1/4 cup nonfat yogurt or sour cream
2 tbsp. fat free mayonnaise
1 8-oz. Fat Free Cream Cheese, softened
1 tsp. prepared horseradish
1/2 tsp. dry mustard
1/2 tsp. worcestershire sauce
1/4 tsp. hot pepper sauce
1 cup fat free shredded cheddar cheese
1/2 lb imitation crab, flaked
paprika

Combine yogurt, mayonnaise, cream cheese, and seasonings. Mix well,
stir in cheddar cheese and crab. Cover and chill for 2 hours. Sprinkle with
paprika. Serve with crackers, breadsticks, or vegetables.

Betsy, NY (9:19:57 pm) :
Mr. Food's Snappy Southwest Dip- 11/16/95

Source: WKBWTV

1/2 cup picante sauce
1/4 cup sour cream
3/4 cup ricotta cheese
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Place all the ingredients in a blender and blend on high speed for 2-3
minutes, until well blended (or place in a medium-sized bowl and mix well
by
hand). Serve immediately or refrigerate until ready to serve.

Yield: 1 1/4 cups
- - - - - - - - - - - - - - - - - -
NOTES : "Serve with tortilla chips or fresh veggies. And if you want to use lowfat ricotta cheese and
substitute yogurt for the sour cream, go ahead!"

Betsy, NY (9:36:27 pm) :
Title: Party Nibbles: Thai Chicken Fingers Categories: Poultry etc, Appetizers
Yield: 20 appetizers

1 lb Chicken breasts,
- boneless, skinless
1 tb Sesame oil

PEANUT DIP

3 tb Peanut butter
2 tb Thai fish sauce, or soy
2 tb Rice vinegar, or lemon juice
2 tb Liquid honey
1 tb Hoisin sauce
1 tb Sesame oil

Strips of chicken can be threaded onto skewers, however, it is easier to broil or grill them without
skewers. If the peanut dip is too thick, stir in up to 2 tb water.

Peanut Dip:
In small bowl, blend together peanut butter, Thai fish sauce, rice vinegar, honey, hoisin sauce and sesame
oil.

Separate fillets from chicken breasts; cut remaining chicken into same-size pieces. (You should have about
20 strips.)

Pat dry. Brush with sesame oil. Grill chicken on greased grill over medium-high heat or broil for 3-4
minutes or until no longer pink inside.

Serve with dip.

Source: Canadian Living magazine - Nov 95 author: Bonnie Stern - Cooking school owner

Kathy, IN (9:38:51 pm) : We had Pierogies tonight- they're fun to make. They're supposed to be appetizers, I
used them instead of potatoes.
2 eggs
1/2 c water
2 c flour
1/2 t salt
Mound flour on kneading board. Make hole in center and drop in eggs. cut in with knife. Add salt and
water and knead until firm. Let rest 10 min with warm bowl on top. Roll out dough and cut in circles with
large biscuit cutter. add filling and fold in half and seal with a bit of water. Boil in salted water 3-5
minutes.
Filling: 1 c dry cottage cheese
2 c mashed potatoes S&P
I sprinkled shredded cheese on top.

Betsy, NY (9:44:01 pm) :
Noodles Romanaoff a la Alexandria

Recipe By : Mrs. John Sullivan
Serving Size : 4 Preparation Time :0:00

1 cup cottage cheese
1 cup sour cream
2 cups hot buttered nodles -- 6 oz unprepared
1 teaspoon onions -- minced
1 teaspoon garlic -- minced
1/2 teaspoon salt
1/4 cup cheese -- grated

Gently mix together the cottasge chhese, sour cream and cooked noodles. Add onion
s, garlic and seasonings. Place in greased 2 qt. dish. Sprinkle with cheese. Bake
at 350degrees for 30 to 40 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : From the Northern Va Cancer at Alexandria Hosp, Alexandria, Va

Betsy, NY (9:46:25 pm) :
Yes Brenda - unless you can copy and paste it in from another file

Brenda, MO. (9:49:17 pm) : Mexican Caviar
Combine the following ingredients:
2 (4 1/2oz) cans chopped ripe olives
8 oz. chopped green chiles
2 tomatoes peeled & chopped
3 chopped green onions
2 mashed garlic cloves
3 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. pepper
Serve with fritos "scoops"

This is a lot better if chilled overnight, but you can eat in an hour or so.

