8 ounces cream cheese
3 to 4 teaspoons milk
2 (4 1/2 ounce) cans small shrimp, well-drained
1/2 medium onion, minced
1 (12 ounce) bottle chili sauce
8 ounces mozzarella cheese, grated

Thin cream cheese with milk. Spread on serving tray. Layer remaining ingredients ending with cheese. Chill.

Serve with tortilla chips or crackers.

1 can green beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
1 can pork and beans, undrained
1/2 green bell pepper, diced
1/2 pound bacon, chopped and browned
1/2 onion, diced
1/2 cup packed brown sugar
1/2 bottle chili sauce

Brown bacon, onion and bell pepper. Drain grease. Add all beans AND juices. Bake at 250 degrees F, uncovered, for about 2 or 3 hours.

Source: Posted by LuAnn at recipegoldmine.com 7:23:36pm 4/11/03 - Adapted from Marfie Lambert's New Bread Machine Book, 1999

This is SO good! I love it spread with strawberry all-fruit spread for breakfast! - LuAnn

Bread
1/2 cup Egg Beaters® 99% egg substitute (or 2 eggs)
2 tablespoons milk
1 large ripe banana, broken into 1-inch pieces
1 1/2 tablespoons butter
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons bread machine yeast

Filling
1 1/2 tablespoons softened butter
3 tablespoons brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons chopped pecans (or walnuts)

Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread, dough stage. Press start.

When the dough is ready, turn it out onto a lightly floured board and punch it down. Let it rest a for a few minutes. Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan. Spread the softened butter over the dough.

In a small bowl, combine the the brown sugar, cinnamon and nuts. Sprinkle the cinnamon mixture evenly over the dough. Roll up the dough, jellyroll fashion, starting with the short, 9-inch side, forming a loaf; pinch the edge to seal.

Spray a 9 1/2-inch loaf pan with no-stick spray. Place the shaped loaf in the pan, seam side down. Cover and let rise in a warm place until the loaf has doubled in size, about 1 hour. Preheat the oven to 350 degrees F.

Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown. Turn out of the pan and place on a wire rack to cool.

Yield: 1 (1 1/2-pound) loaf

Serving Ideas : Delicious served with butter and strawberry fruit spread!

Source: Fort Worth Star Telegram

Serving size: 10

1 pound ground beef
1 cup canned black-eyed peas, drained
1 cup onion, chopped
3/4 cup cream-style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated

Preheat oven to 350 degrees F.

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13 x 9 x 2-inch pan that has been well greased. Bake for 45 minutes, or until done.

10 CHIPS AHOY! Chocolate Chip Cookies,
    finely rolled (about 1 cup crumbs)
1 1/2 cup buttermilk baking mix
2 eggs
1 cup milk
1/2 cup creamy peanut butter
1/4 cup jam or preserves, any flavor
Confectioners’ sugar
Pancake syrup (optional)

Beat together cookie crumbs, baking mix, eggs and milk in bowl until smooth. Pour 2/3 cup batter on lightly greased preheated griddle or skillet, spreading to 7-inch circle. Cook over medium heat until surface is bubbly and bottom is lightly browned. Turn carefully to brown other side. Remove and keep warm. Repeat to make a total of 4 pancakes.

Spread two pancakes with peanut butter and one with jam. Alternately stack pancakes beginning with peanut butter-topped pancake and ending with plain pancake. Sprinkle with confectioners’ sugar if desired. Cut pancake stack into wedges; serve immediately with syrup if desired.

Prepare 1 small box each of orange, cherry and lime gelatin, dissolving each one separately in 1 cup boiling water and then adding 1/2 cup cold water. Pour each flavor into a separate 8-inch square pan. Chill at least 3 hours. Cut into 1/2-inch cubes. Set aside a few cubes for garnishing. 

Dissolve 1 small box lemon gelatin with 1/4 cup sugar in 1 cup boiling water. Add 1/2 cup pineapple juice. Chill until slightly thickened. Blend in 4 cups whipped topping (Cool Whip®) and the cubes of gelatin. Spoon into a 9-inch springform pan. Chill overnight. Run a spatula around the sides of pan and remove. Garnish with reserved gelatin cubes. Serves 16.

1 (6 ounce) package semisweet chocolate chips
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup water
2 cups miniature marshmallows

Melt chocolate in top of double boiler. Remove from heat, and set aside to cool. Combine flour, baking soda and salt. Set aside.

Cream butter and sugar until fluffy. Add eggs, one at a time, beating well. Add vanilla extract, flour mixture, water and melted chocolate. Beat at low speed until blended, scraping sides of bowl often. Stir in marshmallows.

Fill paper-lined cupcake pans half full; bake at 350 degrees F for 20 minutes. Cool on rack.

Makes 24.

1 (18.25 ounce) box yellow cake mix
1 cup pineapple juice
1 envelope Knox gelatine
1 (20 ounce) can crushed pineapple, drained, juice reserved
1/2 cup cream
1 cup raspberry preserves
1 small container Cool Whip

Bake cake as directed in 2 (8-inch) pans. Drain pineapple well. Reserve pineapple and chill in refrigerator.

Put pineapple juice in small saucepan and sprinkle with gelatine. Let stand 1 minute. Stir over low heat until completely dissolved, about 5 minutes. Add pineapple and chill until thick and syrupy.

Fold together cream and 1/2 cup pineapple mixture. Split cake into 4 layers. Fill layers alternately with raspberry preserves and pineapple cream. Spread remaining pineapple mixture on top and Cool Whip on sides. Refrigerate.

Crust
1/4 cup chocolate wafer crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered 9-inch springform pan. Refrigerate.

Filling
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla extract
1 cup whipping cream
1 cup semisweet chocolate chips, melted
1/2 teaspoon cinnamon
Sweetened whipped cream
Candy coffee beans

Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into crust-lined springform pan. Bake at 325 degrees F for 1 hour and 15 minutes. Do not open oven door. Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.

To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon and top with candy coffee beans.

Makes 8 to 12 servings.

2 cups all-purpose flour
1/2 cup nonfat dry milk
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup lukewarm water
Cinnamon
Sugar

Ignite about 15 to 20 charcoal briquettes and arrange in a pile in your fire pan. Let burn until they are covered with ash (about 20 minutes).

Melt Crisco in the Dutch oven for a depth of about 2 inches.

Stir flour, dry milk, baking powder, salt and water together and knead on floured board. Cover and let stand for 15 minutes.

