Title: Crabmeat Dip
Categories: Dips, Cheese/eggs
Yield: 6 servings

1 8 oz pkg cream cheese
1 Stick butter
1 lb White crabmeat
1 Sm. onion, finely chopped
1 ds Tabasco sauce
1/8 ts Garlic powder
1 ds White pepper

In a double boiler, melt the cream cheese and butter. Add the crabmeat and
seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn
chips, in pastry shells, or crackers.

Posted by Mike Hackmann 6/93

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CURRY-LACED TOMATO-LENTIL BROTH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans
Curry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red lentils
4 c Water
1/4 ts Turmeric
2 c Canned crushed tomatoes
1 1/2 ts Cumin
2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Minced onion
1 t Minced garlic
Salt to taste
1 tb Lemon juice
1 tb Vegetable oil
1 t Black mustard seeds
2 tb Chopped fresh coriander

From “Classic Indian Vegetarian and Grain Cooking,” by
Julie Sahni (William Morrow).

Wash lentils thoroughly. Place in a pot with 3 cups
water and turmeric. Cook, partially covered, until
very tender, about 30 minutes.

Combine lentils and 1 cup water in a deep pot. Whisk
to crush some of the lentils. Add the tomatoes, cumin,
ground coriander, cayenne, onion, garlic and salt and
bring to a boil. Lower heat and cook, partially
covered, 10 minutes. Add lemon juice.

Heat oil in a small skillet until hot. Add mustard
seeds and cover so the seeds do not fly out of the
pan. When they stop spattering, mix into soup. Stir in
fresh coriander.

Makes 6-8 servings.

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Title: FRENCH SILK CHOCOLATE PIE
Categories: Desserts, Pies, Chocolate
Yield: 1 pie

1 Pie shell, baked and cooled
1/2 c Butter
3/4 c Sugar
1 oz Chocolate square *
1 ts Vanilla
2 Eggs
Whipped cream and walnuts
– for topping, optional

* NOTE: the book did not specify what type of chocolate to use.

Make your favorite single 8 inch pie shell.

Cream butter, add sugar slowly, creaming well. Blend in melted and cooled
chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after
each addition. With electric mixer use medium speed. Turn into cooled,
baked pie shell. CHill 1 to 2 hours. Before serving top with whipped
cream and walnuts, if desired.

From: 100 Prize Winning Recipes, from Pillsbury’s 3rd Grand National
contest. First edition, 1952.

Comment in book: submitted by Mrs. K. E. Cooper, Silver Spring, Maryland.
Mrs. Cooper won $1,000 for this recipe.

Typed by Dale Gail Shipp, Columbia Md. 1994.

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Title: GREEN AND GOLD BEAN SALAD
Categories: Salads
Yield: 6 servings

1 cn (1lb) cut grn beans, drained
1 cn (1lb) cut wax beans, drained
1 c Diced celery
1 ts Dillweed
1/2 c Bottled creamy onion dressng
1/4 c Slivered almonds (optional)
1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just
before serving add nuts, croutons and dressing.
Mrs. Harold T. Cook

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APPLE QUINCE JELLY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Apples
2 lb Quinces
Sugar

Wash apples. Remove stems, seeds, and blossom ends.
Do not pare. Cut in quarters. Cover with water. Cook
until very soft. Drain through jelly bag. Wash
quinces. Remove stems, seeds, and blossom ends. Do
not pare. Cut in small pieces. Cover with water. Cook
slowly until very soft. Drain through jelly bag.
Combine apple and quince juice in equal proportions.
Use 2/3 cup sugar for each cup juice. Boil rapidly
until jelly sheets from spoon. The Household
Searchlight

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Title: Doug’s Kickoff Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

2 c Ketchup
1 c Table mustard
1/3 c Worcestershire sauce
1 tb Curry powder
1 tb Liquid smoke
1 ts Cumin powder
1 ts Tabasco sauce
1/2 c Honey

