Title: Baked Sausage Cups and Scrambled Eggs
Categories: Breakfast
Yield: 6 servings

——————————–SAUSAGE CUPS——————————–
1 lb Pork sausage meat
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 ts Salt
1/2 ts Rubbed sage
1 Egg
1/2 c Milk

——————————-SCRAMBLED EGGS——————————-
1 tb Butter or margarine
9 Eggs
1 ts Salt
1 ds Pepper (optional)
1/3 c Milk

For sausage cups, combine all ingredients thoroughly. Firmly press into
six 5-oz. ovenproof custard cups. Place in shallow baking pan. Bake in
preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on
absorbent paper.

For eggs, melt butter in large skillet over low heat. Beat together eggs,
salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring
lightly until eggs are just barely set. Arrange sausage cups around eggs
on serving platter. Garnish with parsley.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

Title: CHOCOLATE SUGAR COOKIES
Categories: Cookies
Servings: 42

3 Squares BAKER’S Unsweetened
-Chocolate
1 c Butter or margarine
1 c Sugar
1 Egg
1 t Vanilla
2 c All-purpose flour
1 t Baking soda
1/4 t Salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2
minutes or until margarine is melted. Stir until chocolate is completely
melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in
egg and vanilla until completely blended. Mix in flour, baking soda and
salt. Refrigerate 30 minutes.

Heat oven to 375′F. Shape dough into 1″ balls; roll in additional sugar.
Place, 2″ apart, on ungreased cookie sheets. (If flatter, crisper cookies
are desired, flatten balls with bottom of drinking glass.)

Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
racks.

Makes about 3 1/2 dozen cookies.

Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10 minutes.

JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough
as directed. Roll in finely chopped nuts in place of sugar. Make
indentation in each ball; fill center with your favorite jam. Bake as
directed.

CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as
directed. Roll in finely chopped nuts in place of sugar. Make indentation
in each ball; bake as directed. Microwave 1 package (14 ounces) KRAFT
Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or
until melted, stirring after 2 minutes. Fill centers of cookies with
caramel mixture. Drizzle with melted BAKER’S Semi-Sweet Chocolate.

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Popularity: 4% [?]

Title: DO-AHEAD STICKY BUNS
Categories: Biscuits, Breads, Desserts
Yield: 9 rolls

1/2 c Packed brown sugar
1 pk Butterscotch regular pudding
-And pie filling (3 5/8 oz)
1/4 c Margarine or butter melted
1 tb Milk
1/2 ts Ground cinnamon
1 pk Active dry yeast
3/4 c Water water (105øto115ø)
2 3/4 c Bisquick baking mix

MIX brown sugar, pudding (dry), margarine, milk and cinnamon. Dissolve
yeast in water water; stir in baking mix until soft dough forms. Turn dough
onto cloth-covered board dusted with baking mix. Knead until smooth, about
20 times. Sprinkle with additional baking mix (up to 1/4 cup) if dough is
too sticky. Roll into rectangle, 15 X 9 inches.
SPREAD 3/4 of the reserved butterscotch mixture over dough. Roll up
tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal.
Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9
X 9 X 2 inches. Place rolls slightly apart on butterscotch mixture. Cover
and refrigerate up to 24 hour. (To bake immediately, cover and let rise in
warm place until double, 25 to 30 minutes. Bake as directed below.
REMOVE cover from pan of rolls. Let rise in warm place until double, 45
to 60 minutes. Heat oven to 375ø. Bake until golden brown, 25 to 30
minutes. Immediately invert pan on heat proof serving plate. Let pan
remain a minute so butterscotch drizzles over rolls.
High Altitude Directions (3500 to 6500 feet): No adjustments are
necessary.

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Popularity: 4% [?]

Title: Apple Potato Salad
Categories: Fruits, Potatoes
Yield: 4 Servings

4.00 Potatoes, new, small
4.00 Celery stalks
1.00 Apple, Delicious
0.25 c Dressing, No-Oil
0.25 ts Dill (optional)

Slice the potatoes into bitesize pieces and boil until tender, but
not soft. Peel the apple and slice into bitesize pieces (sprinkle
with lemon juice until ready to use). Chop the celery finely. Cool
the potatoes by draining and placing in pan of ice water. Combine all
ingredients and mix with dressing and dill if desired. I used Medford
Farms ™ Creamy Dill No-Oil Dressing. Chill several hours. Quick
and delicious.

From the recipe file of Val Rowe MM 6/12/93

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Popularity: 4% [?]

SOPA DE ELOTE (CORN CHOWDER)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb BUTTER
1/2 ts CHILI POWDER
1/4 ts CUMIN
1/2 c PEPPERS (OPTIONAL),CHOPPED
3/4 c CORN KERNELS
3 c CHICKEN BROTH
3/8 c MILK
1/8 ts SALT
1/8 c ONION, FINELY CHOPPED

IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND
CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY.
ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND
SIMMER FOR ABOUT 5 MINUTES. STIR IN MILK AND SALT.
SERVE HOT.

