Title: Creamy Mushroom Soup
Categories: Mushrooms Soups
Servings: 2

1/4 c Chopped Onion
2 T Snipped Parsley
1 T Butter Or Margarine
1 1/2 c Fresh Sliced Mushrooms
1 1/2 t Cornstarch
1 t Instant Beef Bouillon
1/2 t Worcestershire Sauce
1/8 t Dry Mustard
1 x Dash Freshly Ground Pepper
2/3 c Water
1/2 c Dairy Sour Cream
1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.

NOTE:
—–

After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it’s base.

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Popularity: 9% [?]

Mini Calzones

Recipe By : Jenna
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans Pilsbury Pizza Crust Dough
8 Ounces Ricotta Cheese
1 Cup Mozarella Cheese — grated
1 Package Frozen Spinach
3/4 Cup Onion — chopped
3/4 Cup Bell Pepper — chopped
10 To 12 Pepperonis — quartered *

* like you put on pizza

Fold out pizza dough and cut into about 2″ by 2″ squares, pressing
seams wherever necessary. Place 1 T. ricotta, 1 T. mozarella
and a Tablespoon or so of whatever combination of the remaining
ingredients you want i.e. I used spinach and onion, pepperoni and
green pepper, etc. etc…. Fold dough over filling, pressing edges
together (like a half-moon shaped turnover). Brush calzones with
melted butter and bake on a baking sheet at 400 for about 30
minutes- they should be golden. I served them with a small bowl
of commercial marinara sauce.

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NOTES : I recently made mini-calzones as an appetizer for a party and
they went fast! I made three kinds and used the Pilsbury Pizza
dough but I’m sure you could use the “real” thing too.

Popularity: 4% [?]

Hearty Pizza Hero

Recipe By : Van den Bergh Foods, Inc.
Serving Size : 8 Preparation Time :0:10
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf French bread — split and toasted
—-Sauce—- — * see note
1/2 tsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Toppings—-
1/2 tsp olive oil
1 sm onion — sliced 1-inch thick
1 sm bell pepper — sliced 1-inch thick
10 slices low-fat bacon — cooked and crumbled
6 low-fat ham slices — sliced diagonally
5 slices fat-free swiss cheese singles
5 slices fat-free american cheese singles

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add crushed tomatoes, tomato
sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper.
Simmer all ingredients until bubbling or 15 minutes. Let cool and set
aside. In another skillet, heat remaining oil over medium heat. Cook
remaining onion and bell pepper until tender; set aside. Top both halves of
bread evenly with sauce. Then, top with cooked onion, bell pepper, bacon,
ham, and cheeses. Bake for 16 minutes or until cheese has melted.

– - – - – - – - – - – - – - – - – -

Per serving: 172 Calories; 5g Fat (26% calories from fat); 15g Protein; 16g
Carbohydrate; 20mg Cholesterol; 1556mg Sodium

NOTES : * A 14 ounce jar of pizza sauce may be substituted.

Popularity: 4% [?]

Welsh Cakes (bakestone Recipes)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1 t Baking powder
1/4 t Mized spice
2 oz Butter or margarine
2 oz Lard
3 oz Granulated sugar
2 oz Raisins (or currants)
1 Egg, beaten
3 T Milk

Sift the flour, baking powder and spice into a mizing bowl. Cut the fat
into the flour, and rub it to a breadcrumb-like consistency; then mix in
the sugar and raisins. Mix in the egg, and sufficient milk to make a
stiff dough. Roll out on a floured board to 1/4 inch thick. Cut into 3
inch rounds. Bake on a hot greased bakestone until golden brown, about 4
minutes on each side.
*
Variation: “Teisen Dinca” — Make up the Welsh Cake dough adding 6 oz
peeled and grated cooking apples before adding the egg. Mix to a stiff
dough, adding milk if necessary. Roll out, cut into rounds and cook on
the bakestone as for Welsh Cakes. Serve hot with butter, golden syrup, or
honey.

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Popularity: 6% [?]

INIHAW NA BANGUS (Grilled Milkfish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

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

1 Whole bangus (about 2 lbs)
-or white fish, dressed
2 sl Lemon
1 1/2 ts Salt
1/8 ts Pepper
1/2 c Tomatoes, chopped
1/4 c Onions, chopped
2 Green onions, chopped

1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.

2. Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until
done. (about 15 minutes on each side).

3. Serve with lemon wedges or with a lemon juice and patis (fish sauce)
dip.

Preparation and cooking time: 45 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Popularity: 4% [?]

Baked Apples

Recipe By : Jeff Winslow Tektronix Inc., Design Automation Group, Beaver
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 green apples (crispy, tart, medium sized -
8 cm stick cinnamon — broken and ground (u
14 allspice berries — ground the same way
1 ml grated nutmeg
100 g brown sugar
45 g butter (grate if cold)
juice of 1/2 medium lemon
120 g golden raisins
65 g dried pitted prunes
100 g chopped walnuts (or other nuts)

1. Preheat oven to 200 =F8C . Butter a deep baking dish that has a lid.

2. Core the apples but do not peel them. Arrange them in the dish. Cut
apples to fit, if necessary.

3. Combine all remaining ingredients in bowl. Mix well (this is where
grating the butter comes in handy). Stuff this mixture into the holes and
spaces in and between the apples.

