Title: Cherry Cheesecake Squares
Categories: Desserts
Yield: 18 Servings

2 c Graham cracker crumbs
1 c Sugar, divided
14 c (1/2 stick) butter OR
Margarine, melted
3 pk Cream cheese, softened
1 ts Vanilla
2 Eggs
1 Can (20 oz) cherry pie-
Filling

Mix crumbs, 1/4 cup of the sugar and butter. Press
into 13 x 9 inch baking pan. Bake at 325F for 10
minutes. Mix cream cheese, remaining 3/4 cup sugar and
vanilla with electric mixer on medium speed until well
blended. Add eggs; mix just until blended. Pour over
crust. Bake at 325F for 35 minutes or until centre is
almost set. Cool. Refrigerate 3 hours or overnight.
Top with pie filling. Cut into squares. Garnish, if
desired. Makes 18 servings. Prep time: 20 minutes
plus refrigerating. Baking time: 35 minutes. ch

—–

Title: Cream Of Potato Soup (Instant)
Categories: cheese/eggs
Yield: 100 servings

2.50 ga water; warm
3.50 ga water
2.00 lb bacon; sliced fz
2.50 lb milk; dry non-fat l heat
4.00 lb potato inst gra #10
3.00 lb onions dry
1.00 tb pepper black 1 lb cn
5.00 oz salt table 5lb

1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING

UNTIL ONIONS ARE TENDER.

2. ADD PEPPER AND SALT; MIX WELL.

3. ADD WATER; BRING TO A BOIL.

4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. **DO

NOT BOIL AFTER MILK IS ADDED**

5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH.

6. SIMMER 5 MINUTES.

NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB

CHOPPED ONIONS.

2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

RECIPE NO. A-11.

3. IN STEP 3, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED.

Recipe Number: P01600

SERVING SIZE: 1 CUP (8 O

—–

ANNETTE FUNICELLOS’ CHOPPED LIVER *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———–PATTI –
VDRJ67A———————-
1 lb Chicken or calves liver
1 tb Chicken fat or peanut oil
2 sm Onions — chopped
2 Eggs — hard boiled, fine
chop
Salt pepper to taste

Bake chicken or calves liver until fairly well done.
Put through a meat grinder. Chop into a paste. Saute
onion in fat until brown. Add to liver paste. Add
hard-boiled eggs (finely chopped) to liver paste. Salt
and pepper to taste. Serve with toast rounds, thin
slices of rye bread, or potato chips.

– – – – – – – – – – – – – – – – – –

Title: Kashmiri Rogan Josh
Categories: Beef, Lamb, India
Yield: 6 servings

1 tb Whole fennel seeds
3 1/4 c Plain yoghurt
6 tb Vegetable oil
1 ea 3/4″ stick of cinnamon
1/2 ts Whole cloves
2 1/2 ts Salt
1 pn Asafetida
3 lb Cubed lamb
4 ts Paprika
1/2 ts Cayenne pepper
1 1/2 ts Dried ginger
3 2/3 c Water or beef broth
1/4 ts Garam masala

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it
with a fork until smooth and creamy. Heat the oil in a large pot over a
high flame. When hot, put in the cinnamon and cloves. A second later,
put in the ground asafetida. A second after that, put in all the meat and
the salt. Stir the meat an cook, still on a high flame for about 5
minutes. Now put in the paprika and cayenne and give the meat a good stir.
Slowly add the yoghurt, a small amount at a time, stirring the meat
vigorously as you do so. Add all the yoghurt this way. Keep cooking on
high heat until all liquid has boiled away and the meat pieces have
browned slightly. Add the fennel and ginger. Give the meat some more
good stirs. Now put in the water or broth, cover so as to leave the lid
very slightly ajar, and cook on medium heat for 30 minutes. Cover
completely and cook on low heat for another 45 minutes or until meat is
tinder. Stir a few times as the meat cooks, making sure that there is
always some liquid in the pot. Remove the lid and add the garam masala. You
should have a thick, reddish brown sauce. If it is too thin, boil away
some of the liquid.

