CARAMEL BREAKFAST ROLLS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Loaves frozen bread dough
– (1 lb. loaves) — thawed
1 c Brown sugar — firmly packed
1 pk Vanilla pudding (regular)
1/2 c Milk (or half-and-half)
1/2 c Nuts — chopped, divided
1/2 c Raisins — divided

Cut 1 loaf of dough into small pieces; place dough
pieces in a greased 13x9x2inch baking dish.

Combine brown sugar, pudding mix, butter, and milk;
mix well. Drizzle half of the brown sugar mixture
over dough pieces; sprinkle with 1/4 cup nuts and 1/4
cup raisins.

Cut remaining loaf of dough into small pieces; place
dough pieces over first layer. Drizzle remaining
brown brown sugar mixture over dough pieces; sprinkle
with remaining nuts and raisins. Cover and
refrigerate several hours or overnight. Bake at 325
degrees for 50 to 60 minutes.

Yield: 10 to 12 servings.

NOTE: chopped maraschino cherries and crushed
pineapple may be substituted for nuts and raisins.

SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman.

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IMPOSSIBLE CHICKEN PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked diced chicken
1/2 c Peas and carrots
1/4 c Mushroom pieces
1 1/3 c Milk
4 x Eggs
3/4 c Bisquick
1/2 ts Salt
1/4 ts Pepper

Heat oven to 400. Grease a ten inch pie plate. Mix
chicken, peas, carrots, mushrooms and onion in pie
plate. Beat remaining ingredients in blender until
smooth. (15 seconds) Pour into pie plate. Bake at 400
for 30-35 minutes. Cool 5 minutes before serving.
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Title: Frijoles a la Charra (Savory Beans)
Categories: Mexican, Beans, Peppers, Side dish, Soups
Yield: 6 servings

1 c Pink beans, dried; or pinto
1/4 lb Pork rind, fresh; cut into
;small squares
1/4 Onion; sliced
2 cl Garlic; finely chopped
1 1/4 ts Salt
1/4 lb Bacon; cut into small pieces
2 tb Lard; or pork drippings
2 md Tomato; peeled, seeded and
;chopped, juice strained and
;reserved
3 Serrano chilies; stemmed and
;finely chopped
2 lg Coriander sprigs

Put the beans, pork-rind squares, onion and garlic into a bean pot
or large saucepan. Add 6 cups of water and bring it to a boil.
Reduce the heat, cover the pot, and let the beans cook gently until
they are tender, about 1 1/2 hours. Add the salt and cook the beans,
uncovered, for another 15 minutes.
In a separate pan, cook the bacon gently in the lard or drippings
until it is slightly browned. Add the tomatoes with their juice, and
stir in the chilies and coriander. Cook the tomato mixture over a
fairly high heat for about 10 minutes, until it is well seasoned and
thick.
Add the tomato mixture to the beans and let everything cook,
uncovered, over low heat for about 15 minutes.
Serve in small individual bowls with grilled meat, or add some more
liquid and serve as a soup. misc04

Source: Diana Kennedy; The Cuisines of Mexico

MMed by: earl.cravens@salata.com

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MMMMM

Pierogi Cooked Fruit Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pitted cherries, blueberries, or apples
3/4 cup water
1/3 cup sugar — optional
1/2 teaspoon cinnamon — or cardamom
1 teaspoon lemon juice
3 tablespoons dry bread crumbs

Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit
is tender and water is almost gone. Remove from heat. mash slightly with
potato masher. Add cinnamon and lemon juice. Cook and stir over low heat
until thick. Stir in enough bread crumbs to further thicken.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Nearly Instant South American Tomato and Scallion Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : All Ready Soups,Stocks Chowder
Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups roughly chopped tomatoes
1 bunch sliced green onions — (or more)
1/3 cup olive oil
3 tablespoons red wine vinegar — (or rice vinegar)
1 teaspoon salt
1/2 teaspoon black pepper

Toss together. Let sit around in the fridge for awhile. Serve. Feeds four
or so.
Copyright 1995, Merrill Shindler
GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
MC formatting by bobbi744@acd.net ICQ# 12099532

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Title: Avocado And Raisin Dip
Categories: Vegetables Dips Fruits Mexican
Servings: 4

2 ea Avocados; Peeled Chopped
1/2 c Raisins
1/2 c Vegetable Oil
1/4 c Lime Juice
1 t Sugar
1 t Salt
1/4 t Freshly Ground Pepper

Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas.

