Title: Cheese Broccoli Potato Topper
Categories: Vegetables
Yield: 4 servings

1 cn campbell’s new cheddar
-cheese soup
2 tb sour cream or yogurt
1/2 ts dijon-style mustard
1 c cooked broccoli flowerets
4 hot baked potatoes, split

Prep time: 10 minutes. Cook time: 10 minutes

1. In 1 1/2 quart saucepan, combine soup, sour cream and mustard; add
broccoli. Heat through, stirring occasionally.

2. Serve over potatoes. Garnish with chopped sweet red pepper if
desired.

TIP: To bake potatoes: Using fork, pierce each potato; bake at 400’F.
1 hour OR microwave on HIGH 10 1/2 to 12 1/2 minutes until
fork-tender.

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Almond Logs Dipped in Chocolate

Recipe By : Land O Lakes Holiday Memories
Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
7 ounces almond paste
1 cup powdered sugar
2 egg yolks
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Topping:
1 cup semisweet chocolate chips
1 tablespoon shortening
1 cup almonds — finely chopped

Preheat oven to 350 degrees; line cookie sheets with
parchment paper. In a large mixer bowl, combine the butter
and almond paste. Beat on low speed, scraping the bowl
often, for 1 to 2 minutes until well mixed. Add the
powdered sugar, egg yolks, almond extract and vanilla
extract. Beat on medium speed, scraping the bowl often, for
1 to 2 minutes until well mixed. Reduce the speed to low.
Continue beating, gradually adding the flour and scraping
the bowl often, for 1 to 2 minutes until well mixed. Place
the dough in a pastry bag with a 1/2-inch opening. Pipe
onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake
for 13 to 17 minutes, or until the edges are very lightly
browned. Cool completely on parchment paper. In a 1-quart
saucepan, melt the chocolate chips and shortening over low
heat, stirring often, for 5 to 8 minutes until smooth.
Remove the cooled cookies from the parchment paper and dip
the ends or the tops in the chocolate and then in the
almonds. Place on waxed paper until set. Penny Halsey
(ATBN65B).

Nutrition Analysis: 110 calories, 2g protein, 10g
carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium.

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WENATCHEE APPLESAUCE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted all purpose flour
1/2 c Light brown sugar
1 tb Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 c (1/2 stick) butter or
-margarine
1 c Thick applesauce
1/4 c Milk
1 lg Egg
1/2 c Dark seedless raisins.

FROM: Pat Stockett

Wenatchee Applesauce Muffins

Heat oven to 425. Grease 12 muffin cups. In a bowl,
combine dry ingredients and blend. Melt butter in a
saucepan. Remove from heat; stir in applesauce and
milk. Beat in egg.

Stir in applesauce mixture into dry ingredients and,
when well blended, stir in raisins.

Bake 15 to 20 minutes. Let stand 5 minutes before
removing muffins from tin.

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BAGELS FOR THE BREAD MACHINE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Water
3 c Bread flour
2 ts Sugar
1 1/4 ts Salt
2 ts Butter
3/4 ts Dry yeast

Recipe by: EAT-L, Pillsbury Bread Dough Maker Recipe
Book Place ingredients into the bread case. Place the
bread case into the bread machine. Select the Dough
mode and press the start button.

When the buzzer sounds, press the STOP button and
remove the bread case fro the bread machine. Remove
the dough from the bread case and divide it into ~ 10
equal portions. Shape the dough into circles.

Arrange the circles on a greased cookie sheet and
cover with a clean towel. Place the dough in a warm
place and allow to rise for 40 to 50 minutes.

In a large saucepan bring 2 quarts of water to a
medium boil. Carefully ad dough one at a time. Boil
each bagel for about 2 minutes.

Remove bagels from boiling water and place on a
greased cookie sheet. Bake 400 F until golden brown
(about 20 minutes.)

Makes 8 to 10 bagels. Original poster of this recipe
was not me!

