Double-Decker Cheese Melt

Recipe By : Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c shredded cheddar cheese
1/4 c butter or margarine — softened
1 egg
1/2 tsp garlic salt
1/2 tsp onion salt
6 slices white bread
paprika — optional

In a food processor, blend cheese and butter. Add the egg, garlic salt
and onion salt; process for 1 minutes or until creamy. Spread 2 tbsp on
each slice of bread. Stack two slices of bread, cheese side up, for
each sandwich; sprinkle with paprika if desired. Cut each sandwich in
half diagonally. Place on an ungreased baking sheet. Bake at 400 for
12-15 minutes or until golden and bubbly.

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Title: HOT AND SOUR SOUP WITH CHAYOTE, SHRIMP, AND M
Categories: Soups, Asian
Yield: 6 servings

1/2 lb Small shrimp, rinsed
1 Small Lemon rind
1 Top Lemongrass (optional)
1/2 ts Allspice berries
2 Garlic Cloves (sliced)
3 tb Oyster Sauce
5 c Water
1 Chayote, about 3/4 lb.
6 oz Small Mushrooms
2 ts Chili-garlic paste
1/4 c Lemon juice
Cilantro Leaves to taste

1. Peel chayote and cut in 1/8-1/4″ dice. Peel shrimp; combine shells in a
pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2
tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes.
2. Strain shrimp broth, discarding solids. Return to the pot with the
chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve
shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste.
Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon
juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve.

Source: Uncommon Fruits and Vegetables – A Commonsense Guide, Elizabeth
Schneider

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Title: KY COLONELS SECRET PORK BBQ SAUCE
Categories: Sauces, Bar-b-q
Yield: 4 cups

2 1/2 c Water
1/4 c Vinegar
1 tb Sugar
3 ts Pepper
2 tb Butter
3 ts Salt
1/4 Chopped onion
1 Clove garlic, minced
1 ts Red pepper
2 ts Chili powder
1 ts Red pepper sauce
1 ts Dry mustard powder
3 tb Worcestershire sauce

Combine all ingredients in a saucepan. Bring to a
boil, stirring constantly. Reduce heat and simmer for
5 minutes. Cool overnight, warm before using. Start
basting meat with this at the beginning of the cooking
process. Baste and turn until pork registers 170
degrees on a meat thermometer (takes about 20 minutes
for country ribs.)

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ZUCCHINI AND LEMON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie crust — unbaked
Zucchini filling
3 sm Zucchini — thinly sliced
2 tb Butter
1/2 ts Caraway seed
1 t Lemon rind — grated
2 tb Sugar
2 tb Lemon juice
Custard
6 tb Butter
2/3 c Sugar
2 Whole eggs
2 Egg yolks
2 tb Flour
1/4 c Lemon juice

Preheat the oven to 400 degrees. Melt the 2
tablespoons of butter in a skillet and saute the
zucchini and remain filling ingredients over high heat
until the zucchini loses it color. Place in the pie
shell and bake for 15 minutes. Then reduce the oven
temperature to 375 dregees. While this is baking make
the custard by creaming the 6 tablespoons of butter
with the sugar. Add the 2 whole eggs and 2 extra egg
yolks alternately with the flour and mix well. Then
add the lemon juice, don’t worry if it looks funny.
Pour the custard over the zucchini and bake for and
additional 35 minutes.

Recipe By :

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Title: Strawberry Jam
Categories: Diabetic, Fruits, Desserts, Info/help, Jam/jelly
Yield: 1 servings

-Don Nassen-RNGG84A 2 1/2 tb Lemon juice
4 c Strawberries, halved 1/4 ts Grated lemon rind
1/2 c Concentrated white grape 1 1/2 tb Unflavored gelatin (1-1/2
-juice (simmered down from -envelops)
-1-1/2 cups)

Place berries juices and lemon rind in saucepan.
mash berries slightly to release juice. heat to boiling. Sprinkle
with unflavored geltatin. Remove from heat, skim and pack into hot
jars with hot lids.
coool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight,
leakproof freezer container for sotrage, even plastic containers.
Tastes better if allowed to sit for a week. freezes beautifully for
up to 6 months.

