Sloppy Joe Seasoning Mix

Recipe By : More Make A Mix
Serving Size : 6 Preparation Time :0:00
Categories : Meat Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Instant Minced Onion
1 teaspoon Green Pepper Flakes
1 teaspoon Salt
1 teaspoon Cornstarch
1/2 teaspoon Instant Minced Garlic
1/4 teaspoon Dry Mustard
1/4 teaspoon Celery Seed
1/4 teaspoon Chili Powder

Combine all ingredinets in a small bowl until well blended. Spoon mixture
onto a 6-inch square of aluminum foil and fold to make airtight. Label as
Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6
months. Makes 1 package (about 3 T) of mix.

Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over
medium-high heat. Drain excess grease. Add seasoning mix, 1/2 cup water, 1
(8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10
minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6
servings

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Title: VIRGIN MIMOSA
Categories: Beverages, Diabetic
Yield: 1 servings

Stephen Ceideburg
1 Granulated sugar
1/4 c Sparkling cider
1/4 c Fresh orange juice
1/2 Lemon, juice only
1 Lemon zest, for garnish,
-optional

Pour a small amount of sugar onto a saucer. Wet rim of
a champagne glass and press glass, upside down, into
the sugar, “frosting” the rim. Pour in cider, orange
juice and lemon juice. Garnish with lemon zest, if
desired.

Per serving: 64 calories (3 percent from protein, 94
percent from carbohydrate, 3 percent from fat), 1 gram
protein, 16 grams carbohydrate, less than 1 gram fat,
0 cholesterol, 3 milligrams sodium.

Exchanges: 1 fruit.

Makes 1 serving

Naomi Kaufman Price writing in the Portland
Oregonain’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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Honey Bear Cookies

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
M. PHELPS
1 tbsp Vegetable oil
2 tbsp Butter (margarine)
1/2 c Brown sugar
1/4 c Honey
1 Egg (or equivalent egg — substitute)
1 tbsp — water
1/2 c Flour
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Cinnamon
1 1/2 c Rolled oats
OPTIONAL: chocolate chips
Apples — chopped
Raisins

Blend vegetable oil, butter (margarine), brown sugar, honey, egg and water. Mix
in flour, salt, baking soda and cinnamon. Add oats and any of the optional
ingredients. Drop in heaping teaspoons onto greased cookie sheets. Bake 12 to
15 minutes at 350 degrees.
Serves 10 hungry kids.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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Title: Ginger Crinkles
Categories: Cookies
Yield: 76 servings

1 1/8 c Unsalted butter
1 5/8 c Sugar
3/8 c Dark molasses
1 5/8 lg Egg; slightly beaten
1 5/8 pt All-purpose flour
1 5/8 tb Baking soda
3/8 ts Salt
1 5/8 ts Ground cloves
2 3/8 ts Cinnamon
2 3/8 ts Ground ginger
Extra sugar for rolling

Recipe by: Marth Stewart Holidays pp.82-3
1. Cream together butter and sugar until fluffy. Blend in molasses and
egg. Sift together dry ingredients; add to butter mixture and beat well.
2. Chill dough for at least 1 hour.
3. Heat oven to 350.
4. Form dough into 1-inch balls and roll in sugar.
5. Bake for 8 – 10 minutes. Let cool on baking sheets for at least 3
minutes, until cookies are set.

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Bailey’s

Recipe By : JUDY ZEGKE
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 T. instant espresso powder
2 tsp. choc. syrup
2 tsp. vanilla
1 1/2 c. Irish whiskey
1/2 c. water
1 c. whipping cream
2 14 oz. cans Eagle brand milk.

Mix all ingridients in blender.

This tastes best if you let it age for a week. But you’d better hide it!!!
It is great.

