----
Betsy (9:37:48 pm) : Nancy - those are great!

Velma - how about this:

Mom's peach-canning method:
She used to go the sugar-and-all Betty Crocker route, but
someone showed her to use OJ concentrate instead. You just thaw the
concentrate, coat the peaches well with this (just throw them in as
you slice, so they don't turn brown), then add enough peaches to fill
the jar (more juice concentrate optional) and can as usual. The
citric acid in the OJ keeps the peaches from browning (as long as you
coat them generously), and it makes a lovely sauce for the peaches--no
extra sugar required!

Being that Mom cans more than we usually eat, we've compared shelf
life on both canning methods, and the peaches in orange juice stay
nice significantly longer than the ones canned in water!

Becky Myton

------------------------------------------------------------------------Betsy (9:42:17 pm) : LOFAT/Blackbean Smoked Chicken Soup

(from In The Kitchen with Rosie, Oprah's Favorite Recipes)
Rosie Daley

Black Bean and Smoked Chicken Soup

1/2 cup dried black beans
2 cups water
1 bay leaf
Light vegetable oil cooking spray
1/2 cup peeled and chopped broccoli stems
1/2 cup scraped and cubed carrot (1 medium carrot)
1 cup scraped and cubed celery (2 medium stalks)
1 cup chopped onion (1 medium onion)
1 tbsp dried thyme
1 tbsp dried basil
1/2 cup dry white wine
8 oz. boneless, skinless chicken breast
4 tbsp barbecue sauce (no-oil variety)
1 cup chicken stock, fat skimmed off
12 oz. evaporated skim milk
2 cups broccoli forets (1 bundle)
1 tbsp cornstarch dissolved in 2 tbsp cold water
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
1 tsp Tobasco sauce
1/4 cup chopped fresh cilantro

Pick over and rinse beans. Place in large bowl and cover completely
with cold water. Let the beans soak overnight (or at least 8 hours).
Drain the beans and transfer them to a medium saucepan. Add the 2
cups water and bay leaf. Bring to boil over medium heat and cook for
15 minutes. Reduce the heat to low and simmer, uncovered, for about
20 minutes, until the beans are tender. Drain beans and discard
bay leaf.
Preheat oven to 400 degrees F.
Place a heavy stockpot over medium heat for about 1 minute, then
spray it twice with the vegetable oil. Add the broccoli stems,
carrot, celery and onion. Cover, reduce the heat to low, and cook
for 5 minutes, stirring once or twice. Stir in the thyme, basil,
and wine. Simmer, uncovered, for about 15 minutes, until the wine
has been reduced by half.
In the meantime, coat the chicken thoroughly with the barbecue
sauce and bake for 10 minutes on the top shelf of the oven. Remove
the chicken from the oven and allow it to cool just long enough
to handle. Cut the chicken into small cubes.
Add the chicken, chicken stock, and beans to the stockpot. Cook
over low heat for about 3 minutes, until thoroughly heated. Stir
in the evaporated milk and the broccoli florets. Cook for 5 minutes
more, stirring constantly. Stir in the liquid smoke, Worcestshire
sauce, and Tobasco sauce.
Garnish with chopped cilantro.

------------------------------------------------------------------------Betsy (9:44:35 pm) :
UNION SQUARE CAFE BLACK BEAN SOUP WITH LEMON & SHERRY

1 pound black beans
1 cup peeled, sliced carrots
l cup sliced onions
1 cup chopped celery
3 garlic cloves minced
2 teaspoons dried thyme
4 ounces bacon cut into 1-inch pieces
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
slices of lemon--1 per serving
2 tablespoons minced fresh parsley
dry sherry

Soak beans overnight--at least 6 hours.
Preheat oven to 300 degrees. Rinse beans
and place in pot with enough water
to cover. Bring to a boil and then drain.

Place beans in Dutch oven with carrots,
onion, celery, garlic, thyme and bacon.
Cover with 2 quarts water and add salt
and pepper. Bring to a boil and cover.
Place in oven and cook for 4 hours.
Puree the beans in blender with liquid.
Adjust seasoning to taste.

To serve, dip one side of lemon slices in
minced parsley and float parsley-side up
in each bowl. Add 1/4 ounce sherry before
serving.

Joel Schwarz

----------------------------------------------------------------------------
Betsy (9:46:34 pm) :
French Onion Soup (Crock Pot)

Recipe By : The Crockery Pot Cookbook
Serving Size : 6

4 Large Yellow onions -- thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic -- minced
6 Slices French bread -- buttered
1/4 Cup Romano or Parmesan cheese

Using a large frying pan, slowly saute the onions in butter until limp
and glazed. Transfer to crock pot. Add beef stock, white wine,
sherry, Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8
hours. Place french bread on a baking sheet. Sprinkle with cheese.
Place under preheated broiler until lightly toasted. To serve, ladle
soup into bowl. Float a slice of toasted french bread on top.

------------------------------------------------------------------------Betsy (9:49:47 pm) :
Cheese Ball Soup
diane - dmferrell@uccs.edu

This can be
made with stock or bouillon, which I do most of the time, but since Gram
made
this during Lent or on meatless Fridays, she used buttered water. Either
way,
it is good.

Cheese balls
1 lb fresh riccotta cheese (goat riccotta is the best)
1 cup finely grated Parmesan cheese (or very dry goat cheese)
2 cups fine dry bread crumbs
1 egg
salt and pepper to taste
dash or two of garlic salt
1 good handful of dry, crushed basil

Soup
1 stick butter or margerine
1 medium size onion
3-4 stalks celery
a little dry parsley
2 cups chicken stock or bouillon
about 4 cups of water--may need more, I don't really measure this.

