Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

Popularity: 6% [?]

HERBED SPLIT PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,
-chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worchestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for
-garnish

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper
towel, and coarsely chop. Place bacon in a large soup kettle, set over
medium heat and cook, stirring, until the bacon turns a light golden
color. Add the chopped onion and stir-cook for 1 minute. Add the carrot
and stir-cook for 30 seconds; add the celery and stir-cook for 30
seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas,
Worchestershire sauce, and broth. Bring to a boil, skimming the top as
necessary. Boil for 1 minute then cover and simmer until the peas are
tender, about 1 1/2 hours. (Can be prepared in advance up to this
point.) For serving, season with salt and fresh pepper to taste. Ladle
into warm bowls and top each serving with snipped chives. Makes 4
generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred
Peters.

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Popularity: 4% [?]

Title: Buttery Drop Cookies And Variations
Categories: Cookies, Crisco.001
Yield: 36 cookies

1/2 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk
1 Egg
1/2 ts Vanilla
1 1/4 c All Purpose Flor
1/4 ts Salt
1/4 ts Baking Powder
1/4 c Butter Flavor Crisco
– Melted

Preparation Time: 20 Minutes Bake Time: 7 to 9 Minutes

1. Heat oven to 375. Grease baking sheets with Butter Flavor Crisco.
Set aside.

2. Cream 1/2 cup Butter Flavor Crisco, sugar and milk in medium bowl
at medium speed of electric mixer until well blended. Beat in egg and
vanilla.

3. Combine flour, salt and baking powder. Mix into creamed mixture.
Drop level measuring tablespoonfuls 2 inches apart onto baking sheet.

4. Bake at 375 for 7 to 9 minutes. Brush surface of warm cookies with
melted Butter Flavor Crisco for more buttery taste. Remove to cooling
rack.

Makes 3 dozen 2 inch cookies.

Note: for 3 inch cookies, drop 2 level measuring tabelspoonfuls of
dough into a mound for each cookie. Place 3 inches apart. Bake at 375
for 11 to 13 minutes.

1 1/2 to 2 dozen cookies.

VARIATIONS:
1. Frosted Buttery Drop Cookies: Bake and cool 3 inch Buttery Drop
Cookies. Frost cooled cookies.

CREAMY VANILLA FROSTING
Combine 1/2 cup Butter Flavor Crisco, 1 pound ( 4 cups ) confectioners
sugar, 1/3 cup milk and 1 teaspoon vanilla in small bowl at low speed
of electric mixer for 15 seconds. Scrape Bowl. Beat at high speed for
2 minutes, or until smooth and creamy.

2. Chocolate Dipped: Bake and cool 2-inch “Buttery” Drop cookies.
Melt 1 cup semi-sweet chocolate chips with 1 teaspoon Butter Flavor
Crisco on very low heat or 50% power in microwave. Stir well. Spoon
into glass measuring cup. Dip one end of cooled cookie halfway up in
chocolate. Place on waxed paper until chocolate is firm.

Chocolate Nut: Dip in melted chocolate as above. Sprinkle with
finely chopped nuts before chocolate hardens.

3. Raspberry Coconut: Bake 2-inch “Buttery” Drop cookies. Spread
1/2 to 1 teaspoon raspberry jam on each hot cookie. Sprinkle with
flake coconut.

4. Chocolate Sandwich Cookies: Bake and cool 2-inch “Buttery” Drop
cookies. Spread Chocolate Filling on the bottom of half the batch of
cookies. Top with remaining cookies. Gently press together.

CHOCOLATE FROSTING: Melt 1/3 cup Butter Flavor Crisco in 2-quart
saucepan. Remove from heat. Add 3/4 cup cocoa and 1/4 teaspoon salt.
Blend at low speed of hand-held electric mixer. Add 1/2 cup milk and
2 teaspoons vanilla. Mix at low speed. Blend in 1 pound (4cups)
confectioners sugar, one cup at a time. Mix until smooth and creamy.
Add more sugar to thicken or milk to thin for good spreading
consistency. Makes 2 Cups Frosting

Source: Butter Flavor Crisco Cookie Collection, Page 3.
Shared by: David Knight

MMMMM

Popularity: 4% [?]

