Title: Chocolate-Raspberry Spritz
Categories: Cookies
Yield: 96 Servings

1 1/2 Foil-wrapped bars NESTLE
-unsweetened chocolate
-baking bars (3 oz)
3/4 c Butter or margarine,
-softened
1 c Sugar
1/2 ts Salt
1 Egg
1/2 c Raspberry preserves
1 ts Vanilla extract
3 c All-purpose flour
1 pk NESTLE Toll House
-semi-sweet chocolate
-Rainbow Morsels (9 oz)

Preheat oven to 350’F. In small saucepan over low
heat, melt Nestle unsweetened chocolate baking bars;
set aside.

In large mixer bowl, beat butter, sugar and salt until
creamy. Blend in egg, preserves and vanilla extract.
Blend in melted chocolate. Gradually beat in flour.
Place dough in cookie press fitted with desired plate.
Press dough onto ungreased cookie sheets; decorate
with Nestle Toll House semi-sweet chocolate Rainbow
Morsels.

Bake 8-10 minutes until set. Let stand 1 minute.
Remove from cookie sheets; cool completely.

Makes 8 dozen cookies.

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New Fashioned Rhu-Berry Pie

Recipe By : Pillsbury, All-American Picnics Barbecues
Serving Size : 8 Preparation Time :0:00
Categories : Blueberries Desserts
Pies Rhubarb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounce pkg. refrigerated pie crust — or homemade 2 crust
2 cups cut-up rhubarb
2 cups blueberries
3/4 cup sugar
1/4 cup flour
1/8 teaspoon nutmeg
1 dash salt

Prepare pie crust according to pkg. directions for 2 crust pie or make
homemade pastry for 2 crust 9″ pie.
Heat oven to 400Ff. In large bowl, combine all filling ingredients. Toss
lightly. Spoon into crust-lined pan. Top with second crust. Seal edges and
flute. Cut slits in top crust.
Bake at 400 F. for 40-45 minutes or until golden brown. Cover edge of crust
with strips of foil after 15-20 minutes of baking to prevent excessive
browning.

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NOTES : Per serving: 360 cals., 15 g. fat, 15 mg. chol.
Wonderful flavor, like inventing a new fruit.

7-Up Cake By Becky

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Butter
3/4 cup Seven-up
3 cups Sugar
5 Eggs
3 cups Flour
2 tablespoons Lemon extract

Mix butter and sugar, Beat in the eggs
one at a time. Add flour, Beat, add the rest and beat. Put in
greased/floured pan (bundt) bake @ 325 degrees F. for 60-70 min. Sprinkle
with Powered sugar.

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GOODNESS CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chopped dates
1 c Boiling water
1 1/2 c AM Multi Blend Flour
-OR- AM Whole Wheat Flour
1 t Non-alum baking powder
3/4 ts Baking soda
1/4 ts Sea salt (optional)
1/4 c Vegetable oil
1/3 c Honey
1 t Vanilla extract
2 Eggs
1 Ripe banana — mashed
1/4 c Chopped walnuts or pecans
-OR-
1/2 c -Sunflower seeds

Add chopped dates to boiling water and boil 5 minutes. Sift together in
mixing bowl the Multi Blend Flour, baking powder, baking soda and salt.
Set aside. In a second bowl, beat the eggs well. Mix in the honey, oil,
vanilla extract and banana. Add dry mixture to the liquids and mix
together. Add the dates and nuts (sunflower seeds), mixing lightly. Pour
batter into an oiled 9″ x 9″ baking pan and bake 30 minutes in 350 F.
oven. Test for doneness.

Topping (optional): Heat together 1/4 cup honey, 1/4 cup butter, and 1/2
cup unsweetened coconut. Spread on cake.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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French Onion Soup

Recipe By :
Serving Size : 4 Preparation Time :4:00
Categories : Soups Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large onions — thinly sliced
1/2 cup butter
6 beef bouillon cubes
4 cups hot water
1 teaspoon worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/4 cup grated parmesan cheese

In large skillet or slow-cooking pot with browning unit, cook onions in butter
until lightly browned. In pot, combine browned onions in butter with
bouillon, water, Worcestershire sauce, and salt. Cover and cook on low 4 to 6
hours. Top each bowl with toasted French bread sprinkled with cheese. Recipe
may be doubled, kept hot in slow-cooking pot, and served from pot.

