚj—µ2teaspoonshoney$Úi!+—N1tablespoonWorcester sauce)Úh!7—1tablespoon+1 t rc tub margarine"Úg#%—!2tablespoonsorange juiceÚf#—g2tablespoonsketchupÚe'—‚1cupchopped onionÚd'–ý1/2cupchicken brothÚc!–K3/4cupdry sherry+Úb#7–W3tablespoonsfinely chopped garlicÚa '–vegetable oilÚ`!–¦1tablespoonpepperÚ_#–Ö2tablespoonssaltÚ^–h2cupsflourÚ]– 2poundswings*Ú\%• Õ1teaspoonblack pepper(Ú[A•e1cupitalian style bread crumbs$ÚZ9•ÿ1cupgrated parmesan cheese%ÚY5•ç15dropstabasco pepper sauce,ÚXI• |1cupplus 1 T. olive oil -- divided ùù†‰ 5' ‹3 Garlic Chicken WingsChicken Wings0:00* separated at joints; tips discarded in a strong plastic bag. Heat a large skillet with 2" of vegetable oil until hot. Shake wings in seasoned flour and fry until golden brown and crisp on both sides. Remove wings, drain on paper towels. When all wings are done, remove all but 2 Tblsp oil, leaving the browned bits on he bottom of the skillet. Add 3 Tblsp finely chopped garlic to the oil in the skillet and saute until soft, but not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and pepper, return wings to sauce to heat briefly, coating with the sauce. ••„g‰ 3' ˆ} Spicy Chicken WingsChicken Wings0:00To prepare sauce, in medium bowl, combine all ingredients except wings and black pepper. Micro on high 4 minutes, stirring once. With sharp knife, remove skin from wings. Place in an 11 x 7" baking pan in a single layer; sprinkle with black pepper. Spoon Pour half the sauce over the wings. Micro on High 6 minutes. Turn wings over;spoon remaining sauce over wings. Micro on high 6 min. or until juices run clear when skin is pricked with a fork. To prepare dip, combine all ingred. in small bowl. Each serving: 1/2M, 1 Fa, 2 1/4P, 1 V, 20 opt. calories/ 201 calories. ƒ}‰ 5' ‡' Spicy Barbecue WingsChicken Wings0:00This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot sauce. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 mins. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.ƒj‰ K' †k Spicy Cajun Style Buffalo WingsChicken Wings 0:00*Chicken wings or small chicken legs; more wings or legs can be added if needed. **Kraft BBQ or K.C. Style sauce. ***Cajun Spice or Capt. Link's Cajun seasoning. In a Crockpot; add chicken BBQ Sauce, and all spices. Stir and heat on low for 4 hours. To serve, I suggest you pre-pare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, pre-pare the Rice, pour the Rice into a container or casserole dish, spread out evenly. UÛ®’o@ç°‹eC îÊ°†b> ýá´—uUÛ  3™·oil for deep fryingÛ %™ Õ1teaspoonblack pepperÛ ™ÿ1/4teaspooncumin*Û #5™P2tablespoonsworcestershire sauceÛ#™œ2tablespoonsoil Û!#™ÿ1tablespoonbrown sugarÛ#™Í1/4cuplemon juice!Û 9™ P2garlic cloves - minced!Û%™)1/2teaspoonchili powder'Û3™F2teaspoonsLouisiana hot sauceÛ™Ö1teaspoonsalt!Û'™2teaspoonsdijon mustardÛ™1/2cupwaterÚ™g1/2cupketchup Ú~ ;™-----bar-b-q sauce-----Ú}'™:1/2poundchicken wings#Ú|!)˜Ç1tablespooncajun spice***"Ú{!'˜~1tablespoontabasco sauce4Úz#I˜ ä2tablespoonsgreen dragon or jalapeno sauce*Úy#5˜P3tablespoonsworcestershire sauce)Úx9˜å1teaspoononion flakes -- minced,Úw;˜Ñ1/2teaspoongarlic flakes -- minced Úv%˜ Õ2teaspoonsblack pepperÚu˜Ö1/4teaspoonsalt*Út1˜N1 1/2teaspoonsred cayenne pepper"Ús/˜º1bottlekraft spicy bbq** ÓÓ„)‰ 3' ˆ Pop's Buffalo WingsChicken Wings0:00Deep fry the wing pieces( in small batches) in hot oil at 385 deg for 10 minutes, or follow package directions. Drain on paper towels; sprinkle with black pepper while draining. While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt, and cayenne. As Chicken is drained, toss into the sauce skillet and mix in. When all chicken is in the sauce, dash in paprika, mix again and allow to stand for a while. Reheat before serving. Serve with celery sticks and Blue Cheese Dip. nÞÀ¤ƒeA(õÙ´„sZ7êÁ¦†jR. Õ©n8Û' g4fresh jalapeno peppers -- seeded and coarsely)Û& I Þ8scallions -- cut into 1" piece2Û%O:24wholechicken wings -- (about 4 pounds)!Û$##œ ‚3tablespoonsdry mustard!Û#'œ4teaspoonsvegetable oilÛ"œµ2/3cuphoneyÛ!œ g3/4cupsoy sauceÛ  /œš40chicken drumettesÛ )›dipping sticks&Û7›I6stalkscelery -- cut into 3"+ÛC›"1/2cupblue cheese dressing;chunkyÛ!›÷1tablespoonvinegar Û-›’1/4cuphot pepper sauceÛ›¹1/4cupbutterÛ ›wtips-ÛE›:2poundschicken wings -- dis-jointed"Û =›Òoil for frying or bakingÛ +šêblue cheese dipÛ 'šcelery sticksÛš¶1dashpaprikaÛ %š Õblack pepper!Û ;šœoil/fat for deep fryingÛ#š À1pinchgarlic saltÛ)š+1pinchcayenne pepperÛš›1/4cuphot sauceÛšd1/4poundmargarineÛ  3š¾50chicken wing pieces µµ†G‰ 9' Œ7 Original Buffalo WingsChicken Wings0:00IF DEEP FRYING, PLACE OIL IN A LARGE SKILLET AND HEAT TO 400 DEGREES. PLACE WINGS IN HOT OIL AND COOK 12 TO 14 MINUTES OR UNTIL GOLDEN BROWN. OR PREHEAT OVEN TO 450 AND PLACE 1/4 CUP OIL IN A 9 X 13 BAKING PAN. PLACE CHICKEN IN PAN AND BAKE FOR 30 TO 35 MINUTES OR UNTIL CRISPY. MEANWHILE, IN A MEDIUM SAUCEPAN, MELT BUTTER AND ADD HOT SAUCE AND VINEGAR. MIX WELL. SET ASIDE. WHEN WINGS ARE COOKED, REMOVE FROM SKILLET OR OVEN, PLACE WINGS IN A PLASTIC CONTAINER AND ADD SAUCE. COVER AND SHAKE VIGOROUSLY UNTIL WINGS ARE COATED WELL. REMOVE WINGS TO A SERVING TRAY AND GARNISH WITH BLUE CHEESE DRESSING AND CELERY STICKS. *COOK'S NOTE* FOR A HOTTER SAUCE, ADD 1/2 TEASPOON OF CAYENNE PEPPER TO THE BUTTER, HOT SAUCE AND VINEGAR. FOR MILDER USE FAVORITE BARBECUE SAUCE INSTEAD OF HOT SAUCE. ::ƒB‰ G' † Maurice's Spicy Chicken WingsChicken Wings 0:00Put drumettes into a plastic bag. Mix remaining ingredients together and pour into the bag. Close bag securely and shake until chicken is well coated. Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place rack on top of baking sheet. Remove chicken from bag and place on the rack. Bake for 30 minutes, until wings are crisp and golden. ŽŽ†n‰ 1' Jerk Chicken WingsChicken Wings00:001. Rinse chicken with cold water and pat dry. Cut off and discard pointed tip of each wing and halve wings at the main joint. 2. In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne. Process until well blended. With machine on, slowly pour in oil and puree until a thick paste forms. 3. In a large bowl, combine chicken wings and jerk paste. Toss until wings are well coated. Cover and refrigerate overnight 4. Preheat broiler. Arrange wings on broiler pan about 6 inches from heat and broil, turning once, until nicely browned outside and cooked through, about 20 minutes total. Serve warm or at room temperature with lime wedges and lots of napkins. The name of this recipe is no reflection on the cook; jerk is a fiery Jamaican marinade for chicken, pork, or beef. QЩƒaGûÛÞX<ñÌŸ…O(àÄ£yQ%ÛA#)Ÿ+10tablespoonscayenne pepper'Û@5ŸP1/2bottleworcestershire sauceÛ?'Ÿ~1bottletabasco sauceÛ>!Ÿä2cupswhite wine!Û=-Ÿ”10wholejalapeno peppers!Û</ŸÝ6wholered chili peppers$Û;5Ÿ>6wholesorano chili peppers3Û:QŸ2poundschicken wings cut up buffalo styleÛ9 'žcelery sticks*Û8;ž"2 1/2cupsblue cheese dressing-cc"Û7!'ž œ1tablespoonwhite vinegar)Û6#3žF4tablespoonsLouisiana hot sauceÛ5#ž¹4tablespoonsbutterÛ4!ž4cupspeanut oil&Û3;žô1dashfresh gr. pepper -tasteÛ2 -žÖsalt -- optional"Û1 9ž:24chicken wings (4 lbs.)Û0 #¡lime wedgesÛ/'1/4cupvegetable oilÛ.°1/4teaspooncayenne*Û-7 Œ1/2teaspoonfreshly ground pepperÛ,Ö1teaspoonsaltÛ+#02teaspoonsdried thyme#Û* = P4garlic cloves -- chopped$Û)!+¦1tablespoonground allspice-Û(#;"2tablespoonsdistilled white vinegar …{‰ C' ‹ Janice Okun's Buffalo WingsChicken Wings0:00Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Sprinkle the wings with salt, if desired, and pepper to taste. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally, when the chicken wings are golden brown and crisp, remove them and drain well. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well. Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce and vinegar. Put the chicken wings on a warm serving platter and pour the butter mixture over them. Serve with blue cheese dressing and celery sticks. 2{2‚E‰ 3' „9 Hot Wings [chicken]Chicken Wings0:00Preheat oven to 350. In small bowl,whisk together butter, pepper sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with paprika. Serve with salad dressing and celery sticks.…‰ G' ‰ James' World's Hottest Wings!Chicken Wings0:00In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy. >Ò¶—}O"õÒ²’h1èžvS;óÑ w>6ÛZW¢61carton(6 oz) frozen -- avocado dip, thawed;&ÛY E¢ýmidsection only -- cut apart.ÛX?¢:2 1/2poundschicken wings -- shoulderÛW#¢ g2tablespoonssoy sauce"ÛV#%¢)2tablespoonschili powder ÛU#!¢ Y2tablespoonslime juiceÛT¢µ1/4cuphoney ÛS#¡ À1/4teaspoongarlic salt%ÛR#+¡J3tablespoonsonion -- minced!ÛQ ;¡concentrate -- thawed &#ÛP3¡ ì1/4cupfrozen orange juice3ÛOS¡ ©2/3cuplight brown sugar -- firmly packed,ÛN ¡=sauce)4ÛMY¡‘1cupmedium picante sauce -- (i make my own'ÛL9¡3poundschicken wing drumettesÛK / š24chicken drumettesÛJ# ÷3tablespoonsvinegar ÛI- ’1/4cuphot pepper sauce*ÛHA ¹1/2cupbutter -- margarine melted*ÛG MŸ|attempt to eat with -- an ulcer.+ÛF MŸ 1fire extinguisher -- (optional!)ÛEŸ÷1/2cupvinegarÛD#Ÿ¦3tablespoonspepperÛC!ŸÖ1tablespoonsalt+ÛB#5ŸÁ10tablespoonsdurkee red-hot sauce ÜÜ‚ ‰! ' „ Hot WingsChicken Wings0:00In a 13x9x2 inch baking dish,place drumettes in a single layer. Bake covered at 375 F for 45 min.;drain. Meanwhile,in saucepan,combine remaining ingredients. Bring Salsa to boil;simmer uncovered,15 min. Pour sauce over drumettes & bake 45 min. longer. ¼¼†@‰" K' Œ Hot Fajita Wings With GuacamoleChicken Wings0:00In a large plastic bag, mix honey, lime juice, chili powder, and soy sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally, at least 1 hour or up to a day. Lift out wings and place in a single layer on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450 degree oven 15 minutes. Turn pieces over and continue baking until browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and chill up to 1 day; serve at room temperature or reheat in a single layer in pans in a 350 degree oven for about 10 minutes.) Put wings on a platter. Place avocado dip in a bowl set on platter with the wings. Makes 8 to 10 appetizer servings. Per serving: 170 calories (53% from fat), 10 g fat (2.4 g saturated), 363 mg sodium, 29 mg cholesterol. WݸpM#ܸ„dK.è»j>î˯ŠW0Ûs#A¥V4tablespoonsmelted butter or margarine"Ûr =¥ãvegetable oil for fryingÛq '¥:12chicken wings Ûp ;¥-----chicken wings----- Ûo 9¥Ösalt & pepper to taste*Ûn#5¥K3tablespoonscrumbled blue cheese)Ûm5¥ç1/2teaspoontabasco pepper sauce"Ûl'¥É1/2teaspoonminced garlic)Ûk!5¥Ú1tablespoonchopped green onions*Ûj!7¥ ]1tablespoonchopped fresh parsley&Ûi1¥42teaspoonswhite wine vinegarÛh!¥õ1/2cupmayonnaiseÛg!¥û1/2cupsour creamÛf '¥-----dip-----Ûe'¤:1poundchicken wings1Ûd#C¤”2tablespoonsjalapeno peppers -- chopped!Ûc!%¤^1tablespoononion powder"Ûb!'¤ 1tablespoongarlic powderÛa#¤›2tablespoonshot sauce'Û`#/¤•2tablespoonsred pepper flakes Û_1¤Â1cantomato sauce (8oz)Û^'£É1/2cupmelted butter%Û]5£Ê6ounceshot sauce or tabasco"Û\'£:2 1/2poundschicken wings Û[1¢‡1cuphomemade guacamole !Ü!ƒ7‰$ C' † Hot And Spicy Chicken WingsChicken Wings0:00Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet with no-stick cooking spray. Place chicken wings on baking dish. Brush sauce over wings. Bake at 350 for 20 mins. Turn over and brush with sauce and bake for another 10 mins. Serve with blue cheese dressing and celery if desired. Serves 4.„ ‰# /' ‡s Hot Chicken WingsChicken Wings0:00Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. dd…‰% e' ‰- Hot 'n' Spicy Chicken Wings With Blue CheeseChicken Wings0:00In a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350F on a deep-frying thermometer. Fry the wings. a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks.. >亠p; èÏ·”zO.Ø»–}`CõÛ¶†c>"Ü =©»secrets savory herb with Ü '©û1envelopelipton recipe-Ü G©“1/2cupmargarine or butter -- melted"Ü  9©:12chicken wings (2 lbs.)Ü  '¨Õcelery stalksÜ ¨ü1/2teaspoontabasco,ÜE¨B1/3cupgorgonzola -- or blue cheeseÜ!¨û1/3cupsour creamÜ!¨õ2/3cupmayonnaiseÜ '¨-----dip-----"Ü ;¨ P2garlic cloves -- mashedܨx2teaspoonscatsup*Ü#5¨P3tablespoonsworcestershire sauce&Ü#-¨¹3tablespoonsbutter -- meltedÜ'¨:4poundschicken wings(Û!3§®1tablespooncurry (mild or hot)Û~§Ö1teaspoonsalt Û}-§%1/4cupprepared mustardÛ|§µ1/2cuphoneyÛ{§¹1/2cupbutterÛz'§:2poundschicken wings/Ûy#?¦4tablespoons(2oz) butter or margarine2Ûx#E¦›6tablespoons(3oz) texas pete hot sauce *-Ûw=¦:2 1/2poundschicken wings (12 to 15)Ûv '¥celery sticks'Ûu5¥ç1teaspoontabasco pepper sauceÛt¥x1teaspooncatsup ðñð}‰' M' ƒ Geri's Honey Curry Chicken WingsChicken Wings0:00Place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 1 1/4 hour's basting every 15 min's.„ ‰& 3' ‡E Home-Made Hot WingsChicken Wings0:00* For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard wing tips. Place the 24 to 30 pieces in absorbent paper towels to dry. DEEP FRYER: 375 8-10 mins or until crispy. OVEN: Spread wings in single layer on cookie sheet. Bake at 450 for 25 mins. Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and bowl. Place on plate covered with paper towel. Serve immediately. ]D]ƒc‰) I' †_ Can't Get Enough Chicken WingsChicken Wings0:00Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half at joint. Deep fry, bake or broil until golden brown and crunchy. In medium bowl, blend margarine, savory herb with garlic recipe soup mix and cayenne pepper sauce. Add more or less cayenne pepper to match your 'hot & spicy tolerance level. Add chicken wings; toss until coated. Serve over greens with cut-up celery, if desired. Makes 24 appetizers.ƒ8‰( O' † Buffalo Wings, From Buffalo, N,Y,Chicken Wings0:00Cut off tip of wing. Separate at joint. Place on wire rack in roasting pan. Roast at 350 deg. for 1 1/2 hours. Turn once during cooking. Combine melted butter, Tabasco, Worcestershire, catsup, garlic and mix well in large bowl. Place chicken in bowl and mix well. Crumble cheese coarsely and mix with other dip ingredients in separate bowl and serve with celery stalks and wings. Bݪ•pK ܺ…\3 ç̬oKç¼’nB)Ü(#3¬2tablespoonsbutter or margarine!Ü'/¬1/2cupall purpose flour'Ü& C¬:12chicken wings (about 2 lbs)(Ü%3«â1/2teaspoonfresh ground pepperÜ$«Ö1teaspoonsaltÜ#« I1teaspoonoregano*Ü"#-«’1 1/2tablespoonshot pepper sauce!Ü!##«”2tablespoonshot paprikaÜ #«g2tablespoonsketchupÜ!«ÿ1tablespooncuminÜ'«51/2cupboiling waterÜ )«oil for frying#Ü1«:4poundschicken wings (15)#Ü3«¡2wholeeggs lightly beaten&Ü#-«¢2tablespoonshot chili powder&Ü/ªE1/2teaspoonfive-spice powder2ÜQª1/8cupdry sherry or chinese rice -- wineÜ+ªß1/8cuplight soy sauce*Ü7ª41/2teaspoonfreshly grated gingerÜ ªõmarinade:)ÜAªp4cupspeanut oil for deep-frying"Ü5ª1cupwater-chestnut flour"Ü 9ª:12chicken wings -- wholeÜ ©8to taste0ÜG©R1teaspooncayenne pepper sauce -- opt'l Ü 9© igarlic recipe soup mix ³³‚I‰* C' „1 Chicken Wings In Five SpiceChicken Wings0:00Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes. ~~†~‰+ G'  Chilled Chilied Chicken WingsChicken Wings0:00MIX THE CHILI POWDER, CUMIN, HOT PAPRIKA, OREGANO, SALT AND PEPPER TOGETHER WITH THE BOILING WATER, AND STIR TO MAKE A CHILI PASTE. STIR IN TH KETCHUP AND PEPPER SAUCE. SET ASIDE TO COOL SLIGHTLY. PLACE THE EGGS IN A LARGE BOWL, AND STIR IN THE CHILI PASTE. MIX WELL. CUT THE TAPERED JOINT FROM THE WINGS, AND RESERVE FOR STOCK OR ANOTHER USE. PUT THE TRIMMED WINGS IN THE SPICE EGG MIXTURE. TOSS THOROUGHLY. THE WINGS SHOULD SOAK IN THE MARINADE FOR SEVERAL HOURS IN THE REFRIGERATOR;THE LONGER THEY MARINATE, THE SPICIER THEY WILL BE. HEAT AN INCH OF OIL IN A HEAVY SKILLET TO 375 DEGREES.(IT'S THE PROPER TEMPERATURE WHEN A WING TIP DIPPED IN THE OIL CAUSES AN IMMEDIATE BUBBLING) FRY THE WINGS IN BATCHES FOR ABOUT EIGHT MINUTES, FLIPPING ONCE DURING COOKING. BE SURE NOT TO CROWD THE PAN. DRAIN ON PAPER TOWELS. SERVE HOT OR CHILLED jj‡‰, C' C Buffalo-Style Chicken WingsChicken Wings0:00First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce. In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme, oregano, cumin, and hot pepper sauce. Add chicken and toss to coat. Serve with chunky blue cheese dressing and celery sticks. GÚ°œbM+ìÁ xb<ô̧€U,ోfGÜB® g1teaspoonsoy sauce"ÜA#%®32tablespoonstomato paste#Ü@#'®Ø2tablespoonsspicy mustard,Ü? O®”3jalapeno peppers -- finely minced+Ü>#5®v10tablespoonsTabasco or hot sauceÜ=#®µ3tablespoonshoney&Ü<#-®¹4tablespoonsbutter -- melted(Ü;?­I4ribscelery -- cut into sticks$Ü:1­¹1/4poundbutter + one stick"Ü95­"1cupblue cheese dressing%Ü8?­2"vegetable oil -- (2 to 3) Ü7-­’1/3cuphot pepper sauce"Ü6 =­›salt and pepper to taste#Ü5)­+1/2teaspooncayenne pepperÜ4­h1cupflour%Ü31­Ð1teaspooncrushed red pepperÜ2'­:3poundschicken wings(Ü13¬’1/2teaspoonhot pepper sauce **Ü0%¬T1teaspoonground cuminÜ/¬ I1teaspoonoreganoÜ.%¬(1teaspoonthyme leavesÜ- ¬Ñdressing7Ü,_¬ 1cup(8 ounces) wishbone sweet n' spicy frenchÜ+ ¬zchopped'Ü*%-¬´1medium clovegarlic -- finely#Ü)3¬ ì1/4cupsliced green onions W²W‚W‰. )' „g Wings of DeathChicken Wings0:00Marinade wings for about 3 - 4 hours in equal parts Tabasco, and Soy sauce and some olive oil.|Cook on grill for about 30 to 45 minutes.|Heat sauce ingredients above until bubbling (should be fairly thick).|Remove wings from heat when they can easily be pulled apart at the joints and coat with sauce.„J‰- '' ˆO Buffalo WingsChicken Wings0:00SHAKE THE CHICKEN IN A PAPER BAG WITH THE FLOUR,SALT AND PEPPER UNTIL WELL COATED. HEAT THE OIL IN A DEEP FAT FRYER TO 350 DEGREES. SHAKE OFF ANY EXCESS FLOUR FROM CHICKEN AND PLACE IN THE FAT. FRY UNTIL DEEP GOLDEN BROWN ALL OVER. WHILE THE CHICKEN IS FRYING,MELT THE BUTTER WITH THE RED PEPPER FLAKES AND CAYENNE UNTIL BUBBLING. REMOVE FROM HEAT AND WHISK IN THE HOT PEPPER SAUCE. REMOVE THE CHICKEN,DRAIN ON PAPER TOWELS AND TOSS WITH THE SPICY BUTTER SAUCE. REMOVE AND SERVE WITH BLUE CHEESE DRESSING AND CELERY STICKS. MAKES FOUR SERVINGS. =ܺ›kF+ ïÓª‡b7èÒ­ˆ=úÞ·X=Ü\°h1teaspoonflour4Ü[K°F1/2teaspoonLouisiana hot sauce -- to taste%ÜZ-°–1/2teaspoonground coriander$ÜY/°Ý1teaspoonunsweetened cocoaÜX°H2teaspoonssugarÜW°¶2teaspoonspaprika"ÜV)°î2teaspoonsoregano leavesHÜU#q° /2tablespoonsWylers beef-flavor instant -- bouillon (or 6 cubes"ÜT#%°T2tablespoonsground cumin"ÜS#%°)3tablespoonschili powderÜR°1cupwater$ÜQ3° $8ounceshunt's tomato sauce%ÜP;° v1canBudweiser beer (12 oz.)(ÜO G° P4garlic cloves -- finely chpd."ÜN5°1cupfinely chopped onion ÜM-° 1poundlean ground pork&ÜL/°_2 1/2poundslean ground chuckÜK '¯:12chicken wingsÜJ¯Ö1teaspoonsaltÜI%¯ Õ1teaspoonblack pepperÜH¯ä1/2cuplemonade"ÜG)¯a2teaspoonsdried rosemary-ÜF#;¯=2tablespoonsfinely chopped shallotsÜE#¯¹2tablespoonsbutterÜD#¯ÿ2tablespoonsolive oil!ÜC'®:3to 4 lbs.chicken wings ÍÍ„/‰/ 9' ˆ Rosemary Chicken WingsChicken Wings0:00Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20 to 24 pieces. üü„‰0 C ‡/ $20,000 Prize-Winning ChiliChili0:00In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts. bâÀ‘w`6⽓b2þå¾ ƒg>õÛ¾œb7Üu#O³Â3tablespoonslard,butter -- or bacon drippingsÜt 7² Êblack pepper to tasteÜs -² cayenne to tasteÜr '²ƒsalt to tasteÜq!²­1/2teaspooncumin seed$Üp3²ê4ouncesmexene chili powder&Üo7²î3poundspinto beans -- cookedÜn +²Öwater as neededÜm²Ï2poundssoup boneÜl!² q5poundsbeef roast$Ük3±15poundsbeef -- lean groundÜj±612ouncesbeer1ÜiI±"108ouncestomatoes, italian plum -- with-ÜhG±c1/2cuppeppers -- grnd dried poblano.ÜgI±¦1/4cuppepper, cayenne -- or to taste'Üf G±®red, pinto, navy -- cranberry"Üe1±$1/4cupcinnamon -- ground.ÜdI±*1/4cupcoriander seed -- toasted grnd Üc-±´2/3cupgarlic -- minced'Üb E±/5onions, lg -- peeled choppedÜa±+1poundbaconÜ`±¶1/4cuppaprika,Ü_A±‰1/4poundeach, beans: kidney, whiteÜ^!!°£1tablespoonwarm waterÜ]°ã1teaspooncornmeal ¤¤†X‰1 ? Œc Arcadian Eight Bean ChiliChili0:00In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. ÈÈ‚4‰2 ? „ Annie Little John's ChiliChili0:00Cook meat and soup bone separately until tender in enough water to keep covered. Dice roast, strain stock, and add the cooked beans.Stir in the Mexene and cumin seeds. Add salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1 1/2 hours. ¡A¡‰4 ' ‚ Buffalo ChiliChili$0:00Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour.…;‰3 9 Š/ Buzzard's Breath ChiliChili0:001. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.~ 4. Stir in the corn flour(masa harina) to achieve the desired consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.~ [Õ¤vIàÃiR5ïϨyY5íʬ’u[Ý´¶1/2cuppaprikaÝ!´v1/2cupbeef brothÝ  %´·3diced onionsÝ %´Â5cupstomato sauce Ý -´”3/4cupjalapeno peppers#Ý 3´}1/2cupgreen chili peppersÝ +´a3/4cupred bell pepper!Ý/´3/4cupgreen bell pepperÝ'´É1/4cupminced garlicÝ´3cupswaterÝ´h1/2cupflour$Ý3´Ï6poundsground buffalo meatÝ'´ !1/4cupsunflower oil%Ý;³¸1cupcorn flour(masa harina)Ý /³…parsley(optional)Ý#³Ö2tablespoonssaltܳ3cupswater#Ü~5³Â3canstomato sauce(8oz ea)1Ü}I³ I1teaspoonoregano,dried -- pref. mexicanÜ|!³ÿ1tablespooncumin2Ü{#=³5 1/3tablespoonsred chile,mild -- ground1Üz#;³5 1/3tablespoonsred chile,hot -- ground*Üy K³ P5garlic cloves -- finely chopped+ÜxA³(8poundsbeef round -- coarse grind.ÜwG³™8poundsbeef chuck -- coarse grind or(Üv G³/2onions,lg -- coarsely chopped YἘtP5ñÒ¦€d/П{`Hã½xYÝ)µ g1teaspoonsoy sauce"Ý(#%µc2tablespoonschile caribeÝ'µZ1/2teaspoonallspice#Ý&)µ+1/2teaspooncayenne pepperÝ%µ¶1/2teaspoonpaprikaÝ$ )µ•thyme -- dried(Ý# Gµ}4basil leaves,fresh -- choppedÝ" !µ1bay leavesÝ!µH1teaspoonsugar!Ý  9µ"3tomatoes,lg -- chopped.Ý#=µ3tablespoonsred chile,mild -- ground4ÝKµ[1 1/2poundsbeef shoulder -- 2"x1/2" strips%Ý!-µœ1tablespoonoil -- vegetable2ÝGµ(1 1/4poundsbeef round -- hamburger grindÝ )µ o1bell pepper(s)#Ý =µ/4onions -- finely chopped)Ý Iµ P2garlic cloves,med -- fine chopÝ#µ¹7tablespoonsbutter!Ý'´E2teaspoonsdried chiliesÝ#´ I2tablespoonsoreganoÝ´Ö4teaspoonssalt!Ý%´1/2teaspoonwhite pepper!Ý%´ Õ1/2teaspoonblack pepper!Ý)´+1teaspooncayenne pepper"Ý#%´T6tablespoonsground cuminÝ%´)1/2cupchili powdereef in the center. Raise the heat and cook, stirring and scraping the skillet with a metal spatula. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned. Transfer this mixture to a Dutch oven.~ 3. Heat the vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef shoulder, a few strips at a time, over high heat until it is well browned. Transfer the strips to a plate as they are done. Lower the heat, then wipe out the skillet with paper toweling. Return beef strips to the skillet. Stir in the ground chile and cook 3 minutes over low heat. Transfer to the Dutch oven.~ 4. Melt the remaining butter in the skillet over medium heat. Add the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven.~ 5. Stir all the remaining ingredients except the beans into the Dutch oven. Bake, covered, in a 300' oven for 3 hours.~ 6. Stir in the beans; bake 1/2 hour longer.~ }Ö}‚U‰6 ; „a Beef And Macaroni ChiliChili0:00Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts.Š‰5 E “i Bert Greene's Peppered ChiliChili0:001. Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes.~ 2. Make a large well in the center of the vegetables and place the ground b DΡbHâ¢}[DýÒ·š{K- ïÑ«•jD#ÝD%%·[116 ounces cnkidney beans(ÝC#/·´10millilitersgarlic -- choppedÝB · º1bay leaf#ÝA)·81/2teaspoonmsg (may omit)Ý@·¦1/2teaspoonpepperÝ?·Ö1teaspoonsalt!Ý>!%·)1tablespoonchili powderÝ='·‚1cupchopped onion-Ý<G·91/3cupgreen pepper -- cut in stripsÝ;#·2poundsground beefÝ:#·Þ3tablespoonssuetÝ9 +·-----chili-----(Ý8=¶'1ouncemozzarella cheese 15% mfÝ7#¶ Š1cantomato soup(Ý6=¶¦1pinchpepper -- freshly groundÝ5¶Ö1pinchsaltÝ4%¶)1teaspoonchili powder"Ý3'¶ 1/2teaspoongarlic powderÝ2#¶1/2poundground beefÝ1+¶ 1cupmacaroni -- raw-Ý0Iµ[3cupskidney beans,cooked -- drained3Ý/Iµ Õ1/2teaspoonblack pepper -- freshly groundÝ.µÖ1teaspoonsaltÝ-!µv3/4cupbeef brothÝ,+µí1/2cupred wine -- dry*Ý+ Kµ ö6serrano chiles,frsh -- fin chop/Ý*Aµ’1/2teaspoonhot pepper sauce -- liquid „{‰7 # ‰E Baked ChiliChili0:00Melt suet in large, heavy pot. Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture until peppers and onions are tender. Add beans, cover and simmer for 1 hour. Stir occasionally. Preheat oven to 375F. Combine flour, sugar, baking powder and cornmeal until well blended. In a separate bowl, combine egg and buttermilk. Pour egg mixture into flour mixture and beat until smooth. Let stand for 5 minutes. Pour chili filling into 9x13-inch cake pan. Spoon topping over chili and spread to touch sides. Bake for 30 minutes or until cornmeal crust turns golden. @Û¾¦ŠeC( îÃoDÝ°”oJñÖ¦uQ@Ý^ ¸6beer!Ý]##¸È3tablespoonscumin seeds.Ý\#=¸4tablespoonsred chile,mild -- ground-Ý[#;¸4tablespoonsred chile,hot -- groundÝZ¸Ö2teaspoonssalt)ÝY I¸ P4garlic cloves,med -- fine chop*ÝXA¸ ”1poundsausage,hot -- non-italian"ÝW1¸1poundchorizo sausage or"ÝV ;¸ ö5serrano chiles -- freshÝU )¸ o5bell pepper(s)*ÝT K¸ Þ4scallions,in bunches -- chopped6ÝS!O¸Â1tablespoonlard,butter -- or bacon drippings+ÝRA¸Å4poundsbeef shank -- coarse grind(ÝQ G¸ P5garlic cloves,lg -- fine chopÝP¸¶2teaspoonspaprika3ÝOI¸ I1/4teaspoonoregano,dried -- pref. mexican(ÝN G¸J1onion,burmuda,lg -- fine chopÝM +¸"3tomatoes -- medÝL!·%1/3cupbuttermilkÝK '· 1egg -- beatenÝJ+·M3/4cupyellow cornmeal"ÝI'· -1/2teaspoonbaking powderÝH·H2teaspoonssugarÝG·h1/3cupflourÝF /·-----topping-----"ÝE3·"2cupstomatoes -- chopped 5¤5ˆ‰9 ; _ Australian Dinkum ChiliChili0:001. Fry the bacon in a skillet over medium heat. Drain the st†X‰8 E Œ] Authentic Texas Border ChiliChili 0:001. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~ MîÉ tH,üÒ¨xGåÀ“dB÷Æ•iMÝu )º o1bell pepper(s))Ýt Iº/3onions,large -- finely chopped.ÝsIº1poundpork,very lean -- coarse grind.ÝrIº11poundbeef,very lean -- coarse grindÝq!ºÿ1tablespoonolive oil'Ýp E¹1boomerang(opt but authentic)Ýo#¹ÿ3teaspoonsbrown sugar,ÝnI¹"1cantomatoes -- whole(14 1/2oz ea)*ÝmC¹62cansbeer -- pref. aus.(12oz ea)"Ýl+¹ÿ1teaspooncumin -- ground3Ýk!I¹ I1tablespoonoregano,dried -- pref. mexican)Ýj I¹ P2garlic cloves,med -- fine chop.Ýi#=¹3tablespoonsred chile,mild -- ground-Ýh#;¹4tablespoonsred chile,hot -- ground'Ýg;¹1poundpork -- hamburger grind'Ýf;¹11poundbeef -- hamburger grind-ÝeE¹È2poundstop beef sirloin -- 1" cubesÝd )¹ o1bell pepper(s))Ýc I¹Ï1celery stalk -- coarse chopped)Ýb I¹/2onions,med -- coarsely chopped&Ýa#-¹œ2tablespoonsoil -- vegetable"Ý`/¹+1/2poundbacon -- packagedÝ_ ¸waterrips on paper toweling and cut into 1/2" dice and reserve.~ 2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.~ 3. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer.~ 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.~ ss… ‰: / ‰U Chili A La FraneyChili0:001. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~ IÓ£mU/èÒÁžzEêÄ¡xV,ß´žwaIÞ»1/2cupwaterÞ !»-- drained$Þ 7»[2cupskidney beans (canned)Þ  !»-- chopped(Þ  G»"2tomatoes (or 3) -- peeled andÞ %»)1teaspoonchili powder(Þ =»1poundpork, minced -- with fat'Þ;»I1/4cupcelery -- chopped (opt)Þ 5»q3mushrooms -- chopped&Þ9»91largegreen pepper -- minced Þ+»J1mediumonion -- minced#Þ#'»²2tablespoonsbutter or oil(Þ#/»´10millilitersgarlic -- crushed-ÞIº[2cupskidney beans,cooked -- drained2Þ#Eº2tablespoonsred chile,ground -- mild-hot!Þ%ºc1/2teaspoonchile caribe Ý 9º¦pepper,ground -- freshÝ~ ºÖsaltÝ}º1cupwaterÝ|!ºv1cupbeef broth)Ý{Aº+3cupstomatoes with tomato paste#Ýz+ºÿ2teaspoonscumin -- groundÝy !º2bay leaves3Ýx!Iº I1tablespoonoregano,dried -- pref. mexican-Ýw!=º´1tablespoongarlic -- finely chopped*Ýv KºÕ2celery stalks -- finely chopped RRƒ*‰; / † Chili A La BeckerChili0:00Rub heavy skillet with crushed clove of garlic. Melt butter in skillet. Add onion and green pepper and cook for a few minutes but do not brown. Add mushrooms and celery and cook without browning. Add pork and cook until lightly browned. Add chili powder and mix well. Add tomatoes, beans, water and season to taste with salt. Cover and cook gently 30 to 45 minutes. Makes 4 to 6 servings. UïžzU2éͱ†X, æÒª}b2å±–uUÞ)#½ý15ounceschili sauceÞ(%½[16ounceskidney beansÞ'½Ö2teaspoonssalt1Þ&I½ I1teaspoonoregano,dried -- pref. mexicanÞ%½ÿ2teaspoonscumin.Þ$#=½4tablespoonsred chile,mild -- ground-Þ##;½4tablespoonsred chile,hot -- groundÞ" '½ P3garlic cloves*Þ!#5½P2tablespoonsworcestershire sauce%Þ 5½13poundsbeef -- coarse grindÞ ½/2onions$Þ#)½œ3tablespoonsoil -- cookingÞ /¼@2lime -- as needed)Þ;¼û1packagesour cream -- as needed+Þ=¼ µ115 ounceca pinto or chili beans(Þ?¼ö1dashground pepper -- to tasteÞ¼Ö1/3teaspoonsaltÞ!¼v3cupsbeef brothÞ!¼ I1tablespoonoregano'Þ#/¼3tablespoonsall purpose flour Þ%¼T2teaspoonsground cumin"Þ#%¼)4tablespoonschili powder!Þ 9¼2garlic coves -- minced!Þ##¼æ2tablespoonscooking oil*Þ?¼ “3poundsbeef chuck or round steakÞ »Ösalt %%‡W‰< ' Žy Company ChiliChili0:00ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces. In a skillet heat oil to hot. Add beef. Stir until color changes but does not brown. Lower heat, stir in garlic. Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 2 cups beef broth and stir until liquid is well blended. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1-1/2 hours. Add remaining broth and simmer 30 minutes longer. Meat should be almost falling apart. Cool well, refrigerate over night to "ripen" flavor. (This is most important.) Reheat on top of double-boiler. Heat beans, drain, stir into chili. Serve on individual plates, adding a good dollop of sour cream. Squeeze lime juice over each portion. Cut the other lime into wedges and place a wedge onto each plate. Serve with hot corn bread and various fresh fruits. /Ï/‰‰> 3 ‘g Cinfully Good ChiliChili0:001. Sprinkle 1/2 teaspoon salt in a large skillet. Heat to medium and add the meat, the first two chopped onions &„-‰= ' ˆ% Clyde's ChiliChili0:001. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~that appear first in the recipe,the garlic. Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar. When mixture boils, add the rest of the salt,the remaining spices and herbs, the honey and chocolate. Adjust seasonings, adding more salt if it needs perking up, more cumin for a more strident chili flavor, more cinnamon and mace if you want it more aromatic, more cardamom for more band and more chocolate for more body. 3. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry. It should be a thick sauce. Discard bay leaf. 4. For 5 way chili(use small oval plate if available), layer spaghetti on the plate, top it with chili, then with a sparse layer of kidney beans & then chopped, raw onions. Pat on the cheese while the chili is still hot and serve immediately, with oyster crackers on the side. You may, if desired, omit either the beans or onions, or both, for 3-way chili or 4-way chili. Serves 4 GáÂœx[<&þÚ»™uV6øس—oH0â¿[GÞE ¾fdrained/ÞDG¾s16ouncescanned kidney beans -- heated/ÞCG¾L19 ouncethi spaghetti;cook -- butter ÞB 9¾êtomato juice as needed0ÞAI¾ s1/2ounceunsweetened chocolate -- grateÞ@¾µ1teaspoonhoneyÞ? ¾ º1/2bay leaf$Þ>+¾¸1/4teaspoonground cardamom%Þ=-¾–1/4teaspoonground corianderÞ<¾ w1/4teaspoonmace"Þ;'¾ 1/4teaspoonground clovesÞ:¾$1/2teaspooncinnamonÞ9¾k1/4teaspoonnutmegÞ8¾Z1/2teaspoonallspiceÞ7¾=1/2teaspoonmarjoramÞ6¾s1/2teaspoontumeric!Þ5%¾T1/2teaspoonground cuminÞ4%¾ Õ1teaspoonblack pepperÞ3!¾¶1tablespoonpaprika!Þ2!%¾)1tablespoonchili powder%Þ1!-¾®1tablespoonred-wine vinegarÞ0¾1cupwaterÞ/#¾x2tablespoonscatsupÞ.%¾Â1cuptomato sauce!Þ--¾´2clovesgarlic -- minced#Þ, =¾/2onions -- finely choppedÞ+%¾§1poundground chuckÞ*¾Ö1 1/2teaspoonssalt [á´œ}X4óؽ¤‚W/ ëв—sT5üÜ·¡w[Þb!Àv2cansbeef broth'Þa7À1/2ouncechocolate unsweetenedÞ` À º1bay leaf"Þ_'Àû1/4teaspooncloves groundÞ^ÀZ1/4teaspoonallspiceÞ]Àÿ1teaspooncuminÞ\À$1teaspooncinnamonÞ[%À)1/4cupchili powderÞZ#À2poundsground beef!ÞY/À/1/2cuponions -- choppedÞX!Àœ1tablespoonoilÞW¿$1teaspooncinnamonÞV '¿ P4garlic clovesÞU¿Ö1 1/2teaspoonssalt"ÞT-¿1/2ouncebitter chocolate%ÞS1¿_1teaspoonground cumin seeds(ÞR5¿P2teaspoonsworcestershire sauceÞQ!¿¿1/2teaspoonred pepperÞP¿5wholeclovesÞO¿Z5wholeallspiceÞN¿ º1largebay leafÞM%¿Â16ouncestomato sauceÞL#¿÷2tablespoonsvinegar!ÞK-¿/2mediumonions -- grated"ÞJ#%¿)4tablespoonschili powderÞI#¿2poundsground beefÞH¿1quartwater*ÞG=¾ @3/4poundcheddar cheese -- gratedÞF /¾/2onions -- chopped ¯¯„M‰? A ˆK Cincinnati Chili/AuthenticChili0:00Add ground beef to water in 4 quart pot; stir until beef separates to fine texture. Boil slowly for 30 minutes. Add all other ingredients; stir to blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For last hour the pot may be covered if desired consistency has been reached. Chili could be refrigerated over night so that the fat can be lifted from top before reheating and serving. Serve over cooked spaghetti, top with chopped onions, shredded cheddar cheese (either or both are optional as are the oyster crackers). ½½„?‰@ 3 ˆ= Cincinnati Chili IiChili0:00Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese. ^ã½”tO,à™m6øÙ»–iC÷Å´•v^Þ| !Â6bay leavesÞ{#Â2poundsground beefÞz#¹2tablespoonsbutterÞy ÁÖsalt/ÞxIÁ[2poundskidney beans; soaked -- cookedÞw!Á I1tablespoonoregano*ÞvEÁÏ1canpureed tomatoes -- 28-ounces#Þu#'Á œ4tablespoonswhite vinegar*Þt#5ÁP2tablespoonsworcestershire sauce"Þs#%Áñ4tablespoonscocoa powderÞrÁü2teaspoonstabascoÞqÁZ2teaspoonsallspiceÞpÁ$2teaspoonscinnamonÞo /Á º3bay leaf -- whole4Þn#IÁ)4tablespoonschili powder, hot -- commerc'l)Þm!5ÁÈ1tablespooncumin seeds -- whole&Þl EÁ6garlic clove -- chopped fineÞk -ÁJ4onion -- chopped#Þj3Á1poundground beef -- lean#Þi3Ág1poundground pork -- lean Þh#!Á2tablespoonspeanut oil"Þg =À @cheddar cheese -- gratedÞf 3Àäspaghetti -- cooked&Þe/ÀL1/4teaspoonground red pepper#Þd#'À‡2tablespoonscider vinegarÞc%ÀÂ1cantomato sauce ii…‰A - ‰k Cincinnati ChiliChili0:00Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef, onions, garlic, cumin seeds, chili powder and bay leaves until the meat is barely browned and the onions clear. Drain the fat and discard. Add the remaining ingredients, including the beans, and bring to a simmer. Cook, covered, for 1 1/2 hours or until the beans are very tender. You may need to add water to the dish as it cooks. Now you must decide if you are to have it one, two, three, four or five way. You might even think up a sixth way! The additional condiments that you may want are cooked spaghetti, grated Cheddar cheese and chopped onions. ::H‰C 5 ‚M Chunky Chicken ChiliChili0:00Brown chicken, onions, garlic. Add all tomatoes, water, and beans and simmer 30 min. Add all other ingredients and simmer until beans and vegetables are tender.…v‰B 9 ‹% Cincinnati 5-Way ChiliChili0:00HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. WÖ¬ŽoQûÏ­pN7 ോ^@üØ´yWß%Ãa128 ounceca tomatoes8ßaÃ1cupfresh tomato salsa -- (see following recip!ß-ô2clovesgarlic -- minced!ß/Ã<1/2cupcarrots -- sliced ß-ÃI1/2cupcelery -- slicedß-ÃJ1cuponion -- choppedß /âbite-sized pieces*ß AÃ1poundchicken breast meat -- cut'ß ;ÂJ1smallonion -- finely chopped(ß = @1/2cupcheddar cheese -- grated&ß 5 t1/2poundvermicelli -- cooked+ß ;Â[116 oz cankidney beans -- drainedßÂ6cupswaterß%Â316 oz cantomato paste:ßWÂg1/2teaspoondried oregano (preferably -- mexican)ß%ÂT1teaspoonground cumin)ß7Â…2teaspoonspure ground red chileßÂÖ1 1/2teaspoonssalt4ßOÂß1teaspoondried whole red pepper -- crushedßÂ÷4teaspoonsvinegarßÂZ2teaspoonsallspiceÞÂ$1teaspooncinnamon'Þ~%-´6medium clovegarlic -- finely'Þ};ÂJ1largeonion -- finely chopped ZᾡwR.ãÇ”lDÿÕ¾—rHõÙ·›qZß. !Äûsour cream'ß- GÄBblack beans -- rinsed drainedß, +Ä{cilantro leavesß+ 7Ä-green onion -- slicedß* +ħshredded cheeseß) -Äshredded lettuce3ß(IÄÐ1/2teaspooncrushed red pepper -- to taste'ß'5Ĉ1teaspoondried oregano leaves"ß&#%Ä)3tablespoonschili powder$ß%3Ä36ouncestomato paste -- canß$Ä F141/2 ozea'ß#=Ä"2canstomatoes -- whole peeledß"ÄÖ1teaspoonsalt(ß!#/Ä´20millilitersgarlic -- crushed%ß ;Ä91cupgreen pepper -- chopped%ß;ÄJ1cuponion -- coarse chopped0ßCÄ™2 1/2poundsbeef chuck; boneless -- cutß#Äœ2tablespoonsoil4ßWÃý2canschicken broth -- salt/pepper to tasteß Ã<<>>!ß 9Ãk4chicken bouillon cubes"ß ;Ã91green pepper -- chopped'ß;Ãø1/3baggarbanzo beans (soaked)ßÃÿ1/2teaspooncumin ß%Ã)3teaspoonschili powderßà 128 ounceca water  2 ƒ‰E + …c Chocolate ChiliChili0:00Cook meat about 20 minutes until they lose pink color but not browned. Place in bowl. Heat oil in same pan and Saute onions until translucent. Stir meat into onions. Add tomato juice 3 cups of water, the chili powder, cumin, oregano, cocoa, cinnamon, and salt. Blend. Bring to boil, uncovered, for an hour. Stir in the garlic, cornmeal, and simmer for 10 minutes.ƒJ‰D / †W Chunky Beef ChiliChili0:00Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally. Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cups \㽚m?! å½iHõκŒq:ìȨŠ\+ßG;Æ œ2teaspoonschipenos(pequin chiles)ßF#Æÿ3tablespoonscuminßE#ƶ2tablespoonspaprika!ßD)Æ+1teaspooncayenne pepper,ßC!;Æ1tablespoonred chile,hot -- groundßBÆ2teaspoonswoodruff4ßA#IÆ I4tablespoonsoregano,dried -- pref. mexicanß@ 'Æ P5garlic cloves+ß?AÆ™4poundsbeef chuck -- coarse grindß> Æ/5onions$ß=#)Æœ2tablespoonsoil -- cooking!ß<##ÅJ3tablespoonsmasa harina,ß;#9Å´2tablespoonsgarlic -- chopped fineß:#Å$3tablespoonscinnamon1ß9#CÅñ3tablespoonscocoa powder -- unsweetenedß8#Å I3tablespoonsoregano%ß7#+Åÿ3tablespoonscumin -- ground"ß6#%Å)5tablespoonschili powderß5Å3cupswaterß4%Å2cupstomato juice+ß3AÅ/5mediumonions -- chopped coarsely*ß2EÅ1cupvegetable oil -or- olive oil ß1#Å1 1/2poundsground beef#ß0 ?Äÿjalapeno pepper -- slicedß/ -Ä?avocado -- dicedions are translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ 4. Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat. Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.~ àJpà‹‰H K •/ Chili With Lamb And Black BeansChili0:00FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Beans to a boil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy sa5V‰G 9 ‚e Chili With White BeansChili0:00Brown beef thoroughly. Add all remaining ingredients and cook over low flame for 4 hours. Add more water if mixture becomes too thick. This is a mild ,slightly sweet chili.‰*‰F 3 ’ Chili Woody DesilvaChili0:001. Heat the oil in a large heavy skillet over medium heat. Add the onions. Season with salt and pepper and cook, stirring, until the on2 MÒ±‘O0Ù¾¡‚b@üئxZ@$êÈ¡rM"ßc#%È)2tablespoonschili powder,ßb;È;1 1/2poundslamb shoulder -- ground$ßa ?È/2onions, lg yel -- choppedß`#Èÿ6tablespoonsolive oil!ß_ ;È3garlic clove -- crushedß^ È º1bay leafß] )Èc4parsley sprigsß\ %Èñ4thyme sprigsß[!Èá2poundslamb bones+ßZAÈ2quartswater -- or more as needed/ßYEÈB1 3/4cupsblack beans -- sorted rinsed!ßX!%Ç)1tablespoonchili powderßW#Çÿ1teaspoonbrown sugar ßV)Ç “1/2pounddry navy beansßU%Çp1teaspooncumin powderßT#Ƕ2tablespoonspaprikaßSÇ°1/2teaspooncayenneßRÇ I1teaspoonoreganoßQÇÖ2teaspoonssalt'ßP#-Ç´60millilitersgarlic -- mincedßO Ç º1bay leafßNÇ6cupswaterßM#Ç3poundsground beef-ßL#;Ƹ4tablespoonscorn flour(masa harina)ßK ÆwaterßJ%Æ36ouncestomato pasteßI%ÆÂ30ouncestomato sauce+ßHAÆ’4dasheshot pepper sauce -- liquiducepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring to a boil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. Y嶄V"츄[; ์i?