BACON CHEESE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Bacon
1 Egg, beaten
1 3/4 c All-purpose flour
1/2 c Crunchy, nugget cereal
ve dripping, if necessary — ¥
a small bowl
aside. Crumble
combine dry
wet mixture
Batter will be
Fill greased or
for 15-20 min.
Veg oil
3/4 c Milk
1/4 c Sugar
1 c Hredded cheddar cheese
add veg oil to measure 1/3 c total. In
combine dripping/oil, egg and milk- set
bacon, set aside. In a large bowl,
ingredients, make a well in center. Add
all at once; stir just til moistened.
lumpy, stir in cheese, bacon cereal.
lined muffin cups 3/4 full. Bake at 400
Makes 12.

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VEGETARIAN LIVER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Passover Side dish
Vegetables Nuts
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-SHERI KONOPKO (GXCH63B)
6 Onions
4 Hard boiled eggs
1/4 c Walnuts
Oil

Chop onions and saute in oil until brown Put all
ingredient through a food processor; or blender.
Formatted by Elaine Radis; 3/92

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Title: Yum-Yum Gems
Categories: Bread Osg1966
Servings: 1

1/2 c Shortening
1 c Brown sugar
1 c Milk; sour
2 c Flour
1 ts Baking soda
1/2 c Nut meats; chopped
1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
1 c Raisins; chopped

Blend shortening and sugar. Add sour milk. Stir in dry ingredients,
add raisins and nuts. Pour into greased cup cake tins and bake in
moderate oven 350 F. from 15 to 20 minutes or until done. You can use
any kind of icing.

Source: Mrs. Leda Towner, Kent Grange, Portage County, OH
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BREAKFAST CHICKEN HASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked chicken
1/2 c Cream or leftover gravy
1/4 ts Salt
1/4 ts Black pepper
1/4 ts Tarragon
1 tb Butter
1 tb Chopped parsley
1 tb Chopped pimiento

Chop leftover or cooked chicken into small cubes. In
a bowl, mix chicken with cream or leftover gravy.
Season with salt, pepper and tarragon. Melt butter in
shallow baking dish. Turn chicken mixture into baking
dish. Sprinkle with parsley and pimiento. Bake at
350 degrees for 15 minutes. Serve with corn cakes or
waffles.

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GORY GORILLA TONSILS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Brussel sprouts
1/4 ts Salt
4 oz American cheese — grated
2 tb Milk
10 Iceberg lettuce leaves
1/4 ts Paprika

Recipe by: Creepy Cuisine, Lucy Munroe
Wash the Brussels sprouts and remove any
discolored leaves. Trim off the stem ends and cut an X
into the bottom of each sprout to make sure your
tonsils cook nice and tender. Place the sprouts in a
pot containing about 2 inches of water and sprinkle
with the salt. Cover the pot and cook over medium heat
until boiling. After 8 to 10 minutes, carefully stab a
few sprouts with a fork to see if they’re tender. When
you can easily pierce them through to their centers,
remove the pot from the heat and carefully drain the
sprouts in a colander. Place the grated cheese in a
small saucepan and add the milk. Simmer over low heat,
stirring continuously with a wooden spoon until the
cheese melts. Remove the saucepan from the heat as
soon as the cheese melts. Arrange a bed of washed
lettuce leaves on a platter. Place the gorilla tonsils
~ in pairs, of course – on the leaves. Drizzle the
melted cheese (pus) over the tonsils. Sprinkle with
paprika (blood specks) and serve.

Penny Halsey (ATBN65B).

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Title: Cheesy Vegetable Spread
Categories: Appetizers, Cheese, Spreads
Yield: 6 servings

1 c Shredded Farmer Cheese (4 oz)
3 T Plain Yogurt
1 t Lemon juice
1 t Soy sauce
1/4 c Chopped Apple
1/4 c Chopped Carrot
2 T Finely chopped Celery
2 T Chopped Pecans
2 T Currants
1 T Toasted Wheat germ
1/2 t Curry powder

In food processor, process cheese, yogurt, lemon juice, and soy sauce
until smooth.
Stir in remaining ingredients. Use as a spread on crackers, whole
wheat bread, or pita crisps, or stuffed into pita pockets.
Makes 1 1/2 cups
Variations: – substitute shredded Cheddar for the farmer cheese
: – mayonnaise may be substituted for the yogurt
: – Chop veggies small, spread mixture on split pitas, and
place
under preheated broiler for about 3 minutes
: – serve as accompaniment to soups or salads
: – use as a sandwich spread
Spread may be made in advance, and refrigerated 3-4 days.

MMMMM

Stuffed Bass with Creole Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 Largemouth bass (1.5-2#ea)

1/4 c Minced onion

1 tb Butter or margarine

4 Bread slices,stale

1/2 c Milk

1/4 ts Thyme

Salt

Black pepper

1 Egg,beaten

Flour

1 Egg yolk,beaten

1/2 c Bread crumbs,fine dry

Vegetable oil,deep-frying

1 Creole sauce

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Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. dried chili peppers or
3/4 c. crushed hot red
pepper flakes
1/4 c. ground cumin
2 Tbsp. garlic powder
1 Tbsp. oregano
1 Tbsp. cayenne or more to taste

Remove stems and most of seeds from the chili peppers;shred coarsely. Put all
ingredients in blender and whirl until powdered; let chili powder settle
before removing cover of blender.

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Date: Tue, 21 Dec 93 08:38:04 EST
From: jf_adams@unhf.unh.edu (Jonathan Adams – UNH Graduate School)

MAIN DISH: Eggplant in Tomato-Wine sauce (from one of the archives, adjusted)

2+ cups dry pasta shells (I used small shells)
1/3 water
1/4 cup vinger (favorite flavor, I used white)
1 large eggplant, peeled and cubed
1 small red onion, chopped
1/2 – 1 cup mushrooms, chopped
1 green pepper, chopped
1/2 cup chopped chives
2 TBLS finely chopped/minced garlic
1 med tomatoe, chopped
10 oz tomatoe sauce
4 TBLSP oregono (adjust, start w/3 also try italian herbs)
1/8-1/2 tsp salt (taste)
ground pepper (fresh best)
1/4 cup red wine

Cook pasta shells. While cooking pasta heat a large skillet with the water and
vinegar. When getting hot add the cubed eggplant, onion, chives, garlic, green
peppers, and mushrooms. Saute till soft (I sauted at fairly high heat for about
15-20 minutes stirring a lot. I like eggplant to be prettty). When done add
to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.
stir and heat gently (on low). This was actually fairly easy to make, the only
time consuimg paret was peeling the eggplant and chopping veges.

Title: Nero Wolfe’s Yorkshire Buck
Categories: Cheese/eggs
Yield: 6 servings

1 tb Butter
1 lb Cheshire cheese, grated
1 c Ale (not beer)
7 lg Eggs
1/4 ts Salt
1 ts Dry mustard
2 ds Tabasco
6 sl Canadian back bacon
3 English muffins
2 tb Dijon mustard

Melt the butter in the top of a double boiler. Add the cheese and as it
begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs
and add it, along with the salt, dry mustard, and Tabasco. Continue to stir
until the cheese is melted and the mixture is smooth. Lower the heat and
keep hot. Poach the remaining 6 eggs and keep them warm while you fry the
bacon on a griddle. Split and toast the English muffins and spread them
with a thin coating of Dijon mustard. Put the muffins on a serving plate,
pour on the cheese, and top with a slice of bacon, a poached egg, and some
more cheese. Serve as hot as possible. Run the muffins under a hot broiler
to glaze the tops, if you like.
(The Doorbell Rang)

Source: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

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