Cut dough into 8 sections, then flatten out to 2 inches thick. Drop sections of dough into the hot oil to fry about 2 minutes or until done. Roll in cinnamon and sugar.

Posted by kdipaolo at recipegoldmine.com 7/12/01 1:49:06 pm

6 chocolate bars with almonds
17 marshmallows
1/2 cup milk
1 cup heavy cream, whipped
1/2 cup chocolate chips
1/2 cup slivered almonds
1 baked graham cracker crust

Melt chocolate bars and marshmallows in milk in top of double boiler. Cool.

Fold in whipped cream, chocolate chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate. Refrigerate for at least 4 hours.

Source: Gilman Custom Farms, Chico, California

4 (1 ounce) squares unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
1 teaspoon vanilla extract
1 2/3 cups black beans, cooked
2 1/2 pounds confectioners’ sugar

Melt unsweetened chocolate squares with butter. Mix in drained and mashed black beans, vanilla extract and sugar. Place mixture in a large buttered 15 x 10-inch jellyroll pan. Refrigerate.

Makes from 2 1/2 to 3 pounds of fudge.

6 large oranges, the peel only, cut into strips
1 cup granulated sugar
1 teaspoon vanilla extract
Superfine sugar
1 1/2 cups mixed nuts, finely chopped

Soak the orange peel strips in cold water for 24 hours.

Drain; place the peel in a saucepan and cover the strips with cold water. Bring the water to a boil. Cook the strips for about 10 minutes, or until they are soft. Drain them.

Chop the orange peel fine and mix it with the granulated sugar in a saucepan. Stir the mixture slowly over low heat until the sugar dissolves, then continue to cook it for about 10 minutes, or until it reaches the soft-ball stage on a candy thermometer.

Remove the pan from the heat. Add the vanilla extract and mix thoroughly. Cool the mixture. Shape it into balls the size of small walnuts. Roll the balls in the superfine sugar and then in the chopped nuts.

6 chicken breast halves, skinned and de-boned
6 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter or margarine, melted

Arrange chicken in a greased 12 x 8 x 2-inch baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake at 350 degrees F for 50 minutes.

To freeze: Prepare recipe as directed above, and place in aluminum foil-lined dish. Cover tightly and freeze.

To defrost and reheat: For conventional oven, thaw casserole in refrigerator; cover and reheat at 350 degrees F for 45 minutes or until thoroughly heated. For microwave oven, cover casserole tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Defrost at MEDIUM LOW (30% power) for 20 to 25 minutes, giving dish a half-turn after 10 minutes. Microwave at MEDIUM HIGH (70% power) for 10 minutes or until bubbly, giving dish a half-turn after 5 minutes.

Source: John Malik, Executive Chef - Augusta Grill - Greenville, South Carolina

1 cup cornmeal
1/2 teaspoon sea salt
1 teaspoon granulated sugar
2 grinds fresh black pepper
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 cup boiling water
1 whole egg, beaten
2 tablespoons whole butter
2 tablespoons finely grated Parmesan cheese

In a large bowl, mix first 6 ingredients together. Pour boiling water over this; mix well then incorporate egg, butter and cheese. Drop a tablespoon of corn batter onto a parchment-lined baking pan, spread thin with a flat knife and bake at 325 degrees F for 20 to 25 minutes. Allow to cool for at least 30 minutes.

Serve crackers with goat cheese with Vidalia spring onions. Servings: 16

1 pound caramels
1/2 cup hot water
1 cup sweet butter or margarine
1 cup confectioners' sugar

Place caramels and water in a double boiler. Heat and stir until smooth and creamy. Cool.

Place butter in a mixing bowl, add sugar and mix at low speed to a smooth paste. Mix at medium speed, adding caramel mixture.

Posted by LladyRusty at recipegoldmine.com (6/12/01 2:05:37 pm)

Source: by: Chef Rob Reper - Mahi Mahi's, Virginia Beach - 13News Lunchbreak Wednesday, May 2, 2001

1 1/2 ounces olive oil
5 (26-30 count) shrimp, tails on
1 (5 ounce) boneless, skinless chicken breast, grilled
1/2 ounce garlic, minced
2 ounces julienne vegetables (carrots, zucchini and yellow squash)
2 ounces snow peas
8 ounces coconut broth (recipe follows)
1 tablespoon butter
6 ounces rice
1 fresh coconut, cut in half, reserve milk
1 tablespoon toasted coconut
1 tablespoon chopped fresh parsley

Sauce
1 can coconut milk and reserved milk from coconut
1/2 cup chicken stock (broth)
1 teaspoon chipotle paste
1 teaspoon Chirachi hot sauce
1 tablespoon lemon grass, sliced
Salt and pepper to taste

Sauté shrimp and chicken in hot oil for 1 minute. Add garlic and vegetables and continue to sauté for an additional 2 minutes. Ladle 8 ounces of coconut broth into the pan along with the butter and simmer until shrimp and chicken are fully cooked. Check seasoning, add more salt and pepper if necessary.

Place hot rice on plate and lay half a coconut shell on top. Ladle the shrimp and chicken into the coconut and drizzle sauce over the rice. Garnish with chopped parsley and toasted coconut.

Sauce: Combine all sauce ingredients and reduce by 1/3.

Posted by liz at recipegoldmine.com - May 15, 2001

Source: Mimi's Cafe - Recipes

4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2-inch cubes
3 cups frozen corn
2 tablespoons granulated sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour
1 quart half-and-half

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown.

Add water, potato, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.

Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.

Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.

Source: The Orange County Register, Southern California, Ask Your Neighbor

2 tablespoons butter
3 tablespoons chopped mushrooms
1 tablespoon minced green onion
1 slice bacon, cooked, crumbled
Salt and pepper
6 to 8 ounces New York strip steak
1/4 cup beef consommé
2 tablespoons red wine

Maitre d'Hotel Butter
1 1/2 tablespoons butter
1/2 teaspoon minced parsley
Salt and pepper
1 dash lemon juice

Melt 1 tablespoon butter in small skillet. Add mushrooms, green onion and bacon. Sauté until onion is tender. Season steak with salt and pepper. Melt 1 tablespoon butter in another skillet and add steak. Cook until browned on both sides. Remove steak from skillet and keep warm.

Pour consommé and wine into skillet in which steak was cooked and deglaze (cook until liquid is reduced to 2 tablespoons.) Spoon over steak. Cover with sautéed vegetables. Top with a dollop of Maitre d'Hotel Butter.

