B/M SOURDOUGH

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

Amount Measure Ingredient — Preparation Method
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– Arthur Small XHMM69A

Simple Sourdough Bread

3 C flour 1 t salt 1 t sugar 1/2 C Sourdough Starter 1 C water

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Cream Cheese Frosting

Recipe By : New Orleans Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Frostings Fillings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Sugar
1 Package Cream Cheese — (8 ounce)
4 Ounces Sour Cream
1 Teaspoon Vanilla Extract

Mix cream cheese in kitchen aid mixer until creamed. Add sugar, sour
cream and vanilla. Frost cake.

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ff dressing from Susan Powter’s Recipes

**No-Fat Italian Dressing**

1/4 c. lemon juice
1/4 c. cider vinegar
1/4 c. unsweetened apple juice
1/2 tsp. oregano
1/2 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. basil
1/8 tsp. thyme
1/8 tsp. rosemary

Combine all ingredients. Chill for atleast an hour or two to allow herbs
to blend. Remove garlic glove pieces before serving. (But it doesn’t
list this in the ingredients, so I don’t know how many to use. 😉 )
Makes 12 Tablespoons

Title: JIMMY CARTER DESSERT
Categories: Desserts
Yield: 10 servings

-Waldine Van Geffen VGHC42A
1 1/2 c Chopped peanuts; divided
1 c Flour
1/2 c Butter or margarine
8 oz Cream cheese; softened
12 oz Whipped topping
1 c Confectioners’ sugar
1/2 c Creamy peanut butter
1 sm Pk chocolate instant pudding
1 sm Pk vanilla instant pudding
2 1/2 c Milk
1 c Chocolate syrup

Crust: Mix 1 C peanuts with 1 C flour and the softened
stick of butter or margarine. Blend together and press
in 13×9″ pan. Bake for 20 minutes at 300~. Cool. 1st
Layer-Cream the cream cheese with the peanut butter
and 1 C confectioners’ sugar with electric mixer.
Blend in 1 C whilled topping with a spoon. Spread on
cooled crust carefully. 2nd Layer-Blend instand
puddings into cold milk. Spread on top of first layer.
3rd Layer-Spread remaining whipped toppping on top of
2nd layer. 4th Layer-Drizzle chocolate syrup on top of
whipped topping. 5th Layer-Sprinkle with remaining
half cup chopped peanuts. Freeze. Remove from freezer
1 hour before serving. Refrigerate or refreeze
leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)

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Nine Bean Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : American Beans
Beef Pork Ham
Poultry Soups And Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Nine Bean Soup Mix
1 quart water
2 teaspoons salt — optional
1 turkey leg OR
ham bone scraps OR
1 1/2 pounds chuck roast
1 can tomatoes–28 oz — chopped
1 large onion — chopped
1 teaspoon chili powder OR
2 teaspoons dried herbs (thyme, savory, etc)
2 teaspoons lemon juice
brown sugar — to taste
1/4 cup small pasta

Soak the beans overnight in water and salt. Next day, pour off the water
and add two quarts fresh water and the meat, and bring to a boil over high
heat. Reduce heat and simmer, covered for two hours. Add the tomatoes and
onion, chili powder or herbs and the remaining ingredients. Cook 1 hour
more. If the soup gets too thick, add broth or water. Remove the meat,
Chop it in bite size pieces, and return to soup.

This freezes well

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Title: KING RANCH CHICKEN CASSEROLE
Categories: Poultry
Yield: 1 servings

1 lb Boneless, skinless chicken
-breast (cut into small
-pieces)
2 Cans cream of mushroom soup
1 Can Rotel tomatoes
2 c Shredded cheddar
1 Bag Doritos

In non-stick pan (no oil, etc.) stir-fry chicken
pieces until done. Mix together soups and tomatoes in
large bowl. Take 11×7 glass baking dish. Spray with
Pam (or grease). Break up enough Doritos to cover
bottom of dish. Layer on 1/2 of chicken, then 1/2 of
cheese, then 1/2 of soup mixture. Layer same way
again: chips, chicken, cheese, soup. If you have any
Doritos and cheese left, sprinkle them over the top.
Bake at 350 for 1 hour.