—–

Mix’n’match Squash Casserole

Recipe By : , 94/08-09
Serving Size : 8 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Summer Squash — cubed
_ (Yellow, Zucchini, Pattypan And/Or — sunburst)
1 Pound Bulk Pork Sausage — cooked and drained
1 Cup Dry Bread Crumbs
1/4 Cup Chopped Green Pepper
1/4 Cup Chopped Onions
1/2 Cup Grated Parmesan Cheese
2 Eggs — beaten
1/2 Cup Milk
1/2 Teaspoon Salt

Place squash and a small amount of water in a large saucepan; cover and

cook for 8-10 minutes or until tender. Drain. Add all remaining
ingredients; mix well. Transfer to a greased 11-inch x 7-inch x 2-inch
baking dish. Bake , uncovered, at 325′ for 30-35 minutes
Yield: 6-8 servings

– – – – – – – – – – – – – – – – – –

NOTES : ‘Can use any squash you have, served with a salad and hot rolls
or homemade bread, it makes a meal my family enjoys __ June Mullins,

Title: VEGETABLE SALAD WITH ROMESCO SAUCE
Categories: Salad, Vegetables
Yield: 10 servings

ROMESCO SAUCE:
1 lg Ripe tomato
4 Cloves garlic, peeled
4 tb Olive oil, divided
1/4 c Fresh bread crumbs
1/4 c Slivered almonds
1/4 ts Crushed red pepper
1/2 ts Salt
5 tb Red-wine vinegar, divided
SALAD:
1 lg White potato
1/4 md Onion, very thinly sliced
1/2 lb Green beans, cut in halves
1 md Zucchini, cut into 1/4″
Slices, each slice cut in
Half
1 sm Cucumber, cut into 1/4″
Slices, each slice cut in
Half
14 Green olives stuff with
Pimento, chopped finely
1 Whole canned pimento, diced
1 Hard-cooked egg, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Minced parsley

1. To prepare the romesco sauce: Put the tomato and garlic into a small
baking pan and roast in a preheated 400-degree oven 20-25 minutes, until
tender and starting to brown.
2. Heat 1 tablespoon olive oil in a small skillet set on medium heat. Add
the bread crumbs and almonds, cooking until golden.
3. Puree the roasted tomato and garlic in a food processor. Add the bread
crumb mixture, processing until the almonds are very finely chopped. Add
the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining
3 tablespoons olive oil. Process until thickened.
4. To prepare the salad: Cut the potato in half, place in a saucepan,
cover with water and cook until tender, about 20-25 minutes. Drain; peel
and cut into thin slices.
5. Cover the onion with cold water and set aside 10 minutes. Drain and
pat dry. Bring a pan of water to the boil, add the beans and cook 5
minutes, until tender. Remove the beans with a slotted spoon to a bowl of
ice water. Bring the water back to a boil, add the zucchini and time 1
minute. Add to the beans in the ice water. When chilled, drain and pat
dry.
6. Combine the potatoes, onions, beans, zucchini, cucumber, olives,
pimento, egg, several grindings of pepper and parsley with the dressing.
Let sit 1 hour at room temperature or refrigerate for longer storage.
Stir in the remaining tablespoon vinegar if needed.

—–

CHICKEN AND TURKEY SAUSAGE GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Low-cal
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken, cut into serving sz
1/2 lb Turkey sausage
1/2 c Finely chopped bell pepper
2 1/2 c Roux flour
1 t Ground red pepper
1/2 c Finely chopped green onions
9 c Water
2 c Finely chopped onions
1/2 c Finely chopped celery
1 1/2 t Salt
1 Bay leaf
2 T Finely chopped fresh parsle

Remove the skin, fat and wings from the chicken and discard. Spray the
inside of as large skillet with non fat cooking spray and place over high
heat. Brown the chicken, turning often. Remove the skillet from the heat
and move the chicken pieces to a platter. Add 1 cup of thje water to the
skillet, scraping the bottom to loosen all of the browned bits. Return the
chicken to the skillet and set aside.