Maitre d'Hotel Butter: Combine all until well blended.

Posted by GayleL at recipegoldmine.com - May 7, 2001

Source: newschannel5.com - Chris Rains/ Executive Chef- Wildhorse Saloon Wednesday, June 28, 2000

2 3/4 cups diced onions
3/4 cup chopped celery
1/3 cup diced carrots
1 1/2 tablespoons minced garlic
3 pints cherry tomatoes, smoked
1 1/3 cups cooking sherry
3/4 cup olive oil
2 tablespoons salt
1 teaspoon white pepper
1/2 teaspoon crushed red pepper
1 tablespoon plus 1 teaspoon roasted garlic pepper
1 teaspoon granulated sugar
2 1/2 tablespoons tomato paste
1 tablespoon plus 1 teaspoon fresh thyme leaves
4 tablespoons Shiraz red wine

Smoke tomatoes over hickory wood chips for 1 hour to obtain smoky flavor.

Take onions, carrots, celery and garlic and sweat in a stockpot over medium heat until tender. Add remaining ingredients except for the red wine. Puree and bring to a boil. Reduce to a simmer for about 15 minutes. Remove from heat and whisk in the red wine. Hold for serving or refrigerate.

This is a wonderful Chanukah treat.

1 (12 ounce) package wide egg noodles
3 eggs, slightly beaten
1 (16 ounce) carton cream-style cottage cheese
1 (8 ounce) carton sour cream
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup corn flakes cereal

Cook noodles according to package directions, omitting salt and fat. Drain well; set aside. Combine eggs and next 7 ingredients; stir half of cottage cheese mixture into noodles. Spoon noodles into a lightly greased 13 x 9-inch baking dish. Pour remaining cottage cheese mixture over casserole; bake at 325 degrees F for 1 hour. Sprinkle with corn flakes, then serve.

Yields 10 to 12 servings.

Makes 10 cups.

4 cups popped popcorn
4 cups mini pretzels
2 cups pecan halves
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons water
2 tablespoons light corn syrup
1/4 teaspoon baking soda

Preheat oven to 275 degrees F. Spray a large roasting pan with cooking spray. Distribute popcorn, pretzels, and pecans in roasting pan. Place in oven to warm while preparing the caramel syrup.

In a large saucepan, combine brown sugar, butter, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes. Remove from heat and stir in baking soda. Pour over warmed popcorn mixture. Stir to coat. Bake 1 hour, stirring every 15 minutes.

Place roasting pan on cooling rack. Stir several times while cooling so that mixture doesn't clump together. Store airtight.

Yield: about 30

1 cup whipping cream
1 cup fresh mint (lightly packed)
12 ounces bittersweet or semi-sweet chocolate, chopped
1/4 cup unsalted butter
1/4 cup Vandermint (chocolate-mint) liqueur or creme de cacao
1/2 teaspoon vanilla extract
2 ounces bittersweet or semi-sweet chocolate, grated
About 30 paper candy cups

Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour.

Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes. Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla extract. Freeze until firm, about 20 minutes.

Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. Let stand at room temperature10 minutes before serving.

1/2 cup butter, softened
1/4 cup granulated sugar
1/8 teaspoon almond extract
1 1/4 cups flour
Red food coloring
Green food coloring
Red sugar decorating crystals
Green sugar decorating crystals
Whole cloves

Cream butter, sugar and flavoring in a large mixing bowl. Reserve 1 tablespoon of the mixture in a small bowl. Add red food coloring to large portion; and green food coloring to small portion.

Stir flour into the larger bowl of red dough. Add just enough flour to small bowl of green batter to make it pliable and easy to work dough.

Roll about 2 teaspoons of the red dough into a ball and roll in red sugar crystals. Place on ungreased cookie sheet. Pinch a dab of the green dough between your fingers and pat to form leaf, dip into green sugar. Place two leaves on each ball. Insert whole clove between them to form “stem." Chill for 30 minutes.

Bake about 30 minutes in 300 degree F oven.

1/2 cup butter
1/2 cup shortening
1 cup diced onion
1 1/2 cups diced celery and tops
1 cup roasted pine nuts
3 cups cubed cornbread
4 cups slightly stale white bread, cubed
3 cups slightly stale wheat bread, cubed
2 eggs, lightly beaten
2 teaspoon sage
1 teaspoon thyme
Salt and pepper, to taste
Chicken broth (to moisten)

In a skillet, heat butter and shortening and then sauté onion and celery until soft and onion is translucent. Add nuts and toss. Remove from heat and set aside.

In a large bowl, mix cornbread, white and wheat breads. Add onion mixture, including butter in which vegetables were cooked. Add eggs and mix well. Stir in sage, thyme and salt and pepper to taste. Moisten with chicken broth until stuffing forms a ball when lightly pressed.

Cover with foil and bake in a greased 11 x 7-inch casserole dish at 350 degrees F for 20 minutes.

Uncover, and bake until dressing is lightly browned on top, about 15 minutes.

Makes 16 to 20 servings.

Makes 2 to 3 dozen bars

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
    (NOT evaporated milk)
1 cup (6 ounces) semisweet chocolate chips
1 (10 ounce) jar maraschino cherries (without stems), drained,
    patted dry and chopped (about 1 cup)
1 1/3 cups flaked coconut

Preheat oven to 350 degrees F (325 degrees F for glass baking pan).

In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13 x 9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Yield: 8 pieces

About 1/4 cup butter or margarine
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
About 1 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips, divided
3/4 cup coarsely chopped walnuts, divided

In a 2- to 3-quart pan over medium-high heat, melt 1/4 cup butter until it begins to brown, 3 to 5 minutes (if using margarine, melt but do not brown). Let cool 20 to 25 minutes.

Preheat oven to 350 degrees F. Butter and flour an 8-inch square pan.

Add sugar, egg, vanilla extract, baking powder, and salt; stir to mix well. Add 1 cup flour and stir until incorporated; mixture will be stiff. Stir in half the chocolate and half the nuts.

Spread batter level in prepared pan; sprinkle with remaining chocolate and nuts. Bake until edges begin to pull from pan sides and brownies are firm to touch in the center, about 30 minutes (25 minutes in a convection oven).

Cool in pan on a rack at least 30 minutes. Cut into 8 equal pieces.

Serve warm or cool.

