Title: Hungry Jack (c) Biscuit Barbecups
Categories: Appetizers
Yield: 10 servings

1 lb Ground beef
1/2 c Prepared barbecue sauce
1 T Instant minced onion
-OR
1/4 c Chopped onion
2 T Brown sugar
1 cn Hungry Jack (r) Refrigerated
-Flaky Biscuits (10 oz)
2 oz Shredded Cheddar or American
-cheese

Heat oven to 400’F. Grease 10 muffin cups. Brown ground beef in large
skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1
minute to blend flavors, stirring constantly.

Separate dough into 10 biscuits. Place 1 biscuit in each greased
muffin cup; firmly press in bottom and up sides, forming 1/4″ rim.
Spoon about 1/4 cup of meat mixture into each biscuit-lined cup.
Sprinkle each with cheese.

Bake at 400’F. for 10-12 minutes or until edges of biscuits are golden
brown. Cool 1 minute; remove from pan. 10 servings.

TIP: To make ahead, prepare as directed above. Cover; refrigerate for
up to 2 hours. Bake as directed above.

MMMMM

Title: Iced Strawberry Soup
Categories: Soups
Yield: 4 servings

2 c Fresh strawberries, washed,
-hulled and dried
1 md English cucumber, peeled and
-cut into chunks
2 c Lemon yogurt
1/2 c Light rum
3 tb Chopped fresh mint leaves
2 tb Sugar

Mint sprigs Thin lemon slices

Place strawberries in a food processor fitted with a steel blade;
puree,pour into a large bowl, set aside. Place cucumber chunks,
yogurt, rum,chopped mint leaves, and sugar in food processor; process
until cucumber is fully pureed; pour into bowl of pureed
strawberries, stir to mix well; chill in refrigerator. Serve ice
cold, garnished with sprigs of mint and lemon slices. Makes 4 cups

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared
by: Sharon Stevens.

MMMMM

PANCAKE AND WAFFLE MIX

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rye flour
1 c Whole-wheat flour
2 c All-purpose flour
1/2 c Yellow cornmeal
1/3 c Sugar
2 tb Baking posder
2 1/2 ts Salt
1/2 ts Baking powder

Sift the flours, corn meal, sugar, baking powder, salt
and soda into a bowl, using a wide-meshed sieve. With
lge. whisk, mix them very thoroughly for at least 30
seconds.

Measure mix into 3 plastic bags or other containers,
putting 1 3/4 cups into each. If any mix is left,
divide equally. Close containers and store at room
temperature.

– – – – – – – – – – – – – – – – – –

Title: Pecan Fingers
Categories: Cookies
Yield: 28 servings

3/4 c Powdered sugar
1/3 c Shortening
1/3 c Margarine or butter;
-softened
1 1/2 c All-purpose flour
1/2 ts Salt
2 Eggs
1 c Packed brown sugar
1 c Chopped pecans
2 tb All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Vanilla
Powdered sugar

Recipe by: Betty Crocker’s Microwave
1. Mix powdered sugar, shortening and margarine in large bowl thoroughly.
Stir in 1-1/2 cups flour and 1/2 teaspoon salt. Press mixture firmly in
rectangular dish, 11 X 7 X 1-1/2 inches. Microwave uncovered on high 4 to
6 minutes, rotating dish 1/4 turn after 2 minutes, until no longer doughy.
2. Mix remaining ingredients; spread over hot layer. Microwave uncovered 6
minutes, rotating dish 1/4 turn after 3 minutes; cool completely. Sprinkle
with powdered sugar. Cut into about 3 X 1-inch bars. 28 BARS; 145
CALORIES PER BAR.

—–

Chestnut Risotto With Herbs~

Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Chestnuts
400 Grams Rice
150 Grams Sausages
1 Spring Onion
2 Tablespoons Single Cream
20 Grams Butter
70 Grams Parmesan Cheese — Grated
Bay Leaf
Cloves
Stock Or Stock Cube
Salt

Peel the chestnuts and boil them in lightly salted water containing one bay
leaf
and a few cloves. When they are well cooked, take them off the stove and remove
the inside skins. Put aside 15 of the nicest looking, whole chestnuts and rub
the others through a sieve. Brown the very finely sliced spring onion in a
little butter, and add the chestnut puree, the cream and the rice. Cook the
risotto, using the hot stock.

