Title: Brownie Cups
Categories: Cookies
Yield: 48 servings

1/2 c Margarine or butter;
-softened
1 pk Cream; (3 ozs)
Cheese; softened
3/4 c All-purpose flour*
1/4 c Powdered sugar
1/2 ts Vanilla
3 oz Semisweet chocolate
1 tb Margarine or butter
1/3 c Granulated sugar
1/4 c Chopped walnuts
1 Egg
*self-rising flour can be
-used
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Mix 1/2 cup margarine and the cream cheese. Stir in flour, powdered sugar
and vanilla. Cover and refrigerate at least 1 hour.
Heat oven to 325 degrees. Pat scant 1 tablespoon dough in bottom and up
side of each of 24 small muffin cups, 1-3/4 X 1 inch. Heat chocolate and 1
tablespoon margarine over low heat until melted; remove from heat. Stir in
remaining ingredients. Fill each muffin cup about two-thirds full with
chocolate mixture (about 1-1/2 teaspoons). Bake about 25 minutes or until
edges are light brown; cool. Remove cups from pan. 2 DOZEN COOKIES; 110
CALORIES PER COOKIE.

—–

Sangrtia

Recipe By : CD
Serving Size : 1 Preparation Time :1:00
Categories : Beverages Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart tomato juice
4 oranges — juice of
1 lime — juice of
2 lemons — juice of
2 tablespoons hot chili powder
1 tablespoon sugar
3/4 teaspoon sugar
1 medium onion — grated

Heatthe tomato juice to almost a boil then add the remaining juices and
ingredients except the tobasco sauce. Simmer for 5 minutes, adjust seasoning
then strain and chill
Serve very cold with vodka, tequilla or just plain and a dash of tobasco.
NOTE: Chili peppers can be substituted for chili powder, grate them with the
onion.

– – – – – – – – – – – – – – – – – –

Per serving: 572 Calories; 6g Fat (6% calories from fat); 20g Protein; 182g
Carbohydrate; 0mg Cholesterol; 4242mg Sodium

Title: Frozen lady heath dessert **
Categories: Desserts
Yield: 10 servings

——————————PATTI – VDRJ67A——————————
18 To 24 ladyfingers; split
1 tb Instant coffee
1 tb Water; boiling
5 1.4oz Heath Bars; frozen
1 qt Vanilla ice cream; softened
1 c Whipping cream
2 tb Cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to
fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to
smash. Combine with coffee and softened ice cream. Spoon mixture into pan
and freeze until firm. Whip cream with cream de cacao until stiff. Spread
over frozen ice cream mixture. Crush remaining candy bar and sprinkle over
whipped cream layer. Cover with foil and freeze until firm. Cut into wedges
to serve.

—–

Creamy Tomato Bisque with Lump Crabmeat and Basil

Recipe By : Cooks Tip, Charleston.net
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large ripe tomatoes — chopped (1-1/2 cups)
1/3 cup extra virgin olive oil
1 small onion — chopped (1/3 cup)
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
3/4 cup fresh basil — chiffonade cut
4 cups tomato sauce
2 cups tomato juice
1 cup half and half — or
whipping cream
1 tablespoon sugar
1/2 teaspoon salt — to taste
White pepper — to taste
8 ounces lump crabmeat

Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin
strips.

Core and cut “x” in bottom of tomatoes; plunge into boiling water 20 to 30
seconds or until skin begins to peel back. Plunge into ice water. Peel
tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive
oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until
transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown.
Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat
mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in
tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes.
With large spoon, skim froth from top as it forms. Whisk in cream; heat to a
simmer. Skim again, if necessary. Add sugar and season with salt and white
pepper. Ladle into warm cups or bowls and garnish with remaining basil and
fresh crabmeat, if desired. 8 cups; 8 servings

– – – – – – – – – – – – – – – – – –

Title: Tomato Basil Drop Biscuits
Categories: Breads
Yield: 1 servings

1/2 c Finely chopped onion
1 tb Olive oil
3/4 c Finely diced tomatoes
1/4 c Chopped fresh basil
1/2 ts Dried oregano
2 c Flour
1 tb Baking powder
1 ts Salt
1/4 ts Pepper
1/3 c Shortening
2/3 c Milk

Preheat oven 425. Saute onion in oil til tender,about
7mns. Add clove of garlic, chopped if desired and add
tomato. Cook one minute more. Remove from heat stir in
basil oregano. Cool slightly.Mix flour, baking powder,
salt, pepper in a separate bowl. Cut in shortning til
resembles crumbs. Stir in milk tomato mix just til
together, it will be sticky.
Drop by heaping teaspoonful 2 inches apart on an ungreased
sheet.. Bake for 10 to 12 mns or til golden brown. Cool on
wire rack.JMI Just LOVE these biscuits. CELENA FEILTEAU
(CPYA82A)

—–

Title: FREEZER MIX CHILIES CASSEROLE
Categories: Meats, Casseroles, Chili
Yield: 4 servings

1 pk Beef-Mushroom Freezer Mix
1/4 c Water
1 cn Hot enchilada sauce (10oz)
1 cn Green chilies (4oz)
1 cn Red chilies (4oz)(see note)
3 c Corn chips
1 1/2 c Shredded Cheddar cheese