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Easy Garlic Cheese Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup butter — melted
1/4 teaspoon garlic powder

Heat oven to 450 degrees. Stir baking mix, milk and cheese until soft
dough forms. Beat vigorously 30 strokes. Drop dough by 10 to 12
spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until
golden brown. Mix butter and garlic powder; brush on warm biscuits
before removing from cookie sheet. Serve warm. 10 to 12 biscuits.
High Altitude Directions (3500 to 6500 feet): Heat oven to 475
degrees. Bake 9 to 11 minutes. Serving Size: 1 Biscuit. Calories 160
(Calories from fat 90); Fat 1 Og (Saturated 4g); Cholesterol Smg;
Sodium 440mg; Carbohydrate 15g; (Dietary Fiber Og); Protein 3g; %
DailyValue: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 4%; Diet
Exchanges: 1 starch, 2 fat. Formatted by Lynn Thomas dcqp82a@prodigy.
com. Source: Easy Bisquick Suppers by Betty Crocker. Lynn’s notes: I
added 1/2 tsp. garlic powder to the butter. Very easy to make–takes
only minutes to prepare.

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BAKING POWDER BISCUITS (ROBERTS)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Double acting baking powder
1/2 ts Salt
1/4 c Unsalted butter
-ÿÿShortening
3/4 c Buttermilk

COMBINE FLOUR, baking powder, salt and butter in a
mixer and mix until crumbly. Add the buttermilk and
mix until the dough holds together. Do not over-mix.
Turn out on a floured surface and roll the dough out
to a 3/4-inch thickness. Cut into rounds or squares.
Place fairly close together on an ungreased cookie
sheet and bake in preheated 450F oven for 12 to 15
minutes.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Sharp Vinaigrette

Recipe By : The Vegetarian Epicure
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/4 cup basalmic vinegar
2 tablespoons Dijon mustard — grey poupon
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3 large garlic cloves — minced
1 large lemon — juiced

To make the sauce, either whip all the ingredients together in a blender at
high speed for several minutes, or follow the old time-honored process:
Combine the vinegar, mustard, salt, pepper and the garlic. Beat in the olive
oil gradually with a fork or a whisk until the mixture emulisfies.
Remember-whole fresh garlic cloves must be used or the sauce won’t be
sharp!

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NOTES : I use my Tupperware shaker to whip up this tasty dressing. Great on
salads, cold par-cooked asparagus, and as the marinade in reciped that
call for oil packed artichokes (I always use water packed ones).

Roasted-Pepper-Tomato Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz linguine
2 tbsp extra virgin olive oil
1 lg onion — chopped
1 7 oz jar roasted red peppers — diced
2 cloves garlic — finely chopped
1 dried chili pepper
12 fresh plum tomatoes — stemmed/chopped
**OR**
1 28 oz can whole tomatoes — drained/chopped
1 tsp salt
1/2 tsp freshly ground black pepper
12 fresh basil leaves — chopped
Parmesan or Romano cheese — grated

Cook linguine in large pot of boiling water according to package
directions.

Meanwhile, heat oil in medium-size skillet over medium-high heat. Add
onion; cook until softened, about 2 minutes. Add red peppers, garlic,
chili pepper and tomatoes; cook, uncovered, until bubbling vigorously,
about 4 minutes. Stir in salt, pepper and basil; cook 1 minute. Remove
chili pepper.

Drain pasta; toss with sauce in large serving bowl. Sprinkle with
cheese if desired.

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Portuguese Chili Beans

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Dried kidney beans
1 teaspoon Cooking oil or bacon — drippings
1 medium Onion — chopped
30 milliliters Grlic — mashed
1 1/2 pounds Ground chuck or linguesa
1 can (8 oz.) tomato sauce or — tomato paste
1/4 teaspoon -1/8 tsp. cloves
1 tablespoon Chili powder (or less)
Salt and pepper to taste — (about 2 tsp. salt)
Fresh parsley or bell pepper — chopped
1 small Hot red pepper

Soak beans overnight, if desired, then cook until tender. Brown onion and
garlic in oil. Add ground chuck and brown lightly. Add tomato sauce, cloves,
chili powder, salt and pepper, parsley and whole red pepper. Boil for 10-15
minutes. Add beans and cook for 25 minutes or longer. Serve with Portuguese
bread.

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