To prepare the cheese balls mix all the ingredients together. The mixture
should be fairly hard, not soft as you make the mixture for ravioli. If it
is
soft, when you add them to the hot soup they will come apart and the cheese
will just spread all over the soup--no cheese balls. Add more bread crumbs
if
it seems too soft. Roll into small balls about 1" in diameter.
Set aside in refrigerator.

To prepare soup: In an 8qt stock pot, melt the butter. Finely chop the onion
and celery and saute in the butter on medium high heat until they are
translucent. Add the parsley and the stock and the water. Bring to a hard
boil. Remove the cheese balls from the refigerator and gently drop them in
the
boiling soup. When they are done they will pop to the surface of the soup.
Add more boiling water if the cheese balls are not covered. This takes just
a
few minutes, not more than 10. The soup becomes quite thick and hearty
especially if you add some cooked pastine (small specialty macs)

I like to serve this soup with a thick slice of Vienna bread or homemade
bread
and butter, and a nice green salad with tomatoes. A delicious meatless meal.

The only trick to this soup, as I said before, is to make sure that the
cheese
balls are very hard.

I hope you enjoy.

------------------------------------------------------------------------sara (9:59:57 pm) : hope i didn't miss nancy

NANCY STACK BISQUITS
2 c. Shawnee self-rising flour
1/4 tsp. soda
1 c. buttermilk
1 stick Parkay margarine
Sift flour into bowl, mix enough buttermilk to make a sticky dough. Roll out
on floured board and cut biscuits. Roll bisquits in melted Parkay margarine
over and over until well coated and stack 2 one on the other. Bake at 425
degrees until done. Sis. Mullis' Mother

APPLE NANCY CAKE
3 eggs
1 3/4 c. sugar
1 c. oilTOPPING:
1/2 c. brown sugar
1/2 c. white sugar
3 tbsp. flour
1 c. water
1 stick margarine
1 tsp. vanilla
Mix above. Add: 1 tsp. salt 1 tsp. soda 1 tsp. cinnamon 2 c. thick sliced
apples 1 c. walnuts, chopped Bake at 350 degrees for 40 to 45 minutes in a
greased and floured 9 x 13 inch pan. Cook until it boils. Let cool slightly.
Pour over cooled cake.

NANCY CAKE
1 yellow cake mix
1 (12 oz.) Cool Whip
1 (16 oz.) can crushed pineapple
1 can Eagle Brand condensed milk
Prepare cake according to cake directions. Let cake thoroughly cool. Use a
wooden spoon to poke 15 to 20 holes throughout cake. Pour entire can of
condensed milk over top of cake. Mix Cool Whip and pineapple and spread over
top of cake. Let sit in refrigerator for 1 to 2 hours before serving. This
allows the condensed milk to soak into cake.

DECORATOR COOKIES FROM NANCY
1 c. powdered sugar
1 c. butter or margarine
1 egg, beaten
1 tsp. almond flavoring
1/2 tsp. cream of tartar
1/2 tsp. baking soda
2 c. sifted flour
Combine sugar and butter. Add remaining ingredients, one at a time, beating
well. Shape into walnut sized balls and roll in green and/or red sugar. Bake
at 375 degrees for 10 to 12 minutes.

ANNA BANANA OR FANCY NANCY

Brown sugar and butter melted in a chafing dish with sliced bananas, saute
until tender. Add a favorite spice, as much as you wish. Pour on the spirits
like you're a big spender! Ignite, then baste until the flame burns out. Put
a scoop of ice cream in a container that's fancy. Then spoon above
ingredients over and about and you have a Anna Banana or a Fancy Nancy.

NANCY-S MEATBALLS
2 tsp. Worcestershire sauce
2/3 c. evaporated milk
1 lb. ground beef or turkey
1 env. dry onion soup mixSAUCE:
2 c. ketchup
1 c. brown sugar
1 tbsp. Worcestershire sauce
Combine Worcestershire sauce with milk. Add meat and onion soup mix. Mix
well and shape into small balls. Place on broiler pan. Place pan 4 inches
from broiler. Broil 10 to 12 minutes, without turning. In saucepan combine
all ingredients. Stir constantly about 10 minutes or until hot and well
blended. Pour over meatballs. Makes approximately 3 dozen.

NANCY ANN'S LEMON PIE
1 can Eagle Brand condensed milk
1 sm. can frozen lemonade
1 carton Cool Whip
A few drops yellow food coloring
A graham cracker pie shell
Thaw lemonade; stir into condensed milk. Fold in Cool Whip. Add a few drops
yellow food coloring. Pile into pie shell and chill for 1 hour.

CHICKEN ALA NANCY
1 med. onion
2 lb. boneless chicken
1 tsp. sugar
1 tsp. lemon juice
1 c. fresh mushrooms
3 tbsp. flour
1 tbsp. butter
1/2 c. white wine
1 tsp. salt & pepper
1 stick butter
Chop onion in wedges. Saute and set aside. Cut chicken into strips and saute
until cooked. Add wine, sugar, salt, lemon juice, onions and pepper. Simmer
10 minutes on low heat. In small saucepan, melt stick of butter. Add flour
until thickened. Cut mushrooms in half and add to chicken along with butter
and flour mixture. Stir and simmer 15 minutes. Serve over rice. Serves 4.

