30 June 2007

FUDGY OATMEAL COOKIES

FUDGY OATMEAL COOKIES

2 c. sugar1/2 c. milk1 stick butter3 tbsp. cocoa1/4 tsp. salt1 tsp. vanilla1/2 c. peanut butter3 c. quick cooking oats
Combine sugar, milk, butter and cocoa. Bring to a full boil for one minute exactly. Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by teaspoon on wax paper. Will become firm in 15 to 20 minutes. Makes about 4 dozen.

$500.00 Fudge

Title: $500.00 FudgeYield: 1Ingredients:
4 1/2 cups Sugar 1 large Can evaporated milk 1 cup Butter 18 ounces Chocolate Chips 3 tablespoons Vanilla Dash salt
Cook sugar and canned milk to rolling boil for 6 minutes; Stirringconstantly. Use large stainless steel pot; remove from heat. Add butter,chocolate chips, vanilla, and dash of saltStit until mixed. Pour into buttered pan. Let stand 6 hours beforecutting. Will keep a long time in cookie tin or a sealed container in acool place.* The original recipe calls for 1/2 lb butter, but I find that the butter"pools" on top of the finished fudge. I only use 12 T of butter and myfudge turns out fine!From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Wacky Cake #2

Title: Wacky Cake #2Yield: 12Ingredients:
1 1/2 cups Cake Flour 1 cup Sugar 3 tablespoons Cocoa (unsweetened like Hershey's) 1 teaspoon Baking soda 1/2 teaspoons Salt 6 tablespoons Applesauce 1 tablespoon White vinegar 1 teaspoon Vanilla 1 cup Cold water Date: Mon, 26 Feb 1996 11:12:32 +0000
From: "PK Placko" This is the most delicious (and easiest!) chocolate cake -- that I havebeen making for decades. Its only sin was oil which has been replacedsuccessfully with applesauce.Sift dry ingredients into a large bowl. Add liquids, covering with water.Mix thoroughly, and pour into 8 inch square pan sprayed with Pam. Bake at350 degrees for 25 to 30 minutes. Frost with your favorite whitefrosting.**NOTE: If you aren't fussy, you can make this as a "snack cake", mixing,baking and serving from the same pan. No need to spray with Pam.**My mother always used the traditional butter cream frosting on this cake.Anyone have an outstanding white frosting recipe?FATFREE DIGEST V96 #56From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM RecipeArchive, http://www.erols.com/hosey.

Banana Brittle Sundaes

Title: Banana Brittle SundaesYield: 8Ingredients:
4 ounces Peanut brittle 4 Firm bananas 2/3 cups Packed brown sugar 1/4 cups Butter 2 tablespoons Each lemon juice and dark rum 4 cups Vanilla ice cream
In blender or food processor, coarsely chop peanut brittle. Cut bananas inhalf crosswise, then lengthwise.In large skillet, combine sugar, butter, lemon juice, rum and 2 tbsp.water; bring to boil over medium heat. Add bananas, gently turning to coat.Reduce heat and simmer, spooning sauce over bananas, for 2 to 3 minutes oruntil heated through but still firm.Spoon ice cream into chilled bowls; top with banana mixture. Sprinkle withpeanut brittle. Makes 8 servings. Typed in MMFormat by cjhartlin@msn.comSource: Canadian Living's Best Easy CookingPosted to MM-Recipes Digest by "Cindy Hartlin" on May 25, 1998

Angel Hair Mornay

Title: Angel Hair MornayYield: 4Ingredients:
1 Packag (16 oz) angel hair pasta; capellini 1 teaspoon Oil 1 Box; (10 oz.) Birds Eye frozen Deluxe Broccoli Florets 1 Box; (10 oz.) Birds Eye frozen Cauliflower with Cheese Sauce
Pre-heat oven to 350°. Cook angel hair pasta according to packagedirections. Drain well. Combine pasta, oil and broccoli florets in 9 x 13in. baking pan. Cover with cauliflower/cheese sauce mixture; bake for 20minutes, or until heated through. Makes 4 servings. Prep Time: 10 minutesCook Time: 20 minutes Calories-214, Protein-11gm, Carbohydrate-36gm TotalFat-4gm, Cholestrol-40mg, Fiber-3gm Sodium -261 mg MC formatting bybobbi744@acd.net ICQ #12099523Recipe by: http://www.birdseye.comPosted to MC-Recipe Digest by Roberta Banghart on May14, 1998

