Title: Low Cal Snickers Pie
Categories: Low cal, Pie
Yield: 8 Servings

1/2 c WW Chocolate Ice Milk
(Softened)
1 c Light Cool Whip (thawed)
1 pk Sugarfree Chocolate Pudding
(prepared)
1/4 c Crunchy Peanut Butter
3 oz Grapenuts
FOOD EXCHANGES
1/2 Milk, Fat, Bread, Protein,
Fruit
35 Optional Calories

Spray an 8″ or 9″ pie pan with Pam. In a large bowl, combine ice milk and
Cool Whip. Blend in remaining ingredients. Freeze at least 2 hours. Note:
First time cutting, cut into 8 pieces and refreeze.

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Popularity: 13% [?]

Title: Savory Hamburger Soup
Categories: Soups/stews, Ground beef, Beef
Yield: 2 servings

1 ea Lge. Carrot, Thinly Sliced 2 tb Dry Red Wine
2 tb Chopped Onion 1/2 ts Sugar
1 tb Water 1/4 ts Salt
1/2 lb Lean Ground Beef 1 x Dash Garlic Powder
1 c Tomato Sauce 1 x Dash Pepper
1/2 c Water 2 tb Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1
T water, covered, on 100% power for 2 minutes. Stir the ground beef into
the partially cooked vegetables. Micro-cook, uncovered, on 100% power for
3 minutes, stirring once to break up the meat. Drain off the fat. Stir
in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more
or until mixture is heated through and vegetables are tender. Sprinkle
with shredded cheddar cheese and serve.

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Popularity: 3% [?]

Title: Blackened Chicken
Categories: Cajun, Main dish, Poultry
Yield: 8 servings

16 ea 3 oz skinless chicken breast

MMMMM———————–SEASONING MIX—————————-
2 T Salt
1 1/2 t Garlic powder
1 1/2 t Ground black pepper
1 t White pepper
1 t Onion powder
1 t Ground cumin
1/2 t Gound cayenne pepper
1/2 t Sweet paprika

MMMMM———————OTHER INGREDIENTS————————–
3/4 lb Melted unsalted butter

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts,
about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh
pieces, or a combination of these. Skin the leg-thigh pieces, then
bone each piece along the length of the two bones, leaving meat in
one piece. Trim off excess fat. Pound each breast or leg-thigh
fillet to 1/2 inch thick.

Let the chicken come to room temperature before blackening.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Heat a large cast-iron skillet over very high heat until it is
extremely hot and just short of the point at which you see white ash
or a white spot forming in the skillet bottom, about 8 minutes. (the
time will vary according to the intensity of the heat source.)
Heat the serving plates in a 250F oven.
Just before cooking each piece of chicken, dip it in the melted
butter so that both sides are well coated, then sprinkle each fillet
evenly with the seasoning mix, using about a rounded 1/2 teaspoon on
each, and patting it in with your hands. (If you lay the fillet on a
plate or other surface to season it, be sure the surface is warm so
the butter won’t congeal and stick to the surface instead of to the
meat. Wipe the surface clean after seasoning each fillet. Use any
remaining seasoning mix in another recipe.)
Immediately place the fillet skinned side down in the hot skillet,
making sure all meat folds are opened up and the meat is lying flat.
Pour about 1 teaspoon butter on the top of the fillet (be careful, as
the butter may flame up). If you cook more that 1 fillet at a time,
place each fillet in the skillet before buttering and seasoning
another one.
Cook uncovered over the same high heat until the underside forms a
crust, about 2 minutes. (The time will vary according to the
thickness of the fillets and the heat of the skillet or fire; watch
the meat and you’ll see a white line coming up the side as it cooks.)
Turn the fillets over and pour about 1 teaspoon more melted butter on
top of each. Cook just until meat is cooked through, about 2 minutes
more. Serve the chicken fillets crustier side up while piping hot.
Clean the skillet after cooking each batch and repeat the
blackening procedure with the remaining chicken fillets.
To serve, place 2 breast fillets or 1 leg-thigh fillet on each
heated serving plate. If you use a large serving platter, do not
stack the fillets.

Paul Prudhomme warns, “Blackening should be done either outdoors or
in a commercial kitchen. The process creates an incredible amount of
smoke that will set off your own and your neighbors’ smoke alarms.
People with really well-installed commercial hood vents at home have
gotten away with blackening in their own kitchens. They are
privileged! Don’t push your luck.”

From The Prudhomme Family Cookbook

MMMMM

Popularity: 7% [?]

Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

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Popularity: 6% [?]