CHICKEN A'LA NANCY
2 Perdue boneless chicken breast or 1
boneless oven Stuffer Roaster
1/4 c. vegetable oil
1/2 lb. fresh mushrooms, sliced
1/4 tsp. pepper
1 clove garlic
1/2 c. dry white wine
1 tbsp. flour
1 tsp. salt
1/2 lemon rind, very thinly sliced
1/4 tsp. oregano
1 can (14 oz.) water packed whole
Artichoke hearts
Pound breasts to 1/4 inch thickness and cut into 2 inch squares. In a large
skillet over medium heat, warm oil. Saute mushrooms, lemon and garlic until
tender. Add chicken, wine, flour, salt, pepper and oregano. Cook, stirring
frequently until chicken is tender, about 15 minutes. Drain and quarter
artichokes. Toss with chicken until heated through. Perdue Farms

BROCCOLI NANCY
10 slices bacon, cooked, crumbled
1/2 onion, ringed
Broccoli
2 hard-boiled eggs, sliced on topSAUCE: (Make ahead of time)
1 c. mayonnaise
3 tbsp. vinegar
1/2 c. sugar

------------------------------------------------------------------------
Betsy (10:11:46 pm) :
A favorite that can be all done within an hour and doesn't taste that way:

Tomato Soup

1 onion, diced
1 clove garlic, through the press or minced
1 Tbl olive oil
big pinch each dried basil and rosemary
pepper
1 tsp honey
28 oz can crushed tomatoes (pref. no-salt type)
1/4 c dry sherry
4 oz (1/2 a pkg) cream cheese (or the neufchatel ['light'] kind), cut into
little bits

Heat the oil over medium heat and add the onion, garlic, herbs, pepper.
Saute til onion starts to color. Add tomatoes, sherry, honey. Cover and
simmer 20 minutes. Take off heat, add cream cheese, and take a whisk to it
all until cream cheese is melted smoothly in. Serves 2 or three.

This is great with corn bread; one could keep one of those little boxes of
Martha Washington mix or something around just for this purpose. I would
feed (and have fed) this to company, and they get all impressed as though
I've done something hard.

artj@uhura.cc.rochester.edu (Jill Rachel Stuart)

----------------------------------------------------------------------------
Betsy (10:12:37 pm) : CREAM OF ANYTHING SOUP

Ingredients:
1 sm. red onion, thinly sliced
1 tbsp. butter
1 tbsp. canola or safflower oil
2 tbsp. flour
3 tbsp. non fat dry milk
1 can (13 oz.) evaporated skim milk
1 1/2 c. skim milk
1 lb. of vegetables of you choice
(broccoli, cauliflower, carrots,
watercress, sorrel, spinach,
mushrooms or asparagus, cleaned
and chopped

Preparation:
This creamless cream of anything soup is low in calories,
cholesterol and cost. So many substitutions are possible to this
mixture, it's really up to your own imagination! For a finishing
touch, stir in one tablespoon of sherry or champagne before serving.

Saute onion in butter and oil over medium heat until soft. Stir in
flour and dry milk and cook until bubbly. Gradually add remaining
milks, stirring well to combine. Add vegetables and bring to boiling
point. Reduce heat and simmer until vegetables are tender, about 10
minutes. Season to taste with fresh herbs. Place soup in blender
and puree until smooth. Serve hot or chilled with garnish of your
imagination.

------------------------------------------------------------------------Betsy (10:14:32 pm) :
Title: Pinto Bean Soup with Mint and Pine Nuts Yield: 6 servings

2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 sm Onion; finely minced
1 ts New Mexican red chile
10 c ;Water
Salt
1 c Half and half
2 tb Chopped cilantro
2 tb Chopped parsley
2 tb Chives, minced or
4 Scallions; finely sliced
2 tb Pine nuts; toasted

Soak beans overnight; drain. Transfer to a large soup pot and cover the
beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse
them.

Warm the oil in the soup pot, add the onion and chile and briefly cook
together. Next add the beans and 10 cups of water; bring to a boil. Simmer
until beans are tender, about 45 minutes for new beans, longer for older
beans. Season to taste with salt, then continue cooking until they are
completely soft.

Puree half the beans and cooking liquid at a time in the blender until
smooth. Return the puree to the pot. Add cream and reheat. Chop toasted pine
nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle
the soup into bowls and garnish with remaining chives and the pine nuts.

From WWiVNet. Electronic format by Cathy Harned.

------------------------------------------------------------------------Betsy (10:18:37 pm) :
Bye BJ!

Title: CHICKEN FLORENTINE
Categories: Chicken, Cheese
Yield: 6 servings

20 oz Spinach, frozen chopped;
-thawed & drained
1 1/2 c Rice, raw
10 3/4 oz Cream of chicken soup
1/4 ts Black pepper
6 Chicken breast half; boned,
-cut into strips
1/4 ts Garlic powder
1 c Swiss; grated

Mix together spinach, rice, soup and 1/8 tsp of the black pepper
Spread in a greased 13 x 9" baking dish. Layer chicken pieces on top
of spinach. Season with garlic powder and remaining black pepper.
Sprinkle cheese over chicken. Bake @ 350 degrees for 25 minutes or
until hot and bubbly.

------------------------------------------------------------------------Betsy (10:24:06 pm) :
Extra-Easy Lasagna

3/4 lb. ground beef
3 cups Prego Traditional Spaghetti Sauce
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water

In 10 inch skillet over medium high heat, cook beef until browned,
stirring to separate meat. Spoon off fat. Add spaghetti sauce,
heat through, stirring occasionally.

In 2 quart oblong baking dish, spread 1-1/2 cups meat mixture.
Top with 3 uncooked lasagna noodles, half of the ricotta cheese
and half of the mozzarella cheese. Repeat layers. Top with
remaining meat mixture.

Slowly pour water around inside edges of baking dish. Cover
tightly with foil.

Bake at 375 degrees (f) for 45 minutes. Uncover; bake 10 minutes
more. Let stand 10 minutes before serving.

- Makes 8 main dish servings.

------------------------------------------------------------------------
sara (10:25:07 pm) : behr: i had to cheat and use the english spelling of
your name! sorry!

