Title: Pink Tartar Sauce
Categories: Low-cal, Sauces
Yield: 8 servings

1/2 c Mayonanaise
1 T Hamburger relish
1 t Dijon-style mustard, grainy
1 t Lemon juice

* Hamburger relish gives this creamy, flavorful sauce its pretty pink
color
~———————————————————————
~— PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg
Sodium In small serving bowl, combine all ingredients. Chill until
ready to serve

MMMMM

Baked Ham

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Ham,whole (16-18lb)

5 c Water

1/2 c Cider vinegar

2 Celery ribs

2 Bay leaves

1 ts Thyme

6 Cloves,whole

6 Allspice,whole

2 Garlic cloves,chopped

1 Onion,small,chopped

2 c Brown sugar,light,firm pack

Pineapple slices,canned

Cloves

Watercress

Sprigs of parsley

1. Put ham in roasting pan.

2. Combine water, vinegar, celery, bay leaves, thyme, cloves, allspice,

garlic and onion; pour over ham.

3. Bake in preheated 350’F. oven 3 1/2 to 4 hours, basting once every

hour.

4. Remove from oven; cool and remove skin.

5. Sprinkle with brown sugar; decorate with pineapple rings and stud with

cloves.

6. Bake in 300’F. oven until sugar browns and dries.

7. Garnish with watercress or parsley and serve.

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Title: SLICE AND BAKE SUGAR COOKIES
Categories: Desserts
Yield: 72 servings

2 c Margarine, softened
2 c Granulated sugar
3 Whole smilin’ eggs
2 Teaspoons vanilla extract
1 Teaspoon lemon extract
6 c All-purpose flour
1 Teaspoon baking soda

BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF
DESIRED COOKIE MIX: Cut four 14X12-inch pieces of
waxed paper or plastic wrap; set aside. In a large
bowl, cream margarine sugar. Beat in eggs, vanilla
and lemon extract until light fluffy. In a large
bowl, combien flour and baking soda. Gradually stir
flour mixture into egg mixture until blended. Divide
dough into 4 equal pieces. Shape each piece into an
8-to10-inch roll. Wrap each roll in 1 piece of waxed
paper or wrap. Place wrapped rolls in a plactic
freezer container w/a tight fitt- ing lid, or wrap
air-tight in a 14×12 piece of heavy duty foil; label.
Store in freezer. Use within 6 months. YIELD: 12
dozen cookies. TO BAKE: Preheat oven to 350F.
Lightly grease 2 large baking sheets. Cut forzen
dough into 1/4-in slices. Place on baking sheets
1/2-in apart, 8 to 10 min. or until edges get slightly
brown. YIELD: 36 cookies. SOURCE: MORE MAKE-A-MIX

—–

TANGERINE-BERRY SALADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Banana
1/2 c Sour cream or plain yogurt
2 Tangerines
1 c Blackberries
1/2 c Blueberries

Slice banana into blender or food processor. Add sour cream. Cover and
blend on high speed, or process, about 1 minute or until smooth. Cut
tangerines crosswise into 1/4-inch slices. Spoon about 1/4 cup banana
mixture on individual serving plates. Top with tangerine slices,
blackberries and blueberries. 4 SERVINGS; 130 CALORIES PER SERVING.

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Title: SMOKEHOUSE CHILI
Categories: Chili, Tex-mex, Main dish
Yield: 12 servings

3 1/2 lb Flank steak
2 Med. onions coarsely chopped
2 c Tomatos stewed chopped
1 c Tomato paste
1 tb Liquid Smoke
1/4 c Bullseye Barbecue Sauce
24 oz Beer
6 Jalapenos peppers seeded
– chopped
3 Garlic cloves minced
1 c Bell pepper diced
3 tb Chili powder
5 tb Cumin
3 tb Masa Harina
4 c Tomato sauce
Salt as needed
2 ts Back pepper

Cut meat into small cubes approx. 3/8″ in size. Brown
meat, onions, Bell pepper, and garlic in a heavy
skillet. Put the beer into alarge pot and bring to a
slow boil. Boil for 10 minutes then add the tomato
sauce, the stewed tomatos, the meat onion/pepper
mixture, the Jalapenos, the barbecue sauce, and the
Liquid Smoke. Reduce heat to Medium and cook for 1/2
hour. Stir every few minutes. Add 2 T of the cumin,
salt, pepper, Tabasco sauce. Cook for 1/2 hour more.
At this point add the tomato paste, masa harina, and
continue cooking for 15 minutes. Add the remaining
cumin and cook for 10 minutes more. Origin: Jerry
“Flash” Gordon, Ormond Beach-Florida, circa 1988

—–

HAMBURG PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 c Minced onion
1/2 ts Salt
1 c Cheddar cheese grated
1 c Milk
1/2 c Biscuit mix
2 ea Eggs

cook hamburger and onion to-gether, drain off fat,add
the salt and stir well, put in greased 9 inch pan and
sprinkle cheese on top. Mix the eggs milk and biscuit
to-gether well and pour over above mixture, bake in
400 oven 25 minutes.

