Title: Impossible Garden Vegetable Pie
Categories: Vegetables, Pies, Eggs, Easy
Servings: 6

2 c Brocolli OR Cauliflower
-Fresh, chopped
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 c Cheddar cheese; shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 ts Salt
1/4 ts Pepper

Preheat oven to 400F. Lightly grease pie plate (10“x1 1/2”) Cook brocolli
till almost tender; drain thoroughly*. Mix brocolli, onion, green pepper in
pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with
hand beater or till smooth. Pour in pie plate. Bake till golden brown and
knife inserted in centre comes out clean; aprrox. 35 – 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato slices and parlsey.

*1 pk (10 oz) frozen chopped brocolli (thawed) or cauliflower thawed and
drained may be substituted for the fresh. Do NOT cook.

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Popularity: 3% [?]

PEANUT BUTTER AND CHOCOLATE FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Semisweet chocolate pieces
1/2 c Peanut butter
8 oz Pineapple chunks, drained
2 lg Bananas cut into 1″ pieces
Lemon juice
Seedless grapes
Cubed pound cake or angel
-food cake
Marshmellows
Strawberries
Apple slices

Melt chocolate and stir in peanut butter. Mix till
smooth. Heat till hot and put in a serving bowl. Pat
fruit dry. Brush apple and banana with lemon juice.
Arrange a selection of fruit and cake on platter
around fondue. Dip into fondue to eat. Makes 1 1/3
cups of fondue mix.

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Popularity: 3% [?]

Title: Creamy Caramels (Kh)
Categories: Candies
Yield: 1 servings

2 c Heavy cream
1 c Milk
2 c Sugar
1 1/2 c Corn syrup
1 t Vanilla
1 c Nuts, chopped

1. Stir cream and milk just until mixed.

2. In heavy 4 qt. saucepan mix together 1 1/2 cups cream mixture,
sugar and corn syrup.

3. Cook over medium heat, stirring constantly, until mixture boils.

4. Continue cooking, stirring constantly, until temperature registers
234 F on candy thermometer, or until a small amount of syrup dropped
into very cold water forms a soft ball that flattens on removal from
water.

5. Slowly add remaining cream mixture and cook, stirring occasionally,
until temperature registers 244 F on candy thermometer, or until a
small amount forms a firm ball.

6. Remove from heat; stir in vanilla and nuts.

7. Pour into a greased 9x9x2″ pan; cool completely.

8. Turn out of pan ontp board; cut into pieces and wrap in wax paper.

MMMMM

Popularity: 3% [?]

Pumkincookies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 1/2 cups Butter
2 cups Quick Cooking Oats
2 cups Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 Egg
1 teaspoon Salt
1 teaspoon Vanilla
1 can Pumkin,solid — packed (16oz)
1 cup Chocolate Chips
1 cup Raisins
1 cup Chopped nuts
1/2 package M M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar
and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix
in dry ingridients, beat in cup by cup, mix all well.
Drop on cookiesheets by teaspoonfulls, leave space they will spread
out. Bake 20-25 minutes, or until firm and lightly golden brown.
Remove from cookie sheets, cool on racks. Decorate with M M right away
or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon
grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze
the cookies with it, or decorate with jelly beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

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Popularity: 5% [?]

Title: RED COOKING SAUCE FOR MEAT SHANGHAINESE
Categories: Chinese, Sauces, Loo
Yield: 2 cups

2 c Water
2 oz Dry sherry or rice wine
3 tb Dark soy
2 tb Brown sugar
4 Slice ginger
1 Star anise
2 Scallions
1 Slice dried tangerine
-peel

To use these sauces: bring them to a slow boil in a
large kettle. Add meat or poultry, return to slow
boil, reduce heat to simmer, and cook until done.
Drain meat and serve with some sauce (optionally
thickened with cornstarch-water) on the side. Save and
reuse leftover sauce, which gets richer with each use.
Leftover sauce should be salted lightly, boiled a few
minutes, skimmed, and cooled before storage in the
refrigerator. If it is to be kept a long time it
should be boiled and skimmed once in awhile.

