Title: BUTTERSCOTCH APPLE CRUMB PIE
Categories: Pies
Yield: 8 servings

———————————-FILLING———————————-
1 1/2 t Lemon juice
4 c Tart cooking apples
1 x Pared,cored,sliced
1/2 c Sugar
1/4 c All-purpose flour
1 t Cinnamon
1/8 t Salt
1 ea 9″ unbaked pie shell

———————————-TOPPING———————————-
1 c Nestle Butterscotch Flavored
1/4 c Butter
3/4 c All-purpose flour
1/8 t Salt

Preheat oven to 375 degrees.In large bowl,combine lemon juice and
apples;toss until well coated.Stir in sugar,flour,cinnamon and
salt;mix well.Turn into 9″ unbaked pie shell.Cover edges with
aluminum foil.Bake @ 375 degrees for 20 minutes.
TOPPING: Melt over hot (not boiling water,Nestle Butterscotch Flavored
Morsels and butter;stir until smooth.Remove from heat;stir in flour
and salt.Blend until mixture forms large crumbs.Remove foil from
pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25
minutes longer.

—–

Title: CANDIED ORANGE PEEL
Categories: Holidays, Fruit
Yield: 3 servings

INGREDIENTS:
8 Oranges
Water
1 c Boiling water
4 c Sugar

Makes about 3-4 lbs of candy.

(TIP): Collect the orange halves over a period of time and
refrigerate them in a plastic bag until you have enough to prepare
candied peel. You may candy *whole* orange halves, if you wish.
Just boile them without cutting them into strips. When cooled, they
make lovely containers for candies and nuts, or holiday desserts.

Wash the oranges. Cut into halves and squeeze out the juice. Use the
juice for some other purpose, of course. Place the oranges into a
large saucepan and cover with cold water.

Place over high heat and heat to a boil. Add cold water to cover
again. Heat to a boil and drain. Repeat this process five times in
all. Drain well and scoop out the pulp. Cut the oranges into 1/4
inch wide strips.

Combine 1 cup of boiling water with 2 cups of the sugar. Heat
until the sugar is dissolved. Stir in the orange strips. Place
over medium heat and boil for about 30 minutes, until all the
liquid is evaporated. Watch carefully so the peels don’t scorch.
Cool. Roll the strips in the remaining 2 cups of sugar. Place
on waxed paper to dry. Package and store in airtight containers.

MMMMM

Title: Potato Griddle Cakes
Categories: Bread Osg1966
Servings: 1

2 c Potatoes; grated
1 ea Egg; beaten
1/2 c Flour; sifted
1 ts Baking powder
1 ts Salt; level
1/8 ts Pepper

Mix and bake on greased griddle in three-inch cakes. Serve with butter
and syrup.

Source: Mrs. W. D. Mosure, Ewing Grange, Hocking County, OH
—–

from the “New McDougall Cookbook”

garbanzo shepherd’s pie

1 large onion, chopped 1/4 tsp garlic powder
1/2 lb mushrooms, chopped 2 tsp cornstarch mixed w/ 1/4 cup cold water
1/2 cup water 2 cups cooked garbanzo beans
1 1/2 cups diced carrots 1 1/2 cups frozen peas, thawed
3/4 cup diced celery mashed potatoes (recipe follows)
1/2 bunch spinach, washed and trimmed (about 2 cups)
2 cups low-fat soy milk
1 tblsp soy sauce
1/2 tblsp Parsley Patch seasoning, general blend

preheat oven to 325 degrees F. Place the onion and mushrooms in a large pot
with the water. cook, stirring, for 5 min. add the carrot and celery, and
continue to cook, stirring frequently, until the carrot and celery are tender,
about 10 min. add the spinach, cover, and steam until wilted, about 1 min.
remove from heat.
in a separate saucepan, mix soy milk with the soy sauce, Parsley Patch, and
garlic powder. add the cornstarch mixture and cook, stirring, until the
mixture boils and thickens. add to the vegetable mixture, then stir in the
garbanzos and peas.
spoon into six to eight individual casserole dishes. top with mashed potatoes
and sprinkle with paprika. bake for 30 min. or until golden.

mashed potatoes

4 large potaotes, peeled and diced
1 cup low-fat soy milk
1/4 tsp onion powder

steam potatoes over boiling water for 15 min. place in a bowl; add the
soy milk and onion powder. mash until smooth.

