Shrimp Cocktail

Juice of 1/2 lemon
1/2 teaspoon horseradish
1/2 teaspoon vinegar
8 drops Tabasco® sauce
1/2 teaspoon tomato catsup

Boil, peel and de-vein shrimp and place them in individual serving dishes.

Combine above ingredients. This quantity is sufficient for one dish of shrimp. Increase the quantities by the number of dishes you prepare.

Chill the shrimp in the sauce thoroughly. Serve ice cold.

1 (20 ounce) can pineapple chunks
1/2 cup vinegar
1 cup granulated sugar
2 tablespoons mint flakes
Red or green food color

Drain syrup from pineapple. To the syrup add vinegar, sugar and mint flakes. Stir to dissolve sugar and bring to a boil. Cover and simmer 10 minutes. Remove from heat; keep covered and set aside to cool.

Strain to remove mint flakes. To the liquid add 1/4 teaspoon (about 25 drops) red or green food color; stir. Add pineapple chunks. Store in a covered dish or jar in refrigerator.

Source: Buffalo News

2 1/2 cups all-purpose flour
1/2 cup instant non-fat dry milk powder
1/2 cup wheat germ
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup vegetable oil
1 egg
1/2 cup undiluted, frozen orange juice concentrate, thawed

Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt together.

In another bowl, combine sugar and oil. Beat in the egg and orange juice and gradually add flour mixture to make a stiff dough. Refrigerate for 1 to 2 hours.

Place greased cookie sheet on damp towel to keep from sliding. Place dough on cookie sheet and flatten, rolling out to within 1 inch of the edge. Cut into 2 x 3/4-inch bars; separating the cookies isn't necessary. Bake 15 minutes in preheated 375 degree F oven until light brown.

Remove from oven; re-cut on the same lines. Return to oven. Turn off heat and let set until oven is cool.

Makes about 6 dozen cookies that can be frozen and thawed as needed.

1 cup granulated sugar
1/2 cup water
1 cup fresh raspberries
2 quarts raspberry tea, room temperature

Place sugar and water in heavy saucepan over medium-high heat. When mixture begins to bubble, reduce heat to medium-low and simmer for 10 minutes.

Turn off heat and stir in raspberries. Cool and spoon mixture into ice cube trays and freeze.

Place frozen raspberry cubes in tall glasses and pour in raspberry tea.

Yields: About 8 glasses of tea

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
2 cups grated carrots
1 large tart green apple, peeled, cored and grated
1/2 cup raisins
1/2 cup sliced almonds
1/2 cup flaked coconut
3 eggs, slightly beaten
2/3 cup vegetable oil
2 teaspoons vanilla extract

Combine first 5 ingredients in a large bowl. Stir in carrot, apple, raisins, almonds and coconut. Make a well in center of mixture.

Combine eggs, oil and vanilla extract. Add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 350 degrees F for 20 minutes.

Remove muffins from pans.

Yields 2 dozen.

1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (2 ounce) finely shredded Provolone cheese
2/3 cup butter, melted
1/3 cup milk
1 egg

Sift together flour, oats, sugar, baking powder, cream of tartar and salt in a large bowl. Stir in cheese.

In a small bowl beat together butter, milk and egg. Add to dry ingredients, stirring just until mixed. Shape dough into ball and pat onto a lightly floured surface to form an 8-inch circle. Cut into 8 to 12 wedges. Bake on a buttered baking sheet in a preheated 425 degree F oven for 12 to 15 minutes or until light golden brown.

Makes 8 to 12 scones.

Posted by jerseyjan at recipegoldmine.com 8/1/2001 4:04 pm

6 slices bacon, cut into 1-inch pieces
1 small green pepper, chopped
2 tablespoons chopped onions
Salt and pepper
1/2 cup shredded Cheddar cheese
3 large potatoes, cooked and cubed
6 eggs

Preheat oven to 375 degrees F.

Fry bacon till crisp. Drain and set aside bacon, reserving 3 tablespoons of drippings. Add peppers, onions and potatoes to drippings. Cook 5 minutes till brown. Sprinkle cheese over mixture and stir gently till cheese melts.

In a separate bowl beat eggs and pour over potato mixture. Cook over low heat stirring gently. Season with salt and pepper. Pour mixture into a greased casserole dish, crumble bacon over the top and bake for 30 minutes.

Use these tips to create, bake and store your perfect cheesecake:

Bring all ingredients to room temperature before mixing. This usually takes 30 minutes.

To soften cream cheese in the microwave: place unwrapped 8 ounces cheese in a microwaveable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.

Mix filling only until combined. Don't over-mix.

Use a springform pan so that the sides can be removed.

Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.

Place springform pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.

Place a shallow pan of water in rack below cheesecake to keep oven moist.

Don't open oven door while baking.

A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.

Cool slowly (about an hour) on a wire rack, away from any drafts.

Store in the refrigerator, loosely covered, for up to four days.

The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.

Garnishing a cheesecake should only be done within 1 to 3 hours of serving.

Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.

Securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.

Thaw frozen cheesecake overnight in the refrigerator.

Posted by CookinMom at recipegoldmine.com May 14, 2001

1 cup coconut, unsweetened
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup canned evaporated milk or whipping cream
1/4 cup butter
1/2 teaspoon vanilla extract

Using a small mixing bowl, combine all ingredients well. Spread on a hot cake, just after it has been taken out of the oven. This cake should be in a 9 x 13-inch pan.

Put cake with topping, still in its pan, back into the oven under the broiler. Broil until bubbly and just starting to brown. WATCH CAREFULLY as this happens VERY FAST.

Remove cake and cool in the pan.

1 teaspoon grated lemon rind
4 tablespoons butter
3 cups confectioners' sugar, sifted
3 tablespoons lemon juice
1 dash salt

Add lemon rind to butter; cream well. Add part of sugar gradually, blending after each addition. Add remaining sugar alternately with lemon juice, until of right consistency to spread, beating thoroughly after each addition. Add salt.

Makes enough frosting to cover the top of one layer and sides of three 9-inch layers.

6-8 chicken pieces (drumsticks or thighs)
1 envelope dry onion soup mix
1 small can apricot nectar
2-3 carrots, chopped
2-4 medium potatoes, sliced
Mushrooms, sliced
Garlic powder

Sprinkle onion soup mix over chicken pieces. Add vegetables and mushrooms. Pour apricot nectar over all, and sprinkle garlic powder over everything. Add small amount of water to casserole and bake at 350 degrees F until done, about 1 to 1 1/2 hours.