Betsy, NY (9:49:28 pm) :
Date: Fri, 12 Jan 1996 20:34:32 -0600
From: Chef Andy Organization: The Culinary Connection
To: mm-recipes@idiscover.net

Title: Curried Shrimp Phyllo Bundles
Categories: Appetizers, Fish/sea
Yield: 24 servings

1/3 c Plain yogurt
1/2 ts Grated gingerroot or 1/4 tsp ground ginger
1/4 c Coconut
1/4 c Finely chopped unsalted peanuts
4 oz Can tiny shrimp, drained
6 Sheets frozen phyllo dough (16 x 12 inches), thawed
2 tb Chopped chutney
1 ts Curry powder
1/2 c Margarine or butter, melted

Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and
gingerroot or ginger. Gently stir in shrimp.

Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover
remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. Generously brush
with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the
margarine or butter. Repeat with a third sheet of phyllo and margarine or butter.

Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2
teaspoons of the filling in the center of each square. For each bundle, bring the 4 corners together; 1 pinch
and twist slightly.

Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange
bundles on an ungreased parchment- or foil-lined baking sheet.

Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24
bundles.

To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking
sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles
on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes
or till golden.

Vicki,La (9:53:48 pm) : ARTICHOKE HEARTS AND PROSCIUTTO
-------------------------------

An easy to prepare and elegand finger food! Artichoke hearts are wrapped in
paper thin slices of prosciutto and then marinated in an orange-thyme imbued
olive oil. The salt-cured Italian ham complements the bland flavor of the
artichoke hearts.

14 ounce can artichoke hearts, drained and cut in half
1/3 pound prosciutto, sliced paper thin
1/4 cup olive oil
1/2 tsp dried thyme
1/2 tsp finely grated orange peel
freshly ground pepper to taste

1. Wrap each artichoke heart in a slice of prosciutto and secure with a
toothpick.

2. In a separate bowl, whisk together the olive oil, thyme, orange peel,
and pepper. Pour the dresing over the roll-ups and let marinate 1 to 2
hours or as much as overnight.

3. Serve at room temperature.

12 to 16 roll-ups

Source(including opening narrative): The Uncommon Gourmet by Ellen Helman

Betsy, NY (9:54:49 pm) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes

Salmon-Corn Casserole

Recipe By : Bon Appetit - One-Dish Meals

2 Cans 17-Ounce, Cream style corn
1 Can 15-Ounce, Red or pink salmon -- drained and
flaked
3 Eggs
1/3 Cup Cracker crumbs -- reserve 1 tablespoon
1 Teaspoon Salt
1/4 Teaspoon Freshly ground pepper
Butter

Preheat oven to 350F. Butter 1 1/2-quart baking dish. Combine all
ingredients except butter and reserved crumbs in a large bowl and mix
well. Turn into prepared dish. Sprinkle with remaining cracker
crumbs. Dot with butter. Bake until set, about 1 hour. Serve
immediately.

Vicki,La (9:57:21 pm) : From: suehutt@erols.com (sue and bill)
Newsgroups: rec.food.cooking
Date: Wed, 22 Jan 1997 15:55:55 GMT
Message-ID: <32ed3852.11852413@news.erols.com>

Crab Bites

Recipe By : Pass The Plate

1 7 ounce crab meat
can
1 cup butter -- softened
1 jar Old English cheese (sharp) -- softened
1/2 teaspoon garlic salt
2 tablespoons mayonnaise
2 dashes Worcestershire sauce
6 English muffins -- split

Blend crab, butter, cheese, seasoning, mayo,and Worcestershire sauce
into a paste.
Spread on English muffins. Each muffin may be cut into 8 bite-sized
pieces or left whole and frozen.
Bake thawed in a preheated oven 10-15 minutes or until browned.

NOTES : 96 pieces or 12 sandwich halves

Betsy, NY (10:00:32 pm) :
MM: Easy Chicken Cordon Bleu*
---------- Recipe via Meal-Master (tm) v8.02

Title: Easy Chicken Cordon Bleu*
Categories: Poultry
Yield: 8 servings

8 Chicken breasts,skinned & Boned
8 Ham slices;cut very thin
8 Swiss cheese slices
1 cn Cream of chicken soup
1 c Sour cream
1/2 c Sauterne wine

Pound the meat till very thin.
Put 1 slice of ham and 1 slice of Swiss cheese on each
chicken breast. Fold, jelly roll style, abd secure
with a toothpick. Place in a 9x13" baking dish. Mix
chicken soup, sour cream and wine. Pour this mixture
over the breasts and bake at 325 degrees for 1 hour
and 45 minutes.

