SHARP CHEDDAR CHEESE SPREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spreads
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Cream cheese — softened
1 1/2 qt Chef-Mate Sharp Cheddar
– Cheese Sauce — unheated
4 oz Pimentos — drained, chopped
– optional
1 oz Green onions — finely chopped
– optional

1. Beat cream cheese in 20-quart mixer bowl on medium speed until
smooth and creamy, about 5 minutes, scraping bottom and side of bowl
occasionally. 2. Add Cheese Sauce. Continue beating until well
blended, additional 5 minutes. Chill. Serve with crackers.

Note: This may be served as a dip if desired. Serve with fresh
vegetables, potato chips or crackers. May be kept in refrigerator 3-4
days.

Makes 12 one cup portions (one portion serves 3-4)

Source: Carnation Company

Title: Gazpacho
Categories: Soups/stews, Appetizers, Londontowne
Yield: 4 servings

1 ea Clove garlic, peeled 1/4 ts Pepper
1 ea Slim cucumber, peeled/cut 1/2 ea Small onion, peeled/sliced
4 ea Ripe tomatos cut in eighths 2 tb Olive oil
1/2 ea Green pepper, seeded/sliced 3 tb Wine vinegar
1 ts Salt 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatoes, croutons.
Mrs. Harold T. Cook

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PIZZA BY THE FOOT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Mild italian sausage
1/2 P water
1 Loaf (1 lb.) unslice
15 pizza sauce — ¥
1 P. italian seasoning
1/2 P. garlic powder
1/4 Shredded provalone c
2 Ps (8 oz.) shredded mo

Place sausage and water in shallow pan.Cover and bring to boil.
Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into
1/4″ slices.Slice bread in half lengthwise and lay cut side up on cookie
sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on
each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350
degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6
servings.

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Title: Vegetable Burger Soup
Categories: soups
Yield: 1 servings

1/2 lb ground beef
2 c water
1 cn (16-oz) stewed tomatos
1 cn (8-oz) tomato sauce
1 pk (10-oz) frozen mixed
1 vegetables
1/4 c dry onion soup mix
1 ts sugar

In large saucepan, brown ground beef. Drain off excess fat. Stir in water,
stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring
to boiling. Cook and simmer 20 minutes.

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Title: MANDARIN PANCAKES (DOILIES)
Categories: Chinese, Pancakes
Yield: 1 servings

2 c All purpose flour
1 c Boiling water
Sesame oil

Place flour in a mixing bowl. Gradually stir in
boiling water, mixing with a wooden spoon. When it is
cool enough to handle, knead with your hands until it
is smooth and elastic, adding a little more flour if
necessary. Cover dough with a damp dish towel and let
it rest for 30 minutes. Roll dough out on a lightly
floured surface to a 1/4 " thickness. Use a 3 inch
round cookie cutter to cut the dough, rerolling it
until all of the dough has been used. Smear sesame
oil over one side of each 3 inch circle of dough. Put
two circles together with the sesame-oiled sides
touching. Now roll out the dough circles until they
are about 6 inches in diameter, turning as you roll so
they keep a round shape. Cover the pancakes with a
damp towel until you are ready to cook them. Use an
ungreased heavy skillet over low heat and roast one
side of the pancake until it bubbles slightly (about 1
minute). Do not brown. Turn over and roast the other
side. Remove from the skillet and when cool enough to
handle pull the two pancakes apart. Wrap the pancakes
in foil and refrigerate. To Reheat: Fold each pancake
into quarters and place in a steamer. Steam for 5
minutes. Note: Another method is to place folded
pancakes on top of rice that has just been cooked.
The heat and steam from the rice will reheat them.
From: The Chinese Menu Cookbook Shared By: Pat Stockett

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Title: Peanut Fudge Sauce
Categories: Sauces, Desserts, Microwave
Yield: 16 servings

6 oz Semisweet chocolate chips
3/4 c Evaporated milk
1/2 c Creamy peanut butter
1/2 c Marshmallow creme

In microwavable container, microwave chocolate chips on High 100% power 1
minute; stir. Microwave on High 1 minute longer. Stir until chocolate is
smooth. Add milk, peanut butter and marshmallow creme. Beat until blended.
Serve on cake or ice cream. Source: Woman’s Day Meals in Minutes. Typed in
MMFormat by Cindy Hartlin.

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Creamy Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Casseroles Main Dishes
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 each chicken breast halves without skin
1 cup herb-seasoned stuffing mix
8 each 4 x 4’" slices Swiss cheese
1/4 cup white wine
1/4 cup melted butter
1 each Cream of Chicken soup

Arrange chicken in a 9 x 13 baking dish; top with cheese slices.
Combine the so up and wine and spoon over chicken breast.

Sprinkle with crushed stuffing mix. Pour butter over crumbs. Bake at
350 degre es for 40 – 45 minutes.

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NOTES : I have served spiced pickled pears with this.

Title: Easy Shortbread
Categories: Cookies
Yield: 48 servings

1 c Sugar 1 lb Butter
3 1/2 c Flour, all purpose 1 c Rice flour
2 tb Sugar

Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar). Add to softened butter and cream mixture until very
fluffy. Combine flour and rice flour. Beat into batter in small portions.
Turn batter out onto a lightly floured surface. Knead until smooth, adding
up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly
roll pan. Score into bars with a sharp knife. Prick surface with fork.
Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F
and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool
and store in air tight container. (Good recipe from Toronto Star, very
fast.)

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1 large onion, coarsely chopped
6 cups water
3 potatoes, peeled and chopped
3 zucchini, thickly sliced
2 cups tightly packed washed and dried fresh spinach leaves
Several twists of freshly ground pepper
1/4 package (3.5 ounces) enoki mushrooms (optional)
Place the onion in a large pot with 1/2 cup of the water. Cook and stir
until the onion softens slightly, about 3 minutes. Add the remaining water
and the potatoes, zucchini, and soy sause. Bring to a boil, reduce the
heat, cover, and simmer for 35 minutes. Add the spinach and pepper. Cook
for another 2 minutes. Remove from the heat. Puree the soup in batches in
a blender and return to the pan. Add the mushrooms, if desired. Heat
gently for 5 minutes. Serve hot.
This is how the recipe appears in the book. I have noted some additions
from a posting here on the FF list to use 2 bunches of fresh spinach, and to
add cayenne pepper and garlic powder to taste.

Title: Baked Cheddar Toast
Categories: Breads Cheese Eggs Main dish
Servings: 6

1 c Heavy Or Whipping Cream
1 c Cheddar Cheese; Md, Shredded
1/2 ts Nutmeg
1/4 ts White Pepper
4 ea Eggs; Lg, Well Beaten
12 ea Bread Slices; White

In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices
diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch
apart on the baking sheet and bake until browned and bubbly, about 15
minutes. Serve hot.

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