Cheesy Sausage Muffins Recipe

INGREDIENTS:
LISA CRAWLEY TSPN00B
1/4 lb Ground Pork Sausage;ck,drain
3 oz Cream Cheese; cubed
1/2 cup of Cheddar Cheese; shredded
1/4 cup of Green Onions; chopped
1 cup of Bisquick
2 lg Eggs; lightly beaten
2/3 cup of Milk
DIRECTIONS:
Combine first 5 ingred. in a lg. bowl; make a well in center of
mixture. Combine eggs, and milk; add to sausage mixture, stirring
just until moistened. Spoon into greased miniature muffin pans,
filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan
immediately. Makes 2 dozen.

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Batter Crisp Onion Rings Recipe

INGREDIENTS:
3 lg Sweet onions, sliced 1/4"
And
Separated into rings
1 1/2 teaspoon of Baking powder
1 cup of Flour
1/2 teaspoon of Salt
1 Egg
2/3 cup of Water
1/2 tb Lemon juice
1 tb Melted butter
Oil for frying
DIRECTIONS:
Soak the onion rings in ice water for at least 1/2 hour. Pat the onion
rings dry with paper towels. Sift together the baking powder, flour
and salt. Combine the egg, water, and lemon juice and beat until
frothy. Stir this into the dry ingredients just until blended. Add
butter. Dip onion rings into batter, a few at a time. Drop into 375
deg. F. oil. Fry 2 minutes on each side, turning once. Drain on
absorbent paper. Keep hot in slow oven (325 deg. F.) until all are
cooked. Don't crowd them in the fryer
Recipe By :

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Candy Bar/Breakfast Bar Recipe

INGREDIENTS:
1 pk Alba or WW Chocolate Drink
2 tb Coffee
1 tb Peanut Butter
2 tb Raisins
2 tb Oatmealix all together; place on plastic wrap. Shape into a log. Freeze.
Cut in slices. WW exchanges: 1 milk, 1 fruit, 1 bread, 1 protein, 1
fat. Formatted for you by Joyce Burton....PDPP83A.

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Pigeon Forge Pintos Recipe

INGREDIENTS:
2 lb Pinto beans
2 qt Water
1/2 lb Salt pork
2 teaspoon of Salt
1 cup of Molasses
1 teaspoon of Dry mustard
2 tb Brown sugar
DIRECTIONS:
Wash beans,discarding imperfect ones. Cover with water; bring to the
boiling point, boil 2 minutes, then soak 1 hour or more. Without
draining, cook slowly until the skins burstwhen you take of few on a
spoon and blow on them. lDrain, reserving the cooking water. cover
salt pork with boiling water. Let stand 2 minutes, drain, and cut
1-inch gashes every 1/2 inch without cutting through the rind. Put
the beans in the bean pot. Push the pork down into the beans until
all but the rind is covered. Mix remaining ingredients. Add 1 cup of
the reserved water and bring to the boiling point. Pour over the
beans and add enough more water to cover the beans. Cover the bean
pot. Bake 6 to 8 hours at 250F. Add water as needed to keep the beans
moist. Uncover the last hour of baking so that the rind will be brown
and crisp
Recipe By : The Little Mountain Bean Bible Cookbook

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Curried Shrimp 2 Recipe

INGREDIENTS:
2 Onions, chopped
3 Garlic cloves, minced
3 tb Vegetable oil
2 tb Curry powder
2 lb Raw, peeled shrimp
Salt & pepper to taste
1 Teasp hot pepper sauce
1 lg Tomato, chopped
2 tb Butter
2 Teasp lemon juice
DIRECTIONS:
Saute onions and garlic in oil until tender, add curry powder, stirring for
about 2 minutes
Add shrimp. salt and pepper, hot pepper and tomato. Cook, uncovered, until
shrimp is firm and pink, about 15 minutes. Add butter and lemon juice. Mix
well
Serve with hot, boiled rice or roti
Serves 4-6
Posted to FOODWINE Digest 26 October 96
DIRECTIONS:
Date: Sun, 27 Oct 1996 15:49:13 -0500
DIRECTIONS:
From: Leslie Duncan

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Chicken With Goat Cheese Recipe