2 ounces dark unsweetened chocolate
1/2 cup butter
1/2 cup semisweet chocolate chips
2 eggs
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
2/3 cup broken pecans
1 cup miniature marshmallows

In the top of a double boiler over simmering water, melt dark chocolate, butter and semisweet chocolate chips. Stir to mix.

In a large mixing bowl, beat eggs, sugar and vanilla extract. Stir in flour and the chocolate mixture. Add pecans and marshmallows. Pour mixture into a heavily-buttered 8-inch square baking pan. Bake in a preheated 350 degree F oven 20 to 25 minutes. Let cool, then cut into squares.

1/2 cup margarine, softened
3 ounces cream cheese, softened
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup dried apricots, finely chopped

With an electric mixer cream margarine and cream cheese. Gradually add sugar and continue beating until fluffy. By hand, stir in the flour and apricots; mix until combined.

Shape the dough into four or five logs about 1-inch in diameter. Wrap each log in wax paper. Chill for three or more hours.

Cut dough into 1/4-inch slices. Place an inch apart on an ungreased cookie sheet. Bake at 350 degrees F for 8 to 10 minutes. Cool on a wire rack.

Makes seven dozen.

Posted by bizimouse at recipegoldmine.com 6/25/01 5:04:32 pm

2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup finely chopped nuts (optional)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 egg
1 cup grated zucchini
1/2 cup milk
1 teaspoon vanilla extract

Filling
1/2 cup vegetable shortening
1/2 teaspoon vanilla extract
1 teaspoon milk
1 cup powdered sugar
1 cup Marshmallow Creme

Preheat oven to 375 degrees F (190 degrees C). In medium bowl combine flour, baking powder, soda, cinnamon, cloves, nuts and salt; set aside.

In large mixing bowl, cream shortening and sugar until light and fluffy. Add egg, zucchini, milk and vanilla extract; mix well. Stir in flour mixture until just mixed. Drop by tablespoonsful, 2 inches apart, onto nonstick baking sheets. Bake 8 to 10 minutes or lightly browned. Cool.

Filling: beat shortening, vanilla extract, milk, powdered sugar and Marshmallow Creme. Spread onto one cookie and top with another.

About 2 dozen.

6 medium potatoes, cooked, peeled (optional) and sliced
2 hard cooked eggs, finely chopped
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons fresh chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Dijon mustard
1 clove garlic, minced
1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing
Paprika
Lettuce (optional)

Combine potatoes, eggs, celery, onions, parsley, salt and pepper in a large bowl.

In a small bowl, stir together mustard, garlic and dressing. Pour over potatoes; toss to coat. Cover and refrigerate several hours.

Sprinkle with paprika. Serve in a lettuce lined bowl, if desired.

8 servings

From the kitchen of Martin James – Copenhagen, Denmark

Once you've mixed up this dip in the food processor, cook it until hot throughout in a slow cooker. Serve topped with melted cheese and ringed with your favorite salsa.

Makes 10 servings

16 ounces cream cheese, softened
3/4 cup heavy cream (use half milk, if desired)
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1 (16 ounce) bag frozen cut leaf spinach, thawed and well drained
1 (13 3/4 ounce) can quartered artichoke hearts, rinsed and well drained
2/3 cup shredded Monterey jack cheese
1 cup prepared salsa
Crackers or tortilla chips, for serving

In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.

Turn the mixture into a 3 1/2-quart crockpot; smooth the top. Cover and cook on the HIGH heat setting 1 1/4 to 1 1/2 hours, until hot in the center.

Sprinkle the top evenly with the jack cheese and spoon the salsa in a ring around the inside edges of the crockpot. Cover and continue heating on HIGH 15 minutes longer, or until the cheese is melted.

Reduce the heat to the LOW setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.

8 ounces uncooked chorizo sausage
1 medium onion, chopped
1 (15 ounce can Mexican-style or Tex-Mex-style chili beans
1 (15 ounce) can hominy or 1 (11 ounce) can whole
    kernel corn with sweet peppers, drained
1 (6 ounce) package regular Spanish-style rice mix
6 cups water

Remove casings from sausage, if present.

In a medium skillet cook sausage and onion over medium heat until sausage is no longer pink. Drain fat. Transfer sausage mixture to a 3 1/2- to 4-quart crockpot. Stir in undrained chili beans, hominy, and the seasoning packet contents from the rice mix. Pour water over all. Cover; cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.

Stir in remaining rice mix. Cover; cook on LOW for 1 hours more or on HIGH for 45 minutes more.

6 servings

Nutritional information per serving: 383 cal, 16 g total fat (6 g sat fat), 33 mg chol, 1385 mg sodium, 44 g carbo, 6 g fiber, 16 g prot

3 pounds shrimp, cooked and chopped
3 pounds crab meat (imitation or genuine crab)
2 cups finely chopped celery
1 large green bell pepper, chopped
1 large onion, chopped
1 tablespoon Worcestershire sauce
2 cups (1 pint) mayonnaise
Dash hot pepper sauce
2 cups bread crumbs
1/2 cup (1 stick) butter or margarine, melted

Combine shrimp, crab, celery, bell pepper, onions, and Worcestershire sauce; mix well. Spoon mixture into greased extra-large (18x14x3-inch) casserole dish.

Mix mayonnaise with dash of hot pepper sauce; mix bread crumbs with melted butter; combine mayonnaise and bread mixtures. Spoon over shrimp mixture. Bake at 350 degrees F for 30 minutes.

Serves 30.

1 cup sliced hulled strawberries
3 tablespoons granulated sugar
1/4 cup sweet sherry
1 tablespoon lemon juice
1 large cantaloupe

In a blender or food processor, whirl strawberries until puréed (you should have 1/2 cup puree). Pour into a large bowl; stir in sugar, sherry and lemon juice. Halve cantaloupe; scoop out and discard seeds. Cut off and discard rind; cut fruit into bite-size pieces. Add melon to strawberry purée and stir until evenly coated. Cover and refrigerate for 2 hours to blend flavors.

To serve, spoon fruit and purée equally into 4 large stemmed glasses.

This is wonderful on fruit cake, pound cake or fresh fruit.

2 eggs, separated
1 cup confectioners' sugar
1/2 cup heavy cream
3 tablespoons brandy

Beat egg yolks until thick and lemon-colored. Add confectioners' sugar to egg yolks and blend. Beat egg whites until stiff but not dry. Fold into egg yolk mixture. Whip cream until stiff, fold into mixture and add brandy.

