Title: APPLE PIZZA DESSERT
Categories: Desserts, Breads, Fruits
Yield: 12 servings

8 oz Frozen bread dough; thawed
-one-half frozen loaf
8 oz Cream cheese; softened
1/4 c Sugar
1 Egg
1 ts Vanilla
4 c Apples; peel thinly sliced
2/3 c Sugar
1/4 c Flour
1 ts Cinnamon

———————————-TOPPING———————————-
1/3 c Flour
1/3 c Brown sugar
2 tb Margarine; softened
1/2 c Slivered almonds

Place bread dough on greased 12 inch deep dish pizza pan. When thawed
completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15
minutes.

Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread
over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup flour and
cinnamon. Arrange evenly over cream cheese mixture.

In a small mixing bowl, combine 1/3 cup flour and brown sugar. Cut in
margarine until mixture is crumbly. Add almonds. Sprinkle evenly over
apples.

Bake at 350F for about 40 minutes, or until golden brown.

Serve warm or cold, with whipping cream, whipped topping or ice cream.

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Popularity: 3% [?]

Karen’s Sweet Potato Pudding

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3/4 cup margarine
4 eggs
2 cups sweet potatoes — grated
2 cups milk
1 cup corn syrup
1 teaspoon vanilla

1. Grate potatoes in food processor or with hand grater.
2. Blend sugar and margarine in bowl. Add well-beaten eggs; mix
thoroughly. Add potatoes, milk, corn syrup and vanilla; blend.
3. Pour into casserole. Bake in preheated 300-degree oven for 1 hour,
or until knife inserted in center comes out clean. Serve warm or cold with
whipped cream or ice cream if desired.

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Per serving: 459 Calories; 21g Fat (40% calories from fat); 5g Protein; 65g
Carbohydrate; 99mg Cholesterol; 309mg Sodium

NOTES : This recipe is from Karen Jones of Mississippi.

Popularity: 2% [?]

Title: Christmas Hazelnut Balls
Categories: Cookies, Holiday
Yield: 20 servings

1 c All-purpose flour
1/2 c Margarine
1 c Hazelnuts; or pecans
2 tb Sugar
1/8 ts Salt
1 ts Vanilla extract
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:55
1. Combine all ingredients in a large bowl except the confectioner’s
sugar. Use a large wooden spoon or your hands to mix thoroughly.
2. Refrigerate dough for 30 minutes — a very important step.
3. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased
cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until
set but not brown. Do not overcook.
4. Let stand 1 minute in pan then remove to wire rack. Cool until
barely warm. Roll in sifted confectioners sugar. Cool completely, then
just before serving, roll again in the confectioners sugar.

Yield: about 20 balls. Do not make them too large or they will not cook
properly.

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Popularity: 7% [?]

Title: EASTER EGGS
Categories: Candy
Yield: 6 servings

1/4 lb Butter
8 oz Cream cheese
Add:
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

Soften and mix together butter and cream cheese.

Place in refrigerator to chill. Form into egg or ball shape. Dip in
melted chocolate coating.

MMMMM

Popularity: 10% [?]

SOUR SOUP WITH RICE NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken stock, strained
And fairly clear
1/8 lb Boneless pork butt
4 Black mushrooms
1/3 c Dried bamboo shoot tips,
Soaked and shredded
1 Green onion
1/2 c Rice stick noodles, soaked
1 t Thin soy sauce
1 pn Sugar
2 ts White vinegar
1/2 ts Sesame oil

Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″
pieces. Slice pork butt into 1″ matchsticks. Wash and trim green onion,
shred on the bias into 1″ pieces. Soak rice stick noodle in warm water
until soft.

Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add
pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add
soaked rice stick noodles; simmer for another 10 minutes. A minute before
removing from heat, add vinegar and sesame oil; stir. Remove to serving
bowl; garnish with shredded green onions. Serve.

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Popularity: 3% [?]

Crawfish Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Casseroles
Crawfish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Paula St. Romain vcjk47b-
1 package (8 oz.) cream cheese — cubed
1 Stick margarine
2 tablespoon Margarine
2 pound Peeled crawfish tails
1 lg Onion — chopped
1 lg Bell pepper — chopped
1 package (8 oz.) fresh mushrooms — slic
1 (10 3/4oz.) can cream of
Mushroom soup
1 To 2 cups cooked rice
1 tablespoon Garlic powder — or to taste
1/2 teaspoon Red pepper
3 Dashes white pepper
1 1/2 cup Grated Velvetta cheese
1 Cup canned fried onion rings

In a double broiler, melt stick of butter and add cubed cream cheese. Stir over
low heat until cheese is melted. In seperate skillet, melt 2 tablespoons
margarine and saute’ crawfish tails, onions, bell pepper and mushrooms until
seasonings are limp. Add the mushroom soup and cooked rice. Stir in garlic
powder and peppers. Add the cream cheese and margarine mixture to crawfish
mixture. Stir and check for seasoning. Put in greased casserole. Top with
grated Velvetta cheese and fried onion rings. Bake in 350* oven for 30 minutes
or until bubbly. Freezes well.
Shrimp also can be substituted for the crawfish. (wrv)

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Popularity: 8% [?]