INGREDIENTS:
4 oz Goat cheese
4 x Boneless, skinless chicken
-breasts, pounded to 1/4"
1 tb Chopped fresh basil leaves-
-OR 1 tsp dried basil leaves
1/2 teaspoon of Chopped fresh thyme leaves-
-OR 1/8 tsp dried leaves
1 tb Minced sun-dried tomatoes,
-soaked in hot water,drained
1 teaspoon of Olive oil
1 x Egg white, beaten
1/2 cup of Cracker crumbs seasoned with
-1/2 tsp dried basil,crushed
1 1/4 cup of Roasted Red Pepper Wine
-Sauce
Nonstick olive oil cooking
-spray
Fresh basil leaves OR pars-
-ley for garnish
DIRECTIONS:
In medium bowl combine cheese, basil, thyme, tomatoes and olive oil.
Divide into four equal portions and form into small logs. Place
cheese log on each flattened chicken breast and roll chicken around
cheese. Dip each roll in egg white and roll in seasoned crumbs. Place
seam-side down in baking dish with lid; cover. Bake in preheated 350F
oven 20 minutes. Uncover and spray chicken with olive oil flavored
nonstick cooking spray. Increase oven temperature to 450F and bake
additional 10 minutes. To serve: Cut each chicken breast into four
slices and spoon Roasted Red Pepper Wine Sauce over top. Garnish with
basil or parsley.

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Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh Recipe

INGREDIENTS:
v8.01
DIRECTIONS:
3 oz Cooked and shelled mussels 1 x Pinch mixed herbs
1 oz Celery
1 x Pinch dill weed
1 oz Carrot
1 x Pinch crushed garlic
1 oz Breadcrumbs
1 x Brandy & double cream to tst
4 each Egg yolks
1 x Seasoning
2 oz Herring roe
DIRECTIONS:
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and
breadcrumbs. Blend well with egg yolks, brandy and cream.
Cook for 1/2 hour at 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.
Glantraeth Restaurant
Bodorgan, Anglesey.

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Raisin Bread Pudding Recipe

INGREDIENTS:
1 1/2 cup of (about 4 slices) raisin
-bread, but into cubes
1/4 cup of Raisins
2 tb Sugar
3/4 teaspoon of Ground cinnamon
1 Egg
1/4 teaspoon of Vanilla
1 1/4 cup of Skim milk
DIRECTIONS:
This is a fine morning fuel food. The egg offers protein, there's some
calcium from the milk, and carbohydrates from the bread. Prepare the night
before and refrigerate. From Evelyn
DIRECTIONS:
1. Preheat oven to 325 F. Spray a 1 qt. baking casserole with nonstick
vegetable spray. Put bread cubes into casserole and sprinkle with raisins
2. In a separate bowl, mix sugar and cinnamon and stir in egg; add vanilla
3. Heat milk and slowly stir into egg mixture and pour over bread. Bake for
40 minutes or until tester when inserted into the center comes out clean.
Can be made ahead and reheated
Preparation time: 15 mins
Cooking time: 40 mins
Calories: 164 Sat. fat: less than 1 gm Total fat: 2 gm Cholesterol:55 mg.
Percentage of calories from fat:11 Posted to Digest eat-lf.v097.n179 by
"William & Evelyn Hall" on Jul 15, 1997

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Chocolate Mint Sugar Cookie Drops Recipe

INGREDIENTS:
2 1/2 cup of Flour; Unbleached
1 1/2 teaspoon of Baking Powder
3/4 teaspoon of Salt
1 1/4 cup of Sugar; Divided
3/4 cup of Vegetable Oil
2 each Eggs; Large
1 teaspoon of Vanilla Extract
1 1/2 cup of Mint-Chocolate Chips; *
DIRECTIONS:
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ In medium bowl, combine flour, baking powder and
salt; set aside. In a large bowl, combine 1 cup sugar and vegetable
oil; mix well. Beat in eggs and vanilla extract. Gradually beat in
the flour mixture. Stir in Mint-Chocolate chips. Shape into balls
using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of
sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for
8 to 10 minutes. Cool completely on wire racks.

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Pineapple Chess Pie Recipe

INGREDIENTS:
1 cup of Crushed pineapple, drained
2 cup of Sugar
1 tb Cornstarch
1 cup of Coconut
4 Eggs
1 Stick of margarine
1 teaspoon of Vanillaix all the ingredients and bake at 350 degrees until done. Randy Rigg

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Clusters Recipe

INGREDIENTS:
1 lb Milk Chocolate Summer
-Coating
1 lb Dark Chocolate Summer
-Coating
1 lb White Summer Coating
1 Box Raisins
1 cn Nuts (your favorite)
1 Bag Coconut
DIRECTIONS:
PEANUT CLUSTERS: Melt 1 lb. of dark, milk or white chocolate summer
coating. Melt in microwave on HIGH for 2 mins. Add few large handfuls
of nuts and mix well. Drop by tablespoonfuls on waxed paper lined
cookie sheets. Refrigerate about 15 mins.-1/2 hr. Store in cool, dry,
dark place in airtight containers
COCONUT CLUSTERS: Follow above instructions, but add a few handfuls
of coconut. RAISIN CLUSTERS: Follow above instructions, but add a few
handfuls of raisins. To make fancier, instead of dropping on waxed
paper, spoon into candy cups. Ruth from PA

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Black Bean Relish Ii Recipe

INGREDIENTS:
2/3 cup of Black beans; cooked until
- tender and drained
1/2 bn Cilantro; chopped
1/2 cup of Corn
1/3 cup of Red bell peppers; seeded,
- and diced the size
- of the beans
2 tb Olive oil
1 Lime, juiced
2 ds Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
In a medium bowl place all of the ingredients and stir them together.
Let the relish sit for 1 hour before serving it.

