Title: Pillsbury Corn Dog Twists
Categories: Snacks, Kids
Servings: 8

8 Wooden sticks
8 Hot dogs
1 11.5 oz can Pillsbury
-Cornbread Twists (16 ct)
1 tb Margarine, melted
1 tb Grated Parmesan cheese

Securely insert a wooden stick into each hot dog. Unroll dough into one
long sheet and seal center perforations. Separate dough into 8 long strips
(2 twists each). Wrap each long strip around a hot dog. Place on ungreased
cookie sheet with ends of dough tucked under hot dog. Brush dough with
margarine and sprinkle with Parmesan Cheese.

Bake at 375 for 12 to 16 minutes or until Cornbread Twists are light golden
brown. Makes 8 Corn Dog Twists.

These are on my “to try” list…just up my kids alley…

~donna

MMMMM

Broiled Orange Cake

Recipe By : Mrs. T. A. Galyean
Serving Size : 16 Preparation Time :0:25
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick Butter Or Margarine
1 Cup Sugar
1 Egg
2 Cups Sifted Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Buttermilk
1 Cup White Raisins — ground
Rind Of 1 Orange — grated
1/2 Cup Chopped Nuts
–Topping–
Juice Of 1 Orange
Juice Of 1 Lemon
1 Cup Sugar
1 Tablespoon Melted Butter
Whipped Cream As Garnish

FOR THE CAKE:
Cream butter, add sugar, and blend. Add unbeaten egg and beat well.
Sift dry ingredients together and add alternately with buttermilk.
Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x
2-inch pan and start in cold oven set at 325°. Bake until well done,
about 1 hour. Test for doneness with toothpick; cake is done when
toothpick comes out clean.

FOR THE TOPPING:
Combine orange and lemon juices with sugar and melted butter. Pour over
cake. Place under broiler until topping browns sllightly, but watch
carefully not to burn. Serve warm or cold with whipped cream.
Keep cake in pan to retain moisture.

Source: “Mountain Measures”–Junior League of Charleston, WV
ed. 1974

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CACTUS PEAR BREAKFAST SHAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Fruits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cactus pears — peel/chunked
1 lg Banana — peel/chunked
4 Ice cubes
1 1/2 tb Honey
1 c Milk

Press cactus pears through medium disk of food mill.
Combine puree in blender or processor with banana, ice
cubes, honey and milk; whirl until no chunks of ice
remain. Serve at once to 2.

from Uncommon Fruits Vegetables: A Commonsense Guide
by Elizabeth Schneider

Source: Chicago Sun Times, March 20, 1986

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Wildflower Honey Cake with Indian Summer Berry Compote

Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen
Serving Size : 8 Preparation Time :1:00
Categories : Desserts New American Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yogurt
1/2 cup sour cream
4 tablespoons lemon juice
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon clove
2/3 cup walnuts — chopped
1 pint raspberries
1 pint strawberries — quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon mint — chopped

STEP ONE:
Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the
lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine
ingredients softly. Do not whip or beat. Butter 8-inch square pan. Pour
batter into pan and bake at 350 degrees F for 45 minutes until skewer comes
out clean. Cool and unmold onto cake rack. Cut into 1–inch by 1–inch
squares.

STEP TWO: Prepare the Indian Summer Berry Compote–
Combine fruit, mint, and remaining lemon juice with raspberry sauce.

STEP THREE:
Serve cake topped with compote.

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Suggested Wine: Late Harvest Reisling

Nutr. Assoc. : 0 731 1671 0 797 568 1298 0 0 0 1580 1232 1436 175 4686 0

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Apple Lemon Puff

Recipe By : , August/September, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Cooking For One Or Two
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 teaspoons butter or margarine
1 small apple, peeled, cored cut into rings
6 teaspoons sugar, divided
1 egg — separated
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1/2 teaspoon all-purpose flour

In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2
teaspoons sugar. Cook until tender, turning once. In a mixing bowl, beat
the egg yolk, lemon peel and vanilla for 1 minute. In another mixing bowl,
beat egg white until stiff peaks form; fold in flour and remaining sugar.
Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking
dish. Spread egg mixture on top. Bake at 350 degrees for 15-18 minutes or
until golden brown and set. Invert onto a serving plate. Yield:1 serving.

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NOTES : Submitted by Field Editor, Doris Heath of Bryson City, North
Carolina.

