1 c. Crisco
1 c. Sugar
2 Eggs
3 c. Flour
2-3 Mashed Bananas
1/2 c. Buttermilk (or regular milk w/ a little vinegar)
1 t. Vanilla
1-1/2 t. Baking Soda
Chocolate Chips – My mom makes 1-1/2 batches/pkg. chips
(I just make 1 batch/pkg)

Combine ingredients (crisco, sugar, eggs, vanilla, flour milk, bananas,
chips) and then chill for 1 hour before baking.

Spoon onto cooky sheet. Bake at 375F for 10-12 minutes.

JAMBALAYA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTY PINDER (TKHN51B)
1 pk Elbow macaroni, cook, 5oz
2 sl Bacon, chopped
1/2 c Chopped onion
1/2 c Chopped green pepper
1/2 Clove garlic, minced
2 tb Flour
2 1/4 c Canned tomatoes
1/2 lb Boiled ham
1 c Cooked cleaned shrimp
1/4 c Breadcrumbs
2 tb Grated Parmesan cheese
2 tb Melted margarine

Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and
brown. Stir in flour; add tomatoes and cook until thickened, stirring
constantly. Add macaroni, ham and shrimp. Pour into a greased 1 1/2 qt
casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over
casserole. Bake at 350 for about 30 minutes.

– – – – – – – – – – – – – – – – – –

VEGETARIAN POSOLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onion — chopped
4 Garlic clove — chopped
1 1/2 c Mushrooms — quartered
2 Carrots — sliced
1 c Green beans
2 c Squash, winter — chopped
2 c Tomatoes, canned
29 oz Hominy, canned
1 pn Salt
2 ts Cumin
2 ts Oregano
Black pepper — to taste
Cilantro, fresh — to taste

Brown the onions and garlic in a little oil. Add the
vegetables to the browning onions and garlic. Add the
tomatoes and cook until vegetables start to soften
(about 10-15 minutes). Add the seasonings. Add the
hominy. Cook until all vegetables and the hominy are
soft (another 10-15 minutes).

from the
rec.food.recipes archives

– – – – – – – – – – – – – – – – – –

6 lemons
2 tablespoon salt
2 garlic cloves, minced
1 teaspoon Paprika
1/4 cup crushed dried hot red pepper
about 1 cup salad oil, heated

Wash lemons, cut in quarters and remove seeds. Roll in salt and pack
in quart jar. Cover and let stand at room temperature for 4 days. Then
add remaining ingredients and let stand for 4 or 5 more days. Store in
refrigerator.

Makes: 1 quart

Title: CHINESE CHICKEN SALAD #1
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 1/2 lb Plain roasted chicken
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

————————-DRESSING————————-
3 tb Sesame paste, or peanut
– butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-or cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber,
split it in half lengthwise and remove the seeds with
a teaspoon. Finely shred the cucumber into 3-inch
lengths. Peel and finely shred the carrots into 3-inch
lengths. Set the vegetables aside. Take all the meat
off the cooked chicken and shred it into fine strips
using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean
sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly.
(I find an electric blender is useful for this, but
you could use a screw-top jar and shake everything in
it well.) Pour the dressing all over the chicken and
vegetables and mix well. Serve at once.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: CHEWY ROLO COOKIE BAR
Categories: Cookies
Yield: 1 servings

1 pk Yellow cake mix
1/2 c Nuts, chopped
2/3 c Evaporated milk
1/4 c Butter, melted
36 Rolo candy pieces, halved

Combine cake and nut meats in a medium bowl. Stir in
evaporated milk and melted butter or margarine. Blend
well. Spread half of cake mixture into a greased 9×13
inch pan. Bake at 350 degrees for 15 minutes. Remove
from oven. Immediately place Rolo pieces, cut side
down, over hot crust. Drop remaining cake mixture by
teaspoonfuls over Rolo pieces. Bake at 350 degrees
for 25 to 30 minutes or until lightly browned. Cut in
squares. Randy Rigg

—–

Jalepeno Roll-Ups

Recipe By : JFULLER@UGA.CC.UGA.EDU (Jenna)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz. Cream Cheese
1 Can Green Chiles — –or–
2 To 3 Jalepenos — finely chopped
10 Large Soft Tortillas
1/2 C. Sour Cream
2 T. Taco Or Picante Sauce

In a bowl combine cream cheese, sour cream, peppers and taco sauce
until blended. Lay a tortilla out flat and spread a thin layer of
cream cheese mixture on it. Then, tightly roll up tortilla (like
a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to
4 days. Repeat with remaining tortillas. After refrigeration,
unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter
with parsley or Boston lettuce and can be served with salsa for dipping.
This recipe makes about 80-100 slices.

***TIP: Cut with a very sharp knife

– – – – – – – – – – – – – – – – – –

NOTES : This is an easy appetizer that can be made up to 4 days ahead and
looks and tastes a little different

Title: CLOTTED CREAM PART 1
Categories: Desserts
Yield: 1 serving

Clotted cream is a traditional product of South West England and the
traditional farmhouse method of manufacture is as follows:

1. Channel Island milk is placed in shallow pans or bowls and left until
the cream rises to the top.

2. The milk is then scalded for about one hour by placing the pan or bowl
over a pan of water maintained at a temperature of about 180^F (82^C).

3. The cream is ready when it is straw colored and wrinkled in appearance.
It is then cooled overnight or for about twelve hours.

4. When cool the cream should be skimmed off the surface using a
perforated skimmer or a shallow spoon.

5. If the skimmed cream is left in the refrigerator for a few hours it
will thicken further.

Alternatively, clotted cream can be made using the direct scald method.
Double cream is placed in shallow pans or bowls and scalded as for the
traditional method. After scalding and cooling the whole contents of the
pan are used as clotted cream.

Source: “Farmhouse Kitchen”, based on the Independent Television series,
presented by Dorothy Sleightholme. Published by Yorkshire Television
Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
per Karen Mintzias

—–

CHERRY PUDDING AND HOT SAUCE

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 c Sugar
2 ts Soda
2 ts Cinnamon
1 t Salt
2 Eggs
2 cn Cherries — drain, reserv juic
1 c Nuts
—–HOT SAUCE—–
1 c Sugar
2 tb Flour
Butter
1 t Almond flavoring

Blend first 5 ingredients together by hand; do not use mixer. Add eggs and
cherries; mix until just blended. Add nuts. Pour into 9 x 12 inch pan.
Bake in 350 degree oven for about 40 minutes.

Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium
heat until thickened. Remove from stove; add small amount butter and almond
flavoring. Serve hot over pudding.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

– – – – – – – – – – – – – – – – – –

Combine:
1 cup milk and 2 eggs in mixing bowl or food processor.
Sift:
2 cups flour
1 teas. baking powder
1/2 teas. salt
1 Tablespoon sugar (optional)

Add to egg mixture and beat or process until smooth. [Test to see if
batter flows smoothly through a funnel or squeeze bottle with an opening
of apprx. 1/2 inch. Add flour or milk to thicken or thin batter.]

Heat and apprx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the
center, out. Batter will expand, don’t fill the entire surface. Cook
about 30 seconds per side for small cakes and 2 minutes per side for
large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered
sugar, cinnamon, syrup, jam, jelly, ice cream, etc.

Makes: 5 large or 10 small