Title: Impossible Tuna And Cheddar Pie
Categories: Fish, Easy, Eggs
Servings: 6

2 c Onions; chopped
1/4 c Butter
2 cn Tuna; 6/2 oz -drained
2 c Cheddar; shredded
3 Eggs
1 1/4 c Milk
1 c Bisquick
1/4 ts -Salt
1/8 ts -Pepper
2 Tomatoes; thinly sliced

Preheat oven to 400F. Grease pie plate 10×1 1/2". Cook onions and butter in
10″ skillet over low heat, stirring occaisionally, until onions are a light
brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk,
Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1
minute with hand beater. Pour into plate. Bake till knife inserted in
centre comes out clean, 25 to 30 minutes. top with tomato slices and
remaining cheese is melted 3 to 5 minutes. Cool 5 minutes.

Source: _The Best of Bisquick_

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Popularity: 5% [?]

Title: ALMOND DOUBLE CHIP COOKIES
Categories: Cookies
Servings: 36

3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375′F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

MMMMM

Popularity: 6% [?]

Title: Pizza Hut Pizza Crust
Categories: Easy, Resort
Yield: 6 Servings

1 1/3 c Warm water
1/2 ts Salt
4 c Flour
1/3 ts Oregano
1 tb Sugar
1 pk Dry yeast
1/3 ts Garlic salt
2 tb Olive oil

Mix 1 c flour and remaining ingredients in food processor; beat 1 min. Add
flour gradually and process until dough leaves the side of the container.
Place in greased bowl, turn to grease top, and cover with plastic wrap. Let
rise in refrigerator overnight. Divide dough in thirds. Press with heel of
hand onto greased pizza pan until crust fills pan. (Unless, of course, you
are talented enough to toss it into the air.) Bake in 350F oven for 5
minutes. Freeze. When ready to make pizza, remove from freezer and quickly
cover with pizza sauce and toppings. Bake on oven rack without pan.

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Popularity: 6% [?]

Blueprint for Veal Stew

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds veal shoulder — cut into 1 inch cubes, patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots, finely cubed
1 large onion, — thinly sliced
1 stalk celery — finely minced
2 cloves minced garlic
1/2 cup dry white wine
Beef broth or veal stock
Bouquet garni: parsley, bay leaf and peppercorns
1 tablespoon paste made in equal proportions of butter flour

Preheat the oven to 325 degrees.

In an oven proof casserole, heat, until very hot, half of the oil. In small
batches brown the veal cubes on all sides. When one batch is done, add more
oil if you need to and continue to brown until all the veal is done.
Discard the fat in the casserole and replace it with the butter. Add the
carrot, onion and celery, cover and simmer 5 minutes or until onions are
translucent. Add the white wine and boil down for a minute or until alcohol
has evaporated. Return the veal cubes to the casserole with garlic and add
just enough broth to barely cover the veal. Bring the liquid to a boil, add
the bouquet garni, put a buttered piece of parchment or brown paper on top
of the meat, then a lid on the casserole and set in the oven. Cook for 1
1/4 to 1 1/2 hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and
the liquid into another saucepan; discard bouquet garni. Divide solids into
2 batches. Degrease the liquid and boil it down until reduced to 3 cups.
Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the
other half of the veal to the remaining liquid. Season with salt and
pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or
potatoes; garnish with parsley

Yield: 8 servings

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Popularity: 6% [?]

Title: Quick Paella
Categories: Chicken, Rice, Spanish
Yield: 4 servings

4 Servings
1/4 c Margarine or butter
1 1/3 c Instant rice (uncooked)
1/2 c Minced onion or 2
-tablespoons instant chopped
-onion
1/3 c Minced green pepper
2 Cloves minced garlic or 1/4
-teaspoon garlic powder
8 oz Cans tomato sauce
7 oz Can minced clams (drained)
5 oz Can cooked chicken

The Boy Scouts of America puts out an excellent book called
Introduction to Family Camping. Nice color pictures and like that.=7F
In there are several nice recipes for outdoors persons. For example:

Quick Paella

Heat margarine in large skillet and lightly brown rice, onion, green
pepper, and garlic.

Add remaining ingredients along with 1-1/2 cups water, and mix well.
Bring to a boil. Lower heat and simmer for 5 minutes.

MMMMM

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Popularity: 3% [?]

