Title: Hawaiian SPAM PIzza
Categories: Pizza
Yield: 6 servings

1 cn Refrigerated all-ready
-pizza crust
1 pk Sliced Provolone cheese (6oz)
1 cn SPAM Luncheon Meat, cut in
-thin squares (12 oz)
1 cn Chunk pineapple, drained
1/2 c Thinly sliced red onion
1/2 c Chopped green pepper

Heat oven to 425’F. Grease 12″ pizza pan or 13×9″ baking pan. Unroll
dough; press in prepared pan. Top with cheese. Arrange remaining
ingredients over cheese. Bake 25-30 minutes or until crust is deep
golden brown. Serves 6.

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Title: Boboli Four Cheese White Pizza
Categories: Italian
Yield: 1 servings

Mozzarella
Gorgonzola
Sharp Provolone
Parmesan
Onion slices; optional
Blanched broccoli; optional
-can substitute blue cheese
-or other cheese for the
-gorgonzola

Brush the Boboli lightly with olive oil and put the cheese on
liberally. Drizzle a few more drops of olive oil over it. Bake
according to Boboli Pizza directions.

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1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1 1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar until creamy. Add flour and baking powder,
beating until well blended. Shape dough into 1 1/4-inch balls. Place 2
inches apart on ungreased baking sheets. Press an almond in the center of
each. Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until
golden. Remove and let cookies cool on racks. Makes about 50 to 55 cookies.

Title: HOMEMADE MUSTARD
Categories: Holiday
Yield: 1 servings

1/4 c Dry mustard; Colemans 1 tb Sugar
1/4 c White wine vinegar 1/2 ts Salt
1/3 c Dry white wine 3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg
yolks into mustard mixture. Place over simmering water and cook,
stirring with a wire whisk, until mixture thickens slightly (about 5
minutes). Pour into small jars and let cool. Cover tightly and refrigerate
for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when
you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with
roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding
1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup
tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you
remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
lime juice. Serve with roast lamb or chicken, shrimp

Title: Rich Coconut Pie
Categories: Desserts, Pies
Yield: 1 pie

1 Pie crust
1/4 c Butter, softened
1 c Superfine sugar
2 Eggs
2 T Flour
1/2 c Milk
1/4 t Almond extract
2 c Finely grated coconut

Preheat oven to 350 degrees. Make a pastry as directed and fit into
a 9″ piepan, making a high fluted edge; do not bake. Cream butter
and sugar until light, beat in eggs, one at a time. Sprinkle in
flour and blend until smooth. Mix in remaining ingredients and spoon
into pastry shell. Bake 45 minutes until browned and springy to the
touch. Cool on wire rack and serve at room temperature.

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Title: Peanut butter tater candy
Categories: Candies
Yield: 1 Servings

-Helen Jolly mdfd30e-
1 md White potato
1 pk Confectioners’ sugar
1/4 c Salted peanuts; chopped,
– optional
1/4 ts Vanilla extract
1/2 c Smooth peanut butter

Boil potato (with skin on) until done. Peel; remove any eyes or
spots.
In a mixing bowl, mash the potato thoroughly with a fork or
electric mixer at slow speed. Add vanilla. Gradually add
confectioners’ sugar ((use a fork, as mixture begins to firm) until
it forms a ball. Turn out on a confectioners’ sugar covered surface
(instead of flour). Roll the ball out flat and oblong until it is
1/4-inch thick.
Spread peanut butter evenly over the flat surface. Sprinkle the
chopped peanuts evenly over peanut butter (if you opt to use them).
Cut the flat surface in half the short way. Roll jelly-roll fashion,
sealing the edges. (2 rolls.) Place in refrigerator until chilled
and firm. Slice into 1/3-inch pieces. Keep refrigerated until ready
to serve.

Source. The Oklahoma Peanut Commission. Wis/Gramma.