HONEY BEAR SNACK MIX
4 c. honey flavored small bear shaped
graham snacks
2 c. letter & number cookies
1 c. whole almonds
1/2 c. flaked coconut
1/2 c. semi-sweet chocolate chips
Raisins, marshmallows, peanuts, fruit
snacks, dried fruit (optional)
Mix all ingredients and store up to 1 month in air tight container.
Excellent car snack.

POLAR BEAR FROST
1 pkg. (3 oz.) cream cheese with
pineapple
1 carton pineapple yogurt
4-5 wooden sticks
4-5 paper cups
Blend cheese and yogurt. Pour into cups. Insert wooden sticks. Freeze. To
serve remove paper cups.

BJORNKAKA (BEAR BREAD)
2 eggs
2 c. flour
1 1/2 c. sugar
1 c. milk
1/5 lb. butter or margarine, melted
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. cardamom
Beat the eggs and sugar until well blended. Beat in the shortening. Add dry
ingredients and milk and beat until smooth. Bake in 2 well greased bread
loaf pans at 300 degrees for 1 hour or more until toothpick comes out dry.
Cool on racks. Loosen sides and invert. Freezes well and is better if kept a
day before serving. Alexandria

BEAR CLAWS
Raisin bread (dough)
Cinnamon
Flour
Butter
White & brown sugar
Roll out raisins bread dough, spread with butter. Mix in cinnamon, flour,
butter, sugar so it looks like a pie crust (dry). Then put it on the raisin
dough thick, roll up. Cut 5 slashes about 1/2 way through the dough and
flair on pan. Bake at 350 degrees until golden brown, 15 to 20 minutes.

ALMOND BEAR CLAWS
1 (8 oz.) can refrigerator crescent
dinner rolls
Confectioners sugar
1/2 c. almond paste
Dash of salt
1 egg, slightly beaten
2 tbsp. sliced almonds
Unroll dough to form 2 rectangles, sealing perforations. Combine 2/3 cup
confectioners sugar, almond paste, salt and 2 tablespoons egg in bowl. Beat
until smooth. Spread lengthwise down center of rectangles. Fold dough to
enclose filling, sealing edges. Cut each strip into 4 pastries. Place seam
side down on greased baking sheet. Brush with remaining egg; sprinkle with
confectioners sugar.

HONEY BEAR BROWNIES
1/3 c. butter or margarine
3/4 c. sugar
1/2 c. honey or 1/4 c. light corn
syrup
2 tsp. vanilla
2 eggs
1/2 c. all-purpose flour
1/3 c. Hershey's cocoa
1/2 tsp. salt
1 c. chopped nuts
Cream butter or margarine and sugar in small mixer bowl; blend in honey or
corn syrup and vanilla. Add eggs, one at a time, beating well after each
addition. Combine flour, cocoa and salt; gradually add to creamed mixture.
Stir in nuts. Pour into a greased 9 x 9 x 1 3/4 inch pan. Bake at 350
degrees for 25 to 30 minutes or until brownies begin to pull away from edge
of pan. Cool. Frost with your favorite chocolate frosting. 16 brownies. LPN

GUMMY BEAR COOKIES
1 stick butter, softened
1 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
30 Gummy Bear candies
In a bowl, using a mixer, cream together butter and sugar until fluffy.
Gradually beat in egg and vanilla. In separate bowl, sift together flour,
baking powder, and salt. Add to sugar mixture and beat on low speed until
combined. Drop dough by teaspoons onto a greased cookie sheet. Bake in a
preheated oven at 400 degrees for 8 to 10 minutes or until edges are
browned. Remove from oven and while still warm, gently push a candy in each
cookie center. Makes about 30.

sara (10:26:01 pm) : behr's cookbook part 2:

HONEY BEAR SALAD DRESSING
1 c. sugar
1 tsp. dry mustard
1 tsp. paprika
1 tsp. salt
1 tsp. celery seed

BARBECUE SAUCE FOR BEAR, DEER, MOOSE
1/2 c. vinegar
1/2 c. water
1 1/2 tsp. salt
2 tsp. sugar
1 tsp. dry mustard
1/4 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. Worcestershire sauce
5 oz. Tabasco sauce
1 tsp. liquid smoke
Marinate meat in sauce overnight in refrigerator.

RUSSIAN BEAR PICKLES
4 lbs. ripe cucumbers
Peel, slice and remove seeds. Soak overnight in salted water. In morning, boil in water until clear. Make a syrup of 1 1/2 pints of vinegar, 4 cups sugar, 1/2 cup pickling spices in cloth bag. Put drained cucumbers in syrup and cook 3/4 hour. Bottle and seal while hot.

POOH BEAR PO'BOYS
2 pkg. active dry yeast (rapid-rise)
1/3 c. warm water
1/4 c. honey
2 tbsp. sugar
2 tsp. salt
6 c. flour
4 tbsp. butter, melted
3/4 c. buttermilk
1/2 c. hot water
3 eggs
Cornmeal
Raisins
Dissolve yeast and water in large mixing bowl. Add honey, sugar and salt;
stir until blended. Stir in 3 cups flour, butter, buttermilk, water and 2
eggs. Beat until smooth, then blend in remaining flour to make a smooth
dough. Cover bowl with plastic wrap and allow to rise until doubled in bulk
- about 30-45 minutes. Grease 2 cookie sheets and dust with cornmeal. Punch
dough down and turn out on lightly floured surface. Knead dough a little,
just until it's no longer sticky. Divide dough into 12 equal parts. Divide
one of the 12 balls of dough as follows for each bear: Makes a large oval
for the body and a ball for the head. Make smaller balls for the nose, ears
and legs; use raisins for eyes. Place on cookie sheets and brush with
remaining egg beat with a little water. Allow to double in bulk, about 30
minutes. Bake at 375 degrees for 30-35 minutes or until golden brown. Cool.
Bears may be frozen at this point. Makes 12.