Banana Coconut Bread

Title: Banana Coconut BreadYield: 8Ingredients:
1 cup Currants 1/2 cups Dark rum 3 cups Flour 1 teaspoon Salt 1 teaspoon Baking soda 1 teaspoon Baking powder 2 teaspoons Cinnamon 1/2 teaspoons Grated nutmeg 2/3 cups Sweetened coconut 1/2 cups Vegetable shortening 1 cup Packed brown sugar 2 Eggs; beaten lightly 1/3 cups Buttermilk 1 cup Mashed ripe banana
Date: Sat, 16 Mar 1996 07:54:43 -0500From: Wendy Lockman Heat rum and place in bowl with currants 1 hour. In separate bowl, sifttogether flour, salt, baking soda, baking powder, cinnamon, nutmeg, and 1/2cup of the coconut. In a large bowl, cream vegetable shortening and brownsugar till combined. Add eggs and beat well. Stir in buttermilk, banana andcurrant mixture. Combine well. Add flour mixture and stir till justcombined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle withremaining coconut and bake in preheated 350 F degree oven 60 to 70 minutesor till done. Makes 1 loaf.MM-RECIPES@IDISCOVER.NETMEAL-MASTER RECIPES LIST SERVERMM-RECIPES DIGEST V3 #77From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,http://www.erols.com/hosey.

Almond Crumb Chicken

Title: Almond Crumb ChickenYield: 2Ingredients:
1 ounce Blanched almonds; ground 1 tablespoon Bread crumbs; plain, dried 1 1/2 teaspoons Parmesan cheese; grated 1/8 teaspoons Salt 1/8 teaspoons Basil leaves 8 ounces Chicken cutlets; divided 1/2 1 tablespoon Skim milk 1 tablespoon Vegetable oil 2 Lemon wedges
Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combineground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutletinto milk, then into crumb mixture, coating both sides evenly; repeatprocedure with remaining cutlet, being sure to use all of milk and crumbmixture. Heat oil in skillet. Add chicken and coat, turning once, untilbrowned on both sides, 3 to 4 minutes on each side. Serve with lemonwedges. Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg.cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal.From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Basil Cherry Tomatoes #1

Title: Basil Cherry Tomatoes #1Yield: 10Ingredients:
3 pints Cherry tomatoes 3 tablespoons Butter 1 tablespoon Dried basil -or- 3 tablespoons Fresh Basil; Chopped
Rinse, stem and pat dry tomatoes. In a large skillet, melt butter overmedium heat. Add basil. Cook, stirring, for 2 minutes. Add tomatoes andcook, tossing them, for 5 minutes or heated through. Serve immediately. 10servings.NOTE: Be careful not to overcook as tomatoes will become mushy.JUNION LEAGUE OF LITTLE ROCK'S"TRADITIONS: A TASTE OF THE GOODLIFE", FROM BEN HUSSMANFrom a collection of my mother's (Judy Hosey) recipe box which containedlots of her favorite recipes, clippings, etc. Downloaded from Glen's MMRecipe Archive, http://www.erols.com/hosey.

Andy's Chocolate Eggnog Layer Pie

Title: Andy's Chocolate Eggnog Layer PieYield: 6Ingredients:
1 Envelope unflavored gelatin 1/2 cups WATER; COLD 1/3 cups Sugar 2 tablespoons Cornstarch 1/4 teaspoons Salt 2 cups Commercial eggnog 1 1/2 Squares unsweetened chocolate; melted 1 teaspoon Vanilla 1 9" pie shell; baked 1 teaspoon Rum extract 2 cups Whipping cream 1/4 cups Confectioners sugar Chocolate curls; optional
In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt.saucepan, combine the sugar, cornstarch, and salt. Gradually stir in theeggnog. Cook over med. heat, stirring constantly, until thickened. Cook for2 minutes. Remove from the heat and add the gelatin mixture, stirring untildissolved.Divide the filling in half, setting half aside to cool. Add the meltedchocolate and vanilla to half; stir well, and pour into the pie shell.Chill until set.Add rum extract to the remaining filling. Whip 1 cup of cream and fold intothe cooled mixture. Spoon over the chocolate layer and chill.Whip the remaining cream and add the confectioners sugar. Spread over thepie, or pipe from a pastry bag, and garnish with chocolate curls, ifdesired. Serves 6 to 8. Source: Aunt Bee's Mayberry CookbookBusted by Barb; Beyond Biscuit Newsletter Issue 26 bysouthernfood-admin@list.miningco.com on behalf ofRecipe by: Aunt Bee's Mayberry CookbookPosted to MC-Recipe Digest by "abprice@wf.net" on Feb 14,1998