ôæ†Y*ßy=Éð15ouncespart-skim ricotta cheeseßx#É´10millilitersgarlicßw'É51inboiling water.ßvEÉ»1/2ouncesun-dried tomatoes -- soak 1ßu +Ésalt and pepper,ßt#1ÉP1 3/4tablespoonscilantro -- minced'ßs;É{1/8cupfresh parsley -- minced ßr#!É Y2tablespoonslime juice*ßqAɯ1/4cupgreen onions; trim -- dice$ßp5ÉI1/2cupcelery; trim -- dice)ßo;È{1 1/4cupswine -- light zinfandel,ßnCÈe2poundsitalian tomatoes -- choppedßmÈZ3/4teaspoonallspice&ßl/Ȧ3/4teaspoonpepper -- cayenne1ßkEÈ Õ3/4teaspoonblack pepper -- fresh ground1ßjEÈ3/4teaspoonwhite pepper -- fresh ground3ßiCÈ=1 1/4teaspoonsmarjoram, dried -- crumbled1ßh!EÈ]1tablespoonjalapeno, seeded -- deveined+ßg;È•2teaspoonsthyme -- dried crumbled/ßf#?È•2tablespoonsthyme -- fresh minced or,ße#9È 2tablespoonsginger -- fresh mincedßd )Èsalt as neededthen seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. „‰J ) ‡I Chili N'awlinsChili 0:00In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more ~ we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.‰n‰I ' “' Chili Our WayChili0:00Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, 7 <ÄdHòͯd?è߃d<ðѬzX<àËÖ1/2teaspoonsaltà)Ë12poundsbeef -- ground/àGÊd12ouncessharp cheddar cheese -- shred"à3Ê1headlettuce -- shreddedà!ÊD1packagecorn chips&à !1Ê216 oz cans) red kidney beans à !#Êó1tablespoongrown sugar%à !-ÊH1tablespoonred wine vinegarà !Ê I1tablespoonoreganoà !ÊÖ1tablespoonsalt!à 9Ê4bay leaves -- crumbled"à#%Ê33tablespoonstomato paste'à=ÊË3cans(16 oz) crushed tomatoes*àCÊv2canschopped green chili peppers"à#%Ê)7tablespoonschili powder(à#)Ê1 1/2tablespoonschopped garlicà)ÊN5cupschopped onionsà#Êg1poundground pork"à/Ê í2poundsground round beef(ß=É a2/3cupfresh anise basil -- (if(ß~3É°1/4teaspoonground black pepperß}ÉÖ1/2teaspoonsalt)ß|?É B1/2cupparmesan cheese -- grated1ß{#CÉR18 ounces pklight cream cheese -- cubed9ßz[Éð1/2poundpart-skim mozzarella cheese -- shredded (ê(ƒ>‰L 5 †9 Chili H. Allen SmithChili0:001. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.~‚‰K / ƒg Chili KrieghauserChili0:00Brown ground beef for 20 minutes, or until dark and crumbly. Pour off excess fat. Add salt, onion soup, chili powder, cumin, pepper and tomato sauce. Simmer for awhile, then add undrained kidney beans, cocoa and Coke. Simmer until ready. GØ´™}O*éÌ­}]F2ûË•x[I5þãá†gGà0+ÍŸ1cupcorn -- drainedà/)Íd1cupchopped tomatoà.Íÿ1teaspooncuminà-%Í)1teaspoonchili powderà, 1Íš1diced green pepperà+!Íœ1tablespoonoilà*Í´1clovegarlicà) -ÍJ1onion -- choppedà( ̦1pepperà' ÌÖ1saltà&!Ìÿ1tablespooncuminà%̈1/2teaspoonbasil3à$!IÌ I1tablespoonoregano,dried -- pref. mexican-à##;Ì3tablespoonsred chile,hot -- groundà" 'Ì P4garlic clovesà! )Ì o1bell pepper(s)à  Ì/3onionsàÌ4cupswaterà%Ì36ouncestomato paste-àEÌÈ4poundsbeef sirloin -- coarse grindà#̹2tablespoonsbutteràË‹8ouncescoca-colaàË 2teaspoonscocoa"à5Ë[1cankidney beans (21 oz)"à3ËÂ2canstomato sauce (8 oz)+à9Ë Õ1/2teaspoonblack pepper -- groundàËÿ2teaspoonscuminà +Ë(more to taste)!à!%Ë)1tablespoonchili powder%à;Ë”1cansoup -- condensed onion ©|‡©ˆ ‰P + Y Chili Con CarneChili0:00In 3-6 tb of bacon fat/shortening, lightly brown the onion and add t@ˆ ‰O / Y Chili Con Carne 2Chili0:00In 3-6 tb of bacon fat/shortening, lightly brown the onion and add>q‰N 3 ƒ! Chili Con Carne C/PChili 0:00Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hoursƒ‰M + …G Chili Con EloteChili0:00Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green peppers and spices, saute another 2-3 minutes. Add tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole beans, salt and oregano. Simmer another 30 minutes. If chili without tears isn't chili for you add more chili powder or cayenne pepper. Nг”uR3 輚}[5ôΟQ/⾡€hNàKÏÖ1teaspoonsaltàJ !Ï3bay leavesàI#Ï"1large cantomatoesàH!Ïh1tablespoonflour!àG!%Ïp1tablespooncumin powder"àF#%Ï)4tablespoonschili powder%àE#)Ï40milliliterschopped garlicàD)ÏN3mediumchopped onions+àC#7Ï6tablespoonsbacon fat/ shorteningàB%ϧ3poundsground chuck,àAGÎ'4cansred kidney beans -- 1 lb cans#à@7Î31cantomato paste -- 8 oz.!à?3Î"1cantomatoes -- 28 ozs.à>!ÎK1/2cupbeef stock#à=)Î+1/2teaspooncayenne pepperà<%ÎT1teaspoonground cuminà;Î I1teaspoonoreganoà:ζ1 1/2teaspoonspaprika)à9 IÎõ3beef bouillon cubes -- crushed"à8#%Î)4tablespoonschili powder#à7 =Î P2garlic cloves -- crushedà6'΂2cupschopped onion à5#!Îs3tablespoonsshorteningà4#Î4poundsground beefà3ÍÖ1 1/2teaspoonssaltà2Í I1teaspoonoregano-à1I͘4cupskidney -- pinto or black beans the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula. Add to the remaining fat the chili powder that has been mixed with the 1 Tb flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so that it mixes well. Stir until the mixture is smooth. Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatoes and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers. RṑnE%÷Õ­ˆdG&ôÕ­…b9úݹ‘rRàf!Ñy1teaspoononion saltàe'Ñ58cupsboiling water%àd3ј1packagechili seasoning mix!àc%!Ñv110 1/2 ouncebeef brothàbÑ•1/4teaspoonthymeàa#Ñ À1teaspoongarlic saltà`#Ñî1poundpinto beans&à_#-Ð'1large canred kidney beans à^/ÐN1pintripe black olives%à]##Ðÿ1 1/2tablespoonsbrown sugar%à\!-ÐH1tablespoonred wine vinegarà[!Ð I1tablespoonoreganoàZÐÖ1teaspoonsaltàY !Ð3bay leavesàX#Ð"1large cantomatoesàW!Ðh1tablespoonflour!àV!%Ðp1tablespooncumin powder"àU#%Ð)4tablespoonschili powder%àT#)Ð40milliliterschopped garlicàS)ÐN3mediumchopped onions+àR#7Ð6tablespoonsbacon fat/ shorteningàQ%Ч3poundsground chuck&àP#-Ï'1large canred kidney beans àO/ÏN1pintripe black olives%àN##Ïÿ1 1/2tablespoonsbrown sugar%àM!-ÏH1tablespoonred wine vinegaràL!Ï I1tablespoonoreganohe 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula. Add to the remaining fat the chili powder that has been mixed with the 1 Tb flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so that it mixes well. Stir until the mixture is smooth. Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatoes and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers.  9 „)‰R ! ˆ# Chili BaseChili0:00Roast, peel and seed the pasilla, Anaheim and red peppers, then dice. Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add onions and jalapeno peppers and cook, uncovered until the onions are translucent, about 5 minutes. Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt. Cover and place in the 325F oven for 30 minutes. Remove the chili base from the oven and scrape into a bowl. Divide into family portions and place in the freezer for up to 6 months.ƒC‰Q + †M Chili Bean SoupChili0:00Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. ]໡uI+ìȪX4íϾ¢xTB!üм•z]áÔ I1teaspoonoreganoáÔÿ1teaspooncumin$á5Ô3largegarlic cloves mincedà Ôzchopped)à~?Ô{2largegreen peppers -- coarsely"à}/Ô/4mediumonions -- choppedà|#Ôß2tablespoonscorn oilà{ ÔMcubes!àz ;Ôðbreasts cut into 1 inch'ày;Ô 1poundskinned & boned chickenàx +ÓÝchiles -- driedàw ÒÖsaltàvÒ$1teaspooncinnamon àu%Òp2teaspoonscumin powder!àt ;ÒÜstems and seeds removed!às 9Ò2ancho or pasilla chile&àr AÒ"10tomatoes -- seeded & diced&àq#-Ò´3tablespoonsgarlic -- mincedàp /Ò‘seeded and minced!ào 9Ò€4jalapeno chili peppers àn+Ò/2mediumonions -- dicedàm#Òœ2tablespoonsoilàl -Ò˜2red bell peppers)àk IÒ è2anaheim chili peppers -- fresh)àj IÒ2pasilla chili peppers -- freshàiÑ”1cuphot water"àh-Ñ"16ouncestomatoes -- 1 cnàgÑ=1/4teaspoonmarjoram £„£‚n‰U / … Cheap Cheap ChiliChili0:00Defrost ground turkey, if frozen. Spray a large non-stick skillet with cooking spray for no-fat frying. Spread th turkey meat in a shallow layer. Brown the meat over moderate heat; break into chunks and turn to brown evenly. Stir in remaining ingredients. Cover and simmer 45 minutes. Uncover and continue to simmer until thick.ˆ‰T ' } Chicken ChiliChili0:00Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in ProD‚x‰S % …= Chile CaribeChili0:001. Rinse, dry, and remove the stems, then crush or tear the dried chiles with your hands into little pieces (approximately 1/2 inch). Chile caribe can contain a portion of the seeds of the pepper. Red pepper flakes, sold in most supermarkets, have the look of chile caribe but are usually the Italian type pepper and impart a different flavor.~cessor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Burning. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot. cãÒ¿ž†a=(ýìÈ[=ìÌ´‹a9úÞ½c*áAÖ™1poundbeef chuck -- coarse grind*áAÖ(1poundbeef round -- coarse grindá)Öœ1/2cupoil -- cookingáÖL1/2poundsuet orá /Õ­cumin seed -- optá 5Õgdried oregano -- opt%á CÕ1garlic clove; minced -- opt'á3Õ2teaspoonsor 3 t chili powder&á EÕ¦pepper & salt or garlic saltáÕ1/4cupwaterá%Õ36ouncestomato paste*áCÕ2cupsred beans; can -- undrained!á 9Õ o1bell pepper -- choppedá -ÕJ1onion -- chopped#á/ÕL3/4poundground raw turkeyá +ÔÕitalian parsley(á=Ô.1/3cupminced fresh cilantro or!á 3Ô|1cupplain lowfat yogurtá  Ô2dice(á =Ôå1smallavocado cut into 1/4 in.á  Ô(1 lb ea)!á 1Ô ¸3cansundrained tomatoes"á#%Ô)3tablespoonschili powderá !Ô2bay leavesá%Ô×1/2poundground roundá Ô¦pepperá ÔÖsaltáÔ•1/2teaspoonthyme …i‰V 9 ‹ Carroll Shelby's ChiliChili0:001. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.~ 3. Taste and adjust seasonings, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.~ AÛ½“f;㹚L+ßÀ›|W2Û¹žˆ^Aá9 -×Ösalt -- to taste'á8 Gוred pepper flakes -- to tasteá7×1cupwaterá6!×K1cupbeef stocká5-×"3cupstomatoes-crushed"á4#%×)3tablespoonschili powderá3×ÿ2teaspoonscuminá2 × º2bay leaf"á1!'× I1tablespoonoregano-dried"á0!'×´1tablespoongarlic-mincedá/)×I1cupcelery-chopped"á.5×91cupgreen pepper-choppedá-'×J2cupsonion-chopped#á,3×1poundpork-lean -- ground#á+3×11poundbeef-lean -- groundá*!×ÿ1tablespoonolive oil0á)IÖÀ3/4poundmonterey jack cheese -- gratedá( )Ö+cayenne pepperá'ÖÖ1 1/4teaspoonssalt'á&+Öÿ1 1/2teaspoonscumin -- groundá%Ö¶1/2teaspoonpaprika6á$IÖ I1 1/4teaspoonsoregano,dried -- pref. mexican(á# GÖJ1onion,small -- finely chopped*á" KÖ P2garlic cloves -- finely chopped'á!;Ö1/4cupred chile,hot -- groundá 'Ö61canbeer(12oz ea)"á5ÖÂ1cantomato sauce(8oz ea) x xƒ ‰X 7 …U Pegleg Shorty's ChiliChili 0:00Braise the meat in a large skillet. Add the water and bring to a boil. Add the ground suet and all the spices. Mix thoroughly. Stir every few minutes till your are sure the spices are blended and the meat is all well saturated. After that you just need to stir enough to keep it from sticking to the bottom of the skillet. Cook for 45 minutes to one hour.ƒs‰W ) ‡/ Pierre's ChiliChili 0:00Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings. NÔ¯˜pS5躙|\?üݾ˜{S@% Ö»¤~N-áV#;Ù4tablespoonsred chile,hot -- ground#áU/Ù"32ouncestomatoes -- wholeáTÙ2cupswateráSÙÿ1teaspooncumin1áRIÙ I1teaspoonoregano,dried -- pref. mexicanáQÙÖ3teaspoonssaltáP 'Ù P2garlic clovesáO ÙJ1onion%áN5Ù14poundsbeef -- coarse grindáM#ÙÂ3tablespoonslard#áL)Ø+1/2teaspooncayenne pepperáK!ض1tablespoonpaprikaáJ!Ø I1tablespoonoreganoáI!Ø ò1tablespooncamino"áH!'Ø 1tablespoongarlic powderáG#ØÖ2tablespoonssaltáF%Ø)3ounceschili powderáEØ1 1/2quartswateráD)ØÞ1poundsuet -- ground+áCAØ×5poundslean beef -- ground coarseáB #סlime wedgesáA !×ûsour creamá@ /×Ycoriander-choppedá? /×Þred onion-choppedá> -×lettuce-shredded%á= C×£monter jack cheese-shreddedá< !מgarnishes:"á;3×[2cupskidney beans-cooked)á: Kצpepper-fresh ground -- to taste ¸"‰Z = y Pat's Special Diet ChiliChili0:00Brown meat and drain fat. Combine meat with other ingredients into large pot and cook to chili consistency. Serves 6.„D‰Y 9 ˆA Pedernales River ChiliChili0:001. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~ fÏ°ŽiEïÔ®†\*ïˬ‡i@Þº˜f/ánIÜb3poundslean beef chuck roast -- cubedám-Ü+1poundbacon -- chopped!ál =Ü-----chili cook-off-----.ák WÜ-----winner of the 1985 NY state-----.ájCÛ 1 1/2cupsgrated natural sharp cheese&ái9Û¯1bunchgreen onions -- slicedáh -ÛJ1onion -- chopped"ág3Ûê4cupscooked kidney beansáf /Û"3tomatoes -- diced!áe!%Û»1tablespooncurry powder!ád!%Û)1tablespoonchili powderácÛ2cupswater/ábAÛ11 1/2poundsbeef, chicken -- or turkey'áa5Ú 82packagesartificial sweetener%á` CÚsalt and pepper -- to taste#á_ ?Ú garlic powder -- to tasteá^Úÿ1teaspooncumin+á]CÚ)3/4canchili powder -- (3.5oz jar)%á\9Úþ2cansfrench cut green beans!á[3Ú1cantomato juice (46oz)"áZ ;Úç2bell peppers -- choppedáY 5ÚÞ1red onion -- choppedáX#Ú3poundsground meat.áW#=Ù2tablespoonsred chile,mild -- ground >ê>…(‰\ = Š Oakwood Feed Store ChiliChili0:00Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or Sharp Cheddar cheese, and saltines.‚‰[ ? ƒW Out-Of-The-Ordinary ChiliChili0:00In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese. 8Ͼw<ʼnW)ùÈ–qD(ëÉ¡yg8,âEÝ=1/3cupmild -- unseasoned chile pwdâ ÝÖ1salt%â5ÝÊ2poundscoarsely ground pork%â5Ýf2poundscoarsely ground beefâ1ÝÆ2lgyellow onions chpdâÝÿ1/4cupolive oilá+Ü›1pintcanned tomatoesá~!ÜK1pintbeef stock*á}#5ÜP2tablespoonsworcestershire sauce"á|!'Ü~1tablespoontabasco sauce/á{#?Ü ý2tablespoonsmsg or accent -- optional.áz!?Üý1tablespoonfresh ground black pepper-áy#;ÜÔ4tablespoonsfresh ground cumin seed+áx#/Ü÷1 1/2tablespoonsHungarian paprika/áw#?Ü2tablespoonsgood quality chili pepper9áv#SÜ02tablespoonsfreshly ground dry ancho -- chiliesHáu#qÜè5tablespoonsfreshly ground dry mexican -- chilies,anaheim if p)át IÜÒ6fresh jalapeno chilies -- chop8ás[Ü –4ouncescanned chopped chilies -- el paso brandárÜ/3largeonions+áq#9Üi4tablespoonsprepared garlic in oiláp Übutt.áoGÜ–2poundspork roast -- coarsely ground JJ‡2‰] - Ž) Numero Uno ChiliChili0:00Servings: 6 In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes.|Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.|Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour.|Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes.|Winner of the 1985 NY State Chili Cook-Off EÛµŠb0溇]:ìÌ¡|H#й‹qE)â IßÕ2celery stalks -- coarsely chopâ %ßç2bell peppers+âAß/3mediumonions -- coarsely choppedâßÂ1/2cuplard-âIÞ[3canskidney beans -- drained (#303) â-ÞO1/2cupnew mexico chile"â)Þî4teaspoonsoregano leaves1âGÞÿ2teaspoonscumin & coriander -- (ground)"â+Þ¦1teaspoonground allspice(âAÞ²1canwhole tomatoes -- (28 oz.)â!Þv3 1/2cupsbeef broth(â?Þ(2jarscanned pimentos -- (7oz.) â-ÞJ1largeonion -- chopped â+Þ¨2poundslean grnd. beef'â7Ý —32ouncesdark red kidney beans0â#AÝM2tablespoonsyellow cornmeal (optional))â CÝ P8medgarlic cloves,pld -- minced)â AÝ/3cupsbeef stock or canned brothâ %Ý4cupstomato juice/â ;Ý¥1 1/2teaspoonscayenne pepper to taste%â #+Ý 2tablespoonsground cinnamon(â#1Ý u3tablespoonsunswtnd coco pwdr*#â#'Ýg3tablespoonsdried oregano"â#%ÝT3tablespoonsground cumin 00…L‰^ ? ŠK New Mexico Red Bean ChiliChili0:00Crumble beef into 5-6 qt. pan over high heat. Cook; stirring, until beef is well browned. Lift our meat and set aside. Discard all but 2 tbs. of the drippings. to drippings, add onion and cook, stirring often, until onion is soft. Meanwhile, puree pimentos and their liquid in blender. Return beef to pan with pimento puree, broth tomatoes (break up with spoon) and their liquid, all spice, cumin, coriander, oregano, ground chile, and beans. Bring to boil; then reduce heat, cover, and simmer for 45 min.. Uncover and continue to simmer until thickened to you liking; stir often. Note: Substitute roasted red pepper in place of pimento if desired. Proceed as directed. ƒm‰_ 3 ‡ Nevada Cowboy ChiliChili0:00Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings. <Í¢~]=⿧xW7÷ßͶŠnBá·‘l<-â7#;à8tablespoonsred chile,hot -- ground"â65à31cantomato paste(6oz ea)#â57àÂ1cantomato sauce(15oz ea)'â4=à?2cansstewed tomatoes(15oz ea)+â3Aà™8poundsbeef chuck -- coarse grind0â2!Cà”1tablespoonjalapeno peppers -- pickled)â1 IàÕ2celery stalks -- coarsely chopâ0 )à o2bell pepper(s))â/ Ià/3onions,med -- coarsely choppedâ.àÂ1/2cuplardâ- ßwaterâ,ß64ouncesbeer#â+ ?ßýfresh ground black pepperâ* '߃salt to tasteâ) 3ß onion salt to tasteâ( 5ßwgarlic salt to taste,â'!;ß°1tablespoonliquid hot pepper sauceâ& !ß3bay leaves â%%ßT2teaspoonsground cumin+â$#7ßß4tablespoonsground red mild chili*â##5ßö8tablespoonsground red hot chiliâ"%ß36ouncestomato pasteâ!%ßÂ15ouncestomato sauce!â +ß?30ouncesstewed tomatoes(â;ß Å8poundscoarse grind beef chuck0â!Cß”1tablespoonjalapeno peppers -- pickled ûĉ*‰b A ’ Neiman Marcus Chili BlancoChili0:00Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight.|Place V‚3‰a G „ Nevada Annie's Champion ChiliChili0:00Dice and saute the first five ingredients. add the meat and brown it. Add the remaining ingredients. Add water, just to cover the top of the mixture. Cook about 3 hours on low heat, stirring often Courtesy of LaVerne Harris, a.k.a. Nevada Annie, Winner, 1978„‰` C ‡1 Nevada Annie's Cowboy ChiliChili0:001. Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent.~ 2. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.~ xÏ©‘_=Ö¾¬ˆnM-ãÊ¥Œb>ýÝ¿œx!âR+á612ouncesbeer -- divided âQ 9á $tabasco sauce to tasteâP#áÿ2tablespoonscuminâO%á)6ounceschili powderâN%á36ouncestomato pasteâM%áÂ15ouncestomato sauce!âL+á?28ouncesstewed tomatoes'âK9á»7ouncesgreen chilies -- dicedâJ 'á-----add-----"âI/á_8poundslean ground chuckâH 'á-----add------âGGáÿ1smalljalapeno pepper;seed -- freshâFá´2clovesgarlicâE%áI1large stalkceleryâD'á{2mediumgreen peppersâCá/3mediumonions!âB =á-----dice and saute-----âA àwaterâ@à64ouncesbeer(â? Ià¦pepper -- fresh grnd(to taste)â> )àÖsalt(to taste)â= 5àyonion salt(to taste)â< 7à Àgarlic salt(to taste)/â;!Aà’1tablespoonhot pepper sauce -- liquidâ: !à3bay leaves#â9+àÿ2teaspoonscumin -- ground.â8#=à4tablespoonsred chile,mild -- ground AÇ¥gU(åÀšqNôÕ¥Ž|V*ùÔ±™‚`AânãÖ2 1/2teaspoonssaltâm)ã Œ3mediumonions choppedâlã3cupswaterâkãh1/3cupflour âj%ã316 oz. cantomato paste"âi#%ã 3tablespoonsbacon greaseâh+ã?2cupsstewed tomatoes âg ãôfat)âf=ã ¨3poundspork shoulder -- trimmed#âe ?â9fresh cilantro -- choppedâd âfsalsaâc !âûsour cream-âbIâÀ3cupsMonterey jack cheese -- gratedâa'âý6cupschicken broth#â`)â+1/4teaspooncayenne pepper1â_?âg1 1/2teaspoonsdried oregano -- crumbled â^%âT2teaspoonsground cumin&â];âš2cansmild green chilies 4 oz#â\ =â P4garlic cloves -- chopped"â[/â/2mediumonions -- choppedâZ!âÿ1tablespoonolive oilâY)â:2poundschicken breast*âXAâb1pounddried great Northern beansâW á¹taste#âV ?á´garlic -- salt and pepperâU !á3bay leavesâT'á ø12ouncesmineral water6âS eáNAnnie says to put in -- half the beer, drinkchicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.|Drain beans. Heat oil in same pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate.|Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to taste with salt and pepper.|Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilantro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings.   „\‰c 1 ˆy Navajo Green ChiliChili0:00Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until translucent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more. Pì½pM(òȤ„mH!ýÚ°‹qH'ÝÅšnPã å$1teaspooncinnamon)ã Iå P6garlic cloves,med -- fine chop(ã GåJ1onion,large -- finely choppedã !å6bay leaves(ã;å12poundsbeef -- hamburger grindã#å¹2tablespoonsbutterã 5ä_pasta; cooked -- hot&ã=äð1cupcolby cheese -- shreddedãäÖ1teaspoonsalt"ã+äN1teaspoonWorcester sauce'â+ä¦1 1/2teaspoonsground allspice â~ä$1 1/2teaspoonscinnamon!â}#ä÷2 1/2tablespoonsvinegar$â|/äL1teaspoonground red pepper"â{#%ä)4tablespoonschili powderâzä3cupswaterây%ä36ouncestomato paste!âx 9ä P2garlic cloves -- whole'âw1äÐ1/4teaspooncrushed red pepperâv#ä34smallred peppersâu !ä6bay leaves"ât/ä35wholeblack peppercorns âs-ä/2largeonions -- mincedâr#ä2poundsground beef+âq#7ã}216 oz. canswhole green -- chiles,âp;ã1/2teaspoondried -- ground mexicanâo ã´4garlic __ƒ‰d - … My Skyline ChiliChili0:00Brown ground beef in skillet with onions. Drain fat. Place next 4 ingredients in a spice bag. Combine remaining ingredients, except cheese and pasta, in a large pot. Cook over low heat for 3-4 hours. Don't forget to remove spice bag and whole garlic cloves. Serve over spaghetti or some type of pasta, topped with shredded Colby cheese and additional chopped onions if desired. êꆉe Y ‹= Murray's Girlfriend's Cincinnati ChiliChili0:001. Heat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving.~ 4. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.~ dáÑoPöÀ›„Z1Û¼…[1ôÖ¥ƒdã"æÖ1 1/2teaspoonssaltã!%æc1teaspoonchile caribe.ã Cæß1teaspoondried whole red pepper -or-ãæ÷4teaspoonsvinegarãæZ2teaspoonsallspiceãæ$1teaspooncinnamon'ã Eæ P6garlic cloves -- finely chop'ã;æJ1largeonion -- finely choppedã !æ6bay leavesã#æ2poundsground beefã#æ¹2tablespoonsbutter(ã GåJ1onion,small -- finely chopped(ã=å @1/2cupcheddar cheese -- grated&ã5å t1/2poundvermicelli -- cooked'ã?å[1cankidney beans -- (16oz ea)ãå6cupswater"ã5å31cantomato paste(6oz ea)3ãIå I1/2teaspoonoregano,dried -- pref. mexican"ã+åÿ1teaspooncumin -- ground2ã#Eå2tablespoonsred chile,ground -- hot-mildãåÖ1 1/2teaspoonssaltã %åc1teaspoonchile caribe/ã Eå¿1teaspoonred pepper -- dried whole orã å÷4teaspoonsvinegarã åZ2teaspoonsallspice HH…4‰f ? Š Murray's Cincinnati ChiliChili0:00Heat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2-4 hours. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. MЮoX/Ú¸“g<àÅ yC)ýݽ¤oMã; 7ç~tabasco sauce -- dash2ã:Gç¦1/4teaspoonpepper -- cayenne (if needed)ã9çÖ1/2ouncesaltã8'çU1/2cuporegano tea *ã7%çÂ6ouncestomato sauce)ã65çY1/2teaspooncoriander (optional)ã5çÿ1/2ouncecumin3ã4Iç)1/2teaspoonchili powder -- hot new mexico$ã3 Açvgreen chili, med -- minced"ã2/çÂ3ouncespork sausage bulkã1!çv1cupbeef broth+ã0Cç13poundsbeef cubed or coarse ground+ã/?ç™1/2ounceregular dark chili powder(ã.;ç„2ouncesgebhardt's chili powder)ã-#3ç÷2tablespoonskidney suet or lard"ã, =ç Pgarlic cloves -- approx.ã+ 7ç/onions -- med chopped'ã*;æJ1smallonion -- finely chopped(ã)=æ @1/2cupcheddar cheese -- grated&ã(5æ t1/2poundvermicelli -- cookedã'æ6cupswaterã&%æ36ouncestomato pasteã%æ I1/2teaspoonoreganoã$%æT1teaspoonground cumin-ã##;æ '2tablespoonsground red chile -- hot é醉g 7 ‹a Margo Knudson's ChiliChili0:00* 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic, Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder. Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper while browning. Add meat to Onions and spices, using a little broth to keep from sticking. Saute sausage and Green Chili Pepper together 2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed. ‰¶‰ ‰j 9 O Lo Cal Chili Con CarneChili0:00Combine ingredients in a med. covered saucepan and simmer, covered, for 30 minutes. Freezes well.ƒ‰i 5 …q Low Fat Lentil ChiliChili0:00TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATO JUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS.‚F‰h - „Q Mad Mike's ChiliChili0:00Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot, saute the onions in some olive oil until they are soft. Add the meat and continue cooking until meat is grayish brown, about 20 minutes. Mix in all the other ingredients, bring to a boil and simmer for 3 hours. EØ´ŽpP#ßÆ¢~`;ïÕ¿œuZ4ëĬ‡iE!ãW+êÑ16ouncesbeans -- cookedãV%êÂ2cupstomato sauce"ãU1é.3/4cupspicy tomato juiceãTé†1cuplentils$ãS+éÿ1/4teaspooncumin -- ground!ãR-éJ1mediumonion -- chopped"ãQ'é 1/4teaspoongarlic powder#ãP =éI3celery; stalks -- slicedãOéH1teaspoonsugar$ãN1é"16ouncestomatoes -- cut up ãM%é)2teaspoonschili powderãLé1cupwaterãK 'é ground turkey*ãJ?é8ouncespork; lean -- boneless orãI!è I1tablespoonoregano"ãH)è+2teaspoonscayenne pepperãG#èÿ3tablespoonscumin!ãF%è)2 1/2ounceschili powder!ãE##èÿ4tablespoonsbrown sugarãD !è10bay leaves&ãC;è2cansenchilada sauce -- mildãB!èv1canbeef broth*ãA=è"28ouncestomatoes -- whole peeledã@%è36ouncestomato pasteã?è=46ouncesv-8 juice#ã>3è<4largecarrots -- shredded!ã=/è/2largeonions -- chopped%ã<5è75poundsround steak -- cubed Z׳™v`.þݳŽkF üÛoG$úײ•uZãpì”2cupshot waterão!ì­1teaspooncumin seedãnì I1teaspoonoregano"ãm ;ì P2garlic cloves -- minced ãl-ìJ1largeonion -- chopped'ãk Gì‡chuck, well trimmed -- ground ãj 9ìchili grind fine *or*%ãi5ì)4poundsvenison -- bite size)ãh;ëw20ouncesmonterey jack -- grated%ãg9ë]4cupschicken stock or broth6ãf[ëN2cansmild green chilies; chopped -- 4oz each!ãe)ë‰1teaspoonground oregano#ãd)ë+1/4teaspooncayenne pepper"ãc'ë 1/8teaspoonground cloves ãb%ëT2teaspoonsground cumin"ãa/ë/2mediumonions -- chopped'ã`#-ë´40millilitersgarlic -- mincedã_!ëÿ1tablespoonolive oil-ã^Eë:2poundschicken breast; skin -- bone/ã]IëÞ3poundsgreat northern beans -- cannedã\ ê º1bay leaf ã[%ê)2teaspoonschili powderãZêÖ1teaspoonsalt!ãY-êJ4ouncesonion -- chopped&ãX7ê8ouncesground beef -- cooked }}„‰k G ‰) Lewis And Clark's White ChiliChili0:00x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Ladle into large bowls and top with 1 oz cheese. Serve with a side of sour cream and chopped jalapeno peppers. ÕDÕˆ‰n % Q L. J's ChiliChili 0:00Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl witeO‰m / ‚a Last Minute ChiliChili0:00Prepare chili as directed on package using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese and peppers.ƒe‰l A †{ Lbj Pedernales River ChiliChili0:00Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili is stored in refrigerator, allowing fat to rise to the top and solidify, when it can be easily removed BÝ´‰oQ( éÅ®…j>üÓµƒ\E* ëÒ—~]Bä î…1/2cupdark rumä #îú3packagesladyfingersä  %î6ingredients:8ä Mî—1 1/2teaspoonsfinely ground expresso -- coffeeäî¹1/4cupbutterä#îH4tablespoonssugarä)îÝ1/2cupwhipping creamä +î-----sauce-----äîÖ1pinchsalt$ä#)î÷2tablespoonskahlua liqueur/äGîš1/4poundsweet butter -- cut into bitsä#î©1/2cupheavy cream&ä5î¯12ouncessemi-sweet chocolateã /î-----filling-----"ã~#%îš6tablespoonssweet butter)ã}9î—1 1/2cupschocolate wafer crumbsã| +î-----crust-----&ã{ Eí¹shredded mild cheddar cheeseãz !íûsour cream!ãy3íÂ1can(8 oz) tomato sauceãx!í›2 1/3cupscold waterãw#í2poundsground beef&ãv Eí¶chopped green and red pepperãuí )1packagechili mixãt 'ìƒsalt to taste(ãs;ì°2dashesliquid hot pepper sauce&ãr3ìm1 1/2cupscanned whole tomato ãq%ì)6teaspoonschili powderh the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and onions over night. Brown the meat in a skillet. In large pot throw in the tomatoes and crushed chilis, onions, meat, paste, everything except the beans and peppers and slow cook for three hours. Next chop your green and red peppers into long slivers or if you prefer diced. Also stir in your beans and cook slowly for one more hour. All cooking must not have the lid on. With the thick "soupy" ring around the pot; stir back into the simmering chili.|You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat. To accompany the chili try and get your hands on some "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I guarantee you will see God! LÑ£ƒdA"úã¾™tY0 Ý®‰lL!íÕ³ŽsL$ä' =ð P10garlic cloves -- choppedä&ðÖ3teaspoonssalt"ä%#%ð)6tablespoonschili powderä$ 7ð;8dry chilie pods *or*ä# !ð2bay leavesä"ð1quartwaterä!ðÿ1/4cupolive oil(ä ;ð13poundsbeef -- ground or cubedä 3ïäspaghetti -- cookedä -ïJonion -- chopped"ä =ï @cheddar cheese -- grated,ä=ïg2teaspoonsdried oregano -- crushed-ä?ï -2teaspoonsdried marjoram -- crushed ä%ïp2teaspoonscumin powder&ä1ïN2teaspoonsred cayenne pepperäïÖ4teaspoonssalt"ä#%ï32tablespoonstomato paste"ä#%ï)6tablespoonschili powder"ä1ï…1/2cupparsley -- choppedäï ˆ1cupkahlua%ä;ï91cupgreen pepper -- chunkedä#ï4poundsground beef ä+ïJ4clovesonion -- mincedä /ï/4onions -- choppedä'ï1/2cupvegetable oil+ä?îŽ27ouncessemisweet chocolate chips,ä ;î¹1 1/2poundsbutter (no substitutes) ||ƒ‰o % …M Kahlua ChiliChili 0:00In large pot, heat oil. Add onions and garlic; saute until transparent. Add meat; brown. Add remaining ingredients except cheese and onions; mix well. Bring to boil. Reduce heat and simmer, partially covered, for 45 minutes. To serve, spoon chili on top of cooked, drained spaghetti in individual bowls and top with cheese and onions. Yields: 5 quarts. €‚d‰q ' … Jenny's ChiliChili0:00Combine onion and hamburger in skillet, cook, stirring frequently, until meat is brown and crumbly. Pour off excess fat. Transfer to large pot, add kidney beans, canned tomatoes, salt, brown sugar and chili powder. Cook slowly - the longer you can allow the chili to simmer the better it is. Add more chili powder to taste.„|‰p 1 ‰9 Joe Cooper's ChiliChili0:00In a six-quart pot, sear meat in hot olive oil, stirring constantly over high heat until grey, but not brown. Add water and mix well. Add bay leaves now, but remove and discard after 15 minutes of cooking. Simmer covered 1 1/2 to 2 hours, stirring occasionally. Add remaining ingredients, except for flour and cornmeal. Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim off any excess fat. Adjust seasonings and add flour and cornmeal blended with a little cold water to make a paste. Cook, stirring constantly to prevent sticking, until chili is the desired consistency. FåÈ«wZ:ôÓ±ŽV+ýܸš~O"öåà}F4äBKò I1/2teaspoonoregano,ground -- pref. mexican äA%ò»2teaspoonssesame seeds ä@'òï1teaspooncaraway seedsä?-ò4cupswater -- boilingä> òÖsalt)ä= Iò P3garlic cloves,med -- fine chop*ä< Kò/2onions,medium -- finely chopped,ä;Cò(3poundsbeef round,lean -- 1" cubesä:òÿ1/3cupolive oilä9 1ñ(or more to taste)!ä8!%ñ)1tablespoonchili powderä7)ñH1/4cupsugar -- brownä6ñÖ2teaspoonssaltä5 ñ(16 oz)(ä4?ñ"2canstomatoes, whole -- peeled5ä3Yñ É2canskidney beans in chili gravy -- (15 oz) ä2-ñJ1largeonion -- choppedä1)ñ12poundsbeef -- groundä0#ðã6tablespoonscornmealä/#ðh3tablespoonsflour%ä.-ð 1/4teaspooncocoa (optional)ä-#ð¶3tablespoonspaprikaä,!ðH1tablespoonsugar1ä+Eð°1/2teaspoonground black pepper -- freshä*ð°1teaspooncayenneä)ð I1teaspoonoreganoä(ðÿ1teaspooncumin II‡3‰r G Ž Jeanne Owen's Chili Con CarneChili0:001. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~ bˤ}P#öÊ°Œ_8îƧ~fL"øα…b ä[ 9ôcoarsely ground pepperäZ #ô Àgarlic saltäY ô IoreganoäX#ôÖ2tablespoonssalt'äW GôIcelery -- stalks fine chopped'äV Gô{green peppers -- fine chopped'äU Gô/onions, med -- finely choppedäTóÖ1teaspoonsaltäSó1/2cupwater&äR3ó¶14 oz candiced green chiliesäQ%ó)3/4cupchili powder%äP Aó]1jalapeno -- finely chopped!äO/ó”1/4cupgreen chili salsa#äN =ó31tomato paste -- 6-oz can$äM ?óÂ1tomato sauce -- 15-oz can*äL Kó?2stewed tomatoes -- 14 1/2oz cns!äK-ó˜4poundslean ground beefäJóœ2teaspoonsoil)äI Ió P2garlic cloves -- minced **äH KóÏ1celery stalk -- finely chopped**äG Kó1green bell pepper -- f/chopped**äF Kó/2onions;med -- finely chopped *$äE7ò[2canskidney beans(16oz ea)$äD9ò í1cupolives,green -- pitted2äC#Eò3tablespoonsred chile,ground -- hot-mild çŸçƒ4‰t Y † Jay Pennington's Just Plain Good ChiliChili0:00Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer 2 1/2 hours. Stir every 10-15 min.‚]‰s # … Jay's ChiliChili0:00In Dutch oven, saute first four starred ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired. SÖ¯•jDîɪ„lN/ ã̧ƒY=ïÍ¡vS äu%ö32teaspoonstomato paste(ät5ö,2teaspoonsoriental chili paste)äs!5öc1tablespoonchinese oyster sauceär#ö g2tablespoonssoy sauce'äq1õÐ1/2teaspooncrushed red pepper!äp!%õ)1tablespoonchili powderäoõÿ2teaspoonscumin'än5õP1teaspoonworcestershire sauce!äm 9õJ1onion -- finely minced"äl'õ 1/4teaspoongarlic powderäkõ3cupswater'äj+õ¦1 1/2teaspoonsground allspiceäiõ÷1 1/2teaspoonsvinegarähõÖ1 1/2teaspoonssaltägõ$1teaspooncinnamonäf !õ2bay leaves#äe-õÐ115 ounceca tomato pasteäd#õ2poundsground beef"äc5ô b1cupchile salsa -- (7oz)$äb7ôÂ2cupstomato sauce -- (1lb),äaGô"2cupstomatoes -- (1lb-13oz) stewed#ä`7ô31cuptomato paste -- (6oz)(ä_;ô18poundsbeef -- coarsely groundä^ )ôjalapeno chili$ä]7ô)2jarschili powder -- (3oz)'ä\ Gô Pgarlic cloves -- fine chopped vvƒ‰u ; …C Jack's Easy Cincy ChiliChili0:00Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up meat with fork as it cooks. Simmer 3 hours, covered, stirring occasionally. Meat should be separated with fork while cooking, so that it is very fine. Serve over pasta; top with chopped onion, shredded COLBY cheese, kidney beans, oyster crackers, or any combination thereof. …f‰v = ‹ Hunan Style Salmon ChiliChili0:00In a bowl,whisk together the soy sauce,oyster sauce,chili paste,tomato paste,clam juice,2 tsp.of the cornstarch,the sugar,and lemon juice.Set aside.. Toss the salmon in the remaining cornstarch mixed with the chili powder.Heat a large wok until smoking.Add the peanut oil and gently stir fry the salmon,in 2 batches,until its surface is lightly browned and crisp,about 2 minutes.Remove the salmon with a slotted spoon to a strainer or colander to drain. Pour off all but a thin film of the oil. Add the scallions,garlic and ginger root and stir fry 10 seconds.Return the salmon,add the reserved liquid and simmer until lightly thickened.Toss in the pumpkin seeds.Serve over rice.Makes 4 servings... ]åÂ¥uc>!ÿݳdC!êÆ¢…iDೈ](å;ø/2mediumonions -- thinly sliced(å=ø{2smallgreen peppers -- chopped*å?ø3poundslean coarsely ground beef$å #!÷µ2 1/2tablespoonsmasa flourå ÷3/4cupwater"å 5÷Â1can(10 oz) tomato sauce"å  =÷›salt and pepper to tasteå ÷1teaspooncominoå÷ I1teaspoonoregano!å-÷´5clovesgarlic -- minced!å-÷J1mediumonion -- choppedå÷œ1teaspoonoilå!÷ò4poundschili meatå 3÷u20dried chili pepperså+öi4cupshot cooked rice(å=öÆ1/2cuppumpkin seeds -- toasted!å1ö 41inchginger root minced'ä#-ö´20millilitersgarlic -- mincedä~ 5ö Þ2scallions -- choppedä} 1ö¼1/2lemon -- for juiceä|!ö1/4cuppeanut oil"ä{#%ö)2tablespoonschili powderäz öScubed-äyGö_1poundsalmon filet,boned -- skinnedäxöH1/4teaspoonsugar äw#!ö 13tablespoonscornstarchäv!öâ1cupclam juice ÕÛÕ‚‰x 1 ƒE Headquarters ChiliChili0:00Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes.„!‰w ' ˆ Hot Red ChiliChili 0:00Remove stems and seeds from chili pods. Wash and put into a large pan and cover with water. Simmer until tender. Drain. Place peppers in food processor and puree. Put aside. Brown meat in small amount of oil. Add onion and garlic. Simmer for 10 minutes. Then add the oregano, comino, salt and pepper. Add peppers to the chili meat. Add tomato sauce and water, then bring to a boil. Reduce heat and simmer for 3 to 4 hours. More water may be added during cooking. When almost done, thicken with flour/water paste. FÛ½—rE,ñǤ…U'û϶œ|L*úê׺’nF%å+ Cù Ìblackstrap molasses -- corn!å* ;ùŸa dollop of sherry wine%å) Eù-----secret ingredients-----å( -ù cayenne to tasteå' ù»needed å& ù1/2)-å%Gù3 1/2cwater -- added as (3 1/2 to 4å$%ùa128 ounceca tomatoes-å#Eù)1 1/2ozchili powder -- (1 1/2 to 2)å" 3ùiolive or peanut oilå!ù I1pinchoreganoå ùà1filletsteak)åEù «3lbdiced sirloin or -- (3 to 4))å?ù/2largeonions -- sliced (2 to 3)+åAù´2clovesgarlic -- crushed (2 to 4)-å Qù”2jalapeno peppers -- chped (2 to 3)å#ù¹3tablespoonsbutter å 9ø or canned kidney beans'å=øî3canspinto beans - 15 oz cansåø1cupwater"å'ø~1/4teaspoontabasco sauceå %øTground cumin*å9øÕ2teaspoonscrushed cumin seeds or"å#%ø)3tablespoonschili powder#å5ø"3canstomatoes - 1 lb canså#øæ1/4cupcooking oil"å/ø´2clovesgarlic -- crushed ÿÿƒ}‰y K ‡! Ham Flannagan's Va. Champ ChiliChili0:00Saute peppers, garlic, and onion in butter. Add Worcestershire sauce and cumin to taste. In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very low while stirring, and add secret ingredients to taste. Add corn paste or arrowroot to thicken if desired. Stir constantly and taste often. NØÀŸ†e@!Ó¯Œj>ñÈšyV' áÛqN åE%û)4teaspoonschili powder'åD;û P2largegarlic cloves -- minced%åC7û¬1/2cupfinely chopped carrotåB'û‚1cupchopped onion(åA?û [2cupsfinely chopped red pepperå@!ûœ1tablespoonoil,å?Eú‹1/4cuphopped fresh cilantro or par å>-úA1/3cuphopped scallionså=)ú‰1/2cuplow-fat yogurt+å<Cú"1/3cupfine-or medium-grain bulgur&å;#-ú'215 oz. cansred kidney beanså:#úÿ1teaspoonbrown sugar)å9!5ú"114 oz. cantomatoes* -- chopped)å8!5ú"128 oz. cantomatoes* -- choppedå7%úT1teaspoonground cumin å6%ú)3teaspoonschili powder!å5-ú´2clovesgarlic -- minced,å4!;ú a1tablespoonminced jalapeno pepperså3 /ú+1carrot -- choppedå2 /ú/3onions -- chopped"å1!'ú1tablespoonvegetable oilå0 5ùPWorcestershire sauceå/ %ùpcumin powderå. 5ùÖsalt/pepper to tasteå- #ùywith water.%å, Cù emeal mush made into a paste áᄉz + ‡} Half-Hour ChiliChili0:00In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened. Serve with yogurt, scallions and cilantro or parsley on the side. Serves 4. *with their juice +drained and rinsed å儉{ Q ‡O Ground Turkey And Black-Bean ChiliChili0:00Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, carrot and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt & pepper. 260 calories; 10 g fat. OݶY5ýУsC æºhAß»š|O*å[=ýr21ouncesdiced green chili stripsåZý”28ounceshot wateråY%ýÂ23ouncestomato sauce!åX+ý›44ouncescanned tomatoesåW+ýÔ1poundpork soup bones=åV]ý–2 1/2poundspork roast (fresh shoulder -- preferred)$åU7ü[2canskidney beans(16oz ea)%åT;ü ì1canonion soup(10-1/2oz ea)'åS=ü Š2canstomato soup(10-1/2oz ea))åR Iü P2garlic cloves,med -- fine chop$åQ+üÿ1/4teaspooncumin -- ground3åPIü I1/4teaspoonoregano,dried -- pref. mexican-åO!=ü1tablespoonred chile,mild -- ground-åN#;ü2tablespoonsred chile,hot -- ground*åMAü(1poundbeef round -- coarse grind*åL GüJ1/2onion,med -- coarsely chopped5åKOüÂ2teaspoonslard,butter -- or bacon drippings!åJ!%û31tablespoontomato paste#åI5ûW3cupscanned chicken broth4åH!KûB215 oz cansblack beans -- rinsed & drained$åG5û¶1poundground turkey breast åF%ûT2teaspoonsground cumin ¹¹„C‰| % ˆS Gringo ChiliChili0:001. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.~ ÎAÎp‰~ G Gene Bartz World Famous ChiliChili 0:00Mix all ingredients and cook in crockpot on low for 8-10 hours.…;‰} # ŠE Green ChiliChili0:00Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and continue boiling for 20 minutes. Add spices, hot peppers, and chili strips. Continue boiling for another 20 minutes. Finish by cooking on medium heat until desired thickness, usually another 20 minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful. Aϲ‘sV& æ»k@-渞uQ?ݺšw]Aåv +Épepper to tasteåu 'ƒsalt to taste åt#! r2tablespoonsWesson oilås'‚1largechopped onion år-Â1poundground lean pork:åqW2 1/2poundsbeef brisket cut into -- 1 inch cubes"åp =ÿ›salt and pepper to tasteåo ÿwater!ån+ÿ?28ouncesstewed tomatoes&åm7ÿ7ouncesgreen chiles -- dicedålÿü6dropstabasco+åkAÿ)5poundsvenison -- coarsely ground)åj=ÿ‡4poundschuck -- coarsely groundåi 'ÿ P4garlic clovesåh ÿDseeded(åg GÿÜ2fresh jalapenos -- deveined &"åf/ÿ/3mediumonions -- chopped(åe;ÿç3mediumbell peppers -- chopped(ådAþg1canketchup -- (bean can size) åc%þ)2teaspoonschili powderåb#þ Š2canstomato soup-åaIþ'2cansred kidney beans -- (med cans)å`þy2poundshamburgerå_!ý´1tablespoongarlicå^#ýÖ1 1/2tablespoonssaltå]!ýH1tablespoonsugar.å\Ký K3/4ozdiced hot peppers -- (3/4 to 1) O‚<Š [ „ Fred Drexel's 1981 Winning Recipe ChiliChili0:00In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.ƒ-‰ g …e Fuzzy's Fantastic South Texas Road Meat ChiliChili 0:00Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. BÞ²’rY>ðͪhDúÒ§ˆZ8õÒ¥Œ`Bæ!ò2poundschili meat)æ K'red kidney beans -- * see note*æ !612beer -- oz*æ K¯1italian plum tomato -- * see no æ !#1tablespooncelery seed!æ !%)1tablespoonchili powderæ !