Mix all ingredients well (DO NOT COOK). Taste test with tip
of index finger. For additional “kick” add one tablespoon
tabasco. Paint sauce generously on ribs, pork, beef or
chicken. (Makes Sauce for 20 servings)

Source: Best Barbecue Recipes by Mildred Fischer
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BEEF WITH BROWN RICE AND FETA CASSEROLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Dried mushrooms
2 c Cooked brown rice
1 1/2 c Cooked beef chunks
3 oz Crumbled feta cheese
6 Pitted black olives
2 tb Parmesan cheese
1 Chopped onion
1 tb Oil
1 1/2 c Canned tomatos
1 Minced garlic clove

Servings: 1

Freshly ground pepper

Put the dried mushrooms in 1/2 cup hot water and let
stand 20 minutes. Saute the onion in the oil slowly
for 5 minutes, then add the tomatos and garlic, and
let cook gently uncovered about 10 minutes. Pepper to
taste, then add the dried mushrooms, cut in quarters
if large, with any tough stems removed, and the
mushroom soaking liquid. Cook another 5 minutes.
Preheat oven to 400 degrees. Line the bottom of 1 1/2
qt casserole with 1 cup of the rice, add the cooked
beef, and strew over the top the feta cheese, the
olives, and half the sauce. Add the remaining rice and
the rest of the sauce, and sprinkle with Parmesan.
bake 20 minutes.

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Cheddar Crackers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Butter Or Margarine
1 1/2 Cups Unbleached Flour; Sifted
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Dash Cayenne Pepper
2 Cups Cheddar; Extra Sharp, *

* The Extra Sharp Cheddar Cheese should be finely grated.
Stir the dry ingredients into a bowl and then cut in the butter to resemble
cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix
in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill
for 30 to 40 minutes in the refrigerator and then slice each roll into
slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400
degrees F for about 10 minutes. Remove from cookie sheet and let cool.
Store the cooled crackers in airtight containers in a cool place. They will
keep for several weeks this way and if you freeze them, they will last
indefinitely.

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Nutr. Assoc. : 222 568 0 76 0 278

BOLOGNA QUICHE CUPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Slices bologna
2 Eggs
1/2 c Biscuit mix
1/2 c Shredded sharp cheese
1/4 c Sweet pickle relish
1 c Milk

Place bologna slices in lightly greased muffin tins to
form cups. Mix together remaining ingredients. Pour
into bologna cups. Bake at (400F) for 20-25 minutes or
until golden.

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Grilled Spinach and Pesto Filled Tomatoes

Recipe By : Pillsbury, All-American Picnics Barbecues/Bob b1744
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Pesto
Side Dishes Spinach
Tomatoes Tried
Company Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large tomatoes
9 ounce pkg frozen spinach — thawed, squeezed dry
3/4 cup Monterey jack cheese — shredded
1/3 cup green onions — sliced
3 tablespoons pesto sauce

Grill Directions: Heat grill. Cut tomatoes in half crosswise. Hollow out
tomato halves, leaving a 1/4″ shell. Discard centers or use in soup. In
medium bowl, combine spinach, 1/2 cup of the cheese, onions and pesto. Mix
well. Spoon mixture into tomato halves.
When ready to grill place filled tomatoes on gas grill over Medium-Low heat
or on charcoal grill 4-6 inches from Medium-Low coals. Cook 20-30 minutes or
until well heated. During last 1-2 minutes of cooking, sprinkle remaining 1/4
cup cheese over top. Continue cooking until cheese is melted
Oven Directions: Heat oven to 350 F. Prepare recipe as directed above. Place
filled tomatoes in 12×8″ (2 quart) baking dish. Bake at 350 F. for 20-30
minutes or until well heated. Druing last 1-2 minutes of cooking, sprinkle
remaining 1/4 cup cheese over tops. Continue cooking until cheese is melted.

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Serving Ideas : Serve with Polynesian Pork Kabobs. Cook together on grill.

NOTES : Per serving; 260 cals., 21 g. fat, 15 mg. chol. Delicious ! Mine
didn’t take as long as time indicated.