Standard Jet DBnb` Ugr@?~1y0̝cßFNxk7Ԝ8(&`{6 ߱dC1?3y[l%|*|!!f_Љ$g'DeFx -bT4.0dv Y S  Y   Y Y  Y Y  Y  DY  Y   Y  Y  Y  Y  Y 2Y  Y   Y  Y ConnectDatabaseDateCreateDateUpdate FlagsForeignNameIdLvLvExtraLvModule LvPropName OwnerParentIdRmtInfoLongRmtInfoShortTypeYYIdParentIdName        OYS Y Y Y  Y 2ACMFInheritableObjectIdSID  AtYObjectId YSY  Y Y Y  Y  Y Y  Y AttributeExpressionFlagLvExtra Name1 Name2ObjectId Order Y"ObjectIdAttribute -YSY Y Y  Y  Y  Y  Y  Y ccolumn grbiticolumnszColumnszObject$szReferencedColumn$szReferencedObjectszRelationship   YYYszObject$szReferencedObjectszRelationshipYv1b N  : k & W  C t/ @@\  @OJmJLJkQkiQ^JmYdbkWYfkmJL^Qk`kvkJMQk`kvkdL[QMmk`kvkhoQiYQk`kvkiQ^JmYdbkWYfkiQMYfQk`kvkOL  @~  @ @           d k f SQ.@Q.@Recipes*&@<<<0000000. @nP.@nP.@MSysRelationships+DDDDDDDDDDB nP.@nP.@MSysQueries+88888888886 nP.@nP.@MSysACEs+22222222220 nP.@nP.@MSysObjects+88888888886 nP.@nP.@MSysDb*.........., nP.@nP.@Relationships+<<<<<<<<<<: nP.@nP.@Databases+44444444442 nP.@nP.@Tables+.........., x{hUB/  W  C t/ nP.@nP.@MSysRelationships+DDDDDDDDDDB nP.@nP.@MSysQueries+88888888886 nP.@nP.@MSysACEs+22222222220 nP.@nP.@MSysObjects+8888+ * + + + + + + * * * + * + * * * * Y`5 1N Y  - Y  Y YrName AuthorIngredientsInstructionsHv1b P] @HD$  LVAL N Y NameQ.@Q.@Recipes*0000000000. nP.@nP.@MSysRelationships+DDDDDDDDDDMR2RAllowZeroLengthRequiredDefaultValue&Name  @ Author   Unknown4Ingredients  6Instructions MR2RAllowZeroLengthRequiredDefaultValue&Name  @ Author   Unknown4Ingredients  6Instructions  NLVALH Z Zv pf "L\x 1 T Margarine Or Butter 1 each Onion; Thinly Sliced 4 oz Mushrooms; 1 can, * 1/2 t Worcestershire Sauce 1/8 t Pepper 3 T Shortening 1 cup Sugar 1 1/2 cup Flour 1 t Baking soda 1/4 cup Milk, sour 1/2 cup Sugar 3 cup Pineapple Juice 1/2 cup Lime Juice 1 quart Sparkling Water; Chilled 1 cup Butter, softened 1 cup Powdered sugar 2 cup Sifted flour 1 cup Ground nuts 1 t Vanilla 16 each Dried red chili pods 1 each Hot Water 2 each Cloves garlic 1 each Salt to taste 4 lb Chicken wings 4 tbl Butter 1 tbl White vinegar 2 tbl Frank's Red Hot Sauce 3/4 cup Miracle Whip Salad Dressing 1 cup corn flake crumbs 1/2 cup Kraft Grated Parmesan Cheese 1 x salt and pepper 3 lb chicken; cut up & skinned/ 2 1/2 cup all purpose flour 1 T baking powder 1/2 t salt 3/4 cup shortening 1 cup milk or buttermilk 10 each Slices stale bread 3 each Eggs, beaten 2 cup Sugar 1/2 cup Oleo 1 cup Raisins 1 cup Pecan pieces 1 cup Fruit cocktail; w/juice 1 cup Pet milk (12 oz) 1 cup Water 2 T Vanilla butternut flavouring 1 each Round steak, tenderized 1 each Egg 1 x Crackers, saltine crushed 1 x Oil 1/4 cup Milk 1 cup Mayonnaise 3 each Tabasco sauce (drops) 1 T Worcestershire sauce 1/4 t Garlic salt 1 each Onion (chopped) 8 oz Cheddar cheese (cubed) 5 oz Shrimp (drained 1 cup Crab 1/2 cup Tomato Sauce 1/4 cup Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 each English Muffins 8 oz Cream cheese 1/2 t Salt 1/2 T Garlic 1 x Fresh ground pepper (dash) 7 oz Clams; drained and minced 1/4 cup Clam broth 1 1/2 t Worcestershire 2 t Lemon juice X LVAL v D t tShell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside untill all are browned. Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, stickinadd apples to sauce . serve colderMix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. 6Combine all ingredients and heat until sugar is dissolved and bubbly. 1Place all ingredients in blender and blend until smooth. Served chilled. Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies D  G 2 X d  ;kC/SCA1Brisket of Beef with Sauerkraut and Dumplingspenndutch:beef:R@"@!z\Gingered Chinese Noodle Soupsoup:main dish:oriental:@"H@!vj:Chinese Barbeque Sauceoriental:sauce:bar-b-q:,@@th\.Chile Relleno Casserolecasserole:main dish:mexican:chile:@@!t0Pinapple Limeadebeverage:mexican:@ j@\PD"Citrus Barbecue Saucesauce:vegetable:fruit:mexican:bar-b-q:R@@x,Mexican Wedding Cookiesmexican:cookie:@ D@fZN0Red Chili Saucemexican:sauce:@ @ TH< Tropical chickenlow-cal:chicken:main dish:Z@@nbV"Sweet & sour chickenchicken:crockpot:main dish: @@6@Cxl`*Snow Peas With Mushroomsside dish:chinese:vegetable: @`@vj2Sauteed scallops on red pepper saucemain dish:party:seafood:@@zJPumpkin Marble Cheesecakecake:dessert:cheesecake:,@D@|pd4Pie Crustpie:dessert:american:x@@VJ>Orange sangriabeverage:party:fruit:&@@`THMushroom Pasta 1pasta:vegetable:@@ZNB"Mashed potato casserolevegetable:side dish:~@@pdX0Buffalo Wingsbeef:chicken:appetizer:@@bVJKaesekuchen cheesecakecake:dessert:german:@@nbV.Beer batter TurkeyPoultry:@L@NB6&main dish:beef:jewish:holiday:Sadie's Brisket of Beef4@.@xl>Lemon layer cakecake:frosting:@@VJ>"Texas Tuna Burgersseafood:@@NB6&Pepper Steak W/Onionschinese:beef:main dish:@@rfZ,crisp chicken bakechicken:Z@@NB6&Basic Biscuitsbread:party: @@NB6Bread Puddingethnic:dessert:@@RF:Chicken Fried Steak No. 3main dish:beef:american:@^@|pd4Paella (Spanish Chicken, Seafood Casserole)casserole:fish:seafood:main dish:chicken:@ @ XShrimp Dipdip:appetizer:@@J>2BBQ Crab Sandwichcheese:main dish:sandwiche:seafood:vegetable:2@@~$Clam Dipappetizer:dip:shellfish:@@ZNBLVAL j. Preheat oven to 350 2. Brush chicken with salad dressing: coat with combined crumbs and cheese. Sprinke with salt and pepper 3. Place in 13 x 9 baking dish 4. Bake 1 hour or until tender. Makes 3 to 4 servings Nathalie Dupree's Matter of Taste Cookbook and they are really good and easy too! Preheat oven to 450 to 500 degrees. Sift 2 cups of flour with the baking powder and salt in a bowl. Cut in the shortening with a pastry blender or fork, or work in with your fingers. Add the milk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into extra flour. Then roll or pat into a biscuit shape. Place the biscuits, slightly touching, on a lightly greased baking sheet. Bake until golden brown 8 to 10 min. Makes 12-18 biscuits. 8Put everything in a large bowl and mix it up. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. 