Title: Walk To School Cookies
Categories: Cookies
Yield: 48 servings

2 c Softened butter
4 c Flour
1 c Pecans
1 c Sugar
1 ts Vanilla

CREAM TOGETHER BUTTER AND SUGAR. ADD FLOUR AND VANILLA AND MIX WELL.

PAT INTO SEVERAL LONG ROLLS AND PLACE IN REFRIGERATOR TO CHILL.

SLICE AND BAKE ON COOKIE SHEETS IN 325 DEGREE OVEN FOR 10-12 MINUTES.

REMOVE FROM OVEN AND SPRINKEL WITH POWDERED SUGAR IF DESIRED.

(RECIPE COMES FROM PAT PRIEST, A “BUNCO BUDDY”)

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Polenta Pie (From MY Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 cups corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan

In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture
into an 8-inch greased springform pan, pressing the mixture with a spoon
to move the mixture up the sides of the pan forming an empty shell.
Allow the shell
to cool and harden.

Grill all vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold. Serve
at room temperature.

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Chilled Cream Of Cucumber Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cucumbers
1 C. chopped onion
3 C. chicken broth
1 C. sour cream
4 Tbsp. parsley
1 Tsp. dill weed
salt and pepper

Peel cucumbers and remove seed. Dice. Put in saucepan
with chicken broth, onion and dill. Cook. Simmer 20 minutes.
Puree in blender. Stir in sour cream and parsley and chill
overnight. Serve in chilled soup bowls or bowls over ice.

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Nestle 100 Grand Bar

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 unwrapped Kraft caramels — room temp
1 bag milk chocolate chips (12-ounce bag)
3/4 cup Rice Krispies=AE

1. With your fingers, flatten each caramel into a rectangle about
1/4-inch thick. 2. Melt the chocolate chips in a microwave-safe bowl in a=

microwave set on half power for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. 3. Add the Rice
Krispies and stir just until blended. 4. Dip each caramel into the
chocolate to coat completely and then place on waxed paper. Cool until
firm at room temperature, 1 to 2 hours.

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Rio Grande Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground round
1 1/2 teaspoons Salt
2 tablespoons Oil
3 tablespoons Cumin seed
1 tablespoon Paprika
2 tablespoons Tabasco sauce
20 milliliters Garlic — minced
2 Onions — chopped
3 tablespoons Masa flour
2 7oz can diced green chiles
3 tablespoons Chili powder
12 ounces Beer
10 ounces Can beef broth

In a large skillet, brown ground round and salt in heated oil. Add cumin seed,
paprika, Tabasco, garlic, and onions to beef. Sprinkle mixture with masa flour.
Toss gently. Add green chilies and chili powder. Add beer and broth. Mix well
to blend all ingredients. Add water if mixture is too thick. Cook covered 2
hours, stirring occasionally. A Hot Texas variety

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Title: CROCKPOT MEATBALLS
Categories: Crockpot, Hamburger, Appetizers
Yield: 6 servings

1 Jo Ferry
2 lb Hamburger
1 c Breadcrumbs
1 Egg
Grated parmesan cheese
Parsley and oregano
Onion and garlic powder
Milk
1 cn Beer
1 pk Ketchup; regular size

Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make
small meatballs. Mix ketchup and beer in the crockpot and start to
heat. You can put the raw meatballs into the sauce and simmer for
several hours. I like to bake the meatballs first to get out most of
the grease.

MMMMM

Apple Pudding – Lighter

Recipe By : Eloise Greismeyer
Serving Size : 9 Preparation Time :1:00
Categories : Desserts Breads, Muffins Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/8 cup Lighter Bake
2 medium eggs
1 cup flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups apples — peeled and diced
1 cup walnuts — chopped
1 teaspoon baking soda
1/8 cup hot water

Cream sugar shortening together.
Add eggs and mix at low speed until blended.
Stir flour, nutmeg and cinnamon together and add to egg sugar. Mix.
Stir in apples nuts.
Dissolve baking soda in hot water, then stir into batter.
Pour into greased floured square baking dish.
Bake at 375 degrees until knife inserted at center comes out clean.
Approx baking time 35 – 45 minutes.

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NOTES : Use Rome Beauty or Jonathon apples.

Spicy Carrot And Orange Soup

Recipe By : Twelve Months of Monastery Soups. p. 124
Serving Size : 124 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tablespoons Olive Oil
2 Leeks, White Part Only — Finely Chopped
12 Carrots — Peeled And Chopped
6 Cups Vegetable Or Chicken Stock
1/2 Teaspoon Nutmeg
1/2 Teaspoon Paprika
Pinch Cayenne
Pinch Ginger
1/2 Cup Fresh Cilantro — Finely Chopped
Rind Of 1 Orange
1 1/2 Cups Orange Juice
Salt And Pepper — To Taste
6 Slices Orange, Very Thin — For Garnish

1. Pour the oil in a good-sized pot and gently saute the leeks for about 2
minutes with the pot covered. Add the chopped carrots, stir well, cover
the pot, and continue cooking for about 4-5 minutes over low heat.

2. Uncover the pot, stir once more, and add the stock, nutmeg, paprika,
cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to
taste. Bring the soup to a boil. Cover the pot and let the soup simmer
for 30 to 40 minutes.

3. Allow the soup to cook and then pass it through a sieve or blend it in
a blender or food processor. this soup can be refrigerated for a few hours
and served cold, or if you decide to serve it hot, reheat it just before
serving and let the soup stand for 3 minutes. Garnish the soup with thin
orange slices at the center of each serving.

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Title: Pasta And Crab Salad
Categories: Salads
Yield: 1 servings

4 c pasta, cooked and chilled
1/2 pk crabmeat
1 1/2 c mayo
1 garlic, salt, pepper
1 onion, diced
1 ~~~~optional ingredients~~~~
1 broccoli
1 peas
1 cauliflower
1 carrots
1 celery

Mix all ingredients in a large bowl. Let sit in fridge till chilled
thoroughly.

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6 c. Water
16 oz. Can low sodium chicken broth
5 lbs. Cut up chicken with bones (about 5 lbs) SKINNED
1/3 c. Chopped onion
1 bay leaf
16 oz. Can tomatoes cut up or 2 big fresh tomatoes cut up
(I use one fresh tomato and 1/4 c. Hot salsa)
2 small zucchini chopped
16 oz. Bag frozen corn or mixed vegetables
1 c. Cut up mushrooms
1 1/2 c. Uncooked noodles
In a large kettle combine water, chicken, onion, and bay leaf and pepper
to taste. Bring to boil, reduce heat. Cover, simmer about 1/2 hour. Remove
chicken. Skim off fat, add broth. When chicken is cool, cut meat off bones
and cube. Discard bones. Remove bay leaf from broth. Add tomatoes
(undrained), corn, zucchini and mushrooms to broth. Bring to boil, stir in
noodles, add chicken and reduce heat. Cover. Simmer until noodles are
tender and mixture is cooked through. Season with pepper.