Yield: 8 servings

Chocolate Custard
3 tablespoons cornstarch
1 tablespoon granulated sugar
1/8 teaspoon salt
2 cups milk
3 large egg yolks
2 cups (11.5 ounce package) milk chocolate chips, divided

Trifle
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 (10 3/4 ounce) frozen pound cake, thawed
2 tablespoons crème de cacao, divided
1/4 cup seedless raspberry jam
Fresh raspberries
Baking cocoa (optional)

Chocolate Custard: Combine cornstarch, sugar and salt in medium, heavy-duty saucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat.

Add 1 1/2 cups milk chocolate chips; stir until melted. Press plastic wrap on surface; refrigerate.

Trifle: Beat cream and sugar until stiff peaks form.

Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve for top.

In 2-quart straight-sided bowl, layer half cake slices, half crème de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, crème de cacao, jam and chocolate custard layers. Top with reserved cake strips, remaining whipped cream, and remaining morsels. Cover; refrigerate for 1 hour.

Garnish with raspberries; sprinkle with cocoa.

12 eggs, hard boiled
2 cups apple cider vinegar
2 tablespoons mild prepared mustard
1 cup granulated sugar
1/2 cup water
1/2 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 onions, sliced

Boil 12 eggs and remove the shells carefully; set aside.

Combine remaining ingredients, except onions, in a small kettle. Simmer 10 minutes. Cool.

Add eggs and onions. Cover and refrigerate.

4 ounces blue cheese, crumbled
1/2 cup dry white wine
8 ounces cream cheese, cubed
8 ounces Monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)

Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch.

Serve with dippers of French bread, fresh fruit or vegetables.

Yields 5 cups.

Source: National Watermelon Promotion Board's (NWPB) Melon Monitor

This basket is great for any occasion during the year.  It is the perfect container for punches, salads or desserts.

Materials
Watermelon
Sharp pointed utensil
Sharp knife
Large spoon

Select a symmetrical watermelon. If necessary, cut a thin slice from the bottom of the watermelon so it sits level.

Draw a straight line (just above the middle) lengthwise around the watermelon for the basket's edge.

Draw a handle diagonally across the top.

Draw a bow, so that one edge of the bow is connected to the basket's edge.

Cut and remove the top sections leaving the handle and bow intact.

Scoop out the flesh from inside the watermelon, leaving just a trace of red.

Drain the watermelon before filling.

1 (8 ounce) can crushed pineapple in juice, undrained
1/3 cup apricot jam
3 tablespoons regular yellow mustard
1 tablespoon red wine vinegar
2 teaspoons grated peeled fresh ginger
1 clove garlic, crushed
3 to 4 pounds pork baby back ribs

Combine crushed pineapple with juice, apricot jam, mustard, vinegar, ginger and garlic in blender or food processor. Cover and process until very smooth.

Place ribs on oiled grill Grill ribs over medium heat 40 minutes or until ribs are no longer pink near the bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking.

Serve remaining sauce for dipping.

Makes 8 servings and 1 1/2 cups sauce.

1 envelope Lipton® Onion Soup Mix
1 (12 ounce) jar peach or apricot preserves
3/4 cup chili sauce
2 tablespoons vinegar

In small bowl blend all ingredients. Use as a glaze on chicken, chops, frankfurters, hamburgers, kabobs, ribs or steaks. Brush on during last half of cooking. Makes about 2 1/2 cups glaze.]]> http://www.4freeincanada.ca/3-19023-chicken_with_lemon_butter_sauce-recipe.html Chicken with Lemon Butter Sauce

4 (4 ounce) boneless chicken cutlets
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons flour
1 tablespoon olive oil
1/2 cup low-sodium chicken broth
1/2 cup white wine
3 tablespoons lemon juice
2 tablespoon drained capers
1 tablespoon butter

Cut a piece of plastic wrap roughly twice as long as your cutting board and put half over the board and half lying to one side. Place a chicken breast, smooth side up, in the center of the board and fold the plastic wrap over it. Using the smooth side of a meat pounder, start in the middle of the chicken and pound in an outward direction until it is an even 1/4-inch thickness. Repeat with the remaining chicken.

Combine the salt, pepper and flour on a plate. Dredge the pounded chicken in the flour, coating it thoroughly and shaking off the excess.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, allowing space between the pieces. Cook 4 to 5 minutes on each side, or until the chicken is deeply golden and cooked to an internal temperature of 160 degrees F. Remove from pan. (Keep warm by draping loosely with foil, or by placing, covered with foil, in a 200 degree F oven.)

Add the broth and white wine to the skillet and bring to a boil. Boil about 4 minutes, until the liquid is reduced by half. Stir in the lemon juice and capers and boil until the sauce reduces enough to lightly coat a spoon, about 2 minutes more. Remove from heat.

Swirl in the butter. Spoon the sauce over the chicken.

Makes 4 servings.

Nutritional analysis for each serving: 228 calories, 24 g protein, 6 g carbohydrates, 0 g fiber, 9 g fat, 3 g saturated fat, 70 mg cholesterol, 585 mg sodium

1 small box peach gelatin
1 cup orange juice
1 cup buttermilk

Dissolve gelatin in orange juice heated to boiling. Mix well, cool briefly and add buttermilk. Refrigerate. To serve, top with homemade mayonnaise or commercial mayonnaise combined with sour cream and a touch of orange juice concentrate.

Serves 6.

Posted by kdipaolo at recipegoldmine.com 6/6/01 9:40:32 pm

1 small box raspberry Jell-O gelatin
1 envelope unflavored gelatine
1 cup half-and-half cream
1 cup granulated sugar
1 teaspoon vanilla extract
8 ounces cream cheese
1/2 cup nuts
2 cups hot water
1/2 cup cold water
1 cup boiling water
1 package raspberry gelatin
1 (1 pound 3 ounce) can blueberries, including juice

First layer: Dissolve one package raspberry Jell-O in 2 cups hot water and pour into 8 x 12-inch shallow dish.

Second layer: Soften one envelope unflavored gelatine in 1/2 cup cold water. Heat half-and-half cream with sugar (without boiling), then stir in the softened gelatine. Add vanilla extract and cream cheese. Cool to room temperature and add nuts.

Third layer: Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add blueberries, including juice. Allow each layer to set before adding another.