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Alabama Chocolate-Pecan Jumbo Christmas Fudge Recipe

INGREDIENTS:
1 1/4 cup of Chocolate wafer crumbs
1/3 cup of Butter; melted
1/2 cup of Butter; softened
3/4 cup of Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
-melted
2 teaspoon of Coffee, instant
1 teaspoon of Vanilla extract
1/2 cup of Flour
1 cup of Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with
-stems
Mint sprigs
DIRECTIONS:
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pieplate. Bake at
350F for 6 to 8 minutes
Cream 1/2 cup softened butter; gradually add brown sugar with
the electric mixer at medium speed until blended. Add the eggs, one
at a time, beating after each addition. Stir in the melted chocolate,
instant coffee granules, vanilla extract, flour and chopped pecans.
Pour into the prepared crust. Bake at 375F for 25 minutes. Remove
from oven and cool completely on a rack
Before serving, pipe sweetened whipped cream on each piece and
drizzle with chocolate syrup. Garnish with cherries and/or mint if
desired
[ Advertisement letter for "Christmas With SOUTHERN LIVING
1990" ]

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Curried Mushroom Soup Recipe

INGREDIENTS:
12 oz Fresh mushrooms
5 tb Butter or margarine
1 teaspoon of Curry powder
2 tb Flour
1 cn (10.5-oz) consomme
2 cup of Half and half
1 cup of Milk
Salt to taste
Pepper to taste
DIRECTIONS:
Clean mushrooms and slice in halves or thirds. Saute in 4 Tablespoons of
butter and sprinkle with curry powder. After 3 to 5 minutes, remove from
skillet and add 1 Tablespoon of butter. Then add 2 Tablespoons flour and
stir thoroughly. Add 1 can undiluted consomme and simmer, stirring
frequently. When slightly thickened, add Half and Half and milk. Simmer
about 8 minutes. Do not boil. Return mushrooms to soup and season. When
mushrooms are heated, serve immediately. For a thicker soup, more flour may
be used. Yield: 5 servings.RS. NED STEWART
DIRECTIONS:
TEXARKANA, AR
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey.

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Group Health Veggie Burger Recipe

INGREDIENTS:
1/2 cup of Green onion chopped
1/4 cup of Green pepper chopped
1/4 cup of Parsley chopped
1/4 teaspoon of White pepper
2 Garlic cloves diced
1/2 cup of Mozzarella cheese grated
3/4 cup of Brown rice
1/3 cup of ;water white wine or
Vegetable broth (for
Braising)
1/2 cup of Carrot shredded
2/3 cup of Onion chopped
3 Celery stalks chopped
1 1/4 teaspoon of Seasoning salt
3/4 teaspoon of Thyme
1/2 cup of Cheddar cheese grated
2 cup of Oatmeal quick
3/4 cup of Bulgur wheat
DIRECTIONS:
Cook the rice and bulgur wheat. Braise vegetables for -2-3 minutes in a
covered pan, stirring once or twice. Veggies should still be crisp. Drain
thoroughly; mix with rice and cheese until chesse melts slightly.ix in remaining ingredients. Shape in 4-ounce patties. Cook about 10
minutes each on a grill or nonstick frying pan, using cooking spray. Serve
on a whole wheat bun. Serves 12
Nutritional analysis per serving: 381 cal; 21% cal from fat; 9 g fat; 9.7 g
dietary fiber; 15 mg chol; - 691 mg sod; 16 g prot; 60 g carb; 4.2 g sat
fat; 1 5 g polyunsaturated fat; 2.9 g monounsaturated fat source: GT
vegetarian echo/uploaded to F&W library by Sylvia Steiger/ by DEEANNE
DIRECTIONS:
Recipe By :
DIRECTIONS:
From:
Date:
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Polenta Al Radicchio Ai Ferri (Polenta And Gril Recipe