2 1/2 cups granulated sugar
1 cup butter
6 eggs (save 2 whites for icing)
4 cups cake flour (after sifting)
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup milk or 1 cup buttermilk plus 1 teaspoon baking soda
1 (8 ounce) box seeded raisins
1 teaspoon cinnamon
1 teaspoon allspice

Light Layer Optional Ingredient
1 (8 1/4 ounce) can crushed pineapple in heavy syrup

Dark Layer Optional Ingredients
1/2 cup chopped nuts or citron
2 ounces fig preserves, with syrup drained
2 ounces blackberry wine

Cream sugar and butter until smooth. Add eggs, one at a time, beating until light. Sift flour, baking powder and salt together. Add alternately with milk to batter. Add vanilla extract and mix well. Divide mixture in half. Add optional ingredients as desired to each half of batter. Add raisins and spices to dark half of batter only. Pour into 6 layer pans that have been greased and floured. Bake at 350 degrees F for 25 to 30 minutes or until done. Use 2 dark layers and 1 light layer for one cake and 2 light layers and 1 dark layer for the other cake. Alternate color of layers.

Filling
4 oranges
1 grated coconut
1 tablespoon fresh lemon juice
2 cups granulated sugar
4 heaping tablespoons all-purpose flour
2 cups water (use coconut milk, if it is sweet)
1 (20 ounce) can crushed pineapple in heavy syrup
2 cups chopped pecans
2 cups candied cherries

Cut oranges and scoop out segments. Add remaining ingredients except nuts and cherries. Bring to boil and cook until thick, stirring continuously. Add nuts and cherries. This goes between all layers and on top of cakes. Frost sides of each cake with 7-minute icing.

NOTE: This is a seasonal cake. In order to make it at times other than Christmas, omit cherries from filling and instead of fresh coconut, use 1 cup canned coconut.

1 (18.25 ounce) box devil's food cake mix
1/2 cup cola beverage
3 large eggs
1/3 cup vegetable oil
1 1/2 cups grated zucchini, with peel
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Empty cake mix into large bowl. Add cola, eggs and cooking oil. Beat on low until just moistened. Beat on medium for 2 minutes. Add zucchini. Stir. Turn into prepared pan. Sprinkle with chocolate chips. Bake for 35 to 40 minutes until wooden pick inserted in center comes out clean. Cool.

2 cups flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla extract

Place in large mixing bowl, flour, sugar and salt. Place in saucepan margarine, water, vegetable, shortening and cocoa. Bring to boil and pour over flour mixture. Mix well. Place in another bowl eggs, baking soda, buttermilk and vanilla extract. Stir well and add to previous mixture. Bake in greased and floured 13 x 9-inch pan at 350 degrees F for 20 minutes.

Icing
1/2 cup margarine
3 heaping tablespoons cocoa
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 tablespoons milk

Melt margarine and cocoa in a 2-quart pan, but do not boil. Remove from heat and add confectioners' sugar, vanilla extract, nuts and milk. Stir well. Ice cake while hot.

Source: Whitman's Chocolate Cookbook

1 cup cake flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract

Filling
10 (1 ounce) squares semisweet baking chocolate
2 cups heavy cream
2 tablespoons rum

Icing
1/4 cup light corn syrup
2 tablespoons hot water
2 tablespoons butter
1 (6 ounce) package semisweet chocolate bits

Cake: Preheat oven to 375 degrees F. Line a jellyroll pan with wax paper; grease.

Sift flour, cocoa, baking powder and salt together twice; set aside.

Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemon-colored. Slowly beat in sugar, 1 tablespoon at a time. Mixture will become very thick. Transfer to large mixing bowl. Beat in water and vanilla extract. Slowly add flour mixture; beat until smooth. Pour into prepared pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake tests done. Loosen from pan. Turn out on rack; remove wax paper. Invert; cool completely.

Filling: Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly; stirring constantly, until chocolate melts. Transfer to medium-size mixing bowl. Stir in rum; chill 1 to 2 hours.

Beat with electric mixer until stiff and thick.

Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling; spread to form even layer 1 1/2 inches thick. Top with remaining cake layer. Chill at least 1 hour.

Prepare icing. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until butter melts. Remove from heat. Add chocolate bits; stir until chocolate melts. Cool at room temperature. Spread over top of cake. Chill until frosting sets.

Cut cake into 12 squares; arrange on decorative plate.

8 ounces cream cheese
1 (16 ounce) box confectioners' sugar
1 1/2 cups chopped pecans or walnuts
1 teaspoon vanilla extract

Melt cream cheese in double boiler. Mix in sugar, nuts and vanilla extract. Drop immediately by spoonsful onto a large sheet of wax paper.

2 cups granulated sugar
1/2 cup evaporated milk (Milnot)
1 tablespoon unsalted butter
3/4 cup creamy peanut butter
1 (12 ounce) bag semisweet chocolate chips
1/4 cup whipping cream

Boil together the sugar, milk and butter. Remove from heat after this has boiled for ONE MINUTE. Add the peanut butter, mix thoroughly and pour into a buttered 11 x 7-inch glass baking pan. As this is cooling, melt the chocolate chips, then stir in the cream. Pour over the peanut butter fudge.]]> http://www.4freeincanada.ca/3-6159-School_Cafeteria_Fudge-recipe.html School Cafeteria Fudge

2 cups granulated sugar
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup cocoa
1 teaspoon vanilla extract
1/2 cup peanut butter
2 cups quick oats

Boil sugar, milk, butter and cocoa 6 minutes, stirring constantly. Remove from heat, add vanilla extract and peanut butter and mix well. Stir in oats and mix thoroughly. Pour into a buttered 8-inch pan and let cool. Cut into squares.

1 tablespoon fat
2 onions, chopped
1 green bell pepper, chopped
3/4 teaspoon garlic salt
1 pound ground meat
1 (20 ounce) can tomatoes
1 tablespoon chili powder
1 cup water
1(4 ounce) can mushrooms
1 (15 ounce) can peas
Salt and pepper, to taste
12 to 14 ounces spaghetti, cooked and drained
2 cups grated sharp cheese
1 cup black olives, sliced

Preheat oven to 350 degrees F. Grease large baking dish.

Melt fat and cook onions, pepper and garlic salt, but do not brown. Add ground meat and brown. Add tomatoes, chili powder and water. Cover and cook over low heat for 30 minutes. Add mushrooms, corn, peas, salt, pepper and olives. Add cooked spaghetti to sauce and stir well.

Fill baking dish with half the spaghetti mixture, cover with half the cheese. Repeat layers. Bake 20 to 30 minutes.

Yields 12 to 14 servings.

