Bibb Lettuce Halves With Lemon Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings Salads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Heads Bibb Lettuce
—–Lemon Dressing—–
1 Cup Olive Oil
1/3 Cup Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Prepared Mustard

Halve the lettuce heads lengthwise and rinse carefully under running
cold water to remove any dirt. Shake off excess water and wrap in
paper towels. Refrigerate until ready to serve. Combine the remaining
ingredients in a screw-top jar. Cover and shake well. To serve the
salad, place a lettuce half on each of 6 salad plates and moisten
generously with freshly shaken dressing.

Serves 6.

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ORANGE CRANBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Orange (I use a large navel
_orange with thick rind)
3/4 c Dried cranberries
1 Egg
3/4 c Milk
2/3 c Vegetable oil
1 1/2 c Flour
2 1/2 tb Flour
1 c Sugar
2 tb Sugar
1 1/8 ts Baking powder
3/4 ts Salt

The night before: Grate the orange rind. Squeeze the
juice from the orange. Mix the rind, juice, and
cranberries in a bowl and refrigerate overnight.

The next day: Preheat oven to 400 degrees. Mix the
egg, milk and vegetable oil in a small bowl. Sift
together the flour, sugar, baking powder, and salt in
a large bowl. Add the cranberries (with the juice and
rind) to the flour mixture. Add the liquid mixture to
the dry mixture. The batter will be runnier than most
muffin batters — but that’s the way it should be.
Fill 12 greased muffin cups (or use foil baking cups
to line the muffin cups) with the batter and bake for
25 minutes.

These muffins are very moist and tasty. The rather
strange measurements of flour and sugar are the result
of my reducing the end result from 4 dozen muffins to
1 dozen.

From: April Roche Date: 11-02-93
From: Nancy Coleman Date: 08-28-94

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EASY TEA BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour
3 ts Baking powder
3/4 ts Salt
6 tb Shortening
1 c Milk

Preheat oven to 400F. Combine flour, baking powder,
and salt in a bowl. Cut in shortening using a pastry
blender, 2 knives or a fork until mixture is crumbly.
Add milk. Stir with fork just enough to moisten dry
ingredients. Drop dough from a Tablespoon onto
ungreased baking sheet. Bake for 10-12 minutes til
lightly browned.

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Title: WILLARD SCOTT’S POUND CAKE *
Categories: Cakes, Frostings, Celebrity
Yield: 12 servings

——————————PATTI – VDRJ67A——————————
1 c Butter; softened 3 1/2 c Flour
1/2 c Shortening 1/2 ts Baking powder
5 Eggs; room temp 1 c Milk
3 1/4 c Light brown sugar

———————————-FROSTING———————————-
1 c Pecans; chopped 1 lb Powdered sugar
1/2 c Butter; softened 3 tb Milk; to 4 tbls

In large bowl, cream together butter and shortening; add eggs, one at a
time, creaming after each. Add sugar. Sift flour and baking powder
together. Add alternately with milk to batter. Bake in greased and floured
10″ bundt pan for 1-1/4 to 1-1/2 hours at 325~.
FROSTING: Toast pecans in butter in broiler pan until well browned. cool
slightly; add sugar and enough milk to thin to spreading consistency.
Spread on top of cake. Some should drip down sides and center, but spread
only on top.

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WHITE CHOCOLATE RASPBERRY CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RITA TAULE (BTVC62A)
—–CRUST—–
2 cup Plain dry bread crumbs
1/2 cup Chopped pecans
1/2 cup Butter
1 teaspoon Cinnamon
1/2 cup Sugar
—–FILLING—–
2 pound Room temperature cream chees
1 cup Sugar
5 Jumbo eggs
6 ounce Melted white chocolate
1 pint Raspberries
1/2 cup Whipping cream
1/4 cup Cornstarch
1 tablespoon Vanilla
—–TOPPING—–
2 tablespoon Rum — optional
1 pint Raspberries
1/2 cup water
1/2 cup Sugar
1/4 cup Cornstarch

For crust: Put pecans in small bowl with butter and microwave on high 1 1/2
minutes. Stir dry ingredients together in 10-inch springform pan. Add butter
and nuts and mix well. Pat onto bottom and sides.

For filling: Beat cream cheese until light. Add sugar and beat until light
and fluffy. Add eggs one at a time; beating after each. Add remaining
ingredients except berries and mix well. Pour into pan. Drop berries on top
and push down with fork so that batter covers them. Bake at 350 for 1 1/2
hours in which a pan of water has been placed on the bottom rack.

