Recipes from the 6/20 Chat:
Planning the Perfect Picnic - Ideas and Recipes

Antipasto Pasta Salad

Salad:
5 c Cold cooked pasta twists cooked in water with about
2 Jars artichoke hearts Packed in oil; quartered
1 c Pitted ripe olives (small size)
1/4 lb Fresh mushrooms, sliced
1 c Cherry tomatoes, quartered
1/8 lb Prosciutto or cooked ham cut in thin strips
1 c (1/4 lb) shredded asiago or Parmesan cheese

Dressing:
1/2 c Raspberry or Red Wine Vinegar
2/3 c Olive oil (or less)
1 1/2 ts Dried basil
2 Cloves garlic; minced
1/4 ts Black pepper

Mix all salad ingredients; stir in the dressing. This recipe originally
called for 1 tablespoon seasoned salt - that seems like too much to me, my
suggestion would be to add seasoned salt to taste after tossing the salad
with the dressing. Can be served immediately, but best served the following
day when everything has had a chance to marinate.

----------------------------------------------------------------------------
Judi (9:16:42 pm) : I love cold baked chicken for picnics and I usually do a
rice salad or rice and corn salad, pickles, and cookies for dessert, but
then I like simple foods for picnics
----------------------------------------------------------------------------
CL (9:19:42 pm) : Baked beans, potato salad....and brownies or cream cheese
pound cake for dessert. Judi, the eclair dessert has a graham cracker bottom
with French vanilla/Cool Whip then a german chocolate topping...if you would
like it, I can email it to you or give it to you now. Hey MB!! get my email?
----------------------------------------------------------------------------
Risa G. (9:20:15 pm) : Yes, I do. I have it memorized. Here it goes:

Rice Salad with Pesto

2 c. arborio rice
12 cherry tomatoes or a few plum tomatoes, cut into pc.
1/2 jar of capers, drained and rinsed
1/2 red onion, sliced thinly
1 c. frozen peas, defrosted
Pesto sauce (about 1 c.)
Bring saucepan filled with lightly salted water to a boil and add rice. Cook
until tender yet firm to the bite, about 15 min. Drain, reserving 1/2 c.
water and spread the rice on a towel to dry and cool.

Transfer to a bowl and add tomatoes, red onion, capers and peas. Then add
pesto sauce or less of it depending on what it looks like.Mix well and let
stand for at least 30 minutes before serving to allow flavors to blend.

Serves 6.

* You can also add olives if you wish.
** I made it a couple of hours earlier and let it sit in the refrigerator
and then I let it sit out for an hour or so to get room temp.

It went over very big on Fathers Day.
----------------------------------------------------------------------------
Risa G. (9:23:42 pm) : I guess so. This was a recipe from a book by Loren
d'medici and she is Italian. I guess you could use a long grain rice of some
type. I usually use Basmati rice from India in my house as a normal rice. It
has a wonderful scent as it cooks. I could use that too.

By the way, I'm from New Jersey by way of Brooklyn, NY plus I spent four
years in Boston at College.
----------------------------------------------------------------------------
CL (9:26:14 pm) : No, no vegetarian! Either chicken or ham would go good
with the menu. I did sweet and sour meatballs and ham/cream cheese/dill
strip rollups for my son's graduation. None left!
----------------------------------------------------------------------------
Risa G. (9:27:14 pm) : I just made a wonderful recipe for Fathers Day that
was made with Vidalias. I roasted with with Olive oil and rosemary and they
were so wonderful I was eating them for days after. My husband couldn't
believe I was cooking onions like that. He is an onion addict.

I'm making a BBQ. We finally got a grill last year and everything is done
around it now. I haven't planned what I am making yet. I've been too busy to
think about it.
----------------------------------------------------------------------------
Judi (9:28:37 pm) : Risa, I learned a trick about grilling onions. Put the
slices onto a skewer and they won't fall apart. That may not be a problem
with the Vidalias as they are smaller than our 1015's
----------------------------------------------------------------------------
CL (9:29:09 pm) : For the rollups, just use a piece of packaged deli ham,
spread with cream cheese and lay either a dill spear or a green onion
widthwise, roll up, and cut into sliced. So good!!!
----------------------------------------------------------------------------
sue (9:29:36 pm) : This is one of my favorite appetizers when we entertain
in summe:BRIE QUESADILLAS

8 flour or whole wheat tortillas (8 inches in diameter)
12 ounces brie cheese, rind removed, at room temperature
1 can (4 ounces) diced green chilies
4 teaspoons salsa
1/2 can (4-1/4) ounces) sliced black olives, drained-optional
4 tablespoons chopped green onions

Place 4 tortillas on work surface. Spread each with about 3 ounces brie,
leaving a 1/2 inch border all around. Sprinkle cheese with 1-1/2 to 2
tablespoons diced chilies, 1 teaspoon salsa and 1 tablespoon olives and
green onions. Top each with a tortilla.