¶1tablespoonpaprikaæ #ÿ1 1/2tablespoonscumin+æ !5¿1/2tablespoonred pepper -- groundæ! I1tablespoonoregano(æ G4ground beef;*see note* -- lbs%æ7I2stalkcelery;coarse chopped æ 9´garlic;minced -- clove$æ ?¿1red pepper;chopped -- med!æ 9J4onion;chopped -- large%æ =ÿ1/4olive oil;divided -- cupæ I1pinchoregano æ#ÿ1/8teaspoonbrown sugar å# ‚1/8teaspoondry mustard&å~#%T2 1/2tablespoonsground cumin"å}#%)4tablespoonschili powderå|1 1/4cupswaterå{612ouncesbeeråz 1f1beef bouillon cubeåy%Â8ouncestomato sauce)åx#3¶2tablespoonsdiced green chiliesåw 5 3minced garlic cloves >>‡>Š / Ž? First Alert ChiliChili0:00****NOTES***** SMALL BEEF CHUNKS CAN BE USED INSTEAD OF GROUND BEEF. BLEND TOMATOES IN BLENDER WITH LIQUID UNTIL SMOOTH. PINTO BEANS CAN BE USED INSTEAD OF KIDNEY BEANS. USE BOTTLES HOT SAUCE TO TASTE. IN A LARGE SKILLET, HEAT 1/8 CUP OF OLIVE OIL OVER MED-HIGH HEAT AND COOK THE ONIONS, RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY POT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE. STIR IN ONION MIXTURE TO MEAT MIXTURE. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI POWDER, CELERY SEEDS, SALT, PEPPER, TOMATOES WITH LIQUID AND BEER OR GINGER ALE. BLEND WELL. SIMMER 1 HOUR, UNCOVERED, STIRRING OCCASIONALLY TO THE MIXTURE DOESN'T STICK TO THE BOTTOM AND SCORCH. ADD KIDNEY BEANS AND THEIR LIQUID, BLEND AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY. ADD HOT SAUCE TO TASTE IF DESIRED. TASTE FOR SEASONING. 8¾ã8ƒ'Š Q …o Fire Alarm Chili From College ParkChili0:00Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste. Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixture to a boil then lower heat to simmer for about 1 hour before serving.WŠ + ‚u Fire Camp ChiliChilix0:00Soak Beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add Water as necessary. Stir occasionally. Makes 60 gallons.‚>Š ) „E Fireside ChiliChili0:00Brown meats; add bacon drippings and cook 5 minutes. Add hot water, tomato puree, Tabasco, pepper, onion and garlic; simmer 30 minutes. Add rest of the ingredients and simmer slowly for 1 to 2 hours. Serve with crackers, raw onion, grated sharp Cheddar cheese and plenty of cold beer. G⺟vY0Ùª‹nQ-íÌ z`;ðί‡bGæ,H1teaspoonsugar"æ+#%)4tablespoonschili powder%æ*5P4dashesworcestershire sauceæ)#2poundsground beefæ(#d2tablespoonsmargarineæ'%)4cupschili powder*æ&=Þ40poundsmeat (ham, sausage, pork"æ% =/onions, large -- choppedæ$ 'ƒsalt to taste#æ# A+bacon, ground beef -- etc))æ"A Ú4cupsjalapeno chiles with juiceæ!#î100poundspinto beansæ Ö1teaspoonsalt#æ)+1/4teaspooncayenne pepper!æ)D1teaspoonground mustardæ¶1teaspoonpaprikaæ!ÿ1tablespooncuminæ! I1tablespoonoregano,æ#9)3tablespoonschili powder (heaping))æ=´2clovesgarlic -- finely chopped(æ=/2largeonions -- finely chopped&æ CÚ1chili pepper pod or more toæü1teaspoontabasco&æ=1cantomato puree (10 1/2 oz)æ”1pinthot water%æ#+L2tablespoonsbacon drippingsæ#1poundground beef \â¾›vW9íÈ«„qC- ðÇ sO, ïʧ€\!æG/I3/4cupcelery -- chopped$æF7"2canstomatoes (30 oz size) æE%Z14 ounces canpimientos"æD1–1poundcan of baked beansæC#h2tablespoonsflouræB%'1poundpork sausage æA+î3poundschopped sirloin!æ@-´2clovesgarlic -- minced*æ?%3¶17 ounces candiced green chilies$æ> ?/2onions; medium -- chopped&æ=9¹1/2cupbutter -- or margarineæ< )âwater to coveræ;+¬1pounddry pinto beansæ:  )chili mix+æ9? Q1packagecarrol shelby texas brandæ8 òcheese$æ79ß1cupshredded sharp cheddaræ6%61can(12-oz) beer"æ55Â1can(15-oz) tomato sauce'æ4#-´10millilitersgarlic -- mincedæ3 5ì1chopped green pepperæ2'‚1cupchopped onionæ1#2poundsground beef"æ0 =›salt and pepper to taste æ/1à1can(#300) chili beans!æ.1"2cans(#2 cans) tomatoesæ- -J2onion -- chopped ggƒŠ ) …s Favorite ChiliChili0:00Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt and cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15 minutes. Gradually add remaining beer to masa flour packet, stirring until well blended. Add to meat mixture, simmer 5 minutes. Serve with cheese. $ø$PŠ E ‚M Ed's Buffalo Snort Red ChiliChili0:00Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 2 hours.†Š i ‹ Eugenia Potter's 27 Ingredient Chili Con CarneChili0:00Wash and drain pinto beans and soak in water overnight. Bring to boil, lower heat, and simmer 2 to 3 hours or until tender. Drain. Meanwhile, melt butter in large skillet and add onions, chilies, and garlic. Saute until onion is soft. Add chopped sirloin and cook over moderate heat until meat is brown. In a separate pan brown sausage and pour off fat. Add sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer to Dutch oven or 8 qt. kettle. Add pinto and canned beans and all remaining ingredients except sour cream; bring just to boil. Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it rises to the top. Serve with sour cream. This freezes wonderfully. ^Ò¤zI%äÁžsT îÒ­{FõÊ£}^æ_'~1dashtabasco sauce#æ^351pounditalian hot sausage$æ] ?Ø1red new mexican chile pod(æ\=Y1/2cupnew mexican green chiles'æ[ Eß4jalapenos -- stems and seeds$æZ#) Y2tablespoonscayenne powder2æY#Eº5tablespoonsnew mexican red chile powder/æXI12poundsspanish onions -- chopped fine"æW/+1/2poundbacon -- with fatæV!û1pintsour creamæU 1ógrated orange peelæT ¹taste2æS#E)4tablespoonschili powder -- more or lessæR! I1tablespoonoregano(æQ!3P1tablespooncilantro -- chopped æP% Õ2teaspoonsblack pepper æO!# À1tablespoongarlic saltæN!Ö1tablespoonsalt"æM+å112 ouncebo chili sauce!æL/…1/2cupparsley -- minced.æKGÍ9ouncespitted ripe olives -- chopped'æJ;91/2cupgreen pepper -- chopped+æICK1/2cupsweet red pepper -- chopped+æH?`1/2poundfresh mushrooms -- sliced DÕ©‚Q1óج{N*غžl?øÔ¼ŽhD!æx!%c1tablespoonchile caribe#æw!)+1tablespooncayenne pepper+æv#7ß2tablespoonsground red mild chiliæu !1bay leaves!æt##"2tablespoonsdried basilæs %ç2bell peppers*ærA P6largegarlic cloves -- fine chop*æqA/2largeonions -- coarsely chopped/æpI 5poundsbeef brisket -- cut 1/2" cubesæoÿ1/3cupolive oilæn%[2cupskidney beans'æm; Ä1poundarmadillo meat -- fresh%æl#+ÿ5tablespoonscumin -- ground!æk!%H1tablespoonsugar -- raw*æj#5P2tablespoonsworcestershire sauce.æi!?´1tablespoongarlic, in oil -- chopped)æh9 o1 1/2cupsbell pepper -- choppedægÖ2teaspoonssalt æf)à12ounceslone star beeræe1 1/2cupswateræd%§5poundsground chuck.æcE£10ouncest-bone steak -- chopped fine$æb!+1tablespoonmexican oregano)æa=y3poundsplum tomatoes -- crushed(æ`7 ý1teaspoonHungarian hot paprikaring to a boil over high heat, then lower the heat and simmer, covered, for about 1 hour or until tender. Stir occasionally. Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside. Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the corn flour (masa harina) and cook 1 or 2 minutes longer. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Stir in the salt and black pepper. Taste and adjust seaso nings. Add the coffee and simmer, uncovered, for 1 hour longer. Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour.  : „-Š 5 ˆ East Texas Red ChiliChili 0:00Place oil in a 5 to 6 quart pan with meat and onions. Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft. Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour.‰:Š C ’# Eastern Establishment ChiliChili 0:00Place the beans in a bowl, cover with water and soak overnight. Pour the beans and the water in which they were soaked into a heavy saucepan. B… OÛª~VE㸕qQ4ô̪~T1 ઋtO"ç+ ÿ1teaspooncumin -- groundç 2cupswaterç% k1poundham -- cubed3çI A2 1/2poundsextra lean chuck beef -- cubed(ç?  2cupsrendered beef kidney suet#ç  = P6garlic cloves -- chopped ç - J1largeonion -- chopped'ç  E Œ1(4.5 oz) milk chocolate cand)ç  I ü6dried ancho chili peppers -- sç - 3cupswater -- divided%ç1 128 ounceca whole tomatoes#ç- ÿ128 ounceca tomato sauceç Ö1teaspoonsaltç ÿ1/2teaspooncuminç# ¶4tablespoonspaprika!ç!% 1tablespoonleaf oregano ç'  1teaspoongarlic powder(ç= /2largeonions -- finely choppedç! ò2poundschili meatæ# œ2tablespoonsoil%æ~ Cìfreshly ground black pepperæ} Ösalt%æ|7+1/2cupfreshly brewed coffee)æ{A›6cupscanned tomatoes -- chopped.æz#=¸2tablespoonscorn flour (masa harina)"æy#%T2tablespoonsground cumin xxƒŠ 3 …G E. Degolyer's ChiliChili 0:00Cook onion and garlic in rendered beef suet until onion is limp and yellow. Add beef and ham and cook, stirring often, until it is a uniform gray color. Add water, mix well, simmer one to one and a half hours. Add cumin, oregano, chili pulp or powder, and salt to meat mixture. Stirring frequently to prevent sticking, simmer for an additional hour. \â¾™tD÷Í­pL$ÿÙ¿”xY?æĤ|\ç+# g1/2poundground pork%ç*3 o1/2poundroast beef -- cubedç)# 1/2poundground beefç( 7 éwater to form a paste-ç'#; 2tablespoonstortilla flour mixed in&ç& E Ofresh ground pepper to tasteç% ' ƒsalt to tasteç$% P1/3cupdry red wineç# ÿ2teaspoonscumin(ç"7 Ë1teaspoondried mexican oreganoç! ) serrano pepper#ç  = )1diced jalapeno pepper or"ç#% )2tablespoonschili powder%ç1 116 ounceca whole tomatoes!ç+ ¨1/3poundstew meat cubed:ç] #2/3poundboneless pork cut into -- 1/2 inch cubesç 3 1minced garlic clove'ç5 ì1/2mediumchopped green pepperç% Ç1largesliced onion+ç!9 ³1tablespoonoil or bacon drippings-çG $1/2cupsoaked pinto beans -- drained"ç!' ƒ1tablespoonsalt to taste"ç#% )6tablespoonschili powder!ç3 ª1cupred chili pulp *or*ç I2teaspoonsoregano rr… Š ? ‰G Dymamite Chili With BeansChili0:00Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. ä䆊 = ‹e Doc Martin's Green ChiliChili0:00Saute beef, pork and roast beef in butter, chopped onion and minced garlic until brown. Mix in cilantro, tabasco, oregano, granulated garlic, powdered onion, cumin, parsley, pepper and flour. Cook over low heat for a few minutes. Add the chicken or beef stock, beer, green chiles and tomato. Bring to a simmer. Thicken with the roux. The chili should be the consistency of a stew. Let simmer for at least 45 minutes to one hour. Best when reheated. ROUX: 4 tablespoons butter; 4 tablespoons flour Melt the butter in a saucepan over medium heat. Whisk in the flour one tablespoon at a time and cook for about 4 to 5 minutes, whisking constantly until the roux is thick and forms a ball. Remove from heat and incorporate immediately into the chile. YÕ°ŽjG)òÓ°’jG#üѺ›}U/צY1çEI I1teaspoonoregano,dried -- pref. mexicançD % 1garlic clove.çC#= 3tablespoonsred chile,mild -- ground-çB#; 2tablespoonsred chile,hot -- ground%çA5 12poundsbeef -- coarse grind#ç@ = /2onions -- finely chopped%ç?!- œ1tablespoonoil -- vegetableç># h4tablespoonsflourç=# ¹4tablespoonsbutterç< # -- for roux(ç; G 1green chiles; diced -- peeled$ç:7 .3cupschicken or beef stock!ç9% Õ1/2teaspoonblack pepper ç8% p2teaspoonscumin powder%ç7/  2teaspoonsgranulated garlicç6 ü2teaspoonstabasco ç5- ´1clovegarlic -- mincedç4# ¹3tablespoonsbutterç3 + =1tomato -- dicedç2 % ¨1mexican beerç1# h2tablespoonsflour ç0' ‰1teaspoondried parsley!ç/) Ä1teaspoonpowdered onionç.% 1teaspoonleaf oregano"ç-3 P1/3bncilantro -- chopped(ç,; J1mediumonion -- finely chopped GG…5Š ! Š; Diet ChiliChili0:001. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~ aàÄšpW;ðα‰dH'ê¢{U%ýÓ«…a!ç_)•1teaspoonthyme -- dried#ç^- I1teaspoonoregano -- dried%ç]/³2teaspoonscumin seed ground'ç\#-´40millilitersgarlic -- minced%ç[ Cpboneless -- in large chunks-çZEæ2poundschicken meat -- skinless and#çY =/2onions -- finely chopped$çX9v1cupbeef broth -- defattedçW 3smoked chili pepper%çV A¶1chipotle pepper or anotherçU 'Ê2ancho peppersçT!!1tablespoonpeanut oilçS 5Tflour for thickeningçR +Öwater as needed"çQ' 1/4teaspoongarlic powder%çP-ÿ1/2teaspooncumin (powdered)çO I1teaspoonoreganoçN%å1teaspoononion flakes"çM#%)4tablespoonschili powder#çL-;1teaspoonwhole cumin seedçK#œ3tablespoonsoilçJ õ6ouncesjerky'çI7 12ouncesgreen chiles -- whole'çH E "5tomatoes -- coarsely choppedçG Ö1/2teaspoonsaltçF ÿ1 1/2teaspoonscumin …uŠ E ‹ Deluxe Camp Chili With JerkyChili0:00Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.)Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is preferred, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently. ~~†~Š 1 = Dark Chicken ChiliChili0:00In a heavy skillet,heat the oil until barely hot.Roast the pepper in the hot oil for 1 minute or less,just until they brown lightly.Remove the peppers from the oil and cool.Let oil remain in skillet.Stem and seed the cooked peppers,break into small pieces and grind in blender or spice grinder.. Bring the broth to a boil and add the ground chilies.Remove from the heat and allow to steep while you proceed with the recipe... Add the onion to the oil remaining in the skillet.Cook until lightly browned.Add the chicken and stir until the meat loses its raw look.Add the garlic,cumin,oregano,thyme and cinnamon,and stir for another 10 seconds.Add the broth chili mixture,beer and tomato paste.Bring to a boil and simmer 15 minutes.Season to taste with salt and pepper.Adjust seasoning and serve immediately over warm rice and/or beans...Makes 6 servings....offlrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú3‰H8‰J:‰L<‰PA‰RC‰UF‰VH‰XJ‰ZL‰\N‰]P‰^Q‰_S‰bW‰cY‰dZ‰e\‰f^‰g_‰jb‰kc‰ng‰oh‰qj‰rl‰tn‰uo‰vq‰xs‰yu‰zv‰{x‰|y‰~{Š}Š~ŠŠ‚Š†Š ˆŠ ŠŠ ‹Š Š ŠŠ“Š•Š—Š˜Š™Š›ŠŠžŠ¡Š£Š¥Š¦Š¨Š!«Š"¬Š$®Š%°Š'²Š)´Š+¶Š-¸Š.ºŠ/»Š0½Š1¾Š2ÀŠ3ÁŠ4Ê5ÅŠ7ÆŠ9ÈŠ;ÊŠ<ËŠ=ÌŠ>Ί?ÏŠAÑŠBÓŠCÕŠE׊FØŠGÚŠJÜŠNáŠOãŠPåŠQçŠRèŠSêŠTëŠUíŠVîŠWñŠYôŠZõŠ[÷Š\øŠ^úŠ`üŠaýŠbÿŠcŠdŠfŠgŠi GÖ¼˜~U%õÅŸ{EÕ­‰]@$Þ»–fGçx'64cansbeer(12oz ea)-çw#;¸2tablespoonscorn flour(masa harina)"çv!'1tablespoondijon mustard çu#! Y2tablespoonslime juice!çt##Í2tablespoonslemon juiceçs+L1/3cupbacon drippingsçr!Ö1tablespoonsaltçq¶1teaspoonpaprika)çp=Ç2ounceschocolate -- unsweetened!ço## 3tablespoonswoodruff or%çn#+ÿ3tablespoonscumin -- ground/çmE_1teaspoongumbo file(ground sassafras)çl !4bay leaves#çk = P8garlic cloves -- crushed3çj#G I2tablespoonsoregano,dried,pref -- mexican!çi)+1teaspooncayenne pepper#çh!%c1/2tablespoonchile caribe-çg!=1tablespoonred chile,mild -- ground-çf#;4tablespoonsred chile,hot -- ground-çeE 6poundsbeef brisket -- coarse grind&çd EOfresh ground pepper to tasteçc 'ƒsalt to taste!çb!%31tablespoontomato pasteça ‘1cupdark beer'ç`1$1/2teaspooncinnamon -- ground wŠ ? ƒ! Crock-Pot Chili Con CarneChili 0:00Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours…nŠ % ‹) Dallas ChiliChili 0:001. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.~ 2. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.~ ]Ô·cD!Ü·‹iL*çÃnF2òبx]èÿ1teaspooncumin-è!=1tablespoonred chile,mild -- ground-è#;2tablespoonsred chile,hot -- groundè´2clovesgarlic)è511 1/4poundsbeef -- coarse grindè  ¦1pepperè  /3onions%è !-œ1tablespoonoil -- vegetable,è G'4cansred kidney beans -- 1 lb cans#è 731cantomato paste -- 8 oz.!è3"1cantomatoes -- 28 ozs.è!K1/2cupbeef stock#è)+1/2teaspooncayenne pepperè%T1teaspoonground cuminè I1teaspoonoreganoè¶1 1/2teaspoonspaprika)è Iõ3beef bouillon cubes -- crushed"è#%)4tablespoonschili powder#è = P2garlic cloves -- crushedç'‚2cupschopped onion ç~#!s3tablespoonsshorteningç}#4poundsground beef)ç| K’hot pepper sauce -- liquid(opt)%ç{!-j1tablespoonchicken fat(opt)çz!H1tablespoonsugar)çy!5P1tablespoonworcestershire sauce ¾¾„>Š _ ˆ Craig Claiborne's No-Salt Chili Con CarneChili0:001. Heat the oil in a deep skillet over medium heat. Add the onions and green pepper and saute until the onions are translucent, about 3 minutes.~ 2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano. Stir to blend. Add the meat to the skillet. Break up any lumps with a fork, stirring occasionally until the meat is evenly browned.~ 3. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~ NÌ´–|T0ýÏoY7 îÙhJ%æÊšjNè, ) o1bell pepper(s)-è+G™1poundbeef chuck -- hamburger grind-è*K @1cupcheddar cheese -- sharp, gratedè)Ö1/2teaspoonsaltè(ÿ1teaspooncumin!è'!%)1tablespoonchili powder"è& ;91green pepper -- choppedè% -J1onion -- chopped.è$Ee28ouncesitalian tomatoes -- in puree'è#7 —16ouncesdark red kidney beans(è"9¾16ounceslight red kidney beansè!Ÿ32ouncescornè +1/2poundbaconèÖ1pinchsaltè+M1/2cupyellow cornmealèh1cupflour+è!9-1tablespoongreen onion -- chopped/è!Aa1tablespoonred bell pepper -- chopped+èAi3ouncescream cheese -- room temp.0è#A¹6tablespoonsbutter -- room temperature!è%c1/4teaspoonchile caribe%è!-H1tablespoonred wine vinegarè"4cupstomatoesè¦1/2teaspoonpepperè !1bay leaves1èI I1teaspoonoregano,dried -- pref. mexican ««„QŠ ? ˆU Corn Bread Cups For ChiliChili0:00Preheat oven to 350 degrees------> Cream butter & cream cheese together in mixer. Add red pepper & scallions. Mix flour, cornmeal and salt together and add it, a little at a time, to the butter mixture, stirring constantly until well blended. Remove from mixer bowl & knead with your hands. Make 2" balls of the dough and press into medium sized muffin tins, being sure to press the dough evenly and completely up the side of the cup.--> You can make 1" balls and do the same thing with mini muffin tins. Bake for 20 minutes or until golden brown. **ƒRŠ 7 †_ Corn And Cheese ChiliChili0:00Cut the bacon into 1/2-inch strips and fry until crisp. Drain. Place the bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and tomatoes, reserving the liquid. Put the vegetable liquids, onion, and green pepper in the bacon fat, cook until the liquid is reduced by half. Add the corn, beans, tomatoes, chili powder, cumin, and salt. Heat to quite hot. Stir in the grated cheese and cooked bacon and serve. mzm‚ Š ? ƒE Wyoming Sheepherder ChiliChili0:00Brown the meat in a heavy pot, drain off the fat and add all the other ingredients. Simmer for at least 2 hours, adding water as needed. Thicken with flour if desired (preferably Masa Harina or ground-up corn tortillas).…Š ' ‰O Cookout ChiliChili0:001. Form the meat into three or four hamburger patties.~ 2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers.~ 4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.~ Kׯ„^(Ô²ŒmHûÔ±‹pS6ù˸—mKèF)J1mediumonion -- diced'èE7/15ouncesturkey; ground -- rawèD%Â32ouncestomato sauceèC Ñbeans)+èBA[9ounceskidney beans -- (or red orèA%Â1cantomato sauceè@+?1canstewed tomatoesè?÷1teaspoonvinegarè> I1teaspoonoreganoè= )Ösalt -- pepper#è<)+1/4teaspooncayenne pepper è;' 1teaspoongarlic powder$è:#)52tablespoonsworcestershireè9!ÿ1tablespooncumin-è8G)1/4cupchili powder - mild -- medium"è7#%u4tablespoonsdried onionsè6#3poundsground beef#è57[1cankidney beans(16oz ea)è4%c1teaspoonchile caribe*è3;1teaspoonred chile,hot -- ground$è2+ÿ1/2teaspooncumin -- ground3è1I I1/2teaspoonoregano,dried -- pref. mexican#è07Â1cantomato sauce(16oz ea)(è/ G Þ2scallions -- coarsely chopped%è. Aÿ1jalapeno pepper -- pickled&è- CÝ4chiles,green -- fresh whole šš„bŠ + ‰ Ww Turkey ChiliChili0:00Wash beans. Cover with water and soak in the refrigerator overnight or a minimum of four hours at room temperature. Put water, beans, and salt in a soup pot and cook until beans are soft, approximately one hour. Add water when necessary to keep beans covered. Do not drain. Brown ground turkey and onion. Combine turkey mixture, beans, tomato sauce and spices in soup pot. Simmer over low heat for one or two hours. Add water to achieve desired consistency. Makes approximately 1 1/2 cups per serving. EACH SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10 OPTIONALS. XäÀmHþÚ·vW?òÊ´˜sS3ØŤzXè`)J1mediumonion -- diced'è_7/15ouncesturkey; ground -- rawè^%Â32ouncestomato sauceè] Ñbeans)+è\A[9ounceskidney beans -- (or red or*è[7¿1/8teaspoonred pepper -- crushedèZZ1/8teaspoonallspiceèY$1/8teaspooncinnamon"èX' 1/4teaspoongarlic powderèWÖ1/4teaspoonsaltèV  º1bay leaf%èU141teaspoonwhite wine vinegar'èT5P1teaspoonworcestershire sauce èS%)2teaspoonschili powderèR1/2cupwaterèQ%Â1/2cuptomato sauce>èPme1cupitalian tomatoes; canned -- drained, seeded & ch èO-J1/2cuponion -- chopped!èN-/7ouncesturkey -- groundèM#1teaspooncelery seed&èL/ I1/2teaspoonoregano -- ground"èK' 1/2teaspoongarlic powderèJÿ1 1/2teaspoonscumin0èI!C)1tablespoonchili powder -- (maybe 2 t)!èH!%21tablespooncaraway seedèGÖ1/2teaspoonsalt ±±„KŠ 7 ˆQ Ww Spicy Turkey ChiliChili0:001. Spray 3-quart saucepan with nonstick spray and heat over medium-high heat; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned, about 5 minutes. 2. Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, about 25 to 30 minutes. Remove bay leaf before serving. May be frozen for future use--just thaw and reheat. Makes TWO servings, each of which provides: 2 1/2 Protein and 2 1/2 Vegetables. ³¡³jŠ = ƒ World Championship ChiliChili 0:00Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining ingredients from PHASE I and simmer covered, 1-1/2 hours. Uncover, add remaining ingredients and simmer 1-1/2 hours.„[Š  ‰ Ww ChiliChili0:00Wash beans. Cover with water and soak in the refrigerator overnight or a minimum of four hours at room temperature. Put water, beans, and salt in a soup pot and cook until beans are soft, approximately one hour. Add water when necessary to keep beans covered. Do not drain. Brown ground turkey and onion. Combine turkey mixture, beans, tomato sauce and spices in soup pot. Simmer over low heat for one or two hours. Add water to achieve desired consistency. Makes approximately 1 1/2 cups per serving. EACH SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10 OPTIONALS. CäÀmHþ×´—tEþß¹œq8ñÓµ–aCèz#ÿ2tablespoonscumin2èy#E2tablespoonsmild New Mexico chili powderèx%)1/4cupchili powderèw%Â4canstomato sauceèv 1-----phase ii-----"èu#%)3tablespoonschili powderèt% Õ1teaspoonblack pepper6ès cÿ1jalapeno pepper; seeded -- deveined, minced(èrA‚1canmild green chiles -- 4 oz.èqÿ1/2teaspooncumin#èp7Â1cantomato sauce -- 8 oz.èo'™2canschicken stockèn!K1canbeef stock)èm5´1/2teaspoongarlic -- granulated,èlE/1/3cuponions, dehydrated -- minced èk!#æ1tablespooncooking oilèj!h1tablespoonflour èi)1/2poundpork -- ground$èh3™3poundsbeef chuck -- cubedèg#1teaspooncelery seed&èf/ I1/2teaspoonoregano -- ground"èe' 1/2teaspoongarlic powderèdÿ1 1/2teaspoonscumin0èc!C)1tablespoonchili powder -- (maybe 2 t)!èb!%21tablespooncaraway seedèaÖ1/2teaspoonsalt DÖ©„gH(Þ¹£vZ7óήˆZ3ïΰmD&é= Ä1can(15-oz) low salt chickené zchopped,é;á1 1/4poundscooked boneless chickené!¹1tablespoonbutteré!ÿ1tablespoonolive oil$é3 2stalkscelery chopped fineé + 1shredded carrot$é%'1large clovegarlic minced+é ? t1/2largegreen pepper chopped fine#é 1õ1mediumonion chopped fineé !Ä1tablespoonmolasses"é #%)3tablespoonschili powder#é )+1/8teaspooncayenne pepperé¦1/8teaspoonpepper é# À1/2teaspoongarlic saltéÖ1/2teaspoonsalt*é;æ1teaspoonchopped hot red peppersé1cupwater"é5Â1cantomato sauce - 8 oz.$é9z1canrefried beans - 16 oz. é11canred beans - 16 oz.é'‚1/2cupchopped onionè%u1poundchopped beefè~ -Ösalt -- to taste"è}!#ÿ1/2tablespoonbrown sugar*è|;F1teaspoontabasco brand hot sauce'è{5´1teaspoongarlic -- granulated Uƒ4Š ' †3 White Chili 2Chili0:00In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving.'Š + ‚ Wild Card ChiliChili0:00Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. RⵎpK'འyRAýÙª€\=öÚ½”nRé0 ------sauces-----#é/ ?­boned and cut into pieces&é. ;1 1/2chicken breasts skinnedé-ÿ1/2teaspooncuminé,ç1/2teaspoonsageé+Ö1/2teaspoonsalt(é*3r1/2teaspoonfresh grated gingeré) 1 seeded and chopped!é( 94fresh jalapeno peppers'é'#-´10millilitersgarlic -- minced,é&Cm1mediumsweet yellow pepper chopped!é%/1bunchchopped scallionsé$#¹2tablespoonsbutter"é# ?-----chicken mixture-----é" Ôopt.$é! Ashredded mozzarella cheese$é - Ž2teaspoonsmedium hot sauceé!µ1tablespoonhoney é%)2teaspoonschili powder"é'~1/2teaspoontabasco sauceé%T1teaspoonground cumin!é3 1canchick peas optional"é1 3/4cupdry white vermouthé /Opureed in blender$é A\rinsed one not drained and*éCà2canspinto beans one drained andé /ÿbroth or homemade MM…/Š ' Š) White Chili 1Chili0:00CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside. SAUCE: Melt the 3 Tb butter in the same pan. When bubbling, add flour, and whisk briskly while adding cream. When smooth and thick, add chicken broth. Stir until blended. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped with grated cheese and accompanied by corn bread. Eáɱ’uO= òÙ¹œtJùÓ´T)ίXEéK áchips.&éJ Exblue or yellow corn tortilla+éIC=3/4cuptomato; chopped -- 1 mediuméH 3-----garnishes-----0éGIÞ32ouncesgreat northern beans -- 2 cans%éF-1/4teaspooncloves -- ground(éE5 \2teaspoonsred chiles -- ground*éD!7}1tablespoonbasil leaves -- dried0éC#AP2tablespoonscilantro; fresh -- snippedéB'ý3cupschicken broth#éA5×4cupschicken; cooked -- *#é@3“1/4cupmargarine or butter(é?=´1clovegarlic -- finely chopped'é>?J1cuponion; chopped -- 1 large%é= C@grated monterey jack cheeseé< -”jalapeno peppersé;+g1jar(11-oz) pickledé: %white pepperé9 )+cayenne pepper-é8 U-----extra seasonings: optional-----é7 Ñbeans#é671jar(3-lb) great northerné5%Ÿ1can(17-oz) corné4'ý2cupschicken brothé3j1/2cupcreamé2h1/4cupflouré1#¹3tablespoonsbutter GGƒ5Š - †/ White Bean ChiliChili0:00* Chicken should be cut into 1/2-inch Cubes. ~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Serve with tomato and tortilla chips. vv‡Š 1 M Wheat & Meat ChiliChili0:00In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary. Melt the suet or lard in a lrge heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent. Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings. NÜűŽa3ùÝßvV5ôÙ¶“uY. çŨŽrN!éh%!×1 1/2poundsground roundég#!œ2tablespoonsoiléf c6cupsV8 juiceée ÷1teaspoonvinegaréd# ÿ2teaspoonsbrown sugar!éc% Â15teaspoonstomato sauce éb% 36teaspoonstomato paste(éa? [2canskidney beans -- undrainedé` 2teaspoonscocoaé_ ¦1/2teaspoonpepper é^% T2teaspoonsground cumin é]% )2teaspoonschili powderé\! ì1canonion soupé[ —2teaspoonsveg oil éZ# 1 1/2poundsground beeféY%32ouncestomato juiceéX%38ouncestomato paste&éW78ouncesgreen chiles -- diced!éV%c1/2teaspoonchile caribeéUÖ1teaspoonsaltéTÿ2teaspoonscuminéS I1/2teaspoonoreganoéR ' P3garlic cloves+éQ#7ß2tablespoonsground red mild chili*éP#5ö2tablespoonsground red hot chili éO#1 1/2poundsground beeféN /2onionséMÂ1/4cuplard!éL3 p1cupwhole wheat kernels èè‚)Š! ? „ Wednesday Chili (Wendy's)Chili0:00Blend soup and spices in blender then add to browned meat. Heat 20 min on low. Mash meat to rice size. Add kidney beans, tomato paste and tomato sauce. Heat thoroughly, about 30 min. STEAK & SHAKE STYLE: Stir in 2 t Hershey's cocoa powder & 10 oz Coke.ƒgŠ % ‡ Wendys ChiliChili0:00Contributed to the echo by: Janice Norman I have never tried it, but I found this recipe in a newspaper that says this is the recipe to make Wendys chili. WENDYS CHILI Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of cooked beef into a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer until flavors are blended. EÇ£€bIïÉ©z[9ñÖ«”bJ0ýÞ»–qE)êC#I1cupcelery -- sliced diagonally"ê/#<2mediumcarrots -- sliced"ê/#´2clovesgarlic -- chopped ê-#J1largeonion -- choppedé#ÿ1teaspoonolive oilé~ !"ûsour creamé} +"§shredded cheeseé| '"‚chopped onioné{ #" »cooked rice/ézI"ë4ounceschopped green chilies -- drainéy"3cupswater(éx5"ç2teaspoonstabasco pepper sauceéw"Ö2teaspoonssalt év%"T2teaspoonsground cumin"éu#%")3tablespoonschili powderét 5" 3minced garlic clovesés)"N1cupchopped onions,érC"3poundslean beef chuck -- 1" cubeséq'"1/4cupvegetable oil#ép%%!Â18 ounces cantomato sauce#éo%%!316 ounces cantomato paste1énI!½121 ounceca red kidney beans undrainedém!ü1dashtabascoél!¦1/2teaspoonpepper ék%!T2teaspoonsground cumin!éj!%!)1tablespoonchili powder6éiS! £110 ounceca french onion soup -- not creamyofaflrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú?àfBáEáGá9IáVKánMâOâRâ7TâRUânXã [ã"]ã;`ãWaãpdä fä'iäBkä[mäupårå+tåEwå[zåv|ææ,€æGƒæ_„æx‡ç‰ç+ŒçEŽç_’çx”è–è,šèFœè`Ÿèz é¢é0¤éK§éh©ê­ê¯ê6±êR³êmµë ·ë#¹ë>¼ëY¿ëtÂì Äì'ÇìAÉì]ÍìxÐíÒí+ÔíFÖí_ÙíwÛîÝî,ßîHâîcäî{æïéï1ìïLïïfóðöðùð9ûðSþðmñññ5 ñP ñlòò%òBò]òwó!ó.$óG'óa+ó}-ô/ô02ôK6ôg:õ<õ?õ8CõSFõnHö Lö$Nö=QöXUörX÷ [÷'^÷A ””„hŠ" ? ‰ Walter Mcilhenney's ChiliChili0:00In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired. ĶÄnŠ$ / ƒ Tyler Texas ChiliChili0:00Brown beef, onions, and bell pepper. Add garlic. When browned add rest of the ingredients except beans and jalapenos. Simmer for 2 hours. Add beans and jalapeno peppers and simmer for one hour longer.„FŠ# + ˆS Vegetable ChiliChili0:00In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve. Serves 4. E׶˜mH$ßÄ¡aH. 潘€^6츇uE-êE%h2poundshot or sweet italian sausageê %1beef).êG%×5poundsground round (15% lean ground1êO$A3ouncescanned jalapeno peppers -- sliced!ê3$à1can(28 oz) chili beans#ê5$32cans(12 oz) tomato paste%ê5$ o1mediumbell pepper -- dicedê-$"2cans(28 oz) tomatoesê !$2bay leaves"ê#%$)5tablespoonschili powder&ê!/$•1tablespoonred pepper flakes"ê)$+3teaspoonscayenne pepper ê%$T3teaspoonsground cuminê$´7clovesgarlicê$/3largeonionsê%$×2poundsground roundê 3# hshredded mozzarella ê -#o1pinchgranulated sugarê  )#Ösalt -- pepper ê '#g1teaspoondried oreganoê %#T1teaspoonground cumin!ê !%#)1tablespoonchili powder"ê+#119 oz can-- kidney beans(ê7#128 oz can, tomatoes -- choppedê -#”2jalapeno peppersê 3# 1red or green pepper&ê7# 1mediumzucchini -- quartered 66‡FŠ% = ŽA Two-Meat, Two Bean ChiliChili0:00In a large soup kettle, cook the ground round, sausage, onions, red and green peppers, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili.Cook, stirring occasionally, until the chili is thickened, about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape off and discard the solidified fat that rises to the surface. Reheat the chili gently on top of the stove before serving.) Makes about 25 servings. hÖ²‰jD%üÞ¹š~Z7ò̪{JõТh7ê6[& c1poundboneless turkey breast -- in 1-in cubes+ê5C&œ1/2cupfresh or frozen cranberries"ê4!'& œ1tablespoonwhite vinegarê3&H1teaspoonsugar7ê2 a&d1/2recipe chili base -- (see separate recipe.ê1K%D2cans(16-oz) _black beans -- drained,ê0G% O2cans(16-oz) pink beans -- drainedê/+%M1/2cupyellow cornmeal#ê. ?%tomato puree -- undrained*ê-C%r3cans(28-oz) whole tomatoes withê, !%2bay leaves ê+%%T2teaspoonsground cumin!ê*'%g2teaspoonsdried oreganoê)!%Ö1tablespoonsaltê(%%)1/3cupchili powder"ê' ;% P4garlic cloves -- mincedê& /%‘seeded and minced&ê% E%=2fresh hot green chili pepperê$ 1% seeded and chopped#ê#1%Û2mediumgreen bell peppersê" 1% seeded and chopped&ê!7% å2mediumsweet red bell pepper!ê /%/3largeonions -- chopped'ê G% áremoved from casings -- crumb "ª"ƒŠ' C …7 Tulsa Fire Department ChiliChili0:00Brown the meat and onion and pour off grease. Add chili powder, cumin, salt, crushed garlic, broth, and tomato sauce. Cover and simmer for 45 minutes. Add pinto beans and simmer 15 minutes more. Thicken with a small amount of flour paste (dissolving 1 tablespoon flour in 1/4 cup water). Serve over cooked spaghetti or plain with crackers.„RŠ& A ˆU Turkey And Cranberry ChiliChili0:00PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock. Cover and place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chili ingredients. Serve with warm tortillas instead of bread and pass sour cream on the side. JÏ»ž†kL(áÇ¡yU1 ô὞sK$Ñ®kJêR!(M1tablespoonsalad oil!êQ##(ÿ2tablespoonsbrown sugarêP!(÷1tablespoonvinegar êO%(T3teaspoonsground cumin,êN#9()6tablespoonschili powder (or more)!êM3(31cantomato paste (6 oz)$êL9( à1candiced tomatoes (12 oz)%êK;(”1canjalapeno peppers (4 oz)(êJA(¶1candiced green chilies (4 oz)êI#(2poundsground beef!êH-(´6clovesgarlic -- peeledêG (J1onionêF'1/4cupwater"êE!''#1tablespoonflour or more!êD3'Â1can(8 oz) tomato sauce!êC1' b2cupscanned pinto beans%êB9'v2cans(10 1/2 oz) beef broth#êA =' P2garlic cloves -- crushedê@'Ö1teaspoonsaltê?%'T1teaspoonground cumin"ê>#%')2tablespoonschili powder!ê=-'J1mediumonion -- choppedê<#'2poundsground beefê;!&û1cupsour creamê: &12tortillasê9 -&Ösalt -- to tasteê8 &×chicken.ê7I&™1/2cupchicken stock -- or low-sodium –F–ƒ,Š) - † True Texas ChiliChili0:00Heat oil in 6-quart saucepan. Add ground beef, onions and garlic and saute until meat is browned. Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes. Taste and season with salt, pepper and cayenne pepper, if desired. Ladle into bowls. Garnish with cheese, onion and avocado, if desired. Makes about 8 cups.ƒ6Š( 9 †% Tucson Jailhouse ChiliChili0:00Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and drained beans. Simmer for 1 1/2 to 2 hours (DO NOT BOIL). Adjust seasoning with salt and pepper to taste. Garnish with cheese and green onion. Serve with corn chips. L±ži<÷Ò¨‚iDýßÄžwV8ïÏ´˜zL+êmG*ø1canranch style beans -- optionalêl#*h4tablespoonsflourêk#*œ2tablespoonsoilêj '* P2garlic clovesêi'*&1largeonion chopped"êh+*?1 1/2cupsstewed tomatoes!êg%*×1 1/2poundsground roundêf /)?avocado -- slicedêe 5)Þred onion -- chopped$êd A) @cheddar cheese -- shredded#êc ?)+cayenne pepper (optional)êb)H1teaspoonsugarêa)¶2teaspoonspaprikaê`!)ÿ1tablespooncumin'ê_ G)2jalapeno chili -- seed & chop"ê^#%))5tablespoonschili powderê])612ouncesbeer#ê\/)"28ouncestomatoes -- whole'ê[ E) P2garlic cloves -- finely chop"êZ/)/2mediumonions -- choppedêY#)2poundsground beef#êX#')2tablespoonsvegetable oil*êW M( ìsliced green onions -- (garnish)2êV ]( grated sharp cheddar cheese -- (garnish)êU (¦pepperêT (Ösalt;êSc(­1poundpinto or kidney beans -- cooked and drained ülü‚lŠ+ S „w Tony Palermo's Michigan Champ ChiliChili 0:00Brown ground beef, drain and set aside. Heat oil and saute garlic, 2 onions, green peppers, and jalapeno peppers. Cook on medium heat for 5 mins. Add all spices. Continue to cook for about 3 mins. Add whole tomatoes and juice, tomato paste, Tabasco, and beef and cook for 2 1/2 hours. Garnish with sour cream.ƒŠ* 3 …_ Trail Blazers ChiliChili0:00Soften onions and garlic in oil. Add meat and brown. Mix all spices and flour in small bowl and add to meat mixture. Stir and cook until spices are absorbed. Add tomatoes and 1 cup water. Bring to boil and simmer for at least 1 hour. Add beans last 10 minutes. If oil floats on top, slowly add more flour until it disappears. Add more chili powder if desired. MÛ¼‚hI-Þ¸pV8 ýá½™r^A$Û©xM(ë  K,(remove all fat & white tissue).ëG,i2poundssirloin steak-top -- cut into/ëI, 2poundstop sirloin steak -- coarse gr#ë3,1/2cupbutter or margarine ë 9+"sour cream for garnishë+ü1teaspoontabascoë%+31cuptomato pasteë +(13 lbs)$ë ?+Ø2no.10 cans whole tomatoes!ë!%+p1tablespooncumin powder!ê!%+1tablespoonwhite pepperê~!+Ö1tablespoonsalt ê}-+1/4cupcrushed rosemaryê|+•1/4cupthymeê{#+´1/4cupsweet basilêz+ I1/4cuporeganoêy%+)3/4cupchili powder&êx C+”6jalapeno peppers -- chopped#êw =+{3green peppers -- chopped!êv/+/3largeonions -- chopped(êu#/+´60millilitersgarlic -- crushedêt#+œ3tablespoonsoilês#+5poundsground beefêr*Ö1teaspoonsaltêq*ÿ1teaspooncuminêp* I3/4teaspoonoreganoêo*°1/4teaspooncayenne"ên#%*)3tablespoonschili powder >S>‚Š- / ƒe To The Moon ChiliChili0:00In a dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and red hot sauce. Bring to a boil; reduce heat and simmer, covered 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.ƒ)Š, - † Tom Wayman ChiliChili 0:00In a large cooking pot brown meat in the butter/marg. Pour off 1/3 cup liquid from meat and saute green pepper, onion, garlic & parsley in separate skillet until tender. Add to meat mixture and stir in chili powder, salt, pepper and cumin. Add tabasco and tomatoes. Simmer entire mixture 1 hour covered, remove lid and simmer at least 30 min longer. Stir occasionally. Makes 10 servings. CÝ¿’pBìÁ•u>$ÖÆ®…rFóϯ†^Cë# '. P2garlic cloves%ë"5.13poundsbeef -- coarse grind&ë!#-.œ2tablespoonsoil -- vegetableë  3-Egreen onion chopped!ë ;- ‘shredded cheddar cheeseë 1-'red pepper chopped1ë!E-Þ1tablespoonred hot cayenne pepper sauce)ëC-Ó1can(16-oz) drained kidney beanë -‡cut up&ë=-²1can(14.5-oz) whole tomatoesë-1/2cupwater ë -ðmix-ëC-@1package(1.75 oz) chili-o seasoningë#-1poundground beefë,ü1ouncetabasco4ëE, Õ1 1/2teaspoonsblack pepper (i never measurë,ÿ1 1/2teaspoonscumin)ë#3,Ö2tablespoonssalt (i use less)(ë I, ‘hotter -- i make that a genero,ëE,)1/4cupchili powder (i use new mexi$ë C,(i use the cut-up tomatoes)+ëE,"3cupstomatoes-16 oz including liqë +,…1/2cupparsley-snipped*ë C,´3cupsgarlic-minced (i used more)ë ),/3lgonions-chopped ë  7,Ÿ3green peppers chopped ¶¶„FŠ. ; ˆC Texas/Two Fingers ChiliChili0:001. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.~ 3. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~ Iϲ‰S7ݸˆe:òί’xZ/ðħ}`Ië> !/ûsour creamë= -/Dcommercial salsa'ë< G/Àmonterey jack cheese -- shredë; +/“8flour tortillas)ë: I/]1jalapeno -- seeded and choppedë9/1cupwater&ë87/Õ8ouncescanned chopped chiles(ë7?/35cupscooked chicken -- choppedë6/1/2teaspoonclovesë5/Ö1teaspoonsaltë4!/ÿ1tablespooncuminë3!/ I1tablespoonoregano!ë2!%/1tablespoonwhite pepper"ë1 ;/ P2garlic cloves -- minced ë0-/J1largeonion -- chopped(ë/?/ Ù4cansready-serve chicken broth ë.-/Ü1pounddried navy beans-ë-A.’1teaspoonhot pepper sauce -- liquid"ë,#%.c2tablespoonschile caribe'ë+;.¸1/2cupcorn flour(masa harina)ë*.6cupswaterë).î2cupstequilaë(!.Ö1tablespoonsalt3ë'!I. I1tablespoonoregano,dried -- pref. mexican&ë&).+1 1/2teaspoonscayenne pepperë%!.ÿ1tablespooncumin.ë$#=.5tablespoonsred chile,mild -- ground <<…@Š/ C Š/ Texas White Lightning ChiliChili0:00Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard liquid. Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of broth, chicken, and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4 cuts in each tortilla toward, but not through, the center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, and sour cream. Serve immediately. QQ…+Š0 / Š Texas Style ChiliChili 0:00Monterey jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomato and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving. FÒ¶—sT9ùáĦˆc1×·™b8íÊ«„hFëY 71îpinto beans -- cookedëX +1“flour tortillas$ëW A1 @cheddar cheese -- shreddedëV 31-----garnishes----- ëU 71w4jalapeno chiles -- **ëT 51g4anaheim chiles -- **&ëS31Y1teaspooncoriander -- ground'ëR51­1teaspooncumin seed -- ground4ëQ#I1 \2tablespoonsred chiles; ground -- to tasteëP%12cupstomato pureeëO'11/4cupvegetable oil)ëN=1´4clovesgarlic -- finely chopped+ëMG1J1cuponion; finely chopped -- 1 lg/ëLI1 ‚3poundsbeef boneless round steak -- *"ëK10¾1/2cupcheese for garnishëJ0¦3/4teaspoonpepperëI0 I2teaspoonsoreganoëH#0Ö2tablespoonssaltëG0H1/4cupsugarëF%0)1/3cupchili powderëE!0¸12 oz. cantom. pasteëD '0 P4garlic clovesëC0"28 oz. cantomatoes!ëB30{3medgreen peppers-dicedëA'0‚2cupschopped onionë@0M1/4cupsalad oil+ë?90=3 1/2poundsbeef chuck blade steak WWƒ%Š1 + † Texas Red ChiliChili0:00* Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded and chopped. Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans. ©©†SŠ2 5 Œc Tex-Mex Turkey ChiliChili0:00Put turkey thighs on a chopping board; slice meat away from the bones. Cut meat in 1-inch cubes, discard skin. Spray a non-stick pot (or pressure cooker) with cooking spray for no-fat frying. Add cubed meat. Brown over moderate heat in its own melted fat (no added oil needed). Remove from flame and stir boiling water into juices in pot. Pour liquid into a cup, set aside until fat rises to surface. With a bulb-type baster, skim off and discard surface fat. Return fat-skimmed liquid to pot. (Bones may be added for flavor and removed before serving.) Add all remaining ingredients except cheese. Cover, simmer over low heat until tender, about 1 hour in conventional pot, or 20 minutes in pressure cooker. Uncover, continue to simmer until most of the liquid evaporates and chili is thick. Top with cheese. YåÇžzM(úÚµŽ`Búݽ¡uM5éͱ‰Y-ët#;42tablespoonsred chile,hot -- ground%ës5413poundsbeef -- coarse grindër4q1/2cupmushroomsëq )4 o1bell pepper(s)ëp %4Ï1/2celery stalkëo 4J1onionën#4Â2tablespoonslardëm !3û1sour cream%ël A3 @1cheddar cheese -- shredded)ëkC3[1cankidney beans -- drained ***ëj#3"1cantomatoes **ëi'3Ð3/4cupbeer or waterëh!3†1pouchsoup mix * ëg-3´1clovegarlic -- minced"ëf#%3)2tablespoonschili powderëe#31poundground beef+ëdC2ª1/4cupextra sharp shredded cheese$ëc A2Ösalt & fresh-ground pepper"ëb'2g1/2teaspoondried oreganoëa2ÿ1 1/2teaspoonscumin+ë`;2)2teaspoonschili powder -- or more"ë_ ;2 P2garlic cloves -- minced*ë^ K2{3green peppers -- seeded/chopped!ë]/2/2largeonions -- chopped&ë\52m28ouncestomatoes with liquidë['251cupboiling waterëZ '22turkey thighs ^^…Š3 % Š Tavern ChiliChili0:00* Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors are well blended, stirring once during cooking. Let stand, covered, 5 mins. Garnish with cheese and sour cream. …cŠ4 + ‹ Sun Dance ChiliChili0:001. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients except the beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.~ <КdJ$Û±“`;öÌ£tI'Ѫ`<!ì  95{3green peppers -- dicedì '5™2cupschicken stock(ì 35%1/2teaspoonchili pepper flakes$ì -5 I2teaspoonsoregano -- dried-ì ?5)4teaspoonschili powder -- (or more)#ì =5/2onions, large -- choppedì#5ÿ2tablespoonsolive oil(ì I5 Õblack pepper -- freshly ground,ìE5 ‡1/3cupparsley or coriander -- chop&ì#-5H2tablespoonsred wine vinegar'ì?5"1cantomatoes -- chopped 28 oz#ì+5ÿ2teaspoonscumin -- groundì!5¶1tablespoonpaprika"ì ;5 P5garlic cloves -- minced0ëC5ª1 1/2poundsboneless lean pork -- cubedë~#5B1poundblack beans'ë}74M32ounceskidney beans in water&ë|744ouncesgreen chiles -- wholeë{%436ouncestomato paste#ëz/4"16ouncestomatoes -- wholeëy4Ö1teaspoonsaltëx '4 P3garlic clovesëw4ÿ1teaspooncumin3ëvI4 I1/2teaspoonoregano,dried -- pref. mexican-ëu!=41tablespoonred chile,mild -- ground KK‡1Š5 K Ž Spicy Pork And Black Bean ChiliChili0:00In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander. CïɲŒgBõɦƒY:ôÚÄžtP Ô¤tC.ì'#=84tablespoonsred chile,mild -- ground-ì&#;88tablespoonsred chile,hot -- ground-ì%E814poundsbeef,lean -- hamburger grind*ì$ K8J1onion,large -- coarsely choppedì##8¹4tablespoonsbutter-ì"I7[2cans(16oz) kidney beans -- drained!ì!17Â2cans(8oz) tomato sauce'ì 57P1teaspoonworcestershire sauce#ì-7)1teaspoon(2) chili powderì 7 º1bay leafì7Ö1teaspoonsalt ì-7J1smallonion -- chopped ì-7˜1poundlean ground beefì6°1/8teaspooncayenne'ì16Ð1/4teaspooncrushed red pepper ì%6T2teaspoonsground cumin ì%6)4teaspoonschili powder)ìC6 1canstewed tom. low sod. 15 oz.%ì;6‰1cuplow-sodium tomato sauce"ì/6´2clovesgarlic -- crushed"ì/6I2stalkscelery -- chopped"ì ;691green pepper -- chopped#ì =6 :2yellow onions -- choppedì65cupswater#ì56 2cupsdry red kidney beansì 5Ösalt MÐM‚Š7 ? …1 Short-Cut Chili Con CarneChili0:00In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned. Pour off excess fat. In slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings.„,Š6 / ˆ Spicy Chili BeansChili0:00Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tomorrow's breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. ®Ç®‚Š9 a ƒ; Senator Joseph Montoya's New Mexican ChiliChili0:00Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add garlic when meat is partially browned. Sprinkle with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min.„5Š8 E ˆ Serendipity's Southern ChiliChili0:001. Melt the butter in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, cumin, garlic, and pepper. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients. Bring to a boil, then lower the heat and simmer, uncovered, for at least 4 hours but as many as 8 if possible. Stir occasionally. Taste and adjust seasonings.~ LØ«uY<ᯋoO! ðÉ¥‚b0 û鸑oL ìA/;/2cupsonions -- choppedì@%;316 oz cantomato paste$ì?5;î1poundpinto beans -- dried.ì>I;1poundground beef -- coarsely groundì= :waterì< :Ösalt!ì;!%:T1tablespoonground cumin/ì:#?: 3tablespoonshot unspiced chili powderì9):N2cupschopped onions ì81:31can(6oz) tomato paste!ì7/:O1pounddried pinto beans$ì65:f1poundcoarsely ground beefì59Ö1teaspoonsaltì492cupswater+ì3#79µ3tablespoonsunspiced chili powderì29h1 1/2teaspoonsflourì1#9œ2tablespoonsoil!ì0-9´2clovesgarlic -- minced/ì/A971 1/2poundsround steak -- cut in 1/4"-ì.I8[4canskidney beans -- w/h2o(16oz ea)(ì-A8"1cantomatoes -- whole(12oz ea)ì,!8H1tablespoonsugarì+!8Ö1tablespoonsalt3ì*!I8 Õ1tablespoonblack pepper -- freshly ground*ì) K8 P3garlic cloves,medium -- crushed%ì(#+8ÿ3tablespoonscumin -- ground ÉgɃŠ; Q …U Sen Barry Goldwater's Expert ChiliChili0:00Soak beans in water, covered overnight. In large Dutch oven, cook beef until browned, stirring to keep crumbly; drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt. Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serve 6.ƒŠ: Y …C Senator Barry Goldwater's Expert ChiliChili0:00Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt.Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. F΢sN/öЦ‰lJ&éÏšzUC) ãäˆeFì]!>¶1tablespoonpaprika ì\#!>­3tablespoonscumin seedì[#>œ2tablespoonsoilìZ>Ö1 1/2teaspoonssaltìY%>×2poundsground round%ìX C= Sbrowned flour for tightenerìW /=bcracker meal *or*ìV '=ƒsalt to tasteìU =water"ìT#%=)6tablespoonschili powderìS#=¶2tablespoonspaprika2ìRG=×3 1/2poundslean beef -- cut in 1/2"cubesìQ '=vegetable oilìP '= P3garlic clovesìO)=J2mediumonion -- diced!ìN##=2tablespoonswhole cuminìM+< ’1/4cupwhite corn mealìL<1 1/2quartswaterìK<ü1teaspoontabasco'ìJ%-<´2large clovesgarlic -- minced#ìI)<+1/2teaspooncayenne pepperìH!<Ö1tablespoonsaltìG!<ÿ1tablespooncuminìF!< I1tablespoonoregano"ìE#%<)6tablespoonschili powder,ìDC<ð3poundscoarsely ground meat (chili)ìC!5;T1tablespoonground cumin -- salt/ìB#?; 3tablespoonshot unspiced chili powder €€‚|Š< / …; San Antonio ChiliChili 0:00In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderful flavor variation. …lŠ= 9 ‹ Sam Huddleston's ChiliChili0:00In a skillet, slightly toast the whole cumin. To wake up the flavors crush them with a rolling pin. Powdered cumin may be substituted, but do not toast. Saute onion and garlic in a little oil until transparent. In same skillet, add a little more oil and sear meat until it has a greyish color. Put cumin, onion, garlic and meat in a large vessel. Add paprika and chili powder, stirring to mix all ingredients, as you add enough water to cover. Simmer for about 1 1/2 hours, adding salt to taste after the chili has cooked somewhat. Make a paste of the crackermeal or browned flour by mixing with a little water. About 10 minutes before chili is ready, stir in this tightener, and cook until chili is thick. nnƒŠ> - …a Rio Grande ChiliChili0:00In a large skillet, brown ground round and salt in heated oil. Add cumin seed, paprika, Tabasco, garlic, and onions to beef. Sprinkle mixture with masa flour. Toss gently. Add green chilies and chili powder. Add beer and broth. Mix well to blend all ingredients. Add water if mixture is too thick. Cook covered 2 hours, stirring occasionally. A Hot Texas variety SÚ°‘nF!äÈšlHøÝÉ·Ÿ€X8öͪ„S.ìx#=?¸2tablespoonscorn flour (masa harina)#ìw-?’1teaspoonhot pepper sauce ìv+??4ouncesstewed tomatoes&ìu7?4ouncesgreen chiles -- dicedìt!?v3cupsbeef broth#ìs#'?‡2tablespoonscider vinegarìr#?¶2tablespoonspaprika%ìq!-? I1tablespoonoregano -- driedìp%?c3/4cupchile caribeìo !? \6red chilesìn ?waterìm ?/2onionsìl '? P6garlic clovesìk#?ÿ6tablespoonscumin/ìj#=? '12tablespoonsground red chile -- mild!ìi/?1wholeblack peppercorns+ìhA?™3poundsbeef chuck -- coarse grind+ìgA?(3poundsbeef round -- coarse grindìf#?æ1cupcooking oil!ìe)> {110 ounceca beef brothìd>612ouncesbeer"ìc#%>)3tablespoonschili powder%ìb1>127 oz candiced green chiles ìa#!>µ3tablespoonsmasa flourì` />/2onions -- chopped'ì_#->´20millilitersgarlic -- minced#ì^#'>~2tablespoonstabasco sauce NN‡.Š? ) Ž% Reno Red ChiliChili 0:00Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30-45 minutes, adding water as necessary. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in 1/2 cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30-45 minutes longer. Stir often. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, 1/2 longer. &‚ŠA I ƒE Quick And Simple Skillet ChiliChili0:00Saute onion and green pepper in butter until onion is soft. Add ground chuck and brown. Add tomato sauce, mushrooms and seasonings, cover and simmer about 30 minutes. Add beans and continue cooking until heated through.VŠ@ # ‚{ Quick ChiliChili0:00Heat oil in a heavy saucepan. Add onion and meat. Cook over medium heat until onion is tender. Add remaining ingredients. Mix well. Cover and simmer for 30 minutes. Makes 4-6 servings HÞ¼ŽjP.êɘlG"À­‹lE&ú̘hHí%BÂ8ouncestomato sauce-í#;B ß5tablespoonscalifornia chili powder1í!EB Ë1tablespoonnew mexico mild chili powder+í#7B 3tablespoonsgebhardt chili powder)í =B´6clovesgarlic -- finely choppedí B I1/2teaspoonoregano$í 9Bv1canbeef broth-(14-1/2 oz)í %BJ1smallyellow onioní #Bæ2teaspoonscooking oilí B ÄcoarseDísBÓ3poundstri-tip beef or sirloin tip -- cut into small pieceíAH1teaspoonsugar"í ;A91green pepper -- chopped"í5Aq1canmushrooms -- chopped)í5A§1 1/2poundsground chuck -- lean.íCA)1teaspoonchili powder -- or to tasteí#A À1teaspoongarlic salt&í;AÂ2canstomato sauce (8 oz. ea)ìA2cansred beansì~%@)1teaspoonchili powderì}@Ö1teaspoonsalt!ì|3@[1cankidney beans (1 lb)+ì{!9@0112 oz. canluncheon meat -- cubedìz-@J1med.onion -- choppedìy#@M2tablespoonssalad oil í톊B 5 ‹[ Puppy's Breath ChiliChili0:00ds MSG Salt to taste Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. add 1 tablespoon cumin and 1/2 ts oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes. Add tomato sauce and pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat, stirring occasionally. Add remaining chili powders and cumin. simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat. GÀ•kA Þ£‰`?òŲfP(Ö¸›pG&í+ CCy5plum tomatoes -- peeled and(í*?Cý3cupschicken broth -- defattedí)!Cä1/2cupwhite wineí(#Ch2tablespoonsflour'í'5Cˆ1teaspoondried oregano leaves%í&1C’1teaspoondried thyme leaves%í%1Cð1teaspoondried basil leavesí$ C º1bay leaf$í#!+Cÿ1tablespooncumin -- ground"í"#%C)2tablespoonschili powderí! C minced*í  KC~1chili pepper -- fresh or canned'í#-C´30millilitersgarlic -- minced í-CJ1largeonion -- choppedí!Cÿ1tablespoonolive oil&í ECOfresh ground pepper to tasteí 'Cƒsalt to tasteí 1C¿flour for dredgingí +C ´fat and gristle-íEC3poundspork,stew meat -- trimmed ofí B@1limeí#Bÿ1teaspoonbrown sugar'í5Bç1teaspoontabasco pepper sauce'í?Bý1canchicken broth-(14-1/2 oz)(í GB[3dried california chili peppar=í qB (1dried new mexico chili pepper -- boiled and pureed †{ŠC ? ) Pork Chili With ArtichokeChili0:00Dredge the pork in flour seasoned with salt and pepper and brown over high heat on all sides in the olive oil.Set aside. Turn meat down to medium and add the onions.Cook until softened,about 1 minute.Add 2 cloves of the garlic and the minced chili pepper and cook another 10 seconds.Add the chili powder,cumin,bay leaf,basil,thyme,oregano,and flour,cooking another minute,stirring constantly.Add the reserved meat and toss together.. Add the wine and heat to a boil,scraping any brown bits clinging to the bottom of the pan into the liquid with a wooden spoon.Add the chicken broth and tomatoes,and simmer partly covered for 30 to 45 minutes,until the pork is tender.Add the artichoke hearts,and white beans and simmer 10 minutes more.. Remove from the heat and stir in the lemon juice,cilantro and remaining clove of garlic.Makes 6 servings..... OìÁŸuX5 à³h$úÌ«ŽqM4äŬŒnOíF!E°1tablespooncayenneíE#Eÿ2tablespoonscuminíD#E I2tablespoonsoreganoíCE612ouncesbeeríB%E)1/2cupchili powderíA#E ÷2cansranch beansí@Eh1/2cupflourí? 'E P4garlic clovesí>E/2largeonions!í=+E?28ouncesstewed tomatoesí<Ev4poundsgrd roundí;!Dÿ1tablespooncuminí:!D I1/2tablespoonoregano+í9?D"16ouncestomatoes -- peeled stewed'í8?Dv1canbeef broth -- (14 3/4 oz)Aí7eD 1 1/2poundsround or chuck steak -- trimmed, cut in 1/2""í6#%D)2tablespoonschili powder#í5#'D2tablespoonsvegetable oil*í4 KD´3garlic;coarse chopped -- cloves'í3;DJ1largeonion -- coarse chopped(í2=C91/4cupfresh cilantro -- minced í1!#CÍ1tablespoonlemon juiceí0 -CÑbeans -- drained'í/?C 1cancannellini or small whiteí. 7Cœdrained and quartered(í-ACÜ1canartichoke hearts (19 ozs )í, Czchopped „3„+ŠE % ‚# Austin ChiliChili0:00Saute onions and garlic in oil. Brown meat and add ingredients, except for beans. Simmer for two hours and then add beans before serving.…IŠD / ŠU Plain Basic ChiliChili0:00IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH HEAT. WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM BURNING. ADD THE CHILI POWDER AND STIR WELL. ADD THE BEEF, AND COOK UNTIL THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A PASTE. POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN ADD TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER UNTIL BEEF IS TENDER, ABOUT 1 HOUR. SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF EACH AS DESIRED. TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE PEPPER TO TASTE. gåµgD ôÔ¯mR-ᾡycJì½–g,í_!;G1tablespoonred chile,hot -- ground$í^7G4cansgreen chiles -- whole,í]AG™1/2poundbeef chuck -- coarse grind)í\?G(1poundbeef round -- 1/2" strips/í[GG ¨1/2poundpork shoulder -- coarse grindíZ %G1garlic cloveíY GJ2onion(s)%íX CG+4bacon,slices -- 1/2" piecesíW -F Ioregano -- pinch íV#Fÿ1/8teaspoonbrown sugar íU#F ‚1/8teaspoondry mustard&íT#%FT2 1/2tablespoonsground cumin"íS#%F)6tablespoonschili powderíRF1 1/4cupswater íQ)F v12ouncesBudweiser beeríP 1Ffbeef bouillon cube"íO =F›salt and pepper to tasteíN%FÂ8ouncestomato sauce)íM#3F¶2tablespoonsdiced green chilies!íL ;F Pgarlic cloves -- minced íK#!F r2tablespoonsWesson oil%íJ7FJ1largeonion -- chopped fine#íI3F1poundlean pork -- ground-íH=F 2 1/2poundsbeef brisket -- 1" cubesíGEÖ2teaspoonssalt ÍÍ‚/ŠF ? „ 1981 Winning Recipe ChiliChili0:00In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. **…RŠG ) Šm Amarillo ChiliChili0:001. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.~ 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent.~ 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.~ 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.~ RÏ›{\;$åÄ›|XüÎœp:ðÇ­{R&íw EI’hot pepper sauce -- to taste/ív!AI)1tablespoonchili powder (or to taste)íuIÖ1teaspoonsalt&ít=I Š1cantomato soup -- undiluted"ís5I[1cankidney beans (12 oz)"ír ;IJ1onion, large -- chopped3íqSI L1poundground chuck or lean ground -- beef)íp?H91/4cupfresh cilantro -- chopped/ío!AH œ115 1/4 oz.c kidney beans -- drained+ínEHo2cupsfresh or frozen corn kernelsím!Hv1 1/2cupsbeef broth9íl!UH à128 oz. cancrushed tomatoes with -- added puree!ík!%HT1tablespoonground cuminíj%H)1/4cupchili powder&íi!/H´1tablespoongarlic -- choppedíh-HJ1cuponion -- choppedíg#H2poundsground beefíf#Gî16ouncespinto beansíeG3cupswateríd%G312ouncestomato pasteícGÖ1 1/2teaspoonssaltíbGÿ1 1/2teaspoonscumin1íaIG I1teaspoonoregano,dried -- pref. mexican.í`#=G2tablespoonsred chile,mild -- ground ­–°­ŠJ O ‚# "Make You Famous" Lite Beef ChiliChili0:00Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve.NOTES : You can substitute ground chuck for the cubed sirloin.bŠI + ƒ 30 Minute ChiliChili0:00Brown the meat in a little butter and cook until the meat is brown - about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.‚fŠH % … Amigos ChiliChili0:00Cook beef in heavy large pot over med. heat until brown, crumbling with fork, about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins., stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney beans and bring to boil. Reduce heat and simmer until thickened, about 30 mins. Mix in cilantro. QÁ’wH) å‘rL0ݸ”uA!ìÇžsQî+K/1largeonions -- diced(î=K 1poundchorizo(spanish sausage)&î 7KÉ3poundsstewing beef -- cubed"î  =J›salt and pepper to taste2î QJ91Tbsp.fresh cilantro -- chopped (1 to 2)î +J1cupjicama -- diced1î  YJ2fresh jalapeno peppers -- finely dicedî /J+1carrot -- chopped!î/JI1stalkcelery -- chopped"î-JJ1/2smallonion -- chopped&î ?J&1/2poblano pepper -- chopped'î AJa1/2red bell pepper -- choppedî#Jâ1cupfrozen corn#î =JË3Roma tomatoes -- choppedî 1J fdrained and rinsed.îKJB2cansblack beans -- (16 ounces each) í+J´2clovesgarlic -- diced#í~5Jˆ1tsp.dried oregano leavesí}%JT2tsp.ground cuminí|%J)2Tbsp.chili powder,í{ OJÉ6corn tortillas -- cut into stripsízJ1 1/2cupswater,íyGJv2cansbeef broth -- (14-1/2 ounces)<íx_J ¶1 1/2lbs.top sirloin steak cut into 1/2-inch cubes <»‚<‰9ŠN 1 ’3 C.W. Gregg's ChiliChili0:00Hint: to test chili pod's heat, take a small nibble of dry chili in your mouth, when cooked, it will about double in strength. Brown hamburger meat in àˆuŠM S ‘ C.V. Woods World Championship ChiliChili 0:00Cut chicken into pieces and combine with water in large saucepan. Þ‚5ŠL O „ Chili ala Captain James McDonnellChili0:00Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients; bring to a boil, cover, and simmer 1 1/4 hours. Top with grated Monterey Jack cheese and finely chopped scallions. Serve over spaghetti or noodles or just eat with crackers.‚AŠK A „3 A.J. Foyt's 500-Mile ChiliChili0:00Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomato sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6-8. FܲqL!ìÏ£„\7îÓ­qR8æÉ«€dFî,MP1teaspooncilantroî+MH2teaspoonssugar(î*=MI1/4cupcelery -- finely choppedî)M ¥1/2poundbeef suetî(M1 1/2quartswaterî'M×3poundschickenî&Lÿ1teaspooncuminî%L¦1teaspoonpepperî$LÖ1teaspoonsaltî#!L I1tablespoonoreganoî"!L¶1tablespoonpaprikaî!!LH1tablespoonsugar#î !)L#1tablespooninstant coffeeîL1 1/2cupswaterî%L36ouncestomato paste&î#%L)1 1/2tablespoonschili powder"î ;L P2garlic cloves -- minced%î7LJ1largeyellow onion -- dicedî%L§1poundground chuck)î?L§1poundbulk mild italian sausageî%K¨1canmexican beerîK1 1/2cupswaterîKÖ1teaspoonsalt(î?KÂ3canstomato sauce (15-oz each)"î#%K)3tablespoonschili powderîK°1/2teaspooncayenneî#Kÿ3tablespoonsolive oil'î GKÿjalapeno pepper -- peel+diced!î-K´1clovesgarlic -- mincedSimmer 2 hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer 1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. ^åЪsO4عŽd:÷Ú½žƒ^@üܽ¡|^îH#Oÿ4tablespoonscumin"îG#%O)9tablespoonschili powderîF#O82tablespoonsmsgîE!O I1tablespoonoreganoîD#O¶2tablespoonspaprikaîCNí1/4cupred wine&îB=NÂ1cantomato sauce (large can)îA#Nh4tablespoonsflour"î@/N´1clovesgarlic -- choppedî?Nÿ1teaspooncuminî>!N I1tablespoonoreganoî=!N£1/2cupwarm waterî< -N½dried chili podsî;)Nr1poundhamburger meatî: 5M6green chiles -- long'î9;M 1poundjack cheese -- shredded'î8 EM{3green peppers -- 3/8" pieces(î7 GM/3onions, medium -- 1/2" piecesî6#Mß4poundsflank steak,î5CM05poundspork chops, ctr cut -- thin*î4CM"7cupstomatoes, peeled -- choppedî3M81/2teaspoonmsg!î2!%M¦1tablespooncumin groundî1M I1teaspoonoreganoî0 'M Ÿjuice of lime#î/ =M P2garlic cloves -- choppedî.M61cupbeerî-M•1teaspoonthymelarge skillet. While browning, make chili paste. Take 6-8 dried chili pods, remove some seeds, leave some in for flavor. Remove stems. Put in blender with about 1/2 cup warm water or so just enough to make a paste. Too wet will be difficult. When hamburger meat is browned, drain fat. Add chili paste, oregano, cumin and garlic cloves. Add salt to taste. Brown mixture well, Don't burn!Add 4 tablespoons of flour. Brown this, immediately remove from heat. In another large saucepan, add tomato sauce and red wine. Add browned mixture. Simmer,simmer,simmer(3 hours or more) you can do this in s slow cooker. Thin if necessary, salt to taste, adjust cumin and oregano as needed, these flavors strengthen with cooking(cumin tends to add a sweet hint of taste.)Salt enhances all flavors Hint: buy more tomato sauce than you need, if chili is TOO hot when done, add more tomato sauce. Serve with sour cream, grated mild cheddar cheese or whatever you like.Hint: drink iced tea with chili,it's the best beverage for hot mouth! %%…WŠO = Šc Capitol Punishment ChiliChili0:00In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups Water. Let simmer. In a separate skillet, brown ground meat in 1 lb or 1 1/2 lb batches. Brown beef cubes in grease from browned ground meat. Drain all meat and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 Tb Oil. Add to onions and garlic to meat-spice mixture. Add Water as needed. Simmer 2 hours. Add sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add Salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. QÚÁªyY:æË®Šj=ú䶖\5 èÁšvQ"îc'P 1/2teaspoongarlic powder!îb%P»1/2teaspooncurry powder$îa+P 1/2teaspoonground cinnamon$î`+P¦1/2teaspoonground allspice"î_#%P)3tablespoonschili powder%î^##P ^2 1/2tablespoonscelery salt$î]5P1/2cupinstant minced onion î\%P356 oz canstomato pasteî[P6cupswaterîZ 3PÉinto 1/4-inch cubes+îYAP«4poundstop round steak -- trimmedîXPœ1/4cupoilîW 'Oƒsalt to taste&îV!/O#1tablespoonmasa harina flour*îU;O[1teaspoonLouisiana red hot sauceîT%OÂ8ouncestomato sauce!îS)O*1teaspooncoriander seedîR!OH1tablespoonsugarîQ!Oœ1tablespoonoil&îP AO P10garlic cloves -- fine chop(îO=O/2largeonions -- finely choppedîN#Og2poundsground porkîM%O§4poundsground chuck.îLIO™1poundbeef chuck -- cut in 1/4" cubeîKO2cupswaterîJO624ouncesbeer#îI#'O^4tablespoonsbeef bouillon ÙÙ„#ŠP _ ‡Y Dr. Randy Jouno's Guadalajara Champ ChiliChili0:00Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often. @ФMýΠyM$òã¼™uH'ýع•o@,î{%7Q —115 ounce candark red kidney beans#îz%%QÂ116 ounce cantomato sauce!îy3Q"1cuptomatoes -- choppedîx#QÏ2tablespoonssoyoil"îw ;Q+1carrot -- thinly sliced'îv;Q91largegreen pepper -- choppedîu-QJ1cuponion -- chopped*ît#5QP2tablespoonsWorcestershire sauce!îs!%Q)1tablespoonchili powder îr-Q´1clovegarlic -- minced$îq7QÀ2cupsfirm tofu -- crumbled îp P’up/îo%=PŠ14 ounces barmilk chocolate -- broken&în EPfdrained, seeded -- & chopped)îm9Pû127 ounceca whole green chiles$îl5P¿1pinchred pepper -- ground+îk9Po1/2teaspoonsage leaves -- crushed,îj;P(1/2teaspoonthyme leaves -- crushedîiP¶1/2teaspoonpaprika.îh?Pî1/2teaspoonoregano leaves -- crushed/îgAP‘1/2teaspoonmarjoram leaves -- crushed"îf'P½1/2teaspoonground ginger)îe5P­1/2teaspooncumin seed -- ground-îd=P*1/2teaspooncoriander seed -- ground yy…ŠQ ' ˆM Healthy ChiliChili0:00In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside.|In a large skillet, sauti onion green pepper and carrot in soyoil until onion becomes transparent. Add tofu mixture cook and stir 3 minutes over medium heat.|Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste. Serve on brown rice. Garnish with minced raw onion, grated Cheddar cheese and avocado, as desired.|Makes 8-1 cup servings.S(Internet address)#http://www.soyfoods.com/index.html|Source#Indiana Soybean Board|Yield#8 cups EÒ·“bE" ç¹™rV. æàƒe2ëͧ†gEï!!SK2tablespoondry sherryï+SJ1mdonion -- slicedï!S g3tablespoonsoy sauce#ï9S91mdgreen pepper -- slicedï#Sß2poundflank steakï!Sœ2tablespoonoilïS"4mdtomatoesï Rstrimmed0ïGR‹2teaspoonred food coloring -- optionalï 1R(about 12 oz each)ï !Rµ1tablespoonhoney ï -R^2wholepork tenderloins ï !#Rÿ1tablespoonbrown sugar!ï /R´1clovegarlic -- crushed!ï !%RP2tablespoondry red wine%ï AR-1green onion -- cut in halfïR g1/4cupsoy sauce$ï+R 1/2teaspoonground cinnamonï 3Q?Avocado -- optional+ï OQCGrated Cheddar cheese -- optional"ï =Q ¥Minced onion -- optionalï QžGARNISHES ï/Q¼4cupscooked brown riceï -QÖSalt -- to taste.î#=Q316 ounce cantomato paste -- optional!î~)Q+1teaspooncayenne pepperî}Qÿ1teaspooncumin+î|9Q"1/2teaspoondried basil -- crushed YY…#ŠR ) ‰g1 Barbequed PorkChinese0:00Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. Bake in preheated 350F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. Makes about 8 appetizer size servings This is very nice served with green onion curls.|Pam in Va Formatted by Elaine Radis Converted by MMCONV vers. 1.00Source#pam coombes è膊S ? ‹W Chinese Beef And TomatoesChinese0:00Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes.Dissolve bouillon cube in boiling water. Add beef and marinate.Bring to boiling point.Reduce heat and simmer,covered for 8 minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook and stir until thickened.Cut tomatoes into wedges;add to skillet;stir gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve hot over rice with scallions,if desired.Serves 6 to 8. [à·—rP%èÄ£w[2âÄ—kK0ìÒ´s[ï1UH1/2cupsugar>ï0]U•15 1/2ouncespineapple chunks in syrup -- unsweetenedï/U¦1/4teaspoonpepperï.UÖ1teaspoonsaltï-UM1/4cupsalad oil%ï,7U\2wholechickens -- quarteredï+!T2cuppeanut oilï*'T™1/3cupchicken stock)ï)CT1cupblanched almonds or walnuts*ï( ITß10water chestnuts -- thin slicedï'!TÆ2tablespoonsherry+ï&CTJ1/4cuponion -- cut in thin stripsï%!!T 11tablespooncornstarch&ï$9TI1/2cupcelery -- cur diag cutï#TÖ3/4teaspoonsalt)ï"?T´1/2cupbamboo shoots -- cut diagï!!T g3tablespoonsoy sauce!ï /T`1/3cupfresh mushrooms**ïT×3poundchicken*ï!!S›2tablespooncold water(ï3S°1/8teaspoonground black pepperï!!S 12tablespooncornstarch"ï'S½1/2teaspoonground gingerï'S53/4cupboiling water&ï!-S´10millilitergarlic -- mincedï 1Sf1beef bouillon cube …aŠT 9 Šw Chinese Almond ChickenChinese0:00*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz. can, drained. You can use deboned and skinned chicken breasts) >> Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV vers. 1.00 …vŠU 3 ŠM gChicken Oriental #2Chinese0:00Wash chicken, pat dry. heat oil in large skillet, add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper.|Meanwhile, preheat oven to 350 degrees.|Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure, add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube. Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple chucks and green or red peppers. Bake 30 minutes longer or until chicken is tender.Serving Ideas: riceNOTES : Have a soup first. Xݽœ~[߬ž}P& Ø·”rM-ñÔ¹—tXïL#Wœ3tablespoonsoil ïK-W!1/2cupslivered almondsïJ-W×2cupschicken -- cubedïIWœ1/2teaspoonoilïHWH1/2teaspoonsugarïGWÆ2teaspoonssherryïFW g1teaspoonsoy sauceïE!W 11teaspooncornstarch"ïD/Vy5ounceschow mein noodlesïC!!V 11tablespooncornstarch ïB#!VK2tablespoonsdry sherryïA!V g1tablespoonsoy sauce.ï@ SVÛ1chicken bouillon cube -- dissolve 1ï? -V0seasoning sauce:'ï>;V´1/4cupbamboo shoots -- sliced*ï=?VI2stalkscelery -- cut into stripsï< 3Vq8mushrooms -- sliced ï; V s0ï:MVy2smallchicken breasts, boneless -- cut!ï9-V´2clovesgarlic -- mincedï8#Vœ3tablespoonsoil9ï7_Uª1largegreen or red pepper -- cut in 1/2" slices ï6 7UÛ1chicken bouillon cubeï5U 1/4teaspoongingerï4!U g1tablespoonsoy sauceï3'U‡3/4cupcider vinegar ï2#!U 12tablespoonscornstarch èè„ŠV / ‡g Chicken Chow MeinChinese0:00Note: Warm chow mein noodles in 325 degree oven for 5 minutes.|Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat. Serve with chow mein noodles. ··†EŠW 9 Œ? Chicken Almond ChineseChinese0:00In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon oil. Add cubed chicken and toss to coat. Set aside. Preheat electric wok at 350 degrees. Toast almonds, stirring constantly until lightly browned, about 3 minutes, remove.|heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken mixture. Stir fry 3 to 4 minutes, push up side of wok, add celery and pea pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms, scallions and waterchestnuts, stir fry 2 minutes. Add stock and combine all ingredients. Cover and simmer 5 minutes. Meanwhile combine cornstarch, water and soy sauce, pour into chicken mixture, stirring until thickened. Garnish with toasted almonds. Reduce heat setting to warm for serving. Serve over cooked rice. ]Ô±‡\>ýÜÁ¡tO-éÁœqH,äÊ¡…]%ïf AY‘4beef tenderloins -- cut 1"ïe -Y-----steaks-----&ïd=YÕ1cuppacked -- flaked coconutïcY1 1/2cupwaterïb 9Y-----coconut milk-----#ïa7X s1envgolden onion soup mixï` +Xihot cooked rice&ï_9X 1/2medred or green pepper **(ï^7X21teaspoonwhite or rice vinegar"ï]5X"1medcarrot thinly sliced%ï\1X˜2teaspoonimported soy sauce'ï[;Xa2ouncesnow peas (about 1/2 c)ïZX1 1/2cupwaterïY+XŠ1/2cupbroccoli forets"ïX'X½1/2teaspoonground ginger*ïWAXW1poundboneless chicken breasts *ïV!X 11teaspooncornstarchïU!Xœ3tablespoonoilïT!W g1tablespoonsoy sauceïS#W2tablespoonswater ïR#!W 12tablespoonscornstarchïQ'W™1cupchicken stock(ïP=W1/2cupwaterchestnuts -- sliced'ïO?W`1cupfresh mushrooms -- sliced ïN1Wù1cuppea pods -- frozen)ïMCWI1cupcelery -- sliced diagonally stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. Converted by MMCONV vers. 1.00 P¿PˆŠY / C Chiang Mai SteaksChinese0:00Prepare coconut milk.Combine flour and salt;dust beef tenderloinòŠ5ŠX I ” Chicken 'n' Vegetable Stir FryChinese0:00* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~------------------------------------------------------ ~------------------ In large skillet, heat oil and cook chicken with vegetables over medium- high heat,ð steaks.Shake off excess flour and reserve.heat butter and oil in large heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly.Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly.Return steaks to pan and turn to coat with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings. COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.Makes about 1 1/4 cups. cÔ®ŒrM$çÌ®“nA'ݵ£‚]@ûèË­†c ð!#[ q1tablespooncorn starch$ð!+[ß1tablespoonlight soy sauceð![Æ1tablespoonsherryï +[y2chicken breastsï~ [œ1/2oilï}ZÖ1/2teaspoonsalt&ï|!/ZÖ2tablespoonrice wine vinegarï{!ZH1tablespoonsugar"ïz!'Z81tablespoonsoybean pasteïy!Z g2tablespoonsoy sauceïx Z=sauce%ïw CZþset above ingredients aside'ïv EZ{3green peppers -- cut into 1/ïu!Z 11teaspooncornstarchïtZÖ1teaspoonsalt*ïsAZ×1poundchicken ; breasts -- cubed"ïr'Y1/2teaspoonvegetable oilïq )Ycparsley sprigsïpY¹1/2teaspoonbutterïo )Yqflaked coconutïnYÖ1/4teaspoonsaltïm 5Y’sliced -- if desired&ïl!/Yµ2tablespoonall-purpose flour"ïk =Y˜kiwi fruit -- peeled andïj %Y¦1coconut milkïi%Y»2teaspooncurry powder#ïh5Y1thick(approx. 4 oz. each))ïg!5Y _2tablespooncreamy peanut butter oo… ŠZ ) ‰_ Cashew ChickenChinese0:00Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans (see Green Beans R? under this same BB) Hope you enjoy! DAN GRUBER (PXSM21A) ††‚vŠ[ Q … Chinese Spicy Chicken (Le Tze Gee)Chinese0:00Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoisin sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve. PÚ¶‰a5ìׯ”jG+ñË¥„h?ûØ¥sP ð#!]K2tablespoonsdry sherryð] g1/4cupsoy sauceð ]õmarinade:0ðM]ß1poundflank steak -- diagonally sliced ð 9\ôrice -- cooked and hot ð 9\Dseeded -- and cut intoð!\ g1tablespoonsoy sauce&ð=\1cupgreen bell pepper, coredð\‹1/4cupcoca-colað 5\canned and undiluted#ð!!\ 12 1/2tablespooncornstarch#ð7\v1cupbeef broth (bouillon)ð-\"2mdtomatoes -- ripeð\Ö1teaspoonsaltð\‹1/2cupcoca-cola ð-\´1clovegarlic -- minced'ð ;\/1/4cuponions -- thinly slicedð !\œ2tablespoonoil%ð ;\I1cupcelery -- thinly slicedð  \pbonelessð \†1thinstrips.ðA\ˆ1 1/2poundtop round or sirloin steak)ð9[ 1teaspoonginger; fresh -- grate%ð!-[¤1tablespoonscallion -- chop*ð7[¿1/2teaspoonred pepper -- crushed!ð!%[R2tablespoonhoison sauce#ð7[´1canbamboo shoots -- dice oo‡ Š\ I ? Chinese Pepper Steak Coca-ColaChinese0:00Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.|Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat.|Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ÚîÚ‚Š^ 7 ƒ UChinese Noodle CrunchChinese0:00In large skillet, brown beef; drain well. Stir in celery, onions, and soups.|Spoon into greased 9x13" pyrex baking dish. Sprinkle Chow Mein noodles on top.|Bake at 350 degrees for 20 minutes.NOTES : Possum Kingdom Lake Cookbook„Š] 5 ‡U Chinese Pepper SteakChinese0:00Marinate steak for 15 minutes or more. Add oil to hot wok. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly. \åĬk7ùá¼”rQ*Ù¾¨„]?๕x\ð9_Ö1/2teaspoonsaltð8!_H1tablespoonsugar!ð7!%_ˆ2tablespoonwine vinegar$ð6!+_ß1tablespoonlight soy sauceð5'_ý1/2cupchicken brothð4_ >2poundfryer$ð3!+_ß2tablespoonlight soy sauceð2!_Æ1tablespoonsherry$ð1!+_Ø1tablespoonshredded ginger!ð0 9_`2hot peppers -- or moreð/ _¤1scallionð.!_œ4tablespoonoil(ð-A^y1CanChow Mein Noodles -- 5 oz.#ð,7^1CanCream Of Chicken Soup$ð+9^©1CanCream Of Mushroom Soupð*)^N1/2CupChopped Onionsð)/^I1CupCelery -- chopped%ð(-^˜1 1/2PoundsLean Ground Beef"ð' ;]{2green peppers -- slicedð&]J1largeonionð%#]œ2tablespoonsoilð$ 5] Þ2scallions -- chopped1ð#G]Î2teaspoonsginger root -- peeled, grated"ð"/]´4clovesgarlic -- choppedð!#]œ2tablespoonsoilð ]1/4cupwaterð!] 12teaspoonscornstarchð]H1teaspoonsugar >¬>kŠ` 5  Chinese Dry MarinadeChinese0:00Combine ingredients and use for marinade for spare ribs and pork.„PŠ_ G ˆG Chinese Hot And Spicy ChickenChinese0:00Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve. IÖ´‘pV*ᾞtR. Ý°–m?öÔ¢‚aIðSbƒ1cupcabbageðR 3bœ2sl ginger -- mincedðQ 1bI2celery -- shredded/ðPGbß1/2poundflank steak ;or shrimp -- porðO!!b4tablespoonpeanut oilðNaÖ1/8teaspoonsalt*ðMAa1/4cupthinly sliced green onions+ðL!9a o1tablespoonplus 1 1/2 t soy sauce&ðK9a h1/2cupfinely chopped carrotsðJ 'a egg -- beaten*ðI;aË1teaspoonminced fresh gingerroot+ðHCa¼1/2cupfrzn english peas -- thawed ðG-a´1clovegarlic -- minced!ðF3aæ1cupcooked regular riceðE!!aS1tablespoonsesame oil'ðD?aR1cupfinely chopped chicken *ðC-aK1lgsweet red pepper ðB#` ‚1/4teaspoondry mustard ðA#`1/4teaspooncelery seed#ð@)`À3/4teaspoonground tumeric)ð?5`f3/4teaspoonmonosodium glutamateð>`Ö1teaspoonsaltð=`¶1 1/2teaspoonpaprika ð<!#`ÿ3tablespoonbrown sugarð;!!_ 11tablespooncornstarch'ð:5_ß1teaspoonanise pepper -- or 2 nn‡Ša K ? Chinese Chicken Stuffed PeppersChinese0:00* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium. Converted by MMCONV vers. 1.00 ûû†Šb M ‹# Lo Mein Shrimp-Chicken-Pork-BeefChinese0:00Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. stir a minute to heat and serve. Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong.. MARTY FEINS (BGNJ11A) <Õµ‚e7íÀžtK+æÅ£|ZF$üÓ«‹d<%ðm Ed-----lemon ginger sauce-----$ðl9dg1cupsliced fresh mushroomsðk 1db1lemon ginger sauce%ðj;d{1can(16 oz) cut green beans&ði!-d´10millilitergarlic -- minced%ðh=dJ1mdonion -- cut into chunksðg!!d2tablespoonpeanut oilðf dk2teaspoonswaterñ=k+1med.carrot!ñ<1kÐ1dashcrushed red pepperñ;!k 11teaspooncornstarchñ:!k g1tablespoonsoy sauceñ9k1/4cupwaterñ8+ji3cuphot cooked rice)ñ7!5jÚ2tablespoonchopped green onionsñ6!!j›1tablespooncold water ll…Šk G ‰G Oriental Pea Pods And CarrotsChinese0:00Medium Carrot should be thinly sliced on a diagonal cut (bias).|In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. î]î‡zŠm + 7 Moo Goo Gai PanChinese0:00Partially freeze chicken; thinly slice into bite-sized strips. In  …Šl M ‰_ Oriental Bar-B-Q Pork TenderloinChinese0:00Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins.small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set aside.|Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through. This ought to serve 4 to 6.|From The Cookie Lady's Files Posted on GEnie's Food & Wine RT by COOKIE-LADY [Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) bèÆ¥]E%åŧzY8õÕ¸‹dE!ûÛÙ€bñl /o>> This is a modification of an old Chinese recipe called Beggers Chicken. They used mud to encase it...Then put into a hot bed of coals to cook.... FROM: MARTY FEINS gæÅ¡|O:ÿÛòŸmUD$ýɤz\5åË®‡gòB)w1pkg.frozen chinese$òA5wÚ1/2cupchopped green onionsò@!wK1/4cupdry sherryò? 'w:breast ground ò>'w 1teaspoongarlic powder*ò==wd1/4poundboned -- skinned chicken$ò<9wý4can(14 oz.) chicken brothò; /w†chestnuts drained'ò:;w Ã1/2cupjulienned carrot strips"ò95w B1can(8 oz.) sliced water1ò8Ivæ1 1/2cupscooked regular rice -- up to 2$ò75vì1/2cupchopped green pepperò6'v‚1/2cupchopped onionò5 v 1Eggò4v+2slicesbaconò3 uWaterò2 -uJ1/2onion -- choppedò1 u¦Pepperò0 uÖSaltò/ #u ÀGarlic salt!ò.##uæ2tablespoonscooking oilò-'uý3cupschicken brothò, )u€2Fresh tomatoesò+uô1Cuprice*ò*?t+1/2poundbacon -- fried & crumbled"ò) ;t¯2green onions -- chopped!ò( 9t3eggs -- scrambled softò'!t g1tablespoonsoy sauceò&tÖ1teaspoonsalt eÂe‚YŠv ' „y Fried Rice #1Chinese0:00Cook bacon; drain and crumble, reserving drippings.|Fry egg to well-done stage in drippings.|Remove egg, and chop; reserve drippings.|Saute onion and green pepper in drippings; add bacon, egg, and rice. Cover; warm over low heat.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98‚:Šu ' „; Fried Rice #2Chinese0:00Brown rice in skillet.|Add tomatoes and onion.|When rice is slightly brown, add water and stand back (rice will pop and become fluffy).|Turn down heat.|Add chicken broth and simmer covered until done.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 >>ƒ>Šw 1 †9 Four Treasure SoupChinese 0:00Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately. ^Ó¾•wR-úдš|`?ðÜÈŸ‰j:ðÆŸ}^ò] /yÑ2bok choy -- dicedò\+y1/2cupstraw mushrooms$ò[9y :2medyellow onions -- diced'òZ?y{2medgreen peppers -- cut into&òY Ey:marinate for a half an hour.òX#y q4teaspooncorn starch-òWAy¡3teaspoonrice wine -- or dry sherryòVy g3teaspoonsoy sauceòU yõmarinade:&òT Cy×2chicken ; breasts -- butteròS xgketchupòR xÄmustard*òQ Mx7egg roll wrappers -- cut in halfòP!!x›1tablespooncold wateròO!x 12teaspoonscornstarchòNx g1/4cupsoy sauceòM#xH2tablespoonssugaròLxÖ1teaspoonsaltòK#xœ2tablespoonsoil'òJ?x1canwaterchestnuts -- chopped0òIQx^1canbean sprouts -- washed and drained"òH ;x¯5green onions -- chopped"òG/xI3stalkscelery -- choppedòF#x1poundground beef&òE3w91teaspoonchinese hot mustardòD wùpea pods*òC;w g2teaspoonsoy sauce -- 1 t. flour ;;‚@Šy 3 „; Eight Jewel ChickenChinese0:00Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)„}Šx O ˆu 1Ella's Vegetable & Meat Egg RollsChinese0:00Fry ground beef, drain, set aside for now.|Heat wok, add oil, heat until hot, but not smoking, put celery, onions, bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and soy sauce, cook 1 minute more.|Add ground beef and mix well.|Mix cornstarch and water well. Add to mixture in wok. set aside and cool. When cool add to egg roll wrappers, wrapping diagonally then fry in deep fat for 3 to 5 minutes.|Serve with a mixture of mustard and ketchup. Did egg rolls in this.|Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.NOTES : Very good. QÔ¶¤…P5èѧO'êÀž}`@뽓kQòw %z¯3green onions%òv Ez(peeled) -- preferably fresh'òu;zé1/4cupchopped water chestnuts+òt9z ˆ1/4teaspoondried red chile flakes"òs!'zÉ1tablespoonminced garlic-òrAz¿2teaspoongrated fresh peeled gingeròq'z™1/4cupchicken stockòp!zH1tablespoonsugaròo!z g1tablespoonsoy sauceòn 9z=(or more if needed)=-'òm!1z ì4tablespoonpeanut or corn oilòlzÖ2teaspoonsalt òk-z:1lg -italian eggplant%òj AzD6chinese eggplant -- -=or=--òi!