MMMMM

Title: Hard Rock Cafe Baked Potato Soup
Categories: Soups, Potatoes
Yield: 1 servings

6 Bacon slices (or 8) fried;
Crumbled
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken stock; hot
4 c Potatoes, baked, diced;
Peeled
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Red pepper sauce
1 1/2 ts Coarse black pepper
1 c Cheddar cheese; grated
1/4 c Green onions, diced; white
Only

Chop bacon; reserve. Cook onions in remaining drippings over medium
high heat until transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just begins to
turn golden. Add chicken stock grdually, whisking to prevent lumps
until liquid thickens. Reduce heat to simmer and add potatoes, cream,
chopped bacon, parsley, garlic, basil, salt, pepper sauce and plack
pepper. Simmer for 10 minutes; do not allow to boil. Add grated
cheese and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and chopped
parsley.

Makes 2 quarts. Dallas Morning News: 10/30/91

Serves: 8 Posted by: Freddie Johnson (MDTF77) – Prodigy Reposted by:
Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson

___ Blue Wave/QWK v2.12

~– InterEcho 1.11 * Origin: Wild-Card, San Diego CA, USR DS 28.8
V.34+ (1:202/305) — END OF MESSAGE —

FORUM: INTERCOOK HOST: FILESHOP DATE:
Sep-27-95 10:52am MSG: 50 FROM: Debbie Carlson
TO: All SUBJECT: Soup *CR* 3/20 From: Date:

MMMMM

CARRY-OUT CAMPERS’ COLESLAW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Head cabbage, shredded
1 Onion, chopped
1 Carrot, grated
3/4 c Vinegar
1 t Prepared mustard
2 tb Vegetable oil
6 oz Frozen apple juice
– concentrate (1 can)
Salt and pepper to taste

Combine cabbage, onion and carrot in large insulated ice bucket. Separately
stir together vinegar, mustard and oil. Mix with vegetable mixture. Add
apple juice concentrate. Keep tightly closed until serving. Stir well and
season to taste before serving. Makes 6 to 8 servings.

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Title: Leah’s favorite pizza
Categories: Breads, Ethnic
Yield: 6 Servings

Dough:
3 c Flour
1 1/2 c Yellow cornmeal
1 ts Salt
1 tb Dry yeast
1 c Hot water
1 ts Honey
Tomato or pizza sauce
Mozzarella cheese
Italian spices

This dough produces a crisp crust but spongy soft
interior, a favorite of my daughter Leah. I taught her
how to make this and now she is a fine pizza maker!

Dissolve yeast in warm water ( 115F degrees ) with
honey until foamy. Mix flour, salt, and cornmeal. Make
a well in dry mixture and pour in foamy yeast. Stir
well with wooden spoon. Add more flour ( or water )
gradually to form a soft pliable nonsticky dough.
Knead smooth and elastic on floured surface for about
5 to 8 minutes. Cover dough in oiled bowl and let rise
double in warm place. Punch down and knead briefly.
Roll out with floured rolling pin to fit 12 to 14 inch
round pizza pan or pizza screen. form a rim of dough
around edges of pizza. Spread on desired sauce and
seasonings and sprinkle with shredded or sliced
mozarella cheese. Bake 450F 20 to 30 minutes or until
bottom crust is well browned and crisp. Note: if you
use a pizza screen place the screen directly over a
pizza oven stone. Make sure you oil the pizza screen
well before placing on the dough!.Note: you may let
pizza dough cool rise in plastic ziplock bag overnight
if not using immediately. Note: for best pizza crust
texture try to use a pizza oven stone, pizza screen or
pizza pan that has holes in it. Hight temps as 450 to
500 are also required and therefore use bread flour
which is more appropriate for pizza baking.