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POULET EN CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 T Vegetable oil
2 T Butter or margarine
2 ea Cloves garlic, minced
12 ea Whole white onions, peeled
12 ea Small white potatoes, pared
4 ea Large carrots, pared and qua
1 c Dry white wine
2 t Salt
1 t Leaf rosemary, crumbled
1/2 t Freshly ground pepper
1 cn Condensed chicken broth

1. Wash and dry chicken; skewer neck skin to back; twist the wing
tips flat against skewered neck skin; tie the legs to tail with
kitchen string.
2. Heat oil and butter or margarine with the minced garlic in a 12
cup flame proof casserole or a large kettle. Brown chicken in the hot
fat; remove.
3. Saute onions, potatoes and carrots in drippings; remove and
reserve. Stir wine, salt, rosemary and pepper into casserole and bring
to boiling, scraping up all the cooked on juices from bottom of
casserole; stir in chiken broth; return chicken to casserole; surround
with browned vegetables; cover. (If using a kettle, place chicken in
a 12-cup casserole; surround with browned vegetables; pour sauce over;
cover.)
4. Bake in moderate oven (350 degrees) 1 hour, basting several times
with casserole juices, or until chicken is tender. Garnish with a
bouquet of parsley and serve with a chilled white wine, such as
Chablis, and chunks of crusty French bread if you wish. (I usually
serve over hot steamed rice.) Serves 4.
Source: Family Circle “301 Splendid Casseroles”, January 1976

– – – – – – – – – – – – – – – – – –

Title: HARVEST BROTH – CAWL CYNHAEAF
Categories: Soups/stews, Ethnic
Yield: 1 servings

1 kg Welsh neck of lamb
200 g Peas
200 g Broad beans
1 md Carrot
1 Onion
1 sm Turnip
1 sm Cauliflower
5 Sprigs of parsley
1 1/2 l Water
Salt and pepper

Remove as much fat as possible from the meat. Place
the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of
the liquid. Shell the peas and beans. Peel and dice
the carrot, onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the
saucepan and simmer slowly for 3 hours. 30 minutes
before serving the broth, cut the cauliflower into
sprigs and add to the saucepan. Serve hot decorated
with sprigs of parsley.

From:Country Cookery – Recipes from Wales by Sian
Llewellyn.

—–

Title: Butter Tart Squares
Categories: Cookies
Yield: 16 servings

Mmmm—————-
————-base——
—————————
1/2 c Butter
2 tb Icing sugar
1 1/2 c Flour
Mmmmm—————
————filling—- — €
—————————
1 1/2 c Brown sugar
1/4 c Butter, melted
2 Eggs, beaten
1 tb Vinegar
1 ts Vanilla
1 c Raisins

Cream butter and sugar. Blend in flour. Turn dough into ungreased 9″
square pan and pat down. Bake 5 minutes.

Whisk all filling ingredients together until blended. Pour over base.
Continue to bake 25-30 minutes or just until filling is set and
doesn’t jiggle in centre. Cool completely, then cut in squares.
Makes 16 squares.

Modern Woman, November 1994 Review of Blueberries Polar Bears, Helen
Webber and Marie Woolsey. P.O. Box 304, Churchill, Manitobou R0B 0E0

Typed by E.Marie Campbell

—–

Tournedos de Filet Mignon Cordon Bleu No. 666 Yields 4 Servings

4 8 oz Filets, 2″ thick 2 Tbls Clarified Butter
4 slices Bacon, Thick 1/2 Cup Bearnaise Sauce
4 Slices Swiss Cheese
4 oz Prosciutto

Preheat the broiler.
Cut a slice in upper surface of each fillet, near the edge, to form a pocket.
Stuff one slice of swiss cheese and * of the Prosciutto into each pocket.
Use a toothpick to secure the pocket closed.
Wrap one slice of bacon around the edge of each fillet.
Saute on both sides in clarified butter until lightly browned.
Place on a baking sheet and put in the broiler about 4″ under the heat.
Broil about 4 minutes per side.
The fillets should be well browned on the outside but rare in the center and
the cheese should be completely melted.
The Bearnaise Sauce should either still be warm from preparation or it should
be gently warmed before using.
Place fillets on hot dishes and pour a generous amount of Bearnaise sauce over
each.