Title: APPLE-CHEDDAR CRESCENT
Categories: Miamiherald, Desserts, Kids 3-5
Yield: 4 Servings

Refrigerated pie dough for
– 1 crust
Vegetable oil spray
Flour
1/4 c All-fruit apple spread
6 Apples (3 Granny Smith and
-3 Red Delicious)
1 c Shredded cheddar cheese
2 tb Melted butter

Preheat oven to 400 degrees. Lightly coat a baking
sheet with vegetable oil spray. On a lightly floured
surface, roll the dough into a 12-inch circle. Melt
the apple spread in the microwave (10 – 15 seconds on
high). Brush the melted spread onto the pie crust with
a pastry brush. Peel the apples if desired and chop
them coarsely. Scatter the apple spices over the pie
crust and then scatter on the cheese. Using a pizza
cutter, cut the pie crust into 8 wedges. Starting form
the wide end, roll up each wedge of crust. Place the
wedges on the prepared baking sheet and shape into
crescents. Brush with melted butter. Bake for about
15 minutes, until browned and bubbly.

Nutritional info per serving: 465 cal; 9.3g pro, 60g
carb, 22g fat (10.3%)

Source: Miami Herald, 9/7/95 format: 8/7/96, LIsa
Crawford

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KATHIE LEE GIFFORDS’ SPAGHETTI SAUCE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Sauces Pasta
Celebrity Misc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
2 pounds Ground chuck or turkey
1 large Onion — chop
1 tablespoon Garlic — mince
32 ounces Tomato sauce
1 large Can tomato paste
1 cup Dried parsley
1/2 teaspoon Oregano

Brown meat, onions and garlic in olive oil. Drain and add remaining
ingredients. Bring to a boil, reduce heat and simmer 1-1/2 hours. Source:
Live with Regis and Kathie Lee.

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TOMATO BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
2 lb Ripe tomatoes (or 2 15-oz
-cans), chopped
1 md Onion, thinly sliced
1 tb Butter
1 Bay leaf
1 tb Brown sugar, heaping
2 ts Finely chopped fresh basil
-(or 1 tsp dried)
2 Whole cloves
1 t Salt
1/2 ts Black pepper
1 pt Light cream
1 c Milk
6 lg Croutons, buttered
2 tb Chopped chives

Peel and seed tomatoes. Saute onion in butter and add
the chopped tomatoes. Add bay leaf, sugar, cloves,
salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25
minutes. Remove bay leaf and cloves and transfer
mixture to blender or food processor to puree. Strain.
Add cream and milk and heat through. Serve topped with
toasted buttered croutons. Sprinkle with chopped
chives.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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WHOLE WHEAT YOGURT BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Sugar
2 tb Sesame seeds
1/2 c Yogurt (4 1/2 oz)
1/2 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.

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Title: PESTO POTATO-SAUSAGE SALAD
Categories: Salads, Sausage
Yield: 8 servings

1 1/2 lb Red potatoes; small, halved
-or quartered if large
1 lb Smoked hot sausage or
-kielbasa
1 pt Cherry tomatoes; halved
2 tb Red-wine vinegar
1/3 c Prepared pesto

————————NUTRITIONAL INFORMATION/SERV————————
x 260 calories
x 8 g protein
x 25 g carbohydrate
x 15 g fat
x 23 mg cholesterol
x 524 mg sodium

1. In large skillet, combine potatoes with enough salted water to cover.
Heat to boiling; simmer until tender. about 12 minutes. Dain; place in
large bowl.

2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices.
In skillet used to cook potatoes, saute’ sausage over medium-heat until
browned, about 10 minutes. With slotted spoon, transfer to bowl with
potatoes; add tomatoes.

3. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper;
mix. Add to potato mixture; toss. Serve warm or at room temperature.

From: McCall’s August 1993 Happy Charring

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)

|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882 Reply-to: 0
Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
ALL Subject: RECIPE Flags:

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CORN MEAL MUFFINS (SELBY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Corn meal
1 1/4 c Flour
1/2 ts Salt
2 ts Baking powder
2 tb Sugar
2 Eggs
3/4 c Milk
2 tb Lard

Sift dry ingredients together in bowl, add milk and
melted lard and beat well. Bake 20 minutes in hot oven.