6 Cut steak into serving size pieces. -Beat an egg and dip pieces into egg. -Crush saltine crackers to a fine mixture and dip egg covered meat into it. -Pan fry in a small amount of oil at medium. heat until golden brown. -Then turn on other side and do the same. ~After second side is done browning, reduce heat to low and cover for about 20 min. -Before removing from pan increase heat and remove lid (To help reduce moisture) for a few minutes. -All done, then pepper to taste. No salt needed it's already in the crackers. Enjoy! $LVAL < JTD1/4 cup Salad Oil 2 T Soy Sauce 1/4 cup Bourbon, Sherry, Or Wine 1 t Garlic Powder 1 x Freshly Ground Pepper 1 each Crisco 3 each Flour 1 each Warm water 1 pkg Cream cheese (3 oz) 1 t Garlic salt 1/4 t Pepper 1/2 cup Sour cream 3 lb Potatoes; bakers 2 T Butter or margarine 1 x Paprika 1 x Parsley 8 7/8 oz Margarine 7 oz Sugar 4 x Eggs 2 each Vanillapudding 1 pinch Backingpwd. 35 1/4 oz Quark or creamcheese(1000 g 5 drop Lemonextract 1 1/2 cup Flour; all purpose 2 t Baking powder 1/2 t Salt 1 dash Pepper 3/4 cup Beer; can be flat 2 1/2 cup Turkey; cooked/cut large pcs 1 cup Oil for frying 1 each Sm Apple; peeld/cored /slice 1 x Ingred. for sauce 1/4 cup Cranberry sauce; jellied 1 T Honey 3 each large onions* 8 each whole allspice 1 x salt and pepper 1 x garlic powder 1 x Hungarian paprika 6 lb brisket; 1st cut 2 1/2 cup Cake flour; sifted 2 t Baking Powder 1/4 t salt 1 tbl lemon rind; grated 2/3 cup butter; or shortening 1 1/2 cup sugar 3 each eggs; unbeaten 6 tbl lemon juice 3 tbl water 11 oz Tuna; drained & flaked 2/3 cup Dry milk powder (non-fat) 12 each Saltines; crushed 1/2 cup Onion; chopped 1/2 cup Green chili peppers; chpd. 1 each Egg; beaten 1 1/2 t Oil; vegetable 2 cup Tomatoes; crushed 1 t Chili powder 2 oz Monterrey Jack cheese; shrd 1 x cornstarch 3 T soy sauce 1 x Sugar 1 x Pepper 1 lb sirloin tip; sliced 1/8 in. 1 x Oil (Peanut) 1 each onion; sliced 2 each green peppers; sliced 2 each stalks celery; sliced 1/4 cup cold water 1/2 t MSG 4 each tomatoes; cut into wedges 4 each green onions; 2" strips LVALz v G Sift flour once, measure, add baking powder and salt and sift. together three times. Add lemon rind to butter. and cream thoroughly; add sugar gradually and cream together until light and flfy. Add eggs, one at a time beating thoroughly after each. Add flour, alternately with combined lemon juice and water, a small amount at a time beating after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 20 minutes, or until done. Spread Luscious Lemon Frosting (see recipe) between layers and on top and sides of cake. In medium bowl combine tuna, milk powder, cracker crumbs, onion, chili peppers, and egg; mix well and form into 8 equal burgers. In 12 in. skillet heat oil over medium heat; add tuna burgers and cook, turning once, until lightly bowned, 2-4 minutes on each side. In measuring cup or small bowlcombine tomatoes and chili powder and pour over burgers. Cover pan, reduce heat to low, and let simmer until sauce is thoroughly heated, about 5 minutes. Transfer burgers and sauce to flameproof platter and sprinkle with cheese. Broil or until cheese is melted and lightly browned, 1-2 minutes. 1 serving=391 calories. 4 Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and pepper; add sirloin. Marinate for 10 to 15 minutes. Drain sirloin; fry in small amount of hot oil over high heat until meat loses red color. Push to outer edge of pan. Add small amount of oil; cook onion, green peppers and celery for 5 minutes. Make paste of 2 tablespoons cornstarch and water; stir in 1 teaspoon sugar, msg and salt and pepper to taste. Add to sirloin mixture; cook stirring, until sauce is clear. Add tomatoes and green onions, remove from heat. Serve. 4 LVAL G Use a 10" Springform,grease with margarine and flour.Mix all ingredients and put into Springform.Bake for 1 Hour at 375' then turn off oven and cool cake in the Oven. About the vanillapudding.I always get the german packages which each package is enough for 1 Q of Milk.Which ever size pkg. of vanillapudding that would be in american. In small bowl mix well the flour, baking powder, salt and pepper. Stir in beer until smooth. In large skillet heat oil. Dip turkey and apples in batter to coat evenly. Separate pieces, then fry a few at a time in hot oil until golden brown. Drain on paper towels. Serve hot with Cranberry Honey Dipping Sauce. Per serving without sauce: 372 cal, 29 g pro, 23 g car, 16 g fat, 16 mg chol, 537 mg sod Cranberry-Honey Dipping Sauce: In small bowl beat until smooth, jellied cranberry sauce and honey. Makes about 1/3 cup serving. 6*Sliced paper thin (3 is not a typo) >>> The following is my favorite brisket recipe and it really does come from my Aunt Sadie's kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika. Place brisket on top of onions, then other half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours. Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice. NOTE: Best when made one day in advance. Aunt Sadie almost always served this with savory noodle kugel. I also serve it with roasted, boiled or mashed potatoes. Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil. Spray pan and inside of lid with Pam. tLVALD * G 2 X d Place flour & salt in the workbowl of a food processor. Add eggs, 2 tbs. water, and the oil. Process until dough begins to form a ball. Remove dough and wrap securely in plastic wrap. Let the wrapped dough rest 10 min. at room temp. (Be sure to refrigerate, if not intending to use in the next 2 hrs. For best results, pasta should be used within 24 hrs.) When rested, divide into four portions and knead each through a pasta machine about 4 times, or until smooth and elastic. Roll out the portions of kneaded dough to 1/16-in. thickness. Cut into 1/4 in. strips. Bring a large pot of salted water to boil. Meanwhile, melt the butter in a heavy saucepan. Add the shallot and sliced mushrooms and saute until golden. Add the port and stir to deglaze pan. Add Chicken Stock and cream and reduce until thickened. 6 In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream; set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until smooth. Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until the next day. Bake, covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated); uncover and bake for 10 minutes more or until top is golden brown. Garnish with parsley sprigs, if desired. 6Fry wings in oil until crisp and brown. Drain. Melt the butter in a saucepan and add 1 to 5 tablespoons of the hot sauce and the tablespoon of white vinegar. Put wings in large bowl and spoon sauce over and stir well. Spread out on cookie sheet and bake at 375 degrees for 10 minutes. Adjust the hotness of the wings by the amount of hot sauce. If Frank's Hot Sauce is not available, any red hot sauce will do. Serve with Blue Cheese dressing and celery. 