HAM AND SCALLOPED POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sl Of ham
10 md Potatoes, thinly sliced
1 c Grated Cheddar
2 Onions, thinly sliced
1 cn Cream of mushroom soup
Paprika
Salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water.
Drain. Put half of ham, potatoes, and onions in CROCK-POT.
Sprinkle with salt and pepper, then grate cheese Repeat with
remaining half. Spoon undiluted soup over top Sprinkle with paprika.
Cover and cook on low 8 to 10 hours. (High: 4 hours). From Rival
Crock-pot cook book, date unknown

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Popularity: 4% [?]

Title: Caribbean Reef Chicken
Categories: Poultry, 1994 dccc, Finalist
Yield: 4 servings

2 ea Chickens, broiler/fryer
— type, halved
1/2 ts Salt
1/4 ts Pepper
1/2 c Sugar, brown, dark
4 tb Rum, dark, divided
1 tb Juice, lime
2 ts Pepper, lemon
1 ts Ginger
1/2 ts Cloves, ground
1/4 ts Cinnamon
1/4 ts Garlic powder
2 dr Hot pepper sauce
10 oz Chutney, mango
Lemon, sliced
Lime, sliced
Parsley

Sprinkle salt and pepper over washed and dried chicken. Set
aside.

In a small bowl, make Caribbean paste by mixing together sugar, 2
tablespoons of the rum, lime juice, lemon pepper, ginger, cloves,
cinnamon, garlic powder, and hot pepper sauce; set aside.

Place the chicken, skin side up, in a large shallow baking pan.
Rub Caribbean paste evenly over the chicken. Bake in a 400 F oven for
45 minutes or until the chicken is fork tender.

In a blender, place chutney and remaining 2 tablespoons of rum;
process to blend. Spoon chutney mixture over chicken and bake about 3
minutes more or until chutney is warm.

Arrange chicken on a serving platter. Garnish with lime, lemon,
and parsley.

Cook: Jason R. Boulanger, Burlington, Vermont

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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Popularity: 4% [?]

Title: Ginger Molasses Cookies
Categories: Cookies
Yield: 1 servings

4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed
Together to coat cookies

Combine flour, soda, cloves, salt, ginger, cinnamon. Do not sift.
Stir to mix well. Beat together butter, shortening, sugar til fluffy.
Stir in eggs, molasses, corn syrup until well blended. Add flour
mixture to creamed mixture. Beat until smooth pliable. Pinch off
dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in
cinnamon sugar to coat completely. Place on ungreased cookie sheets.
Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm
but feel soft to the touch. NOTE: I usually undercook these cookies for a
soft center. But for ginger snaps and a crispy cookie, cook them the full
time. Lilli Beach

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Popularity: 6% [?]

Title: Four Treasure Soup
Categories: Chinese, Soups
Servings: 9

1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips
Chestnuts Drained 4 cn (14 Oz.) Chicken Broth
1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder
Breast Ground 1/4 c Dry Sherry,
1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese
2 ts Soy Sauce, 1 t. Flour Pea Pods
1 ts Chinese Hot Mustard

Mince 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.

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Popularity: 24% [?]

SOUPER SPICED RAISIN-NUT BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 1/2 c Better for Bread flour
1/2 c Wheat flour
1/4 c Brown sugar, packed
1 tb Gluten
1 t Cinnamon
1/2 ts Allspice
1/2 ts Nutmeg
1/8 ts Baking soda

make according to your breadmakers instructions.

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Popularity: 20% [?]

Confetti Popcorn Balls

Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 8 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c popcorn, air-popped
1/2 c candy coated pieces
1/3 c unsalted peanuts
2 tbsps margarine — melted
3 c miniature marshmallows — melted

In a prepared mixing bowl, combine popcorn, candy coated pieces, and
peanuts. Place margarine and marshmallows in a 4-cup microwave-safe
measuring cup. Microwave on high for 2 minutes or until melted and smooth,
stirring once halfway through cooking. Pour over popcorn mixture; stir
quickly to coat. With buttered hands, quickly shape mixture into balls.
Place on waxed paper. Let stand at room temperature 1 hour.

