Title: GARLIC LOVER’S PIZZA SAUCE
Categories: Sauces, Herb/spice, Pizza, Garlic
Yield: 10 servings

3 tb Olive Oil
1/2 c Onion; Minced, 1 Md.
1/2 Green Pepper; Minced
3 Cloves Garlic; Large, Minced
1 1/2 c Water
6 oz Tomato Paste; 1 Cn
1/2 ts Basil; Dried
1/2 ts Oregano; Dried
1 ts Parsley; Dried
Salt Pepper; To Taste

Pour the oil into a deep, heavy skilled over medium-high heat. Add
the onion and green pepper then cook and stir for about 5 minutes.
Add the garlic and continue to cook, stirring, until the vegetables
are tender. Add the water and then stir in the tomato paste. Sprinkle
the sauce with the basil, oregano, and parsley. Lower the heat and
let simmer for about 5 minuts. Add the salt and pepper to taste. If
desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring
often, about 30 minutes or until the sauce if very thick.

Makes about 3 Cups of sauce. This is sufficient sauce for two 12 to
14-inch round pizza or 1 oblong pizza or 1 deep dish pizza.

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MUFFIES: THEY’RE THE TOPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Muffie tip and hints

Who eats muffin bottoms? Just about everyone prefers
the tops. Which is why I invented “muffies”. They’re
baked on a baking sheet instead of a muffin tin and
have no bottom. The muffie has a lot going for it: Two
cups of muffin batter, which customarily makes 4-6
muffins, is enough for 16 muffins. And they take much
less time to bake, usually less than 10 minutes. I
prefer them just lightly browned so they stay a little
moist and soft inside. Almost any thick muffin batter
will work, but space the muffies at least two inches
part because they spread a good deal, especially if
the batter is not chilled. They way to get a puffier
muffie is to refrigerate the batt until it is very
chilled. Bake the batter right after it is mixed and
all you’ll get is a flat, soft cookie. Muffies should
be enjoyed warm, right from the oven. To reheat, wrap
them in foil and warm gently in a conventional oven.
To store, arrange in a single layer on a baking sheet
and freeze them. Once frozen, place them in an
airtight plastic bag, then in another airtight plastic
bag to stave off freezer odor. Defrost as needed. The
following muffies will get you started. The first two
are deliberately low in cholesterol. The
Blueberry-Apple Muffie is not low, but not excessive,
either.

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Title: Scandinavian Rasberry Soup
Categories: Appetizers Soups Fruits
Servings: 8

20 oz (2 pk) Red Raspberries * 1/2 c Orange Juice
1/4 c Lemon Juice 1 T Cornstarch
3/4 c Chablis ** 1 x Fresh Orange Sections
1 x Granishes *** 1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
—————————————————————————

In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

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Homemade Muffin Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads Muffins Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups unbleached flour — or all-purpose
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nu
tmeg. Mix well. Put into a large airtight container. Seal and label with
date and ingredients. Store in a cool, dry place. Use within 6-8 months.=

Makes about 11 cups of Homemade Muffin Mix.

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Title: % Stuffed Tomatoes
Categories: Veggies, Favorites, Stuft vegs, Vegetarian
Yield: 1 guess at 4

—————-MEALS WITHOUT MEAT, TV FOOD—————-
4 lg Firm tomatoes

————————-STUFFING————————-
1 1/2 c Sour dough breadcrumbs
1/4 c Shallots, minced
1 T Garlic, minced
1/4 c Fresh basil, minced
1/4 c Feta cheese
1/4 c Olive oil
1/4 c Parmesan

Cut tomatoes in 1/2; scoop out pulp (reserve for
another dish or mince into stuffing.). Place upside
down to drain. Stuffing:
Combine all except Parmesan. Spoon into tomatoes;
place in baking dish. Sprinkle with Parmesan. Bake 375
F until golden brown. No baking time given.
S: TV Food Network

Oh, this is delicious! I made this for the girls and I
and we loved it– ate 2 halves each. It baked pretty
quickly, but I didn’t time it– try 10 mins or so but
don’t let the tomatoes get any more than warmed. The
flavor changes too much and isn’t pleasant.

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Title: SWEET SOUR SAUCE SUPPOSEDLY PEKINGESE STYLE
Categories: Chinese, Loo, Sauces
Yield: 1 batch

1 tb Cornstarch
1/3 c Water
6 tb Brown sugar
1/4 c Rice vinegar (or white
Vinegar, use 2 T less)
1/4 c Orange juice (or 1 T
OJ concentrate)
3 tb Ketchup or tomato puree
3 tb Lemon juice (or vinegar)
2 ts Regular soy sauce
1/2 ts Ginger root, minced
1/4 ts Hot chili oil, optional
1/4 ts Hot sauce, optional
1 tb Pickled ginger,
Shredded, optional

Mix cornstarch and water. Add rest of ingredients.
Bring to a boil. Cook over medium heat until glossy
and thickened.

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CASHEW LOAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cashews, raw
2 c Soy milk
2 lg Onions
4 sl Whole wheat bread
2 tb Soy sauce
1 t Salt
2 tb Dried parsley
1/2 ts Celery seed

Blend first four ingredients in blender or put
through food grinder, except the milk. If you grind
the ingredients, pour soymilk over the top.

Add soy sauce, salt, parsley and celery seed and mix
well. Place in well-greased baking pan and bake at 350
degrees until firm, about 40 minutes.

Approximately 325 cal per serving

From DEEANNE’s recipe files

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Title: SALSA FRESCA/PICO DE GALLO
Categories: Beans, Mexican
Yield: 1 Batch

6 Roma tomatoes or
3 -regular tomatoes,
-seeded, and chopped
4 Green onions, chopped
Juice of two limes
3 Jalapeno peppers,
-seeded and chopped or
2 Seranno chili peppers
1 c Cilantro leaves,
-coarsly chopped (opt’l)
2 tb Bland salad oil (opt’l)

Combine the ingredients, and allow to sit for an hour or so to blend
the flavors.

All of the ingredients in this dish can be freely varied to suit the
individual cook’s taste. Some cooks also include a small, firm but
ripe avocado, cubed.

The mixture will keep under refrigeration for about a day, but I
wouldn’t hold it much longer than that, and it’s really best when
freshly made.

Kathy in Bryan, TX

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INGREDIENTS FOR A GREAT CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY—–
1 lb Butter — brought to a cream
1 lb Flour
5/8 lb White Sugar
1 1/3 lb Currants
1/8 Worth Perfume
Peel of 2 Oranges
1/8 pt Canary
1/8 pt Rosewater
8 2/3 Eggs — half ye whites
1/8 lb Citron

No instructions were given. Taken from FRANTIC MOTHER COOKBOOK–a 1763
English recipe from a Cornish cookbook.

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Title: CHURCH WINDOW COOKIES
Categories: Cookies
Yield: 10 servings

1 pk 6 oz mint chocolate chips
1 pk 6 oz plain chocolate chips
1 ea Stick oleo
1 pk Miniature colored marshmallo
1 c Chopped nuts
1 x Flaked coconut

Heat first 3 ingredients just enough to melt chips, let cool. The add
marshmallows and nuts. Stir until marshmallows and nuts are covered
with chocolate mixture.
Put flaked coconut on wax paper and put half of cookie mixture in a
line and roll. Repeat with other half of mixture. Put in
refrigerator until hardened, cut into cookies.
Tasty and very pretty.

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