——————————

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Title: Lemon Squares
Categories: Cookies, Bars
Yield: 16 squares

———————————–CRUST———————————–
1/2 c Butter or margarine
1/2 c C and H Powdered Sugar
— unsifted
2 Egg yolks
1 c All-purpose flour
1/2 ts Salt
2 ts Grated lemon rind
1 tb Lemon juice

———————————-TOPPING———————————-
2 Egg whites
1 tb Lemon juice
1 c C and H Powdered Sugar
— unsifted

Beat together butter and sugar until creamy. Beat in egg yolks, then
flour, salt, lemon rind and lemon juice. Spread stiff batter in ungreased
9-inch square pan. Bake in 350 degree oven 10 minutes. Beat egg whites
until foamy. Beat in lemon juice. Gradually add sugar, beating
constantly until very stiff. Spread topping evenly over crust. Return to
oven and continue baking 25 minutes. Cool slightly. Cut into 16 squares.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

DOUBLE BRAN BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
1 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1/3 c Bran flakes (1 oz)
1/4 c Toasted bran (3/4 oz)
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

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FAT FREE BANANA MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mazola No Stick corn oil
Spray
1 1/2 c Flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
2 Egg whites
2 Ripe bananas (large) mashed
1/4 c Skim milk
1/2 c Karo light or dark corn
Syrup

Directions Preheat oven 400 F Spray 12 2 1/2 in muffin
cups with cooking spray. Spray top to prevent
sticking. in medium bowl combine all dry ingredients.
In large bowl using a fork or wire whisk, beat egg
whites lightly. Stir in mashed bananas, milk, corn
syrup. add flour mixture; stir until well blended.
Spoon into muffin cups. bake 20 -25 minutes or until
toothpick in center comes out clean. cool 5 minutes
Remove; cool on wire rack.

Variation; make quick bread instead of muffins. Bake
350 F. Spray 8 1/2 x 4 1/2 x 2 1/2 in.loaf pan.
Prepare as directed. bake 50 minutes. Cool 10 minutes.
Remove from pan. makes
12 servings Source Best Foods Submitted by
marina Calories 131 per serving Sat. fat 0 Total fat 0
Sodium 175 mg. cholesterol 0

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PEAR WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Pears, coarsely chopped
-(about 2 cups)
2 md Stalks celery, chopped
-(about 1 cup)
1/2 c Mayonnaise or salad dressing
1/3 c Coarsely chopped nuts

Toss all ingredients. Serve on salad greens if desired. 4 SERVINGS; 360
CALORIES PER SERVING.

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Deep Dish Meat Pie

Recipe By : BH G
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles One Dish Meals Main Course–Beef
Main Course–Pork, Veal, Etc. Main Course–Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry for single crust pie
1 cup potato — chopped
1/2 cup onion — chopped
3 tablespoons butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon dried thyme, savory or sage — crushed
1 1/4 cups beef broth
1 1/2 cups loose-pack frozen peas carrots
2 cups cooked beef, pork, lamb or veal — cubed

Prepare pastry. Roll pastry into a 12″ circle. Cover and set aside. In a
medium saucepan cook potato and onion in butter over medium heat, stirring
constantly, for 5-6 minutes or till onion is tender but not brown. Stir in
flour, herb and 1/8 teaspoon pepper. Add broth all at once. Stir in peas
and carrots. Cook and stir till bubbly.

Stir in meat. Transfer mixture to a 1 1/2 quart casserole. Top with pastry;
trim pastry to 1/2″ beyond rim. Turn under and flute edges of pastry. Cut
slits for steam. Place on a baking sheet. Bake in a 425F degree oven for
25-30 minutes or till golden. Let stand 10 minutes.

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