1/2 c Soft oleo
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 Eggs
1 ts Vanilla
1/2 c Sour milk
4 tb Cocoa
1/2 ts Cinnamon
1/4 c Chocolate chips

Cream together the oleo, oil and sugar. Add eggs, vanilla, and sour milk.
Mix well. Add dry ingredients after sifting them together. Beat well. Add
zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate
chips. Bake at 350 for 35 min. or until done. This is GREAT topped with
cream cheese frosting.

Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese–softened 4 Tbsp. butter–softened dash of salt
1 tsp. vanilla 2 1/2 c. sifted powdered sugar

Cream together the cream cheese and butter. Beat in vanilla and salt.
Gradually add powdered sugar. Blend well. Frost cake.

—–

MMMMM—————-MARTHA WHITE’S SOUTHERN SAMP———————
1 lb Ground beef
1 c Chopped onion
1 Egg
1 c Dairy sour cream (8 ounces)
3/4 ts Salt
1/4 ts Pepper
Old-Fashioned Buttermilk
-Biscuits (1 recipe)
1 c Grated sharp Cheddar cheese
-(4 ounces)

Preheat oven to 400. Grease bottom of a 9-inch square
baking pan. Brown ground beef in skillet; drain and
reserve drippings. Saut onion in reserved beef
drippings until tender; drain. Beat egg in mixing
bowl; stir in sour cream, salt, and pepper. Prepare
biscuits as directed; except–after kneading gently,
divide dough in half. Roll out first half on lightly
floured board or pastry cloth to fit dimensions of
pan. Pat dough tightly into bottom of pan. Sprinkle
dough evenly with ground beef. Add onion layer and
pour sour cream mixture over all. Sprinkle with
cheese. Repeat rolling procedure with remaining
biscuit dough. Place dough on top of casserole
mixture. Bake for 30 to 35 minutes or until golden
brown. Cool for 10 minutes before serving. Cut into
squares to serve.

MMMMM

1 ea Pair White gloves (available
At drug store)
Flexible headband
Ribbon
Bells
Fiberfill
Straight pins
White thread
Needle
Scissors
Fabric paints

Cut each glove into 2 sections, making a straight cut through the palm
between the middle ring finger. Start with 3 fingered sections. Turn
inside out. Stitch the cut edges together. Turn right side out. Stuff
fingers with fiberfill, making sure they are packed tight leaving a
short section at the cuff unstuffed. Wrap cuff tightly around
headband. Pin in place to the stuffed part of the glove. Using double
thread, stitch the cuff to the glove, pulling thread tightly so
antlers stand up. Repeat with other glove. Paint. Make bows from
ribbons stitch onto base of antlers. Stitch a few bells in center
of bows.

MMMMM

3 Celery ribs
3 c Cubed cooked chicken
1/2 c Fat-free mayonnaise
1/2 c Fat-free sour cream
1 t Dried rosemary, crumbled
-OR
1 tb Fresh rosemary

Adapted from “The 5 in 10 Cookbook” by Paula Hamilton. Hearst, $15.

Thinly slice the celery and combine it in a bowl with the chicken.

Blend together the mayonnaise, sour cream and rosemary. Pour the
dressing over the chicken and celery, stirring until the ingredients
are thoroughly mixed.

Serve immediately or refrigerate for up to 24 hours.

Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2
grams saturated fat; 29% or calories come from fat); 95.7 milligrams
cholesterol; 301 milligrams sodium.

MMMMM

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 cups Flour — all-purpose
1 1/2 ounces Cornmeal — yellow
uncooked
1 tablespoon Baking powder — double-acting
3/4 pound Apples — cored, pared,
finely chopped
1/2 cup Corn, whole-kernal — frozed
thawed
2 1/4 ounces Cheese, Chedder — reduced-fat
shredded
1/3 cup Sugar — granulated
1 dash Cinnamon — ground
1 dash Nutmeg — ground
6 tablespoons Corn oil
3 Eggs — lightly beaten

Preheat oven to 400F. Line 12 2-1/2″ muffin-pan cups with paper baking
cups; set aside. In large mixing bowl combine flour, cornmeal and baking
powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to=

combine. In small bowl beat together oil and eggs; stir into flour
mixture.
Fill each baking cup with an equal amount of batter. Bake in middle of
even fro 15 minutes, until golded and tootpick comes out dry. Set pan on
wire rack and let cool.

Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25
Optional Calories.

Per serving: 214 calories, 5 g. protein, 27 g.
carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg.
sodium, 110 mg. calcium, 1 g. dietary fiber.

Calories from fat: 36% Original recipe from Weight Watchers “Simple
Light Cooking”. Conversion and additional nutritional analysis by Rick
Weissgerber.

– - – - – - – - – - – - – - – - – -

6 oz SR flour
6 oz Margarine
6 oz Sugar (caster or soft brown)
2 lg Eggs
Rind of 1 lemon,grated
Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
tin. Cream the margarine and sugar in a bowl until soft. Beat the
eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in
the tin and bake for 30 to 40 minutes until springy to the touch.
For the topping, mix the caster sugar and lemon juice together, and
while the sponge is still hot pour the mixture over the top of the
cake. Leave to cool in the tin and cut into slices.

—–

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Soups
Gumbos

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

1 c Chopped onions

1 c Chopped celery

1 c Chopped green bell pepper

2 Cloves garlic,minced

1/4 c Butter or margarine

1/4 c Flour,all-purpose

Salt to taste

Pepper to taste

1 ds Tabasco sauce

5 Bay leaves

1 cn Tomatoes,drained (16oz)

1 c Tomato juice

5 c Hot water

3 c Shrimp,shelled/deveined

6 Small hard-shell crabs

24 Shucked oysters

1 lb Okra,chopped

3 c Hot cooked rice

Chopped fresh parsley

1. In large Dutch oven, gently saute onion, celery and bell pepper in

butter; add garlic and continue to sauce 5 minutes.

2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer

for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30

minutes.

5. Spoon a few tablespoons cooked rice in each of six large soup bowls;

ladle gumbo onto rice and garnish with parsley.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pound Italian Sausage
(hot/sweet/both)
1 pound Green bell peppers
3/4 pound Spanish onions
30 milliliter Garlic
1/2 pound Canned mushrooms
3 cup Italian tomatoe sauce

Fry sausage until 3/4 cooked (about 15 minutes).
Remove. Cut and core peppers and slice into strips.
Peel and slice onions into strips. Fry pepper strips in sausage grease add oil
if not enough grease. Fry about 5 minutes; add onions and continue frying. Chop
garlic and add mushrooms and fry about 5 minutes. Add sausage and sauce and
simmer on low until meat is hot, about 10 minutes.
I usually serve this as a “hot” dish in a hot and cold buffet. It can serve as
a main dish with a side of pasta or rice. Also makes a great hot sandwich on
Italian bread, or great pocket sandwich on syrian (pita) bread. It also makes
great table art when you drop it on a white tablecloth (smile). Its a very
versitle dish can substitute with any kind of meat.
Enjoy!

– - – - – - – - – - – - – - – - – -

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons chives
2 ears fresh corn, kernels removed from cob
1 cup cream
Salt
Pepper
1/2 pound raw shrimp, — shelled and deveined
28 round wonton wrappers
2 eggs
Water

With a knife, roughly chop shrimp. In a food processor blend shrimp, corn
and cream. Season with
salt, pepper and chives. Lay out wanton wrappers and brush with an egg
wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper.
Fold over each wrapper and seal with a fork.
Bring salted water to a boil and place ravioli in water. Poach for about 4
minutes. Serve ravioli with
corn sauce

– - – - – - – - – - – - – - – - – -

NOTES : Serve with SHRIMP AND SWEET CORN RAVIOLI WITH CORN COULIS AND BLACK
PEPPE

1/2 c Margarine
2 Egg whites; whipped
1 c Pumpkin
2 c Unbleached flour
1 c Granulated sugar
2 ts Baking powder
1/4 ts Salt
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine margarine, egg whites, and pumpkin. In another
mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg,
ginger, cloves. Mix wet ingredients with dry ingredients just until
moistened. Arrange by teaspoonfuls on cookie sheets, 1″ apart. Bake for
15 minutes or until firm to the touch.

—–