2 cups Bisquick
1/2 cup cold water
3/4 cup grated cheddar

2 tablespoons butter
1/4 teaspoon Garlic salt or powder
1/2 teaspoon Parsley flakes
1/4 teaspoon Italian seasonings

Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
(while hot) brush on melted butter or margarine mixed with garlic powder,
parsley flakes and Italian seasoning. (Amounts will vary by the size
batch you make, but a little goes a long way.) Serve hot.

Title: Sunflower Eggs
Categories: Eggs Main dish Mexican Vegetables
Servings: 6

3 oz Uncooked Fine Noodles; *
2 tb Vegetable Oil
3/4 c Onion; Chopped
1 ea Clove Garlic; Minced
3 c Tomatoes; 4 Lg., **
4 oz Green Chile Peppers; ***
4 ts Sugar
4 ts Vinegar
1 ts Salt
1/4 ts Cinnamon; Ground
1/8 ts Cloves; Ground
1 tb Vegetable Oil
6 ea Eggs; Large
1 tb Water
1 ea Avocado; Large

* 1 1/2 cups of the fine noodles should be 3 oz.
** Tomatoes should be peeled, cored and chopped.
*** Use 1 4-oz can of green chile peppers that have been rinsed, seeded
and chopped.
————————————————————————–

In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4
minutes or until lightly browned, stirring constantly. Remove the noodles
from the skillet, reserving the oil. Reserve the noodles. Cook the onion
and garlic in the reserved oil until tender. Stir in the tomatoes, chile
peppers, sugar, vinegar, salt, cinnamon, and cloves. Bring to boiling
then reduce the heat. Boil gently, uncovered, for about 15 minutes or
until slightly thickened, stirring occasionally. Meanwhile, cook the
browned noodles in a large amount of boiling salted water until tender,
about 7 to 8 minutes, then drain. In another skillet, heat the 1 tbls of
oil just until hot. Carefully break the eggs into the skillet, sprinkle
with a little salt and pepper. When the whites are set and the edges are
cooked, add the 1 tbls of water. Cover and cook the eggs until they are
done as you like them. Combine the noodles and half of the tomato sauce,
transfer to a heated platter. Arrange the eggs on top the noodles. Spoon
the remaining tomato mixture over the eggs. Seed, peel and slice the
avocado. Arrange the slices in a sunburst fashion over the eggs and serve
hot.

—————————————————————————–

Ham and Bean Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. dried navy beans — or soup beans
4 cups ham broth — bones leftovers
2 onions — sliced
2 cups tomatoes — canned or fresh
2 Tbsp. fresh parsley — chopped
1/2 cup celery — chopped

1) Soak the beans overnight, drain and cook in the ham broth until they
are tender.
2) Add the other vegetables and cook until they are soft.
3) Remove the bone, add the parsley and pieces of leftover ham.
4) Simmer for a few minutes, then serve.

– – – – – – – – – – – – – – – – – –

NOTES : Soup will be quite thick.

Formatted for MC by: RecipeLu

IRISH BARMBRACK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-PNewton vkbb14a
6 tb Currants 1/4 c
6 tb Seedless raisins 1/4 c
6 oz Milk 1/2 c
2 oz Water 1 oz
3 1/2 tb Applesause (butter) 2 1/2 T
3 c Bread flour 2 c.
3/4 c Sugar 1/2 c
1 1/2 ts Salt 1 t
3/4 ts Allspice 1/2 t
3/4 ts Dried lemon peel 1/2 t
1 1/2 ts Yeast 1 t

This bread doesn’t rise much. It’s a dense, sweet and quite tasty.
Place in pan according to custom.

– – – – – – – – – – – – – – – – – –

RAZZLE-DAZZLE BERRY TRIFLE

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Cyberealm Kooknet
Desserts Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Boiling water
2 pk (3 oz each) raspberry jello
1 c Cold water
24 Ice cubes
2 c Sliced bananas
1 cn (21 oz)blueberry pie filling
4 c (1") angel food cake cubes
1/2 c Orange juice
1 pk (5.1 oz) vanilla instant
.low-fat pudding/pie filling
2 1/2 c 2% milk
1 c Frozen reduced calorie
.whipped topping, thawed
Blueberries raspberries
Mint sprigs (optional)

Combine boiling water and gelatin in a large bowl;
stir until gelatin dissolves (about 2 minutes). Add
cold water and ice cubes, stirring until slightly
thickened. Remove any unmelted ice cubes. Stir in
bananas and blueberry pie filling; set aside. Place
cake cubes in a large bowl. Drizzle orange juice over
cake cubes, and toss well. Spoon gelatin mixture over
the cake cubes; cover and chill 30 minutes.
Prepare pudding according to directions, using 2 1/2
cups of 2% milk. Fold whipped topping into the
pudding, and spread over gelatin mixture. Cover and
chill. Garnish with blueberries, raspberries, and mint
if desired.

