Decorator Icing

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter — softened
2 c powdered sugar — sifted
2 tbsps milk
1/2 tsp vanilla
food coloring

Cream butter; gradually add sugar, beating well. Add milk and vanilla,
mixing until smooth. Color if desired.

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Per serving: 1356 Calories; 47g Fat (30% calories from fat); 1g Protein; 240g
Carbohydrate; 127mg Cholesterol; 480mg Sodium

NOTES : This icing stays soft. DO NOT stack cookies.

Popularity: 3% [?]

Title: Selection of Fresh Cucumbers
Categories: Canning, Preserves, Pickles
Yield: 1 text

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A bushel
weighs 48 pounds and yields 16 to 24 quarts–an average of 2 pounds per
quart.

Quality: Select firm cucumbers of the appropriate size: about 1-1/2
inches for gherkins and 4 inches for dills. Use odd-shaped and more
mature cucumbers for relishes and bread-and-butter style pickles.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 3% [?]

Oreo Surprise

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Oreo cookies
1 c margarine, melted
1 c confectioner’s sugar
8 oz cream cheese
16 oz Cool Whip
2 sm Boxes Jello instant chocolate pudding

1. Crush entire package of Oreos to fine consistancy (potato
masher works fine for this). Saving out 1/2 cup of Oreo crumbs
for later use, mix remaining crumbs and melted margarine and
press in bottom of 9 X 13 baking pan. Tamp firmly with spoon or
spatula.
2. Place in refrigerator for 5 minutes.
3. In large mixing bowl, combine confectioner’s sugar, cream
cheese and one-half of cool whip. Beat with electric mixer
until thoroughly mixed. Note: Items will mix much more easily
if cream cheese and cool whip have been set out at room
temperature ahead of time.
4. Retrieve pan from refrigerator, spread cream cheese/Cool
Whip/sugar mixture evenly over Oreo crust. Spread carefully, as
crust will have tendancy to stick to mixture. Return to
refrigerator.
5. Prepare both boxes of chocolate pudding according to package
directions. Then quickly retrieve pan from refrigerator and
spread over top of previous layer. Return to refrigerator for 5
minutes.
6. Retrieve pan from refrigerator and spread remaining Cool Whip
evenly over pudding layer.
7. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top
of Cool Whip layer.
8. Refrigerate until served. For best results, make the night
before.

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Popularity: 3% [?]

POLENTA WITH FONTINA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Mrs. G

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
Fontina Cheese
Melted Butter
Ingredients:
Salt pepper
Prepared polenta

After making the polenta pour into a dish and let cool until hardened. Cut into
1″ slices. In an ovenproof buttered pan cover bottom with slices of polenta.
Cover that with a generous layer of Fontina cheese. Top with another layer of
polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in
oven 475 until golden brown. Serve hot.

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Popularity: 4% [?]

Summer Vegetable Soup

Recipe By : Country Living, Jul 96, Vol. 19 Issue 7
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 tablespoon butter
4 medium carrots (1/4 pound) — peeled and sliced
2 stalks celery — diced
1 large onion — chopped
2 cloves garlic — chopped
2 quarts water
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 large bay leaf
1 pound green or other snap beans
2 large all-purpose potatoes — (3/4 pound)
2 small yellow squash — (10 ounces)
3 large ripe plum tomatoes
2 cups torn beet greens or spinach — grated (optional)
Parmesan cheese

1. In 8-quart saucepot, heat oil and butter over medium heat. Add carrots, cel
ery, and onion; saute 3 minutes. Stir in garlic; saute 1 minute. Add water, Wor
cestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over h
igh heat. Reduce heat to low and simmer vegetable mixture 15 minutes.

2. Meanwhile, snap the stem end off each bean and discard. Cut beans into 1-in
ch lengths. Peel and cut potatoes into 1/2-inch cubes. Cut squash lengthwise in
to quarters, then crosswise into 1/4-inch-thick slices.