8 cups marshmallows
3 ounces butter
9 cups Rice Krispies cereal
8 ounces dark chocolate
4 ounces white chocolate
Chopped nuts, colored sprinkles, mini M&M's

Melt butter and marshmallows together in a large pot on low heat. Mix in the Rice Krispies thoroughly and spread evenly in a 9 x 13-inch dish.

Melt chocolate in a double boiler and allow to slightly cool. Cut the bars in the pan into 3 x 3-inch squares and stick a wooden skewer in each. Dip the treat into the chocolate and shake off any excess chocolate.

Roll the treat in chopped nuts, colored sprinkles, or mini M&M's and allow the chocolate to set. When set, dip the treat into melted white chocolate slightly and allow it to set.

Set out on a platter and let the kids do the Hokey Pokey.

Vegetable oil (for frying)
4 tablespoons butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of ground pepper
Dash of garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, cut into thirds and wing tips
    discarded (defrosted and dried if frozen)
Bleu cheese dressing
Celery sticks

Pour 2 inches of oil into deep fryer and heat to 375 degrees F.

In small saucepan, melt butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well mixed.

In a gallon size zip-type bag, mix flour, paprika, cayenne pepper and salt .

Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or tray. Refrigerate at least 1 hour to help set coating.

Preheat oven to 400 degrees F.

Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel and repeat with remaining wings.

Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot.

Serve wings with celery sticks and bleu cheese dressing on the side.

Source: San Antonio Living 02/03/05

2 cups all-purpose flour
1 pound dark brown sugar
3/4 cup softened margarine
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 egg
1 cup buttermilk

Preheat oven to 350 degrees F.

Combine the flour and sugar. Cut in the butter. Set aside 1 cup of this mixture for topping. Add the cinnamon, baking soda, nutmeg, and ginger to the remaining flour mixture. Stir in the eggs and buttermilk. Do not use an electric mixer. Pour the batter into an ungreased 9 x 13-inch pan. Sprinkle the reserved topping over the batter and bake for 45 minutes, or until done.

Serves 10 to 12.

3 cups granulated sugar
1 1/2 cups (3 sticks) butter or margarine (not low fat)
6 eggs
Pinch of salt
3 cups flour
1 cup milk
1 teaspoon vanilla extract
Peppermint candy sticks

Blend sugar and butter together well. Add the eggs one at a time, stirring well after each one, then add salt. Add flour and milk alternately, ending with flour. Add vanilla extract.

Spray tube pan with vegetable spray, then coat the pan with a little flour. Divide dough into three separate parts. To one of the thirds, add half of a large stick of peppermint candy, crushed. Place one of the plain thirds in the tube pan, add the third with the crushed peppermint and, finally, the last third of plain dough. Bake for 1 hour, 20 minutes at 350 degrees F. Let cool, then ice with white icing. Coat top and sides with the remainder of the crushed candy

Serves 16 to 20.

Posted by LladyRusty at recipegoldmine.com 9/19/02 1:10:59 pm

Source: Recipe courtesy of Sunrise Cafe, Palm Casino Hotel, Las Vegas, Nevada

20 ounces grated Pecorino Romano
2 cups mayonnaise
2 tablespoons chopped parsley
2 1/2 tablespoons minced garlic
2 1/2 tablespoons lemon juice
Pinch cayenne pepper
Dash hot red pepper sauce
3 long loaves Italian bread, split lengthwise

Mix all ingredients, except the bread, together in a large bowl. Spread on bread and toast it.

Servings: 15

1/2 cup fresh espresso
2 1/2 cups low-fat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin

Combine all ingredients in a covered container. Shake until sugar and pectin are dissolved.

Yield: 12-16 servings

1 (3 ounce) package lemon-flavored gelatin
1 cup boiling water
8 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tall (13 ounce) can Milnot, whipped
3 cups graham cracker crumbs (or less if desired)
1/2 cup butter or margarine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened.

Cream together the cream cheese, sugar and vanilla. Add the gelatin and blend well. Fold in stiffly whipped Milnot (this can be done with and electric mixer).

Mix Graham cracker crumbs and melted butter together; pack 2/3 of the mixture on bottom and sides of a 9 x 13-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours or overnight.

Cut into squares and serve plain or garnished with fruit.

The high water content of watermelon makes it possible to freeze it on a stick like a frozen pop. These are incredibly refreshing to eat.

Cut watermelon into slices about 1 1/4 inches thick. Cut each slice into pie shaped wedges of desired size. Using a sharp knife, pierce rind; insert wooden stick. Place on wax paper-lined pan or tray; freeze until firm.

Wrap individually in foil or plastic wrap; store in freezer. Wooden sticks used to make these pops can be found at craft/hobby stores.

Crust
1 1/2 cups flour
1/2 cup cold butter
5 tablespoons confectioners' sugar

Mix together well either in a food processor or by cutting in by hand. Do not get the crust mixture too warm or it will be sticky and hard to handle. Pat into a 13 x 9-inch baking pan. Bake for 15 minutes at 350 degrees F.

Filling
3 eggs
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking powder
1/2 cup flour
3 cups pitted sour cherries

If using a food processor, pour eggs, sugar, brown sugar, baking powder and flour into the work bowl and process until well mixed. Add the cherries and chop up by bursts of the on/off switch. Do not chop too finely or the fruit will lose its identity. If using a mixer or by hand, mix the ingredients except fruit. Chop the fruit and add to mixture. Pour over the partially-baked crust and bake for another 45 minutes.

Variations
Rhubarb, apricots, peaches, plums.

1/2 cup (1stick) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans

Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, shaking out excess flour.

In a small, heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Cool chocolate mixture to lukewarm.

In a large bowl with an electric mixer, beat together eggs, sugar, vanilla extract, espresso powder and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder and salt and beat into batter just until blended well.

Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven for 30 to 35 minutes or until a wooden pick comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares.

Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, for five days.

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup dry oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
1 cup Star Wars Jedi Mix M&M’s

Cream together butter and sugars. Add eggs and vanilla extract.

Combine flour, oats, salt and baking soda. Add to creamed mixture and mix well. Stir in chips and M&M’s. Drop by teaspoons onto ungreased cookie sheet.Bake 10-12 minutes at 375 degrees F.

Makes five dozen.

1 cup butter
1/2 cup confectioners' sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup amaretto liqueur
3/4 cup finely chopped almonds (optional)
1/2 cup confectioners' sugar for rolling

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and 1/2 cup confectioners' sugar until smooth. Stir in the flour and salt until well blended, then mix in the amaretto liqueur. Fold in chopped almonds if desired. Roll the dough into walnut-size balls. Place the cookies 2 inches apart on the cookie sheet. Bake for 8 to 10 minutes.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Roll cookies in remaining 1/2 cup confectioners' sugar while still warm.