Heat a large skillet over high heat until hot; reduce heat to medium. Cook
quesadillas one at a time until lightly browned, about 2 minutes per side,
turning with a spatula. Remove to cutting surface and if not serving
immediately, cool to room temperature. With pizza cutter, scissors or sharp
knife, cut each quesadilla in quarters, then cut each quarter into thirds,
making 12 triangles.

The quesadillas may be held at room temperature, covered, overnight or
frozen. Place on a baking sheet and freeze, uncovered. When firm, layer in a
covered container separated by sheets of waxed paper. Defrost or reheat
frozen. Bake on greased baking sheets at 400 degrees for 3 to 5 minutes if
at room temperature, 7 to 9 minutes if frozen, or until the cheese begins to
melt out the sides.

----------------------------------------------------------------------------
Betsy (9:29:44 pm) : Someone mentioned before putting a brussel sprout as
the end veggies on skewers to keep everything from sliding off
----------------------------------------------------------------------------
Risa G. (9:31:43 pm) : Actually Judi, the onions my husband has been buying
have been HUGE. I don't know where he got them. I could put them on skewers
but I have this sheet you can put on the grill. It has holes in it and that
is what I use to grill veggies. But that is a good idea. I just grilled baby
potatoes that way the other day. I marinated them in an herb mixture that I
got from Mr. Food and then I put them on skewers and cooked them. They were
delicious! They would be good for a picnic if they were cooked in the oven
and let stand at room temp and since there are no dairy products they
wouldn't go bad.
----------------------------------------------------------------------------
MB (9:32:59 pm) : Here is another one of my Grandmother's recipes for a
killer coleslaw!
Cole Slaw
1 cup sour cream
2 Tbs. lemon juice
2 Tbs. vinegar
2 Tbs. sugar
1 tsp. salt
1/2 tsp. pepper

Shred 2 cups of cabbage: grate 1 cup of carrots, Combine with dressing and
mix well. This is a great
dressing recipe and can be used with the already prepared cabbage mix! Enjoy

----------------------------------------------------------------------------
Judi (9:33:09 pm) : I learned about the onions last year at the Food & Wine
Classic in Aspen. I asked how they got such beatiful onions for the recipe
and it was explained to me about the skewers.
----------------------------------------------------------------------------
Betsy (9:34:01 pm) : Good idea Risa!
Lemon-Herb Marinade

Betty Crocker Magazine, April, 1994, #91

1/3 Cup Olive Oil
1/4 Cup Lemon Juice
1 Tablespoon Fresh, or 1 tsp dried basil leaves -- Chopped
1/4 tsp Salt
1/4 tsp Pepper -- Freshly ground
2 Cloves Garlic -- Crushed

Mix all ingredients

----------------------------------------------------------------------------
Risa G. (9:34:08 pm) : Sue, quesadillas are delicious. I make them all the
time as snacks for me and my husband. I put eggplant and goat cheese
sometimes. I got that from Bobby Flay. He has a lot of really interesting
versions in Bold American Food, his book. You should check it out. It also
has a lot of wonderful recipes for grilling and picnics. His southwestern
potato salad is great, that is for sure. I got the recipe from Grillin' &
Chillin' on the Tv Food Network.
----------------------------------------------------------------------------
CL (9:38:22 pm) : This is the best potato salad I have ever eaten!! So
different. By boiling the chicken and vegetables together, it mingles the
flavor.

PANAMANIAN POTATO SALAD

3-5 potatoes, cut in half
3 carrots, sliced
3 chicken breasts, boneless and skinless

Put potatoes and carrots into a Dutch oven to boil. When almost done, add
the chicken breasts. Boil until chicken is almost done.

