Title: Easy Baked Ziti
Categories: Pasta, Casseroles
Yield: 6 servings

1 lb Ground beef
1 cn Tomato paste
2 c Ricotta cheese
1 lb Ziti
– cooked drained
2 c Mozzarella cheese
– shredded
1 pk Spaghetti sauce mix
– dry, 1 envelope
16 oz Tomato sauce
2 Garlic cloves, crushed
1/2 c Parmesan cheese

Brown beef; drain. Add tomato sauce, paste, spaghetti sauce mix, and
garlic. Simmer about 15 minutes. Pour over cooked pasta. Add ricotta
and stir to mix well.

Grease a large casserole dish. Pour half the pasta mixture into
bottom. Top with 1 c mozzarella. Pour in remaining pasta. Top with
remaining mozzarella and parmesan cheese. Bake at 350 degrees for
about 40 minutes.

Source: FOM Food
: Recipe contributed by Mary Imm – Cape Coral, FL
: MM format – April Bowman-Fox

April’s Comments: Good with green beans and Italian or garlic bread.

Posted on Home-Cooking echo 5/29/96

From: April Bowman-Fox Date: 06-03-96

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Title: Empanadas
Categories: Appetizers
Yield: 4 servings

1/4 lb Unsalted butter
2 c All purpose flour
1 ts Baking powder
1/2 ts Salt (or to taste)
2 Yolks of large eggs
1/4 c Chilled water
1/2 lb Ground lean beef
1/2 c Chopped white onions
2 tb Seedless raisins
2 tb Chopped black or green
-olives
1/2 ts Ground red pepper (Cayenne)
1/2 ts Oregano
1/2 ts Salt

1. Cut the butter into 1/4 inch cubes.

2. Place the flour, baking powder, salt, and butter in a mixing bowl.
Combine the ingredients with a pastry cutter (or with the steel blade
in a food processor).

3. Beat the egg yolks. Mix half of them into the flour mixture.
Reserve the remainder for step 12.

4. Incorporate the water slowly into the flour mixture until the
dough becomes a cohesive and semifirm mass.

5. Shape the sough into two balls. Wrap them in plastic wrap and
refrigerate them for 15 minutes.

6. Preheat the oven to 375 degrees F.

7. Heat the oil in a large saute pan or skillet over moderate heat.
Saute the meat for 3 minutes, stirring frequently. Transfer the meat
with a slotted spoon to a warm bowl.

8. Add the onions to the pan and saute them over low to moderate
heat for 3 minutes, stirring frequently. (Add 1 or 2 extra teaspoons
of oil if necessary).

9. Return the meat to the pan and add the remaining ingredients.
Cook the mixture for 1 minute, stirring constantly. Reserve it for
step 11.

10. Roll each ball of dough on a lightly floured board into a
1/8-inch thick sheet. Using a cookie cutter with a 4- to 5-inch
diameter, cut out rounds. Collect the scraps and repeat step 10 until
the dough is used up.

11. Place one tablespoon of the meat mixture in the center of each
dough round. Lightly moisten the exposed dough with cold tap water.
Fold each round in half, creating a half-moon shape. Crimp the two
edges of dough together, so that the stuffing cannot ooze out during
the baking step.

12. Brush the tops of the uncooked empanadas with the remaining egg
yolk.

13. Place the uncooked empanadas on an ungreased baking sheet. Bake
them in the middle of the oven until the tops become light golden
brown (roughly 20 minutes). Serve the empanadas fresh from the oven.

Serves 4.

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Title: Old-Time Popcorn Balls
Categories: Candies, Desserts
Yield: 13 Servings

20 c Popcorn (1 cup unpopped)
2 c Sugar
1 c Water
1/2 c Light corn syrup
1 ts Vinegar
1/2 ts Salt
1 ts Vanilla

Preheat oven to 300. Remove all unpopped kernels from popped corn. Put
popcorn in a large roasting pan; keep warm in oven. Butter the sides
of a 2-quart saucepan. In it combine sugar, water, corn syrup,
vinegar, and salt. Cook to 270 deg (soft-crack stage), stirring
frequently (mixture should boil gently over entire surface). Remove
from heat; stir in vanilla. Slowly pour mixture over hot popcorn.
Stir just until mixed. Butter hands; using a buttered cup, sccop up
popcorn mixture. Shape with buttered hands into 2-1/2 to 3-inch balls.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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BEST CRANBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 1/2 c Unsifted flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
1 lg Egg
1/2 c Milk
1 c Fresh cranberries
2 tb Sugar
1/4 ts Cinnamon

Stir flour to aerate. Mix the 2 tablespoons sugar
with cinnamon. Coarsely chop cranberries with knife.

Generously butter a 12 cup muffin pan.

In a small saucepan or skillet, melt butter; set
aside to cool.

In a medium mixing bowl, with a fork, thoroughly stir
together the flour, baking powder, salt and sugar.

In a small mixing bowl beat egg enough to combine
yolk and white; beat in milk and melted butter. Add
to flour mixture; stir quickly and lightly just until
flour is almost dampened. Add cranberries; lightly
stir in; do not beat.

Using a large metal spoon, spoon batter into prepared
muffin-pan cups, filling each slightly more than half
full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter
in each cup.

Bake in a preheated 375~ oven until golden brown and
a cake tester inserted in the center comes out clean –
20 to 25 minutes.

If muffins are to be held 10 to 15 minutes before
serving, tip them in the pan to prevent steaming and
keep in a warm oven. To reheat cold muffins, place
them in a covered pan or a closed paper bag in a
preheated 350~ oven for 10 minutes.