=y 1tablespoonginger -- fresh shredded%òh;y´2cupgarlic -- fresh crushed'òg Gypeanut oil -- (appx 3-4 tbls)òf !yùessentials&òe Ey×cornstarch solution to thick!òd/yì1pinchhot pepper flakesòc!y{2tablespoonwine2òb!Gy 1tablespoonoyster sauce -- (or light soyòa!yg2tablespoonketchupò` y=sauceò_#y«1/3cupraw peanuts)ò^?yß1/3cupwater chestnuts -- slicedntly to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes). Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK o5o…BŠ{ ) ŠI Eggplant SaladChinese0:00PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. Test with a fork. Remove. When cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix together the vinaigrette ingredients. Taste for seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. Garnish with a sprig of coriander and the toasted sesame seeds.|JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK‰?Šz 9 ’3 Eggplant Sichuan StyleChinese0:00CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze ge FถdI& ñç‰]DúΣqP+äÀ¤’dFó|¦1/2teaspoonpepper+ó!9|¯2tablespoongreen onions -- mincedó |6eggsó{Ö1/3teaspoonsalt!ó!!{S1/4tablespoonsesame oiló  -{=(or to taste)=-(ó 7{§1teaspoonchinese hot chili oil"ó !'{ œ1tablespoonwhite vinegaró !{ g2tablespoonsoy sauce/ó !A{³1tablespooncoriander leaves -- minced(ó G{¯2green onions -- finely minced)ó I{ P2garlic cloves -- finely minced ó'{1teaspoongrated ginger$ó C{-----hunan vinaigrette-----ó '{(for garnish))ó!5{ú1tablespoontoasted sesame seedsó /{shredded lettuce-ó -{=or=- substitute+óC{W2ounceagar-agar strips (optional)ò '{ (into quartersò~ ){ùcut lengthwise ò}/{µ4longchinese eggplantsò| +z(for garnish) -/ò{!Az1tablespoontoasted black sesame seedsòz!!zS1tablespoonsesame oil%òy!-zH1tablespoonred wine vinegaròx 3z\trimmed and chopped Ò9Ò‚cŠ} ' … Egg Drop SoupChinese 0:00Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger.ƒCŠ| % †O Egg Foo YungChinese0:00BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SMALL AMOUNT OF OIL. SERVE WITH SAUCE. SAUCE MIX ALL SAUCE INGREDIENTS TOGETHER AND COOK, STIRRING, UNTIL THICKENED. SERVE OVER THE EGG FOO YUNG _æÇ‹iL-ýܸˆlW*ãÅ£y[1÷Ϫz_ó.~2teaspoonwater-ó-A~ 11teaspooncornstarch -- dissolved in"ó,!'~™2tablespoonchicken stock%ó+3~q1/4poundmushrooms -- slicedó*~Ñ1/2poundbok choyó)~H1/2teaspoonsugar'ó(!1~ g2tablespoonsoy sauce -- lightó'!~Æ1tablespoonsherry'ó&7~1/2poundlean pork -- shreddedó%!~ 11/2teaspooncornstarchó$~Ö1 1/4teaspoonsalt)ó#?~—4ounceshrimp; shelled, deveinedó"!~œ9tablespoonoil*ó!=~1/2poundnoodles -- chinese freshó  }and topsó} g1/3cupsoy sauce-óC}°1 1/2cupfinely chopped green onions!ó 9}k9chicken bouillon cubesó 3}6eggs -- well beatenó}3quartwateró|1/2cupwateró| g3teaspoonsoy sauceó!|H1tablespoonsugaró!!| 11tablespooncornstarchó |=sauce'ó?| Ó1cupcrabmeat or shrimp cookedó%|^1poundbean sproutsó|Ö1teaspoonsalt ŽŽ†nŠ~ I  Chow Mein With Shrimp And PorkChinese0:00Drop noodles into boiling water and boil for five minutes. Rinse under cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn pink, about 1 minute. Remove. Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce. Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake). cook 5 minutes on each side. Remove to platter. Place cooked mixture on top of noodles. MIKE CROUCH (NNBB09A) ÙÙ†#Š  Œ Chow MeinChinese0:00In hot deep skillet or wok, brown meat in 1 tsp. oil. Remove from pan. Add 1 tsp. oil to pan and cook celery and onion until crisp tender. Add mushrooms. Blend cornstarch into water and when smooth add chicken broth and soy sauce. Put meat back into pan with veggies and add bean sprouts and water chestnuts. Pour sauce over all and heat through. Serve over chow mein noodles with steamed rice on the side. Note: to cut down on sodium I rinse all canned vegetables well. If you like you can add chopped green peppers, fresh mushrooms and thin sliced cabbage when stir frying the vegetables. You can also use chicken or beef if you prefer not to use pork. I like pork because that's the way my mom always made this recipe.FROM: JEANETTE MURCH (PNNN10B) =Ñ«‹^<$Þ³›vG"üɘtAï¿™^=óG#æ2 1/4cupscooking oil óF#! 16tablespoonscornstarchóE !Ú6egg whites#óD =W5boneless chicken breasts-óCC€‚1/2poundsoba noodles -- ** see note+óB?€R1/2poundchinese cabbage -- sliced!óA-€I3stalkscelery -- sliced0ó@M€¯1bunchgreen onions -- cut in 1" pieces!ó? 9€J1onion -- cut in wedges.ó>C€È2packagesshiitake mushrooms -- dried0ó=!C€ e1tablespoonfresh ginger root -- grated#ó< =€ P3garlic cloves -- crushed"ó;1€Æ1/4cupsherry -- optional,ó:E€1/4cuptamari soy sauce, low sodium"ó9+€q1 1/2cupsmushroom liquidó8€10cupswater(ó7Aß5cupwater chestnuts -- drained"ó61 g1/4cupsoy sauce -- lightó5'ý10ouncechicken brothó41/4cupwateró3!! 13tablespooncornstarch*ó2#5q16 ounce canmushrooms -- drainedó1+J1cuponion -- sliced#ó07I3cupcelery -- thin sliced,ó/E1poundpork -- cut in thin strips / ÷÷†‹ 9 Š CChinese Vegetable SoupChinese1:00Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger, and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze excess water from the mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add remaining ingredients, except for the noodles. Simmer over low heat 15 minutes, add noodles, and cook an additional 10 minutes. Serve hot.|HELPFUL HINTS: This will make a meal for four people, or a first course, with other Chinese food, for eight people.NOTES : ** Use buckwheat soba noodles in recipe, and add to MasterCook ingredient database. 1É1‰ ‹ 7 ‘O Phoenix-Tailed ShrimpChinese0:00Carefully remove the shells from the shrimp, leaving the tail sections intact. Devein and wash under (†3‹ K ‹K KChinese Stir-fry Peanut ChickenChinese0:00Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the cornstarch and 1 tablespoon of the oil, mix well. Pour over chicken and marinate for 1 hour.|In wok or large saucepan, heat 2 cups of the oil till very hot with slotted spoon lift abut 1/4 of the chicken from the marinade and fry in hot oil for 2 minutes, drain and set aside. Repeat with remaining chicken in another work, heat remaining 3 tablespoons oil over high heat. Add peanuts and vegetables and broth. bring mixture to a full boil. Add hot pepper sauce, sugar, mon glutamate, sesame oil, hot pepper and salt.|blend remaining 2 tablespoons cornstarch with cold water and add to boiling mixture. Cook, stirring constantly till thickened and bubbly.Serving Ideas: Serve over rice. [د’rL0â®–nP3 îȤ{Y, äÉ }[óa+ƒJ1smallonion -- minced ó`-ƒ´1clovegarlic -- minced&ó_!/ƒô2tablespoonminced gingerrootó^!ƒœ3tablespoonoil"ó] ?ƒ-----philly.inquirer----- ó\'‚ -2teaspoonbaking powder*ó[!7‚®2tablespoonSzechuan peppercornsóZ/‚µ1cupall-purpose flour&óY/‚1/2teaspoonblack peppercorns!óX%‚1/8teaspoonwhite pepper#óW!)‚Ö6tablespoonsalt -- coarseóV‚Ö1 1/2teaspoonsalt$óU9‚œ2cupoil -- for deep-fryingóT!‚³1tablespoonvodkaóS'‚1cupwater -- cold%óR7‚ Ð1pound(medium) fresh shrimpóQ1/2cupwater1óPEo1/4teaspoondried hot peppers -- crushedóO!S1/2teaspoonsesame oil)óN5f1/2teaspoonmonosodium glutamateóMÖ1/2teaspoonsalt#óL-’1teaspoonhot pepper sauceóK'ý3/4cupchicken brothóJ!1/4cupgreen peas&óI9n1/4cupsliced water chestnuts%óH7T1/2cupfresh roasted peanutscold running water; pat dry with paper towels. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter.|In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth.|In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1 tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping. Makes 8 to 10 appetizer servings.|FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry frying pan over high heat, brown the salt/pepper mixture. When browned remove and run the mixture through a grinder.|Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981old water and puree with a little chicken broth before using.... Heat 1 tbls.of the oil in pan.Add gingerroot,garlic,and onions,and saute over medium heat 5 minutes.Add chicken broth,sake,soy sauce,sesame oil,black bean sauce and sugar.Cook at low boil 5 minutes.Strain,discard- ing solids.Return sauce to pan. Combine cornstarch in cup with 1 tablespoon black bean sauce mixture.Stir until smooth,then pour into pan.Cook sauce over low heat,stirring constantly until thickened,about 2 minutes.Taste.If too salty and thick (it should pour easily),stir in up to 2 tabls.water.Set aside. Heat remaining 2 tabls.oil (or use 1 tbls.oil with 1 tabls.butter,iff desired) in large skillet.Mix the flour with the pepper to taste.Dust the perch with PRODIGY(R) interactive personal service 10/01/93 5:28 PM seasoned flour,shake off excess and saute over medium high heat until golden on both sides,3 to 5 minutes per side.Place perch on 2 plates,and top each filet with some black bean sauce.Makes 2 servings... ±)±„t‹ 7 ‰ Pepper Steak W/OnionsChinese0:00Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and pepper; add sirloin. Marinate for 10 to 15 minutes. Drain sirloin; fry in small amount of hot oil over high heat until meat loses red color. Push to outer edge of pan. Add small amount of oil; cook onion, green peppers and celery for 5 minutes. Make paste of 2 tablespoons cornstarch and water; stir in 1 teaspoon sugar, msg and salt and pepper to taste. Add to sirloin mixture; cook stirring, until sauce is clear. Add tomatoes and green onions, remove from heat. Serve. FROM: DOLORES ADAMS (CFXM67A)‰K‹ C ’A Perch With Black Bean SauceChinese0:00******** Note: Black beans come whole or pureed and mixed with seasonings as a sauce.The sauce is what's called for.If only the beans are available,rinse in c) Xඕk; ×­jI2ÿì¼£†a= ⵋtXó}…Ö1/2teaspoonsaltó| …1egg white'ó{;…ß1poundflank steak -- shredded*óz I„ n34a green onions -- 2-in. strips óy 5„&34a tomatoes -- wedgesóx„81/2teaspoonmsgów!„›1/4cupcold water!óv-„I2stalkscelery -- sliced"óu ;„{2green peppers -- slicedót +„J1onion -- slicedós %„œoil (peanut)-órG„ñ1poundsirloin tip -- sliced 1/8 in.óq „¦pepperóp „Hsugaróo!„ g3tablespoonsoy sauceón !„ 1cornstarchóm%ƒ1/2poundperch filets#ól ?ƒtfresh ground white pepperók!ƒh1tablespoonflour'ój!1ƒ¹1tablespoonbutter -- optional&ói!/ƒ2tablespoonwater -- optionalóh!ƒ 11teaspooncornstarchógƒH2teaspoonsugar-óf!=ƒê1tablespoonblack bean sauce *******'óe1ƒ >1/2teaspoontoasted sesame oilód!ƒ g1tablespoonsoy sauce'óc;ƒ1/4cupsake or dry sherry wineób'ƒý1/2cupchicken broth 1K1Œ‹ / —[ Pan-Fried NoodlesChinese0:00This is a basic chow mein. You can add meat or vegetables as you like. BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a baking pan. Use a pair of chopsticks and your hands to untangle them as much as possible. Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth in each. Cook over a low flame until the broth boi.ƒ1‹ E † Peking Beef (Mongolian Beef)Chinese0:00Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE CROUCH (NNBB09A) dà¹^L. ä¿¢‚M+çÇ¢|e5Ø´’d+ô!9†1tablespooncornstarch in 2 T coldô!!†2tablespoonpeanut oil!ô!%† 1tablespoonoyster sauce'ô G†bbq pork & vegetable topping:ô †Æsherryô'†ý2/3cupchicken broth-ô!=†è1tablespoonchinese rice wine or dryô !†peanut oil#ô!)†ü1tablespoonthin soy sauce"ô1†š1poundfresh thin noodlesô '†ý1/2cupchicken brothô #†1mm:mk vmxv03a'ô 7†1/2poundbarbecued pork stripsô  7†ÿken hom -- guest chef2ô G…?1/2teaspoonchili paste -- w/ garlic (optô!… 11teaspooncornstarchô…H1/2teaspoonsugar"ô!'…™2tablespoonchicken stock#ô!)…¦2tablespoondark soy sauce!ô!%…w2tablespoonhoisin sauceô!…Æ1tablespoonsherryô …=sauce,ôI…-1cupgreen onion -- green part only)ô?…´1/2cupbamboo shoots -- shredded$ó9…œ2cupoil -- for deep fryingó~!… 11teaspooncornstarchls away and the bottom becomes brown and crisp. From time to time, add a little oil and broth to keep the noodles moist and allow the crust to develop slowly. This should take about 10-to-12 minutes. To flip, first shake the pan to make sure the cake is not stuck to the bottom (if it is, dribble some oil around the edge to loosen it). Cover the pan with a wide lid. Flip the skillet over, holding the lid firmly. The cake will drop onto the lid. Slide the cake back into the pan to brown it on the other side. Add more oil around the edge if it seems to be sticking. To serve, slide it out onto a plat e and use it as a base for any dish with sauce. TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it with the dissolved cornstarch and serve on the bed of pan-fried noodles. Vѵ‡]8 Ù­‹nO,åÅ¥‰bEüק„V+ô0C‰ U1poundbeef top round steak -- cut ô/!#ˆ q2tablespooncorn starch-ô.=ˆÚ1/2teaspooncrushed dried red pepper"ô-'ˆ½1/2teaspoonground ginger ô,-ˆI1/4cuporange marmalade#ô+!'ˆÉ10milliliterminced garlicô*!ˆK1/4cupdry sherry$ô)5ˆ#1/4cupslivered orange peelô(ˆ g1/4cupsoy sauceô'!ˆß2tablespooncorn oilô&+ˆÍ1cupcool beef broth)ô%?ˆ1poundbeef flank or round steakô$‡81/4teaspoonmsg ô#-‡I1/2cupcelery -- slicedô" /‡-2green onion -- 1"ô! +‡a1red bell pepperô /‡J1medonion -- (sliced))ôC‡q1cupmushrooms -- fresh (cut up)0ôC‡b1/4teaspoonfish sauce -- (or to taste))ô9‡´1teaspoongarlic -- fresh minced"ô!'‡4tablespoonvegetable oil'ô?‡×1cupchicken; breast -- sliced+ôG‡Ñ4cupbok choy -- fresh (cut into bô -†- chicken broth,ôE†Ñ1poundbok choy -- in 2-in sections ññƒ ‹ A …E Oriental Spicy Orange BeefChinese0:00In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1 minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper. Stir into beef. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Serve over rice. Serves 4.‚{‹ O … Pad Puk Gai (Chicken W/ Bok Choy)Chinese0:00Fat grams per serving: Approx. Cook Time: :12 Directions: In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes. Add onions and fish sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot with rice. SOPIT MERRELL (HKRT62B) ðð† ‹ ; ‹K Year Of The Dragon BeefChinese0:00Slice steak across the grain into 1/8" strips.Coat 1 1/2 qt. rectangular dish with oil;evenly layer beef strips and garlic over bottom.Cover with waxed paper.Stirring twice,microwave on 50% (medium) 6 to 8 minutes or until meat is brown.Pour off drippings,if necessary. Combine broth,cornstarch and soy sauce;add with ginger to beef. Stirring midway through cooking,microwave on high 4 minutes.Stir in red pepper.Stirring every 2 minutes,microwave on high 4 to 6 minutes or until sauce thickens and boils.Stir in pea pods. Stirring midway through cooking,microwave on high 2 to 3 minutes or until heated through. Line outer edge of platter with salad savoy.Place rice in center of platter;spoon beef mixture over rice.Makes 4 servings. \ÞÊ«†V-ñƦ„bAÿå¹R@"Ôµw\ôK‹H1teaspoonsugarôJ‹"2mdtomatoes#ôI ?Š8cucumber -- thinly slicedôH 1Šradish -- shredded)ôG#3Š2tablespoonsnuts -- ** see noteôF#Šæ2teaspoonscooking oilôE#Š2tablespoonswaterôD Š4eggs*ôC7ŠÎ1/2teaspoonginger root -- grated7ôB!QŠ»1tablespoonpineapple juice -- or orange juice)ôA!5Š·1tablespoonsweet and sour sauceô@ %Š¯2green onionsô? Š<2carrots*ô> IŠ …12asparagus spears -- * see noteô=+‰i3cupshot cooked riceô< 7‰fgreen and white saladô; 7‰thawed and patted dryô: 3‰(pk (6 oz) frozen --(ô9C‰a1lgred bell pepper -- cut into(ô8A‰ W1cupsingle strength beef brothô7 ‰±root&ô6!-‰´10millilitergarlic -- minced-ô5A‰N1teaspoonfinely minced fresh ginger"ô4!'‰1tablespoonvegetable oilô3‰ g4teaspoonsoy sauceô2‰‚1"thickô1!!‰ 12tablespooncornstarchl. Meanwhile for the sauce, stir together sweet-sour sauce, pineapple or orange juice and grated ginger root (or 1/8 teaspoon ground ginger) Set aside. For omelets, combine eggs and water in a small bowl. Use fork to beat until combined but not frothy. In an 8-10 inch skillet with flared sides, heat 1 teaspoon of the oil until a drop of water sizzles. Lift and tilt pan to coat all sides of skillet. Add 1/2 cup of egg mixture and cook over medium heat. As eggs set, run a spatula around the edge of the skillet; lift eggs and let uncooked portion flow underneath. When eggs are set but still shiny, transfer to a warm plate, cover with plastic wrap. Repeat with remaining egg mixture and oil as needed to make 2 omelets. To assemble, spread some of the sauce onto each omelet. Arrange steamed vegetables on one quarter of each omelet, fanning vegetables to edge of omelets. Fold each omelet over vegetables; fold again. Top with additional sauce and sprinkle with nuts. Jo Anne Merrill recipe from my files. ,,‹H‹ Y –% Vegetable-Stuffed Omelets/Ginger SauceChinese0:25* Prepare vegetables by cutting the asparagus into 3-inch lengths, the carrots into 3-inch sticks and green onions into 2-inch lengths. Shred radishes and slice cucumbers thin (optional ingredients) **Use toasted walnuts or almonds, chopped In a large saucepan, cook asparagus, carrots and green onions in a small amount of boiling, lightly salted water for 7-9 minutes until crisp-tender; drain wel3 í톋 ? ‹M Tomato And Liver Stir-FryChinese0:00Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2" wide strips;set aside.In a medium bowl,combine soy sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to 20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add liver and marinade to skillet. Cook and stir until partially cooked,about 2 minutes.Remove from skillet and set aside.To the skillet add remaining 2 tablespoons water.Add onions;cook and stir until onions are crisp and tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are tender,1 minute.Add reserved liver and marinade;cook and stir until meat is cooked,but still pink in the center,about 2 minutes Serve with cooked rice,if desired.Serves 4. ZãǦc;îÈ­–€]?öÓ°”vD.íÊ¢ƒZ&ôg9Ž93/4cupgreen pepper -- slicedôf%Ž2poundpork -- lean%ôe791largegreen pepper -- cubed ôd+J1mediumonion -- slicedôc! g1tablespoonsoy sauceôb+»1cuppineapple juiceôa !-- vinegar/ô`K|1/4cupsalad vinegar -- or apple ciderô_#ÿ1/4cupbrown sugarô^Ö1/2teaspoonsalt ô]#! 12tablespoonscornstarch ô\#!2tablespoonspeanut oilô[ 34Boneless pork chops%ôZ CŒãashes of charcoal and ashesôY +ŒÁ12fresh duck eggs ôX1ŒÎ2cupashes of pine woodôWŒ@1cuplime*ôVŒÖ1/3cupsaltôU )Œ `from fireplace#ôT7Œ—2cupvery strong black tea*ôSG‹J1mdonion -- cut in wedges(1 cup)ôR!‹ 12teaspooncornstarch%ôQ!-‹4tablespoonwater -- dividedôP!‹Æ1tablespoonsherry"ôO'‹½1/4teaspoonground gingerôN!‹ g1tablespoonsoy sauceôM‹Ö1/2teaspoonsaltôL!‹«1poundbeef liver æ憋 9 ‹_ Thousand-Year-Old EggsChinese 0:00These are often called thousand-year eggs, even though the preserving process lasts only 100 days. They may be purchased individually in Oriental markets.|Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mix- ture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color.To serve, cut into wedges and serve with# AAƒ;‹ 7 †- Sweet-Sour Pork ChopsChinese0:00Preheat oven to 350 degrees.|Brown pork chops in oil.|Place in baking dish.|Combine all other ingredients except onion and green pepper in a saucepan and bring to boil. Cook for 2 minutes.|Pour thickened sauce over pork chops and top with onion and green pepper.|Bake covered for 1 1/2 - 2 hours until chops are tender.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 II…3‹ 3 Š! Sweet And Sour PorkChinese0:001. Cut the pork in 1 1/2-inch strips and brown the pieces in bacon drippings. Drain the pineapple and reserve the juice. 2. Stir the cornstarch into the water and combine it with the sugar, vinegar, soy sauce, and pineapple juice. Cook this until it is clear and slightly thickened, about 2 minutes. 3. Add the sauce to the pork and cook for about 1 hour, covered, over low heat or until the pork is tender. Chill it overnight. 4. Before serving, heat it over a low flame until it is hot, then add the pepper, onion, and pineapple pieces. Cook for 2 minutes and serve with wild rice or a mixture of white and wild rice. Converted by MMCONV vers. 1.00 FßÇ ~W9ýÙ·žhW7ûÜ»¡‚_< Ú§‹gFõ)J1largeonion -- diced!õ 9{2green peppers -- dicedõ#œ2tablespoonsoil0õGÎ1teaspoonginger root -- peeled, grated*õ#5 Þ2tablespoonsscallions -- choppedõ´1clovegarlicô#œ2tablespoonsoil ô~ 9 remaining ingredients: ô}!#Í1tablespoonlemon juiceô|%!1/4cuporange juiceô{÷1/4cupvinegarôz! 14teaspoonscornstarchôy#x3tablespoonscatsup!ôx##ÿ3tablespoonsbrown sugarôw3/4cupwaterôv 3sweet & sour sauce:ôu  1eggôt@1/4cupmilkôs%n1/2cupbread crumbsôrx1/4cupcatsupôq+ B1/4cupparmesan cheese!ôp%×1 1/2poundsground roundôoŽ÷1/3cupvinegarôn!!Ž 12tablespooncornstarchôm#Žÿ1/4cupbrown sugar$ôl ?ŽØ1no.2 can pineapple chunksôk+ŽJ1/2cuponion -- sliced$ôj!+ŽL1tablespoonbacon drippingsôiŽ1/2cupwaterôh!Ž g1tablespoonsoy sauce ûmûˆf‹ I q Sweet 'n' Sour Sauced Pork BbsChinese0:00* Carrot should be cut thinly with a slant cut. ** =…‹ = ‰O Sweet And Sour MeatballsChinese0:00Make small meatballs and set aside. Combine sauce ingredients and set aside. Add oil to hot wok. Swirl. Stir fry garlic, scallions and ginger for 30 seconds. Add meat balls and gently stir fry for about 1 minute. Remove ingredients from wok. and set aside. Wipe wok clean. Reheat wok, add oil and stir fry green peppers, onion and tomato in consecutive order, stirring 30 seconds after each addition. Push vegetables to side of wok. Restir sweet and sour sauce and pour into center of wok, stirring until thickened and bubbly. Return meatballs to wok along with pineapple. Heat thoroughly and serve. UÚ¢{Z: ùÕ°sK, áÅ’vS-鸙yU!õ##‘ÿ3tablespoonsbrown sugarõ#‘÷3tablespoonsvinegarõ#‘Æ2tablespoonssherry.õI‘ g1/4cupsoy sauce -- or teriyaki sauce#õ-‘B1 1/4cupschicken bouillonõ'‘81cupcarrot strips#õ9‘1Cup-- green pepper strips õ-‘´1clovegarlic -- mincedõ#‘œ2tablespoonsoil0õM‘p1poundboneless chicken -- cut in cubesõ +ihot cooked rice)õC 1cuppineapple chunks -- drainedõ'½1dashground gingerõ g1teaspoonsoy sauce%õ!-H2tablespoonred wine vinegarõ!2tablespoonwaterõ! 12teaspooncornstarch"õ1Ì1/4cuppacked brown sugar!õ  9¯2green onions -- sliced$õ 51smallgreen bell pepper **õ +1med.carrot *õ !S2teaspoonsesame oilõ #æ4teaspooncooking oil$õ1µ1/2poundlean boneless pork5õU x8ouncespineapple chunks in juice -- drained#õ ==1tomato -- cut in eighthsGreen Bell Pepper should be seeded and cut into strips. Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sesame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir together the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mix ture with the pork mixture. Serve with cooked rice. zxz‹r‹ S – Stir-Fried Tofu Or Beef With OnionsChinese0:00*This dish originally used 1 lb. of flank steak which was cut against the grain into thin slices and then marinated same as the tofu. Sometimes I make it with steak or tofu or a mixture of both. In addition, I occasionally add a small bok choy which is first blanched and then cooled. If other vegetables are added, increase the cornstarch mixture to three times what is listed. Recipe can be doubled and comes out fine. **Mix the cornstarch wit@ƒ‹ 7 …? Sweet 'n Sour ChickenChinese0:00Brown chicken in oil.|Add garlic, green pepper and carrots; saute briefly.|Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil.|Stir in rice. Cover, remove from heat and let stand 5 minutes.]|Stir before serving.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Uâ®gQ*þâ¸jI#éŸ~`DðƦ|U$õ8 A”4and cut into 1/4 in. thick'õ7;” 1poundskinned & boned chickenõ6'“™1/4cupchicken stock'õ5;“´1/2cupbamboo shoots -- sliced%õ41“|1teaspoonminced ginger root)õ3C“Þ1cupwalnuts -- coarsely choppedõ2#“œ2tablespoonsoilõ1!“Æ1tablespoonsherryõ0!“ 12teaspoonscornstarchGõ/{“ 1wholeskinless boneless chicken breast -- cut into 1/2" cubesõ.!’s3tablespoonstock**õ-’H1teaspoonsugar#õ,%’ 11 1/2teaspooncornstarch**õ+!’ g2tablespoonsoy sauce"õ* ;’ P3garlic cloves -- minced&õ) E’ Õblack pepper -- fresh ground'õ( E’J1onion;large -- thinly slicedõ'’Ö1/2teaspoonsalt)õ& I’ 2ginger root slices -- shredded$õ%!+’ æ1tablespoonpale dry sherryõ$’œ1/4cupoil#õ#3’ -1poundtofu -- extra firm*õ"#‘+1 1/2cupsMinute Rice1õ!S‘1canchuck pineapple in juice -- (8 oz.)õ ‘ 1/2teaspoongingerh the soup stock and have ready until needed. Get tofu ready according to your favorite methods. I usually slice it lengthwise in half- inch blocks, put paper towels over and under it, and press with telephone book to get out excess water. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or steak shreds and leave to marinate for 15 minutes. 06/02/92 10:07 PM Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in a colander, and let drain. You can use the oil left in pan if it is enough. Heat wok again. When it is very hot, add the tofu or steak and garlic. Stir-fry the tofu or steak and garlic in the oil for until brown. Mix in the onion and ginger and stir-fry for a minute. Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened. From "The Encyclopaedia of Chinese Cooking". Karen Alder Fngp13B ˜˜„d‹ K ˆk Stir-Fried Chicken with WalnutsChinese0:00In mixing bowl combine chicken cubes, cornstarch and sherry. Toss to coat. Allow to stand 15 minutes, stirring occasionally.|Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to 3 minutes. Remove and drain.|Increase temperature setting to 375 degrees. Add ginger, stir fry 30 seconds. Add chicken mixture, stir fry 2 minutes, push up sides of wok, add bamboo shoots, stir fry 1 minute. Add stock and combine all ingredients. Cover wok and cook 2 to 3 minutes. Add walnuts just before serving. Reduce setting to warm for serving. »»†A‹ I Œ' Stir Fry Of Broccoli & ChickenChinese0:00Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam Until Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan. UáΡ{`2ä½kO7ḙlT7õع™|U$õS!+–ß1tablespoonlight soy sauceõR–H1/2teaspoonsugarõQ!– 12teaspooncornstarchõP 1–¤scallion -- mincedõO -– ginger -- mincedõN#–ß1/2poundflank steakõM!!–4tablespoonpeanut oilõL!•2tablespoonwaterõK•H1pinchsugar*õJE•K2cupvegetable -- such as bok choõI!•“1tablespoonhot oil&õH=•´2cupgarlic -- finely chopped$õG;”_1lgonion halved lengthwise,õF!;”j4tablespoonfreshly grated ParmesanõE”†1widestripsõD”Ö1/2teaspoonsalt"õC =”cross-wise into 1/8 inch*õB7” Œ1/2teaspoonfreshly ground pepper$õA A”\quartered lengthwise & cut'õ@5”'1teaspoondried basil crumbled!õ?5” 2lgred or green peppers+õ>9”01/2teaspoondried thyme (crumbled)õ=”)2poundbroccoli#õ<#'”2lg clovesgarlic minced*õ;E”>6cupbroccoli florets (from aboutõ: ”slicesõ9 1”Åbreasts -- trimmed ??…=‹  ŠK Stir FryChinese0:00Here is a generic version of stir fried vegetables 1. Heat pan until it is very hot, add oil, then stir fry the garlic until you can smell it 2. Add the vegetables that have all been cut to a uniform size, Stir fry 1 min, 3. Sprinkle with a pinch of sugar then 2 T water, cover and steam 1 min. Spinach and bok chow will probable be tender crisp at this point, broccoli and pea pods will take another 30 to 60 sec. Variations 1. Use ginger or green onion instead of garlic 2. Decrease water to 1 T and add 1/2 T each cooking wine and soy sauce 3. Mix vegetables (as long as they have about the same cooking time) Experiment and enjoy Jane FROM: JANE HARRIS (DXDG05A) >>‡>‹ ] Ž Steak Lo Mein (Ngo Yoke Lo Mein: Canton)Chinese0:00Cook spaghetti as directed on package. Drain. Slice steak against the grain in thin pieces (more) 2 inches long. Shred carrot and celery. Mix steak, ginger, scallion, cornstarch, sugar, and 1 tablespoon light soy sauce. Set aside. Mix salt and 1 tablespoon light soy sauce. Set aside. Heat oil in a frying pan. Stir in steak mixture, stir-fry 2 minutes. Remove from pan. Put carrots and celery in same pan. Stir and add 1/4 cup water, lower heat and cover. Cook 2 minutes. Add bean sprouts, stir a few seconds. (If cabbage is used add with celery). (move) Add cooked spaghetti. Stir well and cook 2 minutes. Add soy and salt mixture and steak. Mix well and serve. from An Encyclopedia of Chinese food and cooking by Wonona W. and Irving B. Chang, Helene W. and Austin H. Hutscher. A book that I highly recommend. FROM: ALFRED RILLO (RXDN87A) _àÀjC'ñÈžxK6õɦŽt[<÷̯€_õn/˜ 1lgfirm -- ripe pear,õm!;˜<2tablespoonchopped walnuts toastedõl˜H1/2teaspoonsugar(õk G˜¯3green onions -- thinly sliced$õj!+˜»2tablespoonpineapple juiceõi -˜è8radicchio leavesõh%˜I1/4cupplain yogurtõg—x1/3cupcatsupõf—Ö1teaspoonsaltõe—H1/2cupsugar õd-—H1/4cupred wine vinegar)õc!5—P1tablespoonworcestershire sauce õb-—J3/4cuponion -- choppedõa'— !1cupsunflower oilõ` —Ñdressing*õ_ K— i4sl bacon -- crumbled#õ^7—^1cupbean sprouts -- fresh'õ] E—3eggs -- hard boiled, chopped&õ\=—1cupwaterchestnuts -- sliced!õ[/— 3headsspinach -- washedõZ — ½saladõY–Ö1/2teaspoonsalt$õX!+–ß1tablespoonlight soy sauce õW)–1/2poundthin spaghetti0õVI–^1 1/2cupbean sprouts -- (or shredded cõU 1–I2celery -- shreddedõT 1–+1carrot -- shredded Gƒ6‹ 7 †# Snow Pea & Pear SaladChinese0:00Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside. Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well. Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices. Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle With Green Onions & Walnuts.5‹ ; ‚ Spinach Salad OrientaleChinese0:00Mix all dressing ingredients together first, and refrigerate. Mix salad together. Just before serving, toss salad with dressing. Serve. OàÀ‘}l@ÿÞ¾gFó϶’eG* á» pOö -›´3cupgarlic -- minced-ö!=›B2tablespoonblack beans -- fermentedö )›\lobster sauce:#ö3›œ1/4cupoil -- for stir fry)ö G›—48shrimp; large size -- unshellö!šS3dropssesame oilö!še1wholeegg beatenö'š™1cupchicken stock*ö!7šŠ2tablespoonfermented black beans!ö)š91teaspoonchopped gingerõš—8ounceshrimp!õ~!%š 2tablespoonoyster sauceõ}#šg1/4poundground pork0õ|I™ 1/2poundpeas, snow -- stems and stringõ{)™ö1/2cupwater or stock%õz!-™ 1tablespoonginger -- minced,õy;™ˆ1/2teaspooncornstarch dissolved inõx 3™oil for stir fryingõw!™ g1tablespoonsoy sauceõv ™Æsherry+õu!;™{2tablespoonwine -- shaoxing or dry)õt?™ß1/2cupwater chestnuts -- slicedõs ™Ösaltõr ™Ãremoved,õqA™—1/2poundshrimp -- peeled and splitõp!˜ Y1teaspoonlime juiceõo /˜ñ20snow peas divided õõ„‹ [ ‡! Shrimp With Snow Peas & Water ChestnutsChinese0:00Toss shrimp with salt, add wine and marinate 20 minute to several hours. Drain shrimp and reserve marinade. Heat wok on high heat, add oil. Add ginger, stir-fry until fragrant and add shrimp. Stir-fry until shrimp are opaque, 2 to 4 minutes depending on size. Add snow peas and water chestnuts; stir-fry until just heated through. Add reserved marinade, soy sauce and cornstarch mixture. Bring to boil and cook until sauce thickens. Serve immediately. nïn~‹ + ? Sesame VinegaryChinese0:00Here's my fave: Top with Bonito flakes OR Shredded roasted seaweed OR Sesame vinaigrette.‰‹ ; ‘; Shrimp In Lobster SauceChinese0:00Peel, devein and butterfly shrimp. To butterfly, with a sharp knife, cut through the back aK„}‹ ? ‰3 Shrimp With Lobster SauceChinese0:00IN THE WOK,BROWN THE PORK.( THE PORK SHOULD SEPARATE INTO SMALL PIECES.)ADD THE FERMENTED BLACK BEANS.( WHICH HAVE BEEN SOAKED IN WATER FOR 10 MINUTES AND THEN CRUSHED)ALONG WITH 1 CLOVE OF CHOPPED GARLIC AND 1 TEASPOON CHOPPED GINGER.STIR FRY FOR ABOUT 1 MINUTE.ADD THE SHRIMP AND COO UNTIL PINK.ADD THE OYSTER SAUCE AND MIX.THEN ADD THE CHICKEN STOCK.AFTER T SAUCE COMES TO A BOIL,ADD SOME TAPIOCA STARCH OR CORNSTARCH MIXED WITH A LITTLE WATER TO THICKEN.THEN ADD THE BEATEN EGG TO THE SAUCE AND MIX QUICKLY.GARNISH WITH THE SCALLION AND ALSO A FEW DROPS OF SESAME OILSource#elaine radisbout 3/4 of the way. Do not cut all the way through, remove black vein. set aside. Heat wok till smoking, add oil, put all shrimp in at once, stir fry, keeping them in motion continuously so they cook evenly. When they begin to curl, remove and set aside. Soak black beans, rinse and mash. Heat wok, add 2 tbs oil, add beans and garlic, stir till aroma is strong, add meat in small pieces, stir fry until cooked, about 4 minutes. Add broth, soy and sugar, stirring until it comes to a boil. Thicken mixture with cornstarch paste, a little at a time, do not let it get too thick, should be like a cream sauce. Slowly stir in beaten eggs. Cook one minute, then add shrimp. Mix well and serve. *note* Fermented black beans have a flavor that is very unique. Do not substitute with any other black bean mixture as it will change the taste quite a bit. If you do, lotsa luck.... FBB are small, black, dry and very salty. Oriental groceries, and sometimes supermarkets.. KEEP ON STIR FRYIN, MARTY FROM: MARTY FEINS (BGNJ11A) LÛ¾¡tR%Ý®–rP8ôÒ¤‚Z4ðÙ·}L.ö$!?žP2tablespoonsesame seed paste -- - orö# ž=sauce:$ö"9žœ2cupoil -- for deep fryingö!!!ž 11tablespooncornstarchö  ž1egg whiteö!ž g1tablespoonsoy sauce ö-ž11poundbeef -- julienne#ö ?peanut oil -- deep frying%ö!-Æ4tablespoonraw sesame seedsö!! 13tablespooncornstarch+ö9¥1/2teaspoonfresh ginger -- gratedö!!K2tablespoondry sherry$ö!+ß3tablespoonlight soy sauceö )‡10chicken thighsöœH1pinchsugarö+œ 1pinchginger -- fresh!ö!%œM3tablespoonrice vinegarö !œS1sesame oil,ö!;œ»3tablespoonsesame seeds -- roasted(ö I›©cornstarch paste -- do not useö!›H1tablespoonsugar*ö!/› g1 1/2tablespoonsoy sauce -- thinö'›™1 1/2cupchicken stock*ö 9›1 1/2poundpork -- ground or beefö !›3tablespoonwaterö '› 3lgegg -- beaten"ö  ;›¯6green onions -- chopped à¢àƒ>‹ # †G Sesame BeefChinese0:00Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil to temperature again and deep fry 1 minute more. Drain and remove to platter mix ingredients into a smooth, thin sauce. Heat in saucepan and pour over beef. I like to add chopped carrot, or peanuts or whatever when I'm feeling creative. FROM: MIKE CROUCH (NNBB09A)‚Z‹ ) „y Sesame ChickenChinese0:00Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut oil at 375 until lightly browned. You can try substituting beef for the chicken. FROM: DIMAS LIZARDO (FHND96B) `Í°”yX0 ר†eE"ôÖ¯ŠnV/ë·Œ`)ö== I2stalkscelery -- finely chopped(ö<; J1mediumonion -- finely chopped1ö;Q ^2cupsbean sprouts -- washed and drained1ö:K  ¨1/4poundpork shoulder -- finely chopped ö9  œoil$ö8 ?Ÿ¯2green onions -- 2" piecesö7Ÿ1/4cupwaterö6ŸÖ1/4teaspoonsalt"ö5 ;Ÿ+1carrot -- thinly sliced$ö41Ÿa1/2poundsnow peas -- freshö3 -Ÿ 5ginger -- slices+ö29Ÿ´1/2teaspoongarlic -- fresh minced ö1!#Ÿæ6tablespooncooking oilö0 3ŸSsesame oil -- dropsö/!Ÿ g1tablespoonsoy sauceö.!!Ÿ 11tablespooncornstarch,ö-EŸ Å1poundscallops -- rinsed/ drained)/ö,EžA1teaspoonpepper oil -- -*check recipe$ö+!+ž±2tablespoonsesame seed oil%ö*!-žH1tablespoonred wine vinegarö)!ž g2tablespoonsoy sauceö(žH2teaspoonsugarö'žÖ1/2teaspoonsaltö&!ž2tablespoonwater0ö%!Cžf2tablespoonpeanut butter -- diluted in ÏÏ„-‹  ˆ+ ScallopsChinese0:00Scallops with snow Peas (from"The Stephen Yam Seafood Wokbook) 1. Combine cornstarch, soy and sesame oil, stir well and set aside 2. Heat wok with 1/2 the oil when the smoke begins to rise, add garlic and ginger stir fry 30 sec,add snow peas, car- rots salt and water, stir fry for 3 min remove to a platter 3. Heat remaining oil, stir fry green onion for 30 sec then add scallops stir fry constantly for 4 min 4. Return snow pea mixture and sauce, Bring to a boil Serve at once Enjoy Jane FROM: JANE HARRIS (DXDG05A) 0Ÿ0ˆG‹! G 5 Bean Threads With Minced PorkChinese0:00Place bean threads and dried mushrooms in separate bR†]‹ 9 Œo Pork Stuffed Egg RollsChinese 0:00Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add pork and cook and stir until light brown, about 3 minutes. Add bean sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch and cold water), cook and stir 1 minute. Cool mixture.|Brush edge of each egg roll wrapper with egg whipe. Spoon 1/4 cup filling diagonally across center of wrapper. Bring lower point over filling. Bring to corners to center and overlap. Roll up and press edge to seal. Heat oil for deep frying in wok or skillet. Fry egg rolls a few at a time until lightly browned 3 to 5 minutes. Serve at once or keep warm for up to 30 minutes. provide hot mustard, ketchup and sweet and sour sauce for dipping.|Makes 12 egg rolls. HÒ¥w[?%ââkJ$Ø·›y\:ßÅ™nH#öX)¢ÿ1/2teaspoonbrown sugar***(öW!3¡g2tablespoonminced fresh ginger)öV I¡ “2cilantro sprigs -- for garnishöU %¡¯3green onions.öTI¡ 6ouncelean ground pork -- or chicken'öSA¡®1smred/green hot chili pepperöR!!¡2tablespoonpeanut oilöQ +¡U3dried mushroomsöP!!¡K1tablespoondry sherryöO +¡ürice vermicelliöN!¡ g1tablespoonsoy sauce'öM;¡4ouncebean threads or chineseöL'¡ý1 1/2cupchicken broth#öK!)¡ß2tablespoonhot bean sauceöJ 5 ·sweet and sour sauceöI  gKetchup öH 9 mChinese mustard -- hotöG 3 1egg white -- beatenöF / 12egg roll wrappersöE!! ›1tablespooncold wateröD!  12teaspoonscornstarchöC Ö1teaspoonsaltöB H2teaspoonssugaröA  g1/4cupsoy sauce+ö@A —4ouncesshrimp, canned -- optional*ö?? ƒ1/4headcabbage -- finely chopped+ö> M 5waterchestnuts -- finely choppedowls. Cover each with hot water. Let stand 30 minutes;drain. Cut bean threads into 4-inch pieces. Squeeze out excess water from mushrooms. Cut off and discard stems; cut caps into thin slices. Cut chili pepper in half and scrape out seeds. Finely mince chili pepper. Thinly slice 2 of the green onions. Cut remaining onion into 1 1/2 inch slivers and reserve for garnish. Combine ginger and hot bean sauce in small bowl. Combine chicken broth, soy sauce and sherry in medium bowl. Heat oil in wok or large skillet over high heat. Add pork or chicken and stir-fry until meat is no longer pink, about 2 minutes. Add chili pepper, sliced onions and ginger-bean sauce mixture. Stir-fry until meat absorbs color from bean sauce, about 1 minute. Add chicken broth mixture, bean threads and mushrooms. Simmer, uncovered until most of the liquid is absorbed, about 5 minutes. Garnish with onion slivers and cilantro. Makes 4 servings. Have a great Day! My house is a Chinese laundry today!! Hugs, Pamut oil. Add ginger and salt and toss a few seconds. Add broccoli and stir-fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve. Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stir-fry until lightly browned but not cooked through. Do not stir-fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it's a good idea to whisk the sauce in the cup just before you hurl it into the wok). Turn onto a 02/24/92 4:15 PM platter and drizzle sesame oil over the top. The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener. I hope you enjoy this recipe. Dave Sawyer - Auburn, NH FROM: DAVID SAWYER (RJHV41A) Converted by MMCONV vers. 1.00Source#dave sawyer ££ŠQ‹" + ”A1 Beef & BroccoliChinese0:00*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin slices **(combine all marinade ingredients in a bowl) ***(combine all seasoning sauce ingredients in a cup) Thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanS jä°ŠjI'Þ¼ zb@ ûÛº•wZ8 Þ¾žj1ör!E£©2tablespoonwhite wine vinegar directionöq+£a1cupred bell pepperöp+£a1cupred bell pepper)öoA£ 3/4cupyellow " " (2 1/2 in. x+önC£3/4cupgreen bell pepper-(2 1/2" xöm/£J1cuponion -- sliveredöl£ÿ1/4teaspooncuminök£ 1/4teaspoonginger"öj'£ 1/4teaspoongarlic powderöi!£ g1tablespoonsoy sauceöh!£S1teaspoonsesame oil"ög1£11poundbeef -- tenderloinöf!¢S2teaspoonsesame oilöe%¢¡2teaspoonrice wine***öd¢1/4cupwater#öc3¢)1poundbroccoli -- choppedöb¢Ö1/2teaspoonsaltöa%¢ 12teaspooncornstarch**!