Vicki,La (10:01:09 pm) : This is not a dip but it's hot AshleySOME LIKE IT HOT JALAPENO PIE

2 (7oz.) jars or tins jalapeno pepper, slivered
1 lb. grated Cheddar cheese
8 eggs, beaten
salt and pepper

Drain and seed peppers. Cut into length slivers. Arrange in bottom of
a pie tin. Press grated cheese over the peppers. Beat eggs and salt and
pepper. Pour over the cheese. Bake in 350 degree over for 25-30 minutes.
Remove and let set for 3 - 5 minutes. Cut in slivers

Judy Ferbert

Risa G.,NJ (10:01:59 pm) : I love to make crab cakes for appetizers. Here is a good one from Bon Appetit,
august '96:

Crab Cakes with Spicy Thai Sauce
8 Appetizer Servings

12 oz. cooked crabmeat
1/4 c. minced red onion
2 T. minced red bell pepper
1 large egg white, beaten to blend
1-1/2 tsp. black sesame seeds or regular sesame seeds
1/4 tsp. ground allspice, white pepper
1/8 tsp. hot pepper sauce
3/4 c. fresh breadcrumbs

SAUCE
1/2 c. rice vinegar
5 T. sugar
2 T. fresh lime juice
2 T. water
2 tsp. minced red pepper
1 tsp. minced garlic
1 tsp. black sesame seeds or regular sesame seeds
1/4 c. finely grated seeded cucumber

4 T. (about) butter

For Cakes: Mix first 8 ingredients in a bowl. Mix in enough
breadcrumbs to form a stiff mixture. Shape mixture into
16 1/4" thick patties (can be done 8 hours ahead. Cover
and refrigerate.)

FOR SAUCE: Combine rice vinegar, sugar, lime juice, water,
red pepper, garlic and sesame seeds in a small bowl, stir
until sugar dissolves. Mix in cucumber. Let stand 30 minutes
at room temperature to allow flavors to blend.

Preheat oven to 250 degrees. Melt 1 T. butter in heavy
large skillet over medium heat. Working in batches, add crab
cakes and cook until golden, about 4 minutes per side, adding
more butter to skillet as necessary. Transfer to paper towels;
drain. Transfer to baking sheet; keep warm in oven. Divide
crab cakes among 8 plates. Spoon sauce around cakes.

Betsy, NY (10:03:12 pm) :
Title: Tenderloin Steaks with Pepper Jelly Sauce
Categories: Main dish, Meats
Yield: 4 servings

4 Tenderloin steaks (1"thick)
3/4 ts Garlic salt
3/4 ts Chili powder
1/2 ts Coarse grind black pepper
1/4 ts Ground cumin
1/4 ts Dried oregano leaves
1 tb Olive oil
1/2 c Beef stock
1/4 c Balsamic or red wine vinegar
2 tb Jalapeno pepper jelly
Parsley sprigs
Red & green chili peppers

Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over
both sides of steaks. Heat oil in a heavy large skillet over med. high heat
3 min. Add steaks. Cook 6-8 min. for rare to med. rare, turning once.
Transfer steaks to serving platter; keep warm. Add stock, vinegar and jelly
to skillet; cook 5 min. or until slightly thickened, stirring occasionally.
Spoon sauce over steaks; garnish with parsley and chili peppers.

Betsy, NY (10:06:00 pm) :
Date: Thu, 18 Aug 1994 15:31:43 CDT
From: David Tellez
Subject: Recipe:Potato Gratin with Green Chilies

This is a recipe from a fantastic Southwest cookbook called "The Feast of Santa FE" by Huntley Dent it
has a lot of the Recipes my mom and Grandma cooked plus a lot of other great non-traditional recipes.
Like this one.

Potato Gratin with Green Chilies

2 tablespoons butter
1 1/2 pounds boiling potatoes, peeled
1 clove of garlic, peeled
1 cup chicken stock
1/4 teaspon cumin
Generous dash of pepper
1/3 cup canned green chilies, or about 3 whole chilies, chopped
1 cup shredded monterey jack cheese (about 4 ounces)
salt

Preheat oven to 425 degrees F. Use half the butter to grease shallow gratin dis
h or casserole. Cut potatos in 1/8 inch slices. Bring garlic, chicken stock,
cumin and pepper to boil in saucepan while cutting potatoes.

