Title: Pineapple Cheese Squares
Categories: Snacks, Kids
Servings: 6

4 sl Bread
Margarine
4 sl Cheese, your choicce
4 Pineapple rings

Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake
in 350 oven til cheese melts. Serve.

MMMMM

3/4 C water
2/3 c apple juice
3/4 c bulgur
1 c chopped apple
1 c chopped zucchini
1/2 t salt
1/2 t cinnamon
Heat water and apple juice to boiling, add bulgur, and return to boil.
Reduce heat and simmer 20 minutes, until liquid is absorbed.
While bulgur is cooking, saute the apple and zucchini (peeled or not, as you
prefer) according to your method of choice, such as using a bit of apple
juice or water, until softened. Stir in the salt and cinnamon, then add the
cooked bulgur.

2 c white beans
1 head garlic, roasted
1 red pepper roasted
s+p
chicken or vegetable stock
Soak beans overnight, drain
cover beans with stock in a stockpot, bring to a boil and then down to a
simmer.
Roast garlic and red pepper in oven for approx one hour until soft.
Peel off blackened skin of Red pepper and discard. Dice and add to beans
and broth.
Squeeze roasted garlic out of cloves into broth.

Cook approx. 2 hours until beans are tender.

Puree half the mixture and return to the pot.

RAKOTT KRUMPLI (HUNGARIAN LAYERED CASSEROLE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Potato
1 1/2 tb Salt
6 Egg
1/4 lb Butter
1 c Sour cream
6 oz Ham, boiled
6 oz Sausage
1 tb Paprika

Fat grams per serving: Approx. Cook Time: 0:30

Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water
to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to
350 F. Butter a deep casserole, and arrange a layer of potatoes on the
bottom. Season with salt. Melt butter and sprinkle a little on top of the
potatoes. Cover with ham strips, repeat the potatoes, salt, and butter.
Arrange egg slices, then sausage slices on top, finishing with a potato
layer. Pour the remaining butter over and spread the sour cream on top.
Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the
casserole has been refrigerated before cooking.

~– The Philadelphia Orchestra Cookbook per Cindy Tarsi

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Title: Chocolate Meringue Cookies
Categories: Chocolate, Cookies
Yield: 12 servings

2 lg Egg whites
1/2 ts Vanilla
1 ds Salt
1/2 c Sugar
1 c Chocolate chips
1 c Walnuts, chopped

Preheat oven to 350 degrees.

Beat together the egg whites, vanilla, and salt until frothy with an
electric mixer. Slowly beat in the sugar, 1 tabls. at a time, on
medium. Continue beating meringue until sugar dissolves and whites
get glossy and form soft peaks. Gently fold in the choc chips and
nuts. Drop by teaspoonfuls on well-greased cookie sheet. Place in the
preheated oven. Close the door and turn the oven off. Do not open the
oven door for 4-5 hours (best to leave overnight).

Serving Ideas : Makes 12-18-20, depending on the size!

Recipe by: Sandee Hughes

MMMMM

Title: Popeye’s Biscuits-Janet
Categories: Breads
Yield: 15 servings

4 c Bisquick
4 oz Sour Cream
1 c Club Soda (room temp)
1 Stick Margarine

Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda
together. Pour onto floured surface and knead very lightly. Roll
out to about 1/2″ thickness and cut with cutter. Melt butter and
pour half into a glass casserole dish. Place biscuits in dish and
pour remaining butter over top of biscuits.

If you would like to use less butter, do not put butter in the bottom
of the pan and just pour a little over the top. Also, make sure that
the club soda has never been refrigerated and still has a lot of fiz.

Bake at 375 degrees for about 20-25 minutes or until golden brown.

MMMMM

FONTINA, MUSHROOM AND PANCETTA LASAGNA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Filling:
30 oz Ricotta — 2 15-oz. container
1 pk Spinach — chopped, frozen, c
Package directions, drained,
1/2 c Parmesan — freshly grated (a
2 Eggs
Mushrooms:
1 T Olive oil
2 oz Pancetta — *, or bacon, chop
2 t Rosemary — fresh, minced or
Crumbled
12 oz Mushrooms — button, sliced
Assembly:
12 Lasanga noodles — about
Tomato, porcini pancetta s
1 lb Fontina cheese — grated
3/4 c Parmesan — freshly grated (a
1 Tomato — seeded, chopped
2 t Rosemary — fresh, minced or
Crumbled

* Pancetta is Italian unsmoked bacon cured in salt and is available at
most Italian markets and some specialty food stores.