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Title: MA PO
Categories: Main dish, Chinese, Vegetarian
Yield: 6 servings

1/2 c Vegetable broth
1/3 c Hoisin sauce
1 tb Rice wine/dry sherry
1/3 c Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil
3 ea Garlic cloves, minced
1 lb Firm tofu, cut to 1/2″ cubes
2 c Mung bean sprouts
1 tb Cornstarch mixed with 2
— tablespoons water
2 ea Green onions, slivered

In a small bowl, combine broth, hoisin sauce, rice
wine or sherry, ketchup hot sauce. Set aside.
Place a wok over high heat, when hot, add vegetable
oil. Add garlic stir for 5 seconds. Add tofu
stir fry for 2 minutes. Stir in reserved sauce cook
1 minute. Add bean sprouts cook another minute.
Add dissolved cornstarch stir till sauce thickens.
Serve over noodles tossed in sesame oil or over
steamed rice.. Garnish with onions.

—–

Title: GORTON’S NEW ENGLAND CLAM CHOWDER
Categories: Soups, American
Yield: 4 servings

2 cn Gorton’s clams
1 c Pared diced potatoes
2 tb Butter
1/4 c Chopped onion
2 c Milk
-Salt and pepper to taste
-Cooking Sherry (optional)

Drain clams. Cook onion in butter. Add potatoes and
clam juice and cook until tender. Add clams and milk.
Heat and season. Do not boil.

Yield: 4 servings.

The Side and Back Panel Cookbook edited by Craig T.
Norback

From The Cookie Lady’s Files

—–

Chocolate Chip Cream Cheese Cookies

1/4 c. margarine; softened
1 (8 oz) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. (2 layer) white cake mix
1 (8 oz) pkg. choc. chips
1/4 c. ground nuts

Cream margarine and cheese until light and fluffy. Beat in egg and
vanilla and half of cake mix until smooth. Stir in remaining cake
mix. Add chips and nuts. Bake at 375 for 10 to 12 minutes.

Title: CAKE MIX PEANUT BUTTER COOKIES
Categories: Cookies, Cakes
Yield: 36 servings

1 ea Yellow or White Cake Mix
1 c Peanut butter
1/2 c Oil (1/3 c works okay)
2 tb Water
2 ea Eggs

Mix well by hand. Drop by teaspoon 1 inch apart on an
ungreased cooky sheet. Criss cross with a fork dipped
in water. Bake 12 to 15 minutes at 350~. Remove
immediately. Makes 3 to 4 dozen.

—–

Title: Tropical Fruit, Shrimp Pasta Salad *
Categories: Salads, Fruits, Pasta, Shrimp
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
6 oz Springs pasta
2 1/2 lb Shrimp; cooked
1 Mango
1 Papaya
20 oz Pineapple chunks; drained,
– unsweetened
11 oz Mandarin segments; drained
3 Green onions

————————-DRESSING————————-
1/2 c Cream
3 tb Coconut milk
1 1/2 tb Mayonnaise
1 tb Ginger; freshly grated
1 tb Lime juice

Add pasta to a large pan of rapidly boiling water;
boil, uncovered for 10 minutes or until tender; drain
and cool. Peel amngo and papaya and chop into chunks.
Combine shrimp, all the fruits and the dressing in a
bowl. Combine pasta and onions, place on serving
plates, and top with salad mixture.
Dressing; Combine all ingredients thoroughly.

—–

SAUSAGE AND APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Sausage
2 Apples
2 Potatoes
1/4 ts Salt
1/2 tb Flour
1 tb Sugar
1/2 tb -Sausage drippings

Preheat oven to 375. Pare and slice apples and potatoes. Slice
sausage. Fry sausage, save drippings. Combine salt, flour, and
sugar. Arrange sausage, apples, and potatoes in layers in casserole.
Sprinkle some flour mixture over each layer. Top with layer of
sausage. Sprinkle casserole with sausage drippings. Cover tightly.
Bake for 1 hour.

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