Title: Banana Oatmeal Cookies
Categories: Cookies, Fruits
Yield: 78 servings

1 c Sugar
2/3 c Butter; or shortening
2 Eggs
3/4 c Banana; mashed
1/2 ts Vanilla
1/2 ts Lemon juice
1 1/2 c Rolled oats
2 c Flour
3/4 ts Soda
1 ts Baking powder
1 ts Salt
1/2 c Nuts; your choice/ chopped

Sift flour, soda, baking powder and salt together.
cream together sugar and shortening. Beat in well beaten eggs.stir
in the vanilla, lemon juice, and banana. Add rolled oats and nuts to
flour mixture, alternately with banana mixture, mixing well after
each addition. Stir in nuts. Drop by teaspoon onto greased baking
sheet and bake in preheated 350 degree oven 15 to 18 minutes, or
until golden. Barb

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Title: CHOCOLATE FRUIT CRISPIES
Categories: Cookies, Low-cal, Snacks
Yield: 96 servings

-Karen Thackeray
6 c Crisp rice cereal
1/2 c Raisins
1/2 c Dried apricots;finely chop
10 oz Bag large marshmallows
1/2 c Semi-sweet choco morsels
2 tb Milk
Vegetable cooking spray

Combine cereal, raisins, and apricots in large bowl; set aside. Combine
marshmallows, chocolate, and milk in 2 qt saucepan. Place over low heat and
cook, stirring, about 10 minutes or until melted. Pour over cereal mixture;
mix well. Coat 12x8x2″ baking pan with cooking spray; spread mixture evenly
into pan. Press down firmly using fingers coated with cooking spray.
Cover and chill until firm. Cut into 1″ squares.
Calories per cookie: 25 Fat: 0 Sodium: 24 mg Cholesterol: 0
Source: No Guilt Desserts

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Orange Almond Cheesecake

Recipe By : The Cactus Restaurant, Toronto
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 cups graham cracker crumbs
1 cup unblanched almonds — coarsely ground
1/4 cup sugar
6 tbsps. sugar
Filling:
]4 eggs
1 cup sugar
1 1/2 lbs. cream cheese
2 tbsps. amaretto
2 tbsps. Cointreau or Grand Marnier
10 tbsps. freshly squeezed orange juice
1 tsp. pure vanilla
Topping:
1 tsp. gelatin
1/4 cup lukewarm water
1 1/2 cups whipping cream
1 tbsp. sugar
1/4 tsp. pure vanilla
2 tbsps. Cointreau or Grand Marnier

To make crust, combine ingredients and pat and spread over bottom and up sides
of a 9″ springform pan. Chill for 30 minutes.

To make filling, preheat oven to 350 degrees. Beat eggs and sugar until
fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange juice and
vanilla. Beat until well blended. Pour into chilled crust and bake for about
60 minutes or until filling is set. Allow to cool for about one hour before
adding topping.

To make topping, dissolve gelatin in water and allow to cool to room
temperature. Whip cream with sugar until stiff. Quickly whisk in vanilla,
Cointreau and dissolved gelatin with a rubber spatula. Spread topping evenly
over cake. Chill 4 to 6 hours.

——————————

NOTES: Makes a very large cheesecake which is truly decadent and calorie
laden!

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Per serving: 8504 Calories; 160g Fat (17% calories from fat); 23g Protein;
1781g Carbohydrate; 536mg Cholesterol; 1059mg Sodium

Title: Snickerdoodles (#1)
Categories: Cookies
Yield: 1 servings

Lori norman
Formatted by l. crouch
1 c Butter or margarine
1 c Sugar
2 Eggs
2 3/4 c Flour, sifted
2 ts Cream of tartar
1 ts Soda
1/4 ts Salt
1 1/2 tb Sugar
1 1/2 tb Cinnamon

Cream butter; add 1 c. sugar gradually. Beat in eggs, one at a time.
Blend in sifted flour, cream of tartar, soda and salt. Shape into
balls, using a level teaspoonful of dough; roll in combined sugar and
cinnamon. Place 2″ apart on ungreased cookie sheets. Bake at 400
degrees about 8 minutes. Makes about 5 dozen cookies.

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Felafel Balls

Recipe By : A Taste of Tradition by Ruth Sirkis
Serving Size : 10 Preparation Time :0:00
Categories : Starters Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dry garbanzo beans (1 cup)
1/3 cup cracked wheat
2 slices wheat bread, dry
5 cloves garlic
2 tb parsley — chopped
3 tb lemon juice
1 tb ground cumin
1/4 ts ground coriander
3 ts salt
1/4 ts black pepper
dash hot red pepper — (optional)
2 eggs
1/2 cup plain bread crumbs
oil for frying

Cover beans with water and soak overnight.

Next morning drain beans, rinse and put in a large pot. Cover with fresh
water, add 2 teaspoons salt and bring to a boil. Reduce heat and simmer
for 1 1/2 hours. Remove from heat and drain.

Soak cracked wheat in a cup of water for about 20 minutes. Soak bread
separately.

Grind garbanzo beans in a meat grinder or food processor with garlic and
parsley. Squeeze the water out of the soaked bread and grind.

Combine in a bowl with lemon juice, remaining salt, seasonins and eggs.
Mix lightly.

Drain the cracked wheat and add to the mixture with half of the bread
crumbs. Stir well and mix thoroughly. Add remaining bread crumbs
gradually until the mixture is manageable enough to shape the felafel. If
too soft, when all the bread crumbs have been used, add more to obtain the
proper consistency. This may be done several hours before serving. Cover
with waxed paper and refrigerate.