1 1/2 cups broccoli florets
1 small sweet red pepper, julienned
1 small green bell pepper, julienned
1 to 2 tablespoons vegetable oil
1 pound uncooked shrimp, peeled and deveined
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon ground ginger
1 cup orange juice
1/4 cup soy sauce
Hot cooked rice

In a skillet, stir-fry broccoli and peppers in oil until tender. Add shrimp; stir-fry for 3 to 5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over rice.

Yields 3 to 4 servings.

Source: Alabama Cattlemen's Association

2 to 4 well-trimmed beef T-bone or Porterhouse
    steaks, cut 1-inch thick

Seasoning
2 teaspoons salt
2 teaspoons dried oregano leaves
2 teaspoons sweet paprika
2 teaspoons dried thyme leaves, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground red pepper

Combine seasoning ingredients, and press evenly onto steaks. Place steaks on grid over medium, ash covered coals. Cook about 14 to 16 minutes.

1 (4 or 5 pound) pork roast
1 pound pinto beans
4 tablespoons chili powder
1/2 teaspoon ground cumin
1 package taco seasoning
2 cans tomatoes and chiles
4 to 4 1/2 cups water
Corn chips
Onion slices
Cheddar cheese, shredded

Combine all ingredients except corn chips, onion and cheese in crockpot, and cook on LOW for 12 hours or overnight. Remove grease and bones.

To serve, put corn chips on plate. Cover with pork mixture, slices of onion rings and cheese on top.

15 pounds ground beef
2 1/2 cups chopped onions
2 (No. 10) cans drained kidney beans
2 (No. 10) cans tomato sauce
13 ounces taco seasoning mix
5 to 6 pounds shredded Cheddar cheese, divided
5 pounds tortilla chips, broken
3 pints sour cream

Cook ground beef and onions until meat is browned and onions are tender; drain. Stir in beans, tomato sauce, taco seasoning mix and 3/4 of the shredded cheese.

Sprinkle 3/4 of the corn chips in the bottom of six casserole dishes. Cover with beef mixture.

Bake at 350 degrees F for 20 to 25 minutes. Spread sour cream over chili; top with remaining chips and cheese. Bake 5 minutes longer.

Serves 72; makes 6 large casseroles.

Crepes
1 cup rice flour
2 egg yolks
1 cup fresh* or canned unsweetened coconut milk
2 tablespoons granulated sugar
2 to 4 tablespoons water
Oil or butter for greasing skillet

Filling
2 egg whites, beaten to soft peaks
1/4 cup palm sugar** or granulated sugar
1/4 cup black sesame seeds
1/4 cup finely-grated fresh coconut
2 tablespoons chopped green onions

Combine rice flour, egg yolks, coconut milk, sugar and 2 tablespoons water in bowl and whisk until smooth. Batter should be consistency of traditional Western crepe batter. If necessary, add additional coconut milk or water to thin.

Lightly grease skillet with oil and drop tablespoons of batter onto skillet, spreading each with back of spoon to form a 3-inch circle. Fry 1 minute and turn.

Spread each crepe with a little beaten egg white, then palm sugar and cook 1 minute more. Sprinkle with coconut, black sesame seeds and green onions. Fold crepes in half like tacos (they must still be warm) and cool on wire rack.

Continue frying, filling and folding crepes in batches, until all ingredients are used up. Makes 2 dozen or 4 to 6 servings.

* Coconut milk is made by mixing hot water with freshly grated coconut. For 1 cup freshly-grated coconut, add 1 cup boiling water. Let mixture stand 5 minutes, then strain, pressing to extract all liquid.

** Palm sugar is a moist, beige-colored sweetener derived from the sap of a palm tree. It can be found at Asian markets. If unavailable, substitute maple sugar, date sugar, light brown sugar or granulated white sugar.

Posted by raindusk at recipegoldmine.com 6/29/02 8:52:19 pm

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1 (20 ounce) can unsweetened crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
3 tablespoons brown sugar

In a bowl, combine the flour, sugar, salt and baking soda. Stir in egg and pineapple until well blended. Transfer to a 9-inch pie plate coated with nonstick cooking spray.

Combine the coconut, nuts and brown sugar; sprinkle over batter. Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick inserted near the center comes out clean.

Serve warm.

Yield: 8 servings.

Yield: 12 to 16 squares

2 cups all-purpose flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup walnuts, chopped
1 to 2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1 egg
2 cups Granny Smith apples, peeled and finely chopped

Preheat oven to 350 degrees F.

In a large bowl combine flour, brown sugar and butter. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of crumb mixture into bottom of ungreased 9 x 13 x 2-inch baking pan.

To remaining mixture add cinnamon, baking soda, salt, sour cream, vanilla extract and egg. Mix well. Stir in apples. Spoon evenly over base. Bake for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cut into squares, spread caramel frosting atop squares while hot, and serve warm with whipped cream or ice cream.

Caramel Frosting
1/3 cup butter
1/2 cup firmly packed dark brown sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

Melt butter; add sugar and a dash of salt. Stir until combined, add milk, and bring to a boil. Remove to a small mixing bowl and let cool for 10 minutes.

Add vanilla extract and confectioners' sugar until spreading consistency. Spread on hot squares.

1/2 cup soy sauce
Juice of 1 can pineapple
1 teaspoon ginger
1 tablespoon molasses
1/4 cup oil
1 tablespoon dry mustard
1 teaspoon garlic powder
2 tablespoons honey

Mix all ingredients. Use as a marinade for meat and vegetables before grilling.]]> http://www.4freeincanada.ca/3-14442-cranberry_banana_loaf_cake-recipe.html Cranberry Banana Loaf Cake

2 cups all-purpose flour
2/3 cup firmly packed brown sugar substitute
1/3 cup sugar substitute
2 teaspoons baking powder
1/8 teaspoon salt substitute
2 cups mashed very ripe banana
1/4 cup water
1/4 cup polyunsaturated oil
1 teaspoon vanilla extract
3 egg whites, lightly beaten
3/4 cup chopped cranberries
1/4 cup chopped walnuts

Preheat oven to 350 degrees F.

In a large bowl, mix well the flour, brown sugar substitute, sugar substitute, baking powder and salt substitute.

In a separate bowl, mix together the mashed bananas, water, polyunsaturated oil, vanilla, egg whites and chopped cranberries.

