Title: Old Fashioned Macaroni Cheese
Categories: Pasta, Main dish, Side dish
Yield: 1 servings

3 1/2 c Uncooked elbow macaroni (12
-oz.)
1/4 c Butter
1/4 c Flour
1 ts Salt
3/4 ts Dry mustard
1/2 ts Pepper
-Few dashes hot pepper sauce
3 1/2 c Milk
5 c (20 oz.) shredded cheddar,
-divided

Cook macaroni in boiling salted water until almost tender. Meanwhile,
in a small saucepan, melt butter. Stir in flour, salt, mustard,
pepper and hot pepper sauce. Cook and stir until smooth. Drain
macaroni; combine with butter mixture in a large bowl and mix well.
Stir in milk and 4 cups of cheese. Pour into an ungreased 13x9x2″
baking dish. Cover and bake at 350 degrees for 45 minutes or until
bubbly. Sprinkle with remaining cheese; let stand 5 minutes before
serving.

Serves: 12 From: “Reminisce Extra” Magazine Posted by: Debbie
Carlson – Cooking Echo

From: Debbie Carlson

MMMMM

Title: CHESTNUT ALMOND TORTE
Categories: Desserts, American
Yield: 10 servings

4 Egg yolks
3/4 c Sugar
2 1/4 c Heaping cups (roughly 1/2lb
-unshelled chestnuts, peeled
-and put through food mill)
2 tb Dark rum
1 c Whole, shelled almonds,
-blanched, peeled, and
-put through food mill
5 Egg whites
Unsalted butter
Flour

——————CHOCOLATE WHIPPED CREAM——————
3 oz Semisweet chocolate
1 c Heavy cream, whipped

———————–APRICOT GLAZE———————–
3 tb Apricot jam
1 tb Dark rum

———————-CHOCOLATE ICING———————-
4 oz Semisweet chocolate
6 tb Unsalted butter

Preheat oven to 350 deg F.
Beat yolks and sugar until very light and fluffy. This
will take several minutes even with an electric
beater. The end product should have an off-white color.
Add chestnuts and run to yolk-sugar mixture. Blend
together and add half the almonds.
Beat egg whites to stiff peaks and fold into mixture.
Next, fold in rest of almonds and pour mixture into a
buttered, floured, 10×2.5 inch spring mold.
Place filled mold in oven. After 10 minutes, reduce
heat to 325 deg F and bake for 35 to 50 minutes more,
until cake has pulled away slightly from sides of mold.
Remove from oven, let cool, unmold, and cut into two
layers of equal thickness, leaving spring mold bottom
attached to bottom of 1 layer. Apply chocolate whipped
cream to top of bottom layer and arrange the other
layer on top of that. Several hours before serving,
glaze top of top layer with hot apricot glaze.
When glaze has set, prepare icing. Balance cake in one
hand, with hand under spring mold bottom, and dribble
icing over top of cake. Tilt cake back and forth to
coat evenly. Put cake on a rack and finish icing sides
with a table knife or spatula. Refrigerate until icing
sets. CHOCOLATE WHIPPED CREAM FILLING:
Place chocolate and 3 tb water in a small pan, over
low flame. Stir until
chocolate melts into water and mixture is smooth.
Start with 3 tb water
and add more if necessary for smooth texture.
Cool, but do not refrigerate. Combine with whipped
cream. APRICOT GLAZE:
Heat jam until it thickens slightly.
Add rum off heat and apply immediately to cake.
CHOCOLATE ICING:
Soften chocolate in a double boiler over simmering
water.
Add butter to chocolate. When butter melts, stir it
into chocolate until
mixture is smooth and all lumps have disappeared. If
icing is too thick
to pour, add more butter. If it is too loose, add a
small amount of
chocolate. It should coat the spoon heavily and drip
slowly off.

—–

Cinnabon Cinnamon Rolls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Abm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons Melted butter
4 Tablespoons Water
1/2 Box instant vanilla pudding
— (1/2 of a 3.4oz. box
1 Cup Milk
1 Egg — (beaten)
1 Tablespoon Sugar
1/2 Teaspoon Salt
4 cups Bread flour
2 1/2 teaspoons Active dry yeast — Fill with:
1/2 cup Softened butter
1 cup Brown sugar
2 teaspoons Cinnamon