6LVAL&  1 each Carrot; cut in pieces 1 each Green pepper; cut in pieces 1 each Med Onion; quartered 2 T Tapioca; quick-cooking 4 each Chicken breasts; boned, cut 8 oz Pineapple chunks; canned un 1/3 cup Dark brown sugar; firmly pa 1/3 cup Red wine vinegar 1 T Soy sauce 1 t Chicken bouillon; instant g 1/2 t Garlic powder 2 T Ginger-root; fresh, minced 1 t Dried cilantro or 10 leaves 1 x Fresh cilantro (i prefer fre 1 x Rice; hot cooked 1 lb Snow peas 1 cup Mushrooms-sliced 2 T Sesame oil 1 x ****seasonings**** 2 T Sherry 1 t Sugar 1 t Soy sauce 1 x Red pepper sauce: 1 each Sm Garlic; clove peeled and 1 each Lg Red bell pepper; peeled, 1 T Yogurt ; non-fat plain yogu 1 cup Yogurt; non-fat plain yogur 1/4 cup Coriander; torn (cilantro) 1 x Black pepper; to taste 1 T Olive oil ; fruity 1 x Scallops 1 x Pam 1 t Olive oil 1 lb Sea scallops ; patted dry 2 T Dry vermouth 2 T Lemon juice 1 x Coriander leaves, for garnish 1 1/2 cup Gingersnap crumbs 1/2 cup Finely chopped pecans 1/3 cup Margarine, melted 16 oz Cream cheese, softened 3/4 cup Sugar 1 t Vanilla 3 each Eggs 1 cup Canned pumpkin 3/4 t Cinnamon 1/4 t Ground nutmeg 1 each Med Orange 1/4 cup Sugar 2 cup Orange juice; freshly squee 1 each Dry red wine 1/2 cup Cointreau; (or other orange 3 1/2 cup Flour 1 each Pinch of salt 4 each Eggs 2 T Oil 1 T Butter; unsalted 1 each Shallot, minced 1/4 lb Mushrooms, fresh shiitake sl 1/4 lb Mushrooms, fresh oyster slic 2 T Wine, port 1/2 cup Whipping cream 1 x Salt & freshly ground black 1/2 cup Chicken stock (part 2) PLVALt d G 2 X d Place flour & salt in the workbowl of a food processor. Add eggs, 2 tbs. water, and the oil. Process until dough begins to form a ball. Remove dough and wrap securely in plastic wrap. Let the wrapped dough rest 10 min. at room temp. (Be sure to refrigerate, if not intending to use in the next 2 hrs. For best results, pasta should be used within 24 hrs.) When rested, divide into four portions and knead each through a pasta machine about 4 times, or until smooth and elasticCombine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. A 1 crust pie takes 1/3 c crisco, 1 c flour and 1/3 c warm water a 2 crust pie takes 1/2 c crisco, 1 1/2 c flour and 1/2 c warm water. 2 pies take 1 c crisco, 3 c flour and 1 c warm water. roll out on a floured surface. Cut the orange in half. Cut 1-2 thin slices from one half, cut them into quarters, and save for garnish. With a veggie peeler, thinly cut off the thin outer peel of the other half of the orange. In a bowl, using a spoon, bruise the peel with the sugar to release the flavorful oils; then stir in the orange juice, wine, and orange-flavored liqueur. Cover and chill; after the first 15 min, remove the orange peel. Serve the Sangria in a bowl or from a pitcher, garnished with the quartered orange slices. Add ice cubes to each individual serving, if you like. LVALH  G 2 X d Place flour & salt in the workbowl of a food processor. Add eggs, 2 tbs. water, and the oil. Process until dough begins to form a ball. Remove For crockpot cooking -Put vegs.in bottomof crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs.Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger. Connie: Hope you'll enjoy this. Heat the wok and add the oil. When it begins to smoke, add snow peas and mushrooms. Stir fry 2 minutes, then add seasonings. Stir fry 1 minute and serve immediately. 4MAKE THE SAUCE. Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth. Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper. Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon. For the scallops, spray a medium-sized skillet with the non-stick coating. Add the olive oil, and heat until hot but not smoking. Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes. Pour in the vermouth and let it almost evaporate, then add the lemon juice. cooking a few seconds longer so the scallops are glazed. Spoon them onto the plates with the sauce. Sprinkle a few coriander leaves on top and serve at once. LVALp  N 8 quart Tomato, green 2 each Lemon 4 lb Brown sugar 2 lb Raisins 1 T Salt 2 t Cloves 1 t Allspice 1 T Cinnamon 1 t Ginger 1/2 t Mace 1 cup Vinegar 3/4 cup Catsup 1/2 cup Brown sugar 3 T Soy sauce 1 T Ground ginger 1 T Liquid smoke 2 x Cloves garlic, minced CHILE RELLENOS 20 oz Whole green chiles 1 lb Lean ground beef 1 each Lg onion 2 each Cloves garlic, minced 1 T Cumin 3 T Chile powder 1 each Salt to taste 8 oz Monterey jack, grated 8 oz Sharp cheddar, grated 4 each Eggs, beaten 13 oz Can evap. milk 1 T All purpose flour 13 oz Can tomato sauce TOPPINGS 1 cup Sour cream 1 cup Raisins (optional) 1 cup Chopped pecans (optional) 1 each Onion; Large, Finely Chopped 1 T Ground Red Chiles 1/4 t Ground Red Pepper 1 each Ancho Chile; * 1 T Vegetable Oil 1 cup Orange Juice 1/2 cup Lime Juice 2 T Sugar 2 T Lemon Juice 1 T Fresh Cilantro; Snipped 1 t Salt 2 1/2 lb Chicken; quartered parts 8 oz Pineapple; crushed packed 1/2 cup Estee granulated fructose 2 T Lemon juice 1 t Dry mustard powder 4 lb Chicken-serving size pieces 1 T Szechuan chili sauce 1/4 cup Sake plus 2T 1 lb Shrimp whole, raw 2 T Soy sauce 1/2 t Saffron threads crushed 5 3/4 cup Chicken stock 1 1/2 lb Mussels in shell 16 each Clams little neck in shell 1/4 cup Oil, olive plus 2T 1 T Gingerroot, minced, fresh 1 1/2 T Garlic minced 1 cup Onions, green, chopped 1/4 lb Sausage, Chinese pork 3 cup Rice short grain uncooked 1 cup Snow peas julienned 1/4 cup Cilantro leaves chopped zLVALG 2 X d  ;kC/Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. 8* Ancho chile should be seeded and finely chopped. Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. 5Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm 36The recipe, as POSTED (a rose by any other name....) was published by Hidden Valley about 10 years ago, and I'm not sure that the low fat version was available at the time. Since it is being used, in this case, primarily as a seasoning, I see no reason why the low fat would not work. As to the eggs, their main purpose is to hold the seasoning to the chicken. Again, I think that the whites alone would do the job. I also came across another chicken recipe that may be of interest to you. Mix pineapple with its juice, fructose, lemon juice and mustard in small bowl. Place chicken on rack in shallow baking pan. Spread pineapple mixture over each piece of chicken (approx 2 tablespoons each). Bake for 20 minutes, then remove from oven to baste again. Bake 20 minutes and baste again. Return to oven for final 20 minutes of baking. Pour pineapple sauce and drippings from baking pan into bowl and chill. Skim fat, then return to sauce pan to reheat. Serve sauce over chicken. 