THREE BEAR PORRIDGE
3 tbsp. rolled oats
1 tsp. sunflower seeds
1 tbsp. raisins
1 tbsp. chopped apple
1 tbsp. powdered milk
1/2 c. hot water
Add all ingredients in small pan. Heat on medium heat until bubbles. Simmer
for 15 minutes. Stir in 1/2 teaspoon honey. Eat and enjoy.

BEAR BEANS
1 lb. ground beef
1 can pork-n-beans
1 can kidney beans
1/2 c. catsup
1/4 c. brown sugar
1 tsp. Italian spices
1 tbsp. onion, chopped
Dash of salt
Dash of pepper
Brown hamburger in large skillet. Stir in spices and onions. Drain juice off
beans then add; mix well. Stir in catsup and sugar. Simmer for 10 minutes.

BEAR STROGANOFF
1 lb. cubed bear meat
1 can cream of mushroom soup
1 pkg. brown gravy mix
1 pkg. French onion
Rice
Cook bear meat until well done; drain excess fat in frying pan. Mix all
ingredients with bear meat and bring to a boil, simmer for 30 minutes. Serve
over rice or noodles.

SAVORY BEAR
1 pt. tarragon vinegar
2 peppercorns
3 bay leaves
1 stick cinnamon
2 onions, quartered
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
1 c. minced celery
2 lb. bear meat, cut in cubes
1 c. minced shallots
Salt and pepper to taste
Flour
1 pt. water
1 stick butter
2 tbsp. Worcestershire sauce
1 lg. can sliced mushrooms
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions, thyme,
basil, rosemary, and celery and pour over the bear meat in a bowl. Marinate
in refrigerator for 24 hours. Drain bear meat; strain and reserve the
marinade. Cook bear meat in a Dutch oven in small amount of fat until
browned. Sprinkle with shallots, salt, pepper, and small amount of flour and
add water, reserved marinade, butter, Worcestershire sauce, and mushrooms.
Simmer for 2 hours or until the bear meat is tender, adding water as needed.
Yield 4 servings.

----------------------------------------------------------------------------
Betsy (10:26:22 pm) : Wow Sara - Gummie Bear Cookies!!!!

Here's bowties with chicken and spinach!

Pasta, chicken & spinach

This is something that I had at a friend's house that was absolutely yummy!
This is the recipe she gave me for it.

1 box bowtie pasta
1 lb bag of spinach (wash, take out veins, and tear up into small pieces)
1 medium onion, chopped
1 lb boneless chicken breasts, chopped into chunks
1 pint heavy cream
grated parmesan cheese (good chunk of it)

In the same pan, saute onion in butter. Then saute chicken until white
(cooked). Saute spinach until wilts. Add heavy cream, stir, cook until
thickened. Put in bowl all mixed up and add cheese then thoroughly mix and
Serve.

------------------------------------------------------------------------Betsy (10:29:39 pm) : Oh my - here comes Fabio!!

Fabio's Tomato Pasta

For each person:
1 Clove garlic -- smash
Fresh basil leaves
Fresh ground pepper
Olive oil
5 large Tomatoes; peel, chop coarse -- drain
1/2 pound Pasta -- cook

Early in the morning, prepare the sauce in a bowl as follows: Put garlic in
a bowl. Add basil, pepper and cover with olive oil. Let sit for 6 to 7
hours. 1-1/2 hours before serving place chopped tomatoes in a colander and
drain for 1-1/2 hours. Toss pasta with sauce and top with tomatoes.

------------------------------------------------------------------------
Betsy (10:36:26 pm) :
Do you think Heather really eats this:

Heather Locklear's Chicken Breast Tarragon

6 Chicken breast halves; skin -- bone
Salt and pepper
1/4 cup Flour
1/4 cup Butter
1 tablespoon Shallots -- chop
1/4 cup Dry white wine
1 tablespoon Fresh tarragon -- chop
1/2 cup Chicken broth
1/2 cup Heavy cream

Sprinkle chicken with salt and pepper and dredge with flour. Reserve
remaining flour. In large skillet, heat 3 tb butter and brown chicken on
both sides. Transfer to heated platter. Add shallots to the skillet and
saute briefly. Add wine. Cook the liquid over high heat until most is
evaporated, while scraping loose all brown particles. Add reserved flour and
stir to make thick paste. Sprinkle with tarragon and stir in the broth.
Return the chicken to skillet; cover and cook until tender, about 25
minutes. Transfer chicken to heated platter and keep hot. Add remaining
butter and the cream to the skillet. Heat, stirring the sauce, then pour
over the chicken. Garnish with fresh tarragon sprigs.

------------------------------------------------------------------------
Betsy (10:40:42 pm) :
Larry King's Tuna Health Salad

2 cans Water-pk tuna; rinse, drain -- 6-1/2oz ea
2 tablespoons Sweet onions -- dice
2 tablespoons Green pepper -- dice
2 tablespoons Celery -- dice
2 tablespoons Tomato
1 tablespoon Miracle Whip Free nonfat -- dressing
1 tablespoon Corn oil
4 tablespoons Vinegar
1 Bermuda onion; slice -- opt
1 Tomato; slice -- opt

Combine all except optional ingredients in a bowl and mix gently. Serve on a
bed of lettuce and garnish if desired with onion and tomato slices. Serve
chilled.

