Fire Balls

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese — shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use unseasoned
fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is
good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to
remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty,
then wrap and seal the dough around the pepper. Coat one or two balls at
a time by shaking them in a plastic bag with the pork breading mix or
seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the sausage
is thoroughly cooked, turning several times.

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Per serving: 905 Calories; 62g Fat (62% calories from fat); 31g Protein; 55g
Carbohydrate; 116mg Cholesterol; 3655mg Sodium

Serving Ideas : Interesting and different appetizer.

Title: ARM HAMMER DOUBLE CHIP COOKIES
Categories: Cookies
Yield: 60 servings

1 c Butter or marg.
1 c Sugar
1/2 c Light brown sugar, packed
1 t Vanilla extract
2 x Eggs
2 c Flour, unsifted
1 T Arm Hammer Baking Soda
1 2/3 c (10 oz. pkg.) Peanut Butter
Chips
2/3 c Semi-sweet chocolate chips

In large mixing bowl, beat butter or margarine, sugar, brown sugar and
vanilla. Add eggs; beat well. Stir together flour and baking soda;
blend into sugar mixture. Stir in peanug butter and chocolate chips. Drop
by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to
10 minutes or until lightly browned. Cool slightly; remove from cookie
sheet
to wire rack. Cool completely. Makes about 5 dozen cookies.

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Title: Popeye’s Biscuits
Categories: Breads
Yield: 12 Servings

-JEANNETTE DABBS (RFNR19B)
4 c Pioneer biscuit mix
8 oz Sour cream
6 oz 7-up

Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut
or shape with hands . Bake 6 -8 mins @ 400`.

Delicious!!!! Hope this will become a favorite of yours.

Formatted by Elaine Radis BGMB90B; JANUARY, ’93

MMMMM

Title: Cinnamon Orange Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
1 Grated peel of orange
2 tb Orange juice concentrate
2 tb Brown sugar
1/2 t Cinnamon

Cream together all ingredients.

MMMMM

Title: Creamy Smooth Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 12 servings

1 c Butter or margarine
1 1/2 c Creamy peanut butter
1 c Granulated sugar
1 1/2 c Brown sugar; packed
2 lg Eggs
2 ts Vanilla extract
1 ts Salt
1 ts Baking soda
2 c Unbleached all-purpose flour

Cream the butter and peanut butter. Beat in the
sugars, blending well. Add the eggs, vanilla, salt,
baking soda and flour and mix well. Drop by spoonfuls
onto a greased cookie sheet. Bake in a preheated 350
Degree oven for 10 to 12 minutes

Yield: About 5 dozen cookies

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Sponge Cake (Pan di Spagna)

Recipe By : COOKING LIVE SHOW #CL8735
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs — separated
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch salt

Butter and line with parchment paper a 9-or 10-inch round
cake pan that is 2 inches deep.

In a medium mixing bowl, whisk the yolks with the vanilla.
Whisk in half the sugar and continue to beat until very
light and frothy, about 5 minutes, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip.

Combine the flour and cornstarch and sift once to aerate.
In a clean, dry bowl, beat the egg whites with the salt
until they hold a very soft peak, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip. Beating faster, add the remaining
sugar in a very slow stream, beating until the egg whites
hold a firm peak.

Fold the yolk mixture into the whites with a rubber spatula.
Sift the flour and cornstarch over the eggs in 3 additions,
folding them in gradually. Do not overmix the batter.

Pour the batter into the prepared pan and smooth the top.
Bake at 350 degrees for 30 to 40 minutes, until it is well
risen and feels firm when pressed gently with the palm of
your hand. Immediately loosen the layer from the side of
the pan with a small knife or spatula. Invert the layer onto
a rack and leave the paper stuck to it. Turn the layer right
side up and cool it on a rack.

Unless you are going to use the layer within a few hours,
double-wrap tightly in plastic and keep in the refrigerator
up to 5 days, or freeze.
Yield: 1 9- or 10-inch layer cake

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NOTES : (Courtesy of Nick Malgieri

Dump Cake

Recipe By : Karen Sanburn
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 20 oz. can pie filling — any flavor
1 20 oz. can crushed pineapple
1 box cake mix — any flavor
8 oz. pecans — chopped
2 sticks butter or margarine

Put pie filling and pineapple in bottom of 9×13″ baking pan. Stir together.
Sprinkle cake mix on top. Cut up butter and dot over cake mix, making sure
to get in corners of pan. Sprinkle pecans on top. Bake at 350 degrees for
45 minutes or until brown.

Refrigerate any leftovers.

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NOTES : Extremely easy , and very good.

Peanut – Butter Crisscrosses

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine*
1/2 cup granulated sugar*
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
2 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt

Cream margarine, sugars, eggs and vanilla. Stir in peanut butter. Sift dry in
gredients; stir into creamed mixture. Roll into balls (rounded teaspoon). Plac
e on non-stick treated cookie sheet. Press with back of floured fork to make c
risscross. Bake at 350 degrees about 10 minutes.

*1/2 cup margarine and 1/2 cup sugar has been removed from this recipe.

T4544 Records

busted by sooz

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Mocha Sundae Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Ice Cream
Freezer Alcohol
No-Bake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Oreo cookies
1/3 cup Unsalted butter — melted
2 ounces Unsweetened chocolate
2 tablespoons Unsalted butter
1/2 cup Sugar
7 ounces Evaporated milk
1 quart Coffee or mocha almond — fudge ice cream; sof
1 cup Heavy cream
2 tablespoons Powdered sugar
2 tablespoons Kahlua
1/2 cup Nuts — chopped

Lightly butter a 9″ springform pan. Crush the cookies.
Stir in the melted butter and mix well. Press into the prepared pan. Chill
until firm. In a heavy saucepan, melt the chocolate with the butter over low
heat. Stir in the sugar. Slowly pour in the evaporated milk. Cook over high
heat for 5 to 10 minutes, or until thickened. Transfer to a bowl. Chill in the
freezer until the ice cream is firm. Spread with the chocolate sauce. Return to
the freezer. Whip the cream with the sugar and Kahlua until firm. Spread over
the pie.
Sprinkle with the chopped nuts. Freeze until firm, about 4 hours. Let stand for
5 minutes before serving.

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GREEK POTATO SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Round Red OR White
Potatoes
5 c Water
Purple Onion Rings
1/2 c Coarsely Chopped Cucumber
5 Cherry Tomatoes, Halved
1 sm Clove Garlic
1/4 c Plain Low Fat Yogurt
2 tb Crumbled Feta Cheese
1/4 ts Dried Oregano,
1/8 ts Dried Rosemary Crushed
1/8 ts Pepper
4 Ripe Olives
1 tb Chopped Fresh Parsley

Combine Potatoes 5 C. Water in A Large Saucepan;
Bring To A Boil. Cover, Reduce Heat Simmer 15 Min.
OR Till Tender. Drain Potatoes Chill. Cut Potatoes
Into 3/4 in. Cubes. Combine Potatoes, Cucumber,
Tomatoes in A Large Bowl. Set Aside.Drop Garlic
Through Chute in Processor With Processor Running.
Process About 3 Sec. OR Until Garlic Is Finely
Chopped. Add Yogurt Feta Cheese, Oregano Rosemary.
Process Until Smooth. Add Yogurt Mixture To Reserved
Potato Mixture; Toss Gently To Coat. Garnish With
Parsley, Olives Onion Rings If Desired. Cover
Chill Thoroughly. (Fat 1.3. Chol. 5.)

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