6LVAL .dJTOpen each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. 12Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside untill all are browned. Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread. 6LVAL8  G 2 X d  ;kC/SMelt the shortening in a large pan and brown the onion. Then add the meat which has been well-seasoned with the salt & pepper. Add the sauerkraut and cover with boiling water. Cook slowly for 2 hours or until meat is tender. Make recipe of Dumplings #1. Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. 6-8Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. 3Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake.) Serve toppings in seperate bowls and let guests help themselves. 12zLVAL4 .L>1 1/2 lb Veal steak 2 T Shortening 2 T Flour 16 oz Tomato, can 2 each Carrot, diced 1 each Sm Onion, finely chopped 1 x Salt & pepper 1 x Flour 2 cup Pumpkin, cooked 4 each Egg 1 cup Sugar 1/2 t Cinnamon 1 T Cornstarch 1 cup Whiskey 1/4 cup Butter 1/3 cup Cream 1 x *pastry 1 cup String beans 1 x *plus: 1 x Liquid 2 each Med Potato, diced 1/4 lb Bacon, diced 1/4 t Salt 1 each Sm Onion 1 cup Water 2 cup Water, boiling 2 T Cornstarch 1 cup Sugar 1/2 each Lemon, grated rind of 1 each Lemon, juice of 2 each Egg, separated 1 T Butter 1 x *pastry 3 T Powdered sugar 1 cup Shortening 1 cup Brown sugar 2 each Egg, well beaten 1 cup Molasses 4 cup Flour 1 t Soda 1 T Water, boiling 1 t Ginger 1 pinch Salt 1 cup Cornmeal, yellow 1 x *or: 1 cup Cornmeal, white 4 T Sugar 1 t Salt 1 each Egg, well beaten 1 cup Milk, skim 1 cup Flour 4 t Baking powder 2 T Butter, melted 3 lb Beef brisket 1 1/2 quart Sauerkraut 1 each Onion, sliced 2 T Shortening 1 x Salt & pepper 1 x *dumpling dough 3 oz Cellophane noodles 1 cup Shredded watercress leaves 2 T Vegetable oil 1/2 cup Thinly sliced mushrooms 1 each Medium onion, sliced 1 cup Snow peas 2 each Thin carrots sliced diagonal 1 t Oriental sesame oil 1 t Minced fresh ginger 1 t Rice vinegar 3 cup Chicken stock 2 each Green onions thinly sliced 1 1/2 cup Water 1 T Soy sauce 1 cup Ham cut into julienne LVAL ~  2 X d  ;kC/SCan use fresh string beans, substituting equivalent amount for the canned. Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft. 4Mix the cornstarch and sugar together and slowly add the boiling water, stirring constantly. Cook until mixture thickens. Remove from the fire and add the beaten egg yolks and butter, lemon rind and juice. Cook about 1 minute. Line one large deep pie pan with pastry, prick the bottom with a fork and bake at 450~F for 20 minutes. Remove from fire and fill with the cooled lemon filling. Beat the egg whites, gradually adding about 3 Tbsp powdered sugar when soft peaks form. Continue beating until stiff peaks form. Spread meringue on pie. Cover pie and return to the oven, reduce heat to 325~F and brown the meringue. Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350~F about 20 minutes. 6-8Combine the sugar and flour and cut in the shortening. Dissolve the soda in the sour milk and add to first mixture. Roll dough about 3/4 inch thick on floured board and cut with cookie cutter or in squares. Bake at 400~F for 10 minutes. Sprinkle with granulated sugar. Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the meal, beating thoroughly. Sift the flour and baking powder into the meal, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400~F until brown. To make a thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a soft loaf, spread batter thickly. 6-8#< 5 c 7 7˞ '  22DZ},0$<Chocolate PoChChocCakeChocGo to HyVee and buy one.J$ Easy karo pecan piepie:dessert:@7@8XL@(Chocolate Pots De Cremechocolate:dessert:@1 @4l`T0Chicken napolimain dish:meat:poultryX@1^@2bVJCrispy Mustard Chickenlow-cal:chicken@&@0dXL.Chicken and Vegetable Casseroleslow-cal:chicken:main dish:x@-Z@0vBChicken Breasts With Ricemain dish:poultry:@-@0pdX4Stuffed Pork Chopscajun:main dish:meat:pork:@-R @/rfZ&Pralinescajun:candie:@-@.D8,Crab Meat Almacajun:shellfish:appetizer:seafood:@-f@.znbBarbecue Hamburger Pattiesbeef:main dish:meat:bar-b-q:n@*@,zn6Marinara Saucesauce:italian:@*@,RF:Meersburger Kirschen-dessert Cherry Desert Meeresburggerman:fruit:dessert:4@* @,lSandtortchen Sand Tartsgerman:cookie:dessert:@*@+th\0Schnittbohnensalat Green-Bean Saladgerman:salad:vegetable:@*@+vHTwice Cooked Pork and Spicy Vegetablespork:main dish:meat:hot:vegetable:@* @)NPeach Cobbler With Cheddar Biscuitscheese:fruit:dessert:@&x@)~rHCheddar Pancakescheese:quickbread:@&Z@(^RF"Cream Cheese Chocolate Cakechocolate:cheese/egg:cake:dessert:@&. @(|8Lemon Sauce for Fishwildgame:fish:sauce:@&@'j^R*Grape Catsup (good with baked beans or hash)relish:sauce:@&j@'tZCitrus Barbecue Saucesauce:vegetable:fruit:mexican:bar-b-q:R@&@'x,Mushroom-Onion Topperrelish:vegetable:sauce:topping:*@ @%vj,sauce:bar-b-q:sauce:bar-b-q:@,@%RF:Tomato Mincemeatpenndutch:can/preserv:@j@%fZN"Schnitzel Meatpenndutch:veal:@"Z@%TH<Pumpkin Piepenndutch:pie:@"@%L@4Old Fashioned String Beans and Baconpenndutch:vegetable:|@"@#~rJLemon Piepenndutch:pie:@" @#H<0Ginger Cakespenndutch:muffin:@"@#TH<Dutch Apies Cakepenndutch:cookie:@ 2@#\PD"Corn Breadpenndutch:bread:@"P@#NB6LVAL^ nN* Use 1 4-oz can of mushroom stems and pieces. Melt margarine in a small skillet. Add onion slices and cook and stir until tender. Stir in remaining ingredients and heat through. Serve, hot, over patties. Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. Scald and peel the tomatoes. Put through a food chopper with the lemons. Add sugar, raisins, vinegar and spices and cook about 45 minutes. Pour into sterilized jars and seal Cut veal steak in cubes; dredge with flour and season with salt & pepper. Melt the shortening (bacon fat is preferable) and brown the meat in it. Remove meat from pan and stir in the flour and blend. Add the juice from the tomatoes and stir well until mixture thickens. (Tomatoes are not used in this recipe- save for another use). Add the meat, carrots and onion. Cover pan closely and simmer for 45 minutes. 