Source: greatdayamerica.com

3 skinless boneless chicken breasts, trimmed of fat
6 egg whites, slightly beaten
1 teaspoon cornstarch
3 cups unseasoned bread crumbs
3 tablespoons sesame seeds
1 teaspoon salt cooking spray
1 teaspoon safflower oil
2 tablespoons fresh minced garlic
1 cup minced white onion
1 teaspoon soy sauce or Bragg's aminos
3 cups orange marmalade
1 tablespoon seasoned rice vinegar
1 pound fresh bean sprouts, rinsed and drained
1 bunch scallions, chopped

Rinse and drain chicken. Cut into bite-size chunks. Stir together the egg whites and the corn starch and mix in the chicken pieces. Mix together the bread crumbs with the salt and sesame. Dredge the chicken pieces in the crumbs to coat well and arrange so they are not touching on a nonstick jellyroll pan or baking sheet, either sprayed with cooking spray. Bake in Preheated 350 degree F oven until browned and chicken is done (clear juices and white through and through), about 20 minutes. This step can be done in advance with the chicken kept warm in a 215 degree F oven.

Heat the safflower oil in non stick skillet or wok over medium high heat and stir in garlic and onion. Stir fry until brown, reduce heat and stir in soy sauce, marmalade and vinegar. Stir until mixture begins to bubble and simmer. Stir in chicken to glaze pieces well but be gentle so crust stays on chicken. (Alternatively, you can pour the glaze over the chicken pieces while still on the tray.) Arrange chicken over bed of sprouts arranged on serving platter. Sprinkle with scallions.

Serves 4 to 6.

1/4 cup orange juice concentrate
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon cornstarch
1 tablespoon finely grated orange peel
1 teaspoon granulated sugar
5 tablespoons vegetable oil, divided
2 garlic cloves, minced
4 cups broccoli florets
12 scallions, with tops, cut into 1-inch pieces
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 (1 pound) boneless sirloin steak, cut into thin strips
3 medium oranges, sectioned
Hot cooked rice

In a small bowl combine the first six ingredients; set aside. In a large skillet or wok, heat 3 tablespoons oil over medium heat; sauté garlic for 30 seconds.

Add broccoli, onions, ginger and pepper flakes; stir-fry for 2 minutes or until broccoli is crisp-tender.

Remove vegetables and keep warm.

Heat remaining oil in skillet; add beef. Stir-fry until no longer pink. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened.

Return vegetables to pan. Add oranges and heat through.

Serve over rice.

Yields 6 servings.

1 (2 pound) chuck steak, cut into serving pieces
1 teaspoon Mexican oregano
Pepper, to taste
2 tablespoon wine vinegar
1 envelope onion soup mix
1 (16 ounce) can peeled tomatoes
Garlic salt, to taste
2 tablespoons vegetable oil

Arrange meat in a large skillet, cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic salt, pepper, oil and vinegar. Simmer covered for 1 1/2 hours or until meat is tender.

Serve with rice or mashed potatoes.

Makes 4 to 6 servings.

1/2 package fine noodles
1 can mushroom soup
1/4 small can Parmesan cheese
1 (4 ounce) can mushrooms, drained
2 - 3 cups chicken, shredded
1/2 pint sour cream

Boil noodles in salted water for 8 minutes.

Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees F for 30 minutes.

Before serving, stir in a little more cheese, if desired.

1/2 cup Parmesan cheese, grated
1/4 cup parsley, chopped
1 clove garlic, crushed
2 teaspoons salt
Red pepper, to taste
6 chicken breast halves, de-boned
Melted butter or margarine
1 cup corn flakes, crushed
Chicken broth (for basting)

Mix first 5 ingredients. Dip chicken breasts in melted butter or margarine. Cover each piece completely with cheese mixture, then with corn flakes. Roll chicken breasts and secure with wooden picks. Bake at 350 degrees F for 1 hour, basting with chicken broth.

NOTE: may use canned chicken broth, dissolved chicken bouillon cubes, or boil skin and bones from chicken breasts and make your own.

4 to 6 chicken breasts
1 package spinach
1/2 pound crumbled feta cheese
1/2 cup mayonnaise
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon Cavender's Greek seasoning
12 strips bacon

Cut horizontal pocket in each chicken breast.

Mix feta, mayo, and garlic together until it blends into a paste. Stuff mixture into pocket.

Mix flour, paprika, and Cavender's Greek seasoning together. Dredge chicken in this mixture until both sides are covered.

Wrap chicken with bacon and place in an oven-safe dish. Bake for 1 hour at 325 degrees F or until done.

2 pounds boneless skinless chicken breasts
1 cup orange marmalade
2 cups herbed seasoned stuffing
1/2 cup melted margarine or butter

Preheat oven to 400 degrees F.

Spread chicken pieces with marmalade (the more you use the sweeter it will be, so spread according to taste). Coat with stuffing.

Place in a greased 2-quart casserole dish. Drizzle top with margarine or butter. Bake for 30 minutes until brown and crispy.

Posted by Jolene at recipegoldmine.com 9/22/2001 4:58 am

1 pound chicken breast, boneless
2 tablespoons flour
1/4 cup Dijon mustard
1/3 cup bread crumbs
2 tablespoons vegetable oil

Coat chicken with flour, shaking off excess. Spread chicken with mustard. Roll in bread crumbs. Over medium-high heat in large skillet, cook chicken 4 to 5 minutes per side until done.

Enjoy!

4 to 6 boneless chicken breasts
Mexican seasoning or Ortega Taco mix
1 cup all-purpose flour
Salt and pepper
2 (24 ounce) jars Pace Chunk Salsa
1 1/2 cups water
2 chicken bouillon cubes
1 can black beans
Rice, cooked

Skin chicken, then sprinkle with salt and pepper. Set aside.

Mix flour, taco seasoning, flour, salt and pepper together in a paper bag. Place chicken breasts in bag, one at a time. Shake to coat. Set breasts aside for 10 minutes at room temperature.

Meanwhile, heat 1/2 cup vegetable oil in a skillet. Toss and re-coat chicken breasts one more time. Place in oil when hot. Brown on both sides. Remove chicken from pan; drain on paper towels.

Remove all but 2 tablespoons oil from pan, leaving drippings. Add salsa, water and bouillon cubes. Simmer for about 5 minutes over medium heat. Add chicken to pan; cover. Simmer for about 30 to 35 minutes, adding water and salsa as necessary. Heat beans and rice.

Serve Chicken Salsa over a bed of rice and beans. Cover with the sauce from the pan.

