Title: Butterfly Soup
Categories: Soups
Yield: 6 servings

1 c Butterflies
1 cn Soup, any kind
3 c Water
1 pn Salt
1 pn Pepper
1 pn Sugar
1 tb Lemon juice

you mix the butterflies with the soup and water. You mix the salt and
pepper with the sugar and a tablespoon of lemon juice. Throw it in a
pot for 30 minutes. when you take it off the stove, serve it

posted by Amy Struebing, age 5

MMMMM

Title: HONEY ICING
Categories: Desserts
Yield: 6 servings

1 c Sugar
1/2 c Honey
1/8 ts Salt
1 c Diced marshmallows
1/4 c Water
1 Egg white, stiffly beaten

Combine sugar, honey, water, and salt. Boil to soft ball stage (236 F).
Add marshmallows. Pour slowly, beating constantly, onto egg white. Beat
until thick and creamy.

The Household Searchlight

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Date: Wed, 25 May 94 12:19:19 EDT
From: dgarland@cdplus.com
Subject: Summer Cooking

Veges with Couscous

Microwave 2 cups of water to boiling. Stir in 1 cup of couscous, microwave
another minute, fluff, and cover for 15 minutes.

Meanwhile, microwave veges of your choosing in a little water in a covered
microwave dish. I used fresh broccoli and carrots, but frozen or canned
will work as well.

Next microwave a can of beans (without the can, of course) until warmed.

Serve the beans over the couscous, and garnished with the vegetables.

The whole meal takes about 20 minutes.

Title: BAKER’S SQUARE FRENCH SILK PIE
Categories: Pies, Restaurants
Yield: 1 servings

9″ prepared pie crust
1 sm Box instant choco pudding
-substitute buttermilk for
-milk
1 Env Knox gelatin
1/4 c Cold water
9 oz Container cool whip
Whipping cream, whipped
Chocolate shavings

Prepare small box instant pudding, using buttermilk instead of milk; set
aside. Prepare 1 envelope Knox gelatine with 1/4 cup cold water. Use
glass measuring cup to mix gelatine. Set mixture in a pot or pan of
hot water, while still in the cup, to help dissolve gelatine. Gelatine
is dissolved when mixture is clear. Wire whisk gelatine into pudding
and fold in the 9oz. cool whip. Pour into prepared crust; chill. Apply
whipping cream on top before serving. Garnish with chocolate shavings.

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Title: WREATH COOKIES
Categories: Desserts, Cookies
Yield: 1 lot

1/2 c Butter
3 c Miniature marshmallows
1/2 ts Almond extract
1/2 ts Vanilla extract
1 ts Green food color
4 c Corn flakes

Melt butter, add marchmallows. When mixture is smooth, add extracts,
coloring and cereal. Make into wreath shapes, decorate with red
cinnamon candies and silver balls.

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Busy Day Soup

Recipe By : Senior Girl Scout Troop #120
Serving Size : 1 Preparation Time :1:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ground beef
32 ounces mixed vegetables
56 ounces tomatoes
12 ounces tomato sauce
1 onion — chopped
1 cup barley
1/2 cup sugar
8 cups water — more if needed
salt — to taste
pepper — to taste

Brown ground beef and onions. Drain. Add rest of ingredients and
cook for at least 1 hour.

MAKES ALOT !!!!!!!!

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Wyoming Sheepherder Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground beef
4 tablespoons Dried onions
1/4 cup Chili powder – mild — medium
1 tablespoon Cumin
2 tablespoons Worcestershire
1 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
Salt — Pepper
1 teaspoon Oregano
1 teaspoon Vinegar
1 can Stewed tomatoes
1 can Tomato sauce

Brown the meat in a heavy pot, drain off the fat and add all the other
ingredients. Simmer for at least 2 hours, adding water as needed. Thicken with
flour if desired (preferably Masa Harina or ground-up corn tortillas).

