Title: Impossible Taco Pie
Categories: Main dish, Pies
Servings: 6

1 lb Ground beef
1/2 c Onion; chopped
2 Envelopes taco seasoning;dry
3/4 c Bisquick
1 1/4 c Milk
3 Eggs
1 c Cheddar cheese; shredded
1/4 Head lettuce; shredded
1 Tomato; diced
1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or square baking dish,
8×8”. Cook and stir the gr. beef and onion in 10″ skillet until beef is
brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking
mix, milk and eggs about 1 min with wire whisk or hand beater or til almost
smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in
center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or
til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives.

FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to
1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in
half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
or hand beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1
1/2 qt round or 1 qt. square casserole. no other adj. necessary.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Title: ZUCCHINI-TOMATO SOUP
Categories: Soups, Vegetables
Yield: 8 servings

1/2 c Chopped onion
1/2 c Chopped green pepper
1/4 c Water
1 cn (18-ounce) (2 1/4 cups)
-tomato juice
2 Med. zucchini, quarted
-lengthwise and sliced (2
-cups)
1 cn (8-ounce) whole kernel corn,
-drained
1/4 ts Salt
2 c Buttermilk

In 2-quart saucepan cook onion and green pepper in
water, covered, about 5 minutes or till vegetables are
tender. Add tomato juice, zucchini, corn, and salt.
Simmer covered, 30 minutes. Cool. Stir into buttermilk.

Cover; chill.

Makes 8 to 10 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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White Chili

Recipe By : Sue
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken breasts (skinned boned) — diced
1/2 cup shallot — chopped
3 garlic cloves — minced
1 can tomatillos (18 ounce) — drain, chop
1 can tomatoes (14 oz) — undrained chop
1 can chicken broth (13 oz)
1 can chili peppers, undrained (4 oz) — chopped
1/2 teaspoon oregano
1 teaspoon coriander seed — crushed
1/2 teaspoon cumin
2 cans cannellini beans ( 15 oz) — drained
3 Tablespoons lime juice
1/2 teaspoon pepper
1/4 cup Cheddar cheese — grated

Spray a large saucepan with cooking spray. Add 1 Tablespoon olive oil and
add chicken breasts and saute 3 minutes or until done. Remove chicken
from pan and set aside.
Add shallots and garlic and saute until tender.
Add all ingredients UP TO, NOT INCLUDING BEANS. bring to boil and simmer
20 minutes.
Add beans along with chicken and cook 5 minutes or until heated.
Stir in lime juice,pepper just before serving.
Ladle into bowls and top with cheese.

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Title: [THAI kai tam mamuang (chicken and mango soup)
Categories: Chicken, Thai, Soup
Yield: 6 servings

4 c Stock
3 tb Nam pla (fish sauce)
1 tb Nam tan paep
-(palm sugar)
2 tb Khing (ginger),
-julienned finely
1 tb Hom daeng (shallots),
-chopped
1 ts Prikthai (black pepper),
-freshly ground
1 ts Kapi
-(fermented fish paste)
1 tb Phak chi
-(coriander/cilantro),
-chopped [including the
-stems and roots]
1 c Mamuang (mango),
-diced small
Bai chi
-(coriander/cilantro
-leaves)-for garnish
Ton hom (spring onion),
-sliced thinly, for garnish

Another simple, chili-less soup (chicken and mango soup)

Method

Bring the stock to a boil, and add the fish sauce and sugar. Add the
chicken, half the ginger, the shallots and the pepper, and simmer for 3
minutes, covered (or until the chicken is tender)

Add the remaining ingredients, simmer for a further 10 minutes.

Serving Storage

Garnish with the coriander leaves and spring onions.

Serves 4 “Col. I.F. Khuntilanont-Philpott”

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Title: Marshmallow Nut Loaf
Categories: Bread No bake Osg1966
Servings: 1

1/2 lb Marshmallows
1/2 c Sweet cream
1/2 c Dates
1/2 lb Graham crackers
1/2 lb Walnut or pecan meats

Soften marshmallows in cream, finely crumb graham crackers, quarter
dates lengthwise, coarsely cut or break walnut or pecan meats. Mix and
work into loaf, keep in cool place, slice when ready to serve, either
alone or with whipped cream.