ROLLS: Place ingredients in machine following the specifications of that
particular machine. Set for dough cycle (about 1 hr. 40 minutes in my
Hitachi B101 After complete on dough cycle, remove from machine roll
out to 17 x 10 (approx) rectangle.
FILLING: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll
tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 1/2″ slices (or larger if a larger bun is
preferred ).Place into greased cake pans. ( I use 3 – 9″ pans ) I
usually get 19 – 20 buns from this. Let rise until doubled. Bake at 350
for 15 – 20 minutes, until golden. Do not overbake. FROST with: 4 oz
cream cheese (softened) 1/4 C butter (softened) 1 1/2 C confectioners
sugar 1/2 tsp vanilla 1 1/2 tsp milk SPREAD on very warm rolls. They
are best when eaten fresh, but we have found that 10 – 15 seconds in the
microwave rejuvenates them! Note: I made these in my Hitachi B101 and
the dough turned out beautifully! I added chopped nuts to the filling
though and doubled the cinnamon. I also sliced my rolls about 1″ and
placed them in a non-stick 13×9″ baking pan which rendered about 10
large rolls. Also, because I don’t care for a cream cheese frosting, I
used 3 cups powdered sugar, 4 Tbsp. softened butter, 1 tsp. vanilla and
about 3 Tbsp. milk which made lots of frosting, perhaps too much.
(Debbie Carlson) Posted by:

– – – – – – – – – – – – – – – – – –

Title: Grilled Angel Food Cake with Nectarines Blueberries
Categories: Bbq, Ethnic, Fruit
Yield: 6 servings

6 Ripe nectarines Juice of 1/2 a lemon
3 tb Powdered sugar 6 sl Angel food cake
Grated zest of 1 lemon 1 pt Fresh blueberries

Prepare grill cover to build an intense heat. Remove nectarine pits
slice each one into 6 slices. Combine sugar, zest, lemon juice in a small
bowl. Place 6 nectarine slices on a skewer place on grill. Cook 5
minutes, turn baste with glaze. Cook baste for another 7 minutes.

When fruit is just about done, toast cake slices on a cooler part of the
grill, turning once. Serve toasted cake with grilled nectarines handfuls
of blueberries.

284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber.

VT July, 1993

Title: Beef And Macaroni Casserole
Categories: Home Cookin,
Yield: 6

1 pk Package
Macaroni,
Cooked and drained
2 tb Oil
1-1/2 lb Ground beef,
browned and drained
Salt and pepper
1 lg Onion, chopped
2 Stalks celery, chopped
1 cn Tomato paste
3/4 c Water
2 tb Sherry
1 cn Tomato soup
Grated Cheddar or
Parmesan cheese
1 ts Leaf oregano

Toss cooked noodles in oil. Place in greased CROCK-POT. Add all
remaining ingredients, except grated cheese. Stir thoroughly.
Sprinkle cheese overtop. Cover and cook on Low 4 to 8 hours.
(High: 2 to 3hours). From Rival Crock-Pot cookbook, date unknown

MMMMM

ZINFANDEL BEEF STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Stewing beef, cut into 2″
-cubes
2 tb Olive oil
2 md Onions, peeled and sliced
4 Carrots, peeled and cut
-in thin slices
2 c Hot beef stock or bouillon
-(homemade, canned or
-reconstituted)
2 c Red Zinfandel wine
1 Garlic clove, unpeeled
1 Whole tomato (canned or
-fresh), peeled and coarsely
-chopped
1 t Salt
1 t Freshly ground black pepper
2 t Thyme
3 Juniper berries
2 Bay leaves, crumbled
4 Carrots, cut into 3″ chunks
5 Potatoes, peeled and cut
-into 3″ chunks

Soak wet clay pot in water for 15 minutes. Dry beef cubes thoroughly
and saute briefly in a large skillet over high heat. Remove meat to
pot. Cook onions and carrots in skillet for 3 minutes over medium
high heat (add an additional tablespoon of oil if necessary). Pour
beef stock in skillet, add wine and bring almost to a boil. Simmer
for 5 minutes. Add salt, garlic, tomatoes and pepper. Place remaining
herbs in a square of cheesecloth and tie into a bundle with string or
thread. Bury bundle in meat. Pour contents of skillet over beef and
herbs. Cover and place in a cold oven. Set oven temperature at 450’F.
and cook for 90 minutes. While stew is cooking, steam additional
carrots and potatoes. Remove casserole from oven and discard herb
bundle. Strain juice over a large bowl. Return beef cubes to
casserole. Press baked vegetables in sieve placed over stewing juice.
Pour juice over beef cubes in casserole. Add steamed carrots and
potatoes to casserole. Cover and return to oven for 15-20 minutes.