4Take a large pumpkin, wash, cut in half and place, cut side down, in pan in warm oven. Roast until soft, but not mushy. Scrape out the flesh of the pumpkin with a spoon or fork. Place into colander and let drain over night in a cool place. The next morning, put 2 cups of the pumpkin in a bowl and whip thoroughly with a fork until all lumps disappear, but avoid mashing. Drain out as much liquid as possible, because the pumpkin should be dry. Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey and the butter, and mix well. Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture. Pour into a pan about 2 1/2 inches deep which has been lined with pie pastry, and bake for one hour at 375~F. Allow pie to become cold before using. LVAL |"L\x 1 T Margarine Or Butter 1 each Onion; T 2 T Mayonnaise (diet) 2 T Prepared Mustard 1/4 cup Wheat germ 1/3 cup Fine, dry Bread Crumbs 1/2 t Ground Thyme 1/4 t Salt 4 x Chicken Breast halves * 1 quart Peaches; Sliced 3/4 cup Sugar 1 tbl Cornstarch 2 T Mayonnaise (diet) 2 T Prepared Mustard 1/4 cup Wheat germ 1/3 cup Fine, dry Bread Crumbs 1/2 t Ground Thyme 1/4 t Salt 4 x Chicken Breast halves * 1 quart Peaches; Sliced 3/4 cup Sugar 1 tbl Cornstarch 1/4 t Salt 1 tbl Lemon Juice 1 t Almond Extract 1 1/2 tbl Butter CHEDDAR BISCUITS 1 cup Biscuit Mix; Bisquick 1/2 cup Cheddar; Md, Grated 1/2 tbl Butter; Melted 1/3 cup Milk 8 oz Cheddar; Md, Grated 3/4 cup Dairy Sour Cream 3 each Egg Yolks, Lg, Beaten 2 tbl Unbleached Flour; PLUS 1 t Unbleached Flour 3/4 t Salt 1 1/2 t Thyme 1/2 t Mustard; Dry 2 tbl Butter 2 cup Cake Flour; Sifted 1 1/2 t Baking Soda 1 t Salt 6 oz Cream Cheese 1/2 cup Vegetable Shortening 2 t Vanilla Extract 6 cup Confectioners' Sugar; Sifted 1/4 cup ;Hot Water 4 oz Baking Chocolate 1/4 cup Vegetable Shortening 3 each Eggs; Large 3/4 cup Milk 1 T Milk 1 each Lemon, large, juice of 1/4 cup Butter, scant 1/2 t Salt 1/2 t Pepper 2 each Egg yolks, beaten 1 quart Grapes 1 t Ground cloves 1 cup Vinegar 2 cup Sugar 1 t Cinnamon 1 each Onion; Large, Finely Chopped 1 T Ground Red Chiles 1/4 t Ground Red Pepper 1 each Ancho Chile; * 1 T Vegetable Oil 1 cup Orange Juice 1/2 cup Lime Juice 2 T Sugar 2 T Lemon Juice 1 T Fresh Cilantro; Snipped 1 t Salt  LVAL8 8  5 c NStrain lemon juice into saucepan, then add other ingredients. Beat over fire until hot but do not let boil. When fully hot, remove from fire, mix with the beaten yolks of two eggs anStrain lemon juice into saucepan, then add other ingredients. Beat over fire until hot but do not let boil. When fully hot, remove from fire, mix with the beaten yolks of two eggs and serve at once. Also for: Good for fine flavored fishes such as Kingfish. Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33 Pick grapes from stem and measure and stew with vinegar. Strain through sieve, add spices and boil till slightly thickened. Bottle. "Just great with New England Baked Beans * Ancho chile should be seeded and finely chopped. Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. fLVALx 5 c 7 E Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. LVAL  5 c 7 E - In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. 4-6 Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. ZLVAL 6 n nʎZhz 7 E 1 1/2 lb Ground Beef 1/2 cup Onion; Ch2 cup Warm Water 2 each Env. Instant Cocoa Mix 1 x Ice Cream * 1 t Garlic; minced 1/4 cup Green onion; finely chopped 1/4 cup Olive oil 2 cup Mayonnaise 1 1/2 lb Ground Beef 1/2 cup Onion; Chopped, 1 medium 1 t Salt 1/3 cup Catsup 1/2 cup Chili Sauce 2 T Brown Sugar 1 T Lemon Juice 4 T Olive oil 5 each Garlic cloves, minced 2 each 28 oz cans of tomatoes or 5 lb Fresh tomatoes 1 each 6 oz can tomato paste 10 each Fresh basil leaves 1 each Pepper to taste 1 each Grated cheese to taste 1 lb Cherries; Tart, Fresh 3 T Kirsch 6 T Sugar 2 T ;Water 12 each Ladyfingers 8 oz Cream Cheese; * 1/2 t Vaillla Extract 2 oz Almonds; Ground ** 1 cup Cream; Heavy GARNISH 1 x Pistachio Nuts; Chopped 2 1/2 cup Sugar 2 cup Butter Or Margarine 2 each Eggs; Large 4 cup Flour; Unbleached, Unsifted 1 each Egg White; Large, Beaten 1 x Sugar 1 x Cinnamon 1 x Pecan; Halves 1 lb Green Beans; Fresh * 1 x ;Boiling Salted Water 1/4 cup Stock; ** 3 T Vinegar 3 T Vegetable Oil 2 each Onions; Med., Thinly Sliced 1/2 t Dried Dillseed 1 t Sugar 1/2 lb Pork Butt; in one piece 5 each Mushrooms; large Jyo black 2 each Small Dried Red Chili Pepper minced 2 each Large cloves garlic, minced 2 t Ginger root, minced 1 each Small Bell Pepper 1/4 cup Bamboo Shoots 1 each Large Carrot 1 each Cube Bean Curd 1/3 cup Mushroom Liquid 1 T Thin Soy Sauce 1 pinch Sugar 1 t Salt 2 T Peanut Oil 1 each Cornstarch Paste; as require LVALt t̮ G 2 X d  ;kC/SCA1Brisket of Beef with Sauerkraut and Dumplingspenndutch:beef:R@"@!z\Gingered Chinese Noodle Soupsoup:main dish:oriental:@"H@!vj:Chinese Barbeque Sauceoriental:sauce:bar-b-q:,@@th\.Chile Relleno Casserolecasserole:main dish:mexican:chile:@@!t0PinappCream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. 24Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. 24* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular stock.) Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. 4LVAL 2 5 c 7 E - +tXmix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. 6In a deep 10" frying pan, heat the olive oil and gently saute the garlic. Add tomatoes, tomato paste. Put on medium heat for 20-30 minutes, stirring occasionally. Tear basil leaves into small pieces and sprinkle on top after adding to passta. Add pepper and grated cheese to taste. Alternative: Add 1 medium onion, finely chopped, and saute the onion with the garlic until limp. Note: If fresh tomatoes are used, put them in a pot of boilng water for about 10 seconds until the skin can be easily peeled off. Discard the skin. Cut tomatoes into pieces and add to frying pan mixture. Add tomato paste. 2* Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. 