Add to this:
3 eggs, in shells

Continue to boil until eggs are done.
After draining, cut up potatoes and chicken. Add carrots. Peel eggs and
chop. Mix all together. Add mayonnaise, chopped celery, relish (if desired),
salt and pepper to taste.
----------------------------------------------------------------------------
Betsy (9:38:54 pm) : Hi Janet!!! You made it!

CREAMY POTOTO SALAD
Southern Living 1992 Annual Recipes Cookbook

7 cups peeled, cubed red pototes (about 2 lbs.)
4 slices of bacon, cooked and crumbled
3 hard cooked eggs, peeled and chopped
1 (2 ounce) jar diced pimentos, drained
1/2 cup sliced green onions
1/2 cup chopped green peppers
1/2 cup chopped celery
3 tablespoons chopped fresh parsley or cilantro
Creamy dressing

Creamy Dressing

3/4 cup mayonnaise or salad dressing
1/2 cup plain yogurt
1 T. sugar
1 T. dijon mustard
1 T. cider vinegar
1 1/2 t. salt
1/2 t. dry mustard
1/4 t. celery seeds
1/4 t. paprika
1/8 t. garlic powder

Combine all ingredients, mixing well.

Cook potatoes in salted boiling water 10 minutes or until tender; drain.
Combine pototoes and remaining ingredients in a large bowl. Toss gently;
cover and chill.

----------------------------------------------------------------------------
Betsy (9:41:09 pm) : Risa - you'd have to keep it in the cooler - of course
if the picnic is in the backyard no problem.
That looks good CL - I never made a potato salad with chicken in it!
Hi Robin!
Also love Macaroni Salad with Tuna or Shrimp.

What's everyone's favorite shape for pasta salad?
----------------------------------------------------------------------------
Velma (9:42:30 pm) : I have one for a sheet apple pie.

FARM APPLE PIE

This pie was developed by a farmer's wife who had hired hands to feed at
the noon day meal. It is a flat sheet apple pie, made to serve several
people. It is a 4th of July specialty of mine, because that is about the
time my first apples ripen.

5 pounds of apples, or 8 cups peeled and sliced
3/4 cup each brown and white sugar
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1 tsp. vanilla
1/2 stick butter

Peel, core, and slice thinly the apples. Slicing them into 1 Tbsp. salt to
1 gallon of water will keep from turning them brown. Rinse again to remove
some of the salt just before using, and drain in a colander. NOTE: An apple
pealer that peels, cores, and slices makes short work of this chore, plus
giving very thin slices of apples. Mix all the ingredients, except butter,
by hand and put it aside.

PASTRY FOR FARM APPLE PIE

5 cups all purpose flour
1/2 tsp. each salt and baking powder
1 1/2 cups shortening, preferably Crisco
1 egg slightly beaten in a 1 cup measure, and add enough water to make a
scant cup.

Mix all these ingredients together by hand until well blended and dough is
leaving sides of bowl. This next step is the hardest part of the whole
recipe, but it is worth it. Take a little more than half of the pastry, and
roll it under your hands into a long slender roll. Then roll out, with a
rolling pin, on a well floured board or surface, until you have a rectangle
measuring about 18 by 12 inches or a little more. It needs to fit into a
jelly roll pan that is approximately 17X11X1 inches. Fit this into the
bottom and up sides of pan, a little hanging over is good. Gently place
apple mixture into pastry, and dot with the 1/2 stick butter. Roll the top
pastry out in same manner as top, but it can be just a tiny bit smaller.
Place this over apple mixture. Fold top and bottom pastry together and
pinch to seal as best as you can. Cut vents in top of pie in a pattern, or
however you desire, so that the steam can escape from the cooking apple
mixture. With a pastry brush or a piece of paper towel, brush a thin layer
of milk over top crust.

NOTE: After you have brushed the milk on to the top pastry, you may either
sprinkle it with granulated sugar, or make a Creamy Glaze to dribble on top
after it is baked. I like it better with glaze on top, for the apples I use
are very tart.

CREAMY GLAZE

3 Tblsps. butter or margarine
1 cup powdered sugar
1 tsp. vanilla
2 to 3 Tbsps. hot water

Heat margarine in saucepan, until melted. Stir in powdered sugar and
vanilla.
Stir in water, 1 tablespoon at a time, until glaze is of desired
consistency.
Dribble in a random patter on top of pie after it is cooked.