Note: Hot oven is 400 – 450 F.

Source: Mrs. Frank E. Selby, Poasttown Grange, Butler
County, OH

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Title: Mendenhall Sourdough Gingerbread
Categories: Desserts
Servings: 4

1 c Active Sourdough Starter 1/2 c Hot Water
1/2 c Molasses 1/2 t Salt
1 t Baking Soda 1/2 c Firmly Packed Brown Sugar
1 ea Large Egg 1 1/2 c Unbleached Flour
1 t Ginger 1 t Cinnamon
1/2 c Shortening

Cream brown sugar and shortening and beat. Then add molasses and egg,
beating continuously. Sift dry ingredients together and blend into hot
water. Then beat this mixture into creamed mixture. As the last step, add
the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375 degrees F for about 30 minutes or until done. Serve
with ice cream or whipped cream while still hot if possible.

—————————————————————————–

Title: SUGAR-COOKIE CUTOUTS
Categories: Cookies, Holiday
Yield: 72 servings

1 c Butter
1 c Granulated sugar
2 lg Eggs
1 ts Vanilla extract
3 3/4 c All-purpose flour
2 ts Baking powder
1/4 c Heavy (whipping) cream
1/3 c Red colored sugar
1/3 c Green colored sugar
White, green and/or yellow
-ready-to-pipe icing

1. Beat butter and sugar in a large bowl with electric
mixer until pale and fluffy. Beat in eggs and vanilla
until blended. With mixer on low speed, gradually beat
in flour, baking powder and cream until well blended.

2. Press dough together, then divide in half. Wrap
each half and chill 3 hours or until firm enough to
roll.

3. Heat oven to 350øF. Grease cookie sheet (s).

4. On lightly floured surface, roll 1 piece of dough
at a time (keep remainder refrigerated) to 1/4-inch
thickness. Cut in desired shapes with floured 3-inch
cookie cutters. Sprinkle each with 1/2 teaspoon
colored sugar. Place 1 inch apart on prepared cookie
sheet (s). Reroll scraps and chill.

5. Bake 14 minutes or just until bottoms and edges are
brown. Cool completely on cookie sheets on wire rack.
Repeat with remaining dough.

6. Decorate as you wish. let stand two hours until
icing sets. Store airtight up to 2 weeks or freeze.

Prep: 15 min. Chill: 3 hr. Bake: 14 min. per batch
Woman’s Day Incredible Cookies (11/23/93)

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SATAY BEEF – NUEA SATAY *

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Sirloin Or Flank Steak,
-Cut In Long Narrow Strips,
-1 Inch X 3 Inches Long
1/3 c Coconut Milk
2 tb Fresh Cilantro Leaves
3 tb Sugar
1 tb Yellow Curry Powder
1/3 c Fish Sauce (Nam Pla)
1 tb Oil

Satays are one of Thailand’s most popular appetizers.
~————————————————————————-
In a large bowl mix together all the ingredients for the marinade. Dip
each piece of meat in the sauce and set aside. Cover and leave in
refrigerator for 15 minutes. Weave each piece of meat onto an 8 inch skewer
lengthwise. Broil/grill for 5 minutes on each side or pan-fry. To pan-fry,
brush a large non-stick pan with cocomut milk or leftover marinade and
pan-fry meat for 2 to 3 minutes on each side. Brush meat with the sauce as
it is turned. Serve with peanut sauce (Nam Jim Satay).

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MORNING FRUIT SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 md Size ripe cantaloupe
2 Ripe kiwi fruit
1 pt Ripe strawberries
1/2 pt Fresh raspberries/
Blackberries
3 tb Chopped fresh mint
Plus 4 whole sprigs for
Garnish
1/4 c Fresh squeeze orange
Juice

Scoop out cantaloupe with melonballer and place balls in a bowl. You should
have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut
crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set
aside 4 of the most attractive strawberries for garnish. Hull and slice
enough strawberries lengthwise to make 1 cup, place in the bowl. Add
raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with
orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to
blend together. Divide salad among 4 bowls. Garnish each with a whole
strawberry and a sprig of mint.

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