CHEESE-GARLIC BISCUITS (AS SERVED AT RED LOBS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick (r) Baking Mix
2/3 c Milk
2 oz Shredded cheddar cheese
1/4 c Margarine or butter, melted
1/4 ts Garlic powder

Heat oven to 450#161#

Mix baking mix, milk and cheese until soft dough
forms; beat vigorously 30 seconds. Drop dough by
spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix
margarine and garlic powder; brush over warm biscuits
before removing from cookie sheet. Serve warm.

(10 to 12 biscuits)

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Christmas Party Pie

Recipe By : diannene@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Shell:
1 cup flour
1 stick butter
1 cup chopped pecans
–Bottom Layer:
1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar
–Middle Layer:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk
–Top Layer:
Whipped topping
chopped pecans
shredded chocolate bar

Melt butter, mix with flour and pecans. Pat into 9×13 pan. Bake 20 minutes
at 350 degrees. Remove and let cool.

Mix whipped topping, cream cheese and powedered suger with mixer and layer
over above.

Mix puddings and milk and layer over above.

Cover last layer with whipped topping. Sprinkle with chopped pecans or
shredded chocolate bar.
Keep cool in refrigerator.

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VEGETABLE TORTILLA STACKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
3/4 c Chopped green bell pepper
3/4 c Chopped red bell pepper
1/2 c Chopped onion
1/2 c Picante sauce
16 oz Green Giant Valley Combo’s
-Frozen Broccoli Supreme
8 (8-inch) flour tortillas
16 cn Refried beans
8 oz (2cups) shredded Montery
-Jack cheese
8 oz (2cups) shredded cheddar
-Cheese
Green bell pepper rings
Red bell pepper rings
Ripped pitted olives
Picante sauce
Sour cream

Contributed to the echo by: Marleen Madar Heres a good
one that is great if you are into vegetables…
Vegetable Tortilla Stacks

Heat oven to 375 F. Heat oil in medium skillet over
medium high heat. Add chopped green and red peppers
and onions; cook and stir until crisp-tender. Drain.
Stir in 1/2 cup picante sauce. Cook Broccoli
Cauliflower Supreme until crisp and tender s directed.
Drain, cut up large pieces if necessary.

Place 2 tortillas side by side on large ungreased
cookie sheet. Spread each with about 1/4 of the pepper
mixture. Top each with tortilla. Divide vegetables
evenly with between tortilla stacks; sprinkle each
with 1 cup of the Monterey Jack cheese. Spread 2
tortillas with remaining refried beans and top with
remaining pepper mixture; place one on each tortilla
stack. Top each with one of the remaining tortillas;
sprinkle each with 1 cup cheddar cheese.

Bake at 375F for 10 to 15 minutes or until cheese is
melted. To serve top with green and red pepper rings,
ripe olives, picante sauce and sour cream. Cut into
wedges.

Oops almost forgot!!

To fry tortillas, heat 4 tablespoons of oil in 10-inch
skillet over medium heat. Fry tortillas in hot oil for
5 to 10 seconds on each side until lightly browned and
blistered; drain well on paper towels!

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Hanukah Roly Poly

Recipe By : Felicia Pickering
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Dough:
3 eggs
1 cup sugar
1 cup oil
1/4 cup orange juice
Zest of 1 orange
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
4 cups (to 5 cups) all-purpose flour
–Filling:
6 tablespoons (+ or -) granulated sugar
3 teaspoons (+ or -) cinnamon
1 cup raisins, plumped and well dried
1/4 cup strawberry or apricot jam — warmed
1 cup chocolate chips
1 1/2 cups Gummy Bears
1 cup coconut shreds — sweetened
1 1/2 cups walnuts or pecans — finely chopped
–Garnish:
1 egg — beaten
Coarse or granulated sugar

Line 2 baking sheets with parchment paper (using parchment paper is
imperative for this recipe because of the sweet, sticky syrup that may
leak out). Preheat oven to 350 F.
In a large mixing bowl, stir together the eggs and sugar. Stir in oil,
orange juice, orange zest, vanilla and salt. Fold in baking powder and
flour to make a soft dough. (If you are not sure how much flour is enough,
more can be added on your work board when the dough is rolled.) Divide
dough in three sections. On a well-floured board, roll one section at a
time into a 10-by-12-inch rectangle. If dough seems too soft, add a little
more flour, as required, on the worktable.
On each rolled-out section of dough, spread one-third of the ingredients
in this order: sugar and cinnamon, then jam, raisins, chocolate chips,
Gummy Bears, coconut and chopped nuts.
Starting at the end nearest you, gently roll up pastry into a jelly-roll-style
log. Paint with egg wash and sprinkle with sugar. Prepare the remaining
dough sections in the same fashion.
Place the three logs on a baking sheet. Brush with the beaten egg, then
sprinkle with coarse or regular sugar. Bake until Roly Poly is nicely
browned, around 25 to 28 minutes. Remove from oven, let cool on baking
sheet, then remove to a board. Cut into 1/2-inch slices.

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Title: GRAND FINALE CHEESECAKE
Categories: Cheesecake, Chocolate, Hershey’s, 100th
Yield: 8 servings

1 SYMPHONY milk chocolate bar
-or milk chocolate bar with
-almonds toffee chips,
-broken into pieces (7 oz)
4 pk Cream cheese, softened (3oz)
1/2 c Sugar
2 tb HERSHEY’S cocoa
1/8 ts Salt
2 Eggs
1 ts Vanilla extract
Whipped cream (opt)

——————————–ALMOND CRUST——————————–
3/4 c Graham cracker crumbs
2/3 c Chopped slivered almonds
2 tb Sugar
1/4 c Butter or margarine, melted

Heat oven to 325’F. In small microwave-safe bowl, place chocolate.
Microwave at HIGH (100%) 1 minute or until chocolate is melted and
smooth when stirred. In large mixer bowl, beat cream cheese until
fluffy. Stir together sugar, cocoa and salt; blend into cream cheese
mixture. Add eggs and vanilla; beat until well blended. Add melted
chocolate; beat just until blended. Pour into prepared ALMOND CRUST.
Bake 35-40 minutes or until almost set. Remove from oven to wire
rack. With knife, loosen cake from side of pan. Cool completely;
remove side of pan. Refrigerate several hours before serving. Garnish
with shipped cream, if desired. Cover; refrigerate leftover
cheesecake.