Take a small frying pan and brown the crumbled sausage in the remaining butter
for a few minutes. Add the whole chestnuts which were put aside, turn the heat
down to its lowest setting and simmer for a short time. When the rice is ready,
season it with the parmesan cheese, arrange it in a ring shape on a round
serving dish, and put the sausage and whole chestnuts with their sauce in the
middle.

– – – – – – – – – – – – – – – – – –

COOKED EGGNOG

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Non-fat milk
4 Eggs, lightly beaten
1/4 c Powdered sugar
1 t Vanilla extract
Ground nutmeg for garnish

In a heavy saucepan, combine milk, lightly beaten eggs and powdered
sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low
heat, for 5 minutes, stirring frequently with the whisk.
Remove from heat. Add vanilla extract and mix well. Refrigerate until
cold.
To serve, heat eggnog in the microwave, garnish with nutmeg, and serve
warm as a morning drink.
For a cold variation, pour mixture into blender container and add one
cup of crushed ice. Blend until frothy.
Makes 10 one cup servings.

– – – – – – – – – – – – – – – – – –

VEGETABLE MAFE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, chopped
4 tb Peanut oil
2 c Squash
4 ea Turnips
4 md Potatoes, quartered
2 lg Carrots, chopped
1/2 sm Cabbage, chopped
2 lg Tomatoes, chopped
1 bn Chard
2 ea Chili peppers
2 c Tomato sauce
3/4 c Peanut butter

Brown the onions in a moderately hot oil in a large skillet. Add
vegetables one at a time sauteeing each one for a minute or two before
adding the next. Stir in tomato sauce about a cup of water. Reduce heat
simmer till all the vegetables are tender. Spoon out half a cup of the
broth mix ti with the peanut butter to make a smooth paste. Return to
the pot simmer for 15 minutes. Serve over rice.

– – – – – – – – – – – – – – – – – –

CHICKEN ARROZ CALDO (CHICKEN RICE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 8 SERVINGS—–
1 1/2 lb Chicken, cut into serving
-pieces
1 ea Tb vegetable oil
2 ea -3 garlic cloves — minced
1 md Onion — finely sliced
1 t Fresh ginger — finely sliced
1 c Rice grains
5 ea -7 cups water
2 ea Tb fish sauce (patis)
5 ea Stalks green onion — finely
-sliced for garnish
Salt and pepper to taste

In a large non-stick soup pot over medium heat, saute
garlic in oil until lightly brown. Add ginger and
onion, stir for a minute. Add chicken pieces and fish
saue and cook for another 3 minutes. Add rice, water
and a little salt and pepper. Cover and simmer in
medium low heat for about 40 minutes or until the
consistency of a light ceamed soup has been reached.
Stir occasionally while cooking. Correct seasonings
to taste. Stir in a small amount of sliced green
onions. If rice soup becomes too thick, add a little
water to thin it a bit. Garnish individual bowl
servings with sliced green onions just before
servings. Tips: If you prefer, sprinkle a little lemon
juice on the soup servings. This will give a pleasant
tartness to the dish. Serves 6 to 8.

– – – – – – – – – – – – – – – – – –

Title: Cheese Drop Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
4 tb Butter
3 ts Baking powder
1/2 ts Salt
6 tb Cheese; ground

Sift flour, salt, baking powder together. Chop in butter. Add enough
milk to make up soft. Add cheese. Drop on buttered baking tin.

Note: No baking time or temperature is given. Suggest moderate 400 F
oven, 10 – 20 minutes.

Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
—–

SOUP ROYALE (AKA NAPKIN SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Italian
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 T Flour, heaping
8 T Parmesan Cheese, grated,
-heaping
3 Eggs
6 T Butter
10 c Broth, chicken beef
pn Salt
pn Nutmeg

Combine flour, grated Parmesan cheese, salt, freshly grated nutmeg in a
large bowl. Stir in the lightly beaten eggs. Cut the butter in small
pieces and add to the mixture. Wet a cloth napkin, squeeze out, and
spread it out flat. Spoon the cheese mixture into the middle of napkin,
bring up the ends of the napkin, and tie together to form a tight bag.
Place the bag into a soup kettle with the 10 cups of Chicken and Beef
broth. Bring to boil, cover, simmer for 2 hours.
Remove the bag from the broth. Let it cool to room temperature. Untie
the bag, remove the now-hardened mixture from the napkin, and cut into 1/2
inch slices. Cut these slices into cubes. Reheat the broth, add the
cubes, and continue to boil for 10 minutes. Serve piping hot.

– – – – – – – – – – – – – – – – – –