Arrange half the potato slices in baking dish, evenly dot them with half the
green chilies, then sprinkle half the cheese over them. Salt lightly or not at
all depending on the saltiness of the chicken broth. Repeat with remaining
potatoes, chilies and cheese to make a second layer. Remove garlic clove from
boiling broth and carefully pour broth over potatoes. Dot the surface with the
remaining butter. Bake for 30 minutes, or until the surface of the gratin is
browned adn teh potatoes are knife tender. Allow to cool for a few minutes and
serve.

For hotter chile flavor either add 1 teaspoon canned chopped jalapenos along
with the mild chilies or offer a salsa at the table for guests to spoon over
the gratin at will.

You like this recipe buy the book it is the best and most Authentic Southwest
cookbook I have found. I'm from Los Angeles but my family originated in New
Mexico. Buen Comida a todos. David Tellez
C595811@Mizzou1.Missouri.edu

Betsy, NY (10:09:20 pm) :
Date: Sat, 13 Jan 1996 01:36:27 -0500
Sender: Foodlore/Recipe Exchange
From: Shari Higbee

Veggie and Wild Rice Casserole

Recipe By : The Gabby Gourmet
Serving Size : 12 Preparation Time :0:00 Categories : Veggies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups wild rice
1 quart rich chicken broth or stock
1/4 cup butter or olive oil/butter combo
2 cups celery (with leaves) -- sliced
1 medium onion -- finely chopped
2 cloves garlic -- minced
1/2 pound fresh mushrooms -- sliced
1 can water chestnuts (8 oz.) -- drained & sliced
1 can cream of mushroom soup -- undiluted
1/2 cup sherry wine
1/4 cup fresh parsley -- finely chopped
1/4 cup pimento strips
1/4 teaspoon thyme
1/4 teaspoon marjoram
salt and fresh ground pepper -- to taste
1 cup sliced almonds -- toasted

Wash rice in cold water, then place in a medium-size saucepan, adding the chicken broth. Bring this
mixture to a boil, reduce the heat, cover and simmer about 45 minutes or until rice is tender.

In a medium-size skillet, heat the butter/oil over a med-high heat, then add the celery, onion, garlic and
mushrooms. Let this mixture saute until tender crisp.

Add the cooked rice to the sauted mixture, along with the remaining ingredients, except the almonds. Mix
well, then spoon into a sprayed 9" x 13" shallow baking dish. Top with the almonds. Cover and place in a
preheated 350 degree oven and bake 45-50 minutes. Serves a small crowd or up to 12.

Risa G.,NJ (10:10:15 pm) : Another good appetizer:

Spinach Pesto Spread
Mekes about 2-1/2 cups

3 c. (packed) fresh spinach leaves (about 5 oz)
1 c. (packed) fresh basil leaves
4-1/2 T. fresh lemon juice
3 T. capers with hjuices
1 c. shelled unslated pumpkin seeds
2 T. chopped shallots
1 T. chopped garlic
1 T. Dijon Mustard
1-1/2 c. vegetable oil
Fresh bread slices

Grind spinach, basil, lemon juice an capers with juices in processor until spinach and basil are coarsely
chopped. Add pumpkin seeds, shallots, garlic and mustard; process until finely shipped. With processor
running, gradually add oil; mix until well blended. Transfer to medium bowl. Season with salt and pepper.
Press plastic wrap onto surface of pestor; refrigerate 2 hours to allow flavors to blend.

Kathy, IN (10:11:52 pm) : Creamy Potatoes
Excellent and fast
4 c thinly sliced pared potatoes
1/4 c chopped onion
1/4 t salt
1/2 c water
1 can cream of mushroom soup( i used low fat)
1/4 c milk
place potatoes, onion salt, and water in 2 qt. casserole. Microwave covered on high for 10-12 minutes; or
until barely tender. Stir gently after 5 min. Drain well. Combine soup and milk. Add to potatoes. Cook
uncovered high for 8-10 min. or until mixture bubbles, stirring twice. Serves 6

SueA, CA (10:17:09 pm) : From Gourmet (who writes with too long of sentences) Nov. 1990
I multiply amounts for company
Cutlets can be breaded in advance and kept in fridge. Sauce made in advance and kept in fridge.