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Title: OYSTER ROCKEFELLER CASSEROLE
Categories: Fish
Yield: 6 servings

1 qt Raw Oysters
1/4 lb Butter
1 Finely Chopped Rib Celery
1 md Onion, Finely Chopped
1/2 c Finely Chopped Parsley
1 pk Frozen Spinach *
1/4 ts Anise Seed
1/4 c Worcestershire Sauce
1/2 c Soft Bread Crumbs
Salt
Fresh Ground Pepper
Cayenne Pepper To Taste
1 c Grated Parmesan Cheese
Toasted Bread Crumbs **

* Frozen spinach should be thawed and drained. **
Cracker crumbs may be substituted for toasted bread
crumbs.
~——————————————————
~————- ~– If you enjoy Oyster’s Rockefeller,
you will enjoy this variation. Preheat oven to 450øF.
Grease a large casserole dish. Drain the oysters and
arrange in a single layer in bottom of casserole.
Melt the butter and saute‚ the celery and onions until
they begin to soften. Add parsley, spinach, anise
seed, Worcestershire Sauce, soft bread crumbs, salt,
pepper and Cayenne. Spread this mixture over the
oysters. Bake the casserole for 30 minutes. Remove;
and, if necessary, pour off water that has cooked from
oysters. Sprinkle with grated Parmesan cheese and a
very thin layer of bread or cracker crumbs. Return to
oven for 10 minutes or until slightly browned on top.
From: Syd’s Cookbook.

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Title: BANANA ORANGE RAISIN BREAD
Categories: Breads
Yield: 16 servings

——————————FROM LOIS FLACK——————————

————————CYBEREALM BBS (315)786-1120————————
* * * * *
2 1/2 c All-purpose Flour
3/4 c Any Flavor Wheat Germ
1/2 c Sugar
2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt (optional)
3/4 c Raisins or Chpd Dried Figs
1 Egg and 2 Egg Whites
1/3 c Vegetable Oil
1 c Mashed Ripe Bananas (about2)
3/4 c Orange Juice
2 ts Grated Orange Peel
1 ts Vanilla

Heat oven to 350øF. Spray 9 x 5-inch loaf pan with non-stick cooking spray.
In a large bowl combine dry ingredients, mixing well; add to dry
ingredients. Mix just until moistened. Pour into prepared pan. Bake 60 to
70 minutes or until wooden pick inserted in the center comes out clean.
Cool 10 minutes; remove from pan. Cool completely.

NUTRITIONAL INFORMATION:

Calories………..200 Calories from Fat…..54 Protein………5 g Total
Fat……….6 g Cholesterol……..15 mg Dietary Fiber…2 g
Carbohydrates…..34 g Sodium…………110 mg

—–

CREAM OF MUSHROOM SOUP (LIE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms,rinsed drained
2 tb Butter or margarine
1 Large onion,chopped
1/2 ts Dried thyme leaves
1/4 c All-purpose flour
6 c Chicken broth,reg-strength
1 Dried bay leaf
1 c Whipping cream
3 tb Dry sherry
Salt
Pepper

Mushroom soup is so readily available in cans that it
seldom occurs to the cook to make it from scratch. The
canned product is, in fact, so universal, reliable,
and chameleon-like in flavor that it has become the
base of a thousand casseroles.
If you seek a more intense mushroom flavor, however,
look no further. Erid Lie, tooting his own horn,
claims to have the answer to your prayers right here.
Flour plays a part in the thickening of this soup, but
the basic body and emphatic statement of mushroom
flavor come from cooking part of the mushrooms with
onions until they are mellow and lightly browned, then
pureeing them.
The flavor is further enhanced by adding sliced
mushrooms before the final heating.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ
1. Chop half the mushrooms; thinly slice the remaining
mushrooms and set aside.
2. Melt butter in a 5-6 quart pan over medium-high
heat; add chopped mushrooms, onion, and thyme. Stir
often until the vegetables are lightly browned, 15-20
minutes. Mix flour with vegetables.
3. Pour into a blender or food processor; whirl,
adding as much broth as needed to get the mixture
smoothly pureed. Pour mixture back into pan; add
remaining broth, sliced mushrooms, bay leaf, and
cream.
4. Bring soup to a boil on high heat, stirring
frequently. Reduce heat to low and simmer to blend
flavors, about 10 minutes. Add sherry, salt, and
pepper to taste. Make about 8 cups.

~ Eric Lie, Edmonds, WA

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