Makes 1 2/3 cups of dip.

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Clairmont Salad

Recipe By : Barbara Arbuckle
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds cabbage — chopped
1 large bell pepper — chopped
1 onion — chopped
2 carrot — sliced
3 stalks celery — chopped
1 large cucumber — chopped
1/2 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 teaspoon salt
1/2 teaspoon pepper

Mix together: oil, vinegar, sugar, salt and pepper. Mix together vegetables.
Pour dressing over vegetables and store overnight. Keeps 1 week. Makes
tons.

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Title: Chocolate and Peanut Butter Crescents
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

2 c Sifted all purpose flour 1 ts Vanilla extract
1/3 c Unsweetened cocoa 3/4 c Granulated sugar
1/4 ts Salt 1 Egg
1/4 lb (1 stick) butter

Sift together the flour, cocoa, and salt and set aside. In the large
bowl of an electric mixer cream the butter. Beat in the vanilla and
sugar. Add the egg and beat until thoroughly mixed. On low speed
gradually add the sifted dry ingredients, scraping the bowl with a
rubber spatula and beating until the mixture holds together. Transfer
the dough to a small bowl for ease in handling and set aside at room
temperature. Prepare the filling.

3/4 cup smooth (not chunky) peanut butter 1/2 cup strained or sifted
confectioners sugar.

In a small bowl thoroughly mix the peanut butter and the sugar.

Adjust rack to the center of the oven and preheat to 325 degrees.

To shape the cookies: On a large piece of wax paper place the cookie
dough in mounds, using a slightly rounded tsp. (no more) of the dough
for each mound-in order not to make them too large it’s best to
measure with a measuring spoon. Do maybe a quarter of the dough at a
time.

Then do the same with the filling, using a level 1/2 measuring
teaspoon for each mound. Place on other pieces of waxed paper.

Pick up one mound of the dough, roll it between your hands into a
ball, and flatten it between your palms until it is very thin. Then,
with a small metal spatula or a table knife, lift up and place one
mound of the filling in the center of the flattened dough. With your
fingers bring the dough around the filling and pinch the edges to
seal. Roll the filled dough between your hands into a cylindrical
shape about 2 inches long with very slightly tapered ends. Place the
cookie on an unbuttered cookie sheet and as you do, turn the ends
down slightly to form a short fat crescent. Continue shaping the
cookies and placing them 1/2 to 1 inch apart-these do not spread.

Bake for 13 to 15 minutes, or until the cookies are firm to the touch.
Reverse the cookie sheet front to back once to insure even bakinZ of
sugar and roll the cookies in the sugar as they come out of oven.

From: Maida Heatter’s Book of Great Cookies Shared By: Pat Stockett

MMMMM

Title: Molasses Cookies A.k.a. Ginger Cookies (Christmas)
Categories: Cookies
Yield: 72 servings

1 c Brown sugar
1 c Shortening
1 c Molasses; (green label)
1 Egg; beaten
1 ts Baking soda; in
1/2 c Hot water
1/2 ts Cloves; * see note
1 ts Nutmeg; * see note
1 ts Cinnamon
1 ts Ginger; * see note
7 c Unsifted flour; ** see note
1/2 ts Salt

Recipe by: Margaret Groman
Cream shortening, add sugar gradually, then molasses and beaten egg.
Combine baking soda and hot water; add to the first mixture. Sift
together flour, salt, and spices. (May want to sift several times until
well blended.) Stir in dry ingredients, and blend thoroughly. Chill in
refrigerator for several hours.

Roll out on a well-floured board. (Add more flour if dough is too soft.)
Cut into figures. Bake at 350 for 8-10 minutes.

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Title: TURTLE CAKE
Categories: Cakes
Yield: 1 servings

1 German chocolate cake mix
3/4 c Butter, melted
1/4 c Pet milk
1 pk 14 oz. caramels
1 c Nuts, chopped
1 c Chocolate chips

Mix cake per directions on box. Pour half of batter in a 9×13 inch pan and
bake at 350 degrees for 15 minutes. Peel caramels; mix with milk and
margarine. Blend well and pour over the cake. Sprinkle half the nuts and
all the chocolate chips over caramel mixture. Pour remaining mixture over
cake. Sprinkle the rest of the nuts over this. Bake for 20 minutes. Randy
Rigg

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