Add the mixture, a little at a time, to the large bowl of dry ingredients. Mix very well.

Pour the batter into a 9 x 5-inch nonstick loaf pan. Sprinkle the chopped walnuts over the top. Bake for 65 minutes. Remove from the oven and place on a wire rack to cool.

Source: The New Book of Middle Eastern Food by Claudia Roden

Makes 6 to 8 servings.

A Greek Easter specialty, especially renowned on the island of Siphnos. Myzithra, a soft, fresh, unsalted cheese made from sheep's milk, is used there, but ricotta cheese may be substituted.

12/3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, chilled (2 sticks)
1 pound ricotta cheese
4 eggs
1/2 to 2/3 cup honey, to taste
2 teaspoons ground cinnamon (divided)

Mix the flour and salt in a large bowl or in the bowl of a food processor. Work the chilled butter into the flour mixture with your hands, or with short pulses if using a food processor. Gradually add 3 to 4 tablespoons water, just enough to make the dough hold together in a soft ball. Handle it no further, wrap it in plastic wrap, and chill for about 30 minutes.

Preheat the oven to 350 degrees F.

Line a deep 10-inch pie pan with the dough by patting it out with your palm (it is easier than trying to roll out this rich dough). Bake for 10 minutes. Raise the oven temperature to 375 degrees F.

Mix the cheese, eggs, honey (start with the lesser quantity and taste before you add more, as it might be too sweet for you), and 1 teaspoon cinnamon. Blend well.

Let the empty baked shell cool before filling. (If it is hot, it will disintegrate.) Pour the cheese mixture gently into the pastry base and bake for about 35 minutes, until it is firm and the top is golden. Dust with the remaining cinnamon and let the cake cool before serving.

Posted by bettyboop50 at www.recipegoldmine.com

2 boxes confectioners' sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1 small can Carnation evaporated milk
1 package chopped nuts
1 small bottle maraschino cherries, drained well and chopped
1 can coconut
1 small can crushed pineapple, drained well
12 ounces semisweet chocolate chips

In a large bowl, mix or beat together the sugar, butter, nuts, cherries, pineapple and coconut. Add salt and enough milk to bind the mixture together, but not runny. Shape into eggs and allow to dry on a lined baking sheet until firm.

Melt chocolate chips in double boiler. If you like, you can add shaved paraffin to chocolate chips to make the chocolate shiny. Dip shaped eggs into melted chocolate and set on baking sheet to firm up. Once firmed, you can decorate the eggs with frosting.

10% calorie reduction from traditional recipe

Lemon Sauce
1/2 cup vegetable stock or water
1/4 cup lemon juice
1 tablespoon cornstarch
2 teaspoons apple juice or dry sherry
2 teaspoons light soy sauce
1 teaspoon chili sauce
1 chicken-flavored bouillon cube, crushed or
    1 teaspoon instant chicken bouillon granules

Blend all ingredients in small bowl until smooth.

Chicken and Vegetables
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, crushed
4 cups cut up fresh vegetables, such as green onions, fresh mushrooms,
    carrots, red pepper, broccoli florets, snow peas and celery
2 tablespoons Equal® Spoonful*

*May substitute 3 packets Equal® sweetener

For Lemon Sauce, combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.

Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.

Add vegetables. Cook and stir about 3 minutes or until heated through.

Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal®. Serve over rice, if desired.

Makes 4 servings

Nutrition information per serving: 243 calories; 28 grams protein; 12 grams carbohydrate; 2 grams sugar; 9 grams fat; 1 gram saturated fat; 66 milligrams cholesterol; 308 milligrams sodium; 2 grams fiber

Food exchanges: 4 lean meat, 2 vegetable

Whether you use ground beef as your meat base or some mixture of ground beef with veal, pork, or lamb, add the following: 1 grated carrot, 3 tablespoons grated onion, 1 egg, a large splash of whole milk, a few tablespoons of catsup and approximately 1 cup of finely ground Cheerios. They not only enhance the texture of your loaf, they also add a heap of extra nutrition. (If you want the loaf even fuller, you can also soak a slice or two of French bread in the milk before adding it.) Mix it all thoroughly, and chill it for a half hour before forming it into a loaf.

Fry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 275 degree F oven for 5 to 10 minutes or until they become fragrant; but do not allow them to scorch.

After frying or toasting the chiles, place them in a bowl, cover them with hot water, and soak them for 20 minutes. Remove the stems, seeds and veins, and place the chiles in a blender. Add just enough of the soaking liquid to blend the chiles to a paste. Strain the paste using a food mill.

See instructions for folding under "Flour Tortillas." Place completed burritos in a deep fryer heated to 350ºF and fry them until golden brown. Hold the burrito down with long-handled tongs so that it does not open up.

Use a zester to cut the lemon, lime or grapefruit peel into long strips. Wrap strips around a chopstick or drinking straw and let sit for 30 minutes. Cut to desired lengths.

Posted by Marla at recipegoldmine.com 10/18/2001 7:27 am

1 large, slightly green banana
2 level tablespoons cinnamon and sugar (mixed)
Butter
Ice cream or cream (if desired)

Slice the banana into equal slices lengthwise. Fry it in a pan on both sides of each slice until slightly brown. Smother butter thinly on banana. Fry further for a few minutes. Sprinkle cinnamon and sugar on while being fried.

Serve when butter has been cooked in, with ice cream or cream.

1 (21 ounce) can peach or apricot pie filling
2 (15 ounce) cans fruit cocktail, drained
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can mandarin oranges, drained
2 medium firm bananas, sliced

In a large bowl, combine pie filling and canned fruits. Cover and refrigerate.

Stir in bananas just before serving.

Yields 12 to 14 servings.

Servings: 6

1/3 cup Jack Daniel's Whiskey
1/2 cup brown sugar, firmly packed
1/3 cup soy sauce
1/3 cup water
1 tablespoon Worcestershire Sauce
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1 (2 1/2 pound) chuck roast

Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well.

Place roast into a plastic bag; add marinade (saving some back for basting) and seal. Place in a dish; refrigerate overnight, turning occasionally.

Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in water - if you can find them), about 20 to 25 minutes per side for medium. Baste occasionally with extra marinade.

To serve, cut into thin slices.

Serves 4 to 6.

Serves 3.

1/2 cup (1 stick) butter, melted and cooled
1/4 cup drained sun-dried tomatoes packed in oil
3 cloves garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
2 3/4 pounds chicken breast halves

Preheat grill or broiler.