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Popularity: 5% [?]

Title: SALMON-RICE PIE WITH OLIVE SAUCE
Categories: Casseroles, Fish, Seafood
Yield: 6 servings

1 cn Salmon,flaked (15.5oz)
2 c Rice,hot cooked
2 tb Parsley,minced
1 tb Onion,minced
1/2 c Celery,minced
2 tb Lemon juice
1 ts Salt
1/8 ts White pepper
3 Eggs,beaten
5 Olives,pimiento-stuffed (opt)

MMMMM————————OLIVE SAUCE—————————–
2 tb Butter
2 tb Flour
1 c Milk
1/4 ts Salt
1/4 ts Mustard
1/2 c Olives,pimiento-stuffed,slic

1. Combine salmon with rice in a large mixing bowl.
2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in
eggs.
3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350′F.
oven 45 minutes.
4. Garnish with olive slices; serve in wedges with Olive Sauce.
*** OLIVE SAUCE ***
1. Melt butter in a heavy saucepan over low heat.
2. Add milk slowly, stirring constantly, cooking until thickened.
3. Remove from heat; add salt, mustard and olive slices.

MMMMM

Popularity: 5% [?]

Title: Lentil And Rice One-Pot Supper
Categories: Digest, Mar95
Yield: 4 servings

1 c Lentils
1/2 c Rice
2 c Sliced carrots
3 c Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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Popularity: 3% [?]

6 oz butter
4 oz caster sugar
2 teaspoons finely grated lemon rind
8 oz flour
1/4 tsp salt
2 tablespoons of sugar
Cream the butter, caster sugar and lemon rind together until fluffy.
Gradually sift in the flour and salt, beating until a stiff
dough is formed. Roll into 2 sausage shapes. Cut each sausage into slices.
Dip the slices into sugar and place on well-greased baking sheets. Put
into the oven preheated to 180C/350F/GM4 and bake for 15 to 20 minutes,
or until lightly browned.

Popularity: 4% [?]

Cappuccino-Pistachio Shortbread

Recipe By : Gold Medal, The Best of Holiday Baking
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope cappuccino coffee mix — 0.77-ounce
1 tablespoon water
3/4 cup butter or margarine — softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup pistachio nuts — chopped
1 ounce semisweet chocolate
1 teaspoon shortening

Preheat oven to 350 degrees. Dissolve the coffee in water in a medium
bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2
cup pistachios, using your hands if necessary, until a stiff dough forms.
Divide the dough in half. Shape each half into a ball. Pat each ball into
a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut
each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
about 1/2 inch apart with the pointed ends toward the center. Bake for
about 15 minutes, or until golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate,
then into the nuts. Place on waxed
paper until the chocolate is firm. Nutrition Analysis: 100 calories, 1g
protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.

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Popularity: 4% [?]

CREAMY FRUIT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Package frozen
-raspberries,blueberries,
Strawberries, peaches, or
-mixed fruit, thawed
1 c Water
1/4 c Sugar
2 Inches stick cinnamon
1 d Ground nutmeg
1 d Ground cloves
1 tb Water
1 tb Cornstarch
2 tb Lemon juice
1 c Dairy sour cream
1/2 c Milk

Drain fruit, reserving syrup (cut up large pieces of
fruit). In 1 1/2- quart saucepan combine reserved
syrup,the 1 cup water, sugar, cinnamon, nutmeg, and
cloves. Bring to boiling; reduce the heat and simmer,
uncovered for 5 minutes. Remove stick cinnamon. Blend
the 1 tablespoon water and cornstarch; stir into
saucepan. Cook and stir till thickened and bubbly.
Remove from heat. Add lemon juice. Cool to room
temperature. Blend in sour cream and fruit. Stir in
milk. Cover and chill. Garnish with strips of lemon
peel, if desired. Makes 4 to 6 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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Popularity: 3% [?]