Remove from oven and run knife around the edge to loosen from pan and prevent
a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2
cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and cornstarch
WELL in saucepan. Add berries and water and cook over medium heat until thick
and bubbly. Stir in rum. Pour over cooled cake.

(I refrigerate the cake for a day first, then put topping on just before
serving).

This recipes is from Ann Raisler.

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NOTES: I have not tried this recipe yet.

Title: DARK FUDGE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 1/2 quarts

6.00 oz Unsweetened chocolate
2.00 tb Butter
2.00 c Sugar
0.33 c Light corn syrup
2.00 c Half and half
4.00 Eggs
2.00 ts Vanilla extract
2.00 c Whipping cream

In a large, heavy saucepan, melt chocolate and butter over low heat,
stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and half.
Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes
without stirring; set aside.

In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate
mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir
over medium heat until slightly thickened, about 1 minute.

Cool to lukewarm. Stir in vanilla, whipping cream and the rest of the half
and half. Freeze in ice-cream maker according to manufacturer’s directions.

[From: Chocolate Mousse and Other Fabulous Chocolate Creations, p. 137, by
Betty Malisow Potter. New Boundary Designs, Chanhassen MN, 1986.]

[Notes: A double batch is too big for a 3-quart saucepan. It also won’t fit
in my “4 Quart” ice cream maker.]

—–

Title: SOUTHWEST CHICKEN SALAD
Categories: Meats
Yield: 4 servings

4 boneless skinless chicken
-breast halves (1 lb)
1 ts olive oil
1 tb chili powder (or more)
Shredded romaine lettuce
3 md white grapefruit, peeled
-and segmented
Citrus-Pineapple Salsa

Rub chicken breast with oil. Pat chili powder onto chicken. Over medium-hot
coals, grill chicken
5 minutes on each side or until no longer pink in center. (Or, saute chicken
in 1 tb hot oil in large
skillet over medium heat, about 5 minutes on each side, or until no longer
pink.) Meanwhile, on
plates, divide lettuce and grapefruit segments. Diagonally cut each chicken
breast into slices;
reassemble breasts atop greens mixture on each plate. Spoon some
Citrus-Pineapple Salsa on
salads. Pass remaining salsa. Makes 4 servings.

The Tampa Tribune, February 1, 1996

MMMMM

Rice Pudding 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white rice
6 cups skim milk
3/4 cup sugar
pinch salt
1 Tbl. vanilla

Mix everything except the vanilla in a (non-stick!) pot. Heat until just
short of boiling, stirring constantly. Reduce heat, cover, and simmer 1
hour, stirring occasionally.

When it’s the consistency that you like, remove from heat and add the
vanilla.

Pour into bowls and let cool or eat it hot like I do.

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“CHICKENLESS” A LA KING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — chopped
2 Bell peppers, green — chopped
1/2 lb Mushrooms — chopped
3/4 c Water
3/4 c Flour
1 c Peas
3 c Soymilk, nut milk or rice
–milk
1 c Water
2 tb Tamari
4 oz Pimiento, chopped

In a large pan, cook onions, green pepper and
mushrooms in 1/4 c water for 10 minutes. Remove from
heat. Blend in flour. Then slowly stir in 3 cups
soymilk, 1 c water and 2 T tamari. Cook over medium
heat, stirring almost constantly till mixture boils
and thickens. Stir in pimiento. Cook and stir about 2
minutes longer to heat pimiento. Serve hot over rice,
whole grains, toasted bread, baked potatoes, potto
baskets or pastry puffs.

_Instead of Chicken, Instead of Turkey_, published by
United Poultry Concerns, PO Box 59367, Potomac, MD
20859 (301)948-2406

MM by Dianne Smith/DEEANNE

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Title: COD COBBLER (IRISH)
Categories: Seafood, Irish
Yield: 6 servings

1 1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 l Milk
3 1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 ts Baking powder (for scones)
1 pn Salt (for scones)
1 Egg (for scones)

Directions: Place cod filets in the bottom of a round oven dish. Make a
cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz
grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8
of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated
cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1
egg yolk into the mixture and add enough milk to make a workable dough.
Roll out to a thickness of 1/2 inch and cut into small rounds with a scone
cutter. Dispose these rounds on top of the sauce, so that they just about
cover the surface; glaze them with a little milk, sprinkle some more
grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes,
until the scones are golden brown.

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