Title: Zesty Cola Salad
Categories: Salads, Desserts
Yield: 1 recipe

2 3 oz pkg Cherry gelatin
1 sm Can Black Cherries
1/2 c Chopped pecans
1 cn Crushed pineapple
2 8oz. bottles coca-cola

Drain juice from cherries and pineapple and reserve.
Chill fruit and cola. If fruit juice does not measure
2 cups, finish by adding water. Bring to boil.
Dissolve gelatin in the boiled juice mixture. Let set
slightly and then combine the chilled Cola and Fruit
with it. Add nuts. Cover and chill. May be served as
a dessert, topped with whipped cream.

—–

Popularity: 25% [?]

Title: Super French Toast
Categories: Diabetic, Breakfast, Breads/bm
Yield: 8 slices

2 Eggs; 1/4 c Ground pecans;
1/4 c Orange juice; 3 tb Margarine;
1/4 ts Salt; 8 sl Whole wheat bread;
1/2 c Cornflakes; crushed -=OR=-
1/4 c Wheat germ; 8 sl French bread;

Beat the eggs, orange juice, and salt in a flat bowl with a fork or
whisk until blended. Mix the cornflakes, wheat germ, and nuts in a
pie pan or cake pan.
Heat the margarine in a large skillet. Dip bread slices into egg
mixture and then into cornflake mixture, coating both sides. Place
in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
batches may be needed).
Cook until brown on both sides, turning slices carefully with wide
spatula. Keep finished toast warm if cooking more batches.

Yield: 8 slices

Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat
exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
by Dar Rains

MMMMM

Popularity: 2% [?]

Tomato and Fresh Coriander Vinagrette

Recipe By : NY Times 1988/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salads/Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium ripe tomatoes — seeded and diced
4 tablespoons red onion — finely minced
3 tablespoons fresh coriander or fresh basil
6 tablespoons olive oil
juice of two limes
1 medium garlic clove — peeled and mashed
2 teaspoons jalapeno — minced
salt and pepper

Combine all the ingredients in the top of a double boiler. Set over warm water
and heat over a low flame. Serve warm with grilled flank steaks.
Yield is about 2 1/2 cups.

– - – - – - – - – - – - – - – - – -

Per serving: 829 Calories; 83g Fat (86% calories from fat); 4g Protein; 25g
Carbohydrate; 0mg Cholesterol; 42mg Sodium

Popularity: 6% [?]

Chocolate Babka

Recipe By : Richard A. Ifft
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
5 tablespoons butter or margarine (+extra for greasing)
1/4 cup lukewarm water
1 pkg. active dry yeast
6 tablespoons sugar
1 teaspoon salt
5 cups (to 6 cups) unbleached flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts or pecans

Place milk in a small saucepan and heat it just to the point where it
is ready to boil. Remove from heat, and add the butter or margarine,
and cool. (It can be cooled for 10 minutes in refrigerator.)

Generously grease the bottom, middle, and sides of a standard-sized
tube or bundt pan.

Place water in a large bowl and sprinkle in the yeast.

Add the milk mixture to the yeast when the milk mixture is definitely
cool to wrist temperature; then add sugar and salt.

Add flour, one cup at a time, mixing after each addition.

After all the flour is mixed in, knead for 5 to 10 minutes on a floured
surface. Add small amounts of flour, if necessary to keep the dough
from getting too sticky to handle.

Clean and grease the bowl. Add kneaded dough, and oil or butter the
top surface. Place it in a warm place to rise until doubled; this will
take approximately 2 hours.

Place chocolate chips in food processor with steel blade, or a blender,
and grind them until they resemble coarse meal. Transfer to a small
bowl and combine with the cocoa. Sprinkle 1/3 cup of this mixture into
bottom of the greased pan and then sprinkle in the chopped nuts.

When the dough has doubled in bulk, punch it down and then knead it for
5 to 10 minutes on the floured surface.

Roll the dough into a large oval with a rolling pin: 9-10 inches wide
at the middle, and 16-17 inches long.

Leaving a 1/2 inch rim around the outer edge, sprinkle the remaining
chocolate filling as evenly as possible over the dough. Roll it
tightly along the long edge, pinching the edges to seal them.
Carefully lift the babka and ease it into the pan, making as even a
circle as possible. Pat it firmly into place, and seal the two ends
together with a bit of water and a good pinch.

