Title: Scrambled Eggs Benedict
Categories: Main dish
Servings: 4

1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian
Bacon
4 ea Large Eggs 1/4 c Milk
2 T Chopped Green Peppers (Opt.) 1/8 t Salt
1 ea Dash Pepper 2 ea English Muffins, Split

* Sauce packet should weigh 1 1/4 ounces.
—————————————————————————

Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.

Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to
2 minutes.

Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper.
Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave
until eggs are set but still moist, 1 to 1 1/2 minutes.

Place muffins, cut sides up on serving plate. Top each with bacon slices
and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered
on high (100%) until hot, 1 to 1 1/2 minutes.

NOTE:
This recipe can be made with smoked ham slices instead of the Bacon.

—————————————————————————–

SYLVIA’S REALLY MOIST STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 c Bread cubes
1 c Oats, uncooked
2 ts Chili powder
2 ts Oregano leaves
2 ts Basil leaves
2 ts Thyme leaves
1 t Parsley
1/2 ts Sage, rubbed
1 Turkey
1/4 c Bacon drippings
1 Onions, chopped
2 c Butter
2 c Cornbread, crumbled
5 oz Sumflower seeds
4 c Water
2 Bay leaves
1 t Oregano leaves
1 t Thyme leaves
1 t Parsley

Use both flavored and plain breads in the stuffing.

Mix bread, oats, and seasonings in large bowl. Remove
neck and giblets from turkey; set aside.

Melt bacon grease in skillet. Cook onion until
tender, then WITHOUT DRAINING melt butter (NOT
margarine!) in onions and added to dry ingredients.
Mix very well. Stir in crumbled cornbread and
sunflower seeds, and stuff turkey. Bake breast side
down until done.

Boil neck and giblets in water with seasonings until
done (about 20 minutes). Discard neck and giblets.
Add strained broth to leftover uncooked stuffing.

When turkey is done, remove it from roasting pan and
add ALL drippings to uncooked stuffing. Uncooked
stuffing will be EXTREMELY wet. Preheat oven to 325,
spray casserole with Pam, fill with stuffing, and bake
covered for 30 minutes.

Posted on GEnie by THE.STEIGERS [Lost Sylvia], Nov 28,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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CREOLE CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs,beaten
1 1/2 c Milk
3/4 c Vegetable shortening,melted
2 tb Bell pepper,chopped
2 tb Onion,chopped
2 tb Pimiento,chopped
3/4 c American cheese,grated
3/4 c Cheddar cheese,milk,grated
2 1/2 c Flour,all-purpose
1 t Salt
2 tb Baking powder
2 tb Sugar
2 tb Cornmeal

1. Mix eggs, milk and shortening.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix (there will
be lumps).

4. Pour into greased muffin cups and bake in preheated
400’F. oven 25 to 30 minutes, or until done.

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No Bake Fudge Cookies

Serving Size : 48

2 cups Sugar
1/2 cup Milk
1/2 cup Butter or Margarine
***
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 tablespoons Cocoa Powder
1 teaspoon Vanilla

Boil first three ingredient for one minute, over medium heat in a large pan
(dutch oven size). Next, add peanut butter and cocoa and mix well with a
wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until
mixture will just hold it’s shape when dropped from a spoon. You may need
to increase the amount of oats by as much as 1/2 cup, depending one your
altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to
drop mixture onto cookie sheets which have been lined with waxed paper.
Cool before serving.

STRAWBERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Plain Yogurt
1 c Sliced fresh Strawberries
2 T Orange juice
1 T Honey

GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices
In food processor fitted with steel blade, blend ingredients.
Serve chilled. Add garnish to each serving.
VARIATIONS: – substitute white or red grape juice for orange juice
~ substitute apple juice for orange juice
~ serve in hollowed-out cantaloupe shells

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Impossible Lasagne Pie

Recipe By : Bisquick “No Time to Cook” Recipe booklet
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 teaspoon dried oregano
1/2 teaspoon dried basil
6 ounces tomato paste
1 cup shredded mozzarella cheese
1/4 cup cottage cheese
1/4 cup grated Parmesan cheese
1 cup milk
2/3 cup bisquick. baking mix
2 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Cook and
stir beef over medium heat until brown; drain. Stir in oregano, basil, tomato
paste and 1/2 cup of the mozzarella cheese. Layer cottage cheese and Parmesan
cheese in plate. Spoon beef mix- ture over top. Beat milk, baking mix, eggs,
salt and pepper until smooth, 15 seconds in blender on high or 1 minute with
hand heater. Pour into plate. Bake until knife inserted between center and edge
comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5
minutes. 6 to 8 servings. High Attitude (3500 to 6500 feet): No
adjustments are necessary.