ö`-¢ 2slicesginger -- minced"ö_'¢ÿ1/2teaspoonbrown sugar**ö^!!¢3tablespoonpeanut oilö]#¢¡2teaspoonrice wine**ö\!¢2tablespoonwater***#ö[!)¢ 1tablespoonoyster sauce**1öZI¢ 11teaspooncornstarch -- dissolved in ***öY )¢y1boneless beef* 66…F‹# U Š% Beef Stir Fry With Tri-Color PeppersChinese0:00DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stick skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup serving. My family absolutely loves this. *I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B) ””„h‹$ A ˆ? KBeef With Chinese Pea PodsChinese0:00Marinate sliced steak in 1 teaspoon cornstarch, 1 tablespoon oil, 1 tablespoon soy sauce, 1/2 teaspoon sugar and 4 slices fresh ginger for 30 minutes.|Make a paste with 1 teaspoon corn starch, 2 tablespoons soy sauce, 1 teaspoon sugar and 1/2 cup water.|Over high flame brown garlic in 2 tablespoons oil, discard garlic. Add beef and fry for a few minutes. add green pepper, celery, green onion, water chestnuts and sliced bamboo and fry a few more minutes, than add pea pods and cook 1 minute, then add paste mixture, drain and serve.Serving Ideas: Serve with rice. Sɨ†eE, æ½|X/ﾚuW;Ó¸šoS÷ ¦ g1/3cupsoy sauce(÷ !3¦i2tablespoonoriental sesame oil÷  /¦Rpeeled and minced÷ ¦ 11" cubeginger*÷ G¦ Þ2mdscallions -- trimmed & minced÷ /¦Rpeeled and minced÷'¦ P3mdgarlic cloves÷ -¦- and drained÷ /¦athoroughly washed"÷1¦ î1poundfresh bean sprouts!÷!%¦»2tablespoonsesame seeds.÷I¥ ‰1poundasparagus -- cut into 2" piece"÷'¥œ1/2teaspoonoil -- sesame÷!¥œ3tablespoonoil&ö!/¥ g3tablespoonsoy sauce -- dark!ö~!¥ 11 1/2teaspooncornstarchö} ¥Æsherry+ö|!;¥{2tablespoonwine -- Shaoxing or dry&ö{5¥11/2poundbeef, lean -- strips#öz-¥ 2teaspoonginger -- mincedöy%¤¥4slicesfresh gingeröx¤´1clovegarlicöw¤H1 1/2teaspoonssugaröv!¤ 12teaspoonscornstarchöu#¤ g3tablespoonssoy sauceöt#¤ß3tablespoonscorn oil4ösU¤I1poundflank steaks -- cut in 3" thin strip "‘"ˆ‹& G a Bean Sprout Salad With GarlicChinese0:00Makes 4 to 6 Servings Fresh bean sprouts are a mustZ†k‹% 3  Beef With AsparagusChinese0:00In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef strips in mixture and marinate 30 minutes to several hours. Drain beef and reserve marinade. Combine marinade with enough water to make 1/3 cup. Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls. oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute. Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on medium heat until heated through. Return beef to pan; add reserved marinade. Increase heat to high and cook until sauce thickens. Serve immediately.|VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style broccoli can be used in its place. For a richer sauce, reduce soy sauce in marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step. for this recipe from China's Hunan province. The canned variety don't have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don't burn.|PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.|JEAN ANDERSON - PRODIGY GUEST CHEFS COOKBOOK QÛ¬…_=ê¼yY5õÚµ“pI$ èĦ„Q0÷'C¨1/4teaspoonfennel seeds; crushed -- or÷&+¨J1/4cuponion -- minced÷%¨¦1/4teaspoonpepper!÷$3¨¯1cuporiental plum sauce"÷#'¨~1/4teaspoontabasco sauce÷" #¨(about 1lb)"÷!'¨½1/2teaspoonground ginger$÷  A¨ skinned -- boned and split ÷#¨ ‚1/2teaspoondry mustard÷+¨y2wholechicken breasts"÷'¨ C1/4teaspoonlemon extract÷ )§¦pepper -- dash÷§H1/2teaspoonsugar ÷!#§£1tablespoonsoy -- dark!÷!%§ 2tablespoonoyster sauce÷'§ý1/2cupchicken broth!÷/§i8ouncechinese bbq pork÷#§W1 1/2cupbean sprout+÷G§Ñ2cupbok choy -- cut into 1/2" pie+÷=§ 1teaspoonginger -- finely chopped"÷!'§2tablespoonvegetable oil÷!!§S2tablespoonsesame oil#÷-¦Ž1teaspoonspicy sesame oil$÷/¦ ©2teaspoonlight brown sugar,÷!;¦1tablespoonmirin (sweet rice wine)"÷!'¦‡2tablespooncider vinegar oo… ‹' - ‰[ Bbq Pork Lo MeinChinese0:001. Cook noodles in plenty of boiling water, when al dente, drain and toss with sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegetables in season can be used in place of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein noodles JANE HARRIS (DXDG05A) iÒN‹* C I 1,2,3,4,5 Chinese SpareribsChinese0:00Directions#|Note#|Ingredients#ƒ‹) [ …9 Sichuan Street Noodles With Spicy SauceChinese0:00Mix together garlic, tahini, tea, soy sauce, chili oil, 2 Tbs. sesame oil, sugar and vinegar. Process until smooth. Prepare the noodles and cool under running water. Mix in 1 Tbs. sesame oil. Add the sauce and the scallions to the noodles, tossing until well combined. Add the shredded cucumber and toss again. Serve at room temperature.ƒ‹( % …o Plum ChickenChinese0:00Here's a recipe that is Heart-Smart (something we should all think about more often) Rinse chicken; pat dry and place in a 9X13 baking dish. In a small bowl, mix together all of the other ingredients. Pour over chicken. Bake chicken, uncovered, in a 400 degree oven until meat is no longer pink in it's thickest part, about 25 minutes. Serve chicken with sauce on top. ]ݺ™tW'ÿÕ¤~Z;õʬˆrX2ðΦ]!÷A/¬ ‘1/2cupsliced red pepper"÷@#%¬2tablespoonsdiced ginger%÷?9¬2cupsfresh broccoli florets÷>+¬J1/2cupvegetable broth'÷= E«R2Star anise stars -- optional÷<«H1ounceSugar#÷;1«´2clovesGarlic -- optional÷:« 2slicesGinger÷9«1cupWater!÷8/«1/2cupRegular soy sauce÷7!«Æ1tablespoonSherry(÷6;«U4poundsChuck roast -- boneless÷5!!©S3tablespoonsesame oil!÷4/©h1/2cupshredded cucumber÷3©š5teaspoonchili oil!÷2/©1/2cupchopped scallions#÷1!)©¦5tablespoondark soy sauce.÷0I©”1poundchinese egg noodles -- thin 1/'÷/?©W1cupsteeped black chinese tea%÷.!-©H2tablespoonred wine vinegar-÷-G©3/4cupsesame-seed paste -- (tahini)÷,!©H2tablespoonsugar"÷+!'©É1tablespoonminced garlic÷*!¨ g1tablespoonsoy sauce ÷) 9¨ Óanise seeds -- crushed ÷(!#¨Í2tablespoonlemon juice \\‡ ‹+ _]Œ1[ Red-Cooked Pot Roast (Shanghai Pot Roast)Chinese 0:00Beef ChineseEither brown the roast in a little fat or dunk it in boiling water for a minute or so. Put it into a heavy kettle into which it fits fairly snugly.|Add all the rest of the ingredients (ginger slices, star anise, and garlic should be at the bottom of the pot).|Bring to a boil, then reduce heat and simmer covered, turning and basting occasionally, for 3 hours or until tender.|Serve sliced, hot or cold. If cold, you may want to weight it down with a brick covered in foil or some similarly heavy item while chilling it in the fridge.|You may cook lamb or pork this way, but cut the cooking time to 2 - 2 1/2 hr.|For lamb add a cinnamon stick instead of the star anise; for pork double the soy sauce and sherry, either halve or omit the star anise, and use up to 4 oz of sugar to taste.S(Internet Address)#|Source#Michael Loo Ï>ψ‹- %]ŽY5 Pot StickersChinese0:00Appetizer ChineseIn large bowl, combine floursbƒ>‹, 1c…;5 Chinese VegetablesChinese0:00Chinese VegetablesBring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger, snow peas, and red pepper. Cook, stirring, 2-3 minutes.|Add mushrooms and cabbage and continue to cook and stir 1-2 minutes. Stir in remaining ingredients and cook for 1 min. more over high heat, stirring. Reduce heat and simmer 1 min. Serve immediately with rice.S(Internet Address)# WÙž…T) ë™[ôÍž}[+Ó°‚W(÷W#1­P3tablespoonsCilantro -- minced+÷V#7­-3tablespoonsGreen Onion -- minced ÷U-­I1/2cupCelery -- minced0÷T!C­Î1tablespoonGinger Root -- grated fresh"÷S ;­ P2Garlic Cloves -- minced-÷RG­ƒ1/2cupCabbage -- green, thin sliced÷Q+­J1/2cupOnion -- minced÷P)­.1/3cupCooking Sherry,÷OE­h1/2cupplus 1 tablespoon warm water$÷N9­  1cupunbleached white flour&÷M=­ù1cupwhole-wheat flour pastry;÷L[¬1/21 poundcan bean sprouts -- drained and rinsed;÷K#W¬ß18 ounce canwater chestnuts -- drained and sliced&÷J#-¬2tablespoonsTamari soy sauce&÷I A¬q12mushrooms -- sliced thinly÷H'¬â1/2cupsliced celery÷G¬a10ouncessnow peas(÷F?¬è2cupsfresh cauliflower florets.÷EG¬J1mediumonion -- sliced thin, separat÷D¬J1mediumonion8÷C#Q¬´18 ounce canbamboo shoots -- drained and diced$÷B3¬ƒ1/4headcabbage -- shredded and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes. Heat sherry in a wok over medium heat. Stir-fry onion and cabbage until limp.|Add remaining pot sticker ingredients. Cook, stirring, for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture. Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4" circle. Fill each circle with about 1 tablespoon filling.|Fold circle into half-moon shape; pinch edges to seal. Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable coating spray.|Set over medium heat. When hot, add pot stickers seam side up, flattening slightly on the bottom. When bottom of pot stickers are golden brown, add 1/2 cup water per pan. Cover and steam for 20 minutes.S(Internet Address)# NУh@%Þ½†b.â¾™w])õϬ{N*÷n!7°W1tablespoonFinely chopped garlic.÷m#=°Å2tablespoonsFinely chopped scallions ÷l#!°2tablespoonsPeanut oil#÷k3°”1poundChinese egg noodles1÷j Y¯'4garlic cloves lightly crushed & peeled1÷iG¯A1 1/2poundbok choy cut into 1-in pieces÷h¯Ö1teaspoonsalt÷g!!¯3tablespoonpeanut oil"÷f5®o1cupcooked pork -- diced!÷e3®1cuplettuce -- shredded"÷d ;®2eggs -- slightly beaten$÷c+®Ö1/4teaspoonsalt (optional)1÷b!E®61sm pieceginger or dash ground ginger!÷a%® Õ1/4teaspoonblack pepper4÷`Y®b1cupraw shrimp; shelled deveined and diced÷_!® g2tablespoonsoy sauce÷^ 5®ò2green onions chopped"÷]5®ô4cuprice; cold -- cooked÷\!®œ3tablespoonoil%÷[;®31cupcooked chicken -- diced8÷Z#I­ 1 1/2tablespoonsSalt or herbal salt substitute*÷Y#5­ í2tablespoonsLow Sodium Soy Sauce-÷XG­q5largeMushrooms -- coarsely chopped }}„‹. ? ‰7 Three Flavored Fried RiceChinese0:00Set ingredients prepared and measured by the stove in order listed. Set wok over high heat for 30 seconds, swirl in half the fat, count to 20, add green onions and ginger and brown lightly. Add shrimp. Stir-fry 3 minutes. Salt. Add eggs. Scramble until not quite cooked. Remove to a warm plate. Swirl remaining fat into the wok, count to 20, add pork and chicken, and stir-fry 2 minutes. Add rice, soy sauce, and pepper, stir and toss until heated. Add scrambled eggs and toss a half minute. Add lettuce; stir and toss until mixed. Serve at once before lettuce wilts.Source#judi m. phelps êê„‹/ O ‡C Stir-Fried Bok Choy In Garlic OilChinese0:00HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil is very hot (this will take just a few seconds; pass your hand over it to feel the heat, or look for a wisp of smoke), add the salt, garlic and bok choy. A common mistake is to skimp on oil in stir-frying vegetables, which makes them dry out and burn. Use enough oil to coat the vegetables thinly but thoroughly. This may be prepared in advance and served cold.|KEN HOM - PRODIGY GUEST CHEFS COOKBOOK „_„W‹1 3 ‚g Tuna-Celery ChowderChowders0:00Boil celery and onion together in water until tender. Add cream of celery soup, stir well. Drain and add tuna, paprika and salt. Heat together under low flame for 5 minutes.…‹0 5Yˆ5 Cold Sichuan NoodlesChinese0:00Chinese PastaIf using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.|Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic,yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes.|Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.S(Internet Address)#ofàflrx~„Š–œ¢¨®´ºÀÆÌÒØÞäêðöü &,28>DJPV\bhntz€†Œ’˜ž¤ª°¶¼ÂÈÎÔÚàæìòøþ "(.4:@FLRX^djpv|‚ˆŽ”š ¦¬²¸¾ÄÊÐÖÜâèîôú Šk ŠmŠoŠqŠtŠvŠwŠyŠ{ Š}"Š~#Š%‹&‹*‹,‹0‹1‹ 4‹ 5‹ 7‹ 8‹ 9‹;‹>‹A‹B‹D‹E‹G‹I‹J‹M‹O‹P‹!T‹"V‹#W‹$Y‹&\‹']‹*_‹+`‹-d‹.e‹/f‹1i‹3k‹5m‹6n‹8p‹9r‹;t‹>w‹?y‹A{‹D}‹G~‹I€‹K‚‹Lƒ‹M„‹N…‹O‡‹Pˆ‹Q‰‹RŠ‹SŒ‹T‹W‹X‹Y‘‹[“‹\”‹^–‹_—‹a™‹c›‹dœ‹ež‹fŸ‹h ‹i¡‹k£‹m¦‹n¨‹oª‹q®‹s±‹w¶‹|¸‹~¹Œ»Œ¾Œ ¿Œ ÁŒÄŒÆŒÈŒÉŒËŒ"ÎŒ(ÑŒ,ÓŒ-ÕŒ.ÖŒ0ØŒ2ÙŒ3ÜŒ5ÝŒ7ߌ8 a×°„U. ÷Ô²ˆmHÿãÀœp@-ïФaø '³/2medonions-sliced"ø ;³…2potatoes-diced -- large)øA³ 2cupsclams-large(about 8 clams)ø#²¹2tablespoonsbutterø ²¦Pepperø ²ÖSaltø²@2 1/2cupsmilkø ²’sliced-øE²41mediumpotato -- shredded or thinly)øC²Ô1canminced clams -- (7 1/2 oz.)!÷-²J1mediumonion -- chopped ÷~-²+2slicesbacon -- chopped÷}±Ö1/2teaspoonsalt÷|±¶1/4teaspoonpaprika'÷{?±_1cantuna -- preferably chunky"÷z5±@1cancream of celery soup÷y±1 1/2cupswater'÷x E±J1onion, small -- chopped fine÷w/±I1cupcelery -- chopped ÷v 9°ÖFresh coriander leaves÷u °+GARNISH ÷t#!°S2tablespoonsSesame oil$÷s#)°¦2tablespoonsDark soy sauce,÷r!;°ä1tablespoonRice wine or dry sherry)÷q7°2teaspoonsFinely chopped ginger$÷p-°82teaspoonsChili bean sauce&÷o!/°¬1tablespoonYellow bean sauce {„`‹3 % ‰ Clam ChowderChowders0:00Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are ten- der, about 6 min. Add flour and Accent,stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered. Serve. This recipe may be kept for a week. The clam base may be purchased at any fish market.ƒ‹2 7 …7 Homemade Clam ChowderChowders0:00Fry bacon and onion in a 2-quart saucepan until onion is tender. Add shredded potato, calm juice, and just enough water to cover the potato. Simmer until the potato is tender, 10 to 15 minutes.|Add the drained clams, milk, salt and pepper. Heat just to the boiling point.|Just before servings, drop in butter.|Possum Kingdom Lake Cookbook PÛ³”uW9ú̬€>#ÝÅ„gF%ÚĤŠmPø% -µ cayenne to tasteø$%µ1cupcorn kernelsø#µñ1cupskim milkø"+µJ1cupvegetable brothø! µ º1bay leaf$ø 7µz2cupsred potatoes -- cubed!ø-µI2stalkscelery -- slicedø-µ+1cupcarrot -- slicedø-µJ1cuponion -- choppedøµÆ2teaspoonssherryøµœ1teaspoonoil%ø#+´2tablespoonschopped parsleyø #´kernel corn'ø=´þ2cupscooked -- drained, wholeø )´Í1Soup can waterø '´Z1Soup can milk?øm´ !2canscondensed cream of mushroom soup -- (10 1/2 oz.))ø#3´2tablespoonsbutter or margarineø'´‚1/2cupchopped onion+øG³"1cuptomatoes-whole -- chopped andø#³*2tablespoonsclam baseø!³z1quartclam stockø!³›1tablespoonaccentø#³h2tablespoonsflourø #³¹2tablespoonsbutterø !³¶1tablespoonpaprika%ø  A³Õ2celery stalks-chopped fine"ø  ;³ç2bell peppers -- chopped ~~…‹5 7 ‰5 Corn & Potato ChowderChowders0:00Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt.|Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fine.z‹4 1 ƒ/ Quick Corn ChowderChowders0:00In saucepan, cook onion in butter until tender.|Blend in soup, milk, water and corn.|Heat, stirring now and then.|Serve in soup bowls.|Sprinkle with parsley.|Makes 5 or 6 servings.|Possum Kingdom Lake Cookbook eУ‚^B îÒ¸wK$ê¿žT)þÖŸ‡eø>+·I1/2cupcelery -- dicedø= #·æcooking oil4ø<O·S2teaspoonsesame oil -- olive oil, or other%ø;-·•1/2teaspoonthyme -- chopped(ø:3·ã3/4teaspoonrosemary -- chopped(ø9-·ˆ1 1/2teaspoonsbasil -- chopped(ø8-·´1 1/2teaspoonsgarlic -- mincedø7·Y2teaspoonssea saltø6)·J1/2cuponion -- diced(ø5=·a1/2cupred bell pepper -- dicedø4·3cupswater*ø3/·<1cupcarrots -- peeled$ø29·ú1cupsweet potato -- peeled)ø1A·#2cupsbutternut squash -- peeled#ø0)¶51/2teaspoonworcestershireø/¶H1teaspoonsugarø.¶Ö1teaspoonsaltø-#¶)1cupfrozen peas/ø,%=¶_17 ounces cantuna -- drained & flakedø+%¶a128 ounceca tomatoesø* )¶J1onion -- diced!ø) 9¶Ï1celery stalk -- slicedø(!¶M1tablespoonsalad oil*ø'A¶ô1/3cuprice -- regular long-grain-ø& Sµ,plain yogurt for garnish (optional) ££„Y‹6 3 ˆk Tomato Tuna ChowderChowders0:00In 2 quart saucepan over high heat, heat 2/3 cup water to boiling. Stir in rice, heat to boiling. Reduce heat to low, cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Meanwhile, in 4 quart saucepan over medium heat, in hot salad oil, cook celery and onion until tender, stirring occasionally. Add rice, tomatoes with their liquid, tuna, peas, salt, sugar, Worcestershire, and 3/4 cup water, over high heat, heat to boiling. Reduce heat to low, cover and simmer 5 minutes to cook peas and blend flavors. 380 calories per serving. ñƒV‹8 7…ky Alaska Salmon ChowderChowders0:00SoupsDrain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.Source#The Searchable Online Archive of Recipes (SOAR)„ ‹7 =…My Butternut Squash ChowderChowders0:00SoupsBlend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.Source#The Searchable Online Archive of Recipes (SOAR)NOTES : * Including water left over from steaming the vegetables ZÇ¢ƒU1 êȦ…^A÷Ë™{Z7ÖÁš~Z!øW%¹1/4Teaspoonwhite pepperøV¹Ö1/2Teaspoonsalt$øU/¹…2 1/2Cupspotatoes -- dicedøT ¹µbouillon5øSY¹ ø2CupsTURKEY BROTH or reduced-sodium chicken&øR=¹I1Cupcelery -- finely chopped øQ-¹J1/2Cuponion -- choppedøP!¹d1TablespoonmargarineøO /¸…parsley -- minced/øNG¸‹10ouncesfrozen corn kernels -- thawed)øM;¸‰13ounceslow-fat evaporated milk#øL3¸)1/2cupbroccoli -- chopped!øK%¸ Õ1/4teaspoonblack pepperøJ¸•1/2teaspoonthyme$øI9¸]2cuplow salt chicken brothøH-¸<1cupcarrots -- dicedøG/¸…1cuppotatoes -- dicedøF#¸d2tablespoonsmargarine øE-¸´1clovegarlic -- minced!øD/¸I1/2cupcelery -- chopped!øC/¸/1/2cuponions -- chopped+øB;¸37 1/2ouncesAlaska salmon -- cannedøA·¶1/4teaspoonpaprika"ø@+· å5teaspoonvogue vegy base6ø?Y·µ1/2cupgreen bell pepper or zucchini -- diced 77ƒE‹9 A…) New England Turkey ChowderChowders0:00SoupIn a 3-quart saucepan, melt margarine. Saute onions and celery until soft.|Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey.|In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened.S(Internet Address)#http://www.turkeyfed.org|Source#National Turkey Federation OàÛ€_C)úÖ¬t_%ôЪ†_*ìË‚hOøp½…1dashparsleyøo½I2stalksceleryøn½×4poundschicken+øm O¼salt and pepper -- freshly groundøl#¼Í1teaspoonlemon juice;øk%U¼²116 ounce canwhole tomatoes -- drained and cut up2øj%C¼116 ounce cancorn kernels -- with liquid$øi/¼Ø1teaspoonpoultry seasoning!øh-¼J1mediumonion -- chopped#øg/¼×13 poundchicken -- cut up!øf ;» Crumbled bacon or salsa.øeM»Ä1can(1-1/4 cup) diced cooked chicken7ød_»1canfrozen western blend corn with onions andøc»@1canmilk5øb%I»®110 3/4 ouncecondensed cream of potato soup'øa;º…1/4cupparsley -- chopped fine!ø`%º Õ1/4teaspoonblack pepper,ø_Aºâ1packagefrozen corn -- (10 ounces)ø^ºÖ1teaspoonsaltø]!º›8cupscold waterø\'º:4poundschicken wingsø[¹ñ2Cupsskim milk%øZ9¹2CupsCOOKED TURKEY -- dicedøY!¹ 11/4CupcornstarchøX)¹+1Dashcayenne pepper ·&·‡`‹; kW…Kˆ7 Chicken Corn Chowder with Tomato Cheese MuffinsChowders0:00Chicken s…V‹: 5‰my Chicken Corn ChowderChowders0:00SoupsPlace the chicken wings, water and salt in a soup kettle. Bring to rolling boil, and remove any froth which may gather on top. Reduce heat to simmer and cook covered fro 1-1/2 hours. Strain soup and allow the chicken wings to cool, Remove the meat from the bones. Discard the bones and the skin.|Return the meat to the broth and again place over the heat. Bring to a simmer again and add the corn and black pepper. Cook for 15 minutes longer. Stir in the chopped parsley just before serving. Do not cover after the addition of the parsley or you will spoil its bright green color. Serve piping hot with oyster crackers.Source#The Searchable Online Archive of Recipes (SOAR) SoupTOMATO CHEESE MUFFINS|4 bays english muffins -- split|2 tablespoons butter -- softened|4 teaspoons Dijon or sweet hot mustard|2 tablespoons snipped fresh dill or dillweed|16 slices roma tomatoes or small tomatoes|4 ounces Havarti, Jarlsberg or Swiss cheese -- cut in 1/4-inch piecS(Internet Address)#http://www.bays.com|Source#Bays Corporation|CHOWDER PREPARATION#In a medium saucepan, combine soup, milk, corn and chicken. Heat and stir over medium heat until boiling. Ladle into bowls. Garnish with bacon or salsa, if desired.|TOMATO CHEESE MUFFINS#Tomato cheese muffins: Lightly toast muffin halves; spread with softened butter, then mustard. Sprinkle with snipped dill. Top each muffin half with two tomato slices and a piece of cheese. Broil just until cheese is melted. 2 to 3 minutes. Serve warm with soup. |Ÿë|ˆZ‹> ?ˆU†Chicken-Asparagus ChowderChowders0:00ChickenIn Dutch oven, melt margarine over medium-low v0‹= 9y Chicken Barley ChowderChowders0:00SoupsCombine all ingredients in large pot and simmer until chicken is tender.Source#The Searchable Online Archive of Recipes (SAOR)„]‹< M†ay Chicken, Corn and Tomato ChowderChowders0:00SoupsIn a large saucepan, simmer the chicken in 4 cups with onion and poultry seasoning for 45 minutes. Remove chicken and let cool;reserve the broth. Skim fat from chicken broth. Remove meat from chicken; discard skin and bones. Cut meat into bite-size pieces. In a large non-aluminum saucepan, combine chicken, chicken broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.Source#The Searchable Online Archive of Recipes (SOAR)NOTES : This recipe is even better with FRESH corn and tomatoes. Lç˦zW?'èÄŠX3ìÑ®lK1úÚº•rL#ù  =¿41potato -- peeled & diced ù +¿I3stalkscelery -- diced"ù /¿´3clovesgarlic -- crushedù !¿ß1tablespooncorn oilù'¿%1/2cupburgundy wineù!¿â1cupclam juiceù!¿ç3cupsfish stockù¿ 1/4poundclamsù%¿s1/2poundfish filletsù%¿š1/4poundsmall shrimpù 3¾ …1asparagus spears -- ù#!¾ä2tablespoonswhite wineù!¾û1cupsour cream&ø;¾ý5cupschicken broth -- warmedø~#¾h6tablespoonsflour"ø}#%¾ ¥5tablespoonsminced onion/ø|#?¾¹4tablespoonsbutter-flavored margarine7ø{ g¾$1broiler-fryer chicken -- cooked, skinned, bon!øz/½…2largepotatoes -- cubedøy 1½¦pepper -- to tasteøx+½ Ò1canevaporated milkøw #½)frozen peasøv #½âfrozen corn øu-½<2largecarrots -- cubed)øt=½+1/2poundbacon -- cooked/crumbled"øs1½ª1/2cupbarley -- uncookedør!½Ö1tablespoonsaltøq½4quartswaterheat. Add onion and saute until golden brown, about 3 minutes.|Add flour, stirring and cooking about 2 minutes. Raise temperature to medium-high and slowly add chicken broth, stirring constantly until mixture boils, about 3 minutes; reduce heat to low. Place sour cream in 3-cup bowl; slowly stir in 1 cup of hot broth.|Add sour cream-broth mixture to Dutch oven, stirring until smooth; add wine. Drain and chop asparagus into bite-size pieces. Add chicken and asparagus to Dutch oven, gently stirring.S(Internet Address)#http://www.eatchicken.com/|Source#The National Broiler Council and the U.S. Poultry & Egg AssociationNOTES : Cool and pour chowder into freezer containers, leaving 1/2-inch space at top. Seal, label, date and freeze. Allow to thaw slightly in refrigerator; place in saucepan and heat over medium temperature about 30 minutes until hot but not boiling, stirring as little as possible. Chowder may be served hot or frozen for later use. For smaller households, freeze in individual servings ‹‹„q‹? 9†ky?Caribbean Fish ChowderChowders 0:00SoupsMany recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent. Heat the oil in a large soup pot.|Saute the onion and garlic until the onions are translucent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.Source#The Searchable Online Archive of Recipes (SOAR)NOTES : I have added on occassion 1/4 cup rice to this recipe and it is good that way too kϧŠkS6ðÇŸ|_G(ïʤ}lN0éÈ¥kù'Á@2cupsmilk!ù&1Á"5cupscrumbled cornbread ù%-Á¹1/2cupbutter -- meltedù$)Á­1/2cupchopped celery$ù# ;Á91/2green pepper -- choppedù"'Á‚1/2cupchopped onionù!'ÁY3cupsyellow squashù #À2tablespoonswaterù À 1egg$ù5À1/2cupfinely chopped onion#ù7À^1cupfinely chopped celery"ù'À -1/2teaspoonbaking powder6ùWÀ Ù8ouncescornbread stuffing mix -- package mixù%À'1poundpork sausageùÀH1/3cupsugarù%À!1cuporange juice ù/À Š2cupsfresh cranberries%ù C¿salt and pepper -- to taste&ù/¿P1/2teaspooncilantro -- dried ù#¿ ‚1/2teaspoondry mustard ù#¿1/2teaspooncelery seedù¿¶1teaspoonpaprikaù !¿2bay leavesù¿ I1/2teaspoonoreganoù¿ˆ1/2teaspoonbasil%ù A¿1green bell pepper -- diced.ù I¿"1/3cuptomatoes -- stewed and chopped ÝÃÝb‹A + ƒ Squash DressingChristmas0:00Cook onions, pepper and celery in butter until soft. Add to cornbread, stir well.|Stir in remaining ingredients, mix well.|Pour into greased 9x13x2 dish. Bake 50 minutes at 400 degrees.„9‹@ 9 ‡ Berry Sausage DressingChristmas0:00In a saucepan, combine cranberries, orange juice and sugar. bring to a boil for 5 minutes. Cool.|Break sausage into small pieces over stuffing mix in a large bowl and sprinkle with baking powder. add celery, onion and egg beaten with water. Toss gently to mix.|Fold in cooled cooked cranberries. Spoon mixture into a 2 quart casserole. Cover tightly and bake in a 325 degree oven for 40 minutes. Remove cover and continue baking for 15 minutes more.Serving Ideas: Serve with pork.NOTES : Good with other meats also. V̲”wN"þäñ‘eB ñÓº’kJ) འsVùCĶ1TeaspoonPaprika*ùB#5Ä M2TablespoonsLemon Peel -- gratedùA!Äû1/2CupSour Cream ù@-Äa1QuartDry Bread Crumbs&ù?9ļ1/4CupLemon -- peeled, dicedù>'Äô1/4CupFat -- meltedù=)ÄN1/2CupChopped Onionsù<)Ä­3/4CupChopped Celery$ù; AÃbturkey giblets -- optional%ù: CÃsalt and pepper -- to tasteù9ù1stickbutterù8 /ÃÃstock from turkeyù7ÃO1/2slicebreadù6 Ã4eggs"ù5/ÃI3stalkscelery -- chopped ù4-ÃJ1largeonion -- chopped)ù3 KÃSouther Egg Bread -- see recipeù2!Â%2 1/2cupsbuttermilkù1 Â2eggsù0!Âs2teaspoonsshorteningù/ÂÖ1teaspoonsalt!ù.' -2teaspoonsbaking powder)ù-CÂ51cupboiling water -- * see note&ù,;Âã2cupscornmeal -- self risingù+ -Áçsage -- to tasteù*Á¦1/4teaspoonpepperù)ÁÖ1teaspoonsalt1ù(KÁ10ouncescream of chicken soup -- canned :~ã:%‹D 3 ‚ Sour Cream StuffingChristmas0:00Cook celery and onion in fat until tender.|Combine all ingredients and mix thoroughly.|Makes approximately 1 qt. stuffing.ƒ‹C / …i Southern DressingChristmas0:00Put your egg bread in large mixing bowl. Break your 1/2 slice of bread in small pieces. add eggs, butter, stock, onions and celery. Add some salt and pepper to taste.|I always use a potato masher to get it mixed well. I always put enough stock to make my dressing slightly soupy.|Place in the oven at 350 degrees until done.|You can add some giblets if you like.‚~‹B K ƒ_ GSouthern Egg Bread for DressingChristmas0:00Scald the cornmeal with boiling water. Cool.|Blend eggs, buttermilk, shortening and baking powder. when cornmeal is cool add milk mixture and thoroughly blend.|Pour in a well greased pan and bake 25 minutes in moderately hot oven.NOTES : If using buttermilk only, add buttermilk to cornmeal before adding other ingredients. ]æй£„cR@)ûãÉ®›~bDãÉ°‰^DõÔ­‰])ùc=È´2clovesgarlic -- finely chopped!ùb/È ·1/3cupmelted fat or oil$ùa5Èì1/3cupchopped green pepperù`)È­1/3cupchopped celeryù_'È‚1/2cupchopped onion,ù^EÈþ1poundcrab meat -- fresh or frozenù]ǹ3sticksbutter(ù\?ÇÇ2cupsPeperridge frarm dressing$ù[7Ç›1dashaccent. seasoning mixùZÇJ1mediumonionùYÇI2stalksceleryùX)Ç1canwaterchestnutsùWÇq1canmushrooms%ùV;ÇE1canenglish peas -- drainedùU -Æ3Eggs -- (3 to 4)ùT +ÆiMashed potatoesùS -ÆjHot turkey brothùR ƦpepperùQ )Æ­Chopped celeryùP 'Æ‚Chopped onionùOÆJ1largeonionùN #ƹLight BreadùM Æ×CornbreadùL !ÅsShorteningùK Å3EggsùJ ÅÖSaltùI+ÅŽ2cupsor more of milkùH'Å -2Tsp.baking powderùGÅä2cupsmealùFÅh2cupsflourùE Å×CornbreadùDÄÖ1TeaspoonSalt ÑP•Ñƒ@‹G 1 †9 Side Dish DressingChristmas0:00Saute the celery and onions in 2 sticks butter. Drain juice off mushrooms and mix with 1 tablespoon flour. Slice waterchestnuts, mix dressing mix according to directions on back of package using 2 cups dressing. Line bottom of casserole dish with half of the dressing and pour rest of the ingredients in and finish off with remaining dressing on top., heat in 350 degree oven till good and warm. (HOT)7‹F # ‚5 Dressing #2Christmas0:00Mix well. Stir dressing 2 or 3 times so it won't stick around edges.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98,‹E # ‚ Dressing #1Christmas0:00Stir dressing 2 or 3 times so it won't stick around edges.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 5z5‚A‹I 3 ƒ; Corn Bread DressingChristmas0:00Mix a little of the cornbread stuffing mix with cornbread.|Cut up apple, celery and onion and add to mix.|Place cooked turkey neck trimmings and liver in cornbread mix. Add poultry seasoning and bake in dish alone.NOTES : For cornbread do not use any flour, use cornmeal only.ƒ‹H ' …G Crab StuffingChristmas0:00Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat.|Cook onion, celery, green pepper and garlic in fat until tender.|Combine bread cubes, eggs, parsley, salt and pepper, cooked vegetables and crab meat; mix thoroughly.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 XÞ›}cK+ú×ăe;÷ѬŽnQ?îÔ»”zXú#ˈ3teaspoonsbaking sodaùË@1 1/2cupsmilk$ù~/ËI1 1/2cupscandied mix fruitù}˦3cupsraisinsù|ËŸ3cupsnut meat ù{/˵6cupsall-purpose flour+ùzE˸6cupsrolled oats -- Old Fashionedùy Ë6eggsùx#Ëÿ3cupsbrown sugarùw 3Êgreen food coloringùv /Ê‹red food coloring"ùu'ÊÉ1/4teaspoonmelted butter#ùt)Êg1/3teaspoonalmond extractùs#Êj2tablespoonscream#ùr-Ê`1 1/2cupsshredded coconut'ùq5Ê 1 1/2cupsconfectioner's sugarùp /ÉØpoultry seasoningùo 'É bturkey livers$ùn AÉJtrimmings from turkey neckùm É1apple ùl 7É×1cornbread -- homemade.ùk UÉ Ùcornbread stuffing mix -- from storeùj 1É 1egg -- hard boiledùiÉJ1largeonionùhÉI3stalksceleryùgȦ1/2teaspoonpepper$ùf!+È1tablespoonchopped parsleyùe )È3Eggs -- beatenùd-È =2cupssoft bread cubes ‡G‡ƒ<‹K S † Christmas Rolled Oats Cookies, 1980Christmas0:00Beat eggs until light add sugar and beat, add shortening and beat into first mixture. Add flour, cinnamon, salt and vanilla. Add and mix well. Add raisins.|Dissolve soda in milk. Stir quickly into mixture. Add rolled oats, nuts and fruit and mix well.|Drop from teaspoon on greased cookie sheet. top with red and green cherries, nuts and dates.|Bake for 15 minutes at 375 degrees.ƒ5‹J I † Almond Coconut Christmas BallsChristmas0:00Mix together the confectioners' sugar, 1 cup coconut, cream, almond extract and melted butter. Stir until all are well combined.|Now divide the mixture into three equal parts. color one pink to red, one green and leave the other one white. Shape into 3/4 - 1 inch fat balls. Now roll the balls in rest of coconut and let stand about 24 hours to firm up.|Makes 2 to 3 dozen balls., Fá¿£€bC#áÄ›}_C* ñŦŠA+ÆxF/úKÏ1/2cupbutter or margarine -- softenedú %Î-- pie crust3ú ]Îí1Keebler Graham Cracker Ready-Crust Brand?úgÎ!3 1/2cupsBirds Eye Cool Whip Whipped Topping -- thawed ú'Γ1teaspoonpumpkin spiceú !Î-- fillingFúuÎò1packagejello vanilla instant pudding and pie -- (6 serving)úÎ31/2cupcold milkú)Î1cupcanned pumpkin)ú#3Í 1small jarwalnut sundae syrupú 'ÍÖWalnut halvesú)ÍÝ1cupwhipping creamúÍ (3cupsegg nogúÍÖ1/4teaspoonsaltú #ÍH2tablespoonssugarú #Í¡1/2cupsherry wine&ú 1Í 02envelopesunflavored gelatinú  -Ì`shredded coconutú  5Ìlred cinnamon candiesú#Ìe2 1/4cupscorn flakesú 3Ìgreen food coloringú#̹3tablespoonsbutterú#ÌH3tablespoonssugar ú-Ì p1/2cuplight corn syrupúËÖ3/4teaspoonsaltúË1 1/2teaspoonsvanillaúË$3teaspoonscinnamon 33‡I‹L / ŽM Christmas WreathsChristmas0:00Combine corn syrup, sugar and butter in a saucepan. Bring to a boil over medium heat. Stir constantly. Continue boiling for 5 minutes, stirring constantly. Remove from heat and add a few drops of food coloring at a time until the mixture is about the color green that you want. Remember, you are trying to simulate the color of a Christmas evergreen wreath.|Now stir the warm syrup into the dry corn flakes. Stir until well combined. Now drop by the teaspoons onto waxed paper. You want to make little round wreaths. They can be as small as an inch or you can use all the mixture and make one huge wreath to use as a centerpiece-dessert.|Decorate you wreaths with cinnamon candies to look life ornaments or holly berries. You also may sprinkle on shredded coconut to look life snowy branches. Let cool to harden.|Yield": This will depend on what size wreaths you make. You might get one big one or lots of tiny ones. ÄĆ8‹M 9 Œ! Egg Nog Bavarian CreamChristmas0:00Soften the gelatin in the wine in a 2 cup glass measure|Place the cup containing the gelatin in a pan of water. Heat until the gelatin completely dissolves.|Add the sugar and salt to the gelatin. Then add 1 cup of the egg nog slowly to the gelatin mixture, stirring and heating until the mixture is blended.|Blend the gelatin mixture with the remaining 2 cups of egg nog and chill until thickened but not set.|Whip the cream until stiff and fold into the partially set egg nog mixture.|Pour the completed cream into a 1 1/2 quart mold or into individual molds or sherbert glasses.|At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all.|Serves 8 - 10.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 ]]ƒ‹N A …g Light & Creamy Pumpkin PieChristmas0:00Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute.|Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours.|Top with remaining whipped topping.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 ÙÙ†#‹O 9 ‹w Holiday Raisin CookiesChristmas0:00Cream butter and sugar. Beat in yolk and salt.|Mix in flour just to blend thoroughly.|Mix in raisins to distribute evenly.|On lightly floured surface, roll into a 12" long.|Wrap securely and refrigerate at least 1 hour and up to 1 week.|With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.|Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.|Remove to racks to cool completely.|Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.|Allow to set before storing in layers between sheets of waxed paper in airtight container.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 GÝÇ«•sAìÖ¬Ši7þÓ·¡€U#þè̶’pG&ú89Ò1/3cupchopped candied gingerú7+ÒW1/2cupnatural raisins!ú6'Ò½2teaspoonsground gingerú5Òh1cupflourú4ÒÖ1/8teaspoonsaltú3 Òs1Egg yolk"ú21ÒÌ1/3cuppacked brown sugar/ú1KÒ1/2cupbutter or margarine -- softened(ú0=Ñ1/2cuptoasted shredded coconutú/)Ñ 1/2cupgolden raisinsú.Ñh1cupflourú-ÑÖ1/8teaspoonsalt(ú, IÑóFinely grated peel of 1 orangeú+ Ñs1Egg yolk ú*-Ño1/3cupgranulated sugar/ú)KÑ1/2cupbutter or margarine -- softenedú()П1/3cupchopped pecansú'+ÐW1/2cupnatural raisins'ú&+Ð 1 1/2teaspoonsground cinnamonú%Ðh1cupflourú$ÐÖ1/8teaspoonsaltú# Ðs1Egg yolk ú"-Ðo1/3cupgranulated sugar/ú!KÐ1/2cupbutter or margarine -- softenedú +ÏW1/2cupnatural raisinsúÏh1cupflourúÏÖ1/8teaspoonsaltú Ïs1Egg yolk ú-Ïo1/3cupgranulated sugar ±±†K‹P W Œ) Holiday Pecan Cinnamon Raisin CookiesChristmas0:00Cream butter and sugar. Beat in yolk and salt.|Mix in flour and cinnamon just to blend thoroughly. Mix in raisins and pecans to distribute evenly.|On lightly floured surface, roll into a 12" long.|Wrap securely and refrigerate at least 1 hour and up to 1 week.|With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.|Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.|Remove to racks to cool completely.|Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.|Allow to set before storing in layers between sheets of waxed paper in airtight container.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 °°†L‹Q W Œ+ Holiday Orange Coconut Raisin CookiesChristmas0:00Cream butter and sugar. Beat in yolk, orange peel and salt.|Mix in flour just to blend thoroughly. Mix in raisins and coconut to distribute evenly.|On lightly floured surface, roll into a 12" long.|Wrap securely and refrigerate at least 1 hour and up to 1 week.|With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.|Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.|Remove to racks to cool completely.|Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.|Allow to set before storing in layers between sheets of waxed paper in airtight container.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 ——†e‹R G Œm Holiday Ginger Raisin CookiesChristmas0:00Cream butter and sugar. Beat in yolk and salt.|Mix flour and ground ginger, mix into yolk mixture just to blend thoroughly. Mix in raisins and candied ginger to distribute evenly.|On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week.|With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.|Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.|Remove to racks to cool completely.|Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.|Allow to set before storing in layers between sheets of waxed paper in airtight container.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 Åņ7‹S M Œ Holiday Chocolate Raisin CookiesChristmas0:00Cream butter and sugar. Beat in yolk and salt.|Mix in flour and cocoa just to blend thoroughly.|Mix in raisins to distribute evenly.|On lightly floured surface, roll into a 12" long.|Wrap securely and refrigerate at least 1 hour and up to 1 week.|With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.|Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.|Remove to racks to cool completely.|Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.|Allow to set before storing in layers between sheets of waxed paper in airtight container.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 IΫ•yc2Þ»¥cM+Û·ŸƒeG)òÊšINúRÖ±1packagevanilla instant pudding and pie filling -- (4 serving size)-úQAÖ n1 1/2cupscold half and half or milk%úP5Õ419 inchpie shell -- unbaked4úOOÕ Ò1 2/3cupsevaporated milk -- or light creamúNÕ1/4teaspoonclovesúMÕ 1/2teaspoongingerúLÕ$1teaspooncinnamonúKÕÖ1/2teaspoonsaltúJÕH3/4cupsugar!úI1Õ 2cupssolid pack pumpkin"úH ;Õ2eggs -- slightly beaten(úG=ÔÓ1/3cuptoasted slivered almondsúF+ÔW1/2cupnatural raisinsúEÔh1cupflourúDÔÖ1/8teaspoonsalt#úC)Ôg1/4teaspoonalmond extractúB Ôs1Egg yolk úA-Ôo1/3cupgranulated sugar/ú@KÔ1/2cupbutter or margarine -- softenedú?+ÓW1/2cupnatural raisins.ú>#=Óé3tablespoonsunsweetened cocoa powderú=Óh1cupflourú<ÓÖ1/8teaspoonsaltú; Ós1Egg yolk ú:-Óo1/3cupgranulated sugar/ú9KÓ1/2cupbutter or margarine -- softened ¹¹†C‹T G Œ) Holiday Almond Raisin CookiesChristmas0:00Cream butter and sugar. Beat in yolk, almond extract and salt.|Mix in flour just to blend thoroughly.|Mix in raisins almonds to distribute evenly.|On lightly floured surface, roll into a 12" long.|Wrap securely and refrigerate at least 1 hour and up to 1 week.|With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.|Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely.|Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.|Allow to set before storing in layers between sheets of waxed paper in airtight container.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 # #‚f‹W C „s Merry Cookies - Walnut BarsChristmas0:00Heat oven to 350 degrees.|Pat dough in ungreased square pan, 8x8x2 inches.|Bake 10 minutes.|Mix remaining ingredients; pour over crust.|Bake until set, 12 to 15 minutes; cool completely.|Cut into bars, about 2x1 inch.|Makes 32 bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98‚z‹V 9 …% Pumpkin Gingersnap PieChristmas0:00Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes.|Fold in topping and remaining ingredients; spoon into crust.|Freeze until firm.|Let stand at room temperature 10 minutes to soften.|Store in freezer.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98q‹U # ƒ) Pumpkin PieChristmas0:00Mix ingredients in order given. Pour into pie shell. Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees; continue to bake for 45 minutes or until knife inserted in center comes out clean. FŦ‚a3éØ°‘tX3ùÚ®€b8øã°{cFúmÚ1teaspoonvanillaúlÚH3/4cupsugar2úkKÚ1 1/4cupsbutter or margarine -- softened0új YÙÉCrushed peppermint candy -- if desiredúi ÙmFrosting"úh =Ù©Food color -- if desiredúg #Ùm1/4Basic dough'úf1Øó1/4teaspoongrated orange peelúe#Ø2tablespoonswater+úd#7Øÿ3tablespoonsbrown sugar -- packed)úc#3Ø á3tablespoonsfinely chopped nutsúb%Ø–1/3cupcut-up datesúa #Øm1/4Basic doughú`%׊3/4cupchopped nuts"ú_'× -1/8teaspoonbaking powderú^×Ö1/8teaspoonsaltú]!