Sauteed Turkey Cutlets with Cranberry Orange Glaze
1 large egg white
1/2 teaspoon salt
1 cup fine dry bread crumbs, seasoned with pepper
four 1/4-inch thick turkey cutlets (about 3/4 lb) pounded to 1/8-inch thickeness between sheets of plastic
wrap
1 cup cranberry juice
2 tablespoon lightly packed brown sugar
2 tablespoon cider vinegar
1/4 teaspoons freshly grated orange zest
vegetable oil for frying
In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread
crumbs ready. Dip the cutlets in the egg white, letting the the excess drip off, coat them with the bread
crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet.
Chill the cutlets, uncovered, for 15 minutes.
While the cutlets are chilling, in a small saucepan boil the cranberry juice until is is reduced to about 1/2
cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to a bout 3
tablespoons. Stir in the zest and keep the glaze warm.
In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking
and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper
towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze. Serves 2

Betsy, NY (10:17:53 pm) :
From: lmpaquet@server1.nt.net (Luc Paquette)
Newsgroups: rec.food.recipes

PECAN PIE FOR A CROWD

12 eggs, beaten
1 cup dark brown sugar
5 cups sugar
2 cups dark corn syrup
1 1/3 cups honey
1 cup buter or margarine, melted
3 tablespoons vanilla extract
12-15 cups chopped pecans
8 unbaked pastry shells (9 inches each)

In large mixing bowls, combine the first seven ingredients; mix well. Add
the pecans. Pour 2 1/4 cups filling into each pie shell. Bake at 400 for
40-50 minutes.

VARIATION: To make chocolate pecan pies, melt 3 cups semisweet chocolate
chips and add to the batter before adding pecans.

Kathy, IN (10:23:03 pm) : Bar-B-que for a Crowd-Serves 100
20 lb. ground beef
margerine as needed
2 c flour
4 c ketchup
5 c water
1 c table mustard
1 c vinegar
2 c brown sugar
few drops of Worcestershire sause
few drops of tabasco sauce
brown ground beef and drain. Save drippings and add enough margerine to make 1 c. Place drippings in
large kettle; add rest of ingredients. Cook until thick and pour over browned hamburger. this may be
placed in electric roaster and simmered until tender

Betsy, NY (10:23:37 pm) :
BEER-BE-CUED CHICKEN-PERDUE

From: Perdue Chicken Cookbook

1 Perdue chicken -- halved
1 can Beer
1 tablespoon Dark molasses
1 tablespoon Onion juice
2 tablespoons Lemon juice
1/2 cup Catsup
1 teaspoon Salt

Make sauce of beer, molasses, onion juice, lemon juice, catsup and salt.
Marinate chicken in sauce overnight. Cook on outdoor grill approximately 1
hour or until done, turning and basting with sauce every 10-15 minutes.

Betsy, NY (10:30:20 pm) :
GRILLED MUSHROOMS WITH HERBS

Recipe By : Patticara

1/3 c fat-free Zesty italian dressing
3 Tbsp lemon juice
1/4 tsp dried, crushed oregano leaves
1/4 tsp dried thyme leaves
1 garlic clove, crushed
1 lb portabella mushrooms -- sliced 1/2" thick
1/8 tsp pepper

Mix Italian dressing, lemon juice, oregano, thyme, and garlic in large
glass or plastic bowl. Add mushrooms; stir to coat with marinade. Cover
and let stand for 1 hour. Remove mushrooms from marinade. Grill
mushrooms about 4 inches from medium coals for 15-20 minutes turning 2-3
times, until tender. Sprinkle with pepper.
Servings: 4
Calories: 41
Fat: 0 gm
Chol.: 0 mg
Sodium: 7 mg
exchanges: 2 vegatables

* In the winter I broil them in my oven! Enjoy! patti

Betsy, NY (10:31:44 pm) :
GRILLED NEW POTATOES WITH GARLIC

Serving Size : 6 Preparation Time :0:00

1 pound Potatoes -- new not tiny scrubbed
2 cloves Garlic
1 teaspoon Rosemary -- dried
2 tablespoons Olive oil
1 teaspoon Salt
Ground pepper

Cook potatoes on stove top in water to cover or in microwave oven on HIGH
(l00T power) until almost tender. Drain potatoes. Toss with garlic, rose-
mary and olive oil. Season to taste with salt and pepper. Can be prepared
day ahead to this point and refrigerated. To grill, divide potatoes in
half.
Place each batch in single layer be- tween large pieces heavy duty foil
(or double thickness regular foil). Bring up ends of foil to close
airtight.
Puncture several holes in each packages. Place on grill rack over hot
coals, turning several times, until cooked, about 7 minutes total. Unwrap
and serve immediately. Makes 6 serv- ings. Puncturing the foil with holes
allows some ot the smokiness to permeate the potatoes.