4LVAL > 5 c 7 E - +tX1 1/2 cup Zucchini, cut in 1/4" slices 1 x Small Onion * 1 x Sm Tomato, cut in thin wedge 2 T Sliced pitted ripe Olives 2 T Snipped Parsley 1 T Snipped fresh Basil ** 1/8 t Garlic powder 2 x Med Chicken Breast hlves *** 1 t Margarine 1 each Jar (2 1/2 oz) Dried Beef 2 each Med. Stalks Celery, Chopped 1 each Small Onion, chopped 1 T Butter or Margarine 2 cup Cooked Rice 2 T Chopped Parsley 1 each Jar (1 oz) Pine Nuts (opt.) 1 1/2 lb (2 Med.) Chicken Breasts * 1/2 t Seasoned Salt 1 x Paprika 2 each Med. apples coarsely chopped 7 T Unsalted butter 3 T Light brown sugar 1 t Vanilla extract 1/2 t Ground nutmeg SEASONING MIX 1 T Salt 1 t Onion powder 1 t Ground cayenne pepper 3/4 t Garlic powder 1/2 t White pepper 1/2 t Dry mustard 1/2 t Rubbed sage 1/2 t Ground cumin 1/2 t Black pepper 1/2 t Dried thyme leaves PORK CHOP INGREDIENTS 6 each 1-3/4" thick pork chops 3/4 lb Ground pork 1 cup Chopped onions 1 cup Chopped green bell peppers 2 t Minced garlic 1 can (4 oz) diced green chilies 1 cup Pork or chicken stock 1/2 cup Very fine bread crumbs 1/2 cup Finely chopped green onions 4 cup Sugar 5 cup Pecans 4 T Karo syrup 1 T Butter 1 can Condensed milk 1 t Vanilla 1 can Water 1 each Stick butter or margarine 1 each Sm bunch chopped green onion 1/2 cup Parsley, finely chopped 1/2 cup Celery, finely chopped 1 can (small) mushrooms, drained 3 T Flour 2 cup Light cream 2 cup Swiss cheese, grated 1/2 cup Sherry or vermouth, dry 1 x Cayenne pepper 1 x Salt, to taste 1 lb White crab meat (or shrimp)  LVAL   5 c 7 E - +tXMeersburger Kirschen-dessert Cherry Desert Meeresburggerman:fruit:dessert:4@* @,lSandtortchen Sand Tartsgerman:cookie:dessert:@*@+th\0Sandtortchen Sand Tartsgerman:cookie:dessert:@*@+th\0Schnittbohnensalat Green-Bean Saladgerman:salad:vegetable:@*@+vHTwice Cooked Pork and Spicy Vegetablespork:main dish:meat:hot:vegetable:@* @)NPeach Cobbler With Cheddar Biscuitscheese:fruit:dessert:@&x@)~rHCheddar Pancakescheese:quickbread:@&Z@(^RF"Cream Cheese Chocolate Cakechocolate:cheese/egg:cake:dessert:@&. @(|8Lemon Sauce for Fishwildgame:fish:sauMix 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. 12Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells. 8LVAL< 5 c 7 E - +tX*RPralinescajun:candie:@-@.D8,Crab In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400~F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. 6LVAL  5 c 7 E - +tX*R* 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that has been coated with Pam. Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium. 4* thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium. 2* Have the butcher bone and cut each breast in to halves. Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes. 4LVAL ̨ L~"L\x 1 T Margarin 1 tbl Garlic; Minced 1/4 cup Green Onion; Finely Chopped 1/4 cup Olive Oil 2 cup Mayonnaise 3/4 cup Catsup 2 tbl Prepared Horseradish 1/8 t Hot Sauce 1/2 cup Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well 1 cup Cream Cheese; Softened 3 tbl White Onion; Diced 1/8 t Salt 2 1/2 cup Flour; Unbleached, Sifted 1/2 cup Cocoa; Baking 2 t Baking Soda 1 t Cinnamon; Ground 1 t Salt 3/4 cup Vegetable Shortening 2 cup Sugar 2 each Eggs; Large 1 t Vanilla 1 cup Applesauce 1 cup Buttermilk 1/3 cup ;Boiling Water CHOCOLATE FLUFF FROSTING 2 oz Unsweetened Chocolate 1/2 cup Confectioners' Sugar; Sifted 1/4 cup Butter Or Margarine;Softened 1 t Vanilla 2 each Egg Whites; Large 1 cup Confectioners' Sugar; Sifted 3 each Egg whites; large 1/4 t Salt 1/8 t Cream of tartar 1 1/3 cup Sugar 1 t Vanilla extract 1 cup Potato chips; crushed 1 1/2 oz Unsweetend chocolate 1 cup Milk 1 T Flour; unbleached 1/4 t Salt 3 each Egg yolks; large,beat slight 1 T Butter 1/2 t Vanilla extract 1/2 cup Heavy cream;sweeten, whipped 1/2 cup Light Cream 2 oz German Cooking Chocolate * 1 1/2 t Sugar 1 x Dash Salt 2 each Large Beaten Egg Yolks 1/4 t Vanilla 1 x Whipped Cream (Opt.) 1 each Chicken, fryer, skinned, cut 1/2 each Cauliflower, florets 2 each Potatoes, sliced 2 each Carrots, sliced 1/2 each Eggplant, cubed 2 each Onions, sliced 1 each Red or green pepper, sliced 2 each Celery, sliced 1/2 t Pepper 16 oz Tomatoes, can 1/2 t Garlic powder 2 t Chicken boullion powder 1 1/2 cup Water 1 T Dill weed  LVAL  5 c 7 E - +tX*RVJCrispy Mustard Chickenlow-cal:chicken@&@0dXL.Chicken and Vegetable Casseroleslow-cal:chicken:main dish:x@-Z@0vBChicken Breasts With Ricemain dish:poultry:@-@0pdX4Stuffed Pork Chopscajun:main dish:meat:pork:@-R @/rfZ&Pralinescajun:candie:@-@.D8,Crab M<P> * German cooking chocolate should be coarsely chopped. In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. 2Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350~F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands. Cal: 240, Fat 4/5g. 6LVAL4* G 2 X d  ;kC/SCA1Brisket of Beef with Sauerkraut and Dumplingspenndutch:beef:R@"@!z\Gingered Chinese Noodle Soupsoup:main dish:oriental:@"H@!Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools. 6In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees 4Preheat oven to 300 degrees F. Beat egg whites with salt and cream of tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix thoroughly. Fold in potato chips. Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes. Cool. Place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted. Beat with electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread sides with sweetened whipped cream. Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt. Serve with more whipped cream or vanilla ice cream. 6LVAL$N Y NameTo cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. 8Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers 2 German cooking chocolate should be coarsely chopped. In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. 2^U E + W o M I/b9W%+Carrots in Orange-Basil Butterherbs:vegetable:n@@@?vj^>Sour Cream Burgershamburger:meats:main dish::@@@CrfZ&Cheddar Fruit Dropscheese:cookies:dessert:@<t@?nbV(Quick Cheddar Breadbreads:cheese:quickbread:v@<@=rfZ(French Toast Cheddar Sandwichesbreads:cheese:eggs:main dish:sandwiche:@<4@>@Americana Key Lime Piedessert:pie:Z@< @>^RF.Corn Meal Muffinsmuffin:bread:breakfast:~@<P@=j^R$Hot Chocolate Floatchocolate:ice cream:beverage:@*@=znb(Herbed Tomato Soupherb:soup: @<@=RF:&Gloggbeverage:@<@;6* Rice Pilafrice:main dish:vegetable:,@9`@;`THKalbssxhnitzel in Currysosse Veal Steaks / Lemon & Currygerman:veal:meat:main dish:N@9(@;rGegrillte Bratwurst Grilled Bratwurstgerman:main dish:&@9R@;znLStefado of Beef And Garlicgarlic:meat:main dish:@9@:znb6Sopa de frijoles negros Easy black bean soupbean:soup:N@9|@:znZOld-fashioned peanut butter cookiescandie:cookie:dessert:@9@:tHHamburger Souphamburger:soup:beef:@9@:^RFGarlic Mayonnaise Dipappetizer:dip:vegetable:@*@8th\,Frankfuter Bohnensuppe Bean Soup With Frankfurtergerman:soup:\@7|@8|dCrumb pie shellpie:dessert:@7@PD8 Classy Mustard-Garlic Mayonnaise Dipappetizer:dip:@7@8~rfJChili Bean Soupmexican:main dish:soup:$@7h@8fZN Caramel pecan piepie:dessert:@7v@3TH<$Eggs Baked in Sour Creamcheese/egg:londontowne: @7 @3xl`2Crawfish and Egg Saladcajun:shellfish:salad:cheese/egg:@7 @4|p.Bavarian Liverwurst Dipappetizer:dip:meat:vegetable:@@7b@4vj0Garlic Mayonnaise Dipappetizer:dip:vegetable:@1@6th\,Cocktail Crab Dipappetizer:cheese:dip:seafood:vegetable:@1@6~r$Spiced Chocolate Applesauce Cakechocolate:fruit:cake:dessert:@1 @6|BChocolate Chip Tortedessert:chocolate:2@1 @3fZN*LVALn  G 2 X d  ;kC/SCA1Brisket of Beef with Sauerkraut and Dumplingspenndutch:beefMix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey 4Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. 