24 June 2007

apple praline pie

Title: Apple-Praline PieYield: 1Ingredients:
1 package (15-ounce) refrigerated piecrusts or OR homemade basic pastry shell 6 Granny smith apples; peeled, cored, and sliced 1 teaspoon Grated lemon rind 1/3 cups Plus 3 tablespoons light corn syrup; divided 1/4 cups Plus 1 tablespoon butter; melted and divided 3 tablespoons Sugar 1/4 cups All-purpose flour; divided 1 teaspoon Apple pie spice 1/2 cups Firmly packed light brown sugar 1/3 cups Chopped pecans or walnuts
Fit 1 piecrust into a 9-inch pieplate according to package directions.Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.Combine1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2tablespoons flour, and apple pie spice. Pour over apple slices.Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter,remaining 2 tablespoons flour, brown sugar, and pecans. Spoon 1/3 cupmixture over apple slices.Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using acookie cutter. Reserve cutouts. Place piecrust over filling; fold edgesunder, and crimp. Brush cutouts with water, and attach to top of pie. Placeon a baking sheet.Bake at 425° for 25 minutes; remove from oven, and dollop with remainingbrown sugar mixture. Reduce heat to 350°, and bake 10 more minutes. Coolcompletely. Makes 1 (9-inch) pie.

buffalo chicken lasagna

Buffalo Chicken Lasagna 12 Whole Wheat Lasagna Noodles, uncooked 1 lb. Skinless Chicken Breast, cubed 3 Cups Hunt’s Four Cheese Spaghetti Sauce 1 Cup Very Mild Buffalo Wing Sauce 1 1/2 Cups Water 15 oz. Nonfat Ricotta Cheese 1/2 Cup Egg Substitute 9 Slices 2% Pepperjack Cheese Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

chicken taco soup

Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts**
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
--------------------------------------------------------------------------------
DIRECTIONS: Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired.
**One thing I do is pick up one of those roasted chickens from the deli then just cut the meat off that. It's easy and it gives it some extra flavor.

taco soup

Title: Taco Soup3 lb Ground Beef1 lg Chopped Onion; Sauté1 pk Hidden Valley Ranch Dry Mix; (Buttermilk)1 pk Dry Taco Seasoning1 cn Hominy Or Corn1 cn Pinto Beans1 cn Kidney Beans1 cn Rotel Tomatoes2 cn Stewed TomatoesBrown and drain meat. Add remaining ingredientsSimmer for at least 20 minutes.
Title: Taco Soup1 lb Ground Beef1 Onion; Chopped1 cn (16 Oz.) Chilies Beans; Undrained1 cn (15 Oz.) Kidney Beans Undrained1 cn (15 Oz.) Whole Kernel Corn; Undrained1 cn (8 Oz.) Tomato Sauce2 c Water2 cn (14 Oz.) Peeled And Diced Tomatoes1 cn (4 Oz.) Diced Green Chilies1 pk (1.25 Oz) Taco SeasoningBrown ground beef and onions till doneDrain. Then add the beef mixture to all the other ingredientsPut in crock-pot. Mix to blend. Cook on low for 8 hours. Serve with corn chips, shredded cheese, and sour cream.

Outback Steakhouse Outback Special (steak seasoning)

Outback Steakhouse Outback Special
2 sirloin steaks, well trimmed, boneless, 1 1/4 inch thick
Spice Rub
1 tablespoon Old Bay Seasoning
1 tablespoon light brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
Heat an outdoor grill, stovetop grill pan, or broiler.
Mix Spice Rub ingredients; rub on both sides of steak.
Grill or broil 5 minutes on each side for medium-rare. Remove to plates; let rest 5 minutes before serving.