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% [?]

Mayonnaise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Salad oil
1 Egg
OR
2 Egg yolks
2 tablespoons Lemon juice
OR
2 tablespoons Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1
teaspoon oil at a time beating well after each addition, until 1/3 cup has
been added. Add a few drops lemon or vinegar. The mixture should be quite
thick and perfectly smooth. If it isn’t you added the oil too quick or
didn’t beat it enough. Continue to add the oil and acid alternately until
it’s used up. Add seasonings to taste. Store covered in the refrigerator.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Hummos (chick pea dip)
Categories: Lebanese, Dips
Yield: 6 Servings

1 cn Chick peas (semi drained)
1 sm Lemmon (juiced)
2 cl Garlic (crushed)
1 tb Tahinni (sesame seed paste)
Optional (instead use a litte
Olive oil)
Salt freshly ground pepper
*adjust above amounts to
Suit your taste

*Blend all ingredients.
*place in an attractive bowl.
*cut small pitas into triagles for dipping.

Posted by Johanne…..(jopete@odyssee.net)

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Popularity: 4% [?]

Title: Beef Stew~ Pressure Cooked
Categories: Meats, P cooker
Yield: 6 servings

—–INGREDIENTS—–
1 tb Shortening
1 lb 1-in Cubed Stew Beef
1 lg Onion; sliced
1/2 c Water
4 sm Peeled Potatoes
1 pk Frozen Peas
1 sm Carrot; chunked
1 cn (15 oz) Stewed Tomatoes
1 1/2 ts My Seasoning (follows)

A VERY QUICK AND EASY STEW RECIPE

Heat the cooker. Add shortening. Brown the meat. Add the vegetables,
stewed tomatoes, and water, and place over the meat.

Close the cover securely. Place pressure regulator on vent pipe and
cook 10-12 minutes with pressure regulator rocking slowly. Cool
cooker at once. If desired, make a paste of 1 tablespoon flour and
1/4 cup of water and stir into stew to thicken.

Another method of preparing stew is to cook the meat separately 8-10
minutes, then add the vegetables and cook 5 more minutes with the
presure regulator rocking slowly.

My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part
black pepper. Mix well before measuring and adding to the recipe.

Deidre Anne Penrod, Prodigy Food Wine Board

MMMMM

Popularity: 3% [?]

Title: ORANGE PECAN GEMS
Categories: Cookies
Yield: 60 servings

1 pk DUNCAN HINES Moist Deluxe
-Orange Supreme Cake Mix
1 cn Vanilla lowfat yogurt (8 oz)
1 Egg
2 tb Butter or margarine,
-softened
1 c Finely chopped pecans
1 c Pecan halves

1. Preheat oven to 350′F. Grease baking sheets.

2. Combine cake mix, yogurt, egg, butter and chopped
pecans in large bowl. Beat at low speed with electric
mixer until blended. Drop by rounded teaspoonfuls 2″
apart onto greased baking sheets. Press pecan half
onto center of each cookie. Bake at 350′F. for 11-13
minutes or until golden brown. Cool 1 minute on baking
sheets. Remove to cooling racks. Cool completely.
Store in sirtight container.

Makes 4 1/2 to 5 dozen cookies.

TIP: Cookies may be stored in an airtight container in
freezer for up to 6 months.

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Popularity: 4% [?]

Title: Brownie Cookies
Categories: Cookies
Yield: 1 servings

1/4 lb Semi-sweet chocolate
2 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 ts Baking soda
1/2 ts Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tb Vanilla
2 Eggs
1 tb Milk
3/4 c Finely chopped walnuts

Recipe by: Came with Recipe-Wizard
Melt the chocolate over hot water. Sift the flour, baking soda, and
baking powder together, set aside. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the
dry ingredients and the milk by hand. When just blened, mix in walnuts.
Cover and refrigerate dough for 30 mintues before rolling.Preheat oven
to 375*. Lightly grease a cookie sheet. To form the cookies, scooop out
a portion of dough and rool out on a well-floured surface. When dough is
1/4 inch thick, cut it into rounds or other desired shapes. Re roll
scraps and cut agian. Place on cookie sheet (leave room for expansion)
and bake for 6 to 8 minutes. Don’t let theese cookies overborwn

ÑÑÑÑÑ
Notes: Makes about 48 cookie

Per serving (excluding unknown items): 2175 Calories; 140g Fat (55%
calories from fat); 25g Protein; 230g Carbohydrate; 643mg Cholesterol;
2318 mg Sodium

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Popularity: 3% [?]