BREAKFAST CASTLE CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 White Castle cheeseburgers
3 Eggs, beaten
2 c Milk
1/2 c Chopped onion
1/2 c Chopped green peppers
1 t Dry mustard
3/4 ts Garlic salt
1/4 ts Pepper
Grated taco cheese
Paprika

Cut White Castle cheeseburgers in half and place in
13″ x 9″ baking dish or pan. Mix all above ingredients
in a bowl (except the cheese) until frothy. Pour over
White Castles. Sprinkle with taco cheese and paprika.
Cover with plastic wrap and refrigerate overnight or
until thoroughly chilled. Bake at 350 deg F. uncovered
for 40-45 minutes or until custard is set. Serve hot
or cold.

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Title: HOMEMADE TERIYAKI MARINADE
Categories: Oriental, Sauces and , Ceideburg 2
Yield: 1 servings

1 c Brown Sugar
1 c Soy Sauce
1 c Sake — * see note
Fresh Ginger Root — grated
Garlic Cloves —
Diced/pressed

* or dry white wine or vodka.
put thin cut strip steak or chicken parts (especially
huge quantities of wings) in marinade and soak
overnight. Best if grilled on the BBQ, but can be
baked (usual meat 350 F for an hour a lb.) For the
truly lazy (we prefer to think of ourselves as the
“time-challenged”, Italian dressing on a (cheap) steak
adds more variety to the flavor. I can’t verify any
tenderizing qualities, though.
NOTES:
The only marinade I’ve seen that tenderizes the meat
is a homemade Teriyaki recipe a college roommate from
Hawaii used. I think it was the high alcohol content.

Recipe By : “Chris Gunning
(cgunning@millerwest.com)”

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Butterscotch Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts
Sauces

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

3/4 c Brown sugar,light

1/4 c Corn syrup,light

1 tb Butter or margarine

1/4 c Half-and-half

1/2 ts Vanilla

1. Combine brown sugar, corn syrup and butter in saucepan.

2. Bring to a boil over low heat, stirring constantly.

3. Remove from heat and stir in half-and-half and vanilla.

4. Serve warm.

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Cottage Cheese Puff

Recipe By : BH@G Cooking for Today, Vegetarian Recipes
Serving Size : 6 Preparation Time :60:00
Categories : Main Dish Vegetarian Main Dishes
Mc Meatless Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Cottage Cheese — 2% Fat
3/4 Cup Soft Whole Wheat Bread Crumbs
1/2 Cup All-Purpose Flour
1/3 Cup Parsley — Snipped
1/3 Cup Green Onion — Chopped Fine
2 Tablespoons Margarine
1/4 Teaspoon Salt
4 Eggs
1 Tablespoon Parsley — Snipped

In a medium mixing bowl combine cottage cheese, bread crumbs, flour, 1/3 cup
parsley, green onion, margarine and salt. Set aside.
In a large mixing bowl beat eggs with an electric mixer on high speed about
minutes or till thick and lemon colored. Gradually pour the cottage cheese
mixture over the beaten eggs, folding to combine.
Pour the egg mixture into a greased 5 or 6 cup souffle dish or casserole.
Bake in a 350 degree oven about 1 hour until a knife inserted near the
center comes out clean. Sprinkle with 1 tablespoon parsley. Serve
immediately. Serves 6.

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NOTES : This airy baked casserole resembles a souffle, but without all the
fuss.
Typed into Master 3 by samih@ix.netcom.com for the Recipe Trader Mailing
List. To subscribe visit http://www.netcom.com/~samih/trader.html

Charleys “5 Pack” Enchilada Sauce

Recipe By : Charley Van Buren
Serving Size : 1 Preparation Time :3:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Ounces New Mexican Long Red Chili Pods — Dried
7 Tablespoons Salt
5 Tablespoons Granulated Garlic
5 Tablespoons Powered Cumin
2 Tablespoons Granulated Sugar
2 Tablespoons Onion Flakes
1 Tablespoon Oregano Leaves
12 Ounces Beer

Place dried Chili Pods in large stockpot and completely cover with water.
Bring to a boil and cook until pods are extremely soft and stems remove
easily. Remove all stems but leave seeds. Seeds are heat. Once pods are
softened, place in food processer or blender and emulsify until seeds are
chopped and not visible. While processing add all remaining ingredients
except beer. Once the processing is completed return emulisified sauce to
stockpot, add beer and cook-down to desired consistency.

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Suggested Wine: Miller Genuine Draft while cooking
Serving Ideas : Use with your favorite Enchiladas, or Mexican dish

NOTES : You can use mild, medium or hot chili pods. If you’d like to tone
it down you can also add tomato paste or processed/blended tomatoes etc.
This recipe started out as Charleys “Six Pack” Enchilada sauce but as I was
drinkin’ the six pack I added one to the sauce….great discovery. I’m
always open to suggestions and comments….so if ya have any send to me
at… cvanbure@nctsdg.navy.mil
Charley Van Buren

Title: Haystacks
Categories: Cookies, Crisco.035, Nobake, Peanuts
Yield: 36 cookies

1/4 c Butter Flavor Crisco
1/2 c Peanut butter, creamy style
1 pk Butterscotch chips ( 12 oz )
6 c Corn flakes
2/3 c Chocolate chips, semi-sweet
– miniatures
Peanuts, chopped -=OR=-
Chocolate jimmies* ( opt )

Preparation Time: 15 Minutes Bake Time: No Bake

* I have no idea what Chocolate jimmies are! { DK }

1. Melt Butter Flavor Crisco, peanut butter and butterscotch chips in
large saucepan on very low heat. Stir constantly until melted. Remove
from heat.

