Title: Cheddar Fruit Drops
Categories: Cookies
Yield: 10 servings

1/2 c Butter
1/4 c Brown sugar; firmly packed
1 ts Vanilla
1/2 ts Baking soda
1 1/2 c Cheddar; sharp, shredded
1/4 c Maraschino cherries; chopped
1/4 c Sugar; granulated
1 Egg; lg
1 1/2 c Unbleached flour
1/2 ts Salt
8 1/4 oz Pineapple, crushed, drained

Cream the butter and sugars together until light and fluffy then stir in
the egg and vanilla. Add the combined dry ingredients and blend well.
Stir
in the cheese, pineapple, and cherries. Drop the dough by rounded
teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for
15
minutes.

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CREOLE TOMATO BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Gluten
1 1/4 ts Garlic salt
1 t Chili powder
1 t Paprika
1/8 ts Baking soda
1/8 ts Cayenne pepper
1/2 c Mushrooms — fresh/sliced
1/4 c Celery — fine chopped
1/4 c Red bell pepper — fine chopped
2 tb Pimentos — drained/diced
1 tb Minced onion — dried
1/2 c Tomato soup — canned + 1 tb
1 Egg
1 tb Vegetable oil
2 ts Molasses
2/3 c V-8 veg. juice — heated

Add all ingredients into the pan in the order listed. Select white
bread anpush “Start.” Basin Street without the “blues” is provided by
this colorful, nutritious bread. Unusual and just wonderful. Shared
by Barb Day

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Crock Pot Stuffed Peppers

Recipe By : Betsy Couch
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot

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

Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so th
Combine: 1 pound ground beef or
ground turkey 1/3 cup uncooked rice 1 onion,
grated Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garli
powder, etc…
Stuff each pepper about 2/3 full (rice will need room to swell up).
That’s right, the meat and rice go in raw, that’s the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them if
you have to).

Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven’t tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)

Cook on low for 6-8 hours. If desired, heat more sauce to serve with the
peppers.

Happy Cooking

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Mediterranean Garlic Soup

Recipe By : COOKING RIGHT SHOW #CR9601
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Large heads of garlic
2 Cups white onions — sliced
3 Tablespoons vegetable oil
2 Quarts rich chicken or vegetable stock
1 Cup dry white wine
1 Large bay leaf
1 Tablespoon chopped fresh sage leaves (1 teaspoon drie
3 Whole cloves
salt and freshly ground white pepper
drops of fresh lemon juice
1/3 c olive oil
4 egg yolks
<>
toasted sour dough croutons
fresh grated Asiago or Gruyere cheese
fresh chopped chives

Separate garlic into cloves and crush slightly with side of knife. Do not
peel.

Add garlic, onions and vegetable oil to a soup pot and saute until onions
just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves.
Bring to a boil, reduce heat and simmer partially covered for 45 minutes.
Strain pressing down firmly on the solids to extract all flavor. Return
soup to pot and correct seasoning with salt, pepper and lemon juice.

In a bowl, whisk olive oil into egg yolks by drops to form an emulsion
(mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a
thin stream. Gradually beat in remaining soup. Return to pot and reheat
gently being careful not to over heat or egg will scramble. Serve
immediately garnished with croutons, cheese and chives.

Yield: 6 to 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

– – – – – – – – – – – – – – – – – –

chocolate milkshake

1 or more frozen banana (s) – I usually use 1 and a half
3 Tbsp. powdered cocoa
1 cup nonfat soymilk (approx. – I never measure, again it depends)
a drizzle of maple syrup or other sweetener – optional, I don’t do this anymore

Blenderize.

Title: Cream Of Mushroom Soup
Categories: Main dish Soups Vegetables
Servings: 6

1 lb Fresh Mushrooms
3 tb Regular Margarine
4 c Vegetable Stock; Recipe #3
1/2 ts Leaf Basil; Dried
2 c Evaporated Skim Milk
1/2 c Flour
1/4 c White Wine
1 x Salt White Pepper;To Taste

Rub the mushrooms with a damp paper towel and trim. Slice or chop them
into small pieces. In a 3 or 4-quart saucepan, melt the margarine and add
the mushrooms. Stirring frequently, cook the mushrooms until lightly
browned. Add the vegetable stock and basil. Heat to boiling, simmer
gently for 30 minutes. Remove the pan from the heat and blend the
evaporated milk and flour together and add to the soup mixture. Return
to the heat and stir the simmering pan until the soup thickens. Add the
wine. Do not allow the soup to boil again. Season to taste with salt and
white pepper. Serve hot.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
215 11 G 29 G 3 G 6 G 1 G 3 Mg 172 Mg

From The Cookbook For The 90s By Helen V Fisher

—————————————————————————–

Title: Mayonnaise Biscuits
Categories: Breads, Breakfasts
Yield: 12

2 c self-rising flour
1 c milk
1/4 c mayonnaise; * see note

* Use only real mayonnaise, not salad dressing type.