×h1tablespoonflourú\×1/2teaspoonvanilla%ú[7×ÿ1/2cupbrown sugar -- packedúZ × 1EggúY #×m1/4Basic dough,úXAÖØ1packagegraham cracker crumb crust+úW#/Ö`1 1/2tablespoonspumpkin pie spiceúV)Ö1/2cupcanned pumpkin!úU3ÖP1cupchopped gingersnapsúT)ÖŸ1cupchopped pecans8úSWÖ ¿3 1/2cupsBirds eye cool whip topping -- thawed ¾¾†>‹X W Œ Merry Cookies - Date Pinwheel CookiesChristmas0:00Refrigerate dough about 1 hour.|Mix remaining ingredients in saucepan. Cook over medium heat, stirring occasionally, until thickened, 2 to 3 minutes; cool.|Roll dough between two pieces of waxed paper into rectangle, 10x8 inches (moisten surface to keep waxed paper from slipping).|Spread date mixture evenly over dough. Roll up tightly, beginning at wide side.|Wrap in waxed paper; refrigerate until firm enough to slice, about 2 hours.|Heat oven to 350 degrees.|Cut into slices about 1/4" thick. (If dough crumbles, let stand at room temperature until softened, about 15 minutes).|Place on ungreased cookie sheet. Bake until light brown, 10 to 12 minutes. Makes about 2 1/2 dozen cookies.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 „m‹Y Q ˆs Merry Cookies - Candy Cane CookiesChristmas0:00Heat oven to 350 degrees.|Tint dough.|Shape dough into 1" balls. Roll balls 4" long.|Place on ungreased cookie sheet; shape into candy canes. Bake until set, 10 to 12 minutes.|Cool 1 to 2 minutes before removing from cookie sheet; cool completely.|Frost with Frosting. Sprinkle with peppermint candy.|FROSTING: 3/4 Cup powder sugar 1 Tbsp + 1/4 Tsp. milk 1/4 Tsp. vanilla|Mix powdered sugar, milk and vanilla until smooth. Stir in additional milk if necessary.|Makes 18 to 21 cookies.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 $n$‚F‹[ / „G Magic Pumpkin PieChristmas0:00In large size bowl, blend together all ingredients.|Turn into shell.|Bake in moderate (375 degrees) oven 50 to 55 minutes, or until knife inserted near center comes out clean.|Cool.|Refrigerate at least 1 hour.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒ‹Z C …C Merry Cookies - Basic DoughChristmas0:00Mix butter, sugar, vanilla and egg yolks thoroughly (reserve egg whites for Thumbprint cookies).|Mix in remaining ingredients.|Shape into ball; divide into 4 parts. Use one part of each variation below.|Wrap remaining parts until read to use.|Dough can be refrigerated.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 Wá¾›Z:äƨˆoO-Ù¼šd@òÄ—sWû ÝÖ1/2teaspoonsalt!û'Ý -2teaspoonsbaking powder*ûCݵ2cupsall-purpose flour -- sifted+ûAÝñ2poundspecan halves -- or walnuts û-Ý 1poundcandied cherries(û=ÝE1poundcandied pineapple chunks!û%Ý21 1/2poundspitted dates3û [Ü Š72fresh cranberries -- rinsed and drainedû+ÜÁ1/2cupchopped walnutsûÜ1teaspoonvanilla(ú#1ܹ2tablespoonsbutter -- softenedú~ÜH3/4cupsugarú} Ü 1eggú|/ܵ1cupall-purpose flourú{%Üi3ouncescream cheeseúzܹ1/2cupbutterúyÛ$3/4teaspooncinnamonúxÛ 1/2teaspoongingerúwÛk1/2teaspoonnutmegúvÛÖ1/2teaspoonsaltúu Û 1Egg&út=Ûy1cansweetened condensed milkús)Û2cupscanned pumpkin"úr ;Û p1Unbaked 9" pastry shellúqÚÖ1/2teaspoonsalt úp'Ú -1teaspoonbaking powder úo/Úµ3cupsall-purpose flourún /Ú2Eggs -- separated ‡‡„u‹\ = ‰ Tiny Tim Cranberry TartsChristmas0:00In a bowl, mix butter, cream cheese and flour with the fingers until a ball of dough is formed. Cut dough into 24 pieces and place each piece into a muffing pan cup.|With the fingers press dough to line the bottom and sides of each cup. In a bowl, mix egg, sugar, butter, vanilla and nuts.|Place 3 cranberries in each cup and spoon some egg mixture over cranberries, filling each cup to the tops.|bake in a preheated 325 degree oven for 20 to 25 minutes or until richly browned. Cool in cups and then remove each tart by running the tip of a knife around edge.|Yield: 24 tarts. Î~Î,‹^ ! ‚! Snow BallsChristmas0:00cream butter, sugar, flour and vanilla. Add nuts. Roll in balls. Bake at 300 degrees for 30 minutes. While still hot roll in 4X sugar.„~‹] K ‰ Stained Glass Window Fruit CakeChristmas0:00Grease 10x4 inch tube pan. Line with greased paper. Mix fruit and nuts. Sift dry ingredients, mix eggs, syrup, sugar and oil. Gradually beat in dry ingredients, pour over fruit mixture and mix well. firmly pack into pan. Bake in 275 degree oven about 2 hours 15 minutes or until top appears dry. Cool in pan.|May be baked in 2 9x5x3-inch loaf pans. Top with Holiday corsage and green velvet ribbon. Or Put fruits and nuts on top.|NOTE: I line my pans with brown paper, you can use wax paper. Also I put a pan of water on the rack under cake while it is baking for moisture. E于iN8ýÚ¯‚N1 ÔÀq[7íÈžzE2û"Uày1cansweetened condensed milk -- (14 oz.)!û!3à ·1canpumpkin -- (16 oz.)'û  Eà¤1Unbaked pastry shell -- (9")"û'ß 1/4teaspoonground cloves"û'ß½1/2teaspoonground ginger"û+ß 1teaspoonground cinnamon!û3ß ·1canpumpkin -- (16 oz.)û !ß-- fillingLûßò2packagesjello vanilla instant pudding and pie -- (4 serving each)û ß-- crust4û _ßS1Keebler ready crust -- graham cracker pie#û-ßý1 1/2cupsthawed cool whipû!ßH1tablespoonsugar1ûUß1cup+ 1 Tbsp. cold half and half or milk*û=ßi1packagecream cheese -- softened(ûAÞ 1boxconfectioner's sugar -- 4X û/Þ¥2cupsself-rising flourû#ÞH4tablespoonssugarûÞ1teaspoonvanillaûÞ2cupsnutsûÞ¹1/2poundbutter"û 1Ýß1/4cupcorn oil -- Mazola)û ?Ý*1/4cupfirmly packed brown sugar'û ;݃1/2cupDark corn syrup -- Karoû  )Ý4eggs -- beaten µµ„G‹_ U ˆ# Sensational Double Layer Pumpkin PieChristmas0:00Mix cream cheese, 1 Tbsp. half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.|Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes.|Stir in pumpkin and spices; mix well. Spread over cream cheese layer.|Refrigerate at least 2 hours.|Garnish with additional whipped topping and nuts as desired.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 yÜy‚_‹a ) „ Pumpkin Pie #2Christmas0:00Preheat oven to 400 degrees.|Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into pastry shell. )Crimp edges high because amount of filling is generous)|Bake in hot oven (400 degrees) 50 minutes or till knife inserted halfway between center and edge comes out clean. Cool.„ ‹` 3 ‡w Pumpkin Praline PieChristmas0:00Preheat oven to 375 degrees.|In large bowl, blend pumpkin, sweetened condensed milk, eggs, spices and salt; pour into pastry shell.|Bake 50 to 55 minutes, or until knife inserted near center comes out clean.|Arrange pecans in circle on pie.|In small saucepan, combine remaining ingredients; cook and stir until sugar dissolves. Simmer 5 minutes; remove from heat. Cool 5 minutes; spoon over pecans.|Refrigerate leftover pie.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98 `îɤcJìÈ°”jG"ýؾ›~XA/øغŸƒ` û?-â B2/3cupcherry preservesû>â¤3/4teaspoonsodaû=!â%1cupbuttermilkû<âk1/2teaspoonnutmegû;â$1/2teaspooncinnamonû:âZ1/2teaspoonallspiceû9âh3cupsflourû8 â4Eggsû7âH2cupssugar#û63â3/4cupbutter or margarineû5á419 inchpie shell û4+á Ò6ouncesevaporated milkû3á@1 1/4cupsmilk"û2 ;á3eggs -- slightly beaten"û1'á 1/2teaspoonground cloves"û0'á ç1/2teaspoonground nutmeg û/'á½1teaspoonground ginger'û.+á 1 1/4teaspoonsground cinnamonû-áÖ1/2teaspoonsaltû,áH3/4cupsugar!û+)á1 1/2cupscanned pumpkin$û*#)àÝ3tablespoonswhipping cream4û)#IàF3tablespoonsfirmly packed dark brown sugarû( %àñPecan halvesû'àÖ1/2teaspoonsalt"û&'à ç1/2teaspoonground nutmeg"û%'à½1/2teaspoonground ginger"û$+à 1teaspoonground cinnamonû# à2Eggs þƒh‹c 9 ‡ Geraldine's Fruit CakeChristmas0:00Cream butter and sugar, add 1 egg at a time then add milk. Now add crackers, mix well. Add nuts and raisins. Put in a tube cake pan. Bake 2 1/2 hours at 250 to 300 degrees or until done. (I bake it at 275 degrees for 1 1/2 hours and 1 hour at 300 degrees) cake will be soft on top when it comes out, but will be hard when it cools.|Note: You can use 1 pound vanilla wafers instead of graham crackers. (Dot Williams makes her's this way.)ƒ~‹b - ‡9 German FruitcakeChristmas0:00Cream butter, sugar and eggs until light.|Sift flour, allspice, cinnamon and nutmeg together.|Add soda to buttermilk.|Add dry ingredients and buttermilk alternately to creamed mixture, mixing after each addition.|Fold in preserves, pecans and vanilla.|Bake in 2 greased and floured 9x5x3 inch loaf pans or 1 large tube pan at 325 degrees 1 1/2 hours.|Cool in pan 15 minutes before removing cakes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 iܶ—zhQ7øÝÈ®ŠkI2ëÈ¥‰lN2áƪ’i&û_ Cå1Egg white -- stiffly beatenû^åH1/3cupsugarû]åC3/4cupsour milkû\åÄ2/3cupmolassesû[ 1å 1Egg -- well beatenûZåH1/2cupsugarûYå¹1/3cupbutterûXåÖ1/2teaspoonsaltûWå$1teaspooncinnamonûVå 2teaspoonsgingerûUå¤1/8teaspoonsoda ûT'å -1teaspoonbaking powder ûS/åƒ2cupssifted cake flourûRä@1/2cupmilkûQ %ä2eggs -- to 4ûPäH1cupsugarûOä¹1cupbutterûN/äµ1cupall-purpose flourûM)äŸ1cupchopped pecans!ûL3äå1cupmixed candied fruitûKä¦1/2cupraisinsûJã@1cupmilkûIã¹1/4poundbutterûH)ã 1poundgraham crackerûG%ãŠ2cupschopped nutsûFã¦1poundraisinsûEãH2cupssugarûD ã2eggsûCâ1teaspoonvanillaûB)âŸ1cupchopped pecans#ûA3âë2/3cuppineapple preserves!û@/âx2/3cupapricot preserves ¨¨‚T‹d Y „9 Fruitcake with Black Berry Wine On TopChristmas0:00Cream butter and sugar till light. Add eggs one at a time beating well after each. add milk and cream together, then add fruit and flour mixture.|Bake at 375 degrees for 45 minutes to 1 hour. Test for being done. After cake cools, pour blackberry wine over cake.|Makes 1 loaf. 11…K‹e C Š= Frosted Coconut GingerbreadChristmas0:00Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together three times.|Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.|Add egg and molasses; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.|Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees( 20 minutes, then increase heat slightly to 350 degrees for 20 minutes.|Fold sugar into egg white, spread on gingerbread 10 minutes before removing from oven.|Sprinkle with coconut and bake 10 minutes longer.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Oʦ}dB éש†h6þש‘zQ5Ö«pOûy 7ê-- 2 eggs & 1 1/3 cup8ûxYê‘1packageyellow cake mix -- (one that calls for(ûw=éÍ1/2cupminced pecans or walnuts=ûvgéÆ1/2cupquartered red glazed cherries -- and/or greenûu#é¹2tablespoonsbutterûtéÖ1/4teaspoonsalt&ûs#-é;2tablespoonswhite corn syrupûréH2cupssugarûqé (1cupegg nog+ûp Oè½Chocolate Fudge Sauce -- optional$ûo AèVPowdered Sugar -- optionalûn)èÝ1CupWhipping Creamûmè (2CupsEgg Nog/ûlEèQ1TeaspoonGelatin Powder -- unflavoredûk#èH2TablespoonsSugar ûj#!è 12TablespoonsCornstarch+ûi Mè¾1Recipe Cream Puff -- see Recipeûh ç2Eggsûgç (2cupsegg nogûf+æ “9"baked pie shellûe)æÝ1/2pintwhipping creamûd#æy1/2teaspoonrum extractûcæ (2cupsegg nog&ûb1æ 02teaspoonsunflavored gelatin!ûa+æ L1packagevanilla pudding3û`MåP1 1/2cupsBaker's Coconut -- Premium Shred …n‹f # ‹# Egg Nog PieChristmas0:00Combine pudding mix and gelatin in a saucepan. Blend in egg nog and cook on low heat or over boiling water, stirring, until thickened and bubbly.|Remove from heat and stir in rum extract.|Chill in refrigerator, stirring frequently to prevent a "skin" from forming on top.|Whip cream until stiff. Beat egg nog mixture until smooth (an electric mixer speeds this process) and fold in whipped cream.|Pour into baked pie shell and chill several hours until set.|Garnish with chocolate shavings, glazed fruit, whipped cream or nutmeg.|VARIATION: CHOCOLATE EGG NOG PIE: Substitute chocolate pudding mix for vanilla pudding.|Serves: 6 - 8.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 M¥M„T‹h 3 ˆ_ Egg Nog Cream PuffsChristmas 0:00Combine the cornstarch, sugar and gelatin in a glass or enamel saucepan.|Gradually stir in the egg nog. Blend until smooth before heating.|Cook gently, stirring constantly, until mixture thickens and boils. Cool, stirring mixture frequently to prevent a "skin" from forming.|When eggnog mixture is cooled completely, beat it until smooth.|Whip the cream until stiff and fold into egg nog mixture.|Fill 12 large cream puff shells. Top with a frosting of chocolate sauce and refrigerate; or refrigerate and sift powdered sugar over just before serving.‚W‹g + „Y! Egg Nog CustardChristmas0:00Preheat oven to 350 degrees.|Scald egg nog over low heat or boiling water.|Beat eggs and gradually add egg nog, beating.|Pour mixture into 4 to 6 buttered custard cups.|Place custard cups in a pan of hot water and bake 30 minutes or until a silver knife inserted in the custard comes out clean.VARIATION# dd‡‹i 7 c Egg Nog Cherry CreamsChristmas0:00Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or enamel saucepan. The pan should hold at least 2 1/2 quarts to allow for boiling and beating.|Cook, stirring frequently to prevent scorching, until the mixture reaches the soft ball stage (about 235 degrees) and forms a soft ball when dropped into cold water.|At this point cool the sugar mixture to lukewarm, add the butter and begin beating. This is an important step in the recipe. If possible have someone to help with the beating because beating must be kept up until the candy loses its gloss (when it crystallizes).|Just as the candy begins to lose its gloss, stir in the cherries and nuts and spread into a buttered pie dish. This must be done quickly or the candy will set in the pan.|Cool and cut into squares.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 ‚x‚r‹k G ƒ Christmas Wreath Frozen SaladChristmas0:00Combine cream cheese and mayonnaise. Mixing well, stir in cherries, pineapple, pecans and marshmallows. Fold in whipped cream. Pour into 8 cup ring mold. Freeze.|Yield 8 to 10 servings.…‹j ; ‰7 Egg Nog Cake MagnifiqueChristmas0:00Preheat oven to 375 degrees.|In large mixing bowl, combine the first six ingredients. Beat for four minutes.|Pour batter into 2 waxed-paper lined, greased and floured 9" round cake pans.|Bake at 375 degrees for about 30 minutes or until a toothpick comes out clean.|Cool for five minutes and then turn out onto cooling racks.|When completely cool, spread cooled Egg Nog Filling between layers.|Frost with Whipped Cream Frosting and garnish nutmeg or "flowers" of red and green cherries.|Refrigerate until serving time.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/9/98 UëÙ¼™{Y&ì°qV!깘pF#æÅ®oUüì¦1/2cupraisinsü+ì1/4cupfigs -- choppedü%ì k2cupssifted flourüì@1/2cupmilkü 3ì2Eggs -- well beatenüìÄ1/2cupmolassesü +ìÞ1/2cupsuet -- chopped ü -ì1/2cupapple -- chopped'ü ?ëÝ1cupwhipping cream -- whipped%ü 9ë¸2cupsminiature marshmallowsü )ëŸ1/2cupchopped pecans.üEë°20ouncescrushed pineapple -- drained4üUë ´1/2cupmaraschino cherries -- green, halved2üQë ´1/2cupmaraschino cherries -- red, halvedü!ëõ1cupmayonnaise)ü=ëi6ouncescream cheese -- softenedü êknutmeg9ü kê®Red & Green glazed or maraschino cherries -- or7ü eêõ1Recipe Whipped Cream Frosting -- see recipe0ü WêÅ1Recipe Egg Nog Filling -- see recipeû#êy1/2teaspoonrum extractû~êk1/2teaspoonnutmeg û}-ê¹1/4cupbutter -- meltedû|ê (1 1/2cupsegg nogû{ ê2Eggsûz ê-- water) W3W‰P‹m I ’A Chocolate Truffle Holiday BarsChristmas0:00Preheat oven to 375 degrees.|In heavy saucepan melt butter over low heat; add chocolate and heat just until melted and smooth, stirring occasionally. Remove ¥ƒI‹l 9 †C Christmas Plum PuddingChristmas0:00Combine apple, suet, molasses, eggs, and milk.|Sift flour once, measure. Mix 1/2 Cup flour with fruit and nuts.|Combine remaining flour, baking powder, salt, soda, and spices, and sift again. Add to molasses mixture. Add fruit.|Turn into well-greased molds, filling 2/3 full., Cover tightly. Steam 3 hours.|Serve hot with hard sauce.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 AåÂ’\2øÜÀ €b@ðÌ´—zKøËwaAü.'î1/4cupvegetable oilü-î1cupwaterü, !îÚ3egg whites9ü+[îÚ1packagebetty crocker supermoist white cake mix*ü* Mísilver degrees -- for decoration#ü) ?í wflowers -- for decoration*ü( MíbCandied fruits -- for decoration,ü' QíÕVanilla Butter Icing -- see recipeü&!íh1tablespoonflourü%í1teaspoonvanillaü$íH1/4cupsugar!ü#/í5largeeggs -- separatedü" í-- pieces8ü!Yí¯12ouncessemi-sweet chocolate -- broken into 1"ü +í 1stickunsalted butterüìk1/2teaspoonnutmegüìZ1/4teaspoonallspiceüì$1/2teaspooncinnamonüì¤1/2teaspoonsodaüìÖ1/2teaspoonsalt!ü'ì -2teaspoonsbaking powderü !ì-- chopped'ü;ìY1/4cupalmonds -- blanched and3ü!Iì ˜1tablespooncandied orange peel -- chopped-üGì 1/4cupcandied cherries -- quartered ü-ì1/4cupcitron -- slicedüìå1/2cupcurrantsfrom heat.|Meanwhile, beat egg yolks, sugar and vanilla in small bowl until thoroughly blended.|In another bowl beat egg whites to form soft peaks.|Beat yolk mixture and flour into chocolate mixture; mix in about 1/4 of the egg whites.|With rubber spatula fold remaining egg whites into chocolate mixture to blend thoroughly.|Oil an 8" square baking pan and line with a piece of wax paper 8" long, allowing two opposite ends to extend up sides of pan.|Pour chocolate mixture into pan; cut through several times with spatula to release air bubbles.|Bake in center of oven 25 to 35 minutes until firm and slightly cracked around edges.|Cool on rack 10 minutes.|Loosen edges with knife and lift out of pan with ends of wax paper; cool completely. (Cake will sink in middle.)|Carefully spread top of cake with icing.|Cut into 1 1/2" squares, cleaning knife as needed between cuts.|Before icing sets, decorate tops as desired.|Makes about 4 dozen bars.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d on 4/8/98 ÒÒ†*‹n 5 Œ Candy Cane Ring CakeChristmas0:00Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan.|Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, until moistened.|Pour about 2 cups of the batter into pan.|Pour about 3/4 cup and the batter into small bowl; stir in food color.|Carefully pour pink batter over white batter in pan. Carefully pour remaining batter over pink batter.|Bake until cake pulls away form sides of pan and springs back when touched lightly near center 45 to 50 minutes.|Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool completely.|Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle top with peppermint candies.|Busted by Barb at @Ö°‡[* óƦ€c* о¢ŠgA0æ¼¥we@"üI5ð 1cupconfectioner's sugarüH ðêICING+üGCðè1/2cupblanched almonds -- toastedüF ð1egg white'üE;ð 1/2cupalmond paste (5 ounces)üD )ð ALMOND FILLING,üCEðæ1/2cupchopped red candied cherriesüB ð 1egg#üA3ð1/4cupbutter or margarine ü@-ð Q1/2cupdairy sour creamü?ð1/2cupwaterü>ðÖ1/2teaspoonsaltü= ðMYeast9ü<[ð•1packageFleischmann's. Active Dry or Rapid Riseü;#ðH3tablespoonssugar6ü:Sðµ3 1/2cupsall-purpose flour (3 1/2 to 4 cups)ü9 -ïÖSalt -- to taste#ü83ï_1Pinchnutmeg and allspiceü7ï$1/8teaspooncinnamon*ü6Aïf1/4cuppecans -- coarsely choppedü5ï¦1/4cupraisinsü4ï¹2teaspoonsbutter.ü3Gï 1mediumtart apple -- cored and diced)ü2 Kî"crushed peppermint hard candies&ü1 Eî Óglaze (see frosting section)#ü0)îõ1/2teaspoonred food color'ü/1î1/2teaspoonpeppermint extract __ƒ‹o Ceƒk) Apple Raisin Pecan StuffingChristmas0:00Nat. Pork Producers Council Side DishesQuickly sauti apple in butter until apple begins to brown, about 2-3 minutes. Remove from heat and stir together with other ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving.S(Internet address)#http://www.nppc.org|Source#National Pork Producers Council 10 minutes. Proceed with recipe.)|Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted.|Punch dough down. On lightly floured surface, roll dough to 9- W 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at 1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.|Bake at 375:F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing.|____________________|Almond Icing: In small bowl combine confectioners' sugar with milk and almond extract. Beat with fork until smooth.S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|Yield#1 Coffee Cake   ‹q ;u™C‚GƒChristmas Tree SurpriseChristmas0:00Desserts Fleischmann's YeastIn¬e‹p I]˜K[ Cherry Almond Christmas WreathChristmas0:00Fleischmann's Yeast HolidayIn large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt.|Heat water, sour cream and butter until very warm (120: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.|Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface© C㽚|@.û㽕sS(縣vM!ß¹”WCüd ò-- cubes:ücYòQ5teaspoonsinstant chicken bouillon or 5 bouillon"üb1ò1/2cupwater -- up to 3/4#üa3ò1/2cupbutter or margarine ü`'ò‚1 1/2cupschopped onionü_'òâ2cupssliced celery)ü^?ò`1poundfresh mushrooms -- sliced&ü] Eñ Candied cherries -- optional*ü\ Mñ«Chocolate Icing (recipe follows)ü[ ñ²follows),üZ Qñ LConfectioners' Sugar Icing (recipeüY'ñã1/4cupchopped datesüX)ñŸ1/4cupchopped pecans(üW=ñ™1/4cupchopped candied cherriesüV+ñ1cupchocolate chipsüU 7ñQCHOCOLATE NUT FILLING%üT Añ 1egg -- at room temperature#üS3ñ1/4cupbutter or margarineüRñ1/4cupwaterüQñ@1/2cupmilküPñÖ1/2teaspoonsaltüO ñMYeast9üN[ñ•1packageFleischmann's. Active Dry or Rapid RiseüM#ñH2tablespoonssugar üL/ñµ3cupsall-purpose flour#üK)ðg1/4teaspoonalmond extractüJ#ð@2tablespoonsmilk­ large bowl, mix 1 cup flour, sugar, undissolved yeast and salt.|Heat milk, water and butter until hot to touch (125: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough.|Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes.*|Prepare Chocolate Nut Filling: In small bowl, combine chocolate chips, chopped candied cherries, chopped pecans and chopped dates.|Variation: Replace cherries in filling with additional 1/2 cup chopped pecans.|Punch dough down. Divide into 19 equal pieces. Flatten into 4-inch circles, making edges slightly thinner than centers. Place 1 tablespoon filling in center of each circle. Pull up edges and pinch to enclose filling. On lower third of greased baking sheet, arrange 5 buns in a row, seam-side down with edges touching.|Build tree with additional rows of buns - 4 buns in second row, 3 buns in third row, 2 buns in fourth row and one for top of tree.|To make trunk: arrange 2 rows of 2 buns each at bottom of tree. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.|Bake at 375: for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Frost top with Confectioners' Sugar Icing. Drizzle with Chocolate Glaze. Decorate with candied cherries, if desired.|____________________S(Internet address)#http://www.breadworld.com/index.html|Source#Fleischmann's Yeast|To Make Chocolate Icing#|Yield#1 cake|To Make Confectioners' Sugar Icing#NOTES : *To save up to 50% rising time, use Fleischmann's. Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe h5hƒI‹s Q †+ Merry Cookies - Thumbprint CookiesChristmas0:00Heat oven to 350 degrees.|Shape dough into 3/4" balls.|Beat egg whites slightly.|Dip balls into egg whites; roll in walnuts.|Place about 1" apart on ungreased cookie sheet.|Press thumb or finger gently into center of each cookie.|Bake until set, 10 to 12 minutes; cool.|Fill thumbprint with jam.|Makes about 2 dozen cookies.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/10/98ƒG‹r = †; Herbed Mushroom StuffingChristmas0:00In skillet, cook mushrooms, celery and onion in butter until tender.|Add water and bouillon; cook until bouillon dissolves.|In large bowl, combine remaining ingredients; stir in bouillon mixture.|Stuff turkey before roasting.|Place remaining stuffing in greased baking dish; bake at 350 degrees for 30 minutes.|Refrigerate leftovers.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 iÝ®ŒyR*éζtL4 éÌŸˆJ ݾ¢†iü~õ1teaspoonvanillaü}õÖ1/4teaspoonsaltü|!õz3cupscake flourü{ /õ6eggs -- separated*üzCõo3cupsgranulated sugar -- divided=üy#Yõ 16tablespoons(2 sticks) unsalted butter -- softened;üxUõi1 1/2packages(12 ounces) cream cheese -- softenedüwõ€1POUNDCAKE*üv MôÔGamishes or Stir-Ins -- optionalüuô1teaspoonvanilla üt-ô@1quartmilk* -- divided%üs-ôÖ1/4teaspoonsalt -- optionalürôH1/4cupsugar%üq7ôÅ6LargeCalifornia Fresh Eggsüp %óæJam or jelly&üo9ó 83/4cupfinely chopped walnutsün !óÚ2Egg whitesüm #óm1/4Basic doughülò¦1/4teaspoonpepper ük#ò,1/2teaspoonrubbed sage%üj/òØ2teaspoonspoultry seasoning$üi!+ò1tablespoonchopped parsleyüh ò-- oz.)üg 9ò-- coarsely chopped (8,üfIòß1canwater chestnuts -- drained and üe-òa12cupsdry bread crumbsla. Cover and refrigerate until thoroughly chilled, several hours orovernight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.|MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.S(Internet Address)#http://www.eggcom.com|Source#California Egg Commission|GARNISHES AND STIR-INS#Choose 1 or several:|Yield#1 1/2 quartsNOTES : All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time. ž­Âg‹w ; ‚} Ultimate Barbecue SauceCondiment0:00Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help"ˆQ‹v ?‚+#Gingerbread Cookie HousesChristmas0:00CookiesPreheat oven to 350 F|In a large bowl, combin´ˆv‹u K5S Holiday Cream Cheese Pound CakeChristmas0:35DessertFor Pound Cake Beat cream cheese and butter in large bowl u²ŠV‹t 9/‚‚Classic Cooked Egg NogChristmas 0:00BeverageIn large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F. Remove from heat.|Stir in remaining 2 cups milk and vanil°ntil smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla.|Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans. Pour batter into greased and floured 12-cup fluted cake pan.|Bake at 325 until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely.|For Cream Cheese Glaze Beat cream cheese, sugar and enough lemon juice to make glaze consistency.|To assemble, drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans. Refrigerate cake. Let stand at room temperature 1 to 1-1/2 hours before serving.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association|T(Cook Time)#1:30 IË¢ƒO0þ蜃`>ôϪ‚P/óÒº“oI#ý7÷ˆ1cupsweet pepper, chopped!ý##÷Í2tablespoonslemon juice$ý!+÷´1tablespoongarlic, choppedý÷µ1/4cuphoneyý+÷/3cupsonions, chopped"ý%#ö»1(12 ounce) bjelly beansýö2largeeggsý)ö3/4cuplight molasses/ýKö%3/4cupfirmly packed light brown sugar%ý7öd1/2cupmargarine -- softened"ý 'ö ç1/2teaspoonground nutmeg"ý 'ö 1/2teaspoonground cloves!ý 'ö½6teaspoonsground ginger#ý +ö 5teaspoonsground cinnamoný #öˆ4teaspoonsbaking soda ý/öµ3cupsall-purpose flourý %õñPecan halvesIý õGlaceed fruit (i.e. cherries and pineapple -- halved, optionalý õžGARNISHES/ýEõÝ1teaspoon(1 to 2) lemon juice or milký)õV1cuppowdered sugar1ý%=õi1/4(2 ounce) pacream cheese -- softenedý 1õ DCREAM CHEESE GLAZE&ý9õ¢2/3cupchopped toasted pecans2üUõš1cupcoarsely chopped glaceed mixed fruite flour, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.|In a large bowl, beat margarine and sugar with electric mixer at medium speed. Beat in molasses and eggs. Gradually blend in flour mixture.|Divide dough in half; wrap and chill for several hours or overnight.|Roll out small amount of dough, 1/8-inch thick, onto well-greased and floured baking sheets.|Cut dough with desired 3 or 4-inch cookie house stencils. Remove scraps and re-roll.|Decorate each cookie with jelly beans. (Cookies may be decorated with jelly beans after baking by attaching beans using a small dab of prepared frosting.)|Bake for 8 to 10 minutes or until done.|While cookies are still warm, poke hole in top edge for handing. Cool completely on wire racks. Store cookies in covered containers.S(Internet Address)#http://207.197.202.83/indexcur.html|Source#Chocolate Manufacturers Association|Description#This is a fun activity for kids.Serving Ideas: Table top idea: Two cookies tied together with ribbon for st JäÃ~[;þѯƒeO-ß°™{V:帤qJ$ý23úã8ouncessemisweet chocolate0ý1Mú©1/2cupheavy cream -- or whipping creamý0 ú-- syrup*ý/Aú Þ2/3cupkaro -- light or dark corn+ý.CùÁ1/2cupchopped walnuts -- optional$ý-/ù1teaspoongrated lemon rindý,ùÖ1/4teaspoonsalt"ý+'ù ç1/2teaspoonground nutmegý*#ùÍ1/4cuplemon juiceý)ùH6cupssugar,ý(Gù×4cupspeaches -- peeled and chopped/ý'Mù4cupscantaloupe -- peeled and choppedý& +øsalt and pepperý%%ø½1teaspoonbeef extractý$øj1cupcreamý##øh3tablespoonsflour)ý"#3ø3tablespoonsbutter or margarineý!%ø¸1teaspoongrated onion*ý !3÷F1/2tablespoonLouisiana hot sauceý÷g2cupsketchup!ý!%÷ú1tablespoonliquid smokeý#÷÷3tablespoonsvinegar ý#÷#1/2teaspoonmint, driedý)÷Ž1cupdry white wine#ý#'÷ï3tablespoonslea & perrinsý)÷…1/2cupparsley, driedý!÷Ö1tablespoonsalt ˜Qå\˜@‹| M ‚ Creamy Cranberry-Orange DressingCondiment0:00In a bowl, mix together cream cheese and sour cream, beat until smooth. Stir in cranberry orange relish. Chill. serve on fruit salads.‹{ ? 5 Cranberry Raspberry PureeCondiment0:00Place ingredients into a blender and whip until smooth. Chill until ready to serve.i‹z - g7 Chocolate PlungeCondiment0:00In medium saucepan stir corn syrup and cream.MICROWAVE DIRECTIONS#<‹y A ‚! Cantaloupe, Peach ConserveCondiment0:00Combine cantaloup and peaches in large saucepan. simmer 20 minutes, stirring until there is enough liquid to prevent fruit from sticking.k‹x # ƒ Brown SauceCondiment0:00Brown onion slightly in butter. Stir in flour. Pour in cream gradually, stirring constantly, cook until slightly thickened.|Season with beef extract, salt and pepper and cook about 2 minutes longer. Tß¼a7 ðÜȵ~S1ð×ÀvS' ôسŽmTýN/1poundonionsýM%ƒ1small headcabbage"ýL'{2 1/2poundsgreen peppers"ýK'ÿö1/8teaspoonground pepperýJÿÖ1/2teaspoonsaltýIÿ@1cupmilkýH#ÿh2tablespoonsflour)ýG#3ÿ2tablespoonsbutter or margarine ýF%þu2teaspoonsmustard seed$ýE%þH1 1/2teaspoonscelery seeds ýDþä1 1/2teaspoonsturmericýCþH5cupssugarýBþ÷3cupsvinegarýAþ/1 1/2poundsonions ý@+þÛ5poundszucchini squashý?)ýù2ouncesalmond slivers(ý>=ý41poundpectin -- powdered fruit4ý=Oý°2 1/2cupscrushed pineapple -- 1 3/4 ouncesý< ý¼1lemoný; ý^1orangeý: ý5applesý9#ý:3cupscranberries'ý8;üž2/3cupcranberry orange relish'ý7;üû1/2cupsour cream -- or yogurt)ý6=üi3ouncescream cheese -- softened,ý5AûQ10ouncesfrozen raspberry -- thawed ý4+ûp8ouncescranberry sauceý3 5ú)assorted fresh fruit ßýß‚‹~ + ƒs Zucchini RelishCondiment0:00Grind together zucchini and onion. Drain. Put vinegar, sugar and spices in saucepan. Bring to boil. Add ground vegetables. Remove from heat, cover and let stand 2 hours. Bring to simmer and simmer 3 minutes.|Put into clean jars and seal.ƒ‹} ? ‡) Cranberry, Apple ConserveCondiment0:00Discard soft cranberries. quarter and core unpeeled apples. Put through food chopper, using medium blade. Extract orange and lemon juice; discard seeds. Grind orange and lemon peels, using fine blade. Combine ground cranberry, apples, orange, lemon and pineapple in kettle. Bring to a boil.|add pectin and bring to a boil. Add sugar, stirring constantly; bring to a boil and boil hard 1 minute.|Remove from heat, stir and skim for 5 minutes. Add almonds. 7ò¦}7CŒ 3 ? Sweet Pepper RelishCondiment 0:00Peppers should be seeded.„%Œ ' ˆ Tomato RelishCondiment0:00Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal.IŒ - Q Vegetable RelishCondiment0:00Wash, trim and quarter vegetables.‚ ‹ # ƒ[ White SauceCondiment0:00Melt butter, blend in flour, remover from heat and stir in milk. Cook over med heat until thickened. Stirring constantly. Stir in salt and pepper.|to make au gratin sauce add mild cheddar cheese, grated and pour over vegetables. QæësO, òÚ¹šƒ]8õÁ˜vV3ý×¹žlQýk ' 1egg -- beaten/ýjK%1/3cupfirmly packed light brown sugarýih1teaspoonflourýh!¹1tablespoonbutter#ýg#'¹2tablespoonspickling saltýfH2cupssugarýe'‡4cupscider vinegar ýd-/12med.onions -- peeledýc /L12sweet red peppersýb 3Ù12sweet green peppers&ýa3ê1 1/2cupsapple cider vinegar1ý`#Cu2tablespoonsmustard seed -- tied in bag!ý_% Õ1/2teaspoonblack pepperý^$2teaspoonscinnamon"ý]' 1/2teaspoonground cloves#ý\-o2 1/4cupsgranulated sugarý[Ö1/3cupsaltýZ /L2sweet red peppersýY 3Ù2sweet green peppersýX/4med.onionsýWI1stalkceleryýV 118firm ripe tomatoes ýU!#1tablespooncelery seed!ýT!%u1tablespoonmustard seedýS#Ö3tablespoonssaltýRH1 1/2cupssugarýQ3/4cupwater ýP' œ2 3/4cupswhite vinegarýO<1poundcarrots QØQŒ # M Salsa VerdeCondiment0:00Position knife blade in food processor bowl; add all ingredients. Process until finely chopped.‚&Œ 1 „ Zucchini Relish #2Condiment0:00Mix ground zucchini, onions and 5 tablespoons salt, and soak overnight. The next morning, rinse vegetables well; put in a large pot and add the vinegar, sugar, peppers and spices. Cook 30 minutes at low temperature. Pack in sterilized jars and seal.Œ = w ?Sondra's Spaghetti SauceCondiment0:00Fry sausage and ground beef. Drain real good.|In large pot mix all ingredients. Simmer over low heat about 4 hours.Serving Ideas: serve with spaghetti.NOTES : May use Rag8u sauce in palce of tomato sauce.wŒ A ƒ Sweet & Sour Sauce for HamCondiment0:00Melt butter, blend in flour, add sugar, egg, mustard and vinegar. Beat with rotary beater or wire whip until blended. Stir in pineapple. Cook over low heat. Stirring constantly until thickened. _Ù¹ŠhH$óÊžxT<èÆ~aD!þÜÅ¥ƒ_!þ 9ç2bell peppers -- groundþ% Õ1teaspoonblack pepperþ!ä1tablespoonturmericþH4cupssugarþ%H1teaspooncelery seeds þ#! 14tablespoonscornstarch þ!# ‚1tablespoondry mustardý÷2 1/2cupsvinegarý~#Ö5tablespoonssaltý}'E4cupsground onions&ý|9 v10cupsground succhini squashý{-¢1dashhot chili powder3ýzS`1poundfresh mushrooms -- or more to tasteýy# o1largebell pepperýxJ1largeonion!ýw)­1 1/2cupschopped celery#ýv5=2cupsv-8. vegetable juice)ýuA32canstomato paste -- small cans&ýt9Â2largetomato sauce -- cannedýs /ëItalian seasoningýr ´garlic!ýq%1/2teaspoonfennel seedsýp#1/2poundground beefýo++1pounditalian sausage,ýnE°1/4cupcrushed pineapple -- drainedým'‡1/3cupcider vinegar$ýl#)@3tablespoonsyellow mustard aÐ}K-äͯˆjN5ú̧{X2êÅ¡xaþ! H2cupssugar&þ ; "2cupsdistilled white vinegar!þ## 2tablespoonscelery seed"þ#% u2tablespoonsmustard seedþ H4cupssugarþ ÷3pintsVinegarþ Ö1/2cupsalt#þ = {9Green peppers -- chopped þ/ /1pintonions -- chopped)þ? 5pintsgreen tomatoes -- chopped"þ1 ƒ5pintscabbage -- chopped+þ#7¬2tablespoonsmixed pickling spices"þ!'¹1tablespoonpickling saltþH1cupsugarþ÷4cupsvinegarþ '_12ripe tomatoesþ#`24longhot peppers$þ#)}2tablespoonspickling spiceþ'‡1cupcider vinegarþH3cupssugar)þ  I"6tomatoes -- peeled and choppedþ #Ö3tablespoonssaltþ !‹12largered pepers/þ G}22ouncestomatillos -- canned, drainedþ  1]1jalapeno -- seeded0þM91/2cupfresh cilantro -- loosely packed-þGé1/2cupcoarsely chopped purple onion Ÿb0Ÿ Œ ' ] Raw Chow ChowCondiment0:00Combine, cabbage, green tomatoes, onions and green peppers with salt. Let stand 3 hours and then drain.„.Œ 5 ˆ Red Hot Pepper SauceCondiment0:00Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 PintsŒ / o Red Pepper RelishCondiment0:00Halve, seed and chop peppers. Layer with salt in a large glass bowl. Let stand at room temperature for 3 hours. +út+FŒ ) O Raisin ChutneyCondiment0:00Peel tomatoes and chop very fine.Œ + C Raisin ConserveCondiment0:00Combine raisins, water and lemon juice. Cover and let stand overnight or at least 4 hours.‚Œ ? U ‚gRaisin Winterfruit RelishCondiment0:00Mix vinegar and sugar in Dutch oven.NOTES : When draining relish to serve, save drained liquid to make a vinaigrette for fruit salads. Just whisk equal amounts of vegetable oil and liquid drained from relish. _Ñ™sL!ëÅ …gEå½—f: êƦ{_þ< $2stickscinnamon(þ;= '1quartcranberry cocktail juiceþ:' 4largepears -- to 8!þ9!% ˆ1TablespoonWine Vinegarþ8 H1/2CupSugarþ7 ¦1/8TeaspoonPepperþ6 Ö1TeaspoonSalt)þ5? á1PieceCinnamon Stick -- 1" longþ4 2WholeClovesþ3 1/2CupWater#þ2- á1 1/2CupsSeedless Raisins%þ1!- ¹1TablespoonButter -- meltedþ0 "3MediumTomatoesþ/ H4cupssugar*þ.= 41packagepectin -- powdered fruitþ-+ Á1/2cupchopped walnutsþ,# Í1/2cuplemon juiceþ+ 2 1/2cupswater"þ*- á15ouncesseedless raisins#þ)7 «1cupdiced red bell pepperþ(  -- applesþ' 7 -- firm pears or tart(þ&? Ý4cupspeeled -- cored and diced$þ%/ •1teaspoonred pepper flakes#þ$#' …2tablespoonsmustard seeds5þ#W #1/3cupcoarsely chopped candied ginger -- or,þ"G –4cupsnatural and/or golden raisins ˆÍ¥HãˆXŒ 3 i Green Tomato RelishCondiment0:00* All vegetables are to be coarsely ground.bŒ ; u Green Tomato Relish (2)Condiment0:00* Fresh red sweet pepper should be finely chopped.ZŒ / q Holiday Party DipCondiment0:00In medium bowl, combine all ingredients. Mix well.%Œ ) Hot Dog RelishCondiment0:00„/Œ k ‡] Poached Pears with Cranberry Spice, Spice SauceCondiment0:00Peel pears and leave whole with stem attached. Place into saucepan and pour cranberry juice over them. Add spices and Honey. Simmer, turning pears occasionally until pears are tender but still hold their shape. About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boil until there are 2 cups left. Remove spices, stir in cornstarch mixture (cornstarch & water), stir over moderate heat until sauce thicken. Spoon sauce over pears and serve warm. Garnish with mint leaves. FßǤ†a:÷ß¼›y\,Ø™o:éǯ‰kF"þW1K3/4cupsweet red pepper *þV#¼5thin sliceslemon#þU#'¹4tablespoonspickling saltþT/3med.onionsþS)6poundsgreen tomatoes"þR' 1/4teaspoongarlic powder)þQ5P1/2teaspoonworcestershire sauce2þP#Eß2tablespoonsbeef flavor instant bouillon'þO!1b1tablespoonsliced green onion&þN#- ¬2tablespoonschopped pimientoþM !-- chopped3þLWß1canwater chestnuts -- drained and finelyþK!û8ouncessour cream-þJKõ1cupmayonnaise -- or salad dressingþI#Ö2tablespoonssaltþH%H1teaspooncelery seedsþG# ‚1teaspoondry mustard þF'…1teaspoonmustard seedsþEH1/2cupsugarþD'‡4cupscider vinegar!þC-/3poundsonions -- peeled$þB3Ù3poundssweet green peppers"þA/L3poundssweet red peppersþ@# 2tablespoonswater þ?#! 12tablespoonscornstarchþ> µ1/3cuphoneyþ=) 2wholecloves -- to 6 JßšuR/ éȤˆgD$ êÔ°‰gM/Ú¼”]Jþs -- oz.)4þrQ:1packagecranberries -- fresh or frozen (12%þq Csalt and pepper -- to tasteþp /XGiblets -- cut up%þo A6eggs -- boiled and chopped*þn M´turkey stock -- or chicken stockþm#h4tablespoonsflourþl¹3sticksbutterþk#2teaspoonscelery seed$þj!+ 1tablespoonground turmeric!þi!%u1tablespoonmustard seedþh1cupwaterþg'‡2cupscider vinegarþfH3 1/2cupssugarþe'¹1/4cuppickling salt þd 7Ù3sweet green peppers *þc!ƒ1small headcabbage *þb/2poundsonions *!þa-2poundsgreen tomatoes *þ` 3y6red sweet peppers *þ_# ‚2teaspoonsdry mustard!þ^'…2teaspoonsmustard seeds þ]%H2teaspoonscelery seeds þ\%X2teaspoonswhole cloves"þ[)ç2teaspoonswhole allspice%þZ/×2teaspoonswhite peppercornsþY÷1 1/2cupsvinegarþX#ÿ1 1/2cupsbrown sugar „ „„Œ A … ‚IPeach And Apple ChutneyCondiment0:00Peel and put onions, apples and garlic through food processor. Slice ginger thinly by hand. Slice peaches. Mix all together with other ingredients. Bring to slow boil in large pot and stir until all the sugar has dissolved. "Taste" the liquid and add any of the above seasonings you wish to your taste. Keep on slow boil.NOTES : I like this one very much for cooking chicken, pork chops or ham. May also be used with a beef roast near the end on cooking time for more seasoning.]Œ 9 m Fresh Cranberry RelishCondiment0:00Slice unpeeled orange into eights; remove seeds.