– – – – – – – – – – – – – – – – – –

Title: PORK CHOPS WITH BANANAS AND BACON
Categories: Main dish, Pork, Fruits, Bar-b-q, Caribbean
Yield: 4 servings

-Sheryl FGKG27A
4 Pork chops, 1″ thick
3/4 tb Cumin
Salt and pepper, to taste
1 Lemon; juiced
2 tb Butter; softened
2 Large bananas
6 Strips bacon
Beer (opt)

Combine the butter, salt, pepper and cumin. Rub into
both sides of the meat. Saute’ the bacon briefly,
until some of the fat has rendered. Remove and drain.
Peel banana’s and cut into 1 1/4 chunks. Place on a
dish and sprinkle with lemon juice. Slice the bacon in
strips long enough to wrap around each banana slice.
Place on skewers, threading through the bacon….
Place the pork chops on a hot grill, for 15 minutes,
turning once. Turn grill down to medium, adding the
bacon and banana’s; grill another 10 minutes, turning
both the meat and banana’s. Also good basted with
beer, while the meat cooks.

—–

Mai Mai Sweet Potato Pie No. 2298 Yields 2 9″ Pies

CRUST: 1/2 Cup Whole Milk
2 Ready Made 9″ Pie 1/2 Cup Half Half
Crusts 1/2 Cup Coconut Milk
1/4 Cup Coconut 1/2 Cup Maple Syrup
1 Tbls Sugar 1/2 Cup Orange Juice
2 Tbls Maple Syrup 2 Tbls Candied Ginger, Minced
FILLING: 1 tsp Vanilla
3 1/2 Cups Hot Cooked Mashed 1 tsp Orange Extract
Sweet Potatoes 1 Cup Walnuts, Chopped
1/2 Cup Butter, Melted TOPPING:
6 Eggs 1 Tbls Orange Peel, Grated
1 Cup Sugar 1 Cup Whipping Cream,
1 tsp Cinnamon Whipped
1/2 tsp Salt
1/2 tsp Cloves

Prepare the pie crusts according to package instructions for one crust pies.
Place the crusts in the (9") pie pans.
Flute the edges to form high rims.
Combine the remaining crust ingredients in a small bowl.
Mix well.
Spread half the mixture evenly over the bottom of each pie pan.
Refrigerate.
Preheat the oven top 425 degrees.
Combine the sweet potatoes and butter in a medium bowl.
Mix well.
Set aside.
Combine the eggs and sugar in a large bowl.
Beat thoroughly.
Add the sweet potato mixture and all the other remaining filling ingredients
except the walnuts.
Mix thoroughly.
Stir in the walnuts.
Pour into the crust lined pans.
Bake for 10 minutes.
Reduce oven temperature to 350 degrees.
Bake until a knife inserted near the center comes out clean (another 45-55
minutes).
Cool the pies completely.
Fold the orange peel into the thoroughly whipped cream and spread over the
pies just before serving.

Sour Cream Coffee Cake

Recipe By : Martha Suther
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c butter — softened
1 1/2 c sugar
1 1/2 tsp vanilla
3 eggs
1 1/2 c sour cream
3/4 c chopped pecans
1 1/2 tsp cinnamon
3/4 c packed brown sugar
2 tbsp vanilla
2 tbsp water

Heat over to 325. Grease 10-inch tube pan. Sift flour, baking powder, baking
soda, salt in bowl. Beat butter and sugar until fluffy, add vanilla. Add eggs,
one at a time. Blend in sour cream. Gradually add flour mixture. Spoon 1/3
battter into pan. Mix together-cinnamon, brown sugar, nuts. Sprinkle 1/3 over
batter. Spoon over 1/2 remaining batter, half nut mixture. Repeat with
remaining batter; and nut mixture. Mix remaining 2 tablespoons vanilla and
water, spoon over batter. Bake for 60-70 minutes until top springs back when
touched. Let cool 10 minutes. Remove to plate. Dust with confectioners sugar.

– – – – – – – – – – – – – – – – – –

Title: COOL WHIP COOKIES
Categories: Cookies
Yield: 1 servings

4 oz Cool Whip
2 Eggs
1 Lemon cake mix
Powdered sugar

Beat together Cool Whip and eggs with electric mixer.
Add lemon cake mix. Continue mixing with mixer (this
will be thick!). Drop by teaspoonfuls into bowl of
powdered sugar. Use fork to roll around in sugar.
Bake on greased cookie sheet at 350 degrees for 8
minutes on top rack in oven. This recipe makes about 3
dozen. Randy Rigg

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