1/3 c butter
1 c sugar
2 eggs
3 T sour milk
1 t baking soda
1 t baking powder
1/2 t salt
2 c flour
3 bananas
1 c nuts

cream butter and sugar. beat eggs well. mash bananas. combine
all together. bake in a large bread pan (or makes ~14 muffins) at
350 deg F for about an hour.

Source: Our Favorite Recipes from West Bend, WI –
originally printed in 1949, this recipe submitted by Mrs. Arnold Moeller

Title: SUMMER FRUIT COMPOTE
Categories: Salads
Yield: 1 servings

1/2 c Maple syrup
2 c Water
1 1/2 lb Halved pitted plums
1 Basket boysenberries
1 Basket raspberries
2 Peeled sectioned naval
Oranges
Fresh mint leaves
1 Peeled sectioned
Grapefruit
1/2 lb Green seedless grapes
1/3 c Wine (plum is good)
Fresh mint leaves

In a saucepan, bring maple syrup and water to boil; simmer for two minutes.
Reduce heat to low simmer and poach plums (submerge them in hot water) for
30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach
boysenberries and raspberries for 15 seconds, and then transfer them to the
serving bowl. Poach orange and grapefruit sections 1 minute, and remove
them to the serving dish. Poach grapes for 15 seconds, and transfer them to
the serving dish. Stir wine into the syrup and simmer two minutes. Let wine
syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves.
Ladle into individual bowls. May be served alone, or with ice cream or
yogurt.

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FRENCH SILK PIE (MHRH24B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
Pie crust, 9 inch — baked
1 cup Butter, unsalted — softened
2 ounces Chocolate — unsweetened*
2 teaspoons Vanilla
4 Eggs
—–GARNISH—–
1 cup Whipping cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla

*Melt chocolate and cool. In large mixing bowl, cream butter and sugar until
fluffy. Blend in chocolate and 2 tsp. vanilla. Add eggs, two at a time, beating
5 minutes after each addition, or until sugar is dissolved and mixture is light
and fluffy. Pour into cooled pie shell.Refrigerate for at least 2 hours, or
until filling is firm. Whip cream with powdered sugar and 1 tsp.vanilla until
stiff. Garnish pie with whipped cream and grated chocolate before serving.

– – – – – – – – – – – – – – – – – –

Smothered Okra and Tomatoes

Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 10 Preparation Time :0:00
Categories : Cooking Live Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds okra
3 cups chopped onions
2 cups chopped celery
3 cups chopped, peeled, and seeded tomatoes,
or 3 cups chopped canned tomatoes
5 bay leaves
1/3 cup vegetable oil
1 tablespoon plus 2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons chopped garlic

Preheat the oven to 300 degrees F.

Wash the okra under cool water. Cut off the stems and
slice each pod crosswise into 1/2-inch rounds. Combine
the okra and the rest of the ingredients in a large heavy
ovenproof pot, not cast iron. Mix well. Cover the pot
with a lid. Bake, stirring occasionally, for 1 1/2 to 2 hours,
or until the slime has disappeared. Bake, uncovered, for
the last 15 minutes of the cooking time. The time will vary,
depending on the tenderness of the okra. Remove the bay
leaves.
Serve immediately or let cool completely and store in freezer
ontainers.

– – – – – – – – – – – – – – – – – –

Title: Impossible Cheeseburger Pie
Categories: Main dish, Meats, Pies
Servings: 6

1 lb Ground beef
1 1/2 c Onions; chopped
1/2 ts Salt
1/4 ts Pepper
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
2 Tomatoes; sliced
1 c Cheddar or Am. Cheese;shred

Preheat oven to 400. Can be topped with crisply cooked bacon. Grease pie
plate, 10×1 1/2", or sq. baking dish, 8×8, or 6 10 oz. custard cups. Cook
and stir gr. beef and onion in 10″ skillet over med. heat until beef is
brown; drain. Stir in salt and pepper.
Spread in pie plate. Beat milk, eggs and baking mix 15 sec. in blender on
high speed, 1 min. with wire whisk or hand beater or until smooth. Pour
into pie plate. Bake 30 min. Top with tomato slices; sprinkle with cheese.
Bake 5-8 min. or til knife comes out clean. Cool 5 min. 1/2 RECIPE: Use 1
qt. square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c.
Divide remaining ingred. amts. in half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or
hand beater. HIGH ALT>Increase first bake to 30 min. If baking the 1/2
recipe: Use 1 1/2 qt round casserole or 1 qt. square.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Title: CHINESE: NOODLES AND GRAVY (YEE MEIN)
Categories: Main dish, Bar-b-q, Vegetables, Ethnic, Chinese
Yield: 6 servings

20 sm Chinese mushrooms (or 1 can
– sliced mushrooms)
1/4 lb Chinese barbecued pork
1/2 lb Bok choy
1 pk Pre-fried noodles (1/2 lb)
1 qt Chicken stock
3 ts Oil
1/2 lb Bean sprouts
2 Green onions, slivered
1/2 ts Salt
1/2 ts Sugar
2 tb Oyster sauce
1 ts Cornstarch
2 ts Water

Cook Chinese Mushrooms by boiling in water for 10
minutes. Rinse, squeeze dry, remove and discard stems;
cut mushrooms into strips, julienne style.

