Title: Mushroom, Turkey and Swiss Cheese Pizza
Categories: Pizza
Yield: 1 servings

4 White mushrooms (about 4 oz)
2 t Olive oil
1 sm Pizza shell (6″ round)
3 sl Turkey or ham (thin slices)
1 md Tomato, thinly sliced
Coarsely ground black pepper
-to taste
2 t Chopped parsley or basil
3 sl Swiss cheese (thin slices;
-about 1 oz)

If you like a Southwestern taste to your pizza, substitute slices of
smoked chicken breast and Monterey Jack cheese, then sprinkle with
chopped cilantro. Or create a great Italian taste with prociutto and
mozzarella. Pizza shells are now in the refrigerator case or in their
own display rack in most supermarkets.

1. Preheat oven to 450′F.

2. Wipe mushrooms clean and trim stems; slice.

3. Heat oil in a small skillet. Add mushroom slices and cook over high
heat for 2 minutes, shaking skillet. Reserve.

4. Cover pizza shell with turkey slices. Top with slices mushrooms and
tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley.
Top with cheese.

5. Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish
with remaining parsley. Serve immediately.

Serves one: 641 calories, 25 grams fat, 84 milligrams cholesterol.

MMMMM

Popularity: 6% [?]

Title: CANDY- PEANUT BUTTER, EASTER EGGS
Categories: Candies, Chocolate
Yield: 12 servings

Pat Stockett
2 lb Margarine
4 lb Peanut butter
4 lb Confectioners’ sugar

————————EASTER EGGS————————
1/4 lb Butter
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

——————–PEANUT BUTTER EGGS——————–
1 c Margarine
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
2 lb Powdered sugar
2 1/4 c Peanut butter, chunky

———————RICE KRISPIE EGGS———————
1 c Confectioners sugar
1 c Crunchy peanut butter
2 c Rice Krispies
2 tb Oil
1/4 ts Vanilla

——————–PEANUT BUTTER BALLS——————–
1 lb Margarine
2 c Peanut butter
2 1/2 lb To 3 pounds confectioners’
-sugar
3 ts Vanilla
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax

Mix thoroughly. Mold in egg shapes and chill in
freezer. Dip in 2 pounds of dipping chocolate. (Take
only a few eggs from freezer to dip so the peanut
butter does not soften too much.)

Easter Eggs Soften and mix together butter and cream
cheese. Add: salt, vanilla, peanut butter or coconut
and confectioners’ sugar Place in refrigerator to
chill. Form into egg or ball shape. Dip in melted
chocolate coating.

Peanut Butter Eggs Cream margarine and cream cheese;
add remaining ingredients and mix thoroughly. Roll
into small eggs or balls. Place on cookie sheet on
waxed paper and freeze about 2 hours. For chocolate,
use chocolate chips and a small bar of parafin or
chocolate coating melted on top of double boiler.
After 2 hours remove peanut butter eggs from freezer
and dip in melted chocolate. Place on wax paper to
cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours. Dip in
chocolate coating to which a small amount of oil or
butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs Cream margarine and peanut
butter together. Add sugar and vanilla. Mix together
and form desired shape. Place on cookie sheets lined
with wax paper and place in the refrigerator for about
10 minutes. Melt chocolate and paraffin wax over low
heat. (Use less wax, if preferred). Put toothpick
into balls and dip into chocolate. Put back on waxed
paper and remove toothpick. You can also use a spoon
to dip them.

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Popularity: 3% [?]

Title: Peach Cobbler With Cheddar Biscuits
Categories: Fruits, Desserts
Yield: 6 servings

1 qt Peaches; Sliced
1 tb Lemon Juice
3/4 c Sugar
1 ts Almond Extract
1 tb Cornstarch
1 1/2 tb Butter
1/4 ts Salt

—————————CHEDDAR BISCUITS—————————

1 c Biscuit Mix; Bisquick
1/2 tb Butter; Melted
1/2 c Cheddar; Md, Grated
1/3 c Milk

Preheat the oven to 400 degree F. Place the peaches in a greased
baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the
peaches. Sprinkle the lemon juice, almond extract over the peach mixture.
Place the baking pan in the preheated oven and bake for 15 minutes.
Meanwhile, make the biscuits by combining all of the ingredients, stirring
well. Remove the baking pan and drop the dough onto the hot peach mixture
and bake for an additional 20 minutes or until the biscuits are done. Serve
warm with whipped topping or ice cream.

Popularity: 3% [?]

HARD CANDY

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. sugar
1 c. water
3/4 c. light corn syrup
Food coloring
1/2 tsp. oil of cinnamon or
peppermint or lemon or orange or
1/4 tsp. oil of cloves
Confectioners’ sugar

Combine sugar, water and corn syrup in heavy 2 quart saucepan.
Cook, stirring constantly until sugar is dissolved; then lower heat
and cook without stirring to 300 degrees. If sugar crystals form on
sides of pan, wipe off. Remove form heat, add coloring and oil
flavoring. Set one pan of candy over a saucepan containing hot
water. As soon as the other pan is cool enough to touch, cut it
with scissors into strips 1 inch wide, then snip into pieces. Work
quickly. Drop pieces onto buttered baking sheet. If candy cools
too quickly, set over pan of hot water to soften it. When cool,
sprinkle with confectioners’ sugar. Store in airtight container.
If using sucker molds, after filling molds, tap to release air
bubbles. Twist sticks in molds to secure them.

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Popularity: 5% [?]

Asparagus Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Pastry for 9″ pie

1 lb Asparagus in 1-1/2″ pieces

1 c Jarisberg cheese,shredded

3 tb Pimiento strips

2 tb Cornstarch

1/2 ts Salt

1 pn Black pepper

1 1/2 c Half-and-half

3 Eggs,slightly beaten

1/4 c Parmesan cheese,fresh grated

1. Line 11×1-inch fluted tart pan with pastry; trim pastry with top of pan

and prick with fork.