8LVAL   FX 1N Y  - Y  Y YrName AuthorIngredientsInstructions 1 lb Navy beans; dried 8 cup Water 3 cup Beef broth 1 each Carrot; chopped 1 each Celery, chopped 4 each Bacon; strips, cubed 2 each Onions; small, chopped 1 t Salt 1/4 t Pepper; white 6 each Frankfurters, sliced * 2 T Parsley; chopped 3 each Eggs,slightly beaten 1 cup Karo corn syrup 1 cup Sugar 2 T Margarine, melted 1 t Vanilla 1 1/2 cup Pecan halves 1 each 9" unbaked pie shell 1 1/2 cup Chocolate cookie crumbs 1/4 cup Butter, softened 1 T Granulated sugar 1 t Dijon mustard 1/2 t Garlic powder 1 cup Mayonnaise 1 t Capers 1 t Fresh tarragon; chopped, or 1 t Dried tarragon; crushed 1 t Fresh parsley; chopped, or 1 t Dried parsley; crushed 1 lb Pinto beans 8 cup Boiling water 1 t Garlic salt 1 t Onion salt 1/4 t Thyme 1/4 t Marjoram 10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn 1 pkg Chili seasoning mix 1 cup Hot water 36 each Kraft caramels 1/2 t Vanilla 1/4 cup Water 3 each Eggs,beaten 1/4 cup Margarine 1 cup Pecan halves 3/4 cup Sugar 1 each 9 " unbaked pastry shell 1/4 t Salt 1 3/4 cup Sour cream 1/2 cup Dry bread crumbs 1/4 cup Butter 6 each Eggs 1 x Parmesan cheese, grated 3 each Eggs, hard boiled 1 T Durkee's famous sauce 1 lb Chopped crawfish or shrimp 2 T Mayonnaise 1 x Salt, if needed 2 T Dill pickles, finely chopped 1 t Red cayenne pepper 1 t Poupon mustard 1 cup Liverwurst 1/2 cup Sour Cream 1/4 cup White Onion; Minced 1 tbl Dill Pickle Relish 1 tbl Dijon Mustard 1/2 t White Pepper 0LVAL  R H + Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey 4* Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. 4In a large bowl,stir first 5 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool. 8Blend all of the ingredients, together until smooth. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes. 4Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. 5.LVAL vJ  1/4 cup Sliced Fresh Mushrooms 1 each Green Onion, Sliced 1 1/2 t Butter Or Margarine 2/3 cup Water 3 T Long Grain Regular Rice 1/8 each Med Bell Pepper * 1/8 t Salt 1/8 t Dried Sage, Crushed 1 t Snipped Parsley 1 lb Veal Cutlets; Sliced Thin 1/2 t Salt 1/4 t Pepper 3/4 t Curry Powder 3 T Vegetable Oil 2 each Onions; Diced 2 T Evaporated Milk 2 T Tomato Paste 1 each Lemon; Juiced 10 each Parsley Sprigs; Chopped 2 T Cognac Or Brandy 6 each Bratwursts 12 oz (1 Can) Beer 1 each Onion; Med., Chopped 6 each Peppercorns 4 each Cloves 6 each Hard Rolls 3 lb Stew Meat Trimmed 1" cubes 6 oz (1 cn) Tomato Paste 1/2 cup Fresh Parsley, Chopped 1 x Salt & Pepper To Taste 1 each Bay Leaf 1 t Dried Oregano, Crumbled 1 t Cinnamon 1 t Ground Cumin 1/2 t Sugar 1/2 cup Dry White Wine 1/4 cup Dry Red Wine Vinegar 1 lb Pearl Onions * 30 each Cloves Garlic * 1/2 lb Feta Cheese, Crumbled 1 cup Walnuts, Coarsely Chopped 1/2 cup Fresh Parsley, Chopped. 15 oz CAN BLACK BEANS 2 T BUTTER 1 each STALK OF CELERY 1 each GARLIC CLOVE,MINCED 1 each ONION 1 t CHILI POWDER 1/2 t CUMIN 1 t CILANTRO (OPTIONAL) 1/2 t SALT 1 cup CHICKEN BROTH 8 oz CAN TOMATO SAUCE 1 cup SOUR CREAM 2 1/2 cup FLOUR 1 t BAKING POWDER 1 t BAKING SODA 1/4 t SALT 1 cup BUTTER OR MARGARINE 1 cup PEANUT BUTTER 1 cup SUGAR 1 cup PACKED BROWN SUGAR 2 each EGGS 1 t VANILLA EXTRACT 1 1/2 lb Lean ground beef 1 each Med. onion, chopped 1 cup Carrots; sliced 1 cup Celery, sliced 1 cup Cabbage; sliced 6 oz Tomato paste 2 t Worcestershire sauce 3 cup Beef bouillon, or stock LVALN NE + W o * Pearl onions and garlic cloves should be parboiled and peeled. Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. 6PLACE CANNED BEANS IN BLENDER A SMALL AMOUNT AT A TIME TILL BLENDED COMPLETELY. IN SAUCEPAN MELT BUTTER, ADD ONION, GARLIC, CILANTRO, CUMIN, CHILI POWDER, CELERY AND SALT. COOK TILL ONION IS TRANSPARENT. ADD TOMATO SAUCE, BLENDED BLACK BEANS, AND CHICKEN BROTH. SERVE HOT AND TOPPED WITH SOUR CREAM. 6STIR FLOUR, POWDER, SODA AND SALT; SET ASIDE. IN LARGE BOWL WITH MIXER AT MEDIUM SPEED, BEAT BUTTER AND PEANUT BUTTER UNTIL SMOOTH. BEAT IN SUGARS UNTIL BLENDED, THEN EGGS AND VANILLA. ADD FLOUR MIXTURE; BEAT UNTIL WALL BLENDED. IF NECESSARY, CHILL DOUGH. SHAPE INTO 1-INCH BALLS. PLACE 2 INCHES APART ON UNGREASED COOKIE SHEETS. FLATTEN SLIGHTLY AND DECORATE WITH CANDIED CHERRIES, OR FLATTEN WITH FORK DIPPED IN COLORED SUGARS. BAKE AT 350~F OVEN 12 MINUTES OR UNTIL LIGHTLY BROWNED. REMOVE FROM COOKIE SHEETS. COOL ON RACK. MAKES 6 DOZEN. In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. 8ZLVAL &pE + W o M I/For spice bag, tie stredded orange peel, cinnamon, whole clove, and opened cardamom pod in a double layer of cheesecloth. In a 2-cup measure combine wine, whiskey, raisins, honey, and spice bag. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine mixture is allowed to stand, micro-cook, uncovered, on 50% power for 3 to 4 minutes more or till heated through, but not boiling. Remove spice bag. Serve in a mug. Add almonds. 1 * Bell pepper may be any color and should be cut into 1-inch Julienne Strips. In a 1-quart casserole micro-cook mushrooms, onion, and butter or margarine, uncovered, on 100% power for 1 to 2 minutes or till vegetables are tender. Stir in water, rice, bell pepper, salt and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. Micro-cook, covered, on 50% power for 12 to 15 minutes or till rice is tender and liquid is absorbed, stirring once. Sir in parsley. Let stand, covered, for 5 minutes. Serve hot. 6-8Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter 4Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. 