Dip container of frozen mix in hot water just to
loosen. In 2-quart saucepan, heat frozen mix, water
and enchilada sauce to boiling. Reduce heat; cover and
simmer, stirring frequently, until mix is thawed,
about 20 minutes. Heat oven to 350′. Rinse green and
red chilies to remove seeds (the seeds are very hot).
Cut chilies into small pieces. Arrange 2 cups of the
corn chips, and half each of the meat mixture, chilies
and cheese in ungreased baking dish, 10x6x1 3/4
inches; repeat with remaining meat mixture, chilies
and cheese. Sprinkle with remaining corn chips. Bake
uncovered until casserole is bubbly, 30 to 35 minutes.
NOTE: This casserole is hot and spicy. If you prefer a
milder flavor, you can substitute 1 can (2 ounces)
sliced pimiento, drained, for the red chilies.

—–

Salmon Chowder

Recipe By : Heather_Strenzwilk.Roch811sd@XEROX.COM – EAT-L
Serving Size : 4 Preparation Time :0:00
Categories : Chowder Fish / Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small onion — chopped fine
1/2 cup celery — diced
1/4 cup green pepper — diced
cooking oil
1 cup water
1 small can red salmon — do not drain
3 small potatoes — chopped
1 cup milk
1 cup cream
2 tablespoons butter

Saute celery, onion and green pepper in oil. Add with potatoes and 1 cup water
and cook until potatoes are tender. Remove all skin and bones from salmon and
add along with juice to 1 cup milk and 1 cup cream. Let simmer 1 hour and add
2 tablespoons butter. Continue to simmer, do not boil, until ready to serve.

Sprinkle with paprika for added color.

– – – – – – – – – – – – – – – – – –

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

RUSSIAN BEEF BORSCHT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Beef
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Lean beef in 1/2 inch cubes
2 cn Beef broth
Water *
6 oz Tomato paste
1 t Salt
1/2 ts White pepper
1/2 ts Black pepper
1 tb Vegetable oil
3 lg Garlic cloves,minced
2 lg Onions sliced (2 cups)
4 c Coarsely shredded beets
4 c Coarsely shredded cabbage
2 c Coarsley shredded carrots
1 1/2 c Thinly sliced celery
1/4 c Minced fresh parsley OR
2 tb Dried parsley flakes
1 1/2 ts Dried dillweed
1 t Dill seed
1 t Celery seed
2 Bay leaves
1 1/2 ts Sugar

Servings: 12

Fresh lemon juice**

*Add enough water to beef broth to make 12 cups
liquid. **Use 2 to 4 tablespoons of lemon juice or to
taste.

1. Brown beef quickly and transfer to a very large
soup kettle.

2. Add broth and water, tomato paste, salt, white and
black pepper. Bring to boil, reduce heat, cover and
simmer for 1 1/2 hours.

3. In skillet, heat oil, add garlic and onions and
saute for 5 minutes. When meat is done, add to soup
kettle with remaining ingredients. Bring back to boil,
reduce heat, simmer uncovered for 45 minutes or until
vegetables are tender. Discard bay leaves before
serving.

NOTE: The flavor of this soup improves with
reheating. This is a large recipe and leftovers can be
frozen. Offer plain yogurt as a topping, unless this
is to be a kosher meal, and serve with pumpernickel or
rye bread or rolls.

Posted by Sheila Exner. Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

DESS B’L-BESLA (LENTILS WITH ONIONS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Lentils, soaked
2 ea Garlic cloves, minced
1 pn Cinnamon
1/2 ts Cumin
1 pn Black pepper
1 ea Chili pepper
1/2 ts Salt
2 lg Onion, thinly sliced
3 tb Olive oil
3 ea Bay leaves

Bring lentils to a boil in enough water to cover. At
the same time, make a spice paste by crushing together
the garlic, cinnamon, cumin, peppers salt plus 2 ts
water. After 2 or 3 minutes, drain the lentils
thoroughly. Add the spice paste, followed by the
onions, oil bay leaves. Stir over moderate heat for
several minutes then add water to cover. Reduce heat,
cover pot simmer until lentils are tender. Uncover
for a while before serving so that the mixture can
thicken.

– – – – – – – – – – – – – – – – – –

Title: Layered Banana Pineapple Dessert
Categories: Desserts
Yield: 15 servings

1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine or butter, melted
3 DOLE Bananas, sliced
1 pk Cream cheese, softened (8oz)
3 1/2 c Cold milk
2 pk JELL-O Vanilla Flavor
-Instant Pudding Pie
-Filling (4-serving size)
1 cn DOLE Crushed Pineapple,
-drained (20 oz)
1 pk COOL WHIP Whipped Topping,
-thawed (8 oz)

Prep time: 20 minutes. Refrigerating time: 3 hours.

MIX graham cracker crumbs, sugar and margarine in 13×9″ pan. Press
evenly onto bottom of pan. Arrange banana slices on crust.

BEAT cream cheese in large bowl with wire whisk until smooth.
Gradually beat in milk. Add pudding mixes. Beat until well blended.
Spread evenly over banana slices. Spoon pineapple evenly over
pineapple mixture. Spread whipped topping over pineapple.

REFRIGERATE 3 hours or until ready to serve.

MMMMM