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.

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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

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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

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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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FRESH HERB CHIVE BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bakery Breakfast
Tofu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Firm silken tofu
1/3 c Apple juice
1 tb Lemon juice
1 c Wholewheat flour
1 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt, optional
2 tb Basil, chopped -ÿÿ
1 tb Basil, dried
2 tb Chives, chopped -ÿÿ
1 tb Chives, dried

Preheat oven to 450F oil cookie sheets.
Blend tofu till smooth. Blend in apple juice lemon
juice. Transfer to a medium sized mixing bowl set
aside. Sift together the next 5 ingredients fold
into the tofu mixture. Stir in basil chives. Turn
dough out onto a lightly floured board form into a
ball. Roll dough out to 1/2″ thickness cut with a
cookie cutter. Bake for 12 minutes serve immediately.

– – – – – – – – – – – – – – – – – –

White Bean Chicken Chili

Recipe By : Seattle Times
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon olive oil
1 Small onion — peel/chop fine
2 Medium garlic clove — peeled/chopped
1 Medium red bell pepper — chopped fine
2 Cans white beans, 15 ounces each — undrained
4 Ounces green chiles — canned/diced
1/2 Teaspoon ground cumin
1 Teaspoon chili powder
1 Can low sodium chicken broth — 14 1/2 oz.
1/2 Pound roasted chicken breast meat — cut in 1/2 in. cubes
2 Tablespoons lime juice
2 Tablespoons cilantro — minced
6 Tablespoons salsa — optional

In a large pot heat the olive oil over medium heat. Add the onion, garlic,
and red pepper. Saute 5 minutes.
Stir the white beans, chiles, cumin, chili powder and broth. Bring to a
boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer
5 minutes.
Stir in the lime juice and cilantro. A tablespoon of salsa can be used to
garnish each serving of chili, if desired.

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NOTES : Seattle Times, best 10 recipes of 1994.

From _Sweet Natural, Deserts withour Sugar, Honey, Molasses or
Artificial Sweetners_ by Janet Warrington.

Raisin Drops

1 cup *sweet milk* recipe follows
1/3 cup packed pitted dates
2 teaspoon vanilla
1 large egg or equilivent
1/3 cup applesauce or mashed banana
1 3/4 cup old fashioned rolled oats
1 cup whole wheat flour
2 tablespoons lowfat soy flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
pinch ground cloves
pinch nutmeg
1/2 cups raisins