Place the remaining 8 cups of watewr in a 5 quart Dutch oven over high heat
and bring to a boil. Add the chicken and pan juices, along with the rest
of the ingredients, except for the green onions and the parsley. Cook,
uncovered, 25 minutes, stirring occasionally. Stir in the onions and the
parsley and cook for 5 more minutes. Remove the bay leaf before serving.

– – – – – – – – – – – – – – – – – –

Title: Lemon Chicken
Categories: chicken
Yield: 4 servings

1 tb vegetable oil
2 ts soy sauce
1 ts vegetable oil
1 flattened 1/2 thick
2/3 c bean sprouts
2/3 c snow peas sliced thinly
1/2 c water chestnuts sliced
1 tomato wedges, lemon
1 slices, green onion slices
1 and crushed almonds
1 ts cornstarch dissolved in
1/2 ts sherry
4 ea boned chicken breasts halves
1 vegetable oil
1 cornstarch
3/4 c water
3 tb sugar
2 tb catsup
1 ea lemon juiced
1 pn salt

For marinade: Combine first 4 ingredients in small bowl. Rub
over chicken, allowing excess to drain off. Coat lightly with
cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine
first 6 ingredients in a small sauce pan and bring to boil over
medium high heat, stirring occasionally. Add dissolved cornstarch
and stir until slightly thickened. Keep warm. Heat 1/2 in of
vegetable oil in large skillet over medium high heat. Fry chicken
until golden brown on both sides. Drain, then cut into 3/4 inch
wide strips. Set aside and keep warm. Wipe out skillet, add small
amount of vegetable oil and heat over medium high heat. Add bean
sprouts, snow peas, bamboo shoots and water chestnuts and stir fry
until crisp-tender. transfer to heated platter. Top with chicken and
spoon lemon sauce over. Garnish with tomato wedges, lemon slices,
green onions and almonds.

—–

Title: FAVORITE PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 30

1/2 c Peanut butter
1/4 c Margarine or butter,
-softened
3/4 c Sugar
1 Egg, beaten
1/2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt (opt)
2 c Rice CHEX brand cereal,
-crushed to 1 cup

Preheat oven to 350’F. Lightly grease cookie sheet. In large bowl, cream
peanut butter, margarine and sugar. Add egg. Stir in flour and baking
powder; add salt, if desired. Stir in cereal; mix well. For each cookie,
roll 1 level tablespoon dough into ball. Place on prepared cookie sheet.
With fork dipped in sugar, flatten slightly in criss-cross pattern. Bake
8-10 minutes or until bottoms are lightly browned. Let stand 1 minute
before removing from cookie sheet. Cool on wire rack.

Makes 2 1/2 dozen cookies.

MMMMM

Big Mouth Sandwich

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:30
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt — or seasoned salt
2 California avocados — sliced
1 French bread loaf — or long loaf
garlic salt — to taste
8 ounces refried beans — 1 can
shredded lettuce
1 tomato — sliced
2 green onions — sliced
1/2 cup cheddar cheese — shredded
taco sauce — optional

1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
powder; keep hot.

2. Halve, peel and slice avocados into flat slices.

3. Split French bread in half lengthwise. Lightly toast cut sides under
broiler.

4. Place half the avocado slices on bottom half of bread. Sprinkle with
garlic salt if using.

5. Heat refried beans. Spread an even layer of beans over avocado, then
spoon on browned meat.

6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
lettuce with taco sauce if using.

7. Cover with a layer of sliced tomato then sprinkle on the chopped
onions. Place remaining avocado slices on tomatoes and sprinkle with
garlic salt.

8. Cover with top half of bread; cut into serving sized sandwiches.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.