Cut in squares to serve, and it may be served with ice cream, but is very
good without it, especially for picnics or reunions.
----------------------------------------------------------------------------
Judi (9:42:32 pm) : Betsy - For pasta salad I like the rotini (the round
ones) or bow ties or the little tubes
----------------------------------------------------------------------------
Janet (9:42:39 pm) : you're welcome ...for Chocolate Kahula Shake I made up a powder with cocoa, dry milk, CoffeeMate, xanthan gum, dried egg white, Equal .. hmmm .. just stuff .. didn't measure that time (dummy!) .. add 2-3 T. with hand blender and POOF! It's THICK and creamy!
----------------------------------------------------------------------------
CarolB (9:43:44 pm) : I like ziti or penne
----------------------------------------------------------------------------
Betsy (9:44:38 pm) : I like the tiny rings or tiny shell macaroni
----------------------------------------------------------------------------
MB (9:44:47 pm) : Masterbaker's Brownies

4 cups flour
1 cup cocoa
4 sticks margarine or butter, room temp.
4 cups sugar
4 large eggs
2 tsp. vanilla

Sift flour and cocoa together,set aside. Cream margarine and sugar
together,add eggs and vanilla and mix well. Add flour/cocoa mix gradually,
scraping sides of bowl. Grease and flour a jelly roll pan. Spread batter in
pan evenly. Bake at 350 for 25 minutes or until pick comes out clean. Enjoy!
If you don't have a jelly roll pan, recipe may be cut in half and baked in a
13x9 pan.

----------------------------------------------------------------------------
sue (9:46:58 pm) : I like ditaline w/yellow and red
peppers,monteray,jalapenos, and pine nuts with Italian vinagerette
----------------------------------------------------------------------------
Risa G. (9:48:59 pm) : How about tortellini in a pasta salad. I love
them.But maybe a southwestern flavor would be good too. Jalapenos sounds
good.

----------------------------------------------------------------------------
Janet (9:50:46 pm) : fatfree vinaigrette is thickened with xanthan gum ;-)
----------------------------------------------------------------------------
Joe (9:51:32 pm) : Janet, Some trends to watch for... Phytochemical (sp) ,
Nutracueticals (sp), translates into herbs, and herbal extracts. Watch for
them in new food products.
----------------------------------------------------------------------------
Risa G. (9:55:54 pm) : Velma, I grow all kinds of herbs. If you are growing
anything I grow I can tell you exactly what to do with it. Right now I am
growing Lettuce Leaf Basil, Giant Basil, Summer Savory, Garlic Chives,
Regular Chives, Thyme, Sage, Oregano, Cilantro and Parsley.

I make pestos with some of them, not just basil and I made compound butters
and freeze them and I dry them. Oh, I do so many things with them.
----------------------------------------------------------------------------
Velma (9:56:09 pm) : I am planning to make some herb vinegars to use as
gifts. If I can determine which ones 'make a good marriage and palitable'
----------------------------------------------------------------------------
Betsy (9:56:37 pm) : Someone mentioned grilled salmon earlier and here's a
mint pesto with it:

Grilled Salmon with Mint Pesto

from "Oregon's Cuisine of the Rain: from lush farm foods to regional
recipes" by Karen Brooks, restaurant critic for "The Oregonian"
To dress this up more, roast a few bell peppers and puree' in
a food processor. Spoon a little roasted pepper puree' on one
side of each fillet and the mint pesto on the other.

2.5 pounds salmon fillets, cut into 6 equal pices of even
thickness
salt and freshly ground pepper
2/3 cup unsalted butter, melted
3/4 cup Mint Pesto (recipe follows)

1. Light a charcoal grill or preheat oven broiler. Check the salmon
for bones and remove any you find with a pair of tweezers.
Sprinkle the fillets with salt and pepper to taste and brush
them lightly with some of the melted butter.

2. Place the salmon fillets with a grill rack set 4 inches above the
hot coals and grill 4 to 5 minutes on each side per inch of
thickness. While the fillets are grilling, baste them with melted
butter. Or arrange fillets on a baking sheet and place under
the preheated broiler aboui 4 inches from the heat source. Broil
for approximately 4 minutes on each side per inch of thickness,
basting them with melted butter.

3. Spread about 2 tablespoons of the pesto on the bottom of each
serving plate. Place the fish on top of the pesto and serve
immediately.