------------------------------------------------------------------------
Betsy (10:42:47 pm) :
Oprah's Chocolate Tofu Cake

FILLING
Light vegetable oil cooking -- spray
8 ounces Firm tofu
1/4 cup Part-skim milk ricotta chees
4 ounces Light cream cheese
1/4 cup Pure maple syrup
3 tablespoons Unsweetened cocoa powder
1 tablespoon Ground cinnamon
2 large Egg whites
3 tablespoons Light Irish cream liqueur
1 tablespoon Coffee liqueur
TOPPING
1/2 cup Nonfat sour cream or plain -- nonfat yogurt
1 teaspoon Pure vanilla extract
1 tablespoon Honey

Preheat oven to 350~. Coat a 10" glass pie plate with 3 sprays of the spray.
In the bowl of a processor, combine the tofu, ricotta cheese, cream cheese,
syrup, cocoa, egg whites, cinnamon and liqueurs. Puree until smooth and pour
into prepared pie plate. Place the pie plate on the center rack of the oven.
On the bottom rack, place a baking pan filled halfway with water.
Bake for 1 hour. While the cake is baking, combine all topping ingredients
and whisk thoroughly. When the cake has cooled for an hour, remove it from
the oven.
Spread the topping on evenly, decorate if you wish and return it to the
oven. Bake for about 10 minutes more, until the topping sets. Source: Rosie
Daley.

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Betsy (10:51:41 pm) :
Paul Winfield's Champagne Sausage Patties

3/4 pound Trimmed beef
1 1/4 pounds Fatty pork
2 Cloves garlic
1/2 Onion
1/2 teaspoon Dried marjoram
3/4 teaspoon Paprika
1/4 teaspoon Ground cloves
2 teaspoons Salt
1/2 teaspoon Pepper
1 tablespoon Ground sage -- or
5 Fresh sage leaves -- chop
1/4 cup Pecans -- chop
1/2 cup Champagne

Grind all ingredients except champagne together, mixing thoroughly. Mix in
champagne. Refrigerate for 1 hour. Form patties and refrigerate uncovered on
rack for 12 to 24 hours to dry. Fry like other sausages.

------------------------------------------------------------------------Betsy (10:54:02 pm) :

Rhonda Shear's Hot Shrimp Balls

2 tablespoons Butter or margarine
2 tablespoons Parsley -- chop
2 tablespoons Green onions -- chop
1/4 teaspoon Hot pepper sauce
1/4 pound Cooked shrimp -- chop fine
1/3 cup Milk
1/2 teaspoon Salt
2 tablespoons Flour
2 Whole eggs
Bread crumbs
Oil -- deep frying

Melt butter; stir in parsley and green onions. Blend in flour. Stir in milk,
sprinkle in salt and pepper sauce. Cook and stir until mixture thickens and
comes to a boil. Remove from heat and stir in shrimp. Form balls by hand
using 1 tb mixture per ball. Beat eggs well in a separate bowl; dip balls in
crumbs, then in eggs. Dip balls again in crumbs and chill for 30 minutes.
Fill a large saucepan with enough oil for deep frying and heat at 350~ until
simmering. Fry balls 2 to 3 minutes or until brown.

------------------------------------------------------------------------
(10:55:08 pm) : velma: yes, mam
betsy: you're the belle of the ball
behr: here's a peace offering:

MINT JULEP
4 sprigs fresh mint
1 tsp. sugar
Finely crushed ice
1 1/2 oz. bourbon
In a 12 ounce glass or tankard, place 3 sprigs of mint and sugar. Crush mint
with muddler or handle of a wooden spoon until sugar is dissolved, about 5
minutes. Fill glass to the brim with ice; pour in bourbon; do not stir. Add
more ice to fill glass. Place in freezer. Just before serving, garnish with
a mint sprig. Serve with a long straw.

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Betsy (11:06:33 pm) :
Do you think she eats this:

Suzanne Somers' Deli Pasta Salad

DRESSING
1/2 cup Olive or vegetable oil
1/4 cup Red wine vinegar
1 1/2 teaspoons Italian seasoning
1/8 teaspoon Pepper
1/2 teaspoon Salt
SALAD
8 ounces Tricolor rotini -- cook
9 ounces Frozen artichoke hearts
6 ounces Monterey Jack -- cube
5 ounces Pepperoni -- slice
1/2 Head broccoli florets
1/2 Head cauliflower florets
2 Scallions -- slice
1 large Red pepper -- 1" dice
Lettuce leaves -- garnish

DRESSING-Whisk together oil, vinegar, Italian seasoning, salt and pepper.
Place artichoke hearts in colander in sink. Drain pasta over artichokes then
rinse both under running cold water and drain. Add all salad ingredients
except lettuce to dressing; toss to coat. Serve immediately or cover and
chill to serve later. Garnish salad with lettuce.

------------------------------------------------------------------------sara (11:06:58 pm) : did not

here's PAT!

PAT - IN - THE - PAN CRUST
2 c. all-purpose flour
2/3 c. margarine or butter, softened
1/2 c. almonds, toasted & finely
chopped
1/2 c. powdered sugar
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and
evenly in bottom of an ungreased rectangular pan, 13 x 9 x 2 inches. Bake
until set, 15-20 minutes.

PAT - IN - PAN PEANUT BUTTER FUDGE
1/2 c. creamy peanut butter
8 oz. pkg. cream cheese
6 oz. pkg. (1 c.) peanut butter chips
4 c. powdered sugar
Line 13 x 9 inch pan with foil and extend over sides. Combine peanut butter,
cream cheese and peanut butter chips; heat until melted and mixture smooth.
Remove from heat. Add powdered sugar, 1 cup at a time; mixing well after
each addition. Knead if necessary. Press mixture evenly in prepared pan.
Stand room temperature 2 hours. Remove by lifting tin foil. Remove foil. Cut
into squares or desired shapes. Decorate. Store in refrigerator.