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PORTOBELLO MUSHROOM BURGERS WITH

Recipe By : Bon Appétit July 1995
Serving Size : 6 Preparation Time :0:00
Categories : Mc BBQ
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dressing
1 cup mayonnaise
1/3 cup shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
Everything else
1 1/2 cups mesquite wood chips — soaked in cold
water 1 hour (optional)
6 to 5-inch-diameter portobello mushrooms — ¥ stems
removed
6 to 4-inch-diameter whole-grain hamburger — ¥ split
buns
6 large romaine lettuce leaves
6 large tomato slices

Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk
olive oil and garlic in another small bowl.
Prepare barbecue (medium-high heat). When coals turn white, drain chips, if
using, and scatter over coals. When wood chips begin to smoke, brush
mushroom caps on both sides with garlic oil. Season with salt and pepper.
Grill mushrooms until tender and golden brown, about 4 minutes per side.
Transfer to platter; cover with foil to keep warm. Grill cut side of
hamburger buns until light golden, about 2 minutes.
Place bottom half of hamburger bun on each plate. Top each with 1 mushroom,
then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over
tomato and top with bun. Pass remaining basil-mustard sauce separately.
6 Servings
Bon Appétit July 1995
Brushed with garlic oil, grilled over the fire and stacked onto crusty buns
with plenty of burger trimmings, portobellos are this season’s snazziest
alternative sandwich filling.

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NOTES : Brushed with garlic oil, grilled over the fire and stacked onto
crusty buns with plenty of burger trimmings, portobellos are this season’s
snazziest alternative sandwich filling.

Christmas Tree Loaves: Klippta Kransar (Clip’-ta Krahn’-sar

Recipe By : Best Loved Foods of Christmas
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1/4 cup warm water
1/2 cup butter
1 1/2 cups hot scalded milk
1/2 cup sugar
2 eggs — unbeaten
2 teaspoons salt
1/4 teaspoon French’s Cardamom
6 cups Pillsbury’s Best All Purpose Flour* — sifted
1 cup sugar
1/2 cup Funsten’s Nuts — chopped
4 teaspoons French’s Cinnamon
3 tablespoons butter
Vanilla Glaze
red and green cherries
French’s Colored Sugars
Funsten’s Nuts (additional)

BAKE at 350 degrees for 20 to 25 minutes. MAKES 3 Christmas trees.
Soften yeast in warm water. Melt butter in hot scalded milk in large bowl.
Cool to lukewarm. Stir in sugar, eggs, salt and cardamom (if desired) and
softened yeast. Add gradually 6 to 7 cups flour to make a stiff dough.
Knead on floured surface 5 to 7 minutes. Place in greased bowl and cover.
Let rise in warm place (85 degrees to 90 degrees F.) until light and doubled
in size, 1 1/2 hours to 2 hours. Punch down dough; cover. Let rise in warm
place for 30 minutes. Combine sugar, 1/2 cups nuts, chopped, and 4 teaspoons
cinnamon. Melt butter and set aside. Divide dough into 3 parts. Roll out 1
part on floured surface to a triangle 15 inches at the base, 10 inches high
and 1/4 inch thick; shape with hands and rolling pin. Brush generously with
melted butter. Sprinkle with 1/3 of sugar mixture. Roll up triangle,
starting with one of the bottom corners and rolling along the base to form a
triangle-shaped roll. Place on greased baking sheet. Flatten triangle. Cut
deep gashes at 3/4 inch intervals down each side almost to center. Stretch
and fold each cut section back on its side to form a “branch” . Cut off
bottom “branch” on each side to form “base” of tree. Cover. Repeat with
remaining dough. Let rise in warm place until light, 30 to 45 minutes. Bake
in moderate oven (350 degrees) 20 to 25 minutes. Frost with Vanilla Glaze.
Decorate “branches” with red and green cherries or French’s Colored Sugars
and Funsten’s Nuts.
*For use with Pillsbury’s Best Self-Rising Flour, omit salt.
For Fanned Cinnamon Rolls: Use recipe for Christmas Tree Loaves. Divide
dough into 2 parts. Roll out 1 part to an 18 x 10-inch rectangle. Brush
with melted butter. Sprinkle with half the sugar mixture. Roll as for jelly
roll, starting with 18-inch side. Cut into 1 1/2-inch pieces. Make cuts
down through roll to 1/2 inch of opposite side. Spread slices, overlapping
in fan shape. Place on greased baking sheet. Repeat with remaining dough.
Let rise 30 to 45 minutes. Bake 15 to 20 minutes. Makes about 2 dozen.

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NOTES : “From Pillsbury’s European Recipe Service-A Bread from Sweden.”