Source: Lean, Luscious and Meatless by Bobbine Hinman and Millie Snyder

6 servings

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
4 cups water
1 cup lentils, uncooked
1 1/2 cups brown rice, cooked
6 ounces tomato paste
1 1/4 ounces taco seasoning mix
1/2 teaspoon chili powder

In a medium saucepan, combine onions, green pepper, celery and water. Bring to a boil over medium heat. Stir in lentils, cover pot, reduce heat to low, and simmer 40 minutes.

Preheat oven to 375 degrees F. Lightly oil a 1 3/4-quart casserole or spray with a nonstick cooking spray.

Remove saucepan from heat and stir in remaining ingredients, mixing well. Spoon into prepared casserole. Bake, uncovered, 25 minutes. Let stand 5 minutes before serving.

Per serving: 228 cal; 14 g prot; 1 g fat; 43 g carb; 605 mg sod; 0 mg chol.

1/2 cup dates, cut-up
1/2 cup raisins
1/2 cup prunes
1 cup water
1/2 cup margarine
2 bananas, mashed
1 cup coconut
1/2 cup walnuts
3 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1 3/4 cups flour

Preheat oven to 350 degrees F.

Boil dates, raisins and prunes in water. Add the margarine and let cool.

Add remaining ingredients. Stir just until moistened. Pour into an 11 x 7-inch baking pan. Bake for 25-30 minutes. Watch closely so that they don't become too dry.

Makes 4 to 8 servings.

Make-ahead trick: Fill the French toast and make up the custard in advance. In the morning, about 40 minutes before eating, dip toast in custard and bake it while the coffee brews and you set the table.

Toast
4 ounces cream cheese or Neufchatel cheese, at room temperature
6 tablespoons Nutella, at room temperature
8 slices white bread

Custard
4 eggs
1 cup milk
2 tablespoons granulated sugar br> 1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Confectioners' sugar
Maple syrup (optional)

To make sandwich: Mix cream cheese and Nutella until combined. Spoon mixture on 4 bread slices and spread all the way to outside edges, then top with remaining slices to make sandwiches. Place in resealable plastic bag and refrigerate until ready to bake.

To make custard: In flat container with an airtight lid large enough to hold a bread slice, beat together eggs, milk, sugar, vanilla extract and nutmeg. Cover and refrigerate until ready to use.

To assemble: Preheat oven to 350 degrees F. Mist a 9 x 13-inch baking pan with sides with nonstick cooking spray.

Dip sandwiches into custard, turning once, for 2 minutes on the first side and 1 on the second to soak up as much of the custard as possible. Lay drained slices on pan and bake for 15 minutes, then turn them over and bake for 20 minutes more, or until toast is golden brown on both sides. Sprinkle lightly with sifted confectioners' sugar and serve with syrup, if desired. Recipe can easily be doubled.

Source: Favorite Recipes Shortcut Cooking with Lipton

4 tablespoons butter, divided
1/2 cup chopped onion
2 cups water
1 package Lipton Noodles and Sauce (Butter and Herb)
2 tablespoons olive oil
1 tablespoon chopped garlic
1 pound uncooked medium shrimp, peeled and deveined
    (thaw before cooking if shrimp are frozen)
1 (14 ounce) can artichoke hearts, drained and halved
1/4 cup finely chopped parsley
Pepper to taste

Melt 2 tablespoons butter and cook onion until tender. Add water and boil. Stir in noodles and stir occasionally.

In a large skillet, heat remaining butter with olive oil and garlic. Add shrimp and artichokes. Cook for about 3 minutes and stir while the shrimp/artichokes are cooking. Stir in parsley and pepper.

Combine shrimp and pasta before serving.

Yield: 4 servings

2 cups biscuit baking mix
2/3 cup water
3 cups chili with beans
1/2 pound hot dogs, sliced
2 cups shredded Cheddar cheese

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside.

Spread half of the chili into the bottom of a 1 1/2-quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili.

On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.

Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden.

Recipe and photograph used with permission of General Mills

©The Pillsbury Company

1 Pillsbury® Refrigerated Pie Crust
    (from 15 ounce package)

Filling
2/3 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1/3 cup granulated sugar
1 (8 ounce) package cream cheese, softened
1 egg

Topping
1/2 cup whipping cream, whipped

Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.

Heat oven to 375 degrees F.

In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.

In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.

Bake at 375°F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream. Store in refrigerator.

NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1/8 of Recipe Calories 420; Calories from Fat 230

% DAILY VALUE Total Fat 26 g 40 %; Saturated 14 g 70 %; Cholesterol 145 mg 48 %; Sodium 250 mg 10 %; Total Carbohydrate 41 g 14 %; Dietary Fiber 0 g 0 %; Sugars 26 g; Protein 5 g;Vitamin A 15 %; Vitamin C 2 %; Calcium 4 %; Iron 4 %

DIETARY EXCHANGES: 2 Starch, 1 Fruit, 5 Fat OR 3 Carbohydrate, 5 Fat

This is a favorite recipe from the National Marine Fisheries Service.

3/4 pound raw, peeled and de-veined
    shrimp, fresh or frozen
1 tablespoon salt
2 cups water
1 1/2 cups sliced fresh mushrooms
2/3 cup sliced scallions
1/4 cup butter or margarine, melted
4 eggs, well beaten
1 1/2 cups half-and-half
1 teaspoon salt
1/8 teaspoon dry mustard
1 cup shredded mozzarella cheese
2 unbaked 9-inch pie shells

Thaw shrimp if frozen. Add salt to water and bring to a boil. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold running water for 1 to 2 minutes. Remove any remaining particles of sand vein. Chop shrimp.

Cook mushrooms and scallions in butter until tender, but not brown.

Combine eggs, half-and-half, salt and dry mustard; beat until smooth. Layer half of the rock shrimp, half of the mushroom mixture and half of the mozzarella cheese in each pie shell. Pour half of the egg mixture into each pie shell. Bake at 425 degrees F for 15 minutes; reduce heat to 300 degrees F and continue to bake for 30 minutes or until knife when inserted in the center comes out clean. Let stand 15 minutes before serving.

Makes 6 servings.

3 cups all-purpose flour
9 ounces cream cheese, softened
1 1/4 cups butter or margarine, softened

Combine all ingredients; stir until blended. Shape dough into 72 balls; chill. Place in greased miniature muffin pans, shaping each ball into a shell.