Mint Pesto

1/4 cup pine nuts
4 large cloves garlic
1 cup fresh mint leaves
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1/2 cup pure olive oil
2 to 1.5 tsp. raspberry vinegar

1. Preheat oven to 350 degrees F.

2. Place the pine nuts in a small pan. Roast the nuts in the oven
until golden, about 10 minutes.

3. Place the garlic in a blender or food processor fitted with a
steel blade and process until minced. Add the mint, parsley,
and roasted pine nuts. Process until the mixture is coarsely
chopped, about 10 seconds. Add the Parmesan cheese and olive
oil and use on-off pulses to blend. Do not overprocess. The
mixture should be thick and smooth.

4. Transfer to a bowl and stir in the raspberry vinegar to taste.
Serve at room temperature. The pesto will keep several weeks
in a glass jar in the refrigerator when coated with a layer
of olive oil and covered with a lid.

From Ron Paul Restaurant and Charcuterie

----------------------------------------------------------------------------
Risa G. (9:57:17 pm) : I also make herbal infused oils. They are easy and if
you keep them in the refrigerator and then take them out an hour before you
need them, they last forever.
----------------------------------------------------------------------------
MB (9:57:41 pm) : Crazy Quilt Salad
1 (16 oz) can kidney beans rinsed and drained
1 (15 oz) can lima beans, rinsed and drained
1 can (14-1/2 oz) green beans, drained
1 can (14-1/2 oz) wax beans drained
1 cup thinly sliced celery
1 large green pepper, chopped
1/2 cp thinly sliced onions
Dressing:
1/3 cup vinegar
1/4 cup vegetable oil
1-1/2 tsp. ground mustard
1 tsp. dried thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp. garlic powder
Place first seven ingredients in a large bowl. Combine dressing
ingredients;mix well. Pour over bean mixture" toss gently. Cover and
refrigerate for 6 hours or overnight, stirring occasionally. 10-12 servings
----------------------------------------------------------------------------
Betsy (9:57:55 pm) : There's a Herbs and Spices section here at TKL:
http://www.recipelink.com/rcpherbs.html
----------------------------------------------------------------------------
Joe (9:59:05 pm) : Betsy, There's a ton of info' on the net re: Herbs.
----------------------------------------------------------------------------
Risa G. (10:01:45 pm) : I actually found a good site when I first got on the
web that has an email and they answered my question really quickly. It is

hhbotan@shianet.org

also: www.tir.com (H&H Herbs)
www.parkseed.com
www.gardeners.com
www.vg.com (Virtual Garden)

This should get you started, Velma.
----------------------------------------------------------------------------
Betsy (10:02:44 pm) : Shepard Seeds is a terrific site with lots of good
recipes too - and Algy's Herb Page...
----------------------------------------------------------------------------
Janet (10:05:01 pm) : uh oh, it's fill in the letter time ... rep = recipes

Velma, is that you? You can tie and hang them upside down to dry, too ...
also dry in the microwave
----------------------------------------------------------------------------
MB (10:06:35 pm) : Apricot Gelatin Salad
1 package (6 oz) apricot or orange gelatin
2 cups boiling water
1 can (20 oz) crushed pineapple
1 (8oz) cream cheese,softened
1 can (15 oz) apricot halves, drained and chopped
1/2 cpus walnuts
1 (8 oz) carton cool whip thawed
additional chopped walnuts
In a bowl, dissolve gelatin in water. Drain pineapple reserving juice. Add
pineapple to gelatin and set aside. In a mixing bowl, beat cream cheese and
pinapple juice until smooth. Stir in gelatin mixture;chill until partially
set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped
topping. Pour int a 13x9x2 dish. Sprinkle with walnuts if desired. Chill
until firm.
This is a refreshing not too sweet dessert!
----------------------------------------------------------------------------
Risa G. (10:07:29 pm) : I dry them in the microwave - some only take about
1:30 to dry. I wash them and put them on sheets of papertowel. You can dry
them separately or in piles but then it takes longer.

Good night, Judy. I'll talk to all next week. The weekends are too hectic to
sit on the computer. Talk to you Monday.
----------------------------------------------------------------------------
CL (10:07:44 pm) : Back to picnic food...have you ever tried Ritz Cracker
Pie? It's really good with whipped topping, but you can forego that for a
picnic.
----------------------------------------------------------------------------
Velma (10:08:01 pm) : I've dried them. I think the micro takes some of the
savory oils out, so I hang them on a clothes drying rack with a dehumidifier
going. The way to save them fresh, is to lput 1 tablespoon into each section
of an ice tray, and finish filling with water & freeze
----------------------------------------------------------------------------
CL (10:14:46 pm) : Here's the recipe...don't know what you would call it,
but GOOD!!!!

