6 ea Onion, large sliced
6 tb Butter
6 c Beef stock
1 tb Flour
4 ea French bread, 3/4″ slices
1 c Cheddar cheese, grated

Spread French bread with 1/3 of butter; Toast till
brown and set aside.
In soup pot melt remaining butter. Add onions and
saute’ until tender. Add stock. Add salt and pepper to
taste. Add flour and mix until smooth. Simmer 15
minutes. Pour in separate serving bowls and place
toasted bread on top. Sprinkle with cheddar cheese and
broil until light brown.

—–

Recipe By :
Serving Size : 6 Preparation Time :1:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup split green peas
3 tablespoons margarine
1/4 cup onion — chopped
4 cups water — cold
salt and pepper — to taste
1/2 teaspoon marjoram — ground
2 cups skim milk

Soak peas as directed on package, and drain
Melt margarine in a large saucepan
Cook onion until lightly browned
Add water, peas, and seasoning
Cover and simmer for 1 hour or until peas are tender, stir occasionally
Press soup through a sieve or puree in an electric blender
Return to saucepan, add milk and adjust seasoning
Heat thoroughly, stir occasionally
Serve immediately

Yield: about 1 1/2 quarts

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Per serving: 81 Calories; 6g Fat (64% calories from fat); 3g Protein; 4g
Carbohydrate; 1mg Cholesterol; 138mg Sodium

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pumpkin pie filling
1 tsp. baking soda
2 tbsp. milk
2 c. sugar
2 eggs
1 c. vegetable oil
4 c. flour
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
1 sm. bag chocolate chips

Preparation :
Mix ingredients well. Bake 10 to 12 minutes in 350 degree oven.
Cookies will be soft and cake-like, perfect for a Halloween party.
They will be a big hit with kids and grown-ups as well.

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Recipe By : Maine’s Jubilee Cookbook–1969
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 1/2 cups flour — unsifted
1/2 cup wheat flour
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon mace
1 cup sugar
1/4 cup shortening
3 eggs
1 teaspoon vanilla
1 cup applesauce
1/2 cup buttermilk

Measure flour and wheat flour, baking powder, soda, salt and
spices onto wax paper. Stir well to blend. Cream shortening,
sugar,eggs and vanilla throughly. Stir in applesauce and
buttermilk, mixing well. Add blended dry ingredients, one
cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.

Preheat oil to 375 degrees. Turn dough out onto a well
floured board with additional flour for handling. Cut with
floured 2 1/2-inch cutter. Remove centers. (jar tops make
good cutters) Fry doughnuts a few at a time about 1 minute
on each side. Drain on paper towels. Sprinkle with sugar.
Makes 4 to 4 1/2 dozen.

Recipe by: Marion Hunter, Lincoln, Maine.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato
2 c Water
1 t Garlic, minced
1/2 ts Garlic salt
1 t Black pepper, coarse
2 tb Butter
1/2 c Half-and-half
1 1/2 tb Paprika (or more)
dr Tabasco sauce

Cut potato into chunks and boil in water until quite
done, a little over-done. You should end up with
about a cup of water in the pot. Mash potato chunks
in pot with water; will be a juicy, mushy mixture.

Stir in spices, butter and half-and-half; mix well.
Add paprika a teaspoon or so at at time (to taste)
until mixture thickens. Stir in Tabasco sauce and
serve.

Cathe’s notes:

* Varies a lot from time to time; might need to
experiment.

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2 c Flour, (heaping) 3 tb Sugar
1 tb Sour cream, heaping 1 c Butter
3 ea Egg yolks 1 c Prune butter

Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead
with hands until well blended, adding a little more flour if needed. Divide
dough into 6-8 sections, pat each into a flat piece, then chill. Roll out,
between waxed paper, each section like a pie crust. Cut with a sharp knife
~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto
each triangle, roll up starting at wide end. Put on greased cookie sheet.
Bake 375 degrees or till light brown. If desired, sprinkle with powdered
sugar. Even though these have very little sugar, they are fabulous. They
even give Kolaches some stiff competition.

—–

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Boiling water
3 c Raw bran
3 ea Egg whites
3/4 c Sugar or less
2 c Non-fat buttermilk
1/3 c Canola oil
1/2 c Raisins or dates
1 1/2 c Whole wheat flour
1 c Unbleached white flour
2 1/2 ts Baking soda

Preheat the oven to 375 degrees. Mix raw bran and
boiling water in a large bowl and set aside. Combine
egg whites, sugar, buttermilk, oil and dried fruit in
a medium bowl. Add to bran in the large bowl. In a
medium bowl, mix the flours and baking soda. Add to
bran mixture and mix until just blended. Spoon into
lightly oiled or paper lined muffin tins. Bake for
15-20 minutes. Batter can be kept in refrigerator in a
covered jar for several weeks and baked as needed.
Makes 30 muffins.
~——————————————————
~———— 1 Muffin calories 97,protein 3.1
gm,carb. 17.0 gm,total fat 3.0 gm,CSI Units 0.5,sodium
87 mg,potassium 129 mg,calcium 30 mg,iron 1.3
mg,dietary fiber 3.3 gm
~——————————————————
~————- ~- The New American Diet by Connor
Connor

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Recipe By : Reader Contest Winner, Sacramento Bee 7/9/97
Serving Size : 6 Preparation Time :0:20
Categories : Dessert Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Topping—
1 cup all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter — softened
—Filling—
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled, — sliced in quarters
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
2 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
lots of vanilla ice cream

Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add
milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.

Next, in a medium saucepan, stir together brown sugar and cornstarch; add
water. Add peaches and blueberries. Cook and stir gently over medium heat
until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter
melts. Pour in an ungreased baking dish and spoon mounds of topping over the
hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and
cinnamon. To avoid spillover in the oven, place baking dish on top of a
cookie sheet. Bake cobbler in a 350°F oven for 35 minutes or until a
toothpick inserted in the crust comes out clean. Serve warm with ice cream,
or if you are feeling frisky, whipped cream. If blueberries are not
available, you can add one additional cup of peaches to the recipe.

– - – - – - – - – - – - – - – - – -

NOTES : According to the author, Marilyn Schiveley, of Folsom, it’s a “killer”
because it’s so good. “It’s to die for,” she said. “My aunt and uncle had a
peach ranch in Colorado back in the 1950′s, and this is a tried and true,
never-fail recipe that gets rave reviews every time.”

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Milk
1/2 lb Almonds, blanched, and
-finely ground
1 t Almond extract
2 c Cooked riced
1/3 c Sugar
1/4 c Raisins or currants

1. Heat milk just to simmering in a large saucepan.
2. Add all the ingredients; stir until well mixed.
Cook over low heat 3 to 5 minutes.
3. Serve hot as is traditional for Christmas, or chill
before serving.

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Peanut Butter — Crunchy Style
3/4 c Skim Milk
2 ea Eggs — Small
1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt
in a mixing bowl. Cut in the peanut butter with two
forks or a pastry blender until the mixture resembles
coarse crumbs. Add the milk and eggs all at once,
stirring until the flour is moistened. Place 2 Tb of
the batter into a greased, fluted or plain muffin cup.
Place 1 ts of the preserves in the center of the
batter and top with 2 tb more of the batter. Repeat
until you have 12 muffins. Bake in a 375 degree F.
oven for 15 to 17 minutes. Remove from the muffin cups
and cool on a rack.

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