To freeze, bake as directed; let cool. Place tarts in freezer container; cover and freeze up to 2 weeks.

To serve, let thaw.

1 (12-inch) pre-baked pizza shell
2 1/2 tablespoons olive oil
1 pound sweet onions halved, sliced vertically
1/4 cup sun-dried tomatoes (packed in oil), chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper, to taste

Preheat oven to 425 degrees F.

Place pizza shell on baking sheet. Sprinkle onions on pizza and drizzle with olive oil; top with sun-dried tomatoes. Sprinkle with herbs, salt and pepper. Bake until onions just begin to brown, about 10 minutes.

10 cups popped popcorn
1/2 cup plain M&M's
1 tablespoon butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/4 cup honey
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Put popcorn and candies into large bowl.

Grease the sides of a medium-size pan with the butter. Put sugar, honey and corn syrup in a pan. Set the pan over medium heat. Bring to a full rolling boil. Stir sugar mixture carefully with a large wooden spoon for 3 minutes, then remove pan from heat. Add peanut butter and vanilla extract to hot syrup, being careful not to let syrup splatter. Stir with a wooden spoon until peanut butter is melted and smooth. Pour peanut butter mixture over popcorn and candies. Mix with 2 large spoons until popcorn is completely coated. Spoon onto a large pan and spread. Let cool. Break into bite-size pieces.

1 can cherry or strawberry pie filling
1 can Eagle Brand Condensed Milk
1 (16 ounce) can crushed pineapple, drained well
1 (8 or 12 ounce) container Cool Whip®

Combine first three ingredients. Fold in Cool Whip® and chill.

1 cup granulated sugar
2 heaping tablespoons flour
1 cup milk
2 eggs, beaten
4 bananas, sliced
1 cup peanuts, chopped

Heat sugar, flour, milk and eggs to a rolling boil until thickened, stirring constantly. Layer bananas, pudding and chopped peanuts. Chill.

1 1/2 cups green beans
1 1/2 cups yellow wax beans
1 1/2 cups red kidney beans
1 1/2 cups chick peas
Green bell pepper, chopped
1 large onion, sliced
1/3 cup oil
2/3 cup vinegar
Salt and pepper
2 teaspoons granulated sugar

Combine beans, bell pepper and onion in a large bowl with a cover. Mix dressing and pour over beans. Chill overnight.

Posted by Don from NJ at recipegoldmine.com 9/25/2001 7:28 am

Source: Asbury Park Press - Recipes from the Mushroom Council.

(Preparation 10 minutes, cooking time 15 minutes)

2 tablespoons olive oil
1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
8 slices deli-style rye bread with seeds, toasted
1/4 cup prepared Russian dressing
4 slices Swiss cheese (about 4 ounces)
1 cup prepared coleslaw
4 thin slices red onion

Preheat broiler to 375 degrees F.

In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.

Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower oven heat to 375 degrees F.

Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.

Makes 4 sandwiches.

1 1/2 teaspoons sesame seed
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seed
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
2 tablespoons Romano cheese
Dash of cayenne pepper

Combine all ingredients in a small bowl and mix well. Pour blend into a sealed container (such as an empty spice bottle) and store chilled.

Makes 1/4 cup.

Posted by HDMarc at recipegoldmine.com 4/23/02 8:16:18 am

Source: Doug Murray, Turntable Restaurant at the Experience Music Project

Not T&T, from our local news station and looked great! Going to make for my grandkids!

1/2 of an 8 ounce bag marshmallows
2 tablespoons butter
4 cups Rice Krispies
1 1/2 pounds cream cheese
16 ounces crunchy peanut butter
1 can sweetened condensed milk
1/2 of a 12 ounce bag semi-sweet chocolate chips
2 cups heavy cream
Pinch of salt

Melt marshmallows and butter in a saucepan. Add Rice Krispies, stir well and remove from heat. Butter the bottom of a 8 1/2 x 12-inch baking pan and press until flat and smooth. Let cool to room temperature. Mix cream cheese and peanut butter until well blended and smooth. Add condensed milk, blend well and spread evenly over top of cooled Rice Krispies.

Scald heavy cream. Place chocolate chips in a stainless steel bowl with a pinch of salt. Once cream is scalded, pour over chips and stir. Once the chips are melted and have a glossy appearance, pour chocolate over the peanut butter/Rice Krispy mix. Place pan in the freezer for 30 minutes to 1 hour.

Cut into triangles and garnish with vanilla sauce, whipped cream, strawberries or chocolate pieces.

Serves 4-6.

1 (10 1/2 ounce) can condensed cream of chicken soup
1 1/2 soup cans water or milk
1 (10 1/2 ounce) can condensed chicken gumbo soup
1/2 cup chopped cooked shrimp

Blend cream of chicken soup with water; add chicken gumbo soup and shrimp. Heat, stirring occasionally.

Yields 4 servings.

Serves 8.

2 bunches scallions, trimmed
8 jalapeno, serrano or poblano chiles
Coarse kosher or sea salt
Fresh ground pepper
2 pound boneless sirloin steak, sliced into broad sheets 1/4-inch thick*
16 corn or flour tortillas
4 limes, cut into wedges
Oaxacan Guacamole
Fresh salsa

* Ask your butcher to cut the sirloin for you on his meat slicer. You may alternatively use skirt steak or flank steak in this recipe.

Roast the scallions and chiles on the grill - either on the cooking grate, or directly on the charcoals (if using wood or charcoal). Remove from heat. Cover scallions with foil and set aside; scrape the skin off the chiles with a sharp knife (placing the chiles in a covered dish to steam for a few minutes immediately upon removing them from the grill, can make peeling them easier, but the steamed chiles will be softer). Cut the chiles in half, scrape out and discard the seeds, cover the chile halves with foil and set aside.

Oil the grill grate. Generously salt and pepper the beef and place it on the hot grate; grill, turning with tongs until cooked as desired (3 minutes per side will be Oaxacan-style well-done). Remove to cutting board, allow to rest for a few minutes (to retain juices) then cut into thin strips, against the grain or cut into 1/2-inch dice.

To serve, lace a few tortillas at a time on the grill to warm them. Set out lime wedges, guacamole, salsa and grilled items.

To eat, place a few pieces of beef on a warm tortilla; place a grilled scallion and a chile half on top; top this with spoonsful of guacamole and salsa and a squeeze of lime juice. Roll the entire thing up and eat.