BRUNCH ENCHILADAS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Mexican Breakfast
Eggs Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 c Ham — diced
2 Eggs
1 sm Onion — diced
ds Salt
ds Pepper
2 tb Butter
1/4 c White flour
1/2 c Colby jack cheese — shredded
3/4 c Milk
Salsa

Saute ham and onion in olive oil. Add eggs and
scramble. In small pan, heat butter and whisk in
flour. Slowly add milk while whisking. Heat until
thickened and bubbly. Salt and pepper to taste. Heat
tortillas on a griddle until soft and pliable, but do
not allow to harden. Divide the egg mixture into three
tortillas and roll. Pour the white sauce over and top
with cheese. Serve with salsa on the side.

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SWISS FLAN

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Swedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Biscuit mix
3 tb Butter
1/4 c Light cream
FILLING:
1 Onion, large, sliced or
-chopped
2 tb Butter
2 Eggs, beaten
2 c Natural Gruyere cheese (1/2
-lb), shredded
1/4 ts Salt

PASTRY:

A Swiss cheese pie is called “flan.” The pastry for
this pie is sometimes closer to a rich biscuit dough,
but in other versions a short pastry may be used. The
word “flan” means different things in different
countries; In Spain it is plain cramel custard, in
France a fruit tart in pastry, in Switzerland a cheese
custard in pastry. And sometimes Swiss Flan is made
with onions and cheese in custard!

TO MAKE THE PASTRY, chop butter into the biscuit mix,
work in cream, and roll out on lightly floured board;
or press into a 9 inch pie plate, fluting the edges.
Chill while preparing filling.

FOR THE FILLING, cook onion in butter until golden;
cool slightly. Add eggs, cheese, and salt. Pour this
mixture into pastry, and bake in oven preheated to 425
degrees F. (very hot) for 15 minutes; then reduce heat
to 350 degrees F. (moderate) and continue baking 25 to
30 minutes or until a knife inserted in the center
comes out clean. Serve warm as a luncheon entree to 4
to 6 persons, or cut into small wedges for appetizers.
Makes 10 to 12 appetizers.

VARIATIONS: Instead of this pastry, regular pie crust
may be used. Or make pastry of 1 cup flour, 1 teaspoon
baking powder, 1/4 teaspoon salt, 1/3 cup butter, and
1 beaten egg. Do not attempt to roll out this
butter-rich pastry; press it with your fingers into
pie pan, fluting the edges.

From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.

Shared by: June Hoffman, 8/93

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Title: Beef Fajita Marinade
Categories: Beef, Sauces
Yield: 1 servings

12 oz Beer
1/2 c Italian salad dressing
5 Cl Garlic; (minced)
2 tb Lemon or lime juice
1 tb Sugar
Salt and pepper
3 Cloves
Worchestershire sauce
2 tb Vinegar

Recipe by: tuttle@afton.cs.dal.ca (Marni Tuttle)
Combine all ingredients in a large pan. Add beef
fajitas then over and chill in refrigerator over night.

—–

Creme d’Artichaux Aux Huitres

Recipe By : Mrs. Charles G. Moyers, Jr.
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Green Onions — finely chopped
2 Tbsp Butter
1 Dz Large Oysters
1 Qt Chicken Stock
1 14 Oz. Can Artichoke Hearts
Pinch Tarragon
Pinch Chervil
1 C Light Cream
4 tbsp Chopped Parsley — for garnish

Cook onions in butter in a large skillet until wilted. Add the oysters and
their liquid and simmer very gently, just until the oysters plump a little
on the edges. Do not overcook. Remove oysters immediately with a slotted
spoon and set aside. Add the chicken stock to the skillet.

Drain the artichokes and add their juices to to the the stock and pan
juices. Add tarragon, chervil, salt, and pepper, and simmer mixture
uncovered until it is reduced to about 3 cups. Place 1 cup of the stock in
a blender with the artichoke hearts and blend to a fine purée. (If a
blender is not available, chop artichokes finely). Return the artichoke
mixture to the skillet with the rest of the ingredients, and simmer about
10 minutes to blend flavors. At this point the soup may be set aside or
refrigerated.

Just before serving, heat the soup to boiling. Reduce heat, and add the
cream and poached oysters. Correct salt and pepper. Return the soup to a
simmer. Sprinkle with parsley and serve.

Serves 6 as an appetizer.

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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ANGEL BISCUITS (M_C-TX)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
2 tb Warm water
5 c Flour
1 t Soda
3 ts Baking powder
1 t Salt
4 tb Sugar
1 c Shortening
2 c Buttermilk

Dissolve yeast in warm water. Sift dry ingredients.
Cut in shortening, add buttermilk and yeast mixture.
Knead on floured board about a minute. Roll to 1/4″ –
1/2″ and cut in rounds. Bake at 400 for 10 minutes on
greased pan. Place close together. Dough can be kept
in refrigerator up to a week covered. Best to let rise
slightly.

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