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Per serving: 205 Calories; 9g Fat (39% calories from fat); 3g Protein; 29g
Carbohydrate; 2mg Cholesterol; 57mg Sodium

Nutr. Assoc. : 0 4072 0 0 0

Popularity: 14% [?]

RED LOBSTER’S CHEESY GARLIC ROLLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Baking mix (RL uses a
-specially made product, but
-Bisquick buttermilk baking
-mix is a decent substitute)
6 oz Grated mild cheddar cheese
21 oz Cold water

Mix together above ingredients (by hand, an electric
mixer will NOT work) until JUST combined –do not
overmix. Scoop with a 1 1/2 ounce scoop onto 2
parchment-lined baking sheets (20 per sheet), and bake
in a 450 convection oven for 4-5 minutes. Rotate the
sheets, and bake another 4-5 minutes. (Note, a
commercial convection oven cooks about 25 percent
faster than a home oven — for the same results,
increase the baking time somewhat, but be careful not
to overbrown the rolls, they should be a light golden
brown). Remove rolls from the oven, and brush with
garlic butter mixture (again, RL uses a proprietary
product, but you can make a decent imitation by adding
garlic powder, NOT salt) to taste, plus some
dehydrated parsley flakes to liquid margarine. Do not
add too much butter to the rolls, or the garlic flavor
will overpower the cheese. For variations, increase
the cheese to 8 oz. (better, and the way the Lobster
used to do it), or substitute about 5 oz. shredded
Parmesan (NOT the dried stuff that comes in a can) for
the cheddar. The Parmesan variation is excellent.
IMHO, better than the original. As a breakfast bread
(or snack for the cook), you may also add 4-5 slices
of crisp cooked bacon to this. In this case, brush
with regular liquid margarine instead of garlic butter.

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Popularity: 7% [?]

Title: Hermit Cookies
Categories: Cookies
Yield: 48 servings

1 c Packed brown sugar
1/4 c Margarine; softened
1/4 c Shortening
1/4 c Cold coffee
1 Egg
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 3/4 c All-purpose flour
1 1/4 c Raisins
3/4 c Chopped nuts

Recipe by: Betty Crocker
Heat oven to 375 degreesF. Mix brown sugar, margarine, shortening, coffee,
egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake until almost no indentation remains when
touched, 8 to 10 minutes. Immediately remove from cookie sheet. About 4
dozen cookies.

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Popularity: 5% [?]

BOLOGNA QUICHE CUPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Slices bologna
2 Eggs
1/2 c Biscuit mix
1/2 c Shredded sharp cheese
1/4 c Sweet pickle relish
1 c Milk

Place bologna slices in lightly greased muffin tins to
form cups. Mix together remaining ingredients. Pour
into bologna cups. Bake at (400F) for 20-25 minutes or
until golden.

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Popularity: 5% [?]

Title: Tsourekia- Greek Easter rolls
Categories: Breads, Yeast, Ethnic
Yield: 3 dozen

2 pk Dry yeast
1 c Warm milk
1/2 lb Butter
1 c Sugar
6 Eggs
2 1/2 lb Flour

Dissolve yeast in the warm milk until foamy. Meanwhile
beat butter and sugar together quite well. beat in
eggs.Mix in the dissolved yeast. then mix in the
flour, adding enough to form a non sticky dough,
kneading smooth and elastic. Cover dough in bowl and
let rise double. Punch down and shape into desired
rolls. Let rise puffy. Bake 350 for 10 minutes than
325 until golden and done, another 15 minutes or
so.Note: dough can also be shaped into loaves if
desired. Recipe may be cut in half easily.

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Popularity: 7% [?]