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Popularity: 3% [?]

Title: Cranberry Pinwheels
Categories: Cookies
Yield: 1 servings

1/2 c Butter or margarine
1 1/2 c Ground cranberries
1 c Granulated sugar
1 c Ground walnuts
1 Egg
1 ts Grated orange peel
1 ts Vanilla
2/3 c Brown sugar
1 1/2 c Flour
1/4 c Milk
1/4 ts Baking powder
1/4 ts Salt

Recipe by: groll@DPW.COM (Jayne Gordon Groll) In a large bowl, cream
butter, sugar, egg and vanilla until light and fluffy. In a medium bowl,
combine flour, baking powder and salt. Gradually add to creamed mixture
until well combined. Gather dough into a ball, cover with plastic and
refrigerate for two hours.In a small bowl, combine the brown sugar and
milk. Roll out the refrigerated dough on a lightly floured pastry board,
creating a large rectangle. Spread the brown sugar mixture over the dough
Sprinkle with with the ground cranberries, walnuts and orange peel,
leaving a 1/4 inch border on each of the narrow ends. Beginning at one of
the narrow ends, roll the dough into a tight jelly roll. Wrap the roll
with wax paper, seam side down, and freeze overnight.

Preheat the oven to 375 degrees. Grease 2 cookie sheets. Cut the frozen
roll, seam side down, into 1/4 inch slices and place on greased cookie
sheets, 3 inches apart. Bake for 12 to 15 minutes or until the edges are
lightly browned. Remove from pan and cool on a wire rack.

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Popularity: 6% [?]

Title: STEPHANIE’S POLSKA KIELBASA STIR FRY
Categories: Meats
Yield: 4 servings

3 tb Butter or olive oil
1/4 c Chopped onion
1/4 c Chopped green pepper
1/2 lb Sliced mushrooms
2 c Fresh or frozen veggies
(broccoli, carrots, celery,
-cauliflower, etc.)
1/4 ts Garlic powder
1 ts Dried oregano
1 lb Smoked Sausage or Polska
Kielbasa
1/2 c Parmesan cheese
Hot cooked noodles

Stir fry the vegetables in butter until tender crisp.
Add herbs and sausage, cut into bite size pieces. Heat
through. Stir in cheese. Serve over hot buttered
noodles with additional parmesan cheese.

Source: Stephanie Needham, Cyberealm BBS Watertown NY
originally posted 8/16/92

Typed for you by: Linda Fields, Cyberealm BBS
Watertown NY 315-786-1120

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Popularity: 4% [?]

Ritzy Chocolate-Covered Nuts

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MM — €
1 MM —————————CANDY——
2 c Almond slivers
1 c Sugar
1/3 c Water (or less)
MM — €
1 MM M————————–TOPPING—- — €
12 oz Chocolate (can use
chips — but if they
have a gray bloom
they might not melt)

In a heavy sauce pan, boil almond slivers, sugar and water over low to
medium heat until all the water is gone and the sugar crystallizes on
the peanuts.

Pour almond slivers out onto a well-greased baking sheet. Separate
clumps with a greased fork. Bake in a preheated 350 degree F. oven
about 15 minutes. Be careful not to burn.

Melt chocolate over low heat with constant stirring. When candied
almonds have cooled, dip into melted chocolate. Place on foil to set.

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Popularity: 5% [?]

Title: Gingerbread Men
Categories: Diabetic, Cooky/bars, Low-fat/cal
Yield: 1 servings

2 c Wholewheat flour 1 ts Ground cinnamon
1/4 ts Salt 1/3 c Margarine
1 ts Baking powder 6 tb Gran. sugar-free sweetener
1 ts Baking soda 1 Egg, beaten
2 c Natural bran 3 tb Orange juice
3 ts Ground ginger, or to taste 1 ts Margarine to grease
1 ts Mixed spice (allspice?)

Heat oven to 350 F. Mix flour, salt, baking powder and baking soda,
bran and spices together, then rub in margarine until the mixture
resembles fine breadcrumbs.

Stir the sweetener into the egg and orange juice and beat into the
flour mixture. Knead well, and roll out thinly on floured board.
Using a cutter, cut into gingerbread men shapes (or other shapes) and
place on greased cookie sheets.

Bake for 15-20 min or until crisp and lightly browned. Cool on a
wire tray and store in an airtight container.

TOTAL RECIPE: 1690 cal, 160 g (16 units) carbohydrate, 63 g fiber,
47 g protein, 100 g fat.

Source: The Diabetics’ Cookbook by Roberta Longstaff Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.

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Popularity: 5% [?]