PAT - IN - PAN FUDGE
1/2 c. margarine or butter
8 oz. cream cheese
3 oz. 3 sq. unsweetened chocolate
6 c. powdered sugar
Line 13 x 9 inch pan with foil, extend over sides. Combine margarine, cream
cheese and chocolate. Heat until mixture is smooth, stirring constantly.
Remove from heat. Add powdered sugar, 1 cup at a time, mixing well; knead if
necessary. Press mixture evenly in pan. Refrigerate until set. Remove by
lifting tin foil, remove foil. Cut fudge into squares or desired shapes.
Decorate. Store in refrigerator.

PITTER PAT PIE
3-4 lbs. ground beef
1 lg. onion
3 stalks celery
1 med. green pepper
1 can stewed tomatoes
1 pkg. frozen carrots
1 pkg. frozen green beans
2 c. sharp cheese (grated)
Salt and pepper to taste
Paprika to garnish
3 nice size tomatoes
4 c. mashed potatoes
Make up your own favorite pie crust. Brown together the ground beef, onion
(chopped), celery, pepper diced up. After the ground beef is brown, the
celery is tender, blend in the stewed tomatoes. Simmer for about 15 minutes.
Then add the carrots and green beans; simmer until the carrots and green
beans are done. During this time add your salt and pepper. Fold the above
ingredients into your pie crust, then cut the tomatoes into quarters. Take
the mashed potatoes and make a nice border on top of the pie, then add the
tomatoes in a circle inside the mashed potatoes. Spread the sharp cheese in
the center, then you can sprinkle the cheese with the paprika. Bake in the
oven for about 20 minutes at 350 degrees. **Use a large deep dish
(casserole) and I find it better to bake the pie crust first before you
place in the ingredients.

PAT'S AMBROSIA
1 c. pineapple chunks
1 c. orange sections, sliced
1/4 c. maraschino cherries, halved
1/4 c. grated coconut
1/4 c. pecan pieces
1 c. purple seedless grapes
1 banana, sliced
Place fruit in pretty glass bowl and mix lightly. For special occasions
drizzle on about 1/4 cup cointeau liqueur. Serves 4.

PAT'S RICE-A-RONI SALAD
1 pkg. chicken Rice-A-Roni
4 green onions with tops, sliced
1/2 green or red pepper, chopped
12 green or black olives, sliced
1 can artichoke hearts, chopped--DRESSING:--1/3 c. mayonnaise
1 tsp. curry powder
2 tbsp. Italian dressing
Cook Rice-A-Roni in 2 tablespoons oil INSTEAD of butter and use 2 cups
water. Cool in large bowl; add onions, pepper, olives, artichokes (2 cups
cubed chicken breast or salad shrimp can be added if desired). Blend
dressing ingredients and toss with rice mixture. Chill several hours before
serving.

PAT'S TURKEY SOUP
5 qts. water
1 turkey carcass
1 c. chopped celery
1/2 c. chopped celery leaves
1 c. chopped onion
1/2 c. chopped parsley
7 chicken bouillon cubes
1/4 tsp. ground black pepper
1 bay leaf
1 c. peas
1 c. sliced carrots
1 c. cut green beans
8 oz. fine egg noodles
1/4 c. butter
1/4 c. all-purpose flour
Mushrooms (optional)
Place all ingredients up to bay leaf in large pot, bring to boil. Lower
heat, cover and simmer 1 hour. Remove carcass and let cool. Add veggies to
soup, bring to boil, then simmer for 10 minutes until tender. Remove meat
from carcass and put in soup. Bring to boil and add noodles. Cook uncovered
10 minutes while you melt butter in small pan. Stir in flour, cooking slowly
until brown. Stir into soup and bring to boil to thicken. Lower heat and
simmer 5 minutes.

------------------------------------------------------------------------sara (11:07:51 pm) : here's pat!

PAT - IN - THE - PAN CRUST
2 c. all-purpose flour
2/3 c. margarine or butter, softened
1/2 c. almonds, toasted & finely
chopped
1/2 c. powdered sugar
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and
evenly in bottom of an ungreased rectangular pan, 13 x 9 x 2 inches. Bake
until set, 15-20 minutes.

PAT - IN - PAN PEANUT BUTTER FUDGE
1/2 c. creamy peanut butter
8 oz. pkg. cream cheese
6 oz. pkg. (1 c.) peanut butter chips
4 c. powdered sugar
Line 13 x 9 inch pan with foil and extend over sides. Combine peanut butter,
cream cheese and peanut butter chips; heat until melted and mixture smooth.
Remove from heat. Add powdered sugar, 1 cup at a time; mixing well after
each addition. Knead if necessary. Press mixture evenly in prepared pan.
Stand room temperature 2 hours. Remove by lifting tin foil. Remove foil. Cut
into squares or desired shapes. Decorate. Store in refrigerator.

PAT - IN - PAN FUDGE
1/2 c. margarine or butter
8 oz. cream cheese
3 oz. 3 sq. unsweetened chocolate
6 c. powdered sugar
Line 13 x 9 inch pan with foil, extend over sides. Combine margarine, cream
cheese and chocolate. Heat until mixture is smooth, stirring constantly.
Remove from heat. Add powdered sugar, 1 cup at a time, mixing well; knead if
necessary. Press mixture evenly in pan. Refrigerate until set. Remove by
lifting tin foil, remove foil. Cut fudge into squares or desired shapes.
Decorate. Store in refrigerator.