For Garlic Butter: In blender, combine butter, sun-dried tomatoes, garlic, oregano and pepper and process, scraping sides occasionally, until blended. Grill or broil chicken, turning occasionally and basting with Mediterranean butter, 30 minutes or until meat thermometer inserted in center registers 170 degrees F.

NOTE: Do not baste during the last 5 minutes of grilling.

Source: Betty Crocker - used with permission

Treat your little ghosts and goblins to a tummy-warming stew that looks them right in the eye!

1 pound lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups Green Giant® frozen mixed vegetables
1 (14 1/2 ounce) can diced tomatoes with Italian herbs, undrained
1 (12 ounce) jar home-style beef gravy
1 3/4 cups water
2 tablespoons butter or margarine
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten

Heat oven to 375 degrees F.

Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.

Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.

Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

Serves 4 to 6.

This is delicious and very tasty. I sometimes add fresh diced Roma tomatoes to it for a little variation.

12 to 15 slices of bacon
1/2 cup sliced fresh mushrooms
2 garlic cloves minced
16 ounces cooked and drained penne pasta
1 cup grated parmesan cheese
2 cups heavy cream
1/2 teaspoon pepper
1/2 cup sliced green onions

Cook bacon until crisp, remove and drain on paper towels and crumble.

Reserve 2 tablespoons bacon drippings in same skillet, add mushrooms and garlic and cook until tender. Stir in cooked pasta and the next three ingredients. Simmer over medium to low heat stirring often until sauce is thickened. Stir in bacon and green onions, mixing to incorporate.

Serve hot.

1 cup fresh oysters, drained and chopped
1/2 cup chopped fresh mushrooms
2 teaspoons chopped fresh parsley
3 tablespoons melted butter
4 slices bacon, cooked and crumbled
1 ounce crumbled bleu cheese
1/4 cup sauterne or other dry white wine
4 thick-sliced rib eye or filet steaks

Sauté oysters, mushrooms and parsley in butter until mushrooms are tender; drain. Stir in bacon, cheese and sauterne; set aside.

Make pocket in side of steak. Stuff pocket with oyster mixture; secure with wooden picks. Broil steaks about 6 inches from heat for 8 to 10 minutes on each side or until desired degree of doneness. Top steaks with any leftover stuffing.

Yields 4 servings.

2 (1 pound) pork tenderloins, trimmed
1/3 cup olive or vegetable oil
1/4 cup fresh parsley, minced
2 garlic cloves, minced
1 tablespoon grated fresh gingerroot or
    1/2 teaspoon ground ginger
2 teaspoons dried oregano
2 teaspoons dried rosemary, crushed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

Place tenderloins in an ungreased 13 x 9-inch glass baking dish. Combine remaining ingredients; rub over tenderloins. Cover and refrigerate 6 hours or overnight.

Bake, uncovered, at 425 degrees F for 25 to 30 minutes or until a meat thermometer reads 160 to 170 degrees F. Let stand for 5 minutes before slicing. Yields 8 servings.

2 small boxes lemon Jell-O
2 cups boiling water
1 cup grated Cheddar cheese
1 cup whipping cream (not whipped)
1 (8 ounce) can crushed pineapple, undrained

Dissolve Jell-O in boiling water and let cool.

Add whipping cream, Cheddar cheese and pineapple; pour into mold and chill until firm.

4 small boxes strawberry Jell-O
4 or 5 tablespoons granulated sugar
2 cups boiling water
4 packages frozen strawberries in heavy syrup
2 or 3 packages Dream Whip

Prepare Dream Whip and set aside.

Dissolve Jell-O and sugar in boiling water. Add frozen strawberries. This will cause the Jell-O to begin to set quickly. When Jell-O is partially jelled, whip Jell-O and fold Dream Whip into whipped Jell-O.

Makes large bowl.

Yield: 6 servings

2 pounds round steaks, cut in 1/2-inch cubes
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 (14 1/2 ounce) can tomatoes
1 cup sour cream

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, stirring occasionally. Add sour cream 30 minutes before serving, and stir in thoroughly.

Per Serving: 304 Cal (42% from Fat, 49% from Protein, 9% from Carb); 36 g Protein; 14 g Tot Fat; 7 g Carb; 1 g Fiber; 59 mg Calcium; 4 mg Iron; 493 mg Sodium; 103 mg Cholesterol

1/2 cup raspberry honey mustard
1 cup crushed melba toast
1 cup coarsely chopped pecans
1 cup grated parmesan cheese
4 skinless, boneless chicken breasts
6 tablespoons melted butter

Preheat oven to 350 degrees F.

Put mustard into a shallow bowl.

In a second bowl, combine melba toast, pecans and parmesan cheese.

Pat each chicken breast dry and coat first with mustard and then roll in crumb mixture. Place on parchment-lined or greased jellyroll pan. Drizzle melted butter over chicken. Bake for 15 to 20 minutes or until chicken is no longer pink in center.

Serves 4.

4 (10-12 ounce) bone-in, skin-on chicken breasts
Salt
Ground black pepper
3 teaspoons vegetable oil (divided)
1 shallot, minced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine or vermouth
3 tablespoons cold unsalted butter, cut into 3 pieces
2 teaspoons minced fresh tarragon or 1 teaspoon dried

Adjust oven rack to lowest position. If not using ovenproof skillet, place an empty 13 x 9-inch baking dish on the rack, and preheat oven to 450 degrees F.

Pat chicken dry with paper towels; season with salt and pepper. Heat 1 teaspoon oil in a 12-inch skillet over high heat, until just smoking. Add chicken, skin-side down. Cook until golden brown on both sides, about 10 minutes, turning once.

If using an ovenproof skillet: Transfer to hot oven. If skillet is not ovenproof: Transfer chicken to the baking dish in the oven, skin-side up. Do not wash skillet.

Bake until chicken is cooked through and registers 160 degrees F on instant-read thermometer, 18 to 25 minutes. Remove from oven, transfer to plate, cover with foil, and let rest while making sauce.

If oil and other liquid in skillet has cooked out, add up to the remaining 2 teaspoons oil to skillet; place over medium-high heat until oil is shimmering.

Add shallot and 1/4 teaspoon salt; cook until softened, 1 to 2 minutes. Stir in broth and wine, scraping up any browned bits; simmer until reduced and slightly syrupy, 8 to 12 minutes.

Stir in any accumulated chicken juices, pouring them from the baking dish, if used. Turn heat to low and whisk in butter, one piece at a time.

Off heat, stir in tarragon and season with salt and pepper to taste. If using dried tarragon, continue to cook over medium-low heat 1 to 3 minutes.

Spoon sauce over chicken and serve.

Makes 4 servings.