ALMOND CRUST: In medium bowl, stir together graham cracker crumbs,
almonds and sugar. Stir in melted butter or margarine. Press mixture
onto bottom and up side of 8″ springform pan or round pan with
removable bottom.

—–

Title: Lemon Sauce
Categories: Penndutch, Puddings, Sauces
Yield: 1 servings

3 tb Sugar
1 tb Cornstarch
1 tb Lemon juice
1/2 Lemon, grated rind of
1/4 ts Salt
1 ts Butter
1 c Water, boiling

Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add
the water and cook in a double boiler until mixture thickens. Add the
butter and stir until melted. Stir in the grated lemon rind and juice.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

IMPOSSIBLE CHEESECAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
2 ts Vanilla
2 Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese — softened;cubed
—–CHEESECAKE TOPPING—–
1 c Sour cream
2 tb Sugar
2 ts Vanilla

Heat oven to 350. Grease a 9″ pie plate. Beat milk,
vanilla, eggs, sugar and baking mix in blender on
high. Add cream cheese. Cover and blend on high 2
min. Pour into pie plate. Bake 40-45 min.or til
center is set; cool.Mix Cheesecake topping;carefully
spread over top. Serve with canned pie filling or
fresh fruit if desired. HIGH ALT: Bake 45-50 min.
~–

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Christmas Tiramisu

Recipe By : Jason McDonald
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Mascarpone or soft cream cheese
3/4 c Sugar
8 lg Egg yolks
1/2 c Sweet wine
2 c Expresso or very strong
Black coffee (approx)
9 oz Ladyfingers or 14 oz. angel
Food or sponge cake — thinly sliced
1 tb Unsweetened cocoa

1. In a small bowl, using a fork, beat the cheese until creamy. Set aside.

2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high, beat
the sugar and egg yolks in the bowl for 1 minute, or until the mixture is
well blended. With the mixer set on low speed to prevent splashing,
gradually add the wine. Continue to cook and beat the mixture, increasing
the speed to medium and then to high as the mixture thickens. Cook and beat
for 5-7 minutes, or until the mixture is thickened and light, scraping down
the sides of the bowl frequently with a rubber spatula.

3. Remove the bowl from the heat and continue to beat the mixture for 1
minute longer. Beat in the cheese just until blended (makes about 5 cups).

4. Pour one cup of the expresso into a small shallow bowl that is large
enough to hold a ladyfinger if it is placed horizontally in the bowl.

5. Quickly dip the rounded top side of each ladyfinger into the expresso.
Only the top half of the ladyfingers should be soaked with the expresso. If
the ladyfingers get too wet, they will fall apart! Add more coffee to the
bowl as needed.

6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass
or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the
custard mixture over the ladyfingers and spread to cover them. Dip the
remaining ladyfingers in the expresso (there will be a few remaining ones
and form a second layer over the custard mixture. Pour the remaining
custard mixture over the ladyfingers and spread to an even layer.

7. Place the cocoa in a strainer and dust the top of the tiramisu evenly.
Cover and refrigerate for at least 10 hours.

Makes: 10-12 servings.

Source: “Cooking with Regis and Kathie Lee”, 1993

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FREEZER MIX BARLEY SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Hamburger Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Beef-Mushroom Freezer Mix
3 c Water
1/2 c Barley — uncooked
1 c Celery — sliced
1 c Carrot — sliced
1 ea Parsley — sprig
1 ea Bay leaf
3/4 t Salt

Dip container of frozen mix into hot water just to loosen. In Dutch oven,
heat frozen mix and remaining ingredients to boiling. Reduce heat; cover
and simmer, stirring frequently, until mix is thawed and barley and
vegetables are tender, 30 to 40 minutes. Remove bay leaf.

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OSSO BUCCO (CLAY POT)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Veal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Veal knuckles, cut into
-11/2 inch pieces
1/2 c Flour
1 t Salt
Freshly ground black pepper
1 t Oregano
3 tb Finely chopped parsley
2 ts Grated lemon rind
2 Cloves garlic, finely
-chopped
2 Carrots, finely chopped
2 Stalks celery, finely
-chopped
2 tb Tomato paste
1 c Dry white wine
2 tb Oil
1 tb Cornstarch dissolved in
2 tb Cold water
6 sl Lemon

Dishes which require a long cooking period are
particularly successful when prepared in a clay pot.

Soak the pot in water for 10 minutes. Dredge the veal
in flour combined with salt, pepper, oregano, parsley
and lemon rind. Place the veal in the pot and add the
garlic, carrots, celery, tomato paste, wine and oil.
Cover and place in a cold oven. Adjust the heat to
450F and cook for 1 1/2 hours. Combine the cornstarch
with water and stir into the pot juices. Return to the
oven, uncovered, and continue cooking for 10 minutes
until the juices have thickened. Garnish with lemon
slices and serve with rice.

Makes 4 servings.

From “Cooking in Clay” by Irena Chalmers, Potpourri
Press, Greensboro N.C., 1974.

Posted by Stephen Ceideberg; November 9 1992.

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