|Œ C ƒ Gravy for Turkey or ChickenCondiment0:00Place butter in iron skillet, melt slowly. Add flour until dissolved. Kim the top of stock and add to butter and flour. Stirring constantly over low heat until smooth. Add salt and pepper to taste. LæéŽm=÷Ò­ŽtIûÚÀžW4Ú­kLÿ#¹2tablespoonsbutter?ÿ #_p2tablespoonsfrozen orange juice concentrate -- thawed*ÿ #5›3tablespoonsprepared horseradish$ÿ #)@3tablespoonsyellow mustardÿ #©1cupheavy creamÿ H2cupssugar ÿ/ Š4cupsfresh cranberries'ÿ Ej2oranges -- quartered, seededÿµ1/2teaspoonhoneyÿ#ÿ2tablespoonsolive oilÿ´3clovesgarlicÿ-"1cantomatoes -- plumÿ I2teaspoonsOregano-ÿ?ý2TeaspoonsFresh Ground Black Pepper(ÿ=‡1QuartCider Vinegar -- or maltþ´8ClovesGarlicþ~#Î8InchesGinger Root"þ}!' 1TablespoonGround Cloves"þ|)+2TeaspoonsCayenne Pepperþ{Ö4TeaspoonsSalt(þz=¦1PoundRaisins -- dark or light-þyEÿ4PoundsBrown Sugar -- dark or lightþx' :5PoundsYellow Onionsþw×5PoundsPeachesþv5PoundsApples þu-H3/4cupsugar -- up to 1þt^1mediumorange ¢ˆÄ=—¢qŒ 3 ƒ Mango Peach ChutneyCondiment0:00Mix al ingredients together in a large kettle (one that does not react with vinegar), bring to a boil and boil very slowly about 3 hours, stirring frequently and watching closely to prevent burning."Œ _ O Mixed Vegetables with Orange Butter SauceCondiment0:00Stir orange juice into melted butter and heat just until warm. Serve over hot cooked vegetables.Œ M # Mustard Horseradish Whip for HamCondiment0:00Whip cream. Blend in mustard and horseradish. Chill until ready to serve.@Œ ; ‚/ Orange Cranberry RelishCondiment0:00Put orange quarters with peel and cranberries through food chopper. Add sugar to mixture. Chill in refrigerator, several hours. Makes 1 quart.uŒ - ' Pasta NapolitanaCondiment0:30Saute garlic in a skillet with olive oil until they are brown at medium heat. FîÚï‰e;Þ³yR1ôÒ¾¤ƒa<÷׺ž‚gFÿ+ 3Ù2sweet green peppersÿ* '_2ripe tomatoesÿ) )6green tomatoesÿ(12med.cucumbersÿ'#Ö3tablespoonssaltÿ&$1/2teaspooncinnamonÿ%Z1/2teaspoonallspice"ÿ$' 1/4teaspoonground cloves"ÿ#3ê2cupsapple cider vinegarÿ"-o3cupsgranulated sugarÿ! 3q2green sweet peppersÿ I5stalksceleryÿ /2onionsÿ'_4gallonsripe tomatoesÿ¦1/2CupRaisins ÿ'‡2 1/2CupsCider Vinegarÿ#ÿ3 1/2CupsBrown Sugar$ÿ/•1TeaspoonRed Pepper Flakes7ÿ[ e1/2CupFresh Ginger Root -- peeled and chopped(ÿ= P4LargeGarlic Cloves -- chopped6ÿY”2LargeJalapeno Peppers -- seeded and chopped!ÿ//2LargeOnions -- chopped'ÿ;91LargeGreen Pepper -- chopped!ÿ/¢2LargeMangos -- chopped#ÿ1×3PoundsPeaches -- choppedÿ  spinachÿ #gGreen beansÿ )N1CupChopped Onionsÿ=-á1CupSeedless Raisins7ÿ<Yz4QuartsPeaches Or Pears -- peeled and choppedÿ;!¹1tablespoonbutterÿ:1cupwaterÿ9!ý1cupplum juiceÿ8!h1tablespoonflourÿ7H1cupsugar)ÿ6#32tablespoonswhite mustard seeds$ÿ5+¦1/2teaspoonground allspice"ÿ4' 1/4teaspoonground clovesÿ3ä1teaspoonturmeric"ÿ2+ 1teaspoonground cinnamonÿ1#H4tablespoonssugarÿ01cupwaterÿ/÷4cupsvinegarÿ.'¹1/4cuppickling saltÿ- /2onionsÿ, /L2sweet red peppers -§r„é-8Œ" + /Peach Chutney 1Condiment0:15In a large saucepan, combine all ingredients. Bring to a boil.NOTES : Chutney makes a delicious addition to your holiday buffet or ethnic meal.Œ! +  ]Peach Chutney 2Condiment0:00In large pan add all except spices. Stir over high heat to a hard boil.NOTES : Delicious with chicken and lamb.jŒ + { #Peach Chutney 3Condiment0:00In a large saucepan, combine all ingredients. Bring to a boil. Reduce and simmer, stirring frequently for 45 minutes.NOTES : Good serve with: meats and poultry or spread on warm crusty rolls.‚1Œ + „! Peach Chutney 4Condiment0:00Put the finely chopped onions into a saucepan with half the vinegar and simmer until nearly soft. Add the chopped peaches, dried fruit, spice (tied securely in a muslin bag), salt, ground ginger, and just a little more vinegar (enough to stop mixture from burning).VŒ + m Peach Chutney 5Condiment0:00Mix all ingredients together in wide bottom pan. aÖ³–~b?$ ñß…bG輜hM) 佚yaÿd!¦1CupRaisinsÿc)!N1/3CupChopped Onions ÿb/!×4CupsPeaches -- cut up$ÿa A ùAlmond Slivers -- optional"ÿ`'  1/4TeaspoonGround Clovesÿ_ $1/4TeaspoonCinnamon!ÿ^% »1/2TeaspoonCurry Powderÿ] ¦4OuncesRaisins1ÿ\E ˜4 1/2OuncesCrystallized Ginger -- dicedÿ[ 3 ˜Candied Orange Peel)ÿZ= ¹4OuncesCandied Lemon Peel -- orÿY ÷3/4CupVinegarÿX H1CupSugar,ÿWI L1CanPeach Slices -- drained,cut upÿVH1 3/4CupsSugar ÿU'½1TeaspoonGround GingerÿTÖ1TeaspoonSalt!ÿS)}1TeaspoonPickling Spice+ÿRAV2OuncesDried Fruit -- or currantsÿQ÷3/4CupVinegarÿP/1PoundOnionsÿO×3PoundsPeaches ÿN-á1/2CupSeedless RaisinsÿMÖ3/4TeaspoonSaltÿLH3/4CupSugarÿK%ˆ1CupWine Vinegar ÿJ!#Í1TablespoonLemon Juice'ÿI5 M1TeaspoonLemon Peel -- grated KÛ½¡†hK'óÓµa=øÞ³€`E!ܳ‹kK€!#÷1TablespoonVinegarÿ'#1QuartWater -- plus%ÿ~5#×3PoundsPeaches -- underripe&ÿ} E"!Slivered Almonds -- optional"ÿ|'" 1/4TeaspoonGround Clovesÿ{"$1/4TeaspoonCinnamon!ÿz%"»1/2TeaspoonCurry Powderÿy"¦4OuncesRaisinsÿx 3" ˜Candied Orange Peel0ÿwK"¹4OuncesCandied Lemon Peel -- diced, or(ÿv3"˜4 1/2OuncesCrystallized Gingerÿu"÷3/4CupVinegarÿt"H1CupSugar,ÿsG"×5CupsPeaches -- peeled and chopped!ÿr1!×4CupsPeaches -- chopped,ÿqE!Œ1/4CupPreserved Ginger -- slivered"ÿp'!½1/2TeaspoonGround Gingerÿo!1/2TeaspoonClovesÿn!$1/2TeaspoonCinnamonÿm!Z1TeaspoonAllspiceÿl! ƒ1BoxCerto!ÿk!%!u1TablespoonMustard Seedÿj!!¿1SmallRed Pepperÿi#!ÿ2/3CupBrown Sugarÿh!H4 1/2CupsSugarÿg!!Ö1TablespoonSaltÿf#!Í1/4CupLemon Juice"ÿe1!42/3CupWhite Wine Vinegar ppRÿûpŒ( 9 ? Mild Chili Magic BlendCondiment0:00Mix well.|This will keep well for a year in an airtight jar.|Possum Kingdom Lake Cookbook‚Œ' G ƒ# California Chef's Pizza BlendCondiment0:00Put all ingredients in a blender, not a food processor, and blend until finely ground.|Store in a shaker jar.|Good for vegetables, pizza or pasta sauce.|This will keep well in an airtight jar for a year.PŒ& ' e Carrot RelishCondiment0:00Salt carrots and cook until done; set aside.:Œ% + 5 Coconut ChutneyCondiment0:00Mix all ingredients.]Œ$ % ‚ Creole SauceCondiment0:00Simmer green pepper and onion in butter or margarine until soft. Add mushrooms and tomatoes, simmer about 5 minutes. Add brown sauce and bring to a boil. Season with salt and pepper. Œ# ' [ Peach ChutneyCondiment0:00Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water, peel. XÏ«’qT:ÓªŠfEýÞºoJ#ýج•zX€#& ‚1teaspoondry mustard€&Ö1teaspoonsalt€&H1cupsugar(€;&91mediumgreen pepper -- chopped!€-&J1mediumonion -- chopped"€/&<2poundscarrots -- sliced#€3%Á1PinchSaffron -- optional!€%%)1/2TeaspoonChili Powder€!%÷1TablespoonVinegar'€5%[1TeaspoonLemon Rind -- grated €+%J1MediumOnion -- grated€)%x1CanCoconut Flakes€ +$salt and pepper'€ ?$T1cupbrown sauce -- see recipe€  1$"2tomatoes -- sliced € -$ß1/4cupsliced mushrooms€ #$¹2tablespoonsbutter%€ 7$J1smallonion -- chopped fine/€#?$C4tablespoonschopped green bell pepper0€ W#á1Cinnamon Stick -- broken in 3" pieces€#6WholeCloves€# w1/4TeaspoonMace€'# œ3/4CupWhite Vinegar€#µ3/4CupHoney €-#á3/4CupSeedless Raisins-€K#%1CupFirmly Packed Light Brown Sugar >ÝÁ uO*ýÖ²Œc;íÇ¢|V&㽎d>"€3#%*^2tablespoonsonion powder&€2/)L3/4teaspoonground red pepper+€13)°1 1/2teaspoonsground black pepper"€0!') 1tablespoongarlic powder€/!)Ö1tablespoonsalt"€.#%))3tablespoonschili powder,€-!;(1tablespoonsalt substitute or salt"€,!'( 1tablespoongarlic powder"€+!'(g1tablespoondried oregano!€*!%(T1tablespoonground cumin"€)#%()2tablespoonschili powder"€(!#' ‚1/2tablespoondry mustard$€'!''½1/2tablespoonground ginger$€&!''g1/2tablespoondried oregano%€%!)' -1/2tablespoondried marjoram"€$!'' 1tablespoongarlic powder €#!#'"1tablespoondried basil#€"!)'a1tablespoondried rosemary)€!!5'ú1tablespoontoasted sesame seeds!€ !%'å1tablespoononion flakes"€5&Â1can(8 oz.) tomato sauce'€5&P1teaspoonworcestershire sauce€'& œ3/4cupwhite vinegar€&ß1/2cupcorn oil€%& Õ1teaspoonblack pepper ?XG7?tŒ, ; ƒ Herb 'n Lemon SeasoningCondiment0:00Combine all ingredients.|Refrigerate in covered container.|To use, sprinkle as desired over meat, poultry, or fish before broiling or baking.|Makes about 2 Tablespoons.|Possum Kingdom Lake Cookbook‚ Œ+ 1 ƒQ Hot 'n Spicy BlendCondiment0:00Combine all ingredients and mix well.|Spoon into a shaker with large holes or store in a small dish with a plastic lid.|Makes about 1/3 Cup.|Use on meat, poultry, fish, vegetables, soups or salads.|Possum Kingdom Lake Cookbook‚ Œ* 3 ƒQ Saltless Season AllCondiment0:00Combine all ingredients and mix well.|Spoon into a shaker with large holes or store in a small dish with a plastic lid.|Makes about 1/3 Cup.|Use on meat, poultry, fish, vegetables, soups or salads.|Possum Kingdom Lake Cookbook$Œ) 5 } Taco Seasoning BlendCondiment0:00Combine all ingredients. Store mixture in an airtight container up to 1 month. Use with beef or chicken.|Yield 1/3 cup :ÚºŽfF'دŠg>íÉw=&þߺ”n:0€LC-ó1/2teaspoongrated orange peel -- dried"€K#%-(2tablespoonsthyme leaves"€J#%-}2tablespoonsbasil leaves!€I##- 52tablespoonsdill leaves€H,¦1/4teaspoonpepper$€G+,¦1/4teaspoonground allspice€F !,-- crushed6€EO,g1/2teaspoondried oregano -- or basil leaves,"€D', 1/2teaspoongarlic powder(€C5,•2teaspoonsdried parsley flakes €B 9, —Grated peel of 1 lemon%€A'+ 1 1/4teaspoonsgarlic powder$€@%+T1 1/4teaspoonsground cumin%€?'+ö1 1/4teaspoonsground pepper€>%+»1teaspooncurry powder!€=!%+^1tablespoononion powder%€<!-+ G1tablespoonpowdered mustard'€;#/+€2tablespoonssavory -- crushed €:#*1/2teaspooncelery seed€9*¦1/2teaspoonpepper€8!*…1tablespoonparsley$€7%*(1 1/4teaspoonsthyme leaves(€6-* G1 1/2teaspoonspowdered mustard€5!*¶1tablespoonpaprika"€4!'* 1tablespoongarlic powder ññ‚ Œ- / ƒQ Herb Garden BlendCondiment0:00Combine all ingredients and mix well.|Spoon into a shaker with large holes or store in a small dish with a plastic lid.|Makes about 1/3 Cup.|Use on meat, poultry, fish, vegetables, soups or salads.|Possum Kingdom Lake Cookbook fÚ¸™tRñÕ¼›jG"øߨ] ÷Ü»f€e0Ö1teaspoonsalt€d0H1teaspoonsugar€c!0 Y1/4cuplime juice€b'01/2cupvegetable oil€a0¦1/2cupraisins%€` A0®2avocados; peeled & chopped9€_Y/K1teaspoon(1 to 3) Asian chile paste with garlic€^!/ g1tablespoonsoy sauce%€]9/1largegarlic clove -- minced3€\I/91/2teaspoon(1/2 to 1) Chinese hot mustard€[/g1cupketchup&€Z#-/H2tablespoonsred wine vinegar!€Y##/ÿ2tablespoonsbrown sugar€X#.x2teaspoonsorange zest-€W=.k1/4teaspoonnutmeg -- freshly grated€V.$1/2teaspooncinnamon€U.1/2cupwater€T.H1 1/2cupssugar#€S5.:2cupscranberries -- fresh6€R#M.!2tablespoonsorange juice -- freshly squeezed€Q!. 12teaspoonscornstarch!€P)-î1teaspoonoregano leaves€O-¦1/8teaspoonpepper€N#-1teaspooncelery seed"€M#%-^2tablespoonsonion powder Ü܆ Œ. 7 ‰a‚ Fresh Cranberry SauceCondiment0:00Mix together the orange juice and cornstarch in a small bowl and set aside.|In a saucepan add the berries, water, sugar, spices, and orange zest. Bring to a boil and simmer for about 5 minutes, or until the cranberries are tender. Return the mixture to a boil and add the orange juice and cornstarch slurry. Stir well while simmering for another 3 minutes or so.|This sauce is good warm or cold and can go in any number of directions from this point. Add a bit of fresh thyme and black pepper for a more savory version. For a dessert sauce, add other fruits, such as pears, or walnuts for crunch. Experiment and enjoy!Source#Cooking With MasterCook November 1999|Description#Okay, I know this is pretty basic, but hardly anyone makes it, and|Yield#3 cups ×Î×sŒ0 9 ƒ Avocado and Raisin DipCondiment0:00Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.‚.Œ/ k/ƒ5 Asian Hot Grill Sauce for Chicken, Beef or PorkCondiment0:00Sauce & CondimentCombine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat.|Stir in chile paste. Makes 1 1/4 cups.|To use: Brush on chicken, beef or pork while grilling.S(Internet Address)# ^Ò¿¢ŒY3ïÈš€L/ú㼘pV2ãÄ}^€#3µ6tablespoonshoney€~3°1/4teaspooncayenne#€}33“1/2cupmargarine or butter€|#3Í1/3cuplemon juice€{'3‡1/3cupcider vinegar*€z#53P3tablespoonsWorcestershire sauce €y#3 À1/2teaspoongarlic salt€x3x1/2cupcatsup$€w%3 Õ1 1/2teaspoonsblack pepper €v%3)5teaspoonschili powder#€u%%331(16 ounce) ctomato paste€t31cupwater1€sE24 1/2ouncescanned chopped green chilies€r2Ö1/2teaspoonsalt0€qM291/4cupfresh cilantro -- loosely packed€p2´1clovegarlic*€o G2 1/2purple onion, whole -- halved#€n32=1largetomato -- quartered"€m+1 1teaspoonground cinnamon€l!1H1tablespoonsugar"€k+1ñ1teaspoonvanilla extract/€j%=1y1(14 ounce) csweetened condensed milk€i1@1cupmilk€h#1 »1cupcooked rice€g 14eggs*€f70 Œ1/4teaspoonfreshly ground pepper €/€+Œ2 # ‚ Texas SalsaCondiment0:00Position knife blade in food processor bowl; add first 5 ingredients. Process until chopped. Add chilies; pulse once or until combine.ƒMŒ1 1…M Cinnamon Rice FlanCondiment0:00DessertBeat eggs in large mixing bowl. Add rice, milk, condensed milk, and vanilla; mix well. Pour into 8 greased individual custard cups. Combine sugar and cinnamon; sprinkle on top.|Set cups in large baking pan; pour 1 inch hot water into pan. Bake at 350 degrees 40 to 45 minutes, or until knife inserted near center comes out clean. Serve warm or chilled.S(Internet Address)#www.usarice.com|Source#The Rice Council 66ƒFŒ3 1-ƒ]‚S 6666 Soppin' SauceCondiment0:10Sauce & MarinadeCombine all ingredients in a medium sauce pan.|Bring to a boil, reduce heat and simmer one hour, stirring occasionally.|If used as a basting sauce, baste meat with sauce when almost done. Can also be served as a sauce with the meal.S(Internet Address)#http://www.txbeef.org|Source#The Texas Beef Council|Description#This sauce can be served with the meal or used as a basting sauce.|Yield#6 cups QÛ¾¡‚X2 óÔ«„_8úÒ¤{X+ײ…Q0#A62tablespoonsfresh dill weed -- chopped)!56|1tablespoonlemon zest -- grated!/6¥1/4cupfresh lemon juice(35°1/4teaspoonground black pepper$55[1/3cupminced fresh parsley)?51/4cupdrained and minced capers#5ÿ3tablespoonsolive oil%!-5 _1tablespoonbalsamic vinegar*#54ú2tablespoonstoasted sesame seeds$+4 1/4teaspoonground turmeric!##4ü2tablespoonscoarse salt  #4SESAME SALT# )4î1/4teaspoonoregano leaves! %4Ý1/2teaspoondried chives# )4{1/2teaspoondried tarragon% 14ð1teaspoondried basil leaves#4ü1/4cupcoarse salt #4(HERBED SALT"'4 1/4teaspoongarlic powder")4 %2teaspoonsdried dillweed&14µ2teaspoonsdried onion flakes#4ü1/4cupcoarse salt +4ONION DILL SALT3Ö1/2teaspoonsalt!##3ÿ6tablespoonsbrown sugargU‘U[agmsy…‹‘—£©¯µ»ÁÇÍÓÙßåëñ÷ý !'-39@GNU\cjqx†”›¢©°·¾ÅÌÓÚáèïöý  '.5<CJQX_fmt{‚‰—ž¥¬³ºÁÈÏÖÝäëòùc÷nhø jø%lø>oøWqøpuù xù'zùC|ùcúú†ú8‹úRŽúm’û •û"˜û?šû_ûy¢ü¤ü.§üI«üd¯ü~³ýµý2·ýNºýk¼þ½þ!Àþ<ÂþWÃþsÅÿÇÿ+ÊÿHÌÿd̀πЀ3Ò€LÔ€e×€ÚÞ1áJäfæ‚ë‚ï‚:ò‚Wö‚søƒûƒ,þƒFƒaƒ}„ „:„X„u……0…L …k"† &†%)†B+†^0†x3‡7‡0:‡K=‡fAˆEˆGˆ7KˆRMˆkP‰ S‰#V‰=Z‰U^‰paŠ eŠ)hŠEkŠ`nŠzq‹t‹2w‹Ny‹h|Œ~Œ€Œ7‚ŒQ„Œk†‰‹9ŽS ‘‚|Œ5 ? ‚S‚ ]Caper-Parsley VinaigretteCondiment0:05TO PREPARE: Mix all ingredients in a small nonreactive bowl.|TO SERVE: Spoon a portion of Caper-Parsley Vinaigrette over the beef or meat of your choice and serve.Cuisine#Italian|Description#A very simple, lively accompaniment to smoked meats.|Yield#3/8 Cup|Source#Cook's Magazine June 1990NOTES : Best with razor-thin sliced meat„kŒ4 ' ‚]…QPopcorn SaltsCondiment 0:00Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds. Store in shaker.S(Internet address)#http://www.presto-net.com/index.html|Source#National Presto Industries|Yield#1/4 cupNOTES : The good news about popcorn is it's good for you and non-fattening. Popcorn contains protein and vitamin B1. Plain popcorn, hot air popped, has only 25 calories a cup. But if you like your popcorn with a topping, don't despair. Here are three fast, easy, and low calorie spice-and-salt seasonings that will put punch, and not pounds, into popcorn ¡S¡….Œ7 S †I‚-Cauliflower Cheddar Sandwich SpreadCondiment0:30Steam cauliflower until tender but firm, about 4 minutes. Sauti onion in butter until light golden, add grated carrot and sauti for 1 minute more. Stir all ingredients together and salt and pepper to taste. Chill for about 15 minutes and spread on crackers or toasted bread. Or don't chill and spread on toast and place under a broiler for 3 or 4 minutes until golden and cheese bubbles.Description#Steamed cauliflower, sautied onion, cheese and sour cream make up|Yield#1 1/4 CupsNOTES : The sunflower seeds are optional, but add a nice texture and flavor if you have them around. Sautied mushrooms are another nice addition)Œ6 3+o Lemon Dill DressingCondiment0:15Salad DressingsBeat all ingredients together until well blended.Serving Ideas: Perfect dressing for Middle Eastern Sandwiches. QãÆ™tW1ûÏ«—|>öǧˆ\= êÆ¢}Q(1;9š1mediumturnip -- cut in chunks!0/9À2smallparsnips -- diced /-9<3smallcarrots -- diced .!#8©1tablespoonheavy cream-!!8K1tablespoondry sherry,,%78d1(10 ounce) pwhole toasted almonds+%81dashwhite pepper(*38ù1/4teaspoontarragon -- crushed)!8Ö1/4tablespoonsalt(#8¹2tablespoonsbutter+'?8`1/2poundfresh mushrooms -- halved&#8´1small clovegarlic$%18J1/2smallonion -- quartered:$!W7½1tablespoonsunflower seeds -- toasted (optional)#7¶1pinchpaprika" 7¦Pepper !#!7û2tablespoonssour cream( =7 @1/2cupCheddar cheese -- grated2#E7Ä2tablespoonsgrated carrots -- (optional)"!'7 ê1tablespoonminced onions7¹1teaspoonbutter!37É1cupchopped cauliflower)56æ1/2teaspoondill seed (optional)6ÿ3/4cupolive oil6Ö1/4teaspoonsalt FF‡6Œ8 ;‹5‚_ Elegant Vegetarian PateCondiment0:00AppetizerIn food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. Melt butter in medium skillet; add onion, garlic, mushrooms, salt tarragon and pepper.|Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tablespoons. Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth.|Add reserved 2 tablespoons chopped almonds; process with on-off bursts. Cover and chill... Mound pate on serving plate. Garnish with remaining 2/3 cup almonds. Makes about 1-1/2 cups.S(Internet Address)#www.mushroomcouncil.com|Source#The Mushroom Council|BLENDER INSTRUCTIONS#Follow instructions above, using electric blender to chop and grind almonds. rr‡ Œ9 -Œ[y A Lucky AccidentCondiment0:00SoupsPut 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and|tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours.|Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids. Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that.Source#The Searchable Online Archive of Recipes (SOAR) ;ܬƒe6ùÚ v.ûÓ´Ÿ|e<åɤ‚[;J)< ¶1CupFiltered Water#I7<÷1CupRaw Cashews -- soakedH 5;wgarlic salt to taste!G 9;µ2jalapeno chile peppersF;P1bunchcilantro'E E;?1avocado -- peeled and pitted(D G;Þ1red onion -- coarsely chopped%C A;ô2kiwis -- peeled and slicedB ; îsegmentedA 5;^1orange -- peeled and@ ;=1tomato?:k1/2teaspoonnutmeg$>+: 1/2teaspoonground cinnamon/=A: ´1/2teaspoonorange extract -- optionalD<#a: 1 1/2tablespoonsamaretto flavored liqueur or espresso coff&;#-:o2tablespoonsgranulated sugar6:S:™1 1/2cupsmascarpone cheese (about 12 ounces)9 /9black peppercorns"8 =9 ·fresh rosemary and thyme7 9 º1bay leaf+6%59…1small buncparsley -- flat-leaf5%931cantomato paste%4;9"1cantomatoes -- with liquid,3E9J1largeonion -- stuck with 2 cloves 2+9I2stalkscelery -- diced %%‡WŒ: AŒ}S Amaretto-Mascarpone FondueCondiment0:05Side DishFor dipping : Grilled or broiled peaches, nectarines and pears.|In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes.|Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit.|For grilled fruit : 9 firm ripe peaches, nectarines or pears 1/2 cup butter (1 stick), melted.|Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter.|Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.S(Internet Address)#http://www.ilovecheese.com/|Source#American Dairy Association|T(Cook Time)#0:05 ùÈùKŒ< 3)‚1 Cashew Cream CheeseCondiment0:00Dips & SpreadsSoak cashews in water overnight. Pour half of the water into blender and slowly add cashews. Season with herbs. Chill for a few hours to thicken.„4Œ; + „U ƒ]Fruit Salsa DipCondiment0:00In a food processor, place tomato, orange, kiwis, red onion, avocado,|cilantro, and jalapeno chile peppers. Process using pulse setting until|finely chopped but not quite smooth. Transfer to a medium bowl, and|garnish with desired amount of garlic salt. Serve with tortilla chips or crackers.Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates UÏ«’iBðÊ¢s^:ìÜ¿–o@ÿïÝ©jUf ? N1bananae >¶Paprika d >šORc>°1DashCayenne0bM>¯1/4CupGreen Onions -- minced (garnish)a >³Dill ` >šor_>ˆ1TeaspoonBasil!^)> ¶1 1/2CupsFiltered Water+]G>81CupCucumber -- peel, seed, slice#\3>Þ1/4CupRed Onion -- minced%[7> o1/2CupBell Pepper -- mincedZ +>ºVegetable Juice Y >šORX%>1 1/2CupsTomato Juice'W;>91/2CupGreen Pepper -- chopped V->´1CloveGarlic -- halvedU >zchopped+TG>81CupCucumber -- peeled, seeded, &$S5>Þ1/4CupRed Onion -- chopped"R3>"2CupsTomatoes -- chopped%Q C=Salt and pepper -- to taste%P-=•1/2teaspoonthyme -- crushed#O3=1/4cupbutter or margarine%N#+=J2tablespoonsonion -- mincedM=µ1/4cuphoney L#!<Ô2TablespoonsFresh Dill-K#;<¿2TablespoonsHerbs -- of your choice ¹|¯¹rŒ? 9i' Banana Sandwich SpreadCondiment0:00SandwichMash a banana with a fork. Mix with 1/2 cup peanut butter. Thin with a little mayonnaise for easier spreading.S(Internet Address)#http://aboutpeanuts.com/|Source#Virginia Carolina PeanutsIŒ> )‚I Fresh GazpachoCondiment0:00SoupsPut first 5 ingredients into a food processor and puree. Transfer to a large bowl. Stir in remaining ingredients and chill for several hours before serving.ƒŒ= K ƒo; Honey Herb Sauce for VegetablesCondiment0:00Combine all ingredients in a small saucepan and bring to a boil; cook 2|minutes. Toss with vegetables of choice such as: peas, zucchini, spinach,|broccoli, green beans, etc. Serve over couscous as a vegetarian entrie or|alone as a side dish.S(Internet address)#http://www.honey.com/|Source#The National Honey Board|Yield#2/3 Cup Dß¾‘fN#þßÀžn> 溕|V,ãÁ|\D‚ DE2egg yolks)DV1cuppowdered sugar~%D 7ouncesalmond paste }1D¹1cupbutter -- softened| 5CZconfectioners' sugar{+CY1cupalmonds; ground$z/Ch2 1/2cupsflour; unbleached&y)Cg1 1/2teaspoonsalmond extract"x+Cñ1teaspoonvanilla extractwCH3/4cupsugar!v3C1cupbutter or margarine(uAB¯1cupsemi-sweet chocolate chips"t'B -1/2teaspoonbaking powder.sCBµ2 1/2cupsall-purpose flour -- sifted,r?Bf1 1/2cupspecans, chopped fine -- *,qEBÿ3/4cupbrown sugar -- firmly packedp-B¹1cupbutter -- meltedo#A 3/4cupApple Cidern#Aÿ1poundBrown Sugar!m-Ao2poundsGranulated Sugar'l9A3quartsUnsweetened Applesaucek !@õMayonnaise'j;@1/4cupchopped roasted peanuts)i#3@¦14 1/2 ouncechopped ripe olivesh!?õ1teaspoonmayonnaiseg'?f1/2cuppeanut butter \ Ë\‡bŒB   AcornsCookie0:00* divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookiè‚>ŒA %‚W iApple ButterCondiment 0:00FruitsStir applesauce, sugars, and cider together and cook in a slow oven (325 deg F ) for 3 hours, stirring occasionally.|Add spices. Return to oven and cook 1 hour more.NOTES : The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauceoŒ@ 1k' Nutty Olive SpreadCondiment0:00SandwichMoisten olives and peanuts with enough mayonnaise to make spreadable; makes pretty, open face party sandwiches.S(Internet Address)#http://aboutpeanuts.com/|Source#Virginia Carolina Peanutse shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate. Yield: 3 dozen. Peggy Mellody, co-author, In the Chips: The Complete Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA ŠCŠ‰-ŒD K ‘ Almond Logs Dipped In ChocolateCookie60:00Preheat oven to 350 degrees; line cookie sheets with parchment paper. In a large mixer bowl, combine the butter and almond pêƒ9ŒC - †5 Almond CrescentsCookie0:00Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crescents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crescents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.aste. Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Add the powdered sugar, egg yolks, almond extract and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the flour and scraping the bowl often, for 1 to 2 minutes until well mixed. Place the dough in a pastry bag with a 1/2-inch opening. Pipe onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake for 13 to 17 minutes, or until the edges are very lightly browned. Cool completely on parchment paper. In a 1-quart saucepan, melt the chocolate chips and shortening over low heat, stirring often, for 5 to 8 minutes until smooth. Remove the cooled cookies from the parchment paper and dip the ends or the tops in the chocolate and then in the almonds. Place on waxed paper until set. Penny Halsey (ATBN65B).|Nutrition Analysis: 110 calories, 2g protein, 10g carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium. TÛ³yN+éÌ£|`:ÿãɱkP-þÔ®˜lT‚GH2cupssugar(‚ GGW1recipe almond paste -- above‚ G ¹cookies:"‚)Gg2teaspoonsalmond extract&‚9GÚ1/4cupegg whites -- unbeaten+‚=GV1 1/2cupspowdered sugar -- sifted‚-Gè2cupsblanched almonds‚ 'G almond paste:‚+F2cupschocolate chips ‚!#Fˆ1tablespoonbaking soda‚Fh3cupsflour‚FÏ6cupsoatmeal‚Fd3cupsmargarine‚#Fÿ3cupsbrown sugar‚E¤1/4teaspoonsoda"‚ 'E -1/2teaspoonbaking powder‚ Eh1 1/2cupsflour#‚ %%E 18 ounces canalmond paste%‚ -ER1/2teaspoonalmond flavoring‚ E¹1 1/2cupsbutter‚EH1cupsugar'‚?DY1cupalmonds -- finely chopped‚!!Ds1tablespoonshortening'‚?DŽ1cupsemisweet chocolate chips‚ D ”topping: ‚/Dµ2cupsall-purpose flour$‚+Dñ1/2teaspoonvanilla extract!‚)Dg1teaspoonalmond extract „:ŒE ' ˆ= Almond CookieCookie0:00Cream butter, sugar, and almond flavoring until light and fluffy. Add egg and almond paste and beat thoroughly. Add sifted dry ingredients and beat until well blended. Chill dough for about 2 hours.Form into balls, shaping with palms of hands. Use 1 level teaspoon of dough for 1 cookie. Place on ungreased cookie sheet and press gently with small fruit glass which has been dipped in granulated sugar. Bake at 350 until delicately browned, about 12 minutes.|NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor. ¢¢„ZŒF 1 ˆs Aggression CookiesCookie 0:00Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some aggressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them. --…OŒG 9 ŠU Almond Paste MacaroonsCookie<0:00For the Almond Paste, grind the almonds through the finest blade of a food chopper. Then grind twice again. Mix in the powdered sugar. Blend in the egg whites and almond extract. Mold into a ball. Place in a tightly covered container and refrigerate for at least 4 days to age. Makes 1 pound. Preheat oven to 325 degrees. Soften the almond paste with your hands and work in the sugar, salt, flour, powdered sugar and egg whites. Drop by teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie sheets. Pat the tops lightly with fingers dipped in cold water. Bake for 18 to 20 minutes, or until set and delicately browned. Remove from the paper. E㵉_G/ò˧ƒkR;$õά~Y1óàÁ™dE‚:K$1teaspooncinnamon‚9KÖ1/4teaspoonsalt‚8Kh2cupsflour$‚77Kÿ2cupsbrown sugar -- packed‚6#K2tablespoonswater‚5 K4eggs‚4)Jq2cupsflaked coconut‚3JÖ1/2teaspoonsalt$‚2/Jµ1 1/2cupsall-purpose flour!‚1)Jg1teaspoonalmond extract‚0 J 1Egg‚/!Js1cupshortening‚.-Jo1cupgranulated sugar#‚-)Ig3/4teaspoonalmond extract+‚,GIY1cupalmonds -- chopped or crushed‚+IÖ1dashsalt‚*IH1cupsugar‚) !IÚ2egg whites‚(Hh5cupsflour ‚'#!Hf3tablespoonsanise seed ‚&'H -1teaspoonbaking powder#‚%+Hñ2teaspoonsvanilla extract!‚$'H)1/4teaspoonanise extract‚#H4largeeggs‚"HH2cupssugar‚!H¹1cupbutter&‚ 9GÚ2/3cupegg whites -- unbeaten(‚=GV2/3cuppowdered sugar -- sifted*‚#5Gz4tablespoonscake flour -- sifted‚GÖ1/4teaspoonsalt ¢Ï¢‚)ŒI  „% AmarettiCookie0:00Beat egg whites until frothy. Slowly add sugar and salt. Beat until quite thick. Fold in almonds and almond extract. Teaspoon onto a buttered and floured cookie sheet; let sit for 2 hours. Then bake at 350 degrees until pale brown (about 12 minutes). Very light!„-ŒH - ˆ Anise BiscotchosCookie00:00With an electric mixer, cream butter and sugar until smooth. Add eggs, one at a time, beating after each addition. Add the anise and vanilla, blending thoroughly. When the batter is light and fluffy, add baking powder and anise seed and mix well. Add flour, one cup at a time, blending after each addition.|Wrap in wax paper and refrigerate 6 to 8 hours. Shape into walnut-size balls, and place 2 inches apart on a greased cookie sheet. Bake in a preheated oven at 400F for 15 minutes or until cookies are golden. j‚XŒK + „u Gumdrop CookiesCookie0:00Cookies. Beat eggs with water until light; add sugar and mix well. Add sifted dry ingredients. Stir in gumdrops and nuts; bake in 9x13-inch pan in moderate oven, 350 degrees, 25 minutes. While warm spread with Orange Butter Frosting. Cool and cut in squares.|Orange Butter Frosting. Combine ingredients.ƒŒJ + …i Hedda's CookiesCookie0:00Cream together sugar, shortening, egg and almond extract.|Add flour and salt and mix well.|Fold in coconut.|Shape into one inch balls.|Place on ungreased cookie sheet.|flatten with fork.|Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges.|Makes about 5 dozen cookies.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98 KÖ²”zT+ÞǪ”iL1òÔ£tR:÷Ó¾šgK‚WNÄ1/2cupmolasses/‚VKN1/2cupbutter or margarine -- softened ‚U-No1/2cupgranulated sugar‚T M spices* ‚S'M -1teaspoonbaking powder‚RMÖ1teaspoonsalt$‚Q/Mh3 1/2cupsflour,all-purpose‚P M 1egg,large‚O)MÄ1/2cupmolasses,light+‚NCMÿ2/3cupbrown sugar,light -- packed-‚MKM¹1cupbutter,or margarine -- softened‚L%LŠ1cupchopped nuts‚K#L¸1cuprolled oats‚J-L–1cupcut-up gum drops‚ILÖ1teaspoonsalt‚HL¤1/2teaspoonsoda‚GLh2cupsflour‚F L2Eggs‚ELÂ1Cuplard‚D#Lÿ1cupbrown sugar‚CLH1cupsugar"‚B#%K!2tablespoonsorange juice#‚A =K^1orange -- grated peel of%‚@ AKs1egg yolk -- may be omitted"‚?5KZ1cupconfectioners' sugar‚>K¹1/4cupbutter‚= -Kkbutter frosting- ‚<1KÞ1cupwalnuts -- chopped&‚;=K[1cupgumdrops -- cut in small [›[Œ4ŒM / ˜) Gingerbread BearsCookie 0:00*Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar and molasses until light and fluffy. Add egg and remaining ingredients. Beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Shape dough into a ball, wrap tightly with plastic wrap and chill 3-4 hours. 2-Lightly grease 2 large cookie sheets, turn oven to 350. On lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch thô‚aŒL - … Gum Drop CookiesCookie0:00Cream together sugars and lard. Beat in eggs.|Sift flour, soda and salt together. Add to egg mixture.|Add rest of ingredients and mix well.|Drop by teaspoon on greased cookie sheet.|Cook at 350 degrees about 12 - 15 minutes.|YIELD: 5 dozen|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98ick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many cookies as you can; reserve trimmings. With pancake turner, carefully place cookies on cookie sheets. Bake for 12 minutes or until edges are light brown. Remove to wire racks to cool. Repeat with other half of dough and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just until mixed. Turn speed to high and beat until stiff. Divide dough into small bowls and tint each with food coloring of your choice. If necessary, add a little water for spreading ease. Keep all bowls covered with plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed paper lined cookie sheets. With small and medium artist's brushes, paint the cookies. Allow cookies to dry completely, about 2 hours. Store in tightly covered containers. First Place winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar county fair 1993. Jo Anne Merrill åÅå\ŒO ) ‚ Ginger CookiesCookie0:00Chill dough.|Roll in small balls. Shake in bag of sugar to coat.|Bake in 350 degree oven for 12 to 15 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster & SNT on 4/9/98„7ŒN 1 ˆ- Ginger-Pecan ChewsCookie0:00Preheat oven to 375 degrees. Mix the sugar, margarine, molasses, crystallized ginger and egg in a large bowl. Stir in the flour, ground ginger, baking soda and salt. Stir in the pecans. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Press a pecan half in the center of each cookie, if desired. Bake for 12 to 14 minutes, or until almost no indentation remains when touched in the center. Immediately remove from the cookie sheets. Cool on wire racks. Makes 2 1/2 to 3 dozen. eШ–rN* èб–yH-â»qX< íÊ«Œe#‚s)P1/2teaspooncloves; ground‚rP 1/2teaspoonginger‚qP$1teaspooncinnamon‚p#Pˆ2teaspoonsbaking soda‚oPÖ1/4teaspoonsalt.‚nCPh2 1/2cupsflour; unbleached, unsifted‚mPÄ1/4cupmolasses‚l !P 1egg; large(‚kAPÿ1cupbrown sugar; firmly packed‚j!Ps1/4cupshortening#‚i3P1/2cupbutter or margarine‚h)Oœ1/4cupblack molasses‚g O 1Egg‚fOH1cupsugar‚e )O-- half crisco-‚dGOs3/4cupshortening -- half butter and‚cOÖ1/2teaspoonsalt‚bO¤1teaspoonsoda‚a!O 1tablespoonginger‚`Oh2cupsflour!‚_/Nf1/2cuppecans -- chopped‚^NÖ1/2teaspoonsalt ‚]#Nˆ1/2teaspoonbaking soda ‚\'N½1teaspoonground ginger ‚[/Nµ2cupsall-purpose flour‚Z N 1egg$‚Y CN--2.7 ounces, about 1/2 cup,‚XIN˜1jarcrystallized ginger -- chopped ÿjŒQ ? ƒ Geraldine Ice Box CookiesCookie0:00Mix ingredients in order given. Mould into rolls, chill for 2 hours. Slice thin and sprinkle a little flour on waxpaper. Place on cookie sheet and bake at 300 degrees until light brown.ƒ}ŒP K ‡ Gewurzplatzchen (Spice Cookies)Cookie0:00Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. P×¹š‡kG* å¿—€YAûÌ ‡\J, åÈ•iPƒTf3cupspecans(ƒ=SU3/4cupmacadamia nuts -- halved/ƒ ASm6 1/2ounceswhite chocolate -- choppedƒ SÖ1/4teaspoonsalt ƒ #Sˆ1/2teaspoonbaking sodaƒ /S1cupall purpose flourƒ S1teaspoonvanillaƒ S 1egg'ƒ;S =1/3cupbrown sugar firm packedƒSH1/3cupsugar(ƒ=Sõ1/2cupunsalted butter softened+ƒAR6ounceschocolate chips,semi-sweetƒ#Rˆ1teaspoonbaking soda ƒ/Rh2cupsflour,all-purposeƒR2largeeggs#ƒ7Rÿ1cupbrown sugar -- packed‚RH1cupsugar$‚~9Rf1cuppeanut butter, crunchy"‚}5R¹1cupbutter, or margarine#‚|5Q2cupsnuts -- chopped fine‚{Q1teaspoonvanilla‚zQÖ1/2teaspoonsalt ‚y#Qˆ1/2teaspoonbaking soda‚xQh2 1/2cupsflour‚w Q2eggs‚vQ¹1 1/2sticksbutter‚u#Qÿ2cupsbrown sugar%‚t-PZ1/2teaspoonallspice; ground óó„ ŒR 9 ‡I Worlds Greatest CookieCookieH0:00This recipe was a first place winner for youth category at the Del Mar county fair,1993. The two girls won ribbons in several events. Cream butter and peanut butter together; gradually add both sugars and cream until well blended. Sift together flour and soda; add to creamed mixture. Stir in chocolate chips. Drop from a teaspoon onto a greased baking sheet. Slightly flatten cookie dough with back of spoon. Bake in preheated 325 degree oven for 15 minutes. Jo Anne Merrill 9s9‚6ŒT + „1 Whiskey CookiesCookie0:00Coat pecans, pineapple, cherries and dates with 3/4 cup flour.|Mix all remaining ingredients together. Add fruit.|Drop by teaspoonfuls on cookie sheet.|Bake at 350 degrees for 12 to 15 minutes.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98… ŒS k ‰ White Chocolate Chip Cookie With Macadamia NutsCookie0:00BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHTLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETELY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) HÒ¥ŠcK) ñÒµ™}_E*Õ±žxLïÒ±’gHƒ,%V k4cupssifted flour'ƒ+ GUÐChocolate glaze -- see recipeƒ* /U 7Vanilla ice creamƒ)U$1/2teaspooncinnamonƒ(UÖ1/2teaspoonsaltƒ'Uh1cupflourƒ& U-- oats.ƒ%IUÙ1/2cupquick oats -- or old fashioned(ƒ$=U&3/4cupvacuum packed wheat germ"ƒ#+Uñ1teaspoonvanilla extractƒ" U2Eggs ƒ!-Uo1/4cupgranulated sugar+ƒ CU ©1/2cuplight brown sugar -- packed"ƒ1U¹1/2cupbutter -- softenedƒU¦1/2cupraisinsƒT »1/2cupwhiskyƒ#T@5tablespoonsmilkƒT¤2teaspoonssodaƒT¶1teaspooncloveƒTk1teaspoonnutmegƒT$1teaspooncinnamonƒTÖ1teaspoonsaltƒ )T4Eggs -- beatenƒ#Tÿ1 1/2cupsbrown sugarƒT°1stickoleo#ƒ-Th3 1/4cupsflour -- dividedƒT_1/2pounddates)ƒCT ü1jarcherries -- drained (8 oz.)*ƒETá1canpineapple -- drained (8 oz.) GG‡5ŒU ) Ž1 Wheat Germ AhsCookie0:00Whir raisins in electric blender, stop and fashion, until pureed.|Beat 1/2 cup butter with sugars.|Beat in eggs, vanilla and raisins.|Add wheat germ, oats, flour, salt and cinnamon. Blend well.|Chill dough about 1/2 hour until it can be shaped. Form into 24 balls.|Place 4" apart on lightly greased baking sheets. Flatten to 3" rounds with bottom of moistened glass dipped in sugar.|Bake in 350 degree oven 10 to 12 minutes or until done.|Remove from baking sheets and cool on racks.|Place about 1/2 cup scoop ice cream on 12 cookies. Top with remaining cookies. Press together sandwich fashion. Place on tray. Freeze until firm.|Dip each sandwich halfway into chocolate glaze. Place upright in loaf pan.|Return to freezer to set chocolate.|Wrap each sandwich separately and store in freezer.|Yield: 12 ice cream sandwiches|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ƒ]ŒV C †g Vanilla Nut Ice Box CookiesCookie0:00Sift flour once, measure, add baking powder and salt, and sift again.|Cream butter thoroughly, add sugars gradually, and cream well.|Add eggs, nuts, and vanilla. Add flour gradually.|Shape into rolls, 1 1/2" in diameter. Chill overnight or until hard enough to slice.|Cut into thin slices.|Bake in hot oven (425 degrees) 10 minutes.|Makes 6 dozen.|Possum Kingdom Lake Cookbook|MC Formatted using MC Buster 2.0d & SNT on 4/10/98 cÛ¾¦vS1 ë¼…];õıyY5åÄžzcƒF Xs1egg yolk ƒE/Xµ4cupsall-purpose flour"ƒD ;X2eggs -- slightly beatenƒC+X@1cupmilk -- scaldedƒBXÖ1/2teaspoonsaltƒAX¹1/2cupbutterƒ@XH1/2cupsugar ƒ?-X@1/4cupmilk -- lukewarmƒ>X 1envelopedry yeast4ƒ=MWñ2teaspoonsvanilla extract -- not imitationƒ< W2eggs-ƒ;KW%1cupfirmly packed light brown sugar%ƒ:;W¹1cupbutter -- at room temp.ƒ9WÖ1/2teaspoonsaltƒ8#Wˆ1teaspoonbaking soda$ƒ7/Wµ2 1/2cupsall-purpose flour3ƒ6QWm6ounceswhite chocolate -- chips or chunks+ƒ5 MW™8semisweet chocolate squares -- *ƒ4!V1tablespoonvanilla"ƒ35Vn1cupnut meats -- choppedƒ2 3V2Eggs -- well beatenƒ1-Vo2cupsgranulated sugar,ƒ0EVÿ1/2cupbrown sugar -- firmly packedƒ/V¹1cupbutterƒ.VÖ1/4teaspoonsalt!ƒ-'V -3teaspoonsbaking powder ‰‰†sŒW I Triple Chocolate Chunk CookiesCookie00:00Preheat oven to 375 degrees.|Melt 2 squares of semisweet chocolate in small saucepan. Cut remaining 6 squares chocolate into large chunks.|Sift together flour, baking soda and salt in small bowl.|Beat butter in large bowl until creamy. Gradually beat in brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla. Then beat in melted chocolate.|Beat flour mixture into chocolate mixture until well blended. Stir in semisweet chocolate chunks and white chocolate chips or chunks.|Drop the dough by rounded tablespoons, 2 inches apart, onto ungreased baking sheets.|Bake for 10 to 12 minutes or until slightly browned around edge. Remove from baking sheets to racks to cool.|* you may substitute 8 ounces semisweet chocolate chips for the squares. You will be melting 2 ounces and using the rest as chips. beat to a smooth batter. Add remaining flour to make a tender dough. Turn out on a floured board and knead for about 2 minutes. Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl. Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a floured board for about a minute. Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.|Place filling on each. Recipe for Mohn Filling follow. To shape true hamantaschen, pinch edges of a circle together over filling, leaving about 1/2 open, forming a cornucopia. Then fold over the flap and pi