Kathy-Idaho (10:33:22 pm) : Our favorite recipe for a big crowd is
Mexican Pizza.

Your favorite pizza crust
1 lb. hamburger meat
1 can sliced olives
1/2 onion, sliced
1 envelope taco seasoning
green chilis
tomatoes
lots of cheese, shredded
lettuce
1 can refried beans

Cook the hamgburger and add the taco seasoning. Half baked the pizza crust
Place 1 can refriged beans on crust
Add the meat.
Add everything else except the lettuce.

Bake as you would normally. Then add the
lettuce. Having taco sauce on hand.
We usually make a bunch of them.

Judi, CA (10:37:19 pm) : Stuffed Mushrooms

1 pkg. (8 oz.) cream cheese
6-8 pieces of bacon
2 lbs. mushrooms

Clean mushrooms and take stems off and clean out inside. set aside.
Fry bacon until crisp. Crumble in Cream cheese with a little of the bacon grease.

Fill mushroom caps and put melted butter over mushrooms. Bake at 325 degrees for approximately 30
minutes.

Tracy, NY (10:38:57 pm) : I'm a NY newbie from Georgia, the hospitalty state. This was a winner at home.
Vidalia Pie

Recipe By : Tracy Hill
Serving Size : 20 Preparation Time :0:10
Categories : Appetizers Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups vidalia onions, chopped, -- squeeze extra liquid
4 cups swiss cheese -- shredded
2 cups mayonnaise
dash cayenne pepper

Combine in oven proof serving dish.
Bake about 30 minutes at 350 degrees.

NOTES : serve with toast points or bagel chips

SueA, CA (10:45:23 pm) : Good for entertaining-not too difficult

Bon AppÈtit January 1992

6 SERVINGS

3/4 cup dry white wine
3 tablespoons fresh lime juice
2 tablespoons chopped shallots
1 cup whipping cream

6 8-ounce snapper fillets
All purpose flour
7 tablespoons butter
2 papayas, peeled, seeded, diced
2 avocados, halved, pitted, peeled, thinly sliced

Boil first 3 ingredients in heavy medium saucepan until liquid is reduced to 1/4 cup, stirring occasionally,
about 5 minutes. Add cream and boil until thickened to sauce consistency, about 5 minutes. Strain into
small saucepan. (Can be prepared 1 day ahead. Cover and chill.)
Season fish with salt and pepper. Dredge fish in flour; shake off excess.
Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add fish in batches and cook until
brown and cooked through, about 4 minutes per side. Transfer to plates. Tent fish with aluminum foil to
keep warm.
Bring sauce to simmer. Whisk in remaining 4 tablespoons butter. Spoon sauce over fish. Garnish with
papaya and avocado and serve.

SueA, CA (10:46:21 pm) : Left off the title: Snapper with Lime Cream Sauce

SueA, CA (10:49:17 pm) : Stuffed Vegetables with Herbed Cream Cheese

Categories Low fat, Appetizer

1 package (8 oz) fat-free cream cheese, softened
1.3 cup grated fat-free Parmesan cheese
1 teaspoon nonfat milk
1/2 teaspoon Italian herb seasoning
1/8 teaspoon ground black pepper
Vegetables for stuffing: cherry tomatoes, celery stalks, cucumbers (hollowed out), mushrooms

Prepare the vegetables of your choice. In a small bowl mix the other ingredients. Fill a pastry bag with the
cream cheese mixture and fill the vegetables. (You could put the cream cheese mix into a zip-type bag and
cut off the corner; squeeze the filling out). Serve the vegetables chilled.

