Title: Pumpkin Dump Cake
Categories: Cakes
Yield: 3 servings

4 Eggs, beaten
1 1/2 c Sugar
1 ts Salt
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
2 c Cooked pumpkin
12 oz Can of Milnot*
1 Yellow cake mix
1/2 c Chopped pecans
2 Sticks of melted margarine

Mix first 8 ingredients together. Pour into a 13×9 inch pan.
Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped
pecans over the cake mix, then pour melted margarine evenly over the
cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as
ovens vary somewhat. Serve with Cool Whip on top. Randy Rigg

*Milnot is a brand name for evaporated milk (unsweetened)
MMMMM

Popularity: 3% [?]

Date: 17 Nov 93 16:03:41 CST
From: “Anne Bolter”
Subject: sweet tooth recipe

OAT COOKIES

Ingredients:
2 1/3 Cup Wholewheat Flour
1 Cup Brown Sugar
2 Cups Oats (Oat Flour or Blended Oats)
1 Tsp Baking Soda
1 Tsp Baking Powder
To Taste Cinnamon
To Taste Cloves
To Taste Nutmeg
To Taste Allspice
1 Tsp Vanilla
************** *************
Option A Option B
4 egg whites (2 egg beaters) 2 egg whites (1 egg beater)
2 TBLS Skim Milk 1/3 Cup Molasses
1/2 Cup Molassess 2/3 Cup Applesauce
**************** ****************
# 1/2 Cup Honey

Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine
the wet and the dry ingredients. If batter is too dry (it should be
moist and pliable) add up to 1/2 cup honey. Refrigerate until the
batter is cold. Bake in a 300-325 degreeoven. Lightly spray pans
with pam or use baker liner sheets. Cook until crispy looking. Note
this is very important because the cookies will continue to get moist
the longer you keep them. You can add your favorite dried fruit to
the cookies for additional taste. Good luck and good eating and if
you have any questions (no flames accepted *grin*) feel free to
contact me.

Popularity: 4% [?]

Le Montrachet Lobster Bisque

Recipe By : David Ventimiglia
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
3 pounds lobster tails — chopped, lg. chunks
4 each carrot — sliced
4 each onion — diced
4 stalks celery — sliced
2 cups dry white wine
1/4 cup brandy
3 quarts water
4 cloves garlic — minced
3 tablespoons tomato paste
1 teaspoon paprika
1 pinch cayenne
1/2 teaspoon thyme — dried crushed leaves
1/2 teaspoon tarragon — leaves, dried
3 each dried bay leaves
2 teaspoons cracked black pepper
1/4 cup butter
1/4 cup flour
3 cups whipping cream — heated
salt and white pepper — to taste
1/4 cup dry sherry

Heat olive oil in 6-qt. saucepan until it begins to smoke. Add lobster
pieces. Stir until lobster turns red. Separate shells from meat and
return shells to pot. Chop meat into bite-sized pieces and set
aside.Add carrots, onions and celery to shells and stir until onion is
tender. Add wine and simmer until reduced by half. Add brandy. Bring
to simmer and carefully ignite, keeping face and clothing away from
flames. When flames die down, add water, garlic, tomato paste,
pariika, cayenne thyme, tarragon, bay leaves and black pepper. Stir
well. Bring to boil, reduce heat and simmer 35 minutes, stirring
occasionally. Strain through cheese cloth into clean 2-quart saucepan.

Soften butter in small bowl and knead in flour. Bring lobster stock to
boil. Add flour-butter mixture and stir with whisk until flour-butter
mixture dissolves a nd soup is uniformly thick in texture, about 5
minutes. Add hot cream. Season wi th salt and white pepper. Simmer 1
minute. Add sherry and stir. Remove from heat .

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Per serving: 884 Calories; 59g Fat (65% calories from fat); 48g Protein; 22g
Carbohydrate; 399mg Cholesterol; 1223mg Sodium

Popularity: 3% [?]

Chili Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Main Dish
Soups Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pinto beans
1 teaspoon Garlic salt
1/4 teaspoon Thyme
10 1/2 ounces Can beef broth
1 package Chili seasoning mix
8 cups Boiling water
1 teaspoon Onion salt
1/4 teaspoon Marjoram
16 ounces Tomatoes — 1 cn
1 cup Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large pot;
add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer
until beans are tender, about 3 hours. (Don’t let beans boil dry;add hot water
as needed.) Spoon out 3 cups of cooked beans to use another day in another way.
Mash remaining beans with their liquid. Add remaining ingredients. Heat 10
minutes to blend flavors.

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Popularity: 3% [?]

Tagliatelle with Prosciutto and Radicchio

Recipe By : Pasta, Cooking with Style (1994)
Serving Size : 6 Preparation Time :0:15
Categories : 4 Star Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fettucine — or tagliatelle
6 1/2 ounces prosciutto — or turkey bacon
1 tablespoon canola oil — butter flavored
1 tablespoon virgin olive oil
6 tablespoons basil leaves — shredded
1 large radicchio — head, shredded
salt and pepper — to taste
3 tablespoons asiago Cheese — shavings

PASTA POT – cook pasta until al dente. Drain well. Toss with butter flavored
canola.
LARGE SKILLET or WOK – Fry prosciutto or bacon until crisp; add a little olive
oil, as needed, to prevent sticking.