INGREDIENTS:
Polenta, cooked as above
Olive oil
1 md Head radicchio
1/4 cup of Olive oil
Salt & pepper
Vinegar, optional
DIRECTIONS:
Preheat a broiler or fire up a grill. Cut the cooled polenta into 1 1/2" X
3" rectangles & brush lightly with olive oil. To grill, cook the polenta
until it is lightly crispy & marked with the characteristic brown stripes
on both sides. To broil, set thepolenta on a broiler pan about 4" from the
heat & broil, turning once, until the slices are golden & slightly crisp at
the edges. Remove & set on a platter. While the polenta is broiling,
discard any bruised outside leaves of the radicchio, cut it in half
lengthwise & then cut into quarters. Wash & dry each piece carefully.
Drizzle half the olive oil over the radicchio & season with salt & pepper.
Set on an oiled broiler or on the barbecue. As the radicchio begins to
soften & darken in colour, turn it to broil evenly. Using your fingers or a
knife, tear or cut the grilled radicchio into small pieces. Arrange over
the polenta & drizzle with the rest of the olive oil & vinegar if you
desire. Taste for salt. Add freshly ground pepper & serve hot or at rom
temperature.

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Lemon Rumcake Recipe

INGREDIENTS:
CAKE-
1/2 cup of Chopped pecans
18 1/2 oz Yellow cake mix
3 1/4 oz Instant lemon pudding mix
1/2 cup of Rum
1/2 cup of Water
1/2 cup of Oil
4 Eggs -GLAZE
1 cup of Sugar
1/4 lb Butter
1/4 cup of Lemon juice
Zest from one lemon
1/4 cup of Rum
DIRECTIONS:
Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan
(or a 11" diameter decorative jello ring mold). Put chopped nuts in
the bottom of the pan. Put cake and pudding mixes in a large mixing
bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at
325 for 50-60 minutes, or until a cake tester comes out clean
When the cake is almost done, prepare the glaze by boiling and
stirring the sugar, butter, lemon juice and lemon rind for 2-3
minutes. Remove from heat, let cool slightly, and then stir in the
rum
Remove cake from oven and spoon hot glaze over the bottom, but mostly
between the cake and the sides (and center) of the pan. Let soak in
and carefully turn cake out of pan when cool.

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Chicken Oliver Recipe

INGREDIENTS:
2 Chicken breasts,
Boned and skinned,
(8-oz ea)
-flour
5 tb Butter, divided
1/4 cup of Fresh mushrooms,
Grated or very
Finely chopped
1/8 cup of Green onions including
Green tops, chopped
1 sm Tomato
1 Lemon's juice
1/4 cup of White wine
4 Marinated artichoke hearts,
Halved and diced
-salt (to taste)
-pepper (to taste)
-rice or noodles, cooked
DIRECTIONS:
Preheat the oven to 250 degrees F
Flour the chicken lightly and saute in three tablespoons of the butter
until slightly browned on both sides. Remove from pan. Place the
breast in a covered oven-safe dish and keep warm in oven
With the butter that remains in the pan, saute the mushrooms, onions
and tomato until near done. Add the lemon juice and wine, cook to
reduce the volume slightly. Add remaining two tablespoons of butter,
stir with a whisk until smooth and the sauce thickens. Add the
artichokes and return the chicken to pan. Add salt and pepper to
taste. Simmer a few minutes more and serve over your favorite rice or
noodles.

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Mexican Pinto Bean Dip Recipe

INGREDIENTS:
3 cup of Pinto Beans; Cooked
1/4 cup of Water
1/2 cup of Monterey Jack; Shredded
1/2 cup of Chili Powder
1 1/2 teaspoon of Salsa Verde; Hot Green Salsa
DIRECTIONS:
Puree the beans to a coarse paste in a blender or food processor or
mash by hand. Place the bean paste in a sauce pan with the water and
heat. Mix in all the other ingredients, blending well, and simmer
until the cheese is melted, about 5 minutes. Put in chafing dish and
serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla
Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack
Cheese Cubes or Sticks

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Chicken Margarita Recipe

INGREDIENTS:
1 each Chicken, 3-3-1/2 lb
1 tb Chilli powder
10 each Garlic cloves (chopped fine)
1/2 cup of Tequilla (white/gold)
1 x Cilantro (garnish)
1 tb Ground cumin
3 each Limes (juice of)
3 tb Olive oil
1/2 cup of Water
DIRECTIONS:
Remove skin from chicken, cut chicken into parts. Combine cumin,
chilli powder, lime juice, garlic and 1 tablespoon of oil in a bowl. Marinate the
chicken for 20 minutes. Heat remaining oil in a heavy skillet, brown
chicken on all sides. Add marinade; tequilla and water.
Cover skillet and poach gently until chicken is cooked through,
about 25 minutes. Transfer chicken peices onto a platter. Reduce
sauce over high heat until of a good coating consistency and pour
over chicken. Garnish with cilantro leaves. Serve with rice.

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