Per serving: 460 calories, 2g carbohydrates, 50.5g protein, 25g total fat (9.5g saturated), 162mg cholesterol, 148mg sodium, no fiber. Calories from fat: 49%

1 (12 to 14 pound) Virginia ham
3 cups sherry wine
3 bay leaves
2 tablespoons whole cloves
Vinegar
Brown sugar
Prepared mustard
Bread crumbs

Soak ham in water to cover several hours or overnight, depending on how strong the salt and flavor is.

Place ham in large pan; mix sherry, bay leaves and cloves and pour over ham. Cover and bake at 275 degrees F for 20 to 25 minutes per pound, turning periodically. Cool overnight in mixture.

Skin. Make a paste of remaining ingredients (approximately 1 part vinegar, 2 parts sugar, 1 part mustard and 3 parts bread crumbs) and spread over ham. Dot with additional cloves. Bake uncovered at 400 degrees F for about 30 minutes to brown. Slice thinly and serve with Dressing Patties. Serves 25.

Dressing Patties
1 1/2 cups hand-crumbled white bread
3 cups hand-crumbled cornbread
1 teaspoon dry mustard
1/2 teaspoon black pepper
2 tablespoons celery seed
1 medium onion, chopped
1/4 teaspoon cayenne pepper
2 eggs, beaten
1 teaspoon granulated sugar
1/3 cup cider vinegar
2 tablespoons ham fat, melted
1 teaspoon salt
1/2 cup milk
3 tablespoons ham liquid

Grease cookie sheet or miniature muffin tins. Mix together all ingredients. Taste for seasoning, adding more pepper or vinegar as desired. Heat baking pans. If using muffin tins, fill about half full, using about 1 tablespoon of mixture for each muffin. If making patties, use same amount on cookie sheet. Bake in a preheated 400 degrees F oven for 30 minutes. Serve hot preferably, but can use cold.

The patties may be stored in the refrigerator or freezer. Patties are hot and are intended more as a taste enhancer with the ham than as a dressing.

Yields about 4 dozen patties.

Patties are great for a cocktail buffet.

3/4 cup (1 1/2 sticks) butter
1 tablespoon soy sauce
1 1/2 teaspoons garlic powder
2 teaspoons powdered ground ginger
15 cups (5 ounces) already-popped popcorn
3 1/2 cups (6 ounces) chow mein noodles
2 cups short pretzels

Preheat the oven to 250 degrees F.

Place the butter in a 2-cup microwave-safe container and cover it with a paper towel. Microwave 2 minutes, on HIGH, or until melted.

Remove the butter from the microwave and stir in the soy sauce, garlic powder and ginger.

Place the popped corn, chow mein noodles and pretzels in a large UNSCENTED trash bag. Pour the butter mixture over the popcorn mixture, and shake well to coat the mixture with butter. Pour the popcorn mixture into a large 15 x 10-inch roasting pan, or use two smaller pans. Bake the mixture, uncovered, for 30 minutes. Remove the pan from the oven, and let the mixture cool to room temperature.

Store in airtight containers, gift tins or zip-type plastic bags at room temperature for up to 1 month.

Makes about twenty 1/2 cups.

Approximate values per 1/2 cup serving: 81 calories (63 percent from fat), 6 g fat (2.5 g saturated), 9 mg cholesterol, 1 g protein, 6.6 g carbohydrates, 0.7 g dietary fiber, 139 mg sodium

12 ounces spaghetti
1/2 cup (1 stick) butter
Garlic powder or mashed garlic cloves

Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.

2 cups crushed raspberries
Juice of 1/2 lemon
1/4 cup butter
3/4 cup all-purpose flour
1 cup granulated sugar
Pinch of salt

Sprinkle berries with half of the sugar; add lemon juice and stir well. Place in a buttered baking dish. Blend butter and remaining sugar, flour and salt. Cover berries with this mixture. Bake at 350 degrees F for 40 minutes.

Serves 4.

Pastry for a 2-crust pie
4 cups tart red cherries
2 2/3 tablespoons quick-cooking tapioca
1 1/4 cups granulated sugar
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 1/2 tablespoons butter

Prepare pastry and line a 9-inch pie pan. Save remaining pastry for top and refrigerate both while you make the filling.

Pit cherries and toss thoroughly with tapioca, sugar, lemon juice and almond extract. Let stand about 10 minutes, then pour into unbaked pie shell and dot with butter. Cover with top crust (or make a lattice top) and seal edges. Bake at 450 degrees F for 10 minutes.

Reduce heat to 350 degrees F and continue baking for 40 to 45 minutes.

1 pound (about 5 cups) frozen French-fried shoestring potatoes
1 cup prepared pizza sauce or spaghetti sauce
1 teaspoon dried oregano leaves, crumbled
1/2 green bell pepper, cut into 1/4-inch strips
2 tablespoons sliced green onions
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees F. Coat 12-inch round pizza pan with vegetable cooking spray.

Arrange frozen potatoes evenly in one layer in pan. Bake 10 minutes. Remove pan from oven and cover potatoes with sauce. Sprinkle with oregano. Arrange pepper strips on sauce; sprinkle with onions and top with cheeses. Bake about 15 minutes or until top is lightly browned.

Makes 2 servings.

Nutritional information per serving: 753 calories; 71 grams carbohydrates; 36 grams fat; 8 grams fiber; 69 milligrams cholesterol; 37 grams protein; 1,529 milligrams sodium

Source: http://www.meals.com - used with permission

This recipe's "hands-on" preparation is a thrill for kids and results in a sweet and chewy combination of chopped Butterfinger, crunchy popcorn and miniature marshmallows. Easy to make and fun to decorate, Butterfinger Popcorn Balls will be a smash at your next Halloween bash.

6 cups popped popcorn
3 (2.1 ounces each) NESTLÉ BUTTERFINGER Candy Bars, chopped
1/4 cup (1/2 stick) butter or margarine
3 1/2 cups miniature marshmallows
Nonstick cooking spray

Combine popcorn and chopped Butterfinger in large bowl.

Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.

Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on wax paper to cool. Store in airtight container.

Serving size: 6

Posted by Annet222 at recipegoldmine.com

Source: Mary Stringer, East Texas

Mary is from East Texas and cornbread there is just that - made with more meal than flour. Her mother's recipe is:

1 cup cornmeal
1/2 cup flour
1 scant tablespoon baking soda
1 scant tablespoon salt
2 eggs
3 tablespoons cooking oil
1 cup buttermilk

Mix together dry ingredients with liquids and bake at 400 degrees F in an iron skillet that you have put some cooking oil in and heated very hot in the oven. Bake until the center is cooked...don't have the actual time...but this is great...a little different than the traditional restaurant variety.

