Ham and Broccoli Casserole

Recipe By : Mary Ash
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups ham — cubed
3 ounces cheddar cheese — grated
10 ounces broccoli, frozen — chopped
1 can mushroom soup
1 1/2 cups Bisquick® baking mix
1/2 cup milk, 2% lowfat

Heat oven to 350 degrees F. Mix ham, cheese, chopped broccoli and soup
in greased 1 1/2-quart baking dish. Stir remaining ingredients until
dough forms; drop by spoonfuls over broccoli mixture. Bake uncovered 40
to 45 minutes or until biscuits are browned and mixture is bubbly.

*Speedy Method – Follow directions above except omit biscuit topping.
Place casserole mixture in microwave oven and heat to boiling about 5
minutes on HIGH. Top with bisucit dough. Bake in 450 degree oven until
biscuits brown about 20 minutes.

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Apple Crisp

Recipe By : Betty Crocker
Serving Size : 6 Preparation Time :0:35
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups sliced tart apples — (about 4 medium)
2/3 to 3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup oats
1/3 cup butter — softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Heat oven to 375. Arrange apples in greased square 8x8x2 pan. Mix remaining
ingredients; sprinkle over apples. Bake untl topping is golde brown and
apples are tender, about 30 minutes.

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Serving Ideas : Serve warm with cream or ice cream.

NOTES : Apricot Crisp: Substitute 2 (17 oz) cans apricot halves, drained,
for the apples, and use the lesser amount of brown sugar.

Cherry Crisp: Substitute 1 (21 oz) can cherry pie filling for the apples,
and use the lesser amount of brown sugar.

Peach Crisp: Substitute 1 (29 oz) can sliced peaches, drained, for the
apples, and use the lesser amount of brown sugar.

Pineapple Crisp: Substitute 2 (13 1/2 oz) cans pineapple chunks, drained, or
2 (20 oz) cans crushed pineapple, drained, for the apples, and use the lesser
amount of brown sugar.

Title: GARLIC SOUP
Categories: Soups
Yield: 6 servings

1 tb Unsalted Butter
1 tb Olive Oil
1 lb Onions, corsely chopped
1 ea Bouquet Garni
1 x Salt freshly ground Pepper
28 ea Medium Garlic cloves, peeled
3 c Chicken Stock (or more)
3 oz French Bread, cut into piece
1 c Whipping Cream or Half Half

Melt Butter with oil in heavy large deep skillet over
low heat. Add Onions and garlic and cook until onions
are tender and golden brown, stirring frequently,
about 30 minutes.
Add 3 cups chicken stock, bread and bouget garni to
skillet and bring to a boil. Reduce heat and simmer
about 15 minutes. Remove bouget garni. Puree mixture
in small batches in blender. Transfer puree to heavy
large saucepan. Mix in cream. Stir over low heat
until heated through. Thin soup with added stock if
desired. Season with

—–

Chart House Mud Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Ice Cream
No-Bake Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 package Nabisco chocolate wafers
1/4 cup Butter — melted
1 quart Coffee ice cream
1 1/2 cups Fudge sauce

Crush wafers and add butter, mix well. Press into 9″ pie plate. Cover with soft
coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge
sauce (it helps to place in freezer for a time to make spreading easier). Store
in freezer approximately 10 hours.

Presentation: Slice mud pie into eight portions and serve on a chilled
dessert plate with a chilled fork.
Top with whipped cream and slivered almonds.

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Onion Rings

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large Yellow onions
1 quart Buttermilk
2 cups Unsalted cracker meal
2 cups All-purpose flour
Oil for deep-frying

Slice the onions and make rings approx. 1/2 inch in width.

Dip into buttermilk, then coat with the flour. Dip into buttermilk
again, then coat with the unsalted cracker meal.

(works best if you use the “wet hand, dry hand” method)
Place rings onto wax paper. Separate layers with additional sheets of

wax paper.

Best if allowed to refrigerate overnight to allow batter to “set”.

Deep fry until golden-brown. Salt if desired at serving time.

Enjoy! – Jeff Duke

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COLUMELLA SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head iceberg or romaine
Lettuce
1/2 ts Savory
2 ts Mint
2 ts Fresh rue, chopped (opt.)
2 ts Fresh coriander, chopped
(opt.)
2 tb Parsley, chopped
4 Green onions, trimmed and
Chopped
1/2 ts Thyme
3/4 c Feta cheese, crumbled
1/4 ts Ground pepper
1/4 c Vinegar
1/4 c Olive oil
3/4 c Walnuts, chopped

1) Wash and dry the lettuce leaves; cut or tear
into bite-size pieces and place into a salad bowl. Add
the remaining ingredients and toss lightly.

NOTE: Lightly toasted sesame seeds may be substituted
for the walnuts. To make moretum more authentically,
use only two lettuce leaves; place them and the
remaining green ingredients into a blender and blend
well. Transfer to a mixing bowl, and add the cheese
and ground pepper. Form into a ball. Add the vinegar
and oil in sparing amounts.