RITZ CRACKER PIE

40 Ritz crackers, crushed
1 c. sugar
1 c. chopped pecans
Mix together.

3 egg whites
1 c. sugar
2 tsp. vanilla
Beat egg whites until stiff; add sugar and vanilla. Beat. Fold both mixtures
together. Pour into heavily buttered 9" pan. Bake 325 - 350 degrees for 30 -
35 minutes. Cool. Top with whipped topping. chill until served. Coconut may
be mixed with pecans, if desired.
----------------------------------------------------------------------------
Janet (10:15:17 pm) : Betsy, a cup of flavored milk would usually take me
probably 2-3 minutes TOPS to drink. I've been sipping this since I signed
on, about 45 minutes ago. You can make it as thick as you want (by adding
more x. gum - use just a LITTLE, like 1/8 t. per cup liquid) .. mine is
comparable to a McDonald's shake.
----------------------------------------------------------------------------
Velma (10:16:45 pm) : Let the recipe get away but think I have it back.

RITZ Mock Apple Pie

Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
2 tsp. cream of tartar
2 tbs. lemon juice
Grated rind of one lemon
2 cups water
2 tbs. margarine
2 cups sugar
1/2 tsp. ground cinnamon
No apples needed

Roll out half the pastry and line a 9 inch pie plate. Place
crackers in prepared crust. In saucepan, over high heat, heat
water, sugar, and cream of tartar to a boil and simmer for 15
minutes. Add lemon juice and rind; cool. Pour syrup over
crackers. Dot with margarine; sprinkle with cinnamon. Roll
out remaining pastry; place over pie. Trim, seal and flute
edges. Slit top crust to allow steam to escape. Bake at 425 F
for 30-35 minutes or until crust is crisp and golden. Cool
completely.

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

The History of RITZ Mock Apple Pie

Food historians believe that the concept of mock apple pie
was developed by the pioneers during the nineteenth century.
Constant travel did not allow for proper food storage
conditions, and apples were not always available. With a
little improvisation, these pioneers created an apple
pie-like dessert out of crackers, sugar, and spice. It wasn't
until the Depression years that we saw the emergence of this
unique recipe on RITZ Cracker boxes. At the time of RITZ Mock
Apple Pie's development, apples were once again scarce and
very expensive. Thanks to NABISCO, families across the United
States could once again enjoy and afford the luxury of 'Apple
Pie.'
----------------------------------------------------------------------------
Janet (10:17:24 pm) : If you add ice and little more x gum, it could get
like ice cream, I suppose -- a handblender can do that with just VERY cold
skim milk, but this is a bit less airy.
----------------------------------------------------------------------------
CL (10:19:13 pm) : Here's another good snack.. Fixed this one for the
graduation lunch, also, and it was gone before the meal began!!!!

PRALINE PECAN CRUNCH

1 16 oz. box of Quaker Oatmeal Squares
2 c. pecan pieces (halves work best)
1/2 c. light corn syrup
1/2 c. brown sugar
1/4 c. margarine
1 tsp. vanilla
1/2 tsp. baking soda

Heat oven to 250ƒ. Combine cereal and pecan pieces in a 13x9" pan and set
aside (a disposable aluminum one works best). Combine corn syrup, sugar, and
margarine in a microwaveable dish and microwave on high for 1 1/2 minutes.
Stir. Heat again for 1 1/2 minutes or until boiling. Stir in vanilla and
baking soda, pour all over cereal and mix well. Bake for 1 hour, stirring
every 20 minutes. Break pieces apart.

----------------------------------------------------------------------------
Betsy (10:32:41 pm) : Green Tomato Pie

Recipe By : Elizabeth Powell

1 batch pie pastry -- see recipe
3 tablespoons flour
1 cup sugar
1/4 teaspoon salt
3 large green tomatoes -- sliced
1/2 whole lemon -- thinly sliced
3 tablespoons unsalted butter -- cut into bits

Roll out half of dough and line a 9" pie plate with it. Mix 1 Tbsp. of flour
with 1/2 cup of sugar and sprinkle over bottom of crust. Layer tomatoes and
lemon. Combine remaining sugar, salt, and flour. Sprinkle over tomatoes and
dot with butter. Roll out remaining dough and cover tomatoes with it. Make
slits in top to allow steam to escape. Bake for 10 minutes at 450 degrees.
Reduce heat to 350 and make 30 minutes more.