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Title: Chocolate Mint Cookies
Categories: Cookies, Chocolate, Snacks
Yield: 12 servings

1 1/2 c Mint chocolate chips; *
1 c Flour; unbleached
3/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/4 c Butter; softened
6 tb Sugar
1/2 ts Vanilla extract
1 Egg; large
Mmmmm—————
————-glaze—– — ¥
1 c Mint chocolate chips; *
1/4 c Vegetable shortening
3 tb Corn syrup
2 1/4 ts ; water

* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
chips; divided into 1 cup and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate
chips; stir until smooth. Set aside. In a small bowl, combine the flour,
baking powder, baking soda, and salt; set aside. In a large bowl,
combine butter, sugar and vanilla extract; beat until creamy. Beat in
egg; blend in melted chips. Gradually beat in the flour mixture. Shape
dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat
oven to 350 degrees F. On a lightly floured board, roll dough to
1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining
dough and cut out cookies again. Place on ungreased cookie sheets. Bake
at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks.
GLAZE: Combine over hot (not boiling)water the remaining mint chocolate
chips, vegetable shortening, corn syrup, and water; stir until morsels
are melted and mixture is smooth. Remove from heat but keep mixture over
hot water. Dip 1/2 of each cookie into glaze; shake off any excess
glaze. Place cookies on waxed paper line cookie sheets. Chill until
glaze sets (about 10 minutes). Keep refrigerated until ready to use.

—–

Pizza Hat Sauce and Toppings

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Copycats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VAN GEFFEN VGHC42A
1 10 1/2 Ounce tomato soup
1 Tablespoon Dry oregano leaves
1/2 Teaspoon Garlic salt
TOPPINGS
8 Ounces Mozzarella — shred
8 Ounces Meunster — shred
1/3 Cup Parmesan — grate
8 Ounces Pepperoni — slice thin
1 8 Ounces Can mushrooms — drain

Source: Gloria Pitzer’s Secret Fast Food Recipes
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Senate Bean Soup

Recipe By : Mrs. Joseph R. Goodwin
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Dried White Beans — washed drained
1 Lg Smoked Ham Hock
3 Potatoes — * see note
2 Med Yellow Onions — chopped
1 C Diced Celery
1/2 Tsp Garlic Salt
Salt And Pepper — to taste

*Cooked and mashed with milk butter.

Cover beans with water; bring to a boil and boil for 2 minutes. Remove
from heat and cover pan; let it stand for 1 hour. Drain beans and measure
liquid. Add enough water to beans and liquid to make 3 quarts. Bring to a
boil again and simmer covered, for 2 hours or until beans begin to mush.
Add remaining ingredients, except salt and pepper, and simmer, covered, for
1 more hors. Remove ham hock. Season to taste.

Makes about 2½ quarts

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Fetuccine Primavera with Toasted Almonds

Recipe By : mcrae@cs.ubc.ca (Valerie McRae)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups broccoli florets
2 cups cauliflower florets
1 cup asparagus or green bean pieces
1 pound fresh fettuccine
1/4 cup olive oil (less)
1 onion, chopped
1 carrot, chopped
1 small sweet red pepper — chopped
4 cloves garlic chopped
1/2 cup vegtable stock or water
2 tablespoons chopped fresh basil (or dried)
1/4 teaspoon pepper
1/2 cup Parmesean cheese
1/2 cup toasted silvered almonds

Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. Meanwhile in large saucepan of boiling salted water, cook
fresh fettuccine for 5 – 7 minutes, (if using dried 12 – 15 minutes) or
until tender but firm. Drain well.

Meanwhile, in large skillet, heat oil over medium-high heat; saute onion
for 3-5 minutes or until golden brown. Add carrot, red pepper and garlic;
saute for 2-3 minutes or until vegetables are tender-crisp. Add to drained
pasta along with broccoli mixture, stock, basil and pepper. Toss with
Parmesean. Arrange on serving platter, sprinkle with almonds.

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