SueA, CA (10:57:35 pm) : I like this for company.
Gingerbread Roll with Lemon Cream
Gourmet 1992

4 large eggs, separated
1 cup sugar
a pinch of cream of tartar
1/4 cup cornstarch
1/4 cup all-purpose flour
1 1/2 teaspoons ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 cup unsulfured molasses

For the filling
3 large egg yolks
1/2 cup sugar
1/4 cup strained fresh lemon juice
1 teaspoon unflavored gelatin, softened in 1 tablespoon cold water
1 1/2 teaspoons freshly grated lemon zest
2 tablespoons unsalted butter, softened
1/2 cup heavy cream

confectioners' sugar for sifting over the cake

Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with parchment paper, leaving a 2-inch
overhang on the short sides, and butter the paper. In a large bowl with an electric mixer beat the egg
yolks, add 1/2 cup of the sugar, and beat the mixture until it forms a ribbon when the beaters are lifted. In
a bowl with cleaned beaters beat the egg whites with the cream of tartar and a pinch of salt until they hold
soft peaks, add the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff
glossy peaks. Onto a sheet of wax paper sift together the cornstarch, the flour, the ginger, the nutmeg, the
cloves, and the cinnamon. Stir the cornstarch mixture and the molasses into the yolk mixture and stir the
batter until it is combined well. Stir one fourth of the meringue into the batter to lighten it and fold in the
remaining meringue gently but thoroughly. Turn the batter into the prepared pan, spreading it evenly, and
bake the cake in the middle of a preheated 350ƒ F. oven for 15 to 17 minutes, or until the paper pulls away
easily from the sides of the cake. Let the cake cool in the pan, covered with a slightly dampened kitchen
towel. (The cake will puff up when baking but will sink as it cools. )

Make the filling: In a heavy saucepan whisk together the egg yolks, the sugar, the lemon juice, the gelatin
mixture, and the zest and cook the mixture over moderate heat, whisking, for 8 minutes, or until it is
thickened. Remove the pan from the heat and whisk in the butter. Transfer the mixture to a bowl set over a
large bowl of ice and cold water and chill it, stirring, for 8 to 10 minutes, or until it is very thick but not
set. In a bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the egg yolk
mixture gently but thoroughly, and chill the filling. covered, for 30 minutes.

Cover the cake with a sheet of parchment paper, invert a baking sheet over the paper, and invert the cake
onto it. Peel off the top sheet of the parchment paper carefully and spread the filling over the cake, leaving
a 1 inch border all around. With a long side facing you and using the parchment paper as a guide, roll up
the cake jelly-roll fashion, wrap it in the paper, and chill it on the baking sheet for 30 minutes. The cake
may be made 4 hours in advance and kept covered and chilled. Transfer the cake to a platter, remove the
paper, and trim the ends on the diagonal. Sift the confectioners' sugar decoratively over the cake and serve
the cake at room temperature.

Candy, VA (11:30:08 pm) : Apple Pan Dowdy
Arrange 8-10 sliced tart apples in a large baking dish & pour over the following mixture:
1/2 c brown sugar
1/2 c dark molasses
1/4 c cold water
1/4 t salt
1/4 t cinnamon
1/4 t nutmeg
Dot with butter & cover with bread crumbs, bake @ 425 for 25 minutes then 350 for one hour, serve hot
with cream, ice cream or cool whip
(from Sudley Methodist Women Cook Book)

Kathy - Idaho (11:47:50 pm) : Fruit Filled cake Roll

Here you go Sue

3/4 cup sifted flour
3/4 tsp. baking powder
1/4 teaspoon salt
4 eggs - room temperature
3/4 cup sugar
1 teaspoon vanilla
1-1/3 cups flake coconut
1 package 3 oz Jello-Strawberry
1 cup boling water.
1 10 oz package strawberries

sift flour, baking powder, and salt together. Beat egg.

Gradually add sugar, beating until thick and light colored.
Gradually fold in flour mixture, then add vanille. Pour batter into a 15-1/2 x 10-1/2 x1" pan that is
greased, lined with wax paper and greased again.
Sprinkle coconut over batter. Bake in a hot oven 400 about 13 minutes.
Turn cake out on cloth thas has been sprinkled generously with powdered sugar. Remove paper and trim
off edges. Roll cake, rolling cloth up with cake. Cool thoroughly on cake rack.

Meanwhile, dissolve Jello in boiling water. Add frozen fruit and stir until berries separate. Let stand until
thickened, stirring occasionally. Then, unroll cake, spread with filling and roll up again. Sprinkle with
powdered sugar or whipped cream. Very yummy. Decorate with fresh strawberries

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