Option #1: Combine the herb (s), radicchio, cheese, pepper and meat in a
serving bowl and toss. Add hot “buttered” pasta and toss. Distribute servings
to heated bowls. Top with cheese.

Option #2: Push meat aside in the wok or skillet and stir fry radicchio and
herbs for about 3 minutes, until just wilted and the “cranberry” color darkens
(“maroon”). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer
to a heated serving bowl. Top with cheese: some shavings, some grated.

VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain, beet and
spinach. __Equal amounts of linguine and angel hair. Note the different
cooking times on package. __Shorten the pasta: break length in two. __Equal
amounts of fresh basil, or lemon basil and fresh tarragon. __Good quality
turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry.
[patH at mcRecipe 30 Au 96]
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Serving Ideas : mixed salad

NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)

Popularity: 4% [?]

Peanut Butter Sandwich Loaf

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:55
Categories : Breads For Dessert Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1/3 cup sugar
3/4 cup creamy peanut butter
1 cup milk
1 egg
1/4 teaspoon orange extract — optional

1. Sift flour and mix thoroughly with the salt, sugar and baking powder.
Add the peanut butter and mix in with a pastry blender.
2. Beat the egg and add the milk and orange extract to the egg; blend.
Pour this mixture into the flour mixture and stir until thoroughly combined
but do not beat.
3. Grease a 9 x 5-inch loaf pan. Pour mixture into pan and bake in
preheated 350-degree oven for 50-55 minutes. Cool before slicing.

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Popularity: 3% [?]

Title: BUCKWHEAT CREPES WITH POTATO AND MUSHROOM FILLING
Categories: Vegetarian
Yield: 6 Servings

12 lg Buckwheat Crepes
1 lb Portobello or shiitake
-mushrooms
1 tb Olive oil
1 tb Butter
2 Cloves garlic; minced
Salt to taste
3 lg Yellow onions; chopped
1 ts Olive oil
2 lg Russet potatoes
1/2 c Dry white wine
Flat-leaf parsley; coarsely
-chopped
Fresh ground black pepper
4 oz Swiss or Fontina cheese;grat

Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon
of olive oil and a teaspoon of butter in a large non-stick skillet
and stir the minced garlic in it for a minute. Add the mushrooms and
a little salt, and saute for 10-12 minutes, until they are tender and
starting to sizzle.

In another skillet, cook the chopped onions in the remaining olive
oil and butter, with a dash of salt, until they are soft and turning
golden.

Peel the potatoes and cut them in 1/2-inch dice. Combine them in a
saucepan with the white wine and enough water just barely to cover
them, as well as 1/2 teaspoon of salt. Bring the water to a boil,
lower the heat to a simmer, cover the pan tightly, and cook for 10-15
minutes, until the potatoes are just tender. Remove the lid and
continue cooking gently, stirring once or twice, until the liquid is
reduced and thickened to a sauce. Stir in the sauteed onions and
mushrooms, as well as chopped parsley and fresh-ground black pepper
to taste.

Allow the potato-mushroom mixture to cool slightly, then fill the
crepes. Spoon 2-3 rounded tablespoons of filling across the center of
each crepe, then sprinkle a litle grated cheese over the filling
before rolling or folding the crepe loosely over it. You should have
about a dozen filled crepes.

Cover the crepes loosely with aluminum foil and bake in a 350 degree
oven for 10-15 minutes, or until they are hot through and the cheese
is completely melted.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

Popularity: 4% [?]

Orange Julius

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup milk
1/2 cup water
1 can (16 oz) frozen orange juice concentrate
1/2 cup sugar
1/2 teaspoon vanilla extract
16 ice cubes

Put all ingredients in a blender. Blend until smooth. Serve immediately.

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Per serving: 803 Calories; 5g Fat (5% calories from fat); 9g Protein; 187g
Carbohydrate; 17mg Cholesterol; 81mg Sodium

Popularity: 3% [?]

Title: SUPER CRUNCHY SNACK MIX *
Categories: Snacks, Nuts, Chocolate
Yield: 1 servings

——————————PATTI – VDRJ67A——————————
4 c Popcorn
2 c Super Golden Crisp cereal
2 c Mini marshmallows
2 c Semi sweet chocolate pieces
1 c Peanuts
1 c Raisins

Combine all ingredients. Makes 11 cups.

—–

Popularity: 2% [?]

Chili Ala Capt. James Mcdonnell

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Tex Mex
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Mild Italian sausage*
1 pound Ground chuck
1 each Large yellow onion — diced
2 each Large garlic cloves — minced
1 1/2 tablespoons Chili powder
6 ounces Can tomato paste
1 1/2 cups Water
1 tablespoon Instant coffee
1 tablespoon Sugar
1 tablespoon Paprika
1 tablespoon Oregano
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cumin
1 cup Dark red kidney beans — drain
1 cup Refried beans

Brown sausage, ground meat, onion, and garlic in a pot. Add remaining
ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After
cooking time is up, add the beans and stir. Top with grated Monterey Jack
cheese and finely chopped scallions.

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Popularity: 9% [?]