18 June 2007

Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

Title: Badam Diyea Mangsha (Beef in Rich Cashew Sauce)Yield: 5Ingredients:
4 tablespoons Vegetable oil 3/4 pounds Potatoes (not Idaho baking) peeled and cut into 2-in cubes 1 Bay leaf 1 Whole dried red chili 5 Whole cardamom pods 2 Inch cinnamon stick 2 Whole cloves 2 cups Finely chopped onion 2 tablespoons Peeled, minced fresh ginger 1 tablespoon Minced garlic 1 teaspoon Seeded, chopped fresh green chile (or to taste) 1/2 teaspoons Turmeric 2 teaspoons Ground cumin 1/4 teaspoons Sugar 2 pounds Beef filet mignon, boneless sirloin, boned T-Bone steak New York Strip, or round steak, or lamb leg or shoulder steak, cut into 2x2x1inch cubes 1/2 cups Water 2 tablespoons Plain yogurt 1 tablespoon Raw cashews or almonds, ground in a blender to a coarse powder 1/2 teaspoons Salt 1/2 teaspoons Garam masala Mild onion rings (garnish)
1. Heat 2tb oil in a pan over medium heat. Fry the potatoes until they turnmedium brown, 6 to 7 minutes. Remove with a slotted spoon and set aside.(Omit this step for a lower-fat dish.)2. Add 2 tablespoons oil to the pan and heat over medium low heat. Fry bayleaf, red chili, cardamom, cinnamon, and cloves for a few seconds. Addonion and fry until richly browned but not burnt, 18 to 20 minutes,stirring constantly.3. Stir in ginger, garlic, green chili, turmeric, cumin, and sugar. Addmeat and water. Lower the heat and simmer, covered, 30 minutes. Add thepotatoes and simmer, covered, until both meat and potatoes are tender,about 30 more minutes. Turn heat very low. Blend in yogurt, nuts, and saltand remove from heat. (Prolonged heating will curdle the sauce, detractingfrom its appearance and texture.) Stir in garam masala. Decorate with onionrings and cilantro.From The Flavors of India, by Bharti KirchnerFile ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

12 June 2007

Veggie Ranch Pizza

Veggie Ranch Pizza
SUBMITTED BY: Darlene"Delicious and loaded with fresh veggies, this is pizza for people who want a change from tomato sauce. Use any fresh veggies and any pizza crust. Use light dressing and reduced-fat cheese for an even more healthful meal."

Original recipe yield:10 servings
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
US
METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 unbaked pizza crust
1 1/2 cups Ranch-style salad dressing
2 cups shredded Cheddar cheese
1/2 cup shredded carrots
1/2 cup chopped cauliflower
1/2 cup chopped fresh broccoli
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup sliced fresh mushrooms
1 pound mozzarella cheese, shredded
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a pizza pan or baking sheet, and spread dressing evenly over the top. Sprinkle with Cheddar cheese, followed by carrots, cauliflower, broccoli, onion, red pepper, and mushrooms. Top with mozzarella cheese.
Bake in preheated oven for 15 to 20 minutes, until vegetables are tender, and cheese is melted and lightly browned.

Annie Mae Jones' Old-Fashioned Fried Chicken

Title: Annie Mae Jones' Old-Fashioned Fried ChickenYield: 8Ingredients:
2 Chickens,small* 1 1/2 cups Flour 1 teaspoon Salt 1/4 teaspoons Mustard,dry 1/4 teaspoons Pepper 2 cups Lard 2 tablespoons Butter 1 tablespoon Flour 3/4 cups Chicken stock 1/4 cups Light cream Salt Pepper
* - cut each into 8 pieces, backbone removed (save liver and gizzard foranother use).1. Wash each piece of chicken under cold running water. Pat dry with papertoweling.2. Place flour, salt, mustard, and pepper in a large paper bag. Twistclosed and shake to blend ingredients. Drop the chicken pieces into the baga few at a time and shake the bag vigorously until each piece is thoroughlycoated. Remove the chicken pieces from the bag and shake off excess flour -there will be plenty of it. Then lay them side by side on waxed paper andplace them near the stove so that you can get to them easily when you startfrying.3. Preheat oven to warm and in it place a large baking dish lined withpaper toweling.4. Heat the lard in a heavy 10-12" skillet. The fat should fill the pan toa depth of about 2 inches. Add more lard if necessary.5. Place over moderate heat and when the fat is hot but not smoking, beginfrying chicken. Put in the thigh and legs first and cover the pan at once.Let the chicken fry over moderate heat, lifting the cover occasionally tocheck the process, and when deep brown turn - with a wooden spoon, so youdon't pierce the skin. Cover and brown the other side. As each piece iscooked, remove it, place it in the warm oven, and put an uncooked piece inits place.6. Cook all of the chicken in the same way. Just remember that the whitemeat will take a little less time to cook than the dark pieces.7. Leave the chicken in the oven while preparing the gravy.*** CHICKEN GRAVY ***1. Pour the frying fat from the pan, replace it with the butter, melt, thenstir in the flour. When bubbly, stir in the stock and cream, and cook untilsauce thickens. Season with salt and pepper.2. Serve the sauce separately to spoon over the chicken pieces at thetable.