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Title: PARIS BREST
Categories: Desserts, Pastries, Masterchefs, Norleans, L16
Yield: 4 servings

1 x Pastry Cream **
2 c Water
1 c Butter
1 pn Salt
1 1/2 c Flour
7 lg Eggs
1 tb Sugar, powdered, to dust
Almonds, slivered

** See recipe for Pastry Cream.

Boil water in a pan with butter and salt.

Add flour all at once and beat vigorously until dough pulls away
from the sides of the pan and forms a ball.

Off the heat, beat in eggs, one or two at a time, until
incorporated and smooth.

Put mixture into a pastry bag and pipe in a circle on a buttered
and lightly floured baking sheet. Make another circle just inside the
first, and a third on top of the first two.

Preheat oven to 375 F.

Paint with melted butter and top with almonds.

Place it in the oven and bake for 30 minutes.

Remove and cool on a cake rack.

When cool, split horizontally and fill bottom ring with pastry
cream. Replace top ring and dust with powdered sugar.

Note: The preceding recipe is a basic pate a choux, or cream puff
pastry, and it may be used in other recipes.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

—–

Title: CHILI STEAK
Categories: Tex-mex, Chili, Steak
Yield: 6 servings

3 lb Rump or round steak, 1 inch
1 ts Salt
1/2 ts Pepper
2 ea Cl Garlic, crushed
3 tb Shortening
1/2 c Green pepper, chopped
1/2 c Onion, chopped
1 1/2 c Texas red or original san an
1/2 c Strong black coffee

Fat grams per serving: Approx. Cook
Time: 1 hr Cut steak into six servings. Mix salt,
pepper, and crushed garlic; season both sides of steak
with mixture. Let stand in a dish (glass or pottery)
for about 1 hour. Pat steaks dry and fry in the
shortening until browned, turning once. Remove from
pan. Cook green pepper and onion in pan until soft;
add chili and coffee. Return steaks to pan ; bring to
a boil. Reduce temperature, cover and cook 45 minutes.
Serve with rice. Makes 6 servings.
There’s a lot of good things that chili goes with, or
on, or in. Like tortillas. Tamales. Sourdough bakin’s.
Cornbread. Beer bread. Texas Toast. Eggs. Hash. Ground
beef. Steak. And you can fancy up chili with opnions,
green peppers, tomatoes, avocado or guacamole, and
different kinds of cheese. You get the idea. chili’s
not only one of the best eatin’ ideas there ever was,
but one of the best for satisfying all kinds of
tastes. From “Famous Chile Recipes from Marlboro
Country”.

—–

Title: OYSTER BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef flank steak,
-sliced thin across
-the grain
1 tb Light soy sauce
1 tb Dry sherry
1 pn Sugar
Black pepper, freshly
-ground, to taste
2 tb Oyster sauce
3 tb Peanut oil
1/2 ts Sesame oil
2 ea Green onions, slice
-Chinese style
1/2 ea Head iceberg lettuce
-shredded
1/8 c Chicken stock

Marinate the beef in the soy sauce, wine, sugar, black
pepper, and oyster sauce for 15 minutes. Heat a wok
and add 1 1/2 T of the peanut oil. Chow the meat
quickly on high heat, about 3 minutes. Remove from
the pan to a serving bowl. Heat the wok again and add
another 1 1/2 T peanut oil. Add the sesame oil and
green onions, and chow for a moment. Add the lettuce
and return the meat to the wok. Add the chicken stock
and cook for a moment while a sauce forms.

—–

FRUIT FREEZE

2 c mashed very ripe banana 2 T lemon juice
2 c orange juce 10 strawberries (opt)
1 c crushed pineapple in juice

Blend everything together. Pour into a 9″ square pan and freeze about
an hour. Beat and refreeze.
12 servings

PENUCHE FROSTING

Recipe By : BH G
Serving Size : 1 Preparation Time :0:00
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
3 1/2 cups sifted powdered sugar

In saucepan melt butter; stir in brown sugar. Cook and stir till bubbly.
Remove from the heat. Add milk; beat vigorously till smooth. Add powdered
sugar; beat by hand till of spreading consistency. Immediately frost tops of
two 8 or 9″ cake layers or top of one 13 X 9″ cake.

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