Title: HAMBURG SOUP
Categories: Soups, Beef, Hamburger
Yield: 5 servings

1 lb Ground beef
1 1/2 c Onions, diced
1 1/2 c Potato, diced
1 c Carrot, diced
1/2 c Celery, diced
1 ea Bay leaf
1 c Tomato
4 ts Salt
6 ea Bouillon cubes
1 c Cabbage, cut
1 1/2 qt Water
1/4 c Rice
1 ea Basil leaf
1/8 ts Pepper

Brown meat and onions in pan, stirring with fork to
break up meat. Add all vegetables except finely cut
cabbage. Add seasonings and meat to water in large
pot. Bring to boil and simmer for 15 minutes. Add
rice. Simmer for 45 minutes. Add cabbage, simmer
another 45 minutes. Stir frequently. Serve with
grated cheese. Tastes even better the next day.

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Popularity: 3% [?]

Title: Chocolate Kiss Thumbprint
Categories: Cookies, Crisco.030, Nuts, Chocolate
Yield: 30 cookies

1/2 c Butter Flavor Crisco
1/2 c Sugar
1 tb Milk
1/2 ts Vanilla
1 Egg, separated
1 1 ounce square unsweetened
– chocolate, melted and
– cooled
1 c Flour, all purpose
1/4 ts Salt
3/4 c Nuts, chopped
30 Chocolate kisses, unwrapped

Preparation Time: 30 Minutes Bake Time: 8 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Combine Butter Flavor Crisco, sugar, milk, vanilla and egg yolk.
Beat at medium speed of electric mixer until well blended. Add melted
chocolate. Mix well.

3. Combine flour and salt. Add to chocolate mixture. Mix until well
blended. Form dough into 1 inch balls.

4. Beat egg white slightly with fork. Coat balls with egg white. Roll
in chopped nuts. Place 2 inches apart on baking sheet. Press thumb
gently in center of each cookie.

5. Bake at 350 for 7 minutes. Remove from oven. Place chocolate kiss
in each thumbprint. Return to oven for 1 more minute. Remove to
cooling rack.

Makes 2 1/2 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 36.
Shared by: David Knight

MMMMM

Popularity: 4% [?]

ROCK SHRIMP CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rock shrimp
1 c Celery, diced
1 c Chopped onion
1 c Chopped carrots
1/4 lb Butter or margarine
1/4 ts Black pepper (optional)
1 t Curry powder
1 1/2 ts Chili powder
1/2 ts Thyme
1 t Chopped garlic
1/2 c Flour
1 Tomato, diced medium
1 Green pepper, diced medium
2 Tomatos, diced medium
Chopped parsley for garnish

Contributed to the echo by: Janice Norman Originally
from: Chef Tom Hietpas Rock shrimp chowder from the
Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp
Chowder

Peel the shrimp and boil the shells in 1 gallon water
with the scraps from chopping the onion and celery and
2 teaspoons salt. Reduce the liquid to 1/4 or about 1
quart of stock and strain. Blanch the shrimp in the
stock. Do not overcook. Strain and reserve shrimp and
stock for soup. Saute the celery, carrots and onion.
Add black pepper, curry powder, chili powder, thyme
and chopped garlic. Add flour and mix well. Gradually
add 1 quart of hot shrimp and stock and simmer for
about 15 minutes on low heat. Add diced tomato, green
pepper and potatoes to stock mixture and continue to
simmer until potatoes are tender. Add salt to taste
and rock shrimp just before serving. Serve topped with
oyster crackers and fresh chopped parsley.

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Popularity: 4% [?]

New Mexico Chili Soup No. 2585

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 pound ground beef
1 medium onion — chopped
1 tablespoon flour
16 ounces tomatoes — canned
1/2 teaspoon garlic — minced
4 green chiles — peel, seed, chop
1 tablespoon chili powder
1 pinch cumin
water — as needed
salt — to taste

Heat the oil in a skillet. Brown the meat and onion. Stir in the flour. Add the
tomatoes. Break up the tomatoes with a fork. Stir in the garlic, chile peppers
, chili powder and cumin. Season with salt. Add enough water to moisten the mix
ture. Simmer for several hours

Busted by Christopher E. Eaves

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Popularity: 3% [?]