On the side I served sour cream, tomatoes, lettuce,
and salsa. It was gone in record time!

~- Sheri Thomasson

skthom@ccmail.monsanto.com

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Title: Sweet Milk
Categories: Diabetic, Info/help
Yield: 1 batch

2 c Reconstituted nonfat milk 2/3 c Raisins

It should be made at least one day in advance of use, but reaches peak
sweetness after two or three days. Combine milk and raisins in a jar,
cover and refrigerate at least overnight. Before using, shake the jar
vigorously. Milk should be an ivory color. Strain the milk to remove
the raisins which will be mushy and a little flat tasting. Use milk
as directed .

Shared by Dick Miale and son

MMMMM

Title: Cow Chip Biscuits
Categories: Biscuits, Chuckwagon
Yield: 18 servings

3 c Flour
6 t Baking powder
3 T Lard
1 t Salt
1 T Sugar
1 1/3 c Milk (or canned milk, cut to
-half-strength with water)
Cow chips (opt, depending
-on which way the wind is
-blowing)

Sift together all dry ingredients; cut in lard until flaky pieces
form; add milk to moisten mix until sticky; turn onto floured board;
pat gently until dough is 1/2″ thick; cut biscuits from dough; place
in large (18-20") greased, warm Dutch oven (do not crowd); replace
cover of Dutch oven and place coals on top; bake approximately 20
minutes. Serve with honey or preserves or beans or chili. Makes
approximately 18 biscuits.

MMMMM

Old Fashioned Raspberry Buns (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
3 oz Caster sugar
4 oz Margarine
1 Egg, beaten
2 ds Milk
Raspberry jam
Caster sugar to dust

Set oven to 425F or Mark 7. Grease and flour baking
sheets. Sift the flour into a bowl and rub in the
margarine. Add the sugar and the beaten egg with
enough milk to make a fairly stiff consistency. Divide
the mixture into about walnut-size balls and place on
baking sheet, allowing space for them to spread
slightly during cooking. Make a small hole in the
centure of each bal1 and spoon in a little rasberry
jam. Pinch the edges together again. Dust lightly with
caster sugar. Bake for 10 minutes then reduce heat to
350F or Mark 4 and bake for a further 5 minutes. The
buns should be light golden in colour. Cool on a wire
rack

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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Title: Mimosa Ice Cream Crepes with Buttered Honey
Categories: Desserts, Ice cream
Yield: 6 servings

6 Crepes 1/2 c Sugar (less 1 tablespoon)
Mimosa blossoms 2 Egg yolks
1/2 c Milk 1/2 c Light flower honey
1 1/2 c Whipping cream 1/4 c Sweet butter

POSTED BY: Jim Bodle 2/93 Place rice in a strainer and pour the boiling
water over rice. Drain well. steep 1 hr., or until all is thick and creamy.
Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm
or chilled, with whipped cream.

Jeff Smith, “The Frugal Gourmet on our Immigrant Ancestors” Contributed
to the echo by: Kathi Crockett Now, I’d better get a recipe in here before
the troups kick me out. Here’s a fun and very easy party recipe for candied
nuts: CARMELED PEANUTS Beat egg white and water until frothy – not stiff.
Add peanuts, stir until they are well coated. Combine sugar and salt then
pour this over the nuts eggwhite mixture. Bake at 225 on a greased,
tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.

This makes a nice, big batch and is delicious. You can also use other nuts.
I first started doing this because I was always at a loss as to what to do
with the leftover nuts from Christmas and this certainly takes care of them
in short order. It’s one of those recipes where you can’t eat just one.
Contributed to the echo by: Pat Knox Fruit Buckle

Cream together shortening and sugar. Add 1 beaten egg, then sift flour,
baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup
milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top
and sprinkle with crumb topping.

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