----------------------------------------------------------------------------
Janet (10:34:34 pm) : Oh, Betsy .. that reminds me of a quiche-type dish,
with Dijon spread over the pastry, then sliced tomatoes, cheese and the egg
mixture .. mmmmmmmmmmmmm
----------------------------------------------------------------------------
Kate (11:22:06 pm) : ITALIAN CARROT SALAD

6 medium carrots, sliced in matchstick-size pieces
1/4 cup currants
1/2 cup fresh parsley, chopped
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons lemon juice
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons water

Put the carrots, currants and parsley in a large salad bowl. Mix together
the mustard,
vinegar, lemon juice and salt until blended. Add the olive oil and water,
and stir well. Pour
over the salad and toss well.

----------------------------------------------------------------------------
CL (11:24:01 pm) : CHINESE CHEWS

1 box brown sugar
3 eggs
1 stick butter or margarine
2 c. flour
1 tsp. vanilla
1 c. chopped pecans

Cream sugar and eggs with mixer. Add melted butter. Sift flour and gradually
add to creamed sugar. Add vanilla and nuts. Put in 13x9" pan. Bake in 375
oven for about 20-30 minutes. Sprinkle confectioners sugar on top while
warm.

----------------------------------------------------------------------------
Betsy (11:30:43 pm) : From: baerchen@brown.edu (Su-Lyn Seah)
Date: Thu, 23 Jun 1994 03:38:59 GMT

I made these great mini-quiche yesterday, to rave reviews. They
are relatively simple to make and taste great!

This recipe is enough for 12 mini-quiches. I use a muffin pan for
making these.

Pastry :
7 oz cream cheese
2 cups flour
1 stick butter

Soften cream cheese in microwave, mix with butter. Add in flour
slowly, and knead until dough assumes coherent (if slightly
sticky) shape.

Filling :
I made 2 versions of this : veggie, and veggie with bacon.
Basic filling was

1 large onion
1 cup mushrooms, sliced
1 cup spinach, torn to shreds

Saute onion with some crushed garlic (I used a teaspoon out of a jar)
and veg. oil. When onions get transparently glassy (but not soft)
throw in the mushrooms and the spinach. Saute the whole thing over
medium heat until it is well mixed and smells great. I added in
a few drops of soy sauce and black pepper as well.

You can saute about 3 slices of bacon, drain and chop them, and
add them to the mixture. They give great piquancy to the quiche!

To finish the quiche, you will need 1) 1/4 cup of grated cheese,
any kind (I use feta)
2)1/2 cup milk with 2 beaten eggs and a bit more grated cheese.

Now to assemble these things. Divide the dough into appropriate
portions. Take a small ball and squash it between your palms gently
until it becomes a palm-sized disc of dough, then press gently into
the oil muffin pan. Add a teaspoon of filling, top with a handful
of cheese and a tablespoon or so of the egg mixture. (Don't over
fill it.)

Bake in a 450 degree oven for 10 minutes, then turn down the heat
to 350 and bake for another 15 minutes.

These are so much fun to make and taste SO good!

Su-Lyn

----------------------------------------------------------------------------
Kate (11:30:53 pm) : Ok, Million Dollars Please!
----------------------------------------------------------------------------
Kate (11:37:25 pm) : MOTHER-IN-LAW CAKE

1 (29-ounce) can sliced peaches
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light or dark molasses
2 eggs, slightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup pecans, chopped
Unsweetened whipped cream, optional

Drain peaches, reserving 1/3 cup liquid. Set aside 12 peach slices for
garnish; chop
remaining peaches.
In large bowl, sift together flour, sugar, baking powder and salt. Blend
chopped
peaches, reserved liquid, molasses and eggs into flour mixture. Spread into
greased 12 x 9
x 2-inch baking pan; sprinkle with brown sugar and pecans. Bake at 325ƒF for
45 minutes
or until toothpick inserted in center comes out clean. Cool in pan on wire
rack. To serve,
cut into squares. Serve with reserved peach slices and whipped cream if
desired.
----------------------------------------------------------------------------
Betsy (11:44:43 pm) : Kate - did you mention a million dollars?

