Title: Cheese Puff Muffins
Categories: Muffins
Yield: 1 servings

1 c Shortening *
2 c Boiling water
1 c Sifted flour
1 ts Baking powder **
1 ts Salt
1/8 ts Cayenne
=( i never use it)
1 c Grated cheese
= (it calls for american
=i use cheddar)
4 Eggs

* (I use margarine or butter) **request RUMFORD BAKING
POWDER)Heat shortening and water to boiling point. Sift
flour, baking powder, salt and cayenne together and pour
into liquid mixture. Stir vigorously until the mixture
clings together in a mass and leaves the sides of the pan.
Beat in the cheese. Drop in unbeaten eggs one at a time,
beating after each addition until mixture is smooth. Drop
by teaspoons onto a greased (or sprayed)baking sheet. Bake
in a moderate oven 375 – 35 minutes.JM.

After baking these many times I have found that they are
wonderful having been baked only 30 mins. They have a more
soft cheesey taste-but are wonderful browned also.
Wonderful with tomatoe or cheese soup.
IRA DENNIS (LVFG53A). These are from my Grandmother’s old
RUMFORD BAKING POWDER cookbook. They were called Cheese
Puff Muffins-but are really more of a cheese biscuit.

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HAM CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn 17 oz each Creamed Corn
1 1/2 c 8 oz Chopped Ham,cooked
1 1/2 c Milk
1 c Cheddar Cheese,grated
1 tb Instant Minced Onions
1/4 ts Salt
1/4 ts Pepper
Parsley,chopped

In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all
through very good and slowly, stirring often. Best use the microwave.
Garnish with the parsley and serve. Collected from a magazine by Brigitte
Sealing, Cyberealm BBS Watertown NY 315-786-1120

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Sesame Wonton Chips

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Snacks Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Woodward
24 Wonton wrappers — cut in half

2 teaspoons Sesame oil
Salt

Arrange wrappers in single layer on lightly oiled baking sheets. Use finger
or very small supple brush to coat surface of wrappers with sesame oil.
Season to taste with salt. Bake at 375~ until deeply browned, about 8 to 10
mins. Let cool completely. May be made several days ahead and stored at
room temp in airtight container.

Source: Bradenton Herald, 8/24/95

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Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

CREAMY COLESLAW

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Mayonnaise
3 tb Sugar
1 1/2 tb White wine vinegar
1/3 c Oil
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Dry mustard
1/8 ts Celery salt
1 d Black pepper
1 tb Lemon juice
1/2 c Half and half
1/4 ts Salt
1 lg Cabbage head
-very finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add garlic and onion powders,
mustard, celery salt, pepper, lemon juice, half and half and salt. Stir
until smooth. Pour over cabbage in large bowl and toss until cabbage is
well coated.

Created by: The Original Pantry, Los Angeles

(C) 1992 The Los Angeles Times

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SHARP CHEDDAR CHEESE SPREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spreads
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Cream cheese — softened
1 1/2 qt Chef-Mate Sharp Cheddar
– Cheese Sauce — unheated
4 oz Pimentos — drained, chopped
– optional
1 oz Green onions — finely chopped
– optional

1. Beat cream cheese in 20-quart mixer bowl on medium speed until
smooth and creamy, about 5 minutes, scraping bottom and side of bowl
occasionally. 2. Add Cheese Sauce. Continue beating until well
blended, additional 5 minutes. Chill. Serve with crackers.

Note: This may be served as a dip if desired. Serve with fresh
vegetables, potato chips or crackers. May be kept in refrigerator 3-4
days.

Makes 12 one cup portions (one portion serves 3-4)

Source: Carnation Company

Title: Gazpacho
Categories: Soups/stews, Appetizers, Londontowne
Yield: 4 servings

1 ea Clove garlic, peeled 1/4 ts Pepper
1 ea Slim cucumber, peeled/cut 1/2 ea Small onion, peeled/sliced
4 ea Ripe tomatos cut in eighths 2 tb Olive oil
1/2 ea Green pepper, seeded/sliced 3 tb Wine vinegar
1 ts Salt 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatoes, croutons.
Mrs. Harold T. Cook

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PIZZA BY THE FOOT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Mild italian sausage
1/2 P water
1 Loaf (1 lb.) unslice
15 pizza sauce — ¥
1 P. italian seasoning
1/2 P. garlic powder
1/4 Shredded provalone c
2 Ps (8 oz.) shredded mo

Place sausage and water in shallow pan.Cover and bring to boil.
Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into
1/4″ slices.Slice bread in half lengthwise and lay cut side up on cookie
sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on
each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350
degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6
servings.

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Title: Vegetable Burger Soup
Categories: soups
Yield: 1 servings

1/2 lb ground beef
2 c water
1 cn (16-oz) stewed tomatos
1 cn (8-oz) tomato sauce
1 pk (10-oz) frozen mixed
1 vegetables
1/4 c dry onion soup mix
1 ts sugar

In large saucepan, brown ground beef. Drain off excess fat. Stir in water,
stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring
to boiling. Cook and simmer 20 minutes.

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Title: MANDARIN PANCAKES (DOILIES)
Categories: Chinese, Pancakes
Yield: 1 servings

2 c All purpose flour
1 c Boiling water
Sesame oil

Place flour in a mixing bowl. Gradually stir in
boiling water, mixing with a wooden spoon. When it is
cool enough to handle, knead with your hands until it
is smooth and elastic, adding a little more flour if
necessary. Cover dough with a damp dish towel and let
it rest for 30 minutes. Roll dough out on a lightly
floured surface to a 1/4 " thickness. Use a 3 inch
round cookie cutter to cut the dough, rerolling it
until all of the dough has been used. Smear sesame
oil over one side of each 3 inch circle of dough. Put
two circles together with the sesame-oiled sides
touching. Now roll out the dough circles until they
are about 6 inches in diameter, turning as you roll so
they keep a round shape. Cover the pancakes with a
damp towel until you are ready to cook them. Use an
ungreased heavy skillet over low heat and roast one
side of the pancake until it bubbles slightly (about 1
minute). Do not brown. Turn over and roast the other
side. Remove from the skillet and when cool enough to
handle pull the two pancakes apart. Wrap the pancakes
in foil and refrigerate. To Reheat: Fold each pancake
into quarters and place in a steamer. Steam for 5
minutes. Note: Another method is to place folded
pancakes on top of rice that has just been cooked.
The heat and steam from the rice will reheat them.
From: The Chinese Menu Cookbook Shared By: Pat Stockett

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Title: Peanut Fudge Sauce
Categories: Sauces, Desserts, Microwave
Yield: 16 servings

6 oz Semisweet chocolate chips
3/4 c Evaporated milk
1/2 c Creamy peanut butter
1/2 c Marshmallow creme

In microwavable container, microwave chocolate chips on High 100% power 1
minute; stir. Microwave on High 1 minute longer. Stir until chocolate is
smooth. Add milk, peanut butter and marshmallow creme. Beat until blended.
Serve on cake or ice cream. Source: Woman’s Day Meals in Minutes. Typed in
MMFormat by Cindy Hartlin.

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