HONEYMOON SOURDOUGH BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Active starter
1 1/4 c Prepared biscuit mix
1/2 ts Baking powder
1 tb Oil

Mix all ingredients thoroughly and turn out onto a
floured board, knead lightly and then roll out gently
and cut into biscuits. Brush lightly with melted
butter or margarine. Place of greased cookie sheet
and bake at 450 degrees for about 15 minutes. Posted
By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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Title: Alligator Cacciatora Banquet
Categories: Cajun, Italian, Main dish
Yield: 100 servings

3 ea Adult Alligators
15 lb Zucchini sliced
3 cn Black pitted olives sliced
1 c Black pepper
4 c Oregano
1 pk Bay leaves (small box)
4 c Vegetable oil
50 lb Canned whole tomatoes
10 lb Sliced onions
1 c Salt
1/2 c Crushed red pepper
4 c Diced fresh parsley
20 lb Assorted green Red
1 ea Whole bulb of garlic

peppers Alligators… Discard head, feet and tail.
Wash and cut into individual portions. (so how much do
3 adult alligators weigh anyway?) Borrow, beg or steal
huge cooking pot. Use medium heat for oil and garlic.
Add alligator portions, turning often. Add tomatoes,
bring to boil, simmer, add salt, pepper, red pepper,
oregano, bay leaves, and parsley. Cover and simmer for
2 1/2 hours. Last 30 minutes add onions, peppers,
zucchini. Last 5 min. add sliced olives. Serve with
salad topped with favorite Italian dressing and crisp
bread. “New Orleans Cooks The Italian Way” Locovozzi
Mollicone (note: this is a real recipe and there is a
whole Italian area of New Orleans which as you can see
is spicy like cajun, but truely Italian. I have though
of ways to make this with some other meat, because we
just don’t have alligators in Milwaukee! Maybe
buffalo?)
Courtesy of Shareware RECIPE CLIPPER 1.2

—–

Title: TEXAS PUDDING CAKE
Categories: Cakes, Desserts
Yield: 12 servings

1 1/4 c Flour
1/2 c Softened margarine
1 c Pecans
1 pk (8-oz.) softened cream
– cheese
1 c Confectioners’ sugar
1 (16-oz) container whipped
– topping, divided
1 (4-oz) box instant chocolate
– pudding
1 2/3 c Milk
Pecans

Mix flour, margarine, and pecans by hand or on low speed with mixture.
Spread mixture in a 13x9x2-inch pan. Bake at 350 degrees for 30 minutes.
Allow to cool completely.

Cream the cream cheese. Add confectioners’ sugar and mix well. Mix 8-oz.
whipped topping with cream cheese mixture. Evenly spread half of cream
cheese mixture on baked crust. Mix pudding and milk. Spread over cheese
layer. Spread remaining cheese mixture on top of pudding. Top with
remaining whipped topping. Garnish with pecans.

—–

Title: HORSERADISH CHEESE SPREAD
Categories: Dips, Spreads, Cheese/eggs
Yield: 2 servings

1 lb Processed cheese, cut into
-cubes
1 c Mayonnaise
1/2 c Horseradish

assorted crackers

Melt cheese in the top of a double boiler or
microwave. Stir in mayonnaise and horseradish. Pour
into a small crock or ceramic bowl. Chill. Serve with
crackers. Makes about 2-1/2 cups.

Origin: Margie Wampler, in Reminisce March/April 1993
Shared by: Sharon Stevens

—–

Swedish Limpa Rye Bread

Recipe By : “Bread Machine Magic” by Linda Rehberg, Lois Conway
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Breads
Bread Machine Bread Mailing List
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb Loaf: — (1 Lb Loaf:)
1 1/8 Cups Water — (3/4 – 7/8 C)
–To 1 1/4C
2 1/2 Cups Bread Flour — (1 1/3 C)
1 Cup Rye Flour — (2/3 C)
1 Teaspoon Salt — (1/2 T)
1 Tablespoon Oil — (2 Tsp)
1 Tablespoon Honey — (2 Tsp)
1 Teaspoon Caraway Seed — (1/2 Tsp)
1/2 Teaspoon Fennel Seeds — (1/4 Tsp)
1 1/2 oranges — (1 orange)
— grated rind
2 Teaspoons Active Dry Yeast — (1 1/2 Tsp)

The fennel seeds add an unusual licorice flavor to this bread. Thinly
sliced it’s good enough for any smorgasbord.

Place all ingredients in bread pan and press “start”.

After the baking cycle ends, remove bread from pan, place on cake rack, and
allow to cool 1 hour before slicing.

CRUST: REGULAR
MENU SELECTION: BAKE

>From: “Bread Machine Magic” by Linda Rehberg, Lois Conway

>From: BreadMagician@prodigy.com ( LINDA REHBERG)

– – – – – – – – – – – – – – – – – –

Per serving: 1895 Calories; 23g Fat (10% calories from fat); 57g Protein;
380g Carbohydrate; 0mg Cholesterol; 2160mg Sodium

COURT BOUILLON

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Water
1/2 c Carrots, chopped
1/2 c Celery, chopped
1 sm Onion — chopped
1/4 c Parsley, chopped
1 Bay leaf
1 tb Fresh thyme, chopped
1 tb Fresh basil, chopped
2 Garlic cloves
10 Black peppercorns
1 t Salt
1/4 c White wine vinegar
1/4 c White wine

In a large saucepan place all of the ingredients.
Bring the liquid to a boil and then simmer it for 30
minutes. Let it cool. Chef Tim Owen says: “Court
bouillon is used mainly for cooking fish and
shellfish. Foods that are cooked in the liquid will
absorb the flavor of the ingredients in the bouillon.”

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