Combine all the ingredients, mix well. Divide the dough among 12
greased muffin tins. Bake in preheated 400-degree oven for 12-15
minutes. This recipe can be doubled. Keep leftovers in refrigerator
and reheat slowly.

Recipe by: Jo Anne Merrill

Converted by MM_Buster v2.0l.
—–

—

Title: Chop-Chop Szechuan
Categories: Main dish, Time-saver
Yield: 4 servings

1 lb Boneless pork
1 tb Vegetable oil
1 pk Chicken-flavored rice mix
— (4.5 to 6.9 oz.)
— prepared according to
— package directions
6 oz Frozen snow peas
8 oz Canned pineapple tidbits
— drained
1/4 c Slivered almonds; toasted
1/4 ts Red pepper flakes
— (or more, to taste)
2 tb Soy sauce

Slice pork into 1/8-inch strips. Heat oil in large skillet or wok over
medium-high heat until hot. Add pork and stir fry until lightly browned.
Stir in rice, snow peas, pineapple, almonds, pepper, and soy sauce. Cook
1 to 2 minutes or until thoroughly heated.

Microwave Oven Instructions: Omit vegetable oil. Place sliced pork in 2-
to 3-quart baking dish. Cover with waxed paper. Cook on HIGH 4 minutes,
stirring after 2 minutes, or until meat is no longer pink. Drain liquid
from dish. Add rice, snow peas, pineapple, almonds, pepper, and soy
sauce. Cook on HIGH 3 to 4 minutes, or until thoroughly heated, stirring
after 2 minutes.

Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Sandwich Ideas
Categories: Kids
Servings: 6

2 Parts low-fat plain yogurt
-with one part mayonnaise.

Peanut Butter and _____ Sandwiches

Peanut butter combines well with: honey sliced bananas grated carrots
raisins applesauce bacon bits cream cheese jam/jelly toasted wheat germ cut
up dates or any combination of the above

Tuna Fish and Mayonnaise combine with: pickle relish sliced cucumbers
sunflower seeds sprouts sliced avocado grated carrot
chopped celery sliced egg

Note: Mayonnaise in a sandwich does not hold up well without refrigeration,
and could cause poisoning. It turns rancid upon prolonged exposure to heat.
Avoid using it for summer camp lunches, or if your child’s lunch will be
sitting on a radiator in school all morning. Mayonnaise usually does not
freeze well. If the amount you are using in your sandwich is small,
however, you should have no trouble keeping sandwiches mixed with
mayonnaise in the freezer. This also holds true for egg salad that is well
mashed.

Hint: Reduce the fat content of added mayonnaise by combining

Cream Cheese Combines well with: bacon bits crushed pineapple chpped nuts
luncheon meats peanut butter sliced egg sliced cucumber marmalade or jam
raisins, whole or ground

Hint: one enrichment technique is to mix a tablespoon of powdered milk into
an 8-oz bar of cream cheese.

MMMMM

Title: Fresh Asparagus Salad with Lemon Dijon Vinaigrette
Categories: Salads
Yield: 2 servings

1/2 lb Asparagus, tough ends
-removed
1 md Lemon (for both juice and
-peel)
1/4 c Olive oil
2 tb Corn or canola oil
1/8 t Salt
1/4 t Pepper
1 1/2 t Dijon mustard
1 sl Bacon, cooked until crisp
-and crumbled coarsely
4 Dry-cured black olives,
-pitted
Freshly ground pepper

Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). Remove with tongs
and immediately plunge into ice-cold water to stop the cooking and
preserve the color. Drain completely and arrange the asparagus on two
salad plates.

Remove half the lemon peel and cut into extremely thin strips. Boil
for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon.
Put the juice and boiled peel in a jar. Add the oils, salt, pepper
and Dijon mustard. Shake vigorously to combine. (This makes 3/4 cup
dressing. Refrigerate the unused portion for future salads.)

At serving time, spoon some vinaigrette over the asparagus. (Never let
asparagus sit in vinegar- or lemon based dressings; it turns an ugly
olive drab.) Sprinkle the crumbled bacon and pitted olives over the
top, along with a grind of pepper.

Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams
cabohydrates, 2 grams fiber, 3 grams fat (0.7 grams saturated), 134
milligrams sodium.

Vinaigrette dressing per tablespoon: 74 calories, 0 grams protein, 0.5
grams carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36
milligrams sodium.

MMMMM