You can either let it rise at room temperature 45 minutes and then bake
it, or wrap airtight in a plastic bag and refrigerate (up to two days)
until you are ready to bake.

Preheat oven to 375 degrees. Bake 45 to 50 minutes, or until it sounds
hollow when thumped.

Remove chocolate babka from the pan and invert onto a plate, so the
chocolate-nut coating ends up on top. Cool at least 30 minutes.

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Popularity: 6% [?]

Title: MAPLE CREAM PIE
Categories: Pies
Yield: 1 pie

1 Can sweetened condensed milk
2/3 c Real maple syrup
Pinch of salt
1 Cooked pie shell
Whipped cream

Combine sweetened condensed milk, syrup, and salt in saucepan. Heat
(stirring CONSTANTLY) over very low heat until bubbles in center. Cool
slightly. Pour into precooked shell. Top with whipped cream when ready to
serve.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

—–

Popularity: 3% [?]

Title: SHRIMP AND FETA GREEK STYLE PIZZA
Categories: Italian, Shellfish, Greek, Pizza
Yield: 8 servings

1 lb Uncooked med. Shrimp
1 Can PB Pizza dough (or hmade
1 tb Olive oil
2 1/2 oz Crumbled Feta Cheese
2 ts Rosemary crushed
1 tb Cornmeal
4 oz Shredded Mozzeralla cheese
2 Minced Garlic cloves
1/4 c Slice green onions
2 1/4 oz Can sliced ripe olives

Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12″
pizza pan or 13×9″ pan; sprinkle with cornmeal. Place dough in
greased pan; starting at center press out with hands. Sprinkle with
mozzeralla cheese. Heat olive oil in large skillet over med-high
heat. Add shrimp and garlic. Cook until shrimp are light pink, about
1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle
feta cheese, green onions, rosemary and olives over shrimp. Bake at
425 F for 18-22 min., or until crust is golden brown.

MMMMM

Popularity: 3% [?]

PIKE IN GALENTYNE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Middle cut of pike
Or similar large fish
1 1/4 c White wine
2 tb White wine vinegar
3 Parsley stalks
Salt
3 Slices brown bread
Crusts removed
1/4 ts Ground cinnamon
1/8 ts Ground white pepper
4 oz Onions, peeled and chopped
Oil for frying
Gelatine (optional)

Put the fish in a pan, add the wine, vinegar, parsley
stalks and enough salted water to cover the fish and
poach gently for 15 minutes. Turn off the heat; if
necessary, the fish will finish cooking in the liquid
as it cools. Cover the pan and cool to tepid before
finishing the dish.

Carefully lift the fish out of the pan. Reserve the
cooking liquid. Put the bread in a bowl and add enough
of the liquid to cover it.

Skin the fish and take out the spine and other bones;
pike has a line of thin bones through the middle of
the body flesh on each side. Cut all the flesh into
small pieces both to get at them and to make a
manageable dish.

Strain the remaining cooking liquid into a clean pan.
Put 425 ml/15 fl oz/2 cups of it into an electric
blender with the soaked bread, cinnamon and pepper;
process until smooth. Return the mixture to the
liquid in the pan. Fry the onions in a little oil
until soft, and add them to the liquid too. Taste for
seasoning, add the pieces of fish and re-heat gently
to serve.

If you want a cold dish, keep the fish pieces and
fried onions aside while you measure and taste the
liquid, then re-heat it with enough gelatine to
stiffen it; if you had cooked a whole fish, it would
have jellied without help. Add the fish pieces and
onions, turn into a mould and leave to set in the
refrigerator. Auter pike in Galentyne. Take browne
brede, and stepe it in a quarte of vinegre, and a pece
of wyne for a pike, and quarteren of pouder canell,
and drawe it thorgh a streynour skilfully thik, and
cast it in a potte, and lete boyle; and cast there-to
pouder peper, or ginger, or of clowes, and lete kele.
And then take a pike, and seth him in good sauce, and
take him vp, and lete him kele a litul; and ley him in
a boll for to cary him yn; and cast the sauce vnder
him and aboue him, that he be al y-hidde in the sauce;
and cary him whether euer thou wolt.

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Popularity: 2% [?]