– – – – – – – – – – – – – – – – – –

Title: Best Nut Loaf
Categories: Breads
Yield: 1 loaf

3 c Sifted enriched flour
3/4 c Sugar
3 1/2 t Baking powder
1 1/2 t Salt
1 Egg, beaten
1 1/2 c Milk
2 T Salad oil
3/4 c California walnuts, broken

Stir the dry ingredients together. Combine egg, milk, and salad oil;
add to dry ingredients, mixing well. Stir in nuts. Turn into greased
9 1/2 X 5 X 3-inch loaf pan. Bake at 350F about an hour. Remove from
pan; cool.

NOTE: I usually put in 1 c nuts. Don’t over mix because it won’t
rise, and becomes a hard brick.

It’s especially good with Cream cheese spread on it.

Recipe from Better Homes Gardens approx. early 1960s.

Posted by Bobbie Beers

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Pumpkin and Chocolate Chiffon Pie

Recipe By : Rich Bails
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
2 tablespoons Crisco shortening
1 cup semi-sweet chocolate morsels
1 cup finely chopped nuts
Filling:
1 envelope unflavored gelatin
1/4 cup sugar
1 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup heavy cream, whipped
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar
chocolate shavings, for garnish

Melt the chocolate morsels and Crisco over hot, but not
boiling, water in a double boiler. Mix well. Stir in
walnuts. Press over bottom sides of a foil-lined 9″ or
10″ pie pan. Chill in refrigerator until firm (about 1
hour). Lift shell from pie pan, peel off foil and replace
in pie pan. Fill with pumpkin chiffon filling.

In a large sauce pan, combine sugar, gelatin, salt, cinnamon
and nutmeg. Stir in milk, egg yolks and pumpkin. Cook over
medium heat until mixture boils and gelatin dissolves.
Remove from heat. Add vanilla extract. Transfer mixture to
a small bowl. Chill over ice bath until mixture mounds from
spoon, about 30 minutes. In small bowl, beat egg whites
until soft peaks form. Fold into pumpkin mixture with
whipped cream. Pour mixture into choco-walnut crust. Chill
until firm (about 1 hour). Garnish with chocolate shavings,
if desired.

– – – – – – – – – – – – – – – – – –

From: Michelle Dick

From Now and Zen Epicure

CHICKEN BROTH POWDER

1 cup “good tasting” nutritional yeast flakes
1 T salt
1/2 t ground ginger
1/2 t turmeric
1 t ground black pepper
1 t marjoram
1 t tarragon
1 t paprika
1 t rosemary
2 t sage
2 t celery seed
2 t thyme
2 t garlic powder
2 t onion powder

Title: MOROCCAN SPICED OLIVES
Categories: Appetizers, Moroccan, Snacks
Yield: 10 servings

1 ts Cumin seeds
1 ts Fennel seeds
1 ts Coriander seeds
1/4 ts Cardamom, ground
1 pn Crushed red pepper flakes
1 pn Nutmeg, ground
1 pn Cinnamon
1 tb Olive oil
1 1/2 c Green olives, brought to
— room temperature
1 tb Lemon juice
1 tb Orange juice
3 Garlic cloves, minced

Heat first 8 ingredients in a small skillet over medium heat until
fragrant, about 2 minutes. Remove from heat add olives toss to
coat.
Stir in remaining ingredients. Refrigerate in an airtight container
for at least 4 hours or up to 3 weeks. The longer the marinate, the
better they taste. Drain serve at room temperature.

—–

QUAKER’S: LEMON BLUEBERRY OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/4 c QUAKER Oats uncooked
-(quick or old fashioned)
2 tb Granulated sugar
—–MUFFINS—–
1 1/2 c QUAKER Oats uncooked
-(quick or old fashioned)
1 c All-purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1/4 ts Salt (optl)
1 c Skim milk
2 Egg whites or
-1 egg, slightly beaten
2 tb Vegetable oil
1 t Grated lemon peel
1 t Vanilla
1 c Blueberries
-fresh or frozen

Heat oven to 400 F. Line 12 muffin cups with paper
baking cups or spray bottoms only with no-stick
cooking spray. For topping, combine 1/4 cup oats and
sugar; mix well. Set aside. For muffins, combine
1-1/2 cups oats, and remaining dry ingredients; mix
well. Add combined milk, egg whites, oil, lemon peel
and vanilla, mixing just until dry ingredients are
moistened. Gently stir in blueberries. Fill muffin
cups almost full. Sprinkle with reserved topping,
patting gently. Bake 20 to 24 minutes or until light
golden brown. Let muffins stand a few minutes;
remove from pan.

Nutrition Information: 1 muffin Calories 160,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 140mg, Total Carbohydrates
29g, Dietary Fiber 2g, Protein 4g

Note for Jumbo Muffins: Heat oven to 400 F. Line 6
jumbo muffin cup with paper baking cups or spray
bottoms only with no-stick cooking spray. For topping,
combine 2 tablespoons old fashioned oats and 1
tablespoon granulated sugar; set aside. Proceed as
recipe directs except bake muffins 28 to 32 minutes or
light golden brown. Let muffins stand a few minutes;
remove from pan.

– – – – – – – – – – – – – – – – – –

Meringue Cookies

2 Egg Whites
1/8 tsp. Salt
1/8 tsp. Cream of Tarter
1 tsp. vanilla
3/4 cup sugar
6 oz.pkg. semi-sweet chocolate chips

Beat egg whites, salt and cream of tartar until very firm. Gradually
add sugar and mix. Fold in Chocolate chips. To prevent burning you
can bake on an air-space cookie sheet or put brown grocery bag on
regular cookie sheet. Drop by teaspoon fulls on pan.
Bake 300 degrees for 25 minutes. They should only be lightly browned.

This recipe can be doubled, but if you do that don’t double the
chocolate chips. Best if used in a few days.