3. Remove and discard bay leaf from vegetable mixture. Add beans, potatoes, an
d squash to vegetable mixture; heat to boiling over high heat. Reduce heat to l
ow and cook until potatoes are tender–about 10 minutes.

4. Meanwhile, peel and chop tomatoes. Stir tomatoes and beet greens into veget
able mixture; cook until greens are wilt-ed-about 1 minute. Ladle soup into ser
ving bowls; top with Parmesan, if desired. Serve immediately.

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Popularity: 2% [?]

Title: APPLE GREEN PEAR CHUTNEY
Categories: Fruits, Relishes
Yield: 8 pints

2 c Apple cider vinegar
3 c Sugar, brown, dark
10 lg Apple, tart; peeled, cored,
– coarsely chopped
5 Pear, green firm; peeled,
-cored, coarsely chopped
2 lg Bell pepper, red; cleaned
– coarsely chopped
1 c Currants, dried
1 c Onion; coarsely chopped
1/2 c Ginger, fresh; peeled
-finely chopped
2 lg Lemons; seeded finely
-chopped (include rind)
2 ts Mustard seeds, whole
1 T Mint, fresh; coarsely
-chopped
1 T Salt

In a large, nonreactive pot, bring vinegar and brown sugar to a boil
over high heat. Add all other ingredients and turn heat to a simmer.
Cook, stirring occasionally, until thickened, about 45 minutes. Pour
into sterilized jars and seal.

Source: Lee Bailey’s California Wine Country Cooking
From: Sallie Austin Krebs

MMMMM

Popularity: 3% [?]

Date: Wed, 17 Nov 93 16:36:15 EST
From: Donna Sullivan

I had a request for these so I thought I’d also post it to the group. This is
a delicious and easy recipe for baked beans that I make often during the
winter.

Baked Beans a la Crockpot

3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
1 medium onion, chopped
1/2 cup catsup
1/2 cup brown sugar (dark or light works fine)
1 cup water
2 TBL dry mustard
2 TBL molasses
1 TBL salt
1 inch of fresh ginger, minced

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
before and then turn on the pot when you leave for work in the morning. When
you come home at night dinner’s ready and the house smells great!

Popularity: 4% [?]

MARASCHINO CHERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pickles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 lb Pitted red cherries
4 1/2 lb White sugar
3 c Water
Juice of 1 lemon
1 oz Almond extract
1 oz Red coloring
—–BRINE—–
2 qt Water
2 tb Salt
1 t Alum

Soak pitted cherries overnight in heated brine. The next morning, drain
cherries. Rinse in cold water. Combine cherries, water, sugar, lemon
juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again
boil juices, pour over cherries and let stand 24 hours. Bring to boil
again. Add almond extract and cherries. Pack in hot sterilized jars and
seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25
min.

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Popularity: 3% [?]

BAKED FISH CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 F.

Butter a deep baking dish. Peel and thinly slice
three medium potatoes and two onions. In bottom of
dish, put half the potatoes and onions. Salt and
pepper and dot generously with butter. Cover with a
thick layer of fish fillet (or flaked, canned salmon).
Season and again butter generously. Layer with
remainder of potatoes and onions and season again.
Pour in enough milk to reach top layer. Sprinkle with
paprika and bake one hour at

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Popularity: 3% [?]

Crab Stuffed Artichokes/BC

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Seafood Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Crab meat, picked over
1 c Process Swiss Cheese — cubed
1/3 c Green pepper — chopped
1/4 c Onion — chopped
1 t Salt
1/2 c Mayonnaise
2 ts Lemon juice
5 Artichokes — cooked

Break crab meat in chunks; toss with next four ingredients. Blend
mayonnaise and lemon juice; add to crab mixture; toss lightly. Remove
small center leaves of each artichoke, leaving a cup. Carefully
remove choke. Fill artichokes with crab salad; place in large baking
dish. Pour hot water around artichokes to depth of 1 inch. Cover and
bake at 375~ about 35 minutes or till hot through. Makes 5 servings.

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Popularity: 3% [?]