Spring Rolls (Chinese Egg Rolls) No. 2291 Yields 12 Rolls

1/2 Lb Uncooked Shrimp, In 1 Tbls Sherry
Their Shells 1/2 tsp Salt
1/2 Lb Uncooked Lean Pork 1 Tbls Cornstarch
2 Tbls Cooking Oil 2 Tbls Water
1/2 Cup Celery, Chopped 12 Egg Roll Skins
1/2 Cup Bean Sprouts – Hoisin Sauce
4 Medium Mushrooms, Chopped – Hot Chinese Mustard
1 Tbls Soy Sauce

Preheat the deep fryer.
Shell and clean the shrimp.
Chop the shrimp and the pork very fine.
Heat the oil in a skillet or wok.
Add the shrimp, pork and celery.
Stir fry for several minutes.
Add the bean sprouts, mushrooms, soy sauce, sherry and salt.
Heat to boiling.
Dissolve the cornstarch in the water.
Add to the meat mixture.
Cook over low heat, stirring constantly, until thick and translucent.
Set aside.
Place 2 tablespoons of the mixture diagonally across the bottom of each egg
roll skin.
Fold the bottom corner up over the filling.
Fold the side corners in towards the center.
Roll up.
Brush the edges with water.
Press the edges to seal.
Fry one or two rolls at a time until crisp and golden (1 1/2-2 minutes).
Serve hot with Hoisin sauce or hot Chinese mustard.

Popularity: 2% [?]

IMPOSSIBLE QUESADILLA PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn Green chilies
4oz. drained
4 c Shredded cheddar cheese
2 c Milk
1 c Bisquick
4 x Eggs

Heat oven to 425. Grease pie plate, 10 inch. Sprinkle
chilies and cheese in plate. Beat remaining
ingredients until smooth, 15 sec. in blender on high
speed or 1 min. with hand beater. Pour into pie plate.
Bake for about 25-30 minutes or until a knife inserted
in center comes out clean.. Cool 10 minutes. Serve
with sour cream and quacamole. ~–

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Popularity: 3% [?]

Title: Coral and Jade Stir-Fry
Categories: Main dish, Seafood, Stir-fry
Yield: 4 servings

1/2 lb Medium-size raw shrimp
— peeled and deveined
2 tb Cornstarch; divided
3 tb Kikkoman Soy Sauce; divided
1/2 ts Sugar
1 Garlic clove; minced
1 cn Cling peach slices (16 oz.)
— in juice or extra light
— syrup
1 ts Distilled white vinegar
2 tb Vegetable oil; divided
1/4 lb Fresh snow peas; trimmed
1 md Onion; chunked
1 tb Slivered fresh ginger root

Rinse shrimp; pat dry with paper towels. Combine 1 Tbsp. _each_
cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15 minutes.
Meanwhile, reserving 1/4 cup juice, drain peaches and cut crosswise in
half. Add enough water to reserved juice to measure 1 cup. Stir in
remaining 1 Tbsp. cornstarch, 2 Tbsp. soy sauce and vinegar; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add shrimp
and stir-fry 1 minute; remove. Heat remaining 1 Tbsp. oil in same pan.
Add remaining 3 ingredients; stir-fry 4 minutes. Add shrimp and soy sauce
mixture; cook, stirring, until sauce boils and thickens. Stir in peaches;
heat through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Popularity: 6% [?]

ITALIAN NOUGAT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Blanched filberts
2 (4–1/2 oz) pkg blanched
Whole almonds
2 cups Table sugar
1 cup Light corn syrup
1/2 cup Fresh honey
1/4 Teaspoon salt
2 Whole — smilin’ egg whites
2 Teaspoons vanilla extract
1/4 cup Butter or margarine
Softened

THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 1. Preheat oven to
350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10
minutes, until golden. 2. In heavy, straight-side, 3-quart saucepan, combine
sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until
sugar is dissolved. Continue cooking, without stirring, to 252F. on candy
thermometer, or until a small amount in cold water forms a hard ball. 3.
Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites
until
stiff peaks form. 4. In thin stream, pour about 1/4 of hot syrup over egg
whites, beating constantly, at high speed, 5 minutes until mixture is stiff
enough to hold its shape. Cook rest of syrup to 315-318F. on candy
thermometer,
or until a small amount in cold water forms brittle threads. 5. In thin
stream,
pour hot syrup over meringue, beating constantly, at high speed, until stiff
enough to hold its shape. 6. Add vanilla and butter, beating until thickened
again–about 5 minutes. With wooden spoon stir in toasted nuts. 7.
Turn mixture into buttered 11x7x1-1/4 inch pan.
Smooth top with a spatula. Refrigerate until firm. 8.
Loosen edge of candy all around; turn out in large block. With sharp knife, cut
into 1-1/2×1-inch pieces.
9. Wrap each in waxed paper. Refrigerate. Yield: Makes 2-1/2 pounds
Dee Penrod

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Popularity: 2% [?]

ALMOND BERRIES

Recipe By : DESSERT SHOW#DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Fresh strawberries
1/2 pint Fresh blueberries
Toasted almond slivers
Amaretto liqueur=7F

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
chill. Spoon into
dessert cups to serve. Sprinkle on toasted almonds.

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Popularity: 5% [?]