Chocolate Chip Cream Cheese Cookies

1/4 c. margarine; softened
1 (8 oz) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. (2 layer) white cake mix
1 (8 oz) pkg. choc. chips
1/4 c. ground nuts

Cream margarine and cheese until light and fluffy. Beat in egg and
vanilla and half of cake mix until smooth. Stir in remaining cake
mix. Add chips and nuts. Bake at 375 for 10 to 12 minutes.

Title: CAKE MIX PEANUT BUTTER COOKIES
Categories: Cookies, Cakes
Yield: 36 servings

1 ea Yellow or White Cake Mix
1 c Peanut butter
1/2 c Oil (1/3 c works okay)
2 tb Water
2 ea Eggs

Mix well by hand. Drop by teaspoon 1 inch apart on an
ungreased cooky sheet. Criss cross with a fork dipped
in water. Bake 12 to 15 minutes at 350~. Remove
immediately. Makes 3 to 4 dozen.

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Title: “LOS VENGANZA DEL ALMO” CHILI
Categories: Chili, Wp
Servings: 4

1 tb Oregano
2 tb Paprika
2 tb MSG (monosodium glutamate)
11 tb Gebhardt’s Chili powder
4 tb Cumin
4 tb Beef bouillon
(instant, crushed)
36 oz Old Milwaukee beer
2 lb Pork, cubed (thick
Butterfly pork chops)
2 lb Chuck beef, cut into cubes
6 lb Ground rump
4 Large onions,
Finely chopped
10 Cloves garlic,
Finely chopped
1/2 c Wesson oil or kidney suet
1 ts Mole (powdered),
Also called mole poblano
1 tb Sugar
2 ts Coriander seed (from Chinese
Parsley, cilantro)
1 ts Louisiana Red Hot Sauce
(Durkee’s)
8 oz Tomato sauce
1 tb Masa Harina flour
Salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

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Dundee Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
6 oz Caster Sugar
6 oz Butter or Margarine
4 Eggs
4 oz Currants
4 oz Raisins
4 oz Suiltanas
2 oz Candied Peel
1 oz Ground Almonds
1 t Mixed Spices
1 t Baking Powder
1/2 ts Salt
1 oz Split Blanched Almonds

: Set oven to 325F/Gas 3. Grease an 8 inch round
cake tin and line with greaseproof paper. Cream the
fat and sugar in a bowl. Sift the flour, salt and
spices together. Add the baking powder to the last of
the flour. Stir in the ground almonds. Add the fruit
peel. Gentley Mix. Put into the tin. Arrange the split
almonds evenly on the top of the cake. Bake for about
2 hours. After the first hour, if the top is browning
too quickly cover with greasproof paper. Allow the
cake to cool slightly in the tin before turning on to
a wire rack. The cake will keep for several weeks if
wrapped in kitchen foil. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

– – – – – – – – – – – – – – – – – –

GINGERY CARROT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-FHMN87A
1 1/4 c Water
1 pk Yeast
3 1/2 c Whole wheat flour
2 tb Cashews
1 1/4 ts Freshly grated ginger root
1 1/4 ts Salt
1 1/4 c Grated carrots

Put in the bread machine in the manufacturers specified order. Let the
machine do its magic on white bread cycle.

– – – – – – – – – – – – – – – – – –

Title: Tropical Fruit, Shrimp Pasta Salad *
Categories: Salads, Fruits, Pasta, Shrimp
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
6 oz Springs pasta
2 1/2 lb Shrimp; cooked
1 Mango
1 Papaya
20 oz Pineapple chunks; drained,
– unsweetened
11 oz Mandarin segments; drained
3 Green onions

————————-DRESSING————————-
1/2 c Cream
3 tb Coconut milk
1 1/2 tb Mayonnaise
1 tb Ginger; freshly grated
1 tb Lime juice

Add pasta to a large pan of rapidly boiling water;
boil, uncovered for 10 minutes or until tender; drain
and cool. Peel amngo and papaya and chop into chunks.
Combine shrimp, all the fruits and the dressing in a
bowl. Combine pasta and onions, place on serving
plates, and top with salad mixture.
Dressing; Combine all ingredients thoroughly.

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SAUSAGE AND APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Sausage
2 Apples
2 Potatoes
1/4 ts Salt
1/2 tb Flour
1 tb Sugar
1/2 tb -Sausage drippings

Preheat oven to 375. Pare and slice apples and potatoes. Slice
sausage. Fry sausage, save drippings. Combine salt, flour, and
sugar. Arrange sausage, apples, and potatoes in layers in casserole.
Sprinkle some flour mixture over each layer. Top with layer of
sausage. Sprinkle casserole with sausage drippings. Cover tightly.
Bake for 1 hour.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Mint Baked Alaska
Categories: Mint, Chocolate, Desserts
Yield: 12 servings

MMMMM—————————CRUST——————————–
1 1/2 c Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs

MMMMM————————–FILLING——————————-
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened

MMMMM————————–MERINGUE——————————-
4 Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
tartar; beat until soft peaks form. Gradually add sugar, beat until
stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
minutes or until lightly browned. Serve IMMEDIATELY !

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Title: CHERRIES JUBILEE – GLORIOUS LIQUEURS
Categories: Desserts
Yield: 6 servings

1 cn (30oz) pitted sweet
Cherries
Freshly squeezed orange
Juice
2 tb Sugar
1 1/2 tb Cornstarch
2 ts Grated orange peel
1/2 c Orange and/or cherry
Liqueur
1 qt Vanilla or burgundy cherry
Ice cream

Drain cherry liquid; add orange juice to measure 1 1/2 cups.

Combine sugar and cornstarch in chafing dish or skillet. Stir in the
liquid to make a smooth sauce. Cook until thickened and bubbly, about
1 minute. Add cherries and lemon peel; heat until warm.

Heat liqueur (s). Pour over cherries; do not stir. Carefully light the
dessert, spoon flaming sauce over cherries until the flames subside.
Spoon cherries and sauce around individual servings of ice cream,
serve at once.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..

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Title: ( Bread Mix )
Categories: Breadmaker, Mixes, Breads, Tested
Yield: 1 servings

-JOY QUIRK (HFTC65A)
20 c Bread flour; (5 lbs)
1 1/4 c Sugar
4 ts Salt
1 c Instant nonfat dry milk.

I have my own homemade “best bread mix”. After the initial mixing
which only takes a few minutes, the rest is as easy as the store
bought.

Combine all ingredients in a large bowl. Stir together to distribute
evenly. Put in a large airtight container. Label. Store in a cool,
dry place. Use within 6 to 8 months. Makes about 22 cups of mix.

Formatted by Elaine Radis BGMB90B; JUNE, 1993

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