FOR FILLING:
Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach,
prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season
with salt and pepper. Add eggs and mix well. (Can be prepared 1 day
ahead. Cover and chill.)

ASSEMBLY:
Cook noodles in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Rinse
under cold water to cool; drain.
Oil 13x9x2-inch baking dish (I always find a deeper dish easier to
deal with when making lasagna; 3-inches deep is MUCH better). Spread 1
cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3
to 4 noodles over, trimming to fit as necessary. Spread half of
ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup
Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles,
trimming to fit. Spread remaining ricotta filling over noodles. Spoon
1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan.
Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining
mushrooms over cheese. Arrange remaining noodles over. Spread
remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup
Parmesan over. Cover with foil. (Can be prepared 1 day ahead.
Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let
lasagna stand 2 hours at room temperature before continuing.)
Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover
and continue baking until bubbling and cheese melts, about 20 minutes.
Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary
over. Let stand 10 minutes. Cut into squares.

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Title: POST OAK DELIGHT
Categories: Desserts
Yield: 12 servings

16 oz Chocolate wafers
10 tb Unsalted butter, melted
1 qt Frozen yogurt, vanilla
-flavored
1 qt Raspberry ice (sorbet)
Fudge Sauce (see below)
Whipping cream, whipped
(optional)

————————FUDGE SAUCE————————
1 c Sugar
1/2 c Unsweetened cocoa powder
1/2 c Milk
4 tb Light corn syrup
4 tb (1/2 stk) butter
2 ts Vanilla extract

In a food processor, process the chocolate wafers into
crumbs. Add the melted butter; combine. Press the
crumb mixture into 9-inch round, 3-inch deep
springform pan, reserving 1-1/2 cups of the crumb
mixture.

Bake in a preheated, 325 degree F oven for 10 to 12
minutes. Remove and allow to cool.

When the crust is cool, fill with the frozen yogurt.
Sprinkle with half of the reserved crumb mixture.
Dribble half the fudge sauce over the crumb layer,
then place in the freezer so the yogurt won’t melt.

After 5 minutes, make a second layer with the
raspberry ice. Sprinkle the remaining crumb mixture
on top. Put in freezer immediantly.

Serve with the remaining fudge sauce and whipped
cream, if desired.

TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine
the sugar, cocoa powder, milk, corn syrup, and butter.
Bring to a boil and let boil 2 to 3 minutes. Remove
from the heat. Whisk in vanilla extract. Recipe: Post
Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

—–

HANDMADE ENGLISH MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1 tb Sugar
1 1/2 ts Salt
1/4 c Vegetable oil
1/2 c Lukewarm water
1 t Sugar
1 tb Yeast
1 Egg (optional)
4 c All-purpose flour, whole
Wheat, or both
Cornmeal

Scald the milk stir in the Tbs of sugar, the salt, and
the vegetable. oil Pour into a large bowl and let
stand until tepid Sprinkle the tsp of sugar and the
yeast into the water, let stand 10 mins Stir the
yeast, then pour into the lukewarm milk mixture. Beat
in egg and two cups flour until smooth Cover bowl and
let rise until doubled and bubbly (~1.25 hours) Stir
down the bubbles and add the other 2 cups of flour
Knead on a floured surface (adding more flour as
needed) Let rise again until doubled Sprinkle cornmeal
on your kneading surface Roll dough to about 1/2 inch
think Sprinkle cornmeal on top Use a cup or a biscuit
cutter to cut into rounds Cover and let rise again
until doubles Heat an electric skillet to medium (I
used 300) Spray with Pam (or otherwise lightly grease)
Place muffin on hot surface, cover the pan Cook on one
side 3-8 mins until brown Flip then brown the other
side

yield: 18-20

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German Chocolate Pie (1)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Sugar
7 tb Baking Cocoa
13 oz Evaporated Milk
4 ea Large Eggs — Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut — Flaked
1 c Pecans — Chopped
2 ea Unbaked 9-inch Pie Shells

Melt the margarine and set aside. Combine the sugar and baking cocoa
in a bowl. Stir in the evaporated milk, eggs, melted butter or
margarine, and vanilla, blending well. Stir in the coconut and pecans
and turn into two unbaked pie shells. Bake in a 350 degree F. oven
for 40 minutes or until set around the edges. Cool on racks. Makes 2
pies of 6 servings each.

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