Cut Barbecued pork into very thin slices.

Break branches off center stock of bok choy. Remove
and discard any flowers. Peel outer covering off of
center stock. Cut bok choy diagonally into 2 inch
lengths.

Bring chicken stock to a boil, add noodles, and cook
for 5 minutes. Drain and set aside. Discard the
stock, as it will be quite oily!

Heat wok, add 1 tablespoon oil and stir-fry bok choy,
beansprouts, green onions, barbecued pork, and
mushrooms for 3 minutes, adding 1/2 teaspoon salt and
1/2 teaspoon sugar. Remove and set aside.

Heat wok, add 2 tablespoon oil and noodles. Stir-fry
for 2 minutes; then, add the oyster sauce. Mix well.

Add all other ingredients, EXCEPT cornstarch and 2
teaspoon water, and toss together water, and toss
together until well mixed.

Add thickening made by mixing the cornstarch with the
cold water. Cook for 1 minute, and serve.

SOURCE: Chopsticks, Cleaver and Wok.

—–

Toasted Garlic Cheese Bread

Recipe By : COOKING LIVE SHOW #CL8737
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 long loaf of Italian bread
2 cloves garlic — peeled
1/2 cup fresh herbs, i.e. parsley or basil
6 tablespoons butter
1/2 cup grated Parmesan

Preheat broiler.

Slice loaf of bread lengthwise and separate. In a mini-chop food
processor combine garlic and herbs and process for 10 seconds
until coarsely chopped. Add butter and process until smooth and
well combined. Spread butter mixture over halves of bread, place
on a baking sheet and sprinkle grated cheese over bread. Broil in
oven for 1-2 minutes or until golden and bubbly.

Cut into 1-inch slices and serve warm

– – – – – – – – – – – – – – – – – –

YELLOW SPLIT PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried yellow split peas
2 tb Extra-virgin olive oil
1 Onion — chopped
8 c Water
1 Carrot — chopped
1 bn Parsley — chopped
1/2 Bell pepper (any color)
1 Hot chili pepper (any color)
1 Bay leaf
1/4 ts Dried oregano or thyme
1 1/2 ts Salt — or to taste
Freshly ground black pepper
1/2 c Rice, uncooked (optional)

Rinse peas well. Drain.

Remove stems and seeds from peppers, reserving some chili seeds to flavor
soup if desired. Chop peppers.

In a large soup pot, saute onion in olive oil until soft. Add peas, water,
carrot, parsley, oregano or thyme, bay leaf, peppers (and seeds, if using),
salt, and pepper to taste. Simmer soup about 2 hours, until peas are soft.

If desired, rice may be added to soup 15 or 20 minutes before cooking is
finished.

Copyright 1994 Karen Mintzias May be freely distributed

– – – – – – – – – – – – – – – – – –

Holiday Appetizer Pie

Recipe By : Mom from Lorraine
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beef
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces cream cheese — softened
2 tablespoons milk
2 1/2 jars chipped beef — small pieces
2 tablespoons onion — minced
2 tablespoons green pepper — chopped
1/8 teaspoon pepper
1/2 cup sour cream
1/4 cup walnuts — chopped coarse

Blend Cream Cheese milk. Stir in dried beef, onion, green pepper, pepper.
Mix well. Stir in sour cream. Spoon in 8 inch pie plate or small shallow
baking dish. Sprinkle with nuts. Bake 350 F for 15 minutes

– – – – – – – – – – – – – – – – – –
Serving Ideas : Serve with crackers.

NOTES : Can be doubled

Title: CATHE’S STUFFED MUSHROOMS
Categories: Appetizers, Cathe
Yield: 1 batch

1/2 lb Mushrooms (w/ big caps)
1 md Onion, chopped finely
1/2 c Clam juice
3 T Sauterne wine
1/4 c Bread crumbs
3 T Butter
1/2 c Half and half
3 T Parmesan cheese

Pop stems out of shrooms (don’t tear cups). Cut stems up finely. Saute
shrooms and onions in butter (or olive oil) slowly, over medium-low heat,
until limp; be careful not to let mixture burn.

Add clam juice and wine; cook slowly until most of the liquid has
evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should
be quite dry.

Add half and half until mixture has a good texture, like slightly dampish
clay for hand-building pottery. Add parmesan.

Fill mushroom caps with mixture (will have to mound). Bake in toaster
oven at 250 degrees F. until mushrooms start looking shriveled and ooze
juice, getting brown. If unsure, taste.

Vicki’s notes:

* Don’t cut mushrooms too finely.

* Try adding crumbled bacon to mixture.

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