Million Dollar Bars

2 lg. pkgs. graham crackers
1 (12 oz.) pkg. Nestle's semi sweet chocolate chips
2 cans Eagle Brand sweetened condensed milk

Crush graham crackers and add other ingredients. Put in buttered or greased
9"x13" cake pan. Spread powdered sugar or coconut on top and bake for 25
minutes in a 350 degree oven.

----------------------------------------------------------------------------
E. Lana (11:44:47 pm) : 350-20-40 min.(check with toothpick). 2 tbsp.oil/
1/2 cup onion/ 2 cloves garlic/ 1 cup egg-whites/14 0z. can of artichokes(in
water) 1/4 cup bread crumbs/1/2 lb. grated low fat cheese/(we use lucerne
low fat cheddar) 1/2 tsp. salt and pepper/ 1/4 tsp. oregano . Add oil ,
onion, and garlic in frying pan (with Pam). Put into eggwhites once cooled.
Grate cheese, chop artichoke into small pieces. Mix dry ingredients together
and put in egg mix. Spoon into sm. muffin trays. Should make about 24
miuffins
----------------------------------------------------------------------------
Kate (11:47:59 pm) : Million Dollar Pie

1 c Eagle brand milk
1/2 c Chopped pecans
1 pk Large carton cool whip
1 c 9oz crushed pineapple,draine
3 tb Lemon juice

Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
chilled.

----------------------------------------------------------------------------
Kate (11:49:56 pm) :
Mamie Eisenhower's Million Dollar Fudge

Ingredients:

4 1/2 cups sugar
2 tablespoons butter
pinch of salt
1 large can evaporated milk
12 oz semi sweet chocolate bits
12 oz German sweet chocolate
1 pint marshmallow cream
2 cups nutmeats (optional)

Instructions:

Boil the sugar, salt, butter and the evaporated milk together for 6 minutes.
Put chocolate bits, German chocolate, marshmallow cream and nutmeats in a
bowl.
Pour the boiling syrup over the ingredients. Beat until chocolate is all
melted, then pour in a pan. Let stand for a few hours before cutting. Remem-
ber it is better the second day.

----------------------------------------------------------------------------
Betsy (11:53:58 pm) : Million Dollar Spaghetti

1 (7 oz.) pkg. thin spaghetti
1 tbsp. butter
1 1/2 lbs. ground beef
Salt
Pepper
2 (8 oz.) cans tomato sauce
8 oz. cream cheese
1/4 c. sour cream
1/2 lb. cottage cheese
1/3 c. scallions
1 tbsp. minced green pepper
2 tbsp. melted butter

Cook spaghetti and drain. Saute beef in butter until brown. Add tomato
sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream
cheese, sour cream, scallions and green pepper. In a square 2 quart
casserole, spread 1/2 the spaghetti and cover with cheese mixture. Add
remainder of spaghetti and pour melted butter over spaghetti. Spread
tomato-meat sauce over top. Chill. Remove from refrigerator 20 minutes
before baking. Bake at 350 degrees for 45 minutes or until hot and bubbly.
Especially good served with green salad and French bread.

----------------------------------------------------------------------------
Betsy (11:59:36 pm) : Million Dollar Pickles

6 qt. cucumbers, sliced
1/2 c. pickling salt
1 can pimento
3 sweet red peppers
3 onions
1 tsp. turmeric
1 qt. cider vinegar
2 tsp. mustard seed
5 c. sugar

Combine sliced cucumbers and 1/2 cup salt. Cover with water and let stand at
least 3 hours. Drain. Chop pimento, pepper and onions. Add remaining
ingredients and cucumbers. Boil together 10 minutes. Can hot and seal. Makes
8 pints.

----------------------------------------------------------------------------
Janet (11:59:57 pm) : I missed you guys this week and came here without
dinner .. so, I'm going to go cook in a minute. Oh, if anyone has a
Pic'N'Save near them, I just microwave "pressure cooker"/steamer for $4.99
.. rice in 15 minutes .. GREAT! (so great I went and got a second one).
----------------------------------------------------------------------------
Lori (00:01:15 am) : Million Dollar Pie

1 c Eagle brand milk
1/2 c Chopped pecans
1 pk Large carton cool whip
1 c 9oz crushed pineapple,draine
3 tb Lemon juice

Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
chilled.

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