Source: Mrs. Bessie Davis, Leroy Grange, Lake County, OH
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Title: SOFT VEGETABLE TACOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

8 Flour tortillas
2 c Pico de gallo
2 c Fresh mushrooms; sliced
1 c Alfalfa sprouts
1/4 c Sesame seeds
1 c Picante (or to taste)
2 c Guacamole (optional)

Wash and slice mushrooms. Fold flour tortillas like
tacos and fill with mushrooms, pico de gallo, alfalfa
sprouts and guacamole (if desired). Garnish with
sesame seeds and picante to taste.

Makes 8 tacos.

From Deeanne’s recipe files

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Peanut Butter Honey Cookies

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup peanut butter
1/2 cup honey
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raisins — optional

In a large bowl, cream shortening and peanut butter, blending well. Add
the honey, mixing it in thoroughly. Gradually blend in brown sugar.
Beat in egg and vanilla. Sift together the flour with baking powder,
baking soda and salt. Stir the dry ingredients into the creamed
mixture. Stir in the raisins, if using. Shape in a roll. Wrap in
waxed paper and chill thoroughly. Preheat oven to 350°. Cut chilled
dough into thin slices and bake on greased cookie sheets for 10 to 12
minutes. Yield 4 to 5 dozen. Source: Cookies by Marian Levine

– – – – – – – – – – – – – – – – – –

Title: Pear Bread Pudding
Categories: Heritage
Servings: 6

1/2 c Raisins
1/4 c Rum or 1 tsp rum extract w
-Rum extract 1 tsp water
2 c Pears; peeled, sliced, ripe
1/2 c Sugar
4 c Bread; white, coarsely torn
3 c Milk
1 c Cream; or evaporated milk
3 Eggs
1 ts Vanilla

Preheat oven to 350F. Heat rum mixture and pour over raisins; set
aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add
1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread
in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin
mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla
and stir in bread mixture. Pour in buttered baking dish, bake at 350F for
50 minutes.

Source: mom’s recipe, similar to a recipe her Aunt Truie served
posted by Anne MacLellan

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Title: Hippennasse
Categories: Desserts, Fruits, Masterchefs, Frisco, Tfr
Yield: 35 baskets

1 1/8 c Cream, whipping Fruit, fresh
13 oz Sugar, confectioner’s Puree, strawberry OR
18 oz Flour Puree, apricot
12 lg Egg whites Mint leaves
Berries, fresh OR

In a large bowl, combine the egg whites and cream, then mix well
with a whip.

In a separate bowl, sieve together the confectioner’s sugar and
flour. Slowly add the sugar-flour mixture to the egg whites and cream
until a smooth paste is formed.

Place a teaspoon at a time on a well-greased sheet pan. With the
back of a spoon, spread the mixture to approximately 5 inches in
diameter.

Prepare the basket molds by greasing the bottoms of teacups.

Bake cookies 2 – 3 minutes in a 375 F oven. While still soft,
mold into desired basket shapes, then continue baking until light
brown and completely dry.

Cool and store in an air-tight container until used.

To serve, fill cookie baskets with fresh fruit such as
raspberries. Garnish with strawberry or apricot puree and fresh mint
leaves.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

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Title: CROCK POT VENISON BARBECUE
Categories: Wild game, Bar-b-q
Yield: 7 servings

3 lb Venison stew meat
1 c Onion, diced
4 Garlic cloves, chopped
1 c Red wine vinegar
1/2 c Worcestershire sauce
2 ts Lawrey’s Natural Choice
Seasoning for meat
2 ts Seasoned salt
1 lb Seasoned bacon
2 c Catsup
1/2 c Molasses
1/2 c Brown sugar

Place venison, onion, garlic, vinegar, Worcestershire sauce and
seasoning in crock pot. Cook on high for 1 to 2 hours until meat is
cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses
and brown sugar. Turn crock pot on low and heat for the rest of the
day. Serve over rice potatoes or toast. NOTE: Venison can be
substituted with any red meat, just cut in 1-inch cubes.

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