2. Bake tart shell in preheated 450′F oven 10 minutes, or just until

lightly browned.

3. Meanwhile, cook asparagus in boiling salted water just until

crisp-tender; drain thoroughly.

4. Remove baked sheel from oven and reduce temperature to 375′F.

5. Sprinkle sheel with Jarisberg cheese; top with well-drained asparagus

and pimiento.

6. In medium bowl, combine cornstarch, salt and black pepper; gradually

stir in half-and-half until smooth.

7. Stir in eggs and Parmesan cheese until well blended; pour mixture into

tart shell over asparagus.

8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in

center comes out clean. Let stand 5 minutes before serving.

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Popularity: 4% [?]

Mississippi Mud Pie 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Roasted Pecans — chopped
1/2 Cup Roasted walnuts — chopped
2 Pie crusts — Prepared 9″
16 Ounce Cream cheese
1 Sour cream 1 carton (8 oz)
8 Ounce Confectioner’s powdered
-sugar
1 Teaspoon Vanilla extract
1/4 Cup Sugar — granulated
2 Tablespoon Cornstarch
1 Tablespoon Flour
1/4 Cup Cocoa — powdered
1/4 Teaspoon Salt
1/4 Cup Milk
3 Egg yokes — beaten
2 Cup Milk
3/4 Cup Sugar — granulated
1 Tablespoon Butter
1 Teaspoon Vanilla extract
1 Teaspoon Almond extract

CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or,
if desired, use 2 frozen pie crusts, baked according to package instructions,
with nuts divided evenly over bottom of crusts. Set aside to cool FILLING: Mix
cream cheese, sour cream, confectioner’s sugar and 1 tsp vanilla with electric
mixer or food processor until well blended. Divide evenly between pie crusts.
Refrigerate for 2 hours or longer. TOPPING: In a bowl, blend 1/4 cup sugar,
cornstarch,flour,cocoa,salt,1/4 cup milk and egg yokes; set mixture aside.
Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over
high heat, whisking constantly, to bowl ingredients. Transfer bowl ingredients
back into saucepan and bring to boil, stirring constantly, over medium heat.
Continue to cook for 5 minutes. Stir in 1 Tbsp butter and 1 tsp vanilla and
almond extracts. Cool and spoon over Pies. Refrigerate Pies.

Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94

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Popularity: 3% [?]

GAZPACHO (COOK)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled
4 Ripe tomatos cut in eighths
1 t Salt
1/2 Small onion, peeled/sliced
3 tb Wine vinegar
1 Slim cucumber, peeled/cut
1/2 Green pepper, seeded/sliced
1/4 ts Pepper
2 tb Olive oil
1/2 c Ice water

Put all ingredients into container of electric blender
in order listed. Cover and blend at high speed 5-10
seconds or until ingredients are finely chopped. Chill
thoroughly and serve. May be served with side dishes
of chopped cucumber, green onion, green pepper,
tomatos, croutons.

Mrs. Harold T. Cook

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Popularity: 12% [?]

Title: Marinated Asparagus
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 4 sweet ones

1 1/2 lb Asparagus; fresh 1/4 c Vegetable oil;
-=OR=- 2 ts Lemon juice;
10 oz (1 pkg) frozen asparagus; 1 ts Salt;
1 ts Orange peel; finely shredded ds Of cayenne pepper;
1/4 c Orange juice;

Place steamer basket in 1/2″ water in saucepan or skillet (water
should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until
crisp-tender, 8 to 10 minutes. Innediately rinse under running cold
water; drain. Shake remaining ingredients in tightly covered
contariner; pour over asparagurs. Cover and refrigerate at least 4
hours, turning asparagaus occasionally; drain. Garnish with orange
slices if desired. 4 servings (about 5 spears)

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE +
(If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;

Betty Crocker’s New American Cooking by WHOM

MMMMM

Popularity: 4% [?]

Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 servings

20 oz Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area.

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill
it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl
double cream. Leave in the refrigerator for at least several hours, and
preferably overnight. Set the bowl over a pan of water kept at 82 degrees
C (180 F) and leave until the top of the milk is crusted with a nubbly
yellowish-cream surface. This will take at least 1 1/2 hours, but it is
prudent to allow much longer. Take the bowl from the pan and cool it
rapidly in a bowl of ice water, then store in the refrigerator until very
cold. Take the crust off with a skimmer, and put it into another bowl with
a certain amount of the creamy liquid underneath; it is surprising how much
the clotted part firms up–it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its turn to
the first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

~ from Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane

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Popularity: 2% [?]

RHUBARB CRISP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/3 c Brown sugar
1 t Softened butter
1 t Cinnamon
—–MUFFINS—–
1 1/2 c Brown sugar
1/2 c Softened butter
1 Egg
1 t Vanilla
1/2 ts Almond extract
3 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 c Buttermilk
3 c Finely diced rhubarb

To make topping combine brown sugar, butter and
cinnamon until crumbly, set aside. To make muffins,
cream together brown sugar, butter, egg, vanilla and
almond extract until light and fluffy. In separate
bowl, stir together flour, baking powder and baking
soda. Add to sugar mixture alternately with
buttermilk, stirring just until dry ingredients are
moistened. Do not overmix. Batter should be lumpy and
tends to be thick. Fold in Rhubarb. Divide among 12
large muffin cups (paper-lined), filling until full.
Sprinkle each generously with topping mixture. Bake
in a 375f oven for 25 to 30 minutes or until a
toothpick inserted in the centre comes out clean.
Source: The Toronto Star Newspaper.

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Popularity: 4% [?]