Title: Sugar and Spice Cashews
Categories: Snacks
Servings: 1

3 c Cashews
1 ts Vanilla
1/4 c Butter or margarine
1/2 ts Cinnamon
1 c Sugar
1/4 ts Cloves
1/4 c Light corn syrup

Melt butter. Add sugar and corn syrup. Microwave on high 2 minutes. Stir
and cook on high 3 more minutes. Stir once to mix in vanilla and spices.
Pour immediately over nuts. Toss and cook on high for 3 minutes, stirring
occasionally. Spread on waxed paper to cool. Makes 1 quart.

MMMMM

Popularity: 17% [?]

Title: Impossible Creole Pie
Categories: Pies, Seafood, Main dish
Servings: 1

1 (6-1/2 oz) crabmeat; *
1 pk (10-oz) okra, frozen; **
1 cn (16-oz) whole tomatoes; ***
1/2 c Green pepper; chopped
1/3 c Green onions; sliced
1/2 ts Chili powder
1/8 ts To 1/4 t red pepper sauce
1 c Milk
2/3 c Bisquick baking mix
2 Eggs
1 ts Salt
1/2 ts Pepper

* Drained ** Frozen cut okra, thawed and well drained *** Well drained,
and cut up

Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat,
vegetables, chili powder and pepper sauce; spread in pie plate. Beat
remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand
beater. Pour into plate. Bake until knife inserted between center and
edge comes out clean, 35 to 40 minutes. Cook 5 minutes.

YIELD: 4 or 5 Servings

Source: Southern Traditions With Bisquick From the cookbook files of:
Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie

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Popularity: 8% [?]

Chocolate Zucchini Cake -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes From Scratch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups Flour
2 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
3/4 Cup Margarine
1/2 Cup Cocoa Powder
1 3/4 Cups Sugar
3 Eggs
2 Teaspoons Vanilla
2 Teaspoons Grated Orange Peel
2 Cups Zucchini — grated
1/2 Cup Milk
1 Cup Chopped Nuts — (optional)

Preheat oven to 350F. Grease and flour a bundt pan or a 9×13 cake
pan. Sift together flour, baking powder, soda, and cinnamon. Set
aside. Cream together margarine, cocoa, and sugar. Add eggs one
at a time, mixing well after each addition. Combine vanilla, orange
peel, and zucchini, then stir into first mixture. Add dry ingredients,
alternating with milk, then add nuts. Pour into pan and bake for 1
hour.

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Popularity: 7% [?]

Apple Tarte Tatins Part 1

Recipe By : Chef Molly O’Neill
Serving Size : 8 Preparation Time :0:00
Categories : Pastry Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large Granny Smith apples
2 Tbs. fresh lemon juice
3/4 cup sugar
4 Tbs unsalted butter (1/2 stick)
Tarte Tatin Pastry
2 cups all-purpose flour
1 tsp. kosher salt
1/2 lb. cold unsalted butter
1 egg yolk
2 tablespoons water

Peel, quarter and core the apples. Put in a large mixing bowl and toss
with the lemon juice. Set aside. Place the sugar in a 10-inch skillet or
Tarte Tain pan over lowheat. When some of the sugar begins to melt,
begin stirring with a wooden spoon until all of the sugar is melted and
begins to turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down, in
concentric circles, fitting them together as close as possible. Fill the
center with 2 or 3 apple pieces as needed. Arrange the remaining pieces,
rounded side up, in concentric circles, filling in the gaps left in the
first layer. Cut the butter into small pieces and scatter over the
apples. Place the pan over medium heat. Cook until the sugar turns a
deep caramel color and the juice released from the apples are nearly
evaporated, about 15 to 20 minutes. (Continued in Part 2)

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Popularity: 6% [?]

MOTHER’S DAY MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 c Oil
1 2/3 c White sugar (or less)
1/3 c Brown sugar
2 c Grated zucchini
3 c Sifted flour
1 t Soda
1/4 ts Baking powder
3 ts Cinnamon
1 t Salt
1/2 c Chopped walnuts

FROM: Indian Valley Elem School, Walnut Creek, CA

Beat eggs until light and foamy; add sugar, oil and
zucchini. Blend well with spoon. Mix dry ingredients
and add to egg mixture; blend well. Add nuts. Put in
greased muffin tins. Bake at 325~ for 20 minutes (or 2
bread loaves for 1 hour).

Makes 18 large muffins.

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Popularity: 3% [?]

Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings

1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter

Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth
and uniform Variations: Mouseline sauce: As per Hollandaise and fold
in 1/2 cup of heavy cream (beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables

MMMMM

Popularity: 9% [?]

Title: MUSTARD PICKLES
Categories: Penndutch, Pickles
Yield: 1 servings

2 qt Tomato, green
2 qt Pickles, small sweet
2 qt Onion, small white
6 ea Bell pepper, green
2 ea Cauliflower, heads
1 c Salt
3 qt Vinegar, white wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, dry
1 oz Celery seed
1/2 oz Turmeric

Separate the cauliflower into flowerets, peel the
onions and slice the peppers real fine, slice the
tomatoes and combine all four ingredients. Cover with
the salt and let stand over night. Drain, cover with
boiling water and cook until vegetables are soft.
Drain. Heat the vinegar and pour over the flour,
sugar, mustard, celery seed and turmeric which have
been mixed together. Mix thoroughly. Add the pickles
to the cooked vegetables and pour over the liquid,
cook about 10 minutes or until mixture thickens. Pour
into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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Popularity: 4% [?]

CHEESE BALLS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick butter, melted
1 c Plain flour
1/8 t Cayenne pepper
1 c Grated sharp cheddar cheese
1 c Rice Krispies
1 Dash hot sauce

Mix all ingredients well. Mold in small vals (dime
size). Bake at 350F for 8-10 minutes. Watch carefully
as they brown quickly. Will keep indefinitely if put
in a tin.

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Popularity: 2% [?]

Title: Shortbread Cookies
Categories: Cookies, Ethnic
Yield: 24 servings

1/2 lb Butter: softened
1/2 c Sugar; confectioners’
2 c Flour
1/4 ts Salt

This makes 24 COOKIES – that would serve very few, if they are as good as
they sound! Cream butter in mixer until smooth. Add confectioners’ sugar
and beat until light and fluffy. Mix flour and salt and add, combining
thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2
rectangles; I rather prefer flowers or animals or something), place on
ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.>
until lightly browned around the edges., Cool on rack. (I would also dust
with a little sugar before baking – maybe even colored sugar if the
cookies
were for my granchildren, but my Scottish grandfather would turn over in
his grave if he knew I had commited such a travesty on shortbread!)

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Popularity: 5% [?]

Fried Oysters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Milk

24 Oysters,freshly shucked

Salt

Pepper

Cornmeal

Cracker crumbs

Vegetable shortening

1. Pour milk over oysters; soak 10 minutes.

2. Roll oysters in seasoned cornmeal or cracker crumbs.

3. Heat shortening; fry oysters quickly in very hot shortening until

brown.

4. Drain well on paper towels before serving.

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Popularity: 3% [?]