2. Pour corn flakes into large bowl. Pour hot butterscotch mixture
over flakes. Stir with large spoon until flakes are coated. Stir in
chocolate chips.

3. Spoon out mixture ( scant 1/4 cup ) into mounds on wax paper-lined
baking sheet. Sprinkle with chopped nuts or jimmies, if desired.

4. Refrigerate until firm before serving.

Makes 3 dozen 2 1/2 cookies.

Source: Butter Flavor Crisco Cookie Collection, page 41.
Shared by: David Knight

MMMMM

Title: KIBBET BATATA BI SANIEH – POTATO KIBBI
Categories: Vegetables, Oriental
Yield: 8 servings

6 md Potatoes
-Water
1 1/2 c Fine burghul
1 md Onion; grated
1/2 c Finely chopped parsley
1 ts Dried mint
1/2 ts Ground cinnamon
2 ts Salt; more to taste
Freshly ground black pepper
1/2 c Flour, optional

————————-TO FINISH————————-
1 lg Onion; halved then sliced
3/4 c Olive oil

Scrub and cook potatoes in boiling, salted water until
tender. Peel and mash.
Place burghul in a fine sieve and rinse with cold
water. Press with back of spoon to extract moisture,
then turn into a large bowl and leave for 15 minutes.
Add potatoes, grated onion, parsley, mint, cinnamon,
salt and plenty of pepper. Mix, taste and add more
salt if necessary. Knead well with hand, moistening it
occasionally with water. If mixture is too soft add
enough flour to make a firm paste, kneading well. Put
sliced onion and half the oil in a 25 x 30 cm (10 x 12
inch) baking dish or 30 cm (12 inch) round dish. Dot
potato paste over onions, then spread evenly with a
spatula. Cut into diamond shapes using an oiled
knife. Pour remaining oil evenly on top and bake in a
hot oven for 40 minutes or until golden brown. Cool
in dish, then serve at room temperature with salad.
Good served hot, in which case cool for 10 minutes
before serving.

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Title: Aplets and Cotlets
Categories: Candies
Yield: 64 servings

3 tb Gelatin
3 c Apple juice or unsweetened
-apricot juice
1 1/3 c Granulated sugar
2 tb Each lemon and lime juice,
-or more as needed
2/3 c Cornstarch
2 c Walnuts, chopped
1 c Powdered sugar

Makes about 64 small cubes

Soften the gelatin in 1/2 cup of the apple juice. Boil remaining
juice with the sugar for 15 minutes to concentrate it. Mix the lemon
and lime juice, and add all but 1/4 cup cornstarch to dissolve it in
the mixture. Add both gelatin mixture and cornstarch mixture to the
boiled juice and boil again rapidly for 10 minutes until very thick,
stirring constantly. Taste for sweet and sour and add more lemon
juice if wanted.

Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking
pan that has been dipped in cold water. Let paste harden 12 hours or
overnight, then cut with a sharp knife into squares. Mix together the
reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a
spatula and roll each in the powdered sugar mixture (the cornstarch
helps keep the sugar dry).

I Hear America Cooking From the collection of Jim Vorheis

MMMMM

Title: Bread Machine Dog Biscuits
Categories: Abm, Misc, Pets
Yield: 1 Batch

3/4 c Beef, chicken or vegetable
-broth * 1/2 c
1 ea Egg 1 ea
3 tb Oil 2 tb
1 c All-purpose flour 3/4 c
1 c Whole-wheat flour 3/4 c
1/3 c Bulgur** 2 tb
1/3 c Wheat germ 2 tb
1/3 c Bran 2 tb
1/4 c Nonfat dry milk 3 tb
1/4 ts Garlic powder 1/4 ts
1 1/2 ts Yeast 1 1/2 ts
*Or use hot water and 2 or 3
-bouillon cubes.
**If you don’t have bulgur,
-try substituting something
-like a 7-grain cereal
Ingredients in first column
-is for 1 1/2 lb. Those
-quantities listed after
-ingredients are for l lb.

SOURCE: Posted on *P Food and Wine Board under
Breads by Machine by Linda Rehbergg – CNJX21A on
12/21/93……Formatted into MM by Ursula R. Taylor.
Place ingredints in bread pan according to
manufactureres directions and press “Dough” cycle.
When machine beeps, remove dough to lightly floured
countertop and with a rolling pin, roll dough out to
1/4″ thickness. Using a dog bone cookie cutter (or any
small seasonal cookie cutters), cut out dog biscuits
and place on a lightly greased cookie sheet or one
sprinkled with cornmeal. Reroll scraps and repeat
till all dough is used up. Place in a warm location
and let rise 30 minutes. Bake at 325 for 30 minutes
until brown and no longer soft. Place on a rack to
cool. Store in an airtight container.

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Title: Peppy Snack Mix
Categories: Snacks
Yield: 4 servings

7 c Life Cereal 1/3 c Butter, Melted
1 1/2 c Pretzel Sticks 1 tb Parmesan, Grated
3/4 c Peanuts 2 tb Chili Powder

Preheat oven to 325F8F. Combine cereal, pretzel sticks and peanuts. Add
butter and mix well. Sprinkle with Parmesan cheese and chili powder
and mix well. Spread onto ungreased 10″ X 15″ jelly roll pan. Bake for 20
minutes stirring occasionally during baking.

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