4. Bake covered at 200 =F8C for about 30 minutes. Serve hot with vanilla
ice cream (spoon extra sauce over ice cream).

Difficulty : easy.
Precision : measure the spices.

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Popularity: 4% [?]

Title: Quaker’s: Vanishing Oatmeal Raisin Cookies
Categories: Cookies
Yield: 4 servings

1 c Margarine/butter, softened
1 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs

l l/2 c all-purpose flour
: l ts baking soda
1 ts ground cinnamon
l/2 ts malt (optional)
3 c QUAKER Oats uncooked
(quick or old fashioned)
: l c raisins

Heat oven to 350 F. Beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add
combined flour, baking soda, cinnamon and salt; mix
well. Stir in oats and raisins; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet.
Bake l0 to l2 minutes or until light golden brown.
Cool l minute on cookie sheet; remove to wire rack.
Cool completely.

Easy Bar Cookies: Press dough onto bottom of
ungreased 13×9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS

High Altitude Adjustment: Increase flour to 2 cups
and bake as directed.

Ice Cream Sandwich Cookies: Spread softened ice cream
on bottom side of one cookie; top with second cookie.
Wrap in plastic wrap or aluminum foil; freeze.
Remove from freezer a few minutes before serving.

Chocolate Dipped Cookies: Place 2 cups (12 ounces)
semisweet chocolate pieces in dry l-quart glass
measuring cup or microwaveable bowl. Microwave at HIGH
l to 2 minutes, stirring every 20 seconds until
smooth. Or, place in top part of dry double boiler
over hot, not boiling, water; stir occasionally until
smooth. Dip half of cookie in chocolate; gently
shake to remove excess chocolate. Sprinkle with
finely chopped nuts, if desired. Place on wax paper
until set. If chocolate thickens, microwave at 30
second intervals or set over hot water again until
fluid.

Nutrition Information: 1 cookie Calories 100,
Calories From Fat 36, Total Fat 4g, Saturated Fat 1g,
Cholesterol 10mg, Sodium 75mg, Total Carbohydrates
13g, Dietary Fiber 1g, Protein 2g

—–

Popularity: 2% [?]

Title: DUTCH APPLE PIE (DIABETIC)
Categories: Pies, Diabetic
Yield: 12 servings

1/4 c Flour
1/2 c Quick cooking oats
1/2 ts Cinnamon
5 c Sliced baking apples
Sweetener equal to 1/2 c
-sugar
1/2 c Unsweetened frozen apple
-juice concentrate
Pie crust for 1 crust pie

————————–TOPPING————————–
1/4 c Flour
1/2 c Quick cooking oats
Sweetener =to 1/2 c brown
-sugar
1 ts Cinnamon
1 pk Sugarfree instant vanilla
-pudding mix
1/2 c Butter or margarine

Mix flour, oats, cinnamon, and sweetener with a fork.
Pour over sliced apples and mix well. Pour apple juice
over top of apples and mix well again. Put apple
mixture in pie crust; set aside. For topping: mix dry
ingredients with fork. Add butter and cut into dry
ingredients with a pastry blender or 2 knives until it
resembles coarse crumbs, Pour mixture over pie filling
and press down evenly over apples. Bake at 400 degrees
for 45-55 minutes.

2 bread, 3 fat, and 1 fruit exchange. 251 calories, 12
grams of fat, 283 mg. sodium, 5 mg. cholesterol per
serving. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

Popularity: 2% [?]

Title: Sweet Savory Appetizer Puffs
Categories: Appetizers
Yield: 48 appetizers

———————————–PUFFS———————————–
1 c Water
1/2 c Butter
2/3 c All-purpose flour
2/3 c Whole wheat flour
5 Eggs

———————————-FILLING———————————-
12 oz Neufchatel cheese
-OR- cream cheese
1 c California dried figs
– (finely chopped)
9 sl Bacon
— crisply cooked crumbled
2 tb Chutney

For puffs, bring water and butter to a boil. Add flours, all at once,
stirring well for about a minute. Turn dough into mixer bowl or food
processor. Add eggs (one at a time, if using mixer; all at once if
processor). Mix or process until smooth and shiny. Drop by rounded
teaspoonfuls onto greased baking sheet. Bake in a 400 degree F. oven for
20 minutes, until well browned. Cool. Split. Fill each puff with about
1-1/2 teaspoons of filling. For filling, combine all ingredients in a
small bowl blending well.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 5% [?]

Title: RHUBARB RAISIN CRUMBLE
Categories: Desserts, Fruits/nuts
Yield: 4 servings

1 1/2 lb Rhubarb*
1/4 c Strawberry preserves**
1/4 c Raisins
1/2 tb Orange zest,organic+
1 c Granola++
Maple syrup to taste

Combine ingredients in a heatproof pan 13x8x2 inches. The combined
ingredients will seem dry; don’t be concerned; the rhubarb will give
up considerable liquid as it cooks. Place pan in a cold oven, set
temperature to 375 F, and bake uncovered for 15 minutes. Stir and
continue baking until rhubarb is tender but still firm, about 10 to 15
minutes more. Add maple syrup to taste if more sweetness is desired.
*trimmed and cut into 1-inch slices
**fruit-sweetened
+finely minced or grated if possible
++preferably maple walnut
~–

—–

Popularity: 5% [?]