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Best of the West Cookies

Recipe By : Alaska Sightseeing/Cruise west
Serving Size : 8 Preparation Time :0:30
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup oil
1 cup rolled oats
1 cup corn flakes — crushed
1/2 cup coconut — shredded
1/2 cup pecans — chopped
3 1/2 cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

Preheat oven 325 degrees. Cream together butter and sugars until light and
fluffy. Add egg, mixing well, then salad oil, mixing well. Add oats, cornflake,
coconut, and nuts, stirring well. Then add flour, soda, and salt. Place
parchment paper on sheet pan, scoop cookies to be size of walnuts, place on
pan. Flatten with a fork dipped in water. Bake for 12 minutes, or until lightly
golden brown.
Allow to cool for a few minutes before removing from pan. Make 4 dozen cookies.

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SOUP AU PISTOU

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Sorted uncooked red kidney
-beans, rinsed
1 oz Sorted uncooked great
-northern beans, rinsed
2 qt Water
1/2 c Each diced onion and sliced
-celery
6 oz Pared potato, 1/4-inch cubes
4 sm Plum tomatoes, peeled,
-seeded, diced
3/4 c Each sliced carrots and
-zucchini
1/2 c Diagonally sliced green
-beans
2 tb Tomato paste
2 Bay leaves
1 d Pepper
3 oz Uncooked small macaroni
-(ditalini, elbows)
PISTOU:
1 c Fresh basil leaves
1 tb Hot water
4 ts Olive oil
2 Garlic cloves, minced
1 oz Grated Parmesan cheese

SOUP:

SOUP: In 4-quart saucepan combine beans; add water
and bring to a boil. Reduce heat to low , add onion
and celery, and simmer for 30 minutes. Add remaining
ingredients for soup except macaroni and simmer until
vegetables and beans are tender, about 45 to 60
minutes. Add macaroni, stir, and cook for about 5
minutes.

PISTOU: While macaroni is cooking, combine all
ingredients for pistou except cheese in blender
container. Process until smooth, scraping down sides
of container as necessary. Transfer to small bowl and
stir in cheese.

TO SERVE: Remove and discard bay leaves from soup.
Spoon pistou evenly into 8 soup bowls, then ladle soup
evenly over pistou. Serve immediately.

Makes 8 servings of 1 cup each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Title: Almond-topped Pear Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings

3 tb Cornstarch
1/8 ts Salt
2 tb Butter Or Regular Margarine
1/2 ts Lemon Rind; Grated
4 Pears; Medium, *
1/4 ts Ginger; Ground
1/2 c Dark Corn Syrup; Karo
1 ts Lemon Juice
1 Unbaked 9-inch Pie Shell

MMMMM———————–ALMOND TOPPING—————————-
1 c Unbleached Flour
1/4 ts Ginger; Ground
1/2 c Almonds; Coarsely Chopped
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine

* The pears should be pared and thinly sliced. There should be
about 4
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the cornstarch, ginger and salt in a large bowl. Add the
corn syrup, melted butter, lemon juice and lemon rind, stirring until
smooth. Add the pears and toss until well coated with the corn syrup
mixture. Arrange the mixture into the unbaked pie shell. Prepare the
Almond Topping and sprinkle over the pears. Bake in a preheated 400
degree F. oven for 15 minutes, then reduce the heat to 350 degrees F.
and bake an additional 30 minutes or until the topping and crust are
golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the
flour, brown sugar, and ginger in a bowl. Cut in the butter, using a
pastry blender, until crumbly. Stir in the almonds.

MMMMM

Subject: sweet tooth recipe

OAT COOKIES

Ingredients:
2 1/3 Cup Wholewheat Flour
1 Cup Brown Sugar
2 Cups Oats (Oat Flour or Blended Oats)
1 Tsp Baking Soda
1 Tsp Baking Powder
To Taste Cinnamon
To Taste Cloves
To Taste Nutmeg
To Taste Allspice
1 Tsp Vanilla
************** *************
Option A Option B
4 egg whites (2 egg beaters) 2 egg whites (1 egg beater)
2 TBLS Skim Milk 1/3 Cup Molasses
1/2 Cup Molassess 2/3 Cup Applesauce
**************** ****************
# 1/2 Cup Honey

Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine
the wet and the dry ingredients. If batter is too dry (it should be
moist and pliable) add up to 1/2 cup honey. Refrigerate until the
batter is cold. Bake in a 300-325 degreeoven. Lightly spray pans
with pam or use baker liner sheets. Cook until crispy looking. Note
this is very important because the cookies will continue to get moist
the longer you keep them. You can add your favorite dried fruit to
the cookies for additional taste. Good luck and good eating and if
you have any questions (no flames accepted *grin*) feel free to
contact me.