Title: R-MM-IMPOSSIBLE PECAN PIE
Categories: Desserts, Pies
Yield: 6 servings

4 x Eggs
3/4 c Sugar
4 tb Butter
2 c Milk
1/2 c Bisquick
1 c Pecans

Grease 10″ pie plate. Beat all ingredients (except
pecans) in blender until smooth. Add pecans. Bake in
350~ oven for 45 minutes.

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SCOTTISH PRIDE CUP CAKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 1/2 c Sugar
3 ts Baking powder
1/2 c Butter soft unsalted
3 Eggs
1 c Milk
2 ts Vanilla
1/4 c Marmalade orange
2 Chocolate semi-sweet — melte
2 ts Coffee strong and cold

TO MAKE THE BASIC CAKE BATTER:
1.Preheat oven to 375* degrees and flour 28 to 30
muffin cups and line with paper.
2.In a large mixer bowl, stir together flour, sugar
and baking powder. Mix well.
3.Add very soft butter, eggs, milk and vanilla. Beat
at low speed of electric mixer 1 minute to blend,
scrapping sides of bowl. Beat 3 minutes until smooth.
TO MAKE MARMALADE CAKES.
1.Divide batter in half.
2. Stir marmalade into half of the batter.Spoon into
the muffin cups filling half full.
TO MAKE CHOCOLATE CAKES.
1. Beat chocolate and 2 T of strong coffee into
remaining half of batter at medium speed until blended.
2. Spoon batter into muffin cups.
TO BAKE ALL CUP CAKES:
1. Bake at 375* for 18 to 20 minutes until done.
2.Cool on rack.

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HEART OF ROMAINE AND WATERCRESS WITH BASIL ANCHOVY SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Basil Anchovy Sauce
2 Heads Belgian endive
– washed and dried
2 Hearts of romaine
– split in half
2 bn Watercress
4 Cherry tomatoes — quartered,
– and seeds removed

On each individual salad plate pour an equal amount of the Basil Anchovy
Sauce. Spread it around evenly. Place 4 endive spears on the plate so that
they are facing in the same direction. Place one of the halved hearts of
romaine on top of the endive spears, so that their tips are showing. Place
the watercress at the stem end of the romaine. Place the tomato quarters on
the romaine.

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SPINACH ROMAN STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Washed spinach
1/2 ts Salt
2 tb Lard or bacon drippings
1/2 ts Pepper
1 tb Shelled pine nuts
1 tb Raisins

Cook Spinach in 1 cup water, 5 minutes and drain well. Melt leaf lard or
drippings in saucepan, add spinach, salt and pepper and cook 5 minutes
longer. Add nuts and raisins and serve. Serves 4.

From: The Talisman Italian Cook Book Shared By: Pat Stockett

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Title: Confetti Salad
Categories: Salads, Vegetables, Apples
Yield: 6 servings

3 tb Lemon juice
2 tb Cider
1/2 ts Salt
3 Granny Smith apples
2 c Carrots; finely shredded
1 Sweet red pepper; fine chop
1 tb Scallion greens; minced
Sugar; to taste (opt)

Combine lemon juice, cider and salt in a non-reactive bowl.Peel an
apple and grate it into the bowl,using the graters large holes so you
get shreds rather than pulp.Discard core.Stir to coat shreds with the
dressing so they don’t brown,then repeat with the remaining apples..
Toss the carrots,red pepper and chives.The salad tends to clump,so a
large fork works better than a spoon.Let it sit for 10 minutes or so
to develop flavor,then add sugar to taste.The amount needed will not
be constant,since carrots and apples both vary greatly in
sweetness.Makes 6 to 8 servings..

MMMMM

PASTA E FAGIOLI (MACARONI AND BEANS)

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Legumes Low-Fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion
2 cloves garlic — (or to taste)
1 tablespoon basil
1 tablespoon oregano
balsamic vinegar
5 cups water — or more
2 large veggie bouillion cubes
2 cups navy beans, cooked — or other beans
15 oz tomatoes, canned — drained and diced
handful FRESH parsley — chopped
1 1/2 cups pasta — cooked

Finely chop the onions and garlic. Saute them along with the basil and
oregano in the vinegar until very soft. Meanwhile, in a large pot put
the water, buollion, beans, tomatoes, and parsley and heat up. When the
onions and garlic are done, add them to the rest of the soup. Let this
simmer for about 30-45 minutes. Then add the macaroni and let this
mixture simmer for another 10-15 minutes.

Serve with a sprinkle of good quality grated parmesan on top if desired.

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Eggs Hussarde No. 2548 Yields 4 Servings

8 Slices Smoked Ham 8 Eggs, Poached, Trimmed
2 LARGE Tomatoes, Sliced Kept Warm
4 English Muffins, Split 1 Cup Sauce Hollandaise
Toasted – Paprika
1 Cup Sauce Marchand de Vin

Grill the ham slices and the tomatoes in a large skillet until very hot.
Place a round of ham and a tomato slice on each half English Muffin.
Spoon a little Sauce Marchand de Vin over each.
Top with a poached egg.
Spoon Sauce Hollandaise over.
Garnish with paprika.

Title: Yorkshire Pudding
Categories: Breads Londontowne
Servings: 2

2 ea Eggs 1 1/2 c Flour
1 x Salt, pinch 1 x Milk
2 T Beef fat

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk
a little at a time until smooth. Add more milk to make a batter like a
rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat
in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in
425 degree oven. The PERFECT accompaniment to Rib Roast!

Mrs. William McG. Harlow

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Title: 7th Inning Hot Dogs
Categories: Kids, Appetizers
Yield: 16 Servings

2 8 oz. cans refrigerated
-crescent dinner rolls
8 Cheese-filled or regular
-wieners, cut in half

Heat oven to 375F. Separate dough into 8 rectangles;
firmly press perforations to seal. Cut each rectangle
in half lenghwise. Place a wiener half lengthwise on
1 end of dough strip. Fold dough in half over wiener;
press short edges to seal, leaving sides open. Place
on ungreased cookie sheet. Bake at 375F for 11-13
minutes or until golden brown. Serve with ketchup,
mustard and pickle relish, if desired. Yield 16
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

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Mushroom and Ham Fettuccine

Recipe By : Akron Beacon Journal
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb fettucine
3 tablespoons butter
2 cups diced ham
2 cups thinly sliced mushrooms
1 cup heavy cream
1/2 cup grated Parmesan cheese
freshly ground black pepper

Cook fettucine according to package directions; drain and keep warm.
Meanwhile in a large skillet over medium heat, melt butter. Add ham and
mushrooms; cook, stirring frequently, about 5 minutes. Add cream,
increase heat to medium-high; boil 5-7 minutes or until mixture coats
back of spoon. Stir in half of the cheese. Add fettucine; toss to
combine. Sprinkle with pepper and remaining cheese.

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