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Title: Wildfowl Stock
Categories: Game, Poultry, Ceideburg 2
Yield: 3 quarts

3 qt Cold water
5 lb Game bird carcass, wings,
-legs, neck, other spare
-parts
2 Or 3 stalks wild celery,
-cut in chunks
1/2 c Wild onions, chopped
1/2 c Wild carrots, chopped
1 sm Bunch watercress

Place cold water in a soup pot. Place game bird pieces in cold
water. Soak for 1 hour. Add other ingredients. Do not stir. Soak
for 1 hour. Place pot, uncovered, at the back of a cook stove far
from the fire. On a conventional stove, place the pot on an asbestos
pad over very low heat.

Allow pot and it’s contents to warm very slowly. You need to draw as
much as possible out of the ingredients and into the stock. Skim off
scum as it rises. When the pot is uniformly warm, move it closer to
the fire (or increase the heat) and very slowly and carefully bring
the liquid to a simmer. Do not boil. Do not rush. Skim off all the
scum immediately, as it rises within the first 30 minutes of
simmering. After 30 minutes and after skimming, use a clean piece of
cheesecloth to wipe the pot at the level of the liquid.

Simmer very gently, uncovered, for at least 3 hours.

Taking great care not to disturb the ingredients, carefully ladle the
liquid through clean, moistened cheesecloth into a large screw-lid
jar. Do not pour the stock. Leave the unstrained stock uncovered
until cool. Cover cooled stock tightly and store in refrigerator. Do
not remove grease at this time.

Skim grease from stock. Reheat for use, or freeze.

This is from the cookbook on wild foods. I’ve copied as it’s written
because I found the style of writing and ingredients interesting. If
you try to use wild ingredients, be careful. I seem to remember that
both wild onions and wild carrots have close relatives that look much
the same but are toxic. Personally, I’d do my stalking at the
supermarket.

Posted by Stephen Ceideburg Feb 6 1990.

MMMMM

ROLLED SUGAR COOKIES

Recipe By : Country decorating ideas magazine — Spring 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Sugar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together margarine and sugar. Add egg, milk and vanilla; beat
well. Stir together the flour, baking powder and salt. Add to creamed
mixture and beat until well blended. Cover dough and chill for one hour.
On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut
into desired shapes with cookie cutters. Place cookies on an ungreased
cookie sheet. Bake at 375 for 10 to 12 minutes. Remove from cookie
sheet and cool cookies on a wire rack. Makes about 3 dozen cookies.
Posted by Ethel Snyder
Date Aug. 8, 1997

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Lobster-Shrimp Chowder

Recipe By : Mrs. Ralph C. Dusic, Jr.
Serving Size : 8 Preparation Time :0:00
Categories : Fish/Seafood Soups Stews
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Chopped Celery
2 Tbsp Onion — finely chopped
2 Tbsp Butter
1 Can Condensed Cream Of Shrimp Soup — undiluted
1 Can Cream Of Mushroom Soup — undiluted
1 Soup Can Milk
1 C Half And Half
1 5 Oz. Can Lobster
1/4 C Dry Sherry
1 tbsp Snipped Parsley

Cook celery and onion in butter until tender. Add soups, milk, and cream.
Stir in lobster, sherry, and parsley. Heat until very hot. Do not boil.

Serves 8

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

billspa@icanect.net

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PUSIT RELLENO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STUFFED CALAMARI—–
12 lg Squids
1/2 lb Ground pork
3 Green onions, finely sliced
1 Egg, beaten
Salt and pepper to taste
1 Garlic clove, minced
1 tb Vegetable oil
1 md Onion, chopped
1 md Tomato, chopped
1/2 Bay leaf
1 tb Soy sauce

Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside.
In a large bowl combine ground pork, green onions, beaten egg and a little
salt and pepper.
Stuff squid cavities with meat mixture. This is messy and slippery, don’t
over stuff the calamari as the stuffing will swell when cooking. A pastry
bag makes this easier to do.
Place a pan in a steamer and steam the calamari covered for 10-15 minutes,
or until filling is cooked. Drain liquid and set aside.
Prepare sauce while steaming calamari. In a skillet over medium heat,
saute garlic in oil until lightly browned. Add onion and stir for 1 minute.
Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato
pieces are soft.
Pour sauce on top of stuffed calamari. Serve with rice.
Note: I save the tentacles from the calamari and as a side dish stir fry
them with some shrimp and vegetables. I used the broth from steaming the
calamari as a liquid in this dish. This is NOT a good dish to serve to
people who don’t like calamari or are a bit squeamish.
Regular bananas can be used but they should be very firm and green.

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