The make the felafel, shape small balls 1″ in diameter with wet hands.
Put on a tray or cookie sheet lined with waxed paper.

Fill a heavy 10″ or 12″ skillet with 1 1/2″ of oil and heat to medium-high
(375 degrees F). Fry about a dozen felafel balls at a time on both sides
until they become deep golden brown. Remove from skillet with a slotted
spoon. Put on paper towels to blot excess oil. Serve immediately.

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Title: SAUCY BEEF TACO PIZZA
Categories: Beef, Meats
Yield: 4 servings

2 lb Ground Beef Round
1 ea Med. Onion, Chopped
16 oz Taco Sauce, Mild or Hot
4 oz (1 cn) Mild Green Chilies *
1/2 c Sliced Ripe Olives
8 oz (1 cn) Refrigerated Rolls **
1 1/2 c Crushed Corn Chips
1 c Dairy Sour Cream
1 c Shredded Monterey JackCheese
1/2 c Shredded Cheddar Cheese
1 x Sliced Olives (Optional)
1 x Sliced Mushrooms (Optional)
1 c Shredded Lettuce
1 ea Med. Avocado ***
1 ea Med Tomato, Diced

* Chilies should be chopped mild green chilies and be drained.
** Rolls should be Refrigerated Crescent Rolls.
*** Avocado should be peeled and sliced.
~————————————————————————-
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off
drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread
beef mixture evenly over chips, spread with sour cream. Cover with
shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle
with remaining 1/2 cup crushed chips. Garnish with sliced olives adn
mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to
25 minutes or until crust is golden. Cut into wedges and serve with
lettuce, avocado, tomato and remaining taco sauce.
NOTE:
Pastry for single-crust pie may be substituted for crescent rolls.

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SUMMER VEGETABLE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stew meat,lean,1″ cubes
1 Beef knuckle bone,cracked
4 qt Water
8 Tomatoes,large,fresh,chopped
2 ts Salt
1 t Pepper
1 Red pepper,hot*
1 Bay leaf
2 Onions,lg,mild,peeled/choppe
1 c Celery
2 c Carrots,scraped/sliced
1 Potato,medium,peeled/diced
1 c Lima beans,fresh
1 c Cabbage,chopped
1 1/2 c Corn,fresh,cut from cob

1. Place beef and beef knuckle in soup pot. Add the
water, tomatoes, salt, pepper, red pepper, bay leaf,
and onion. Bring to a boil, then lower heat, partially
cover the pot, and let the mixture simmer for 3-4
hours, or until the meat is very tender.
2. Remove knuckle bone and bay leaf. Add celery,
carrots, potato, lima beans, and cabbage. Continue to
simmer about 30 minutes. Add corn and continue to cook
until all vegetables are tender.
3. Cool slightly, remove surface fat, then reheat and
serve.

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HAM STEAK CABBAGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Can V-8 juice
1 md Onion, diced
4 Stalks celery in 2″ pieces
1 Env onion soup mix
2 14 oz. cans sliced stewed
-tomatoes, undrained
1 t Dry minced parsley
1/4 Of 2 1/2 lb. head of
-cabbage, diced
2 cn Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
3/4 lb Ham steak, in bits

Put V-8 and celery into a blender, high speed until
minced. Combine with all other ingredients in a soup
kettle. Bring to a boil. At once, turn to a gentle
simmer and let it simmer covered for 2 hours or until
cabbage is tender. Makes 6 to 8 servings. Leftovers
can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to
eat when it’s cold outside!!

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Title: CASEY JONES ONE DISH SUPPER
Categories: Beef, Bread
Yield: 8 servings

1/2 Loaf frozen white bread
-dough, thawed (1 lb size)
1 1/2 lb Lean groun beef
1/4 c Chopped onions
1 cn (4oz) sliced mushrooms,
-drained
1 Ca n (8oz) tomato sauce
2 tb Catsup
1 ts Beef soup mix (or beef
-boullioun mix ie Oxo)
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Basil
1/4 ts Parsley
1/8 ts Black pepper
1 Egg beaten

bacon flavored bits

Brown beef and onions in Dubtch over. Drain if necessary. Add next 9
ingredients. Cover, simmer 15 minutes. Remove from stovetop and cool
to warm. Divide dough into 20 pieces and place on top of warm beef
mixture. Cover with clean towel and let rise 30 minutes or until
pieces of bread dough have doubled in size. Lightly brush dough with
beaten egg. Sprinkle with bacon flavored bits. Bake uncovered at 375
F for 25-30 minutes. Makes 8 servings. (Remaining bread dough can be
made into rolls.)

Origin: Watkins Anniversary Cookbook. Shared by: Sharon Stevens

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Chili a la Becker

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main Dish
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 milliliters Garlic — crushed
2 tablespoons Butter or Oil
1 medium Onion — minced
1 large Green Pepper — minced
3 Mushrooms — chopped
1/4 cup Celery — chopped (opt)
1 pound Pork, minced — with fat
1 teaspoon Chili Powder
2 Tomatoes (or 3) — peeled and
— chopped
2 cups Kidney Beans (canned)
— drained
1/2 cup Water
Salt

Rub heavy skillet with crushed clove of garlic.
Melt butter in skillet. Add onion and green pepper and cook for a few minutes
but do not brown. Add mushrooms and celery and cook without browning. Add pork
and cook until lightly browned. Add chili powder and mix well. Add tomatoes,
beans, water and season to taste with salt. Cover and cook gently 30 to 45
minutes.
Makes 4 to 6 servings.

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