PITTER PAT PIE
3-4 lbs. ground beef
1 lg. onion
3 stalks celery
1 med. green pepper
1 can stewed tomatoes
1 pkg. frozen carrots
1 pkg. frozen green beans
2 c. sharp cheese (grated)
Salt and pepper to taste
Paprika to garnish
3 nice size tomatoes
4 c. mashed potatoes
Make up your own favorite pie crust. Brown together the ground beef, onion
(chopped), celery, pepper diced up. After the ground beef is brown, the
celery is tender, blend in the stewed tomatoes. Simmer for about 15 minutes.
Then add the carrots and green beans; simmer until the carrots and green
beans are done. During this time add your salt and pepper. Fold the above
ingredients into your pie crust, then cut the tomatoes into quarters. Take
the mashed potatoes and make a nice border on top of the pie, then add the
tomatoes in a circle inside the mashed potatoes. Spread the sharp cheese in
the center, then you can sprinkle the cheese with the paprika. Bake in the
oven for about 20 minutes at 350 degrees. **Use a large deep dish
(casserole) and I find it better to bake the pie crust first before you
place in the ingredients.

PAT'S AMBROSIA
1 c. pineapple chunks
1 c. orange sections, sliced
1/4 c. maraschino cherries, halved
1/4 c. grated coconut
1/4 c. pecan pieces
1 c. purple seedless grapes
1 banana, sliced
Place fruit in pretty glass bowl and mix lightly. For special occasions
drizzle on about 1/4 cup cointeau liqueur. Serves 4.

PAT'S RICE-A-RONI SALAD
1 pkg. chicken Rice-A-Roni
4 green onions with tops, sliced
1/2 green or red pepper, chopped
12 green or black olives, sliced
1 can artichoke hearts, chopped--DRESSING:--1/3 c. mayonnaise
1 tsp. curry powder
2 tbsp. Italian dressing
Cook Rice-A-Roni in 2 tablespoons oil INSTEAD of butter and use 2 cups
water. Cool in large bowl; add onions, pepper, olives, artichokes (2 cups
cubed chicken breast or salad shrimp can be added if desired). Blend
dressing ingredients and toss with rice mixture. Chill several hours before
serving.

PAT'S TURKEY SOUP
5 qts. water
1 turkey carcass
1 c. chopped celery
1/2 c. chopped celery leaves
1 c. chopped onion
1/2 c. chopped parsley
7 chicken bouillon cubes
1/4 tsp. ground black pepper
1 bay leaf
1 c. peas
1 c. sliced carrots
1 c. cut green beans
8 oz. fine egg noodles
1/4 c. butter
1/4 c. all-purpose flour
Mushrooms (optional)
Place all ingredients up to bay leaf in large pot, bring to boil. Lower
heat, cover and simmer 1 hour. Remove carcass and let cool. Add veggies to
soup, bring to boil, then simmer for 10 minutes until tender. Remove meat
from carcass and put in soup. Bring to boil and add noodles. Cook uncovered
10 minutes while you melt butter in small pan. Stir in flour, cooking slowly
until brown. Stir into soup and bring to boil to thicken. Lower heat and
simmer 5 minutes.

------------------------------------------------------------------------Nancy (11:09:12 pm) :

* Exported from MasterCook *

Fruit-Nut Balls with Liqueur

Recipe By : Jo Anne Merrill
Serving Size : 100 Preparation Time :0:20
Categories : Holiday Recipes With Alcohol

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped dates
1 1/2 cups seedless raisins
1/2 cup dried apricots
1 cup black walnuts -- chopped
2 cups graham cracker crumbs
1/2 cup Southern Comfort
1/3 cup honey
1 teaspoon orange peel -- grated
1 dash salt
1 cup dried coconut

1. Put fruit, nuts and graham cracker crumbs through food processor or food
chopper using the finest blade.
2. Mix together the honey, liqueur, orange peel and salt; add to fruit
mixture. Mix well with hands and shape into marble-sized balls. Roll in the
coconut.
3. Store in tightly covered container. Need not be refrigerated but store in
a container with a tight-fitting lid.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Prepare few days before Christmas holidays.

NOTES : These should be allowed to age for a few days before serving.

* Exported from MasterCook *

Fire Balls

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese -- shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use
unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and
plain crumbs is good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to
remove seeds, but allow some seeds to remain if you like them hotter.
2. Stuff peppers lightly with cheese, then set aside.
3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty, then
wrap and seal the dough around the pepper. Coat one or two balls at a time
by shaking them in a plastic bag with the pork breading mix or seasoning of
your choice.
4. Using a lightly greased skillet, brown sausage balls until the sausage is
thoroughly cooked, turning several times.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Interesting and different appetizer.Betsy (11:22:38 pm) : Gee I don't know - it's the jones triplets!

Pistachio Chocolate Rum Muffins
Prep: 15 minutes Cook: 20-25 minutes Makes: 1 dozen

1/3 cup sugar
1/3 cup butter
2 eggs
1 cup milk
2 tsp rum

2 cups flour
3 tsp baking powder
1 tsp salt

1/2 cup semisweet chocolate chips
1/2 cup pistachios, coarsely chopped
1/3 cup pistachios, finely chopped (for garnish)
1. Preheat oven to 400ƒF. Grease 12 muffin cups.
2. In a large bowl, cream together sugar and butter just until smooth, stir
in eggs, milk and rum. Add the flour, baking powder and salt. Stir just
until combined.
3. Fold in chocolate chips and the 1/2 cup chopped nuts, mixing just to
combine.
4. Spoon batter into prepared muffin cups 3/4 full and sprinkle tops with
the 1/3 cup finely chopped nuts.
5. Bake 20-25 minutes or until pick inserted in center comes out clean.
6. Cool in the pan for 5 minutes. Remove muffins from cups and cool on rack.
Serve warm or at room temperature.

------------------------------------------------------------------------