6RLVAL b n W o M I/ 1/2 cup Butter 1/4 cup Sugar; Granulated 1/4 cup Brown Sugar; Firmly Packed 1 each Egg; Lg 1 t Vanilla 1 1/2 cup Unbleached Flour 1/2 t Baking Soda 1/2 t Salt 1 1/2 cup Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 cup Maraschino Cherries; Chopped 3 3/4 cup Unbleached Flour 5 t Baking Powder 1/2 t Salt 1/3 cup Butter 2 1/2 cup Cheddar; Sharp 1 1/2 cup Milk 2 each Eggs; Lg, Slightly Beaten 2 each Eggs; Lg 1/3 cup Milk Or Light Cream 1/2 t Salt 8 each White Bread; Slices 1 x Mustard; Prepared 4 each Cheddar Cheese; Thick,Slices 3 tbl Butter 1 T Unflavored gelatin (1 env.) 1/2 cup Sugar 1/4 t Salt 4 each Egg yolks 1/2 cup Lime juice 1/4 cup Water 1 t Grated lime peel 1 x Few drops green food color 4 each Egg whites 1/2 cup Sugar 1 cup Heavy cream, whipped 1 each 9-in baked pastry shell 1 x Pistachio nuts, chopped 1 x Lime slices for garnish 1 x Heavy cream, whipped, to top 1 cup Unbleached All-purpose Flour 4 t Baking Powder 2 T Granuleated Sugar 1 t Salt 1 cup Yellow Cornmeal 2 each Large Eggs 1/4 cup Vegetable Oil 2 T Chopped Onion 1 T Butter Or Margarine 8 oz (1 Can) Tomato Sauce 1/4 t Dried Basil, Crushed 1/8 t Dried Thyme, Crushed 1 x Dash Freshly Ground Pepper 1 cup Water 1 t Instant Chicken Bouillon 1 x Parmesan Croutons 1/2 t Finely Shredded Orange Peel 1 each 1" Stick Cinnamon, Broken 1 each Whole Clove 1 each Cardamom Pod, Opened 3/4 cup Sweet Red Wine 2 T Whiskey 1 t Raisins 1/2 t Honey 2 each Whole, Blanched Almonds LVAL f E + W o M I/For spice bag, tie stredded orange peel, cinnamon, whole clove, and openCombine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. 6* Ice cream should be one of the following: Chocolate-chip Mint or Peppermint. In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately 2In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. 2LVALU E + W o M I/b9Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. 4Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" rLVAL ͆ E + W o M I/b9W%Quick Cheddar Breadbreads:cheese:quickbread:v@<@=rfZ(Frenc* Carrot should be cut into Juilenne strips. ** Orange peel should be finely shredded. Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired 1 x Lettuce Leaves 1 x Dairy Sour Cream (Opt.) <P> * Hamburger bun should be split, * Carrot should be cut into Juilenne strips. ** Orange peel should be finely shredded. Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. 10rLVALВ + W o M I/For spice bag, tie stredded orange peel, cinnamon, whole clove, and openCombine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the 1 each Carrot; cut in pieces 1 each Green pepper; cut in pieces 1 each Med Onion; quartered 2 T Tapioca; quick-cooking 4 each Chicken breasts; boned, cut 8 oz Pineapple chunks; canned un 1/3 cup Dark brown sugar; firmly pa 1/3 cup Red wine vinegar 1 T Soy sauce 1 t Chicken bouillon; instant g 1/2 t Garlic powder 2 T Ginger-root; fresh, minced 1 t Dried cilantro or 10 leaves 1 x Fresh cilantro (i prefer fre 1 x Rice; hot cooked 2 T Dairy Sour Cream 2 t Fine Dry Bread Crumbs 1 x Dash Pepper 1 each Hamburger Bun * 1 each Thin Slice Tomato 1 T Sliced Green Onion 1/8 t Salt 1/4 lb Lean Ground Beef 1 x Lettuce Leaves 1 x Dairy Sour Cream (Opt.) 16 oz (2 Pk) Softened Cream Cheese 1/2 lb Cooked Shrimp Chopped 1 T Prepared Horseradish 1/4 t Pepper 1/4 cup Lemon Juice 1 x Finely Chopped Green Onions* 1 T Worcestershire Sauce 1/8 t Garlic Powder 2 oz Chopped salt pork 1 lb Beef chuck in chunks 3 each Onions thinly sliced into 1 t Flour 1 1/2 T Vinegar 1 each Parsley spring 1 each Bay leaf 1 t Thyme 3 T Dijon mustard 1 each French Bread (stale) 2 cup Stout or porter 1 T Packed brown sugar 1 each Med. Carrot * 1 t Butter Or Margarine 1 x Pinch Dried Basil, Crushed 1 T Water 1 x Pinch Orange Peel ** 1 x Snipped Parsley (Opt.) LVALZU E + W o M I/b9W%+Carrots in Orange-Basil Butterherbs:vegetable:n@@@?vj^>Sour Cream Burgershamburger:meats:main dish::@@@?rfZ&Cheddar Fruit Dropscheese:cookies:dessert:@<t@?nbV(Quick Cheddar Breadbreads:cheese:quickbread:v@<@=rfZ(French Toast Cheddar Sandwichesbreads:cheese:eggs:main dish:sandwiche:@<4@>@Americana Key Lime Piedessert:pie:Z@< @>^RF.Corn Meal Muffinsmuffin:bread:breakfast:~@<P@=j^R$Hot Chocolate Floatchocolate:ice cream:beverage:@*@=znb(Herbed Tomato Soupherb:soup: @<@=* Green onions should be to taste. 1 to 2 Tablespoons. In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. 2Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer. 400ϸE + W o M Crab Meat Almacajun:shellfish:appetizer:seafood:@-f@.znbBarbecue Hamburger Pattiesbeef:main dish:meat:bar-b-q:n@*@,zn6Marinara Saucesauce:italian:@*@,RF:Meersburger Kirschen-dessert Cherry Desert Meeresburggerman:fruit:dessert:4@* @,lSandtortchen Sand Tartsgerman:cookie:dessert:@*@+th\0Sandtortchen Sand Tartsgerman:cookie:dessert:@*@+th\0Schnittbohnensalat Green-Bean Saladgerman:salad:vegetable:@*@+vHTwice Cooked Pork and Spicy Vegetablespork:main dish:meat:hot:vegetable:@* @)NPeach Cobbler With Cheddar Biscuitscheese:fruit:dessert:@&x@)~rHCheddar PancakeHamburger Souphamburger:soup:beef:@9@:^RFGarlic Mayonnaise Dipappetizer:dip:vegetable:@*@8th\,Frankfuter Bohnensuppe Bean Soup With Frankfurtergerman:soup:\@7|@8|dCrumb pie shellpie:dessert:@7@PD8 Classy Mustard-Garlic Mayonnaise Dipappetizer:dip:@7@8~rfJChili Bean Soupmexican:main dish:soup:$@7h@8fZN Caramel pecan piepie:dessert:@7v@3TH<$Eggs Baked in Sour Creamcheese/egg:londontowne: @7 @3xl`2Crawfish and Egg Saladcajun:shellfish:salad:cheese/egg:@7 @4|p.Bavarian Liverwurst Dipappetizer:dip:meat:vegetable:@@7b@4vj0Garlic Mayonnaise Dipappetizer:dip:vegetable:@1@6applesaucefruitapplesaucefruitapples sauce"add appleapplesaucesfruitapples sauce"add apples to sauce . serve codek="Shrimp Spreadappetizer:@@J@AH<0Flemish Beef Stewbeef:main dish:entertain:@@@AnbV$LVAL* For crockpot cooking -Put vegs.in bottomof crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs.Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger. Connie: Hope you'll enjoy this. 1 x Lettuce Leaves 1 x Dairy Sour Cream (Opt.) <P> * Hamburger bun should be split, toasted and buttered. Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper. Add ground beef; mix well. Shape the ground beef mixture into one 3/4-inch thick patty. Place the patty in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes. Turn patty over; rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done. Drain off fat. Serve on toasted bun with lettuce and tomato. Dolop with additional sour cream, if desired.