Title: Chocolate Crinkle Cups
Categories: Desserts, Cakes
Yield: 22 brownies

1 c Granulated sugar
1/2 c Cocoa
1 ts Vanilla extract
2 Egg whites, slightly beaten
1/2 c All purpose flour
1/4 c Finely chopped walnuts

Heat oven to 350 degrees F. Line small muffin cups
(1-3/4 inches in diameter) with paper or foil bake
cups.

In medium saucepan over low heat, melt spread. Add
sugar, stir until well blended. Remove from heat;
stir in cocoa and vanilla. Add egg whites; stir to
blend. Stir in flour and walnuts. Fill muffin cups
three-fourths full with batter. Bake 15 minutes or
until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.

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Popularity: 2% [?]

TOMATO SOUP WITH CREAM AND DILL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh ripe tomatos, about 4
2 tb Butter/margarine
3/4 c Chopped onion
1 c Chicken broth
2 ts Paprika
1 t Salt
1 t Dill weed
1/4 ts Ground black pepper
1 c Heavy cream
Sour cream for garnish opt.
OR low fat sour cream/
Yogurt

Dice tomatos, about 4 cups, and set aside. In a medium
saucepan, melt butter. Add onion; saute until
transparent, about 5 minutes. Add chicken broth,
paprika, salt, dill and black pepper. Bring to a boil;
add tomatos. Simmer, covered, until tomatos are soft
8-10 minutes. Place half of tomato mixture in the
container of an electric blender; whirl until smooth.
Repeat with remaining mixture. Return all soup to
saucepan. Add cream. Heat until hot, do not boil,
Serve hot or cold, garnished with a spoonful of sour
cream if desired.

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Popularity: 2% [?]

Honey Curried Chicken

Recipe By : Womens American ORT
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Jewish Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
3 pounds chicken — cut up

Melt margarine in a casserole in a 225 oven. Stir in honey, mustard, salt
and curry. Roll chicken pieces in mixture and arrange in a single layer in
the baking dish. Bake at 375 oven for 1 hour or until fork tender.

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Popularity: 4% [?]

All-In-One-Breakfast

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 slice Whole wheat bread — toasted
3 Tomato slices
1 tsp Butter
2 tbsp Grated parmesan cheese
3 Fresh mushrooms — thin sliced
1 slice Bacon; crisp — drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving – 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

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Popularity: 5% [?]

PAPAYA COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Amaranth Flour
1 c AM Unbleached White Flour
2 tb Dry milk
1 t Non-alum baking powder
1/8 ts Sea salt (optional)
1/3 c AM Unrefined Vegetable Oil
1/3 c Honey or maple syrup
4 tb Water
1/2 ts Vanilla or almond extract
Dried papaya
– (chopped into 1/2″ chunks)

Mix dry ingredients and liquids in separate bowls,
then combine and mix thoroughly. Drop spoonfuls of
batter on lightly oiled baking sheet, and press a
chunk of papaya into the center of each cookie. Bake
at 325 F. for 12-15 minutes. Cool on a rack before
serving. Makes about 18 cookies.

Source: Arrowhead Mills “Amaranth Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 3% [?]

Title: Cut-Out Cookies
Categories: Cookies, Holiday
Yield: 48 cookies

1 c Butter or margarine
1 1/2 c C and H Powdered Sugar
— unsifted
1 Egg
1 ts Vanilla
2 1/4 c All-purpose flour
1 ts Baking powder

Soften butter and beat until creamy. Beat in sugar until smooth. Add egg
and vanilla; mix well. Stir in flour and baking powder until thoroughly
mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into
desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10
minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup
unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie
with frosting BEFORE baking. Makes 4-dozen cut-out cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 8% [?]

Beef and Orzo Stuffed Peppers

Recipe By : Bob b1744
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Ground Beef
Main Dishes Pasta
Peppers Tomatoes
Pesto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large green peppers
2/3 cup Italian parsley — tightly packed
1/4 cup Pamesan cheese — grated
2 tablespoons chopped walnuts
5 1/2 teaspoons dried basil
1/2 teaspoon salt
1 clove garlic — minced
1/4 cup olive oil
1 pound ground beef
1 1/2 cups orzo — cooked in
3 cups water
1 medium tomato — seeded and chopped
2 tablespoons Parmesan cheese

Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes
in boiling salted water. Drain, inverted on paper towels.
Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and
garlic in food processor or blender until blended. With motor running, slowly
pour in olive oil. Process until blended. Reserve.
Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto,
orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20
minutes. Sprinkle with 2 Tbsps. more grated Parmesan cheese.

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NOTES : In place of all Pesto ingredients, you can use prepared pesto.

Popularity: 3% [?]

1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)

In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

Popularity: 5% [?]

CL WHIPPED CREAM

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar

In a bowl combine the cream, vanilla extract, and sugar. Whip until
soft
peaks form. The cream should have a satiny appearance. It should not
be
grainy.

Yield: About 3 cup

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Popularity: 10% [?]

Angel Food Summer Pudding

Recipe By : Great American Home Baking
Serving Size : 8 Preparation Time :0:25
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 prepared angel food cake
FILLING
2 cups fresh strawberries — hulled quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries
1/4 cup sugar
1/4 cup orange-flavored liqueur or orange juice
2 teaspoons grated lemon peel
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons cofectioners’ sugar
whole fresh berries
sprigs of mint

1. To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.

2. Cook over medium heat, stirring occasionally, until berries are soft and
sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.

3. Using a serrated knife, trim cake of any browned edges. Cut cake into
1/2 inch slices; cut slices into triangles.

4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake. If necessary, fill any gaps with small
pieces of cake.

5. Spoon filling into the cake-lined bowl. Top with remaining cake
triangles, covering berries completely.

6. Place a plate, just slightly smaller than the bowl’s diameter, on top of
pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.

7. Remove plate and can. Carefully unmold pudding onto a serving plate.

8. To prepare topping, beat cream at medium speed until soft peaks form.
Beat in confectioners’ sugar.

9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
small mounds of cream mixture on top of pudding. Garnish with fresh berries
and sprigs of fresh mint.

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NOTES : Sinfully delicious, this puding just gets better as it sits (which is
never very long). You can substitue frozen berries for fresh ones.

Popularity: 5% [?]