8 ounces uncooked tricolor pasta spirals
6 small tomatillos, each cut into 8 wedges
1/2 jalapeño chile, seeded, finely chopped
1 (20 ounce) can pineapple chunks in
    juice, drained (reserve 2 tablespoon juice)
1 tablespoon snipped fresh cilantro
2 tablespoons vegetable oil
1/2 teaspoon grated Mexican lime peel
1/4 teaspoon salt

Cook pasta as per package instructions; drain. Rinse with cold water; drain.

Mix pasta, tomatillos, chile and pineapple.

Mix reserved pineapple juice and the remaining ingredients. Pour over pasta mixture; toss. Cover and refrigerate until chilled, at least 2 hours.

Makes 6 servings.

Use as a filling for tacos and flour tortillas.

2 1/2 tablespoons olive oil
2/3 cup green chiles, minced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 teaspoon salt
Heaping 1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
8 ounces chorizo
1 1/4 pounds very lean ground beef

Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic. Sauté the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10 minutes, stirring often. You may have to add a little more olive oil to keep the vegetables from sticking.

Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin and oregano and cook for 1 minute. Add chorizo, breaking it up and stirring it into the vegetables. When the chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing it with the other ingredients. When the ground beef has browned, cover the skillet, turn the heat to very low, and simmer, stirring occasionally, for 10 minutes.

Makes about 4 cups.

Oil (for frying)
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/16 teaspoon white pepper
1 1/2 teaspoons oil
1/2 to 2/3 cup beer (at room temperature)
6 hot dogs
1 cup coconut, slightly chopped
3 tablespoons flour

Heat oil to 350 degrees F.

Combine flour, cornstarch, salt and pepper. Stir in 1 1/2 teaspoons oil and desired amount of beer so batter is not too thin. Coat hot dogs with batter, lifting out of batter with a fork. Sprinkle with coconut. Roll lightly in flour. Fry hot dogs one at a time in oil until golden. Heat in 275 degree F oven for 8 to 10 minutes until center of hot dogs are heated.

8 hamburger patties
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1/2 cup melted butter or margarine
Juice of 2 lemons

Combine mustard, Worcestershire, butter and lemon juice. Marinate patties for several hours before grilling.

2 tablespoons parsley flakes
1 tablespoon oregano
1 tablespoon marjoram
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon celery leaves
1 tablespoon ginger
1 teaspoon pepper
1 teaspoon sage

2 (4 ounce) cans diced green chiles
2 cups milk
4 cups grated cheese
4 eggs
1 cup Bisquick®

Sprinkle chiles and cheese in a 10-inch pie plate.

Blend milk, Bisquick® and eggs in a blender until smooth. Pour over cheese and chiles. Bake at 425 degrees F for 25 to 30 minutes, or until done.

1 (3 1/2 to 4 pound) salmon
1 tablespoon chopped parsley
1/2 teaspoon dill weed
1/2 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 cups hickory chips
Water
Vegetable oil

Mix spices and rub over the fish. Let stand at room temperature. Burn coals down until they are covered with gray ash.

Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals. Put fish on a greased grill. Cover the barbecue and open dampers just a crack. The fish will be done in about 20 minutes.

Makes 3 cups.

1 (16 ounce) can garbanzo beans, drained and rinsed
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons seasoned salt
1 teaspoon paprika

Preheat oven to 350 degrees F.

On a nonstick or lightly greased cookie sheet, lay out drained garbanzo beans in a single layer.

In a cup, combine soy sauce, water and spices. Sprinkle seasoning mixture over garbanzos. Bake for 30 minutes or until browned and crisped, stirring occasionally while baking to ensure even cooking. Remove from oven and serve hot or allow to cool and store in an airtight container.

Source: The Arizona Republic - March 21, 2001

1 tablespoon olive oil
1/2 cup shallots, chopped
3 cloves garlic, minced
2 (14 ounce) cans chopped tomatoes with garlic, oregano and basil
1 (14 ounce) can chopped tomatoes (undrained)
1 (14 ounce) can no-salt-added chicken broth
1 (4 ounce) can chopped green chiles
1/2 teaspoon oregano
1/2 teaspoon coriander
1/4 teaspoon cumin
4 cup cooked chicken, chopped
1 or 2 (16 ounce) cans white beans, drained
3 tablespoons freshly squeezed lime juice
1/4 teaspoon pepper
Shredded Cheddar cheese for garnish

Heat olive oil in a large saucepan over medium-high heat. Add shallots and garlic and sauté until the shallots are soft.

Add all the tomatoes, chicken broth, green chiles, oregano, coriander and cumin. Bring to a boil. Reduce heat and simmer for 20 minutes.

Add chicken and beans and mix well. Cook until heated through.

Add lime juice and pepper and mix well.

Serve garnished with shredded Cheddar cheese.

Makes 8 servings.

Approximate values per serving: 250 calories, 5 g fat, 60 mg cholesterol, 30 g protein, 23 g carbohydrates, 4 g fiber, 404 mg sodium, 19 percent calories from fat

4 medium lemons, juiced
Lemon rind, to taste
4 eggs
1/2 cup butter
2 cups granulated sugar

Juice and grate rind of lemons (use only a little rind). Mix with eggs. Blend with remaining ingredients in top of double boiler. Stir until sugar is dissolved. Continue heating; takes time until butter is thickened. Spoon or pour into jars. Seal lid. Store in the refrigerator.

This should make 1 1/2 pounds or enough for 3 to 4 small jars.

This is the authentic Texas "Bowl of Red."

2 tablespoons vegetable oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
3 tablespoons Gebhardt® chili powder
1 tablespoon paprika
1 teaspoon crushed dried hot peppers
2 teaspoons cumin
2 teaspoons Mexican oregano
1 cup hot water
1 teaspoon salt
1 to 2 tablespoons Masa Harina®

In a large Dutch oven heat the oil over medium heat. Add the onions and garlic and sauté until very lightly browned.

Add the beef cubes in several batches and brown on all sides. When all the beef is browned, add all remaining ingredients except the Masa Harina®. Bring to a simmer, then cover and cook over low heat for 3 to 4 hours until the meat is very tender. If too much of the liquid cooks away, add some more hot water during the cooking. Adjust salt and chili powder, adding more to taste if desired.

To thicken the chili, mix the Masa Harina® with a little cold water, then add this to the chili while it is still simmering. Cook the chili 10 to 15 minutes longer.

Serve the chili in bowls with saltines and cooked pinto beans on the side.