MISCELLANEOUS RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALBONDIGAS (11-15-93) (22:34) 1/2 LB GROUND PORK 1/2 LB GROUND BEEF 1 EGG 1/2 C BROWN RICE, UNCOOKED 1 ONION, DICED FINE 1/2 TSP TOMIO (THYME) 8 C WATER 1 TOMATO, CHOPPED 1 CLOVE GARLIC, DICED 1/2 C CHILI HUERTA 2 YERBA BUENA 1 THICK SLICE FRENCH BREAD 1/2 TSP COMINO (CUMIN) 2 CARROTS, SLICED THIN 1 C PEAS, FRESH OR FROZEN MIX PORK, BEEF, EGG, RICE, 1/2 OF ONION, AND TOMIO TOGETHER; MAKE INTO SMALL BALLS. BRING WATER TO BOIL AND ADD BALLS; SIMMER AT LOW BOIL FOR 1 HOUR. ADD TOMATO, GARLIC, CHILI, AND REST OF CHOPPED ONION; LET SIMMER 35 MINUTES. ADD YERBA BUENA AND SIMMER 10 MINUTES. SOAK FRENCH BREAD IN SMALL AMOUNT OF SOUP BROTH UNTIL VERY SOFT. PLACE IN BLENDER WITH COMINO; CHOP TOGETHER; ADD TO SOUP. NEXT ADD CARROTS AND PEAS; SIMMER UNTIL VEGETABLES ARE TENDER. SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALL AMERICAN HERO (08-18-92) (1:37) 1 LARGE LOAF ITALIAN BREAD (ABOUT 15 INCHES LONG) LETTUCE LEAVES 1 TOMATO, SLICED 1 1/2 POUNDS ASSORTED CHEESE AND COLD CUTS, SLICED 4 TABLESPOONS MUSTARD CUT BREAD IN HALF LENGTHWISE. ARRANGE INGREDIENTS IN THE FOLLOWING ORDER: BOTTOM HALF OF BREAD, LETTUCE, TOMATO, CHEESE, ASSORTED COLD CUTS, MUSTARD, TOP HALF OF BREAD. CUT INTO SLICES AND SECURE WITH TOOTHPICKS. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPETIZER CHEESE BALL (02/12/94) (14:31) SERVINGS: 12 8 OZ CREAM CHEESE; ROOM TEMP. 4 OZ BLUE CHEESE, CRUMBLED 4 OZ CHEDDAR CHEESE; SHREDDED 2 T MUSTARD; DIJON-STYLE 1 T WORCESTERSHIRE SAUCE 1/8 T GARLIC POWDER 1/4 T SALT 1/2 C PECANS; FINELY CHOPPED 2/3 C CURRANTS 3/4 C PARSLEY; CHOPPED ----------------------------------DIPPERS---------------------------------- 1 X ASSORTED CRACKERS 1 X APPLE WEDGES PLACE THE CREAM CHEESE, BLUE CHEESE, CHEDDAR CHEESE, MUSTARD, WORCESTERSHIRE, GARLIC POWDER, AND SALT IN A MIXER BOWL AND BEAT AT LOW SPEED JUST UNTIL WELL MIXED. STIR IN THE PECANS AND CURRANTS. TASTE AND ADJUST SEASONING. REFRIGERATE THE CHEESE MIXTURE FOR 30 MINUTES OR UNTIL SLIGHTLY FIRM, THEN SHAPE INTO A BALL. ROLL IN THE CHOPPED PARSLEY TO COAT WELL. COVER WITH PLASTIC WRAP AND REFRIGERATE UNTIL READY TO SERVE. LET STAND AT ROOM TEMPERATURE FOR ABOUT 30 MINUTES BEFORE SERVING. PLACE ON A PLATTER SURROUNDED WITH CRACKERS AND APPLE WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ARMCHAIR QUARTERBACK CRUNCH (01/24/94) (20:43) 3 QUARTS POPPED POPCORN 2 CUPS MINI PRETZELS 1/3 C RASTED PEPITAS OR HULLED PUMPKIN SEEDS (OPTIONAL) 1/4 C REGULAR OR LIGHT MARGARINE 2 TBSP GRATED PARMESAN CHEESE 1 TSP MEXICAN SEASONING PLACE POPPED POPCORN, PRETZELS AND PEPITAS IN LARGE BOWL. MELT MARGARINE IN SMALL PAN. ADD PARMESAN AND MEXICAN SEASONING. DRIZZLE OVER POP CORN AND TOSS LIGHTLY. MAKES ABOUT 3 1/2 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANTIPASTO (11-20-92) (0:42) 1 (16 OUNCE) PACKAGE FROZEN MIXED VEGETABLES 4 OUNCES MOZZARELLA CHEESE, CUT IN 1/2 INCH CUBES 1/4 CUP BOTTLED ITALIAN SALAD DRESSING 1 (3 1/2 OUNCE) PACKAGE HARD SALAMI 1 (3 1/2 OUNCE) PACKAGE GENOA SALAMI 1 (3 1/2 OUNCE) PACKAGE PEPPERONI LEAF LETTUCE COOK VEGETABLES ACCORDING TO PACKAGE DIRECTIONS. DRAIN UNDER COLD WATER. IN LARGE BOWL TOSS TOGETHER VEGETABLES, CHEESE AND SALAD DRESSING. ROLL UP EACH MEAT SLICE. SPOON VEGETABLE MIXTURE ONTO LETTUCE LINED PLATTER. ARRANGE MEAT AROUND VEGETABLES. SERVE WITH CRUSTY BREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANTIPASTO 1 (05/23/93) (1:26) SERVINGS: 10 2 EA GREEN PEPPERS 1 EA MEDIUM ONION 2 EA STALKS OF CELERY 3 EA CARROTS 1 EA GARLIC CLOVE 1/2 LB SLICED MUSHROOMS 1 EA FLOWERETS OF MED CAULIFLOWER 2 T OIL 1 C TUNA FISH DRAINED 1 EA JUICE OF ONE LEMON 1 TS GRANULATED SUGAR 13 OZ BOTTLE OF KETCHUP FINELY CHOP PEPPERS, ONION, CELERY, CARROTS, GARLIC, MUSHROOMS AND CAULIFLOWER; COOK IN HOT OIL FOR 5 MINUTES, MIX WELL. COOK 5 MINUTES. POUR INTO STERILIZED JARS, COOL AND REFRIGERATE. WHEN SERVING, PLACE ANTIPASTO IN A PRETTY DISH, SURROUND WITH CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND APPLE WHEAT BREAD STUFFING (11-22-92) (0:00) MSB 2 CUPS CHOPPED GRANNY SMITH APPLES 1 1/2 CUPS (5 OUNCES) NATURAL SLICED ALMONDS 3/4 CUP CHOPPED ONIONS 3/4 CUP CHOPPED CELERY 4 TABLESPOONS BUTTER OR MARGARINE 1 TEASPOON GROUND CINNAMON 1/2 TEASPOON POULTRY SEASONING 1/4 TEASPOON SALT 8 CUPS CUBED WHOLE WHEAT BREAD 1 CUP RAISINS 1 EGG, SLIGHTLY BEATEN 1/3 TO 1/2 CUP APPLE CIDER OR JUICE IN LARGE SKILLET OVER MEDIUM HIGH HEAT SAUTE APPLES, ALMONDS, ONIONS AND CELERY IN BUTTER 5 MINUTES, STIRRING FREQUENTLY. REMOVE FROM HEAT. STIR IN CINNAMON, POULTRY SEASONING AND SALT. IN LARGE BOWL TOSS TOGETHER BREAD CUBES AND RAISINS; ADD APPLE MIXTURE. IN SMALL BOWL STIR EGG INTO 1/3 CUP APPLE CIDER; TOSS INTO BREAD MIXTURE. ADD REMAINING APPLE CIDER IF A MOISTER STUFFING IS DESIRED. USE TO STUFF A 15 TO 20 POUND TURKEY OR TWO LARGE ROASTING CHICKENS. SPOON ANY REMAINING STUFFING INTO LIGHTLY GREASED 9 X 5 X 3 INCH LOAF PAN. BAKE COVERED DURING LAST 30 TO 40 MINUTES OF TURKEY ROASTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND PINE CONE (11-22-92) (0:01) MSB 1 1/4 CUPS WHOLE NATURAL ALMONDS 1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED 1/2 CUP SOUR CREAM 5 CRISP BACON SLICES 1 TABLESPOON CHOPPED GREEN ONIONS 1/2 TEASPOON DILL WEED 1/2 TEASPOON PEPPER HEAT OVEN TO 300 DEGREES. SPREAD ALMONDS IN SINGLE LAYER SHALLOW PAN. BAKE 15 MINUTES, STIRRING OFTEN, UNTIL ALMONDS JUST BEGIN TO TURN COLOR; SET ASIDE. IN SMALL BOWL COMBINE CREAM CHEESE AND SOUR CREAM; MIX WELL. ADD BACON, ONION, DILL AND PEPPER; MIX WELL. COVER AND CHILL OVERNIGHT. WITH YOUR FINGERS, FORM CHEESE MIXTURE INTO THE SHAPE OF 2 PINE CONES WHICH LAY ON THEIR SIDES. BEGINNING AT NARROW END, PRESS FAT END OF ALMONDS AT SINGLE ANGLE IN ROWS. CONTINUE OVERLAPPING ROWS UNTIL ALL THE CHEESE IS COVERED. REFRIGERATE UNTIL READY TO SERVE. SERVE WITH CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE JELLY (03-29-93) (4:52) 2 CUPS APPLE JUICE 3 WHOLE CLOVES 3 1/2 CUPS SUGAR 1/3 CUP LIQUID FRUIT PECTIN IN 5 QUART CASSEROLE COMBINE JUICE, CLOVES AND SUGAR. MICROWAVE AT HIGH FOR 14 TO 16 MINUTES, OR UNTIL MIXTURE COMES TO FULL BOIL, STIRRING EVERY 5 MINUTES. STIR IN PECTIN. MICROWAVE AT HIGH FOR 1 1/2 TO 2 MINUTES, OR UNTIL MIXTURE RETURNS TO BOIL. BOIL FOR 2 MINUTES. SKIM FOAM. REMOVE CLOVES. POUR INTO HOT STERILIZED JELLY GLASSES OR JARS. COVER WITH HOT STERILIZED LIDS AND SCREW BANDS, OR PARAFFIN. COOL. STORE IN COOL DRY PLACE. MAKES 2 PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALFIE AND ARCHIE'S DOG BISCUITS (05/22/93) (0:33) SERVINGS: 10 2 1/2 C WHOLE WHEAT FLOUR 1/2 C POWDERED DRY MILK 1/2 TS SALT 1/2 TS GARLIC POWDER 1 TS BROWN SUGAR 6 T MEAT DRIPPINGS 1 EA BEATEN EGG 1/2 C ICE WATER 1. PREHEAT OVEN TO 350. LIGHTLY OIL A COOKIE SHEET. COMBINE FLOUR, DRY MILK, SALT, GARLIC POWDER AND SUGAR. CUT IN MEAT DRIPPINGS UNTIL MIXTURE RESEMBLES CORN MEAL. MIX IN EGG. ADD ENOUGH WATER SO THAT MIXTURE FORMS A BALL. USING YOUR FINGERS, PAT OUT DOUGH ONTO COOKIE SHEET TO HALF INCH THICK. CUT WITH COOKIE CUTTER OR KNIFE AND REMOVE SCRAPS. SCRAPS CAN BE FORMED AGAIN AND BAKED. 2. BAKE 25-30 MINUTES. REMOVE FROM TRAY AND COOL ON RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON CHEDDAR CRISPS (03-18-93) (6:42) 2 QUARTS MICROWAVE POPCORN, POPPED 4 CUPS SHREDDED CHEDDAR CHEESE 1 CUP COOKED AND CHOPPED BACON 1/4 CUP CHOPPED GREEN ONIONS HEAT OVEN TO 400 DEGREES. EVENLY DIVIDE POPCORN AND PLACE IN SINGLE LAYERS ON TWO NONSTICK JELLYROLL PANS. EVENLY DIVIDE AND SPRINKLE CHEESE AND BACON OVER POPCORN ON BOTH PANS; SPREAD TO SINGLE LAYERS. BAKE 8 TO 10 MINUTES OR TO DESIRED CRISPNESS. REMOVE FROM OVEN AND IMMEDIATELY SPRINKLE WITH GREEN ONIONS. USING SPATULA REMOVE FROM PANS; LET COOL 5 MINUTES. BREAK INTO 2 X 2 INCH CHIPS. SERVE IMMEDIATELY. MAKES 25 CHIPS PER PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON, CHEESE, AND TOMATO SANDWICHES (05-02-93) (21:22) SERVINGS: 3 3 EA SLICES BACON 3 EA SLICES RYE BREAD, TOASTED 2 T MAYO. OR SALAD DRESSING 1/2 T DRIED DILL WEED 1 EA LARGE TOMATO, SLICED 3 EA SLICES SWISS CHEESE PLACE BACON ON MICROWAVE RACK IN GLASS DISH. COVER LOOSELY AND MICROWAVE UNTIL CRISP, 2 1/2 TO 3 1/2 MINUTES. SPREAD TOAST WITH MAYONNAISE; SPRINKLE WITH DILL. PLACE TOAST SLICES ON SERVING PLATE; TOP WITH TOMATO AND CHEESE SLICES. CRUMBLE BACON AND SPRINKLE OVER TOP. MICROWAVE UNCOVERED ON HIGH (100%) UNTIL CHEESE BEGINS TO MELT, 1 TO 1 1/2 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON-OLIVE HOT APPETIZER (02/12/94) (14:27) SERVINGS: 4 6 EA BACON (FRY, DRAIN,CRUMBLE) 1 C RIPE OLIVES (CHOPPED) 1/2 C GREEN ONION TOPS (CHOPPED) 1 1/2 C SHARP CHEDAR CHEESE (SHRED) 1 T CURRY 1/2 C MAYONNAISE MIX ALL INGREDIENTS. TOAST BREAD ON ONE SIDE AND CUT IN ASSORTED SHAPES. SPREAD MIXTURE ON UNTOASTED SIDE. BROIL UNTIL BROWN OR FREEZE UNTIL READY TO USE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED CHEDDAR TOAST (05-01-93) (16:11) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED TOMATO MAC "N" CHEESE (10-22-92) (0:48) 1 (7 OUNCE PACKAGE ELBOW MACARONI (2 CUPS) 1 TABLESPOON BUTTER 1/4 CHOPPED ONION 1 (10 3/4 OUNCE) CAN CREAM OF MUSHROOM SOUP 1/2 CUP MILK 2 CUPS SHREDDED CHEDDAR OR COLBY CHEESE 1 (16 OUNCE) CAN WHOLE TOMATOES, CUT UP, DRAINED AND LIQUID RESERVED PREPARE ELBOW MACARONI ACCORDING TO PACKAGE DIRECTIONS; DRAIN. IN MEDIUM SAUCEPAN, MELT BUTTER. ADD ONION; COOK UNTIL TENDER. ADD SOUP AND MILK; STIR UNTIL SMOOTH. ADD CHEESE AND TOMATOES. COOK, STIRRING CONSTANTLY, UNTIL CHEESE MELTS. COMBINE MACARONI AND CHEESE SAUCE MIXTURE; MIX WELL. POUR INTO 1 1/2 QUART CASSEROLE. BAKE IN A 350 DEGREE OVEN UNTIL HOT AND BUBBLY, ABOUT 30 MINUTES. STIR BEFORE SERVING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ZITI & CHEESE 1 16-OUNCE PACKAGE ZITI MACARONI 1 16-OUNCE PACKAGE PASTEURIZED PROCESS CHEESE SPREAD SHREDDED (4 CUPS) 1/2 CUP GRATED PARMESAN CHEESE 1/3 CUP MINCED PARSLEY 3 TABLESPOONS MARGARINE OR BUTTER 1 MEDIUM-SIZED ONION, MINCED 3 TABLESPOONS ALL-PURPOSE FLOUR 1/2 TEASPOON CHICKEN-FLAVOR INSTANT BOUILLON 1/4 TEASPOON PEPPER 4 CUPS MILK ABOUT 45 MINUTES BEFORE SERVING: 1. PREPARE MACARONI AS LABEL DIRECTS. 2. MEANWHILE, GREASE 13" BY 9" BAKING DISH. IN SMALL BOWL, MIX 1 CUP SHREDDED CHEESE, 2 TABLESPOONS GRATED PARMESAN, AND 2 TABLESPOONS MINCED PARSLEY FOR TOPPING; SET ASIDE. 3. PREHEAT OVEN TO 375 DEGREES. IN 3- QUART SAUCEPAN OVER MEDIUM HEAT, IN HOT MARGARINE OR BUTTER, COOK ONION UNTIL TENDER, ABOUT 5 MINUTES. STIR IN FLOUR, CHICKEN BOUILLON, AND PEPPER UNTIL BLENDED; COOK 1 MINUTE. GRADUALLY STIR IN MILK AND COOK, STIRRING, CONSTANTLY, UNTIL MIXTURE THICKENS SLIGHTLY. REMOVE FROM HEAT; STIR IN REMAINING SHREDDED CHEESE, GRATED PARMESAN, AND PARSLEY UNTIL CHEESE MELTS. 4. DRAIN MACARONI; RETURN TO SAUCEPOT. POUR CHEESE SAUCE OVER MACARONI; STIR TO COAT WELL. POUR MACARONI MIXTURE INTO BAKING DISH; SPRINKLE WITH RESERVED CHEESE TOPPING. BAKE MACARONI, UNCOVERED, 20 MINUTES OR UNTIL MIXTURE IS HOT AND BUBBLY AND TOP IS GOLDEN. MAKES 8 MAIN- DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ZITI WITH MOZZARELLA (11-12-92) (5:14) 2 TABLESPOONS OLIVE OIL 1 MEDIUM SIZE ONION, FINELY CHOPPED 2 CLOVES GARLIC, MINCED 1 (28 OUNCE) CAN CRUSHED TOMATOES 1/2 TEASPOON DRIED OREGANO, CRUMBLED 1 TEASPOON DRIED BASIL, CRUMBLED 1/8 TEASPOON BLACK PEPPER 8 OUNCES ZITI OR RIGATONI 1 CUP SHREDDED MOZZARELLA 2 TABLESPOONS GRATED PARMESAN CHEESE IN A HEAVY, 10 INCH SKILLET HEAT THE OIL OVER LOW HEAT FOR 1 MINUTE. ADD THE ONION AND GARLIC AND COOK UNCOVERED UNTIL SOFT, ABOUT 5 MINUTES. DO NOT BROWN. ADD THE TOMATOES, OREGANO, BASIL AND PEPPER; BRING TO A BOIL, REDUCE HEAT AND SIMMER UNCOVERED FOR 20 MINUTES, STIRRING OFTEN. HEAT OVEN TO 375 DEGREES. COOK THE PASTA ACCORDING TO PACKAGE DIRECTIONS AND DRAIN WELL. PLACE PASTA IN AN UNGREASED, SHALLOW, 1 1/2 QUART CASSEROLE. STIR IN THE SAUCE AND SPRINKLE BOTH CHEESES EVENLY ON TOP. BAKE UNCOVERED FOR 30 TO 35 MINUTES OR UNTIL BUBBLY. LET STAND FOR 5 MINUTES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUE FLAVORED PIZZA (12-25-92) (0:02) 1 10 OUNCE PACKAGE ALL-READY PIZZA CRUST 1 TABLESPOON OLIVE OIL 1 CUP SLICED FRESH MUSHROOMS ABOUT 4 OUNCES 1 CLOVE GARLIC, CRUSHED 1 28 OUNCE CAN WHOLE TOMATOES, WELL DRAINED AND CHOPPED, ABOUT 2 CUPS 1 CUP GRATED MOZZARELLA CHEESE 1/4 CUP CHOPPED FRESH BASIL LEAVES OR 2 TABLESPOONS DRIED BASIL 1/2 TEASPOON FRESHLY GROUND PEPPER SALT TO TASTE START FIRE IN GRILL, PLACING RACK 5 INCHES ABOVE COALS. WHEN COALS ARE ALMOST READY, CUT 16 X 12 INCH SHEET OF FOIL. ROLL OUT PIZZA DOUGH ON FOIL TO 15 X 10 INCH RECTANGLE; FREEZE ON FOIL 10 MINUTES FOR EASIER HANDLING. MEANWHILE, IN A 10 INCH SKILLET OVER MEDIUM HEAT, HEAT OIL; ADD MUSHROOMS AND GARLIC; COOK 3 TO 5 MINUTES, STIRRING OCCASIONALLY UNTIL TENDER. REMOVE FROM HEAT; SET ASIDE. WHEN GRILL IS READY, REMOVE DOUGH ON FOIL FROM FREEZER; IMMEDIATELY INVERT ONTO GRILL, PEELING OFF FOIL. BARBECUE 3 MINUTES UNTIL SET AND BOTTOM OF CRUST IS LIGHTLY BROWNED. USING ONE OR TWO WIDE SPATULAS, REMOVE CRUST TO COOKIE SHEET SET NEAR GRILL; CAREFULLY TURN CRUST SO COOKED SIDE IS UPPERMOST. SPOON TOMATOES OVER CRUST, LEAVING 1 INCH BORDER ALL AROUND; SPRINKLE WITH CHEESE, MUSHROOMS, BASIL, PEPPER AND SALT. RETURN CRUST TO GRILL; COVER GRILL; COOK 6 TO 8 MINUTES LONGER UNTIL FILLING IS HEATED THROUGH AND CHEESE IS MELTED, WATCHING CAREFULLY TO PREVENT BOTTOM OF PIZZA FROM BURNING. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAY BUGS PAN SEARED ON NOODLES WITH CHILLI OILS YIELD: 1 SERVINGS 1 SM SERVE OF EGG NOODLES 50 G PEAS 1/2 CAPSICUM DICED 1 SHALLOT CUT IN STRIPS 1/2 PURPLE ONION DICED SMOKED EEL, OPTIONAL SPECK, OPTIONAL CHILLI AND TUMERIC OIL: 50 ML HIGH QUALITY OIL 1/2 TS CHILLI POWDER 1/2 TS TUMERIC COOK NOODLES. WOK FRY ONION, SPECK, CAPSICUM, SHALLOTS, SMOKED EEL AND PEAS, ADD NOODLES AND TOSS UNTIL HOT. PAN SEAR CLEANED BUG TAILS, THEN PLACE NOODLE MIX ON A PLATE. ARRANGE BUGS ON TOP OF THE NOODLES. PLACE OIL IN A CLEAN WOK, ADD CHILLI AND TUMERIC. COOK LIGHTLY UNTIL TUMERIC AND CHILLI BEGINS TO STICK. STRAIN THE OIL AND POUR AROUND THE PLATE AND ON THE BUGS. ADD SPLASHES OF SWEET SOY SAUCE AND GARNISH WITH A SPRIG OF CORIANDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER MUSTARD (04-09-93) (2:17) IBM 1/2 CUP DRY MUSTARD 1 TEASPOON SUGAR 4 TABLESPOONS FLAT BEER 2 TABLESPOONS OLIVE OIL IN A SMALL BOWL, MIX TOGETHER ALL THE INGREDIENTS UNTIL WELL BLENDED. TRANSFER TO A 1/2 PINT JAR, COVER TIGHTLY, AND STORE IN THE REFRIGERATOR FOR UP TO 6 WEEKS. MAKES ABOUT 2/3 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK BEAN CHILI (05-01-93) (17:05) 4 C DRIED BLACK BEANS, SORTED AND RINSED 2 T CUMIN SEED 2 T DRIED OREGANO, PREFERABLY MEXICAN 1/2 C OLIVE OIL 2 LARGE ONIONS, CHOPPED 1 1/2 C FINELY DICED GREEN BELL PEPPERS 3 T MINCED GARLIC 4 1/2 TSP HUNGARIAN PAPRIKA 1 TSP CAYENNE PEPPER 1 TSP SALT 3 C CRUSHED TOMATOES IN PUREE 4 FRESH JALAPENO PEPPERS, SEEDED AND DEVEINED, FINELY CHOPPED 1 LARGE RED BELL PEPPER 6 OZ GOAT CHEESE, CRUMBLED SOUR CREAM WARM FLOUR TORTILLAS PLACE BEANS IN LARGE POT AND COVER WITH COLD WATER. BRING TO A BOIL. REMOVE FROM HEAT AND LET STAND 2 HOURS. DRAIN BEANS AND RETURN TO POT. ADD ENOUGH COLD WATER TO COVER BY TWO INCHES. COVER AND BRING TO A BOIL. REDUCE HEAT AND SIMMER UNTIL BEANS ARE TENDER BUT NOT MUSHY, ABOUT 2 HOURS. ADD WATER AS NECESSARY. DRAIN BEANS, RESERVING 3 CUPS LIQUID. RETURN BEANS TO POT ALONG WITH 1 CUP OF THE COOKING LIQUID. MEANWHILE, PREHEAT THE OVEN TO 325 DEGREES. PLACE CUMIN AND OREGANO IN SMALL BAKING PAN. ROAST UNTIL FRAGRANT, SHAKING OCCASIONALLY, ABOUT 10 MINUTES. HEAT OIL IN HEAVY SKILLET. ADD ONIONS, GREEN PEPPER AND GARLIC. STIR OVER MEDIUM HIGH HEAT FOR 3 MINUTES. ADD CUMIN AND OREGANO MIXTURE, PAPRIKA, CAYENNE, AND SALT. COOK UNTIL ONIONS ARE SOFT, ABOUT 10 MINUTES. MIX IN TOMATOES AND JALAPENOS. BRING TO A BOIL. GENTLY STIR INTO THE BEANS. IF NECESSARY, THIN WITH RESERVED LIQUID. CHAR AND PEEL THE RED BELL PEPPER. DICE INTO 1/4 PIECES. PLACE 1 OZ GOAT CHEESE IN EACH BOWL. TOP WITH CHILI. GARNISH WITH SOUR CREAM AND DICED RED BELL PEPPER. PASS WARM TORTILLAS SEPARATELY. SERVES 6 OR MORE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK BEAN CHILI 1 (10/20/94) (23:53) YIELD: 8 SERVINGS ---------------------------CHILI-------------------------------- 3 C BLACK BEANS, SOAKED 8 C WATER 2 EA JALAPENO CHILIES, SEEDED & -- MINCED 1 EA 1/2" PIECE GINGER, GRATED 1 EA BAY LEAF 1 C CILANTRO 1 TB CUMIN SEEDS 2 TB CHILI POWDER 1/2 TB OREGANO 1/2 C SUN DRIED TOMATOES, CHOPPED 4 C PLUM TOMATOES, CHOPPED 1/3 C BULGUR WHEAT 1/2 C BOILING WATER SALT & PEPPER 1/2 TB MUSTARD SEEDS 1/2 TS FENNEL SEEDS 2 TB EXTRA-VIRGIN OLIVE OIL --------------------ORANGE-PEPPER SAUCE------------------------- 4 LG ORANGE BELL PEPPERS, ROASTED -- PEELED & COARSELY CHOPPED 1/2 C WATER 1/2 TB AVOCADO OIL HERB SALT CAYENNE DRAIN BEANS. PLACE BEANS & WATER IN A LARGE POT & BRING TO A BOIL. ADD CHILIES, GINGER, BAY LEAF & HALF OF THE CILANTRO. COVER & SIMMER TILL THE BEANS ARE VERY TENDER, ABOUT 2 HOURS. MEANWHILE, IN A SKILLET, TOAST CUMIN SEEDS FOR A MINUTE OR TWO. ADD CHILI POWDER, OREGANO & TOMATOES. STIR & BRING TO A BOIL. COVER & SIMMER FOR 30 MINUTES, STIRRING FREQUENTLY. IN A SEPARATE POT, COMBINE BULGUR WITH HOT WATER & LET SIT TILL SOFTENED. WHEN BLACK BEANS ARE TENDER, REMOVE ONE CUP & PUREE WITH SOME OF THE COOKING WATER. COMBINE PUREE WITH REMAINING BEANS, TOMATO SAUCE & BULGUR & SEASON. SIMMER GENTLY FOR 10 MINUTES. PLACE MUSTARD SEEDS IN A POT OVER MODERATE HEAT. COVER & COOK TILL THEY BEGIN TO SPUTTER. DROP IN THE FENNEL SEEDS & COOK FOR A FEW SECONDS. ADD TO THE CHILI. ADD REST OF CILANTRO & OIL. GARNISH BOWLS WITH ORANGE- PEPPER SAUCE. ORANGE-PEPPER SAUCE: PLACE PEPPERS IN FOOD PROCESSOR & PROCESS INTO A CHUNKY PASTE. ADD WATER & PROCESS UNTIL THE COLOUR LIGHTENS. DRIZZLEI N THE OIL, SEASON & SET ASIDE TILL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BRIDGE MIX MAKES 5 CUPS 1 1/2 QUART GLASS CASSEROLE DISH 1 CUP BITE SIZE CHEESE CRACKERS 1 CUP OYSTER CRACKERS 1 CUP THIN PRETZEL STICKS 1 CUP BITE SIZE SHREDDED BRAN SQUARES 1 PACKAGE (2 1/2 OUNCE) SALTED CASHEW NUTS 4 TABLESPOONS MELTED BUTTER 1/4 CUP GRATED PARMESAN CHEESE 1 TABLESPOON SOY SAUCE 1 TEASPOON ITALIAN SEASONING SALT TO TASTE IN GLASS CASSEROLE, COMBINE CRACKERS, CEREAL, PRETZELS, AND NUTS. IN SEPARATE SMALL MIXING BOWL, STIR TOGETHER MELTED BUTTER, CHEESE, SOY SAUCE AND ITALIAN SEASONING. POUR LIQUID MIXTURE OVER DRY MIXTURE. STIR WELL TO COAT. COOK ON HIGH (9) FOR 5 MINUTES OR UNTIL MIXTURE IS DRY, STIRRING EVERY MINUTE. (NOTE THIS MUST BE STIRRED EVERY MINUTE TO AVOID BURNING) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRIE EN CROATE (02/12/94) (14:30) SERVINGS: 5 1 EA BRIE ROUND 1 EA PASRTY DOUGH 1 EA EGG 2 T MILK COMPLETTY ENCLOSE CHEESE IN PASTRY. MAKE EGG WASH OF EGG AND MILK. PUT BRIE ON BAKING SHEET WITH SEAM SIDE OF DOUGH DOWN. BRUSH WITH EGG WASH. CUT GARNISH OF LEAVES, FLOWERS, ETC., FROM SCRAPS OF PASTRY AND DECORATE TOP OF BRIE. BAKE AT 350F ABOUT 30 MINUTES OR UNTIL GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRIE IN PASTRY (11-22-92) (1:41) 1 SHEET FROZEN PUFF PASTRY 1 WHEEL OF BRIE CHEESE 1/4 CUP SLICED, TOASTED ALMONDS 1/4 CUP PARSLEY, CHOPPED 1 EGG BEATEN WITH 1 TEASPOON WATER THAW PASTRY 20 MINUTES; ROLL OUT SHEET ON LIGHTLY FLOURED SURFACE TO 1 15 INCH CIRCLE. PREHEAT OVEN TO 400 DEGREES. SLICE BRIE IN HALF HORIZONTALLY AND LAYER WITH ALMONDS AND PARSLEY. REASSEMBLE AND PLACE IN CENTER OF PASTRY. BRUSH PASTRY EDGES WITH EGG WASH, AND PULL UP SIDES TO ENCLOSE BRIE. PLACE SEAM SIDE DOWN ON UNGREASED BAKING SHEET. BRUSH WITH EGG WASH. BAKE FOR 20 MINUTES. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED CHEDDAR AND EGG SALAD BUNS (05-01-93) (16:11) SERVINGS: 8 8 EA EGGS; LG,HARDCOOKED, CHOPPED 2 C CHEDDAR; SHARP, SHREDDED 1 C GREEN BELL PEPPER; CHOPPED 3 TB ONION; GRATED 2/3 C MILK; EVAPORATED 3 TB MUSTARD; PREPARED 1 1/2 TS SALT 1/4 TS PEPPER 3 EA SANDWICH BUNS OR ROLLS; * * THE BUNS OR ROLLS SHOULD BE SPLIT, TOASTED AND BUTTERED. COMBINE THE EGGS, CHEDDAR, GREEN PEPPER, ONION, EVAPORATED MILK, MUSTARD, SALT AND PEPPER. SPREAD EACH BUN WITH ABOUT 1/4 CUP OF THE EGG MIXTURE. BROIL ABOUT 5 INCHES FROM THE HEAT SOURCE UNTIL HOT AND CHEESE IS MELTED, ABOUT 5 MINUTES. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERFLAKE BISCUIT CHIPS (11-29-93) (22:48) PREPARE REFRIGERATED BUTTERFLAKE BISCUIT MIX ACCORDING TO THE PACKAGE DIRECTIONS AND LET THE BISCUITS COOL THOROUGHLY. (LEFTOVER BUTTERFLAKE BISCUITS CAN BE USED OR BISCUITS CAN BE MADE THE NIGHT BEFORE AND STORED IN A ZIP-LOCK BAG). SEPARATE THE FLAKY LAYERS OF EACH BISCUIT AND PLACE ON AN UNGREASED COOKIE SHEET. BAKE AT 250 DEGREES F. FOR 25 TO 30 MINUTES OR UNTIL CRISP. LET SIT FOR ABOUT 45 MINUTES BEFORE SERVING. ONE PACKAGE OF BISCUIT MIX MAKES 5 TO 6 DOZEN CHIPS, OR ENOUGH FOR ABOUT 2 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAJUN CHILI (11-19-92) (12:44) 6 OUNCES HOT SAUSAGE LINKS, SLICED 4 BONELESS CHICKEN THIGHS, SKINNED AND CUT INTO CUBES 1 ONION, CHOPPED 1/8 TEASPOON CAYENNE PEPPER 1 (15 OUNCE) CAN BLACK EYED PEAS, OR KIDNEY BEANS, DRAINED 1 (14 1/2 OUNCE) CAN CHUNKY STYLE TOMATOES 1 GREEN PEPPER, CHOPPED IN LARGE SKILLET LIGHTLY BROWN SAUSAGE OVER MEDIUM HIGH HEAT FOR 7 MINUTES. ADD CHICKEN, ONION AND CAYENNE; COOK UNTIL BROWNED. DRAIN OFF EXCESS FAT. STIR IN REMAINING INGREDIENTS. COOK OVER MEDIUM HIGH HEAT 5 MINUTES, STIRRING OCCASIONALLY. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CALIFORNIA RAREBIT (05-01-93) (16:39) SERVINGS: 4 3 TB BUTTER 1/2 C WHITE WINE; DRY 2 1/2 C MONTEREY JACK CHEESE; CUBED 1 EA EGG; LG, LIGHTLY BEATEN 1 TS WORCESTERSHIRE SAUCE 1/2 TS BASIL; CRUSHED 2 C MUSHROOMS; FRESH, SLICED 1/2 TS GARLIC POWDER MELT 1 TBL OF BUTTER IN THE TOP OF A DOUBLE BOILER. ADD THE WINE AND HEAT, THEN STIR IN 2 CUPS OF THE CHEESE. HEAT UNTIL MELTED. ADD A LITTLE OF THE CHEESE MIXTURE TO THE BEATEN EGG AND THEN ADD THE EGG MIXTURE BACK INTO THE CHEESE. COOK AND STIR ABOUT 1 MINUTE. ADD THE WORCESTERSHIRE SAUCE AND BASIL, SET ASIDE KEEPING THE SAUCE WARM. SAUTE THE MUSHROOMS IN THE REMAINING BUTTER UNTIL JUST TENDER THEN SPRINKLE WITH THE GARLIC POWDER AND REMOVE FROM THE HEAT. ARRANGE TOAST POINTS OR TRIANGLES ON INDIVIDUAL HEATPROOF PLATES. SPOON THE SAUCE OVER THE TOAST THEN TOP WITH THE SAUTEED MUSHROOMS. SPRINKLE WITH THE REMAINING CHEESE AND BROIL UNTIL BUBBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAJUN SPICE (05/14/93) (2:46) SERVINGS: 6 1 T PAPRIKA 1 T SALT 1 T ONION POWDER 1 T CAYENNE POWDER 1 T GARLIC POWDER 1 T CRUSHED CHILIES 1 T GINGER POWDER 3/4 T WHITE PEPPER 3/4 T BLACK PEPPER 1/2 T THYME 1/2 T OREGANO MIX ALL INGREDIENTS TOGETHER IN A SMALL BOWL. STORE IN AN AIRTIGHT CONTAINER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAMPFIRE FONDUE IN MEDIUM SAUCEPAN, HEAT 1 CAN (10 3/4 OUNCES) CONDENSED CHEDDAR CHEESE SOUP AND 1 PACKAGE (6 OUNCES) SWISS CHEESE, SHREDDED, STIRRING FREQUENTLY, UNTIL CHEESE IS MELTED AND BLENDED. PLACE DIPPERS (BELOW) ON PEELED WOODEN STICKS, THEN DIP INTO THE HOT CHEESE FONDUE. MAKES 4 SERVINGS. DIPPERS: ZEBRA BREAD STRIPS, APPLE WEDGES, CANNED VIENNA SAUSAGE OR CANNED TINY WHOLE POTATOES. ZEBRA BREAD 2 CUPS COMMERCIAL BAKING MIX 1/4 CUP SESAME SEED 1/2 TEASPOON SALT 1/2 CUP COLD WATER MIX BAKING MIX, SESAME SEED AND SALT. STIR IN WATER TO FORM DOUGH. KNEAD 5 TIMES ON LIGHTLY FLOURED SURFACE; DIVIDE DOUGH IN HALF. ROLL OR PAT EACH HALF INTO RECTANGLE, 12 X 8 INCHES; CUT LENGTHWISE IN HALF. PLACE STRIPS ON GRILL 5 INCHES FROM MEDIUM COALS. COOK 3 TO 4 MINUTES ON EACH SIDE. CUT INTO BITE SIZE STRIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL CHEX (05/24/93) (1:58) 4-1/2 TO 5 C. CHEX OR CRISPIX CEREAL 1/2 C. BUTTER 1 C. BROWN SUGAR 2 T. CORN SYRUP MICROWAVE LAST 3 INGREDIENTS ON HIGH FOR 1 MINUTE. STIR AND MICROWAVE ONE MORE MINUTE. ADD CEREAL AND TOSS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMELED CEREAL IN TOP OF DOUBLE BOILER OVER HOT WATER, HEAT 28 VANILLA CARAMELS IN 2 TABLESPOONS WATER, STIRRING FREQUENTLY, UNTIL CARAMELS ARE MELTED AND MIXTURE IS SMOOTH. POUR CARAMEL MIXTURE OVER 5 CUPS KIX CEREAL; MIX GENTLY. DROP MIXTURE BY SPOONFULS ONTO WAXED PAPER. LET STAND UNTIL FIRM. MAKES ABOUT 3 DOZEN CANDIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CEREAL CHRISTMAS BALLS 3 TABLESPOONS BUTTER OR MARGARINE 32 LARGE OR 3 CUPS MINIATURE MARSHMALLOWS 1/2 TEASPOON VANILLA 1/2 TEASPOON GREEN FOOD COLOR 4 CUPS CHEERIOS CEREAL SMALL GUMDROPS IN LARGE SAUCEPAN, HEAT BUTTER AND MARSHMALLOWS OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MARSHMALLOWS ARE MELTED. REMOVE FROM HEAT; STIR IN VANILLA AND FOOD COLOR. FOLD IN CEREAL UNTIL EVENLY COATED. SHAPE MIXTURE INTO BALLS, USING ABOUT 1/2 CUP MIXTURE FOR EACH. CUT GUMDROPS INTO FOURTHS AND PRESS ONTO BALLS. MAKES 8 BALLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CEREAL CHRISTMAS TREES 3 TABLESPOONS BUTTER OR MARGARINE 32 LARGE OR 3 CUPS MINIATURE MARSHMALLOWS 1/2 TEASPOON VANILLA 1/2 TEASPOON GREEN FOOD COLOR 4 CUPS CHEERIOS CEREAL SMALL GUMDROPS IN LARGE SAUCEPAN, HEAT BUTTER AND MARSHMALLOWS OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MARSHMALLOWS ARE MELTED. REMOVE FROM HEAT; STIR IN VANILLA AND FOOD COLOR. FOLD IN CEREAL UNTIL EVENLY COATED. ON WAXED PAPER, QUICKLY SHAPE WARM MIXTURE WITH BUTTERED HANDS INTO CHRISTMAS TREE SHAPES, USING ABOUT 2/3 CUP MIXTURE FOR EACH PLACE CARD SIZE TREE OR 1/4 CUP MIXTURE FOR EACH COOKIE SIZE TREE. FOR ORNAMENTS, CUT GUMDROPS INTO SLICES AND PRESS ONTO TO TREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEX PARTY MIX 1/2 CUP BUTTER OR MARGARINE 1 1/4 TEASPOON SEASONED SALT 4 1/2 TEASPOONS WORCESTERSHIRE SAUCE 2 CUPS CORN CHEX CEREAL 2 CUPS BRAN CHEX CEREAL 2 CUPS WHEAT CHEX CEREAL 1 CUP SALTED MIXED NUTS PRE-HEAT OVEN TO 250 DEGREES. HEAT BUTTER IN LARGE SHALLOW ROASTING PAN (ABOUT 15 X 10 X 2 INCHES) IN OVEN UNTIL MELTED. REMOVE. STIR IN SEASONED SALT AND WORCESTERSHIRE SAUCE. ADD CHEX AND NUTS. MIX UNTIL ALL PIECES ARE COATED. HEAT IN OVEN 1 HOUR. STIR EVERY 15 MINUTES. SPREAD ON ABSORBENT PAPER TO COOL. MAKES 9 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI BRAVO (10-04-92) (0:31) 1 (15 OUNCE) CAN CHILI NO BEANS 1 (6 OUNCE) CAN VEGETABLE JUICE 1/2 CUP CHOPPED ONION 3 CUPS FROZEN VEGETABLES, THAWED AND DRAINED 4 CUPS COOKED RICE IN LARGE SAUCEPAN COMBINE CHILI, VEGETABLE JUICE AND ONION; COOK 5 MINUTES OVER MEDIUM HEAT. STIR IN MIXED VEGETABLES. COVER; SIMMER AN ADDITIONAL 4 MINUTES. SERVE OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI CHEESE APPETIZER (08-31-92) (1:45) 1 (15 OUNCE) CAN CHILI NO BEANS 4 CUPS TORTILLA CHIPS 1 1/2 CUPS SHREDDED CHEDDAR CHEESE 1 1/2 CUPS SHREDDED LETTUCE 1 (6 OUNCE) CONTAINER AVOCADO DIP IN SMALL SAUCEPAN HEAT CHILI UNTIL HOT. SCATTER CHIPS ON A LARGE SERVING PLATTER. LAYER HOT CHILI, CHEESE, LETTUCE AND AVOCADO DIP ON TOP. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI CHEESE BALL (02/25/94) (1:42) YIELD: 1 SERVINGS 1 PK CHILI SEASONING 2 PK CREAM CHEESE (8 OZ EA) 3 T SALSA SHREDDED MONTEREY JACK CHOPPED NUTS BEAT CHILI SEASONING, CREAM CHEESE AND SALSA. SHAPE INTO A BALL AND CHILL UNTIL FIRM. ROLL IN SHREDDED CHEESE AND/OR CHOPPED NUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI CHEESE SANDWICHES 16 SLICES MONTEREY JACK CHEESE (ABOUT 8 OUNCES) 8 SLICES RYE BREAD 4 TABLESPOONS CHILI SAUCE 1 CAN (4 OUNCES) GREEN CHILIES, DRAINED 1/4 CUP MILK 1 EGG 1/4 TEASPOON GROUND CUMIN 1/4 TEASPOON SALT 1 TABLESPOON MARGARINE OR BUTTER PLACE 4 SLICES CHEESE ON EACH OF 4 SLICES OF BREAD; SPREAD EACH WITH 1 TABLESPOON CHILI SAUCE. DIVIDE CHILIES EQUALLY AMONG SANDWICHES. TOP WITH REMAINING BREAD SLICES. BEAT MILK, EGG, CUMIN AND SALT WITH FORK IN 9 INCH PIE PLATE UNTIL SMOOTH. DIP BOTH SIDES OF SANDWICHES INTO EGG MIXTURE. HEAT MARGARINE IN 12 INCH SKILLET UNTIL HOT AND BUBBLY; REDUCE HEAT. COVER AND COOK SANDWICHES OVER LOW HEAT 5 MINUTES; TURN. COVER AND COOK UNTIL CHEESE IS MELTED AND BREAD IS LIGHT BROWN, ABOUT 5 MINUTES LONGER. MAKES 4 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI CHEESY RICE PIE (01/16/94) (0:17) 4 CUPS COOKED RICE 1 (10 3/4 OUNCE) CAN NACHO CHEESE SOUP, UNDILUTED 2 (15 OUNCE) CANS CHILI WITH BEANS 1/2 CUP LIGHT SOUR CREAM 1/4 CUP SLICED GREEN ONIONS HEAT OVEN TO 350 DEGREES. IN MEDIUM BOWL STIR TOGETHER RICE AND SOUP. TRANSFER RICE MIXTURE TO GREASED 9 INCH PIE PLATE; PRESS RICE EVENLY OVER BOTTOM AND SIDES TO FORM "PIE CRUST". POUR CHILI INTO RICE CRUST. BAKE UNCOVERED FOR 25 TO 30 MINUTES OR UNTIL VERY HOT. REMOVE FROM OVEN; LET SIT 5 MINUTES BEFORE CUTTING. TOP EACH SERVING WITH SOUR CREAM AND SPRINKLING OF GREEN ONION, AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI CON QUESO (05/15/93) (0:44) SERVINGS: 2 1/4 C CHOPPED ONION 1 T BUTTER OR MARGARINE 1/2 C AMERICAN CHEESE SPREAD 1 EA MED. TOMATO * 2 T CHILI PEPPERS ** 1 X DASH HOT PEPPER SAUCE (OPT.) 1 X TORTILLA OR CORN CHIPS * TOMATO SHOULD BE PEELED, SEEDED, AND CHOPPED. ** CHILI PEPPERS SHOULD BE CANNED, CHOPPED, GREEN CHILI PEPPERS. IN A SMALL NONMETAL BOWL MICRO-COOK THE CHOPPED ONION AND BUTTER OR MARGARINE, UNCOVERED, ON 100% POWER FOR 1 1/2 TO 2 MINUTES OR TILL THE ONION IS TENDER BUT NOT BROWN. STIR IN THE AMERICAN CHEESE SPREAD. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 2 TO 3 MINUTES OR TILL THE CHEESE SPREAD IS MELTED, STIRRING OCCASIONALLY. STIR IN CHOPPED TOMATO, GREEN CHILI PEPPERS, AND BOTTLED HOT PEPPER SAUCE, IF DESIRED. MICRO-COOK THE CHEESE MIXTURE, UNCOVERED, ON 100% POWER FOR 30 SECONDS TO 1 MINUTE MORE OR TILL THE CHEESE MIXTURE IS HEATED THROUGH. SERVE IMMEDIATELY WITH TORTILLA OR CORN CHIPS. MAKES ABOUT 1 CUP OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI MAC OLE' (11-04-92) (10:40) IBM 2 CUPS ELBOW MACARONI, UNCOOKED 1 15 OUNCE CAN CHILI, NO BEANS 1 10 OUNCE CAN TOMATOES WITH GREEN CHILIES, DRAINED 1/2 MEDIUM GREEN PEPPER, FINELY CHOPPED 3 GREEN ONIONS, SLICED 1 TEASPOON SEASONED SALT 3/4 CUP SHREDDED AMERICAN CHEESE, DIVIDED PREPARE MACARONI ACCORDING TO PACKAGE DIRECTIONS; DRAIN. IN MEDIUM SAUCEPAN HEAT REMAINING INGREDIENTS (RESERVING 1/4 CUP CHEESE) UNTIL CHEESE MELTS, STIRRING FREQUENTLY. ARRANGE MACARONI ON PLATTER; POUR CHILI MIXTURE OVER; TOP WITH REMAINING CHEESE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI POBLANO PIE (05-01-93) (17:08) 12 LARGE FRESH POBLANO CHILIES 1/2 LB MONTEREY JACK OR CHIHUAHUA CHEESE, CUBED 1/4 SMALL YELLOW ONION, COARSELY CHOPPED 1 LARGE GARLIC CLOVE, HALVED 6 EGGS 3/4 TSP SALT CREMA FRESCA: 1 1/2 CUPS WHIPPING CREAM 3 T. SOUR CREAM MAKE THE CREMA FRESCA AHEAD OF TIME: MIX CREAM AND SOUR CREAM TOGETHER. COVER AND LET STAND AT ROOM TEMP. UNTIL THICKENED, 8 HOURS OR OVERNIGHT. CHILL UNTIL READY TO USE. CHAR THE CHILI PEPPERS OVER A GAS FLAME UNTIL BLACKENED ON ALL SIDES. WRAP THEM IN A PLASTIC BAG AND LET STAND FOR 10 MINUTES TO STEAM. PEEL AND CORE THE CHILIES. REMOVE SEEDS, RINSE AND PAT DRY. PREHEAT OVEN TO 350 F. GENEROUSLY BUTTER A 9" PIE PAN (PREFERABLY PORCELAIN OR STONEWARE WITH 2" SIDES). OPEN UP CHILI PEPPERS AND ARRANGE AROUND SIDES OF PAN SKIN SIDE DOWN, POINT TOWARD CENTER OF PAN, EXTENDING ABOUT 1/2" ABOVE RIM. COVER BOTTOM OF PAN WITH CHILIES. FINELY GRATE CHEESE WITH ONION AND GARLIC IN A PROCESSOR USING ON/OFF PULSES, ABOUT 30 SECONDS. ADD EGGS AND SALT. PROCESS UNTIL SMOOTH, STOPPING TO SCRAPE DOWN THE SIDES, ABOUT 15 SECONDS. MIX IN THE CREMA FRESCA (THE MEXICAN EQUIVALENT OF CREME FRAICHE). POUR THIS FILLING OVER THE CHILIES. CURL THE EDGES OF THE CHILIES OVER THE FILLING. BAKE UNTIL GOLDEN BROWN AND A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN, 45 TO 50 MINUTES. COVER CHILI EDGES WITH FOIL TO PREVENT BURNING, IF NECESSARY. COOL FOR 5 MINUTES BEFORE CUTTING. SERVE HOT OR AT ROOM TEMPERATURE. SERVES 6 MAIN COURSE SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI RELLENO PIE (11-14-93) (17:38) 2 CANS (8 OZ. EA.) GREEN CHILIES 1 LB JACK CHEESE, SLICED 1 LB NATURAL CHEDDAR CHEESE, SLICED 4 T WHOLE WHEAT FLOUR 1 C EVAPORATED MILK 1 C SOUR CREAM 4 EGGS 1 C DICED CHICKEN OR TURKEY, COOKED (OPT) 2 C MILD SALSA CUT CHILIES OPEN AND LINE 8" X 13" BAKING DISH WITH THEM. LAYER BOTH CHEESES EVENLY OVER CHILIES. ADD ANY REMAINING CHILIES OVER THE CHEESE LAYER. MIX FLOUR WITH SMALL AMOUNT OF MILK; USING A WIRE WHISK HELPS TO MAKE A SMOOTH PASTE. MIX IN REMAINING MILK AND SOUR CREAM. BEAT IN EGGS, ONE AT A TIME; ADD DICED MEAT. POUR OVER CHILIES AND CHEESE; BAKE FOR 30 MINUTES AT 350 DEGREES. POUR SALSA OVER TOP AND BAKE AN ADDITIONAL 15 MINUTES. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILIES RELLENOS 6 CUPS PEANUT OIL 1 4-OZ CAN CHILI PEPPER 1/2 POUND CHEDDAR CHEESE 2 SEPARATED EGG 1 TABLESPOON FLOUR 1/4 TEASPOON SALT 1/4 CUP FLOUR POUR OIL IN ELECTRIC DEEP FRYER. PREHEAT AT 425 DEGREES FOR 25 MINUTES. MEANWHILE, DRAIN GREEN CHILI PEPPERS, DISCARD SEEDS AND CUT INTO 12 STRIPS. CUT CHEESE INTO 12 CUBES. WRAP A CHILI STRIP AROUND EACH CUBE OF CHEESE. DREDGE EACH IN FLOUR AND SET ASIDE. BEAT EGG WHITES TO A SOFT PEAK. BEAT TOGETHER EGG YOLKS, FLOUR AND SALT UNTIL MIXTURE IS SMOOTH. FOLD IN BEATEN WHITES. COAT EACH CUBE WITH EGG MIXTURE AND DROP INTO HOT OIL. FRY UNTIL GOLDEN BROWN. SPOON HOT OIL OVER CHILIES WHILE FRYING TO BROWN TOPS. REMOVE. DRAIN. SERVE ON WARM PLATTER TOPPED WITH RED CHILI SAUCE OR TRY RELLENOS SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILLED CHEESE FINGERS (04-19-93) (0:33) IBM NONSTICK COOKING SPRAY 1/3 CUP CHICKEN BROTH 1 ENVELOPE UNFLAVORED GELATIN 2 CUPS PART SKIM RICOTTA CHEESE 1/2 CUP GRATED PARMESAN CHEESE 2 OUNCES CREAM CHEESE, SOFTENED 1/3 CUP PLAIN YOGURT 3 TABLESPOONS MINCED FRESH BASIL 1/4 TEASPOON BLACK PEPPER 1/8 TEASPOON SALT LIGHTLY COAT A NONMETALLIC 8 X 8 X 2 INCH BAKING PAN WITH THE COOKING SPRAY AND SET ASIDE. POUR THE CHICKEN BROTH INTO A HEAVY SAUCEPAN, SPRINKLE THE GELATIN OVER IT, AND LET SOFTEN FOR 5 MINUTES. SET OVER VERY LOW HEAT AND STIR UNTIL THE GELATIN DISSOLVES-ABOUT 5 MINUTES. REMOVE FROM THE HEAT AND SET ASIDE. IN THE LARGE BOWL OF AN ELECTRIC MIXER, BEAT THE RICOTTA CHEESE, PARMESAN CHEESE AND CREAM CHEESE AT MODERATE SPEED FOR 1 MINUTE OR UNTIL SMOOTH. BEAT IN THE YOGURT, BASIL, PEPPER AND SALT, THE STIR IN THE GELATIN. POUR THE MIXTURE INTO THE PAN, COVER, AND REFRIGERATE AT LEAST 3 HOURS OR UNTIL SET. TO SERVE, RUN A THIN METAL SPATULA AROUND THE EDGES OF THE CHEESE MIXTURE AND INVERT ONTO A LARGE PLATTER. CUT INTO 8 STRIPS ONE WAY, THEN INTO 6 STRIPS THE OPPOSITE WAY, TO FORM 48 FINGERS. SERVES 16 AS FINGER FOOD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE WAFER CRUST MIX TOGETHER 1 1/2 CUPS FINE CHOCOLATE WAFER CRUMBS AND 6 TABLESPOONS BUTTER OR MARGARINE, MELTED. PRESS FIRMLY INTO 9 INCH PIE PLATE. CHILL UNTIL SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CINNAMON SWIRLS LEFTOVER PIE DOUGH MELTED BUTTER CINNAMON TO TASTE BROWN SUGAR TO TASTE PREHEAT OVEN ON CONV TO 375 DEGREES FOR 12 MINUTES. ROLL LEFTOVER DOUGH. BRUSH WITH MELTED BUTTER. SPRINKLE WITH CINNAMON AND BROWN SUGAR. ROLL UP THE DOUGH AND CUT SLICES ABOUT AN INCH THICK. PLACE SLICES ON TRAY AND COOK ON CONV FOR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS DUMPLINGS (05/15/93) (0:31) SERVINGS: 2 1/2 T FINELY SHREDDED ORANGE PEEL 1/2 C ORANGE JUICE 2 T CORNSTARCH 1/4 T GROUND CINNAMON 11 OZ MANDARIN ORANGE SECT., DRAIN 1/2 C BISQUICK 2 T SUGAR 2 T MILK 1 T SUGAR 1 X DASH GROUND CINNAMON IN A 1-QUART CASSEROLE STIR TOGETHER ORANGE JUICE, CORNSTARCH AND 1/4 T GROUND CINNAMON. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 1/2 TO 2 MINUTES OR TILL THICKENED AND BUBBLY, STIRRING EVERY 30 SECONDS. STIR IN DRAINED MANDARIN ORANGE SECTIONS AND FINELY SHREDDED ORANGE PEEL. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 TO 1 1/2 MINUTES OR TILL MIXTURE IS HEATED THROUGH. MEANWHILE FOR DUMPLINGS, STIR TOGETHER BISQUICK AND 2 T SUGAR. ADD MILK, STIRRING JUST TILL MOISTENED. DROP MIXTURE INTO FOUR MOUND ATOP THE HOT ORANGE MIXTURE. MICRO-COOK, UNCOVERED, AT 50% POWER FOR 6 TO 7 MINUTES OR TILL DUMPLINGS ARE JUST SET. STIR TOGETHER THE 1 T SUGAR AND DASH OF GROUND CINNAMON. SPRINKLE SUGAR MIXTURE ATOP DUMPLINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COACH'S CHEESE CORN (01/29/94) (0:15) 4 QUARTS POPPED, UNSALTED POPCORN 1/4 C BUTTER OR MARGARINE 1 PACKAGE (1 1/8-1 1/2 OZS) CHEESE SAUCE MIX 1 1/2 TEASPOONS DRIED BASIL LEAVES, CRUMBLED PLACE POPPED POPCORN IN LARGE BOWL. MELT BUTTER IN SMALL PAN; DRIZZLE OVER POPPED POPCORN. TOSS TO MIX. SPRINKLE CHEESE SAUCE MIX AND BASIL OVER POPCORN MIXTURE. STIR TO MIX WELL. MAKES ABOUT 4 QUARTS. REDUCED CALORIE COACH'S CHEESE CORN: SUBSTITUTE 1/4 C LIGHT MARGARINE FOR BUTTER AND USE 1/4 C NATURAL CHEESE FLAVOR TOPPING FOR SAUCE MIX. WHITE CHEDDAR COACH'S CHEESE CORN: SUBSTITUTE 1 ENVELOPE (1/4 C) MILD WHITE CHEDDAR SAUCE MIX FROM MACARONI AND CHEESE DINNER MIX FOR SAUCE MIX. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT CRUST COMBINE 2 CUPS FLAKED COCONUT AND 3 TABLESPOONS BUTTER OR MARGARINE, MELTED. PRESS INTO 9 INCH PIE PLATE. BAKE AT 325 DEGREES FOR 20 MINUTES, OR UNTIL COCONUT IS LIGHT GOLDEN BROWN. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLD CUT COMBO 1 SMALL CANTALOUPE OR HONEYDEW MELON LEAF LETTUCE 1/2 POUND ASSORTED SLICED COLD CUTS 1 PACKAGE (3 OUNCES) SLICED SMOKED TURKEY 3/4 POUND ASSORTED CHEESES, SLICED 1/2 POUND DARK SWEET CHERRIES CUT CANTALOUPE INTO HALVES; SCOOP OUT SEEDS. PARE AND CUT INTO WEDGES. ARRANGE LETTUCE LEAVES ON SERVING PLATE. ALTERNATE CANTALOUPE, COLD CUTS, TURKEY, CHEESES AND CHERRIES ON LETTUCE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COOKIE CRUMB CRUST (04-01-93) (2:09) IBM 1/3 CUP BUTTER OR MARGARINE 1 1/4 CUP VANILLA WAFERS 3 TABLESPOONS SUGAR PLACE BUTTER IN 9 INCH PIE PLATE. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL BUTTER MELTS. STIR IN CRUMBS AND SUGAR. PRESS MIXTURE FIRMLY AGAINST BOTTOM AND SIDES OF PIE PLATE. MICROWAVE AT HIGH FOR 1 1/2 MINUTES. COOL COMPLETELY BEFORE FILLING. MAKES ONE 9 INCH CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORDON BLEU CASSEROLE (10/21/94) (0:00) 4 CUPS CUBED COOKED TURKEY 3 CUPS CUBED FULLY COOKED HAM 1 CUP (4 OZ.) SHREDDED CHEDDAR CHEESE 1 CUP CHOPPED ONION 1/4 CUP BUTTER OR MARGARINE 1/3 CUP FLOUR 2 CUPS LIGHT CREAM 1 TSP. DILL WEED 1/8 TSP. DRY MUSTARD 1/8 TSP. GROUND NUTMEG TOPPING: 1 CUP DRY BREAD CRUMBS 2 TBSP. BUTTER OR MARGARINE, MELTED 1/4 TSP. DILL WEED 1/4 CUP SHREDDED CHEDDAR CHEESE 1/4 CUP CHOPPED WALNUTS IN A LARGE BOWL, COMBINE TURKEY, HAM AND CHEESE; SET ASIDE. IN A SAUCEPAN, SAUTE ONION IN BUTTER UNTIL TENDER. ADD FLOUR; STIR TO FORM A PASTE. GRADUALLY ADD CREAM, STIRRING CONSTANTLY. BRING TO A BOIL; BOIL 1 MINUTE OR UNTIL THICK. ADD DILL, MUSTARD AND NUTMEG; MIX WELL. REMOVE FROM THE HEAT AND POUR OVER MEAT MIXTURE. SPOON INTO A GREASED 13X9X2" BAKING DISH. TOSS BREAD CRUMBS, BUTTER AND DILL; STIR IN CHEESE AND WALNUTS. SPRINKLE OVER THE CASSEROLE. BAKE, UNCOVERED, AT 350 DEGREES FOR 30 MINUTES OR UNTIL HEATED THROUGH. SERVES: 8-10 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CORN STUFFING MIX ONE 1 POUND 1 OUNCE CAN CREAM STYLE CORN, ONE 12 OUNCE CAN VACUUM PACKED WHOLE KERNEL CORN, DRAINED, 1 BEATEN EGG, 1 CUP SOFT BREAD CRUMBS, 1/4 CUP EACH CHOPPED ONION AND GREEN PEPPER, 2 TABLESPOONS CHOPPED CANNED PIMIENTO, 1 TEASPOON SALT, AND DASH PEPPER. FILL ROAST 1 HOUR BEFORE DONE. PLACE REMAINING STUFFING IN CASSEROLE. DOT WITH BUTTER; BAKE ALONGSIDE CROWN ROAST AT 325 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNFLAKE CRUST COMBINE 1 CUP CRUSHED CORNFLAKES OR CRISP RICE CEREAL OR CORNFLAKE CRUMBS WITH 1/4 CUP SUGAR AND 1/3 CUP BUTTER, MELTED. PRESS FIRMLY INTO 9 INCH PIE PLATE. CHILL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNMEAL MUSH (12/15/93) (21:52) 1 CUP CORNMEAL 2 QT WATER, BOILING 1 TSP SALT MOISTEN CORNMEAL WITH ENOUGH COLD WATER TO MAKE A PASTE. STIR PASTE INTO BOILING SALTED WATER, BEATING THOROUGHLY. LET COOK OVER SLOW FIRE, STIRRING CONSTANTLY, ABOUT 10 MINUTES. POUR INTO A DOUBLE BOILER AND COOK SLOWLY FOR 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNMEAL PASTRY 1 CUP FLOUR 1/2 CUP CORNMEAL 1/2 TEASPOON SALT 1/3 CUP PLUS 1 TABLESPOON SHORTENING 3 TABLESPOONS COLD WATER MEASURE FLOUR, CORNMEAL AND SALT INTO BOWL. CUT IN SHORTENING THOROUGHLY. SPRINKLE IN WATER, 1 TABLESPOON AT A TIME, MIXING UNTIL ALL FLOUR IS MOISTENED. GATHER IN TO A BALL; ROLL INTO A RECTANGLE, 12 X 8 INCHES, ON LIGHTLY FLOURED CLOTH COVERED BOARD. FOLD LENGTHWISE IN HALF; CUT SLITS ON FOLDED EDGE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNMEAL PIZZA WITH PINK BEANS (11-12-92) (3:06) 1 CUP YELLOW CORNMEAL 1 1/3 CUPS COLD WATER, DIVIDED 1/4 CUP PLUS 2 TABLESPOONS GRATED PARMESAN CHEESE, DIVIDED 2 TABLESPOONS OLIVE OIL 1 MEDIUM SIZED YELLOW ONION, THINLY SLICED 1 CLOVE GARLIC, MINCED 1 SMALL SWEET GREEN PEPPER, CORED, SEEDED AND SLICED LENGTHWISE INTO STRIPS ABOUT 1/4 INCH WIDE 4 MEDIUM SIZE MUSHROOMS, THINLY SLICED 3/4 TEASPOON DRIED BASIL, CRUMBLED 3/4 TEASPOON DRIED OREGANO, CRUMBLED 1/8 TEASPOON BLACK PEPPER 2/3 CUP COOKED AND DRAINED PINK PINTO OR RED BEANS 1 CUP COARSELY SHREDDED MOZZARELLA CHEESE, DIVIDED 1 (8 OUNCE) CAN TOMATO SAUCE HEAT OVEN TO 375 DEGREES. IN SMALL BOWL MIX THE CORNMEAL WITH 2/3 UP COLD WATER. IN A SMALL, HEAVY SAUCEPAN BRING THE REMAINING 2/3 CUP WATER TO A BOIL. GRADUALLY ADD THE CORNMEAL MIXTURE TO THE BOILING WATER. LOWER HEAT AND WHISK CONSTANTLY WITH A FORK UNTIL IT IS THICK-ABOUT 3 MINUTES. REMOVE FROM THE HEAT AND STIR IN 2 TABLESPOONS OF THE PARMESAN CHEESE. WHEN COOL ENOUGH TO HANDLE, WET HANDS AND PAT THE CORNMEAL MIXTURE EVENLY ONTO A 12 INCH PIZZA PAN OR A LIGHTLY GREASED BAKING SHEET. BAKE THE CORNMEAL CRUST, UNCOVERED, FOR 15 MINUTES OR UNTIL IT IS JUST GOLDEN. MEANWHILE, IN A HEAVY, 10 INCH SKILLET, OVER MEDIUM-LOW HEAT, HEAT THE OLIVE OIL; ADD THE ONION, GARLIC AND GREEN PEPPER, AND COOK, UNCOVERED, FOR 3 MINUTES. ADD THE MUSHROOMS, BASIL, OREGANO AND BLACK PEPPER; STIR, REDUCE HEAT TO LOW AND COOK, COVERED, FOR 5 MINUTES. STIR IN THE BEANS AND SET ASIDE. REMOVE THE CRUST FROM THE OVEN, SPRINKLE WITH HALF THE MOZZARELLA CHEESE AND HALF THE REMAINING PARMESAN CHEESE. SPOON THE BEAN MIXTURE ON TOP, POUR THE TOMATO SAUCE EVENLY OVER IT, AND SCATTER THE REST OF THE CHEESE ON TOP. BAKE, UNCOVERED, FOR 10 TO 15 MINUTES OR UNTIL THE CHEESE HAS MELTED. CUT INTO WEDGES. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNMEAL TOPPING 1 1/2 CUPS MILK 1/2 CUP YELLOW CORNMEAL 1/2 TEASPOON SALT 3/4 CUP SHREDDED CHEDDAR CHEESE (ABOUT 3 OUNCES) 2 EGGS, BEATEN MIX MILK, CORNMEAL AND SALT IN SAUCEPAN. COOK AND STIR OVER MEDIUM HEAT JUST UNTIL MIXTURE BOILS. REMOVE FROM HEAT; STIR IN CHEESE AND EGGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNSTARCH PASTE (05/21/93) (0:19) HERE'S A WAY TO MAKE THE CORNSTARCH PASTE CALLED FOR IN MANY OF OUR RECIPES. THIN 3 T COLD WATER 1 T CORNSTARCH THICK 1 T COLD WATER 1 T CORNSTARCH OUR RECIPES CALL FOR CORNSTARCH PASTE AS THE THICKENING AGENT WITHOUT SPECIFYING THE EXACT PROPORTIONS OF CORNSTARCH AND WATER. THIS RECIPE IS OFFERED AS AN APPROXIMATE GUIDE UNTIL YOU FIND WHAT WORKS BEST FOR YOU. SOME COOKS PREFER THE THIN PASTE, SOME PREFER THICK. THOROUGHLY MIX TOGETHER CORNSTARCH AND COLD WATER. ALWAYS STIR MIXTURE AGAIN JUST BEFORE USING BECAUSE THE STARCH SETTLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY WALNUT BAGEL SANDWICHES (08-26-92) (1:35) 1 (3 OUNCE) PACKAGE CREAM CHEESE 1/4 CUP CHOPPED WALNUTS 1 TABLESPOON HONEY GROUND CINNAMON TO TASTE 1 CINNAMON RAISIN BAGELS, SLICED IN SMALL BOWL COMBINE CREAM CHEESE, WALNUTS, HONEY AND A DASH OF CINNAMON TO TASTE. SPREAD CREAM CHEESE MIXTURE EVENLY ON BAGEL HALVES. PRESS HALVES TOGETHER AND WRAP EACH SANDWICH IN PLASTIC WRAP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREOLE STUFFED EGGS (11-11-92) (7:17) 12 HARD COOKED EGGS, PEELED 1/4 CUP MAYONNAISE 1 TABLESPOON SHERRY VINEGAR OR WHITE WINE VINEGAR 2 TEASPOONS LEMON JUICE 1 TEASPOON PAPRIKA 1/2 TEASPOON CAYENNE PEPPER 1/2 CUP FINELY CHOPPED CELERY 1/3 CUP FINELY CHOPPED SOUR PICKLES 1/4 CUP FINELY CHOPPED RED ONION 2 CLOVES GARLIC, MINCED HALVE EGGS LENGTHWISE AND TRANSFER YOLKS TO SMALL BOWL. MASH THE YOLKS, THEN COMBINE THEM WITH MAYONNAISE, VINEGAR, LEMON JUICE, PAPRIKA AND CAYENNE PEPPER. STIR IN CELERY, PICKLES, ONION AND GARLIC. STUFF WHITES WITH FILLING, THEN ARRANGE EGGS ON A PLATTER. GARNISH WITH PARSLEY, IF YOU LIKE. COOL IN THE REFRIGERATOR UNTIL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISP QUESADILLAS (02/15/94) (23:51) LARGE, THIN FLOUR TORTILLAS (AT LEAST 10 INCHES IN DIAMETER) HOT OIL 3-4 OZ. GRATED MILD CHEDDAR CHEESE FRY THE TORTILLAS IN THE HOT OIL UNTIL CRISP AND LIGHTLY BROWNED. DRAIN AND SET ASIDE. (THEY WILL HOLD, UNREFRIGERATED, FOR A COUPLE OF HOURS IF NECESSARY.) TO SERVE, TOP THE TORTILLA WITH THE CHEESE AND BROIL UNTIL CHEESE IS JUST MELTED. THE CHEESE SHOULD NOT BROWN. SERVE ON A FLAT PLATE, ACCOMPANIED WITH PICANTE SAUCE. TO EAT, THE GUEST BREAKS OFF A PIECE, ADDS SAUCE IF WANTED, AND EATS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUMPETS (02/21/94) (14:19) YIELD: 1 SERVINGS 1/2 LB PLAIN FLOUR 1/2 TS SALT 1/2 OZ YEAST 1/2 TS SUGAR 1/2 PT MILK AND WATER PN BICARB SODA WARM THE FLOUR AND MIX WITH THE SALT. CREAM YEAST WITH SUGAR, ADD TO THE WARMED MILK AND WATER AND MIX WITH FLOUR TO CONSISTENCY OF A SOFT BATTER. COVER AND LEAVE TO RISE ABOUT 30-45 MINUTES. DISSOLVE THE SODA IN 1 TB WARM WATER, ADD TO THE MIXTURE, BEATING WELL AND PUT TO RISE AGAIN FOR 30 MIN. GREASE A GIRDLE, THICK FRYING PAN OR ELECTRIC HOT PLATE AND HEAT UNTIL FAIRLY HOT. GREASE PIKELET RINGS (I'D USE EGG RINGS) OR LARGE PLAIN CUTTERS (3 1/2 - 4 INCH). PLACE ON THE GIRDLE AND POUR IN ENOUGH BATTER TO COVER THE BOTTOM OF RING TO A DEPTH OF 1/4 INCH. WHEN TOP IS SET AND BUBBLES BURST, TURN AND COOK ON UNDERSIDE. SERVE HOT WITH BUTTER. MAKES 8 - 10 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY BUTTERSCOTCH SNACK MIX (04-27-92) (1:17) 1 (5 OUNCE) CAN CHOW MEIN NOODLES 1/2 CUP DRY ROASTED PEANUTS 2 TABLESPOONS MARGARINE, MELTED 2 TABLESPOONS HONEY 1/2 CUP BUTTERSCOTCH CHIPS IN GREASED MEDIUM HEAT PROOF BOWL, COMBINE CHOW MEIN NOODLES, PEANUTS, MARGARINE AND HONEY, TOSSING TO COAT WELL. SPREAD MIXTURE IN GREASED 15 1/2 X 10 1/2 X 1 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 12 TO 15 MINUTES, STIRRING OCCASIONALLY. RETURN HOT MIXTURE TO BOWL; ADD BUTTERSCOTCH CHIPS. LET STAND FOR 15 MINUTES OR UNTIL CHIPS SOFTEN, STIR UNTIL MIXTURE IS WELL COATED. SPREAD IN BAKING PAN; CHILL FOR 30 MINUTES OR UNTIL HARDENED. BREAK INTO PIECES; STORE IN AIRTIGHT CONTAINER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY COTTAGE CHEESE SANDWICHES MARGARINE OR BUTTER, SOFTENED 6 SLICES RYE BREAD 1 1/2 CUPS CREAMED COTTAGE CHEESE 1 SMALL GREEN PEPPER, FINELY CHOPPED 1 DILL PICKLE, FINELY CHOPPED 1 TABLESPOON SNIPPED CHIVES 1/8 TEASPOON SALT 1/4 CUP GRATED PARMESAN CHEESE SPREAD MARGARINE OVER 1 SIDE OF EACH SLICE BREAD. MIX COTTAGE CHEESE, GREEN PEPPER, PICKLE, CHIVES AND SALT. SPREAD OVER BUTTERED SIDES OF BREAD; TOP WITH PARMESAN CHEESE. SPRINKLE WITH PAPRIKA IF DESIRED. MAKES 6 OPEN FACED SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY POPCORN MIX (04-19-93) (23:59) IBM 5 CUPS POPPED CORN 1 CUP CRISP UNSWEETENED WHOLE GRAIN CEREAL 1/2 CUP UNSALTED DRY ROASTED SOYBEAN NUTS 1/2 CUP RAISINS IN A LARGE BOWL, TOSS THE POPPED CORN WITH THE CEREAL, SOYBEAN NUTS AND RAISINS. MAKES ABOUT 7 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY VEGETABLE CHEESE BALL (11-06-92) (2:43) IBM 1 CUP SHREDDED CARROTS 1 (8 OUNCE) PACKAGE LIGHT CREAM CHEESE, SOFTENED 1 CUP (4 OUNCES) SHREDDED CHEDDAR CHEESE 1 TEASPOON INSTANT MINCED ONION 1 CUP FINELY CHOPPED FRESH BROCCOLI ASSORTED CRACKERS PRESS CARROTS BETWEEN PAPER TOWELS TO REMOVE EXCESS MOISTURE; SET ASIDE. IN LARGE BOWL BLEND CHEESES AND ONION. STIR IN CARROTS AND BROCCOLI; COMBINE THOROUGHLY. COVER TIGHTLY WITH PLASTIC WRAP. REFRIGERATE AT LEAST TWO HOURS. SHAPE MIXTURE INTO A BALL; COVER WITH PLASTIC WRAP. CHILL UNTIL IT HOLDS ITS SHAPE. REMOVE WRAP AND SERVE WITH ASSORTED CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED WHEAT SNACKS 6 TABLESPOONS BUTTER 1/2 TO 1 TEASPOON CURRY POWDER 1/4 TEASPOON ONION SALT 1/8 TEASPOON GROUND GINGER 3 CUPS SPOON SIZE SHREDDED WHEAT BISCUITS MELT BUTTER IN LARGE SKILLET. BLEND IN SEASONINGS. ADD SHREDDED WHEAT AND TOSS TO COAT WITH BUTTER. HEAT 5 MINUTES OVER LOW HEAT, STIRRING FREQUENTLY. DRAIN ON PAPER TOWELS. SERVE WARM (OR REHEAT IN OVEN JUST BEFORE SERVING. ) MAKES 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP DISH PIZZA (11-19-92) (1:31) MSB 1 13 1/4 OUNCE PACKAGE HOT ROLL MIX 3 TABLESPOONS SALAD OIL 2 MEDIUM GREEN PEPPERS, DICED 2 MEDIUM ONIONS, SLICED 1/2 POUND MUSHROOMS, SLICED 1 15 TO 15 1/2 OUNCE JAR SPAGHETTI SAUCE 1 8 OUNCE PACKAGE MOZZARELLA CHEESE, SLICED 1/4 CUP GRATED PARMESAN CHEESE ABOUT 45 MINUTES BEFORE SERVING: PREPARE HOT ROLL MIX AS LABEL DIRECTS FOR PIZZA USING 15 1/2 BY 10 1/2 INCH JELLY ROLL PAN. MEANWHILE, IN 12 INCH SKILLET OVER MEDIUM HEAT, IN HOT SALAD OIL, COOK GREEN PEPPERS, ONIONS AND MUSHROOMS UNTIL VEGETABLES ARE TENDER CRISP, STIRRING OCCASIONALLY. PREHEAT OVEN TO 425 DEGREES. SPREAD SPAGHETTI SAUCE EVENLY OVER DOUGH IN JELLY ROLL PAN; TOP WITH GREEN PEPPER MIXTURE, MOZZARELLA, AND PARMESAN CHEESE. BAKE PIZZA ON BOTTOM RACK OF OVEN 25 TO 30 MINUTES UNTIL HOT AND BUBBLY AND CRUST IS BROWNED AND CRISP. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DELUXE EGG SANDWICHES (11-19-92) (1:33) MSB 8 EGGS WATER 1 15 TO 15 1/2 OUNCE JAR SPAGHETTI SAUCE 4 HAMBURGER BUNS, SPLIT LETTUCE LEAVES 1 SMALL ONION, THINLY SLICED 8 PITTED RIPE OLIVES, CHOPPED HOT PEPPER SAUCE 4 DILL PICKLES FOR GARNISH ABOUT 40 MINUTES BEFORE SERVING: HARD COOK EGGS: IN 3 QUART SAUCEPAN OVER HIGH HEAT, HEAT EGGS AND ENOUGH WATER TO COVER TO BOILING. COVER SAUCEPAN AND REMOVE FROM HEAT; LET STAND 15 MINUTES OR UNTIL EGGS ARE HARD COOKED. DRAIN; COOL EGGS IN SAUCEPAN UNDER RUNNING COLD WATER UNTIL EASY TO HANDLE; CAREFULLY PEEL OFF SHELLS; COARSELY CHOP. IN 2 QUART SAUCEPAN OVER MEDIUM HEAT, HEAT SPAGHETTI SAUCE AND EGGS UNTIL HOT, GENTLY STIRRING OCCASIONALLY. TO SERVE, ON EACH OF 4 LUNCHEON PLATES, ARRANGE 2 BUN HALVES, CUT SIDE UP; LINE WITH LETTUCE; TOP WITH ONION SLICES, EGG MIXTURE AND CHOPPED OLIVES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILISH EGGS (05-02-93) (20:52) SERVINGS: 8 6 EA HARD BOILED EGGS 2 T MAYONNAISE 2 T POUPON MUSTARD 1 T LOUISIANA HOT SAUCE 1 T PIMENTOS, MASHED 3 T DILL RELISH 1 X SALT, TO TASTE CUT THE EGGS IN HALF. REMOVE YOLK FROM WHITE AND SET WHITE ASIDE. MASH YOLKS WITH A FORK AND ADD THE MAYONNAISE AND THE REST OF THE INGREDIENTS. SPOON MIXTURE BACK INTO EGG WHITES AND SERVE ON A BED OF LETTUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEVILED ALMONDS IN HEAVY SKILLET, COMBINE 1 1/2 CUPS BLANCHED WHOLE ALMONDS, 1/4 CUP BUTTER, AND 1/4 CUP SALAD OIL. COOK AND STIR OVER MEDIUM HEAT UNTIL GOLDEN. REMOVE ALMONDS AND DRAIN ON PAPER TOWELS. COMBINE 1 TABLESPOON CELERY SALT, 1/2 TEASPOON SALT, 1/2 TEASPOON CHILI POWDER, AND 1/8 TEASPOON CAYENNE. SPRINKLE OVER HOT ALMONDS, STIR TO COAT. MAKES 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DIJON MUSTARD (04-09-93) (2:16) IBM 1/2 CUP DRY MUSTARD 1 TEASPOON SUGAR 4 TABLESPOONS DRY WHITE WINE 2 TABLESPOONS OLIVE OIL IN A SMALL BOWL, MIX TOGETHER ALL THE INGREDIENTS UNTIL WELL BLENDED. TRANSFER TO A 1/2 PINT JAR, COVER TIGHTLY, AND STORE IN THE REFRIGERATOR FOR UP TO 6 WEEKS. MAKES ABOUT 2/3 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUMPLINGS (12/15/93) (21:54) 2 CUP FLOUR 1 TBSP BUTTER 1 1/4 TSP BAKING POWDER 3/4 TSP SALT MILK SIFT THE FLOUR, BAKING POWDER AND SALT INTO A BOWL. ADD THE BUTTER AND WORK IN WITH PASTRY BLENDER OR FINGER TIPS. ADD SUFFICIENT MILK TO MAKE A STIFF BATTER. TURN OUT ON A WELL-FLOURED BOARD AND ROLL ABOUT 1/2 INCH THICK. CUT IN SMALL SQUARES AND DROP IN HOT LIQUID AND COOK FOR 20 OR 25 MINUTES. COOKING UTENSIL MUST ALWAYS HAVE A TIGHT FITTING COVER OR ELSE DUMPLINGS WILL BE HEAVY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUMPLINGS 1 (12/15/93) (21:54) 2 CUP FLOUR 1 TSP SALT 4 TSP BAKING POWDER 1/4 TSP PEPPER 1 EGG 3 TBSP BUTTER, MELTED MILK SIFT TOGETHER THE DRY INGREDIENTS. ADD WELL-BEATEN EGG, THE MELTED BUTTER, AND ENOUGH MILK TO MAKE FAIRLY MOIST, STIFF BATTER. DROP BY SPOONFULS INTO BOILING LIQUID. COVER VERY CLOSELY AND COOK FOR 18 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DYNAMITE CHILI WITH BEANS (05-01-93) (17:10) 2 C WATER 1/2 C DRIED PINTO BEANS, SOAKED OVERNIGHT THEN DRAINED 1 T OIL OR BACON DRIPPINGS 1 ONION, SLICED 1/2 GREEN BELL PEPPER, CORED, SEEDED AND CHOPPED 1 GARLIC CLOVE, MINCED 2/3 LB BONELESS PORK, CUT INTO 1/2" CUBES 1/3 LB BEEF STEW MEAT, CUT INTO 1/2" CUBES 16 OZ CANNED WHOLE TOMATOES, DRAINED 2 T CHILI POWDER 1 DICED GREEN CHILE, JALAPENO OR SERRANO 1 TSP DRIED OREGANO, PREFERABLY MEXICAN, CRUMBLED 2 TSP CUMIN 1/3 C DRY RED WINE SALT AND FRESH GROUND BLACK PEPPER TO TASTE 2 T PREPARED TORTILLA FLOUR OR MASA HARINA, MIXED WITH WATER TO FORM A PASTE (OPTIONAL) COMBINE WATER AND BEANS IN MEDIUM SAUCEPAN AND BRING TO BOIL OVER MEDIUM HIGH HEAT. REDUCE HEAT AND SIMMER UNTIL TENDER, ABOUT 1 HOUR. HEAT OIL IN LARGE SKILLET OVER MED-HIGH HEAT. ADD ONION, GREEN PEPPER, AND GARLIC. SAUTE UNTIL TENDER. TRANSFER TO DUTCH OVEN AND SET ASIDE. ADD PORK AND BEEF TO SAME SKILLET. BROWN WELL. STIR INTO VEGETABLES IN DUTCH OVEN. ADD BEANS AND THEIR LIQUID ALONG WITH TOMATOES AND SEASONINGS. MIX WELL, COVER AND SIMMER 1 HOUR. ADD WINE AND COOK, UNCOVERED, 30 MINUTES. SEASON WITH SALT AND PEPPER. IF MIXTURE IS TOO LIQUID, STIR IN SOME OF THE TORTILLA FLOUR PASTE TO THICKEN. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY CHEESY ENCHILADAS (02/09/94) (19:13) 1 (10 3/4) OUNCE CAN NACHO CHEESE SOUP, UNDILUTED 1/2 CUP MILK 1 PACKAGE (10) 6 INCH CORN OR FLOUR TORTILLAS 2 (15 OUNCE) CANS TURKEY CHILI 1/2 CUP LIGHT SOUR CREAM (OPTIONAL) 1/4 CUP SLICED GREEN ONIONS (OPTIONAL) HEAT OVEN TO 350 DEGREES. IN SMALL BOWL STIR TOGETHER SOUP AND MILK. SPREAD 1/3 OF SOUP MIXTURE OVER BOTTOM OF GREASED 9 X 13 INCH BAKING DISH. WARM TORTILLAS. ACROSS CENTER OF EACH TORTILLA, SPOON (EDGE TO EDGE) ABOUT 1/3 CUP TURKEY CHILI. FOLD TORTILLAS OVER CHILI, EDGES OVERLAPPING, AND ARRANGE OPEN SIDE DOWN IN BAKING DISH. POUR REMAINING SOUP OVER ENCHILADAS. COVER WITH ALUMINUM FOIL; BAKE 25 MINUTES OR UNTIL VERY HOT. TRANSFER ENCHILADAS TO SERVING PLATES. IF DESIRED TOP WITH SOUR CREAM AND GREEN ONIONS. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EDIBLE TORTILLA BASKETS (11-29-93) (22:45) A TORTILLA BASKET WILL LEND FLAIR TO YOUR DIP TABLE AND SET OFF A MEXICAN DIP NICELY. FILL A HEAVY SKILLET HALFWAY WITH VEGETABLE OIL OR MELTED VEGETABLE SHORTENING AND COOK OVER MEDIUM HEAT UNTIL THE OIL CRACKLES. HAVE READ AN EMPTY 1-LB COFFEE CAN (WASHED, FREE OF GROUNDS AND VERY THOROUGHLY DRIED). PLACE THE TORTILLA IN THE HOT OIL, BEING CAREFUL OF SPATTERING. PROTECTING YOUR HAND WITH AN OVEN MITT, GRASP THE COFFEE CAN WITH TONGS, POSITION IT OVER THE CENTER OF THE SUBMERGED TORTILLA, AND LOWER ONTO THE TORTILLA. CONTINUE TO HOLD DOWN UNTIL THE TORTILLA TURNS GOLDEN BROWN AND BEGINS TO RISE UP AROUND THE COFFEE CAN, FORMING A TULIP SHAPE (ABOUT 2 TO 3 MINUTES. PUT THE HOT COFFEE CAN ASIDE AND REMOVE THE TORTILLA BASKET FROM THE OIL AND DRAIN. COOL TO ROOM TEMPERATURE BEFORE USING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ELEPHANT GARLIC CHIPS (11-29-93) (22:47) PEEL 6 ELEPHANT GARLIC CLOVES AND SLICE LENGTHWISE AS THINLY AS POSSIBLE (ABOUT 12 SLICES PER CLOVE). FILL A HEAVY SKILLET HALFWAY WITH VEGETABLE OIL OR MELTED VEGETABLE SHORTENING AND COOK OVER MEDIUM HEAT UNTIL THE OIL CRACKLES. PUT THE GARLIC SLICES INTO THE HOT OIL, A FEW AT A TIME, AND WATCH CLOSELY. AS SOON AS THE OTHER EDGES BEGIN TO TURN BROWN (ABOUT 15 SECONDS), TURN THE CHIPS OVER. FRY EACH CHIP UNTIL THE OTHER SIDE TURNS BROWN, (NOT BLACK--ABOUT 15 SECONDS). BE CAREFUL AS THE SECOND SIDE COOKS VERY QUICKLY. 6 CLOVES MAKE ENOUGH CHIPS FOR ABOUT 1 CUP OF DIP -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EMPANADITAS 2 CUPS FLOUR 1 TABLESPOONS SUGAR 1/2 TEASPOON SALT 2 TABLESPOONS BUTTER OR MARGARINE 1 TABLESPOON SHORTENING 1 EGG YOLK 1/2 CUP WATER FILLING (BELOW) MEASURE FLOUR, SUGAR AND SALT INTO BOWL. CUT IN BUTTER AND SHORTENING THOROUGHLY. MIX IN EGG YOLK. SPRINKLE IN WATER, 1 TABLESPOON AT A TIME, MIXING UNTIL DOUGH FORMS A BALL. TURN DOUGH ONTO FLOURED CLOTH COVERED BOARD; KNEAD UNTIL SPRINGY, 2 TO 3 MINUTES. DIVIDE DOUGH IN HALF; ROLL EACH HALF 1/8 TO 1 1/6 INCH THICK (DOUGH MAY BE ELASTIC AND DIFFICULT TO ROLL). CUT INTO 2 1/2 INCH ROUNDS. PLACE 1 TEASPOON FILLING ON HALF EACH ROUND; FOLD PASTRY OVER FILLING AND PRESS EDGES FIRMLY WITH FORK TO SEAL. IN METAL FONDUE POT, HEAT SALAD OIL (2 INCHES) TO 350 DEGREES; TRANSFER POT TO SOURCE OF HEAT AT TABLE. ADJUST HEAT WHEN NECESSARY TO MAINTAIN TEMPERATURE OF OIL. SPEAR TURNOVERS WITH FONDUE FORKS AND PLACE IN HOT OIL. COOK 4 MINUTES OR UNTIL LIGHT BROWN AND CRISP; DRAIN. MAKES ABOUT 30 EMPANADITAS FILLING: MIX 3/4 CUP CHOPPED CHICKEN COOKED, 3 TABLESPOONS CHILI SAUCE AND PINCH CHILI POWDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ENCHILADAS (11-29-93) (0:26) 2 C. RICOTTA 1 EGG 1 C. GREEN ONIONS 2 T. CHOPPED CHILIES 1 T. CUMIN 1 C. JACK CHEESE 8 TORTILLAS 10 OZ. ENCHILADA SAUCE 2 C. CHEDDAR CHEESE STIR FIRST SIX INGREDIENTS TOGETHER AND FILL TORTILLAS. PUT IN GREASED 8 X 12 GLASS PAN. POUR SAUCE OVER. MICROWAVE ON HIGH FOR 11 TO 13 MINUTES, ROTATING ONCE. COVER WITH CHEDDAR CHEESE AND COOK ON HIGH 1 TO 2 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ESCARGOTS ON MUSHROOM CAPS (11-14-93) (17:11) 18 SNAILS 1 BAY LEAF 1 C WHITE WINE 2 T CHOPPED ONION 4 CLOVES GARLIC, CRUSHED 1 DASH ALLSPICE 1 TSP SOY SAUCE 1/4 TSP VEGETABLE SEASONING 1/2 C BUTTER 3 T FINELY CHOPPED PARSLEY 2 T MINCED GREEN ONIONS 1/4 TSP NUTMEG 18 MUSHROOM CAPS CAPTURE 18 SNAILS. PLACE THEM IN A VENTILATED BOX WITH CORN MEAL. WITH A SPRAYER BOTTLE, SPRAY THE CORN MEAL. KEEP THEM IN THIS ENVIRONMENT AT LEAST 72 HOURS. REMOVE THE SNAILS AND WASH THEM IN COLD WATER. DROP THEM INTO BOILING WATER WITH BAY LEAF AND LET SIMMER 15 MINUTES. DRAIN IN COLANDER AND PICK MEAT OUT OF SHELL. REMOVE THE FALL OR THE TAIL END WHERE THE SNAIL IS ATTACHED TO THE SHELL. WASH SNAILS IN COLD RUNNING WATER. SET ASIDE. IF YOU PREFER, USE CANNED SNAILS, AND RINSE IN COLD WATER. IN A SAUCE PAN, COMBINE WHITE WINE, ONION, GARLIC, ALLSPICE, SOY SAUCE AND VEGETABLE SEASONING. ADD SNAILS AND COOK OVER LOW HEAT 10 MINUTES. REMOVE AND DRAIN SNAILS, RESERVING LIQUID. TO THIS LIQUID ADD BUTTER, PARSLEY AND GREEN ONIONS. HEAT THROUGH; ADD NUTMEG. PLACE MUSHROOM CAPS IN BAKING DISH, TOP EACH WITH A SNAIL, AND POUR LIQUID OVER ALL; BAKE AT 450 DEGREES FOR 7 MINUTES. SERVE IMMEDIATELY WITH SLICED FRENCH BREAD. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FREEZER CANAPES TRIM CRUST FROM DAY OLD UNSLICED LOAF OF WHOLE WHEAT, RYE OR WHITE SANDWICH BREAD. CUT LOAF HORIZONTALLY INTO 1/2 INCH SLICES. SPREAD SOFTENED MARGARINE OR BUTTER LIGHTLY OVER EACH SLICE; CUT INTO DESIRED SHAPES. SPREAD ABOUT 1/2 TEASPOONFUL OF SPREAD (BELOW) TO EDGE OF EACH CANAPE. PLACE CANAPES ON CARDBOARD TRAY; COVER WITH PLASTIC WRAP. WRAP WITH ALUMINUM FOIL AND LABEL; FREEZE NO LONGER THAN 2 MONTHS. ABOUT 1 HOUR BEFORE SERVING, REMOVE ALUMINUM FOIL FROM TRAY AND LET STAND AT ROOM TEMPERATURE COVERED WITH PLASTIC WRAP. GARNISH CANAPES WITH THINLY SLICED RADISHES, SLICED PITTED RIPE OLIVES, SLICED PIMIENTO STUFFED OLIVES, CELERY LEAVES OR SNIPPED PARSLEY. MAKES 6 TO 8 DOZEN CANAPES. HAM AND CHEESE SPREAD MIX 1 CAN (4 1/2 OUNCES) DEVILED HAM, 1/2 CUP SHREDDED SHARP CHEDDAR CHEESE, 3 TABLESPOONS MAYONNAISE OR SALAD DRESSING AND 1/4 TEASPOON ONION JUICE. MAKES 1 CUP SPREAD (ENOUGH FOR 4 DOZEN 1 INCH CANAPES). SHRIMP SPREAD MIX 1 CAN (ABOUT 4 1/2 OUNCES) BROKEN SHRIMP, DRAINED AND FINELY CHOPPED, 3 TABLESPOONS MAYONNAISE OR SALAD DRESSING, 2 TABLESPOONS FINELY CHOPPED CELERY, 1 TABLESPOON CHILI SAUCE AND 1/4 TEASPOON INSTANT MINCED ONION. MAKES 3/4 CUP SPREAD (ENOUGH FOR 3 DOZEN 1 INCH CANAPES. TUNA SPREAD MIX 1 CAN (6 1/2 OUNCES) TUNA, DRAINED, 1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED, AND 1/4 TEASPOON RED PEPPER SAUCE. MAKES 1 CUP SPREAD (ENOUGH FOR 4 DOZEN 1 INCH CANAPES). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FREEZER SANDWICHES SPREAD MARGARINE OR BUTTER ON BREAD SLICES. SPREAD ONE OF THE FILLINGS (BELOW) ON HALF THE SLICES; TOP WITH SECOND SLICE. CUT SANDWICHES INTO HALVES. PLACE IN SANDWICH BAGS; WRAP EACH IN HEAVY DUTY ALUMINUM FOIL, LABEL AND FREEZE. ABOUT 4 HOURS BEFORE SERVING, REMOVE SANDWICH(ES) FROM FREEZER AND REMOVE ONLY FOIL WRAP. THAW IN SANDWICH BAG(S) AT ROOM TEMPERATURE. FILLINGS SHRIMP OLIVE CREAM CHEESE MIX 1 CAN (4 1/4 OUNCES) SHRIMP, RINSED, DRAINED AND CHOPPED, 1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED, AND 2 TABLESPOONS CHOPPED GREEN OLIVES. STORE NO LONGER THAN 2 WEEKS. MAKES ENOUGH FOR 3 SANDWICHES. CHIPPED BEEF CREAM CHEESE SPREAD 1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED, ON BUTTERED BREAD SLICES; TOP WITH 1 PACKAGE (3 OUNCES) DRIED BEEF. STORE NO LONGER THAN 3 WEEKS. MAKES ENOUGH FOR 3 SANDWICHES. DEVILED HAM CHILI SAUCE MIX 1 CAN (2 1/4 OUNCES) DEVILED HAM AND 1 TABLESPOON PLUS 1 TEASPOON CHILI SAUCE. STORE NO LONGER THAN 3 WEEKS. MAKES ENOUGH FOR 2 SANDWICHES. FRANKFURTER APPLE BUTTER SPREAD 1 TO 2 TABLESPOONS APPLE BUTTER ON BUTTERED BREAD SLICE; TOP WITH 1 FRANKFURTER, CUT LENGTHWISE INTO THIRDS, STORE NO LONGER THAN 3 WEEKS. MAKES ENOUGH FOR 1 SANDWICH. PEANUT BUTTER HONEY DATE MIX 2 TABLESPOONS PEANUT BUTTER, 1 TEASPOON HONEY AND 1 TABLESPOON CHOPPED DATES. STORE NO LONGER THAN 2 WEEKS. MAKES ENOUGH FOR 1 SANDWICH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED MUSH (12/15/93) (21:56) CORNMEAL MUSH OIL FLOUR POUR HOT CORNMEAL MUSH INTO A WELL-OILED NARROW BAKING PAN AND LET STAND UNTIL COLD AND SOLID. CUT IN THICK SLICES, DIP IN FLOUR, AND FRY ON BOTH SIDES ON A WELL-BUTTERED HOT GRIDDLE UNTIL NICELY BROWNED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIJOLES (MEXICAN BEANS) (05-02-93) (21:09) SERVINGS: 4 2 C DRY PINTO BEANS 1 X WATER TO MORE THAN COVER 1/2 LB MEAT * 1 EA LARGE ONION CHOPPED 1 EA CLOVE GARLIC 1 T RED CHILI POWDER 1/4 T GROUND CUMIN 1/2 T OREGANO * MEATS SHOULD INCLUDE ONLY ONE OF THE FOLLOWING: SALTPORK, HAM HOCK, OR DICED BACON. ADD SALT TO TASTE IF OTHER THAN SALT PORK IS USED. SOAK BEANS IN WATER OVERNIGHT. ADD SALT PORK, ONION, GARLIC, CHILI POWDER, CUMIN AND OREGANO; SIMMER ON LOW HEAT AT LEAST 4 HOURS OR WATER IS ABSORBED AND MIXTURE IS THICK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT CRUMBLE (11-19-92) (1:36) MSB 1 CUP ALL-PURPOSE FLOUR 1 CUP ROLLED OATS 1 CUP BROWN SUGAR 1 TABLESPOON CINNAMON 1/4 TEASPOON SALT 1/4 TEASPOON BAKING SODA 1/4 TEASPOON BAKING POWDER 1/2 CUP MARGARINE, MELTED 4 CUPS SLICED FRESH OR CANNED FRUIT, DRAINED HEAT OVEN TO 350 DEGREES. IN MEDIUM BOWL BLEND TOGETHER FLOUR, OATS, SUGAR, CINNAMON, SALT, BAKING SODA AND BAKING POWDER. STIR IN MARGARINE. USING PASTRY BLENDER OR FINGER TIPS, WORK IT LIKE PASTRY TO FORM A CRUMBLY MIXTURE. SPREAD HALF THE MIXTURE IN AN EVEN LAYER OVER BOTTOM OF AN 8 INCH SQUARE BAKING PAN. DO NOT PRESS DOWN ON IT. SPOON FRUIT OVER CRUST TO FORM AN EVEN LAYER. SCATTER REMAINING MIXTURE EVENLY OVER TOP. BAKE 35 TO 40 MINUTES UNTIL LIGHTLY BROWNED. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT 'N NUT BLOCKS (04-27-92) (1:23) 1 CUP GRAHAM CRACKER CRUMBS 1/4 CUP MARGARINE, MELTED 1 (6 OUNCE) OR 2 (3 OUNCE) PACKAGES ORANGE GELATIN 1 CUP BOILING WATER 1/2 CUP PINEAPPLE JUICE 3/4 CUP DICED DRIED FRUIT MIX 1/2 CUP CHOPPED WALNUTS 15 WALNUT HALVES IN SMALL BOWL, COMBINE CRUMBS AND MARGARINE; PRESS HALF THE MIXTURE ON BOTTOM OF 9 X 5 X 3 INCH LOAF PAN. SET ASIDE. IN MEDIUM BOWL, DISSOLVE GELATIN IN BOILING WATER; STIR IN PINEAPPLE JUICE. CHILL UNTIL SLIGHTLY THICKENED. STIR IN DRIED FRUIT MIX AND CHOPPED WALNUTS. POUR MIXTURE OVER PREPARED CRUST; SPRINKLE WITH REMAINING CRUMBS. PRESS WALNUT HALVES INTO CRUMBS. CHILL UNTIL FIRM, ABOUT 3 HOURS. TO SERVE, CUT INT 15 (1 1/2 INCH) CUBES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITED CHEESE LOG (05/19/93) (7:06) SERVINGS: 1 1/2 C DRIED APRICOTS 1 T POPPY SEED (OPTIONAL) 1 LB MONTEREY JACK CHEESE, SHRED 1/2 T SEASONED SALT 1/3 C GOLDEN RAISINS 8 OZ CREAM CHEESE, SOFTENED 1/3 C DATES, CHOPPED 1/3 C DRY SHERRY 1 X WALNUTS, CHOPPED 1 X CHERRIES, GRAPES FOR GARNISH SOAK APRICOTS IN 1 C WATER FOR 2 HOURS. DRAIN AND CHOP. BLEND CHEESES. ADD REMAINING INGREDIENTS, FRUITS LAST, MIXING THOROUGHLY IN BETWEEN. TURN OUT ONTO SHEET OF FOIL AND SHAPE INTO 9" LOG OR 2 LARGE BALLS. WRAP SECURELY AND CHILL UNTIL FIRM. ROLL IN CHOPPED NUTS, COVER AGAIN IN FOIL AND REFRIGERATE 24 HOURS BEFORE SERVING (MAY BE FROZEN). GARNISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARAM MASALA (05-02-93) (21:17) SERVINGS: 6 1 T BLACK CUMIN 1 T WHOLE CLOVES 1 T BLACK PEPPERCORNS 1/4 EA AVERAGE-SIZED NUTMEG PLACE ALL INGREDIENTS IN A CLEAN ELECTRIC COFFEE GRINDER. GRIND UNTIL FINE. STORE IN A SMALL JAR WITH A TIGHT-FITTING LID. KEEP AWAY FROM HEAT AND SUNLIGHT. THIS IS A SPICE COMBO USED IN MANY INDIAN RECIPES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC CROUTONS HEAT OVEN TO 400 DEGREES TRIM CRUSTS FROM 4 SLICES WHITE BREAD. GENEROUSLY BUTTER BOTH SIDES OF BREAD SLICES; SPRINKLE WITH 1/4 TEASPOON GARLIC POWDER. CUT INTO 1/2 INCH CUBES; PLACE IN BAKING PAN. BAKE 10 TO 15 MINUTES, STIRRING OCCASIONALLY, UNTIL GOLDEN BROWN AND CRISP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GIBANICA (11-29-93) (18:36) 2 LB. LARGE CURD COTTAGE CHEESE 4 SEPARATED EGGS 1-1/4 STICKS BUTTER 1/2 T. SALT 1 LB. PHYLLO DOUGH MIX CHEESE WITH EGG YOLKS AND ONE STICK OF MELTED BUTTER. ADD SALT. BEAT EGG WHITES UNTIL FOAMY AND ADD TO CHEESE MIXTURE. GREASE 9 X 13 PAN. PLACE 3 PHYLLO SHEETS ON BOTTOM AND SPRINKLE LIGHTLY WITH FILLING. ALTERNATE TRIPLE LAYERS OF DOUGH WITH FILLING, ENDING WITH DOUGH. MELT REMAINING BUTTER AND SPRINKLE OVER TOP. BAKE AT 350 DEGREES FOR 1 HOUR. LET COOL SLIGHTLY BEFORE CUTTING. CAN BE REHEATED UNCOVERED. MAKES ABOUT 8 LARGE SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER LIME VINAIGRETTE (05-01-93) (19:12) 2 THUMB-SIZE PIECES FRESH GINGER 3/4 C. LIME JUICE 4 T. RICE WINE VINEGAR 1/2 SEEDED DICED RED BELL PEPPER 1/4 DICED RED ONION 4 T. CHOPPED CILANTRO 1 T. GRATED LIME RIND 2 C. OIL CRACKED WHITE PEPPER TO TASTE COVER GINGER WITH COLD WATER, BRING TO BOIL, DRAIN, AND REPEAT. COOL UNDER COLD TAP WATER. THIS GIVES IT A MILDER FLAVOR. WHEN COOL, MINCED FINELY. WHISK TOGETHER, ADDING OIL AND PEPPER LAST. COVER AND REFRIGERATE. WILL KEEP ABOUT 1 WEEK. MAKES ABOUT 1 PINT. GOOD WITH VEGETABLES AND GRILLED FISH TOO. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGERED ALMONDS 1 CUP BLANCHED ALMONDS 2 TABLESPOONS BUTTER 1 TEASPOON SALT 1/2 TEASPOON GINGER HEAT OVEN TO 350 DEGREES PLACE NUTS AND BUTTER IN SHALLOW BAKING PAN. BAKE 20 MINUTES OR UNTIL GOLDEN BROWN, STIRRING OCCASIONALLY. DRAIN ON PAPER TOWELS. SPRINKLE SALT AND GINGER OVER NUTS; TOSS. MAKES 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGERSNAP CRUST MIX 1 1/2 CUPS FINE GINGERSNAP CRUMBS AND 1/4 CUP SOFTENED BUTTER OR MARGARINE. PRESS FIRMLY INTO BUTTERED 9 INCH PIE PLATE. BAKE AT 375 DEGREES ABOUT 9 MINUTES. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED ALMONDS COMBINE 1 CUP WHOLE ALMONDS, 1/2 CUP SUGAR, 2 TABLESPOONS BUTTER IN HEAVY SKILLET. COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY, UNTIL ALMONDS ARE COATED AND SUGAR IS GOLDEN BROWN, ABOUT 15 MINUTES. STIR IN 1/2 TEASPOON VANILLA. SPREAD NUTS ON ALUMINUM FOIL. COOL. BREAK INTO 2 OR 3 NUT CLUSTERS. SPRINKLE LIGHTLY WITH SALT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRAHAM CRACKER CRUMB CRUST (04-01-93) (2:10) IBM 1/3 CUP BUTTER OR MARGARINE 1 1/4 CUP GRAHAM CRACKER CRUMBS 3 TABLESPOONS SUGAR PLACE BUTTER IN 9 INCH PIE PLATE. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL BUTTER MELTS. STIR IN CRUMBS AND SUGAR. PRESS MIXTURE FIRMLY AGAINST BOTTOM AND SIDES OF PIE PLATE. MICROWAVE AT HIGH FOR 1 1/2 MINUTES. COOL COMPLETELY BEFORE FILLING. MAKES ONE 9 INCH CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRAHAM CRACKER CRUST COMBINE 1 1/4 CUPS FINE GRAHAM CRACKER CRUMBS, 1/4 CUP SUGAR, AND 6 TABLESPOONS BUTTER OR MARGARINE, MELTED; MIX. PRESS FIRMLY INTO 9 INCH PIE PLATE. BAKE IN MODERATE OVEN 375 DEGREES FOR 6 TO 9 MINUTES OR UNTIL EDGES ARE BROWNED; COOL. FOR UNBAKED CRUST, CHILL 45 MINUTES; FILL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRITS CASSEROLE (05/20/93) (0:36) SERVINGS: 6 4 C MILK 1 C HOMINY GRITS 1/2 C BUTTER OR MARGARINE 1 EA ROLL GARLIC CHEESE 2 EA EGGS, WELL BEATEN 1/2 C CHEESE, GRATED BRING 3-1/2 C MILK TO BOILING IN MEDIUM SAUCEPAN. GRADUALLY STIR IN GRITS. GOOK OVER MEDIUM HEAT , STIRRING CONSTANTLY, UNTIL THICK (ABOUT 10 MINUTES). REMOVE FROM HEAT. ADD BUTTER AND GARLIC CHEESE; STIR UNTIL MELTED. STIR IN EGGS AND REMAINING MILK. POUR INTO 2 QUART CASSEROLE. BAKE IN PREHEATED 375 DEGREE OVEN UNCOVERED FOR 30 MINUTES. SPRINKLE GRATED CHEESE OVER TOP. BAKE 15 MINUTES LONGER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM AND CHEESE WITH COLESLAW (05-02-93) (21:23) SERVINGS: 4 2 T MARGARINE OR BUTTER 1/2 T PREPARED MUSTARD 4 EA SLICES RYE BREAD, TOASTED 4 EA SLICES COOKED HAM 1 EA LARGE TOMATO, SLICED 4 EA SLICES CHEESE 1 C COLESLAW MICROWAVE MARGARINE UNCOVERED IN CUSTARD CUP ON HIGH (100%0 UNTIL SOFTENED, 15 TO 30 SECONDS. BLEND IN MUSTARD. SPREAD MARGARINE ON ONE SIDE OF EACH TOAST SLICE. PLACE SLICES BUTTERED SIDES UP ON SERVING PLATE; TOP WITH HAM TOMATO AND CHEESE SLICES. MICROWAVE UNCOVERED UNTIL CHEESE BEGINS TO MELT, 1 1/2 TO 2 MINUTES. TOP EACH SANDWICH WITH A SPOONFUL OF COLESLAW. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM FLAVORED CORNBREAD DRESSING (07-25-93) (11:24) 1 TABLESPOONS BUTTER OR MARGARINE 2 LARGE RIBS CELERY, DICED, ABOUT 2 CUPS 1 LARGE ONION, DICED, ABOUT 1 CUP 3 CUPS CRUMBLED CORNBREAD 1 1/2 CUPS CRUMBLED BISCUITS OR DINNER ROLLS 2 TEASPOONS RUBBED SAGE LEAVES 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER SALT TO TASTE 1 1/2 TO 2 1/2 CUPS HAM HOCK BROTH OR CHICKEN BROTH 4 HARD BOILED EGGS, CHOPPED HEAT OVEN TO 325 DEGREES. MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT. ADD CELERY AND ONION AND SAUTE UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINUTES. STIR CORNBREAD, BISCUITS, SAGE, PEPPER AND SALT INTO SKILLET. POUR IN 1 1/2 CUPS BROTH, ADDING UP TO A CUP MORE DEPENDING ON HOW MOIST YOU LIKE YOUR DRESSING. SPREAD MIXTURE INTO A 2 QUART BAKING DISH AND BAKE 40 MINUTES OR UNTIL BROWNED. DURING LAST 5 MINUTES OF BAKING, STIR IN HARD BOILED EGGS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERB MUSTARD (04-09-93) (2:18) IBM 1/2 CUP DRY MUSTARD 1 TEASPOON SUGAR 4 TABLESPOONS DRY WHITE WINE 2 TABLESPOONS OLIVE OIL 2 CLOVES GARLIC, MINCED 2 TEASPOONS DRIED TARRAGON, CRUMBLED IN A SMALL BOWL, MIX TOGETHER ALL THE INGREDIENTS UNTIL WELL BLENDED. TRANSFER TO A 1/2 PINT JAR, COVER TIGHTLY, AND STORE IN THE REFRIGERATOR FOR UP TO 6 WEEKS. MAKES ABOUT 2/3 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED STUFFED EGGS (03/16/93) (1:36) IBM 12 HARD COOKED EGGS 1/2 CUP GARLIC AND HERB CHEESE SPREAD 1/4 CUP MAYONNAISE 1/4 CUP FINELY CHOPPED SCALLIONS 2 TABLESPOONS FINELY CHOPPED PIMENTOS 1/4 DIJON MUSTARD SLICED SCALLIONS FOR GARNISH HALVE EGGS LENGTHWISE. SCOOP OUT YOLKS INTO A LARGE BOWL; SET EGG WHITE HALVES ASIDE. MASH YOLKS; BLEND IN CHEESE SPREAD, MAYONNAISE, SCALLIONS, PIMENTOS AND MUSTARD UNTIL SMOOTH. SPOON OR PIPE YOLK MIXTURE INTO EGG WHITE HALVES. GARNISH WITH SLICED SCALLIONS AND SERVE. MAKES 24 APPETIZERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOBO BUNS (05-02-93) (21:25) SERVINGS: 3 2 T MAYO OR SALAD DRESSING 1/2 T PREPARED MUSTARD 3 EA KAISER OR FRENCH ROLLS,SPLIT 3 EA SLICES BOLOGNA 1 EA LARGE TOMATO, SLICED 3 EA GREEN PEPPER RINGS 3 EA SLICES CHEESE MIX MAYONNAISE AND MUSTARD; SPREAD OVER CUT SIDES OF ROLLS. PLACE BOTTOM HALVES OF ROLLS ON SERVING PLATE. TOP WITH BOLOGNA, TOMATO, GREEN PEPPER, CHEESE, AND TOP HALVES OF ROLLS. MICROWAVE UNCOVERED ON HIGH (100%) UNTIL CHEESE BEGINS TO MELT, 1 TO 1 1/2 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOLIDAY SNACK MIX (11-21-92) (22:51) MSB 3 CUPS CINNAMON TOAST FLAVOR CEREAL 2 CUPS CHOCOLATE BEAR SHAPED GRAHAM SNACKS 2 CUPS PEANUTS 1 1/2 CUPS RED AND GREEN CANDY COATED CHOCOLATE PIECES CLEAR PLASTIC WRAP IN LARGE MIXING BOWL GENTLY TOSS CEREAL, GRAHAM SNACKS, PEANUTS AND CHOCOLATE PIECES. STORE IN AIRTIGHT CONTAINER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT 'N' SWEET BARBECUE (08-28-92) (0:07) 1 (12 OUNCE) BOTTLE HONEY BARBECUE SAUCE 2 CUPS PLUM OR APRICOT PRESERVES 1/2 FINELY CHOPPED ONION 2 TEASPOONS HOT PEPPER SAUCE, OR TO TASTE 4 TO 5 POUNDS PORK SPARE RIBS (2 RACKS), CUT INTO 3 RIB PORTIONS 1 POUND CHICKEN PIECES, CUT SMALL IN MEDIUM BOWL COMBINE FIRST FOUR INGREDIENTS; SET ASIDE. LIGHTLY BRUSH BOTH SIDES OF RIBS WITH SAUCE MIXTURE; PLACE MEATY SIDE DOWN IN 13 X 9 X 2 INCH GLASS BAKING DISH. COVER WITH WAXED PAPER AND MICROWAVE 25 MINUTES. TURN RIBS OVER; REARRANGE PIECES. COVER RIBS AGAIN AND MICROWAVE ON MEDIUM ANOTHER 25 MINUTES. PREPARE AND HEAT OUTDOOR GRILL. PLACE RIBS AND CHICKEN ON GRILL RACK 5 INCHES FROM HEAT. GRILL 10 TO 15 MINUTES, TURNING AND BRUSHING OFTEN WITH BARBECUE SAUCE. BRUSH ON EXTRA SAUCE BEFORE SERVING. SERVE REMAINING SAUCE IN A SMALL BOWL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HURRY UP GRAVY REMOVE MEAT FROM ROASTING PAN. SKIM OFF EXCESS FAT FROM MEAT JUICES. POUR 1/4 CUP WATER INTO PAN. STIR WELL TO LOOSEN CRUSTY BITS ON BOTTOM OF PAN. BLEND IN ONE 10 1/2 OUNCE CAN CONDENSED MUSHROOM SOUP. HEAT AND STIR OVER LOW HEAT. THIN WITH MORE WATER, IF NECESSARY. MAKES 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN ROLL UPS (11-21-92) (22:48) MSB 1 (3 1/2 OUNCE) PACKAGE HARD SALAMI 1 (5 OUNCE) PACKAGE STRING CHEESE 1/2 CUP ALL-PURPOSE FLOUR 1 EGG, BEATEN 1/3 CUP MILK 1 TABLESPOON OIL CUT CHEESE TO FIT MEAT. ROLL TOGETHER 1 MEAT SLICE AND 1 CHEESE PIECE; SECURE WITH WOODEN PICK. REPEAT WITH REMAINING MEAT AND CHEESE. IN SMALL BOWL STIR TOGETHER REMAINING INGREDIENTS UNTIL WELL MOISTENED. DIP ROLL UP IN BATTER. DEEP FAT FRY AT 375 DEGREES FOR 1 TO 2 MINUTES OR UNTIL GOLDEN; DO NO OVERCOOK; DRAIN. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BULGUR (05-01-93) (19:14) 1-1/2 C. CHICKEN BROTH 3/4 C. BULGUR CAYENNE 1 T. LEMON RIND SALT AND WHITE PEPPER STIR BULGUR, CAYENNE, AND RIND INTO BOILING BROTH. SIMMER COVERED ABOUT 15 MINUTES. FLUFF WITH FORK AND SEASON. MAKES 2 SERVINGS. GOOD WITH SAUTEED CHICKEN WITH BASIL AND MINT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON VINAIGRETTE (05-01-93) (19:15) 1/2 T. SALT 1 T. LEMON JUICE 2 T. WHITE WINE VINEGAR 1 T. DIJON MUSTARD 1/2 C. OIL 1/4 T. GRATED LEMON ZEST GROUND BLACK PEPPER TO TASTE HOT PEPPER SAUCE WHISK INGREDIENTS TOGETHER, ADDING OIL AND SEASONINGS LAST. MAKES 3/4 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LINGUINE PRIMAVERA (04-24-92) 2 CUPS BROCCOLI FLOWERETTES 1 CUP JULIENNE CARROT STRIPS 1 TABLESPOON ITALIAN SEASONING 1 CLOVE GARLIC, CRUSHED 1/8 TEASPOON GROUND BLACK PEPPER 1/2 CUP MARGARINE 1 LARGE TOMATO, COARSELY CHOPPED 1/4 CUP DIJON MUSTARD 1 POUND LINGUINE, COOKED AND DRAINED GRATED PARMESAN CHEESE, OPTIONAL IN LARGE SKILLET, OVER MEDIUM HIGH HEAT, COOK BROCCOLI, CARROTS, ITALIAN SEASONING, GARLIC AND PEPPER IN MARGARINE FOR 3 MINUTES. STIR IN TOMATO AND MUSTARD; COOK FOR 1 MINUTE MORE UNTIL VEGETABLES ARE TENDER CRISP. TOSS WITH HOT LINGUINE. SERVE IMMEDIATELY WITH CHEESE IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MACHO NACHO (10-04-92) (0:34) 1 (15 OUNCE) CAN CHILI NO BEANS 1 (8 OUNCE) BAG TORTILLA CHIPS, ANY FLAVOR 1/2 CUP SHREDDED CHEESE IN A SHALLOW, MICROWAVEABLE, 10 INCH BAKING DISH SPOON CHILI OVER CHIPS. SPRINKLE WITH CHEESE. PLACE DISH IN MICROWAVE; HEAT ON HIGH 3 MINUTES OR UNTIL CHEESE IS MELTED AND BUBBLY. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARINATED MOZZARELLA (11-04-92) (10:29) IBM CUBE 1 POUND MOZZARELLA; COMBINE IN A PRETTY 1 QUART JAR WITH JARRED ROASTED PEPPER STRIPS, S SLICE OF GARLIC CLOVE, DRIED BASIL AND OREGANO LEAVES, SALT AND CRUSHED HOT RED PEPPER TO TASTE, AND A FEW FRESH HERB SPRIGS, IF DESIRED. POUR IN OLIVE OIL TO COVER; COVER TIGHTLY AND REFRIGERATE AT LEAST ONE DAY AND UP TO FIVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MELON AND PROSCIUTTO BITES WRAP BITE SIX PIECES OF HONEYDEW MELON (ABOUT 3 POUNDS) IN STRIPS OF PROSCIUTTO OR BOILED HAM (ABOUT 1/2 POUND). SECURE EACH 2 WRAPPED PIECES WITH WOODEN PICK. MAKES 24 APPETIZERS 20 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXITALIAN LASAGNA (03-21-93) (0:47) 1 (15 OUNCE) CAN CHILI NO BEANS 1 (16 OUNCE JAR) MEXICAN SALSA, DRAINED 1 (4 OUNCE) CAN SLICED MUSHROOMS, DRAINED 3/4 CUP PARMESAN CHEESE 1 1/2 TEASPOONS ITALIAN SEASONING 1 1/2 CUPS COTTAGE CHEESE 1 1/2 TEASPOONS DRIED PARSLEY FLAKES 9 LASAGNA NOODLES 2 1/2 CUPS SHREDDED MOZZARELLA CHEESE VEGETABLE COOKING SPRAY IN LARGE BOWL COMBINE CHILI, SALSA, MUSHROOMS, PARMESAN CHEESE AND ITALIAN SEASONING. IN SMALL BOWL STIR TOGETHER COTTAGE CHEESE AND PARSLEY FLAKES. COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS. DO NOT OVERCOOK. HEAT OVEN TO 350 DEGREES. IN 9 X 9 INCH BAKING DISH COATED WITH VEGETABLE COOKING SPRAY, LAYER 1/3 NOODLES, 1/3 COTTAGE CHEESE, 1/3 CHILI MIXTURE AND 1/3 MOZZARELLA CHEESE; REPEAT TO MAKE THREE LAYERS. CUT NOODLES TO FIT IF NECESSARY. BAKE 25 TO 30 MINUTES OR UNTIL LASAGNA IS BUBBLING AND THOROUGHLY HEATED. LET STAND 10 MINUTES BEFORE SERVING. MAKES 6 TO 9 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXI-MAC CASSEROLE (08-27-92) (0:21) 1 (7 OUNCE) PACKAGE ELBOW MACARONI (2 CUPS UNCOOKED) 1 (15 OUNCE) CAN CHILI, NO BEANS 1/4 CUP TOMATO JUICE 1 (4 OUNCE) CAN DICED GREEN CHILIES 1/4 CUP SLICED GREEN ONIONS 1 1/2 CUPS (6 OUNCES) SHREDDED CHEDDAR CHEESE, DIVIDED 2 CUPS TORTILLA CHIPS, DIVIDED 1/2 CUP SOUR CREAM 1 MEDIUM TOMATO, CHOPPED 1 TABLESPOON CHOPPED CILANTRO PREPARE MACARONI ACCORDING TO PACKAGE DIRECTIONS; DRAIN. IN MEDIUM SAUCEPAN HEAT CHILI, TOMATO JUICE, GREEN CHILIES AND GREEN ONIONS. COMBINE MACARONI, CHILI MIXTURE AND 1/2 CUP CHEESE. CRUSH 1 CUP TORTILLA CHIPS AND SPREAD ON BOTTOM OF A 3 QUART BAKING DISH. SPOON IN MACARONI MIXTURE. TOP WITH REMAINING TORTILLA CHIPS AND CHEESE. HEAT OVEN TO 350 DEGREES. BAKE 30 MINUTES. GARNISH TOP WITH SOUR CREAM, TOMATO AND CILANTRO. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINI MONTE CRISTO SANDWICHES (05-02-93) (21:32) SERVINGS: 4 2 T BUTTER OR MARGARINE,SOFTENED 2 T PREPARED MUSTARD 8 EA SLICES WHITE BREAD 4 OZ (4 SLICES) SWISS OR FONTINA* 4 OZ (4 SLICES) COOKED HAM 3 EA LARGE EGGS 1/2 C MILK 1 EA ENV. GOLDEN ONION SOUP MIX 1/4 C BUTTER OR MARGARINE * USE EITHER TYPE OF CHEESE, BUT NOT BOTH. BLEND 2 T BUTTER WITH MUSTARD; EVEN SPREAD ON EACH BREAD SLICE. EQUALLY TOP 4 BREAD SLICES WITH CHEESE AND HAM; TOP WITH REMAINING BREAD, BUTTERED SIDE DOWN. CUT EACH SANDWICH INTO 4 TRIANGLES. BEAT EGGS, MILK, AND GOLDEN ONION RECIPE SOUP MIX UNTIL WELL BLENDED. DIP SANDWICHES IN EGG MIXTURE, COATING WELL. IN LARGE SKILLET, MELT 1/4 C BUTTER AND COOK SANDWICHES OVER MEDIUM HEAT, TURNING ONCE, UNTIL GOLDEN. MAKES ABOUT 16 MINI SANDWICHES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINI PIZZAS (05-20-92) (1:34) (MW) TWO 7 OUNCE CANS TOMATO PASTE 1 TABLESPOON ITALIAN DRESSING 1 TEASPOON DRIED OREGANO 30 SLICES PARTY RYE BREAD, TOASTED 1/2 POUND GENOA SALAMI, CHOPPED 1 CUP GRATED PARMESAN CHEESE OR SLIVERED MOZZARELLA CHEESE IN A SMALL BOWL, BLEND THE TOMATO PASTE, ITALIAN SEASONING AND OREGANO. SPREAD EACH TOASTED BREAD SLICE WITH THE TOMATO PASTE MIXTURE. SPRINKLE ON A LAYER OF SALAMI, THEN ONE OF CHEESE. PLACE PAPER TOWELS IN THE OVEN AND ARRANGE 10 SLICES IN A CIRCLE ON THE TOWELS. COOK FOR 40 SECONDS, OR UNTIL THE CHEESE BEGINS TO BUBBLE AND MELT. COOK THE REMAINING SLICES 10 AT A TIME. SERVE HOT. SERVES 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MIXED SUGARED NUTS (11-24-92) (1:02) 1/2 6 OUNCE CAN FROZEN ORANGE JUICE CONCENTRATE, THAWED 1 EGG WHITES 1 3/4 CUPS SUGAR 5 TEASPOONS GROUND CINNAMON 2 1/4 TEASPOONS GROUND ALLSPICE 3/4 TEASPOON SALT 1 12 OUNCE CANS SALTED CASHEWS 1 6 OUNCE CAN PECAN HALVES 1 4 1/2 OUNCE CAN WHOLE BLANCHED ALMONDS ABOUT 2 1/2 HOURS BEFORE SERVING OR UP TO 2 WEEKS AHEAD: IN LARGE BOWL WITH FORK, BEAT UNDILUTED ORANGE JUICE CONCENTRATE AND EGG WHITES UNTIL BLENDED. IN PIE PLATE, MIX WELL SUGAR, CINNAMON, ALLSPICE AND SALT. PREHEAT OVEN TO 300 DEGREES. STIR NUTS IN ORANGE JUICE MIXTURE IN BOWL. WITH SLOTTED SPOON, REMOVE NUTS, ABOUT 1/2 CUP AT A TIME, TO PIE PLATE WITH SUGAR MIXTURE; TOSS TO COAT WELL. SPREAD SUGAR COATED NUTS ON TWO 15 1/2 X 10 1/2 INCH JELLY ROLL PANS; BAKE 30 TO 35 MINUTES UNTIL NUTS ARE GOLDEN, STIRRING OCCASIONALLY. COOL NUTS IN JELLY ROLL PANS 5 MINUTES; THEN WITH PANCAKE TURNER, TRANSFER TO WAXED PAPER TO COOL COMPLETELY. MAKES ABOUT 10 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCK CHEESE FONDUE (APPLE JUICE) 2 CANS (10 3/4 OUNCES EACH) CONDENSED CHEDDAR CHEESE SOUP 2 CLOVES GARLIC, MINCED 4 EGG YOLKS, BEATEN 1/2 CUP APPLE CIDER OR JUICE DIPPERS (BELOW) IN EARTHENWARE FONDUE POT, HEAT SOUP AND GARLIC OVER LOW HEAT TO JUST BELOW BOILING; REMOVE FROM HEAT. STIR IN HALF OF HOT SOUP INTO EGG YOLKS; BLEND IN REMAINING SOUP. STIR IN CIDER; HEAT THROUGH, STIRRING CONSTANTLY. TRANSFER POT TO SOURCE OF HEAT AT TABLE. ADJUST HEAT WHEN NECESSARY TO KEEP FONDUE WARM. SWIRL DIPPERS IN FONDUE. MAKES 4 SERVINGS. DIPPERS: CUT UP COOKED FRANKFURTERS, COOKED MINI-MEATBALLS, DILL PICKLE CHUNKS, CUT UP FRENCH BREAD AND CAULIFLOWERETS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOZZARELLA STICKS (11-11-92) (19:53) 1 (8 OUNCE) PACKAGE MOZZARELLA CHEESE 2 EGGS 1 TABLESPOON WATER 1 CUP BREAD CRUMBS 2 TEASPOONS ITALIAN SEASONING 1/2 TEASPOON GARLIC POWDER 1/8 CUP UNSIFTED FLOUR 4 TEASPOONS BUTTER, MELTED 1 CUP HOT MARINARA SAUCE, OPTIONAL CUT CHEESE INTO 3 X 1/2 X 1/2 INCH STICKS; SET ASIDE. IN A SHALLOW BOWL BEAT EGGS AND WATER TOGETHER. IN ANOTHER BOWL COMBINE BREAD CRUMBS, ITALIAN SEASONING AND GARLIC POWDER. COAT CHEESE STICKS WITH FLOUR, THEN EGG MIXTURE, THEN BREAD CRUMB MIXTURE. REPEAT EGG AND BREAD CRUMB MIXTURE COATINGS. PLACE COATED STICKS ON A PLATE IN A SINGLE LAYER. COVER WITH FOIL AND CHILL 2 TO 3 HOURS. HEAT OVEN TO 400 DEGREES. MAKE SURE CHEESE STICKS ARE VERY COLD AND OVEN IS ADEQUATELY PREHEATED BEFORE BAKING. THEN, PLACE CHEESE STICKS ON A FOIL LINED BAKING SHEET. DRIZZLE WITH BUTTER. BAKE 8 TO 10 MINUTES OR UNTIL CRISP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOZZARELLA TOASTS (12-28-92) (1:44) MSB 1 LOAF FRENCH OR ITALIAN BREAD, CUT LENGTHWISE AND HALVED 1 TABLESPOON OLIVE OIL 12 SLICES MOZZARELLA CHEESE 1 (7 OUNCE) JAR ROASTED RED PEPPERS, DRAINED AND RINSED GARLIC POWDER TO TASTE FRESH CHIVES AND BASIL HEAT BROILER. LIGHTLY TOAST BREAD AND DRIZZLE WITH OIL. LAY MOZZARELLA AND PEPPERS ALTERNATELY ON BREAD. PLACE UNDER BROILER 4 TO 5 INCHES FROM HEAT. BROIL 2 TO 3 MINUTES UNTIL CHEESE MELTS. SPRINKLE WITH GARLIC POWDER. GARNISH WITH CHIVES AND BASIL. SERVE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MUSHROOM CHEESE TOMATO SANDWICHES 8 SLICES BREAD 1 1/2 CUPS CHOPPED MUSHROOMS 2 TABLESPOONS BUTTER OR MARGARINE 1 EGG, BEATEN 8 SLICES NATURAL CHEDDAR CHEESE 8 SLICES TOMATO SALT AND PEPPER TOAST BREAD SLICES ON 1 SIDE. COOK AND STIR MUSHROOMS IN BUTTER UNTIL LIGHT BROWN; MIX INTO EGG. PLACE 1 SLICE CHEESE ON UNTOASTED SIDE OF EACH SLICE OF BREAD. TOP WITH 1 TABLESPOON MUSHROOM MIXTURE AND 1 SLICE TOMATO; SPRINKLE WITH SALT AND PEPPER. PLACE ON UNGREASED BAKING SHEET. SET OVEN CONTROL AT BROIL OR 550 DEGREES BROIL 5 INCHES FROM HEAT 3 TO 5 MINUTES OR UNTIL CHEESE IS MELTED AND SANDWICHES ARE HOT. MAKES 8 OPEN FACED SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW YEAR'S PRETZELS (05/14/93) (6:18) SERVINGS: 2 2 C MILK 1/2 C BUTTER OR MARGARINE 2 PK YEAST; ACTIVE, DRY 2 T SALT 1/2 C SUGAR 7 C FLOUR; UNBLEACHED 2 EA EGGS; LARGE 1 C CONFECTIONERS' SUGAR 1 X ;WATER 1 T VANILLA EXTRACT 1/4 C ALMONDS; CHOPPED HEAT MILK AND BUTTER UNTIL VERY WARM (120-130 DEGREES F.). MIX YEAST, SALT, SUGAR, AND 1 CUP FLOUR. SLOWLY BEAT INTO WARM MILK. BEAT FOR 2 MINUTES. ADD EGGS AND 1 CUP OF FLOUR. BEAT FOR AN ADDITIONAL 2 MINUTES. ADD ENOUGH FLOUR TO FORM A SOFT DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT 5 MINUTES. PLACE DOUGH IN A GREASED BOWL. LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK, ABOUT 1 HOUR. PUNCH DOUGH DOWN AND LET RISE AGAIN UNTIL DOUBLED. (1 HOUR MORE). DIVIDE DOUGH IN HALF. SHAPE PRETZEL AS FOLLOWS: ROLL DOUGH INTO A ROPE ABOUT 30 INCHES LONG AND 1 1/2 INCHES IN DIAMETER. CROSS THE ENDS LEAVING A LARGE LOOP IN THE CENTER. FLIP LOOP BACK ONTO CROSSED ENDS TO FORM A PRETZEL. REPEAT WITH REMAINING DOUGH. PLACE PRETZELS ON GREASED BAKING SHEETS. LET RISE 15 MINUTES MORE. BAKE AT 375 DEGREES F FOR 25 TO 30 MINUTES OR UNTIL GOLDEN BROWN. COOL ON WIRE RACKS. MIX CONFECTIONERS' SUGAR, WATER AND VANILLA TO FORM A THIN ICING. SPREAD ICING ON PRETZELS AND SPRINKLE WITH CHOPPED ALMONDS. MAKES 2 LARGE PRETZELS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NO-BREAD SANDWICHES (05-01-93) (16:26) SERVINGS: 4 -----------------------------EGG SALAD FILLING----------------------------- 3 EA EGGS; LG, HARD COOKED, * 1/3 C CELERY, MINCED 1 X HOT PEPPER SAUCE, TO TASTE 1 X MAYONNAISE, TO MOISTEN ----------------------------------SANDWICH---------------------------------- 8 EA MONTEREY JACK CHEESE, SLICES 4 EA TOMATO; SLICES, THIN 4 EA LETTUCE LEAVES 1 X SALT & PEPPER; TO TASTE 1 X DILL PICKLE WEDGE 1 X STUFFED OLIVES * EGGS SHOULD BE PEELED AND CHOPPED. PREPARE THE EGG SALAD FILLING. REFRIGERATE FOR AT LEAST 1 HOUR TO BLEND THE FLAVORS. SPREAD 4 OF THE CHEESE SLICES WITH THE FILLING. PLACE TOMATO SLICES ON TOP OF THE FILLING. TOP WITH THE LETTUCE LEAVES AND SALT AND PEPPER TO TASTE. COVER WITH THE REMAINING CHEESE SLICES. SERVE ON INDIVIDUAL PLATES WITH THE PICKLES AND OLIVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NOODLES AND APPLES (11-14-93) (16:49) 3 C COOKED NOODLES 3 T BUTTER 3 T GRATED SWISS CHEESE 3 C SLICED GREEN APPLES 3/4 C RAISINS 1/2 TSP NUTMEG 1/4 TSP CLOVES 3 T MOLASSES COMBINE ALL INGREDIENTS AND POUR INTO WELL-OILED MEDIUM CASSEROLE. COVER AND BAKE AT 350 DEGREES FOR 30 MINUTES. BAKE UNCOVERED FOR 15 MINUTES LONGER OR UNTIL SLIGHTLY BROWNED. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NOSE BAG SNACK MIX 6 CUPS TOTAL CEREAL 3/4 CUP BROWN SUGAR (PACKED) 1 PACKAGE (6 OUNCES) BUTTERSCOTCH PIECES 1 CAN (6 1/4 OUNCES) PEANUTS 1/2 CUP BUTTER OR MARGARINE, MELTED INTO LARGE BOWL, MEASURE CEREAL, BUTTERSCOTCH PIECES AND PEANUTS. MIX WITH HANDS, COARSELY CRUMBLING CEREAL. DRIZZLE WITH BUTTER; TOSS. SPOON INDIVIDUAL SERVINGS INTO SMALL PLASTIC BAGS. MAKES 24 SERVINGS (ABOUT 1/4 CUP EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NUTTY CHEESE BRULEE (05/15/93) (0:45) SERVINGS: 2 4 OZ BRIE CHEESE, RIND REMOVED OR 5 1/2 OZ CAMEMBERT CHEESERIND REMOVED 1 T ICE CREAM TOPPING * 2 T BROKEN PECANS OR WALNUTS ----------------------------------DIPPERS---------------------------------- 1 X FLAT BREAD 1 X UNSALTED CRACKERS 1 X APPLE OR PEAR SLICES * ICE CREAM TOPPINGS CAN BE ONE OF THE FOLLOWING: STRAWBERRY, PINEAPPLE, OR CHOCOLATE. PLACE THE BRIE OR CAMEMBERT CHEESE IN THE CENTER OF A NONMETAL PLATE OR SMALL SHALLOW BAKING DISH. SPOON THE ICE CREAM TOPPING OVER THE CHEESE. SPRINKLE WITH PECANS OR WALNUTS. MICRO-COOK, UNCOVERED, ON 100% POWER ABOUT 30 SECONDS OR TILL THE CHEESE BEGINS TO MELT AND LOSE ITS SHAPE. SERVE IMMEDIATELY WITH FLAT BREAD OR UNSALTED CRACKERS AND APPLE OR PEAR SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NUTTY POPCORN 'N WHEAT MUNCH (04-26-92) (0:56) 4 CUPS SHREDDED WHEAT 4 CUPS PREPARED POPCORN 1 1/2 CUPS CHOPPED WALNUTS 1/2 CUP SEEDLESS RAISINS 1 CUP SUGAR 1/2 CUP LIGHT CORN SYRUP 3/4 CUP MARGARINE 1/4 TEASPOON GROUND CINNAMON IN LARGE GREASED HEAT PROOF BOWL, COMBINE CEREAL, POPCORN, WALNUTS AND RAISINS; SET ASIDE. IN MEDIUM SAUCEPAN, OVER MEDIUM HIGH HEAT, STIR TOGETHER SUGAR, CORN SYRUP, MARGARINE AND CINNAMON UNTIL SUGAR DISSOLVES. WITHOUT STIRRING, CONTINUE HEATING MIXTURE TO SOFT CRACK STAGE (270 DEGREES TO 290 DEGREES. ) QUICKLY POUR SUGAR MIXTURE OVER CEREAL MIXTURE, TOSSING TO COAT WELL. SPREAD ON GREASED BAKING SHEET. COOL COMPLETELY. BREAK INTO PIECES; STORE IN AIRTIGHT CONTAINER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OIL PASTRY 2 CUPS ALL-PURPOSE FLOUR 1 1/2 TEASPOONS SALT 1/2 CUP SALAD OIL 5 TABLESPOONS COLD WATER SIFT TOGETHER FLOUR AND SALT. POUR SALAD OIL AND COLD WATER INTO MEASURING CUP (DO NOT STIR). ADD ALL AT ONCE TO THE FLOUR MIXTURE. STIR LIGHTLY WITH FORK. FORM INTO 2 BALLS; FLATTEN DOUGH SLIGHTLY. ROLL EACH BETWEEN TWO 12 INCH SQUARES OF WAXED PAPER. (FIRST DAMPEN THE TABLE SLIGHTLY SO PAPER WON'T SLIP. ) WHEN DOUGH IS ROLLED IN CIRCLE TO EDGES OF PAPER, IT WILL BE RIGHT THICKNESS FOR CRUST. PEEL OFF TOP SHEET OF WAXED PAPER AND FIT DOUGH, PAPER SIDE UP, INTO PIE PLATE. REMOVE PAPER. FINISH PIE SHELL FOLLOWING DIRECTIONS FOR SINGLE OR DOUBLE CRUST PIE (SEE PASTRY INFO FILE). MAKES ENOUGH PASTRY FOR ONE 8 OR 9 INCH DOUBLE CRUST PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD FASHIONED TOMATO PUDDING (11-19-92) (1:34) MSB 1/2 16 INCH LONG ITALIAN LOAF BREAD 1/2 CUP BUTTER OR MARGARINE 2 15 TO 15 1/2 OUNCE JARS SPAGHETTI SAUCE 1/2 CUP WATER 1/4 CUP BROWN SUGAR ABOUT 40 MINUTES BEFORE SERVING: WITH SERRATED KNIFE, CUT ITALIAN BREAD INTO 3/4 INCH CUBES. IN 12 INCH SKILLET OVER MEDIUM HEAT, IN HOT MARGARINE, COOK BREAD CUBES UNTIL LIGHTLY BROWNED ON ALL SIDES, STIRRING OCCASIONALLY; SPOON INTO SHALLOW 1 1/2 QUART CASSEROLE. PREHEAT OVEN TO 375 DEGREES. WIPE SKILLET CLEAN. ON SAME SKILLET OVER MEDIUM HEAT, HEAT SPAGHETTI SAUCE, WATER AND BROWN SUGAR TO BOILING; STIRRING OCCASIONALLY; REDUCE HEAT TO LOW; COVER SKILLET AND SIMMER 5 TO 10 MINUTES TO BLEND FLAVORS. POUR SIMMERING SAUCE MIXTURE OVER TOASTED BREAD CRUMBS IN CASSEROLE, GENTLY TOSSING BREAD CUBES WITH FORK TO COAT EVENLY WITH SAUCE. BAKE PUDDING 20 MINUTES OR UNTIL HOT AND BUBBLY AND TOP IS LIGHTLY BROWNED AND CRUSTY. MAKES 8 SERVINGS. SERVE WITH CHICKEN, FISH, PORK, OR LAMB. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OPEN FACE SANDWICH (04-01-93) (1:35) IBM 1 SLICES TOASTED WHITE OR WHEAT BREAD 1/4 CUP SHREDDED LETTUCE 2 OUNCES THINLY SLICED TURKEY, CORNED BEEF OR ROAST BEEF 1 SLICE ONION 1 OR 2 SLICES TOMATO 1 OR 2 SLICES GREEN PEPPER 2 SLICES CHEDDAR CHEESE PLACE ONE SLICE TOASTED BREAD ON PAPER PLATE OR TOWEL LINED PLATE. SPREAD WITH MAYONNAISE OR MUSTARD, IF DESIRED. TOP WITH LETTUCE, MEAT, ONION, TOMATO, GREEN PEPPER AND CHEESE. MICROWAVE AT 50% FOR 1 1/2 TO 2 MINUTES, OR UNTIL CHEESE MELTS. MAKES 1 SANDWICH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORIENTAL CASHEW CRUNCH (11-13-92) (6:09) 1 (16 OUNCE) PACKAGE OAT SQUARES 1 (3 OUNCE) CAN CHOW MEIN NOODLES 1 CUP CASHEWS OR PEANUTS 3 TABLESPOONS SOY SAUCE 1 TEASPOON GARLIC POWDER 1 TEASPOON ONION POWDER HEAT OVEN TO 250 DEGREES. COMBINE FIRST 3 INGREDIENTS IN 13 X 9 INCH PAN; SET ASIDE. COMBINE REMAINING 4 INGREDIENTS IN SMALL BOWL; QUICKLY POUR OVER CEREAL MIXTURE. STIR TO COAT EVENLY. BAKE 1 HOUR, STIRRING EVERY 20 MINUTES; COOL. MAKES 10 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN CARAMEL CORN 3 3/4 QUARTS (15 CUPS) POPPED CORN 1 CUP BROWN SUGAR (PACKED) 1/2 CUP BUTTER OR MARGARINE 1/4 CUP LIGHT CORN SYRUP 1/2 TEASPOON SALT 1/2 TEASPOON SODA HEAT OVEN TO 200 DEGREES DIVIDE POPPED CORN BETWEEN 2 UNGREASED BAKING PANS, 13 X 9 X 2 INCHES. IN SAUCEPAN, HEAT SUGAR, BUTTER CORN SYRUP AND SALT, STIRRING OCCASIONALLY, UNTIL BUBBLY AROUND EDGES. CONTINUE COOKING OVER MEDIUM HEAT 5 MINUTES. REMOVE FROM HEAT; STIR IN SODA UNTIL FOAMY. POUR ON POPPED CORN, STIRRING UNTIL CORN IS WELL COATED. BAKE 1 HOUR, STIRRING EVERY 15 MINUTES. MAKES ABOUT 15 CUPS CORN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTER CRACKERS (10-10-92) (0:32) 3/4 CUP SALAD OIL 1 ENVELOPE RANCH SALAD DRESSING MIX 1/2 TEASPOON DILL WEED 1/4 TEASPOON LEMON PEPPER 1/4 TEASPOON GARLIC POWDER 12-16 OUNCES PLAIN OYSTER CRACKERS WHISK TOGETHER THE FIRST FIVE INGREDIENTS. POUR OVER CRACKERS, STIRRING TO COAT. PLACE ON BAKING SHEETS AND BAKE AT 275 DEGREES FOR 15-20 MINUTES. MAKES 11 TO 12 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARMESAN CROUTONS (05/15/93) (0:14) SERVINGS: 2 1 EA SLICE WHOLE WHEAT BREAD 1 T BUTTER OR MARGARINE 1 T GRATED PARMESAN CHEESE TRIM CRUST FROM BREAD. CUT BREAD SLICE INTO QUARTERS, MAKING SQUARES. DIAGONALLY CUT EACH SQUARE IN TO HALVES, MAKING TRIANGLES. ARRANGE BREAD TRIANGLES IN A SHALLOW BAKING DISH OR PIE PLATE. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 TO 1 1/2 MINUTES OR TILL THE BREAD IS DRY. REMOVE THE BREAD FROM THE MICROWAVE OVEN. IN A CUSTARD CUP MICRO-COOK BUTTER OR MARGARINE, UNCOVERED, ON 100% POWER FOR 40 TO 50 SECONDS OR TILL MELTED. DRIZZLE OVER BREAD TRIANGLES. SPRINKLE WITH GRATED PARMESAN CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARMESAN GLAZED WALNUTS 1 1/2 CUPS WALNUT HALVES 1 TEASPOON BUTTER OR MARGARINE, MELTED 1/4 TEASPOON HICKORY SMOKED SALT 1/4 TEASPOON SALT 1/4 CUP SHREDDED PARMESAN CHEESE HEAT OVEN TO 350 DEGREES SPREAD NUTS IN SHALLOW BAKING PAN; BAKE 10 MINUTES. MIX BUTTER AND SALT; TOSS LIGHTLY WITH WALNUTS. SPRINKLE CHEESE OVER TOP; STIR. BAKE 3 TO 4 MINUTES OR UNTIL CHEESE IS MELTED. MAKES 1 1. 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARMESAN RICE SQUARES IN SHALLOW PAN, TOSS 2 CUPS BITE SIZE CRISP RICE SQUARES IN 3 TABLESPOONS MELTED BUTTER OR MARGARINE UNTIL COATED. SPRINKLE WITH 1/4 CUP GRATED PARMESAN CHEESE. TOAST IN SLOW OVEN (300 DEGREES) ABOUT 15 MINUTES, STIRRING OCCASIONALLY. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARTY CHEESE BALL 2 PACKAGES (8 OUNCES EACH) CREAM CHEESE 3/4 CUP CRUMBLED BLUE CHEESE (ABOUT 4 OUNCES) 1 CUP SHREDDED SHARP CHEDDAR CHEESE (ABOUT 4 OUNCES) 1/4 CUP MINCED ONION 1 TABLESPOON WORCESTERSHIRE SAUCE FINELY SNIPPED PARSLEY SMALL CRISP CRACKERS PLACE CHEESE IN SMALL MIXER BOWL; LET STAND AT ROOM TEMPERATURE UNTIL SOFTENED. BLEND IN ONION AND WORCESTERSHIRE SAUCE ON LOW SPEED. BEAT ON MEDIUM SPEED UNTIL FLUFFY, SCRAPING SIDE AND BOTTOM OF BOWL FREQUENTLY. COVER; CHILL 3 TO 4 HOURS. SHAPE MIXTURE INTO 1 LARGE BALL OR INTO 36 ONE INCH BALLS. ROLL BALL(S) IN PARSLEY; PLACE ON SERVING PLATE. COVER; CHILL 2 HOURS OR UNTIL FIRM. ARRANGE CRACKERS AROUND CHEESE BALL AND SERVE AS A SPREAD. TO SERVE SMALL BALLS, INSERT A WOODEN PICK IN EACH AND SERVE WITH CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARTY MIX (11-20-92) (0:19) 1/4 CUP MARGARINE OR BUTTER 1 1/4 TEASPOON SEASONED SALT 4 1/2 TEASPOONS WORCESTERSHIRE SAUCE 8 CUPS CORN, RICE OR WHEAT CEREAL 1 CUP MIXED NUTS 1 CUP MINI BITE PRETZELS PUT MARGARINE IN SMALL BOWL; ADD SALT AND WORCESTERSHIRE SAUCE; MIX WELL. POUR CEREALS, NUTS AND PRETZELS INTO A ZIPLOCK BAG. POUR MARGARINE MIXTURE OVER CEREAL MIXTURE. SEAL TOP OF BAG SECURELY AND SHAKE UNTIL ALL PIECES ARE EVENLY COATED. POUR CONTENTS OF BAG INTO LARGE MICROWAVE SAFE BOWL. MICROWAVE ON HIGH 5 TO 6 MINUTES, STIRRING EVERY 2 MINUTES. SPREAD ON ABSORBENT PAPER TO COOL. SERVE OR STORE IN ZIPLOCK BAG OR AIRTIGHT CONTAINER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARTY PINWHEELS (22-10-92) (22:56) 2 (8 OUNCE) PACKAGES CREAM CHEESE, SOFTENED 1 PACKAGE RANCH SALAD DRESSING MIX 2 GREEN ONIONS, MINCED 4 (12 INCH) FLOUR TORTILLAS 1/2 CUP DICED RED PEPPER 1/2 CUP DICED CELERY 1 CAN SLICED BLACK OLIVES, DRAINED MIX FIRST 3 INGREDIENTS. SPREAD ON TORTILLAS. SPRINKLE ON REMAINING INGREDIENTS. THEN, ROLL AND WRAP TIGHTLY. CHILL TWO HOURS. CUT OFF ROLL ENDS. CUT ROLLS INTO 1 INCH SLICES. MAKES 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTRY SHELL (04-01-93) (2:07) IBM 1 CUP ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 1 TEASPOON SUGAR 1/2 TEASPOON GROUND CINNAMON 1/3 CUP VEGETABLE SHORTENING 3 TO 5 TABLESPOONS COLD WATER IN MEDIUM BOWL COMBINE FLOUR, SALT, SUGAR AND CINNAMON. CUT IN SHORTENING TO FORM COARSE CRUMBS. SPRINKLE WITH WATER, 1 TABLESPOON AT A TIME, MIXING WITH FORK UNTIL CRUMBS ARE MOISTENED AND CLING TOGETHER. FORM DOUGH INTO BALL. ON FLOURED SURFACE, ROLL OUT TO FIT 9 INCH PIE PLATE. EASE INTO PIE PLATE. TRIM AND FLUTE EDGE. THOROUGHLY PRICK BOTTOM AND SIDES WITH FORK. MICROWAVE AT HIGH FOR 5 TO 8 MINUTES, OR UNTIL CRUST APPEARS TO BE DRY. COOL. MAKES 9 INCH SHELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PB & J SPREAD (11-18-92) (3:07) IBM 1 16 OUNCE CONTAINER PLAIN YOGURT 1 TABLESPOON CONFECTIONERS' SUGAR 1/2 TEASPOON VANILLA EXTRACT 2 TABLESPOONS CREAMY PEANUT BUTTER 2 TABLESPOONS JAM OR JELLY BREAD SLICES DAY AHEAD: PREPARE YOGURT CHEESE: LINE COLANDER WITH WHITE CLOTH NAPKIN OR SEVERAL LAYERS OF CHEESECLOTH; SET INSIDE LARGE BOWL. SPOON YOGURT INTO COLANDER; COVER. REFRIGERATE AT LEAST 12 HOURS OR UNTIL LIQUID NO LONGER DRAINS FROM YOGURT. DISCARD LIQUID. JUST BEFORE SERVING: IN SMALL BOWL, WITH FORK, STIR YOGURT CHEESE, SUGAR, VANILLA AND PEANUT BUTTER UNTIL WELL BLENDED. ADD JAM OR JELLY, STIRRING LIGHTLY. SERVE WITH BREAD SLICES. MAKES ABOUT 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT BUTTERY STIR-FRY (01/24/94) (20:41) YIELD: 1 SERVING 1/2 C BROWN RICE 1/3 C TOFU 4 TS VEGETABLE OIL 1 SM ONION 1 SM CARROT 2 OZ GREEN BEANS A FEW LEAVES CHINESE CABBAGE -OR- COLLARDS 1 1/2 C MUNG BEANSPROUTS 1 SM GARLIC CLOVE 1 PIECE GINGER ROOT (1/4-INCH) 1 1/2 TB PEANUT BUTTER 4 TB WATER 2 TS LEMON JUICE 1 TB SOY SAUCE 2 TB SOYMILK COOK THE RICE UNTIL TENDER. DICE THE TOFU. HEAT 1 TEASPOON OIL IN A WOK OR FRYING PAN (SKILLET) AND STIR-FRY THE TOFU UNTIL LIGHTLY BROWNED. REMOVE FROM WOK. SLICE THE ONION THINLY. SLICE THE CARROT INTO MATCHSTICKS. CHOP THE BEANS FINELY. HEAT 2 TEASPOONS OIL IN THE WOK AND STIR-FRY THESE INGREDIENTS 2-3 MINUTES. CHOP THE CABBAGE LEAVES AND ADD THEM TO THE WOK ALONG WITH THE BEANSPROUTS. CONTINUE STIR-FRYING UNTIL JUST TENDER. CRUSH THE GARLIC. GRATE THE GINGER FINELY. HEAT THE REMAINING TEASPOON OIL IN A SMALL SAUCEPAN AND ADD THE GARLIC AND GINGER. COOK FOR A MINUTE OR TWO, THEN STIR IN THE PEANUT BUTTER AND THEN THE WATER. STIR UNTIL SMOOTH. (THIS MUCH CAN BE DONE BEFORE THE VEGETABLES START COOKING; THE REST SHOULD WAIT UNTIL THEY ARE NEARLY READY.) ADD THE LEMON JUICE, SOY SAUCE AND MILK, AND STIR WELL. RETURN THE TOFU TO THE WOK, AND STIR IN THE PEANUT BUTTER SAUCE. MIX WELL AND SERVE ON TOP OF THE RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PECAN PIE PASTRY (05/15/93) (0:38) SERVINGS: 2 1/2 C UNBLEACHED FLOUR 2 T FINELY CHOPPED PECANS 1/4 T SALT 3 T SHORTENING OR LARD 1 X COLD WATER 1 X DRIED BEANS IN A SMALL MIXING BOWL STIR TOGETHER FLOUR, CHOPPED PECANS AND SALT. CUT IN SHORTENING OR LARD TILL THE PIECES ARE THE SIZE OF SMALL PEAS. SPRINKLE COLD WATER OVER PART OF THE MIXTURE; GENTLY TOSS WITH A FORK. PUSH TO SIDE OF BOWL. REPEAT TILL ALL IS MOISTENED. FORM DOUGH INTO A BALL. ON A LIGHTLY FLOURED SURFACE ROLL THE BALL INTO A 10-INCH CIRCLE. LINE A 7-INCH PIE PLATE OR QUICHE DISH WITH THE PASTRY. FLUTE EDGE. COVER SURFACE OF PASTRY WITH CLEAR PLASTIC WRAP. SPREAD DRIED BEANS ATOP THE PLASTIC WRAP TO A DEPTH OF 1 INCH. MICRO-COOK, UNCOVERED, ON 70% POWER FOR 6 MINUTES, ROTATING THE DISH A HALF-TURN EVERY 2 MINUTES. CAREFULLY LIFT PLASTIC WRAP AND BEANS FROM PASTRY. MICRO-COOK, UNCOVERED, ON 70% POWER ABOUT 2 MINUTES OR TILL PASTRY IS DRY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PESTO CALZONE (10-06-92) (3:00) 1 LARGE EGG 1 8 OUNCE CONTAINER RICOTTA CHEESE 1 8 OUNCE PACKAGE SHREDDED MOZZARELLA CHEESE 1 6 TO 7 OUNCE CONTAINER REFRIGERATED PESTO SAUCE 2 10 OUNCE PACKAGES REFRIGERATED PIZZA CRUST ABOUT 30 MINUTES BEFORE SERVING: 1. PREHEAT OVEN TO 400 DEGREES. IN CUP WITH FORK, BEAT EGG AND 1 TEASPOON WATER. LIGHTLY GREASE LARGE COOKIE SHEET. 2. IN BOWL, MIX RICOTTA, MOZZARELLA, AND PESTO SAUCE. 3. ON FLOURED SURFACE, UNROLL 1 PACKAGE OF PIZZA DOUGH. WITH FLOURED ROLLING PIN, ROLL DOUGH INTO 14" BY 12" RECTANGLE. WITH KNIFE, CUT DOUGH CROSSWISE IN HALF. SPOON ONE FOURTH OF RICOTTA MIXTURE ALONG 1 SHORT SIDE OF A DOUGH HALF TO WITHIN 1 INCH OF EDGE. BRUSH EDGE OF DOUGH WITH SOME BEATEN EGG MIXTURE. FOLD DOUGH OVER, ENCLOSING FILLING. PRESS EDGES OF CALZONE TOGETHER FIRMLY TO SEAL. WITH PANCAKE TURNER, TRANSFER CALZONE TO COOKIE SHEET. REPEAT WITH REMAINING PIZZA DOUGH AND RICOTTA MIXTURE TO MAKE 4 CALZONES IN ALL. 4. BRUSH CALZONES WITH EGG MIXTURE. CUT SEVERAL SLITS IN TOP OF EACH. BAKE CALZONES 12 TO 15 MINUTES UNTIL GOLDEN BROWN. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PICKLED VENISON HEART (03/03/94) (1:47) YIELD: 2 SERVINGS 1 VENISON HEART 1/2 TS BROWN SUGAR 3 SMALL WHITE ONIONS 1/3 QT COLD WATER 1/2 TS SALT 1/2 TS BLACK PEPPER WHITE CIDER VINEGAR SET ASIDE 1 QUART JAR. BOIL VENISON HEART IN KETTLE FILLED WITH ENOUGH WATER TO COVER HEART. WHEN WATER STARTS TO BOIL ADD BROWN SUGAR AND BOIL UNTIL COOKED THROUGH, 30 TO 45 MINUTES. DRAIN HEART AND COOL IN REFRIGERATOR. DICE HEART INTO CHUNKS, SLICE ONIONS IN THIN SLICES. MIX ONIONS AND MEAT AND PLACE IN QUART JAR. ADD 1/2 QUART COLD WATER. PUT IN SALT AND PEPPER. FINISH FILLING JAR WITH WHITE CIDER VINEGAR. PLACE COVER ON JAR, SHAKE TWICE AND PLACE IN REFRIGERATOR. LEAVE TWO TO THREE DAYS AND THEN ENJOY. WATER AND VINEGAR MIX CAN BE CHANGED TO SUIT YOUR OWN TASTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIE CRUST (11-16-93) (0:07) 2 1/2 C FLOUR 1/2 C WATER OR APPLE JUICE 1/2 C BUTTER CUT TOGETHER FLOUR AND BUTTER UNTIL BUTTER IS MARBLE SIZE. ADD WATER OR JUICE AND QUICKLY CUT TOGETHER. TURN OUT ON FLOURED BOARD AND GENTLY KNEAD 1-2 MINUTES. SEPARATE DOUGH INTO TWO HALVES, AND ROLL EACH OUT WITH A FLOWERED ROLLING PIN. PLACE ONE HALF INTO PIE PLATE, ADD FILLING AND COVER WITH OTHER HALF OF DOUGH. CUT HOLES WITH FORK IN CENTER AND TRIM EDGES. THIS CRUST CAN BE USED TO MAKE TOFU QUICHE IF FILLO DOUGH IS UNAVAILABLE IN YOUR AREA. MAKES ENOUGH FOR 1 DOUBLE CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIE CRUST PASTRY 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON SALT 1/2 TEASPOON BAKING POWDER 1/2 POUND LARD OR SHORTENING 1 1/2 TEASPOONS LEMON JUICE 1/2 CUP ICY COLD WATER TIP : FOR BEST RESULTS, INGREDIENTS SHOULD BE AS COLD AS POSSIBLE. COMBINE FLOUR, SALT, AND BAKING POWDER IN MIXING BOWL. CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COURSE CRUMBS. MAKE A WELL IN THE MIDDLE OF THE DRY MIXTURE, POUR LIQUID IN (LEMON JUICE AND WATER). MIX WITH A FORK JUST UNTIL BLENDED. DO NOT OVERMIX. DIVIDE DOUGH INTO 2 BALLS. WRAP WELL IN WAX PAPER AND REFRIGERATE FOR 30 MINUTES. ROLL OUT EACH BALL ON A LIGHTLY FLOURED SURFACE INTO A CIRCLE THAT IS 2 INCHES LARGER THAN PIE PLATE. PLACE PASTRY IN PLATE AND TRIM EDGES. FILL CRUST WITH FILLING, COVER WITH OTHER PIE CRUST, TRIM AND FLUTE EDGES. MAKES 2 PIE CRUSTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIE CRUST PASTRY 1 (12-15-92) (2:02) MSB 2 CUPS ALL PURPOSE FLOUR 1/2 TEASPOON SALT 1/2 TEASPOON BAKING POWDER 1/2 POUND LARD OR SHORTENING 1 1/2 TEASPOONS LEMON JUICE 1/2 CUP ICY COLD WATER COMBINE FLOUR, SALT AND BAKING POWDER IN MIXING BOWL. CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS. MIX WELL IN THE MIDDLE OF THE DRY MIXTURE, AND POUR LIQUID IN (LEMON JUICE AND WATER). MIX WITH A FORK UNTIL JUST BLENDED. DO NOT OVERMIX. DIVIDE DOUGH INTO 2 BALLS. WRAP WELL IN WAX PAPER AND REFRIGERATE FOR 30 MINUTES. ROLL OUT EACH BALL ON LIGHTLY FLOURED SURFACE INTO A CIRCLE THAT IS 2 INCHES LARGER THAN PIE PLATE. PLACE PASTRY IN PLATE AND TRIM EDGES. FILL CRUST WITH FILLING, COVER WITH OTHER PIE CRUST, TRIM AND FLUTE EDGES. MAKES 2 PIE CRUSTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINA COLADA WEDGES (08-31-93) (0:42) SERVINGS: 6 8 OZ PACKAGE CREAM CHEESE SOFT 1/3 C SUGAR 2 T RUM 3 1/2 C THAWED COOL WHIP 8 1/4 OZ PINEAPPLE SYRUP CRUSHED 2 2/3 C 7 OZ ANGEL FLAKE COCONUT BEAT CREAM CHEESE WITH SUGAR AND RUM UNTIL SMOOTH. FOLD IN 2 CUPS OF THE WHIPPED TOPPING, PINEAPPLE WITH SYRUP AND 2 CUPS OF THE COCONUT, SPREAD IN 8 INCH LAYER PAN LINED WITH PLASTIC WRAP. INVERT PAN ONTO SERVING PLATE, REMOVE PAN AND PLASTIC WRAP. SPREAD WITH REMAINING WHIPPED TOPPING AND SPRINKLE WITH REMAINING COCONUT. FREEZE UNTIL FIRM, ABOUT 2 HOURS. CUT INTO WEDGES GARNISH WITH PINEAPPLES AND CHERRIES IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIZZA (12-12-92) (23:44) CRUST: 1 ENVELOPE DRY ACTIVE YEAST 1/2 CUP WARM WATER 1 1/2 TEASPOONS SUGAR 2 TABLESPOONS LARD 1/4 TEASPOON SALT 2/3 CUP WATER 4 - 4 1/4 CUPS FLOUR TOMATO SAUCE: 1 28 OUNCE CAN ITALIAN TOMATOES 1 TEASPOON GARLIC POWDER 2 TEASPOONS OREGANO 1 TEASPOON BASIL 1/8 TEASPOON SALT 1/4 TEASPOON PEPPER 6 OUNCES PEPPERONI, THINLY SLICED 8 OUNCES MOZZARELLA CHEESE, SHREDDED 1 LARGE GREEN PEPPER, SLICE IN THIN STRIPS 4 OUNCES FRESH MUSHROOMS, SLICED CRUST: DISSOLVE SUGAR IN WARM WATER AND SPRINKLE YEAST OVER WATER MIXTURE. LET SIT FOR 10 MINUTES. COMBINE LARD, SALT AND WATER IN A SMALL BOWL. HEAT ON MICROPOWER HIGH UNTIL JUST WARM. ADD YEAST TO THIS MIXTURE. PUT FLOUR INTO A LARGE MIXING BOWL. SLOWLY ADD THE WET MIXTURE, STIRRING THOROUGHLY. KNEAD DOUGH FOR 10 MINUTES. PLACE DOUGH IN A LARGE GREASED BOWL AND COVER LOOSELY WITH PLASTIC WRAP. PLACE BOWL IN A SHALLOW PAN FILLED WITH WARM WATER. LET RISE ON MICROPOWER WARM FOR 25 MINUTES OR UNTIL DOUBLED. PUNCH DOUGH DOWN AND DIVIDE INTO 3 EQUAL PARTS. GREASE AND FLOUR 3 ROUND OVEN TRAYS. FIT EACH WITH THE ROLLED DOUGH. MAKE TOMATO SAUCE BY PUREE ALL THE LISTED INGREDIENTS. PREHEAT CONVECTION TO 350 DEGREES FOR 10 MINUTES. TO ASSEMBLE PIZZA: SPREAD TOMATO SAUCE OVER PIZZA DOUGH. ARRANGE PEPPERONI OVER THE SAUCE. SPRINKLE HEAVILY WITH CHEESE. ARRANGE VEGETABLES ON TOP. SPRINKLE LIGHTLY WITH TOMATO SAUCE. BAKE FOR 30-35 MINUTES, OR UNTIL CRUST IS GOLDEN, OR UNTIL CHEESE IS BUBBLY. MAKES 3 11 INCH PIZZAS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIZZA DOUGH 1 PACKAGE ACTIVE DRY YEAST 1 CUP WARM WATER (105 TO 115 DEGREES) 1 TEASPOON SUGAR 1 TEASPOON SALT 2 TABLESPOONS VEGETABLE OIL 2 1/2 CUPS ALL-PURPOSE WHOLE WHEAT FLOUR DISSOLVE YEAST IN WARM WATER. STIR IN REMAINING INGREDIENTS; BEAT VIGOROUSLY 20 STROKES. LET REST ABOUT 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIZZA MELTS (04-01-93) (1:36) IBM 1 CUP SHREDDED MOZZARELLA CHEESE 1 CUP SHREDDED CHEDDAR CHEESE 1/2 CUP FINELY CHOPPED PEPPERONI 1/2 CUP MAYONNAISE 2 TABLESPOONS CHOPPED GREEN ONION 1 TABLESPOON GRATED PARMESAN CHEESE DASH CRUSHED CHILLIES 4 ENGLISH MUFFINS, SPLIT AND TOASTED IN MEDIUM BOWL COMBINE, MOZZARELLA CHEESE, CHEDDAR CHEESE, PEPPERONI, MAYONNAISE, ONION, PARMESAN CHEESE AND CHILLIES. PLACE 4 TOASTED ENGLISH MUFFIN HALVES ON PAPER TOWEL LINED PLATE. SPREAD 1/4 CUP CHEESE MIXTURE ON EACH HALF. MICROWAVE AT 50% FOR 2 TO 2 1/2 MINUTES, OR UNTIL CHEESE MELTS. REPEAT WITH 4 REMAINING MUFFIN HALVES AND CHEESE MIXTURE. MAKES 8 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIZZA ON A BUN (11-18-92) (3:07) IBM 1/2 6 OUNCE CAN TOMATO PASTE 1 1/2 TEASPOONS SALAD OIL 1/2 TEASPOON SUGAR 1/4 TEASPOON DRY OREGANO LEAVES 3 FRANKFURTER BUNS, SPLIT AND SEPARATED 1/2 8 OUNCE PACKAGE MOZZARELLA CHEESE, SHREDDED ABOUT 25 MINUTES BEFORE SERVING: PREHEAT OVEN TO 375 DEGREES. IN BOWL, COMBINE TOMATO PASTE, OIL, SUGAR, OREGANO AND 1 TABLESPOON WATER. SPREAD TOMATO PASTE MIXTURE OVER EACH BUN HALF; SPRINKLE WITH MOZZARELLA CHEESE. PLACE PIZZA BUNS ON COOKIE SHEET. BAKE ABOUT 15 MINUTES OR UNTIL TOPPING IS HOT AND CHEESE IS MELTED. MAKES 3 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POPCORN POPS 4 QUARTS POPPED CORN (2/3 CUP UNPOPPED) 1 CUP PEANUTS 1 CUP LIGHT MOLASSES 1 CUP GRANULATED SUGAR 1 TEASPOON SALT COMBINE POPPED CORN AND PEANUTS IN LARGE BOWL OR PAN. IN 2 QUART SAUCEPAN, COMBINE MOLASSES, SUGAR, AND SALT; COOK OVER MEDIUM HEAT TO HARD BALL STAGE (260 DEGREES). POUR SYRUP SLOWLY OVER POPPED CORN AND NUTS, STIRRING UNTIL MIXTURE IS WELL COATED. PRESS INTO 5 OUNCE COLD DRINK CUPS. INSERT A WOODEN SKEWER IN EACH; LET COOL. PUSH ON BOTTOMS OF CUPS TO REMOVE. MAKES 16. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTAGE ST. GERMAIN (11-15-93) (23:29) 1 1/2 LBS DRIED PEAS, SOAKED OVERNIGHT 3 QT CHICKEN BROTH 4 T BUTTER 4 CARROTS, PEELED AND GRATED 2 ONIONS, GRATED 1 LARGE LEEK, CHOPPED FINE 5 LETTUCE LEAVES, CHOPPED FINE 2 TSP SUGAR 1/2 TSP SALT 2 C FRESH GREEN PEAS, COOKED 3/4 C CREAM 3/4 C MILK 1 T BUTTER SOUR CREAM OR SHERRY (OPT) PLACE DRAINED, DRIED PEAS IN SOUP KETTLE. ADD CHICKEN BROTH; BRING TO A BOIL; SIMMER ON LOW FOR 10 MINUTES. SKIM FROTH FROM TOP OF SOUP. MELT BUTTER IN SKILLET; SAUTE CARROTS AND ONIONS UNTIL ONIONS ARE GOLDEN; ADD LEEKS AND LETTUCE; SIMMER ON LOW FOR 10 MINUTES. STIR VEGETABLE MIXTURE INTO SOUP; ADD SUGAR AND SALT. SIMMER UNTIL SPLIT PEAS ARE TENDER, ABOUT 2 HOURS. PUT FRESH PEAS THROUGH A SIEVE. FORCE SOUP MIXTURE THROUGH A SIEVE, ALSO. RETURN THIS COMBINED MIXTURE TO THE KETTLE. STIR IN CREAM AND MILK. HEAT JUST TO BOILING; STIRRING OCCASSIONALLY TO PREVENT SCORCHING. JUST BEFORE SERVING, ADD BUTTER. GARNISH WITH A DOLLOP OF SOUR CREAM, A DASH OF SHERRY, OR BOTH. ELEGANT! SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRAIRIE OYSTERS "CALVES ' FRIES" (10/20/94) (23:55) CALVES TESTICLES 1 PAIL SALTED WATER 1 EGG BEATEN 1/4 CUP MILK CRACKER CRUMBS FAT FOR FRYING SALT AND PEPPER AFTER THE TESTICLES HAVE BEEN REMOVED, SOAK THEM IN A PAIL OF SALTED WATER. FOR A 4 GALLON PAIL OF WATER, USE 1 CUP OF SALT. BEFORE COOKING, REMOVE ANY EXCESS TUBING AND CONNECTIVE TISSUE AND RINSE WITH CLEAN WATER. COMBINE THE EGG AND MILK. DIP THE TESTICLES IN THE EGG-MILK MIXTURE THEN ROLL IN THE CRACKER CRUMBS. MELT THE FAT TO GIVE 1/2 INCH OF HOT FAT, IN A HEAVY PAN. FRY UNTIL THE OUTSIDE IS CRISP AND THE INSIDE IS TENDER. SERVE HOT FROM THE PAN WITH SALT AND PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PRALINE PECAN CRUNCH (11-13-92) (6:28) 1 (16 OUNCE) PACKAGE OAT SQUARES 2 CUPS PECAN PIECES 1/2 LIGHT CORN SYRUP 1/2 CUP FIRMLY PACKED BROWN SUGAR 1/4 CUP MARGARINE 1 TEASPOON VANILLA 1/2 TEASPOON BAKING SODA HEAT OVEN TO 250 DEGREES. COMBINE CEREAL AND PECANS IN 13 X 9 INCH PAN; SET ASIDE. COMBINE CORN SYRUP, BROWN SUGAR AND MARGARINE IN 2 CUP MICROWAVEABLE BOWL. MICROWAVE AT HIGH 1 1/2 MINUTES; STIR. MICROWAVE AT HIGH 1/2 TO 1 1/2 MINUTES MORE OR UNTIL BOILING. STIR IN VANILLA AND BAKING SODA AND POUR OVER CEREAL MIXTURE. STIR TO COAT EVENLY. BAKE 1 HOUR, STIRRING EVERY 20 MINUTES. SPREAD ON BAKING SHEET TO COOL; BREAK INTO PIECES. MAKES 10 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRALINES (05-02-93) (21:05) SERVINGS: 12 4 C SUGAR 5 C PECANS 4 T KARO SYRUP 1 T BUTTER 1 CN CONDENSED MILK 1 T VANILLA 1 CN WATER MIX ALL INGREDIENTS EXCEPT BUTTER, VANILLA, AND PECANS. COOK ON LOW FIRE UNTIL THE MIXTURE FORMS A SOFT BALL IN COLD WATER. REMOVE FROM FIRE. ADD BUTTER, VANILLA, AND PECANS, AND BEAT UNTIL THE MIXTURE HOLDS ITS SHAPE. SPOON ONTO BUTTERED WAX PAPER (ADD OLD NEWSPAPER UNDER YOUR WAX PAPER.) IF CANDY GETS HARD BEFORE ALL IS SPOONED OUT, ADD A LITTLE WATER, AND HEAT OVER. OR YOU CAN LET IT STAND ON LOW HEAT WHILE SPOONING OUT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRETZELS (05/14/93) (6:19) SERVINGS: 6 1 PK YEAST; ACTIVE, DRY 1 1/2 C ;WATER, WARM,110-120 DEGREES 1 T SALT 1 T SUGAR 4 C FLOUR; UNBLEACHED 1 EA EGG; LARGE, BEATEN 1 X SALT; COARSE DISSOLVE YEAST IN WARM WATER. ADD SALT AND SUGAR TO YEAST MIXTURE. BLEND IN FLOUR AND KNEAD DOUGH UNTIL SMOOTH, ABOUT 7 TO 8 MINUTES. COVER AND LET DOUGH RISE UNTIL DOUBLE IN BULK. PUNCH DOWN. CUT DOUGH INTO SMALL PIECES AND ROLL INTO ROPES. TWIST ROPES INTO PRETZEL SHAPES AND PLACE ON GREASED COOKIE SHEET. USING A PASTRY BRUSH, BRUSH PRETZELS WITH EGG AND SPRINKLE WITH COARSE SALT. ALLOW PRETZELS TO RISE UNTIL ALMOST DOUBLE IN BULK. BAKE AT 425 DEGREES F. FOR 10 TO 15 MINUTES OR UNTIL BROWNED. BEST IF EATEN IMMEDIATELY. IF NOT, STORE IN AIRTIGHT CONTAINER. MAKES 12 6-INCH PRETZELS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRETZEL CRUMB CRUST (04-01-93) (2:10) IBM 1/2 CUP BUTTER OR MARGARINE 1 1/4 CUPS FINELY CRUSHED PRETZELS 3 TABLESPOONS SUGAR PLACE BUTTER IN 9 INCH PIE PLATE. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL BUTTER MELTS. STIR IN CRUMBS AND SUGAR. PRESS MIXTURE FIRMLY AGAINST BOTTOM AND SIDES OF PIE PLATE. MICROWAVE AT HIGH FOR 1 1/2 MINUTES. COOL COMPLETELY BEFORE FILLING. MAKES ONE 9 INCH CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUFFY CHEESY SLICES 5 SLICES BREAD 2 CUPS SHREDDED CHEDDAR OR MOZZARELLA CHEESE (ABOUT 8 OUNCES) 1 EGG, SLIGHTLY BEATEN 1/2 TEASPOON DRY MUSTARD 1/2 TEASPOON SALT SET OVEN CONTROL TO BROIL AND OR 550 DEGREES BROIL BREAD 5 INCHES FROM HEAT UNTIL GOLDEN BROWN ON 1 SIDE; TURN. BLEND CHEESE, EGG, MUSTARD AND SALT; SPREAD OVER UNTOASTED SIDES OF BREAD. BROIL UNTIL CHEESE BUBBLES. 5 OPEN FACE SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUESADILLAS SERVES 4 13 X 9 INCH GLASS BAKING DISH 4 FLOUR TORTILLAS 1 CUP SHREDDED CHEDDAR OR JACK CHEESE 4 TEASPOONS DICED ONION 4 TEASPOONS DICED CHILIES 1 SMALL TOMATO DICED PLACE AN EVEN AMOUNT OF CHEESE, ONION, CHILI AND TOMATO ONTO EACH TORTILLA. FOLD TORTILLA OVER ONCE. PLACE IN BAKING DISH AND COOK ON BAKE (6) FOR 4 MINUTES OR UNTIL CHEESE IS MELTED. SERVE HOT -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK CHEDDAR BAKE (12-28-92) (1:44) MSB 8 OUNCES SMALL SHELL PASTA 2 TABLESPOONS BUTTER 2 TABLESPOONS FLOUR 1 1/4 CUPS MILK 2 1/2 CUPS GRATED CHEDDAR CHEESE, DIVIDED 2 OUNCES HAM, CUT IN THIN STRIPS (OR CHUNKS) 1/2 CUP CHOPPED SCALLIONS SALT AND FRESHLY GROUND PEPPER TO TASTE COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN; SET ASIDE. HEAT OVEN TO 350 DEGREES. IN SMALL SAUCEPAN MELT BUTTER OVER MEDIUM HEAT; ADD FLOUR. COOK, STIRRING, 2 MINUTES. ADD MILK AND COOK, STIRRING, UNTIL THICKENED. ADD 1 CUP CHEESE. COMBINE CHEESE SAUCE WITH SHELLS, 1 CUP CHEESE, HAM, SCALLIONS AND SEASONINGS. PLACE MIXTURE IN ONE LARGE OVENPROOF CASSEROLE OR A FEW SMALLER ONES. TOP WITH REMAINING CHEESE. BAKE UNTIL BROWNED AND BUBBLY, ABOUT 10 MINUTES. SERVE. MAKES 2 TO 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK TWO CHEESE PIZZA SNACKS (01/09/94) (0:43) MAKES 20 SNACKS 1 CAN REFRIGERATES BISCUITS 1/4 CUP GRATED PARMESAN CHEESE 1 1/2 CUPS SPAGHETTI OR PIZZA SAUCE 1 CUP ASSORTED TOPPINGS (PEPPERONI, PEPPERS, ONIONS, ETC.) 1 1/2 CUPS SHREDDED MOZZARELLA CHEESE HEAT OVEN TO 400 DEGREES. SEPARATE BISCUITS. DIVIDE EACH BISCUIT IN HALF CROSSWISE FOR A THIN, CRISP CRUST. ON AN UNGREASED BAKING SHEET, FLATTEN EACH BISCUIT AND CRIMP THE EDGE TO FORM A SMALL RIDGE FOR THE CRUST. SPRINKLE PARMESAN CHEESE OVER EACH BISCUIT. SPREAD SAUCE AND TOPPINGS OVER PARMESAN CHEES